Podcasts about Porchetta

Mike take us on a little local road trip around Parker and then talks about a restaurant recommended by our general manager!. A.J. Paloni of The Porchetta (pronounced pork-etta) House, comes on the line and talks great food with Mike!! The Porchetta House: 1510 N. Humboldt St. Denver. Keep Current!!! www.mikeboyle.come See omnystudio.com/listener for privacy information.

At Delicious City, we love our pastries. We also love our wine. Bloomsday Cafe offers the best of these worlds without the fuss: just great tasting treats and great company. Kelsey Bush and Sara May stop in (with goodies!) to tell us how their female-led restaurant on 2nd Street has blossomed. Plus: lots of New Years Eve dinners and parties to choose from, so start making your plans now!  (00:00) Million dollar bananas and other weird performance art (05:51) Kelsey and Sara tell Eli and Dave how nostalgia informed the aesthetic of Bloomday and also their new bakery Loretta's, from the name to the pastry offerings (17:23) Here's why you should never sacrifice the quality of your ingredients (24:28) Eli learns about a sweet snack that's a regional staple (how did he not know about this?). Plus, Dave goes on a ketchup tangent  (32:13) In It To Win It: We've got your chance to win a tour with Founding Footsteps. It's a great way to explore the city! (37:25) Best Bites: we dive into desserts from Loretta's, Kelsey and Sara share their favorite spots, Eli completes his peking duck quest, and the porchetta that Dave is obsessed with right now (59:08) The Tasties are shaping up to be a spectacular party on February 2nd. Get your tickets now! (01:02:48) Events and Pop-Ups: where will you be ringing in the new year? And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are: For the most tasty, healthy, and satisfying salads and noodle dishes in Philly, click here to order Honeygrow If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs. Connect with us on Instagram and, of course, share your eating adventures with us, as well as tag us in your posts so we can talk about them on air!

Born in Norfolk, Matthew Macfadyen recently celebrated his 50th birthday. His father's job took the family overseas when he was young, and he grew up in places like Indonesia before returning to the UK to attend RADA. Matthew's career began on the BBC show, Spooks in 2002. From there he went on to star in Frost/Nixon in 2008, Robin Hood in 2010 and The Three Musketeers in 2011. Matthew played Tom Wambsgans in the smash-hit TV series Succession, winning Baftas, SAG Awards, Emmys, and Golden Globes for his performance. He is here to talk about his appearance in the Waitrose Christmas advert. Nick mixes Matthew his favourite drink, tonic water and bitters, while Angela prepares porchetta with salsa verde & crackling. The experts at Waitrose pair this with a Primitivo from Puglia, Italy. Our trio tuck into the No.1 red velvet bauble dessert for pudding. Nick and Angela quiz Matthew on his biggest roles. He talks about his love of Southeast Asian cuisine, his plans for Christmas, and shares why refuses to make his wife Keeley Hawes, her favourite sandwich. Find Angela's Christmas menu with Dishpatch, the restaurant quality meal kit experts, on Waitrose Entertaining. You can now watch full episodes of Dish on YouTube  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer them in a future episode. Dish is a S:E Creative Studio production for Waitrose Learn more about your ad choices. Visit podcastchoices.com/adchoices

We head back stateside this week with a legend of Texa BBQ who's just been on Aussie shores, Mr Bill Purvis from Chicken Fried BBQ! Don't miss this one! Plus Noel gives you his top tips for the perfect Porchetta and all the news round up from the last few weeks!  Don't forget to check out our new show, Competition Time on the Barbecue Base feed!See omnystudio.com/listener for privacy information.

When I first spoke with Chef Michael Toscano in 2017, he and his family were just getting settled in Charleston with the opening of Le Farfalle. Now, seven years later, the chef seems as if he's truly settled into a new rhythm between NYC and the Lowcountry. He and his wife Caitlin currently have four restaurants: the aforementioned Le Farfalle, da Toscano in New York's Greenwich Village, da Toscano Porchetta Shop in Charleston, and Fugazzi, a small spot inside Charleston's Revelry Brewing that serves what Michael calls unauthentic Italian-inspired American food. The last two are decidedly casual, a new turn for a chef that's been anything but when it comes to his career. He was a sous chef at Mario Batali's Babbo by the age of 21, was nominated three times for Rising Star Chef by the James Beard Foundation, and opened his first chef-owned restaurant, Perla, in 2012, which made Esquire's Best New Restaurants in America list. He's always pursued his passion for cooking, but now that passion is a team sport, where he looks to grow and support the rising stars in his own restaurants as well as the farmers he loves to work with. And one way he does that? By topping soft, crusty focaccia, fresh out of the oven, with all sorts of delicious things.  Other episodes you might enjoy:  Michael Toscano: Le Farfalle (Charleston, SC) Craig Richards: Lyla Lila (Atlanta, GA)  

Annette Anthony began her career as a counsel with the U.S. Senate Judiciary Committee, and has since become an attorney, executive coach, accredited mediator, founder of a VC fund, a business coach, and now has collated recipes and tales from her travels around the globe. Food is a universal love language; it brings family, friends, and even strangers together at one table...or into one space. And being open to try new things was how Annette was raised, so finding herself traveling to different countries opened her palate to more flavor, experiences, and cuisines. Her journey from family recipes to meals from other cultures are now at your fingertips with her new book, Always Enough: A Global Food Memoir. You can find her, and a link to purchase her book on her website: https://annetteanthony.com.My next guest, Chef Chad Durkin, is breezing in with a brand-new spot in South Philly called Breezy's Deli & Market. Chef Durkin has a remarkable pedigree within the culinary community, having worked for Le Bec-Fin, Susanna Foo, and at Philadelphia's Water Works (just to name a few). He's also traveled the globe, competing and working along the way, and has taken on numerous jobs and titles in order to really know all of the in's and out's of the industry. And today, he's bringing all of his expertise to the table at Porchetta and Pantry, as well as his brand-new neighborhood deli, smoothie, and grocery store concept! If you're interested in finding out more about Chef Durkin and the newly opened Breezy's, be sure to tune in to Food Farms and Chefs to find out, or visit them at https://www.breezysdeli.com!Rey Reynosa and David Heredia are two of the partners behind Mamajuana Cafe in Philadelphia which offers a vibrant atmosphere and menus to choose from! As a growing brand, Mamajuana is bringing their latin-based fusions to Philadelphia's Fishtown neighborhood, offering foods from Columbia, the Dominican Republic, Caribbean, and so much more! But the fun doesn't end at what you'll eat--they also offer live music, a private events area, and one of Philadelphia's hottest new spots to be found at! If you want to know more, stay tuned till the end--and also find out where their next location is opening up and be sure to stay in touch by visiting them in-person, or on their website at https://mamajuana-cafe.com.

La Porchetta di Ariccia IGP riempie le sale di Roma Tre Radio, la Scienza in Credenza ne spiega tutti i suoi segreti.

Er zit een hoop tijd tussen deze aflevering en de vorige. Waarvoor een welgemeend excuus. We hebben beiden last gehad van de befaamde BBQ Blues. Niet getreurd: we zijn weer terug. Met de juiste intenties en we kijken uit naar wat 2024 ons brengt. Links:Souvlaki!Porchetta van Noskos en de Porchetta-creatie van RalphShort Rib Empanadas

Dad and Josh are joined by Anne Marie for New Year's Eve wines. Josh's Champagne was Pierre Gimonnet Blanc de Blanc.  Josh brings popcorn with two different sauces. One sauce was a Sichuan Chili crisp and the other was Zhong sauce.  Both were made by Fly By Jing.  He also brings Duckham, and Porchetta di Parma. Dad brings the J. Lassalle Premier Cru Champaign.  His sides were planned to match a New Year's Eve or Christmas meal.  He brings Prime Rib, steamed Broccoli and a simple baked potato.  Marie brings Chandon Brut sparkling wine.  For her sides she brings an amazing cheese, garlic bread,  cheese mushroom caps and Ferrero Rocher chocolate cups.  She tells about her special connection with Chandon wines on three continents.  They have a great time sipping and snacking! Dad again gets all "heated up" and has to figure out how to put the fire out.

Qual è stato il peggiore villain del 2023? E la delusione più grande? E il sequel che non avrebbero mai dovuto girare o la serie tv che ha deluso? Il Brutto Il Cattivo assegna la Porchetta d'oro in quindici categorie e tra i candidati ci sono Tom Cruise, Fast X, Margot Robbie, The Last of Us, Timothee Chamalet, Indiana Jones, La sirenetta di colore e ovviamente Favino e il Miglior Marvel. Siete pronti  --- Send in a voice message: https://podcasters.spotify.com/pod/show/il-brutto-il-cattivo/message

Cyril Lignac propose un plat de fête mais à petit prix : la porchetta, une spécialité italienne mais également du pays niçois.

Porchetta er italienerens versjon av ribbe, og er en nydelig rett som kan nytes både varm og kald. Vi frister med ulike varianter: porchetta med chimichurri, en med eple og kål og en som er fylt med tranebær, pistasjenøtter, urter og hvitløk.

Porchetta er italienerens versjon av ribbe, og er en nydelig rett som kan nytes både varm og kald. Vi frister med ulike varianter: porchetta med chimichurri, en med eple og kål og en som er fylt med tranebær, pistasjenøtter, urter og hvitløk.

Soisci Porchetta joins Craig Constantine to discuss the significance of the unexpected, creative expression, and faith in transformative practices. […] as a student, [you] cannot be spending 90% of your time with me […] for the majority of people, I really am this— like a supplement. Take these organic fresh herbs and go and thrive. But you have to go and hunt your own meat and vegetables and forage and, you know, have your own thing. ~ Soisci Porchetta around 23:52 Soisci Porchetta and Craig Constantine range from movement practices to the philosophy of learning and the importance of embracing a generalist approach. Soisci shares insights into her experiences with various physical practices, such as Brazilian jiu-jitsu and handstands, highlighting the significance of embodied knowledge and the value of a beginner's mindset. It's really going full circle from: We ditched chairs and, [we] open up the hips and the spine and the ankles and the knees and squat and elongate positions… And I do a lot of stuff on the floor. I'm most comfortable on the floor. But I think, like, if I can't sit comfortably in a chair, something is not right as well! ~ Soisci Porchetta around 34:14 The conversation gets to the idea of cycles in one's journey, drawing parallels between the first love for a particular practice and subsequent explorations. Soisci emphasizes the importance of observation, creativity, and faith in navigating diverse practices, providing anecdotes that underscore the transformative power of such perspectives. Their conversation wanders through the intricacies of movement, meditation, and the paradoxes of learning. Takeaways Importance of Embodied Knowledge: Soisci underscores the significance of embodied knowledge, drawing parallels between movement practices like Brazilian jiu-jitsu and handstands to highlight the depth that comes from physical engagement rather than mere intellectual understanding. The Beginner's Mindset: The conversation emphasizes the value of maintaining a beginner's mindset, exploring how approaching new practices with openness and curiosity allows for continual growth and prevents the pitfalls of dogmatism. Observation as a Practice: Soisci advocates for the practice of keen observation, extending beyond the physical to encompass thoughts, feelings, and the environment. The ability to observe is presented as a foundational element in understanding oneself and the world. The Role of Faith: Faith is discussed not in a religious context but as a trust in the process of learning. Soisci expresses faith in the capacity to learn and adapt, guided by a belief that a path will unfold with observant exploration. Expression in Movement: Soisci introduces the idea of creative expression within movement practices, emphasizing that creativity is increasingly becoming a vital aspect of their approach to various disciplines. Resources https://www.humanpatterns.net — Soisci Porchetta's "Human Patterns" web site. @soisci on Instagram. Why we should all have a form of Movement Practice — Soisci's blog post referred to in this episode. Questions Are Not Just For Asking — Blog post by Malcolm Ocean mentioned in this episode. (Written with help from Chat-GPT.) --- Why does Movers Mindset exist? The purpose of Movers Mindset is to create and share great conversations with movement enthusiasts. Each conversation feeds my insatiable curiosity, but I share them to turn on a light for someone else, to inspire them, or to give them their next question. In the podcast, I talk with movement enthusiasts to learn who they are, what they do, and why they do it. I'm interested in the nature and philosophy of movement and in exploring themes like independence, self-direction, and human excellence. My interests color each conversation and provide some structure to Movers Mindset. But since I like to take the scenic route, every conversation ends up going somewhere unique. I really appreciate your time and attention, and I don't take it for granted. --- I need your support I want to share more of these amazing conversations, with amazing people, but I'm limited by the cost of the project. Please support what I'm doing. Every dollar really makes a difference. Since 2017, I've spent countless hours and dollars keeping Movers Mindset going. Everything has remained free and ad-free and alive thanks to patronage from listeners like you. I have no staff, no assistant… it's just one maniac with a mic and a keyboard. If this labor of love makes your life more livable in any way, please consider aiding said maniac's sustenance… Support my work --- Thank you! My personal mission is creating better conversations to spread understanding and compassion. And Movers Mindset is one of the things I do in service of my mission. Drop by constantine.name for my weekly email, my other podcasts, writing and more. The Movers Mindset project grew from conversations I started having as part of my personal journey rediscovering movement. The project started late in 2015, and it was initially simply a web site that shared others' writing. The project grew, and in 2017 I started the podcast. I've worked extremely hard, but none of this would have been possible without so much help from so many people. Cheers! ɕ

This episode features Anthony Panzica, the Beverage Director of The Porchetta Group based in Atlanta, GA. He overseas the beverage programs at all of the restaurants that are part of this Italian-focused restaurant group rooted in values of community, culture, and family. We talk about his early experiences with food in his family, his approach to wine pairings, and his fascination with Vermouth. We also reminisce about some of the recent collaborations we've done together that have been rooted in uplifting our fellow restaurant and hospitality industry professionals. He also has a deep passion for holistic health practices, working out, and helping people heal from issues they have suffered from chronically. Balancing food and wine with a healthy lifestyle is one of his priorities, so keep an ear out for some of his guiding principles near the end of the show. On his time away from the restaurants, he gives his wife and kids as much time as he can. His energy for always striving to learn more about something or learn something new is infectious. You can follow him @thatmanant as well as find his work featured at the restaurant group's social media: @whitebullatl, @porchettagroup, @alicioysterbar, @granaatl, and @bastoneatl. Recorded August 8, 2023 ------------------------------------- TRANSCRIPT AVAILABLE HERE --- Support this podcast: https://podcasters.spotify.com/pod/show/acorkintheroad/support

Arrivato in Australia nel 2007, Matteo Paoletti Teodori è ora impegnato nella produzione delle porchetta a Melbourne e a Brisbane.

I "Recept tack!?" kommer Nichlas och Jerka varje vecka – inspirera med, fokusera på och avhandla en rätt de upptäckt och kommit att älska. En rätt som alla måste laga så snart tillfälle ges! För recept, tutorial och handfasta grepp följ @recepttack. Varje avsnitt och rätt finns tillagad och går att pedagogiskt följa på Instagram. Du kan även besöka hemsidan recepttack.se Producent: Jakob Almgrenw

Macy's opened its newest proprietary restaurant, called The Social Kitchen & Libations, in mid-June in Minnetonka, Minnesota. The concept features tableside service with glassware, China, and cloth napkins, and an open kitchen serving dishes such as the brand's signature chicken pot pie, Mandarin salad, Porchetta sandwich and meatloaf sliders.There is also a brunch menu with a Bloody Mary Bar, which could easily inspire shoppers to stay longer and spend more.Tom Leuer, senior director of Macy's Food Division, said food and drink are important parts of the retail giant's customer experience. And that has been the case for a very, very long time. In fact, Macy's food and beverage division dates back to 1890, when the first tearoom opened at Marshall Field's department store in Chicago.

On this episode of FM On Demand with Tara Fitzpatrick, we get to know HHS Director Trula Hepner, a real-deal healthcare foodservice professional with an unstoppable drive to nourish patients, staff and the community. Hepner is a winner of this year's FM Healthcare Recipe Contest, and her Fresh Fennel-stuffed Porchetta, which won the Best Roast category, blew us away with all the succulent flavor and of course, that crispy, crackly skin (she gives us her tips in the interview!) Hepner talks about fennel as an ingredient, both raw and cooked, and why she always looks for ingredients with lots of healing nutrients and weaves them into homey comfort food that heals the soul, too. Her many educational events and classes have made a difference to patients facing all kinds of health challenges, so they can create those nourishing meals at home, a whole new experience for lots of people.

Featured on WGN Radio’s Home Sweet Home Chicago on 06/17/23: Jim Graziano from J.P. Graziano Grocery joins the show to talk about their Sandwich of the Week, the Porchetta.

Il festival nazionale della Porchetta!

Faith and the gang share their Italian recipes, and the rule is no pasta. Stromboli, Eggplant Parm, Porchetta, and Italian Turkey Burgers on the grill.This 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/5634796/advertisement

Porchetta is a thing of beauty, the wonderfully soft, seasoned meat, the crips crackling, it's one of the best ways to celebrate the pig. And few is any do it better than Orazio D'Elia (Da Orazio). https://www.instagram.com/da_orazio/?hl=en Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow PorkStar https://www.instagram.com/porkstars/?hl=en https://www.porkstar.com.au LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Porchetta is a thing of beauty, the wonderfully soft, seasoned meat, the crips crackling, it's one of the best ways to celebrate the pig. And few is any do it better than Orazio D'Elia (Da Orazio). https://www.instagram.com/da_orazio/?hl=en Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow PorkStar https://www.instagram.com/porkstars/?hl=en https://www.porkstar.com.au LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Afsnittet er sponseret af Dyrbar https://dyrbar.dk/ Få 10% rabat hos Dyrbar ved at bruge koden vinforbegyndere (Gælder på alle ikke nedsatte varer). Find udskæringerne her: 1) Edderkoppen - kalvhttps://dyrbar.dk/products/edderkoppen-kalv 2) Presa af tunggrishttps://dyrbar.dk/products/presa-af-tunggris 3) Krogmodnet Porchettahttps://dyrbar.dk/products/krogmodnet-porchetta ……………. I dette afsnit giver vi tre bud på måltider til påsken. Vi sætter tre vine til og snakker omkring vin og mad sammensætning. Man kan selvfølgelig også lave maden, når det ikke er påske.   Ponzu - Edderkop af kalv (Araignée)   Steg edderkoppen som anvist på Dyrbars hjemmeside i rigeligt smør, MEN... smid en lille håndfuld finthakkede stængler fra koriander i smørret midtvejs Lav en ponzu på følgende måde: 1 stk. tørret kombutang ½ dl. lagret japansk soja 1½ spsk. sake 1 spsk. mirin 1 spsk. risvineddike 1½ spsk. limesaft Varm kombu, sake, soja og mirin op i en lille gryde Lad det køle af. Fisk kombuen op og kaser den Rør eddike og limesaft i. Sesam-olivenolie Varm 3 spsk. ristet sesamolie op sammen med 3 spsk. olivenolie til rygepunktet Anret tynde skiver af edderkoppen på et fad, overhæld med den varme olie, 4-5 spsk. ponzu og ikke mindst den brunede koriandersmør. Spis med pinde. Presa med hasselbachkartoffel Brun og tilbered presaen som anvist på Dyrbar. Smid meget gerne rosmarinkviste ved stegen i panden. Læg mellemstore faste kartofler mellem to flade skærebrætter og skær med skarp kniv tynde lameller helt ned til skærebrættets højde, så kartoflen stadig hænger sammen. Pensl kartoflerne med rigeligt smeltet smør, drys med timian, salt og peber og stil dem i ildfast, smørsmurt fad og bag dem ved 210 grader varmluft ca. 45 minutter, så lamellerne bliver sprøde og brune. Lav brun sovs. Brug en rigtig god kalvefond eller bedre, rist griseben i ovnen og kog en grisefond med rodfrugter, lidt hvidvin og masser af urter. Kog panden med presa-rester af med ca. 3 dl. fond, kog den lidt ned. Tilsæt et skvæt rødvin, lad alkoholen fordampe lidt. Tilsæt 1 dl. fløde og lad koge lidt ind igen. Tilsæt kulør og jævn evt. med mørk jævner (ja det må man godt her!). Smag til med salt og peber. Anret skiver af presa med kartofler og rigelig sovs. Porchetta Bind porchettaen op og krydr under slaget med masser af groft kværnet peber, rosmarin, hvidløg, salvie... du bestemmer selv. Bind den sammen igen. Tilbered som anvist på Dyrbar. Server den i skiver med en bønnesalat af: 2 dåser borlotti-bønner, afdryppede 1 finthakket lille rødløg 3 stængler bladselleri finthakket 50 g parmiggiano hakket i små tern à ½ cm 50 g valnøddekerner hakket revet citronskal Rigeligt af din bedste toskanske olivenolie Friskkværnet peber Saml det hele i en skål Skær skiver af porchetta og anret med bønnesalaten     Vin 1) Vouvray - Le Haut Lieu - Sec 2021https://www.theis-vine.dk/products/vouvray-le-haut-lieu-sec-domaine-huet   2) COBRANA 2021 VERONICA ORTEGA, BIERZO, SPANIENhttps://www.jyskvin.dk/cobrana-2021-3159036   3) Rimosso Metodo Ancestrale Lambrusco di Sorbara DOC 2017 Cantina della Volta https://estrup-udsen.dk/shop/rimosso-metodo-ancestrale-lambrusco-di-sorbara-doc-2017-cantina-della-volta-mousserende-vin-roedvin-kopier/  

Welcome to part 2 of this 5 part Wood Fired Oven Masterclass Series where I sit down in the United Kingdom and talk to David Jones from the Manna from Devon Cooking school. If you haven't listened to the first episode in this series - I suggest you start with that one first.Manna from Devon specialize in teaching wood fired oven cooking techniques to folks from all around the world.In Part 2 of this Masterclass series, we pick up where we left off last episode and discuss cooking pizza, using Tuscan grills, Davids favourite cooking pans and how to roast the perfect chicken including the elusive crispy chicken skin. We also talk about the challenges of cooking tricker foods like Porchetta, baking the perfect bread rolls and David's unique techniques for smoking foods in the Wood Fired Oven. Genius actually. …lots coming up in this episode.Manna From DevonWebsite: https://www.mannafromdevon.comYoutube: https://www.youtube.com/@mannadavidInstagram: https://www.instagram.com/mannafdevon/BooksWoodfired Fish and SeafoodWoodfired Flatbreads and PancakesWoodfired Flatbreads & Pancakes in GermanOnline coursesAll the Manna from Devon online courses can be reached via their website here. They have a courses for pizzas, one for traditional style ovens, one for the modern metal ovens and one for the Morso Forno. £25 each - bargain!Support the showBecome a Supporter of the showPlease consider supporting the Wood Fired Oven Podcast. I am very grateful to all those who support the show. Every little bit helps to cover costs. Support the show here.Leave a reviewPlease leave a review on Apple Podcasts to let me know what you think of the show.My websiteCheck out my website woodfiredoven.cooking for episode show notes and links. Sign up to get the latest podcast news and receive my Wood Fired Oven Podcast Resource Pack.SocialInstagram: marks_WoodFiredOvenFacebook: Wood Fired Oven Chronicles Facebook groupYouTube: @woodfiredovenpodcastTwitter: @WFOPodcastRecommended Wood Fired Oven booksCheck out my favourite books. They have helped me a lot, both with cooking in my wood fired oven and learning to cook with fire.

Per il compleanno di Pierluigi Pardo lo chef Oldani ha deciso di passare un fantastico weekend enogastronomico a Roma…ma non mangeremo solo cacio e pepe! La cucina romana non ha bisogno di molte presentazioni, perché parliamo di piatti diventati dei grandi classici delle tavole nostre e di qualsiasi parte nel mondo in cui si parli e mangi italiano. Iniziamo il nostro weekend capitolino con Alessandro Cecchi Paone che, dopo tanti anni a Milano, è ancora alla ricerca di una pizza con la mortazza degna di quella di Roma...senza successo. In questo nostro viaggio nella cucina romana è giusto considerarne le due anime: da un lato c'è la Roma dell'alta cucina con i suoi 17 ristoranti stellati, dall'altro una costellazione di osterie, taverne, ristoranti che trasudano di caciara. Oggi proveremo entrambe queste esperienze. Iniziamo da uno dei riferimenti più importanti dell'alta cucina della Capitale, uno dei maestri dell'accoglienza stellata italiana, Alessandro Pipero. Passiamo poi all'altra anima più tradizionale. Da Corso Vittorio Emanuele II dove si trova Pipero solo una quindicina di minuti di cammino ci dividono da Trastevere dove c'è un'istituzione della cucina romana, la Taverna Trilussa di Maurizio e Massimo Pirola. A Napoli tutti pazzi per la "Torta Osimhen", una originale creazione del pasticciere Salvatore Mellone del Fresco Forno di Chiaiano che vuole rendere omaggio all'attaccante nigeriano che sta facendo sognare la città. Lo andiamo ad intervistare per sapere com'è fatta questo dolce diventato virale. Restiamo un altro po' a Trastevere, dagli studenti dell'Istituto Alberghiero "Vincenzo Gioberti" che, insieme alla preside Carla Parolari ci regaleranno la ricetta del Picchiapò. Dopo tutta questa Roma, terminiamo il nostro viaggio prendendo SS7 Via Appia Nuova che ci porta in uno dei borghi più conosciuti dei cosiddetti Castelli Romani: siamo ad Ariccia e qui si viene per assaggiare uno dei prodotti simbolo dei Castelli, la Porchetta. Ce la racconta Maurizio Luci, collaboratore di "Damy Porchetta Srl" azienda aderente al Consorzio della Porchetta di Ariccia IGP.

Check out our new program: The Foot & Achilles Rehab Program. In this episode of the David Grey Podcast, David is joined live by Soisci Porchetta. Soisci is a movement teacher and the founder of 'Human Patterns'. She is also one of Davids first teachers and if you listen very carefully you might hear her say that David is one of her best students. David and Soisci have an enlightening conversation about their own individual journeys, and what has changed since they last connected. They speak about Soiscis training with Ido Portal, Davids famous 60 second handstand, integration and improvisation, alignment and joy, morals and ethics of a coach, old and and longevity, her work with Fighting Monkey and so much more. If you enjoyed this podcast, SHARE it with a loved one and RATE/REVIEW it on Spotify or Apple Podcasts!  Episode Timeline | What You'll Learn: (00:00) - Podcast intro (01:00) - Soisci joins the podcast (02:42) - Online vs in person (06:10) - Predicting Soiscis analysis of Davids workshops (09:38) - Arriving in Sydney and working with Ido Portal (16:20) - Charisma and Infectiousness (18:49) - Typical training day with Ido (21:47) - Integration and improvisation (24:35) - Knees over toes (26:30) - Bringing movement to the masses (27:45) - David and Soiscis first meeting and Davids first muscle up (29:48) - Alignment, general population and joy. (32:27) - Davids world famous 60 second handstand (35:55) Mobility = sharing load through the system (43:14) - Turning 30! (48:30) - The morals and ethics of a coach (51:02) - Working with the elderly and longevity (54:05) - Longevity is for everyone (59:28) - What is Fighting Monkey (1:02:15) - Jiu Jitsu (1:06:00) - Making a new client safe, welcome and comfortable (1:10:45) - Fighting Monkey part 2 (1:17:22) - Independence, connection and Kung Fu Panda (1:20:00) - Patterns and plyometrics (1:22:49) - Take your time and dont be greedy (1:26:32) - The ambiguity of pain (1:29:32) - Podcast outro and recap Connect with David Grey Rehab: Visit our website Follow David Grey Rehab on Instagram Listen to more podcast episodes Subscribe to our YouTube channel Visit the DGR Interactive platform! Connect with Soisci: Visit her website Instagram Resources mentioned: Fighting Monkey  Ido Portal

Dad and Josh are joined by Anne Marie for New Year's Eve wines. Josh's Champagne was Pierre Gimonnet Blanc de Blanc.  Josh brings popcorn with two different sauces. One sauce was a Sichuan Chili crisp and the other was Zhong sauce.  Both were made by Fly By Jing.  He also brings Duckham, and Porchetta di Parma. Dad brings the J. Lassalle Premier Cru Champaign.  His sides were planned to match a New Year's Eve or Christmas meal.  He brings Prime Rib, steamed Broccoli and a simple baked potato.  Marie brings Chandon Brut sparkling wine.  For her sides she brings an amazing cheese, garlic bread,  cheese mushroom caps and Ferrero Rocher chocolate cups.  She tells about her special connection with Chandon wines on three continents.  They have a great time sipping and snacking! Dad again gets all "heated up" and has to figure out how to put the fire out.

En daar zijn we alweer met aflevering 19 van de Grillgasten. Deze week bespreken we ons tot nu toe hypothetisch (barbecue)kerstmenu en hoe we dat hebben samengesteld. Daarnaast gaan we uitgebreid in op hoe je zo'n lange dag met eten maken nu goed aan kunt pakken.Luuk's Menu- Stoofpeertjes in balsamicodressing- Ossenhaas omwikkelt met spek- Chocoladecake met gegrilde peer en espressocrèmeGiacomo's Italiaanse Kerst- Feast of the (almost) seven fishes met gemarineerde ansjovis, toastje warm gerookte zalm (BBQ Feast on Fire), gegrilde dorade en gegrilde smashed potatoes- Geroosterde artisjok met kruidenolie- Porchetta met polenta of brood- Gegrilde panettone met espresso zabaglioneOverige linkjes- Recepteninspiratie doe je op op Lindenhoff.nl- Een van de manieren om sauce vierge te maken (recept van Julius Jaspers - BBQ Bijbel)

Imgur Album Special Ingredients - none, except for quinces. You're on your own for finding thoseSpecial Equipment - noneQuince Poached in Spiced Syrup2 quinces, peeled and quartered2 tablespoons butter1/4 cup sugar1 cup St Germaine liquor2-3 cardamom pods1 cinnamon stick2 slices of dried lemon or the zest of one lemon1 bay leaf1 vanilla bean1/2 teaspoon salt1 cup waterMelt the butter in a sauce pan and then add the quartered quince and sugar. Toss to coat the fruit with the sugar. Add the rest of the spices and the liquid. Bring to a boil and then reduce the heat to a simmer. Cover and cook for 1.5 hours. Strain the syrup and carefully remove the seeds from the fruit. The fruit will be very soft at this point, so don't crush them trying to get the seeds out. Return the fruit to the syrup and refrigerate overnight. Bring to a simmer in a saucepan to reheat and serve. Quite Jelly with Star Anise4lbs of quince, washed and cut into pieces7 cups of waterUp to 4 cups of sugar. The actual amount of sugar will be equal to the amount of liquid you end up with at the end. Juice of 1 lemon2 pods of star aniseSimmer your cut quince in the water for 3-3.5 hours. The fruit will be soft and salmon-pink. Strain the liquid and then push the fruit through a sieve to get more liquid out of the mixture. Measure the amount of liquid you have and add an equal amount of sugar. Add the juice of one lemon and the star anise. Boil this (carefully, don't let it foam over onto the stove) until the mixture hits 220ºF. Funnel the liquid into sterilized jars and water bath can. Once cooled and the lids are popped down, you can store those at room temperature for up to 1 year. Porchetta-style pork shoulder1 semi boneless pork shoulder, approximately 3 lbs1 tablespoon each of salt, pepper, smoked paprika, granulated garlic, oregano, and fennel seed2 slices of dried orange or the zest of one orangeCut the shoulder blade bone from the pork roast and then butterfly the roast open. Season the inside of the meat with the spice kit. Roll the meat back up and tie tightly with twine.Roast at 375º for 2.5 hours or until the internal temperature is 145º. Remove from the oven, tent with foil, and allow to rest for 15-20 minutes. Snip away the twine and slice across the direction you rolled the roast to produce pinwheels. Serve alongside the poached quince, spooning the hot syrup over the meat and garnishing the slices with the quince jelly.

Oko recently opened in Fitzroy in the heritage listed building that was Hell of the North for a few years. Headed by mother and son team, Luciana and Sebastian Pasinetti, with head chef Kim Maree Moore, Oko is a celebration of all the best things you might imagine about Mediterranean dining and the team draw on their experience, heritage and the passion they have for food and hospitality. The other great thing about Oko is the importance Sebastian, Luciana and Kim place on staff wellbeing and mental health. I sat down with Luci and Kim, and we talked about how they collaborate on the menu and the cooking, I found out more about how wellbeing underpins everything at Oko and I really appreciated how generous and honest Luci and Kim were with everything they told me. I can't wait to go back to Oko for the Mediterranean fried chicken and the Porchetta, but also because I just really loved these women and the way they spoke about food, each other and how much they appreciate Sebastian's approach to hospitality. Oko is a special place and I am so glad I just live down the road from it.

Mystic Chrissie is feeling Italian; Kitty Flanagan does a killer Jodie Foster; Max Gawn sends Sam a concerned text message; 'Snapdragon' Sheldon Riley and Chrissie reunite post-Masked Singer; Browny checks in to see if anyone took his betting advice (not actual advice, gamble responsibly), and; we wish Patti Swan a happy birthday! A Nova PodcastPodcast Produced & Edited By Andy ZitoExecutive Producer: Jack CharlesSenior Producer: Brodie PummeroyAssistant Producer: Tom Casamento
Senior Digital Producer: Andy ZitoAdditional Audio Production: Tim MountfordSee omnystudio.com/listener for privacy information.

FULL VIDEO AVAILABLE ON SPOTIFY! Sam welcomes Adreano Di Nardo of The Calcio Guys to the studio to chat about Paulo Dybala joining Roma, Mourinho's tattoo, Bremer and De Ligt's situations at Juve, Milan's Mercator, halal pork, UFC Long Island and much more. Enjoy! TikTok, Twitter, Instagram @CalcioPodcast and like our Facebook page (The Calcio Podcast) For Juventus-exclusive content, tune into the one and only Turin Giants podcast Available on Spotify, iTunes, Google, Anchor, iHeartRadio, Amazon, Podbean and all other major platforms. Music: "USCITA DI GALERA" by Lazza "Sul'A Mia" by Peppe Soks & Nathys ft. Enzo Dong --- Send in a voice message: https://anchor.fm/calciopodcast/message

Join us as we talk with Joey Porchetta about things like lacrosse, covid weddings, tattoos and his road of recovery and redemption. Of course, there are some sprinkles too!!!

IT ROVAT: Jön a Revolut a részletfizetéssel, hogyan áll a magyar piac? - Gergely Péter, hitelszakértő, a biztosdöntés.hu alapítója TŐZSDENYITÁS - Buró Szilárd, pénzügyi innovációs vezető NOPQ: Együnk porchettát, sőt csinálhatunk is! - Gede “Il Capo dei Capi” Balázs megmondja

Toronto Food Getaway!Mike O'Brian returns with some great Toronto Food Finds, on the latest Tales of the Getaway Guy!Plus, a question from a viewer takes Mike down memory lane to his radio days, and the inventive giveaways and promotions from when radio was king!Don't forget to 'Like' & 'Subscribe' so you don't miss an episode of "Tales of the Getaway Guy" - and if you want to contact the show, email MikeTheGetawayGuy@Gmail.com

The first week of every month for the next 6 months we'll be uploading a throwback episode voted by our Aunty Donna Club members! This is the best of ep 1-50 a very early episode about La Porchetta. auntydonnaclub.com haventyoudonewell.com auntydonna.com See acast.com/privacy for privacy and opt-out information.

It was such a treat to have Sara Jenkins on the TASTE Podcast, and this conversation really delivers. Matt has followed Sara's career for over a decade, dating back to her amazing restaurants Porchetta and Porsena in New York's East Village. We talk about her childhood growing up in Beirut and Italy—and how, to this day, she returns to the Tuscan farmhouse her family bought in the 1970s for their annual olive harvest and some of her recent writing on TASTE.Also in this episode, TASTE editors Anna Hezel and Matt Rodbard discuss three things each of them have been excited to eat, cook, watch, and read lately.Additional Reading and Listening:Who Called the Carbonara Police? [TASTE]A Very Roman Rice Ball [TASTE] Substack's Food Fellows [release]TASTE Podcast 71: Eric Kim Buy: Olives and Oranges and The Four Seasons of Pasta

Nestled in the heart of Italy between Rome and Florence, Umbria is an ancient region largely untouched by external influences. The cuisine and culture of Umbria may therefore be the purest examples of Italian food.  Our guest, cookbook author Letizia Mattiacci shares the mouthwatering dishes of her region and shares her insight into their origins and stories as we discover Umbria bite by bite.Discover the tastes of Umbria on our Untold Italy tour of Umbria this Fall/Autumn and next Spring> detailed tour itinerary. You'll find full episode show notes, including the details of the dishes to try in Sicily here > untolditaly.com/117Want a deeper connection with Italy and help to plan your travels? Join the friends of the podcast here > untolditaly.com/amici Support the show (https://untolditaly.com/amici)

Puntata dedicata agli Anti-Oscar, i premi brutti e cattivi del nostro podcast, in attesa che a Los Angeles si assegnino quelli veri. Non preoccupatevi, non parleremo dei candidati ufficiali ma dei nostri personalissimi riconoscimenti. Consegneremo infatti la Porchetta d'oro per il "Premio c'era una volta la Pixar", il "Premio famiglia più rompiscatole", il "Premio titolo più brutto dell'anno" e via così, fino alla fine. Buon divertimento... speriamo! Iscrivetevi al podcast, condividetelo con gli amici e (in)seguiteci su https://open.spotify.com/show/06wRlaUWQ5NdWusO25uqZk?si=4PkqQwHCT86xZaWk5pDiHA ➡️PAGINA FACEBOOK: https://www.facebook.com/ilbruttoilcattivo2.0

 This was a big one for the gang. We have talked about this item for a while now and what better time than the start of Season 2.  The Porchetta is an Italian dish that has certainly been a fan favorite of ours and many alike. Traditionally it is a pork belly with the loin still attached, scored, and seasoned with garlic, rosemary, thyme, crushed red pepper, and orange zest. We could not locate a belly still attached, so we did it with two separate pieces.  The belly was laid out and scored on both sides, the meat side we seasoned with the traditional seasonings and the fat side with just salt. Then we butterflied the loin and seasoned it with salt and pepper then rolled the loin inside the belly and tied it off with butchers twine.  Now being who we are and the love we have for sous vide, we thought it only natural for us to try it that way. So we bagged this monster up and cooked it at 74 degrees celsius or 165 f. This went for 24 hours and let me tell you, this place smelled amazing. Next, we removed it from the bag and let it rest for about 2 hours before placing it in the oven at 425 for 45 min or until golden brown. Remove it from the oven and let rest for 20 min.  Now we made all the side items to go with our porchetta. Sous vide fingerling potatoes and green beans.  both with very light seasoning but the right pairing for the pork.  Salt, pepper, garlic powder, and thyme.  We also made a roasted poblano and corn puree, which is crazy simple.  We have to say that this was the way we wanted to kick off season 2. The pork was perfectly cooked and the sides really brought the dish together.  We hope you enjoy it as much as we did.   Until then STAY HUNGRY, LIVE HOW YOU SAY IT, BYEEEEEE

Dave and Alonso discuss Christmas dinner, kids' cereal for dieting adults, and more! We hope you enjoyed this episode of Linoleum Knife & Fork, which is normally an exclusive for Patreon subscribers; if you like what you hear, subscribe!

Smitty's got a bunch of rambly fun up on the podcast today (free video editions on Spotify). Up on today's show...Christmas Day With A Good BookElon Musk Is Time's Man Of The YearFat Guy News - Now THAT's A Porchetta & The Leftover Aftermath Detroit Lions Positivity And more…Want more content? Hit up Patreon.com/we3smiths and hit up all our platforms and social mediaSupport the show (https://www.patreon.com/Smittydicks)

On the 27th day (of November), Sean said "let there be pork." And there was. The guys recap their Thanksgiving festivities, including Sean's crackling Porchetta. Then, Sean brings Rodney up to speed on the challenges of Christmas decorating - which somehow involves multiple trips to Clas Ohlson. He also had an epiphany eating a vegan burrito. Plus, Rodney has to show some love for the World Floorball Championship. See acast.com/privacy for privacy and opt-out information.

In questo episodio proviamo a scoprire le origini precise della porchetta italiana: da sempre un piatto tipico toscano protagonista di moltissime sagre e feste di paese in Italia. La sua scoperta ed invenzione è molto insolita e difficile da collocare nel tempo, tuttavia in questo sesto appuntamento della terza stagione scopriremo bene che cosa si cela dietro il maiale norcino all'Italiana. --- Send in a voice message: https://anchor.fm/italianopodcast/message

I "Recept tack!?" kommer Nichlas och Jerka varje vecka – inspirera med, fokusera på och avhandla en rätt de upptäckt och kommit att älska. En rätt som alla måste laga så snart tillfälle ges! För recept, tutorial och handfasta grepp följ @recepttack. Varje avsnitt och rätt finns tillagad och går att pedagogiskt följa på Instagram.

Soisci Porchetta on the Passive Hang ! (@soisci_human_patterns). Soisci is a movement teacher at @praksiscanberra, in a former life was a Muay Thai World Champion, and has studied closely with Ido Portal and Jozef Frucek.  I met Soisci last year when I went up to @praksiscanberra. I took several classes she led - movement practice, handstand, longevity, and even had the pleasure of training alongside her during the Capoeira workshop. One of the moments that stood out from that trip was having a meal together with other students on a Friday night, after class. It was great to see that in this community, people were choosing on a Friday evening, to practise and hang out with each other. Most gyms down here in Melbourne don't even have a Friday evening class, knowing that people prefer to go out to bars and restaurants.  Soisci leads a class with gentle authority, where all types of tasks and movements are instructed. Each class I left feeling aware and energised, which is exactly what her movement practice class theme was at the time - “Energising, Imaginative, Presence”. Taking an intuitive approach, she leads the room with a sense of love, care and empowerment. In this episode I get to ask her about how she thinks about teaching, and how her own teaching style has developed.  There's a strong sense of “human first” approach - understanding that as students, the emotional and social contexts need to be considered, not just our biomechanical, physical capabilities.  Soisci also shares her concept of “Lazy Man Training” and origins of her nickname, Puma.  A great conversation. Thank you to @soisci_human_patterns for sharing her time with us! https://www.humanpatterns.net

Buon appetito San Paolo!Da buoni procacciatori di italianità nella città di San Paolo abbiamo scoperto un posto fortemente italiano, anzi romano! Vicino alla Sala San Paolo e alla Estação da Luz si trova un piccolo locale chiamato Porcheria Sp, è qui che Mariana e James, un'italo-brasiliana e un inglese appassionati per Roma, hanno iniziato la loro avventura vendendo panini con la porchetta! Noi di Buongiorno San Paolo, siamo andati a trovarli e ci siamo fatti raccontare la loro storia tra Roma e San Paolo e soprattutto ci siamo fatti dire la ricetta segreta del loro formidabile panino che fa impazzire il centro storico di San Paolo!Buona porchetta a tutti! ---Bom apetite São Paulo!Como bons procuradores da italianidade na cidade de São Paulo, descobrimos um lugar fortemente italiano, na verdade romano!Perto da Sala São Paulo e da Estação da Luz existe uma pequena lanchonete chamada Porcheria Sp, foi aqui que Mariana e James, um ítalo-brasileiro e um inglês apaixonado por Roma, começaram sua aventura vendendo sanduíches de porchetta!Nós do Buongiorno San Paolo, fomos visitá-los e contamos sua história entre Roma e São Paulo e acima de tudo nos foi contada a receita secreta de seu formidável sanduíche que enlouquece o centro histórico de São Paulo, escutem para descobri-la!Boa porchetta a todos!----------------------------------------------Quer aprender estudar italiano? Baixe o nosso e-book gratuito com as frases uteis em italiano! https://go.hotmart.com/H40668054F?ap=69e1

Buon appetito San Paolo! Da buoni procacciatori di italianità nella città di San Paolo abbiamo scoperto un posto fortemente italiano, anzi romano! Vicino alla Sala San Paolo e alla Estação da Luz si trova un piccolo locale chiamato Porcheria Sp, è qui che Mariana e James, un'italo-brasiliana e un inglese appassionati per Roma, hanno iniziato la loro avventura vendendo panini con la porchetta! Noi di Buongiorno San Paolo, siamo andati a trovarli e ci siamo fatti raccontare la loro storia tra Roma e San Paolo e soprattutto ci siamo fatti dire la ricetta segreta del loro formidabile panino che fa impazzire il centro storico di San Paolo! Buona porchetta a tutti! --- Bom apetite São Paulo! Como bons procuradores da italianidade na cidade de São Paulo, descobrimos um lugar fortemente italiano, na verdade romano! Perto da Sala São Paulo e da Estação da Luz existe uma pequena lanchonete chamada Porcheria Sp, foi aqui que Mariana e James, um ítalo-brasileiro e um inglês apaixonado por Roma, começaram sua aventura vendendo sanduíches de porchetta! Nós do Buongiorno San Paolo, fomos visitá-los e contamos sua história entre Roma e São Paulo e acima de tudo nos foi contada a receita secreta de seu formidável sanduíche que enlouquece o centro histórico de São Paulo, escutem para descobri-la! Boa porchetta a todos! ---------------------------------------------- Quer aprender estudar italiano? Baixe o nosso e-book gratuito com as frases uteis em italiano! https://go.hotmart.com/H40668054F?ap=69e1

Buon appetito San Paolo!Da buoni procacciatori di italianità nella città di San Paolo abbiamo scoperto un posto fortemente italiano, anzi romano! Vicino alla Sala San Paolo e alla Estação da Luz si trova un piccolo locale chiamato Porcheria Sp, è qui che Mariana e James, un'italo-brasiliana e un inglese appassionati per Roma, hanno iniziato la loro avventura vendendo panini con la porchetta! Noi di Buongiorno San Paolo, siamo andati a trovarli e ci siamo fatti raccontare la loro storia tra Roma e San Paolo e soprattutto ci siamo fatti dire la ricetta segreta del loro formidabile panino che fa impazzire il centro storico di San Paolo!Buona porchetta a tutti! ---Bom apetite São Paulo!Como bons procuradores da italianidade na cidade de São Paulo, descobrimos um lugar fortemente italiano, na verdade romano!Perto da Sala São Paulo e da Estação da Luz existe uma pequena lanchonete chamada Porcheria Sp, foi aqui que Mariana e James, um ítalo-brasileiro e um inglês apaixonado por Roma, começaram sua aventura vendendo sanduíches de porchetta!Nós do Buongiorno San Paolo, fomos visitá-los e contamos sua história entre Roma e São Paulo e acima de tudo nos foi contada a receita secreta de seu formidável sanduíche que enlouquece o centro histórico de São Paulo, escutem para descobri-la!Boa porchetta a todos!----------------------------------------------Quer aprender estudar italiano? Baixe o nosso e-book gratuito com as frases uteis em italiano! https://go.hotmart.com/H40668054F?ap=69e1

MANZONI - PARERE SULLA STATUA PORCHETTA IN TRASTEVERE

MANZONI - PARERE SULLA STATUA PORCHETTA IN TRASTEVERE

Nella puntata di oggi: - Porchetta offensiva. - Genitori No-Vax. - Rise Of The Beasts. - Khaby Lame. - Oratorio casinista. - Dolori al petto. - Meglio la galera. - Gatto zombie. - Bagno nella fontana di Palazzo Chigi. - Birra per cani.

Entrevista com a Chef Tatianna Cirinno, expert em Charcutaria Natural. A Chef nasceu e cresceu no campo, em uma das fazendas de sua família, onde aprendeu com seu pai a caçar e a honrar o animal todo após o abate, cozinhando todas as partes sem exceção. Empreendedora na área imobiliária, com formação jurídica e gastronômica, atua como food stylist, consultora em restaurantes, frigoríficos, boutique de carnes e oferece cursos na área de carnes em geral com ênfase carnes e charcutaria, realiza eventos de outdoor cooking (cozinha ao ar livre com equipamentos rústicos) e festivais. Escreveu e publicou seu primeiro livro em 2020, que ficou por 30 semanas como o mais vendido na Amazon, categoria carnes. Publica semanalmente em seu site um conteúdo exclusivo sobre carne e charcutaria, é referência nacional. Em 2018 o renomado Chef Francis Malmmann, um entusiasta da charcutaria tradicional argentina, encantado pela proposta da Chef de não utilizar químicos, convidou-a para uma consultoria de 40 dias em seu restaurante Fuegos de Apara no Chile, onde a Chef realizou aulas diárias e ensinou mais de vinte preparos de charcutarias naturais, inclusive criando receitas exclusivas para o chef como: Porchetta de Apata, prietas, cordeiro em cura de equiulibrio, musseline de salmão, e os preferidos de Francis, rillet de cordeiro com passas e presciutto de pato. Após esse feito Francis convidou a Chef para vários eventos pelo mundo compondo sua equipe de especialistas e assadores. Em 2019 a Chef realizou um treinamento de 10 dias com uma equipe estrelada de Chefs composta principalmente por Guile Kaesemodel (Master Chef), Vitor Bourguignon (Master Chef) e Juliano Marasca (Que seja Doce). A imersão foi total e profunda. Todos os alunos evoluíram muito no quesito carne e charcutaria, coroando esse treinamento com a vitoria do Chef Vitor Bourguignon no programa Master Chef a Revange, utilizando várias das técnicas ensinadas pela chef. Os Chefs Guinle e Juliano criaram posteriormente ao treinamento uma plataforma de receitas www.koken.tv.br. onde ensinam a preparar os mais variados pratos. Em março de 2020 em meio a pandemia mundial a chef lançou o livro "CHARCUTARIA ANTIGA - Expedição Europa", após 28 dias de lançamento o livro ganha o prêmio Gourmand World Cookbook Awards 2020 (considerado o Oscar mundial de livros gastronômicos), onde pela primeira vez na historia o Brasil ganha esta premiação na categoria E12 - CARNES, que ocorreu pela relevância literária do conteúdo do livro, este seguiu por 30 semanas como o mais vendido na categoria (site: Amazon) e esta disponível para compra na plataforma. @tatianna.cirinno Mais informações: https://linkme.bio/tatianna-cirinno/

This is all about RIBS! We've pulled some of NZ's finest rib cooks together to give you the tips, tricks and secrets to their competition winning ribs! Shig away from Matt Melville, Brendan Reisima and Ken Van Mackelbergh! This is one to listen to again and again! We also chat Memphis in May, Noel talks Porchetta and the mighty Daza Skudder from Smokin' Hot Rox Chefs joins us for Ten Burning Questions! https://blog.feedspot.com/barbecue_podcasts/

This week on Never Again Radio we have three guests pushing one pop up. This Saturday March 20th we will have the Prince of Porchetta @mind_machine. His Porchetta will be paired with our Tasty Ramen, and our Bao buns!! We also have @freewillbrewing coming to do a beer tasting, and the incredibly talented @madam_grass and […]

Soisci is a movement and meditation teacher based in Australia. She has been practicing for over seventeen years and teaching for the past nine years. Her formal movement practice began with martial arts, which culminated when she became Muay Thai world champion in 2011. Soisci transitioned into a generalist movement practice in 2013 when she studied personally with Ido Portal and Odelia Goldsmidt for four years. Today she studies movement from Jozef Frucek and Linda Kapetanea, and has a spiritual mentor, Rajivji Kapur, whose influence has been most transformative for her. Soisci's story and teachings are an amalgamation of all the different unique experiences that have made up her life so far; her Eurasian heritage, growing up in eight different countries, competing professionally in BJJ and Muay Thai, having a keen passion for cooking and creative expression, meditation, learning from some of the best contemporary movement teachers, and using movement practice as a method for self-observation, creativity and embodying your highest self. In this conversation, Soisci tells her story of competing in martial arts and the discovery of a generalist movement practice. She talks about becoming unfulfilled by the acquiring of skills, and how she found herself drawn towards the ability to move from her heart. She also shares about the wisdom in the movie Kung Fu Panda. And, Soisci and Kyle discuss the value of playfulness.

https://www.hak4kidz.com/activities/cdcedu.html Online CTF training using Cisco’s Workshop platform. They did something similar in Spring of 2020. There will be an online panel where kids can ask questions about information security. Occurs on December 12th. Check out the link for more info. Robert M. for upping his patreon to $5 Top 25 Data Security Podcasts You Must Follow in 2020 (feedspot.com) @byt3bl33d3r (Marcello Salvati) @porchetta_ind (porchetta Industries) info@porchetta.industries   Wanna sponsor CrackMapExec? Sponsor @byt3bl33d3r on GitHub Sponsors Github sponsors: GitHub Sponsors Introducing Sponsorware: How A Small Open Source Package Increased My Salary By $11k in Two Days | Caleb Porzio How is this different than shareware? “As a developer of one of these tools, you obviously start questioning your life decisions after a while. Especially after putting so much time into these projects.” Adblockers installed 300,000 times are malicious and should be removed now | Ars Technica (spent years supporting the app… the vitriol from ‘unpaid customers’ is deafening… Should be required reading for anyone wanting to open source anything.) [Announcement] Recent and upcoming changes to the Nano projects · Issue #362 · NanoAdblocker/NanoCore (github.com) Business model for typical opensource projects. Where’s the chain broken at? Devs who expect help/support for their project? “Many eyes make for less vulns” (LOL, sounds good, not true anymore --brbr) What is the ‘status quo’ of OSS infosec/hacking tool developer community (in your opinion)? Pull requests, what is ‘meaningful’ contributions? What is the definition of ‘widely-used’? Why support widely-used OSS hacking tools? (2) Marcello on Twitter: "Well also be encouraging community contributions to those same tools by giving out 1 @offsectraining training voucher per quarter to whoever submits the most meaningful pull request to any of the tools in the @porchetta_ind Discord server" / Twitter And now for something completely different... (porchetta.industries) Check out our Store on Teepub! https://brakesec.com/store Join us on our #Slack Channel! Send a request to @brakesec on Twitter or email bds.podcast@gmail.com #AmazonMusic: https://brakesec.com/amazonmusic  #Brakesec Store!: https://brakesec.com/teepub  #Spotify: https://brakesec.com/spotifyBDS #Pandora: https://brakesec.com/pandora  #RSS: https://brakesec.com/BrakesecRSS #Youtube Channel:  http://www.youtube.com/c/BDSPodcast #iTunes Store Link: https://brakesec.com/BDSiTunes #Google Play Store: https://brakesec.com/BDS-GooglePlay Our main site:  https://brakesec.com/bdswebsite #iHeartRadio App:  https://brakesec.com/iHeartBrakesec #SoundCloud: https://brakesec.com/SoundcloudBrakesec Comments, Questions, Feedback: bds.podcast@gmail.com Support Brakeing Down Security Podcast by using our #Paypal: https://brakesec.com/PaypalBDS OR our #Patreon https://brakesec.com/BDSPatreon #Twitter: @brakesec @boettcherpwned @bryanbrake @infosystir #Player.FM : https://brakesec.com/BDS-PlayerFM #Stitcher Network: https://brakesec.com/BrakeSecStitcher #TuneIn Radio App: https://brakesec.com/TuneInBrakesec #cybersecurity #informationsecurity #leadership #podcasts #CPEs #CISSP #porchetta #training #sponsorship #github #opensource #crackmapexec #byt3bl33d3r #marcelloSalvati

https://www.hak4kidz.com/activities/cdcedu.html Online CTF training using Cisco’s Workshop platform. They did something similar in Spring of 2020. There will be an online panel where kids can ask questions about information security. Occurs on December 12th. Check out the link for more info. Robert M. for upping his patreon to $5 Top 25 Data Security Podcasts You Must Follow in 2020 (feedspot.com) @byt3bl33d3r (Marcello Salvati) @porchetta_ind (porchetta Industries) info@porchetta.industries   Wanna sponsor CrackMapExec? Sponsor @byt3bl33d3r on GitHub Sponsors Github sponsors: GitHub Sponsors Introducing Sponsorware: How A Small Open Source Package Increased My Salary By $11k in Two Days | Caleb Porzio How is this different than shareware? “As a developer of one of these tools, you obviously start questioning your life decisions after a while. Especially after putting so much time into these projects.” Adblockers installed 300,000 times are malicious and should be removed now | Ars Technica (spent years supporting the app… the vitriol from ‘unpaid customers’ is deafening… Should be required reading for anyone wanting to open source anything.) [Announcement] Recent and upcoming changes to the Nano projects · Issue #362 · NanoAdblocker/NanoCore (github.com) Business model for typical opensource projects. Where’s the chain broken at? Devs who expect help/support for their project? “Many eyes make for less vulns” (LOL, sounds good, not true anymore --brbr) What is the ‘status quo’ of OSS infosec/hacking tool developer community (in your opinion)? Pull requests, what is ‘meaningful’ contributions? What is the definition of ‘widely-used’? Why support widely-used OSS hacking tools? (2) Marcello on Twitter: "Well also be encouraging community contributions to those same tools by giving out 1 @offsectraining training voucher per quarter to whoever submits the most meaningful pull request to any of the tools in the @porchetta_ind Discord server" / Twitter And now for something completely different... (porchetta.industries) Check out our Store on Teepub! https://brakesec.com/store Join us on our #Slack Channel! Send a request to @brakesec on Twitter or email bds.podcast@gmail.com #AmazonMusic: https://brakesec.com/amazonmusic  #Brakesec Store!: https://brakesec.com/teepub  #Spotify: https://brakesec.com/spotifyBDS #Pandora: https://brakesec.com/pandora  #RSS: https://brakesec.com/BrakesecRSS #Youtube Channel:  http://www.youtube.com/c/BDSPodcast #iTunes Store Link: https://brakesec.com/BDSiTunes #Google Play Store: https://brakesec.com/BDS-GooglePlay Our main site:  https://brakesec.com/bdswebsite #iHeartRadio App:  https://brakesec.com/iHeartBrakesec #SoundCloud: https://brakesec.com/SoundcloudBrakesec Comments, Questions, Feedback: bds.podcast@gmail.com Support Brakeing Down Security Podcast by using our #Paypal: https://brakesec.com/PaypalBDS OR our #Patreon https://brakesec.com/BDSPatreon #Twitter: @brakesec @boettcherpwned @bryanbrake @infosystir #Player.FM : https://brakesec.com/BDS-PlayerFM #Stitcher Network: https://brakesec.com/BrakeSecStitcher #TuneIn Radio App: https://brakesec.com/TuneInBrakesec #cybersecurity #informationsecurity #leadership #podcasts #CPEs #CISSP #porchetta #training #sponsorship #github #opensource #crackmapexec #byt3bl33d3r #marcelloSalvati

bit.ly/himrkt--- Send in a voice message: https://anchor.fm/shuttfup/messageSupport this podcast: https://anchor.fm/shuttfup/support

Långsam snabbmat - Anders lagar knaprig gris medan Jonas uppvisar tydliga tecken på medelålderskris.

Link stopped by to chat with Wendy Wan and quickly learned that it's a food Trailer, not a food truck. She shared stories of her life in the kitchen and the challenges of bring Porchetta to Austin.

Kathy Rich & Mrs. P visit Rome & the take in the sites, neighborhoods & Vatican City. Don't forget to follow me Facebook, Twitter, and Instagram! Facebook - @kathywakile Twitter - @KathyWakile Instagram - @kathywakile or @indulgebykathywakile

Powell River Kings forward Nic Porchetta talking about what it was like to host players in his home, play away from home at 14, and what it means to play for his hometown team.

This week BBQ Jedi Dell Richmond joins us to help breakdown this weeks most tasty matchups. He also explains to us what a Porchetta is and it sounds delicious. Come pick some games with us at allendaleanalytics.com and try to Beat the Dingus. If you do Beat the Dingus, then you will win a free entry into the I Shaved My Bowls for this Pick'Em Extravaganza at the end of the season (100 games picked minimum). Listen, Like and Share. Please.  #CollegeFootball #GBR #Cyclones #UCF #Trojans #Zips #BeatTheDingus   Website: allendaleanalytics.com Twitter: @modelpicks @dellthedude Facebook: Allendale Analytics Presents: Man vs Model Podcast     Music Credit: Awnaw by the Nappy Roots    

This week, David sat down with Sara Pantaleo, CEO of La Porchetta, Australasia's largest, franchised, licensed, à-la-carte restaurant group. The discuss:  family business franchising  her philanthropic efforts at the Moira Kelly Creating Hope Foundation why business is so important to Australia and the economy Backbone is proudly brought to you by Sequel CFO and Judo Bank.

“To me, ultimately martial arts means honestly expressing yourself… Now it’s very difficult to do. It is easy for me to put on a show and be cocky... I can make all kinds of phony things and be blinded by it. Or I can show you some really fancy movement. But to express oneself honestly, not lying to oneself, and to express myself honestly, now that my friend is very hard to do. “ -Bruce Lee In this podcast we’ve talked a lot about the process of building an ecology of practices around becoming our most heroic selves. As I said in the last episode’s description: the things we choose to do require that we invest our time, money, and energy in order to absorb the lessons that are given. Often times the huge investment that we put into our practice of choice can bias us towards believing that there’s no need for other practices, that our one discipline has it all and is superior to all the rest. We can tie our egos into the practice to the point where we see ourselves as products of the school in which we train, we are “climbers” we are “karate-ka” we are “bodybuilders”, etc… This is a sneaky and often devastating trap that can not only cut us off from the myriad benefits of other disciplines, but can actually stifle and smother our individuality and our ability to honestly assess, express and obtain that which we need. In today’s episode of the Evolve Move Play Podcast, we have the wonderful Soisci Porchetta joining us to talk about her process of self discovery and transformation and how she’s taking lessons she has learned from her many disciplines and putting them together to help herself and her students find their path of continual growth. Along the way we’re going to discuss how to determine what students need for improvement, how to find intrinsic sources of motivation and reward, and the role that the ego plays in self transformation. So enjoy the show and as always, leave us a comment, share, like, and subscribe. You can also give us a rating and a review on iTunes. If you would like to personally support the show, head on over to www.patreon.com/rafekelley to become a patron, or hit up www.evolvemoveplay.com and see if we’re coming to your neck of the woods. Thanks everyone, and happy moving! -The EMP Team SHOW NOTES 00:00 - Intro 02:07 - Isolate, Integrate, Improvise 18:18 - Practice Prescription 28:39 - Soisci’s Class Structure 36:55 - Balance 50:18 - Digging Deeper 59:06 - Connectivity, Intrinsic v. Extrinsic Reward 01:09:46 - Movement and the Body Brain Connection 01:19:50 - Meaning and Relevance 01:31:17 - Tempering the Ego LEARN MORE www.humanpatterns.net

You may have noticed that the sign at Carnitas’ Snack Shack on University Avenue now says The Porchetta Shack. We asked our guest this week, chef and owner Hanis Cavin (who has been called San Diego’s “King of Pork”), why he changed the concept for his popular North Park restaurant after eight successful years. Hanis also shared that he’s no longer affiliated with the Carnitas’ location at the Embarcadero, and his pick for Two People, $50 is Fernside in South Park. This week in Hot Plates, we learned that chef Matt Gordon (who recently closed Urban Solace and Solace & The Moonlight Lounge) is now the vice president of operations for Blue Bridge Hospitality—the company behind Liberty Public Market and Stake Chophouse. Neighborhood, the craft beer and burger joint that’s been in East Village for 12 years, isn’t closed: the shutdown is just temporary for a remodel. The Florence is now open in Sabre Springs (Troy got the First Look at the space and the menu), and the tenth annual Eat.Drink.Read fundraiser for the San Diego Council on Literacy is coming up at the San Diego Air & Space Museum. The Hot Topic this week is the James Beard Awards and the fact that San Diego chefs and restaurants were excluded, again, from making the cut as finalists. Troy took a closer look at how many San Diego chefs have been nominated for a James Beard Award in recent years compared to chefs in LA and San Francisco (and finds a huge disparity), and shares what it would take to get San Diego included in the “Oscars of Food.” We have a phone number for this podcast now! We're going to end each podcast with a question for our listeners, and you can call us at 619-744-0535 and leave us a message. You can give us your recommendations for Two People, $50. Did you get your tickets yet to Best of North County? You don’t want to miss this party at the Park Hyatt Aviara on April 14, where you get unlimited bites and sips from all the new and noteworthy spots in North County. Our sponsors for this episode are the North Park Main Street Association and the San Diego Padres. Enter to win two tickets in a VIP suite for a live recording of the Happy Half Hour on May 6th! sdmag.com/padrespodcast - get tickets at padres.com

This week we met up with Rich at a super secret location, very few clues were given so listen closely. Rich is a super awesome dude with a great heart! Thank you Rich!

The Italian TableBy Elizabeth Minchilli Intro: Welcome to the Cookery by the Book podcast. With Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors. Elizabeth: Hi, I'm Elizabeth Minchilli and my latest cookbook is The Italian Table.Suzy Chase: The Italian Table is glorious, from the recipes to the photos. The first thing you see when you open the cookbook is the stunning kitchen with rustic blue and white tile, and blue and white plates hung on the wall. Is this your kitchen?Elizabeth: Oh, I wish! That's a kitchen in a beautiful castle outside of Rome. Although I've spent a lot of time in it.Suzy Chase: Oh, that tile is to die for.Elizabeth: Beautiful. And you know, a lot of the kitchen, I didn't get into all the kitchens in the book, but the particularly beautiful ones I tried to include since they're so inspirational.Suzy Chase: I can't figure out what's more beautiful in this cookbook, your writing or your photographs. What do you love more?Elizabeth: Well, you know, for me, since the kinds of books I've always done have been so image-driven, I can't imagine one without the other. And I see the photographs as giving a different dimension to the words. And that's always been my response to cookbooks, you know. I love, obviously, recipes that work, but I love the story behind them. But I also like the visual inspiration, whether it's actually the food or the place settings or the tiles on the kitchen wall.Suzy Chase: Me too. So I found it interesting that each chapter captures a specific meal that you experienced in Italy. Describe how this cookbook is laid out.Elizabeth: Well the way, I was trying to decide how to combine my competing passions for, you know, interior design and setting and history with food. And I realized that it all came together at the table. And once I decided that, I wanted to share as many different kinds of meals as possible to show my readers how Italians really eat. I mean you know, most people imagine certain dishes with Italy, whether it's pasta or pizza or gelato. But people aren't eating those things all day long, and they're not eating them perhaps in the way that people think. So while the settings are beautiful, these are really the way people eat, whether it's at the beach, whether it's on a coffee break, you know, grabbing a slice of pizza in Rome. Whether it's in a summer vacation villa outside of, in Umbria. So I wanted to have a great range and that way to be able to explore both the setting and the food on the table.Suzy Chase: Yeah, I notice that you really drill down beyond the ingredients, beyond the cooking technique. Like you'll get the pasta and the bowl, but what about the bowl, or the tool used to get the pasta from the bowl to the plate or even the linens that cover the table. I love that part.Elizabeth: Yeah, that's my ... I love that part too. And not just because it involves shopping opportunities. What I really love about it is that it really, you know, 'cause when you go to a place you might have a great meal and you might support the local restaurants, in a way, but there's other ways that you can learn more deeply about a region and that's by visiting its artisans. And you know a lot of people will see pretty, you know, ceramics from Italy and stop there, knowing that they're from Italy. But I really like to, you know, drive home why this certain kind of plate shows up if you're on the beach in Positano, why a different kind of bowl shows up if you're in a small town in Puglia, and what those mean. And explore a bit about the people who are actually making those bowls, who are often the people that are eating those dishes anyway.Suzy Chase: Here's the question I'm dying to know the answer to. How did a girl from St. Louis end up in Rome as an expert on Italian cuisine?Elizabeth: Well, that goes back to the fact that when I was 12 years old I was living in St. Louis and my parents took a vacation, and they went to Italy and they did Florence, Venice, Rome. And they came back and instead of getting back to our life they packed up our house, sold the business, and we moved to Rome for two years. And although we only stayed there for two years and then moved back to the States, we always came back in the summer. And so I always felt at home whether it was in Italy or Spain or France, trying to get a way to get back, and that way came back in graduate school. And in the late '80s I decided if I picked a, you know, my dissertation topic correctly, I could get somebody else to sort of fund my permanent vacation, and I did. And I ended up in Florence working on sixteenth century gardens. And then along the way I met my Italian husband and started having Italian babies and Italian dogs and that's when my new career really shifted gears from academia to publishing. And at the beginning I was writing predominantly about art and architecture and design, but almost really really shortly thereafter I also started writing about food. But always in a cultural context. You know, when I was writing for Bon Appetit or Food & Wine or Town & County I would write about restaurants but more, not just as a place to find good food but as a way to dive deeper into the culture.Suzy Chase: Tell me about where you live.Elizabeth: I currently divide my time between Rome and Umbria. Umbria is a region located just north, in between, let's say, Rome and Florence. And my main house is a little apartment in the old section of Rome called Monti. It's a little, I'm now talking to you from my office on the roof of our building. We've been living here, my husband had the apartment when I met him, my kids have been born here, and it's right, I mean, if I walked out, I just now walked down the street and my cash machine, my ATM, is in front of the Colosseum. Which is kind of nice.Suzy Chase: Oh, wow.Elizabeth: And then our house up in Umbria, which is on the cover of the book, actually. We spend the summers there and have a big vegetable garden and we have olive trees so we make our own olive oil and that's where we live.Suzy Chase: How old is your house in Umbria? It looks like it's stone.Elizabeth: It's made out of stone. And the house itself is, I would say parts date back to the sixteenth century.Suzy Chase: Wow. That's gorgeous.Elizabeth: And you know, like all of these houses, they're built onto over the years, and we restored it. My husband's an architect, and his specialty is restoring these houses into inhabitable places. And in fact two of my books talk about restoring houses in Italy.Suzy Chase: Talk a bit about how the Italian food words are the hardest to tackle. Like, cicchetti, in Venice, if I'm pronouncing that correctly. What is it, and where would we eat it?Elizabeth: Well, cicchetti is a word that yeah, exists only in Venice. Took me a really hard time to figure out what it means, because people translate it into tapas, you know? 'Cause we think we know what that means. Or little bites. And they kind of are both those things. But when you say to a Venetia, they know exactly what it means and it has a sort of social context. It means, little things to eat along with a glass of wine so you don't get too drunk 'cause that's not the point. The point is actually meeting your friends and having a drink. And the food is sort of secondary. And you know all this stuff I just said, it's hard to put down in a one word translation. But it's funny you ask that because I mean, food in Italy is so difficult to translate and this past week I just did food tours as well, and Melissa Clark was just here and we were doing-Suzy Chase: Yes. You had your Awful Tour.Elizabeth: We had our Awful Tour. And it wasn't awful at all, it was wonderful. But it did deal with innards. And one of the things that we both learned, you know, we were both in Umbria, in Rome, and in Florence, is you know, the same little part of an animal can have, you know, ten different words depending where you are in Italy. And for me, that's sort of the fascinating thing. There's always something more to learn. You know, you said I'm an expert in Italian food, but I find it hard to believe that anybody's an expert. I think that there's always something to learn.Suzy Chase: Well since you brought up Melissa Clark, tell me about your food tours and your daughter Sophie.Elizabeth: So, when I first started my blog I didn't really know, you know, back in the early days of blogs, I didn't really know what it would lead to and how it would make money. 'Cause blogs don't make money. And so one of the things that it led to was doing food tours. And people started asking me for food tours and I didn't quite know what they were at the time. Nobody was really doing them in Rome. And so I started doing them, and I did market tours around several different neighborhoods in Rome on my own, and was immediately very busy doing these tours. And I was doing it on my own for a few years and then luckily my daughter, Sophie, graduated university. She was going to school in London, came back here, and I convinced her to work with me. And so now we both got sort of more work than we can handle. She's doing, handling the day by day tours here in Rome. I do some of them as well. But my time is mostly focused on our week in Italy tours. And those are deep dives into different regions. We're currently doing tours in Rome, in Florence, and in Puglia. And we do them on our own, they're usually six nights. We do them on our own, sometimes we partner with people. I've partnered with Melissa Clark twice and Evan Kleiman, who's located in LA. She's a cookbook author and host of Good Food.Suzy Chase: The best.Elizabeth: Yeah. And then in July we're doing one with Elizabeth Gilbert, the author of Eat Pray Love.Suzy Chase: Oh cool.Elizabeth: Yeah. We're doing one in Puglia. So it's a fun excuse to collaborate with friends, and also see Rome and Italy in general from a different point of view.Suzy Chase: What influence did Anna Tasca Lanza and her cooking school have on you?Elizabeth: Well I just remember seeing the book really early on, you know, when I first moved to Italy, working on my dissertation. I can remember picking up the Marcella Hazan books, cooking through them, and then there were these books also by Anna Tasca Lanza. And these beautifully illustrated books. And Sicilian food at the time, even in Italy, people weren't really talking about it. And I just found it fascinating. And when I started writing about food and getting sent on press trips, I found myself at the Tasca d’Almerita estate. And seeing these pictures of the food processes that were going on in both of the houses on the estate. And there was one house that sort of focused on the wine and then there was Anna Tasca Lanza at the other villa. And I would see these pictures of like, women pouring tomato sauce on wooden planks in a sun drenched courtyard making tomato paste, and her recipes talked about these really romantic memories of the house cook sort of teaching her how to make things, and with the ingredients from the land. And it always was something that stuck in my head, and over the years I've made it back there as many times as possible and I'm really happy to recreate a menu inspired by my time there.Suzy Chase: You have a gorgeous porchetta in this cookbook. What is the key to a good porchetta?Elizabeth: Well obviously the key to any of these dishes is getting great ingredients. And the other thing is that you have to sort of, a lot of these recipes that people love are often eaten in certain places. For instance, porchetta is most likely eaten at the side of the road, you know, as you're driving through Italy there's a porchetta stand and he's got, you know, this 200 pound pig on the side of the road that he's cutting thick slices off of. I don't think anybody that's buying my book has an oven big enough to fit a pig in it. And so the challenge of my recipe was creating a porchetta that you could cook at home. And in that case it was something that would fit in your oven, have all that crispy skin, have all the nice juicy fat, but not get dried out in the middle. And so I, working with my local butcher in Umbria, I came up with that recipe. So it has all those things. And it's just super easy. Once you get the really right kind of meat, you barely season it. I mean, you season it correctly, tie it up correctly, you put it in the oven and you walk away. So, and I have to say, most of the recipes in the book are sort of, you know, not a lot of work.Suzy Chase: I can't talk about porchetta without bringing up fraschetta. Describe a fraschetta.Elizabeth: A fraschetta.Suzy Chase: Fras-, yes.Elizabeth: Sorry! They're all really hard. Everybody mispronounces my name, too, because the C and the H and all those things are really hard to get in Italy. So, a fraschette.Suzy Chase: Yes.Elizabeth: A fraschetta is a restaurant located in the town of Ariccia. It's south of Rome and it's known for its porchetta. And these fraschette were originally just little shops, like hole in the walls that would sell wine. And people would sit outside and to provide shade the owners would put up a few branches to provide shade, so its leaves still attached. And those are frasce. And so these places became known as fraschette, where you could go get sort of table wine. And bring your own food. Eventually these places started serving their own food, turned into restaurants, but they're still called fraschette today. And one of the places that actually, Sophie and I visit a lot, is la Selvotta in Ariccia. And the pictures in the book come from our experience there, which is one of my favorite ones because it's actually located in a leafy sort of forest.Suzy Chase: It looks heavenly.Elizabeth: It is. And the food is just, you know, it's what you want to sit down at a picnic bench and eat. It's like, mozzarella and salami and olives. And then you always have a few cooked things included. Porchetta, maybe, some sausages. It's fantastic.Suzy Chase: So last night I made some of your recipes out of the menu for a late summer dinner under the pergola. Even though it's the dead of winter here.Elizabeth: I saw that, I saw that! I saw that. You put them on Instagram. They looked perfect. Well, I have to say when people are asking me what's my go-to recipe in the book, it's the bean soup recipe. It's just so good.Suzy Chase: It's two minutes.Elizabeth: I know. It's two minutes. And people really think you put a lot more effort into it than you did.Suzy Chase: Yeah.Elizabeth: I mean, if you start out with dried beans and soak them, it does become, you know. And I do suggest you do that. But I'm not gonna tell anybody if you use canned beans, that's okay.Suzy Chase: Okay, thanks.Elizabeth: But I have to say, it's a great winter recipe, but then I find that in the summer if you serve people soup they really appreciate it. It's like something they don't expect and they're sick of eating cold food.Suzy Chase: Describe the story that went with this menu, how you became a good Italian momma immediately after your daughters were born.Elizabeth: Well one of the things, one of the many things that I realized, is that being an Italian momma has lots of sort of unspoken rules. And one of them is that while you stay in the city with your kids during school year, the minute the school year ends or the weekend comes, you head out to a country house. And I don't know how it is, but everybody seems to have a country house. Whether it's your Nonna, whether it's, you know, your friends, you go out to the countryside. And so I would pack up the kids and go up to the country. And so that's where, you know, even though we live in Rome, I learned to cook a lot and entertain at our house in Todi. And you know I learned to cook, you know, meals according to the seasons as well, which is something that's, I think, really important.Suzy Chase: So moving on to my segment called My Last Meal, what would you have for your last supper?Elizabeth: You know, it has to do with place as well. So I think I would have to say, maybe a plate of carbonara at one of my favorite Trattoria, Perilli in Rome. Just because for me that sums up sort of everything. It sums up the place I would go for Sunday lunches with my family, it has my favorite waiter Valerio, it's a place that's always been there before I got there, it will exist long after I leave. And the plate, you know, the carbonara goes without saying.Suzy Chase: Where can we find you on the web and social media?Elizabeth: On social media, I'm eminchilli at Instagram. And I am Elizabeth Minchilli on Facebook, and eminchilli on Twitter. And my website is elizabethminchilli.com. And I also have an app, Eat Italy, which is guides for eating your way through Rome, Venice, Florence, Puglia, Umbria, and more and more cities every day.Suzy Chase: Thanks Elizabeth, for coming on Cookery by the Book podcast.Elizabeth: It was great to be here. Thanks for having me.Outro: Follow Suzy Chase on Instagram, @cookerybythebook, and subscribe at cookerybythebook.com or in Apple Podcasts. Thanks for listening to Cookery By The Book podcast, the only podcast devoted to cookbooks, since 2015.

Porchetta

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Porchetta. Recipe variation from Mario Batali.Yields up to 8 servings INGREDIENTS 1/2 boneless pork loin, about 4 pounds 4 tablespoons virgin olive oil plus 4 tablespoons 1 medium onion, thinly sliced plus 4 cut in halves 1 bulb fennel, thinly sliced, leaves removed and set aside 2 pounds chopped pork shoulder 2 tablespoons fennel seeds 2 tablespoons freshly ground black pepper 2 tablespoons chopped fresh rosemary 6 cloves garlic, thinly sliced 3 eggs DIRECTIONSPreheat oven to 425 degrees F. Butterfly pork loin to become a sheet 1inch thick and about 8 inches by 14 inches. Sprinkle with salt and pepper and set aside. In a 12 to 14 inch saute pan, heat olive oil until smoking. Add onion and fennel and saute until softened and lightly browned, about 10 minutes. Add ground pork, fennel seeds, pepper, rosemary and garlic. Cook until the mixture assumes a light color, stirring constantly, about 10 minutes. Allow to cool. Add chopped fennel leaves and eggs and mix well. Spread mixture over pork loin and roll up like a jelly roll. Tie with butchers twine and place in roast pan on top of halved red onions. Place in oven and roast 75 minutes, or until interior temperature is 140 degrees F. Remove and allow to rest for 10 minutes. Sponsor: Real Salt

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Porchetta. Recipe variation from Mario Batali.Yields up to 8 servings INGREDIENTS 1/2 boneless pork loin, about 4 pounds 4 tablespoons virgin olive oil plus 4 tablespoons 1 medium onion, thinly sliced plus 4 cut in halves 1 bulb fennel, thinly sliced, leaves removed and set aside 2 pounds chopped pork shoulder 2 tablespoons fennel seeds 2 tablespoons freshly ground black pepper 2 tablespoons chopped fresh rosemary 6 cloves garlic, thinly sliced 3 eggs DIRECTIONSPreheat oven to 425 degrees F. Butterfly pork loin to become a sheet 1inch thick and about 8 inches by 14 inches. Sprinkle with salt and pepper and set aside. In a 12 to 14 inch saute pan, heat olive oil until smoking. Add onion and fennel and saute until softened and lightly browned, about 10 minutes. Add ground pork, fennel seeds, pepper, rosemary and garlic. Cook until the mixture assumes a light color, stirring constantly, about 10 minutes. Allow to cool. Add chopped fennel leaves and eggs and mix well. Spread mixture over pork loin and roll up like a jelly roll. Tie with butchers twine and place in roast pan on top of halved red onions. Place in oven and roast 75 minutes, or until interior temperature is 140 degrees F. Remove and allow to rest for 10 minutes. Sponsor: Real Salt

Support us: patreon.com/auntydonnaSee us live: auntydonna.com/shows See acast.com/privacy for privacy and opt-out information.

We love La Porchetta.auntydonna.com/showspatreon.com/auntydonna See acast.com/privacy for privacy and opt-out information.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Porchetta. Recipe variation from Mario Batali.Yields up to 8 servings INGREDIENTS 1/2 boneless pork loin, about 4 pounds 4 tablespoons virgin olive oil plus 4 tablespoons 1 medium onion, thinly sliced plus 4 cut in halves 1 bulb fennel, thinly sliced, leaves removed and set aside 2 pounds chopped pork shoulder 2 tablespoons fennel seeds 2 tablespoons freshly ground black pepper 2 tablespoons chopped fresh rosemary 6 cloves garlic, thinly sliced 3 eggs DIRECTIONSPreheat oven to 425 degrees F. Butterfly pork loin to become a sheet 1inch thick and about 8 inches by 14 inches. Sprinkle with salt and pepper and set aside. In a 12 to 14 inch saute pan, heat olive oil until smoking. Add onion and fennel and saute until softened and lightly browned, about 10 minutes. Add ground pork, fennel seeds, pepper, rosemary and garlic. Cook until the mixture assumes a light color, stirring constantly, about 10 minutes. Allow to cool. Add chopped fennel leaves and eggs and mix well. Spread mixture over pork loin and roll up like a jelly roll. Tie with butchers twine and place in roast pan on top of halved red onions. Place in oven and roast 75 minutes, or until interior temperature is 140 degrees F. Remove and allow to rest for 10 minutes. Sponsor: Real Salt

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Porchetta. Recipe variation from Mario Batali.Yields up to 8 servings INGREDIENTS 1/2 boneless pork loin, about 4 pounds 4 tablespoons virgin olive oil plus 4 tablespoons 1 medium onion, thinly sliced plus 4 cut in halves 1 bulb fennel, thinly sliced, leaves removed and set aside 2 pounds chopped pork shoulder 2 tablespoons fennel seeds 2 tablespoons freshly ground black pepper 2 tablespoons chopped fresh rosemary 6 cloves garlic, thinly sliced 3 eggs DIRECTIONSPreheat oven to 425 degrees F. Butterfly pork loin to become a sheet 1inch thick and about 8 inches by 14 inches. Sprinkle with salt and pepper and set aside. In a 12 to 14 inch saute pan, heat olive oil until smoking. Add onion and fennel and saute until softened and lightly browned, about 10 minutes. Add ground pork, fennel seeds, pepper, rosemary and garlic. Cook until the mixture assumes a light color, stirring constantly, about 10 minutes. Allow to cool. Add chopped fennel leaves and eggs and mix well. Spread mixture over pork loin and roll up like a jelly roll. Tie with butchers twine and place in roast pan on top of halved red onions. Place in oven and roast 75 minutes, or until interior temperature is 140 degrees F. Remove and allow to rest for 10 minutes. Sponsor: Real Salt

Nancy Harmon Jenkins is a prolific writer and speaker on global foodways. She is an expert on olive oil and Mediterranean cooking and author of numerous books on these subjects. Daughter Sara Jenkins is chef/owner of Porchetta and Porsena in New York City. The duo co-authored "The Four Seasons of Pasta." Each is working on a food project in native Maine. Wine Educator Karen MacNeil is author of bestseller, "The Wine Bible," and dispenses weekly wine intel in her newsletter, Wine Speed.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

What chef doesn't want their own cookbook? Capturing your recipes, ideas, and dishes between two covers makes the transitory permanent and--from a practical standpoint--can be a powerful marketing tool. We ask two-time author Sara Jenkins (of Porchetta and Porcena) and Alex Raij (of El Quinto Pino, Txikito, and La Vara), whose debut effort The Basque Book publishes in April 2016, about what it takes to conceive, sell, promote, and enjoy writing a cookbook. And, since both chefs cook cuisines of other countries in the United States, we also discuss how to make non-native food accessible to an American audience, in restaurants and on the page.

Eat Your Words is back for a brand new radio season! Host Cathy Erway welcomes chef and author Sara Jenkins to the studio chatting highlights from the book (co-authored with her mother, Nancy Jenkins), The Four Seasons of Pasta. Notably, there are few ingredients in a cook’s pantry that beat out pasta—for tastiness, for ease of preparation, for versatility, and for sheer delight. It’s irresistible to all and perfect for every occasion. Sara and her mom draw on their own background in Italy, where they’ve lived, cooked, studied, and worked in Rome and Florence, and on a Tuscan olive farm for many years. Presently the accomplished chef and owner of Porsena and Porchetta, two restaurants in New York’s East Village, Sara and Cathy round out the show discussing the inspiration for the book as well as the importance of improvising while you cook. Tune in for a wonderful show!

The daughter of a foreign correspondent and a food writer, Sara Jenkins grew up all over the Mediterranean, eating her way through its cultures and learning to cook. She began her kitchen under with Todd English at Figs in Boston, then went on to work as a chef in Florence and in the Tuscan countryside, as well as on the Caribbean island of Nevis, before returning to the United States. In September 2008, Sara opened Porchetta, a storefront in the East Village focusing on the Italian roasted pork, typically sold as street food. Her brick and mortar Porchetta has been wildly successful, receiving a four-star review from New York Magazine. In November 2010, Sara opened Porsena, where she draws on her Tuscan and Roman childhood with a pasta-centric menu. As Mario Batali put it, “She’s one of the few chefs in America who understands Italy and how Italians eat.” Tune in to hear all about Sara’s childhood living around the world, her path to the professional kitchen, and more delectable details from her life-long relationship with Italy.

              Concept for The 715 Mass Restaurant in Lawrence, Kansas (Devotion to Local Foods & Nose to Tail Cooking) Executive Chef Michael Beard’s Journey to and Inspiration “In the Kitchen” Prepare, Plate & Pair the Signature Dish

              The Concept for and Alex’s Journey to The Local Pig  Celebrating Traditional Meats and Updated Offerings at The Local Pig  Prepare Slow Roasted Porchetta with Dressed Greens and Truffle Aioli on a Pretzel Bun Plate & Pair the Signature Dish 

We are back at the coopcast in 2014.  We enjoyed our break but are glad to be back.  While we were gone we had the coldest weather we have ever had while farming as the polar vortex descended on NY. We also had our annual farm meeting and other fun events.  Tune into this farm fresh coopcast for the latest news from the homestead! In the Veggie Patch (which is frozen over) we are going to talk a bit about some seed starting tips and techniques as people are looking towards spring already. Farm Fresh Recipes in our food segment include two new dishes we made over Christmas and thought were delicious: Kale and Brussels Sprout Salad - Mario Batali's Arista alla Porchetta - 

This week on The Food Seen Michael sits down with Sara Jenkins of Txikito and Alex Raij of Porchetta to discuss what it means to be an immigrant who cooks, the past and present of Italo-American cuisine, the truth or myth of our culinary ignorance in the 60s, and how cooking can be an act of love. They also recount their respective culinary histories, and what makes them want to live and work in the culinary world. This episode was sponsored by Acme Smoked Fish: a culinary mainstay in NYC for over 55 years.