Podcasts about pasta grannies

Sheila Dillon explores how our grannies' cooking can shape who we are—and asks what we lose if we let go of those traditions. Guests include: Vicky Bennison, founder of YouTube channel Pasta Grannies. Food Writer Clare Finney, and her Grandma Joan Fox. Chet Sharma, chef patron of Bibi, a restaurant named in honour of his grandmothers. Dr Fiona Lavelle from Kings College London, who is researching cooking skills and how they're passed on. and Pauline Crosby, a grandma from Norfolk who is shortlisted for the title of "Nan from Del Monte". Presented by Sheila Dillon Produced in Bristol for BBC Audio by Natalie Donovan

In this first episode of Series 2 of The 5 O' Clock Apron Podcast, Claire cooks with the brewer Alex Lawes. Dublin is a city famed for its pint and Claire wanted to record a cookery conversation with someone synonymous with the city's brewing industry. Alex Lawes is just that, brewer and joint owner of Whiplash Beer. Their instagram profile reads “@whiplashbeer - Ballyer brewery brewing banging beers.” Join Claire and Alex as they cook in his gorgeous, dinky cottage. They drink a Whiplash Basil and Lemon table beer and set about making the most delicious ravioli this side of Italy. Learn about brewing beer, Dublin's fish and chip shops all being run by Italian families, freezing your leftover wine, sailing round Sicily and there's big love from Alex and Claire for the Pasta Grannies. Hosted on Acast. See acast.com/privacy for more information.

To write a cookbook, a good author will go to great lengths to perfect a recipe or understand a cuisine. On this week's show, we meet four food writers who are driven by a deep culinary curiosity. You may know Melissa Clark from her weekly column in the New York Times food section or from one of her 45-odd published cookbooks. We join Melissa in the studio to discuss the art of recipe-making to find out what led the prolific author to a life in food. We also speak with Vicky Bennison, the creator of the YouTube sensation, Pasta Grannies. The series takes Vicky across Italy into the kitchens of everyday women preparing the signature dish in every possible way. We learn about the British native's book of the same name, and learn what led her to chronicle Italy's aging home cooks. After years of interviewing an impressive array of American culinary talent for his podcast Flavors Unknown, Emmanuel Laroche compiled these dialogues for his new book, "Conversations Behind The Kitchen Door." The French-born Emmanuel shares with us what he discovered about our nation's food culture today. Finally, Alabama-born expat Marti Buckley takes us to Spain's Basque region, which she explores in her cookbook "Basque Country." We learn why the culture and cuisine of the Basque people enticed Marti to abandon her Southern roots for a decidedly different kind of life. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

To write a cookbook, a good author will go to great lengths to perfect a recipe or understand a cuisine. On this week's show, we meet four food writers who are driven by a deep culinary curiosity. You may know Melissa Clark from her weekly column in the New York Times food section or from one of her 45-odd published cookbooks. We join Melissa in the studio to discuss the art of recipe-making to find out what led the prolific author to a life in food. We also speak with Vicky Bennison, the creator of the YouTube sensation, Pasta Grannies. The series takes Vicky across Italy into the kitchens of everyday women preparing the signature dish in every possible way. We learn about the British native's book of the same name, and learn what led her to chronicle Italy's aging home cooks. After years of interviewing an impressive array of American culinary talent for his podcast Flavors Unknown, Emmanuel Laroche compiled these dialogues for his new book, "Conversations Behind The Kitchen Door." The French-born Emmanuel shares with us what he discovered about our nation's food culture today. Finally, Alabama-born expat Marti Buckley takes us to Spain's Basque region, which she explores in her cookbook "Basque Country." We learn why the culture and cuisine of the Basque people enticed Marti to abandon her Southern roots for a decidedly different kind of life. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Claire Ragozzino is a certified yoga instructor and Ayurvedic practitioner with a background in nutrition and natural cooking. Her work is dedicated to bringing yoga, Ayurveda, and nutrition to a modern lifestyle. She is the author of the popular site, Vidya Living, and also writes and photographs for online and print publications surrounding topics of food, culture, and our relationship to nature. Her first book, Living Ayurveda, offers a comprehensive Ayurvedic cookbook and lifestyle guide. Claire works with clients around the globe, specializing her work in women's health, and leads immersive workshops and retreats. Connect with ClaireVidya LivingInstagramCSA Directory https://www.ams.usda.gov/local-food-directories/csas“Eat Weeds” book https://www.diegobonetto.com/eatweeds-buy-book Pasta Grannies https://www.instagram.com/pastagrannies/ Tea Horse Road https://www.herbalgram.org/resources/herbalgram/issues/94/table-of-contents/bkrvw_teahorseroad/ Journal PromptWhat is your first memory or experience with cooking? How has this experience shaped or shifted how you feel about cooking today?  Support the showThanks for listening.xo-JackieWant to calm your mind, have better focus, and relieve inflammation in your body using organic plant medicine? Reach out to me at madreandthemuse@gmail.com or order directly from this link -https://jackiedeconti.greencompassglobal.com/Interested in taking the next yoga teacher training or working with me as your Ayurveda Health Counselor? Check out the Madre & The Muse website.www.madreandthemuse.comdeep gratitude to Jared Sales + ALLIN. for the intro/outro musicwww.tinkmusik.com

Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.For the last three years or so… starting towards the end of Covid, I have been privileged to dine often at Mary & Darren's house in Charleston, SC. Our weekly dinners, and our Friday supper-club, rotate between 4 different houses, each with different cooking styles of food and entertaining. Still, I have to say that going to Darren's always involves a culinary masterpiece. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Memorable meals always include extraordinary ingredients and produce sourced from local and out-of-state purveyors. I have eaten oysters with gin and caviar, percebes (also known as barnacles), a true delicacy from northern Spain, creamy veal lasagna, and perfectly cooked soft shell crabs, among many other delicacies. As a passionate -and fabulous- home cook, Darren's style is hearty, seriously correct, and authentic. It is all about the quality of ingredients, authentic cooking techniques, and lots of flavor. Mary and Darren are avid bikers…. and divide their time between Charleston, SC, and Ridgefield, Ct. While we talked in his kitchen, Darren made ravioli with mushrooms, pancetta, and peas in a light tomato and truffle sauce. From scratch. Yes, including the pasta. Here are my ten questions: * Why did you start to cook? I was born and raised in Kent, England, and there were no good restaurants where I lived with my parents. So, when I turned 15, I took over cooking on the weekends. My mother had a rotation of 4 roasts: chicken, beef, pork, and lamb, and I decided -with their blessing- that I would make those meals. Life improved. * How did you learn? I loved watching cooking shows: Keith Floyd, who had a tremendous amount of character and showcased French recipes, was always sipping wine and telling wondrous stories, and Ken Hom, a Chinese-American chef who did Asian cooking. So between those two and their books, I learned how to cook. I was also able to get the products necessary to make those meals. Ultimately, it was way less expensive than getting takeout every night. * Then, what happened? When I went to Oxford, I shared a flat with 5 girls and took over cooking during weekends. Able to source plenty of meats and game from the locals, I made all sorts of fabulous meals. We had parties every weekend (the five girls and their boyfriends), and our dinners soon became the most desirable invitation. * Do you love to entertain? Yes! and often. I do all the cooking!* What is the largest number of people you have cooked for? At Christmas, we are usually between 20 to 25 people. And my favorite thing to make is Beef Wellington. It has become our Christmas tradition. * And now? When I moved to the US, cooking was my way of relaxing. We have a vegetable garden in Connecticut, so I make seasonal sauces and pickles. During Covid, I started making pasta and bread from scratch. I have a pizza oven in Connecticut and am experimenting with all sorts of savory and sweet toppings. I turned to Barbara Lynch and The Pasta Grannies for inspiration and guidance. * I love that you have so many kitchen gadgets… what are your favorites? For pasta like ravioli or lasagna sheets, I use a simple machine that presses the pasta, and then I hand form the ravioli with a classic ravioli maker from Marcato. For tubular pasta, I use a pasta machine. For bread, I use a bread machine to make brioche and whole wheat bread. For pizza, you must have an oven that heats up to 800 degrees, so yes, a pizza oven is essential. No air fryer, though. Tried it and didn't like it at all! * Do you cook all the time? Every night? During the week, we eat very simply…. healthy, low-fat food and then splurge on weekends. * Is everything you cook made from scratch? Where do you shop? Absolutely not; I use jarred tomato sauce in the winter and rely on a few good-quality essentials. But I do prefer to buy locally and in season. Farmer's markets are great, and so are local purveyors. I also order meats from Allen Brothers, fish and shellfish from Browne Trading Company and Sopo Seafood. In Charleston, fish from Crosby Seafood and shrimp from Tarvin Seafood in Mt. Pleasant. * What is next? Any new culinary projects?I am now trying Thai and Indian cuisines. It is all about getting the right ingredients, fresh herbs, spices, and utensils, yes, more utensils! Thank you, Darren & Mary, for your wonderful hospitality and generosity! Ravioli with Mushrooms, Pancetta, and Peas in a Truffle Sauce. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Thank you for subscribing. Leave a comment or share this episode.

Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.For the last three years or so… starting towards the end of Covid, I have been privileged to dine often at Mary & Darren's house in Charleston, SC. Our weekly dinners, and our Friday supper-club, rotate between 4 different houses, each with different cooking styles of food and entertaining. Still, I have to say that going to Darren's always involves a culinary masterpiece. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Memorable meals always include extraordinary ingredients and produce sourced from local and out-of-state purveyors. I have eaten oysters with gin and caviar, percebes (also known as barnacles), a true delicacy from northern Spain, creamy veal lasagna, and perfectly cooked soft shell crabs, among many other delicacies. As a passionate -and fabulous- home cook, Darren's style is hearty, seriously correct, and authentic. It is all about the quality of ingredients, authentic cooking techniques, and lots of flavor. Mary and Darren are avid bikers…. and divide their time between Charleston, SC, and Ridgefield, Ct. While we talked in his kitchen, Darren made ravioli with mushrooms, pancetta, and peas in a light tomato and truffle sauce. From scratch. Yes, including the pasta. Here are my ten questions: * Why did you start to cook? I was born and raised in Kent, England, and there were no good restaurants where I lived with my parents. So, when I turned 15, I took over cooking on the weekends. My mother had a rotation of 4 roasts: chicken, beef, pork, and lamb, and I decided -with their blessing- that I would make those meals. Life improved. * How did you learn? I loved watching cooking shows: Keith Floyd, who had a tremendous amount of character and showcased French recipes, was always sipping wine and telling wondrous stories, and Ken Hom, a Chinese-American chef who did Asian cooking. So between those two and their books, I learned how to cook. I was also able to get the products necessary to make those meals. Ultimately, it was way less expensive than getting takeout every night. * Then, what happened? When I went to Oxford, I shared a flat with 5 girls and took over cooking during weekends. Able to source plenty of meats and game from the locals, I made all sorts of fabulous meals. We had parties every weekend (the five girls and their boyfriends), and our dinners soon became the most desirable invitation. * Do you love to entertain? Yes! and often. I do all the cooking!* What is the largest number of people you have cooked for? At Christmas, we are usually between 20 to 25 people. And my favorite thing to make is Beef Wellington. It has become our Christmas tradition. * And now? When I moved to the US, cooking was my way of relaxing. We have a vegetable garden in Connecticut, so I make seasonal sauces and pickles. During Covid, I started making pasta and bread from scratch. I have a pizza oven in Connecticut and am experimenting with all sorts of savory and sweet toppings. I turned to Barbara Lynch and The Pasta Grannies for inspiration and guidance. * I love that you have so many kitchen gadgets… what are your favorites? For pasta like ravioli or lasagna sheets, I use a simple machine that presses the pasta, and then I hand form the ravioli with a classic ravioli maker from Marcato. For tubular pasta, I use a pasta machine. For bread, I use a bread machine to make brioche and whole wheat bread. For pizza, you must have an oven that heats up to 800 degrees, so yes, a pizza oven is essential. No air fryer, though. Tried it and didn't like it at all! * Do you cook all the time? Every night? During the week, we eat very simply…. healthy, low-fat food and then splurge on weekends. * Is everything you cook made from scratch? Where do you shop? Absolutely not; I use jarred tomato sauce in the winter and rely on a few good-quality essentials. But I do prefer to buy locally and in season. Farmer's markets are great, and so are local purveyors. I also order meats from Allen Brothers, fish and shellfish from Browne Trading Company and Sopo Seafood. In Charleston, fish from Crosby Seafood and shrimp from Tarvin Seafood in Mt. Pleasant. * What is next? Any new culinary projects?I am now trying Thai and Indian cuisines. It is all about getting the right ingredients, fresh herbs, spices, and utensils, yes, more utensils! Thank you, Darren & Mary, for your wonderful hospitality and generosity! Ravioli with Mushrooms, Pancetta, and Peas in a Truffle Sauce. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Thank you for subscribing. Leave a comment or share this episode.

Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.For the last three years or so… starting towards the end of Covid, I have been privileged to dine often at Mary & Darren's house in Charleston, SC. Our weekly dinners, and our Friday supper-club, rotate between 4 different houses, each with different cooking styles of food and entertaining. Still, I have to say that going to Darren's always involves a culinary masterpiece. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Memorable meals always include extraordinary ingredients and produce sourced from local and out-of-state purveyors. I have eaten oysters with gin and caviar, percebes (also known as barnacles), a true delicacy from northern Spain, creamy veal lasagna, and perfectly cooked soft shell crabs, among many other delicacies. As a passionate -and fabulous- home cook, Darren's style is hearty, seriously correct, and authentic. It is all about the quality of ingredients, authentic cooking techniques, and lots of flavor. Mary and Darren are avid bikers…. and divide their time between Charleston, SC, and Ridgefield, Ct. While we talked in his kitchen, Darren made ravioli with mushrooms, pancetta, and peas in a light tomato and truffle sauce. From scratch. Yes, including the pasta. Here are my ten questions: * Why did you start to cook? I was born and raised in Kent, England, and there were no good restaurants where I lived with my parents. So, when I turned 15, I took over cooking on the weekends. My mother had a rotation of 4 roasts: chicken, beef, pork, and lamb, and I decided -with their blessing- that I would make those meals. Life improved. * How did you learn? I loved watching cooking shows: Keith Floyd, who had a tremendous amount of character and showcased French recipes, was always sipping wine and telling wondrous stories, and Ken Hom, a Chinese-American chef who did Asian cooking. So between those two and their books, I learned how to cook. I was also able to get the products necessary to make those meals. Ultimately, it was way less expensive than getting takeout every night. * Then, what happened? When I went to Oxford, I shared a flat with 5 girls and took over cooking during weekends. Able to source plenty of meats and game from the locals, I made all sorts of fabulous meals. We had parties every weekend (the five girls and their boyfriends), and our dinners soon became the most desirable invitation. * Do you love to entertain? Yes! and often. I do all the cooking!* What is the largest number of people you have cooked for? At Christmas, we are usually between 20 to 25 people. And my favorite thing to make is Beef Wellington. It has become our Christmas tradition. * And now? When I moved to the US, cooking was my way of relaxing. We have a vegetable garden in Connecticut, so I make seasonal sauces and pickles. During Covid, I started making pasta and bread from scratch. I have a pizza oven in Connecticut and am experimenting with all sorts of savory and sweet toppings. I turned to Barbara Lynch and The Pasta Grannies for inspiration and guidance. * I love that you have so many kitchen gadgets… what are your favorites? For pasta like ravioli or lasagna sheets, I use a simple machine that presses the pasta, and then I hand form the ravioli with a classic ravioli maker from Marcato. For tubular pasta, I use a pasta machine. For bread, I use a bread machine to make brioche and whole wheat bread. For pizza, you must have an oven that heats up to 800 degrees, so yes, a pizza oven is essential. No air fryer, though. Tried it and didn't like it at all! * Do you cook all the time? Every night? During the week, we eat very simply…. healthy, low-fat food and then splurge on weekends. * Is everything you cook made from scratch? Where do you shop? Absolutely not; I use jarred tomato sauce in the winter and rely on a few good-quality essentials. But I do prefer to buy locally and in season. Farmer's markets are great, and so are local purveyors. I also order meats from Allen Brothers, fish and shellfish from Browne Trading Company and Sopo Seafood. In Charleston, fish from Crosby Seafood and shrimp from Tarvin Seafood in Mt. Pleasant. * What is next? Any new culinary projects?I am now trying Thai and Indian cuisines. It is all about getting the right ingredients, fresh herbs, spices, and utensils, yes, more utensils! Thank you, Darren & Mary, for your wonderful hospitality and generosity! Ravioli with Mushrooms, Pancetta, and Peas in a Truffle Sauce. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Thank you for subscribing. Leave a comment or share this episode.

Episode 158: Vicky BennisonIn this week's episode, Vicky and I discuss:* Growing up for several years on a farm in Kenya, where her father was working in agricultural development, and how she formed a relationship with food at an early age;* Her nearly-decade-long project, Pasta Grannies, to document the time-honored techniques and recipes passed down through generations of nonnas, the Italian grandmothers;* The diversity of regional pasta and cooking styles around Italy, and the stories behind these recipes;* Her cookbooks, including her debut award-winning Pasta Grannies: The Official Cookbook that has now been translated into six languages, and her latest, Pasta Grannies: Comfort Cooking.Plus, as always, we put Vicky to the test in our signature culinary game.Pasta Grannies: Comfort Cooking by Vicky Bennison"Heartwarming and deliciously comforting." - Stanley TucciWho better to take inspiration from than Pasta Grannies who have spent their lifetimes plating up comfort and connection. Vicky Bennison, the author of the bestselling Pasta Grannies cookbook, brings you more heart-warming recipes and stories from our favourite Italian grandmothers in this easy-to-follow, crowd-pleasing recipe book that shows you how to make authentic Italian food that everyone will enjoy.We

Welcome to Episode 1352 in which Marc Millon interviews Vicky Bennison creator of Pasta Grannies, on Wine, Food & Travel With Marc Millon. More about Pasta Grannies: Vicky finds and films real Italian grannies - nonne - making delicious, traditional, handmade pasta. And sometimes soups, breads, dolci, rice dishes, that kind of thing, because that is what the Grannies wanted to cook for her. She is saving skills and sharing traditions one recipe and Granny at a time! Pasta Grannies posts every Friday afternoon. If you want to pick up a copy of the book, just visit: https://www.amazon.com/Pasta-Grannies-Official-Cookbook-Secrets/dp/1784882887 To learn more about the company visit: https://www.youtube.com/user/pastagrannies More about the host Marc Millon: Marc Millon, VIA Italian Wine Ambassador 2021, has been travelling, eating, drinking, learning and writing about wine, food and travel for nearly 40 years. Born in Mexico, with a mother from Hawaii via Korea and an anthropologist father from New York via Paris, he was weaned on exotic and delicious foods. Marc and his photographer wife Kim are the authors of 14 books including a pioneering series of illustrated wine-food-travel books: The Wine Roads of Europe, The Wine Roads of France, The Wine Roads of Italy (Premio Barbi Colombini), and The Wine Roads of Spain. Other titles include The Wine and Food of Europe, The Food Lovers' Companion Italy, The Food Lovers' Companion France, Wine, a global history. Marc regularly lectures and hosts gastronomic cultural tours to Italy and France with Martin Randall Travel, the UK's leading cultural travel specialist. He is soon to begin a regular series on Italian Wine Podcast, ‘Wine, food and travel with Marc Millon'. When not on the road Marc lives on the River Exe in Devon, England To learn more visit: quaypress.uk/ marcmillon.co.uk vino.co.uk quaypress.com LinkedIn: linkedin.com/in/marc-millon-50868624 Twitter: @Marc_Millon 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!

To write a cookbook, a good author will go to great lengths to perfect a recipe or understand a cuisine. On this week's show, we meet four food writers who are driven by a deep culinary curiosity. You may know Melissa Clark from her weekly column in the New York Times food section or from one of her 45-odd published cookbooks. We join Melissa in the studio to discuss the art of recipe-making to find out what led the prolific author to a life in food. We also speak with Vicky Bennison, the creator of the YouTube sensation, Pasta Grannies. The series takes Vicky across Italy into the kitchens of everyday women preparing the signature dish in every possible way. We learn about the British native's book of the same name, and learn what led her to chronicle Italy's aging home cooks. After years of interviewing an impressive array of American culinary talent for his podcast Flavors Unknown, Emmanuel Laroche compiled these dialogues for his new book, "Conversations Behind The Kitchen Door." The French-born Emmanuel shares with us what he discovered about our nation's food culture today. Finally, Alabama-born expat Marti Buckley takes us to Spain's Basque region, which she explores in her cookbook "Basque Country." We learn why the culture and cuisine of the Basque people enticed Marti to abandon her Southern roots for a decidedly different kind of life.

To write a cookbook, a good author will go to great lengths to perfect a recipe or understand a cuisine. On this week's show, we meet four food writers who are driven by a deep culinary curiosity. You may know Melissa Clark from her weekly column in the New York Times food section or from one of her 45-odd published cookbooks. We join Melissa in the studio to discuss the art of recipe-making to find out what led the prolific author to a life in food. We also speak with Vicky Bennison, the creator of the YouTube sensation, Pasta Grannies. The series takes Vicky across Italy into the kitchens of everyday women preparing the signature dish in every possible way. We learn about the British native's book of the same name, and learn what led her to chronicle Italy's aging home cooks. After years of interviewing an impressive array of American culinary talent for his podcast Flavors Unknown, Emmanuel Laroche compiled these dialogues for his new book, "Conversations Behind The Kitchen Door." The French-born Emmanuel shares with us what he discovered about our nation's food culture today. Finally, Alabama-born expat Marti Buckley takes us to Spain's Basque region, which she explores in her cookbook "Basque Country." We learn why the culture and cuisine of the Basque people enticed Marti to abandon her Southern roots for a decidedly different kind of life.

Guy's guest in this week's adventure in Food, Wine, & Fun is the author of the new book “Pasta Grannies.”

Tip of the Tongue is a podcast on the Nitty Grits Network of the National Food & Beverage Foundation (NatFAB). The podcast host, Liz Williams, is the Founder of NatFAB and the Southern Food & Beverage Museum. In each episode Liz has a far-reaching 30 minute conversation with a food expert, practitioner, chef, home cook, author, farmer, manufacturer, artist, or almost anyonewho can elucidate some aspect of culinary culture. And the intersection of food and drink with culture provides possibilities that reflect the endless ways that food touches every aspect of our lives. We are all joined together by our need to eat. And Tip of the Tongue explores our common humanity whether by examining the past, aesthetics, economics, issues of race and gender, waste, hunger, war, and so much more. And by recording and disseminating these expansive conversations she is creating a document that reflects and embraces the culture of food during our time.

Vicky Bennison is the creator of the immensely popular - and endearing - Pasta Grannies. What began in 2014 as a channel on YouTube filming grandmothers making pasta by hand in their Italian kitchens has since grown to a following of over 2 million over social media, and her first book, Pasta Grannies: The Official Cookbook, which was the recipient of a James Beard Award. She is back with a second book, Pasta Grannies: Comfort Cooking. In this episode, we chat about the nonnas and the traditional regional dishes they share, their secrets to staying young and active, and what the next generation of pasta makers in Italy will look like. Learn more about Pasta Grannies at https://www.pastagrannies.com/ Watch Pasta Grannies on YouTube. Follow Vicky Bennison @vickybennison and Pasta Grannies @pastagrammies on Instagram Podcast Show Notes: https://kitchenconfidante.com/comfort-cooking-with-pasta-grannies

Vicky Bennison joins to talk about her highly successful Pasta Grannies book and You Tube series // The always gracious Armandino Batali joins us to share holiday food memories // And we are so happy that Lara Hamilton, owner of the must visit cookbook store, Book Larder will join us to run down new releases for your shopping and gifting needs // Tis the season for roasting vegetables – some of our favorites // Lastly, we play Rub with Love Food for Thought Tasty Trivia!!See omnystudio.com/listener for privacy information.

This week we have the creator of the incredible Pasta Grannies, Vicky Bennison! Vicky's YouTube series has nearly two million followers and her first Pasta Grannies cookbook has been translated into six languages. As well as meat, seafood and vegetable pasta recipes, chapters cover pizzas, pastries and pies, rice, pulses, dairy, herbs, nuts, and spices. Every recipe is accompanied with a QR code which will take you to the YouTube videos of these remarkable women and their recipes. Complete with stunning location and recipe photography, with a clear guide to pasta making by hand, Pasta Grannies: Comfort Cooking is not only a celebration of cooking and feasting together, but also an insight into their lives, and a joyous slice of the Italian way of life. Scan the QR code to see the Pasta Grannies episode for the recipe below!     VICKY'S LINKS: YouTube: https://www.youtube.com/user/pastagrannies Instagram: https://www.instagram.com/pastagrannies/ Pasta Grannies, Comfort Cooking: https://a.co/d/1HNtGfu Pasta Grannies, The Official Cookbook: https://a.co/d/9RjLHdD Facebook: https://www.facebook.com/pastagrannies Ted Talk: https://www.ted.com/talks/vicky_bennison_fettuccine_and_feminism   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS: Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share

All over Italy, in tiny mountain and seaside villages, elderly women are making pasta by hand, as their mothers and grandmothers and great-grandmothers did before them. But with a shrinking world with accessibility to prepackaged food and supermarkets, and an ever-elderly population of nonnas, it's a dying art.  Since 2014, however, Vicky Bennison has taken it upon herself to document it. She launched "Pasta Grannies" on Youtube in 2014 and so far has produced more than 400 episodes to a fan base of more than two million.  In this episode of ExtraVirgin, Natascha Mirosch talks with Vicky, who's just released her second Pasta Grannies cookbook, about what it's like to have access to these wonderful women and document their lives, the pasta (and life!) tips she picked up on the way and more.     

Bio "So the person behind the Pasta Grannies project is Vicky Bennison. That's me. I spent many years working in international development in places like Siberia, South Africa, and Turkmenistan. The next decent meal was always on my mind and I began writing about my culinary adventures: cooking zebra stew in near Lake Turkana in Kenya is just one example. I progressed onto writing books. 'The Taste of a Place' food guides told you where to find good food and wine in Corfu, Mallorca and Andalucia. I was chuffed they were recommended by The Observer, The Times, and Delia Smith Online, amongst others. I co-wrote 'Seasonal Spanish Food' with London based, Spanish chef Jose Pizarro (shortlisted for 3 different awards). My husband, Billy, and I have a home in Le Marche, central Italy, and I divide my time between there and London." (Bio used from Website with permission.) Cookbook link https://www.amazon.com/Pasta-Grannies-Comfort-Cooking-Traditional/dp/178488524X/ref=sr_1_1?crid=3EG713I8FRCY5&keywords=pasta+grannies&qid=1668446403&sprefix=pasta+granni%2Caps%2C652&sr=8-1 Website: https://www.pastagrannies.com/ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Trying "all the pasta" is something many of us dream about when planning our trips to Italy but few of us come close to achieving that feat. Not so our guest Vicky Bennison who has built a huge following documenting the pasta making prowess of Italy's nonne or grannies on her YouTube channel Pasta Grannies.Vicky travels Italy's regions in search of unique pasta dishes made by women with wonderful life stories, documenting their lives and recipes along the way both on video and in her new book, a collection of the recipes featured in the show. Read the full episode show notes, including places mentioned here > untolditaly.com/149The Untold Italy podcast is an independent production. Podcast Editing, Audio Production and Website Development by Mark Hatter. Production Assistance and Content Writing by the other Katie Clarke - yes there are two of us! Support the showJoin us: Untold Italy Amici | Visit our online store | Follow: Instagram • Facebook • YouTube • Italy Travel Planning Community

Hello, and welcome to another episode of the podcast. Spending time with our family and friends has never felt so important - and so often, this means cooking for the ones you love. Who better to take inspiration from than the Pasta Grannies who have spent their lives plating comfort and connection? Today on the podcast, I'm excited to serve up a conversation with Vicky Bennison. Vicky is the creator of the Pasta Grannies YouTube Channel and author of two cookbooks by the same name, Pasta Grannies: The Official Cookbook and her newest book, Pasta Grannies: Comfort Cooking. Today on the podcast, we talk about Vicky's original goal of collecting handmade pasta shapes in Italy, which turned into Vicky's falling in love with the grannies and their dedication to home cooking. Vicky shares stories of two of the grannies who, at 91 and 99, respectively, are making comfort foods every day using ingredients that they grow or that are a reflection of the area around their homes. Things We Mention In This Episode Pasta Grannies on YouTube Pasta Grannies: Comfort Cooking  Pasta Grannies Website Join the waitlist for our next cookbook coaching program

The creator of the "Pasta Grannies" YouTube channel and author of the award-winning cookbook of the same name, Vicky Bennison, returns to All Of It to discuss her new book, Comfort Cooking: Traditional Family Recipes From Italy's Best Home Cooks, which aims to make authentic Italian cooking accessible.

Joan Hamburg meets with author Vicky Bennison who wrote the cookbook "Pasta Grannies" Learn more about your ad choices. Visit megaphone.fm/adchoices

Joan Hamburg meets with author Vicky Bennison who wrote the cookbook "Pasta Grannies" Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Gilly is talking about Italy through the stories of its Pasta Grannies with Vicky BennisonVicky won a James Beard award in 2020 for her first Pasta Grannies book based on the super homey Youtube series which has won the hearts of millions of viewers. Her work in international development in countries like Russia, South Africa, and Kazhakstan has given her an anthropological lens through which to look at the role of the nonna.She introduces us to four of the Pasta Grannies through her food moments, and explains why their stories tell so much more than how to knead the dough.And if you fancy learning to cook, Leiths is offering a discount for Cooking the Books listeners. To get 10% off the Essentials online course that Gilly has been doing over over the last 6 months, go to leithsonline.com/courses/essential-cooking Click ‘enrol' on course page and apply the code: GILLY10 at checkout Hosted on Acast. See acast.com/privacy for more information.

In this special episode, we share a few of our favorite moments about Italy's culinary treasures from the last few years. Vicky Bennison takes us behind the scenes of Pasta Grannies, her YouTube channel that documents Italian grandmothers making pasta the old-fashioned way; Matt Goulding, author of “Pasta, Pane, Vino,” lets us in on Italy's best-kept secrets; and we make Neapolitan Meatballs.Listen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

So, die Susanne heißt nicht nur so, sie ist es auch - Nett: was für eine entzückende Frau, die gefühlt auf 100 Hochzeiten tanzt und das aber so unprätentiös und unaufgeregt macht, dass man und frau sie einfach nur liebhaben muss. Dabei ist sie Moderatorin beim SWR, Ginproduzentin und mischt auch noch in der Weinherstellung mit - wie gesagt, sie tanzt ... Und der Dieter? Der mobbt nicht nur das Kunzilein, sondern auch die Kartoffel und empfiehlt die Pasta Grannies (https://www.pastagrannies.com/). Und Kunzilein lässt fast die Episode platzen wegen seiner panischen Angst vor Wespen - und erzählt in diesem Zusammenhang Details, die besser verschwiegen worden wären. Es geht natürlich auch wieder um den Wohnwagen und überhaupt ... Eben der ganz normale Wahnsinn einer Weinbar. Hören!Hier geht´s zum Gewinnspiel: https://www.st-antony.de/podcast/ See acast.com/privacy for privacy and opt-out information.

Vicky Bennison adapted her popular YouTube series “Pasta Grannies” into a cookbook that shares the secret's of Italy's best home cooks. Benedetta Jasmine Guetta gives a lesson in the history of Jewish cooking in Italy. Tour guide and author Sophie Minchilli embraces the art of “dolce far niente,” or the sweetness of doing nothing. Talia Baiocchi and Leslie Pariseau take a trip down the spritz trail and explain the daily ritual of the aperitivo in Italy. LA Times restaurant critic Bill Addison gets his fill of pasta at Mother Wolf in Hollywood. Finally, Zen Ong is making ice cream using heritage grain corn tortillas.

Hi there! We're Bruce Weinstein and Mark Scarbrough, authors of almost three dozen cookbooks. Welcome to our podcast about food and cooking. We're all about pasta in this episode. Plus, some weird potato chips we've found (and hope to love). Find us on social media accounts under our own names and tell us about the weirdest potato chips you've seen (or eaten!). Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:51] A lot about pasta: favorite shapes, questions about those shapes, and our best new find, gluten-free yellow lentil pasta (yum!). [13:45] Our one-minute cooking tip: don't put oil in the water when you boil it for any pasta, dried or fresh. [15:14] Bruce's interview with Vicky Bennison, producer of the super popular YouTube channel Pasta Grannies and author of the up-coming book, PASTA GRANNIES: COMFORT COOKING. [28:37] What's making us happy in food this week: mala (hot and numbing) hot pot potato chips and iced tea!

It's Christmas week!  This week we look at fun facts from the Jolly Ol' Elf himself, Santa Claus, and we hear about the Pasta Grannies---which I've become completely enamored with.  Merry Christmas, everyone! If you'd like to support the podcast, you can buy me a cup of coffee at www.buymeacoffee.com/rickgarrett or share it on your social media.  If you'd like to see the Pasta Grannies in action, here's the YouTube channel!   Pasta Grannies - YouTube

In today's episode, I talk all about my experience with fear of going crazy - for me, this manifests as worry that I'm going to suddenly say or yell something out, or that I'm not really there, or that I'm going to lose control of my mind or body and not realise what's happening.  I discuss: how this feels for me when it happens, why it happens, and what I do to work through it and nurture and soothe myself. Mentioned in this episode: Pasta Grannies on YouTube To be a guest on the show, please get in touch with me via the website - iamlaurenrose.com    

Emilie Cram worked for an outfitter in Wyoming -- where her jobs included packing mules, quartering elk, and pretty much anything else needed on guided hunting trips. When she took up a rifle herself, she found that even after so much time in the field, there are STILL questions it helps to be able to phone a friend for. Emilie also made good on a lifelong infatuation with Maine's seafaring culture by learning to lobster... which is fascinating. Trust us on this one! 2:00 "Hoot-owl restrictions" vary by state... some states close rivers to fishing when the river temp stays high. Others rely on anglers' judgement. 7:00 Winter scallops for year-round eating, plus berries galore 9:30 Tip for keeping turkey feathers: Freeze them so the mites don't deteriorate the feather 12:00 Rocky Mountain Elk Foundation 13:00 Learning to hunt working at a family outfitting business out West, then bringing those skills back home to the Northeast 16:00 Becoming a lobsterwoman (+ lobster-bacon salads) 19:00 A lifelong crush on the state of Maine 20:00 The regulatory climate for Maine lobstering 24:00 Bait 25:00 A wee bit of lobster ecology 28:00 No keeping the monster lobsters... "keepers" are a function of lobster size (dimensions) and gender 33:00 A rule of thumb: If you get a pound of lobster per trap (about one keeper), you're in the black on your lobstering 36:00 Notching a lobster 40:00 Going from working for an outfitter to being the one who does everything on a personal hunt 43:00 The power of being able to phone a friend when an unforeseen hunting problem arises 45:00 Hunting East vs. West... dense private lands vs. open public lands 48:00 Density of deer versus density of hunters 51:00 The nuance of asking permission to hunt on private lands... and as a landowner, sometimes having to say 'no' 53:00 NWF Outdoors podcast 59:00 Turkey eggs 1:00:00 Pasta Grannies! If you missed it last week... now's the time to catch up 1:00:02 Fly FisHer Adventures in Helena, Mont. Find Emilie on Insta @instahcram

"You get one physical vehicle for your entire life." Our bodies help us do ALL the things outside -- fishing, hunting... even moseying. Artemis Ambassador Sara Camiscioni reminds us that our daily happiness is often directly related to how we feel in our bodies. On this episode, we talk about becoming a hunter, tree stands, whether rivers are changing, and the general pursuit of a strong, functional, confident life. 2:00 Moving to a new place and feeling like you nailed it: "It's everything I've ever wanted in terms of recreation and lifestyle blended together while still being able to run my business."  3:30 Find Your Strong with Sara - a diet/exercise program for the athletic/adventurous (psst... that's us!) Plus, running a business the jives with who you are as a person 6:00 Fly-fishing as therapy 8:00 What fisher(wo)men notice about how rivers/fishing are changing in a changing climate... when did it become the norm for the season to go on hiatus for warm/low water? #newnorm? 11:00 What we look for in partners (... kind of!) 14:00 First hunt - antelope on cherished lands... plus, EMOTIONS! You feel like you can do anything... there's gratitude... there's depth. It's real out there 19:00 Randy Newberg... you need a sidekick?!  22:00 Connecting to your food 25:00 Tree stands 101 - Do you bring the coffee? Do you pee? 29:00 SheWee? #shewont 31:00 Doe pee vs human pee 34:00 Cutting a hunt short to not have to process meat or exit in the dark... it's a tough decision 40:00 In pursuit of a strong, functional, confident life 43:00 Boating body? Even out those muscles! Casting a lot? Forearm strength. You'd be amazed how surgically you use your body in the outdoors 47:00 "You have ONE body. You have ONE physical vehicle for your entire life"... "Your daily happiness is linked to your physical body." 54:00 Changing your health isn't a one-stop-shop... it takes habits and change that you can keep up for a lifetime 55:00 Find Sara on Insta @findyourstrongwithsara, OR the Find Your Strong podcast 58:00 What you learn about someone when they tell you what their chickens are named 59:00 The YouTube channel you didn't know you needed... Italian grandmas making pasta: Pasta Grannies

Another fortnight's passed and we're already at the point of only being happy about the Euros for the excuse to drink on a school night - seriously, how are people still talking about it when there's so much better about to watch? This week we delve into Season 2 of Feel Good and Becoming A God In Central Florida, plus of course the books we've been devouring (Tabitha Lasley's extraordinary Sea State and David Mitchell's riotous Utopia Avenue) along with our favourite short-form literature: stupid tweets, and we may have beaten the toenail one. Our guest this week is the serene and beautifully cerebral Lamorna Ash, author of previous BBC Radio 4 Book of the Week Dark, Salt, Clear: Life in a Cornish Fishing Town. In her honest, hilarious and heartwarming chat with Becky, they discuss what drew her to drop life as she knew it and move to Newlyn, the friendships she found there and of course, what gets her enthused on the daily. If you're a fan of writing, pasta and cult movies, you're gonna love it.And for the big one... For a while now we've been beavering away behind the scenes and we are finally delighted to announce OUR FIRST LIVE SHOW! On Wednesday 21st July you can join us at the beautiful Ocean Studios in Plymouth (or if you're further afield, online) for an evening of chat, performances, food, beers and bants. We cannot WAIT, especially given that we'll be joined for a live podcast recording by Suzy Bennett, award-winning Plymouth-based comedian you may know from support dates for Jimmy Carr and more, and the glorious also award-winning, Glastonbury and Maida Vale-playing, Mystery Jets and Robert Plant supporting Ferris & Sylvester! We know too that everyone's erring towards being stone cold broke (us too) and so the tickets are pay what you feel and in limited numbers. We can't wait to see you there!! Tickets can be found here As always we'd love to hear from you at any of the following:Instagram: @calmdowndearpodcastTwitter: @calmdowndearpodWebsite: https://www.calmdowndearpodcast.comEmail: calmdowndearpodcast@gmail.comhttps://www.patreon.com/calmdowndearOur next guest: The wonderful Tom Rasmussen, LGBT trailblazer, drag queen, and the author of the brilliant forthcoming book First Comes Love (Bloomsbury). See you in two weeks! ShownotesFeel Good - https://www.netflix.com/browse?jbv=80241545 On Becoming A God In Central Florida - https://www.netflix.com/search?q=on%20becoming%20a%20god&jbv=81173143 Sea State by Tabitha Lasley - https://www.theguardian.com/books/2021/jan/28/sea-state-by-tabitha-lasley-review-sex-drugs-and-oil-rigs Utopia Avenue by David Mitchell - https://www.theguardian.com/books/2020/jul/19/utopia-avenue-by-david-mitchell-review-endless-prog-rock-noodling Dark, Salt, Clear by Lamorna Ash - https://www.bloomsbury.com/uk/dark-salt-clear-9781526600028/ Why I Long For The Wilds of West Cornwall - https://www.theguardian.com/travel/2021/apr/13/why-i-long-for-the-wilds-of-west-cornwall-lamorna-ash-st-just-penwith Mên-an-Tol - https://www.cornwalls.co.uk/history/sites/men_an_tol.htm Penlee Lifeboat Disaster - https://rnli.org/about-us/our-history/timeline/1981-penlee-lifeboat-disaster The Pasta Alphabet - Rachel Roddy - https://www.waterstones.com/book/an-a-z-of-pasta/rachel-roddy/9780241402504 Pasta Grannies - https://www.youtube.com/user/pastagrannies Newlyn Guardian article - https://www.theguardian.com/politics/2021/apr/25/its-a-betrayal-cornish-fishing-vote-turns-against-tories-over-brexit-deal Beyond Clueless - https://mubi.com/films/beyond-clueless 'The Matrix' is an allegory for being transgender, according to director Lilly Wachowski - https://www.insider.com/the-matrix-trilogy-is-an-allegory-for-being-transgender-wachowski-2020-8 First Comes Love by Tom Rasmussen -https://www.bloomsbury.com/uk/first-comes-love-9781526626875/ Terri White and Emerald Fennell - https://www.empireonline.com/movies/features/promising-young-woman-emerald-fennell-interview-feature/ Rule of Three - https://www.ruleofthreepod.com/ Wet Leg - Chaise Longue - https://open.spotify.com/track/7iqAuZe5yS0suLQcFfVK39?si=7074ae1f4a6846d1 Adam Buxton and Mark Riley - https://open.spotify.com/episode/3Esv2mmmWt4idj8SSuj9pg?si=B-kWcTc2QSiBJNUo9WpZbQ&dl_branch=1 I Love Dick - https://www.amazon.co.uk/I-Love-Dick/dp/B086HX1J65 See acast.com/privacy for privacy and opt-out information.

Recipes, regionality, and authenticity - talking all things Italian cuisine.

Spaghettis, tagliatelles, raviolis, macaronis, farfalle ou cannelloni, les pâtes ont conquis le monde depuis la Sicile, leur berceau italien. Des pâtes savoureuses et nourrissantes, devenues «plat», et non pas un accompagnement, elles voyagèrent dès que l’on sut comment les sécher. Pans de culture italienne à manger et partager, emportés dans les valises de ceux qui partaient pour une meilleure vie ailleurs. Elles se firent un nid presque partout - en Asie, la nouille indétrônable ne lui laissa aucune chance - et se déclinent aujourd’hui, se dégustent avec amour toujours. Faites d’histoires, elles portent en elles un patrimoine.  Avec Laura Zavan, cuisinière italienne originaire de Trévise, passionnée et passionnante passeuse de la culture de son pays. Elle est l’auteure de plusieurs livres dont Balades gourmandes en Italie chez Mango, Venise recettes cultes chez Marabout, et publie chaque mois dans le magazine Saveur. Son site et sur instagram. Pour aller plus loin  - Balades gourmandes en Italie de Laura Zavan et Valérie Lhomme - Éditions Mango  - Ma little Italy de Laura Zavan, photos de Grégoire Kalt - Éditions Marabout.  - Laura Zavan, notre guide à Venise, avec le restaurateur Massimo Mori.  ►À écouter l'émission Le goût du monde: Le goût vénitien, une histoire de goût du monde   - Petit traité des pâtes, de Pierre-Brice Lebrun - Le Sureau Éditions  - L’écume des pâtes, de Tommaso Melili - Éditions Stock 2021.  - Pasta Grannies : la Britannique Vicky Bennison a créé Pasta grannies, compte sur lequel elle publie les vidéos des rencontres et des recettes de grands-mères italiennes en train de préparer et cuisiner les pâtes d’une région, d’une ville, d’un village en Italie. Une ressource riche, et émouvante, et la transmission d’un patrimoine unique. Les sites : Pasta Grannies et la vidéo.   - Les nouilles aussi sont dans le Goût du monde. ►À écouter ici.   Programmation musicale  L’immagine di te, de Radiodervish  Nobody’s fault, d'Aerosmith. 

From the hill country of Appalachia to Harvard Law and back. And, YouTube's Pasta Grannies sensations.

EPISODIO 51 Temporada 2-27.EPISODIO PATROCINADO POR:FARO DRUMS. https://www.instagram.com/farodrums/ .https://www.facebook.com/farodrumsportocolom/ .LIBRO RECOMENDADO por Iñigo. Ultimate Drum Play-Along: LED Zeppelin, Volume 1 (Ultimate Play-along): https://amzn.to/3t3DaJH .PASTA GRANNIES:https://www.facebook.com/pastagrannies .Tema del grupo de Simone:Celia es Celíaca:BRUJAS:https://open.spotify.com/track/7HFI55LYpS6foOlfcrh3Tv?si=hA9bm8mdScGpEXSxOnFqJA&utm_source=copy-link TOP TRI.Simone:Lucrezio Seta: https://youtu.be/NpS_gMGKLIM .Deen Castronovo: https://youtu.be/UsrsgLHtx6g .Trè Cool: https://youtu.be/KFacjMzJ4RU Iñigo:Xavi Reija: https://www.instagram.com/xavireija/ .Naima Acuña: https://www.instagram.com/naimaacunaoficial/ .Daniel Corrado: https://www.instagram.com/daniel.corrado/ .Síguenos en: FB: https://www.facebook.com/Drumless-el-Podcast-101614758071997 .INSTAGRAM: https://www.instagram.com/drumlesspodcast/ .TELEGRAM: https://t.me/drumlesspodcast .ABEL:https://www.instagram.com/kustomdk/ .SIMONE:https://www.simonefolcarelli.com .IÑIGO:https://Clasesdebateriamadrid.com .https://www.twitch.tv/inigobatera .BUY US A COFFEEPaypal: https://www.paypal.me/inigoiribarne

Wir kommen ZUSAMMEN direkt aus Paul's Küche. Es ist fast Weihnachten, wir feiern aber HEKTISCH. Ich glaub niemand schafft es so eine dysfunktional episode wie diese zamzubringen. Wenigstens sind wir glücklich. Am wichtigsten ist ja dass wir zusammen sind und zum Anmerken ist auch noch, dass wir einen special guest haben… PAUL! Er ist vielleicht leise aber seine Präsenz ist intensiv zu spüren. Man spürt es fast so gut wie man das mixen und herum knallen von unserem übermotiviertem backen. Diesmal ist sie wieder kurz aber wir hoffen ihr habts schön safe gefeiert und dass ihr auch so, sagen wir mal interessante, Keckse gebacken habts. Seien wir uns bitte mal ehrlich, dieses Rezept kommt nicht auf den ‘gram weil es schmeckt f**king scheiße, aufjedenfall im nachhinein. Man wir haben uns sogar fast übergeben, zum glück half da eine Runde Chai Tea easy peasy. Also ist hier stattdessen das Rezept für euch. (Kann uns bitte wer erklären warum wir dachten dass da Kürbiskernöl eine gute Idee ist??) alles ganz ca: 150g geriebene haselnüsse 150g dinkelmehl 75g butter 75g braunen zucker ein schuss ahornsyrup ein schuss kürbiskernöl eine priese salz schokoladen stückchen schritte: alles zam mischen und die butter schmelzen und rein hauen in mini bällchen formen bei 180 grad 14 minuten backen man braucht halt wirklich Apfelmus oder so zum eintunken weil der geschmack ist jetzt nicht so tip top. If you would like to send us some questions for a potential feature in an upcoming episode you can do so under krassundkritisch@hotmail.com or slide into our DMs at https://instagram.com/krassundkritisch?igshid=1c0trtjlo6xq0. Pasta Grannies: https://www.youtube.com/channel/UCedsqpl7jaIb8BiaUFuC9KQ / Queen's Gambit: https://www.youtube.com/watch?v=CDrieqwSdgI / Office Christmas Party: https://www.youtube.com/watch?v=z4PHjxRiT2I /

Chef and "Granny Finder," Livia De Giovanni has been making her way in the world big time in the last few years. She is an important member of the team behind the Pasta Grannies YouTube channel, which has gone viral over the last two years. It has been featured in newspapers and TV across the globe, and the Pasta Grannies cookbook has just won a James Beard Award. What is Livia's role in the Pasta Grannies success story? We find out!    She gives us all the details on traditional Italian cooking, how all these amazing Grannies are living into their 100's still making pasta from scratch and all the excitement of the book winning a James Beard Award.

Vicky Bennison takes us into the kitchens across Italy to meet the beloved "Pasta Grannies" who share their time-treasured techniques and secrets to pasta making. From her home in Italy, Vicky started exploring the food of the area and discovered that only the Italian grandmothers were preserving the tradition of making pasta by hand. She began capturing this culinary this culinary history on video and launched her successful Pasta Grannies Youtube channel. You will learn heartfelt life lessons and culinary insights from these recipes and stories. Regionally methods and ingredients vary resulting in a wide variety of delicious dishes. Pasta making is an art that requires practice and a recognition of how the ingredients feel when you have achieved the perfect dough. Vicky Bennison's book, Pasta Grannies: The Official Cookbook: The Secret's of Italy's Best Home Cooks, will give you the opportunity to try your hand at making pasta that has been passed from generation to generation and experienceing the beauty these Pasta Grannies desire to share with us.

In episode 37 of The One Fab Day Wedding Podcast, we're celebrating One Fab Day's 10th birthday in conversation with founders Naoise McNally and Susan Gallagher! The podcast, and indeed, the very website you're currently visiting, wouldn't exist without them, so it's only fitting that they make an appearance on the show as we hit this very exciting milestone! Naoise and Susan have racked up a whopping 20 years of wedding expertise between them, so, naturally, we had to grill them on the most valuable pieces of advice they've learned along the way. From managing your budget, to dealing with interfering relatives, to executing those last-minute details, these are the expert wedding tips you can't afford to miss!Episode Breakdown: The Wedding Planning Advice the Experts Want you to HearWedding tip: Celina's tip this week is to put your phone away on the big day, or, better still, hand it off to a member of the wedding party for safe keeping. That way, you'll be able to stay present and be in the moment, but you'll still be contactable in case of an emergency!Main topic: For today's episode, we sat down with One Fab Day founders, Naoise McNally and Susan Gallagher, to tease out their very best expert planning tips, on the very week that our humble website turns 10! From fielding unsolicited advice, to assigning roles in your wedding, to dealing with unforseen issues on the day, there are some serious gems to be found in our chat!Wedding dilemma: A listener writes, “I recently got engaged and my younger (full) sister had quite a negative reaction to my older, half-sister helping my now-fiancé to pick the ring. It totally burst the little happy bubble the engagement had created, and I'm finding it hard to see past it. My mother is pandering to her too, and telling me that I shouldn't have my half-sister as my maid of honour when we get married, and that all of my sisters should be treated equally. Mind you, the younger sister did a disappearing act on the night of my other sister's wedding while she was bridesmaid, so I don't trust her not to create drama.” Our advice for this listener is to go with your gut, choose the sister who's best suited to the role of Maid of Honour, and shut down any further chat about it in the family with a simple one-liner. Something to do when you're not planning your wedding: In this episode, Celina's recommending the most wholesome YouTube channel in existence, Pasta Grannies!Thanks for listening! Got something to add to the conversation? Shoot us a mail at hello@onefabday.com. We want the One Fab Day Wedding Podcast to make wedding planning easier and more enjoyable for you, our beloved listener, so if there's something you'd love to hear discussed on the show, or a question you'd like answered, please do drop us a line.If you loved the episode, don't forget to rate and review the podcast on iTunes. You should also make sure you're subscribed to the podcast - that way you'll receive notifications every time a new episode is released! Oh, and if you know anyone who's engaged and planning a wedding, or a bridesmaid, groomsman, parent or wedding guest who needs a dilemma solved, be sure to tell them about the podcast and share a link.FURTHER READING:The Wedding Photo ChecklistTips for Choosing Your Wedding... See acast.com/privacy for privacy and opt-out information.

We talk serious YouTube binge watching, wholesome artisan videos from ESSENTIAL CRAFTSMAN and PASTA GRANNIES, and NINJA's latest "controversy". LINK DUMP: Essential Craftsman: https://youtu.be/SdrunEMZIpQ Reddit Artisan Videos: www.reddit.com/r/ArtisanVideos/ Pasta Grannies: https://youtu.be/sKN9MajEVOQ

Vicky Bennison created Pasta Grannies, a video series that documents grandmothers in Italy making pasta. Here, she explains how and why.