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	<title>Food Blogger Mania &#187; Una Pinsa</title>
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		<title>Pinsa crudaiola</title>
		<link>https://foodbloggermania.it/ricetta/pinsa-crudaiola/</link>
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		<pubDate>Sun, 17 Jul 2016 17:55:22 +0000</pubDate>
		<dc:creator>cinziads89</dc:creator>
				<category><![CDATA[Abruzzo]]></category>
		<category><![CDATA[basilico]]></category>
		<category><![CDATA[perch]]></category>
		<category><![CDATA[pezzi]]></category>
		<category><![CDATA[pomodoro]]></category>
		<category><![CDATA[ricotta]]></category>
		<category><![CDATA[risultato]]></category>
		<category><![CDATA[Una Pinsa]]></category>

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		<description><![CDATA[Pinsa crudaiola Pinsa crudaiola Una Pinsa leggera (perché lievitata per più di 24 ore) e saporita grazie al pomodoro a pezzi, la ricotta fresca grattugiata e il basilico. Una ricetta che richiede tanta pazienza ma genera un risultato finale degno di nota]]></description>
			<content:encoded><![CDATA[<div><a target="_blank" rel="nofollow" href="http://blog.giallozafferano.it/unacucinadasingle/wp-content/uploads/2015/12/image128.jpg"><img class="wp-image-1218 size-full" src="http://blog.giallozafferano.it/unacucinadasingle/wp-content/uploads/2015/12/image128.jpg" alt="Pinsa crudaiola" width="600" height="300" /></a>
<p>Pinsa crudaiola</p>
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<h3>Pinsa crudaiola</h3>
<p>Una Pinsa leggera (perché lievitata per più di 24 ore) e saporita grazie al pomodoro a pezzi, la ricotta fresca grattugiata e il basilico. Una ricetta che richiede tanta pazienza ma genera un risultato finale degno di nota <img src=&#8221;https://s.w.org/images/core/emoji/72&#215;72/1f609.png&#8221; alt=&#8221;</p>
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