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	<title>Tavola Talk</title>
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	<link>http://tavolatalk.com</link>
	<description></description>
	<lastBuildDate>Fri, 31 May 2013 16:29:26 +0000</lastBuildDate>
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		<title>Steam-Train Ride in Tuscany</title>
		<link>http://tavolatalk.com/2013/steam-train-ride-in-tuscany/</link>
		<comments>http://tavolatalk.com/2013/steam-train-ride-in-tuscany/#comments</comments>
		<pubDate>Fri, 31 May 2013 16:29:26 +0000</pubDate>
		<dc:creator>Toni</dc:creator>
				<category><![CDATA[Italian food]]></category>
		<category><![CDATA[Italian lifestyle]]></category>
		<category><![CDATA[Tuscany]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Wine and Beverages]]></category>
		<category><![CDATA[Brunello di Montalcino]]></category>
		<category><![CDATA[Crete Senesi]]></category>
		<category><![CDATA[Italian train excursions]]></category>
		<category><![CDATA[Siena]]></category>
		<category><![CDATA[steam trains in Italy]]></category>

		<guid isPermaLink="false">http://tavolatalk.com/?p=1357</guid>
		<description><![CDATA[I was researching cooking classes in Tuscany, not steam-train experiences, but somehow I ran across a site describing a day-long treno a vapore excursion leaving from Siena. My husband is a huge railroad enthusiast, so I signed us up. On the appointed day, it was worth the fare (29 euros each) to see the small satisfied [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Under the Tuscan Rain Clouds</title>
		<link>http://tavolatalk.com/2013/under-the-tuscan-rain-clouds/</link>
		<comments>http://tavolatalk.com/2013/under-the-tuscan-rain-clouds/#comments</comments>
		<pubDate>Thu, 23 May 2013 06:09:17 +0000</pubDate>
		<dc:creator>Toni</dc:creator>
				<category><![CDATA[Italian food]]></category>
		<category><![CDATA[Italian ingredients]]></category>
		<category><![CDATA[Italian lifestyle]]></category>
		<category><![CDATA[travel]]></category>
		<category><![CDATA[Tuscany]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://tavolatalk.com/?p=1321</guid>
		<description><![CDATA[Since we arrived in Tuscany, it&#8217;s rained almost every day. From what I hear, it&#8217;s been an unusually cold and rainy spring.  And that&#8217;s saying something, because Tuscany is actually not the reliably sunny place we&#8217;ve been led to believe. Tuscans themselves don&#8217;t brag about savoring life under their sun; they know better. Comparing May [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>NYC: Rethinking the Italian Neighborhood Grocery</title>
		<link>http://tavolatalk.com/2013/nyc-rethinking-the-italian-neighborhood-grocery/</link>
		<comments>http://tavolatalk.com/2013/nyc-rethinking-the-italian-neighborhood-grocery/#comments</comments>
		<pubDate>Fri, 26 Apr 2013 20:34:01 +0000</pubDate>
		<dc:creator>Toni</dc:creator>
				<category><![CDATA[Eggs and Cheese]]></category>
		<category><![CDATA[Italian delis]]></category>
		<category><![CDATA[Italian food]]></category>
		<category><![CDATA[Italian ingredients]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[A.L.C. Italian Grocery]]></category>
		<category><![CDATA[Di Palo]]></category>
		<category><![CDATA[Eataly]]></category>
		<category><![CDATA[Italian neighborhood groceries]]></category>
		<category><![CDATA[Louis Coluccio]]></category>
		<category><![CDATA[Salumeria Rosi]]></category>
		<category><![CDATA[salumi]]></category>
		<category><![CDATA[The Ploughman]]></category>

		<guid isPermaLink="false">http://tavolatalk.com/?p=1279</guid>
		<description><![CDATA[Looking for Louis Coluccio&#8217;s new store in Bay Ridge,  we spotted &#8220;Italian Grocery&#8221; in old-fashioned stenciling on the brick storefront.  &#8221;Are you sure that&#8217;s it?&#8221; asked my son-in-law. But even from a moving car, I had also seen A.L.C.&#8217;s stylish round logo. The Coluccio family is into its third generation as Brooklyn grocers and importers [...]]]></description>
		<wfw:commentRss>http://tavolatalk.com/2013/nyc-rethinking-the-italian-neighborhood-grocery/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Spring Greens and Rice Soup</title>
		<link>http://tavolatalk.com/2013/spring-greens-and-rice-soup/</link>
		<comments>http://tavolatalk.com/2013/spring-greens-and-rice-soup/#comments</comments>
		<pubDate>Mon, 08 Apr 2013 17:40:38 +0000</pubDate>
		<dc:creator>Toni</dc:creator>
				<category><![CDATA[Italian food]]></category>
		<category><![CDATA[Italian ingredients]]></category>
		<category><![CDATA[Italian lifestyle]]></category>
		<category><![CDATA[Soups and Stews]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Bitter Rice]]></category>
		<category><![CDATA[cleansing soups]]></category>
		<category><![CDATA[Italian soups]]></category>
		<category><![CDATA[rice and greens soup]]></category>
		<category><![CDATA[rice recipes]]></category>

		<guid isPermaLink="false">http://tavolatalk.com/?p=1249</guid>
		<description><![CDATA[In the Piemonte region of northern Italy where Margherita Aloi grew up, this potful of spring greens in broth, thickened by fat rice kernels and potatoes, is known as a &#8220;cleansing soup&#8221;&#8230;especially for women. I&#8217;ve never been altogether sure what &#8220;cleansing&#8221; means, but it likely has something to do with the greens, rich in digestion-enhancing [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Pizza Rustica for Easter (or Anytime)</title>
		<link>http://tavolatalk.com/2013/pizza-rustica-for-easter-or-anytime/</link>
		<comments>http://tavolatalk.com/2013/pizza-rustica-for-easter-or-anytime/#comments</comments>
		<pubDate>Tue, 26 Mar 2013 20:24:31 +0000</pubDate>
		<dc:creator>Toni</dc:creator>
				<category><![CDATA[Baked Goods and Sweets]]></category>
		<category><![CDATA[Eggs and Cheese]]></category>
		<category><![CDATA[Italian food]]></category>
		<category><![CDATA[Italian lifestyle]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Chef David DiBari]]></category>
		<category><![CDATA[Italian Easter recipes]]></category>
		<category><![CDATA[pizza rustica]]></category>
		<category><![CDATA[The Cookery]]></category>
		<category><![CDATA[torta pasqualina]]></category>

		<guid isPermaLink="false">http://tavolatalk.com/?p=1228</guid>
		<description><![CDATA[Pizza rustica has nothing to do with pizza. Also known as torta pasqualina or Easter pie, it is a southern Italian specialty. Creamy ricotta (or basket cheese) and salty salami in a flaky crust, that&#8217;s pizza rustica. &#8220;Pizza rustica is so old-fashioned it&#8217;s cool again,&#8221; says David DiBari, chef/owner of The Cookery in Dobbs Ferry, [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Bittersweet Italian Cocktails with Gin</title>
		<link>http://tavolatalk.com/2013/bittersweet-italian-cocktails-with-gin/</link>
		<comments>http://tavolatalk.com/2013/bittersweet-italian-cocktails-with-gin/#comments</comments>
		<pubDate>Tue, 05 Mar 2013 19:49:37 +0000</pubDate>
		<dc:creator>Toni</dc:creator>
				<category><![CDATA[Italian ingredients]]></category>
		<category><![CDATA[Italian lifestyle]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Wine and Beverages]]></category>
		<category><![CDATA[amari]]></category>
		<category><![CDATA[Aperol]]></category>
		<category><![CDATA[Campari]]></category>
		<category><![CDATA[Carpano Antica]]></category>
		<category><![CDATA[Fernet-Branca]]></category>
		<category><![CDATA[Italian gin cocktails]]></category>
		<category><![CDATA[Punt e Mes]]></category>
		<category><![CDATA[vermouth]]></category>

		<guid isPermaLink="false">http://tavolatalk.com/?p=1194</guid>
		<description><![CDATA[I&#8217;ve always loved Italian vermouth and liqueurs, known as amari, that teeter on the tightrope between bitter and sweet. They vary from one another in color, alcoholic strength and proprietary formulas of infused herbal and fruit ingredients that can number in the dozens. Vermouth on the rocks with a twist is a standard pre-dinner libation for [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Cooking with Olive Oil: Really, It&#8217;s Okay.</title>
		<link>http://tavolatalk.com/2013/cooking-with-olive-oil-really-its-okay/</link>
		<comments>http://tavolatalk.com/2013/cooking-with-olive-oil-really-its-okay/#comments</comments>
		<pubDate>Tue, 12 Feb 2013 21:02:58 +0000</pubDate>
		<dc:creator>Toni</dc:creator>
				<category><![CDATA[Italian food]]></category>
		<category><![CDATA[Italian ingredients]]></category>
		<category><![CDATA[Italian lifestyle]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[cooking with olive oil]]></category>
		<category><![CDATA[health benefits of olive oil]]></category>
		<category><![CDATA[Italian olive oil]]></category>

		<guid isPermaLink="false">http://tavolatalk.com/?p=1171</guid>
		<description><![CDATA[In a recent talk on Italian cooking, I emphasized&#8211;as I always do&#8211;the importance of good olive oil as an ingredient whose flavor is essential to many dishes. We tasted and compared the two Sicilian oils I&#8217;d brought. And then came this question from a participant: &#8220;What about cooking with olive oil? Dr. Oz says it&#8217;s [...]]]></description>
		<wfw:commentRss>http://tavolatalk.com/2013/cooking-with-olive-oil-really-its-okay/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mountain Salad with Bacon, Fontina and Caramelized Onions</title>
		<link>http://tavolatalk.com/2013/mountain-salad-with-bacon-fontina-and-caramelized-onions/</link>
		<comments>http://tavolatalk.com/2013/mountain-salad-with-bacon-fontina-and-caramelized-onions/#comments</comments>
		<pubDate>Sat, 26 Jan 2013 17:26:48 +0000</pubDate>
		<dc:creator>Toni</dc:creator>
				<category><![CDATA[Italian food]]></category>
		<category><![CDATA[Italian lifestyle]]></category>
		<category><![CDATA[salads]]></category>
		<category><![CDATA[travel]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[insalatone]]></category>
		<category><![CDATA[Italian mountain cooking]]></category>
		<category><![CDATA[Italian salads]]></category>
		<category><![CDATA[seuppa vapellinentze]]></category>
		<category><![CDATA[Val d'Aosta cooking]]></category>
		<category><![CDATA[Valle d'Aosta cuisine]]></category>

		<guid isPermaLink="false">http://tavolatalk.com/?p=1137</guid>
		<description><![CDATA[Travel to the extreme northwest corner of Italy and you&#8217;ll be in Valle d&#8217;Aosta, a semi- autonomous alpine region with a fierce sense of its unique identity. It&#8217;s also known as Val d&#8217;Aosta and therein lies a clue to a place where French and Italian are the official languages&#8211;and whose cuisine combines the best of [...]]]></description>
		<wfw:commentRss>http://tavolatalk.com/2013/mountain-salad-with-bacon-fontina-and-caramelized-onions/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>New Year&#8217;s Resolutions with an Italian Flavor</title>
		<link>http://tavolatalk.com/2013/new-years-resolutions-with-an-italian-flavor/</link>
		<comments>http://tavolatalk.com/2013/new-years-resolutions-with-an-italian-flavor/#comments</comments>
		<pubDate>Tue, 08 Jan 2013 03:01:00 +0000</pubDate>
		<dc:creator>Toni</dc:creator>
				<category><![CDATA[Italian food]]></category>
		<category><![CDATA[Italian lifestyle]]></category>
		<category><![CDATA[Tampa Bay]]></category>
		<category><![CDATA[travel]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Italian travel]]></category>
		<category><![CDATA[New Year's resolutions]]></category>

		<guid isPermaLink="false">http://tavolatalk.com/?p=1117</guid>
		<description><![CDATA[Forget those short-lived diet and exercise resolutions. I&#8217;d rather dream up aspirations for 2013 with a connection to Italy&#8211;a new dish, wine or restaurant to try, a region to visit (or revisit), a skill to perfect, an experience to seek out. I was curious what others who know and love Italy had to say, so [...]]]></description>
		<wfw:commentRss>http://tavolatalk.com/2013/new-years-resolutions-with-an-italian-flavor/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Best New Italian Cookbooks</title>
		<link>http://tavolatalk.com/2012/best-new-italian-cookbooks/</link>
		<comments>http://tavolatalk.com/2012/best-new-italian-cookbooks/#comments</comments>
		<pubDate>Sun, 16 Dec 2012 17:20:48 +0000</pubDate>
		<dc:creator>Toni</dc:creator>
				<category><![CDATA[Italian food]]></category>
		<category><![CDATA[Italian lifestyle]]></category>
		<category><![CDATA[Soups and Stews]]></category>
		<category><![CDATA[travel]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Italian cookbooks]]></category>
		<category><![CDATA[peposo]]></category>
		<category><![CDATA[Tuscan beef stew]]></category>

		<guid isPermaLink="false">http://tavolatalk.com/?p=1090</guid>
		<description><![CDATA[Everybody grabs recipes off the Internet (me included) but let’s agree that, when gift giving time comes around, most of us would rather receive a cookbook than a pile of printouts. The fact that I’m a cookbook author influences my point of view, of course, but right now I&#8217;m here to talk about other Italian [...]]]></description>
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		<slash:comments>0</slash:comments>
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