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	<title>Ecco La Cucina</title>
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	<link>http://www.eccolacucina.com</link>
	<description>Culinary Tours in the Heart of Tuscany</description>
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		<title>Faella, Pasta of my childhood</title>
		<link>http://www.eccolacucina.com/2012/01/25/faella-pasta-of-my-childhood/</link>
		<comments>http://www.eccolacucina.com/2012/01/25/faella-pasta-of-my-childhood/#comments</comments>
		<pubDate>Wed, 25 Jan 2012 02:28:59 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[Campania]]></category>
		<category><![CDATA[Naples]]></category>
		<category><![CDATA[primi piatti]]></category>
		<category><![CDATA[faella]]></category>
		<category><![CDATA[gragnano]]></category>
		<category><![CDATA[pasta]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=1256</guid>
		<description><![CDATA[When I was young and we went to visit my paternal grandparents in Brooklyn, I would go with my Grandma to make her shopping rounds in the neighborhood.  She stopped at the bakery to get the Italian braided bread topped with sesame seeds and at the butcher to get the right cut of meat for [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Artisan Pasta from Gragnano</title>
		<link>http://www.eccolacucina.com/2012/01/12/artisan-pasta-from-gragnano/</link>
		<comments>http://www.eccolacucina.com/2012/01/12/artisan-pasta-from-gragnano/#comments</comments>
		<pubDate>Thu, 12 Jan 2012 15:21:51 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[Campania]]></category>
		<category><![CDATA[primi piatti]]></category>
		<category><![CDATA[gragnano]]></category>
		<category><![CDATA[naples]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pastasciutta]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=1227</guid>
		<description><![CDATA[When I teach people how to make fresh pasta, using eggs and soft flour, I often get the comment “fresh pasta is so wonderful, I’ll never eat that hard boxed pasta again!”  But fresh pasta is only one note in the symphony of Italian cuisine.  Pastasciutta, that dried, boxed, semolina-and-water pasta from southern Italy, plays [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Winter Radicchio &#8220;tardivo&#8221;</title>
		<link>http://www.eccolacucina.com/2011/12/29/winter-radicchio-tardivo/</link>
		<comments>http://www.eccolacucina.com/2011/12/29/winter-radicchio-tardivo/#comments</comments>
		<pubDate>Thu, 29 Dec 2011 21:50:16 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=1222</guid>
		<description><![CDATA[Winter greens such as kale and swiss chard are plentiful at this time of year, but another greens family that is common in Italy in the cold weather is cicoria, or chicory. The chicory family includes many different greens, including puntarelle from Rome, but the most welcome and famous are the radicchios from the Veneto. [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>New Blog Address</title>
		<link>http://www.eccolacucina.com/2011/12/23/new-blog-address/</link>
		<comments>http://www.eccolacucina.com/2011/12/23/new-blog-address/#comments</comments>
		<pubDate>Fri, 23 Dec 2011 03:50:27 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=1216</guid>
		<description><![CDATA[I have a new blog address:  go to &#8220;buzzing around Italy&#8221;.  I&#8217;m in the process of getting this new blog spot imbedded into my website, but until that happens go there to read what&#8217;s new! Thanks and have a great day!  Gina]]></description>
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		<title>Tortellini and a history lesson</title>
		<link>http://www.eccolacucina.com/2011/10/23/tortellini-and-a-history-lesson/</link>
		<comments>http://www.eccolacucina.com/2011/10/23/tortellini-and-a-history-lesson/#comments</comments>
		<pubDate>Sun, 23 Oct 2011 18:05:02 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[emilia romagna]]></category>
		<category><![CDATA[emilia-romagna]]></category>
		<category><![CDATA[tortellini]]></category>
		<category><![CDATA[tortellini in brodo]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=1181</guid>
		<description><![CDATA[I spent some time with my good friend, pig farmer and professional olive oil taster, Daniele Barufaldi, and, as Italians are wont to do, in the course of the day we started talking about food, our favorite dishes and how to make them.  Daniele is originally from Emilia Romagna, the region north of Tuscany, and [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Wild Fennel</title>
		<link>http://www.eccolacucina.com/2011/10/09/wild-fennel/</link>
		<comments>http://www.eccolacucina.com/2011/10/09/wild-fennel/#comments</comments>
		<pubDate>Sun, 09 Oct 2011 15:27:19 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[seasonal & summer fruit]]></category>
		<category><![CDATA[Tuscany]]></category>
		<category><![CDATA[fennel]]></category>
		<category><![CDATA[fennel pollen]]></category>
		<category><![CDATA[pork and fennel]]></category>
		<category><![CDATA[wild fennel]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=1084</guid>
		<description><![CDATA[Autumn is finally here and it gets cool as soon as the sun goes down, but the days are still bright blue and sunny.  This summer and fall we haven&#8217;t had rain at all and that means no excursions into the woods to hunt mushrooms. But there&#8217;s always something to harvest in Tuscany and right [...]]]></description>
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		<title>Culatello di Zibello</title>
		<link>http://www.eccolacucina.com/2011/10/04/culatello-di-zibello/</link>
		<comments>http://www.eccolacucina.com/2011/10/04/culatello-di-zibello/#comments</comments>
		<pubDate>Tue, 04 Oct 2011 18:17:07 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[antipasti]]></category>
		<category><![CDATA[emilia romagna]]></category>
		<category><![CDATA[culatello]]></category>
		<category><![CDATA[culatello di zibello]]></category>
		<category><![CDATA[cured pork products]]></category>
		<category><![CDATA[prosciutto di parma]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=1121</guid>
		<description><![CDATA[If you like prosciutto, you gotta try culatello.  Formally known as Culatello di Zibello, it is a luscious cured meat that’s literally the culo (that’s Italian slang for butt) of the pig.  Whereas when making prosciutto, the entire leg of the pig is salted and dried in cool air at a high altitude, in making [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fried Zucchini Flowers</title>
		<link>http://www.eccolacucina.com/2011/09/19/fried-zucchini-flowers/</link>
		<comments>http://www.eccolacucina.com/2011/09/19/fried-zucchini-flowers/#comments</comments>
		<pubDate>Mon, 19 Sep 2011 13:54:02 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[seasonal & summer fruit]]></category>
		<category><![CDATA[Tuscany]]></category>
		<category><![CDATA[fried zucchini flowers]]></category>
		<category><![CDATA[zucchini blossoms]]></category>
		<category><![CDATA[zucchini flowers]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=1125</guid>
		<description><![CDATA[The summer is winding down but the garden is still pumping out zucchini flowers.   My neighbor had a bumper crop after returning from vacation and she gave me a bunch this morning.  As the Tuscans say “Even a slipper is good fried,” so I fried them up and managed to take a picture just before [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Anchovies and Colatura &#8211; Italian Umami</title>
		<link>http://www.eccolacucina.com/2011/09/16/anchovies-and-colatura-italian-umami/</link>
		<comments>http://www.eccolacucina.com/2011/09/16/anchovies-and-colatura-italian-umami/#comments</comments>
		<pubDate>Fri, 16 Sep 2011 18:19:03 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[Campania]]></category>
		<category><![CDATA[Naples]]></category>
		<category><![CDATA[Tuscany]]></category>
		<category><![CDATA[acciugghe]]></category>
		<category><![CDATA[amalfi]]></category>
		<category><![CDATA[anchovies]]></category>
		<category><![CDATA[cetara]]></category>
		<category><![CDATA[colatura]]></category>
		<category><![CDATA[umami]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=1079</guid>
		<description><![CDATA[&#160; &#160; &#160; &#160; &#160; They eat a lot of anchovies in Italy, in fact, they love them.   Abundant, delicious and versatile, the anchovy is high in omegas and essential fatty acids and is easy to cook or to preserve in salt or oil.   The fresh anchovies, or alici, are eaten deep-fried and crunchy or [...]]]></description>
		<wfw:commentRss>http://www.eccolacucina.com/2011/09/16/anchovies-and-colatura-italian-umami/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Preserving Summer&#8217;s Bounty: jams, pickles and chutney</title>
		<link>http://www.eccolacucina.com/2011/09/07/preserving-summers-bounty-jams-pickles-chutney-and-limoncello/</link>
		<comments>http://www.eccolacucina.com/2011/09/07/preserving-summers-bounty-jams-pickles-chutney-and-limoncello/#comments</comments>
		<pubDate>Wed, 07 Sep 2011 17:04:20 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[seasonal & summer fruit]]></category>
		<category><![CDATA[chutney]]></category>
		<category><![CDATA[figs]]></category>
		<category><![CDATA[jam eggplant pickles]]></category>
		<category><![CDATA[preserves]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=1064</guid>
		<description><![CDATA[No one loves the abundance of summer more than I do, but I gotta say, sometimes it really kicks me around!  When those figs, plums, eggplants and tomatoes are ready to be cooked down, made into marmalade, preserved or pickled, there is no waiting around. &#160; I came back from my trek to Campania in [...]]]></description>
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