Podcasts about Bottura

Un grazie alla Fondazione AIRC per la ricerca sul cancro per aver sponsorizzato questa puntata del The Factanza Show! Oggi parliamo dei 75 anni della storia della Repubblica Popolare Cinese, Lorenzo Maragoni ci delizia con una poesia moderna e vi aiutiamo a riconoscere chi dibatte in cattiva fede. L'indovinello di questa settimana, invece, fa così: Siete andati finalmente all'Osteria Francescana di Bottura, che vabbè se non lo conoscete è stato premiato come ristorante migliore al mondo per due volte, giusto per darvi contesto. Andate lì a mangiare con due amici, e chiedete 3 bicchieri d'acqua, frizzante, carina fresca molto buona. Arriva il conto e sono 30 euro. Andate a pagare, con una banconota da dieci euro ognuno, ma fate pena al signor Bottura, che decide di farvi uno sconto di 5 euro. Quindi dato che avete dato 30, decidete di farvi ridare un euro ciascuno, e due euro li date al cameriere carino che avete visto prima. Quindi vi rendete conto che a questo punto avete pagato tutte e tre 9 euro a testa, che sommati ai due euro dati al cameriere fanno 29 euro. Dov'è questo ultimo maledetto euro? Che fine ha fatto? Come sempre mandateci su Whatsapp le vostre risposte, la soluzione, nella prossima puntata! The Factanza Show è una produzione Factanza Media Voce e autore: Matteo Cellerino Musiche: Michele Caiati e Marco Carboni

Massimo Bottura's Osteria Francescana has twice been named the world's best restaurant. Situated in Bottura's hometown of Modena, a place renowned for racing cars and balsamic vinegar, the triple Michelin-starred establishment blends traditional Italian cooking with a truly avant-garde sense of design and creativity. Bottura is the leader of the culinary movement that sees food as edible art. Food journalist and cookbook author Emiko Davies spends a weekend in Modena with Bottura and his restauranteur wife Lara Gilmore.

Massimo Bottura is the chef and restaurateur at Osteria Francescana in Modena, Italy. He is known as one of the world's most innovative culinary figures and together with his team runs a group of restaurants in Italy and the rest of the world. His three-Michelin-starred restaurant, Osteria Francescana, has twice been voted Best restaurant in the World. Bottura's restaurant career began in 1986, he later worked with Alain Ducasse in Monaco and at El Bulli. Bottura is also working with projects tackling food waste and social isolation with the Refettorio Ambrosiano and Food for Soul, together with his wife Lara Gilmore. We will hear Massimo Bottura tell about his passion for food, his restaurants and his social projects. He will also reveal where to find the world's best pizza. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Si parla di un ristorante cinese che abbiamo provato insieme a Chimicazza, di Tonno che è stato a un saggio di danza, del menù di Bottura al G7, dei prossimi concerti a cui andrà Pingu e tanto altro!Sostieni questo podcast: https://www.spreaker.com/podcast/space-valley-live--5686515/support.Live su Youtube: https://youtu.be/m1QSn0uItj4Segui le LIVE su Twitch: https://www.twitch.tv/spacevalleyDal Lunedì al Giovedì alle ore 9:00!Shop Ufficiale Space Valley: https://spacevalley.shop/Canale Yakety-Yak: https://www.youtube.com/@YaketyYakSpace Valley: https://www.youtube.com/@vallespazialeInstagram: https://www.instagram.com/vallespazialeTelegram: https://t.me/vallespazialeAround the Valley: https://www.youtube.com/AroundtheValley

Mercanti di Spirits con Corricella Gin sarà tra i protagonisti dell'evento in onore di Massimo Bottura a Palazzo Petrucci Napoli Martedì 9 aprile 2024 Massimo Bottura sarà a Napoli per una giornata a lui dedicata. Alle ore 18:00 alla Sala dei Baroni all'interno del Castello Maschio Angioino a Napoli, Maurizio Cortese presenterà il libro di Lara Gilmore e Massimo Bottura, “Slow Food Fast Cars. Casa Maria Luigia – Storie e ricette”. Il volume, edito da L'ippocampo Edizioni, racconta un progetto innovativo di hospitality all'interno di una dimora storica di fine settecento alle porte di Modena, acquistata dai coniugi Bottura nel 2017 e d eletto dal Financial Times miglior b&b del mondo.I relatori della presentazione del nuovo libro di Bottura a Napoli sono Maurizio de Giovanni, scrittore e ispiratore di fiction televisive di successo, Antonio Limone, Direttore Generale dell'Istituto Zooprofilattico Sperimentale del Mezzogiorno e Albert Sapere, Co-curatore delle classifiche 50 Top Pizza e 50 Top Italy.Sono inoltre previsti i saluti iniziali del Sindaco di Napoli Gaetano Manfredi che, oltre ad aver acconsentito all'uso della sede istituzionale più importante ha anche gentilmente concesso il Patrocinio del Comune di Napoli all'iniziativa.

The Italian chef Massimo Bottura may be a big dreamer, but he's also a firmly grounded-in-the-earth operator. Based in Modena, Italy, Bottura is famous for his three-Michelin-starred restaurant, Osteria Francescana, which has twice held the top spot on the World's 50 Best Restaurants list. He also runs Food for Soul, a nonprofit dedicated to promoting social awareness about food waste and world hunger. With its first Refettorio opened in 2015, Food for Soul now runs a network of 13 Refettorios around the world—from Paris to San Francisco to Naples—designed to serve people in need via food-recovery programs. In 2019, with his wife, Lara Gilmore, he also opened Casa Maria Luigia, a hospitality concept in the Emilian countryside that became the jumping-off point for their new recipes-slash-interiors book, Slow Food, Fast Cars (Phaidon). In everything he does, Bottura keeps the tradition of the Emilia-Romagna region alive while constantly imagining and executing new possibilities.On this episode, Bottura discusses the art of aging balsamic vinegar; his vast collection of thousands upon thousands of vinyl records; his deep love of Ferraris, Lamborghinis, and Maseratis; and how he thinks about the role of time, both literally and philosophically, in and out of the kitchen.Special thanks to our Season 9 presenting sponsor, L'École, School of Jewelry Arts.Show notes:Massimo Bottura[03:27] Food for Soul[03:27] Refettorio Harlem[03:27] Refettorio Ambrosiano[03:46] Universal Exposition in Milan[15:36] Carlo Petrini[10:40] Gastromotiva[12:30] “Chef Massimo Bottura on Why the Future of Food is in Our Trash”[15:22] Slow Food, Fast Cars[15:36] Trattoria del Campazzo[56:07] Casa Maria Luigia[58:50] Osteria Francescana[41:32] Cavallino[41:32] Lo Mejor de la Gastronomia[43:30] Joseph Beuys[43:30] Lara Gilmore[1:01:42] Tortellante

Wow this was an interesting one! We learnt how to squirt and deepen pleasure practices with very tangible steps from our guest Dr. Isabela Boturra.  We also touched on how best to regulate your nervous system when you are open relating or exploring out of the box relating and explained the anatomy of the female genitals.  A very informative and educational chat around the science of pleasure.Betty Dodson Method: https://www.youtube.com/watch?v=ZMt6b8hocsc&ab_channel=CarlinRossResources:Website: www.bluelotuseffect.comBecome a Health-Informed Sex Experthttps://www.isabelabottura.com/the-science-of-pleasure-2024IG: @wplpodcastBecca IG: @curiousbeccaMallika IG: @mallikafoordBlue Lotus: @bluelotus.effectIsabella BotturaIG: @isabela.bottura  

Why do we call Nancy the queen of pistachios? What secrets can Ruth tell us about critic bait? And is Laurie really the only one of the three of us who loves tripe? Also, can food be too flavorful? These are just some of the things we're talking about in today's episode. We also discuss the vanity of cooking. We dish on show-off chefs and why Nancy says Thomas Keller and Massimo Bottura don't fit in that category. We talk about why we love Sarah Cicolini's Rome restaurant Santo Palato and the Pie Room at London's Holborn Dining Room. Plus, why chefs like Italy's Franco Pepe and Nancy use dehydrators. And could it be that writer and former “Great British Bake Off” finalist Ruby Tandoh is this generation's Laurie Colwin? In addition, for you, our paying subscribers, read on for bonus notes. But first, let's talk pine nuts. Three Ingredients is a reader-supported publication. To receive posts with bonus material, including recipes, restaurant recommendations and podcast excerpts that didn't fit into the main show, consider becoming a paid subscriber.A better pine nutWould you be shocked to learn that the pine nuts you're most likely using in your pesto come from China or Siberia?Nancy, of course, knew all about this. But Ruth remained ignorant until a few years ago, at a market in Italy she noticed that the pinoli were much larger than the ones she buys at home.Back in her own kitchen, she scrutinized the pine nuts in her freezer. (Pine nuts are filled with oil, which means that left in the cupboard they quickly go rancid. It's much safer to store them in the freezer.) Sure enough, the label said something about the various countries the pine nuts might have come from, and not one of them was Italy or the United States.She took out a handful and laid them next to the ones she'd bought in Italy. Half the size! Then she tasted them. Half the flavor! These days she buys her pine nuts from Gustiamo, which owner Beatrice Ughi gets from the west coast of Italy where Pinus Pinea trees, better known as Italian stone pines or umbrella pines, grow. They're expensive. And they're worth it. Pro tip from Nancy, who gets pine nuts from Sicily for her Mozza restaurants but also uses the smaller, more common varieties of pine nuts for big batches of pesto. Use pricey larger Italian pine nuts when you want to serve the pine nuts whole, as in the rosemary-pine nut cookies she serves at Pizzeria Mozza with her famous butterscotch budino — we've got a recipe below. And if, like Laurie, you were wondering why we don't just harvest pine nuts from all the pine trees grown in the U.S., here are two articles from 2017 that explore the issue: Modern Farmer calls “the downfall of the American pine nut industry, a truly embarrassing and damaging loss given that the pinyon species in North America can produce nuts (seeds, technically) worth upwards of $40 per pound.” The magazine cites a Civil Eats report that puts part of the blame on a U.S. Bureau of Land Management practice of clearing “thousands of acres” of piñon-juniper woodlands for cattle grazing between the 1950s and ‘70s because the trees were “useless as timber.” The pistachio queen dehydratesNancy practically lives on Turkish pistachios, which are smaller and more flavorful than the American kind. She's particularly partial to pistachios from Aleppo. There are many sources; one we like in New York is Russ and Daughters. Nancy also loves Sicilian pistachios. But as she discusses in the podcast, if you want to get the nuts both green and crunchy, you're going to need a dehydrator. “That is,” she says, “the best purchase I've ever made.” This Magic Mill is a favorite. Another unexpected chef who uses a dehydrator is Slow Food hero Franco Pepe, who is also Nancy's favorite pizzaiolo. She rarely spends time in Italy without making a visit to Pepe in Grani, his restaurant in Caiazzo outside of Naples. In fact Nancy is the one who persuaded restaurant critic Jonathan Gold (and Laurie's late husband) to come to Caizzo for a 2014 Food & Wine article in which he said Franco Pepe made what “is probably the best pizza in the world." Many others, including our friend and Italian food expert Faith Willinger, who first told Nancy about Pepe, agree.So what does a chef like Pepe, who insists on hand mixing his dough and calibrates his pizzas to show off the freshness of his region's ingredients do with a dehydrator? For one thing, he dehydrates olive and puts them on a dessert pizza with apricots sourced from the volcanic soil of Vesuvius. It's fantastic. Laurie talked to him for the L.A. Times about what tech can do to save pizza's future. Read about it here. The Colwin legacyRuby Tandoh! Ruby Tandoh! If you want to read the article we all love — the one that got Ruth to suggest that Tandoh might be this generation's Laurie Colwin — here it is. Note the excellent title: “The Studied Carelessness of Great Dessert: On croquembouche, Alison Roman, and the art of not trying too hard.” And just in case you don't know Colwin's work, here are two stories, one from the New Yorker and one from the New York Times, that talk about the Colwin legacy. As for Tandoh's Vittles — if you're not reading it, you're missing out. You can find it here.Mind and heartThat is Massimo Bottura trying to make Nancy happy. Which he always does.  You probably know that his small restaurant in Modena, Osteria Francescana, has three Michelin stars and was voted the best restaurant in the world twice on the World's 50 Best list and remains on its Best of the Best list. You might also know that he's a chef with an extremely interesting mind and a huge heart, who is deeply involved with feeding the hungry of the world.We've known (and admired) both Massimo and his elegant American wife Lara Gilmore for a while now. But although Laurie and Nancy had eaten at his Modena restaurant many times, Ruth was late to the game. This is part of what she wrote in 2017, after her first marathon lunch at his restaurant:Leave it to me to go to a four-hour lunch on a day of such intense heat the newspaper headlines all read “Dangerous even for the animals.”  (For the record, it hit 107 degrees.)  … We arrived parched and almost dizzy with heat.Within seconds, we'd forgotten everything but the pure pleasure of listening to Massimo and Lara discuss their various projects (a refettorio in London, another in Burkina Faso and a gelateria in a refugee camp in Greece) — and the meal they were about to serve us.Blown away. That's my instant review.  If you want more, keep reading.For another perspective on Massimo's food, Laurie wrote in the L.A. Times about the meal she ate at Osteria Francescana earlier this summer when the chef was revisiting and reconceiving many of his iconic dishes, including tortellini. “Bottura may break the form of a classic dish,” she wrote, “but he almost always brings the flavor back to the nostalgic tastes of his childhood.”Incidentally, Massimo and Lara have a new book, Slow Food Fast Cars, and they will be discussing it with Ruth on Monday night, Dec. 11, at the 92nd Street Y in Manhattan. Come join them!Best comment of this episode? Nancy on croquembouche: “Struggling with your food is not a fun way to cook.”The London Restaurant ListHere are the London restaurants Nancy mentions in this episode.Lyle'sThe Barbary The Palomar: The Pie Room at the Holborn Dining RoomSaborSt. John'sPop Quiz!Can anyone guess the name of the chef standing next to Nancy?Want a recipe from Nancy?In addition, for you, our paying subscribers, read on for bonus notes and the recipe for Nancy's famous Butterscotch Budino with Caramel Sauce and Rosemary Pine Nut Cookie. And we'll give you the answer to the pop quiz above. Get full access to Three Ingredients at threeingredients.substack.com/subscribe

After a chance encounter with Massimo Bottura in Modena, chef Jessica Rosval began Italian culinary journey that began at Osteria Francescana and has led to . recognition as one of the best chefs in Italy. Jessica commands the kitchen at Bottura's award-winning Casa Maria Luigia and is at the helm of CML's newest restaurant Al Gatto Verde. She shares her story on kitchen community and  advocacy for immigrant women in the culinary industry through her nonprofit, Association for the Integration of Women. For show notes and more visit Ciao Bella  INSTAGRAM: @ericafirpo TWITTER  @moscerina  

To be or not to be…what if the pondering was instead, “Being without being”? Super star chef Massimo Bottura's newest venture confronts that philosophy exactly. Join Erica on the ground at Bottura's latest restaurant Al Gatto Verde in Modena to hear how a painting inspired the chef's out-of-the-box concept–and what you should expect if you make a visit yourself.  For show notes and more visit Ciao Bella  INSTAGRAM: @ericafirpo TWITTER  @moscerina  

Assine o Café Brasil em http://mundocafebrasil.com No episódio de hoje temos o Dr. Henrique Bottura que é Fundador e Diretor no Instituto de Psiquiatria Paulista. O Dr. Henrique é um especialista em saúde mental, uma questão que afeta a todos, independentemente da posição social ou profissional. Em seu trabalho ele aborda temas como a intensidade da carga emocional, dinâmicas psicológicas e comportamentais e aspectos do funcionamento de pessoas de alto desempenho, que podem levar a problemas de saúde mental que afetam não apenas o líder, mas também a empresa como um todo. É claro que em nosso papo demos um foco nas consequências da Pandemia nas mentes das pessoas. Um assunto fascinante, que você não pode perder.https://cafebrasilpremium.com.br/app/podcast-lidercast/lidercast-premium-292-henrique-botturaSee omnystudio.com/listener for privacy information.

Assine o Café Brasil em http://mundocafebrasil.com No episódio de hoje temos o Dr. Henrique Bottura que é Fundador e Diretor no Instituto de Psiquiatria Paulista. O Dr. Henrique é um especialista em saúde mental, uma questão que afeta a todos, independentemente da posição social ou profissional. Em seu trabalho ele aborda temas como a intensidade da carga emocional, dinâmicas psicológicas e comportamentais e aspectos do funcionamento de pessoas de alto desempenho, que podem levar a problemas de saúde mental que afetam não apenas o líder, mas também a empresa como um todo. É claro que em nosso papo demos um foco nas consequências da Pandemia nas mentes das pessoas. Um assunto fascinante, que você não pode perder.https://cafebrasilpremium.com.br/app/podcast-lidercast/lidercast-premium-292-henrique-botturaSee omnystudio.com/listener for privacy information.

Una finestra sui fatti del giorno per andare oltre le notizie. Il direttore Alessandro Sallusti dà voce ai contenuti editoriali di Libero con un extra-editoriale in formato podcast.

The recipe to success behind whale sperm emulsion or why you should put sand in your restaurant to transport guests to a tropical island? Hear all about it as Andre Natera and I catch up over the past two months in the world of hospitality. Whether it's the Bocuse D or', some great hospitality books (like Will Guidara's Unreasonable Hospitality) or what made us laugh about the recently released comical take on chefs, 'The Menu'. Was it using a Paco jet to kill someone? or the on purpose split emulsion; possible referencing Bottura's 'oops I dropped the lemon tart.' Follow @roots_hospitality on Instagram to keep updated on the next industry guest as we banter about our experiences in hospitality or head to rootshospitality.com.au for behind the scenes photos and trailers for each guest. The Roots Hospitality Podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore, led by Luke Kohler, who has supplied to Sydney venues for more then 20 years and still smashing it out today. Intro music by Roots Hospitality, sampled 'The Return' by Ill Kitchen. Outro music by Charlie Fester.

Odifreddi si racconta a Bottura: da Briatore a Ratzinger, passando per Andreotti. Intervento svoltosi al "Festival della Comunicazione" Camogli, Terrazza della Comunicazione, (9/09/22). --- Send in a voice message: https://podcasters.spotify.com/pod/show/vito-rodolfo-albano7/message

OFERECIMENTO: Ciclo Rotas SP CCR, um projeto feito por ciclistas para ciclistas. https://www.instagram.com/grupoccroficial/ (Conheça.) Ultracoffee -> compre com o CUPOM: gregario10 https://www.positivemarket.com.br/suplementos/ultracoffee (aqui) DESCRIÇÃO: Foi tentanto escalar o Monte Kilimanjaro, o ponto mais alto da África, que o treinador Ricardo Bottura teve a primeira revelação de que deveria estudar a origem da aptidão física com base no DNA. Desde então ele estuda e compartilha com outros treinadores suas experiências no campo da genética. Ele explica esse funcionamento e discute os limites éticos ao tentar "mudar seu destino". PRODUÇÃO E APRESENTAÇÃO: Leandro Bittar, Alvaro Pacheco e Nicolas Sessler CONVIDADOS: Ricardo Bottura Siga o @gregario_cycling nas redes sociais: https://instabio.cc/gregariocycling (https://instabio.cc/gregariocycling) This podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy

Esse episódio promete ser bem fincado na influência das memórias afetivas em nossas vidas e como elas podem se tornar insumos criativos, inclusive profissionais. Vamos conversar com Junior Bottura, Sócio-fundador da Cervejaria Avós, Embaixador Mastercard e especializado em Comunicação Mercadológica, além de tocar o Podcast De Papo Com a Véia que retornou em Março de 22 com a terceira temporada. Esse episódio vem cheio de sentimento, respeito, homenagem e cervejas Lager! Na condução, contamos também com ela, Nanda Alfig!

Nella mattinata di martedì 10 maggio, con i nostri Degiornalist - Fabiana Paolini e Claudio Chiari - è stata ospite l'amministratore delegato di Enit (Agenzia nazionale del turismo) Roberta Garibaldi per parlarci di turismo e di come l'Italia si presenta al mondo. Ieri, lunedì 10 maggio, si è svolto un grande evento a Milano con il volto di tanti personaggi importanti per presentare al meglio il nostro Paese. Roberta Garibaldi ci ha spiegato qual è l'obiettivo principale: «Far tornare tantissimi turisti stranieri, arrivare ai numeri del 2019 e superarli. I numeri segnano ancora un -30%, ma se guardiamo maggio e giugno troviamo numeri in crescita e vogliamo favorirla». L'amministratore delegato di Enit ci ha parlato della campagna di solidarietà in collaborazione con Coni e le federazioni sportive nazionali: «Abbiamo Ambassador che affiancano il progetto in qualità di testimonial per invitare i turisti stranieri a tornare nel nostro Paese». Lo sport sarà in prima linea insieme ad altre discipline con atleti come Federica Pellegrini e Bebe Vio che si affiancano a Roberto Bolle, Baricco, Bottura e molti altri: tutti rappresenteranno l'eccellenza italiana. Roberta Garibaldi ci ha inoltre spiegato di Scopri l'Italia che non sapevi, un progetto che riguarda i borghi e l'enogastronomia che è stato  sviluppato dalle regioni italiane finanziate dal Ministero con supporto di Enit. In chiusura ci ha descritto la presenza di Enit all'Eurovision 2022.

Una domanda che ne vale più di mille, una richiesta che prima o poi ci aspettiamo: MI AMI? Non saremo certo noi a darvi la risposta che cercate, l'unica cosa che possiamo fare è parlare del festival più atteso dell'anno con Stefano Bottura!

In deze aflevering aandacht voor de Italiaanse topchef Massimo Bottura die met zijn Osteria Francescana in Modena meerdere keren is uitgeroepen tot beste chef en restaurant ter wereld. Wat drijft hem? Wat is zijn geheim? Donatello kruipt voor deze aflevering speciaal achter het fornuis en bereidt Bottura's risotto met 'parmigiano op drie manieren.' Parmezaanse kaas is een belangrijk onderdeel in Bottura's keuken en hij sprong dan ook in de bres toen het gebied rond Modena en Parma in 2012 werd opschrikt door een aardbeving. Een gigantische voorraad aan Parmiggiano Regiano werd toen verwoest.  Deze week staan er een sterren-risotto en een Franciacorta-bubbel op het menu. Cultuurtip is de Netflix-serie Chef's Table waar Bottura in het eerste seizoen te gast was. See omnystudio.com/listener for privacy information.

Da un po' di tempo, ormai, le persone preferiscono i brand di cui sposano i valori, e sono pronte ad abbandonarli quando questi li tradiscono. Ce ne accorgiamo quando un pacco di pasta fa scoppiare una polemica social, o quando Patagonia boicotta Facebook perché in disaccordo con le sue politiche su diversi temi. Ciò che fa la differenza è sempre di più il "perché" alla base dell'esistenza stessa di un brand: il suo Purpose.E voi? Vivreste nella galassia Microsoft o sul pianeta Ikea?Siamo anche su:Instagram: https://bit.ly/2YUB6u4LinkedIn: https://bit.ly/30vzKqgIl nostro sito: https://bonfire.land/Sigla di Daniele Alfieri, scrittura e realizzazione della soundtrack di Daniele Alfieri e Luigi Piergentili, mastering di Edoardo Cicchinelli.

We have special guest this weekend, Nanni Bottura from Italy

«L’impopolare è internazionalista e se ne fotte dei confini. È patriota di molte patrie e non darebbe mai la vita per l’idea di un altro come diceva Voltaire, anche perché Voltaire non l’ha mai detto».L’Italia è l’unica nazione al mondo in cui la maggioranza berciante si dice fuori dal coro, chi se la prende con le minoranze – neri, omosessuali, iscritti al Pd – sostiene di essere discriminato, e gli evasori fiscali si lamentano con chi paga le tasse. Intanto, i progressisti continuano a inseguire il Centro, che si sposta sempre piú a Destra. Ma non sarà che il consenso è sopravvalutato? Forse, per perdere con stile (o vincere per fortuna) basterebbe dire o fare qualcosa di impopolare. Ecco allora il Manifesto del Partito Impopolare, una brillante disamina della nostra classe dirigente, con pratiche schede sugli attuali partiti populisti e un programma di governo impopolare: la Costituzione, sviscerata punto per punto. Immaginando il discorso introduttivo del premier, il simbolo, il pantheon degli Impopolari e il loro inno, Bottura inocula un vaccino contro tutti i populismi, e sta dalla parte dei proletari, anche quelli che credono di essere borghesi. "Manifesto del Partito Impopolare" di Luca Bottura - Giulio Einaudi Editore

© WDR 2021

Con Federica ed Enrico conosciamo VILLEGGENDO: Antonio e Paolo ci racconteranno aneddoti sulle prime 5 edizioni e qualche anticipazione succosa della sesta.

Com'è il serial di Netflix sui misteri della cucina, dedicato ai bimbi e ai loro genitori

"I tifosi dell'Inter festeggiano in piazza e a pagare sono solo i ristoratori e la cultura": così lo Chef Massimo Bottura, intervistato da Mary Cacciola ed Edoardo Buffoni. Bottura ha anche raccontato di essere in contatto con Franco Locatelli, coordinatore del Comitato Tecnico Scientifico, che vorrebbe già riaprire i ristoranti.

Prima ora - Audio Whatsapp degli ascoltatori. - Prato, operaia ventiduenne muore in fabbrica. Al telefono, Giovanni Santi, sindacalista Filctem Cgil Prato. Seconda ora - RadioTraffic: la viabilità con Lorenzo Zappullo. - Modena e Bottura al terzo posto di Viator tra le città mondiali del buon cibo. Intervista allo Chef Massimo Bottura. Terza ora - Borse e Mercati con Ettore Livini: parliamo del green pass e dell'annuncio su José Mourinho che fa volare l'AS Roma in Borsa. - Boom di richieste di interventi di chirurgia estetica. Al telefono, Francesco D'Andrea, Presidente della Società Italiana di Chirurgia Plastica.

Em mais uma da “série” de entrevistas, trouxemos o Junior Bottura da Cerveja Avós. Com a parceria da Cerveja da Casa, da Hops Company e da Levteck , vamos falar sobre os primórdios da avós, como um burnout deu origem a uma cervejaria e que podemos acreditar (eventualmente) no ser humano. Receitas do Brassagem Forte na Cerveja … Continue lendo "#95 – De frente com o Brassagem Forte: Junior Bottura" The post #95 – De frente com o Brassagem Forte: Junior Bottura appeared first on Brassagem Forte.

Michelin star chef Massimo Bottura spoke on how the Covid-19 pandemic and the consequent lockdown changed his outlook regarding food, fine dining, and restaurants. Speaking at the 18th edition of the Hindustan Times Leadership Summit, Bottura said that amid the pandemic, he has been asking himself many questions, like whether restaurants should be considered just a place to get food, or a hub of culture and knowledge. In a conversation with chef Ritu Dalmia, Bottura also spoke about his charity efforts. His 10 soup kitchens serve 3,800-5,000 meals every day.

Scarp de' tenis è ospite di Luca Bottura nel programma "Forrest" in onda su Radio 1. A rappresentarci è il "direttore per un numero", un grande nome che ha straordinariamente firmato il numero di dicembre/gennaio 2021 di Scarp: Carlo Verdelli. Questo l'estratto della puntata di Forrest del 9 dicembre 2020.

Scarp de' tenis è ospite di Luca Bottura nel programma "Forrest" in onda su Radio 1. A rappresentarci è il "direttore per un numero", un grande nome che ha straordinariamente firmato il numero di dicembre/gennaio 2021 di Scarp: Carlo Verdelli. Questo l'estratto della puntata di Forrest del 9 dicembre 2020.

Scarp de' tenis è ospite di Luca Bottura nel programma "Forrest" in onda su Radio 1. A rappresentarci è il "direttore per un numero", un grande nome che ha straordinariamente firmato il numero di dicembre/gennaio 2021 di Scarp: Carlo Verdelli. Questo l'estratto della puntata di Forrest del 9 dicembre 2020.

4 chiacchiere con Massimo Bottura

Nesse podcast iremos contar a história de transição de carreira da Giulia Bottura que apesar de ter trabalhado muitos anos na área financeira de grandes empresas, acabou arriscando tudo junto com seu marido e abrindo um dos maiores restaurantes de poke de São Paulo: o Let´s Poke. Você também acredita que ser empreendedor e abrir um restaurante é o seu propósito de vida? Gostaria de fazer essa mudança profissional? Então segue todas as dicas da Giulia Bottura para você transformar o seu quem me dera na sua própria realidade: 1. Faça contas! Se você quer empreender, não tem jeito. É preciso entender todo o cenário de volume de vendas, despesas, entre outros fatores financeiros. 2. Você tem que saber aonde está pisando e viver a realidade! Use estabelecimentos como inspiração para vivenciar o dia a dia e entender as experiências por detrás do ‘balcão'. Seja ‘cara de pau' e veja se pode acompanhar essa rotina antes de qualquer decisão final. 3. Todos os funcionários são importantes, mas para um restaurante a função de um nutricionista é essencial para pontos chaves, como execução de cardápio, auditoria, vigilância sanitária, fornecedores, número de funcionários, entre outros... 4. Os 3 principais pontos para tornar essa ideia em realidade é: Organizar o financeiro (Todas as contas que falamos lá em cima); Estruturar o negócio (Encontrar um ponto, contratar os funcionários, formar as áreas, entre outras burocracias) Criar a marca (Definir o nome, identidade visual, conceito...) 5. Por último e não menos importante, antes da decisão de qual empreendimento você quer abrir, é fundamental refletir em como você poderá fazer a diferença na vida dos seus consumidores e funcionários. Com certeza, será isso que irá te motivar todos os dias! Para conhecer toda a trajetória da Giulia Bottura e ouvir mais dicas, escute o podcast completo. Se você quer conhecer mais histórias sobre mudanças de carreira, segue a gente lá no Instagram: https://www.instagram.com/quem.me.dera/ e se inscreva no canal do Youtube (https://www.youtube.com/quemmedera). Na próxima quinta-feira, as 20h, teremos mais uma história inspiradora de mudança profissional para vocês! Créditos: - Apresentadoras: Camila Canais e Isabela Marcondes - Edição: Nathalia Greghi

Durante la prima fase dell’epidemia, i dottori che hanno perso la vita sono stati 179. In quella successiva siamo già a 4. Fulvio Bufi racconta la storia di uno di loro, che nel suo lavoro a Napoli aveva fatto scelte difficili e coraggiose. Poi, dal minuto 11'34", lo chef stellato Andrea Berton spiega come ha reinventato il suo modo di lavorare dopo il Dpcm del 25 ottobre che ha stabilito la chiusura dei ristoranti alle 18.Per altri approfondimenti:- Napoli, muore medico di famiglia contagiato da un paziente https://bit.ly/324YAeH- Coronavirus, il testo integrale del Dpcm del 24 ottobre https://bit.ly/3e2dZkp- La ricetta del ragù veloce dello chef Andrea Berton https://bit.ly/3kEgb4c

Nesta edição, analisamos os impactos nas vendas de motos durante a pandemia. O aumento na demanda por delivery e mesmo a busca por transportes individuais afetou o mercado de motos? Para falar sobre o assunto conversamos com Marcelo Franciulli, diretor executivo da Fenabrave, o motoboy André José da Silva, e Luiz Célio Bottura, consultor em Engenharia Urbana.See omnystudio.com/listener for privacy information.

A Câmara dos Deputados aprovou na última terça-feira (22/9) parte das alterações feitas pelos senadores no projeto que modifica o Código de Trânsito Brasileiro. Dentre as mudanças, a ampliação do prazo da Carteira Nacional de Habilitação (CNH) e do limite de multas a motoristas. Esse é o assunto do episódio de hoje, que traz o presidente da Comissão de Direito do Trânsito da OAB-SP, Rosan Jesiel Coimbra, e o consultor em engenharia urbana Luiz Célio Bottura. See omnystudio.com/listener for privacy information.

For this next Avenue Red Podcast episode we welcome Nanni Bottura (real name Giovanni Bottura), a refined crate-digging DJ and music enthusiast from the beautiful, vibrant Italian capital city of Rome. Here Giovanni has delivered us a lengthy almost 2.5-hour journey through a diverse mixture of records from his intriguing collection. Expect all kinds of sounds from tech-edged house and 4/4 dubby techno oddities through to razor-sharp, electrifying breaks and ravey sounds. It's a really interesting mix bursting with energy, as Giovanni showcases his supreme taste and his raw talent on the decks. "First of all I want to thank Alec for this opportunity. The DJ set was recorded during lockdown in Italy, where I am currently living. In that time more than any other thing, music was my happy refuge, my personal escape from reality. During that long period as the world stopped, I dug very deeply into different musical genres and the journey that you are about to listen to is one of the results of this research. It is a blend of new and not-so-new releases, which were aligned with my personal taste of the moment. Lots of breaky and spacey stuff in there. I really hope you’ll enjoy the mix!" Giovanni Bottura, September 2020 https://soundcloud.com/nannibottura PS. The artwork image was taken by Giovanni himself in Rome.

Confira esse episódio com a Renata Bottura, founder da Locus ABC Coworking e com grande rede de relacionamento de negócios

Para celebrar o início da nossa quarta temporada com estilo, trouxemos um assunto que, por si só, merece um brinde. Vem pro papo com o cervejeiro da nossa parceira Cerveja Avós (Junior) e uma especialista em marketing cervejeiro (Alice). PS: tem promo no final, ouça até o final do jogo!

Lud, a IPAcondriaca, e Leandro vão investigar o mundo das Lagers e ninguém melhor para elucidar esse universo do que Júnior Bottura da paulistana Cerveja Avós. Trilha sonora: In a Heartbeat by Kevin MacLeod Link: https://filmmusic.io/song/3907-in-a-heartbeat License: http://creativecommons.org/licenses/by/4.0/ Feelin Good by Kevin MacLeod Link: https://filmmusic.io/song/3744-feelin-good License: http://creativecommons.org/licenses/by/4.0 Degenerate Blues by Alexander Nakarada Link: https://filmmusic.io/song/4781-degenerate-blues License: http://creativecommons.org/licenses/by/4.0/ BrainStormAcres by Lilo Sound Link: https://filmmusic.io/song/6053-brainstormacres License: http://creativecommons.org/licenses/by/4.0/

Um bate papo polêmico sobre os últimos acontecimentos Livros físicos: http://bit.ly/livroscaio

When Italy shut down because of COVID19, Alexa Bottura had an idea: Why not show her father, world renown chef Massimo Bottura, cooking with their family each night in their home? She streamed it on Instagram Live and it quickly became a hit. In this conversation, we hear from Alexa about how Italy is doing, how the idea of the show began, and what the future for Kitchen Quarantine is. 

So our guest today is not one guest, but a whole family. The family of a very famous italian chef ! He holds 3 Michelin stars with his restaurant Osteria Francescana which is considered by many as the best restaurant in the world. He is also behind the non-profit organisation Food For Soul.This initiative in Paris is called Refettorio Paris and was launched in March 2018 in the crypts of the Madeleine church. This restaurant offers meals to the homeless and refugees while fighting against food waste.We are today with Massimo, Lara, Charlie and Alexa Bottura.In this episode the Bottura family shares with us how they are facing the crisis with optimism and thinking about the future.

Prima ora: - Borse e mercati con Ettore Livini. - Telefonate e audio Whatsapp degli ascoltatori. - In studio con noi, Luca Bottura presenta il suo libro "Buonisti un cazzo". Seconda ora: - Silvia Scotti per le aperture dei principali siti d'informazione. - Intervista ad Ambra Battilana Gutierrez, una delle accusatrici di Harvey Weinstein, l'ex re di Hollywood appena condannato.

Prima ora: - Al telefono Niccolò Carratelli ci racconta delle dimissioni di Luigi Di Maio da capo politico del M5S. - Borse e mercati con Ettore Livini. - Nomi curiosi ed esperienze strane al citofono di casa: telefonate e audio Whatsapp degli ascoltatori. - Sinisa Mihajlovic, allenatore del Bologna, tifa per Salvini e la Borgonzoni. Ne parliamo con Luca Bottura. Seconda ora: - Silvia Scotti per le aperture dei principali siti d'informazione. - Migrante morto al Cpr di Gradisca: al telefono Riccardo Magi, deputato di +Europa. - Messaggio di Caterina Bonvicini (scrittrice) dalla nave Ocean Viking. - In studio, Federica Gasbarro ci presenta il suo libro "Diario di una striker. Io e Greta per il clima dalle piazze all'ONU".

Oops! I Dropped the Lemon Tart, is the name of the perfectly imperfect dessert by chef Massimo Bottura of the acclaimed Osteria Francescana. The recipe first came about when Kondo Takahiko, Osteria Francescana’s pastry chef, let go of one of the restaurant’s signature desserts at an inopportune moment. Rather than simply ditch the smashed tart, Takahiko and Bottura decided to remake it in a culinary tribute to the thing that defines great art in any sphere — imperfection. “It’s imperfect,” says Bottura, “in a perfect way.” The episode features: Inspired School Of Astral Music, Blue Communion: ISAM and Time Gate: ISAM.

00:00 Solo in Italia c'è chi tifa la Capitana. E l'autore ex Rai 3 Bottura parla addirittura di sessismo. 05:05 Salvini e il papà di Gad Lerner… 05:50 E in […]

Chris and Kristie return to talk what was possibly the best 3 episode run of #MasterchefAU this series. We talk a very high level of cooking, Billie being allowed to shine as a mentor, and comfort #Teamben or as they are now known, just #team in his moment of defeat. Plus, Massimo fucking Bottura!

Se casualmente você encontrasse um importante investidor e precisasse captar o interesse dele pelo seu negócio em 15 segundos, você conseguiria? Parece desafiador e de fato é. Hoje, recebemos a Renata Bottura sócia da Locus ABC para dar dicas efetivas de como criar uma boa rede de contatos e contar como o networking influenciou na carreira dela. Aperte play: Locus nas redes sociais: - Facebook: www.facebook.com/locusabc- Instagram: www.instagram.com/locusabc

Renata Bottura é sócia da Locus ABC, uma rede de coworking presente nas cidades de Santo André, São Bernardo do Campo e São Caetano do Sul. Neste episódio ela conta sua história, como ela decidiu empreender, quais decisões e escolhas a trouxeram até aqui, e quais os desafios de ser uma empreendedora jovem e mulher.

Chef Massimo Bottura's restaurant Osteria Francescana in Modena, Italy currently holds the top spot on the annual list of the world's 50 best restaurants. But his creative and contemporary take on Italian cuisine wasn't always a hit with the locals. Bottura joins Stretch and Bobbito to talk about the early days of his now-famous restaurant, the humble roots of Italian cuisine and how he's using his influence to advocate against food waste and hunger via his non-profit, Food For Soul. Plus, Jon Gray from the Bronx-based food collective Ghetto Gastro calls in to talk about their plans to collaborate on a community kitchen project.

A bound book of Grandma’s recipes 1 asparagus Some phodshi 1 year at Le Bernadin An epic journey through India A fateful meeting with Massimo Bottura Bowls of drumstick soup Lots of karaoke  A generous helping of Irksome Bliss This week on NoSugarCoat, Pooja chats with Chef Thomas Zacharias from The Bombay Canteen. Trained at Culinary Institute of America, Thomas  has previously worked at Le Bernadin in New York and Olive in Bangalore and Mumbai. ---Follow Thomas at @cheftzac and Pooja at @PoojadhingraFor more information, go to le15.com.  This is a Maed In India Production; check them out at maedinindia.com

Massimo Bottura is the chef and owner of Osteria Francescana in Modena, Italy which was ranked #1 on the World’s 50 Best restaurant list in 2016. He was featured on Netflix’s docu-series Chef’s Table. In this episode, he shares two recipes; one from his new cookbook, Bread is Gold; and an original recipe he improvised for Kappy. Bottura has a nonprofit organization called Food for Soul, to promote social awareness of food waste and hunger. If you missed Massimo’s full episode, check out Episode 027.

Massimo Bottura once cried while eating Lennox Hastie's food at Firedoor. When the chef behind Osteria Francescana, named world's best restaurant in 2016, tears up while eating your steak, you must be doing something right. Perhaps that's why Lennox was compelled to smuggle his signature dry-aged meat all the way to Italy when he visited Bottura recently. Also on Team Firedoor: Pete Wells, who is probably the most important food critic in the world. The New York Times journalist's write-up of the Surry Hills restaurant was so favourable that Lennox ended up on the front cover of the newspaper. Firedoor is remarkable for its focus on smoke, burn and char. It relies on a fascinating mix of woods to fuel its kitchen – from ironbark to apple and even wine oak barrels. Every aspect of the menu, even the dessert, is touched by fire. Lennox learnt a lot about cooking with raw flames when he was at the grill-focused Asador Etxebarri in rural Spain. He dropped by for a day and ended up staying for five years. He worked with chef Victor Arguinzoniz on many fire-fuelled experiments – they even grilled caviar. Also: there were steaks that came from 21-year-old cows. And even though Etxebarri was a Michelin-starred establishment (and currently rated the sixth best restaurant in the world), Lennox basically lived in a ruin on the site. “Sheep used to walk in the back door to keep warm in the winter.” He also talks about how fire is at the heart of every culture, and can be a tricky medium to master (even the wood literally takes years to be ready to burn; and of course, we totally nerd out about Firedoor's fuel source, especially indigenous ironbark, which burns 400C hotter than the European woods that Lennox dealt with in Spain). Gas has only been around for a few centuries, but we've been cooking with fire since the beginning of time – yet there's still a lot to learn and it's fascinating to hear about Lennox's experiments and insights on trying to tame flames. (The heat also means he's had a few heart attacks when the fire alarm goes off – but on the upside, a recent incident led to a refurbishment of the restaurant, complete with new hearth.) We also chat about how he comes up with vegetarian dishes – given Firedoor is famous for a steak that's aged for around 200 days – and his favourite places to eat and drink in Sydney. PS Firedoor fans should keep an eye out for Lennox's upcoming book, Finding Fire, which is published by Hardie Grant in November.

Massimo Bottura is the driving force behind one of the world’s greatest destination restaurants: Osteria Francescana in Modena, Italy. The chef/author/restaurateur spent the last two decades developing a style of Italian cuisine that points toward the future while paying respect to the past. Last year, shortly after Osteria Francescana landed at the top of the World’s 50 Best list, Bottura and his team began opening non-profit community kitchens in his native Italy, as well as Rio de Janeiro. In his chat with Upsell co-host Greg Morabito, Bottura outlines his ambitious expansion plan for these neo soup kitchens, and he reflects on the importance of education and collaboration within the culinary community.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Simon Giacotto verkocht zijn IT-bedrijf en werd een toegewijde pizzabakker die nu met de grote Pizzabijbel komt; chocolatier Hans Heiloo test Italiaanse specialiteiten; kookboekenfanaat Jonah Freud geeft college over de Italiaanse sterrenchef Massimo Bottura en de jongste bediende waagt zich aan een echte Bottura. Presentatie Petra Possel

Parte 3 - Anna Falcone, vicepresidente del "Comitato per il NO", fa un appello al ministro Boschi, Matteo Salvini dice che Bottura, se vuole, può anche andarsene all'estero e Maurizio Gasparri dedica una nuova ode al NO.......

Parte 2 - Anna Falcone, vicepresidente del "Comitato per il NO", fa un appello al ministro Boschi, Matteo Salvini dice che Bottura, se vuole, può anche andarsene all'estero e Maurizio Gasparri dedica una nuova ode al NO.......

Parte 1 - Anna Falcone, vicepresidente del "Comitato per il NO", fa un appello al ministro Boschi, Matteo Salvini dice che Bottura, se vuole, può anche andarsene all'estero e Maurizio Gasparri dedica una nuova ode al NO.......

This week, food lover's trip to Italy, from the low to the high, including a stop at the world's #1 restaurant, and of course, plenty of gelato. Steve Dolinsky just got back from a 8 day tour of Rome, Florence, Modena and Siena, with a crucial stop in the town of Panzano. That's where Dario Cecchini plies his trade, as one of his nation's most famous butchers. And I love that only in a place like Italy, is a butcher treated like a rock star. Then, Steve visits other guy who is treated like a rock star in Italy is Massimo Bottura. The chef and driving force behind Osteria Francescana, in Modena, now sits atop the World's 50 Best list, and whether you agree with that list or not, he is always talked about as one of the best chefs on the planet; even being featured in Episode One of Season One of Chef's Table. Steve had a chance to dine at Mr. Bottura's restaurant to learn a bit more about some of Tuscany's most beloved dishes.

This week, we talk to chef Massimo Bottura, whose restaurant, Osteria Francescana in Modena, Italy, was just awarded the number one spot on the annual World's 50 Best Restaurants list. Chef Bottura tells us all about his hometown of Modena, his mind-bending approach to food, his passions for art and travel, and what it's like to come in first at the biggest food party of the year.

"Piero della Francesca": la mostra a Forlì visitata con il curatore Antonio Paolucci; Massimo Bottura, chef stellato racconta le passioni e i progetti di un artista ai fornelli; Claudio Santamaria e il suo "Jeeg Robot" al cinema

Francesca has always had a unique relationship with food, but food also became an academic interest of hers. For her bachelor in linguistics, she wrote a thesis on food as a communication system, through the example of Massimo Bottura - an incredibly rich experience during which she had the chance to capture Bottura's personal message and how he spreads it. As natural continuation on her food path, Francesca enrolled in a master's program in Food Culture and Communications at the "Slow Food University", which resulted in another incredibly rich learning experience. In her master's thesis she redefined the meaning of culinary authenticity through the analysis of the recipe as the linguistic path that allow us to associate a dish to its name. As a testament to her passion and insight, Francesca then joined the team at Osteria Francescana. (Music by www.purple-planet.com)

Estratto dalla puntata del 17-02-2014Valentina di Radio Immaginaria Bologna ha intervistato il giornalista, conduttore radiofonico e autore televisivo Luca Bottura!

Radioimmaginaria Sangio riprende l'attività nella propria sede dopo la pausa estiva, con un collage di interviste fatte dai Tipi Immaginari durante il Premio Ilaria Alpi a giornalisti intervistati: Gad Lerner, Filippo Solibello, Luca Bottura