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	<url>
		<loc>https://www.lacucinaitaliana.it/storie/%t_categoria_storie%/</loc>
		<lastmod>2018-02-06T19:53:53+01:00</lastmod>
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	<url>
		<loc>https://www.lacucinaitaliana.it/storie/luoghi/toscana-ricette-itinerari/</loc>
		<lastmod>2015-05-13T14:38:15+02:00</lastmod>
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		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/05/iStock_000006436408_Small.jpg</image:loc>
			<image:caption><![CDATA[Buon vivere toscano]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/luoghi/ciociaria-anagni-alatri-fiuggi/</loc>
		<lastmod>2015-05-27T15:24:32+02:00</lastmod>
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		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/05/iStock_000028216392_Medium.jpg</image:loc>
			<image:caption><![CDATA[Ciociaria, tanta sostanza]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/luoghi/marche-buon-gusto-diffuso/</loc>
		<lastmod>2015-05-13T14:28:21+02:00</lastmod>
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		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/05/iStock_000011579672_Medium.jpg</image:loc>
			<image:caption><![CDATA[Marche, buon gusto diffuso]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/ristoranti/ristorante-filippo-la-mantia/</loc>
		<lastmod>2015-05-28T13:56:18+02:00</lastmod>
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		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/05/Filippo-La-Mantia-Oste-e-Cucoco-credits-Gianmarco-Chieregato-10.jpg</image:loc>
			<image:caption><![CDATA[Filippo La Mantia: benvenuti a casa vostra]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>http://images.lacucinaitaliana.it/wp-content/uploads/2015/05/Filippo-La-Mantia-Oste-e-Cuoco-credits-Gianmarco-Chieregato-11.jpg</image:loc>
			<image:caption><![CDATA[Filippo La Mantia Oste e Cuoco   credits Gianmarco Chieregato 11]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>http://images.lacucinaitaliana.it/wp-content/uploads/2015/05/Filippo-Lamantia_Cous-Cous-2015_ph-Matteo-Barro-1024x637.jpg</image:loc>
			<image:caption><![CDATA[Cous cous al pesto di agrumi di Filippo Lamantia, ©foto Matteo Barro]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/ristoranti/la-pizza-perfetta-ricetta-fritta-milano-gino-sorbillo/</loc>
		<lastmod>2015-05-27T10:11:44+02:00</lastmod>
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		<priority>0.6</priority>
		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/05/Pizza-marinara.jpg</image:loc>
			<image:caption><![CDATA[La sfida di Gino Sorbillo ai panzerotti milanesi]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/ristoranti/mantra-ristorante-vegano-crudista-raw-vegan-milano/</loc>
		<lastmod>2015-05-27T10:16:22+02:00</lastmod>
		<changefreq>weekly</changefreq>
		<priority>0.6</priority>
		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/05/11116487_859014574134959_5944630739098238035_n.jpg</image:loc>
			<image:caption><![CDATA[Mantra: il primo ristorante vegano crudista d’Italia]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/chef-cuochi/stoccafisso-ricette-chef-paolo-barrale/</loc>
		<lastmod>2015-05-27T10:15:55+02:00</lastmod>
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		<priority>0.6</priority>
		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/05/0026_prv.jpg</image:loc>
			<image:caption><![CDATA[Stocco mon amour]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/luoghi/jesi-e-dintorni-terra-di-vino-cioccolato-e-merende-di-formaggi/</loc>
		<lastmod>2015-05-28T17:10:45+02:00</lastmod>
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		<priority>0.6</priority>
		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/05/jesi.jpg</image:loc>
			<image:caption><![CDATA[Jesi e dintorni: terra di vino, cioccolato e formaggi]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/luoghi/mirazur-al-confine-della-bonta/</loc>
		<lastmod>2015-05-25T21:13:22+02:00</lastmod>
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		<priority>0.6</priority>
		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/05/vista.jpg</image:loc>
			<image:caption><![CDATA[Mirazur, al confine della bontà]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/chef-cuochi/marco-martini-stazione-posta-roma-stella-michelin-giovane-chef/</loc>
		<lastmod>2015-05-28T10:40:00+02:00</lastmod>
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		<priority>0.6</priority>
		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/05/foto-1.jpg</image:loc>
			<image:caption><![CDATA[Marco Martini: «Quando arriva la prima stella»]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/chef-cuochi/ristoratori-italiani-jre-marco-stabile/</loc>
		<lastmod>2015-05-27T15:37:05+02:00</lastmod>
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		<priority>0.6</priority>
		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/05/290-JRE-2015-congresso-1228.jpg</image:loc>
			<image:caption><![CDATA[Altro che chef, torniamo alla cucina dei “restaurant man”]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/luoghi/alessandro-dettori-il-giardiniere-anarchico/</loc>
		<lastmod>2015-05-27T15:36:51+02:00</lastmod>
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		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/05/vinoir.jpg</image:loc>
			<image:caption><![CDATA[Alessandro Dettori, il giardiniere anarchico]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/luoghi/glutine-o-kryptonite/</loc>
		<lastmod>2015-05-28T09:20:08+02:00</lastmod>
		<changefreq>weekly</changefreq>
		<priority>0.6</priority>
		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/05/gluten-free-cereali-copia.jpg</image:loc>
			<image:caption><![CDATA[Il glutine è davvero la nostra kryptonite?]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/luoghi/la-locomotiva-della-tinca-al-forno/</loc>
		<lastmod>2015-05-27T17:57:06+02:00</lastmod>
		<changefreq>weekly</changefreq>
		<priority>0.6</priority>
		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/05/trenoblu.jpg</image:loc>
			<image:caption><![CDATA[La locomotiva della tinca al forno: viaggio (con gusto) verso il Lago d]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/chef-cuochi/pasta-e-fagioli-antonino-cannavacciuolo-cucine-incubo/</loc>
		<lastmod>2015-05-29T18:34:55+02:00</lastmod>
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		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/05/Antonino-Cannavacciuolo-by-Oliviero-Toscani1.jpg</image:loc>
			<image:caption><![CDATA[Pasta e fagioli: il piatto della memoria di Cannavacciuolo]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/luoghi/noi-due-lesantorine/</loc>
		<lastmod>2015-05-27T17:28:39+02:00</lastmod>
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		<priority>0.6</priority>
		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/05/santorine.jpg</image:loc>
			<image:caption><![CDATA[Noi due, #lesantorine]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/luoghi/inizia-lavventura-del-foodmaker-dolomitico/</loc>
		<lastmod>2015-05-27T20:33:00+02:00</lastmod>
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		<priority>0.6</priority>
		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/05/dolomiti.jpg</image:loc>
			<image:caption><![CDATA[Inizia l]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/luoghi/salvatore-spatafora-foodmaker-sicilia/</loc>
		<lastmod>2015-05-28T09:47:13+02:00</lastmod>
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		<priority>0.6</priority>
		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/05/Io-in-vigna1.jpg</image:loc>
			<image:caption><![CDATA[La Sicilia è molto di più]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/chef-cuochi/le-nonne-lo-fanno-meglio-con-chef-rubio/</loc>
		<lastmod>2015-06-07T05:01:43+02:00</lastmod>
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		<priority>0.6</priority>
		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/05/img-2-copy.jpg</image:loc>
			<image:caption><![CDATA[Le nonne lo fanno meglio, con Chef Rubio]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/luoghi/come-il-mare/</loc>
		<lastmod>2015-05-30T15:30:06+02:00</lastmod>
		<changefreq>weekly</changefreq>
		<priority>0.6</priority>
		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/05/IMG_5774.jpg</image:loc>
			<image:caption><![CDATA[Come il mare]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/luoghi/il-momento-giusto/</loc>
		<lastmod>2015-05-29T17:05:10+02:00</lastmod>
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		<priority>0.6</priority>
		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/05/acacia1.jpg</image:loc>
			<image:caption><![CDATA[Il momento giusto]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/luoghi/torta-pistocchi-apre-a-milano/</loc>
		<lastmod>2015-05-31T05:00:37+02:00</lastmod>
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		<priority>0.6</priority>
		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/05/Attrezzi-di-cioccolato_Torta-Pistocchi-MI.jpg</image:loc>
			<image:caption><![CDATA[Torta Pistocchi apre a Milano]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>http://images.lacucinaitaliana.it/wp-content/uploads/2015/05/Cioccolato_Torta-Pistocchi-MI.jpg</image:loc>
			<image:caption><![CDATA[Cioccolato Torta Pistocchi MI]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>http://images.lacucinaitaliana.it/wp-content/uploads/2015/05/low-Claudio-Pistocchi_foto-Sandra-Longinotti-683x1024.jpg</image:loc>
			<image:caption><![CDATA[Claudio Pistocchi foto Sandra Longinotti]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/chef-cuochi/expo-2015-milano-6-temporary-restaurant/</loc>
		<lastmod>2015-06-05T16:40:25+02:00</lastmod>
		<changefreq>weekly</changefreq>
		<priority>0.6</priority>
		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/06/Antony-Genovese-nella-cucina-di-Al-Cortile.jpg</image:loc>
			<image:caption><![CDATA[Expo 2015: 6 Temporary Restaurant da provare]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/ristoranti/trattoria-osteria-autostrada-a1-barberino-cavallino-bianco/</loc>
		<lastmod>2015-06-03T13:48:17+02:00</lastmod>
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		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/06/cavallino-bianco-1.jpg</image:loc>
			<image:caption><![CDATA[La migliore sosta sulla Milano Roma: al Cavallino Bianco]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/ristoranti/cibus-puglia-ceglie-ristorante/</loc>
		<lastmod>2015-06-05T01:36:40+02:00</lastmod>
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		<priority>0.6</priority>
		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/06/g.jpg</image:loc>
			<image:caption><![CDATA[Cibus: la Puglia autentica amata dagli addetti ai lavori]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/luoghi/due-cuori-un-ettaro-e-il-suffonte/</loc>
		<lastmod>2015-06-08T07:10:23+02:00</lastmod>
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		<priority>0.6</priority>
		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/06/IMG_0078.jpg</image:loc>
			<image:caption><![CDATA[Due cuori, un ettaro e il Suffonte]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/luoghi/sciavuru-daliva-profumo-di-terre-di-sicilia/</loc>
		<lastmod>2015-06-08T10:30:15+02:00</lastmod>
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		<priority>0.6</priority>
		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/06/Sciavuru-dAliva.jpg</image:loc>
			<image:caption><![CDATA[Sciavuru d]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/luoghi/ristorante-bufi-limpresa-eccezionale-e-essere-normale/</loc>
		<lastmod>2015-06-09T08:54:06+02:00</lastmod>
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		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/06/bufi1.jpg</image:loc>
			<image:caption><![CDATA[Ristorante Bufi: l]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/chef-cuochi/nikita-sergeev-lo-chef-emergente-che-ha-detto-no-a-cracco/</loc>
		<lastmod>2015-06-09T15:25:39+02:00</lastmod>
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		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/06/IN-CUCINA.jpg</image:loc>
			<image:caption><![CDATA[Nikita Sergeev, lo chef emergente che ha detto no a Cracco]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/luoghi/consigli-di-tiziano/</loc>
		<lastmod>2015-06-09T09:57:53+02:00</lastmod>
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		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/06/IMG_02301.jpg</image:loc>
			<image:caption><![CDATA[I consigli di Tiziano (e il suo camino d]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/luoghi/savino-muraglia-il-suo-olio-e-la-sua-capatosta/</loc>
		<lastmod>2015-06-11T10:19:59+02:00</lastmod>
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		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/06/santo3.jpg</image:loc>
			<image:caption><![CDATA[Savino Muraglia, il suo olio e la sua “capatosta”]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/ristoranti/bon-wei-shandong/</loc>
		<lastmod>2015-06-30T23:04:37+02:00</lastmod>
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		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/06/Bon-Wei-lo-chef-Zheng.jpg</image:loc>
			<image:caption><![CDATA[Bon Wei e i sapori della cucina tradizionale cinese]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.lacucinaitaliana.it/storie/chef-cuochi/tradizione-reale-ristorante-niko-romito/</loc>
		<lastmod>2015-06-11T10:42:43+02:00</lastmod>
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		<image:image>
			<image:loc>https://www.lacucinaitaliana.it/wp-content/uploads/2015/06/niko-romito.jpg</image:loc>
			<image:caption><![CDATA[La tradizione è una prigione. Intervista a Niko Romito]]></image:caption>
		</image:image>
	</url>
	<url>
		<