<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Ricette di Sicilia &#187; Translated in English</title>
	<atom:link href="http://www.ricettedisicilia.net/category/translated-in-english/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.ricettedisicilia.net</link>
	<description></description>
	<lastBuildDate>Tue, 24 Aug 2010 14:52:12 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.8.6</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>Shrimps and pumpkin flowers spaghetti</title>
		<link>http://www.ricettedisicilia.net/translated-in-english/shrimps-and-pumpkin-flowers-spaghetti/</link>
		<comments>http://www.ricettedisicilia.net/translated-in-english/shrimps-and-pumpkin-flowers-spaghetti/#comments</comments>
		<pubDate>Mon, 17 Nov 2008 20:36:13 +0000</pubDate>
		<dc:creator>Gabriele</dc:creator>
				<category><![CDATA[Translated in English]]></category>
		<category><![CDATA[mediterranean food]]></category>
		<category><![CDATA[pumpkin flowers]]></category>
		<category><![CDATA[Shrimps]]></category>
		<category><![CDATA[Sicilian Food]]></category>
		<category><![CDATA[sicilian recipes]]></category>

		<guid isPermaLink="false">http://www.ricettedisicilia.net/?p=457</guid>
		<description><![CDATA[



The recipe we are proposing you is a combining of sea and earth products. The taste of this course is very refined and extremely delicate. The pumpkin flowers are used in cooking in order to soften the taste of courses whose ingredients have a strong taste like fish.
The pumpkin flowers are also good, all alone stuffed with cheese and fried or in an omelette or cooked in a soup. The pumpkin flower is an all-able ingredient, very precious and a little bit expensive. The choreographic and decorative effect that it ...]]></description>
		<wfw:commentRss>http://www.ricettedisicilia.net/translated-in-english/shrimps-and-pumpkin-flowers-spaghetti/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cuttlefish ink Linguine</title>
		<link>http://www.ricettedisicilia.net/translated-in-english/cuttlefish-ink-linguine/</link>
		<comments>http://www.ricettedisicilia.net/translated-in-english/cuttlefish-ink-linguine/#comments</comments>
		<pubDate>Sun, 26 Oct 2008 18:25:20 +0000</pubDate>
		<dc:creator>Gabriele</dc:creator>
				<category><![CDATA[Translated in English]]></category>
		<category><![CDATA[Cuttlefish Ink]]></category>
		<category><![CDATA[Pasta and Fish]]></category>
		<category><![CDATA[sicilian recipes]]></category>
		<category><![CDATA[Sicily Food]]></category>

		<guid isPermaLink="false">http://www.ricettedisicilia.net/?p=363</guid>
		<description><![CDATA[The origin of the use of the cuttlefish ink sack, in order to prepare a pasta seasoning, comes  for sure from East of Sicily. The citizens of Messina, Siracusa and Catania claim its paternity.]]></description>
		<wfw:commentRss>http://www.ricettedisicilia.net/translated-in-english/cuttlefish-ink-linguine/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tuna Fish Eggs &#8211; Bottarga &#8211; Vermicelli</title>
		<link>http://www.ricettedisicilia.net/translated-in-english/tuna-fish-eggs-bottarga-vermicelli/</link>
		<comments>http://www.ricettedisicilia.net/translated-in-english/tuna-fish-eggs-bottarga-vermicelli/#comments</comments>
		<pubDate>Sat, 18 Oct 2008 17:01:31 +0000</pubDate>
		<dc:creator>Gabriele</dc:creator>
				<category><![CDATA[Translated in English]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[Pasta and Fish]]></category>
		<category><![CDATA[Sicilan Recipes]]></category>
		<category><![CDATA[Sicilian Cooking]]></category>
		<category><![CDATA[Tuna Fish Eggs]]></category>

		<guid isPermaLink="false">http://www.ricettedisicilia.net/?p=307</guid>
		<description><![CDATA[

The tuna fish eggs, called Bottarga,  are a very old speciality produced by the tuna-fish making. Its origins are very ancient and we can date them back to the Phoenician age. The fish eggs are obtained by the eggs of the tuna-fishes and its production follows an ancient and meticulous ritual  practised by the “men of the tuna-fish” (called tonnaroti). The tuna fish eggs are very precious, and they are eaten as an appetiser and they are grated and sprinkled on first courses whose taste is incomparable.

Servers 4
500 gr. vermicelli
100 gr. ...]]></description>
		<wfw:commentRss>http://www.ricettedisicilia.net/translated-in-english/tuna-fish-eggs-bottarga-vermicelli/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
