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	<title>Cheese &#8211; Carlo Florence chef</title>
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		<title>Baked Sheep&#8217;s Ricotta and Leek Quenelles</title>
		<link>https://florencechef.com/recipes/baked-sheeps-ricotta-and-leek-quenelles/</link>
					<comments>https://florencechef.com/recipes/baked-sheeps-ricotta-and-leek-quenelles/#respond</comments>
		
		<dc:creator><![CDATA[Carlo Santoni]]></dc:creator>
		<pubDate>Tue, 19 May 2026 18:00:47 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1383</guid>

					<description><![CDATA[This recipe started with leftover sheep's ricotta from a course. Throwing good ingredients away goes against every instinct I have, so I thought of gnudi with leeks — one of those combinations that just works.
The problem is gnudi are unforgiving. The ratios need to be precise, and working with ingredients that aren't exactly measured is a gamble I wasn't willing to take. So I kept the same mixture, shaped it with two spoons, and put it in the oven instead. What came out surprised me — matte outside, soft inside, holding together perfectly. The oven turned out to be the better idea all along.]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Neapolitan Pasta and Potatoes (Pasta e Patate)</title>
		<link>https://florencechef.com/recipes/neapolitan-pasta-and-potatoes-pasta-e-patate/</link>
					<comments>https://florencechef.com/recipes/neapolitan-pasta-and-potatoes-pasta-e-patate/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Thu, 19 Feb 2026 17:00:41 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1361</guid>

					<description><![CDATA[A classic Neapolitan comfort dish: pasta cooked directly with potatoes until creamy and rich, flavored with a simple soffritto, rosemary, tomato paste, and a Parmesan rind. Traditionally it’s made with pasta mista—a mix of leftover pasta shapes—because the recipe was born as a way to use up what you had on hand. Even though in Italy you can buy ready-made pasta mista, any short pasta works perfectly, true to the original spirit of making it with whatever is in the pantry.]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/neapolitan-pasta-and-potatoes-pasta-e-patate/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
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		<title>Tagliatelle with Fava Beans, Pancetta, and Cherry Tomatoes</title>
		<link>https://florencechef.com/recipes/tagliatelle-with-fava-beans-pancetta-and-cherry-tomatoes/</link>
					<comments>https://florencechef.com/recipes/tagliatelle-with-fava-beans-pancetta-and-cherry-tomatoes/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Tue, 17 Feb 2026 10:21:24 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1359</guid>

					<description><![CDATA[A quick, seasonal pasta that hits all the right notes: sweet cherry tomatoes, tender fava beans, and crispy pancetta, finished with thyme and salty Pecorino. Bright, savory, and ready in under an hour.]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/tagliatelle-with-fava-beans-pancetta-and-cherry-tomatoes/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Pumpkin Cappellacci with melted Butter &#038; Parmigiano or Ragù</title>
		<link>https://florencechef.com/recipes/pumpkin-cappellacci-with-melted-butter-parmigiano-or-ragu/</link>
					<comments>https://florencechef.com/recipes/pumpkin-cappellacci-with-melted-butter-parmigiano-or-ragu/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Thu, 29 Jan 2026 18:00:50 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1340</guid>

					<description><![CDATA[A traditional Northern Italian pumpkin cappellacci recipe made with butternut squash. The key is drying the roasted squash properly, then serving either with melted butter and Parmigiano or (optionally) a light ragù.]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/pumpkin-cappellacci-with-melted-butter-parmigiano-or-ragu/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Crepes with ragù, ricotta and béchamel</title>
		<link>https://florencechef.com/recipes/crepes-with-ragu-ricotta-and-bechamel/</link>
					<comments>https://florencechef.com/recipes/crepes-with-ragu-ricotta-and-bechamel/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Thu, 20 Nov 2025 18:40:22 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1289</guid>

					<description><![CDATA[This recipe perfectly reflects the centuries-old culinary exchange between France and Italy. The crespelle recall the French crêpes, the béchamel is a cornerstone of French technique, and the ragù firmly belongs to the Italian tradition.
During the Renaissance, the French court and the Medici family in Florence influenced one another profoundly: chefs, techniques and ingredients travelled between the two worlds, laying the foundations of a true early fusion cuisine.
These crespelle embody that meeting point — French elegance, Italian depth of flavor, and a comforting balance that still feels timeless.]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Spaghetti alla chitarra with zucchini cream and pecorino</title>
		<link>https://florencechef.com/recipes/spaghetti-alla-chitarra-with-zucchini-cream-and-pecorino/</link>
					<comments>https://florencechef.com/recipes/spaghetti-alla-chitarra-with-zucchini-cream-and-pecorino/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Thu, 21 Aug 2025 19:00:06 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=932</guid>

					<description><![CDATA[Variety is the spice of life—so let’s play with the classics. Here’s my light, summery riff on Spaghetti alla Nerano: a silky zucchini cream blended with Pecorino Romano, bright lemon zest, and toasted almonds for that irresistible crunch. Think comfort meets freshness in one twirl. Crisp zucchini rounds on top, glossy sauce that hugs every strand, and a finish that tastes like August in Italy. Would it make the annals of Italian cuisine? Maybe not. Was it absolutely delicious? Oh, yes. Your turn to try it—chef’s challenge accepted!]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Farro Salad with Grilled Vegetables</title>
		<link>https://florencechef.com/recipes/farro-salad-with-grilled-vegetables/</link>
					<comments>https://florencechef.com/recipes/farro-salad-with-grilled-vegetables/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Fri, 04 Jul 2025 08:48:29 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=902</guid>

					<description><![CDATA[This grilled veggie farro salad is the perfect dish for warm-weather days: fresh, light, and full of flavor. It’s ideal when you’re craving something healthy and satisfying, without the heaviness of a cooked meal.

It might take a little patience to grill all the vegetables—but the result is absolutely worth it. Colorful, wholesome, and deeply Mediterranean, this dish brings together simple ingredients in a way that’s both rustic and elegant.

And did you know? Farro is one of the oldest grains cultivated by humans, dating back to the Neolithic age. It’s rich in fiber, protein, and essential nutrients—and it happens to taste amazing, too.]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/farro-salad-with-grilled-vegetables/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Fusilli with Ricotta and saffron</title>
		<link>https://florencechef.com/recipes/fusilli-with-ricotta-and-saffron/</link>
					<comments>https://florencechef.com/recipes/fusilli-with-ricotta-and-saffron/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Thu, 12 Jun 2025 18:00:36 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=895</guid>

					<description><![CDATA[The creaminess of ricotta, the sharp flavor of onions, and the crunch of nuts come together in this light and healthy pasta dish. Quick to prepare and perfect for summer, it combines wholesome ingredients: ricotta, onions, mixed nuts, extra virgin olive oil, and whole grain pasta made with stone-ground flour.]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/fusilli-with-ricotta-and-saffron/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Homemade spaghetti alla Puttanesca</title>
		<link>https://florencechef.com/recipes/homemade-spaghetti-alla-puttanesca/</link>
					<comments>https://florencechef.com/recipes/homemade-spaghetti-alla-puttanesca/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Tue, 26 Nov 2024 19:00:07 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=834</guid>

					<description><![CDATA[Experience the bold and vibrant flavors of Spaghetti alla Puttanesca! This classic Italian pasta dish combines ripe tomatoes, briny capers, and black olives with a hint of chili for a slightly spicy kick. Anchovies add depth, creating a savory sauce that clings to every strand of al dente spaghetti. Perfect for a quick, satisfying meal that transports you to the heart of Italy. 🍝
It seems that the name puttanesca comes from the innkeeper who created the dish for the clients of a brothel.]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Squash and Sausage Lasagna</title>
		<link>https://florencechef.com/recipes/squash-and-sausage-lasagna/</link>
					<comments>https://florencechef.com/recipes/squash-and-sausage-lasagna/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Thu, 07 Nov 2024 14:09:14 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=826</guid>

					<description><![CDATA[This squash and sausage lasagna is a cozy, autumn-inspired dish that blends the sweetness of pumpkin with the savory flavor of sausage. Creamy béchamel and a hint of rosemary make it perfect for family gatherings or dinner with friends.]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/squash-and-sausage-lasagna/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
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