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	<title>Piccolo Archivio di Gastronomia e Scienze leccarde &#187; Lexicon &#8211; O</title>
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		<title>Omelette &#8211; Ox-tail soup</title>
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		<pubDate>Wed, 22 Oct 2008 20:10:37 +0000</pubDate>
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		<description><![CDATA[Omelette (ingl. omeletoppure omelette, ted. Eierkuchen, spagn. tortilla. Omelettes ripiene, rispettivamen&#173;te alla marmellata ed alla fiamma, fr. farcies, confiture nonch&#233; flamb&#233;es, ingl. filled, sweet nonch&#233; rhum omelet, ted. Gef&#252;llte, Marmeladen, nonch&#233; geflammte Eierkuchen), parola francese, un tempo ripudiata  da molti puristi, che avrebbero voluto sosti&#173;tuirla con l&#8217;italianissima  frittata, chia&#173;mando cos&#236; la frittata tonda [...]]]></description>
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		<title>Oca &#8211; Ombrina</title>
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		<pubDate>Thu, 25 Sep 2008 20:23:07 +0000</pubDate>
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				<category><![CDATA[Lexicon - O]]></category>

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Oca (fr. oie, ingl. goose, ted. Gans), uccello palmipede, di cui esistono all&#8217;incirca  una dozzina di variet&#224;, diffuse in tutto il globo, tra le quali an&#173;che quelle  del tipo selvatico. Tracce di oche fossili si sono trovate nei giaci&#173;menti dell&#8217;epoca terziaria.&#160; Tre sono i grandi meriti dell&#8217;oca, d&#8217;aver  [...]]]></description>
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