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	<title>pane nero &#8211; Storie di Cibo</title>
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		<title>Colazione in Black: Blackery, la farina nera al cacao</title>
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		<dc:creator><![CDATA[Nadia Toppino]]></dc:creator>
		<pubDate>Wed, 23 Sep 2026 14:16:05 +0000</pubDate>
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		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[Storie]]></category>
		<category><![CDATA[blackery]]></category>
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		<category><![CDATA[colazione]]></category>
		<category><![CDATA[colazione in black]]></category>
		<category><![CDATA[farina black]]></category>
		<category><![CDATA[farina nera]]></category>
		<category><![CDATA[molino dalla giovanna]]></category>
		<category><![CDATA[pane nero]]></category>
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					<description><![CDATA[Blackery, la farina al cacao di Molino Dallagiovanna protagonista di eventi e colazioni. Con il tour &#8220;Colazione in Black&#8221; Molino Dallagiovanna porta nelle pasticcerie italiane Blackery, la miscela di grani e cacao presentata a Sigep 2026. Un croissant nero, con la sfogliatura netta e il profumo di cacao, ottenuto senza coloranti né carbone vegetale. È il [&#8230;]]]></description>
		
		
		
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