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	<title>Parmigiano-Reggiano Archives &#8211; Tina&#039;s Table</title>
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	<link>https://www.tinastable.com/tag/parmigiano-reggiano/</link>
	<description>Exploring Italy and its Cuisine</description>
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		<title>Traditional Lasagna Bolognese (Lasagne Verdi alla Bolognese)</title>
		<link>https://www.tinastable.com/traditional-lasagna-bolognese/</link>
					<comments>https://www.tinastable.com/traditional-lasagna-bolognese/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Fri, 02 Jun 2023 13:05:30 +0000</pubDate>
				<category><![CDATA[Bologna]]></category>
		<category><![CDATA[Primi - Pasta, Rice, Soups]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Emilia-Romagna]]></category>
		<category><![CDATA[Fresh Pasta]]></category>
		<category><![CDATA[Kid Friendly]]></category>
		<category><![CDATA[Parmigiano-Reggiano]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=11611</guid>

					<description><![CDATA[If you&#8217;ve read my post about authentic Ragù Bolognese and tried the recipe, you&#8217;re ready to prepare an iconic Bolognese preparation &#8211; Lasagne Verdi alla Bolognese. It&#8217;s one of my favorite dishes of all time. Making this lasagna requires only a few components &#8211; spinach pasta, Ragù Bolognese, béchamel sauce, and Parmigiano-Reggiano cheese. When prepared with care, these elements come together to create something truly extraordinary. Besides Tagliatelle al Ragù and Tortellini in Brodo, it&#8217;s one of the most important &#8220;primi&#8221; (pasta courses) in Bolognese cuisine. This traditional Lasagna Bolognese is everything a good Italian-style lasagna should be &#8211; it&#8217;s&#8230;]]></description>
		
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			<slash:comments>14</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">11611</post-id>	</item>
		<item>
		<title>Ricotta and Spinach Ravioli with Butter and Sage (Ravioli di Ricotta e Spinaci con Burro e Salvia)</title>
		<link>https://www.tinastable.com/ricotta-and-spinach-ravioli/</link>
					<comments>https://www.tinastable.com/ricotta-and-spinach-ravioli/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Fri, 25 Feb 2022 08:54:21 +0000</pubDate>
				<category><![CDATA[Primi - Pasta, Rice, Soups]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Entertaining]]></category>
		<category><![CDATA[Fresh Pasta]]></category>
		<category><![CDATA[Kid Friendly]]></category>
		<category><![CDATA[Parmigiano-Reggiano]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=9964</guid>

					<description><![CDATA[Pasta is one of my favorite things on the planet. I can&#8217;t get enough of it. Pasta is happy food. Fresh or dried, I don&#8217;t care, I love it all. Today, I&#8217;m sharing a recipe for an iconic stuffed pasta dish &#8211; Ricotta and Spinach Ravioli with Butter and Sage. Happy food indeed! This beloved dish is an Italian classic for a reason. It&#8217;s delicious, satisfying, simple, comforting, fun and, for many Italians, full of memories. In other words, it&#8217;s everything that Italian food is about. These beautiful ravioli filled with fresh ricotta cheese, spinach, aged Parmigiano-Reggiano cheese, and freshly&#8230;]]></description>
		
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			<slash:comments>11</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">9964</post-id>	</item>
		<item>
		<title>Egg Yolk Ravioli (Uovo in Raviolo)</title>
		<link>https://www.tinastable.com/egg-yolk-ravioli/</link>
					<comments>https://www.tinastable.com/egg-yolk-ravioli/#respond</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Thu, 11 Mar 2021 16:08:24 +0000</pubDate>
				<category><![CDATA[Primi - Pasta, Rice, Soups]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Emilia-Romagna]]></category>
		<category><![CDATA[Entertaining]]></category>
		<category><![CDATA[Fresh Pasta]]></category>
		<category><![CDATA[Imola]]></category>
		<category><![CDATA[Parmigiano-Reggiano]]></category>
		<category><![CDATA[Spinach]]></category>
		<category><![CDATA[Truffles]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=8150</guid>

					<description><![CDATA[These egg yolk ravioli (Uovo in Raviolo) are as striking as they are scrumptious. Imagine one large raviolo on a beautiful plate. A thin veil of pasta encases a ricotta and spinach filling that surrounds a golden egg yolk. Once cooked, it is topped with aged Parmigiano-Reggiano cheese, high-quality melted butter, and fresh seasonal truffles. When it&#8217;s time to serve, the yolk is still runny and luscious. The result is a heavenly, impressive, and downright sexy first course that is perfect for a special occasion. Talk about a showstopper! Happily, they are a lot easier to prepare than you might&#8230;]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">8150</post-id>	</item>
		<item>
		<title>Tortellini in Brodo (Tortellini in Broth, Bologna-Style)</title>
		<link>https://www.tinastable.com/tortellini-in-brodo/</link>
					<comments>https://www.tinastable.com/tortellini-in-brodo/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Fri, 05 Mar 2021 18:07:22 +0000</pubDate>
				<category><![CDATA[Bologna]]></category>
		<category><![CDATA[Primi - Pasta, Rice, Soups]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Emilia-Romagna]]></category>
		<category><![CDATA[Entertaining]]></category>
		<category><![CDATA[Fresh Pasta]]></category>
		<category><![CDATA[Mortadella]]></category>
		<category><![CDATA[Parmigiano-Reggiano]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=7756</guid>

					<description><![CDATA[Tortellini in Brodo is one of the culinary symbols of my adopted city, Bologna. Picture a flavorful meat filling, full of prized ingredients from the area, enveloped by delicate handmade and hand-rolled pasta, served in glorious homemade broth. When prepared with love and skill it is magical, luscious, and transcendent fare. (I&#8217;m swooning just thinking about it&#8230;) Tortellini in Brodo is an extremely important dish in this part of the world, not merely a recipe. It holds centuries of history and tradition behind it. Today, I want to clarify, as I did with my Ragù Bolognese article, what Tortellini in&#8230;]]></description>
		
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			<slash:comments>19</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">7756</post-id>	</item>
		<item>
		<title>Savory Italian Crepes with Radicchio di Treviso, Taleggio &#038; Speck (Crespelle con Radicchio di Treviso, Taleggio e Speck)</title>
		<link>https://www.tinastable.com/savory-italian-crepes-with-radicchio-di-treviso/</link>
					<comments>https://www.tinastable.com/savory-italian-crepes-with-radicchio-di-treviso/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Wed, 17 Feb 2021 16:40:58 +0000</pubDate>
				<category><![CDATA[Primi - Pasta, Rice, Soups]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bechamel]]></category>
		<category><![CDATA[crepes]]></category>
		<category><![CDATA[crespelle]]></category>
		<category><![CDATA[Parmigiano-Reggiano]]></category>
		<category><![CDATA[radicchio]]></category>
		<category><![CDATA[speck]]></category>
		<category><![CDATA[Taleggio]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=7213</guid>

					<description><![CDATA[Every time I make crepes, either sweet or savory, I wonder why I don&#8217;t prepare them more often. They are so fun to cook and always delightful. The smell alone of these delicate savory Italian crepes makes the recipe worth doing. Picture luscious crepes filled with Radicchio di Treviso, Taleggio &#38; Speck, topped with creamy béchamel and Parmigiano-Reggiano cheese. Oh my. Thankfully, they don&#8217;t just smell insanely delicious, they are utterly delectable. Seriously. From an American perspective, radicchio (in the chicory family) is generally something you throw into a salad. Here in Italy, however, it has many applications. There is&#8230;]]></description>
		
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			<slash:comments>1</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">7213</post-id>	</item>
		<item>
		<title>Quick &#038; Easy Meatballs with Chicken &#038; Pork in a Light Tomato Sauce (Polpette di Pollo e Maiale)</title>
		<link>https://www.tinastable.com/quick-easy-meatballs/</link>
					<comments>https://www.tinastable.com/quick-easy-meatballs/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Thu, 22 Oct 2020 13:51:32 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Secondi - Main Courses]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Kid Friendly]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Molise]]></category>
		<category><![CDATA[Parmigiano-Reggiano]]></category>
		<category><![CDATA[Pork]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=6416</guid>

					<description><![CDATA[Meatballs. Who doesn&#8217;t love meatballs? Anyone? Meatballs are scrumptious little balls of comfort and joy. Kids and adults love them and, personally, I&#8217;d take a meatball over a steak any day. These quick &#38; easy meatballs are a bit different from the Italian meatballs you might know. They are inspired by my recent travels to Molise. Prepared with chicken and pork, they are light, tender, delicate, have balanced flavor, are lower in fat, and come together in about 30-35 minutes total! All of that and they are absolutely delicious. San Martino in Pensilis If you have been following me here&#8230;]]></description>
		
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			<slash:comments>6</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">6416</post-id>	</item>
		<item>
		<title>Ragù Bolognese (Bolognese Sauce) &#8211; an Analysis, with Recipes, Tips &#038; Resources</title>
		<link>https://www.tinastable.com/ragu-bolognese-bolognese-sauce/</link>
					<comments>https://www.tinastable.com/ragu-bolognese-bolognese-sauce/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Fri, 01 May 2020 14:00:25 +0000</pubDate>
				<category><![CDATA[Bologna]]></category>
		<category><![CDATA[Primi - Pasta, Rice, Soups]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bolognese]]></category>
		<category><![CDATA[Emilia-Romagna]]></category>
		<category><![CDATA[Fresh Pasta]]></category>
		<category><![CDATA[Kid Friendly]]></category>
		<category><![CDATA[Parmigiano-Reggiano]]></category>
		<category><![CDATA[Terra Cotta cookware]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=4890</guid>

					<description><![CDATA[Ragù Bolognese or Bolognese Sauce is justifiably famous all over the world. Widespread though it is, it is greatly misunderstood and ill-prepared outside of Bologna. Next week marks our 6th anniversary here, making it the perfect time for me to discuss this iconic, delicious, rich, and scrumptious meat sauce! Read on to learn about Ragù Bolognese as it&#8217;s prepared and served in Bologna. I will share insights and experiences, and provide recipe resources so that you can make this heavenly dish at home, Bolognese style! I&#8217;ve wanted to write this post for a long time. A year in fact. Unfortunately,&#8230;]]></description>
		
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			<slash:comments>29</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">4890</post-id>	</item>
		<item>
		<title>Leek Gnudi (Gnudi di Porri)</title>
		<link>https://www.tinastable.com/leek-gnudi/</link>
					<comments>https://www.tinastable.com/leek-gnudi/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Tue, 28 Jan 2020 11:58:16 +0000</pubDate>
				<category><![CDATA[Italian Food & Travel Blog]]></category>
		<category><![CDATA[Primi - Pasta, Rice, Soups]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fall recipe]]></category>
		<category><![CDATA[leeks]]></category>
		<category><![CDATA[Parmigiano-Reggiano]]></category>
		<category><![CDATA[Restaurant Recommendation]]></category>
		<category><![CDATA[Ricotta]]></category>
		<category><![CDATA[Tuscany]]></category>
		<category><![CDATA[Winter recipe]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=4468</guid>

					<description><![CDATA[Leek gnudi or Gnudi di Porri are a twist on a popular Tuscan dish of humble origins. Gnudi are traditionally little dumplings of sheep&#8217;s milk ricotta cheese and spinach, chard, or other greens such as cavolo nero (dinosaur kale), mixed with Parmigiano-Reggiano cheese, fresh nutmeg, egg and often flour. In this version, I use leeks, an ingredient often used in Tuscan cuisine, instead of greens. Sauced with a butter and sage sauce, it&#8217;s a simple, delicious and lovely dish that&#8217;s quick to prepare. I came across these leek gnudi at a restaurant called the Ristorante da Pode near San Gimignano&#8230;]]></description>
		
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			<slash:comments>2</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">4468</post-id>	</item>
		<item>
		<title>Tagliatelle al Prosciutto (Tagliatelle with Prosciutto)</title>
		<link>https://www.tinastable.com/tagliatelle-al-prosciutto/</link>
					<comments>https://www.tinastable.com/tagliatelle-al-prosciutto/#respond</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Fri, 25 Oct 2019 11:48:07 +0000</pubDate>
				<category><![CDATA[Primi - Pasta, Rice, Soups]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Emilia-Romagna]]></category>
		<category><![CDATA[First Course]]></category>
		<category><![CDATA[Fresh Pasta]]></category>
		<category><![CDATA[Kid Friendly]]></category>
		<category><![CDATA[Parmigiano-Reggiano]]></category>
		<category><![CDATA[Prosciutto]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=3829</guid>

					<description><![CDATA[Greetings pasta lovers! Tagliatelle al Prosciutto, a simple, scrumptious dish from Emilia-Romagna, is a preparation that is high in flavor yet low in effort. We love dishes like that, don&#8217;t we? Every cook needs dishes like this in their culinary arsenal. Tagliatelle al Prosciutto consists of fresh egg tagliatelle, Prosciutto di Parma, Parmigiano-Reggiano cheese and butter. That&#8217;s it! Some people, like me, also add shallot or onion. This is the perfect meal for those who want to prepare something&#160;delicious but are pressed for time. Pasta obsessed&#8230; If you have been following me for a while, you know that I make&#8230;]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">3829</post-id>	</item>
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