Podcasts about fresh pasta

Struggling with high turnover in your restaurant? In this episode, Roger and Russ dive into how to reduce employee turnover, boost team morale, and lead with purpose. Learn how POS data, AI, and strong culture can transform your operations and keep your best people longer. The Top 3 Restaurant Profit Killers & How To Fix Them Fast (Free Video Training): https://restaurantrockstars.com/profits Restaurant Profit Maximizer Mini-Masterclass: (Only $7 for limited time) Learn how just a few tweaks in the way you run your business can hugely impact your profits. https://restaurantrockstars.com/sp/restaurant-profits Connect with our guest: https://www.agilenceinc.com https://www.linkedin.com/company/agilence-inc https://www.linkedin.com/in/russhawkins/ https://www.facebook.com/agilence https://x.com/agilence Thank you to our sponsors: Restaurant Technologies: takes care of your fry oil challenges. They handle everything end-to-end from delivering, filtering monitoring, collecting, and recycling your waste cooking oil. Restaurant Technologies customers save 10-15% on their insurance premiums and even get bonuses for any new customer referrals. https://www.rti-inc.com or call 866-399-3639 to get started today. The Restaurant Academy: Everything you need to know to optimize profits, maximize sales and train your team in restaurant fundamentals! https://restaurantrockstars.com/joinacademy/ Lilly's Fresh Pasta - Lilly's Fresh Pasta creates the finest fresh pastas from scratch using clean ingredients and old-world recipes passed down from mother to son. Lilly, the company matriarch and her son Antonio continue to follow the highest quality standards for their products. Ask your sales rep today or go to: https://lillysfreshpasta.com MyEmployees: A happy team is a productive team. Boost morale, team-spirit and employee appreciation with impactful, consistent and genuine recognition programs. MyEmployees helps thousands of hospitality leaders uplevel performance, lower turnover and build winning teams. Go To: www.myemployees.com/hospitality TouchBistro: Touch Bistro helps speed up service, reduce errors and turn tables faster while loyalty programs, online ordering and contactless payments boost your bottom line. Plus real time analytics, inventory tracking and staff scheduling are game changers. Reach out to my friend becky, tell her I sent you and she will take good care of you! Her email is btartick@touchbistro.com or call her at 647-360-3994. Connect with Restaurant Rockstars on Social Media: LinkedIn Roger: https://www.linkedin.com/in/roger-beaudoin-21590016 LinkedIn Restaurant Rockstars: https://www.linkedin.com/company/restaurant-rockstars Facebook: https://www.facebook.com/restaurantrockstars/ Instagram: https://www.instagram.com/restaurantrockstars X: https://x.com/RestaurantRock1

In this episode, Roger discusses the fundamental differences between a manager and a true leader, focusing on how to get optimum performance from your team members through a culture of accountability. He introduces a comprehensive framework for effective leadership, emphasizing the importance of recognizing talent, empowering employees, and fostering a strong company culture. Roger shares insights from his own experience running restaurants with a 96% retention rate, illustrating how to develop 'intrapreneurs', maintain robust team morale, and implement a successful career development program. Tune in to learn about the vital components of a career description, the impact of regular performance reviews, and various incentive strategies to turn your employees into motivated leaders. 00:00 Introduction to Leadership vs. Management 00:48 The Essence of True Leadership 02:38 Empowerment Over Delegation 04:52 Building a Company Culture 07:03 Fixing What's Broken 08:59 Accountability and Career Descriptions 13:35 Disciplinary Procedures and Incentives 19:35 Recognition and Rewards 25:29 Conclusion and Resources Thank you to our sponsors: MyEmployees: A happy team is a productive team. Boost morale, team-spirit and employee appreciation with impactful, consistent and genuine recognition programs. MyEmployees helps thousands of hospitality leaders uplevel performance, lower turnover and build winning teams. Go To: www.myemployees.com/hospitality The Restaurant Academy: Everything you need to know to optimize profits, maximize sales and train your team in restaurant fundamentals! https://restaurantrockstars.com/joinacademy/ Restaurant Technologies: takes care of your fry oil challenges. They handle everything end-to-end from delivering, filtering monitoring, collecting, and recycling your waste cooking oil. Restaurant Technologies customers save 10-15% on their insurance premiums and even get bonuses for any new customer referrals. https://www.rti-inc.com or call 866-399-3639 to get started today. Lilly's Fresh Pasta - Lilly's Fresh Pasta creates the finest fresh pastas from scratch using clean ingredients and old-world recipes passed down from mother to son. Lilly, the company matriarch and her son Antonio continue to follow the highest quality standards for their products. Ask your sales rep today or go to: https://lillysfreshpasta.com The Top 3 Restaurant Profit Killers & How To Fix Them Fast (Free Video Training): https://restaurantrockstars.com/profits Restaurant Profit Maximizer Mini-Masterclass: Learn how just a few tweaks in the way you run your business can hugely impact your profits. https://restaurantrockstars.com/sp/restaurant-profits Restaurant Menu Profit Accelerator: Many restaurants lose money every day because their menu just isn't as profitable as possible. You can't control rising costs but you CAN control how profitable your menu is, this is a massive game-changer: https://restaurantrockstars.com/sp/the-menu-accelerator/ Make More Money In Your Restaurant EVERY DAY! Unlock all the Secrets to Running a Highly Profitable Restaurant. Follow the Restaurant Profit Fast Track: Master Finances, Boost Sales, Train Staff, and Multiply Your Revenue! Unlimited Staff Accounts. Join the Restaurant Academy: https://restaurantrockstars.com/joinacademy

In this captivating episode of the Restaurant Rockstars podcast, I had the pleasure of delving into the inspiring journey of Chef Giovanni, an acclaimed restaurateur with a vibrant family legacy in the restaurant industry. With three thriving locations in Las Vegas, Chef Gio shares his experiences, challenges, and insights into building and maintaining successful restaurants. The Top 3 Restaurant Profit Killers & How To Fix Them Fast (Free Video Training): https://restaurantrockstars.com/profits Make More Money In Your Restaurant EVERY DAY! Unlock all the Secrets to Running a Highly Profitable Restaurant. Follow the Restaurant Profit Fast Track: Master Finances, Boost Sales, Train Staff, and Multiply Your Revenue! Unlimited Staff Accounts. Join the Restaurant Academy: https://restaurantrockstars.com/joinacademy Thank you to our sponsors: Lilly's Fresh Pasta - Lilly's Fresh Pasta creates the finest fresh pastas from scratch using clean ingredients and old-world recipes passed down from mother to son. Lilly, the company matriarch and her son Antonio continue to follow the highest quality standards for their products. Ask your sales rep today or go to: https://lillysfreshpasta.com Restaurant Technologies: takes care of your fry oil challenges. They handle everything end-to-end from delivering, filtering monitoring, collecting, and recycling your waste cooking oil. Restaurant Technologies customers save 10-15% on their insurance premiums and even get bonuses for any new customer referrals. https://www.rti-inc.com or call 866-399-3639 to get started today. The Birthday Club – Everyone celebrates their birthday! Get new and repeat business, fill your tables, and boost sales with Birthdays: https://jointhebirthdayclub.com/BirthdayRockstar/

Andrew shares what it takes to be a remarkable General Manager and his journey in the restaurant industry, offering valuable lessons for anyone looking to enhance their establishment's operations and culture. His experiences and insights offer valuable lessons for restaurant professionals aiming to refine their operations and build a robust company culture. Restaurant Profit Maximizer Mini-Masterclass: Learn how just a few tweaks in the way you run your business can hugely impact your profits. https://restaurantrockstars.com/sp/restaurant-profits Want to Make More Money in Your Restaurant Every Day? Discover the Restaurant Profit Fast Track — your step-by-step guide to running a wildly profitable restaurant. ✅ Master your numbers ✅ Boost daily sales ✅ Train & empower your team ✅ Multiply your revenue Plus, get unlimited staff accounts so your whole team levels up!!

In this episode of the Restaurant Rockstars Podcast, we're diving into the art and science of restaurant branding with Elizabeth Brasch, a marketing and branding powerhouse at Mellow Mushroom. Tune in for a masterclass in restaurant branding from one of the pros behind a truly iconic name in the industry. Restaurant Profit Maximizer Mini-Masterclass: Learn how just a few tweaks in the way you run your business can hugely impact your profits. https://restaurantrockstars.com/sp/restaurant-profits Restaurant Menu Profit Accelerator: Many restaurants lose money every day because their menu just isn't as profitable as possible. You can't control rising costs but you CAN control how profitable your menu is, this is a massive game-changer: https://restaurantrockstars.com/sp/the-menu-accelerator/ Make More Money In Your Restaurant EVERY DAY! Unlock all the Secrets to Running a Highly Profitable Restaurant. Master Finances, Boost Sales, Train Staff, and Multiply Your Revenue! Unlimited Staff Accounts. Join the Restaurant Academy: https://restaurantrockstars.com/joinacademy Connect with us on Social Media: LinkedIn Roger: https://www.linkedin.com/in/roger-beaudoin-21590016 LinkedIn Restaurant Rockstars: https://www.linkedin.com/company/restaurant-rockstars Facebook: https://www.facebook.com/restaurantrockstars/ Instagram: https://www.instagram.com/restaurantrockstars X: https://x.com/RestaurantRock1 Subscribe to the Restaurant Rockstars Podcast: iTunes - https://apple.co/2WaKyqV Spotify - https://spoti.fi/3xGuOd0 Google - https://bit.ly/2VM10P1 Stitcher - https://bit.ly/3iFGAAb Soundcloud - https://bit.ly/3lYBhho YouTube - https://www.youtube.com/@RestaurantRockstars Connect with our guest: https://www.mellowmushroom.com/ https://www.facebook.com/mellowmushroom https://www.instagram.com/mellowmushroom/ https://www.tiktok.com/@mellowmushroom Thank you to our sponsors: Lilly's Fresh Pasta - Lilly's Fresh Pasta is made to European standards with no preservatives or fillers. They use 100% non-GMO, glyphosate-free ingredients—Italian unbleached wheat and pure filtered water. Elevate your menu—serve Lilly's Fresh Pasta in your restaurant. Ask your local food service rep or call Antonio directly at (603) 818-2100 https://lillysfreshpasta.com Restaurant Technologies: takes care of your fry oil challenges. They handle everything end-to-end from delivering, filtering monitoring, collecting, and recycling your waste cooking oil. Restaurant Technologies customers save 10-15% on their insurance premiums and even get bonuses for any new customer referrals. https://www.rti-inc.com or call 866-399-3639 to get started today. The Birthday Club – Everyone celebrates their birthday! Get new and repeat business, fill your tables, and boost sales with Birthdays: https://jointhebirthdayclub.com/BirthdayRockstar/ The Restaurant Academy – Unlock the Secrets to Running a Highly Profitable Restaurant Master Finances, Boost Sales, Train Staff, and Multiply Your Revenue! Running a restaurant is tough—but making it wildly profitable doesn't have to be. It's all in The Restaurant Academy Training System: https://restaurantrockstars.com/joinacademy/

On this week's episode, host Caryn Antonini is joined by  Sara Romagnosi, Marketing Director for Marcato, an Italian manufacturer of machine and accessories for fresh pasta, bakery, pastry, and pizza making. Sara has been with the family owned company since 2014, where she has had the opportunity to develop many different projects with people coming from different countries.For more information on our guest:Made in Italy Pasta Machines & Accessoriesmarcatousa.com###Get great recipes from Caryn at https://carynantonini.com/recipes/

The Taste of Buffalo returns this weekend, and A'mano Fresh Pasta Kitchen will be one of the restaurants taking part.

We talk to two relationship therapists about their new book on how couples can navigate conflict together. Then, on this week’s edition of Food Friday we learn how to make delicious fresh pasta. Finally, we talk to a political scientist about how political polarization is reflected in Congress’ conduct.

JON'S FRESH PASTA DAY by 101.9POR

This week, Antonio from Lilly's fresh pasta is joining me on the podcast.    For more podcasts episode or marketing help visit https://www.smartpizzamarketing.com   Learn from us:  https://www.smartpizzamarketing.com/mastermind Work with us: https://www.smartpizzamarketing.com/zip   Get our pdf of 65 content ideas for your restaurant https://www.smartpizzamarketing.com/contentideas   Gear Used for this: Cannon g7x: https://amzn.to/2TaMJql Cannon Rebel t6ii:  https://amzn.to/31r2yhg At2020 microphone: https://amzn.to/3jhh1lM Ring Light: https://amzn.to/34eMPUr Scarlett mixer: https://amzn.to/3m1fNNx   Contact Us:  P.O. Box 82  Swampscott MA 01907  

Danny Freeman is a chef and content creator known for his colorful and creative takes on fresh pasta and Italian cooking. He fell in love with pasta making after attempting one of his grandmother's recipes but quickly veered from the traditional and began making pasta in bright colors and original shapes. After posting videos of his pasta creations online, he gained a devoted following and developed his signature style of colorful, joyful, and delicious food. His work has been featured by Good Morning America, The Rachael Ray Show, Teen Vogue, Buzzfeed, and more, and his videos have been viewed hundreds of millions of times. A graduate of Tufts University and Columbia Law School, he was a legal services lawyer before becoming a pasta chef. Danny lives in New York's Hudson Valley with his husband and their daughter. He can be found on TikTok, Instagram, and YouTube under the name @DannyLovesPasta. Become a member at https://plus.acast.com/s/unimpressedpodcast. https://plus.acast.com/s/unimpressedpodcast. Hosted on Acast. See acast.com/privacy for more information.

It's always a pleasure when we get new Music from Busby Marou. We've got an Album out Mid-Year so we got the scoop on the new tracks plus some crazy stories from the road!See omnystudio.com/listener for privacy information.

Designing Women, Season 4, Episode 10: ManhuntMary Jo is looking for a MAN.Watch along with us on Hulu (Not Sponsored)Buy our Merch: www.mimsandmaim.comSupport us on Patreon at www.patreon.com/mimsandmaimThank you to our Patrons:Sharon JDeana FElizabeth JAdam PCrystal ASupport us Via PayPal: https://www.paypal.com/donate?hosted_button_id=VNMM8UTK485XQSpecial thanks to Miss B for her sponsorship of our podcast. You can find her on TikTok @GeektombFind the queens on Twitter:Auntie Maim: @auntiemaimsThe Divine Miss Mims: @divinemissmimsThank you to MrMahaffey for our lovely artwork.Follow him on Instagram: www.instagram.com/MrMahaffeyEtsy Store: www.etsy.com/shop/MrMahaffeyOur Theme Song is Composed by JDR #1980s #1990s #auntiemaim #Charlene #comedyqueens #designingwomen #dragqueens #Julia #lgbt #Maryjo #podcast #sitcom #Suzanne #thedivinemissmims #Anthony #Bernice #tv #comedy #tvshow #comedy #classic #kween #yas #pod #newepisode #hulu #rewatch #tvshows #bingewatching #bingeworthy #joannfabric

Helen takes you behind the scenes at the Valtellina Wine Trail in Italy. From pre-race croissants, to wine tasting en route, fresh pasta at the finish line to gorgeous Alpine views, this is an event to go on your bucket list.Find out more about this week's episode:Valtellina Wine Trail InstagramValtellina Wine Trail websiteJoin Helen and sign up for the Erdinger 5K Your Way Challenge, 2023. Choose whether to join Team Nikki, Team lucy or Team Tom and help people affected by cancer to stay active. Get custom kit from PrescaPodcast SponsorsForm Swim and Presca Sportswear are sponsoring the podcast on a bi-weekly basis so you can hear the best interviews in triathlon each week. FORM Swim - 15% off smart swimming goggles. Presca Sportswear - Sustainable Sportswear. Get 15% off with the code insidetri15Like what you heard?Let me know! Connect with Inside Tri Show across Social Media, just search Inside Tri Show or click on the icons belowGET YOUR HANDS ON AN EXCLUSIVE EPISODE!Sign up to be a vino buddy or a training buddy on Patreon and get your hands on two patrons-only episodes a year. Or just support the show by buying Helen a coffee every month by becoming a coffee buddy Patreon of the Inside Tri Show.Listener DiscountsFor 15% Discount on FORM Swim goggles: https://www.formswim.com/pages/insidetrishowPresca Sportswear - 15 % off here with the code insidetri15 - valid until the end of march 2023Resilient Nutrition - Get 10% off here via this link.33 FuelYou can also get a discount at komfuel.co.uk with the code insidetriThis podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy

Fresh Pasta! Fresh pasta is trending across Italian menus all over the place. This week Maria and Harlan roll into one of Long Island's best restaurants, 388 Italian Restaurant in Roslyn Heights and take on Chef Sal's fresh linguini alexia and paccheri a la chris along with some other 388 classics. Once again the age long question is brought up again. Is it sauce or is it gravy? This and so much more on this week's episode of First Bite with Maria and Harlan. www.solefreeradio.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

After a successful career as a civil litigation lawyer, and then working for the Victorian government for 10 years as a senior policy adviser on red tape reduction in small businesses like restaurants Julia Picone (Pentolina Fresh Pasta and bar) felt like a career change. Completely in love with Italian food, culture and way of life she acted on the urge to jump into the hospitality sector with an Italian restaurant, where she is now juggling the red tape from the other side of the fence.https://www.pentolina.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Ep 196 - Sharing Italian heritage through a true love for pasta making with Piera and Federica from Piera Pasta Fresca Piera Pasta Fresca is a pasta business supplying Fresh Pasta to restaurants and individuals all around Melbourne.  Their founder Piera aims to share her Bolognese roots with the Australian community, through her love for Pasta Having arrived in Australia with her husband in 2010 on Valentines Day she realised that her love for making pasta was undeniable. She is now one of the most well-known pasta makers in Melbourne and her dream of starting her own pasta business finally came true last year. Welcome to the program, Piera Pagnoni and Federica Tassini the sales and operations manager on this week's podcast.   In this podcast we talk about how the business started in February 2020 and has only gone to another level, how to produce the best pasta using the simplest methods, Piera's thoughts on apprenticeships in hospitality, and how they have built a secret pasta club supplying some of Victoria's best venues. Please find our guest information here: Website:  https://pierapastafresca.com.au/ (https://pierapastafresca.com.au/) Instagram:  https://www.instagram.com/pierapastafresca/?hl=en (https://www.instagram.com/pierapastafresca/) Please find us here at POH: Website: https://principleofhospitality.com/ (https://principleofhospitality.com/) Instagram: https://www.instagram.com/principle_of_hospitality/ (https://www.instagram.com/principle_of_hospitality/) Thanks to our supporter for this season - https://www.mryum.com/ (Mr Yum) https://www.mryum.com/split-and-pay (https://www.mryum.com/split-and-pay) Mentioned in this episode: Mr Yum - Split & Pay Split the bill, pay the bill - their way Allow guests to quickly split the bill by a percentage, item or custom amount and make payments their way including credit card, Apple Pay, Google Pay, Afterpay and use partial cash payments and vouchers. Simple! https://principle-of-hospitality.captivate.fm/https-www-mryumcom-split-and-pay (Mr Yum - Split & Pay ) Mr Yum - Split & Pay Split the bill, pay the bill - their way Allow guests to quickly split the bill by a percentage, item or custom amount and make payments their way including credit card, Apple Pay, Google Pay, Afterpay and use partial cash payments and vouchers. Simple! https://principle-of-hospitality.captivate.fm/https-www-mryumcom-split-and-pay (Mr Yum - Split & Pay )

Shane and Dan return to guess Shane's weight, Agent S returns, how you lost your virginity, adapting to a healthy lifestyle, perfect Flyers' offseason, more!

To tell us about making your own pasta and which shapes go best with which sauces, Pici restaurant chef, Jonathan Thevenard joins Jesse.

Ep 174 - Sharing Italian heritage through a true love for pasta making with Piera and Federica from Piera Pasta Fresca Piera Pasta Fresca is a pasta business supplying Fresh Pasta to restaurants and individuals all around Melbourne.  Their founder Piera aims to share her Bolognese roots with the Australian community, through her love for Pasta Having arrived in Australia with her husband in 2010 on Valentines Day she realised that her love for making pasta was undeniable. She is now one of the most well-known pasta makers in Melbourne and her dream of starting her own pasta business finally came true last year. Welcome to the program, Piera Pagnoni and Federica Tassini the sales and operations manager on this week's podcast.   In this podcast we talk about how the business started in February 2020 and has only gone to another level, how to produce the best pasta using the simplest methods, Piera's thoughts on apprenticeships in hospitality, and how they have built a secret pasta club supplying some of Victoria's best venues. Please connect with PPF below- PPF Website:  https://pierapastafresca.com.au/ (https://pierapastafresca.com.au/) PPF Instagram:  https://www.instagram.com/pierapastafresca/?hl=en (https://www.instagram.com/pierapastafresca/) PPF Linkedin:  https://www.linkedin.com/company/pierapastafresca/ (https://www.linkedin.com/company/pierapastafresca/) Please connect with us at POH below- POH Website:  https://principleofhospitality.com/ (https://principleofhospitality.com/) POH Instagram:  https://www.instagram.com/principle_of_hospitality/ (https://www.instagram.com/principle_of_hospitality/)

When the pandemic began, many people decided to start baking bread with their newly found free time at home. But, many have moved on from making bread to something else; fresh pasta. Making pasta is a new obsession for many people. And you might even know someone who got a pasta maker for Christmas... Click Here To Subscribe Apple PodcastsSpotifyGoogle PodcastsTuneInStitcheriHeartRadioPandoraDeezerOvercastPocketCasts jQuery(document).ready(function($) { 'use strict'; $('#podcast-subscribe-button-13292 .podcast-subscribe-button.modal-61d4ae5d20d00').on("click", function() { $("#secondline-psb-subs-modal.modal-61d4ae5d20d00.modal.secondline-modal-61d4ae5d20d00").modal({ fadeDuration: 250, closeText: '', }); return false; }); });

In this episode of “Always Hungry”, Bobby and Sophie dish on “Fresh Pasta”. They discuss some of the most delicious preparations using fresh pasta, Bobby shares some pasta focused highlights from his cooking career, and finally, Bobby shows Sophie how simple it is to make pasta from scratch, For more information on "Always Hungry" follow the hosts on Instagram: Bobby Flay's Instagram: https://www.instagram.com/bobbyflay Sophie Flay's Instagram: https://www.instagram.com/abc7sophie Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Winter finale and we are totally kale-ing it, making the easiest fresh pasta ever

We're going around the room where Elvis talks about nothing being like fresh pasta!

We're going around the room where Elvis talks about nothing being like fresh pasta!

Today on Polypropylene Issues, Dave, Nastassia and The Rest are joined by from Joel Gargano of Grano Arso in Chester, CT. After a brief foray into using welding equipment for wine storage, they dive into all things pasta: extruding pasta and meat, dried vs fresh pasta, secrets for making gnocchi, etc. Plus, Dave quickly weighs in on the topic of ceramic knives, and knife sharpening generally.Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.  Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member!Cooking Issues is Powered by Simplecast. 

A new Food For Thought this week, and conversations include: Genoese Christmas bread, fresh pasta & sausage, seitan, vegan matzah ball soup and much more. Tune in your tastebuds! It airs daily at 1:00 on http:www.panjradio.com or listen to our podcasts ANYTIME at:http://FoodForThought.buzzsprout.com Feel free to send comments or questions to laura@chamberswalk.com#foodforthought

Today we discover the real origins of fresh pasta, the difference between Maleficent and Rumpelstiltskin, and Matthew's Kung Fu dreams. After tunneling through pasta nests, Molly Mart and crushed lettuce we finally get around to remaking The Shawshank Redemption. VOTE! VOTE! VOTE! Episode Transcript Spinasse Bears Eating Salmon See omnystudio.com/listener for privacy information.

Today Maria is joined by author and communications professional Lorraine Ranalli, who brings stories of her book "Gravy Wars," Italian Cuisine, and theater. Also featured is a recipe from Maria's "Basic Art Of Italian Cooking" series for home-made pasta in honor of World Pasta Month. Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com ----- Intro music: "A Quick Coffee" by Borrtex - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ Outro music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ --- Send in a voice message: https://anchor.fm/maria-liberati/message Support this podcast: https://anchor.fm/maria-liberati/support

If the name "Raffetto" sounds familiar to you, it's because today's guest, Sarah Raffetto, is part of a pasta conglomerate spanning 4 generations! Her family business, Raffetto's Fresh Pasta, has been a Greenwich Village staple since 1906. In addition to being pasta royalty (literally, Sarah's instagram handle is @pastaheiress) - she is also my @petitepastajoint business partner. Sarah had the most special bond with her Nonna Romana - they were even roommates for a decade. In today's episode we talk about Sarah's childhood as an extremely picky eater, Italian guilt laid on thick, Sarah's secret acting aspirations and more. Sarah also tells us about her Nonna's pink rice: a simple dish that will always remind her of Nonna Romana. You can find Sarah: On instagram: @pastaheiress At her family business slinging pasta on the daily: @raffettos_pasta / raffettospasta.com (PS: they ship internationally via Goldbely and locally via Mercato so get you some ravioli) And of course, at @petitepastajoint - our pasta pop-up and private events company!

On today's episode of Art History Issues, Dave and Nastassia welcome first-timer Jean Nihoul (MOFAD, Booker & Dax).  Together they cover cooking with coals and wood fire, non-traditional methods for creating Cultured Butter, how to freeze fresh pasta, using Monkfruit as an alternative to Stevia and more.Plus, Dave recommends that you don't build your own hot poker, and Nastassia helps Dave figure out how to spend his billions. Classic in the Field: The River Cottage Cookbook (UK Edition) by Hugh Fearnley Whittingstall.Use the discount code "HRN" at Ben To Table; you'll get $20 off a new subscription and Ben To Table will donate $10 to support all of HRN's programming.  Have a question for Cooking Issues? Send us a voice memo while we’re all quarantined or ask in the chatroom.  Cooking Issues is powered by Simplecast.

It’s here! The final installment of Kate and Rick’s trip to Belgium, this time covering their food adventures in Ghent. Ghent, a city and a municipality in the Flemish Region of north-west Belgium, is one of Belgium's oldest cites but remains big and hip enough to offer a vibrant food and bar scene. From the main square (Rick and Kate love a good town square), to amazing fresh pasta, to dogs in a bar, sit back and enjoy hearing about all that Ghent has to offer (that can be crammed into a single day, anyway). Also, do you know what happens to your taste buds and food when you are flying at 30,000 feet? Well Kate and Rick have the shocking answer! . . . . . . You Won’t Believe What I Ate Last Night is the ongoing conversation by Kate DeVore and Rick Fiori about their endeavor to be and stay healthy in a really tasty world with kindness and compassion towards themselves and others. Perfect if you are interested in: food,eating,diet,weightloss,weightmanagement,health,fitness,compassion,kindness,meditation,mindfulness,humor,comedy,friendship,weight gain,foodie,podcasts,healthy eating, Branzino fish, Disney, Disney animal kingdom park, Tiffin, Boma, Animal kingdom lodge, Soup, Soup party, I heat Radio, Ghent, Belgium, Pizza, pasta, town square, Brussels, Flemish, travel, coach class, Disney World, Walt Disney World, iHeartRadio (just a spelling change), business class, first class, British Airways, travel, restaurants, dining, Europe, vacation . . . .

I didn’t want to do this topic. When Nancy Leson suggested we talk about making fresh pasta I scoffed “Nahhh. Nobody wants to make fresh pasta, and even if you do want some you can just buy it at the store.” Her reply, in the form of a link to a YouTube video convinced me to make some fresh pasta myself.

Join Kate Green and Max Block each week as they sit down with some of the food world's most influential and inspiring personalities to chat about how food and culture collide.

Lots of egg yolks or none at all? Semolina flour or all-purpose flour? Jessie and Eric re-live their recent pasta-making experiences and discuss variables to keep in mind + how they impact the final product.

This week, Luke makes his most-made meal: homemade tomato sauce. He pairs it with fresh pasta, which he only made for the first time a week before the podcast. The Boys talk Italian food (again) and debate what umami actually means, how climate and region effect cuisine, their favorite types of pastas, animal cruelty, mob movies, and who was the best spaghetti singer.

This Week Tom and Mike discuss the following topics Fresh Pasta is Easy and Delicious How To Make The 4 Classic Roman Sauces Mike's Guide to Italian Wine Pairing Ruthy Kirwan Talks About One-Pan Meals for Busy Cooks Let's Drink!: Boulevardier and Grappino

Naked Pasta? Yup. It's the best handmade noodles, ravioli, and gluten free pasta in the Upstate and owner Christina Barest was a recent guest at Tin Roof Farm. She brought along her husband and part time employee, Brett, and we chatted about pasta, chickens, music, and what she loves about making pasta.

Detroit News reporter Melody Baetens discusses the buzz around a new addition to Detroit's dining scene.

In an episode of “The Unbreakable Kimmy Schmidt,” the lead, Kimmy, takes issue with the phrase “The World Is Your Oyster.” An unsophisticated white girl from Indiana who has lived in an underground bunker for the last 10 years, “Why can’t the world be my noodles and butter?” she asks. I hear you, Kimmy. I’d live on top of spaghetti if I could. But after spending an afternoon with chef Edith Johnson as she rolls out homemade fettuccine that melts in your mouth, I’m not sure noodles and butter will suffice anymore.

Martin wanted to know why fresh pasta rises to the surface of the pot when it's ready. We asked Dr Chris Brock from London South Bank University. Like this podcast? Please help us by supporting the Naked Scientists

Impress your guests with fresh, delicious, homemade pasta made with this handy appliance

Impress your guests with fresh, delicious, homemade pasta made with this handy appliance

Tasty Cauliflower and Kale Mac & Cheese with Crispy Bacon Recipe

Tasty Cauliflower and Kale Mac & Cheese with Crispy Bacon Recipe

Susan explains the benefits of fresh versus dried pasta