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    <title><![CDATA[Ara in English - JV Foix]]></title>
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    <description><![CDATA[Ara in English - JV Foix]]></description>
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    <ttl>10</ttl>
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      <title><![CDATA[Should we read fascist writers?]]></title>
      <link><![CDATA[https://en.ara.cat/culture/should-we-read-fascist-writers_129_5404458.html]]></link>
      <description><![CDATA[<p><img src="https://static1.ara.cat/clip/195416b4-d7db-43af-880b-ccbc871d191a_16-9-aspect-ratio_default_1050223.jpg" /></p><p>Any friend of literature who, when reading, focuses primarily on the aesthetic quality of a book, its style, or its prose, has a problem of conscience when he takes up the work of a first-class writer who openly praised, or had dealings with, a despotic regime like Italian Fascism. From Annunzio, a close friend of Mussolini, in Germany he goes on to Martin Heidegger and several others; </p>]]></description>
      <dc:creator><![CDATA[Jordi Llovet]]></dc:creator>
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      <pubDate><![CDATA[Sat, 07 Jun 2025 06:31:16 +0000]]></pubDate>
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      <media:title><![CDATA[JV Foix]]></media:title>
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      <title><![CDATA[The 'ensaïmattone': the sweet invented by a Catalan pastry chef that aims to become as popular as the cronut.]]></title>
      <link><![CDATA[https://en.ara.cat/food/the-ensaimattone-the-sweet-invented-by-catalan-pastry-chef-that-aims-to-become-as-popular-as-the-cronut_1_5391032.html]]></link>
      <description><![CDATA[<p><img src="https://static1.ara.cat/clip/922365a3-2d2b-4f4a-b189-6048a5bacd47_16-9-aspect-ratio_default_0.jpg" /></p><p>It was 2013 <a href="https://mengem.ara.cat/receptes/postres/croissant-donut-cronut-casola-farcit-xocolata_1_4769507.html" >when the cronut traveled around the world</a> Although it was created in Manhattan's SoHo neighborhood by pastry chef Dominique Ansel, that sweet treat that combined the shape of a donut with croissant dough broke new ground, and every bakery wanted to imitate it. In our country, pastry chef Joe Moretones had been pursuing the idea of using panettone dough to make an ensaimada for years. Apparently, based on its shape, it would be an ensaimada, but inside, it would be a panettone, with one key difference: it wouldn't have butter, but lard. He even dreamed about what he would name it: <em>ensaïmattone</em>.</p>]]></description>
      <dc:creator><![CDATA[Trinitat Gilbert Martínez]]></dc:creator>
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      <pubDate><![CDATA[Sun, 25 May 2025 16:01:01 +0000]]></pubDate>
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      <media:title><![CDATA[The ensaïmattone, invented by pastry chef Joe Moretones, combines panettone dough with the shape of an ensaimada and replaces the butter with shortening. Pictured: sobrasada, angel hair, and classic]]></media:title>
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      <subtitle><![CDATA[The artisan Joe Moretones has made an ensaimada with panettone dough, and sells it at the Foix bakery for €3.90.]]></subtitle>
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