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		<title>Cinghiale, cervo e cerbiatto: Tempi e temperature</title>
		<link>https://www.sous-vide.cooking/it/cinghiale-cervo-e-cerbiatto-tempi-e-temperature/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 23 Jun 2020 10:00:46 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[jabalí]]></category>
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					<description><![CDATA[Ci è pervenuta la seguente domanda.&#160; “Salve, Non trovo il tempo e la temperatura di cottura a bassa temperatura e sottovuoto per la preparazione di cinghiale, [&#8230;]]]></description>
		
		
		
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		<title>Civet di cinghiale</title>
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		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 31 Jan 2017 11:32:35 +0000</pubDate>
				<category><![CDATA[Carni]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Civet]]></category>
		<category><![CDATA[jabalí]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[sous vide]]></category>
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					<description><![CDATA[Il cinghiale è un animale che da sempre gustiamo sulla nostra tavola. Con il sottovuoto, gli aromi e i sapori degli ingredienti che impieghiamo si conservano [&#8230;]]]></description>
		
		
		
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