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	<title>Going through Italy</title>
	<link>http://www.goingthroughitaly.com</link>
	<description>Your broad and charming  guide to Italy</description>
	<lastBuildDate>Mon, 19 Dec 2011 16:55:17 +0000</lastBuildDate>
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		<title>A Museum for the Tomato</title>
		<description><![CDATA[A museum for the “Red Gold” of agriculture, the secret ingredient of the Food Valley, is born in Collecchio, at the Court of Giarola – 15 Giarola Road, Collecchio &#8211; Parma
Perhaps not everyone knows&#8230;]]></description>
		<link>http://www.goingthroughitaly.com/1661/a-museum-for-the-tomato/</link>
			</item>
	<item>
		<title>Prosciutto Festival: a chance to discover the Ham Museum</title>
		<description><![CDATA[Langhirano rhymes with Parma Ham. And a tour in the town of hams is not  complete without a visit to the museum that houses the pork leg curing secrets.  The Museo del Prosciutto e dei&#8230;]]></description>
		<link>http://www.goingthroughitaly.com/1656/prosciutto-festival-a-chance-to-discover-the-ham-museum/</link>
			</item>
	<item>
		<title>Potatoes dumplings</title>
		<description><![CDATA[Ingredients:
300 gr of flour
1 kg of potatoes
Salt
1 egg

Potatoes dumplings

Preparation:
Wash the potatoes without peeling them, put them in a pot with salted water and let they boil. Still warm,&#8230;]]></description>
		<link>http://www.goingthroughitaly.com/1653/potatoes-dumplings/</link>
			</item>
	<item>
		<title>Mullets baked in foil</title>
		<description><![CDATA[Ingredients:
500 gr of sea mullets
2 tablespoons of extra virgin olive oil
4 cloves of garlic
Cooking salt
2-3 sprigs of parsley
Table salt
Black pepper

 Mullets baked in foil

Preparation:
Preheat the oven&#8230;]]></description>
		<link>http://www.goingthroughitaly.com/1651/mullets-baked-in-foil/</link>
			</item>
	<item>
		<title>Impepata di cozze recipe</title>
		<description><![CDATA[Ingredients:
2 kg of mussels
2-3 cloves of garlic
1 /2 cup of extra virgin olive oil
Pepper
Parsley
 
Impepata di cozze
 
Preparation:
Clean and debeard (1) the mussels. Heat the olive oil in a&#8230;]]></description>
		<link>http://www.goingthroughitaly.com/1648/impepata-di-cozze-recipe/</link>
			</item>
	<item>
		<title>Spaghetti with clams</title>
		<description><![CDATA[Ingredients for 2 people:
500 gr of clams
Chopped parsley
1 clove of garlic
2 tablespoons of extra virgin olive oil
Pepper
160 gr of spaghetti
Salt
Spaghetti with clams
Preparation:
Wash the clams under&#8230;]]></description>
		<link>http://www.goingthroughitaly.com/1645/spaghetti-with-clams/</link>
			</item>
	<item>
		<title>Spaghetti alla puttanesca recipe</title>
		<description><![CDATA[Ingredients for 4 people: 
400 gr of spaghetti pasta
500 gr of tomato pulp
150 gr of black olives
1 clove of garlic
1 tablespoon of capers
4 desalted anchovy fillets 
Extra virgin olive oil&#8230;]]></description>
		<link>http://www.goingthroughitaly.com/1642/spaghetti-alla-puttanesca-recipe/</link>
			</item>
	<item>
		<title>Mozzarella in carrozza recipe</title>
		<description><![CDATA[Ingredients:
Flour
400 gr of mozzarella
16 slices of sandwich bread or pancarrè
A pinch of salt
100 ml of milk
Extra virgin olive oil
Pepper
Preparation:
Take the slices of bread or pancarrè cutting&#8230;]]></description>
		<link>http://www.goingthroughitaly.com/1639/mozzarella-in-carrozza-recipe/</link>
			</item>
	<item>
		<title>Ricotta cheese Tortino</title>
		<description><![CDATA[Ingredients:
For shortcrust pastry:
200 gr of flour
120 gr of butter
70 gr of sugar
1 egg yolk 
A pinch of salt
Lemon peel
For stuffing:
500 gr of ricotta cheese
150 gr of&#8230;]]></description>
		<link>http://www.goingthroughitaly.com/1632/ricotta-cheese-tortino/</link>
			</item>
	<item>
		<title>Fregoloti cake</title>
		<description><![CDATA[Ingredients:
300 gr of wheat flour
150 gr of butter
100 gr of sugar
1 small glass of grappa
1 pinch of bicarbonate of soda
1 egg yolk
1 tablespoon of honey
70 gr of&#8230;]]></description>
		<link>http://www.goingthroughitaly.com/1630/fregoloti-cake/</link>
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