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	<title>Piccolo Archivio di Gastronomia e Scienze leccarde &#187; Lexicon &#8211; K</title>
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		<title>Kabaiaki &#8211; Kumis</title>
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		<pubDate>Mon, 17 Mar 2008 20:15:52 +0000</pubDate>
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				<category><![CDATA[Lexicon - K]]></category>
		<category><![CDATA[Kabaiaki]]></category>
		<category><![CDATA[Kaiserschmarrn]]></category>
		<category><![CDATA[Kaltschale]]></category>
		<category><![CDATA[Karkadè]]></category>
		<category><![CDATA[Kefte]]></category>
		<category><![CDATA[Kilkis]]></category>
		<category><![CDATA[Kipper]]></category>
		<category><![CDATA[Kirschensuppe]]></category>
		<category><![CDATA[Kissel]]></category>
		<category><![CDATA[Kleingebueck]]></category>
		<category><![CDATA[Knickenbein]]></category>
		<category><![CDATA[Kofte-Kebab]]></category>
		<category><![CDATA[Kraut mit der Laus]]></category>
		<category><![CDATA[Kulic]]></category>
		<category><![CDATA[Kumis]]></category>
		<category><![CDATA[Lexicon]]></category>

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Kabaiaki, &#232; il nome ed una preparazione della cucina giapponese di filetti d&#8217;anguilla, cotti alla graticola.
Kaiserschmarrn (Stracciata imperiale), dolce viennese. &#200; una cr&#232;pe densa, che si ritaglia, man mano della cottura nella padella, e si serve, abbondantemente zuccherata accompagnandola con una composta di frutta o marmellata di prugne. 
Kaltschale, tradotta, questa [...]]]></description>
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