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	<title>Aperitivo Archives &#8211; Tina&#039;s Table</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>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>
		
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			<slash:comments>7</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">8778</post-id>	</item>
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