Podcasts about Osteria Francescana

In this episode, Kimberly and Tommaso recount their visit to Modena, Italy. They describe the city's attractions, from balsamic vinegar to Ferrari. They also discuss travel safety tips and the upcoming changes to the podcast schedule. Key Points: Podcast Schedule Update: Beginning the first Wednesday of April, the podcast will switch to two episodes per month for a few months. This change is due to scheduling constraints. Travel Safety Advice: Travelers to the Napoli area should be aware of recent earthquake activity. Visitors should note the location of their country's consulate. A grab-and-go bag with essential documents is recommended. Recent heavy rains caused flooding in Florence, Pisa, Lucca, and parts of Emilia-Romagna. Modena's Centro Storico: Kimberly and Tommaso visited Modena, known for its balsamic vinegar and Ferrari. Kimberly recalls fond memories of buying balsamic vinegar during her time in Milan. The city was decorated for Christmas, with a unique style of lighting the streets. The hosts admired the lack of crowds in Piazza Grande. Modena was originally a Roman colony called Mutina. UNESCO World Heritage Sites: Modena has three UNESCO-recognized architectural masterpieces. The Duomo is a Romanesque building that took 220 years to build. The Bell Tower of the Duomo is known as Ghirlandina. The Piazza Grande is the third UNESCO site. Famous Modenese Figures: Luciano Pavarotti, the famous tenor, was from Modena. His home slightly outside the city is now a museum. Chef Massimo Bottura, who runs Osteria Francescana, is also from Modena. Giuseppe Giusti Balsamic Vinegar: The Giusti family has been producing balsamic vinegar since 1605. The shop on Piazza Grande has a very alluring interior. Kimberly and Tommaso tasted and purchased various vinegars. They paired the vinegar with parmigiano and Brunello upon returning home. Ferrari Museum: The museum focuses on the life and work of Enzo Ferrari. The museum showcases noteworthy Ferrari automobiles. The design and color of the cars, as well as the devotion to each car, stood out. The exit features a quote from Enzo Ferrari: “The best Ferrari ever built, is the next one.” Follow us on Social Media Instagram Facebook 

Daniel Cocca is the Co-Founder and Managing Director of Alpha Investing, a real estate private equity firm targeting unique and compelling investment opportunities for the current market cycle and economic climate. Daniel's background as a NYC biglaw corporate attorney combined with his private equity expertise gives him a unique viewpoint on structuring complex transactions, navigating capital markets, executing unique investment strategies and managing multifaceted real estate deals.  Under Daniel's leadership, Alpha Investing has driven over $3 billion in investments, targeting a unique mix of asset classes and strategies that are often less accessible to individual investors. He has successfully navigated various market changes and opportunities over the years. Given the current market volatility, he is well-positioned to offer valuable insights into emerging real estate trends, strategies for portfolio diversification, and approaches to achieving strong returns across diverse asset classes.   In this episode, we talked to Daniel about investing into uncertain markets, sensible investment deals, adjusting investment strategy and how frequent it should be, as well as depending on what change within the market, and much more.   Get ready for REWBCON 2025, happening from April 10th to 12th! Use my code JOHN at checkout for 10% off your ticket.   Finding the Right Deal;   02:39 Daniel's background; 15:37 Tips for investing into uncertain markets; 17:58 An insight into sensible investment deals; 24:43 Adjustment frequency of investment strategies; 29:46 Round of Insights   Announcement: Learn about our Apartment Investing Mastermind here.   Round of Insights   Apparent Failure: A short-term debt misstep that reinforced a stronger long-term investment strategy.. Digital Resource: The Wall Street Journal and podcasts. Most Recommended Book: How to Win Friends and Influence People. Daily Habit: Working out and pickleball. #1 Insight for investing based on cash flow while still looking for value: Being patient in finding the right deal and taking advantage will help you succeed. Best place to grab a bite: Osteria Francescana.   Contact Daniel: Website   Thank you for joining us for another great episode! If you're enjoying the show, please LEAVE A RATING OR REVIEW,  and be sure to hit that subscribe button so you do not miss an episode.

Some celebrity chefs transcend the art of simply cooking an amazing meal by understanding how food brings people together as part of contemporary culture. On this episode, Dan speaks with Italian chef Massimo Bottura about the keys to his success; struggling with critics in the early days of his now-legendary eatery Osteria Francescana; why he chose to start his own label of aged balsamic; his latest book, “Slow Food, Fast Cars,” which he wrote with his wife, Lara Gilmore, about their prized bed-and-breakfast, Casa Maria Luigia; his love of Ducati motorbikes; and much more. Hosted on Acast. See acast.com/privacy for more information.

This week, Lara Gilmore joins me to discuss Slow Food, Fast Cars, the latest book from her and her husband, chef Mossimo Bottura.The book tells the story—through photography, essays, and of course recipes—of Casa Maria Luigia, the boutique inn (albergo) opened by Lara and Mossimo in 2019. Once here, a restored 18th-century villa offers a dozen guest rooms, uniquely decorated with art from Lara & Massimo's personal collection. From there, the property unfolds: meticulously landscaped orchards and vegetable gardens supply the casual kitchen, led by Osteria Francescana alum Jessica Rosaval, and the on-site restaurant, Francescana at Maria Luigia, where Rosaval and team offer a nightly tasting menu showcasing nine of Massimo's most iconic dishes. Nearby is the “playground,” where you'll find a pool table, a gym, and most visibly Massimo's collection of cars and motorcycles. And Casa Maria Luicia breathes the region, down to every detail: guests staying on the property will find hunks of Parmigiano Reggiano and bottles of Lambrusco greeting them in their rooms.This dichotomy of fast/slow appears often in Massimo's work. Perhaps most known is his dish, Five Ages of Parmigiano Reggiano, which has been an evolving presence at Osteria Francescana for decades. “It's about celebrating the slow passing of time,” he tells Forbes, “with a fast and contemporary mind.”In Slow Food, Fast Cars, you'll find recipes like:Gnocco Fritto, the classic Emilian fried dough, in this case topped with mortadella, whipped ricotta, and extra-aged balsamic vinegar. (“Once you join the fraternity of gnocco fritto,” the authors write, “it is very hard to turn back.”)Smoked Beef Short Rib, a less traditional way of addressing the short rib cute in Modena, but one that at Casa Maria Luigia is paired with a sauce built from smoked fresh apricots and marigold vinegar.Tiramisu, an “untouchable classic” that the team serves in small, individual-sized glass jars to guests.An ML Pantry section that offers infused waters (Fennel Water!), preserved fruits (Amarena Jam!), and other conserves, oils, vinegar, liqueurs, and salts.

Massimo Bottura's Osteria Francescana has twice been named the world's best restaurant. Situated in Bottura's hometown of Modena, a place renowned for racing cars and balsamic vinegar, the triple Michelin-starred establishment blends traditional Italian cooking with a truly avant-garde sense of design and creativity. Bottura is the leader of the culinary movement that sees food as edible art. Food journalist and cookbook author Emiko Davies spends a weekend in Modena with Bottura and his restauranteur wife Lara Gilmore.

Massimo Bottura is the chef and restaurateur at Osteria Francescana in Modena, Italy. He is known as one of the world's most innovative culinary figures and together with his team runs a group of restaurants in Italy and the rest of the world. His three-Michelin-starred restaurant, Osteria Francescana, has twice been voted Best restaurant in the World. Bottura's restaurant career began in 1986, he later worked with Alain Ducasse in Monaco and at El Bulli. Bottura is also working with projects tackling food waste and social isolation with the Refettorio Ambrosiano and Food for Soul, together with his wife Lara Gilmore. We will hear Massimo Bottura tell about his passion for food, his restaurants and his social projects. He will also reveal where to find the world's best pizza. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

The Italian chef Massimo Bottura may be a big dreamer, but he's also a firmly grounded-in-the-earth operator. Based in Modena, Italy, Bottura is famous for his three-Michelin-starred restaurant, Osteria Francescana, which has twice held the top spot on the World's 50 Best Restaurants list. He also runs Food for Soul, a nonprofit dedicated to promoting social awareness about food waste and world hunger. With its first Refettorio opened in 2015, Food for Soul now runs a network of 13 Refettorios around the world—from Paris to San Francisco to Naples—designed to serve people in need via food-recovery programs. In 2019, with his wife, Lara Gilmore, he also opened Casa Maria Luigia, a hospitality concept in the Emilian countryside that became the jumping-off point for their new recipes-slash-interiors book, Slow Food, Fast Cars (Phaidon). In everything he does, Bottura keeps the tradition of the Emilia-Romagna region alive while constantly imagining and executing new possibilities.On this episode, Bottura discusses the art of aging balsamic vinegar; his vast collection of thousands upon thousands of vinyl records; his deep love of Ferraris, Lamborghinis, and Maseratis; and how he thinks about the role of time, both literally and philosophically, in and out of the kitchen.Special thanks to our Season 9 presenting sponsor, L'École, School of Jewelry Arts.Show notes:Massimo Bottura[03:27] Food for Soul[03:27] Refettorio Harlem[03:27] Refettorio Ambrosiano[03:46] Universal Exposition in Milan[15:36] Carlo Petrini[10:40] Gastromotiva[12:30] “Chef Massimo Bottura on Why the Future of Food is in Our Trash”[15:22] Slow Food, Fast Cars[15:36] Trattoria del Campazzo[56:07] Casa Maria Luigia[58:50] Osteria Francescana[41:32] Cavallino[41:32] Lo Mejor de la Gastronomia[43:30] Joseph Beuys[43:30] Lara Gilmore[1:01:42] Tortellante

What do you eat for breakfast? In Episode 8 of “Three Ingredients” we introduce you to what might be the strangest way to start the day. It's also the most delicious. Then we talk about our favorite condiments with odes to great balsamic vinegar, truffles and vanilla in its many forms. And then, because we just can't help ourselves, we rag on one that none of us can stand. Laurie shares a funny memory of her first foie gras, Ruth speaks wistfully of a great bourbon she can no longer afford and Nancy goes hunting. This conversation is definitely going to make you hungry. So pull up a chair and join us.To receive new episodes of Three Ingredients as they drop, sign up to become a free subscriber. If you want to receive bonus posts, recipes, restaurant recommendations, photos and more, please consider becoming a paid subscriber.SHOW NOTESOops, I dropped …If you listened to Episode 2 of “Three Ingredients,” you heard us talking a bit about Michelin three-star chef Massimo Bottura, whose Modena restaurant Osteria Francescana was twice named the No. 1 restaurant on the World's 50 Best Restaurants list. Ruth was about to interview Massimo and his wife, Lara Gilmore, about their new book “Slow Food Fast Cars,” with recipes, stories and gorgeous photos about the food, art, design and people behind their playful and luxurious guest house Casa Maria Luigia outside of Modena. In this episode, Ruth tells us about the talk and the three of us exchange notes about our visits to Casa Maria Luigia.One of the delights of visiting Casa Maria Luigia is wandering around the property and viewing the art collected by Lara and Massimo, who finds inspiration for his cooking in the works of artists. Consider what he told Ruth about a dish of oysters and potatoes served beneath sheets of gold leaf as she tells it in this story of her first Osteria Francescana meal: “My mind is mixing Piero della Francesca — beautiful gold leaves — and Pistoletto seven hundred years later. But I'm also thinking of stainless steel in the sixties, and how people use tin foil.”A key piece we discuss in the episode is the triptych by Ai Weiwei called “Dropping a Han Dynasty Urn (Lego).” It dominates the living room of the guest house and, as Laurie wrote in the L.A. Times last summer, it's a kind of statement of purpose for Massimo. He is, after all, a chef who loves to break things and put them back together in his own way.Massimo's most famous reconstructed “broken” dish is the dessert Oops, I Dropped the Lemon Tart.As Nancy shares in this episode, the dessert inspired a brilliant save when she and her partner Michael Krikorian were bringing a vintage model Ferrari Formula 1 to Massimo as a gift. Before they could give the model car to Massimo the bag dropped, breaking the Ferrari into pieces. Rather than throw out the pieces, Nancy had another idea. Michael, who tells the full story on his website Krikorian Writes, enlisted the help of a Casa Maria Luigia server and hid the broken car under a cloche on a dinner plate. When Massimo lifted the cloche, Michael said, “Oops, I dropped the Ferrari!”Massimo's break-it-and-put-it-back-together philosophy appeared again when Nancy and Laurie had lunch at Osteria Francescana this past summer and experienced his latest menu called “We Are Here,” “reinterpreting,” as the restaurant puts it, “a selection of iconoclastic dishes of Osteria Francescana, bringing the best of the past into the future.”One example we discuss: “Tortellini or Dumplings,” Massimo's update to his now-classic “Tortellini Walking Into Broth,” which the chef told us was “the most scandalous, outrageous dish we did in the '90s.” That's because instead of a bowlful of tortellini this dish had just six perfect tortellini. (Most Italians are used to ten tortellini to the spoonful, our friend and writer Faith Willinger said in the Massimo episode of “Chef's Table.”) In his newest incarnation, five tortellini, looking a bit like cloves of garlic, might be mistaken at first for Asian dumplings. But when you take a bite, you taste the pure essence of tortellini.Now, about that breakfast …Sausage on a cookie with zabaglione? Sounds improbable. But Ruth and Nancy both have had and loved the Massimo Bottura dish — as dessert in New York when the chef was in town for his talk with Ruth at the 92nd Street Y and as breakfast at Casa Maria Luigia.The sausage is cotechino, which you can buy from most good Italian food shops (like Eataly). Should you be ambitious enough to want to make your own, here's a recipe from Lidia Bastianich. The cookie is sbrisolona, which means crumble cake. We have two sbrisolona recipes for our paying subscribers in a separate post, one from Massimo and Lara's book and one from Nancy.###Thank you for reading Three Ingredients. This post is public so feel free to share it. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe

Nick and Angela welcome the world's number 1 chef to Dish HQ. Massimo Bottura hails from the Emilia-Romagna region of Italy, the nation's food capital. A renowned restaurateur, hotelier and contemporary art aficionado, Massimo established Osteria Francescana, his three-Michelin-star restaurant in Modena, in 1995. The eatery was voted the world's best restaurant in 2016 and 2018 and features in the Netflix show, Chef's Table. Massimo Bottura is highly respected for his innovative approach to Italian cuisine, combining tradition with modern techniques. He is an advocate of sustainability and established his non-profit organisation Food for Soul to combat hunger and reduce food waste. Massimo and his wife Lara have  co-written Slow Food Fast Cars, recipes and stories from Casa Maria Luigia, which is out now. Angela prepares a delicious miso pork ramen, which Massimo absolutely adores, and though our trio don't indulge, the experts at Waitrose pair this meal with a Yering Station The Elms Pinot Noir. Conversation around the table includes the great story of how Massimo met Lara in New York for the first time, what staying in their exsquisite guesthouse Casa Maria Luigia is like and what he really thinks of Stanley Tucci. 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

Why do we call Nancy the queen of pistachios? What secrets can Ruth tell us about critic bait? And is Laurie really the only one of the three of us who loves tripe? Also, can food be too flavorful? These are just some of the things we're talking about in today's episode. We also discuss the vanity of cooking. We dish on show-off chefs and why Nancy says Thomas Keller and Massimo Bottura don't fit in that category. We talk about why we love Sarah Cicolini's Rome restaurant Santo Palato and the Pie Room at London's Holborn Dining Room. Plus, why chefs like Italy's Franco Pepe and Nancy use dehydrators. And could it be that writer and former “Great British Bake Off” finalist Ruby Tandoh is this generation's Laurie Colwin? In addition, for you, our paying subscribers, read on for bonus notes. But first, let's talk pine nuts. Three Ingredients is a reader-supported publication. To receive posts with bonus material, including recipes, restaurant recommendations and podcast excerpts that didn't fit into the main show, consider becoming a paid subscriber.A better pine nutWould you be shocked to learn that the pine nuts you're most likely using in your pesto come from China or Siberia?Nancy, of course, knew all about this. But Ruth remained ignorant until a few years ago, at a market in Italy she noticed that the pinoli were much larger than the ones she buys at home.Back in her own kitchen, she scrutinized the pine nuts in her freezer. (Pine nuts are filled with oil, which means that left in the cupboard they quickly go rancid. It's much safer to store them in the freezer.) Sure enough, the label said something about the various countries the pine nuts might have come from, and not one of them was Italy or the United States.She took out a handful and laid them next to the ones she'd bought in Italy. Half the size! Then she tasted them. Half the flavor! These days she buys her pine nuts from Gustiamo, which owner Beatrice Ughi gets from the west coast of Italy where Pinus Pinea trees, better known as Italian stone pines or umbrella pines, grow. They're expensive. And they're worth it. Pro tip from Nancy, who gets pine nuts from Sicily for her Mozza restaurants but also uses the smaller, more common varieties of pine nuts for big batches of pesto. Use pricey larger Italian pine nuts when you want to serve the pine nuts whole, as in the rosemary-pine nut cookies she serves at Pizzeria Mozza with her famous butterscotch budino — we've got a recipe below. And if, like Laurie, you were wondering why we don't just harvest pine nuts from all the pine trees grown in the U.S., here are two articles from 2017 that explore the issue: Modern Farmer calls “the downfall of the American pine nut industry, a truly embarrassing and damaging loss given that the pinyon species in North America can produce nuts (seeds, technically) worth upwards of $40 per pound.” The magazine cites a Civil Eats report that puts part of the blame on a U.S. Bureau of Land Management practice of clearing “thousands of acres” of piñon-juniper woodlands for cattle grazing between the 1950s and ‘70s because the trees were “useless as timber.” The pistachio queen dehydratesNancy practically lives on Turkish pistachios, which are smaller and more flavorful than the American kind. She's particularly partial to pistachios from Aleppo. There are many sources; one we like in New York is Russ and Daughters. Nancy also loves Sicilian pistachios. But as she discusses in the podcast, if you want to get the nuts both green and crunchy, you're going to need a dehydrator. “That is,” she says, “the best purchase I've ever made.” This Magic Mill is a favorite. Another unexpected chef who uses a dehydrator is Slow Food hero Franco Pepe, who is also Nancy's favorite pizzaiolo. She rarely spends time in Italy without making a visit to Pepe in Grani, his restaurant in Caiazzo outside of Naples. In fact Nancy is the one who persuaded restaurant critic Jonathan Gold (and Laurie's late husband) to come to Caizzo for a 2014 Food & Wine article in which he said Franco Pepe made what “is probably the best pizza in the world." Many others, including our friend and Italian food expert Faith Willinger, who first told Nancy about Pepe, agree.So what does a chef like Pepe, who insists on hand mixing his dough and calibrates his pizzas to show off the freshness of his region's ingredients do with a dehydrator? For one thing, he dehydrates olive and puts them on a dessert pizza with apricots sourced from the volcanic soil of Vesuvius. It's fantastic. Laurie talked to him for the L.A. Times about what tech can do to save pizza's future. Read about it here. The Colwin legacyRuby Tandoh! Ruby Tandoh! If you want to read the article we all love — the one that got Ruth to suggest that Tandoh might be this generation's Laurie Colwin — here it is. Note the excellent title: “The Studied Carelessness of Great Dessert: On croquembouche, Alison Roman, and the art of not trying too hard.” And just in case you don't know Colwin's work, here are two stories, one from the New Yorker and one from the New York Times, that talk about the Colwin legacy. As for Tandoh's Vittles — if you're not reading it, you're missing out. You can find it here.Mind and heartThat is Massimo Bottura trying to make Nancy happy. Which he always does.  You probably know that his small restaurant in Modena, Osteria Francescana, has three Michelin stars and was voted the best restaurant in the world twice on the World's 50 Best list and remains on its Best of the Best list. You might also know that he's a chef with an extremely interesting mind and a huge heart, who is deeply involved with feeding the hungry of the world.We've known (and admired) both Massimo and his elegant American wife Lara Gilmore for a while now. But although Laurie and Nancy had eaten at his Modena restaurant many times, Ruth was late to the game. This is part of what she wrote in 2017, after her first marathon lunch at his restaurant:Leave it to me to go to a four-hour lunch on a day of such intense heat the newspaper headlines all read “Dangerous even for the animals.”  (For the record, it hit 107 degrees.)  … We arrived parched and almost dizzy with heat.Within seconds, we'd forgotten everything but the pure pleasure of listening to Massimo and Lara discuss their various projects (a refettorio in London, another in Burkina Faso and a gelateria in a refugee camp in Greece) — and the meal they were about to serve us.Blown away. That's my instant review.  If you want more, keep reading.For another perspective on Massimo's food, Laurie wrote in the L.A. Times about the meal she ate at Osteria Francescana earlier this summer when the chef was revisiting and reconceiving many of his iconic dishes, including tortellini. “Bottura may break the form of a classic dish,” she wrote, “but he almost always brings the flavor back to the nostalgic tastes of his childhood.”Incidentally, Massimo and Lara have a new book, Slow Food Fast Cars, and they will be discussing it with Ruth on Monday night, Dec. 11, at the 92nd Street Y in Manhattan. Come join them!Best comment of this episode? Nancy on croquembouche: “Struggling with your food is not a fun way to cook.”The London Restaurant ListHere are the London restaurants Nancy mentions in this episode.Lyle'sThe Barbary The Palomar: The Pie Room at the Holborn Dining RoomSaborSt. John'sPop Quiz!Can anyone guess the name of the chef standing next to Nancy?Want a recipe from Nancy?In addition, for you, our paying subscribers, read on for bonus notes and the recipe for Nancy's famous Butterscotch Budino with Caramel Sauce and Rosemary Pine Nut Cookie. And we'll give you the answer to the pop quiz above. Get full access to Three Ingredients at threeingredients.substack.com/subscribe

Could there be a more quintessential pairing from Emilia-Romagna than cars and cuisine? We are at Casa Maria Luigia, the guesthouse of Massimo Bottura, world-leading chef and patron of three-Michelin-star Osteria Francescana in Modena and Motor Valley Ambassador. The chef meets Tim Bravo, the Director of Communication from his ‘neighbor' Lamborghini, to debate the international cultural significance of a shared home, the Emilia Romagna Motor Valley; the difference between the perspective as an outsider and as an Emilia Romagna native; and the importance of tradition versus innovation.

After a chance encounter with Massimo Bottura in Modena, chef Jessica Rosval began Italian culinary journey that began at Osteria Francescana and has led to . recognition as one of the best chefs in Italy. Jessica commands the kitchen at Bottura's award-winning Casa Maria Luigia and is at the helm of CML's newest restaurant Al Gatto Verde. She shares her story on kitchen community and  advocacy for immigrant women in the culinary industry through her nonprofit, Association for the Integration of Women. For show notes and more visit Ciao Bella  INSTAGRAM: @ericafirpo TWITTER  @moscerina  

A few years ago, while dining at Massimo Bottura's Osteria Francescana, Natalia Burakowska had a revelation: The fashion professional suddenly saw a path to helping to change the discussion around food loss and waste  by channeling her personal passion for environmental responsibility into a new clothing brand. The result, TerraTela (which means "Earth fabric"), launched earlier this year with a t-shirt made primarily from regenerative seaweed. On the United Nations' International Day of Awareness of Food Loss and Waste (IDAFLW), the brand releases its latest shirt, made from corn sugar, today, so we thought it would be the perfect time to share this conversation.Our thanks to Metro for their support. Visit their website today to learn more about how they can make your restaurant kitchen and office more efficient. Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

One-on-one episode today, Chris is in New York, and Jason is back home in LA. Thanks for your patience as we took a break. We're excited to be back to our regularly scheduled programming. We chat about TJ's honeymoon, exactly how much dogsitting costs, expanding outside of Italy next summer, TJ's wedding playlist report, the best meal Chris had in Italy, expensive hotels, Massimo's tasting menu at Osteria Francescana, the Tucci effect, Chris watched The Idol, the New York forest fires, the Apple goggles, a new t-shirt discovery, and some news announcements and live shows this summer. twitter.com/donetodeath twitter.com/themjeans  Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to episode 1330, another episode of “On The Road Edition”, hosted by Stevie Kim. In this episode Stevie is in Montalcino, speaking to Lara Gilmore. They talk about her business and philanthropic activities. In this new episode of On the Road with Stevie Kim, Stevie meets Lara Gilmore, the wife of award-winning chef Massimo Bottura. Stevie and Lara discuss Lara's background, her various restaurants, including Osteria Francescana, her Michelin star restaurant in Modena, and her many philanthropic activities, including Food for Soul, the non-profit organization redefining the role of the traditional soup kitchen, and Tortellante, a training, assistance and fundraising project to support families with autism in the province of Modena. Find out more by visiting: Osteria Francescana at https://osteriafrancescana.it/it/. Food for Soul at https://www.foodforsoul.it/it/. Torellante at https://www.tortellante.it/. More about the host Stevie Kim: Stevie Kim hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To learn more visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

Come si vive in Italia? Vale la pena per uno straniero trasferirsi a vivere nel Bel Paese? In questo video, ho raccolto tutti i PRO e i CONTRO di vivere in Italia, così che possiate fare la vostra scelta sapendo a cosa state andando incontro! Quali sono i PRO di vivere in Italia? Cominciamo con i PRO e partiamo da quelli un po' più scontati e palesi. 1 - Bellezza L'Italia è anche chiamata “Il Bel Paese”, e non è un caso. L'Italia offre davvero molta bellezza, naturale e artistica. Innanzitutto, è un Paese che ha i più disparati paesaggi. Insomma, c'è tutto: mare, montagne, colline, laghi, spiagge, fiumi, grandi città, campagne. Ma allo stesso tempo, c'è anche tanta bellezza in senso storico e artistico: basti menzionare due città, Roma e Firenze, per averne un'idea. Ma in realtà ogni regione e quasi ogni città italiana ha qualche bellezza da offrire. 2 - Cibo Pochissimi sono gli stranieri che hanno dichiarato che a loro non piace il cibo italiano (e tra l'altro alcuni di loro si sono ricreduti dopo aver passato del tempo in Italia). La cucina italiana è gustosa ma anche molto diversificata: da Nord a Sud, ci sono decine e decine di piatti tipici con gli ingredienti più disparati (verdure, carne, pesce, pasta…). A chi non piace la pizza, la pasta, il gelato? Ma ovviamente la cucina italiana è anche molto altro ed è un piacere scoprirla tutta! Per esempio, se volete sapere come e cosa si mangia in un ristorante con tre stelle Michelin in Italia, potete dare un'occhiata al video in cui vi portiamo con noi da Osteria Francescana, il ristorante dello chef Massimo Bottura! 3 - Persone Spesso all'estero si dice che gli italiani siano solari, gentili, disponibili e amichevoli. Per la maggior parte, si può dire che questo è vero. Ovviamente ci sono eccezioni e alcune città vengono considerate particolarmente “fredde”, anche dagli stessi italiani. Però in generale l'esperienza che avrete con gli italiani dovrebbe essere piacevole! 4 - Clima In generale, il clima in Italia è gradevole: non è troppo rigido né troppo caldo. È chiaro che nelle Dolomiti in inverno fa molto freddo e che all'estremità più bassa della Sicilia in estate fa molto caldo, ma in media il clima è incantevole. Inoltre, è possibile spostarsi di poco per trovare un clima più caldo o più freddo nello stesso Paese. 5 - Costo della vita Chiaramente, dipende dal Paese da cui venite, dalla vostra moneta eccetera. Però si può affermare in senso generale che il costo della vita in Italia non è troppo alto. Certo, Milano è costosissima. Firenze e Venezia anche. Ma a parte poche eccezioni, in Italia si può vivere dignitosamente anche con poco. E qualora aveste bisogno di essere in queste città per lavoro, potreste sempre optare per una casa in una città più piccola nei dintorni delle grandi città, dove certamente affitti e vita sono più bassi. In particolare, i prezzi in Italia risultano più bassi (rispetto al Nord Europa o altri Stati) per affitti e cibo. Invece le bollette o la benzina sono abbastanza simili al Nord Europa, per esempio. 6 - Sanità pubblica Molti italiani si lamentano della sanità nel Bel Paese, e in generale hanno ragione. Le file sono interminabili e la prenotazione per una visita specialistica richiede almeno 3 mesi di attesa. Ma non bisogna dimenticare che, nonostante tutti i difetti, la sanità in Italia è pubblica e questo significa che non ci sono discriminazioni di nessun tipo: se sei malato, vieni curato, a prescindere dal tuo portafoglio. In più, bisogna ammettere che negli ultimi anni ci sono stati molti tagli alla Sanità da parte del Governo, il che non ha permesso di migliorare il sistema ma, al contrario, lo ha mandato in una situazione più difficile da gestire. 7 - Studi L'Italia ha ottime università e queste sono accessibili a tutti, senza discriminazioni di reddito. Le università pubbliche italiane sono molto buone e la retta è piuttosto bassa,...

Per aiutare i più fragili, lunedì 5 dicembre torna a Bologna la cena di Natale dell'Antoniano che sarà ospitata, per il secondo anno di seguito, dal set dello Zecchino d'Oro. L'evento – “Cucina in Musica con Massimo Bottura & Friends" – è realizzato in collaborazione con Food For Soul e ospiterà i piatti degli chef pluristellati Massimo Bottura, chef patron Osteria Francescana e fondatore di Food for Soul (Modena); Valentino Marcattilii del ristorante San Domenico (Imola); Max Poggi del ristorante Massimiliano Poggi Cucina (Trebbo) e Virginia Cattaneo del ristorante Il Cavallino (Maranello).Obiettivo dell'evento è sostenere la mensa Padre Ernesto di Bologna, il ricavato sarà, infatti, interamente devoluto a sostegno delle famiglie in difficoltà seguite dall'Antoniano. Per informazioni e prenotazioni è possibile inviare una mail all'indirizzo eventi@antoniano.it entro il 2 dicembre.

This week on Passport to Everywhere, Melissa welcomes Massimo Bottura, a prolific chef, innovator, entrepreneur, and the founder of Food for Soul, a nonprofit organization empowering communities to fight food waste and end hunger. The captivating conversation spans Massimo's earliest memories of food, his perspective on culinary creativity, his experiences as a restaurateur, and advice for young travelers.They also discuss Massimo's love of fast cars, modern art, the process of creating the stunning Casa Maria Luigia, his childhood friendship with Marco Bizzarri, the CEO of Gucci, and the joy of feeding others. Visit Massimo's website.Help Food for Soul here.Learn about Casa Maria Luigia. Follow Melissa on Instagram.Learn more about Indagare Travel. 

Oggi è il Fried Chicken Day, la giornata Internazionale dedicata al pollo fritto, specialità culinaria “a stelle e strisce” che spopola anche in Italia. Amato sempre più da chef stellati, la passione per il pollo fritto non ha confini: si va dal The Rippin 'Hot Chicken' di David Chang Shin, definito da alcuni il pollo fritto più piccante al mondo, allo Hyodo Chicken coreano (Seul) degli chef Min Goo Kang e Chang Ho; dall'iconico e croccante pollo “intero” del pluristellato Niko Romito (“Alt” - Castel di Sangro -Aq), fino alla ricetta No Waste (contro gli sprechi alimentari) di Takahiko Kondo (già Osteria Francescana, oggi da Gucci Osteria) la cui particolare croccantezza è data anche dalla fecola di patate che incontra l'albume d'uovo.

Od danes pa vse do nedelje bo v Rovinju morda največji gastronomski dogodek letos v tej širši regiji. Weekend Food Festival bo gostil najbolj zveneča imena gastronomske scene: našo Ano Roš z dvema Michelinovima zvezdicama nagrajene Hiše Franko, italijanskega kuharskega zvezdnika Massima Botturo – njegova restavracija Osteria Francescana v Modeni (tri Michelinove zvezdice) je bila dvakrat razglašena za najboljšo restavracijo na svetu po izboru 50 Best Restaurants, Rasmusa Munka iz köbenhavnskega Alchimista, kjer sestavlja meni približno petdeset hodov, v Rovinju pa bo tudi aktualni nosilec naslova najboljšega chefa na svetu 2021 po izboru seznama The Best Chef Awards, Španec Dabiz Munoz. Glavni, konferenčni del progama bo potekal v Stari tobačni tovarni oziroma Stari tvornici duhana. Zvrstile se bodo okrogle mize, kot so: 'Ženskam je oziroma ni mesta v kuhinji', 'Ali je še kaj rib v Jadranu?' in 'Kako z lokalnim proračunom priti na globalni trg?' Gala večerje in številni drugi dogodki pa bodo potekali v restavracijah in hotelih v Rovinju. Vstopnice so še vedno na voljo, lahko se boste udeležili tudi tako imenovanih master classov na temo kave, sušija, tartufov in čokolade. Pred začetkom festivala, ki ga bomo spremljali tudi na Prvem v obliki prispevkov, se je Tina Lamovšek pogovarjala s svetovalcem na področju gastronomije na Hrvaškem in programskim direktorjem Weekend Food Festivala Hrvojem Petrićem.

In deze aflevering aandacht voor de Italiaanse topchef Massimo Bottura die met zijn Osteria Francescana in Modena meerdere keren is uitgeroepen tot beste chef en restaurant ter wereld. Wat drijft hem? Wat is zijn geheim? Donatello kruipt voor deze aflevering speciaal achter het fornuis en bereidt Bottura's risotto met 'parmigiano op drie manieren.' Parmezaanse kaas is een belangrijk onderdeel in Bottura's keuken en hij sprong dan ook in de bres toen het gebied rond Modena en Parma in 2012 werd opschrikt door een aardbeving. Een gigantische voorraad aan Parmiggiano Regiano werd toen verwoest.  Deze week staan er een sterren-risotto en een Franciacorta-bubbel op het menu. Cultuurtip is de Netflix-serie Chef's Table waar Bottura in het eerste seizoen te gast was. See omnystudio.com/listener for privacy information.

In questo articolo mettiamo da parte lo studio teorico della grammatica e della cultura italiana per portarvi con noi a vivere un'esperienza a 3 stelle Michelin! Infatti, siamo andati nella campagna subito fuori la città di Modena, dov'è situata Casa Maria Luigia - questo è il nome della villa che lo chef stellato italiano Massimo Bottura e sua moglie Lara hanno comprato e trasformato in una sorta di albergo, una guest house. L'esperienza a Casa Maria Luigia Qui a Casa Maria Luigia si può provare il loro tasting menù, il menù degustazione di 9 portate con i piatti più popolari dello chef, che hanno fatto la storia del suo famosissimo ed esclusivissimo ristorante Osteria Francescana. Il menù degustazione costa 310€ a persona, e c'è anche l'opzione di aggiungere una degustazione di vini per 140€ a persona, per accompagnare ogni portata del menù. Prima di parlarvi di tutto il cibo delizioso, dobbiamo assolutamente raccontarvi dello Chef che ha reso tutto questo possibile: Massimo Bottura. MASSIMO BOTTURA: chef, appassionato d'arte e filantropo Per chi non lo conoscesse, dovete sapere che Massimo Bottura è, a Modena, in Italia e probabilmente nel mondo intero, una leggenda tra gli amanti e gli intenditori del buon cibo. Nato e cresciuto nella città di Modena, dopo varie esperienze in giro per il mondo, nel 1995 è tornato a Modena e ha rilevato una trattoria nel centro della città, chiamata Osteria Francescana. Il suo intento è quello di unire i piatti della tradizione locale con l'arte contemporanea, di cui è un grande appassionato. Ha ricevuto la sua prima stella Michelin nel 2002, la seconda nel 2006 e la terza nel 2012, oltre a una miriade di altri premi e riconoscimenti. Tra le altre cose, è da anni ai primi posti nella lista dei World's 50 Best Restaurants e più volte è stato anche primo. A Modena, tutti lo stimano perché ha aiutato notevolmente la città, anche nei momenti più difficili, come a seguito del terremoto del 2012: come racconta nell'episodio a lui dedicato della serie Netflix “Chef's Table”, infatti, dopo questo disastro, ha inventato il piatto “risotto cacio e pepe” per far sì che l'azienda produttrice del Parmigiano Reggiano potesse vendere in tutto il mondo le sue scorte di formaggio, che altrimenti sarebbero state distrutte dopo il terremoto. La VILLA: una "casa lontano da casa" A maggio del 2019 ha deciso di acquistare con sua moglie questa proprietà per garantire ai loro ospiti un'esperienza in più: quella di una “casa lontano da casa”. Questa villa, completamente a disposizione degli ospiti, comprende un totale di 12 stanze, tra cui una cucina, una sala di intrattenimento, una sala per i liquori e anche una della musica - qui, gli ospiti possono girare a loro piacimento, mangiare, bere e fare quello che vogliono. All'esterno della villa troviamo il giardino, anch'esso incredibile. Inoltre, possiamo trovare un orto, un campo da tennis, una piscina, un laghetto...e tantissimo verde! La CENA: un'Esperienza FAMIGLIARE e DOMESTICA L'idea di esperienza famigliare e domestica della villa ritorna anche nella sala del ristorante, dove Massimo e Lara hanno voluto “rompere” la parete tra la cucina e la sala, così che gli ospiti possano vedere i cuochi all'opera. In più, i tavoli sono molto grandi: questo consente alla gente di condividere il proprio tavolo con altre persone, di fare conversazione e di avere un'esperienza sociale - un'idea super promossa, per quanto ci riguarda! La CENA: il Menù La chef che ha cucinato per noi ci ha offerto un racconto e una spiegazione per ogni piatto, il tutto in inglese perché quel giorno gli ospiti erano stranieri, ma io ve la faccio in italiano. Prima portata - Mont Saint Michel Si tratta di un piatto di cui Massimo ha avuto ispirazione mentre era proprio (indovinate un po'?) a Mont Saint Michel, in Francia, dove le ostriche sono eccezionali e a lui piacevano molto.

Oggi vi portiamo in un posto magico, non a caso scelto per il galà di presentazione della Guida Michelin 2022: siamo in Franciacorta, nel cuore della Lombardia, affacciata sulle sponde del Lago d’Iseo, in un’area di circa 200 chilometri quadrati che comprende 19 comuni della Provincia di Brescia e 121 cantine associate che producono quelle bollicine col metodo classico che ci rendono famosi in tutto il mondo, nelle tre varianti Franciacorta, Franciacorta Satèn e Franciacorta Rosè. Per il primo tratto di questo viaggio, invitiamo con noi Paolo Del Debbio, giornalista e conduttore televisivo, lucchese doc che ci racconta le lezioni di vita che ha imparato dalla cultura contadina della sua famiglia e dai suoi primi lavori da ragazzo a contatto con il cibo. Iniziamo il nostro percorso in Franciacorta assaggiando uno dei piatti tipici di questo territorio. Il Manzo all’olio di Rovato: ce lo cucinano i ragazzi dell’Istituto "Vincenzo Dandolo" di Bargnano di Corzano (BS) della vicepreside Annalisa Bertolini. Quando si dice Franciacorta si pensa soprattutto al vino, ma oggi vogliamo scoprire anche cosa si mangia di buono in Franciacorta e per farlo ci spostiamo da Rovato, patria del Manzo all’olio verso nord, lungo la strada provinciale 11 Padana Superiore fino ad arrivare al ristorante stellato “Due Colombe” di Borgonato, casa dello chef Stefano Cerveni. Un altro grande chef ci fa compagnia in questa puntata: ci colleghiamo con Massimo Bottura, chef del ristorante 3 stelle Michelin “Osteria Francescana” di Modena e oggi impegnato come giudice nella 10^ edizione della Festa dello Zampone e del Cotechino Modena IGP. Non potevamo lasciare la Franciacorta senza passare ad Erbusco a trovare il presidente del Consorzio Franciacorta Silvano Brescianini.

Segue-nos nas redes sociais Dois ou três temas e uma conversa ao sabor do vento: Deixou uma mulher no altar e outra grávida em casa: em Itália dizem que Allegri só é fiel à Juve; Ler Artigo Identifica-se mais como asiático, branco, cigano, negro? INE começa a perguntar dia 18 de Outubro; Ler Artigo Novo Super-Homem vai ser bissexual e mais ativista; Ler Artigo e muito mais!

Massimo Bottura has built and consolidated his reputation as one of the world’s most creative culinary figures over the last twenty-five years. He has also been recognized for his commitment to food waste and social isolation. He walked us through his story of success, and about what made Osteria Francescana so renowned.In this episode, we will cover the following topics:2:04 - Learn to dare7:15 - “Ups I dropped the lemon tart”15:23 - Sustainability and Food for the soul23:00 - Casa Maria Luigia29:20 - Kitchen quarantine37:17 - An advice for students43:00 - Travelling and the influence on his cuisineFollow us on:Instagram: https://www.instagram.com/italian.minds/LinkedIn: https://www.linkedin.com/company/italian-minds/Facebook: https://www.facebook.com/italianminds.podcast

Mastering the Art of Italian Cuisine - Studying culinary arts through the ALMA-Prue Leith partnership Carlo-Maria Ricci (ALMA La Scuola Internazionale di Cucina Italiana | Chef Ambassador) Italian cuisine is deeply immersed in culture and terroir and the best way to master it, is to study it at the origin. Through the partnership with Italy's premier culinary school, ALMA La Scuola Internazionale di Cucina Italiana, the Prue Leith Culinary Institute has sent nearly 30 students to study in Italy since 2012. In this episode we talk to ALMA ambassador, chef Carlo-Maria Ricci, about the international programme, the challenges of studying in a foreign country and what the most important aspects are to master in an Italian culinary education. We also discuss the importance of learning 'the Italian spirit' and understanding ingredients. With Massimo Bottura's restaurant, Osteria Francescana, named the world's best restaurant on two occasions, contemporary Italian cuisine has taken a front and centre position on the global restaurant stage. In light of this we also discuss Italian culinary innovation and who the latest chefs are to look out for. To wrap up we talk about the culinary industry in a post-Covid world, which seems to promise even more innovation. Music : Stephan Gericke Find out about studying Italian Cuisine through the Prue Leith-ALMA partnership · ALMA La Scuola Internazionale di Cucina Italiana

World-class chef, Massimo Bottura, joins Will Guidara for this week's episode. Massimo's restaurant, Osteria Francescana, has won every major accolade that exists in the food world today, yet he has always been one to put his team first. He shares how that mentality has allowed for remarkable collaboration during the pandemic and been the backbone of his restaurant's success over the years. His wife, Lara Gilmore, also makes a special appearance. The Welcome Conference is going digital and we're hosting a range of content for free over the course of the next few months. Register for free at virtual.welcomeconference.org.

In New York City, Rezdora restaurant has quickly become synonymous with great pasta. Today, the chef behind Rezdora, Stefano Secchi, joins us to share his story, which begins with his family's restaurant in Texas, took him to the Culinary Institute of America in Hyde Park, NY, and eventually to gigs in a number of acclaimed restaurants in Italy including Massimo Bottura's Osteria Francescana. Rezdora is also participating in S.Pellegrino’s (our promotional partner) inaugural Destination Dining series, in which pairs of restaurants on the East and West Coasts exchange dishes for one week each. For more about Destination Dining, see the recent article about the program on Fine Dining Lovers.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

A dream isn't something that's easily attainable, and if you really want to make yours come true, be prepared to make sacrifices along the way. However, if you have the recipe to achieve your dream and know the path you need to take, things might just be a little bit easier. Lara Gilmore, the wife of Massimo Bottura and co-owner of Osteria Francescana, shares the story of how she turned her dream into reality. Sitting down with Karen Pulver and her Goddesses, Lara talks about how she met her husband, how they fell in love, and eventually married and started their restaurant. She goes into the details of each event and talks about the struggles they faced along the way. Lara then explains what it truly means to marry someone and how a mistake can turn out to be the solution you've been looking for.Love the show? Subscribe, rate, review, and share!Here’s How »Join the Grateful Goddesses Community today:gratefulgoddesses.comTwitterInstagramFacebookYouTube

Coronavirus has crippled the restaurant industry, leaving thousands of chefs fighting to save their businesses, but some have been using the crisis, and their own influence, to help and inspire others. Massimo Bottura, one of the world’s most celebrated chefs, hasn’t been able to serve guests in his three-Michelin-star restaurant, Osteria Francescana, since early March. He tells Graihagh Jackson why, instead, he has been inviting the world into his home kitchen via Instagram every night during Italy’s long lockdown. Deepanker Khosla, one of Thailand’s top young chefs, refused to close his kitchen when Bangkok’s eateries were forced to shut. He’s now using it to cook thousands of meals for the migrant workers who’ve been left jobless and hungry by the pandemic. And Ana Roš, chef at one of the world’s top 50 restaurants - Hiša Franko - has been creating new products to support her local farmers and suppliers, and is trying to use the crisis to reform Slovenia’s entire food industry. If you'd like to get in touch with us please email thefoodchain@bbc.co.uk (Picture: Massimo Bottura, Ana Roš, and Deepanker Khosla handing out food to a woman in Bangkok. Credit: Sylvain Gaboury/Patrick McMullan, Pablo Cuadra, Getty Images, Deepanker Khosla, BBC)

So our guest today is not one guest, but a whole family. The family of a very famous italian chef ! He holds 3 Michelin stars with his restaurant Osteria Francescana which is considered by many as the best restaurant in the world. He is also behind the non-profit organisation Food For Soul.This initiative in Paris is called Refettorio Paris and was launched in March 2018 in the crypts of the Madeleine church. This restaurant offers meals to the homeless and refugees while fighting against food waste.We are today with Massimo, Lara, Charlie and Alexa Bottura.In this episode the Bottura family shares with us how they are facing the crisis with optimism and thinking about the future.

On this episode of Family Meal, I sat down and chatted with Nick LaKind of @TrailofGold and we chatted all things food. More specifically his LA roots, why he started his ode to the late Jonathan Gold, an epic tale of how he got to eat at the world's top restaurant, Osteria Francescana, what kind of tomatoes make the best bruschetta, and of course his favorite LA restaurants. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Oops! I Dropped the Lemon Tart, is the name of the perfectly imperfect dessert by chef Massimo Bottura of the acclaimed Osteria Francescana. The recipe first came about when Kondo Takahiko, Osteria Francescana’s pastry chef, let go of one of the restaurant’s signature desserts at an inopportune moment. Rather than simply ditch the smashed tart, Takahiko and Bottura decided to remake it in a culinary tribute to the thing that defines great art in any sphere — imperfection. “It’s imperfect,” says Bottura, “in a perfect way.” The episode features: Inspired School Of Astral Music, Blue Communion: ISAM and Time Gate: ISAM.

On today's episode of All in the Industry®, host Shari Bayer's guest is Massimo Bottura, world-renowned, Italian chef and restaurateur. With over twenty years of experience helming acclaimed 3-Michelin star restaurant, Osteria Francescana in Modena, Italy, which has held the number one spot on the World's 50 Best Restaurant list, and thanks to his innovative energy and social sensitivity, Massimo is considered one of the world’s leading culinary figures. In 2015, he decided to apply his creative energy to the issue of food waste, and dedicate himself to community projects, founding Food for Soul, along with his wife Laura Gilmore. They also recently opened Francescana at Maria Luigia, an Italian country house in Modena. Massimo is the author of Never Trust a Skinny Italian Chef, and Bread is Gold, the first book to take a holistic look at the subject of food waste, both published by Phaidon. Today's show also features Shari's PR tip; Speed Round; Industry News discussion with Massimo and Italian chef Antonia Klugmann from Michelin starred restaurant, L’Argine a Vencò in Gorizia, Italy, who was participating in Eataly NYC's “Identità Golose". Plus, Shari shares her Solo Dining experience at Disfrutar in Barcelona, Spain. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®!Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala. Photo Courtesy of Massimo Bottura and Antonia Klugmann.All In The Industry is powered by Simplecast.  

Watch the full documentary and Balsamic Vinegar of Modena recipe demonstrations at http://www.ciaprochef.com/modena/ At his restaurant Osteria Francescana in Modena, acclaimed chef Massimo Bottura recalls childhood memories of his own family's Aceto Balsamico and reflects on the passion that drives his relentless creativity.  

On Episode 52, we talk with Francesca Gino, the Tandon Family Professor of Business Administration at Harvard Business School. She has been honored as one of the world’s top 40 business professors under 40 by Poets and Quants. And she has a new book out called Rebel Talent—Why It Pays to Break the Rules at Work and In Life. You fancy yourself a rebel, or have some rebels in your company? Listen closely to my chat with Francesca.

Dubai is known for its magnificent restaurants, and it's no surprise that an increasing number of high-profile chefs are making their way over to the emirate, setting up some magnificent new restaurants in the process. From Gordon Ramsay, to Simon Rimmer, David Myers, Guy Fieri, Alain Ducasse and Massimo Bottura (the man behind the world's number one restaurant in 2018, Osteria Francescana), the city is full of big name chefs and their equally well-known restaurants. One of those is the UK's Jason Atherton, who runs Michelin-starred restaurant Pollen Street Social in London and Marina Social right here in Dubai. Alongside Jason, Simon Ritchie, Editor of Caterer Middle East, Amy Mathieson and Scott Campbell from Time Out Dubai chat about why top-name chefs are coming to Dubai, Michelin stars (especially for Emirati restaurants), veganism and what it means to be a "celebrity chef". Stay tuned for more episodes of The Big Listen coming soon, covering subjects like veganism, football in the UAE, space exploration, theatre and more. Check us out every fortnight, with episodes available on YouTube, Soundcloud, iTunes, Google Podcasts or wherever you get your pods.

My guest today is Micah Mowrey, chef and sustainable food pro, previously of Gramercy Tavern and Ecolibrium Farms. Follow Micah: https://www.instagram.com/micahmowrey/?hl=en —

Nestled in a city in northern Italy, Osteria Francescana has topped this year’s list of the top fifty restaurants in the world. Lesley Stahl talks with restaurateur and chef Massimo Bottura to discover what sets his harmonious flavors apart. Steve Kroft assists the late Bob Simon in unveiling an island off the coast of Scotland – a hidden gem responsible for brewing some of the world’s most expensive whiskey.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Jason & Yvonne discuss their favorite restaurants and dishes of 2018. Restaurants include Noma, Atelier Crenn, Eleven Madison Park, AMass, Osteria Francescana, and Bardo.

30-åriga stjärnskottet i kockbranschen heter Lina Ahlin. Hon har tilldelats både White Guides Rising star och Karin Franssons mentorpris 2016 och kan lätt uppfattas som en kattunge på utsidan, men i det här avsnittet får vi lära oss att hon är ett lodjur på insidan som vet var hon står och vet sina mål.Lina har arbetat på många av de bästa restaurangerna i Sverige såväl som utomlands; Gastrologik, Fäviken Magasinet, Restaurant Frantzén och hos Massimo Bottura på Osteria Francescana. Idag arbetar hon på Agrikultur men just nu är hon mammaledig.I det här avsnittet pratar vi bland annat om de eventuella svårigheterna med att gå på mammaledighet som hårt satsande kock. Och vad en stjärnkock egentligen ger för mat till sitt barn.Det här avsnittet spelades in under Årets Kock-finalen i Kungliga tennishallen.Samtalsledare: Alf TumbleProducerat av: 2AM See acast.com/privacy for privacy and opt-out information.

Chef Massimo Bottura's restaurant Osteria Francescana in Modena, Italy currently holds the top spot on the annual list of the world's 50 best restaurants. But his creative and contemporary take on Italian cuisine wasn't always a hit with the locals. Bottura joins Stretch and Bobbito to talk about the early days of his now-famous restaurant, the humble roots of Italian cuisine and how he's using his influence to advocate against food waste and hunger via his non-profit, Food For Soul. Plus, Jon Gray from the Bronx-based food collective Ghetto Gastro calls in to talk about their plans to collaborate on a community kitchen project.

The controversial Senate vote to confirm Brett Kavanaugh to the Supreme Court was mostly partisan and set the stage for the upcoming midterm elections. Scott Pelley sits down with two female senators from both parties to talk about their crucial undecided votes that could threaten their careers. Author and YouTuber John Green has reminded his young audience across the globe "don't forget to be awesome." He opens up about living with obsessive-compulsive disorder and how he copes with it. Plus, Chef Massimo Bottura introduces Lesley Stahl to the world class menu offered at his restaurant Osteria Francescana on tonight's "60 Minutes." Learn more about your ad choices. Visit megaphone.fm/adchoices

This pod is all about the current #1 restaurant in the world: Osteria Francescana. We walk you through our whole experience at Massimo Boturra's restaurant.

With over twenty years of experience at the helm of his three-Michelin-star restaurant Osteria Francescana, and thanks to his innovative energy, chef Massimo Bottura is considered one of the world’s leading culinary figures. In the last years, Massimo decided to apply his creativity and social sensitivity to the issue of food waste, and dedicate himself to the creation of community projects around the world by founding, in early 2016, the non-profit organisation Food for Soul. Heritage Radio Network On Tour is powered by Simplecast

Special Independence Day Edition @rolandsfoodcourt @gennaro.pecchia @noainjection. We get the scoop directly from The Maestro from @cittadimodena & Chef/Owner/Icon @massimobottura on his latest happenings on His quest along with His Wife @laratgilmore @foodforsoul_it Chefs & volunteers who are all part of the incredible refettorios building built & run to help offer a welcoming lunchtime food service to vulnerable members of the local community from creating delicious three-course meals from surplus ingredients that would otherwise be wasted. We also talk helping other with Master Chef @billtelepan from @oceananyc @livanosrestaurants on all His good work in the community helping Kids get a good jump start on health & happiness through food education with the leading organization @wellnessintheschools @nancy.easton We also get to taste test Chef's latest add on to his great fine seafood offerings via the new Lobster Cart right outside in the veranda at #oceananyc It is so hard to pick between the Connecticut Style or the Maine Style @lobsterfrommaine We suggest getting both! @theworlds50best Wishing you all a Happy 4th of July & thanks for all your support! Be safe & enjoy the ride! Happy Birthday America!

Burnt - Fish Entrails never looked so good Trellis - Not for the Peen apparently Monk the Labrador Disappointment Pizza The idiocy is strong in these people The Menu from Osteria Francescana

Bertha Jimenez, with a degree in mechanical engineering and Ph.D in technology management, heard about industrial symbiosis when she was studying fish packaging warehouses. Wanting to understand what happened with the massive amounts of waste, she realized there was a significant difference between the companies who put their waste into the trash and those who upcycled. Looking for a way to keep the flow going on several industrial processes, Bertha and her team members came across an ingenious idea - take spent grain from microbreweries and turn it into high protein flour. RISE Product's low carb flour has now been made into several products by companies like Runner + Stone, Grain Stand, Lighthouse, Osteria Francescana, and others. If you're interested in working with RISE flour or want to learn more about them, you can reach out to bertha@riseproducts.co or jessica@riseproducts.co. Resources mentioned in this episode: Change Food William McDonough, Cradle to Cradle and Upcycle We're hosting a screening of WASTED! The Story of Food Waste on April 10th at the Kickstarter HQ in Greenpoint Brooklyn. Get your tickets now. We've extended our listener discount - use TRASHYEB5 for a $5 discount on tickets. Entrance includes food and drink from sustainable companies like Toast Ale, Proud Pour, Ancolie, Rescuing Leftover Cuisine, Nomad Trading Co., RISE Products, Food for All, Eleva Coffee and a take-home eco-goodie bag sponsored by Commit to Green, Bareburger, and Teapigs. Join the conversation on Facebook, follow us on Instagram, and try our repurposed coffee body scrub. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

Massimo Bottura is the chef and owner of Osteria Francescana in Modena, Italy which was ranked #1 on the World’s 50 Best restaurant list in 2016. He was featured on Netflix’s docu-series Chef’s Table. In this episode, he shares two recipes; one from his new cookbook, Bread is Gold; and an original recipe he improvised for Kappy. Bottura has a nonprofit organization called Food for Soul, to promote social awareness of food waste and hunger. If you missed Massimo’s full episode, check out Episode 027.

Massimo Bottura is the chef of Osteria Francescana, a three-star Michelin restaurant in Modena, Italy. The restaurant has been on San Pellegrino’s World’s 50 Best Restaurants list since 2010, and reached #1 in 2016. He was featured in the Netflix series “Chef’s Table.” His most recent book, Bread is Gold: Extraordinary Meals With Ordinary Ingredients, was born out of a soup kitchen he created during Expo 2015 in Milan. He has a nonprofit, Food for Soul, that promotes social awareness of food wast

Massimo Bottura is the chef and proprietor of the celebrated Osteria Francescana in Modena, Italy, a restaurant that was named the best in world in 2016 and highlighted in an episode of Netflix's Chef's Table series.  He joins Jim Mustich on this episode to talk about his new book Bread is Gold, and his ambitious globe-spanning efforts to bring a sense of social justice and environmental responsibility to the world of cooking.  

Our first season just keeps getting better and better as one of the most acclaimed chefs on the planet, Massimo Bottura of Modena's Osteria Francescana, drops in to talk about his new book Bread is Gold. The book tells the story of his ambitious project at the 2015 Milan Expo where he brought 65 chefs from around the world together to show highly creative ways to use past-their-prime ingredients and minimize food waste. We also talk about how the project is distinctly Italian, why he considers New York City a second home, and some key turning points in his life. This famously high-energy, passionate chef brings it in this memorable conversation. Andrew Talks to Chefs is powered by Simplecast

Ciao, #Modena! Este podcast de viaje sigue camino: #EnModoAvión llega a la región de Emilia-Romagna. ¿Qué probamos, qué hicimos y qué encontramos abierto en este pueblo ciudad? Te lo contamos acá. Además, aprovechamos que teníamos WiFi y aliviamos nuestra abstinencia de Netflix. En serio. Vimos Mindhunter, Big Mouth y The Meyerowitz Stories (New and Selected). ¡Escuchanos por acá!

 Glosario #EnModoAvion * Museo Casa Enzo Ferrari * Osteria Francescana * Mercado Albinelli * Quesería productora de Parmigiano Reggiano (http://www.caseificio4madonne.it/en/) * Trattoria Il Fantino ¿Qué vimos?
 Todo en #Netflix: * Mindhunter * The Meyerowitz Stories (New and Selected) * Big Mouth —————— #viajeros #podcast #podcasteros #podcastdeviaje #podcastenespañol #turistas #nomadasdigitales #digitalnomad #viajeroslatinos #argentinosporelmundo #wanderlust #ondemand #podcasting

Massimo Bottura once cried while eating Lennox Hastie's food at Firedoor. When the chef behind Osteria Francescana, named world's best restaurant in 2016, tears up while eating your steak, you must be doing something right. Perhaps that's why Lennox was compelled to smuggle his signature dry-aged meat all the way to Italy when he visited Bottura recently. Also on Team Firedoor: Pete Wells, who is probably the most important food critic in the world. The New York Times journalist's write-up of the Surry Hills restaurant was so favourable that Lennox ended up on the front cover of the newspaper. Firedoor is remarkable for its focus on smoke, burn and char. It relies on a fascinating mix of woods to fuel its kitchen – from ironbark to apple and even wine oak barrels. Every aspect of the menu, even the dessert, is touched by fire. Lennox learnt a lot about cooking with raw flames when he was at the grill-focused Asador Etxebarri in rural Spain. He dropped by for a day and ended up staying for five years. He worked with chef Victor Arguinzoniz on many fire-fuelled experiments – they even grilled caviar. Also: there were steaks that came from 21-year-old cows. And even though Etxebarri was a Michelin-starred establishment (and currently rated the sixth best restaurant in the world), Lennox basically lived in a ruin on the site. “Sheep used to walk in the back door to keep warm in the winter.” He also talks about how fire is at the heart of every culture, and can be a tricky medium to master (even the wood literally takes years to be ready to burn; and of course, we totally nerd out about Firedoor's fuel source, especially indigenous ironbark, which burns 400C hotter than the European woods that Lennox dealt with in Spain). Gas has only been around for a few centuries, but we've been cooking with fire since the beginning of time – yet there's still a lot to learn and it's fascinating to hear about Lennox's experiments and insights on trying to tame flames. (The heat also means he's had a few heart attacks when the fire alarm goes off – but on the upside, a recent incident led to a refurbishment of the restaurant, complete with new hearth.) We also chat about how he comes up with vegetarian dishes – given Firedoor is famous for a steak that's aged for around 200 days – and his favourite places to eat and drink in Sydney. PS Firedoor fans should keep an eye out for Lennox's upcoming book, Finding Fire, which is published by Hardie Grant in November.

We kick off season six of The Big Interview in conversation with the chef, art enthusiast and social entrepreneur Massimo Bottura. The man behind the three-Michelin-starred Osteria Francescana talks about food, art and beauty, as well as the role and responsibility of a chef in 2017 as an agent of change.

Massimo Bottura is the driving force behind one of the world’s greatest destination restaurants: Osteria Francescana in Modena, Italy. The chef/author/restaurateur spent the last two decades developing a style of Italian cuisine that points toward the future while paying respect to the past. Last year, shortly after Osteria Francescana landed at the top of the World’s 50 Best list, Bottura and his team began opening non-profit community kitchens in his native Italy, as well as Rio de Janeiro. In his chat with Upsell co-host Greg Morabito, Bottura outlines his ambitious expansion plan for these neo soup kitchens, and he reflects on the importance of education and collaboration within the culinary community.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Massimo Bottura of Modena’s critically acclaimed restaurant, Osteria Francescana, shares his inspiration and vision for his charity work with Food For Soul. He talks about its creation, using art to create a universal experience and helping to create a culture movement.

We now have customers in Singapore and the Czech Republic!  Hooray. The times, they are a changing.  Customers are changing, tastes are changing, dining experiences are changing, competition is changing and the players in the industry are changing. I was surprised to see the number of people who are still advertising in the Yellow Pages.  The budgets that people are spending is amazing, when you think of the returns that you would get if you were spending that money online.  We discuss the 7 best uses for the Yellow Pages in 2017. The online startup space has innovation built in, but the imperative to innovative is a lot more insidious.  The lack of pressure to innovate means that Restaurants often slowly decline in their Restaurant as customers needs change. The rise of Delivery services, pre prepared food, Booking aggregators are all changing the restaurant business.  What kind of person is better at innovation and how can you use that to help your team innovate. What kind of activities can help you with innovation.  How can you change your habits and routines to increase your opportunities to innovate. We look at how different actions, people and activities.  I've started playing the drums and going to art galleries to change the way I think and the ideas that I am having.  Without that external stimulas, it is very difficult for your to come up with different ideas. How did Massimo Bottera develop the ability to fuse art and his culinary techniques to create the dishes that lead to Osteria Francescana. We discuss business model innovation and menu innovation. The Business Model.   We discuss how taking ideas from different industries can make a big difference in your industry.  Plus or minus 10% everyone else in your industry is doing the same as you.  In other industries, there may be much better results. The Business Model Canvas covers: Key Partners Key Activities Value Proposition Key Resources Cost Structure Revenue Streams Channels Customer Segments Customer Relationships Menu Innovation You take take existing products and techniques and fuse them together or your can take an object or concept and recreate it in food.  We look at the Flavour Thesaurus by Niki Segnit. We look at the work of Grant Achatz and his Apple Taffy and how it brings back childhood memories which are a fundamental part of the attraction of the menu item. How can you recreate a menu with different items, maybe cheaper items. We discuss failure and why it is important to embrace failure as a part of the innovation process. Wolfgang Puck has said that he has opened a lot of successful Restaurants, but he has learnt the most about the restaurants that failed.  

In the last year, Lauren Eldridge has worked at the world's best restaurant (Massimo Bottura's Osteria Francescana), impressed the greatest living Italian chef with fairy bread and a punch to the face, whipped dessert with ropes in India and rolled croissants in Paris with Guy Savoy, the 'magician of French cuisine'. Not bad for someone who thought she'd end up with a psychology career (and occasionally forgot to add key ingredients in her cakes). While working at Marque restaurant as pastry chef, Lauren won the 2016 Josephine Pignolet Young Chef of the Year award - and she ended up at Italy's Osteria Francescana as part of her prize. During her time there, the restaurant took out the top spot on the World's 50 Best Restaurants list and Massimo Bottura was also given the keys to the town of Modena. She also got hit in the face by a colleague and ended up inadvertently bleeding from the nose while casually chatting to Massimo Bottura. So, she definitely had a memorable time in Italy. While Lauren was away, Mark Best announced the closure of Marque and the 17-year-old restaurant finished with a final service of alumni chefs (an all-star line-up that included the likes of Dan Hong, Dan Pepperell, Brent Savage, Daniel Puskas and other talent that Mark mentored).  Although Marque has closed, Lauren is now working with Mark again at Pei Modern at Sydney's Four Seasons hotel. She's brought over her Honeycomb and Cultured Cream dessert (which Gourmet Traveller placed on their ‘Hot 100' list for 2015) and takes credit for some impressive not-so-typical dishes at Pei Modern, like the salted liquorice cake and molasses ice cream. Perhaps one day we'll see a version of the fairy bread dessert she presented to Massimo Bottura on the menu. In this podcast, she also talks about what it was like to be mentored by Mark, the irony of making desserts when she doesn't have a sweet tooth and her recent culinary adventures around the world. Plus, where she likes to eat and drink in Sydney.

Massimo Bottura, chef patron of the three Michelin star Osteria Francescana which is No. 1 in The World's 50 Best Restaurants 2016, visited the Media Room after his presentation for a Q&A session.

This week, food lover's trip to Italy, from the low to the high, including a stop at the world's #1 restaurant, and of course, plenty of gelato. Steve Dolinsky just got back from a 8 day tour of Rome, Florence, Modena and Siena, with a crucial stop in the town of Panzano. That's where Dario Cecchini plies his trade, as one of his nation's most famous butchers. And I love that only in a place like Italy, is a butcher treated like a rock star. Then, Steve visits other guy who is treated like a rock star in Italy is Massimo Bottura. The chef and driving force behind Osteria Francescana, in Modena, now sits atop the World's 50 Best list, and whether you agree with that list or not, he is always talked about as one of the best chefs on the planet; even being featured in Episode One of Season One of Chef's Table. Steve had a chance to dine at Mr. Bottura's restaurant to learn a bit more about some of Tuscany's most beloved dishes.

This week, we talk to chef Massimo Bottura, whose restaurant, Osteria Francescana in Modena, Italy, was just awarded the number one spot on the annual World's 50 Best Restaurants list. Chef Bottura tells us all about his hometown of Modena, his mind-bending approach to food, his passions for art and travel, and what it's like to come in first at the biggest food party of the year.

Conduce Giancarlo Loquenzi,scheda di Valeria D'Onofrio.Ospiti: Massimo Bottura(chef proprietario Osteria Francescana di Modena),LeonardoLucarelli (chef autore del libro "Carne Trita.L'educazione di un cuoco."Garzanti)

Conduce Giancarlo Loquenzi.Ospiti: Massimo Bottura(chef proprietario Osteria Francescana di Modena),LeonardoLucarelli (chef autore del libro "Carne Trita.L'educazione di un cuoco."Garzanti)

Osteria Francescana is primo | Obama says Orlando shooter wasn’t working within a larger plot | Police say shooter was ‘cool and calm’ while on the phone | Reports say shooter was involved in the gay scene | Democrats look to pass gun regulation measures | Trump delivers polarizing security speech | Trump bans Washington Post | LinkedIn is now Microsoft’s | Eight years and $25 billion later | DraftKings and FanDuel talking […]

Massimo Bottura is an Italian-born chef who apprenticed with Georges Cogny and Alain Ducasse in the 1980s and 1990s. In 1995, he opened the multi-award-winning restaurant Osteria Francescana in Modena, which has maintained Three Michelin Stars since 2013. He is also the author of four books, including Parmigiano Reggiano and Never Trust a Skinny Italian Chef.

René Redzepi is the founder of MAD and the chef-patron of noma, a restaurant in Copenhagen and multiple winner of Restaurant Magazine's 'Best Restaurant in the World' award. Kylie Kwong has been the owner of Sydney’s celebrated Billy Kwong restaurant since 2000 and is a passionate campaigner for sustainable food and ethical eating. She is the author of six books and presenter of three television series, and in 2014 was named by Food & Wine magazine as one of the world’s 25 most innovative women in food and wine. Momofuku founder David Chang is the chef who turned ramen and pork buns into haute cuisine. Beginning with the Momofuku Noodle Bar in 2004, he has built a culinary empire that includes restaurants in New York City, Toronto, Washington DC, Sydney and his own print quarterly, Lucky Peach, a regular collaborator with MAD. Massimo Bottura is an Italian-born chef who apprenticed with Georges Cogny and Alain Ducasse in the 1980s and 1990s. In 1995, he opened the multi-award-winning restaurant Osteria Francescana in Modena, which has maintained Three Michelin Stars since 2013. He is also the author of four books, including Parmigiano Reggiano and Never Trust a Skinny Italian Chef. Chido Govera is a 29-year-old Zimbabwean farmer and campaigner with her own foundation, The Future of Hope. After being orphaned at the age of seven and left to care for her brother and near-blind grandmother, Govera was invited to learn mushroom cultivation, supported by Belgian environmental entrepreneur Gunter Pauli. Today, she teaches mushroom farming to women and orphans throughout the developing world. Rebecca Huntley is one of Australia's foremost social researchers and experts on social trends. She is the author of Does Cooking Matter?, a call to arms to bring our nation back into the kitchen, and Eating Between the Lines: Food and Equality in Australia.

Francesca has always had a unique relationship with food, but food also became an academic interest of hers. For her bachelor in linguistics, she wrote a thesis on food as a communication system, through the example of Massimo Bottura - an incredibly rich experience during which she had the chance to capture Bottura's personal message and how he spreads it. As natural continuation on her food path, Francesca enrolled in a master's program in Food Culture and Communications at the "Slow Food University", which resulted in another incredibly rich learning experience. In her master's thesis she redefined the meaning of culinary authenticity through the analysis of the recipe as the linguistic path that allow us to associate a dish to its name. As a testament to her passion and insight, Francesca then joined the team at Osteria Francescana. (Music by www.purple-planet.com)

Conduce Giancarlo Loquenzi,scheda di Valeria D'Onofrio. Ospiti: Massimo Bottura (chef tristellato,proprietario Osteria Francescana di Modena), Tommaso Lucchetti (storico della cultura gastronomica e dell'arte conviviale)

Conduce Giancarlo Loquenzi. Ospiti: Massimo Bottura (chef tristellato,proprietario Osteria Francescana di Modena), Tommaso Lucchetti (storico della cultura gastronomica e dell'arte conviviale),ascoltatori

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Massimo Bottura is considered to be the greatest living Italian chef. He runs Osteria Francescana in Modena, in the Emilia Romagna region of Italy, which is currently ranked #3 in The World's 50 Best Restaurants Awards list. His brilliant new cookbook, 'Never Trust A Skinny Italian Chef' (out through Phaidon) covers 20 years of his iconic dishes, which include items such as Tortellini Walking On Broth, Memory of a Mortadella Sandwich, A Potato Waiting To Become A Truffle, Oops I Dropped The Lemon Tart and Snails In The Vineyard. In this podcast, he talks about everything from the Australians who tried to kill him, what inspires his work, and also the 'craziest' thing he's ever done in the name of food.