<?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>Scucinando</title>
	<atom:link href="http://www.scucinando.com/?feed=rss2" rel="self" type="application/rss+xml" />
	<link>http://www.scucinando.com</link>
	<description>Il prontocuoci in tavola....e non solo</description>
	<lastBuildDate>Fri, 19 Mar 2010 16:28:59 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.9.2</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>Raviolo di Carne con Speck e Scamorza(video)</title>
		<link>http://www.scucinando.com/?p=648</link>
		<comments>http://www.scucinando.com/?p=648#comments</comments>
		<pubDate>Fri, 19 Mar 2010 16:21:02 +0000</pubDate>
		<dc:creator>Stiv</dc:creator>
				<category><![CDATA[Prontocuoci misti]]></category>
		<category><![CDATA[base di carne]]></category>
		<category><![CDATA[impasto]]></category>
		<category><![CDATA[prontocuoci]]></category>
		<category><![CDATA[raviolo]]></category>
		<category><![CDATA[scamorza]]></category>
		<category><![CDATA[speck]]></category>

		<guid isPermaLink="false">http://www.scucinando.com/?p=648</guid>
		<description><![CDATA[Tra i &#8220;prontocuoci&#8221; più venduti c&#8217; è questo particolare raviolo di carne farcito con speck dell&#8217;Alto Adige e scamorza affumicata.La <a href='http://www.scucinando.com/?p=648'>[continua a leggere l'articolo➠]</a>]]></description>
		<wfw:commentRss>http://www.scucinando.com/?feed=rss2&amp;p=648</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cotolette di Ali di Pollo (con video)</title>
		<link>http://www.scucinando.com/?p=644</link>
		<comments>http://www.scucinando.com/?p=644#comments</comments>
		<pubDate>Mon, 15 Mar 2010 16:22:03 +0000</pubDate>
		<dc:creator>Stiv</dc:creator>
				<category><![CDATA[Prontocuoci di Vitello]]></category>
		<category><![CDATA[ali di pollo]]></category>
		<category><![CDATA[cotoletta]]></category>
		<category><![CDATA[disossare]]></category>
		<category><![CDATA[pollo]]></category>
		<category><![CDATA[prontocuoci]]></category>

		<guid isPermaLink="false">http://www.scucinando.com/?p=644</guid>
		<description><![CDATA[Come fare una cotoletta di pollo non credo serva scrivere un articolo; più o meno le sanno fare tutti, ma <a href='http://www.scucinando.com/?p=644'>[continua a leggere l'articolo➠]</a>]]></description>
		<wfw:commentRss>http://www.scucinando.com/?feed=rss2&amp;p=644</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pan di Spagna</title>
		<link>http://www.scucinando.com/?p=640</link>
		<comments>http://www.scucinando.com/?p=640#comments</comments>
		<pubDate>Sun, 07 Mar 2010 18:45:37 +0000</pubDate>
		<dc:creator>Stiv</dc:creator>
				<category><![CDATA[Basi di cucina]]></category>
		<category><![CDATA[L'Angolo Dolce]]></category>
		<category><![CDATA[farina]]></category>
		<category><![CDATA[fecola]]></category>
		<category><![CDATA[pan di spagna]]></category>
		<category><![CDATA[torte]]></category>
		<category><![CDATA[uova]]></category>
		<category><![CDATA[zucchero]]></category>

		<guid isPermaLink="false">http://www.scucinando.com/?p=640</guid>
		<description><![CDATA[La base per dolci più utilizzata in assoluto per preparazioni di torte è sicuramente il Pan di Spagna, il cui <a href='http://www.scucinando.com/?p=640'>[continua a leggere l'articolo➠]</a>]]></description>
		<wfw:commentRss>http://www.scucinando.com/?feed=rss2&amp;p=640</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tortelli (o Ravioli) Ripieni di cioccolato</title>
		<link>http://www.scucinando.com/?p=609</link>
		<comments>http://www.scucinando.com/?p=609#comments</comments>
		<pubDate>Tue, 16 Feb 2010 16:52:36 +0000</pubDate>
		<dc:creator>Stiv</dc:creator>
				<category><![CDATA[L'Angolo Dolce]]></category>
		<category><![CDATA[carnevale]]></category>
		<category><![CDATA[cioccolato]]></category>
		<category><![CDATA[crema]]></category>
		<category><![CDATA[crema pasticcera]]></category>
		<category><![CDATA[impasto]]></category>
		<category><![CDATA[raviolo]]></category>
		<category><![CDATA[tortelli]]></category>
		<category><![CDATA[tortello]]></category>
		<category><![CDATA[zucchero velo]]></category>

		<guid isPermaLink="false">http://www.scucinando.com/?p=609</guid>
		<description><![CDATA[Ultimo giorno di carnevale e ultima ricetta sul tema, almeno per il momento.Come dicevamo qualche giorno fa, l&#8217;impasto usato per <a href='http://www.scucinando.com/?p=609'>[continua a leggere l'articolo➠]</a>]]></description>
		<wfw:commentRss>http://www.scucinando.com/?feed=rss2&amp;p=609</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chiacchere-Frappe-Crostoli-Bugie-Fiocchetti</title>
		<link>http://www.scucinando.com/?p=600</link>
		<comments>http://www.scucinando.com/?p=600#comments</comments>
		<pubDate>Fri, 05 Feb 2010 17:22:22 +0000</pubDate>
		<dc:creator>Stiv</dc:creator>
				<category><![CDATA[Basi di cucina]]></category>
		<category><![CDATA[L'Angolo Dolce]]></category>
		<category><![CDATA[bugie]]></category>
		<category><![CDATA[carnevale]]></category>
		<category><![CDATA[castagnole]]></category>
		<category><![CDATA[chiacchere]]></category>
		<category><![CDATA[crostoli]]></category>
		<category><![CDATA[farina]]></category>
		<category><![CDATA[fiocchetti]]></category>
		<category><![CDATA[uova]]></category>
		<category><![CDATA[zucchero]]></category>
		<category><![CDATA[zucchero velo]]></category>

		<guid isPermaLink="false">http://www.scucinando.com/?p=600</guid>
		<description><![CDATA[Titolo lungo, ma questi dolci di carnevale vengono chiamati in maniera diversa da regione a regione, anzi da città a <a href='http://www.scucinando.com/?p=600'>[continua a leggere l'articolo➠]</a>]]></description>
		<wfw:commentRss>http://www.scucinando.com/?feed=rss2&amp;p=600</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Alici (sardoncini) con Pane profumato agli Agrumi</title>
		<link>http://www.scucinando.com/?p=594</link>
		<comments>http://www.scucinando.com/?p=594#comments</comments>
		<pubDate>Sun, 31 Jan 2010 08:06:05 +0000</pubDate>
		<dc:creator>Stiv</dc:creator>
				<category><![CDATA[Prontocuoci di pesce]]></category>
		<category><![CDATA[agrumi]]></category>
		<category><![CDATA[alici]]></category>
		<category><![CDATA[basilico]]></category>
		<category><![CDATA[pane]]></category>
		<category><![CDATA[pesce]]></category>
		<category><![CDATA[pesce azzurro]]></category>
		<category><![CDATA[rucola]]></category>
		<category><![CDATA[sardoncini]]></category>

		<guid isPermaLink="false">http://www.scucinando.com/?p=594</guid>
		<description><![CDATA[In precedenza avevamo visto come preparare velocemente le alici o sardoncini con un pane rosso molto profumato ideale per una <a href='http://www.scucinando.com/?p=594'>[continua a leggere l'articolo➠]</a>]]></description>
		<wfw:commentRss>http://www.scucinando.com/?feed=rss2&amp;p=594</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Meringa base e Spumini</title>
		<link>http://www.scucinando.com/?p=588</link>
		<comments>http://www.scucinando.com/?p=588#comments</comments>
		<pubDate>Wed, 20 Jan 2010 17:15:39 +0000</pubDate>
		<dc:creator>Stiv</dc:creator>
				<category><![CDATA[Basi di cucina]]></category>
		<category><![CDATA[L'Angolo Dolce]]></category>
		<category><![CDATA[cioccolata]]></category>
		<category><![CDATA[meringa]]></category>
		<category><![CDATA[meringhe]]></category>
		<category><![CDATA[uova]]></category>
		<category><![CDATA[zucchero]]></category>
		<category><![CDATA[zucchero velo]]></category>

		<guid isPermaLink="false">http://www.scucinando.com/?p=588</guid>
		<description><![CDATA[Esistono vari modi di preparare la meringa a seconda dell&#8217;utilizzo che se ne farà, ma non cambiano gli ingredienti base <a href='http://www.scucinando.com/?p=588'>[continua a leggere l'articolo➠]</a>]]></description>
		<wfw:commentRss>http://www.scucinando.com/?feed=rss2&amp;p=588</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Goulash o Gulash</title>
		<link>http://www.scucinando.com/?p=585</link>
		<comments>http://www.scucinando.com/?p=585#comments</comments>
		<pubDate>Mon, 11 Jan 2010 16:50:55 +0000</pubDate>
		<dc:creator>Stiv</dc:creator>
				<category><![CDATA[Le Specialità]]></category>
		<category><![CDATA[cipolla]]></category>
		<category><![CDATA[farina]]></category>
		<category><![CDATA[goulash]]></category>
		<category><![CDATA[gulash]]></category>
		<category><![CDATA[paprika dolce]]></category>
		<category><![CDATA[peperone]]></category>
		<category><![CDATA[sottospalla]]></category>
		<category><![CDATA[syrah]]></category>
		<category><![CDATA[vitellone]]></category>

		<guid isPermaLink="false">http://www.scucinando.com/?p=585</guid>
		<description><![CDATA[La classica ricetta ungherese rivisitata e adattata ma senza stravolgere l&#8217;originalità della stessa. Da non confondere e sminuire con un <a href='http://www.scucinando.com/?p=585'>[continua a leggere l'articolo➠]</a>]]></description>
		<wfw:commentRss>http://www.scucinando.com/?feed=rss2&amp;p=585</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Baci di Dama</title>
		<link>http://www.scucinando.com/?p=581</link>
		<comments>http://www.scucinando.com/?p=581#comments</comments>
		<pubDate>Sun, 10 Jan 2010 19:11:33 +0000</pubDate>
		<dc:creator>Stiv</dc:creator>
				<category><![CDATA[L'Angolo Dolce]]></category>
		<category><![CDATA[baci di dama]]></category>
		<category><![CDATA[biscotti]]></category>
		<category><![CDATA[burro]]></category>
		<category><![CDATA[cioccolata]]></category>
		<category><![CDATA[cioccolata bianca]]></category>
		<category><![CDATA[cioccolato]]></category>
		<category><![CDATA[farina]]></category>
		<category><![CDATA[farina di mandorle]]></category>
		<category><![CDATA[frolla]]></category>
		<category><![CDATA[impasto]]></category>
		<category><![CDATA[uova]]></category>
		<category><![CDATA[zucchero]]></category>
		<category><![CDATA[zucchero velo]]></category>

		<guid isPermaLink="false">http://www.scucinando.com/?p=581</guid>
		<description><![CDATA[Biscottini molto sfiziosi e irresistibili, veloci e molto semplici da preparare. Premetto che la mia ricetta non è quella originale <a href='http://www.scucinando.com/?p=581'>[continua a leggere l'articolo➠]</a>]]></description>
		<wfw:commentRss>http://www.scucinando.com/?feed=rss2&amp;p=581</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Triglie al Finocchietto</title>
		<link>http://www.scucinando.com/?p=574</link>
		<comments>http://www.scucinando.com/?p=574#comments</comments>
		<pubDate>Fri, 13 Nov 2009 19:59:04 +0000</pubDate>
		<dc:creator>Stiv</dc:creator>
				<category><![CDATA[Prontocuoci di pesce]]></category>
		<category><![CDATA[aneto]]></category>
		<category><![CDATA[finocchio]]></category>
		<category><![CDATA[finocchio selvatico]]></category>
		<category><![CDATA[pesce]]></category>
		<category><![CDATA[prontocuoci]]></category>
		<category><![CDATA[triglia]]></category>
		<category><![CDATA[triglie]]></category>

		<guid isPermaLink="false">http://www.scucinando.com/?p=574</guid>
		<description><![CDATA[Interessante abbinamento tra le triglie di scoglio di pezzatura grande con i profumi del finocchio selvatico, dell&#8217;aneto e con ripieno <a href='http://www.scucinando.com/?p=574'>[continua a leggere l'articolo➠]</a>]]></description>
		<wfw:commentRss>http://www.scucinando.com/?feed=rss2&amp;p=574</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
