Podcasts about Prosciutto

ROMA (ITALPRESS) - Rafforzare il legame tra formazione accademica, tutela delle produzioni certificate e valorizzazione del patrimonio enogastronomico e turistico italiano. È l'obiettivo della nuova collaborazione istituzionale avviata tra l'Università per stranieri di Perugia, attraverso il corso di laurea “Made in Italy, Cibo e Ospitalità” (MICO) e la Fondazione Qualivita. Il percorso formativo porta alla formazione di una figura professionale altamente qualificata, capace di coniugare la cultura del Made in Italy agroalimentare di qualità con competenze specifiche nei settori dell'ospitalità e del turismo. Nell'ambito del percorso, il contributo di Qualivita riguarderà in particolare i prodotti Dop Igp e il Turismo Dop, avvalendosi della collaborazione dei principali Consorzi di Tutela italiani, tra cui quelli di Mozzarella di Bufala Campana Dop Aceto Balsamico di Modena Igp olio Riviera Ligure Dop Burrata di Andria Igp, Prosciutto di Parma Dop. Il corso di laurea MICO, si pone l'obiettivo di professionisti in grado di promuovere e valorizzare la specificità e l'eccellenza dello stile italiano nel mondo. I laureati di questo corso, saranno dei veri e propri “ambasciatori del Made in Italy”, con un approccio interdisciplinare e sistemico che integra competenze culturali, tecniche, manageriali e scientifiche nei settori del cibo, del turismo e dell'ospitalità.mgg/mrv

In this episode, an Italian Episode, we zoom in on our featured Food and Operator, pink-petaled playboy photographer Prosciutto di Parma, and the Fake Japanese/Fake Italian/Fake Alice Liddell Suzuran, and ask a concerned question: Wait, are there child soldiers? And possibly pig soldiers? Then, we look at the freaks, Focaccia, Crepe, and Shamare, asking, well... Hey, do all these guys kinda suck, actually? Follow along:  https://food-fantasy.fandom.com/wiki/Prosciutto_di_Parma,  https://arknights.wiki.gg/wiki/Suzuran,  https://food-fantasy.fandom.com/wiki/Focaccia,  https://food-fantasy.fandom.com/wiki/Crepe,  https://arknights.wiki.gg/wiki/Shamare Support the show:  https://ko-fi.com/ivyfoxart Follow the show on Tumblr:  https://soul-mates-podcast.tumblr.com/ Follow the show on YouTube:  https://www.youtube.com/@Soul-Mates-Podcast Listen to Together We'll Shine: An Utena Rewatch Podcast:  https://togetherweshine.podbean.com Art by Ryegarden:  https://www.instagram.com/ryegarden Music by Sueños Electrónicos:  https://suenoselectronicos.bandcamp.com/ Follow and support ash:  https://ko-fi.com/asherlark

I dagens avsnitt så blir det prat om nepotism och Jonas berättar om gubbar på gymmet som snackar skit. Vi undrar; vilka felsägningar har man sagt i livet? Vi får också en fortsättning av Sveriges bästa sopa: Lindas musproblem! Har vi äntligen efter fyra veckor fått reda på vilket typ av djur Linda har i väggarna hemma?

Today on the radio show. 1 - Smoko chat. Middle finger Statue. 4 - Petty people. 7:24 - Sneakily getting your partner to take medicine for something that you have. 11:35 - Must listen. Guilt Season 5. https://apple.co/4jymCVh 14:58 - The international singing voice. 17:34 - 13 Year old kids bucket list. 23:11 - Laughable injuries. 26:41 - Most Awkward TV interview ever. 29:51 - Jonah Lomu documentary. https://apple.co/42uf4wJ 32:33 - Monday motivation. 35:45 - This is why I’m getting divorced. 38:15 - Late mail. 40:45 - Last drinks. Get in touch with us: https://linktr.ee/therockdrive

Siblings Ashley Engle and Brandon Birdwell discuss life, dinner with Dennis Quaid, the Kansas City Chiefs, Rufio and Aaron Samuels.... They also review the Lohan holiday classic "Our Little Secret"

Roasted prosciutto adds a lovely saltiness and crunch to the yielding, tender texture of the beans in this salad. A lot of fresh sage adds singular color and aroma. 

Text the ShowDry, high-quality Lambrusco is what the locals love. In Emilia-Romagna, the home of Lambrusco, the people recognize the charm and delight of drinking this red sparkling wine with their culinary treasures like Prosciutto di Parma, Parmagiano-Reggiano, and their generous drizzles of Balsamico di Modena. Invest 10 minutes so you can "Lambrusco like a local."ExploreLini 910

As a teenager, Joel started in the dish pit just like so many others before starting his first restaurant. He sold it, headed south and found a new home and a new restaurant "Prosciutto's". And we found a new friend! Cheers! TH

This clip is from Episode 1: "Mamma Mia! Decode Italian Hand Gestures, Accents and Onomatopoeias with Polyglot Artist Maddalena Mazzaferri from Rome, Italy." Find the full episode here: Apple Podcasts Spotify (video) Amazon Music YouTube In the full episode, you will laugh while learning essential Italian words and sounds to avoid awkward misunderstandings, impressive regional accents that sound entirely different (e.g. Milanese vs. Roman), and the Italian hand gestures that non-Italians use, but might not fully understand. Find the full episode on ITALIAN, FOR SURE to join host Catrin Skaperdas and polyglot artist Maddalena Mazzaferri as they have an entertaining chat about Italian culture inclusive of: - Accents: Roman, Sicilian, and Milanese - Italian Hand Gestures and their True Meanings - Sounds to Communicate and Onomatopoeias in Italy - Italian vs. U.S. Animal Sounds - Maddalena's Mamma Mia Technique - Challenging English Words for Italians and vice versa - Correct Pronunciations of Italian Words: Mozzarella, Prosciutto, Spaghetti and Gnocchi - Words to be Aware of their Double Meaning - Similar Italian Words that have Completely Different Meanings - Maddalena's Words of Wisdom -- This interview is available to watch on Spotify or YouTube or to listen-only wherever you get podcasts, such as Apple Podcasts or Amazon Music. For more information about Maddalena Mazzaferri, check out her YouTube channel or her Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices

By roasting prosciutto, you end up with a salty crisp strip, like bacon. It crumbles nicely and adds to this European-style rendition of the great summer standby.

Try to find fresh mozzarella for this recipe. Its creamy, supple quality melds beautifully with the caramel-sweet peppers and salty prosciutto. Leftovers make tasty sandwiches. In fact, these peppers should be served with wonderful crusty bread.

In this episode Justin Speaks to the Creative force behind Treasure Monster Toys and Shadowline, Jonathon House.We are talking to Jonathon about his creation the Shadowline, a spiritual successor to the original Playmates TMNT action figure line, along with the Kickstarter campaign for Army Ant.Kickstarter link for Army Ant HereCheck out Treasuremonstertoys.comA new Garlic and Onion free Pizza Recipe: Peach, Jalapeno, Prosciutto and Creme Fraiche.

Many people will be familiar with the word GI (Geographical Indication), especially if they are familiar with wine. Famous GIs are known around the world like Champagne or Prosciutto. But what about sake? Does sake need a GI system? What does a GI actually mean? Where do we find these regions in Japan and does GI make any sense in the sake world?Our regular hosts, Chris Hughes and John Gauntner unravel this somewhat controversial topic with Ken Takehisa, the CEO of Sake Edge and Monten. Ken is an expert on the topic and has closely worked with the National Tax Office of Japan, to actively seek out, create, and introduce new GIs around Japan.The conversation focuses on the definition of GI, the advantages and disadvantages of GI, and challenges applying GI to the sake industry. We also tried to get a better understanding about how sake GIs are created. He spoke about not only the necessary paperwork, but also the consensus building (or not building) process that is required to create a new GI for a region or prefecture. As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you! We'll be back very soon with plenty more Sake On Air. Until then, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

Prosciutto is now available almost everywhere, as is green olive paste, to say nothing of really good arugula, which means this could be one of the easiest- to-make combinations in this book. If you want to add a little something here, these are lovely served with pieces of sweet melon or pear.There is a way you can make these even more interesting. Use smoked prosciutto in place of the regular. Known as speck, it originated in northern Italy, where there weren't always enough sunny or dry days to cure the pork legs. Someone resourceful did the next best thing: moved the legs inside the chimney to dry. Smoked prosciutto has a deep rosy color and exquisite flavor. While it is still not widely available, it is becoming easier to find and is definitely worth the search.

Episode 212 Sponsored by: River Road Family Vineyards and Winery Beth's Extraordinary Cloverdale & Geyserville Itinerary! Join us for Beth's expert advice for exploring Cloverdale and Geyserville! Listen in for recommended activities, dining, beautiful lodgings, gifts, and of course, wineries to visit.  Fast Five:  Elizabeth from DaVero Farms & Winery - Bruschetta Ingredients:  -DaVero Virgin Olive Oil  -DaVero Fig Jam -DaVero Balsamic Vinegar -Baguette from a Sonoma County Bakery -Goat Cheese (local is always preferred)  -Optional 6th ingredient, Prosciutto! Slice the baguette, drizzle olive oil and then grill it. Once lightly toasted, spread the fig jam, the goat cheese and then a little drizzle of the balsamic - this is when you could top it with Prosciutto if desired.  Links:  https://www.sonomacounty.com/cities/geyserville/ https://www.cloverdalechamber.com/ https://davero.com/visit/ https://stayhealdsburg.com/ https://www.visitsantarosa.com https://www.pureluxury.com/ https://www.sonomamag.com/ https://www.wineroad.com/events/wine-food-affair/ Rebel School of Wine: A Visual Guide to Drinking with Confidence  Sponsor: River Road Family Vineyards and Winery Credits: The Wine Road podcast is mixed and mastered at
 Threshold Studios Sebastopol, CA. http://thresholdstudios.info/  

We celebrate 5 years of popcultural convos on this podcast with a smorgasbord of what we've been loving (and love-hating): 2NE1, Big Sur and Big Little Lies, Wild Robot, Nobody Wants This, The Penguin, Industry S3, Megalopolis… AND going full circle by discussing what we first talked about on this pod: JOKER, and this time, it's a part deux (Jump to our FIRST EPISODE EVER!) To all our loyal listeners, cult followers, and Facebook group members — THANK YOU for giving us a platform to rant, rave, and relish each other's company. Prosciutto money for everyone! (09:02) Wild Robot  (16:52) Nobody Wants This (24:50) The Penguin (33:25) Industry S3  (42:33) Megalopolis (60:20) Joker: Folie à Deux

Beans, vegetables, and water are the basic components of many of northern Italy's world-renowned soups. A long, gentle cooking time guarantees the melding of textures and flavors. Here we've used chicken broth as the liquid and added thin slices of prosciutto as a sophisticated accent just before serving. Make a pot of this on a cold winter's day, enjoy the aroma that will fill your house, and then eat. See for yourself how satisfying a bowlful of bean soup can be. A loaf of crusty bread, a piece of Asiago cheese, and good olive oil on the table are all you need as accompaniments.

In this episode Corey.si and his Wife Cathryn join us to take a deep dive on their Italy trip, specifically the art of Parmigiano Reggiano and Prosciutto di parma. Everyone knows Italian cheeses, but do you know the difference between Parmesan cheese and Parmigiano Reggiano? I can confirm that we did not, and we had absolutely no idea how much went into creating these masterfully crafted cheese wheels.  After the full cheese tour(with a slide show presentation you can see if you watch the episode on YouTube), we shift gears to the thinly sliced meat we all adore, Prosciutto.  You may be surprised when you hear how its created.  We also learn why only this region can produce these specific varieties. Cassie joins us for the episode to help prepare for her and Jon's upcoming Italian adventure!    SUPPORT REVIVAL MOTORING: REVIVALMOTORING.COM/B4B

Lucia betrayed Jess, Katy Perry performs at the AFL Grand Final and we ask what did the camera catch? Subscribe on LiSTNR: https://play.listnr.com/podcast/nick-jess-and-duckoSee omnystudio.com/listener for privacy information.

EPISODE 337. Sabino and Mario sit down with Tommy G and Prosciutto Papi from Boston to talk all about the culture in Boston, the popularity of the Deli Boys series, what's to come in the future and so much more! Be sure to follow Tommy here https://www.instagram.com/tommy.guarino Follow Prosciutto here https://www.instagram.com/theprosciuttopapi Follow Sabino here https://instagram.com/sabinocurcio Follow Mario here https://instagram.com/marioboscocomedy To shop our merchandise, visit https://www.growingupitaliangui.com Be sure to check our Instagram https://www.instagram.com/growingupitalian For Dual Citizenship https://theitalianpassport.com/growingupitalian As always, if you enjoyed this video, be sure to drop a Like, Comment and please SUBSCRIBE. Grazie a tutti! 1:00 - Fashion Week 5:00 - How We Got Here 8:00 - Sports Hate 16:00 - Corny Celtics 19:00 - Stadium Status 23:00 - Best Eats in NY 25:00 - Marky Mark 29:00 - Boston GOATs 33:00 - Acting Goals 38:00 - Mario in the House 43:00 - Mario's Thoughts on Boston 47:00 - Deli TV Show 49:00 - Mario & Lisa Ann 51:00 - Mario is the Best 55:00 - Mario's Advice 58:00 - What's Next

These are elegant and sophisticated, and just peppery enough to make a fine accompaniment to soups (two particularly good matchings are suggestions below), vegetable salads, or cut-up sweet fruits. These and the smoked salmon and chive variations are also excellent with omelets or frittatas, making them ideal choices for brunch or grown-up lunches.If you are looking for a savory scone that is more family-friendly, try the bacon variation that follows this recipe. We're keen on those topped with a rough-cut marmalade, like orange or ginger. A drizzle of maple syrup on a still-warm split bacon scone is very good, too.

In the latest episode of This Could Be a Podcast, Nathan and Bobby discuss Hall Passes, Dave Grohl and Game Shows.

Patrick and Chris discuss a dull batch of episodes but liven it up with some more excerpts from Phillip's book and a movie quiz! Email: tribalcouncilpodcast@gmail.com

Text the show!Before the start our Fantasy Draft, Prosciutto Papi stops by the Sandbox! As we start to draft teams and kick off the NFL Season, we discuss keeper options throughout the rounds, some players to target, and Week 1 Bets to put money in your pockets! Chad gets us caught with the trips to Los Angeles and Las Vegas with Mark Wahlberg, the Instigators with Matt Damon and Casey Affleck, a visit from Lil Mo Mozzarella, and everything with ItsContent and the Deli.Hoodies, Crewnecks, T-Shirts, Snapbacks, and Beanies available on our website! Visit https://www.sincethesandbox.net/shop to get yours! Leave Us A Review:  https://apple.co/3dsFWTD (Scroll to the bottom of our show page and click, "Write A Review") https://www.sincethesandbox.net/leave-us-a-reviewWebsite: https://www.sincethesandbox.netInstagram: https://www.instagram.com/since.the.s...Facebook:  https://www.facebook.com/Sincethesand...YouTube: https://www.youtube.com/c/SinceTheSandboxPodcastTikTok: www.tiktok.com/@sincethesandboxSupport the Show.

We're wrapping up this season of new beginnings and recapping on some of our conversations on friendships, societal pressures, navigating major shifts in life and more!    Wine of the Week: Jacob's Creek Chardonnay (Australia 2022) Charcuterie Board: Olives, Prosciutto, Dried Cranberries, Cracker, Pineapple, Pistachio, Honey, Gruyère Cheese 

This week, it's all about food inventions and innovations. Nicola Twilley reveals the secret history of refrigeration, from ingenious fridge designs to Rwanda's pioneering “coldscape.” Plus, meat scientist Chris Calkins invents new cuts of steaks, and Dan Pashman wonders if the food tech takeover is actually a bust. Finally, we share a recipe for the pope's spaghetti.Get this week's recipe for Spaghetti with Prosciutto, Parmesan and Peas here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

Leeks are so underrated and I have to remind myself to use them for more than just soups and chicken pies. In these tarts they are the star and as well as looking pretty they are absolutely scrumptious with soft and sweet, leeks combining with the tang of parmesan and saltiness of prosciutto. Perfect really!    Makes 4    Ingredients  3-4 leeks, cut into 2cm thick rounds (to yield about 16-20)  30g butter  2 sheets savour short crust pastry   1 tbsp olive oil   4 eggs  150g crème fraiche   200mls cream   ½ tsp wholegrain mustard  ¼  tsp sea salt + pinch black pepper  100g parmesan, grated + extra chunks for tops   50g prosciutto     Method  1. Preheat oven to 180 C. Place oven tray in to heat.   2. Line four 12cm tart tins (or one large 25cm) with pastry and trim edges neatly. Chill for 20 minutes.   3. Carefully place leek rounds in a pan with butter and oil, cover and cook gently until they begin to soften and are cooked through - about 20-30minutes. Turn once halfway through cooking but do so carefully as they like to unravel! Cool.   4. In a bowl whisk together eggs, crème fraiche, cream, mustard and seasoning.   5. Sprinkle grated parmesan over chilled pastry bases then position cooked and cooled leeks, leaving a little space between each. Transfer tarts to oven tray at this stage to avoid spillage later. Pour egg mixture around the leeks, until each case is full. Top with scrunched up prosciutto and extra cheese.   6. Gently slide back into oven and cook for 30-35 minutes (longer for large tart)  or until pastry is golden and filling is just firm.    7. Leave to cool for 5-10 minutes and serve.     Nici's note:   Prosciutto (and pancetta for that matter) can seem expensive but a little goes a long way in recipes such as this as the flavour is very intense.   Always remove tarts from fluted tins whilst still a little warm as they come away from the tin easier when pastry is not completely cold.      LISTEN ABOVE See omnystudio.com/listener for privacy information.

Welcome back! We are kicking off this season 4 with a new cohost! Join us for a fresh glass as we discuss how we met and get into some juicy topics this season. Wine of the Week: Scarletto by Cooper's Hawk Charcuterie Board: Mozzarella, Prosciutto, Cracker, Nuts

Il prosciutto di Parma - Spendieren Sie einen Cafè (1€)? Donate a coffee (1€)? https://ko-fi.com/italiano Livello A2/B1Buongiorno cari amici e amanti dell'italiano e benvenuti all'episodio numero 157.Oggi parliamo di un prodotto alimentare di eccellenza esportato in tutto il mondo: il prosciutto crudo di Parma.Voglio darvi alcune informazioni sulla sua storia.Il prosciutto di Parma ha origini molto antiche, addirittura dell'epoca romana. La città di Parma a quell'epoca si trovava nel territorio della Gallia Cisalpina e i suoi abitanti allevavano grandi mandrie di maiali ed erano molto abili e capaci.Il famoso politico, generale e scrittore Catone già nel II secolo a.C. descriveva la produzione del prosciutto nella sua opera „De Agri Coltura“ ed era praticamente uguale a quella che si fa oggi.Lo storico greco antico Polibio, il filosofo Strabone, Orazio, Plauto e Gioveniale ne parlano....The full transcript of this Episode is available via "Luisa's learn Italian Premium", Premium is no subscription and does not incur any recurring fees. You can just shop for the materials you need or want and shop per piece. Prices start at 0.20 Cent (i. e. Eurocent). - das komplette Transcript / die Show-Notes zu allen Episoden sind über Luisa's Podcast Premium verfügbar. Den Shop mit allen Materialien zum Podcast finden Sie unterhttps://premium.il-tedesco.itLuisa's Podcast Premium ist kein Abo - sie erhalten das jeweilige Transscript/die Shownotes sowie zu den Grammatik Episoden Übungen die Sie "pro Stück" bezahlen (ab 25ct). https://premium.il-tedesco.itMehr info unter www.il-tedesco.it bzw. https://www.il-tedesco.it/premiumMore information on www.il-tedesco.it or via my shop https://www.il-tedesco.it/premium

Nels and Vincent discuss the genome sequence of an ancient wooly mammoth, which shows that the three-dimensional architecture of the DNA can persist after 50,000 years. Hosts: Nels Elde and Vincent Racaniello Subscribe (free): Apple Podcasts, Google Podcasts, RSS, email Become a patron of TWiEVO Links for this episode Join the MicrobeTV Discord server Three dimensional architecture of 50,000 year old wooly mammoth genome (Cell) Timestamps by Jolene Science Picks Nels – Mysterious SARS-CoV-2 variants showing up in sewer samples Vincent – ‘Cocaine sharks' found in waters off Brazil Music on TWiEVO is performed by Trampled by Turtles Send your evolution questions and comments to twievo@microbe.tv

Cristiano Cavina"L'ananas no"Un giallo romagnoloGiunti Editorewww.giunti.itOgni carattere ha la sua pizza e ogni pizza il suo carattere: questa è una delle poche certezze di Manolo Moretti, ex sovrintendente della polizia penitenziaria e ora pizzaiolo del Gradisca di Galatea a Mare, in Romagna. Moretti ci mette poco a capire se chi ha di fronte è un tipo concreto da Prosciutto e funghi, un esagerato Doppio salame piccante o un raffinato Bufala con basilico. Ma nemmeno il suo principale Vittor Malpezzi - che, ironia della sorte, è un ex pregiudicato - potrà mai convincerlo a preparare una pizza con l'ananas sopra. Nonostante i battibecchi tra Moretti e Malpezzi a proposito di frutta tropicale, le cose in pizzeria procedono a gonfie vele fino a che, proprio la sera in cui la cameriera Channèl, appassionata di true crime, si è presa ferie, succede qualcosa di eccezionale: la morte fa capolino tra i tavolini del Gradisca e i carabinieri devono aprire un'indagine. Nell'aria dolce della Romagna di fine estate, un delitto ci sta proprio come l'ananas sulla pizza: è un corpo estraneo, inquietante, incomprensibile.Ma non è così per tutti: la Channèl, per esempio, è entusiasta di poter finalmente avere a che fare con un vero crimine. E per Moretti, che ha un passato pieno di segreti e una singolare incapacità di tenersi lontano dai guai, potrebbe essere l'occasione per ammettere che quello dietro il forno delle pizze è un nascondiglio da cui deve trovare il coraggio di uscire. L'ananas no è l'atto di nascita di un nuovo detective più che mai improbabile eppure carico della profonda umanità di chi maneggia ogni giorno la pasta di cui noi umani siamo fatti. Con Manolo Moretti, Cavina dà vita a un grande personaggio, capace di infondere a questo giallo tutta l'autenticità, la malinconia e l'allegria delle nostre estati italiane.Cristiano Cavina è nato a Casola Valsenio, in Romagna, nel 1974. Per metà della sua vita ha fatto il pizzaiolo. Per l'altra metà ha scritto libri. I suoi primi dieci romanzi sono stati pubblicati da Marcos y Marcos. Per Bompiani sono usciti La parola papà (2022) e Il ragazzo sbagliato (2023), di cui è autore insieme a Giada Borgatti.IL POSTO DELLE PAROLEascoltare fa pensarewww.ilpostodelleparole.itDiventa un supporter di questo podcast: https://www.spreaker.com/podcast/il-posto-delle-parole--1487855/support.

Parma and Emilia-Romagna Cuisine with Stefania BertacciniThis episode features the cuisine of Parma, Italy which is in the culinary rich region of Emilia-Romagna. We interview Stefania Bertaccini who is a cook, teacher, food guide and has a passion for nature. She operates Stefania's Cooking Classes and Tours in Parma, and also provide cooking classes online.This region of Emilia-Romagna is an extremely important contributor to Italian cuisine. It is the "Food Valley" of Italy and features some of the best cuisine of Italy. Parma is a huge part of that.Parma is home to Parmigianno-Reggiano cheese, Prosciutto di Parma ham and Balsamic Vinegar to name a few of the most famous. Parma is also home to some other great cured meats like Culatello and Culatta, porcini mushrooms, truffles and many fundamental recipes for pasta, such as Anolini as well as the fried dough torta fritta. This is just the highlights of a list that is vast. Stefania guides us through the process of producing Parmigianno-Reggiano cheese and the history of the cheese. She also educates us on the aging of Parmigianno-Reggiano and the affects on taste and digestion.She then takes us on a tour of the production of Prosciutto di Parma and the artistic and meticulous process of aging the ham and the extremely unique process in Parma and the processing plants by the River EnzaWe next talk about the art of making Traditional balsamic vinegar DOP/PDO. Stefania's family produces traditional Balsamic vinegar in their farmhouse.Lastly we discuss the wonderful wine of Parma, LambruscoParma is a city of Gastronomy and has several food museums as well.Contacting StefaniaTripadvisorInstagramMenuParmigiano Reggiano CheeseProsciuttoBalsamic VinegarLambrusco

Part Three of Three. Abby and the famiglia must figure out how to save Abby and the famiglia. Famiglia sticks together. With special guest: Jayme Andrews.Part Three includes:Act VI - Jarad "Prosciutto" KopciakAct VII - Jayme "Mortadella" AndrewsPerformed by: Danny Abbott, Jayme Andrews, Lorraine DeGraffenreidt, Jarad Kopciak, Noah Langer, and Todd McClintockJayme's stream: twitch.tv/legacyoffoolsOur insta: @starringemmarobertsOur twitter: @starringemmarobWant to hear us talk about this? Our BONUS episode comes out next week! Ato Pato!

Welcome back Seekers! We're all here to discuss Pope Francis' statements on f*ggotry run amuck in Italian seminaries, which then makes Jacques hungry. So we invent some sandwiches, clock our social credit scores, rank women, and brainstorm how fat Jacques would have been in WWII. But most importantly we write an email to casting at "Pop Culture Jeopardy," and end by taking a shot at the quiz ourselves.

What exactly is prosciutto? In this episode, we discuss the history of prosciutto and the different types that exist in Italy. Furthermore, we offer a useful tip to understand for the next time you are in Italy and want to order prosciutto.

To understand the history and traditions of a country, to walk the vineyards and farmlands, enjoy the aroma of Prosciutto di Parma hams hanging through a long cure, to slice into a wheel of 24 month aged Parmigiana, or savor the deeply rich, tangy, and slightly sweet flavor of barrel aged balsamic – this is a real education. Walk through ancient Rome and feel the energy of a thousand years of societal evolution, to be in the presence of skilled craftsman who built this country of Italy over dozens of generations and step into the trattorias that are the centerpieces of Tuscan villages with names like Montepulciano and Sienna, to embrace the aroma of deliciousness that stems from a Bolognese simmering for hours, fresh summer truffles shaved on top of homemade ravioli, taste the richness of slow cooked polenta with creamy smooth mascarpone cheese, or relish thin crust Napoli style pizza - simple and perfect as it is peeled from a wood-fired oven by a third generation pizziolo – this is a real education. Join CAFÉ Talks as we chat with Giacomo Berselli of Marco Polo Programs Abroad about his wonderful educational excursions for culinary students and faculty through the centers of food in Italy. Listen and close your eyes – you can envision being there. 

Emilia Romagna, known as Italy's "food valley," boasts the highest number of protected culinary products in the country, including Parmigiano Reggiano and Prosciutto di Parma. This region is renowned for globally beloved dishes like tortellini and ragù alla Bolognese. With fertile land and renowned wine production, Emilia Romagna offers a diverse culinary tapestry. Its dedication to culinary heritage is evident in its numerous food museums. Ultimately, Emilia Romagna's culinary identity is a celebration of tradition, craftsmanship, and shared cultural heritage.

On this week's episode of Taste Of The Week, Alan Morrissey welcomed TV Chef Jack O'Keeffe to the show. This week, Jack prepared a toastie like no other! Grilled Asparagus, Prosciutto and Goats Cheese Toast Recipe: Serves 2 Ingredients: 4 sheets of prosciutto or Parma ham 1 bunch of asparagus 1 tsp of balsamic vinegar 1 tsp extra virgin olive oil Pinch of salt and pepper 4 tbsp of St Tola Goats Cheese Spreadable or any other soft goats' cheese 2 large slices of sourdough 1 tbsp extra virgin olive oil 1 tbsp local honey 1 tbsp peanut rayu Method 1. Preheat your oven to 180°C. Line an oven tray with parchment paper. Lay out the ham sheets on the tray and bake in the oven for 10 to 12 minutes until they're wonderfully crispy. Once done, set them aside. (Pro tip: These crispy ham bits can elevate your pastas, salads, and more for up to 3 days in the fridge!) 2. Trim off the woody ends of the asparagus. Drizzle them with balsamic vinegar and 1 tsp of olive oil, then grill them on a hot griddle pan or frying pan for 2 minutes per side until they're just tender. Season with salt and pepper, then set them aside. 3. Rub the sourdough slices all over with the remaining olive oil. Grill them on the hot griddle until they're beautifully charred and crispy on both sides. Remove them from the heat and spread the goat's cheese generously over each slice. 4. Layer on the grilled asparagus and crispy ham, then plate up your toasties. Drizzle them with honey and peanut rayu for that final flavor kick. Get ready to savour every bite of this gourmet delight!

Laugh along with us while learning essential Italian words and sounds to avoid awkward misunderstandings, impressive regional accents that sound entirely different (e.g. Milanese vs. Roman), and the Italian hand gestures that non-Italians use, but might not fully understand. Join host Catrin Skaperdas and polyglot artist Maddalena Mazzaferri as they have an entertaining chat about Italian culture inclusive of: Accents: Roman, Sicilian, and Milanese Italian Hand Gestures and their True Meanings Sounds to Communicate and Onomatopoeias in Italy Italian vs. U.S. Animal Sounds Maddalena's Mamma Mia Technique Challenging English Words for Italians and vice versa Correct Pronunciations of Italian Words: Mozzarella, Prosciutto, Spaghetti and Gnocchi Words to be Aware of their Double Meaning Similar Italian Words that have Completely Different Meanings Maddalena's Words of Wisdom -- For more information about Maddalena Mazzaferri, check out her Instagram @radioziamaddi. This interview is also available to watch on YouTube. Learn more about your ad choices. Visit megaphone.fm/adchoices

Lots of good information and lots of misinformation is swirling around about the future viability of cultivated meat. The former owner of Daniele prosciutto and now cultivated meat investor, Davide Dukcevich discusses the outlook for cultivated meat AND the outlook for meat. Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/ For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour.

Josh is Back on the AT podcast!  Josh and Dad are doing Paso Robles' wines.  For Dad's wine he is doing Tooth & Nail's Destina Carbonic Grenache since he couldn't the Union Sacre's Chipie Carbonic Sangiovese that Josh brought.  For their food Dad brings a roasted chicken, and Prosciutto wrapped around mozzarella cheese. Josh has roasted chicken with pan gravy, parmesan and prosciutto.They have red wines as well. Josh has Hubba, Mushroomhead wine, and Dad brings Harvey and Harriet red blend.  Dad brings a second plate consisting of the Gene's famous beef tenderloin, British hard white cheddar cheese, Boursin goat cheese and crackers.They have a great time together drinking these Paso wines and eating their food.  Josh tells stories about his and Jeff Ford's trip and wine tasting to the Paso Robles wine region.    

Today on the Woody and Wilcox Show: Kids mullet champion; Prosciutto lawsuit; Microcheating; Movie break-ups; Night manager sucks toes; WalMart Pizza; Canceling school; And more!

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This week we continue our long journey into the Octopus Murders. Part Three has us going over how stealing money from a casino is not a grand idea. Especially when that money is used by the Government to avoid the Government. "Dr." John Nichols and his sorted dealings are explained, as is his connection to Michael Riconosciuto. Also, hey, go support your local Native American reservation. Thanks for listening and remember to like, rate, review, and email us at: cultscryptidsconspiracies@gmail.com or tweet us at @C3Podcast. We have some of our sources for research here: http://tinyurl.com/CristinaSourcesAlso check out our Patreon: www.patreon.com/cultscryptidsconspiracies. Thank you to T.J. Shirley for our theme.

Tommaso's first time in the Italian city of Parma was basically Prosciutto Paradiso! The city's historic center is very charming, colorful, clean and full of well dressed, and well-fed Italians. We entered every salumeria, cheese shop and combinations of the two, all of which made us both want to live in this sweet little city.  The historic center is brimming with all kinds of culinary goods, but the Parma ham takes center stage. Who knew there are so many types of Prosciutto each with it's own name and DOP label. The locals seem to take great pride in their city's moniker of Citta di Gastronomia / The City of Gastronomy. Instagram Facebook  https://www.kimberlysitaly.com Kimberly's Italy is your source for all aspects Italian travel.... Ciao, Ciao!

Summary:In this conversation, Kayla Cappiello shares a recipe for a bruschetta pizza that is gluten-free, nut-free, and can be made dairy-free. The conversation also includes discussions about different baking options, the use of prosciutto in the recipe, and upcoming segments on the show. Kayla provides information on where to find her on social media and announces a future segment on aging and women's health.TakeawaysBruschetta pizza is a versatile and delicious recipe that can be enjoyed for the Super Bowl or as a homemade takeout option.The recipe can be customized to be gluten-free, nut-free, and dairy-free.There are two baking options for the pizza: baking the crust with the cheese or baking the crust alone and adding fresh mozzarella later.Prosciutto can be added to the bruschetta pizza for an extra flavor.Chapters00:00Introduction00:21Super Bowl Recipe: Bruschetta Pizza03:07Ingredients and Options06:14Baking Options07:06Prosciutto and Bruschetta09:31Upcoming Segments10:22Where to Find Kayla11:39Announcement of Future Segment

Boston's own Tommy G & Proscuitto Papi jump in the Sandbox to reflect on their journey to becoming content creators and It's Content. Get to learn the behind the scenes on how this developed over time from childhood friends to business partners. Throughout the conversation you can expect to learn how the BOSTON hats were produced, the thought process and creation of the Deli, celebrity collaborations, and their personal business endeavors. It's only right we wrap up the conversation discussing the NFL Playoffs and aspirations for the Boston Celtics!Hoodies, Crewnecks, T-Shirts Snapbacks, and Beanies available on our website! Visit https://www.sincethesandbox.net/shop to get yours! Leave Us A Review:  https://apple.co/3dsFWTD (Scroll to the bottom of our show page and click, "Write A Review") https://www.sincethesandbox.net/leave-us-a-reviewWebsite: https://www.sincethesandbox.netInstagram: https://www.instagram.com/since.the.s...Facebook:  https://www.facebook.com/Sincethesand...YouTube: https://www.youtube.com/c/SinceTheSandboxPodcastTikTok: www.tiktok.com/@sincethesandboxSupport the show

Dr. Don and Professor Ben talk about the risks of reusing a plastic bag for storing prosciutto in the refrigerator. Dr. Don - not risky

A daily non-partisan, conversational breakdown of today's top news and breaking news stories.  This Week's Sponsors:  – BetterHelp – Online Therapy | 10% Off your first month | CODE: MOSH – Athletic Greens – AG1 Powder + 1 year of free Vitamin D & 5 free travel packs – WeWork – 20% Off Your First 6 Months | CODE: MOWORKS20  Headlines: – The Story Behind National Relaxation Day (00:25) – Trump Indicted For Leading Criminal Conspiracy, 4th indictment in 5 months (03:50) – Search For Survivors Continues In Aftermath of Hawaii Fires (08:00) – Landmark Climate Change Case: Judge Rules In Favor Of Young Plaintiffs (11:20) – Ex-NFL Player Michael Oher, Inspiration Of 'The Blind Side,' Says He Was Never Adopted By Family. Sues for Damages (16:30) – More Americans Are Ending Up Homeless—at a Record Rate {{READ WSJ REPORT}} (20:10) – Netflix Tests Video Games On Several Platforms (22:20) – Customer Sues Eataly Boston After Slipping On Prosciutto (25:10) – On This Day In History (27:30) **Mo News Premium For Members-Only Instagram, Private Podcast: (Click To Join)** — Mosheh Oinounou (@mosheh) is an Emmy and Murrow award-winning journalist. He has 20 years of experience at networks including Fox News, Bloomberg Television and CBS News, where he was the executive producer of the CBS Evening News and launched the network's 24 hour news channel. He founded the @mosheh Instagram news account in 2020 and the Mo News podcast and newsletter in 2022. Jill Wagner (@jillrwagner) is an Emmy and Murrow award- winning journalist. She's currently the Managing Editor of the Mo News newsletter and previously worked as a reporter for CBS News, Cheddar News, and News 12. She also co-founded the Need2Know newsletter, and has made it a goal to drop a Seinfeld reference into every Mo News podcast. Follow Mo News on all platforms: Instagram: https://www.instagram.com/mosheh/ Twitter: https://twitter.com/mosheh Facebook: https://www.facebook.com/MoshehNews Snapchat: https://t.snapchat.com/pO9xpLY9 Youtube: https://www.youtube.com/@monews TikTok: https://www.tiktok.com/@mosheh Learn more about your ad choices. Visit megaphone.fm/adchoices

Craig brings the case against his mother, Bettie. Bettie has had a dry cured ham hanging in her basement since the 1960s. She now wants to throw it away. But, Craig thinks that they should cook and eat it! Or, if it's unsafe for consumption, he'd like to at least give it a proper burial. Who's right? Who's wrong?We are going on tour! In the UK and Europe! Visit maximumfun.org/events for more info. Tickets go on sale Friday July 28!Thanks to reddit user u/kmack for naming this week's case! To suggest a title for a future episode, keep an eye on the Maximum Fun subreddit at maximumfun.reddit.com!