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	<title>The power of food</title>
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	<description>everyone needs it, loves it and wants it</description>
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		<title>Welcome to CUCINARIO and the world of Italian food heritage, culture and philosophy</title>
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		<pubDate>Sun, 22 Jan 2012 15:19:50 +0000</pubDate>
		<dc:creator>Brook</dc:creator>
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		<title>Slow food or sluggish food?</title>
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		<pubDate>Sun, 22 Jan 2012 15:17:48 +0000</pubDate>
		<dc:creator>Brook</dc:creator>
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		<guid isPermaLink="false">http://www.cucinario.com/?p=1143</guid>
		<description><![CDATA[When it comes to digestion, either Italians have connective nerves between their digestive tracts and their brains that others don&#8217;t or they&#8217;re a mass of hypochondriacs. Case in point: I was at out to lunch in San Francisco with my son and an Italian we had just met, and of course the topic was food. [...]]]></description>
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		<title>Sorry about the pasta&#8230;</title>
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		<pubDate>Sat, 07 Jan 2012 23:11:44 +0000</pubDate>
		<dc:creator>Brook</dc:creator>
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		<description><![CDATA[My son and his girlfriend recently spent a month in Italy. The trip included a visit with relatives in Bologna that he hadn&#8217;t seen for two decades. Unfortunately, one of his great uncles had just suffered a stroke before they arrived, the good news being that he was expected to make a full recovery. Hearing [...]]]></description>
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		<title>Adulteress pasta</title>
		<link>http://www.cucinario.com/http:/www.cucinario.com/home</link>
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		<pubDate>Sat, 07 Jan 2012 22:43:20 +0000</pubDate>
		<dc:creator>Brook</dc:creator>
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		<description><![CDATA[I recently made a quick fix lunch for a friend&#8217;s children: pasta with butter and parmigiano. He&#8217;s from Rome, and when he found out what I had made for lunch, he told me the Romans called that &#8220;adulteress pasta&#8221; (la pasta dei cornuti). The reason? If you didn&#8217;t spend the entire morning cooking the noon [...]]]></description>
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		<title>The domestic hearth</title>
		<link>http://www.cucinario.com/http:/www.cucinario.com/home</link>
		<comments>http://www.cucinario.com/http:/www.cucinario.com/home#comments</comments>
		<pubDate>Mon, 28 Mar 2011 17:26:02 +0000</pubDate>
		<dc:creator>Brook</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.cucinario.com/?p=1095</guid>
		<description><![CDATA[Focal comes from the Latin for “hearth,” making the fireplace the focal point of a home. This was where food was cooked, where families gathered for warmth and companionship, where children were told stories of magic and mystery as grandmothers knitted or mended. Charming single-room farmhouses with cavernous fireplaces may be a thing of the [...]]]></description>
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		<title>COMFORT FOOD</title>
		<link>http://www.cucinario.com/http:/www.cucinario.com/home</link>
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		<pubDate>Mon, 21 Mar 2011 15:21:47 +0000</pubDate>
		<dc:creator>Brook</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.cucinario.com/?p=1087</guid>
		<description><![CDATA[Food doesn’t just provide sustenance for survival, it connects to our emotions, enhancing  the experience of eating beyond the physical surroundings. We eat “comfort food” to evoke pleasures from childhood, calories and cholesterol be damned, letting memories nurture our souls with every bite. This is the flavor of “traditional,” where memory and sensation are the [...]]]></description>
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		<title>PRIVATE CHEF’S DINNER AND 2-NIGHT STAY</title>
		<link>http://www.cucinario.com/http:/www.cucinario.com/home</link>
		<comments>http://www.cucinario.com/http:/www.cucinario.com/home#comments</comments>
		<pubDate>Thu, 24 Feb 2011 15:11:52 +0000</pubDate>
		<dc:creator>Brook</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

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		<description><![CDATA[Treat yourself to a gourmet dinner and two-night stay at The Sage Hen in the heart of Sonoma County wine country, a tranquil retreat nestled among trees and overlooking a lovely, secluded rock garden. Your stay includes two nights at The Sage Hen for up to four people and an intimate 4-hour cooking lesson in [...]]]></description>
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		<title>How do you make sure everything is ready at the right time?</title>
		<link>http://www.cucinario.com/http:/www.cucinario.com/home</link>
		<comments>http://www.cucinario.com/http:/www.cucinario.com/home#comments</comments>
		<pubDate>Fri, 28 Jan 2011 15:38:39 +0000</pubDate>
		<dc:creator>Brook</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.cucinario.com/?p=1036</guid>
		<description><![CDATA[Both my kids love to cook, both ask me this question. I&#8217;d never given it any thought, or so it seemed. Then I realized that a meal requires more thought than anything else. Cooking for a big event begins at least a couple of weeks out for me. The first step is to create a [...]]]></description>
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		<title>Those aren&#8217;t casoncelli</title>
		<link>http://www.cucinario.com/http:/www.cucinario.com/home</link>
		<comments>http://www.cucinario.com/http:/www.cucinario.com/home#comments</comments>
		<pubDate>Thu, 27 Jan 2011 15:50:35 +0000</pubDate>
		<dc:creator>Brook</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.cucinario.com/?p=1022</guid>
		<description><![CDATA[&#8220;This is my sister, the American.&#8221; When I&#8217;m in Bergamo, this is how Annalisa introduces me. I&#8217;m no more her sister than the moon is made of green cheese, yet we could be clones. My nationality was thrust upon me the moment I was born, my relationship with Annalisa is the result of decades of [...]]]></description>
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		<title>The mind of a chef</title>
		<link>http://www.cucinario.com/http:/www.cucinario.com/home</link>
		<comments>http://www.cucinario.com/http:/www.cucinario.com/home#comments</comments>
		<pubDate>Mon, 24 Jan 2011 23:12:12 +0000</pubDate>
		<dc:creator>Brook</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.cucinario.com/?p=1005</guid>
		<description><![CDATA[I know many chefs and have many friends who are serious cooks, but I&#8217;ve never met anyone who lives and breathes food the way Giancarlo Bortolotti does. A chef from Salò, Italy, he&#8217;s had his own restaurants in San Francisco, knows the most influential and innovative trend-setters in the field, has unbelievable stories involving jobs [...]]]></description>
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