<?xml version="1.0" encoding="UTF-8"?> <rss version="2.0" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:wfw="http://wellformedweb.org/CommentAPI/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:sy="http://purl.org/rss/1.0/modules/syndication/" xmlns:slash="http://purl.org/rss/1.0/modules/slash/" ><channel><title>Studenti Deteriorati.. &#187; lard</title> <atom:link href="http://www.studentideteriorati.com/tag/lard/feed/" rel="self" type="application/rss+xml" /><link>http://www.studentideteriorati.com</link> <description>..dimostrazione pratica della sindrome di Peter Pan!</description> <lastBuildDate>Mon, 19 Mar 2012 08:08:15 +0000</lastBuildDate> <language>en</language> <sy:updatePeriod>hourly</sy:updatePeriod> <sy:updateFrequency>1</sy:updateFrequency> <generator>http://wordpress.org/?v=3.3.1</generator> <xhtml:meta xmlns:xhtml="http://www.w3.org/1999/xhtml" name="robots" content="noindex" /> <item><title>Mafaldine alla lardiata</title><link>http://www.studentideteriorati.com/mafaldine-alla-lardiata.html</link> <comments>http://www.studentideteriorati.com/mafaldine-alla-lardiata.html#comments</comments> <pubDate>Sun, 06 Apr 2008 12:45:52 +0000</pubDate> <dc:creator>Mari</dc:creator> <category><![CDATA[Ricette]]></category> <category><![CDATA[acqua]]></category> <category><![CDATA[aglio]]></category> <category><![CDATA[bacon]]></category> <category><![CDATA[barattolo]]></category> <category><![CDATA[blender]]></category> <category><![CDATA[boil]]></category> <category><![CDATA[boil water and golden]]></category> <category><![CDATA[bollire]]></category> <category><![CDATA[coltello]]></category> <category><![CDATA[cooking]]></category> <category><![CDATA[coppata]]></category> <category><![CDATA[cottura]]></category> <category><![CDATA[cucchiaio]]></category> <category><![CDATA[cucina]]></category> <category><![CDATA[diet]]></category> <category><![CDATA[dieta]]></category> <category><![CDATA[dorata]]></category> <category><![CDATA[ebollizione]]></category> <category><![CDATA[fat]]></category> <category><![CDATA[forchetta]]></category> <category><![CDATA[fork]]></category> <category><![CDATA[frullatore]]></category> <category><![CDATA[garlic]]></category> <category><![CDATA[grasso]]></category> <category><![CDATA[jar]]></category> <category><![CDATA[kitchen]]></category> <category><![CDATA[knife]]></category> <category><![CDATA[lard]]></category> <category><![CDATA[lardo]]></category> <category><![CDATA[lightly]]></category> <category><![CDATA[line]]></category> <category><![CDATA[linea]]></category> <category><![CDATA[mafalde]]></category> <category><![CDATA[mafaldine]]></category> <category><![CDATA[napoletano]]></category> <category><![CDATA[Napoli]]></category> <category><![CDATA[Neapolitan]]></category> <category><![CDATA[olio]]></category> <category><![CDATA[oliva]]></category> <category><![CDATA[olive oil]]></category> <category><![CDATA[padella]]></category> <category><![CDATA[pan]]></category> <category><![CDATA[pancetta]]></category> <category><![CDATA[pasta]]></category> <category><![CDATA[peeled]]></category> <category><![CDATA[pelati]]></category> <category><![CDATA[pentola]]></category> <category><![CDATA[pepe]]></category> <category><![CDATA[pepper]]></category> <category><![CDATA[pomodoro]]></category> <category><![CDATA[preparation]]></category> <category><![CDATA[preparazione]]></category> <category><![CDATA[recipe]]></category> <category><![CDATA[reginette]]></category> <category><![CDATA[ricetta]]></category> <category><![CDATA[sale]]></category> <category><![CDATA[salsa]]></category> <category><![CDATA[salt]]></category> <category><![CDATA[sauce]]></category> <category><![CDATA[soffriggere]]></category> <category><![CDATA[soffritto]]></category> <category><![CDATA[spoon]]></category> <category><![CDATA[sugo]]></category> <category><![CDATA[tomato]]></category><guid isPermaLink="false">http://www.studentideteriorati.com/?p=339</guid> <description><![CDATA[Tanto per rimanere sul leggero&#8230;..in barba a quei dietologi che sostengono che una persona in salute dovrebbe mangiare 30-40 gr. di pasta con un cucchiaio di olio AL GIORNO, vi presento una ricetta che fa molto &#8220;meridionale&#8221;. Una ricetta che, &#8230; <a href="http://www.studentideteriorati.com/mafaldine-alla-lardiata.html">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description> <wfw:commentRss>http://www.studentideteriorati.com/mafaldine-alla-lardiata.html/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item><title>Dalla Pasqua napoletana&#8230;&#8230;&#8230;.il Casatiello!</title><link>http://www.studentideteriorati.com/dalla-pasqua-napoletanail-casatiello.html</link> <comments>http://www.studentideteriorati.com/dalla-pasqua-napoletanail-casatiello.html#comments</comments> <pubDate>Tue, 18 Mar 2008 21:14:55 +0000</pubDate> <dc:creator>Mari</dc:creator> <category><![CDATA[Ricette]]></category> <category><![CDATA[bicchiere]]></category> <category><![CDATA[capretto]]></category> <category><![CDATA[casatiello]]></category> <category><![CDATA[cheese]]></category> <category><![CDATA[cucchiaio]]></category> <category><![CDATA[dough]]></category> <category><![CDATA[eggs]]></category> <category><![CDATA[emmental]]></category> <category><![CDATA[farina]]></category> <category><![CDATA[flour]]></category> <category><![CDATA[galbanino]]></category> <category><![CDATA[ham]]></category> <category><![CDATA[impasto]]></category> <category><![CDATA[lard]]></category> <category><![CDATA[lievito]]></category> <category><![CDATA[mortadella]]></category> <category><![CDATA[mould]]></category> <category><![CDATA[oven]]></category> <category><![CDATA[Pasqua]]></category> <category><![CDATA[pecorino]]></category> <category><![CDATA[pepe]]></category> <category><![CDATA[pepper]]></category> <category><![CDATA[piselli]]></category> <category><![CDATA[pizzichi]]></category> <category><![CDATA[prosciutto cotto]]></category> <category><![CDATA[provolone]]></category> <category><![CDATA[provolone del monaco]]></category> <category><![CDATA[recipe]]></category> <category><![CDATA[ricetta]]></category> <category><![CDATA[ricetta napoletana]]></category> <category><![CDATA[ricotta salata]]></category> <category><![CDATA[ruoto]]></category> <category><![CDATA[salame]]></category> <category><![CDATA[salami]]></category> <category><![CDATA[sale]]></category> <category><![CDATA[salt]]></category> <category><![CDATA[salumi]]></category> <category><![CDATA[stampo]]></category> <category><![CDATA[uova]]></category> <category><![CDATA[water]]></category> <category><![CDATA[yeast]]></category> <category><![CDATA[zuchhero]]></category><guid isPermaLink="false">http://www.studentideteriorati.com/dalla-pasqua-napoletanail-casatiello.html</guid> <description><![CDATA[Come a Natale, così a Pasqua ci sono piatti che sulle nostre tavole non mancano mai&#8230;&#8230;&#8230;&#8230;vuoi per tradizione regionale o per tradizione di famiglia. Beh, a Napoli non è Pasqua se non ci sono salame e ricotta salata, capretto con piselli, pastiera e il &#8230; <a href="http://www.studentideteriorati.com/dalla-pasqua-napoletanail-casatiello.html">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description> <wfw:commentRss>http://www.studentideteriorati.com/dalla-pasqua-napoletanail-casatiello.html/feed/</wfw:commentRss> <slash:comments>1</slash:comments> </item> <item><title>La boscaiola diventa una Pasta.</title><link>http://www.studentideteriorati.com/la-boscaiola-diventa-una-pasta.html</link> <comments>http://www.studentideteriorati.com/la-boscaiola-diventa-una-pasta.html#comments</comments> <pubDate>Wed, 12 Mar 2008 13:55:49 +0000</pubDate> <dc:creator>Alex®</dc:creator> <category><![CDATA[Ricette]]></category> <category><![CDATA[]]></category> <category><![CDATA[boleto]]></category> <category><![CDATA[boscaiola]]></category> <category><![CDATA[chef]]></category> <category><![CDATA[cooker]]></category> <category><![CDATA[cucina]]></category> <category><![CDATA[cuoco]]></category> <category><![CDATA[fat]]></category> <category><![CDATA[frying pan]]></category> <category><![CDATA[funghi]]></category> <category><![CDATA[galletti]]></category> <category><![CDATA[lard]]></category> <category><![CDATA[lattari]]></category> <category><![CDATA[mushroom]]></category> <category><![CDATA[oil]]></category> <category><![CDATA[olio d'oliva]]></category> <category><![CDATA[padella]]></category> <category><![CDATA[pasta]]></category> <category><![CDATA[pentola]]></category> <category><![CDATA[pepe nero]]></category> <category><![CDATA[pepper]]></category> <category><![CDATA[piatto]]></category> <category><![CDATA[pizza]]></category> <category><![CDATA[porcino]]></category> <category><![CDATA[prezzemolo]]></category> <category><![CDATA[primo]]></category> <category><![CDATA[sale]]></category> <category><![CDATA[salt]]></category><guid isPermaLink="false">http://www.studentideteriorati.com/la-boscaiola-diventa-una-pasta.html</guid> <description><![CDATA[Uno studente che non impari a cucinare e a mangiare di gusto non è uno studente che si possa definire &#8220;Deteriorato&#8221;! Fondamentalmente noi studenti impariamo a cucinare per necessità, ma molti di noi si appassionano e continuano per il solo &#8230; <a href="http://www.studentideteriorati.com/la-boscaiola-diventa-una-pasta.html">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description> <wfw:commentRss>http://www.studentideteriorati.com/la-boscaiola-diventa-una-pasta.html/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> </channel> </rss>
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