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	<title>Appetizers &#8211; Carlo Florence chef</title>
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		<title>Tuscan Fried Coccoli</title>
		<link>https://florencechef.com/recipes/tuscan-fried-coccoli/</link>
					<comments>https://florencechef.com/recipes/tuscan-fried-coccoli/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Tue, 02 Sep 2025 19:00:24 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1193</guid>

					<description><![CDATA[Here’s an irresistible bite from Tuscany: coccoli—Florentine fried dough—golden, puffy, and perfectly salty-sweet, traditionally served with silky prosciutto and creamy stracchino for that melt-in-the-mouth contrast everyone loves. From region to region, Italy fries its dough with many charming names—think gnocco fritto, crescentine, torta fritta, pinzino—and each bite tells a story of simple, comforting cucina povera. ]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Air-Fryer Confit Cherry Tomatoes</title>
		<link>https://florencechef.com/recipes/air-fryer-confit-cherry-tomatoes/</link>
					<comments>https://florencechef.com/recipes/air-fryer-confit-cherry-tomatoes/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Fri, 29 Aug 2025 07:01:32 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1179</guid>

					<description><![CDATA[Slow-roasted, sweet-savory air-fryer confit cherry tomatoes with thyme and a hint of brown sugar: perfect on bruschetta, pasta, bowls, or alongside grilled dishes. Ready in about 35 minutes at low heat for jammy, concentrated flavor.]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/air-fryer-confit-cherry-tomatoes/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Air Fryer Breaded Shrimp Skewers</title>
		<link>https://florencechef.com/recipes/air-fryer-breaded-shrimp-skewers/</link>
					<comments>https://florencechef.com/recipes/air-fryer-breaded-shrimp-skewers/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Tue, 19 Aug 2025 15:42:09 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=930</guid>

					<description><![CDATA[A simple yet delicious recipe inspired by family traditions: crispy breaded shrimp skewers made in the air fryer, ready in just minutes for an easy and flavorful dish.]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/air-fryer-breaded-shrimp-skewers/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Warm Salad with Cannellini Beans, Grilled Prawns, Dressed Greens, Mint &#038; Balsamic</title>
		<link>https://florencechef.com/recipes/warm-salad-with-cannellini-beans-grilled-prawns-dressed-greens-mint-balsamic/</link>
					<comments>https://florencechef.com/recipes/warm-salad-with-cannellini-beans-grilled-prawns-dressed-greens-mint-balsamic/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Thu, 14 Aug 2025 17:01:19 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=928</guid>

					<description><![CDATA[A warm salad can be much more than just a light dish — it’s a refined balance of textures and temperatures. In this recipe, creamy cannellini beans and grilled prawns are served warm over freshly dressed greens, creating a delightful contrast that’s both comforting and refreshing. A touch of lemon zest, mint, and toasted sesame completes the flavor profile, making this salad perfect for a light summer lunch or an elegant appetizer.]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Peppered Mussels (Impepata di Cozze)</title>
		<link>https://florencechef.com/recipes/peppered-mussels-impepata-di-cozze/</link>
					<comments>https://florencechef.com/recipes/peppered-mussels-impepata-di-cozze/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Thu, 24 Jul 2025 17:00:24 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=908</guid>

					<description><![CDATA[A timeless Italian classic, full of flavor and simplicity.
If you love mussels, this is one of the best (and easiest) ways to enjoy them: just garlic, olive oil, lots of black pepper—and nothing else! Impepata di Cozze is a rustic southern dish that brings the taste of the sea straight to your plate.
Serve it hot with crusty bread and dive in with your hands… it’s the only way!]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Fried Polenta Bites with Whipped Baccalà (Salt Cod)</title>
		<link>https://florencechef.com/recipes/fried-polenta-bites-with-whipped-baccala-salt-cod/</link>
					<comments>https://florencechef.com/recipes/fried-polenta-bites-with-whipped-baccala-salt-cod/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Thu, 10 Jul 2025 13:27:55 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=911</guid>

					<description><![CDATA[A refined appetizer that combines the crunch of fried polenta with the creamy, delicate texture of whipped baccalà mantecato. A nod to traditional Venetian flavors, reimagined with lightness and a modern twist.]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/fried-polenta-bites-with-whipped-baccala-salt-cod/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Tuscan kale (cavolo nero) bruschetta</title>
		<link>https://florencechef.com/recipes/tuscan-kale-cavolo-nero-bruschetta/</link>
					<comments>https://florencechef.com/recipes/tuscan-kale-cavolo-nero-bruschetta/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Wed, 30 Oct 2024 19:51:00 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=815</guid>

					<description><![CDATA[An iconic appetizer of Tuscan fall and winter. Kale might also be a superfood but it's mostly good!!]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Porcini and Parmigiano Salad</title>
		<link>https://florencechef.com/recipes/porcini-and-parmigiano-salad/</link>
					<comments>https://florencechef.com/recipes/porcini-and-parmigiano-salad/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Wed, 16 Oct 2024 15:19:37 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=807</guid>

					<description><![CDATA[If you like woods this is the best way to get in symbiosis with them: eating raw porcini. To enjoy them they must be super fresh and you must trust the source. 
Good porcini taste sweet and wild! All in all a great experience.]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Porcini bruschetta</title>
		<link>https://florencechef.com/recipes/porcini-bruschetta/</link>
					<comments>https://florencechef.com/recipes/porcini-bruschetta/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Wed, 16 Oct 2024 09:26:14 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=809</guid>

					<description><![CDATA[A tasty appetizer ]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Mozzarella in carrozza</title>
		<link>https://florencechef.com/recipes/mozzarella-in-carrozza/</link>
					<comments>https://florencechef.com/recipes/mozzarella-in-carrozza/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Tue, 20 Aug 2024 07:26:53 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=778</guid>

					<description><![CDATA[A cornerstone of Italian street food appetizers, mozzarella in carrozza is a quick and easy dish with great taste, thanks to its creamy inside and crunchy outside.]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
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