<?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>Gourmet Hotel Collection &#187; Gourmet Hotel</title>
	<atom:link href="http://blog.gourmethotelcollection.it/category/strutture_09-10/gourmet-hotel/feed/" rel="self" type="application/rss+xml" />
	<link>http://blog.gourmethotelcollection.it</link>
	<description>Lusso, benessere, comfort e alta ristorazione.</description>
	<lastBuildDate>Fri, 14 May 2010 10:38:04 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.3</generator>
		<item>
		<title>Hotel Caesius Thermae &amp; Spa Resort</title>
		<link>http://blog.gourmethotelcollection.it/2009/10/hotel-caesius-thermae-spa-resort/</link>
		<comments>http://blog.gourmethotelcollection.it/2009/10/hotel-caesius-thermae-spa-resort/#comments</comments>
		<pubDate>Wed, 28 Oct 2009 08:13:07 +0000</pubDate>
		<dc:creator>Lorenza Vitali</dc:creator>
				<category><![CDATA[Gourmet Hotel]]></category>
		<category><![CDATA[GUIDA GHC 2009/10]]></category>

		<guid isPermaLink="false">http://blog.gourmethotelcollection.it/?p=45</guid>
		<description><![CDATA[HOTEL CAESIUS THERMAE &#38; SPA RESORT Via Peschiera, 3 &#8211; 37011 Bardolino (VR) T. +39 045 7219100 &#8211; F. +39 045 7219700 caesius@europlan.it www.hotelcaesiusterme.it gli chef: Alessandro Salandini, Emanuele Selvi, Angelo Vaiuso la ricetta: Curry Tridoshico alle verdure Ingredienti: 1 tazza di piselli verdi freschi, 1 tazza di carote,tagliate a dadini, 1 tazza di patate, [...]]]></description>
		<wfw:commentRss>http://blog.gourmethotelcollection.it/2009/10/hotel-caesius-thermae-spa-resort/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Hotel Carducci 76</title>
		<link>http://blog.gourmethotelcollection.it/2009/10/hotel-carducci-76/</link>
		<comments>http://blog.gourmethotelcollection.it/2009/10/hotel-carducci-76/#comments</comments>
		<pubDate>Wed, 28 Oct 2009 08:12:07 +0000</pubDate>
		<dc:creator>Lorenza Vitali</dc:creator>
				<category><![CDATA[Gourmet Hotel]]></category>
		<category><![CDATA[GUIDA GHC 2009/10]]></category>

		<guid isPermaLink="false">http://blog.gourmethotelcollection.it/?p=61</guid>
		<description><![CDATA[HOTEL CARDUCCI 76 Viale Carducci, 76 &#8211; 47841 Cattolica (RN) T. +39 0541 954677 &#8211; F. +39 0541 831557 info@carducci76.it www.carducci76.it chef: Stefano Ciotti la ricetta: Bis di ravioli uno per l’altro Impastare gli ingredienti (260 gr di tuorli, 300 gr di farina, olio sale) e lasciare riposare. Sfilettare un rombo di 600 gr e [...]]]></description>
		<wfw:commentRss>http://blog.gourmethotelcollection.it/2009/10/hotel-carducci-76/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Castello di Semivicoli</title>
		<link>http://blog.gourmethotelcollection.it/2009/10/castello-di-semivicoli/</link>
		<comments>http://blog.gourmethotelcollection.it/2009/10/castello-di-semivicoli/#comments</comments>
		<pubDate>Wed, 28 Oct 2009 08:10:41 +0000</pubDate>
		<dc:creator>Lorenza Vitali</dc:creator>
				<category><![CDATA[Gourmet Hotel]]></category>
		<category><![CDATA[GUIDA GHC 2009/10]]></category>

		<guid isPermaLink="false">http://blog.gourmethotelcollection.it/?p=71</guid>
		<description><![CDATA[CASTELLO DI SEMIVICOLI Via San Nicola &#8211; C.da di Semivicoli 66010 Casacanditella (CH) T. +39 0871 890045 &#8211; F. +39 0871 890045 info@castellodisemivicoli.it www.castellodisemivicoli.com chef: Marina Cvetic Masciarelli La colazione La colazione da noi concepita è dettata dai ricordi, dai legami con il territorio e dal forte connubio con la tradizione. La crostata con la [...]]]></description>
		<wfw:commentRss>http://blog.gourmethotelcollection.it/2009/10/castello-di-semivicoli/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Hotel Gardena GRÖDNERHOF</title>
		<link>http://blog.gourmethotelcollection.it/2009/10/hotel-gardena-grodnerhof/</link>
		<comments>http://blog.gourmethotelcollection.it/2009/10/hotel-gardena-grodnerhof/#comments</comments>
		<pubDate>Wed, 28 Oct 2009 08:10:36 +0000</pubDate>
		<dc:creator>Lorenza Vitali</dc:creator>
				<category><![CDATA[Gourmet Hotel]]></category>
		<category><![CDATA[GUIDA GHC 2009/10]]></category>

		<guid isPermaLink="false">http://blog.gourmethotelcollection.it/?p=81</guid>
		<description><![CDATA[HOTEL GARDENA GRÖDNERHOF Via Vidalong, 3 &#8211; 39046 Ortisei T. +39 0471 79 63 15 &#8211; F. +39 0471 79 65 13 info@gardena.it www.gardena.it lo chef: Armin Mairhofer la ricetta: Cappuccino di caffè al profumo di tonka Ingredienti: 500 gr di castagne, caffè Etiopia Sidama Union in polvere, caffè da America Latina e Africa in [...]]]></description>
		<wfw:commentRss>http://blog.gourmethotelcollection.it/2009/10/hotel-gardena-grodnerhof/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Hotel Hassler Roma</title>
		<link>http://blog.gourmethotelcollection.it/2009/10/hotel-hassler-roma/</link>
		<comments>http://blog.gourmethotelcollection.it/2009/10/hotel-hassler-roma/#comments</comments>
		<pubDate>Wed, 28 Oct 2009 08:09:47 +0000</pubDate>
		<dc:creator>Lorenza Vitali</dc:creator>
				<category><![CDATA[Gourmet Hotel]]></category>
		<category><![CDATA[GUIDA GHC 2009/10]]></category>

		<guid isPermaLink="false">http://blog.gourmethotelcollection.it/?p=87</guid>
		<description><![CDATA[HOTEL HASSLER ROMA Piazza Trinità dei Monti, 6 &#8211; 00187 Roma T. +39 06 699340 &#8211; F. +39 06 699 41607 booking@hotelhassler.it www.hotelhassler.it lo chef: Francesco Apreda la ricetta: Duetto di manzo e alici, puntarelle e balsamico tradizionale Ingredienti: 300 gr alici fresche, 750 gr scamone di manzo, 600 gr patate novelle, 400 gr peperoni [...]]]></description>
		<wfw:commentRss>http://blog.gourmethotelcollection.it/2009/10/hotel-hassler-roma/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Hotel Majestic Roma</title>
		<link>http://blog.gourmethotelcollection.it/2009/10/hotel-majestic-roma/</link>
		<comments>http://blog.gourmethotelcollection.it/2009/10/hotel-majestic-roma/#comments</comments>
		<pubDate>Wed, 28 Oct 2009 08:08:16 +0000</pubDate>
		<dc:creator>Lorenza Vitali</dc:creator>
				<category><![CDATA[Gourmet Hotel]]></category>
		<category><![CDATA[GUIDA GHC 2009/10]]></category>

		<guid isPermaLink="false">http://blog.gourmethotelcollection.it/?p=93</guid>
		<description><![CDATA[HOTEL MAJESTIC ROMA Via Vittorio Veneto, 50 &#8211; 00187 Roma T. +39 06 421441 &#8211; F. +39 06 4880984 www.rome-hotels-majestic.com lo chef: Filippo La Mantia la ricetta: Anellini palermitani con la salsa di uva e il piacentinu ennese Ingredienti: 300 gr di anellini siciliani, 200 gr di uva da tavola bianca, 1 patata, 1 costa [...]]]></description>
		<wfw:commentRss>http://blog.gourmethotelcollection.it/2009/10/hotel-majestic-roma/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Hotel Moderno</title>
		<link>http://blog.gourmethotelcollection.it/2009/10/hotel-moderno/</link>
		<comments>http://blog.gourmethotelcollection.it/2009/10/hotel-moderno/#comments</comments>
		<pubDate>Wed, 28 Oct 2009 08:07:44 +0000</pubDate>
		<dc:creator>Lorenza Vitali</dc:creator>
				<category><![CDATA[Gourmet Hotel]]></category>
		<category><![CDATA[GUIDA GHC 2009/10]]></category>

		<guid isPermaLink="false">http://blog.gourmethotelcollection.it/?p=100</guid>
		<description><![CDATA[HOTEL MODERNO V.le V. Emanuele, 41 &#8211; 27100 Pavia T. +39 0382 303401 &#8211; F. +39 0382 25225 info@hotelmoderno.it www.hotelmoderno.it lo chef: Enrico Bartolini la ricetta: Ricordo di zabaione, creme brulèe e coppa d’oro all’amarena Preparazione: La crema: portare ad ebollizione un litro di panna, versare i 160 gr di tuorli miscelati con lo 180 [...]]]></description>
		<wfw:commentRss>http://blog.gourmethotelcollection.it/2009/10/hotel-moderno/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>La Tenuta dei Ciclamini</title>
		<link>http://blog.gourmethotelcollection.it/2009/10/la-tenuta-dei-ciclamini/</link>
		<comments>http://blog.gourmethotelcollection.it/2009/10/la-tenuta-dei-ciclamini/#comments</comments>
		<pubDate>Wed, 28 Oct 2009 08:06:40 +0000</pubDate>
		<dc:creator>Lorenza Vitali</dc:creator>
				<category><![CDATA[Gourmet Hotel]]></category>
		<category><![CDATA[GUIDA GHC 2009/10]]></category>

		<guid isPermaLink="false">http://blog.gourmethotelcollection.it/?p=105</guid>
		<description><![CDATA[LA TENUTA DEI CICLAMINI Località Casa Pancallo, 3 &#8211; 05020 Avigliano Umbro (TR) T. +39 0744 93431 &#8211; F. +39 0744 935272 www.iciclamini.it Le merende umbre Selezione di prodotti artigianali eccellenti dell’Umbria. “Non voglio e non troverei le parole per promuovere la tenuta dei ciclamini. Posso solo dire che è il posto che ho scelto [...]]]></description>
		<wfw:commentRss>http://blog.gourmethotelcollection.it/2009/10/la-tenuta-dei-ciclamini/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>L&#8217;Albereta Relais &amp; Chateaux</title>
		<link>http://blog.gourmethotelcollection.it/2009/10/lalbereta-relais-chateaux/</link>
		<comments>http://blog.gourmethotelcollection.it/2009/10/lalbereta-relais-chateaux/#comments</comments>
		<pubDate>Wed, 28 Oct 2009 08:05:39 +0000</pubDate>
		<dc:creator>Lorenza Vitali</dc:creator>
				<category><![CDATA[Gourmet Hotel]]></category>
		<category><![CDATA[GUIDA GHC 2009/10]]></category>

		<guid isPermaLink="false">http://blog.gourmethotelcollection.it/?p=111</guid>
		<description><![CDATA[L’ALBERETA RELAIS &#38; CHATEAUX Via Vittorio Emanuele II, n° 23 20530 Erbusco (BS) T. +39 030 7760550 &#8211; F. +39 030 7760573 info@albereta.it www.albereta.it lo chef: Gualtiero Marchesi la ricetta: Riso, oro e zafferano Ingredienti: 15 gr di cipolla, 20 cl di vino bianco secco, 7,5 cl di aceto, 100 gr di burro, 280 gr [...]]]></description>
		<wfw:commentRss>http://blog.gourmethotelcollection.it/2009/10/lalbereta-relais-chateaux/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>L&#8217;Albergo della Regina Isabella</title>
		<link>http://blog.gourmethotelcollection.it/2009/10/lalbergo-della-regina-isabella/</link>
		<comments>http://blog.gourmethotelcollection.it/2009/10/lalbergo-della-regina-isabella/#comments</comments>
		<pubDate>Wed, 28 Oct 2009 08:04:45 +0000</pubDate>
		<dc:creator>Lorenza Vitali</dc:creator>
				<category><![CDATA[Gourmet Hotel]]></category>
		<category><![CDATA[GUIDA GHC 2009/10]]></category>

		<guid isPermaLink="false">http://blog.gourmethotelcollection.it/?p=117</guid>
		<description><![CDATA[L’ALBERGO DELLA REGINA ISABELLA Piazza S. Restituta, 1 &#8211; 80076 Lacco Ameno &#8211; Ischia (NA) T. +39 081 994322 &#8211; F. +39 081 900190 info@reginaisabella.it www.reginaisabella.it lo chef: Pasquale Palamaro la ricetta: Fresina fratelli Setaro con genovese di calamaro, passata di fagiolo di Campagnano e maggiorana Ingredienti genovese di calamari, 1 costina di sedano, 2 [...]]]></description>
		<wfw:commentRss>http://blog.gourmethotelcollection.it/2009/10/lalbergo-della-regina-isabella/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Masseria Torre Maizza</title>
		<link>http://blog.gourmethotelcollection.it/2009/10/masseria-torre-maizza/</link>
		<comments>http://blog.gourmethotelcollection.it/2009/10/masseria-torre-maizza/#comments</comments>
		<pubDate>Wed, 28 Oct 2009 08:03:33 +0000</pubDate>
		<dc:creator>Lorenza Vitali</dc:creator>
				<category><![CDATA[Gourmet Hotel]]></category>
		<category><![CDATA[GUIDA GHC 2009/10]]></category>

		<guid isPermaLink="false">http://blog.gourmethotelcollection.it/?p=122</guid>
		<description><![CDATA[MASSERIA TORRE MAIZZA C.da Coccaro, sn &#8211; 72015 Savelletri di Fasano (BR) T. +39 080 4827838 &#8211; F. +39 080 4414059 info@masseriatorremaizza.com www.masseriatorremaizza.com lo chef: Vito Giannuzzi la ricetta: Tartara di gamberi rossi di Gallipoli su crema di bufala, uovo di quaglia poché, insalatina di puntarelle e area di ginger ale Ingredienti: gamberi rossi 30 [...]]]></description>
		<wfw:commentRss>http://blog.gourmethotelcollection.it/2009/10/masseria-torre-maizza/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Il Salviatino</title>
		<link>http://blog.gourmethotelcollection.it/2009/10/il-salviatino/</link>
		<comments>http://blog.gourmethotelcollection.it/2009/10/il-salviatino/#comments</comments>
		<pubDate>Wed, 28 Oct 2009 08:02:48 +0000</pubDate>
		<dc:creator>Lorenza Vitali</dc:creator>
				<category><![CDATA[Gourmet Hotel]]></category>
		<category><![CDATA[GUIDA GHC 2009/10]]></category>

		<guid isPermaLink="false">http://blog.gourmethotelcollection.it/?p=128</guid>
		<description><![CDATA[IL SALVIATINO Via del Salviatino, 21 &#8211; 50137 Firenze T. +39 055 90411 info@salviatino.com www.salviatino.com lo chef: Saverio Sbaragli la ricetta: Scampi di Porto Santo Stefano con crema acida e peperoni dolci Ingredienti: 12 scampi di Porto Santo Stefano da 100 gr cad, 4 peperoni rossi cornetto, 250 gr yogurt magro, qualche goccia di limone, [...]]]></description>
		<wfw:commentRss>http://blog.gourmethotelcollection.it/2009/10/il-salviatino/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>

