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	<title>Calabrese Archives &#8211; Tina&#039;s Table</title>
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	<description>Exploring Italy and its Cuisine</description>
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		<title>Spaghetti alla Corte d&#8217;Assise (Spaghetti in a Spicy Calabrian Tomato Sauce)</title>
		<link>https://www.tinastable.com/spaghetti-alla-corte-dassise/</link>
					<comments>https://www.tinastable.com/spaghetti-alla-corte-dassise/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Mon, 18 Mar 2019 13:08:20 +0000</pubDate>
				<category><![CDATA[Primi - Pasta, Rice, Soups]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Calabrese]]></category>
		<category><![CDATA[Calabria]]></category>
		<category><![CDATA[Southern Italian]]></category>
		<category><![CDATA[Spicy]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=2544</guid>

					<description><![CDATA[Let&#8217;s take a culinary journey to my Calabrian roots. Today, I&#8217;m sharing a little known dish called Spaghetti alla Corte d&#8217;Assise. If you enjoy exploring Italian regional cuisine and like spicy food, you&#8217;re going to love this recipe. Spaghetti alla Corte d&#8217;Assise is a delicious and fiery primo with simple ingredients &#8211; extra virgin olive oil, garlic, fresh chilies, tomato, parsley, and of course, spaghetti. It&#8217;s easy to make, super yummy, and satisfying. Read on to hear more about this Calabrian pasta dish! A little background&#8230; I first had this dish years ago at my cousin&#8217;s house in Calabria. I&#8217;m&#8230;]]></description>
		
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			<slash:comments>15</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">2544</post-id>	</item>
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		<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>
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					<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>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">1912</post-id>	</item>
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