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	<title>Piccolo Archivio di Gastronomia e Scienze leccarde &#187; Lexicon &#8211; B</title>
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		<title>Brillat-Savarin &#8211; Butyrum</title>
		<link>http://www.pages.mi.it/corrente/lexicon/lexicon-b/bril-buty/</link>
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		<pubDate>Mon, 29 Oct 2007 18:31:15 +0000</pubDate>
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				<category><![CDATA[Lexicon - B]]></category>
		<category><![CDATA[Brillat-Savarin]]></category>
		<category><![CDATA[Broada]]></category>
		<category><![CDATA[Broda o brodaglia]]></category>
		<category><![CDATA[Brodetti]]></category>
		<category><![CDATA[Buccellato]]></category>
		<category><![CDATA[Buccellatum]]></category>
		<category><![CDATA[Bue]]></category>
		<category><![CDATA[Buii]]></category>
		<category><![CDATA[Bundenfleisch]]></category>
		<category><![CDATA[Burrida]]></category>
		<category><![CDATA[Butyrum]]></category>
		<category><![CDATA[Lexicon]]></category>

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		<description><![CDATA[Brillat-Savarin, Jean Anthelme nato a Belley nel 1755, morto a Parigi nel 1826.&#160; avvocato di professione, gastronomo per vocazione.&#160; Fu eletto deputato alla Costituente, fu presidente della Corte Civile del suo dipartimen&#173;to, poi membro della Corte di Cassa&#173;zione a Parigi.&#160; Durante il Terrore (&#176;) giacobino fu&#173;gg&#236; all&#8217;estero, soggiorn&#242; prima a Ginevra, poi a Losanna ed [...]]]></description>
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		<title>Borragine &#8211; Bresse</title>
		<link>http://www.pages.mi.it/corrente/lexicon/lexicon-b/borr-bres/</link>
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		<pubDate>Sat, 27 Oct 2007 10:38:44 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lexicon - B]]></category>
		<category><![CDATA[Borragine]]></category>
		<category><![CDATA[Botellus]]></category>
		<category><![CDATA[Bottaggio]]></category>
		<category><![CDATA[Bouillabaisse]]></category>
		<category><![CDATA[Brandade]]></category>
		<category><![CDATA[Brasare]]></category>
		<category><![CDATA[Bresse]]></category>
		<category><![CDATA[Lexicon]]></category>

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		<description><![CDATA[Borragine (Borago officinalis, fr. bourrache, ingl. borace, ted. Borretsch, spagn. borraja, port. borrajem), pianta erbacea delle Borraginacee, le cui foglie sono rugose ed irte di peli. I fiorellini variano dal rosa al blu, pi&#249; sovente quest&#8217;ultimo colore.&#160; Anche se a tempo &#232; una pianta mediterranea per eccellenza, viene dall&#8217;Oriente. Il nome discende probabilmente dall&#8217;ara&#173;bo, abu [...]]]></description>
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		<title>Biersuppe &#8211; Borlenghi</title>
		<link>http://www.pages.mi.it/corrente/lexicon/lexicon-b/bier-borl/</link>
		<comments>http://www.pages.mi.it/corrente/lexicon/lexicon-b/bier-borl/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 17:07:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lexicon - B]]></category>
		<category><![CDATA[Biersuppe]]></category>
		<category><![CDATA[Bieta a coste]]></category>
		<category><![CDATA[Bigos]]></category>
		<category><![CDATA[Biroldo]]></category>
		<category><![CDATA[Biscione]]></category>
		<category><![CDATA[Bishop]]></category>
		<category><![CDATA[Bisna]]></category>
		<category><![CDATA[Bisonte]]></category>
		<category><![CDATA[Bistecca]]></category>
		<category><![CDATA[Bitok]]></category>
		<category><![CDATA[Bizàgole]]></category>
		<category><![CDATA[Bizzarra]]></category>
		<category><![CDATA[Blanc-manger]]></category>
		<category><![CDATA[Bloater]]></category>
		<category><![CDATA[Bocconotti]]></category>
		<category><![CDATA[Bock]]></category>
		<category><![CDATA[Bollire]]></category>
		<category><![CDATA[Bolognese]]></category>
		<category><![CDATA[Bordatino]]></category>
		<category><![CDATA[Bordure]]></category>
		<category><![CDATA[Borlenghi]]></category>
		<category><![CDATA[Lexicon]]></category>

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		<description><![CDATA[Biersuppe, zuppa di birra, specialit&#224; della cucina te&#173;desca.&#160; Ne esistono molte ricette, due sono queste.&#160; Per un litro di birra, 260 grammi di zucchero, un pizzico di sale, una scorza di limone, mezzo tronchetto di cannella.&#160; Fate bollire il tutto, aggiungeteci quattro tuorli d&#8217;uovo, diluiti con una cucchiaiata di latte freddo e lasciatelo raffred&#173;dare. Prima [...]]]></description>
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		<title>Bavarese &#8211; Bianchetti</title>
		<link>http://www.pages.mi.it/corrente/lexicon/lexicon-b/bava-bian/</link>
		<comments>http://www.pages.mi.it/corrente/lexicon/lexicon-b/bava-bian/#comments</comments>
		<pubDate>Sat, 20 Oct 2007 16:10:29 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lexicon - B]]></category>
		<category><![CDATA[Bavarese]]></category>
		<category><![CDATA[Bazzotte]]></category>
		<category><![CDATA[Beccaccia]]></category>
		<category><![CDATA[Beccaccino]]></category>
		<category><![CDATA[Beccafico]]></category>
		<category><![CDATA[Béchameil]]></category>
		<category><![CDATA[Béchamel]]></category>
		<category><![CDATA[Bechéra]]></category>
		<category><![CDATA[Beef tea]]></category>
		<category><![CDATA[Beignet]]></category>
		<category><![CDATA[Bellentani]]></category>
		<category><![CDATA[Bénédictine]]></category>
		<category><![CDATA[Benzone modenese]]></category>
		<category><![CDATA[Bercy]]></category>
		<category><![CDATA[Bergamotto]]></category>
		<category><![CDATA[Berlingozzi]]></category>
		<category><![CDATA[Bernardo]]></category>
		<category><![CDATA[Berncastler Doktor]]></category>
		<category><![CDATA[Bernerplatte]]></category>
		<category><![CDATA[Berodi]]></category>
		<category><![CDATA[Berrichonne]]></category>
		<category><![CDATA[Bertadei]]></category>
		<category><![CDATA[Bertolina]]></category>
		<category><![CDATA[Beùt]]></category>
		<category><![CDATA[Bezieu soep]]></category>
		<category><![CDATA[Bianchetti]]></category>
		<category><![CDATA[Lexicon]]></category>

		<guid isPermaLink="false">http://www.pages.mi.it/index.php/2007/10/20/bava-bian/</guid>
		<description><![CDATA[Bavarese, &#232; un espressione cucinaria che definisce la composizione di un dolce fred&#173;do, caratterizzato dalla presenza di un elemento base variabile (latte, o caff&#232;, o cioccolato, o te, o liquori, o polpa (pur&#233;e) di frutta come pesche, fragole, more, ciliege, o vaniglia)e, poi, zuc&#173;chero, panna montata, ge&#173;latina e in alcuni casi, quando l&#8217;elemento di base [...]]]></description>
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		<title>Babà &#8211; Bat&#252;</title>
		<link>http://www.pages.mi.it/corrente/lexicon/lexicon-b/baba-bat/</link>
		<comments>http://www.pages.mi.it/corrente/lexicon/lexicon-b/baba-bat/#comments</comments>
		<pubDate>Sun, 14 Oct 2007 22:15:16 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lexicon - B]]></category>
		<category><![CDATA[Babà]]></category>
		<category><![CDATA[Baccalà]]></category>
		<category><![CDATA[Baco da seta]]></category>
		<category><![CDATA[Bagioei]]></category>
		<category><![CDATA[Bagna]]></category>
		<category><![CDATA[Bagòss]]></category>
		<category><![CDATA[Bagration]]></category>
		<category><![CDATA[Baìcoli]]></category>
		<category><![CDATA[Balena]]></category>
		<category><![CDATA[Balnamoon skink]]></category>
		<category><![CDATA[Bambuzena]]></category>
		<category><![CDATA[Banana]]></category>
		<category><![CDATA[Bantam]]></category>
		<category><![CDATA[Barbabietola]]></category>
		<category><![CDATA[Bardèle]]></category>
		<category><![CDATA[Bargulle]]></category>
		<category><![CDATA[Barigoule]]></category>
		<category><![CDATA[Baron]]></category>
		<category><![CDATA[Bas de soie]]></category>
		<category><![CDATA[Basella]]></category>
		<category><![CDATA[Basgiann]]></category>
		<category><![CDATA[Basilico]]></category>
		<category><![CDATA[Battelmatt]]></category>
		<category><![CDATA[Batter]]></category>
		<category><![CDATA[Batue]]></category>
		<category><![CDATA[Lexicon]]></category>

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		<description><![CDATA[
    

Bab&#224; &#232; un dolce, circondato dalla leg&#173;genda.&#160; Se ne attribuisce la paternit&#224; a Stanislas Leszinski (1677-1766), re di Polo&#173;nia e poi, per concessione del genero, Luigi XV, duca di Lorena. Sembrerebbe, secondo la leggenda, che il cuoco di Stanislas, un certo Starer, gli avesse chiesto udienza per annunciargli di aver inventato [...]]]></description>
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