<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Antipasti - Appetizers Recipe Archives &#8211; Tina&#039;s Table &#8211; Bologna, Italy</title>
	<atom:link href="https://www.tinastable.com/category/italian-recipes/antipasti-appetizers/feed/" rel="self" type="application/rss+xml" />
	<link>https://www.tinastable.com/category/italian-recipes/antipasti-appetizers/</link>
	<description>Exploring Italy and its Cuisine</description>
	<lastBuildDate>Wed, 22 Nov 2023 12:56:39 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>
	hourly	</sy:updatePeriod>
	<sy:updateFrequency>
	1	</sy:updateFrequency>
	
<site xmlns="com-wordpress:feed-additions:1">126940670</site>	<item>
		<title>Frittatine di Pasta Napoletane (Neapolitan Pasta Fritters)</title>
		<link>https://www.tinastable.com/frittatine-di-pasta-napoletane/</link>
					<comments>https://www.tinastable.com/frittatine-di-pasta-napoletane/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Wed, 22 Nov 2023 12:56:32 +0000</pubDate>
				<category><![CDATA[Antipasti - Appetizers]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Béchamel]]></category>
		<category><![CDATA[Campania]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Entertaining]]></category>
		<category><![CDATA[Fried food]]></category>
		<category><![CDATA[Ham]]></category>
		<category><![CDATA[Kid-Friendly]]></category>
		<category><![CDATA[Naples]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Peas]]></category>
		<category><![CDATA[Street Food]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=12978</guid>

					<description><![CDATA[Sometimes I marvel at the sheer number of delicious things that there are to eat and discover in Italian cuisine. Frittatine di Pasta Napoletane are extraordinarily scrumptious Neapolitan pasta fritters that are an important part of the incredible street food scene in Naples. These fried parcels of heaven are crunchy on the outside and creamy on the inside. In a word: dreamy. While there are many varieties of Frittatine di Pasta Napoletane, I&#8217;ve developed a recipe for a very popular (and mouthwatering) version. This variant includes a mixture of bucatini pasta, peas, ham, cheese, and béchamel. After this mixture cools,&#8230;]]></description>
		
					<wfw:commentRss>https://www.tinastable.com/frittatine-di-pasta-napoletane/feed/</wfw:commentRss>
			<slash:comments>1</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">12978</post-id>	</item>
		<item>
		<title>Pizza Scima (Abruzzese Unleavened Flatbread)</title>
		<link>https://www.tinastable.com/pizza-scima-abruzzese-unleavened-flatbread/</link>
					<comments>https://www.tinastable.com/pizza-scima-abruzzese-unleavened-flatbread/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Mon, 20 Mar 2023 18:13:55 +0000</pubDate>
				<category><![CDATA[Antipasti - Appetizers]]></category>
		<category><![CDATA[Contorni - Side Dishes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Abruzzo]]></category>
		<category><![CDATA[Aperitivo]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Entertaining]]></category>
		<category><![CDATA[Kid-Friendly]]></category>
		<category><![CDATA[Snacks]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=11028</guid>

					<description><![CDATA[I have a little known culinary treasure to share with you today. Pizza Scima (pronounced sheema) is a shockingly good unleavened flatbread from Abruzzo. Why shocking? Because most of us have never heard of it before. In my opinion, such yumminess should not remain hidden! Don&#8217;t worry, I am here to remedy the situation. Below I provide some background and a recipe. Pizza Scima is something that you&#8217;ll want to munch on all day. It&#8217;s flavorful, super crunchy on the outside, and rather moist inside. Since there is no yeast, the recipe comes together in no time. Without a need&#8230;]]></description>
		
					<wfw:commentRss>https://www.tinastable.com/pizza-scima-abruzzese-unleavened-flatbread/feed/</wfw:commentRss>
			<slash:comments>14</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">11028</post-id>	</item>
		<item>
		<title>Venetian Cicchetti (Part 2) &#8211; How to Plan a Cicchetti Menu &#038; Recipe for Fried Eggplant &#8220;Flying Saucer&#8221; Sandwiches</title>
		<link>https://www.tinastable.com/venetian-cicchetti-menu/</link>
					<comments>https://www.tinastable.com/venetian-cicchetti-menu/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Sat, 29 May 2021 12:51:04 +0000</pubDate>
				<category><![CDATA[Antipasti - Appetizers]]></category>
		<category><![CDATA[Italy Travel]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Aperitivo]]></category>
		<category><![CDATA[Eggplant]]></category>
		<category><![CDATA[Entertaining]]></category>
		<category><![CDATA[Kid Friendly]]></category>
		<category><![CDATA[Restaurant Recommendation]]></category>
		<category><![CDATA[Veneto]]></category>
		<category><![CDATA[Venice]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=8778</guid>

					<description><![CDATA[Welcome to Part 2 of my conversation about Venetian cicchetti. In my last post, Venetian Cicchetti (Part 1) &#8211; An Intro, A Love Letter, Advice, I discussed what cicchetti are, a bit about their history, and the culture surrounding them. Having laid the foundation, I&#8217;m going to do my favorite thing and talk about the food itself! I provide a lot of information but, in doing so, by the end of this post you should be confident enough to compose a Venetian cicchetti menu of your own. Also, I am going to share a flexible and delicious eggplant recipe to&#8230;]]></description>
		
					<wfw:commentRss>https://www.tinastable.com/venetian-cicchetti-menu/feed/</wfw:commentRss>
			<slash:comments>7</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">8778</post-id>	</item>
		<item>
		<title>Sautéed Calamari with Breadcrumbs &#038; Braised Artichokes (Calamari con Pangrattato in Padella con Carciofi)</title>
		<link>https://www.tinastable.com/calamari-artichokes/</link>
					<comments>https://www.tinastable.com/calamari-artichokes/#respond</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Wed, 03 Feb 2021 13:57:28 +0000</pubDate>
				<category><![CDATA[Antipasti - Appetizers]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Secondi - Main Courses]]></category>
		<category><![CDATA[Artichokes]]></category>
		<category><![CDATA[Calamari]]></category>
		<category><![CDATA[Restaurant Recommendation]]></category>
		<category><![CDATA[Rome]]></category>
		<category><![CDATA[Seafood]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=7043</guid>

					<description><![CDATA[Hello folks. Today, I am forcing myself out of my quarantine fog! I&#8217;d like to share a lovely recipe for sautéed calamari with artichokes. This is a simple preparation, consisting of sautéed calamari lightly coated in crispy breadcrumbs, served on a bed of braised, seasonal artichokes. A light hint of garlic infuses the whole dish. What&#8217;s not to like? My whole family loves it, including my little girl. If you are a lover of calamari and artichokes and like the idea of them together, give this recipe a try. Travel memories&#8230; This recipe, like my Tonnarelli alla Gricia with Artichokes,&#8230;]]></description>
		
					<wfw:commentRss>https://www.tinastable.com/calamari-artichokes/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">7043</post-id>	</item>
		<item>
		<title>Savory Pizzelles (Pizzelle Salate)</title>
		<link>https://www.tinastable.com/savory-pizzelles-pizzelle-salate/</link>
					<comments>https://www.tinastable.com/savory-pizzelles-pizzelle-salate/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Sat, 12 Oct 2019 19:22:27 +0000</pubDate>
				<category><![CDATA[Antipasti - Appetizers]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Abruzzo]]></category>
		<category><![CDATA[Anchovies]]></category>
		<category><![CDATA[Entertaining]]></category>
		<category><![CDATA[Fennel]]></category>
		<category><![CDATA[Peperoncino]]></category>
		<category><![CDATA[Pizzaiolo]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=3643</guid>

					<description><![CDATA[Are you a fan of pizzelles? Those typically sweet waffle cookies, traditionally flavored with anise or other flavors such as lemon? Did you know that they can be savory as well? Today I&#8217;m going to share with you a very simple and adaptable recipe for savory pizzelles. I will provide a base recipe with four different flavor variations. You can serve these with cured meats, olives, cheeses and any other salty nibble that captures your fancy. Spritz o&#8217;clock just got more interesting! Please read on to hear about these traditional cookies from Abruzzo, with a savory twist. I will also&#8230;]]></description>
		
					<wfw:commentRss>https://www.tinastable.com/savory-pizzelles-pizzelle-salate/feed/</wfw:commentRss>
			<slash:comments>16</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">3643</post-id>	</item>
		<item>
		<title>Artichoke Crostini with Parsley &#038; Mint (Crostini ai Carciofi con Prezzemolo e Mentuccia)</title>
		<link>https://www.tinastable.com/artichoke-crostini/</link>
					<comments>https://www.tinastable.com/artichoke-crostini/#respond</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Thu, 18 Apr 2019 08:34:40 +0000</pubDate>
				<category><![CDATA[Antipasti - Appetizers]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Artichokes]]></category>
		<category><![CDATA[Easter]]></category>
		<category><![CDATA[Finger Food]]></category>
		<category><![CDATA[Spring recipe]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=2738</guid>

					<description><![CDATA[If you follow me at all on Instagram, you know that I adore artichokes. I love cooking them, eating them, and I can&#8217;t stop taking pictures of them. I really can&#8217;t! If you are similarly afflicted, this recipe for Artichoke Crostini with Parsley &#38; Mint will be a winner. Toasted baguette slices are topped with a lovely, chunky puree of fresh artichokes that are delicately braised with garlic, then seasoned with parsley and mint. To finish, you top them with shavings of Parmigiano-Reggiano cheese to add richness, then drizzle with extra virgin olive oil. They make a lovely starter to&#8230;]]></description>
		
					<wfw:commentRss>https://www.tinastable.com/artichoke-crostini/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">2738</post-id>	</item>
		<item>
		<title>Calabrian Stuffed Eggplants</title>
		<link>https://www.tinastable.com/calabrian-stuffed-eggplants/</link>
					<comments>https://www.tinastable.com/calabrian-stuffed-eggplants/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Tue, 11 Dec 2018 10:46:21 +0000</pubDate>
				<category><![CDATA[Antipasti - Appetizers]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Calabrese]]></category>
		<category><![CDATA[Eggplant]]></category>
		<category><![CDATA[Kid Friendly]]></category>
		<category><![CDATA[Southern Italian]]></category>
		<category><![CDATA[Summer recipe]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=1912</guid>

					<description><![CDATA[I have been eating these Calabrian Stuffed Eggplants, called Melanzane Ripiene alla Calabrese, my whole life. Frankly, I can think of no other dish that has so much meaning to me. As I was planning my Christmas menus this year, it occurred to me that I should probably write the recipe down once and for all, so that I could pass it on and share it with others. Up until now, I&#8217;ve been preparing the dish like an Italian, all by eye. Some people aren&#8217;t comfortable with that, so I tested the recipe twice last week to get it just&#8230;]]></description>
		
					<wfw:commentRss>https://www.tinastable.com/calabrian-stuffed-eggplants/feed/</wfw:commentRss>
			<slash:comments>76</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1912</post-id>	</item>
	</channel>
</rss>
