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		<title>&#8220;A mafaradda&#8221; siciliana dove, da secoli, si crea l&#8217;unione di granelli di semola per fare il cous cous</title>
		<link>https://custonaciweb.it/a-mafaradda-siciliana-dove-da-secoli-si-crea-lunione-di-granelli-di-semola-per-fare-il-cous-cous/</link>
					<comments>https://custonaciweb.it/a-mafaradda-siciliana-dove-da-secoli-si-crea-lunione-di-granelli-di-semola-per-fare-il-cous-cous/#respond</comments>
		
		<dc:creator><![CDATA[Angela]]></dc:creator>
		<pubDate>Thu, 16 Sep 2021 13:47:26 +0000</pubDate>
				<category><![CDATA[Tradizioni]]></category>
		<category><![CDATA[Cous Cous]]></category>
		<category><![CDATA[Mafaradda]]></category>
		<category><![CDATA[Semola]]></category>
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					<description><![CDATA[La mafaradda è un contenitore di terracotta verniciata, l&#8217;antico e tradizionale piatto largo e basso, a pareti svasate, utilizzato per la lavorazione del famosissimo Cous Cous. La semola a grana grossa viene ”ncocciata&#8221; in questo recipiente con un deciso movimento del polso, tenendo le dita della mano leggermente allargate e il palmo sollevato, girando sempre &#8230;]]></description>
		
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