Podcasts about piedmonte

TIFF 2025: I denne episoden av årets Filmprat fra Tromsø møter vi den amerikanske regissøren Gregory Kershaw til samtale om kinodokumentaren Gaucho Gaucho som vises i festivalens konkurranseprogram.   Montages leder Filmprat, et daglig arrangement på TIFF, hvor vi fører samtaler med besøkende filmskapere og andre relevante festivalgjester. Filmprat finner sted på Tromsø bibliotek, og blir fra og med i år publisert som podkastepisoder på Filmfrelst-kanalen til Montages. Sammen med co-regissør Michael Dweck har Gregory Kershaw dykket inn i nok et unikt lokalsamfunn et sted i verden, ikke ulikt det de gjorde med sin forrige film The Truffle Hunters, som på TIFF i 2021 vant Aurora-prisen. Nå har de reist fra Piedmonte i Italia til Salta-provinsen i det nordvestlige Argentina, der de skildrer områdets Gaucho-miljø – en rik kulturarv og et døende levesett på landsbygda, der de fortsatt lever på hesteryggen i grenseland mot den moderne verden. I samtalen nedenfor snakker Kershaw om metoden han og Dweck bruker, som utenforstående filmskapere i møte med disse veldig spesifikke samfunnene. Med svært gjennomtenkte og kontrollerte bilder utforsker Kershaw og Dweck en stilisert dokumentarfilmestetikk, og i samtalen nedenfor forteller Kershaw blant annet i detalj om den aktsomme tilnærmingen som da er nødvendig, og hvordan de med sitt filmspråk kan uttrykke andre stemninger og følelser – for å gi en mer sanselig og oppslukende kinoopplevelse. Gregory Kershaw og Montages-redaktør Karsten Meinich møttes til Filmprat fra TIFF-scenen på Tromsø bibliotek torsdag 16. januar, og samtalen presenteres nedenfor i sin originale form. Arrangementet er gjennomført av TIFF og Montages i samarbeid, og podkasten er produsert av Montages. God lytting!

As per tradition, in association with our friends at Dvine Cellars in London, we're presenting a selection of six wines showcasing the same terroir that the Giro d'Italia will visit in May. And, as we've done in other years, we've asked Greg Andrews of Dvine to talk us through the selection on the eve of the race. If you're not into wine, this is NOT the podcast for you! If, however, you do want to hear what Greg and Daniel have to say, stay tuned and head to https://dvinecellars.com/products/the-cycling-podcast-giro-ditalia to make an order. The wines in the case are listed below with links to the (all very informative) producers' websites. Unfortunately, Dvine's cases are still only available to UK listeners but in many instances you will be able to find similar wines, from the same regions, wherever you are. Please also enjoy in moderation! The wines (in Giro route order): STAGE 3: Summer Wolff, GioGio Freisa, Monferrato, Piedmonte (https://www.summerwolffwines.com/) STAGE 6: Cosimo Maria Massini, Annick, Sauvignon Blanc/Vermentino, Tuscany (https://www.cosimomariamasini.com/en/) STAGE 11: Caiaffa, Negroamaro, Puglia (https://www.caiaffavini.it/en/) STAGE 11: Di Majo Norante, Sangiovese, Campomarino, Molise (https://www.dimajonorante.com/en) STAGE 16: Cantina Adriano, Müller-Thurgau, Trentino Alto-Adige (https://www.kellerei-andrian.com/) STAGE 18: Serafini & Vidotto, Bollicine Rosé NV, Veneto (https://www.serafinividotto.it/) Follow us on social media: Twitter @cycling_podcast Instagram @thecyclingpodcast The 11.01 Cappuccino Our regular email newsletter is now on Substack. Subscribe here for frothy, full-fat updates to enjoy any time (as long as it's after 11am). MAAP The Cycling Podcast x MAAP collection is available now. Go to maap.cc to see the full MAAP range. Friends of the Podcast Sign up as a Friend of the Podcast at thecyclingpodcast.com to listen to more than 100 exclusive episodes. Our latest KM0 specials, ‘How to Become a Pro Cyclist' and ‘How to Become an Ex-Pro Cyclist' are available on the Kilometre 0 for Friends of The Cycling Podcast feed now.  The Cycling Podcast is on Strava The Cycling Podcast was founded in 2013 by Richard Moore, Daniel Friebe and Lionel Birnie.

It's time for another episode of Walkin' on the Wild Side and this episode is a 3-parter that we wanted to share with you!  Gabrielle and I travelled to Italy for the Interational Cheese Festival in Bra, and then to Cinque Terre, Florence, and the Tuscan Countryside.  For our first episode, we take you into the heart of the largest artisan cheese festival in the world, focusing on the art and passion of Italian food, and in this case, raw milk cheeses that many times can only be found in remote villages and alpine valleys of Europe.  Yes, sure, it's a different kind of podcast, but if you're a "foodie" and love good food and wine, join us for a different walk on the wild side and learn more about the amazing cheese makers, traditional balsamic vinegar artisans, hazelnut farmers, beekeepers, and more!  Join us to hear interviews, experiences, and stories from the beautiful people and their traditions, and experience the beauty, cuisine, and of course, the wine and cheeses of the Piedmonte region of Italy!Here are some websites to learn more:Slow Food Cheese Festival - https://cheese.slowfood.it/en/Wine Bank:  https://www.bancadelvino.it/en/Wine producers:https://www.abbona.com/https://www.vietti.com/https://www.gdvajra.it/it/homepageOur interviewees and their  websites:Traditional Balsamic Vinegar:  https://acetaiasanmatteo.it/Beekeeper Fabrizio Zagni:  https://foodoteka.com/fabrizio-zagni-le-api-di-airoleThe Restaurant in Verduno:  Trattoria Day Berau, http://www.bercau.it/gallery.aspxAND FINALLY, OUR USA CHEESE ARTISAN SUPERSTARS!!!https://www.jasperhillfarm.com/Interested in having Marvin and Gabrielle speak at your event?  Email us below for more information!Email us at www.walkingonthewildside21@gmail.comFollow us on our two webpages to see photos and blogs about our podcasts and nature in general:Nature Nook PhotographyWalkin' on the Wild SideYou can listen directly from our website at: https://walkinonthewildside.buzzsprout.com, or from any of the major podcast platforms, such as Apple Podcasts, Google Podcasts, Audible, Spotify, iHeart Radio, TuneIn, Stitcher, and more!Subscribe to our podcasts on any of these platforms and leave us a review!We hope you enjoy listening to our podcast and welcome your emails, comments, and feedback.  Hopefully, we will inspire you to get out there and start "Walkin' on the Wild Side"!

Tek çekirdeklilerin lezzet uyumu en çok şeftali ile vişnede fark edilir. Aylin Öney Tan dövülmüş acıbadem kurabiyesi kırıntıları eklenerek yapılacak bir meyve salatası ve bir de İtalya'da adına festival düzenlenen şeftali tatlısını anlatıyor: Sagra della pesca ripiena. #acıtatlımayhoş - Şeftali ve vişne tek çekirdekli meyveler içinde birbirine en uyumlu olan lezzetler. Şeftalinin tatlılığı ile vişnenin mayhoşluğu birbirini tamamlıyor. Elbette bu meyvelerin bünyesinde bulunun hafiften acı bademi hatırlatan tat şeftali ve vişnede de daha belirgin. Tariflerimiz arasında bu iki meyveyle yapabileceğiniz basit bir meyve salatası ve kup gibi bir servis önerisi de var. Şeftaliye acı badem çok yakışıyor. İtalya'da Piedmonte bölgesinde bölgenin ünlü acı badem kurabiyesi “Amaretti” ile yapılan bir şeftali tatlısı var. Şeftaliler ikiye bölünüp kakaolu ve kurabiyeli bir harçla doldurulup fırınlanıyor. Ağustos başında bu tatlı için bir de festival yapılıyor. “Sagra della Pesca Ripiena” haftası boyunca yapılan fırında “Şeftali Dolması” yani “Pesca Ripiena” tarifi ise ölçüleriyle kayıtta…  

Slow Food hareketi sanıldığı gibi yemeği yavaş yemek veya pişirmek üzerine değil, Fast Food'un karşıtı olarak başlamış. 1984 yılında Roma'da bir Amerikan hamburger zincirinin açılması üzerine bir grup gazetecinin hamburgercinin tam önündeki meydanda halka makarna tencerelerle dağıtması üzerine temelleri atılır. Ama Slow Food hareketinin felsefesini anlatan manifesto niteliğindeki kitap 2005 yılında hareketin kurucusu Carlo Petrini tarafından yazılır. “İyi, Temiz ve Adil” başlığı taşıyan kitabın çıkış noktası ise Piedmonte bölgesinin ünlü biberleri. Üstelik yerli olarak kabul edilen bu tür aslen Amerika kökenli, bizde de Kaliforniya veya Amerikan biberi diye satılan çok iri bir dolmalık biber çeşidi, kalın etli, hafif şekerli bir tadı var. Bir gün Carlo Petrini lokanta arkadaşı bir arkadaşının lokantasında yediği bu biberlerle yapılan “Peperonata” yemeğinin tadının aynı olmadığını fark eder. Arkadaşı artık aynı biberin yetiştirilmediğini, Hollanda menşeli tohumların piyasaya hâkim olduğunu söyler. Hikâyenin geri kalanı kayıtta…  

Sulu yemeklerin en sulusu kuşkusuz haşlama. Lif lif dağılacak denli iyi pişmiş et, yanında patates, havuç, soğan, hepsinin içinde yüzdüğü şeffaf, pırıl pırıl şifa dolu bir et suyu. Esnaf lokantası müdavimlerinin vazgeçemediği bir lezzet. Kimi zaman karabiber ve birlikte servis yapılan çeyrek limonla başlı başına bir öğün yerine geçen doyurucu ve sağlıklı bir seçenek. İtalya'nın kuzey doğusunda Piedmonte bölgesinde özellikle Torino kentinde çok benzer "Bollito Misto" yemeği var. Fransız mutfağının temel yemeklerinden "Pot eu Feu" neredeyse aynı. İngilizlerin haşlama yemeğinin, “Boiled beef & Carrots" yani "Dana Haşlama ve Havuç” diye 1909 yılında şarkısı bile yapılmış. Bizde yemeğin suyu makbulken onlarda içindeki haşlamalar öne çıkıyor. Viyana mutfağının imza yemeği "Tafelspitz" ise et suyunu çorba olarak, haşlamalarını ana yemek olarak sunuyor.

Barry Jernigan talks about his ancestors from Turin arriving in Illinois in the late 1800's and his extensive documentation research.Farmers and Nobles traces the research path of blogger and podcast host Bob Sorrentino. Bob began researching his family roots in 2008 beginning with his great-grandfather's calling card brought from Italy by his paternal grandmother Maria Luigia Piromallo. https://www.italiangenealogy.blog/farmers-and-nobles/Farmers and Nobles Read about my research story and how to begin your family research.Support the showPurchase my book "Farmers and Nobles" here or at Amazon.

Long before we spoke of "regenerative" farming, before "sustainable" was a thing, before "renewable", almost before "organic", there was "local". Local was a guy you knew. Who grew stuff. Maybe it was corn, or potatoes or flowers or milk. In the case of Balsam Farms, it was mostly corn, and it sat atop a flatbed wagon at the intersection of Windmill Land and Town Lane in Amagansett. You took what you needed and put the money in the box on the corner. It made the news only because periodically, someone would try to steal the money box. Progress was an increasingly sturdier, more theft resistant "honor box". Today, of course, most of what Balsam Farms does on its 200 acres of farmed land here on the South Fork is regenerative, sustainable, renewable, organic. And it's definitely still local. In this week's episode, farmer Ian Calder-Piedmonte sits down and revisits the history, the vision, the drawbacks, the obstacles and the rewards (spoiler alert- it ain't the money, despite the high price of corn!) of farming this way on the South Fork of Long Island. The place where most people drive a Mercedes (or the like), refer to it as The Hamptons, and know nothing of the rich soil and the history of that soil, and what makes Balsam Corn (and tomatoes, and asparagus and melons and yes, shishitos) taste so damn good.

The self-professed BAROLO BOYZ are back for a part two! Join Travis and Benny Calhoun in the second part of their journey as they explore the areas of Piedmonte that grow the prestigious Nebbiolo grape, and recount the tale of the original Barolo Boys. Then, stick around for a very heartfelt Seven Things, during which the boys invent not one, but two new dishes to add to their Californian-Italian-fusion street food cart, Holy Ravioli.

Adrien and Hallie take a week off and invite Venice Beach food cart owners, Travis and Benny Calhoun, Guy Fieri’s biggest fans and self proclaimed BAROLO BOYZ. Join Travis and Benny in part one of their journey as they explore the areas of Piedmonte growing and celebrating the prestigious Nebbiolo grape and recount the tale of the original Barolo Boys.

Na het overweldigende succes van het eerste seizoen werden we door Wat Schaft de Podcast uitgenodigd voor een heuse crossover aflevering, over... kaasfondue!Jonas en Jeroen hebben al heel wat onderwerpen weten te verslaan in Wat Schaft de Podcast. En ze weten prima welke kaas ze lekker vinden, maar de materie achter Kaasfondue is toch wel echt andere koek. Daarom hebben Jonas en Jeroen onze hulp ingeschakeld. Gezamenlijk gaan we op zoek naar de perfecte Kaasfondue.In deze aflevering kom je alles te weten over de chemische processen die komen kijken bij Kaasfondue, welke kaassoorten je het beste kunt gebruiken en er is zelfs een vegan recept voor het vegetarisch repertoire!Shownotes #40: Kaasfondue1. Drankjes: Arneis & Gruner VeltlinerIn overleg met wijnleverancier Okhuysen heeft Jeroen twee mooie witte wijnen uitgekozen voor bij de kaasfondue. De Arneis uit de Piedmonte en de meer toegankelijkere Gruner Veltliner. De Arneis is een hele droge witte wijn met een heel klein pareltje. Met een zure en ziltige smaak. De Gruner Veltliner heeft ook een tintel in de wijn, net als de Arneis en hij heeft een zure, ietwat minder ziltige smaak. De Gruner Veltliner is met zijn zuurgraad goed geschikt om de kaasfondue mee te bereiden en smaakt er ook heerlijk bij.Voor de smaak drinken heel veel mensen witte wijn bij Kaasfondue, maar volgens het Britisch Medical Journal kun je het beste thee bij de Kaasfondue drinken. Vermijd in ieder geval de Schnapps achteraf, want dat gaat helemaal mis.2. KaasfondueDe historie van kaasfondue is eigenlijk kort maar krachtig: Zwitserse kaas overproductie in het kwadraat. Maar waar wordt kaasfondue nu echt van gemaakt? Er zijn veel verschillende regionale recepten. De meeste Kaasfondues bestaan uit verschillende kazen uit bergachtige regio's.Met dank aan Esther Hainenbach, een scheikundige en lid van onze brigade, is het chemische proces dat komt kijken bij Kaasfondue verhelderd. Belangrijk om te bedenken is dat Kaasfondue net als mayonaise een emulsie is. En nog lastiger: een warme emulsie. Lees ook de blogpost van Jeroen en Esther over het chemische proces van de kaasfondue.Heb je al onze tips opgevolgd en krijg je toch een draderige structuur of een bal?Voeg iets meer zuur toe (bijvoorbeeld met citroen).Voeg een papje van maizena toe.Voeg een smeltkaas toe alla la vache-qui-rit.En mislukt het echt compleet? Drink een glas wijn of 2 en rasp de afgekoelde Kaasfondue en begin opnieuw.In de podcast bespreken de heren 3 verschillende soorten Kaasfondue: Moitié Moitié (Zwitserse Kaasfondue), Savoyarde (Franse Kaasfondue) en de Mont d'or (kan zowel Frans als Zwitsers zijn).Maar wat eet je nu bij de kaasfondue? Natuurlijk heerlijk (zuurdesem) brood. Wil je dat nu zelf ook eens maken? Zie de Wat Schaft de Podcast afleveringen over zuurdesem. Ook een lekker zuurtje in de vorm van cornichons of groente, zoals cherrytomaatjes, aardappeltjes, bloemkool of een mooie salade passen uitstekend bij dit heerlijke winterse gerecht.Lieven heeft met de volgende kaaswinkels gebeld om hun te vragen naar kaasfondue tips, bedankt voor de medewerking:Vers inn Helftheuvelpassage in Den BoschRidders kaashuis in Den HaagFromagerie Bon in LeidenMorty's delicatessen in UtrechtOp de website van Wat Schaft de Podcast tref je de recepten die we gebruikt hebben én nog 39 andere afleveringen en nog veel meer recepten!Zie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

Rubiken är inte bara ett substantiv utan också ett verb i imperativform, eller en uppmaning – dags att sätta igång med helgmyset! Japp, efter en som vanligt lååång och välförtjänt julledighet är gastronomerna Edward Blom och Mats Ryd tillbaka i etern, eller kanske snarare i de vindlande fibertrådarna.För säkerhets skull reder Edward ut hur han och hans familj firat jul, huruvida det fortfarande är jul eller ej, om det fortfarande är OK att säga ”god fortsättning” och hur man bör fira Kyndelsmäss (infaller den 2 februari; firas i kyrkorna den 7 februari).Därefter får ni höra Mats avslöja en väldigt speciell nyhet! Medan Edwards (och hans barns) kulturkonsumtion mest består av tecknade filmer om Greta och George Gris ser Mats på dokumentärfilmer om Greta Thunberg och George Washington. De resonerar om hur Thunbergs belackare alltmer ter sig som smått patetiska i jämförelse med henne, och sedan blir det lite riddarromantik apropå Ivanhoe. Edward talar om hur nervös han varit sedan Donald Trump vann presidentvalet i november 2016, och om hur han satt insnöad och förlamad i sin lägenhet dagen efter valet och inväntade världens undergång.Ljuvlig entrecote och Biff Rydberg av älgkött, som i sina bästa stunder fåränglakörer att spela trumpet, avhandlas därpå. Edward beklagar sig över sin eländiga elspis och Mats försöker locka honom med hur underbar tillvaron skulle bli med en rejäl gasspisoch korrekta gjutjärnsstekpannor.Därpå reder Edward ut hur det egentligen förhöll sig med hans synpunkter på Systembolagets plötsliga stopp för hemleveranser i december, varför han stödhandlat drycker från importören Vinonista och varför Aftonbladets läsare antagligen missuppfattat det mesta när de rasat.Mats reder grundligt och initierat ut varför champagne blir bättre på magnumflaskor, apropå en lyssnarfråga.Så är det äntligen dags att inte bara fredagsmysa, utan även lära oss allt om alla tänkbara aspekter på fredagsmysoch tacofredagar och hur dessa fenomen nådde den svenska folksjälen (apropå en annan lyssnarfråga). Fredagsmysets kulturhistoria börjar egentligen med söndagsmiddagarnaoch lördagskvällarna, berättar Edward, som också förklarar varför den till synes mexikanska mattraditionen till stora delar är amerikansk, tysk och svensk – och av bara farten hur varumärket Clock levt vidare inte bara i Härnösand utan även i Köpenhamn, och vad som menas med ”lyx-Orvarkorv”.P S Det vita vinet från Piedmonte som Edward stödköpt och drack under samtalet heter Rabel Langhe Bianco. Läs mer här: https://vinonista.com/produkt/langhe-biancoSkriv till oss! Adressen är podden@edwardblom.seSponsra oss! Mer information: https://www.patreon.com/join/edwardblomOBS! Beloppet dras inte ”per podd”, utan endast en (1) gång per månad. See acast.com/privacy for privacy and opt-out information.

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 I am returning to Winephabet Street where the letter of the day is N and it stands for Nebbiolo.   When you think or hear Nebbiolo, you must travel to Italy.  Nebbiolo’s history began, and some will say, still remains in Piedmonte. The first mention of Nebbiolo is way back in the 1200s.  The first quote seems to be that of "Documents on the History of Piedmont," where it appears that in 1268 this grape varietal was cultivated in Rivoli, in the hills of Turin.   Join me as Debbie and I discuss the history, general characteristics and food pairing suggestions for Nebbiolo. While you’re listening, please take a moment to swipe, subscribe, rate and review the podcast!    Music by Kēvens Official Video Follow me on Instagram!   Follow me on Twitter! SUBSCRIBE ON iTUNES STITCHER | iTUNES | GOOGLE PLAY | SPOTIFY | PODBEAN GIVE US A RATING AND REVIEW STAY IN THE KNOW - GET SPECIAL OFFERS Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please like our Facebook page at www.facebook.com/exploringthewineglass Find us on Twitter, Instagram , Pinterest, and Snapchat (@dracaenawines) Want to watch some pretty cool livestream events and wine related videos. Subscribe to our YouTube Channel.  Find out more about us and our award winning Paso Robles wines on our website.  Looking for some interesting recipes and wine pairings? Then head over to our wine pairing website.  Thanks for listening and remember to always PURSUE YOUR PASSION! Sláinte!  Please support our sponsor Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order

The mist shrouded hills of northern Italy have given birth to some of the world's most incredible food wines & this wine is part of that proud tradition. What makes this wine exceptional is also how well it drinks by itself!These grapes are grown in a place where the Alps reach down into the Mediterranean, unfolding from snowcapped, razor sharp peaks into rolling hillsides covered in vineyards & fields, reaching through narrow valleys to touch the blue waters of the Ligurian Sea. Piedmont, literally translated as "foot of the mountain", is a land of rolling hilltops & shaded valleys set against the crisp backdrop of the Alps. Vineyards cling to the hillsides today, as they have for thousands of years, and each autumn they are bathed in the fog from which these grapes, and this wine, gets it's name, the "nebbia". So pop in the earbuds, pull open a bottle, and let's Drink Something Amazing!Vietti 'Perbacco' Nebbiolo della Langhe 2017Langhe DOC, Piedmonte, Italy100% Nebbiolo 14% abv$29.99 average priceWinemaker NotesOffers up generous fruit along with menthol, spices and hard candy, showing notable intensity while retaining an essentially mid-weight style. Strong, intense and powerful when young, complex and elegant with aging.Pair with a hearty stew, wild game, roasted red meats, and sharp, aged cheeses.Support the show (https://www.buymeacoffee.com/SOMMthing)

Today I talked with THE INCREDIBLE Teacher Tay and Mr. Piedmonte. We talked about the most random things...aka complete and utter nonsense. I wanted an episode that was light and free! I really enjoyed hearing their 2 truths and a lie, their music education stories, they opinions on random things, and their love of music. If you have time and you want to listen to a random fun episode then welcome!!! Taylor: @thechroniclesofteachertay YT: https://www.youtube.com/channel/UC0HeHbM_4KqMQc625VftetQ Dominic: @mr_piedmonte

Bill and I have been on a brief hiatus. Let’s just say we have been adjusting to a new way of living our lives during the coronavirus pandemic. Walking into a wine retailer or visiting a winery tasting room has not been an option for us so in this podcast we spend some time talking about how and where we are buying our adult beverages. We both are certainly consuming more alcohol since the start of pandemic. Have your drinking habits changed? Are you purchasing more products on line?If you own a winery how do you protect your staff and your customers against coronavirus? Michael Alberty pens a piece for The Oregonian that explains how Willamette Valley Vineyards is planning to tackle the virus.What is corked wine? How do you recognize it and what’s the process to follow if you discover you have a bottle of wine that is corked? Eric Asimov writes a piece for the New York Times surveying how wineries faced with marketing disruptions are seeking new innovative ways to keep the cash flowing.Bill and I discuss these items and more in this week's addition of VinoWeek. Thanks to everyone for listening. Cheers!We have two wine recommendations this week. The first is a rare white wine from the DOC Colli Tortonesi (the hills of Tortona). Tortona is a commune of south-east Piedmont,  in the Province of Alessandria in north-western Italy. Piedmonte is most noteworthy for it’s noble reds Barolo and Barbaresco. The white wines of Asti (Asti Spumante) and Gavi have their avid followers too. The 2017 Derthona Timorasso is produced by Boveri Luigi. The Azienda Agricola (farm) is owned by Luigi and Germana Boveri. Originally focused on grain production the family embraced viticulture in the mid nineties and now are solely focused on winemaking. The rare white wine they make from the Timorasso grape has been recently rediscovered. The man responsible for the rediscovery is Walter Massa. After World War II, native varietal wines like Timorasso were overshadowed and forgotten as winemakers rushed to produce simple, uniform, high profit wines. Massa was discovered by the wine cognoscenti in 2000 and received much praise for a barrique- aged Barbera he had made. Wine writers happened upon some of the small lots of Timorasso that Walter was experimenting with and began spreading the word of the quality of those wines too. Neighboring growers took notice of Massa’s success with Timorasso and followed his lead. Even though Timorasso has been redeemed, today the area planted to the thick-skinned variety covers just 175 acres, hence its rarity. Derthona is the latin name for the city of Tortona. Boveri’s Derthona Timorasso is planted on the hills of Costa Vescovato, composed of 70% clay limestone and 30% marly limestone. The grapes are hand harvested and once they are crushed they are allowed to macerate for 48 to 60 hours on the skins. Luigi does this to add more depth and texture to the wine. The maceration and soft pressing is followed by a native yeast fermentation and the 100% Timorasso wine is held on the lees in stainless steel tanks for one year. Periodically throughout the year the wine receives battonage. After bottling the wine is held for one year before release. Following 2016, the 2017 grape growing season faced a difficult start as early frost cut yields throughout the region of Piedmont. Drought conditions were present and a heatwave near the end of the ripening cycle made for a chaotic harvest. Luigi’s Derthona is bright straw yellow in color with tinges of green. Aromas of white peach, grapefruit, meyer lemon and white flowers greet you on the nose. If I had to use one word for the mouth feel I’d say savory. This wine is full bodied at 14% alcohol so it packs a punch. Intense and focused with white peach, beeswax and mineral notes the wine has good depth and richness. Drink now, but know that Timorasso can age well too so you don’t have to worry about losing one in your wine stash. The 2017 is showing well now, but I’m betting it will improve over the next two to four years and beyond. $19 buy it here.Our second recommendation is the Darby Winery 2014 Dark Side Syrah. Darby English started making wine in a basement in 2002. A Seattle native he attended Oregon State University on a golf scholarship. Lucky for us he switched from golfing to winemaking. Darby’s first commercial release was in 2005. Today he produces 4,000 cases of Bordeaux Blends, Rhone Varietal and single vineyard wines. These are small production wines, typically 400 or less cases for each bottling. Darby sources his grapes for the Dark Side Syrah from the Columbia Valley. Columbia Valley is Washington’s largest viticultural region with 50,000 acres of planted vineyards. It contains 99% of the grapes grown in the state. Darby buys grapes from Dineen Vineyard in lower Yakima Valley, Discovery Vineyard in Horse Heaven Hills, and Stone Tree in the Wahluke Slope, all sub-regions of the Columbia Valley. After harvesting the grapes are trucked over the Cascade Mountain Range to the winery in Woodinville. The wine is aged for 18 months in  600 liter neutral French oak puncheons. The Dark Side Beautifully integrated fruit, enjoy it now or hold it for several more years. In the glass the color is medium ruby. The nose exhibits black and blue fruit, black pepper, licorice and a hint of grilled meat. The wine has an incredible balance of acids and tannins. On the palate loads of black fruit, spice and a velvety finish. 14.7%alc I don’t believe the 2014 Dark Side is available anymore as the new vintage on the website shows the 2017 at $28 a bottle. Buy it here.

In this episode, Liam & Fiona talk to Andrea Rochione (Rochionie) from Scarpa Wines in Piedmonte about the challenges of the last few months, the wines that they make, the region as a whole, Fiona admits cooking with one of the samples, and they share a few glasses too!

It’s been rather calm and quite in Northern California of late. Mother nature is giving us a break from natural disasters and has turned her hell raising ways onto the continent of Australia. For months now Australia has been suffering with continuing wildfires which have to date destroyed over 10 million hectares. Phoebe French provides a list of events and organizations you can make donations to for helping those most in need. While Rebecca Hopkins an expat of Australia pens a fine piece on other ways you can aid in the recovery.I’m excited about the new reverse microwave technology that can chill a bottle of wine to the proper serving temperature in three minutes, however Bill does not see its merits. If I had ten dollars for every article I’ve read over the past few weeks on the proposed 100% tariffs on all European Union wines I could take my wife out to a very exclusive dinner in San Francisco and afford to tip big. Translation, the topic of additional tariffs has dominated the wine news. It’s amazing how much hysteria can be whipped up over a proposal. To be sure this proposal and its projected disastrous consequences are being taken very seriously by most that are in the alcohol business on both sides of the Atlantic, but I think there has been a collective yawn from the average consumer. Alfonso Cevola writes one of the better pieces I’ve read on the subject of Tariffs. Jeremy Parzen and Mitch Frank also weigh in on the issue of the doubling of wine prices at the retail level.We finish the podcast with some local news. All that and more in this week's addition of VinoWeek. Thanks to everyone for listening. Cheers! We have three wine recommendations this week. First up is the 2017 Pico Maccario Lavignone Barbera D’Asti. I discovered this wine at last years Gambero Rosso Tre Bicchieri wine tasting in San Francisco. This brand was started by the brothers Pico and Vitaliano Maccario in 1997. The Maccario’s are Barbera specialist. Their operation is in the northwest region of Piedmonte, Italy, near the village of Mombaruzzo, an hours drive southeast of Asti in the middle of the Barbera d’Asti DOCG. The region of Piedmonte is bordered by Switzerland to the north, France to the west, Italy’s Lombardia region to the east and the region of Liguria is its southern border. Lavignone is 100% Barbera and is vinified and aged completely in stainless steel. A number of super premium Barbera producers, La Spinetta, Renato Ratti and Vietti come to mind, have made Barbera very chic by decreasing yields in the vineyards and ageing it in small french oak barrels. If you want to discover Barbera minus the lathering of oak, Lavignone is a prime example. On the nose you’ll notice aromas of purple flowers, violets and red cherries. While on the palate there are rich red and black cherry flavors. Barbera is naturally high in acids and lighter in the tannin department hence the temptation to put it in oak to beef its body up a bit. Lavignone’s tannins are soft and well integrated and the acidity gives this medium bodied wine good length and a savory finish. It’s an excellent value at $13 to $15 a bottle and it should be easy to find as they produce over 29,000 cases. 13.5% alc Buy it here.Parducci’s 2016 True Grit Reserve Petite Sirah is all Mendocino County fruit. It’s 100% estate grown, 100% Petite Sirah that is aged in a combination of American and French oak. Parducci was established in 1933 following the end of prohibition. Although the Parducci family no longer owns the winery it’s still a family run operation, now being operated by the Thornhill clan. Photo courtesy of Parducci The wine has a deep blackish ruby color, with aromas of black fruit and spice. Petite Sirah can be a very aggressive wine and this version of True Grit (the John Wayne of wines) doesn’t disappoint . On the palate black fruit, vanilla, pepper spice, hints of smoke and chalky tannins. It’s full bodied with a long finish. This is a wine to buy now at a great price, drink a few and save as many as you can to drink five years from now. Although they don’t brag about it on the label the wine is vegan which means there was no monkeying around during the winemaking process. I found this bottling at Costco and when I went back a week later it was all gone. The good wines alway go fast. 14.5 abv Buy it here. The Boss Jean-Marc Photo courtesy of Domaine Beau Mistral Photo Courtesy of Domaine Beau Mistral 2016 Domaine Beau Mistral Rasteau is a blend of 60% Grenache, 30%Mourvedre and 10% Syrah. Jean-Marc Brun started making wine in 1987 in a winery he rented in the center of the village of Rasteau. Twelve years later he went all in and built his own winery. The village of Rasteau is located in the southeastern region of Frances Rhone Valley. Domaine Beau Mistral covers 70 acres composed of mainly older plots on rocky hillsides. The grapes are hand harvested and punch downs are done manually and by mechanical means. The wines are aged 90% in tank and the rest in barrel. Red raspberry and kirsch aromas with a hint of herbs. The palate displays juicy red fruit, licorice and is direct and thoroughly enjoyable. The tannins are soft, and the wine has ample acidity with an elegant finish. 14% alc $15 Buy it here.

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

From sitting alone at lunch for months at a new high school, allowing himself to be encouraged and then chasing one of the most challenging careers around, Taylor's kind and happy spirit has helped direct him around the country and in front of cameras and microphones since 2010.    In this episode - Mike & McD check in with Taylor on the pursuit of creativity, and the support system that continues to scaffold his endeavors as an actor, musician, podcaster and screenwriter. We continue to identify that conventioNOT guests are certainly matched through their tolerance of risk and Taylor talks about how his goal to be the best in his craft spurred as a kid at home with his father and the rest of his family. 

This week The Seneca Scene welcomes POAP Coordinators Anna Moreau ’20 and Zane Piedmonte-Lang ’21 to talk about this year's trips. Join us to learn more about the POAP application process, how to pack and prepare for your trip as well as Anna's and Zane's tips and tricks to make the most of your expedition before Orientation. The Pre-Orientation Adventure program is a unique part of …

Taylor and Jeff weigh in on the latest in the NBA. The Porzingas trade, LeBron James, Anthony Davis trade request, and the future of hoops in New Orleans, Junkie players and teams of the week. Top 10 lists, best nick-names, best coaches, best team logos, NBA rules that should be changed, top young cores, and nick-names that should be! Check it all out right here, on the NBA Junkies. Beats by Bruce Billionaire. #nbajunkies @jeffscotcarey and @The_MonTay on Twitter.

Taylor and Jeff wax poetic on the NBA. Rainy Days in LA, Top Teams, Junkie players and teams of the week. Top 10 lists, best nick-names, best coaches, best team names, and best shooting guards of all time, what teams could possibly derail the Warriors en route to the next NBA championship, and much much more! Check it all out right here, on the NBA Junkies. Beats by Bruce Billionaire. #nbajunkies @jeffscotcarey and @The_MonTay on Twitter.

Taylor and Jeff chime in on 2019 in the Association, and what is on tap for the second half of the season. Top Teams, Junkie Junk Piles, what ownership groups need to be shown the exit door, all-star votes, questions from Twitter, and much much more! Check it all out right here, on the NBA Junkies. Beats by Bruce Billionaire. #nbajunkies @jeffscotcarey and @taylorpiedmonte on Twitter.

You know the Knicks need Zion, the Bulls need new management, and Ben Simmons needs a Jumper! Taylor and Jeff discuss what should be on each NBA team's wish list, and give out their Christmas Presents accordingly. Plus the NBA Junkies of the week and the top teams heading into 2019. Check it all out right here, on the NBA Junkies. Beats by Bruce Billionaire. #nbajunkies @jeffscotcarey and @taylorpiedmonte on twitter.

Taylor and Jeff dish about week Seven in the NBA. The Raptors, Bucks, 76ers, Warriors, and Thunder are still the class of the league, while the Lakers and Celtics are ascending. How high can they climb, who are the Junkies and Junkie Junk Piles of the week, and what's going to happen with Joakim Noah, Nick Young, and George Hill making their debuts on new teams? Check it all out right here, on NBA Junkies. Beats by Bruce Billionaire.

After a week off for Thanksgiving, Taylor and Jeff weigh in on the latest in the Association. Top Teams, Junkie Junk Piles, the Kyle Korver trade, the Clippers, Luka Doncic and Lonzo Ball. And much much more! Check it all out right here, on the NBA Junkies. Beats by Bruce Billionaire. #nbajunkies @jeffscotcarey and @taylorpiedmonte on twitter.

Taylor and Jeff dish about week four in the NBA. The Warriors, Bucks, Raptors, and Blazers are still the class of the league, while the Nuggets and Tom Thibodeau are sliding. Who are the Junkies and Junkie Junk Piles of the week for Week 4, what's going to happen with Jimmy Butler, the 76ers, and Carmelo Anthony? Check it all out right here, on NBA Junkies. Beats by Bruce Billionaire.

Taylor and Jeff dish on the second week of action in the NBA. Warriors, Bucks, and Raptors on top while the Wizards, Thunder, and Rockets are surprisingly struggling. NBA Junkie of the week and NBA Junk-pile Junkie of the week, as well as predictions for upcoming games. Beats by Bruce Billionaire. #nbajunkies

Please join Blair and Kristen for P this week. Prosecco, Provence and Piedmonte!!

In which the guys discuss the NBA Playoffs.

Bach & Petersen Vine besøger Stefan på vinbaren Terroiristen for at tale om Barolo. Derudover smager vi på tre vine fra henholdsvis Irma, Bilka og Philipson Wine.

On this week's show I taste three Dolcetto from the Piedmonte region of Italy and showcase 2 podcasts. - Stefano Farina, Dolcetto di Diano d'Alba 2001 ($9) - Cantine Giacomo Ascheri, Dolcetto d'Alba Nirane 2002 ($13) - Marchesi di Barolo, Madonna di Como, Dolcetto d'Alba 2003 ($16)

In the present paper a mixed approach is proposed for the simultaneously estimation of regression and correlation structure parameters in multivariate probit models using generalized estimating equations for the former and pseudo-score equations for the latter. The finite sample properties of the corresponding estimators are compared to estimators proposed by Qu, Williams, Beck and Medendorp (1992) and Qu, Piedmonte and Williams (1994) using generalized estimating equations for both sets of parameters via a Monte Carlo experiment. As a `reference' estimator for an equicorrelation model, the maximum likelihood (ML) estimator of the random effects probit model is calculated. The results show the mixed approach to be the most robust approach in the sense that the number of datasets for which the corresponding estimates converged was largest relative to the other two approaches. Furthermore, the mixed approach led to the most efficient non-ML estimators and to very efficient estimators for regression and correlation structure parameters relative to the ML estimator if individual covariance matrices were used.