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	<title>Italian Cooking Forum with Paolo Villoresi</title>
	<link>http://italiancookingforum.net/blog</link>
	<description>a casual way to talk freely about Italian cuisine and culture</description>
	<lastBuildDate>Fri, 03 Feb 2012 11:35:23 +0000</lastBuildDate>
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		<title>Did you know: carpaccio</title>
		<description><![CDATA[Carpaccio is a dish that consists of raw meat that is sliced very thinly. Giuseppe Cipriani created it in 1950 for the Countess Amalia Nani Mocenigo, whose doctors put her on a strict diet that prevented her from eating cooked meat. As a result of this diet, Cipriani, the founder of Harry&#8217;s Bar in Venice, [...]]]></description>
		<link>http://italiancookingforum.net/blog/2012/02/03/did-you-know-carpaccio/</link>
			</item>
	<item>
		<title>How to: serve and store spumante</title>
		<description><![CDATA[The Christmas holiday and New Year celebrations tend to be associated with drinking bubbly, or spumante wine, such as Champagne, Prosecco, Asti Spumante, and even Lambrusco. Below we have a few tricks to help you through the season. 1. Placing your room-temperature bubbly in a bucket filled with a lot of ice water (at least [...]]]></description>
		<link>http://italiancookingforum.net/blog/2011/12/29/how-to-serve-and-store-spumante/</link>
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		<title>Happy Holidays! Give a gift to your friends. Give a subscription to CIBO</title>
		<description><![CDATA[For one (1) subscription you will receive this Christmas recipe-card for free to send to your friends and family: For three (3) subscriptions we will give you Paolo Villoresi Fabulous Finger Foods e-dossier: To SUBSCRIBE CLICK HERE. Promo Price Only $9.95!]]></description>
		<link>http://italiancookingforum.net/blog/2011/12/05/happy-holidays/</link>
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		<title>Turkey alla Canzanese</title>
		<description><![CDATA[&#160; 1 2 1⁄2-lb. turkey breast salt and freshly ground pepper 4 cloves garlic, chopped 1 sprig rosemary, leaves only, minced 5 fresh bay leaves extra-virgin olive oil chicken stock, heated for basting 1. Preheat the oven to 400°. Carefully lift up and separate the skin from the breast meat, leaving one side slightly attached. [...]]]></description>
		<link>http://italiancookingforum.net/blog/2011/12/02/turkey-alla-canzanese/</link>
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		<title>Fast &amp; Simple: acorn squash soup</title>
		<description><![CDATA[Acorn squash soup 4 acorn squash extra-virgin olive oil 2 tbsp. unsalted butter 2 shallots, minced 4 1⁄2 c. chicken broth, plus extra 3⁄4 c. half-and-half salt and freshly ground pepper 1⁄3 c. chives, minced 1. Slice the tops off of the acorn squashes, scoop out the seeds andpulp and reserve for later use. Arrange [...]]]></description>
		<link>http://italiancookingforum.net/blog/2011/11/18/fast-simple-acorn-squash-soup/</link>
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