<?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>Sous Vide Cooking</title>
	<atom:link href="https://www.sous-vide.cooking/it/feed/" rel="self" type="application/rss+xml" />
	<link>https://www.sous-vide.cooking/it/</link>
	<description>All about Vacuum Cooking. Technique, Recipes, Equipment and more.</description>
	<lastBuildDate>Wed, 09 Sep 2026 08:38:37 +0000</lastBuildDate>
	<language>it-IT</language>
	<sy:updatePeriod>
	hourly	</sy:updatePeriod>
	<sy:updateFrequency>
	1	</sy:updateFrequency>
	<generator>https://wordpress.org/?v=5.9.16</generator>

<image>
	<url>https://www.sous-vide.cooking/wp-content/uploads/2020/02/favicon.ico</url>
	<title>Sous Vide Cooking</title>
	<link>https://www.sous-vide.cooking/it/</link>
	<width>32</width>
	<height>32</height>
</image> 
	<item>
		<title>Come preparare il torrezno de Soria iniziando con la cottura sous-vide?</title>
		<link>https://www.sous-vide.cooking/it/torrezno-soria-sous-vide/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 09 Sep 2026 08:40:00 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[sous-vide]]></category>
		<category><![CDATA[Torrezno]]></category>
		<category><![CDATA[Torrezno de Soria]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=25080</guid>

					<description><![CDATA[Nella sezione “Chiedi allo chef” abbiamo ricevuto la seguente domanda: “Voglio preparare il torrezno de Soria iniziando con la cottura sous-vide. Quali tempo e temperatura dovrei [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Confettura di mirtilli sottovuoto</title>
		<link>https://www.sous-vide.cooking/it/confettura-di-mirtilli-sottovuoto/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 02 Sep 2026 21:15:00 +0000</pubDate>
				<category><![CDATA[Fruta e altro]]></category>
		<category><![CDATA[Ricette]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=25142</guid>

					<description><![CDATA[Ingredienti 250 g di mirtilli 15 g di succo di limone 180 g di zucchero 6 g di scorza di limone grattugiata Preparazione 1. Lava i [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Si può congelare un alimento dopo averlo cotto sous-vide?</title>
		<link>https://www.sous-vide.cooking/it/congelare-alimento-dopo-cottura-sous-vide/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 23 Jul 2026 09:00:00 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[congelare]]></category>
		<category><![CDATA[Cottura sous-vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=25052</guid>

					<description><![CDATA[Nella sezione “Chiedi allo chef” abbiamo ricevuto la seguente domanda: “Ho cotto delle costine di maiale sous-vide e vorrei congelarle. Posso farlo dopo la cottura? Si [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>L’altitudine cambia i tempi di cottura sous-vide?</title>
		<link>https://www.sous-vide.cooking/it/altitudine-tempi-cottura-sous-vide/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 09 Jul 2026 09:40:00 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=25011</guid>

					<description><![CDATA[Un dubbio frequente tra chi cucina sous-vide in zone di alta quota è se i tempi e le temperature di cottura debbano essere modificati. Per esempio, [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Impara il sous-vide con Enrique Fleischmann e Sammic</title>
		<link>https://www.sous-vide.cooking/it/impara-il-sous-vide-con-enrique-fleischmann-e-sammic/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 15 Jul 2025 09:19:52 +0000</pubDate>
				<category><![CDATA[Events]]></category>
		<category><![CDATA[Tecnica]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24945</guid>

					<description><![CDATA[Vuoi migliorare la conservazione dei tuoi prodotti? Ti interessa cucinare con maggiore precisione, rendimento e sicurezza alimentare? Cerchi di sfruttare al massimo le potenzialità delle tue [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Riso nero con begihandi</title>
		<link>https://www.sous-vide.cooking/it/riso-nero-con-begihandi/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 14 Nov 2024 08:21:45 +0000</pubDate>
				<category><![CDATA[Frutti di mare]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Begihandi]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[riso]]></category>
		<category><![CDATA[Riso nero]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24913</guid>

					<description><![CDATA[Ingredienti: 450 g di begihandi (calamaro gigante) tagliato 220 g di cipolla 150 g di peperone verde 20 g di aglio sbucciato 14 g di nero [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Salmone impregnato alla barbabietola</title>
		<link>https://www.sous-vide.cooking/it/salmone-impregnato-alla-barbabietola/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 07 Nov 2024 10:45:52 +0000</pubDate>
				<category><![CDATA[Pesce]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Senza categoria]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[Salmon]]></category>
		<category><![CDATA[salmone]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24889</guid>

					<description><![CDATA[Ingredienti: 240 g di salmone pulito 180 g di barbabietola cotta 50 g di acqua 220 g di crème fraîche 3 g di sale 2 g [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Vitello tonnato</title>
		<link>https://www.sous-vide.cooking/it/vitello-tonnato/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 30 Oct 2024 08:20:29 +0000</pubDate>
				<category><![CDATA[Carni]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[vitello]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24862</guid>

					<description><![CDATA[Ingredienti: Per la salsa 300 g di tonno al naturale 45 g di acciughe sotto sale 200 g di maionese 100 g di panna 30 g [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Macedonia e granita di frutta infusa</title>
		<link>https://www.sous-vide.cooking/it/macedonia-e-granita-di-frutta-infusa/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 22 Aug 2024 08:06:49 +0000</pubDate>
				<category><![CDATA[Fruta e altro]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24743</guid>

					<description><![CDATA[Ingredienti Frutta di stagione: 300 gr di frutta di stagione tagliata Sciroppo neutro: 1 litro d&#8217;acqua 130 gr di zucchero 5 gr di gelatina senza sapore [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Costine di bue a bassa temperatura con patatine fritte</title>
		<link>https://www.sous-vide.cooking/it/costine-di-bue-a-bassa-temperatura-con-patatine-fritte/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 14 Aug 2024 08:09:26 +0000</pubDate>
				<category><![CDATA[Carni]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[bassa temperatura]]></category>
		<category><![CDATA[bue]]></category>
		<category><![CDATA[costine]]></category>
		<category><![CDATA[patatine fritte]]></category>
		<category><![CDATA[ricette]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24727</guid>

					<description><![CDATA[Ingredienti 800 g costine di bue 500 g patate farinose sbucciate 200 g demi-glace 50 g senape in grani macinata 30 g pepe nero macinato Per [&#8230;]]]></description>
		
		
		
			</item>
	</channel>
</rss>
