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	<title>i-florence &#187; repices</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>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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		</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>&#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>What is lampredotto???</title>
		<link>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/what-is-lampredotto/</link>
		<comments>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/what-is-lampredotto/#comments</comments>
		<pubDate>Mon, 12 Oct 2009 07:52:04 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking Recipes]]></category>
		<category><![CDATA[carne in florence]]></category>
		<category><![CDATA[cooking recipes]]></category>
		<category><![CDATA[firenze]]></category>
		<category><![CDATA[florence]]></category>
		<category><![CDATA[lampredottaio]]></category>
		<category><![CDATA[lampredotto]]></category>
		<category><![CDATA[repices]]></category>
		<category><![CDATA[trippa]]></category>
		<category><![CDATA[What is lampredotto???]]></category>

		<guid isPermaLink="false">http://www.i-florence.com/?p=1072</guid>
		<description><![CDATA[What is Lampredotto? It is the institutional Florentine food. You may now find it elsewhere in Tuscany, but it’s been in the Florentine tradition for centuries until few years ago when it became more widespread. It is a connoisseur food, although it belongs to the popular Tuscan food tradition. You can always find it between piazza del Mercato and piazza San Lorenzo in Florence during weekdays,]]></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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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The recipes of &#8221; Giglio Cooking School&#8221;: The Meat Sauce</title>
		<link>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/the-repices-of-gigliocooking/</link>
		<comments>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/the-repices-of-gigliocooking/#comments</comments>
		<pubDate>Mon, 04 May 2009 13:33:30 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking Recipes]]></category>
		<category><![CDATA[bolognese]]></category>
		<category><![CDATA[cooking school]]></category>
		<category><![CDATA[cooking school florence]]></category>
		<category><![CDATA[firenze]]></category>
		<category><![CDATA[florence center]]></category>
		<category><![CDATA[florence cooking school]]></category>
		<category><![CDATA[florence recipes]]></category>
		<category><![CDATA[florencia]]></category>
		<category><![CDATA[gigliocooking]]></category>
		<category><![CDATA[italian recipes]]></category>
		<category><![CDATA[italy cooking school]]></category>
		<category><![CDATA[meat sauce]]></category>
		<category><![CDATA[meet]]></category>
		<category><![CDATA[ragu]]></category>
		<category><![CDATA[repices]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[scuola di cucina]]></category>
		<category><![CDATA[student]]></category>
		<category><![CDATA[STUDENT LIFE]]></category>
		<category><![CDATA[studentsville]]></category>
		<category><![CDATA[the repices]]></category>

		<guid isPermaLink="false">http://studentsville.wordpress.com/?p=242</guid>
		<description><![CDATA[Many cooks say that for a good ragu’ different kinds of meat are required: beef, pork, lamb, veal. Purists  say that only beef meat is required. I don’t dislike to mix a crumbled good fresh and rather lean sausage with the ground beef.
Meat sauce – or ragù – is made with different meats all over Italy: in the south, especially Apulia, there is a predilection for lamb. In Napoli the meat is not ground: they rather use a whole piece of beef to stew for six or seven hours. What seems to be in common is the use of tomato. Not everybody knows that the tomato is a recent addition to Italian recipes, being original from America....


Marcella Ansaldo invite you to visit her web site: www.gigliocooking.com or to contact her at info@gigliocooking.com]]></description>
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		<slash:comments>1</slash:comments>
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