Podcasts about italian food

Todd fell asleep, so I was left to do the heavy lifting (as always). I go through all sorts of random topics and updates, starting with the Eastern Conference playoffs (of all things), and the casino capitol of Utah...Wendover. I get into (10:15) what has to be the longest flight I've ever heard of from Australia to Europe. I go over (14:15) the trash pick-up scenario at my home, and read out some wild text messages I've been getting. I close out talking about (25:15) what my "go to" order is at an Italian restaurant.Sponsors: ScottyJ's albumScotty Js YouTube Page: https://www.youtube.com/channel/UCV3WWSlwDKYf7P5k4XdP3zAIG & Twitter: the_bro_pod, littleBquotesE-mail the show!: thebropodnetwork@gmail.comBuy Merch!!: thebropod.threadless.comOur Website: www.bropodnetwork.com#SiblingDribblings#Knicks#Wendover#marathonflights#trash#oddtexts#Italianfood#podcasts#bropod#bropodnetwork

Melanie Lionello was inspired by her own Nonna to get into food in a serious way and joined Philip Clark on Nightlife to reveal the basics with her latest book, Easy Italian Dinners From My Little Kitchen.

In this Omni Talk Retail interview, recorded live from World Retail Congress 2026 in Berlin, Chris Walton chats with Paolo Bonsignore, Commercial and Marketing Director at Coop Italian Food, to discuss why private label can no longer compete on price alone. Paolo shares how Coop Italian Food has evolved private label into a true point of differentiation by building emotionally driven brands, category storytelling, and packaging that connects with consumers on a deeper level. From neuroscience-backed design testing to AI-powered packaging feedback, the conversation explores how retailers can rethink private label strategy in a world where consumers expect more than “me too” products. The discussion also dives into Italy's unique food ecosystem, why retailers underestimate the power of their own banner brands, and how Coop Italian Food helps global retailers source authentic Italian products while building stronger private label programs. Key Topics Covered: • Why “me too” private label strategies no longer work • How emotion and storytelling drive stronger packaging design • The role of neuroscience and AI in product development • Why selling well matters more than simply buying well • How Coop Italian Food supports retailers around the world • The future of private label differentiation in grocery retail • Why banner trust became even stronger after COVID • How retailers can create more engaging shelf experiences • The opportunity for AI to accelerate packaging and design decisions Thank you to Vusion for supporting Omni Talk Retail's live coverage from World Retail Congress 2026 in Berlin. #WRC2026 #WorldRetailCongress #OmniTalkRetail #PrivateLabel #GroceryRetail #RetailInnovation #CPG #PackagingDesign #AIinRetail #RetailStrategy

On this episode in our Discovery Dialogues series, Leah, Elmer, and Gray go deep into what it means to live in the present. Graylin read a book that she could not put down, Leah is picking up the cello, and Elmer is thinking about neuroplasticity — we cover it all. In addition to these topics, we do a taste test of cheesecake, featuring local establishment Abruzzo's Italian Food and Confections.THINGS MENTIONED IN THIS EPISODE:Yesteryear by Caro Claire BurkeAbruzzo's Italian Food and ConfectionsEm on the Brain How Children Fail by John HoltThe Secret by Rhonda Byrne

The Shmitt has people wanting more Paninis & what is your favorite Chinese food?

At only 22 years old, Julia Di Pascuale has built her cafe around an eclectic menu of Filipino and Italian favourites that she says should be treated "equally". - Sa murang edad na 22 na taong gulang, nagpapatakbo na si Julia Di Pascuale ng sarili niyang kapehan na may kakaibang menu na may halo ng Italian coffee at pagkaing Pinoy.

Vieni con noi a San Piero Patti, in Sicilia, dal 13 al 18 ottobre 2026 per scoprire la storia, il cibo e le tradizioni del posto e parlare in italiano con il piccolo gruppo e le persone locali. Un viaggio studio lento e familiare per vivere la lingua italiana pienamente. Solo 3 posti su 7 disponibili. Scrivi oggi a info@italiantimezone.com per venire con noi!In questo webinar parliamo della storia della cucina siciliana tra popoli e sapori, nel viaggio studio potrai vivere tutto questo in prima persona!____________________________________________________________________________Diventa un supporter di questo podcast: https://www.spreaker.com/podcast/italian-time-zone-l-italiano-con-la-storia--5159377/support.

"Everything had been made honestly, quickly, without frills, but as it should be. It was wholesome, life giving...We had eaten well; we felt well. As we sat in the piazza inhaling our black half inches of double espressi, I felt very happy" - Sybille Bedford, Pleasures and LandscapesWelcome to Episode #138:Today I share some gastronomic highlights from the table in Italy. Italian food has so much to offer, and is a wonderful portal into the culture and the regional dishes. You do not want to miss the opportunity to discover new flavours and specialities of the place you are visiting while traveling.I love the excitement of ordering the cucina classica or something off the daily menu when I travel. Here are a few of many glorious moments that I have savoured along the way...Enjoy,Shownotes - All Places / Restaurants mentioned for today's podcast are here!A Writer in Italy InstagramSubstack - At My TableMichelle's BooksMusical Scores by Richard JohnstonA Writer in Italy is about travel and life. A place to share the beautiful travel journeys and the discoveries along the way. Italy has many attractions - art, design, architecture, history and the wonderful food culture. Michelle shares her love of books on Italy and the places and regions that have inspired her along the way.Support the show

Mike talks to James Todd of The Old North End restaurant in Castle Rock and then chases that meal down with some cold craft beer! 'Nuff Said!!See omnystudio.com/listener for privacy information.

About :Festa Italiana Charlotte: Ciao! St. Anthony Foundation of Charlotte welcomes you to The 21st Annual Festa Italiana Charlotte: An Italian Food & Wine Festival.Our All-inclusive event features 25+ Culinary Partners showcasing Italian and Italian-American cuisine and beverages during our Grand Tasting experience. Guest can anticipate Live Performances, Chef Demonstrations, Italian Sports Car Exhibit, Art Show, an Italian Village Market and more in the heart of Uptown Charlotte, NC. Spring Cocktail Attire is encouraged.We invite you to join us for one the premier Italian Food & Wine events in the Southeastern U.S.Bio:Chef and entrepreneur Majid Amoorpour is the driving force behind The Everyday Market, a European-style cafe and market with locations in Belmont and Charlotte, North Carolina. An internationally trained pastry chef who began his career in Sweden and worked across Europe before co-founding Charlotte's Bistro La Bon, Amoorpour centers his culinary philosophy on the "everyday" rather than the occasional. He prioritizes technique over complexity, advocating for focused, small menus of 10 to 15 scratch-made items perfected to the highest quality within a community-centered environment.Bio:Dr. Vincent E. Voci is a board-certified, fellowship-trained plastic surgeon based in Charlotte, North Carolina, with over 35 years of private practice experience and a distinguished medical background including degrees from the University of Louisville and training at Duke University. Beyond his clinical expertise—which includes pioneering the first medical spa in North Carolina and introducing procedures like Botox and liposuction to the region—Dr. Voci is widely recognized as the Founder and Chair of Festa Italiana Charlotte. Inspired by his family's Italian roots, he established the festival in 2006 as a cultural and humanitarian event hosted by the St. Anthony Foundation of Charlotte, which he also chairs. Under his leadership, the festival has grown from a small gathering to a major annual gala in Uptown Charlotte, raising over $300,000 for Nevins Inc. to support individuals with intellectual and developmental disabilities. A Fellow of the American College of Surgeons, Dr. Voci continues to balance his surgical milestones in reconstructive and cosmetic surgery with a deep commitment to community service and Italian heritage.Website: https://www.festaitalianacharlotte.org/

[**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**] Jordan Frosolone, who's turning out some of Andrew's favorite food in NYC at the moment at Borgo restaurant, joins us in this episode. Jordan recounts his midwestern upbringing, time in Italy, and formative jobs with chefs and restaurant groups including the late David Bouley, the Momofuku group, and Marco Canora's Hearth restaurant. Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals. And thanks to S.Pellegrino for their longstanding support of the pod. Episode host/producer/editor/mixer: Andrew Friedman Producer: Roderick Alleyne Videographer: Edison Koo   THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

#123Josh sits down with Matthew Conway and Michael Jacober for a wide-ranging conversation that moves from franchise operations to solo dining trends to the realities of running independent restaurants in today's economic climate. The episode opens with Michael sharing the launch of his first Jersey Mike's franchise in suburban Chicago and what surprised him most about the process. From corporate buildouts and turnkey systems to training support and operational playbooks, they unpack what you're really paying for in a franchise model and why, in some ways, it can feel like cheating compared to building from scratch.The conversation shifts into broader industry trends, including the rise of solo dining, the growth of breakfast reservations, and how consumer behavior is evolving in a post-pandemic world. They debate whether people are dining alone to unplug or simply to simplify, why early dinner reservations feel controversial, and how hospitality translates across full-service, counter-service, and large-format restaurants. Along the way, they explore the risks and rewards of massive, high-revenue restaurant builds, the operational pressure of scaling, and what it actually takes to sustain margins in 2025. The episode closes with reflections on growth, ambition, and what it means to build something repeatable versus something personal.Links and resources

In the season finale of the Culinary Journeys series, Chef Himanshu Saini, the chef behind the three-Michelin-starred Trèsind Studio, shares the travel experiences that have shaped his cooking. From Italy's slow food culture to Mexican street food, this episode explores how travel influences the way chefs think about food. Destination Highlights & Culinary Insights: 1. Italy - A culinary road trip. For Himanshu, Italy is where food, landscape and culture come together effortlessly. It's a place best explored slowly and through long drives, local restaurants and unforgettable dishes. • Road trip from Milan to the Dolomites. https://www.instagram.com/ristorantelido84/ • Exploring the vineyards of Franciacorta. https://www.instagram.com/franciacorta/ • Exploring the lively lake town of Desenzano del Garda. • Discovering the charm of Lecce in South Italy. • A pilgrimage to Naples to eat the best pizza in the world in Chef Franco Pepe's restaurant. https://www.instagram.com/francopepeingrani/ 2. Mexico - Street food and cultural crossroads. Mexico's street food culture is vibrant, regional and deeply rooted in history. • Why Mexican street food is one of the most exciting food cultures in the world. • Discovering the Lebanese influence in Mexico City. 3. India - The world's greatest street food culture. 4. France – The world's greatest destination for the culinary techniques. This special Culinary Series is brought to you by Emirates NBD Voyager Credit Cards. Connect with Himanshu at: https://www.instagram.com/chefhimanshusaini/ Thank you all for tuning in today! If you enjoyed this episode, please hit that subscribe button here, or on your favorite podcast platform. I'd love to hear from you! What destinations or journeys should we feature next? Drop a comment, leave a rating, or write a review - it truly makes a difference. Stay connected with me on Instagram @moushtravels to find out who's joining me next week. You can also explore all past episodes and destinations mentioned by our guests on www.moushtravels.com or in the episode show notes. Thanks for listening! Until next time, safe travels and keep adventuring.   "Want a spotlight on our show? Visit https://admanager.fm/client/podcasts/moushtravels and align your brand with our audience."Connect with me on the following:Instagram @moushtravelsFacebook @travelstorieswithmoushLinkedIn @Moushumi BhuyanYou Tube @travelstorieswithmoush Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Bill Horan and Riya Pantel talk with Peter Hewitson, the owner of Uncle Bacala's Italian Seafood and More, on Jericho Turnpike in Garden City Park, about what makes his restaurant stand the test of time, being open since 2004.  

La pasta è uno dei cibi più mangiati e più amati al mondo. La pasta come la intendono gli italiani, però, ha regole specifiche e precise. Oggi provo, con ironia, a dirti cosa fare e cosa non fare per preparare un ottimo piatto di pasta all'italiana.Vuoi imparare con noi?Visita Piccolo Mondo Italiano: www.piccolomondoitaliano.comPodcast, materiali culturali, lezioni e uno spazio per incontrare persone che amano l'italiano e la cultura come te. Ti aspettiamo!

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Donyshia Boston-Hill gets business empowerment from Peter Hewitson, the owner of Uncle Bacala's Italian Seafood and more, on Jericho Turnpike in Garden City Park.  Together they talk about affordability, why he got into the industry, his most popular dishes, and the special ending to every meal he offers his guests.

Fabio Fernandes joins us on the ConsEUmer podcast this week to discuss a Politico article about Italian "gastronationalism". The full article: https://www.politico.eu/article/how-the-italian-right-is-weaponizing-food/ January 8, 2026 Follow ConsEUmer wherever you get your podcasts: Apple: https://apple.co/2HR4TLTSpotify: https://spoti.fi/3l3GZdxGoogle podcasts: https://bit.ly/3fyyztoDonate: http://consumerchoicecenter.org/donateSee omnystudio.com/listener for privacy information.

What starts as Giants coaching talk quickly turns into an all-time Carton Show detour when Craig Carton and Chris McMonigle dive headfirst into Italian food debates. From ripping vodka sauce and Alfredo as “American crimes,” to overrated red sauce restaurants, garlic-and-oil supremacy, and what you should never order at a legit Italian spot—this segment is classic Carton chaos with callers chiming in and tempers flaring over pasta.

FINALLY! Andy, Ant and Dun can reveal what we've been hinting at for the past few weeks, as QPR fans in New York and beyond get a wonderful late Christmas present, but first we have to talk about Christmas past...- QPR finally score on Boxing Day- A point rescued, then 0 points gained- Set pieces leaves the defence in pieces- First half , First gear. Issues getting started in both games- Jimmy gets it Dunne. Goal and a large assist- New year resolution or a New Year Revolution?- Transfer window opens soon. Anyone climbing through it?- Dun's on thin Ice with Paul Curtis, as they get into a pitch battle- Going in to 2026 9th. Better than we could have expected?- Two home games, two teams in the relegation zone. What could POSSIBLY go wrong- QPR are coming to New York City and are bringing CHARLIE AUSTIN with them! - Events will take place on 23rd and 24th January. Tune in to the coming episodes and check our socials for more details!- Ant's Kit Korner brings up an Iconic Kit, and a rather less Iconic Kit- Predictions: 2 of the bottom three means 6 points right? right?- and who is that scoring against Sheffield Wednesday? Welcome back old friend!- Who Rhymes Dickens with Fu'Shnickens? The genius that is Jacob. That's who...- Dun's Festive Fun is back again! QPR New Year XI...For the sake of Ord Langley Syne...- Lovely Stuff. Italian Food with absolutely everything in it, The Talented Tom Holden, and - TV schedules and meet up newsRate, review, comment, COME AND VISIT US!

It's the holidays and time for traditions and trimmings so we ventured back to DiPasquale's in Canton with former UMBC soccer coach Pete Caringi to ask Domenico DiPasquale about the Christmas tradition of the Feast of The Seven Fishes and bringing family together for good cheer and great food. The post Pete Caringi and Domenico DiPasquale talk Canton growth, Italian food and holiday magic with Nestor first appeared on Baltimore Positive WNST.

Step into the story of LA's culinary evolution with Wine Talks, where conversations are poured as generously as the wine. In this episode, I welcomes legendary restaurateur Piero Selvaggio—a man whose career spans the golden age of Los Angeles dining, and whose philosophy on food and wine has inspired chefs, winemakers, and bon vivants the world over. Wine Talks isn't just about swirling glasses and describing bouquets—it's about the unforgettable people behind the bottle, and the moments that shape the table. Imagine LA in the early 1970s, when Italian cuisine meant little more than checkered cloths and spaghetti. Into this world, Piero Selvaggio arrived with little more than $5,000 and a vision—an immigrant's drive, sharpened by honesty and the hunger for authenticity. Through his iconic restaurant Valentino, Piero Selvaggio became both a host and a bridge—introducing LA to the wonders of Italian food beyond the basics, and to wines that would soon rewrite world history. The cast is rich with characters: Jim Barrett of Chateau Montelena, the quiet revolutionary behind the Judgment of Paris; Wolfang Puck and Michael McCarty, friends and culinary disruptors; and a procession of winemakers, chefs, and critics who together transformed LA's dining scene from backwater to beacon. But at the heart of the story is Piero Selvaggio's enduring message: passion and curiosity are what make the journey worthwhile. He shares how a well-timed piece of honest criticism set him on a path of discovery, how the bonds between food, wine, and people mean more than accolades, and how restaurants aren't just businesses—they're places of memory, inspiration, and celebration. As Paul Kalemkiarian and Piero Selvaggio unfold the tale, you'll hear about earthquakes that shatter cellars but never friendships, about the pursuit of true ingredients, and about the resilience behind the glamour—especially in times of uncertainty. The conversation is a tribute to tradition, innovation, and the spirit that keeps us gathering, toasting, and tasting no matter what. Listen to Wine Talks for a seat at the table of LA's great culinary adventure, and find yourself inspired not just to drink, but to savor the story in every glass.   winepodcast, LArestauranthistory, Italiancuisine, PieroSelvaggio, PaulKalemkiarian, Valentinorestaurant, winecollecting, JudgmentofParis, Californiawines, foodandwinepairing, restaurantbusiness, Michelinguide, chefculture, winedistributors, winelistcuration, pandemicrestaurants, culinaryinnovation, sommelierstories, finedining, wineeducation, neighborhoodrestaurants

Think your cloud backups will save you from a ransomware attack? Think again. In this episode, Matt Castriotta (Field CTO at Rubrik) explains why the traditional "I have backups" mindset is dangerous. He distinguishes between Disaster Recovery (business continuity for operational errors) and Cyber Resilience (recovering from a malicious attack where data and identity are untrusted) .Matt speaks about the "dirty secrets" of cloud-native recovery, explaining why S3 versioning and replication are not valid cyber recovery strategies . The conversation shifts to the critical, often overlooked aspect of Identity Recovery. If your Active Directory or Entra ID is compromised, it's "ground zero” and you can't access anything. Matt argues that identity must be treated as the new perimeter and backed up just like any other critical data source .We also explore the impact of AI agents on data integrity, how do you "rewind" an AI agent that hallucinated and corrupted your data? Plus, practical advice on DORA compliance, multi-cloud resiliency, and the "people and process" side of surviving a breach.Guest Socials - ⁠Matt's LinkedinPodcast Twitter - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@CloudSecPod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠If you want to watch videos of this LIVE STREAMED episode and past episodes - Check out our other Cloud Security Social Channels:-⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Cloud Security Podcast- Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠- ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Cloud Security Newsletter ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠If you are interested in AI Cybersecurity, you can check out our sister podcast -⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ AI Security Podcast⁠Questions:(00:00) Introduction(02:20) Who is Matt Castriotta?(03:20) Defining Cyber Resilience: The Ability to Say "No" to Ransomware(05:00) Why "I Have Backups" is Not Enough(06:45) The Difference Between Disaster Recovery and Cyber Recovery(10:20) Cloud Native Risks: Versioning and Replication Are Not Backups(12:50) DORA Compliance: Multi-Cloud Resiliency & Egress Costs(15:10) The "Shared Responsibility Model" Trap in Cloud(17:45) Identity is the New Perimeter: Why You Must Back It Up(22:30) Identity Recovery: Can You Restore Your Active Directory in Minutes?(25:40) AI and Data: The New "Oil" and "Crown Jewels"(27:20) Rubrik Agent Cloud: Rewinding AI Agent Actions(29:40) Top 3 Priorities for a 2026 Resiliency Program(33:10) Fun Questions: Guitar, Family, and Italian Food

Cerchi un corso di italiano online? Scrivimi a salvatore.tantoperparlare@gmail.com e parliamone!In Sicilia c'è un'azienda che fa concorrenza persino alla Coca-Cola. Con cento anni di storia, profumo di arance e tanta passione per la propria terra!Se ti piace Salvatore racconta, puoi sostenere il progetto per aiutarlo a restare libero, gratuito e di qualità. Vai su www.patreon.com/salvatoreracconta e dai il tuo contributo!La trascrizione di questo episodio è come sempre disponibile per le persone iscritte alla newsletter. Vuoi iscriverti? Fallo da qui: https://salvatoreracconta.substack.comTesto e voce di Salvatore Greco

Send us a textThis is the first part of our two part series with our friends Nick and Jackie!  We go over things you can and can't say, what it means to be a true Italian and so much more!!!  Be sure to come and chat with us here:Website: www.icbympodcast.comFacebook: @icbympodcastTwitter: @icbympodcastInstagram: @icbympodcastDiscord: https://discord.gg/7Vu7WCn58J

Lorenzo Fiori reports that climate change is threatening Italian food production, particularly cheese, due to drought and heat waves in the south, especially the Puglia region, where stressed cows are reducing milk production and impacting specialty cheeses like mozzarella and burrata. Milk cannot be shipped from the north because local water and hay are essential to the unique flavor of southern cheese. Fiori emphasizes that Italian food is a famous brand precisely because it belongs to its territory, criticizing pre-prepared sauces found in Brussels as inauthentic carbonara, which must be made fresh. In Milan, Christmas preparations are underway, with shop windows decorated festively and street lights scheduled to be switched on December 7th. 1947

It's a spooky milestone — 150 episodes of The LA Food Podcast! In this special Halloween edition, Luca Servodio and Father Sal dig into your listener questions in our first-ever mailbag episode: from the meals we felt peer pressured into liking to the undercooked food stories LA media ignores, and even what we'd do for restaurants if we were Mayor of Los Angeles. Expect chaos, confessions, and Father Sal's unsolicited online dating advice.We also recap recent meals at Cafe Triste, RVR, Anajak and more. Then in Part 2, Luca sits down with Katie Parla — bestselling author, Italian food expert, and self-publishing trailblazer — to talk about the state of Roman cuisine, her new book Rome, and how she sees LA's Italian food landscape evolving through chefs like Evan Funke, Gino Angelini, and the rise of Eataly.Insightful, funny, and deliciously nerdy — it's the perfect episode to celebrate 150 with us.Powered by Acquired Taste Media

There's something deeply comforting about a bowl of pasta drenched in red sauce. That rich tomato-based goodness—whether spiked with garlic and herbs or served with hearty meatballs—is so ingrained in the American dining experience that it's easy to assume it came straight from Italy. But the story is far more fascinating. Understanding red sauce means understanding the immigrant story. Italian-American food tells a tale of adaptation, resilience, and cultural pride. It's a cuisine shaped by memory—by what immigrants brought with them, what they left behind, and what they built anew in their adopted country.

In this episode, Rip sits down with Chef Tara Punzone, founder of Pura Vita—the first 100% plant-based Italian restaurant in the U.S.—and writer Gene Stone, co-author of Vegana Italiana. Together, they dive into the passion and purpose behind their brand-new cookbook, which transforms beloved Italian classics into bold, satisfying vegan dishes.Tara shares her journey from growing up in a big Italian family in New York, where food and tradition were always at the center, to making the choice to go vegan at just twelve years old. Listeners will hear how she managed to honor her heritage without giving up the flavors she loved—proving that mozzarella, ricotta, ravioli, and meatballs can all be made deliciously plant-based.The conversation also explores the collaboration with Gene Stone, the celebrated author behind many bestselling plant-based books, and how they brought together Tara's culinary artistry with Gene's storytelling to create a book that's equal parts recipe collection, cultural history, and love letter to Italian food.With tips for stocking your pantry, techniques for mastering vegan versions of Italian staples, and stories that connect food to family and community, this episode celebrates the joy of eating in a way that's both compassionate and authentic.Watch the Episode on YouTube: https://youtu.be/mf5zAU2BbDM Episode Webpage: https://www.plantstrongpodcast.com/blog/tara-punzoneUpcoming Events:Join us for our 2025 Plantstrong Retreat in Black Mountain, NC - Nov 9-14, 2025: https://plantstrong.com/pages/black-mountain-retreat Let Us Help Your PLANTSTRONG JourneyUse Code: KALE20 for $20 off Annual Subscription at https://home.mealplanner.plantstrong.com/ COMPLEMENT: Use code PLANTSTRONG for 30% off at https://lovecomplement.com/pages/plantstrong-special-offer Leave Us a Voicemail QuestionLeave us a voicemail: https://www.speakpipe.com/plantstrong Follow PLANTSTRONG and Rip Esselstynhttps://plantstrongfoods.com/ https://www.facebook.com/GoPlantstrong https://www.instagram.com/goplantstrong/https://www.instagram.com/ripesselstyn/ Follow the PLANTSTRONG Podcast and Give the Show a 5-star RatingApple PodcastsSpotify

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#616 From food blogging to leading sold-out food tours in Italy, Brooke Eliason of Female Foodie shares how she turned a passion for dining out into a thriving business! In this episode hosted by Kirsten Tyrrel, Brooke reveals how she leveraged SEO and content strategy to grow her brand, why she's shifting to Substack amid changing internet trends, and the unexpected way she built a profitable travel experience. She also opens up about balancing business with family life and offers insights for anyone looking to monetize their interests. Whether you're a food lover, content creator, or aspiring entrepreneur, this conversation is packed with valuable takeaways to help you build a business around what you love! (Original Air Date - 3/13/25) What we discuss with Brooke: + Starting Female Foodie as a passion project + SEO strategy for blog growth and monetization + AI's impact on search traffic and adaptation + Shifting to Substack for audience connection + Launching food tours in Italy unexpectedly + Balancing business and motherhood + Monetizing through ads, memberships, and tours + Building community and personal branding + Trusting intuition and evolving with trends Thank you, Brooke! Check out Female Foodie at ⁠FemaleFoodie.com⁠. Follow Brooke on ⁠Instagram⁠ and ⁠Substack⁠. Watch the ⁠video podcast⁠ of this episode! To get access to our FREE Business Training course go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠MillionaireUniversity.com/training⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. And follow us on: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Tik Tok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To get exclusive offers mentioned in this episode and to support the show, visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠millionaireuniversity.com/sponsors⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Want to hear from more incredible entrepreneurs? Check out all of our interviews ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! Learn more about your ad choices. Visit megaphone.fm/adchoices

The BanterThis is a Vintage Selection  from 2011The Guys discuss fast food marketing including one which makes them wonder how we became the rat pressing the button in the lab experiment.The ConversationThe Restaurant Guys hear from John Mariani how politics, models and the mob impacted the world adopting the now ubiquitous Italian food. From Italian fine dining to Chef Boyardee we learn the rich history of the rise of what some believe to be the best cuisine on the planet!The Inside TrackThe Guys operate an Italian-American restaurant named after Mark's grandmother who enjoyed filling his belly. John: So the Italian immigrant woman in American, quite literally became empowered. To become the best cook on her block, the one whose meatballs were renowned in the neighborhood whose Sunday red sauce, tomato sauce was better than anybody else's. And to take pride in being able to fatten up your kids and your husband and to show the abundance of the American way of life.That's what Italian American food is all about Mark: … and grandchildren. John Mariani on The Restaurant Guys Podcast 2011BioJohn Mariani is an acclaimed food and wine writer, historian, and author of more than a dozen books, including The Dictionary of Italian Food and Drink and How Italian Food Conquered the World. For 35 years he was the food and travel correspondent for  Esquire and a wine critic for Bloomberg News for a decade. He is known for his insightful commentary on dining, culture, and culinary history. His work has earned him awards, acclaim and recognition as one of America's leading voices on food and wine. For over 20 years he has written his own newsletter Mariani's Virtual Gourmet.  InfoJohn's website where you can read his current newslettershttps://johnmariani.com/John's BookHow Italian Food Conquered the WorldJohn MarianiWe will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.We're hosting Pam Starr to showcase her wines at a Crocker & Starr wine dinner on Oct 16. https://www.stageleft.com/event/101625-winemaker-dinner-with-crocker-starr/ 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

Canned clams never tasted so good! Coley Gaffney is here to show us how comforting and delicious clam chowder can be when made with pantry staples.Coley is the creative force behind ColeyCooks.com, and you might recognize her from Food Network Star season 10, and as a guest from The Rachael Ray Show and The Today Show. While her TV days go back a few years, her passion for seafood and Italian cooking is rooted in her family history, making her the perfect person to guide us through this classic dish.In this episode, we talk about why she embraces canned seafood and the flavors and techniques that make her dishes shine.This episode is extra special because it's going live on my birthday. And since I love seafood, Coley's creamy New England Clam Chowder Recipe feels like the perfect way to celebrate!

It's time for another Ask Dave Mailbag! Dave starts off by talking about his newfound respect for ... Italian Sunday dinner (1:52)? Then, he dives into the mailbag. From bad diners (15:48) to pasta serving sizes (28:06) to how to cook a T-bone steak (38:45), Dave answers all. He also announces another Ask Dave prize package winner from those who submitted! Submit your Ask Daves and get entered into our next prize drawing in the form below. Learn more about Major Food Group: https://www.majorfood.com/  Learn more about Torrisi: https://torrisinyc.com/  Learn more about Carbone: https://carbonenewyork.com/  Learn more about Pizzeria Bianco: https://www.pizzeriabianco.com/los-angeles Learn more about Red Hook Tavern: https://www.redhooktavern.com/ Learn more about the San Gennaro festival: https://sangennaronyc.org/ Learn more about Katz's Deli: https://katzsdelicatessen.com/?srsltid=AfmBOooYaVfVwEOSETiLjeSdyQHbOn90zh-qQgseGkDHJCAZLTMnsmJW  Learn more about Sammy's: https://www.instagram.com/famous_sammys/ Read the review of 71 Clinton: https://archive.nytimes.com/www.nytimes.com/library/dining/040500restaurant-clinton.html Learn more about Stretch Pizza: https://www.stretchpizzanyc.com/  Read Truffle Boy: https://amzn.to/3VtJryC  Learn more about Langer's: https://www.langersdeli.com/  Learn more about Golden Century: https://goldencentury.com.au/  Learn more about Fable: https://us.fable.com/  Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Look for the black carton in the egg aisle. Host: Dave Chang Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Experience a true taste of Italy. Fresh pasta made right before you eat, great Italian wine to go with a top-quality Italian meal, or Italian products made in Italy and available here all are in one place at Eataly, a world of Italian food. Linda Gassenheimer talks with Eataly Director of Operations, John Trockel and Eataly Executive Chef Steve Spiewak. They tell us all about it. Jacqueline Coleman has wine news. 

Please Follow us on: ⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠ ⁠ or ⁠⁠⁠⁠⁠Facebook ⁠! In this episode, Kimberly and Tommaso discuss the significance of preserving Italian recipes and the consequences of not adhering to culinary traditions. Pizza Napolitana and the AVPN: The hosts introduce the Associazione Verace Pizza Napolitana (AVPN), an organization dedicated to preserving the authentic technique of pizza making in Naples. They discuss the specific requirements for cooking certified pizzas, including dough preparation, cooking time, and ingredients. The AVPN employs “pizza agents” to ensure compliance with standards, risking delisting for non-compliant pizzerias. Cacio e Pepe Controversy: A British website, UK Good Food, published a recipe for Cacio e Pepe with incorrect ingredients, sparking outrage among Italians. The recipe included butter and parmigiano, deviating from the traditional ingredients of pasta, pepper and pecorino The President of Italy's Restaurant Association sent a letter to UK Good Food, leading to a comical turn of events, but finally an acknowledgement of the correct recipe. Italian Pride in Traditional Recipes: Cuisine bonds Italians to each other, with recipes handed down by generations. Italians take deep pleasure in preparing their meals slowly and with the best ingredients possible. They don't just consume a meal, they linger and enjoy it, and talk about it! Italy's efforts to respect and protect specific foods and recipes through organizations like the DOP are admirable Link to Pizza Police Site: Here is link to the AVPN website which explains the school and lists the certified pizzerias around the world. https://www.pizzanapoletana.org

On this week's episode, host Caryn Antonini is joined by Franz Mitterrutzner, a seasoned Italian food marketing executive and agribusiness leader, who is known for his advocacy for protecting and recognizing the uniqueness of regional food products through international geographical designations. Franz served as CEO of the Consortium for Speck Alto Adige, the quality consortium safeguarding South Tyrol's signature speck, a PGI‐protected dry‑cured smoked ham. Franz led the consortium from 1997 to 2009, and during his tenure, yearly production increased from 700,000 hams to 2.5 million. Franz also created and organized the annual Speckfest in Bolzano and Val di Funes, one of the most important Italian food events, celebrating speck as a regional specialty - the festival garnered more than 80,000 guests. Today Franz is a consultant for international food marketing, his expertise in products with Protected Geographical Indications.For more information on our guest:Speck Alto Adige PGI – Original South Tyrolean Speck / Baconspeck.itlinkedin.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Food writer and Eater editor Nadia Chaudhury shares her favorite Italian restaurants across the city. Plus, listeners shout out their favorite Italian eateries in the area.

La parola di oggi parla di spostamento, di viaggio, tradizione e folklore. Parla del viaggio di contadini e bestiame per arrivare ai pascoli e all'erba fresca dell'estate in montagna. Questo episodio parla anche di me, di cosa amo della mia terra e di cosa mi manca quando viaggio.Livello: intermedio.Vuoi studiare italiano con noi? Visita www.piccolomondoitaliano.com. Sarà bello conoscerti!

In hour three, Tyreek Hill admits Tua's criticism of him were needed and will not be a better player while Tua is the true leader of the team but will he hold true to those statements plus HC Best of Mt. Rushmore of Italian Food.

In today's episode, Elisa prepares us for ordering a wide variety of foods with mini-glossaries for Italian specialties we might find in different eateries. We also learn helpful Italian vocabulary to communicate any food allergies, sensitivities and preferences when ordering a meal.But to get the most out of Italian for Travelers, head to our website and subscribe to our premium online course. You'll get:A phone-friendly & clickable PDF of all our mini-glossaries ← the perfect travel buddy for Italian learners!Full episodes (we only stream a portion of our conversations!)Dialogue transcriptsListen-and-repeat audio glossaries (no banter, just vocabulary to practice your pronunciation)Practice lessons … and so much more! www.PostcardsFromItalyPodcast.com Live La Dolce Vita glamor... without all the grammar :-)

Carey's weekend in New York leads to an Italian food discussion Follow the Sports Animal on Facebook, Instagram and X PLUS The Morning Animals on XListen to past episodes HERESee omnystudio.com/listener for privacy information.

L'estate è anche la stagione delle cose leggere o potremmo dire... frivole. Mi piace questa parola perché ha un suono simpatico e un'origine non banale. Scopri con me l'etimologia della parola "frivolo", il suo significato e impara parole cugine come "fatuo" e "infatuarsi".Le trascrizioni? Sono gratutite! Iscriviti qui.

Iniziamo questa serie di parole estive con lei, la regina dell'estate: l'insalata caprese. Pochi ingredienti, ma un gusto equilibrato, leggero, semplice. Ti racconto la storia di questa insalata e ti parlo dello scopo di questi episodi estivi. Buon ascolto!Vuoi la trascrizione semplice e gratuita? Iscriviti alla newsletter e ricevi le trascrizioni estive gratuite.  Trovi più informazioni su www.piccolomondoitaliano.com

The late, truly great Marcella Hazan taught many of us what real Italian food is and how to cook it. And yet many people, including me, didn't know much about this remarkable woman. But now there's a terrific documentary about her life and work, 'Marcella'. We talk to Pete Wells of The New York Times and the director of 'Marcella', Peter Miller, about the many aspects of her life that have gone unnoticed until now.  Learn about your ad choices: dovetail.prx.org/ad-choices

Rich and Jim dive deep with Nashville drummer, songwriter, and storyteller Vince Santoro. From his early days playing drums in Washington D.C. to becoming a staple in Nashville's music scene, Vince shares his incredible journey through music, including his work with Felix Cavalieri, Rodney Crowell, and his upcoming solo record "Exposed". Timed Highlights: [0:05] - Vince's early musical influences: Beatles, Kinks, Stones, and Hendrix [0:15] - Nashville's evolving music and food scene [0:25] - Vince's journey from D.C. to becoming a Nashville musician [0:35] - His role as Secretary Treasurer of the Nashville Musicians Association [0:45] - Playing with legendary artists like Edgar Winter and Felix Cavalieri [0:55] - Behind-the-scenes of his unique one-man show combining drumming and storytelling [1:05] - Details about his new solo record "Exposed" [1:15] - Discussing songwriting process and musical inspirations   The Rich Redmond Show is about all things music, motivation and success. Candid conversations with musicians, actors, comedians, authors and thought leaders about their lives and the stories that shaped them. Rich Redmond is the longtime drummer with Jason Aldean and many other veteran musicians and artists. Rich is also an actor, speaker, author, producer and educator. Rich has been heard on thousands of songs, over 30 of which have been #1 hits!   Follow Rich:   @richredmond www.richredmond.com   Jim McCarthy is the quintessential Blue Collar Voice Guy. Honing his craft since 1996 with radio stations in Illinois, South Carolina, Connecticut, New York, Las Vegas and Nashville, Jim has voiced well over 10,000 pieces since and garnered an ear for audio production which he now uses for various podcasts, commercials and promos. Jim is also an accomplished video producer, content creator, writer and overall entrepreneur.   Follow Jim:     @jimmccarthy www.jmvos.com   The Rich Redmond Show is produced by It's Your Show dot Co www.itsyourshow.co

Al & Jerry: Why doesn't anyone serve real Italian food here and Al is going to vacation in Montana--plus warm up To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Al & Jerry: Why doesn't anyone serve real Italian food here and Al is going to vacation in Montana  To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

In this episode, I'm joined by the legendary Giada De Laurentiis for a culinary journey from Italy to America. Giada shares how her family's rich culinary heritage sparked her passion for cooking and helped shape her career. She reflects on the deep influence of her grandfather, mother, and Aunt Raffi—showing how their love for food, culture, and tradition guided her through life's transitions and gave her a sense of home in the kitchen.We also dive into the heart of Italian cuisine, exploring its natural sense of balance and the powerful benefits of traditional superfoods like olive oil and capers.Beyond food, Giada opens up about her personal wellness journey. We talk about self-care practices—from yoga and acupuncture to the importance of meal prepping and staying nourished, even when life gets hectic.What We Cover:Giada's journey from Italy to America and how it shaped her careerHow her family's culinary legacy influenced her pathThe natural balance and wellness built into traditional Italian cuisineThe health benefits of iconic Italian superfoodsGiada's go-to self-care strategies, including yoga, acupuncture, and meal preppingWhy skipping meals can disrupt your health and balanceSponsored By:Be Well By Kelly Protein Powder & Essentials | Get $10 off your order with PODCAST10 at bewellbykelly.comAG1 | Get a FREE 1-year supply of Vitamin D3+K2 AND 5 free AG1 Travel Packs with your first subscription at drinkAG1.com/bewellVuori | Get 20% off your first order of Vuori AND free shipping on orders over $75 at vuori.com/kellyOneSkin | Visit oneskin.co/BEWELL and use code BEWELL for 15% off your first purchase.Timestamps 00:00:00 - Introduction 00:00:57 - From Italy to Food Network00:03:51 - Family & Falling in Love with Cooking00:07:05 - Choosing Culinary School00:09:49 - Italian Food & Culture00:13:30 - Portions & Balance00:15:17 - Italian Superfoods00:18:29 - Farming & Fresh Ingredients00:23:10 - Motherhood & Career00:25:47 - Teaching Kids Healthy Habits00:29:09 - Flavor Window & Reintroducing Foods00:32:59 - Giada's Self-Care00:37:12 - Early Career Struggles00:39:24 - Hormones, HRT & Nutrition00:43:24 - Advocating for Your Health00:46:10 - Meal Prepping00:49:55 - Dangers of Fasting00:52:05 - Finding Joy in Cooking00:54:02 - Giada's Book: Super-Italian00:55:36 - Dessert & Indulgence01:00:49 - Don't Skip MealsCheck Out Giada: Website Instagram Super-Italian (book)Check Out Kelly: