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	<title>Piccolo Archivio di Gastronomia e Scienze leccarde &#187; Lexicon &#8211; G</title>
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		<title>Grandi salse &#8211; Gurkensuppe</title>
		<link>http://www.pages.mi.it/corrente/lexicon/lexicon-g/grandi-salse-gurkensuppe/</link>
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		<pubDate>Fri, 29 Feb 2008 21:10:18 +0000</pubDate>
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				<category><![CDATA[Lexicon - G]]></category>
		<category><![CDATA[Frittons]]></category>
		<category><![CDATA[Grandi salse]]></category>
		<category><![CDATA[Granturco]]></category>
		<category><![CDATA[Graticola]]></category>
		<category><![CDATA[Gratin]]></category>
		<category><![CDATA[Grattons]]></category>
		<category><![CDATA[Griessuppe]]></category>
		<category><![CDATA[Grimod de la Reynière]]></category>
		<category><![CDATA[Grog]]></category>
		<category><![CDATA[Grumolo]]></category>
		<category><![CDATA[Guazzetto]]></category>
		<category><![CDATA[Gurkensuppe]]></category>
		<category><![CDATA[Lexicon]]></category>

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		<description><![CDATA[Grandi salse, (fr. sauces m&#232;res), si chiamano cos&#236; le salse base, da cui derivano, con opportune aggiunte, le salse composte o piccole salse. La preparazione delle grandi salse, preventiva, lunga e costosa, non interessa la cucina domestica, ma solamente i grandi esercizi. In breve. La bechamel &#232; la grande salsa bianca, la salsa spagnola quella [...]]]></description>
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		<title>Ginger beer &#8211; Graham, Sylvester</title>
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		<pubDate>Sat, 23 Feb 2008 10:29:17 +0000</pubDate>
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				<category><![CDATA[Lexicon - G]]></category>
		<category><![CDATA[Ginger beer]]></category>
		<category><![CDATA[Gioghittos de casu]]></category>
		<category><![CDATA[Glacer]]></category>
		<category><![CDATA[Gnocchi]]></category>
		<category><![CDATA[Godiveau]]></category>
		<category><![CDATA[Gogue]]></category>
		<category><![CDATA[Gombo]]></category>
		<category><![CDATA[Gooseberry sauce]]></category>
		<category><![CDATA[Gourmand]]></category>
		<category><![CDATA[Graham Sylvester]]></category>
		<category><![CDATA[Lexicon]]></category>

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		<description><![CDATA[Ginger beer, specialit&#224; inglese, &#232; spesso e impropriamente chiamata birra. Preparazione. Per due litri d&#8217;acqua bollente, cinquecento grammi di zucchero, trenta grammi di zenzero sminuzzato (ginger, zenzero), due limoni, dieci grammi di cremore di tartaro, una cucchiaiata abbondante di lievito di birra. Sbucciate i limoni, eliminate i semi e la parte bianca della buccia ed [...]]]></description>
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		<title>Galantina &#8211; Ginepro</title>
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		<pubDate>Sun, 17 Feb 2008 09:11:23 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lexicon - G]]></category>
		<category><![CDATA[Galantina]]></category>
		<category><![CDATA[Galletta]]></category>
		<category><![CDATA[Gallinella]]></category>
		<category><![CDATA[Gallo cedrone]]></category>
		<category><![CDATA[Garbanzos]]></category>
		<category><![CDATA[Garbure]]></category>
		<category><![CDATA[Garenna]]></category>
		<category><![CDATA[Garetto]]></category>
		<category><![CDATA[Garofano]]></category>
		<category><![CDATA[Garum]]></category>
		<category><![CDATA[Gaspacho]]></category>
		<category><![CDATA[Gaudes]]></category>
		<category><![CDATA[Gehirnwuerste]]></category>
		<category><![CDATA[Gendarme]]></category>
		<category><![CDATA[Gerstensuppe]]></category>
		<category><![CDATA[Ghiozzo]]></category>
		<category><![CDATA[Giardiniera]]></category>
		<category><![CDATA[Gibelotte]]></category>
		<category><![CDATA[Ginepro]]></category>

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Galantina, utile francesismo, probabilmente deriva dal gotico gal, freddo, o dal basso latino galatina, indica una preparazione di carni tenere disossate, preferibilmente di pollame o vitello, aromatizzate e ripiene, lessate e servite fredde con un contorno, oggi, facoltativo di gelatina.&#160; Anticamente si confezionava la galantina soprattutto con pesci e chiocciole.&#160; Prendete [...]]]></description>
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