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": "Pizza with ceps (porcini)",
  "description": "A healthy pizza! B vitamins, mineral salts and fibre in the ceps, plus healthy fatty acids from the duck fat.",
  "subtitle": "Tarts and pizzas",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 teaspoon of baker's yeast",
        "145 g of fine pastry flour",
        "2 pinches of salt",
        "1 teaspoon of olive oil",
        "80 ml of cold water",
        "800 g of fresh medium ceps (porcini boletus edulis)",
        "100 g of smoked bacon",
        "5 spring onions",
        "20 g of duck fat",
        "40 g of duck fat",
        "2 garlic cloves",
        "5 sprigs of flat-leaf parsley",
        "8 walnut halves",
        "20 g of parmesan"
      ]
    }
  ],
  "instructions": [
    "Make the pizza dough.",
    "Using 1 teaspoon of baker's yeast, 145 g of fine pastry flour, 2 pinches of salt, 1 teaspoon of olive oil and 80 ml of cold water, make the same pizza dough as for the courgette pizza (page 72).",
    "In the meantime, clean 800 g of fresh medium ceps (porcini boletus edulis).",
    "Cut four of them into 7 mm thick slices and dice the rest.",
    "Dice 100 g of smoked bacon.",
    "Trim 5 spring onions, cut the bulbs into rounds, remove the hard part of the stalks and chop the rest into small pieces.",
    "Heat 20 g of duck fat (60 g required in total for recipe) in a flameproof casserole dish.",
    "Brown the bacon dice lightly then sweat the chopped onion stalks for 2 minutes.",
    "Add the diced ceps, salt and cook gently for 20 minutes, adding a little water if necessary until the ceps are nice and soft.",
    "Meanwhile, heat a frying pan with the remaining 40 g of duck fat.",
    "Cook the sliced ceps until lightly golden on each side.",
    "Add salt. Lay them on kitchen towel.",
    "Heat your oven to 200 °C (gas mark 6).",
    "Peel 2 garlic cloves, chop the leaves of 5 sprigs of flat-leaf parsley, and add to the cooked diced ceps.",
    "... Roll out the dough lengthwise to 4 mm thick.",
    "Place on a baking tray covered with baking parchment.",
    "Spread the cooked diced ceps on top.",
    "Then decorate with the sliced ceps, 8 walnut halves, and the onion rounds.",
    "Bake in the oven for about 20 minutes.",
    "... Take the pizza out of the oven.",
    "Shave 20 g of parmesan into flakes and sprinkle over the pizza.",
    "Return to the oven for 1 or 2 minutes until melted.",
    "Add freshly ground black pepper and serve."
  ],
  "author": ""
}