<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Vendita e Produzione VincottO PrimitivO nel Salento, Puglia &#187; Desserts</title>
	<atom:link href="https://www.primitiv.it/site/category/english-posts/recipes/desserts/feed/" rel="self" type="application/rss+xml" />
	<link>https://www.primitiv.it/site</link>
	<description>Terra Apuliae, produce da generazioni rispettando la natura e l&#039;ambiente e abbracciando una politica energetica ecosostenibile il Vincotto PrimitivO</description>
	<lastBuildDate>Fri, 27 Feb 2026 14:00:08 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.4.2</generator>
		<item>
		<title>Pangioia with Cuettu and Saragolla wheat</title>
		<link>https://www.primitiv.it/site/pangioia-with-cuettu-and-saragolla-wheat/</link>
		<comments>https://www.primitiv.it/site/pangioia-with-cuettu-and-saragolla-wheat/#comments</comments>
		<pubDate>Fri, 26 Apr 2013 16:19:30 +0000</pubDate>
		<dc:creator>elena</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[English posts]]></category>
		<category><![CDATA[Health and Wellness]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[balsamic]]></category>
		<category><![CDATA[cuettu]]></category>
		<category><![CDATA[festival della dieta med-italiana]]></category>
		<category><![CDATA[healt]]></category>
		<category><![CDATA[lecce]]></category>
		<category><![CDATA[panbellezza]]></category>
		<category><![CDATA[pangioia]]></category>
		<category><![CDATA[pansorris]]></category>
		<category><![CDATA[raised dessert]]></category>
		<category><![CDATA[repubblica salentina]]></category>
		<category><![CDATA[saragolla]]></category>
		<category><![CDATA[whaet]]></category>

		<guid isPermaLink="false">http://www.primitiv.it/site/?p=638</guid>
		<description><![CDATA[The latest creation of the great confectioner Giovanni Venneri of &#8220;Il Cafè dei Napoli&#8221; -Alliste- is the Pangioia, a soft raised dessert made using extravirgin olive oil of the Adamo company and , a sweet grape syrup with an high content of natural antioxidants as attested by Di.ste.ba departement of the University of Salento. Pangioia, [...]]]></description>
		<wfw:commentRss>https://www.primitiv.it/site/pangioia-with-cuettu-and-saragolla-wheat/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chocolate and pear tart with Vincotto Ingentilito</title>
		<link>https://www.primitiv.it/site/chocolate-and-pear-tart-with-vincotto-ingentilito/</link>
		<comments>https://www.primitiv.it/site/chocolate-and-pear-tart-with-vincotto-ingentilito/#comments</comments>
		<pubDate>Mon, 04 Mar 2013 10:32:36 +0000</pubDate>
		<dc:creator>elena</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[English posts]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[apulia]]></category>
		<category><![CDATA[baked]]></category>
		<category><![CDATA[baked desserts]]></category>
		<category><![CDATA[balsamic]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[chocolate powder]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[pear]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[sweety]]></category>
		<category><![CDATA[tradition]]></category>
		<category><![CDATA[vanillin]]></category>
		<category><![CDATA[vincotto]]></category>
		<category><![CDATA[walnuts]]></category>
		<category><![CDATA[white fllour]]></category>
		<category><![CDATA[yeats]]></category>

		<guid isPermaLink="false">http://www.primitiv.it/site/?p=571</guid>
		<description><![CDATA[&#160; One of the most popular and delicious cake since ever with a special touch of tradition: Bon appétit!! &#160; Ingredients: 300 gr of white flour 300 gr of sugar 4 eggs 250 gr of melted butter 150 gr of shucked walnuts 3 or 4 ripe pears 1 sachet of vanillin 1 sachet of baking [...]]]></description>
		<wfw:commentRss>https://www.primitiv.it/site/chocolate-and-pear-tart-with-vincotto-ingentilito/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>When cooking is a tradition&#8230;..Pittule</title>
		<link>https://www.primitiv.it/site/321/</link>
		<comments>https://www.primitiv.it/site/321/#comments</comments>
		<pubDate>Thu, 20 Dec 2012 13:38:58 +0000</pubDate>
		<dc:creator>elena</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[English posts]]></category>
		<category><![CDATA[History and culture]]></category>

		<guid isPermaLink="false">http://www.primitiv.it/site/?p=321</guid>
		<description><![CDATA[Christmas is coming and we all are in a rush for the last preparations; the Christmas tree is there, in a corner, shining with its little coloured lights&#8230;and kitchens scent of thousands of traditional dishes&#8230;.here in Salento everyone is cooking &#8216;PITTULE&#8217;, crispy golden ball simply made with flour and water, accompanied with Cuettu! For 50 [...]]]></description>
		<wfw:commentRss>https://www.primitiv.it/site/321/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Small chocolate tart with warm chocolate and Vincotto Balsamic filling</title>
		<link>https://www.primitiv.it/site/small-chocolate-tart-with-warm-chocolate-and-vincotto-balsamic-filling-2/</link>
		<comments>https://www.primitiv.it/site/small-chocolate-tart-with-warm-chocolate-and-vincotto-balsamic-filling-2/#comments</comments>
		<pubDate>Thu, 20 Dec 2012 11:49:31 +0000</pubDate>
		<dc:creator>elena</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[English posts]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.primitiv.it/site/?p=313</guid>
		<description><![CDATA[An easy and always successfull dessert that can be prapared in advance and cooked just before serving. The sweet-and-sour taste of Vincotto Balsamic* is perfect with the strong taste of the dark chocolate&#8230;.with this recipe you will conquer even the finest palates!! &#160; Ingredients (for 4 portions):   100 gr of dark chocolate; 80 gr of [...]]]></description>
		<wfw:commentRss>https://www.primitiv.it/site/small-chocolate-tart-with-warm-chocolate-and-vincotto-balsamic-filling-2/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
