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	<title>Carlo Santoni &#8211; Carlo Florence chef</title>
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		<title>Meatballs from Boiled or Roasted Meat</title>
		<link>https://florencechef.com/recipes/meatballs-from-boiled-or-roasted-meat/</link>
					<comments>https://florencechef.com/recipes/meatballs-from-boiled-or-roasted-meat/#respond</comments>
		
		<dc:creator><![CDATA[Carlo Santoni]]></dc:creator>
		<pubDate>Thu, 19 Mar 2026 18:00:51 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1374</guid>

					<description><![CDATA[A timeless Italian classic born from cucina povera wisdom: tender meatballs made from leftover boiled or roasted meat, coated in a golden crust and optionally simmered in a rich tomato sauce. Simple, flavourful, and nothing goes to waste.]]></description>
		
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		<title>Buckwheat tagliatelle gluten-free</title>
		<link>https://florencechef.com/recipes/buckwheat-tagliatelle-gluten-free/</link>
					<comments>https://florencechef.com/recipes/buckwheat-tagliatelle-gluten-free/#respond</comments>
		
		<dc:creator><![CDATA[Carlo Santoni]]></dc:creator>
		<pubDate>Tue, 17 Mar 2026 18:02:41 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1371</guid>

					<description><![CDATA[Some of the most rewarding dishes in my kitchen come from necessity. A cooking class, a handful of guests with celiac disease, and a bag of buckwheat flour — that's all it took to fall in love with this pasta.
Buckwheat tagliatelle have a character you don't forget: earthy, slightly nutty, with a rustic texture that holds sauce beautifully. And the best part? No gluten, no compromise. Just real, handmade pasta that happens to be naturally inclusive.
The dough takes a little patience — this isn't semolina, and it won't behave like it. But once you understand it, once you feel it come together under your hands, the reward is worth every minute. Dress it simply: clarified butter, fresh sage, a spoonful of pasta water. Let the buckwheat do the talking.]]></description>
		
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