<?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>pasta &#8211; Antica Pesa</title>
	<atom:link href="https://www.anticapesa.it/en/tag/pasta/feed/" rel="self" type="application/rss+xml" />
	<link>https://www.anticapesa.it/en/</link>
	<description></description>
	<lastBuildDate>Wed, 08 Sep 2021 01:28:06 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>
	hourly	</sy:updatePeriod>
	<sy:updateFrequency>
	1	</sy:updateFrequency>
	<generator>https://wordpress.org/?v=5.8.1</generator>

<image>
	<url>https://www.anticapesa.it/wp-content/uploads/2021/05/cropped-favicon-32x32.jpg</url>
	<title>pasta &#8211; Antica Pesa</title>
	<link>https://www.anticapesa.it/en/</link>
	<width>32</width>
	<height>32</height>
</image> 
	<item>
		<title>Dubbi a Brooklyn: Amatricana o Cacio e Pepe</title>
		<link>https://www.anticapesa.it/en/press/dubbi-a-brooklyn-amatricana-o-cacio-e-pepe/</link>
					<comments>https://www.anticapesa.it/en/press/dubbi-a-brooklyn-amatricana-o-cacio-e-pepe/#respond</comments>
		
		<dc:creator><![CDATA[Amanda]]></dc:creator>
		<pubDate>Wed, 08 Sep 2021 01:28:06 +0000</pubDate>
				<category><![CDATA[2012]]></category>
		<category><![CDATA[Press]]></category>
		<category><![CDATA[Amatriciana]]></category>
		<category><![CDATA[Antica Pesa / Rome]]></category>
		<category><![CDATA[cacio e pepe]]></category>
		<category><![CDATA[Francesco Panella]]></category>
		<category><![CDATA[pasta]]></category>
		<guid isPermaLink="false">https://www.anticapesa.it/?p=6746</guid>

					<description><![CDATA[<p>Cacio e pepe o amatriciana? Un dubbio esistenziale che e legittimo coltivare anche lontano dalle cucine della Capitale, girovagando in quel di Brooklyn, New York. Qui e un piacere imbattersi in Francesco Panella, romano molto internazionale. &#160;</p>
<p>L'articolo <a rel="nofollow" href="https://www.anticapesa.it/en/press/dubbi-a-brooklyn-amatricana-o-cacio-e-pepe/">Dubbi a Brooklyn: Amatricana o Cacio e Pepe</a> proviene da <a rel="nofollow" href="https://www.anticapesa.it/en/">Antica Pesa</a>.</p>
]]></description>
										<content:encoded><![CDATA[<p><span data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Cacio e pepe o amatriciana? Un dubbio esistenziale che e legittimo coltivare anche lontano dalle cucine della Capitale, girovagando in quel di Brooklyn, New York. Qui e un piacere imbattersi in Francesco Panella, romano molto internazionale. &quot;}" data-sheets-userformat="{&quot;2&quot;:15299,&quot;3&quot;:{&quot;1&quot;:0},&quot;4&quot;:[null,2,11982760],&quot;9&quot;:1,&quot;10&quot;:1,&quot;11&quot;:4,&quot;12&quot;:0,&quot;14&quot;:[null,2,0],&quot;15&quot;:&quot;Montserrat&quot;,&quot;16&quot;:14}">Cacio e pepe o amatriciana? Un dubbio esistenziale che e legittimo coltivare anche lontano dalle cucine della Capitale, girovagando in quel di Brooklyn, New York. Qui e un piacere imbattersi in Francesco Panella, romano molto internazionale. </span></p>
<p>&nbsp;</p>
<p>L'articolo <a rel="nofollow" href="https://www.anticapesa.it/en/press/dubbi-a-brooklyn-amatricana-o-cacio-e-pepe/">Dubbi a Brooklyn: Amatricana o Cacio e Pepe</a> proviene da <a rel="nofollow" href="https://www.anticapesa.it/en/">Antica Pesa</a>.</p>
]]></content:encoded>
					
					<wfw:commentRss>https://www.anticapesa.it/en/press/dubbi-a-brooklyn-amatricana-o-cacio-e-pepe/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>The Best Pasta in Rome, According to Top Chefs</title>
		<link>https://www.anticapesa.it/en/press/the-best-pasta-in-rome-according-to-top-chefs/</link>
					<comments>https://www.anticapesa.it/en/press/the-best-pasta-in-rome-according-to-top-chefs/#respond</comments>
		
		<dc:creator><![CDATA[Amanda]]></dc:creator>
		<pubDate>Mon, 06 Sep 2021 23:11:53 +0000</pubDate>
				<category><![CDATA[2019]]></category>
		<category><![CDATA[Press]]></category>
		<category><![CDATA[Francesco Panella]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[Rome]]></category>
		<guid isPermaLink="false">https://www.anticapesa.it/?p=6498</guid>

					<description><![CDATA[<p>There may be hundreds of types of pasta in the world, but when in Rome, there are only 18 dishes you really, truly need to eat. The recommendations here come from some of the world’s foremost Italian experts, chefs, and restauranteurs in Italy and abroad. Chefs Davide Lombardi and Valerio Chicchierini of Cento Gourmet dispense [&#8230;]</p>
<p>L'articolo <a rel="nofollow" href="https://www.anticapesa.it/en/press/the-best-pasta-in-rome-according-to-top-chefs/">The Best Pasta in Rome, According to Top Chefs</a> proviene da <a rel="nofollow" href="https://www.anticapesa.it/en/">Antica Pesa</a>.</p>
]]></description>
										<content:encoded><![CDATA[<p>There may be hundreds of types of pasta in the world, but when in Rome, there are only 18 dishes you really, truly need to eat. The recommendations here come from some of the world’s foremost Italian experts, chefs, and restauranteurs in Italy and abroad. Chefs Davide Lombardi and Valerio Chicchierini of Cento Gourmet dispense with the homespun cliches most Roman trattorias lean on; recommended by Francesco Panella, owner of Antica Pesa in Rome and Feroce Ristorante in Brooklyn</p>
<p>&nbsp;</p>
<p><a href="https://www.bloomberg.com/features/2019-rome-best-pasta/">See More</a></p>
<p>L'articolo <a rel="nofollow" href="https://www.anticapesa.it/en/press/the-best-pasta-in-rome-according-to-top-chefs/">The Best Pasta in Rome, According to Top Chefs</a> proviene da <a rel="nofollow" href="https://www.anticapesa.it/en/">Antica Pesa</a>.</p>
]]></content:encoded>
					
					<wfw:commentRss>https://www.anticapesa.it/en/press/the-best-pasta-in-rome-according-to-top-chefs/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Professional Chefs Share Their Top Tips For Making Pasta From Scratch</title>
		<link>https://www.anticapesa.it/en/press/professional-chefs-share-their-top-tips-for-making-pasta-from-scratch/</link>
					<comments>https://www.anticapesa.it/en/press/professional-chefs-share-their-top-tips-for-making-pasta-from-scratch/#respond</comments>
		
		<dc:creator><![CDATA[admin]]></dc:creator>
		<pubDate>Thu, 24 Jun 2021 13:50:33 +0000</pubDate>
				<category><![CDATA[2020]]></category>
		<category><![CDATA[Press]]></category>
		<category><![CDATA[Brooklyn]]></category>
		<category><![CDATA[New York]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[Recipes]]></category>
		<guid isPermaLink="false">https://www.anticapesa.it/?p=4547</guid>

					<description><![CDATA[<p>For first-time pasta makers, Emanuele Baldassini, the executive chef of Antica Pesa in Williamsburg, Brooklyn, recommends choosing shapes like fettuccine or pappardelle “because they are simple to create and do not require any special tools, just a rolling pin and a knife. See more</p>
<p>L'articolo <a rel="nofollow" href="https://www.anticapesa.it/en/press/professional-chefs-share-their-top-tips-for-making-pasta-from-scratch/">Professional Chefs Share Their Top Tips For Making Pasta From Scratch</a> proviene da <a rel="nofollow" href="https://www.anticapesa.it/en/">Antica Pesa</a>.</p>
]]></description>
										<content:encoded><![CDATA[<p>For first-time pasta makers, Emanuele Baldassini, the executive chef of Antica Pesa in Williamsburg, Brooklyn, recommends choosing shapes like fettuccine or pappardelle “because they are simple to create and do not require any special tools, just a rolling pin and a knife.</p>
<p><a href="https://www.forbes.com/sites/abigailabesamis/2020/04/22/professional-chefs-share-their-top-tips-for-making-pasta-from-scratch/#29ea52946c96" target="_blank" rel="noopener">See more</a></p>
<p>L'articolo <a rel="nofollow" href="https://www.anticapesa.it/en/press/professional-chefs-share-their-top-tips-for-making-pasta-from-scratch/">Professional Chefs Share Their Top Tips For Making Pasta From Scratch</a> proviene da <a rel="nofollow" href="https://www.anticapesa.it/en/">Antica Pesa</a>.</p>
]]></content:encoded>
					
					<wfw:commentRss>https://www.anticapesa.it/en/press/professional-chefs-share-their-top-tips-for-making-pasta-from-scratch/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>11 Restaurants with Spring Risotto on the Menu in NYC</title>
		<link>https://www.anticapesa.it/en/press/11-restaurants-with-spring-risotto-on-the-menu-in-nyc/</link>
					<comments>https://www.anticapesa.it/en/press/11-restaurants-with-spring-risotto-on-the-menu-in-nyc/#respond</comments>
		
		<dc:creator><![CDATA[admin]]></dc:creator>
		<pubDate>Thu, 24 Jun 2021 13:46:07 +0000</pubDate>
				<category><![CDATA[2021]]></category>
		<category><![CDATA[Press]]></category>
		<category><![CDATA[Brooklyn]]></category>
		<category><![CDATA[New York]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[Recipe]]></category>
		<guid isPermaLink="false">https://www.anticapesa.it/?p=4534</guid>

					<description><![CDATA[<p>Risotto Asparagi e Gorgonzola at Antica Pesa This cozy Williamsburg restaurant celebrating Roman cuisine is run by the Panella family. Spring brings this bright risotto to the menu that’s made with asparagus puree, Parmigiano-Reggiano, and gorgonzola combined with Carnaroli rice and a rich vegetable stock. It’s garnished with shaved fresh asparagus and toasted almonds. See [&#8230;]</p>
<p>L'articolo <a rel="nofollow" href="https://www.anticapesa.it/en/press/11-restaurants-with-spring-risotto-on-the-menu-in-nyc/">11 Restaurants with Spring Risotto on the Menu in NYC</a> proviene da <a rel="nofollow" href="https://www.anticapesa.it/en/">Antica Pesa</a>.</p>
]]></description>
										<content:encoded><![CDATA[		<div data-elementor-type="wp-post" data-elementor-id="4534" class="elementor elementor-4534" data-elementor-settings="[]">
						<div class="elementor-inner">
							<div class="elementor-section-wrap">
							<section class="elementor-section elementor-top-section elementor-element elementor-element-72ed5fab elementor-section-boxed elementor-section-height-default elementor-section-height-default" data-id="72ed5fab" data-element_type="section">
						<div class="elementor-container elementor-column-gap-default">
							<div class="elementor-row">
					<div class="elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-1b33ef68" data-id="1b33ef68" data-element_type="column">
			<div class="elementor-column-wrap elementor-element-populated">
							<div class="elementor-widget-wrap">
						<div class="elementor-element elementor-element-5ab5cfde elementor-widget elementor-widget-text-editor" data-id="5ab5cfde" data-element_type="widget" data-widget_type="text-editor.default">
				<div class="elementor-widget-container">
								<div class="elementor-text-editor elementor-clearfix">
				Risotto Asparagi e Gorgonzola at Antica Pesa This cozy Williamsburg restaurant celebrating Roman cuisine is run by the Panella family. Spring brings this bright risotto to the menu that’s made with asparagus puree, Parmigiano-Reggiano, and gorgonzola combined with Carnaroli rice and a rich vegetable stock. It’s garnished with shaved fresh asparagus and toasted almonds.

<a href="https://www.lacucinaitaliana.com/trends/restaurants-and-chefs/11-restaurants-with-spring-risotto-on-the-menu-in-nyc" target="_blank" rel="noopener">See more</a>					</div>
						</div>
				</div>
						</div>
					</div>
		</div>
								</div>
					</div>
		</section>
						</div>
						</div>
					</div>
		<p>L'articolo <a rel="nofollow" href="https://www.anticapesa.it/en/press/11-restaurants-with-spring-risotto-on-the-menu-in-nyc/">11 Restaurants with Spring Risotto on the Menu in NYC</a> proviene da <a rel="nofollow" href="https://www.anticapesa.it/en/">Antica Pesa</a>.</p>
]]></content:encoded>
					
					<wfw:commentRss>https://www.anticapesa.it/en/press/11-restaurants-with-spring-risotto-on-the-menu-in-nyc/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>FARE OF THE COUNTRY; In Italy, Risotto Gains on Pasta</title>
		<link>https://www.anticapesa.it/en/press/fare-of-the-country-in-italy-risotto-gains-on-pasta/</link>
					<comments>https://www.anticapesa.it/en/press/fare-of-the-country-in-italy-risotto-gains-on-pasta/#respond</comments>
		
		<dc:creator><![CDATA[admin]]></dc:creator>
		<pubDate>Fri, 18 Jun 2021 10:36:33 +0000</pubDate>
				<category><![CDATA[1986]]></category>
		<category><![CDATA[Press]]></category>
		<category><![CDATA[New York Times]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[Risotto]]></category>
		<category><![CDATA[Rome]]></category>
		<category><![CDATA[Travel]]></category>
		<guid isPermaLink="false">https://www.anticapesa.it/?p=4402</guid>

					<description><![CDATA[<p>It may come as a surprise to learn that Italy is the No. 1 producer of rice in Europe and one of its largest consumers despite the fact that rice is not indigenous. Some of the risotto dishes mentioned here are available at the following restaurants in Italy….Risotto con Salsa di Scampi (risoto with shrimp [&#8230;]</p>
<p>L'articolo <a rel="nofollow" href="https://www.anticapesa.it/en/press/fare-of-the-country-in-italy-risotto-gains-on-pasta/">FARE OF THE COUNTRY; In Italy, Risotto Gains on Pasta</a> proviene da <a rel="nofollow" href="https://www.anticapesa.it/en/">Antica Pesa</a>.</p>
]]></description>
										<content:encoded><![CDATA[<p>It may come as a surprise to learn that Italy is the No. 1 producer of rice in Europe and one of its largest consumers despite the fact that rice is not indigenous. Some of the risotto dishes mentioned here are available at the following restaurants in Italy….Risotto con Salsa di Scampi (risoto with shrimp sauce), Antica Pesa, 18 Via Garibaldi, Trastevere, Rome.</p>
<p><a href="https://www.nytimes.com/1986/11/30/travel/fare-of-the-country-in-italy-risotto-gains-on-pasta.html" target="_blank" rel="noopener">See more</a></p>
<p>L'articolo <a rel="nofollow" href="https://www.anticapesa.it/en/press/fare-of-the-country-in-italy-risotto-gains-on-pasta/">FARE OF THE COUNTRY; In Italy, Risotto Gains on Pasta</a> proviene da <a rel="nofollow" href="https://www.anticapesa.it/en/">Antica Pesa</a>.</p>
]]></content:encoded>
					
					<wfw:commentRss>https://www.anticapesa.it/en/press/fare-of-the-country-in-italy-risotto-gains-on-pasta/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Sunday Opinion</title>
		<link>https://www.anticapesa.it/en/press/sunday-opinion/</link>
					<comments>https://www.anticapesa.it/en/press/sunday-opinion/#respond</comments>
		
		<dc:creator><![CDATA[admin]]></dc:creator>
		<pubDate>Fri, 18 Jun 2021 10:28:34 +0000</pubDate>
				<category><![CDATA[2011]]></category>
		<category><![CDATA[Press]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[Rome]]></category>
		<category><![CDATA[Travel]]></category>
		<guid isPermaLink="false">https://www.anticapesa.it/?p=4381</guid>

					<description><![CDATA[<p>EATING: Antica Pesa is a restaurant my wife and I discovered in downtown Rome. Our favorite dish there is fusilli trafilati in oro con broccoletti e salsiccia di Monte San Biagio, which is the best broccoli and sausage pasta I’ve ever tasted. See more</p>
<p>L'articolo <a rel="nofollow" href="https://www.anticapesa.it/en/press/sunday-opinion/">Sunday Opinion</a> proviene da <a rel="nofollow" href="https://www.anticapesa.it/en/">Antica Pesa</a>.</p>
]]></description>
										<content:encoded><![CDATA[<p>EATING: Antica Pesa is a restaurant my wife and I discovered in downtown Rome. Our favorite dish there is fusilli trafilati in oro con broccoletti e salsiccia di Monte San Biagio, which is the best broccoli and sausage pasta I’ve ever tasted.</p>
<p><a href="https://www.nytimes.com/2011/09/04/opinion/sunday/what-matt-ferguson-finds-interesting.html" target="_blank" rel="noopener">See more</a></p>
<p>L'articolo <a rel="nofollow" href="https://www.anticapesa.it/en/press/sunday-opinion/">Sunday Opinion</a> proviene da <a rel="nofollow" href="https://www.anticapesa.it/en/">Antica Pesa</a>.</p>
]]></content:encoded>
					
					<wfw:commentRss>https://www.anticapesa.it/en/press/sunday-opinion/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Scarlett Johansson Digs Into Pasta with Avengers Costars in Rome</title>
		<link>https://www.anticapesa.it/en/press/scarlett-johansson-digs-into-pasta-with-avengers-costars-in-rome/</link>
					<comments>https://www.anticapesa.it/en/press/scarlett-johansson-digs-into-pasta-with-avengers-costars-in-rome/#respond</comments>
		
		<dc:creator><![CDATA[admin]]></dc:creator>
		<pubDate>Fri, 18 Jun 2021 10:09:39 +0000</pubDate>
				<category><![CDATA[2012]]></category>
		<category><![CDATA[Press]]></category>
		<category><![CDATA[cacio e pepe]]></category>
		<category><![CDATA[Chris Hemsworth]]></category>
		<category><![CDATA[Mark Ruffalo]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[Rome]]></category>
		<category><![CDATA[Scarlett Johansso]]></category>
		<category><![CDATA[The Avengers]]></category>
		<category><![CDATA[Tom Hiddleston]]></category>
		<guid isPermaLink="false">https://www.anticapesa.it/?p=4357</guid>

					<description><![CDATA[<p>While in Rome to promote their movie, the cast of The Avengers: Mark Ruffalo, Scarlett Johansson, Chris Hemsworth and Tom Hiddleston stopped into Antica Pesa to enjoy a meal together. See more</p>
<p>L'articolo <a rel="nofollow" href="https://www.anticapesa.it/en/press/scarlett-johansson-digs-into-pasta-with-avengers-costars-in-rome/">Scarlett Johansson Digs Into Pasta with Avengers Costars in Rome</a> proviene da <a rel="nofollow" href="https://www.anticapesa.it/en/">Antica Pesa</a>.</p>
]]></description>
										<content:encoded><![CDATA[<p>While in Rome to promote their movie, the cast of The Avengers: Mark Ruffalo, Scarlett Johansson, Chris Hemsworth and Tom Hiddleston stopped into Antica Pesa to enjoy a meal together.</p>
<p><a href="https://people.com/celebrity/scarlett-johansson-digs-into-pasta-with-avengers-costars-in-rome/" target="_blank" rel="noopener">See more</a></p>
<p>L'articolo <a rel="nofollow" href="https://www.anticapesa.it/en/press/scarlett-johansson-digs-into-pasta-with-avengers-costars-in-rome/">Scarlett Johansson Digs Into Pasta with Avengers Costars in Rome</a> proviene da <a rel="nofollow" href="https://www.anticapesa.it/en/">Antica Pesa</a>.</p>
]]></content:encoded>
					
					<wfw:commentRss>https://www.anticapesa.it/en/press/scarlett-johansson-digs-into-pasta-with-avengers-costars-in-rome/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Simone Panella&#8217;s Summer Pasta</title>
		<link>https://www.anticapesa.it/en/press/simone-panellas-summer-pasta/</link>
					<comments>https://www.anticapesa.it/en/press/simone-panellas-summer-pasta/#respond</comments>
		
		<dc:creator><![CDATA[admin]]></dc:creator>
		<pubDate>Fri, 18 Jun 2021 08:50:07 +0000</pubDate>
				<category><![CDATA[2013]]></category>
		<category><![CDATA[Press]]></category>
		<category><![CDATA[New York]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Rome]]></category>
		<category><![CDATA[Simone Panella]]></category>
		<guid isPermaLink="false">https://www.anticapesa.it/?p=4163</guid>

					<description><![CDATA[<p>Simone Panella&#8217;s recipe for Pasta Alla Norma See more</p>
<p>L'articolo <a rel="nofollow" href="https://www.anticapesa.it/en/press/simone-panellas-summer-pasta/">Simone Panella&#8217;s Summer Pasta</a> proviene da <a rel="nofollow" href="https://www.anticapesa.it/en/">Antica Pesa</a>.</p>
]]></description>
										<content:encoded><![CDATA[<p>Simone Panella&#8217;s recipe for Pasta Alla Norma</p>
<p><a href="https://people.com/celebrity/chef-simone-panellas-pasta-alla-norma-recipe/" target="_blank" rel="noopener">See more</a></p>
<p>L'articolo <a rel="nofollow" href="https://www.anticapesa.it/en/press/simone-panellas-summer-pasta/">Simone Panella&#8217;s Summer Pasta</a> proviene da <a rel="nofollow" href="https://www.anticapesa.it/en/">Antica Pesa</a>.</p>
]]></content:encoded>
					
					<wfw:commentRss>https://www.anticapesa.it/en/press/simone-panellas-summer-pasta/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>VIP SCENE</title>
		<link>https://www.anticapesa.it/en/press/vip-scene/</link>
					<comments>https://www.anticapesa.it/en/press/vip-scene/#respond</comments>
		
		<dc:creator><![CDATA[admin]]></dc:creator>
		<pubDate>Fri, 18 Jun 2021 07:33:31 +0000</pubDate>
				<category><![CDATA[2014]]></category>
		<category><![CDATA[Press]]></category>
		<category><![CDATA[cacio e pepe]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[Rome]]></category>
		<category><![CDATA[Russell Crowe]]></category>
		<guid isPermaLink="false">https://www.anticapesa.it/?p=4024</guid>

					<description><![CDATA[<p>Russell Crowe feasting on cacio e pepe pasta at Antica Pesa Rome</p>
<p>L'articolo <a rel="nofollow" href="https://www.anticapesa.it/en/press/vip-scene/">VIP SCENE</a> proviene da <a rel="nofollow" href="https://www.anticapesa.it/en/">Antica Pesa</a>.</p>
]]></description>
										<content:encoded><![CDATA[<p>Russell Crowe feasting on cacio e pepe pasta at Antica Pesa Rome</p>
<p>L'articolo <a rel="nofollow" href="https://www.anticapesa.it/en/press/vip-scene/">VIP SCENE</a> proviene da <a rel="nofollow" href="https://www.anticapesa.it/en/">Antica Pesa</a>.</p>
]]></content:encoded>
					
					<wfw:commentRss>https://www.anticapesa.it/en/press/vip-scene/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
	</channel>
</rss>
