Podcasts about amatriciana

In Folge 150 von Null Sterne Deluxe feiern wir sechs Jahre Podcast und widmen uns einem Gericht, das genauso viel Leidenschaft entfacht wie italienische Familienessen: der Amatriciana. Ich erzähle euch, warum ich zunächst an diesem Rezept gescheitert bin, was Guanciale von Pancetta unterscheidet, warum Bucatini Drama statt Komfort sind – und wie eine einfache Pasta zur kulinarischen Identitätsfrage Italiens wurde. Dazu gibt's eine ganz persönliche Einordnung, warum diese Folge beinahe die letzte gewesen wäre. Eine emotionale, informative und sehr würzige Jubiläumsfolge.

Lust auf römische Pasta mit Guanciale und Pecorino? Genussexperte Helmut Gote hat bei den Sterneköchen Heinz Beck und Daniel Gottschlich nachgefragt, wie sie perfekt gelingt, so dass auch Moderator Uwe Schulz sie problemlos nachkochen könnte. Von WDR 5.

Join thousands of other listeners on our Substack, The Foodletter!   In this episode of That Was Delicious, host Brooke Eliason kicks off a multi-week series dedicated to all things Italy. She dives deep into the most frequently asked questions about traveling to Italy, offering valuable insights from her years of experience leading Female Foodie Tours. From the best time to visit and how to navigate transportation to must-visit locations and food recommendations, Brooke shares everything you need to plan an unforgettable trip. Whether you're joining one of her tours or venturing out on your own, this episode is packed with essential travel tips to help you explore Italy with confidence.   Key Takeaways [10:10] Best Time to Visit Italy – If possible, avoid peak season (June-August). Shoulder seasons (spring and fall) offer better weather, fewer crowds, and easier reservations. Winter can be magical, especially in cities like Venice and Rome. [13:00] How Long to Stay – A week is good, but two to three weeks allow for deeper exploration. Don't try to cram too many cities into a short trip. [17:00] Transportation Tips – Trains are the easiest way to get around, using Trainline.com for bookings. Renting a car is best for remote areas but can be challenging for first-time travelers. [33:32] Accommodation Advice – Booking hotels or Airbnbs early is recommended, especially in a busy year like 2025 (Jubilee Year). [34:59] Packing & Fashion – Italians dress well; avoid athleisure and opt for business casual styles. Comfortable shoes are a must due to extensive walking. [46:02] Safety & Pickpockets – Naples has the most theft concerns. Always keep valuables in front of you, use a crossbody bag, and avoid distractions from potential pickpockets.  [50:47] Dining Culture & Food Tips – Meals follow a structured course order: Antipasti (appetizers), Primi (pasta), Secondi (meat), Contorni (sides), Dolci (desserts). Research regional specialties before visiting. [52:03] Must-Try Italian Dishes – Rome is known for pasta (Cacio e Pepe, Carbonara, Amatriciana). Florence for Bistecca Fiorentina. Naples for pizza.   Notable Quotes (10:19) “If you can only visit Italy in the summer, do it! But if you have flexibility, aim for spring or fall—it's a completely different experience.” (41:59) “You will be walking so much in Italy—comfortable shoes are the most important thing you'll pack!” (39:13) “Italians honor the seasons with their clothing, so don't expect to see sandals in March, even if it's warm outside.” (28:56) “When picking your itinerary, don't just visit Rome, Florence, and Venice. Mix in smaller towns for a richer experience.”   Resources The 8 Biggest Mistakes I've Made In Italy What To Pack For Your Next Trip To Italy Italians Know What They're Doing: 7 Invaluable Lessons From Italian Food Culture 20 Must-Know Tips For Eating Out in Italy (Plus 5 Bonus Italy Travel Tips) Natalie Kennedy: The Life Of An American in Rome Giulia Scarpaleggia: Life As A Tuscan Food Writer & Cookbook Author Kacie Rose: From Career Dancer in NYC To “That One American Girl Living In Italy” Ruth Manfredi: From NYC To The Cinque Terre, Life As A Dual Italian American Citizen For 25+ Years Claire Sneaker (Women) Follow Female Foodie on Instagram

Tiden har kommit för en uppföljare till det uppskattade pastaavsnittet. Denna gång pratar vi bland annat om den fantastiska boken Pasta Wizard samt rätterna alla Nerano, Amatriciana, All'Assassina och Pumparavioli m flera Hosted on Acast. See acast.com/privacy for more information.

Mary Jo e Paolo Bracalenti ne hanno fatto un caso.

Amatriciana originates from a recipe called "⁠pasta alla gricia⁠". The origin of the word gricia is unclear. In ⁠papal Rome⁠, the grici were sellers of common edible foods,⁠ who got this name because many of them came from ⁠Valtellina⁠, at that time a possession of the ⁠Swiss⁠ canton of ⁠Grigioni⁠.⁠ According to another hypothesis, the name originates from the ⁠frazione⁠ (hamlet) of Grisciano, in the ⁠comune⁠ (municipality) of ⁠Accumoli⁠, near Amatrice. The sauce—nowadays named also amatriciana Bianca⁠ was, and still is, prepared with ⁠guanciale⁠ (cured pork cheek) and grated ⁠pecorino romano⁠.⁠ At some point, a little ⁠olive oil⁠was added to the recipe. In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself

Ian and Dick return to Rome to begin their mission. The ancient historical sites and unique atmosphere of the 'eternal city' swiftly makes them realise that it is a million miles away from Times Square or Piccadilly Circus.  Coins are thrown in the Trevi fountain for good luck as Ian searches for love.  A temporary membership of the lavish Aniene Club sees our boys now dealing with the rich and powerful of Roman society. “Pecorino Romano is the only allowable cheese for the Amatriciana sauce” Written & Presented by Ian McAlister Read by Richard Greenwood Edited by Stu Smith & Nigel Heath with Jamie Allen Original Music by Stu Smith Production Music from Epidemic Sound Recorded and Produced by Tom Allom & Nigel Heath at La Cucina Studios for Xacutti Productions Special Thanks to Jamie Allen and Mike Hanson

Una grande puntata con Sierkovitz, analizzando dati e carte!Il canale di Sierkovitz lo trovate qua: https://www.youtube.com/@Sierkovitz/featuredIl link a 17lands: https://www.17lands.com/

Episode #141: Sophie MinchilliThis week, Sophie Minchilli joins us to #TalkCookbooks.Sophie leads food tours around Italy with her mother, cookbook author and previous Salt + Spine guest Elizabeth Minchilli. The two lead food lovers through Rome, Umbria, Puglia, and other destinations.Growing up in Italy with a cookbook author as a mother, Sophie's life has always revolved around food. She left briefly for university in London, before moving back home to Rome to devote her career to food.Now, Sophie's out with her first book—The Sweetness of Doing Noting: Live Life the Italian Way with Dolce Far Niente. It's part cookbook, with a few recipes, but mostly it's a guide to the southern Italian philosophy of “dolce far niente” and finding pleasure in the everyday.As Sophie writes, “How often do you focus on being in the moment, doing nothing? Whether it's sitting outside at a cafe watching the world go by, whiling away the hours with your loved ones sipping a glass of wine or being immersed in nature at the beach taking in the sun, these seemingly ordinary moments are the ones that bring happiness in the long run and highlight the joy in living.”In today's show, we're talking with Sophie about growing up in Rome and Umbria, her career in food tourism and writing, and putting her to the test in our culinary game.I hope you enjoy my chat with Sophie.Bonus Content + Recipes This WeekThis week, paid subscribers will receive three featured recipes from Sophie's The Sweetness of Doing Nothing: her Carbonara and Amatriciana as well as Insalata Di Finocchi E Arance, which marries fennel, orange, and black olive.Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

Amatriciana, Cacio e Pepe, Carbonara. Elencati in ordine alfabetico per evitare diatribe gerarchiche, rappresentano la massima espressione dei primi della cucina romana. Ne parliamo con Michele Romagnoli, che ci fa capire di che pasta è fatto alternando serietà e frivolezza in pieno stile Oukside. Sviluppa lo stile di vita in linea con ciò che sei, per vivere il benessere e non subìrlo. Naviga i contenuti gratuiti che trovi su oukside.com e sviluppa il tuo percorso per stare in forma - senza stare a dieta - col Libro Never Diet.

Queen Elizabeth's coffin leaves Buckingham Palace for the last time—making a solemn trip to Westminster Hall. Also, Craig Melvin, Al Roker, and Sheinelle Jones sit with Dr. Ochoa to talk about her journey and her new children's book “We are all Scientists.” Plus, catching up with Zazie Beetz and her new roles in the hit show “Atlanta.” Plus, Today Food—an inspired pasta recipe by chef—Sam Sifton.

L'italiano medio guarda alle elezioni del Presidente Della Repubblica, è in accordo e in disaccordo, ma non getta la spugna ed anzi la usa per pulire e lustrare.

IT: 40 éves lett a klasszikus IBM PC... - Bátky Zoltán, a Pont-most.hu főszerkesztője. TŐZSDENYITÁS: Buró Szilárd, pénzügyi innovációs vezetője. NOPQ: Amit a nép egyszerű gyermeke lecsós tésztának hív: all' Amatriciana.

Peter Candia makes his version of Spaghetti all’Amatriciana with special co-host John Pennisi.   Follow Peter at: https://www.instagram.com/pete.candia/

How to make Amatriciana Sauce

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Amanda starts listing them at 0:40) before  starting the episode.Daddy's Pasta8 ounces bacon, cut in 1/4-inch slices1/4 cup plus 3 tablespoons extra-virgin olive oil1/2 cup tomato paste2 pinches red pepper flakes1 3/4 cups canned chopped tomatoes (preferably Pomi)1 pound rotelleGrated Parmesan, for servingBring a large pot of generously salted water to a boil.Meanwhile, spread the bacon in a large sauté pan over medium heat; brown the bacon and render the fat. Scoop out the bacon and set aside on paper towels. Pour off all but 1 tablespoon of fat from the pan, then add 1/4 cup olive oil to the pan and warm over medium heat.Drop in the tomato paste and add the red pepper flakes; turn the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes and turn off the heat.Drop the pasta into the boiling water and cook until truly al dente—you’ll be cooking it a bit more with the sauce. Drain the pasta, reserving 1/4 cup of the pasta water.Add the pasta, bacon, and the reserved pasta water to the tomato sauce, then stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the 3 tablespoon olive oil, tossing well. Serve immediately, with a sprinkling of Parmesan on top of each bowlful.Have a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

This week’s Good Food is a metaphoric grilled cheese sandwich with tomato soup — an hour of comfort and distraction from a headshaking news cycle. Lydia Clarke operates DTLA Cheese with her sister in the historic Grand Central Market and describes how they flipped their business model on its head in this week’s segment of “In the Weeds.” Rachel Handler’s question of “Where has all the bucatini gone?” led her to a Nancy Drew investigation. Sophie Minchilli checks in from Rome with her version of the perfect amatriciana. Kim Prince and Lien Ta have details on the upcoming “Regarding Her,” a food festival with 100 of Los Angeles’ top female chefs and restaurateurs. Finally, citrus is in season at the Santa Monica Farmer’s Market.

This episode is about cacio e pepe, perhaps one of the simplest pasta dishes to make, but technically challenging. We seem to discover new dishes every time someone travels abroad, or a blogger features a new something on Instagram. It is the case of this Roman dish, traditional in all senses, symbol of the capital city, and now trendy pasta in most restaurants. It originated among the pastures during the seasonal movement of livestock, a process called “Transumanza,” meaning the moves from one region to another seeking better and prosperous fields for the animal FEED. During the long migrations of the flock, the shepherds of the Roman countryside brought with them various ingredients, such as guanciale, also known as pork cheeks used to make Amatriciana, and tonnarelli pasta. Tonnarelli pasta looks like spaghetti—long and thicker than angel air, skinnier than linguine—and when I make them with eggs, its strands are chewy and will hold the cooking. These days, many restaurants use spaghetti and deem it authentic, but tonnarelli was the original pasta of choice. Shepherds carried cheese with them, made from sheep’s milk, made during the stops through the journey, and sold to the local markets they visited. The last ingredients they carried was black pepper. There’s a reason they chose these last three ingredients. Black pepper stimulated the heat receptors and helped the shepherds to protect themselves from the cold. Aged pecorino keeps for a long time. And pasta guaranteed the right amount of carbohydrates and calories. This dish, which over the years has spread from the Lazio countryside to the mountains of Abruzzo and Umbria, leaped and transformed itself from a frugal meal to a dish typical of Roman taverns. According to tradition, the tavern-keepers at the time were careful to serve a “dry” cacio e Pepe to stimulate business. The more cacio a pepe they ate, the more wine they drank. And that's a good thing right? Sponsored by Chef Walters Cooking School Visit our Youtube Channel for News you can eat 24 Video Food Cast Subscribe to our newsletter at walterpotenza.substack.com Recipes form our available at Chef Walters Fine Foods Blog --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support

2016ko abuztuaren 24an, goizeko laurak hogei gutxitan, Amatriceko eliza nagusiko kanpandorrearen erlojua geratu egin zen. Aste horretan udako festak ospatu behar zituen Lazioko udalerriak. Amatriciana pasta famatuaren jaia, alegia. Amatrice jendez beteta zegoen. Kanpoan bizi diren herritarrek eta turistek udaro bisitatzen zuten erdi aroko alde zahar pintoreskoa. Baina gau horretan dena aldatu zen.2016ko abuztuaren 24an, goizeko laurak hogei gutxitan, Amatriceko eliza nagusiko kanpandorrearen erlojua geratu egin zen. Aste horretan udako festak ospatu behar zituen Lazioko udalerriak. Amatriciana pasta famatuaren jaia, alegia. Amatrice jendez beteta zegoen. Kanpoan bizi diren herritarrek eta turistek udaro bisitatzen zuten erdi aroko alde zahar pintoreskoa. Baina gau horretan dena aldatu zen.

Recipe: http://www.italiandishpodcast.com/spaghetti-allamatriciana/In this episode:cook Spaghetti all'Amatricianatalk about the difference between guanciale, pancetta, and baconreflect on the impact disaster has on food & why Amatrice came into the spotlight in recent yearsQuestions about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram or our email: contact@italiandishpodcast.com Buon appetito!Support the show (https://www.patreon.com/italiandish?fan_landing=true)

Shelter-in-Pasta brings us another classic today: amatriciana. Easy to make, tasty AF.In the mix: bucatini, pork jowl (or bacon), peeled tomatoes, pecorino cheese, chili flakes, olive oil, salt. Of course, paired with the freshest music selection from yours truly. EnjoyEpisode #210 - video here Enjoying the show? Please support BFF.FM with a donation. Playlist 0′01″ Equator (unreleased) by Nino Msk 5′07″ Squad Goals by Prof on single (Rhymesayers Entertainment) 10′46″ Easy Riding (Dubvisionist's Echo Beach Remix) by Automat on MODUL Remixes #2 (Compost) 16′33″ Afrika (Cybass Remix) by Daniel Haaksman on African Fabrics (Man Recordings) 20′23″ Everybody Wants To Rule The World by Making Movies on single (3/2 Recordings) 25′20″ Water No Get Enemy by sUb_modU on Pidgin Synths (Tru Thoughts) 28′51″ El Salto Del Martin (feat. Joan Bibiloni) by Kiko Navarro on Afroterraneo (Wonderwheel Recordings) 33′43″ Feel Nice ft. Artikal by DJDS on No Trust / Feel Nice EP (Loma Vista Recordings) 38′42″ Orchestra Mode (feat. Gerry Franke) by Key Elements on Key Elements (Sonar Kollektiv) 43′29″ The Birds Rejoice (feat. Tony Allen) by Nu Guinea on Afrobeat Makers, Vol. 3 [The Tony Allen Experiments] (Comet) 46′49″ Mike Needs Sugar by Key Elements on Key Elements (Sonar Kollektiv) 52′32″ Easy Riding (Shahrokh Dini Club Remix) by Automat on MODUL Remixes #2 (Compost Records) 55′15″ Vitamin C (V's edit) by Can on 20:20 (Vehicle) 63′14″ Ancestral (feat. B`Utiza) by Pablo Fierro & Mr Raoul K on African Paradigm EP 3 (Compost) 69′50″ Ankaten (Patrick Pulsinger Remix) by Automat on MODUL Remixes #1 (Compost) 77′37″ Vaults by Bronson on single (Ninja Tune) 81′42″ Beréde (feat. Aboubacar Sylla) by Kiko Navarro on Afroterraneo (Wonderwheel Recordings) 88′39″ Virgil Abloh (instrumental) by Boddhi Satva on single (BBE) 91′00″ Rehwe Mie Enyim by Y-Bayani & Baby Naa on single (Philophon) 94′57″ Poquito Más by Los Rakas & D Smoke on single (Raka Music) 97′53″ Reaching The Highest Pleasure by Roy Ayers on single (BBE) 103′26″ Omulu by Abayomy Afrobeat Orchestra on Abra sua cabeça (Abayomy) 109′45″ Traveller by Rabii Harnoune & V.B.Kühl on single (Tru Thoughts) 117′35″ Time To take A Rest - Part II by Psyco On Da Bus on Psyco On Da Bus (Comet)

Prima di due puntate sulla storia della sillaba più universale al mondo, che quando viene raddoppiata evoca l'origine di tutto, la mamma! Scopriremo perché si dice così in (quasi) tutte le lingue e soprattutto cosa c'entra con piatti tipici laziali, ricevute, studenti universitari, animali e film di fantascienza...

Welcome back to IN VINO. This week the Artistic Director of Brisbane Immersive, Xanthe Jones, joins us. We are chatting how much events and hospo are inspired by booze, we drink the Ghost Rock Wines, Supernatural Pet Nat 2019, chat about sparkling and pet nat methods, play the options wine game (which frankly Ben nailed), and chat wine, booze, and life in isolation.EPISODE NOTES:Check out the Ghost Rock Wines Pet Nat and get free shipping on their wines at: https://www.ghostrock.com.au/This weeks recipe and wine pairing tip was an Amatriciana pasta with the Le Petite Mort or Cloud Project Montepulciano. Both of which you can pick up at our favourite locals Craft Wine Store.Check out or facebook page for the recipe and Pat's Cocktail of the Week, the "Have a Great Day at Work, Sweetie!".Find us online:Facebook: https://www.facebook.com/invinoausInstagram: https://www.instagram.com/invinoaus/Email: invinoaus@gmail.comSpotify: https://open.spotify.com/show/5aPNL6TkZExv8CRUipVGdq?si=7cWfNtKUTIqykQIsHTZ9lwiTunes: https://podcasts.apple.com/au/podcast/in-vino/id1475729561Subscribe to us on ITUNES, STITCHER, SPOTIFY or your podcatcher of choice.Find us on FACEBOOK, TWITTER or INSTAGRAM.

Riascoltiamo insieme tutte le indagini dell'Ispettore Palma, l'enogastro-detective più temuto da cheffoni autoproclamati e gourmet.Nella prima puntata della seconda stagione di “Vino al Vino 50 anni dopo” lo abbiamo incontrato in giro per la Capitale a studiare la gastronomia e la ristorazione romana: come sempre non sono mancate rivelazioni e sorprese.Tipicamente presentaVino al vino 50 anni dopoUn podcast di Paolo De Cristofaro e Antonio Boco S2 Extra(tto) 03Le indagini dell'Ispettore Palma: la cucina romanawww.tipicamente.itSigla Ispettore Palma:Spy Glass by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/4410-spy-glassLicense: http://creativecommons.org/licenses/by/4.0/Effetti sonori: freesound.org

Una puntata di Radiolive in cui scopriremo perché sia meglio non imbattersi mai nella nostra Erika se andate a mangiare in un ristorante "italiano" all'estero e in cui ci saranno svelati inconfessabili segreti dalle nostre Simona ed Emanuela. Non mancheranno inoltre gli aggiornamenti divertenti su "The Voice", animali e (novità) fiori a cura di Timotei, libri, musica, cinema con Alexandra, Valentina, Noemi e Paola e l'approfondimento calcistico a cura di Gaglia e Lorenzo. Buon ascolto!

Una puntata di Radiolive in cui scopriremo perché sia meglio non imbattersi mai nella nostra Erika se andate a mangiare in un ristorante "italiano" all'estero e in cui ci saranno svelati inconfessabili segreti dalle nostre Simona ed Emanuela. Non mancheranno inoltre gli aggiornamenti divertenti su "The Voice", animali e (novità) fiori a cura di Timotei, libri, musica, cinema con Alexandra, Valentina, Noemi e Paola e l'approfondimento calcistico a cura di Gaglia e Lorenzo. Buon ascolto!

Dr. Fleming and Chef Garret discuss this Italian classic and how it can be adapted to American ingredients. Please send in questions and reports of the results when you try your hand. Original Air Date: October 22, 2016 Show Run Time: 43 minutes Show Guest(s): Chef Garret Fleming Show Host(s): Dr. Thomas Fleming Episode page: https://fleming.foundation/2016/10/the-best-revenge-episode-5-spaghetti-all-amatriciana/ The Best Revenge: https://fleming.foundation/category/podcasts/tbr/ Subscribe: https://fleming.foundation/membership-signup/ The Best Revenge℗ is a Production of the Fleming Foundation. Copyright 2016. All Rights are Reserved.

During the episode, Simon talks about his Italian roots, his deeply Australian upbringing, and how his discovery of traditional Italian food led him to embrace authenticity in his trattoria, even against the general expectations of his patrons. In our exchange, we touch on several hot topics including: the three fundamental pasta sauces of Rome (Gricia, Amatriciana and Carbonara) and how they should be properly executed; the overrated role of fresh pasta and the surprising presence of dried pasta in the diet the of Italians; the omnipresence of balsamic vinegar outside of Italy versus the appreciation of plain wine vinegar in Italy; the difference between serving pasta in large amounts of sauce and lightly coating it, in a balance of flavor and texture. (Music by www.purple-planet.com)

Versione con traduzioni Benvenuti su Podcast Italiano. Questo è un episodio di livello intermedio, in cui vi parlerò del terremoto (earthquake) avvenuto ad Agosto in Italia centrale, e in generale del problema delle catastrofi naturali in Italia. Su podcastitaliano.com troverete la trascrizione con la traduzione delle parole più difficili. Come forse saprete il 24 agosto 2016 c'è stato un forte terremoto nel centro Italia, nella cosiddetta "Valle del Tronto", al confine tra Lazio, Marche, Umbria e Abruzzo. Tre sono i comuni che hanno subito danni ingenti (serious damage): Accumoli, Amatrice (famosa per il famoso sugo all'Amatriciana, conosciuto in tutto il mondo) e Arquata del Tronto. Le scosse (shocks, quakes) sono state numerose, e l'attività sismica non è ancora conclusa del tutto. Infatti oggi, 16 ottobre, c'è stata un'ulteriore (an additional) scossa di magnitudo 4,1. Ma la scossa principale è avvenuta appunto il 24 agosto alle 3:36:32 con una magnitudo di circa 6 gradi della scala Richter. Le vittime sono state 298, i feriti 388. Gravi sono inoltre i danni al patrimonio culturale locale (local cultural heritage), come chiese ed edifici. I danni stimati (estimated damage) dal presidente del consiglio (prime minister) Matteo Renzi sono di 4 miliardi di euro. L'Italia, specialmente il centro e il sud, è notoriamente (famously, is known as) una zona ad alto rischio sismico (high risk of earthquakes)- ovvero la probabilità che avvengano terremoti è estremamente elevata. Tra i paesi europei infatti l'Italia è quello storicamente più colpito da sismi (synonim of earthquake), che in diverse occasioni sono stati distruttrici (destructive). Uno dei più famosi negli ultimi anni è stato quello che ha colpito e devastato l'Aquila, in Abruzzo, nel 2009, causando ben 309 morti. Nel 1980 il famoso terremoto dell'Irpinia causò quasi 300 morti, e se torniamo indietro di circa un secolo (if we go back one century), nel 1908, il terremoto di Messina fu la più grande catastrofe naturale di cui si ha memoria (in living memory) in Europa per numero di vittime (circa 100.000, forse di più) I terremoti dunque sono molte frequenti in Italia. Ma perché allora, si potrebbe obiettare (one might wonder, ask) ci troviamo ogni volta così impreparati? (we are unprepared / trovarsi impreparati). Perché terremoti di 6 gradi di magnitudo, che in Giappone non provocherebbero nemmeno una vittima (would not cause a single victim), in Italia ne causano centinaia? E' una questione difficile. Uno dei problemi principali che rendono i terremoti in Italia così pericolosi è la grande ricchezza di edifici storici, di antica costruzione (built a long time ago). L'Italia ha un patrimonio culturale e artistico gigantesco (è il paese che ha il numero maggiore di siti storici inseriti nella lista dell'Unesco), e comuni come quelli colpiti dal sisma dallo scorso agosto non hanno edifici moderni, costruiti secondo (built following) le moderne tecnologie antisismiche (antiseismic, earthquake-proof); è per questo che spesso subiscono danni ingenti quando capitano terremoti di questo tipo. Ristrutturare (renovating) un così grande numero di edifici antichi non a norma (noncompliant) comporterebbe un costo secondo alcuni non sostenibile per le casse dello stato (state coffers, state funds). Dall'altro lato però, i terremoti in Italia sono una realtà tristemente nota (infamous, sadly famous) e se non si trova una soluzione periodicamente ci toccherà assistere a tragedie di questo tipo  . Ma non sono solamente i terremoti a causare problemi al nostro paese: le alluvioni e inondazioni (floods) che si verificano puntualmente (reguarly) ogni anno con l'arrivo dell'inverno e della pioggia (soprattutto in regioni come Liguria, Toscana, Emilia-Romagna), sono una piaga dell'Italia. E' un dato di fatto (it's a fact) che la nostra penisola sia spesso colpita da catastrofi naturali, come è un dato di fatto che non si sia fatto abbastanza in passato al fine di prevenirne e li...

On today's episode of THE FOOD SEEN, Kristina Gill takes us on a tour of Cucina Romana , which can be followed through every bite of pasta (Carbonara, Cacio e Pepe, Alla Gricia, Amatriciana and more), in her book, "Tasting Rome." Though Kristina grew up in Nashville TN, surrounded by the splendors of her family's small gardens, her grandmother's seasonal produce deep freeze, and a panty of boxed goods like Rice-a-Roni, Pillsbury biscuits and Shake'N Bake, it wasn't until Kristina left for college, and spent time abroad in Italy, that she began buying cookbooks, and taking a deeper look into a well versed culinary history. Kristina left her job in Foreign Affairs and Policy to gain more free time to explore the foods of Italia, started a blog, learned photography, and launched "In The Kitchen With" on Design Sponge, where she collected interviews and recipes from people working in the design and lifestyle fields. These fascinations combined, a compendium seemed inevitable, and with co-author Katie Parla, Kristina compiled the best of what Roman cuisine had to offer, from Cazzimperio (crudities) to 'Nduja in Carrozza (the best grilled cheese you'll ever have). From Ebracia (Jewish) delicacies to Quinto Quarto (offal) dishes, and of course all the spring Vedure (greens) like Vignarola (artichoke, pea, fava and lettuce stew), and pizza (of course), Rome has to offer. So get ready to eat your way from antipasto to dolce, that will have you making travel plans to taste Rome today!

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In this episode I discuss a classic old-school Italian dish Amatriciana. Usually made with bucatini this simple dish can be enjoyed a variety of ways.

Bucatini alla Amatriciana. http://it.barilla.com/content/ricetta/bucatini-alla-amatriciana

Es ist Spargelzeit. Und deshalb wagten wir uns einmal an ein etwas anderes Spargelrezept. Gratinierter Spargel italienischer Art gibt es heute auf den DE-LITE Teller. Und als Leckerchen obendrauf gibt's noch super leckere Drinks mit Jägermeister!

Nach viel zu langer Abstinenz, gibt es heute wieder einmal ein uritalienisches Rezept. Macaroni Amatriciana von den zwei verrückten italofilen Hobbyköchen aus München.