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	<title>Forno Bistro</title>
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		<title>Pasta and Ravioli</title>
		<link>http://www.fornobistro.com/cooking-schools/pasta-and-ravioli</link>
		<comments>http://www.fornobistro.com/cooking-schools/pasta-and-ravioli#comments</comments>
		<pubDate>Fri, 09 Jul 2010 15:20:22 +0000</pubDate>
		<dc:creator>DZ Restaurants</dc:creator>
				<category><![CDATA[Cooking Schools]]></category>

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		<description><![CDATA[Pasta/Ravioli class has been wonderful. Can&#8217;t wait to eat the fruit of our labors! Mama Theresa is knowledgeable, entertaining and very patient with all of us. I love her!
-Ginny Peters, Saratoga Springs
I was very excited about today&#8217;s class and it surpassed my expectations. Mama was very patient educating and entertaining. It was wonderful to learn [...]]]></description>
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		<title>Eat and Speak Italian with Mama Theresa</title>
		<link>http://www.fornobistro.com/cooking-schools/eat-and-speak-italian-with-mama-theresa</link>
		<comments>http://www.fornobistro.com/cooking-schools/eat-and-speak-italian-with-mama-theresa#comments</comments>
		<pubDate>Fri, 09 Jul 2010 14:08:06 +0000</pubDate>
		<dc:creator>DZ Restaurants</dc:creator>
				<category><![CDATA[Cooking Schools]]></category>

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		<description><![CDATA[We just wanted to let you know we had a great time last week at Mama Theresa&#8217;s speak Italian night!  What a unique idea.  It really sets Il Forno apart from other restaurants!  We hope there is another one to come!
Scott &#38; Angela Kedik
]]></description>
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		<title>Hot Brewed Tea</title>
		<link>http://www.fornobistro.com/dz-newsletter/hot-brewed-tea</link>
		<comments>http://www.fornobistro.com/dz-newsletter/hot-brewed-tea#comments</comments>
		<pubDate>Mon, 24 May 2010 19:20:40 +0000</pubDate>
		<dc:creator>DZ Restaurants</dc:creator>
				<category><![CDATA[DZ Newsletter]]></category>

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		<description><![CDATA[Whats 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>DZ Volunteer Day</title>
		<link>http://www.fornobistro.com/press/dz-volunteer-day</link>
		<comments>http://www.fornobistro.com/press/dz-volunteer-day#comments</comments>
		<pubDate>Tue, 18 May 2010 16:40:03 +0000</pubDate>
		<dc:creator>DZ Restaurants</dc:creator>
				<category><![CDATA[DZ Newsletter]]></category>
		<category><![CDATA[Press]]></category>

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		<description><![CDATA[DZ Volunteer Day
By: Erica Dingeman, Director of Marketing and  Sales
Volunteers from Chianti, Forno and Pasta Pane put on their  painting clothes this past Sunday (May 16th) and Monday (May 17th) as  they worked with &#8220;Rebuilding Together&#8221; to preserve and revitalize homes  of Saratoga residents who needed help.
Check out our Volunteer  [...]]]></description>
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		<title>What does it take to have a restaurant succeed?</title>
		<link>http://www.fornobistro.com/dz-newsletter/what-does-it-take-to-have-a-restaurant-succeed</link>
		<comments>http://www.fornobistro.com/dz-newsletter/what-does-it-take-to-have-a-restaurant-succeed#comments</comments>
		<pubDate>Mon, 17 May 2010 18:07:50 +0000</pubDate>
		<dc:creator>DZ Restaurants</dc:creator>
				<category><![CDATA[DZ Newsletter]]></category>

		<guid isPermaLink="false">http://www.fornobistro.com/?p=441</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>March 14th Cooking Class</title>
		<link>http://www.fornobistro.com/cooking-schools/march-14th-cooking-class</link>
		<comments>http://www.fornobistro.com/cooking-schools/march-14th-cooking-class#comments</comments>
		<pubDate>Thu, 08 Apr 2010 13:10:00 +0000</pubDate>
		<dc:creator>DZ Restaurants</dc:creator>
				<category><![CDATA[Cooking Schools]]></category>

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		<description><![CDATA[The pizza and calzone class on March 14th was great! Everyone had a great time. Then David stopped by and that just made the day. Two ladies drove all the way from Syracuse to join us! Please stay tuned for upcoming classes! Let us know what you think!

]]></description>
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		<title>Rice, The Catalyst Between History and Civilization</title>
		<link>http://www.fornobistro.com/dz-newsletter/rice-the-catalyst-between-history-and-civilization</link>
		<comments>http://www.fornobistro.com/dz-newsletter/rice-the-catalyst-between-history-and-civilization#comments</comments>
		<pubDate>Thu, 04 Mar 2010 14:22:02 +0000</pubDate>
		<dc:creator>DZ Restaurants</dc:creator>
				<category><![CDATA[DZ Newsletter]]></category>

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		<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.fornobistro.com/dz-newsletter/bread-the-staff-of-life</link>
		<comments>http://www.fornobistro.com/dz-newsletter/bread-the-staff-of-life#comments</comments>
		<pubDate>Sat, 23 Jan 2010 17:03:37 +0000</pubDate>
		<dc:creator>DZ Restaurants</dc:creator>
				<category><![CDATA[DZ Newsletter]]></category>

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		<description><![CDATA[by Roslyn Zecchini, Executive Chef of 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.fornobistro.com/dz-newsletter/the-growth-of-a-restaurant-group</link>
		<comments>http://www.fornobistro.com/dz-newsletter/the-growth-of-a-restaurant-group#comments</comments>
		<pubDate>Fri, 08 Jan 2010 19:47:04 +0000</pubDate>
		<dc:creator>DZ Restaurants</dc:creator>
				<category><![CDATA[DZ Newsletter]]></category>

		<guid isPermaLink="false">http://www.fornobistro.com/?p=315</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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		<title>Christmas Eve in Rome, Italy</title>
		<link>http://www.fornobistro.com/dz-newsletter/christmas-eve-in-rome-italy</link>
		<comments>http://www.fornobistro.com/dz-newsletter/christmas-eve-in-rome-italy#comments</comments>
		<pubDate>Wed, 23 Dec 2009 20:11:14 +0000</pubDate>
		<dc:creator>DZ Restaurants</dc:creator>
				<category><![CDATA[DZ Newsletter]]></category>

		<guid isPermaLink="false">http://www.fornobistro.com/?p=306</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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