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	<title>i-florence &#187; VOICES OF THE VILLAGE</title>
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	<link>http://www.i-florence.com</link>
	<description>the cool side of the Renaissance...everything about living and studying in Florence...</description>
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		<title>The &#8220;Buontalenti&#8221; icecream</title>
		<link>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/the-buontalenti-icecream/</link>
		<comments>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/the-buontalenti-icecream/#comments</comments>
		<pubDate>Thu, 15 Jul 2010 07:54:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking Recipes]]></category>
		<category><![CDATA[florence]]></category>
		<category><![CDATA[icecream]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[the buontalenti]]></category>
		<category><![CDATA[tuscany]]></category>

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		<description><![CDATA[This gelato, named after Bernardo Buontalenti, a sixteenth-century Florentine who may have been one of the world's original ice-cream makers, is made with any number of flavorings. The "secret" ingredient is usually a liqueur (such as Di Saronno Amaretto). A delicious alternative would be a pinch of mixed spices such as cinnamon, nutmeg, and allspice]]></description>
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		<title>A day in the life of a wedding planner in Italy&#8230;</title>
		<link>http://www.i-florence.com/voices-of-the-village/a-day-in-the-life-of-a-wedding-planner-in-italy/</link>
		<comments>http://www.i-florence.com/voices-of-the-village/a-day-in-the-life-of-a-wedding-planner-in-italy/#comments</comments>
		<pubDate>Thu, 01 Jul 2010 10:00:09 +0000</pubDate>
		<dc:creator>Joelle Edwards</dc:creator>
				<category><![CDATA[An interview with...]]></category>
		<category><![CDATA[My international job]]></category>
		<category><![CDATA[VOICES OF THE VILLAGE]]></category>
		<category><![CDATA[joelle edwards]]></category>
		<category><![CDATA[weddin planner tuscany]]></category>
		<category><![CDATA[wedding events in villa italy...]]></category>
		<category><![CDATA[wedding planner florence]]></category>
		<category><![CDATA[wedding planner italy]]></category>

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		<description><![CDATA[ “Wow!...what an amazing job!...How on earth did you get into that?” is a regular response when I reply to the standard ice-breaker “What do you do?”  The gasps and wide eyes reflect the glamour and magic rightly associated with summer Italian weddings.  Admittedly, being a wedding planner in Italy is amazing in many respects; it being the most testing, varied, emotional, exciting, physically demanding, creative and rewarding job I have ever done.]]></description>
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		<title>Arista alla Fiorentina &#8211; Florentine Roast Pork</title>
		<link>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/arista-alla-fiorentina-florentine-roast-pork/</link>
		<comments>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/arista-alla-fiorentina-florentine-roast-pork/#comments</comments>
		<pubDate>Mon, 24 May 2010 09:23:44 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking Recipes]]></category>

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		<description><![CDATA[Arista derives from the Greek word aristos, meaning "best". According to tradition, some Greek clergymen which visited Florence in 1430 for a Ecumenical Council were served the Tuscan-style roast pork and found it "aristos" or very good. The dish has been called this ever since then. Arista is equally good served warm or cold.

Serves: 6]]></description>
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		<title>SEGWAY &amp; CRUISER BIKE in Florence</title>
		<link>http://www.i-florence.com/voices-of-the-village/my-international-job/segway-cruiser-bike-in-florence/</link>
		<comments>http://www.i-florence.com/voices-of-the-village/my-international-job/segway-cruiser-bike-in-florence/#comments</comments>
		<pubDate>Wed, 12 May 2010 08:38:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[My international job]]></category>

		<guid isPermaLink="false">http://www.i-florence.com/?p=2080</guid>
		<description><![CDATA[Florence is the capitol or culture and Art: is known for its history, its culture and its monuments! Italy Segway Tour offers the chance to discover Florence by bike and by Segway. The bikes used are not traditional bike, but the multispeed Cruiser model. Imagine to smoothly pedal between the streets of these beautiful city. ]]></description>
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		<title>Cecina (farinata) &#8211; recipes</title>
		<link>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/cecina-farinata-recipes/</link>
		<comments>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/cecina-farinata-recipes/#comments</comments>
		<pubDate>Tue, 11 May 2010 08:20:48 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking Recipes]]></category>
		<category><![CDATA[cecina]]></category>
		<category><![CDATA[cecina recipes]]></category>
		<category><![CDATA[farinata]]></category>
		<category><![CDATA[food in tuscany]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[repices]]></category>
		<category><![CDATA[snack in tuscany]]></category>
		<category><![CDATA[tuscan cook]]></category>
		<category><![CDATA[tuscan food]]></category>
		<category><![CDATA[tuscany]]></category>
		<category><![CDATA[tuscany cooking]]></category>

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		<description><![CDATA[If you've been to the Tuscan coast you might have tried out cecina, a delicious sort of flat bread that is a great appetizer or snack. Just like bread, it is best eaten right after it comes out of the oven. If you didn't have a chance to taste it or would like to try a really delicious treat, the cecina is made out of garbanzo bean flour (ceci  in Italian). It is easy to make and you'll get a taste of Tuscany direct from your oven.

This yummy treat requires very few ingredients - ceci flour, water and olive oil! I read somewhere that the cecina was "invented" by accident along the coast when a ship carrying garbanzo flour was caught in a storm. The flour was all wet but not wanting to throw it away, some oil was added and then it was cooked like bread and voila, cecina!

Make sure to bake it in a hot oven until it has a golden crust. Since baking times will vary depending on your oven, check on it often!]]></description>
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		<title>Florence tasting</title>
		<link>http://www.i-florence.com/voices-of-the-village/florence-tasting/</link>
		<comments>http://www.i-florence.com/voices-of-the-village/florence-tasting/#comments</comments>
		<pubDate>Fri, 07 May 2010 09:07:36 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[VOICES OF THE VILLAGE]]></category>

		<guid isPermaLink="false">http://www.i-florence.com/?p=2065</guid>
		<description><![CDATA[The Italian gastronomic tradition is a big part of our identity. Oil, wine, cheeses are some of the product that we produces, with love and passion since century.

Florence Tasting give you the chance to try some of the best product without spending time in train, cars or buses to reach the famous country side: you can choose to taste all of this products in the historical city center of Florence; you can do a wine tasting sitting in front of the gorgeous Palazzo Pitti, or taste a natural and organic chocolate with a glass of Barolo chinato in one of the oldest chocolate workshop of the city.]]></description>
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		<title>Singing in the rain</title>
		<link>http://www.i-florence.com/voices-of-the-village/singing-in-the-rain/</link>
		<comments>http://www.i-florence.com/voices-of-the-village/singing-in-the-rain/#comments</comments>
		<pubDate>Thu, 06 May 2010 08:21:28 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[VOICES OF THE VILLAGE]]></category>

		<guid isPermaLink="false">http://www.i-florence.com/?p=2060</guid>
		<description><![CDATA[a song in Tuscan dialect, which is dedicated to these days]]></description>
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		<title>Pasta with Beans</title>
		<link>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/pasta-with-beans/</link>
		<comments>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/pasta-with-beans/#comments</comments>
		<pubDate>Tue, 04 May 2010 08:26:39 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking Recipes]]></category>

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		<description><![CDATA[Put the dried cannellini beans in a saucepan with the sage, salt and two cloves of garlic. Cover with water and cook for two hours (one hours if using fresh beans) over a very low heat. Drain two thirds of the beans and mash or blend them. Fry the remaining cloves of garlic and the rosemary; add and lightly toss the raw pasta, stirring continuously. Add a pinch of chili pepper and the mashed beans. Peel and finely chop the tomatoes, add and cook for a couple of minutes then pour in half of the liquid from the beans you have left whole. Allow the pasta to cook, gradually adding the remaining liquid and add more salt if necessary. Lastly, add the whole beans. Remove the rosemary and garlic cloves and leave to stand for five minutes before serving. Remember that half a litre of water is required to cook 100g of dried beans]]></description>
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		<title>Interview with Joelle Edwards, a brand new expat in town&#8230;!</title>
		<link>http://www.i-florence.com/voices-of-the-village/an-interview-with/interview-with-joelle-edwards-a-brand-new-cool-fun-nice-expat-in-town/</link>
		<comments>http://www.i-florence.com/voices-of-the-village/an-interview-with/interview-with-joelle-edwards-a-brand-new-cool-fun-nice-expat-in-town/#comments</comments>
		<pubDate>Tue, 27 Apr 2010 17:07:16 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[An interview with...]]></category>
		<category><![CDATA[english girl florence]]></category>
		<category><![CDATA[english resident in florence]]></category>
		<category><![CDATA[expatriate florence]]></category>
		<category><![CDATA[expatriate italy]]></category>
		<category><![CDATA[foreign resident florence]]></category>
		<category><![CDATA[interview dotflorence]]></category>
		<category><![CDATA[interview foreign resident florence]]></category>
		<category><![CDATA[interview studentsville]]></category>
		<category><![CDATA[joelle edwards florence]]></category>
		<category><![CDATA[wedding planner florence]]></category>
		<category><![CDATA[wedding planner tuscany]]></category>

		<guid isPermaLink="false">http://www.i-florence.com/?p=2023</guid>
		<description><![CDATA[Joelle is a brand new expatriate in town (she just moved to Florence in October 2009) but she is already very well connected with the local life... Partly because of her job (Wedding planner) she has contacts with people all around Florence and Tuscany and partly because she is a very nice, sociable, intelligent and fun girl...]]></description>
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		<title>Panzanella or Panmolle recipes</title>
		<link>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/panzanella-or-panmolle-recipes/</link>
		<comments>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/panzanella-or-panmolle-recipes/#comments</comments>
		<pubDate>Tue, 06 Apr 2010 07:48:26 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking Recipes]]></category>

		<guid isPermaLink="false">http://www.i-florence.com/?p=1707</guid>
		<description><![CDATA[Panzanella or panmolle is an Italian dish originating in the regions of Tuscany, Umbria, Marche and Lazio. The dish is a bread salad popular in the summer months. It includes sliced bread and fresh tomatoes, flavored with basil, olive oil, and vinegar, often with salt and pepper. The bread used should be day- to week-old saltless Tuscan bread made in a wood oven.

Sometimes thought of as a "leftover salad," additional panzanella ingredients vary widely, and include lettuce, white wine, capers, anchovies, celery, carrots, red wine, red onion, cucumber, tuna, parsley, boiled eggs, mint, bell peppers, lemon juice, and garlic.]]></description>
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