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<title>Primi Piatti</title>

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<copyright>2010 </copyright>

<pubDate>Fri, 21 May 2010 03:12:00 +0200</pubDate>

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<title>Why we use Biga? Fri, 14 Aug 2009</title>

<author>noreply@primipiatti.ic3lovestheweb.com (Primi Piatti)</author>

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<pubDate>Fri, 14 Aug 2009 03:12:00 +0200</pubDate>

<description><![CDATA[Why we use BIGA 
 Primi Piatti use a traditional natural leavening method to prepare its Pizza bases.This is done by means of using a naturally cultured sourdough which is fermented over a 24 hour period – this is called a BIGA. The BIGA is then com...<br /><br /><a href="http://primipiatti.ic3lovestheweb.com/?idkey=536&redirect=facts">http://primipiatti.ic3lovestheweb.com/?idkey=536&redirect=facts</a>]]></description>

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