<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Ecco La Cucina</title>
	<atom:link href="http://www.eccolacucina.com/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.eccolacucina.com</link>
	<description>Culinary Tours in the Heart of Tuscany</description>
	<lastBuildDate>Thu, 17 May 2012 11:22:53 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.1.1</generator>
		<item>
		<title>Duck eggs and pasta</title>
		<link>http://www.eccolacucina.com/2012/05/17/duck-eggs-and-pasta/</link>
		<comments>http://www.eccolacucina.com/2012/05/17/duck-eggs-and-pasta/#comments</comments>
		<pubDate>Thu, 17 May 2012 09:12:46 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[duck egg]]></category>
		<category><![CDATA[fresh pasta]]></category>
		<category><![CDATA[pasta]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=1527</guid>
		<description><![CDATA[While there are many different types of pasta in Italy, the most luscious is that made at home with soft “00” flour and fresh whole eggs.   The fat of the yolk gives the pasta added elasticity and richness.  Throughout Italy, the duck egg is the most prized for making pasta.  Hard to come by, duck [...]]]></description>
		<wfw:commentRss>http://www.eccolacucina.com/2012/05/17/duck-eggs-and-pasta/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Frying Spring Flowers</title>
		<link>http://www.eccolacucina.com/2012/05/12/frying-spring-flowers/</link>
		<comments>http://www.eccolacucina.com/2012/05/12/frying-spring-flowers/#comments</comments>
		<pubDate>Sat, 12 May 2012 09:10:08 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[Frittura]]></category>
		<category><![CDATA[seasonal & summer fruit]]></category>
		<category><![CDATA[acacia]]></category>
		<category><![CDATA[elder]]></category>
		<category><![CDATA[fried artichokes]]></category>
		<category><![CDATA[fried flowers]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=1500</guid>
		<description><![CDATA[There is one week in the spring, sometime in May, where I&#8217;m driven to distraction by all the acacia and elder flowers lining the roads and fields.  They look and smell heavenly, but I&#8217;m just praying to find the right opportunity to pick them and fry them before the end of the brief season. Acacia [...]]]></description>
		<wfw:commentRss>http://www.eccolacucina.com/2012/05/12/frying-spring-flowers/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Loris and his Poggio al Bosco (place in the woods)</title>
		<link>http://www.eccolacucina.com/2012/05/05/loris-and-his-poggio-al-bosco-place-in-the-woods/</link>
		<comments>http://www.eccolacucina.com/2012/05/05/loris-and-his-poggio-al-bosco-place-in-the-woods/#comments</comments>
		<pubDate>Sat, 05 May 2012 21:18:57 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[Tuscany]]></category>
		<category><![CDATA[Wine]]></category>
		<category><![CDATA[baron ricasoli]]></category>
		<category><![CDATA[chianti classico]]></category>
		<category><![CDATA[poggio al bosco]]></category>
		<category><![CDATA[vin santo]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=1476</guid>
		<description><![CDATA[I was up in northern Chianti Classico region, closer to Florence than I usually go, and being hungry I stopped for lunch at a little osteria on the side of the road.  The food was delicious and the quarto of red wine was exceptional, so I asked who made it and where I could get [...]]]></description>
		<wfw:commentRss>http://www.eccolacucina.com/2012/05/05/loris-and-his-poggio-al-bosco-place-in-the-woods/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>How to fry a slipper.</title>
		<link>http://www.eccolacucina.com/2012/04/28/how-to-fry-a-slipper/</link>
		<comments>http://www.eccolacucina.com/2012/04/28/how-to-fry-a-slipper/#comments</comments>
		<pubDate>Sat, 28 Apr 2012 11:40:36 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[Frittura]]></category>
		<category><![CDATA[Tuscany]]></category>
		<category><![CDATA[fried food]]></category>
		<category><![CDATA[frying]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=1450</guid>
		<description><![CDATA[In a previous post, I talked about how much Italians love frying and how averse to this cooking technique Americans seem to be. (Click here to see that post)  The reasons for this reluctance are many and completely understandable: the smell of cooked oil that lingers in the house;  the fear of getting burned by [...]]]></description>
		<wfw:commentRss>http://www.eccolacucina.com/2012/04/28/how-to-fry-a-slipper/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Even a slipper is good fried.</title>
		<link>http://www.eccolacucina.com/2012/04/23/even-a-slipper-is-good-fried/</link>
		<comments>http://www.eccolacucina.com/2012/04/23/even-a-slipper-is-good-fried/#comments</comments>
		<pubDate>Mon, 23 Apr 2012 13:12:56 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[Frittura]]></category>
		<category><![CDATA[fried artichokes]]></category>
		<category><![CDATA[fried zucchini flowers]]></category>
		<category><![CDATA[fry daddy]]></category>
		<category><![CDATA[frying]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=1440</guid>
		<description><![CDATA[“Anche una ciabbata fritta e’ buona.”  (Even a slipper is good fried) – Old Tuscan saying As many of you know, I spent this winter teaching at various cooking schools around the US, sharing traditional Tuscan dishes and talking about life in Italy.   Although my menus don’t typically contain a lot of fried food, when [...]]]></description>
		<wfw:commentRss>http://www.eccolacucina.com/2012/04/23/even-a-slipper-is-good-fried/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Leading the crusade on authenticity</title>
		<link>http://www.eccolacucina.com/2012/04/19/leading-the-crusade-on-authenticity/</link>
		<comments>http://www.eccolacucina.com/2012/04/19/leading-the-crusade-on-authenticity/#comments</comments>
		<pubDate>Thu, 19 Apr 2012 15:39:16 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[authentic]]></category>
		<category><![CDATA[authenticity]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=1419</guid>
		<description><![CDATA[I’m a champion for authenticity.  Food that means something, that has a history.  How Tuscan cuisine differs from Roman, Sicilian, Ligurian cuisines and how they differ from each other and what makes each authentic.  Where, why, what and how are all questions that have answers in seeking to determine and define authenticity. They tell me [...]]]></description>
		<wfw:commentRss>http://www.eccolacucina.com/2012/04/19/leading-the-crusade-on-authenticity/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Buzzing back to Italy!</title>
		<link>http://www.eccolacucina.com/2012/04/18/buzzing-back-to-italy/</link>
		<comments>http://www.eccolacucina.com/2012/04/18/buzzing-back-to-italy/#comments</comments>
		<pubDate>Tue, 17 Apr 2012 22:39:36 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=1420</guid>
		<description><![CDATA[I&#8217;m finally heading back to Italy this week, after a long, very productive and fun winter in the US.  I miss my house, I miss my friends but most of all I just miss looking at Italy.  The wheat fields are high and green now and it waves like the sea as the wind blows.  [...]]]></description>
		<wfw:commentRss>http://www.eccolacucina.com/2012/04/18/buzzing-back-to-italy/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Schiacciata di Pasqua Senese &#8211; Sienese Easter Bread</title>
		<link>http://www.eccolacucina.com/2012/04/06/schiacciata-di-pasqua-senese-sienese-easter-bread/</link>
		<comments>http://www.eccolacucina.com/2012/04/06/schiacciata-di-pasqua-senese-sienese-easter-bread/#comments</comments>
		<pubDate>Thu, 05 Apr 2012 22:43:54 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[schiacciata]]></category>
		<category><![CDATA[sienese easter bread]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=1400</guid>
		<description><![CDATA[In Italy, each religious holiday brings baked goods and sweets made only and specifically for that season.  This is especially true for Eastertime.  The many breads, cakes and cookies differ depending on the region of Italy, and the traditional sweets from my family are different from what I find in Tuscany.  At Easter in the [...]]]></description>
		<wfw:commentRss>http://www.eccolacucina.com/2012/04/06/schiacciata-di-pasqua-senese-sienese-easter-bread/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Lobster Rolls on a Jaunt to New York City</title>
		<link>http://www.eccolacucina.com/2012/04/05/lobster-rolls-on-a-jaunt-to-new-york-city/</link>
		<comments>http://www.eccolacucina.com/2012/04/05/lobster-rolls-on-a-jaunt-to-new-york-city/#comments</comments>
		<pubDate>Thu, 05 Apr 2012 15:27:50 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[lobster rolls]]></category>
		<category><![CDATA[lukes lobster]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=1390</guid>
		<description><![CDATA[When you think “New York City”, lobster rolls aren’t  usually the first things that come to mind.  Unless you’re me.  I’m crazy about lobster rolls and since I spend most of the year where they aren’t readily available, I tend to go a little overboard when they are. My sister, Mary, was the first in [...]]]></description>
		<wfw:commentRss>http://www.eccolacucina.com/2012/04/05/lobster-rolls-on-a-jaunt-to-new-york-city/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tuscan Vegetable Truths (or how a NY Journalist proved me wrong)</title>
		<link>http://www.eccolacucina.com/2012/03/27/1371/</link>
		<comments>http://www.eccolacucina.com/2012/03/27/1371/#comments</comments>
		<pubDate>Tue, 27 Mar 2012 21:33:27 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[seasonal & summer fruit]]></category>
		<category><![CDATA[acid/alkaline diet]]></category>
		<category><![CDATA[Tuscan diet]]></category>
		<category><![CDATA[Tuscan vegetables]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=1371</guid>
		<description><![CDATA[It was April 2008 and my friend Elizabeth Koenig, the head of PR for Castello Banfi in Tuscany, called me to ask if I would talk to a New York Times journalist, Mark Bittman, about vegetables in Tuscany.  She said she couldn’t think of a better person for him to talk to about the vegetables [...]]]></description>
		<wfw:commentRss>http://www.eccolacucina.com/2012/03/27/1371/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>

