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		<title>Translations:Pasticciotto/3/en - Cronologia</title>
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		<updated>2026-06-14T11:41:04Z</updated>
		<subtitle>Cronologia della pagina su questo sito</subtitle>
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		<id>http://wiki.culturasalento.it/index.php?title=Translations:Pasticciotto/3/en&amp;diff=1190&amp;oldid=prev</id>
		<title>Mrizzo: Creata pagina con &quot;Before placing the pastry in the oven, it should be brushed with egg white in order to obtain the peculiar golden colour. With the same recipe are prepared “torta pasticciot...&quot;</title>
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				<updated>2016-02-02T12:08:31Z</updated>
		
		<summary type="html">&lt;p&gt;Creata pagina con &amp;quot;Before placing the pastry in the oven, it should be brushed with egg white in order to obtain the peculiar golden colour. With the same recipe are prepared “torta pasticciot...&amp;quot;&lt;/p&gt;
&lt;p&gt;&lt;b&gt;Nuova pagina&lt;/b&gt;&lt;/p&gt;&lt;div&gt;Before placing the pastry in the oven, it should be brushed with egg white in order to obtain the peculiar golden colour. With the same recipe are prepared “torta pasticciotto” and “fruttone”, similar to pasticciotto but covered with chocolate and filled with pasta di mandorla and jam.&lt;/div&gt;</summary>
		<author><name>Mrizzo</name></author>	</entry>

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