Podcasts about Neapolitan

Coming up, health agencies grapple with a Salmonella outbreak across Europe. What's behind it? Also, astronomers spot the fastest-moving star in the Milky Way, hurtling around the supermassive black hole at the heart of the galaxy; regulators in the United States have followed Europe's lead by approving an influenza vaccine that relies on mRNA technology; and we explore the remnants of Neapolitan wine on a 2,000-year-old shipwreck off the coast of Italy. Like this podcast? Please help us by supporting the Naked Scientists

This week we scream for ice cream when we review Ice Cream Man. We also discuss Avatar Aang: The Last Airbender and 72 Hours. All while drinking CHONK: Neapolitan. A smoothie sour by Drekker Brewing Company, out of Fargo, North Dakota. Intro and Beer Selection 0:00-14:21 Ice Cream Man Review 14:21-36:46 Nano Reviews 36:46-45:35 Outro 45:35-48:26 Subscribe to our Patreon for premium episodes! Like us on Facebook! Follow us on Apple Podcasts! Follow us on Spotify! Follow us on  Podbean! Follow us on Instagram! Follow us on TikTok! You can buy individual premium episodes on our Bandcamp! Send your questions and comments to sudsandcinemapodcast@gmail.com Logo and Artwork by @djmikeholiday

The Mad appleBetween August and early September, nature offers the eggplant, a vegetable with intense color and spongy flesh found in kitchens around the world. The eggplant (*Solanum melongena*) has a history as old as plant domestication, fascinating botanical characteristics, and culinary versatility that make it almost indispensable. Botanically speaking, the eggplant belongs to the Solanaceae family, alongside tomatoes, potatoes, and peppers. Although commonly considered a vegetable, its fruit is technically a berry. It originated in Asia—likely between India and Southeast Asia—and descends from wild, thorny, and bitter ancestors such as *Solanum insanum*. Genetic studies indicate that the eggplant was domesticated long ago; over time, selective breeding has reduced thorns, sweetened the flavor, and fostered the emergence of numerous shapes and colors. Varieties come in long and dark, round and purple, white, striped, and green forms. Each type possesses specific organoleptic qualities: long, dark purple varieties—such as the classic Neapolitan—have firm flesh and a delicate flavor, rendering them suitable for grilling or for making *parmigiana*. Round, violet varieties tend to become creamier after cooking and are ideal for sauces or fillings. White eggplants are generally less bitter and very tender.In contrast, green or striped varieties are distinguished by an especially sweet taste and thin skin, making them suitable for quick cooking or grilling. Choosing the right variety can enhance any recipe. In addition, the plant flourishes in warm, sunny conditions; in temperate zones, it is grown as an annual, whereas in milder climates, it can live longer. From there, the history of the eggplant becomes a tale of cultural spread and transformation. It has been cultivated in Asia for centuries and appears in ancient Chinese and Indian texts. It was later introduced to the Mediterranean region by the Arabs, who spread its cultivation starting in the Middle Ages. The Italian word *melanzana* derives from the Arabic bāinjān, having passed through Persian and other languages. Initially, the eggplant was not well-received in Europe; as a member of the nightshade family—which includes many toxic plants—it aroused suspicion.Some even called it the mad apple, fearing it would hurt the mind. Only over time, thanks to the spread of Mediterranean and Southern cuisines, did the eggplant become an integral part of culinary tradition. In Italy, in particular, it is the star of iconic dishes such as the ever-favorite parmigiana, the relish caponata, the Sicilian pasta alla Norma, sautéed eggplant, and stuffed eggplant. In the kitchen, selecting the right eggplant is important. It is best to choose firm specimens with smooth, glossy skin, free of bruises, and with a fresh green stem. If an eggplant is overripe, it will contain more seeds and have a more bitter taste. Traditionally, a salting process was used to draw out moisture: the eggplants were sliced, sprinkled with coarse salt, and left to drain for at least half an hour to remove some of the water and bitterness.Today, available varieties are less bitter, making this step not always necessary; however, it can be useful for reducing oil absorption or achieving a firmer texture. From selection to cooking, eggplant lends itself to numerous techniques. When grilled or griddled, slices acquire a smoky aroma and a tender texture; just a few minutes per side on a hot surface suffice, followed by seasoning with oil, garlic, mint, or parsley and a brief resting period. In the oven, they can be roasted whole—after being pricked—until the skin shrivels and the flesh becomes creamy, rendering them ideal for sauces, purees, or fillings. Alternatively, when sliced ​​or cubed and oven-baked, they require less oil than frying while still retaining an intense flavor. Full Content More Podcasts

The critically acclaimed series of not-so-sweet singular stories continues with four more tales of woe and wonder. Here: the ballad of a falling man; a three-flavored silent meditation; a young girl's quest with her dead best friend; a potpourri of suburban emergencies.News 00:49Ice Cream Man Vol. 2 20:42Back Matter Matters 59:00The Pull-List 57:51Linktr.ee/tradewaitersFollow Us!

Send us Fan MailTwelve years ago, two guys in a baby blue 1967 Chevy truck were blasting 90s hip-hop at a D.C. farmers market and slinging wood-fired pizza to anyone who'd listen. Today, that operation is closing in on 10 locations and building a national franchise.In this episode, we sit down with Chris Brady, co-founder and president of Timber Pizza Co. Chris and his partner Andrew Dana traded tech sales careers for a pizza oven in 2014, opened their first brick-and-mortar in D.C.'s Petworth neighborhood in 2016 and have since expanded across the Mid-Atlantic and Southeast. Now he's focused on franchising the right way: slow, intentional and rooted in the same community-first values that started it all.Here's what Chris gets into:·         The origin story: Why he and Andrew walked away from tech sales, and how a Charlottesville pizza truck sparked the whole thing·         Timber's pizza style: Marrying New York-style crunch and hold with Neapolitan wood-fired chew, plus why provolone earns a spot in the cheese blend·         The 85/15 model: Keeping 85% of every Timber consistent while leaving 15% for local flair like regional craft beer and neighborhood decor·         The dough non-negotiable: Scratch-made recipe with a strict 48-hour proof at every single location, no exceptions·         Vetting franchise partners: Why integrity, a real operational plan and the right market matter more than the check that clears·         Building employee culture: Tip pooling across the house, wages above the tipped minimum and a "we've got your back" approach that's driven five to six year average tenure·         Advice for growing operators: Pay the pros, delegate your weaknesses early and be honest about where you're not the A player·         The road ahead: Staying committed to the Mid-Atlantic and Southeast, with a goal of five to six new stores in 2026 to reach the 15 to 16 unit rangeShow Notes:Timber Pizza Co.Pizza Expo Columbus July 2026 issue of Pizza Today magazine 

Napoli has a true hometown story brewing in the engine room. In this episode, we chart the remarkable journey of 23-year-old Neapolitan midfielder Antonio Vergara. Far from an overnight success, Vergara's path to the first team was forged through gritty lower-league loans and a devastating ACL injury. We analyze his classical number ten style, his tactical value as a silky left-footed creator, and the marquee moments that proved he belongs on the grandest stage.Here is what we are breaking down this week:Breaking down his 182 cm frame, technical half-space orchestration, and surprisingly intense modern press. Reliving that breathtaking Champions League solo goal against Chelsea that made all of Europe stand up and take notice.Looking at how he carved out crucial minutes—including a masterclass 8.7-rated performance against Fiorentina—in a midfield stacked with Kevin De Bruyne and Scott McTominay. What his Supercoppa winner's medal and long-term contract extension tell us about Napoli's ultimate plans for their local boy. `Antonio Vergara`, `SSC Napoli`, `Serie A 2026`, `Champions League`, `Italian Football Podcast`, `Kevin De Bruyne`, `Scott McTominay`, `Napoli vs Chelsea`

Prepare to get gaslit. In this episode of Live, Laugh, Larceny, Trevin and Amanda dive into two stories connected by manipulation, deception, and people who believe everyone else is the problem. Before the crimes, Trevin begins physical therapy for an injured shoulder and arthritic hip, sparking a fresh round of body-image frustration. Amanda accidentally unleashes her full mom voice on an unsuspecting friend after mistaking her for one of her children. For Trivia, Trevin explores the surprising history of Neapolitan ice cream and its original flavor lineup, while Amanda brings one of New York City's strangest pieces of history: the infamous stunt where pranksters temporarily "stole" the deed to the Empire State Building. Then it's time for stories. Trevin takes us to Pennsylvania, where 48-year-old Eric Pierwsza turns a drunken meltdown into a full-scale mantrum. What starts as a bad night escalates into property destruction, an excavator, and consequences that are impossible to ignore. Amanda dives into the decades-long case of Beth Lisa Jaslove and the Center for Growth and Enlightenment, where a trusted therapist allegedly manipulated clients through the so-called Community Money Program. What began in 1999 ultimately became a story of deception, trust, and financial exploitation. From explosive tantrums to calculated manipulation, this episode explores what happens when people abuse power—whether through brute force or psychological control. Take a break from the heavy and get petty. Join our Patreon: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/LiveLaughLarceny⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Check out our website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://livelaughlarceny.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://instagram.com/livelaughlarcenypodcast/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/LiveLaughLarcenyPodcast/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on TikTok: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.tiktok.com/@livelaughlarceny⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Join our Facebook Group: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/groups/livelaughlarcenydoomedcrew⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ If you have a crime you'd like to hear on our show OR have a personal petty story, email us at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠livelaughlarceny@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or send us a DM on any of our socials! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Buddy Blues joins The Tone Mob for a long-overdue conversation about guitar, YouTube, blues, pedals, and the strange little internet ecosystem where all of those things collide. Buddy shares his story, from growing up in Beirut playing classical piano, discovering electric guitar through blues and Pink Floyd, moving to Florida as a teenager, gigging heavily, touring with John Mayall, and eventually finding his way into the world of guitar YouTube after the live music world hit a wall in 2020. Blake and Buddy dig into the grind of making gear content, the difference between demos and entertainment, learning to stop trying to win everybody over, the weirdness of algorithm life, favorite amps, recording setups, Victory amps, Fender Supersonics, the value of bedroom-player opinions, and why guitar culture sometimes takes itself way too seriously. They also talk about Buddy's new LSL Instruments signature Satikoy, Stringjoy strings landing in Guitar Center, the Boss DM-101, proper Neapolitan pizza, and why the blues and death metal apparently share custody of Lebanon's guitar scene. Support The Show And Connect! The Text Chat is back! Hit me up at (503) 751-8577 You can also help out with your gear buying habits by purchasing stuff from ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Tonemob.com/reverb⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Tonemob.com/sweetwater⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or grabbing your guitar/bass strings from ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Tonemob.com/stringjoy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Matthew Cutolo of Gargiulo's in Brooklyn, New York, joins PEEL: A PMQ Pizza Podcast to discuss preserving one of New York's oldest Italian-American restaurant legacies while introducing new generations to authentic Neapolitan pizza. A third-generation member of the family that has owned Gargiulo's since 1965, Cutolo shares how he became the sole keeper of the restaurant's century-old cannoli recipe and why passing down traditions requires far more than simply handing someone a recipe card. In this episode, Cutolo reflects on learning to make pizza as a toddler alongside his grandfather, explains how the restaurant's seasonal Sorrento Pizza Garden brings a taste of Southern Italy to Coney Island with a wood-fired oven imported from Naples, and discusses why simplicity makes Neapolitan pizza one of the most demanding styles to master. He also shares practical advice for operators looking to build their brands through social media, explains why storytelling has become as important as the food itself, and reveals how preserving family traditions continues to shape both Gargiulo's future and his own.

Born in San Pellegrino Terme and arriving in Cape Town with his South African partner in 2011, Diego Milesi talks about building Ferdinando's from a tiny pop-up operation in the Cape Quarter into a loud, chaotic, deeply loved community institution in Observatory.This conversation goes far beyond toppings and dough. We get into the roots of Neapolitan pizza, the obsession with fermentation and hydration, the difference between traditional and contemporary Napoli styles, and why Diego still believes pizza is fundamentally poor people's food: something made to bring people together rather than impress them.We also talk about the culture around Ferdinando's itself. The music, the cocktails, the packed tables, the sense of belonging and the restaurant's long-running association with Pasta Kitchen, a community project legacy of Diego's late partner Kimon, which feeds and connects with vulnerable people living on the streets around Observatory.Along the way there are debates about banana on pizza, artisanal mozzarella, South African ingredients, Italian food purism and why Diego believes the atmosphere around a pizza can matter as much as the pizza itself.Pizza Sessions is sponsored by Banhoek Chilli Oil and will also be launching as a video series on the A Table in the Corner YouTube channel.www.rwm2012.comOn Instagram @a_table_inthecornerCover image sketched by Courtney Cara LawsonAll profile portraits by Russel Wasserfall unless otherwise creditedTitle music: 'In Time' by Olexy via Pixabay

Richmond pizza legend Billy Fallen is back with a new Billy Pie restaurant in Henrico’s West End. In this episode of Eat It, Virginia, Scott Wise and Robey Martin sit down with the longtime baker, restaurateur and entrepreneur behind Billy Bread, Aziza’s on Main, Billy Pasta and Billy Pie to talk about his decades in Richmond’s food scene, his family’s restaurant roots, and why he’s opening another pizza shop. Fallen shares stories about: Starting Billy Bread in Richmond in 1999 after baking in Vermont Learning from legendary French baker Gerard Rubaud Building Aziza’s on Main with his mother Rusty The cult following behind Rusty’s famous cream puffs Launching pizza concepts inside Virginia breweries Growing Billy Pie frozen pizzas into a six-state wholesale business Opening the newest Billy Pie location near Ridge Road Shopping Center in Richmond The conversation also covers artisan bread baking, Neapolitan-style pizza, restaurant life, balancing business and family, Richmond restaurant culture, and the future of Billy Pie. If you love Richmond restaurants, pizza, bread baking, local food stories, brewery culture, and behind-the-scenes conversations with chefs and restaurateurs, this episode is for you.See omnystudio.com/listener for privacy information.

The Pizza Yard is a tiny "Neapolitan-ish" pizzeria in a 120-year-old brickhouse where everything is sourced as locally as possible, with a seasonal menu of pizzas and small dishes based around what local farmers are selling. Owner Matt Reschke joins us to tell the story of how a farmers' market food truck, a decade of backyard pizza parties, and a beautiful old house in Midway added up to one of the most beloved new restaurants in Wasatch County.

In Uptown New Orleans, Freret Street is one of the city's most vibrant corridors – a favorite neighborhood artery for food and nightlife. But this wasn't always the case. Following decades of decline, Freret Street underwent a remarkable revitalization after Hurricane Katrina, becoming a symbol of the city's post-storm rebirth. A leading pioneer this culinary comeback is Chef Adolfo Garcia, whose Freret Street restaurants, High Hat Café and Ancora, became dining destinations in the early 2010s. On this week's show, we look at the career of the legendary chef and explore Freret Street – then and now. We begin with Chef Adolfo, who was born and raised in suburban New Orleans, the son of Panamanian parents. Adolfo has spent the last 40 years creating interesting and innovative restaurants that have introduced New Orleanians to flavors from around the world. He's served cuisines such as Nuevo Latin, Italian, Southern comfort, Neapolitan, and Argentine – always insisting on authenticity and excellence. Adolfo's eateries have included RioMar, Primitivo, and La Boca Steakhouse. Then, we hear from the next generation. Chef Adolfo Garcia Jr. and his wife and business partner Sophia Petrou Garcia are building their own empire on Freret Street with Chi Chi's Chicken & Beer and their wood-fired Spanish restaurant, Dolfy's. Both were raised in the business. While Adolfo Jr. was polishing silverware at RioMar, Sophia was helping serve breakfast and lunch at her family's Lakefront restaurant, Russell's Marina Grill. The couple talk about their journey back home after a decade working in the New York culinary scene and beyond. Finally, Fredo Nogueira and Ryan Iriarte discuss carrying on the legacy of the High Hat Café. The newest co-owners of the Freret Street mainstay talk about Chef Adolfo's mentorship and fill us in on their latest endeavor on Freret, Cuban restaurant Café Conmigo. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In Uptown New Orleans, Freret Street is one of the city's most vibrant corridors – a favorite neighborhood artery for food and nightlife. But this wasn't always the case. Following decades of decline, Freret Street underwent a remarkable revitalization after Hurricane Katrina, becoming a symbol of the city's post-storm rebirth. A leading pioneer this culinary comeback is Chef Adolfo Garcia, whose Freret Street restaurants, High Hat Café and Ancora, became dining destinations in the early 2010s. On this week's show, we look at the career of the legendary chef and explore Freret Street – then and now. We begin with Chef Adolfo, who was born and raised in suburban New Orleans, the son of Panamanian parents. Adolfo has spent the last 40 years creating interesting and innovative restaurants that have introduced New Orleanians to flavors from around the world. He's served cuisines such as Nuevo Latin, Italian, Southern comfort, Neapolitan, and Argentine – always insisting on authenticity and excellence. Adolfo's eateries have included RioMar, Primitivo, and La Boca Steakhouse. Then, we hear from the next generation. Chef Adolfo Garcia Jr. and his wife and business partner Sophia Petrou Garcia are building their own empire on Freret Street with Chi Chi's Chicken & Beer and their wood-fired Spanish restaurant, Dolfy's. Both were raised in the business. While Adolfo Jr. was polishing silverware at RioMar, Sophia was helping serve breakfast and lunch at her family's Lakefront restaurant, Russell's Marina Grill. The couple talk about their journey back home after a decade working in the New York culinary scene and beyond. Finally, Fredo Nogueira and Ryan Iriarte discuss carrying on the legacy of the High Hat Café. The newest co-owners of the Freret Street mainstay talk about Chef Adolfo's mentorship and fill us in on their latest endeavor on Freret, Cuban restaurant Café Conmigo. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Send us Fan MailWhat happens when a 19-year-old tastes life-changing pizza at a Buffalo Bills game? For Joe Powers, it sparks an obsession that transforms a college freshman into the owner of Jay's Artisan Pizza by age 22. In this episode of The Hot Slice podcast, Powers shares his remarkable journey into the world of award-winning Neapolitan and Detroit-style pizza. Powers currently operates one of the most celebrated pizzerias in the country: 50 Top Pizza recently named Jay's the No. 7 pizzeria in the United States! Listeners will discover how Powers' thirst for knowledge led to innovative pizzas such as a French Onion soup pie topped with torched gruyere and served with a side of broth – or an Italian melon puree paired with radicchio and fresh mint.  From learning the ropes under the original owner's guidance to booking a spontaneous two-week trip to a pizza school in Naples, Italy, Powers details the transition from employee to Gen-Z business owner, discussing the realities of managing a staff that is mostly older than him. He emphasizes the importance of leading by example, trusting his instincts and leaning on experienced mentors. SHOW NOTES:  Jay's Artisan Pizza: https://www.jaysbuffalo.com/ 50 Top Pizza Ranking: https://www.50toppizza.it/referenza/jays-2026/ Pizza Expo Columbus: https://pizzaexpocolumbus.pizzatoday.com/

Neapolitan month closes...but net year is on the edge of a knife! Can our heroes find a net in the 1957 Ignmar Berman film?

Recorded at the Palm Street Studio on a Monday night.  Bartending with Phil makes two delicious shots, the whipped cookie and Neapolitan ice cream shot.  The Windjammer situation is a major fiasco.  You can get awesome lobster nachos and Beaver's Pub in Bay City.  Speaking of Bay City...the bridges and toll situations suck.  Rest in Peace Fred, you will be missed by many as a local legend with and even more legendary business card.   Featuring The Grumpy Griller, Brian "The Blade", Phil Nichol, and Adam Filkins.  Make good choices!

Send us Fan MailOn the latest episode of The Hot Slice podcast, we chat with Armando DiMeo, owner of Houston-based Coastline Pizzeria. In addition to 12-inch Neapolitan pies, Coastline specializes in grilled pizza. DiMeo explains that he “wanted to create another style of pizza that would … be the opposite of a Neapolitan pizza.” He threw some dough on the grill, and the rest is history … almost. DiMeo tells The Hot Slice that it took him five years to perfect the pizza style, which uses high-gluten flour and a 24-hour ferment in oiled and seasoned sheet trays.Coastline also is innovating when it comes to its rotating seasonal menu. DiMeo shares that anyone at the pizzeria is encouraged to suggest new additions to the craft cocktail, pizza or small plate menu. Not only do staff members get credit on the menu for dreaming up the seasonal dishes, they also earn $1 for each time their item is sold.“It's just about making the team happy – and the customers really see that,” DiMeo tells The Hot Slice, adding that a Cacio e Pepe-inspired Neapolitan pizza was one of the staff suggestions that proved popular with guests. The profit-sharing program has another incentive: building friendly competition among employees.Listen in to this episode to learn more about grilled pizzas, employee-sourced seasonal menu items and more! Podcast NotesCoastline Pizzeria: https://www.coastlinepizzeriahtx.com/Sign up to be notified when registration opens for Pizza Expo Columbus! 

Pizza has evolved from a simple flatbread into one of the most widely enjoyed foods on the planet. This episode explores the history of pizza, its origins in Italy, the development of regional styles, and how a humble combination of dough, sauce, and toppings became a global phenomenon. Along the way, you'll hear about wood-fired ovens, Neapolitan traditions, cheese production, famous pizza variations, and the surprisingly passionate debates surrounding what does and does not belong on a pizza. It's steady and consistent, with no whispering and no sudden changes, just enough to give your mind something to follow as you wind down. Happy sleeping! Read with permission from Pizza, Wikipedia (https://en.wikipedia.org/wiki/Pizza), licensed under CC BY-SA 4.0. — Ad-free episodes: ⁠icantsleep.supportingcast.fm⁠Have a topic in mind? ⁠Request a topic⁠ Learn more about your ad choices. Visit ⁠megaphone.fm/adchoices Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Vinson Cunningham, Naomi Fry, and Alexandra Schwartz kick off the summer months with a new installment of the Critics at Large advice series. Listeners' questions run the gamut: a high-school economics teacher seeks films for his students which aren't set in the world of finance; a caller from Iran looks for cultural works to help endure periods of extreme uncertainty; and two friends on the cusp of college graduation ask for recommendations to guide them in their next chapter. “Art is not a thing separate from our troubles or from our awareness of the insane contingencies of life,” Cunningham says. “It's meant as a companion and a response to those. I think that's shining through in some of these questions.”Read, watch, and listen with the critics:“Sorry to Bother You” (2018)“My Architect: A Son's Journey” (2003)“Les dites cariatides” (1984)“Twenty Minutes in Manhattan,” by Michael SorkinThe photography of Eugène AtgetThe music of the Notorious B.I.G., Heavy D, Fat Joe, and Big Pun“Sentimental Education,” by Gustave FlaubertVáclav Havel's “Audience”“The Best of Everything,” by Rona Jaffe“How to Murder Your Life,” by Cat Marnell“Becoming a Centenarian,” by Calvin Tomkins (The New Yorker)“This Old Man,” by Roger Angell (The New Yorker)“Tabula Rasa,” by John McPhee (The New Yorker)“Kramer vs. Kramer” (1979)“Divorcing,” by Susan TaubesElena Ferrante's Neapolitan novels“Ghost World,” by Daniel Clowes“Frances Ha” (2012)“Asparagus” (1979)Roger Payne's “Songs of the Humpback Whale”“Raise High the Roof Beam, Carpenters and Seymour: An Introduction,” by J. D. SalingerThe poetry of Sylvia Plath, particularly “Tulips”Tony Kushner's “Angels in America”“I Will,” by the Beatles“St. Judy's Comet,” by Paul Simon“Sail Away Ladies,” by OdettaNew episodes drop every Thursday. Follow Critics at Large wherever you get your podcasts.Critics at Large is a weekly discussion from The New Yorker which explores the latest trends in books, television, film, and more. Join us every Thursday as we make unexpected connections between classic texts and pop culture. Learn about your ad choices: dovetail.prx.org/ad-choices

We are still out of town, but we'll be back next week! Until then, please enjoy one our episodes from the end of last year. "How could we talk about Naples and not about the pastries? After all, this is why you listen to Only A Bag! After a few thousand years of outside rule, one of the few good things (which is a weird way of saying, "Thanks for leaving behind some of your food when you ruled over us with an iron fist.") that came from it is the introduction of pastries. Graffa from the Austrian krapfen, baba from the French (and earlier Polish) baba, and sfogliatella from the nuns of Conci die Marini and then through a pastry chef who purchased the recipe and the rights to sell it (which is far more wholesome!). And, of course, like any other sweet thing over the course of history, someone looked at it and asked the age-old question, "Yes, but can it also be fried?". With that, we introduce you to the wonderful world of Neapolitan pastries!"You can join our Patreon for free! Want a shout out on the podcast? Check out our paid tiers. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠patreon.com/cw/theitalytravelpodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠For articles written by us about Italy, check out our website ⁠⁠⁠onlyabag.com ⁠⁠⁠If you'd like to support us by using affiliate links, but don't have the time to hunt them down, we have put them all in one place! Head over to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.onlyabag.com/affiliate-links⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and you can see all of the companies we have partnerships with and you can use them to support Only A Bag (which we deeply appreciate). Thanks for listening! xDarcy and Nathaniel 

The conversation explores the ongoing contract negotiations with Alex Tuch and which players comprise the Buffalo Sabres' untouchable core heading into the offseason. They also debate the value of trading top prospects for elite talent and wrap up with a lighthearted argument over Neapolitan ice cream. 01:00 - Alex Tuch Contract Talks 05:37 - Buffalo's Untouchable Core Players 09:14 - Trading Prospects for Stars 14:31 - Neapolitan Ice Cream Debate 26:09 - Sabres Fluke Watch Discussion

Retired Kansas City Police Intelligence Unit Detective Gary Jenkins sits down with returning guest Scott Deitch for a detailed exploration of one of the more understated yet influential figures in organized crime—Jerry Catena. Scott Deitch, known for his deep research and engaging storytelling, brings insight from his books Cigar City Mafia, Garden State Gangland, and his upcoming release Jersey Boss. The conversation moves from Tampa's mob history to the inner workings of the Genovese crime family, with a focus on Catena's calculated rise through the ranks.

Awww yeah baby. We're back again. Late to the Table. Tom Cruise. 2001. Bad Boy for life! Cameron Crowe! Does Vanilla Sky hold up in 2026? Get. Into. It!

In Episode 276 of The Chazz Palminteri Show, Chazz sits down with Sabino, founder of Growing Up Italian and owner of Anthony & Son Panini Shop in Brooklyn. The conversation focuses on Italian-American culture, authentic food traditions, and the neighborhoods that continue to preserve old-school Italian values. They discuss what makes Neapolitan pizza unique, the importance of ingredients and preparation, and how social media has influenced modern food culture. They also talk about the realities of running a food business, the continued connection people feel to Italian heritage, and upcoming international appearances in London and Italy. Blending humor, food knowledge, and cultural pride, this episode celebrates the traditions that continue to bring people together.

Send us Fan MailOn this week's episode of The Hot Slice podcast, we speak with Mario LaPosta and Dario Paone about what it's like to introduce your pizzeria's customers to pizza styles they might not have tasted before.  Mario LaPosta learned the craft of wood-fired Neapolitan pizzas in Italy before bringing the style to Da LaPosta in Newton, Massachusetts. He shares his journey developing a custom flour blend, which includes a nine-year-old sourdough starter.  LaPosta tells The Hot Slice about his experience opening a second restaurant – Mamma Luca in Portsmouth, New Hampshire – about 90 minutes from his original location. This time, he embarked on a journey with Roman-style pan pizza, which he also offers by the slice. He shares the difference in making dough for the two styles as well as what to know before opening a second location. Next up: We chat with Dario Paone of Volo Craft Pizza in Swampscott, Massachusetts. Paone was raised in a pizzeria family, but when starting this concept, he opted to introduce something new at the time (2017) – Detroit-style pizza. He recalls people asking for the Chicago slice and spreading the word about Volo Craft's Motor City-inspired pies.  He shares with listeners of The Hot Slice his experiences using online reviews to boost business and how he's starting to work with third-party delivery apps to generate lunch business. It's a one-of-a-kind episode with East Coast operators who specialize in pizzas from across the globe. You won't want to miss it! Show Notes:  Register today for Pizza Expo Columbus!  Volo Craft Pizza: https://www.volopizzeria.com/ Da LaPosta: https://dalaposta.com/ Mamma Luca: https://mammaluca.com/ Recorded live at the International Pizza Expo! 

Jacob and Jessica are back to guess the murderer before the credits roll — this time on the new BritBox cozy crime drama “A Taste for Murder,” set on the stunning island of Capri. Between mispronounced Italian, a suspicious water pump, and debates about apps worth $20 million, will they somehow find the killer? In This Episode: Show Intro: A Taste for Murder – A British detective retreats to Capri after his wife's death and ends up, naturally, investigating murders with his teenager in tow. Jacob cannot stress enough how hard it is to feel sorry for someone whose tragedy-coping mechanism is Capri. The Cast Breakdown – Jessica runs through the credits, including a former two-time world Thai boxing champion turned actor, a young actress who played mini Harry Styles in a music video, and the beloved Mrs. Hughes from Downton Abbey (sorry, IMDB — everyone knows that's her biggest role) "Suck it, AI — get your head in the game." — Jessica, on IMDB's algorithm The Episode Recap: "Torta Della Nonna" – A British tourist in a fuchsia dress turns up dead on the rocks below Tiberius Leap. The clues: no shoes, a shredded prenup, a duplicitous boyfriend, a beauty therapist, and a cousin nobody knew existed. The Guesses – Jessica thinks: grifter, jealous boyfriend, push. Jacob thinks: influencer, depressed girlfriend, made to look like a mental health episode. Jacob wins. Jessica graciously concedes. "She said she'd give it to me. That means I win." — Jacob Funny Moments: Jacob's take on the dad dragging his teenage daughter off a date to go chase a murderer together: "What teenage daughter doesn't want to participate in police work?" The duo debating whether the Brit detective has earned the right to "retreat to Capri" after a tragedy, leading to: "My definition of tragedy changes drastically when Capri is an option." Jessica storming into the kitchen at 4 AM thinking Jacob was a burglar — he was feeding the cat. A plate broke. Chaos ensued. The coroner who doesn't want to share information with the police — a first in TV history according to Jacob and Jessica. The mysterious restaurant water pump that Joe keeps splashing his face with, now appearing in multiple episodes. Theories welcome. The Naples police station overrun with plants, many of which were not thriving. Jacob learning what "EVOO" means approximately 20 years after everyone else. The pronunciation gauntlet: Italian cast names, episode titles in Italian, and the word "Neapolitan." Fun History Fact – Tiberius Leap: Emperor Tiberius used that exact cliff to execute servants he didn't like. The Virgin Mary now watches over it. It's fine. Christie's Rating – Jessica gives it 3; Jacob argues for at least 5 (cahoot situation, multiple alibis, prenup shredded the wrong way). They meet somewhere in the middle. You can find us on Apple podcasts: https://podcasts.apple.com/us/podcast/cluedunnit/id1582713330 Spotify: https://open.spotify.com/show/1PLXRlrkJFBTE6eE97YPwQ Overcast: You'll need to login with your Overcast account, but once you do, we're at https://overcast.fm/itunes1582713330/cluedunnit YouTube: https://www.youtube.com/@cluedunnitpodcast   Follow us on the socials and let us know what you think!  Facebook: @cluedunnitpodcast   Instagram: @cluedunnitpodcast And don't forget to discover even more mysteries and community with us on Patreon! 

fWotD Episode 3278: Neapolitan ragù Welcome to featured Wiki of the Day, your daily dose of knowledge from Wikipedia's finest articles.The featured article for Sunday, 26 April 2026, is Neapolitan ragù.Neapolitan ragù is a ragù associated with the city of Naples, Italy, made by browning then braising meat over several hours in tomato purée and sauce. When the meat is ready, it is removed and the sauce is left to continue cooking and thickening. In the Italian meal structure, Neapolitan ragù is served in two stages: first as sauce served over pasta, and then as meat eaten alone or with vegetables, lightly dressed with the remaining sauce.Ragùs are rich, often meaty sauces that are eaten across Italy. The people of Naples hold their version in high regard, calling it rraù in the Neapolitan language, and several writers from the area describe it as the "queen of sauces". Throughout Italy, the dish is known under names including ragù alla napoletana and ragù napoletano. Although it contains tomato and meat, it is fundamentally perceived to be a meat sauce, with the tomato understood as a conduit for meat flavours.Neapolitan ragù evolved from the French ragoût, introduced to Italy in the later 17th century. Over the following 150 years, ingredients foreign to the modern ragù such as asparagus and truffle were dropped, and tomatoes and pasta were added. In the 19th century, emigrants brought the dish to America, where it was developed into the Italian-American gravy and the dish spaghetti and meatballs.The dish is far less well-known than ragù alla bolognese. The two differ in several respects: the Neapolitan ragù cooks for a longer time, includes more tomatoes and rarely celery and carrot, uses whole pieces of meat rather than minced, and is served with short, ridged pastas rather than long, flat ones.This recording reflects the Wikipedia text as of 01:04 UTC on Sunday, 26 April 2026.For the full current version of the article, see Neapolitan ragù on Wikipedia.This podcast uses content from Wikipedia under the Creative Commons Attribution-ShareAlike License.Visit our archives at wikioftheday.com and subscribe to stay updated on new episodes.Follow us on Bluesky at @wikioftheday.com.Also check out Curmudgeon's Corner, a current events podcast.Until next time, I'm neural Gregory.

Tokyo vs. Paris: Two Completely Different Kinds of Magic Would you rather wander the electric streets of Tokyo or get cozy inside a vintage bookstore in Paris? Tokyo is a sensory overload in the best way possible. It's the kind of place where you don't need a plan—just walking around becomes the experience. You'll find vending machines selling everything from hot meals to mystery items, themed cafés (yes, even hedgehogs), and tiny restaurants that have perfected one dish over decades. Neighborhoods like Akihabara and Shibuya feel like stepping into the future, while places like Shimokitazawa bring a more indie, artsy vibe. Paris, on the other hand, is timeless. It's strolling past the Eiffel Tower at sunset, wandering through the Louvre, or sitting at a café for hours just people-watching. Neighborhoods like Le Marais and the Latin Quarter offer a mix of history, culture, and that effortlessly chic Parisian energy. Travel tip: In cities like these, don't over-plan. Leave room for curiosity—it's where the best moments happen.   NYC vs. Italy: A Food Lover's Dream Would you rather eat your way through New York City or explore the regional flavors of Italy? New York is a global food capital. You can try world-class Korean BBQ, authentic Italian pasta, or fresh seafood—all within a few blocks. It's fast-paced, diverse, and constantly evolving. Italy, though, is an experience in itself. Every region has its own identity—from Neapolitan pizza in Naples to rich ragù in Bologna. Meals aren't rushed; they're meant to be savored. Think multiple courses, local wine, and recipes passed down for generations. Travel tip: In Italy, always order like a local: antipasti, primi, secondi, and dolci. It's not just a meal—it's a ritual. And always order regional dishes—no pizza in Venice!   Rome vs. Bangkok: The Ride Matters Would you rather cruise through Rome on a Vespa or zip through Bangkok in a tuk-tuk? Rome on a Vespa is pure cinematic energy. You're weaving past ancient ruins, stopping for espresso in Trastevere, and catching sunset views from hidden hills. It's chaotic, yes—but it's also unforgettable. Bangkok's tuk-tuks are a whole different kind of thrill. They're fast, a little wild, and the perfect way to bounce between temples, markets, and street food spots. It's less about the destination and more about the ride. Travel tip: In Bangkok, always agree on a price before getting in a tuk-tuk. Trust us on this one.   Rio Carnival vs. Times Square NYE: Expectation vs. Reality Would you rather celebrate Carnival in Rio de Janeiro or New Year's Eve in Times Square? Rio Carnival is vibrant, energetic, and completely immersive. Think music, dancing, elaborate costumes, and nonstop celebration. It's one of the most joyful festivals in the world. Times Square on New Year's Eve… is iconic, but also intense. Massive crowds, long waits, freezing temperatures, and very little personal space. It's one of those “once in a lifetime” experiences—but not necessarily for the right reasons. Travel tip: Sometimes the most famous experiences aren't the most enjoyable. Do your research and decide what kind of vibe you actually want.   Lisbon vs. Barcelona: Hidden Gems or Rooftop Views? Would you rather uncover hidden corners in Lisbon or sip cocktails at rooftop bars in Barcelona? Lisbon is all about discovery. Quiet gardens, tucked-away bookstores, and local neighborhoods full of charm. It rewards slow travel and curiosity. Barcelona brings the energy—especially from above. Rooftop bars offer stunning views of the city, from the Sagrada Familia to the Mediterranean. It's lively, social, and perfect for soaking in the atmosphere. Travel tip: Balance both styles. Plan one to two  “highlight” activities per day, and leave the rest open for exploring.   Final Thoughts: The Best Travel Happens in Between No matter which destinations you choose, the real magic of travel isn't just in the landmarks—it's in the moments you don't plan. It's the café you stumble into. The street you didn't mean to turn down. The conversation with a local that changes your perspective. So next time you're exploring a city, give yourself permission to wander. Because getting a little lost? That's where the best stories begin. And if you're ready to take these ideas even further, this episode is packed with travel tips, cultural insights, and destination inspiration to help you explore beyond the tourist traps and plan a more meaningful trip—definitely one to listen to before your next adventure. See you next Travel Brat Tuesday. Until then, travel deeper, slow down, and don't be afraid to go beyond the obvious.   Listen to the Episode Ready to explore Europe beyond the tourist traps? This episode is packed with travel tips, cultural insights, and destination inspiration to help you plan a more meaningful trip.   Read the full blog post here: https://thetravelbrats.com/city-explorations-how-to-travel-like-a-local-and-not-a-tourist/   Watch the full episode here: https://youtu.be/zBjEyjZxgYg   Visit tenontours.com and include the code TRAVELBRAT300 to your initial trip request or provide it when you first connect with your Travel Designer.

In this episode, we track Rasmus Højlund's transformative loan spell at Napoli under the demanding eye of Antonio Conte. We explore how the Danish forward transitioned from the pressure cooker of Manchester United to becoming a tactical linchpin in Italy, analyzing his physical evolution, his link-up play with Scott McTominay, and why Naples might just be his permanent home. Rasmus Højlund, Napoli, Serie A, Antonio Conte, Manchester United transfers

Last week, we learned some thoughts from the kids and computers. In the past, I've received some interesting comments from my readers in my peer group who are having a growing edge with all of this computer technology. I have been reading some perspectives on aging and how to be a kid again. And so I will share these thoughts found on the internet…perhaps it is the 1st draft.Be a kid again. Dot all your i's with smiley faces. Sing into your hairbrush. Grow a milk mustache. Read the funnies. Throw the rest of the paper away. Dunk your cookies. Step carefully over sidewalk cracks. Try to get someone to trade you a better sandwich. Give someone a hug around the neck. Blow the wrapper off a straw. Refuse to eat crust. Make a face the next time somebody tells you no. Ask why a lot. Have someone read you a story. Wear your favorite shirt with your favorite pants even if they don't match. Eat dessert first. Put an orange slice in your mouth, peel side out, and smile at people. Remember to say your prayers. Ride a roller coaster 2 times in a row. Run through the sprinkler with all your clothes on. Lick all the cream out of an Oreo before you eat the cookie part. Eat just the chocolate stripe out of your Neapolitan ice cream. Start thinking now about what you want for your next birthday. Lie on your back in a field and look at the pictures in the clouds. Make a slurping sound with your straw when you get to the bottom of a drink…found on the internet. And don't forget to say your prayers.One more closing thought: international walk day is April 30. On that day, leave your car at home, walk wherever you have to go, and enjoy the spring weather and the surroundings. And remember to mark your calendar for April 30th!Warm Thought: Count your age by friends, not years, and count your life by smiles, not tears. May you have many warm thoughts in the springtime.Warm Thoughts from the Little Home on the Prairie Over a Cup of Tea, written by Dr. Luetta G. WernerPublished in the Marion Record, April 23, 1998.Download the Found Photo Freebie and cherish your memories of the past.Enjoy flipping through the Vintage Photo Book on your coffee table.I hope you enjoyed this podcast episode! Please follow along on this journey by going to visualbenedictions.com or following me on Instagram, Facebook, and Pinterest. You can listen to the podcast on Apple Podcast,Spotify,Stitcher, and Overcast. And don't forget to rate and review so more people can tune in! I'd greatly appreciate it.Till next time,Trina

The QB Coach for the Oregon Ducks has an odd way to determine if he wants a QB on his team or not. Robert Griffin III joins the show to discuss Team USA's flag football team and the last time he bought a drink in Waco, TX. See omnystudio.com/listener for privacy information.

What's the worst thing Steve, Dana, and Julia have ever done? And would you still love them if you knew the answer to that question? That's not a subject for today's episode, but these three do get into The Drama, the dark, polarizing rom-com directed by Kristoffer Borgli starring Zendaya and Robert Pattinson which is animated by such disquieting inquiries.Next, it's time for elk meat, Montana golden hour, and feckless city slickers as our hosts take on Taylor Sheridan's latest The Madison. Starring Michelle Pfeiffer, our hosts agree it's an effective Western soap opera but is its Red State agitprop worth the price of admission?Finally… there's good boy. With their curly mop tops and wet eyes, doodle dog hybrids have nuzzled their way into Americans' hearts. What does that say about us? The hosts discuss these questions and more raised in a recent New Yorker piece by John Seabrook, How Doodles Became the Dog du Jour.In a bonus episode for Slate Plus subscribers, they have a spoiler-rich conversation divulging all of The Drama's dirty secrets.EndorsementsDana: The latest from children's book author (and Dana's partner) Rowboat Watkins, Mousestache, Mooosestache about a riotous world overrun with mustaches. Julia: The memoir The Wanderers by immigration journalist Daniela Gerson detailing her unlikely family history.Steve: Book three of Elena Ferrante's Neapolitan novels Those Who Leave and Those Who Stay and the work of singer-songwriter Ron Sexsmith, including his cover of Bob Dylan's "Tight Connection to My Heart" and his self-titled debut album. --Email us your thoughts at culturefest@slate.com. Podcast production by Benjamin Frisch. Production assistance by Daniel Hirsch. Hosted on Acast. See acast.com/privacy for more information.

What's the worst thing Steve, Dana, and Julia have ever done? And would you still love them if you knew the answer to that question? That's not a subject for today's episode, but these three do get into The Drama, the dark, polarizing rom-com directed by Kristoffer Borgli starring Zendaya and Robert Pattinson which is animated by such disquieting inquiries.Next, it's time for elk meat, Montana golden hour, and feckless city slickers as our hosts take on Taylor Sheridan's latest The Madison. Starring Michelle Pfeiffer, our hosts agree it's an effective Western soap opera but is its Red State agitprop worth the price of admission?Finally… there's good boy. With their curly mop tops and wet eyes, doodle dog hybrids have nuzzled their way into Americans' hearts. What does that say about us? The hosts discuss these questions and more raised in a recent New Yorker piece by John Seabrook, How Doodles Became the Dog du Jour.In a bonus episode for Slate Plus subscribers, they have a spoiler-rich conversation divulging all of The Drama's dirty secrets.EndorsementsDana: The latest from children's book author (and Dana's partner) Rowboat Watkins, Mousestache, Mooosestache about a riotous world overrun with mustaches. Julia: The memoir The Wanderers by immigration journalist Daniela Gerson detailing her unlikely family history.Steve: Book three of Elena Ferrante's Neapolitan novels Those Who Leave and Those Who Stay and the work of singer-songwriter Ron Sexsmith, including his cover of Bob Dylan's "Tight Connection to My Heart" and his self-titled debut album. --Email us your thoughts at culturefest@slate.com. Podcast production by Benjamin Frisch. Production assistance by Daniel Hirsch. Hosted on Acast. See acast.com/privacy for more information.

The QB Coach for the Oregon Ducks has an odd way to determine if he wants a QB on his team or not. Robert Griffin III joins the show to discuss Team USA's flag football team and the last time he bought a drink in Waco, TX. See omnystudio.com/listener for privacy information.

In this episode, we're fueled by the engine room of the Stadio Diego Armando Maradona as we chart the meteoric rise of Frank Zambo Anguissa. Once considered a "depth signing" from Fulham, Anguissa has transformed into a Scudetto-winning icon and a tactical cornerstone for SSC Napoli.We dive into his unique "power-finesse" hybrid style, his knack for coming alive in the Champions League, and his evolution into a genuine goal-scoring threat during the season. Plus, we analyze how his partnership with Scott McTominay and Stanislav Lobotka has created one of the most balanced midfields in European football. If you want to know how to dominate a pitch with both a crunching tackle and a silk-smooth carry, this is the masterclass for you. Frank Zambo Anguissa, SSC Napoli, Serie A, African football stars, midfield tactics

Emily has emerged from Moving Hell (barely, temporarily) just in time for Ky and her to get an episode out on a sweet song featuring multiple bad choices, a very lopsided order, and sixteen tons of nuts. At least, it's a little bit about that. It's a lot about circus instructor stress, a surprise thunder storm, and how Emily's cats are taking the chaos. Make yourself a sundae and tune in! You'll never guess the name of Ky's favorite ice cream flavor!

One of the best episodes in our entire 56-year run (1:00) the Christian podcast pantheon (4:00) a facebook post about women masturbating during childbirth (18:00) Casey on "His Needs, Her Needs" (41:00) deranged comments on Matthew's substack

From Dream to Reality Winchester's dining scene welcomes a fresh voice as Bistro Sojo opens its doors, bringing Mediterranean and tropical flavors to downtown Winchester. Host of The Valley Today, Janet Michael and cohost Justin Kerns from VisitWinchesterVA.com sit down with owners Felix and Martha Addison to uncover the story behind Winchester's most talked-about new restaurant. The Addisons didn't rush into this venture. After moving to the area from Reston, Virginia in 2006, they harbored dreams of opening a restaurant but recognized the timing wasn't right. Instead, they built their reputation gradually, launching their first food truck, Roaming Bistro, in 2016. Two years later, they added Three Fires Pizza, a mobile wood-fired operation serving Neapolitan-style pizza. For years, loyal customers asked the inevitable question: "When are you getting a storefront?" "You don't get a storefront because people want to see a storefront," Felix explains. "You get a storefront when everything is sustainable." That moment finally arrived in late 2024. The Space That Feels Like Home Walking into Bistro Sojo reveals an immediate transformation from its previous incarnation as La Nicoise. Martha knew exactly what she wanted the moment she saw the space, though Felix admits he had no vision at first. Working with architect Kyle Hopkins of Four Square Architects, they turned Martha's dream into reality. The building's age dictated the design approach. "I couldn't make the ceilings higher," Martha notes. "So I couldn't do the modern stuff. But I could do the cozy." The result feels welcoming rather than imposing, with artwork playing a central role in the atmosphere. Local nonprofit Arte Libre created stunning murals throughout the space, while Zach Anderson painted the striking Royal Birds mural at the reception area and bar. The artwork serves a deeply personal purpose—the little girl in one mural reminds Martha of her daughter, while ocean scenes transport diners to distant shores. Meanwhile, vibrant orange flowers beneath the bar captivate visitors, with Janet confessing she's been contemplating recreating the design on a wall at home. Despite the spacious feel, the restaurant actually seats fewer guests than the previous establishment. The building's occupancy limit, which had been grandfathered in for years, came under scrutiny when the Addisons applied for permits. What was once zoned for 65 now accommodates about 50, including staff. Yet clever design makes the space feel larger and more open than before. A Name Rooted in Family The restaurant's name carries profound meaning. Sojo combines the first syllables of Sophia (Felix's mother) and Jonathan (his father), while also honoring the couple's two children, who bear those same names. "It's a hard J," Felix emphasizes. "It's not Soho. It's Sojo." This family connection extends beyond the name into every aspect of the operation, from the recipes tested at home on dinner guests to the warm hospitality that greets every visitor. The Menu: A Culinary Passport Bistro Sojo takes diners on what Felix calls "a culinary journey from the Mediterranean to the tropics." The menu draws inspiration from Southern Mediterranean and North African cuisines, incorporating warm spices that create depth without heat. Cardamom, nutmeg, star anise, and cloves meld together in unexpected combinations, each dish featuring three or four carefully selected spices that complement the main ingredients. The philosophy borrows from Blue Zone regions, areas where populations reportedly live the longest based on their diets. "We try to make sure we are cognizant of the food that we serve," Felix explains. The kitchen doesn't even have a microwave—everything arrives freshly cooked and freshly sauced. Seasonal ingredients drive the menu, with the Addisons partnering with Chilly Hollow Farm in Berryville for produce. "Whatever they have is what I would make sure I have in here," Martha says. This commitment to seasonality means the menu evolves, with hearty oxtail dishes giving way to spring peas and fresh greens as the weather warms. Current standouts include the surprisingly popular chicken and couscous, the beloved squash and burrata salad, and an unexpected hit—grilled romaine with house-made blue cheese dressing. Meanwhile, Martha's personal favorites lean toward the vegetable-forward dishes, particularly the fried plantains with beans. Remarkably, 98-99% of everything comes from scratch, made in-house. The commitment to quality and transparency stems from knowing exactly what goes into every dish. The Drink That Won Hearts Before even discussing the food, Justin finds himself captivated by a house specialty drink. What he initially assumes came from a container in the back turns out to be Sobolo, a popular West African beverage made from fresh ingredients. The recipe calls for dried hibiscus leaves, freshly grated ginger, freshly squeezed lemons, handfuls of cloves, and star anise. After steeping and straining, the mixture chills before being poured over ice. The result serves as both a palate cleanser and thirst quencher, while also forming the base for all house cocktails. One particular cocktail, the Muddy Waters, earned recognition at Winchester on the Rocks. Initially, the drink's sandy, grainy appearance seemed problematic, but attempts to refine it diminished the flavor Felix loved. The solution? Own it. The name became a tribute to blues icon Muddy Waters, who happened to be a bourbon drinker himself—the cocktail's key spirit. Welcoming Everyone to the Table Personal experience shapes the restaurant's inclusive approach to dining. When Martha's son was young, he had borderline celiac disease. Twenty years ago, finding restaurants that understood gluten-free needs proved nearly impossible. "Most people didn't even know they had allergies," Martha recalls. "They just lived sick." The family started cooking at home, making meals special despite the restrictions. That experience now informs every menu decision at Bistro Sojo. Guests can find gluten-free, dairy-free, and vegan options throughout the menu. "You can come with any of your sensitivities and intolerances and know that there's an option for you," Martha promises. Justin emphasizes the tourism significance of this commitment. Travelers with allergies often feel anxious about dining away from their safe home restaurants. When Winchester's tourism office works with travel writers and groups, dietary accommodations consistently rank as a top concern. Having restaurants that take sensitivities seriously makes Winchester a safer, more welcoming destination. Standing Out in Winchester's Dining Scene The Addisons deliberately chose a menu unlike anything else in Winchester. "We would not want to do what most of the restaurants were doing because they were doing it so well," Felix explains. "We weren't gonna compete with them doing what they do so well." Instead, they turned to what they naturally cooked at home—Mediterranean and tropical cuisines that reflected their heritage and passion. Most dishes on the menu underwent testing with dinner guests at home before ever reaching the restaurant, ensuring each one met their exacting standards. This uniqueness serves Winchester's tourism mission perfectly. Visitors seek locally owned establishments offering flavors they can't find at home. They want stories to share when they return—tales of discovering a restaurant named after the owner's parents, sipping an award-winning hibiscus cocktail, or experiencing cuisine inspired by the world's healthiest populations. "That's what people are looking for," Justin notes. "Unique stories. So they can go home and say, 'I went to this restaurant that was named after his mom and his dad, they have the best drink, this is a unique thing.'" Bistro Sojo delivers exactly that experience. The Brunch Experience Beyond dinner service Wednesday through Saturday (4:00 PM to 9:00 PM, last reservation at 8:30), Bistro Sojo offers Sunday brunch from 10:30 AM to 3:00 PM. While brunch is still building momentum since launching in late November, the Addisons welcome walk-ins during this time. Janet, admittedly not a morning person, celebrates the timing. "I don't believe that eight, nine o'clock should exist ever, especially not on a weekend," she jokes. "A brunch at 10 or 10:30, particularly on a Sunday, is right up my alley." Planning Your Visit The intimate 40-seat space means reservations become essential on busy nights. While two-person walk-ins usually find accommodation, larger parties should book ahead, especially on Fridays and Saturdays. Wednesday and Thursday evenings offer the best chance for spontaneous visits. When First Fridays returns to downtown Winchester's pedestrian mall, the restaurant expects even higher demand. Guests can make reservations online through bistrosojo.com or via Google, embracing the convenience modern diners appreciate. As for whether the restaurant welcomes families with children, Martha offers an honest assessment. While they've accommodated kids, the adventurous menu might challenge picky eaters. However, the kitchen keeps some "American-friendly" emergency backup options for children who won't eat anything on the regular menu. Janet appreciates this candor, noting she's reached the stage of life where dining without children appeals to her. The intimate setting naturally encourages conversation between neighboring tables, with guests sometimes exchanging phone numbers after bonding over the food and experience. A Labor of Love From food trucks to fine dining, the Addisons' journey spans nearly two decades of preparation. Their brick-and-mortar dream required patience, planning, and the help of skilled local partners—from architect Kyle Hopkins to the artists who brought the space to life, to the farmers who supply fresh ingredients. "We asked for this, we wanted this, and we've been waiting for this," Felix reflects. The result transforms a meal into an experience, offering Winchester and its visitors something genuinely new: warm flavors, inclusive hospitality, and a story worth sharing. As Winchester continues growing as a destination, Bistro Sojo adds an essential ingredient to the mix—a restaurant that welcomes everyone to the table while serving cuisine that can't be found anywhere else in the region. Whether you're a local looking for your new favorite spot or a visitor seeking that unique dining experience to tell friends about back home, Sojo delivers a journey worth taking. For more information, visit bistrosojo.com or follow them on Facebook and Instagram @BistroSojo.

Why This Episode MattersWhy food that reflects place matters more than Michelin prestige.How Xtreme Foodies connects global travelers with local culinary experts.Why tasting-menu fine dining is starting to feel formulaic—and what's replacing it.From Texas barbecue to Neapolitan pizza, a conversation about food, identity, and memory.The BanterMark Pascal and Francis Schott open the show debating shepherd's pie, Irish–Mexican culinary mashups, and a tequila origin story that sounds questionable… until the first sip.The ConversationJeffrey Merrihue, founder of Xtreme Foodies, joins the Guys to explore why regional food tells a deeper story than luxury dining. From the evolution of barbecue and pizza to overtourism in Japan and the fatigue of modern tasting menus, the conversation challenges how—and why—we travel to eat.Timestamps0:00 – The Banter: Shepherd's pie and Irish–Mexican mashups6:04 – The Conversation: Jeffrey Merrihue and Xtreme Foodies12:00 – Fine dining and the loss of place21:15 – Texas barbecue: heritage vs Michelin craft30:35 – Pizza regionalism: Naples and New York37:55 – Overtourism and Japan41:05 – L'Ami Louis and the limits of prestige47:05 – Wrap UpGuest BioJeffrey Merrihue is the founder of Xtreme Foodies, a global culinary community connecting travelers with local food experts in more than 200 cities. A longtime writer and world traveler, he focuses on food that reflects regional identity rather than globalized luxury dining.Guest InfoXtreme Foodies https://www.xtremefoodies.com/The World's Tastiest Chicken https://xtremefoodies.substack.com?utm_source=navbar&utm_medium=webFebruary 25 George Martinelli of Martinelli Wineryhttps://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/March 12 Anthony Beckman of Balletto Vineyardshttps://www.stageleft.com/event/31226-balleto-winemaker-dinner-w-anthony-beckman/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

On this episode of the Italian American Podcast, host Patrick O'Boyle convenes a distinguished panel at the Italian Cultural Institute in New York to explore the often-overlooked world of Neapolitan Renaissance art. Claudio, the Institute's director, outlines its mission to promote Italian culture across New York, Boston, and Philadelphia, strengthening ties between Italy and the Italian American community. Patrick shares the story of restoring forgotten masterpieces in Buccino, Salerno—an initiative sparked by an unexpected American connection and dedicated to reviving sacred works of art. The discussion turns to innovation in preservation. Ivan describes how virtual reality and artificial intelligence are expanding access to cultural heritage, including the creation of digital twins of the Annunciation statues damaged in the 1980 Irpinia earthquake. These tools allow audiences to follow the restoration process step by step, illustrating how collaboration between Italian and American institutions can protect historic treasures. Art historian Danielle Oteri offers a perspective on the Neapolitan Renaissance's neglected legacy, recalling how aristocratic patrons once commissioned major works for rural churches, bringing artistic excellence to everyday communities. Reflecting on emigration, loss, and renewal, the episode underscores how the Italian diaspora can help restore ancestral towns, making the past not only remembered but rebuilt.   LOCATION: Italian Cultural Institute, 686 Park Avenue, New York, NY.    THEIR SOCIALS: Antonio Vincente Amendola Instagram: @antoniovicenteamendola   Danielle Oteri Her Website: https://www.feasttravel.com/ Instagram: @danielleoteri_italy Youtube:  @danielle-oteri    HOSTS: Patrick O'Boyle Danielle Oteri   SPECIAL GUESTS: Antonio Vincente Amdenola Claudio Pagliara Ivan Allevi   PRODUCED BY: Nicholas Calvello-Macchia

Greg explains that waiting is a normal part of the Christian life, then he answers questions about prophetic words, having a peace about prodigal family members, what makes marriage legitimate, attending baptisms at liberal churches, training for door-to-door evangelism, and a Trinity analogy.   Topics: Commentary: Waiting is a normal part of the Christian life. (00:00) Is it a biblical practice for someone to have a “prophetic word” for others and seem to know things they couldn't know, or is this fortune-telling? (08:00) Is it wrong to have a peace about the fact that prodigal family members might not come back to the Lord? (24:00) Is marriage legitimate if it's not done through the government, and what's the biblical outline for what makes a marriage legitimate? (30:00) If we shouldn't attend an LDS baptism because they believe in different core doctrines, couldn't the same apply to some liberal churches? (39:00) Do you have any advice on training a group to do door-to-door evangelism? (45:00) What are your thoughts on using the analogy of Neapolitan ice cream for the Trinity? (52:00) Mentioned on the Show:  House of David series Tactics: A Game Plan for Discussing Your Christian Convictions by Greg Koukl A Simple Survey to Help Initiate Spiritual Conversations by Greg Koukl Related Links: Privatize Marriage? by Amy Hall (quoting Jennifer Roback Morse)

In this episode, we sit down with Mason, owner of a unique pasta-forward pizzeria operating out of a compact 450 sq ft space inside a public market. Mason shares how his team combines Neapolitan-style pizza with house-made pasta, all while maintaining QSR (Quick Service Restaurant) speed and consistency. He also opens up about a major business rebrand and partnership fallout in the early stages. If you're a restaurant owner, chef, or just someone thinking about launching a food concept—this one's for you. Cheese Hog : https://cheesehogmachine.com/

Scott McTominay left a struggling Manchester United to become Serie A's Most Valuable Player, win the Scudetto for Napoli and be nominated for the Ballon D'Or - all in one year. Was he this good all along? Is he finally getting the respect he always deserved?This episode of Football Daily, hosted by football writer and Copa 90 presenter Eugene Noble, goes right back to the start of Scott McTominay's incredible story and explores the making of McTominay: How he grew from the Man Utd academy, to being taken under the wing of José Mourinho and performing on the international stage.We speak to the likes of Paul McGuinness and James Weir, coaches and players who knew him at the academy, as well as podcasters, pundits and fans such as Jay Motty, Joe Fischetti and Umberto Bernardo, who have tracked his career from Old Trafford to the Neapolitan sun.We also hear from football journalist Mina Rzouki about how Scott has transformed under Antonio Conte, as well as Scottish Legend and commentator Pat Nevin about how he is becoming a symbol for the nation in the blue shirt of Scotland. We even speak to Scotland head coach Steve Clarke about Scott's crucial role to the international team and a conversation that sparked Scott's career back into life.In 2026, McTominay is facing his biggest season yet: Napoli have a title to defend. They're back in the Champions League. And Scotland will attend their first World Cup since 1998. So, the question isn't just how Scott McTominay got here - it's how much higher can he go?

Purple Pants Podcast | Survivor 49 Episode 13 Recap: Neapolitan The baby boys are back with the final Survivor News of season 49 as Brice, Wendell, and Jack close out the journey alongside special guest Survivor 38's Lauren O'Connell. They dive into a finale that kicked off with a frantic jungle scramble for an advantage and a pulse-pounding immunity race that helped shape the Final 5 dynamics. With puzzle pieces snagged, hidden advantages unearthed, and a pivotal fire-making showdown deciding who would sit at the Final Tribal Council, the crew breaks down the strategic twists that defined the endgame. The discussion turns to the historic all-female final three — a first in over a decade — and how record-tying immunity wins and tough jury questions shaped the ultimate outcome. Lauren brings fresh perspective from her own Survivor experience as the group analyzes bold moves, jury reactions, and what this season's finale means heading into the milestone Survivor 50. Tickets are now available for Brice and Wen 50 Survivor Watch Party Tour! Grab your tickets here:https://briceandwenpresent.flite.city You can also watch along on Brice Izyah’s YouTube channel to watch us break it all down https://youtube.com/channel/UCFlglGPPamVHaNAb0tL_s7g LISTEN: Subscribe to the Purple Pants podcast feed  WATCH: Watch and subscribe to the podcast on YouTube SUPPORT: Become a RHAP Patron for bonus content, access to Facebook and Discord groups plus more great perks! Previously on the Purple Pants Podcast Feed: Purple Pants Podcast Archives

Purple Pants Podcast | Survivor 49 Episode 13 Recap: Neapolitan The baby boys are back with the final Survivor News of season 49 as Brice, Wendell, and Jack close out the journey alongside special guest Survivor 38's Lauren O'Connell. They dive into a finale that kicked off with a frantic jungle scramble for an advantage and a pulse-pounding immunity race that helped shape the Final 5 dynamics. With puzzle pieces snagged, hidden advantages unearthed, and a pivotal fire-making showdown deciding who would sit at the Final Tribal Council, the crew breaks down the strategic twists that defined the endgame. The discussion turns to the historic all-female final three — a first in over a decade — and how record-tying immunity wins and tough jury questions shaped the ultimate outcome. Lauren brings fresh perspective from her own Survivor experience as the group analyzes bold moves, jury reactions, and what this season's finale means heading into the milestone Survivor 50. Tickets are now available for Brice and Wen 50 Survivor Watch Party Tour! Grab your tickets here:https://briceandwenpresent.flite.city You can also watch along on Brice Izyah’s YouTube channel to watch us break it all down https://youtube.com/channel/UCFlglGPPamVHaNAb0tL_s7g LISTEN: Subscribe to the Purple Pants podcast feed  WATCH: Watch and subscribe to the podcast on YouTube SUPPORT: Become a RHAP Patron for bonus content, access to Facebook and Discord groups plus more great perks! Previously on the Purple Pants Podcast Feed: Purple Pants Podcast Archives

Purple Pants Podcast | Survivor 49 Episode 13 Recap: Neapolitan The baby boys are back with the final Survivor News of season 49 as Brice, Wendell, and Jack close out the journey alongside special guest Survivor 38's Lauren O'Connell. They dive into a finale that kicked off with a frantic jungle scramble for an advantage and a pulse-pounding immunity race that helped shape the Final 5 dynamics. With puzzle pieces snagged, hidden advantages unearthed, and a pivotal fire-making showdown deciding who would sit at the Final Tribal Council, the crew breaks down the strategic twists that defined the endgame. The discussion turns to the historic all-female final three — a first in over a decade — and how record-tying immunity wins and tough jury questions shaped the ultimate outcome. Lauren brings fresh perspective from her own Survivor experience as the group analyzes bold moves, jury reactions, and what this season's finale means heading into the milestone Survivor 50. Tickets are now available for Brice and Wen 50 Survivor Watch Party Tour!  Grab your tickets here:https://briceandwenpresent.flite.city You can also watch along on Brice Izyah's YouTube channel to watch us break it all down https://youtube.com/channel/UCFlglGPPamVHaNAb0tL_s7g Previously on the Purple Pants Podcast Feed:Purple Pants Podcast Archives LISTEN: Subscribe to the Purple Pants podcast feed WATCH: Watch and subscribe to the podcast on YouTubeSUPPORT: Become a RHAP Patron for bonus content, access to Facebook and Discord groups plus more great perks! Learn more about your ad choices. Visit megaphone.fm/adchoices

Bobby kicks things off explaining why the Arkansas head-coach hiring odds has him officially banned from sharp objects for the near future—part cautionary tale and part comedy. Then USF head coach Alex Golesh drops by to talk ball and beyond: his Mount Rushmore of music (and why kids these days don't understand good music), what he thinks of Fayetteville, AR, during the fall, and why having a routine is so key for him. And Eddie? He’s become the Neapolitan ice cream of college sports—multiple flavors of fandom in one carton. Today he has a Belmont hat on and explains why. Download the DraftKings Sportsbook App today: https://dkng.co/bobbysports If you or someone you know has a gambling problem, crisis counseling and referral services can be accessed by calling 1-800-GAMBLER (1-800-426-2537) (IL/IN/MI/NJ/PA/WV/WY), 1-800-NEXT STEP (AZ), 1-800-522-4700 (CO/NH), 888-789-7777/visit http://ccpg.org/chat (CT), 1-800-BETS OFF (IA), 1-877-770-STOP (7867) (LA), 877-8-HOPENY/text HOPENY (467369) (NY), visit OPGR.org (OR), call/text TN REDLINE 1-800-889-9789 (TN), or 1-888-532-3500 (VA). 21+ (18+ WY). Physically present in AZ/CO/CT/IL/IN/IA/LA/MI/NJ/ NY/PA/TN/VA/WV/WY only. N/A in NH/OR/ON. New customers only. Valid 1 per new customer. Min. $5 deposit. Min $5 wager. $200 issued as eight (8) $25 free bets. Ends 9/19/22. See http://draftkings.com/sportsbook for details. Follow the Show: @BobbyBonesSports Follow the Crew: @MrBobbyBones @ProducerEddie @KickoffKevin @MikeDeestro @BrandonRayMusic See omnystudio.com/listener for privacy information.