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		<title>Matt Nager Photography</title>
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			<title><![CDATA[northern_italy_pasta017_0]]></title>
			<description><![CDATA[Forlimpopoli, a small city nestled in the middle of the Emilia Romagna region of Italy, is host to a food festival called Festa Artusania each year to celebrate food from throughout the region.]]></description>
			<link><![CDATA[http://mattnager.com/site/wp-content/gallery/north-italian-cuisine/northern_italy_pasta017_0.jpg]]></link>
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			<media:description><![CDATA[Forlimpopoli, a small city nestled in the middle of the Emilia Romagna region of Italy, is host to a food festival called Festa Artusania each year to celebrate food from throughout the region.]]></media:description>
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			<media:copyright><![CDATA[Copyright (c) Matt Nager Photography (http://mattnager.com/site)]]></media:copyright>
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			<title><![CDATA[northern_italy_pasta016_0]]></title>
			<description><![CDATA[A restaurant serves pastas and meats specialized to North-East Italy in Forlimpopoli.]]></description>
			<link><![CDATA[http://mattnager.com/site/wp-content/gallery/north-italian-cuisine/northern_italy_pasta016_0.jpg]]></link>
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			<media:title><![CDATA[northern_italy_pasta016_0]]></media:title>
			<media:description><![CDATA[A restaurant serves pastas and meats specialized to North-East Italy in Forlimpopoli.]]></media:description>
			<media:thumbnail url='http://mattnager.com/site/wp-content/gallery/north-italian-cuisine/thumbs/thumbs_northern_italy_pasta016_0.jpg' width='150' height='100' />
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			<media:copyright><![CDATA[Copyright (c) Matt Nager Photography (http://mattnager.com/site)]]></media:copyright>
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			<title><![CDATA[northern_italy_pasta015_0]]></title>
			<description><![CDATA[The Emilia-Romagna region of northern Italy is well known for their tradition of fresh pasta making as well as their flat bread sandwiches called piadina. A bowl of pasta with baby clams and garlic at a restaurant on the coast near Cervia, Italy.]]></description>
			<link><![CDATA[http://mattnager.com/site/wp-content/gallery/north-italian-cuisine/northern_italy_pasta015_0.jpg]]></link>
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			<media:title><![CDATA[northern_italy_pasta015_0]]></media:title>
			<media:description><![CDATA[The Emilia-Romagna region of northern Italy is well known for their tradition of fresh pasta making as well as their flat bread sandwiches called piadina. A bowl of pasta with baby clams and garlic at a restaurant on the coast near Cervia, Italy.]]></media:description>
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			<media:copyright><![CDATA[Copyright (c) Matt Nager Photography (http://mattnager.com/site)]]></media:copyright>
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			<title><![CDATA[northern_italy_pasta014_0]]></title>
			<description><![CDATA[Grain fields used to make high grade double zero flour for pasta sit next to wine vineyards in the hills surrounding Forlí.]]></description>
			<link><![CDATA[http://mattnager.com/site/wp-content/gallery/north-italian-cuisine/northern_italy_pasta014_0.jpg]]></link>
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			<media:title><![CDATA[northern_italy_pasta014_0]]></media:title>
			<media:description><![CDATA[Grain fields used to make high grade double zero flour for pasta sit next to wine vineyards in the hills surrounding Forlí.]]></media:description>
			<media:thumbnail url='http://mattnager.com/site/wp-content/gallery/north-italian-cuisine/thumbs/thumbs_northern_italy_pasta014_0.jpg' width='150' height='100' />
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			<media:copyright><![CDATA[Copyright (c) Matt Nager Photography (http://mattnager.com/site)]]></media:copyright>
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			<title><![CDATA[northern_italy_pasta013_0]]></title>
			<description><![CDATA[The Emilia-Romagna region of northern Italy is well known for their tradition of fresh pasta making as well as their flat bread sandwiches called piadina.]]></description>
			<link><![CDATA[http://mattnager.com/site/wp-content/gallery/north-italian-cuisine/northern_italy_pasta013_0.jpg]]></link>
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			<media:title><![CDATA[northern_italy_pasta013_0]]></media:title>
			<media:description><![CDATA[The Emilia-Romagna region of northern Italy is well known for their tradition of fresh pasta making as well as their flat bread sandwiches called piadina.]]></media:description>
			<media:thumbnail url='http://mattnager.com/site/wp-content/gallery/north-italian-cuisine/thumbs/thumbs_northern_italy_pasta013_0.jpg' width='150' height='100' />
			<media:keywords><![CDATA[Cesena, Emilia Romagna, Europe, Foirlí, Forlimpopoli, Italy, authentic, bread, cook, cooking, cuisine, flate bread, fresh masta, pasta, piadina, tortellini, tourism, travel]]></media:keywords>
			<media:copyright><![CDATA[Copyright (c) Matt Nager Photography (http://mattnager.com/site)]]></media:copyright>
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			<title><![CDATA[northern_italy_pasta012_0]]></title>
			<description><![CDATA[Daniela Contarini next to her piadina stand named La Piadina di Daniela. Made from flour and water and stuffed with cheese, meat, or vegetables, piadina is thought of as a quick and cheap food and street stands selling the dish can be seen throughout the region.]]></description>
			<link><![CDATA[http://mattnager.com/site/wp-content/gallery/north-italian-cuisine/northern_italy_pasta012_0.jpg]]></link>
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			<media:title><![CDATA[northern_italy_pasta012_0]]></media:title>
			<media:description><![CDATA[Daniela Contarini next to her piadina stand named La Piadina di Daniela. Made from flour and water and stuffed with cheese, meat, or vegetables, piadina is thought of as a quick and cheap food and street stands selling the dish can be seen throughout the region.]]></media:description>
			<media:thumbnail url='http://mattnager.com/site/wp-content/gallery/north-italian-cuisine/thumbs/thumbs_northern_italy_pasta012_0.jpg' width='150' height='100' />
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			<media:copyright><![CDATA[Copyright (c) Matt Nager Photography (http://mattnager.com/site)]]></media:copyright>
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			<title><![CDATA[northern_italy_pasta011_0]]></title>
			<description><![CDATA[In addition to fresh pasta, the Emilia-Romagna region of northern Italy is most known for their flat bread sandwiches called piadina. Made from flour and water and stuffed with cheese, meat, or vegetables, piadina is thought of as a quick and cheap food and street stands selling the dish can be seen throughout the region. Here Daniela Contarini makes a piadina at her stand named La Piadina di Daniela.]]></description>
			<link><![CDATA[http://mattnager.com/site/wp-content/gallery/north-italian-cuisine/northern_italy_pasta011_0.jpg]]></link>
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			<media:title><![CDATA[northern_italy_pasta011_0]]></media:title>
			<media:description><![CDATA[In addition to fresh pasta, the Emilia-Romagna region of northern Italy is most known for their flat bread sandwiches called piadina. Made from flour and water and stuffed with cheese, meat, or vegetables, piadina is thought of as a quick and cheap food and street stands selling the dish can be seen throughout the region. Here Daniela Contarini makes a piadina at her stand named La Piadina di Daniela.]]></media:description>
			<media:thumbnail url='http://mattnager.com/site/wp-content/gallery/north-italian-cuisine/thumbs/thumbs_northern_italy_pasta011_0.jpg' width='150' height='100' />
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			<media:copyright><![CDATA[Copyright (c) Matt Nager Photography (http://mattnager.com/site)]]></media:copyright>
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			<title><![CDATA[northern_italy_pasta010_0]]></title>
			<description><![CDATA[Less known vineyards from the hills around Forlí in the Emilia-Romagna region of Italy offer a good selection of wines grown from Sangiovese grapes. The hills in this region of Italy are just north of the hills forming the famous Tuscan wine lands and offer many similar views with less tourist populations.]]></description>
			<link><![CDATA[http://mattnager.com/site/wp-content/gallery/north-italian-cuisine/northern_italy_pasta010_0.jpg]]></link>
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			<media:title><![CDATA[northern_italy_pasta010_0]]></media:title>
			<media:description><![CDATA[Less known vineyards from the hills around Forlí in the Emilia-Romagna region of Italy offer a good selection of wines grown from Sangiovese grapes. The hills in this region of Italy are just north of the hills forming the famous Tuscan wine lands and offer many similar views with less tourist populations.]]></media:description>
			<media:thumbnail url='http://mattnager.com/site/wp-content/gallery/north-italian-cuisine/thumbs/thumbs_northern_italy_pasta010_0.jpg' width='150' height='100' />
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			<media:copyright><![CDATA[Copyright (c) Matt Nager Photography (http://mattnager.com/site)]]></media:copyright>
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			<title><![CDATA[northern_italy_pasta009_0]]></title>
			<description><![CDATA[Less known vineyards from the hills around Forlí in the Emilia-Romagna region of Italy offer a good selection of wines grown from Sangiovese grapes. Sangiovese grapes at the Drie Doná vineyard wait to ripen in July.]]></description>
			<link><![CDATA[http://mattnager.com/site/wp-content/gallery/north-italian-cuisine/northern_italy_pasta009_0.jpg]]></link>
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			<media:title><![CDATA[northern_italy_pasta009_0]]></media:title>
			<media:description><![CDATA[Less known vineyards from the hills around Forlí in the Emilia-Romagna region of Italy offer a good selection of wines grown from Sangiovese grapes. Sangiovese grapes at the Drie Doná vineyard wait to ripen in July.]]></media:description>
			<media:thumbnail url='http://mattnager.com/site/wp-content/gallery/north-italian-cuisine/thumbs/thumbs_northern_italy_pasta009_0.jpg' width='150' height='100' />
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			<media:copyright><![CDATA[Copyright (c) Matt Nager Photography (http://mattnager.com/site)]]></media:copyright>
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			<title><![CDATA[northern_italy_pasta008_0]]></title>
			<description><![CDATA[A portrait of Pellegrino Artusi sits in the library at Casa Artusi in Forlimpopoli in Italy. Pellegrinio Artusi was born in 1820 and began his career importing food products before dedicating himself to cooking. Artusi is famous for publishing the famed cook book called The Science and Cooking and the Art of Eating Well in which he collected and archived over 790 Italian recipes from throughout the country.]]></description>
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			<media:title><![CDATA[northern_italy_pasta008_0]]></media:title>
			<media:description><![CDATA[A portrait of Pellegrino Artusi sits in the library at Casa Artusi in Forlimpopoli in Italy. Pellegrinio Artusi was born in 1820 and began his career importing food products before dedicating himself to cooking. Artusi is famous for publishing the famed cook book called The Science and Cooking and the Art of Eating Well in which he collected and archived over 790 Italian recipes from throughout the country.]]></media:description>
			<media:thumbnail url='http://mattnager.com/site/wp-content/gallery/north-italian-cuisine/thumbs/thumbs_northern_italy_pasta008_0.jpg' width='150' height='100' />
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			<media:copyright><![CDATA[Copyright (c) Matt Nager Photography (http://mattnager.com/site)]]></media:copyright>
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