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	<title>CUCINONE &#187; Cucinone in English</title>
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	<description>Il piacere dei sapori</description>
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<title>CUCINONE</title>
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		<item>
		<title>Terra Madre Day</title>
		<link>http://en.cucinone.com/2009/07/terra-madre</link>
		<comments>http://en.cucinone.com/2009/07/terra-madre#comments</comments>
		<pubDate>Mon, 22 Jun 2009 15:32:32 +0000</pubDate>
		<dc:creator>cucinone</dc:creator>
				<category><![CDATA[Cucinone in English]]></category>
		<category><![CDATA[slowfood]]></category>

		<guid isPermaLink="false">http://cucinone.com/?p=1338</guid>
		<description><![CDATA[Slow Food will be introducing a worldwide Terra Madre Day, with the first edition to be held on December 10, 2009 &#8211; Slow Food International’s twentieth anniversary. This day will be celebrated by the Slow Food network, across the 150 countries in which it is active, to celebrate ‘eating local’ and the crucial work being [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Risi e bisi</title>
		<link>http://en.cucinone.com/2009/07/risi-e-bisi/</link>
		<comments>http://en.cucinone.com/2009/07/risi-e-bisi/#comments</comments>
		<pubDate>Mon, 08 Jun 2009 09:43:23 +0000</pubDate>
		<dc:creator>cucinone</dc:creator>
				<category><![CDATA[Cucinone in English]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[peas]]></category>
		<category><![CDATA[rice]]></category>

		<guid isPermaLink="false">http://cucinone.com/?p=251</guid>
		<description><![CDATA[                  Risi e bisi is a traditional recipe from Venice that is served to the Doge on April 25th: Saint Marcus day. It celebrates spring, and the arrival of the first peas from the island of Sant&#8217;Erasmo. Whether this is a soup or a risotto has been [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Slow Food Presidia</title>
		<link>http://en.cucinone.com/2009/07/slow-food-presidia/</link>
		<comments>http://en.cucinone.com/2009/07/slow-food-presidia/#comments</comments>
		<pubDate>Fri, 05 Jun 2009 08:42:03 +0000</pubDate>
		<dc:creator>cucinone</dc:creator>
				<category><![CDATA[Cucinone in English]]></category>
		<category><![CDATA[slowfood]]></category>

		<guid isPermaLink="false">http://cucinone.com/?p=1258</guid>
		<description><![CDATA[Slow Food Presidia are products that help preserve the biodiversity. Slow Food published a brochure about these products, You can have a look at it here.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Pasta con piselli &#8211; Pasta with peas</title>
		<link>http://en.cucinone.com/2009/07/pasta-con-piselli-pasta-with-peas/</link>
		<comments>http://en.cucinone.com/2009/07/pasta-con-piselli-pasta-with-peas/#comments</comments>
		<pubDate>Thu, 04 Jun 2009 16:55:48 +0000</pubDate>
		<dc:creator>cucinone</dc:creator>
				<category><![CDATA[Cucinone in English]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[peas]]></category>
		<category><![CDATA[primi]]></category>

		<guid isPermaLink="false">http://cucinone.com/?p=1240</guid>
		<description><![CDATA[Although this dish can be made throughout the year with frozen peas, it is always satisfying to use fresh seasonal produce. The dish is simplicity in itself, and takes almost no time to cook.  The peas can be cooked at the same time with the pasta. Ingredients 300 gram pasta, e.g. farfalle or penne 900 gram [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Polpettine di ricotta e spinaci &#8211; Ricotta and spinach balls</title>
		<link>http://en.cucinone.com/2009/07/polpettine-di-ricotta-e-spinaci-ricotta-and-spinach-balls/</link>
		<comments>http://en.cucinone.com/2009/07/polpettine-di-ricotta-e-spinaci-ricotta-and-spinach-balls/#comments</comments>
		<pubDate>Sun, 15 Mar 2009 12:40:14 +0000</pubDate>
		<dc:creator>cucinone</dc:creator>
				<category><![CDATA[Cucinone in English]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[antipasto]]></category>
		<category><![CDATA[polpette]]></category>
		<category><![CDATA[ricotta]]></category>
		<category><![CDATA[spinach]]></category>

		<guid isPermaLink="false">http://cucinone.com/?p=1158</guid>
		<description><![CDATA[The combination of ricotta and spinach is a classic one in the Italian kitchen.  The mixture is used to fill ravioli (ravioli di magro) and is sometimes cooked in water (ravioli nudi).  The dish is often served with a simple sauce of melted butter flavored with sage leaves, and topped with some grated Grana cheese. [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Italian wine</title>
		<link>http://en.cucinone.com/2009/07/the-wines-of-italy/</link>
		<comments>http://en.cucinone.com/2009/07/the-wines-of-italy/#comments</comments>
		<pubDate>Sat, 21 Feb 2009 09:48:20 +0000</pubDate>
		<dc:creator>cucinone</dc:creator>
				<category><![CDATA[Cucinone in English]]></category>
		<category><![CDATA[italian wine]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://cucinone.com/?p=1107</guid>
		<description><![CDATA[  We just added a document about Italian wine in the &#8220;Documentation&#8221; part of the blog.  This book is now available in a modern reader.  Click on the image below to see how it looks. The book is made available by the Italian Trade Commission, a very useful website. &#8211;]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Penne con radicchio, pancetta e aceto balsamico &#8211; Pasta with radicchio, pancetta and balsamic vinegar</title>
		<link>http://en.cucinone.com/2009/09/penne-con-radicchio-pancetta-e-aceto-balsamico-pasta-with-radicchio-pancetta-and-balsamic-vinegar/</link>
		<comments>http://en.cucinone.com/2009/09/penne-con-radicchio-pancetta-e-aceto-balsamico-pasta-with-radicchio-pancetta-and-balsamic-vinegar/#comments</comments>
		<pubDate>Sun, 04 Jan 2009 10:30:34 +0000</pubDate>
		<dc:creator>cucinone</dc:creator>
				<category><![CDATA[Cucinone in English]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[aceto balsamico]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[radicchio]]></category>

		<guid isPermaLink="false">http://cucinone.com/?p=1046</guid>
		<description><![CDATA[This is one of those wonderful quick pasta recipes, where the sauce is made while the pasta is cooking. You can use whatever radicchio is available, but try to get the radicchio rosso di Treviso if you can.  The radicchio rosso di Chiogia is also a good choice. The balsamic vinegar gives a sweet touch [...]]]></description>
		<wfw:commentRss>http://en.cucinone.com/2009/09/penne-con-radicchio-pancetta-e-aceto-balsamico-pasta-with-radicchio-pancetta-and-balsamic-vinegar/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Happy New Year</title>
		<link>http://cucinone.com/2009/01/happy-new-year/</link>
		<comments>http://cucinone.com/2009/01/happy-new-year/#comments</comments>
		<pubDate>Thu, 01 Jan 2009 17:25:33 +0000</pubDate>
		<dc:creator>cucinone</dc:creator>
				<category><![CDATA[Cucinone in English]]></category>

		<guid isPermaLink="false">http://cucinone.com/?p=1027</guid>
		<description><![CDATA[We want to offer all the readers of the Cucinone blog our most sincere wishes for a delicious New Year: may you and yours be healthy, safe, happy, and well fed throughout 2009.]]></description>
		<wfw:commentRss>http://cucinone.com/2009/01/happy-new-year/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>New Year&#8217;s Eve dinner</title>
		<link>http://cucinone.com/2008/12/new-years-eve-dinner/</link>
		<comments>http://cucinone.com/2008/12/new-years-eve-dinner/#comments</comments>
		<pubDate>Tue, 30 Dec 2008 13:58:30 +0000</pubDate>
		<dc:creator>cucinone</dc:creator>
				<category><![CDATA[Cucinone in English]]></category>
		<category><![CDATA[menu]]></category>

		<guid isPermaLink="false">http://cucinone.com/?p=1009</guid>
		<description><![CDATA[  The heat is up, as New Year&#8217;s Eve is coming closer. The menu has been finalized, with some last doubts about dessert. This is what will be served: Antipasto misto Insalata di farro, sedano e gamberetti Peperoni arrostiti con capperi Bresaola con rucola e scaglie di Parmigiano-Reggiano Zuppa di pesce Fagiono con lenticchie in [...]]]></description>
		<wfw:commentRss>http://cucinone.com/2008/12/new-years-eve-dinner/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Merry Christmas</title>
		<link>http://cucinone.com/2008/12/merry-christmas/</link>
		<comments>http://cucinone.com/2008/12/merry-christmas/#comments</comments>
		<pubDate>Wed, 24 Dec 2008 13:40:53 +0000</pubDate>
		<dc:creator>cucinone</dc:creator>
				<category><![CDATA[Cucinone in English]]></category>
		<category><![CDATA[Cucinone]]></category>

		<guid isPermaLink="false">http://cucinone.com/?p=908</guid>
		<description><![CDATA[Merry Christmas to everyone from the Cucinone team.  Enjoy the festive season by sharing honest simple food with your beloved ones. And yes, a microwave can be useful, just look at the video!]]></description>
		<wfw:commentRss>http://cucinone.com/2008/12/merry-christmas/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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