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<title>TheFlorentine.net - Food &amp; Wine</title><link>http://www.theflorentine.net/articles/articles.asp?browse-by=Food-Wine</link>
<description>Bi-weekly free newspaper printed in english covering italian news, events, culture, tuscany travel and food, in and around the Florence area.</description><copyright>Copyright 2008 - The Florentine</copyright>
<language>en</language>
<managingEditor>info@theflorentine.net ( The Florentine )</managingEditor>
<lastBuildDate>Wed, 8 Sep 2010 04:40:08 GMT</lastBuildDate>
<item>
<title><![CDATA[Fit for a prince]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=5967</link>
<description><![CDATA[My latest consulting job finds me working for a prince in a palace surrounded by olive groves and vineyards. Among horses and children, fields of green grass and gardens, I am organizing traditional Tuscan gourmet picnics, lunches and cooking classes to &#8230;<br><br><em>Issue no. 126/2010</em>]]></description>
<author>Rachel  Priestley</author>
<pubDate>Thu, 1 Jul 2010 00:00:00 GMT</pubDate>
</item>
<item>
<title><![CDATA[Tuscany meets Maine]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=5913</link>
<description><![CDATA[This will be my fourth summer in Maine. When I first set foot in Maine,
two friends of mine, Berno and Laura Hamilton, welcomed me into their home, a
cottage behind a row of pine trees off the Sommes Sound. Berno drove me &#8230;<br><br><em>Issue no. 125/2010</em>]]></description>
<author>Marcella Ansaldo</author>
<pubDate>Thu, 17 Jun 2010 00:00:00 GMT</pubDate>
</item>
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<title><![CDATA[Donald's lunchbox]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=5851</link>
<description><![CDATA[I went downstairs to eat at Fuori Porta the other day and was lucky enough to find my friend Donald walking in the door with some free time for an aperitivo. We enjoy chatting about politics, the weather (and how Italians &#8230;<br><br><em>Issue no. 124/2010</em>]]></description>
<author>Rachel  Priestley</author>
<pubDate>Thu, 3 Jun 2010 00:00:00 GMT</pubDate>
</item>
<item>
<title><![CDATA[Belly full]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=5794</link>
<description><![CDATA[My mother was pregnant with me the day her father took her to visit the kitchen of the cargo ship where he was working as the crew cook. My mother, being weak-stomached, immediately fell ill from the dense smell of paint, &#8230;<br><br><em>Issue no. 123/2010</em>]]></description>
<author>Marcella Ansaldo</author>
<pubDate>Thu, 20 May 2010 00:00:00 GMT</pubDate>
</item>
<item>
<title><![CDATA[With a suitcase and a corkscrew]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=5795</link>
<description><![CDATA[Of all tourists, wine tourists are among the most discerning, and Italy is hosting more and more of them, from all over the world. According to a report prepared by market researchers, Censis, and presented at Bit 2010, the International Tourism &#8230;<br><br><em>Issue no. 123/2010</em>]]></description>
<author>Deirdre Pirro</author>
<pubDate>Thu, 20 May 2010 00:00:00 GMT</pubDate>
</item>
<item>
<title><![CDATA[Spring peas, more please!]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=5687</link>
<description><![CDATA[Fresh peas are the true sweet stars of this season! They begin to appear up now, with the first warm days after the rain. Bright green and tender, they are newborn peas with an irregular shape, some even pressed as they &#8230;<br><br><em>Issue no. 122/2010</em>]]></description>
<author>Marcella Ansaldo</author>
<pubDate>Thu, 6 May 2010 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[The kitchen garden]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=5688</link>
<description><![CDATA[With spring well under way and with the puntarelle season now finished, it is time to start planting my garden for spring and summer fare: cetrioli, melanzane, pomodori, pomodorini, basilico, zucchine, cipolle rosse, and more.
&nbsp;
When the plant seller I recently visited &#8230;<br><br><em>Issue no. 122/2010</em>]]></description>
<author>Rachel  Priestley</author>
<pubDate>Thu, 6 May 2010 00:00:00 GMT</pubDate>
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<title><![CDATA[In Florence, vegetarians find a full plate of options]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=5537</link>
<description><![CDATA[It was an unusually warm day in February when I set out with my two roommates in search of La Raccolta, a vegetarian restaurant and specialty store here in Florence. We headed east from the city center and walked arm-in-arm, passing &#8230;<br><br><em>Issue no. 119/2010</em>]]></description>
<author>Robyn Baitcher</author>
<pubDate>Thu, 25 Mar 2010 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Don Blanco & the sausage scandal]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=5534</link>
<description><![CDATA[It seems that everybody is finally coming out of hibernation after a very long, very damp, cold winter in Florence (which even included a frosting of snow). However, although flowers are beginning to bloom and grass is beginning to send up &#8230;<br><br><em>Issue no. 119/2010</em>]]></description>
<author>Rachel  Priestley</author>
<pubDate>Thu, 25 Mar 2010 00:00:00 GMT</pubDate>
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<title><![CDATA[Artichokes, again!]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=5535</link>
<description><![CDATA[You know it is the last gasp of the artichoke season when the large, round, flat mammole and romani appear on the produce tables at the market. Mammole, the sweetest kind of artichoke, are purple with heart-shaped petals. Also the biggest &#8230;<br><br><em>Issue no. 119/2010</em>]]></description>
<author>Marcella Ansaldo</author>
<pubDate>Thu, 25 Mar 2010 00:00:00 GMT</pubDate>
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<title><![CDATA[Gastronauts, it's your weekend!]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=5492</link>
<description><![CDATA[If you're planning to spend this weekend away from Florence, I highly recommend you cancel: those who consider themselves &lsquo;gastronauts' shouldn't dare leave the city during the Taste food fair and its companion FuoriDiTaste event.
&nbsp;
Taste has grown up, and today, in &#8230;<br><br><em>Issue no. 118/2010</em>]]></description>
<author>Marco Badiani</author>
<pubDate>Thu, 11 Mar 2010 00:00:00 GMT</pubDate>
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<title><![CDATA[Straight to an artichoke's heart]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=5493</link>
<description><![CDATA[This winter has been exceptionally long and cold, but sparks of spring are starting to sprinkle through the air. Flowers bloom and market stands become crowded with heaps and heaps of big, beautiful artichokes. Although an artichoke's consistency is fibrous and &#8230;<br><br><em>Issue no. 118/2010</em>]]></description>
<author>Marcella Ansaldo</author>
<pubDate>Thu, 11 Mar 2010 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Know your roosters]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=5434</link>
<description><![CDATA[&lsquo;Chianti,' one of the most famous words in the wine world today, is the source of much confusion. Maybe you tasted a great Chianti wine at a restaurant but when you later bought a bottle of Chianti, it just didn't taste &#8230;<br><br><em>Issue no. 117/2010</em>]]></description>
<author>Rachel  Priestley</author>
<pubDate>Thu, 25 Feb 2010 00:00:00 GMT</pubDate>
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<title><![CDATA[Pure Tuscany: pappardelle al cinghiale]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=5299</link>
<description><![CDATA[In New York, London or Auckland
you may be served &lsquo;Italian' food in which basil pesto, for example, has been
added to, say, orecchiette pasta and semi-dried tomatoes. No such marriage of
regional specialties would work here in Italy, however. And when you
observe a &#8230;<br><br><em>Issue no. 115/2009</em>]]></description>
<author>Rachel  Priestley</author>
<pubDate>Thu, 28 Jan 2010 00:00:00 GMT</pubDate>
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<title><![CDATA[Mid-winter pleasure: puntarelle]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=5237</link>
<description><![CDATA[The holidays are over and we're midway into January. The month may be long and cold, but it is also the start of puntarelle season. I have only just discovered this vegetable, but, like someone in love, I don't remember what &#8230;<br><br><em>Issue no. 114/2009</em>]]></description>
<author>Rachel  Priestley</author>
<pubDate>Thu, 21 Jan 2010 00:00:00 GMT</pubDate>
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<title><![CDATA[La dolce Firenze]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=5238</link>
<description><![CDATA[There is life beyond gelato. Even though many of my friends-devotees to chapels like Carraia that offer this creamy, frozen treat-would be appalled by this statement. In fact, they are probably now planning to force me on one of their daily &#8230;<br><br><em>Issue no. 114/2009</em>]]></description>
<author>Tricia Manzanero</author>
<pubDate>Thu, 21 Jan 2010 00:00:00 GMT</pubDate>
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<title><![CDATA[Top ten wines for the festive season]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=5172</link>
<description><![CDATA[At
this time of year, as people plan to host family, friends and colleagues, they
often worry about making the right choices of wine. When asked, I suggest
deciding on the menu first and developing the wine list to follow, or vice
versa. My general &#8230;<br><br><em>Issue no. 113/2009</em>]]></description>
<author>Rachel  Priestley</author>
<pubDate>Thu, 10 Dec 2009 00:00:00 GMT</pubDate>
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<title><![CDATA[Olio nuovo]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=5103</link>
<description><![CDATA[Finally! A real Italian invitation to go olive picking-to experience picking olives in the countryside followed by a long Italian lunch. I called my host, Giacomo, only three times on my way to ask for more precise directions (and turned the &#8230;<br><br><em>Issue no. 112/2009</em>]]></description>
<author>Rachel  Priestley</author>
<pubDate>Thu, 19 Nov 2009 00:00:00 GMT</pubDate>
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<title><![CDATA[Peposo perfection]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=5054</link>
<description><![CDATA[
My first-floor apartment in Florence has a private garden outside the back door-and a wine bar outside my front door. Fuori Porta is right below me, and the kitchen's extractor fan blows hot and strong straight into my garden. It is &#8230;<br><br><em>Issue no. 111/2009</em>]]></description>
<author>Rachel  Priestley</author>
<pubDate>Thu, 5 Nov 2009 00:00:00 GMT</pubDate>
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<title><![CDATA[Omlette vs.frittata]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=5006</link>
<description><![CDATA[The French omelette and the Italian frittata are just
about as different from each other as the French are from the Italians. One is
all fluff and show, a bit like a peacock showing its tail. Don't get me wrong:
I love a good &#8230;<br><br><em>Issue no. 110/2009</em>]]></description>
<author>Rachel  Priestley</author>
<pubDate>Thu, 22 Oct 2009 00:00:00 GMT</pubDate>
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<title><![CDATA[Flex your mussels]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=4946</link>
<description><![CDATA[Please forgive the dreadful pun and console yourselves
with the knowledge that it could have been worse if I'd have chosen a different
seafood to write about this issue. (&lsquo;Prawn stars', &lsquo;Whelk hello', or &lsquo;A clam
for all seasons', for example. Lucky escape, huh?) &#8230;<br><br><em>Issue no. 109/2009</em>]]></description>
<author>Matt O'Leary</author>
<pubDate>Thu, 8 Oct 2009 00:00:00 GMT</pubDate>
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<title><![CDATA[Cheap and traditional ]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=4890</link>
<description><![CDATA[Peposo, ribollita, trippa, farinata, bollito. Not knowing how to pronounce them is no excuse for not trying Florence's tastiest traditional bites. Florentine cuisine is known as &lsquo;cucina povera' for its robust and simple dishes made with local products.
&nbsp;
Let's start with a &#8230;<br><br><em>Issue no. 108/2009</em>]]></description>
<author>Jack Land</author>
<pubDate>Thu, 24 Sep 2009 00:00:00 GMT</pubDate>
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<title><![CDATA[Not Just Desserts]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=4828</link>
<description><![CDATA[Eating big, hearty meals at this time of the year can
seem like the last thing anyone wants to do: unless, of course, those big
hearty meals are cooked outside and served in a bread roll. But, at the same
time, all those salads &#8230;<br><br><em>Issue no. 107/2009</em>]]></description>
<author>Matt O'Leary</author>
<pubDate>Thu, 10 Sep 2009 00:00:00 GMT</pubDate>
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<title><![CDATA[Chilling out in the Renaissance]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=4732</link>
<description><![CDATA[Some like it cold
So, you think that ice-cold drinks are a modern American invention? Well, here's news for you: frosty beverages were the rage in Italy centuries before America was discovered. They became especially popular in Renaissance Florence.
French essayist Michel de &#8230;<br><br><em>Issue no. 105/2009</em>]]></description>
<author>Sabine Eiche</author>
<pubDate>Thu, 2 Jul 2009 00:00:00 GMT</pubDate>
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<title><![CDATA[Leftover lovers]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=4673</link>
<description><![CDATA[Eagle-eyed readers might have noticed that, of late, this column has revolved around two distinct themes: summer and the onset of good weather, and thrift. It's not through a lack of inspiration-I'd hate to give the impression that writing this column &#8230;<br><br><em>Issue no. 104/2009</em>]]></description>
<author>Matt O'Leary</author>
<pubDate>Thu, 18 Jun 2009 00:00:00 GMT</pubDate>
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<title><![CDATA[The Florentine says... grillax]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=4613</link>
<description><![CDATA[Ah, you know the feeling. Sun on your neck. The smell of marinated meat turned and sizzling on a shiny lattice. The breeze drying the patina of honest sweat on your cheeks. The sound of your friends being chased by drowsy &#8230;<br><br><em>Issue no. 103/2009</em>]]></description>
<author>Matt O'Leary</author>
<pubDate>Thu, 4 Jun 2009 00:00:00 GMT</pubDate>
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<title><![CDATA[It's Wine Month]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=4549</link>
<description><![CDATA[What better way to count down the days to summer&rsquo;s arrival than by enjoying a perfect glass of vino while gazing at the sun-soaked hills of Tuscany during Wine Month in the Chianti region? Be sure not to miss the activities &#8230;<br><br><em>Issue no. 102/2009</em>]]></description>
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<title><![CDATA[Sweet international summers]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=4555</link>
<description><![CDATA[There&rsquo;s little doubt that readers in Tuscany with sweet tooths are spoiled from the moment they wake up in the morning until the time comes to brush their teeth at night. Dolci for breakfast, a morning snack, more paste at lunch, &#8230;<br><br><em>Issue no. 102/2009</em>]]></description>
<author>Matt O'Leary</author>
<pubDate>Thu, 21 May 2009 00:00:00 GMT</pubDate>
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<title><![CDATA[Break out the botanicals]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=4490</link>
<description><![CDATA[Fresh herbs are an ideal way to add colour,
flavour and texture to your spring and summer dishes: they're inexpensive, and
you only need a small amount to add a lot of extra taste to dishes.&nbsp; And in Tuscany, you're never short of
opportunities &#8230;<br><br><em>Issue no. 101/2009</em>]]></description>
<author>Matt O'Leary</author>
<pubDate>Thu, 7 May 2009 00:00:00 GMT</pubDate>
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<title><![CDATA[Short, sweet suppers]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=4375</link>
<description><![CDATA[Predicting food trends is a strange world to get into, and one that most food journalists steer clear of, partly because of the risk of making yourself look a bit silly (&lsquo;So, you're trying to tell us that this is the &#8230;<br><br><em>Issue no. 99/2009</em>]]></description>
<author>Matt O'Leary</author>
<pubDate>Thu, 9 Apr 2009 00:00:00 GMT</pubDate>
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<title><![CDATA[Alici in wonderland]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=4314</link>
<description><![CDATA[It's very infrequently that this column will focus on one ingredient only, and rarer still that the named ingredient will be quite as humble and tiny as the one we're going to focus on now, but something has been missing in &#8230;<br><br><em>Issue no. 98/2009</em>]]></description>
<author>Matt O'Leary</author>
<pubDate>Thu, 26 Mar 2009 00:00:00 GMT</pubDate>
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<title><![CDATA[Kit and caboodle]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=4244</link>
<description><![CDATA[So, you've spent the whole of January taking it easy, saving money and cranking your health back up to pre-Christmas levels. And you've spent February huddled up against (what we hope is) the last of the wintry weather, eking a few &#8230;<br><br><em>Issue no. 97/2009</em>]]></description>
<author>Matt O'Leary</author>
<pubDate>Thu, 12 Mar 2009 00:00:00 GMT</pubDate>
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<title><![CDATA[Spring into action]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=4173</link>
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Spring
is often a bit of an odd time for eating. Yes, there are things that come into
season right now, but most &#8230;<br><br><em>Issue no. 96/2009</em>]]></description>
<author>Matt O'Leary</author>
<pubDate>Thu, 26 Feb 2009 00:00:00 GMT</pubDate>
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<title><![CDATA[Eat well, save money]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=4111</link>
<description><![CDATA[If you switch on the TV, open a paper, walk into a shop, stroll down the street, go into a bar, or just eavesdrop on someone else's conversation, you're reminded that things are actually quite gloomy, money-wise, right now. Nobody really &#8230;<br><br><em>Issue no. 95/2009</em>]]></description>
<author>Matt O'Leary</author>
<pubDate>Thu, 12 Feb 2009 00:00:00 GMT</pubDate>
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<title><![CDATA[Finger on the pulses]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=4050</link>
<description><![CDATA[I'd be lying
if I said that the topic of this fortnight's article wasn't inspired by the
ready crop of puns that suit anything bean-related. Bean a long time? The
importance of beans in earnest? Lentil we meet again? Pun-tastic. However,
at this time of &#8230;<br><br><em>Issue no. 94/2009</em>]]></description>
<author>Matt O'Leary</author>
<pubDate>Thu, 29 Jan 2009 00:00:00 GMT</pubDate>
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<title><![CDATA[Get in touch with your roots]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=3990</link>
<description><![CDATA[Times are hard. Many people are feeling the pinch right now. One of our favourite money-saving tips comes to us second-hand from a friend who met a very well-travelled gentleman while having a coffee in London; despite working for only two &#8230;<br><br><em>Issue no. 93/2008</em>]]></description>
<author>Matt O'Leary</author>
<pubDate>Thu, 15 Jan 2009 00:00:00 GMT</pubDate>
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<title><![CDATA[Ring in the new]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=3903</link>
<description><![CDATA[If you're having people over for a party on New Year's Eve, you might
want to give them some food. Of course, there are some traditional Italian
specialties that you may feel expected to serve, and if you're having a dinner
party, then we &#8230;<br><br><em>Issue no. 92/2008</em>]]></description>
<author>Matt O'Leary</author>
<pubDate>Thu, 11 Dec 2008 00:00:00 GMT</pubDate>
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<title><![CDATA[The great Florentine ragu-off]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=3856</link>
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Seems unusual,
but the act of preparing a simple pot of ragu can mean stepping onto a culinary
minefield, where any number of potential wrong &#8230;<br><br><em>Issue no. 91/2008</em>]]></description>
<author>Matt O'Leary</author>
<pubDate>Thu, 27 Nov 2008 00:00:00 GMT</pubDate>
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<title><![CDATA[Something to sink your teeth into]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=3787</link>
<description><![CDATA[Lampredotto,
bistecca fiorentina, ginestrata, fagioli all'uccelletto, polpettone, pasta e
ceci, lepre in dolceforte, biscotti di Prato: the first edition of the Biennale
Enogastronomica Fiorentina Leo Codacci has it all-and much more. With food and wine
that stimulate the senses and feed the soul, this two-week &#8230;<br><br><em>Issue no. 90/2008</em>]]></description>
<author>Brenda Dionisi</author>
<pubDate>Thu, 13 Nov 2008 00:00:00 GMT</pubDate>
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<title><![CDATA[Tuscany's autumn bounty]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=3713</link>
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Autumn is my
favourite time of year. The climate is just right, everything looks really
lovely-the leaves on the trees, the morning mist, &#8230;<br><br><em>Issue no. 89/2008</em>]]></description>
<author>Matt O'Leary</author>
<pubDate>Thu, 30 Oct 2008 00:00:00 GMT</pubDate>
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<title><![CDATA[Autumn salumi toscani]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=3652</link>
<description><![CDATA[Fall is upon us. The sweltering heat is long gone, the
mosquitoes have calmed down and leather jackets are everywhere. More
importantly though, this change in season brings its particular delights of
Tuscan cuisine.
&nbsp;
With the dawn of colder weather, we often crave food
that is &#8230;<br><br><em>Issue no. 88/2008</em>]]></description>
<author>Jordan McCord</author>
<pubDate>Thu, 16 Oct 2008 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Breakfast of champions]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=3596</link>
<description><![CDATA[If, as we're told, a small grappa
can turn an ordinary early-morning coffee and cake into the colazione dei
campioni-the breakfast of champions, what's the breakfast of losers? A cold
slice of pizza, maybe with a cigarette butt on it. Anyway, we've tried them
both, &#8230;<br><br><em>Issue no. 87/2008</em>]]></description>
<author>Matt O'Leary</author>
<pubDate>Thu, 2 Oct 2008 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Sea food, eat it]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=3417</link>
<description><![CDATA[What is it about warm weather that makes us crave fish
and seafood? Perhaps it's the association of
the flavours with seaside towns, ocean terraces and beach bars; maybe it's the
ease with which it can be cooked, limiting the time you need to &#8230;<br><br><em>Issue no. 84/2008</em>]]></description>
<author>Matt O'Leary</author>
<pubDate>Thu, 24 Jul 2008 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Let's take this outside]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=3370</link>
<description><![CDATA[If there's one
thing that gets up my nose at this time of the year, it's people droning on
about the romance of heading into the great outdoors with a simple, rustic
lunch. The journalist Christopher Hitchens once wrote that picnicking-along
with lobster, champagne and &#8230;<br><br><em>Issue no. 83/2008</em>]]></description>
<author>Matt O'Leary</author>
<pubDate>Thu, 10 Jul 2008 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Date expectations]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=3320</link>
<description><![CDATA[The
first time that you cook for a date is, without any doubt, a nerve-wracking and
important occasion. It might seem futile, given that in and around Florence
you can't throw a stone without it ricocheting off the walls of at least three
or four &#8230;<br><br><em>Issue no. 82/2008</em>]]></description>
<author>Matt O'Leary</author>
<pubDate>Thu, 26 Jun 2008 00:00:00 GMT</pubDate>
</item>
<item>
<title><![CDATA[Marco's recipe for the perfect Cantine Aperte]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=3191</link>
<description><![CDATA[For 17 years, all of Italy has reserved the last Sunday in May for Cantine Aperte. Last year, over four million people visited the country's wineries during &lsquo;Open Cellars' as they threw open their doors and showed off production facilities.&nbsp;&nbsp;
&nbsp;
My recipe &#8230;<br><br><em>Issue no. 79/2008</em>]]></description>
<author>Marco Badiani</author>
<pubDate>Thu, 15 May 2008 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Spearheading sping!]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=3150</link>
<description><![CDATA[Few things evoke the advent of spring as clearly as bunches of fresh asparagus standing in formation in greengrocer's stalls, their brilliant green just the antidote for winter-weary cooks looking for fresh inspiration.
Asparagus is a vegetable with a long history: the &#8230;<br><br><em>Issue no. 78/2008</em>]]></description>
<author>Arlene Ridolfi Valentine</author>
<pubDate>Wed, 30 Apr 2008 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Understanding Brunellogate]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=3109</link>
<description><![CDATA[The Italian wine world is in a tizzy over recent allegations of fraud in the production of Brunello, one of the country's most prestigious wines. Though nothing official had been released, rumors of an investigation began swirling earlier this month in &#8230;<br><br><em>Issue no. 77/2008</em>]]></description>
<author>Alexandra Lawrence</author>
<pubDate>Thu, 17 Apr 2008 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Veggin' Out]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=3072</link>
<description><![CDATA[The large international vegan community does its fair share of traveling, but maintaining the diet and lifestyle can be challenging while on the road. A more strict approach to vegetarianism, veganism eschews all animal by-products including meat, dairy and honey.
&nbsp;
Opting for &#8230;<br><br><em>Issue no. 76/2008</em>]]></description>
<author>Nicolette Gibson</author>
<pubDate>Thu, 3 Apr 2008 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Pranzo di Pasqua]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=3031</link>
<description><![CDATA[Easter in Italy is one of the most welcome holidays of the year. It's a hopeful holiday: Lent is over and spring is about to arrive, bringing with it many favorite fruits and vegetables that we haven't seen during the long &#8230;<br><br><em>Issue no. 75/2008</em>]]></description>
<author>Arlene Ridolfi Valentine</author>
<pubDate>Thu, 20 Mar 2008 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Delicious Delights]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=2949</link>
<description><![CDATA[From March 15 to 17 at Florence&rsquo;s Stazione Leopolda, the Taste food festival offers visitors a unique experience. Taste is a gastronomic tour that explores different cultures in addition to celebrating the natural goodness of Italian food. Sleek and stylish, as &#8230;<br><br><em>Issue no. 74/2008</em>]]></description>
<author>Marco Badiani</author>
<pubDate>Thu, 6 Mar 2008 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Quaresima cuisine]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=2970</link>
<description><![CDATA[La stagione di Quaresima, the Lenten season, has, like all Italian seasons, its very own food specialties.&nbsp; In keeping with the season&rsquo;s spirit of quiet reflection and contemplation, Lenten dishes tend to be simple and uncomplicated, which makes them easy to &#8230;<br><br><em>Issue no. 74/2008</em>]]></description>
<author>Arlene Ridolfi Valentine</author>
<pubDate>Thu, 6 Mar 2008 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Chicory dickory wok]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=2944</link>
<description><![CDATA[Would you recognize a chicory if you saw one? Chances are that many of you would not. And yet chicory stalks in our midst. It has been stalking in our midst since antiquity.
&nbsp;
A few months ago I probably wouldn&rsquo;t have recognized &#8230;<br><br><em>Issue no. 73/2008</em>]]></description>
<author>Sabine Eiche</author>
<pubDate>Thu, 21 Feb 2008 00:00:00 GMT</pubDate>
</item>
<item>
<title><![CDATA[Cavolo nero]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=2904</link>
<description><![CDATA[Italian cuisine relies heavily on seasonal vegetables and one of the stars that brightens up winter menus is cavolo nero (black cabbage). 
&nbsp;
There are a couple of myths that should be cleared up right away. First, it&rsquo;s not black.&nbsp; It&rsquo;s really &#8230;<br><br><em>Issue no. 72/2008</em>]]></description>
<author>Arlene Ridolfi Valentine</author>
<pubDate>Thu, 7 Feb 2008 00:00:00 GMT</pubDate>
</item>
<item>
<title><![CDATA[The Master Chefs' recipes]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=2849</link>
<description><![CDATA[Pasta with chickpeas
&nbsp;
&nbsp;
Serves four
&frac12; pound (200 g) dry chickpeas (or a 450 g can), soaked overnight
2 cloves of garlic
125 g of pasta (ditalini or similar)
&frac12; medium onion
Sprig of rosemary
2/5 cup (100 ml) olive oil
&frac12; cup (6 tablespoons) chopped tomatoes
Salt and pepper &#8230;<br><br><em>Issue no. 71/2008</em>]]></description>
</item>
<item>
<title><![CDATA[The Master Chefs' recipes]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=2850</link>
<description><![CDATA[Rosemary cod fillets in crust of potatoes with shaved Livorno tomatoes and spicy raisin sauce
&nbsp;
&nbsp;
Serves four
500 g softened dried cod
2 large potatoes
Sprig of rosemary
Extra-virgin olive oil
8 red tomatoes
1 small bundle of parsley
1 small bundle of chives
1 clove of garlic
&frac12;&nbsp; liter of &#8230;<br><br><em>Issue no. 71/2008</em>]]></description>
</item>
<item>
<title><![CDATA[The Master Chefs' recipes]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=2860</link>
<description><![CDATA[Filet of dried salted cod wrapped in radicchio with a saffron cream sauce
&nbsp;
Serves four
1 800 gram filet of cod (unsalted)
1 basket of radicchio leaves
3dl of fish stock
25 grams of corn starch
1 teaspoon of saffron pistons from the Tuscan/Florentine hills
Salt, pepper, extra &#8230;<br><br><em>Issue no. 71/2008</em>]]></description>
</item>
<item>
<title><![CDATA[The Master Chefs' Recipes]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=2861</link>
<description><![CDATA[Pannocchie pasta filled with lobster served in a light zucchini sauce with its flowers
&nbsp;
&nbsp;
Serves two
120 g of fresh hand made pasta cut into disks
120 g of boiled lobster pulp
20 g of zucchini flowers
45 g of zucchini
50 g of fresh ricotta cheese
60 &#8230;<br><br><em>Issue no. 71/2008</em>]]></description>
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<item>
<title><![CDATA[Chianti Rufina]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=2851</link>
<description><![CDATA[Chianti is filled with a variety of sub-zones, each with its own characteristics and distinguishing qualities. The Chianti Rufina area, located in the Levante Fiorentino just east of Florence, is known for its aromatic and fruity wines with higher acidity and &#8230;<br><br><em>Issue no. 71/2008</em>]]></description>
<author>Carolyn Abney</author>
<pubDate>Thu, 24 Jan 2008 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Classic Chiantis]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=2845</link>
<description><![CDATA[The Chianti Classico Consortium and several of its members got an early Christmas present last year, when the Wall Street Journal&rsquo;s wine writers, John Brecher and his wife, Dorothy Gaiter, chose Chianti Classico 2004 as the wine to serve at a &#8230;<br><br><em>Issue no. 71/2008</em>]]></description>
<author>Carolyn Abney</author>
<pubDate>Thu, 24 Jan 2008 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Nonnas medicine cabinet]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=2803</link>
<description><![CDATA[Here comes the rainy, cold, damp weather that clings to Florence for most of the winter.&nbsp; And with it comes the ever-present threat of colds and sore throats. There are many things you can do to ward off a cold or &#8230;<br><br><em>Issue no. 70/2008</em>]]></description>
<author>Arlene Ridolfi Valentine</author>
<pubDate>Thu, 10 Jan 2008 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Say cheese!]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=2760</link>
<description><![CDATA[About 12,000 years ago, a nomadic shepherd somewhere in the Mediterranean poured his day&rsquo;s milk into a sack made of a calf&rsquo;s stomach before a long journey, only to open it a few days later to find that the milk had &#8230;<br><br><em>Issue no. 69/2007</em>]]></description>
<author>Jessica Turpin</author>
<pubDate>Thu, 13 Dec 2007 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[A bubble by any other name]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=2761</link>
<description><![CDATA[No holiday party would be complete without a little bubbly. In fact, approximately 40 percent of the year&rsquo;s Champagne consumption takes place in December alone. Annual worldwide sales of Champagne exceed 300 million bottles per year. While 58 percent of the &#8230;<br><br><em>Issue no. 69/2007</em>]]></description>
<author>Carolyn Abney</author>
<pubDate>Thu, 13 Dec 2007 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Barolo: king of wine, wine of kings]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=2723</link>
<description><![CDATA[Late autumn and winter are the perfect times to write about, read about, and drink Barolo wines. In the Italian turn of phrase, they are &lsquo;meditative&rsquo; wines: to be sipped and savored, accompanied by a well aged cheese, hearty dish of &#8230;<br><br><em>Issue no. 68/2007</em>]]></description>
<author>Carolyn Abney</author>
<pubDate>Thu, 29 Nov 2007 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Over the river and through the woods]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=2681</link>
<description><![CDATA[Few things are as uniquely American as the feast of Thanksgiving. Regardless of where Americans are that day, most cannot help but remember past meals. With memories comes the attempt to try and recreate Thanksgiving, despite the difficulty of finding the &#8230;<br><br><em>Issue no. 67/2007</em>]]></description>
<author>Arlene Ridolfi Valentine</author>
<pubDate>Thu, 15 Nov 2007 00:00:00 GMT</pubDate>
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<title><![CDATA[Chestnuts... roasting on an open fire?]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=2623</link>
<description><![CDATA[Although I love the song that made them famous in the USA, there&rsquo;s a lot more to chestnuts than just roasting. Just ask any Tuscan cook. In fact, the old Italian saying, &lsquo;polenta saved the north, fish saved the south, and &#8230;<br><br><em>Issue no. 66/2007</em>]]></description>
<author>Arlene Ridolfi Valentine</author>
<pubDate>Wed, 31 Oct 2007 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Ripe for the picking]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=2582</link>
<description><![CDATA[Winemakers all across Italy are breathing sighs of relief as their grapes have been picked, pressed, and are now on their way to becoming 2007 vintage wine. Here&rsquo;s a look at the grapes of the 2007 harvest, from the vineyard to &#8230;<br><br><em>Issue no. 65/2007</em>]]></description>
<author>Carolyn Abney</author>
<pubDate>Thu, 18 Oct 2007 00:00:00 GMT</pubDate>
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<title><![CDATA[A morsel of perfection]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=2503</link>
<description><![CDATA[I come from a Venetian family where the imperative of every meal was to create the perfect bite. For my mamma, it meant getting up at five in the morning, while my five siblings and I were still asleep, to make &#8230;<br><br><em>Issue no. 64/2007</em>]]></description>
<author>Lucia Barbini Falcone</author>
<pubDate>Thu, 4 Oct 2007 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Hard to love?]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=2408</link>
<description><![CDATA[Winemaking on the island of Sardinia has a long and fascinating history that predates the Christian era. In fact, some of the most popular grape varietals arrived with the Phoenicians and the Carthaginians. Wine production stayed relatively unchanged until the arrival &#8230;<br><br><em>Issue no. 63/2007</em>]]></description>
<author>Carolyn Abney</author>
<pubDate>Thu, 20 Sep 2007 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Wine Festival Review]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=2230</link>
<description><![CDATA[If you are in the mood to taste some wonderful&mdash;primarily red&mdash;wines, Chianti is always the best place to do it. This is especially the case in September, a month which offers numerous festivals where you can enjoy food, fun, and, oh &#8230;<br><br><em>Issue no. 62/2007</em>]]></description>
<author>Carolyn Abney</author>
<pubDate>Thu, 6 Sep 2007 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Exacting the eggplant]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=2238</link>
<description><![CDATA[Even though the lazy beach days of August are now behind us, there&rsquo;s still a bit of summer left on our Tuscan tables. The last of the eggplant bounty will linger into September and it&rsquo;s a wonderful way to gently bridge &#8230;<br><br><em>Issue no. 62/2007</em>]]></description>
<author>Arlene Ridolfi Valentine</author>
<pubDate>Thu, 6 Sep 2007 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Food fit for an emperor]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=2175</link>
<description><![CDATA[What do you see when I say &lsquo;cucumber&rsquo;? Thin green slices, to put on your face and eyelids after a hard night out or a long day broiling on the beach? Thin green slices on thinly sliced bread, melting in your &#8230;<br><br><em>Issue no. 61/2007</em>]]></description>
<author>Sabine Eiche</author>
<pubDate>Thu, 26 Jul 2007 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Light whites from Liguria]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=2047</link>
<description><![CDATA[Less than one-half of one percent of Italy&rsquo;s wine is produced in Liguria. Some may say that this beautiful coastal region is mainly tourist country&mdash;with the ever-popular Cinque Terre to explore&mdash;not wine country. And that wine produced there is rather pricey. &#8230;<br><br><em>Issue no. 60/2007</em>]]></description>
<author>Carolyn Abney</author>
<pubDate>Thu, 12 Jul 2007 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Please pass the flowers!]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1985</link>
<description><![CDATA[Summer is around the corner, and we can all feel it. Flowers are everywhere at this time of year, and I&rsquo;m not speaking only of gardens or window boxes. In Italy, they grace tables as well.&nbsp; 
At a recent dinner, after &#8230;<br><br><em>Issue no. 59/2007</em>]]></description>
<author>Arlene Ridolfi Valentine</author>
<pubDate>Thu, 28 Jun 2007 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Cool whites for summer nights]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1898</link>
<description><![CDATA[Yes, the Piedmont region is famous for its bold, red wines. However, it also is home to some well known, and some lesser-known, wonderful whites. The cooler climate in Piedmont favours the crisp, soft and acidic taste of these light Italian &#8230;<br><br><em>Issue no. 58/2007</em>]]></description>
<author>Carolyn Abney</author>
<pubDate>Thu, 14 Jun 2007 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[How not to drink wine in Italy]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1821</link>
<description><![CDATA[Whether relaxing during a mid-day siesta or unwinding after a long day at work, Italians delight in sitting back and sipping a good drink. Though you may imagine them swirling a glass of Chianti or pouring a bottle of Nastro Azzurro, &#8230;<br><br><em>Issue no. 57/2007</em>]]></description>
<author>Trevor Baratko</author>
<pubDate>Thu, 31 May 2007 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[The art of aperitivo]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1752</link>
<description><![CDATA[The season that graces Florence with wisteria, iris and roses has finally arrived. It&rsquo;s spring! Every caf&eacute;, restaurant and bar is throwing open its doors and moving chairs and tables outside to fill each square inch of available space. Why?&nbsp; Because &#8230;<br><br><em>Issue no. 56/2007</em>]]></description>
<author>Arlene Ridolfi Valentine</author>
<pubDate>Thu, 17 May 2007 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Where to go granola]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1687</link>
<description><![CDATA[Visitors come toFlorence eagerly awaiting their first taste of fresh Tuscan cuisine. Visions ofrich ribollita, juicy bisteccaalla fiorentina, crunchy crostini toscani and freshly made bruschetta dance through the minds of tourists and locals alikeas they think of&nbsp; typical Tuscan fare.&lsquo;Do spelt, &#8230;<br><br><em>Issue no. 55/2007</em>]]></description>
<author>Sarah Teitelbaum</author>
<pubDate>Thu, 3 May 2007 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Artichoke chat]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1680</link>
<description><![CDATA[My first memory of eating an artichoke is an image of my mother showingme how to bite down on the leaf and pull it through my front teeth.&nbsp; I must have been very young, because myteeth marks were tiny compared to &#8230;<br><br><em>Issue no. 54/2007</em>]]></description>
<author>Arlene Ridolfi Valentine</author>
<pubDate>Thu, 19 Apr 2007 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[In need of attention]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1651</link>
<description><![CDATA[It must be hard to be an excellent red wine but get virtually ignored because your &lsquo;big brothers&rsquo; are so well known. This is the dilemma faced by the Barbera, Dolcetto, and Roero wines of the Piedmont region that are so &#8230;<br><br><em>Issue no. 53/2007</em>]]></description>
<author>Carolyn Abney</author>
<pubDate>Thu, 5 Apr 2007 00:00:00 GMT</pubDate>
</item>
<item>
<title><![CDATA[Fish-soup fountains]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1480</link>
<description><![CDATA[We all know Piazza Santissima Annunziata because of Brunelleschi&rsquo;s beautiful Ospedale degli Innocenti, with its magnificent porticoed colonnade and Della Robbia&rsquo;s blue-glazed terracotta tondos with cherubic babes wrapped in swaddling clothes. But next time you go there, stop a while to &#8230;<br><br><em>Issue no. 51/2007</em>]]></description>
<author>Christina Coster-Longman</author>
<pubDate>Thu, 8 Mar 2007 00:00:00 GMT</pubDate>
</item>
<item>
<title><![CDATA[Homage to humble winter vegetables]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1316</link>
<description><![CDATA[For cooks, one of the true pleasures of life in Italy is the bounty of beautiful fruits and vegetables that are so readily available throughout the year. I am always fascinated by the artfully arranged displays set up by vendors, particularly &#8230;<br><br><em>Issue no. 50/2007</em>]]></description>
<author>Arlene Ridolfi Valentine</author>
<pubDate>Thu, 22 Feb 2007 00:00:00 GMT</pubDate>
</item>
<item>
<title><![CDATA[Big surprises grow in small regions]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=95</link>
<description><![CDATA[Exclusive. Unique. Remarkable. Special: All words most of us adore. For some, these adjectives describe precious gems or fine furs. In Italy, they may refer to the wines of the Valle d&rsquo;Aosta region. Why? Because some 90 percent of the wine &#8230;<br><br><em>Issue no. 48/2007</em>]]></description>
<author>Carolyn Abney</author>
<pubDate>Thu, 25 Jan 2007 00:00:00 GMT</pubDate>
</item>
<item>
<title><![CDATA[Savoring the seasons]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=136</link>
<description><![CDATA[Were you fortunate enough to have grown up with parents or grandparents who kept a vegetable garden? If so, you know the joy of gathering sun-warmed vegetables in their natural habitat. We who are less fortunate are obliged to pick refrigerator-cooled &#8230;<br><br><em>Issue no. 47/2007</em>]]></description>
<author>Sabine Eiche</author>
<pubDate>Thu, 11 Jan 2007 00:00:00 GMT</pubDate>
</item>
<item>
<title><![CDATA[Deck the halls with fine vines]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=172</link>
<description><![CDATA[The Italian wine community is especially proud this year. The tasting panel at Wine Spectator, one of America&rsquo;s top sources of information, sampled 13,500 wines from around the world in efforts to select this year&rsquo;s &lsquo;Top 100.&rsquo;&nbsp; Not only did Tuscan &#8230;<br><br><em>Issue no. 46/2006</em>]]></description>
<author>Carolyn Abney</author>
<pubDate>Thu, 14 Dec 2006 00:00:00 GMT</pubDate>
</item>
<item>
<title><![CDATA[Glad tidings from the kitchen]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=173</link>
<description><![CDATA[The holidays evoke an inevitable urge to cook, not that I ever need much to be inspired here in Florence. I am almost thankful that there is no Thanksgiving here in Italy, as the feasting rites of Christmas almost put me &#8230;<br><br><em>Issue no. 46/2006</em>]]></description>
<author>Judy Witts</author>
<pubDate>Thu, 14 Dec 2006 00:00:00 GMT</pubDate>
</item>
<item>
<title><![CDATA[Guess what's coming to dinner]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=214</link>
<description><![CDATA[Blustery winter Sundays are the perfect occasion for long and leisurely family dinners. Gabriele Vaccaro, who spends his days keep-ing things running smoothly at a local hotel, relishes his weekends when he indulges in his passion for cooking. When Gabriele is &#8230;<br><br><em>Issue no. 45/2006</em>]]></description>
<author>Arlene Ridolfi Valentine</author>
<pubDate>Thu, 30 Nov 2006 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Guess what's coming to dinner]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=287</link>
<description><![CDATA[When November approaches, umbrellas crop up all over Florence.&nbsp; I asked Elena Galluzzi, a busy Florentine who runs a family hotel here, what she likes to cook this time of the year.&nbsp; Her answer?&nbsp; &lsquo;Hearty bean soups and stews,&rsquo; she said, &#8230;<br><br><em>Issue no. 43/2006</em>]]></description>
<author>Arlene Ridolfi Valentine</author>
<pubDate>Thu, 2 Nov 2006 00:00:00 GMT</pubDate>
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<title><![CDATA[Foodies' Corner: The hunt for 'black and white' October]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1710</link>
<description><![CDATA[Italian chefs live by the season. Every season signifies a change of the menu which reflects the produce found during each time period. For many chefs, October in Italy means truffle season. Truffles, or tartufi, date back to the times of &#8230;<br><br><em>Issue no. 42/2006</em>]]></description>
<author>Kara Hoffman</author>
<pubDate>Thu, 19 Oct 2006 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Foodie's corner: 'squashed' bread with grapes]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=355</link>
<description><![CDATA[The turn of the seasons signifies many things: the beginning of a new year for academics, the emergence of a new wardrobe for the fashion world, and the end of a harvest for vintners.&nbsp; The annual wine grape harvest, or la &#8230;<br><br><em>Issue no. 41/2006</em>]]></description>
<author>Kara Hoffman</author>
<pubDate>Thu, 5 Oct 2006 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Guess what's coming to dinner]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=356</link>
<description><![CDATA[The beach house is closed for the season. The rientro is complete and everyone is back in the city where school and work schedules once again dictate the rhythm of daily life. What&rsquo;s the first thing a Tuscan cook thinks about &#8230;<br><br><em>Issue no. 41/2006</em>]]></description>
<author>Arlene Ridolfi Valentine</author>
<pubDate>Thu, 5 Oct 2006 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Sour grapes]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=409</link>
<description><![CDATA[It just doesn&rsquo;t sound like a great idea: promoting wines made with the native negroamaro grape (also spelled neroamaro and neramaro, which means &lsquo;black and bitter&rsquo;), and with the primitivo grape, which has nothing to do with being primitive (it&rsquo;s related &#8230;<br><br><em>Issue no. 40/2006</em>]]></description>
<author>Carolyn Abney</author>
<pubDate>Thu, 21 Sep 2006 00:00:00 GMT</pubDate>
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<title><![CDATA[Where wine is pleasure]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1490</link>
<description><![CDATA[Be familiar with these italian wine indications:
&nbsp; VDT (Vino da tavola).&nbsp; Just what it sounds like &ndash; a simple table wine.&nbsp; The label can&rsquo;t have a vintage year nor name the grape used to produce it. &nbsp; IGT (Indicazione Geografica Tipica). &#8230;<br><br><em>Issue no. 39/2006</em>]]></description>
<author>Carolyn Abney</author>
<pubDate>Fri, 8 Sep 2006 00:00:00 GMT</pubDate>
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<title><![CDATA[Life on both sides of the pond: ice cream or gelato?]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=453</link>
<description><![CDATA[Ice cream here in Italy is one thing that has always interested me. Throughout my travels in Europe, I have noticed that the ice cream products are different in each country. In England they have American brands such as Ben and &#8230;<br><br><em>Issue no. 38/2006</em>]]></description>
<author>Jared Turkus</author>
<pubDate>Thu, 27 Jul 2006 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Foodies corner: A scoop a day]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=454</link>
<description><![CDATA[Some consider gelato a sweet treat and some call it a staple in their diet. Whatever you may call it, everyone knows that Italy is the place for gelato. But what exactly is gelato? Is it just another name for ice &#8230;<br><br><em>Issue no. 38/2006</em>]]></description>
<author>Kara Hoffman</author>
<pubDate>Thu, 27 Jul 2006 00:00:00 GMT</pubDate>
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<title><![CDATA[A piece o' pie]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=514</link>
<description><![CDATA[Pizza is a word that people from almost every corner of our earth know.&nbsp; But is a pizza in Chicago the same as a pizza in Japan? Or is a pizza in New York the same as a pizza in Italy?&nbsp; &#8230;<br><br><em>Issue no. 35/2006</em>]]></description>
<author>Kara Hoffman</author>
<pubDate>Thu, 15 Jun 2006 00:00:00 GMT</pubDate>
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<title><![CDATA[True Brew]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=579</link>
<description><![CDATA[Suffered a trauma, had a bad day at work or simply dragged yourself out of bed in the morning? For Brits, all these occasions and many more call for one thing and one thing only &ndash; a nice cup of tea. &#8230;<br><br><em>Issue no. 34/2006</em>]]></description>
<author>Jenni Brooks</author>
<pubDate>Thu, 1 Jun 2006 00:00:00 GMT</pubDate>
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<title><![CDATA[WWW means 'wonderful weekend of wine']]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=17</link>
<description><![CDATA[The current popularity of &lsquo;enogastronomy&rsquo;- wine and food related tourism &ndash; may seem new but Italian wines have been drawing visitors since the Greeks overran the Etruscans. However, unlike food, wine in Italy in the last 35 years has changed dramatically. &#8230;<br><br><em>Issue no. 33/2006</em>]]></description>
<author>Carolyn Abney</author>
<pubDate>Thu, 18 May 2006 00:00:00 GMT</pubDate>
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<title><![CDATA[Take it without a pinch of salt]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=18</link>
<description><![CDATA[One story places all the blame on the Pisans. In fact, an old Tuscan proverb declares, Meglio un morto in casa che un pisano all&rsquo;uscio, which roughly translated means &lsquo;Better a death in the family than someone from Pisa on your &#8230;<br><br><em>Issue no. 33/2006</em>]]></description>
<author>Deirdre Pirro</author>
<pubDate>Thu, 18 May 2006 00:00:00 GMT</pubDate>
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<title><![CDATA[The oldest fast food in Florence]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=663</link>
<description><![CDATA[Any time from about 11:30 in the morning until into the evening, small crowds of people can be seen standing around mobile kiosks on street corners or in squares dotted about the centre of Florence. With their boiling cauldrons, marble or &#8230;<br><br><em>Issue no. 31/2006</em>]]></description>
<author>Deirdre Pirro</author>
<pubDate>Thu, 20 Apr 2006 00:00:00 GMT</pubDate>
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<title><![CDATA[Viva Vinitaly!]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=664</link>
<description><![CDATA[It&rsquo;s a wine lover&rsquo;s Disney World where nearly all the &lsquo;rides&rsquo; are free. The 40th edition of Vinitaly has just concluded in Verona, and some 4,200 companies involved in the world of wine were present. Until you have been there, it&rsquo;s &#8230;<br><br><em>Issue no. 31/2006</em>]]></description>
<author>Carolyn Abney</author>
<pubDate>Thu, 20 Apr 2006 00:00:00 GMT</pubDate>
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<title><![CDATA[Noble greens ar the Medici court]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=697</link>
<description><![CDATA[Cynara was a beautiful girl, with hair the color of ash (from the Latin word for ash Cinis-cineris), and Jupiter fell desperately in love with her. You know how Jupiter was. When he fell in love, he just wanted the girl &#8230;<br><br><em>Issue no. 30/2006</em>]]></description>
<author>Silvia Maccari</author>
<pubDate>Thu, 6 Apr 2006 00:00:00 GMT</pubDate>
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<title><![CDATA[Anything but cork!]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=757</link>
<description><![CDATA[There is no doubt that the standard of Tuscan wines has improved dramatically in the last two decades and that the battle between Tuscany and Piedmonte continues, as both strive for the premier accolade in Italy. However, even these excellent wines &#8230;<br><br><em>Issue no. 29/2006</em>]]></description>
<author>Giovanni Morelli</author>
<pubDate>Thu, 23 Mar 2006 00:00:00 GMT</pubDate>
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<title><![CDATA[Introducing the star of starters: Fennel]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=788</link>
<description><![CDATA[The next time you walk past that white bulb with the green fronds at your grocer&rsquo;s, stop and appreciate that it is one of nature&rsquo;s marvels. It is both an herb and a vegetable. Almost all of the plant is edible: &#8230;<br><br><em>Issue no. 28/2006</em>]]></description>
<author>Carolyn Abney</author>
<pubDate>Thu, 9 Mar 2006 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Over the Tuscan stove]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=821</link>
<description><![CDATA[I love Carnival in Tuscany. From the tiniest village party to the huge street parade in Viareggio, tricksters and costumes abound. Tiny children parade on Sunday afternoon along the Arno River dressed as Zorro or little princesses, while older kids run &#8230;<br><br><em>Issue no. 27/2006</em>]]></description>
<author>Judy Witts</author>
<pubDate>Thu, 23 Feb 2006 00:00:00 GMT</pubDate>
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<title><![CDATA[Champagne in Italian is spelled S-P-U-M-A-N-T-E]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=854</link>
<description><![CDATA[When we think of celebrations, we think of toasting with Champagne. But isn&rsquo;t every day worth celebrating? Why not drink sparkling wines more often? Why not have them throughout a meal instead of just before or after? It&rsquo;s all in the &#8230;<br><br><em>Issue no. 26/2006</em>]]></description>
<author>Carolyn Abney</author>
<pubDate>Thu, 9 Feb 2006 00:00:00 GMT</pubDate>
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<title><![CDATA[Ananas Daiquiri]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=3151</link>
<description><![CDATA[The following is from Ely, barman of Eby's Latin Bar. Eby's is specialised in Latin cuisine, fresh fruit drinks and other cocktails.
&nbsp;
The most popular cocktail at Eby's Latin Bar is the Pineapple Daiquiri.
&nbsp;
It's a vitamin-filled cocktail, made with high quality fresh &#8230;<br><br><em>Issue no. 26/2006</em>]]></description>
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<title><![CDATA[Over the Tuscan stove]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=888</link>
<description><![CDATA[Tuscany is a food lover&rsquo;s paradise. Each village has a speciality worth travelling to taste -- great wines, extra virgin olive oil, artisan cheeses, organic herbs. All make great gifts to bring back home to create your own fabulous dishes and &#8230;<br><br><em>Issue no. 25/2006</em>]]></description>
<author>Judy Witts</author>
<pubDate>Thu, 26 Jan 2006 00:00:00 GMT</pubDate>
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<title><![CDATA[Sipping well: an Italian beverage guide]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=924</link>
<description><![CDATA[In Florence, the worth of bar (or what we would call a caf&eacute;) is measured by its coffee&mdash;so much so that espresso machines are made to hold an upended bag of coffee in full display so that customers can see which &#8230;<br><br><em>Issue no. 24/2006</em>]]></description>
<author>Lori De Mori</author>
<pubDate>Thu, 12 Jan 2006 00:00:00 GMT</pubDate>
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<title><![CDATA[Tiny Bubbles]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=747</link>
<description><![CDATA[&ldquo;Chestnuts roasting on an open fire&rdquo; are fine, but a favorite sound of the season is the pop of a cork from Champagne or another sparkling wine.&nbsp; About 40% of the year&rsquo;s supply is consumed during December, with a crescendo on &#8230;<br><br><em>Issue no. 23/2005</em>]]></description>
<author>Carolyn Abney</author>
<pubDate>Thu, 29 Dec 2005 00:00:00 GMT</pubDate>
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<title><![CDATA[Out With the Old]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=748</link>
<description><![CDATA[New Year&rsquo;s Eve can be very dangerous in Italy; &ldquo;out with the old&rdquo; can mean broken plates and even larger items being thrown out of windows. So stay away from open windows! Italy is no different than many other countries in &#8230;<br><br><em>Issue no. 23/2005</em>]]></description>
<author>Judy Witts</author>
<pubDate>Thu, 29 Dec 2005 00:00:00 GMT</pubDate>
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<title><![CDATA[The Florentine's Top Ten]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=946</link>
<description><![CDATA[10 Vino Novello
&nbsp;
You&rsquo;ve probably seen wine shops and restaurants advertising the arrival of the newest wines and maybe wondered what the fuss is all about. Vino novello tends to be quite fruity and has a very distinct sweet flavour, but is &#8230;<br><br><em>Issue no. 22/2005</em>]]></description>
<author>Adriana Varela</author>
<pubDate>Thu, 15 Dec 2005 00:00:00 GMT</pubDate>
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<title><![CDATA[Over the Tuscan stove]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=947</link>
<description><![CDATA[My husband Andrea is the happiest when I make bollito misto for the holidays the dish that keeps on giving. I like to make it the day before the meal. We begin our meal with chicken liver crostini, serve tortellini in &#8230;<br><br><em>Issue no. 22/2005</em>]]></description>
<author>Judy Witts</author>
<pubDate>Thu, 15 Dec 2005 00:00:00 GMT</pubDate>
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<title><![CDATA[Flavours of the world: Florentine cuisine]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=971</link>
<description><![CDATA[There is a habit in Italy&mdash;and Florence is no exception&mdash;of talking about food while eating (&ldquo;wonderful meals I&rsquo;ve eaten&rdquo; being a particularly frequent topic).&nbsp; And if you were to ask a Florentine how important food is in the grand scheme of &#8230;<br><br><em>Issue no. 21/2005</em>]]></description>
<author>Lori De Mori</author>
<pubDate>Thu, 1 Dec 2005 00:00:00 GMT</pubDate>
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<title><![CDATA[Behind every great meal, there is a woman]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=972</link>
<description><![CDATA[Women chefs are an anomaly in Italy, and for that matter, in most of Europe. In North America more and more women are stirring the pot in this male dominated industry, but here in Italy, the domain of the professional kitchen &#8230;<br><br><em>Issue no. 21/2005</em>]]></description>
<author>Victoria Miachika</author>
<pubDate>Thu, 1 Dec 2005 00:00:00 GMT</pubDate>
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<title><![CDATA[Liquid gold: the wonders of 'Olio Nuovo']]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=997</link>
<description><![CDATA[It&rsquo;s olive harvest season. Time stops; nets and parachutes burst open like giant mushrooms in the November green olive orchards surrounding our city. This is where one of the world&rsquo;s best quality extra virgin olive oil is produced. 
&nbsp;
Fairly out of &#8230;<br><br><em>Issue no. 20/2005</em>]]></description>
<author>Alexandre Vladimir</author>
<pubDate>Thu, 17 Nov 2005 00:00:00 GMT</pubDate>
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<title><![CDATA[Doing the turkey in Tuscany]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=998</link>
<description><![CDATA[Thanksgiving - il giorno di ringraziamento - is less than a week away. Whether you are in Florence&nbsp;as a visitor, a student, or a resident, it is likely that your plans for the day are made. If you are an American &#8230;<br><br><em>Issue no. 20/2005</em>]]></description>
<author>Carolyn Abney</author>
<pubDate>Thu, 17 Nov 2005 00:00:00 GMT</pubDate>
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<title><![CDATA[Wine and War]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1021</link>
<description><![CDATA[Since medieval days, the territorial battles between Florence and Siena have become the stuff of legend. The battle of Montaperti is still a dispute that can make blood pressure rise and cause faces to become red with indignation. The Guelphs (Florentines) &#8230;<br><br><em>Issue no. 19/2005</em>]]></description>
<author>Giovanni Morelli</author>
<pubDate>Thu, 3 Nov 2005 00:00:00 GMT</pubDate>
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<title><![CDATA[Stomping time in Italy]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1070</link>
<description><![CDATA[From August to November, from Italy&rsquo;s mountainous north to its sunniest south, the grape harvest is under way. Once the legal time to harvest has begun &ndash; and this date varies by region &ndash; winemakers and agronomists try to select the &#8230;<br><br><em>Issue no. 17/2005</em>]]></description>
<author>Carolyn Abney</author>
<pubDate>Thu, 6 Oct 2005 00:00:00 GMT</pubDate>
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<title><![CDATA[Chocolate kisses & more]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1072</link>
<description><![CDATA[Having a grandfather who worked for an amazing 42 years for the world famous chocolate makers Cadbury&rsquo;s, it is no wonder I am a raving chocoholic. I have dreamt of walking through a city where the streets are lined with medieval &#8230;<br><br><em>Issue no. 17/2005</em>]]></description>
<author>Julie Birchley</author>
<pubDate>Thu, 6 Oct 2005 00:00:00 GMT</pubDate>
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<title><![CDATA[Over the tuscan stove - time to celebrate!]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1095</link>
<description><![CDATA[Depending on the weather, August and September bring the wine harvest. And, what would a harvest be without a festival? Italy is the only country in the world where every single region makes wine. So the whole country will be celebrating. &#8230;<br><br><em>Issue no. 16/2005</em>]]></description>
<author>Judy Witts</author>
<pubDate>Thu, 22 Sep 2005 00:00:00 GMT</pubDate>
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<title><![CDATA[Slow food]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1122</link>
<description><![CDATA[It almost sounds like the beginning of a novel: a group of friends sharing a bottle of wine and talking about the opening of a McDonald&rsquo;s restaurant at the foot of the Spanish Steps in Rome. About how this could be &#8230;<br><br><em>Issue no. 15/2005</em>]]></description>
<author>Carolyn Abney</author>
<pubDate>Thu, 8 Sep 2005 00:00:00 GMT</pubDate>
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<title><![CDATA[Over the tuscan stove - Notte di San Lorenzo!]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1146</link>
<description><![CDATA[August 10 is the feast day of the patron saint of the central market, San Lorenzo.&nbsp; Patron saint of chefs, he was grilled to death and is often shown with the grill in his hands, and as in the photo, over &#8230;<br><br><em>Issue no. 14/2005</em>]]></description>
<author>Judy Witts</author>
<pubDate>Thu, 4 Aug 2005 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Over the Tuscan stove - you say tomato]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1364</link>
<description><![CDATA[I adore tomatoes, in all their various forms, and what better place than Italy to enjoy them! When the tomatoes come into season, it is time to celebrate!
&nbsp;
Caprese salad with large, sliced ripe tomatoes, served with the freshest Mozzarella di Bufala, &#8230;<br><br><em>Issue no. 13/2005</em>]]></description>
<author>Judy Witts</author>
<pubDate>Thu, 21 Jul 2005 00:00:00 GMT</pubDate>
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<title><![CDATA[Sleepy Settignano's best kept secret]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1384</link>
<description><![CDATA[A stone&rsquo;s throw away from Florence, yet overlooked by most tourist itineraries, is Settignano, a largely undiscovered treasure of a town that sits quietly and tranquilly to the northeast of the city.&nbsp; Although its vistas are perhaps not quite on a &#8230;<br><br><em>Issue no. 12/2005</em>]]></description>
<author>Tova Piha</author>
<pubDate>Thu, 7 Jul 2005 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Over the tuscan stove - carciofi di leo]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1205</link>
<description><![CDATA[I adore shopping at Leo&rsquo;s stand. He carries only a few products, all displayed as if at Tiffany&rsquo;s, with each tomato shining, melons cut open for tasting, their perfume calling out &ldquo;Assaggiami&rdquo; (taste me), along with the rest of the season&rsquo;s &#8230;<br><br><em>Issue no. 10/2005</em>]]></description>
<author>Judy Witts</author>
<pubDate>Thu, 23 Jun 2005 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Top of the 'Pops' Coming to an Enoteca Near You...]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1229</link>
<description><![CDATA[Temperatures soared the last two weeks of May, but the weather wasn&rsquo;t the only thing that was &lsquo;hot.&rsquo; Hundreds of wine producers were busy showcasing their latest wares at various locations throughout Tuscany. So what was the verdict? What was hot &#8230;<br><br><em>Issue no. 9/2005</em>]]></description>
<author>Lee Cooper</author>
<pubDate>Thu, 16 Jun 2005 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Over the tuscan stove - Homemade liqueurs]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1270</link>
<description><![CDATA[Raised in California, I&rsquo;d never seen fireflies until I moved here. I&rsquo;ll never forget the first night I saw them. What a miracle! I passed the Ferragamo Villa while driving into Florence from Fiesole. It looked as though they had decorated &#8230;<br><br><em>Issue no. 8/2005</em>]]></description>
<author>Judy Witts</author>
<pubDate>Thu, 9 Jun 2005 00:00:00 GMT</pubDate>
</item>
<item>
<title><![CDATA[Over the tuscan stove - erbe toscane (tuscan herbs)]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1329</link>
<description><![CDATA[
What gives the Florentine roast pork, Arista, that fabulous flavour?
&nbsp;

Why are the roast potatoes here the best you&rsquo;ve ever had?
&nbsp;

Where can you get some of this magical and fragrant seasoning for your own kitchen?
&nbsp;
The secret is right outside your garden door, &#8230;<br><br><em>Issue no. 6/2005</em>]]></description>
<author>Judy Witts</author>
<pubDate>Thu, 26 May 2005 00:00:00 GMT</pubDate>
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<item>
<title><![CDATA[Summer Sagras]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1349</link>
<description><![CDATA[Summer in Florence</st1:place></st1:City> means strolls along the Arno</st1:place> at sunset, gelato with friends, and dinners alfresco that go late into the night. But for those willing to venture beyond the city walls, summer also means a world of Tuscan tastes and &#8230;<br><br><em>Issue no. 5/2005</em>]]></description>
<author>Amy Gulick</author>
<pubDate>Thu, 19 May 2005 00:00:00 GMT</pubDate>
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<title><![CDATA[Coffee Italian style]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1558</link>
<description><![CDATA[You would never have believed anything so simple as having a coffee could possibly be so complicated; but once you really understand Italian coffee you too will appreciate and indeed hold in great esteem the greatest of all Italian rituals - &#8230;<br><br><em>Issue no. 4/2005</em>]]></description>
<author>Suzi Jenkins</author>
<pubDate>Thu, 12 May 2005 00:00:00 GMT</pubDate>
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<title><![CDATA[Over the tuscan stove - Divine chefs and colleagues]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1559</link>
<description><![CDATA[&nbsp;
Cibr&egrave;o&rsquo;s Yellow Bell Pepper Soup
(Passato di Peperoni Gialli)
&nbsp;
4 yellow bell peppers 
3 medium Yukon Gold 
potatoes, peeled, left whole
1 red onion
1 medium carrot
1 stalk celery
1 bay leaf
1 cup extra virgin olive oil
4 cups vegetable broth
12 croutons of fried 
bread (for garnish)
4 &#8230;<br><br><em>Issue no. 4/2005</em>]]></description>
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<title><![CDATA[Wine lovers delight]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1423</link>
<description><![CDATA[One of the dilemmas of choosing that perfect bottle of wine is being faced with an endless array of colourful, but confusing labels. The more expensive the bottle, the more difficult the decision.
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How to weigh the myriad of choices? Enter the &#8230;<br><br><em>Issue no. 3/2005</em>]]></description>
<author>Lee Cooper</author>
<pubDate>Thu, 5 May 2005 00:00:00 GMT</pubDate>
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<title><![CDATA[Castellina]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1426</link>
<description><![CDATA[The following is from Judy Witts - owner of Divina Cucina. Judy offers cooking classes and walking tours of Florence and Chianti and has agreed to provide regular contributions to The Florentine.
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Castellina is one of the three castle towns in the &#8230;<br><br><em>Issue no. 3/2005</em>]]></description>
<author>Judy Witts</author>
<pubDate>Thu, 5 May 2005 00:00:00 GMT</pubDate>
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<title><![CDATA[Restaurants of San Lorenzo]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1444</link>
<description><![CDATA[The following is from Judy Witts &ndash; owner of Divina Cucina.Judy offers cooking classes and walking tours of Florence and Chianti and has agreed to provide regular contributions to The Florentine.
&nbsp;
As you wander through Florence and visit the museums, churches and &#8230;<br><br><em>Issue no. 2/2005</em>]]></description>
<author>Judy Witts</author>
<pubDate>Thu, 28 Apr 2005 00:00:00 GMT</pubDate>
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<title><![CDATA[Over the Tuscan stove - Primavera!]]></title>
<link>http://www.theflorentine.net/articles/article-view.asp?issuetocId=1183</link>
<description><![CDATA[It&rsquo;s easy to be a great chef when you use the best in seasonal ingredients available.&nbsp; And,&nbsp; spring is one of the reasons you remember why you love Tuscany so much!
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Once the rain has stopped and the sun has come out, &#8230;<br><br><em>Issue no. 1/2005</em>]]></description>
<author>Judy Witts</author>
<pubDate>Thu, 21 Apr 2005 00:00:00 GMT</pubDate>
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