<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[My Site]]></title><description><![CDATA[My Site]]></description><link>https://www.thetableofanita.com/blog</link><generator>RSS for Node</generator><lastBuildDate>Sun, 23 Aug 2026 12:20:01 GMT</lastBuildDate><atom:link href="https://www.thetableofanita.com/blog-feed.xml" rel="self" type="application/rss+xml"/><item><title><![CDATA[Short Review of The Economist article on Swedish wine from Kullabergs Vingård]]></title><description><![CDATA[A recent article in The Economist (18 August 2026) puts the spotlight on something I have been following with great interest for the past two years: the rise of Swedish wine from Skåne, which The Economist refers to as the “Nordic Tuscany”, while Visit Sweden calls Skåne and Österlen as Sweden’s Tuscany. Climate change and Sweden’s long summer days are creating new possibilities for viticulture, while the rise of New Nordic cuisine has helped turn Skåne into an exciting gastronomic...]]></description><link>https://www.thetableofanita.com/post/short-review-of-the-economist-article-on-swedish-wine-from</link><guid isPermaLink="false">6a8abe568eed5abe8162958d</guid><pubDate>Sun, 23 Aug 2026 09:34:32 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/bfa819_45b2a8e7d5b54d8a9a090b20e35a9ba2~mv2.png/v1/fit/w_1000,h_941,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>AnitaJozsef</dc:creator></item><item><title><![CDATA[Sa Pompia: The Rare Citrus Preserving Sardinia’s Culinary Identity]]></title><description><![CDATA[Sardinia is often introduced through images of white beaches, translucent water and a glamorous summer coastline. Yet some of the island’s most revealing culinary stories are found away from the sea, in orchards, family kitchens and inland communities where distinctive ingredients have survived because people continued to cultivate, transform and celebrate them. Sa pompìa is one of the most extraordinary. Sa pompìa, or simply pompia, is a rare and unusual citrus fruit associated particularly...]]></description><link>https://www.thetableofanita.com/post/sa-pompia-the-rare-citrus-preserving-sardinia-s-culinary-identity</link><guid isPermaLink="false">6a8acd2216311e234317bc9c</guid><pubDate>Fri, 21 Aug 2026 10:38:52 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/bfa819_f31c15aa49b848d5809e5628dbb83b90~mv2.jpg/v1/fit/w_1000,h_994,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>AnitaJozsef</dc:creator></item><item><title><![CDATA[From Stockholm to Nueva Andalucía: The Swedish Brand Mindset in Luxury Hospitality &#38; Gastronomy]]></title><description><![CDATA[My relationship with Scandinavian business spans 19 years: 14 years in corporate communications and international business in Norway, followed by a more entrepreneurial chapter closely connected to Sweden, hospitality and gastronomy. Over the past four years, I have worked with Swedish-related concepts, entrepreneurs and high-net-worth investors across Zermatt, Verbier and Nueva Andalucía. That experience has taught me something important: Swedish branding is rarely only about how something...]]></description><link>https://www.thetableofanita.com/post/from-stockholm-to-nueva-andaluc%C3%ADa-the-swedish-brand-mindset-in-luxury-hospitality-gastronomy</link><guid isPermaLink="false">6a8ac0dc30d700055aaf4882</guid><pubDate>Fri, 21 Aug 2026 09:47:10 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/bfa819_fb497301611a47f7892ac273cbc998d3~mv2.png/v1/fit/w_1000,h_881,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>AnitaJozsef</dc:creator></item><item><title><![CDATA[From Florence to Sardinia: The Negroni With a Mirto Twist]]></title><description><![CDATA[The Negroni is more than one of Italy’s most recognizable cocktails. It is an expression of aperitivo culture: that elegant pause between afternoon and evening when appetite awakens, conversation slows, and a bitter drink prepares the palate for dinner. In Italy, aperitivo is not simply a drink before a meal. It is a social ritual: a moment to gather, observe the changing light, and allow the day to soften. Bold, ruby-red, and aromatic with orange peel, herbs, and spice, the Negroni carries a...]]></description><link>https://www.thetableofanita.com/post/from-florence-to-sardinia-the-negroni-with-a-mirto-twist</link><guid isPermaLink="false">6a8acb8830d700055aaf5dd4</guid><pubDate>Tue, 04 Aug 2026 10:33:15 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/bfa819_275716f645f54ef4a69d457d0113b0d4~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>AnitaJozsef</dc:creator></item><item><title><![CDATA[All my gastro articles since 2021]]></title><description><![CDATA[I launched THETABLEOFANITA in August 2026, so you will currently find only a small selection of my latest posts here. But my journey in food, gastronomy and hospitality writing began much earlier. I have been writing since 2021, exploring Scandinavian and Italian gastronomy, sustainable food, wine, hospitality and culinary destinations. You can discover all my published articles here: https://bio.site/thetableofanita]]></description><link>https://www.thetableofanita.com/post/all-my-gastro-articles-since-2021</link><guid isPermaLink="false">6a8ad3a0241efc131d261853</guid><pubDate>Wed, 15 Jul 2026 22:00:00 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/bfa819_3b55a7037ad04025b6ef2f74d6589892~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>AnitaJozsef</dc:creator></item><item><title><![CDATA[The Italian Borgo: A Luxury Hospitality Phenomenon Rooted in Soul, Stone and Slow Living]]></title><description><![CDATA[My love for Italy has always been closely connected to food, wine and atmosphere. Veneto wine, in particular, represents for me a kind of elegant Italian generosity: refined, expressive and full of regional identity. The same feeling exists in the best borghi. They do not simply “decorate” with Italian heritage, but they translate heritage into hospitality. There are places in Italy that are not simply visited, but felt. A narrow stone street at golden hour, an old village square, the scent...]]></description><link>https://www.thetableofanita.com/post/the-italian-borgo-a-luxury-hospitality-phenomenon-rooted-in-soul-stone-and-slow-living</link><guid isPermaLink="false">6a8ac938fe6fd82d150690c7</guid><pubDate>Wed, 08 Jul 2026 22:00:00 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/bfa819_cf1b7991fda14d8c8ff51a00a67e0926~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>AnitaJozsef</dc:creator></item><item><title><![CDATA[How Sustainable Food Powered Elite Skiing at the Alpine World Cup in Åre, Sweden - Interview with Olle Danielsson Klippinge, Ski World Cup 2026 Åre, Managing Director]]></title><description><![CDATA[From 13–15 March, the Nordic Sustainability Arena took place in connection with the Audi FIS World Cup in Åre. While the world’s top alpine skiers were preparing for their victories, researchers, organizers and decision-makers focused on another kind of performance: sustainability in sport catering. At the heart of this effort was the Food for White Winters project, an initiative exploring how major winter events can serve nutritious, high-performance meals with a lower environmental...]]></description><link>https://www.thetableofanita.com/post/how-sustainable-food-powered-elite-skiing-at-the-alpine-world-cup-in-%C3%A5re-sweden-interview-with-ol</link><guid isPermaLink="false">6a8acedf4e12adafbf7c8283</guid><pubDate>Sun, 22 Mar 2026 23:00:00 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/bfa819_a8891b363ad54be99924c5b5f9363914~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>AnitaJozsef</dc:creator></item></channel></rss>