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	<title>angiecafiero.it &#187; rattatuja ligure</title>
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		<title>Cianfotta sorrentina</title>
		<link>http://www.angiecafiero.it/cucina-campana/cianfotta-sorrentina/</link>
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		<pubDate>Sat, 24 Jul 2010 18:57:10 +0000</pubDate>
		<dc:creator>angie</dc:creator>
				<category><![CDATA[Cucina Campana]]></category>
		<category><![CDATA[Cucina della penisola sorrentina]]></category>
		<category><![CDATA[Cucina Napoletana]]></category>
		<category><![CDATA[ciambotta]]></category>
		<category><![CDATA[cianfotta sorrentina]]></category>
		<category><![CDATA[ratatouilles]]></category>
		<category><![CDATA[rattatuja ligure]]></category>

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		<description><![CDATA[Cianfotta o ciambotta, preparazioni a base di verdure che richiamano,  negli ingredienti la famosissima ratatouille frncese e la rattatuja ligure, costituite essenzialmente da peperoni, melenzane, zucchini, patate e pomodori, ma anche fagiolini freschi, fiori di zucca, sedano, vengono servite tiepide &#8230; <a href="http://www.angiecafiero.it/cucina-campana/cianfotta-sorrentina/">Continua a leggere <span class="meta-nav">&#8594;</span></a>]]></description>
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