Podcasts about Panettone

Die Würfel sind gefallen! Am Dienstag, 8. Juli, erkundet Adi Küpfer zusammen mit Ihnen die Gemeinde hoch über dem Lago Maggiore. Zusammen mit unseren Hörerinnen und Hörern wollen wir diesen Sommer die Schweiz von einer überraschenden Seite entdecken. Deshalb würfeln wir Postleitzahlen und reisen dann an diese Orte. Wir sind überzeugt: Spannende Geschichten gibt es überall. Nach 4624 Härkingen, 5330 Bad Zurzach und 9231 Egg (Flawil) führt die vierte Reise von Moderator Adi Küpfer und Produzent Fabio Flepp ins Tessin. Entdecken Sie mit ihnen zusammen 6644 Orselina. Für Elena Salvioni ist Orselina ein Ort voller Energie. Insbesondere das Licht sei einmalig. Im Sommer bietet sie im Park gratis Yoga Unterricht an. Die Teilnehmerinnen und Teilnehmer «bezahlen» Elena mit Früchten und Gemüse aus dem Garten. Es sei ein Geben und Nehmen. Ein friedlicher Ort, dieses Orselina. Ein Ort des Friedens, war es bereits vor 100 Jahren. Hellerleuchtet konnte man von Locarno aus den Schriftzug «PAX» auf der Wallfahrtskirche Madonna del Sasso lesen. Die Aussenminister aller europäischen Länder trafen sich anno 1925, nach dem Ende des Ersten Weltkriegs, um über den Frieden zu verhandeln. Fotograf Marco Garbani aus Orselina hat zum Jubiläum des «Patto di Locarno» eine Fotoausstellung kuratiert. Eine Piazza, auf welcher sich das gesellschaftliche Leben abspielt, hat Orselina nicht. Die Einheimischen, sie treffen sich jeden Abend ab fünf Uhr vor dem Dorfladen zum «tavolino alle cinque», zum Aperitivo. Das Lebensmittelgeschäft von Orselina existiert seit 75 Jahren. Inka Tripkovic hat ihm neues Leben eingehaucht. Derweil beherrscht Yvan Cecchettin die Königsdisziplin der Backkunst. Er produziert mit Leidenschaft Panettone. Der Prozess dauert mehrere Tage. Und haben Sie gewusst, dass ein Panettone zum Auskühlen kopfüber aufgehängt werden muss? Und ja, wären noch die Mönche ... Sechs Kapuziner leben noch im Kloster der Wallfahrtskirche Madonna del Sasso. Einer von ihnen ist Bruder Mauro Jöhri. Nachdem er viele Jahre als oberster Kapuziner den Orden im Vatikan geführt hatte, entschied er sich, als einfacher Mönch zurück nach Orselina zu kommen. Denn Orselina sei ein magischer Ort, ein Kraftort.

Como é que um doce típico do Salento, região sul da Puglia, chegou até São Paulo?Não foi um cruzeiro Genova–Santos... quem trouxe foi Eduardo Almeida Simone, conhecido como “Dudu”, após uma série de viagens à Itália, onde fez vários cursos de pizzaiolo e de gastronomia.Tudo isso para poder trazer de volta ao Brasil o sabor e as receitas autênticas do Bel Paese, como o Panettone, a Colomba e até a pizza al taglio. E ele conseguiu!

Che strano trovare un panettone ad Halloween... che sorpesa ci riserva?✍️ Scritto da Luca Bosiohttps://www.instagram.com/real_lucabosio/?hl=ithttps://linktr.ee/lucabosio

Egészen addig olasz egy étel, amíg egy magyar szakács/cukrász el nem készíti. Dudás Szabolcs több évet élt Olaszországban, de ma már Encsen az éttermében varázsolja el vendégeit a magyaros étkekkel és helyet kap közte a Panettone is, a pihe-puha édesség. Füleld le, hogyan csinálják a „nagyok”. Facebook: www.facebook.com/petofiradio/ Instagram: www.instagram.com/petofiradio/

Il giorno di San Biagio si mangia il panettone avanzato a Natale. E non solo perché rimane buono, ma perché così facendo, terremo alla larga mal di gola e raffreddori per tutto l’inverno. Questa è la tradizione. Una tradizione che ci da l’opportunità di parlare di educazione alimentare. Ospite di Obiettivo Salute risveglio la dr.ssa Evelina Flachi, nutrizionista, specialista in Scienza dell'Alimentazione e Presidente della Fondazione Italiana per l'Educazione Alimentare

MILANO (ITALPRESS) - "Preservare la tradizione del panettone lombardo significa valorizzare l'intero patrimonio agroalimentare italiano. L'Italia è il Paese con il più alto numero di prodotti agroalimentari tradizionali e, con la candidatura della cucina italiana a patrimonio UNESCO, abbiamo il dovere di tutelare e promuovere queste ricchezze". Lo afferma Alfonso Pecoraro Scanio, presidente di Fondazione Univerde parlando dell'l'evento "San Biàs e l'Ultim Tocch de Panetton", in programma il 3 febbraio a Milano. L'iniziativa, organizzata dalla Fondazione UniVerde in collaborazione con Euro-Toques Italia, l'Accademia del Lievito Madre e del Panettone, mira a valorizzare il panettone tradizionale milanese come simbolo di eccellenza e biodiversità agroalimentare italiana nel mondo. pc/gtr

MILANO (ITALPRESS) - "Preservare la tradizione del panettone lombardo significa valorizzare l'intero patrimonio agroalimentare italiano. L'Italia è il Paese con il più alto numero di prodotti agroalimentari tradizionali e, con la candidatura della cucina italiana a patrimonio UNESCO, abbiamo il dovere di tutelare e promuovere queste ricchezze". Lo afferma Alfonso Pecoraro Scanio, presidente di Fondazione Univerde parlando dell'l'evento "San Biàs e l'Ultim Tocch de Panetton", in programma il 3 febbraio a Milano. L'iniziativa, organizzata dalla Fondazione UniVerde in collaborazione con Euro-Toques Italia, l'Accademia del Lievito Madre e del Panettone, mira a valorizzare il panettone tradizionale milanese come simbolo di eccellenza e biodiversità agroalimentare italiana nel mondo. pc/gtr

In questa puntata:- Focus: siete mai stati sulla Montagna Arcobaleno? E a Macchu Picchu? Andiamo in Perù a mangiare l'alpaca con Leonardo De Luca.

In this edition of DIG IT, Peter Brown and Chris Day chat with seedsman and passionate foodie Paolo Arrigo about Seeds of Italy, an importer for the prestigious seed producer Franchi Seeds. Paolo discusses the importance of regionality in food growing, how heritage seeds are now more important than ever and how the bureaucracy of the EU has caused issues for the vegetable seed market.Plants mentioned Aubergine, Kale Cavolo Nero, Basil, Spinach, Baby Leaf Spinach, Swiss Chard, Tomato, Broad beans, Garlic, Lambs Lettuce (Corn Salad), Peas, Sweet Peas, Brussel sprouts, Parsnips, Swedes, Peppers, Holy trinity of veggies – carrots, onions and celery, English Cucumbers, Spinach Monstreux de Virflay, good beefsteak tomato varieties – Marmande and Coeur Di Bue (Ox Heart), The Eternal Tomato – Principe Borghese da Appendere, Spaghetti tree, 100% Wildflowers with no fillers, Courgette for flowers Da Fiore Toscana and Papaver (Poppy)People and companies mentioned: Thomas Cook, Mozart, Montpellier Brothers, Kings Seeds, Thompson & Morgan, Real Seeds, Delia Smith, Dolmio sauces, Haxnicks cloches, Royal Horticultural Society, Eden Project, Charles Darwin, Hairy Bikers, Gallo wine, Jamie Oliver and U3A.The film, A Room with a View featured the grand tour in Victorian times and Stanley Tucci's BBC series Searching for Italy, highlighting regionality of food.Places mentioned: Apennines, Dolomites, Turin, Tuscany, Borough Market in London, RHS Harlow Carr, Kew Gardens, Lee Valley for Tomato growing and Welsh Tourist Board.Food mentioned: Meatballs, Panettone, Mushrooms, Cornish pasties (listed under Protected Food Names legislation), Buckinghamshire or Bedfordshire Clanger (savoury/sweet pasty), Devon/Cornish Scones, Pizza is a Neapolitan dish, Vesta Curries, Chick Pea Pasta, Ricotta, Dal, Parma Ham, Lime Oil, Peter's homemade Pesto, Spaghetti, Zucchini flowers and Omelettes.Ark of Taste is an international catalogue of endangered heritage foods maintained by the Slow Food movement.Seeds of Italy websiteSocials: X: @FranchiSeedsUKInstagram: @franchiseedsofitalyFacebook @SeedsOfItaly Book: From Seed to Plate by Paolo ArrigoOur thanks to Chiltern Music Therapy for supplying the music. Hosted on Acast. See acast.com/privacy for more information.

Se per caso, anzi sicuramente, avanzano panettoni, eccoci in soccorso per darvi un consiglio su cosa farne. Seguici in diretta su www.allthebest-radio.com

Fonseca survived until Christmas and was able to eat his panettone, only to be fired a few days later. We talk about his firing, our thoughts on the new coach Conceicao and what we expect to happen in the future.Diventa un supporter di questo podcast: https://www.spreaker.com/podcast/radio-rossonera--2355694/support.

E oggi con l'analisi di @AndreaBassi parleremo della manovra economica e di una norma a sorpresa in tema di pensioni, quindi ci sposteremo in Finlandia con il commento di @LorenzoVita sul cavo sottomarino tagliato da una nave spia russa, dalla spy story dei mari del nord alla vicenda di Chiara Ferragni che potrebbe avere fatto cambiare rotta giudiziaria grazie un accordo con il Codacons come ci spiega l'inviata @ClaudiaGuasco, Momenti di Gloria si occupa dell'ultimo film di Fausto Brizzi "Dove osano le cicogne" con il commento di @GloriaSatta.

Dwieście czterdziesty siódmy odcinek z szybkiej serii ESPRESSO, w którym poznasz dwie włoskie baby, PANDORO i PANETTONE, oraz dosłowne znaczenie ich nazw po włosku.

Ecoutez Olivier Dauvers : Les secrets de la conso du 24 décembre 2024.

Fluent Fiction - Italian: A Sweet Surprise: The Panettone Adventure at Fiumicino Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2024-12-24-23-34-02-it Story Transcript:It: Giorgio era pieno di entusiasmo mentre camminava tra i corridoi del Rome Fiumicino International Airport.En: Giorgio was full of enthusiasm as he walked through the corridors of Rome Fiumicino International Airport.It: Natale era alle porte e lui aveva un piano speciale.En: Christmas was near, and he had a special plan.It: Nella sua enorme valigia brillava un gigante panettone, il simbolo dolce delle feste italiane.En: In his enormous suitcase gleamed a giant panettone, the sweet symbol of the Italian holidays.It: Questo dolce era per Luca e Caterina, i suoi due migliori amici.En: This dessert was for Luca and Caterina, his two best friends.It: Luca, con il suo modo prudente, stava già al check-in, controllando diligentemente i biglietti.En: Luca, with his cautious manner, was already at the check-in, diligently inspecting the tickets.It: "Giorgio, sei sicuro che vada bene portare quel pacco così grande?"En: "Giorgio, are you sure it's okay to bring such a big package?"It: chiese Luca, preoccupato.En: asked Luca, concerned.It: Giorgio rispose con un sorriso contagioso: "Non ti preoccupare, sarà una sorpresa incredibile!"En: Giorgio replied with a contagious smile, "Don't worry, it will be an incredible surprise!"It: Caterina, allegra e sempre di buon umore, rideva.En: Caterina, cheerful and always in good spirits, laughed.It: "Oh Giorgio, sai che Luca è sempre ansioso nei viaggi.En: "Oh Giorgio, you know that Luca is always anxious when traveling.It: Ma sono sicura che andrà tutto bene.En: But I'm sure everything will be fine.It: Aspettiamo di assaggiare questo panettone gigante!"En: We can't wait to taste this giant panettone!"It: Mentre si avvicinavano ai controlli di sicurezza, Giorgio si sentì un po' nervoso.En: As they approached security checks, Giorgio felt a bit nervous.It: Le guardie di sicurezza iniziarono a osservare il grande pacco con sospetto.En: The security guards began to eye the large package suspiciously.It: Una giovane guardia, con un sopracciglio alzato, domandò: "Cosa c'è in questo pacco gigante?"En: A young guard, with a raised eyebrow, asked, "What's in this giant package?"It: Giorgio, cercando di mantenere la sorpresa, evitò di rispondere direttamente e spiegò con entusiasmo: "È un regalo di Natale!En: Giorgio, trying to maintain the surprise, avoided answering directly and explained enthusiastically, "It's a Christmas gift!It: Un dolce tradizionale italiano.En: A traditional Italian dessert.It: È solo un panettone, fatto con amore."En: It's just a panettone, made with love."It: Nonostante le sue spiegazioni, la guardia insistette.En: Despite his explanations, the guard insisted.It: Doveva essere aperto.En: It had to be opened.It: Sentendo l'agitazione crescere, il cuore di Luca batteva forte.En: Feeling the tension rise, Luca's heart pounded.It: "Speriamo di non perdere il volo," mormorò preoccupato a Caterina.En: "Let's hope we don't miss the flight," he murmured worriedly to Caterina.It: Ma mentre Giorgio apriva il pacco, l'aria si riempì di un profumo zuccherato di vaniglia e canditi.En: But as Giorgio opened the package, the air filled with a sugary aroma of vanilla and candied fruits.It: Gli altri passeggeri si fermarono, incuriositi dal delizioso aroma.En: The other passengers stopped, intrigued by the delicious scent.It: La scena attirò una piccola folla e, per un attimo, l'aeroporto divenne un luogo di festa.En: The scene attracted a small crowd, and for a moment, the airport became a place of celebration.It: La guardia sorrideva ora, conquistata dal profumo e dallo spirito natalizio.En: The guard now smiled, captivated by the aroma and the Christmas spirit.It: "Va bene, può passare," disse, tagliando una fetta del succulento panettone e condividendola con i colleghi.En: "Alright, you can go," she said, cutting a slice of the succulent panettone and sharing it with her colleagues.It: Tra risate e auguri, l'intero staff di sicurezza assaggiò il dolce, creando un piccolo festino improvvisato.En: Amid laughter and greetings, the entire security staff tasted the dessert, creating a small impromptu party.It: Giorgio, Luca e Caterina finalmente si imbarcarono, sollevati e felici.En: Giorgio, Luca, and Caterina finally boarded, relieved and happy.It: Mentre si accomodavano sui loro posti in aereo, Giorgio rifletté sull'esperienza.En: As they settled into their seats on the plane, Giorgio reflected on the experience.It: Forse avrebbe dovuto pianificare meglio, ma a volte la bellezza stava proprio nell'inatteso.En: Perhaps he should have planned better, but sometimes the beauty lay precisely in the unexpected.It: Luca, rilassato dallo spirito festivo, ammise: "D'accordo, forse una piccola follia natalizia è accettabile."En: Luca, relaxed by the festive spirit, admitted, "Alright, maybe a little Christmas madness is acceptable."It: E Caterina, con un sorriso affettuoso, abbracciò i due amici.En: And Caterina, with an affectionate smile, hugged her two friends.It: Così, con il profumo di panettone ancora nell'aria, il viaggio natalizio iniziò, con nuove storie da raccontare e cuori leggermente più aperti alle sorprese della vita.En: Thus, with the scent of panettone still in the air, the Christmas journey began, with new stories to tell and hearts slightly more open to life's surprises. Vocabulary Words:enthusiasm: l'entusiasmocorridors: i corridoisuitcase: la valigiato gleam: brillarecautious: prudenteticket: il bigliettogiant: giganteairport: l'aeroportomanner: il modocheck-in: il check-into inspect: controllareanxious: ansiosoto laugh: riderespirits: l'umoresecurity checks: i controlli di sicurezzaguard: la guardiato insist: insisterecrowd: la follato avoid: evitaregift: il regaloto maintain: manteneresurprise: la sorpresaaroma: il profumovanilla: la vanigliascent: l'aromato slice: tagliaresugary: zuccheratomadness: la folliaaffectionate: affettuosounexpected: l'inatteso

Ecoutez Olivier Dauvers : Les secrets de la conso du 24 décembre 2024.

Tous les jours jusqu'à Noël, Olivier Dauvers passe en revue un produit phare des fêtes. En ce 24 décembre, c'est un dessert qui a envahi nos supermarchés que notre spécialiste conso passe en revue : le panettone. Mais d'où vient-il et surtout, comment le choisir parmi la grande sélection ? Cette saison dans "RTL Matin", Olivier Dauvers part à la quête des bonnes affaires et vous livre ses secrets pour éviter les arnaques et devenir un consommateur avisé !

oci d'Italia - Panettone o pandoro? I due dolci protagonisti delle tavole italiane durante il Natale sono il panettone e il pandoro che presentano caratteristiche diametralmente opposte sia nella preparazione, che nella forma e nel sapore. La scelta è del tutto soggettiva e personale, abbiamo quindi voluto in questa puntata chiedere ad alcuni amici di Voci d'Italia qual è il loro preferito e perché. Voci d'Italia il podcast per ascoltare la voce autentica degli italiani. Incontra con Marta Koral e Pierpaolo Bettoni persone da diverse città italiane, ascolta le inflessioni regionali, gli accenti e scopri le interessanti curiosità locali. Il podcast è realizzato in collaborazione con l'ANILS, l'Associazione Nazionale Insegnanti di Lingue Straniere. Il podcast è pensato per studenti di lingua italiana di tutti i livelli, come esercizio di ascolto individuale o con la guida dell'insegnante. Cosa vuoi sapere sull'Italia e gli italiani?

Pandoro o Panettone? Questo è il problema! Tra gli italiani il dibattito è sempre aperto, ma quando nascono questi dolci come li conosciamo noi oggi? In questo episodio andiamo alla scoperta del Panettone tra storia, leggende e tradizioni regionali. Dal panettone milanese con uvette e canditi di Motta a quello genovese con i pinoli! Prendi carta e penna perchè c'è anche una ricetta per te!Guarda le immagini e lascia un commento: https://www.italiantimezone.com/italiano-cultura/storia-del-panettone-motta-italia

Dicembre… tempo di feste! Venite con noi alla scoperta delle tradizioni delle feste.Support the show

Soll man dem Weihnachtsgeschenk die Quittung beilegen – oder bei sich aufbewahren? Wer mit Kreditkarte oder Twint bezahlt, kann die Quittung auch wegschmeissen, sagt die «Espresso»-Rechtsexpertin. +++ Weiteres Thema: Der günstigste Panettone ist auch der beste.

« Tu préfères » la bûche de Noël ou le Panettone de Noël ? Aujourd'hui, Périco Légasse répond à Estelle Denis dans ce podcast quotidien et exclusif d'Estelle Midi. Et vous ? Que préférez-vous ? Répondez tout de suite à notre sondage sur X.

Lachs landet tonnenweise auf Schweizer Tellern, nicht nur über die Festtage. «Kassensturz» zeigt die dramatischen Folgen. Viele Zuchtlachse sind krank und von Parasiten befallen. Weitere Themen: Degustation Panettone und «50 Jahre-Serie». Das Leiden der Lachse – Vom Edelprodukt zur Massenware Als Vorspeise an Heiligabend oder zum Neujahrsbrunch: Lachs landet tonnenweise auf Schweizer Tellern – nicht nur über die Festtage. «Kassensturz» zeigt die Entwicklung vom Edelprodukt zur Massenware, und die dramatischen Folgen: Viele Zuchtlachse sind krank und von Parasiten befallen. Rund jeder fünfte Zuchtlachs stirbt vorzeitig. Die Massenproduktion von Zuchtlachs gefährdet zudem die freilebenden Wildlachse. Panettone-Degustation – Nur ein Produkt überzeugt die Jury «Kassensturz» lässt von professionellen Gaumen elf Panettone degustieren – aus dem Detailhandel und aus Bäckereien. Erstaunliches Fazit: Die meisten sind zu trocken, zu parfümiert, von pampiger Konsistenz oder gar artfremd. Für Überraschung sorgt dafür das Siegerprodukt. «50 Jahre Kassensturz» – Beiträge mit Wirkungskraft Die Serie «50 Jahre Kassensturz» zeigt Höhepunkte und Amüsantes aus fünf Jahrzehnten. Heute: Rund 800 Meldungen aus der Zuschauerschaft erreichen die «Kassensturz»-Redaktion jeden Monat – in vielen Fällen kann die Sendung den Zuschauerinnen und Zuschauern zu ihrem Recht verhelfen.

Pandoro o Panettone? Questo è il problema!Tra gli italiani il dibattito è sempre aperto, ma quando nascono questi dolci come li conosciamo noi oggi? In questo episodio andiamo alla scoperta della storia del Pandoro!Guarda le immagini e lascia un commento: www.italiantimezone.com/italiano-cultura/storia-del-pandoro-italiaPasticceria Giotto

Vamos a hablar de dulces y de burbujas, pero te voy a ser extremadamente puntual y puntilloso, con ideas para que esa post cena de Navidad sea gloriosa.――――――――――――――――――――――Esto es MeLoDijoBraga El Podcast. Yo soy Mariano Braga y te espero cada lunes, miércoles y viernes con un nuevo episodio lleno de charlas, experiencias, curiosidades y consejos desde mi mirada del mundo del vino. Para más información, te invito a navegar estos enlaces:➡ Recibe gratis “El Boletín Serial”➡ Mi página web➡ Sé parte del club¡Me encantaría que seas parte de esta comunidad gigante de bebedores seriales, siguiéndome en las redes!➡ Instagram ➡ Facebook ➡ Twitter ➡ YouTube ➡ LinkedIn ➡ TikTok ――――――――――――――――――――――No te olvides valorar nuestro podcast ★★★★★ y suscribirte para no perderte nada y que sigamos construyendo juntos la mayor comunidad de bebedores seriales de habla hispana.――――――――――――――――――――――

Start learning Italian today!1. Explore more simple Italian lessons: https://italianmatters.com/1642. Download the Italian Verb Conjugation Blueprint: ⁠⁠⁠https://bit.ly/freebieverbblueprint⁠⁠⁠3. Subscribe to the YouTube lessons: ⁠⁠⁠https://www.youtube.com/italianmatters⁠⁠⁠The goal of the Italian Matters Language and Culture School is to help English speakers build fluency and confidence to speak the Italian language through support, feedback, and accountability. The primary focus is on empowering Italian learners to speak clearly and sound natural so they can easily have conversations in Italian. Hosted on Acast. See acast.com/privacy for more information.

Η Ελένη Ψυχούλη και ο Στέλιος Παρλιάρος υποδέχονται τον Αντώνη Σελέκο. Ο «Mr. Panettone» μιλάει για την επαγγελματική και προσωπική διαδρομή του: πώς από τον οικογενειακό φούρνο στην Αστυπάλαια έφτασε να δουλεύει σε μερικά από τα καλύτερα μαγαζιά της Αθήνας και τελικά να ανοίξει ένα διαφορετικό ζαχαροπλαστείο στο Παγκράτι και έμαθε στους Αθηναίους να τρώνε πανετόνε όλο τον χρόνο. Ποια είναι τα μυστικά του πανετόνε, πόση δουλειά χρειάζεται και ποιες εκδοχές μπορεί να δοκιμάσει κανείς στο μαγαζί του Αντώνη Σελέκου.

We talk about prayer and laughter, about creativity, and about the everyday acts of hope that help us transcend the news. Also we discuss judging a theology by the fruit it bears. Meanwhile Nick talks about his retreat and there is a lot about cheese. Business as usual, then. Support the podcast Contact the podcast through your email machine Mid-faith Crisis Facebook Page Nick's Blog Mentioned in this episode: Westonbirt, The National Arboretum Paddington in Peru Deadpool & Wolverine Norman Wirzba, Love's Braided Dance - Hope in a Time of Crisis Ten Arguments for Deleting Your Social Media Accounts Right Now WSJ: X Algorithm Feeds Users Political Content—Whether They Want It or Not Waitrose: Christmas Stollen, Panettone & Pandoro

Each week, Paul Foster & Simon Alexander catch up for coffee at Paul's Restaurant - Salt, in the centre of Stratford Upon Avon. This week: Paul has lunch at The Devonshire, 70's desserts on Great British Bake Off, Traitors Board Game, Panettone, Christmas buzz and chewing the industry fat. Learn more about your ad choices. Visit megaphone.fm/adchoices

Pensando en las cada vez más próximas Navidades, el cocinero ponferradino Samuel Naveira, del restaurante Muna –una de las tres estrellas Michelín de León-, nos brinda una receta familiar de pan brioche con ciertas semejanzas con el panettone italiano.

Catherine Deveny and Chrissie Swan sit down at The Compound and the conversation is lively and varied, that's for sure. Firstly - the merits or lack thereof of Panettone and marriage. And while they're checking off the shopping list, why not discuss ADHD, dyslexia, BPD, feminism and atheism. Strap on your helmets, ChrissieCasters… comin at ya at high speed - it's Cath Deveny.See omnystudio.com/listener for privacy information.

We're back and we're survivors of the 2024 NYC Earthquake and the Eclipse! Does Anna have sun eye damage? Only time will tell. We're talking about our Earthquake experiences, our Eclipse experience and of course Dre's new health trend: Fart Walks. Pretty self explanitory. We also expose our boyfriends morning fart routines, we do a Big Wig Bites segment trying the famous Panettone from Citarella, and of course this week's episode isn't complete without catching up with our girl Jojo Siwa! We had so much fun on this episode, no literally everyone loved it as soon as we finished. So ENJOY, BIG WIGS! Also you can watch us now on Youtube (heard of it?) and Instagram obviously! xoxo Learn more about your ad choices. Visit megaphone.fm/adchoices

We're back and we're survivors of the 2024 NYC Earthquake and the Eclipse! Does Anna have sun eye damage? Only time will tell. We're talking about our Earthquake experiences, our Eclipse experience and of course Dre's new health trend: Fart Walks. Pretty self explanitory. We also expose our boyfriends morning fart routines, we do a Big Wig Bites segment trying the famous Panettone from Citarella, and of course this week's episode isn't complete without catching up with our girl Jojo Siwa! We had so much fun on this episode, no literally everyone loved it as soon as we finished. So ENJOY, BIG WIGS! Also you can watch us now on Youtube (heard of it?) and Instagram obviously! xoxo

Der Frühling zieht mit Spargel und frischen Kräutern in die Küche ein. Genussexperte Helmut Gote und Moderatorin Carolin Courts präsentieren Frühlingsrezepte mit einem besonderen Twist – und beginnen ausgerechnet mit Käsebrötchen. Von Helmut Gote ;Carolin Courts.

Panettone passion, it's a thing. And chef Roy Shvartzapel elevates this passion into a mission to liberate panettone from its Christmas confinement. From his Southern California panettone production ThisisfromRoy, chef Roy is transforming panettone into a perennial pleasure.  Grab a slice as Erica joins Roy to hear his panettone story and how he is making the Italian Christmas cake a year-round vibe. #It'sNotAboutThePanettone    For show notes and more visit Ciao Bella  INSTAGRAM: @ericafirpo TWITTER  @moscerina  

Tu veux que je te raconte l'histoire du  panettone d'or et de diamants? Ok mais par contre moi, je ne raconte mes histoires qu'aux enfants qui se lavent les dents. Donc attrape ta brosse à dents, ton dentifrice, et tu frottes, jusqu'à ce que l'histoire soit terminée!

The Wolf & Owl are back and ready for 2024! We're talking… podcast logos, mistaken identities, the infamous Davis/Ranganathan Christmas lunch, £7 Panettone, a Wolf & Owl trip to New York, Tom's foxes and a noisy neighbour problem, lime pickle vs mango chutney, New Years parties and failing to look cool. Plus, some email questions about making sure you're making the most of things and our favourite book and film adaptations. For questions or comments, please email us at wolfowlpod@gmail.com - we'd love to hear from you. Instagram - @wolfowlpod TikTok - @wolfowlpodcast YouTube - www.youtube.com/WolfandOwlPodcast Merch & Mailing List - https://wolfandowlpod.com/ A Shiny Ranga Production For sales and sponsorship enquiries: HELLO@KEEPITLIGHTMEDIA.COM Learn more about your ad choices. Visit podcastchoices.com/adchoices

Nothing jingles our bells quite like a festive drink and little breaky.   Jump into today's episode as we unravel the secrets of the BEST Panettone French Toast recipe—thanks to Giada De Laurentiis!

Welcome to another special Holiday Edition of Startup Dad! I went back and talked to many of my guests about their most memorable holiday traditions, the best and most secret family recipes, and most disastrous holiday memories as parents. No matter who you are or what you celebrate my hope is that hearing this helps to normalize just how different and hectic everyone's holidays can be.You'll hear from past guests Alex Cohen, Gaurav Vohra, Nick Soman, Ryan Johnson, Trae and Michelle Stephens, Will Rocklin, George Arison, Matt Greenberg, Ben Williams, Lloyed Lobo, and Tobi Emonts-Holley.In this episode we discuss:* Favorite holiday traditions* Best holiday meals* Most disastrous holiday moments* When the post office delivers you a gift from santa* Latkes and honeybaked ham* Homemade ornaments from Etsy* Cancelled flights, endless drives, COVID* Vomit. So much vomit.Listen, watch and subscribe: Apple, Spotify, YouTube, and Overcast.Where to find Adam Fishman- Newsletter: FishmanAFNewsletter.com- Newsletter: startupdadpod.substack.com- LinkedIn: https://www.linkedin.com/in/adamjfishman/- Twitter / X: https://twitter.com/fishmanaf- Instagram: https://www.instagram.com/startupdadpod/—In this episode, we cover:[0:00] Hello & intro[1:00] Favorite holiday traditions[1:05] Lloyed Lobo - Co-founder Boast.ai, Author[1:32] Nick Soman - Founder/CEO Decent[2:43] Trae and Michelle Stephens - Founders Fund, Anduril and OathCare[3:54] Matt Greenberg, CTO at Handshake[4:43] Alex Cohen - Sr. Director Product, Carbon Health[5:08] George Arison - CEO, Grindr [7:39] Tobi Emonts-Holley - CEO, Tiphereth[8:59] Will Rocklin - Product Advisor[9:39] Ben Williams - PLGeek, fmr VP Product, Snyk[11:02] Favorite holiday meals/recipes[11:08] Gaurav Vohra - founding team, Superhuman[11:53] Alex Cohen on Honeybaked Ham[12:24] Nick Soman on Latkes[13:40] Ryan Johnson on Turkey, Gravy and Green Bean Casserole; CPO at CallRail[14:04] Ben Williams on Pigs in a Blanket[14:47] Trae and Michelle Stephens on Chocolate Gravy, Buttermilk Pie, Pizelles and Panettone[17:09] Most disastrous holiday moments[17:14] Alex Cohen on 24-hour drives[18:45] Lloyed Lobo on COVID at the Holidays[19:06] Gaurav Vohra on food poisoning and plane flights[20:32] Trae and Michelle Stephens on endless flight delays with toddlers and CPR on an airplane[22:04] Tobi Emonts-Holley on Elsa dresses and vomit[22:40] Thank you—Show references:Roy's Pannetone - https://www.thisisfromroy.com/Honeybaked Ham - https://www.honeybaked.com/homeGreen Bean Casserole - https://www.allrecipes.com/recipe/18379/best-green-bean-casserole/Pizzelle Cookies - https://www.culinaryhill.com/pizzelle-italian-cookies/Pigs in a Blanket - https://www.delish.com/cooking/recipe-ideas/a58344/homemade-pigs-in-a-blanket-recipe/—Production support for Startup Dad is provided by Tommy Harron at http://www.armaziproductions.com/Episode art designed by Matt Sutherland at https://www.mspnw.com/ This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit startupdadpod.substack.com

Welcome to another special Holiday Edition of Startup Dad! I went back and talked to many of my guests about their most memorable holiday traditions, the best and most secret family recipes, and most disastrous holiday memories as parents. No matter who you are or what you celebrate my hope is that hearing this helps to normalize just how different and hectic everyone's holidays can be. You'll hear from past guests Alex Cohen, Gaurav Vohra, Nick Soman, Ryan Johnson, Trae and Michelle Stephens, Will Rocklin, George Arison, Matt Greenberg, Ben Williams, Lloyed Lobo, and Tobi Emonts-Holley. In this episode we discuss: Favorite holiday traditions Best holiday meals Most disastrous holiday moments When the post office delivers you a gift from santa Latkes and honeybaked ham Homemade ornaments from Etsy Cancelled flights, endless drives, COVID Vomit. So much vomit. Where to find Adam Fishman - Newsletter: https://www.fishmanafnewsletter.com - Newsletter: http://startupdadpod.substack.com - LinkedIn: https://www.linkedin.com/in/adamjfishman/ - Twitter / X: https://twitter.com/fishmanaf - Instagram: https://www.instagram.com/startupdadpod/ — In this episode, we cover: [0:00] Hello & intro [1:00] Favorite holiday traditions [1:05] Lloyed Lobo - Co-founder Boast.ai, Author [1:32] Nick Soman - Founder/CEO Decent [2:43] Trae and Michelle Stephens - Founders Fund, Anduril and OathCare [3:54] Matt Greenberg, CTO at Handshake [4:43] Alex Cohen - Sr. Director Product, Carbon Health [5:08] George Arison - CEO, Grindr  [7:39] Tobi Emonts-Holley - CEO, Tiphereth [8:59] Will Rocklin - Product Advisor [9:39] Ben Williams - PLGeek, fmr VP Product, Snyk [11:02] Favorite holiday meals/recipes [11:08] Gaurav Vohra - founding team, Superhuman [11:53] Alex Cohen on Honeybaked Ham [12:24] Nick Soman on Latkes [13:40] Ryan Johnson on Turkey, Gravy and Green Bean Casserole; CPO at CallRail [14:04] Ben Williams on Pigs in a Blanket [14:47] Trae and Michelle Stephens on Chocolate Gravy, Buttermilk Pie, Pizelles and Panettone [17:09] Most disastrous holiday moments [17:14] Alex Cohen on 24-hour drives [18:45] Lloyed Lobo on COVID at the Holidays [19:06] Gaurav Vohra on food poisoning and plane flights [20:32] Trae and Michelle Stephens on endless flight delays with toddlers and CPR on an airplane [22:04] Tobi Emonts-Holley on Elsa dresses and vomit [22:40] Thank you — Show references: Roy's Pannetone - https://www.thisisfromroy.com/ Honeybaked Ham - https://www.honeybaked.com/home Green Bean Casserole - https://www.allrecipes.com/recipe/18379/best-green-bean-casserole/ Pizzelle Cookies - https://www.culinaryhill.com/pizzelle-italian-cookies/ Pigs in a Blanket - https://www.delish.com/cooking/recipe-ideas/a58344/homemade-pigs-in-a-blanket-recipe/   — Production support for Startup Dad is provided by Tommy Harron at http://www.armaziproductions.com/ Episode art designed by Matt Sutherland at https://www.mspnw.com/  

Are you considering traveling to Italy during the Christmas season? In this episode, I talk about what you can expect if you are in Italy during the season. Buon Natale! Towns mentioned:Small town of Rango that is transformed into a Christmas Market.Aosta, located in the Aosta valley near the French border along the Alps. Ski Resort mentioned in the episode: Pila Ski Resort in the town of Aosta.Travel Italia YouTube channel.Thanks for listening!

Plus que quelques jours avant Noël, les bûches pâtissières se multiplient dans les vitrines des boulangeries, faut dire que c'est un peu de saison. Mais Martin a décidé de bousculer cette vieille tradition. Aujourd'hui dans l'appel trop con, il va essayer de remplacer les bûches de son boulanger par des panettones, les grosses brioches italiennes aux fruits confits. Eh ben vous savez quoi ? J'ai l'impression que niveau bûche, le changement, c'est pas pour maintenant...

Kathy McCabe tells Brent about the new season of her award winning show "Dream of Italy." She shares a delightful story about Andrea Bocelli singing "Ave Maria" to her and discovering the Black Madonna with Marissa Tomei. Plus, gold covered Panettone and the best pizza in the world! [Ep 263] Show Notes: Buy Me A Coffee Dream of Italy Find Dream of Italy showtimes Dream of Italy magazine Pepe in Grani Gino Sorbillo Osteria Francescana Franceschetta58 Ristorante Cavallino Brent's Foodie Travel Guide to Milan

If you tell you me you don't like panettone (aka the Italian Christmas cake), then I'll tell you that you've never had a true, artisanal panettone. This episode is a crazy converstaion about what makes panettone the best, how to eat and why it is iconic. Join Erica with Italy's very best panettone bakers Giovanni Giberti of Pavè Milano, Nicola Olivieri of Olivieri1882, Rome's Giorgia Proia of Casa Manfredi and PierLuigi Roscioli of Antico Forno Roscioli, and Ezio Marinato of Panificio Pasticceria Marinato. For show notes and more visit Ciao Bella  INSTAGRAM: @ericafirpo TWITTER  @moscerina  

Gianluca Rottura, the proprietor of “In Vino Veritas,” New York City's landmark wine store, returns to the Italian American Podcast to bring us his take on the famed Italian Amari… But, we go completely off the rails and end up getting some of his best recommendations for the drinks and delicacies you're going to want to try this Holiday Season! From Gianluca's top two fresh mozzarellas in the NYC area to some amazing new wines (and yes, amari) recommendations, you're going to get tons of tips on how to heighten your holiday this year. We'll introduce you to the elevation that is colatura -the hottest new “secret ingredient” in the culinary world- which just so happens to be one of ancient Rome's most common condiments. And, we'll explore why you might love anchovies if you've tried the right ones! Plus we are discussing Gianluca's new book: Ma, What Are You Cooking?: The In Vino Veritas Cookbook and Food Guide… an Italian American book so thoroughly encyclopedia that P.O.B. sleeps with it on his nightstand! And, with the Christmas Season upon us, we're going to taste a listener-made panettone so good, that it will redefine how you look at this Christmas-time regifting staple!   By the end of this episode, you'll have a shopping list worth of goodies to track down, so if you love great wines, great food, great friends, and a good old-fashioned Italian American rant don't miss this very lively (and instructive) episode! --- Support this podcast: https://podcasters.spotify.com/pod/show/italianamerican/support

Christophe Louis, chef pâtissier, était au téléphone des Grosses Têtes, ce 8 décembre. Il prépare pour les fêtes de fin d'année cette spécialité italienne présente depuis quelques années en France... Le Panettone ! Retrouvez tous les jours le meilleur des Grosses Têtes en podcast sur RTL.fr et l'application RTL.

NO PANETTONE FOR RUDI GARCIA | De Laurentiis brings in Mazzarri BEFORE firing coach | Episode 282 Milan and Napoli fans were in a race to axe their manager. Napoli won...or did they? We'll discuss both situations, look at Dimarco's worldie, ask if Juve can do it again, and talk a little Azzurri. And of course, the world's most popular hashtag game, Who Won Calcio Twitter. Join the conversation! #Calcio2Go @WorldFootballi Twitter: @SerieASitdown Instagram: @SerieASitdown

BE WARNED: It's LuAnna, and this podcast contains honest, upfront opinions, rants, bants and general explicit content. But you know you love it! It's time to get TOTALLY EXTRA. Extra chat, extra rants, extra bants, extra stories, nonsense and more.On this week's Totally Extra: Falling on a jam jar, hair in the bathtub, a decorative house, lunch for your birthday, a threesome with a dead grandad and panettone for christmas. Remember, if you want to get in touch you can:Email us at luannathepodcast@gmail.com OR drop us a WhatsApp on 07745 266947Please review Global's Privacy Policy: https://global.com/legal/privacy-policy/

One-woman Drag Superstar Coco Peru gets Very Delta as she joins Delta Work on the world's premiere Luxury Public Access Podcast and YouTube Talk Show! Coco and Delta talk about it all: Panettone, "Trick," the flip, raisins, Almond Roca, queer mothering, and Linens 'n Things! Plus, Delta goes off on dressing room behaviour! Listen to Very Delta Ad-Free AND One Day Early on MOM Plus   Send us an e-mail at readmedelta@gmail.com   FOLLOW DELTA @deltawork   VERY THAT IS A FOREVER DOG AND MOGULS OF MEDIA (M.O.M.) PODCAST   Learn more about your ad choices. Visit megaphone.fm/adchoices Learn more about your ad choices. Visit megaphone.fm/adchoices