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	<title>Campania Archives &#8211; Tina&#039;s Table</title>
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		<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>
		
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			<slash:comments>1</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">12978</post-id>	</item>
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		<title>Pasta e Patate con la Provola (Neapolitan Pasta, Potato &#038; Provola Cheese Soup)</title>
		<link>https://www.tinastable.com/pasta-patate-provola/</link>
					<comments>https://www.tinastable.com/pasta-patate-provola/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Tue, 07 May 2019 20:18:36 +0000</pubDate>
				<category><![CDATA[Dining Out]]></category>
		<category><![CDATA[Italy Travel]]></category>
		<category><![CDATA[Primi - Pasta, Rice, Soups]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Campania]]></category>
		<category><![CDATA[Kid Friendly]]></category>
		<category><![CDATA[Naples]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Restaurant Recommendation]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=2800</guid>

					<description><![CDATA[Pasta e Patate con la Provola is a Neapolitan classic, straight out of la cucina povera, or poor man&#8217;s cooking. I do not feel poor however when I eat it, I feel damned lucky! It is a hearty, scrumptious, and comforting dish normally served in winter. Nonetheless, it is freezing in Bologna right now which gave me the perfect excuse to make it today! Yippee&#160;for silver linings. I didn&#8217;t make it this winter so am mighty satisfied to have squeezed it in before it truly gets too hot to make it. If it&#8217;s cold wherever you are, this recipe might&#8230;]]></description>
		
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			<slash:comments>14</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">2800</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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