Podcasts about Italian cuisine

Famed Chef Jonathan Waxman came to Wine Talks through a mutual friend who we lost last year to cancer; Melvin Masters was a one-of-a-kind character in the wine trade and Jonathans partner in the famed Jams Restaruarant.    On a recent trip to Nashville, Tennessee, I insisted that the group I was with follow me to Roberts Western (most probably the last true country bar in Nashville), for a fried bologna sandwich. They looked at me crosseyed and followed blindly. You see, we had just finished dinner and everyone had overeaten and were tired. But I knew if I didn't go the first night we were there, I wouldn't make it.  Pray tell, why would one do that? Well, if Jonathan Waxman says the first thing he did was take famed Italian Chef Giada De Laurentiis to experience the $5 fried bologna sandwich. Who shouldn't? A slice of flat top freid bologna between two pieces of white bread with a side of Lays potatoe chips, I was in hog heaven. Add a PBR, and you are off to the races. Jonathan Waxman is the kind of chef who can turn a honky tonk fried bologna sandwich in Nashville into high culinary art, then philosophize about the virtues of a perfectly marbled 1961 steak—all before your first glass of Beaujolais is finished. In this episode, you'll discover the inner workings of an acclaimed chef's mind as Jonathan shares the flavors, friendships, and formative experiences that shaped his career. You'll hear about how “wine comes first, food comes second” became his guiding principle, the serendipitous plane rides sourcing lamb and lobster for legendary winery dinners, and the awe-inspiring meals in the kitchens of France that sparked his lifelong passion for simplicity and flavor. Alongside host Paul Kalemkiarian, Jonathan revisits the rollicking days at Michael's and Jams, brushes elbows with food world icons from Alice Waters to Melvin Masters, and reveals the quiet intensity required to survive and thrive in the high-wire environment of fine dining. From the intricacies of nouvelle cuisine to the rainbow of immigrant influences shaping American food culture, you'll gain an insider's appreciation for the nuances of restaurant evolution, the subtle art of pairing local wines with regional dishes, and the uncompromising drive that keeps chefs inventing and adapting—even when the world turns upside down. Whether you're curious how the Michelin Guide still shapes a restaurant's fortunes, or just want to know what it's like to be mentored by legends while flying by the seat of your pants, this episode peels back the layers of taste, tradition, and tenacity, one delicious story at a time. Jordan Winery https://www.jordanwinery.com Willie's Wine Bar (Paris) https://www.willieswinebar.com Chez Panisse https://www.chezpanisse.com Domaine Chandon https://www.chandon.com Bordeaux Wine Region https://www.bordeaux.com Napa Valley https://www.visitnapavalley.com Michael's Santa Monica https://www.michaelssantamonica.com Barbuto https://www.barbutonyc.com Jams (NYC) https://www.jamsrestaurant.nyc Wally's Wine & Spirits https://www.wallywine.com Blue Hill https://www.bluehillfarm.com Daily Provisions (NYC) https://www.dailyprovisionsnyc.com Lutèce (Historic, closed, for reference) https://en.wikipedia.org/wiki/Lut%C3%A8ce_(restaurant) L'Orangerie (Historic, closed, Los Angeles) https://www.classiccafela.com/lorangerie/ Spago (Wolfgang Puck's Restaurant) https://wolfgangpuck.com/dining/spago-beverly-hills/ Mi Piace (Pasadena, CA) https://www.mipiace.com Campanile (Historic, closed, Los Angeles) https://en.wikipedia.org/wiki/Campanile_(restaurant) Union Pasadena https://www.unionpasadena.com Benno (NYC) https://www.bennonyc.com French Culinary Institute/New York French Cooking School (now Institute of Culinary Education) https://www.ice.edu Le Cordon Bleu https://www.cordonbleu.edu Monterey Bistro (Historic, closed) https://www.seemonterey.com/listings/monterey-bistro/1197/ Ritz Paris Place Vendôme  https://www.ritzparis.com          #WineTalks #JonathanWaxman #PaulKalemkiarian #ChefInterview #FoodAndWinePairing #RestaurantStories #Barbuto #JamsRestaurant #ChezPanisse #AmericanCuisine #ItalianCuisine #WineCulture #MichelinStars #CulinaryInspiration #FoodHistory #ImmigrantInfluence #WineTasting #RestaurantIndustry #NouvelleCuisine #CulinaryMentorship #WineExperiences #PBR #bolognasandwich #giada #giadadelaurentiis

On this episode of the Flex Diet Podcast, I'm joined by award-winning journalist and food nerd David Page, the guy who created Diners, Drive-Ins and Dives. We get into the wild evolution of American cuisine, the social role of food, and how to balance eating what you love with not tanking your health.David also shares his personal story with diabetes and weight loss, plus some practical cooking tips you can actually use. It's part history lesson, part food therapy, and a whole lot of fun. Don't forget to check out the sponsors and subscribe to my free daily newsletter for nerdy nuggets on nutrition, training, and metabolism—plus a free gift just for signing up.Sponsors:Beyond Power Voltra 1: https://www.beyond-power.com/michael13PNOE - tell them Dr Mike T sent ya: https://pnoe.comKillswitch for sleep: https://www.switchsupplements.com/DRMIKE use code DRMIKE to save $$Available now:Grab a copy of the Triphasic Training II book I co-wrote with Cal Deitz here.Episode Chapters:04:34 The Evolution of Chinese and Italian Cuisine in America08:50 The Impact of Post-WWII Era on American Food Culture15:19 Cooking Tips and Healthy Eating Strategies24:08 Balancing Indulgence and Healthy Eating25:16 A Personal Journey to Weight Loss26:05 The Role of Medical Professionals in Managing Diabetes27:14 Effective Diet Plans and Medications28:21 Maintaining Weight Loss and Counting Calories30:08 Exercise and Personal Fitness Routines33:52 The Story Behind Diners, Drive-Ins, and Dives36:33 The Challenges and Rewards of the Restaurant Industry39:37 Exploring Regional Barbecue Styles41:51 Launching a Culinary Podcast46:26 Closing Remarks and Podcast InformationConnect with David: Culinary Characters Unlocked: https://culinarycharactersunlocked.com/Get In Touch with Dr Mike:Instagram: DrmiketnelsonYouTube: @flexdietcertEmail: Miketnelson.com/contact-us

World-renowned travel expert Emily FitzRoy joins Tanya Rose to share her travel secrets this week. Emily is a fountain of knowledge when it comes to travelling Italy, and tells Tanya all about how she first fell in love with the country whilst on an Italian exchange at school. She reveals the secrets of how she found the perfect shooting locations for Succession and The White Lotus and shares how she found the best restaurant in Venice with Stanley Tucci! Plus, Emily shares her top travel tip and tells the story of how she narrowly-avoided being attacked by a bear in Bhutan! Don't forget to follow @travelsecretsthepodcast and remember, you can watch all of our episodes on YouTube. Places mentioned: Milan, Italy Naples, Italy Trattoria Sorstanza, Florence La Passalacqua, Lake Como Hotel II Pelicano, Italy Bhutan Hebrides, Scotland Venice, Italy Rome, Italy Trattoria alla Madonna, Venice Osteria alla Testiere, Venice La Torricella, Rome Sicily JG Melon, New York The Carlyle, New York Brighton Chapters 00:00 Intro 07:55 Secret 1: Number 1 travel destination everybody should go to 12:54 Secret 2: Most unexpected travel experience 16:33 Secret 3: Most Over or Underrated travel experience 19:25 Secret 4: Best Food & Drink while travelling 28:59 Secret 5: Poignant memory from a trip  33:12 Secret 6: Number 1 travel tip 35:39 Secret 7: Special travel photograph

This almond-flavored liqueur brings a sweet, smooth warmth to cocktails and baked goods – sometimes without involving any almonds at all. Anney and Lauren dip into the science and history of amaretto.See omnystudio.com/listener for privacy information.

Gugs Mhlungu chats to Dr Anna Trapido, Food Anthropologist on their shared experience at Epicurean Ecstasy which mainly serves Pizza. They touch on the processes and procedures followed by the Chef-patron and his assistant to make the Neapolitan pizzas and go into detail as to what one can also find in the restaurant. 702 Weekend Breakfast with Gugs Mhlungu is broadcast on 702, a Johannesburg based talk radio station, on Saturdays and Sundays Gugs Mhlungu gets you ready for the weekend each Saturday and Sunday morning on 702. She is your weekend wake-up companion, with all you need to know for your weekend. The topics Gugs covers range from lifestyle, family, health, and fitness to books, motoring, cooking, culture, and what is happening on the weekend in 702land. Thank you for listening to a podcast from 702 Weekend Breakfast with Gugs Mhlungu. Listen live on Primedia+ on Saturdays and Sundays from 06:00 and 10:00 (SA Time) to Weekend Breakfast with Gugs Mhlungu broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/u3Sf7Zy or find all the catch-up podcasts here https://buff.ly/BIXS7AL Subscribe to the 702 daily and weekly newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

The BanterThe Guys talk about sourcing new products including attending the Fancy Food Show and getting a good tip from a podcast guest. Hear about the latest one that has caught their attention.The ConversationThe Restaurant Guys are sharing two conversations with two chefs who are fusing cuisines. Tyler Akin has gotten attention for marrying Corsican and Sardinian dishes at Bastia in Philadelphia . Chaz Lindsay in Jackson, MS has taken his culinary experiences in NYC and Italy back to his home in Mississippi where he blends in down home Southern cooking. BioTyler AkinTyler Akin is a Philadelphia-based chef, restaurateur, and founder of Form-FunctionHospitality. Akin is currently the chef-partner of Le Cavalier at the Green Room, at the iconic Hotel du Pont in Wilmington, DE. Tyler also serves as chef-partner of Bastia, at the Hotel Anna & Bel in Philadelphia's Fishtown neighborhood. Bastia was named a “Must-Visit New Restaurant” by Bon Appétit prior to opening, it has since earned accolades including placement on Esquire's list of “Best New Restaurants in America” for 2024.Chaz LindsayChaz Lindsay was raised in Belhaven, MS, graduated Culinary Institute of America, externed and worked at Eleven Madison Park. He was a sous chef at Colicchio and Sons and Craft in NYC before leaving  to work in Tuscania, Italy. Chaz returned to the states and in 2023 he opened Pulito Osteria in Jackson MS. Pulito Osteria's menu merges Italian cuisine with flavors of the Deep South. In 2025, he opened Rowan's bar with fresh takes on pub classics. InfoTyler's Bastia, Philadelphia, PAhttps://www.bastiafishtown.com/Chaz's Pulito Osteria, Jackson, MShttps://www.pulitojackson.com/Elephant Green Chili  Chutneyhttps://elephantgreenbrand.com/Francis' Caesar salad recipe email TheGuys@restaurantguyspodcast.comThe Martini Expo!Presented by the award-winning publication The Mix with Robert Simonson https://martiniexpo.com/Sept 12 & 13, 2025 @ Industry City in BrooklynJoin us for martini experiences with acclaimed guests (see martiniexpo.com)Restaurant Guys Regulars get a 10% discount. Subscribe at https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Fluent Fiction - Italian: Finding Saffron: A Culinary Quest in Milano's Market Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2025-07-31-22-34-02-it Story Transcript:It: Il sole splendeva alto nel cielo azzurro sopra il mercato all'aperto di Milano.En: The sun was shining high in the blue sky above the open-air market in Milano.It: Era un giorno d'estate, e il mercato pullulava di vita e colori.En: It was a summer day, and the market was teeming with life and colors.It: Giovanni camminava tra i banchi, sorvegliando con attenzione le esposizioni di frutta fresca, verdure e spezie.En: Giovanni walked among the stalls, carefully observing the displays of fresh fruits, vegetables, and spices.It: Accanto a lui, Luca lo accompagnava, osservando l'ambiente con un'aria rilassata.En: Next to him, Luca accompanied him, observing the scene with a relaxed air.It: "Oggi devo trovare lo zafferano," dichiarava Giovanni con determinazione.En: "Today I must find saffron," declared Giovanni with determination.It: "Voglio cucinare un risotto speciale per la cena."En: "I want to cook a special risotto for dinner."It: "Ottima idea," rispose Luca con un sorriso.En: "Great idea," replied Luca with a smile.It: "Dove iniziamo a cercare?"En: "Where should we start looking?"It: Giovanni puntò gli occhi su un banco pieno di spezie.En: Giovanni set his eyes on a stall full of spices.It: Ma con grande disappunto, lo zafferano era finito.En: But to his great disappointment, the saffron was sold out.It: Il mercato era più affollato del solito a causa di un festival estivo, e sembrava che molti banchi avessero venduto le scorte.En: The market was more crowded than usual due to a summer festival, and it seemed that many stalls had sold their stocks.It: "Dai, Giovanni," disse Luca.En: "Come on, Giovanni," said Luca.It: "Forse possiamo chiedere a qualcuno.En: "Maybe we can ask someone.It: Oppure ci dividiamo, così facciamo più in fretta."En: Or we can split up to make it quicker."It: Ma Giovanni era riluttante a separarsi.En: But Giovanni was reluctant to part ways.It: "Preferisco restare insieme," ribatté, mentre continuavano a camminare tra la folla.En: "I prefer to stay together," he replied, as they continued to walk through the crowd.It: Dopo diversi tentativi falliti, videro un banco più in fondo, ancora colmo di spezie.En: After several failed attempts, they saw a stall further down still brimming with spices.It: Proprio in quel momento, notarono un altro acquirente dirigersi verso lo stesso banco.En: Just at that moment, they noticed another shopper heading towards the same stall.It: Giovanni si fermò, incerto.En: Giovanni stopped, uncertain.It: "Che faccio?"En: "What should I do?"It: chiese Giovanni, con uno sguardo deciso e preoccupato.En: asked Giovanni, with a determined yet worried look.It: "Vai avanti, ma ricorda di essere gentile," consigliò Luca.En: "Go ahead, but remember to be kind," advised Luca.It: Giovanni avanzò con passo deciso, ma rispettoso.En: Giovanni advanced with a determined but respectful step.It: Aspettò pazientemente il suo turno, lasciando che l'altro acquirente completasse il suo acquisto.En: He patiently waited his turn, letting the other shopper complete their purchase.It: Quando finalmente fu la sua occasione, chiese al venditore: "Buongiorno, avete ancora dello zafferano?"En: When it was finally his turn, he asked the vendor, "Good morning, do you still have any saffron?"It: Il venditore sorrise e mostrò l'ultima confezione di zafferano.En: The vendor smiled and showed him the last packet of saffron.It: Giovanni l'afferrò, grato, e ringraziò sinceramente il venditore.En: Giovanni grabbed it, grateful, and sincerely thanked the vendor.It: Mentre si allontanavano dal banco, Giovanni si girò verso Luca con un sorriso di sollievo.En: As they walked away from the stall, Giovanni turned to Luca with a smile of relief.It: "Grazie per avermi incoraggiato a continuare," disse.En: "Thank you for encouraging me to keep going," he said.It: "Di niente," rispose Luca.En: "You're welcome," replied Luca.It: "Sapevo che ce l'avremmo fatta."En: "I knew we would make it."It: Alla fine, mentre il sole calava sul mercato affollato, Giovanni capì qualcosa di importante.En: In the end, as the sun was setting over the crowded market, Giovanni realized something important.It: Era riuscito a seguire il suo istinto senza lasciare da parte il valore della pazienza e del lavoro di squadra.En: He managed to follow his instincts without leaving aside the value of patience and teamwork.It: E con il suo zafferano in mano, era pronto a preparare il miglior risotto della sua vita.En: And with the saffron in hand, he was ready to prepare the best risotto of his life. Vocabulary Words:the sun: il solethe sky: il cielothe market: il mercatoteeming: pullulavathe stalls: i banchito accompany: accompagnarethe scene: l'ambientedetermination: determinazioneto declare: dichiararethe smile: il sorrisoto observe: osservaredisappointment: disappuntothe crowd: la follato split: dividersireluctant: riluttanteto part ways: separarsito head towards: dirigersi versouncertain: incertoto advise: consigliarerespectful: rispettosopatiently: pazientementethe vendor: il venditoregrateful: gratoto encourage: incoraggiarerelief: sollievoto realize: capireinstincts: l'istintopatience: la pazienzateamwork: lavoro di squadrathe spices: le spezie

It’s Friday, it’s summer time, and the days when that meant a lazy weekend was mandatory are long gone. The UAE is as busy as ever this summer, as Helen finds out from a host of top restaurateurs, chefs and food industry experts. Plus we talk movies, Emmys nominations and AI in film with two industry insiders…See omnystudio.com/listener for privacy information.

In questa puntata torna a trovarci una persona a cui siamo molto affezionati: Silvia Giorgini. Silvia insegna Italiano alla Wayne State University di Detroit, dove tiene un corso affascinante intitolato "La storia, la cultura e la scienza della cucina italiana". Un vero e proprio viaggio attraverso la tradizione gastronomica del nostro Paese, tra qualità, ricerca e identità culturale. Con lei parliamo di cibo – un tema che ci sta particolarmente a cuore – e lo facciamo partendo da un argomento sempre controverso: la pizza con l'ananas. Da lì, per poi passare a Pellegrino Artusi. Parleremo delle radici della cucina italiana e su quanto il cibo sia parte integrante della nostra cultura. Tra una chiacchiera e l'altra, emerge tutta la grandezza e l'importanza del patrimonio culinario italiano. Non perdetevi questa succulenta puntata! Dani & Lia ~~~ In this episode, we are hosting Silvia Giorgini. She teaches Italian at Wayne State University in Detroit, where she offers a fascinating course titled “The History, Culture, and Science of Italian Cuisine.” It's a true journey through Italy's gastronomic traditions, exploring quality, research, and cultural identity. With her, we talk about food – a topic that's especially close to our hearts – starting with a classic, always controversial subject: pineapple on pizza. From there, we move on to Pellegrino Artusi, discussing the roots of Italian cuisine and how deeply food is intertwined with our culture.  

Mike Spagnola is President and CEO of SEMA (Specialty Equipment Market Association), a leading trade organization in the automotive aftermarket industry. With over 50 years of hands-on experience in the automotive world, Mike has been deeply involved in everything from car builds to legislative advocacy. Before leading SEMA, he built a career rooted in entrepreneurship and industry innovation, helping small businesses navigate evolving regulations. Today, he champions the interests of automotive enthusiasts and businesses, ensuring that the industry continues to thrive. In this episode… Joy and innovation in the automotive aftermarket industry often go unnoticed, yet they drive the growth of businesses and the preservation of car culture. As regulations increase and consumer habits evolve, organizations must advocate fiercely and innovate continuously to survive and thrive. How can automotive businesses, especially tire dealers, leverage industry organizations like SEMA to grow and protect their businesses? According to Mike Spagnola, who serves as President and CEO for SEMA, advocacy and innovation are at the heart of SEMA's mission to support its members year-round. Beyond hosting the popular SEMA Show, the organization provides vital services such as emissions testing support, legislative advocacy, product development assistance, and industry education. Mike explains how tire dealers, auto shops, and aftermarket businesses can tap into SEMA's extensive resources, ensuring they stay ahead of regulatory threats and market shifts while building strong networks that fuel long-term success. On this episode of Gain Traction, Mike Edge welcomes Mike for an insightful conversation about SEMA's mission to support small businesses, tire dealers, and the broader automotive aftermarket. Mike discusses how SEMA helps companies year-round through emissions testing, advocacy, education, and the world-famous SEMA Show. He also highlights opportunities for tire dealers to expand their businesses, stay compliant, and connect with like-minded entrepreneurs across the industry. Here's a glimpse of what you'll learn:  [01:20] Mike Spagnola's early passion for cars growing up around muscle cars [04:46] How the SEMA garages help members with emissions compliance and product development [07:46] Why SEMA's work in legislative advocacy is critical for the industry's survival [13:03] Misconceptions tire dealers have about attending the SEMA show [14:35] Networking and business growth opportunities available at the SEMA show [17:01] Why small business owners are the backbone of the SEMA community [18:36] The importance of vehicle recalibration training for modern auto shops Resources mentioned in this episode: Mike Spagnola on LinkedIn SEMA Official Website SEMA Show Registration Gain Traction Podcast Mike Edge on LinkedIn Tread Partners Golden Steer Steakhouse, Las Vegas Piero's Italian Cuisine, Las Vegas St. Elmo Steak House, Indianapolis Quotable Moments:  "There are a lot of smart people in the world, but very few willing to work hard and put in the effort." "SEMA's advocacy work ensures our industry's survival against legislation that could easily go unnoticed." "Small businesses are the backbone of the automotive aftermarket — and the heart of SEMA." "Pushing through the hard middle part of success is what separates winners from quitters." "Relationships and personal touch are what keep customers coming back — it's as true in restaurants as in business." Action Steps:  Join SEMA for industry advocacy and resources: Protect your business from restrictive legislation and access valuable tools and training. Attend the SEMA Show: Buy a $50 buyer's badge to access the world's largest automotive aftermarket exhibition and network with manufacturers. Utilize SEMA's Emissions Labs: Ensure your aftermarket products comply with environmental regulations before going to market. Promote right to modify and right to repair: Stay informed and involved in advocacy efforts that protect your ability to service and customize vehicles. Invest in continuous learning: Attend SEMA seminars, follow industry trends, and network with other professionals to stay competitive. Sponsor for this episode... This episode is brought to you by Tread Partners.  At Tread Partners, we provide digital marketing for multi-location tire dealers and auto repair shops.  By using our strategy, branding, and marketing services, we help shops sell more tires and put more cars in bays. We've helped companies like Action Gator Tire, Colony Tire and Service, and Ulmer's Auto Care Center bring extreme growth in paid leads, ROI, and searches.  So, what are you waiting for? Visit www.treadpartners.com or email info@treadpartners.com to learn more.

From the world’s first three star Indian restaurant to some record-breaking wins for Atlantis, we get all the goss from last night’s Michelin Dubai ceremony. Plus, how restaurateurs spot future stars, how culinary traditions travel across borders - and why we should all be celebrating World Bee Day.See omnystudio.com/listener for privacy information.

الشيف شربيني، شيف مصري مشهور اتكلمنا معاه عن قصة حياته وازاي مجال الطبخ كان ليه دور فيها، اتكلمنا معاه عن المطبخ المصري والعالمي و ايه اللي يميز مطبخ كل بلد .. لو عايز عايز تطلع طباخ شاطر تعمل ايه..؟ وازاي الناس بتشوف مهنة الطبخ زمان ودلوقتي. Chef Sherbini, a famous Egyptian chef, We talked to him about his life story and how cooking played a role in it. We discussed Egyptian and international cuisines, and what makes each country's cuisine special. We asked him: What should someone do if they want to become a good chef? And how people used to see the cooking profession in the past compared to now

In this episode, Hailey ventures to Wauwatosa, which is tucked just minutes from the big city of Milwaukee, with many local hotspots! Wauwatosa is rich in history, beginning in the 1830s, home to the original framework of the old swimming hole, and holds prehistoric treasures. Today, Wauwatosa still holds trending treasures such as prized local shopping and delicious dining, with some Wisconsin flair!The Bobber is brought to you by Something Special from Wisconsin: https://www.somethingspecialwi.com/Read the blog here: https://discoverwisconsin.com/wauwatosas-local-treasures/Hoyt Park: https://www.discoverwauwatosa.com/thing-to-do/hoyt-park/; Hartung Park: https://www.discoverwauwatosa.com/thing-to-do/hartung-park/; Mayfair Collection: https://www.discoverwauwatosa.com/district/mayfair-mayfair-collection/; The Flannel Fox: https://www.discoverwauwatosa.com/thing-to-do/the-flannel-fox/; Cream City Soap: https://www.discoverwauwatosa.com/thing-to-do/cream-city-soap-company/; The Village Cheese Shop: https://www.discoverwauwatosa.com/food-drinks/the-village-cheese-shop/; The Village: https://www.discoverwauwatosa.com/district/the-village/; Le Reve Patissere & Cafe: https://www.discoverwauwatosa.com/food-drinks/le-reve-patisserie-cafe/; Rocket Baby Bakery: https://www.discoverwauwatosa.com/food-drinks/rocket-baby-bakery/; Ca'Lucchenzo: https://www.discoverwauwatosa.com/food-drinks/calucchenzo/; Ristorante Bartolotta: https://www.discoverwauwatosa.com/food-drinks/ristorante-bartolotta/The Bobber: https://discoverwisconsin.com/the-bobber-blog/The Cabin Podcast: https://the-cabin.simplecast.com. Follow on social @thecabinpodShop Discover Wisconsin: shop.discoverwisconsin.com. Follow on social @shopdiscoverwisconsinDiscover Wisconsin: https://discoverwisconsin.com/. Follow on social @discoverwisconsinDiscover Mediaworks: https://discovermediaworks.com/. Follow on social @discovermediaworksWauwatosa: https://discoverwauwatosa.com/. Follow on social @discoverwauwatosa

We're talking about authentic recipes created and inspired by the people and places in Italy.

We're talking about authentic recipes created and inspired by the people and places in Italy.

Leading nutritionist, award-winning author, radio show host, Nancy Addison talks with Jennifer Bajsel, a Dallas chef, owner, and TV host of Getting Saucy. Jennifer has a passion for authentic Italian cuisine. She is also a writer and contributes to the publication Living Magazine, while working on her first cookbook. They discuss the best techniques for making our own homemade pasta, sauces, and Italian dishes. Jennifer's website is www.JenniferBajsel.comOrganic Healthy Lifestyle is broadcast live Tuesdays at 3PM ET Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com Organic Healthy Lifestyle is viewed on Talk 4 TV (www.talk4tv.com).Organic Healthy Lifestyle Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

Today, we're heading to one of the world's most magical cities—Venice. Imagine wandering through winding canals, admiring centuries-old architecture, and indulging in traditional ciccheti and a select spritz. Whether you're here for the art, the food, or the timeless beauty, Venice has something special waiting for you. I'm joined by two incredible locals, Giovanna Santini and Nicole Zennaro, who share their insider tips on the best experiences, hidden gems, and the fascinating history that makes Venice so unique. From the canals to the cuisine, they'll have you falling in love with Venice all over again. I hope you enjoy this enchanting episode of Luxury Travel Insider. Learn more at www.luxtravelinsider.com   Connect with me on Social: Instagram LinkedIn  

Fluent Fiction - Italian: Culinary Duel at Venice's Rialto: Tradition vs. Innovation Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2025-03-21-22-34-02-it Story Transcript:It: Nel cuore della primavera, il Mercato di Rialto a Venezia era un tripudio di colori e suoni.En: In the heart of spring, the Mercato di Rialto in Venezia was a riot of colors and sounds.It: Il profumo inebriante di basilico fresco, pomodori maturi e spezie riempiva l'aria.En: The intoxicating aroma of fresh basil, ripe tomatoes, and spices filled the air.It: Tra le bancarelle affollate, due chef molto noti si trovarono faccia a faccia.En: Among the crowded stalls, two well-known chefs found themselves face to face.It: Luca, un cuoco appassionato dal cuore e dalle mani d'oro, fissava l'ultima manciata di basilico.En: Luca, a passionate cook with a heart of gold and golden hands, was staring at the last handful of basil.It: "Con questo, il mio pesto sarà ineguagliabile," pensava, immaginando il plauso che avrebbe ricevuto con il suo nuovo menu.En: "With this, my pesto will be unrivaled," he thought, imagining the applause he would receive with his new menu.It: Accanto a lui, Giorgia, conosciuta per le sue innovazioni culinarie, aveva un obiettivo diverso.En: Next to him, Giorgia, renowned for her culinary innovations, had a different objective.It: "Questa è la chiave per il mio piatto al Festival del Cibo di Venezia," pensava, già sognando il trofeo.En: "This is the key for my dish at the Festival del Cibo di Venezia," she thought, already dreaming of the trophy.It: I loro occhi si incrociarono sopra il basilico.En: Their eyes met above the basil.It: "Ho bisogno di questo," disse Luca, cercando di non cedere.En: "I need this," said Luca, trying not to relent.It: "Il mio pesto sarà leggendario."En: "My pesto will be legendary."It: Giorgia sorrise, determinata.En: Giorgia smiled, determined.It: "Mi dispiace, ma ho bisogno proprio di questa manciata per il mio piatto speciale."En: "I'm sorry, but I need just this handful for my special dish."It: La situazione attirò l'attenzione del venditore dietro il bancone, un anziano signore con un sorriso malizioso.En: The situation caught the attention of the vendor behind the counter, an elderly gentleman with a mischievous smile.It: Vedendo l'opportunità di un divertente spettacolo, propose: "E perché non vi sfidate qui al mercato?En: Seeing the opportunity for an entertaining show, he proposed, "Why don't you challenge each other here at the market?It: Un rapido cooking show.En: A quick cooking show.It: La vincita del basilico."En: The winner gets the basil."It: Luca e Giorgia si guardarono, incerti.En: Luca and Giorgia looked at each other, uncertain.It: Ma l'idea di una sfida culinaria lì sul posto era troppo allettante.En: But the idea of a culinary challenge right there was too tempting.It: Accettarono.En: They agreed.It: Si misero al lavoro, circondati dalla folla curiosa.En: They got to work, surrounded by the curious crowd.It: Luca lavorava con precisione, il suo pestello macinava il basilico con grazia.En: Luca worked with precision, his pestle grinding the basil gracefully.It: Giorgia, invece, mescolava ingredienti con un tocco creativo che incantava gli spettatori.En: Giorgia, on the other hand, mixed ingredients with a creative touch that enchanted the spectators.It: La conclusione fu emozionante.En: The conclusion was thrilling.It: Il venditore, colpito dall'abilità di entrambi, decise di dividere il basilico.En: The vendor, impressed by both of their skills, decided to split the basil.It: "Prendetelo.En: "Take it.It: E insieme, forse creerete qualcosa di ancor più straordinario."En: And together, maybe you'll create something even more extraordinary."It: Luca e Giorgia si guardarono nuovamente, questa volta con rispetto.En: Luca and Giorgia looked at each other again, this time with respect.It: "Forse potremmo unire le nostre idee," propose Luca.En: "Perhaps we could merge our ideas," proposed Luca.It: Giorgia annuì, sorridendo: "Un piatto di tradizione e innovazione."En: Giorgia nodded, smiling: "A dish of tradition and innovation."It: Lasciarono il Mercato di Rialto insieme, l'odore di basilico fresco ancora nell'aria e nuovi progetti condivisi nel cuore.En: They left the Mercato di Rialto together, the smell of fresh basil still in the air and new shared projects in their hearts. Vocabulary Words:riot: il tripudioaroma: il profumointoxicating: inebriantehandful: la manciataunrivaled: ineguagliabileapplause: il plausoobjective: l'obiettivotrophy: il trofeoto relent: cederedetermined: determinatamischievous: maliziosovendor: il venditorecounter: il banconeto propose: proporrecooking show: il cooking showtempting: allettanteprecise: con precisionepestle: il pestelloto grind: macinarecreative: creativoto enchant: incantarethrilling: emozionanteskills: l'abilitàto split: dividereextraordinary: straordinariorespect: il rispettoto merge: uniretradition: la tradizioneinnovation: l'innovazioneshared projects: i progetti condivisi

What if hitting rock bottom could be the best thing that ever happened to you? In this riveting episode of Thrive LouD with Lou Diamond, we dive deep into the incredible comeback story of Joe Rivera, a man who truly personifies resilience. Once a high-flying stockbroker on Wall Street, Joe shares the dark descent from the heights of financial success to battling substance abuse and losing everything. But this isn't just a story of loss; it's a powerful testimony of redemption and transformation. Listeners will be inspired by Joe's raw honesty as he recounts his journey from overdoses and hospital beds to becoming a motivational speaker and life coach. With the support of his family and a newfound spiritual connection, Joe forged a path to sobriety and rediscovered his purpose. Key highlights of this episode include: Joe's candid recount of the opiate introduction that spiraled his life out of control and the spiritual awakening that saved him. Insights into the importance of surrounding yourself with inspirational people who uplift and guide you. The role of faith and family in Joe's recovery and thriving success. How Joe turned adversity into a mission to help others reclaim their lives through his podcast, Reforge Your Life. Join us for a conversation that proves triumph can emerge from the deepest trials. This episode is not only a must-listen for those battling their own struggles but also for anyone seeking to assist others in their journey of transformation. Be prepared to shatter limitations and unlock your potential. Timestamped Overview 00:00 "Thrive Loud: Joe Rivera's Comeback" 05:50 Addiction: Turning Point Moment 09:05 Embracing Sobriety: A Journey Within 11:31 Faith, Family, and Personal Growth 15:45 Journey of Spirituality and Gratitude 18:33 "Finding Purpose Through Spiritual Transformation" 20:34 Inspiring Stories of Resilience 25:01 Choosing Between Asian and Italian Cuisine 27:12 Intentional Living Drives Success 31:11 Die-Hard Mets Fans' Hopes 2025   Follow Us:

Have you ever dreamed of leaving your corporate job to follow your creative passion? In this episode of Second Act Success, Shannon Russell sits down with Francesca Montillo, founder of Lazy Italian Culinary Adventures. Francesca shares her incredible journey from a stable career in healthcare management to building a thriving business centered around Italian food, wine, and travel.Born in Italy and raised in Boston, Francesca always had a love for Italian culture and cuisine. But it wasn't until she was on the verge of turning 40 that she decided to take the leap and reinvent her career. She started small, running food and wine tours to Italy while working her full-time job, and eventually transitioned to running her business full-time. Along the way, she also became a published cookbook author and embraced the challenges of entrepreneurship.Join us as Francesca shares her insights on making a career pivot, testing a business idea before going all in, and how she turned her lifelong passion into a fulfilling second act. If you've ever considered following your dreams and starting something new, this episode is for you!Key Takeaways:✅ Test Before You Leap – Francesca started her business as a side hustle while working full-time to ensure it was viable before making the transition.✅ Follow Your Passion, But Be Smart About It – Taking calculated risks and planning ahead helped Francesca successfully pivot careers.✅ Organic Growth is Powerful – She built her business through word-of-mouth, blogging, and social media rather than paid ads.✅ Never Burn Bridges – Maintaining good relationships in her corporate career allowed her to extend her job when COVID disrupted her plans.✅ Adapt and Innovate – When travel shut down, Francesca pivoted to Zoom cooking classes and writing cookbooks, keeping her business relevant.✅ The Best Time to Start is Now – Don't wait! If you have a dream, take small steps toward making it a reality.

Fluent Fiction - Italian: From Sea to Plate: Luca's Culinary Triumph at Civitavecchia Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2025-02-26-23-34-02-it Story Transcript:It: Luca camminava lungo il molo della Base Navale di Civitavecchia, il suo respiro visibile nell'aria fredda di febbraio.En: Luca walked along the pier of the Base Navale di Civitavecchia, his breath visible in the cold February air.It: Aveva una missione importante: trovare il miglior pesce fresco per una cena speciale.En: He had an important mission: to find the best fresh fish for a special dinner.It: Il cielo grigiastro prometteva un'altra giornata d'inverno, ma Luca sentiva che il tempo era galantuomo.En: The grayish sky promised another winter day, but Luca felt that time was a gentleman.It: Alla fine del molo, il mercato del pesce era un'alcova di colori e suoni.En: At the end of the pier, the fish market was an alcove of colors and sounds.It: I venditori locali, avvolti nei loro cappotti pesanti, richiamavano clienti con offerte su orate, calamari e gamberi.En: The local vendors, wrapped in their heavy coats, called out to customers with offers on sea bream, squid, and shrimp.It: Maria, la pescivendola simpatica e sempre sorridente, stava sistemando i suoi prodotti su un banco di legno.En: Maria, the friendly and ever-smiling fishmonger, was arranging her products on a wooden bench.It: Il profumo del mare aleggiava tutto intorno.En: The scent of the sea hovered all around.It: Luca si avvicinò a Maria con una certa urgenza.En: Luca approached Maria with a certain urgency.It: "Ciao, Maria.En: "Hello, Maria.It: Ho bisogno del tuo aiuto.En: I need your help.It: Sto preparando una cena importante per il mio superiore, Giovanni."En: I'm preparing an important dinner for my superior, Giovanni."It: Maria sorrise, ma notò l'ansia nei suoi occhi.En: Maria smiled, but noticed the anxiety in his eyes.It: "Purtroppo il mare è stato avaro, Luca.En: "Unfortunately, the sea has been stingy, Luca.It: Questo inverno non è stato gentile."En: This winter hasn't been kind."It: Con un senso di delusione, Luca esaminò il banco.En: With a sense of disappointment, Luca examined the bench.It: Ogni pesce sembrava ordinario, ma lui aveva bisogno di qualcosa di straordinario.En: Every fish seemed ordinary, but he needed something extraordinary.It: "Non posso deludere Giovanni," confidò, la voce quasi un sussurro.En: "I can't let Giovanni down," he confided, his voice almost a whisper.It: Maria scrutò Luca, poi gli fece un cenno con la mano, invitandolo a seguirla dietro il banco.En: Maria scrutinized Luca, then gestured for him to follow her behind the bench.It: "Ascolta, ho messo da parte qualcosa di speciale, ma è solo per un piatto unico."En: "Listen, I've set aside something special, but it's just for a unique dish."It: Gli occhi di Luca brillarono di gratitudine mentre vedeva i frutti di mare selezionati da Maria: gamberi succulenti, cozze freschissime, calamari teneri.En: Luca's eyes shone with gratitude as he saw the selected seafood from Maria: succulent shrimp, the freshest mussels, tender squid.It: Era esattamente ciò di cui aveva bisogno.En: It was exactly what he needed.It: Di ritorno alla base, Luca si mise subito al lavoro nella piccola cucina della mensa.En: Back at the base, Luca got straight to work in the small mess hall kitchen.It: Gioia e determinazione guidavano le sue mani mentre preparava un risotto ai frutti di mare che profumava di Mediterraneo.En: Joy and determination guided his hands as he prepared a seafood risotto that smelled of the Mediterraneo.It: Il riso assorbiva il succo delle cozze e dei calamari, arricchendo il piatto di sapori intensi e autentici.En: The rice absorbed the juices of the mussels and squid, enriching the dish with intense and authentic flavors.It: Quando Giovanni arrivò per la cena, Luca servì il piatto con fare modesto ma fiero.En: When Giovanni arrived for dinner, Luca served the dish with a modest yet proud demeanor.It: Giovanni assaporò il risotto in silenzio, poi sorrise ampiamente.En: Giovanni savored the risotto in silence, then smiled broadly.It: "Luca, sei un ufficiale e un cuoco eccezionale.En: "Luca, you are an exceptional officer and cook.It: Hai superato ogni aspettativa."En: You've exceeded every expectation."It: Quella sera, la cucina si riempì di risate e complimenti.En: That evening, the kitchen filled with laughter and compliments.It: Luca si rese conto che non solo aveva cucinato un piatto delizioso, ma aveva anche guadagnato il rispetto di Giovanni.En: Luca realized that not only had he cooked a delicious dish, but he had also earned Giovanni's respect.It: Aveva imparato che chiedere aiuto non era un segno di debolezza, ma di forza comunitaria.En: He had learned that asking for help was not a sign of weakness but of community strength.It: Con rinnovata fiducia, Luca continuò a coltivare il suo amore per la cucina, bilanciando le sue responsabilità militari con la passione per i fornelli.En: With renewed confidence, Luca continued to cultivate his love for cooking, balancing his military responsibilities with his passion for the kitchen.It: In fondo, l'arte di cucinare era come il mare d'inverno: a volte ostica, ma sempre capace di sorprendere chi sa aspettare.En: After all, the art of cooking was like the winter sea: sometimes challenging, but always capable of surprising those who know how to wait. Vocabulary Words:the pier: il molothe breath: il respirothe sky: il cielothe vendor: il venditoreto hover: aleggiarethe anxiety: l'ansiastingy: avaroto scrutinize: scrutareto set aside: mettere da partethe gratitude: la gratitudinethe mussel: la cozzasucculent: succulentoto absorb: assorbirethe juice: il succoauthentic: autenticothe demeanor: il fareto savor: assaporarebroadly: ampiamentethe expectation: l'aspettativathe laughter: le risatethe respect: il rispettothe strength: la forzato cultivate: coltivarethe responsibility: la responsabilitàthe winter: l'invernothe art: l'artethe challenge: l'osticathe surprise: la sorpresacapable: capaceto wait: aspettare

Fluent Fiction - Italian: From Pizza to Prototypes: Crafting a Culinary App in Milano Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2025-02-11-23-34-02-it Story Transcript:It: Nel cuore di un quartiere a Milano, c'era una pizzeria accogliente.En: In the heart of a neighborhood in Milano, there was a cozy pizzeria.It: Le pareti erano rivestite di mattoni rossi, e una luce soffusa illuminava le tavole di legno.En: The walls were clad in red bricks, and a soft light illuminated the wooden tables.It: Fuori, una sottile coltre di neve copriva le strade, creando un contrasto con il calore all'interno.En: Outside, a thin layer of snow covered the streets, creating a contrast with the warmth inside.It: L'aroma della pizza fresca riempiva l'aria.En: The aroma of fresh pizza filled the air.It: Era una serata d'inverno, ideale per una cena tra amici.En: It was a winter evening, ideal for dinner with friends.It: Lorenzo, Giovanni e Matteo si sedettero al tavolo vicino alla finestra.En: Lorenzo, Giovanni, and Matteo sat at the table near the window.It: Lorenzo era pieno di energia.En: Lorenzo was full of energy.It: Era appassionato di cucina italiana e sognava di lanciare un'app dedicata a ricette e ristoranti locali.En: He was passionate about Italian cuisine and dreamed of launching an app dedicated to local recipes and restaurants.It: "Credo che sia l'idea giusta per noi," disse con entusiasmo.En: "I think it's the right idea for us," he said enthusiastically.It: "Voglio mostrarvi quanto possa crescere questo mercato.En: "I want to show you how much this market can grow.It: Abbiamo tutto quel che serve: le mie idee, le capacità tecniche di Giulia e il talento artistico di Matteo."En: We have everything we need: my ideas, Giulia's technical skills, and Matteo's artistic talent."It: Giulia, invece, era più cauta.En: Giulia, however, was more cautious.It: Aveva avuto brutte esperienze con altri startup.En: She had bad experiences with other startups.It: "Lorenzo, queste cose non sono facili," rispose, mordicchiando il bordo del suo calzone.En: "Lorenzo, these things are not easy," she replied, nibbling on the edge of her calzone.It: "Come facciamo a essere sicuri che funzioni questa volta?En: "How do we make sure it works this time?It: Spesso i progetti interessanti falliscono."En: Often interesting projects fail."It: Matteo, finendo una fetta di pizza margherita, offrì il suo pensiero: "Io adoro l'idea, ma servirà denaro.En: Matteo, finishing a slice of pizza margherita, offered his thoughts: "I love the idea, but we'll need money.It: Come facciamo con i fondi?"En: How do we manage the funds?"It: Lorenzo si preparò a rispondere.En: Lorenzo prepared to respond.It: Aveva passato giorni a preparare un piano ben dettagliato.En: He had spent days preparing a well-detailed plan.It: Aprì la cartella che aveva portato con sé e mostrò grafici e studi di mercato.En: He opened the folder he had brought with him and showed graphs and market studies.It: "Ho fatto ricerche," disse, "il mercato è in espansione.En: "I did some research," he said, "the market is expanding.It: Ho previsto diverse fasi per minimizzare i rischi.En: I have planned several phases to minimize risks.It: Inoltre, possiamo usarle le nostre capacità per risparmiare sui costi iniziali."En: Additionally, we can use our skills to save on initial costs."It: La discussione si fece accesa quando Giulia iniziò a porre domande mirate sulla sostenibilità e le prospettive di guadagno.En: The discussion heated up when Giulia began to ask targeted questions about sustainability and profit prospects.It: Le sue preoccupazioni erano legittime e toccavano punti cruciali.En: Her concerns were legitimate and touched on crucial points.It: "E se non avremo abbastanza utenti?"En: "What if we don't have enough users?"It: chiese.En: she asked.It: Alla fine, dopo un'ora di discussione, Giulia ebbe un'idea.En: Finally, after an hour of discussion, Giulia had an idea.It: "Facciamo un prototipo, così vedremo come va senza troppe spese all'inizio.En: "Let's create a prototype, that way we can see how it goes without too many expenses at the start.It: Possiamo testare il mercato senza compromettere troppo le nostre risorse."En: We can test the market without compromising too much of our resources."It: Matteo annuì.En: Matteo nodded.It: "Va bene, posso occuparmi del design.En: "Alright, I can take care of the design.It: Creiamo qualcosa che dimostri tutto il potenziale."En: Let's create something that demonstrates all the potential."It: Lorenzo restò in silenzio per un attimo.En: Lorenzo remained silent for a moment.It: Infine, sorrise, annuendo.En: Finally, he smiled, nodding.It: "D'accordo, iniziamo un passo alla volta.En: "Alright, let's start one step at a time.It: Vediamo fin dove possiamo arrivare."En: Let's see how far we can get."It: Così, la serata si concluse con un piano più concreto e realistico.En: Thus, the evening ended with a more concrete and realistic plan.It: Lorenzo aveva imparato l'importanza della pianificazione dettagliata e della collaborazione.En: Lorenzo had learned the importance of detailed planning and collaboration.It: Fuori, la neve continuava a cadere leggera, ma dentro, la calda atmosfera della pizzeria e l'amicizia tra i tre riscaldavano ancor di più l'ambiente.En: Outside, the snow continued to fall lightly, but inside, the warm atmosphere of the pizzeria and the friendship among the three heated the environment even more. Vocabulary Words:heart: il cuoreneighborhood: il quartierecozy: accoglientebrick: il mattonelayer: la coltrecontrast: il contrastoaroma: l'aromapassionate: appassionatolaunching: lanciareapp: l'appenthusiastically: con entusiasmotechnical skills: le capacità tecnichetask: il compitocautious: cautaedge: il bordoexperience: l'esperienzaslice: la fettafunds: i fondifolder: la cartellagraph: il graficomarket study: lo studio di mercatoexpanding: in espansionetargeted questions: domande miratesustainability: la sostenibilitàprofit prospects: le prospettive di guadagnoprototype: il prototiporesources: le risorsedesign: il designpotential: il potenzialecollaboration: la collaborazione

In this episode, I have the pleasure of speaking with Chef Rich LaMarita, a distinguished natural foods culinary expert based in New York City. With over 25 years of experience, Rich has been a chef-instructor at the Natural Gourmet Institute, specializing in plant-based, vegetarian, and vegan cuisines, with a particular focus on Indian and Italian culinary traditions. A graduate of the Institute of Culinary Education, Chef Rich has worked alongside renowned chefs such as Floyd Cardoz, Dan Kluger, and Ben Pollinger at Tabla Restaurant.  Chef Rich combines his culinary expertise with over 35 years of experience in Ayurveda, having studied under masters like Maharishi Mahesh Yogi. A graduate of the Master's program in Maharishi Ayurveda & Integrative Medicine at Maharishi International University, he currently serves as a teacher's assistant in the program, focusing on the foundational principles of Ayurveda for first-year students. This is the third in a series of conversations with Chef Rich.  He shares insights into how Ayurveda influences his approach to cooking, emphasizing the importance of balancing flavors and ingredients to support health. He discusses practical ways to incorporate Ayurvedic principles into everyday meals, offering listeners valuable tips for enhancing their culinary practices and overall wellness.Whether you're a culinary enthusiast or someone interested in holistic health, this episode provides a wealth of knowledge on the intersection of Ayurveda and the culinary arts.To learn more about Chef Rich LaMarita, visit the Institute for Culinary Education's website.I would love it if you would follow, rate, or write a review for my podcast. What you think matters and I appreciate all feedback!Get in touch with topic ideas relating to my podcast's categories: The meaning of health and well-being, personal and collective consciousness, and maximizing full human potential. My email: plantsroc@gmail.com.With sincere gratitude, Noreen

This episode originally aired on July 25, 2024. Giada De Laurentiis is an Italian food icon and an Emmy-winning TV personality whose energy is as infectious as her culinary expertise is deep. The former host of “Everyday Italian” and “Giada at Home” shares insights into her Food Network career, her recent departure, and her newest chapter — including the launch of her new platform, Giadzy.See omnystudio.com/listener for privacy information.

Fluent Fiction - Italian: Culinary Caper: Secrets & Surprises at the Pasta Showdown Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2024-12-10-08-38-20-it Story Transcript:It: Il crepuscolo avvolgeva Civita di Bagnoregio in un manto dorato.En: The twilight enveloped Civita di Bagnoregio in a golden cloak.It: Le luci della piccola trattoria brillavano come stelle nella notte imminente.En: The lights of the little trattoria shone like stars in the approaching night.It: L'aroma del pane appena sfornato e della pasta fatta in casa permeava l'aria.En: The aroma of freshly baked bread and homemade pasta permeated the air.It: Dentro, tra le pareti in pietra e i tavoli di legno, c'era un'atmosfera calda e accogliente.En: Inside, among the stone walls and wooden tables, there was a warm and welcoming atmosphere.It: Luca, un giovane chef con il cuore grande e la voglia di diventare famoso, si apprestava a partecipare a una competizione di mangiatori di pasta.En: Luca, a young chef with a big heart and the desire to become famous, was preparing to participate in a pasta-eating competition.It: Non avrebbe mai immaginato di essere scelto per un evento del genere.En: He would have never imagined being chosen for such an event.It: Sognava di farsi conoscere attraverso i suoi piatti, ma ora doveva dimostrare anche la sua velocità nel mangiare.En: He dreamed of becoming known through his dishes, but now he also had to demonstrate his speed in eating.It: Dall'altra parte della sala, Giulia, una nota critica gastronomica con una passione nascosta per le gare culinarie, osservava l'ambiente con un piccolo sorriso.En: On the other side of the room, Giulia, a well-known food critic with a hidden passion for culinary contests, observed the environment with a slight smile.It: Indossava un cappello e un paio di occhiali per non farsi riconoscere.En: She wore a hat and a pair of glasses to avoid being recognized.It: La sua presenza doveva restare un segreto.En: Her presence had to remain a secret.It: Luca era teso.En: Luca was tense.It: Temeva di cadere davanti al pubblico, di non essere abbastanza rapido.En: He feared stumbling in front of the audience, not being fast enough.It: Si allenava in cucina, preparando e mangiando piatti di pasta fino a sentirsi pronto.En: He trained in the kitchen, preparing and eating pasta dishes until he felt ready.It: Ma i dubbi lo tormentavano.En: But doubts tormented him.It: Giulia, intanto, rideva tra sé e sé.En: Giulia, meanwhile, laughed to herself.It: Era divertita dall'idea di partecipare senza essere scoperta.En: She was amused by the idea of participating without being discovered.It: Ma anche lei era preoccupata.En: But she was also worried.It: Se qualcuno l'avesse riconosciuta, tutto il suo lavoro scrupoloso come critica avrebbe potuto essere compromesso.En: If someone recognized her, all her meticulous work as a critic could be compromised.It: Il giorno della gara arrivò.En: The day of the competition arrived.It: La trattoria era colma di curiosi e appassionati.En: The trattoria was filled with curious onlookers and enthusiasts.It: Gli iscritti si sedettero davanti ai piatti fumanti di spaghetti.En: The participants sat down in front of steaming plates of spaghetti.It: Luca e Giulia si trovarono vicini, senza sapere dell'identità dell'altro.En: Luca and Giulia found themselves next to each other, unaware of each other's identity.It: Al via, iniziò il festoso caos della competizione.En: At the start, the festive chaos of the competition began.It: Luca mangiava con impegno, mantenendo il ritmo e il sorriso, anche se dentro era ancora in ansia.En: Luca ate with commitment, maintaining the pace and a smile, even though inside he was still anxious.It: Giulia, con destrezza, mascherava la sua esperienza con finta incertezza.En: Giulia, with skill, masked her experience with feigned uncertainty.It: Ma successe qualcosa d'inaspettato.En: But something unexpected happened.It: Un piccolo incidente in cucina provocò un'ondata di chiacchiere e stupore.En: A small incident in the kitchen caused a wave of chatter and amazement.It: L'ansia di Luca e la curiosità di Giulia portarono entrambi a scoprire la vera identità dell'altro.En: Luca's anxiety and Giulia's curiosity led them both to discover each other's true identity.It: L'accaduto sembrava aver trasformato la gara in una rivelazione pubblica.En: The event seemed to have turned the competition into a public revelation.It: In quel momento, si fermarono.En: At that moment, they stopped.It: Luca e Giulia si scambiarono uno sguardo e scoppiarono a ridere.En: Luca and Giulia exchanged a glance and burst into laughter.It: Gli altri partecipanti e gli spettatori, incerti ma divertiti, osservarono la scena con interesse.En: The other participants and spectators, uncertain but amused, watched the scene with interest.It: Appoggiando la forchetta, Luca riconobbe il talento di Giulia.En: Putting down the fork, Luca acknowledged Giulia's talent.It: "Sei brava," ammise, sorridendo.En: "You're good," he admitted, smiling.It: Giulia arrossì leggermente sotto il suo travestimento.En: Giulia blushed slightly under her disguise.It: "Anche tu, Luca.En: "You too, Luca.It: I tuoi piatti sono davvero unici."En: Your dishes are truly unique."It: Con questo scambio sincero, le tensioni si dissolsero.En: With this sincere exchange, the tensions melted away.It: Entrambi si sentirono più leggeri, godendosi la gara per quello che era: un momento di gioia e di condivisione.En: Both felt lighter, enjoying the competition for what it was: a moment of joy and sharing.It: Luca imparò a non temere il fallimento, accogliendo possibilità inattese.En: Luca learned not to fear failure, embracing unexpected possibilities.It: Giulia, invece, apprezzò il gusto della competizione dall'interno, allentando la sua rigidità professionale.En: Giulia, on the other hand, appreciated the taste of competition from within, relaxing her professional rigidity.It: Alla fine della serata, mentre la neve iniziava a posarsi leggera fuori dalla trattoria, Luca e Giulia uscirono nella fresca aria invernale, con la consapevolezza di aver scoperto qualcosa di nuovo in sé stessi e l'uno nell'altro.En: At the end of the evening, as the snow began to fall gently outside the trattoria, Luca and Giulia stepped out into the fresh winter air, with the awareness of having discovered something new in themselves and in each other. Vocabulary Words:the twilight: il crepuscolothe foreshadowed night: la notte imminentethe aroma: l'aromahomemade: fatta in casato permeate: permearethe stone walls: le pareti in pietrathe welcoming atmosphere: l'atmosfera accoglientethe competition: la competizioneto stumble: cadereto torment: tormentarethe slight smile: un piccolo sorrisothe disguise: il travestimentothe doubt: il dubbiofestive chaos: il festoso caosthe commitment: l'impegnofeigned uncertainty: finta incertezzato mask: mascherareto amuse: divertireunexpected: inaspettatothe incident: l'incidentethe revelation: la rivelazionepublic: pubblicato exchange: scambiareto melt away: dissolversithe failure: il fallimentoto embrace: accoglierethe sincerity: la sinceritàto appreciate: apprezzarethe snowfall: la nevethe awareness: la consapevolezza

Italian cuisine's existence as a unified concept is debated due to Italy's regional diversity. While some argue it's just a collection of local dishes shaped by unique histories and ingredients, others point to a shared philosophy of simplicity and fresh ingredients that unites the country. Staples like pasta and olive oil, along with common cooking techniques, connect Italian food traditions across regions. Globally recognized dishes like pizza and espresso further reinforce Italian cuisine as a distinct cultural identity.

Critically endangered griffon vultures are dying in Cyprus due to inaction by the authorities; a UCy project studies microplastics; the Mind Body Spirit festival takes place this weekend, and it's Italian Cuisine week

Fluent Fiction - Italian: From Market Finds to Heartfelt Bonds on the Amalfi Coast Find the full episode transcript, vocabulary words, and more:fluentfiction.org/from-market-finds-to-heartfelt-bonds-on-the-amalfi-coast Story Transcript:It: Giulia camminava con passo deciso lungo la costa meravigliosa di Amalfi.En: Giulia walked with a determined step along the wonderful coast of Amalfi.It: I colori dell'autunno riempivano il paesaggio: arancione, rosso e giallo.En: The autumn colors filled the landscape: orange, red, and yellow.It: Il mare scintillava al sole.En: The sea sparkled in the sun.It: Era una giornata perfetta per visitare il mercato.En: It was a perfect day to visit the market.It: Il mercato era vibrante, pieno di vita e deliziosi profumi.En: The market was vibrant, full of life and delightful scents.It: Giulia voleva preparare una cena speciale per la sua famiglia.En: Giulia wanted to prepare a special dinner for her family.It: Cercava gli ingredienti migliori per un banchetto indimenticabile.En: She was searching for the best ingredients for an unforgettable feast.It: Accanto a lei, Lorenzo camminava con un sorriso rilassato.En: Next to her, Lorenzo walked with a relaxed smile.It: Lorenzo era un caro amico, sempre pronto ad aiutare ma spesso perso nei suoi pensieri.En: Lorenzo was a dear friend, always ready to help but often lost in his thoughts.It: "Giulia, cosa cerchiamo prima?"En: "Giulia, what are we looking for first?"It: chiese, distratto dal brusio intorno a loro.En: he asked, distracted by the buzz around them.It: Giulia sorrise.En: Giulia smiled.It: "Abbiamo bisogno di funghi freschi e, se siamo fortunati, tartufo.En: "We need fresh mushrooms and, if we're lucky, truffle.It: Ma questo mercato è affollato oggi!"En: But this market is crowded today!"It: Il mercato era pieno per l'approssimarsi di Ognissanti.En: The market was full due to the upcoming Ognissanti.It: La gente locale si preparava per la festa, e gli ingredienti andavano a ruba.En: The local people were preparing for the celebration, and ingredients were quickly being snapped up.It: Decisero di dividersi per trovare tutto più velocemente.En: They decided to split up to find everything faster.It: Giulia si affrettò verso le bancarelle delle verdure, mentre Lorenzo, seguendo un istinto improvviso, si avviò verso un piccolo chiosco nascosto.En: Giulia hurried towards the vegetable stalls, while Lorenzo, following a sudden instinct, headed towards a small hidden kiosk.It: Qui il venditore, con un sorriso, gli mostrò un cestino con un raro tartufo autunnale.En: There, the vendor, with a smile, showed him a basket with a rare autumn truffle.It: Con il cuore leggero e le mani cariche di delizie, si ritrovarono all'uscita del mercato.En: With a light heart and hands full of delights, they met again at the market's exit.It: Giulia era stupita: "Tartufo!En: Giulia was amazed: "Truffle!It: Lorenzo, sei incredibile!"En: Lorenzo, you're incredible!"It: rispose con entusiasmo.En: she responded enthusiastically.It: Lorenzo arrossì leggermente, grato di aver seguito il suo intuito.En: Lorenzo blushed slightly, grateful for following his intuition.It: La sera, la cucina di Giulia era piena di profumi deliziosi.En: In the evening, Giulia's kitchen was filled with delightful aromas.It: Preparò ogni piatto con cura e amore.En: She prepared every dish with care and love.It: La cena fu un successo.En: The dinner was a success.It: La famiglia lodava il suo talento culinario, gustando ogni boccone.En: The family praised her culinary talent, savoring every bite.It: Durante l'applauso finale, Giulia si sentì felice e realizzata.En: During the final applause, Giulia felt happy and fulfilled.It: Dopo cena, mentre ripulivano insieme, Lorenzo prese coraggio.En: After dinner, while they cleaned up together, Lorenzo gathered his courage.It: "Giulia, dovremmo cucinare insieme più spesso," suggerì, con uno sguardo affettuoso.En: "Giulia, we should cook together more often," he suggested, with an affectionate look.It: Giulia colse la sfumatura del suo tono e sorrise.En: Giulia caught the nuance in his tone and smiled.It: "Mi piacerebbe, Lorenzo."En: "I would like that, Lorenzo."It: In quel momento, Giulia capì che il suo amico era più di un semplice compagno di spesa distratto.En: In that moment, Giulia realized that her friend was more than just a distracted shopping companion.It: Era una persona importante, qualcuno che credeva in lei e nei suoi sogni.En: He was an important person, someone who believed in her and her dreams.It: E mentre Lorenzo la aiutava a mettere i piatti via, sapeva che il loro legame si era rafforzato.En: And as Lorenzo helped her put the dishes away, she knew that their bond had strengthened.It: Insieme avrebbero condiviso molte altre risate e piatti deliziosi.En: Together, they would share many more laughs and delicious dishes. Vocabulary Words:the coast: la costawonderful: meravigliosadetermined: decisothe landscape: il paesaggiovibrant: vibrantedelightful scents: deliziosi profumithe feast: il banchettounforgettable: indimenticabilethe companion: il compagnodistracted: distrattocrowded: affollatothe celebration: la festalocal: localeto snap up: andare a rubato split up: dividersito hurry: affrettarsithe stall: la bancarellasudden: improvvisothe kiosk: il chioscothe vendor: il venditorethe basket: il cestinothe delight: la deliziaamazed: stupitaenthusiastically: con entusiasmoto blush: arrossirelight heart: cuore leggerothe talent: il talentoculinary: culinariothe applause: l'applausoto gather courage: prendere coraggio

GUEST:   Nadia Caterina Munno  Nadia Caterina Munno is a New York Times and Wall Street Journal bestselling author celebrated for her contagious energy, love for people, classic recipes, and spreading the beauty of Italy worldwide. Nidia's new TV show, "The Pasta Queen" premieres October 24th exclusively on Prime Video in more than 240 countries and territories worldwide.

It's the delicious language of Italy on the menu tonight.

Great chat with Daniela Sfara, who highlights her passion for authentic Italian cuisine. Raised in Canada and spent time in Italy, Daniela promotes sustainability through her work as a private chef, running a home trattoria, and teaching cooking classes. She's a Slow Food advocate and collaborates with brands like Rustichella D'Abruzzo. Together, we explore the significance of authenticity in Italian food and its role as a lifestyle.Check out her website here.

EPISODE 336. Sabino and Rocco sit down with Rita from Cucina Palermo to talk about her old school Sicilian upbringing, passion for cooking, and brand new cookbook! Rita show how her personality is so much more than just someone who loves to cook. Be sure to follow Rita here https://www.instagram.com/cucinapalermo_rita Follow Sabino here https://instagram.com/sabinocurcio Follow Rocco here https://instagram.com/rocloguercio To shop our merchandise, visit https://www.growingupitaliangui.com Be sure to check our Instagram https://www.instagram.com/growingupitalian For Dual Citizenship https://theitalianpassport.com/growingupitalian As always, if you enjoyed this video, be sure to drop a Like, Comment and please SUBSCRIBE. Grazie a tutti! Chapters 1:00 - Rita's Reasonings 3:00 - Gumad Talk 7:00 - Happy Marriages 13:00 - Sicilian Roots 17:00 - Permission to Marry 21:00 - Finding the One 27:00 - Weird Italian Traditions 34:00 - Advice for Men 38:00 - Rita's Cookbook 42:00 - New Italian Culture 49:00 - Rita's Daughters 52:00 - Buy the Cookbook 54:00 - Sicilian vs Salerno Foods 59:00 - No Country for Huge Sandwiches 1:02:00 - Food Rules 1:09:00 - Wedding Etiquette

Chef Matthew Cutolo and Dr. Dana Cohen an author and integrative medicine specialist join Maria to discuss Italian culture in New York City and overcoming obstacles while attempting to lose weight and stay healthy!  Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com ----- Intro music: "Better Time" by Artur Aravidi - available via Creative Commons Attribution-ShareAlike 4.0 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://creativecommons.org/licenses/by-sa/4.0/us/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Outro music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 4.0 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://creativecommns.org/licenses/by-sa/

Join hosts Nick Constantine and Trip Jobe as they dive into the vibrant world of food and wine with Jaamy Zarnegar, founder of Kitty Dare, and Chef Giuseppe Esposito. Discover the rich diversity of Mediterranean cuisine and the unique dining experience offered at Kitty Dare. Key Takeaways The diversity within Mediterranean cuisine, from Greek to Moroccan influences. Jaamy Zarnegar's extensive experience in the restaurant industry. Chef Giuseppe Esposito's culinary journey and the regional diversity of Italian cuisine. The importance of fresh herbs and regional ingredients in Italian cooking. The unique dining experience and community focus of Kitty Dare. Marketing strategies for restaurants and the importance of regular customers. Kitty Dare, Mediterranean cuisine, restaurant industry, Jaamy Zarnegar, Chef Giuseppe Esposito, Italian cuisine, fresh herbs, regional ingredients, community restaurant, marketing strategies, regular customers. In this episode of “Marketing MadMen,” hosts Nick Constantine and Trip Jobe explore the culinary delights of Kitty Dare with founder Jaamy Zarnegar and Chef Giuseppe Esposito. They discuss the rich diversity of Mediterranean cuisine, Jaamy's extensive experience in the restaurant industry, and Giuseppe's culinary journey. The conversation highlights the importance of fresh herbs and regional ingredients in Italian cooking and the unique dining experience offered at Kitty Dare. The episode also delves into the restaurant's community focus and effective marketing strategies.patreon.com/TheMarketingMadMen: https://www.nick-constantino.com/See omnystudio.com/listener for privacy information.

Fluent Fiction - Italian: From Truffles to Triumph: Luca's Ferragosto Feast Find the full episode transcript, vocabulary words, and more:fluentfiction.org/from-truffles-to-triumph-lucas-ferragosto-feast Story Transcript:It: Il sole di agosto illuminava il mercato vicino al Colosseo, mentre una leggera brezza portava profumi di basilico fresco e pomodori maturi.En: The August sun illuminated the market near the Colosseum, while a light breeze carried the scents of fresh basil and ripe tomatoes.It: Le voci dei venditori si mescolavano al chiacchiericcio dei clienti, creando una sinfonia di suoni che annunciava l'arrivo del Ferragosto.En: The voices of the vendors mingled with the chatter of customers, creating a symphony of sounds that heralded the arrival of Ferragosto.It: Luca e Isabella camminavano tra le bancarelle colorate.En: Luca and Isabella walked among the colorful stalls.It: Luca era un giovane chef con grandi sogni, e quell'anno aveva deciso di preparare un pasto memorabile per la sua famiglia.En: Luca was a young chef with big dreams, and that year he had decided to prepare a memorable meal for his family.It: Isabella, la sua cugina sempre pronta a spingerlo oltre i suoi limiti, lo accompagnava.En: Isabella, his cousin who was always ready to push him beyond his limits, accompanied him.It: "Luca, guarda quelle pesche!En: "Luca, look at those peaches!It: Sembrano deliziose," esclamò Isabella con entusiasmo.En: They look delicious," Isabella exclaimed with enthusiasm.It: Ma Luca, con sguardo concentrato, cercava gli ingredienti perfetti per il suo menù.En: But Luca, with a focused gaze, was searching for the perfect ingredients for his menu.It: "Oggi ci serve qualcosa di speciale," rispose Luca, tenendo conto del suo budget limitato.En: "We need something special today," Luca replied, keeping in mind his limited budget.It: "Voglio che la famiglia capisca quanto è importante per me il ristorante."En: "I want the family to understand how important the restaurant is to me."It: Gli scaffali erano quasi vuoti a causa della corsa alle compere del Ferragosto, e Luca iniziava a preoccuparsi.En: The shelves were almost empty due to the Ferragosto shopping rush, and Luca began to worry.It: Le sue possibilità sembravano ridursi di minuto in minuto.En: His options seemed to dwindle by the minute.It: Poi, con la coda dell'occhio, scorse un piccolo banchetto quasi nascosto.En: Then, out of the corner of his eye, he spotted a small, nearly hidden stall.It: Si avvicinò, e vide l'ultima ciotola di tartufi freschi.En: He approached it and saw the last bowl of fresh truffles.It: "Isabella, guarda!En: "Isabella, look!It: Tartufi!"En: Truffles!"It: disse Luca, quasi senza fiato.En: said Luca, almost breathless.It: Sapeva che quei tartufi avrebbero potuto trasformare un piatto ordinario in qualcosa di straordinario, ma erano costosi.En: He knew those truffles could transform an ordinary dish into something extraordinary, but they were expensive.It: "Prendili, Luca.En: "Get them, Luca.It: È rischioso, ma pensa a che impressione farai!"En: It's risky, but think about the impression you'll make!"It: disse Isabella, incoraggiandolo a tentare la sorte.En: Isabella said, encouraging him to take a chance.It: Luca esitò solo un istante, poi fece un respiro profondo e decise.En: Luca hesitated for just a moment, then took a deep breath and decided.It: Acquistò i tartufi, stringendo ancora più saldamente la loro importanza.En: He purchased the truffles, grasping even more tightly their importance.It: A casa, Luca si mise al lavoro in cucina.En: Back home, Luca got to work in the kitchen.It: Prese gli ingredienti migliori che aveva trovato e mise il cuore in ogni piatto.En: He took the best ingredients he had found and poured his heart into every dish.It: I sapori si unirono in un'armonia perfetta, e quando la famiglia si sedette a tavola, l'eccitazione era palpabile.En: The flavors combined in perfect harmony, and when the family sat at the table, the excitement was palpable.It: I piatti furono accolti con esclamazioni di sorpresa e apprezzamento.En: The dishes were met with exclamations of surprise and appreciation.It: Quel tocco di tartufo conferì una profondità inaspettata ad ogni portata.En: That touch of truffle added an unexpected depth to each course.It: "Davvero incredibile, Luca!"En: "Truly incredible, Luca!"It: disse suo padre con ammirazione.En: his father said with admiration.It: "Tu hai il dono.En: "You have the gift.It: Credo davvero che il tuo ristorante sarà un successo."En: I really believe your restaurant will be a success."It: Luca sorrise, sentendo un'ondata di felicità e soddisfazione.En: Luca smiled, feeling a wave of happiness and satisfaction.It: Aveva fatto la scelta giusta.En: He had made the right choice.It: Non solo aveva creato un pasto memorabile, ma aveva anche conquistato il supporto della sua famiglia.En: Not only had he created a memorable meal, but he had also gained the support of his family.It: Quella sera, si sentì più sicuro del suo sogno di aprire un ristorante.En: That evening, he felt more confident about his dream of opening a restaurant.It: Aveva imparato a fidarsi della sua intuizione e delle sue decisioni in cucina, consapevole che i rischi, a volte, possono portare grandi ricompense.En: He had learned to trust his intuition and decisions in the kitchen, aware that risks can sometimes lead to great rewards.It: E così, il Ferragosto si concluse con risate, gioia e la certezza che qualcosa di nuovo e meraviglioso stava per iniziare nella vita di Luca.En: And so, Ferragosto concluded with laughter, joy, and the certainty that something new and wonderful was about to begin in Luca's life. Vocabulary Words:the basil: il basilicothe breeze: la brezzathe vendor: il venditorethe chatter: il chiacchiericciothe stall: la bancarellathe peach: la pescathe shelf: lo scaffalethe rush: la corsathe glance: lo sguardothe budget: il budgetthe corner: l'angolothe bowl: la ciotolathe truffle: il tartufothe dish: il piattothe meal: il pastothe harmony: l'armoniathe flavor: il saporethe appreciation: l'apprezzamentothe course (meal course): la portatathe intuition: l'intuizionethe excitement: l'eccitazionethe choice: la sceltathe support: il supportothe gift: il donothe success: il successothe satisfaction: la soddisfazionethe risk: il rischiothe reward: la ricompensathe joy: la gioiathe laughter: le risate

John's first job as a dishwasher at Au Bon Pain nurtured his relationship within hospitality eventually leading him to Cornell University School of Hotel Administration. John furthered his career in the hospitality industry by opening up his first restaurant, Gin Lane, in Manhattan and then later founding the original Scarpetta and LDV Hospitality bringing La Dolce Vita around the globe.Key Takeaways:• Scarpetta an Italian restaurant, opened in New York 16 years ago, “… it was really game-changing what you did with an Italian restaurant—the coolness, the hipness, the great food, the whole thing.”• John shares Scarpetta's expansion to major cities like Las Vegas, Philadelphia, and international locations including London, Doha, Tokyo, and Rome. John discusses the importance of adapting each restaurant to its local market.• Breaking News: LDV Hospitality plans to open new Scarpetta locations after three years of focusing on international growth while maintaining its unique appeal in different markets.• John shares a family anecdote about "Good Time Charlie," a bar located on the rooftop at Scarpetta NYC• Schatzy and Jimmy explore the resilience of New York City's restaurant scene, particularly during the challenging times of the COVID-19 pandemic. They discuss the unique characteristics that make certain neighborhoods thrive (office-dense vs. mixed-use) and discuss the importance of community.• The Pareto Principle (80-20 Rule) in hospitality management.• The lifestyle and personalized service at LDV Hospitality, including the use of CRM platforms like SevenRooms to enhance guest experiences and the significance of creating a seamless and integrated guest experience at properties like The Maidstone Hotel, where every detail contributes to a unified and memorable stay.• Talking Back: John poses a thoughtful and somewhat romantic question to Schatzy and Jimmy asking them to imagine their ultimate last day in New York City before retiring, detailing what their perfect dining and social itinerary would look like.Listen in as John, Schatzy, and Jimmy entertain the audience with fun segments like, “What's Hot and Not”, “Name that Recipe”, “Branded Quick Fire”, and “Trivia Tuesday”.

Today we're diving deep into one of the most iconic cities in Italy. As a favorite of art lovers, history buffs, and appreciators of beauty the world over, Florence almost needs no introduction. But behind the fact that the renaissance started here, behind all the contributions of the Medici and Leonardo and Michelangelo - there is the beating soul of Firenze.  My guests today are Michela Babini, President of The Place of Wonders; Claudio Meli, General Manager of my home in Florence, The Place, and Marco Cini, the owner of Arca Cashmere. While we dive deep and laugh a LOT, what you'll find that these three guests have in common is a deep love for craft, tradition, and of course, the city of Florence.  We dive into why the city is what it is today, why craftsmanship is so important to preserve in Italy, and how this crew can make your next trip to Florence truly magical.    Learn more at www.luxtravelinsider.com   Connect with me on Social: Instagram LinkedIn  

Giada De Laurentiis is an Italian food icon and an Emmy-winning TV personality whose energy is as infectious as her culinary expertise is deep. The former host of “Everyday Italian” and “Giada at Home” shares insights into her early days at the Food Network, breaking stereotypes throughout her career, and the inspiration behind her latest chapter — the launch of her new platform, Giadzy. See omnystudio.com/listener for privacy information.

From owning acclaimed eateries to forging unexpected alliances in a federal detention center, Frankie “Spice” Morelli has made his mark as a culinary maestro who respects the power of authentic Italian food. Now, in his publishing debut, Morelli creates and compiles delicious recipes, healthful nutrition and decades of experience into MOBB Cookbook & Diet: Savor and Slim the Italian Way (MOBB Publishing; ISBN: 9798989079612; Hardcover). It's a pizza box-sized, full-color coffee table cookbook blending 70-plus recipes, along with nearly 200 original full-color photos and tantalizing mob lore with a vital ingredient: a priority on health. Teaming up with Dr. Sandra “Diet Duchess” Frank, Ed.D., RDN, FAND, who nutritionally vetted the recipes in the book, Morelli guarantees that every dish in this book can be enjoyed as part of a well-balanced, nourishing diet. Whether cooking on-camera, providing b-roll footage for the perfect virtual demo, or just chatting with the host, producer or editor, Frankie can share his five secrets for making the BEST spaghetti and meatballs … this side of The Clink: Undercook your pasta because even when you take it out of boiling water it is still cooking! To prepare the sauce, sauté fresh garlic in oil, deglaze with white wine … and mix in salt and black pepper. To make the sauce, use only San Marzano tomatoes—they are imported from Italy and are naturally sweet without an acidic taste. With a stick or a home blender, puree the tomatoes and combine with the sautéed garlic mixture. Do not add sugar! Simmer it all on “low” for 4 hours. Make the meatballs as big as a softball … the smaller you make the balls, the harder they become when you cook ‘em. Use 80/20 ground beef/ground pork, parmesan cheese, breadcrumbs, parsley, eggs, cream, salt and pepper, and olive oil. Says Frankie, “The better the meatball, the more protection I had in The Joint!” Put the balls into the oven for 30 minutes at 325 degrees … take ‘em out, flip them and cook for the same amount of time … and that's it. Simplicity is the essence of Italian cooking! MOBB Cookbook & Diet includes an array of recipes, like Don Pasquale's Shrimp Scampi, Lucky Luciano's Luscious Lady Fingers and even Lou “The Hebrew Hammer's” favorite Matzo Ball Soup. It's filled with “fun” facts about notorious and alleged mobsters, including “Tommy Guns,” Jimmy “The Beast,” Jeremy “The Jett” and other members of the author's diverse circle of acquaintances from the Sicilian mob, Italian Cosa Nostra and the wide multicultural world of gangsters. Web: www.ourmobb.com About the Author Frankie "Spice" Morelli is a resilient culinary maestro and entrepreneur with an innate understanding of delicious and nourishing, authentic yet innovative Italian food. He owned and operated the award-winning Morelli's Ristorante Italiano in Florence, Colorado, and founded Nona Morelli Pasta, an international pasta and sauce company that supplied prominent retail chains, engaged in private-label partnerships with respected brands like Kraft Foods' Budget Gourmet, and pioneered the introduction of microwave pasta. After divesting the restaurant in 1990 and selling the company in 1992, he applied his business savvy to taking companies public through reverse mergers. For more information, please visit www.ourmobb.com. ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Become an Equus Coach®: https://equuscoach.com/?rfsn=7... ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH58... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®Become a supporter of this podcast: https://www.spreaker.com/podcast/the-ash-said-it-show--1213325/support.

SummaryKayla shares her experience of eating gluten-free in Italy and the amazing food she had. She did extensive research and found that Italy is one of the best countries for gluten-free options. The food was fresh, not processed, and tasted incredible. She highlights specific meals she had in Rome and Sienna, including gluten-free paninis, risotto, and pasta. She also visited wineries and enjoyed wine tastings. Overall, Kayla had a fantastic culinary experience in Italy. Kayla shares her experiences with gluten-free dining in Italy, highlighting the delicious and accommodating options available. She discusses the unique flavors and ingredients she encountered, such as pears, mozzarella, and balsamic glaze on pizza, as well as risotto dishes with cacio e pepe and tomato sauce. Kayla also mentions the use of coconut milk and oat milk as alternatives for creating creamy sauces. She plans to recreate these dishes at home and shares her recommendations for gluten-free dining in Florence. The conversation concludes with a discussion about Spain and future recipe recreations.Keywords: Italy, gluten-free, food, fresh, research, Rome, Sienna, paninis, risotto, pasta, wineries, wine tastings, gluten-free, Italy, dining, pizza, risotto, coconut milk, oat milk, recipe recreations, SpainTakeawaysItaly is a great country for gluten-free options and the food is fresh and delicious.Kayla did extensive research and found specific restaurants and dishes to try in each city she visited.She enjoyed gluten-free paninis, risotto, and pasta in Rome and Sienna.Kayla also visited wineries and had wine tastings, adding to her culinary experience in Italy. Italy offers a wide range of delicious gluten-free options, including pizzas with unique toppings like pears and arugula.Risotto dishes with cacio e pepe and tomato sauce are popular and can be easily recreated at home.Coconut milk and oat milk can be used as alternatives for creating creamy sauces in gluten-free recipes.Kayla recommends trying gluten-free dining options in Florence, such as the entirely gluten-free restaurant Sangro and the gluten-free pizza at Mama Eats.Future recipe recreations include the risotto with tomato sauce and mozzarella pockets.Sound Bites"Italy is one of the best countries to eat gluten-free food in.""The food in Italy was fresh, not processed, and tasted incredible.""I found a fully gluten-free restaurant in Rome that had delicious paninis.""I got one with pears, mozzarella, provolone, and like a balsamic glaze on top and arugula.""The pizza is like incredible. Like pizza will never be the same for me. It's so light. It's not dense. It's not heavy.""Everything is like lighter. It's baked for a shorter amount of time. So it's not like oozing oil. It's, you know, just strategically placed on the pizza."Chapters00:00Introduction and Overview00:40Choosing to Eat Gluten-Free in Italy01:34Fresh and Delicious Food in Italy06:03Exploring Sienna and Tuscan Cuisine16:13Unexpected Stop in Montepucciano25:32Gluten-Free Dining in Italy29:16Unique Flavors and Ingredients30:11Numbering System on Menus32:30Gluten-Free Pizza in Florence37:36Future Recipe RecreationsRoyalty Free Music from Tunetank.com Track: Surfing! by automaticbananas https://tunetank.com/track/5070-surfing!/

In this episode, we dive into the rich and diverse world of Irish and Italian cuisines. We'll compare and contrast various aspects, from traditional breakfasts to festive foods, providing insights into the ingredients, flavours, and cultural significance of meals and dishes. Traditional Breakfasts: We'll explore the hearty ingredients of a full Irish breakfast versus the simple sugar filled Italian breakfast. Comfort Foods: Join us as we warm up with a discussion on Irish stew, Italian minestrone, risotto, and other comforting dishes from both cultures. Breads and Baking: Discover the differences between Irish soda bread and Italian focaccia, along with a comparison of scones and biscotti. Seafood Specialties: Dive into the fresh tastes of Galway Oysters and Dublin Bay prawns compared to Italian seafood pasta. Cheese and Dairy: Savour the distinct flavours of Irish cheddar against Italian classics such as Parmigiano-Reggiano and mozzarella. Festive Foods and Traditions: Explore the traditional holiday foods of Ireland and Italy, perfect for celebrations like Christmas and Easter. Desserts and Sweets: Sweeten your day with a chat about Irish apple tart and barnbrack versus Italian tiramisu and cannoli. Pasta vs. Potatoes: Delve into the central role of pasta in Italian cuisine and potatoes in Irish cuisine, examining the cultural significance and variety of dishes featuring these staples. Meat: From the meat-heavy diet of the Irish to the famous bistecca alla fiorentina, learn about meat quality and restaurant menu staples. Tune in for a flavourful journey through the rich culinary landscapes of Ireland and Italy. Whether you're a foodie or just curious about different cultures, this episode is sure to tantalise your taste buds.   Social Links: https://linktr.ee/theirishpodcast   ABOUT SEASON 3 Join Jane and Cormac once again as they delve into the exhilarating and often challenging journey of moving abroad in Season 3. This season, we're diving deep into what it takes to make the leap to a new country, with firsthand accounts and practical advice for anyone considering an adventure. We'll be catching up with friends who have made Italy their home, exploring their unique experiences and insights. Our friends will share their stories of adapting to a new culture, finding work, and building a community far from home. But that's not all! We're bringing in some special guest episodes featuring our beloved friends and family back in Ireland. These episodes will provide a comforting glimpse of home, filled with heartwarming anecdotes and perspectives on what it's like to stay connected with loved ones while living abroad. Whether you're dreaming of an international move or simply curious about the realities of expatriate life, Season 3 promises a rich tapestry of experiences, practical tips, and the unmistakable charm of Irish storytelling. Social Links: https://linktr.ee/theirishpodcast

In this episode of A New American Town by Visit Bentonville, award-winning Chef Soerke Peters joins us to discuss the highly anticipated opening of Mezzaluna Pasteria in downtown Bentonville. Originally from Germany, Chef Peters shares his journey to becoming a renowned chef and falling in love with Italian cuisine.Chef Peters shares the inspiring story of expanding the beloved restaurant from Pacific Grove, California, to Bentonville and his passion for sustainability.  Mezzaluna Pasteria is opening this summer in downtown Bentonville. Learn more at Mezzaluna Pasteria & Mozzarella Bar. IG: Mezzaluna Pasteria (@mezzalunapasteria) FB: Mezzaluna FacebookYou can listen to this podcast on Apple Podcasts, Overcast, Spotify, CastBox, Podcast Casts, Google Podcasts, iHeartRadio, and Podcast Addict. Find us at visitbentonville.com and subscribe to our newsletter. Follow us on Facebook, Instagram, TikTok, X, and LinkedIn.

Fluent Fiction - Italian: Love on a Plate: Giulia's Italian Dinner Adventure Find the full episode transcript, vocabulary words, and more:fluentfiction.org/love-on-a-plate-giulias-italian-dinner-adventure Story Transcript:It: Giulia si sveglia presto.En: Giulia wakes up early.It: Oggi è un giorno speciale.En: Today is a special day.It: Lei vuole cucinare una cena tradizionale italiana per la sua famiglia.En: She wants to cook a traditional Italian dinner for her family.It: Il sole è alto quando Giulia arriva al Mercato Centrale di Firenze.En: The sun is high when Giulia arrives at the Mercato Centrale in Florence.It: Il mercato è vivo.En: The market is alive.It: La folla è numerosa.En: The crowd is large.It: L'aria è piena di profumi: basilico fresco, pomodori maturi, e formaggio stagionato.En: The air is full of scents: fresh basil, ripe tomatoes, and aged cheese.It: Giulia sorride.En: Giulia smiles.It: Ama il mercato.En: She loves the market.It: Prima, Giulia visita il banco della frutta e verdura.En: First, Giulia visits the fruit and vegetable stand.It: Il venditore è un uomo anziano con un grande sorriso.En: The vendor is an old man with a big smile.It: “Buongiorno, signor Marco,” dice Giulia.En: “Good morning, Mr. Marco,” says Giulia.It: “Buongiorno, Giulia,” risponde lui.En: “Good morning, Giulia,” he replies.It: “Cosa cerchi oggi?” “Cerco i pomodori più freschi per la mia salsa,” dice Giulia.En: “What are you looking for today?” “I'm looking for the freshest tomatoes for my sauce,” says Giulia.It: Il signor Marco mostra i suoi pomodori migliori.En: Mr. Marco shows her his best tomatoes.It: Sono rossi e brillanti.En: They are red and bright.It: Giulia ne prende sei.En: Giulia takes six of them.It: Poi, aggiunge basilico, cipolle e aglio.En: Then, she adds basil, onions, and garlic.It: Successivamente, Giulia visita il banco della carne.En: Next, Giulia visits the meat stand.It: “Buongiorno, Signora Rosa.En: “Good morning, Mrs. Rosa.It: Ho bisogno del miglior prosciutto e della carne per le polpette.” La signora Rosa sorride e le dà ottimo prosciutto di Parma e carne macinata fresca.En: I need the best prosciutto and some meat for meatballs.” Mrs. Rosa smiles and gives her excellent Parma prosciutto and fresh ground meat.It: Il tempo passa velocemente.En: Time passes quickly.It: Giulia si perde tra i colori e i suoni del mercato.En: Giulia gets lost among the colors and sounds of the market.It: Compra anche olio d'oliva, formaggio parmigiano, e pasta fresca.En: She also buys olive oil, Parmesan cheese, and fresh pasta.It: Tutti sono gentili e la aiutano con i suoi acquisti.En: Everyone is kind and helps her with her purchases.It: Quando il cestino è pieno, Giulia decide di tornare a casa.En: When her basket is full, Giulia decides to go home.It: Ha tutti gli ingredienti necessari.En: She has all the necessary ingredients.It: È felice e non vede l'ora di iniziare a cucinare.En: She is happy and can't wait to start cooking.It: A casa, Giulia mette tutto sulla tavola.En: At home, Giulia puts everything on the table.It: Comincia a preparare la cena con cura e amore.En: She begins to prepare the dinner with care and love.It: La cucina è piena di profumi deliziosi.En: The kitchen is filled with delightful aromas.It: Lei fa la pasta fresca, taglia i pomodori e prepara le polpette.En: She makes fresh pasta, chops the tomatoes, and prepares the meatballs.It: Tutto è perfetto.En: Everything is perfect.It: Alla sera, la famiglia si riunisce intorno al tavolo.En: In the evening, the family gathers around the table.It: Ci sono i genitori di Giulia, suo fratello e la nonna.En: Giulia's parents, her brother, and her grandmother are all there.It: Tutti si siedono con impazienza.En: Everyone sits eagerly.It: Giulia porta i piatti uno dopo l'altro.En: Giulia brings out the dishes one by one.It: Prima il prosciutto con il melone, poi la pasta alla salsa di pomodoro fresco, e infine le polpette.En: First the prosciutto with melon, then the pasta with fresh tomato sauce, and finally the meatballs.It: “Tutto è delizioso!” dice la nonna.En: “Everything is delicious!” says the grandmother.It: “Grazie, Giulia,” aggiunge suo padre.En: “Thank you, Giulia,” adds her father.It: Giulia sorride, soddisfatta.En: Giulia smiles, satisfied.It: La cena è un successo.En: The dinner is a success.It: La serata si conclude con risate e storie di famiglia.En: The evening ends with laughter and family stories.It: Tutti sono felici e sazi.En: Everyone is happy and full.It: Giulia guarda la sua famiglia e sa che l'amore e la cura che ha messo nella cena hanno fatto la differenza.En: Giulia looks at her family and knows that the love and care she put into the dinner made a difference.It: E così, con il cuore pieno di gioia, Giulia pulisce la cucina.En: And so, with her heart full of joy, Giulia cleans the kitchen.It: Ha imparato una lezione importante: il miglior ingrediente è l'amore.En: She has learned an important lesson: the best ingredient is love.It: E nel Mercato Centrale di Firenze, ha trovato tutto ciò di cui aveva bisogno per farlo brillare.En: And at the Mercato Centrale in Florence, she found everything she needed to make it shine. Vocabulary Words:wakes up: si svegliaday: giornocook: cucinaretraditional: tradizionalealive: vivocrowd: follascents: profumiripe: maturiaged: stagionatovendor: venditoresmile: sorrisofreshest: più freschimeatballs: polpetteParmesan: Parmigianobasket: cestinoingredients: ingredientidelightful: deliziosichops: tagliagathers: si riuniscesits: siedonoeagerly: impazienzameat: carneprosciutto: prosciuttotomato sauce: salsa di pomodoromelons: melonedelicious: deliziososatisfied: soddisfattalaughter: risatestories: storiejoy: gioia

Chef Bennett Depew, Director of Italian for Sysco of the Carolinas. The discussion covers the rising popularity of Italian cuisine in America, particularly in the Carolinas, and the evolution of Italian cooking from traditional dishes to novel ingredients like 'nduja and Taleggio cheese. Chef Bennett shares insights on how the Italian segment of the restaurant industry uniquely thrived during the pandemic due to the travel-friendly nature of Italian cuisine. They delve into how restaurants can maintain profitability amidst changing trends like gluten-free diets and the use of technology to streamline operations. The conversation also touches on the importance of work-life balance in the restaurant industry, the role of Cisco in supporting local businesses, and the benefits of utilizing technology and local sourcing to improve restaurant operations and menu offerings.   00:00 Welcome to the North Carolina Food and Beverage Podcast 00:49 Introducing Chef Bennett Depew: A Deep Dive into Italian Cuisine 01:13 The Evolution and Resilience of Italian Food in America 04:57 The Art and Zen of Pasta Making 10:32 Navigating the Business Side: From Chef to Cisco Specialist 16:40 The Journey to the 'Dark Side': Transitioning from Chef to Sales 22:45 Reflecting on the First Day and Sales Experiences 22:56 The Evolution of Work-Life Balance in the Restaurant Industry 24:02 Improving Quality of Life for Restaurant Workers 25:45 The Impact of Minimum Wage Laws on the Restaurant Industry 27:55 Rethinking Tipping and Sales Commissions in Restaurants 29:17 Leveraging Technology for Restaurant Efficiency 33:35 Exploring Italian Cooking Trends and Ingredients 39:10 The Significance of Local Sourcing and Cisco's Role 42:13 Big Business Supporting Small: A New Era of Convenience On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: Welcome SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here

On this episode of "Out Of Office: A Travel Podcast," Kiernan digs in on regional Italian cuisine with one of the show's most interesting guests ever: opera and Italian cuisine expert Fred Plotkin. Fred talks us through some of the most popular and most obscure foods of Italy, sharing history and wonderful anecdotes all along the way. Part 2 of 3! Things we talk about in this week's episode: “Italy for Food Lovers” https://store.ricksteves.com/shop/p/italy-for-food-lovers Fred Plotkin biography https://www.wqxr.org/people/fred-plotkin/  The Atlantic's “Crying Myself to Sleep on the Biggest Cruise Ship Ever” by Gary Shteyngart https://www.theatlantic.com/magazine/archive/2024/05/royal-caribbean-cruise-ship-icon-of-seas/677838/ CNN's Grandmother and Son Are on the Move https://www.cnn.com/travel/grandma-joy-ryan-grandson-seven-continents/index.html 

On this episode of "Out Of Office: A Travel Podcast," Kiernan interviews one of the show's most interesting guests ever: opera and Italian cuisine expert Fred Plotkin. Decades ago, Fred published a breakout hit for intrepid eaters: his book “Italy for the Gourmet Traveler.” During COVID, he collaborated with frequent “Out of Office” guest Rick Steves on a new update, which the duo published in 2023 as “Italy for Food Lovers.” Fred's knowledge proved so encyclopedic, this will be Part 1 of 2! Note: Some SFX are missing from the top of the show, which explains the weird pauses. We'll talk about it on the next episode.  Things we talk about in this week's episode: Willy Wonka Immersive Experience https://www.salon.com/2024/03/02/fyre-festival-20-everything-to-know-about-the-less-than-stellar-willy-wonka-immersive-experience/  “Italy for Food Lovers” https://store.ricksteves.com/shop/p/italy-for-food-lovers Fred Plotkin biography https://www.wqxr.org/people/fred-plotkin/  “The Myth of Your Phone's Airplane Mode” https://qz.com/phone-airplane-mode-myth-1851286214  “Pod Save the World” CPAC Doubles Down on Creepy Autocrats https://podcasts.apple.com/us/podcast/cpac-doubles-down-on-creepy-autocrats/id1200016351?i=1000647359648 

I'm excited for you to join me today in the southern part of Tuscany, an area called Maremma, and one we haven't yet explored on the show. Here you'll find sun-kissed olive groves, pristine stretches of coastline, and of course, gorgeous wines.  We're settling in at the stunning Castello di Vicarello for a chat with my friend, and the owner, Neri Baccheschi Berti who in a surprising turn of events, tells us how he was actually born inside the castle during its renovation!  Neri and I chat about his family, how they came to fall in love with this piece of history, and the path that took them from fashion and creativity to becoming accidental hoteliers. We also dive into ancient Italian rivalries, Tuscan cuisine, and learning how to slow down and take it all in.  Learn more at www.luxtravelinsider.com   Connect with me on Social: Instagram LinkedIn  

Join us for a gastronomic adventure with Katie Parla, the Rome-based New York Times bestselling cookbook author of “Food of The Italian Islands”, “Food of the Italian South”, and “Tasting Rome”, among others. Katie is also an Emmy-nominated television host, co-host of Gola Podcast, and expert in all things Italian cuisine. In a captivating conversation, we delve into:  Her incredible food tours in Rome, where she not only leads people to delectable bites but also serves up a generous helping of cultural, historical, and archaeological context for the food and region.  Her latest book, "Food of the Italian Islands," as well as Katie's personal connections to the vibrant regions of Sicily and Southern Italy.  How Americans can adopt a more nuanced approach to travel within Italy, Why, in Katie's words, “writing a cookbook will ruin your life”, and how she turned cookbook writing into a sustainable career by creating her own publishing company, Parla Publishing.  Buon appetito! Buy Katie's delicious new book, Food of the Italian Islands Planning a trip to Rome? Learn more about Katie's food tours or check out her city guides.  Discover Angelini Osteria, a staple Italian restaurant in Los Angeles. Katie will be publishing their forthcoming book under her publishing company, Parla Publishing.  In Katie's opinion, the best city to eat in is Istanbul, and the best restaurant to eat at in Istanbul is Balat Sahil.  More from Katie Parla: Website  Instagram  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Brian is joined by Tuscan food writer and cookbook author, Giulia Scarpaleggia to discuss her most recent cookbook, Cucina Povera, and the interesting history of Italian Cuisine.Follow Bake from Scratch:   Instagram: @thebakefeed   Website: bakefromscratch.com   Follow Brian on Instagram: @brianharthoffman  Follow Giulia on Instagram: @julskitchen 

In this episode of Eat My Globe, our host, Simon Majumdar, has a dynamic discussion with world-renowned Iron Chef, best-selling cookbook author, and our pal, Alex Guarnaschelli, about food television, culinary schools and culinary apprenticeships, her fantastic new book with her daughter, Ava, called “Cook It Up,” and iconic chefs in our generation. It is such a fun and informative chat, so you don't want to miss it. So,make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Patreon: https://www.patreon.com/EatMyGlobe Website: https://www.eatmyglobe.com/ Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage ------------------ Producergirl Productions