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	<title>The Front Burner</title>
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	<description>Sbagliando s&#039;impara - Practice makes perfect</description>
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		<title>It&#8217;s Time to Grow Italian!</title>
		<link>http://thefrontburner.us/main/2012/02/21/its-time-to-grow-italian/</link>
		<comments>http://thefrontburner.us/main/2012/02/21/its-time-to-grow-italian/#comments</comments>
		<pubDate>Wed, 22 Feb 2012 05:37:41 +0000</pubDate>
		<dc:creator>Adri</dc:creator>
				<category><![CDATA[Garden]]></category>
		<category><![CDATA[Musings]]></category>
		<category><![CDATA[Amish Paste]]></category>
		<category><![CDATA[Ananas Noire]]></category>
		<category><![CDATA[Ark of Taste]]></category>
		<category><![CDATA[Banana Legs]]></category>
		<category><![CDATA[Cherokee Purple]]></category>
		<category><![CDATA[Cross Country Nurseries]]></category>
		<category><![CDATA[Cuore di bue]]></category>
		<category><![CDATA[Faith Willinger]]></category>
		<category><![CDATA[Franchi]]></category>
		<category><![CDATA[Franchi Sementi]]></category>
		<category><![CDATA[Gold Medal]]></category>
		<category><![CDATA[Jimmy Nardello]]></category>
		<category><![CDATA[Martino's Roma]]></category>
		<category><![CDATA[My Italian Garden]]></category>
		<category><![CDATA[Orange Oxheart]]></category>
		<category><![CDATA[Pagano]]></category>
		<category><![CDATA[Quadrato d'Asti]]></category>
		<category><![CDATA[Red Pear tomato]]></category>
		<category><![CDATA[Red White & Greens]]></category>
		<category><![CDATA[Seeds from Italy]]></category>
		<category><![CDATA[Sego]]></category>
		<category><![CDATA[Slow Food]]></category>
		<category><![CDATA[Sun Gold]]></category>
		<category><![CDATA[Tigerella]]></category>
		<category><![CDATA[Tomatomania]]></category>
		<category><![CDATA[Verdura]]></category>
		<category><![CDATA[Viana La Place]]></category>
		<category><![CDATA[zucchini Romanesco]]></category>

		<guid isPermaLink="false">http://thefrontburner.us/main/?p=3792</guid>
		<description><![CDATA[It may be too early to plant, but it is never too early to plan. From Arugula to Zahara Eggplant, gardeners are marking calendars and making lists, drawing up plans, checking availability and placing orders. In short we are getting hyped for summer. Italians have a way with vegetables. There is just no doubt about [...]]]></description>
		<wfw:commentRss>http://thefrontburner.us/main/2012/02/21/its-time-to-grow-italian/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Mardi Gras King Cake</title>
		<link>http://thefrontburner.us/main/2012/02/18/mardi-gras-king-cake/</link>
		<comments>http://thefrontburner.us/main/2012/02/18/mardi-gras-king-cake/#comments</comments>
		<pubDate>Sun, 19 Feb 2012 01:03:41 +0000</pubDate>
		<dc:creator>Adri</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Musings]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fat Tuesday]]></category>
		<category><![CDATA[King Cake]]></category>
		<category><![CDATA[LA Times Food Section]]></category>
		<category><![CDATA[Mardi Gras]]></category>
		<category><![CDATA[Noelle Carter]]></category>
		<category><![CDATA[Saturnalia]]></category>

		<guid isPermaLink="false">http://thefrontburner.us/main/?p=3780</guid>
		<description><![CDATA[Well, I&#8217;ve never been a Mardi Gras reveler, and until today I had never made a King Cake. But Noelle Carter&#8217;s recipe in last Thursday&#8217;s LA Times Food Section was a temptation I could not resist. And why should I? After all, Mardi Gras, Fat Tuesday, the great day of indulgence, is upon us. King [...]]]></description>
		<wfw:commentRss>http://thefrontburner.us/main/2012/02/18/mardi-gras-king-cake/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Ravioli alla cavarola</title>
		<link>http://thefrontburner.us/main/2012/02/15/ravioli-alla-cavarola/</link>
		<comments>http://thefrontburner.us/main/2012/02/15/ravioli-alla-cavarola/#comments</comments>
		<pubDate>Thu, 16 Feb 2012 00:56:44 +0000</pubDate>
		<dc:creator>Adri</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Artisanal Pasta Tools]]></category>
		<category><![CDATA[brodo di pollo]]></category>
		<category><![CDATA[cavarola]]></category>
		<category><![CDATA[cavarola board]]></category>
		<category><![CDATA[cheese ravioli]]></category>
		<category><![CDATA[cheese ravioli in brodo]]></category>
		<category><![CDATA[chicken broth]]></category>
		<category><![CDATA[fideo]]></category>
		<category><![CDATA[passatelli]]></category>
		<category><![CDATA[Quilted ravioli]]></category>
		<category><![CDATA[Ravioli with butter]]></category>
		<category><![CDATA[stracenate]]></category>
		<category><![CDATA[Terry Mirri]]></category>
		<category><![CDATA[Zuppa pavese]]></category>

		<guid isPermaLink="false">http://thefrontburner.us/main/?p=3760</guid>
		<description><![CDATA[Quilted ravioli Mom&#8217;s pink satin quilt. Filled with the finest goose down, it was the epitome of bedroom comfort. She did not use it all the time. It was a special sort of a quilt, one we kids used only when we were sick. Good and sick, and the arrival of the quilt meant that [...]]]></description>
		<wfw:commentRss>http://thefrontburner.us/main/2012/02/15/ravioli-alla-cavarola/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Latte alla Portoghese al Caffe e Cioccolato</title>
		<link>http://thefrontburner.us/main/2012/02/12/latte-alla-portoghese-al-caffe-e-cioccolato/</link>
		<comments>http://thefrontburner.us/main/2012/02/12/latte-alla-portoghese-al-caffe-e-cioccolato/#comments</comments>
		<pubDate>Mon, 13 Feb 2012 03:10:59 +0000</pubDate>
		<dc:creator>Adri</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[All-Clad Cop-R-Chef]]></category>
		<category><![CDATA[bagna maria]]></category>
		<category><![CDATA[bain marie]]></category>
		<category><![CDATA[Crema caramella]]></category>
		<category><![CDATA[Creme Caramel]]></category>
		<category><![CDATA[Creme Renversee au Caramel]]></category>
		<category><![CDATA[Espresso and Chocolate Creme Caramel]]></category>
		<category><![CDATA[Flan]]></category>
		<category><![CDATA[Latte alla Portoghese al Caffe e Cioccolato]]></category>
		<category><![CDATA[Orchidaceae]]></category>
		<category><![CDATA[Penzeys High Fat]]></category>
		<category><![CDATA[Pernigotti]]></category>
		<category><![CDATA[sugar pan]]></category>
		<category><![CDATA[Valentine's Day dessert]]></category>
		<category><![CDATA[vanilla beans]]></category>
		<category><![CDATA[Vanilla planifolia]]></category>
		<category><![CDATA[wet caramel]]></category>

		<guid isPermaLink="false">http://thefrontburner.us/main/?p=3739</guid>
		<description><![CDATA[Espresso and Chocolate Creme Caramel I have a thing for custard desserts. And caramel. And coffee. And somehow lately I have had a craving for chocolate. So there you go, as my sister Toni often says. And if you looking for a Valentine&#8217;s Day dessert, this is it. In its simplest form, flavored with vanilla [...]]]></description>
		<wfw:commentRss>http://thefrontburner.us/main/2012/02/12/latte-alla-portoghese-al-caffe-e-cioccolato/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>World Nutella Day, February 5, 2012</title>
		<link>http://thefrontburner.us/main/2012/02/05/world-nutella-day-february-5-2012/</link>
		<comments>http://thefrontburner.us/main/2012/02/05/world-nutella-day-february-5-2012/#comments</comments>
		<pubDate>Sun, 05 Feb 2012 08:10:11 +0000</pubDate>
		<dc:creator>Adri</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Personalities]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[@nutelladay]]></category>
		<category><![CDATA[Bleeding Espresso]]></category>
		<category><![CDATA[Davidson's Safest Choice Eggs]]></category>
		<category><![CDATA[Frangelico]]></category>
		<category><![CDATA[Ms. Adventures in Italy]]></category>
		<category><![CDATA[Nutella]]></category>
		<category><![CDATA[Nutella Coffee Cake]]></category>
		<category><![CDATA[Nutella Thumbprint Cookies]]></category>
		<category><![CDATA[Nutella Thumbprints]]></category>
		<category><![CDATA[Nutella-Swirl Pound Cake]]></category>
		<category><![CDATA[pasta gianduja]]></category>
		<category><![CDATA[Pietro Ferrero]]></category>
		<category><![CDATA[Sabayon]]></category>
		<category><![CDATA[Shaken Espresso with Nutella]]></category>
		<category><![CDATA[Shakerato]]></category>
		<category><![CDATA[Supercrema Gianduja]]></category>
		<category><![CDATA[World Nutella Day]]></category>
		<category><![CDATA[Zabaglione]]></category>
		<category><![CDATA[Zabaglione con Frangelico e crema di Nutella]]></category>
		<category><![CDATA[Zabaglione with Frangelico and Nutella Whipped Cream]]></category>
		<category><![CDATA[Zabaione]]></category>

		<guid isPermaLink="false">http://thefrontburner.us/main/?p=3707</guid>
		<description><![CDATA[Bring it Forth More than seventy years ago pastry chef Pietro Ferrero invented Nutella. Originally supplied in Mamma convenient sliceable loaves and called &#8220;pasta gianduja&#8221; it was made of cocoa and Piemontese hazelnuts. Over time the formula was modified, made spreadable and renamed &#8220;supercrema gianduja&#8221; and ultimately in 1964 was renamed Nutella. It was first [...]]]></description>
		<wfw:commentRss>http://thefrontburner.us/main/2012/02/05/world-nutella-day-february-5-2012/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Pere martine al Toscana Rosso</title>
		<link>http://thefrontburner.us/main/2012/01/28/pere-martine-al-toscana-rosso/</link>
		<comments>http://thefrontburner.us/main/2012/01/28/pere-martine-al-toscana-rosso/#comments</comments>
		<pubDate>Sun, 29 Jan 2012 01:06:45 +0000</pubDate>
		<dc:creator>Adri</dc:creator>
				<category><![CDATA[Beverages]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bartlett]]></category>
		<category><![CDATA[Bosc]]></category>
		<category><![CDATA[Comice]]></category>
		<category><![CDATA[Creme Anglaise]]></category>
		<category><![CDATA[D'Anjou]]></category>
		<category><![CDATA[Davidson's]]></category>
		<category><![CDATA[Madeleine Kamman]]></category>
		<category><![CDATA[Mazzoni]]></category>
		<category><![CDATA[Merlot. poached pears]]></category>
		<category><![CDATA[pears poached in red wine]]></category>
		<category><![CDATA[pere martine]]></category>
		<category><![CDATA[poached pears]]></category>
		<category><![CDATA[Red d'Anjou]]></category>
		<category><![CDATA[Safest Choice Eggs]]></category>
		<category><![CDATA[San Giovese]]></category>
		<category><![CDATA[temper eggs]]></category>
		<category><![CDATA[Toscana Rosso]]></category>

		<guid isPermaLink="false">http://thefrontburner.us/main/?p=3658</guid>
		<description><![CDATA[Pears Poached in Red Wine If peaches are the Queen of Summer fruit, then surely pears reign in Winter. Poached Pears, served whole, halved or sliced, delight family and guests. Bart walked into the kitchen the other night, and I shooed him out saying I had a surprise dessert for him. (By the way, that [...]]]></description>
		<wfw:commentRss>http://thefrontburner.us/main/2012/01/28/pere-martine-al-toscana-rosso/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Where to buy Corzetti stamps</title>
		<link>http://thefrontburner.us/main/2012/01/14/where-to-buy-corzetti-stamps/</link>
		<comments>http://thefrontburner.us/main/2012/01/14/where-to-buy-corzetti-stamps/#comments</comments>
		<pubDate>Sun, 15 Jan 2012 04:21:08 +0000</pubDate>
		<dc:creator>Adri</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Artisanal Pasta Tools]]></category>
		<category><![CDATA[ArtisanalPastaTools.com]]></category>
		<category><![CDATA[Chiavari]]></category>
		<category><![CDATA[corzetti]]></category>
		<category><![CDATA[corzetti stamp makers]]></category>
		<category><![CDATA[Corzetti stamps]]></category>
		<category><![CDATA[croxetti]]></category>
		<category><![CDATA[custom corzetti stamp]]></category>
		<category><![CDATA[Franco Casoni]]></category>
		<category><![CDATA[FrancoCasoni.it]]></category>
		<category><![CDATA[help finding a corzetti stamp]]></category>
		<category><![CDATA[intagliatore]]></category>
		<category><![CDATA[Liguria]]></category>
		<category><![CDATA[Sonoma]]></category>
		<category><![CDATA[Sonoma California]]></category>
		<category><![CDATA[sources for corzetti stamps]]></category>
		<category><![CDATA[stampa]]></category>
		<category><![CDATA[Terry Mirri]]></category>
		<category><![CDATA[The Corzetti Files]]></category>

		<guid isPermaLink="false">http://thefrontburner.us/main/?p=3612</guid>
		<description><![CDATA[More from the Corzetti Files I have heard from many of you out there who said you need help finding a corzetti stamp (stampa). While I have included sources for corzetti stamps in my other articles about corzetti, (corzetti stampati or croxetti), here is a list of corzetti stamp makers and how to contact them. [...]]]></description>
		<wfw:commentRss>http://thefrontburner.us/main/2012/01/14/where-to-buy-corzetti-stamps/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Punch Abruzzo</title>
		<link>http://thefrontburner.us/main/2012/01/05/punch-abruzzo/</link>
		<comments>http://thefrontburner.us/main/2012/01/05/punch-abruzzo/#comments</comments>
		<pubDate>Fri, 06 Jan 2012 05:23:24 +0000</pubDate>
		<dc:creator>Adri</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[A Cork Above]]></category>
		<category><![CDATA[Abruzzo]]></category>
		<category><![CDATA[Antonio Evangelista]]></category>
		<category><![CDATA[Borrello]]></category>
		<category><![CDATA[CDC]]></category>
		<category><![CDATA[Chieti]]></category>
		<category><![CDATA[Cioccolata]]></category>
		<category><![CDATA[cocoa]]></category>
		<category><![CDATA[Davidson's Safest Choice Eggs]]></category>
		<category><![CDATA[Dutch process cocoa]]></category>
		<category><![CDATA[in-shell pasteurization]]></category>
		<category><![CDATA[Italian ladyfingers]]></category>
		<category><![CDATA[Kahlua]]></category>
		<category><![CDATA[Mascarpone]]></category>
		<category><![CDATA[Penzeys]]></category>
		<category><![CDATA[Pernigotti]]></category>
		<category><![CDATA[Punch Abruzzo]]></category>
		<category><![CDATA[Punch Abruzzo al Caffe]]></category>
		<category><![CDATA[rum]]></category>
		<category><![CDATA[salmonella]]></category>
		<category><![CDATA[Sambuceto]]></category>
		<category><![CDATA[Savoiardi]]></category>

		<guid isPermaLink="false">http://thefrontburner.us/main/?p=3572</guid>
		<description><![CDATA[Punch Abruzzo &#8211; The secret ingredient in my Caffe, Cioccolata and Tiramisu una bevanda che fa cambà cent&#8217;anni e cente mise - a drink that will let you live a hundred years and a hundred months &#160; &#160; &#160; OK. Mayors do lots of wonderful things for towns. Chief administrators, they look out for the [...]]]></description>
		<wfw:commentRss>http://thefrontburner.us/main/2012/01/05/punch-abruzzo/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Zabaglione con crema e frutti di bosco</title>
		<link>http://thefrontburner.us/main/2011/12/26/zabaglione-con-crema-e-frutti-di-bosco/</link>
		<comments>http://thefrontburner.us/main/2011/12/26/zabaglione-con-crema-e-frutti-di-bosco/#comments</comments>
		<pubDate>Mon, 26 Dec 2011 23:36:31 +0000</pubDate>
		<dc:creator>Adri</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[arance rosse]]></category>
		<category><![CDATA[Blood orange]]></category>
		<category><![CDATA[frutti di bosco]]></category>
		<category><![CDATA[Sabayon]]></category>
		<category><![CDATA[Solerno]]></category>
		<category><![CDATA[Zabaglione]]></category>
		<category><![CDATA[zabaglione con crema]]></category>
		<category><![CDATA[Zabaione]]></category>

		<guid isPermaLink="false">http://thefrontburner.us/main/?p=3539</guid>
		<description><![CDATA[Zabaglione with Cream and Mixed Berries Christmas has come and gone, but the holidays are far from over. And that means you need another one or two desserts. By now lots of us want to keep it on the lighter side, so how about frutti di bosco topped with an orange scented zabaglione? Frutti di [...]]]></description>
		<wfw:commentRss>http://thefrontburner.us/main/2011/12/26/zabaglione-con-crema-e-frutti-di-bosco/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Poached Oranges with Solerno Liqueur</title>
		<link>http://thefrontburner.us/main/2011/12/22/poached-oranges-with-solerno-liqueur/</link>
		<comments>http://thefrontburner.us/main/2011/12/22/poached-oranges-with-solerno-liqueur/#comments</comments>
		<pubDate>Thu, 22 Dec 2011 23:14:41 +0000</pubDate>
		<dc:creator>Adri</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[arance rosse]]></category>
		<category><![CDATA[blood oranges]]></category>
		<category><![CDATA[candied orange peel]]></category>
		<category><![CDATA[Cointreau]]></category>
		<category><![CDATA[Gran Marnier]]></category>
		<category><![CDATA[poached oranges]]></category>
		<category><![CDATA[Solerno]]></category>
		<category><![CDATA[Triple Sec]]></category>

		<guid isPermaLink="false">http://thefrontburner.us/main/?p=3524</guid>
		<description><![CDATA[This is the time of year for feasts, really big feasts, but even the grand gourmands among us need a respite. If you are looking for a light but elegant dessert to close your holiday meal, try this most typical Italian dessert. Poached oranges, chilled, served in their syrup and topped with candied orange peel [...]]]></description>
		<wfw:commentRss>http://thefrontburner.us/main/2011/12/22/poached-oranges-with-solerno-liqueur/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
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