<?xml version="1.0" encoding="UTF-8"?>
<urlset xmlns="http://www.sitemaps.org/schemas/sitemap/0.9" xmlns:news="http://www.google.com/schemas/sitemap-news/0.9" xmlns:image="http://www.google.com/schemas/sitemap-image/1.1">
  <url>
    <loc>https://www.italiaatavola.net/horeca/2026/10/5/recensioni-false-segnalarle-non-basta-come-puo-tutelarsi-il-ristorante/121731/</loc>
    <news:news>
      <news:publication>
        <news:name>Italia a Tavola</news:name>
        <news:language>it</news:language>
      </news:publication>
      <news:publication_date>2026-10-05T17:11:00+02:00</news:publication_date>
      <news:title>Recensioni false, segnalarle non basta: come può tutelarsi il ristorante</news:title>
    </news:news>
    <image:image>
      <image:loc>https://www.italiaatavola.net/images/contenutiarticoli/1791208344513-sh-recensioni-google-cf45b622.jpg</image:loc>
    </image:image>
  </url>
  <url>
    <loc>https://www.italiaatavola.net/horeca/2026/10/5/sezione-30mila-euro-per-emergency-e-nuove-nomine-il-simposio-dei-maestri-pasticceri-a-milano/121727/</loc>
    <news:news>
      <news:publication>
        <news:name>Italia a Tavola</news:name>
        <news:language>it</news:language>
      </news:publication>
      <news:publication_date>2026-10-05T16:48:00+02:00</news:publication_date>
      <news:title>30mila euro per Emergency e nuove nomine: il Simposio dei maestri pasticceri a Milano</news:title>
    </news:news>
    <image:image>
      <image:loc>https://www.italiaatavola.net/images/contenutiarticoli/1791193764560-img_7269-03ac148c.jpg</image:loc>
    </image:image>
  </url>
  <url>
    <loc>https://www.italiaatavola.net/wine/2026/10/5/pinot-noir-da-voghera-alla-nuova-zelanda-il-viaggio-tra-99-etichette-internazionali/121728/</loc>
    <news:news>
      <news:publication>
        <news:name>Italia a Tavola</news:name>
        <news:language>it</news:language>
      </news:publication>
      <news:publication_date>2026-10-05T15:51:00+02:00</news:publication_date>
      <news:title>Pinot Noir, da Voghera alla Nuova Zelanda: il viaggio tra 99 etichette internazionali</news:title>
    </news:news>
    <image:image>
      <image:loc>https://www.italiaatavola.net/images/contenutiarticoli/1791198084712-fb-50-sfumature-di-pinot-noir-1-134175cd.jpg</image:loc>
    </image:image>
  </url>
  <url>
    <loc>https://www.italiaatavola.net/flash/check-in/qc-spa-oltre-2-milioni-di-presenze-nel-2026-nuove-aperture-a-treviso-new-york-e-bordeaux/121726/</loc>
    <news:news>
      <news:publication>
        <news:name>Italia a Tavola</news:name>
        <news:language>it</news:language>
      </news:publication>
      <news:publication_date>2026-10-05T12:39:00+02:00</news:publication_date>
      <news:title>QC Spa: oltre 2 milioni di presenze nel 2026. Nuove aperture a Treviso, New York e Bordeaux</news:title>
    </news:news>
    <image:image>
      <image:loc>https://www.italiaatavola.net/images/contenutiarticoli/1791193925369-ny_tears_of_the_clouds_spa_pool-381b045e.jpg</image:loc>
    </image:image>
  </url>
  <url>
    <loc>https://www.italiaatavola.net/flash/check-in/stop-all-hotel-di-athesia-a-bressanone-il-gruppo-valuta-una-causa-da-milioni-di-euro/121724/</loc>
    <news:news>
      <news:publication>
        <news:name>Italia a Tavola</news:name>
        <news:language>it</news:language>
      </news:publication>
      <news:publication_date>2026-10-05T11:33:00+02:00</news:publication_date>
      <news:title>Stop all&apos;hotel di Athesia a Bressanone, il gruppo valuta una causa da milioni di euro</news:title>
    </news:news>
    <image:image>
      <image:loc>https://www.italiaatavola.net/images/contenutiarticoli/1791192018469-sh-sant-andrea-bressanone-3c44c487.jpg</image:loc>
    </image:image>
  </url>
  <url>
    <loc>https://www.italiaatavola.net/ricette/risotto-zafferano-gorgonzola-e-funghi-la-ricetta-autunnale/121675/</loc>
    <news:news>
      <news:publication>
        <news:name>Italia a Tavola</news:name>
        <news:language>it</news:language>
      </news:publication>
      <news:publication_date>2026-10-05T10:37:00+02:00</news:publication_date>
      <news:title>Risotto zafferano, Gorgonzola e funghi: la ricetta autunnale</news:title>
    </news:news>
    <image:image>
      <image:loc>https://www.italiaatavola.net/images/contenutiarticoli/1790841000592-risotto-allo-zafferano-con-salsa-al-gorgonzola-dop--funghi-piastrati-e-germogli-freschi-abf4c00d.jpg</image:loc>
    </image:image>
  </url>
  <url>
    <loc>https://www.italiaatavola.net/check-in/2026/10/5/udine-diventa-il-punto-d-incontro-della-cucina-mondiale-90-chef-per-ein-prosit/121712/</loc>
    <news:news>
      <news:publication>
        <news:name>Italia a Tavola</news:name>
        <news:language>it</news:language>
      </news:publication>
      <news:publication_date>2026-10-05T09:00:00+02:00</news:publication_date>
      <news:title>Udine diventa il punto d’incontro della cucina mondiale: 90 chef per Ein Prosit</news:title>
    </news:news>
    <image:image>
      <image:loc>https://www.italiaatavola.net/images/contenutiarticoli/1790959558262-foto-fabrice-gallina-ein-prosit-pranzo-crippa-b294d9f2.jpg</image:loc>
    </image:image>
  </url>
  <url>
    <loc>https://www.italiaatavola.net/attualita-mercato/2026/10/5/se-chiudono-bar-e-ristoranti-ci-rimettono-tutti-non-solo-gli-esercenti/121647/</loc>
    <news:news>
      <news:publication>
        <news:name>Italia a Tavola</news:name>
        <news:language>it</news:language>
      </news:publication>
      <news:publication_date>2026-10-05T08:00:00+02:00</news:publication_date>
      <news:title>Se chiudono bar e ristoranti ci rimettono tutti, non solo gli esercenti</news:title>
    </news:news>
    <image:image>
      <image:loc>https://www.italiaatavola.net/images/contenutiarticoli/1790757239899-chatgpt-image-sep-30-2026-09_58_18-am-335b40e8.jpg</image:loc>
    </image:image>
  </url>
  <url>
    <loc>https://www.italiaatavola.net/wine/2026/10/5/un-uccello-per-ogni-vitigno-cosi-amarone-di-tenuta-sant-antonio-racconta-la-sua-identita/121384/</loc>
    <news:news>
      <news:publication>
        <news:name>Italia a Tavola</news:name>
        <news:language>it</news:language>
      </news:publication>
      <news:publication_date>2026-10-05T07:00:00+02:00</news:publication_date>
      <news:title>Un uccello per ogni vitigno: così l’Amarone  di Tenuta Sant&apos;Antonio racconta la sua identità</news:title>
    </news:news>
    <image:image>
      <image:loc>https://www.italiaatavola.net/images/contenutiarticoli/1789482906101-gemini_generated_image_wmrq3ywmrq3ywmrq-76709771.jpg</image:loc>
    </image:image>
  </url>
  <url>
    <loc>https://www.italiaatavola.net/check-in/2026/10/5/i-10-anni-della-pizzeria-che-ha-conquistato-il-catanese-raccontando-la-sicilia/121711/</loc>
    <news:news>
      <news:publication>
        <news:name>Italia a Tavola</news:name>
        <news:language>it</news:language>
      </news:publication>
      <news:publication_date>2026-10-05T06:30:00+02:00</news:publication_date>
      <news:title>I 10 anni della pizzeria che ha conquistato il Catanese raccontando la Sicilia</news:title>
    </news:news>
    <image:image>
      <image:loc>https://www.italiaatavola.net/images/contenutiarticoli/1790958884530-festa-per-i-10-anni-di-crescenzio-pizzeria-a-tavola-b1908d87.jpg</image:loc>
    </image:image>
  </url>
  <url>
    <loc>https://www.italiaatavola.net/alimenti-bevande/2026/10/5/pasta-di-qualita-incide-poco-sul-costo-del-piatto-e-valorizza-il-lavoro-dello-chef/121696/</loc>
    <news:news>
      <news:publication>
        <news:name>Italia a Tavola</news:name>
        <news:language>it</news:language>
      </news:publication>
      <news:publication_date>2026-10-05T05:45:00+02:00</news:publication_date>
      <news:title>Pasta di qualità: incide poco sul costo del piatto e valorizza il lavoro dello chef</news:title>
    </news:news>
    <image:image>
      <image:loc>https://www.italiaatavola.net/images/contenutiarticoli/1790937601283-elisabetta-felicetti-gaiapanozzo-cbe5544d.jpg</image:loc>
    </image:image>
  </url>
  <url>
    <loc>https://www.italiaatavola.net/horeca/2026/10/5/il-bartender-deve-saper-organizzare-il-bancone-per-essere-piu-efficiente/121698/</loc>
    <news:news>
      <news:publication>
        <news:name>Italia a Tavola</news:name>
        <news:language>it</news:language>
      </news:publication>
      <news:publication_date>2026-10-05T05:00:00+02:00</news:publication_date>
      <news:title>Il bartender deve saper organizzare il bancone per essere più efficiente</news:title>
    </news:news>
    <image:image>
      <image:loc>https://www.italiaatavola.net/images/contenutiarticoli/1790939301646-barman-bb87e91e.jpg</image:loc>
    </image:image>
  </url>
  <url>
    <loc>https://www.italiaatavola.net/check-in/2026/10/4/amsterdam-la-nuova-mixology-passa-dagli-hotel-4-bar-dove-il-cocktail-diventa-esperienza/121721/</loc>
    <news:news>
      <news:publication>
        <news:name>Italia a Tavola</news:name>
        <news:language>it</news:language>
      </news:publication>
      <news:publication_date>2026-10-04T12:00:00+02:00</news:publication_date>
      <news:title>Amsterdam, la nuova mixology passa dagli hotel: 4 bar dove il cocktail diventa esperienza</news:title>
    </news:news>
    <image:image>
      <image:loc>https://www.italiaatavola.net/images/contenutiarticoli/1791025451351-cavazzuti-amsterdam-bar-ec45fe06.jpg</image:loc>
    </image:image>
  </url>
  <url>
    <loc>https://www.italiaatavola.net/check-in/2026/10/4/due-plin-sotto-lo-stesso-tovagliolo-la-storia-della-famiglia-di-ugo-alciati-arriva-in-tavola/121722/</loc>
    <news:news>
      <news:publication>
        <news:name>Italia a Tavola</news:name>
        <news:language>it</news:language>
      </news:publication>
      <news:publication_date>2026-10-04T11:00:00+02:00</news:publication_date>
      <news:title>Due plin sotto lo stesso tovagliolo: la storia della famiglia di Ugo Alciati arriva in tavola</news:title>
    </news:news>
    <image:image>
      <image:loc>https://www.italiaatavola.net/images/contenutiarticoli/1791069124182-insta-guido-ristorante-plin-tovagliolo-1-92fe859e.jpg</image:loc>
    </image:image>
  </url>
  <url>
    <loc>https://www.italiaatavola.net/ricette/la-ricetta-per-fare-il-pane-per-bruschetta-a-basso-indice-glicemico/121666/</loc>
    <news:news>
      <news:publication>
        <news:name>Italia a Tavola</news:name>
        <news:language>it</news:language>
      </news:publication>
      <news:publication_date>2026-10-04T10:30:00+02:00</news:publication_date>
      <news:title>La ricetta per fare il pane per bruschetta a basso indice glicemico</news:title>
    </news:news>
    <image:image>
      <image:loc>https://www.italiaatavola.net/images/contenutiarticoli/1790781371430-bruschetta-fichi-8eac40a0.jpg</image:loc>
    </image:image>
  </url>
  <url>
    <loc>https://www.italiaatavola.net/check-in/2026/10/4/il-nosh-di-treviglio-diventa-ribelle-qui-il-vino-rosso-si-abbina-anche-al-pesce/121540/</loc>
    <news:news>
      <news:publication>
        <news:name>Italia a Tavola</news:name>
        <news:language>it</news:language>
      </news:publication>
      <news:publication_date>2026-10-04T09:00:00+02:00</news:publication_date>
      <news:title>Il Nosh di Treviglio diventa “Ribelle”: qui il vino rosso si abbina anche al pesce</news:title>
    </news:news>
    <image:image>
      <image:loc>https://www.italiaatavola.net/images/contenutiarticoli/1790179339329-nosh-apertura-78c12e78.jpg</image:loc>
    </image:image>
  </url>
  <url>
    <loc>https://www.italiaatavola.net/check-in/2026/10/4/la-stazione-fantasma-dei-pirenei-che-oggi-e-un-hotel-5-stelle/121713/</loc>
    <news:news>
      <news:publication>
        <news:name>Italia a Tavola</news:name>
        <news:language>it</news:language>
      </news:publication>
      <news:publication_date>2026-10-04T08:00:00+02:00</news:publication_date>
      <news:title>La stazione fantasma dei Pirenei che oggi è un hotel 5 stelle</news:title>
    </news:news>
    <image:image>
      <image:loc>https://www.italiaatavola.net/images/contenutiarticoli/1790960834130-canfranc_estacion-manolo_yllera-01-13-25608937.jpg</image:loc>
    </image:image>
  </url>
  <url>
    <loc>https://www.italiaatavola.net/check-in/2026/10/4/tra-i-vigneti-di-barbaresco-c-e-un-ristorante-dove-gli-abbinamenti-vanno-oltre-il-vino/121625/</loc>
    <news:news>
      <news:publication>
        <news:name>Italia a Tavola</news:name>
        <news:language>it</news:language>
      </news:publication>
      <news:publication_date>2026-10-04T07:00:00+02:00</news:publication_date>
      <news:title>Tra i vigneti di Barbaresco c&apos;è un ristorante dove gli abbinamenti vanno oltre il vino</news:title>
    </news:news>
    <image:image>
      <image:loc>https://www.italiaatavola.net/images/contenutiarticoli/1790613837430-desanctis-visioni-sala-04d4de6f.jpg</image:loc>
    </image:image>
  </url>
  <url>
    <loc>https://www.italiaatavola.net/check-in/2026/10/4/dentro-monteverdi-tuscany-il-borgo-della-val-d-orcia-rinato-intorno-all-ospitalita/121709/</loc>
    <news:news>
      <news:publication>
        <news:name>Italia a Tavola</news:name>
        <news:language>it</news:language>
      </news:publication>
      <news:publication_date>2026-10-04T06:30:00+02:00</news:publication_date>
      <news:title>Dentro Monteverdi Tuscany, il borgo della Val d&apos;Orcia rinato intorno all&apos;ospitalità</news:title>
    </news:news>
    <image:image>
      <image:loc>https://www.italiaatavola.net/images/contenutiarticoli/1790952456708-monteverdi-tuscany-ff05fec2.jpg</image:loc>
    </image:image>
  </url>
  <url>
    <loc>https://www.italiaatavola.net/check-in/2026/10/4/il-ritorno-di-pate-e-terrine-in-un-ristorante-di-pisa-la-cucina-antica-si-rinnova/121701/</loc>
    <news:news>
      <news:publication>
        <news:name>Italia a Tavola</news:name>
        <news:language>it</news:language>
      </news:publication>
      <news:publication_date>2026-10-04T05:45:00+02:00</news:publication_date>
      <news:title>Il ritorno di pâté e terrine: in un ristorante di Pisa la cucina antica si rinnova</news:title>
    </news:news>
    <image:image>
      <image:loc>https://www.italiaatavola.net/images/contenutiarticoli/1790946630744-terrine-pate-e-preparazioni-in-crosta-di-erbaluigia-a-pisa-ph-lido-vannucchi-482491f8.jpg</image:loc>
    </image:image>
  </url>
  <url>
    <loc>https://www.italiaatavola.net/check-in/2026/10/4/l-istria-oltre-il-mare-in-autunno-e-una-meta-per-gli-amanti-del-tartufo/121697/</loc>
    <news:news>
      <news:publication>
        <news:name>Italia a Tavola</news:name>
        <news:language>it</news:language>
      </news:publication>
      <news:publication_date>2026-10-04T05:00:00+02:00</news:publication_date>
      <news:title>L’Istria oltre il mare: in autunno è meta per gli amanti del tartufo</news:title>
    </news:news>
    <image:image>
      <image:loc>https://www.italiaatavola.net/images/contenutiarticoli/1790938553408-motovun_foto-et-istria-art-frank-heuer-454fd545.jpg</image:loc>
    </image:image>
  </url>
</urlset>