Podcasts about Limone

When I decided to take my grandkids on part of the Camino de Santiago, I had real doubts. Kuba was 11. Maya was 9. And they were used to the good life — Club Med ski trips, lakeside hotels in Limone sul Garda, city breaks in Ghent, Antwerp, and Venice.This was something else entirely. No screens.Long walks.Rain.Blisters. And a strange atmosphere — pilgrims from all over the world, each carrying something, searching for something… sometimes even God.I'll be honest — I wasn't sure they'd take to it. In fact, I thought they might hate it. But we went anyway. And this is the story of Kuba and Maya on the Camino — it may surprise you!You can also follow The Top Travel Destinations on social media for updates: Instagram: ⁠@thetoptraveldestinations⁠X: ⁠@becreativekev

Lo chef Valerio Vestita, pizzaiolo da Afloat a Melbourne, condivide la ricetta delle scaloppine di pollo al limone, un piatto semplice e veloce da preparare.

Viajamos al sur de Italia sin salir de Valencia con una parada en Nona Limone, una trattoria de Ciutat Vella inspirada en Amalfi, Nápoles y Sorrento. Hablamos con Sergio Paolini, chef ejecutivo, sobre cocina italiana, limón, pizza, pasta y una experiencia pensada para disfrutar y compartir alrededor de la mesa.

Per approfondire gli argomenti della puntata: Altre pillole dal 45 a oggi : https://www.youtube.com/watch?v=gNGzCF04vi4&list=PLpMrMjMIcOkkDwQQVtLtYa1BczFWc-R5f&index=1&ab_channel=LaBibliotecadiAlessandria Learn more about your ad choices. Visit megaphone.fm/adchoices

Il giovane chef friulano si cimenta con questa ricetta che unisce sapidità e dolcezza, "una storia d'amore officiata da degli spaghettoni".

Join us for daily coverage of the Vuelta a España recorded on the road as the race makes its way from Turin to Madrid. Our daily coverage features race analysis, interviews and daily postcards from  Spain. OUR SPONSORS, LLOYDS The Cycling Podcast is proudly supported by Lloyds. Last year, Lloyds began a multi-year partnership with British Cycling, which includes becoming  title sponsors of the Lloyds Tour of Britain races for men and women. Lloyds also sponsors the Great Britain team and National Championships across a range of disciplines – road racing, track cycling, mountain biking, BMX and cyclo-cross. Thanks to sponsorship from Lloyds, The Cycling Podcast will be covering the Lloyds Tour of Britain Men with daily episodes for the first time. Check out the full route of the race on the British Cycling website. Follow us on social media: Twitter @cycling_podcast Instagram @thecyclingpodcast Friends of the Podcast Sign up as a Friend of the Podcast at thecyclingpodcast.com to listen to new special episodes every month plus a back catalogue of more than 300 exclusive episodes. The Cannibal & Badger Friends of the Podcast can join the discussion at our new virtual pub, The Cannibal & Badger. A friendly forum to talk about cycling and the podcast. Log in to your Friends of the Podcast account to join in. The 11.01 Cappuccino Our regular email newsletter is now on Substack. Subscribe here for frothy, full-fat updates to enjoy any time (as long as it's after 11am). The Cycling Podcast is on Strava The Cycling Podcast was founded in 2013 by Richard Moore, Daniel Friebe and Lionel Birnie.

Cosa significa oggi mettere davvero “l'umano” al centro dell'impresa? Come si può coniugare efficienza, strategia e performance con l'ascolto, la relazione e il senso? In questo incontro dialogheremo con Francesco Limone, autore de Il lato umano dell'impresa, un libro che nasce dall'esperienza e dall'osservazione di tante organizzazioni e manager in cerca di autenticità.Un libro che parla di leadership consapevole, gestione dei conflitti, cultura organizzativa e ascolto. Ma soprattutto un invito ad attraversare la complessità con occhi umani, prima ancora che manageriali.Francesco Limone è co-fondatore di Humanistic ESG e docente core faculty della 24ORE Business School. Editorialista per Fortune Italia e LinkedIn top voice sui temi di vita-lavoro. Ingegnere di formazione, ha un Master in Business Administration presso il MIP Politecnico di Milano e l'International Faculty Program dello IESE Business School di Barcellona. Nelle sue attività di docenza, divulgazione e consulenza, promuove una visione del lavoro come missione, le imprese come comunità di persone, la possibilità di una vita maggiormente integrata.Il sito https://humanisticesg.it/Il libro https://www.amazon.it/dellimpresa-Vivere-comunit%C3%A0-dentro-organizzazioni/dp/B0DR3LJ5CM/

This week on the Quality of Life Podcast, Raha sits down with someone very close to her heart - her friend of 15 years, Emma, founder of Asperia Volleyball Academy and a quiet powerhouse in Dubai's sports and startup scene.In her first ever podcast appearance, Emma opens up about how she went from a corporate job in Italy to building a women-led beach volleyball community on Kite Beach; all while staying deeply committed to freedom, flexibility and doing work that feels meaningful.In this heartfelt and grounded conversation, Emma shares:What quality of life means to her and why freedom is the foundationThe inspiration she drew from brave women throughout her lifeThe surprising way beach volleyball became her full-time careerHow her corporate background shaped the way she now runs her businessHer passion for giving her team freedom and flexibility at workThe realities of building a community around a niche sport in DubaiWhy planning, structure and small steps matter just as much as passionWhat she does to recharge and why playing volleyball is better than meditationThe myth that volleyball is too hard to start, and why it's actually one of the most joyful, accessible sportsHer take on failure, planning and the power of believing in your dreamThe unexpected lessons from Frida Kahlo and how her story still inspires herEmma reminds us that you don't need to make noise to make an impact. This episode is about moving with quiet confidence, turning a lifelong love into a career, and building something that reflects who you are.

Limone is a picture-perfect town on the shores of Lake Garda, and it hosts a really special hotel. Kevin shares stories of his trips there with Kuba and MayaVisit Topflight.ie Do visit our website at www.TheTopTravelDestinations.comYou can also follow The Top Travel Destinations on social media for updates: Instagram: @thetoptraveldestinationsX: @becreativkev

In dieser Folge von Parfümwelt nehme ich euch mit zu einerMarke, die mich schon seit längerer Zeit begleitet: Essential Parfums Paris. Wer meinen Podcast kennt, weiß, wie wichtig mir Authentizität, Handwerkskunst und Nachhaltigkeit sind – und genau deshalb liegt mir diese Marke besonders amHerzen. Gegründet 2018, verfolgt Essential Parfums einen klaren Ansatz: weniger Marketing, mehr Fokus auf die Parfümeure und die Qualität der Inhaltsstoffe. Jeder Duft trägt die Handschrift eines namhaften Nischen-Parfümeurs – von Quentin Bisch bis Calice Becker – und bestehtgrößtenteils aus natürlichen, fair gehandelten Rohstoffen.Ich spreche darüber, was die Marke für mich so besondersmacht, welche Düfte mich begeistert haben – und warum man nicht nur Bois Impérial auf dem Duftstreifen haben sollte. Lasst euch inspirieren von einer Marke, die zeigt: echter Luxus braucht keine großen Namen – nur gute Ideen und echtes Handwerk. Dufthighlights:*Cedro di Diamante-Perris Monte Carlo Öle:*Kashmiri Red Velvet-Ameenroma Aromatics*Borneo Royal Gunung-Ameenroma AromaticsHier sind 11 Düfte von Essential Parfums:Bois Impérial – würzig-holzig mit Thai-Basilikum, Grapefruit & timut-Pfeffer – lebendig und raffiniert. Divine Vanille – erwachsene Vanille mit Tabak‑ und kandierten Fruchtnuancen – süß, aber elegant. Fig Infusion – sonnige Feige wie ein Spaziergang unter Südfrankreichs Bäumen – sanft und beruhigend. Mon Vetiver – moderner Vetiver‑Duft mit Gin‑Akkord, Limone & Lavendel – frisch, grün, aromatisch. Néroli Botanica – Orangenblüten mit Gewürznoten wie Kurkuma, Ingwer & Pfeffer – floral-würzig. Nice Bergamote – reine kalabrische Bergamotte mit Rosen und Jasmin – sauber, belebend, sommerlich. Orange x Santal – bittere Orange auf moosigem Sandelholz – frisch und holzig zugleich. Patchouli Mania – tiefes Patchouli mit Tee, Kakao & Amber – erdig, würzig, verführerisch. Rose Magnetic – rote Rose mit spritziger Frische – feminin, reif und gleichzeitig lebhaft. The Musc – weicher Moschus mit honigigen Holzakzenten – sauber und hautnah. Velvet Iris – samtiger Iris mit gtün würzigem Anklang Vielen Dank an collected_brands und Ulrike für die Unterstützung bei der Folge!

Ce ne parla in onda Denise Cicchitti

A BUON POME con Maxi B, il lunedì porta sempre piccole novità.Al consueto Scricchia Cervello con Luca Ventura, oggi guardiamo come spremere un limone senza tagliarlo, in modo da evitare inutili sprechi.Buon ascolto.

Achtzehnter Stock - so heisst der neue Roman von Sara Gmuer. In der Hauptrolle geht es um Wanda und ihre Tochter. Sie lebt in einem Plattenbau in Berlin-Lichtenberg, immer den Fernsehturm am Horizont im Blick. Er ist Symbol für ein besseres Leben. Wanda ist Schauspielerin, hat nie Geld und versucht den Spagat zwischen Liebesbeziehung mit einem Leinwandstar, Care-Arbeit und Dreharbeiten am Set. Sie scheitert - und gewinnt am Ende doch. Die Hausgemeinschaft in der Platte fängt sie auf, sie beißt sich durch. Sara Gmuer kennt das Auf und Ab, diese Welten. Die Schweizerin war Rapperin, Model, Schauspielerin - ihr Debütroman "Karizma" dreht sich um eine Rapperin, die sich in der männerdominierten Szene durchsetzt. Heute lebt sie mit zwei Kindern und Mann in Berlin. Stephan Ozsváth hat sich mit ihr in Berlin-Lichtenberg in der "Platte" getroffen und sie zum Rappen animiert und mit ihr über Perfektionismus, Eitelkeit und Rap als Keimzelle von Literatur gesprochen. Stephan Ozsváth empfiehlt Ákos Doma: Das Haus in Limone, Jung&Jung, 304 Seiten. Sara Gmuer empfiehlt Akiz: Der Hund, hanserblau, 192 Seiten. Das Buch Sara Gmuer: "Achtzehnter Stock", hanserblau, 224 Seiten. Der Ort "Platte" an der Frankfurter Allee in Berlin-Lichtenberg, am U-Bahnhof Magdalenenstraße. Die Autorin Sara Gmuer, 1980 in Locarno geboren, in einem Bergdorf in der italienischen Schweiz aufgewachsen, Rapperin, Schauspielerin, Model. Ihr erster Roman "Karizma" wurde für seinen rotzigen Sound gefeiert. Heute lebt Sara Gmuer mit Mann und zwei Kindern in Berlin. Der Song zum Buch https://youtu.be/fHBLd2jnVJE?si=QT03GMg5ER39dU-V

Nella sesta puntata di Lost&Found i nostri speaker Anna e Marco, hanno ascoltato le storie di Stefano e Alex. Preferiresti vivere con un coinquilino particolarmente strano oppure essere arrestato per una cosa che non hai fatto?

Hannah Darabos -Ob Theaterbühne oder Musikstudio: Hannah Darabos liebt beides. Die Schauspielerin und Sängerin ist ein fixer Bestandteil der burgenländischen Film- und Musicalszene. Sie serviert: Pasta al Limone.

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

ROMA (ITALPRESS) - L'attesa è finita. Arriverà nelle concessionarie italiane a partire da marzo la nuova Fiat Grande Panda con due motorizzazioni disponibili: ibrida e elettrica. La prima versione prevede un motore turbo da 1,2 litri, 3 cilindri, da 100 cavalli, una batteria agli ioni di Litio da 48 volt e un cambio automatico a doppia frizione a 6 marce, che include il motore elettrico da 21 kW, l'inverter e l'unità centrale della trasmissione. Grazie a queste caratteristiche i consumi sono ridotti così come le emissioni. La full electric è spinta da una batteria da 44 kWh e un motore elettrico da 83 kW, per una potenza di 113 cavalli, una velocità massima di 132 km/h e un'autonomia di 320 km. La Grande Panda è lunga poco meno di 4 metri, ha un'altezza di 1 metro e 57 e una larghezza di 1 e 76. Spiccano le scritte in rilievo 3D del nome Panda sulle porte e le forme a X dei fari anteriori e posteriori, riprese anche dai cerchi in lega diamantati da 17 pollici con coprimozzo con logo Fiat. Sette i colori disponibili, il giallo Limone, il bronzo Luna, l'azzurro Acqua, il blu Lago, il rosso Passione, il nero Cinema e il bianco Gelato. Gli interni accolgono 5 persone. Il bagagliaio ha una capacità di 412 litri che scende a 361 per la versione elettrica. Il cruscotto da 10 pollici e la radio digitale da 10 pollici e 25 richiamano la forma della pista del Lingotto. Gli allestimenti della Grande Panda ibrida sono tre: l'entry level “Pop”, la “Icon” e “La Prima” che offre un equipaggiamento completo. I prezzi partono dai 16.950 euro per la versione “Pop” in offerta lancio. La versione elettrica prevede due allestimenti: il top di gamma “La Prima” e la “RED” in offerta lancio a 22.950 euro.tvi/abr/gtr

ROMA (ITALPRESS) - L'attesa è finita. Arriverà nelle concessionarie italiane a partire da marzo la nuova Fiat Grande Panda con due motorizzazioni disponibili: ibrida e elettrica. La prima versione prevede un motore turbo da 1,2 litri, 3 cilindri, da 100 cavalli, una batteria agli ioni di Litio da 48 volt e un cambio automatico a doppia frizione a 6 marce, che include il motore elettrico da 21 kW, l'inverter e l'unità centrale della trasmissione. Grazie a queste caratteristiche i consumi sono ridotti così come le emissioni. La full electric è spinta da una batteria da 44 kWh e un motore elettrico da 83 kW, per una potenza di 113 cavalli, una velocità massima di 132 km/h e un'autonomia di 320 km. La Grande Panda è lunga poco meno di 4 metri, ha un'altezza di 1 metro e 57 e una larghezza di 1 e 76. Spiccano le scritte in rilievo 3D del nome Panda sulle porte e le forme a X dei fari anteriori e posteriori, riprese anche dai cerchi in lega diamantati da 17 pollici con coprimozzo con logo Fiat. Sette i colori disponibili, il giallo Limone, il bronzo Luna, l'azzurro Acqua, il blu Lago, il rosso Passione, il nero Cinema e il bianco Gelato. Gli interni accolgono 5 persone. Il bagagliaio ha una capacità di 412 litri che scende a 361 per la versione elettrica. Il cruscotto da 10 pollici e la radio digitale da 10 pollici e 25 richiamano la forma della pista del Lingotto. Gli allestimenti della Grande Panda ibrida sono tre: l'entry level “Pop”, la “Icon” e “La Prima” che offre un equipaggiamento completo. I prezzi partono dai 16.950 euro per la versione “Pop” in offerta lancio. La versione elettrica prevede due allestimenti: il top di gamma “La Prima” e la “RED” in offerta lancio a 22.950 euro.tvi/abr/gtr

Scopriamo una ricetta sarda presentata da Valentina Vigni, proprietaria del ristorante Pilloni di Brisbane.

Today's recipe is Pasta al Limone.Here are the links to some of the items I talked about in this episode: #adPasta PotColanderLiquid Measuring CupLemon ZesterTongsCheese GraterAll New Chicken CookbookThis episode was also published in May, 2023.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

E bravo Harry Potter, la tua magia più potente. Leggetelo con noi, oppure ascoltatevi METANOLO https://open.spotify.com/show/1FJgvoVptcvlxBo9BoQCeJ?si=c90d4a97f81d46b5 SUPPORTA RIPOTTER SU PATREON: http://patreon.com/RIPOTTER SEGUICI SU INSTAGRAM: https://www.instagram.com/ripotterpodcast/

On this week's podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, discuss a week's worth of eating experiences, starting with a dine-around in Chicago. The two editors were in Chicago for the last conference of the International Foodservice Editorial Council, familiarly known as IFEC, and the opening event featured a tasting tour of three restaurants in the city's Fulton Market district. Chef-owner Joe Flamm of Rose Mary spoke about his popular Croatian-Italian restaurant while we chowed down Pork Ribs Pampanella with Calabrian Chile Agrodolce and walnut relish as well as Beef Cheek Gnocchi; at Publican Quality Meats we learned how to spatchcock a chicken while nibbling on Grilled Pork & Mango Brochettes, Porchetta Sandwiches and charcuterie; and at Leña Brava, we sampled Watermelon Aguachile and al pastor-marinated Watermelon Steak and sipped a watermelon cocktail and mocktail.  While in Chicago, Pat also had dinner at Eataly, and was reminded of how this Italian retail emporium is also a worthy restaurant destination. She joined friends at Vino &, an in-store wine bar with a large menu featuring specialties like Tagliolini al Limone, Pollo alla Milanese and Grilled Branzino, all of which her table ordered along with a nice bottle of red wine.  Bret continues to explore his Brooklyn neighborhood, where he discovered some Eastern European meat dumplings that he brought home for dinner. First, he tried them the traditional way, topped with sour cream, but then concocted an Asian-influenced “ranch dressing” with chili crisp and Chinese black vinegar that took the dumplings into another flavor dimension. This week we share an interview with renowned chef and restaurateur Michael Mina, whose new cookbook, “My Egypt,” was just published. Subtitled “Cooking from My Roots,” the book relates Mina's experiences of journeying back to Egypt—which he left at the age of two—to rediscover his family's culinary legacy. The result is a book filled with stories, firsthand cooking experiences and a lifetime of recipes. Mina operates more than 30 restaurants in the U.S., including the recently opened Orla in Santa Monica, California—his first to specialize in Egyptian-Mediterranean cuisine. Here he elevates the dishes he enjoyed eating around his mother's table and shares the food he tasted and cooked in Egypt. Listen as the chef shares his passion for Egyptian food and talks about how Mina Group is ramping up restaurant openings.

ROMA (ITALPRESS) - Nella nuova puntata de La Salute Vien Mangiando, Rosanna Lambertucci spiega come preparare gli involtini di ricotta, menta e alici.sat/mrv/col

Nach langer Zeit mal wieder ein Klassiker im Podcast, den wahrscheinlich schon fast jeder im Glas hatte. Wir sprechen in dieser Folge ganz kurz über die Amalfy Küste, über die anstehende Events und darüber wie unheimlich Müde wir sind. Wo wir sind was wir da machen, wie der Gin uns schmeckt und natürlich wie immer etwas mehr, all das in der neuen Folge eures Lieblings Gin Podcast!

Es ist exakt so, wie ihr befürchtet. Ein Mann, ein lebendiger Aal und ganz besonderer Fetisch ergeben die bizarrste Geschichte seit langem.Was denken Lars Paulsen und Andreas Lingsch über diesen Fall? Und was ist eine Limone eigentlich?Außerdem: Update vom Cuckold. Hosted on Acast. See acast.com/privacy for more information.

L'episodio si concentra sul Krug Vintage 2011, con ospite speciale il sommelier Valerio Campigli. Il conduttore Alex Raccuglia, insieme al sommelier Marco Barbetti e allo chef Gabriele Palermo, esplora questo champagne d'annata.L'episodio inizia con un breve riassunto della puntata precedente, seguito dall'introduzione di Marco Barbetti che anticipa la collaborazione speciale con Krug:https://www.krug.com/it/Alex intervista Carlo Vallarino Gancia, Brand Manager di Krug, che fornisce informazioni dettagliate sul vino protagonista.Il piatto abbinato è un elaborato fiore di zucca ripieno di tartare di gamberi, pastellato e fritto, servito con spuma di burrata, crema di zucchine al limone e nepitella, caviale di acciughe e cipolla caramellata.Marco Barbetti spiega la logica dietro l'abbinamento, evidenziando la complessità olfattiva dello champagne, la sua acidità, sapidità e la capacità delle bollicine di pulire il palato. Lo chef Gabriele Palermo descrive la preparazione del piatto, sottolineando come le sue caratteristiche si sposino bene con il vino.Alex menziona un abbinamento musicale suggerito da Krug, invitando gli ascoltatori a scoprirlo sul sito della maison, anticipando che si tratta di un noto compositore italiano:https://www.krug.com/it/playlist/krug-echoesL'episodio prosegue con l'assaggio del vino e del piatto. Marco offre un'analisi dettagliata del vino e valuta l'abbinamento con il cibo.Tags:vino millesimato, Krug, millesimo 2011, Carlo Valarino Gancia, storia di Krug, Grand Cuvée, abbinamenti vino-cibo, cultura del vino, champagne, degustazione, affinamento, pairing gastronomico, enologia, podcast enologico, Kruglober, filosofia Krug, Maison Krug, vini di circostanza, annata 2011, fiori edibili, fiore di zucca, tartare di gamberi, spuma di burrata, crema di zucchine, caviale di acciughe, cipolla caramellata, abbinamenti culinari, champagne millesimato, vino delle circostanze, Chef de Cave.[00:00:21] Intervista a Carlo Vallarino Gancia[00:20:26] La teoria[00:21:31] La descrizione del piatto[00:23:27] Musica?[00:23:46] Assaggiamo il vino[00:27:00] La preparazione del piatto[00:33:23] Un'alternativa[00:36:11] Reperibilità[00:36:33] Finale[00:38:18] BlooperIl Vino lo Porto Io è realizzato da Runtime Radio insieme a Marco Barbetti e Gabriele Palermo.Venite sul nostro gruppo Telegram e interagite con noi e tutta la community:Telegram: https://t.me/ilvinoloportoioCi trovate su…Instagram: https://www.instagram.com/ilvinoloportoio_/Facebook: https://www.facebook.com/Il-Vino-lo-Porto-Io-103675074460079/Sito web: https://ilvinoloportoio.runtimeradio.itEmail: ilvinoloportoio@runtimeradio.itMarco Barbetti su Instagram: https://www.instagram.com/marcobarbet/Gabriele Palermo su Instagram: https://www.instagram.com/gabriele.palermo1978/Scarica l'app di Runtime per iOS:http://j.mp/runtApp

Limone, Beena the sentient robot and Elton John's candle in the wind. Uh Oh, it's Jon Ronson!  This week Kathy talks to journalist and author of The Men Who Stare At Goats and The Psychopath Test, Jon Ronson.  Listen to Jon Ronson more on 'Things Fell Apart' available on BBC Sounds.  To get the best discount off your NordVPN plan - go to https://nordvpn.com/wheretheresawill Want the episodes ad free AND extra content from Kathy? 6 Feet Under steps away from fantasy and rifles through your real funeral tales. Head to wheretheresawilltheresawake.com to subscribe. AND If you've got a story for us, send it over to kathy@deathpodcast.com. A Sony Music Entertainment production.   Find more great podcasts from Sony Music Entertainment at sonymusic.com/podcasts  To bring your brand to life in this podcast, email podcastadsales@sonymusic.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

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Emilio Limone"Il mistero di Villa Feoli"Ianieri Edizioniwww.ianieriedizioni.comDopo aver visto sfumare all'ultimo secondo una gioia calcistica che attendeva da molti anni, il maresciallo Ettore Festa smette i panni del tifoso e torna al comando della stazione dei carabinieri di Rofi Terme. A un passo dalla pensione, si ritrova alle prese con un delitto, il secondo di cui deve occuparsi in vita sua. In una sontuosa villa nobiliare, appartenuta a un conte decaduto, uno dei tre eredi viene trovato morto con un tagliacarte conficcato nel collo. Nessun indizio decisivo faciliterà una rapida risoluzione del caso. L'eco di strani riti compiuti proprio in quella dimora, scenario anche di un brutale omicidio ottocentesco, accompagnerà Festa alla scoperta di un passato che nasconde superstizioni e segreti. Il maresciallo cercherà di trovare spiegazioni razionali, ma rischierà di finire preda di suggestioni inquietanti. Finché, a sorpresa, la sua passione per il calcio s'intreccerà alle indagini.Emilio Limone, nato ad Avellino nel 1986, è giornalista pubblicista e maresciallo dei carabinieri. Ha intrapreso l'attività giornalistica a quindici anni, collaborando con quotidiani, televisioni, periodici, siti web, agenzie di media monitoring, riviste istituzionali e uffici stampa. Con Massimo Gramellini, Mario Tozzi e altri autori è tra le firme dei prestigiosi prodotti editoriali 2023 e 2024 dell'Arma, presentati da Amadeus all'Auditorium Parco della Musica di Roma. Organizza e partecipa a spettacoli ed eventi in qualità di showman, presentatore, moderatore e relatore. Ha ottenuto vari premi nell'ambito di concorsi letterari per la poesia e i racconti brevi. È un appassionato di sport, musica e letteratura. Ha pubblicato la raccolta di poesie Le poche righe sopravvissute (NeP Edizioni, 2014) e il saggio Sfogliando una fiamma. Storia letteraria dei Carabinieri (Ianieri Edizioni, 2021).IL POSTO DELLE PAROLEascoltare fa pensarewww.ilpostodelleparole.itDiventa un supporter di questo podcast: https://www.spreaker.com/podcast/il-posto-delle-parole--1487855/support.

In this episode, we talked to two veterinarians who own dentistry-only practices, board-certified dental specialists Leah Limone, DVM, DAVDC-Eq, and Amelie McAndrews, DVM, DAVDC-Eq, to learn about their practices and their recommendations for equine veterinarians considering this option for their careers. This information is shared solely for your convenience. You are urged to consult with your individual advisors with respect to any information presented.Business of Practice Podcast Hosts, Guests, and Links Episode 83:Hosts: Dr Amy Grice and Carly Sisson (Digital Content Manager) of EquiManagement | Email Carly (csisson@equinenetwork.com) | Connect with Carly on LinkedInGuest: Leah Limone, DVM, DAVDC-EqGuest: Amelie McAndrews, DVM, DAVDC-EqPodcast Website: The Business of Practice

In this episode, we talked to two veterinarians who own dentistry-only practices, board-certified dental specialists Leah Limone, DVM, DAVDC-Eq, and Amelie McAndrews, DVM, DAVDC-Eq, to learn about their practices and their recommendations for equine veterinarians considering this option for their careers. This information is shared solely for your convenience. You are urged to consult with your individual advisors with respect to any information presented.Business of Practice Podcast Hosts, Guests, and Links Episode 83:Hosts: Dr Amy Grice and Carly Sisson (Digital Content Manager) of EquiManagement | Email Carly (csisson@equinenetwork.com) | Connect with Carly on LinkedInGuest: Leah Limone, DVM, DAVDC-EqGuest: Amelie McAndrews, DVM, DAVDC-EqPodcast Website: The Business of Practice

We celebrate a milestone, are back on UCL nights, and breakdown the tactical chess match between Cholo and Limone

Hochweis, Olgawww.deutschlandfunkkultur.de, Lesart

Hochweis, Olgawww.deutschlandfunkkultur.de, Lesart

Tiež v mikrovlnke zohrievate jedlo v plastových nádobách? Nuž... nemali by ste to robiť. Zdá sa totiž, že takýto riad môže uvoľňovať mikroplasty, a špeciálne to platí, ak čosi zohrievate pre vaše deti. Tento týždeň sa v podcaste Zoom pozrieme na plastové nádoby v mikrovlnkách, dozvieme sa, ako sa zbaviť obhrýzania nechtov a zistíme, čo zvláštne majú v sebe ľudia žijúci v talianskom mestečku Limone sul Garda. _ Začnite odoberať (Ne)vedecký newsletter Tomáša Prokopčáka ⁠⁠⁠⁠⁠⁠⁠sme.sk/nevedecky⁠⁠ – Ak máte pre nás spätnú väzbu, odkaz alebo nápad, napíšte nám na ⁠⁠⁠zoom@podcast.sk⁠⁠⁠ – Všetky podcasty denníka SME nájdete na ⁠⁠⁠⁠⁠sme.sk/podcasty⁠⁠⁠⁠⁠ – Podporte vznik podcastu Zoom a kúpte si digitálne predplatné ⁠⁠⁠⁠⁠SME.sk⁠⁠⁠⁠⁠ na ⁠⁠⁠⁠⁠sme.sk/podcast⁠⁠⁠⁠⁠ – Ďakujeme, že počúvate podcast Zoom denníka SME.

We want to bring the flavors of the Amalfi Coast into your kitchen with this simple recipe, one that we made while enjoying a Hugo Spritz for the first time!  It was also Tommaso's  first time eating Pasta al Limone, and I can attest that he is now a fan!So, if you are craving a virtual escape to the Amalfi Coast, this episode is a must-listen!  Immerse yourself in all things lemon, scialatielle pasta and the happy reward from making this recipe.  Trust us, your taste buds will not be disappointed.https://www.kimberlysitaly.comInstagramFacebook 

Today's recipe is Pasta al Limone.Here are the links to some of the items I talked about in this episode: #adToufayan.comToufayan Baked Goods on AmazonPasta PotColanderLiquid Measuring CupLemon ZesterTongsCheese GraterAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

In questa puntata assaggeremo Palazzo Lana 2007 Franciacorta DOCG di Berlucchi (https://www.berlucchi.it).Intervisteremo l'amministratore delegato ed enologo, Arturo Ziliani che ci racconterà il processo produttivo e la storia dell'azienda.Lo chef cucinerà un piatto relativamente complesso: filetto di rombo, tortino di patate profumato all'aneto, chips di patate, patate novelle al forno, polvere di patate viola, tapenade di olive taggiasche.Come sarà andato l'abbinamento?Ascoltate l'episodio per saperlo!Da questa puntata è attivo il gruppo pubblico del podcast su Telegram: https://t.me/ilvinoloportoio[00:00:18] Introduzione[00:00:33] Il vino di oggi[00:01:10] Intervista ad Arturo Ziliani[00:20:59] Un po' di teoria[00:23:22] La ricetta[00:26:19] Analizziamo il vino[00:28:25] Il piatto (presentato dallo chef)[00:31:37] L'abbinamento[00:35:48] Piatti alternativi[00:39:06] Reperibilità[00:40:41] ConclusioneIl Vino lo Porto Io è realizzato da Runtime Radio insieme a Marco Barbetti (e talvolta anche con Gabriele Palermo).Ci trovate su…Instagram: https://www.instagram.com/ilvinoloportoio_/Facebook: https://www.facebook.com/Il-Vino-lo-Porto-Io-103675074460079/Telegram: https://t.me/ilvinoloportoioSito web: https://ilvinoloportoio.runtimeradio.itEmail: ilvinoloportoio@runtimeradio.itMarco Barbetti su Instagram: https://www.instagram.com/marcobarbet/Gabriele Palermo su Instagram: https://www.instagram.com/gabriele.palermo1978/Scarica l'app di Runtime per iOS:http://j.mp/runtApp

Our Christmas Eve, Eve show was a blast as we covered everything from the frigid weather affecting most of the country to a sports tv reporter being forced to do weather in Iowa as hilarity ensued. @MissRobinAustin had the Limone' Scallopini Linguine and Lodi Zinfandel flowing and a full house of great listeners on @NoFilterNetwork AND also on @TwitterSpaces. Tony went on a rant about the US Marines decision to discontinue "gender specific" commands to Drill instructors while our great military is being turned into wimps and recruiting is down as a result of the Woke policies. Our great friend and listener John joined us to express his sadness a week after watching his son graduate at Paris Island as a drill instructor. Week 16 in the NFL and the big Eagles-Cowboys Showdown was previewed, as well as great memories from Christmas shows past from the latest Carlos in San Francisco singing Feliz Navidad 14 years ago in a Piano Bar. So many great calls and comments from everywhere to usher in the final 8 days of 2022. You can hear us live every Friday from 7 to 9pm ET and all of the podcasts anytime on all of your favorite apps. Merry Christmas everybody! Tony Bruno (from ESPN Radio & Fox Sports) covers News, Politics, Sports & Entertainment like no other & it will keep you laughing all night long. Join him, Miss Robin & guests from 7-9p ET every Fri Night LIVE! Simulcast on Twitter Spaces via @TonyBrunoShow & NoFilter.Net Learn more about your ad choices. Visit megaphone.fm/adchoices

Merry Christmas to everyone in the Candlepin World! In this episode, Danny and Jeremy sit down with Rich Limone! We talk about everything from his early bowling days, to how the "Hatchetmen" name came about, and to his involvement in the ASCT. And we finish up in true Rich Limone form... a Top 5, favorite bowlers! Happy Holidays, and enjoy!! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/jeremy-seaholm/support

Nella puntata di oggi troveremo il piatto da abbinare a Soave Classico DOC “Calvarino” (del 2016) di Pieropan: https://www.pieropan.itChiara Mattiello dell'azienda vinicola ci ha consesso una breve intervista.E che piatto abbiamo abbinato? Lo chef ci ha preparato… Gnocchetti di seppia con salsa alle vongole, crema di piselli, spugne al nero di seppia e piselli, bottarga di muggine!Il profilo instagram di Roberto, il nostro ospite: https://www.instagram.com/wineemotions/[00:00:18] Benvenuti e bentornati[00:01:36] Intervista a Chiara Mattiello[00:11:54] Il piatto[00:12:29] Perché questo abbinamento?[00:13:10] La descrizione del piatto (più approfondita)[00:17:11] Assaggiamo il vino[00:19:46] L'abbinamento[00:26:13] Considerazioni finaliIl Vino lo Porto Io è realizzato da Runtime Radio insieme a Marco Barbetti (e talvolta anche con Gabriele Palermo).Ci trovate su…Instagram: https://www.instagram.com/ilvinoloportoio_/Facebook: https://www.facebook.com/Il-Vino-lo-Porto-Io-103675074460079/Telegram: https://telegram.me/technopillzriotSito web: https://ilvinoloportoio.runtimeradio.itEmail: ilvinoloportoio@runtimeradio.itMarco Barbetti su Instagram: https://www.instagram.com/marcobarbet/Gabriele Palermo su Instagram: https://www.instagram.com/gabriele.palermo1978/Scarica l'app di Runtime per iOS:http://j.mp/runtApp

Matteo Zamboni, ospite di "The Cook Up", una serie televisiva su SBS con Adam Liaw, spiega come preparare in soli dieci minuti una pasta appetitosa.

Nella puntata di oggi, la “sfida” per il nostro chef, Gabriele Palermo, è abbinare un piatto a "Perlè" Trento DOC 2011 di Cantine Ferrari.Ascolteremo l'analisi del vino e dell'abbinamento del sommelier Marco Barbetti, mentre il piatto che sarà accostato alle bollicine è: risotto con carpaccio di gambero rosso e la sua maionese, jus di pesce e scorza di limone di Sorrento semi-candita.Ringraziamo Matteo Lunelli di Cantine Ferrari per l'intervista che ci ha concesso.Tutti i riferimenti a cantine Ferrari li trovate a questo link: https://www.ferraritrento.com/it/[00:01:32] Intervista a Matteo Lunelli[00:22:49] Le caratteristiche del vino[00:24:36] L'assaggio del vino (e scheda)[00:27:09] La ricetta[00:29:16] L'abbinamento[00:31:33] Piatti Alternativi[00:32:14] reperibilità[00:32:53] FinaleIl Vino lo Porto Io è realizzato da Runtime Radio insieme a Marco Barbetti (e talvolta anche con Gabriele Palermo).Ci trovate su…Instagram: https://www.instagram.com/ilvinoloportoio_/Facebook: https://www.facebook.com/Il-Vino-lo-Porto-Io-103675074460079/Telegram: https://telegram.me/technopillzriotSito web: https://ilvinoloportoio.runtimeradio.itEmail: ilvinoloportoio@runtimeradio.itMarco Barbetti su Instagram: https://www.instagram.com/marcobarbet/Gabriele Palermo su Instagram: https://www.instagram.com/gabriele.palermo1978/Scarica l'app di Runtime per iOS:http://j.mp/runtApp

Uha vi oplever en masse her i Limone - og sikke vi alle kan fokuserer på det dårlige! Og så kan vi dømme alle de andre og brokke os! Hvad handler det mon om? Hvad med alkolhol, kan vi leve uden det? Sikke en snak !

Emilio Limone"Sfogliando una fiamma"Storia letteraria dei CarabinieriIanieri Edizionihttps://www.ianieriedizioni.com/L'Arma dei Carabinieri, un'istituzione con più di duecento anni di storia, ha sempre avuto un ruolo importante, in ogni piccolo o grande evento della storia italiana, dalle vicende preunitarie ai fatti quotidiani dei nostri giorni, passando per battaglie e celebrazioni, re e presidenti, tragedie e conquiste. Tutto all'insegna di uno stile diventato, negli anni, proverbiale. La figura del carabiniere rappresenta una ricca fonte da cui la letteratura ha spesso attinto per rappresentare le garanzie di ordine e legalità, umanità e giustizia. Una delle prime note apparizioni dell'Arma nella letteratura giunge dalla penna di Giovanni Verga, l'indiscutibile ribalta arriva invece con Carlo Collodi con i militi austeri che arrestano Pinocchio. I custodi del re e della legge omaggiati da Costantino Nigra, il capitano Bellodi de Il giorno della civetta, i marescialli protagonisti dei romanzi di Mario Soldati, Magdalen Nabb ed Andrea Vitali; i personaggi descritti nelle storie di Gianrico Carofiglio, Carlo Lucarelli e Roberto Riccardi, i carabinieri realmente vissuti cui sono stati dedicati libri e racconti.Il libro è un percorso letterario, una ricostruzione dedicata alle comparizioni dei carabinieri nella letteratura dall'Ottocento ad oggi, una descrizione dei protagonisti nati dalla fantasia dello scrittore e in chiusura uno spazio per gli eroi in uniforme che nei decenni hanno lasciato una traccia indelebile nella storia d'Italia e nei libri.Emilio Limone, nato ad Avellino nel 1986, è Maresciallo dei Carabinieri. Giornalista pubblicista, appassionato di storia e letteratura, ha ottenuto diversi riconoscimenti nell'ambito di concorsi per racconti brevi. Nel 2014 ha pubblicato la sua prima raccolta di poesie Le poche righe sopravvissute.IL POSTO DELLE PAROLEascoltare fa pensarehttps://ilpostodelleparole.it/

Sean Barrett has built a long career creating ocean-centric small businesses and establishing new models for the utilization of marine resources in North and Central America. He is the founder of Dock to Dish™️, an expansive network of small-scale community-based fishery programs, as well as The Montauk Seaweed Supply Company™️. Sean is currently pioneering a “sea to soil” movement to revive an ancient symbiotic relationship between regional gardens and farmlands and our local oceans through the cultivation of macroalgae, such as sugar kelp, which is converted into a variety of fertilizer and livestock feed products.  He serves as an appointed member on the Marine Resources Advisory Council at the New York State Department of Environmental Conservation, on the Executive Board at the Northeast Organic Farming Association of New York, as advisor to the federal Mid-Atlantic Fishery Management Council and has been named Person of the Year by the United Restaurant and Tavern Owners Association of New York State.   Linguine al Limone with Cashew Crema 4-6 Servings Ingredients- 2 Lemons- Zest and Juice 1 lb Organic Linguine (or other GF Pasta) Kosher Salt 1 cup cashews, soaked for 1 hour 1-2 Tbs. Truffle Oil (optional) 3 Tbs. Olive Oil 1 cup frozen petite peas- run under warm water to defrost. 2 Tbs. Nutritional Yeast ¼ cup fresh chopped parsley, plus 1 Tbs. 2 cups pasta water Salt and Pepper Preparation 1- Using a vegetable peeler, remove three 2"-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving. Grate the rest of the zest and put into small bowl. Cut lemons in half and juice. You need 1/3 cup of lemon juice (you can add more lemon juice at the end of recipe if desired). Put in small bowl and set aside. 2- Cook pasta in large pot of boiling water with plenty of salt. (Add enough salt to water to taste like the sea.) Cook until al dente, don't over cook because pasta will finish cooking in the sauce. 3- Meanwhile, drain the cashews. Put into mini food processor or blender, add 1 cup of water, and puree until very smooth and creamy. 4- Using a large pot, sauté the lemon zest in 3 Tbs. of olive oil for 1 minute. Add the cashew crema and 1 cup of pasta water to the pot, and mix well. Cook over medium heat, whisking often, for about 2 minutes. Lower heat and add another cup of pasta water. 5- Using tongs, transfer linguine to the pot with sauce . Toss well. Add the nutritional yeast, the peas, the chopped parsley, and the reserved lemon juice. Toss again, being careful not to squish the peas. If sauce is too thick, add more pasta water, 1 Tbs at a time, until desired consistency is reached. (Cream sauces thicken as they cool, so save some of the pasta water to add if needed) 6- Season with salt and pepper. 7- Transfer pasta to large pasta bowl. Drizzle with truffle oil. Add reserved lemon zest strips and garnish with chopped parsley.

This week we're getting blasted with the host of the podcast The Flea Pit After Dark, Jeremobie. We're drinking Italian gin and talking about the 1973 Robert Altman film The Long Goodbye, starring Elliot Gould. This was a great talk, full of TAKES TAKES TAKES! Thank you for listening and always drink responsibly (lol). Also, check out The Flea Pit After Dark https://soundcloud.com/user-677598804

Is it time for the return of business travel?In the second half of a recording with web editor Jerry Limone, Conlin Travel CEO Chris Conlin and Valerie Wilson Travel co-president Jennifer Wilson Buttigieg focused on the comeback of one of the biggest segments of travel: Business travelers. Business travel is big business. Valerie Wilson and Conlin, both Power List agencies (meaning they have at least $100 million in travel sales in a non-Covid year) are strong in corporate travel; for example. You’ll hear in this episode that both Conlin and Wilson-Buttigieg are confident that business travel and face-to-face meetings are getting ready for their big moment, especially as vaccines are rolled out, workers head back to their offices, the typical fall season for business travel kicks into gear and, importantly, conferences start to be held in person again. This episode also coincides with our annual Focus on Business Travel cover story, in which our reporters took a look at some of the pandemic-era trends. This episode was recorded June 15 and has been edited for length and clarity. For more, listen to the first part of this podcast recording, which was published June 21, in which Limone, Conlin and Wilson-Buttigieg talked about leisure travel trends – and Jennifer’s trip to Paris, right as the border reopened. Related reading: The 2021 Power List https://www.travelweekly.com/Travel-News/Travel-Agent-Issues/2021-Power-List Focus on business travel: A changed sector recovers from crisis https://www.travelweekly.com/Travel-News/Corporate-Travel/Focus-on-Business-Travel-2021 Folo episode 31: The view from two multimillion-dollar agencies https://www.travelweekly.com/Podcasts/Folo/The-view-from-two-multimillion-dollar-agencies Frosch International acquires Valerie Wilson Travel https://www.travelweekly.com/Travel-News/Travel-Agent-Issues/Frosch-acquires-Valerie-Wilson-Travel The latest news on corporate travel https://www.travelweekly.com/Travel-News/Corporate-Travel See omnystudio.com/listener for privacy information.

In this episode the boys take you to Jesse's kitchen where he fires up a southern Italian classic dish- Spaghetti al Limone!  They talk about the history of this dish, it's simplicity, and Jesse's inspiration to make it....oh yeah, and they talk about the infamous Rain Forest Cafe , and Bacon Egg & Cheeses!FOLLOW US:Twitter: @guytaliansInstagram: @guytalianseatingitalianPatreon: www.patreon.com/guytaliansGmail: guytalianseatingitalian@gmail.com