Podcasts about gelateria

Blasmusik als schulisches Freifach und eine Woche der Blasmusik, mit über 50 Events rund um die Blasmusik. Es sind zwei Projekte, mit denen der emmentalische Musikverband Blasmusikverband zeigen will, dass Blasmusik «fägt». Funktioniert's? Weiter in der Sendung: · Die Psychiatrien im Kanton Bern kämpfen mit roten Zahlen – und wollen fusionieren. · Glacé gegen Gewalt: Auf dem Vorplatz der Berner Reitschule eröffnet eine Gelateria. · Neue Velorouten im Gantrischgebiet: Streit zwischen Waldbesitzern und Bikerinnen.

En este episodio hablamos de la educación en el hogar con Jose Luis Melendez, autor del libro Homeschooling Aprendiendo en Lbiertad. A Jose Luis lo puedes encontrar casi todos los dias en la gelateria familiar de Orquídea Negra en Finca Pastoreo. Gelateria donde su hijo mayor es el master chef y su hija menor la artista que pinto los murales que la decoran. Es aqui tambien donde puedes conseguir el libro escrito por Jose Luis, Homeschooling Aprendiendo en Libertad y platicar con el mientras pruebas un delicioso gelato hecho con los huevos de las gallinas de finca pastoreo y ingredientes mayormente locales.Jose Luis ademas de escribir libros y poesía es un fabuloso cantautor y la canción que incluimos al finalizar este episodio es una de sus creaciones titulada "Lejos".Este Podcast no es posible sin el apoyo de todos ustedes. Porfavor entren a nuestra pagina de ⁠Patreon⁠.⁠www.patreon.com/fincagaia⁠Cualquier aportación nos ayuda muchísimo a seguir creando contenido educativo y a proteger y conservar el bosque de Finca Gaia. Espero que disfrutes de la conversacion.

ce ne parla in onda Giuliano Gomez

De gelateria aan de kust van Roberta Gregorio is het eerste deel in de zonnige serie Amore in Amalfi. Uitgegeven door HarperCollins Spreker: Machteld van der Gaag

"Limone e Melone is based on a recording from the Piazza della Cisterna in Sam Gimignano, an idyllic Tuscan hill town with medieval towers, cathedral, and a museum of torture! It was recorded in August 2021. During a Summer afternoon, the Piazza della Cisterna has one particularly conspicuous human feature: a deep queue of locals and tourists eagerly awaiting the delights of the twice world champion Gelateria Dondoli. Gelato is integral to my experiences of Italy in summer. It would be hard to visit the Piazza della Cisterna without being drawn into the gravity of this queue. You can hear the sugar and delight in “pronto” from the girl running in flip flops, in the laughter, and the snippets of a slightly unhinged Welsh accent surprisingly emerging from the cacophony.  "There's something uniquely pleasant about the chaos of Italian noise. This recording captures that abundance of life and joy. Limone e Melone is built from the voices of the Italians and the Welsh visitor, along with less identifiable sources. The track is built entirely from the field recording - used to create all the percussion, instruments, and the less-altered vocals. I'd like to think this is both the sounds of the site and the sounds of the taste of the site, given how integral the Gelateria is to the plaza, to Italian Summer culture, and to my own very fond recollection of the place.  "Limone e Melone was created entirely in AUM on the iPad, using StepPolyArp sequencers, Koala samplers, Patterning 3 for percussion, Spacecraft and Borderlands for granular synthesis, and many AU effects (including most of the Toneboosters and FAC suites). It was arranged with Loopy Pro, MIDIMixer for AUM and Patterning 3." San Gimignano piazza reimagined by Phonopsia. ——————— This sound is part of the Sonic Heritage project, exploring the sounds of the world's most famous sights. Find out more and explore the whole project: https://www.citiesandmemory.com/heritage

Le persone mangiano gelato quando sono tristi. Le persone mangiano gelato quando sono felici. Chi gestisce una della più importanti e famose gelaterie in Italia ed Europa cosa mangia quando sente forti emozioni, invece? Vieni con noi alla scoperta del mestiere più buono del mondo, quello del gelato, e a scoprire come vive la quotidianità una persona che gestisce un business da oltre 40 milioni di fatturato e con più di 80 sedi all'attivo in giro per il mondo. Con Massimiliano abbiamo parlato dei suoi errori della gioventù, di quando era a un passo dal mollare tutto e del gusto ineguagliabile di vedere una progetto trasformarsi. Per non parlare del gusto che vorrebbe cancellare dalla faccia della terra se potesse. (rip Puffo, ci disp) :P Buon ascolto.

Dans cet épisode, la fondatrice de la marque de céramiques italiennes « POPOLO » Élise Tissot continue à nous distiller ses inspirations culturelles italiennes :La Pizza Bianca Romana, dégustée dans des plats « POPOLO », est son rituel gustatif et familial hebdomadaire !Ses 3 adresses coup de cœur à Rome où se régaler : « Giselda » le forno où personnaliser son panino avec des produits frais, « Osteria Delle Coppelle » sur une place cachée où le repas se mêle à l'ambiance du marché, « Gelateria del Teatro » le meilleur glacier de Rome où déguster des gelati à base de fruits frais de saison.Les comptes insta des boutiques romaines où Élise avait ses habitudes, du boucher au brocanteur, qui lui donnent l'impression de vivre encore à leurs côtés, mais depuis la France!Le lieu hors du temps où Élise aime se reconnecter à l'Italie se trouve en Sicile, à Syracuse : « Il Trovatore » (di Rossitto & Fill), une brocante à ciel ouvert où statues, vieilles Vespa et tout un tas de bazar à l'italienne cohabitent !Son film culte italien : « Mariage à l'italienne » de Vittorio De Sica, dans lequel elle retrouve le couple de cinéma iconique Sophia Loren et Marcello Mastroianni.La personnalité italienne qu'Elise aimerait entendre aux micros d'allora est la cheffe et auteure culinaire Luana Belmondo. Elle incarne, selon elle, à la perfection, cette générosité italienne et nous transmet son énergie solaire à travers sa cucina italiana !Conçu, réalisé et présenté par Claire PlantinetMontage Générique : François PraudMusique : Happy Clapping Cinematic Score / PaBlikMM / Envato ElementsCréation visuelle : Thomas JouffritPodcast hébergé par Ausha.· Archives épisode :© Extraits « Pizza bianca romana » par le Chef Max Mariola, Instagram Gelateria del Teatro-Roma, Film « Mariage à l'italienne » de Vittorio De Sica (1964) Les Films Concordia / CC Champion / SNC, « Sotto Le Stelle del Jazz » de Paolo Conte, Interview Luana Belmondo pour TV Monaco.· Contattami, Scrivimi !Retrouvez allora sur Instagram @allora.lepodcast & Facebook @alloralepodcast !Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Si è conclusa con successo la partecipazione di Molino Dallagiovanna a Sigep World 2025, l'evento internazionale dedicato a Gelateria, Pasticceria, Caffetteria, Panificazione e Pizza, che si è tenuto a Rimini dal 18 al 22 gennaio. L'azienda molitoria piacentina, con oltre 190 anni di storia e innovazione, ha presentato una selezione delle sue farine d'eccellenza e le ultime novità per i professionisti dell'arte bianca. 

GARE E CONCORSI - Il World Trophy of Pastry Gelato e Ice Cream, uno dei concorsi più prestigiosi a livello internazionale nel settore della pasticceria e del gelato edito dalla Federazione Internazionale di Pasticceria, Gelateria e Cioccolateria (FIPGC) torna nel 2025 con un'edizione completamente rinnovata. 

Leagel, tra i leader nel settore della produzione di ingredienti per gelateria e pasticceria e veterana della manifestazione riminese, presenta in occasione della 46° edizione una vasta gamma di prodotti che porteranno innovazione e gusto nel settore

Pernigotti SpA torna nel mercato dei semilavorati per la gelateria con il nuovo brand “Signor Stefano”. La storica azienda dolciaria di Novi Ligure (Alessandria) – di proprietà, a partire dal 2022, del fondo di investimento lussemburghese JP Morgan Asset Management e di Invitalia – rientra in un settore dove per decenni è stata tra i principali operatori di riferimento. Nel 2019, periodo in cui era di proprietà del gruppo turco Toksoz, aveva ceduto a terzi il relativo ramo d'azienda. La presentazione ufficiale di questa importante iniziativa è prevista in occasione di “SIGEP World 2025”, la 46a edizione del salone internazionale di riferimento per il settore foodservice, che si svolgerà dal 18 al 22 gennaio alla Fiera di Rimini. Il brand “Signor Stefano” è un omaggio a Stefano Pernigotti, nome del fondatore e anche dell'omonimo ultimo erede e cavaliere del lavoro della dinastia di imprenditori dolciari.

En el segmento de Empresas de El Gran Musical conversamos con Sergio Nalvarte, principal de DiSerggio, sobre la creación e inicios de su concepto atípico de gelateria.

Alla ricerca del migliore panettone del mondo. La FIPGC dà il via al campionato. Al telefono insieme a Gianluca il Presidente della Federazione Internazionale Pasticceria, Gelateria e Cioccolateria Matteo Cutolo. e notizie della settimana.See omnystudio.com/listener for privacy information.

All'interno di Degiornalist - Gli Spaccanotizie, in compagnia di Fabiana e Claudio Chiari, è stato ospite Matteo Cutolo, pasticcere e presidente Federazione Internazionale Pasticceria, Gelateria e Cioccolateria. Le sue parole sono arrivate in occasione del Campionato del miglior panettone del mondo 2024, di scena a Napoli il 17 e il 18 novembre. Una competizione che vedrà affrontarsi 40 professionisti da tutto il mondo, coloro che hanno superato la selezione di ottobre. «Le gare si svolgeranno su 5 categorie - esordisce Cutolo -. Ci sarà la sezione per il panettone classico, per quello innovativo, per quello salato, per quello decorato e per il miglior pandoro». LE 5 CATEGORIE - Il panettone classico deve avere all'interno «dei cubetti d'arancio, uvetta e cedro - aggiunge il pasticcere. - Deve contenerne almeno 2 di questi 3 ingredienti e profumare di vaniglia. Per il panettone innovativo lo scorso anno ne avevamo uno a forma di cilindro e uno a forma di cono gelato. Quello salato invece viene spesso consumato a inizio pasto. Dentro ci sono salumi, formaggi, pesto, salsiccia. Poi abbiamo la categoria del panettone decorato, e i pasticceri mostrano il loro estro: lavori in ghiaccio reale o in cioccolato. Per il pandoro invece si giudicherà la versione classica veronese. CHI VINCERÀ - Per vincere servirà presentare un panettone perfetto, «che rilasci i profumi e gli aromi che contiene all'interno. In più deve essere soffice. È importante anche l'alveolatura, ovvero i buchetti che ci sono in una fetta: devono essere irregolari. Il primo produttore al mondo di panettone è il Brasile, ma a realizzarli sono degli imprenditori italiani che si sono stabiliti lì. Il made in Italy è il migliore al mondo» conclude Matteo Cutolo. 

ROMA (ITALPRESS) - Sette milioni a oltre 300 imprese. Questi i numeri del terzo decreto di concessione delle agevolazioni alle aziende operanti nei settori della ristorazione, pasticceria e gelateria, che hanno presentato domanda per il Fondo previsto dal Ministero dell'agricoltura, sovranità alimentare e foreste. Le aziende beneficiarie sono 313 e gli investimenti generati oltre 10 milioni. mgg/mrv/gsl

ROMA (ITALPRESS) - È stato pubblicato sul sito del Ministero dell'Agricoltura, della Sovranità Alimentare e delle Foreste il primo decreto di concessione delle agevolazioni alle imprese operanti nei settori della ristorazione, pasticceria e gelateria, che hanno presentato domanda relativa alla misura giovani diplomati. Ad oggi sono state concesse agevolazioni a 245 imprese, per oltre 6 milioni, a fronte di investimenti generati di circa 13 milioni di euro, per l'assunzione con contratti di apprendistato di giovani diplomati nei servizi dell'enogastronomia e dell'ospitalità alberghiera. Nel dettaglio, sulla base delle domande presentate, si prevede l'assunzione di oltre 400 apprendisti under 30, di cui circa 300 nel settore della ristorazione e circa 100 nella pasticceria e della gelateria. Inoltre, dal momento che per il Fondo risultano ancora disponibili oltre 9 milioni di euro, è stato riaperto lo sportello di presentazione delle domande di contributo per questa misura. Per il ministro Francesco Lollobrigida "il governo Meloni dimostra ancora una volta la volontà di supportare attivamente i settori cruciali dell'agroalimentare italiano, investire nelle future generazioni e assicurare a chi vuole lavorare nel mondo della gastronomia una crescita professionale necessaria per man tenere la competitività e la qualità del made in Italy". Nelle prossime settimane verrà pubblicato un secondo decreto di concessione a favore di ulteriori imprese beneficiarie per circa 3 milioni di euro.mgg/mrv

Der Kanton hat das Baugesuch für eine Gelateria vor der Kaserne in Basel angepasst. Statt über 200 Quadratmeter soll die Gelateria nun bloss noch 50 Quadratmeter zur Verfügung haben. Damit geben sich die Boulespieler und -spielerinnen jedoch nicht zufrieden. Sie wollen die Gelateria ganz verhindern. Ausserdem: * Der ehemalige FDP-Regierungsrat Baschi Dürr wird neuer Direktor der CMS Stiftung * DU-Kultur im Finanzdepartement: Regierungsrätin Tanja Soland hat diese für alle Abteilungen eingeführt * Neue historische Sammlung: Mithilfe von KI haben Forscherinnen und Forscher alte Gerichtsdokumente über die Hexenverfolgung im Mittelalter in gut lesbare Texte umgewandelt Weitere Themen: - Die Hexenverfolgung mit künstlicher Intelligenz erforschen

Don't miss my chat with Andrea Fassi! Listen in to learn the rich & flavorful history of Fassi Gelateria, Italy's oldest gelateria dating back to 1880, located in the heart of Rome, & run by 5th generation Andrea Fassi. Andrea shares the insider story of his family's historic gelateria, plus the direction he's taking to incorporate some new ideas of his own into Fassi Gelateria. Andrea wants to maintain his family's traditional and multigenerational gelato recipes that Romans (and tourists alike!) have come to love and embrace as the best Gelato and Rome.

«Schweiz aktuell»-Sommerserie «heiss und kalt» Teil 5 «Handwerk, heiss und kalt»: In Bern formt eine Glasbläserin aus Laborgefässen kunstvolle Vasen und Behälter – über der Flamme bei 1200 Grad. Und im solothurnischen Olten gibt es Einblicke in die Herstellungsprozesse einer traditionellen Gelateria, die grossen Wert auf Handwerk und regionale Rohstoffe legt.

Seit vielen Jahren wird an der Rheinpromenade in Basel bei der Kaserne Boule gespielt. Nun wird dort eine 230 Quadratmeter grosse Gelateria geplant, zum Ärger der Boulespielerinnen und -Spieler. 

Eine geplante Gelateria sorgt für Diskussionsstoff. Gemäss Baugesuch möchte sie 130 Quadratmeter beanspruchen auf dem Platz vor der Kaserne am Kleinbasler Rheinufer. Dies beunruhigt die Boule-Spieler, die sich dort seit Jahren treffen. Sie haben Einsprachen gemacht gegen das Baugesuch.  Ausserdem: * Provinienzforschung live im Museum der Kulturen * ein Besuch im Kloster Schönthal Weitere Themen: - Baselbieter Kulturorte (5/6): Kloster Schönthal in Langenbruck

SRF Kids Kinderreporterin Lily begibt sich hinter die Theke einer Eisdiele und findet für dich heraus, was hinter den eiskalten Kulissen so abgeht. Ausserdem: Die Schweiz spielt im Achtelfinal gegen Italien – und gewinnt! Angela und Reto Held vom Sport können es kaum glauben. Hier geht es zur ganzen Gelateria-Reportage.

Un gusto di gelato per celebrare la storica partenza del Tour de France da Firenze, in programma il 29 giugno dalle Cascine. È il modo con cui la maestra gelatiera Cinzia Otri – titolare della Gelateria della Passera, nell'omonima piazza dell'Oltrarno – ha voluto omaggiare sia la più importante corsa ciclistica al mondo sia uno dei ciclisti fiorentini più conosciuti e apprezzati, Gino Bartali. Il gusto creato per l'occasione, infatti, si chiamerà “Bartali Bartali” e avrà come colore predominante il giallo della maglia del leader del Tour de France, insieme ad una variegatura viola in onore della città del David.

Non è facile comprendere lo stato di salute del comparto del cacao, in un anno carico di difficoltà ambientali, economiche e logistiche. Più volte abbiamo parlato dei rincari del costo del cacao e di come questi aumenti si abbattano lungo tutta la filiera, assorbiti soprattutto dagli operatori del comparto per non riversarli sui consumatori finali. Anche Gelateria Dassie ci dà la sua testimonianza sull'argomento caldo di questa estate. Alle difficoltà del cacao, che dal 2023 ha segnato un ulteriore aumento della quotazione in borsa del 358%, si uniscono quelle nel reperimento delle materie prime per la produzione del gelato in Italia, riversandosi sulla filiera delle gelaterie artigianali e, a cascata, sui pubblici esercizi e consumatori.

Eugenio Morrone, maestro gelatiere di grande personalità, tutta calabra, vince il suo primo riconoscimento importante nel 2016, quando trionfa al Gelato Festival con il gusto mandarino tardivo (mandarino, zenzero e menta piperita), aggiudicandosi il titolo di miglior gelatiere d'Europa. E ancora oggi è al top.E' uno di quelli che ama sporcarsi le mani in laboratorio, e gli piace respirare il profumo delle materie prime che usa per il suo gelato.Segue le fasi di lavorazione lente tipiche del gelato artigianale di qualità –pastorizzazione, mantecatura, abbattimento e riposo – e sceglie i suoi ingredienti con cura, evitando l'utilizzo di semilavorati. Nei suoi locali, bar/pasticceria/gelateria, propone una rosa di gelati stagionali, che giocano con ingredienti ‘fantasiosi'.

Di recente, vi abbiamo parlato del gelato presentato dallo chef Iginio Massari, un monogusto in edizione limitata alla crema pasticcera, mantecato per 45 minuti, dalla consistenza cremosa.  La notizia ha lasciato perplesso Peppe Flamingo, proprietario delle gelaterie artigianali siciliane Don Peppinu e artigiano del gelato di alta manifattura. 

To support the show and for exclusive content become a Patreon.On this episode, George and Maria continue their new mini series of Bitesize Greek. This episode will focus on visiting the ice cream shop. Tune in to learn some key words and phrases needed when you visit the ice cream shop in Greece.Make sure to also tune into our episode with Django, one of the two natural Gelateria's in the world, with stores in Athens and the island of Syros.Check out the My Greek Island website www.mygreekis.land for inspiration for your next trip, travel tips to download on your phone and more. Give us a follow on instagram and TikTok to keep up to date with the MGI adventures, and for those of you visiting Greece remember to tag us for a future feature.If you liked the episode, please leave a rating and review, and subscribe or follow to be notified as soon as future episodes are released. And if you have any requests for future episodes, feel free to drop us a DM.There are 227 inhabited Greek Islands, which one will YOU visit next?#MGIPODCAST Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

Neve di Latte Bistrot Naturale è un'insegna artigianale che si sviluppa in 5 punti vendita su Roma. Un gelato equilibrato e gustoso che tiene conto delle calorie e della digeribilità. Qui potrete gustare un prodotto che parla dell'alta pasticceria italiana e dei migliori ingredienti provenienti da tutto il mondo. I gelatieri di Neve di Latte tengono in considerazione le esigenze della contemporaneità soprattutto riguardo lo zucchero. Qui da Neve di Latte c'è un vero mondo di bontà: CIOCCOLATO AMEDEI 70% · CIOCCOLATO ABINAO 85% · FAVE DI CACAO BIO· LATTE BIOLOGICO DELLE ALPI · ZUCCHERO DI CANNA INTEGRALE MASCOBADO· ZUCCHERO DI CANNA GREZZO DEMERARA · FRAGOLINE DI BOSCO DI NEMI· VANIGLIA DEL MADAGASCAR · NOCCIOLA TONDA GENTILE ROMANA BIO· MIRTILLO NERO · CAFFÈ ARABICA · PISTACCHI DI BRONTE DOP

New opening a Roma: arriva Formaessenza, il nuovo laboratorio e punto vendita di Stefano Ferrara. Il maestro gelatiere propone la sua ultima visione sul gelato attraverso nuove geometrie e tecniche innovative, senza abbandonare la tradizione come fonte di ispirazione, ma evolvendola e trasportandola nel contemporaneo, in linea con le attuali esigenze nutrizionali. Siamo in via Enrico Fermi, nel quartiere romano Marconi. Qui Stefano Ferrara stabilisce il suo nuovo quartier generale: un locale il cui cuore pulsante è rappresentato da un laboratorio a vista dove l'avanzata tecnologia è al servizio dei principi dell'artigianalità e mai il contrario. Con un'attenzione alla sostenibilità dei processi, all'efficientamento energetico e alla riciclabilità delle materie prime utilizzate per il packaging.

Fluent Fiction - Italian: Crisis at the Gelateria: Saving the Day with Teamwork Find the full episode transcript, vocabulary words, and more:fluentfiction.org/crisis-at-the-gelateria-saving-the-day-with-teamwork Story Transcript:It: Luca era in piedi davanti alla gelateria di famiglia, "Gelateria Dolce Vita."En: Luca stood in front of the family ice cream shop, "Gelateria Dolce Vita."It: Piazza Navona era piena di turisti.En: Piazza Navona was full of tourists.It: L'aria era calda e il sole splendeva.En: The air was warm, and the sun was shining.It: Giulia, la sorella di Luca, era dietro il bancone, preparando i coni gelato.En: Giulia, Luca's sister, was behind the counter, preparing ice cream cones.It: Marco, il loro cugino, stava pulendo i tavolini fuori.En: Marco, their cousin, was cleaning the tables outside.It: "Giulia, abbiamo bisogno di più limone!En: "Giulia, we need more lemon!"It: ", gridò Luca dall'ingresso.En: shouted Luca from the entrance.It: "Capito, Luca!"En: "Got it, Luca!"It: rispose Giulia con un sorriso.En: replied Giulia with a smile.It: Ad un tratto, apparve un signore con un grande cappello.En: Suddenly, a man with a large hat appeared.It: Guardava la lavagna con i gusti.En: He was looking at the board with the flavors.It: "Avete il cioccolato fondente?"En: "Do you have dark chocolate?"It: chiese lui.En: he asked.It: "Certo, signore!"En: "Of course, sir!"It: disse Marco, affrettandosi a servirlo.En: said Marco, hurrying to serve him.It: I bambini correvano intorno alla fontana della piazza.En: Children were running around the fountain in the square.It: Le risate e le chiacchiere riempivano l'aria.En: Laughter and chatter filled the air.It: Luca osservava felice.En: Luca watched happily.It: La gelateria era di suo padre.En: The ice cream shop had belonged to his father.It: Ora, era di lui e di Giulia.En: Now, it was his and Giulia's.It: Ogni giorno era una nuova storia.En: Every day was a new story.It: Ma oggi qualcosa andava storto.En: But today, something was wrong.It: Il frigorifero dei gelati era rotto.En: The ice cream freezer was broken.It: "Non funziona!En: "It's not working!It: Che facciamo?En: What do we do?"It: ", chiese Giulia preoccupata.En: asked Giulia, worried.It: Non potevano vendere gelati sciolti.En: They couldn't sell melted ice cream.It: "Hai provato a chiamare il tecnico?"En: "Have you tried calling the technician?"It: chiese Marco.En: asked Marco.It: "Sì, ma può venire solo domani," rispose Giulia.En: "Yes, but he can only come tomorrow," replied Giulia.It: I tre si guardarono preoccupati.En: The three looked at each other, concerned.It: Poi, Luca ebbe un'idea.En: Then, Luca had an idea.It: "Prendiamo secchi pieni di ghiaccio dal bar vicino.En: "Let's get buckets full of ice from the bar next door.It: Possiamo metterli nel frigorifero per mantenere il gelato freddo."En: We can put them in the freezer to keep the ice cream cold."It: Giulia e Marco annuirono e si misero subito al lavoro.En: Giulia and Marco nodded and got to work immediately.It: Corsi al bar accanto e tornarono con i secchi di ghiaccio.En: They rushed to the nearby bar and returned with buckets of ice.It: Lavorarono insieme, senza fermarsi.En: They worked together, without stopping.It: I turisti continuavano a comprare gelati, ignari del problema.En: Tourists continued buying ice creams, unaware of the problem.It: Alla fine della giornata, la gelateria era ancora piena di clienti soddisfatti.En: By the end of the day, the ice cream shop was still full of satisfied customers.It: Giulia tirò un sospiro di sollievo.En: Giulia sighed in relief.It: "Luca, sei un genio!"En: "Luca, you're a genius!"It: Luca sorrise.En: Luca smiled.It: "Teamwork!"En: "Teamwork!"It: disse.En: he said.It: Sapevano che il giorno successivo il tecnico avrebbe fissato il frigorifero, ma quel giorno avevano imparato qualcosa di importante.En: They knew that the next day the technician would fix the freezer, but that day they had learned something important.It: Insieme, potevano superare qualsiasi problema.En: Together, they could overcome any problem.It: La notte calava su Piazza Navona.En: Night fell over Piazza Navona.It: La gelateria "Dolce Vita" chiudeva le porte, ma il calore della famiglia restava.En: The "Dolce Vita" ice cream shop closed its doors, but the warmth of the family remained. Vocabulary Words:stood: era in piediice cream shop: gelateriafull: pienawarm: caldashining: splendevacone: conocounter: banconecousin: cuginocleaning: pulendomore: piùlimone: lemonsuddenly: ad un trattoappeared: apparveboard: lavagnaflavors: gustidark chocolate: cioccolato fondentehurrying: affrettandosiran: correvanolaughter: risatechatter: chiacchierebelonged: era difreezer: frigoriferobroken: rottomelted: scioltitechnician: tecnicotomorrow: domanibuckets: secchiice: ghiaccionearby: vicinosatisfied: soddisfatti

Fluent Fiction - Italian: The Gelateria Quest: Lost and Found in Rome Find the full episode transcript, vocabulary words, and more:fluentfiction.org/the-gelateria-quest-lost-and-found-in-rome Story Transcript:It: Così si indirizzò Giovanni, zaino sulle spalle, nel cuore di Roma.En: So Giovanni set off, backpack on his shoulders, in the heart of Rome.It: Roma, la eterna città, sempre piena di vita e colorata.En: Rome, the eternal city, always full of life and color.It: La sua missione?En: His mission?It: Trovare quella gelateria di cui tutti parlavano, celata nelle pieghe delle strade labirintiche della metropoli.En: To find the gelateria everyone was talking about, hidden in the folds of the labyrinthine streets of the metropolis.It: Passo dopo passo, i suoi occhi erano affascinati dalla bellezza in ogni angolo: antiche statue, fontane sorprendenti, edifici storici.En: Step by step, his eyes were captivated by the beauty in every corner: ancient statues, surprising fountains, historical buildings.It: Ma Giovanni non si fermava.En: But Giovanni didn't stop.It: Non aveva tempo per le distrazioni.En: He had no time for distractions.It: Nel suo cuore c'era un desiderio, e non avrebbe riposato fino a che non l'avesse soddisfatto.En: In his heart, there was a desire, and he would not rest until he satisfied it.It: Però, ci volle poco perché Giovanni si perdesse.En: However, it didn't take long for Giovanni to get lost.It: Tutte le strade si assomigliavano, e tra un vicolo e l'altro, dimenticò la sua rotta.En: All the streets looked alike, and between one alley and another, he forgot his route.It: Ma un sorriso illuminò il suo volto.En: But a smile illuminated his face.It: Non aveva paura.En: He was not afraid.It: Per lui, era un'avventura.En: For him, it was an adventure.It: Era libero, nel cuore della città che amava tanto.En: He was free, in the heart of the city he loved so much.It: Camminando senza meta, alla fine, Giovanni si ritrovò davanti a un piccolo parco.En: Walking aimlessly, in the end, Giovanni found himself in front of a small park.It: Decise di fare una pausa.En: He decided to take a break.It: Seduto su una panchina, si mangiò un panino che aveva portato con sé, guardando sempre alle bellezze della città.En: Sitting on a bench, he ate a sandwich he had brought with him, always looking at the beauties of the city.It: Dopo un po', un vecchio con il suo cappello a coppola, seduto accanto a lui, iniziò a parlare con lui.En: After a while, an old man with his flat cap, sitting next to him, started talking to him.It: Dopo aver chiesto a Giovanni cosa stesse cercando, fece una risatina quando sentì della famosa gelateria.En: After asking Giovanni what he was looking for, he chuckled when he heard about the famous gelateria.It: "Figliolo," disse il vecchio, un sorriso sul suo volto rugoso.En: "Son," said the old man, a smile on his wrinkled face.It: "La stai cercando nel posto sbagliato.En: "You're looking in the wrong place."It: "Giovanni alzò le sopracciglia, sorpreso.En: Giovanni raised his eyebrows, surprised.It: Il vecchio, allora, gli spiegò come arrivare alla gelateria, indicando con il dito la direzione.En: The old man then explained to him how to get to the gelateria, pointing in the direction with his finger.It: Rianimato, Giovanni si alzò e ringraziò il vecchio.En: Rejuvenated, Giovanni stood up and thanked the old man.It: Ripartì, il cuore colmo di speranza.En: He set off again, his heart full of hope.It: Seguendo le istruzioni del vecchio, alla fine, vide l'insegna che tanto desiderava: la famosa gelateria.En: Following the old man's instructions, he finally saw the sign he had longed for: the famous gelateria.It: Era un edificio piccolo, con una fila fuori la porta.En: It was a small building, with a line outside the door.It: Giovanni, però, non si scoraggiò.En: But Giovanni was undeterred.It: Attese il suo turno, sorridendo a ogni passante.En: He waited his turn, smiling at every passerby.It: Quando arrivò il suo turno, prese un cono con tre gusti: cioccolato, fragola, e pistacchio - proprio come aveva sognato.En: When his turn came, he got a cone with three flavors: chocolate, strawberry, and pistachio - just as he had dreamed.It: Quando Giovanni assaggiò il gelato, sentì una gioia che non aveva mai provato prima.En: When Giovanni tasted the ice cream, he felt a joy he had never experienced before.It: Era come mille fuochi artificiali nel suo stomaco.En: It was like a thousand fireworks in his stomach.It: Faceva fatica a credere di aver finalmente raggiunto il suo obiettivo.En: He could hardly believe he had finally achieved his goal.It: Tutto contava: l'avventura, l'immersione nella città, il tempo passato a vagare senza meta, anche l'incontro con il vecchio.En: Everything mattered: the adventure, the immersion in the city, the time spent wandering aimlessly, even the encounter with the old man.It: Ogni pezzo del viaggio aveva condotto a quel delizioso momento.En: Every piece of the journey had led to that delightful moment.It: Con la missione compiuta, Giovanni iniziò a vagare per le strade di Roma ancora una volta, senza una meta precisa.En: With the mission accomplished, Giovanni began to wander the streets of Rome once again, without a specific destination.It: Ma non importava.En: But it didn't matter.It: Perché sapeva ora che spesso, perdersi è solo un altro modo per trovare quello che si sta cercando.En: Because he now knew that often, getting lost is just another way to find what you are looking for. Vocabulary Words:backpack: zainoRome: Romacity: cittàgelateria: gelateriastreets: stradeadventure: avventuraheart: cuorelost: perdutosmile: sorrisopark: parcobench: panchinasandwich: paninoold man: vecchiofinger: ditobuilding: edificioline: filacon: conoflavors: gustichocolate: cioccolatostrawberry: fragolapistachio: pistacchioice cream: gelatojoy: gioiafireworks: fuochi artificialiarrived: arrivatoencounter: incontrostreets: stradedestination: destinazionelost: perduto

On this episode, George and Maria head to Athens to talk to Konstantinos Karakatsanis, from Gelateria Django in Greece, one of the two natural Gelaterias in the WORLD...although he will challenge you to let him know if there are any more truly natural Gelateria's in the world.Tune in to hear the background story of Django and much much more.Greek phrase shared on the episode: Let's go for ice cream: Páme gia pagotó (In Greek: Πάμε για παγωτό)Links to follow Django on social media:Django AthensDjango SyrosAlso, to view more about Django, click here to view their website.Don't forget to also check out the My Greek Island website www.mygreekis.land where you can find blog posts to inspire your next trip, travel tips to download on your phone and more. Also give us a follow on instagram and TikTok to keep up to date with the My Greek Island adventures, and for those of you visiting Greece remember to tag us for a future feature.If you liked the episode, feel free to leave a rating and review, and to make sure you are notified as soon as future episodes are released, press the subscribe or follow button on the podcast platform of your choice. And if you have any requests for future episodes, feel free to drop us a DM.There are 227 inhabited Greek Islands, which one will YOU visit next?#MGIPODCAST Hosted on Acast. See acast.com/privacy for more information.

Fluent Fiction - Italian: Lost in Rome: The Quest for the Legendary Gelateria Find the full episode transcript, vocabulary words, and more:fluentfiction.org/lost-in-rome-the-quest-for-the-legendary-gelateria Story Transcript:It: Luca era un giovane curioso e lavorava come coltivatore di ulivi.En: Luca was a curious young man who worked as an olive farmer.It: Il suo piccolo oliveto situato nella pittoresca Roma era la sua eredità familiare, qualcosa di cui era molto orgoglioso.En: His small olive grove located in picturesque Rome was his family's inheritance, something he was very proud of.It: Ma Luca aveva anche un amato sogno infantile, incastonato come un diamante nel suo cuore: trovare una gelateria leggendaria di cui aveva sentito parlare in una vecchia storia raccontata da sua nonna.En: But Luca also had a beloved childhood dream, embedded like a diamond in his heart: to find a legendary gelateria he had heard about in an old story told by his grandmother.It: Un giorno estivo soleggiato, Luca decise di avventurarsi tra le strade anguste di Roma per cercare la leggendaria gelateria.En: One sunny summer day, Luca decided to venture through the narrow streets of Rome in search of the legendary gelateria.It: Camminava lentamente lungo strade lastricate di pietra centenaria, passando sotto archi antichi e accanto a imponenti cattedrali.En: He walked slowly along cobblestone streets, passing under ancient arches and alongside imposing cathedrals.It: Continuava a perdersi, ma questo non gli importava.En: He kept getting lost, but he didn't mind.It: Ogni sbocco errato era una nuova avventura, una nuova opportunità di scoprire la splendida città che chiamava casa.En: Every wrong turn was a new adventure, a new opportunity to discover the glorious city he called home.It: Roma è una città vibrante, piena di vita e storia.En: Rome is a vibrant city, full of life and history.It: Luca camminava tra colorate bancarelle di frutta, oltre fragranti panifici e bancarelle di souvenir, tutti inondati dal calore del sole romano.En: Luca walked amidst colorful fruit stands, past fragrant bakeries and souvenir stalls, all bathed in the Roman sun.It: Seguiva il flusso di turisti, ammirava i dipinti degli artisti di strada e si perdeva nelle note della musica che echeggiavano tra le strette strade.En: He followed the flow of tourists, admired the paintings of street artists, and got lost in the notes of music echoing through the narrow streets.It: Ovunque andasse, chiedeva della leggendaria gelateria.En: Wherever he went, he asked about the legendary gelateria.It: I vecchi sorridevano, le donne anziane annuivano, i bambini ridevano.En: The elderly smiled, the old women nodded, the children laughed.It: Tutti sapevano della gelateria, ma nessuno riusciva a dare indicazioni precise.En: Everyone knew about the gelateria, but no one could provide precise directions.It: Tutto ciò che Luca otteneva erano storie, racconti di gelati spettacolari e di un vecchio gelataio dai baffi bianchi.En: All Luca got were stories, tales of spectacular ice creams and an old gelato maker with white mustaches.It: Luca rifiutò di rinunciare.En: Luca refused to give up.It: Si era perso, ma sapeva che ogni passo lo avvicinava al suo obiettivo.En: He was lost, but he knew that every step brought him closer to his goal.It: Dopo ore di ricerca, stanca ma determinata, notò un piccolo vicolo che non aveva mai notato prima.En: After hours of searching, tired but determined, he noticed a small alley he had never seen before.It: Una freddo alito di aria condizionata gli sferzò il volto e un dolce profumo di vaniglia riempì le sue narici.En: A cold breath of air conditioning whipped his face, and a sweet scent of vanilla filled his nostrils.It: La gelateria!En: The gelateria!It: Con le mani tremanti per l'emozione, Luca aprì la pesante porta di legno.En: With trembling hands from excitement, Luca opened the heavy wooden door.It: Lì, proprio come nelle storie, c'era un vecchio gelataio dai baffi bianchi.En: There, just like in the stories, was an old gelato maker with white mustaches.It: Luca fece il suo ordine e poco dopo si ritrovò a gustare il più delizioso gelato che avesse mai assaggiato, mentre Roma sussurrava le sue storie dietro di lui.En: Luca placed his order and shortly after found himself savoring the most delicious ice cream he had ever tasted, while Rome whispered its stories behind him.It: Luca tornò al suo oliveto con il sole che calava, la mente piena di ricordi, il cuore pieno di soddisfazione.En: Luca returned to his olive grove as the sun set, his mind full of memories, his heart full of satisfaction.It: Aveva trovato la sua gelateria leggendaria e, nel processo, si era perso e aveva ritrovato anche sé stesso tra le vie della sua amata Roma.En: He had found his legendary gelateria and, in the process, had lost and rediscovered himself among the streets of his beloved Rome.It: La sua avventura si era conclusa nel migliore dei modi, con lui apprezzando ancora di più la città che aveva sempre chiamato casa.En: His adventure had ended in the best way possible, with him appreciating the city he had always called home even more.It: E così, Luca imparò che a volte, perdersi è il modo migliore per trovare ciò che stai cercando.En: And so, Luca learned that sometimes, getting lost is the best way to find what you are looking for.It: Perché la vita, come le strade di Roma, non è sempre dritta.En: Because life, like the streets of Rome, isn't always straight.It: A volte è necessario girare, tornare indietro, fermarsi per riposare, prima di trovare finalmente ciò che stiamo cercando.En: Sometimes you have to turn, backtrack, pause to rest, before finally finding what we seek.It: E nella maggior parte dei casi, vale sempre la pena aspettare.En: And in most cases, it's always worth the wait. Vocabulary Words:Luca: Lucacurious: curiosoyoung: giovaneman: uomoworked: lavoravaolive farmer: coltivatore di ulivismall: piccoloolive grove: olivetolocated: situatopicturesque: pittorescaRome: Romafamily's inheritance: eredità familiareproud: orgogliosobeloved: amatochildhood dream: sogno infantileembedded: incastonatodiamond: diamanteheart: cuorefind: trovarelegendary: leggendariagelateria: gelateriaheard: sentitoold story: vecchia storiatold: raccontatagrandmother: nonnasunny: soleggiatosummer: estivodecided: deciseventure: avventurarsinarrow streets: strade anguste

Fluent Fiction - Italian: A Gelato Mishap Leads to a Memorable Italian Adventure Find the full episode transcript, vocabulary words, and more:fluentfiction.org/a-gelato-mishap-leads-to-a-memorable-italian-adventure Story Transcript:It: In un giorno di sole perfetto da primavera, a Roma, tre personaggi facevano capolino su Piazza Navona.En: On a perfect spring day in Rome, three characters emerged on Piazza Navona.It: Il loro nome: Marco, Sofia e Giovanni.En: Their names: Marco, Sofia, and Giovanni.It: Piazza Navona era un balletto gioioso di suoni, colori e profumi.En: Piazza Navona was a joyful ballet of sounds, colors, and scents.It: La luce giocherellava con la fontana dei Quattro Fiumi al centro, i mimi facevano sorridere i passanti e gli artisti di strada aggiungevano vita alla scena.En: The sunlight played with the Fountain of the Four Rivers in the center, mimes made passersby smile, and street artists brought the scene to life.It: Tutto iniziò con un gelato.En: It all started with an ice cream.It: Sì, avete capito bene, un gelato.En: Yes, you heard that right, an ice cream.It: Non un gelato qualsiasi, però.En: But not just any ice cream.It: Un gelato dalla Gelateria del Teatro, famosa per le sue combinazioni creative di sapori.En: An ice cream from Gelateria del Teatro, famous for its creative flavor combinations.It: Marco ordinò cioccolato fondente.En: Marco ordered dark chocolate.It: Sofia, invece, preferì il gusto crema con amarena.En: Sofia, on the other hand, preferred the taste of cream with amarena cherries.It: Quando l'addetto al banco presentò i gelati, avvolse i coni in una garza sottile e li concesse alle rispettive mani.En: When the attendant handed over the ice creams, he wrapped the cones in thin gauze and handed them to their respective hands.It: Una brezza improvvisa fece volare il cappello di Marco.En: A sudden breeze made Marco's hat fly away.It: Con un riso, Sofia lo mise al braccio per cercarlo.En: With a laugh, Sofia put it on her arm to search for it.It: Giovanni, intanto, osservava divertito la scena.En: Meanwhile, Giovanni watched the scene amusingly.It: Nel trambusto che ne seguì, Marco e Sofia finirono per scambiarsi i gelati.En: In the commotion that followed, Marco and Sofia ended up swapping their ice creams.It: Preoccupati per il cappello, non si accorsero finché non ebbero le prime linguate.En: Worried about the hat, they didn't notice until they took their first licks.It: Sofia torse il naso quando si rese conto del gusto sulle sue labbra.En: Sofia wrinkled her nose when she realized the taste on her lips.It: Marco invece, aveva uno sguardo incredulo.En: Marco, on the other hand, had a look of disbelief.It: Lui odiava l'amarena.En: He hated amarena cherries.It: Giovanni da parte sua, non poté fare a meno di ridere.En: Giovanni, for his part, couldn't help but laugh.It: Sorpreso dal gusto sconosciuto, Marco fece una smorfia a Sofia, che rispose puntando il dito sull'amico.En: Surprised by the unfamiliar taste, Marco grimaced at Sofia, who pointed her finger at their friend.It: "Hey!En: "Hey!It: Non è colpa mia!En: It's not my fault!"It: ", protestò Marco.En: protested Marco.It: "Giusto, Giovanni, tu decidi.En: "Right, Giovanni, you decide.It: Chi deve scambiare il gelato?En: Who should swap the ice cream?"It: ", chiese Sofia, tirando in causa l'amico.En: Sofia asked, bringing their friend into the mix.It: Sorridente, Giovanni si grattò il mento, recitando la parte dell'arbitro.En: Smiling, Giovanni scratched his chin, playing the role of the referee.It: Sorrideva divertito, godendosi il ruolo che gli era stato imposto.En: He smiled playfully, enjoying the role imposed on him.It: "Hmm, vediamo... Marco, hai mangiato la parte di Sofia.En: "Hmm, let's see... Marco, you ate Sofia's portion.It: E Sofia, hai mangiato la parte di Marco...En: And Sofia, you ate Marco's portion...It: Giusto?En: Right?"It: ", iniziò Giovanni, "Allora credo che la soluzione più equa sia...", si fermò per un attimo, guardando i due amici in attesa della sua decisione, "...andare a comprare un altro giro di gelati!"En: Giovanni began, "Then I believe the fairest solution is..." he paused for a moment, looking at the two friends, waiting for his decision, "...to go buy another round of ice creams!"It: Marco e Sofia scoppiarono a ridere.En: Marco and Sofia burst out laughing.It: Un riso contagioso che si diffuse sulla piazza mentre si dirigevano verso la gelateria.En: Contagious laughter spread across the square as they headed towards the gelateria.It: E così, mentre il solo calava su Piazza Navona, i nostri tre amici finirono per trascorrere una giornata indimenticabile.En: And so, as the sun set on Piazza Navona, our three friends ended up spending an unforgettable day.It: Con il calore dell'amicizia, il gusto del gelato e le risate che riecheggiavano nelle loro menti, ritornarono a casa felici, con le pance piene e i cuori contenti.En: With the warmth of their friendship, the taste of ice cream, and the laughter echoing in their minds, they returned home happy, with full bellies and content hearts.It: Quella disputa su un gelato, alla fine, si trasformò in un dolce ricordo che avrebbero conservato per sempre.En: That dispute over an ice cream, in the end, turned into a sweet memory they would cherish forever. Vocabulary Words:On: Ina: unperfect: perfettospring: primaveraday: giornoRome: Romathree: trecharacters: personaggiemerged: facevano capolinoPiazza Navona: Piazza Navonanames: nomeMarco: MarcoSofia: SofiaGiovanni: Giovannijoyful: gioiosoballet: ballettosounds: suonicolors: coloriscents: profumisunlight: luceplayed: giocavaFountain of the Four Rivers: fontana dei Quattro Fiumicenter: centromimes: mimimade: facevanopassersby: passantismile: sorriderestreet artists: artisti di stradabrought: aggiungevanoscene: scena

As the campaign kicks into full ice-cream-and-robotic-hands mode, Annabelle Lee-Mather, Ben Thomas and Toby Manhire size up the state of play. On the agenda: National's tax plan and the complaints of "heroic" assumptions; Labour's dental pledge and the promised land of 2026 (and memories of the old days when kids were bussed off to the "murder house"); the Labour and National campaign launches, their slickness and protester interruptions; and which other historical figures would have voted Act? Plus: an important update on Annabelle's pigeon situation. Learn more about your ad choices. Visit megaphone.fm/adchoices

How did growing up in an Italian ice cream shop lead to owning the world's best bar? Join us as we chat with Giacomo Giannotti about his incredible journey from humble beginnings to achieving international acclaim with his Barcelona-based bar, Paradiso, current #1 on the World's 50 Best Bars list. Listen in as we explore the lessons he learned along the way, how his experiences in London at places like B@1 shaped his hospitality expertise, and the inspiration behind his world-renowned establishment.But that's not all! We also dive into the fascinating world of truffle-infused spirits, taste Paradiso's experimentaL new white truffle amaro, and hear my stories of creating a cognac that complements the flavor of truffle. We discuss the process, the challenges faced, and the impact of Paradiso's prestigious title on the spirits industry. From speakeasies to post-pandemic customer attitudes, we'll touch on the evolution of the bar scene and the future of bartending, including Paradiso's bar training program. We'll also explore the influence of iconic venues like Rum Trader in Berlin and Milk and Honey in New York, and discuss the importance of investing in quality drinks and service to meet the needs of the new generation of drinkers. So, grab your favorite cocktail and join us for this captivating conversation that takes you behind the scenes of the world's number one bar, Paradiso!GiacomoIG: https://instagram.com/giacomoloris_?igshid=MzRlODBiNWFlZA==FB: https://www.facebook.com/giacomo.giannotti?mibextid=LQQJ4dCo-founder & wife Margarita Sader:IG: https://instagram.com/margarita_sader?igshid=MzRlODBiNWFlZA==Margarita's incredible Atelier for custom and off-the-rack aprons, accessories, tuxedo jackets and more: https://instagram.com/msbartrends?igshid=MzRlODBiNWFlZA==Paradiso: https://instagram.com/paradiso_barcelona?igshid=MzRlODBiNWFlZA==The Paradiso Lab, the future of bar sustainability: https://instagram.com/paradiso_Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, brand creation and repositioning: philip@liquidsolutions.org Philip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: https://twitter.com/oldduffgenever?lang=en www.oldduffgenever.com...

The new Le Meridien features 235 rooms across 12 storeys, a spectacular rooftop pool and several dining spaces, including a restaurant and ground-floor cafe-slash-wine bar. Broadsheet contributor James Williams joins the podcast with all the details (including Prince tribute cocktails). Plus, Pidapipo launches a range of single-origin chocolate bars finished in a temperature-controlled room at Fitzroy HQ Pidapipo Laboratorio.  Featured on today's episode:  Le Meridien  Pidapipo Cioccolato New episodes of Broadsheet Melbourne Around Town drop Monday, Wednesday, Friday each week. Subscribe on the LiSTNR app to make sure you don't miss an episode. And keep up-to-date on everything Broadsheet has to offer at www.Broadsheet.com.au, or at @Broadsheet_melb. Broadsheet Melbourne Around Town is hosted by Katya Wachtel and produced by Nicola Sitch. Deirdre Fogarty is the Executive Producer.  See omnystudio.com/listener for privacy information.

Episode 130In episode 130 Chris answers a listener question around the history of Astoria. Surprises Baz with a round of Fact or Fiction. Losing my Shi# returns and of course the latest cruise news from around the world.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 QuestionsDan – There are rumours that Astoria (the oldest operating ocean liner I believe) could be heading to the recycle yard. What do you know of her history and any significant milestones?Harri – Any idea what has become of the tall ship originally built for Star Clipper and chartered to Tradewinds as Golden Horizon (since wound up).Yasa – Do you feel the ship floating or shaking when onboard.Cruise NewsVirgin Voyages Introduces the Limitless Voyage Global icon Jennifer Lopez and world-renowned entrepreneur Richard Branson are joining forces to create a one-of-a-kind collaboration on the high seas focused on women and entrepreneurship. Tapping into Jennifer's role as Chief Entertainment and Lifestyle Officer and inspired by her passion to encourage others to live limitlessly, Virgin Voyages is introducing an exclusive, special-edition “Limitless Voyage,” taking place on Scarlet Lady's April 14-19 Dominican Daze sailing.This one-time voyage is curated by Jennifer and her philanthropic organization, Limitless Labs. Aiming to empower, educate and inspire, the specially curated programming includes JLo-inspired experiences, panel sessions with epic women entrepreneurs, boundary breaking shore excursions, exclusive events that balance personal and professional growth and more.Carnival Luminosa to Sail One of Carnival's Longest Ever Cruise in 2024Carnival Cruise Line is introducing a once-in-a-lifetime 31-day cruise on Carnival Luminosa that will take guests to three continents, sailing from Brisbane, Australia to Japan and then across the Pacific Ocean to Alaska, ending in Seattle, Washington. Reservations for the sailing are now open.This latest addition to the Carnival Journeys program of longer sailings is one of the longest and most varied itineraries in Carnival's 50-year history.The 31-day itinerary departs Brisbane, Australia, on April 1, 2024, and includes the following port visits: Guam; Okinawa, Hiroshima, Yokohama (Tokyo), Aomori and Kushiro, Japan; Seward, Juneau and Ketchikan, Alaska, and a cruise through the Hubbard Glacier, ending in Seattle, Washington on May 1, 2024.The sailing's stop in Okinawa, Japan will mark Carnival's first-ever visit there.Yorktown, Va., to be Featured on Princess' 2024 ScheduleFor the first time ever, Princess Cruises will call at Yorktown, Va. and Virginia's Historic Triangle, as part of a series of custom-curated itineraries in summer 2024 that will highlight opportunities to experience Colonial Williamsburg and Jamestown in addition to visiting the historic seaside town.Princess Cruises is planning five day-long calls – three via Island Princess (2,200 guests/900 crew) and two via Emerald Princess (3,080 guests/1,200 crew) – that will result in a significant economic impact to the region, which has played an important role in American history.Additional details, including specific sailing dates, itineraries and shore excursions, are expected to be announced in the coming weeks.Princess Cruises Next-Generation Ship – Sun Princess – to Feature the Brand's Most Exciting & Contemporary SpacesHere comes Sun Princess! Princess Cruises has revealed a first glimpse of the most contemporary and state-of-the-art designs imaged yet onboard Sun Princess – “The Love Boat” line's newest, largest and most innovative ship ever built and scheduled to debut in early 2024. With bright designs inspired by rays of sunlight and next-level expanded spaces, guests are in for an extraordinary cruise experience including a showstopping Arena theater and stunning three-story dining venue – a first for Princess.A first for Princess, the Horizons Dining Room introduces a stunning three-story dining venue. This newly envisioned space is open and flexible, featuring dining options to suit every mood. Stunning wake views and natural light highlight a decorative sculpture that stretches from deck 6 to deck 8. The three decks will each have their own personalities, offer different dining experiences and range in levels of formality.Contemporary and versatile, the Princess Arena is an evolution and the most technologically advanced Princess Theater design. Upon entering, guests will be drawn to a stunning visual above the central stage which can become part of the show. A radical ceiling accentuates the Arena's in-the-round configuration with soft curved walls that allude to the movement of the tide. With moveable seats and capacity of a little more than 1,000 people, three configurations will maximize sight lines, as technological capabilities deliver a truly captivating experience.Additional signature favorites with new designs and décor scheduled to debut onboard Sun Princess in early 2024, include:Alfredo's Pizzeria – This charming favorite that has been named “Best Pizza at Sea” will once again have an open kitchen design, allowing guests to watch as the chefs create pizza by hand and serve them straight out of them oven. New to the kitchen is a professional, open-mouth oven that reaches 968 degrees, allowing chefs to create truly authentic contemporary Neapolitan pizza. Guests will enjoy an authentic experience comparable to one they would receive when traveling to Italy.Princess Casino – The largest Princess casino in both size and number of gaming positions will be in the Piazza, giving guests easy access to their favourite betting games. The spacious floorplan ensures guest comfort and entertainment, and with over 200 of the newest and most popular slots and video poker games, there is something for everyone.Crown Grill – A favourite of Princess guests who enjoy a perfectly grilled steak, Crown Grill on Sun Princess takes this iconic space and modernizes it with a classic steakhouse feel weaved with modern touches. Inviting leather booths, circular seating and modern artwork custom designed for this restaurant will welcome guests in for an unforgettable dinner experience. Plus, guests can enjoy views of their food being prepared in the largest show galley on a Princess ship.Sabatini's Italian Trattoria – Serving a modern, casual but elegant Italian dining experience, the newly imagined Sabatini's will appeal to families with unique handmade pasta courses prepared fresh daily. A crisp, tailored, geometric design that also will feature a pasta room for guests to marvel at the pasta-making process. The restaurant is designed with intimate bistro-style nooks and a dramatic circular main room.Princess Live! – Combining the design elements of Princess Live! and guest favorite Explorer's Lounge, guests on Sun Princess will enjoy participatory, signature cruise activities like game shows, trivia and the daily Wake Show. Luxurious textures and materials will be featured on a mixture of comfortable loose and fixed lounge seating with full beverage service, an inviting semi-open façade, and large LED screen on stage. Guests can easily move from Princess Live! to enjoy a meal or cocktail with the close proximity to restaurants and cocktail lounges, bridging a seamless integration of entertainment and bar concepts.Additional spaces with new designs, signage and décor will include Crooner's, Wheelhouse Bar, International Cafe, Good Spirits and Gelateria.Currently under construction at the Fincantieri shipyard in Italy, the largest Princess ship ever constructed, accommodating 4,000 guests, embraces Italian heritage by featuring a newly designed, brand-iconic Piazza and The Dome, a cutting-edge entertainment space inspired by the terraces of Santorini.Alaska Cruise Tours for 2024 open with Holland America Line. Holland America Line's 2024 Alaska Cruisetours are open for booking, and travellers who want to head to Denali and the Yukon can start planning their vacation with the leader in Alaska exploration. Leveraging more than 75 years of experience in the Great Land and a network of its own hotels, railcars and motorcoaches, Holland America Line is the only cruise line that extends the land tour to the heart of the Klondike Gold Rush and the unspoiled reaches of the Yukon TerritoryWith 16 different Cruisetours in 2024, guests can choose whether to cruise to Alaska or go overland first, and then decide to include one, two or three nights at Denali National Park. Those who want to explore farther into Canada can add a trip to the remote landscapes of the Yukon with stops in Dawson City and Whitehorse.Alaska Cruisetours include a stay at the McKinley Chalet Resort at the entrance to Denali National Park. The property is Holland America Line's 68-acre hotel on the Nenana River. The resort features dining facilities and guest rooms, including a 99-room complex featuring Denali Suites with balconies and larger living areas.Centrally located between the McKinley Chalet Resort and riverfront guest rooms, Denali Square is a gathering area with restaurants, an amphitheater, fire pits, outdoor seating, retail shops offering local goods, and an artist-in-residence cabin where local artists display and discuss their works.Sun Princess Signature SpacesAnd 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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In Ep 146 Jay leshark and not Russell talks to the beautiful Gelato Queen Yosita. Thai Yosita arrived in Phuket 2 years ago. Her journey has taken her from high school in Hat Yai, serving doughnuts in the good old U S of A, selling shoes in Singapore and doing her masters in Switzerland. After all the hard work Yosita is now the owner of Gatto Gelateria at Boat Avenue and has become the Gelato queen of Phuket. Yosita is awesome, and she likes big cones. . Instagram: www.instagram.com/gattogelateria . Recorded at: www.bluetree.fun Produced by: www.shark13productions.com . Jay and Russell are long-time friends and entertainers in Phuket. Follow them at www.facebook.com/jaylesharkandfriendspodcast/ Or on the Twitter at @Phuketpodcast or on Instagram at @phuketpodcast Email them at jayleshark@gmail.com . Listen to Barkcast: www.caninepointacademy.com/barkcast . Follow Canine point academy on Facebook at www.facebook.com/caninepointacademy Website: www.caninepointacademy.com Twitter: @canineworld IG: @CaninePointAcademy Thanks to www.facebook.com/petemcdowellmusic/ for the new intro and www.facebook.com/PhuketAcademyOfPerformingArts/ #phuketradio #Phuketpodcast #saveusshark #jayandrussellpodcast #phuketfuntimes #musicphuket #Phuketchefs #caninepoint #dogtrainerphuket #phuketfood #phuketmuaythai #phuketBJJ #phuketfood #phuketrestaurant #phuketproperty #phuketelephants #phuketoceans #phukettriathlon #phuketlgbtq #phuketcoffee #phuketart #phuketboattours #phuketelephantreserve #phuketnature #phuketice #phuketpoledance #phuketfitness #phuketgym #phuketdance #phuketbeer #phuketsoundandlighting www.headsupguys.org www.mantherapy.org www.calm.com The Jayleshark and friends and Russell Podcast is produced by www.shark13productions.com

Episode 125In episode 125 of the The Big Cruise Podcast, Chris and Baz answer two listener questions, discuss the history of Norwegian Cruise Line (NCL) and celebrate the latest cruise news from Silversea, Celebrity Cruises, Princess, Cunard, Virgin Voyages, Costa Cruises & Fred Olsen. Loyal Listener Garry, shares images of Star Breeze (Windstar) in Sydney for the first time. Support the showSupport the show: Listen, 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 … all using organic cotton, green energy and zero plastic https://bit.ly/32G7Rdh or check out Chris's Designs here: https://bit.ly/3FqokGjListener PhotosThanks to Garry in Sydney for the latest images of Windstar Cruises, Star Breeze Arriving in Sydney. Listener QuestionsGabi asks. Chris, you mentioned the number of guests Carnival alone will process through portMiami. I am guessing Miami would be the bussiest port in North America. Would you happen to know which European port would be the busiest for cruise ship numbers of cruise ship passenger numbers?Si asks. Chris and Baz, without too much thought answer the below:Favourite PortFavourite Shore ExcursionFavourite sea day activityYou can go on only 1 cruise in 2023, which ship, where and why… Cruise NewsSilversea returns to Asia Pacific regionSilversea Cruises®, has returned to ocean sailing in the waters of the Asia Pacific region after more than 1,000 days, with Silver Muse® departing on an 18-day voyage from Singapore to Sydney today (2 Dec).While Silversea has operated a successful season in the Australian Kimberley region aboard its expedition ship Silver Explorer®, Silver Muse's arrival marks the highly anticipated return of ocean cruising in the Asia Pacific region, including Australia.Joining Silver Muse in Australia from the Silversea fleet is Silver Whisper®, who will arrive in December, followed by Silver Shadow℠ who arrives in Sydney in January to commence the World Cruise 2023–the first time a Silversea World Cruise has departed from any Australian city.SpaceX's Starlink now available on Celebrity EclipseCelebrity Cruises has announced that SpaceX's Starlink is now available for guests travelling onboard Celebrity Eclipse in Australia, New Zealand and the South Pacific this season. Providing high-speed, low-latency connectivity for a better onboard experience for guests and crew, Celebrity Cruises is the first and only cruise line to offer the innovative broadband internet service in the region.On 3rd November 2022, Celebrity Eclipse sailed from Sydney allowing guests to Journey WonderFULL on a 12-night New Zealand itinerary – the first local sailing to offer guests SpaceX's Starlink. Making it easier for guests and crew to remain connected to work, family and friends, guests will now have access to the innovative internet service on all sailings departing from Sydney and Auckland through April 2023.Earlier this year, Royal Caribbean Group (NYSE: RCL) announced the deployment of the Starlink technology across all Celebrity Cruises, Royal Caribbean International and Silversea Cruises ships, along with all new vessels for each of the brands. Currently, 3 ships in the Celebrity Cruises fleet of 15 luxury ships offers SpaceX's Starlink – Celebrity Beyond, Celebrity Edge and Celebrity Eclipse – with the remaining set to be complete by the end of 2023.Princess Cruises Enhances Value with Exciting New Offerings to All-Inclusive Princess Plus and Premier PackagesPrincess Cruises – already the best value in travel – has dramatically enhanced its all-inclusive premium add-on packages, incorporating an exciting juxtaposition of new premium indulgences and premium health and wellness offerings to its Princess Plus and Princess Premier packages.Rolling out on sailings after February 20 are a series of decadent Princess Premium desserts. These elaborate confections overflowing with gelato, pastry, and candy mixtures will be added to both the Princess Plus and Princess Premier and are available in the Gelateria, Swirls or Coffee and Cones.As part of its recently announced exclusive partnership with Xponential Fitness, the largest global franchisor of boutique premium fitness brands, guests will also enjoy complimentary onboard Pure Barre, Yoga Six and Stretch Lab classes as part of the packages starting in February with classes from additional boutique brands including Club Pilates, Cycle Bar, Stride, and Stride to follow shortly thereafter.New packages are available for bookings made after December 14 for sailings February 20 and beyond.Cunard Launches New 2024 Summer Season Offering 195 Voyages To Over 90 DestinationsCunard is delighted to announce that its April 2024 to January 2025 cruise schedule is going on sale on 7 December. Cunard World Club members will be able to book the new itineraries from 7 December, with the programme on general sale from 8 December.The new programme will feature 195 new voyages across 90 destinations worldwide. Guests will be able to make the most of more time in port thanks to several late evening departures and overnight stays, in places such as Reykjavik, Tromso, Rotterdam and Quebec.Cunard's newest ship, Queen Anne, will set sail on 3 May 2024 for her seven-night maiden voyage to La Coruna and Lisbon. She will then depart for a 14-night voyage in the Canary Islands before travelling around the British Isles, taking in highlights in Scotland and Ireland, as well as Cunard's founding homeport, Liverpool. Throughout her maiden season, Queen Anne will sail from Southampton on itineraries to the Mediterranean, Scandinavia, the Canary Islands, and the Norwegian Fjords, visiting over 60 unique destinations in 16 countries.The world's only ocean liner, Queen Mary 2, will continue to maintain Cunard's 182-year tradition of transatlantic travel, undertaking 20 crossings between Southampton and New York. She will also voyage to Scandinavia for the Northern Lights and the Caribbean, where she'll spend the 2024 festive season.Queen Victoria will spend summer soaking up the sun in the Mediterranean, offering over 75 itineraries to Spain, Italy, Greece, Turkey, Montenegro, and Croatia on a series of 7, 14 and 21-night sailings departing from Barcelona, Civitavecchia (Rome), Trieste and Istanbul.Queen Elizabeth will once again be travelling through the spectacular scenery of Alaska and the schedule for this will be released in the coming months.Virgin Voyages Celebrates Giving Tuesday, Donating 2,023 Cruise Vacations to Honor Local Healthcare HeroesVirgin Voyages, celebrates Giving Tuesday by paying it forward and honoring local healthcare heroes with the vacation of a lifetime. For the second consecutive year, the South Florida-based travel and lifestyle brand is partnering with Baptist Health South Florida and donating 2,023 complimentary voyages – totalling an estimated $5.9 million – for deserving employees to ring in the new year with their friends and loved ones.In celebration of the new year ahead, the 2,023 gifted sailings will recognize employees in the Baptist Health network who have made a positive impact in the local healthcare community, from patient-facing employees to those in behind-the-scenes roles that keep the hospitals, clinics and offices running smoothly.Winners will receive a voyage for two in a Sea Terrace, a trendy balcony cabin with fun mood lighting, rainfall showers and a signature red hammock.Meanwhile Lady Ship 4 – Brilliant Lady was floated out in Italy by Fincantieri. She will join her sisters Scarlet, Valiant and Resilient entering service in Late 2023Costa Cruises introduces “Cruise & Golf” formulaCosta Cruises, Official Cruise Line of the Ryder Cup 2023 and Official Supplier of the Italian Golf Federation, brings the passion for golf also on holiday with the “Cruise & Golf” formula, which combines a unique golf experience with the relaxation and fun of a Costa cruise on its most innovative ships.Starting this winter, “Cruise & Golf” will be available not only for Costa Smeralda‘s Mediterranean cruises, but also for Costa Toscana‘s itineraries in the Arabian Gulf. Golf lovers will thus have the opportunity to play in some of the most beautiful golf clubs in Italy, France and Spain (with Costa Smeralda), or in the Arab Emirates and Oman (with Costa Toscana), during calls in the destinations included in the cruise itinerary. Each day golfers can plat in a different camp, with maximum comfort and convenience, while families on holiday can enjoy the services on board or explore wonderful locations, thanks to the excursions organised by the company. This type of experience is also perfect for small groups of golfers to play together in clubs and share their passion.To take advantage of the offer, guests can buy a Costa Smeralda cruise in the Mediterranean or a Costa Toscana cruise in the Arab Emirates and Oman on Costa website or in a travel agency, and then add to the booking the golf package, which includes three or four ‘Green Fees' to access the golf clubs included in the offer.The new selection of golf clubs for Costa Toscana's winter 2022/23 cruises is exclusive, with the added advantage of being able to play at night, thanks to the long calls on the ship's itinerary.  In Dubai, it's possible to choose the Emirates Golf Club, home to the annual Dubai Desert Classic, an 18-hole course that measures 6,676 metres and winds its way through hundreds of species of indigenous flora and fauna, seven lakes and a spectacular view of the Dubai skyline; or “The Els Club“, designed by US Open and Open Championship winner Ernie Els, home to the Asian Tour. In Abu Dhabi, the Abu Dhabi Golf Club, one of the best 27-hole golf courses in the world and home to the Abu Dhabi HSBC Championship for 16 consecutive years, and the Yas Links Golf Club, which hosted the Abu Dhabi HSBC Championship in 2022. In Muscat (Oman), the Almouj Golf Club, designed by Greg Norman and home of the Oman Open, which stands out for its incredible location facing the Indian Ocean, with the Hajar Mountains in the background; and the Ghala Golf Club, Oman's oldest and most renowned club, which has hosted the Oman National Championships since the 1970s and the MENA Tour for the past four years.Among the golf clubs selected for Costa Smeralda are the Marco Simone Golf & Country Club, the official home of the 2023 Ryder Cup, the challenge between Team Europe and Team USA scheduled for the first time in Italy; the Circolo del Golf Roma Acquasanta, one of the oldest golf clubs in Italy; the Golf Club Garlenda, surrounded by ancient olive groves and pine forests in the enchanting scenery of the western Ligurian Riviera; the Golf Club Genova Sant'Anna, which has hosted two Italian Double Professional Championships and was designed by Robert Von Hagge, one of the world's most famous golf course architects; the Real Club de Golf El Prat, which, for 10 times, has hosted the Spanish Golf Open; the Club de Golf Terramar Sitges, one of the oldest golf clubs in Spain, located 20 metres from the sea; the Son Gual Golf in Palma de Mallorca, one of the best golf clubs in Continental Europe; the T-Golf Calvia, one of the oldest, best-rated and most popular courses on the island of Majorca; the Golf Bastide de la Salette, with spectacular views of the Garlaban mountain range and Marseille; the Golf Sainte Baume, with an 18-hole course that blends in with pines, aromatic plants and oaks.Fred. Olsen Cruise Lines wins gold for ‘Best Cruise Line for No-Fly Cruise Holidays' at the British Travel Awards 2022Fred. Olsen Cruise Lines has been crowned ‘Best Cruise Line for No-Fly Cruise Holidays' at the British Travel Awards 2022 after winning the gold award..“Our regional UK departure ports allow us to offer some fantastic hand-crafted, no-fly itineraries, from an around the world tour from Liverpool or an exploration of South America and the Antarctic from Portsmouth, to a short Easter break on the picturesque River Seine from Southampton- our no-fly cruises offer something for everyone to enjoy.And moreJoin 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/ChrisFrameOfficial Listen & 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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It's a Ramble! Lauren and Naz describe the deliciousness that is the dirty martini, which naturally leads to the obvious question, "Why doesn't olive oil taste like olives?" The girls also ask, "How many almonds does it take to make a gallon of almond milk?" And if that's not enough excitement for you, Naz went to a wedding at the Bug Juice camp! There's a lot of dessert talk in this episode: Gelato, the classic ice cream sandwich vs. The Chipwich, Crumble and Insomnia Cookies. Relatedly, Lauren's got an I Don't Get It that will have you paying more attention to toothbrush commercials than you ever have before. Ashley tells us how some recent travel made her see codependency in a new light, and everyone gets a little confused about time zones. Clearly, this week's Ramble lives up to its name.

Good News: The population of osprey in England was critically endangered, but their numbers are rebounding very well, Link HERE. The Good Word: A truly thought-provoking quote from T.S. Eliot. Good To Know: A delightful fact about a unit of measurement… Good News: A 3D-printed house is winning acclaim and awards all over, Link HERE. […]

Matteo aveva dei piani ben precisi per la sua vita, poi il viaggio in Australia ha rimescolato le carte sul tavolo e gli ha fatto scoprire la sua vera passione. Sono nate così le gelaterie Mapo. 

SCARICA ESTATE ITALIANA: https://bit.ly/3Qq1RwzScarica la trascrizione: https://bit.ly/3zbwAXE // visita il mio sito qui: https://bit.ly/3yQ2xmY Ciao e benvenuti a una nuova puntata del Ripeti con me! Oggi impareremo alcune frasi utili da usare in una gelateria in Italia! Non dimenticare di seguirmi anche su YouTube e Instagram @teacherstefano. Ciao!

In 1939, Michael Passalacqua's grandparents opened Angelo's Italian Restaurant in Washington, PA. They grew the small neighborhood restaurant and bar with its limited pasta and chicken menu, into a popular dining destination.   In this episode, Michael shares the story of his transition from a police officer to joining his family's business. He grew up around the culture and mission of Angelo's, so he knew how to make “guests feel like a part of our Italian family,” he says. But he was not prepared to manage a restaurant and rolled up his proverbial sleeves and dived into educating himself for the job. Michael was one of the earliest members of RestaurantOwner.com, which he credits for helping him drive revenue, manage costs and train his staff more effectively. His discipline and effort have been rewarded with the continued and growing success of the concept.    Michael also shares the story of the restaurant's 2008 relocation, including the design and construction of a freestanding building, to adapt to changes in his market. He explains the business planning and financing process and his thinking behind the restaurant's design changes and offerings, including a display Gelateria, to maintain appeal in a changing market.   Michael believes profitable restaurant owners are always learning, by choice and necessity. Operating the new, larger, busier restaurant presented new challenges. After the relocation, “it took a couple of years to really feel stable and well organized," he says, adding, however, “our commitment to constant improvement has helped Angelo's become a people forward, positive workplace where happy staff are supported by friendly management.”

On today's episode of All in the Industry®, Shari Bayer is back at Heritage Radio Network's studio in Brooklyn, and her guest is Hallie Meyer, founder and owner of Caffè Panna, an Italian inspired ice cream and coffee shop in NYC's Gramercy neighborhood. Before opening the shop, Hallie worked in savory kitchens stateside and in Italy, and in one of Rome's most beloved gelaterias. She began making and selling her own ice cream in 2018 through popups in the South Bronx, while serving with Americorps City Year as a Team Leader at PS 154. Caffè Panna is inspired by Hallie's time living and working in Rome, featuring seasonally rotating flavors, creative sundaes, and their signature affogato sundaes, made with both Italian imported and local ingredients. Today's show also features Shari's PR tip to have integrity; Speed Round; Industry News Discussion on Netflix's reboot of "Iron Chef;" and Solo Dining experience at newly opened KYU NYC in Manhattan, a wood-fired Asian-inspired restaurant which originally opened in Miami in 2016.Photo Courtesy of Liz Clayman.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

In this episode we talk to Meridith Ford, recovered actor, former food critic and food marketer, and now the owner of Cremalosa gelateria. She'll give us some insights on how hard it really is to be a food critic - hint: it's not just about eating out.  And she'll tell us how to make a new cocktail with gin and beautiful French liqueur - a martini she calls a “Flying High.” Meridith tells us how a degree in Food Marketing turned into a career as a dining critic, and how she pivoted when the pandemic shut everything down just a month after she opened her new shop.  It's a sweeeeeet conversation, just like the gelato she makes every day!University Meridith attended in Rhode Island - Johnson & Wales University: https://www.jwu.edu/Dining Critic for Atlanta Journal Constitution: https://muckrack.com/meridith-ford/articlesMeridith Ford moves into PR:https://www.atlantamagazine.com/dining-news/exclusive-former-ajc-dining-critic-meridith-f/Meridith Ford opens up Cremalosa: https://whatnowatlanta.com/meridith-ford-cremalosa-decatur/https://www.restaurantinformer.com/2021/07/cremalosa-gelato-award/Cremalosa Gelateria: https://www.cremalosa.com/ Hope you enjoyed our podcast.Follow us on InstagramFollow us on FacebookTikTokYouTube

Episode 613