{"version":"1.0","type":"rich","provider_name":"L’Essaillon","provider_url":"https:\/\/essaillon-sederon.net","title":"Lou tian","author_name":"Armana proven\u00e7au","width":"600","height":"400","url":"https:\/\/essaillon-sederon.net\/Lou-tian.html","html":"\u003Ch4 class='title'\u003E\u003Ca href='https:\/\/essaillon-sederon.net\/Lou-tian.html'\u003ELou tian\u003C\/a\u003E\u003C\/h4\u003E\u003Cblockquote class='spip'\u003E\n\u003Cp\u003EFau pas \u00e8stre de Prouv\u00e8nco p\u00e8r pas saupre co qu\u2019es un tian. Lou tian proupramen di es un grand plat de terro, gaire founs e for\u00e7o large, qu\u2019en de pa\u00efs que i\u2019a noumon gaveto  o grasau. Tout \u00e7o que l\u2019on fa couire dins aquelo eisino (e, d\u2019abitudo, couire au four), se noumo per\u00e9u tian. I\u2019 a lou tian d\u2019espinarc, lou tian de coucourdo, lou tian de sardino, lou tian de merinjano, de poumo, pero, etc. Mai lou tian, veritable, lou tian de Carpentras, es uno barbouiado d\u2019erbo, coume bledo, espinarc, (\u2026)\u003C\/p\u003E\n\u003C\/blockquote\u003E\n"}