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		<title>Pasta per preparare le Scorze di Cannoli Siciliani</title>
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		<pubDate>Wed, 15 Feb 2012 08:00:02 +0000</pubDate>
		<dc:creator>Antonio</dc:creator>
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		<description><![CDATA[Ingredienti: - 800 gr di farina - 150 gr di strutto - 4 tuorli e due albumi - mezzo bicchiere [...]]]></description>
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		<title>Crema di Mandorle – Ricetta</title>
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		<pubDate>Tue, 14 Feb 2012 16:48:14 +0000</pubDate>
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		<title>Crema di Ricotta per i Cannoli Siciliani</title>
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		<pubDate>Tue, 14 Feb 2012 16:44:18 +0000</pubDate>
		<dc:creator>Antonio</dc:creator>
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		<description><![CDATA[Ingredienti: - 1kg di ricotta fresca - 600 gr di zucchero - 1 bustina di vaniglia - 100 gr di [...]]]></description>
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		<title>Operatori professionali del settore alberghiero e ristorativo</title>
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		<pubDate>Sat, 04 Feb 2012 16:07:58 +0000</pubDate>
		<dc:creator>Antonio</dc:creator>
				<category><![CDATA[segnalazioni]]></category>

		<guid isPermaLink="false">http://www.eristoranti.net/blog/?p=846</guid>
		<description><![CDATA[Come recita il titolo di questo post, da qualche settimana è attiva la Business directory di eRistoranti, Forniture alberghiere, dedicata [...]]]></description>
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		<title>Ricetta – Olivette di Sant’Agata</title>
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		<pubDate>Sat, 04 Feb 2012 13:43:35 +0000</pubDate>
		<dc:creator>Antonio</dc:creator>
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		<description><![CDATA[OLIVETTE DI SANT’AGATA Ingredienti 1 kg di farina di mandorle 1 kg di zucchero Mezza bustina di vaniglia 250 gr [...]]]></description>
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