<?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>Mon, 06 Feb 2012 15:09:52 +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>Polenta</title>
		<link>http://www.italiannotebook.com/food-wine/polenta/</link>
		<comments>http://www.italiannotebook.com/food-wine/polenta/#comments</comments>
		<pubDate>Wed, 11 Jan 2012 07:00:57 +0000</pubDate>
		<dc:creator>GB Bernardini</dc:creator>
				<category><![CDATA[Food & Wine]]></category>
		<category><![CDATA[polenta]]></category>

		<guid isPermaLink="false">http://www.italiannotebook.com/?p=2806</guid>
		<description><![CDATA[Winter&#8217;s cold is an ugly thing, especially when the houses are built to stay wintry cool in the summer heat rather than the other way around. The Romans might have invented central heating 2000 years ago, but little has been done to improve the system since. Enter polenta&#8230;. The quintessential winter meal, this dish is&#8230; <a href="http://www.italiannotebook.com/food-wine/polenta/">(more)</a>]]></description>
		<wfw:commentRss>http://www.italiannotebook.com/food-wine/polenta/feed/</wfw:commentRss>
		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Have your Presepio&#8230;</title>
		<link>http://www.italiannotebook.com/food-wine/panettone-presepio/</link>
		<comments>http://www.italiannotebook.com/food-wine/panettone-presepio/#comments</comments>
		<pubDate>Thu, 22 Dec 2011 06:00:33 +0000</pubDate>
		<dc:creator>GB Bernardini</dc:creator>
				<category><![CDATA[Food & Wine]]></category>
		<category><![CDATA[Local Interest]]></category>
		<category><![CDATA[pan d'oro]]></category>
		<category><![CDATA[panettoni]]></category>
		<category><![CDATA[presepio]]></category>

		<guid isPermaLink="false">http://www.italiannotebook.com/new/?p=2490</guid>
		<description><![CDATA[Here&#8217;s a twist that we hadn&#8217;t yet seen. A veritable &#8220;mash-up&#8221;, to borrow a current buzz-word. Except instead of combining two digital music files or video feeds, the mash-up in question consists of merging two Italian holiday traditions. In this café&#8217;s window, traditional panettoni and pan d&#8217;oro have been hollowed out, dipped in dark chocolate,&#8230; <a href="http://www.italiannotebook.com/food-wine/panettone-presepio/">(more)</a>]]></description>
		<wfw:commentRss>http://www.italiannotebook.com/food-wine/panettone-presepio/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	<georss:point>41.8788490 12.4787970</georss:point>	</item>
		<item>
		<title>Holiday Sweets</title>
		<link>http://www.italiannotebook.com/food-wine/holiday-sweets/</link>
		<comments>http://www.italiannotebook.com/food-wine/holiday-sweets/#comments</comments>
		<pubDate>Mon, 19 Dec 2011 07:00:02 +0000</pubDate>
		<dc:creator>GB Bernardini</dc:creator>
				<category><![CDATA[Food & Wine]]></category>

		<guid isPermaLink="false">http://www.italiannotebook.com/new/?p=1646</guid>
		<description><![CDATA[There&#8217;s no end to the quantities and type of holiday sweets that are available, and consumed, only over the Christmas and New Year holidays in Italy. This period consists of meal after meal shared with friends and family, and no meal is complete without these special treats, nor does one accept an invitation to a&#8230; <a href="http://www.italiannotebook.com/food-wine/holiday-sweets/">(more)</a>]]></description>
		<wfw:commentRss>http://www.italiannotebook.com/food-wine/holiday-sweets/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Buona Forchetta</title>
		<link>http://www.italiannotebook.com/food-wine/buona-forchetta/</link>
		<comments>http://www.italiannotebook.com/food-wine/buona-forchetta/#comments</comments>
		<pubDate>Wed, 14 Dec 2011 09:05:16 +0000</pubDate>
		<dc:creator>Annie</dc:creator>
				<category><![CDATA[Food & Wine]]></category>

		<guid isPermaLink="false">http://www.italiannotebook.com/?p=11384</guid>
		<description><![CDATA[In Italy, una buona forchetta (a good fork) is not a favorite eating utensil, it&#8217;s someone who knows and relishes good food. For any buona forchetta, the cooking of the Emilia-Romagna region is the apex of culinary ecstasy. This region is known for its Parmigiano, balsamic vinegars, mortadella, salami, nourishing soups, lasagne, tagliatelle and endless&#8230; <a href="http://www.italiannotebook.com/food-wine/buona-forchetta/">(more)</a>]]></description>
		<wfw:commentRss>http://www.italiannotebook.com/food-wine/buona-forchetta/feed/</wfw:commentRss>
		<slash:comments>23</slash:comments>
	<georss:point>44.3559113 11.7161198</georss:point>	</item>
		<item>
		<title>Buona Bruschetta!</title>
		<link>http://www.italiannotebook.com/food-wine/buona-bruschetta/</link>
		<comments>http://www.italiannotebook.com/food-wine/buona-bruschetta/#comments</comments>
		<pubDate>Wed, 07 Dec 2011 10:51:00 +0000</pubDate>
		<dc:creator>none</dc:creator>
				<category><![CDATA[Food & Wine]]></category>

		<guid isPermaLink="false">http://www.italiannotebook.com/?p=11360</guid>
		<description><![CDATA[From mid-October to the end of December everybody in Tuscany gets ready for their first bruschetta (pronounced &#8220;broo-SKET-ta&#8220;) of the season. Hard to find a simpler dish than an autumn bruschetta. At this time of the year you won’t find any fresh tomatoes or basil on it. Just the essentials: a slice of bread and&#8230; <a href="http://www.italiannotebook.com/food-wine/buona-bruschetta/">(more)</a>]]></description>
		<wfw:commentRss>http://www.italiannotebook.com/food-wine/buona-bruschetta/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Ringraziamento, Then and Now</title>
		<link>http://www.italiannotebook.com/food-wine/ringraziamento/</link>
		<comments>http://www.italiannotebook.com/food-wine/ringraziamento/#comments</comments>
		<pubDate>Mon, 05 Dec 2011 10:52:18 +0000</pubDate>
		<dc:creator>Annie</dc:creator>
				<category><![CDATA[Food & Wine]]></category>

		<guid isPermaLink="false">http://www.italiannotebook.com/?p=11332</guid>
		<description><![CDATA[In the years we worked the land, we killed one of our own turkeys for the feast.  Pino did the butchering, I had to do the de-feathering and cleaning of the bird afterwards. We used to take the stuffed and trussed turkey in our battered old car to Giovannino&#8217;s restaurant down the road for the&#8230; <a href="http://www.italiannotebook.com/food-wine/ringraziamento/">(more)</a>]]></description>
		<wfw:commentRss>http://www.italiannotebook.com/food-wine/ringraziamento/feed/</wfw:commentRss>
		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Mister Basil</title>
		<link>http://www.italiannotebook.com/food-wine/mister-basil/</link>
		<comments>http://www.italiannotebook.com/food-wine/mister-basil/#comments</comments>
		<pubDate>Tue, 29 Nov 2011 10:25:07 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Food & Wine]]></category>

		<guid isPermaLink="false">http://www.italiannotebook.com/?p=11280</guid>
		<description><![CDATA[This is the story of Paolo Calcagno, &#8220;Mister Basil&#8221;. He knows everything about this special aromatic plant. He has dedicated more than 25 years of his life to growing basil and thanks to him, his family and collaborators, it has paid off. His basil has obtained the much sought-after D.O.P. certification, which stands for &#8220;Denominazione&#8230; <a href="http://www.italiannotebook.com/food-wine/mister-basil/">(more)</a>]]></description>
		<wfw:commentRss>http://www.italiannotebook.com/food-wine/mister-basil/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
	<georss:point>44.3520012 8.5539684</georss:point>	</item>
		<item>
		<title>&#8216;Mpanatigghi</title>
		<link>http://www.italiannotebook.com/food-wine/mpanatigghi/</link>
		<comments>http://www.italiannotebook.com/food-wine/mpanatigghi/#comments</comments>
		<pubDate>Thu, 17 Nov 2011 14:03:11 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Food & Wine]]></category>

		<guid isPermaLink="false">http://www.italiannotebook.com/?p=11194</guid>
		<description><![CDATA[&#8216;Mpanatigghi are a sweet biscuit from the town of Modica, Sicily and contain a surprise ingredient. These biscuits were first made in Sicily during the Spanish rule in the 16th century. In fact, the Sicilian dialect name &#8216;Mpanatigghi derives from the Spanish word empanada. If you are wondering how to pronounce this strange Sicilian word,&#8230; <a href="http://www.italiannotebook.com/food-wine/mpanatigghi/">(more)</a>]]></description>
		<wfw:commentRss>http://www.italiannotebook.com/food-wine/mpanatigghi/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
	<georss:point>36.8589478 14.7608843</georss:point>	</item>
		<item>
		<title>Funghi Porcini</title>
		<link>http://www.italiannotebook.com/food-wine/funghi-porcini/</link>
		<comments>http://www.italiannotebook.com/food-wine/funghi-porcini/#comments</comments>
		<pubDate>Fri, 11 Nov 2011 12:59:30 +0000</pubDate>
		<dc:creator>GB Bernardini</dc:creator>
				<category><![CDATA[Food & Wine]]></category>

		<guid isPermaLink="false">http://www.italiannotebook.com/?p=11079</guid>
		<description><![CDATA[The scene repeats itself over and over throughout Italy in autumn after it has rained. You&#8217;re driving along some country road and either at an intersection or a slargo (pull-over area), sure enough, there she&#8217;ll be. Different place, different face each time, but always the same genuine smile, same car with the boot open displaying&#8230; <a href="http://www.italiannotebook.com/food-wine/funghi-porcini/">(more)</a>]]></description>
		<wfw:commentRss>http://www.italiannotebook.com/food-wine/funghi-porcini/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
	<georss:point>42.8417702 11.6370401</georss:point>	</item>
		<item>
		<title>Along for the Ride in Mugello</title>
		<link>http://www.italiannotebook.com/food-wine/ricotta-caprino-casa-passerini/</link>
		<comments>http://www.italiannotebook.com/food-wine/ricotta-caprino-casa-passerini/#comments</comments>
		<pubDate>Tue, 25 Oct 2011 11:33:04 +0000</pubDate>
		<dc:creator>Annie</dc:creator>
				<category><![CDATA[Food & Wine]]></category>

		<guid isPermaLink="false">http://www.italiannotebook.com/?p=10979</guid>
		<description><![CDATA[The Moto Gran Premio draws motorcycle buffs &#8211; and not only &#8211; from all over the world each year to the glorious Mugello valley in northern Tuscany. Pino, my husband, is one of them, heading there each year on his Moto Guzzi. For the second time, I joined him &#8211; and quite literally, only &#8220;went&#8230; <a href="http://www.italiannotebook.com/food-wine/ricotta-caprino-casa-passerini/">(more)</a>]]></description>
		<wfw:commentRss>http://www.italiannotebook.com/food-wine/ricotta-caprino-casa-passerini/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
	<georss:point>43.8409500 11.5845413</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 @ 2012-02-07 08:48:39 -->
