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	<title>Alimentari News</title>
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	<link>http://www.alimentarinews.com</link>
	<description>Novità alimentari</description>
	<lastBuildDate>Wed, 22 Feb 2012 07:14:00 +0000</lastBuildDate>
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		<title>La dieta Primavera</title>
		<link>http://www.alimentarinews.com/la-dieta-primavera/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=la-dieta-primavera</link>
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		<pubDate>Wed, 22 Feb 2012 07:14:00 +0000</pubDate>
		<dc:creator>psydronmedese</dc:creator>
				<category><![CDATA[Autori]]></category>
		<category><![CDATA[buone-abitudini]]></category>
		<category><![CDATA[comincia-con]]></category>
		<category><![CDATA[dieta]]></category>
		<category><![CDATA[sai-come]]></category>
		<category><![CDATA[tuo-organismo]]></category>

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		<description><![CDATA[Sei pronta/o per affrontare la primavera? ]]></description>
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		<item>
		<title>Torta asso di cuori</title>
		<link>http://www.alimentarinews.com/torta-asso-di-cuori/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=torta-asso-di-cuori</link>
		<comments>http://www.alimentarinews.com/torta-asso-di-cuori/#comments</comments>
		<pubDate>Tue, 21 Feb 2012 17:20:00 +0000</pubDate>
		<dc:creator>marcopianca</dc:creator>
				<category><![CDATA[Autori]]></category>
		<category><![CDATA[che-per]]></category>
		<category><![CDATA[del-poker]]></category>
		<category><![CDATA[domani-aggiorner]]></category>
		<category><![CDATA[flickr]]></category>
		<category><![CDATA[foto-fetta]]></category>
		<category><![CDATA[nostro-asso]]></category>
		<category><![CDATA[post-con]]></category>
		<category><![CDATA[texas]]></category>
		<category><![CDATA[torte]]></category>
		<category><![CDATA[visto-che]]></category>
		<category><![CDATA[zuppa-fave]]></category>

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		<description><![CDATA[ Velocissimo post.... oggi è il compleanno di Manu... 19! visto che è appassionato del poker Texas Holden..]]></description>
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		<item>
		<title>Crostata light</title>
		<link>http://www.alimentarinews.com/crostata-light/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=crostata-light</link>
		<comments>http://www.alimentarinews.com/crostata-light/#comments</comments>
		<pubDate>Sat, 18 Feb 2012 10:49:00 +0000</pubDate>
		<dc:creator>uncevelautt</dc:creator>
				<category><![CDATA[Autori]]></category>
		<category><![CDATA[che-preferite]]></category>
		<category><![CDATA[crostata-light]]></category>
		<category><![CDATA[dicevo-giorni]]></category>
		<category><![CDATA[dimagrire-vero]]></category>
		<category><![CDATA[dolci]]></category>
		<category><![CDATA[farcire-con]]></category>
		<category><![CDATA[flickr]]></category>
		<category><![CDATA[frolla-restante]]></category>
		<category><![CDATA[limone-oppure]]></category>
		<category><![CDATA[marmellata-che]]></category>
		<category><![CDATA[no--per-quella]]></category>
		<category><![CDATA[nostro-dolcetto]]></category>
		<category><![CDATA[questa-crostata]]></category>
		<category><![CDATA[strisce-per]]></category>

		<guid isPermaLink="false">http://www.alimentarinews.com/crostata-light/</guid>
		<description><![CDATA[ Lo dicevo giorni fa' sulla mia pagina personale di facebook..... ]]></description>
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		<item>
		<title>Filetto al Madera</title>
		<link>http://www.alimentarinews.com/filetto-al-madera/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=filetto-al-madera</link>
		<comments>http://www.alimentarinews.com/filetto-al-madera/#comments</comments>
		<pubDate>Sat, 18 Feb 2012 00:55:50 +0000</pubDate>
		<dc:creator>tods mens shoes</dc:creator>
				<category><![CDATA[News]]></category>
		<category><![CDATA[avete-sciolto]]></category>
		<category><![CDATA[fatela-cuocere]]></category>
		<category><![CDATA[nel-brodetto]]></category>
		<category><![CDATA[padella-fatelo]]></category>
		<category><![CDATA[qualche-minuto]]></category>
		<category><![CDATA[quale-sicuro]]></category>
		<category><![CDATA[quindi-adagiate]]></category>
		<category><![CDATA[secondi-piatti]]></category>
		<category><![CDATA[toglietela-dal]]></category>

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		<description><![CDATA[Un filo d'olio in padella fatelo scaldare secondo i canoni di un olio che deve scaldare al fornello. Insaporite la carne ancora cruda con generosa manciata di pepe e diluite la fecola nel brodo, quindi adagiate la carne nel condimento e fatela cuocere nel brodetto a fuoco vivo per circa un minuto, poi a fuoco più basso continuate a cuocere per altri cinque minuti. Salatela e toglietela dal recipiente e versatela nel brodetto dentro il quale sicuro ci avete sciolto la fecola ed il Madera regolando sale e pepe per qualche minuto mescolando continuamente di modo che addensi leggermente; versate abbondante e subito sul filetto e servitelo al volo caldo caldo con vino rosso delle Valli.]]></description>
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		<item>
		<title>Entrecòte con salsa bearnaise</title>
		<link>http://www.alimentarinews.com/entrecote-con-salsa-bearnaise/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=entrecote-con-salsa-bearnaise</link>
		<comments>http://www.alimentarinews.com/entrecote-con-salsa-bearnaise/#comments</comments>
		<pubDate>Wed, 15 Feb 2012 12:25:23 +0000</pubDate>
		<dc:creator>Swattkege</dc:creator>
				<category><![CDATA[News]]></category>
		<category><![CDATA[buon-rosso]]></category>
		<category><![CDATA[certo-punto]]></category>
		<category><![CDATA[col-caviale]]></category>
		<category><![CDATA[due-griglie]]></category>
		<category><![CDATA[fuco-resti]]></category>
		<category><![CDATA[iniziate-una]]></category>
		<category><![CDATA[minuto-per]]></category>
		<category><![CDATA[nel-frattempo]]></category>
		<category><![CDATA[ogni-commensale]]></category>
		<category><![CDATA[secondi-piatti]]></category>
		<category><![CDATA[sua-doppiezza]]></category>
		<category><![CDATA[tavola-con]]></category>
		<category><![CDATA[verso-delle]]></category>

		<guid isPermaLink="false">http://www.alimentarinews.com/entrecote-con-salsa-bearnaise/</guid>
		<description><![CDATA[Lasciate che una o due griglie arroventino sul fuoco e nel frattempo ungete e pepate le due belle fettone di carne e adagiatele sulle griglie caldissime; lasciate che il fuco resti vivo un minuto per parte; ad un certo punto abbassate la fiamma ed iniziate una cottura più lenta per altri soli cinque minuti con una spennellata d'olio d'oliva di tanto in tanto. Guarnite col caviale rosso o nero l'entrecòte e presentate in tavola con tutta la sua doppiezza; ogni commensale provvederà da sé a tagliarsi la fettina che gradirà servendosi di un coltello affilatissimo seguendo il verso delle fibre. ]]></description>
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		<item>
		<title>Cosa ci fa la silice colloidale negli alimenti? l’antiagglomerante E551</title>
		<link>http://www.alimentarinews.com/cosa-ci-fa-la-silice-colloidale-negli-alimenti-l%e2%80%99antiagglomerante-e551/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=cosa-ci-fa-la-silice-colloidale-negli-alimenti-l%25e2%2580%2599antiagglomerante-e551</link>
		<comments>http://www.alimentarinews.com/cosa-ci-fa-la-silice-colloidale-negli-alimenti-l%e2%80%99antiagglomerante-e551/#comments</comments>
		<pubDate>Wed, 15 Feb 2012 05:44:10 +0000</pubDate>
		<dc:creator>mvecchiato</dc:creator>
				<category><![CDATA[News]]></category>
		<category><![CDATA[alcuni-alimenti]]></category>
		<category><![CDATA[come-additivo]]></category>
		<category><![CDATA[dna]]></category>
		<category><![CDATA[essere-aggiunta]]></category>
		<category><![CDATA[organismo-umano]]></category>
		<category><![CDATA[silicio-possono]]></category>
		<category><![CDATA[sono-utilizzati]]></category>
		<category><![CDATA[viene-assorbito]]></category>

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		<description><![CDATA[ Fave,mais, arachidi, olio vegetale, sale, peperoncino in polvere, esaltatore di sapidità, E621,aromi, antiagglomerante  silice colloidale . Cosa ci fa la silice colloidale come ingrediente di questo mix proposto come idea aperitivo? ]]></description>
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		<title>Petto di vitella alla fornara ripieno di broccoletti</title>
		<link>http://www.alimentarinews.com/petto-di-vitella-alla-fornara-ripieno-di-broccoletti/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=petto-di-vitella-alla-fornara-ripieno-di-broccoletti</link>
		<comments>http://www.alimentarinews.com/petto-di-vitella-alla-fornara-ripieno-di-broccoletti/#comments</comments>
		<pubDate>Tue, 14 Feb 2012 06:00:00 +0000</pubDate>
		<dc:creator>editor</dc:creator>
				<category><![CDATA[Autori]]></category>
		<category><![CDATA[buon-coltello]]></category>
		<category><![CDATA[carta-stagnola]]></category>
		<category><![CDATA[dalla-cucina]]></category>
		<category><![CDATA[del-lattuccio]]></category>
		<category><![CDATA[flickr]]></category>
		<category><![CDATA[ottenere-una]]></category>
		<category><![CDATA[questi-giorni]]></category>
		<category><![CDATA[secondi di carne]]></category>
		<category><![CDATA[spicchi-aglio]]></category>
		<category><![CDATA[tossisce-mentre]]></category>
		<category><![CDATA[tutti-profumi]]></category>

		<guid isPermaLink="false">http://www.alimentarinews.com/petto-di-vitella-alla-fornara-ripieno-di-broccoletti/</guid>
		<description><![CDATA[ Mamma mia che freddo fa'...... ]]></description>
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		<item>
		<title>Il fritto fa bene?</title>
		<link>http://www.alimentarinews.com/il-fritto-fa-bene/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=il-fritto-fa-bene</link>
		<comments>http://www.alimentarinews.com/il-fritto-fa-bene/#comments</comments>
		<pubDate>Mon, 13 Feb 2012 08:37:00 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Autori]]></category>
		<category><![CDATA[cibo-fritto]]></category>
		<category><![CDATA[dieta]]></category>
		<category><![CDATA[queste-domande]]></category>
		<category><![CDATA[regime-dietetico]]></category>
		<category><![CDATA[risponde-uno]]></category>
		<category><![CDATA[studio-effettuato]]></category>

		<guid isPermaLink="false">http://www.alimentarinews.com/il-fritto-fa-bene/</guid>
		<description><![CDATA[Il cibo fritto ]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Professione gastro-photoreporter. Degli ortaggi e dell’origine delle materie prime</title>
		<link>http://www.alimentarinews.com/professione-gastro-photoreporter-degli-ortaggi-e-dell%e2%80%99origine-delle-materie-prime/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=professione-gastro-photoreporter-degli-ortaggi-e-dell%25e2%2580%2599origine-delle-materie-prime</link>
		<comments>http://www.alimentarinews.com/professione-gastro-photoreporter-degli-ortaggi-e-dell%e2%80%99origine-delle-materie-prime/#comments</comments>
		<pubDate>Mon, 13 Feb 2012 05:42:03 +0000</pubDate>
		<dc:creator>Appowly</dc:creator>
				<category><![CDATA[News]]></category>
		<category><![CDATA[alignnone-size-medium]]></category>
		<category><![CDATA[corrado-vigo]]></category>
		<category><![CDATA[lattuga-iceberg]]></category>
		<category><![CDATA[lidl]]></category>
		<category><![CDATA[per-italiana]]></category>
		<category><![CDATA[spagnola-venduta]]></category>

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		<description><![CDATA[ LIDL: lattuga iceberg spagnola venduta per italiana Foto di Corrado Vigo , in versione gastro-photoreporter . ]]></description>
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		<title>Agitare prima dell’uso.</title>
		<link>http://www.alimentarinews.com/agitare-prima-dell%e2%80%99uso/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=agitare-prima-dell%25e2%2580%2599uso</link>
		<comments>http://www.alimentarinews.com/agitare-prima-dell%e2%80%99uso/#comments</comments>
		<pubDate>Sat, 11 Feb 2012 12:38:51 +0000</pubDate>
		<dc:creator>tods mens shoes</dc:creator>
				<category><![CDATA[News]]></category>
		<category><![CDATA[alignnone-size-full]]></category>
		<category><![CDATA[filiere]]></category>
		<category><![CDATA[food design]]></category>
		<category><![CDATA[gallina-allevata]]></category>
		<category><![CDATA[intero-liquido]]></category>
		<category><![CDATA[prima-dell]]></category>
		<category><![CDATA[sotto-pressione]]></category>
		<category><![CDATA[versione-spray]]></category>

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		<description><![CDATA[ Agitare prima dell&#8217;uso. Erogare. ]]></description>
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