Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "Italian Harvest Bowl",
  "description": "Why This Recipe Works Is there anything else like Italy in the fall? Not many of us have the luxury of strolling through the food markets of Tuscany in late September, but that doesn't mean we can't bring those favors together in the comfort of our own homes. To build a bowl that showcases the bounty of an Italian harvest, we started with farro, an ancient Mediterranean wheat grain with a pleasant chew and nutty flavor. For our Italian farmers market-fresh vegetables, we loved the contrast of bitter radicchio alongside sweet roasted butternut squash. Ripe figs gave our harvest bowl a honey-like and slightly nutty flavor. A scant 1/4 cup of blue cheese on top lent just enough pungency to balance out the sweet and bitter ingredients. As a finishing touch we whipped together a quick and simple balsamic vinaigrette, emulsified with sharp Dijon mustard. Any type of fresh fig will work in this recipe.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the vinaigrette",
      "ingredients": [
        "2 tablespoons balsamic vinegar",
        "1 teaspoon Dijon mustard",
        "¼ teaspoon table salt",
        "¼ teaspoon pepper",
        "3 tablespoons extra-virgin olive oil"
      ]
    },
    {
      "section": "For the bowl",
      "ingredients": [
        "2 cups cooked farro",
        "½ head radicchio (5 ounces), cored and cut into 1-inch pieces",
        "¼ cup fresh parsley leaves",
        "1 cup Roasted Butternut Squash",
        "4 fresh figs, halved and sliced thin",
        "¼ cup crumbled blue cheese"
      ]
    }
  ],
  "instructions": [
    "Whisk vinegar, mustard, salt, and pepper together in bowl.",
    "While whisking constantly, slowly drizzle in oil until combined.",
    "Toss farro, radicchio, and parsley with half of vinaigrette to coat then season with salt and pepper to taste.",
    "Divide among individual serving bowls then top with roasted squash, figs, and blue cheese.",
    "Drizzle with remaining vinaigrette.",
    "Serve."
  ],
  "author": null
}