<?xml version="1.0" encoding="UTF-8"?>
<?xml-stylesheet type="text/xsl" href="https://thefoodmagazine.it/wp-sitemap.xsl" ?>
<urlset xmlns="http://www.sitemaps.org/schemas/sitemap/0.9"><url><loc>https://thefoodmagazine.it/ciao-mondo/</loc><lastmod>2016-10-11T01:54:57+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/lo-chef-anthony-genovese-e-tutto-il-ristorante-il-pagliaccio-salutano-gennaro-buono/</loc><lastmod>2016-10-11T01:46:22+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/i-ristoranti-di-thefork-ora-prenotabili-sulle-mappe-di-apple/</loc><lastmod>2016-10-11T01:52:45+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/slow-food-e-fiere-di-parma-insieme-a-cibus-connect/</loc><lastmod>2016-10-11T01:59:18+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/appuntamento-in-ottobre-con-la-fattoria-nel-castello/</loc><lastmod>2016-10-11T02:07:21+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/i-grandi-maestri-gelatieri-il-20-ottobre-su-costa-favolosa-per-il-meeting-artisti-del-gelato/</loc><lastmod>2016-10-14T11:33:40+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-migliore-gelateria-dellanno-2016-si-trova-a-reggio-calabria/</loc><lastmod>2016-10-14T11:45:23+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/funerale-per-il-grano-il-caro-estinto-dellagricoltura-italiana/</loc><lastmod>2016-10-21T17:46:53+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/san-benedetto-inaugura-il-suo-museo-presso-lo-stabilimento-di-scorze/</loc><lastmod>2016-10-21T19:06:44+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/dal-cibo-le-civilta-nella-nuova-edizione-di-golosaria/</loc><lastmod>2016-10-22T10:19:35+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/frantoio-bonamini-nella-top-20-della-guida-flos-olei-2017/</loc><lastmod>2016-10-22T10:46:46+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/giuso-e-gastronauta-premiano-la-gelateria-dellanno-2016/</loc><lastmod>2016-11-02T16:06:46+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/giuso-sostiene-la-tradizione-artigianale-in-una-ricca-lista-di-eventi-dedicati-al-dolce-tipico-natalizio-meneghino/</loc><lastmod>2016-11-03T08:23:12+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-pizza-di-michele-condurro-non-piu-solo-a-napoli/</loc><lastmod>2016-11-03T09:05:48+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/cantina-valpantena-verona-ottiene-la-certificazione-iso-90012015/</loc><lastmod>2016-11-04T14:27:17+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/brindiamo-alla-sostenibilita-cielo-e-terra-in-scena-ad-ecomondo-2016/</loc><lastmod>2016-11-04T14:39:01+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/caffo-importante-restyling-al-packaging-del-vecchio-amaro-del-capo/</loc><lastmod>2016-11-04T15:42:26+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/fortificazione-degli-alimenti-con-acido-folico/</loc><lastmod>2016-11-04T15:48:11+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/italia-beer-festival-111213-novembre-la-terza-edizione-pub-edition/</loc><lastmod>2016-11-07T00:37:56+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/adi-apicoltura-al-merano-wine-festival-tutta-la-bonta-del-miele-italiano-biologico/</loc><lastmod>2016-11-08T10:20:41+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/chalet-marcora-inaugura-il-nuovo-ristorante/</loc><lastmod>2016-11-07T08:48:45+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/dalle-nuove-opportunita-di-un-made-in-italy-di-qualita-ai-nuovi-trend-nel-carrello-delle-famiglie-come-nelle-mense-dei-piu-piccoli-i-numeri-emersi-dal-convegno-di-granarolo-a-bolo/</loc><lastmod>2016-11-08T19:06:17+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-premiata-vodka-norvik-by-five-senses-si-rifa-il-look/</loc><lastmod>2016-11-08T19:13:34+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/golosaria-dei-record-il-giorno-dopo/</loc><lastmod>2016-11-09T08:24:54+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/taste-of-excellence-2016/</loc><lastmod>2016-11-10T14:41:46+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/il-cielo-stellato-della-leopolda-i-migliori-chef-ditalia-in-passerella-a-firenze/</loc><lastmod>2016-11-14T19:02:49+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/hh-cooking-style-e-ab-il-lusso-della-semplicita-il-rock-in-cucina/</loc><lastmod>2016-11-17T15:05:33+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/nuovo-piatto-bon-jour-dalla-colazione-al-dessert/</loc><lastmod>2016-11-17T15:59:45+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/vignaioli-naturali-a-roma-2-giorni-di-degustazioni-e-sapori-con-oltre-100-produttori-italiani-e-internazionali/</loc><lastmod>2016-11-18T11:31:36+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/e-online-il-nuovo-sito-maia/</loc><lastmod>2016-11-23T11:11:31+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/nonna-anita-al-gluten-free-expo-2016-di-rimini/</loc><lastmod>2016-11-23T11:17:58+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/scelte-imprenditoriali-innovative-5-giorrni-di-tasting-pre-apertura-e-nessuna-inaugurazione-per-italian-tapas/</loc><lastmod>2016-11-23T11:29:05+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/21-grandi-cantine-per-una-giornata-enogastronomica-a-marchio-ciliegiolo-ditalia/</loc><lastmod>2016-11-23T11:39:39+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/italiani-e-natale-il-96-lo-associa-al-cibo/</loc><lastmod>2016-11-24T11:25:07+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/nielsen-grande-distribuzione-il-74-degli-italiani-e-iscritto-a-un-programma-fedelta-media-ue-e-mondo-al-66-e-il-17-ad-almeno-sei/</loc><lastmod>2016-11-24T11:36:26+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/esperienze-gourmet-e-luxury-tra-le-dolomiti-linverno-del-cristallo-hotel-spa-di-cortina-dampezzo/</loc><lastmod>2016-11-25T14:02:26+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/alla-leopolda-di-firenze-da-domenica-le-eccellenze-enogastronomiche/</loc><lastmod>2016-11-25T12:10:15+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/granarolo-acquisisce-il-30-di-san-lucio-proprietaria-del-marchio-groksi/</loc><lastmod>2016-11-25T15:12:09+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/cene-galeotte-a-volterra-pi-dal-16-dicembre-al-via-la-nuova-edizione/</loc><lastmod>2016-11-26T22:49:28+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/fernet-branca-lancia-la-nuova-limited-edition-natalizia/</loc><lastmod>2016-11-28T08:22:04+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/granarolo-acquisisce-lazienda-parmigiana-di-pandea-dietetica/</loc><lastmod>2016-11-28T08:37:49+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/le-anteprime-del-salon-du-chocolat-milano-eataly-festeggia-il-cioccolato-dal-28-novembre-al-4-dicembre-2016/</loc><lastmod>2016-11-28T08:44:57+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/birra-collesi-lancia-la-sua-seconda-campagna-di-spot-oltre-alla-tv-anche-il-circuito-dei-cinema/</loc><lastmod>2016-12-01T11:51:18+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/nerospecialcoffee-un-progetto-artistico-allaroma-di-caffe/</loc><lastmod>2016-12-06T13:54:18+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/sorgentedelvino-live-riporta-a-piacenza-expo-i-vini-fatti-in-vigna-dall11-al-13-marzo-2017/</loc><lastmod>2016-12-21T16:15:31+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/formazione-a-milano-per-camerieri-stellati-diretti-dal-grande-chef-lucio-pompili/</loc><lastmod>2017-01-16T12:14:11+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/a-firenze-un-pomeriggio-di-approfondimento-sui-grani-antichi/</loc><lastmod>2017-01-30T10:40:49+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/al-sigep-2017-grandi-maitre-chocolatier-e-showcooking-per-la-presentazione-della-chocolate-academy-milano-che-aprira-in-primavera/</loc><lastmod>2017-01-30T10:46:36+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/cuki-premia-la-cottura-perfetta-alla-gara-di-torte-per-i-10-anni-del-primo-eataly/</loc><lastmod>2017-01-30T10:50:09+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/tapa-contest-di-italian-tapas-food-blogger-toscani-per-la-creazione-di-una-tapa-tutta-italiana/</loc><lastmod>2017-01-31T11:16:28+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/al-via-lanteprima-del-vino-nobile-con-lapertura-dellenoliteca-in-fortezza/</loc><lastmod>2017-02-11T23:52:49+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/cantina-ravenswood-la-piu-famosa-della-sonoma-valley/</loc><lastmod>2017-08-26T15:09:16+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/capsule-originali-lavazza/</loc><lastmod>2017-09-06T18:51:51+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/debora-serracchiani-in-visita-alla-roncadin-dalla-regione-tutto-laiuto-possibile/</loc><lastmod>2017-09-23T22:37:16+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/casalinghi-fatturato-480-milioni-di-euro-18-nella-vendita-a-domicilio-nel-primo-semestre-2017/</loc><lastmod>2017-09-23T22:45:18+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/le-fattorie-fiandino-in-piemonte-unico-caseificio-green-a-formaggitalia-dal-27-al-29-ottobre/</loc><lastmod>2017-10-27T15:06:47+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/dal-cuore-della-terra-il-pane-quotidiano-sceglie-grano-del-territorio-e-la-farina-viene-dal-suo-nuovo-mulino/</loc><lastmod>2017-11-04T16:03:35+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/venus-in-vinis-storia-di-una-bottiglia/</loc><lastmod>2017-11-27T16:09:54+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/lingrediente-piu-importante-per-un-grande-panettone-la-cottura/</loc><lastmod>2017-11-27T16:35:48+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/napoli-milano-a-km-0-il-polo-agroalimentare-eccellenze-campane-apre-nel-capoluogo-lombardo/</loc><lastmod>2017-12-15T14:30:50+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/gelato-festival-2018-ad-aprile-via-al-tour-mondiale-con-le-tappe-di-firenze-e-roma/</loc><lastmod>2018-02-06T00:36:24+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/il-mese-dei-pasticceri-dei-dolci-del-carnevale-a-fico-eataly-world/</loc><lastmod>2018-02-06T00:52:23+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/aspettando-san-valentino-davide-comaschi-presenta-al-festival-dellamore-di-milano-il-suo-bicchiere-degli-innamorati/</loc><lastmod>2018-02-06T01:13:01+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-pizza-napoletana-patrimonio-dellumanita/</loc><lastmod>2018-02-06T01:21:32+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/anteprima-vino-nobile-giovedi-15-febbraio-le-stelle-al-2017/</loc><lastmod>2018-02-14T11:49:29+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/adagio-ed-il-consorzio-tutela-vini-maremma-toscana-insieme-per-una-due-giorni-dedicata-alla-maremma/</loc><lastmod>2018-02-14T11:58:29+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/barberix-family-il-barbecue-da-salotto-che-non-fa-fumo/</loc><lastmod>2018-02-14T12:26:48+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/fico-eataly-world-verso-il-traguardo-del-primo-milione-di-visitatori/</loc><lastmod>2018-02-14T12:40:53+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/eptaexperience-is-the-way-for-preserving-gelato-art/</loc><lastmod>2018-02-19T18:34:47+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/archistar-dei-dolci-manuela-taddeo-vince-il-campionato-di-cake-design/</loc><lastmod>2018-02-27T15:55:01+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/alex-frezza-torna-allarchivio-storico-per-una-nuova-tappa-dello-strega-tour/</loc><lastmod>2018-02-27T16:43:23+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-sfogliacampanella-mimosa-la-sfogliatella-che-omaggia-le-donne/</loc><lastmod>2018-03-08T10:26:54+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-colomba-pasquale-nello-stile-di-davide-comaschi-la-sfoglia-pasquale/</loc><lastmod>2018-03-29T08:36:48+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/e-primavera-tutti-nellorto-con-una-buona-guida/</loc><lastmod>2018-03-29T08:49:14+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/matt-porta-in-tavola-la-curcuma-nascono-i-curcumini-e-le-sottili-mais-curcuma-per-un-gusto-unico-e-inconfondibile/</loc><lastmod>2018-03-29T10:00:35+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-sfogliatella-in-versione-pic-nic-e-il-novo-luovo-pasquale-neapolitan-style/</loc><lastmod>2018-03-29T18:24:29+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/dal-successo-della-spergola-nasce-il-boiardo-novita-assoluta-per-il-mondo-del-bar/</loc><lastmod>2018-04-02T11:52:10+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/se-hai-talento-cucina-per-lavoro-non-solo-per-diletto-la-proposta-dei-corsi-cef/</loc><lastmod>2018-04-09T13:21:19+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-linea-di-cocktail-a-porter-dellarchivio-storico/</loc><lastmod>2018-04-27T11:58:49+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/nespresso-per-aziende-un-dettaglio-che-puo-fare-la-differenza/</loc><lastmod>2018-10-25T13:16:11+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/pam-local-debutta-a-ferrara-inaugurando-due-punti-vendita/</loc><lastmod>2018-11-08T09:43:21+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/rai2-paolo-fox-ospite-della-quarta-puntata-di-frigo/</loc><lastmod>2018-11-10T10:03:54+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/ho-la-febbre-chiama-il-prete-i-luoghi-comuni-sugli-uomini-e-le-cannucce-realizzate-con-pasta-gluten-free-nellestate-del-bevabbe/</loc><lastmod>2019-06-28T11:53:44+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/un-viaggio-nel-gusto-nei-belvita-leading-wellnesshotels-sudtirol/</loc><lastmod>2019-06-28T15:31:49+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/relais-chateaux-e-slow-food-di-nuovo-insieme-per-food-for-change/</loc><lastmod>2019-09-27T11:27:40+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/gruppo-eurovo-partecipa-ad-anuga/</loc><lastmod>2019-10-03T22:33:36+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/il-panettone-in-una-pralina/</loc><lastmod>2019-10-18T15:40:27+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/eccellenze-campane-festeggia-il-fagiolo-di-controne/</loc><lastmod>2019-12-07T12:15:36+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/viaggio-tra-i-sapori-della-tradizione-caorlotta-con-gusta-caorle/</loc><lastmod>2019-12-21T19:41:40+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/da-aprile-ad-agosto-a-volterra-pi-si-rinnova-la-magia-delle-cene-galeotte-iniziativa-unica-al-mondo/</loc><lastmod>2020-02-28T09:10:28+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/coronavirus-le-richieste-di-fipe-e-delle-parti-sociali-al-governo/</loc><lastmod>2020-02-29T00:23:23+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-pasqua-con-le-colombe-siciliane-di-vincente-delicacies/</loc><lastmod>2020-03-02T19:14:49+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/ristoratori-toscana-diventano-i-responsabili-italiani/</loc><lastmod>2020-03-11T18:57:43+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/gli-infusi-dei-contadini-di-gallo-rosso/</loc><lastmod>2020-03-17T14:52:24+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-colomba-della-solidarieta-dalla-pasticceria-de-vivo-un-gesto-di-aiuto-concreto/</loc><lastmod>2020-03-20T16:58:34+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/tris-di-proposte-per-la-pasqua-di-pasticceria-tabiano/</loc><lastmod>2020-03-24T09:39:35+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/vini-e-giorni-della-settimana-da-lunedi-a-domenica-e-da-nord-a-sud-dellitalia-le-etichette-consigliate-per-momenti-di-vini/</loc><lastmod>2020-03-24T09:49:40+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/confeuro-aiuti-di-stato-per-lagricoltura-segnale-positivo-da-bruxelles/</loc><lastmod>2020-03-24T09:53:58+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/ristoratori-toscani-chiedono-a-gran-voce-al-presidente-giuseppe-conte-alcune-modifiche-importanti-al-decreto-cura-italia/</loc><lastmod>2020-03-24T10:04:19+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/a-berlino-collesi-premiata-come-distilleria-e-birrificio-italiano-dellanno/</loc><lastmod>2020-03-25T15:03:42+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/da-oggi-spedizioni-gratuite-in-tutta-italia-per-la-pasqua-di-pasticceria-tabiano/</loc><lastmod>2020-04-01T11:46:00+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/galup-pasqua-2020-linea-senza-glutine/</loc><lastmod>2020-04-03T11:10:39+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/gin-mare-e-il-gruppo-vantguard-scelgono-spoongroup-come-agenzia-di-comunicazione/</loc><lastmod>2020-04-06T11:34:02+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/coronavirus-roncadin-non-si-ferma-lazienda-supera-i-test-a-sorpresa-per-le-certificazioni-internazionali-sulla-sicurezza-alimentare/</loc><lastmod>2020-04-16T11:35:39+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/fiorini-presenta-i-suoi-pop-wine-una-trilogia-di-vini-particolari-ispirati-alla-pop-art/</loc><lastmod>2020-04-23T15:24:47+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/festa-della-mamma-lontanimavicini-con-dolceitaliano-it/</loc><lastmod>2020-04-29T15:06:45+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/lombardia-occupazione-nel-settore-horeca-hotellerie-restaurant-e-cafe-lieve-leffetto-covid-19-sulle-assunzioni/</loc><lastmod>2020-05-28T19:07:51+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/villa-luigia-fiore-allocchiello-della-cantina-il-follo/</loc><lastmod>2020-05-28T19:11:33+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/granarolo-esordiscono-sul-mercato-yomo-natura-e-yomo-extra/</loc><lastmod>2020-05-29T00:28:16+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/manifesto-del-caffeista-ecco-come-riconoscere-il-barista-perfetto/</loc><lastmod>2020-07-10T00:44:12+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/coronavirus-cia-per-vendemmia-ricorrere-a-manodopera-italiana-stop-rischio-contagi-da-est-europa/</loc><lastmod>2020-07-29T19:06:04+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/aeroporto-di-trapani-a-rischio-laccordo-con-ryanair-a-causa-dei-comuni/</loc><lastmod>2020-08-20T12:26:50+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/milanese-o-siciliana-ecco-a-chi-appartiene-la-ricetta-della-colomba-artigianale/</loc><lastmod>2021-01-08T10:04:23+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/luxardo-s-p-a-compie-200-anni/</loc><lastmod>2021-01-27T11:59:59+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/pasta-sgambaro-apre-lo-shop-online-per-sostenere-la-crescita-in-italia/</loc><lastmod>2021-02-10T12:03:18+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/nuova-colomba-bauli-gluten-e-lactose-free-per-una-pasqua-buona-anzi-deliziosa/</loc><lastmod>2021-03-04T10:27:23+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/consigli-per-la-pasqua-2021-tavola-e-ricette/</loc><lastmod>2021-03-19T13:50:30+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/ricette-gustose-e-sapori-originali-dalla-colazione-al-dopo-cena-con-la-nuova-gamma-di-prodotti-gluten-free-doria/</loc><lastmod>2021-03-19T11:53:12+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/il-taleggio-dop-guarda-oltre-la-pandemia-e-investe-sullexport/</loc><lastmod>2021-03-19T11:58:40+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/pasqua-cia-10-spesa-per-la-tavola-a-11-mld-vince-menu-della-tradizione/</loc><lastmod>2021-04-02T10:25:15+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/sostenibilita-ai-fornelli-pasta-garofalo-al-ta-cucina-insieme-per-una-cucina-piu-sostenibile/</loc><lastmod>2021-04-07T13:47:11+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/mondo-del-food-sempre-piu-attento-al-rispetto-ambientale-oltre-che-alla-qualita-lesempio-di-veroni-salumi/</loc><lastmod>2021-04-30T12:45:56+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/553/</loc><lastmod>2021-04-30T13:13:36+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/aldi-apre-a-monza-il-prezzo-aldi-continua-a-conquistare-la-lombardia/</loc><lastmod>2021-08-05T14:13:16+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/giornata-internazionale-della-birra-la-catena-doppio-malto-lancia-le-nuove-tendenze-dellestate/</loc><lastmod>2021-08-06T14:57:29+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/aperta-oggi-la-xx-edizione-di-cibus-prima-fiera-internazionale-a-tornare-in-presenza/</loc><lastmod>2021-08-31T19:13:23+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/aromatica-domani-alle-11-linaugurazione/</loc><lastmod>2021-09-09T18:23:35+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/le-mandorle-in-testa-alla-classifica-dellinnovazione-di-prodotto-in-europa-per-il-sesto-anno-consecutivo/</loc><lastmod>2021-09-22T11:14:01+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/formaggio-piave-dop-re-di-monaco/</loc><lastmod>2021-12-06T15:10:40+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/dai-nutrizionisti-di-epicura-i-5-consigli-per-unire-gusto-e-salute-durante-le-feste-natalizie/</loc><lastmod>2021-12-18T22:51:02+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/nasce-lorto-urbano-della-scuola-di-management-ed-economia-di-unito/</loc><lastmod>2021-12-18T22:55:03+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/turismo-a-montepulciano-accordo-tra-amministrazione-comunale-e-consorzio-dei-produttori/</loc><lastmod>2021-12-18T22:59:55+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/parmareggio-sostiene-fondazione-per-linfanzia-ronald-mcdonald-una-speciale-iniziativa-benefica-congiunta-che-celebra-il-buono-del-natale/</loc><lastmod>2021-12-18T23:08:42+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/bofrost-dona-a-telethon-250-000-euro-per-la-ricerca-sulle-malattie-genetiche-rare/</loc><lastmod>2021-12-18T23:13:25+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/un-menu-degno-della-palazzina-di-stupinigi/</loc><lastmod>2021-12-18T23:20:49+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/italiano-il-mastro-birraio-che-produce-birra-da-grano-duro-100/</loc><lastmod>2021-12-18T23:30:55+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/conviviale-innovativo-out-of-home-il-caffe-per-i-giovani-italiani-under-34-nella-ricerca-condotta-dal-consorzio-promozione-caffe/</loc><lastmod>2021-12-18T23:36:40+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/losteria-del-maiale-nero-di-franco-borrello-e-la-migliore-trattoria-di-sicilia-premiata-con-best-in-sicily-2021/</loc><lastmod>2021-12-19T00:11:37+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/le-nuove-ricette-di-natale-al-cioccolato/</loc><lastmod>2021-12-19T00:22:15+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/bilancio-nettamente-positivo-per-la-prima-edizione-della-fiera-nazionale-bologna-in-vino/</loc><lastmod>2021-12-19T00:37:58+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/il-mare-della-sardegna-e-flag-pescando-tutelare-le-acque-la-pesca-la-comunita-locale/</loc><lastmod>2022-01-21T13:02:14+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/burger-king-italia-sceglie-enerbrain-come-partner-tecnologico-per-raggiungere-obiettivi-di-sostenibilita/</loc><lastmod>2022-02-15T11:56:31+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/giuseppe-arena-premiato-tra-i-migliori-gelatieri-ditalia-dalla-guida-del-gambero-rosso/</loc><lastmod>2022-03-30T17:24:36+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/scienza-e-dedizione-per-la-colomba-nel-segno-della-nuova-tradizione/</loc><lastmod>2022-03-30T18:20:01+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/anche-paolo-griffa-e-andrea-pieroni-saranno-ad-aromatica-6-7-8-maggio/</loc><lastmod>2022-04-21T09:57:55+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/rinaldi-1957-e-il-nuovo-distributore-di-pussers-rum-in-italia/</loc><lastmod>2022-04-24T15:23:11+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/world-cocktail-day-e-disaronno-godfatherun-inedito-twist-per-un-grande-classico/</loc><lastmod>2022-05-10T12:53:43+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-dieta-dei-campioni-grazie-al-matrimonio-tra-acf-fiorentina-e-probios/</loc><lastmod>2022-05-12T10:51:58+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/digitalizzazione-del-settore-ho-re-ca-non-basta-piu-esserci-e-necessario-farsi-trovare-lesempio-virtuoso-di-soft-sushi/</loc><lastmod>2022-05-13T15:06:17+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/edizioni-dm-lancia-ristorazione-moderna-nuovo-quotidiano-online-dedicato-alla-community-food-retail/</loc><lastmod>2022-06-21T12:09:48+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-linea-doria-gluten-free-porta-in-tavola-il-pane-per-tutti/</loc><lastmod>2022-06-21T13:14:18+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/cucina-francese-buona-ma-anche-salutare-un-nutrizionista-italiano-in-francia-per-scoprirlo/</loc><lastmod>2022-06-21T22:16:21+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/a-rodia-apre-piedimonte-1-0-pizza-dautore/</loc><lastmod>2022-06-21T22:36:20+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/camaleonte-la-prima-guida-dei-caffe-in-italia-premia-nescafe-con-3-premi-prodotto-2022/</loc><lastmod>2022-06-21T23:00:18+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-pizza-va-in-scena-inaugurato-fermento-1889-by-gianlucavella/</loc><lastmod>2022-06-22T10:04:16+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-tenuta-il-corno-presenta-il-nuovo-corso-dellazienda-adesso-infatti-la-gamma-aziendale-dei-vini-verra-focalizzata-sulla-produzione-dei-vini-san-camillo-toscana-igt-e-conte-a/</loc><lastmod>2022-07-22T12:05:40+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/assisi-4-luoghi-dove-mangiare-bene-testati-da-noi/</loc><lastmod>2022-08-03T11:46:33+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/materia-bistrot-festeggia-il-suo-primo-anno-di-attivita/</loc><lastmod>2022-07-04T11:38:05+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/dalessandro-confetture-premiata-da-foodcommunity-in-occasione-della-nona-edizione-di-save-the-brand/</loc><lastmod>2022-07-06T17:51:23+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-fenice-pizzeria-contemporanea-presenta-il-menu-estivo/</loc><lastmod>2022-07-06T17:59:14+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/notte-dei-maestri-del-lievito-madre-il-25-luglio-a-parma-450-panettoni-oltre-4-quintali-del-dolce-impasto-in-degustazione/</loc><lastmod>2022-07-17T22:30:49+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/martedi-19-luglio-il-panificatore-matteo-cunsolo-allevento-mani-in-pasta-ad-alberobello-per-promuovere-la-cultura-del-pane/</loc><lastmod>2022-07-18T14:15:21+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/liquori-morelli-abbiamo-visitato-lazienda-e-imparato-molte-cose-su-liquori-e-distillati/</loc><lastmod>2022-07-22T14:37:58+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/le-olive-ficacci-vanno-a-segno-in-italia-e-allestero-fatturato-2021-sfiora-crescita-del-30-con-balzo-nellexport-del-33/</loc><lastmod>2022-07-20T18:38:54+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/locanda-santagata-lo-chef-nicola-micheletti-e-la-sua-visione-per-la-ristorazione-e-i-prodotti-del-territorio/</loc><lastmod>2022-07-30T12:15:57+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/terra-madre-salone-del-gusto-2022-raddoppia-il-programma-si-arricchisce-di-altri-100-appuntamenti/</loc><lastmod>2022-08-02T19:46:58+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/dal-cuore-del-salernitano-ascolese-firma-il-panettone-estivo-allalbicocca-del-vesuvio/</loc><lastmod>2022-08-03T16:12:21+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/i-tuscani-la-bistecca-i-taglieri-la-selezione-dei-prodotti-ma-soprattutto-una-bellissima-storia-di-ristorazione-e-passione-lunga-10-anni/</loc><lastmod>2022-08-11T15:54:40+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/cucina-multietnica-che-va-dritta-allanima-firmata-dallo-chef-hichame-el-mahi/</loc><lastmod>2022-09-16T09:13:00+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/spinoro-il-formaggio-perfetto-per-il-world-vegetarian-day/</loc><lastmod>2022-09-20T14:30:25+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/pesto-di-san-bennato-selezione-delle-materie-prime-per-creare-un-pesto-di-eccellenza/</loc><lastmod>2022-09-21T22:11:15+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/il-ristorante-la-baia-festeggia-i-40-anni/</loc><lastmod>2022-09-28T09:20:35+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/nasce-a-cesena-il-gelato-a-favore-dellaism/</loc><lastmod>2022-09-28T09:26:49+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/ristorante-il-desco-festeggia-40-anni/</loc><lastmod>2022-10-06T10:12:14+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/torna-in-tavola-il-menu-del-sorriso-quando-il-benessere-inizia-nel-piatto/</loc><lastmod>2022-10-06T10:27:24+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/cristina-hua-tea-sommelier-con-zente-porto-la-cultura-del-te-cinese-in-italia/</loc><lastmod>2022-10-12T10:31:45+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/industria-conserve-di-pomodoro-nel-2022-55-milioni-di-tonnellate-trasformate-10-rispetto-allanno-scorso/</loc><lastmod>2022-10-26T12:45:54+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/osteria-corno-divino-di-tenuta-il-corno-assaporare-in-chianti-i-piatti-emblematici-della-toscana/</loc><lastmod>2022-10-27T15:05:41+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/un-panettone-due-volte-buono-roberto-rinaldini-e-rise-together-foundation-onlus-insieme-per-un-natale-solidale/</loc><lastmod>2022-11-03T12:31:14+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/confermate-stella-michelin-e-stella-verde-allo-chef-stephan-zippl-e-al-restaurant-1908/</loc><lastmod>2022-11-09T14:32:51+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/zaba-lo-zabaione-nel-vasetto-di-alberto-marchetti/</loc><lastmod>2022-11-10T11:23:58+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/giada-de-laurentis-la-cuoca-italiana-piu-famosa-negli-stati-uniti-sceglie-oilala-come-olio-che-rappresenta-la-cucina-mediterranea-nel-mondo/</loc><lastmod>2022-11-11T15:28:13+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/grande-successo-per-la-cena-stellata-di-charming-italian-chef-con-paolo-romeo-pietro-dagostino-e-giuseppe-geraci-al-ristorante-letrevi/</loc><lastmod>2022-11-14T11:52:53+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/albergatore-per-discendenza-pasticcere-per-vocazione/</loc><lastmod>2022-11-16T09:18:32+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/le-proposte-gastronomiche-stellate-michelin-degli-hotel-barcelo/</loc><lastmod>2022-11-17T10:38:32+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/tenuta-anasita-premiata-dal-gambero-rosso/</loc><lastmod>2022-11-21T12:08:27+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/sartieri-1931-festeggia-il-natale-2022/</loc><lastmod>2022-11-22T13:43:48+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/nel-2023-torna-ristoamare-lunico-salone-dedicato-al-settore-horeca-in-sardegna/</loc><lastmod>2022-11-22T14:16:23+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/ispirazioni-e-strutture-di-pasticcerie-il-nuovo-manuale-e-stato-presentato-presso-il-ristorante-cracco-a-milano/</loc><lastmod>2022-11-24T12:35:48+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/pasta-di-canossa-la-pasta-artigianale-dal-sapore-antico-che-fa-bene-al-cuore-e-al-buonumore/</loc><lastmod>2022-12-01T19:04:24+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/capodanno-di-charme-tra-sogno-e-realta-a-la-porta-restaurant/</loc><lastmod>2022-12-02T11:48:58+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/e-di-nico-bregolin-il-migliore-espresso-ditalia-e-si-beve-a-rovigo/</loc><lastmod>2022-12-02T10:45:56+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/un-nuovo-chef-per-pepe-rosa-arriva-domenico-perna/</loc><lastmod>2022-12-02T19:24:43+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/linverno-stellato-della-val-gardena/</loc><lastmod>2022-12-06T13:58:07+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/quattro-volte-sul-podio-nel-2022-e-il-panettone-tradizionale-di-fiorenzo-ascolese/</loc><lastmod>2022-12-06T19:44:22+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/confermato-il-premio-la-goccia-dercole-per-sostenere-le-piccole-produzioni-olearie/</loc><lastmod>2022-12-09T13:04:37+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/il-romeo-hotel-di-napoli-da-il-via-a-un-programma-natalizio-in-cui-avanguardia-emozione-ed-empatia-sono-protagonisti-anche-nel-piatto/</loc><lastmod>2022-12-10T16:08:42+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/panettone-firmato-de-rosa-perfetta-alchimia-di-sapori-nel-segno-di-una-nuova-tradizione/</loc><lastmod>2022-12-15T18:52:21+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/capodanno-con-stile-al-manna-resort/</loc><lastmod>2022-12-16T22:40:54+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/apre-un-nuovo-ristorante-a-livigno-con-5-tavoli/</loc><lastmod>2022-12-16T22:58:26+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/fico-il-parco-da-gustare-cibo-e-divertimento-protagonisti-a-bologna/</loc><lastmod>2022-12-23T14:33:09+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/anno-del-cibo-proclamato-il-2023/</loc><lastmod>2022-12-26T12:26:37+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-pasticceria-dellhanswirt-tra-tradizioni-e-segreti/</loc><lastmod>2022-12-28T09:32:24+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/natale-2022-panettone-o-pandorole-cesarine-rispondono-con-pinza-cartellate-e-purcidduzzi/</loc><lastmod>2022-12-29T16:05:40+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/tornare-in-forma-dopo-le-feste-i-7-falsi-miti-secondo-il-wellness-coach-giacomo-spazzini/</loc><lastmod>2023-01-03T17:17:45+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/gambero-rosso-premia-la-sicilia-di-tomarchio-bibite/</loc><lastmod>2023-01-07T14:58:49+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/fabio-tuccillo-spopola-su-tiktok-con-la-sua-pizza-nel-rutiello-world-pizza-day-2023/</loc><lastmod>2023-01-16T19:37:40+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/birraio-dellanno-2022-i-vincitori/</loc><lastmod>2023-01-18T11:28:50+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/alice-del-re-dal-blog-al-libro-passando-dai-social/</loc><lastmod>2023-01-20T18:08:20+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/il-villaggio-delle-sagre-di-qualita/</loc><lastmod>2023-01-19T10:09:26+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/roberto-leoni-al-sigep-porta-il-gelato-botanico-con-acque-termali/</loc><lastmod>2023-01-20T13:57:37+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/ispirazioni-e-strutture-di-pasticceria-a-sigep-2023/</loc><lastmod>2023-01-20T14:14:47+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/oggi-a-miramare-inaugura-il-savage-caffe-bistrot/</loc><lastmod>2023-01-20T15:39:25+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/mirror-il-4-mani-che-valorizza-lattenzione-alla-materia-prima-e-ai-suoi-utilizzi/</loc><lastmod>2023-01-21T17:48:33+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/caterina-va-in-giappone-ma-con-le-mani-in-pasta/</loc><lastmod>2023-01-24T19:35:52+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/lalta-pasticceria-secondo-agrimontana-in-vetrina-al-congresso-di-identita-golose/</loc><lastmod>2023-01-28T16:04:54+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/il-progetto-oirz-di-molini-fagioli-incontra-lalta-cucina-a-identita-golose/</loc><lastmod>2023-01-29T22:20:54+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/farm-food-festival-a-merano/</loc><lastmod>2023-01-31T18:45:24+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/nopla-e-naturasi-insieme-contro-la-plastica-monouso/</loc><lastmod>2023-02-01T13:11:19+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/nuovi-volti-nuove-referenze-sostenibilita-il-sigep-2023-di-italia-zuccheri/</loc><lastmod>2023-02-02T21:25:03+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/love-is-love-le-dolci-creazioni-di-roberto-rinaldini-per-san-valentino/</loc><lastmod>2023-02-06T18:37:50+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/torna-aggiungi-un-legume-a-tavola/</loc><lastmod>2023-02-07T15:01:05+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/il-panificio-ascolese-celebra-il-14-febbraio-con-un-dolce-speciale/</loc><lastmod>2023-02-07T22:35:08+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/molini-fagioli-debutta-a-sigep-e-identita-golose-grande-successo-per-il-molino-agricolo-artigianale/</loc><lastmod>2023-02-09T09:59:09+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/san-valentino-dalla-scienza-al-dating-un-buon-caffe-fa-bene-al-cuore/</loc><lastmod>2023-02-10T10:31:14+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/ar-pa-lieviti-punta-su-esperienza-e-affidabilita-inserendo-in-organico-due-ultracinquantenni/</loc><lastmod>2023-02-13T14:27:51+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/personaggio-dellanno-dellenogastronomia-giuseppe-geraci-e-lunico-chef-messinese-in-gara/</loc><lastmod>2023-02-15T09:56:51+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/25-marzo-2023-1-edizione-del-farm-food-festival-a-merano/</loc><lastmod>2023-02-18T12:48:22+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/heilemann-friends-il-pranzo-della-domenica-tra-amici-stellati/</loc><lastmod>2023-02-20T13:49:36+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/in-viaggio-con-la-storia-palazzo-di-varignana-presenta-il-treno-reale-carrozza-ristorante/</loc><lastmod>2023-02-21T14:02:02+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/cibus-connecting-italy-2023-il-29-30-marzo-a-parma/</loc><lastmod>2023-03-02T18:57:46+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/birra-di-pasqua-forst-prodotta-appositamente-per-questo-periodo/</loc><lastmod>2023-03-08T15:14:57+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/alessio-magistro-e-il-nuovo-pastry-chef-di-pepe-rosa/</loc><lastmod>2023-03-09T11:16:11+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/gli-agrumi-sono-i-protagonisti-della-nuova-collezione-firmata-olivieri-1882-per-la-pasqua/</loc><lastmod>2023-03-14T22:26:46+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/una-pasqua-morbida-e-di-qualita-con-i-panettoni-dautore-di-jorg-giubbani/</loc><lastmod>2023-03-17T19:06:05+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/belle-e-buone-per-la-pasqua-2023-arrivano-le-colombe-firmate-roberto-rinaldini/</loc><lastmod>2023-03-21T16:48:51+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/a-impronta-dacqua-levento-liguria-friuli-andata-e-ritorno-una-serata-enogastronomica-sotto-il-cappello-di-tavoledoc-liguria/</loc><lastmod>2023-03-23T14:00:55+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/il-pecorino-romano-dop-protagonista-del-contest-la-tradizione-rivisitata-dedicato-agli-chef/</loc><lastmod>2023-03-23T21:58:54+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/grande-successo-di-pubblico-per-la-1a-edizione-del-farmfood-festival-di-gallo-rosso/</loc><lastmod>2023-03-27T17:43:35+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-canonica-celebra-la-nuova-edizione-di-vinitaly-con-due-menu-speciali/</loc><lastmod>2023-03-29T10:12:31+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/lagrifood-riparte-da-cibus-connecting-italy-2023/</loc><lastmod>2023-03-29T18:57:53+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/giovanni-senese-raddoppia-e-inaugura-il-suo-lab-in-centro-sanremo/</loc><lastmod>2023-03-29T19:26:43+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-gelateria-di-giuseppe-arena-si-conferma-tra-le-migliori-ditalia-per-la-guida-del-gambero-rosso/</loc><lastmod>2023-04-06T14:24:43+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/cambia-gestione-il-ristorante-alice-di-bellaria/</loc><lastmod>2023-04-07T17:26:49+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/presentato-al-senato-il-secondo-rapporto-censis-italgrob/</loc><lastmod>2023-04-19T11:00:47+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/eccellenze-vinicole-al-quellenhof-lazise-5l-il-nuovo-sommelier-alessandro-tonolli-celebra-il-basso-garda-con-una-carta-vini-e-degustazioni-dedicate/</loc><lastmod>2023-04-20T12:58:59+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/origin-italia-aderiscono-consorzi-di-bresaola-della-valtellina-igp-mozzarella-di-gioia-del-colle-dop-e-uva-di-puglia-igp/</loc><lastmod>2023-04-28T12:27:27+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/a-tavola-con-larte-tre-cene-spettacolo-al-piano-piano-di-bologna/</loc><lastmod>2023-05-10T13:51:46+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/sui-colli-bolognesi-torna-la-festa-del-violetto-di-san-luca-tra-gusto-tradizioni-e-solidarieta/</loc><lastmod>2023-05-10T19:31:17+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-sfida-di-fishing-club-portare-la-migliore-ristorazione-di-mare-allinterno-dellofferta-food-dei-centri-commerciali/</loc><lastmod>2023-06-09T14:17:50+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-cucina-dello-chef-stefan-volgger-filiera-corta-produzione-propria-e-tradizione-allhotel-gassenhof-nel-cuore-della-val-ridanna-in-alto-adige/</loc><lastmod>2023-06-20T18:51:52+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/antonino-cannavacciuolo-a-vicolungo-the-style-outlets-grande-successo-per-la-sfida-finale-di-impiatto-forte/</loc><lastmod>2023-06-29T18:53:59+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/e-nata-a-bellaria-la-pizza-rosa/</loc><lastmod>2023-07-04T15:25:22+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/nasce-insalateria-original-il-fast-food-sano-che-ti-dice-quante-calorie-stai-consumando/</loc><lastmod>2023-07-06T17:02:55+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/cheese-2023-a-bra-cn-dal-15-al-18-settembre/</loc><lastmod>2023-09-01T11:15:06+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/food-zurich-dal-7-al-17-settembre-a-zurigo-si-parte-per-un-viaggio-verso-la-cucina-del-futuro/</loc><lastmod>2023-09-01T11:19:12+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/pinsami-fatturato-e-organico-in-continua-crescita/</loc><lastmod>2023-09-05T17:13:32+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/origin-italia-lancia-un-ciclo-di-incontri-formativi-per-la-tutela-delle-dop-igp/</loc><lastmod>2023-10-03T09:42:33+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/pergola-fiera-del-tartufo-si-chiude-unedizione-da-record/</loc><lastmod>2023-10-19T08:56:45+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/ad-assisi-debutta-fratellocibo/</loc><lastmod>2023-10-20T14:45:38+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/il-nuovo-corso-del-ristorante-enoteca-le-fonticine/</loc><lastmod>2023-10-20T15:06:13+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/il-tuo-banco-the-urban-street-farmers-annuncia-il-lancio-del-suo-nuovo-franchising-di-street-food-truck/</loc><lastmod>2023-10-26T10:37:41+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/larte-dellillusione-nel-nuovo-menu-di-makore/</loc><lastmod>2023-10-29T22:32:44+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/tra-lago-e-cielo-lolio-garda-dop-si-presenta/</loc><lastmod>2023-11-02T13:07:58+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/gelato-world-cup-2024-a-sigep-si-sfidano-i-campioni-di-12-nazioni/</loc><lastmod>2023-11-10T12:31:54+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/al-ristorante-san-paolino-a-firenze-nuovo-chef-e-nuovo-menu/</loc><lastmod>2023-11-11T16:53:27+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/arrivano-in-italia-le-choufferie-con-lo-gnomo-marcel/</loc><lastmod>2023-11-28T11:06:47+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/a-firenze-nasce-tag-il-bistrot-allinterno-del-museo-hzero/</loc><lastmod>2023-11-29T10:18:04+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/con-epta-edeka-schneider-inaugura-uno-degli-store-a-minor-consumo-energetico-in-germania/</loc><lastmod>2023-11-30T13:05:38+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-porta-restaurant-accoglie-il-2024-con-charme-e-raffinatezze-enogastronomiche/</loc><lastmod>2023-12-29T19:10:08+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/antichi-vestini-dalla-terra-ai-sapori-alle-tradizioni/</loc><lastmod>2024-01-25T11:02:38+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/tuscia-giusta-alcuni-produttori-della-tuscia-si-raccontano-ad-acquapendente/</loc><lastmod>2024-01-09T11:22:39+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/bellalodi-al-taste-di-firenze-riporta-in-produzione-il-granone-lodigiano-pat/</loc><lastmod>2024-01-10T11:16:53+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/panbirretta-la-birra-artigianale-prodotta-con-pane-fresco-di-recupero/</loc><lastmod>2024-01-22T13:02:46+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/una-passeggiata-nel-cuore-antico-di-pescara/</loc><lastmod>2024-01-26T10:43:47+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/colors-are-served-alla-17esima-edizione-di-taste/</loc><lastmod>2024-01-27T11:04:57+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/di-tutto-facemmo-gnocchi-e-polenta/</loc><lastmod>2024-01-29T17:08:20+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/il-19-e-20-febbraio-2024-a-bettona-pg-la-terza-edizione-dellanteprima-olio-e-v-o-dop-umbria/</loc><lastmod>2024-01-30T11:19:07+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/si-e-svolto-il-25-gennaio-a-miami-levento-tasteitalianthe-italian-table-for-the-future-of-food-conferenceculinaria/</loc><lastmod>2024-01-31T12:53:44+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/treno-il-primo-treno-storico-enogastronomico-in-italia/</loc><lastmod>2024-02-01T16:38:44+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/nasce-neff-collection-showroom-di-firenze/</loc><lastmod>2024-02-05T18:22:43+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/chianti-classico-collection-2024-edizione-speciale-centenario-consorzio-vino-chianti-classico/</loc><lastmod>2024-02-12T09:51:14+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/club-sandwich-da-primo-premio-al-ristorante-irene-del-savoy-hotel/</loc><lastmod>2024-02-13T14:54:03+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/schiacciata-alla-fiorentina-challenge-mercoledi-21-febbraio-a-firenze/</loc><lastmod>2024-02-20T09:46:43+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-vineria-di-salnitro-un-ristorante-che-seduce-oltre-la-proposta-gastronomica/</loc><lastmod>2024-03-06T09:07:06+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/frittelle-di-riso-challenge-il-15-marzo-a-pontassieve/</loc><lastmod>2024-03-13T11:00:36+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/il-veneto-ospita-ledizione-2024-del-good-food-on-tour-di-bofrost/</loc><lastmod>2024-03-14T10:05:49+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/casa-in-legno-e-cucina-con-il-sole-un-connubio-di-sostenibilita-e-gusto/</loc><lastmod>2024-03-21T12:07:06+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/metro-italia-inaugura-la-nuova-academy-nel-punto-vendita-di-sesto-fiorentino-una-conferma-della-centralita-della-toscana-nella-strategia-dellazienda/</loc><lastmod>2024-03-23T16:25:37+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/latteria-sociale-merano-premiata-al-milano-marketing-festival-2024/</loc><lastmod>2024-03-25T15:16:40+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/sempre-di-successo-le-colombe-salate-della-pasticceria-castino/</loc><lastmod>2024-04-03T09:30:34+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/un-connubio-deccellenza-nasce-tra-pecorino-toscano-dop-e-cipolla-bianca-di-margherita-igp/</loc><lastmod>2024-04-12T15:01:49+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/echi-di-primavera-il-racconto-vegetale-fra-terra-e-mare-dello-chef-luca-landi-de-il-lunasia-viareggio/</loc><lastmod>2024-04-15T12:38:18+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/startup-food-qromo-annuncia-un-aumento-di-capitale-di-circa-e1-milioni/</loc><lastmod>2024-05-01T19:34:17+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/il-pranzo-e-servito/</loc><lastmod>2024-05-06T19:49:01+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/appunti-di-viaggio-e-girogustando-da-maggio-allinverno-eventi-in-tutta-la-toscana/</loc><lastmod>2024-05-05T17:20:06+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/ditta-artigianale-apre-il-suo-sesto-locale-nello-storico-mercato-di-san-lorenzo/</loc><lastmod>2024-05-08T14:24:57+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/una-collaborazione-dallanima-green-shohei-ohtani-firma-una-partnership-globale-con-il-brand-di-te-verde-di-ito-en-oi-ocha/</loc><lastmod>2024-05-14T15:23:34+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-vinosophia-di-chiusa-grande/</loc><lastmod>2024-05-21T22:18:40+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/manifestazione-chiese-aperte/</loc><lastmod>2024-05-27T15:33:05+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-nuova-vita-dellenoteca-vigna-nuova-a-firenze/</loc><lastmod>2024-05-26T19:11:40+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/a-firenze-il-29-maggio-si-e-parlato-di-supply-chain-management-del-food-wine/</loc><lastmod>2024-05-30T10:21:15+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/a-casa-coldiretti-gli-stati-generali-dellagriturismo/</loc><lastmod>2024-06-07T19:00:16+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/sapore-di-mare-prima-azienda-italiana-nel-settore-ittico-con-certificazione-internazionale-di-catena-di-custodia-msc-e-asc-per-i-prodotti-sfusi/</loc><lastmod>2024-06-07T19:06:43+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/a-verona-al-condominio-il-ristorante-tech-free/</loc><lastmod>2024-06-17T16:04:59+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/movimento-turismo-del-vino-nazionale-violante-gardini-cinelli-colombini-e-la-nuova-presidente-nazionale/</loc><lastmod>2024-06-17T19:11:26+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/firenze-al-mercato-centrale-arriva-il-primo-store-del-consorzio-mortadella-bologna/</loc><lastmod>2024-07-02T00:46:02+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-sostenibilita-e-la-cifra-di-frantoio-gaudenzi-in-umbria/</loc><lastmod>2024-07-05T02:50:50+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/agrifood-summit-coltivare-la-sostenibilita-per-crescere/</loc><lastmod>2024-07-10T19:02:43+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/caldo-come-lestate-come-quando-e-perche-il-caffe-fa-bene-anche-quando-le-temperature-si-alzano/</loc><lastmod>2024-07-11T00:26:41+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/bonollo-of-presenta-of-jazz-il-cocktail-ufficiale-di-umbria-jazz-realizzato-con-danilo-rea/</loc><lastmod>2024-07-12T15:02:17+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/binomio-nellhotel-indigo-florence-un-ristorante-e-cocktail-bar-esclusivo-nel-cuore-di-firenze/</loc><lastmod>2024-07-16T22:24:34+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-miglior-schiacciata-con-luva-la-sesta-edizione-del-concorso-di-pasticceria-il-18-settembre/</loc><lastmod>2024-09-13T22:40:54+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-cucina-e-la-simpatia-di-dario-cecchini-arrivano-al-25hours-hotel-a-firenze/</loc><lastmod>2024-09-19T10:21:33+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/il-tuo-banco-the-urban-street-farmers-sbarca-nel-mondo-del-franchising-al-salone-franchising-milano-2024-26-28-settembre-2024/</loc><lastmod>2024-09-24T11:03:45+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/opera-83-natural-kitchen-punto-di-riferimento-per-chi-ama-mangiare-sano/</loc><lastmod>2024-09-26T00:38:35+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/horecava-2025-la-fiera-della-ristorazione-che-ispira/</loc><lastmod>2024-10-02T15:16:34+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/veroni-e-insuperabili-inseparabili-lo-storico-salumificio-emiliano-e-main-partner-della-fondazione-per-il-terzo-anno-consecutivo/</loc><lastmod>2024-10-10T15:50:25+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/pasta-valentini-in-casentino-una-storia-di-famiglia-e-di-ottimi-prodotti/</loc><lastmod>2024-10-21T15:46:42+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/al-via-la-6-a-edizione-di-buy-food-vetrina-internazionale-del-gusto-made-in-tuscany/</loc><lastmod>2024-10-21T09:30:09+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/gdo-cresce-linteresse-per-le-costruzioni-in-legno/</loc><lastmod>2024-10-22T22:24:28+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-seconda-edizione-di-foodseed-scommette-sul-made-in-italy-7-startup-portano-linnovazione-nella-filiera-agroalimentare-per-un-futuro-piu-smart-e-sostenibile/</loc><lastmod>2024-10-25T10:52:59+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/berti-bros-e-menu-hanno-presentato-assaporandom-a-firenze-presso-vivido/</loc><lastmod>2024-10-30T14:15:09+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/mama-industry-a-excellence-2024-dalla-cucina-alla-tecnologia-la-forza-della-tradizione-italiana-arricchita-dallinnovazione/</loc><lastmod>2024-11-09T19:05:29+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/ledicola-civic-del-politecnico-di-milano-si-trasforma-in-un-alpro-bar/</loc><lastmod>2024-11-13T14:34:54+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-linea-di-dolci-natalizi-probios-porta-in-tavola-tutto-il-gusto-delle-feste-in-versione-free-from/</loc><lastmod>2024-12-02T11:21:02+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/valli-del-reno-lavino-e-samoggia-dieci-insegne-del-territorio-nella-guida-osterie-ditalia-2025-di-slow-food/</loc><lastmod>2024-12-11T09:45:57+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/un-menu-per-la-ristorazione-di-qualita/</loc><lastmod>2024-12-16T11:47:58+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/chef-in-camicia-porta-insieme-a-maille-la-senape-sulle-tavole-natalizie-della-community/</loc><lastmod>2024-12-23T18:34:30+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/assaggi-di-futuro-vetrina-toscana-svela-i-nuovi-programmi-per-promuovere-il-turismo-enogastronomico/</loc><lastmod>2025-01-21T14:51:29+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/caffe-gilli-di-firenze-ha-vinto-la-3-edizione-del-concorso-cantuccio-classico-di-pasticceria/</loc><lastmod>2025-01-24T10:53:04+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/san-michele-sud-experience-un-viaggio-nei-sapori-del-sud-a-padova/</loc><lastmod>2025-01-27T14:33:52+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/epta-sorprende-sigep2025-con-il-gusto-dellinnovazione-in-mostra-le-novita-per-il-foodservice-dolce/</loc><lastmod>2025-01-27T17:46:21+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/infernentum-debutta-al-pitti-taste-a-firenze/</loc><lastmod>2025-01-28T19:24:06+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/consigli-preziosi-per-il-te-quotidiano/</loc><lastmod>2025-01-28T19:28:21+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/dieci-anni-di-aceto-balsamico-di-modena-igp-la-nuova-bottiglia-malpighi/</loc><lastmod>2025-02-03T11:40:20+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/xiv-edizione-miglior-schiacciata-alla-fiorentina-teatro-della-pergola-25-02-25/</loc><lastmod>2025-02-03T19:02:00+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/probios-protagonista-a-biofach-25-con-il-nuovo-portfolio-di-brand/</loc><lastmod>2025-02-10T10:54:50+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/allosteria-della-pagliazza-a-firenze-il-san-valentino-piu-romantico/</loc><lastmod>2025-02-10T21:52:03+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/palazzo-di-varignana-eccellenza-di-olio-evo-e-di-vino/</loc><lastmod>2025-02-12T21:17:18+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/con-iarp-ogni-sorso-di-birra-e-un-momento-di-puro-piacere-in-mostra-beerfood-attraction-2025-le-novita-del-brand/</loc><lastmod>2025-02-26T13:52:42+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/intolleranze-alimentari-e-catering-come-garantire-un-menu-adatto-a-tutti/</loc><lastmod>2025-03-02T15:24:45+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/firenze-nasce-innocenti-wine-experiences-enoteca-ristorante-alle-murate/</loc><lastmod>2025-03-05T10:27:27+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/atliteg-il-primo-atlante-della-cultura-gastronomica-italiana-dal-medioevo-allunita-ditalia-presentato-a-firenze/</loc><lastmod>2025-03-07T10:12:03+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-pasqua-2025-piu-dolce-e-a-marchio-gay-odin/</loc><lastmod>2025-03-14T00:06:38+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/menu-sapori-italiani-da-provare/</loc><lastmod>2025-03-19T10:27:10+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-prima-edizione-del-concorso-regionale-bona-per-la-migliore-colomba-artigianale/</loc><lastmod>2025-03-31T00:03:32+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/apicoltura-tieri-passione-per-le-api-da-quattro-generazioni/</loc><lastmod>2025-04-04T13:07:33+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/pan-di-ramerino-il-medioevo-fiorentino-la-sfida-alla-pasticceria-cesare/</loc><lastmod>2025-04-04T13:04:17+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-pasqua-2025-piu-glamour-si-festeggia-nel-nuovo-ristorante-irene-dellhotel-savoy/</loc><lastmod>2025-04-05T14:46:33+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/hangar-caffe-di-campi-bisenzio-vincitore-della-3-edizione-del-concorso-pan-di-ramerino-il-medioevo-fiorentino/</loc><lastmod>2025-04-09T10:15:04+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/pasta-caterina-eccellenza-del-made-in-italy/</loc><lastmod>2025-04-10T09:52:56+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/lassociazione-macellai-fiorentini-celebra-i-suoi-primi-150-anni/</loc><lastmod>2025-05-06T22:40:09+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/eurocryor-soddisfa-ogni-esigenza-di-refrigerazione-del-settore-macelleria-con-progetti-personalizzati-e-chiavi-in-mano-100-sostenibili/</loc><lastmod>2025-05-09T11:29:46+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/diciannove-e-il-primo-brand-collettivo-di-olio-evo-di-montespertoli/</loc><lastmod>2025-05-16T00:36:47+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/rari-bistro-tante-belle-esperienze-sulla-rive-gauche-fiorentina/</loc><lastmod>2025-05-23T23:34:53+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-pasticceria-pimpina-di-montelupo-e-cerbaia-si-aggiudica-la-4-edizione-del-concorso-lo-zuccotto-fiorentino-il-rinascimento-in-tavola/</loc><lastmod>2025-05-27T17:47:00+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-nuova-bottega-della-pasta-al-mercato-centrale-di-firenze/</loc><lastmod>2025-06-10T13:59:55+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/un-nuovo-gusto-di-gelato-dondoli-per-pineider-1774/</loc><lastmod>2025-06-12T08:46:51+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/ad-assisi-si-va-a-tavola-con-i-templari/</loc><lastmod>2025-06-16T09:12:50+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/di-pizza-firenze-i-premiati-e-le-pizze-dellevento-del-16-giugno/</loc><lastmod>2025-06-18T00:02:19+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/un-bouquet-colorato-per-una-tavola-cool-villeroy-boch-presenta-fleur/</loc><lastmod>2025-06-26T11:31:58+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/un-mondo-di-benessere-gusto-ed-energia-con-probiosarrivano-i-nuovi-keto-bagel-i-keto-panini-e-le-protein-rings/</loc><lastmod>2025-07-07T09:44:48+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/harrys-bar-firenze-arricchisce-il-suo-brand-per-unofferta-di-qualita/</loc><lastmod>2025-07-13T16:12:47+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/apre-anche-a-firenze-la-pizzeria-vincenzo-capuano-gia-campione-mondiale-di-pizza-contemporanea/</loc><lastmod>2025-07-14T22:27:15+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/dalloriente-con-amore-i-super-ingredienti-che-nutrono-corpo-e-mente-firmati-la-finestra-sul-cielo/</loc><lastmod>2025-07-16T09:31:13+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-piadineria-apre-il-suo-5-ristorante-nel-centro-storico-di-firenze/</loc><lastmod>2025-08-03T15:56:17+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/crostini-pugliesi-formaggio-e-olive-di-alta-qualita-in-un-vassoio-green-i-nuovi-mini-trio-gourmet-ficacci-diventano-lanima-dellaperitivo/</loc><lastmod>2025-08-11T12:19:51+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/veroni-e-il-grande-tennis-un-binomio-vincente-sponsor-per-il-quartoanno-consecutivo-al-cincinnati-open-e-debutto-agli-us-open/</loc><lastmod>2025-08-11T14:46:23+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/si-allarga-la-collaborazione-di-bolognafiere-con-slow-food-per-il-futuro-dellalimentazione-fuori-casa/</loc><lastmod>2025-09-11T16:59:11+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/boom-del-senza-zuccheri-87-il-trend-che-cambia-le-abitudini-alimentari/</loc><lastmod>2025-09-12T12:45:02+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/food-industry-monitor-2025-rapporto-sul-food-italiano/</loc><lastmod>2025-09-12T15:46:41+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/eataly-celebra-il-piatto-piu-amato-la-pizza/</loc><lastmod>2025-09-17T00:16:38+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/citadelle-gin-rouge-accende-lautunno-con-la-sua-anima-vivace-e-sofisticata/</loc><lastmod>2025-09-17T00:39:59+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/festival-delle-pasticcerie-casa-della-nella-gelateria-il-barroccino-presentano-martedi-30-settembre-la-miglior-schiacciata-con-luva/</loc><lastmod>2025-09-22T21:44:47+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/cibo-neuroscienze-perche-certi-sapori-ci-conquistano-e-ci-fanno-ricordare/</loc><lastmod>2025-09-24T14:39:13+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/eataly-celebra-la-cucina-toscana-con-un-nuovo-menu-regionale/</loc><lastmod>2025-09-26T14:51:58+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/welbilt-mostra-come-sara-la-prossima-generazione-di-cucine-professionali-a-host-2025/</loc><lastmod>2025-10-10T12:04:07+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-genovese-da-il-via-ai-festeggiamenti-per-i-suoi-90-anni-a-hostmilano-2025/</loc><lastmod>2025-10-13T15:32:21+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/torna-la-a-piacevole-routine-con-heinz-tomato-ketchup-zero/</loc><lastmod>2025-10-14T22:39:07+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/nasce-now-la-prima-acqua-proteica-italiana-con-proteine-whey-pronta-da-bere/</loc><lastmod>2025-10-16T00:47:30+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/con-agrotoscana-al-via-la-7-a-edizione-di-buyfood/</loc><lastmod>2025-10-19T11:06:50+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/40-pasticcerie-storiche-e-50-pizzerie-da-visitare-una-volta-nella-vita/</loc><lastmod>2025-10-23T03:03:26+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/mortadella-grill-enjoy/</loc><lastmod>2025-10-30T16:48:21+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/il-giro-del-mondo-in-10-ricette/</loc><lastmod>2025-10-30T16:51:20+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/mortadella-e-spritz-il-binomio-intramontabile-dellaperitivo-italiano/</loc><lastmod>2025-10-31T09:53:24+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/pasquetta-allitaliana-la-magia-della-grigliata-con-un-tocco-firmato-veroni/</loc><lastmod>2025-10-31T09:57:37+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/novita-in-casa-vinicola-fazio-non-solo-vino-ecco-fazioli/</loc><lastmod>2025-11-03T19:17:05+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/nuova-apertura-a-frascati-pasqualina-la-cucina-sincera/</loc><lastmod>2025-11-06T11:37:20+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/lo-struppolo-di-san-salvatore-telesino-storia-tradizione-e-sapori-autentici-del-sannio-beneventano/</loc><lastmod>2025-11-18T19:33:45+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/le-tentazioni-vinci-vince-la-3-edizione-del-concorso-budino-di-riso-il-dessert-fiorentino/</loc><lastmod>2025-11-18T23:56:37+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/o-munaciello-da-20-anni-un-angolo-di-napoli-nel-cuore-di-firenze/</loc><lastmod>2025-11-25T21:39:52+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/madama-oliva-cresce-ancora-nuovo-ampliamento-con-celle-frigorifere-firmate-misa/</loc><lastmod>2025-12-03T19:26:14+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-santa-di-vincente-delicacies-un-inno-a-santagata-e-alloro-verde-di-sicilia/</loc><lastmod>2025-11-28T17:42:51+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/giovanni-senese-la-nuova-visione-della-pizza-napoletana-tra-tradizione-contemporaneita-e-sostenibilita/</loc><lastmod>2025-12-10T10:39:59+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/natale-2025-spreco-di-cibo-in-calo-perfino-al-di-sotto-dei-livelli-pre-pandemici-ma-491-mila-tonnellate-di-cibo-finiranno-comunque-nella-spazzatura/</loc><lastmod>2025-12-16T12:24:26+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/olio-evo-storia-e-tradizione-a-montefiascone/</loc><lastmod>2025-12-16T18:43:41+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/con-carapelli-blu-lolio-extravergine-trova-una-nuova-forma-di-eccellenza/</loc><lastmod>2025-12-21T12:27:08+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/il-panettone-di-manuel-maiorano-parla-toscano/</loc><lastmod>2025-12-21T12:30:28+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/babbi-al-sigep-2026-raffinate-emozioni-di-gusto-tra-artigianalita-e-visione-futura/</loc><lastmod>2026-01-08T22:24:17+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/pagamenti-la-startup-klearly-raccoglie-e12m-per-crescere-in-italia/</loc><lastmod>2026-01-14T10:11:11+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/margherita-obsession-il-nuovo-menu-experience-2026-de-la-piedigrotta/</loc><lastmod>2026-01-15T10:45:44+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/da-biske-suppli-dautore-la-tradizione-romana-al-telefono-firmata-da-giuseppe-todaro/</loc><lastmod>2026-01-16T00:38:44+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/cantuccio-day-il-20-gennaio/</loc><lastmod>2026-01-18T12:27:28+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/con-claris-brilla-nuova-luce-sul-lungarno-vespucci-a-firenze/</loc><lastmod>2026-01-29T23:17:05+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/taste-2026-alla-fortezza-da-basso-dal-7-al-9-febbraio/</loc><lastmod>2026-02-04T14:51:53+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/a-taste-19-non-solo-cibo-e-bevande-ma-anche-storytelling/</loc><lastmod>2026-02-08T22:28:01+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/next-gen-food-aperte-fino-al-13-marzo-le-candidature-per-il-report-di-cariplo-factory-sulle-startup-che-disegneranno-lalimentazione-del-futuro/</loc><lastmod>2026-02-09T16:31:23+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/pizzeria-e-italian-restaurant-near-me-oltre-67-milioni-di-ricerche-mondiali-al-mese-sulla-cucina-italiana-allestero/</loc><lastmod>2026-03-09T11:03:16+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/pubblicato-il-libro-a-cena-con-diritto-norme-leggi-e-sentenze-indispensabili-per-far-funzionare-il-tuo-ristorante/</loc><lastmod>2026-03-11T18:28:57+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-fenice-pizzeria-contemporanea-una-serata-all-insegna-del-legame-tra-pizza-e-vino/</loc><lastmod>2026-03-14T17:24:01+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/spreco-alimentare-solo-il-22-del-cibo-buttato-dagli-italiani-e-costituito-da-surgelati/</loc><lastmod>2026-03-17T20:00:03+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/ardecore-lancia-la-cantina-dal-26-marzo-il-nuovo-menu-dedicato-a-vini-irpini-e-piccoli-assaggi/</loc><lastmod>2026-03-18T12:02:54+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/forno-bonomi-dai-monti-veronesi-a-tutto-il-mondo/</loc><lastmod>2026-03-25T01:53:09+01:00</lastmod></url><url><loc>https://thefoodmagazine.it/la-pasqua-creativa-di-fratelli-sicilia-le-uova-e-le-colombe-2026/</loc><lastmod>2026-04-01T23:59:55+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/lalfieri-lounge-dining-concept-a-firenze-un-nuovo-spazio-di-convivialita-firmato-place-of-charme/</loc><lastmod>2026-04-10T10:09:59+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/firenze-capitale-dellolivicoltura-regionale/</loc><lastmod>2026-04-17T23:10:56+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/riapre-la-storica-pizzeria-bedin-dal-1862/</loc><lastmod>2026-04-21T18:22:49+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/verallia-italia-al-fianco-di-campari-group-nello-sviluppo-della-nuova-bottiglia-aperol/</loc><lastmod>2026-04-23T16:24:22+02:00</lastmod></url><url><loc>https://thefoodmagazine.it/dallesperienza-nei-ristoranti-nasce-ristosmartfm-pro-il-gestionale-per-controllare-meglio-costi-e-margini/</loc><lastmod>2026-05-12T14:26:11+02:00</lastmod></url></urlset>
