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	<title>Piccolo Archivio di Gastronomia e Scienze leccarde &#187; Lexicon &#8211; A</title>
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		<title>Arrowroot &#8211; Azzeruolo</title>
		<link>http://www.pages.mi.it/corrente/lexicon/lexicon-a/arro-azze/</link>
		<comments>http://www.pages.mi.it/corrente/lexicon/lexicon-a/arro-azze/#comments</comments>
		<pubDate>Sat, 13 Oct 2007 11:41:02 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lexicon - A]]></category>
		<category><![CDATA[Arrowroot]]></category>
		<category><![CDATA[Artolàganus]]></category>
		<category><![CDATA[Arzagola]]></category>
		<category><![CDATA[Asparago]]></category>
		<category><![CDATA[Aspic]]></category>
		<category><![CDATA[Assafetida]]></category>
		<category><![CDATA[Assenzio]]></category>
		<category><![CDATA[Astaco]]></category>
		<category><![CDATA[Astragalo]]></category>
		<category><![CDATA[Ateneo di Naucrati]]></category>
		<category><![CDATA[Atreplice]]></category>
		<category><![CDATA[Attorta]]></category>
		<category><![CDATA[Auriol]]></category>
		<category><![CDATA[Avena]]></category>
		<category><![CDATA[Azzeruolo]]></category>
		<category><![CDATA[Lexicon]]></category>

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		<description><![CDATA[Arrowroot, espressione inglese, che indica la fecola estratta dai rizomi di varie piante che prosperano nelle regioni tropicali.&#160; &#200; una fecola commestibile, indi&#173;cata per i bambini, i vecchi e i convale&#173;scenti, di largo uso nei paesi anglo&#173;sassoni.&#160; Arrowsignifica frec&#173;cia, root, radice.&#160; Il nome le fu attribuito dagli indigeni delle Antille, ritenevano che il suo succo, [...]]]></description>
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		<title>Aragosta &#8211; Armagnac</title>
		<link>http://www.pages.mi.it/corrente/lexicon/lexicon-a/arag-arma/</link>
		<comments>http://www.pages.mi.it/corrente/lexicon/lexicon-a/arag-arma/#comments</comments>
		<pubDate>Wed, 10 Oct 2007 19:31:08 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lexicon - A]]></category>
		<category><![CDATA[Aragosta]]></category>
		<category><![CDATA[Arancia]]></category>
		<category><![CDATA[Arancine]]></category>
		<category><![CDATA[Archestrato]]></category>
		<category><![CDATA[arf and arf]]></category>
		<category><![CDATA[Aringhe]]></category>
		<category><![CDATA[Arista]]></category>
		<category><![CDATA[Ariston]]></category>
		<category><![CDATA[Armagnac]]></category>
		<category><![CDATA[Lexicon]]></category>

		<guid isPermaLink="false">http://www.pages.mi.it/index.php/2007/10/10/arag-arma/</guid>
		<description><![CDATA[Aragosta (fr. langouste, ingl. spiny lobster, &#160;spiny (spinoso), infatti il guscio dell&#8217;aragosta ha protuberanze spinose, ted. Languste, oanche Heuschrecenkrebs, cio&#232; gambero-locusta, il che avvalora l&#8217;etimolo&#173;gia dal latino locusta), crostaceo marino della famiglia dei Decapodi, cui appartiene anche l&#8217;astaco. La variet&#224; comune &#232; chiamata Palinurus vulgaris ed &#232; abbon&#173;dante nel Mediterraneo. Le differenze costituzionali tra aragosta [...]]]></description>
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		<title>Anguille &#8211; Apple tea</title>
		<link>http://www.pages.mi.it/corrente/lexicon/lexicon-a/angu-appl/</link>
		<comments>http://www.pages.mi.it/corrente/lexicon/lexicon-a/angu-appl/#comments</comments>
		<pubDate>Sun, 07 Oct 2007 08:43:19 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lexicon - A]]></category>
		<category><![CDATA[Anguille]]></category>
		<category><![CDATA[Animelle]]></category>
		<category><![CDATA[Anitra]]></category>
		<category><![CDATA[Anixin]]></category>
		<category><![CDATA[Annegato]]></category>
		<category><![CDATA[Annoglia]]></category>
		<category><![CDATA[Antecoena]]></category>
		<category><![CDATA[Apicio]]></category>
		<category><![CDATA[Apophoreta]]></category>
		<category><![CDATA[Apotheca]]></category>
		<category><![CDATA[Appert Nicolas]]></category>
		<category><![CDATA[Appétit]]></category>
		<category><![CDATA[Apple stuffing]]></category>
		<category><![CDATA[Apple tea]]></category>
		<category><![CDATA[Lexicon]]></category>

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		<description><![CDATA[Anguille (fr. anguille; ingl. ell; ted. Aal), pesci di mare e d&#8217;acqua dolce, appartenenti alla famiglia dei Murenidi, serpentiformi, a testa allun&#173;gata, con piccole scaglie, nascoste sotto la pelle e la pinna dorsale che si esten&#173;de sino all&#8217;estremit&#224; del corpo. Il no&#173;me scientifico &#232; Anguilla vulgaris.&#160; L&#8217;al&#173;tra specie, la murena (Murena helena)differisce dall&#8217;anguilla per la [...]]]></description>
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		<title>Algerina &#8211; Angelica</title>
		<link>http://www.pages.mi.it/corrente/lexicon/lexicon-a/alge-ance/</link>
		<comments>http://www.pages.mi.it/corrente/lexicon/lexicon-a/alge-ance/#comments</comments>
		<pubDate>Wed, 03 Oct 2007 19:12:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lexicon - A]]></category>
		<category><![CDATA[Algerina]]></category>
		<category><![CDATA[Alica]]></category>
		<category><![CDATA[Alicante]]></category>
		<category><![CDATA[Alice]]></category>
		<category><![CDATA[Alicot]]></category>
		<category><![CDATA[Allodola]]></category>
		<category><![CDATA[Alloro]]></category>
		<category><![CDATA[Alte Weiber]]></category>
		<category><![CDATA[Amaretti]]></category>
		<category><![CDATA[Ambrosia]]></category>
		<category><![CDATA[Ammoniaca]]></category>
		<category><![CDATA[Amoli]]></category>
		<category><![CDATA[Ampeloterapia]]></category>
		<category><![CDATA[Amphicle]]></category>
		<category><![CDATA[Amphora]]></category>
		<category><![CDATA[Anagnostes]]></category>
		<category><![CDATA[Analecta]]></category>
		<category><![CDATA[Ananas]]></category>
		<category><![CDATA[Anara]]></category>
		<category><![CDATA[Andouille]]></category>
		<category><![CDATA[Anfitrione]]></category>
		<category><![CDATA[Angel food]]></category>
		<category><![CDATA[Angelica]]></category>
		<category><![CDATA[Angels on horseback]]></category>
		<category><![CDATA[Carbonato di ammonio]]></category>
		<category><![CDATA[Lexicon]]></category>

		<guid isPermaLink="false">http://www.pages.mi.it/index.php/2007/10/03/alge-ance/</guid>
		<description><![CDATA[Algerina, all&#8217;algerina, &#232; un contorno che accompagna la carne, e che si com&#173;pone di piccoli pomodori stufati nell&#8217;olio e crocchette di patate.
Alica, era una specie di birra, pro&#173;veniente dalla Campania e molto apprezzata nell&#8217;antica Roma.&#160; 
Alicante, vino d&#8217;Alicante, celebre vi&#173;no prodotto nella provincia d&#8217;Alicante in Spagna, quanto mai alcolico.
Alice (etimologia dubbia), sinonimo di &#171; acciuga [...]]]></description>
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		<item>
		<title>Affumicare &#8211; Alcaloidi</title>
		<link>http://www.pages.mi.it/corrente/lexicon/lexicon-a/affu-alca/</link>
		<comments>http://www.pages.mi.it/corrente/lexicon/lexicon-a/affu-alca/#comments</comments>
		<pubDate>Sun, 30 Sep 2007 07:58:19 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lexicon - A]]></category>
		<category><![CDATA[Affumicare]]></category>
		<category><![CDATA[Africanetti]]></category>
		<category><![CDATA[Africani]]></category>
		<category><![CDATA[Agape]]></category>
		<category><![CDATA[Aglianico]]></category>
		<category><![CDATA[Aglio]]></category>
		<category><![CDATA[Agnello]]></category>
		<category><![CDATA[Agnolotti]]></category>
		<category><![CDATA[Agone]]></category>
		<category><![CDATA[Agoranomo]]></category>
		<category><![CDATA[Agri di Valtorta]]></category>
		<category><![CDATA[Aguglia]]></category>
		<category><![CDATA[Akvavit]]></category>
		<category><![CDATA[Albero del pane]]></category>
		<category><![CDATA[Albicocco]]></category>
		<category><![CDATA[Albuminoidi]]></category>
		<category><![CDATA[Alcaloidi]]></category>
		<category><![CDATA[Lexicon]]></category>

		<guid isPermaLink="false">http://www.pages.mi.it/index.php/2007/09/30/affu-alca/</guid>
		<description><![CDATA[Affumicare (fr. fumer; ingl. to smoke oppure to kipper; ted. R&#228;uchern) consiste nell&#8217;esporre carni e pesci all&#8217;azione antisettica ed essiccante dei fumi di legno, soprattuto il prosciutto ed altre parti del maiale, i quarti di manzo, l&#8217;oca, le anguille, le aringhe, le sarde, i salmoni e alcuni crostacei per assicurarne la conservazione. Gli affumicatoi delle [...]]]></description>
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