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	<title>HAND-CRANKED</title>
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	<description>an emiliomiti culinary blog</description>
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		<title>Prosciutto Lovers Unite</title>
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		<pubDate>Thu, 12 Apr 2012 01:01:08 +0000</pubDate>
		<dc:creator>Shazelle</dc:creator>
				<category><![CDATA[Emiliomiti News]]></category>

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		<description><![CDATA[If Wilhelm Van Berkel never invented the meat slicer, would we still have prosciutto? &#160; Berkel invented the meat slicer in Holland in 1898, and its design was so revolutionary that it quickly carried across the globe. The invention of the slicer, along with the use of refrigeration for transportation and storage, helped create a [...]]]></description>
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		<title>The Stamps Of A Nation</title>
		<link>http://blog.emiliomiti.com/restaurant-news/the-stamps-of-a-nation/</link>
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		<pubDate>Wed, 07 Mar 2012 02:03:43 +0000</pubDate>
		<dc:creator>Shazelle</dc:creator>
				<category><![CDATA[Emiliomiti News]]></category>

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		<description><![CDATA[No one knows for sure just how long Italians have been making pasta. There are a hundred different names for every shape, and almost as many ways of producing them. Busiata, an early form of spaghetti, was made by rolling dough around a reed. Knitting needles have been used to pierce a hole through the [...]]]></description>
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		<title>Simply Spaghetti: An Unconventional History</title>
		<link>http://blog.emiliomiti.com/restaurant-news/simply-spaghetti-an-unconventional-history/</link>
		<comments>http://blog.emiliomiti.com/restaurant-news/simply-spaghetti-an-unconventional-history/#comments</comments>
		<pubDate>Mon, 16 Jan 2012 04:47:40 +0000</pubDate>
		<dc:creator>Shazelle</dc:creator>
				<category><![CDATA[Emiliomiti News]]></category>

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		<description><![CDATA[Spaghetti is the most popular form of pasta in the world. In 2010 it accounted for two-thirds of global pasta consumption. Made from durum-wheat flour and water, you might consider spaghetti to be the chameleon of pastas, as it&#8217;s constantly reinventing itself. This last reinvention came at the end of the Second World War, when [...]]]></description>
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		<title>&#8216;Tis The Season To Roll Up Your Sleeves</title>
		<link>http://blog.emiliomiti.com/restaurant-news/tis-the-season-to-roll-up-your-sleeves/</link>
		<comments>http://blog.emiliomiti.com/restaurant-news/tis-the-season-to-roll-up-your-sleeves/#comments</comments>
		<pubDate>Sun, 27 Nov 2011 21:44:29 +0000</pubDate>
		<dc:creator>Shazelle</dc:creator>
				<category><![CDATA[Emiliomiti News]]></category>
		<category><![CDATA[Pasta Machines]]></category>
		<category><![CDATA[homemade pasta]]></category>
		<category><![CDATA[raviolamp]]></category>

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		<description><![CDATA[I never spent as much time in the kitchen as my mother and grandmother would have liked. I was the sort of kid (and let&#8217;s be honest, the kind of adult) that expects dinner to appear, like magic, without stepping foot into the kitchen. When I was faced with the daunting task of hosting a [...]]]></description>
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		<title>Conversations With Emilio: Getting To Know The Man Behind The Machine</title>
		<link>http://blog.emiliomiti.com/restaurant-news/conversations-with-emilio-getting-to-know-the-man-behind-the-machine/</link>
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		<pubDate>Sun, 27 Nov 2011 19:11:11 +0000</pubDate>
		<dc:creator>Shazelle</dc:creator>
				<category><![CDATA[Emiliomiti News]]></category>

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		<description><![CDATA[In 1996 Vanity Fair began printing the Proust Questionnaire on the last page of its magazine, revealing the often complex personalities of luminaries worldwide. In an effort to better understand Emilio, I asked him to answer the same questions. His responses are detailed below. What is your idea of perfect happiness? Far niente What do [...]]]></description>
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