Podcasts about igp

Across Nigeria today, insecurity remains one of the biggest concerns for citizens  from kidnapping, bandit attacks, terrorism, and rising violent crime to delayed emergency response in communities.Now, a major security debate is back in focus at the National Assembly: the proposed establishment of State Police in Nigeria.Supporters argue it could bring faster response time, local intelligence, and community-based policing, while critics warn it could lead to political abuse, human rights violations, and misuse of power by state governors.As the House of Representatives weighs a key constitutional amendment, Nigerians are asking a critical question: Can State Police finally end insecurity in Nigeria  or will it create a new layer of security challenges?In today's episode of Nigeria Daily, we break down the debate with voices from the street, legal experts, security analysts, and a retired Deputy Inspector General of Police.

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

Has the IGP heard this? Cynthia Morrison is calling for urgent action and the immediate relocation of the girl involved in the alleged father-daughter defilement case as concern grows over the disturbing situation

If you're serious about tracking, this podcast is for you.Today I'm joined by Aivo Oblikas, a long-time student of tracking, respected judge, and someone who has spent decades analyzing what makes dogs successful on the track. Aivo has judged at the highest levels of the sport, including the FH World Championship and the FMBB IGP World Championship, giving him a unique perspective on both training and evaluation.Over the next two and a half hours, we dive deep into the world of tracking. We discuss everything from getting started with young dogs to advanced FH and IGP concepts. We talk about motivation, corners, article indications, contamination, aging tracks, weather conditions, surface changes, reading the dog, common training mistakes, and many of the details that often determine success or failure in competition.One of the things I appreciate about Aivo is that he doesn't simply repeat what everyone else is doing. Over the years, he has developed his own approach to tracking and in this conversation he shares many of the principles that guide his training and the way he thinks about the work.Whether you're brand new to tracking, actively competing in IGP, preparing for FH-level tracks, or simply looking to improve your understanding of one of the most fascinating disciplines in dog training, there's something here for you.This is a conversation for the tracking nerds, the people who enjoy the details, the people who want to understand not just what happens on the track, but why it happens.I hope you enjoy my conversation with Aivo Oblikas.

« Ce petit chemin, qui sent la noisetteeeeeuh »... ici, le petit chemin est plutôt une jolie route qui sent bon le frometon ! Et pas n'importe quels fromages : le Laguiole AOP, la Tome Fraîche de l'Aubrac IGP, le Bleu des Causses AOP, le Pérail IGP et le Roquefort AOP... Bref...ça sent le lait, les caves humides... et le bon goût des traditions de l'Aveyron ! De Laguiole à Roquefort, on ne fait qu'une bouchée des 200 kms de la Route des Fromages de l'Aveyron en compagnie de Jean-François Dombre, producteur de pérail... Même notre GPS a faim ! Ecoutez C'est ça la France avec Vincent Perrot du 17 mai 2026.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

The sound of gunfire has become an unwanted echo in many Nigerian communities.Despite repeated military offensives and government assurances, attacks on villages continue to claim lives, destroy homes, and force families to flee their ancestral lands. Just days ago, reports emerged of fresh killings and burning of homes in parts of northern Nigeria, once again raising a troubling question:Are Nigeria's security strategies working or are citizens growing tired of promises without protection?Today on Nigeria Daily, we examine what many now call security fatigue the growing frustration among Nigerians who feel trapped between fear and uncertainty.

durée : 00:17:38 - Les goûts d'ici en Béarn Bigorre - Nouvelle adresse gourmande à Pau, Strobbia e Rosa propose des glaces artisanales où la qualité des ingrédients guide chaque recette. Entre noisette IGP, sorbets très fruités et parfums sans lactose, ce glacier italien défend une approche précise du goût et du savoir-faire. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

The Black Maria's assault on international artist Ibrahim Mahama was uncalled for... and like any other issue, it must be dealt with. - Barima Kofi Dawson (Akokoa) charges IGP

Bienvenidos a Economía en Andaluz, un podcast económico quincenal de Europa Press Andalucía. Estos son los temas que han marcado la actualidad económica esta quincena en nuestra comunidad. Agencias de viajes andaluzas advierten de "grandes pérdidas" en el sector turístico ante el impacto del conflicto bélico Bernal espera que el espacio aéreo en la zona de conflicto en Oriente Medio esté abierto para Semana Santa Agricultores alertan de subida del 40% del gasóleo agrícola en una semana y avisan del impacto en la cesta de la compra Moreno pide evitar la "excesiva dependencia del petróleo" en la UE y ofrece Andalucía como potencia en energía verde La Junta concederá 3.000 euros de ayuda a los autónomos andaluces con su Plan Renove de vehículos Villamandos resalta la capacidad de onTech, con más de 750 entidades, para liderar la patronal tecnológica andaluza El boto de Valverde (Huelva) aspira a la nueva IGP europea para productos artesanos y "poner en valor un producto único" Recuerda que puedes encontrar estas y otras muchas noticias en la sección de Andalucía en nuestra web europapress.es

This episode featured @nigeriasbest and @phoenix_agenda They discussed:Daniel Bwala's interview with Mehdi HassanNasir el Rufai arrested and detained by ICPCPresident Tinubu appoints Tunji Disu as new IGP

Nigeria continues to face serious security challenges ranging from  and banditry to kidnapping and violent crime. The swearing-in of the new Inspector-General of Police, Olatunji Disu, by President Bola Ahmed Tinubu has revived the debate on the establishment of state police. Today on Nigeria Daily, we examine the challenges that could arise if state police becomes operational in Nigeria.

In dieser Folge nehmen wir den Hovawart genauer unter die Lupe. Wir schauen auf seine mittelalterlichen Ursprünge als Hofwächter und auf die gezielte Rekonstruktion der Rasse im 20. Jahrhundert. Was bedeutet es, wenn ein Hund historisch dafür gezüchtet wurde, Verantwortung zu übernehmen?Wir sprechen über typische Wesenszüge, sowie über Bedürfnisse, sinnvolle Auslastung und mögliche Einsatzbereiche wie Rettungshundearbeit oder IGP. Auch gesundheitliche Aspekte und Pflege werden ehrlich eingeordnet.Diese Folge ist für alle, die sich differenziert mit dieser beeindruckenden Rasse beschäftigen möchten und sich fragen, ob ein Hovawart wirklich in ihr Leben passt.Wenn dir die Folge gefällt, abonniere den Podcast und schau bei Bedarf auf animari.de vorbei für individuelle und unkomplizierte Hunde- und Katzenverhaltensberatung.

AAD PARTE 1: Asturies tiene actualmente 31 llagares inscritos en el Consejo Regulador de la Denominación de Origen Protegida Sidra de Asturias (aunque otros 3 tienen ya muy avanzado el proceso de certificación), 395 cosecheros que en 2025 entregaron 7'6 millones de kilos de manzana, que sirvieron para corchar 4,9 millones de botellas, un aumento del 7'3 y un récord histórico para la DOP. Hoy hablamos de la DOP Sidra de Asturias con: Jorge García, presidente de la DOP Sidra de Asturias, en representación de los cosecheros, Gustavo Costales, Sidra Frutos, en representación de los llagareros, Loreto García, Sidrería El Chaflán, en representación de los chigreros, David Castañón, presentador del programa de RPA "Les Fartures", en representación de los consumidores de sidra DOP. AAD PARTE 2: Asturies tiene actualmente unos 90 operadores, entre envasadores y productores, acogidos a la Indicación Geográfica Protegida Miel de Asturias, creada en 2022 y reconocida por la Comisión Europea en 2025. La miel asturiana da un paso más en su protección con el Proyecto Watson, iniciativa europea que la IGP desarrolla con Asincar y el Principado para garantizar su autencidad y luchar contra el fraude. Julio Fernández, presidente del Consejo Regulador de la IGP Miel de Asturias. AAD PARTE 3: Los 41 trabajadores del Centro Portuario de Empleo de Avilés amenzan con radicalizar la huelga que mantienen desde el 16 de febrero contra la intención de las empresas consignatarias de acabar con este modelo de contratación de los estibadores portuarios. Manuel Pravia, portavoz de la plantilla del CPE Avilés y Alberto Paniagua, delegado sindical del CPE Avilés

Un programme très axé sur monde agricole cette semaine !- Un nouveau fromage au Mans, le trèfle du Perche en passe d'obtenir l'appellation IGP ! Reportage LMTV- La chanvrière de l'Aube va investir 20 millions d'euros pour son développement. Un sujet de Canal 32 - Comment préserver la race bovine la vosgienne, nous irons dans un centre d'insémination près d'Epinal. Vosges TV nous en dit plus - Enfin connaissez-vous l'équi coaching, une méthode originale de développement personnel. Direction la Bretagne pour découvrir cette solution. Tébéo nous invite à découvrir cette méthode.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

El Ternasco de Aragón fue la primera carne fresca reconocida en España con una Denominación Específica, en 1989, que fue amparada por la Unión Europea como Indicación Geográfica Protegida (IGP) en 1996. Desde entonces, el Consejo Regulador de la IGP Ternasco de Aragón vela por el cumplimiento de todas las exigencias que atañen a la crianza, alimentación, sacrificio, trazabilidad y comercialización del Ternasco de Aragón, garantizando que hasta las mesas llegue un producto de calidad excepcional. El Ternasco de Aragón IGP es una carne procedente de cordero de las razas rasa aragonesa, ojinegra de Teruel o roya bilbilitana; de entre setenta y noventa días de vida; que ha sido alimentado con leche materna, durante un mínimo de cincuenta días, y con paja y piensos naturales el resto del tiempo y que debe pesar entre ocho y doce kilos y medio. Su denominación —ternasco— viene de “terneza” y es que esta carne presenta una jugosidad, aromas y sabores únicos, fruto del tipo de crianza natural que se traduce también en una alta calidad dietética. Rico en proteínas de calidad, minerales y vitaminas, la mayor parte de sus grasas son insaturadas, lo que se traduce en un bajísimo nivel de colesterol. Estas cualidades llevaron a la IGP Ternasco de Aragón —tras 15 años de estudios nutricionales— a definirlo como «la carne rosa», pues tiene «los beneficios de las carnes blancas y las virtudes de las carnes rojas». Un producto perfectamente identificable gracias a las siglas “T.A” en color rojo que marcan sus canales o a los rótulos identificativos con el logotipo del Ternasco de Aragón IGP que distinguen las bandejas. La trazabilidad del Ternasco de Aragón (IGP) garantiza el seguimiento integral desde la granja hasta la mesa, asegurando el origen (Aragón), raza, alimentación y bienestar animal. Se identifica con un sello rojo "TA" en la canal y precintos numerados, bajo estrictos controles del Consejo Regulador para asegurar calidad y autenticidad. Nos lo han explicado, Patricio Pérez, secretario del Consejo Regulador de la I.G.P. Ternasco de Aragón y Alba Santaliestra, dietista - nutricionista y profesora de la Universidad de Zaragoza.

El Ternasco de Aragón fue la primera carne fresca reconocida en España con una Denominación Específica, en 1989, que fue amparada por la Unión Europea como Indicación Geográfica Protegida (IGP) en 1996. Desde entonces, el Consejo Regulador de la IGP Ternasco de Aragón vela por el cumplimiento de todas las exigencias que atañen a la crianza, alimentación, sacrificio, trazabilidad y comercialización del Ternasco de Aragón, garantizando que hasta las mesas llegue un producto de calidad excepcional. El Ternasco de Aragón IGP es una carne procedente de cordero de las razas rasa aragonesa, ojinegra de Teruel o roya bilbilitana; de entre setenta y noventa días de vida; que ha sido alimentado con leche materna, durante un mínimo de cincuenta días, y con paja y piensos naturales el resto del tiempo y que debe pesar entre ocho y doce kilos y medio. Su denominación —ternasco— viene de “terneza” y es que esta carne presenta una jugosidad, aromas y sabores únicos, fruto del tipo de crianza natural que se traduce también en una alta calidad dietética. Rico en proteínas de calidad, minerales y vitaminas, la mayor parte de sus grasas son insaturadas, lo que se traduce en un bajísimo nivel de colesterol. Estas cualidades llevaron a la IGP Ternasco de Aragón —tras 15 años de estudios nutricionales— a definirlo como «la carne rosa», pues tiene «los beneficios de las carnes blancas y las virtudes de las carnes rojas». Un producto perfectamente identificable gracias a las siglas “T.A” en color rojo que marcan sus canales o a los rótulos identificativos con el logotipo del Ternasco de Aragón IGP que distinguen las bandejas. La trazabilidad del Ternasco de Aragón (IGP) garantiza el seguimiento integral desde la granja hasta la mesa, asegurando el origen (Aragón), raza, alimentación y bienestar animal. Se identifica con un sello rojo "TA" en la canal y precintos numerados, bajo estrictos controles del Consejo Regulador para asegurar calidad y autenticidad. Nos lo han explicado, Patricio Pérez, secretario del Consejo Regulador de la I.G.P. Ternasco de Aragón y Alba Santaliestra, dietista - nutricionista y profesora de la Universidad de Zaragoza.

The Inspector-General of Police occupies one of the most powerful positions in Nigeria's security structure, overseeing nationwide policing and internal security.Yet beyond politics and public debate, questions remain about what the law says regarding who appoints the IGP, the required qualifications, and limits on age and years of service. Today on Nigeria Daily, we examine the legal framework, the provisions of the Police Act, and what all this means for public trust and national security.

Una ruleta, una muiñeira y destino: Cea. Así arranca hoy Comer por España, con nota de voz al 609 y parada en la villa ourensana famosa por su pan con IGP.Uno de nuestros oyentes llamado Higinio, más conocido como 'o fillo do Petrinas' propone que el equipo visite el municipio de San Cristovo de Cea, en la provincia de Ourense, conocido como la 'Villa del Pan'. Allí el Pan de Cea, con Indicación Geográfica Protegida, se cuece en hornos de leña, con miga esponjosa —miolo— y corteza ancha y laminada.Hablamos con Sofía, panadera de Aboamigalla, que explica cómo se "duerme" el pan y por qué la buena miga es casi religión. Y hacemos parada en el Bar Sol y Luna, refugio de peregrinos del Camino, donde las tostadas con orégano propio y la carne arreglada —mezcla gallego-venezolana— completan el menú.

Una ruleta, una muiñeira y destino: Cea. Así arranca hoy Comer por España, con nota de voz al 609 y parada en la villa ourensana famosa por su pan con IGP.Uno de nuestros oyentes llamado Higinio, más conocido como 'o fillo do Petrinas' propone que el equipo visite el municipio de San Cristovo de Cea, en la provincia de Ourense, conocido como la 'Villa del Pan'. Allí el Pan de Cea, con Indicación Geográfica Protegida, se cuece en hornos de leña, con miga esponjosa —miolo— y corteza ancha y laminada.Hablamos con Sofía, panadera de Aboamigalla, que explica cómo se "duerme" el pan y por qué la buena miga es casi religión. Y hacemos parada en el Bar Sol y Luna, refugio de peregrinos del Camino, donde las tostadas con orégano propio y la carne arreglada —mezcla gallego-venezolana— completan el menú.Conviértete en un supporter de este podcast: https://www.spreaker.com/podcast/mas-noticias--4412383/support.

durée : 00:05:51 - L'invité d'ICI Matin, ICI Drôme Ardèche - La directrice des nougats Chabert & Guillot pousse un coup de gueule face aux contrefaçons de nougats trop souvent proposées dans les allées du Salon de l'agriculture. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Hoy hablamos de las IGP, las Indicaciones Geográficas Protegidas, un sello de calidad europeo que identifica productos alimentarios o vinos originarios de la Región, donde al menos una fase de su producción, transformación o elaboración se realiza en esa zona. Garantiza reputación, calidad y características vinculadas al origen. Y el programa también presta especial atención a los parrales, su estado durante este invierno. De ellos da detalles José Roque Martínez, productor de Totana.

The scars of kidnap do not disappear the moment victims return home. For many, the real battle begins after the rescue the sleepless nights, the fear, the trauma, and the slow journey back to normal life.As incidents of abductions and violent attacks continue across parts of Nigeria, women are increasingly becoming targets, leaving many asking: How can they stay safe? And what should survivors do to heal?Today on Nigeria Daily, we look at how kidnap victims can rebuild their lives, and what every woman should know to protect herself from attack.

 Insecurity continues to cast a long, troubling shadow across Nigeria.From kidnappings to armed banditry, insurgency to violent crimes,millions of citizens now live with the daily fearthat danger could strike at any moment.Yet, despite billions spent on security operations,one debate remains at the centre of Nigeria's struggle for peace:Should the nation rely on kinetic strategies military force and firepoweror embrace non-kinetic approaches such as dialogue, reintegration,community engagement, and economic development?So today on Nigeria Daily, we ask:Which approach offers Nigeria a real chance at lasting peacekinetic or non-kinetic? And can the country find the right balance between the two? 

Casi 45% de adultos realiza ejercicio o deporte: Inegi SCJN avala frenar cambio de defensor por incapacidad técnicaOMS retira a España estatus de país libre de sarampiónMás información en nuestro podcast

In this flashcard-style WSET Diploma D3 “Wines of the World” episode, Janina dives deep into the sun-drenched vineyards of Languedoc and Roussillon, exploring the climate, terroir, grape varieties, and AOCs that define these huge and diverse regions. Perfect for students preparing for the WSET Diploma theory exam, this episode covers key facts, yields, blending rules, and appellation regulations — but it's also for wine lovers who want to geek out on French wine or be inspired by some of the most exciting wines coming out of southern France today. A detailed, geeky, and highly structured exploration of geography, grapes, regulations, and the stories behind the wines of Languedoc and Roussillon.  

Trois fois par jour, nous faisons des choix actifs, parfois même activistes. Sans toujours nous en rendre compte, nous soutenons un type d'agriculture, la souveraineté alimentaire française, le niveau de vie de nos producteurs et notre santé d'aujourd'hui et de demain… en choisissant ce que nous mettons dans nos assiettes !Sacrée responsabilité qui tombe d'un coup sur nos frêles épaules…Pourtant, si nos intentions sont claires, ce n'est pas toujours facile d'être cohérent au quotidien. Plein de choses entre en jeu : le prix d'abord bien sûr, la praticité pour faire nos courses, nos goûts évidemment…  Et aussi, en rayon, notre capacité à comprendre la qualité des produits que nous achetons.Et c'est là où le bât blesse, car en rayon, les labels et les scores ont fleuri. Chaque grande surface a développé les siens, nous avons vu venir Nutri-Score, Planet-Score, Eco-Score, Haute Valeur Environnementale, Bio, AOP, AOC, IGP, Label Rouge… et j'en passe… et en quelques années, on est passé de pas d'info à trop d'info…Alors aujourd'hui, je vous invite à une discussion avec Sabine Bonnot, la cofondatrice et présidente de Planet-score, l'étiquetage environnemental indépendant devenu leader en Europe.Vous voulez quelques chiffres sur Planet-score ? En quelques années seulement, Planet-score s'est déployé dans 12 pays, a embarqué 330 marques,et se retrouve sur 135 000 produits et 330 000 000 d'emballages en rayon… et sur l'appli mobile d'UFC Que choisir, la plus grande asso de consommateurs en France.Au-delà des chiffres, ce qui m'a intéressé dans Planet-score, c'est qu'il s'agit d'un organisme complétement indépendant (indispensable dans cette industrie !), dont la marque est détenu par un fonds de dotation (qui garantit le cap de Planet-score dans la durée), qui a défini ses mécanismes avec des scientifiques reconnus et des experts de terrain (indipensable pour juger de la pertinence des évaluations).Aujourd'hui, c'est un outil dont se saisissent les marques pour améliorer leur recette en faisant de l'éco-conception. Dans cet échange, Sabine raconteson parcours atypique de l'industrie agro-alimentaire à la reprise d'une exploitation agricole en passant par le développement de Planet-score,les enjeux du monde agricole, sans dogmatisme, avec nuance et subtilité. Elle nous explique les disfonctionnements actuels et décrypte notamment comment les modes de calcul officiels de l'impact d'un produit ont été complétement faussés par le travail de lobbying exercé à Bruxelles par les grands groupes agro-alimentaires. Ces calculs conduisent à des aberrations -faisant notamment apparaître les filières les plus intensives comme les plus vertueuses …no comment.comment on peut aider les consommateurs à y voir clair et embarquer les marques dans des démarches de progrès ! Il y a de la lumière au bout du tunnel !Un épisode très éducatif et qui, dans cette période de reculs législatifs majeurs, m'a finalement laissée optimiste sur les changements possibles quand on travaille en coalition entre scientifiques, entreprises et monde agricole... sous la saine pression des consommateurs !

Dwieście dziewięćdziesiąty czwarty odcinek z szybkiej serii ESPRESSO, w którym dowiesz się co znaczą skróty DOP i IGP.☀️ Ty też możesz UCZYĆ SIĘ WŁOSKIEGO

In this podcast we discuss Lars's different approach to IGP tracking. Lars Lentz is a IGP competitor and popular IGP tracking coach. He will soon be releasing his IGP tracking book. Get Lars's book at: https://theigptrackbook.com/ Get Nick's free engagement course here: www.skool.com/dogtraining

Ricetta Risotto al prosecco e radicchioLivello A1Primo piatto di Natale Buongiorno cari amici e amanti dell'italiano e benvenuti al nostro nuovo episodio.Continua la nostra serie dedicata al Natale e come promesso oggi vi spiego la ricetta per un buon primo piatto che potete cucinare o alla Vigilia di Natale il 24 di dicembre o anche lo stesso giorno di Natale, il 25 dicembre e vi do qui la ricetta del risotto al prosecco e radicchio.Per capire meglio la ricetta vi spiego prima le parole difficili che troveremo. Cominciamo con due abbreviazioni (Abkürzungen) Igp sta per Indicazione Geografica Protetta e significa che un prodotto ha una qualità o una caratteristica unica legata alla zona in cui è prodotto. È una certificazione europea che conferma che un particolare prodotto proviene proprio da una zona o da un territorio, per esempio il vino Barolo che viene dai vigneti della valle del Barolo oppure il formaggio Parmigiano Reggiano che viene prodotto proprio nella zona di Parma.Una seconda abbreviazione è Doc che vuol dire Denominazione di Origine Controllata. Stessa cosa come sopra, ma è usata soprattutto per i vini, certifica che un vino viene da una particolare zona, segue regole di produzione precise e rispetta regole fissate.Lo Squaquerone e la Casatella sono due formaggi morbidi. Lo Squaquerone viene dalla regione Emilia Romagna e la Casatella viene dal Veneto e particolarmente dalla zona dl Treviso. Sono tutti e due formaggi morbidi, dal sapore delicato.Il lardo è un salume ed è fatto quasi tutto di grasso. Viene dalla schiena del maiale e di solito si mangia come un prosciutto o un salame.Cartoccio è un foglio di alluminio in cui si mettono gli alimenti per cuocerli al forno. (In Folie gegart/baked in foil).Battere è l'azione di rendere più sottile un pezzo di carne o un salume con un attrezzo solitamente in legno. (Klopfen/to pound).Stufare è quello che si fa quando si cuoce il risotto. Prima si mette il riso in pentola e lo si fa cuocere fino a quando diventa trasparente (dünsten/to steam).Casseruola è un tipo di pentola con i lati alti e i manici (Kasserolle/saucepan).Trasparente è un aggettivo e descrive una cosa che non ha colore ma attraverso la quale si può vedere (durchsichtig/transparent).Tostare è un po' come stufare. È l'azione di cuocere per breve tempo una verdura o il riso fino a farla diventare trasparente (andünsten, anrösten/to roast). Mantecare è l'azione di aggiungere un grasso tipo burro o formaggio a un piatto e mescolare facendo amalgamare tutti gli ingredienti insieme (cremig rühren/to stir in butter or cheese). Va bene, ora siete pronti per ascoltare la ricetta e cominciamo con gli ingredienti: 600 g Radicchio Rosso di Treviso 420 g Riso Vialone Nano Veronese Igp 150 g Prosecco di Conegliano Valdobbiadene Doc 150 g Casatella Trevigiana Dop oppure formaggio squaquerone 100 g Cipolla bianca 80 g Lardo a fettine sottili 1,5 litri di brodo vegetale Sale Ora vediamo il procedimento: Mettete per prima cosa le foglie di radicchio lavate e asciugate su un foglio di carta da forno alternate con 60 grammi di fette di lardo, bagnate con 50 g di Prosecco, chiudete la carta formando un cartoccio. Infornate in forno cià caldo a 170° C per 25 minuti. Nel frattempo preparate il risotto: tagliate la cipolla a cubetti molto, molto fini, battete il lardo rimasto. Fate stufare cipolla e lardo in una casseruola a fuoco dolce fino a quando la cipolla diventa trasparente.Aggiungete poi il riso, tostatelo per 1 minuto, mescolando di tanto in tanto per non farlo bruciare. Aggiungete il Prosecco rimasto e lasciate evaporare l'alcol per un paio di minuti. Fate cuocere per circa 15 minuti, aggiungendo a poco a poco 1,5 litri di brodo bollente e mescolate. Aggiustate di sale.Mantecate con la casatella tagliata a pezzi o lo squaqueroneo altro formaggio morbido. Quando il risotto è cotto aggiungete il radicchio cotto e servite.Vi è piaciuta la ricetta? Io vi aspetto per il prossimo episodio e una nuova ricetta e la prossima sarà un secondo.Grazie amici per l'ascolto e a presto. Ciao, ciao da Luisa!...- The full transcript of this Episode (and excercises for many of the grammar episodes) is available via "Luisa's learn Italian Premium", Premium is no subscription and does not incur any recurring fees. You can just shop for the materials you need or want and shop per piece. Prices start at 0.20 Cent (i. e. Eurocent). - das komplette Transcript / die Show-Notes zu allen Episoden (und Übungen zu vielen der Grammatik Episoden) sind über Luisa's Podcast Premium verfügbar. Den Shop mit allen Materialien zum Podcast finden Sie unterhttps://premium.il-tedesco.itLuisa's Podcast Premium ist kein Abo - sie erhalten das jeweilige Transscript/die Shownotes sowie zu den Grammatik Episoden Übungen die Sie "pro Stück" bezahlen (ab 20ct). https://premium.il-tedesco.itMehr info unter www.il-tedesco.it bzw. https://www.il-tedesco.it/premiumMore information on www.il-tedesco.it or via my shop https://www.il-tedesco.it/premium

This month on Unpacked, we're diving into Afar's just-released ⁠Where to Go list⁠—but this year's picks are different. In 2026, we want to lessen the burden on overtouristed destinations and expand visitation to other parts of the world. Our editors carefully selected 24 emerging regions and overlooked locales that will inspire your next great adventure. For Menton, that means looking beyond Cannes and Nice to discover a quieter corner of the French Riviera—one with candy-colored buildings, a three-Michelin-starred restaurant, and lemons so sweet you can eat them like apples. In this episode, host Aislyn Greene talks with Jenn Rice, a food and travel writer who fell hard for Menton after a birthday dinner at Mirazur. Jenn shares why this town of 30,000—perched where France meets Italy—deserves a spot on your list. From a subtropical microclimate that produces IGP-protected citrus to affordable hotels with sea views and a culinary scene shaped by one very busy chef, Menton offers all the glamour of the Riviera without the flash. Plan Your Menton Getaway (First, explore our France travel guide.) Stay —Book a room at Hotel Napoléon, right across from the sea and walking distance to old town—rooms with terrace patios and views of the candy-colored buildings start around $200/night even in summer —Check out the newly renovated Villa Genesis, an older villa refurbished by Hotel Napoléon —Try Hotel Gabriel, a newly renovated boutique option with a more modern, hip vibe Eat and Drink —Splurge on dinner at Le Mirazur, the three-Michelin-starred restaurant from chef Mauro Colagreco—it starts with a tour of his garden overlooking the sea and mountains, and yes, you'll eat a lemon like an apple —Pick up sandwiches, lemon cake, and the famous lemon panettone (in season) at Mitron Bakery in old town, which uses the same artisanal ancient grains as Mirazur —Try the lemon pizza at La Pecoranegra, Colagreco's pizzeria focused on quality ingredients —For something unexpected, visit Colagreco's Argentinian steakhouse, Casa Fuego, down the street See and Do —Wander the old town, where candy-colored buildings tumble toward the sea in a scene reminiscent of the Italian Cinque Terre —Stroll the brand-new promenade along the waterfront —Hop on the train to Nice, Cannes, or other Riviera destinations—Menton makes a great, affordable home base Resources • Follow Jenn's work on Instagram • Visit Jenn's website • Explore all 24 destinations on Afar's Where to Go in 2026 list • Follow us on Instagram: @afarmedia Listen to All the Episodes in our Where to Go 2026 Series E1: T⁠⁠⁠⁠his Island in the Bahamas Promises Pink Sand, Historic Hideaways, and Perfect Solitude ⁠⁠⁠⁠ E2: ⁠⁠⁠⁠Why Peru's Second City Might Be Its Best-Kept Secret⁠⁠⁠ E3: ⁠⁠⁠The New 170-Mile Hiking Network Connecting Stockholm's Dreamy Archipelago⁠⁠⁠ E4: ⁠Route 66 Turns 100—and Albuquerque Is Ready to Celebrate ⁠ E5: Why Morocco's Chill Capital Deserves Your Attention E6: Three Hours From Nashville, the South's Next Great Food Capital Is Waiting E7: The French Riviera's Last Stop Before Italy—and Its Best-Kept Secret (this one!) Stay Connected Sign up for our podcast newsletter, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Behind the Mic⁠⁠⁠⁠⁠, where we share upcoming news and behind-the-scenes details of each episode.  Explore our other podcasts, ⁠⁠View From Afar⁠⁠, about the people and companies shaping the future of travel, and⁠⁠ ⁠Travel Tales⁠⁠⁠⁠⁠, which celebrates first-person narratives about the way travel changes us. Unpacked by Afar is part of⁠⁠ ⁠⁠⁠Airwave Media⁠⁠⁠⁠⁠'s podcast network. Please contact ⁠⁠⁠advertising@airwavemedia.com⁠⁠⁠ if you would like to advertise on our podcast. Learn more about your ad choices. Visit megaphone.fm/adchoices

Christmas travel in Nigeria was once shaped mainly by the cost of transport and fuel, but this year, fear has taken center stage. Reports of kidnappings, bandit attacks, and ambushes on major highways have turned what should be a season of reunion into one of anxiety, forcing many families to postpone or cancel trips. On Nigeria Daily, we examine how insecurity is changing festive travel plans, the steps security agencies say they are taking, and what this fear means for the everyday lives of Nigerians.

Vanessa, on continue de découvrir — redécouvrir — nos villes sanctuaires. Le tourisme spirituel et culturel a trouvé sa place. Ce matin, direction les Hautes-Pyrénées : Lourdes.Le sanctuaire international par excellence, l'un des quatre plus hauts lieux de pèlerinage catholique avec le Vatican et Fatima. Un sanctuaire marial que l'on doit aux apparitions faites à Bernadette Soubirous en 1858. Dix-huit apparitions qui ont eu lieu entre le 11 février et le 16 juillet, à la grotte de Massabielle. Bernadette n'était qu'une jeune adolescente de 14 ans, pauvre et illettrée, donc personne ne donnait crédit à ses récits : la source d'eau, l'endroit où devait être érigée la chapelle… jusqu'à ce qu'elle répète au curé Peyramale la phrase que la Dame blanche à la ceinture bleue lui avait confiée en patois : « Que soy era immaculada councepciou » — « Je suis l'Immaculée Conception ».Et voilà, en résumé — gigantesque résumé — comment est né le sanctuaire Notre-Dame de Lourdes. Le premier pèlerinage a lieu en 1858 et, depuis, des millions de pèlerins en quête de guérison prient et s'immergent dans les bassins.Qu'est-ce que vous nous invitez à faire au sanctuaire ?Participer à la procession mariale aux flambeaux. Elle a lieu chaque soir d'avril à octobre. L'esplanade est alors envahie d'une lumière de toute beauté. Une véritable communion pour les croyants et les pèlerins. Mais pendant les fêtes de Noël, la grotte est aussi illuminée tous les soirs et accueille, cette fois-ci, les chapelets aux flambeaux.Et puis je vous invite à marcher, bien sûr : le chemin de croix des Espélugues, celui de la Prairie, et enfin le chemin de Saint-Jacques-de-Compostelle.Et si l'on veut en profiter pour faire d'autres découvertes, que proposez-vous ?Visiter la Ciergerie de Lourdes, entreprise du patrimoine vivant, qui existe depuis 1928. Le cierge a une double symbolique. Lors de la 17ᵉ apparition, Bernadette tenait un cierge allumé qu'elle a laissé se consumer dans ses mains, sans se brûler ! Et puis, sans cierge, pas de feutier : un métier unique au monde. Ils prennent soin de la flamme, nettoient, rallument…Dans un tout autre genre, faites l'ascension du pic du Jer en funiculaire. En dix minutes, vous serez à 1 000 mètres d'altitude : l'un des plus beaux panoramas sur les Pyrénées.Et puis, comme il n'y a pas que la nourriture spirituelle, allez faire un tour au marché de Lourdes, sous ses belles halles du XIXᵉ siècle : charcuteries de porc noir de Bigorre, haricots tarbais, gâteau cuit à la broche… et du Madiran.Après tout ça, une bonne nuit s'impose à l'hôtel Beauséjour, avec vue sur la montagne.Fiche pratique https://www.villes-sanctuaires.com/ La ciergerie de Lourdes : https://www.ciergerie-lourdes.com/fr/ L'Hôtel Beauséjour : https://www.hotel-beausejour.com/Mandarine, clémentinesUn panier qui sent bon l'hiver : mandarine ou clémentine ? Chaque année, on les confond, on les mélange, on les déguste sans vraiment les distinguer… Alors, réglons ça une bonne fois pour toutes.La mandarine, c'est l'ancêtre. Originaire d'Asie, elle a voyagé longtemps avant d'atterrir sur nos étals. Elle se reconnaît à son parfum très prononcé et à sa peau fine qui se détache en petites poches d'air. Elle est délicieuse, mais… elle contient des pépins.Il n'y en a pas en FranceLa clémentine, elle, a un caractère plus doux. Et pour cause : c'est un hybride, né au début du XXᵉ siècle, fruit du mariage entre une mandarine et probablement une orange douce. Résultat : un agrume plus régulier, sans pépins ou presque, plus sucré, plus consensuel… bref, la star des goûters d'hiver. Et son épluchage est plus facileC'est un des grands produits de la Corse où elle bénéficie d'une IGP– on la reconnaît car elle est vendue avec ses feuilles (méfiez-vous quand même des imitations)Clafoutis de clémentine : épluchez et otez les parties blanches de 8 clémentines / les placer dans un plat / réaliser l'appareil : 3 œufs, 80 gr de sucre, 80 gr de farine, 30 cl de lait entier, les grains d'une gousse de vanille / cuire 40 min à 180°Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

When Dr. Leslie Pinson took over a retiring doctor's practice in 2020, she inherited two decades of entrenched habits, outdated systems, and an unexpected surge of new patients. With support from her IGP advisors, Angela Golden and Rosie Yacone, she rebuilt her practice around purpose, patient experience, and sustainable systems. In this conversation, Victoria and Dr. Pinson unpack how she moved from overload to alignment, from plateau to 22 percent growth, and how staying rooted in her why unlocked performance she once thought was impossible.  

Nigeria is at a turning point.Across the country, bandits, terrorists, and kidnappers continue to test the nation's resolve, leaving communities battered and citizens anxious.Amid this crisis, President Bola Ahmed Tinubu has turned to a familiar name  retired General Christopher Musa now nominated as Minister of Defence, only weeks after leaving office as Chief of Defence Staff.His return has triggered one big question:Can General Musa turn the tide in a nation under a security emergency?On today's episode of Nigeria Daily, we examine the challenges that await him  and what Nigerians should expect in the days ahead.

Deputy Ranking Member of the Parliamentary Select Committee on Defence and Interior, Kofi Amankwaah Manu, has stated that President Mahama's decision to extend the contract of the IGP after previously declaring that he would not renew any public servant's contract shows that he is not a man of his word.

Former Police Officer Samuel Nana Appiah has criticized the extension of the two-year contract granted to IGP Christian Tetteh Yohunu. According to him, many senior officers who believed the IGP was due for retirement had already prepared themselves for possible promotion. He says the decision by the appointing authority to extend the IGP's tenure creates resentment and bitterness within the security services

Insecurity continues to cast a long, troubling shadow across Nigeria.From kidnappings to armed banditry, insurgency to violent crimes,millions of citizens now live with the daily fearthat danger could strike at any moment.Yet, despite billions spent on security operations,one debate remains at the centre of Nigeria's struggle for peace:Should the nation rely on kinetic strategies military force and firepoweror embrace non-kinetic approaches such as dialogue, reintegration,community engagement, and economic development?So today on Nigeria Daily, we ask:Which approach offers Nigeria a real chance at lasting peacekinetic or non-kinetic? And can the country find the right balance between the two?

L'Assemblée nationale a franchi une nouvelle étape dans la transparence alimentaire. Le vendredi 7 novembre 2025, les députés ont voté en faveur d'une mesure rendant obligatoire l'affichage du Nutri-Score sur la quasi-totalité des produits alimentaires. L'objectif est simple : permettre aux consommateurs de savoir ce qu'ils mangent, et de comparer plus facilement la qualité nutritionnelle des aliments qu'ils achètent.Le Nutri-Score, ce logo coloré allant de la lettre A (meilleur équilibre nutritionnel) à E (moins favorable), était jusqu'ici facultatif. Désormais, il devra apparaître sur la majorité des emballages. C'est la députée écologiste Sabrina Sebaihi qui a défendu cette mesure, estimant que “les grandes marques comme Coca-Cola ou Ferrero continuent d'échapper à la règle, alors que leurs produits sont clairement néfastes pour la santé”.Cependant, le texte ne s'appliquera pas à tous les produits. Un sous-amendement porté par le député Renaissance Jean-François Rousset prévoit d'exclure de cette obligation les aliments bénéficiant d'un signe de qualité officiel, comme les AOP (Appellation d'Origine Protégée), les AOC ou les IGP. Ces produits du terroir, considérés comme emblématiques du patrimoine gastronomique français, ne seront donc pas comparés aux aliments ultra-transformés. “On ne peut pas mettre sur le même plan un fromage fermier et une barre chocolatée industrielle”, a résumé le député.Cette exception a été largement saluée dans l'hémicycle, où plusieurs élus ont rappelé l'importance de préserver les savoir-faire locaux. Mais la mesure n'a pas fait l'unanimité. La ministre de la Santé, Stéphanie Rist, a mis en garde contre un possible conflit avec le droit européen, qui pourrait sanctionner la France pour avoir rendu le Nutri-Score obligatoire sans accord communautaire.Certains députés, notamment du camp Les Républicains, ont également souligné la difficulté technique et financière d'une telle mise en œuvre pour les entreprises, évoquant un “casse-tête logistique”.Cette décision illustre un débat plus large : comment concilier santé publique et défense du patrimoine gastronomique ? Les écologistes et les socialistes voient dans cette réforme un pas en avant vers une alimentation plus transparente. D'autres y voient une contrainte supplémentaire pour les industriels et les artisans.En rendant le Nutri-Score quasi universel, la France envoie toutefois un message fort : l'information du consommateur devient une priorité nationale, mais pas au prix d'effacer la richesse de ses terroirs. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

In Nigeria, thousands of citizens struggle to get timely police response in their communities, while large numbers of officers are assigned to protect Very Important Persons from politicians to business elites.This episode explores the effects of this continuous deployment on public safety, policing efficiency, and trust in law enforcement.We hear from a police reform NGO with data and insights, the Nigeria Police Force on what they are doing to address the issue, and a security expert on the implications and alternative ways to protect VIPs without stretching the police thin.

durée : 00:54:42 - On va déguster - par : François-Régis Gaudry - Il y a 100 ans, le premier clémentinier était planté en Corse, lançant une aventure agricole qui a fait de la clémentine un fruit star en France, protégé par une IGP depuis 2007. Aujourd'hui, on vous raconte son histoire et on la cuisine avec nos invités ! - réalisé par : Lauranne THOMAS Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

My guest in this episode is Clemente Grosso, well respected IGP and FCI Obedience judge, has officiated at numerous World Championships. Clemente is also a member of the FCI Working Dog Commission and plays a key role in shaping the rules, decisions, and long-term vision for the future of IGP. As competitor Clemente's breed of choice is the Giant Schnauzer. We discuss how and why the rules evolve, the direction of the sport, and the often misunderstood relationship between what judges look for and what trainers think judges want to see. Clemente also shares his thoughts on the removal of stick hits in IGP and how this change is affecting performance, training methods, and even breeding and selection.We didn't always agree, which made it even more interesting to both of us. Clemente and I go way back to my years living in Belgium, when we were both first introduced to the sport.There will be a Part 2, because we both felt there are topics we wanted go deeper into. Share your thoughts in the comments, we might include some of your ideas in our next conversation.

Dog sports are fun activities for you and your dog, but with so many to choose from, it can feel daunting to get started. We demystify dog sports with trainer Ayoka Bubar, a Rally Obedience judge who has taught (and tried) many different sports. She shares the details and tells us how to match sports to dogs.We talked about:Why Ayoka loves dog sportsWhy dog sports are good for dogsWe get examples: rally o, tricks training, barn hunt, and cartingWhich kinds of dogs and people these sports are best forThe best place to start if someone is interested in trying a dog sportThe role of a dog's breed in choosing a dog sportWhich dog sports are suitable for reactive and fearful dogsWhat Ayoka has learned from doing so many different dog sportsThe kind of community that is found amongst dog sports peopleAnd as always, we get a book recommendationAyoka chose Atomic Habits by James Clear as her book choice.Ayoka Bubar is an approved judge for the Canadian Association of Rally Obedience and she never passes up an opportunity to try a new sport with her Rottweilers. She has trained or trialed in Flyball, Agility, Tracking, Trick Titling, Herding, Rally Obedience, Mondioring, IGP, and Scentwork, so she is the perfect person to tell us about dog sports. As well, Ayoka believes that dog training should be fun for dogs and their humans, which we love to hear. And she likes to use positive reinforcement techniques to help handlers communicate more effectively with their dogs.Learn more and get details of classes at https://ayokabubar.com/Ayoka on Facebook: https://www.facebook.com/ayoka.bubarInstagram: https://www.instagram.com/theogrottendog/ Also mentioned in this episode:Bark! The Science of Making Your Dog Happy by Zazie Todd. Available wherever books are sold. Tricks classes by Erica Beckwith of A Matter of Manners Dog Training https://www.amatterofmannersdogtraining.com/Send us a text to say hello!Support the showAbout the co-hosts: Kristi Benson is an honours graduate of, and now on staff with, the prestigious Academy for Dog Trainers and has her PCBC-A from the Pet Professional Accreditation Board. She lives in beautiful northern British Columbia, where she helps dog guardians through online classes. She is also a northern anthropologist. Kristi Benson's website Facebook Zazie Todd, PhD, is the award-winning author of Bark! The Science of Helping Your Anxious, Fearful, or Reactive Dog, Wag: The Science of Making Your Dog Happy and Purr: The Science of Making Your Cat Happy. She is the creator of the popular blog, Companion Animal Psychology, and has a column at Psychology Today. She lives in Maple Ridge, BC, with her husband, a dog and a cat. Instagram BlueSky

Anti-galamsey activist Erastus Asare Donkor has expressed disappointment in the government for withdrawing the IGP's taskforce, which was combating illegal mining in forest reserves. According to him, the taskforce's efforts succeeded in driving many galamsey operators out of the reserves

"The arrest of Abronye is politically motivated. I have listened to the audio that warranted the arrest, and it was purely criticism of the IGP; he made no threats." - Moses Abor, Former NPP Greater Accra Regional Youth Organiser

Does your Schutzhund-trained dog bark excessively outside the training field? In this video, Cindy answers a common question from a GSD owner: How can I stop my dog from barking at strangers and other dogs without ruining her protection work? Learn why this behavior is often a sign of reactivity, not aggression, and how to manage it without affecting your dog's drive and performance in IGP. Cindy shares practical tips for leash walking, car rides, and at-home management, plus a resource that covers effective reactivity training. If your working dog struggles with barking in everyday situations, this advice will help you create balance without sacrificing success in the sport. | Links mentioned: Leash Reactivity and Loose Leash Walking Bundle - https://leerburg.com/leash-skills-bundle.php

Back for a second round: FCI judge David Garcia Suarez joins me for another deep and at times provocative conversation, this time focused entirely on IGP.We dive into:   •   The evolution of rules and judging   •   How training styles have shifted over the last 10, 20, even 30 years   •   The influence of genetics on modern dogs   •   And where the sport is headingWhether you're a competitor, trainer, or just a passionate observer, this episode pulls no punches. Let us know what you think, agree, disagree, or want to push the conversation further? Drop your thoughts in the comments.

In questo episodio parliamo di cibo, truffe e identità italiana. Cos'è davvero il Italian sounding? Perché all'estero troviamo prodotti con nomi italiani che italiani non sono? Scopriremo come riconoscere i veri prodotti italiani grazie a marchi come DOP, IGP, STG e altri strumenti di tutela meno conosciuti ma importanti.Cosa vuoi da Stivale Italiano nel 2025?Vai al sondaggio!⁠⁠⁠⁠⁠https://docs.google.com/forms/d/e/1FAIpQLSe0OfUrG27ytDEo8E22lRX6O2pltv_HNy3ARhZryiEbkbrE0Q/viewform?usp=sf_link⁠⁠⁠⁠⁠Vuoi migliorare il tuo italiano? I nostri corsi di gruppo e individuali ti aspettano!Scrivici a info@stivaleitaliano.com

Entrare in un supermercato italiano per la prima volta può sembrare un'esperienza normale, ma nasconde tante piccole differenze culturali che vale la pena conoscere. Per chi studia l'italiano, fare la spesa rappresenta un'ottima opportunità per praticare la lingua in situazioni quotidiane e imparare vocabolario specifico. Il Supermercato - Guida pratica per stranieri Il carrello e il cestino La prima cosa da fare è prendere un carrello o un cestino. I carrelli grandi richiedono una moneta da un euro come deposito - non preoccupatevi, la riavrete indietro! Per liberare il carrello, inserite la moneta nella catena e tiratela. Al termine della spesa, reinserite la catena per recuperare l'euro. Espressioni utiliQuando usarle"Scusi, dove sono i carrelli?"Quando non trovate i carrelli"Ho bisogno di una moneta per il carrello"Per chiedere il cambio"Prendo solo un cestino, grazie"Per una spesa piccola I reparti del supermercato Frutta e verdura Il reparto ortofrutta è spesso il primo che si incontra. Qui dovete: Prendere i sacchetti di plastica (spesso gratuiti) Pesare la frutta e verdura alle bilance automatiche Attaccare l'etichetta con il prezzo sui sacchetti Vocabolario essenzialeSignificatoPesareMettere sulla bilanciaCodice prodottoNumero da digitare sulla bilanciaEtichettaAdesivo con il prezzoAl pezzo/al chiloModalità di vendita Frasi utili per la frutta e verdura "Come si pesa la frutta?""Qual è il codice per le mele?""Dove trovo i sacchetti?" Banco gastronomia Al banco salumi e formaggi potete comprare affettati e formaggi freschi. Prendete il numeretto e aspettate il vostro turno. Espressioni per il banco gastronomia "Prendo un numero""Mi dia 200 grammi di prosciutto cotto, affettato sottile""Posso assaggiare questo formaggio?""Lo vuole più o meno stagionato?" Banco carne e pesce Anche qui serve il numeretto. La carne viene venduta già confezionata o tagliata al momento. Frasi per carne e pesce "Vorrei un chilo di carne macinata""Questo pesce è fresco di oggi?""Me lo pulisce, per favore?" (per il pesce) La spesa quotidiana vs quella settimanale Tipo di spesaFrequenzaCosa si compraCosa si usaSpesa grande (spesona)Una volta a settimanaTutto il necessario: prodotti per la casa, surgelatiCarrelloSpesa piccola (spesina)QuotidianaPane fresco, latte, qualche verduraCestino Prodotti tipicamente italiani da conoscere La pasta Il reparto pasta è enorme! Troverete: Pasta di semola - la più comune Pasta all'uovo - per tagliatelle e lasagne Pasta integrale - più ricca di fibre Pasta senza glutine - per celiaci I latticini Latte fresco - nel banco frigo Latte a lunga conservazione - sugli scaffali Mozzarella di bufala - specialità campana Parmigiano Reggiano - il re dei formaggi L'olio d'oliva Un prodotto fondamentale! Cercate: Olio extravergine d'oliva - il migliore Spremitura a freddo - qualità superiore DOP o IGP - marchi di qualità Alla cassa Tipi di casse Tipo di cassaCaratteristicheCassa normaleCon cassiereCassa self-serviceFai da teCassa velocePer pochi articoli (massimo 10-15 pezzi) Il pagamento Domande del cassiereLe vostre risposte"Ha la tessera fedeltà?""Sì, eccola" / "No, non ce l'ho""Vuole il sacchetto?""Sì, ne prendo due" / "No, ho la borsa""Contanti o carta?""Pago con la carta" / "Pago in contanti""Vuole lo scontrino?""Sì, grazie" Consigli pratici Orari I supermercati aprono solitamente alle 8:00 e chiudono alle 20:00-21:00 La domenica mattina sono molto affollati Il lunedì mattina è il momento migliore: poca gente e prodotti freschi Tessera fedeltà La carta fedeltà o tessera del supermercato vi permette di: Accumulare punti Avere sconti personalizzati Ricevere buoni sconto È gratuita e si fa in pochi minuti Sacchetti I sacchetti di plastica sono a pagamento dal 2018. Molti italiani portano la propria borsa della spesa riut...

Training Without Conflict® Podcast Episode Fifty-Eight: Jan Van MarenIn this episode, I have a conversation with a good friend and excellent helper Jan Van Maren. For those who know him, he needs no introduction, but for those who don't, he is a highly respected world-level IGP helper from the Netherlands. He was the helper at the 2017 WUSV World Championship and was also brought in to be helper at the 2017 Brazilian IPO Championships. I had a great time with this conversation and I am sure you will love it as well!Enjoy and don't forget to comment!Ivan Balabanov is a 2-time World Champion dog trainer, Ot Vitosha Malinois breeder, trainer of Premier Protection Dogs and founder of the revolutionary Training Without Conflict® dog training system.For more information about Ivan Balabanov's Dog Training School and information on how to train your dog using the Training Without Conflict® system, check out: https://trainingwithoutconflict.comhttps://malinois.comhttps://premierprotectiondogs.comPlease like, comment, and share with your dog friends

This week I take a fresh look at European Classification Systems, going into detail on the history of how and why they evolved, what the current EU scheme is based on, and what the major wine nations' systems are structured (and how they differ from what the EU would like them to look like!).    I discuss: How Europe classified its wines to protect the names of specific products and link them to their place of origin, to the benefit of consumers and producers. A history of wine classifications from the monks in medieval Burgundy to the winemakers of Tokaj in the 1600s to Chianti, Port, and Bordeaux in the 1700s and 1800s. A detailed look at the evolution of the French classification system. I go through the steps that the French took to prevent fraud, protect the origin of their wines, and ultimately create the system off which the EU system is based. I address the EU system with its two main categories: -Wine without a geographic origin (table wine) -Wine with a geographic origin: Protected Geographical Indication (PGI): At least 85% of the grapes used have to come exclusively from the geographical area where the wine is actually made. These wines cover large areas, and a lot of grapes and winemaking methods are permitted. There is only a minor influence of place of origin Protected Designation of Origin (PDO): Every part of the production, processing and preparation process must take place in the specific region. Grapes have to come exclusively from the geographical area where the wine is made. Origin and terroir are essential to the identity of the wine. Then I review the major countries' classification categories   France: Vin de France=Table wine IGP, indication géographique protégée (PGI) AOP=appellation d'origine protégée, often called AOC (contrôlée) (PDO)   Italy: Vino=Table Wine IGP=indicazione geografica protetta, producers frequently use the old IGT = indicazione geografica tipica (PGI) DOC = denominazione di origine controllata (PDO) DOCG = denominazione di origine controllata e garantita (PDO) DOP = denominazione di origine protetta, the new name, conforming to the EU standard that includes DOC and DOCG. DOP is rarely used (PDO)   Spain: Vino de España=Table wine IGP / VT = indicación geográfica protegida, usually called vino de la tierra (VT) (PGI) VC = vino de calidad con indicación geográfica (PDO) DO (DOP) = denominación de origen, sometimes called DOP (PDO) DOCa = denominación de origen calificada (PDO) VP = vino de pago (PDO)   Germany Deutscher Wein =Table wine Landwein =PGI Qualitätswein (also called Qba from the 13 regions, PDO) Prädikatswein – Prädikat means special attribute and refers to the ripeness of the grapes and the type of harvest. Pradikat levels: Dry or sweet: Kabinett, Spätlese, Auslese Sweet (expensive and rare): Beerenauslese, Trockenbeerenauslese, Eiswein   Other terms: Trocken is dry, Halbtrocken is “Half Dry” or “Off-Dry, “Feinherb” is an unofficial term for off-dry wine   The VDP is a German marketing organization that includes many of the country's top producers. Producers can use the VDP eagle and the VDP classifications WITH “Qualitätswein” or “Prädikatswein” ·       Gutswein: First wines of a wine year to be bottled and sold, Estate-grown grapes ·       Ortsweine:  Village wines ·       Erste Lage:  Premier Cru wine from first-class vineyards ·       Grosse Lage:  Grand cru  or highest quality German vineyards. Dry wines within this category are called Grosse Gewächs or GG     Portugal (I don't discuss in the show because it follows the French/EU model) Vinho=Table Wine IGP = indicação geográfica  protegida, often called vinho regional (PGI) DOP = denominação de origem protegida, still sometimes called DOC, denominação de origem controlada (PDO)     _________________________________________________   Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes