Podcasts about Mangia

Join Bob Papa & Chris Bisignano as they talk all things Football, Wine and Cooking, the finer things in life. This episode is all about the NFL Schedule release, which teams got it good and which teams got it bad. Stick around because Bob and Chris will take us to Bob's favorite restaurant in New Jersey and the OFFICIAL Chef of the Mangia Cast will take us how he makes his world famous Gnocchi. Listen in NOW and pull up a seat to the Mangia Cast!

This Week Anna & Paul are combing through the Yearbook from Point 'n Click High, and deciding things like: Who had the best hair? Who's the class clown? Who has the most punchable face? Who had the best death animation?  It kinda starts as more Yearbook trope kinda questions and then transforms into general award-show style questions but it's a good time, you'll see, you'll all see. Or I guess hear- whatever, MANGIA!   The Phantom Fellows Players Companion (Guide to Must-See Moments!)   Play our adventure game! The Phantom Fellows is out now! GOG  Steam  itch.io Fireflower   Mac App Store   The Phantom Fellows Pin/Magnet by CanvasQuest!     Shek out our friends in the Adventure Game Hotspot Network: Space Quest Historian's The Surprisingly Mean

Mangia and salute! This delicious episode of Big Blend Radio's “Wine Time with Peggy” podcast is all about Italian food and wine. Host Peggy Fiandaca, co-owner of LDV Winery in Arizona, shares expert tips on pairing wine with Italian dishes, gives an update on the Arizona vineyard with her winemaker husband Curt Lawrence Dunham, and explores her Wine Term of the Month: “clones.”

Bob Papa and Chris Bisignano go LIVE for another exciting episode of the Mangia Cast and this time they brought on special guest, NFL Insider Bucky Brooks. Listen in as the guys eat, drink and talk everyone's favorite topic, football and more specifically, the NFL Draft. Why did Shedeur fall? Who went earlier than they should've? Did any team really come out and surprise Bucky with an absolute steal in a late round? Listen in NOW to find out what the experts think!

Bob Papa and Chris Bisignano go LIVE for another exciting episode of the Mangia Cast and this time they brought on special guest, NFL Insider Bucky Brooks. Listen in as the guys eat, drink and talk everyone's favorite topic, football and more specifically, the NFL Draft. Why did Shedeur fall? Who went earlier than they should've? Did any team really come out and surprise Bucky with an absolute steal in a late round? Listen in NOW to find out what the experts think!

This Week Anna & Paul are like, here lemme just give you an example, this is the episode: Larry Laffer vs Roger Wilco - Who are you choosing to babysit your kid? Gabriel Knight vs. Indiana Jones - Who's the best smooth talker? Laura Bow vs Grace Nakamura - Who figures out a supernatural mystery faster?   It's a lotta that. And it's a lotta fun, MANGIA!   The Phantom Fellows Players Companion (Guide to Must-See Moments!)   Play our adventure game! The Phantom Fellows is out now! GOG  Steam  itch.io Fireflower   Mac App Store   The Phantom Fellows Pin/Magnet by CanvasQuest!     Shek out our friends in the Adventure Game Hotspot Network: Space Quest Historian's The Surprisingly Mean

On this edition of the Mangia Cast, Bob Papa and Chris Bisignano have former NFL coach, Charlie Weis on and talk about the QB's that are expected to be in the NFL Draft. Why is coach Weis all in on Jaxson Dart?

In this episode of the MangaCast, Bob & Biz gear up for the 2025 NFL Draft with special guest Chad Reuter from NFL.com. With the Giants holding the third overall pick, they dive into key draft storylines highlighting potential selections like Abdul Carter and Shedeur Sanders, and speculating on teams that might trade up.Chad offers expert insight on the top prospects, his process for building a seven-round mock draft, and what separates this year's class. The crew also discusses the depth at running back, potential surprises in the top 10, and why character evaluations matter more than ever in today's draft landscape, especially with the growing influence of the transfer portal.

Andiamo controcorrente: oggi, nel 2025, nell'era del degrado cultura e dei tagli alla scuola, noi diciamo che sì, con la cultura si mangia! E ve lo dimostriamo concretamente: un quiz di 15 domande in cui, a ogni risposta corretta, il concorrente vince gustosi premi culinari che escono direttamente dal nostro frigorifero. Giocate con noi!Se non volete rimanere ignoranti, seguici anche qui ⬇️YouTube: https://www.youtube.com/@tucapisciitalianoInstagram: https://www.instagram.com/tucapisciitaliano/TikTok: https://www.tiktok.com/@tucapisciitaliano

In the latest episode of the Mangia Cast, hosts Bob Papa and Chris Bisignano welcome guests Leigh Mayock and newly retired future Hall of Famer Patrick Peterson. They discuss highlights from Joe Schoen's press conference, dive into the quarterback situation, speculate on what the Giants might do next, and explore what Howie Roseman may have planned. Patrick shares his thoughts on the current draft, talks about wine, recounts his recent experiences in the kitchen, and Bob teaches everyone how to make homemade pizza.

In the second half of the most recent episode of the Mangia Cast, Bob Papa, Chris Bisignano and Charlie Weis, get further into the Quarterbacks that are coming up from this next draft. What does the gang think about Jaxon Dart? Is Jaden Milroe going to be a good option at QB for some team that drafts him in the future? They also get into Charlie's long extensive career a bit. Listen in NOW!

On this edition of the Mangia Cast, Bob Papa and Chris Bisignano have former NFL coach, Charlie Weis on and talk about the QB's that are expected to be in the NFL Draft. Why is coach Weis all in on Jaxson Dart? Should Shedeur Sanders be taken less serious because of his pro day tape? All of that and the special dish of the week on this edition of the Mangia Cast!

Bob Papa and Chris Bisignano are joined by NFL Insider Mike Garafolo, reporting straight from the NFL Owners Meetings in Tampa!They dive into all the latest—the Tush Push debate, rule changes, replay adjustments, and potential draft-day moves. Plus, Bob gets in the kitchen to show you how to make a perfect Cacio e Pepe, and the guys break down what the Giants might do with their first-round pick.

Mangia Mangia Mangia – Bob Papa and Biz welcome guests Michael Kay and John Cook. With Opening Day here, Michael previews the Yankees season, shares stories from his Fordham days with Mike Breen, talks Giants, and reveals he's an extremely picky eater. The food talk heats up with Michael's love for chicken parmesan, prompting Bob to share his go-to recipes for chicken Milanese, chicken piccata, and a classic chicken parm.  Pro golfer John Cook joins to share thoughts on Rory McIlroy winning The Players, who to watch at The Masters, and tells a heartwarming story about how he ended his career.

Bob Papa is broadcasting live from Vincenzo's in Ponte Vedra, Florida! During the show, host Bob Papa shares his unique recipe for spicy Calabrian chili shrimp. He also discusses the latest NFL news with Chris, including Aaron Rodgers' potential moves and the future prospects for the Giants and Steelers. 00:00:00 - live from Vincenzo's in Ponte Vedra, Florida. 00:03:14 - Aaron Rodgers Drama 00:05:25 - Vikings Quarterback Situation 00:06:29 - Giants' Patience with Rodgers 00:09:07 - NCAA Tournament Brackets 00:12:52 - NFL Rule Changes Discussion 00:17:06 - Push Play Controversy 00:20:05 - Illegal Contact Proposal.00:34:53 - Cooking the Shrimp Dish 00:41:00 - Football Draft Strategy

Welcome to the Financial Freedom & Wealth Trailblazers Podcast! In today's episode, we're diving into the biggest financial pitfalls even the wealthiest professionals face—and how you can avoid them.Bala Mangia is a Financial Reinvention Expert who transformed his own money story—and now helps others do the same. Growing up with little money and facing tough financial times, he learned the realities of money through the school of hard knocks. He went to college to study movies, not finances, yet the phrases “we can't afford it” and “we don't have enough” were the soundtrack of his youth. His perspective shifted dramatically when a book by Kevin O'Leary on the 50 common money mistakes challenged those beliefs and set him on a path of transformation.Today, Bala blends smart strategy with a deep mindset shift to help people heal past financial wounds and build a future of clarity and confidence. He guides others in rewriting their financial narrative, turning limiting beliefs into a foundation for growth and success.Connect with Bala Here: @bala_pkshttps://www.facebook.com/freddy.mangiahttps://www.linkedin.com/in/bala-mangia/Grab the freebie here: https://docs.google.com/document/d/1cvbb0nU4x5KJ6-gRZHSZtHsKdeMDo1tSSbpwAnPLClM/edit?usp=sharing===================================If you enjoyed this episode, remember to hit the like button and subscribe. Then share this episode with your friends.Thanks for watching the Financial Freedom & Wealth Trailblazers Podcast. This podcast is part of the Digital Trailblazer family of podcasts. To learn more about Digital Trailblazer and what we do to help entrepreneurs, go to DigitalTrailblazer.com.Are you a coach, consultant, expert, or online course creator? Then we'd love to invite you to our FREE Facebook Group where you can learn the best strategies to land more high-ticket clients and customers. QUICK LINKS: APPLY TO BE FEATURED: https://app.digitaltrailblazer.com/podcast-guest-applicationDIGITAL TRAILBLAZER: https://digitaltrailblazer.com/

This week Anna & Paul are talking about non-adventure games, for some reason. Oh, Paul was supposed to say, for his first pick, "Astro Chicken" and he formally regrets forgetting this very so-so joke. See cos, that's in an adventure game and so it represents his hesitation to embrace anything outside of the adventure genre.  I'm glad I explained it, it's for sure funnier now. Mangia!   The Phantom Fellows Pin/Magnet by CanvasQuest!   Mac OS9 Emulator (Mac) Mac OS9 Emulator (PC)  Mac System Seven Emulator (Mac) Mac System Seven Emulator (PC)   Play our adventure game! The Phantom Fellows is out now! GOG  Steam  itch.io Fireflower   Mac App Store   Shek out our friends in the Adventure Game Hotspot Network: Space Quest Historian's The Surprisingly Mean

Mangia mussels in Little Italy with David Simmons as we discuss how he manages to give such dramatic performances during his public readings, why his answer when asked to describe his genre of writing is "Baltimore," the way discovering the novels of Donald Goines changed his life, why his wife was responsible for his first short story being written and sold, how he hopes reading him will have you feeling as if you're in a frenetic car chase, why for him the villains always come first, the extensive research he needed to write Baltimore right, why his rapping career is a thing of the past, the reason a story's opening line is so important, and much more.

Bob Papa and Chris Bisignano kick off the Mangia Cast podcast with pasta, wine, and a special guest, Judy Battista from NFL Network. Chef Papa shares his recipe for Capellini Rustica, along with recommended wine pairings. During their discussion, they dive into the running back market and explore whether it's experiencing a resurgence, while also addressing the overall uncertainty surrounding its value. With the draft approaching, they discuss Cam Ward and Shedeur Sanders, including insights from a former General Manager about Cam. They also touch on quarterbacks who might be changing teams and what the Giants need to focus on during the offseason. 00:44 - Capellini Rustica 02:06 - Wine Reccs 03:02 - NFL Running Back Market 06:02 - Judy Batista Joins the Conversation 08:02 - Impact of Running Backs on the Draft 10:57 - Growth of the NFL and Salary Cap 13:39 - Streaming Services 15:27 - Combine Insights and Quarterback Market 17:43 - Aaron Rodgers' Future 19:35 - Women in Football 22:01 - Flag Football and the Olympics 28:34 - Favorite Italian Dishes 30:17 - Cam Ward and Shedeur Sanders 34:15 - Titans' Draft Strategy 36:07 - Trade Interest in the Number One Pick 39:49 - Capellini Rustica Recipe Breakdown 

This week Anna & Paul are talking about patches, mods, things and stuff!    Come for the things, stay for the stuff. Mangia!   Play our adventure game! The Phantom Fellows is out now! GOG  Steam  itch.io Fireflower     Shek out our friends in the Adventure Game Hotspot Network: Space Quest Historian's The 7th Guest and The 11th Hour - do they deserve better? Adventure Game Geek's My Games of the Year 2024 (feat. Paul & The Phantom Fellows) OneShortEye's  Even MORE King's Quest IV Details Adventure Game Hotspot's AGH Network's Favorite Adventure Games of 2024 (feat. The Phantom Fellows)     Conversations with Curtis' Paul Korman & Daniel play The Phantom Fellows! Tech Talk with Daniel Albu's A Conversation with LucasArts composer Michael Land (Monkey Island / The Dig / iMuse) The Adventure Games Podcast - Interview with Paul Korman - The Classic Gamers Guild Podcast & The Phantom Fellows   Say hi I guess! Twitter (Anna) - @CGGpodcast Twitter (Paul) - @PhantomFellows Bluesky ThePhantomFellows.com Send us your words! E-mail:  mail@CGGpodcast.com Become a Patreon to support the show? www.patreon.com/ClassicGamersGuild Join the group and talk about neat stuff! Facebook Page Facebook Group We're also on Instagram & YouTube  "CGG Theme" and "A Minor Concussion" by The Volume Remote Intro greeting (usually) by (and thank you to) Hope Kodman VonStarnes   The Phantom Fellows is available on: GOG  Steam  itch.io Fireflower    

This week Anna & Paul play Monkey Island 2: Guybrush is a dick now. Mangia!   Play our adventure game! The Phantom Fellows is out now! GOG  Steam  itch.io Fireflower     Shek out our friends in the Adventure Game Hotspot Network: Space Quest Historian's The 7th Guest and The 11th Hour - do they deserve better? Adventure Game Geek's My Games of the Year 2024 (feat. Paul & The Phantom Fellows) OneShortEye's  Even MORE King's Quest IV Details Adventure Game Hotspot's These First Time Indie Devs are Putting the Industry on Notice (feat. The Phantom Fellows) Save Your Game's Episode 32 - Kings Quest IV: The Perils of Rosella & Paul Korman Laura Cressup's Twitch & YouTube Channels       Conversations with Curtis' Paul Korman & Daniel play The Phantom Fellows! Tech Talk with Daniel Albu's A Conversation with Yves Borckmans (Jedi Knight / Mysteries of the Sith / Starcraft: Ghost / DFUSE) The Adventure Games Podcast - Interview with Paul Korman - The Classic Gamers Guild Podcast & The Phantom Fellows   Say hi I guess! Twitter (Anna) - @CGGpodcast Twitter (Paul) - @PhantomFellows Bluesky ThePhantomFellows.com Send us your words! E-mail:  mail@CGGpodcast.com Become a Patreon to support the show? www.patreon.com/ClassicGamersGuild Join the group and talk about neat stuff! Facebook Page Facebook Group We're also on Instagram & YouTube  "CGG Theme" and "A Minor Concussion" by The Volume Remote Intro greeting (usually) by (and thank you to) Hope Kodman VonStarnes   The Phantom Fellows is available on: GOG  Steam  itch.io Fireflower                      

Nancy, who has been chef at Mangia as it has grown over the years, does the ordering on a daily basis. It is nothing for her to order 300 pounds of chicken à per day. To say that chicken is popular is an understatement. This salad, in particular, is a hit at lunchtime. 

This salad-an antipasto or main course has always been very popular at Mangia. Plan ahead when making this: The salad needs to marinate 1 day in advance of serving.

We make this dish at Mangia with "dry" scallops-ones that have not been treated with chemicals. Chemicals tend to add to water weight, and liquid prevents scallops from searing properly. For the same reason, frozen scallops will not work here, either. "Dry" scallops sear well- exactly what you want in this dish.

Asian-inspired dishes are very popular at Mangia. This is a superb party dish; its plating alone makes it appealing. The sauce is first-rate on its own, too, with roasted or steamed vegetables or tofu.

When making vinaigrette, always use quality olive oil and vinegar. Vary the vinegar here, if you like. Red wine vinegar has more intensity than white wine vinegar and is good matched with more assertive herbs, such as oregano. Sherry vinegar, derived from the fortified wine, is a little stronger in character than red or white wine vinegar. Sherry vinegar has a golden hue and burnished flavor that complements roasted peppers, especially. Champagne vinegar is finer, still, with a lighter body and color. And then there is balsamic vinegar. Made from the juice of the Trebbiano grape, it has a distinctive sweet flavor and caramel color that come from aging in oak barrels. There are balsamic vinegars as rare as fine wines, with commensurate prices as well. A collection of vinegars allows for an interesting repertoire of vinaigrettes. We recommend having red and white wine vinegars, as well as balsamic, on hand as a matter of course. 

We love croutons at Mangia and make several different kinds. These are the ones we use in our Caesar Salad. Snack on them, add them to soups, toss a few into other green salads. The concern with croutons is not how to use them, but how to keep them in store. They are addictive. 

Eddie is one of the chefs at Mangia, and one day, out of the blue, he whipped this up. It is sensational as a dip for artichokes or as a sauce for roasted turkey or pork.

The addition of yogurt sets this baba ghanoush apart and makes it Mangia's. As anyone who loves eggplant knows, this is a wonderful dip for wedges of pita or for vegetables. It is also very successful served as an accompaniment to lamb or chicken. We roast the eggplants over the gas burner on the stove top. If you'd rather not do that, you can roast them in the oven. We prefer the charred flavor that only comes when you use the open flame.

Almost anything made with turkey is remarkably popular at Mangia, and that includes sandwiches and panini, salads, and soups. Plain roasted turkey begs for big flavor, and is a wonderful foil for many of the condiments and spreads we include in The Accents Table. So here is how we roast turkey breast that ends up flavorful and moist. Try it at home, and put it into service the same way we do in a variety of delicious ways. Figure about 15 minutes per pound in a preheated 350-degree F oven. If you don't want to separate the bone from the meat for easy slicing or serving, ask the butcher to do it for you. If you cannot find the larger size, we call for below, simply roast two 2- to 3-pound split breasts.

This week Anna & Paul are doing it.    They're finally going to Monkey Island.    Not the actual Monkey Island in South Florida, no. The good one. The make believe one.    Time to find out what they think of what many consider the GOAT. Mangia!   Play our adventure game! The Phantom Fellows is out now! GOG  Steam  itch.io Fireflower     Shek out our friends in the Adventure Game Hotspot Network: Space Quest Historian's Tex Murphy: Martian Memorandum - A Fair & Balanced Retrospective Adventure Game Geek's Some of the Spookiest Adventure Games of 2024 (feat. Paul!) OneShortEye's  Even MORE King's Quest IV Details Adventure Game Hotspot's These First Time Indie Devs are Putting the Industry on Notice (feat. The Phantom Fellows) Save Your Game's Episode 32 - Kings Quest IV: The Perils of Rosella & Paul Korman Laura Cressup's Twitch & YouTube Channels       Conversations with Curtis' Paul Korman & Daniel play The Phantom Fellows! Tech Talk with Daniel Albu's A Conversation with Yves Borckmans (Jedi Knight / Mysteries of the Sith / Starcraft: Ghost / DFUSE) The Adventure Games Podcast - Interview with Paul Korman - The Classic Gamers Guild Podcast & The Phantom Fellows   Say hi I guess! Twitter (Anna) - @CGGpodcast Twitter (Paul) - @PhantomFellows Bluesky ThePhantomFellows.com Send us your words! E-mail:  mail@CGGpodcast.com Become a Patreon to support the show? www.patreon.com/ClassicGamersGuild Join the group and talk about neat stuff! Facebook Page Facebook Group We're also on Instagram & YouTube  "CGG Theme" and "A Minor Concussion" by The Volume Remote Intro greeting (usually) by (and thank you to) Hope Kodman VonStarnes   The Phantom Fellows is available on: GOG  Steam  itch.io Fireflower                      

Cut down in his prime, our nation mourns the lost of one of its beautiful CEOs. Get premium only episodes with a free trial on Patreon. patreon.com/wetwired Catch up with us on the Wetwired Discord. discord.gg/fr62mpUy5c Find us online: Twitter at twitter.com/wetwiredpod Instagram at instagram.com/wetwiredpod Bluesky at bsky.app/profile/wetwired.bsky.social Get extra, premium only episodes on Patreon for $5 a month. It's the only way you can hear everything we put out. patreon.com/wetwired

Ricotta salata cheese is made from sheep's milk and is similar to feta but with a creamier consistency. It is slightly sweet in flavor and makes a nice complement to the vegetables and beans in this colorful salad. When assembling this for serving, toss it gently. You want to maintain the shape of the individual components because together they are interesting and appealing. 

Flageolets are actually immature pod beans that are picked and removed from their pods when still green. Originally cultivated in the Americas, they were adopted by the French in the nineteenth century. Their taste, like their color, is delicate. They go beautifully with the assertive flavors of peperonata, which, as the word suggests, includes bell peppers, lots of tomatoes, garlic, and several surprises Nancy likes to add to the pot. Peperonata is also delicious just as is on chewy, crusty bread.

A Mexican spice rub enhances the sweet taste of red snapper. This entrée makes an easy summer meal with a salad and a bottle of crisp wine. Try it with the fresh cucumber and avocado combination we suggest below. You will feel as if you were dining in Veracruz.

Poaching guarantees moist fish, and here tomatoes, fennel seeds, and white wine provide subtle flavor. If your fish market does not carry halibut fillets, use halibut steaks, cut 1 inch thick. While we like these with Pickled Vegetable Relish because it makes such a crisp counterpoint to the halibut, an herbed or spicy mayonnaise works nicely, too. A grain or green salad as an accompaniment, and there is the menu.

A simple poaching liquid, the French court bouillon, imparts flavor to cod fillets that are then topped with a Mediterranean-style fresh tomato sauce. You can make the sauce a day in advance if you like. It is also very appealing on roasted pork loin or grilled shrimp.

Tangy goat cheese and sautéed sweet peppers make a winning combination with lentils. This is simple to put together and quick to assemble, and has a subtle French feel to it. Serve with a platter of charcuterie, cold cuts, and a baguette.

Lentils and sausage is a classic combination. We especially like to use French green lentils here, which have, in fact,only a slight green tint to them. They are smaller than their cousins, brown lentils, and their taste is somewhat grassy, the reason to try them. Look for them in specialty markets.From a purely practical point of view, lentils, unlike beans, do not need to be soaked in advance of cooking. They also cook in about half the time. This makes a luscious weekend meal, with soup and a great bread.

Wonderful on its own with a warm tortilla or two, with meat or fish, or a selection of vegetable salads, this looks especially appealing on a plain white platter-which is just how we serve it at Mangia. If you cook the beans ahead of time, the rest of the preparation is simple.

Creamy chickpeas, bitter broccoli rabe, sweet shallots, and a snappy red pepper puree the combination looks great and tastes good, too. In case you are thinking you might like to use canned chickpeas as a way of saving time, we don't recommend it. The texture of soaked, slowly simmered chickpeas is what you want here. 

Look for sweet white runner beans in specialty markets. These are large beans, almost one inch in length. They have a sweet taste and wonderful, creamy texture when cooked. Because of their size, they require a longer cooking time than other dried beans, at least 1 hour, or more if they have been stored for a while. They are the right bean, though, totally compatible with the roasted peppers and fresh rosemary in this recipe. If you cannot find them, great Northern beans are a substitute. 

Roasted prosciutto adds a lovely saltiness and crunch to the yielding, tender texture of the beans in this salad. A lot of fresh sage adds singular color and aroma. 

We not only roast garlic at Mangia , but we also braise it, which brings out its sweetness and softens its texture in different ways. One of the residual effects, of course, is all the lovely garlic-flavored olive oil you have on hand after braising it. Use it in salad dressings, as a cooking oil, or for drizzling over focaccia or other chewy breads.Along with the barley, you will find familiar Asian overtones a touch of sesame oil, some red pepper flakes, and crisp broccoli florets. Fish would make a very fineaccompaniment, roasted, poached, or, easiest of all, steamed.

Buckwheat is in the same plant family as rhubarb, which is grown for its stalks. Buckwheat, on the other hand, is for its seeds and is cultivated in grown countries where the soil is too poor and the climate too cold for other cereals to The whole grains can be boiled grow.like rice or baked in sweet puddings. Buckwheat flour figures in the wonderful Russian pancakes called blini.Here the grain is toasted, paired with shiitake mushrooms, and glossed with porcini oil. This fragrant oil really makes the salad; there is no substitute for it in this recipe.

At Mangia, we roast fruit. Here it is grapes, a wonderful touch that softens their texture, "bursting" them as it concentrates their sweetness. With toasted almonds and fresh mint, this salad is finished with nothing more than cinnamon-scented olive oil.

If you use a charcoal grill, as opposed to a gas or electric one, you know that the optimum moment for grilling depends upon a lot of factors, not the least of which is the weather or the way the fire was built. If you deal with those kinds of vagaries, this is the perfect recipe tomake. The salmon can be marinated and grilled ahead; it can even be refrigerated several hours in advance of serving. All you really have to factor in is the half hour that is needed for it to stand at room temperature to come to full flavor.

Dopo aver acquistato l'opera, Justin Sun ha deciso di mangiarla per dimostrare che, come le sue criptovalute, il valore della controversa opera dell'artista italiano è più concettuale che materiale.

There's no such thing as an Italian dish. Each region of Italy (and even each town) has its own favorite recipes based on the produce found in their area. Join us as we explore the highlights of eating your way around Italy with journalist Maria Pasquale, author of a new book on doing just that.Read the full episode show notes here > untolditaly.com/248NEW! Online travel assistant - check it out hereSupport the showJoin our mailing list and get our FREE Italy trip planning checklist - subscribe here | Join us on tour: Trip schedule | Discover our Trip Planning Services | Visit our online store | Follow: Instagram • Facebook • YouTube • Italy Travel Planning CommunityThe Untold Italy travel podcast is an independent production. Podcast Editing, Audio Production and Website Development by Mark Hatter. Production Assistance and Content Writing by the other Katie Clarke - yes there are two of us!

Tomato, Garlic, Basil, Simmer. This week we read beloved actor-turned-food journalist Stanley Tucci's new book "What I Ate in One Year: (and related thoughts)." Join us at the market as we select the perfect ingredients to pair with this delicious diary—including his possibly open marriage to Emily Blunt's sister, dining with King Charles, bad Italian food in Italy, discovering tequila with Blake Lively, under-seared scallops, parenting toddlers at 60, shopping for a group vacation, loving hotels, and how to make the perfect meal with only onions. Mangia!Support the show: https://www.patreon.com/cbcthepodSee omnystudio.com/listener for privacy information.