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	<title>Anchovies Archives &#8211; Italian Food &amp; Travel Blog &#8211; Tina&#039;s Table</title>
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	<description>Exploring Italy and its Cuisine</description>
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		<title>Bagna Cauda (Piedmontese Warm Anchovy &#038; Garlic Sauce)</title>
		<link>https://www.tinastable.com/bagna-cauda-recipe/</link>
					<comments>https://www.tinastable.com/bagna-cauda-recipe/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Thu, 21 Nov 2019 13:59:02 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Secondi - Main Courses]]></category>
		<category><![CDATA[Anchovies]]></category>
		<category><![CDATA[Entertaining]]></category>
		<category><![CDATA[Fall recipe]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Piedmont]]></category>
		<category><![CDATA[Terra Cotta cookware]]></category>
		<category><![CDATA[Turin]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=4122</guid>

					<description><![CDATA[Bagna Cauda from Piedmont is one of those iconic dishes that you come across repeatedly when you read about Italian cuisine. What it is, at its simplest, is a warm sauce of garlic and anchovies slowly cooked in extra virgin olive oil until soft and luscious, served in autumn with seasonal raw and cooked vegetables. It&#8217;s not just a dish but a communal event shared with friends and family. (Red wine flowing&#8230;) If you hear the recipe described &#8211; it doesn&#8217;t necessarily sound appealing or interesting at first. However, once you taste it and experience a proper Bagna Cauda, it&#8230;]]></description>
		
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			<slash:comments>28</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">4122</post-id>	</item>
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		<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>
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					<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>
		
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			<slash:comments>16</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">3643</post-id>	</item>
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