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": "Vitello tonnato",
  "description": "Vitello tonnato is a classic Italian dish made with tender veal, enriched with a creamy tonnato sauce and served cold, making it perfect for a summer meal or as part of a festive spread.",
  "subtitle": "gremolata",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "500 g veal eye of round",
        "250 ml chicken stock",
        "1 sprig of thyme",
        "1 bay leaf",
        "zest of 1 unwaxed orange",
        "1 quarter of a green pepper",
        "1 quarter of a red pepper",
        "2 tablespoons olive oil",
        "small tin of tuna in oil",
        "3 anchovy fillets in oil",
        "2 egg yolks",
        "100 ml sherry vinegar",
        "1 teaspoon Dijon mustard",
        "20 g parmesan",
        "2 tablespoons pitted black olives"
      ]
    }
  ],
  "instructions": [
    "Prepare the veal",
    "... Trim and salt 500 g veal eye of round. Heat a flameproof casserole dish with a splash of olive oil, sear the meat lightly on all sides then add 250 ml of chicken stock (page 10). Add 1 sprig of thyme and 1 bay leaf. Cook over a very low heat for about 40 minutes.",
    "Then take out of the casserole dish and allow to cool. Keep it cold and set aside the cooking liquid.",
    "Prepare the gremolata",
    "Preheat the oven to 80 °C (gas mark 1/4). Grate the zest of 1 unwaxed orange and spread it on a baking tray covered with a sheet of silicone or greaseproof paper, sprinkle over the leaves of 1 sprig of thyme and dry in the oven for 1 hour.",
    "... Wash and peel a quarter of a green pepper and a quarter of a red pepper with a vegetable peeler, remove the seeds then chop the flesh into very small dice (2 mm).",
    "Put them in a corner of the veal casserole dish for just 1 minute, then drain into a bowl. Pour 2 tablespoons of olive oil on top and leave in the cold to marinate.",
    "Prepare the tonnato sauce",
    "... Blend together the contents of a small tin of tuna in oil, 3 anchovy fillets in oil, 2 egg yolks, 100 ml of sherry vinegar, 1 teaspoon of Dijon mustard, 1 tablespoon of olive oil and 2 spoonfuls of the reserved veal cooking liquid.",
    "Tip into a bowl and keep cool.",
    "To finish your dish",
    "Before serving, cut the veal into thin slices (2 mm thick) and arrange in a circle on the serving dish or on individual plates then salt lightly and add freshly ground black pepper.",
    "... Pour the tonnato sauce on top and sprinkle with the powdered orange. Drain the peppers of their marinade and distribute them around the meat. With a vegetable peeler, shave 20 g of parmesan and sprinkle the shavings over the peppers, then scatter 2 tablespoons of pitted black olives.",
    "... Serve nice and cold.",
    "ADAs this is a dish served cold, you can make it the day before (at least the veal and the dried orange zest). Shred the tuna and chop up the anchovies, which makes them easier to blend.",
    "PN-Accompany this vitello tonnato with a nice herb salad (page 153) and lightly toasted slices of wholemeal or multigrain bread."
  ],
  "author": ""
}