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		<title>Tonno in escabeche</title>
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					<description><![CDATA[Ingredienti: 400 gr di lombo di tonno fresco di Getaria 8 gr di sale 600 gr di olio all&#8217;aglio 200 gr di aceto di Jerez 100 [&#8230;]]]></description>
		
		
		
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		<title>Tonno confit sottovuoto con sottaceti</title>
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		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
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					<description><![CDATA[Ingredienti: 500 g di palamita di stagione 2 cetrioli sottaceti Un pezzo di scorza di limone in salamoia 20 g di sottaceti alla tedesca 10 g [&#8230;]]]></description>
		
		
		
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