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	<title>CUCINONE &#187; Recipes</title>
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	<description>Il piacere dei sapori</description>
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<title>CUCINONE</title>
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		<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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		<item>
		<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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		<item>
		<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>
		<wfw:commentRss>http://en.cucinone.com/2009/07/polpettine-di-ricotta-e-spinaci-ricotta-and-spinach-balls/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<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>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Lenticchie in umido &#8211; Lentil stew</title>
		<link>http://en.cucinone.com/2009/10/lenticchie-in-umido-lentil-stew/</link>
		<comments>http://en.cucinone.com/2009/10/lenticchie-in-umido-lentil-stew/#comments</comments>
		<pubDate>Tue, 23 Dec 2008 14:04:30 +0000</pubDate>
		<dc:creator>cucinone</dc:creator>
				<category><![CDATA[Cucinone in English]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[lenticchie]]></category>
		<category><![CDATA[lentils]]></category>

		<guid isPermaLink="false">http://cucinone.com/?p=888</guid>
		<description><![CDATA[In many parts of Italy, lentils are served for the New Year&#8217;s eve dinner.  The idea behind this is that the lentils represent small coins (lots of them!) and eating them will bring financial fortune in the New Year.  I don&#8217;t know if this really works, but you can allways try, certainly in what looks [...]]]></description>
		<wfw:commentRss>http://en.cucinone.com/2009/10/lenticchie-in-umido-lentil-stew/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Verdure d&#8217;inverno al forno con salvia e aglio &#8211; Roasted root vegetables with sage and garlic</title>
		<link>http://en.cucinone.com/2009/10/verdure-dinverno-al-forno-con-salvia-e-aglio-roasted-root-vegetables-with-sage-and-garlic/</link>
		<comments>http://en.cucinone.com/2009/10/verdure-dinverno-al-forno-con-salvia-e-aglio-roasted-root-vegetables-with-sage-and-garlic/#comments</comments>
		<pubDate>Sat, 20 Dec 2008 15:34:50 +0000</pubDate>
		<dc:creator>cucinone</dc:creator>
				<category><![CDATA[Cucinone in English]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[contorni]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://cucinone.com/?p=808</guid>
		<description><![CDATA[Root vegetables are often regarded as old-fashioned and boring.  The secret of this dish lies in the combination of several vegetables, and the wonderful, mellow taste they get in the oven, perfumed with garlic and sage.  It is also an easy dish, that requires some preparation beforehand, but then sits in the oven roasting away, [...]]]></description>
		<wfw:commentRss>http://en.cucinone.com/2009/10/verdure-dinverno-al-forno-con-salvia-e-aglio-roasted-root-vegetables-with-sage-and-garlic/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gran farro garfagnino &#8211; Bean soup with emmer wheat</title>
		<link>http://en.cucinone.com/2009/07/gran-farro-garfagnino-bean-soup-with-emmer-wheat/</link>
		<comments>http://en.cucinone.com/2009/07/gran-farro-garfagnino-bean-soup-with-emmer-wheat/#comments</comments>
		<pubDate>Mon, 15 Dec 2008 19:48:11 +0000</pubDate>
		<dc:creator>cucinone</dc:creator>
				<category><![CDATA[Cucinone in English]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[farro]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[zuppa]]></category>

		<guid isPermaLink="false">http://cucinone.com/?p=755</guid>
		<description><![CDATA[This is an easy to prepare soup, excellent for the cold winter days.  The soup has its origins in the Garfagna region, close to Lucca in Toscana, Italy.  It is in this region that farro (emmer wheat) is still cultivated, and the only region where it has got an I.G.P. (Indicazione Geografica Protetta) label. This is a [...]]]></description>
		<wfw:commentRss>http://en.cucinone.com/2009/07/gran-farro-garfagnino-bean-soup-with-emmer-wheat/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Zuppa di lenticchie &#8211; Lentil soup</title>
		<link>http://en.cucinone.com/2009/09/zuppa-di-lenticchie-lentil-soup/</link>
		<comments>http://en.cucinone.com/2009/09/zuppa-di-lenticchie-lentil-soup/#comments</comments>
		<pubDate>Sun, 14 Dec 2008 11:24:40 +0000</pubDate>
		<dc:creator>cucinone</dc:creator>
				<category><![CDATA[Cucinone in English]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[lenticchie]]></category>
		<category><![CDATA[lentil soup]]></category>
		<category><![CDATA[lentils]]></category>

		<guid isPermaLink="false">http://cucinone.com/?p=760</guid>
		<description><![CDATA[Dried lentils should always be thoroughly rinsed and washed in several changes of cold water. Good quality lentils do not need to be soaked.  Read the instructions on the package to make sure.   Try to get lentils from Castelluccio di Norcia.  They taste fantastic, do not need to be soaked and are ready in half [...]]]></description>
		<wfw:commentRss>http://en.cucinone.com/2009/09/zuppa-di-lenticchie-lentil-soup/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Cavolo nero con le fette &#8211; Bruschetta with kale</title>
		<link>http://en.cucinone.com/2009/09/cavolo-nero-con-le-fette-bruschetta-with-kale/</link>
		<comments>http://en.cucinone.com/2009/09/cavolo-nero-con-le-fette-bruschetta-with-kale/#comments</comments>
		<pubDate>Fri, 12 Dec 2008 18:32:17 +0000</pubDate>
		<dc:creator>cucinone</dc:creator>
				<category><![CDATA[Cucinone in English]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[bruschetta]]></category>
		<category><![CDATA[cavolo nero]]></category>
		<category><![CDATA[kale]]></category>

		<guid isPermaLink="false">http://cucinone.com/?p=739</guid>
		<description><![CDATA[Cavolo Nero, or black leaf kale, is a leafy cabbage that doesn&#8217;t form heads, but rather resembles palm fronds, with deep greenish black leaves that can be up to a meter long, have pronounced ribs, and whose surfaces have a distinctive bubbly appearance. It is usually associated with Tuscany, where it appears in classic dishes such [...]]]></description>
		<wfw:commentRss>http://en.cucinone.com/2009/09/cavolo-nero-con-le-fette-bruschetta-with-kale/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Minestrone d&#8217;inverno &#8211; Winter minestrone</title>
		<link>http://en.cucinone.com/2009/11/minestrone-dinverno-winter-minestrone/</link>
		<comments>http://en.cucinone.com/2009/11/minestrone-dinverno-winter-minestrone/#comments</comments>
		<pubDate>Sat, 29 Nov 2008 09:27:16 +0000</pubDate>
		<dc:creator>cucinone</dc:creator>
				<category><![CDATA[Cucinone in English]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[minestrone]]></category>
		<category><![CDATA[ribollita]]></category>
		<category><![CDATA[soup]]></category>

		<guid isPermaLink="false">http://cucinone.com/?p=689</guid>
		<description><![CDATA[This is one of those Italian words that doesn&#8217;t need a translation: it has become standard vocabulary.  Translated it means &#8220;big soup&#8221;: minestra becomes minestrone, just like cucina becomes cucinone: big kitchen. So, why is this called a big soup then?  Quite simply because so much ingredients go into it that it is actually a [...]]]></description>
		<wfw:commentRss>http://en.cucinone.com/2009/11/minestrone-dinverno-winter-minestrone/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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