Podcasts about acquerello

Maria Lodovica Gullino"ColtivaTo"Festival Internazionale dell'Agricolturawww.coltivato.comDal 20 al 23 marzo 2025 torna a Torino Coltivato, il Festival Internazionale dell'Agricoltura diretto da Maria Lodovica Gullino e Antonio Pascale, con la sua seconda edizione: incontri, conferenze, dibattiti, tavole rotonde, laboratori, interviste e spettacoli teatrali, per raccontare l'agricoltura in un grande evento scientifico-divulgativo.  Coltivato si terrà prevalentemente al Circolo dei lettori, in Sala Grande, Sala Gioco e Sala Musica, e sarà quest'anno dedicato al tema dell'acqua, di cui il 22 marzo ricorre la Giornata Mondiale. L'inaugurazione del Festival, che si terrà giovedì 20 marzo alle ore 17.00 alla Cavallerizza Reale, con l'intervento di apertura L'acqua come impegno civico di Giulio Boccaletti, sarà anticipata da tre anteprime. Lunedì 17 marzo ore 18.00 al Palazzo della Radio verrà proiettato Il Veleno nell'acqua, la docu-inchiesta di Marialuisa Di Simone all'interno della rassegna Rai Teche Archive Alive! Ambiente sull'inquinamento da PerFluorinated Alkylated Substances (PFAS), le sostanze chimiche invisibili che da cinquant'anni contaminano il nostro pianeta; la proiezione sarà introdotta da Davide Demichelis, giornalista, conduttore televisivo e documentarista. La prenotazione è obbligatoria su mediateca.torino@rai.it.  Martedì 18 marzo alle ore 19.30, al Teatro Gobetti, si terrà lo spettacolo di Massimiano Bucchi Rachel Carson - La signora degli oceani, diretto da Marco Rampoldi e con Laura Curino, scene di Lucio Diana, disegno luci Alessandro Bigatti: un emozionante racconto teatrale in cui l'attrice offre la propria voce alle parole della madre dell'ambientalismo moderno; attraverso la partitura drammaturgica di Massimiano Bucchi, Curino restituisce non solo la Carson scienziata e scrittrice, ma anche la donna che trovò un grande sostegno nella sua amica Dorothy Freeman. A sessant'anni dalla scomparsa, il suo messaggio di difesa dell'ambiente risuona più forte che mai.Una produzione Teatro Stabile di Torino – Teatro Nazionale, Tangram Teatro e Associazione Culturale Muse. I biglietti sono  acquistabili su www.teatrostabiletorino.it.   Mercoledì 19 marzo alle ore 17.00 al Museo della Frutta Francesco Garnier Valletti, Non ci sono più le mele di una volta (per fortuna)!: con simpatia e sapienza agronomica, Duccio Caccioni, agronomo e fitopatologo, prova a smontare un radicato preconcetto e ci racconta la storia del miglioramento genetico delle mele e cosa possiamo e dobbiamo ancora fare per renderle più gustose e più sostenibili; con visita guidata del museo su prenotazione tramite il sito www.coltivato.com. L'evento è svolto in collaborazione con Divisione Cultura, Archivio, Musei e Biblioteche della Città di Torino. Il Festival Coltivato è patrocinato dal Ministero dell'agricoltura, della sovranità alimentare e delle foreste, dalla Regione Piemonte, dalla Città di Torino, e dall'Università degli Studi di Torino e dal Politecnico di Torino. È sostenuto dalla Camera di commercio industria artigianato e agricoltura di Torino, Intesa Sanpaolo, Fondazione Compagnia di San Paolo, Fondazione CRT, Fondazione Agritech, Federchimica Agrofarma, SMAT, Unioncamere Piemonte, Reale Mutua, Turismo Torino, in collaborazione con Teatro Stabile di Torino – Teatro Nazionale, Biennale Democrazia, Biennale Tecnologia, Giornale della Legalità – Spazi aperti in luoghi chiusi, SaluTO, Rai Teche, IED Torino, ReSoil Foundation, AgriNewTech, weTree, Acquerello, Fantolino, Guido Gobino, Osteria Rabezzana. Media partner del Festival è Rai Radio 3. Si ringrazia Fondazione Circolo dei lettori. L' ingresso è libero fino a esaurimento posti, salvo dove diversamente indicato; il programma completo si trova su www.coltivato.comIL POSTO DELLE PAROLEascoltare fa pensarewww.ilpostodelleparole.itDiventa un supporter di questo podcast: https://www.spreaker.com/podcast/il-posto-delle-parole--1487855/support.

Chef Sucio Talks to Chef Ryan Pinto. A line cook at Acquerello, A Restaurant by Legendary Chef Suzette Gresham in San Francisco. Holding 2 Michelin Stars and a sister restaurant by the name of Sorella. We Sucio Talked about Cooking on the Line Great Chefs How to mentor the next generation Yes Chef mentality Chef Paul Chung Chef Suzette Gresham & Thoughts on his future Chef Sucio Talks Podcast is available everywhere!! #michelin #cook #chef #souschef #bayarea #sf #eater #jbf # --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Chiara CarraraImaginé Festival, VernanteMontagne salate | laboratorio per bambini15 Settembre ore 16:00Imaginé Festival, Vernante (Cuneo)Hai mai provato ad utilizzare il sale grosso a contatto con l'acquerello?Gli effetti sono sorprendenti, potrebbero addirittura comparire, come per magia, fiori sul foglio di carta!E allora dipingeremo le montagne e le loro trasformazioni durante la fioritura…Provare per credere!Laboratorio di acquerello a cura dell'illustratrice Chiara CarraraPer bambini da 6 a 11 anni"Sono nata nella tranquilla città di Cuneo nel 1999, dove ho frequentato il Liceo Artistico Ego Bianchi.Ho proseguito gli studi nel campo delle Arti Visive alla Libera Accademia D'Arte Novalia, diplomandomi recentemente in pittura e illustrazione con un progetto personale di un albo illustrato (2021).Tre anni fa ho deciso di continuare a studiare arte, spinta dalla mia passione per il disegno, senza alcuna idea di quello che sarebbe stato il mio percorso.oltaAffrontare i diversi corsi dell'Accademia Novalia (disegno, fumetto, animazione, pittura, illustrazione, computer art, fotografia…) mi ha dato modo di acquisire un ampio ventaglio di abilità e di prendere consapevolezza dei miei punti di forza e delle mie preferenze.Durante il triennio ho avuto modo di sperimentare tecniche tradizionali e non, seguita direttamente dai docenti, grazie ai quali mi sono appassionata a materie che non avevo mai preso in considerazione."Che cosa serve per trovare il famoso e raro Tartufo Bianco d'Alba? Un giovane tartufaio, un cane fedele e la speranza di scoprire un piccolo tesoro della terra. Un mestiere antico e misterioso, un profondo legame tra uomo e animale fatto di gesti, fiducia e magia che il racconto e le splendide illustrazioni esprimono in chiave poetica ed evocativa.Magia e fiducia si raccontano nelle immagini dell'albo illustrato: “Alla ricerca del tartufo bianco d'Alba” di Chiara Carrara, pubblicato da Gribaudo Editore disponibile in libreria e negli store online.“Alla ricerca del Tartufo Bianco d'Alba”, inizialmente nato solo come progetto personale del corso di illustrazione all'Accademia insieme alle docenti Roberta Angaramo e Laura Manaresi, è ora nelle vetrine delle librerie! IL POSTO DELLE PAROLEascoltare fa pensarewww.ilpostodelleparole.itDiventa un supporter di questo podcast: https://www.spreaker.com/podcast/il-posto-delle-parole--1487855/support.

Il Vecchio Ristoro, ristorante gourmet una stella Michelin situato ad Aosta all'interno  di un mulino del 1600 che punta sulle materie prime e sapori fuori dal comune, porta in scena “Un'ora andata  e ritorno. Libera Interpretazione di Cucina Italiana”, una cena a sei mani nata dall'incontro tra lo Chef Patron Filippo Oggioni che martedì 21 maggio 2024 ospiterà per la prima volta nella sua cucina Chef Paolo Lopriore del ristorante “Il Portico” ad Appaino Gentile e Chef Silvio Salmoiraghi del ristorante “Acquerello” a Fagnano  Olona. 

Special Guest di questo episodio è Fiona Corsini, maestra di acquerello (e non solo), con la quale abbiamo organizzato un ritiro in Toscana nell'aprile 2024. Ci facciamo raccontare da lei qualche segreto di quest'arte, che è la più essenziale tra quelle pittoriche. E poi qualche spoiler su Tarotello, il ritiro che faremo insieme in Maremma, dove useremo tarocchi e acquerello per cercare di riportare l'equilibrio nelle nostre vite. L'Arcano dal quale siamo stati ispirati è il numero XIV: la Temperanza.

Petco Park is known for having some of the best food in baseball. They were even one of the first stadiums in the nation to bring in iconic and emerging local restaurants, craft beers, wine, and cocktails for a more upscale experience (we still love a good, classic hot dog). On this episode of Happy Half Hour, co-hosts Troy and David get the inside scoop on the ballpark's food and drink scene at Alesmith's 394 bar inside of Petco. With a stadium that holds nearly 50,000 visitors, vice president of hospitality Josh Momberg says that the most challenging obstacle is serving fresh food. It's no joke feeding nearly 3M people each year, especially when not every visitor is there to actually watch the game. How do you keep your aunt entertained who only began watching the Padres once they started winning last year? A beautiful stadium, perfect weather, craft cocktails, and bacon-wrapped jalapenos that will immediately turn anyone into a sports fan. Ask any attendee and you'll likely start an argument over which restaurant inside the ballpark is the best. Hodad's, a local favorite, often tops the list, but then again, you can't forget about that juicy, tender Cardiff crack tri-tip nachos at Seaside Market. They're wrong, though, it's anything at Grand Ole BBQ y Asado. “When we went into this mission of creating this local program, we wanted to get the best of everything so that if you only came to one place in San Diego, had three hours to watch a ballgame, you got to sample something that's uniquely a slice of San Diego here,” Josh shares. So, what's new this year? Plenty. Some standouts include Mexican street corn made with chiles, fuego sauce, lime crema, and a Tahine pop rock; and fresh Blue Water Seafood's fish tacos. Although technically introduced in 2022, Troy and David gush over Hot Hens with Petco's executive chef Phil Dumlao. The fried chicken sandwich comes in a mini food truck carrier decked out in City Connect colors—because why not? In food news, David forgets where he lives as he brings up the upcoming Falafel Heights opening in North Park from owner Lialie Ibrahim. A Palestinian and first-generation American, Ibrahim spent more than a decade perfecting her falafel recipe and now hopes to bring those authentic Middle Eastern flavors to San Diego. Barn Brewing closes in North Park, Young Cluck opens in Normal Heights, Jeni's Splendid Ice Cream comes to North Park with an everything bagel scoop that David says “kind of tastes like garlic ice cream.” In “Two People, Fifty Bucks,” Josh shouts out The Belly of the Beast ramen at Underbelly Ramen, Phil tips his hat to the burger at The Friendly, Troy picks the vegetarian tasting menu dish at Ambrogio by Acquerello, and David goes for the motherclucker at Hillcrest's Sunnyboy Biscuit Company.

Uno storico dell'alimentazione sfata alcune leggende su piatti simbolo della cucina italiana andando a cercarne l'origine, e sottolinea anche il ruolo degli italiani all'estero nella creazione di alcuni miti: Alberto Grandi ai nostri microfoni dopo le polemiche scoppiate in Italia. Polemiche... ritardate, visto che ne parla da anni. Ma cosa significa mantenere viva la tradizione italiana per chi da decenni cucina all'estero? Ne parliamo con Mario Gamba, chef stellato di Monaco di Baviera. Von Francesco Marzano.

On this new podcast, we get a lesson on natural wines from Chelsea Coleman—co-founder of the Rose Wine Bar in South Park who just opened Mabel's Gone Fishing, a gintoneria and oyster bar that also has natural wines. Seems like just a few years ago, natural wines were what your kooky friend with the urban chickens and the Wendell Berry tattoo drank. The nat-wine ethos was always noble: wines made from grapes grown on sustainable and ideally organic methods, inoculated only with naturally occurring yeast, with nothing added (there are currently over 100 legal additives often used in commercial wine, everything from lab-grown yeasts to mega purple to oak chips and copper and anti-foaming agents) or taken away (no filtering or fining, a process that is often achieved by using animal products like egg albumen or isinglass, aka fish bladder). Ideally, grapes are grown on a permaculture dry farm (one that doesn't use irrigation, using only rain) by operators who are passionate about fair trade and treating the earth and humans right. And for decades, their hearts were pure and their wines were terrible. Mousy, funky, chewy, fizzy liquids that often exploded before they got to the store (on account of secondary fermentation). That is not true anymore. Natural wines (aka lo-fi wines) are still funky. They taste exactly like the place where they were grown. You can even taste the time of year. Ultra terroir. A bit of a surprise in every batch. But producers have learned a thing or two about how to navigate the wild, low-intervention approach to winemaking. Lo-fi wines are also the fastest growing sector of the wine market—especially among millennials, who demand a story and an ethos with their consumption more than any other generation. All that is to say, Coleman is in the thick of it. The San Diego natifve co-founded Nat Diego (a natural wine fest). Her love of nats lines up with her ideals on food systems (she was the chair of Slow Food San Diego for three years, and she used to haul compost from local restaurants and drop them off at local farms). She's got a pet chicken named Tang and—apropos with the Padres about to play their first home playoff game in 16 years—her father was the iconic broadcaster, Jerry Coleman. Join us as we talk about Mabel's and she gives us a primer on natural wines. Managing editor and food enthusiast Jackie Bryant also takes a mic. In news, we talk about the launch of the Aisu ice cream brand. Launch is a hyperbolic word, since it's only available at Chino Farms and Mille Fleurs at the moment, but it's made by the youngest farmer in the Chino Family—Makoto, and his girlfriend, Elina—using the best produce on earth. Longtime San Diego chef and former owner of Pacifica Del Mar, Chris Idso, has joined restaurateur Linda DiNitto (264 Fresco) to open the Latin-inspired Fresco Cocina in Carlsbad. Ambrogio15 has teamed with Michelin-starred Italian restaurant, Acquerello, and will reopen their La Jolla spot as Ambrogio by Acquerello. Bivouac Ciderworks is expanding to a much larger space next door in North Park. Plus, North Park gets a plant-based Mexican joint called Tacotarian, and nonprofit food org Berry Good Food announced they're offering up to $10,000 in funding to K-12 schools with garden projects (now accepting applications. For “Two People, Fifty Bucks,” I can't stop frothing about the pastrami burger at Balboa South in Chula Vista, and I share the remarkable story of new owner, Mariana Cardenas. Jackie points us to the BBQ “pork” vermicelli noodles at City Heights' vegan Thai joint, Thanh Tinh Chay. David had the delicious Taco Salad from Fairplay, and Chelsea raves about Pomegranate.

Xavi joins the podcast to discuss his new restaurant concept, his upbringing, and issues he's faced getting to where he is today. Chef Javier Montano starting his culinary career in Albuquerque in the 1990s where he worked at Scalo and the very first Il Vicino. He moved to San Francisco in 1997 where he would work at world-renowned restaurants including Rubicon, Acquerello, Dio Deka, and Limon. He spent 4 years as the corporate chef of Electronic Arts where he ran a culinary team of up to 40 people cooking for up to 1500 people a day. He moved back to the land of enchantment in 2016 and opened up Malaguena's Latin Tapas Food truck with his wife. They won the Local Hero award for "Best Food Truck" in 2019 by Edible New Mexico. He plans to open his brick and mortar restaurant next year- Pecan River Provisions, where chef wants to bring you into his kitchen and cook for you the way he likes to eat. He is influenced by his love of travel and exploration, adding flavors from Asia, South America and Europe to classic American favorites. The heart of the operation will be the rotisserie featuring a Pecan Coffee Chile Chicken with mojo sauce and potatoes cooked in the chicken juices. There will a daily selection of fresh salads, desserts, and pickles. Follow, like, and love @pecanriverabq on Facebook and Instagram to keep up with this new venture. --- Support this podcast: https://anchor.fm/on-the-backburner-podcast/support

La forma a grappolo d'uva di questo territorio dice tutto...eppure l'Oltrepò Pavese non è solo vino di grande qualità, ma anche tantissimi altri prodotti e tradizioni che Chef Oldani e Pierluigi Pardo andranno a scoprire in questa puntata di Mangia come parli. Partiamo ovviamente da Pavia con un personaggio iconico di questa città e degli anni '90, il mitico Max Pezzali! Oltrepassiamo il fiume e arriviamo a Stradella, piccolo borgo che ha adottato un giovane e promettente chef: è Alessandro Proietti Refrigeri, una stella Michelin al ristorante “Villa Naj”. E' stato presentato a Roma “Let’s Eat – European Authentic Taste”, progetto che ha l’obiettivo di migliorare il grado di conoscenza dei prodotti agroalimentari dell’Unione Europea e aumentarne la competitività e il consumo. Questa campagna, in particolare, ha come protagonisti frutta secca e salumi. Ci spiega tutto Monica Malavasi, promotrice progetto e Direttore IVSI. E, a proposito di salumi, torniamo nel nostro Oltrepò per conoscere il pregiato Salame di Varzi DOP insieme al presidente del Consorzio Fabio Bergonzi. La scuola che cucina per noi oggi è l'Istituto professionale "L.Cossa" di Pavia che ci propone Sformatino di Acquerello con zucca Berrettina di Lungavilla su crema di Grana Padano e lamelle di tartufo nero dell'Oltrepò. Con noi la preside Cristina Comini.Per finire un bel brindisi con un calice di vino dell'Oltrepò! Ci aiuta a scegliere quale degustare Gilda Fugazza, presidente del Consorzio di Tutela Vini dell'Oltrepò.

"Acquarello" canzone del 1983, album omonimo di Toquino, interpretata da Silvia Pedri.

Over 100,000 food and farm fans attend the annual two day street Festival of America's Farm to Fork Capitol, Sacramento.  The weekend event is culminated with a special dinner on the downtown Tower Bridge for over 800 lucky diners. The 2019 Tower Bridge Dinner will feature a star-studded cast of women who have made their mark on the culinary scene led by Suzette Gresham of San Francisco’s Acquerello, who has held a two-star rating from Michelin since 2015. Joining her will be Sacramento chefs Allyson Harvie of Ella Dining Room and Bar, Casey Shideler of Taylor’s Kitchen, Molly Hawks of Hawks Restaurant, and Tokiko Sawada of Binchoyaki.  Suzette Gresham became only the third American woman to be honored with two Michelin stars in 2015, and her work in San Francisco’s Acquerello has seen it land a spot in the San Francisco Chronicle’s Top 100 Bay Area Restaurant List for the past 22 years. Ingredients are one of the central pillars in her kitchen, and she seeks to provide diners with an experience. Additionally, she has long focused on providing a workplace free of fear and intimidation, regardless of gender, and focuses on passing on her knowledge to the next generation, including passing 63 interns through her kitchen. Suzette Gresham joins Farm to Table Talk that covers her Michelin two star selection, farm to fork and what she likes about the Sacramento Farm To Fork scene.    www.visitsacramento.com/visit/farm-to-fork/  

Chef Tu David Phu is a first generation Vietnamese-American with a rich culinary background. An alumni of highly regarded kitchens (such as: Daniel, Acquerello and Chez Panisse) his cooking reflected a wide range of cooking cultures - from the American culinary greats to classical European traditions. But his roots were quite different. His family hails from the Island of Phu Quoc, accredited as the birthplace of fish sauce in Asia. Consequently he has family roots in Award Winning Fish Sauce Production, Hung Thanh 1895. Pilgrimages back to Vietnam were often. After a decade of cooking, he began to immerse himself in the practices, ingredients, techniques, and flavors of Vietnamese cuisines.  Revisiting his favorite childhood dishes through the memory of taste, he started to cook the cuisine of his Mothers' generations-old wisdom handed down grassroots-style. In 2016 Chef Tu began garnering press and accolades with his weekly pop up dinners “AN - a Vietnamese Dining Experience.”; San Francisco Chronicle named him 2017 Rising Star Chef , featured contestant on Bravo's Top Chef Season 15, Host for ABC’s Taste Buds: Chefsgiving, nominated for a James Beard Award.   Check out his website here: https://cheftu.com/ Follow his instagram here: @cheftudavidphu

Menu Stories celebrates this 50th episode with a very special guest: executive chef/owner Suzette Gresham of Acquerello, a beloved Italian restaurant in San Francisco’s Russian Hill neighborhood that boasts two Michelin stars. Listen to the episode and subscribe to the Menu Stories series on menustories.com. Music provided by Ben Sound.

Episode 49 features a live recording from a panel Menu Stories hosted last summer with Yelp at their beautiful headquarters in downtown San Francisco. The panel discussed the theme “Surviving and Thriving as Bay Area Restaurateurs” and included veteran chefs like Suzette Gresham (who you'll meet in episode 50), of the two Michelin starred Acquerello and newcomers like Fernay McPherson of Minnie Bell’s, who was named a Rising Star Chef by the San Francisco Chronicle last year. Listen to the episode and subscribe to the Menu Stories series on menustories.com. Music provided by Ben Sound.

Check, Please! Bay Area's fourth season episode 6 (#406) profiles and reviews these three Bay Area restaurants: 1) Zeni Ethiopian Restaurant: | restaurant information | reviews | 2) Quinn's Lighthouse Restaurant & Pub: | restaurant information | reviews | recipe | 3) Acquerello: | restaurant information | reviews |

As Chef Tu David Phu sees it, the path to cooking his unique brand of Vietnamese-California cuisine has as much to do with his birthright as his birthplace. Phu is an Oakland, CA-born first generation Vietnamese-American chef whose family hails from the island of Phu Quoc, accredited as the birthplace of fish sauce in Asia. Chef Tu's family has been producing small-batch artisanal Phu Quoc Fish Sauce, considered Champagne of fish sauces, since 1895. Phu cut his culinary teeth in the kitchens of some of the nation's top restaurants, including Daniel, Acquerello and Chez Panisse; and across a wide range of cooking cultures - from the American culinary greats to classical European traditions. But it was what he calls “the memory of taste” that pulled him back to his roots: the practices, ingredients, techniques, and flavors of Vietnamese cuisines. Revisiting his favorite childhood dishes, Chef Tu began an in-depth exploration of the cuisine of his mother's generations-old culinary repertoire. Pilgrimages back to Vietnam were frequent and inspirational. Support this podcast at — https://redcircle.com/the-vietnamese-with-kenneth-nguyen/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy