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	<title>costaripa rosa maria &#8211; Storie di Cibo</title>
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		<title>Costaripa: come la glacette valorizza il rosé</title>
		<link>https://www.storiedicibo.it/costaripa-come-la-glacette-valorizza-il-rose/</link>
		
		<dc:creator><![CDATA[Nadia Toppino]]></dc:creator>
		<pubDate>Tue, 06 Oct 2026 10:50:20 +0000</pubDate>
				<category><![CDATA[Cultura]]></category>
		<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[cantina]]></category>
		<category><![CDATA[Costaripa]]></category>
		<category><![CDATA[costaripa rosa maria]]></category>
		<category><![CDATA[glacette]]></category>
		<category><![CDATA[l'abito non fa il monaco]]></category>
		<category><![CDATA[Rosè]]></category>
		<category><![CDATA[vino]]></category>
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					<description><![CDATA[L’abito non fa il monaco, ma la glacette sì: quando il rito del servizio valorizza la sfumatura del vino Dall’estetica della mise en place alla precisione della temperatura: il design trasparente della glacette Costaripa rilegge il rapporto tra contenitore, sfumatura cromatica ed esperienza di degustazione. Si dice spesso che «l’abito non fa il monaco», a [&#8230;]]]></description>
		
		
		
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