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	<title>Chianti Il Ristorante</title>
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		<title>What&#8217;s New at Chianti</title>
		<link>http://www.chiantiristorante.com/dz-newsletter/whats-new-at-chiani</link>
		<comments>http://www.chiantiristorante.com/dz-newsletter/whats-new-at-chiani#comments</comments>
		<pubDate>Mon, 24 May 2010 19:17:14 +0000</pubDate>
		<dc:creator>DZ Restaurants</dc:creator>
				<category><![CDATA[DZ Newsletter]]></category>

		<guid isPermaLink="false">http://www.chiantiristorante.com/?p=541</guid>
		<description><![CDATA[What&#8217;s new at Chianti:
By: Mick Gregg
Hot Brewed Tea:
We are so delighted to introduce a new variety of tea at Chianti.  The new company we have gone with is called  Mighty Leaf Tea Company. They are based in San Rafael,California.
The tea comes wrapped in a hand crafted silken and award winning bio-degradeable tea pouch.  The tea [...]]]></description>
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		<title>What does it take to have a restaurant succeed?</title>
		<link>http://www.chiantiristorante.com/dz-newsletter/what-does-it-take-to-have-a-restaurant-succeed</link>
		<comments>http://www.chiantiristorante.com/dz-newsletter/what-does-it-take-to-have-a-restaurant-succeed#comments</comments>
		<pubDate>Mon, 17 May 2010 18:06:42 +0000</pubDate>
		<dc:creator>DZ Restaurants</dc:creator>
				<category><![CDATA[DZ Newsletter]]></category>

		<guid isPermaLink="false">http://www.chiantiristorante.com/?p=534</guid>
		<description><![CDATA[What does it take to have a restaurant succeed?
By: Mick Gregg
At DZ restaurants I have been lucky enough to move between 3 different locations in the space of 3 months. For 3 months all of my time was spent at the newest location in Clifton Park: Pasta Pane. I have recently returned to Saratoga Springs [...]]]></description>
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		<title>Toscana Class</title>
		<link>http://www.chiantiristorante.com/cooking-schools/toscana-class</link>
		<comments>http://www.chiantiristorante.com/cooking-schools/toscana-class#comments</comments>
		<pubDate>Thu, 06 May 2010 16:27:48 +0000</pubDate>
		<dc:creator>DZ Restaurants</dc:creator>
				<category><![CDATA[Cooking Schools]]></category>

		<guid isPermaLink="false">http://www.chiantiristorante.com/?p=531</guid>
		<description><![CDATA[Toscana Class Recap with Executive Chef; Fabrizio Bizzani
What to say about our class…..great people, exiting wines, good food….
A couple of hours with total strangers, who will become jovial comrades.
We started with the simplest staple of Tuscan cuisine, cacciuco of garbanzo and chards, topped with shaved pecorino.
We continued with a delicious Siena Style risotto with prosciutto, [...]]]></description>
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		<title>Rice, The Catalyst Between History and Civilization</title>
		<link>http://www.chiantiristorante.com/dz-newsletter/rice-the-catalyst-between-history-and-civilization</link>
		<comments>http://www.chiantiristorante.com/dz-newsletter/rice-the-catalyst-between-history-and-civilization#comments</comments>
		<pubDate>Thu, 25 Feb 2010 21:27:33 +0000</pubDate>
		<dc:creator>DZ Restaurants</dc:creator>
				<category><![CDATA[DZ Newsletter]]></category>

		<guid isPermaLink="false">http://www.chiantiristorante.com/?p=505</guid>
		<description><![CDATA[By: Executive Chef Fabrizio Bazzani, Chianti Il Ristorante
There is no doubt that history of rice is as old as the one of civilization. Rice has accompanied mankind with different services from being an object of cult to the widest food supply, from a philosophical topic to a cultural staple.
From the 20 supposed ancient varieties only [...]]]></description>
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		<title>Bread &#8211; &#8220;The Staff of Life&#8221;</title>
		<link>http://www.chiantiristorante.com/dz-newsletter/bread-the-staff-of-life</link>
		<comments>http://www.chiantiristorante.com/dz-newsletter/bread-the-staff-of-life#comments</comments>
		<pubDate>Sat, 23 Jan 2010 17:01:43 +0000</pubDate>
		<dc:creator>DZ Restaurants</dc:creator>
				<category><![CDATA[DZ Newsletter]]></category>

		<guid isPermaLink="false">http://www.chiantiristorante.com/?p=490</guid>
		<description><![CDATA[by Roslyn Zecchini, Executive Chef at Forno Bistro and Pasta Pane
The history of bread dates back thousands of years. In Italy, the ruins of Pompeii and other buried cities have revealed the existence of bakeries during historic times. There were public bakeries where the poor people brought their bread to be baked, or from which [...]]]></description>
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		<title>The Growth of a Restaurant Group</title>
		<link>http://www.chiantiristorante.com/dz-newsletter/the-growth-of-a-restaurant-group</link>
		<comments>http://www.chiantiristorante.com/dz-newsletter/the-growth-of-a-restaurant-group#comments</comments>
		<pubDate>Fri, 08 Jan 2010 19:45:44 +0000</pubDate>
		<dc:creator>DZ Restaurants</dc:creator>
				<category><![CDATA[DZ Newsletter]]></category>

		<guid isPermaLink="false">http://www.chiantiristorante.com/?p=484</guid>
		<description><![CDATA[by Mick Gregg, Manager at Chianti Ristorante
We at DZ Restaurants are very blessed to have a great business that is vibrant and successful. With the holiday season finished and the beginning of a new year unfolding it gives us great pleasure to be able to focus on the future and our companies growth. With the [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Christmas Eve in Rome, Italy</title>
		<link>http://www.chiantiristorante.com/dz-newsletter/christmas-eve-in-rome-italy</link>
		<comments>http://www.chiantiristorante.com/dz-newsletter/christmas-eve-in-rome-italy#comments</comments>
		<pubDate>Wed, 23 Dec 2009 20:03:22 +0000</pubDate>
		<dc:creator>DZ Restaurants</dc:creator>
				<category><![CDATA[DZ Newsletter]]></category>

		<guid isPermaLink="false">http://www.chiantiristorante.com/?p=454</guid>
		<description><![CDATA[A Holiday Post by Debora Zecchini, Manager at Chianti Ristorante
As in many other places around the world, we wrap up our last minute Christmas shopping in the festively lit, cobble stone streets.  A favorite shopping spot in Rome is the Piazza Navona where you can find hundreds of stands selling Christmas figures and Babbo Natale [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Beer Here!</title>
		<link>http://www.chiantiristorante.com/dz-newsletter/beer-here</link>
		<comments>http://www.chiantiristorante.com/dz-newsletter/beer-here#comments</comments>
		<pubDate>Tue, 15 Dec 2009 22:04:40 +0000</pubDate>
		<dc:creator>DZ Restaurants</dc:creator>
				<category><![CDATA[DZ Newsletter]]></category>

		<guid isPermaLink="false">http://www.chiantiristorante.com/?p=443</guid>
		<description><![CDATA[We kicked off our Seasonal Beer program at Forno Bistro last month.  We wanted to create an opportunity for you to try some of the diverse seasonal brews that many of our distributors offer throughout the year.  Our beer list features a seasonal bottle selection and seasonal draft selection and has seen great success so [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>The Chef&#8217;s RedLine &#8211; Answers to All Your Culinary Questions</title>
		<link>http://www.chiantiristorante.com/dz-newsletter/the-chefs-redline-answers-to-all-your-culinary-questions</link>
		<comments>http://www.chiantiristorante.com/dz-newsletter/the-chefs-redline-answers-to-all-your-culinary-questions#comments</comments>
		<pubDate>Mon, 07 Dec 2009 16:34:16 +0000</pubDate>
		<dc:creator>DZ Restaurants</dc:creator>
				<category><![CDATA[DZ Newsletter]]></category>

		<guid isPermaLink="false">http://www.chiantiristorante.com/?p=440</guid>
		<description><![CDATA[Our chefs are passionate about food.  Any guest who has watched them work can confirm this fact.  Our open kitchens allow anyone who’s dining in the restaurant to watch the hustle of hundreds of dishes being prepared each week.  The kitchens were designed to showcase the culinary crew’s professionalism, passion and dedication to their work.  [...]]]></description>
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		<title>Campania Region</title>
		<link>http://www.chiantiristorante.com/cooking-schools/campania-region</link>
		<comments>http://www.chiantiristorante.com/cooking-schools/campania-region#comments</comments>
		<pubDate>Tue, 24 Nov 2009 22:36:52 +0000</pubDate>
		<dc:creator>DZ Restaurants</dc:creator>
				<category><![CDATA[Cooking Schools]]></category>

		<guid isPermaLink="false">http://www.chiantiristorante.com/?p=436</guid>
		<description><![CDATA[The culinary tradition of Campania is known throughout the world.  Campania is known for its pizza and pasta which have become Italian national symbols.  Like all Italian coastal regions, Campania has its foccacia which you&#8217;ll find drizzled with oil and sprinkled with sea salt.  Some believe that focaccia gave birth to pizza.  With the additional of tomatoes [...]]]></description>
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