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	<title>emiliomiti llc &#187; emilio mitidieri</title>
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	<link>http://www.emiliomiti.com</link>
	<description>Culinary Toys</description>
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		<title>Pane e Vino&#8217;s Chef Bruno Quercini, Emilio Mitidieri, and The MAM Brick Oven</title>
		<link>http://www.emiliomiti.com/restaurant-videos/mam-brick-pizza-oven-demo-at-pane-e-vino-with-chef-bruno-quercini/</link>
		<comments>http://www.emiliomiti.com/restaurant-videos/mam-brick-pizza-oven-demo-at-pane-e-vino-with-chef-bruno-quercini/#comments</comments>
		<pubDate>Mon, 21 Apr 2008 19:55:11 +0000</pubDate>
		<dc:creator>Ben</dc:creator>
				<category><![CDATA[Pizza Ovens]]></category>
		<category><![CDATA[Restaurant Equipment Videos]]></category>
		<category><![CDATA[Restaurant Videos]]></category>
		<category><![CDATA[brick pizza oven demo]]></category>
		<category><![CDATA[brickovens.biz]]></category>
		<category><![CDATA[chef bruno quercini]]></category>
		<category><![CDATA[emilio mitidieri]]></category>
		<category><![CDATA[emiliomiti]]></category>
		<category><![CDATA[mam brick pizza oven]]></category>
		<category><![CDATA[pane e vino]]></category>
		<category><![CDATA[pastabiz]]></category>

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		<description><![CDATA[We got a chance to hang out with our long-time friend Chef Bruno Quercini of Pane e Vino.  

Chef Bruno comes from a long line of chefs in Italy. He&#8217;s been cooking as long as he can remember and says he received his best culinary training from his mother&#8211; learning all her cooking secrets [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The French Laundry, Per Se and The Dolly Pasta Extruder</title>
		<link>http://www.emiliomiti.com/restaurant-news/the-french-laundry-per-se-and-the-dolly-pasta-extruder/</link>
		<comments>http://www.emiliomiti.com/restaurant-news/the-french-laundry-per-se-and-the-dolly-pasta-extruder/#comments</comments>
		<pubDate>Tue, 25 Mar 2008 04:03:58 +0000</pubDate>
		<dc:creator>Ben</dc:creator>
				<category><![CDATA[Emiliomiti News]]></category>
		<category><![CDATA[dolly pasta extruder]]></category>
		<category><![CDATA[emilio mitidieri]]></category>
		<category><![CDATA[emiliomiti]]></category>
		<category><![CDATA[french laundry]]></category>
		<category><![CDATA[fresh extruded pasta]]></category>
		<category><![CDATA[pastabiz]]></category>
		<category><![CDATA[per se]]></category>
		<category><![CDATA[thomas keller]]></category>

		<guid isPermaLink="false">http://www.emiliomiti.com/restaurant-news/the-french-laundry-per-se-and-the-dolly-pasta-extruder/</guid>
		<description><![CDATA[The Dolly Pasta Extruder is a lovely, efficent addition to any kitchen.  Its red, vintage-looking stainless steel exterior will match your vintage manual slicer!



It&#8217;s our smallest electrical extruder, capable of extruding 2.65 lbs (1.2 kg) of fresh pasta an hour, perfect for the home, delis, and small restaurants or restaurants that specialize one or [...]]]></description>
		<wfw:commentRss>http://www.emiliomiti.com/restaurant-news/the-french-laundry-per-se-and-the-dolly-pasta-extruder/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Raviolamp and The Imperia Manual Pasta Maker, for the Home</title>
		<link>http://www.emiliomiti.com/pasta-machines/the-raviolamp-and-the-imperia-manual-pasta-maker-for-the-home/</link>
		<comments>http://www.emiliomiti.com/pasta-machines/the-raviolamp-and-the-imperia-manual-pasta-maker-for-the-home/#comments</comments>
		<pubDate>Wed, 20 Feb 2008 19:20:58 +0000</pubDate>
		<dc:creator>Ben</dc:creator>
				<category><![CDATA[Pasta Machines]]></category>
		<category><![CDATA[emilio mitidieri]]></category>
		<category><![CDATA[homemade pasta]]></category>
		<category><![CDATA[homemade raviolis]]></category>
		<category><![CDATA[imperia pastas maker]]></category>
		<category><![CDATA[manual pasta maker]]></category>
		<category><![CDATA[pastabiz]]></category>
		<category><![CDATA[raviolamp]]></category>
		<category><![CDATA[ravioli dough recipe]]></category>
		<category><![CDATA[ravioli filling recipe]]></category>

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		<description><![CDATA[Ever want to crank out some raviolis at home with your own fancy filling? Well, then you need The Raviolamp &#8212; the perfect tool (ravioli mould) for your home pasta making adventures.
It&#8217;s simple to use: place one sheet of dough on top of the plate, put your ravioli filling in the slots, then place a [...]]]></description>
		<wfw:commentRss>http://www.emiliomiti.com/pasta-machines/the-raviolamp-and-the-imperia-manual-pasta-maker-for-the-home/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>P3 Pasta Extruder Video and SPQR</title>
		<link>http://www.emiliomiti.com/restaurant-news/spqr-and-the-p3-pasta-extruder/</link>
		<comments>http://www.emiliomiti.com/restaurant-news/spqr-and-the-p3-pasta-extruder/#comments</comments>
		<pubDate>Fri, 15 Feb 2008 20:35:00 +0000</pubDate>
		<dc:creator>Ben</dc:creator>
				<category><![CDATA[Emiliomiti News]]></category>
		<category><![CDATA[Pasta Machines]]></category>
		<category><![CDATA[Restaurant Equipment Videos]]></category>
		<category><![CDATA[daniel holzman]]></category>
		<category><![CDATA[emilio mitidieri]]></category>
		<category><![CDATA[nate appleman]]></category>
		<category><![CDATA[oliveto]]></category>
		<category><![CDATA[p3 pasta machine]]></category>
		<category><![CDATA[pasta extruder]]></category>
		<category><![CDATA[san francisco food]]></category>
		<category><![CDATA[spqr]]></category>

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		<description><![CDATA[
Check out this video of the P3 pasta extruder in action.Recently we had a chance to lunch at the new osteria SPQR in San Francisco. Chef de cuisine and part-owner Nate Appleman and chef Daniel Holzman turned out some lovely rigatoni, P3 Pasta Extruder Machineadiatori (cartwheels) and shells for us, using their P3 extruder.  [...]]]></description>
		<wfw:commentRss>http://www.emiliomiti.com/restaurant-news/spqr-and-the-p3-pasta-extruder/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<title>Emilio Mitidieri Demos Antique Berkel Meat Slicer on The History Channel</title>
		<link>http://www.emiliomiti.com/restaurant-news/emilio-mitidieri-demos-antique-berkel-meat-slicer-on-the-history-channel/</link>
		<comments>http://www.emiliomiti.com/restaurant-news/emilio-mitidieri-demos-antique-berkel-meat-slicer-on-the-history-channel/#comments</comments>
		<pubDate>Fri, 28 Dec 2007 02:57:23 +0000</pubDate>
		<dc:creator>Ben</dc:creator>
				<category><![CDATA[Emiliomiti News]]></category>
		<category><![CDATA[Meat Slicers]]></category>
		<category><![CDATA[Restaurant Equipment Videos]]></category>
		<category><![CDATA[berkel meat slicer]]></category>
		<category><![CDATA[berkelbiz]]></category>
		<category><![CDATA[cold cuts]]></category>
		<category><![CDATA[emilio mitidieri]]></category>
		<category><![CDATA[emiliomiti]]></category>
		<category><![CDATA[history channel]]></category>
		<category><![CDATA[meat slicers]]></category>
		<category><![CDATA[modern marvels]]></category>
		<category><![CDATA[restaurant supplies]]></category>
		<category><![CDATA[vintage slicer]]></category>

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		<description><![CDATA[So, here&#8217;s the clip we promised you, in which our very own (and very passionate) Emilio Mitidieri discusses and demos one of his antique Berkel meat slicers on The History Channel&#8217;s &#8220;Modern Marvels: Cold Cuts&#8221;, from our showroom in San Francisco&#8217;s Mission district.
There&#8217;s also a super-cool animation demonstrating how a Berkel works!

]]></description>
		<wfw:commentRss>http://www.emiliomiti.com/restaurant-news/emilio-mitidieri-demos-antique-berkel-meat-slicer-on-the-history-channel/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Vintage Hand-cranked Meat Slicers Popular Among &#8216;Green&#8217; Chefs and Restaurants</title>
		<link>http://www.emiliomiti.com/restaurant-news/vintage-hand-cranked-meat-slicers-popular-among-green-chefs-and-restaurants/</link>
		<comments>http://www.emiliomiti.com/restaurant-news/vintage-hand-cranked-meat-slicers-popular-among-green-chefs-and-restaurants/#comments</comments>
		<pubDate>Mon, 17 Dec 2007 19:07:09 +0000</pubDate>
		<dc:creator>Ben</dc:creator>
				<category><![CDATA[Emiliomiti News]]></category>
		<category><![CDATA[Meat Slicers]]></category>
		<category><![CDATA[berkel]]></category>
		<category><![CDATA[cosentino]]></category>
		<category><![CDATA[emilio mitidieri]]></category>
		<category><![CDATA[emiliomiti]]></category>
		<category><![CDATA[green]]></category>
		<category><![CDATA[green chefs]]></category>
		<category><![CDATA[incanto]]></category>
		<category><![CDATA[local]]></category>
		<category><![CDATA[meat slicer]]></category>
		<category><![CDATA[meat slicers]]></category>
		<category><![CDATA[organic]]></category>
		<category><![CDATA[pastabiz]]></category>
		<category><![CDATA[quince]]></category>
		<category><![CDATA[sf chronicle]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[vintage berkel]]></category>
		<category><![CDATA[whole foods]]></category>
		<category><![CDATA[yahoo news]]></category>

		<guid isPermaLink="false">http://www.emiliomiti.com/restaurant-news/vintage-hand-cranked-meat-slicers-popular-among-green-chefs-and-restaurants/</guid>
		<description><![CDATA[A couple of years ago Emilio Mitidieri was quoted in the SF Chronicle, in an article about Salumi and antique Berkel obsessions that truly captures the aesthetic appeal of these rare machines:
At Quince in San Francisco, chef-owner Michael Tusk was inspired to buy a Berkel after visiting a restaurant in Florence, where three or four [...]]]></description>
		<wfw:commentRss>http://www.emiliomiti.com/restaurant-news/vintage-hand-cranked-meat-slicers-popular-among-green-chefs-and-restaurants/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Emilio Mitidieri to be on the History Channel&#8217;s &#8220;Modern Marvels: Cold Cuts&#8221;</title>
		<link>http://www.emiliomiti.com/restaurant-news/history-channel-modern-marvels/</link>
		<comments>http://www.emiliomiti.com/restaurant-news/history-channel-modern-marvels/#comments</comments>
		<pubDate>Thu, 13 Dec 2007 19:22:58 +0000</pubDate>
		<dc:creator>Ben</dc:creator>
				<category><![CDATA[Culinary Events]]></category>
		<category><![CDATA[Emiliomiti News]]></category>
		<category><![CDATA[Meat Slicers]]></category>
		<category><![CDATA[Restaurant Videos]]></category>
		<category><![CDATA[berkel]]></category>
		<category><![CDATA[cold cuts]]></category>
		<category><![CDATA[emilio mitidieri]]></category>
		<category><![CDATA[history channel]]></category>
		<category><![CDATA[meat slicer]]></category>
		<category><![CDATA[meat slicers]]></category>
		<category><![CDATA[mito]]></category>
		<category><![CDATA[modern marvels]]></category>
		<category><![CDATA[san francisco]]></category>
		<category><![CDATA[showroom]]></category>

		<guid isPermaLink="false">http://www.emiliomiti.com/emiliomiti/emilio-mitidieri-to-be-on-the-history-channel-on-monday/</guid>
		<description><![CDATA[We&#8217;re excited to announce that Emilio Mitidieri, owner of Emiliomiti LLC, is going to appear on the History Channel&#8217;s &#8220;Modern Marvels&#8221; in an episode entitled &#8220;Cold Cuts&#8221; on Monday, December 17, 2007 at 8PM PT.
Here&#8217;s a description of the episode (notice the bolded orange sentence decribes the role Emilio plays, except the part about pig [...]]]></description>
		<wfw:commentRss>http://www.emiliomiti.com/restaurant-news/history-channel-modern-marvels/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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