Podcast appearances and mentions of ana ro

What's the purpose of restaurant reviews? The Food Chain looks at who is qualified to write a review, how helpful they are today and the impact they can have on a business. In this programme Ruth Alexander speaks to Giles Coren, restaurant critic for The Times newspaper in the UK, Opeyemi Famakin, online reviewer and influencer in Nigeria, and Ana Roš, chef and owner of the Hiša Franko restaurant in Slovenia which holds three Michelin stars. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presenter by Ruth Alexander. Produced by Beatrice Pickup and Bisi Adebayo. (Image: from left to right, Giles Coren, Opeyemi Famakin and Ana Roš. Credits: BBC, Opeyemi Famakin and Suzan Gabrijan)

V epizodi 141 je bila moja gostja Ana Roš, lastnica restavracij Hiša Franko, JAZ by Ana Roš in Pekarne Ana. Je med 10 najboljšimi kuharji na svetu. Hiša Franko ima trenutno tri Michelinove zvezdice. V epizodi se dotakneva naslednjih tematik: Mediji, izpostavljenost in služba Biti uspešen v Sloveniji je težko Perfekcionizem in razvoj v gastronomiji 3 stalni krožniki Hiše Franko Sem popolni samouk Anina najboljša jed Finančna trajnost visoke kulinarike Netflix serija Chef's Table Kuhinje sveta Center za pomoč odvisnikom Kaj mi pomenijo Michelinove zvezdice in Hiša Franko? V življenju želim poskusiti še kaj Talent ali trdo delo? Nasveti in kritike

Slovenia is a nation full of amazing women. Dr. Noah Charney should know—he married one. It's also a country that celebrates Women's Day on March 8, which makes for a great opportunity to look at some of the most remarkable Slovenian women in history.In his captivating podcast, Charney embarks on a mission to unveil some of the most influential Slovenian women. Beginning his exploration, Charney engages in a conversation with Svetlana Slapšak, a trailblazing anthropologist and writer renowned for her insightful contributions to anthropology and classical studies, who illuminates the profound impact of Slovenian women on society. Continuing his quest, Charney speaks with Valerija Božič, the Managing Director of Visit Idrija, who shares captivating anecdotes about a woman who once captured the heart of Napoleon Bonaparte, and Aleksander Sevšek, a local guide in Celje, who delves into the intriguing lives of historical figures such as Barbara of Celje and Alma Karlin. Drawing from previous podcasts, Charney integrates insights from Ilka Štuhec, a skiing sensation, and Ana Roš, the acclaimed chef behind Hiša Franko. Charney also explains some intriguing facts about other remarkable women from Slovenia, including Janja Garnbret, the greatest climber of all times, who is also the Ambassador of Slovenian Tourism.By shining a spotlight on these extraordinary women, Charney underscores the importance of recognizing and celebrating their contributions, both past and present. Their stories serve as a testament to the resilience, creativity and ingenuity that define Slovenian culture.To read more about inspiring Slovenian women, follow this link. If you are curious to find out what chef Ana Roš and sports climber Janja Garnbret have in common, this story will surely inspire you.A special thanks is owed to The Association of Slovenian Historical Towns for their invaluable assistance in sourcing relevant speakers for this episode. Feel Slovenia the Podcast is brought to you by the Slovenian Tourist Board and hosted by Dr Noah Charney.Sound Production: Urska Charney For more inspirational content, check out www.slovenia.info and our social media channels, including Instagram, Facebook, YouTube, Twitter, Pinterest, LinkedIn and Tripadvisor.

Andrea Petrini, or Andy as I know him was born in Italy but has lived for many years in Lyon, France. He is a writer, author and founder of Gelinaz!, an always evolving culinary performance concept that aims to push the boundaries of culinary art.I was first exposed to Gelinaz! in 2013, during one of the initial events in Lima, Peru. It was a 22-course, 8-hour dinner beside a Pre-Columbian pyramid with some of the world's best known chefs where all of them made some variation of octopus and potatoes. It was wild and debaucherous, to say the least. I wrote about the experience for the website Roads & Kingdoms, and the story quickly went viral. After that I had the opportunity on many occasions to get to know Andy. I was involved in various Gelinaz! performances during the Gelinaz! Shuffle, where I helped chefs like Ana Roš and Niko Romito behind the scenes when they had to cook meals at Boragó in Chile and Central in Peru, respectively. I was also a part of several other Gelinaz! events in New York and elsewhere in one form or another. I've had the opportunity to travel and dine with Andy on many occasions. A couple of years ago I was on a television show with the chef Victoria Blamey that Andy was hosting about Emilia Romagna for Discovery Plus in Italy, where I got to experience his driving skills and lived to tell about it.Andy is one of my all-time favorite people and I think he wildly misunderstood sometimes. What he stands for has always been, at least in my eyes, is pushing gastronomy to break free of its shackles. To take chefs out of their comfort zone and do something creative. To strive for art and love and soul. It doesn't always work out that way, as you will hear him explain, but I'm grateful there is someone out there like him that keeps pushing, because its needed more now than ever. For the past year he has been working to help restaurants collaborate with different musicians, to rethink the relationship between food and music. Different events will be occurring throughout the year, so follow Gelinaz! on Instagram to find out more.Read more at New Worlder.

Ime tedna je Ivana Djilas, gledališka režiserka, pisateljica in publicistka, ki je za knjigo A si lahko vsaj enkrat tiho prejela letošnjo nagrado Marjana Rožanca za najboljše esejistično delo. Vsak od 43 esejev v zbirki, ki so nastajali deset let in so bili objavljeni kot kolumne v reviji Mladina je zaključena celota, vsi skupaj pa so avtobiografska pripoved o življenju umetnice.Kandidata sta bila še: Ana Roš, kuharska mojstrica Hiše Franko, restavracije, ki je na podelitvi Michelinovih zvezdic prejela še tretjo in se zapisala v kulinarično zgodovino. Z najvišjim odlikovanjem Michelinovega vodnika in enega najvišjih priznanj v svetu kulinarike se na svetu lahko pohvali le 140 restavracij, ki inovativnost in predanost kulinaričnemu ustvarjanju postavljajo na višji nivo. Benjamin Savšek, kanuist, ki je na SP v Londonu na progi v dolini Lee zanesljivo ugnal vse tekmece in še drugič v svoji športni karieri postal svetovni prvak v slalomu na divjih vodah. Za aktualnega olimpijskega prvaka je to že peta posamična medalja na svetovnih prvenstvih, z zmago pa je Sloveniji priboril tudi kvoto za nastop na olimpijskih igrah prihodnje leto v Parizu.

V tokratni epizodi ELLE podkasta voditeljica Petra Windschnurer gosti Ano Roš Stojan, svetovno znano chefinjo, vrhunsko kuharsko mojstrico, ki je Hiši Franko priborila dve Michelinovi zvezdici in nagrajenko v kategoriji Elle ženska. Naj dodamo, da je na letošnji razglasitvi 50 najboljših restavracij na svetu, The Worlds 50 Best Awards 2023, med izjemno kulinarično elito Hiši Franko priborila tudi visoko 32. mesto. Celotnemu pogovoru lahko prisluhnete na platformi Metroplay. Najdete nas tudi na: SPLETNA STRAN INSTAGRAM FACEBOOK TWITTER Instagram voditeljice Petre Windschnurer. Instagram gostje Ane Roš Stojan.

Ana Roš is a Slovenian chef and restaurateur who gained international recognition for her work at the Hiša Franko restaurant in Kobarid, Slovenia. She was named World's Best Female Chef in 2017 by the World's 50 Best Restaurants, and Hiša Franko was ranked as one of the world's 50 best restaurants. Roš's cuisine is influenced by her Slovenian heritage and the local ingredients of the Soča Valley region where the restaurant is located. She became a household name the world over when she appeared on "Chef's Table" on Netflix. Over the past few years, she has held over 600 interviews, including the latest in the New York Times, in a series “Transforming Spaces” about women driving change in sometimes unexpected places. In this episode, Dr Noah Charney speaks to Ana about her work, as well as chatting with some of her colleagues to learn what makes her so special.For more inspiration, you are also invited to read a story about Ana Roš and Slovenian sports climber Janja Garnbret.Feel Slovenia the Podcast is brought to you by the Slovenian Tourist Board and hosted by Dr Noah Charney.Sound Production: Urska Charney For more inspirational content, check out www.slovenia.info and our social media channels, including Instagram, Facebook, YouTube, Twitter, Pinterest, LinkedIn and Tripadvisor.

Ana Roš is a world famous Slovenian chef who runs restaurant Hiša Franko in the small Slovenian town of Kobarid by the Italian border. Her cuisine is dedicated to the traditions and produce of the Soča Valley. She was one of the first chefs to be featured in the Netflix Chef's Table series and was named the World's Best Female Chef in 2017 by the World's 50 Best Restaurants. We will hear the full story of how Ana Roš switched her career plans from alpine skier and diplomat to self-taught chef and world famous gastronomic icon and Netflix celebrity chef.In this podcast Ana Roš recommends the following restaurants:Tresind studio, Dubai https://tresindstudio.com/Uliassi, Senigallia, Italy https://www.uliassi.com/homepage/Zia, Rome https://ziarestaurant.com/en/Noma, Copenhagen https://noma.dk/Lido 84, Gardone Riviera, Italy https://www.ristorantelido84.com/en/home-2/Grič, Slovenia https://gric.si/enPhoto credit: Adahlia Cole. Hosted on Acast. See acast.com/privacy for more information.

Za chefinjo Ano Roš je produktivno leto. Potem ko je v sodelovanju s slovenskim trgovcem odprla trgovinico sredi prestolnice, so se v petek odprla še vrata pekarne Ana. Kuharska mojstrica ne počiva, čaka jo še nekaj projektov. Predvsem pa se v novi pekarni lahko ustvarjalno izražajo mlada pekovska mojstra Natša Đurič in Anže Kranjec. Več v prispevku Tine Lamovšek.

Do you ever daydream about living abroad? Once the reality of paying the bills hits, most of us let that dream die. But that dream can happen — it's possible if you want it badly enough and you work for it. If you're committed to this dream, work towards it — and eventually, you'll find yourself in a new adventure!  In this episode of The Pollen Podcast, Diana joins two of her closest friends, Emily and Mike, in Italy and talks about their journey to living abroad in the Czech Republic. But it's not all fun and romance though! Emily and Mike share their struggles and some of the cultural barriers they've experienced living abroad. Remember: we won't get everything we dream of at first, but the more we work at it, the closer we'll get.   Listen to this episode to gain the insight and courage to live abroad!  Create your own creative entrepreneurship story of clarity, professional confidence, and profit. Join Diana's 90-day group course Camp Clarity and learn everything you wish you already knew, like how to land dream clients, harness the power of social media, and make the money you deserve. Learn more here. 

A huge moment for the TeachPitch Podcast as we get to speak to one of the very best Chefs in the world!   Ana Roš is a globally awarded and celebrated Chef who with her restaurant Hiša Franko has managed to attract thousands and thousands of people to come to see and taste the beautiful country of Slovenia. Aldo speaks to Ana about her enormous success, her never-ending love for cooking and her family.  Ana also teaches Aldo how an incredible tragic loss can shape you to never ever give up on yourself.   You can order Ana's book Sun and Rain here: https://www.amazon.co.uk/Ana-Ros-Rain-Food-Cook/dp/0714879304 Check out Ana's (2 Michelin Star) Restaurant here: https://www.hisafranko.com/en/ 

Ana Roš wollte eigentlich Diplomatin werden, doch dann brachte sie die Liebe dazu, ein Restaurant in Slowenien zu übernehmen. Mühsam brachte sie sich das Kochen selbst bei. Heute gilt sie als beste Köchin der Welt. Im stern-Podcast "Die Boss" spricht sie über ihre Karriere. Eine Produktion der Audio Alliance. Gastgeberin: Simone Menne. Redaktion: Sarah Stendel, Sarah Klößer. Mitarbeit: Alissa Großkopf. Produktion: Aleksandra ZebischUnsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

V atrij glavne ljubljanske pošte se je ta teden preselil prepoznavni obraz kobariške kulinarike. Chefinja Ana Roš s približno polovico svoje ekip z dvema Michelinovima zvezdicami nagrajene Hiše Franko –bo vse do sobote kuhala na razprodanem dogodku, t.i. pop up dogodku. Pop up restavracija – gre za začasen dogodek, ki se odvija v unikatnih prostorih – Ani Roš vedno predstavlja izziv, saj se – kot pravi - soočaš z drugačnim okoljem, si v nepredvidljivi situaciji, saj nisi v svoji kuhinji, kjer vsak njen kotiček poznaš do potankosti. Tovrstne dogodke občuti kot štartanje s točke 0. “Predvsem se pa tik pred zdajci – zdaj sva par minut pred dogodkom – sprašuješ Tina Lamovšek se je s kuharsko mojstrico pogovarjala nekaj minut pred začetkom ponedeljkovega dogodka. In čeprav je Hiša Franko drugačen tip gostinsko-restavracijske ponudbe, je novinarka začela pogovor z vprašanjem glede vladnih ukrepov, ki prepovedujejo prodajo jedače in pijače na prazničnih stojnicah. Gostinci so namreč ogorčeni, čeprav – kot smo poročali – so se v Ljubljani znašli drugače. Foto: www.slovenia.info (Dean Dubokovič)

Miselnost »delovati in kupovati lokalno« je covid kriza – pri nekaterih za kratek čas, pri drugih pa bo to del njihove življenjske filozofije – še dodatno okrepila. Pokazala pa je tudi, da ko en člen prehranske verige izpade, izgubijo tudi preostali. Da mora biti hrana pridelana in pripravljena z mislijo na prihodnost, je tudi rdeča nit letošnjega Evropskega simpozija hrane. Z dogodka na Ljubljanskem gradu v živo tudi naša razprava s chefinjo, gostincem in pridelovalcema hrane. Zakaj mora biti zdaj čas za spremembe? Čigava odgovornost in poslanstvo je to? Imamo dobre sistemske pogoje za trajnostni pristop? Na kakšen način je covid spodbudil inovativnost in kreativnost pri kmetih in kuharjih? Zakaj odnos med kuharjem in kmetom ni zgolj sodelovalen, temveč soodvisen? O vsem voditeljica Tina Lamovšek in gostje: - Chefinja Hiše Franko z dvema Michelinovima zvezdicama Ana Roš, - Generalni direktor podjetja Jezeršek gostinstvo Martin Jezeršek, - Irena Orešnik iz Sirarstva Orešnik blizu Horjula, - Mitja Zupan iz Ribogojnice Zupan blizu Bohinjske Bistrice.

Ana Roš is the chef of Hiša Franko in Kobarid, Slovenia, in the Soča Valley near the border with Italy. She is the author of the book Ana Roš: Sun and Rain.

Slovenija se je lani prvič vpisala v ta prestižni francoski vodnik po restavracije, letos nadaljujemo proslavljanje. Ana Roš iz Hiše Franko je ohranila dve Michelinovi zvezdici, po eno pa ima 6 restavracij. Najprej omenimo novega dobitnika: Gostišče Grič s chefom Lukom Koširjem. Michelinovo zvezdico pa je ohranilo tudi 5 lanskih dobitnikov: Hiša Denk z Gregorjem Vračkom, Gostilna pri ojzetu s Tomažem Kavčičem, Dam z Urošem Fakučom, Atelje z Jorgom Zupanom in Vila Podvin z Urošem Štefelinom.

Pretekli teden so v Amsterdamu podelili nagrade za najboljše kuharske mojstre na svetu. Ana Roš iz Hiše Franko na Kobariškem se je po izboru kulinaričnih poznavalcev uvrstila na sedmo mesto lestvice The Best Chef Awards 2021, Mašo Sálopek, ki v Hiši Franko skrbi za sladice, pa so razglasili za najboljšo slaščičarko na svetu. A Ana v javnosti mnogokrat vzbudi pozornost – na eni strani odobravanje in spoštovanje, na drugi kritike in nerazumljiva obsojanja – ne le s hrano, temveč tudi drugimi zapisi in izjavami, kot je bila zadnja, da bo v svojo ekipo sprejela afganistanskega natakarja. Trenutni meni iz 23 hodov so poimenovali Reinkarnacija, stane 225 evrov, še 100 evrov je treba dodati za spremljavo slovenskih lokalnih vin. Za celotno doživetje si je treba vzeti kakšnih pet ur, pomembno vlogo imajo tudi sladice, ki jih ustvarja Hrvatica Maša Salopek, ki še vedno ni dojela, da so jo razglasili za najboljšo slaščičarko na svetu.

Slovenija se je pred pandemijo na tujih turističnih trgih promovirala kot skriti biser in odkritje za tuje goste. Nato pa je prišlo leto 2020, ustavitev potovanj in sezono so vsaj deloma rešili domači gostje, ki pa kljub bonom v žepih niso mogli odbiti udarca, ki ga je turizmu zadala pandemija. V stiskah so se znašli številni turistični ponudniki. Kljub 450 milijonom evrov, kolikor je država doslej prek različnih poti namenila za reševanje turizma, je bilo konec leta 2020 brez službe skoraj 14 tisoč nekdaj zaposlenih v gostinstvu in turizmu, sem pa niso všteti študenti in prekarni delavci. Kdo bo reševal domači turizem? Smo se med epidemijo odvadili hoditi na lepše? Ali se bo zgodil padec cen najdražjih sob in glampingov? To je le nekaj vprašanj, na katera odgovarjajo Drago Bulc, Maja Pak, Blaž Cvar, Ana Roš, Uroš Štefelin, Goran Kavs, Tanja Pintarič in Matija Blažič.

Two award winning chefs talk to Kim Chakanetsa about how they've adapted to restrictions because of the Covid-19 pandemic. They discuss the pressures it's put on their business and the continuing importance of food and their restaurant staff in their lives. Ana Roš won two Michelin stars after transforming her family restaurant Hisa Franko into a globally renowned dining destination in Slovenia. As a young woman she was a member of the Yugoslavia alpine ski youth team and learned to cook when she and her husband took on his family's restaurant. Ana first worked as a waitress before finding her signature style in the kitchen after the chef left. Amninder Sandhu is known for setting up the first gas-free restaurant kitchen in India, making a name for herself with unconventional, slow-cooked dishes rooted in traditional techniques. The former head chef at Arth restaurant in Mumbai, she was planning to open a new restaurant when the pandemic hit and instead has set up a home delivery service. Produced by Jane Thurlow IMAGE DETAILS L: Ana Roš (credit Pablo Cuadra/Getty Images) R: Amninder Sandhu (courtesy Amninder Sandhu)

We meet Ana Roš, one of the world’s most successful female chefs, go truffle hunting in Australia and learn how to prepare whole fish, including eyes, guts and bones.

We go behind the scenes with Bren Smith, who lived the dangerous life of a fisherman on the Bering Sea. He talks about his transformation from chasing big fish on the high seas to growing sustainable sea greens. Plus, Ana Roš shares Slovenian cuisine from the Soča Valley; Martha Barnette and Grant Barrett decode the meaning of edible flower names; and we whip up silky Maple-Whiskey Pudding Cakes. See acast.com/privacy for privacy and opt-out information.

Ana Roš, prva dama slovenske gastronomije, vzbudi pozornost s svojo pojavo, samozavestjo in prepričanjem, kaj hoče. Da je filozofija kuharskega mojstra tista, ki lahko ponese restavracijo na gastronomski zemljevid, in ne sestavine, je dokazala s svojim delom v Hiši Franko, ki je letos kot edina slovenska restavracija dobila dve Michelinovi zvezdici. Zadala si je tudi izziv napisati knjigo: najprej v angleščini pri založbi Phaidon z naslovom Sun and rain, pred kratkim pa je pri Beletrini izšel tudi slovenski prevod Sonce in dež. Pri obeh je pri pisanju sodelovala tudi novinarka našega multimedijskega centra Kaja Sajovic. Oddajo Sobotno branje je pripravila Tina Lamovšek.

"La via selvatica"Roberta Cerettohttps://www.ceretto.com/it12 Settembre 2020 – 12 Settembre 2021La via selvatica è un progetto curato da Matteo Caccia, nato dall'osservazione della natura, risvegliata e capace di riprendersi i suoi spazi, nei mesi di chiusura dell'uomo nei suoi confini domestici. Una riflessione spontanea in un contesto, quale quello delle vigne Ceretto, così dipendente da un ambiente sano e forte, negli anni preservato e custodito grazie a pratiche agricole consapevoli e sempre più sostenibili.Dal 12 settembre Matteo Caccia indagherà la parte più naturale e verace custodita nell'anima selvatica del mondo. 12 dialoghi che faranno emergere le esperienze profonde di quanti ogni giorno si misurano con la loro parte primordiale: un funambolo, un paesaggista, una lupologa, un allenatore sportivo, un musicista, ma anche una chef, un meteorologo, una scrittrice, uno storico, un navigatore, un semiologo e un esploratore, in un percorso lungo un anno, riveleranno l'essenza più autentica dell'uomo, necessaria per essere nuovamente capaci di ascoltare la natura e vivere in equilibrio con essa.Scenario di questi dialoghi i luoghi intatti e autentici all'interno dei territori Ceretto – dalle vigne, al ristorante Piazza Duomo, alla Cappella del Barolo, alla Casa d'artista, passando per le cantine della Tenuta Monsordo Bernardina e Bricco Rocche – sintesi di cura e valorizzazione del territorio. I primi interventi saranno trasmessi e resi fruibili al pubblico online (dal 12 settembre, ogni 12 del mese su www.ceretto.com), e a partire dal 2021 il pubblico potrà finalmente partecipare attivamente agli incontri.La conclusione del progetto avverrà a settembre 2021 con un'esperienza selvatica a 4 mani con gli chef Ana Roš ed Enrico Crippa.12 settembre: Andrea Loreni, Funambolo da grandi altezze
 Tenere a bada la paura
 Camminare su un cavo a diversi metri da terra per stare vicino alla parte più sincera di noi, quella meno conosciuta, meno addomesticata.12 ottobre: Paolo Pejrone, Paesaggista
 La natura si riprende gli spazi Portare a casa la natura e lasciare alla natura la nostra casa. Perché non possiamo fare a meno di costruire giardini e addobbare terrazzi, per tenerci vicino il mondo vegetale.12 novembre: Mauro Berruto, Allenatore sportivo
 Allenare la mente
 Se è vero che usiamo solo una piccola parte del potenziale della nostra mente è vero anche che il segreto è imparare a metterla al nostro servizio e non disperdere quelle energie che il nostro corpo potrebbe sfruttare.12 dicembre: Ana Roš, Chef Prime materie prime La coltivazione, la raccolta, l'allevamento e la trasformazione. Come la maestria di una grande chef addomestica le materie prime sulla tavola.12 gennaio: Emilio Previtali, Esploratore
 Il lato nascosto e selvaggio di ognuno
 Dal Nanga Parbat alle colline dietro casa. Esplorare ha a che fare con il liberare l'istinto della sco- perta.12 febbraio: Ambrogio Beccaria, Navigatore
 Burrasche e calme
 In mezzo all'acqua e al vento. Navigare i mari del mondo rimanendo vicini alla parte più selvaggia di sé.12 marzo: Luca Mercalli, Meteorologo
 La furia e la dolcezza del clima
 Siamo abituati a vivere in un unico costante microclima: riscaldato in inverno. Rinfrescato in estate. Ma il clima sta cambiando e ci obbligherà ad essere più onesti con noi e con lui.12aprile: Mia Canestrini, Lupologa
 Il ritorno dei lupi
 I lupi sono tornati, o forse non se ne sono mai andati. Ce ne siamo accorti quando noi uomini ab- biamo iniziato a disinteressarcene lasciando liberi e intatti gli spazi che i lupi si sono ripresi.12 maggio: Nadia Terranova, Scrittrice
 La scrittura selvaggia, da Pavese a...
 Scrivere è un gesto solitario e selvaggio che deve infrangere le regole del civico pudore per liberare la sua energia. Scrivere è non essere domestici.12 giugno: Franco Cardini, Storico
 Il territorio e la sua storia
 La storia ci insegna qualcosa? La storia delle religioni ci racconta chi siamo? Addomesticare il pas- sato per comprendere un presente che spesso ci sfugge.12 luglio: Tommy Kuti, Musicista La musica non addomesticata
 Il Rap, la musica delle periferie, la voce di chi non aveva voce. Come le parole cesellate e incasto- nate in rime e versi liberano forze nuove in chi le ascolta.12 settembre: Stefano Bartezzaghi, Semiologo
 "Salvatico è chi si salva" (Leonardo da Vinci).
 La lingua cresce in noi spontanea, coi suoi frutti, i fiori, i rovi, i veleni. Cultura, o coltura, è provarsi a ordinare la selva senza sradicarla e senza rinunciare all'energia che la origina.crediti: foto Tenuta Monsordo Bernardina di M. Vanoli IL POSTO DELLE PAROLEascoltare fa pensarehttps://ilpostodelleparole.it/

V Sloveniji je zasijalo kar šest Michelinovih zvezdic. Med dobitniki tega prestižnega priznanja kakovosti so tri Primorske restavracije. Hiša Franko, ki jo vodi Ana Roš, Restavracija pri Lojzetu na dvorcu Zemono pod taktirko Tomaža Kavčiča in restavracija DAM v Kromberku Uroša Fakuča. Slednji je tudi naš današnji gost v oddaji Primorski kraji in ljudje. K pogovoru ga je povabila Ingrid Kašca Bucik.

Coronavirus has crippled the restaurant industry, leaving thousands of chefs fighting to save their businesses, but some have been using the crisis, and their own influence, to help and inspire others. Massimo Bottura, one of the world’s most celebrated chefs, hasn’t been able to serve guests in his three-Michelin-star restaurant, Osteria Francescana, since early March. He tells Graihagh Jackson why, instead, he has been inviting the world into his home kitchen via Instagram every night during Italy’s long lockdown. Deepanker Khosla, one of Thailand’s top young chefs, refused to close his kitchen when Bangkok’s eateries were forced to shut. He’s now using it to cook thousands of meals for the migrant workers who’ve been left jobless and hungry by the pandemic. And Ana Roš, chef at one of the world’s top 50 restaurants - Hiša Franko - has been creating new products to support her local farmers and suppliers, and is trying to use the crisis to reform Slovenia’s entire food industry. If you'd like to get in touch with us please email thefoodchain@bbc.co.uk (Picture: Massimo Bottura, Ana Roš, and Deepanker Khosla handing out food to a woman in Bangkok. Credit: Sylvain Gaboury/Patrick McMullan, Pablo Cuadra, Getty Images, Deepanker Khosla, BBC)

Markus Hippi recaps the best interviews and reports from 2019, with top chefs such as Kobus van der Merwe, Ana Roš and Jason Atherton.

Teddy Talks with...Ana Roš, Hisa Franko. We join Ana and your host Mario C. Bauer in discussion about how passion (and some doubt) fuels her creativity and career. Ana also opens up about battling expectations from ambitious parents and unburdening her own children from her work. Learn more about her life and her new book in this honest and delightful interview. To enjoy the interview in HD, visit www.teddytalkswith.com and click the YouTube Channel. Teddy Talks is brought to you by Curtice Brothers, Organic Ketchup cooked in Tuscany.

Esta cantante y comunicadora social nos presenta su propuesta musical de pop ranchero. Habla sobre su historia familiar y personal y cómo eso ha influido en la composición e interpretación de las canciones. También cuenta sobre lo que se viene en su carrera musical y cómo se siente en cada una de las presentaciones en vivo.Conduce Leidy Pimienta