Podcasts about reggiano

Nella mattinata di giovedì 3 aprile, Nicola Bertinelli, presidente del Consorzio del Parmigiano Reggiano, è stato ospite in Degiornalist - Gli Spaccanotizie, per discutere del potenziale aumento dei dazi stabiliti dal Presidente Trump sui prodotti europei, in particolare sul Parmigiano Reggiano. Bertinelli ha espresso preoccupazione per il possibile raddoppio dei dazi, che aumenterebbe significativamente il prezzo del formaggio negli Stati Uniti, pur non prevedendo un crollo della domanda. «Il Parmigiano Reggiano è oggi il 7% del totale del mercato del parmigiano negli Stati Uniti e viene oggi venduto con il dazio del 15% a circa $24 alla libra», ci spiega Bertinelli. «Cosa voglio dire? Che chi compra Parmigiano Reggiano negli Stati Uniti vuole acquistare, e in un modo consapevole! Essendo un premium chi lo compera oggi probabilmente continuerà a comprarlo. L'unico effetto sarà l'aumento del costo per i cittadini americani», aggiunge il presidente del Consorzio del Parmigiano Reggiano.

Disney debuts new restaurant menus and discounts for kids, celebrities have been announced for Candlelight Processional at EPCOT, and Disney announces the third stage show for the Disney Treasure!Links:Important DIS links and more information! Hosted on Acast. See acast.com/privacy for more information.

As part of our new format for this long-running podcast, we now have segments in which we taste-test and rate common foods or ingredients.We've spent over two decades in the kitchen. We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who've sold over 1 million (!) copies of our cookbooks. Out latest, out in November, 2023, is THE LOOK & COOK AIR FRYER BIBLE with over 700 photos, one for every step of every recipe. You can find it here.We're not talking about that book in this podcast episode. We're taste-testing Parmigiano-Reggiano (or "Parmesan cheese," as it's sometimes misnamed.) We got many of the cheeses we're trying from this website. Check it out!We also want to tell you about our one-minute cooking tip, as well as what's making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:39] Our one-minute cooking tip: Use a salad spinner. If you'd like to find the one we recommend, click this link.[03:53] We're taste-testing Parmigiano-Reggiano. We got ours (mostly--except for the U. S. supermarket standard--here).[19:22] What's making us happy in food this week? New England apples and baklava.

Se siete appassionati di escursioni montane non potete fare a meno di visitare l'Appenino Reggiano. Parola di Rachele Grassi, responsabile IAT (Informazione Accoglienza Turistica), che è stata ospite nel PN1 di martedì 1 agosto. I nostri Miky Boselli e Marco Vignoletti le hanno chiesto qualche consiglio su cosa fare o visitare presso la montagna e la sua risposta non ha tardato ad arrivare: «Sicuramente, dopo le escursioni, vi suggerisco di imbattervi nelle sagre presenti sul territorio, ricche di piatti tipici come lo gnocco fritto accompagnato da salumi e pecorino locali ma anche nelle nostre serate danzanti!». Per qualsiasi informazione e delucidazione potete consultare il sito ufficiale di Appennino Reggiano.

Oggi visita del presidente della Repubblica, Sergio Mattarella, a Cavriago nel Reggiano, per visitare il distretto della meccatronica emiliana. Il capo dello Stato ha parlato del valore, della sicurezza e della dignità del lavoro.

The Italian culture of figurine (A presentation by Luca Cottini, PhD)* The birth of trading cards around the American tobacco industry* Italian figurine and the innovative concept of the album* Collecting as memory and storytelling. Stickers, players, and cars* Panini and Modena. Volleyball, Maserati, and Parmigiano ReggianoVisit the official webpage at www.italianinnovators.com to find out more about the project and sign up for the newsletter of the show. Check out the video version of the episode on YouTube and subscribe to the Italian Innovators channel to receive notification of new episodes and lessons. Thanks for listening!

The art of making parmesan-reggiano cheese and prosciutto di parma is awe-inspiring. The pride, care, and attention to detail is second to none. The process for making these delightful foods is thousands of years old. It's no wonder these two exports are so loved by foodies around the world.

Did you ever do Sunday dinner with the family? Mom and dad, or maybe grandma and grandpa, host as many members of the family as possible, maybe cook up a nice turkey dinner, or –ooh!—maybe a lasagna.   Just out of curiosity, what did you put on your food? Were you a gravy fan for your turkey? Maybe parmesan or Reggiano for your lasagna?   We hear at Free Ira Brown, we prefer Husky tears.   And in the latest episode, our heroes exult in the full supply of Husky tears available after Sunday’s win. Woolridge all over both ends of the floor? Cue Husky tears. Ayayi with a clutch 3-pointer? More Husky tears. Tillie being the best player on the floor? Even MORE Husky tears. We rejoice in it all.   Those stories, plus we give a shout out to the great Frank Burgess, pick an interesting thing from the Texas Southern game, take look at what should be a fun game against Arizona and weigh in on the topic du jour: Gonzaga’s student section.   All that and more on the latest episode of Free Ira Brown, THE Gonzaga Hoops Podcast. Do come join us at the dinner table, won’t you?

Reggio fa Scuola da sempree sapete perché?in questo episodio vi racconto i punti principali del Sistema REGGIO CHILDREN Cosa possiamo imparare dal sistema Reggiano? Perché ha conquistato la copertina del Time? e pensate già nel 1991 il Newsweek ha inserito le scuole della prima infanzia di Reggio tra i 10 migliori sistemi educativi del MondoAnche il nostro Piero Angela ha realizzato un servizio per Quark dove il modello Reggiano viene spiegato molto bene, e non vi preoccupate , troverete tutto sul webe qui www.sandragualtieri.comtrovate altre risorseper un contatto diretto usa Telegram @SandraGualtierichiaramente anch’io son Social @SanGualtierFacebook Twitter Instagram Tik Tok Instagram

Jeff Buck sits down with rogue cheesemonger Julia Gross to talk about Cravero Parmigiano Reggiano cheese - a raw cow's milk cheese from Italy. Together the two of them replicate an ancient pairing by combining this "king of cheese" with a bottle of Prosecco. Slightly buzzed and in a rush to get Julia to the airport, they discuss feminists in Bra, The worst/best cheese joke ever, how to fight the tariffs that threaten our cheeses, and a secret group of midnight mongers who parody songs. As always, the podcast ends with some #CheesyMoments. Julia talks about falling in love and finding a relationship because of cheese and at the end of this episode she debuts here "WE LOVE THE CHEESE" song. A direct parody to NWA's "F*** The Police".Follow @saycheesepodEmail: saycheesepod@gmail.comor leave us a positive rating/review!!CALIFORNIA REPRESENTATIVE CONTACT INFOhttps://www.house.gov/representativesNEW YORK REPRESENTATIVE CONTACT INFOhttps://www.house.gov/representatives#state-newyorkLOUISIANA REPRESENTATIVE CONTACT INFOhttps://www.house.gov/representatives#state-Louisiana

One of Sandi's favorites, Trattoria Reggianno in Las Vegas is a surprising find tucked into the food court of the Grand Canal Shoppes. This authentic Italian restaurant serves delicious, home-made style meals and specialties, including the best gluten-free pizza in the land. And don't forget the awesome garlic rolls... and people watching to die for!

Hola mi gente, buen día! Hoy hablamos del sinsentido de la existencia y como el queso es la única felicidad intrínseca a ella

Salt in Romagna has a very ancient story. Already in 1192 this was used to produce Parmigiano Reggiano. This is the story of the men that are still working in the salt lakes of Cervia

Salt in Romagna has a very ancient story. Already in 1192 this was used to produce Parmigiano Reggiano. This is the story of the men that are still working in the salt lakes of Cervia

Riccardo Cervi è un giocatore importante per il nuovo corso della Pallacanestro Reggiana, lo è stato in passato ed è anche stato una delle chiavi della grande Avellino nella scorsa stagione. In questa puntata ci racconta la sua carriera, le sue passioni e la vita di un giocatore di basket dentro e fuori dal campo.

In this script-reading, Colin Alexander and Allie Linn Also adapt a scene of “Chef’s Table” where a cheese farm is talking about the process of making parmesan.

Nadjeeb Chouaf of Flora Artisanal Cheese knew he'd found his vocation within two weeks of working behind the cheese counter at Whole Foods. Why? He fell in love with the product, as well as the fact there was so much "exclusive information" (to coin his phrase) around it. Information not many people know and he was eager to share. Welcome to Episode 35. Yes, Nadjeeb became enamored by watching an expert cheesemonger at Whole Foods work his magic. Making folks feel comfortable in an arena that can be intimidating, not just for the dozens of choices but sometimes from the snooty attitude of the seller. He fell down that rabbit hole, learning all there was to know about fermented milk, and thank goodness doesn't seem to be climbing out of it anytime soon. He started with a few wares in a small space inside Milli Joe but now has a dedicated cheese counter inside Timbercreek Market on Preston Avenue, one of only 3 cheese counters I can think of in Charlottesville. Only three when there are over 60 wineries? We talk about that as well as why beer is often a better and easier pairing. How did he set up his business initially? How does he decide what to sell and import? What is his favorite cheese? What if you've got four or five people coming over? What's a simple cheeseboard to create? Why is Parmigiano Reggiano some of the best eating cheese around to pair with wine? And why does it reach its peak within 10 minutes of being cut from a wheel? Something they experienced at the recent Parmigiano Reggiano Dinner at Lampo. Which sadly, sold out before I could get tickets. #bucketlist We talk about the differences between fancy artisanal cheese and grocery store Velveeta. Both have their place on your plate. But in the right instances. After all, an American slice melts better than cheddar which dissolves into an oilslick. We also discuss his work with Apprenticeship Connections, a great program pairing young people who want to learn a skill rather than taking a college path. Nadjeeb has been a silver medalist TWICE in a national competition for cheese where he was judged in a blind tasting, in cutting exact weights with both speed and good presentation, and was required to create an amuse bouche with a given cheese. For 100 people. In an hour. I'm obsessed with cheese but know so little about it. Nadjeeb is now an expert in this exclusive information so I was glad to listen and learn. He has a great teacherly way of explaining your way around the cheese shop so you don't have to be intimidated the next time you visit. Nadjeeb only sells cheese he enjoys eating. Visiting and buying from him is always awesome and an incredible adventure for your tastebuds. Because of course he gives you a sample of whatever you'd like to think about purchasing. We end this great discussion with maybe the best junk food vice I've heard in a year of podcasting. Please join us! Mmmmmmmmm.............CHEESE! This episode is sponsored by In A Flash Laser Engraving.

Susan explains the difference between Parmesan and Parmigiano