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      <title>Sicily, Catania. &quot;Pasta alla Norma&quot; by Tiziana Floridia</title>
      <link>https://padlet.com/Tiziana_Floridia/eu444ghq6yk15ay9</link>
      <description>In 1920 the Catanian comedy writer Nino Martoglio, tasting this dish and then turning to the cook, said: &quot;Chista è &#39;na vera norma!&quot; (It is done to perfection!), maybe also referring to an opera of the Catanian composer Vincenzo Bellini</description>
      <language>en-us</language>
      <pubDate>2021-10-11 19:18:17 UTC</pubDate>
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         <title></title>
         <author>Tiziana_Floridia</author>
         <link>https://padlet.com/Tiziana_Floridia/eu444ghq6yk15ay9/wish/1808598929</link>
         <description><![CDATA[<div><em>The tomato is native to South America. It was introduced to Europe only in 1500 and spread in Italy between 1700 and 1800. Although it is considered a cornerstone in the Italian agriculture, especially that one of the south, it was introduced just a few centuries ago&nbsp;</em></div>]]></description>
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         <pubDate>2021-10-11 19:22:08 UTC</pubDate>
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         <title></title>
         <author>Tiziana_Floridia</author>
         <link>https://padlet.com/Tiziana_Floridia/eu444ghq6yk15ay9/wish/1808599430</link>
         <description><![CDATA[<div><em>The eggplant was introduced to the Mediterranean Basin by Arabs in the XIII century</em></div>]]></description>
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         <pubDate>2021-10-11 19:22:24 UTC</pubDate>
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         <title>The ingredients (all natural and Italian!)</title>
         <author>Tiziana_Floridia</author>
         <link>https://padlet.com/Tiziana_Floridia/eu444ghq6yk15ay9/wish/1808600020</link>
         <description><![CDATA[<ul><li><strong>Pasta</strong> (I chose an ancient Sicilian whole-wheat pasta, Timilia variety)</li><li><strong>Aubergines</strong> (I chose the Nera mezza lunga variety)</li><li><strong>Tomatoes</strong> (I used the Piccadilly variety)</li><li>Smoked goat's ricotta (I should have used <strong>salted sheep's ricotta</strong>, but I didn't find it, so I had to adapt, hope Sicilians will forgive me!)</li><li><strong>Garlic</strong></li><li><strong>Extra-vergin olive oil</strong> (I fortunately had my own production oil so I used it!)</li><li><strong>Salt </strong>(I prefer the whole fine ground sea salt)</li><li><strong>Basil</strong> (that unfortunately I couldn't find, but it's a fundamental ingredient to give freshness to this dish!)</li></ul>]]></description>
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         <pubDate>2021-10-11 19:22:39 UTC</pubDate>
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      <item>
         <title>1</title>
         <author>Tiziana_Floridia</author>
         <link>https://padlet.com/Tiziana_Floridia/eu444ghq6yk15ay9/wish/1808600895</link>
         <description><![CDATA[<div>Heat up plenty of<em> </em><strong><em>oil</em></strong><em> </em>in a pan, then add a <strong><em>garlic clove </em></strong>and <strong><em>salt</em></strong>, and fry <strong><em>aubergines </em></strong>in the oil after having cut them <strong><em>in cubes</em></strong></div>]]></description>
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         <pubDate>2021-10-11 19:23:08 UTC</pubDate>
         <guid>https://padlet.com/Tiziana_Floridia/eu444ghq6yk15ay9/wish/1808600895</guid>
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      <item>
         <title>6</title>
         <author>Tiziana_Floridia</author>
         <link>https://padlet.com/Tiziana_Floridia/eu444ghq6yk15ay9/wish/1808601388</link>
         <description><![CDATA[<div>Plate it and ... <strong>buon appetito!</strong></div>]]></description>
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         <pubDate>2021-10-11 19:23:22 UTC</pubDate>
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      <item>
         <title>3</title>
         <author>Tiziana_Floridia</author>
         <link>https://padlet.com/Tiziana_Floridia/eu444ghq6yk15ay9/wish/1808602262</link>
         <description><![CDATA[<div>While pasta is cooking, add <strong><em>tomatoes </em></strong>(before cut) to the aubergines and mix it gently</div>]]></description>
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         <pubDate>2021-10-11 19:23:49 UTC</pubDate>
         <guid>https://padlet.com/Tiziana_Floridia/eu444ghq6yk15ay9/wish/1808602262</guid>
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      <item>
         <title>2</title>
         <author>Tiziana_Floridia</author>
         <link>https://padlet.com/Tiziana_Floridia/eu444ghq6yk15ay9/wish/1808603318</link>
         <description><![CDATA[<div>Boil some water in a pan and then put <strong><em>salt</em></strong> and <strong><em>pasta</em></strong> inside for 8-10 minutes until al dente (remember that I used whole-wheat pasta which needs more time to cook than white pasta!)</div>]]></description>
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         <pubDate>2021-10-11 19:24:20 UTC</pubDate>
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      <item>
         <title>5</title>
         <author>Tiziana_Floridia</author>
         <link>https://padlet.com/Tiziana_Floridia/eu444ghq6yk15ay9/wish/1808604280</link>
         <description><![CDATA[<div>... and mix well</div>]]></description>
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         <pubDate>2021-10-11 19:24:50 UTC</pubDate>
         <guid>https://padlet.com/Tiziana_Floridia/eu444ghq6yk15ay9/wish/1808604280</guid>
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      <item>
         <title>4</title>
         <author>Tiziana_Floridia</author>
         <link>https://padlet.com/Tiziana_Floridia/eu444ghq6yk15ay9/wish/1808605053</link>
         <description><![CDATA[<div>After having added pasta cooked al dente to the condiment, put <strong><em>ricotta</em></strong> ...</div>]]></description>
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         <pubDate>2021-10-11 19:25:12 UTC</pubDate>
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         <title></title>
         <author>Tiziana_Floridia</author>
         <link>https://padlet.com/Tiziana_Floridia/eu444ghq6yk15ay9/wish/1808662298</link>
         <description><![CDATA[<div><em>Dry pasta (suitable to be stored for a long time and to be be transported to faraway places) was born in the weastern sunny and ventilated Sicily, under Arabic domination. In Arabic cookbooks pasta appeared already in the IX century<br><br>I chose the ancient Sicilian whole-wheat pasta of Timilia variety, since this is a durum wheat variety typical of the center of Sicily, on the verge of extinction. It represents the Mediterranean and Sicilian biodiversity and it's the fruit of millenary natural selections.&nbsp;In addition, studies carried out on ancient wheat show a lower allergenicity compared to modern wheat.<br><br></em><br></div>]]></description>
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         <pubDate>2021-10-11 19:55:13 UTC</pubDate>
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