Podcasts about Pecorino

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

Rio Mare, brand di Bolton Food e uno dei più importanti marchi italiani di conserve alimentari ittiche, presenta due nuove referenze di Pesti al Tonno ispirate alla tradizione culinaria italiana siciliana e ligure: melanzane e pomodori secchi sapientemente lavorati per un gusto semplice e avvolgente e basilico e pinoli per chi cerca un sapore più raffinato e delicato. A un anno dal lancio dei Pesti al Tonno Rio Mare come nuova gamma di prodotti del brand, i gusti Tonno con Melanzane & Pomodori Secchi e Tonno con Basilico & Pinoli entrano a far parte della linea già composta dalle versioni Tonno, Olive Nere & Peperoncino, Tonno con Pistacchi & Limone e Tonno Mandorle & Pecorino.

Mary Jo e Daniele Di Ianni consigliano il pecorino allo zafferano dell'Altopiano di Navelli (Aq).

Hi there, in this episode I share with you my friend Cathy who runs a local radio broadcast called the Daily Mirror Heres the recipe for the croquette: Large knife Cutting board large pot for frying Colander to strain potatoes Potato ricer Medium bowl with egg wash 2 Large bowls one for potato mixture, one for breadcrumbs Large baking sheet with baking paper Slotted spoon 1 kg Desire Potatoes  1/2 cup of Parsley Chopped 3 tbsp Pecorino cheese or Parmesan cheese Proscuitto Crudo, about 4 slices, if you want you don't have to put it in. Mozzarella cheese 2 Eggs 1 for mix, 1 for egg wash 1 tsp Nutmeg optional Bread crumbs Fresh is best or Panko Breadcrumbs Salt & Pepper Sunflower oil or Canola Oil, for frying Wash your potatoes, then cut them in half—no need to peel them for this recipe. Add the potatoes to a large pot with water and boil on medium-high heat for 20 minutes. While the potatoes are cooking, dice the prosciutto crudo and mozzarella. This helps the cheese melt inside the potato croquettes. Cool the potatoes slightly; they need to be warm for mashing. Then using the potato ricer, mash them into a bowl and let them cool for another five minutes. Add the parsley, pecorino cheese, salt, a generous amount of pepper, and one egg into the cooled mashed potatoes. Don't be afraid to add more pecorino if you want! Mix the potato mixture using one hand until well combined. It's time to shape and add the filling into the potato croquettes. Wet your hands, have a side dish with water this will help you to dip your hands into it and then scoop up a portion of potato and flatten it, leaving a dent for the mozzarella and ham filling. Once filled, close the croquette and roll it into a log shape, ensuring the edges are square. Set aside on a tray lined with baking paper. Repeat until all the potato croquettes are formed. Add oil to a large pot and have your stove on medium-high heat. Cover the potato croquettes with beaten eggs and breadcrumbs one by one, making sure they're completely covered. Set aside once you have done this step so they can rest and firm up. Place croquettes (depending on your pan, make sure that they are loose so that they have room to fry) into your hot oil and gently stir as they cook for three minutes or until golden brown. When each one is ready, remove the croquettes with a slotted spoon. Drain each batch on a plate with paper towels and repeat until all the potato croquettes are cooked. These croquettes are street food in Sicily, you can place them into a roll and mangia enjoy! Cathy website is: www.unbosoming.com.au Here Instagram and Tiktok are: DailyMirror. https://www.unbosmoning.com.au https://www.carmelascucinaclass.com.au   --- Send in a voice message: https://podcasters.spotify.com/pod/show/carmelascucinaclass/message

Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Learn more about your ad choices. Visit megaphone.fm/adchoices

"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。

Welcome to Episode 1553 in which host Victoria Cece interviews Sabrina Faricelli & Samuele Radica of Tenuta Arabona Organic Wines this week on The Next Generation. The Next Generation where Victoria Cece interviews young Italian wine people shaking up the wine scene. More about the winery Tenuta Arabona, founded in 2006, is the prosecution of the farm that my parents, Pasquale and Dina, passionate winemakers, have created in the late 60's.After completing my studies in farming, I have completely dedicated myself to the company by increasing its size and starting a slow and deep restructuring. The company, still family owned, covers an area of 20 hectares of vineyards and approximately 1.5 hectares of olive groves. I cultivate typical Abruzzo's vines such as Montepulciano, Trebbiano, Pecorino, and international vine such as Chardonnay and Cabernet Sauvignon. Since 1991 I adopted the methods of organic farming and, in 2006, with my wife Maria Antonietta, I realized a dream pursued for a long time: transform naturally all the products of our land, to offer to our customers a product of natural excellence. Connect: Website: https://www.tenutaarabona.it/ More about the host: Victoria Cece is a food and beverage storyteller whose curiosity is somewhere deep in a bowl of pasta or a bottle of wine. A fool for history, you can find her reading up about ancient grape varietals or wandering around a little Italian town eating everything in sight, under her alias Slutti Spaghetti. Connect: Instagram: @sluttispaghetti Twitter: @sluttispaghetti LinkedIn: https://www.linkedin.com/in/victoria-cece/ _______________________________ 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! If you want to be part of the next generation then like and share this track! We will remember you when you need dentures and a straw for your wine!

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

In this installment of Freedom July we travel all the way to Italy with the ladies from The Hallmark Mahogany flick Unthinkably Good Things. It stars Karen Pittman as Allison, a woman who is at a crossroads in her life. She needs the love and support of her besties Melina, played by Joyful Drake, and Reesa, played by Erica Ash, who come to visit her in Italy. Unfortunately, their lives are in an upheaval all their own. In this episode: we marvel at 'cheese boyfriends' and use the word pecorino in a myriad of inappropriate ways, explore the circle of life...in bruschetta, and give marginally useful 'The More You Know'  advice with some spicy topics peppered in. We are loving the Mahogany writing in this movie and are living our lives like they're golden on this journey with Unthinkably Good Things.

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

Welcome to Episode 1364; part of our Italian wine interview series set in Dusseldorf, Germany. Today Joy Livingston interviews Elise Rialland of Casale del Giglio. Stevie Kim and her team travelled to Dusseldorf, Germany this March to collaborate with ITA, the Italian Trade Agency. ITA was organizing some incredible Masterclasses featuring the best wines Italy has to offer. Each masterclass was led by the Master Sommelier Eros Teboni (awarded Best Sommelier Worldwide in 2018), and they wanted us there to document the amazing 3 days! Tune-in each Thursday as we bring you the great interviews that unfolded over the course of 3 days. More about today's winery: Casale del Giglio has always been motivated by the desire to produce top quality, fairly-priced wines in a swathe of land, the Agro Pontino, little known until recently for its viticutural potential. The aim of the experimentation programme, conducted in 1985 on 180 acres of vineyard, has been, and still is, twofold: first to favour those cultivars which, by their nature and through targeted management, have proved to interact most successfully with the soil and climate of the territory; second to rediscover and restore the status of native vines once thought to be obsolete, such as Biancolella di Ponza, Bellone di Anzio, Cesanese di Olevano Romano and Pecorino di Accumoli. To learn more visit: Website: www.casaledelgiglio.it Instagram: https://www.instagram.com/casaledelgiglio/ Facebook: https://www.facebook.com/CasaledelGiglioVini/ Twitter: https://twitter.com/CasaleGiglio More about the interviewer: Joy Livingston is the Producer of Italian Wine Podcast. Narrator extraordinaire and Scienza whisperer Joy Livingston has been known to edit the occasional book from time to time. When Joy is not busy Producing the podcast she is also working hard on the Mamma Jumbo Shrimp YouTube channel where many of the interviews stream on video! Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, cin cin!

If you are passionate about food, wine, family and friends, Tuscany beckons like few places on the planet with rolling hills and luscious abundance. Nestled in the magnificent, ancient province of Sienna, in the village of Montefollonico, is Tuscan Women Cook, an immersive cooking experience destination curated by Coleen Kirnan, which welcomes global guests for the culinary trip of a lifetime each week of the year. Join Margaret as she welcomes Coleen from the kitchens of Montefollonico for an inspiring conversation about the total-immersion Tuscan cooking school vacations she hosts in the medieval town in the heart of Sienna. Steps from the bountiful vineyards of Orcia DOC in the heart of Brunello di Montalcino and Vino Nobile di Montepulciano, and the olive trees and farms where the most irresistible traditions and flavors come from, Tuscan Women Cooks shares legacy recipes, techniques and traditions with guests from all over the world. Tuscan Women Cook  where "guests are warmly welcomed and served special multi-course menus that highlight the freshest ingredients of the season."  If your Dreamscape is redolent with the perfume of truffles unearthed nearby, shaved paper-thin over fresh-made ravioli, plump with Pecorino delivered from the local dairy farmer, plated with a drizzle of oil pressed from the most recent harvest from olive grove located in the agriturismo just down the road, Tuscan Women Cook might be calling your name. You can always enjoy a taste of Tuscany from your own kitchen with the cookbook: Tuscan Women Cook: Nonnas. Memories. Recipes.

PECORINO CHEESE: WHAT IS IT ANYWAY? Pecorino cheese is any hard, semi-hard or fresh cheese that is made using sheep's milk. Seven pecorino cheeses have protected designation of origin status, or DOP, under the European union law. This means they've been aged upwards of 8 months and are a stagionato, pasta dura (hard) cheese. The Italian word for sheep is pecora, which stems from the Latin word pecus (livestock), hence the name pecorino.

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

Una ricetta tutta da scoprire: semplice da realizzare a casa e molto saporita. Adatta a tutti i palati e che si presta ad essere modificata per andare meglio incontro a tutti i gusti.

Hvad pokker drikker man til spaghetti carbonara, som indeholder både ost og æg, som virkelig udfordrer vinen? Eller hvad med pasta med tomatsauce - skal det være rød- eller hvidvin?  Søren & Søren undersøger og smager følgende vine:  2021 Coenobium, Monastero Suore Cistercensi Vitorchiano (175 kr., Terroiristen) 2021 Pecorino, De Fermo (239 kr., Terroiristen) 2020 Chorey-lès-Beaune, Jadot (329 kr., Kjær & Sommerfeldt) 2021 Basadone Pelaverga, Castello di Verduno  (185 kr./ 165 kr. v. 6 fl., Vinova) 2021 Barbera Bricco Francia, Villa Terlina (125 kr./100 kr. v 6 fl., Vinova) 2020 Chianti Classico, Burondonno (1 l 215 kr. )  See omnystudio.com/listener for privacy information.

Diciannovesima puntata della quarta stagione della rubrica, nel canale spreaker J-TACTICS, dedicata alle women ed alle giovanili della Juventus, J-WORLD.Dopo 49 gare da imbattute, le Juventus Women cadono in casa.A Vinovo, è il Milan ad avere la meglio al termine dei 90 minuti.Decisivi, in favore delle rossonere, i gol di Piemonte su rigore e Thomas, mentre la Juve, in dieci per un tempo dopo il rosso a Boattin proprio in occasione del penalty del vantaggio, crea tanto nel secondo tempo, ma trova il gol troppo tardi.Lo sigla Sembrant all'ultimo istante.Ora, a due gare dalla fine della prima fase, la classifica dice Roma 42 punti e Juve e Fiorentina all'inseguimento a 34.Le Juventus Women sono in semifinale di Coppa Italia Femminile.A Vinovo, contro il Chievo, le bianconere si impongono con lo stesso risultato dell'andata: 3-0.I gol portano le firma di Bonansea, Caruso e Girelli, con buoni segnali da parte delle nuove arrivate Nyström e Simon, e delle giovanissime impiegate oggi.Da Duljan, autrice dell'assist del vantaggio e protagonista dell'azione del rigore del raddoppio, fino a Pfattner e Schatzer. In semifinale la Juve affronterà l'Inter.Dall'altra parte del tabellone Roma-Milan.Seconda vittoria consecutiva per la Juventus Next Gen che supera in trasferta, 0-1, la Pergolettese grazie alla rete nel finale di Pecorino.È ancora una volta l'attaccante classe 2001 il man of the match, proprio come successo domenica ad Alessandria con il gol vittoria segnato contro il Vicenza.Terza vittoria di fila per la Juventus Next Gen, che supera anche il Piacenza al Moccagatta: 2-0, al termine di una gara convincente e con un Super Pecorino, che sembra non volersi più fermare, ancora in gol (e stavolta si tratta di doppietta).Termina con un ko per i ragazzi di Mister Montero la sfida d'alta classifica di Vinovo contro la Fiorentina.I viola si impongono 1-5, valorizzando al massimo il secondo tempo dopo che il primo, più equilibrato, si era chiuso sull'1-2.Di Hasa l'unico gol bianconero di giornata, con uno splendido calcio di punizione.Berti due volte, Vigiani, Toci e Di Stefano, invece, le firme ospiti.Termina contro il Genk l'avventura della Juventus Under19 in UEFA Youth League.Dopo 90 minuti di battaglia, chiusi dai bianconeri in 9 per le espulsioni di Dellavalle e Nonge Boende, i belgi conquistano l'accesso al prossimo turno ai calci di rigore.Decisivo, al quinto tiro dal dischetto, l'errore di Yıldız.Finisceca reti bianche il match dei nostri ragazzi dell'Under16 opposti ai pari età del Cagliari.Mentre i ragazzi dell'Under15 conquistano i 3 punti, sconfiggendo 2-1 i rossoblù cagliaritani.Sconfitta pesante e inattesa per le ragazze dell'Under19 femminile, che subiscono 4 gol dalle padrone di casa del Milan.Non mancherà poi uno sguardo ai prossimi impegni delle women e delle giovanili:Fiorentina-Juventus women,Sabato 11 febbraio, ore 12:30.Pro Sesto-Next Gen,Sabato 11 febbraio, ore 14:30.Juventus-Sassuolo Under19,Domenica 12 febbraio, ore 15.Juventus-Sassuolo Under17,Sabato 11 febbraio, ore 15.Torino-Juve Under16,Domenica 12 febbraio, ore 13.Torino-Juve Under15,Domenica 12 febbraio, ore 15.Juventus-H. Verona Under19 femm.,Domenica 12 febbraio, ore 15.Anche quest'anno sarà nostra guida nel mondo Juve, il sempre competente e preciso amico Roberto Loforte, Fuori rosa TV.

Sean was joined for Movies and Booze by Esther McCarthy, Lynda Coogan and Fionnuala Jones, with thanks to Marks and Spencer. Today's wines are listed below:   White - Tor del Colle, Pecorino, Terre di Chieti IGT, Italy €15.50 Red - Tor del Colle, Montepulciano d'Abruzzo DOC, Riserva, Italy €15.95

It's Guest Time!  This week we chat and sip with fitness specialist Nicole Greco Peepas.  Just a few things that make her great; success in achieving a  black belt, dynamic boxing coach, weight lifting and Crossfit facilitator, mom, partner, friend...you need to listen and hear what the layers of life experience have brought Nicole and where they are taking her!  What I love about her and  this entire Podcast crew - we aren't any different from YOU.  Let's do this together!Then we taste a new grape to YOU; Pecorino from Italy.  IlCrinale, Offida, Pecorino, 2020A Review Of This Wine From Vivino:https://www.vivino.com/US/en/il-crinale-micaur-offida-pecorino/w/1264252More About Riedel Stemware:https://www.crystalclassics.com/riedel/riedel.htm?utm_source=google&utm_medium=cpc&utm_campaign=Riedel&utm_content=riedel%20stemware&utm_term=stemware%20riedel&gclid=CjwKCAiA8OmdBhAgEiwAShr403SXIri2tX27mymLVntLMa0idsEfSOlrGxaZGTNlSu6zPqxfwN9SPxoC4AMQAvD_BwEFind Nicole Greco-Peepas:Instagram: @nicolepeepasLink to Nicole's class at Equinox: https://www.equinox.com/groupfitness/9438073Attend a class with Nicole or book private training: https://evolvecycleandfitness.comBook a class through the Fitdegree Application:https://app.fitdegree.com/select-fitspotFind Christine D'Angelo:Instagram: @christine_dangelo_ Facebook: @Christine Casiero D'AngeloSet yourself up with Christine D"Angelo as a COACH on the 1st Phorm App!  https://www.1stphorm.app/StineDFind Susan Pajak:Instagram: @winegirlgonewildFacebook: @Susan PajakPersonal Blog: winegirlgonewild.comhttps://winegirlgonewild.comSend us a note!   workoutsandwinepodcast@gmail.com

As Italian-Americans, one of the things we look forward to the most each Holiday season is the Feast of the Seven Fishes on Christmas Eve. If you have never heard of or been to this celebration, all we can tell you is that you are missing out! The Feast of the Seven Fishes is a raucous party of food, family, fun, and, of course, wine! We'll tell you how our family celebrates this amazing bash, the types of seafood we eat, and, most importantly, we'll taste and review three wines that we think will be the perfect fit for this, or any other, Holiday celebration. Naturally, all of the wines are Italian, and because the meal revolves around seafood, all of the wines are white - however, we have some recommendations for white wines that you may not have heard of, but that are fantastic, reasonably priced, and should be easy to find. Wines reviewed in this episode: 2021 Argiolas Costamolino Vermentino, 2021  Umani Ronchi Terre di Chieti Vellodoro Pecorino, and 2021 Zenato Lugana San Benedetto.Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: www.thewinepairpodcast.comFollow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

Chef Valentina, al secolo Valentina Camillacci, condivide una ricetta che viene dalla sua zona, la Ciociaria.

"Natural Rinds" is a big banner, encompassing a wide range of semi-firm to hard cheeses--everything from Asiago, Beaufort and Cheddar to Pecorino, Roncal and Tomme. Here we talk about what goes on inside the rind, and why it matters what's on it. Show notes here.

http://loosescrewsed.com Join us on discord! And check out the merch store! https://discord.io/LooseScrews Headlines for this episode: Squad Update: No wars. No elections. No Expansions (yet…coming soon). Social engineering in LHS 3980 - pushing United 6 Andromedae into control (this will help us in 6 Andromedae). Still in progress Several systems trying to heat up…commanders seem to be whacking the moles back down. Current goal: NOT to expand (until we prep someplace we actually want to expand to). Brotherhood of Terra Mater has multiple wars going on, and could really use a hand. All details in the #standing-orders and/or the #loose-screws-factions channels of the Discord. Thargoid Bug Report: ? http://thargoid.watch https://www.goidhub.com/ Bug Bug Report: Remember to vote up the GPU utilization issue on the tracker! Now the 8th top voted; keep it going (update from tracks issue) https://issues.frontierstore.net/issue-detail/48884 Transition from SRV to on-foot causes a crash and SRV is back inside the ship when you log back in (raised by GroverKiwi). Obviously, this could be a major problem if you're a long way from your ship when it happens .https://issues.frontierstore.net/issue-detail/50393 In-Game News: Blame The Bard (Galnet Commentary) Dev news: Stream: Frameshift Live #13 https://youtu.be/v6ewZlrnqPw Update 13 due post hoc issues Thargoids in CQC! (in other news, CQC us fixed!) Horizons upgrade to 4.0 codebase will not allow instancing with Odyssey. Chig chat: Discussion: Salvation: What do we think is going to happen / What do you want to happen? Community Corner: Twitch drops from fdev affiliates Operation 2hot2messy Cheese. Pecorino is one of the world's most ancient cheeses. The three Pecorini trace their roots back to Sardinia's ancient history of traditional shepherding and cheesemaking, although the oldest Pecorino most likely comes from even before that, in the countryside near Rome. Movie anniversaries: 10 Years: The Bourne Legacy (August 10) 15 Years: The Bourne Ultimatum (August 3) Stardust (August 10) Superbad (August 17) 20 Years: Signs (August 2) 25 Years: Event Horizon (August 15) The Full Monty (August 15) 30 Years: Unforgiven (August 7) 35 Years: Masters of the Universe (August 7) Dirty Dancing (August 21) 40 Years: Fast Times at Ridgemont High (August 13) 55 Years: In the Heat of the Night (August 2) 60 Years: King Kong vs. Godzilla (August 11) 65 Years: 3:10 to Yuma (August 7) 80 Years: Bambi (August 21) If you like the show please rate and review on your podcast app, which helps people find the show. Join us on Discord at discord.io/loosescrews and check out the merch store at loosescrewsed.com for mugs, t-shirts, hoodies, and more.

Lisa is joined by Tanya Linton who shares some great meals in a jar that include salads, soups, rice bowls, and more!  Tanya Linton is Director of Original Production at Home and Garden Television and oversees some of its most successful shows. She's an accomplished writer and producer who is able to work across a variety of genres. She is also the co-author of The Ice Cream Bible.150 Best Meals in a Jar: Salads, Soups, Rice Bowls and More:Canning jars are perfect for a healthy and delicious salad. The dressing goes on the bottom, with heavier or harder ingredients making up the next layer(s), perhaps topped off with some fresh leafy greens. Everything stays crisp and separate until it is time to toss the salad in a bowl ready to serve and enjoy. When made ahead these 150 tempting and innovative recipes last for days in the fridge for almost a week's worth of lunches and/or dinners. These "grab and go" salads are ideal on those harried weekday mornings or busy weekends. Tanya Linton includes creative snacks and breakfasts as well as a chapter devoted to rice bowls and even desserts. Lettuce-based salads like Italian Salad (chopped salami, spicy green beans, white beans and Pecorino), Green Goddess (sugar snap peas, proper peas and edamame with hoisin chicken) or Sweet and Salty Salad (arugula, figs, buffalo mozzarella and prosciutto) are great for the whole family. For something more hearty, there are also noodle and grain/legume based salads like Pasta Carbonara Salad (pasta, cooked eggs, cooked pancetta, baby arugula), Chicken Soup Salad (noodles, carrots, celery, chopped kale and chicken) and Layered Tabbouleh Salad (couscous, cucumber, tomatoes, parsley, onion). For a dessert idea for an office celebration or a picnic, Pretty Pavlovas, Layed Cheater Chocolate Cheesecake and Banana Bread Parfait are favorites.

Welcome to Episode 1035 Marc Millon interviews Elise Rialland of Casale del Giglio in this episode of Wine, Food & Travel with Marc Millon on the Italian Wine Podcast. More about today's winery: Casale del Giglio has always been motivated by the desire to produce top quality, fairly-priced wines in a swathe of land, the Agro Pontino, little known until recently for its viticutural potential. The aim of the experimentation programme, conducted in 1985 on 180 acres of vineyard, has been, and still is, twofold: first to favour those cultivars which, by their nature and through targeted management, have proved to interact most successfully with the soil and climate of the territory; second to rediscover and restore the status of native vines once thought to be obsolete, such as Biancolella di Ponza, Bellone di Anzio, Cesanese di Olevano Romano and Pecorino di Accumoli. To learn more visit: Website: www.casaledelgiglio.it Instagram: https://www.instagram.com/casaledelgiglio/ Facebook: https://www.facebook.com/CasaledelGiglioVini/ Twitter: https://twitter.com/CasaleGiglio 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!

Sam enjoys bringing social media users on a taste of Italy with lovely photos and informative videos. Sam is my guest for episode 25, of thehttps://arewehomeyetpodcast.com/ ( Are we home yet? podcast), is from Boca Raton Florida, in America, and has been a flight attendant for 15 years. For the past 5 years, Same has considered Florence, Italy her home, a home she has made with her boyfriend Michael Angelo. One of her favorite Italian specialties is Pecorino cheese. This flavorful cheese can be enjoyed in a variety of dishes or simply paired with a glass of red wine. Pecorino cheese is produced in several regions of Italy, but the best-known variety comes from Florence. Florence is home to several artisanal cheesemakers who produce pecorino cheese using traditional methods. The city's climate and landscape are ideal for raising sheep, and the Florentine hills provide plenty of grazing land for the animals. As a result, Florence is widely regarded as the birthplace of pecorino cheese. Sam never would have guessed that she would end up falling in love with an Italian guy and moving to Italy, but that's exactly what happened. It all started when she met Michael Angelo at a birthday party for a mutual friend. The party was being held on the Tuscan hillside in an area called Siena. They hit it off immediately and kept in touch after she returned home to the United States. Three months later, she took a leap of faith and flew back to Italy to visit Michael Angelo. They didn't know much about each other, but they quickly fell head-over-heels in love. Now, five years later, they're still together and living on the Tuscan hillside. Sam couldn't be happier with how things have turned out. She's grateful for the chance encounter that led her to the love of her life. Although Sam lives in Italy with her boyfriend, as a flight attendant she flies back and forth from Italy to America. Sam loves being a flight attendant. https://arewehomeyetpodcast.com/a-taste-of-italy-begins-with-pecorino/ (If you want to know more insider knowledge about becoming and being a flight attendant and living in Italy, tune in to episode 25 of the Are We Home Yet podcast and hear more from Sam!) Connect with Sam via linktree,https://linktr.ee/aperilife ( here) https://are-we-home-yet.captivate.fm/listen (Subscribe, Download, Share, Rate, Review the podcast!)   Connect with the Are you home yet? podcast below:  IG @https://www.instagram.com/arewehomeyetpodcast/ (arewehomeyetpodcast)   FB : @https://www.facebook.com/Arewehomeyetpodcast (arewehomeyetpodcast ) Tiktok: @https://www.tiktok.com/@arewehomeyetpodcast (arewehomeyetpocast) Twitter: @https://twitter.com/arewehomeyetpod (arewehomeyetpod)   Check out thehttps://arewehomeyetpodcast.com/blog/ ( blog) for handy information about living abroad

Two weeks ago I had the privilege of visiting the Abruzzo region of Italy, along with a group of US and Canadian journalists. Montepulciano d’Abruzzo has been a favorite for a long time and with that we tasted Trebbiano, Pecorino and Cococciolla among others. The sparkling and Rosé were also very tasty. Our program this [...]

Chaque samedi dans la Table des bons vivants, Laurent Mariotte, ses chroniqueurs et ses invités nous livrent leurs meilleures recettes.

  Vidcast: https://youtu.be/yAGuNNWRbtI The FDA and Paris Brothers are recalling cheese products sold under the following brands: Paris Brothers, Milton, Bree D'Amir, Cottonwood, and Pecorino.  These products are all contaminated with listeria monocytogenes.  This bacterium causes serious and sometimes fatal infections in the very young, elders, and in those with weakened immune systems.  These cheeses were sold in Kansas, Missouri, Arkansas, Iowa, Oklahoma, Nebraska, South Dakota, Mississippi, and Florida.  If you recently bought one of these cheeses, don't consume it but return it to the place of purchase.  For more information, call Paris Brothers at 1-816-455-4188.   https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/paris-brothers-inc-voluntary-limited-recall   #parisbrothers #cheese #listeria #infection #recall  

Hosted by Linda Gassenheimer Featuring Cheese master Crystal Poon on Parmesan, Pecorino, and cheese tips Jacqueline Coleman and Crystal talk wine and cheese pairings Alona Martinez with restaurant reviews Anne Byrne, "A New Take on Cake" Dinner in Minutes to close the show!