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		<loc>https://www.lacucinaitaliana.it/glossario/abbassare-o-stendere/</loc>
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		<loc>https://www.lacucinaitaliana.it/glossario/abbattitore/</loc>
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		<loc>https://www.lacucinaitaliana.it/glossario/abbrustolire/</loc>
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		<loc>https://www.lacucinaitaliana.it/glossario/acidulare/</loc>
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		<loc>https://www.lacucinaitaliana.it/glossario/affettatrice/</loc>
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		<loc>https://www.lacucinaitaliana.it/glossario/affogare/</loc>
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		<loc>https://www.lacucinaitaliana.it/glossario/anelli-tagliapasta/</loc>
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		<loc>https://www.lacucinaitaliana.it/glossario/appassire/</loc>
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		<loc>https://www.lacucinaitaliana.it/glossario/appiattire-o-battere/</loc>
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		<loc>https://www.lacucinaitaliana.it/glossario/apribottiglia/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/apriscatole/</loc>
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		<loc>https://www.lacucinaitaliana.it/glossario/arrostire/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/asse-rigata/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/bacchette-o-chop-steak/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/bagnomaria/</loc>
		<lastmod>2015-09-11T11:00:09+02:00</lastmod>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/barbecue/</loc>
		<lastmod>2015-09-11T11:10:56+02:00</lastmod>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/bardare/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/bastardella/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/batticarne/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/bilancia-digitale/</loc>
		<lastmod>2015-09-11T11:19:10+02:00</lastmod>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/bocchette/</loc>
		<lastmod>2015-09-11T11:21:07+02:00</lastmod>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/bollire/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/brasare/</loc>
		<lastmod>2015-09-11T11:22:36+02:00</lastmod>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/brocca-graduata/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/brunoise/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/burro-chiarificato/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/campana-sottovuoto/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/candire/</loc>
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		<loc>https://www.lacucinaitaliana.it/glossario/cappa/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/caramellometro/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/carpione/</loc>
		<lastmod>2015-09-11T11:27:46+02:00</lastmod>
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	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/carta-assorbente/</loc>
		<lastmod>2015-09-11T11:28:17+02:00</lastmod>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/carta-forno/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/cartoccio-cottura-al/</loc>
		<lastmod>2015-09-11T12:35:48+02:00</lastmod>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/casseruola/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/cestelli-di-bambu/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/chiarificare/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/chiffonade/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/concasse/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/coppapasta/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/cottura-in-bianco/</loc>
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	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/court-bouillon/</loc>
		<lastmod>2015-09-11T12:46:05+02:00</lastmod>
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	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/couscoussiera/</loc>
		<lastmod>2015-09-11T12:46:31+02:00</lastmod>
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	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/cutter/</loc>
		<lastmod>2015-09-11T12:46:58+02:00</lastmod>
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	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/dadolata/</loc>
		<lastmod>2015-09-11T12:47:31+02:00</lastmod>
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	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/decantare/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/deglassare/</loc>
		<lastmod>2015-09-11T12:48:26+02:00</lastmod>
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	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/disossare/</loc>
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	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/dissalare/</loc>
		<lastmod>2015-09-11T12:49:19+02:00</lastmod>
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	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/distillare/</loc>
		<lastmod>2015-09-11T12:50:01+02:00</lastmod>
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	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/dressage/</loc>
		<lastmod>2015-09-11T12:50:38+02:00</lastmod>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/esattore/</loc>
		<lastmod>2015-09-11T12:51:15+02:00</lastmod>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/etamina/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/farcia/</loc>
		<lastmod>2015-09-11T12:52:09+02:00</lastmod>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/fiammeggiare/</loc>
		<lastmod>2015-09-11T12:53:19+02:00</lastmod>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/fiasco-per-fagioli/</loc>
		<lastmod>2015-09-11T12:53:47+02:00</lastmod>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/flambare/</loc>
		<lastmod>2015-09-11T12:54:16+02:00</lastmod>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/forbici/</loc>
		<lastmod>2015-09-11T12:54:56+02:00</lastmod>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/fondi-di-cucina/</loc>
		<lastmod>2015-09-11T12:55:24+02:00</lastmod>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/fondo-di-cottura/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/fontana/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/forno/</loc>
		<lastmod>2015-09-11T13:16:29+02:00</lastmod>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/friggere/</loc>
		<lastmod>2015-09-11T13:24:55+02:00</lastmod>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/friggitrice/</loc>
		<lastmod>2015-09-11T13:25:29+02:00</lastmod>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/frigorifero/</loc>
		<lastmod>2015-09-11T13:26:04+02:00</lastmod>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/frullatore/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/frusta/</loc>
		<lastmod>2015-09-11T13:29:58+02:00</lastmod>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/fumetto/</loc>
		<lastmod>2015-09-11T13:30:50+02:00</lastmod>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/glassare/</loc>
		<lastmod>2015-10-05T13:20:33+02:00</lastmod>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/gratinare/</loc>
		<lastmod>2015-10-05T13:21:50+02:00</lastmod>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/grigliare/</loc>
		<lastmod>2015-10-05T13:22:23+02:00</lastmod>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/guarnizione/</loc>
		<lastmod>2015-10-05T13:23:04+02:00</lastmod>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/impanare/</loc>
		<lastmod>2015-10-05T13:23:41+02:00</lastmod>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/impastare/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/julienne/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/lardellare/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/legare/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/lievitare/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/liofilizzare/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/mantecare/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/marinare/</loc>
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	<url>
		<loc>https://www.lacucinaitaliana.it/glossario/mazzetto-aromatico/</loc>
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		<loc>https://www.lacucinaitaliana.it/glossario/microonde-cottura-al/</loc>
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