<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>emiliomiti &#187; incanto</title>
	<atom:link href="http://www.emiliomiti.com/info/incanto/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.emiliomiti.com</link>
	<description>Culinary Toys</description>
	<lastBuildDate>Tue, 26 Apr 2011 23:01:17 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.1.3</generator>
		<item>
		<title>CSA for Salumi &#8211; Boccalone at Bi-Rite</title>
		<link>http://www.emiliomiti.com/restaurant-news/boccalone-boccalone-at-bi-rite/</link>
		<comments>http://www.emiliomiti.com/restaurant-news/boccalone-boccalone-at-bi-rite/#comments</comments>
		<pubDate>Tue, 18 Dec 2007 18:10:42 +0000</pubDate>
		<dc:creator>Ben</dc:creator>
				<category><![CDATA[Culinary Events]]></category>
		<category><![CDATA[Emiliomiti News]]></category>
		<category><![CDATA[Meat Slicers]]></category>
		<category><![CDATA[berkel]]></category>
		<category><![CDATA[bi-rite]]></category>
		<category><![CDATA[boccalone]]></category>
		<category><![CDATA[chris cosentino]]></category>
		<category><![CDATA[columbus]]></category>
		<category><![CDATA[emiliomiti]]></category>
		<category><![CDATA[incanto]]></category>
		<category><![CDATA[mark pastore]]></category>
		<category><![CDATA[meat slicer]]></category>
		<category><![CDATA[mito]]></category>
		<category><![CDATA[salami]]></category>
		<category><![CDATA[salumi]]></category>

		<guid isPermaLink="false">http://www.emiliomiti.com/restaurant-news/boccalone-boccalone-at-bi-rite/</guid>
		<description><![CDATA[Our friends from Chris Cosentino and Mark Pastore&#8217;s Boccalone were out in front of our favorite local grocery store Bi-Rite giving samples of tasty salted pig parts and spreading proPIGanda. And guess what they were using to slice their salumi? A Slicer Mito 350 from VolanoBiz! But that&#8217;s not the most important part. It&#8217;s whether [...]]]></description>
		<wfw:commentRss>http://www.emiliomiti.com/restaurant-news/boccalone-boccalone-at-bi-rite/feed/</wfw:commentRss>
		<slash:comments>0</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 [...]]]></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>
		</item>
	</channel>
</rss>

