Podcasts about authentic italian

Brighid and Zia share their passion for food and atmosphere during Foodie Friday on It Takes Two with Amy & JJ. Authentic Italian dishes in a cozy spot nestled at the north end of Broadway in downtown Fargo. If you aren't hungry after hearing this…just listen again!See omnystudio.com/listener for privacy information.

Andrea Guastella, a Pastry Chef at L'Arte della Pasticceria in Ramsey, New Jersey, discovered his passion for food preparation in his hometown of Ragusa, Sicily. Despite initially pursuing political science, his love for Sicilian and Italian desserts led him to focus entirely on pastry arts. Over nearly a decade, he refined his skills at respected local establishments in Sicily, learning traditional methods from master chefs. In 2018, he moved to the United States and co-owned L'Arte della Pasticceria in 2020. The bakery has gained acclaim for its authentic Italian excellence, receiving recognition from "Eccellenze Italiane."Here is how to contact L'Arte della Pasticceria:WebsiteInstagramFacebook

Welcome to Botched: A D&D Podcast!  Season 8, where 5th Edition D&D meets SCP! This episode takes place in two different time periods. At first, a group of real estate bankers in Italy are sent to investigate a vacant house and determine its value. Upon arriving, the house seems to be in a great location, but needs serious repairs. They also discover a large hidden room in the basement that does not appear on the blueprint. Upon opening the sealed door there is a strange theater mask that compels those nearby to put it on. However, doing so leads to horrifying results. In the present day, another site is tired of this mask and passes it off to Site 69 to continue testing. What is this mask? What are its anomalous properties? How does it communicate with people? How good are the players' Italian accents? Tune in and find out! We now have a PO Box! Wanna send us something? PO BOX 3178 Gettysburg, PA 17325 All of our previous seasons can be found on our new channel! Botched Archives! A special shout out and thank you to all of our supporters over on Patreon. You help us continue to churn out “quality” episodes. With your continued support we can take our show on the road!  Check out our store over at Botched Podcast where you can find tshirts, stickers, pint glasses and more! Give us a 5 star review over on Itunes. Doing so will help the show grow, but we will also read out whatever you write at the end of one of our episodes! Feel free to email us any questions, comments or suggestions at BotchedPodcast@gmail.com Follow us on Twitter, Instagram, subscribe on Youtube, like us on Facebook. You can watch the show live on Twitch! Check out each of the hosts' Twitch streams! Dennis, Phil, Tristan Hosts: Dennis, Phil, Tristan, Steve Editor: Dennis Producer: Phil and Dennis Executive Producers: James Thatcher, Chronic Ejac, Jim Beverly, Seth Skinner, Bmel, Disgruntled Furniture, Zucharee, Toaster Bath, Chris Wisdom, ShinigamiSPQR,  and Scabby Goose Publisher: Phil and Dennis Art by Emily Swan Music by Gozer --- Send in a voice message: https://podcasters.spotify.com/pod/show/botchedpodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/botchedpodcast/support

Today we talk about how to identify an authentic Italian restaurant outside of Italy. We also discuss some "red flags" to look out for, which would indicate an Italian sounding restaurant.

Meet Keith and Donna, the owner of the Italian Cafe - Chef Carmine --- Support this podcast: https://podcasters.spotify.com/pod/show/bitokbitokuniversity/support

Katie is back this week to talk travel tips, life in Italy, feelings about Italy taking in many visitors, a quiz on cheese, and her Florence and Me podcast*Now is the time to book your dream vacation experience with Katie, @truly_italy!*"This we can promise: Authentic Italian experiences with locals, Artisan meet and greets, Food & wine excursions, cooking classes with a Florentine chef and much more. You'll appreciate our focus on relaxation with hosting one activity a day. This is your moment! Why wait another day to experience Authentic Tuscany and Slow travel?" - Katie Portanova, trulyitaly.toursAll the links: https://linktr.ee/theclopeneffectSupport us here to keep us recording: https://the-clopen-effect.captivate.fm/supportBuy merch here because it's cool: https://www.zazzle.com/store/the_clopen_effectNameTag Productions, LLC DBA The Clopen Effect - A funny retail podcast thanks you for all your support

" ""Parmigiano Reggiano"" is a nutty, salty cheese with a 900-year history. Under European rules, only cheese made in a certain region in Italy, and only cheese made under strict rules, can call itself ""Parmigiano Reggiano."" But the cheese is easy to counterfeit. Now, Italian makers of Parmigiano Reggiano are fighting back, by implanting an edible tracking chip in the wheels of their products. -- At Plain English, we make English lessons for the modern world. -- Today's full English lesson, including a free transcript, can be found at: https://plainenglish.com/610 -- Learning English should be fun! That's why our lessons are about current events and trending topics you care about: business, travel, technology, health, science, politics, the environment, and so much more. Our free English lessons always include English expressions and phrasal verbs, too. -- Learn even more English at PlainEnglish.com, where we have fast and slow audio, translations, videos, online English courses, and a supportive community of English learners like you. Sign up free at PlainEnglish.com/Join -- Aprende inglés gratis en línea con nuestro curso de inglés. Se habla a una velocidad lenta para que todos entiendan. ¡Aprende ingles con nosotros ahora! | Aprenda Inglês online grátis com o Plain English, a uma velocidade menor, para que todos possam entender. Contact: E-mail jeff@plainenglish.com | WhatsApp +1 312 967 8757 | Facebook PlainEnglishPod | Instagram PlainEnglishPod | Twitter @PlainEnglishPod "

Experience the heart and soul of authentic Italian cuisine at the Sweet Dreams Café at the historic Blue Moon Hotel (646-787-5503), 100 Orchard Street, NY 10002. Go to https://www.sweetdreamsbakerynyc.com/ for more details. Blue Moon Hotel Ltd City: New York Address: 100 Orchard Street Website http://www.bluemoon-nyc.com/ Phone +16467875503 Email info@bluemoon-nyc.com

JOIN THE FLOCK-BROWN DUCK COFFEE! Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled indulgence with each luxurious cup of Brown Duck Coffee. Elevate your morning ritual and savor the pure essence of perfection. What's Cookin: Made a batch of beef stroganoff using canned egg noodles in one pot, and with ground beef instead of something like flank steak Fig tart-simple pastry dough with black mission figs and a glaze of apricot preserves   FOOD INDUSTRY AND HARVEST NEWS: Smithfield to shutter 22 hog farms siting increased costs to operate and declining consumer demand Tryons shutters 4 chicken processing plants for the same reasons Food Startup bankruptcies are surging especially in plant-based companies TODAY'S MAIN TOPIC: Authentic Italian pasta dishes are cooked in a pan sauce, not covered with sauce. Real Italian plates of pasta are made in the pan to finish cooking, a technique that truly captures the essence of traditional Italian cuisine. After boiling the pasta until it is al dente, it is transferred to a flavorful pan sauce where the magic happens. The pasta eagerly absorbs the vibrant flavors of the sauce, allowing the dish to become an exquisite symphony of taste and texture. This method ensures that every strand is delicately coated with the sauce, resulting in a harmonious marriage of ingredients. The pasta's final moments in the pan infuse it with incredible depth, richness, and complexity, creating a dish that is simply irresistible. Italian pasta dishes are renowned for their emphasis on seasonal and regional ingredients. This culinary philosophy celebrates the abundance of fresh and locally sourced produce, ensuring that each pasta dish reflects the distinctive flavors and characteristics of a particular season and region. In the spring, delicate pasta dishes are often adorned with vibrant peas, asparagus, and tender artichokes, capturing the essence of renewal and freshness. In the summer, luscious tomatoes, fragrant basil, and vibrant zucchini take center stage, adding a burst of color and flavor. Autumn pasta dishes showcase earthy mushrooms, hearty squashes, and warming spices, perfectly capturing the cozy and comforting spirit of the season. Winter brings robust flavors to the table, with pasta dishes featuring indulgent cheeses, rich ragù sauces, and robust root vegetables, providing comfort and warmth during the colder months. By incorporating seasonal and regional ingredients, Italian pasta dishes pay homage to the bountiful nature of the land and the diverse culinary traditions of each region, resulting in a truly authentic and delightful dining experience. Homesteading Tsunami: Cover Cropping For All-Green Cover-Free Resources Homesteading-What the Modern Homesteader Needs To know Homesteaders Of America Conference in October-Front Royal VA 10/13 &10/14 Speakers include; Eustis Conway, Sean & Beth Douroughty of The Independent Farmstead, John Lovell Warrior Poets Society PRODUCT and/or Content RECOMMENDATIONS: Komo Mills/Pleasant Hill Grain Closing Thoughts: Make a real Italian pasta dish using the pan to finish the noodles in a tasty condiment, you'll be glad you did. Resources For This Episode: Modern Day Homesteaders Prefer To Live Off The Land Food bankruptcies surging as companies struggle with shift in consumer habits, access to cash Smithfield To Close Many Hog Farms Cooking Local Food In Ukraine Links To Check Out: Harvest Eating Youtube Support Harvest Eating Enroll in Food Storage Feast Save $50 dollars on enrollment-COUPON CODE: save50 Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

Buying Authentic Italian Food

Dam Internet, You Scary! hosts Patrick Cloud and Tahir Moore break down the disturbing but interesting stories on the internet! S/O to our Sponsors Hello Fresh hellofresh.com/diys65 promo code DIYS65 Blue Chew bluechew.com/diys Join our Patreon now!!  https://www.patreon.com/DamInternetYouScary

Authentic Italian Cuisine by Stew BittmanNo, it's not about recipes...it's about being authentic!

Paki & Chris invite Chef/Owner of MILANO Restaurant & Bar @milano_restaurant_bar LAURA MIGLIORINI @lalla.migliorini & Manager/Partner LAURA TRENT @laura_trent_ to join the CIRCLE for Episode 108. 

Introducing episode 127In episode 127, Chris shares his initial thoughts on Norwegian Spirit, meanwhile Baz answers a listeners river cruise question and delves into the latest cruise news from Carnival, Celebrity, P&O (UK) and Swan Hellenic.Image Credit: Chris onboard Norwegian Spirit, Fiji.Support the showListen, Like, Subscribe & Review on your favourite podcast directory.Share the podcast with someone you think will enjoy the showBuy Me A Coffee – This podcast is only possible thanks to our supporters, simply buying a coffee keeps us on air. It is just like shouting your mate a coffee, and we consider our listeners close mates. https://bit.ly/2T2FYGXSustainable Fashion – choose a TBCP design or design your own… all using organic cotton, green energy and zero plastic https://bit.ly/32G7RdhListener QuestionPrav asks. Chris & or Baz, Considering a trip to Europe in 2023 to see the Christmas Markets by river or coach tour. We are a couple in our early 40's assuming you suggest River Cruise, what river/itinerary/cruise line would you recommend.Cruise NewsImage Credit: Carnival Venezia. Carnival Cruise Line. Carnival unveils new details about Carnival Venezia Carnival Cruise Line unveiled today new details about what guests can expect when they board the next ship to join the fleet, Carnival VeneziaShip Will Sail Year-Round from New York and Feature Unique Italian Cuisine, Special Staterooms, Exclusive ExperiencesThe ship brings many beautiful and unique spaces into the Carnival fleet. When guests first board Carnival Venezia, they will be immediately surrounded by Italian architectural design inside the atrium, which is modelled after Venice's main public square, the Piazza San Marco. The ship also features an elegant theatre, Teatro Rosso, which will provide a beautiful backdrop for popular Carnival entertainment and new programming, along with many other stylish and immersive spaces. Carnival Venezia's outdoor spaces feature Italian touches as well and some first-in-fleet features, with a Lido deck modeled after the Italian Riviera that boasts a retractable roof, so the pool can still be enjoyed when the ship departs and returns to New York in colder months.Carnival has also been planning many new spaces and will be making updates across the ship, such as adding mini-bars and standard American power outlets to the staterooms, so guests feel at home on board. On the top deck, Carnival Venezia will have a serenity area, an adults-only retreat, featuring lounging furniture, sun beds and two whirlpools. The Serenity area will also include a new bar featuring spritzes.Carnival is also introducing a new concept, Terrazza staterooms, which are similar to the Havana staterooms on other Carnival ships. Located on decks 5-9 aft, Terrazza staterooms include interior, balconies (many with aft-facing views) and the special Terrazza Cabanas, which feature private patios complete with plush loungers, a hammock and direct lanai access to Terrazza Carnevale. The special Terrazza staterooms offer exclusive access to Terrazza Carnevale, an outdoor terraced deck featuring two whirlpools, a bar and tranquil lounging space to take in breathtaking views. Guests staying in the 77 Terrazza staterooms have exclusive perks including:Exclusive access to Carnevale Lounge in the morning with complimentary continental breakfast;Terrazza-branded robes and towelsSpecially-curated brunch on select sea days with a complimentary Spritz or MimosaAn exclusive sail-away event in Terrazza Carnevale with live musicEat, Drink and Enjoy the Flavors of ItalyGuests will find signature Carnival restaurants and bars on board Carnival Venezia, including the steakhouse Fahrenheit 555, Bonsai Sushi & Teppanyaki and the Chef's Table, along with Lido Marketplace, Seafood Shack and Pizzeria del Capitano, Piano Bar 88 and Heroes Tribute Lounge. In addition, many Carnival mainstays will offer special Italian menu items on board – for example, gelato will join the popular coffee and snack options at Java Blue Café. Guests will also find delightful beverage and food offerings throughout the ship at several new or updated restaurant and bar concepts, including:Dining VenuesGuy's Burger Joint – Italian flavors and ingredients add new flavours to Guy Fieri's famous burgers. Along with classic American burgers and fries, new menu items will feature an Italian twist, such as a pepperoni pizza burger and the Big Mozz – a burger smothered in melted mozzarella cheese.La Strada Grill – Taste the best grilled Italian street food and sandwiches.Tomodoro – Mexitalian fusion creations feature ingredients such as Italian meatballs and Sicilian chicken alongside traditional Mexican tacos and burritos, for breakfast and lunch.Canal Grande and Marco Polo Restaurants – Both restaurants feature delicious three-course meals in spaces surrounded by elegant Italian sculptures and architectural designs, including a real-life Venetian gondola in one of them. Special Italian dishes will be featured, including favorites from Carnival's signature Cucina del Capitano Italian restaurant.New Specialty Italian Restaurant – In addition to the Italian dishes offered in the main dining rooms, an all-new dining concept is being created and more details will be shared soon.Bars and LoungesAmari – Similar to what Carnival guests know and love at Alchemy bars across the fleet, expertly crafted cocktails feature a variety of Italian liqueurs and bitters and are skillfully prepared by professional mixologists for an elevated and interactive experience. This is an elevated and interactive cocktail experience with drinks such as negroni, americano, Amalfi martini and sbagliato. Select Alchemy cocktails will also be served.Frizzante – A variety of bubbly drinks, from prosecco to spritzes and bellinis are served along with Italian beer. Authentic Italian coffees and biscotti will be served here throughout the day.Carnevale Bar & Lounge – Tasty cocktails are served in a lounge inspired by the elegance of Venetian masquerades during Carnevale and features beautiful scenes of Carnivale di Venezia on LED screens, complete with live music, fine Italian wines and classic cocktails in a relaxing atmosphere with a cool vibe.Gondola Lounge – Inspired by the famous Venetian canals, this space features a large stage with a dance floor as well as comfortable seating to enjoy live entertainment. This lounge opens to the outside on either side for a breezy stroll around the lanai.Rococó – Refreshing frozen drinks, from colorful layered creations with unique Italian flavors such as limoncello and bellini to classic frozen cocktails, including margaritas, daiquiris and piña coladas, are served out of a fun and cheeky bar described as “Baroque Goes Pop.”Experience Italian-Inspired Entertainment and Activities Along with ‘Fun Ship' FavoritesGuests can also expect the high-energy entertainment they know and love fleetwide on board Carnival Venezia. The ship will be the first in the fleet to feature the exciting new show “Color My World,” following its debut on Carnival Celebration last month. It's an Indie rock and pop love story that combines different mediums of art to create a visually stunning experience. Some of the other entertainment and activity offerings include:Parties and GatheringsCaptain's Venetian Toast – Carnival Venezia's captain greets guests in true Venetian style, while live music fills the atrium and the cast members don Venetian costumes. Guests are encouraged to wear Venetian masks as well.Italian Street Party – Little Italy meets Lido for a street party featuring rotating entertainment at the mainstage including live music and Italian-themed performances while competitions such as spaghetti and gelato eating contests keep everyone entertained.Playlist ProductionsBroadway Beats – Show connecting the audience to the ship's homeport with a larger-than-life journey through New York City.Vintage Pop – Modern musical with a '20s spin tying in with New York's prohibition era.Epic Rock – Concert featuring rock staples from artists like Journey, Aerosmith and Bon Jovi.Youth and Family ActivitiesCamp Ocean and Club O2 – Children, teens and families can experience different regions of Italy through arts & crafts, games, and themed activities, including gondola racing, Futbol challenges, Italian hopscotch and more.Sports, Games and Attractions – In addition to popular options in SportsSquare, such as basketball and pickleball, families can also choose activities with an Italian twist, including bocce ball and foosball. Guests will also find other familiar top-deck favorites including a ropes course, mini golf, jogging track, outdoor fitness equipment and a water park featuring three waterslides – one open and two enclosed – with a splash park for younger kids.Carnival Venezia will operate a wide range of sailing options from New York's Manhattan Terminal, with 10 different cruise durations and 22 unique itineraries featuring visits to 25 ports across 14 countries beginning June 15, 2023,In 2024, Carnival Cruise Line will welcome a second ‘Carnival Fun Italian Style' ship, when Carnival Firenze™ joins the fleet, scheduled to sail year-round from Long Beach, Calif. Both ships were originally built for Carnival Corp. sister-brand Costa Cruises and debuted in 2019 and 2020 respectively.Carnival Jubilee Delayed Carnival Cruise Line today notified guests booked on the first six cruises of Carnival Jubilee that because of shipyard delays, delivery of the ship has been postponed and the first cruise will now be the Dec. 23, 2023 embarkation from Galveston, Tex.Carnival Jubilee is under construction at Meyer Werft in Papenburg, Germany. Meyer has notified Carnival that due to supply chain logistics and related matters, the October 2023 delivery date has been re-set for early December 2023. Carnival Jubilee will then transit directly to Galveston to operate the first guest cruise for the Christmas holiday, departing on Dec. 23, 2023.Guests and travel advisors have been notified of the change. In total, the original Oct. 30, 2023 transatlantic journey from Southampton, UK to Galveston, and then five Caribbean sailings from Galveston have been cancelled.Time Out announced as P&O Cruises (UK) exclusive new exploration partnerP&O Cruises has today announced Time Out as its exclusive new exploration partner becoming a prime provider of travel content across all destinations.The partnership will see Time Out's expert team of journalists create bespoke content featuring the best things to do, see and eat in destination. The content will be aimed at attracting a new audience of guests who have yet to consider a cruise holiday and will also be developed to enrich the experience of existing guests. In addition, it will connect P&O Cruises with Time Out's existing audience of avid travellers.The first campaign as part of this partnership launches today and taps into an emerging travel trend amongst holidaymakers wanting to travel authentically whilst not compromising on comfort.A digital content hub on Time Out with features, quizzes and local guides, providing the insider secrets into P&O Cruises destinations. As part of the content, an interactive ‘Scrap the Tourist Trap' quiz will allow travellers to build a personalised bucket list of things to do while they are in each destination.A ‘Detour' video series which profiles local people, from shop and restaurant owners to entertainers and reveals their personal recommendations.A ‘Detour' guide in print form for guests on board a P&O Cruises holiday.Time Out & P&O Cruises email newsletters.Time Out & P&O Cruises collaborative social amplification of the content.Celebrity Cruises Launches the World's First Digital Cruise Ship ExperienceCelebrity Cruises, known for next generation ships at the intersection of architecture, technology and design, is sailing into the future with the launch of a new virtual experience dubbed, the ‘Wonderverse'.In an industry first, travellers will get to ‘see before they sail,' exploring a hyper-realistic, digital recreation of aspects of their newest ship in Celebrity's transformational Edge® Series, Celebrity BeyondSM, complete with the ship's artful and inspiring spaces, entertaining signature moments like Celebrity's famous Martini Bar Flair Show, and the ability to visit top destinations that Celebrity sails to – from Alaska to the Caribbean and Europe to Asia.In addition, guests can meet and chat with the line's key leaders as digital avatars, including President and CEO Lisa Lutoff-Perlo, the inspirational Captain Kate McCue – the first, and still only, American female captain of a major cruise ship, and Nate Berkus, Celebrity's Edge® Series Travel Ambassador and designer of the Sunset Bar on Celebrity Beyond.Once logged in to the Wonderverse, consumers will move from space to space, enjoying immersive, interactive content throughout, as they learn more about the ship and the destinations they can sail to on Celebrity Cruises, including:The Magic Carpet®, considered one of the most unique design innovations ever for a cruise ship, that soars cantilevered above the sea with uninterrupted vistas for enjoying virtual cocktails or dinner. The first space users will experience, it also doubles as a meeting space, providing a dynamic way for users to interact together virtually.The majestic Grand Plaza, the social epicentre of Celebrity Beyond, spanning three decks with the brand's signature Martini Bar at the heart of it all, will serve as a social-first lounge where passengers can connect, listen to music, enjoy Celebrity's iconic Martini Bar Flair Show and chat with Celebrity's President and CEO, Lisa Lutoff-Perlo.The Resort Deck, featuring a Rooftop Garden, the ship's Main Pool, unique cantilevered float pools and sunken seating offers interactions with Captain Kate and Nate Berkus, who showcases the brand's 2024-2025 season offerings. Visitors can also relax in lounge chairs, jump in the pool, and get a drink from the bar.The Nate Berkus-designed Sunset Bar, where Berkus shares his personal travel experiences reflected in the internationally-inspired ambience at the multi-level, multi-terraced outdoor space while visitors enjoy one of the most talked about spaces on any cruise ship.Built in partnership with virtual event platform architects Surreal Events, Celebrity's Wonderverse is also complete with mini games and activities, entertainment, easter eggs revealing special offers and much more, all hosted on the web at celebritycruises.com/wonderverse.Successful acquisition of SH Diana by Swan HellenicHelsinki Shipyard, having received bids for the auction of NB 518, today announced that Swan Hellenic has been awarded the tender.Helsinki Shipyard exercised the right to sell the ship by tender, provided for by the shipbuilding contract, after the original buyer failed to take delivery of the ship. The auction ended at midnight on Friday the 9th of December and was satisfactory for Helsinki Shipyard, which analysed the bids and declared Swan Hellenic the winner.The Shipyard and Swan Hellenic will now enter into a new agreement for the completion of the vessel, which is scheduled to be delivered to Swan Hellenic in March 2023, in time to start cultural expedition cruises of the Mediterranean from the beginning of April as planned.and more...Join the show:If you have a cruise tip, burning question or want to record a cruise review get in touch with us via the website https://thebigcruisepodcast.com/join-the-show/ Guests: Chris Frame: https://bit.ly/3a4aBCg   Chris's Youtube: https://www.youtube.com/c/ChrisFrameOfficialListen & Subscribe: Amazon Podcasts: https://amzn.to/3w40cDcApple Podcasts: https://apple.co/2XvD7tF Audible: https://adbl.co/3nDvuNgCastbox: https://bit.ly/2xkGBEI Google Podcasts: https://bit.ly/2RuY04u I heart Radio:  https://ihr.fm/3mVIEUASpotify: https://spoti.fi/3caCwl8 Stitcher: https://bit.ly/2JWE8Tz Pocket casts: https://bit.ly/2JY4J2M  Tune in: https://bit.ly/2V0Jrrs Podcast Addict: https://bit.ly/2BF6LnE Hosted on Acast. 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The authors from the internationally best selling cookbook “Don't Cut the Basil 5 Generations of Authentic Italian Recipes” join the Schwill. They give Dave and Bryan more cooking tips than they can handle and kept their mouths watering the whole time! Angela Siciliano, Corrina Siciliano, and Mary Kovach

Authentic Italian, German and Israeli food.  Happy Hour beer is a buck!  $100 a square foot for most homes.  Welcome to the largest country in Central America with a growing expat community: Nicaragua. In 2004, our guest Natalie Sullivan went to Nicaragua to “check it out” and then decided to live and work in the beautiful city of San Juan del Sur.  As of just August in 2022, Natalie has sold over $3 million in properties for the year and over $25 million in real estate since she moved!Does an ocean-view property for $250,000 sound interesting to you?  If so, contact Natalie today!

You gotta make sure you know where your food's coming from... Only true way to know it's non-replicated food is if there's a human hair in that bowl of lasgna, of course. Follow us on twitter @DeadEnsigns Email your Star Trek opinions/questions/stories to deadensigns@gmail.com

Amy DuVall is CEO and Creative Director of from politics to pastry in Alexandria, VA. from politics to pastry offers authentic Italian cookies and custom pastries and provides virtual, in-home baking and pasta-making instruction and parties. Before opening from politics to pastry, Amy studied environmental engineering and law and worked as an environmental lawyer and lobbyist for more than 20 years in downtown DC. After realizing her dream of helping to enact major federal environmental legislation in 2016 (Lautenberg Chemical Safety Act), she found herself ready for the next chapter and decided to focus on her much-neglected creative side and her love of the culinary arts. from politics to pastry aims to put smiles on people's faces, one cookie, one scone, one treat at a time! Website: www.frompoliticstopastry.com Facebook: frompoliticstopastry Instagram: frompoliticstopastry LinkedIn: amy-duvall

Parmigiano ReggianoScotch aged in CognacBuffalo Trace and ChometzCoca cola on PesachKetchup that's certified as Kosher L'Pesach with KitniosNon Dairy Creamers that are actually dairy. Adding to a coffee when one is fleishig

Elisa's goal was to share authentic Italian pasta with Americans so they could experience delightful and delicious Italian pasta: fresh egg-based stuffed pastas and rolled pasta. Elisa sourced all her ingredients from Italy but the 2008 financial crisis made it impossible to survive if she still wanted to make pasta with delicious and genuine Italian ingredients like fresh ricotta. The company closed in 2009.  Throughout the life of her company Elisa always had efficient and sustainable waste management in mind. Fast forwarding from Elisa's pasta company waste management to her documentary production company's newly released 4-part docu-series, Wasteland. This not-to-be-missed docu-series exposes America's dirtiest secret: food waste & human waste.

This weeks episode is a Duo episode with the lovely @pastasocialclub Ahhh it was such a great chat. We spoke all things: Authentic Italian recipes Cooking Classes that is all about coming together & socialising Where it all began Meryl's upcoming pasta cookbook Must cook flavour combo's boundaries on social media burn out humanisation in growth Where Meryl gets her inspo from You can find me over on the gram at @rossanos.casa You can also join the FREE FB community group "The Woo In Food" https://www.facebook.com/groups/wooinfood Have a look at some of my free recipes here:

Today's recipe is Authentic Italian Fettuccine Alfredo (It's Not What You Think It Is!).Here are the links to some of the items I talked about in this episode: #adPasta Pot2-Cup Glass Measuring CupBig BowlTongsNOTE: Must use real shredded Parmesan cheese for this recipe.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo 

1 - 28 - 22 Janet's 5 And Dine Authentic Italian Ragu

International Media Celebrity, Supermodel, Beauty/Lifestyle and Wellness expert Clarissa Burt has partnered with world renowned Chef Rita Romano to create “The Gluten Free Gastronomy Cookbook” in hard copy and digital versions. Comprised of 70 sumptuous cucina Italiana recipes without the dangers of gluten, now those with gluten intolerance and Celiac disease can savor mouth-watering Italian food. “I genuinely love this book. As Italian Food Ambassador, food writer and cooking instructor, it is my duty to preserve and promote the deliciousness and uniqueness of our culinary heritage” says Ale Gambini. I'm happy to say that the Italian Gluten Free Gastronomy cookbook is a great example of how the most beloved cuisine in the world can be tasty, healthy and authentic even without the use of one of its staples: the wheat. Simple and delicious gluten-free recipes, easy to make on a daily basis for authentic Italian meals. such as Antipasti (Appetizers) to Pasta, Risotto, Secondi (Main Dishes), Side Dishes, Salads and Desserts. Big thumbs up to Clarissa and Rita!” Get This Cookbook: https://clarissaburt.com Follow on Social: @clarissaburt Clarissa lived in Italy for 30 years is highly gluten intolerant. She approached Italian Chef Rita Romano for help who quickly came to the rescue. An ecstatic Clarissa wants everyone to know Gluten Intolerance is really a ‘Thing'! “You can now enjoy pasta, pizza and pane without the dangerous side effects of gluten”! About the show: ► Website: http://www.ashsaidit.com ► Got Goli Gummies? https://go.goli.com/1loveash5 ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ► Want the ‘coldest' water? https://thecoldestwater.com/?ref=ashleybrown12 ► Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ► Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ► SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ► Instagram: https://www.instagram.com/1loveash ► Facebook: https://www.facebook.com/ashsaidit ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog ► Pinterest: https://www.pinterest.com/1LoveAsh/ #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, Spotify, iHeart Radio & Google Podcasts. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!

International Media Celebrity, Supermodel, Beauty/Lifestyle and Wellness expert Clarissa Burt has partnered with world renowned Chef Rita Romano to create “The Gluten Free Gastronomy Cookbook” in hard copy and digital versions. Comprised of 70 sumptuous cucina Italiana recipes without the dangers of gluten, now those with gluten intolerance and Celiac disease can savor mouth-watering Italian food. “I genuinely love this book. As Italian Food Ambassador, food writer and cooking instructor, it is my duty to preserve and promote the deliciousness and uniqueness of our culinary heritage” says Ale Gambini. I'm happy to say that the Italian Gluten Free Gastronomy cookbook is a great example of how the most beloved cuisine in the world can be tasty, healthy and authentic even without the use of one of its staples: the wheat. Simple and delicious gluten-free recipes, easy to make on a daily basis for authentic Italian meals. such as Antipasti (Appetizers) to Pasta, Risotto, Secondi (Main Dishes), Side Dishes, Salads and Desserts. Big thumbs up to Clarissa and Rita!” Get This Cookbook: https://clarissaburt.com Follow on Social: @clarissaburt Clarissa lived in Italy for 30 years is highly gluten intolerant. She approached Italian Chef Rita Romano for help who quickly came to the rescue. An ecstatic Clarissa wants everyone to know Gluten Intolerance is really a ‘Thing'! “You can now enjoy pasta, pizza and pane without the dangerous side effects of gluten”! About the show: ► Website: http://www.ashsaidit.com ► Got Goli Gummies? https://go.goli.com/1loveash5 ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ► Want the ‘coldest' water? https://thecoldestwater.com/?ref=ashleybrown12 ► Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ► Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ► SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ► Instagram: https://www.instagram.com/1loveash ► Facebook: https://www.facebook.com/ashsaidit ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog ► Pinterest: https://www.pinterest.com/1LoveAsh/ #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, Spotify, iHeart Radio & Google Podcasts. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!

EATS - Kohoutek w/Gianluca Pini Guest: Gianluca Pini, co-owner of Kohoutek A new place in town serves up Italian-style cockerel, while also offering a number of fun things to peruse and purchase. Gianluca Pini talks about how and why they got started, living in Prague, striving for authenticity, creating a modern concept and more. See a video version on our YouTube channel. Like what we do? Then buy us a beer or three via our Buy Me a Coffee page!  SECTIONS 01:56 - The why & how of Italian cockerel in Prague 08:16 - Prague, reconstruction in Vinohrady, expanding the concept 14:35 - Doing business in CZ during Covid, delivery services 21:11- A modern approach to gastronomy 24:01- Authentic Italian but also international, Czech with an Italian accent 25:40 - Success measures & the future Music by Fanette Ronjat More Info: Kohoutek website What is a Capon? on D'artagnan Kohoutek goods for sale Somoto motorcycles Elitsa Baramó artist website Cetecho furniture Richa motorcycle jackets For events in Prague, go to the Facebook page The Prague Haps  Follow us on social for extras: Facebook Twitter YouTube Instagram Other Podcasts by Derek DeWitt DIGITAL SIGNAGE DONE RIGHT - Winner of the 2021 Silver Davey Award and AVA Gold Award, the 2020 Communicator Award of Excellence and on numerous top 10 podcast lists.  CONSPIRACY CLEARINGHOUSE - A rather skeptical look at conspiracies and mysteries. Each episode will examine conspiracy theories, most of which are not true, a few of which might be a little bit true and even a couple that turned out, in fact, to be true. This is the podcast that dares to look behind the curtain that's behind the curtain.

What Do You Get When You Mix Japanese Anime With Authentic Italian Roots And A Love For R&B Feat. Che Murdah SRVC (Service)In this episode Durell is joined by Electronic R&B indie creative Che Murdah SRVC (Service). This episode is pretty cool because Durell has his first internationally born guest on the podcast. Che and Durell begin the episode by sharing how they both met and got connected via The New Skool Rules music conference and festival. Che also quickly dispels the myth that American style Italian food isn't the same as what real Italian born people eat. Che shares that he was born in a non-musical family and the way he got introduced to music and writing songs by taking famous songs he heard on the radio and re-writing the lyrics to make fun of his sister. Che shares that he had no intention to do music professionally, because for him what really caught his attention was drawing. He says that he would watch Japanese Anime dubbed in his native Italian language everyday after school. Che shares that he grew a love for soul music by first falling in love with hip-hop in the late 1990's because of the way samples were used. He talks about hip-hop being really underground and the only way to get access to it early on was the mixtapes. He shares that one of the first hip-hop songs that he loved that blended the two styles together was 2pac's “Do For Love'' that had the Bobby Womack sample. He realized very quickly that he enjoyed the soul sample much more than the rap verses. Che talks about R&B not being a big thing in Italy and it being hard to find spaces to really be able to explore the genre. He still loved to sing and make music, but he decided to go to college in Rome and began studying Japanese language with the goal to become a professional Manga artist for the Japanese comic books. While he was in Rome he was able to be around and participate much more within the genre of R&B and even started recording much more professional sounding records. He shares that he moved to Osaka, Japan in 2009 where he was able to really make a name for himself in the city. He says since it was much smaller than Tokyo he was able to make a name for himself. He then moved back to Italy and began to write songs and was convinced by some friends to pitch to some record companies which landed some placements and even a number one record. Che shares that he really didn't enjoy the politics of songwriting so that's when he decided to go back to the basics and his love for Japanese comics which birthed what he's currently doing today as Murdah SRVC.Che shares that he wrote a story for a Manga and from the Manga he began to write songs. Today his project is an audio and visual project, the music is the soundtrack to the Manga and the Manga is the visual for the music when he performs live. Durell and Che end the episode speaking about the power of being different and the way that can appeal to indie creatives, building their audience. They also talk about how the pandemic has affected the live music scene. Che also shares that he's always in the lab creating new comic ideas and that he's been working with a Dub-Step producer that has really helped to craft a sound for the newest Manga he's putting together which will take him about a year to finish along with an EP to go with it.For more info on Che Murdah SRVC, please visit his social media handles:Instagram @MurdahSrvcFacebook: @MurdahSrvc

What Do You Get When You Mix Japanese Anime With Authentic Italian Roots And A Love For R&B Feat. Che Murdah SRVC (Service)In this episode Durell is joined by Electronic R&B indie creative Che Murdah SRVC (Service). This episode is pretty cool because Durell has his first internationally born guest on the podcast. Che and Durell begin the episode by sharing how they both met and got connected via The New Skool Rules music conference and festival. Che also quickly dispels the myth that American style Italian food isn't the same as what real Italian born people eat. Che shares that he was born in a non-musical family and the way he got introduced to music and writing songs by taking famous songs he heard on the radio and re-writing the lyrics to make fun of his sister. Che shares that he had no intention to do music professionally, because for him what really caught his attention was drawing. He says that he would watch Japanese Anime dubbed in his native Italian language everyday after school. Che shares that he grew a love for soul music by first falling in love with hip-hop in the late 1990's because of the way samples were used. He talks about hip-hop being really underground and the only way to get access to it early on was the mixtapes. He shares that one of the first hip-hop songs that he loved that blended the two styles together was 2pac's “Do For Love'' that had the Bobby Womack sample. He realized very quickly that he enjoyed the soul sample much more than the rap verses. Che talks about R&B not being a big thing in Italy and it being hard to find spaces to really be able to explore the genre. He still loved to sing and make music, but he decided to go to college in Rome and began studying Japanese language with the goal to become a professional Manga artist for the Japanese comic books. While he was in Rome he was able to be around and participate much more within the genre of R&B and even started recording much more professional sounding records. He shares that he moved to Osaka, Japan in 2009 where he was able to really make a name for himself in the city. He says since it was much smaller than Tokyo he was able to make a name for himself. He then moved back to Italy and began to write songs and was convinced by some friends to pitch to some record companies which landed some placements and even a number one record. Che shares that he really didn't enjoy the politics of songwriting so that's when he decided to go back to the basics and his love for Japanese comics which birthed what he's currently doing today as Murdah SRVC.Che shares that he wrote a story for a Manga and from the Manga he began to write songs. Today his project is an audio and visual project, the music is the soundtrack to the Manga and the Manga is the visual for the music when he performs live. Durell and Che end the episode speaking about the power of being different and the way that can appeal to indie creatives, building their audience. They also talk about how the pandemic has affected the live music scene. Che also shares that he's always in the lab creating new comic ideas and that he's been working with a Dub-Step producer that has really helped to craft a sound for the newest Manga he's putting together which will take him about a year to finish along with an EP to go with it.For more info on Che Murdah SRVC, please visit his social media handles:Instagram @MurdahSrvcFacebook: @MurdahSrvc

This is what happens when you say yes to every opportunity that presents itself. AJ Sankofa, born in Brooklyn, did exactly this as he found his way from busboy to studying under Michelin Star chefs in Italy to opening up his own restaurant back in his hometown of Morristown. You'll learn that there isn't some secret sauce to success. AJ proves that hard work, dedication, and passion are all you need to live the life you want.  He worked his ass off to position himself as an Italian cuisine connoisseur. Follow his journey and learn exactly how he opened up his own homemade Italian pasta and sauce establishment in Morristown, NJ. Support the show (http://www.strixmedia.com)

Authentic Italian food, wine and great stories what makes for a better lunch than that? Well Bill, Heidi and Paul loved meeting Luigi Tartalione and his employees Madison and Vincent at Italia Mediterranean Grill on Cobb Parkway. We talk Mama, laundry and cooking as well as plenty of banter including watermelon planting pranks.

It’s been long awaited. People have been talking about its imminent arrival. But this week, Civerinos Porty Slice will finally open to the public from its premises on the Prom. When the weather finally improves, people will be able to hire a deckchair and sit on the Prom or the beach enjoying their slice of pizza – or take a whole 20 inch pizza home. As we’ll be hearing, Civerinos as a brand will be expending elsewhere in the UK – but for its founder, Porty Slice has been a dream for quite a while. http://www.civerinos.com/https://www.facebook.com/CiverinosSlice/Royalty Free Music from SmartSoundTrack – Napoli by Matt Hirt from the Album Across Borders

The brilliant Silvia Colloca joined Jonesy & Amanda to chat about all-things Italian food!See omnystudio.com/listener for privacy information.

Have you ever had a meal change your life? Change how you view the world? I have, and this is that story. Plus a few simple recipes for very delicious and authentic Italian food. Find the written post at https://www.chefsnotes.com/authentic-italian-meal/ @chefbenkelly --- Send in a voice message: https://anchor.fm/foodinfive/message

How to turn a Punk Rock Dive Bar to Authentic Italian Osteria: A how to Once a Burger Chef, a Hardees, Tammy's Lounge, The Acoustic Room, and The Punk Cowgirl how do you take an old Muncie dive bar into one of Muncie's most unique and tasty restaurant experiences?   Dan Stackpoole and I discuss how he did just that. We sold the space and the beer wine to Dan. This is a sit down with Dan to discuss how and why he did it!     FMMission's mission to is give you unique access to the insights, tools, and plans that make your mission possible! We said it'd be worth it, not easy!

During my time in Italy, I was fortunate enough to meet Claudia Fraschini, an incredible Italian chef. Claudia started Cookin Factory, a cooking school, where she teaches professionals and students how to work as a team in the kitchen. Before leaving for Europe, I enrolled in a cooking course not knowing what to expect. My expectations were blown away. Throughout the semester, we had four ‘classes' where we prepared risotto, pizza, pasta, and a variety of Northern Italian cuisine. Claudia truly opened my eyes to a new world of cooking and enjoying meals with good company! The biggest takeaway I got from Claudia's Cookin Factory was to put love, passion, and energy into everything I do. In this episode, we learn how Claudia started her career as a chef, the importance of less is more, and discuss traditional Italian cuisine. I'm honored to have Claudia on the show and hope you all enjoy her experiences and advice. Cookin Factory Website https://cookinfactory.com/it/ Instagram: @cookinfactory Cover Art by Sam Toland (https://www.tolandmedia.com/) Please like, comment, and subscribe! Website: https://www.thepursuitofficial.com/ Instagram: https://instagram.com/thepursuitpodcastofficial?igshid=1fwjtdq8rnu9w Facebook: https://www.facebook.com/thepursuitpodcastofficial/ Email: thepursuit.podcastofficial@gmail.com

Authentic Italian restaurant in downtown Sarasota

Partner Profile: Papa Tucci, Tucci's Authentic Italian Cuisine Owner

Cicchetti (“chee-KEH-tee”), a wine bar and retail wine shop in featuring authentic Italian small dishes, interprets the classic Venetian bacaro.

NWP welcomes Vicky Bennison!  Inspired by the hugely popular YouTube channel of the same name, Pasta Grannies is a wonderful collection of time-perfected Italian recipes from the people who have spent a lifetime cooking for love, not a living: Italian grandmothers. "When you have good ingredients, you don't have to worry about cooking. They do the work for you." – Lucia, 85 Featuring over 80 easy and accessible recipes from all over Italy, you will be transported into the very heart of the Italian home to learn how to make great-tasting Italian food. Pasta styles range from pici – a type of hand-rolled spaghetti that is simple to make – to lumachelle della duchessa – tiny, ridged, cinnamon-scented tubes that take patience and dexterity. More than just a compendium of dishes, Pasta Grannies tells the extraordinary stories of these ordinary women and shows you that with the right know how, truly authentic Italian cooking is simple, beautiful and entirely achievable.https://www.pastagrannies.com The Pasta Grannies project is Vicky Bennison. Vicky spent many years working in international development in places like Siberia, South Africa, and Turkmenistan. The next decent meal was always on her mind and she began writing about her culinary adventures: mushroom hunting with the Russian mafia and cooking zebra stew in near Lake Turkana in Kenya are just two examples. Vicky progressed to writing books. 'The Taste of a Place' food guides told you where to find good food and wine in Corfu, Mallorca and Andalucia. She and her husband, Billy, have a home in Le Marche, central Italy, and divide time between there & London

Escúchalas todos los jueves a las 6 pm en vivo por 8ymedia.com o velos, pregunta, opina y participa por facebook live en el mismo horario en facebook.com/8ymedia

Restaurant Review: RigaTony's Authentic Italian Restaurant Chandler, AZ. Learning to Make Sauce from my Italian Grandmother. https://rigatonys.com/Visit my website: www.thejimmyventura.comSchedule a time to speak with Jimmy: https://calendly.com/jimmyventura/tell-me-what-your-goals-areWhat do people say about their experience working with Jimmy?: https://socialsurvey.me/pages/jimmy-venturaSupport the show (http://gf.me/u/wrry5a)

Michelle Scicolone, author of the Italian Vegetable Cookbook shares her tips and cooking secrets.

Hosted by Tyrus Grooms   This episode of Connection Conversations features special guest, Ally Shea, a fellow TCC student currently enrolled in the Theatre program based at the Southeast Campus. Topics range from her improv origin story, academic career at TCC, participation in Die Laughing, the improv troop, as well as a segment featuring her improv skills.   Connection Conversations is an ongoing series by the TCC Connection, TCC's student newspaper based at Tulsa Community College in Tulsa, Oklahoma.   Edited by Sam Levrault Music by The Odyssey, "75 to Ramona" Check out The TCC Connection online at http://tccconnection.com/ The TCC Connection is a student newspaper based at Tulsa Community College in Tulsa, Oklahoma.   Transcript by Sam Levrault   Welcome to Connection Conversations, a series apart of the TCC Connection podcast. Today’s host is Tyrus Grooms, West Editor for the TCC Connection. Today’s episode covers a recent interview with Ally Shea, a theatre student at TCC as well as a member of Die Laughing Improv Troop hosted by TCC.   Welcome to Connection Conversation, my name is Tyrus Grooms, and I am the West Editor.   I am Ally Shea, I am a student here at TCC with the theatre department, so I am a theatre major. I do various things, mostly I am involved with the improv troop here at TCC, Die Laughing, which is pretty exciting, I’ve been involved with that for a couple of years now.   I’ve been in productions here at TCC as well, and I graduate this semester.   So, when did you recognize you like/had talent in improv?   I was younger, I was in seventh grade and I remember it, we were doing, I went to Union for school, and we were doing this fine arts wheel, you know… you take a class for eight weeks then you switch over. I took this drama class, that eight weeks came up, and we were doing these silly improv games and I realized I can make people laugh, and I liked the feeling of making others laughed. So, I kind of always stuck with that. That’s like thirteen or so.   So how did your mentors/parents/teachers sort of help you with this path?   I really just stuck with it. It struck a chord back in seventh grade and I started getting more information on it. In eighth grade I decided to stick to drama for one full year. My freshman year I auditioned for some classes, some higher-level classes, and I got in. I just stuck with it throughout high school and then I decided I wanted to do some school for it as well.   So how do you feel on stage? Are you just swept up by some sort of energy or, like, what happens?   Oh, absolutely! It’s energy, it’s palpable, you know, you get this feeling not only from the crowd, whether its three people or seven hundred people. You get swept up by this energy, you just, and an adrenaline you can’t explain.   So where do you draw inspiration from?   From so many places, I could be having a conversation with anyone. I could be in a coffee shop and I’m like, this is funny… There’s small mannerisms that they happen to be showing that could inspire me to make a silly character later. I think I get most inspired just by sitting back and people watching.   I love people watching. [yeah!] It’s a great experience, right? I was at a driller’s game and just watch people…. I don’t watch the game, I watch people watch the game. [exactly!] and it’s much better that way.   Oh, it’s so much fun! Or, like going to the mall, it makes the most mundane chores so much more fun, just watching people in their natural habitat.   And you never really notice that they are very interesting…   All the while someone could be sitting back, watching us, watching people.   Inception right there…   Inception…. [laughs…]   So, how do you prepare yourself for any improvisational set?   When I know I have a show coming up, one thing I like to do is stay up to date with pop culture. So, what’s going on in the news, what’s trending right now, cause that’s something good you always want to have in your back pocket to make a joke about. Make, like, a trendy joke that you can tie in, it’s funny….   So, I was hoping to have you do a few characters real quick….   [nervous laugh] Okay….   You cool with that?   For sure! Just coming up with them on the spot?   Yeah, yeah, yeah! Or if you have any characters that you are inspired by right now.   The first one is…. Astronaut who believes Earth is Mars.   [Ally laughs as she gets into character]   So just astronaut who believes Earth is Mars…   [Tyrus provides sound effects imitating a ship landing to set the environment.]   psshhh…pssshhh…pshhhh   [Ally starts talking with a mix between a Bostonian/New Yorker accent] I…uh…I… Houston? I just now landed here on Earth, what we suspect is earth…Listen, I got somethin to tells yous guys…   It’s looking a little warm here…I think this is looking to be, uh, Mars… I don’t know, we don’t have many photo evi’ences of Mars existing, I’m just saying… this might not be the best place.   See any buildings around you?   Yeah, there’s tons of buildings, there’s one that says bawk center… I don’t know where I am…B-O-K? The bawk center? That doesn’t sound, uh, that doesn’t sound very, uh, Martian-like.   They’re so like us though…   [Ally’s eyes go wide as she leans in and responds in a serious voice] They are….   Yeah, it’s so creepy… Maybe we’re the monsters though…   Another inception…   You are…a 19th century gentleman who then wakes up in 21st century Tulsa.   [laughs… and takes on a posh voice]   Well I do say…Well I DO say…What is that beeping off? It’s an alarm I think of some sort… It’s a little clock, ha! Little red numbers. I can’t seem to get it to stop… There’s a button that says snooze. [looks rather slighted] Well, I don’t want to snooze, I’m done snoozing, I’m awake.   How would one say to turn this off? Do you have any idea?   What is this little blue bird here on my phone screen?   [Ally looks surprised and slightly startled]   There’s a blue bird on a…what… what is a phone? A phone?   What is this device? It’s magic!   We don’t have phones in the 18th century! [takes a wistful breath] One simply writes letters with your… [trying not to break character, Ally attempts to hold giggles in] feather pens…   [they are not successful in holding in their laughter]   My feather quill… Where’s my ink blot?! I need my ink blot…   Where are the flying cars though, right?   [Ally has a realization and drops the character without a second thought.]   Oh my gosh..., really, like where ARE the flying cars?   I know, right?   It is 2019, I want a flying car! They’re never here… Then the world was supposed to end in 2012.   [Ally’s frustration gains momentum]   Why am I still here? Why am I still paying taxes? [now she’s just upset] That’s what I want to know…   Right, so, last character…   [Ally laughs as she remembers the challenge]   Italian person who just fell in love with pizza rolls.   Hey! It’s a tost-a-tinos! [she seems to be imitating Mario]   But when I bite into the middle of it, it’s COLD! Ahhh!   But for some reason… [a single giggle breaks through for a second until they both burst out laughing]   I can’t…. I have no idea! [we finally stumped her!]   For some reason, I just… tostinos! Ah-taliano! You know? [laughs at her own impression]   That’s so stereo typical, Italians everywhere in Tulsa are probably rolling their eyes at me.   They have to be. You’re right, they have to be, there’s no way that’s not happening   I apologize to Italians everywhere in Tulsa right now.   Yeah, we’re butchering their culture. It’s so beautiful, but it can’t be done in an American accent.   It really can’t.   Wanna just wrap up right now?   For sure, yeah…   No, I’ve never done a podcast before…   [Ally, surprised, looks at Tyrus]   You’ve never done a podcast before? This is your first time?   Yeah…   Shared a first time together….   Aw, that’s nice…   [they both laugh at the implication…]   What does that mean though? Like, what does that mean, first time?   [Laughter dies off as Tyrus lets a final giggle out]   So, what was your favorite impression, though?   Uh, the one that took me back the most was the astronaut, I don’t know… it threw me for a loop. I was like… thinking…   Maybe I should have gave you them.   Maybe. I feel like I bombed some of them… Like, but that’s just my improv brain.   Or, like we could do it again real quick…   The hardest part is me doing it by myself. It’s the hardest part.   Yeah, because it’s not a very…you know, stage-y environment.   Yeah! It’s not, I’m like so relaxed, ‘cause it was the man from the18th century, or 19th century, waking up to the 21st century, the astronaut thinking Earth is Mars, or thinking Mars is Earth…   [Ally seems to attempt to recollect the prompt only to end up more confused]   Who knows? [Tyrus is no help with lessening the confusion]   Who knows? [Ally responds rather affronted] I don’t know…   I was, just like, okay this is a thing that’s happening…   I like failed science so, who knows?   I did too!   I literally do NOT know…   [the duo share laughs as they reminisce over their grades]   This may be Mars right now and I wouldn’t know…   And then the Italian tostinos pizza rolls… [Ally can’t help but laugh in shame…] I just can’t get over that…   Imagine though… like an authentic Italian who lives off of Margherita pizza…   [Tyrus isn’t even attempting to hold his laughter anymore]   …from a wood fire oven coming to America for the first time and eating a pizza roll, and, like,   Aw… this is amazing!   …this is better than anything I’ve ever made back home!   This is better than AUTHENTIC Italian food, right…   Yeah, this is better… than anything my little village, with my goats [really?] can make. I would like to see a sketch of that.   I would love too, you should do it.   And that’s what improv can lead to, you know? Because a lot of sketch comedy that you see, like a lot of the sketches you see on SNL (Saturday Night Live), they all start with stuff like Improv.   And it just happens, right?   And then, yeah, that happens and then they take that idea that happened and they build upon it and write about it.   See, the thing is though, I never really assumed that would be a thing. I just watch a sketch and assume it’s so well done it has to be, like, planned, years in advanced [Tyrus gets a little sarcastic], centuries upon centuries [Okay, really sarcastic], the ideas boiling underneath the surface.   Absolutely! Well, I mean, like, when you came to the show on Monday, did you saw that, and was like, oh yeah?   The thing is, right? You know the sketch where you have, like, five different characters who play different genres, I really wanted one to play a podcast genre… [How would that work?]   You should’ve… You should’ve yelled it out!   I yelled it! [not loud enough]   Oh, sometimes it’s hard…that honestly would’ve been cool….   But, like, what were you feeling during that on-stage appearance, Monday night?   Oh, my goodness… it’s that energy we were talking about.   You get in the zone, right?   Yeah, you get in the zone, you get in that mental headspace, like, and I knew I had a lot of people in the audience that were there for me for my last show, and that’s why I was so energized too, because this was my last performance at TCC, and I’ve had some really good years here, and I’ve made some really great friends. So, it was kind of, like, saying goodbye to that.   I went to World of the Worlds, right? And I recognized one of the improv-ers…   Quinton! Yeah, he was the one who his face burned…. [in the show]   That is an amazing, very English name… [random thought…]   Yeah, he’s…   British….   A great guy…. Yeah, he still has many more years here.   I was, like, I liked the anime thing he was doing, but he died instantly, right?   I know! He died, he hesitated, he choked on a word…You cannot choke in that game and the audience, they love that power to be able to kill someone off…   That’s an amazing power, like, should I use that power?   Exactly!   How should I feel about being able to kill a character?   The audience loves that. They’re just itching for someone to mess up.   Imagine watching Game of Thrones with that power, that would be amazing right?   [Ally’s face lights up at the implication]   Oh, my god! Yes!   Joffrey, dead, first season…   Game…of…Thrones! [Ally struggles with the just getting the name out until the mention of killing Joffrey]   Yeah, Joffrey’s dead right away, that’s it, there’s no questions, ifs, ands, or buts.   I’m reading the books right now, and…   I need to read the books   I’m one of those people that reads books and I’m on the fourth book and I’ve only watched the first season.   [music starts to fade in an attempt to keep the show from going on for another hour…]   You need to… get it together   …catch up, I should, yeah.   Well, thank you for having me, I do have to go, I have to get ready for the theatre awards tonight.   Nice!   Yeah, I’m nominated for some awards!   Good luck with that, though!     [main interview portion is over and ending credits begin. Sam, the narrator returns with the farewell] Thanks again to today’s host, Tyrus Grooms, as well as Ally Shea, for joining the show. Be sure to check back for new episodes on our website, podbean, as well as most places podcasts are available.     [music fades out until Tyrus & Ally’s voices come back]   Is this like a blooper reel? [barely containing laughter]   [Giggles continue as they try to catch their breath]   You just leave two idiots alone on a podcast….   [Giggles are no longer distinguishable between the two]   We make a podcast!   You just say things, right? And things happen…and then, like…   [a random jar opens and pops?]   All of a sudden….   It gets uploaded online…   She’s gonna have a hoot editing this [a hoot was had]   A hoot. Yes, she will, she will. She has to…. [Indeed.]  

Admittedly, it's slim pickings for pizza in Walt Disney World. The same could be said for authentic Italian food. For years it was nearly impossible to get authentic Italian cuisine anywhere on Walt Disney World property. That all changed a few years ago. It's time for it's a food world – Via Napoli. Authentic Italian ingredients? Check. Water for cooking flown in from a spring with the same chemicals as the water in Naples? Check. Delicious pizza, pasta, & more? Checkity Check Check.

Authentic Italian ingredients? Check. Water for cooking flown in from a spring with the same chemicals as the water in Naples? Check. Delicious pizza, pasta, & more? Checkity Check Check. Read More... The post it’s a food world – Via Napoli appeared first on Ear To There Travel.

Unlike many Italian cookbooks, Autentico goes far beyond pasta. In a world where culinary shortcuts, adulteration, misleading labeling, and mass production of seemingly “authentic” food rule, culinary archaeologist, innovator and cooking teacher Rolando Beramendi has kept centuries-old culinary traditions alive. A Taste of the Past is powered by Simplecast

Renaissance men Ben and Mark visit Italy via the middle of the road through Croatia and Wales as they discuss The Vampires of Venice and The Masque of Mandragora. Under discussion: Authentic Italian flavour. Vampires. Throat cutting. The Doctor's inability to understand simple human relationships. Some mildly inappropriate giggling at a very particular date. But the big question is, did Robert Holmes and Philip Hinchcliffe ruin Doctor Who?

Red, M, Dawn, T and Alpha go through some Q&A about back to school stuff. 21 Things Only Moms Know About the First Day of School What didn't you do that you wanted to get done? What is your favorite thing about your kids going back to schoolleast favorite? What is the first thing on your agenda after you drop the kids off? Stefano di Blasi IGT Toscana 2014 Our Take: A little young, but good. Authentic Italian food wine that can instantly transport you to the sun-drenched hillsides of Tuscany. If you love the balance and elegance of classic Italian reds, this is the wine for you. Instead of making a traditional Chianti, Stefano blended in some world-class grape varieties like Syrah and Cabernet to give this wine more punch (a trick he also uses when making hundred dollar Super Tuscans). This is your Tuesday pizza wine. You can open a bottle without mortgaging your house and it will turn a simple pizza pie into a romantic night in Florence.

Antichi Sopori is definitely serves one of the best authentic Italian meals ever — really one of the best meals ever period. And, to be perfectly honest, I use the word "authentic" mostly for Google. Because, while these dishes are spectacular, the chef takes traditional Italian foods and refines and redefines them to create totally original tasty little morsels.  In other words, while the dishes could have originally come from your grandmother's kitchen, these particular dishes are probably something no Italian grandmother would make.  Certainly not Mama Cappelli. A majority of their ingredients for each dish come from their large garden a few meters away from the restaurant.  So it is a nice, heavy vegetarian meal (until you get to the meat course, of course). The head chef, Pietro Zito, couldn't be a nicer guy and his staff really is top quality.  The waiters know everything about the menu and every dish, while also serving everything with a flourish and a smile. Hopefully the pictures and descriptions along with the podcast give you at least a taste of the amazing meal you can have when visiting. A little wine to start off the meal You'll see a bottle of their extra virgin olive oil also in the background. Baby fresh fava beans Served in a light sauce of lemon and oil. Cheese antipasti Clockwise starting at the top: Dried sausage. Ricotta with candied celery. Pecorino with candied carrots. Caciocavallo with candied onions. Capicola with pickled broccoli spears. Vegetable antipasti Clockwise starting at the top: an artichoke cooked "old-style" with cheese inside; a frittata made from fresh baby greens; kale stuffed with ricotta and squash Artichokes Grilled baby artichokes on a bed of mashed potatoes Onions Gratine Onions covered with breadcrumbs and cheese and baked until brown. Focaccia Foccacia made with Senator Cappelli grain (the same grain as our pasta) Sheep's milk cheese with fresh fava beans The cheese literally melted in your mouth and paired with the tart fava beans the combinations was blow-away Troccoli A square spaghetti-like pasta with a sauce of brazed scallions, brazed tomatoes, and smoked sausage The scarpetta Remember, bread is not there to fill you up before your meal! Italians use bread to mop up any sauce left after the pasta is gone. Literally it means "little shoe" I guess because it looks like you are making a little shoe move across your plate? I'll have research that name... Orecchiette Orecchiette (or little ears) a very traditional pasta in Puglia made from grano arso with a wild broccoli rape. Be sure to listen to Paul's explanation of what grano arso is and why it's called tat. It's at around the 11 minute mark. Note this is not the exact pasta we had.  It's the same pasta, but a different sauce.  But I wanted to show you this dish so you could see the style of pasta Crudite Polignano a Mare carrots and fennel Fresh fava beans Straight from the restaurant's garden Lamb with roasted potatoes Roasted lamb thigh. This melted in your mouth. One of the best lambs I've ever had. The lamb with gravy The gravy was almost as good as the lamb itself. This dish was something I'd love to perfect at home. I think that's a challenge to myself! Pork steak This melted in your mouth, too. I mean. I was dying. This was so good. To be honest, their meat dishes have never been the highlight of their meals, but they really stepped up their game with these two. I would go back just for this. And I LOVED everything else. But seriously. I hope these become standard on the menu! Cassata (sort of) Sponge cake soaked in either fruit juice or liquor, later with ricotta cheese and then a thin shell of chocolate with chocolate sauce drizzled on top. This is, again, more their take on a traditional cassata so I use that term loosely. But whatever it's called, it's delicious. After-dinner drinks Nocino and limoncello with some sugar-coated almonds. Want to make your own limoncello, check out our recipe here. Trust me. It's so much better. Here's where you'll find our "Crack" Almonds: Sugar.  Like the ones you see pictured here. Baba a rum A small spongy cake soaked in rum served with cream. Deconstructed Tiramisu Lady fingers dipped in coffee later with marscapone topped with a sprinkling of chocolate and crumbled almond cookies Apple Torte Not my favorite, but still delicious Mama Cappelli I'm not sure she LOVED the place as much as we did. She liked all the meals, but as with any traditional Italian grandmother, if it's not the way her family made it, it's not really the right way.   Here's where you can find out more about Antichi Sapori. Do you agree it's one of the best authentic meals ever?  What are you thoughts?  Let us know in the comments below.