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<url><loc>https://deliziandovi.it/2026/04/17/il-segreto-del-dolce-delle-monache-cedro-artigianale-mandorle-e-cannella-per-una-ricetta-conventuale-che-resiste-da-secoli/</loc><news:news><news:publication><news:name>Deliziandovi</news:name><news:language>it</news:language></news:publication><news:publication_date>2026-04-17T07:02:20+02:00</news:publication_date><news:title>Il segreto del dolce delle monache: cedro artigianale, mandorle e cannella per una ricetta conventuale che resiste da secoli</news:title></news:news></url>
<url><loc>https://deliziandovi.it/2026/04/17/sal-de-riso-lo-farebbe-cosi-fragole-fresche-crema-al-mascarpone-e-pistacchio-di-bronte-per-un-dolce-senza-forno-da-portare-al-picnic-del-1-maggio/</loc><news:news><news:publication><news:name>Deliziandovi</news:name><news:language>it</news:language></news:publication><news:publication_date>2026-04-17T06:32:02+02:00</news:publication_date><news:title>Sal De Riso lo farebbe così: fragole fresche, crema al mascarpone e pistacchio di Bronte per un dolce senza forno da portare al picnic del 1° maggio</news:title></news:news></url>
<url><loc>https://deliziandovi.it/2026/04/17/la-castella-cake-per-il-1-maggio-che-si-scioglie-in-bocca-soffice-umida-e-con-un-segreto-nella-ricetta-che-in-pochi-conoscono/</loc><news:news><news:publication><news:name>Deliziandovi</news:name><news:language>it</news:language></news:publication><news:publication_date>2026-04-17T06:02:11+02:00</news:publication_date><news:title>La castella cake per il 1° maggio che si scioglie in bocca: soffice, umida e con un segreto nella ricetta che in pochi conoscono</news:title></news:news></url>
<url><loc>https://deliziandovi.it/2026/04/17/gnocchi-di-patate-con-vellutata-di-piselli-e-pancetta-croccante-il-segreto-di-carlo-cracco-per-farli-leggeri-come-una-nuvola/</loc><news:news><news:publication><news:name>Deliziandovi</news:name><news:language>it</news:language></news:publication><news:publication_date>2026-04-17T05:32:03+02:00</news:publication_date><news:title>Gnocchi di patate con vellutata di piselli e pancetta croccante: il segreto di Carlo Cracco per farli leggeri come una nuvola</news:title></news:news></url>
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