Podcasts about aperitivo

Bem-vindos a uma Vida Plena!Sim, somos uma IGREJA QUE SE IMPORTA!Nos importamos com DEUS e por isso estamos constantemente buscando um relacionamento íntimo com Ele. Também nos importamos com o PRÓXIMO, com nossos irmãos com quem partilhamos a fé e temos comunhão semanalmente emnossos Grupos de Crescimento espalhados por toda a cidade. E nos importamos com o MUNDO, pois cremos que fomos chamados para levar o amor de Jesus por onde formos, através dos nossos dons e habilidades desenvolvidos em nossos ministérios. "Porque nele vivemos, nos movemos, e existimos." Atos 17:28

Secondo aperitivo d'autore del Salotto ad Animaphix! Parliamo insieme ai registi della Competizione Nazionale e Internazionale del loro ragionamento dietro il loro lavoro, svelandoci anche qualche piccola curiosità sui loro film!

Primo aperitivo d'autore del Salotto ad Animaphix! Prima chiacchieriamo con due membri dellla Giuria Internazionale, il polacco Zbigniew Czapla e il giapponese Shunsaku Hayashi, e dei loro modi (opposti? simili?) di lavorare con la pittura animata; dopo parliamo con il regista e la produttrice/montatrice di Una cosa vicina, Loris G. Nese e Chiara Marotta, per riflettere sulla natura ibrida (fra fiction, horror, documentario e animazione) del loro film.

VR39 - Vapid Response Wednesday returns with a tasteful pairing of stories about alleged anti-Italian discrimination that go together like chianti and red sauce. Today's specials include: Aperitivo: a tasteless morsel from the least deserving recipient in the history of the Mark Twain Prize for American Humor Primo: a chef's kiss Washington Examiner oped on how NYC mayor Zohran Mamdani “erased” Little Italy Secondo: a spicy molto grosso meatball of a Boston lawsuit over alleged anti-Italian-American discrimination gives a federal court indigestion Dolce: our patrons! Listen ad-free and support the show at patreon.com/law “Mayor Mamdani, Why Did You Erase Little Italy?” Anthony Colombo Jr., Mike Crispi, Gerard Marrone, Washington Examiner (7/10/26)  Second Amended Complaint in North End Chamber of Commerce et al v. City of Boston, filed 3/7/24 Order on Defendant's Motion to Dismiss in North End Chamber of Commerce et al v. City of Boston(12/20/24) North End Chamber of Commerce et al v. City of Boston, No. 25-1063 (1st Cir., 7/30/26) Check out the OA Linktree for all the places to go and things to do!

Cet été, les invités d'Allora deviennent vos meilleurs guides de voyage ! À travers une série de vocaux inédits, ils vous emmènent dans leur Italie de cœur et partagent leurs adresses préférées, leurs balades incontournables et les lieux qui les inspirent. Pour cette premier voyage sonore, cap sur la Versilia avec Alice Cheron Marchi, plus connue sous le nom d'Ali di Firenze. Installée à Florence depuis quinze ans, autrice, créatrice de la plateforme Ali di Firenze et coach, elle célèbre au quotidien l'art de vivre italien et accompagne les femmes en quête de clarté et de confiance. Dans ce vocal d'été, elle vous dévoile quelques-unes de ses adresses favorites pour découvrir une Versilia authentique, loin des sentiers battus :· Pietrasanta, véritable mecque mondiale de la sculpture, au pied des carrières de marbre de Carrare.· Déjeuner ou dîner à l'Hôtel Paradis Pietrasanta, dans le jardin de sculptures du restaurant.· Aperitivo sur la Piazza del Duomo, cœur vivant de Pietrasanta.· La galerie de Susanna Orlando, figure incontournable de l'art contemporain à Pietrasanta.· Le nouveau Museo Mitoraj, consacré au sculpteur polonais Igor Mitoraj (ouvert en juin 2026).· Les piscines naturelles de Malbacco, pour une baignade dans une eau cristalline.· Le village de Seravezza et la galerie de Nicola Bertellotti, installée dans une ancienne scierie restaurée.· Forte dei Marmi, l'une des stations balnéaires les plus élégantes de Toscane, faire une halte au Bagno Marco avec les recommandations gourmandes d'Alice : Pasta alle arselle (petites palourdes typiques de Toscane), Crostoni con stracciatella e gamberi.· Se plonger dans le livre « Forte dei Marmi » publié aux Éditions Assouline, et prêter une attention particulière à son introduction... Conçu, réalisé et présenté par Claire PlantinetMontage Générique : François PraudMixage épisode : Mattéo FévrierMusique : Happy Clapping Cinematic Score / PaBlikMM / Envato ElementsPortrait cover © Alex DaniCréation visuelle : Thomas JouffritRetrouvez l'univers et les bonnes adresses d'Alice Cheron sur son site internet et sur Instagram @alidifirenze !Retrouvez allora sur Instagram @allora.lepodcast ! Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

⚡️Like the Mix? Click the [Repost] ↻ button so more people can hear it!

Learn how to order an aperitivo in Italy, from the drinks and snacks you'll get to the phrases you need. Learn about our Online Italian School and get a free mini lesson every week: https://joyoflanguages.online/italian-school Subscribe to our new YouTube channel: https://www.youtube.com/@joyoflanguages.italian?sub_confirmation=1 Get the bonus materials for this episode: https://italian.joyoflanguages.com/podcast/aperitivo-in-Italy Today's Italian words: Siete pronti? = Are you (plural) ready? Avete deciso = Have you (plural) decided? Cosa vi porto? = What can I get you? Per me uno spritz = For me a spritz Vi porto anche degli stuzzichini? = Can I also get you (plural) some snacks?

Stefan Maiwald: Autor & Podcaster und seit mehr als 20 Jahren mit Italien fest verbunden. Er lebt also dort, wo andere Urlaub machen: in Italien und mit ihm darf ich im Podcast-Gespräch einmal durch Italien, sein Leben und überhaupt … mäandern … Er schreibt u.a. Bücher über das Dolce Vita. Dabei nimmt er seine Leser dahin mit, wo der Espresso "Nero" heißt und der Cappuccino "Capo". Apropos, das Wasser zum Espresso trinken die Kenner übrigens zuerst, um den Gaumen für den Kaffee bereit zu machen. Und geschäftlich wird das Treffen in Italien auf einen Espresso einem langen und gemeinsamen Essen vorgezogen. Stefan trinkt den Kaffee am Morgen und den Aperitivo am Abend gerne bei Pino. … Dazu fällt mir auch sein Buch „Meine Bar in Italien – Warum uns der Süden glücklich macht„ ein – lesen Sie es, Sie werden es lieben! Und Stefan berichtet regelmäßig in "Feinschmecker", "Merian" und "Golf Magazin" von der Insel Grado über Triest bis nach Venedig. Und er liebt die Obere Adria … darüber berichtet er auch in seinem Podcast "Radio Adria". Außerdem wurde sein Blog "postausitalien.com" als bester Travel-Blog ausgezeichnet. Stefan schreibt auch historische Romane, humorvolle Sachbücher und kulinarische Reiseführer und in seinem aktuellen Buch "Espresso unter Sternen" zieht es ihn nach Triest, um tief in die italienische Seele zu blicken. Hier testet er, wie wir das eigene Leben ein wenig besser und glücklicher gestalten können … ich und meine Familie, wir lieben dieses Buch! Und am 1 Juni 2026 war die ARD bei ihm zu Gast … Ein „Sieben-Mann-Team“ (wobei Mann-Team nicht ganz stimmt

Diventa un supporter di questo podcast: https://www.spreaker.com/podcast/mimmo-moramarco-ilmimmo--4112035/support.

⚡️Like the Mix? Click the [Repost] ↻ button so more people can hear it!

Un pequeño aperitivo del próximo episodio de La Vida Biloba. Si aún no lo has hecho: Suscríbete y comparte con tus amigos y amigas. Ayúdeme a llevar LA VIDA BILOBA a más personas. Dra Nuria Lorite Ayán www.biloba.es www.lavidabiloba.com

Wer gern italienisch kocht, kommt an dem Genuss-Portal "Splendido" kaum vorbei. Carolin Courts war dort zu Besuch, wo das Online-Magazin und die Bücher entstehen. Im Studio erzählt sie Uwe Schulz davon. Und etwas zu probieren bekommt er auch. Von Carolin; Schulz Courts.

Accomodatevi, stiamo per iniziare. Trascrizione interattiva e Vocab Helper Support Easy Italian and get interactive transcripts, live vocabulary and bonus content: easyitalian.fm/membership Note dell'episodio https://www.youtube.com/watch?v=Er843Ktu84I&t=3s - Aperitivo in Slow Italian Oggi si parla di italiano e di italiani e di un paio di paesini italiani, molto molto particolari! Partiamo dagli italiani che vanno (ancora) all'estero! Ebbene si Matteo e Katie anche quest anno vanno nel Regno Unito. E anche questa volta in macchina! Un messaggio da Matteo del futuro: Siamo arrivati! E finelmante ci godiamo un po' di fresco. Ma ne parleremo nella prossima puntata. A quanto pare c'e' un po' di Scozia in Italia. Ma dove? Iniziamo a Gurro: https://it.wikipedia.org/wiki/Gurro e continuiamo poi a Barga: https://it.wikipedia.org/wiki/Barga E a quanto pare c'e' anche un po' di rivalita' tra questi due paesi per chi e' piu' scozzese! E poi siamo rimasti al verde. Ma in che senso? Per saperlo dovete ascoltere l'epidosdio! Trascrizione Raffaele: [0:09] Portami con te... Raffaele: [0:23] Rieccoci Matteo. Matteo: [0:26] Buongiorno e bentrovato. Raffaele: [0:28] Buongiorno e bentornato a te. Come vanno i preparativi? Matteo: [0:34] Potrebbero andare meglio! E partiamo di nuovo. ... Support Easy Italian and get interactive transcripts, live vocabulary and bonus content: easyitalian.fm/membership

En el Manzanas Informadas de hoy, os traemos las siguientes noticias:Gurman de nuevo, filtra como será el nuevo iOS 27Factor forma del iPhone plegable confirmado por la industria de accesorios, de nuevo.Datos interesantes sobre fidelidad en suscripciónes de AppsBetas públicas ya disponibles de 26.6Este podcast es parte del compromiso 7 de 7 de Manzanas Enfrentadas. Lo tenemos!!

Ainhoa Aguirregoitia reflexiona junto a Àngels Barceló en Al Dente sobre el uso de la aceituna en la cocina: cruda o cocinada, verde, negra, acompañada de otros ingredientes o machacada, como la tapenade.

Un pequeño avance del contenido sobre consultas en La Vida Biloba. Envía tus preguntas desde www.lavidabiloba.com o directamente a lavidabiloba@gmail.com se responden con discreción, profesionalidad y lo antes posible. :) Únete a la familia bilobera y recibe la newsletter: en nuestra web Dra. Nuria Lorite Ayán www.biloba.es www.lavidabiloba.com

Un bocadito interesante del próximo episodio en La Vida Biloba. Te esperamos.a ti y a tus amigos ‍♀️ Equipo Biloba www.lavidabiloba.com

En su sección Comer por España, Carlos Alsina, David de Jorge y Begoña Gómez de la Fuente han viajado radiofónicamente hasta Valderrobres, uno de los pueblos más emblemáticos de la comarca del Matarraña, conocida como la "Toscana aragonesa". El programa ha contado con la participación de Enrique Segurana, vecino jubilado del municipio, que ha relatado cómo es la vida en el pueblo, sus fiestas y algunas leyendas populares como la del pozo de la mano peluda, además de reivindicar dulces tradicionales como los crepells. También ha intervenido Dabí Latas, profesor del aula-restaurante Chapeau del IES Matarraña, que ha explicado cómo trabajan la alta cocina con productos de kilómetro cero y cómo algunos alumnos del centro han acabado trabajando en restaurantes de prestigio internacional.

En su sección Comer por España, Carlos Alsina, David de Jorge y Begoña Gómez de la Fuente han viajado radiofónicamente hasta Valderrobres, uno de los pueblos más emblemáticos de la comarca del Matarraña, conocida como la "Toscana aragonesa". El programa ha contado con la participación de Enrique Segurana, vecino jubilado del municipio, que ha relatado cómo es la vida en el pueblo, sus fiestas y algunas leyendas populares como la del pozo de la mano peluda, además de reivindicar dulces tradicionales como los crepells. También ha intervenido Dabí Latas, profesor del aula-restaurante Chapeau del IES Matarraña, que ha explicado cómo trabajan la alta cocina con productos de kilómetro cero y cómo algunos alumnos del centro han acabado trabajando en restaurantes de prestigio internacional.Conviértete en un supporter de este podcast: https://www.spreaker.com/podcast/mas-noticias--4412383/support.ESCUCHAR RADIO 

“I really feel I was called here, and I really feel this land itself is calling for human touch.”  – Jessie, Slow Life Family Farm Embracing hunger, desire, and a calling for connection, we're delighted to share the first episode of Fat of The Land with you.Fat of The Land is a series that asks us what we mean when we look for connection between people and the land. Following a desire for real relation, for deliciousness, and for slowness, each episode traces what happens when we follow this desire. This opening episode, Aperitivo, grounds us in Sicily with Carlo and Jessie at Slow Life Family Farm. Together with Ayana, they dive deep into the history of Noto, Sicily, and how it has sustained human life across centuries. What does it mean to be independent as growers and gardeners while also recognizing our interconnectedness with both the land and each other across time? Let this episode pique your appetite for more to come. This episode is brought to you by generous sponsorships from Ritū and Terra Elaÿa.BiographiesAt Slow Life Family Farm, we carry on the legacy of a 2nd generation family of guides, deeply embedded in the history and nature of Sicily. Founded by Carlo, a renowned historical and nature guide, and Jessie, an expert in natural plant uses, our farm is a living testament to a life intertwined with the land. Our mission is to cultivate not just organic produce but to foster a community around the authentic Sicilian way of life, integrating age-old traditions with sustainable living.Carlo: Born in Siracusa, Carlo is an esteemed English-speaking guide in Eastern Sicily, known for his work with BBC nature documentaries and Netflix's Chef's Table series.Jessie: With a passion for the traditional uses of plants, Jessie brings a wealth of knowledge about local crafts, foods, and medicines to our farm's daily life. Thank you to our partners and sponsors for this series: RitūFat of The Land is a series about what it means to be in relationship with land, food, and the people who tend both across generations. Ritū was made with the same kind of care; six ancient plants, ground and blended into a morning cup that honors the land it comes from, delivered in a compostable bag that returns to the earth.Ritu built a custom landing page for us and would like to offer For The Wild listeners 25% their first month with a discount code FORTHEWILD25. To order yourself some Ritu, head to: drinkritu.com/forthewild Terra  ElaÿaThanks also to Terra  Elaÿa for the support of this series. Terra Elaÿa is a sanctuary where ancient ways meet the needs of our time. We emerge at this time of crossroads, standing as a space for the transformation, renewal, and re-enchantment of the human spirit. Located in the heart of southern Italy, we provide a place to come into a deeper relationship with life: to slow down, listen, and restore embodied wisdom.Head to terraelaya.com to learn more upcoming Terra Elaÿa experiences or to host an event.  Support the show

Aperitivo Politico ospiti: Barbara Panetta e Elena Valenzise

Escucha este “minimérrimo” (que diría Forges) episodio y prepárate como te cuento… Saludos biloberos Dra Nuria Lorite Ayán www.biloba.es www.lavidabiloba.com

Nightlife seems to be getting earlier in Philly, and that's given rise to a new trend – aperitivo hour. Think small plates, small bites, and low-ABV cocktails. Host Trenae Nuri talks with  City Cast Philly food contributor Alisha Miranda about how Philadelphians are maximizing aperitivo hour this spring – and where you should be going to have the ultimate aperitivo experience.   Our newsletter has Philly news & events in your inbox every weekday morning. Call or text us: 215-259-8170 Instagram: @citycastphilly Support our show and get great perks as a City Cast Philly Neighbor: membership.citycast.fm Advertise on the podcast or in the newsletter: citycast.fm/advertise Learn more about the sponsors of this episode: Heiler Painting Free Library of Philadelphia

This week I sat down with my long-time friend Melanie Masarin, the French-born founder of Ghia, the non-alcoholic aperitif that quietly changed the way we think about drinking. Melanie is someone I've turned to for advice over the years, and getting to finally sit down and go deep with her on how she built one of the most aesthetically singular brands of our time was something I've wanted to do for a long time.Melanie grew up around the ritual of the aperitivo, summers near the Mediterranean where a drink before dinner was never really about alcohol. It was about slowing down, gathering, being present. When she stopped drinking, she couldn't find anything worth holding in her hand. So she made it herself.We talked about what it actually takes to build something from scratch, the 55 formulations before she landed on the one, the $900k she raised from her own network before anyone else believed in it, and how she turned sobriety into something genuinely aspirational rather than a compromise. Ghia was never a mocktail brand. It was always a worldview.This is a conversation about taste, restraint, obsession, and what happens when you build something that didn't exist yet.Produced by Dear MediaSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

El próximo episodio trata de una situación cuyo nombre proviene del término latino para “lobo”. ¿Por qué será? Os espero… Recuerda danos un link si te gusta el programa, comparte y ayúdanos. Dra Nuria Lorite Ayán de Biloba www.lavidabiloba.com www.biloba.es

Un cortito avance del episodio sobre emociones que solemos considerar negativas. Ya veremos... mejor dicho... escucharemos Te espero Dra. Nuria Lorite Ayán www.lavidabiloba.com www.biloba.es

08 07-04-26 LHDW Gastronomía 1: ¿Cuanto os gastáis en comer al año?, comprar, restaurantes.La Gilda de moda en aperitivo, ¿Que podemos meter en una gilda?

08 07-04-26 LHDW Gastronomía 1: ¿Cuanto os gastáis en comer al año?, comprar, restaurantes.La Gilda de moda en aperitivo, ¿Que podemos meter en una gilda?

¡Hola! Para abrir boca nada mejor que un aperitivo Bilobero. Aquí vamos con un tráiler sobre la Tiamina o Vitamiba B1. Nos escuchamos en el episodio completo. Trae a tus amigos a amigas. Dra Nuria Lorites Ayán www.biloba.es www.lavidabiloba.com

Vamos abriendo las ganas de saber y cuidarnos de estos virus tan "peñazos". Los herpes... están ahí... vamos a conocelos. En el próximo episodio completo... Entramos de lleno Te espero Dra. Nuria Lorite Ayán Directora La Vida Biloba www.biloba.es www.lavidabiloba.com

"In Milan, one feels at once the charm of a great city and the sweetness of Italian life" - Stendhal (Marie-Henri Beyle)Welcome to Episode #134:Today I share some fabulous things to do if you are on a budget or just a savy traveler and why Milano should not be ignored. It is one of the most charming and underrated cities in Italy and very beautiful too. So I want to share my favourite things to do for free and what to eat. There is so much to do and see, from the fabulous historic trams to wandering the Navigli Canals to hanging out on the high street in the fashion district, the 'quadrilateral della moda' in Milan just to appreciate the aesthetics on offer and the wonderful architecture. Milan is sophisticated and beautiful, yes, but it is not a gate keeper. It is a city of family's and students and has a great vibe. Is more casual than you think and I felt right at home there. The food is excellent and the aperitivo scene is all happening. Milan is vibrant, kind of cool and lots of fun and you should definitely make time to explore this great northern city of Italy.Enjoy, Michelle xShownotes A Writer in Italy InstagramSubstack - At My TableMichelle's BooksMusical Scores by Richard JohnstonA Writer in Italy is about travel and life. A place to share the beautiful travel journeys and the discoveries along the way. Italy has many attractions - art, design, architecture, history and the wonderful food culture. Michelle shares her love of books on Italy and the places and regions that have inspired her along the way.Michelle started 'A Writer in Italy Podcast' to share personal stories and the love of books on Italy that would lead to beautiful conversations with people and like minded souls who share a deep love affair with Italian Culture and the country as a place of beauty and spiritual renewal.Michelle Johnston lives in Australia with her family.© 2026  A Writer In Italy - travel, books, art and lifeMusic Composed by Richard Johnston © 2026Support the show

Hola, aquí un trailer del próximo episodio que nos va a venir muy bien. Gracias por compartir y por apoyar el programa. Dra. Nuria Lorite Ayán www.biloba.es www.lavidabiloba.com

S3, Ep : 30. Spain's Aperitivo Ritual: Sip, Savor, Socialize.Hola amigos, Jorge and Fran here from Spanish Loops… and this week we're talking about something that is not just food, not just a drink, but a lifestyle. El aperitivo in Spain.Because in Spain, we don't just eat. We prepare to eat.The aperitivo usually happens between 12:30 and 2:30 PM, right before lunch. It's that golden moment when the sun is high, the streets are alive, and friends gather around a high table at the bar. It's not rushed. It's not formal. It's social glue.In Madrid, you might see vermouth on tap. Yes, vermouth straight from the barrel,  served with ice and a slice of orange. In Andalusia, especially in Seville or Cádiz, a chilled fino or manzanilla sherry takes the spotlight. Head north to the Basque Country and you'll find txakoli, slightly sparkling and poured from a height, paired with gildas, those iconic skewers of olives, anchovies, and peppers.Summer? Expect cold beer, tinto de verano, olives, anchovies, boquerones, ensaladilla rusa, or a simple bag of crispy patatas fritas. Winter? Maybe a small glass of red wine, a slice of tortilla española, or a warm tapa to keep the chill away.But here's the key: the aperitivo is not about getting full. It's about awakening the appetite. It's about conversation before commitment.You stand, you chat, you laugh. Sometimes you move from one bar to another. It's spontaneous. It's democratic. It's beautifully Spanish.And depending on the region, what starts as “just one” can easily stretch into lunch itself.So in this episode, we explore the origins of el aperitivo, the regional variations, the unspoken rules, and why understanding this ritual means understanding Spain.Because if you truly want to feel Spanish culture… start before lunch.

S3, Ep : 30. Spain's Aperitivo Ritual: Sip, Savor, Socialize.Hola amigos, Jorge and Fran here from Spanish Loops… and this week we're talking about something that is not just food, not just a drink, but a lifestyle. El aperitivo in Spain.Because in Spain, we don't just eat. We prepare to eat.The aperitivo usually happens between 12:30 and 2:30 PM, right before lunch. It's that golden moment when the sun is high, the streets are alive, and friends gather around a high table at the bar. It's not rushed. It's not formal. It's social glue.In Madrid, you might see vermouth on tap. Yes, vermouth straight from the barrel,  served with ice and a slice of orange. In Andalusia, especially in Seville or Cádiz, a chilled fino or manzanilla sherry takes the spotlight. Head north to the Basque Country and you'll find txakoli, slightly sparkling and poured from a height, paired with gildas, those iconic skewers of olives, anchovies, and peppers.Summer? Expect cold beer, tinto de verano, olives, anchovies, boquerones, ensaladilla rusa, or a simple bag of crispy patatas fritas. Winter? Maybe a small glass of red wine, a slice of tortilla española, or a warm tapa to keep the chill away.But here's the key: the aperitivo is not about getting full. It's about awakening the appetite. It's about conversation before commitment.You stand, you chat, you laugh. Sometimes you move from one bar to another. It's spontaneous. It's democratic. It's beautifully Spanish.And depending on the region, what starts as “just one” can easily stretch into lunch itself.So in this episode, we explore the origins of el aperitivo, the regional variations, the unspoken rules, and why understanding this ritual means understanding Spain.Because if you truly want to feel Spanish culture… start before lunch.

10 aperitivi italiani (con ricette) | Spendieren Sie einen Cafè (1€)? Donate a coffee (1€)? https://ko-fi.com/italiano Livello #A2Lista dei dieci aperitivi italiani più amati(Vokabelverzeichnis in den Shownotes / Vocabulary part of the shownotes)Buongiorno cari amici e amanti dell'italiano e benvenuti all'episodio numero 217 di Tulip.Oggi parliamo di aperitivi. Sapete che il rito dell'aperitivo è nato proprio in Italia e abbiamo già parlato della parola aperitivo e della parola apericena nell'episodio numero 54 che vi spiega anche cosa si beve e cosa simangia quando ci si incontra per un aperitivo.Oggi però voglio farvi una lista dei 10 dieci aperitivi italiani più conosciuti e amati. Cominciamo con il numero uno:Negroni.È un aperitivo alcolico, molto forte ideato da un conte fiorentino, il conte Camillo Negroni che negli anni Ventiaveva l'abitudine di andare nel bar Caffè Casoni per bere un aperitivo, il suo Americano. Non era però piùsoddisfatto della sua bevanda a base di vermut rosso (che è un vino aromatizzato nato a Torino nel diciottesimosecolo), bitter Campari e soda e così chiese al suo barista di mettere del gin al posto della soda. Da quel momentol'aperitivo si chiamò come il conte, Negroni appunto.Come fare questo aperitivo?Prendete: 3 cl di gin, 3 cl di Campari e 3 cl di vermut rosso. Prendete un bicchiere ...- The full transcript of this Episode (and excercises for many of the grammar episodes) is available via "Luisa's learn Italian Premium", Premium is no subscription and does not incur any recurring fees. You can just shop for the materials you need or want and shop per piece. Prices start at 0.20 Cent (i. e. Eurocent). - das komplette Transcript / die Show-Notes zu allen Episoden (und Übungen zu vielen der Grammatik Episoden) sind über Luisa's Podcast Premium verfügbar. Den Shop mit allen Materialien zum Podcast finden Sie unterhttps://premium.il-tedesco.itLuisa's Podcast Premium ist kein Abo - sie erhalten das jeweilige Transscript/die Shownotes sowie zu den Grammatik Episoden Übungen die Sie "pro Stück" bezahlen (ab 20ct). https://premium.il-tedesco.itMehr info unter www.il-tedesco.it bzw. https://www.il-tedesco.it/premiumMore information on www.il-tedesco.it or via my shop https://www.il-tedesco.it/premium

In questo articolo parliamo di una delle tradizioni più amate dagli italiani: l'aperitivo! Se stai imparando l'italiano, sicuramente avrai sentito questa parola mille volte. Ma sai davvero cosa significa e perché gli italiani sono così ossessionati da questo momento della giornata? L'APERITIVO: da dove nasce e perché si fa? Che cos'è l'Aperitivo? L'aperitivo è molto più di una semplice bevanda: è un rituale sociale che unisce cibo, drink e compagnia. Tradizionalmente si consuma tra le 18:00 e le 20:00, prima della cena, ed è il momento perfetto per rilassarsi dopo una giornata di lavoro e socializzare con amici o colleghi. Ma attenzione! Non confondere l'aperitivo con l'apericena - una versione moderna e più sostanziosa che può addirittura sostituire la cena! TermineDefinizioneOrarioAperitivoBevanda + stuzzichini leggeri18:00 - 20:00ApericenaAperitivo abbondante che sostituisce la cena19:00 - 21:00 Le Origini: una Storia che Viene da Lontano La storia dell'aperitivo inizia nell'antica Roma, dove si beveva il "mulsum" - una miscela di vino e miele - per stimolare l'appetito prima dei banchetti. Ma il vero padre dell'aperitivo moderno è Antonio Benedetto Carpano, un distillatore torinese che nel 1786 inventò il primo vermouth commerciale nella sua bottega in Piazza Castello a Torino. Curiosità: Si dice che il re Vittorio Amedeo III fosse così innamorato del vermouth di Carpano che mandava i suoi lacchè a comprarlo personalmente! Perché si Chiama "Aperitivo"? La parola "aperitivo" deriva dal latino "aperire", che significa "aprire". Ma cosa si apre esattamente? Lo stomaco e l'appetito! L'idea è che queste bevande, generalmente amare o leggermente alcoliche, stimolino i succhi gastrici e "aprano" l'appetito per il pasto successivo. Gli antichi romani sapevano già quello che la scienza moderna ha confermato: certe sostanze amare effettivamente stimolano la digestione!

L'aperitivo non è solo una bevanda, è un piccolo rituale di felicità quotidiana. Prendi un bicchiere, un grissino e vieni in Italia con me!Parliamo di: Aperitivo: cos'è e quando si faGli ingredienti principali: la bevanda, lo stuzzichino, e il giusto stato d'animo!Le origini storiche: dall'antica grecia a Torino con Antonio Carpano e il VermouthIl “botta e risposta” tra Torino e Milano: Ramazzotti, Martini, CampariLa nascita dello Spritz: i soldati austro-ungarici e la patria dell'AperolParole italiane utili e "pigre": aperitivo, stuzzichino, apericena (e perché non mi piace!)L'aperitivo e lo stile di vita italiano: come prendersi una una pausa piena di cose buoneLINK UTILI:☕️ IL CAFFÈ è in OFFERTA: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠CLICCA QUI PER ISCRIVERTI!⁠Il mio audio libro: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠STORIE DI VITALIA⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Newsletter: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LINK QUI.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠I corsi di Italiano con Amore ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠SONO QUI⁠⁠⁠⁠⁠.

En el programa de hoy hemos celebrado, como toca, el Día Mundial del Aperitivo y otros días propuestos por los oyentes. Además, nos ha visitado "mami picantona" para decirnos qué es lo que más se hace después de tener coyunda con la pareja. Y no, ya no es "el cigarrito de después". Hemos alucinado descubriendo que los jóvenes (al menos los concursantes de OT) no saben leer un reloj analógico y Toni Peret nos ha puesto a bailar para recibir el fin de semana. See omnystudio.com/listener for privacy information.

Se debate la crítica de Donald Trump a Jimmy Kimmel y Seth Rogen, a quienes tacha de "perdedores" de "fake news ABC". Se especula que la cancelación del programa de Kimmel se relaciona con un sketch sobre Trump. La televisión pública estadounidense, PBS, tiene poca financiación y su objetividad es criticada por Trump. Se analiza la situación geopolítica global, con un "reloj del juicio final" a un minuto de la medianoche. Surge una controversia por el contrato de Kawhi Leonard en la NBA, con la posibilidad de anulación y sanciones a los Clippers por un presunto fraude. La NBA planea expandirse a Europa en 2027 o 2028, con Londres y Manchester como posibles sedes. Jerry, cofundador de Ben & Jerry's, ha dimitido por desacuerdos sobre operaciones en territorios palestinos ocupados. En COPE, Carlos Moreno "El Pulpo" celebra el Día Mundial del Aperitivo con Marti, una experta que elogia la gastronomía española, especialmente los pinchos y encurtidos, destacando la capacidad del aperitivo ...

Israel debate el reparto del territorio en Gaza tras su destrucción. Un ministro israelí califica Gaza de "mina de oro" inmobiliaria. La UE propone sanciones comerciales de 227 millones de euros a Israel para presionar a Netanyahu, aunque no todos los países las apoyan. La UE es el principal socio comercial de Israel. El presidente de la Conferencia Episcopal, Luis Argüello, y el presidente de la Generalitat de Catalunya, Salvador Illa, se reúnen para dialogar. Argüello critica la polarización como estrategia y crisis de valores, mientras Illa defiende la importancia de escuchar al otro. La Fiscalía denuncia graves desajustes en el control de pulseras telemáticas, que causan absoluciones de maltratadores. El Ministerio de Igualdad minimiza el problema, pero voces internas alertan de meses de caos. También se aborda el consumo de medicamentos y el "Día Internacional del Aperitivo", además del fenómeno de las "Silent Parties" con auriculares.

El tercer día de la ofensiva terrestre en Gaza ve a Israel destruyendo 25 edificios, mientras el ejército indica que se necesitan meses para el control total. El ministro de Finanzas israelí discute con EE. UU. la división del territorio. La UE considera sanciones contra dos ministros israelíes, afrontando la posible reticencia de algunos estados, mientras Israel amenaza con represalias. Albania integra la IA en su Consejo de Ministros para combatir la corrupción en licitaciones públicas, a pesar de las advertencias de expertos sobre los riesgos. En España, el SEPE sigue enfrentando retrasos en las citas previas, agravados por la reducción y el envejecimiento de su plantilla. La Iglesia Católica canoniza a los jóvenes santos Pier Giorgio Frassati y Carlo Acutis, destacando su ejemplo de fe moderna. El tiempo en España sigue siendo caluroso, con temperaturas superiores a los 35°C. En COPE, un concurso por el Día Internacional del Aperitivo anima a los oyentes. Se explora la gastronomía ...

Na altura perfeita para gaspacho, a nutricionista Mariana Chaves abre a porta ao criativo — e saciante — mundo das sopas frias. Que benefícios representa esta escolha para a nossa saúde?See omnystudio.com/listener for privacy information.

We're serving up another delicious helping of our Sexy Italian Summer miniseries, and today's guest is Angie Rito, the culinary force behind two of New York City's hottest Italian-American restaurants, Don Angie and San Sabino. Angie and her husband Scott have reimagined beloved red sauce classics with bold, modern twists—think their famous pinwheel lasagna and bright chrysanthemum salad. She's also the co-author of “Italian American: Red Sauce Classics and New Essentials,” a joyful ode to the food she loves. Angie joins host Kerry Diamond to share what she's eating and drinking this summer, her must-have fridge staples for living (and eating) like an Italian, and the story behind San Sabino's cameo in Sarah Jessica Parker's “And Just Like That.”Thank you to Nonino and Square for their support. Learn more at square.com/bigTickets for Jubilee L.A.Join the Summer Tastemaker Tour waitlistSubscribe to Cherry Bombe's print magazineMore on Angie: Instagram, Don Angie, San Sabino, "Italian American" cookbook, the Rolled Lasagna recipeMore on Kerry: InstagramPast episodes and transcripts

In today's episode, Elisa prepares us for ordering a wide variety of foods with mini-glossaries for Italian specialties we might find in different eateries. We also learn helpful Italian vocabulary to communicate any food allergies, sensitivities and preferences when ordering a meal.But to get the most out of Italian for Travelers, head to our website and subscribe to our premium online course. You'll get:A phone-friendly & clickable PDF of all our mini-glossaries ← the perfect travel buddy for Italian learners!Full episodes (we only stream a portion of our conversations!)Dialogue transcriptsListen-and-repeat audio glossaries (no banter, just vocabulary to practice your pronunciation)Practice lessons … and so much more! www.PostcardsFromItalyPodcast.com Live La Dolce Vita glamor... without all the grammar :-)

In today's episode, Elisa explains how eating in Italy is less about the food and more about the art, traditions and social aspects of the Italian culture. We learn about the categories of meals and snacks, as well as how to order food and coffee like an Italian. But to get the most out of Italian for Travelers, head to our website and subscribe to our premium online course. You'll get:A phone-friendly & clickable PDF of all our mini-glossaries ← the perfect travel buddy for Italian learners!Full episodes (we only stream a portion of our conversations!)Dialogue transcriptsListen-and-repeat audio glossaries (no banter, just vocabulary to practice your pronunciation)Practice lessons … and so much more! www.PostcardsFromItalyPodcast.com Live La Dolce Vita glamor... without all the grammar :-)

Episode 117: This week, we're joined by Maria, the founder of Apertivo Society — Boston's ode to aperitivo. We dive into how a love for hosting turned into a full-blown brand and brick-and-mortar experience, how she navigated the transition from side hustle to full-time founder, and her favorite ways to bring a little European flair into your everyday. From cocktail tips to career pivots, this one's a toast to doing both !!

En Italia toman Campari, en España piden jamón, y en RD… ¿una cerveza en el colmado? En este episodio exploramos la cultura del aperitivo, esa costumbre de tomarse algo antes de cenar, y hablamos de cómo hacer este ritual parte de nuestros días a pesar de lo rápido que vivimos hoy en día.

È l'aperitivo italiano per eccellenza! E, a proposito, che cosa significa "per eccellenza"?Scopri questo e altre curiosità sullo spritz, ad esempio: sai che lo spritz è nato quasi per caso? E che il suo nome viene dal tedesco?Questa puntata è anche l'occasione per imparare qualche espressione in lingua italiana, esercitarti nell'ascolto e nella comprensione…. Cosa aspetti?

Sergio Mendoza's family has been farming agave in the highlands of Jalisco for five generations. Five. And now he's partnered with Jim Ruane to bring the world Cierto tequila. The two sit down with Greg to talk about Highland vs. Valley tequila, what it's like to work with your uncle, the controversy over additives that won't go away, and how exactly Sergio learned to balance three glasses in his fingertips at once.Plus, Thanksgiving is coming up. I know right? Greg has some words of wisdom for anyone who isn't feeling it this year.Follow Cierto on Instagram at @ciertotequilaLove The Speakeasy but wish there was more? Check out Bottled in Bond, our new Patreon podcast exclusively for you, our best regulars! Join now for sponsor-free listening, video podcasts, access to pre-sales and drink recipes from all our guests. Higher proof and aged to perfection, check it out now at patreon.com/BottledinBondFill out HRN's listener survey at heritageradionetwork.org/survey and be entered to win a $250 gift card at Goldbelly!Check out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.And back by popular demand, Shaker & Spoon is bringing you another thrilling journey through the world of bitters! They come in small dashes, yet open up enormous and wide-ranging flavor possibilities! Check it out using our exclusive link just for Speakeasy listeners at https://www.kickstarter.com/projects/shakerandspoon/the-better-with-bitters-experience-the-journey-continues?ref=e0dh75 And now, without further ado, Greg's Thanksgiving cocktail recipe: Apple Bottom Gene 1.5oz Laird's Bonded Apple Brandy .25oz Peychaud's Aperitivo .75oz Lemon Juice .5oz Orange Juice .75oz Cinnamon Syrup *Shake or pre-batch for larger gatherings. Top with ice and sparkling water for a collins or hot water for a toddy. Either way, lemon wheel garnish. Photo Courtesy of Sergio Mendoza. Don't forget to click SUBSCRIBE and RATE the show if you can. 

Michelle is back from Italy while Lauren stayed behind and on today's Cozy Conversation, they are sharing their Italian getaway with listeners. From cultural aspects they loved to traveling with a toddler, the sisters have a full -n travel report. Hot Topics: Aperitivo, recycling in Italy, and the Campari spritz. If you love Cozy Conversations with The Sister Project and would like to show your support for the content created, please visit Anchor.com (link in show notes) for more information. Thank you! Thanks to our sponsors; Elik Homes and Remodeling and Curaleaf Dispensaries --- Support this podcast: https://podcasters.spotify.com/pod/show/cozy-conversations/support