Podcasts about Mozzarella

On this episode we have some Nintendo tariff news and some riblets.  Then Aaron comes on to give us his top ten.  

It's a Lick the Plate family affair kicking us off for Season 3! WHAT'S ON THE PLATE: Melissa Nettleford (2:46) – No Expenses Spared. Sergio's Italian. Asian Fusion. Food Fuelled By Love.Milton Lopes (5:12) – Portuguese Birthday Song! Wine Memories. Chateauneuf du Pape. Cote du Rhone. England Is Not A Wine Country.Ricardo Castro (12:20) – Brazilian BBQ Delights. Rice with Feijoada. Vance LaRoy (14:04) – Show Me Good BBQ: Gates BBQ! Slabs With Good Edges. The Bernie Mac. Burnt Ends.Sweet & Mild BBQ Sauce.Alexis Dionne (16:03) – Buddakan Asian Fusion. Tatiana's NYC.Kevin Fullinck (18:00) – Venezuelan Food! Chicken & Waffles.Carl Dusu (18:53) – Chicken Tagine. Moroccan Flatbread and Tea. Dominos Pizza Party!Sharon Rose (23:06) – Greek King Prawn Linguine with Green Sauce. Cocktails!Mitchell Zhangazha (24:36) – Seafood Boils. Hot & Juicy Shrimp in Dulwich. Angry Crab Shack. Durrock Knox (25:58) – Salmon Cakes with Yum Yum Sauce & Hot Sauce. The Final Word Cocktail.Sian Deia (28:03) – Food For Every Occasion. Cheesy Chips. Red Leicester, Mature Cheddar, Mozzarella.Simeon Montague (32:29) – Tacos & Margaritas! Home Cooked Food Made From Love. Hibachi! Sushi.Toyan Thomas-Browne(36:44) – More Birthday Songs. CAKE! Hummingbird Rainbow Cake Remixed. Carrot & Red Velvet Cake. Cream Cheese Frosting. Sprinkles!Jazz (39:31) – Japanese Food. Chargrilled Eel Sushi. Lamb, Rice & Peas and Coleslaw. Oreo Milkshake. Anything But Cake. Alcohol!Ash, the Travelling Sensei (42:57) – No Birthday Cake. Swahili BBQ On A Water Safari. Family Time. Mum's Sausage Casserole. Grandpa's Jerk Pork.Kyle Cox (46:08) – Full English Breakfast. Bacon! Red Velvet Cake. Ole & Steen's Cinnamon Social Log. Steve Warwick (50:26) – Laughs and Good TimesDujonna Gift (51:18) – Funeral Food. Curry Goat, Rice & Peas, Coleslaw. Fried Chicken. Curry Chicken.Ralph Lewis (51:57) – Exploring the Alternatives & Newness. Enjoy Life!Kimberly Nichole (52:48) – Birthday Love & Appreciation!Taofique (53:09) – And Sometimes We Fast! Red Velvet Cake Request. Replenishment. Lick the Plate's Instagram and TikTok: @licktheplatepodcast Cameron's Instagram and TikTok: @cbjarts licktheplatepodcast@gmail.comInstrumentals, mixing and mastering of the theme song "Lick the Plate" courtesy of Adam Farrell. @farrell33a on Instagram Additional background music provided by https://slipstreammusic.comTrack: "Differences", xander.Download / Stream: https://get.slip.stream/IWrZvIListen on Spotify: https://go-stream.link/sp-xander Track: "Beaming", Johnny MooreDownload / Stream: https://get.slip.stream/mgVEM5Listen on Spotify: https://go-stream.link/sp-johnny-moore Track: "Mild Evenings", Johnny MooreDownload / Stream: https://get.slip.stream/IXwJ07Listen on Spotify: https://go-stream.link/sp-johnny-moore Track: "Process for Us", Johnny MooreDownload / Stream: https://get.slip.stream/G4mqBQListen on Spotify: https://go-stream.link/sp-johnny-moore Track: "Gymnastics"Download / Stream: https://get.slip.stream/Zvaavu Hosted on Acast. See acast.com/privacy for more information.

-What was the best of the weekend for our listeners….in sports, life or anything else? Text (402) 464-5685-The winner gets at $25 gift certificate courtesy of our friends at Valentino'sShow sponsored by NEBCOOur Sponsors:* Check out Hims: https://hims.com/EARLYBREAKAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Like nord for Namsos ligger Toddum gård, hvor Silje og Einar holder til. Der har de melkeproduksjon, og et nybygget ysteri hvor de lager norsk mozzarella, burrata og stracciatella.God fornøyelse!

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Food Fight is back, and this week we tackle another excellent food debate. Listen below as your host John Landecker takes the side of mozzarella sticks. Segment co-host Dan Levy takes jalapeño poppers. Check out Dan's podcast, Barguments! Listen below to hear the debate and who won!

-What was the best of the weekend for our Breakers in their personal lives or the sports world?-Winner receives $25 to Valentino's….text/call in at (402) 464-5685 to submit your best of the weekendShow sponsored by NEBCOAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

-Lots of brackets are busted, but we want to focus on the good things in life---what was the BEST of the weekend?-Winner receives a $25 gift card to Valentino's!Show sponsored by NEBCOOur Sponsors:* Check out Hims: https://hims.com/EARLYBREAKAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Stell dir vor, du beißt in ein Stück Büffelmozzarella, das so frisch ist, dass die cremige Milch beim Anschneiden austritt. In dieser Episode nehmen wir dich mit auf eine Reise nach Kampanien, ins Herz der Mozzarella-Produktion, wo wir die Geheimnisse des weißen Goldes Italiens entdecken. Du erfährst, warum Büffelmilch diesen einzigartigen Geschmack hat, welche handwerkliche Kunst hinter der Herstellung steckt und wie sich die Aromen von Käserei zu Käserei unterscheiden. Gemeinsam erkunden wir nicht nur traditionelle Käsereien, sondern tauchen auch in kreative Rezeptideen ein – von klassischem Caprese bis zur perfekten Pizza mit echtem Mozzarella di Bufala. Lass dich inspirieren, selbst auf Genussreise zu gehen, und entdecke, warum dieser Käse so viel mehr ist als nur eine Zutat. Hör rein und erlebe mit uns ein Stück echtes Italien! Käserei Salati Käserei Polito ************************************************ Abonniere jetzt den Podcast bei Spotifyund verpasse keine Folge mehr! Mehr findest du auch auf den Social-Media-Kanälen Facebook Youtube Instagram Feinschmeckertouren ************************************************

-It's St. Patrick's Day today—which will be fun---but we want the best from the weekend…what do the Breakers have?-Winner gets a $25 gift card to Valentino's to be picked up from the station..Show sponsored by NEBCOOur Sponsors:* Check out Hims: https://hims.com/EARLYBREAKAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

An easy, mostly hands-off meal from Kelly Gibney that creates minimal dishes and lets us enjoy those flavours of summer a little longer. You can use 1 large ball of fresh mozzarella or opt for the bite-sized version. Both will work beautifully. Baby spinach or fresh basil could be used instead of rocket leaves. Get the recipe here. [picture id="4KAU0K4_RNZ_roasted_cherry_tomato_caper_mozzarella_linguine_3_jpg" crop="16x10" layout="full"]

ROMA (ITALPRESS) - Rafforzare il legame tra formazione accademica, tutela delle produzioni certificate e valorizzazione del patrimonio enogastronomico e turistico italiano. È l'obiettivo della nuova collaborazione istituzionale avviata tra l'Università per stranieri di Perugia, attraverso il corso di laurea “Made in Italy, Cibo e Ospitalità” (MICO) e la Fondazione Qualivita. Il percorso formativo porta alla formazione di una figura professionale altamente qualificata, capace di coniugare la cultura del Made in Italy agroalimentare di qualità con competenze specifiche nei settori dell'ospitalità e del turismo. Nell'ambito del percorso, il contributo di Qualivita riguarderà in particolare i prodotti Dop Igp e il Turismo Dop, avvalendosi della collaborazione dei principali Consorzi di Tutela italiani, tra cui quelli di Mozzarella di Bufala Campana Dop Aceto Balsamico di Modena Igp olio Riviera Ligure Dop Burrata di Andria Igp, Prosciutto di Parma Dop. Il corso di laurea MICO, si pone l'obiettivo di professionisti in grado di promuovere e valorizzare la specificità e l'eccellenza dello stile italiano nel mondo. I laureati di questo corso, saranno dei veri e propri “ambasciatori del Made in Italy”, con un approccio interdisciplinare e sistemico che integra competenze culturali, tecniche, manageriali e scientifiche nei settori del cibo, del turismo e dell'ospitalità.mgg/mrv

Gast: Chef-eigenaar Emile van der Staak van groenterestaurant De Nieuwe Winkel (Nijmegen). Sommelier: Iris Saaman (Vannu, Bavel). Restaurantrecensie: Puur Sanh (Berg en Dal). Raar vegan ding: Mozzarella van DreamFarm (Albert Heijn).

-State Girls Basketball is over, Husker athletics had an up-and-down weekend…what was the best of the weekend for Breakers?-The winner gets at $25 gift card to Valentino's…as chosen by the StoolShow sponsored by NEBCOOur Sponsors:* Check out Hims: https://hims.com/EARLYBREAKAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

River Toussaint Rabbitte is the frontwoman of wht.rbbt.obj, a favorite artist of this podcast, and she’s getting ready to release a solo single called “Put Down For Love” - “a slow-burning Pop/R&B ballad that drips with passion, submission, and the intoxicating pull of obsession.” In short, it’s a whole vibe and a stunning piece of music. River joined me for a chat in front of Tuscan Market & Wine Shop (141 W Wing St, Arlington Heights, IL 60005), and Tuscan owner Tracy jumped in the back seat with a Tuscan Heat pizza (Basil Pesto Sauce, Smoked Gouda, Mozzarella, Italian Sausage and Hot Giardiniera) to share. The Tuscan Heat is a remarkably well-balanced slice of pizza. If you’re in the northwest burbs and looking for a perfect, friendly, chill place to enjoy a glass of wine or cold beer, Tuscan Market is your new place. In addition to talking about “Put Down for Love,” River and I talked about her provocative lyrics, a Car Con Carne “Easter egg” that I caught in a recent wht.rbbt.obj performance, the forthcoming wht.rbbt.obj vinyl release, her approach to vocals, and what’s next for wht.rbbt.obj. ## Car Con Carne sponsored by Easy Automation: easy-automation.net Transform your living space with cutting-edge home automation. Experience seamless control over audio/video, lighting, climate, security, and more. Embrace the future of smart living – your home, your rules. Get a quote by visiting easy-automation.net, or give Dan a call at 630.730.3728See omnystudio.com/listener for privacy information.

Stell dir vor, du beißt in einen Mozzarella, der so frisch ist, dass er beim Anschneiden seine cremige Milch verströmt – intensiv, vollmundig, einfach unvergleichlich. In dieser Episode nehmen wir dich mit nach Kampanien, dorthin, wo das weiße Gold Italiens seinen Ursprung hat. Wir erzählen dir von unseren Besuchen bei zwei herausragenden Mozzarella-Produzenten, von der ersten Verkostung, die uns sprachlos machte, und von den besonderen Herstellungsverfahren, die diesen Käse so einzigartig machen. Doch das ist nicht alles – wir entdecken auch ein Eis aus Büffelmilch, das mich mit seiner unerwarteten Süße überrascht, und lassen uns von cremigem Ricotta und herzhaften Wurstwaren verführen. Diese Produzenten sind mehr als nur Manufakturen – sie sind Orte des Genusses und der Leidenschaft für Qualität. Lass dich von unserer Reise inspirieren und erfahre, warum du diesen Mozzarella einmal selbst probieren musst. Hör rein und tauche mit uns ein in die Welt des echten italienischen Geschmacks! Unsere Empfehlungen aus dieser Episode: Manufaktur Barlotti Masseria Fuscillo ************************************************ Abonniere jetzt den Podcast bei Spotifyund verpasse keine Folge mehr! Mehr findest du auch auf den Social-Media-Kanälen Facebook Youtube Instagram Feinschmeckertouren ************************************************

Portland City Administrator Michael Jordan released his recommendations on how to address the city's massive budget deficit by eliminating over two hundred jobs and cutting programs that fund services like road maintenance and community centers. Host Claudia Meza and executive producer John Notarianni dig through the numbers on the midweek news roundup. Plus, we're sharing some notes and recommendations from you, our listeners! Discussed in Today's Episode: Portland Official Recommends Eliminating Hundreds of Jobs, Deep Program Cuts as City Shortfall, Reductions Top $150M [Oregonian]   Portland's Highest Salaried City Employee Gets 3rd Raise in a Year Amid Looming Layoffs, Cuts [Oregonian

-NEW SEGMENT—we let the Breakers tell us what was the BEST of the weekend---sports, life, etc.-Best text answer wins at $25 gift card to Valentino's…no case of the Mondays here!Our Sponsors:* Check out Hims: https://hims.com/EARLYBREAKAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Sonne, Meer und unvergessliche Aromen – in dieser Episode nehmen wir dich mit an die traumhafte Westküste Kalabriens, nach Diamante und Belvedere Marittimo. Stell dir vor, du schlenderst durch ein charmantes Küstenstädtchen, die warme Brise trägt den Duft von frisch gebackenem Brot und würziger `Nduja-Wurst zu dir. Der erste Bissen von cremigem Mozzarella di Bufala zergeht auf der Zunge, direkt aus einer kleinen Käserei, die noch nach traditioneller Art arbeitet. Weiter geht es in ein Fischrestaurant, wo der fangfrische Geschmack des Meeres auf kreative Pasta trifft – ein wahres Fest für die Sinne. Der goldene Kieselstrand von Sabbia d`Oro lädt danach zum Entspannen ein, während die Wellen sanft rauschen. Und auch wenn hier und da Badeschuhe nötig sind, ist das kristallklare Wasser jede Mühe wert. Zwischen genussvollen Entdeckungen und entspannten Momenten spiegelt sich in jeder Ecke dieser Reise der echte Charme Kalabriens wider. Hör rein, lass dich inspirieren und komm mit auf diese kulinarische Abenteuerreise! Agriturismo L'Arca Ristorante L'Approdo Ristorante Sabbia d'Oro Caseificio Degusteria Capitale 2.0, Via variante SS18, 87020 Grisolia CS, Italien Ristorante il diavolo di mare, Piazza Giovanni Grossi, 36, 87021 Belvedere Marittimo CS, Italien ************************************************ Abonniere jetzt den Podcast bei Spotifyund verpasse keine Folge mehr! Mehr findest du auch auf den Social-Media-Kanälen Facebook Youtube Instagram Feinschmeckertouren ************************************************

Diese Jubiläumsepisode musst du hören!

durée : 00:19:46 - C'est bon ça, c'est fait en Isère ? - Champion du monde de la pizza en double en 2022, Alain-Patrick Fauconnet nous livre ses astuces pour une pizza réussie. Pâte, fromages, cuisson : découvrez ses conseils pour sublimer vos recettes maison !

Tonight, let's drift off to sleep with a soothing exploration of lasagna. This beloved layered pasta dish has a rich history, from its ancient origins to its modern variations enjoyed worldwide. Whether you prefer a classic Italian recipe or a cheesy American twist, this episode will lull you into relaxation with all the delicious details—minus the calories. So, tuck in, unwind, and let the gentle narration guide you to restful slumber. For more bedtime stories, visit icantsleeppodcast.com. Show Notes: ⏳ Timestamps 00:00 Welcome to the podcast 00:32 Intro to lasagna 01:26 Etymology 04:34 Origins and history 04:41 Variations 08:34 Intro to ragù 09:33 Varieties 10:58 History 13:20 Béchamel sauce 13:33 Adaptations 14:50 Variants 15:03 Uses 15:46 Ricotta 17:16 History 18:40 Mozzarella 20:00 Etymology 20:19 Types 21:46 Parmesan intro 23:16 Production 28:03 Industry 29:14 Consumption 30:23 History

Most people dream of visiting Italy for its rich history, world-renowned food, and breathtaking landscapes. But what happens when a trip is more than just sightseeing? In this episode of Random and Unscripted, Sean shares his deeply personal journey through Italy—one that wasn't about ticking destinations off a list but about rediscovering roots, embracing spontaneity, and letting the experience shape itself.Trains, Food, and Ancestral ConnectionsWhat starts as a casual discussion quickly turns into a story about traveling through Italy by train, stopping in places both famous and obscure, and experiencing the country in an unstructured, immersive way. Sean recounts his journey from Pisa to Sicily, highlighting the unexpected moments that made the trip unforgettable—like eating fresh mozzarella and tomatoes straight from local markets or navigating train strikes with a mix of patience and humor.But this wasn't just a trip for the sake of travel. It was a return to his family's origins, a search for something deeper. In Palermo, Sean attempts to track down official birth records of his ancestors, stepping into a municipal building filled with centuries-old documents. Meanwhile, in a small Sicilian town, a chance encounter at a local café connects him to a relative by marriage, proving that sometimes, history has a way of finding you.The Beauty of Unplanned TravelThere's something about wandering without a rigid itinerary that leads to the most unexpected discoveries. Whether it's finding the best gelato in Salerno, getting swept up in a local festival, or realizing that his great-grandfather's name is inscribed on a town's war memorial, Sean's experience proves that travel isn't just about places—it's about stories.This episode isn't just about Italy. It's about the joy of unscripted moments, the importance of stepping off the beaten path, and the power of exploring where you come from. If you've ever thought about taking a trip just to see where the road leads, this conversation might be the push you need.Listen now and let the randomness take you somewhere unexpected.Marco Ciappelli, Co-Founder at ITSPmagazine [@ITSPmagazine] and Host of Redefining Society Podcast & Audio Signals Podcast | On ITSPmagazine: https://www.itspmagazine.com/itspmagazine-podcast-radio-hosts/marco-ciappelliSean Martin, Co-Founder at ITSPmagazine [@ITSPmagazine] and Host of Redefining CyberSecurity Podcast & Music Evolves Podcast | On ITSPmagazine: https://www.itspmagazine.com/sean-martinMore Random and Unscripted Podcast content: https://www.randomandunscripted.comRandom and Unscripted Podcast  playlist on YouTube: https://www.youtube.com/playlist?list=PLnYu0psdcllQx7EJswMWTfaTdzzU3Dh1RITSPmagazine YouTube Channel: https://www.youtube.com/@itspmagazineBe sure to share and subscribe!

Nous partons à la rencontre de Mickaël Christmannen, au beau milieu du Bas-Rhin, à Uhrwiller. C'est dans sa ferme du Domaine des Bufflonnes que cet agriculteur fabrique, depuis 2018, de la mozzarella. Ce fromage typiquement italien trouve ainsi parfaitement ses marques, ici, en Alsace. Pour le produire, Mickaël élève plus d'une centaine de bufflonnes, dont une grande partie est consacrée à la production du lait.

Heute gibt's zwei fantastische Rezepte in einer Folge – und die Kombination ist einfach genial! Ein würziger Kichererbsensalat mit cremigem Mozzarella, knackiger Gurke und einer überraschend simplen, aber perfekt abgestimmten Zitronen-Vinaigrette. Dazu ultra leckere Stremellachs-Wraps mit einer cremig-würzigen Sauce, frischem Gemüse und crunchigen Walnüssen. Beides zusammen sorgt für maximalen Genuss mit minimalem Aufwand – genau das Richtige für ein unkompliziertes, aber grandioses Abendessen!

277 - Mozzarella In ProductX 2025 by מוצרלה | Mozzarella- A Product Management Podcast

New Culture, a company boasting its ability to combine traditional cheese-making and innovative food science to make a cheese that stretches, melts, and tastes like the real deal, has now, according to their website, submitted their product label and registration for approval by the California Department of Food and Agriculture.

Welcome back to The Journey Podcast! On today's episode we had the pleasure of sitting down Mark Brucato also know as Lil Mo Mozzarella. Lil Mo showed a side that you have never seen before. We dive deep into his mental health journey, what he deals with on the daily, and how he got to where he is today. There is so many gems in here, we know this episode will help a lot of people, especially hearing it from a guy like Lil Mo. Hope you enjoy! YouTube https://www.youtube.com/@TheJourneyPodcast_ APPLE https://podcasts.apple.com/us/podcast/the-journey-podcast/id1525956495 INSTAGRAM https://www.instagram.com/ztc6 https://www.instagram.com/jakemoscato https://www.instagram.com/thejourneypodcast https://www.instagram.com/johnscafiddijr https://www.instagram.com/atwarworldwide https://www.instagram.com/lilmomozzarella https://www.instagram.com/barrottasupperclub Tik Tok http://www.tiktok.com/@thejourneypodcast__

Try to find fresh mozzarella for this recipe. Its creamy, supple quality melds beautifully with the caramel-sweet peppers and salty prosciutto. Leftovers make tasty sandwiches. In fact, these peppers should be served with wonderful crusty bread.

In this "Meet the Mafia" special on Centered on Buffalo," comedian & food critic Mark Brucato, "Lil Mo Mozzarella," known for his "How ya doin" catchphrase and internet comedy skits, shares his journey from HVAC work to social media stardom. His content, which uplifted local businesses during the COVID-19 era, gained him fame, leading to features on Fox 5 and Access Hollywood, and an NFL commercial deal. A passionate Bills fan, his affection for the team started with a memorable Chiefs game, intertwining his social media influence with his love for sports. IG: @LilmomozzarellaSponsored by:Prime HydrationDan-O's SeasoningFollow Dan-O's Seasoning on Social @danosseasoning www.danosseasoning.com Follow Centered on Buffalo on social @thebuffalopodApparel: Bluecheesemafia.com

Welcome to The Blathering on The Napzok Network. Part ramble, part rant, part joy, part anger -- the Blathering is a solo podcast from Ken Napzok. The on-air sign goes on and the show goes from there. The live episodes are recorded on Ken's YouTube, Twitch, and Facebook channels. Get Ken's Comedy Album ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠IN MY DAY⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Purchase Ken's book ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Why We Love Stars: The Great Moments That Built A Galaxy Far, Far Away.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Enjoy ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Moonagers⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠kennapzok.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/the-napzok-network/support

On today's episode of the podcast Carlo Carciotto shares the secret behind his empire, being driends with Action Bronson, and why the Bronx is the best boro. Timecodes (Episode #101): 0:00 - Intro 0:49 - Skip Intro 16:01 - The Secret to Mozzarella 23:18 - How to make Mozzarella 29:11 - Winning a James Beard Award 39:11 - How Carlo Met Action Bronson 58:00 - Carlo on Providing People Wrong 1:08:35 - Father Son Relationships are Hard 1:30:04 - The Past/Present of the Bronx 1:36:04 - New Jersey VS. New York Pizza 1:42:45 - Carlo's Highest High/Lowest Low Follow The John Rondi Show TikTok: https://www.tiktok.com/@johnrondipodcast Instagram: https://www.instagram.com/johnrondipodcast Spotify: https://open.spotify.com/show/7xuYMlfFAXUfReoHKGHjb6?si=f95c4e4fc82c40df Apple Music: https://podcasts.apple.com/us/podcast/on-the-rocks/id1670365515 Follow Carlo Caciotto Instagram: https://www.instagram.com/carcio1990/ TikTok: https://www.tiktok.com/@casa_della_mozzarella_ Casa Della Mozzarella: https://www.instagram.com/casadellamozzarella/?hl=en Follow John Rondi Instagram: https://www.instagram.com/johnrondi TikTok: www.tiktok.com/@johnnyrondi #ontherocks #podcast #johnrondi

The crew fight an array of terrifying undead and learn about odd kitchen habits.

How do you pack all of Naples Italy into a food truck? Well, you can start with a motivated Brazilian with Italian parents who found food was his passion, cooked at several restaurants, moved to the US to learn English then went over to Italy to study VPN pizza. That person is John Anthony St. Patrick and that food truck is Spacca Naploi. I encountered this hot and fresh pizza and John Anthony when I went out for dinner and we connected afterward to talk all things pizza. Oh and he does handmade Mozzarella and brought some in studio! Hang on to your fork and listen if you're hungry!

Cette semaine, Laurent Mariotte est entouré des chroniqueurs Oliviers Poels et Jean-Luc Petitrenaud. Quel est votre goût de la semaine ? C'est la question rituelle posée par Laurent Mariotte. Ça peut être une saveur qui a marqué gustativement leur semaine, un restaurant qui leur a tapé dans l'œil, un plat qu'ils ont cuisiné ou qu'on leur a concocté. L'occasion de découvrir de nouveaux goûts ou de nouvelles adresses, des coups de cœur mais aussi, pour eux, de passer des coups de gueule. Olivier Poels s'est régalé avec une salade de lentilles et mozzarella avec de la coriandre. Une belle idée pour l'automne ! Jean-Luc Petitrenaud quant à lui, a eu un coup de cœur pour le restaurant le Sancerre situé avenue Rapp à Paris. Et Laurent Mariotte nous parle d'un plat de côte à la chinoise.

On this week's edition of the Flavors of Northwest Arkansas podcast we head up to Bentonville and talk to Chef & Owner Soerke Peters of Mezzaluna Pastaria, and let me tell you, this man has had some experiences that will absolutely blow you away. But first, a quick note if you're listening to this on October 23rd or 24th in 2024, Top Chef NWA is happening Friday night. I've talked about Top Chef here a few times and it's a great event, as we went last year for the first time. It's the big fundraiser of the year for the Rogers Public Library Foundation, and 4 chefs (actually 3 chefs and a team of students from Brightwater) will compete for the title. Last year's winner Chef Garyn Folden from Cura Culinary will be one of the judges this year. With your ticket, you will experience a minimum of four dishes prepared by the competing chefs & teams. You will also enjoy grilling stations, pass dishes, signature cocktails, mouthwatering appetizers, decadent desserts, and an open bar… for $75. Great deal, great cause, great time! You can get your tickets at the Rogers Public Library Foundation website, or you can just go to the ticket link on our Flavors of Northwest Arkansas Facebook and Instagram pages.  Hustle and get yours before they sell out! Back in July, we interviewed Mitchell Owen from Zelli Pasta, and they had a super-busy summer, with their growth and expansion of the store. Mitchell did have some breaking news for us back in July and told us that they were working on an in-house tomato sauce sourced from Arkansas grown tomatoes. It's now available and you can pick it up at the store in downtown Springdale! Mezzaluna in downtown Bentonville held their grand opening on August 19th and have been humming ever since. Chef & Owner Soerke Peters also owns and operates a Mezzlauna on the Monterey Bay in California- so, why Bentonville? He explains. Unlike most of us, he knew what he wanted to do at a very early age. He got into training to be a chef after high school, and as a new young chef, he got hazed. You'll hear his stories. Early on, he was working at Michelin star restaurants, where he really learned the trade. Chef Peters was named Executive Chef for the 1990 World's Fair in Russia & Siberia. How do you order food for thousands of people? Also, he served one of the biggest dignitaries of that time and had little-to-no notice before having to do so. Some wild stories from that job. And finally, what I ask everyone- what was your last 24 hours like before you opened your doors? It was… active. Listen and subscribe wherever you listen to podcasts!

These panini are so simple to prepare and so delicious, that they should become a summer staple when tomato season is in swing. Use only fresh mozzarella and luscious, juicy tomatoes. If you can't find focaccia, try country bread-just toast the slices in the oven at 350 degrees Fahrenheit for 5 minutes. (If the slices are too big, cut the 6 slices in half before toasting. These are the best bite sizes.) When the ingredients here are at their peak, all in top form, these are true works of art.

Lukas Bucheli tritt mit 39 Jahren zur Lehrabschlussprüfung an. Er hat seinen lukrativen Managerjob bei einem internationalen Konzern in China an den Nagel gehängt, um Käser zu werden und sein eigenes Unternehmen zu gründen. Dafür müssen er und seine Familie über Jahre auf vieles verzichten. Er hätte einfach so weitermachen können: Lukas Bucheli machte international Karriere als Marketing-Manager und verdiente gut. Aber vollends glücklich machte ihn das nicht. Er wollte etwas Eigenes aufbauen und beweisen, dass er auch als Unternehmer besteht. Nach vielen Berufsjahren in der Lebensmittelbranche glaubte er, eine Marktlücke gefunden zu haben: Mozzarella und Burrata. Sein Plan: eine Lehre als Milchtechnologe machen, eine Firma gründen, tüfteln, Kredit aufnehmen, Mitarbeitende einstellen – und raus auf den Markt. Ein Plan, der auch seiner fünfköpfigen Familie einiges abverlangt.

This chewy, tender cheese gets its stretch from the production process and its richness from the buffalos themselves. Anney and Lauren dig into the science and history behind buffalo mozzarella.See omnystudio.com/listener for privacy information.

Smoked mozzarella serves as the perfect counterpoint to the juiciness of roasted tomatoes here. Warming these sandwiches in the oven so that the cheese has barely melted makes this combination totally unforgettable. Good country bread is a must.Smoked mozzarella is becoming more widely available, but if you can't find it, fresh mozzarella can be substituted. It won't be the same sandwich, but it will still be very good.

In a world of Duanes, be a Buffy.

In a world of Duanes, be a Buffy.

This week on Teach Me Daddy, we are learning how to make cheese! Specifically fresh mozzarella! Matteo Lane & Chris Distefano dive into the delicious world of cheese, learning how to make mozzarella from scratch! With the guidance of their friend Nino Palummo, the comedians take a break from their usual romantic lessons to tackle something equally essential to life: cheese-making. Whether you're a cheese connoisseur or just someone who loves a good sandwich, this episode will have you laughing and learning all at once. The episode kicks off with a step-by-step guide to making mozzarella at home. Chris and Matteo discover that it's not as easy as it looks, but they persevere, turning milk into stretchy, creamy mozzarella right before your eyes and ears! Thank you to Nino and be sure to give him a follow and hire him for a fun night with friends or family! https://www.ninothemozzman.com/ Here's a quick rundown of the steps they followed: 1. Heat the Milk: Start with fresh, high-quality whole milk, heating it to around 85°F. 2. Add Rennet & Citric Acid: Once the milk is at the right temperature, add citric acid to help the curds form. Then, rennet is added to set the curds. 3. Cut the Curds After letting the mixture sit, the curds start to form. Matteo talks about how cutting curds feels oddly satisfying, like popping bubble wrap but cheesier. 4. Heat & Stretch the Curds: The curds are heated again and stretched to achieve that classic mozzarella texture. 5. Form the Mozzarella Balls: Finally, the mozzarella is shaped into balls and cooled in an ice bath. The episode ends with Matteo and Chris triumphantly showing off their homemade cheese, declaring that mozzarella truly belongs on sandwiches! And to those who dare to say mozzarella doesn't belong on a sandwich—Chris and Matteo have a few choice words for you. Shame! Whether it's a classic Italian sub or a creative twist on grilled cheese, mozzarella's gooey goodness is unmatched. This episode is filled with laughs, cheesy puns, and the undeniable truth: mozzarella makes everything better, especially sandwiches. Tune in for all the fun, food, and a reminder that sometimes the simplest pleasures, like making cheese from scratch, can teach us something about life... and love.

We address common misconceptions about food counterfeiting and protection. While generic food items like pizza or mozzarella cannot be legally protected against imitation, specific products with designations of origin, such as Mozzarella di Bufala Campana DOP, can and should be safeguarded. This protection ensures quality, preserves cultural heritage, and supports local economies. We talk about a few analogies, comparing generic foods to cars and specific protected items to luxury brands.

Today we have we have a solo podcast. We talk about my recent shows the last weekend, health updates, and how I'm Gettin' Better.   UPCOMING SHOWS   Aug 9-10 Dania Pointe Improve in Dania Beach FL Aug 24 Agua Caliente Casino, Palm Springs, CA Sept 26-28 Helium Comedy Club, Portland OR Oct 25-26 Laugh Comedy Club, Seattle WA Nov 29-Dec 1 The Comedy Club of Kansas City, Kansas City MO   Follow me on my Twitch channel for comedy nights, video games with friends, and more! https://www.twitch.tv/ron_funches   Become a Patron at http://www.patreon.com/gettinbetterwithron and get perks like personal affirmations, shoutouts, hand written letters, tickets to my shows, and much more!   We have an Instagram! Give us a follow for classic clips and positive affirmations at @gettinbetterpodcast   For all tour dates and merch go to http://www.ronfunches.com   Don't forget to hit subscribe for weekly podcasts!   Ron Funches, Ron Funches Podcast, Gettin' Better, Gettin' Better with Ron Funches, Podcast, Comedy Podcast   This episode is brought to you by Factor.  Go to factormeals.com/funches50 for 50% off your first box plus 20% off your next month  

David stayed at a London hotel last night and is shattered after a late night out in Soho. He's also feeling very old after being around so many trendy, young London people. But he's ordered some room service, which Joe reveals he's never done before - so David wants to know why. It turns out he's rather more of reluctant to spend money than David had realised. So stay tuned to find out why rather than the occasional hotel luxury, Joe prefers a trip to the supermarket to buy some fruit and a carton of mini mozzarella balls. Somewhat predictably, this episode contains quite a bit of unraveling… FOR ALL THINGS CHATABIX'Y FOLLOW/SUBSCRIBE/CONTACT: You Tube: https://www.youtube.com/@chatabixpodcast Twitter: https://twitter.com/chatabix1 Insta: https://www.instagram.com/chatabixpodcast/ Patreon: https://www.patreon.com/chatabix Merch: https://chatabixshop.com/ Contact us: chatabix@yahoo.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

00:00:00 Rachel Friedman And Brandon Gano, Michael Fleischner 00:01:10 Fruits And Vegetables Peter Rabbits Passion 00:01:49 Men Seldom Make Passes At Women Wearing Glasses 00:02:26 12 Letter Words For 100 Deli, Jewish, Mozzarella, Italian 00:02:56 12 Letter Mistakes, Fruits And Vegetables, 300 Syrup 00:04:01 Brandon Crowders Redemption In Elimination Challenge 00:04:26 Pineapple, Apple, Pumpkin, Presidents Day, Quotes 00:06:22 Quote Of The Day Frank Lloyd Wright 00:07:04 Architect Guggenheim, George Costanza 00:07:59 Australian Evangelical Tv Shows Praise The Lord 00:08:35 Islands For 100 Papillon, Alcatraz, Butterfly, Dustin Hoffman 00:08:57 Siddhartha Gotama, Dalai Lama, Buddha, Rachels Clue 00:09:39 Water Correct, Rachel In Control 00:10:30 Barry Interesting Smoky The Bear Attraction In Washington, Dc 00:10:51 Washington State, Wiffenpuffs, Famous Acapella Group 00:11:35 Island For 200, Krakatoa For 300 00:12:14 No Idea, Just Nudges 00:12:37 Islands For 400 First To Claim California Gold 00:13:17 Islands For Five, Religion For 500, Astronomy For 300 00:15:48 12 Letter Word For Showing Reverence 00:16:49 Motivational Quotes For 400 And 500 00:18:35 Cocaine Bear Rampaging Bear Powered By Illicit Substance 00:18:50 Business Benefits Of Fractional Coo 00:21:09 Outsourcing Companies Daytoday Management 00:24:50 Would You Like To Get In Touch With Brandon? 00:25:02 Business Growth Tips And Advice From Brandon 00:25:17 Transition Healthy Business, Somatic Yoga 00:25:40 Entrepreneurship For Yoga Teachers And Studio Owners 00:26:53 Yoga Business Keys Uniqueness, Team, Expansion 00:29:29 Yoga Franchises Lose Community, Heart, And Price 00:31:36 Freelancer Training Academy For Industries 00:33:10 Freelancer Training Academy Building Community, Variety, Success 00:34:37 Transition From Fulltime To Part Time Business Success 00:35:50 Skill Sets Grit, Passion, Persistence 00:38:14 First Step Get In Touch 00:38:38 Get In Touch With Guests

354. Mozzarella by The Golden Ratio

EPISODE 326. Sabino and Rocco sit down with owner of formaggio cheese, Anthony “The Big Cheese” Mongiello. Anthony talks about his humble upbringing in Brooklyn, New York, the importance of always believing in yourself, and how he invented the stuff crust pizza and mozzarella cheese sticks. Be sure to follow Formaggio here https://instagram.com/formaggiocheese Follow Sabino here https://instagram.com/sabinocurcio Follow Rocco here https://instagram.com/rocloguercio To shop our merchandise, visit https://www.growingupitaliangui.com Be sure to check our Instagram https://www.instagram.com/growingupitalian As always, if you enjoyed this video, be sure to drop a Like, Comment and please SUBSCRIBE. Grazie a tutti!

Do us and the world a favor. Go to your window and shout out "TINA FEY is on Las Culturistas!" Because it's true and everyone should know! Wish fulfillment is defined this week as Matt and Bowen welcome Great American Tina Fey to discuss Countess Luann fandom, Molly Ringwald's career as a transcriber of French novels, starting out at SNL in the tough-as-hell 90's, watching Benny Hill as a family, the beginning of MTV, Blockbuster culture, and the era of soda, hoagies and no fitness. All this, Disney v. Universal, SJP's 90's film work, Rachel McAdams's impact as Regina George, how Mean Girls was written on Fire Island, what makes the best SNL hosts and the joys and dangers of hosting the Golden Globes. Also, discovering the Tina and Amy magic and bringing that to the road on their Restless Leg Tour (go see it!!!), Reneé Rapp and how the Jimmy Awards are the future, deodorant culture, and a very prescient IDTSH from Tina that ranks as an all-timer. How many mozzarella sticks is enough for you? Something to think about. TINA!See omnystudio.com/listener for privacy information.