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	<title>i-florence &#187; recipes</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>

		<guid isPermaLink="false">http://www.i-florence.com/?p=2167</guid>
		<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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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<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>

		<guid isPermaLink="false">http://www.i-florence.com/?p=2075</guid>
		<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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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Bruschetta recipes</title>
		<link>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/bruschetta-recipes/</link>
		<comments>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/bruschetta-recipes/#comments</comments>
		<pubDate>Mon, 15 Mar 2010 08:44:54 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking Recipes]]></category>
		<category><![CDATA[bread with tomato]]></category>
		<category><![CDATA[bruschetta]]></category>
		<category><![CDATA[cooking recipes]]></category>
		<category><![CDATA[french bread]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[tomatoes]]></category>
		<category><![CDATA[tuscan recipes]]></category>
		<category><![CDATA[tuscany cooking]]></category>

		<guid isPermaLink="false">http://www.i-florence.com/?p=1706</guid>
		<description><![CDATA[Method

1 Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.

2 Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.

3 While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<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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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Schiacciata &#8211; the florentine snack</title>
		<link>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/schiacciata-the-florentine-snack/</link>
		<comments>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/schiacciata-the-florentine-snack/#comments</comments>
		<pubDate>Mon, 22 Feb 2010 08:44:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking Recipes]]></category>
		<category><![CDATA[backery]]></category>
		<category><![CDATA[breakfast recipes]]></category>
		<category><![CDATA[cooking recipes tuscany]]></category>
		<category><![CDATA[florence]]></category>
		<category><![CDATA[florence cooking]]></category>
		<category><![CDATA[florence recipes]]></category>
		<category><![CDATA[florentine]]></category>
		<category><![CDATA[florentine snack]]></category>
		<category><![CDATA[pane]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[schiacciata]]></category>

		<guid isPermaLink="false">http://www.i-florence.com/?p=1704</guid>
		<description><![CDATA[INGREDIENTS

    * 250 ml of warm water - about 1 cup
    * 25 gr dry yeast - about 1 tsp
    * 450 gr flour - about 3 cups
    * 1 ½ tsp salt
    * 70 ml extra-virgin olive oil - about 1/4 cup, plus more for drizzling on top
    * sea salt to sprinkle on top
]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>&#8221; La Ribollita &#8221; &#8211; ribollita recipes</title>
		<link>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/la-ribollita-ribollita-recipes/</link>
		<comments>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/la-ribollita-ribollita-recipes/#comments</comments>
		<pubDate>Wed, 03 Feb 2010 10:10:12 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking Recipes]]></category>
		<category><![CDATA[lunch]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[repices]]></category>
		<category><![CDATA[ribollita]]></category>
		<category><![CDATA[tuscan cuisine]]></category>
		<category><![CDATA[tuscan soup]]></category>
		<category><![CDATA[tuscany food]]></category>

		<guid isPermaLink="false">http://www.i-florence.com/?p=1687</guid>
		<description><![CDATA[Ribollita is a famous Tuscan soup whose name literally means "reboiled". Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reheating (ie. reboiling) the leftover minestrone or vegetable soup from the previous day.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cenci or Chiacchere . Best Florence Carnival Recipe !</title>
		<link>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/cenci-or-chiacchere-recipes/</link>
		<comments>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/cenci-or-chiacchere-recipes/#comments</comments>
		<pubDate>Mon, 25 Jan 2010 12:46:15 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking Recipes]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[carnevale]]></category>
		<category><![CDATA[carnival]]></category>
		<category><![CDATA[cenci]]></category>
		<category><![CDATA[chiaccere]]></category>
		<category><![CDATA[dolci del carnevale]]></category>
		<category><![CDATA[florence]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://www.i-florence.com/?p=1647</guid>
		<description><![CDATA[Make a fairly stiff dough with these ingredients, kneading it thoroughly, and adding more flour if it comes out too soft. Flour it and let it rest, covered, for about an hour. Then roll it out into an eighth-of-an-inch-thick sheet, and use a serrated pastry wheel to cut it into strips as long as your palm and two fingers wide. Make a cut down the middle of each cencio (so as to obtain two strips joined at the ends), twist the side strips without breaking them, fry them in hot oil or lard, and dust them with confectioners sugar when they’re cool. This recipe is sufficient to make a platterful. Should the dough have formed a crust while it sat, knead it again before you roll it out.]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<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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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Christmas Time in Italy &#8211; Panettone &amp; Pandoro, as yummy as they look!</title>
		<link>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/christmas-time-in-italy-panettone-pandoro-as-yummy-as-they-look/</link>
		<comments>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/christmas-time-in-italy-panettone-pandoro-as-yummy-as-they-look/#comments</comments>
		<pubDate>Tue, 01 Dec 2009 08:10:15 +0000</pubDate>
		<dc:creator>Degustibus</dc:creator>
				<category><![CDATA[Cooking Recipes]]></category>
		<category><![CDATA[christmas]]></category>
		<category><![CDATA[christmas cake]]></category>
		<category><![CDATA[christmas recipes]]></category>
		<category><![CDATA[firenze]]></category>
		<category><![CDATA[Pandoro]]></category>
		<category><![CDATA[pandoro and nutella]]></category>
		<category><![CDATA[panettone]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[repices]]></category>
		<category><![CDATA[what is pandoro]]></category>
		<category><![CDATA[what is panettone]]></category>

		<guid isPermaLink="false">http://www.i-florence.com/?p=1292</guid>
		<description><![CDATA[Panettone and pandoro are both Christmas staple throughout Italy: delicious and yummy as they do look, those traditional Italian sweet yeast breads, most popular around Christmas and other special occasions.

Let's present these two Italian, Christmas stars! Panettone, the tall, cylindrical (usually taller than broad, with its hallmark domed shape), fruit-filled sweet bread has graced Christmas tables in Milan, pretty much as we find it today, since at least the Reinassance: there are many fascinating legends regarding its origins.

The most well know of the panettone,  describes a Milanese baker named Toni who had a beautiful daughter.

A young nobleman wanted to marry her so disguised himself as a baker, and baked this special sweet bread filled with raisins and candied fruit peels to win the father’s approval. The two young people married, and meanwhile the sweet bread made Toni’s bakery famous, and was named “pan de Toni” or, Toni’s bread.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Negroni ( the florentine cocktail )</title>
		<link>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/the-negroni-the-florentine-cocktail/</link>
		<comments>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/the-negroni-the-florentine-cocktail/#comments</comments>
		<pubDate>Mon, 05 Oct 2009 07:53:21 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking Recipes]]></category>
		<category><![CDATA[cocktail]]></category>
		<category><![CDATA[drink from florence]]></category>
		<category><![CDATA[drink in florence]]></category>
		<category><![CDATA[drink recipes]]></category>
		<category><![CDATA[firenze]]></category>
		<category><![CDATA[florentine]]></category>
		<category><![CDATA[history]]></category>
		<category><![CDATA[negroni]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[repices]]></category>

		<guid isPermaLink="false">http://www.i-florence.com/?p=1048</guid>
		<description><![CDATA[The Negroni cocktail is made of 1 part gin, 1 part sweet vermouth, and 1 part bitters, traditionally Campari. It is considered an apéritif, a pre-dinner cocktail intended to stimulate the appetite.]]></description>
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