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<rss version="2.0" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/"><channel><title>Alta Cucina Feed</title><link>http://www.altacucinasociety.com</link><description>Alta Cucina Inc. - An Epicurean Society</description><language>en</language><lastBuildDate></lastBuildDate><image><url>http://www.altacucinasociety.com/immagini/bk_header_home.jpg</url><title>Alta Cucina Inc. An - Epicurean Society</title><link>http://www.altacucinasociety.com</link></image><item><title><![CDATA[WORKSHOP ITALIAN WINE LIST]]></title><link>http://www.altacucinasociety.com/alta_events_detail.asp?id=40</link><description><![CDATA[ March 1 - 3pm to 7 pm - Alta Cucina Epicurean Center<br><br>FOR TRADE ONLY]]></description><pubDate>20100223</pubDate><guid isPermaLink="true">http://www.altacucinasociety.com/alta_events_detail.asp?id=40</guid></item><item><title><![CDATA[Vino 2010, the largest Italian wine event outside Italy, was a success]]></title><link>http://www.altacucinasociety.com/news_detail.asp?id=60</link><description><![CDATA[Vino 2010, the second annual Italian Wine Week held in New York City, which ran from February 3 to 5 was a resounding success with more than 400 wine producers, 50 leading importers and 3000 wine buyers, marketers, sellers, journalists and eucators participating]]></description><pubDate>20100218</pubDate><guid isPermaLink="true">http://www.altacucinasociety.com/news_detail.asp?id=60</guid></item><item><title><![CDATA[SensofWine New York Event Sees Continuing Interest In New Italian Wines]]></title><link>http://www.altacucinasociety.com/news_detail.asp?id=59</link><description><![CDATA[Luca Maroni's third annual SensofWine New York event, held on February 4, at Cipriani 42nd Street was a further confirmation of the continuing interest in new Italian wines in the United States. ]]></description><pubDate>20100218</pubDate><guid isPermaLink="true">http://www.altacucinasociety.com/news_detail.asp?id=59</guid></item><item><title><![CDATA[Italian Food & the City]]></title><link>http://www.altacucinasociety.com/news_detail.asp?id=58</link><description><![CDATA[Walk down any street in NYC and it will never look the same... as the days go by you will see businesses closing and new ones opening and chances are the majority of these places are eateries of some sort - from restaurants to cafes or delis.]]></description><pubDate>20100217</pubDate><guid isPermaLink="true">http://www.altacucinasociety.com/news_detail.asp?id=58</guid></item><item><title><![CDATA[McDonald's launches McItaly line ]]></title><link>http://www.altacucinasociety.com/news_detail.asp?id=57</link><description><![CDATA[To most there is nothing more American than McDonald&#39;s but due to globalization this is rapidly changing. Italy has indeed seen the introduction of the 'McItaly' line.]]></description><pubDate>20100215</pubDate><guid isPermaLink="true">http://www.altacucinasociety.com/news_detail.asp?id=57</guid></item><item><title><![CDATA[Taste more than 100 wines from over 40 Top Italian producers!]]></title><link>http://www.altacucinasociety.com/news_detail.asp?id=56</link><description><![CDATA[The countdown has started and this is the last chance to purchase tickets for Luca Maroni's annual Senseofwine event, the top Italian wine tasting event held on February 4th at Cipriani 42 Street.]]></description><pubDate>20100129</pubDate><guid isPermaLink="true">http://www.altacucinasociety.com/news_detail.asp?id=56</guid></item><item><title><![CDATA[SENSOFWINE  NEW YORK 2010]]></title><link>http://www.altacucinasociety.com/alta_events_detail.asp?id=39</link><description><![CDATA[Sensofwine New York , the top wine tasting event for Italian wines, will take place in NYC this coming February.]]></description><pubDate>20100113</pubDate><guid isPermaLink="true">http://www.altacucinasociety.com/alta_events_detail.asp?id=39</guid></item><item><title><![CDATA[Italian Christmas Feasts from Famed Cooking Author Artusi]]></title><link>http://www.altacucinasociety.com/travel_detail.asp?id=19</link><description><![CDATA[Pellegrino Artusi, a cookbook author from the 19th century and early 20th century still holds court in many Italian households. His famous Italian cookbook The Science of Cooking and the Art of Eating Well is still the guide to a holiday meal.]]></description><pubDate>20091222</pubDate><guid isPermaLink="true">http://www.altacucinasociety.com/travel_detail.asp?id=19</guid></item><item><title><![CDATA[Italian Christmas Feasts from Famed Cooking Author Artusi]]></title><link>http://www.altacucinasociety.com/features_detail.asp?id=38</link><description><![CDATA[Pellegrino Artusi, a cookbook author from the 19th century and early 20th century still holds court in many Italian households. His famous Italian cookbook The Science of Cooking and the Art of Eating Well is still the guide to a holiday meal.]]></description><pubDate>20091222</pubDate><guid isPermaLink="true">http://www.altacucinasociety.com/features_detail.asp?id=38</guid></item><item><title><![CDATA[Asprinio, a Grape That Has Been Made Into Wines for 2000 + Years]]></title><link>http://www.altacucinasociety.com/wines_detail.asp?id=23</link><description><![CDATA[Asprinio Bianco is a little known indigenous Italian white grape variety that hails from the Campania region in Southern Italy. Asprinio wine has very particular viticultural and vinification traditions The grape variety is grown on local poplar trees and can rise up to 30-45 feet in the air.]]></description><pubDate>20091111</pubDate><guid isPermaLink="true">http://www.altacucinasociety.com/wines_detail.asp?id=23</guid></item><item><title><![CDATA[Chef Francesco Liguori Classes]]></title><link>http://www.altacucinasociety.com/travel_detail.asp?id=16</link><description><![CDATA[Cook, Eat and Discover.Abruzzo ]]></description><pubDate>20090914</pubDate><guid isPermaLink="true">http://www.altacucinasociety.com/travel_detail.asp?id=16</guid></item><item><title><![CDATA[Cooking up Florence with Viviana]]></title><link>http://www.altacucinasociety.com/travel_detail.asp?id=17</link><description><![CDATA[]]></description><pubDate>20090914</pubDate><guid isPermaLink="true">http://www.altacucinasociety.com/travel_detail.asp?id=17</guid></item><item><title><![CDATA[Osteria di Villafredda, a favorite dining spot near Udine ]]></title><link>http://www.altacucinasociety.com/restaurants_news_detail.asp?id=25</link><description><![CDATA[The osteria is a tavern or humble restaurant where you will find basic but delicious food such as polenta, risotto, gnocchi, cheeses, braised meats, omelets made with wild herbs, and good baked desserts. Osteria di Villafredda, in Tarcento, near Udine in Friuli, offers excellent Friulian food and wine.]]></description><pubDate>20090910</pubDate><guid isPermaLink="true">http://www.altacucinasociety.com/restaurants_news_detail.asp?id=25</guid></item><item><title><![CDATA[Sora Lella, the famous Roman restaurant, opens in New York]]></title><link>http://www.altacucinasociety.com/restaurants_news_detail.asp?id=26</link><description><![CDATA[Aldo Trabalza, the chef and owner of Sora Lella, the famous Roman Trattoria, has just opened Sora Lella in New York. Aldo, that is Sora Lella&#39;s son, plans to offer New Yorkers a lightened up but authentic Roman cuisine. The results are delicious.]]></description><pubDate>20090910</pubDate><guid isPermaLink="true">http://www.altacucinasociety.com/restaurants_news_detail.asp?id=26</guid></item><item><title><![CDATA[Osteria al Portonat,  a good restaurant for tasting the cuisine of Friuli ]]></title><link>http://www.altacucinasociety.com/restaurants_news_detail.asp?id=24</link><description><![CDATA[Osteria al Portonat is a place for tasting the famous ham of San Daniele and offers full meals and snacks of Friulian gastronomy. Besides the prosciutto, at the Osteria you can find traditional dishes from Friuli like the Crostini with Gorgonzola and Speck, the Frico, and the Gubana Strudel pastry.]]></description><pubDate>20090910</pubDate><guid isPermaLink="true">http://www.altacucinasociety.com/restaurants_news_detail.asp?id=24</guid></item><item><title><![CDATA[Memorable Restaurants and Places to Visit in Venice]]></title><link>http://www.altacucinasociety.com/restaurants_news_detail.asp?id=27</link><description><![CDATA[I cant see the canal from the revolving door inside the Hotel Danieli in Venice. Its late November, foggy, and the wooden planks are in place enabling pedestrians a romantic stroll to their favorite bar for an aperitivo. It.s my birthday. I&#39;m in love.That was 15 years ago.<br> <br>]]></description><pubDate>20090910</pubDate><guid isPermaLink="true">http://www.altacucinasociety.com/restaurants_news_detail.asp?id=27</guid></item><item><title><![CDATA[Beyond Mozzarella di Bufala; try the Ricotta and Gelato di Bufala]]></title><link>http://www.altacucinasociety.com/products_detail.asp?id=26</link><description><![CDATA[Everyone is familiar with Mozzarella di Bufala, the Italian mozzarella made with water buffalo's milk, but not everyone knows about the ricotta and gelato made with the same prized buffalo's milk.]]></description><pubDate>20090909</pubDate><guid isPermaLink="true">http://www.altacucinasociety.com/products_detail.asp?id=26</guid></item><item><title><![CDATA[Getting to know Italian Honey]]></title><link>http://www.altacucinasociety.com/products_detail.asp?id=28</link><description><![CDATA[Honey is born of a magic interaction between bees and beekeepers, with the aid of a third partner  the environment. The best honey, any excellent honey, is always the final result of this three-way collaboration. ]]></description><pubDate>20090909</pubDate><guid isPermaLink="true">http://www.altacucinasociety.com/products_detail.asp?id=28</guid></item><item><title><![CDATA[Italian Prosciutti: Prosciutto San Daniele and Prosciutto di Parma]]></title><link>http://www.altacucinasociety.com/products_detail.asp?id=29</link><description><![CDATA[The most renowned and expensive Italian prosciutti, that come from northern Italy, are  Prosciutto di San Daniele PDO, from San Daniele, in Friuli-Venezia Giulia, and Prosciutto di Parma PDO from Parma, in Emilia-Romagna. Both are tattooed to ensure the protected geographical status system in the EU.]]></description><pubDate>20090909</pubDate><guid isPermaLink="true">http://www.altacucinasociety.com/products_detail.asp?id=29</guid></item><item><title><![CDATA[Piedmonts Arneis: A White Grape Variety in a Sea Of Red Wines]]></title><link>http://www.altacucinasociety.com/wines_detail.asp?id=22</link><description><![CDATA[Piedmont is quite renowned for its red wines such as Barolo, Barbaresco, Ghemma, Gattinara and Dolcetto. In fact, Piedmont has the most wines that have received the Denominazione dOrigine Controllata e Garantita or D.O.C.G. designation than any other region in Italy.]]></description><pubDate>20090815</pubDate><guid isPermaLink="true">http://www.altacucinasociety.com/wines_detail.asp?id=22</guid></item><item><title><![CDATA[New Fruit-Based Italian Wines]]></title><link>http://www.altacucinasociety.com/wines_detail.asp?id=20</link><description><![CDATA[Italian viticulture has seriously started its invasion of the international market as new vineyards are in production, producers own more and more modern and well-equipped cellars, each and every one of the 20 Italian regions is capable of reaching absolute peaks of excellence and all native varietals in production are the result of rigorous and efficient clonal selection.]]></description><pubDate>20090815</pubDate><guid isPermaLink="true">http://www.altacucinasociety.com/wines_detail.asp?id=20</guid></item><item><title><![CDATA[Versatile Ansonica Grape Makes Wines in Tuscany and Sicily]]></title><link>http://www.altacucinasociety.com/wines_detail.asp?id=21</link><description><![CDATA[Ansonica Bianca, also widely known as Inzolia, has very different expressions in its two home areas, Tuscany and Sicily.  This medium sized grape variety which is yellow green in color is quite vigorous and grows well in hot, arid climes. It can be vinified as a mono-varietal which is what generally happens in Tuscany or as a blend, a more common practice for this wine in Sicily. It is also used as the base wine to make the aperitif Vermouth as well as the sweet wine called Marsala from Western Sicily.]]></description><pubDate>20090815</pubDate><guid isPermaLink="true">http://www.altacucinasociety.com/wines_detail.asp?id=21</guid></item></channel></rss>
