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	<title>Ecco La Cucina &#124; Culinary Tours in the Heart of Tuscany</title>
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		<title>Dreams of Puglia &amp; Orecchiette w/ Rapini</title>
		<link>http://eccolacucina.com/2013/02/05/dreams-of-puglia-orecchiette-w-rapini/</link>
		<comments>http://eccolacucina.com/2013/02/05/dreams-of-puglia-orecchiette-w-rapini/#comments</comments>
		<pubDate>Tue, 05 Feb 2013 18:38:09 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[Puglia]]></category>
		<category><![CDATA[seasonal vegetables]]></category>
		<category><![CDATA[cime di rape]]></category>
		<category><![CDATA[orecchiette con rapini]]></category>
		<category><![CDATA[rapini]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=2064</guid>
		<description><![CDATA[Last summer I fell in love with Puglia.  My house for a week in August had a vaulted stone ceiling, a large kitchen, and a rooftop terrace with a view of the sea.  Searching out the traditional dishes of the region, I found much that was better [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Classic Tiramisu</title>
		<link>http://eccolacucina.com/2013/01/19/classic-tiramisu/</link>
		<comments>http://eccolacucina.com/2013/01/19/classic-tiramisu/#comments</comments>
		<pubDate>Fri, 18 Jan 2013 23:31:57 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[dessert]]></category>
		<category><![CDATA[Veneto]]></category>
		<category><![CDATA[classic tiramisu]]></category>
		<category><![CDATA[tiramisu]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=2016</guid>
		<description><![CDATA[Yesterday, January 17th, was the International Day of Italian Cuisine.  Each year the GVCI Gruppo Virtuale di Chef Italiani (virtual group of Italian chefs) chose a classic Italian dish for chef the world over to recreate.  This year they chose tiramisu, that classic dessert whose roots are [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>How to Eat a Kale</title>
		<link>http://eccolacucina.com/2013/01/09/how-to-eat-a-kale/</link>
		<comments>http://eccolacucina.com/2013/01/09/how-to-eat-a-kale/#comments</comments>
		<pubDate>Wed, 09 Jan 2013 16:05:57 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[seasonal vegetables]]></category>
		<category><![CDATA[Tuscany]]></category>
		<category><![CDATA[bruschetta]]></category>
		<category><![CDATA[kale]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=1997</guid>
		<description><![CDATA[I read one of those columns by some food writer about what&#8217;s in and what&#8217;s out for 2013 and on the list of what&#8217;s out was kale.  And I thought, how can kale be out when it&#8217;s hardly been in??  It&#8217;s so good for you and is [...]]]></description>
		<wfw:commentRss>http://eccolacucina.com/2013/01/09/how-to-eat-a-kale/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Panzerotti &#8211; Chestnut Ravioli</title>
		<link>http://eccolacucina.com/2012/12/24/panzerotti-chestnut-ravioli/</link>
		<comments>http://eccolacucina.com/2012/12/24/panzerotti-chestnut-ravioli/#comments</comments>
		<pubDate>Mon, 24 Dec 2012 00:07:40 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[Campania]]></category>
		<category><![CDATA[Frittura]]></category>
		<category><![CDATA[Sagre e Feste]]></category>
		<category><![CDATA[chestnut ravioli]]></category>
		<category><![CDATA[panzerotti]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=1967</guid>
		<description><![CDATA[Growing up on the east coast, we always spent the Christmas holidays with my father&#8217;s family in Brooklyn. Driving up from DC the day after Christmas, we&#8217;d arrive in time to for dinner. The house was decorated and warm with lights and garland, every dinner was festive [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Salty, Savory, Crunchy, Sweet</title>
		<link>http://eccolacucina.com/2012/12/21/salty-savory-crunchy-sweet/</link>
		<comments>http://eccolacucina.com/2012/12/21/salty-savory-crunchy-sweet/#comments</comments>
		<pubDate>Fri, 21 Dec 2012 17:56:53 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[Sagre e Feste]]></category>
		<category><![CDATA[Salt]]></category>
		<category><![CDATA[almond raisin]]></category>
		<category><![CDATA[nuts]]></category>
		<category><![CDATA[sherry]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=1956</guid>
		<description><![CDATA[I don’t remember when I had my first taste of toasted almonds mixed with plump golden raisins and coated with olive oil and crunchy salt, but I know it accompanied a glass of Amontillado.   They were beautiful together, as so few things really are.  The savory crunch [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Rosemary Cashews</title>
		<link>http://eccolacucina.com/2012/12/18/rosemary-cashews/</link>
		<comments>http://eccolacucina.com/2012/12/18/rosemary-cashews/#comments</comments>
		<pubDate>Tue, 18 Dec 2012 01:15:52 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[Sagre e Feste]]></category>
		<category><![CDATA[Spices]]></category>
		<category><![CDATA[nuts]]></category>
		<category><![CDATA[rosemary cashews]]></category>
		<category><![CDATA[snacks]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=1950</guid>
		<description><![CDATA[I&#8217;m always looking for something yummy around this time of year to serve guests when they stop by for a glass of wine. This toasted nut recipe is easy to make, keeps well and is delicious. Shared with me by my good friend, Barbara Juckett, it&#8217;s spicy, [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Extra Virgin Olive Oil &#8211; modern vs traditional techniques</title>
		<link>http://eccolacucina.com/2012/12/13/extra-virgin-olive-oil-modern-vs-traditional-techniques/</link>
		<comments>http://eccolacucina.com/2012/12/13/extra-virgin-olive-oil-modern-vs-traditional-techniques/#comments</comments>
		<pubDate>Thu, 13 Dec 2012 17:16:32 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[seasonal vegetables]]></category>
		<category><![CDATA[Tuscany]]></category>
		<category><![CDATA[cold pressed olive oil]]></category>
		<category><![CDATA[extra virgin olive oil]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[tuscan olive oil]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=1884</guid>
		<description><![CDATA[The first time I saw olives being pressed at a frantoio in Tuscany, it was a romantic affair straight out of the middle ages. The large stone wheel, turned by a donkey, crushed the olives into a fine paste.  The puree of olive was poured onto thick [...]]]></description>
		<wfw:commentRss>http://eccolacucina.com/2012/12/13/extra-virgin-olive-oil-modern-vs-traditional-techniques/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>A visit to the olive press &#8211; my favorite things Part II</title>
		<link>http://eccolacucina.com/2012/12/05/a-visit-to-the-olive-press-my-favorite-things-part-ii/</link>
		<comments>http://eccolacucina.com/2012/12/05/a-visit-to-the-olive-press-my-favorite-things-part-ii/#comments</comments>
		<pubDate>Wed, 05 Dec 2012 20:35:56 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[seasonal vegetables]]></category>
		<category><![CDATA[Tuscany]]></category>
		<category><![CDATA[extra virgin olive oil]]></category>
		<category><![CDATA[frantoio]]></category>
		<category><![CDATA[new olive oil]]></category>
		<category><![CDATA[olive press]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=1899</guid>
		<description><![CDATA[It&#8217;s not just the taste of new olive oil that knocks you over, it&#8217;s the smell. My second favorite thing to share with visitors to Tuscany in November and December is a visit to the olive press to see how extra virgin olive oil is produced. When [...]]]></description>
		<wfw:commentRss>http://eccolacucina.com/2012/12/05/a-visit-to-the-olive-press-my-favorite-things-part-ii/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sharing a few of my favorite things, Part 1</title>
		<link>http://eccolacucina.com/2012/11/19/sharing-a-few-of-my-favorite-things-part-1/</link>
		<comments>http://eccolacucina.com/2012/11/19/sharing-a-few-of-my-favorite-things-part-1/#comments</comments>
		<pubDate>Mon, 19 Nov 2012 06:51:27 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[seasonal vegetables]]></category>
		<category><![CDATA[mushroom hunting]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[wild mushrooms]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=1855</guid>
		<description><![CDATA[I love being able to share my favorite places and foods with people who come for vacation to Tuscany and recently I got to share two of my favorite things: hunt for wild mushrooms and taste the new olive oil at the oil mill! Part 1 of [...]]]></description>
		<wfw:commentRss>http://eccolacucina.com/2012/11/19/sharing-a-few-of-my-favorite-things-part-1/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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		<title>Salt and Pepper get a Divorce</title>
		<link>http://eccolacucina.com/2012/11/18/salt-and-pepper-get-a-divorce/</link>
		<comments>http://eccolacucina.com/2012/11/18/salt-and-pepper-get-a-divorce/#comments</comments>
		<pubDate>Sun, 18 Nov 2012 09:30:38 +0000</pubDate>
		<dc:creator>Gina Stipo</dc:creator>
				<category><![CDATA[Salt]]></category>
		<category><![CDATA[Spices]]></category>
		<category><![CDATA[Tuscany]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sea salt]]></category>
		<category><![CDATA[seasoning]]></category>

		<guid isPermaLink="false">http://www.eccolacucina.com/?p=1493</guid>
		<description><![CDATA[Salt and Pepper are breaking up. They&#8217;ve been together in our kitchens for too long. They have become such partners at the table that you would think they&#8217;d been officially married by some Higher Power. And although salt and pepper are essentially two separate ingredients with different [...]]]></description>
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