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<channel>
	<title>Vivir Una Vida Chalada &#187; italia</title>
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	<link>http://www.vidachalada.it</link>
	<description>Stereotipi sottovuoto</description>
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			<item>
		<title>Gnocchi di Patate</title>
		<link>http://www.vidachalada.it/gnocchi-di-patate/</link>
		<comments>http://www.vidachalada.it/gnocchi-di-patate/#comments</comments>
		<pubDate>Thu, 08 Apr 2010 14:21:57 +0000</pubDate>
		<dc:creator>Chotti</dc:creator>
				<category><![CDATA[Cucina Italiana]]></category>
		<category><![CDATA[cipolla]]></category>
		<category><![CDATA[farina]]></category>
		<category><![CDATA[italia]]></category>
		<category><![CDATA[italiana]]></category>
		<category><![CDATA[patate]]></category>
		<category><![CDATA[tradizionale]]></category>
		<category><![CDATA[tradizione]]></category>
		<category><![CDATA[uovo]]></category>
		<category><![CDATA[vegetariano]]></category>
		<category><![CDATA[verdure]]></category>

		<guid isPermaLink="false">http://www.vidachalada.it/?p=559</guid>
		<description><![CDATA[al Radicchio Trevigiano.



Ingredienti

 600 g di patate farinose a pasta bianca ( per quanto possibile tutte della stesa misura)
1 uovo
200 g di farina
sale

Crema

400 g di radicchio trevigiano
1 cipolla rossa media
2 cucchiai d&#8217;olio d&#8217;oliva
 1\2 bicchiere di vino bianco secco
parmigiano grattugiato
sale e pepe macinato fresco (se possibile)

Preparazione
Lavate bene le patate e cuocetele al vapore &#8220;al dente&#8221;.Scolatele,sbucciatele [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Seppia con pisellini verdi</title>
		<link>http://www.vidachalada.it/seppia-con-pisellini-verdi/</link>
		<comments>http://www.vidachalada.it/seppia-con-pisellini-verdi/#comments</comments>
		<pubDate>Sun, 18 Oct 2009 15:36:01 +0000</pubDate>
		<dc:creator>Barbigote</dc:creator>
				<category><![CDATA[Contorni]]></category>
		<category><![CDATA[Cucina Italiana]]></category>
		<category><![CDATA[Cucina internazionale]]></category>
		<category><![CDATA[cipolla]]></category>
		<category><![CDATA[economico]]></category>
		<category><![CDATA[internazionale]]></category>
		<category><![CDATA[italia]]></category>
		<category><![CDATA[olio extravergine di oliva]]></category>
		<category><![CDATA[peperoncino]]></category>
		<category><![CDATA[pesce]]></category>
		<category><![CDATA[seppie]]></category>
		<category><![CDATA[verdure]]></category>

		<guid isPermaLink="false">http://www.vidachalada.it/?p=323</guid>
		<description><![CDATA[Una ricetta facile, sana, rapida e buonissima! Ideale per chi lavora e vuole regalarsi una cena o pranzo gustosi senza necessariamente passare ore ai fornelli.

<img class="aligncenter size-full wp-image-325" title="seppiepiselli" src="http://www.vidachalada.it/wp-content/uploads/2009/10/seppiepiselli1.jpg" alt="seppiepiselli" width="350" height="232" />
]]></description>
		<wfw:commentRss>http://www.vidachalada.it/seppia-con-pisellini-verdi/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tortelli Mugellani</title>
		<link>http://www.vidachalada.it/tortelli-mugellani/</link>
		<comments>http://www.vidachalada.it/tortelli-mugellani/#comments</comments>
		<pubDate>Wed, 23 Sep 2009 19:12:01 +0000</pubDate>
		<dc:creator>Chotti</dc:creator>
				<category><![CDATA[Cucina Italiana]]></category>
		<category><![CDATA[farina]]></category>
		<category><![CDATA[italia]]></category>
		<category><![CDATA[patate]]></category>
		<category><![CDATA[tortelli]]></category>
		<category><![CDATA[tradizione]]></category>
		<category><![CDATA[uovo]]></category>

		<guid isPermaLink="false">http://www.vidachalada.it/?p=115</guid>
		<description><![CDATA[Ingredienti
(a seconda delle persone)
PASTA:

1 etto di farina
1 uovo
1 cucchiaio d&#8217; olio ( anche aumentando gli altri ingredienti questo rimane pressocchè invariato, serve per far si che la pasta rimanga elastica e che non &#8220;si screpoli&#8221; mentre si ripiega )

RIPIENO
 ( tipicamente Mugellano ):

patate lesse schiacciate
sale
1 uovo
formaggio parmigiano
aglio e prezzemolo ( a gusto ) o 1 [...]]]></description>
		<wfw:commentRss>http://www.vidachalada.it/tortelli-mugellani/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Panzanella</title>
		<link>http://www.vidachalada.it/panzanella/</link>
		<comments>http://www.vidachalada.it/panzanella/#comments</comments>
		<pubDate>Tue, 22 Sep 2009 15:47:07 +0000</pubDate>
		<dc:creator>Chotti</dc:creator>
				<category><![CDATA[Cucina Italiana]]></category>
		<category><![CDATA[basilico]]></category>
		<category><![CDATA[cetriolo]]></category>
		<category><![CDATA[cipolla]]></category>
		<category><![CDATA[estivo]]></category>
		<category><![CDATA[fresco]]></category>
		<category><![CDATA[italia]]></category>
		<category><![CDATA[pane]]></category>
		<category><![CDATA[panzanella]]></category>
		<category><![CDATA[pomodoro]]></category>
		<category><![CDATA[povero]]></category>
		<category><![CDATA[tradizione]]></category>
		<category><![CDATA[verdure]]></category>

		<guid isPermaLink="false">http://www.vidachalada.it/?p=109</guid>
		<description><![CDATA[La Panzanella è un piatto "povero" fatto con pane raffermo ( di qualche giorno), bagnato e condito con molte verdure. Si consuma principalmente d'estate.]]></description>
		<wfw:commentRss>http://www.vidachalada.it/panzanella/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cecina</title>
		<link>http://www.vidachalada.it/cecina/</link>
		<comments>http://www.vidachalada.it/cecina/#comments</comments>
		<pubDate>Sun, 20 Sep 2009 17:42:19 +0000</pubDate>
		<dc:creator>Chotti</dc:creator>
				<category><![CDATA[Cucina Italiana]]></category>
		<category><![CDATA[calda calda]]></category>
		<category><![CDATA[ceci]]></category>
		<category><![CDATA[cecina]]></category>
		<category><![CDATA[farina]]></category>
		<category><![CDATA[italia]]></category>
		<category><![CDATA[liguria]]></category>
		<category><![CDATA[rosmarino]]></category>
		<category><![CDATA[tradizionale]]></category>
		<category><![CDATA[tradizione]]></category>

		<guid isPermaLink="false">http://www.vidachalada.it/?p=86</guid>
		<description><![CDATA[Anche chiamata calda-calda  , 
è una ricetta tipica ligure e dei paesi della Lunigiana.

Ingredienti


200 g di farina di ceci
600 ml di acqua
1 cucchiaio di sale
1\2 bicchiere di olio extravergine d&#8217;oliva
 rosmarino ( possibilmente fresco )
pepe nero ( possibilmente macinato fresco)


In una ciotola impastare la farina di ceci con l&#8217;acqua, mescolando bene e prestando attenzione [...]]]></description>
		<wfw:commentRss>http://www.vidachalada.it/cecina/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>PataPizza</title>
		<link>http://www.vidachalada.it/patapizza/</link>
		<comments>http://www.vidachalada.it/patapizza/#comments</comments>
		<pubDate>Wed, 16 Sep 2009 10:11:28 +0000</pubDate>
		<dc:creator>Chotti</dc:creator>
				<category><![CDATA[Cucina Italiana]]></category>
		<category><![CDATA[Versione Chalada]]></category>
		<category><![CDATA[calorie]]></category>
		<category><![CDATA[dieta]]></category>
		<category><![CDATA[farina]]></category>
		<category><![CDATA[italia]]></category>
		<category><![CDATA[italiana]]></category>
		<category><![CDATA[lievito]]></category>
		<category><![CDATA[patate]]></category>
		<category><![CDATA[pizza]]></category>

		<guid isPermaLink="false">http://www.vidachalada.it/?p=62</guid>
		<description><![CDATA[La patapizza è un piatto di nostra invenzione, nata dalla nostra incessante ricerca del buon sapore unito alla leggerezza; in quanto la patata apporta per 100g, circa 70 kcal, contro le 340 della farina ( Patata: Carboidrati: 15,71; proteine: 1,68; grassi: 0,10; acqua: 81,58; colesterolo: 0; sodio: 6; calorie: 69; Farina : Carboidrati: 72,57; proteine: [...]]]></description>
		<wfw:commentRss>http://www.vidachalada.it/patapizza/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pizza</title>
		<link>http://www.vidachalada.it/pizza/</link>
		<comments>http://www.vidachalada.it/pizza/#comments</comments>
		<pubDate>Wed, 16 Sep 2009 09:50:54 +0000</pubDate>
		<dc:creator>Chotti</dc:creator>
				<category><![CDATA[Cucina Italiana]]></category>
		<category><![CDATA[farina]]></category>
		<category><![CDATA[italia]]></category>
		<category><![CDATA[italiana]]></category>
		<category><![CDATA[lievito]]></category>
		<category><![CDATA[massa]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pizza]]></category>
		<category><![CDATA[tradizione]]></category>

		<guid isPermaLink="false">http://www.vidachalada.it/?p=45</guid>
		<description><![CDATA[Ingredienti per la massa della pizza:

 1 l. di acqua a temperatura ambiente


 2 kg di farina


 20 g di lievito fresco
(7 di quello secco)


50 g di sale


un cucchiaio di zucchero
(facoltativo,
serve per migliorare la lievitazione)

(Usando le quantità scritte negli ingredienti si produrrebbe circa 3 kg di pasta, sufficiente per preparare 4 teglie da forno ).
Nel [...]]]></description>
		<wfw:commentRss>http://www.vidachalada.it/pizza/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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