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	<title>Contorni - Side Dishes Archives &#8211; Tina&#039;s Table &#8211; Bologna, Italy</title>
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		<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>
		
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			<slash:comments>14</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">11028</post-id>	</item>
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		<title>Butternut Squash Parmigiana (Zucca alla Parmigiana)</title>
		<link>https://www.tinastable.com/butternut-squash-parmigiana/</link>
					<comments>https://www.tinastable.com/butternut-squash-parmigiana/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Thu, 14 Nov 2019 07:51:00 +0000</pubDate>
				<category><![CDATA[Contorni - Side Dishes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Secondi - Main Courses]]></category>
		<category><![CDATA[Fall recipe]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Mozzarella]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=4034</guid>

					<description><![CDATA[To say that I like to eat and eat well is an understatement. I adore food from all over the world. Consequently, coming up with an absolute favorite dish is tough. However, Eggplant Parmigiana is way up there on my favorites list. If I could select my final meal, I&#8217;d definitely include a huge tray of it, just for me! Zucca alla Parmigiana or Butternut Squash Parmigiana is a fall/winter version of the dish. In my version, I use the same glorious flavors of a Neapolitan Melanzane alla Parmigiana, but switch out the summery eggplant with winter squash. It&#8217;s a&#8230;]]></description>
		
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			<slash:comments>2</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">4034</post-id>	</item>
		<item>
		<title>Zucchine alla Scapece al Forno &#8211; A Classic Recipe Lightened Up</title>
		<link>https://www.tinastable.com/zucchine-alla-scapece-al-forno/</link>
					<comments>https://www.tinastable.com/zucchine-alla-scapece-al-forno/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Wed, 18 Jul 2018 16:11:05 +0000</pubDate>
				<category><![CDATA[Contorni - Side Dishes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Campania]]></category>
		<category><![CDATA[Summer recipe]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Zucchini]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=1395</guid>

					<description><![CDATA[It&#8217;s that wonderful time of year when all sorts of glorious vegetables are in season and at their peak. One such vegetable is that workhorse &#8211; zucchini. I feel like I could eat it almost every day and never tire of it. It&#8217;s so versatile, reasonable, and simple to prepare. Even though it&#8217;s available year-round, during summer it has much more flavor. Do you need a new way to prepare it? If so, try this classic dish from the Campania region called Zucchine alla Scapece. Zucchine alla Scapece: a Campanian Classic If you have ever visited Naples or the Amalfi Coast, you&#8230;]]></description>
		
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			<slash:comments>6</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1395</post-id>	</item>
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