{"id":1077,"date":"2021-05-18T16:53:45","date_gmt":"2021-05-18T13:53:45","guid":{"rendered":"https:\/\/escargothracien.com\/?page_id=1077"},"modified":"2021-05-21T12:43:42","modified_gmt":"2021-05-21T09:43:42","slug":"sintages","status":"publish","type":"page","link":"https:\/\/escargothracien.com\/it\/sintages\/","title":{"rendered":"Ricette"},"content":{"rendered":"
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Suggeriamo...<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ricette<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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01.<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Saganaki di lumaca<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Materiali<\/strong><\/p>

Una (1) confezione del nostro (200 gr) 'SAGANAKI DI LUMACA CON FUNGHI' non necessita di essere scongelata.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Implementazione<\/strong><\/p>

Togliamo il saganaki dalla confezione trasparente, lo mettiamo in un contenitore adatto al microonde e lo riscaldiamo per 4-6 minuti. Possiamo arricchirlo con spezie aggiuntive per renderlo pi\u00f9 piccante, oppure con un po' di formaggio grattugiato e "guarnirlo" con prezzemolo, aneto o qualsiasi altro ingrediente a piacere. Ed \u00e8 pronto da servire.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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02.<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Penne tricolore con lumache tritate, funghi e salsa <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Materiali<\/strong><\/p>

Una (1) confezione delle nostre 'PENNE TRICOLORE CON LUMACA TRITATA \u2013 FUNGHI E SALSA', non necessita di scongelamento <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Implementazione<\/strong><\/p>

Estraiamo il piatto dalla confezione trasparente, lo trasferiamo in un contenitore adatto al microonde e lo riscaldiamo per 4-6 minuti. Possiamo arricchirlo con spezie aggiuntive o un po' di formaggio grattugiato e guarnirlo con prezzemolo, aneto o qualsiasi altro ingrediente a piacere. Ed \u00e8 pronto da servire.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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03.<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Hamburger artigianale a base di filetto di lumaca tritato. <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Materiali<\/strong><\/p>

Una (1) confezione da 2 pezzi (100 gr) di "hamburger di filetto di lumaca fatti a mano"\u2018<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Implementazione<\/strong><\/p>

Togliete gli hamburger dalla confezione trasparente, lasciateli scongelare per circa 10 minuti e cuoceteli a fuoco basso per qualche minuto in una padella antiaderente, dopo averli unti con un filo d'olio o burro (vegetale o animale), girandoli regolarmente, oppure in forno a 180 gradi, sempre dopo averli unti con pochissimo olio o burro, per 25-30 minuti.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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04.<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Tortini ripieni di filetti di lumaca tritati<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Materiali<\/strong><\/p>

Una (1) confezione da cinque pezzi (150 gr) 'PITTAKIA CON RIPIENO DI FILETTI DI LUMACA'\u2018<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Implementazione<\/strong><\/p>

Togliete le pite dalla confezione trasparente, lasciatele scongelare per circa 10 minuti e, dopo averle spennellate con una piccolissima quantit\u00e0 di olio o burro (vegetale o animale), infornatele a 180 gradi per 25-30 minuti.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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05.<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Lumache bollite con olio, limone o aceto<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Materiali<\/strong><\/p>

\u2022 250 g di filetti surgelati di 'lumaca tracia'\u2018
\u2022 Olio d'oliva
\u2022 Limone o aceto
\u2022 Erbe aromatiche <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Implementazione<\/strong><\/p>

Scongelate le lumache per circa 60 minuti, sciacquatele e lasciatele scolare.
Mescolate l'olio con il limone o l'aceto fino a ottenere un composto omogeneo. Potete anche aggiungere delle erbe aromatiche a piacere.
Disponete le lumache su un piatto e versateci sopra l'olio d'oliva o l'olio al limone.
Le lumache con olio d'oliva, limone o aceto d'oliva sono un piatto meze che si abbina perfettamente a raki, ouzo o tsipouro.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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06.<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Lumache croccanti con paprika e origano <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Materiali<\/strong><\/p>

\u2022 500 gr. filetto di lumaca
\u2022 100 g di farina di grano tenero
\u2022 50 g di farina di semola
\u2022 1 cucchiaio di pepe macinato
\u2022 2 cucchiai di sale
\u2022 \u00bd cucchiaio di paprika
\u2022 1 cucchiaio di origano <\/p>

\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Implementazione<\/strong><\/p>

Togliamo le lumache dalla confezione e le laviamo leggermente per scongelarle, poi le adagiamo su carta assorbente per eliminare il liquido in eccesso. In un contenitore ermetico mettiamo le farine, il sale, il pepe, la paprika e l'origano, aggiungiamo qualche lumaca e agitiamo per ricoprirle con il composto. In una padella mettiamo olio a sufficienza per friggerle. Quando \u00e8 ben caldo, le friggiamo per 2-3 minuti, finch\u00e9 non diventano dorate. Le togliamo dalla padella con una schiumarola e le adagiamo su un piatto foderato con carta assorbente, lasciandole asciugare per 1-2 minuti. Si servono con limone e aneto o prezzemolo.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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06.<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Lumache con ripieno al bordeaux, per TE <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Materiali<\/strong><\/p>

\u2022 40 filetti di lumaca (una confezione da 250 g contiene 60-70 filetti)
\u2022 40 di voi
\u2022 250 g di burro
\u2022 1 cipolla
\u2022 2 spicchi d'aglio
\u2022 4 cucchiai di prezzemolo tritato
\u2022 Pepe, sale<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Implementazione<\/strong><\/p>

Togliete i filetti di lumaca dalla confezione e lavateli leggermente per scongelarli, quindi adagiateli su carta assorbente per eliminare il liquido in eccesso. In un frullatore, mettete la cipolla, l'aglio, il prezzemolo, il pepe e il sale e frullate bene. In una ciotola, versate il composto dal frullatore, aggiungete il burro ammorbidito e mescolate bene. Aprite la parte superiore delle lumache e inserite uno o due filetti al loro interno, aggiungendo un po' di ripieno. Ripetete l'operazione per le altre lumache. Disponetele su una teglia rivestita di carta da forno e cuocete in forno preriscaldato a 180 gradi per 15 minuti.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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06.<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Lumache con funghi <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Materiali<\/strong><\/p>

\u2022 Filetto di lumaca 250 gr.
\u2022 Olio 1 tazza
\u2022 2 cipolle tritate
\u2022 Funghi 200 g, affettati
\u2022 1\/2 chilo di pomodori maturi, grattugiati
\u2022 Aglio 2 spicchi
\u2022 1 tazza di prezzemolo tritato
\u2022 2 patate, tagliate a cubetti
\u2022 Sale
\u2022 Pepe macinato fresco
\u2022 Formaggio grattugiato (facoltativo)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Implementazione<\/strong><\/p>

1. Scongelare le lumache per circa 60 minuti e lasciarle scolare.
2. Versate l'olio nella pentola, scaldatelo e fate soffriggere le cipolle e i funghi. Aggiungete i pomodori grattugiati, l'aglio, met\u00e0 del prezzemolo e 2-3 bicchieri d'acqua. Lasciate bollire per 10 minuti.
3. Aggiungete le patate e infine i filetti di lumaca. Condite con sale e pepe e continuate la cottura fino a quando le lumache non saranno tenere. Spegnete il fuoco e cospargete con il prezzemolo rimasto e la mizithra (facoltativa).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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06.<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Frittata con filetto di lumaca, funghi e verdure <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Materiali<\/strong><\/p>

\u2022 100-150 grammi di filetto di lumaca
\u2022 1-2 cucchiai di olio d'oliva
\u2022 3-4 uova
\u2022 Funghi tagliati a cubetti (preferibilmente freschi) e verdure (pomodori, peperoni, cipolla o qualsiasi altra verdura a piacere e nelle quantit\u00e0 desiderate)
\u2022 Formaggio (feta o formaggio giallo che si scioglie, a cubetti o grattugiato)
\u2022 Sale, pepe <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Implementazione<\/strong><\/p>

1. Togliete i filetti di lumaca dalla confezione e lavateli delicatamente per scongelarli, quindi adagiateli su carta assorbente per eliminare il liquido in eccesso.
2. Sbattete le uova in una ciotola fino a renderle spumose e piene di bollicine.
3. Versare l'olio d'oliva nella padella e lasciarlo scaldare.
4. Versate i filetti di lumache, i funghi e le verdure nella padella e abbassate la fiamma, mescolando regolarmente per farli ammorbidire.
5. Aggiungete sale e pepe. Dopo 2-3 minuti, versate le uova nella padella e ruotatela per distribuire uniformemente il composto. Quando le uova iniziano a rapprendersi, bucherellatele con una forchetta nei punti in cui non si sono ancora rapprese. Con un cucchiaio di legno, arrotolate la frittata nella padella e lasciatela rotolare sul piatto.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ci scegli per ...<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Perch\u00e9 i nostri prodotti?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tLunga durata<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tSono cotti velocemente <\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tCibo salutare<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tDisponibile tutto l'anno<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tProdotti per il digiuno<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tSicuro per il consumo <\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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      • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tBasso contenuto di calorie<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tI migliori articoli nutrizionali<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tRicca fonte di vitamine<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

        \u03a0\u03c1\u03bf\u03c4\u03b5\u03af\u03bd\u03bf\u03c5\u03bc\u03b5… \u03a3\u03c5\u03bd\u03c4\u03b1\u03b3\u03ad\u03c2 01. \u03a3\u03b1\u03b3\u03b1\u03bd\u03ac\u03ba\u03b9 \u03a3\u03b1\u03bb\u03b9\u03b3\u03ba\u03b1\u03c1\u03b9\u03ce\u03bd \u03a5\u03bb\u03b9\u03ba\u03ac \u039c\u03af\u03b1 (1) \u03c3\u03c5\u03c3\u03ba\u03b5\u03c5\u03b1\u03c3\u03af\u03b1 \u03bc\u03b1\u03c2 (200 gr) \u2018\u03a3\u0391\u0393\u0391\u039d\u0391\u039a\u0399 \u03a3\u0391\u039b\u0399\u0393\u039a\u0391\u03a1\u0399\u03a9\u039d \u03bc\u03b5 \u039c\u0391\u039d\u0399\u03a4\u0391\u03a1\u0399\u2019, \u03b4\u03b5\u03bd \u03c7\u03c1\u03b5\u03b9\u03ac\u03b6\u03b5\u03c4\u03b1\u03b9 \u03be\u03b5\u03c0\u03ac\u03b3\u03c9\u03bc\u03b1. \u0395\u03ba\u03c4\u03ad\u03bb\u03b5\u03c3\u03b7 \u0391\u03c0\u03bf\u03c3\u03c5\u03c3\u03ba\u03b5\u03c5\u03ac\u03b6\u03bf\u03c5\u03bc\u03b5 \u03c4\u03bf \u03c3\u03b1\u03b3\u03b1\u03bd\u03ac\u03ba\u03b9 \u03b1\u03c0\u03cc \u03c4\u03b7\u03bd \u03b4\u03b9\u03ac\u03c6\u03b1\u03bd\u03b7 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