Podcasts about Panzano

Send us a textMonte Bernadi is situated in the southernmost region of Panzano in Chianti. The zone is acknowledged as one of the "grand cru" regions of Chianti Classico. It has the highest percentage of old vines of any commercially producing estate in Chianti Classico, including six hectares over 55 years old, and one extraordinary hectare planted in 1933. Click below for more information:https://montebernardi.com/the-farmCheck out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

Era il maggio del 1924 quando trentatrè produttori dell'areale “dallo Spedaluzzo fino a Greve; di lì a Panzano, con tutta la Podesteria di Radda, che contiene tre terzi, cioè Radda, Gajole e Castellina, arrivando fino al confine dello Stato di Siena” individuato due secoli prima come territorio di elezione per la produzione del Chianti dal bando del Granduca di Toscana Cosimo III de' Medici, decisero di dar vita alla prima realtà associativa italiana per la difesa di un vino e della sua marca d'origine cogliendo immediatamente l'opportunità di riunirsi in Consorzio offerta da una nuova normativa introdotta con regio decreto. Quei produttori lungimiranti ed ispirati impiegarono pochi giorni per redigere l'atto costitutivo che avrebbe tenuto distinte le loro produzioni di Sangiovese da quella di altre zone, e furono sempre loro nel 1932 ad aggiungere l'aggettivo “Classico” che non solo rafforzava il riferimento alla territorialità ma ne esaltava quell'unicità alla quale successivamente si decise di associare un sigillo, il simbolo appartenuto alla Lega Militare del Chianti, quello del Gallo Nero, profilo che campeggia ancora oggi sulle loro bottiglie, inequivocabile espressione del Made in Italy. Padri fondatori che avviarono un processo di cui oggi, dopo un secolo, si possono riconoscere gli effetti da ricondurre alla spinta propulsiva di un Consorzio i cui cento anni saranno celebrati in anteprima alla stazione Leopolda di Firenze il 15 e 16 febbraio in occasione di Chianti Classico Collection 2024.

This episode of the SheClicks Women in Photography Podcast features an insightful conversation with award-winning photographer Marina Spironetti. Marina is a Milan-based travel and food photographer who has found great success by entering prestigious photography competitions.Originally studying languages and journalism, Marina discovered her passion for photography serendipitously through developing photos in a darkroom. She went on to study photojournalism and has since built a successful freelance career focusing on travel and food photography assignments around the world.In the podcast, Marina discusses how early rejection from a photography competition motivated her to keep improving. Her persistence paid off when she went on to win categories in competitions like the Pink Lady Food Photographer of the Year and Travel Photographer of the Year. Marina shares valuable lessons she's learned about entering competitions, including researching the right ones for her style of work.Winning awards provided major career boosts for Marina. Photo editors suddenly contacted her about assignments rather than the other way around. She offers insights into how recognition from competitions opened new opportunities that allowed her to grow her freelance business.Marina also discusses her portrait of Martina Bartolozzi, a female butcher from Panzano in Tuscany, Italy, that won her the very first Claire Aho Award for Women Photographers in the Pink Lady Food Photographer of the Year Awards. Marina gives a fascinating perspective on how photography competitions can elevate photographers' careers when the right strategies are employed.Connect with MarinaWebsiteInstagramFacebookX (Twitter)Support the show

The Wine Thieves are back with part two of a series on the Unità Geografiche Aggiuntivi of Chianti Classico (or UGAs) the recently announced additional geographic units that will begin appearing on labels of the Chianti Classico Gran Selezione category as of this year.  Joining us again are Caterina Mori, Director of Communications for the Chianti Classico Consorzio, and the "Map Man" Alessandro Masnaghetti who literally drew up the map of the 11 new UGS that we'll be covering in deep detail in this episode. If you haven't already listened to part one, go back to the previous episode as it will be critical to your understanding of this instalment. Geology, and the soils derived from these underlying rocks formed an important basis for Masnaghetti's map-making work. To begin the episode, John and Sara provide a brief recap of Tuscan geology and terminology you'll encounter travelling through the 11 UGAs, along with what can be expected from the wines grown on each of the main "geological units", marine and continental, and the  specific soil types that fall under each.  Masgnaghetti discusses how the various soil types translate into to different organoleptic wine profiles in each UGA, from the macigno, pietraforte, albarese and Formazione di Sillano of the marine formations, to the continental units that include the gravelly-alluvial soils of San Casciano in the north and the lacustrine clay soils typical of the western part of the Castellina UGA. The UGA tour  proceeds clockwise, starting from San Casciano in the northwest corner of the Chianti Classico area,  continuing through Greve, Montefiorale, Lamole, Panzano, Radda, Gaiole, Castelnuovo Berardenga, Valgliagli, and finally San Donato in Poggio.Special thanks to our WineAlign colleague and Chianti Classico ambassador Michael Godel, who kindly chose a song to match the feel and vibe of each of the 11 UGAs for this episode. Acquire some bottles, hit play on the UGA playlist, and taste your way through this historic territory.Michael Godel's Chianti Classico "UGA Soundtrack"1.     San Casciano - Feeling Gravity's Pull, R.E.M.2.     Greve - Red Eyes, The War on Drugs 3.     Lamole - Herbal Scent, Tom Browne4.     Montefioralle - More than a Feeling, Boston5.     Panzano - Fantasy, Earth, Wind & Fire6.     Radda - People Get Ready, Curtis Mayfield7.     Gaiole - Fresh, Kool & The Gang8.     Castelnuovo Berardenga - Into the Great Wide Open, Tom Petty and the Heartbreakers9.     Vagliagli – Gustosità, Nino Rapicavoli 10.  Castellina - Ahead by a Century, The Tragically Hip11.  San Donato in Poggio - Compte à Rebour Adagio, Georges Delerue This episode was produced thanks to a Campaign Financed According to EU Regulation No 1308/2013.

In part one of this two-part episode, the Thieves will go behind the scenes in Chianti Classico to discover the thought process and philosophy behind the UGAs and some techniques used to create the Atlas and the detailed maps therein. In this and the following episode, we'll be taking a deep dive into the recently approved “added geographic units” of the Chianti Classico region in Tuscany, Italy, which were officially signed into law this past July 2023.Known in Italian as Unità Geografiche Aggiuntivi, or simply “UGAs” to English-speaking insiders, these geographic units divide the rather large Chianti Classico denomination into 11 smaller sub-areas that sometimes, but not always, follow historical communal boundaries, and broadly group these sangiovese-based wines together into more coherent style categories. This is especially relevant given the significant variability of physical and human factors that shape and mould Chianti Classico into so many delicious expressions.Joining the discussion are Caterina Mori, director of Communication for the Consorzio Vino Chianti Classico , along with another important guest who will be familiar to Wine Thieves listeners, Alessandro Masnaghetti, aka Map Man Masnaghetti. Alessandro joined us for one of our three episodes devoted to the wines of Vino Nobile di Montepulciano also in Tuscany (see episode 22 from season 1). Masnaghetti is the director and editor of Enogea, an independent Italian wine newsletter founded in 1997 that continues the work of the late great Luigi Veronelli, a legendary Italian wine writer who launched the first independent Italian wine newsletter known as Ex Vinis back in the 1970s with the aim of recognizing the deserving work of smaller Italian wineries, Alessandro worked with Veronelli, and brought map-making skills to the table to add another dimension to the modern Italian wine narrative. Fast forward to 2023, and Masnaghetti has created dozens of detailed maps of wine regions, mostly around Italy but also a few outside, including Barolo, Barbaresco, Valpolicella and Amarone, Vino Nobile, and even Bordeaux. But his latest magnum opus, and the one most relevant to our two episodes, is the incredibly detailed Atlas of Chianti Classico. This atlas and its series of detailed maps and background geological information, or as Masnaghetti himself puts it, “geo-viticultural” information – that is the aspects of geology most relevant to grapegrowing, was commissioned by the Chianti Classico Consorzio, with the main aim of establishing the boundaries for the 11 new UGAs. Masnaghetti's work is an impressive tome that should be on every wine lover's shelf, and indeed should be in your hands right now to follow along on these two episodes. You can get yourself a copy at enogea.it. The maps contained within the atlas show geology, topography, vineyard boundaries, estates, and much much more. In the previous episode we spoke with Giovanni Manetti, current president of the Chianti Classico Consorzio and owner of the Fontodi estate in Panzano. Signore Manetti shared loads of valuable information with us on the history and the current status of Chianti Classico, and we touched upon the introduction of these UGAs and what it means to both producers and wine drinkers around the world. So be sure to have a listen to that episode, if you haven't already, to set the stage for these next two episodes.  Cin Cin! This episode was produced thanks to a Campaign Financed According to EU Regulation No 1308/2013.

The first of a three-part journey into  Chianti Classico. in this episode we look at the past, present and future of the denominazione with our special guest, Giovanni Manetti, Chariman of the Chianti Classico Consorzio and proprietor of the venerated Fontodi estate in Panzano. This is Manetti's second term as the Chairman , where he has been a driving force of innovation and evolution, helping to re-establish Chianti Classico as one of Italy's, and the world's, leading quality wine-producing regions. The creation of the Gran Selezione category at the top of the quality pyramid, as well the introduction of UGAs (Unità Geografiche Aggiuntivi), added geographic mentions within the greater Chianti Classico territory, are just two of the invigorating projects which Manetti has championed and pushed through.The Thieves deliver the latest news regarding Gran Selezione regulations and the new UGAs, but  focus first on the history of the region from Etruscan settlements in the 8th century BC, to the legend of the gallo nero,  the mezzadria sharecropping system that  shaped Chianti Classico as we know it today, Barone Ricasoli's 19th century 'recipe' for Chianti, the 1970s crisis (fiasco?), and the renaissance of quality wine.  There is much to unpack in this multi-faceted region, so important and recognizable to wine lovers around the world.A happy 307th birthday to Chianti Classico, an anniversary for which we give thanks to the Grand Duke of Tuscany and  patron to the arts, Cosimo dei' Medici III, who famously demarcated the wine region of Chianti in 1716 and created the first legal appellation of origin for wine in the world. Tuscan aficionados won't want to miss this episode that reveals how Chianti Classico's past has set the stage for its modern renaissance. This episode has been produced in partnership with the Chianti Classico Consorzio and financed according to EU regulation 1308/2013.

Mary Lou Panzano is no ordinary leader; she's an icon in the world of leadership, communication, and personal development. With a distinguished 40-year career in global companies such as Prudential, Pfizer, and Bayer, Mary Lou has honed her expertise in managing and adapting to the ever-accelerating pace of change.

Italy was truly a dream - Panzano in Chianti and Bologna were absolutely incredible. Tune in to hear our favorite things and some incredible experiences we shared in these magical places. Walking up the giant hill was worth it!

Last month in Tuscany, Italy an eighth generation butcher by the name of Dario Cecchini totally blew my mind, for sooooo many reasons, the least of which is the incredible customer experience he and his team deliver. But trust me, that's just the tip of the iceberg. It's a meaty, and slightly teary, episode 638 of The (13 year-old, award-winning) Small Business Big Marketing podcast.  A little more about Tuscan Butcher Dario Cecchini ... I‘m so excited (and honoured) to bring you this interview. Dario Cecchini is an eighth generation butcher based in the small Tuscan town of Panzano, Italy. Population 1,152. I discovered him last month when Sarah and I googled fun things to do in Tuscany, and one travel blogger was adamant that a visit to Dario's butcher shop was an absolute must! In fact, the blogger went on to say that not only should you visit his shop, but you should absolutely book a seat at his now famous long-table lunch or dinner that he holds every day on the first floor of his shop. Six courses of the beast with all the Chianti and Grappa you can drink for fifty Euro. At that point they had my attention as both Sare and I love a good feed at a long table. Who doesn't?! So we try to book online but there's no spots left. Instead, we rolled up one morning about 9:00 AM and that's where the fun began. Allow me to paint the picture. Dario's butcher shop is in a non-descript side street of Panzano, nestled in between a souvenir shop and the local post office. If it weren't for AC/DC and Andrea Boccelli playing at full volume on high-rotation, or waiters offering you a free glass (or four) of Chianti as you wandered past, you would be excused for walking straight by.  Yep, you heard right, a butcher's shop playing Acca Dacca and opera, and serving free wine at 9AM on a weekday! This happens everyday of the year BTW, except Xmas Day! After a quick tipple out on the street, Sare and I wandered into Dario's butcher shop where we were warmly greeted by Grant, a friendly Scottish fellow who acted as a sort of Maitre d. Yep, a butcher's shop with  a maitre D! He welcomed us, asked where we were from and suggested we make ourselves at home, at which point I asked him (trying to hide my desperation) if there were a couple of seats left for the day's long lunch. Miraculously there were, so after paying our fifty euro each at the booking office up the road (yep, a butcher's shop with a booking office!), we settled into a couple more Chiantis and got talking to some of the other 170 people (from all over the world) who we'd be joining at the long table! I then laid eyes on the great man himself. There he was, standing behind his chopping board that his great, great, great, great, great, great grandfather had worked on, surrounded by the most amazing cuts of meat, cleaver in hand; eighth generation butcher Dario Cecchini dressed in all his finery, finished off with an impressive handle-bar moustache. So what's the first thing Timbo the Tourist does? Ask for a photo of course! At which point Dario puts his arm around me, stuck his chest out like the proud butcher he is, and the first selfie of many was taken.  After a couple more glasses of Chianti, midday swung round and we were ushered upstairs to a room full of long tables, and a roaring BBQ of hot coals ready to cook the first of six meaty courses.  Now, I could go on and tell you about what an amazing lunch it was. How incredible the staff were at creating an unforgettable experience. How tasty the various courses were. How much fun it was sitting between and getting not-so-quietly drunk with folk from all over the world. Or how at one point, Dario comes out to thank everyone and yells out Carne Diem at the top of his voice … that's his take on the Latin Carpe Diem (AKA Seize the day).  However, I'm sure you get the picture; plus if you're a Member of my Patreon then you can watch a video of it over at Patreon.com/MarketingPodcast The point of this interview is much deeper than me sharing my travel stories.  What I want to get across is that Dario Cecchini is a rare breed of business owner who overflows with love and passion for what he does, and who genuinely wants to share this with his precious customers.  Dario is a man who operates from a strong set of values passed down through eight generations, he's not scared of hard work and is full of pride in everything he does. This is also evident in all his staff who absolutely love him. As a result, this humble Tuscan butcher has put his hometown of Panzano on the world map. Not only does he have a thriving butchers shop, and rooms full of long tables that accommodate hundreds each day. He also has a food truck on the city limits, a second restaurant two hours away, and an entire shop dedicated to merch. And who doesn't love a good bit of merch!? He's also built a strong personal brand, so much so that an entire episode of the Netflix series Chef's Table, is dedicated to this beautiful human. Yes, Dario had a huge impact on me in the short time I spent with him, and I hope I've gone some way in this interview to impart why, so that you too can benefit from how he goes about life and business. Yes, you'll discover the power of running a values-based business, and how an unforgettable customer experience is built; but you'll also be reminded of the power of a mentor, the importance of love in running  a business, and why creating a successful business is much more a feeling than it is an algorithm (Dario's words, not mine!). In fact, in the same breath he says “You can only truly see with your heart.” Before we meet him, three things I want you to note.  Dario doesn't speak English, so his beautiful wife Kim (who's also his business partner) does the translating. Please don't let this put you off, as half the magic is hearing him speak in his thick and passionate Italian accent. Secondly, there are times during this interview where all three of us get quite teary, in a very positive way. Soz if that's not your style, but it's mine. And Dario's! And Kim's!! Thirdly, if you'd like to watch an excerpt of this interview then head over to https://smallbusinessbigmarketing.com/638, or you can watch the full interview over at https://www.patreon.com/marketingpodcast  Enough from me.  I started off with the biggest of questions … Why does he love AC/DC so much!   Businesses that make this podcast possible - Please support them DELL Technologies - Small business IT solutions Book Tim Reid to speak or emcee at your next business event Join Timbo's Membership and take control of your marketing As always, thanks for your support. May your marketing be the best marketing.   Timbo Reid P.S. Tell me what marketing is working for you - 0480 015 150.See omnystudio.com/listener for privacy information.

Stimolare il senso di avventura, solleticare il desiderio di scoprire il mondo dei viticoltori direttamente in cantina. Questo è il tema della nuova edizione di Anteprima Vino al Vino che si terrà il 6 e 7 maggio 2023, un evento ideato e promosso dall'Unione Viticoltori di Panzano in Chianti. La formula è itinerante e invita ad approfittare del risveglio primaverile per conoscere più a fondo un territorio intriso di cultura, vigneti, oliveti, unione e solidarietà.Una terra ricca di galestro, con altitudini dai 350 ai 500 metri, ideali esposizioni al sole, vocata alla produzione di Sangiovese e che riunisce alcune delle migliori aziende al mondo nella produzione di Chianti Classico.

Vino supremo, ottima carne e tanto altro: oggi Mangia come parli è nel Chianti, quella stupenda zona collinare a cavallo fra le province di Firenze, Siena e Arezzo. Il primo ospite di oggi non mangia carne, ma è comunque un grande amante della cucina toscana, soprattutto nella sua tradizione di piatti ricchi di proteine vegetali dei legumi: di cibo che fa bene, ma anche gustoso, si intende benissimoMarco Bianchi , divulgatore scientifico per Fondazione Umberto Veronesi e conduttore di "Viaggio nel corpo umano" su Food Network. Il nostro percorso di oggi non può che partire dal Chianti Classico, il cuore più puro e più antico di questa regione toscana. Qui, all'ombra della millenaria Badia di Passignano, si trova l'Osteria di Passignano : un ristorante luogo simbolo del vino, di proprietà della famiglia Antinori. A capo della brigata c'è chef Matteo Lorenzini, allievo di Alain Ducasse. Da un Maestro dei fornelli, passiamo ad un Maestro della Carne: dall'Osteria di Passignano la Strada Statale 118 ci conduce a Panzano in Chianti dove si trova la storica Macelleria Cecchini dell'istrionicoDario, poeta della ciccia famoso in tutto il mondo. Restiamo nella nostra zona d'interesse anche nello Spazio news con Giovanni Busi, presidente del Consorzio Vino Chianti che ci racconta come è andata la vendemmia di quest'autunno. Un'oretta di strada che inizia con la Regionale 222 Chiantigiana e finisce con la Regionale 429 di Val d'Elsa di condurrà a Castelfiorentino dove ci aspettano i ragazzi dell'Istituto Alberghiero "Enriques" con la preside Barbara Degl'Innocenti.

Vi er endnu engang smuttet til smukke Toscana - denne gang for at høste druer på Kristines vingård, La Festeggiata, i pittoreske Panzano i hjertet af Chianti Classico. Uh, hvor spændende, tænker du måske nu - et afsnit om vinhøst! Men næh nej, du kan tro om igen, kan du. For i dette særafsnit har vi nemlig allieret os Panzanos dygtigste og indiskutabelt cuteste (ja, det er da totalt et ord, hvad mener du??) sommelier, Gianmaria, som med kyndig hånd og stor passion styrer vinkælderen på det lille, familiedrevne Enoteca Baldi. Vi kaster os ud på dybt vand med en episode på engelsk(!!) og kommer vidt omkring fra tostjernede Michelinrestauranter over solnedgange i Australien til en ægte italiensk happy ending. Skål - og rigtig god lyttelyst. Vine smagt i denne episode:

Rolling Tuscan hills, the scent of grapes permeating the air and the sleepy town of Panzano in Tuscany.  Meet world-famous Dario Cecchini in his butcher shop Antica Macelleria Cecchini as we travel to Tuscany.  A welcoming door is left open and the song Volare by Domenico Modugno plays on.  Inside, a small crowd has already gathered. There's a party atmosphere, everyone is sipping Chianti wine, and it's only 10am on a Sunday morning.  Dario sings as he cuts the Chianina Bistecca, Tuscan steak!  Experience Tuscan food and wine of a lifetime!

La Pietra Chardonnay è il primo Supertuscan bianco, decano della nuova enologia toscana che interpreta una tipologia di gusto internazionale legata fortemente al territorio a cavallo degli anni '70 e primi anni '80.Mentre in questo periodo le grandi famiglie del vino toscane concentrano la loro attenzione sui Supertuscan da uve rosse internazionali, Ambrogio Folonari decide di sperimentare lo Chardonnay convinto che, attraverso la fermentazione e la maturazione in legno, si possa realizzare un grande vino adatto ai lunghi affinamenti.Il nome La Pietra fa riferimento alla natura geologica prevalentemente marnoso argillosa che conferisce sapidità e mineralità al vino, rendendolo un bianco unico nel panorama vitivinicolo toscano.La Pietra è ottenuto esclusivamente da uve Chardonnay le cui barbatelle di origine borgognona sono state piantate nella tenuta di Casa di Sala a Panzano in Chianti all'interno delle Tenute del Cabreo all'inizio degli anni '80 da Ambrogio Folonari: per esaltare le caratteristiche dello Chardonnay, è stato scelto un metodo di allevamento della vite a Guyot che consente di ottenere una maturazione più omogenea e una maggiore freschezza delle uve. Al fine di salvaguardare la freschezza si tende anche ad anticipare la vendemmia nelle prime settimane di agosto, concentrando le attività nelle prime ore del mattino.

✋ Nella nona puntata di Bricks and the City, andata in onda lunedi 23 maggio 2022, i telespettatori di LAZIO TV hanno potuto apprezzare i soliti contenuti di altissima qualità prodotti dalla redazione, infatti, dopo la lettura delle notizie più interessanti della settimana legate al mondo della casa e dell'abitare, nella rubrica TARGET, condotta da Paolo Leccese, è intervenuto in studio Gianmarco Toscano Product Designer, Home Styler, Agente immobiliare, scrive per numerose testate giornalistiche come Designer Expert, conduce una rubrica radiofonica su Casa Italia Radio dal titolo Unconventional Talk, è stato ideatore del servizio di planimetrie dipinte a china ed acquerello, fondando il sito planimetrie.net. Nel mondo frenetico e super digitale di oggi in cui si cerca sempre di più l'automazione come è stato possibile ritagliarsi uno spazio importante integrando una forma d'arte all'interno delle planimetrie.

El carnicero italiano Dario Cecchini se autodenomina el "dios del bistec". Su especialidad: el bistec a la Florentina, un filete de ternera que constituye toda una tradición culinaria en la Toscana.

Italian master butcher Dario Cecchini calls himself the “god of steak“. His specialty: Bistecca alla Fiorentina, a thick T-bone steak grilled the traditional Tuscan way.

Episode 835 Stevie Kim moderates Clubhouse's Ambassadors Corner – In this episode Victoria Cece interviews Michael Schmelzer. These sessions are recorded from Clubhouse and replayed here on the Italian Wine Podcast! Listen in on this series as Italian Wine Ambassadors all over the world chat with Stevie and their chosen wine producer. Which producer would you interview if you had your pick? About about today's guest host: Victoria Cece is a spirited writer and gastronome with a love of storytelling. Through her upbringing, Victoria has developed a deep admiration for Italian food and beverage culture. In her career, Victoria specializes in creative copywriting and content strategy, working with small-scale food and beverage businesses to boost their brand exposure. She believes that active promotion and education on our land and food, from traditions to nutrition, is the way to strengthening our communities. She channels this focus into her focus on writing, sharing stories on traditions, producers, and more. If you want to learn more about today's guest host, you can by visiting: Facebook - https://www.facebook.com/victoria.cece.1 Instagram - sluttispaghetti Twitter - https://twitter.com/victoriacece_ LinkedIn - https://www.linkedin.com/in/victoria-cece/ Website - https://sluttispaghetti.com/ More about today's guest producer: Michael Schmelzer is owner and winemaker of Monte Bernardi in Panzano in Chianti. With nearly twenty years at the helm, his guiding principle for everything in the vineyard and cellar is a return to traditional, restorative practices, and his wines are pure expressions of high-altitude Sangiovese. If you want to learn more about today's guest producer, you can by visiting: Facebook - https://www.facebook.com/montebernardi Instagram - michael_monteb Twitter - https://twitter.com/onegreenliter Website -http://www.montebernardi.com/about-us.html More about the moderator Stevie Kim: Stevie 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 find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: https://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/

We interviewed Dana Rodriguez at Steamboat Food & Wine Festival in September, and it was one of our favorite interviews yet. With F-bombs flowing in front of a live audience, Dana lived up to her reputation as a passionate, loving, and incredibly hardworking restauranteur who came from nothing to create her empire. With the opening of her new Denver taco & tequila bar, Cantina Loca, this month, we thought it would be a great time to relaunch this episode with one of our real life heroes. Dana has had an almost unbelievable trajectory, from Mexican immigrant and single mom of three, who started dishwashing at Panzano in Denver, and worked her way up to prep cook and then eventually restaurant mogul through her hard work, passion, drive, and incredible intelligence. At Panzano, Dana met Jennifer Jasinski and her partner, Beth Gruitch. They helped mold her skills, which enabled Dana to become a sous chef at Rioja and Chef de Cuisine at Bistro Vendome. In late 2012, Dana's path crossed with Tony Maclag, and Work and Class was born. They then went on to open Super Mega Bien together as well. Most recently, Dana created an organic tequila and mezcal brand, Dona Loca, where the focus is to give back to the workers who make the tequila possible in Mexico. Today we hear Dana's inspiring story, and how important it has been for her to build a restaurant group that is truly there to support their employees, in part by limiting people's work days each week so they are rested but still able to meet their financial needs. We learn how she has found her own balance in being a working mom, friend, and business owner. We also discuss why she started Dona Loca – to teach people that what you drink is just as important to what food you put in your body. --- Support this podcast: https://anchor.fm/finelinepodcast/support

Dana Rodriguez has had an almost unbelievable trajectory, from Mexican immigrant and single mom of three, who started dishwashing at Panzano in Denver, and worked her way up to prep cook and then eventually restaurant mogul through her hard work, passion, drive, and incredible intelligence. At Panzano, Dana met Jennifer Jasinski and her partner, Beth Gruitch. They helped mold her skills, which enabled Dana to become a sous chef at Rioja and Chef de Cuisine at Bistro Vendome. In late 2012, Dana's path crossed with Tony Maclag, and Work and Class was born. They then went on to open Super Mega Bien together as well. Most recently, Dana created an organic tequila and mezcal brand, Dona Loca, where the focus is to give back to the workers who make the tequila possible in Mexico. Today we hear Dana's inspiring story, and how important it has been for her to build a restaurant group that is truly there to support their employees, in part by limiting people's work days each week so they are rested but still able to meet their financial needs. We learn how she has found her own balance in being a working mom, friend, and business owner. We also discuss why she started Dona Loca – to teach people that what you drink is just as important to what food you put in your body. Interested in sponsoring us? Visit our Patreon page to see the levels of sponsorship or donate here. --- Support this podcast: https://anchor.fm/finelinepodcast/support

Tenuta Casenuove prende vita dalla volontà di Philippe Austruy - collezionista, mecenate e proprietario di diverse tenute in Francia, Portogallo e Italia - di far rinascere un progetto vinicolo le cui origini risalgono al 1600. Situata nei pressi della Conca d'Oro, a pochi minuti da Panzano in Chianti, la proprietà si estende su oltre 120 ettari, ricoperti da boschi, oliveti e vitigni autoctoni e non solo, quali Sangiovese, Canaiolo e Merlot.Nel 2015 inizia un'attenta opera di rinnovo e reimpianto del vigneto con l'obiettivo di ripristinare, mantenere e migliorare le potenzialità del territorio circostante. Alessandro Fonseca guida una squadra composta da giovani talenti, per lavorare con dedizione alla produzione di DOCG Chianti Classico, Chianti Classico Riserva, Chianti Classico Gran Selezione e IGT Toscana Rosso. Dall'incontro tra Philippe Austruy e Lorenzo Fiaschi, co-fondatore di Galleria Continua, l'arte si fonde con il territorio, diventando uno dei pilastri portanti del progetto. Ogni anno, seguendo l'alternanza delle stagioni, un artista è invitato a fare esperienza di questi luoghi suggestivi e a creare installazioni in sintonia con il paesaggio e con gli uomini che lo modellano.Sin dagli inizi, Alessandro Fonseca ha rappresentato un caposaldo del progetto di rinascita di Tenuta Casenuove. Ingegnere agronomo e viticoltore con oltre 30 anni di esperienza, si occupa della gestione dell'azienda, affiancato da una squadra di giovani professionisti under 40.

La Fattoria di Vignole è situata nel cuore della zona di produzione del Chianti Classico, in prossimità dell'abitato di Panzano. La famiglia Nistri, che opera nel settore vinicolo dal 1865, ha acquisito la proprietà dell'azienda nel 1970.Con una superficie di 21 ettari, di cui 14 destinati a vigneto specializzato, i terreni dell'azienda sono situati lungo la valle del fiume Pesa, meglio conosciuta nella zona di Panzano come "La Conca d'Oro" per la superiore qualità dei vini che vi hanno origine - ad un'altitudine variabile tra i 290 ed i 320 metri e con estensione sui due versanti di un colle esposti a sud-est e sud-ovest.Con il supporto della “Stazione Sperimentale per la Vitivinicoltura Sostenibile”, oggi l’azienda pratica un’agricoltura basata su i principi di “naturalità e sostenibilità” Per il rispetto e la qualità dell’ambiente non vengono usati prodotti chimici di sintesi: miglior qualità del territorio, miglior qualità del vino.I vitigni utilizzati sono stati messi a dimora e coltivati nel pieno rispetto delle tradizioni del Chianti Classico e del Territorio di Panzano. L'azienda dispone di moderne cantine ricavate in parte nell'ambito del corpo della casa colonica principale (edificato nel 1500) con un reparto di vinificazione, la cosiddetta "tinaia", separato da quello di invecchiamento, costituito da una cantina scavata all'interno della collina, idoneo alla sua funzione per il ridotto sbalzo termico stagionale.I vini prodotti sono quindi il risultato della cura e dell'attenzione nel procedimento che ha origine nel vigneto e continua nella selezione delle uve in fase di vendemmia, nell'accurata vinificazione, nell'invecchiamento in botti e barriques, il tutto nel rispetto delle tradizioni e delle caratteristiche dei vini che fanno parte della migliore enologia toscana.

The first guest ever on Gola(!), Pamela Kerpius, comes to talk with Katie and Danielle about her not for profit humanitarian storytelling organization Migrants of the Mediterranean and the issues of food insecurity, identity, and itineracy in Italy today. Danielle, Katie, and Pamela will also be in conversation LIVE on Friday, February 5 at 12pm Pacific / 3pm Eastern -- join them to enjoy a glass of wine from the Italian south and to learn about the people who make it possible for you to drink that wine. Register here for this free event! In this episode you'll also hear that Dario and Kim Cecchini of the famous Macelleria Cecchini in Panzano have generously offered to facilitate a "cena sospesa" for anyone who would like to donate a meal to a person in need through their restaurant. Just visit their website, purchase a gift certificate, and indicate in the notes that you would like it to be used as a cena sospesa as described in this episode--Dario and Kim will see to the rest! --- Support this podcast: https://anchor.fm/gola/support

Nel cuore del Chianti Classico, a metà strada fra Firenze e Siena, si trova il piccolo paese di Panzano. Appena sotto la chiesa parrocchiale, a 450 metri slm, c’è la Fattoria Le Fonti. La tenuta copre più di 15 ettari, di cui 9 sono dedicati ai vigneti e i restanti alla coltura dell’olivo.Seguiamo un regime di agricoltura sostenibile biologico per tenere un buon equilibrio nel nostro terreno. La dimensione ben gestibile dell’azienda ci permette di seguire la produzione con particolare cura: solo i migliori grappoli arrivano in cantina e solo le migliori selezioni sono imbottigliate e avviate al commercio.

Nel cuore del Chianti Classico, a metà strada fra Firenze e Siena, si trova il piccolo paese di Panzano. Appena sotto la chiesa parrocchiale, a 450 metri slm, c’è la Fattoria Le Fonti. La tenuta copre più di 15 ettari, di cui 9 sono dedicati ai vigneti e i restanti alla coltura dell’olivo.Seguiamo un regime di agricoltura sostenibile biologico per tenere un buon equilibrio nel nostro terreno. La dimensione ben gestibile dell’azienda ci permette di seguire la produzione con particolare cura: solo i migliori grappoli arrivano in cantina e solo le migliori selezioni sono imbottigliate e avviate al commercio.

Prima ora: - Borse e mercati con Ettore Livini. - Vacanze scolastiche a Pasqua: cosa ne pensate? Telefonate e audio Whatsapp degli ascoltatori. - Sigfrido Ranucci, conduttore di "Report", con le anticipazioni della puntata di questa sera. Seconda ora: - Yuri Rosati con le notizie da "cojonavirus". - Telefonate degli ascoltatori: linee aperte agli insegnanti e ai genitori degli studenti. - Intervista a Dario Cecchini, dell'antica macelleria Cecchini di Panzano in Chianti (Fi).

L'azienda agricola Renzo Marinai si trova nella Conca d'Oro di Panzano in Chianti, uno dei più affascinanti scenari delle colline toscane, è un territorio che grazie alle caratteristiche pedoclimatiche offre tra le migliori espressioni dei vini del Chianti Classico.Renzo fondò l'azienda negli anni '90 intuendo sin da subito l'eccezionalità del territorio, decise così di ricostruire e mantenere gli antichi muri a secco nel rispetto delle tradizioni e decise di introdurre in modo pionieristico i nuovi sistemi di coltivazione biologica.L'azienda produce vino, olio extra vergine di oliva e un grano antico varietà Cappelli con il quale viene fatta una pasta di semola di altissima qualità.Da qualche anno Renzo ha ceduto la quota di maggioranza a Tom Heidman, un grande appassionato olandese dell'Italia e grande conoscitore di vini.

L'azienda agricola Renzo Marinai si trova nella Conca d'Oro di Panzano in Chianti, uno dei più affascinanti scenari delle colline toscane, è un territorio che grazie alle caratteristiche pedoclimatiche offre tra le migliori espressioni dei vini del Chianti Classico.Renzo fondò l'azienda negli anni '90 intuendo sin da subito l'eccezionalità del territorio, decise così di ricostruire e mantenere gli antichi muri a secco nel rispetto delle tradizioni e decise di introdurre in modo pionieristico i nuovi sistemi di coltivazione biologica.L'azienda produce vino, olio extra vergine di oliva e un grano antico varietà Cappelli con il quale viene fatta una pasta di semola di altissima qualità.Da qualche anno Renzo ha ceduto la quota di maggioranza a Tom Heidman, un grande appassionato olandese dell'Italia e grande conoscitore di vini.

Il Vallone di Cecione è una piccola azienda agricola biologica a conduzione familiare situata a pochi chilometri da Panzano in Chianti nel cuore della zona del Chianti Classico Gallo Nero, a cavallo tra le province di Firenze e Siena.La famiglia Anichini, proprietaria dell’azienda, lavora e cura i piccoli appezzamenti di terreno nella splendida “conca d’oro di Panzano“, vallata così chiamata per la felicissima esposizione solare e per la composizione dei terreni. La superficie totale dell’azienda è di poco inferiore agli otto ettari, metà dei quali dedicati alla viticoltura con vigneti posti ad un’altezza di 460 metri S.L.M.. L’altra metà è dedicata alla olivicoltura con la presenza di oltre 700 piante di olivo

Il Vallone di Cecione è una piccola azienda agricola biologica a conduzione familiare situata a pochi chilometri da Panzano in Chianti nel cuore della zona del Chianti Classico Gallo Nero, a cavallo tra le province di Firenze e Siena.La famiglia Anichini, proprietaria dell’azienda, lavora e cura i piccoli appezzamenti di terreno nella splendida “conca d’oro di Panzano“, vallata così chiamata per la felicissima esposizione solare e per la composizione dei terreni. La superficie totale dell’azienda è di poco inferiore agli otto ettari, metà dei quali dedicati alla viticoltura con vigneti posti ad un’altezza di 460 metri S.L.M.. L’altra metà è dedicata alla olivicoltura con la presenza di oltre 700 piante di olivo

Le nostre storie familiari affondano le radici fra i vigneti del Chianti Classico. E’ qui, fra i filari de Il Palagio di Panzano nel cuore della Toscana, che i nostri nonni Dario e Dino hanno lavorato modellando la terra nel rispetto dell’incantevole paesaggio della Conca d’oro. Ed è sempre nelle terre de Il Palagio che il padre di Monia, Fabrizio Piccini, ha condotto l’azienda vinicola che oggi portiamo avanti nel rispetto delle radici ma con lo sguardo orientato al futuro.

Le nostre storie familiari affondano le radici fra i vigneti del Chianti Classico. E’ qui, fra i filari de Il Palagio di Panzano nel cuore della Toscana, che i nostri nonni Dario e Dino hanno lavorato modellando la terra nel rispetto dell’incantevole paesaggio della Conca d’oro. Ed è sempre nelle terre de Il Palagio che il padre di Monia, Fabrizio Piccini, ha condotto l’azienda vinicola che oggi portiamo avanti nel rispetto delle radici ma con lo sguardo orientato al futuro.

Elise Wiggins is Chef / Owner of Cattivella in Denver, CO. We discuss growing up in the south gigging frogs and cooking gumbo with the family. She schools us on the cuisine of northern Italy and we get to talk to a truly amazing young Sous Chef, Zuri Resendiz. First job in the industry? SERVER, CHILI'S IN BEDFORD, TX, I WAS 19 3 pivotal jobs throughout your career? 1. THE GROTTO, 1990 MANAGER/ APPRENTICE AT NIGHT IN THE KITCHEN, ( THE TWO CHEFS WERE 2 CHEFS THAT WERE ON THE AMERICAN CULINARY TEAM THAT FIRST WON GOLD IN THE WORLD CULINARY OLYMPICS 2. Palio in Puerto Rico: I was the Exec Chef of one of only 6 4 Diamond Restaurants in the whole Caribbean at the time. 2000-2002 3. Panzano - 2004-2016 Took over after Jenn Jasinski with a lot of pressure and expectations Proudest moment of your career? Opening my own Restaurant with no investors Food and/or drinks staples in your house? Siracha, Tobasco, Prosecco, 291 Rye Whiskey, eggs, cheddar cheese, tortilla Two things most people don't know about you? I had a ghost encounter when I was a kid. I hate the taste of Rocky Mountain Oysters Words to live by? Devil is in the details Website - CattivellaDenver.com Facebook - /CattivellaDenver Instagram - @thenaughtychef @CattivellaDen Elise’s mom lived and traveled around the world as a child and through her young adult life. She spent her teenage summers in Northern Italy. She inspired Elise’s love for Italian food by preparing regional Italian dishes she had learned during her visits. She would lay down photos of her in that particular town and tell us about the region and the food she learned. It was Elise's first experience with her mom that made her realize what her destiny was. Her mother had her help make chocolate chip cookies. Fresh out of the oven she fed the family and hot gooey cookie. It was Elise’s first cookie ever. She remembered how unbelievably delicious the cookies tasted and saw that her family felt exactly the same way. She is now the proud owner of Cattivella. Cattivella is where Elise highlights her more than 34 visits to various regions and towns of Italy. She often worked and studied under many Chefs in Italy include the World Famous Mad Butcher of Panzano, Dario Cecchini. She thrives on serving unknown dishes from Italy here in the united states such as Batsoa ( pig trotter polpette) from Piedmonte, Foccacia di Recco from the Ligurian coast to Funghi Crepelle ( mushroom crepes with fonduta sauce). In less than six months of being open she has garnered Zagat’s one of America’s most anticipated Spring Restaurant openings, Eater Denver Hottest Restaurant in Denver Sept 2017, Named one of the 10 Iconic Chefs of Denver by Dining Out Magazine, the highly coveted 5280 Top 25 Restaurants in Denver 2 years in a row, Thrillist named Cattviella Best New Restaurant in Denver 2017, Chef of the Year Award 2017 by Eater Denver, Best Italian by Westword 2017 and 2018, Best Dessert Westword 2018, Restaurant of the year by Thrillist 2018, Top 10 New Restaurants by Westword 2017, 2018 and 2019, 5280 Best 15 Italian Restaurants in Denver and Boulder, Conde Naste Best Restaurant in Denver 2018, 5280 Best Pasta 2019 Top 10 Restaurants by 303 Magazine and just recently Best Chef in Colorado by 5280 Top of the Town 2019.

PROGRAMA 47 - La Radio del Somormujo - Una vida entre los buitres. Nos hemos ido hasta Santa Cilia de Panzano, en la Sierra de Guara (Huesca) para hablar con Manuel Aguilera, del Fondo de Amigos del Buitre. Manuel conoce a los buitres como nadie, incluso a algunos les llama por su nombre, cuando se acercan a comer. - El Proyecto de Conservación del Aguilucho Cenizo en La Janda, con Miguel González. - "Los Sentidos de las Aves" de Tim Birkhead. Hablamos con Blanca Cambronero, editora de Capitán Swing, sobre esta novedad editorial.

On this week s show, we meet the great Dario Cecchini, a world renowned Italian butcher. Dickie Brennan invited the Cecchini family to New Orleans earlier this year to return the exceptional hospitality Dario had extended to Dickie s son, Richard Brennan III, who served as Dario s apprentice in Italy. Dario and his wife, Kim, join us in the studio to talk about their life and work in Panzano, a little village in Italy s Chianti region. Then, we hear from Richard Brennan III about his extraordinary apprenticeship. Next, we revisit our 2015 trip to Paris, when Paris By Mouth s Jennifer Greco introduced us to a charming charcuterie in the Marais called Caract re de Cochon, a play on words that means "pigheaded." Then, we meet a local knife enthusiast, Jackie Blanchard. Jackie and her partner Brandt Cox specialize in rare, hand forged Japanese knives at their Riverbend shop, Coutelier. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On this week's show, we meet the great Dario Cecchini, a world renowned Italian butcher. Dickie Brennan invited the Cecchini family to New Orleans earlier this year to return the exceptional hospitality Dario had extended to Dickie's son, Richard Brennan III, who served as Dario's apprentice in Italy. Dario and his wife, Kim, join us in the studio to talk about their life and work in Panzano, a little village in Italy's Chianti region. Then, we hear from Richard Brennan III about his extraordinary apprenticeship.

On this week's show, we meet the great Dario Cecchini, a world renowned Italian butcher. Dickie Brennan invited the Cecchini family to New Orleans earlier this year to return the exceptional hospitality Dario had extended to Dickie’s son, Richard Brennan III, who served as Dario’s apprentice in Italy. Dario and his wife, Kim, join us in the studio to talk about their life and work in Panzano, a little village in Italy's Chianti region. Then, we hear from Richard Brennan III about his extraordinary apprenticeship.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss indulgent eating, food critics, Italy, butchering, Babbo and food TV series. Our guest for The Weekly Grill is Chef Gaetano Arnone of Babbo Ristorante in New York. Gaetano grew up in California where he ran his family's Italian restaurant, Arnone's Little Italy. After high school he moved to Italy to discover what it really meant to be Italian and in 2009 studied with master butcher Dario Cecchini at the Antica Macelleria Cecchini in Panzano, Italy. Since returning to the U.S., Gaetano has worked for several of New York's best butcher shops and salumerias including Eataly, Dickson's, Salumeria Rosi and now Babbo Ristorante. The Main Course OG is powered by Simplecast

In May 2018, Dickie Brennan hosted Italian butcher, Dario Cecchini at his New Orleans steakhouse and Tableau on Jackson Square for a meaty and amazing demonstration of deliciousness. Dario s visit was prompted by the hospitality he d extended to Dickie s son, Richard III, during his apprenticeship in Panzano, a little village in Italy s Chianti region. After completing the course work at the Culinary Institute of America, Richard Brennan knew he wanted to pursue the art of butchery. His CIA instructors agreed unanimously, there was only one master for Richard serve his apprenticeship with the great Dario Cecchini. In this episode of Quick Bites, Poppy joins Dario and his wife to discuss Dario s life and work in Panzano. Shen then speaks with Richard III about his apprenticeship with Dario and plans for the future

In this episode Monty Waldin meets Giovanni Manetti, owner of Fontodi Winery in Panzano, in Chianti Classico. Monty and Giovanni discuss the family history of Fontodi and their way of following biodynamic principles of viticulture. Giovanni also comments on how biodynamic viticulture helps the vineyard cope better with the challenges of global warming. Join Monty Waldin for another exciting conversation with a great Italian wine personality!

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.

California native, Jasinski is a Graduate of Santa Barbara City College, and The Culinary Institute of America. After being mentored by Wolfgang Puck, Jasinski decided to break off on her own in 2000 and took an Executive Chef role at Panzano, located Denver, CO. While working at Panzano she met her future business partner, Beth Gruitch and in 2004 they teamed up to open Rioja. Needless to say, this has turned out to be an amazing partnership and they've gone on to open three additional restaurants, all of which are located in Denver. Her accolades include: James Beard Foundation, "Best Chef Southwest 2013"; Bravo's Top Chef Masters, "Finalist Season 5"; and James Beard Semi-finalist, "Outstanding Chef Award 2016".

Michael Schmelzer is the winemaker at Monte Bernardi, the property in the Panzano portion of Tuscany, Italy that he runs with his family.

K-F-024 Interview mit Chianti-Classico Winzern aus Panzano in der Toskana