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	<title>Restaurant Recommendation Archives &#8211; Tina&#039;s Table</title>
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	<description>Exploring Italy and its Cuisine</description>
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		<title>Easy Tiramisù with Cantucci (Tiramisù con i Cantucci)</title>
		<link>https://www.tinastable.com/easy-tiramisu-with-cantucci/</link>
					<comments>https://www.tinastable.com/easy-tiramisu-with-cantucci/#respond</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Thu, 07 Oct 2021 15:11:14 +0000</pubDate>
				<category><![CDATA[Dolci - Desserts]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Almonds]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[Entertaining]]></category>
		<category><![CDATA[mascarpone]]></category>
		<category><![CDATA[Restaurant Recommendation]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=9875</guid>

					<description><![CDATA[Tiramisù &#8211; one of Italy&#8217;s most beloved desserts. I can hardly think of a more ubiquitous dessert here in Italy or outside of it. Who doesn&#8217;t love it? Today, I am sharing a super quick and delicious recipe for it using cantucci (almond biscotti) in place of the traditional savoiardi cookies. It is a delightful twist with extra crunch and flavor coming from the almonds and a hint of chocolate due to the addition of chocolate chips. Yum. This is the kind of dessert that you can whip up in the morning and serve in the evening. We all need&#8230;]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">9875</post-id>	</item>
		<item>
		<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>
		<item>
		<title>Sautéed Calamari with Breadcrumbs &#038; Braised Artichokes (Calamari con Pangrattato in Padella con Carciofi)</title>
		<link>https://www.tinastable.com/calamari-artichokes/</link>
					<comments>https://www.tinastable.com/calamari-artichokes/#respond</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Wed, 03 Feb 2021 13:57:28 +0000</pubDate>
				<category><![CDATA[Antipasti - Appetizers]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Secondi - Main Courses]]></category>
		<category><![CDATA[Artichokes]]></category>
		<category><![CDATA[Calamari]]></category>
		<category><![CDATA[Restaurant Recommendation]]></category>
		<category><![CDATA[Rome]]></category>
		<category><![CDATA[Seafood]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=7043</guid>

					<description><![CDATA[Hello folks. Today, I am forcing myself out of my quarantine fog! I&#8217;d like to share a lovely recipe for sautéed calamari with artichokes. This is a simple preparation, consisting of sautéed calamari lightly coated in crispy breadcrumbs, served on a bed of braised, seasonal artichokes. A light hint of garlic infuses the whole dish. What&#8217;s not to like? My whole family loves it, including my little girl. If you are a lover of calamari and artichokes and like the idea of them together, give this recipe a try. Travel memories&#8230; This recipe, like my Tonnarelli alla Gricia with Artichokes,&#8230;]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">7043</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>Guinea Fowl with Olives &#038; Potatoes (Faraona con le Olive e le Patate)</title>
		<link>https://www.tinastable.com/italian-guinea-fowl-olives-potatoes/</link>
					<comments>https://www.tinastable.com/italian-guinea-fowl-olives-potatoes/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Fri, 17 May 2019 13:43:43 +0000</pubDate>
				<category><![CDATA[Dining Out]]></category>
		<category><![CDATA[Italy Travel]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Secondi - Main Courses]]></category>
		<category><![CDATA[Guinea Fowl]]></category>
		<category><![CDATA[Lazio]]></category>
		<category><![CDATA[Restaurant Recommendation]]></category>
		<category><![CDATA[Rome]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=2891</guid>

					<description><![CDATA[If you have traveled to Italy or other parts of Europe, you may have come across guinea fowl or guinea hen (faraona in Italian). I first encountered it in Italy and found it to be utterly delicious. Although it&#8217;s not very common in the USA, it&#8217;s something that I think many people would adore if they tried it. If you like chicken but are looking for something a little different, that&#8217;s leaner and that has even more flavor, consider trying it. Searching for an Italian guinea fowl recipe? This simple and satisfying recipe could be just what you&#8217;re looking for.&#8230;]]></description>
		
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			<slash:comments>3</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">2891</post-id>	</item>
		<item>
		<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>My Top 10 Reasons to Visit Turin</title>
		<link>https://www.tinastable.com/top-10-reasons-visit-turin/</link>
					<comments>https://www.tinastable.com/top-10-reasons-visit-turin/#respond</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Fri, 30 Nov 2018 09:55:13 +0000</pubDate>
				<category><![CDATA[Dining Out]]></category>
		<category><![CDATA[Italy Travel]]></category>
		<category><![CDATA[Markets]]></category>
		<category><![CDATA[Piedmont]]></category>
		<category><![CDATA[Restaurant Recommendation]]></category>
		<category><![CDATA[Torino]]></category>
		<category><![CDATA[Travel tips]]></category>
		<category><![CDATA[Turin]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=1852</guid>

					<description><![CDATA[If you have been lucky enough to visit Italy, it&#8217;s likely that you have already visited Rome, Venice, and Florence. Say that you decide to come back though. Where should you go next? In my opinion, I think you should consider Turin. It&#8217;s a beautiful city that has a lot to offer. Picture France and Italy having a baby! While there are many reasons to visit the city, below I give you my top 10 reasons to visit Turin. Recently, my cousin Vanessa visited my family and me for the 5th time since we moved to Italy. (I think it&#8217;s&#8230;]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1852</post-id>	</item>
		<item>
		<title>Antica Trattoria della Gigina (Bologna)</title>
		<link>https://www.tinastable.com/trattoria-della-gigina-bologna/</link>
					<comments>https://www.tinastable.com/trattoria-della-gigina-bologna/#respond</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Fri, 05 Oct 2018 11:43:28 +0000</pubDate>
				<category><![CDATA[Bologna]]></category>
		<category><![CDATA[Dining Out]]></category>
		<category><![CDATA[Italy Travel]]></category>
		<category><![CDATA[Emilia-Romagna]]></category>
		<category><![CDATA[Fresh Pasta]]></category>
		<category><![CDATA[Restaurant Recommendation]]></category>
		<category><![CDATA[Travel tips]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=1589</guid>

					<description><![CDATA[It may not surprise you to hear that we have had more guests since moving to Italy than we&#8217;ve ever had in our entire lives&#8230; People seem to want to come to Italy. Go figure! One of the most frequent questions I get from visitors is, &#8220;Do you have any restaurant recommendations?&#8221; As a consequence, I have written many an email with a list of my favorite spots. I thought I would make my life easier and hopefully yours, by writing about some of the eateries that stand out to me. Today I&#8217;m going to talk about the Antica Trattoria&#8230;]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1589</post-id>	</item>
		<item>
		<title>The Search for Risi e Bisi (Part 2) with Recipe</title>
		<link>https://www.tinastable.com/search-risi-e-bisi-part-2-recipe/</link>
					<comments>https://www.tinastable.com/search-risi-e-bisi-part-2-recipe/#respond</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Fri, 04 May 2018 21:28:19 +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[Festa di San Marco]]></category>
		<category><![CDATA[Kid Friendly]]></category>
		<category><![CDATA[Peas]]></category>
		<category><![CDATA[Restaurant Recommendation]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Spring]]></category>
		<category><![CDATA[Veneto]]></category>
		<category><![CDATA[Venice]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=1106</guid>

					<description><![CDATA[In The Search for Risi e Bisi (Part 1), I described my quest to find and eat this iconic&#160;Venetian dish,&#160;in Venice. It should have been easy, right? It ended up being quite a challenge!&#160;Risi e Bisi, a&#160;humble yet elegant dish of fresh spring peas and rice is a cross between a soup and a risotto. Even though it&#8217;s a very traditional and seemingly important recipe, it&#8217;s nearly impossible to find in restaurants in the city. Victory &#8211; I finally get to try Risi e Bisi in Venice Thanks to a restaurant called Il Nuovo Galeon, I have finally eaten this&#8230;]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1106</post-id>	</item>
		<item>
		<title>Tonnarelli alla Gricia with Artichokes &#8211; Revisiting a Roman Classic</title>
		<link>https://www.tinastable.com/tonnarelli-gricia-artichokes/</link>
					<comments>https://www.tinastable.com/tonnarelli-gricia-artichokes/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Mon, 16 Apr 2018 19:21:35 +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[Artichokes]]></category>
		<category><![CDATA[Fresh Pasta]]></category>
		<category><![CDATA[Guanciale]]></category>
		<category><![CDATA[Kid Friendly]]></category>
		<category><![CDATA[Lazio]]></category>
		<category><![CDATA[Restaurant Recommendation]]></category>
		<category><![CDATA[Rome]]></category>
		<category><![CDATA[Tonnarelli]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=971</guid>

					<description><![CDATA[My husband and I just had our 10th wedding anniversary this week. (Holy moly!) That coincided well with our daughters’ 8th birthday, Easter and her Easter vacation. To celebrate these very important occasions in style, we decided to go to Rome for the holiday. We spent a week there on our honeymoon, so for sentimental reasons, it was perfect. It&#8217;s also my happy place. Beautiful Rome&#8230; Rome in spring is heaven for many reasons &#8211; fewer tourists, flowers in bloom, and the weather is generally glorious. Romans (and I) also love spring vegetables and have many traditional dishes featuring fava&#8230;]]></description>
		
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			<slash:comments>2</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">971</post-id>	</item>
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