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	<title>i-florence &#187; student</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>BUCATINI ALL’AMATRICIANA</title>
		<link>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/bucatini-all%e2%80%99amatriciana/</link>
		<comments>http://www.i-florence.com/voices-of-the-village/the-cooking-recipes/bucatini-all%e2%80%99amatriciana/#comments</comments>
		<pubDate>Mon, 27 Jul 2009 08:06:25 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking Recipes]]></category>
		<category><![CDATA[all'amatriciana]]></category>
		<category><![CDATA[bucatini]]></category>
		<category><![CDATA[cooking recipes]]></category>
		<category><![CDATA[cooking school]]></category>
		<category><![CDATA[cooking school florence]]></category>
		<category><![CDATA[florence cooking school]]></category>
		<category><![CDATA[giglio cooking]]></category>
		<category><![CDATA[italian recipes]]></category>
		<category><![CDATA[student]]></category>
		<category><![CDATA[studentsville]]></category>
		<category><![CDATA[toscana]]></category>
		<category><![CDATA[tuscany]]></category>

		<guid isPermaLink="false">http://www.i-florence.com/?p=816</guid>
		<description><![CDATA[This  is perhaps one of the most genuine  “pasta asciutte” from Lazio.
This kind of sauce, with which only the “bucatini” can be dressed, takes the name from the town of Amatrice.
The bucatini is a long pasta, like holed spaghetti.]]></description>
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		<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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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Life Lessons in the Italian Supermarket</title>
		<link>http://www.i-florence.com/student-stories/life-lessons-in-the-italian-supermarket/</link>
		<comments>http://www.i-florence.com/student-stories/life-lessons-in-the-italian-supermarket/#comments</comments>
		<pubDate>Mon, 06 Jul 2009 08:56:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[STUDENT STORIES]]></category>
		<category><![CDATA[florence]]></category>
		<category><![CDATA[florence life]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[i-florence]]></category>
		<category><![CDATA[italian supermarket]]></category>
		<category><![CDATA[life in florence]]></category>
		<category><![CDATA[life lessons]]></category>
		<category><![CDATA[sant'ambrogio]]></category>
		<category><![CDATA[student]]></category>
		<category><![CDATA[students]]></category>
		<category><![CDATA[students life]]></category>
		<category><![CDATA[students stories]]></category>
		<category><![CDATA[studentsville]]></category>

		<guid isPermaLink="false">http://www.i-florence.com/?p=619</guid>
		<description><![CDATA[I was shopping in the Supermarket yesterday when something strange happened to me. 

Perhaps I should preface the story by saying that I come from California- a land of freedom where grocery store ethics are almost nil. That said, I was browsing the fruit section on a Thursday night shopping trip.

I was shopping for myself and thus - trying to pick the best and smallest grape bunch from an assortment of monstrous bunches that I knew would go bad before I got the chance to eat them all. Now speaking as a single person from the land of supermarket freedom - I would say that I was within my bounds and those of common decency. And perhaps I was. 

]]></description>
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		<item>
		<title>The Unesco sites under the Italian sun</title>
		<link>http://www.i-florence.com/artsculturemuseums/the-unesco-sites-under-the-italian-sun/</link>
		<comments>http://www.i-florence.com/artsculturemuseums/the-unesco-sites-under-the-italian-sun/#comments</comments>
		<pubDate>Thu, 14 May 2009 07:48:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[ARTS&CULTURE&MUSEUMS]]></category>
		<category><![CDATA[beautiful]]></category>
		<category><![CDATA[belpaese]]></category>
		<category><![CDATA[centre]]></category>
		<category><![CDATA[centro]]></category>
		<category><![CDATA[duomo square]]></category>
		<category><![CDATA[firenze]]></category>
		<category><![CDATA[florence]]></category>
		<category><![CDATA[historical]]></category>
		<category><![CDATA[i-florence]]></category>
		<category><![CDATA[italy]]></category>
		<category><![CDATA[piazza duomo]]></category>
		<category><![CDATA[pienza]]></category>
		<category><![CDATA[student]]></category>
		<category><![CDATA[studentsville]]></category>
		<category><![CDATA[unesco]]></category>

		<guid isPermaLink="false">http://www.i-florence.com/?p=295</guid>
		<description><![CDATA[I-florence.com suggests to all the Italian and International students that live in Florence to consider seriously this list before planning a trip up and down the 'Belpaese' (as Italy is also called in Italian) or along the wonderful Tuscan landscapes... ]]></description>
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		<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>
		</item>
		<item>
		<title>The Secret’s Out: Secret Bakeries in Florence</title>
		<link>http://www.i-florence.com/secret-florence/the-secret%e2%80%99s-out-secret-bakeries-in-florence/</link>
		<comments>http://www.i-florence.com/secret-florence/the-secret%e2%80%99s-out-secret-bakeries-in-florence/#comments</comments>
		<pubDate>Fri, 27 Mar 2009 08:47:41 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[SECRET FLORENCE]]></category>
		<category><![CDATA[STUDENT STORIES]]></category>
		<category><![CDATA[VOICES OF THE VILLAGE]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[firenze]]></category>
		<category><![CDATA[florence]]></category>
		<category><![CDATA[florence center]]></category>
		<category><![CDATA[florence nightlife]]></category>
		<category><![CDATA[student]]></category>
		<category><![CDATA[STUDENT LIFE]]></category>
		<category><![CDATA[studentsville]]></category>

		<guid isPermaLink="false">http://studentsville.wordpress.com/?p=21</guid>
		<description><![CDATA[It’s a little past 2 on a regular night in Florence. Along via de’ Benci and farther down past Piazza Santa Croce on via Verdi, people pour out on to the street as the bars and clubs begin to close.

While some congregate outside to smoke and chat or stumble to the next place for more dancing and drinks elsewhere, others go in search of something different: a secret bakery.

Just off via de’Benci, through the small Piazza Peruzzi, and down a couple of narrow, dimly lit streets, a cluster of people can usually be found outside the non-descript doors of via del Canto Rivolto 2. A sign taped to the glass doors reads, “Please be quiet”.
Nothing else.
Only the golden glow shining through the glass doors lets you know something’s going on inside. That and the intoxicatingly sweet smell that floats through the air and beckons you inside like a siren call.]]></description>
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