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	<title>Vegetarian &#8211; Carlo Florence chef</title>
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		<title>Crapiata — Traditional Matera Grain and Legume Soup</title>
		<link>https://florencechef.com/recipes/crapiata-traditional-matera-grain-and-legume-soup/</link>
					<comments>https://florencechef.com/recipes/crapiata-traditional-matera-grain-and-legume-soup/#respond</comments>
		
		<dc:creator><![CDATA[Carlo Santoni]]></dc:creator>
		<pubDate>Thu, 21 May 2026 18:00:52 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1387</guid>

					<description><![CDATA[Crapiata comes from Matera, Basilicata. It was historically prepared on the first of August using whatever grains and legumes remained from the previous winter — a communal dish tied to the harvest, made from whatever was left. The name is Materan dialect. The idea is simple: mix, cook slowly, and wait.
No stock. No shortcuts. The liquid turns creamy on its own, from the starches released by the grains and legumes over a long, gentle cook. Patience is the technique.]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/crapiata-traditional-matera-grain-and-legume-soup/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<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>
		
					<wfw:commentRss>https://florencechef.com/recipes/baked-sheeps-ricotta-and-leek-quenelles/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Pumpkin &#038; Leek Risotto with Balsamic</title>
		<link>https://florencechef.com/recipes/pumpkin-leek-risotto-with-balsamic/</link>
					<comments>https://florencechef.com/recipes/pumpkin-leek-risotto-with-balsamic/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Tue, 03 Mar 2026 16:19:27 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1365</guid>

					<description><![CDATA[A creamy, balanced risotto where sweet pumpkin meets gently stewed leek, finished with Parmesan and just a few drops of dense balsamic for contrast.]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/pumpkin-leek-risotto-with-balsamic/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<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>Fennel and Orange Salad</title>
		<link>https://florencechef.com/recipes/fennel-and-orange-salad/</link>
					<comments>https://florencechef.com/recipes/fennel-and-orange-salad/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Mon, 09 Feb 2026 09:00:24 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1355</guid>

					<description><![CDATA[This fennel and orange salad is a classic Sicilian winter side: crisp, bright, and naturally light. Finished with Riviera olives, paper-thin Tropea onion, and a splash of orange juice, it pairs beautifully with both fish and meat.]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/fennel-and-orange-salad/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
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		<title>Fresh Chitarra Spaghetti with San Marzano tomatoes</title>
		<link>https://florencechef.com/recipes/fresh-chitarra-spaghetti-with-san-marzano-tomatoes/</link>
					<comments>https://florencechef.com/recipes/fresh-chitarra-spaghetti-with-san-marzano-tomatoes/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Tue, 03 Feb 2026 15:00:36 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1351</guid>

					<description><![CDATA[Fresh chitarra spaghetti finished in the pan with a pure tomato sauce made from crushed San Marzano tomatoes, slowly reduced and seasoned only at the end with garlic and basil. Spaghetti al pomodoro are an icon of Italian cuisine—but only if you make them properly: a concentrated sauce, the right timing, and a final toss with starchy pasta water so every strand is coated and glossy. A simple, focused dish where texture, balance, and real tomato flavor are the whole point]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/fresh-chitarra-spaghetti-with-san-marzano-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>Stone-Ground Tagliatelle with Broccoli Cream and Crispy Breadcrumbs</title>
		<link>https://florencechef.com/recipes/stone-ground-tagliatelle-with-broccoli-cream-and-crispy-breadcrumbs/</link>
					<comments>https://florencechef.com/recipes/stone-ground-tagliatelle-with-broccoli-cream-and-crispy-breadcrumbs/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Tue, 20 Jan 2026 08:32:12 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1337</guid>

					<description><![CDATA[Broccoli are one of the healthiest vegetables around—but let’s be honest, they can feel a bit boring. This recipe turns them into a silky, restaurant-style cream that coats stone-ground tagliatelle beautifully, finished with bright lemon zest and crunchy toasted breadcrumbs. The result is simple, balanced, and surprisingly gourmet for such a humble ingredient. ]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/stone-ground-tagliatelle-with-broccoli-cream-and-crispy-breadcrumbs/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Spaghetti aglio olio e peperoncino</title>
		<link>https://florencechef.com/recipes/aglio-olio/</link>
					<comments>https://florencechef.com/recipes/aglio-olio/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Tue, 13 Jan 2026 10:29:37 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=268</guid>

					<description><![CDATA[Aglio, olio e peperoncino was the first pasta dish I ever cooked—ages ago.
One of the pillars of Italian cuisine, perfect when you’re in a hurry and the fridge is basically empty.
Lately it’s gone viral everywhere (even in Korea), and in this “everyone’s a chef” era we love to make things weird just to impress our followers. So yes—people started baking garlic in the oven, turning it into a silky cream, and calling it a “chef-level” upgrade.
I tried it. And honestly? For me… it doesn’t work. Try the original version instead!]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/aglio-olio/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Pasta and Beans (Quick Home Version)</title>
		<link>https://florencechef.com/recipes/pasta-and-beans-quick-home-version/</link>
					<comments>https://florencechef.com/recipes/pasta-and-beans-quick-home-version/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Wed, 17 Dec 2025 21:13:15 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1308</guid>

					<description><![CDATA[This is a practical, everyday pasta and beans made with pre-cooked cannellini beans.
It keeps the classic technique of cooking the pasta directly in the pot, but avoids the long soaking and cooking time required for dried beans.]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/pasta-and-beans-quick-home-version/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
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