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	<title>Piccolo Archivio di Gastronomia e Scienze leccarde &#187; Lexicon &#8211; H-I</title>
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		<title>Ippocastano &#8211; Istrice</title>
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		<pubDate>Wed, 12 Mar 2008 11:59:07 +0000</pubDate>
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				<category><![CDATA[Lexicon - H-I]]></category>
		<category><![CDATA[Ippocastano]]></category>
		<category><![CDATA[Ippocrasso]]></category>
		<category><![CDATA[Isicia]]></category>
		<category><![CDATA[Ispaniada]]></category>
		<category><![CDATA[Isperrada]]></category>
		<category><![CDATA[Issopo]]></category>
		<category><![CDATA[Istrice]]></category>
		<category><![CDATA[Lexicon]]></category>

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		<description><![CDATA[Ippocastano (Aesculus Hippocasiatnum, fr. hippocastaneo maron d&#8217;Indie, ingl. horse-chestnut, ted. Rosskastanie), della famiglia delle Ippocastane, albero d&#8217;alto fusto, cos&#236; chiamato dal greco hippos, cavallo, e kastana, castagna, perch&#233; si riteneva nel passato che i frutti potessero guarire la tosse dei cavalli. L&#8217;albero fu importato nell&#8217;Europa occidentale nei primi anni del Seicento, probabilmente dalla Grecia. I [...]]]></description>
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		<title>Haddock &#8211; Insicia</title>
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		<pubDate>Tue, 04 Mar 2008 22:16:43 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lexicon - H-I]]></category>
		<category><![CDATA[Frutta]]></category>
		<category><![CDATA[Haddock]]></category>
		<category><![CDATA[Hirnsuppe]]></category>
		<category><![CDATA[Hominy]]></category>
		<category><![CDATA[Hunyadi Janos]]></category>
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		<category><![CDATA[Imbianchire]]></category>
		<category><![CDATA[Impanados]]></category>
		<category><![CDATA[Indivia]]></category>
		<category><![CDATA[Insalata]]></category>
		<category><![CDATA[Insicia]]></category>
		<category><![CDATA[Lexicon]]></category>

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Haddock &#232; una specie di merluzzo, generalmente secco ed affumicato, molto apprezzato in Gran Bretagna. Accompagna la loro prima colazione &#8212; il breakfast &#8212; e spesso anche il t&#232;. Per affumicarlo, lo si vuota appena pescato, si unge di sale e lo si fa affumicare per ventiquattro ore. Alla graticola. Ungetelo [...]]]></description>
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