http://www.salmonclub.com/default.asp?idsez=1&l=it description it-IT Sun, 5 Sep 2010 01:40:45 GMT Sun, 5 Sep 2010 01:40:45 GMT Asco Systems CMS webmaster@ascogroup.it (Webmaster) http://www.salmonclub.com/images/commons/logo_rss.gif http://www.salmonclub.com/default.asp?idsez=1&l=it 144 75 salmonclub.com versione rss http://www.salmonclub.com/default.asp?idsez=8&l=it#art=84 info@salmonclub.com (SALMON CLUB S.r.l.) ricette art84 Thu, 28 Jan 2010 11:51:56 GMT http://www.salmonclub.com/default.asp?idsez=6&l=it#art=82 info@salmonclub.com (SALMON CLUB S.r.l.) offerte art82 Mon, 25 Jan 2010 17:20:53 GMT http://www.salmonclub.com/default.asp?idsez=5&idart=80&l=it <p> <strong>LE GIRATONDE DI BRANZINO&nbsp;<em> <span style="text-decoration: underline;"> SENZA SPINE ANCHE PER I PIU' PICCOLI!</span> </em> </strong> </p> <p>confezione in astuccio 300g oppure in cartoni da Kg.2&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</p> info@salmonclub.com (SALMON CLUB S.r.l.) comunicazioni art80 Wed, 30 Sep 2009 15:29:51 GMT http://www.salmonclub.com/default.asp?idsez=8&l=it#art=79 info@salmonclub.com (SALMON CLUB S.r.l.) ricette art79 Wed, 30 Sep 2009 14:51:18 GMT http://www.salmonclub.com/default.asp?idsez=14&idart=78&l=it <p class="MsoNormal" style="margin: 0cm 0cm 0pt;"> <span style="font-size: 10pt; font-family: Verdana; mso-bidi-font-family: Arial;">2 branzini puliti e <span style="text-decoration: underline;">gi&agrave; squamati</span>,</span> <span style="font-size: 10pt; font-family: Verdana; mso-bidi-font-family: Arial;"> surgelati separati e&nbsp;privi</span> <span style="font-size: 10pt; font-family: Verdana; mso-bidi-font-family: Arial; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: IT; mso-fareast-language: IT; mso-bidi-language: AR-SA;"> di glassatura.<span style="mso-tab-count: 1;">&nbsp;&nbsp;&nbsp; </span> </span> </p> <p>&nbsp;</p> info@salmonclub.com (SALMON CLUB S.r.l.) linea al naturale art78 Thu, 25 Jun 2009 15:58:46 GMT http://www.salmonclub.com/default.asp?idsez=5&idart=77&l=it <p> <strong>2 BRANZINI EVISCERATI <em> <span style="text-decoration: underline;">GIA' PULITI E SQUAMATI</span> </em> </strong> </p> <p>confezione in astuccio 450g</p> info@salmonclub.com (SALMON CLUB S.r.l.) comunicazioni art77 Thu, 25 Jun 2009 09:57:48 GMT http://www.salmonclub.com/default.asp?idsez=8&l=it#art=75 info@salmonclub.com (SALMON CLUB S.r.l.) ricette art75 Thu, 30 Apr 2009 12:00:57 GMT http://www.salmonclub.com/default.asp?idsez=8&l=it#art=74 info@salmonclub.com (SALMON CLUB S.r.l.) ricette art74 Thu, 30 Apr 2009 11:45:59 GMT http://www.salmonclub.com/default.asp?idsez=8&l=it#art=73 info@salmonclub.com (SALMON CLUB S.r.l.) ricette art73 Thu, 30 Apr 2009 11:35:48 GMT http://www.salmonclub.com/default.asp?idsez=13&idart=67&l=it <p>Dicentrarchus labrax<br />Polpa macinata di branzino senza spine&nbsp;&nbsp;&nbsp;<br />Surgelata I.Q.F. -Glassatura 5%<br />Nella pezzatura<br />60g</p> info@salmonclub.com (SALMON CLUB S.r.l.) LINEA CATERING art67 Fri, 21 Nov 2008 09:45:06 GMT http://www.salmonclub.com/default.asp?idsez=14&idart=65&l=it <p>Polpa macinata di branzino surgelata; ogni astuccio contiene 5 pezzi&nbsp;separati&nbsp;e senza spine, con leggera glassatura di protezione.&nbsp;Anche per i pi&ugrave; piccoli!</p> info@salmonclub.com (SALMON CLUB S.r.l.) linea al naturale art65 Fri, 21 Nov 2008 09:34:38 GMT http://www.salmonclub.com/default.asp?idsez=5&idart=62&l=it <p> <strong>SPIEDINI di Filetto di BRANZINO <em> <span style="text-decoration: underline;">SENZA PELLE e SENZA SPINE</span> </em> </strong> </p> <p>confezione in astuccio 250g oppure in cartoni da Kg.2</p> info@salmonclub.com (SALMON CLUB S.r.l.) comunicazioni art62 Thu, 20 Nov 2008 11:36:54 GMT http://www.salmonclub.com/default.asp?idsez=8&l=it#art=60 info@salmonclub.com (SALMON CLUB S.r.l.) ricette art60 Thu, 13 Nov 2008 10:11:51 GMT http://www.salmonclub.com/default.asp?idsez=13&idart=59&l=it <p>Sparus Auratus<br />Surgelata I.Q.F. -Glassatura 5%<br />Nella pezzatura<br />225/300g</p> info@salmonclub.com (SALMON CLUB S.r.l.) LINEA CATERING art59 Wed, 12 Nov 2008 11:29:21 GMT http://www.salmonclub.com/default.asp?idsez=13&idart=58&l=it <p>Dicentrarchus labrax<br />Surgelato I.Q.F. -Glassatura 5%<br />Nella pezzatura<br />225/300g</p> info@salmonclub.com (SALMON CLUB S.r.l.) LINEA CATERING art58 Wed, 12 Nov 2008 11:27:30 GMT http://www.salmonclub.com/default.asp?idsez=13&idart=57&l=it <p>Sparus Auratus<br />Senza pelle<br />Surgelati I.Q.F. -Glassatura 5%<br />Nella pezzatura<br />70/90g</p> info@salmonclub.com (SALMON CLUB S.r.l.) LINEA CATERING art57 Wed, 12 Nov 2008 11:24:02 GMT http://www.salmonclub.com/default.asp?idsez=13&idart=56&l=it <p>Dicentrarchus labrax<br />Senza pelle<br />Surgelati I.Q.F. -Glassatura 5%<br />Nella pezzatura<br />70/90g</p> info@salmonclub.com (SALMON CLUB S.r.l.) LINEA CATERING art56 Wed, 12 Nov 2008 11:21:31 GMT http://www.salmonclub.com/default.asp?idsez=13&idart=55&l=it <p>Sparus Auratus <br />Gi&agrave; squamato<br />Surgelato I.Q.F. -Glassatura 5%<br />Nella pezzatura<br />80/120g<br /> <strong>Confezionati in busta chiusa da Kg.1</strong> </p> <p>&nbsp;</p> info@salmonclub.com (SALMON CLUB S.r.l.) LINEA CATERING art55 Wed, 12 Nov 2008 11:13:45 GMT http://www.salmonclub.com/default.asp?idsez=13&idart=54&l=it <p>Dicentrarchus labrax<br />Gi&agrave; squamato<br />Surgelato I.Q.F. -Glassatura 5%<br />Nella pezzatura<br />80/120g<br /> <strong>Confezionati in busta chiusa da Kg.1</strong> </p> info@salmonclub.com (SALMON CLUB S.r.l.) LINEA CATERING art54 Wed, 12 Nov 2008 11:10:16 GMT