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	<title>i-florence &#187; cooking</title>
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	<description>the cool side of the Renaissance...everything about living and studying in Florence...</description>
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		<title>Taste Nr 5 &#8211; 10 &#8211; 13 march 2010 @ stazione leopolda</title>
		<link>http://www.i-florence.com/florence-live-events/special-event/taste-nr-5-10-13-march-2010-stazione-leopolda/</link>
		<comments>http://www.i-florence.com/florence-live-events/special-event/taste-nr-5-10-13-march-2010-stazione-leopolda/#comments</comments>
		<pubDate>Thu, 04 Mar 2010 09:39:17 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Special Event]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[firenze]]></category>
		<category><![CDATA[florence]]></category>
		<category><![CDATA[pitti]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[stazione leopolda]]></category>
		<category><![CDATA[taste]]></category>

		<guid isPermaLink="false">http://www.i-florence.com/?p=1792</guid>
		<description><![CDATA[From 13 to 15 March 2010, at the Stazione Leopolda in Florence, Pitti Immagine presents the fifth edition of Taste. In viaggio con le diversità del gusto, the fair dedicated to excellence in Italian food – featuring more than 190 specialist and niche companies – as well as the biological diversities of foods in the global age.

Taste is an amusing and absorbing experience for members of the gastronomic and catering trade as well as the general public who can discover the myriad ways in which we express and experiment with taste today:

Taste Tour _ the itinerary that gives visitors a chance to sample the products proposed by the companies exhibiting at Taste, where it is possible to learn more about the gastronomic treasures of our country: from cream of black truffle soup to Parmesan cheese chocolates, from Prunilli tomato “passata” to alfalfa honey, from handmade dry egg pasta drawn through bronze dies to medieval oven-baked Prosciutto, matured buffalo milk cheese, balsamic vinegar preserve and Taggiasche olive jam…
Taste Tools _ food &#038; kitchen design utensils, clothing and technical/professional equipment for the table and kitchen;
Taste Shop _ the shopping area where you can buy everything that you see and taste during the tour, a kind of department store of exclusive food products;
Taste Ring _ a series of talk shows and meetings with the protagonists of food culture, dedicated to the hottest and most curious food lifestyle themes, unexpected combinations between food and the various aspects of social, economic and cultural life;
Taste Press _ the area that presents a selection of magazines and publishing projects dedicated to food and wine.]]></description>
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		<item>
		<title>&#8221; Cantucci from Prato &#8220;</title>
		<link>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/cantucci-from-prato/</link>
		<comments>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/cantucci-from-prato/#comments</comments>
		<pubDate>Mon, 14 Dec 2009 14:09:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking Recipes]]></category>
		<category><![CDATA[brutti buoni]]></category>
		<category><![CDATA[cantucci]]></category>
		<category><![CDATA[carmignano]]></category>
		<category><![CDATA[chianti]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[cooking lessons]]></category>
		<category><![CDATA[florence]]></category>
		<category><![CDATA[good wine]]></category>
		<category><![CDATA[medicean hills]]></category>
		<category><![CDATA[prato]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[repices]]></category>
		<category><![CDATA[school]]></category>
		<category><![CDATA[toscana]]></category>
		<category><![CDATA[tuscany]]></category>
		<category><![CDATA[vin santo]]></category>

		<guid isPermaLink="false">http://www.i-florence.com/?p=1432</guid>
		<description><![CDATA[In Tuscany, cantucci di Prato—miniature, anise-flavored almond biscotti—are traditionally served at the end of a meal with a glass of Tuscan dessert wine, vin santo, for dipping. “But, being English, Trudie and Sting often eat them with tea,” Sponzo says. Il Palagio’s vin santo (which is Italian for “holy wine”) is made with Trebbiano and Malvasia grapes from the estate’s own organic vineyards, which are dried in rafters before their sweet juice is pressed and fermented.]]></description>
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		<item>
		<title>It&#8217;s Vino Novello time!</title>
		<link>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/its-vino-novello-time/</link>
		<comments>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/its-vino-novello-time/#comments</comments>
		<pubDate>Mon, 09 Nov 2009 13:42:06 +0000</pubDate>
		<dc:creator>Degustibus</dc:creator>
				<category><![CDATA[Cooking Recipes]]></category>
		<category><![CDATA[chianti]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[degustibus]]></category>
		<category><![CDATA[toscana]]></category>
		<category><![CDATA[tour]]></category>
		<category><![CDATA[vino]]></category>
		<category><![CDATA[vino novello]]></category>
		<category><![CDATA[wine]]></category>
		<category><![CDATA[wine tasting]]></category>

		<guid isPermaLink="false">http://www.i-florence.com/?p=1156</guid>
		<description><![CDATA[It&#8217;s new wine time, or Vino Novello, as we Italians call it. Vino Novello is the first of the crop; it goes on sale on November 6 and it&#8217;s going to be available through February, not later than Easter. Beaujolais Nouveau, French version of the New Wine, goes on sale the 3rd Tuesday of November [...]]]></description>
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		</item>
		<item>
		<title>Pasta with vegetable</title>
		<link>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/pasta-with-vegetable/</link>
		<comments>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/pasta-with-vegetable/#comments</comments>
		<pubDate>Fri, 17 Jul 2009 07:44:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking Recipes]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[cooking school]]></category>
		<category><![CDATA[cooking school florence]]></category>
		<category><![CDATA[florence]]></category>
		<category><![CDATA[florence cooking school]]></category>
		<category><![CDATA[gigliocooking]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pasta with eggplants]]></category>
		<category><![CDATA[penne]]></category>
		<category><![CDATA[smoked scamorza]]></category>
		<category><![CDATA[spaghetti]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[student]]></category>
		<category><![CDATA[vegetable]]></category>

		<guid isPermaLink="false">http://www.i-florence.com/?p=731</guid>
		<description><![CDATA[Often Italians are not regarded professional in the kitchen. The ability to open the refrigerator and “whip up” a good meal seems to belong to the reign of “pure improvisation”. My answer is: it depends on the result. If the “whipped up” meal is good and balanced this is more than random improvisation: it is deep knowledge of the ingredients, their behaviour in cooking and how they can be matched without destroying the pallet and the stomach.]]></description>
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		<title>Tiramisù</title>
		<link>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/tiramisu/</link>
		<comments>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/tiramisu/#comments</comments>
		<pubDate>Thu, 25 Jun 2009 16:57:18 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking Recipes]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[cooking school]]></category>
		<category><![CDATA[cooking school florence]]></category>
		<category><![CDATA[florence cooking school]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[how to prepare a tiramisu]]></category>
		<category><![CDATA[i-florence]]></category>
		<category><![CDATA[italian coffe]]></category>
		<category><![CDATA[italy cooking school]]></category>
		<category><![CDATA[pull me up]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://www.i-florence.com/?p=525</guid>
		<description><![CDATA[“Pull me up” is the translation of Tiramisù. For sure it refers to the strong caloric contribution, which is supposed to give an aphrodisiac help.

What is basic for this delicious dessert is the freshness – and safety – of the ingredients: Mascarpone, which is a cheese from Northern Italy with a high contents of fat and the eggs, which are usually raw.

Marcella Ansaldo suggests  a method for a “really safe” ......
]]></description>
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