Podcasts about Orecchiette

Beppe, a native Italian, started his journey in active travel over two decades ago and, with the help of his wife Heather, co-founded Tourissimo, one of the top adventure travel companies in Italy. With years of expertise designing cycling and adventure tours across all 20 regions of Italy, Beppe and Heather have the inside scoop on the most authentic and unforgettable experiences Italy has to offer.So grab your espresso (or a glass of vino Italiano), and let's explore Italy region by region!Northern Italy: Adventure, Culture, and Alpine BeautyLombardy (Lombardia)Running along the Swiss border, Lombardy is Italy's largest and wealthiest region—a land of striking contrasts and cultural riches. Home to nearly 10 million people, Lombardy contains 12 of Italy's largest cities: Milan, Bergamo, Brescia, Como, Mantua, Pavia, Cremona, Lecco, Lodi, Monza, Sondrio, and Varese. The region blends modern sophistication with old-world charm, from the fashion capital and bustling metropolis of Milan to the serene, postcard-perfect landscapes of Lake Como.Lombardy is dotted with some of Italy's most beloved lakes, including Lake Maggiore, Lake Como, Lake Garda, Lake Iseo, Lake Idro, and many more. Picturesque villages like Bellagio offer sun-drenched escapes along Lake Como's shores, while the medieval towns of Bergamo and Mantova enchant visitors with cobblestone streets, sweeping views, and centuries of history.Culinary lovers will be spoiled for choice with Lombardy's 60 Michelin-starred restaurants—3 with three stars, 6 with two stars, and 51 with one star. Be sure to savor the region's iconic Risotto alla Milanese, a creamy saffron-infused dish that's a local staple. Wine enthusiasts won't want to miss a glass of Franciacorta, Italy's sparkling answer to Champagne.November is a wonderful time to visit, with cooler temperatures and fewer tourists. It's also the perfect season to explore Lombardy's slice of the Alps, where charming mountain towns await nestled among the peaks. For an unforgettable adventure, consider attending the 2025 Winter Olympics, which will be held in Milan-Cortina d'Ampezzo!Tourissimo Tip– If you are flying into Milan, select the correct airport because Milan has two airports! For info, check out the following Tourissimo blog: https://www.tourissimo.travel/blog/avoid-this-common-travel-mistake-know-milans-two-airportsVenetoVeneto, the birthplace of Prosecco, Polenta, and the iconic Spritz, is a region rich in charm, culture, and culinary delights. Stretching from the Italian Riviera to the Venetian Pre-Alps and the stunning Dolomites, Veneto is home to both natural beauty and historic towns. Its capital, the enchanting floating city of Venice, is world-famous for its canals, gondolas, labyrinthine streets, and undeniable romance.Each of Venice's islands offers something special: admire the colorful houses of Burano, renowned for its lace-making traditions; visit Murano, celebrated for its centuries-old glassblowing artistry; and soak up the peaceful atmosphere of Torcello. Exploring these islands by vaporetto (water bus) offers a quieter, more authentic glimpse into Venetian life. Tourissimo Tip–For a few more suggestions, check out Tourissimo's blog on the Venetian Lagoon: https://www.tourissimo.travel/blog/our-favorite-destinations-in-the-venetian-lagoonBeyond Venice, Veneto boasts a treasure trove of picturesque towns. Verona, Padua, Vicenza, and Asolo each offer their own distinct history and beauty. Visit Castelfranco Veneto for a charming escape or head to Bardolino to enjoy a boat ride on Italy's largest lake, Lago di Garda. Stroll the waterfront in Castelletto sul Garda or circle the freshwater moat of Cittadella, a red-brick medieval town full of character.In the countryside, the hills of Prosecco promise stunning vineyard views, while the medieval town of Montagnana offers a taste of the past. Nature lovers can visit the volcanic Euganean Hills in Este, and cheese lovers shouldn't miss the small town of Asiago, home to one of Italy's most famous cheeses.Veneto's culinary scene shines with 34 Michelin-starred restaurants—2 with three stars, 3 with two stars, and 29 with one star. Indulge in local specialties like Bigoli in Salsa, a hearty Venetian pasta with anchovy sauce, and toast with a glass of Prosecco, Grappa, or the regional favorite, the Select Spritz. And don't forget—Venetians love to celebrate, so let loose and join the party!Tourissimo Tips–Another fun suggestion is Veneto Marostica, the City of Chess, where they do a living chess match with hundreds of people dressed in medieval costumes every two years: https://www.tourissimo.travel/blog/marostica-the-city-of-chessPiedmont (Piemonte)Nestled at the foot of the Alps and bordered on three sides by the Mediterranean Sea, Piedmont is one of Italy's most underrated gems. With a diverse landscape that offers adventure and beauty year-round, this region is perfect for both winter skiing and summer hiking and biking, thanks to its stunning Alpine scenery.But Piedmont isn't just about breathtaking views—it's steeped in rich history and cultural significance. As the first capital of Italy, it boasts grand palaces, remarkable art, and sacred relics like the famed Shroud of Turin. The capital city of Turin is a vibrant hub, home to Europe's largest outdoor food market and the monthly Gran Balon flea market, a haven for vintage and antique lovers.Venture beyond the city and you'll discover a region bursting with charm and flavor. Tour the Langhe Hills, a paradise for vineyard visits, and sample Bagna Cauda, a warm anchovy and garlic dip beloved by locals. Wander the lakeside town of Stresa on Lake Maggiore, or stroll the cobbled streets of Neive, where views of rolling hills and storybook cottages create an unforgettable setting. In Asti, you can witness the September medieval horse races and visit the majestic Cattedrale di Santa Maria Assunta e San Gottardo. For a true fairy-tale escape, head to Macugnaga in the valley of Monte Rosa, a perfect base for both skiing and hiking. And just outside of Turin lies the hidden gem of Lake Orta, a peaceful retreat away from the crowds.Piedmont's culinary scene is just as spectacular. With 35 Michelin-starred restaurants—2 with three stars, 3 with two stars, and 30 with one star—the region is a paradise for food lovers. Dine in Alba during white truffle season (September to January), and savor iconic regional dishes like Agnolotti del Plin and Coniglio Arrosto. Wine enthusiasts will be in heaven here—Piedmont is the land of Barolo, the "king of wines," and Barbaresco, two of Italy's most prestigious reds.Tourissimo Tips:Piedmont is home to the Slow Food movement: https://www.tourissimo.travel/blog/why-piedmont-is-renowned-for-its-slow-foodTourissimo Tip–Check out this blog for a guide to a day of eating in Turin: https://www.tourissimo.travel/blog/a-day-of-eating-in-turinTourissimo Tip–One of the Best Meals of Your Life will be at the Piazza Duomo in Alba!Emilia-RomagnaLocated in central Italy along the Adriatic coast, Emilia-Romagna is a vibrant and diverse region known for its perfect blend of “slow food” and “fast cars.” This area is considered both the culinary and automotive capital of Italy, offering rich traditions, warm hospitality, and unforgettable experiences.Food lovers will be in heaven here. Emilia-Romagna is the birthplace of iconic Italian delicacies such as Mortadella, Tortellini in Brodo, Parmigiano-Reggiano, Prosciutto di Parma, traditional Balsamic Vinegar, Lambrusco, and egg-based fresh pastas like lasagna, tortellini, and tagliatelle. A visit to Parma lets you savor authentic Parmigiano-Reggiano and world-class Prosciutto, as well as enjoy the elegant Teatro Regio opera house.The region also has a need for speed—it's home to legendary automotive brands like Ferrari, Lamborghini, and Maserati. For car enthusiasts, the Ferrari Museum in Modena is a must-see. Emilia-Romagna even has a dedicated cycling tourism office, and in summer 2023, it played host to several stages of the Tour de France, which began in nearby Florence.Beyond the food and cars, Emilia-Romagna offers a range of enchanting destinations. The capital city of Bologna is known for its Piazza Maggiore, the Two Towers, and the scenic Santuario Madonna di San Luca. In Ravenna, marvel at the dazzling, colorful mosaics and the historic San Vitale Basilica. Along the coast, vibrant seaside resorts like Cervia, Cesenatico, and Rimini create a lively, carnival-like party atmosphere from late May through September. For a more peaceful experience, explore the medieval gem of Brisighella, a lesser-known treasure full of charm.When it comes to fine dining, Emilia-Romagna doesn't disappoint. The region boasts 24 Michelin-starred restaurants, including one three-star, three two-star, and twenty one-star establishments. Visitors are often struck by the warmth and generosity of the locals—some of the most hospitable people in Italy—who express their love through exceptional food and outstanding service.Tourissimo Tips:Did you know that there is a whole other country within Emilia Romagna? https://www.tourissimo.travel/blog/san-marino-the-other-small-country-within-italyTourissimo Tip–Pietra di Bismantova was an inspiration for Dante: https://www.tourissimo.travel/blog/pietra-di-bismantova-the-inspiration-for-dantes-purgatoryTourissimo Tip–You can cross the Rubicon: https://www.tourissimo.travel/blog/crossing-the-rubiconTrentino-South TyrolNestled along Italy's northern border with Switzerland, Trentino–South Tyrol is a stunning mountainous region that blends Italian and Austrian influences, making it a top destination for nature lovers and outdoor enthusiasts. With its striking Alpine scenery, exceptional cuisine, and rich cultural duality, this region offers the best of both worlds.The South Tyrol capital, Bolzano, is renowned for having the highest quality of life in Italy, combining the clean, efficient infrastructure often associated with Germany with the flavorful food and spirited lifestyle of Italian culture.Outdoor adventurers will be captivated by the Dolomites, with their dramatic limestone peaks—ideal for hiking, skiing, and breathtaking vistas. Don't miss the Alpe di Siusi, Europe's largest Alpine meadow, which is especially stunning in spring and summer. Explore shimmering Lake Garda and uncover the region's medieval past through spectacular castles like Schloss Tirol, Castel Roncolo, and Castel d'Appiano.Tourissimo Tip–An off-the-beaten-path outdoor paradise can be found in the Alps of Trentino. Check out the Val di Sole. This is one of the areas that Beppe and Heather regularly go to on their personal vacations in Italy: https://www.tourissimo.travel/blog/the-wild-dolomitesThe culinary offerings here reflect the region's unique blend of cultures. Traditional dishes range from Bratwurst and Goulash to Italian-style pastas with hearty meats like deer. Foodies should try Speck, a savory smoked ham, perfectly paired with a glass of Gewürztraminer, a fragrant white wine native to the area. The region also produces excellent white wines and lighter reds that pair beautifully with its alpine cuisine.When it comes to fine dining, Trentino–South Tyrol excels with 33 Michelin-starred restaurants, including three three-star, five two-star, and twenty-five one-star establishments, making it one of Italy's most impressive gourmet regions.LiguriaLocated along Italy's rugged northwestern coastline, Liguria—also known as the Italian Riviera—boasts dramatic cliffs, colorful seaside villages, and incredible culinary traditions. The region is best known for the five picturesque villages of Cinque Terre, as well as the glamorous resort towns of Portofino and Santa Margherita Ligure.Tourissimo Tip– If you visit the Cinque Terre, don't forget to look up, and hike up away from the crowds to see the heroic vineyards: https://www.tourissimo.travel/blog/the-heroic-winemaking-of-the-cinque-terreBecause of the narrow, winding roads with steep drop-offs, many travelers prefer to explore the region via the local train or by public or private boat. If you're planning to hike the famous trails, be aware that entrance permits are now required due to landslides and overtourism.In the regional capital of Genoa, dive into maritime history, visit the iconic San Lorenzo Cathedral, and wander the city's old port area. Just outside Genoa, discover the secluded San Fruttuoso Abbey, accessible only by boat or footpath. In Vernazza, one of the Cinque Terre towns, visit the Doria Castle and the beautiful Santa Margherita Church.Liguria is also a celebrity hotspot, and its cuisine is just as impressive as its scenery. Known as the birthplace of pesto, the region is famous for Pesto alla Genovese, made with a special local basil. Be sure to try the region's olive oil, garlic, cheeses, and exceptional seafood, especially the anchovies. Other regional specialties include Focaccia di Recco, a cheese-filled flatbread, and lighter olive oils that perfectly complement Ligurian dishes.For fine dining, Liguria is home to seven Michelin-starred restaurants, all with one star, offering refined cuisine rooted in the region's coastal and agricultural traditions.Friuli-Venezia Giulia (Friuli)Tucked between Veneto, Austria, and Slovenia, Friuli-Venezia Giulia is a lesser-known gem that offers a unique blend of Alpine landscapes, rich cultural heritage, and coastal charm. The region features part of the Dolomites, ideal for hiking, skiing, and capturing breathtaking scenery.The capital, Trieste, is a refined port city with a fascinating blend of Italian, Austro-Hungarian, and Slavic influences. Don't miss the Miramare Castle, perched over the sea with stunning views. In Cividale del Friuli, stroll through cobbled streets and sample Frico, a savory, crispy dish made of cheese and potatoes, best enjoyed with a glass of Schioppettino, a bold red wine native to the region.For outdoor adventures and relaxation, spend a beach day at Lignano Sabbiadoro, camp in Sistiana, bike the trails around Grado, or explore the ancient Roman ruins in Aquileia, a UNESCO World Heritage Site. Be sure to visit the enormous Grotta Gigante (Giant Cave), stroll through Unity of Italy Square, and tour the Revoltella Museum for modern art.Friuli-Venezia Giulia is also home to seven Michelin-starred restaurants, including two two-star establishments and five one-star venues, reflecting the region's quiet but impressive culinary scene.Tourissimo Tip– A hotel that Heather and Beppe love in Cormons is La Subida. It's a unique, high-end, and rustic property nestled in nature that boasts a 1-Michelin star restaurant: https://www.tourissimo.travel/blog/hotels-we-love-la-subidaAosta ValleyNestled in the northwestern tip of Italy, where it borders Switzerland and France, the Aosta Valley is Italy's smallest and highest region—a true mountain paradise. This alpine jewel is renowned for its dramatic snowcapped peaks, storybook castles, and a unique blend of French and Italian culture, as both languages are spoken here.The region is home to Mont Blanc (Monte Bianco), Europe's highest peak, which straddles the borders of Italy, France, and Switzerland. While the summit lies on the French side, visitors on the Italian side can experience the Skyway Monte Bianco, a breathtaking cable car ride offering panoramic views of the Alps.Key landmarks include the striking Matterhorn, the impressive Fénis and Savoy Castles, and the Bard Fortress, one of the largest and most remarkable fortifications in the Alps. After a day in the mountains, relax in one of the region's thermal spas, and indulge in Fonduta, a rich, velvety cheese fondue perfect for chilly alpine evenings.Wine lovers should sample the region's distinctive red mountain wines, especially Enfer d'Arvier, known for its bold flavor and high-altitude character.Tourissimo Tip–A fun tradition is the Friendship Cup, a communal cup of coffee: https://www.tourissimo.travel/blog/the-friendship-cup-of-valle-daostaCentral Italy: History, Art, and Rolling HillsTuscany (Toscana)Tuscany, the heart of the Renaissance, is a captivating region of rolling hills, cypress-lined roads, vineyards, and timeless art and architecture. Located just below Italy's northern regions, it's a haven for art lovers, history buffs, and food and wine enthusiasts alike. From Chianti to Brunello di Montalcino, the region offers a wide variety of world-class wines.The regional capital, Florence, is one of Italy's most walkable and safe major cities, making it ideal for solo travelers. Admire its architectural wonders while sipping on Chianti Classico and indulging in a local favorite—Bistecca alla Fiorentina. Must-see landmarks in Florence include the Cathedral of Santa Maria del Fiore (Duomo), Ponte Vecchio, Palazzo Vecchio, the Uffizi Gallery, and the Galleria dell'Accademia, home to Michelangelo's David. For iconic views, head to Piazzale Michelangelo.Beyond Florence, explore the historic cities of Siena, Lucca, and San Gimignano, each offering its own charm. Don't miss the Leaning Tower of Pisa or the Siena Cathedral, and spend time in the picturesque public squares like Piazza del Campo, Piazza della Signoria, and Piazza del Duomo.For off-the-beaten-path adventures, discover medieval hilltop villages such as Sorano, or head to the Maremma coast for scenic beaches and bold wines. Tuscany also shines in its culinary excellence, boasting 41 Michelin-starred restaurants—including 1 three-star, 5 two-star, and 35 one-star establishments.Tourissimo Tip–3 places in Tuscany you didn't know existed: https://www.tourissimo.travel/blog/three-places-in-tuscany-you-did-not-know-existedUmbriaUmbria, often called the "Green Heart of Italy," is the country's only completely landlocked region, nestled between Tuscany, Lazio, and Le Marche. Though it lacks large cities, Umbria more than makes up for it with breathtaking natural beauty, medieval towns, and a rich culinary tradition.One of Umbria's most impressive sights is the Cascata delle Marmore (Marmore Falls)—the second tallest waterfall in Europe. Nature lovers and photographers alike will be amazed by its dramatic 165-meter drop. The region is also home to Assisi, the birthplace of St. Francis, one of Italy's most revered saints, and a major pilgrimage destination.Food lovers will delight in Umbria's hearty, earthy cuisine, featuring lentils, mushroom-based dishes, cured meats, and the prized black truffle (Tartufo Nero di Norcia). Pair these specialties with a glass of Sagrantino di Montefalco, a robust red wine unique to the region.Umbria's culinary excellence is further reflected in its four Michelin-starred restaurants: Casa Vissani, Vespasia, Ada, and Elementi. Each holds one Michelin star, offering refined takes on the region's rustic flavors.Tourissimo Tip–Norcia is definitely one of Italy's culinary gems: https://www.tourissimo.travel/blog/norcia-one-of-italys-culinary-gemsMarcheLocated in central Italy on the Adriatic side, Marche is a beautiful region with a population of 1 million people, known for its charming towns, rich history, and welcoming, hardworking culture. The region offers stunning destinations like Urbino and Ancona, along with pristine beaches such as Spiaggia della Due Sorelle, Parco Naturale Monte San Bartolo, Mezzavalle, and the Riviera del Conero, not to mention many picturesque nature reserves.Must-see landmarks include Castello di Gradara, Palazzo Ducale di Urbino, the Sanctuary of the Holy House of Loreto, Cattedrale di San Ciriaco, Tempio del Valadier, and the breathtaking underground Frasassi Caves. Marche's favorite cities and nearby towns also include Gubbio, Assisi, Perugia, Orvieto, and Cascia.For those drawn to religious history, highlights include the Papal Basilica of Saint Francis, the Sacred Convent of Saint Francis, Basilica di Santa Maria degli Angeli, and Basilica di Santa Chiara in Assisi, as well as the Basilica of Santa Rita da Cascia. History lovers should visit Rocca Paolina, Piazza IV Novembre, Fontana Maggiore, Piazza del Comune, and Grotta di Monte Cucco, while museums like Narni Sotterranea, the National Gallery, and Nobile Collegio del Cambio offer rich cultural experiences.This region is famous for its culinary tradition, especially its mastery of seafood, and is home to seven Michelin-starred restaurants — including Uliassi in Senigallia, proudly holding three Michelin stars, along with one two-star and five one-star establishments. No visit would be complete without tasting Olive all'Ascolana, fried stuffed olives that perfectly capture Marche's local flavor. All of this, combined with the region's natural beauty and warm, fun, and friendly locals, makes Marche a truly unforgettable destination in the heart of Italy.Tourissimo Tip–Ascoli Piceno, the town where the Ascoli olive is from, is beautiful, especially at night when it appears to glow: https://www.tourissimo.travel/blog/ascoli-piceno-the-italian-town-that-glows-at-nightLazioLazio, one of Italy's central regions, though often considered a southern region by Italians, is a place rich with history, iconic landmarks, and hidden gems. At its heart is the capital city of Rome, a destination overflowing with opportunities for exploration. Essential sites include the Colosseum, Trevi Fountain, Pantheon, Roman Forum, Spanish Steps, St. Peter's Basilica, the Sistine Chapel, and countless other remarkable attractions. No visit to Rome is complete without savoring its famous dishes, including Cacio e Pepe — a creamy cheese and pepper pasta — along with local favorites like Spaghetti alla Gricia, Pasta all'Amatriciana, and Pasta Carbonara, best enjoyed with a glass of crisp Frascati wine while taking in views of the Colosseum. Lazio as a whole has 107 two-star Michelin restaurants and 105 one-star restaurants. If you find yourself in the Trastevere neighborhood, there are many wonderful popular restaurants, including La Scaletta and Le Mani in Pasta.Another must-see is Vatican City, home to the Vatican and its world-renowned religious and artistic treasures. In December 2025, Rome will host the Jubilee, or Holy Year — a significant Catholic Church event focused on forgiveness, reconciliation, and spiritual renewal, held only once every 25 years and drawing pilgrims from across the globe.Beyond Rome, Lazio offers a beautiful coastline and peaceful countryside, perfect for travelers seeking quieter escapes. Among its hidden gems is Ostia Antica, an ancient Roman city that once served as the bustling port of Rome, located at the mouth of the Tiber River. With its blend of legendary landmarks, culinary traditions, religious significance, and off-the-beaten-path treasures, Lazio is a captivating region waiting to be explored.Tourissimo Tip–There's a wonderful project underway to create a cycle path around the perimeter of Rome: https://www.tourissimo.travel/blog/cycling-in-rome-grab-a-bike-and-bike-the-grabAbruzzoAbruzzo, known as Italy's green region, lies in the central-eastern part of the country and boasts a stunning combination of mountains, coastline, and unspoiled nature. Along the beautiful Trabocchi Coast, visitors can admire the historic trabocchi — ingenious wooden fishing structures built by fishermen centuries ago to safely fish the Adriatic waters, many of which have now been converted into charming seaside restaurants where you can dine on fresh seafood while suspended above the waves with sunsets as your backdrop. When it comes to dining, Abruzzo currently boasts four Michelin-starred restaurants; there are three 1-star restaurants and one 3-star restaurant. Food lovers shouldn't miss Arrosticini, the region's famous grilled lamb skewers, or a glass of bold Montepulciano d'Abruzzo red wine. Outdoor enthusiasts have countless opportunities for adventure, from swimming at the Stiffe Caves and strolling the Ponte del Mare to relaxing on the beaches of Riserva Naturale Guidata Punta Aderci and hiking to the iconic Rocca Calascio. Lakeside escapes await at Lago di Scanno and Lago di Barrea, while the towering Gran Sasso d'Italia and the expansive Parco Nazionale d'Abruzzo, and Lazio e Molise offer breathtaking scenery and pristine trails. The region is home to many national parks — Abruzzo, Lazio, Molise National Park, Gran Sasso and Laga Mountains National Park, and Maiella National Park — perfect for hiking, biking, trail running, and spotting the highest peaks of the Apennine Mountain Range. Cyclists can enjoy the Bike to Coast cycle path, a 131 km (81.4 mile) route running along the Adriatic coast from Pescara to Vasto. History and architecture lovers will appreciate sites like Basilica di Santa Maria di Collemaggio, Centro Storico di Sulmona, Santo Stefano di Sessanio, Abbey of San Giovanni in Venere, and the Medieval Village of Pacentro. For a uniquely tranquil experience, visit the enchanting Gardens of Ninfa. Abruzzo is also a fabulous winter skiing destination and keeps traditions alive with events like Transumanza, the seasonal migration of livestock, primarily sheep, between the high-altitude pastures of the region. With its mountain majesty, historic villages, flavorful cuisine, and coastal charm, Abruzzo offers something unforgettable for every traveler.Tourissimo Tips:More info on the trabocchi coast: https://www.tourissimo.travel/blog/abruzzos-trabocchi-coastAbruzzo Bike to Coast is a beautiful bike path along the coast: https://www.tourissimo.travel/blog/cycling-along-abruzzos-coastMoliseOne of Italy's most untouched and lesser-known regions, Molise is famously nicknamed “the region that doesn't exist,” though it's rich in history, traditions, and natural beauty. This quiet region offers a mix of beaches and mountains, including part of the National Park of Abruzzo within the Apennines mountain range, filled with abundant wildlife, hiking trails, and winter ski opportunities. Tourissimo Tip–The Region That Doesn't Exist: https://www.tourissimo.travel/blog/the-italian-region-that-doesnt-existThe capital city, Campobasso, is home to notable sites like Monforte Castle and several Romanesque churches, while the charming coastal town of Termoli draws visitors for its beaches, trabucchi (historic fishing huts now serving fresh seafood), and local specialties like brodetto, a traditional seafood stew. Along the Molise coast in Termoli, dining at a trabucchi offers fresh catches with a side of Adriatic views. History buffs should visit the Samnite ruins in the Pietrabbondante archaeological area, the well-preserved Saepinum Archaeological Area, and landmarks like Lago di Castel San Vincenzo, the Cathedral of Saint Mary of the Purification, Monforte Castle, and the Basilica of Saint Mary of Sorrow. A must-see is the Marinelli Bell Foundry, founded in 1339. It's the oldest continuously operating bell foundry in the world, Italy's oldest family business, and the official provider of bells to the Vatican. Food lovers can sample Cavatelli, a local pasta specialty, paired with Tintilia, a rare red wine unique to Molise. The region is also home to seven one-star Michelin restaurants and several local food tours that showcase its rustic culinary traditions. While Molise's quiet charm and untouched landscapes make it a special destination, visitors should note that English is not widely spoken, making it a truly authentic Italian experience for those eager to explore one of the country's hidden gems.Southern Italy: Sun, Sea, and Ancient WondersCampania The birthplace of Neapolitan pizza, the Mediterranean Diet, and Mozzarella di Bufala, Campania is one of Italy's most vibrant and culturally rich regions. Home to the bustling regional capital Naples (Napoli), it boasts some of the country's most iconic destinations, including Pompeii, the stunning Amalfi Coast, and the tranquil Cilento Coast.Along the sparkling, deep-blue waters of the Golfo di Napoli, you'll find must-visit coastal towns like Positano, Amalfi, and Ravello, as well as the famous islands of Ischia, Capri, and the colorful Procida. Visitors can hike the breathtaking Path of the Gods, explore the hauntingly preserved ruins of Archaeological Pompeii, forever shadowed by the gray cone of Mt. Vesuvius, and savor the region's culinary gems like ultra-fresh seafood and crisp Falanghina wine.History and culture lovers shouldn't miss Sansevero Chapel Museum, San Carlo Theatre, the Catacombs of San Gennaro, and the lush Villa Cimbrone Gardens. Campania also impresses with its historic castles, including the Royal Palace of Caserta, Ovo Castle, and Castello Aragonese d'Ischia. Wine enthusiasts should head to the province of Avellino, known for producing some of the best wines in southern Italy.Tourissimo Tip–Wine is also grown inland on the Amalfi Coast, and there are some vines that are 250 years old (pre-phylloxera): https://www.tourissimo.travel/blog/old-vines-on-the-amalfi-coastNature lovers will be drawn to the Cilento, Vallo di Diano, and Alburni National Park, a UNESCO World Heritage Site celebrated for its biodiversity, dramatic landscapes, and cultural heritage, featuring ancient ruins like Paestum and Velia, the majestic Padula Charterhouse, and idyllic coastal villages.Campania is also a paradise for food lovers, home to 51 Michelin-starred restaurants, including one three-star, eight two-star, and forty-two one-star establishments. From world-famous landmarks to hidden treasures, Campania offers an irresistible blend of history, nature, food, and coastal charm.CalabriaWith its rugged coastlines, dramatic landscapes, and hidden treasures, Calabria is a must-visit region in southern Italy. Known for its bold flavors and rich culinary traditions, visitors should sample 'Nduja, a spicy, spreadable sausage paste, and the region's famous Calabrian chiles. The local cuisine embraces cucina povera, a tradition of simple, hearty dishes featuring handmade pasta made with just flour and water. Calabria offers a growing fine dining scene with six one-star Michelin restaurants. For nature lovers, Calabria is home to three stunning national parks — Sila, Aspromonte, and Pollino — ideal for hiking, wildlife spotting, and immersing in untouched landscapes. Along the coast, Capo Vaticano stands out as one of the world's most beautiful beaches, offering breathtaking views and crystal-clear waters. History buffs and castle enthusiasts can explore impressive fortresses like Castello Ruffo di Scilla, Castello Murat, Castello di Le Castella, and Castello Aragonese. Don't miss charming towns and villages such as Tropea, famous for its clifftop views and beaches, as well as Scilla, Pentedattilo, and Le Castella. With its authentic culture, stunning coastlines, flavorful cuisine, and rich history, Calabria remains one of Italy's most captivating yet underrated regions.Tourissimo Tip–Way off the beaten path, lies a  unique museum in Mammola, Calabria https://calabriastraordinaria.it/en/news/visit-to-musaba-the-sistine-chapel-of-calabriaPugliaKnown as the Maldives of Italy, Puglia is a sun-drenched region celebrated for its whitewashed hill towns, ancient olive groves, and miles of stunning coastline. With a dry Mediterranean climate and scenery that often feels more Greek than Italian, Puglia is famed for its beaches in Salento, crystal-clear waters, and charming seaside towns. One of its most iconic sights is the fairytale-like trulli houses of Alberobello, a UNESCO World Heritage Site. This region is also a food lover's paradise, offering specialties like Orecchiette pasta with turnip greens, the classic Fave e Cicoria (fava bean purée with wild chicory), and fresh seafood paired with crisp vegetables. Wine lovers can savor Primitivo, a bold local red. For fine dining, the region boasts nine one-star Michelin restaurants, blending rustic flavors with refined culinary creativity.Puglia is dotted with unique cities and towns worth exploring, including Locorotondo, Otranto, Lecce, Monopoli, Ostuni, Gallipoli, Bari, Alberobello, and Polignano a Mare. Nature and history enthusiasts will enjoy visiting extraordinary sites like the Grotte di Castellana, the dramatic Cave of Poetry, the ancient Basilica San Nicola, and the scenic Gargano Peninsula. With its thousand-year-old olive trees, Puglia is the largest olive oil producer in the world, known for its strong, spicy oils. The locals here are famously warm and welcoming, going out of their way to make visitors feel at home.Puglia's blend of natural beauty, rich tradition, and heartfelt hospitality makes it one of Italy's most captivating and underrated destinations.Tourissimo Tip–Here are some of the gems of Puglia: https://www.tourissimo.travel/blog/some-of-the-gems-of-pugliaBasilicataBasilicata, a remote yet captivating region with a population of just 500,000, offers a wealth of unique experiences despite its secluded location. Among its most intriguing destinations are the ghost town of Craco and the ancient cave city of Matera, both steeped in history and cinematic charm. Other towns worth visiting include Maratea and Palombaroa, each offering its own cultural and scenic appeal.Tourissimo Tip–Matera is magical! https://www.tourissimo.travel/blog/destination-highlight-matera-the-city-of-stonesThe region is rich in historical and religious landmarks, such as the Crypt of Original Sin with its remarkable frescoes, and the medieval Melfi Castle. Don't miss the towering Statue of Christ the Redeemer in Maratea, a striking monument that overlooks the Tyrrhenian coast.For a taste of local flavor, try Peperoni Cruschi—crispy, sun-dried peppers that are a beloved regional delicacy. Basilicata is also known for its exceptional wines, especially the bold, full-bodied reds of Aglianico del Vulture DOC, made primarily from the Aglianico grape. White wine lovers will appreciate the region's Greco di Tufo and Fiano varietals as well. Basilicata also has a total of 14 one-star Michelin restaurants. Adventurers can experience an adrenaline rush on The Angel's Flight, a giant zip line that offers stunning views and a thrilling ride through the Lucanian landscape.SicilySicily, the largest island in the Mediterranean Sea, is a world of its own, offering a diverse landscape of coastlines, mountains, and magical towns such as Cefalù, Palermo, Taormina, Catania, Noto, Agrigento, and Syracuse. Palermo serves as the cultural and diplomatic capital of the region, while Catania stands as its business hub.A volcanic island and UNESCO World Heritage Site, Sicily boasts a rich collection of cultural and natural treasures. Highlights include the awe-inspiring Valley of the Temples, the active volcano Mount Etna, the stunning Duomo di Cefalù, and the picturesque islands of Stromboli, Bella, and Ortigia. The region is also home to the renowned Baroque Triangle in the Val di Noto region of southeastern Sicily, where the eight towns of Caltagirone, Militello Val di Catania, Catania, Modica, Noto, Palazzolo Acreide, Ragusa, and Scicli have been recognized by UNESCO for their outstanding examples of late Baroque architecture.Sicily's culinary scene is just as impressive. Indulge in traditional Sicilian cannoli, filled with sheep's milk ricotta cheese and always stuffed fresh to order. Take a street food tour to savor local favorites like arancini, and don't miss sipping on a glass of Nero d'Avola, one of Sicily's most famous wines. The region is also internationally celebrated for its top-tier agriculture and winemaking.For a taste of authentic Italian charm beyond the tourist trail, explore the towns featured in I Borghi Più Belli d'Italia—Italy's list of its most beautiful hidden gems. Tourissimo Tip–This is a great tip for all 20 regions of Italy. Find out more here: https://www.tourissimo.travel/blog/the-most-beautiful-small-towns-in-italyFood lovers will be delighted to know that Sicily is also home to 23 Michelin-starred restaurants, including three two-star establishments and twenty with one star.Tourissimo Tip–If you visit Corleone, you should definitely learn about the legacy of the Mafia. We in North America tend to have a romanticized view of the mafia, but for the locals, the history is more brutal. See some photos and learn more here: https://www.tourissimo.travel/blog/letizia-battaglia-groundbreaking-photojournalist-who-fearlessly-documented-the-mafia-in-her-native-sicilySardiniaSardinia, the second-largest island in the Mediterranean after Sicily, is a rugged, rural paradise known for its natural beauty, deep-rooted traditions, and ancient history. The island is home to features like the Apennine Coast, the Adriatic Coast, and the Apennine Mountains. Most of Sardinia's population lives in the capital region of Cagliari, but much of the island remains untouched, offering visitors a glimpse into authentic Italian island life.One of Sardinia's most fascinating distinctions is that the Barbagia region is recognized as a Blue Zone—an area with an unusually high number of centenarians. This longevity is attributed to the region's healthy diet, active lifestyle, and strong sense of community. For outdoor enthusiasts, inland Sardinia offers some of the best biking and hiking experiences in all of Italy.Tourissimo Tip–What is a Blue Zone? https://www.tourissimo.travel/blog/blue-zoneThe island's coastlines are just as enticing. Costa Smeralda is often described as paradise on earth, with stunning beaches like Spiaggia di Tuerredda, Cala Goloritzé, and Spiaggia di Porto Giunco perfect for sunbathing and swimming. Don't miss the La Maddalena Archipelago National Park (Parco Nazionale dell'Arcipelago di La Maddalena), a protected area with crystal-clear waters and pristine landscapes.Charming towns such as Alghero, Bosa, and Cagliari add to the island's appeal. Many of Sardinia's towns are nestled in the mountains located in the island's center, offering a peaceful and scenic escape.Cultural and historical attractions abound. Must-see sites include the Nora Archaeological Park, Bastione di Saint Remy, Parco Archeologico Naturalistico di Santa Cristina, and the Museo Archeologico Nazionale di Cagliari. For an unforgettable natural wonder, venture into the Frecce delle grotte srl and Neptune's Grotto, stunning sea caves accessible by boat or stairs carved into cliffs.Sardinia is also home to a unique ancient civilization. Scattered across the island are over 7,000 nuraghe—megalithic stone structures built during the Nuragic Age (c. 1900–730 BC). These mysterious, tower-like buildings are the island's most iconic symbol, and some scholars believe there were once over 10,000 nuraghe structures in total.Religious architecture also impresses, with highlights like the Cattedrale di Santa Maria Assunta e Santa Cecilia, the Church of the Holy Trinity of Saccargia, and the Basilica di San Simplicio showcasing Sardinia's spiritual and artistic heritage.Sardinian cuisine reflects its mountainous geography. Surprisingly, for an island, the diet leans more toward land-based ingredients than seafood. Signature dishes include Porceddu (roast pig), Fregola (a traditional Sardinian pasta), and the adventurous Casu marzu—a sheep's milk cheese intentionally infested with live maggots and considered a local delicacy. Sardinia also holds 16 one-star Michelin restaurants.To accompany these flavors, try a glass of Cannonau red wine, known for its high polyphenol content and potential health benefits, or the refreshing Vermentino white wine, perfect for warm Mediterranean days.Tourissimo Tip–Magic Trick or Pasta Making? https://www.tourissimo.travel/blog/magic-trick-or-pasta-making From the Alps to the Mediterranean, each Italian region is a world of its own. Want to see it all? Check out Tourissimo's amazing trip planning and Italian information at tourissimo.travel! Buon viaggio!From the Alps to the Mediterranean, each Italian region is a world of its own. Want to see it all? Check out Tourissimo's amazing trip planning and Italian information at tourissimo.travel! Buon viaggio! 

This bright and zingy pasta dish from Kelly Gibney is a tasty way to use up the courgette glut of late summer. 

This pasta is very tasty. It's an ideal dish for a lunch gathering or informal dinner. It will require your attention, though. So plan to cook the pasta up to 3 hours ahead and the cream sauce and vegetables 1 hour in advance of serving. Orecchiette, meaning "little ears" in Italian, are wonderfully suited for "holding" the sauce. If you aren't able to find this specific shape, use small shells. 

Both presidential candidates have promised big economic plans — with hefty price tags. Donald Trump has vowed tax cuts and across-the-board tariffs. Kamala Harris has also pledged tax cuts, a cracking down of price gouging, and the construction of new homes. Third-party candidates could significantly impact the 2024 election, potentially swaying votes in key swing states and challenging major party dynamics. Sean Baker, director of the new film "Anora," talks about how having a bigger budget and professional actors changed his filmmaking process.  Orecchiette, the pasta shaped like an ear, plus cime di rapa, known as rapini or broccoli raab in the U.S., makes for a quintessential Pugliese dish when brought together in the pot.

Als wäre es gerade erst 2 Wochen her, finden sich die drei Herren Al, Ho und Ba wieder zusammen - heute in einer Podcastfolge die so frisch aufgenommen und gepresst wurde, dass sie hoffentlich keine feuchten Ohren macht. Wir lernen immerhin, dass man mit Bluetoothspeakern nicht nur Ohren zum Klingeln bringt, Orecchiette auch so ähnlich heißen aber Nudeln sind und der Nikolaus sich bis heute auch zum Suppe kochen eignet. Also alles wie immer, wenn Visualisierungskünstler Flow - nach dem mittlerweile ganze Schiffe benannt werden - nicht der frisch gepresste Schiffsstromsaft ausgegangen wäre. Aber hört selbst… Hosted on Acast. See acast.com/privacy for more information.

Mike Shirinian and Dave Fansler are back in the u-booth ready to feast!   On the plate: From Pismo's Coastal Grill, Chef Mike Vernon plates up a little pasta. Chicken and Orecchiette with peas, asparagus and shitakes in a delicious cream sauce.   The team talks renovations at Elbow room and fattening up for the cold weather.   Please Like, Comment and Follow 'The Restaurateurs' on all platforms:    ---  The Restaurateurs Podcast is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts.  --  The Restaurateurs  | Website |   -  Everything KMJ   KMJNOW App | Podcasts | Facebook | X | Instagram   See omnystudio.com/listener for privacy information.

Il 6 e 7 agosto, Grottaglie, splendida città del Tarantino famosa per le sue ceramiche e i suoi vicoli bianchi, ospiterà la decima edizione di "Orecchiette nelle 'nchiosce-on the road", evento gastronomico di prestigio che trasformerà il centro storico della città in un vivace percorso culinario dedicato all'orecchietta: un'occasione imperdibile per scoprire la varietà e la creatività della cucina pugliese

We discuss the utter absence of cooking with cactus in our lives (!) and a cookbook which I have loved by Nik Sharma called VEG-TABLE.To make the recipe, you need500g Orecchiette (thus named because the tiny scooped pieces look like a baby's ear 285g frozen peas11/2 tsp cumin seeds and 1/2 tsp fennel seeds, lightly crushed in a mortar and pestle4 cloves of garlic, grated1 tsp red pepper flakes, eg., Aleppo, Maras or Urfa.2-3tbs white miso paste (I use 3, Nik Sharma says 2)lots of grated Parmesan or Grana Padano (I use a cup+)snipped chives from the gardenBoil the pasta in generously salted rolling boiling water a minute or 2 less than the amount of time recommended on the packet. In the last 2 minutes, add the peas to the pot. Drain, reserving 1 cup of pasta water. Dress the cooked pasta/peas with 1tbs of olive oil. Set aside and then:Warm 3 tbs good olive oil then add cumin seeds and fennel seeds. Fry for less than 1 minute until releasing their aromas. Add in the garlic and red pepper flakes.Dissolve the miso paste in 1/3 cup of the reserved pasta water. Add this to the fried spices then add the peas and crush them a little so they're less intact and more prepared to integrate with the sauce.Use a big slotted spoon to fold the cooked pasta into the spice mixture, adding in about 1/4 cup of cheese. Feel free to add a bit more pasta water to make the final version brothy. Taste. It may need more salt. Serve with more cheese on top and some generous snips of chives. Hosted on Acast. See acast.com/privacy for more information.

Aus dem würzigen Brät der Salsiccia kann man wunderbar eine Pastasauce kochen. Ulla kombiniert das Fleisch mit Orecchiette und Tomatensauce. Junger Blattspinat sorgt für Vitamine und bringt den Frühling auf den Teller. Von Ulla Scholz.

ROMA (ITALPRESS) - Cime di rapa, filetti di alici e pecorino romano per un gustosissimo piatto di orecchiette. Facile da preparare ed estremamente digeribile. A parlarne è Rosanna Lambertucci nella nuova puntata de La Salute Vien Mangiando.sat/mrv

Dass alles so bleiben muss, wie es war, ist ein Motto Italiens im Umgang mit seiner grossartigen Vergangenheit. Es macht das Land aber auch zu einem grossen Museum. Eine Reise zwischen Bozen und Bari zeigt die Problematik dieses Ansatzes und eine innovative Seite Italiens hinter den Klischees. Als 1902 der weltberühmte Glockenturm von San Marco in Venedig einstürzte, war der Schock gross. Nach dem Motto: «Com'era e dov'era» - «dort wo er war und wie er war» wurde er in Rekordzeit wiederaufgebaut. Diese Haltung führt aber auch zu Erstarrung und Stillstand. Die mittelalterliche Stadt Camerino in den Marken zum Beispiel ist seit einem Erdbeben 2016 quasi eingefroren, weil alles wieder so sein soll, wie es war. In den Uffizien von Florenz zeigt der erfolgreiche Direktor Eike Schmidt, wie man mit Vergangenheit die Jugend anzieht. Turin wiederum ist ein Wahrzeichen einer italienischen Nostalgie, als es Italien dank grossen Firmen wie Fiat in den 1960ern bis 1980ern gut ging. Und Bari in Apulien zeigt, wohin dieses Land gehen kann. Die Stadt, berühmt für die handgemachten Orecchiette, liegt in der Rangliste der führenden Startups an fünfter Stelle, unmittelbar hinter Mailand, Turin, Rom und Neapel.

Dass alles so bleiben muss, wie es war, ist ein Motto Italiens im Umgang mit seiner grossartigen Vergangenheit. Es macht das Land aber auch zu einem grossen Museum. Eine Reise zwischen Bozen und Bari zeigt die Problematik dieses Ansatzes und eine innovative Seite Italiens hinter den Klischees. Als 1902 der weltberühmte Glockenturm von San Marco in Venedig einstürzte, war der Schock gross. Nach dem Motto: «Com'era e dov'era» - «dort wo er war und wie er war» wurde er in Rekordzeit wiederaufgebaut. Diese Haltung führt aber auch zu Erstarrung und Stillstand. Die mittelalterliche Stadt Camerino in den Marken zum Beispiel ist seit einem Erdbeben 2016 quasi eingefroren, weil alles wieder so sein soll, wie es war. In den Uffizien von Florenz zeigt der erfolgreiche Direktor Eike Schmidt, wie man mit Vergangenheit die Jugend anzieht. Turin wiederum ist ein Wahrzeichen einer italienischen Nostalgie, als es Italien dank grossen Firmen wie Fiat in den 1960ern bis 1980ern gut ging. Und Bari in Apulien zeigt, wohin dieses Land gehen kann. Die Stadt, berühmt für die handgemachten Orecchiette, liegt in der Rangliste der führenden Startups an fünfter Stelle, unmittelbar hinter Mailand, Turin, Rom und Neapel.

A recipe for orecchiette, little ear-shaped pasta. - ショートパスタの中から今回は小さな耳の形をしたオレキエッテを使ったレシピです。塩味が効いてワインのおつまみに最適です。

Ken is a Boston-based chef and restaurateur. Verveine is his 14 year old daughter. This recipe is from their new cookbook, Cooking with My Dad, the Chef: 70+ kid-tested, kid-approved (and gluten-free!) recipes for young chefs!Spinach Orecchiette Serves 4FOR THE ORECCHIETTE:2 cups baby spinach2 large eggs¼ cup milk2 cups Cup4Cup brand Gluten-Free Multipurpose Flour, plus, some extra for shaping the pasta (you can also use regular all-purpose flour if you do not need to use gluten free)¼ teaspoon kosher saltTO FINISH:4 quarts water2 tablespoons kosher salt4 tablespoons unsalted butter, cut into 4 pieces ½ cup grated Parmesan cheeseMaking the Orecchiette Dough:1. Add spinach, eggs, and milk to blender jar. Place lid on top of blender and hold lid firmly in place with folded dish towel. Turn on blender and process until smooth, about 1 minute. Stop blender.2. In large bowl, add flour and sprinkle it with ¼ teaspoon salt. Use your hands to make a ‘well' in center of flour. Pour spinach mixture into well in bowl. Use fork to slowly stir to bring flour and spinach mixture together until dough starts to form.3. Sprinkle clean counter with extra flour and transfer dough to counter. Use your hands to knead dough until smooth, about 1 minute, adding a little extra flour if dough feels too sticky. Form dough into smooth ball. Wrap dough in plastic wrap. Place in refrigerator and let rest for at least 30 minutes or up to 2 days.How to Shape the Orecchiette:1. Line rimmed baking sheet with parchment paper and sprinkle it lightly with extra flour. Cut, roll, and shape orecchiette following the instructions below. (Orecchiette can be refrigerated in an airtight container for up to 24 hours.) 2. Lightly sprinkle extra flour on counter and sprinkle dough with flour. Use bench scraper to divide dough into 6 equal pieces.3. Working with 1 piece of dough at a time (keeping remaining dough covered in plastic), roll dough into a ½-inch thick rope, about 16 inches long.4. Dip bench scraper in extra flour. Cut dough crosswise (the short way) into ¼-inch pieces.5. Dust your fingers with extra flour. Turn each piece cut side up and press your thumb into the dough to make it look like an ear. Use bench scraper to carefully transfer orecchiette to parchment-lined rimmed baking sheet dusted with flour. Repeat rolling, cutting, and shaping with remaining 5 pieces of dough.Finishing the Dish:1. Add water to large pot. Bring to a boil over high heat. Once it is boiling, carefully add 2 tablespoons salt and then orecchiette to pot. Cook, stirring often with wooden spoon, until pasta is al dente (tender but still a bit chewy), 5 to 7 minutes. Turn off heat.2. Add butter to large serving bowl. Use spider skimmer to transfer pasta to serving bowl (if you don't have a spider skimmer, ask an adult to drain the pasta in a colander in the sink).3. Use wooden spoon to toss until butter melts. Add Parmesan and stir gently until pasta is well coated with butter and cheese. Season to taste with salt and pepper. Serve. This episode is brought to you by Guidecraft. Makers of the original Kitchen Helper® Step Stool.*******Follow Clean Plate Club on Instagram.Tag your meal on social...

#gianluigileoni #radiovacanze #viaggiandoemangiando #marcomarucelliBenvenuto sul canele You Tube di Radio Vacanze, da Gianluigi Leoni.*********************************************************************Puoi ascoltare il programma del nostro Marco Marucelli Viaggiando e Mangiandoogni venerdì alle 14,00 su www.radiovacanze.com che ti porta ovunque vada il tuo gusto. per la trasmissione di venerdì 4 agosto 2023. In questa puntata ho parlato di: Lonato in Festival omaggia il Circo contemporaneo e Palazzo BelVedere Montecatini Terme dà il suo benvenuto all'estate;Orecchiette nelle ‘nchiosce 2023 e Nuove “Perle” firmate dall'Acetificio Mengazzoli; Nasce Trabocco Spumante d'Abruzzo DOC e CANTINA TOLLO UNA NUOVA ETICHETTA PER CELEBRARE LE VENTI ANNATE DI HEDÒS.email radiovacanze@gmail.comtelegram – https://t.me/radiovacanzeEditore Gianluigi Leoni

Nick and Angela welcome their first Grammy-nominated guest to DISH HQ. Writer, actor and composer Tim Minchin was born in the UK and raised in Perth, Western Australia. He gained notoriety when he won the Perrier Best Newcomer Award at the Edinburgh Fringe Festival in 2005 and his (unplanned) career in comedy took off.  These days, Tim MInchin is busy collecting accolades for his theatre shows, winning a Tony and an Olivier for Matilda: The Musical. He also picked up a Tony award for Groundhog Day: The Musical which has just returned from Broadway to the Old Vic in London for a limited run. Angela prepares a delicious chargrilled vegetable & orecchiette salad with fresh pesto and rocket while Nick pours a chilled Pinot Noir. Tim is not a cook and marvels at Angela's prowess in the kitchen. Although there is no cheese course, conversation does start there and the eight minute opera that Tim composed about his favourite food. Our trio talk Groundhog Day, Barbecuing and Twitter. Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer in a future episode. Dish is a S:E Creative Studio production for Waitrose & Partners. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Rach whips up easy orecchiette with broccoli rabe!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today food stylist and cook Gretchen Lowe shares a recipe for her favourite go-to pasta. It's a recipe she's used for the past 15 years including when she's been travelling.

Newest Disney Disney Food and Treats Hitting Walt Disney World this SummerMagic Kingdom ParkTony's Town Square Restaurant:  New appetizers - Tony's Garlic Bread or the Toy Box Tomato Salad.  New entrées - Oven-roasted Shrimp Scampi, Butcher's Steak, Orecchiette with Spicy Italian Sausage, and Penne with Chicken al Forno.  New desserts - Tiramisù Cannoli, Italian Strawberry Shortcake, Tony's Spumoni Tart, or Mandarincello CustardEPCOTSunshine Seasons has new pizza rolls! Two versions: Cheese Pizza Roll and Pepperoni Pizza Roll.Disney Springs Marketplace Snacks has new Mickey and Friends Mickey-Shaped Bubble Waffle Sundaes.  Mickey Waffle Sundae featuring vanilla soft-serve, hot fudge, cookie crumbles, and white chocolate crisp pearls.  Minnie Waffle Sundae with vanilla soft-serve, strawberry topping, sliced strawberries, and white chocolate crisp pearls. Donald's Waffle Sundae made with vanilla soft-serve, lemon curd, and blueberries.  Goofy's Peanut Waffle Sundae has vanilla and chocolate soft-serve with hot fudge, peanuts, sliced bananas, sliced strawberries, M&M's Minis, and a cherry on top. Pluto's Waffle Sundae has chocolate soft-serve, chocolate-covered pretzels, peanut butter sauce, and milk chocolate crisp pearls.  Disney Resort HotelsPlant-based Mickey-shaped Frittata featuring tomato, spinach, onions, and “mozzarella” served with potatoes and mixed fruit.The IMPOSSIBLE Burger serves up an IMPOSSIBLE patty topped with Carolina-style barbecued jackfruit, pickled slaw, and “cheddar” served with french fries. These two items available through June 7 at the Intermission Food Court at Disney's All-Star Music Resort, World Premiere Food Court at Disney's All-Star Movies Resort, End Zone Food Court at Disney's All-Star Sports Resort, Everything POP Shopping & Dining at Disney's Pop Century Resort, Landscape of Flavors at Disney's Art of Animation Resort, Centertown Market at Disney's Caribbean Beach Resort, Riverside Mill Food Court at Disney's Port Orleans Resort – Riverside, and Sassagoula Floatworks and Food Factory at Disney's Port Orleans Resort – French Quarter.Disney's Grand Floridian Resort has the return of fan favorites to Grand Floridian Cafe. The Reuben is back for brunch, accompanied by coleslaw and steak fries. Chicken and Waffles with hand-breaded chicken breast and malted waffle with a sriracha-honey drizzle is also backFor dinner, the Café Meatloaf is a house-made turkey meatloaf with smashed red bliss potatoes, broccolini, and mushroom gravy, while the Shrimp and Grits feature jumbo shrimp with chorizo and fennel perfectly paired with a deliciously creamy, mascarpone cheese grits. The Caramelized Onion Soup Gratin makes a comeback for brunch and dinner.Gasparilla Island Grill has The Cheshire Cat Wildberry Mousse with swirls of wildberry mousse, berry compote, and cake crumbles topped with a white chocolate Cheshire Cat. If you love Orange Bird, the Orange Bird Cake Pop is a must-try! This is a yellow cake pop swirled with citrus-scented buttercream to look like this iconic character. If you like ice cream, the Brownie Crispy Cone is an ice cream cone filled with caramel-swirled brownie topped with a crisped rice treat, white chocolate drizzle, and sprinkles.Are you a Key Lime fan? Good's Food to Go at Disney's Old Key West Resort has a Key Lime Pie Swirl - a DOLE Whip lime and vanilla soft-serve swirl topped with graham cracker crumbs.Harmony Barber Shop Reopening this Summer in the Magic KingdomHarmony Barber Shop is reopening on July 31. While any haircut is pretty cool here, the “My First Haircut” experience is making its return as stylists prepare to shower young guests with magic and extra special pixie dust for the Walt Disney World 50th Anniversary celebration to commemorate the first haircut milestone. A limited number of reservations for this timeless experience will be bookable in the My Disney Experience app as of June 28. Walk-in appointments for haircuts will be accepted based on availability.On a related note, Bibbidi Bobbidi Boutique will also be reopening later this year at both Walt Disney World Resort and Disneyland Resort. Dates are still to be announced.Disney Genie+ Service is Still Trying to Find its WayFor Walt Disney World, starting June 8, Disney Genie+ will only be offered for purchase through the My Disney Experience app on the day of visit – no more advance purchase options for 2022 and 2023.  This means that, moving forward, whether guests have an Annual Pass, multi- or single-day ticket, they will now purchase Disney Genie+ on the day of their visit via the My Disney Experience app, one day at a time, subject to availability.If you already a tickets or a Disney Genie+ purchase for dates 2022, that won't change (and you can still add one in advance up until June 8). You can start booking 2023 vacations as of June 8 as well.Disney also announced that early theme park entry Disney Resort hotel guests will continue for visits throughout all of 2023.California Grill has a New Plant-based MenuThe Florida Peach and Raspberry Salad highlight some of Florida's fresh, bright, and flavorful ingredients  featuring grilled and fresh peaches, raspberry variations, steel-cut oat granola tart, red onion, and a whipped raspberry vinaigrette.The house-made Vegetable Dumplings are made with a Doenjang miso-cola onion sauce, radish, crispy garlic-chili oil, and pickled lotus root. For entrees, there's a House-made Bucatini Cacio e Pepe, a fresh take on spring flavors with sunflower, allium, crispy sunchokes, charred green onions, toasted onions, and a sunflower seed-ramp pistou along with delicious house-made bucatini topped with a luxurious cashew cream sauce. The other new plant-based entrée is the Peas and Carrots Risotto with heirloom carrots, English peas, green garlic, confit onion, and sweet carrot foam. And for dessert, the Peanut and Banana Torte is a twist on the classic PB&J. It combines shortbread, peanut ganache, miso-caramel, nut crumbles, and caramelized bananas. A spin on the “Banana Fritters” that were featured at the restaurant back in 2013, the Lavender Sugar Donuts is a special 50th Anniversary item that is now home on the plant-based menu, featuring some updated fresh ingredients in season. It has a coconut frozen dessert, blueberry gin jam, and pistachio crumble. And not to mention the presentation is beautiful!2022 Eat to the Beat Concert Series Line-up at EPCOTThe Eat to the Beat Concert Series is ready to rock the EPCOT International Food & Wine Festival.Here is a list of musical artists announced so far: July 14-15 – Baha Men July 16-18 – Big Bad Voodoo Daddy July 29-30 – Taylor Dayne July 31-Aug. 1 – Tiffany August 5-8 – Joey Fatone & Friends August 12-13 – The Devon Allman Project August 14-15 – Christopher Cross August 19-20 – Journey former Lead Vocalist Steve Augeri August 21-22 – Air Supply September 2-3 – Southern Avenue September 4-5 – Kris Allen & David Cook September 9-10 – Hoobastank (NEW) September 16-17 – Los Amigos Invisibles (NEW) September 23-24 – BBMak September 30-October 1 – Stokley (NEW) October 2-3 – Sheila E. October 7-8 – Mark Wills October 9-10 – 38 Special October 23-24 – Billy Ocean October 28-31 – Hanson November 4-7 – Boyz II Men Beginning May 24, you can secure a spot at the show by reserving an Eat to the Beat Dining Package available Friday-Monday. Find out more by visiting TasteEPCOT.com. The EPCOT International Food & Wine Festival runs July 14 through November 19Disney Cruise Line Returns to AlaskaThis summer, the Disney Wonder will once again visit ports of call in Alaska departing from the Port of Vancouver.  The Disney Wonder will sail to Alaska for the 2022 and 2023 summer seasons to explore the region's breathtaking views, glaciers and wildlife. Most of the seven-night cruises will visit Dawes Glacier, Skagway, Juneau and Ketchikan. Walt Disney World Refurbishments Update – Disney's Saratoga Springs Resort & SpaThe Congress Park and Treehouse Villas pools at Disney's Saratoga Springs Resort & Spa will be closed early October through early December 2022. High Rock Springs Pool, The Paddock Pool and The Grandstand leisure pool will remain open and available throughout this refurbishment.New Disney Art Display & Store Coming to OrlandoIf you're wondering what the new larger-than-life outdoor art display is on the I-4/International Drive corridor in Orlando, the building is a new Walt Disney World Store that combines merchandise, ticket sales and a first-ever interactive Disney Vacation Club Virtual Discovery Station. Opening May 31, this one-stop shop will give visitors to Central Florida a convenient way to purchase commemorative souvenirs, park tickets and explore Disney Vacation Club membership.With floor-to-ceiling screens, The Disney Vacation Club Virtual Discovery Station can transport guests to our theme parks, resorts and cruise destinations around the world via first-person virtual tours, photo galleries and videos.Thank You for Listening to the Disney Travel PodcastThank you very much for listening to this episode, Amelia and I hope that you enjoyed it. If you did, we would be very grateful if you could rate, review and subscribe to the show on Apple Podcasts/iTunes (or on whichever app you choose to listen). A brief review about what you liked most about an episode truly helps to keep the show going by exposing it to new listeners. We look forward to continue producing new episodes each week.Sharing the podcast with your friends and on social media is also extremely helpful and very much appreciated.Shop 1923 Main StreetFeel free to visit our 1923 Main Street® Disney merchandise shop where we have hundreds of unique and original Disney-inspired t-shirts, leggings, clothing, mugs, phone cases and much more. You'll find everything from 1923 Main Street logo merchandise to custom created authentic Disney-inspired originals, including lots of great patterns for leggings and other items.Contact 1923 Main StreetThank you for listening to the Disney Travel News Podcast at 1923MainStreet.com. As always, we love to get feedback and questions from our listeners and to hear your suggestions and ideas for future episodes.Please be sure to follow along on Twitter, Instagram, Pinterest and Facebook.Thank you for listening and have a magical day!Mike Belobradic and Amelia Belobradic--Media provided by Jamendo

Voilà comment réaliser de bonnes Mac n' Cheese maison sans trop se prendre la tête ! Imaginez ! Vous avez 8 ans, et toute votre famille vous oublie chez vous alors qu'elle part en vacances à l'autre bout du monde ! Vous êtes maître en votre domaine, livré à vous même, seul…seul vraiment ? C'est sans compter les 2 cambrioleurs qui ont pris pour cible votre maison et à qui vous allez faire passer une sacré soirée. Voici l'histoire de Home alone, ou Maman J'ai raté l'avion en français, LE film culte de NOËL datant de 1990 écrit par le grand John Hughes et réalisé par Chris Colombus. Dans le film, sans vous spoiler bien sur, peu avant le début des hostilités, le jeune Kevin MacAlister se prépare au micro ondes des mac n cheese Kraft ! Moi je vous en propose une version revisitée, maison, rapide et bien bien food porn comme il faut ! C'est parti ! Mac n' cheese de Noël ! Orecchiette, béchamel au cheddarNiveau : facilePour 4 personnesPréparation : 15 minCuisson : 12 minINGRÉDIENTS3,6 l d'eau 30 g de gros sel360 g d'orecchiettePour la béchamel au cheddar25 g de beurre 25 g de farine50 cl de lait120 g de cheddar râpé 50 g de mimolette râpéeSel fin et Poivre du moulin Commencez par faire cuire les orecchiette. Dans une grande cocotte, versez l'eau et le sel et portez le tout à ébullition. Plongez les pâtes dans l'eau pour 10 à 12 min (mieux vaut suivre les temps conseillés sur le paquet). Égouttez-les une fois al dente. Pendant la cuisson des pâtes, préparez une béchamel : dans une casserole à feu moyen, faites fondre le beurre, puis ajoutez la farine. Mélangez à l'aide d'une cuillère en bois et faites cuire la farine pendant 1 min 30 avant d'incorporer le lait tout en mélangeant. Baissez le feu et laissez cuire la béchamel en ne cessant de mélanger pendant 5 à 8 min jusqu'à ce que la sauce épaississe. Salez et poivrez à votre convenance avant d'ajouter les fromages râpés. Poursuivez la cuisson en mélangeant jusqu'à obtenir une béchamel au fromage homogène. Une fois vos pâtes cuites et égouttées, incorporez-les à la sauce et enrobez-les bien. Préparez bougies et verre de lait et dégustez !Dressage : vous pouvez faire gratiner les pâtes ou simplement les servir chaudes, à l'assiette, en les saupoudrant de poivre du moulin. À savoirLa sauce étant épaisse, elle enrobera parfaitement ces pâtes creuses. Vous pouvez aussi choisir des macaronis (trop simple…), des conchiglie ou encore des coquillettes !Merci d'avoir écouté cette recette, j'espère qu'elle vous a plu ! Vous pouvez venir la réécouter chaque fois que vous aurez besoin de vous faire une bonne assiette de pasta bien cheesy ! Merci à Amandine Robillard pour la réalisation ! N'oubliez pas de vous abonner au podcast pour ne pas louper les prochains épisodes de Gastronogeek ! Retrouvez toutes mes recettes VG ici => https://www.amazon.fr/dp/2017134589/ref=cm_sw_em_r_mt_dp_MBDDC5G5GXAVDGGG7NNV Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Orecchiette con i broccoli

Spaghetti Carbonara, Orecchiette oder frische Bandnudeln – in den 1980er-Jahren lernten die Deutschen, dass italienische Küche mehr zu bieten hat als Pizza Margherita und Dosenravioli. Von Ulla Scholz.

Nikolaus Gartner und Orecchiette Die Ausstellung „schilf schneiden – vom Bauen am Neusiedler See“ spiegelt das besondere Interesse des Architekten Nikolaus Gartner aus Neusiedl am See für das Bauen am Land wieder. Er serviert: Orecchiette con broccoli.

Bari, centro della Puglia. Tra orecchiette, generali francesi, Babbo Natale e spiagge al pomodoro.Per ricevere la trascrizione dell'episodio: http://eepurl.com/hrMwC1Testo e voce di Salvatore GrecoSullo sfondo:Morning Mandolin - Chris Haugen – Creative Commons CC BY 4.0Spanish Music – No author – Creative Commons CC 0Sonha – Oak Studios Licenza Creative Commons Attribution ND 4.0Every little thing – Oak Studios - Licenza Creative Commons Attribution ND 4.0

Puglia, Italy is famous for their Primitivo wine and Orecchiette pasta. We talk about both with author Katie Quinn who moved to Puglia during the pandemic along with her prized sourdough starter. Plus, we talk pizza Friday, burrata cheese and focaccia. [Ep141] Show Notes Katie's book Cheese, Wine, and Bread: Read more... The post Destination Eat Drink – Puglia, Italy with Katie Quinn appeared first on Radio Misfits.

Here I am again to tell you about the Italian gastronomy's typical food and the best recipes to prepare tasty dishes at home, wherever you are! In this episode, there's a true Apulian expert with me to explain how orecchiette are prepared. And if you want to read more tips, go to Foodietaly.com --- Support this podcast: https://anchor.fm/foodietaly/support

In questo video parleremo di una delle città più belle, vive ed interessanti della Puglia: Trani. Adesso, probabilmente, questo nome non vi dirà niente, ma sono sicuro che, appena scoprirete le bellezze che la città ha da offrirvi, non lo dimenticherete facilmente. Siete pronti? Iniziamo!    TRANI e le sue bellezze Secondo la leggenda, Trani, è stata fondata da Tirreno, mitico figlio dell'eroe omerico Diomede. Infatti, prima del IV secolo, la città veniva chiamata con il nome Tirenum o Turenum. Questa ipotesi, però, è considerata poco affidabile dagli studiosi, i quali hanno sviluppato due teorie più convincenti a riguardo: Il termine 'Trani' può essere stato dato alla città in onore dell'imperatore Traiano. Il termine 'Trani' deriva da trana/traina, che indica un'insenatura adatta alla pesca (ipotesi più verosimile); Oltre che per le sue viste mozzafiato, la città di Trani è famosa anche per una particolare tipologia di marmo (la pietra di Trani), ma anche per la ricca produzione dell'olio extravergine di oliva e del vino moscato di Trani. Inoltre, la città ha dato i natali (è il luogo di nascita) a vari attori famosi, sia in Italia, che all'estero, come ad esempio: Bianca Nappi, che potete vedere nella serie televisiva Le Indagini di Lolita Lobosco (miniserie girata a Bari); Riccardo Scamarcio, il quale ha recitato in film italiani di successo, ma anche in produzioni internazionali.   I monumenti e luoghi d'interesse di Trani La città di Trani viene considerata una città d'arte, perché può vantare di un ampio patrimonio artistico e architettonico: chiese, monasteri, giardini e palazzi storici, oltre che la famosa Cattedrale sul mare e il Castello svevo. La Cattedrale di San Nicola Pellegrino La Cattedrale di San Nicola Pellegrino è, senza ombra di dubbio, la costruzione più conosciuta e prestigiosa della città pugliese. Si trova vicino al porto, accanto al mare e spicca particolarmente per la sua imponenza. La Cattedrale è uno degli esempi dello stile romanico-pugliese, realizzata con la famosa pietra di Trani (di cui abbiamo parlato poco fa) a partire dal 1099, con lo scopo di raccogliere le reliquie di San Nicola Pellegrino (oggi patrono della città). Interessante da visitare è anche la Cripta di San Nicola, con le sue 28 colonne eleganti.   Il Castello Svevo Il Castello Svevo di Trani risale al XIII secolo (edificato nel 1233), durante la denominazione degli Svevi. Infatti, è stato realizzato da Federico II come dimora per suo figlio Manfredi, il quale nel 1259 vi convogliò a nozze con Elena Ducas, la sua seconda moglie.   La Villa comunale di Trani La Villa comunale è il giardino più grande della città, si estende su un terrazzamento a picco sul mare ed è immerso nel verde. La Villa è posizionata in modo tale che, dal lato sud, sia possibile ammirare la vista panoramica del lungomare che arriva fino al Monastero di Santa Maria di Colonna; mentre, dal lato nord, si giunge al Fortino. L'inaugurazione della Villa risale al 1824, ma nel corso del tempo venne ampliata grazie ad operazioni di bonifica dei terreni a sud. La Villa comunale è dominata da fauna e flora: palme, lecci, querce, pini, aiuole con fiori, vasche che ospitano 500 pesci di diverse specie provenienti da laghi e fiumi di tutto il mondo e simpaticissimi pappagalli. Questo è il luogo ideale per le famiglie con bambini e per chi cerca un po' di riposo quando l'estate torrida non dà tregua.   La cucina tranese Nella città di Trani si mangia bene? Certo, è una città italiana e in Italia è impossibile mangiare male! La cucina tranese è decisamente semplice e genuina, basata sui prodotti del territorio e le antiche ricette pugliesi, che rispettano rigorosamente la cucina mediterranea. Vediamo adesso quali sono i piatti tipici di Trani: Orecchiette pugliesi con cime di rapa Orecchiette pugliesi con cozze e vongole Riso, patate e cozze cotte al forno Orata alla pugliese

It is believed that Pasta has been around since 4th Century B.C., and the process of making it by hand hasn't changed much. Join us along with our guest Chef Jeremy Lett as we discuss how to improve your store-bought pasta, how to make homemade pasta, and why you don't need any fancy gadgets to make this classic world-renowned staple. Longer pasta dough recipe (Fettuccini, Pappardelle, Tagliatelle): 300gm of All Purpose or Bread Flour (Recommended: Caputo All Purpose Flour) 2 Whole Eggs and 3 Egg yolks (totaling 185gm - if the eggs do not equal 185gm in weight, add water to get to 185gm) Shaped pasta dough recipe (Macaroni, Cavatelli, Orecchiette): 300gm Semolina Flour (Recommended: Caputo brand) 185gm warm water Sift the flour onto a cutting board or counter top and create a well in the center of the flour Add your eggs (or water) to the center of the well and slowly begin incorporating the flour into the liquid until it starts to form into a shaggy dough  Continue to mix the dough till it forms the shape of a ball Knead the dough for at least 10 minutes by hand to create the gluten network within the dough If the pasta feels a little sticky, add additional flour until it feels smooth. if the pasta feels too tough, add a little additional water Once the dough feels silky smooth, wrap the dough in plastic wrap for 30 minutes Additional resources on shaping pasta: Orecchiette - https://youtu.be/w3Uz0z9_oOA  Pappardelle - https://youtu.be/oQtzr1cCsUQ?t=300 Check out Jeremy's awesome instagram account - https://www.instagram.com/jeremylett/ Have questions or topics you want us to cover in future episodes? Send them to us! Email: Yomascookingcast@gmail.com Instagram: https://www.instagram.com/yomascookingcast/ Website: www.YomasCookingCast.com Music: Yung Kartz - Too Grimy  

Hi everyone! I start this episode with some big news: I've moved to Italy! And in the spirit of that move, I'd like to introduce you to someone who knows Italy like the back of her hand, adores it, and will make you want to eat pasta straight away.Sophie Minchilli was raised in Rome, Italy, to an Italian father and American mother (you may know of her mom -- author Elizabeth Minchilli, @eminchilli) and she is passionate about sharing Italian culture. In this conversation, we have a fun, nuanced chat about Italy -- we talk about the huge regional differences in Italy, making friends with the older generation here, and some of her favorite dishes from the part of Italy where I'm living (Puglia).Sophie and Elizabeth team up to do food tours all around Italy! - you can find more information here: https://www.elizabethminchilli.com/week-in-italy/andhttp://www.sophieminchilli.com/food-tours/Follow Sophie on Instagram: @sminchilliWatch her make Orecchiette con Le Cime Di Rapa: https://www.instagram.com/tv/CHdRNgiiLVF/Join my Patreon community for perks & rewards! : https://www.patreon.com/katiequinn See acast.com/privacy for privacy and opt-out information.

Komm mit auf eine kulinarische Reise im Süden des Salento, rund um Marina San Gregorio! Wir verraten dir einige unserer Restaurant-Empfehlungen an Italiens Stiefelabsatz, wo du richtig gut und authentisch essen kannst. Sei Gast mit uns auf einer Terrasse mit Sonnenuntergang-Blick aufs Meer, wo auf den Tellern die Farben der italienischen Nationalflagge eine Rolle spielen. Wir zeigen dir den Holzofen, an dem für uns die hellsten Sterne am Pizza-Himmel leuchten! Und wir gehen mit dir in ein Fischrestaurant an der Küstenstraße, wo das Bistecca di vitello genauso grandios ist wie der Wolfsbarsch all’etto, wobei es sich nicht um eine geheimnisvolle Zubereitungsart handelt, sondern um ein Detail deiner Schlussrechnung

Chef and co-owner of State Pasta in New Plymouth Carl Maunder shares his recipe for Broccoli Orecchiette.

Rachael whips up orecchiette with Drew Barrymore!

La puntata n. 24 vi metterà fame! Con Emanuele Loiacono e Silvia Fratini, blogger di foodtripandmore.com faremo un viaggio di gusto tra le prelibatezze della Puglia. Tra panzerotti, burratine e bombette, scopriremo un sacco di indirizzi assolutamente imperdibili. Buon ascolto e…buon appetito! https://foodtripandmore.com/FB: https://www.facebook.com/foodtripandmore/IG: https://www.instagram.com/foodtripandmore/Food Trip in Salento: la piccola guida per viaggiatori affamati e curiosi https://foodtripandmore.com/2020/07/30/foodtrip-in-salento-piccola-guida-per-viaggiatori-affamati-e-curiosi/

Ever wanted to try your hand at making pasta from scratch? Orecchiette is perfect for pasta beginners: all you'll need is some semolina flour, water, and a butter knife! Get the recipe here:http://www.italiandishpodcast.com/orecchiette/In this episode: Make orecchiette from scratch and learn a trick for nailing the shape every time!Chat with ex-pat foodie, Laura, about life in Rome, and what it was like coming out as a vegetarian to her Italian mother-in-law.Learn about the Orecchiette food festival (sagra) in Puglia.Listen in as we compare our Italian men.Questions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram or send us an email at contact@italiandishpodcast.comBuon appetito! Ciao!Support the show (https://www.patreon.com/italiandish?fan_landing=true)

Orecchiette con le Cime di Rapa, a classic from beautiful Puglia, the heel of the Italic boot; a simple and wonderful recipe, easy to prepare. Featuring Orecchiette, broccoli rabe (rapini), bread crumbs, olive oil, anchovy filets (you can remove it and make it vegan, just balance the salinity though), peperoncino, garlic, salt. Paired with the freshest music selection from yours trulyEpisode 218 - video link here Enjoying the show? Please support BFF.FM with a donation. Playlist 0′22″ La Radio (feat. Sole Rebel) by Msk on single (Eclectic Electric Recordings) 7′14″ Atlántida by DNGDNGDNG on Continentes Perdidos (On The Corner) 10′58″ Body Yako by Captain Planet feat. Kongo Elektro & Thornato on No Visa (Bastard Jazz) 15′23″ Gozala (feat. Los Rakas) by Atropolis on single (Wonderwheel Recordings) 18′28″ I'm so Happy I Cry (feat. Tank) by Fantastic Negrito on Have You Lost Your Mind Yet? (Cooking Vinyl Limited) 22′26″ Lover's Bridge by Jimi Tenor on single (Philophon) 26′01″ El Belgrano by Enrique Nicolas Noviello on single (Switchstance Recordings) 30′08″ Dreaming (Birdee Remix) by Rainbow Team on Fulltime Factory, Vol. 5 (Fulltime Productions) 36′47″ Piano Boy by Parov Stelar on Voodoo Sonic (The Trilogy, Pt. 2) (Etage Noir Recordings) 43′02″ 2BCM1 (Bumpy Radio Edit) by Aeshim on single (Albert's Favourite) 46′06″ Together We Stand by Myd 48′56″ Her Name Is Corona by Baba Duru 52′34″ Night In Musicland (DJ Friction Rework) by I.C. Bell on Fulltime Factory, Vol. 5 (Fulltime Productions) 59′38″ Filu te ientu (feat. Papa Gianni) by Sud Sound System on The Best of 2002 - 2012 (Universal) 63′48″ Ritmo di contrabbando by Eugenio Bennato on Sponda sud (Taranta Power) 67′36″ Southern Dub (feat. Domenico Candellori) by Clap! Clap! on Liquid Portraits (Black Acre) 71′36″ The Cowrie Waltz by Jyoti on single (eOne Music / SomeOthaShip Connect) 76′50″ Camaguey (Tumbao) by Gerardo Frisina on Rhythmic Conversations (Schema) 80′10″ Francisco a lu paiese by Matteo Salvatore on Il Lamento dei Mendicanti 84′08″ Maggot Brain (BMG Dub) by Funkadelic on Reworked by Detroiters (Westbound) 94′20″ E se domani by Mina on 4 Anni Di Successi (RCA) 97′05″ Malarazza (feat. Carmen Consoli) by Lautari 103′24″ Ogni Uno by Eugenio Bennato on Sponda Sud (Taranta Power) 108′39″ Me Fece Mele A Chepa by Daniele Silvestri on Monetine (RCA) 111′25″ Casa Mia by Sud Sound System on The Best of 2002 - 2012 (Universal) 116′45″ Pausa by Diogo Strauss on single (Far Out Recordings)

In questo articolo scopriremo insieme come preparare una delle pietanze che più rappresenta la tradizione italiana: la pasta fresca! Più precisamente, vedremo come preparare a mano i cavatelli e le orecchiette, due tipi di pasta molto famosi, soprattutto in Puglia.    Curiosità e Preparazione dei Cavatelli e delle Orecchiette    Prima di leggere il procedimento per la preparazione, vi proponiamo un piccolo quiz riguardante delle curiosità su questi tipi di pasta fresca. Per conoscere le risposte, guardate il video allegato a questo articolo. 1) La giornata nazionale dei cavatelli è: A) Il 3 gennaio B) Non esiste una giornata nazionale dei cavatelli C) Il 15 luglio 2) Perché si chiamano così? A) Perché, in origine, venivano mangiati all'interno di una cava B) Per via della loro forma incavata C) Perché, in origine, venivano preparati con farina di cavolfiore 3) Qual è l'alimento più tipico, e tradizionale, con cui le orecchiette vengono cucinate a Bari? A) Le cicorie B) Le cime di rape c) I broccoli 4) Qual è il luogo più tipico, a Bari, dove poter acquistare le orecchiette fatte a mano? A) Per strada B) Nel primo supermercato nato a Bari C) In un garage     Ok, ora iniziamo a fare sul serio: Ingredienti  Per tre persone occorrono: - 300 grammi di semolino - 150 millilitri di acqua - farina quanto basta   Preparazione dei Cavatelli e/o Orecchiette - Versare il semolino sul piano da cucina e fare un buco al centro (dare una forma di fontanella) - Riempire il buco con dell'acqua (ma non tutta) - Usare un coltello liscio per spostare il semolino nel buco con l'acqua all'interno - Impastare con le mani e versare l'acqua - Impastare ancora (usando i pugni) - Una volta ottenuto un impasto omogeneo, impastare con il palmo della mano - Dare all'impasto al forma di una palla e poggiarlo su un piano infarinato - Tagliare dei pezzettini d'impasto (4 o 5) - Formare dei lunghi rotolini dai pezzi d'impasto (spessi circa 1cm) (assicurarsi che il piano sia sempre infarinato) - Avvicinare i rotolini ottenuti (metterli allo stesso livello), cospargerli di farina - Iniziare a tagliare i rotolini per ottenere dei quadratini (1x1 cm) - Usare il dito medio per dare al quadratino la forma giusta, facendolo strisciare sul piano (Per fare le orecchiette, bisogna seguire lo stesso procedimento, ma al momento di dare forma ai quadratini di impasto, bisogna usare un coltello per farli strisciare sul piano e prenderli con l'indice, per poi premere con il pollice affinché acquisiscano la tipica "gobbetta") - Lasciarli seccare per un paio d'ore   Ora non vi resta che cucinare i vostri cavatelli/orecchiette come preferite, magari con dei fagiolini, ricotta dura, sugo di pomodoro e basilico, per poter "assaporare i colori della bandiera italiana". Se poi volete ancora mettervi alla prova in cucina, potete dare un'occhiata al nostro video su come fare la focaccia barese! Una vera delizia!

Radio Francigena fornisce una voce e un servizio a tutte le realtà culturali, associative, storico-turistiche, di movimento – italiane ed estere – che puntano sul patrimonio culturale, allargato alla qualità della vita e del buon vivere. Slow food, cammino lento, cultura, creatività, prodotti a chilometro zero, riscoperta della parola, della fantasia e dei valori fondamentali della vita. In più: ottima musica e conduttori di talento.

Cook along with this Top Chef alum and James Beard Award winner Sarah Gruenberg of Monteverde Restaurant and Pastificio in Chicago. Sarah walks you through one of her favorite pasta dishes, with a wink to Chicago.   If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  COOK’S NOTE: Have water boiling when you start cooking. Makes 4 servings INGREDIENTS 1/3 cup kosher salt, for pasta water, plus more for seasoning 1 lb Orecchiette pasta, or rigatoni, penne or spaghetti 1 Tablespoon extra virgin olive oil 1 pound bulk mild (or spicy) Italian sausage (or buy links and remove from casing) 1/2 red onion, thinly sliced (about 1 cup) 1/2 cup Castelvetrano olives, sliced or chopped, or another good quality green olive 1/2 cup sliced pepperoncini peppers, sliced plus 2 Tablespoons of the liquid 1 (14 oz.) can Italian cherry tomatoes, such as Mutti (or regular crushed tomatoes with some fresh cherry tomatoes) 1/2 teaspoon red chili flake 12 basil leaves, torn 1 Tablespoon lemon zest 1/2 teaspoon lemon juice 1/4 cup freshly grated Pecorino Romano cheese, plus more for passing at the table Extra virgin olive oil, to garnish EQUIPMENT ESSENTIALS: - Large pot to boil pasta, ideally 7-8- quart size - Colander or big slotted spider or spoon - Large/wide skillet, about 12” to 14” - Tongs - Plate or bowl to remove sausage - Small dish to remove excess hot oil - Ladle or liquid measuring cup to transfer pasta water For recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate.  Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.

Orecchiette radicchio e noci Tutti i venerdì dalle 11.00 porta in tavola con noi tante ricette facili, veloci ma di grande effetto. I nostri ingredienti?! Prodotti a km zero, il forte legame con le nostre tradizioni culinarie e i buoni consigli di Isi

Neste episódio do Dicas do Chef, a receita do Juarez Campos é um delicioso prato de Orecchiette com Camarões, Brocolis e Tomates Cereja ao Alho e Óleo.

The Italian author Livia Franchini reflects on edible themes in her debut novel Shelf Life, and considers the prescriptiveness of Italian cooking. Read more about this episode at leckerpodcast.com (http://bit.ly/30b4zfG) . Sign up to the Lecker tinyletter (http://bit.ly/2q0FcQ5) for an extra bite, this time about tomatoes. You can find Livia's recipe for Orecchiette ai Cimini di Rapa here (http://bit.ly/2sgpWj1) . Livia can be found on Twitter, (http://bit.ly/37ZxZzU) and on Instagram (http://bit.ly/2TiZeS2) . Shelf Life came out in paperback on Doubleday in January 2020 and is available from all good booksellers (I like Hive (http://bit.ly/37XxdU5) ). Music:  Blue Dot Sessions - Pedalrider Blue Dot Sessions - Charcoal Line

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he’s best known for is as a chameleon—he’s successfully worked in radio, print media, cookbook publishing, TV, and teaching.... Read More ›

It’s mid-September in The Big Apple, and the air is filled with the smell of sausage and peppers and fresh frying zeppole, because 'a festa 'e tutte 'e feste'—'The Festival of All Festivals' has arrived! For eleven days each September, thousands descend on Mulberry Street in Manhattan's Little Italy for the Feast of San Gennaro, and this week, Rossella and John are invited to share a unique view inside the “Greatest Feast of Them All”. When Rossella is asked to host a private pasta making demonstration to celebrate the opening day of this year’s Feast with WABC Radio NY, she brings the Podcast into the event so John can record an on-location episode to explore the history and happenings behind this world famous Festa! While Ro, Nonna Romana, and Zia Rosa spend the day hand crafting pounds and pounds of fresh Orecchiette, signing cookbooks and greeting fans, John will try to explain the history of San Gennaro, patron Saint of Napoli, the ancient traditions that celebrate his devotion in that famed city, and how they were transported to and adapted in New York City almost a century ago. He’ll take to Mulberry Street, the heart of this famed Italian quarter, to speak to some local friends about their experience of the Feast, its history, and its future, and he’ll take you inside his personal experience awaiting the miracle of San Gennaro in Naples. If you love an Italian American Feast, and if the sounds of a bustling Italian neighborhood dressed in all its finest are music to your ears, then you will love every second of this cacophonous cruise into the heart of one of Italian America’s most important annual rituals! The Feast of San Gennaro Official Website E. Rossi & Company Inaugural Address by OSIA Founder Dr. Vincenzo Sellaro, M.D.

We're heading to the kitchen for this episode and learning about the popular pasta dish, le orecchiette. Mark and Francesca also discuss their recent trip to Milan and Stresa to film some content for the forthcoming Coffee Break Italian To Go video series. There's also an explanation of how to translate "some" into Italian, based on a listener's question. After this episode we're taking a break and we'll be back with the next episode of the Coffee Break Italian Magazine in August.There will be a total of 10 episodes in Season 1 of the Coffee Break Italian Magazine. If you'd like to benefit from lesson notes, transcripts, vocabulary lists and exercises, you can access the premium version of the Magazine on the Coffee Break Academy.Do you have a question for the team? Head over to https://radiolingua.com/cbi-magazine/ and use the voicemail link there to send us your question. You may feature in a future episode!Don't forget to follow Coffee Break Italian on Facebook where we post language activities, cultural points and review materials to help you practise your Italian. Remember - a few minutes a day can help you build your confidence in the language. Access the Coffee Break Italian Facebook page here.If you'd like to find out what goes on behind the scenes here at Coffee Break Languages, follow @coffeebreaklanguages on Instagram, and check out our videos for language learners on our YouTube channel.Find out everything you need to know about Coffee Break Italian at http://coffeebreakitalian.com See acast.com/privacy for privacy and opt-out information.

In their 8th podcast celebrating food & drink across Cape Ann, hosts Kory Curcuru & Heather Atwood talk with activist, feminist, and amazing home cook Peg Leeco. Peg shares her motivations to demonstrate and cook - then she shares her delicious orecchiette, with ingredients donated by Virgilio's Bakery, Sclafani Italian Bakery, & Market Basket :)

Bonnamat från Apulien - Anders och Jonas dynamiska duo blir en tung trio när Il Podino gästas av tv-kocken Johanna Westman.

Bonjour mes amis de la FdlG, boujour à tous. Je suis claude carat, j’ai créé le podcast des amis de la FdlG en décembre 2018. Ce podcast est le tout premier dédié à la FdlG – goût de france et je vous remercie beaucoup de nous écouter et du temps que vous passez avec nous. Que va t on trouver dans ce podcast ? Des interviews de porteurs de projets pour la FdlG, de chefs et cheffes de cuisine et plus largement toutes les personnes qui sont de près ou de loin dans la cuisine et la gastronomie, en clair les personnes qui nous nourrissent. En tout cas des personnes passionnées par leur métier et qui ont envie de partager leur passion avec nous tous. Et vous à qui on ne demande rien et qui avez des tas de choses à dire, sur les sujets qui nous intéressent bien sûr. N’hésitez pas à me contacter. Ce podcast fait partie de l’association des amis de la FdlG que j’ai créé en mars 2017 dont l’objectif  est de faire connaître la FdlG – Goût de France au plus grand nombre et que cette fête populaire arrive dans chaque foyer, dans chaque cuisine.   Je vous l’ai annoncé dans l’épisode 8, dans cette épisode numéro 9 je vous parle jardinage, cuisine et poésie. Je vous propose quelques secondes de musique de circonstance et je vous retrouve tout de suite après. Musique « Madame asperge », quoi de mieux pour entrer dans mon potager ? Rien, alors allons-y… Dans le potager et la cuisine de Claude. Evidemment mon propos sur le jardin est approprié à nos contrées tempérées. Vous qui m’écoutez dans d’autres pays il est nécessaire d’adapter, et d’ailleurs j’aimerais bien que l’on discute sur vos pratiques de jardinage. Contactez moi. Autant vous le dire tout de suite, je suis un jardinier amateur, « vert », pas un intégriste écolo, simplement je fais attention à mon environnement. Pas d'engrais chimiques ni désherbants, du compost fait maison, du fumier d'un jeune voisin paysan qui met ses bêtes au pré, je n'utilise plus la bêche mais une grelinette (une fourche-bêche à 2 manches, je vous en parlerai une prochaine fois). Je fais attention à la lune, je pratique l'association des plantes, le paillage, je mets du BRF (bois raméal fragmenté n'est autre que du broyat de jeunes rameaux ligneux de feuillus) dans mes allées. Avec mon épouse, nous essayons de faire nos plants, notre jardin n'est pas un modèle d'architecture au cordeau, c'est plutôt, un capharnaüm, pour moi un désordre ordonné. Mais que se passe t-il ? je vois des sourcils qui se lèvent, « Et nous alors, on utilise de l'engrais, on bêche, on se fout bien de la lune, on ne compte pas »?   Mais si !, vous êtes sans doute encore les plus nombreux en jardinage classique. D'ailleurs je trouve drôle de devoir préciser que je jardine bio, c'est la méthode qu'employaient mon grand père et mon père avant que les engrais et les pesticides envahissent les champs et les jardins. Ce sujet est un débat permanent que l'on peut aborder si vous voulez. Avec vous, je parlerai de plein de sujets autour du jardinage et de la cuisine, ce ne sera que ma manière de voir et d'apprécier les choses, il n'y aura aucune vérité universitaire et scientifique, je n'en ai pas la compétence. Bon, si on parlait un peu « jardin » qu'en dites vous ? On est là pour ça non ? Commençons par le commencement,   Je suis un jardinier un peu fainéant, je laisse aller la nature, elle sait beaucoup mieux faire que moi, je m'explique, à l'automne, je ne touche pas le sol, je ne greline pas, je répands mon compost et du fumier bien mur, les micro-organismes vont digérer tout ça et quand les beaux jours seront de retour, je grelinerai mes tables au fur et à mesure de mes plantations. Je me prépare, je fais le plan de  mes tables pour faire tourner les cultures et éviter les parasites, j'achète mes graines sur internet chez Germinance http://germinance.com/ ce sont des semences biologiques et biodynamiques dont je suis très satisfait. Je prévois les associations pour limiter la maladie ex : j'alterne carottes et ail, etc. Il y a un grand principe au jardin, ce qui fonctionne chez moi  ne va pas forcément fonctionner chez toi. « Patience et longueur de temps font mieux que force et que rage, Le lion et le rat, Jean de la Fontaine ». Au jardin, la lune est descendante du 9 au 21 mai.   Petit rappel, lune descendante : on repique, on bouture, on enrichi le sol, on éclairci les semis, on récolte les légumes racines ( carottes, navets), on taille, on pince, on marcotte) lune montante : on sème, on récolte, on prélève les greffons et on greffe. 12 et 13 mai, jour graines et fruits.   Mettez en place les aubergines, piments, poivrons, tomates, semés du 1 au 2 mars, les melons semés les 7 et 8 avril, les courgettes, courges et pâtissons semés du 23 au 25 avril,  physalis semés le 11 mars. Ce sont ces petites boules de couleur orange, on les appelle couramment Amour en cage, Lanterne japonaise, Lanterne chinoise. Du 14 au 16 mai, jours racines. Éclaircissez tous les 20 cm les panais semés du 9 au 10 avril, les carottes et les navets à 10 cm. Plantez les poireaux semés du 12 au 14 mars. Alternez les rangs avec des carottes qui seront ainsi protégées de la mouche.   Si vous aimez le céleri-rave vous pouvez faire un deuxième repiquage en pépinière. Epointer les racines pour favoriser la formation de la rave. Distancez-les d’une dizaine de cm en tous sens. Du 17 au 18 mai, jours fleurs. En pots ou en massifs, plantez les impatients semées les 5 et 6 mars ainsi que les bégonias tubéreux,cannas, dahlias, glaïeuls. Taillez les arbustes à floraison printanière défleuris comme le forsythia par exemple. Eclaircissez les semis de fleurs réalisés les 20 et 30 avril.   Vous trouverez la photo de mes petits pois en ce moment sur ma page FB avec l’annonce de cet épisode 9 https://www.facebook.com/lepotagerdeclaude/ Cette photo date de 2016 mais ce sont  bien mes petits pois du moment. Vous pouvez retrouver toutes ces indications sur la revue « jardinez avec la lune 2019 » aux éditions Rustica , https://www.laboutiquejardinmaison.fr/23406-super-magnet-jardinez-avec-la-lune-2019.html Un peu de technique, Que faire de mes tontes de gazon ou d'herbe ? Si c'est du gazon, cela veut dire que si vous mettez des produits chimiques pour qu'il reste beau et en bonne forme, emmenez vos tontes en déchèterie. Si vous n'avez maintenant que de l'herbe, alors vous pouvez utiliser ces tontes d'herbe dans votre jardin. Répandez-les le long de vos raies de légumes lorsqu'ils sont sortis de terre. L'azote de cette herbe va leur donner un coup de fouet. En cuisine,   Aujourd'hui, j'ai préparé une aile de raie sur une litière de pâtes « Orecchiette » à la semoule de blé dur biologique avec son « Pesto ». Vous trouverez la photo sur ma page FB avec l’annonce de cet épisode 9 https://www.facebook.com/lepotagerdeclaude/ Cette photo date de 2016 mais c’est bien moi qui ai réalisé la recette. Pour 2 personnes, il faut 200g de pâtes, 600g d'aile de raie, du pesto et du parmesan. Je porte à ébullition une bonne quantité d'eau dans un faitout et je cuis les pâtes pendant une vingtaine de minutes, pendant ce temps, avec un couteau souple et bien affûté, je lève les 2 filets de l'aile de raie, je peux garder le cartilage pour faire une sauce, ce sera l'objet d'une autre recette. Lorsque la cuisson des pâtes est proche de votre satisfaction, nous allons cuire les filets de l'aile de raie.   Dans une poêle, faites fondre à feu doux quelques copeaux de beurre de brebis et ajoutez les filets, attention, c'est une cuisson douce et rapide, environ 1 minute de chaque côté. Enlevez votre poêle du feu et égouttez vos pâtes. Mettez-les dans un plat de service pour les mélanger avec le pesto. Et maintenant, on dresse sur un une assiette chaude, répartissez joliment les pâtes, coiffez-les d'un filet de l'aile de raie, ajoutez quelques rapées de parmesan, une asperge verte et une feuille d'épinard juste cueillies au jardin. J'aurais dû ajouter un peu de piment d'Espelette pour la couleur. C'est simple, subtil, assez rapide et très fin. Avec un vin rosé légèrement frais, vous êtes dans le vrai. Bon appétit   En poésie cette semaine,   Les beaux iris de l'avenue d’Albert Atzenwiler (1898-1941), poète suisse, directeur de l'enseignement à Genève, auteur de manuels scolaires ( Leçons et exercices de grammaire française, école primaire), et de contes pour enfants.   Les beaux iris de l'avenue Panache au vent, Violets ou blancs Tous en grande tenue, Vont passer la revue.   Tenant bien haut leur hallebarde, Panache au vent, Violets ou blancs Les beaux soldats : regarde ! S'en vont monter la garde.   Ils ont , ma foi, si fière pose Panache au vent, Violets ou blancs Que les tulipes n'osent Lever leur tête rose.   En défilant dans les allées Panache au vent, Violets ou blancs Ils conquièrent d'emblée le cœur d'or des pensées. Si vous avez des questions à me poser ou des commentaires, faites le sur ma page facebook : https://www.facebook.com/lepotagerdeclaude/ ou à mon adresse mail : claudecarat@gmail.com Si vous fouillez un peu sur cette page FB, vous verrez que j’ai fait cette rubrique de 2013 à 2016 avec Troc-légumes et la semaine vendéenne, ces 2 affaires n’existent plus, je n’en étais pas le créateur et je n’imaginais pas refaire cette rubrique jusqu’à ce que je découvre le Podcast grâce à mes amis Marc et Guy de l’excellent podcast culinaire « Parler Cuisine », merci les gars. Marc et Guy m’ont interviewé à propos du livre « Je cuisine un jour bleu » que Josef Schovanec et moi avons réalisé en collaboration avec plein de gens : https://www.facebook.com/autischef/ C’est l’épisode 84, je mets le lien dans les notes de l’épisode : https://parlercuisine.com/?s=je+cuisine+un+jour+bleu J’aimerais vraiment pouvoir échanger avec vous jardiniers, cuisiniers, poètes, écrivains alors prévenez-moi. Pour les prochains épisodes nous allons  continuer avec « que fait on au jardin en ce moment », une de mes recettes, une poésie. Pour les interviews, les chef(fe)s sont toutes et tous très occupé(e)s maintenant. On ne peut d’ailleurs que s’en réjouir. Evidemment, je vous tiens au courant. J’allais oublié, n’oubliez pas de dire que vous avez « aimé » ou cochez les étoiles de satisfaction sur votre plateforme d’écoute favorite, ça nous aide pour le référencement. De même si vous n’aimez pas, dites le nous aussi,ça nous aide à progresser. Laissez-nous vos commentaires sur cet épisode et rejoignez « les Amis de la Fête de la Gastronomie » :  ladlfdlg@orange.fr ou claudecarat@gmail.com portable : +33685334785 Suivez nous sur : ➡️Facebook                   ➡️Twitter                   ➡️Instagram En attendant continuez de manger avec plaisir et modération. Je vous remercie infiniment d’être à l’écoute de notre podcast, merci à vous et à la semaine prochaine pour l’épisode 10. Claude Crédit musique :   Titre:  Mme Asperge Auteur: En attendant Mado Source: http://hopmado.free.fr Licence: http://creativecommons.org/licenses/by-nc-sa/2.0/fr/ Téléchargement (5MB): https://www.auboutdufil.com/index.php?id=150

In this episode, Virginia and Marion score the cheapest bottle of wine yet. A $4 Carminere - Panilonco Reserve. Also, they discuss how to make orecchiette & sausage and how to properly smell wine, while openly mocking online reviewers that are too full of themselves. --- Support this podcast: https://anchor.fm/va-palencia/support

Imane nous propose chaque mois, une recette incroyable. Et délicieuse.

Imane nous propose chaque mois, une recette incroyable. Et délicieuse.

Imane nous propose chaque mois, une recette incroyable. Et délicieuse.

This week on Culinary CPR Chefs Dr. Mike & Luca take a fall classic Mediterranean! The post Journeys into Quantum Food: Culinary CPR- Orecchiette & Zucca appeared first on Dr. Mike.

Maybe it’s the end of summer, maybe it’s the start of school, but the Dinner Sisters still don’t feel like starting up the oven just yet. Plus the sweet corn is still so good and there’s still enough light to eat outside at the end of the day. Blend together some Green Pea Hummus, cook some Orecchiette with Corn, Greens, and Ricotta or make a Vietnamese Shrimp Bowl with us and keep summer’s good times going.

Danny Drummond from Orecchiette, Wild Bull Brewery & Drummond Catering returned to Blackers for Breakfast this morning with another amazing Dirty Feed Done Dirt Cheap. Blackers was also joined by Bunbury Mayor Gary Brennan to discuss the big issues in town at the moment & Blackers loss to John Burgess in this year's AFL footy tipping is inevitable - but that didn't stop Burgo from ringing in with his Round 23 tips.   

Fresh from Malcolm Turnbull's visit to Busselton - Busselton Mayor Grant Henley had plenty to report, he joined Blackers for Breakfast. Danny Drummond from the Wild Bull Brewery, Orecchiette & Drummond Catering made Blackers his amazing Casarecce Pasta with Prosciutto & Asparagus! Barry Urqhart from Marketing Focus had some top line business branding tips and Polly tried her hardest to offend every kiwi in the South West this morning in Showbiz.

Danny Drummond from The Wild Bull Brewery, Orecchiette and Drummond Catering made our day with a South West inspired Dirty Feed Done Dirt Cheap (maybe not-quite-so-cheap this morning given that he used fresh Manjimup Truffles!). Blackers is almost resigned to the fact that he's going to have to buy John Burgess lunch at the end of the year, even so they still traded Round 18 AFL tips and Barry Urqhart from Marketing Focus joined us to talk about the flow- on effects from recent comments made by the new CEO of Coles. 

Natacha et son mari Frédéric D’Oria-Nicolas sont invités à dîner chez les Mastro. Ami d’enfance de Clément, Frédéric est pianiste. C'est aussi le fondateur du label Fondamenta, un label d’exception consacré à la musique classique et au Jazz. Obsédé par le son, son histoire l’a amené à mettre au point Phoenix Mastering ®, un procédé de restauration sonore unique au monde. Il permet notamment de révéler la quintessence d’enregistrements jusqu’ici oubliés, édités en partenariat avec Devialet dans la collection The Lost Recordings.

Orecchiette with broccoli rabe is one of the signature dishes in Puglia. In this podcast, Paul and I are joined by Anna Vocino as we talk all about this amazing dish. Topics we cover: How long it's been since Anna's last visit in person How Paul and I are getting married now that gay marriage is recognized in Italy The different versions and spelling so broccoli rabe For the record, it's spelled rabe, or raab, and sometimes called rapini. In Puglia, it's called cime di rape (roughly translate to turnip tops) We discuss more of the broccoli rabe characteristics, which I cover more in detail below In northern Italy, they will throw away the little "heads" of the broccoli rabe and eat only the leaves In some places in southern Italy, they will throw away the leaves and each only the "heads" We eat everything What exactly caper berries are and where they come from Essentially, a caper is a small bud on a caper bush. You pick these buds before they flower and preserve them to have capers If you don't pick the capers, they turn into beautiful flowers and the pistol becomes caper berries We pickle them to use in our martinis How you will never go hungry in southern Italy as you can find all kinds of food growing wild Paul's memory of all the older Italians going out into the fields and picking wild greens, like wild baby fennel and chicory How broccoli rabe is one of the most nutrient dense foods (again, more info below) If you are going to pick wild greens, you need to look for uncontaminated areas (i.e. free of herbicides) Orecchiette pasta Called this because they look like little ears which is a direct translation of the name It has a different name in the location dialect The difficultly it making the pasta But when you make a mistake in making an orecchiette, it becomes cavatelli Paul's technique for making orecchiette with broccoli rabe (video below): Take your clean broccoli rabe and put into boiling water After you cook the broccoli rabe for about 10 minutes, you then add the orecchiette into the same pot When the pasta is cooked, you take it all out of the water and top with a mixture of garlic, anchovies and extra virgin olive oil How oreccheitte with sausage and broccoli rabe is not really very traditional in southern Italy mainly because meat was not always available Steven's technique for making orecchiette with broccoli rabe, which gets rid of the bitterness of the broccolli rabe: Boil the broccolli rabe as in Paul's version, but remove from the water after five minutes (your are blanching them) Then add them to another pot with the extra virgin olive oil, chopped garlic and anchovies. Sauté that the create your sauce. Cook the pasta separately and combine How most Americans are not used to cooking with anchovies How ancient Romans used garum (fermented fish guts) to season their food The cookbook we mention on the show is Cooking Apicius A rather explicit story of Marlon Brandon Portnoy's Complaint is the other explicit book Paul mentions on the podcast Anna's recipe for the broccolli rabe: Ann shaves the bottom the stems to make them more tender Paul says the easier way to to this is to cut a cross into the stems to make sure they open up and cook After washing off the broccoli rabe, she throws it into a pot with extra virgin olive oil and garlic (not rinsing the broccoli too much as you want the water — cover it, which steams the broccoli and after the water has evaporated the garlic caramelizes and helps take the edge of the brocolli rabe How you appreciate bitterness the older you get For example, Paul never used to like cipaduzze, or wild hyacinth bulbs, but now loves them They are very, very bitter and grow very deep in the ground You usually boil them, then squish them, and drizzle with extra virgin olive oil and salt How they grow the cipaduzze now Orecchiette It's a traditional Puglia pasta whose name translates to "little ears" though the shape, as you can see, is more like little hats. Not only it is good with broccoli rabe, but the shape is great with ragu and hearty meat sauces to help scoop up the sauce.       Broccoli rabe Also spelled raab, and sometimes called rapini or broccoletti. In Puglia, it's called cime di rape. It is a cool season crop, so you find it in late fall, winter and maybe early spring. In the states you can probably find it all year round, but really, the flavor is best during winter. It features broccoli-like tiny flowerheads that look like tiny broccoli heads, but don't get as big. All parts are edible, including the stems, leaves and flowheads. It can have a very bitter, spicy and peppery flavor. But it does mellow out once cooked, and if blanched can almost be eliminated. Boccoli rabe is also one of the most nutrient-dense foods on the planet. 3.5 ounces provides half your daily requirement of vitamins A and C. It's also a good source of folate, potassium, fiber, and calcium. Full of Phyto-nutrients and antioxidants, which do all the good thins antioxidants do, like protect you from cancer, lessen inflammation, and more. Anna's site again: www.annavocino.com And we talk with her in other episodes: 038: Is there Italian food without pasta? and 037: Eating gluten-free in Italy with Anna Vocino

Prior to filming Top Chef: New Orleans, Nina Compton, the Saint Lucia native and former Chef de Cuisine of Scarpetta had never been (but always wanted to go) to NOLA. While her original honeymoon plan to visit the French Quarter fell through, a different kind of passion landed her as runner up on Top Chef Season 11 and in the city she’d always yearned for. Obviously the rest is history as it’s no secret that Compton packed her knives in February in search of a Creole cooking future, which brings us to her new venture and little unknown secret: Compère Lapin. We’ve got an exclusive on what she’ll be serving at her frst solo endeavor at the new Old No. 77 Hotel & Chandlery. Conch Croquettes with pickled pineapple tartar sauce, Orecchiette with pork cheeks and arugula and Banana Zeppoles with salted rum caramel. As well as her final ode to Miami: Her pasta dumpling recipe from the queen of gnocchi herself. Mash 5 potatoes. Add 3 egg yolks. Season with a pinch full of salt and a hand full of flour. Work the dough but not too much. It just should come together and feel soft and not breaking apart. And work it while its hot so it doesn’t get gummy. Roll it out, chop it up and cook it right away. We’re gonna go ahead and safely say an iteration will find its way onto Compère Lapin’s menu, so should you not want to make it at home there’s always road tripping to New Orleans for a taste of the real thing.