Podcasts about Pecorino

Lorenzo Fiori reports Italy is battling severe wildfires in Sicily and Sardinia amid a prolonged heatwave. Fiato reports that Italians face exorbitant fuel costs, reaching $9.50 per gallon on motorways due to heavy taxation. To avoid over-tourism in cities like Florence, he recommends visiting Ascoli Piceno, the "town of the 100 towers," known for its travertine architecture. He concludes with culinary recommendations, including the traditional Spaghetti Ascolana paired with local Pecorino or Rosso Piceno wines. (6)

SCHEDULE FOR THE JOHN BATCHELOR SHOW, 7-24-20261940 BERLINJeff Bliss reports from Los Angeles, where Mayor Karen Bass's "Inside Safe" program faces scrutiny as figures show 41% of participants returned to homelessness. Encampments have expanded significantly, with Skid Row growing from five blocks to over 50. Bliss notes that organized crime cartels reportedly rent dilapidated RVs to the homeless, profiting from government stipends. Despite rising homelessness rates and disappointing results, local politicians are criticized for a lack of accountability and for fostering a "homelessness industry." (1)Jeff Bliss notes the Oakland Athletics are preparing for a move to Las Vegas, with high-profile investor Mark Cubanjoining as a minority owner to boost the franchise's profile. Development plans include a unique heart-shaped hotel on a previously failed ferris wheel site near the future stadium. Meanwhile, Hollywood faces "creative destruction" as Pixarinitiates layoffs despite box office success. Additionally, location shoot bookings in Los Angeles have dropped 13%, signaling a shift in the film industry. (2)Richard Epstein critiques the Smithsonian's "Many Voices, One Nation" exhibit for its "woke" portrayal of American history. He argues the exhibit unfairly reduces Benjamin Franklin to an "alleged racist" while ignoring his foundational contributions. Epstein highlights the complexity of figures like Thomas Jefferson, who authored the Declaration of Independence yet held restrictive views on immigration. The discussion underscores a perceived ideological mono-culture within the history profession that prioritizes narrative over factual nuance. (3)Richard Epstein analyzes the Trump administration's reintroduction of tariffs, now targeting allies like Australia and the EU under the guise of combating "forced labor." Epstein characterizes these moves as "lawfare" and "mindless isolationism," noting that these allies often have superior working conditions compared to the U.S. He warns that such policies alienate essential partners needed to counter global threats from Russia, Iran, and China, effectively driving allies to organize independently. (4)Jim McTague reports from Lancaster County, Pennsylvania, where Costco gas prices have reached $4.09, causing "mind-numbing" costs for residents. While some business slowdowns are noted, local diners remain full, supported by a robust retiree demographic with "deep pockets." The real estate market is exceptionally tight, with only 200 homes available as New Yorkers continue to bid up prices for high-quality housing. McTague concludes with observations on local tourism and his upcoming road trip to Kentucky. (5)Lorenzo Fiato reports Italy is battling severe wildfires in Sicily and Sardinia amid a prolonged heatwave. Fiato reports that Italians face exorbitant fuel costs, reaching $9.50 per gallon on motorways due to heavy taxation. To avoid over-tourism in cities like Florence, he recommends visiting Ascoli Piceno, the "town of the 100 towers," known for its travertine architecture. He concludes with culinary recommendations, including the traditional Spaghetti Ascolana paired with local Pecorino or Rosso Piceno wines. (6)Bob Zimmerman reports Rocket Lab has secured major Pentagon contracts for hypersonic test launches, potentially utilizing a remote new facility in Alaska. SpaceX is rumored to be planning a massive spaceport in Louisiana, while Northrop Grumman is successfully deploying robotic satellite-servicing pods. Conversely, Zimmerman criticizes "leftist governments" in the UK and Australia for stifling their domestic space industries with excessive red tape and "meaningless bureaucratic jargon," which forces young aerospace talent to seek opportunities abroad. (7)Bob Zimmerman highlights the "bankruptcy" of modern academia, citing a study where half of social science papers failed replication tests. He discusses an upcoming Falcon 9 rocket impact on the moon scheduled for August 5th and new data from the Juno mission revealing Io's subsurface temperatures. Additionally, scientists are investigating whether a suspected asteroid is actually a failed 1980s Soviet Mars probe, although Zimmerman remains skeptical of speculative theories involving alien technology. (8)Henry Sokolski examines a proposed deal to provide Saudi Arabia with nuclear power that has sparked intense proliferation concerns. While the Department of Energy initially signaled a "green light," the Trump administration later conditioned the agreement on Saudi Arabia joining the Abraham Accords. Sokolski warns that without "Additional Protocol" inspections, the kingdom could use the technology to develop a "bomb option." This follows the Crown Prince's 2018 assertion that Saudi Arabia would seek nuclear weapons if Iran acquired them. (9)Henry Sokolski continues: the Saudi nuclear deal remains "contradictory," with the White House and Department of Energy appearing out of sync. Media criticism reportedly prompted the president to demand a "quid pro quo"—Saudi recognition of Israel—to justify the proliferation risks. Israel remains in a difficult position; while desiring normalization, it privately opposes a Saudi nuclear program that could trigger a regional arms race. The deal's progress depends on whether it is submitted to Congress by late September. (10)Peter Huessy explains "extended deterrence," the U.S. nuclear umbrella protecting allies from aggression. Huessy critiques a proposal to delegate nuclear authority to a "three-key" system involving France and the UK, arguing it would create dangerous indecision during a crisis. He notes that allies increasingly doubt U.S. resolve. Strategy has shifted toward "counterforce" targets, aiming to disable an enemy's leadership and military capability rather than destroying cities, to provide "flexible response" options. (11)Peter Huessy notes Russia holds a 20-to-1 advantage over the U.S. in "theater" or tactical nuclear weapons, which Putinuses for "nuclear blackmail" to keep NATO out of the Ukraine conflict. Huessy argues the U.S. must deploy survivable, sea-based theater weapons to restore a credible deterrent. Reflecting on the realistic horror of the 1984 film Threads, he warns that even a single tactical exchange could rapidly escalate into a global catastrophe that ends civilization. (12)Captain James Fanell reports China is escalating physical violence against Philippine Navy personnel at Second Thomas Shoal, including "poking, prodding, and beating" sailors. Fanell explains this "petulant" behavior coincides with the 10th anniversary of a Hague ruling that invalidated China's maritime claims. Simultaneously, China and Russiaconducted joint live-fire drills in Japan's exclusive economic zone. These coordinated actions signal Beijing's intent to ignore international law and forcibly challenge the sovereignty of its neighbors. (13)Captain James Fanell reports China recently conducted its first submarine-launched ballistic missile test in the South Pacific in 40 years. Fanell reports that China has shifted to a "first use" nuclear policy and is completing its triad with the H-20 stealth bomber. He uses the "boiling frog" analogy to describe China's incremental aggression, warning that the U.S.must recognize these self-evident intentions before a "shot" is taken against regional forces or allies like Taiwan. (14)Conrad Black disputes Prime Minister Mark Carney's characterization of Canada as a "middle power," arguing the term is obsolete for a G7 nation with a larger economy than Russia. He critiques Carney's attempt to foster ties with China, noting China's "tatters" economy and history of disregarding trade agreements. Black maintains that Canada should prioritize its vital relationship with the U.S. while embracing a more ambitious and patriotic view of its global influence. (15)Veronique de Rugy argues autonomous vehicles like Waymo could reduce road fatalities by 94%, yet their adoption is stalled by opposition from trial lawyers and unions. Unions fear job losses for taxi, truck, and delivery drivers, though de Rugy argues automation historically transitions workers into higher-paying, less tedious roles. She emphasizes that driverless cars would provide life-changing accessibility for rural and elderly populations who currently lack reliable transportation options. (16)

In Folge #102 haben wir den Velenosi Pecorino Offida DOCG 2025 aus den Marken im Glas. Der charaktervolle Weißwein zeigt eindrucksvoll, warum die Rebsorte Pecorino längst mehr ist als nur ein Name, den viele mit Käse verbinden. In der Nase begeistern Aromen von Zitrusfrüchten, weißem Pfirsich und feinen Blütennoten, am Gaumen präsentiert er sich frisch, saftig und mit einer eleganten Mineralität. Das Weingut Velenosi steht seit Jahrzehnten für hochwertige Weine aus den Marken und verbindet regionale Tradition mit moderner Weinbereitung. Was den Pecorino Offida DOCG 2025 so besonders macht, welche Rolle die DOCG-Herkunft spielt und zu welchen Gerichten dieser italienische Weißwein perfekt passt, besprechen wir wie immer ausführlich in dieser Folge.

Send us Fan MailA $25 McLaren Vale Shiraz wins Best Shiraz in the world, so we put Beresford to the test with side-by-side pours and zero patience for hype. We chase what makes the wines feel so seamless, from sub-region minerality in Blewitt Springs to oak choices, label alcohol quirks, and of course the incredible Wine making by Beresfords own Natalie Cleghorn.Beresford Estate Shiraz, 2024, $25:00: https://www.beresfordestate.com.au/products/classic-shiraz-750mlBeresford Estate Blewitt Springs Shiraz, 2023, $45.00: https://www.beresfordestate.com.au/products/estate-shiraz-750mlBeresford Estate Grand Reserve Shiraz, 2017, $120.00: https://www.beresfordestate.com.au/products/beresford-grand-reserve-shiraz-750mlEmblem 'Blewitt Springs' Pecorino, 2024, $25.00: https://www.beresfordestate.com.au/products/emblem-pecorino-750mlEmblem 'Old Vine' Grenache, 2025, $35:00: https://www.beresfordestate.com.au/products/emblem-grenache-750mlTaste the wines for yourself and let us know your thoughts! DM us on Instagram, we're always keen to chat! Follow us on instagram @winewithmegandmeland TikTok! @winewithmegmel

Eat, Sip and Taste the flavors of western Tuscany, its wines and cuisine with The Connected Table. This episode visitsTerre di Pisa DOC, Colline Lucchese and Montecarlo DOC. Meet family-run wineries, Pecorino cheese, olive oil and pasticcini producers dating back generations. Visit the village where Pinocchio was created. Tour a medieval fortress in Montecarlo. Taste and savor local dishes and wines and find out why this region, just an hour from Firenze, should be on your travel itinerary.The Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).  The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.Become a supporter of this podcast: https://www.spreaker.com/podcast/the-connected-table-live--1277037/support.

#ItalianSecrets #ElkeHeselmeyer #DNEWS24 #Pienza #Toskana #pecorino Nach einem etwas nachdenklichen Thema der vergangenen Woche begeben wir uns heute wieder in einen zauberhaften Ort: es geht in die Toskana, die eigentlich bereits berühmt genug ist. Doch auch hier gibt es nicht nur Orte, wo man als Tourist einfach nur „durchgeschleust“ wird, sondern noch sehr idyllische Dörfer, wie z. B. Pienza mit seinen knapp 2.000 Einwohnern.

Le nostre Alessia ed Alessandra, in vista del primo maggio imminente, ci hanno parlato di uno dei re indiscussi dei formaggi: il pecorino. Hanno spiegato tutte le curiosità scientifiche che si celano dietro, fino ad arrivare ai consigli pratici. E per la rubrica "la scienza incontra le materie umanistiche", la nostra Alessia ci ha parlato delle origini di produzione del pecorino.

WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:00 — Another chaotic tech day: An hour of audio problems before the show even begins. The invitation went out to 250,000 people; by the time they got the show running, 16 lovely souls had joined. David was cursing like a sailor off-camera. Business as usual.* 1:56 — Amy's food week: Passover, Easter, cardamom buns, and scrambled eggs: Amy hosted both Passover and Easter in the same week — a double-whammy that was exhausting and wonderful. She made the cardamom buns from Juno Bakery in Copenhagen again (they came out beautifully), and then had a quiet week after that, during which she rediscovered the joy of perfect scrambled eggs: generous olive oil, high heat to start, back of a fork, constant small wrist movements to create tiny curds, then immediately turn the heat down. Creamy, silky, and completely underrated.* 4:30 — Amy's Weekends with Yankee shout-out: Episode two of the new season is out now on public television. Featured recipe: a tomato tartine from Groundswell Café in Tiverton, Rhode Island, right on the Farm Coast where Rhode Island and Massachusetts meet. Available on newengland.com.* 5:31 — David's food week: Homemade Spaghetti Amatriciana and Prime Heritage Pork Chops: David made homemade spaghetti amatriciana from scratch — the first time he's ever run spaghetti through the roller — and the results were restaurant-quality. His version includes guanciale or pancetta, DOP San Marzano tomatoes, a touch of balsamic vinegar (not traditional, but it lifts the whole dish), red pepper flakes, and Pecorino. Then, the main event: prime heritage pork chops from Boardman Bridge Butchers, two inches thick, served simply with salt, pepper, roasted sweet potato, and a salad. What pork tasted like before factory farming. David nearly wept.* 8:42 — ADHD update: David finally has a coach and a PsyD on his team. Progress is being made. The meds remain elusive, but we're getting there.* 9:01 — Introducing Jessica Battilana: Amy introduces their guest — Jessica Battilana, staff editor at King Arthur Baking Company, award-winning writer and recipe developer, co-host of the King Arthur podcast Things Bakers Know, co-author of the #1 New York Times bestselling The King Arthur Big Book of Bread, and author of her own book Repertoire: All the Recipes You Need. She also co-authored Vietnamese Home Cooking with Charles Phan, Tartine Book No. 3 with Chad Robertson, and Baking at 20th Century Cafe with Michelle Polzine — among 16 books total. Amy and Jessica have known each other for two decades, from their Sunset Magazine days in California to Boston Magazine, and ran into each other in line for Bridget Everett at a Boston theater just last week.* 10:40 — The new King Arthur pizza book: Jessica's 16th book, a King Arthur pizza book, just dropped. David has been raving about it on the show. Photographed by Andy Lee; the photography alone is stunning.* 13:35 — Jessica's broken oven (and a sneak peek at her next solo book): Jessica's home oven has been out for six to seven weeks. Making this particularly painful: she's working on her second solo cookbook — tentatively titled This Is What We're Having — due out (hopefully) next spring from Norton. One of the recipes is a banana cake with whipped caramel frosting, which created a bread-bowl-shaped lava situation during testing. The oven is definitely broken.* 16:09 — Q&A: Bread scoring tips from Peter in the audience: Jessica's advice — chill your dough overnight in the banneton, use a fresh double-sided razor blade (not a lame), and score with speed and confidence — hesitation causes dragging. David's tip: hold the lame at a very steep angle to create an ear, and don't be afraid to make two or three passes. Amy's breakthrough: line your banneton with a flour-sack towel dusted with flour before the overnight fridge proof. The cotton wicks away moisture and makes scoring dramatically easier.* 21:00 — About King Arthur Baking Company: America's oldest flour company, over 200 years old, based in Norwich, Vermont. Employee-owned (400 employee-owners), certified B Corp. The campus includes a café, a baking school, and a retail store. They produce roughly 500 original recipes a year, all free on their website. Jessica confirms: it really is as great as it seems.* 23:24 — David's King Arthur confession: The viral NYT chocolate chip cookie article — the one where you rest the dough for 36 hours — was developed using King Arthur cake flour and King Arthur bread flour. The Times doesn't allow brand names, but the secret is out.* 24:03 — Q&A: Best baking advice you've ever gotten? Jessica's answer: practice. Not a flashy answer, but an honest one. You learn something every single time you bake — the second attempt is always better than the first. Kate McDermott bakes a pie every single day and gives it away. Jessica's invented solution to the problem of getting enough repetitions: a silicone bread butt cheek (like the injection-training prop she used during IVF), so bakers could practice scoring without committing a whole loaf. It does not yet exist. Someone should make it. Amy's advice: read the recipe all the way through first. She ignores this about 50% of the time and always regrets it.* 29:18 — Baker vs. cook — is there a divide? Jessica doesn't have a favorite. She bakes bread, makes dessert, and cooks weeknight dinners for her family every night. Her forthcoming book This Is What We're Having is about exactly that — the family dinner, the one meal, take it or leave it.* 31:04 — Jessica's winding career path: La Varenne cooking school in France → Formaggio Kitchen in Cambridge (starting at the register, per her own career advice: “Take the worst job at the best place”) → private chefing → Chez Panisse receptionist in San Francisco (where every shift ended with a staff meal from the previous night's leftovers) → lunch lady at her kids' San Francisco elementary school, cooking for 250 children until the pandemic closed schools in March 2020.* 39:37 — Birthday cakes for every occasion: Jessica's go-to is the chocolate layer cake from Repertoire — creamed butter and sugar, chocolate throughout, ganache mounted with butter — always requested by her older son. For her younger son, who has turned vanilla, she reaches for King Arthur's Classic Birthday Cake: a reverse-creamed yellow cake with an almost-boxed-cake crumb that is genuinely excellent. Also discussed: Chef Zeb's Hot Milk Cake on the KA site (thin, soupy batter that bakes up with a chiffon-like crumb), and the triumphant return of ermine frosting — the original red velvet frosting, made from a cooked flour paste, that KA now offers in both vanilla and chocolate. It's poised for a comeback. Jessica's test kitchen calls it “weasel frosting,” which is not helping its case.* 42:12 — Amy and David's birthday cake confessions: Amy has long relied on Shirley Corriher's ultra-rich yellow cake (so much butter, so many egg yolks — in this economy?), with chocolate frosting for Scott and white frosting for herself. She also loves Rosie's Bakery's All Butter, Fresh Cream, Sugar-Packed Baking Book — particularly the frosting made in a blender with evaporated milk. David is Team Ermine.* 44:48 — A glimpse behind the curtain at KA's test kitchen: Jessica is literally being waved at through her office pod window to come taste baked Alaska for the new general baking book (cakes, cookies, pies) coming out fall 2027. All in a day's work.* 45:27 — Goodbye, Jessica: She's always happy to chat. Things Bakers Know is available as a podcast and a Substack. A visit to the King Arthur campus in Norwich, Vermont is highly recommended.Recipes Mentioned* Scrambled Eggs with Olive Oil (Amy's back-of-the-fork method)* Tomato Tartine (from Groundswell Café, Tiverton, RI; on newengland.com)* Cardamom Buns* Homemade Spaghetti Amatriciana (with guanciale, San Marzano tomatoes, balsamic vinegar)* Prime Heritage Pork Chops (from Boardman Bridge Butchers, New Milford, CT)* Portuguese Orange Olive Oil Cake* Banana Cake with Whipped Caramel Frosting (from Jessica's forthcoming book)* Chocolate Layer Cake with Ganache Butter Frosting (from Repertoire)* King Arthur Classic Birthday Cake (reverse-creamed yellow cake)* Chef Zeb's Hot Milk Cake (on kingarthurbaking.com)* Vanilla Ermine Frosting (on kingarthurbaking.com)* Chocolate Ermine Frosting (on kingarthurbaking.com)* Shirley Corriher's Ultra-Rich Yellow Cake (from BakeWise)* Rosie's Bakery Evaporated Milk Frosting (from The All Butter, Fresh Cream, Sugar-Packed Baking Book)* Baked Alaska (being taste-tested at KA HQ as we speak)Books and Publications* The King Arthur Baking Company Big Book of Bread by Jessica Battilana et al. — the #1 NYT bestseller Amy uses every week* King Arthur Baking Company's Book of Pizza Martin Philip and David Tamarkin with Jessica Battilana — just released* Repertoire: All the Recipes You Need by Jessica Battilana — published 2018* This Is What We're Having by Jessica Battilana — forthcoming from Norton, spring 2027* Vietnamese Home Cooking by Charles Phan (with Jessica Battilana)* Tartine Book No. 3 by Chad Robertson (with Jessica Battilana)* Baking at 20th Century Cafe by Michelle Polzine (with Jessica Battilana)* BakeWise by Shirley Corriher (source of Amy's go-to yellow cake)* Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book by Judy Rosenberg* Rose's Christmas Cookies by Rose Levy Beranbaum (mentioned by Domenica Marchetti last episode — source of the almond crescent recipe)Where to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Instagram | Pinterest | Facebook | Youtube* Jessica Battilana* Blog | Instagram | King Arthur This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

TERRINE DELICIOSACulinária Falada Com Naluzica®"O sabor que a gente ouve"Ingredientes300 g de cream cheese100 g de um queijo firme – Parmesão, Pecorino, Grana Padano…100 g de um queijo macio – Gouda, Gruyère, Emmental, Maasdam, Gorgonzola…1 col. de chá de molho inglês (opcional)1 col. de chá de mostarda (opcional)1 pitada de pimenta do reino1 xícara de nozes, nozes pecã, amêndoas ou pistachesRale os queijos no ralador fino e misture-os com o cream cheese, até obter uma pasta uniforme. Adicione o molho inglês, a mostarda e a pimenta do reino. Misture novamente.Espalhe essa pasta em um pedaço grande de papel manteiga. Forme um rolo fechando o papel, apertando para dar a espessura desejada, aperte e enrole as pontas.Leve à geladeira por mais ou menos uma hora, para firmar.Retire o rolo da geladeira. Espalhe as nozes sobre uma tábua ou sobre um novo pedaço de papel manteiga (se for consumir mais tarde). Desembrulhe o rolo e coloque-o sobre as nozes, girando e apertando até que ele fique todo coberto. Consuma imediatamente ou embrulhe novamente no papel manteiga e leve a geladeira por no máximo um ou dois dias.Desfrute!Me encontre como

In diesem Video zeige ich dir meine gesündere Version der klassischen Carbonara: super cremig, unter 400 kcal pro Portion und in 10 Minuten fertig. Perfekt, wenn du abnehmen willst, aber trotzdem richtig gut essen möchtest

Eine vermeintlich italienische Sauce im EU-Parlament sorgt für Streit. Italien kritisiert sie als irreführend etikettiert. Argrarminister Francesco Lollobrigida fordert Konsequenzen. Eine Entscheidung der Unesco könnte die Debatte beeinflussen.Text und Moderation: Caroline AmmeSie haben Fragen? Schreiben Sie eine E-Mail an podcasts@ntv.deSie möchten uns unterstützen? Dann bewerten Sie den Podcast gerne bei Apple Podcasts oder Spotify.Den Podcast als Text? Einfach hier klicken.Alle Rabattcodes und Infos zu unseren Werbepartnern finden Sie hier: https://linktr.ee/wiederwasgelerntUnsere allgemeinen Datenschutzrichtlinien finden Sie unter https://datenschutz.ad-alliance.de/podcast.htmlWir verarbeiten im Zusammenhang mit dem Angebot unserer Podcasts Daten. Wenn Sie der automatischen Übermittlung der Daten widersprechen wollen, klicken Sie hier: https://datenschutz.ad-alliance.de/podcast.htmlUnsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

Dnes se zaměříme na sýry, konkrétně strouhaný sýr italského typu, který je poměrně drahý. Setkáme se s ním především v pizzeriích. Sluší se obsluhu požádat o dodatečnou porci sýru? Radí Ladislav Špaček.

Dnes se zaměříme na sýry, konkrétně strouhaný sýr italského typu, který je poměrně drahý. Setkáme se s ním především v pizzeriích. Sluší se obsluhu požádat o dodatečnou porci sýru? Radí Ladislav Špaček.

Dnes se zaměříme na sýry, konkrétně strouhaný sýr italského typu, který je poměrně drahý. Setkáme se s ním především v pizzeriích. Sluší se obsluhu požádat o dodatečnou porci sýru? Radí Ladislav Špaček.

Dnes se zaměříme na sýry, konkrétně strouhaný sýr italského typu, který je poměrně drahý. Setkáme se s ním především v pizzeriích. Sluší se obsluhu požádat o dodatečnou porci sýru? Radí Ladislav Špaček.

Dnes se zaměříme na sýry, konkrétně strouhaný sýr italského typu, který je poměrně drahý. Setkáme se s ním především v pizzeriích. Sluší se obsluhu požádat o dodatečnou porci sýru? Radí Ladislav Špaček.

Dnes se zaměříme na sýry, konkrétně strouhaný sýr italského typu, který je poměrně drahý. Setkáme se s ním především v pizzeriích. Sluší se obsluhu požádat o dodatečnou porci sýru? Radí Ladislav Špaček.

Dnes se zaměříme na sýry, konkrétně strouhaný sýr italského typu, který je poměrně drahý. Setkáme se s ním především v pizzeriích. Sluší se obsluhu požádat o dodatečnou porci sýru? Radí Ladislav Špaček.

Dnes se zaměříme na sýry, konkrétně strouhaný sýr italského typu, který je poměrně drahý. Setkáme se s ním především v pizzeriích. Sluší se obsluhu požádat o dodatečnou porci sýru? Radí Ladislav Špaček.

Dnes se zaměříme na sýry, konkrétně strouhaný sýr italského typu, který je poměrně drahý. Setkáme se s ním především v pizzeriích. Sluší se obsluhu požádat o dodatečnou porci sýru? Radí Ladislav Špaček.

Dnes se zaměříme na sýry, konkrétně strouhaný sýr italského typu, který je poměrně drahý. Setkáme se s ním především v pizzeriích. Sluší se obsluhu požádat o dodatečnou porci sýru? Radí Ladislav Špaček.

Dnes se zaměříme na sýry, konkrétně strouhaný sýr italského typu, který je poměrně drahý. Setkáme se s ním především v pizzeriích. Sluší se obsluhu požádat o dodatečnou porci sýru? Radí Ladislav Špaček.

Dnes se zaměříme na sýry, konkrétně strouhaný sýr italského typu, který je poměrně drahý. Setkáme se s ním především v pizzeriích. Sluší se obsluhu požádat o dodatečnou porci sýru? Radí Ladislav Špaček.

Tonight, we are tasting and learning about two hybrid grape varieties. The first is Traminette and the second is Vidal Blanc. We are tasting a white wine blend of these two grapes. It is the Stone Hill Winery 2022 Hellbender Blanc.First, the Traminette is a hybrid white wine grape originally bred at the University of Illinois in 1965. It is an offspring of Gewurztraminer. Like its parent, it is perfumed and spicy, but less aromatic than its parent. It is pretty versatile, but is normally made into a dry or off-dry wine. The dry wine pairs well with salmon or chili. The off-dry version pairs with spicy dishes such as Thai and curry dishes. The second hybrid grape in our wine tonight is Vidal Blanc. This is the white-wine grape most often used for icewine, but this versatile grape can also produce dry, crisp wines. It makes a medium-bodied wine with notes of pear, honeysuckle, citrus, and candied fruit. Pairs with tomato-based dishes. Also pairs well with cheeses such as sharp Cheddars, Pecorino, or Parmigiano Reggiano.Tonight, we are enjoying:2022 Stone Hill Winery Hellbender Blanc. I purchased from the winery for $15. A fresh and bright white blend with pleasant acidity. Notes of orange blossoms, citrus, green apple, peach, and apricot. Also has notes of minerality and lemongrass. Medium-bodied wine with 13% alcohol and 0.9% residual sugar. We both liked this wine, but didn't love it. We rated it a three. If you like an aromatic wine, you should give it a try. Next week, we are having a wine cocktails show.

'Cacio e Pepe' is having a moment - but Simon has a fantastic spin on the idea that makes it a great dish for ONE (*side eye Yumi*) and cuts the amount of carbs.Use one jar of fancy white beans, drain and cook up in a half cup or so of stock with a big knob of butter. Warm it up and then add a generous fistful of Pecorino cheese and a MASSIVE grind of freshly ground black pepper. (Be like Simon - or don't! - and get the best, most interesting black peppercorns you can find.)Stir and add more cheese, more pepper, and wait until it tastes "restaurant fancy". Hosted on Acast. See acast.com/privacy for more information.

For this episode of 5 O' Clock Apron Podcast, Claire travels to Bristol to cook with England rugby prop Sarah Bern - just a stone's throw from Ashton Gate Stadium, where Sarah hopes to be battling it out in the Rugby World Cup quarterfinals this September. With her own flat mid-renovation, Sarah borrows a friend's beautiful (and admittedly “too swanky to be mine”) kitchen for the occasion. Between whisking eggs and grating Pecorino for Sarah's pre-match favourite, spaghetti carbonara (no cream allowed - “straight to hell” if you do, so they say), the pair dive into Sarah's remarkable rugby journey. From earning her first England cap at 18, to playing in two previous World Cups, to preparing for the gruelling demands of the next, Sarah reveals the technical finesse of life as a tighthead prop - part maximum squat, part chess match. Sarah's instagram @sarahbern3 is a paean to what it takes to be an athlete on the international stage, determination, ambition and a true love of the sport to which you are so utterly devoted to.  Carbonara doesn't take long to cook, and yet Sarah and Claire manage to fit an awful lot of chat into the time it takes to cook (and record) this classic Italian pasta dish, they discuss the reality of women's rugby, the joy and rivalry of playing alongside (and sometimes against) her partner Mackenzie Carson, the sacrifices elite sport demands, and Sarah's big ambitions beyond rugby - namely, swapping the scrum for the cockpit as a pilot. All the while, the guanciale sizzles, the pepper flows freely, and Sarah proves she's as strong in the kitchen as she is on the pitch. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Er is weer een nieuwe aflevering en dat betekent ook een afscheid van een van onze favoriete stemmen: Heleen D'Haens stopt na vier jaar als NOS-correspondent in Rome. In haar laatste week schuift ze aan in de studio van Europa Draait Door, voor een gesprek over alles wat haar in die vier jaar opviel: Van een Italië dat ongekend vergrijst tot parmaham als politiek wapen. En hoe kreeg Meloni het voor elkaar om als enige stabiele factor overeind te blijven in het chaotische Italiaanse politieke landschap? En waarom heeft Italië ondanks alle miljarden uit het coronaherstelfonds nog altijd moeite om vooruit te komen? Dat en véél meer in een nieuwe aflevering in Europa Draait Door! There's a deadly new weapon in the Ukraine war—the fibre-optic drone. (https://www.tiktok.com/@theeconomist/video/7514389495702129942) Bekijk al Heleen's reportages over parmaham, Pecorino en véél meer hier terug! (https://www.youtube.com/@heleendhaens-nositalie3827) Kiki Schippers maakte eerder ook al een prachtige ode aan de voorganger van Heleen: Mustapha Marghadi (https://www.facebook.com/watch/?v=682655369137411) En Kiki staat ook de planken met een nieuwe theatertour! (https://www.kikischippers.nl) From Dunblane to Graz: Europe's deadliest school shootings (https://www.dw.com/en/graz-austria-europe-school-shootings-us-crime-guns-firearms/a-72860334)

Lust auf römische Pasta mit Guanciale und Pecorino? Genussexperte Helmut Gote hat bei den Sterneköchen Heinz Beck und Daniel Gottschlich nachgefragt, wie sie perfekt gelingt, so dass auch Moderator Uwe Schulz sie problemlos nachkochen könnte. Von WDR 5.

Pecorino!, Who knew it was a grape variety. Luke Mallabey educates us all from his experience at Mitolo. He joins Sam Isherwood.@thewineshowaustralia @mitolowines

Text the ShowAbruzzo offers a wide range of wine expressions through the lens of the Adriatic Coast, the valleys inside the coastal range, and the Apennines. Montepulciano alone ranges from elegant and fresh to dense and powerful, so imagine the possibilities with Trebbiano Abruzzese, Pecorino, and Passerina. Invest 10 minutes prepping your exploration of this prolific region.Explore:Valle Reale

Fluent Fiction - Dutch: A Wintery Heist: Lessons Learned at the Dutch Cheese Museum Find the full episode transcript, vocabulary words, and more:fluentfiction.com/nl/episode/2024-12-22-23-34-01-nl Story Transcript:Nl: In het koude winterseizoen, met de feestelijke sfeer van Kerstmis in de lucht, trok een kleine groep mensen door de oude gangen van het Nederlandse Kaasmuseum.En: In the cold winter season, with the festive atmosphere of Christmas in the air, a small group of people wandered through the ancient corridors of the Dutch Cheese Museum.Nl: De muren waren bedekt met verhalen en afbeeldingen van eeuwenoude kaastradities.En: The walls were adorned with stories and images of centuries-old cheese traditions.Nl: De geur van gerijpte Gouda zweefde door de zaal en bracht herinneringen aan Hollandse vakmanschap naar boven.En: The scent of aged Gouda drifted through the hall, evoking memories of Dutch craftsmanship.Nl: Hendrik, een charmante maar ondeugende jongen van ongeveer dertig jaar, stond voor een glimmende glazen vitrine.En: Hendrik, a charming yet mischievous young man of about thirty, stood before a gleaming glass display case.Nl: Zijn bruine ogen straalden bij de aanblik van een zeldzaam stuk kaas dat daar tentoongesteld lag.En: His brown eyes sparkled at the sight of a rare piece of cheese exhibited there.Nl: Dit was geen gewone kaas; het was een unieke, eeuwenoude Pecorino, speciaal vanuit een ver afgelegen Nederlands dorp.En: This wasn't ordinary cheese; it was a unique, centuries-old Pecorino, specially brought from a remote Dutch village.Nl: "Sjoerd, kijk!"En: "Sjoerd, look!"Nl: fluisterde Hendrik terwijl hij zijn vriend een duw gaf.En: whispered Hendrik as he nudged his friend.Nl: Sjoerd, met zijn altijd ongestreken shirt en een oog voor de kleinste glimmende details, was te druk bezig met het bewonderen van een zilveren kaasmes aan de muur.En: Sjoerd, with his perpetually wrinkled shirt and an eye for the smallest shiny details, was too busy admiring a silver cheese knife on the wall.Nl: "Dit is het moment," vervolgde Hendrik zachtjes, een stoutmoedige glimlach op zijn gezicht.En: "This is the moment," Hendrik continued softly, a bold smile on his face.Nl: Femke, de serieuze museumgids, liep voorbij, haar ogen scherp en oplettend.En: Femke, the serious museum guide, walked by, her eyes sharp and observant.Nl: Ze kende elke hoek van het museum als haar broekzak en hield ervan de tradities van het kaas maken te beschermen.En: She knew every nook of the museum like the back of her hand and loved protecting the traditions of cheese making.Nl: Haar blonde haar gleed over haar schouder terwijl ze een groep bezoekers vertelde over de geschiedenis van Edammer kaas.En: Her blonde hair slid over her shoulder as she told a group of visitors about the history of Edammer cheese.Nl: Hendrik voelde de adrenaline door zijn aderen stromen.En: Hendrik felt the adrenaline coursing through his veins.Nl: Hij wist dat hij iets speciaals moest doen om Femke af te leiden.En: He knew he had to do something special to distract Femke.Nl: "Sjoerd, ik heb een idee.En: "Sjoerd, I have an idea.Nl: Zie je die melkkan daar?"En: Do you see that milk can there?"Nl: Sjoerd knikte, zijn ogen schitterend.En: Sjoerd nodded, his eyes sparkling.Nl: "Val die om, maar doe alsof het een ongelukje is," instrueerde Hendrik.En: "Knock it over, but make it look like an accident," Hendrik instructed.Nl: Sjoerd knikte, zenuwachtig maar lachend.En: Sjoerd nodded nervously but laughed.Nl: Hij liep nonchalant naar de melkkan, en in een dramatische beweging, stootte hij hem om.En: He strolled casually to the milk can, and in a dramatic motion, knocked it over.Nl: Een luide klap vulde de ruimte.En: A loud crash filled the space.Nl: Femke draaide zich abrupt om, verrast door het geluid.En: Femke turned abruptly, surprised by the sound.Nl: Hendrik zag zijn kans.En: Hendrik saw his chance.Nl: Zijn hand gleed langzaam naar de glazen vitrine.En: His hand slowly slid towards the glass display.Nl: Net toen hij de rand voelde, kwam Femke snel dichterbij.En: Just as he felt the edge, Femke quickly approached.Nl: Hendrik trok zijn hand instinctief terug, zijn hart kloppend in zijn keel.En: Hendrik instinctively pulled his hand back, his heart pounding in his throat.Nl: "Alles oké hier?"En: "Everything okay here?"Nl: vroeg Femke met een lichte frons, terwijl ze de gevallen melkkan inspecteerde.En: asked Femke with a slight frown, as she inspected the fallen milk can.Nl: Hendrik glimlachte onschuldig, alsof hij nooit iets anders van plan was dan bewonderen.En: Hendrik smiled innocently, as if he'd never planned anything other than admiring.Nl: Het was op dat moment dat Hendrik besefte dat hij te ver was gegaan.En: It was at that moment that Hendrik realized he had gone too far.Nl: De waardering en moeite van anderen respecteren was belangrijker dan zijn eigen trots en nieuwsgierigheid.En: Respecting the appreciation and effort of others was more important than his own pride and curiosity.Nl: Met een diepe zucht draaide hij zich naar Sjoerd.En: With a deep sigh, he turned to Sjoerd.Nl: "Kom, laten we gaan.En: "Come on, let's go.Nl: We kopen een stukje kaas in de winkel," stelde hij voor.En: We'll buy a piece of cheese in the store," he suggested.Nl: Sjoerd knikte, eindelijk zijn aandacht wegrukkend van de zilveren kaasmes.En: Sjoerd nodded, finally tearing his attention away from the silver cheese knife.Nl: Ze liepen samen het museum uit, de koude lucht blies vriendelijk langs hun oren.En: They walked out of the museum together, the cold air blowing kindly past their ears.Nl: "Weet je," begon Hendrik, "soms zijn sommige dingen beter om te bewonderen dan te proeven."En: "You know," Hendrik began, "sometimes some things are better to admire than to taste."Nl: Sjoerd grinnikte, "Ja, en een kaasongeluk is niet wat ik nodig heb voor Kerstmis!"En: Sjoerd chuckled, "Yeah, and a cheese accident is not what I need for Christmas!"Nl: En zo liepen ze verder, hun vriendschap verwarmd door nieuwe inzichten en het besef dat eerbied belangrijker was dan nieuwsgierigheid.En: And so they continued on, their friendship warmed by new insights and the realization that reverence was more important than curiosity. Vocabulary Words:ancient: oudeadorned: bedektmischievous: ondeugendegleaming: glimmendecenturies-old: eeuwenouderemote: ver afgelegenexhibited: tentoongesteldnudge: duwperpetually: altijdwrinkled: ongestrekenadmiring: bewonderenserious: serieuzesharp: scherpobservant: oplettendprotecting: beschermenadrenaline: adrenalinecoursing: stromendistract: afleidennervously: zenuwachtigstrolled: liepcasually: nonchalantabruptly: abruptinstinctively: instinctiefpounding: kloppendinnocently: onschuldigappreciation: waarderingreverence: eerbiedcuriosity: nieuwsgierigheidblonde: blondeinsights: inzichten

Afsnittet er sponseret af https://foodstories.com/   Hent app'en her https://apps.apple.com/dk/app/foodstories/id6503482655?l=da     Link til artikel om “Det perfekte måltid” https://foodstories.com/articles/det-perfekte-maltid---mad-drikke-og-alt-det-andet-SU7hUs6nm0     Link til Risalamande-opskrift https://foodstories.com/recipes/den-ultimative-risalamande-med-italiensk-twist-LlQ6RNY1r2     …………..     I dagens afsnit skal det handle om, hvilke mindre kendte druesorter René mener, at du SKAL smage (i løbet af dit liv…) og som du ikke burde kunne leve uden :-)   Vinene er nøje udvalgt René som gode repræsentanter for druenes evne til at lave vin.   Det er saftig orangevin fra Abruzzo i Italien, frugtig og tannisk rødvin fra Piemonte og syrlig og saftig rødvin på 12,5% alkohol  fra Manchuela i Spanien.   Hvorfor har René valgt pecorino, grignolino og moravia agria?   Hvem er de tre druesorter og hvad er deres historie?   Hvordan lugter og smager de, hvad er deres særlige evner og hvad kan man spise til?   Hvilke andre druesorter minder de tre mest om?     Vi smager på     1) Pecorino, Prismae, Pecorino, Terre di Chieti, Abruzzo, 2023     2) Grignolino, Accornero, Bricco del Bosco Grignolino del Monferrato Casalese, Piemonte, 2022     3) Moravia Agria, BUENA PINTA, JUAN ANTONIO PONCE, 2022   ..................... Køb vores nye bog "Bobler for begyndere og øvede" i en signeret udgave her: http://vinforbegyndere.com/ Støt Vin for begyndere podcast her https://vinforbegyndere.10er.app/ Besøg os på Facebook og Instagram, hvor man kan se billeder af vinene og få tips til vin og mad sammensætning. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin Lyt vores bog som lydbog her: Køb den her https://www.saxo.com/dk/vin-for-begyndere-og-oevede_lydbog_9788773397374

Marchesi de' Cordano - a Loreto Aprutino, in provincia di Pescara - è dedita alla produzione dei tipici vini d'Abruzzo e con le varietà autoctone che hanno reso celebre questa regione nel mondo: Montepulciano, Trebbiano, Pecorino, Cococciola e Passerina. Il Montepulciano d'Abruzzo Riserva Terra dei Vestini Santinumi 2017, magnifico esempio di qualità ed espressione di questa terra, convince per carattere e personalità, non da meno, per l'eccellente qualità da cinque diamanti.

Marchesi de' Cordano - in Loreto Aprutino, in the province of Pescara - is committed to the production of typical Abruzzo wines and with the native varieties that have made this region famous in the world: Montepulciano, Trebbiano, Pecorino, Cococciola and Passerina. Montepulciano d'Abruzzo Riserva Terra dei Vestini Santinumi 2017, a magnificent example of quality and expression of this land, convinces for its character and personality, not least, for the excellent five-diamond quality.

It's Monday, Let's raise a glass to the beginning of another week. It's time to unscrew, uncork or saber a bottle and let's begin Exploring the Wine Glass!  Today, we are returning to Italy for the final segment of the Wine Scholar Guild's Abruzzo webinar. Join me as I learn from WSG Italian Program Director, Andrea Eby and two winemakers from Abruzzo. Together they discuss their regions as well as key wine styles. I hope you have enjoyed this series. I absolutely adore Abruzzo wines and hope to return to the region again soon. While you are listening, it would be greatly appreciated if you could take one minute to subscribe, rate and review. It takes only a few seconds of your time but means so much to the show.  Also, please be sure to check the box for automatic downloads so that new episodes of Exploring the Wine Glass show up in your “next up feed.” The next best way to support Exploring the Wine Glass is to tell your friends. If you enjoy the podcast, your wine loving friends will too. Follow me on all the socials and finally, don't forget to head to the website, Exploring the Wine Glass.com to read the blog, and sign up for the newsletter to keep up with all the happenings.  Slainte!  Find out more about Wine Scholar Guild Read my post about my trip to Abruzzo Music: WINE by Kēvens Official Video Follow me on Instagram!   Follow me on Twitter! Subscribe to my YouTube channel SIGN UP FOR EXPLORING THE WINE GLASS NEWSLETTER SUBSCRIBE ON iTUNES STITCHER | iTUNES | GOOGLE PLAY | SPOTIFY | PODBEAN | AUDIBLE | BOOMPLAY Even ask your smart speaker to play Exploring the Wine Glass GIVE US A RATING AND REVIEW Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please support our sponsors Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order Wine Tasting Club - Use promo wine5 for a discount  GET SPECIAL OFFERS FOR DRACAENA WINES

THE DESTRUCTION OF JANE, 12min,. USA Directed by Drue Pennella The Destruction of Jane is a campy, over the top, erotic, outrageous comedy which follows Miss Jane Parker to the African Jungle where it all began. Witness Tarzan and Jane's first encounter, in what now has become a rather heralded expedition in the African Jungle, and one of our greatest love stories. http://www.youtube.com/@thedestructionofjane9756 https://www.instagram.com/destructionofjane Get to know Writer/Actor Paul Pecorino: A1: I was motivated by an unstoppable combination of caffeine, an overactive imagination, and a jungle of weeds in my backyard that screamed “cinematic masterpiece.” I thought, why not turn my backyard chaos into a hilarious, campy adventure? Plus, playing both a gorilla and a damsel in distress was just too good to pass up. Subscribe to the podcast: https://twitter.com/wildsoundpod https://www.instagram.com/wildsoundpod/ https://www.facebook.com/wildsoundpod

SPONSORS: TUSHY: Support the show and get 50% off your first Factor box, plus 20% off your next month with code CHUBBY50 at https://www.factormeals.com/CHUBBY50   MyBookie: Support the show get some MyBookie money on the house with code CHUBBY at https://mybookie.website/CHUBBY   BONUS EPISODES: https://www.Patreon.com/chubbybehemoth   This week the boys are coming to you from Rome with Chris Charpentier. The fellas talk about the cobblestones, missing-hand statues, and learning what Italian words mean. Sam has a new place to store his scarves, tried to get a dashiki in play, and knows where Chris's people are from now. Nathan got cheap meds on the pepperoni coast, did a Christ-like fall, and got surprised by Chris joining the trip! Pecorino coming out of every which way.   Nathan Lund and Sam Tallent are Chubby Behemoth   Mutiny Coffee: mutinyonmainstreet@gmail.com

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"Amo i dettagli e cerco di mettere tutta la mia conoscenza su ogni piatto che faccio", spiega Federico Tidu, chef sardo di base a Sydney, che reinventa un classico della sua regione in una ricetta ricercata ma semplice.

After infamously declaring on his podcast that "spaghetti sucks," Sporkful host Dan Pashman set about creating what he felt was the Platonic ideal of a pasta shape. Once he'd achieved that, though, he realized that his pasta needed a sauce that was its equal. He joins us to discuss his new cookbook, Anything's Pastable, and take calls from listeners.  *This segment is guest-hosted by Matt Katz   RECIPE FOR CACIO E PEPE E CHILI CRISP (photo below) SERVES 4 TO 6 • TOTAL TIME: 35 MINUTES • DEVELOPED WITH JAMES PARK 2 tablespoons kosher salt 1 tablespoon coarsely cracked black peppercorns (see tip) 2 teaspoons cracked Sichuan peppercorns (optional, see note) 3 tablespoons unsalted butter 3 tablespoons Lao Gan Ma chili crisp, plus more for serving 1 pound mafalde pasta (a.k.a. mafaldine or riccia; or use bucatini, pici, or cascatelli) 1 cup (4 ounces) finely grated Pecorino Romano, plus more for serving   Bring 4 quarts of water and the salt to a boil in a large pot. Toast the black and Sichuan peppercorns, if using, in a large, high-sided skillet over medium-low heat, shaking the pan frequently, until fragrant, 1 to 2 minutes; transfer to a bowl, reserving the skillet. Melt the butter in the reserved skillet over medium-low heat. Add 2 teaspoons of the pepper mixture and cook, stirring, until the butter just begins to brown, 1 to 2 minutes. Add the chili crisp and cook, stirring occasionally, until the chili flakes become fragrant and sizzle, 2 to 3 minutes; remove the pan from the heat. (At this point the sauce can sit, covered, for up to 2 hours.) Add the pasta to the boiling water and cook for 1 minute less than the low end of the package instructions. Meanwhile, place the Pecorino in a large heatproof bowl and set aside. A few minutes before the pasta is done, transfer 1/2 cup of the pasta cooking water to the bowl with the Pecorino and whisk until no lumps remain. Use tongs to transfer the pasta directly to the skillet and place it over medium-high heat. Cook, stirring constantly, until any water has evaporated and the pasta is evenly coated with the chili mixture, 1 to 2 minutes. Immediately transfer the pasta to the bowl with the cheese mixture, scraping out the skillet. Add 1/4 cup of the pasta water and use the tongs to rapidly toss everything together until the pasta is well coated and the cheese is dissolved. (There should be extra sauce pooling in the bowl at first, but it should all cling to the pasta after 1 to 2 minutes of stirring. If the sauce looks too thick after 1 minute, add more pasta water 1 tablespoon at a time until smooth and creamy.) Transfer the pasta to a serving dish or individual bowls, sprinkle with more Pecorino and the remaining pepper mixture, and serve with more chili crisp, if desired. TIP: Use a mortar and pestle, rolling pin, or the bottom of a pot or pan to crack whole black peppercorns (and Sichuan peppercorns, if using) into chunks. You want them coarser than if you had ground them in a pepper mill or spice grinder. NOTE: You don't have to use the Sichuan peppercorns to get great results, but they do add a depth to the heat that I think takes this dish to the next level. Plus you'll need them to make Mapo Tofu Cascatelli (page 165), my all-time favorite way to have cascatelli! Cacio e Pepe e Chili Crisp (Dan Liberti)  

After infamously declaring on his podcast that "spaghetti sucks," Sporkful host Dan Pashman set about creating what he felt was the Platonic ideal of a pasta shape. Once he'd achieved that, though, he realized that his pasta needed a sauce that was its equal. He joins us to discuss his new cookbook, Anything's Pastable, and take calls from listeners.  *This segment is guest-hosted by Matt Katz   RECIPE FOR CACIO E PEPE E CHILI CRISP (photo below) SERVES 4 TO 6 • TOTAL TIME: 35 MINUTES • DEVELOPED WITH JAMES PARK 2 tablespoons kosher salt 1 tablespoon coarsely cracked black peppercorns (see tip) 2 teaspoons cracked Sichuan peppercorns (optional, see note) 3 tablespoons unsalted butter 3 tablespoons Lao Gan Ma chili crisp, plus more for serving 1 pound mafalde pasta (a.k.a. mafaldine or riccia; or use bucatini, pici, or cascatelli) 1 cup (4 ounces) finely grated Pecorino Romano, plus more for serving   Bring 4 quarts of water and the salt to a boil in a large pot. Toast the black and Sichuan peppercorns, if using, in a large, high-sided skillet over medium-low heat, shaking the pan frequently, until fragrant, 1 to 2 minutes; transfer to a bowl, reserving the skillet. Melt the butter in the reserved skillet over medium-low heat. Add 2 teaspoons of the pepper mixture and cook, stirring, until the butter just begins to brown, 1 to 2 minutes. Add the chili crisp and cook, stirring occasionally, until the chili flakes become fragrant and sizzle, 2 to 3 minutes; remove the pan from the heat. (At this point the sauce can sit, covered, for up to 2 hours.) Add the pasta to the boiling water and cook for 1 minute less than the low end of the package instructions. Meanwhile, place the Pecorino in a large heatproof bowl and set aside. A few minutes before the pasta is done, transfer 1/2 cup of the pasta cooking water to the bowl with the Pecorino and whisk until no lumps remain. Use tongs to transfer the pasta directly to the skillet and place it over medium-high heat. Cook, stirring constantly, until any water has evaporated and the pasta is evenly coated with the chili mixture, 1 to 2 minutes. Immediately transfer the pasta to the bowl with the cheese mixture, scraping out the skillet. Add 1/4 cup of the pasta water and use the tongs to rapidly toss everything together until the pasta is well coated and the cheese is dissolved. (There should be extra sauce pooling in the bowl at first, but it should all cling to the pasta after 1 to 2 minutes of stirring. If the sauce looks too thick after 1 minute, add more pasta water 1 tablespoon at a time until smooth and creamy.) Transfer the pasta to a serving dish or individual bowls, sprinkle with more Pecorino and the remaining pepper mixture, and serve with more chili crisp, if desired. TIP: Use a mortar and pestle, rolling pin, or the bottom of a pot or pan to crack whole black peppercorns (and Sichuan peppercorns, if using) into chunks. You want them coarser than if you had ground them in a pepper mill or spice grinder. NOTE: You don't have to use the Sichuan peppercorns to get great results, but they do add a depth to the heat that I think takes this dish to the next level. Plus you'll need them to make Mapo Tofu Cascatelli (page 165), my all-time favorite way to have cascatelli! Cacio e Pepe e Chili Crisp (Dan Liberti)  

Un piatto di pasta che celebra alcuni prodotti dell'estate, con cipolle rosse e prugne in primo piano, proposto da Alessandra Papazzo, chef e ideatrice di Osteria Papazzo, ristorante italiano (per il momento pop up) a Newcastle.

Chiara Pepe is a third-generation winemaker in Abruzzo Italy. Her grandfather's grandfather made home wine in the basement dating back to the late 1800's, eventually becoming Emidio Pepe in 1964, one of the most highly regarded and sought-after wines in the world. Chiara, along with her mom and sister run the winery with Chiara overseeing the land, vines, grapes, and cellar. She farms biodynamically with no intervention in the cellar and is a magician with Trebbiano and Montepulciano d' Abruzzo. She is in NYC to pour at the Karakterre and other events.  Photo Courtesy of Sam Benrubi.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

Welcome to Episode 1627 Stevie Kim moderates Clubhouse's Ambassadors' Corner – In this episode, Robert Maggi interviews Massimo Pasetti. 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? Co-Moderator - Half Welsh, half Italian. Born and bred in Puglia He is now settled in Cardiff where he's been for the past 4 years. After graduating in 2012 from Aberystwyth University in Business and Management with Spanish, It was a simple wine course back in 2013 that sparked his passion for wine and he now hold the AIS certification as a Sommelier, level 3 WSET, and recently qualified as an Italian Wine Ambassador with the VIA Accademy. He has extensive experience in the sector including time with the award winning Australian winery ‘Jim Barry Wines' as well as dedicating the last 5 years to the promotion of wines from Puglia around the globe. His passion is now his job, and he now runs his own company, WinesnVines, with the aim to import and distribute wines from Italy in the UK market, focusing on smaller producers and native varieties from Italy. He recently founded and organised the 2nd edition of the Cardiff Wine Festival. He is a real wine enthusiast and always on the hunt for new varieties! Connect: Facebook Robert Maggi Instagram rbm89 LinkedIn Robert Maggi Website www.winesnvines.co.uk Guest Bio - Massimo Pasetti I'm one of the three sons of Domenico Pasetti, the owner of the Pasetti Company. My brother, my sister and I have different roles in the Winery: Francesca Rachele is in charge of the administration, Davide, who is an oenologist, is in charge of the wine production and I'm in charge of the export and international visibility. Pasetti is a 5 generations long family business. It is one of the most known and stable wineries in Abruzzo and Italy. All of our vineyards (about 80 hectares) are entirely located in the Gran Sasso and Monti della Laga National park, up to 550 meters above sea level. We are focused on Abruzzo native varieties such as Montepulciano, Trebbiano, Passerina and Pecorino. Our wines, including the well-known Testarossa, are currently exported in the majority of countries around the world. Connect: Facebook https://www.facebook.com/pasettiviniofficial Instagram https://www.instagram.com/pasetti_vini/ Twitter https://twitter.com/pasettiwinery Website https://www.pasettivini.it/it/famiglia/ 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: vinitalyinternational.com/wordpress/ _______________________________ Let's keep in touch! Follow us on our social media channels: Instagram www.instagram.com/italianwinepodcast/ Facebook www.facebook.com/ItalianWinePodcast Twitter www.twitter.com/itawinepodcast Tiktok www.tiktok.com/@mammajumboshrimp LinkedIn www.linkedin.com/company/italianwinepodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin! Follow Italian Wine Podcast for more great content - winery interviews from the Clubhouse sessions! Psssst…FYI, this show is our most popular show, find out why by tuning-in!

Mayu's original recipe of carbonara using the oldest Itarian cheese, Pecorino and soy milk. - イタリア最古のチーズといわれるペコリーノチーズと豆乳を使った真由さんオリジナルのカルボナーラです。

Most of us are quite familiar with Italian red wine varieties but of course they make excellent white wines too. Join our friends Olivia and Andrea from Italian Wine Tales as we explore the different grapes and varieties of Italian white wines found from coast to coast. Cin cin! Read the full episode show notes here > untolditaly.com/189The Untold Italy travel 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 our mailing list and get our FREE Italy trip planning checklist - subscribe here | Join us on tour: Trip schedule | Visit our online store | Follow: Instagram • Facebook • YouTube • Italy Travel Planning CommunityThis show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/5930920/advertisement

Hi everyone, It's great to be back with some more recent releases and one from 1984! All great music from Scotland I'm sure you will agree. Thanks again for listening to this podcast. We were looking at the stats the other day and you are truely listening worldwide! If you would like to support this podcast you can do so by going to http://www.patreon.com/handsupfortrad Live from the Storeroom by Kris Drever Track – Harvest Gypsies https://krisdrever.bandcamp.com For The Night by Elephant Sessions Track – After Hours https://elephantsessions.bandcamp.com An t-Each Uisge (The Water Horse) by Hamish Napier Track – The Power of the River https://hamishnapier.bandcamp.com SULA by Dàimh Track – Tha Ghaoth an Iar a' Gobachadh https://daimh.bandcamp.com/album/sula Land of Eden by Lucie Hendry Track – Fractured https://luciehendry.bandcamp.com/album/land-of-eden Unplugged No. 1 by GLIN Track – Castlerock https://glin.bandcamp.com/album/unplugged-vol-1 Speak of the Devil by Dallahan Track – The Picture On The Wall https://dallahan.bandcamp.com/track/marina Long Night to New Orleans by Face The West https://facethewest.bandcamp.com/track/the-long-night-to-new-orleans Anthem for the Common Man by Battlefield Band Track – I Am The Common Man https://www.templerecords.co.uk Bernadette by Orphean Sprig https://www.orpheansprig.com Banjaxed by Ciaran Ryan Band Track – Ode to Pecorino https://ciaranryan.bandcamp.com/album/banjaxed

Jen goes cloth less in her new home. Gabe eats some surprise beef. Kris gets her fix. Nicole walks the hallway of death to binge potato chips in hell. Debbie turns her stupid into more stupid. 90 Day Fiance The Other Way S4 Ep4 Youtube: www.youtube.com/c/TrashTalkPodcasts Tiktok: @trashtalkpodcasts Instagram and Twitter @90daypodcast Traceycarnazzo.com Tracey Carnazzo @trixietuzzini Noelle Winters Herzog @noeygirl_ Bonus content at Patreon.com/TrashTalkPodcast