<?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/"
	xmlns:georss="http://www.georss.org/georss" >

<channel>
	<title>ItalianNotebook &#187; Food &amp; Wine</title>
	<atom:link href="http://www.italiannotebook.com/food-wine/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.italiannotebook.com</link>
	<description>The Free, Brief, Daily email from Italy read by (tens of) thousands worldwide!</description>
	<lastBuildDate>Tue, 15 May 2012 09:00:25 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.3.1</generator>
<xhtml:meta xmlns:xhtml="http://www.w3.org/1999/xhtml" name="robots" content="noindex" />
		<item>
		<title>Carciofi, Artichokes</title>
		<link>http://www.italiannotebook.com/food-wine/carciofi-artichokes/</link>
		<comments>http://www.italiannotebook.com/food-wine/carciofi-artichokes/#comments</comments>
		<pubDate>Wed, 02 May 2012 07:00:38 +0000</pubDate>
		<dc:creator>GB</dc:creator>
				<category><![CDATA[Food & Wine]]></category>

		<guid isPermaLink="false">http://www.italiannotebook.com/new/?p=1827</guid>
		<description><![CDATA[Yes, &#8217;tis the season for artichokes. The market abounds with them, everyone is eating them, and if you want to decorate the home with them you can even buy them in bouquet form. Quite different from the ones available outside of Italy, these can be eaten whole (stem, &#8220;choke&#8221; and all) without the need to&#8230; <a href="http://www.italiannotebook.com/food-wine/carciofi-artichokes/">(more)</a>]]></description>
		<wfw:commentRss>http://www.italiannotebook.com/food-wine/carciofi-artichokes/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Easter Eggs</title>
		<link>http://www.italiannotebook.com/events/easter-eggs/</link>
		<comments>http://www.italiannotebook.com/events/easter-eggs/#comments</comments>
		<pubDate>Thu, 05 Apr 2012 07:00:48 +0000</pubDate>
		<dc:creator>GB</dc:creator>
				<category><![CDATA[Events]]></category>
		<category><![CDATA[Food & Wine]]></category>

		<guid isPermaLink="false">http://www.italiannotebook.com/new/?p=1691</guid>
		<description><![CDATA[Despite a united front of your best efforts and New Year&#8217;s resolutions, at a certain point during the weeks leading up to Easter in Italy you simply throw in the towel and give up resisting. It is impossible to fight the rising tide . . of chocolate eggs. Most everyone (Persians, Muslims, Celts, Jews, Christians,&#8230; <a href="http://www.italiannotebook.com/events/easter-eggs/">(more)</a>]]></description>
		<wfw:commentRss>http://www.italiannotebook.com/events/easter-eggs/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Peperonata</title>
		<link>http://www.italiannotebook.com/food-wine/peperonata/</link>
		<comments>http://www.italiannotebook.com/food-wine/peperonata/#comments</comments>
		<pubDate>Fri, 16 Mar 2012 10:16:30 +0000</pubDate>
		<dc:creator>Anne Robichaud</dc:creator>
				<category><![CDATA[Food & Wine]]></category>

		<guid isPermaLink="false">http://www.italiannotebook.com/?p=12264</guid>
		<description><![CDATA[Bell peppers are no longer in the garden but in our freezer. We were recently snowed in and no salad in our fridge so I defrosted some peppers to make peperonata for dinner. As we ate, I asked my husband Pino what his mother usually served her four children along with the peperonata she made.&#8230; <a href="http://www.italiannotebook.com/food-wine/peperonata/">(more)</a>]]></description>
		<wfw:commentRss>http://www.italiannotebook.com/food-wine/peperonata/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Pesto Origins with Giancarlo Marabotti</title>
		<link>http://www.italiannotebook.com/food-wine/pesto-origins-giancarlo-marabotti/</link>
		<comments>http://www.italiannotebook.com/food-wine/pesto-origins-giancarlo-marabotti/#comments</comments>
		<pubDate>Mon, 12 Mar 2012 11:50:49 +0000</pubDate>
		<dc:creator>Anna Merulla</dc:creator>
				<category><![CDATA[Food & Wine]]></category>

		<guid isPermaLink="false">http://www.italiannotebook.com/?p=12185</guid>
		<description><![CDATA[Meeting Giancarlo has been a pleasant surprise for me. The first time we met was during a dinner with friends in Genoa. His passion, knowledge and interest with food, traditions and culture immediately captured me. Giancarlo is a great chef who has participated to the &#8220;World Pesto Championship&#8221; and is part of the &#8220;Slow food&#8230; <a href="http://www.italiannotebook.com/food-wine/pesto-origins-giancarlo-marabotti/">(more)</a>]]></description>
		<wfw:commentRss>http://www.italiannotebook.com/food-wine/pesto-origins-giancarlo-marabotti/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Arance Rosse</title>
		<link>http://www.italiannotebook.com/food-wine/arance-rosse/</link>
		<comments>http://www.italiannotebook.com/food-wine/arance-rosse/#comments</comments>
		<pubDate>Wed, 07 Mar 2012 09:37:50 +0000</pubDate>
		<dc:creator>Anita Iaconangelo</dc:creator>
				<category><![CDATA[Food & Wine]]></category>

		<guid isPermaLink="false">http://www.italiannotebook.com/?p=12154</guid>
		<description><![CDATA[Nothing can chase away the winter blues better than a dose of Sicily’s arance rosse, the &#8220;red oranges&#8221; commonly known as blood oranges. And in case you are thinking this means dark red blood oranges, you are only partially right, as Sicily produces 3 varieties of arance rosse that are protected under the IGP certification (Indicazione Geografica Protetta)&#8230; <a href="http://www.italiannotebook.com/food-wine/arance-rosse/">(more)</a>]]></description>
		<wfw:commentRss>http://www.italiannotebook.com/food-wine/arance-rosse/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Brustengolo, Rural Flavors, Rural Memories</title>
		<link>http://www.italiannotebook.com/food-wine/brustengolo/</link>
		<comments>http://www.italiannotebook.com/food-wine/brustengolo/#comments</comments>
		<pubDate>Mon, 05 Mar 2012 14:00:38 +0000</pubDate>
		<dc:creator>Anne Robichaud</dc:creator>
				<category><![CDATA[Food & Wine]]></category>

		<guid isPermaLink="false">http://www.italiannotebook.com/?p=12128</guid>
		<description><![CDATA[Deep snow now covers our fields where corn stood tall in past summers. After the picking the corn in late summer, the dried cornstalks remaining resembled bent-over old men standing forlornly in the fields. When we farmed in the 1970&#8242;s, some of the corn was pulverized for chicken feed or for the corn mash to&#8230; <a href="http://www.italiannotebook.com/food-wine/brustengolo/">(more)</a>]]></description>
		<wfw:commentRss>http://www.italiannotebook.com/food-wine/brustengolo/feed/</wfw:commentRss>
		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Carnevale: Strufoli and Other Pleasures</title>
		<link>http://www.italiannotebook.com/food-wine/carnevale-strufoli-pleasures/</link>
		<comments>http://www.italiannotebook.com/food-wine/carnevale-strufoli-pleasures/#comments</comments>
		<pubDate>Mon, 27 Feb 2012 12:49:42 +0000</pubDate>
		<dc:creator>Anne Robichaud</dc:creator>
				<category><![CDATA[Food & Wine]]></category>
		<category><![CDATA[Local Interest]]></category>

		<guid isPermaLink="false">http://www.italiannotebook.com/?p=12069</guid>
		<description><![CDATA[Carnevale festivities tie to celebrations of over two thousand years ago, the Roman Saturnali latini, days of a permitted transgression of usual rules and regulations &#8211; a moment of illicit abandon when citizens could take on completely different social roles and dress (i.e., the costumes of later Carnevale celebrations). During the Christian era, the Roman&#8230; <a href="http://www.italiannotebook.com/food-wine/carnevale-strufoli-pleasures/">(more)</a>]]></description>
		<wfw:commentRss>http://www.italiannotebook.com/food-wine/carnevale-strufoli-pleasures/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Immoveable Feast</title>
		<link>http://www.italiannotebook.com/events/immoveable-feast/</link>
		<comments>http://www.italiannotebook.com/events/immoveable-feast/#comments</comments>
		<pubDate>Wed, 22 Feb 2012 09:14:16 +0000</pubDate>
		<dc:creator>Patricia Glee Smith</dc:creator>
				<category><![CDATA[Events]]></category>
		<category><![CDATA[Food & Wine]]></category>

		<guid isPermaLink="false">http://www.italiannotebook.com/?p=11919</guid>
		<description><![CDATA[San Giuseppe was a friar born in the town of Leonessa in the early 1600s, and a member of the Cappucini order. He dedicated his life to feeding the needy and curing the sick. The house that served as infirmary during his time in Otricoli is still standing and displays a marble plaque dedicated his&#8230; <a href="http://www.italiannotebook.com/events/immoveable-feast/">(more)</a>]]></description>
		<wfw:commentRss>http://www.italiannotebook.com/events/immoveable-feast/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
	<georss:point>42.4230385 12.4766979</georss:point>	</item>
		<item>
		<title>Messing with Pasta Perfection</title>
		<link>http://www.italiannotebook.com/food-wine/amatriciana-perfect/</link>
		<comments>http://www.italiannotebook.com/food-wine/amatriciana-perfect/#comments</comments>
		<pubDate>Fri, 17 Feb 2012 07:00:56 +0000</pubDate>
		<dc:creator>GB</dc:creator>
				<category><![CDATA[Food & Wine]]></category>

		<guid isPermaLink="false">http://www.italiannotebook.com/new/?p=1815</guid>
		<description><![CDATA[Class-A Amatriciana, the favorite Roman tomato and pork pasta, is rare. (Exhaustive research since the early &#8217;80s has uncovered very few restaurants.) Places will either use pancetta (pork belly, aka bacon) instead of the finer guanciale (pork jowl). Or use rigatoni instead of bucatini. Or have chefs who are members of the deranged &#8220;Amatriciana sauce&#8230; <a href="http://www.italiannotebook.com/food-wine/amatriciana-perfect/">(more)</a>]]></description>
		<wfw:commentRss>http://www.italiannotebook.com/food-wine/amatriciana-perfect/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
	<georss:point>41.8936539 12.5024204</georss:point>	</item>
		<item>
		<title>Grappa</title>
		<link>http://www.italiannotebook.com/food-wine/grappa/</link>
		<comments>http://www.italiannotebook.com/food-wine/grappa/#comments</comments>
		<pubDate>Fri, 10 Feb 2012 10:36:11 +0000</pubDate>
		<dc:creator>Patricia Glee Smith</dc:creator>
				<category><![CDATA[Food & Wine]]></category>

		<guid isPermaLink="false">http://www.italiannotebook.com/?p=11857</guid>
		<description><![CDATA[Grappa is an acquired taste. A marc based distilled beverage (80 to 90 proof), it was originally made in (or around) the lovely old town of Bassano del Grappa in the Veneto region. It has been produced for centuries, beginning its career as the rough drink of the poor. It utilizes the mosto, (skins, seeds,&#8230; <a href="http://www.italiannotebook.com/food-wine/grappa/">(more)</a>]]></description>
		<wfw:commentRss>http://www.italiannotebook.com/food-wine/grappa/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
	<georss:point>45.7666092 11.7339611</georss:point>	</item>
	</channel>
</rss>

<!-- Performance optimized by W3 Total Cache. Learn more: http://www.w3-edge.com/wordpress-plugins/

Page Caching using disk: enhanced

Served from: www.italiannotebook.com @ 2012-05-17 09:39:35 -->
