Podcasts about Risotto

Machen wir uns mal nichts vor. Bei aller wirklich großen Liebe zur deutschen Sprache, die jedenfalls von meiner Seite ausgeht, schmiert ein „Hey, Leute“ gegen ein „Ciao, Raggazzi“ natürlich ab. Doppelt gut finde ist es allein schon deswegen, weil es sich auch als Verabschiedung nutzen lässt, aber - hey. Wir stehen hier ja erst am Anfang. Heute ist der wunderbare Musiker Francesco Wilking zu Gast, dessen großartige Songs Ihr kennt oder bitte unbedingt kennenlernen müsst. Francescos aktuelles Projekt ist die Crucchi Gang, liebe ich, Tele kennt Ihr oder Die Höchste Eisenbahn. Francesco wurde 1974 in Freiburg geboren, Mutter Römerin, Vater Bremer. Abitur, Zivildienst, davor und danach: nichts als Musik. Mit seiner Frau Anke und den 2 Kindern lebt er seit 2001 in Berlin. In Toast Hawaii erzählt mir Francesco u.a. von Onkel Tonino, den Artischocken und frischen Venusmuscheln, die direkt aus dem Meer kommen, von Nudeln mit Kichererbsen und Bohnen, wir sprechen über echten Feta und frischen Mozzarella, Risotto aus Milchreis und die Maxime, sich beim Pastakochen niemals vom Herd wegzubewegen. *** WERBUNG Toast Hawaii wird unterstützt von dmBio, die Bio-Lebensmittelmarke von dm-drogerie markt. Ganz nach dem Motto „Natürlich lecker erleben“ bietet dmBio mit mehr als 550 Produkten eine vielfältige Auswahl – von leckeren Snacks für zwischendurch bis hin zu original italienischen Tomatensaucen. Haben auch Sie eine dmBio-Geschichte, die im Podcast erzählt werden soll? Dann schreiben Sie uns gerne unter rustberlin@icloud.com ÖKO-Kontrollstelle: DE-ÖKO-007

Tear down the barricades and get ready to sit courtside with John, Bob, and Steve as they celebrate the first arc of Kelly-Sue DeConnick and David Lopez's FML, eat cupcakes while discussing the Happy Death Day horror film series, become disappointed in the Power Rangers, and much, much more! Comic Books: Gatchaman #12-18, Power Rangers #1, Incredible Hulk #1-15, The Fall of the House of Slaughter #1, FML #8, It's Jeff: Brand New Week, Fantastic Four #12, Poison Ivy #45, Harley & Ivy: Life & Crime #6 Other Stuff: Happy Death Day (movie), Happy Death Day 2U (movie), Lego Batman: Legacy of the Dark Knight (video game), Looney Tunes The Comic Book Podcast is brought to you by Talking Comics (talkingcomicbooks.wordpress.com). The podcast is hosted by Steve Seigh, Bob Reyer, Joey Braccino, Aaron Amos, John Burkle, and Bronwyn Kelly-Seigh, who weekly dissect everything comics-related, from breaking news to new releases. Our Instagram handle is @TalkingComicsPodcast, and you can email us at podcast@talkingcomicbooks.com.

Nico war in Zermatt und hat zwei Fragen im Gepäck, die ihn seither nicht mehr loslassen. Noah wiederum sucht noch immer Freunde für emotionale WM-Abende. Ausserdem gibts Einblicke in die neue Staffel der Swiss Culinary Grand Tour. Also los: kommentieren und gewinnen! XOXOPodcast-Partner: Birra Moretti

Gast: Privé-chef Charlotte Hansen (Solotti). Restaurantrecensie: Abay Blue Nile (Haarlem). Raar vegan ding: Falafelburgers (Soto - EkoPlaza)

Met in deze aflevering: Kunnen providers het darkweb niet sluiten? Waarom zijn dashcams niet verplicht in auto's? Wat gebeurt er als de maan er niet meer is? Waar komt de traditie van aardbeien met slagroom op Wimbledon vandaan? En hoe maak je de perfecte risotto? Wat is de beste manier om te rouwen? Waardoor gaat de tijd sneller voor je gevoel naarmate je ouder wordt? Wat is het nut van de bezuinigingen op de WIA, WW en AOW?

Con l'inverno alle porte, lo chef Michele Spagnolo ha condiviso con noi la ricetta di un piatto adatto a questa stagione: il risotto al radicchio e al gorgonzola.Seguici su Facebook e Instagram o abbonati ai nostri podcast cliccando qui.

Fünf Tage nach dem sensationellen Meistertitel des FC Thun ist Trainer Mauro Lustrinelli zu Gast in einer Spezialausgabe der «Dritten Halbzeit» – live vor rund 300 Gästen in der Thuner Stockhorn Arena. Bei einem Glas Weisswein spricht der 50-Jährige über die emotionale Meisterfeier, die Entstehung der mutigen Spielidee des FC Thun und darüber, weshalb seine Mannschaft für viele Gegner unlösbare Probleme geschaffen hat. Lustrinelli erklärt, warum Erfolg nur möglich ist, wenn der ganze Club hinter einer Philosophie steht – und weshalb Resilienz im Spitzenfussball entscheidend ist. Der frühere Schweizer Nationalspieler erzählt ausserdem von seinem Weg als Trainer, von seiner langjährigen Zusammenarbeit mit Andres Gerber und Nelson Ferreira, warum ein gutes Risotto viel mit einem funktionierenden Team gemeinsam hat – und wie er reagieren würde, wenn plötzlich Real Madrid anrufen würde. Ein ausführliches Gespräch über Führung, Teamgeist, Spielphilosophie, Mentalität und den überraschenden Meistertitel des FC Thun.Die Themen: 00:00 Intro 06:23 Die Meisterfeier in Thun 11:34 Eine Spielidee wird geboren 21:27 Lustrinelli, Gerber und Ferreira 28:18 Die Spielidee des Meisters 39:44 Ohne Mannschaft kein Erfolg 48:30 Lustrinellis Weg als Trainer 58:50 Meisterprämie und Real Madrid 01:09:48 Fragen aus dem Publikum In der Dritten Halbzeit wird über den Schweizer Fussball diskutiert. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Elisabetta De Luca -Mit ihrem Buch „Una Tazza di Caffe“ legt die Neapolitanerin Elisabetta De Luca ein genussvolles Buch über die Faszination italienischen Kaffees vor. Zu duftenden Espressomomenten kredenzt sie Risotto al caffe.

Manuel Burque sale a la calle para preguntar a la gente si intercambiaría su casa de vacaciones mientras descubre que la invitada de la semana pasada no lo ha incluido en su crucigrama dedicado al A vivir. En el estudio nos acompañan Anna Grocci y José Carlos de Intervac Home Exchange España para charlar sobre esta curiosa práctica. Terminamos con Anna Carla Zucchini del restaurante italiano Luna Rossa, con quien probamos un suculento risotto de trigueros y gambas hecho específicamente para el programa que nuestra nutricionista Ángela Quintas ha analizado con el equipo.

Manuel Burque sale a la calle para preguntar a la gente si intercambiaría su casa de vacaciones mientras descubre que la invitada de la semana pasada no lo ha incluido en su crucigrama dedicado al A vivir. En el estudio nos acompañan Anna Grocci y José Carlos de Intervac Home Exchange España para charlar sobre esta curiosa práctica. Terminamos con Anna Carla Zucchini del restaurante italiano Luna Rossa, con quien probamos un suculento risotto de trigueros y gambas hecho específicamente para el programa que nuestra nutricionista Ángela Quintas ha analizado con el equipo.

Manuel Burque sale a la calle para preguntar a la gente si intercambiaría su casa de vacaciones mientras descubre que la invitada de la semana pasada no lo ha incluido en su crucigrama dedicado al A vivir. En el estudio nos acompañan Anna Grocci y José Carlos de Intervac Home Exchange España para charlar sobre esta curiosa práctica. Terminamos con Anna Carla Zucchini del restaurante italiano Luna Rossa, con quien probamos un suculento risotto de trigueros y gambas hecho específicamente para el programa que nuestra nutricionista Ángela Quintas ha analizado con el equipo.

In this Delirious WEST 2026 wrap-up episode, I catch up with Ben Pyman after his 100-mile adventure - and what a run he had. Ben takes us right back to the start line in Walpole, the nervous energy, the familiar faces, the late-night race briefing, and that feeling of finally being let loose into the dark. From there, we follow him through the beautiful, brutal, hilarious and slightly ridiculous journey that is Delirious WEST. There's the early buzz of running with others, meeting fellow podcast guests Warren Page and Jason, the stunning sections through Conspicuous Cliffs, Peaceful Bay and Boat Harbour, and of course - the very important aid station food reviews. Risotto, creamy chicken and potato, bacon and egg sandiches, soup, brownies… honestly, this episode may make you hungry as well as inspired. But it wasn't all smooth running. Ben talks honestly about the soft sand that absolutely smoked him, the long lonely night sections, the hallucinations, the sleepy shuffle from Lowlands to Cosy Corner, and the very real difference a pacer or crew can make when your brain has gone on holiday. One of the most powerful parts of this chat is hearing Ben describe how he came good again after a short sleep, food, rest and sunrise. After hours of dragging himself along, he suddenly found himself running freely through the windmills, feeling like it was a brand-new day - and then, somehow, finishing the final stretch with strength, emotion and a massive sense of pride. Ben finished the 100 miler in 39 hours and 37 minutes, hitting his secret sub-40 goal and coming away with a whole lot of lessons, a black toenail caused by a chair rather than the race, and a very strong suspicion that the 200 miler might be next.  We talk about what worked, what he'd change, why sand training may need to become a thing, how his feet survived almost perfectly, and why Delirious WEST is about so much more than just the kilometres. This is a beautiful, funny, honest episode about community, resilience, food, fatigue, emotion, and those strange ultra moments where you wonder how on earth you're still moving - and then suddenly realise you're running better than you thought possible. Previous episodes mentioned: Jason Phillips - https://fitmindfitbody.co/episode-600-running-through-lifes-toughest-moments-jason-phillips-journey-back-to-the-start-line/  Warren Page - https://fitmindfitbody.co/episode-583-warren-page-walk-the-hills-build-the-legs-play-the-long-game/   Delirious WEST event Website – https://deliriouswest200miler.com.au/ Interested in the 2027 DW?  Go join the event Facebook Group so you don't miss when the race opens for entries in June for new runners – https://www.facebook.com/groups/1428304207182387 ⸻

This week, the sisters are talking about something everyone is feeling right now—how to make your dollar stretch.From thrifting finds and resale wins to gas hacks and grocery strategies, they share real-life ways they're cutting costs without cutting quality. Plus, practical tips to make food last longer (because throwing it away feels worse than ever right now).And for “What's for Dinner,” a surprisingly simple, budget-friendly risotto that tastes anything but cheap.Because stretching your dollar doesn't have to mean sacrificing the things you love.Head to threelilfishes.com/shownotes for links and recipes. It's FREE, all you need is an email.

Nouveaux pilotes, un brin déjantés, à bord de la Libre Antenne sur RMC ! Jean-Christophe Drouet et Julien Cazarre prennent le relais. Après les grands matchs, quand la lumière reste allumée pour les vrais passionnés, place à la Libre Antenne : un espace à part, entre passion, humour et dérision, débats enflammés, franc-parler et second degré. Un rendez-vous nocturne à la Cazarre, où l'on parle foot bien sûr, mais aussi mauvaise foi, vannes, imitations et grands moments de radio imprévisibles !

Spargel ist zurzeit noch teuer – Spargelschalen gibt es aber umsonst. Ulla kocht daraus einen Fond und bereitet ein Risotto zu. Von Ulla Scholz.

If you're like Jenn and Jesse, then you mostly try to avoid the news. But, if you want to dip a toe, then doom holes might be the way. We skim over the daily AI headlines with humor and love and sometimes a bit of anxiety, but always end with ways to feel better about the state of the world. This week's segment is no different. We begin with some Bernie love, a few Napoleon Dynamite quotes and then Jesse reveals his seedy past as it relates to Playboy. Did he really serve (just) risotto to the cast members? How any of this gets us closer to finding his old film professor, Biscuits? Well, we have no idea.Send us Fan MailSupport the showSupport Curious Cat, an independent, human-made podcast!Anxious about AI? Take two minutes to contact your local politician and ask them to tap the brakes on this technology. Still worried? Contact one of the orgs below and get involved. But for today, hug your kid, cook food and really breathe in deep as it simmers, walk in nature, brush a cat, donate to the food bank, brew a cup of tea, or draw a five-minute portrait of your dog. ***Is AI the Devil? on Substack!***Hero Organizations:80,000 HoursCenter for Humane TechnologiesState of Surveillance, an organization that helps foster online privacyBuy Curious Cat Podcast a Coffee!

Esta mañana el ingreso de Hiba Abouk en el Club de Amigos y Amigas Alegres de Hoy por Hoy, liderado por Luis Alegre, nos lleva a repasar la vida de la actriz madrileña que alcanzó la máxima popularidad cuando protagonizó la serie "El príncipe" junto al actor Alex González. Además, hemos conocido su gran interés por los idiomas (habla un total de cinco) que le llevó a cursar estudios de Filología árabe; o su gran pasión por el flamenco. Con los ministros de Ciencia y Tecnología, Nuño Domínguez y Jaime García Cantero hemos repasado las últimas noticias del sector; Javier Ocaña nos lleva al cine a ver algunos estrenos como "Altas capacidades" o clásicos como "La buena estrella", mientras que Ainhoa Agrirregoitia, de viaje en Milán, nos acerca los platos más reconocibles de la gastronomía milanesa. 

It's the ultimate comfort food, so Darina Allen - chef and founder of Ballymaloe Cookery School – gives Brendan a masterclass in Risotto, suggesting foods that work well with it: from crispy pork lardons to foraged nettles.

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No recipe tonight? No problem! In this episode of the Recipe of the Day podcast, I'm sharing a few things happening behind the scenes and one of my favorite ways to cook when I'm not following a recipe. I announce some upcoming livestream events, including two YouTube cooking show episodes and two Zoom calls for COOKforTWO members, and talk about how you can join in. I also share a quick pantry tip about cans of V8 juice and why they're really useful to have on hand. Then I walk you through a dish I make all the time without really following a recipe. It's my  “risotto on a whim.” Creamy and tasty and exactly the thing I make when I feel like being in the kitchen in a hands-on way, but not for too too long, you know? Links to Upcoming Events: Live Cooking Shows on Sunday March 29 at 6:00pm Eastern and Monday April 27th at7:00pm EasternStir It Up! With Christine on Zoom (exclusive to COOKforTWO members): Tuesday March 24th at 7:00pm Eastern and Monday April 13th at 7:00pm Eastern Recipes Mentioned in this Episode:Scalloped PotatoesEgg Salad Email Me! CookTheStory@gmail.com Subscribe to the Podcast Join the ROTD Facebook Group, TikTok, or Instagram Websites: CookTheStory.com and TheCookful.comChristine's Newsletter

Steve Carell shares details about his new comedy series ‘Rooster,' from the creators of ‘Ted Lasso' and ‘Shrinking.' Also, a closer look at how the hit show ‘Love Story' about John F. Kennedy Jr. and Carolyn Bessette-Kennedy is helping bridge the generation gap between teens and parents. Plus, Shop TODAY contributor Chassie Post shares a few products to get ready for spring, from wardrobe to home. And, chef Mario Carbone makes a vegetable spring risotto. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Milan Italy is discussed by giving fun facts and then I give you information about risotto and polenta which are very popular in that section of Italy #Milan #Italy #polenta #risotto over 200 more episodes giving fun mind-blowing facts about different locations around the World and their cuisine can be found on your favorite Podcast platform, including Spotify, IHeartRadio, Amazon Music and many more or you can simply click this link https://learn-about-world-cuisine.simplecast.com

Milanese culinary history reflects the city's position as a prosperous crossroads in northern Italy, where fertile Po Valley agriculture met centuries of foreign rule, trade, and innovation. Rooted in Lombardy's rich plains, lakes, and alpine foothills, the cuisine emphasizes hearty, comforting ingredients like rice (introduced via ancient trade routes and cultivated extensively since Roman times), butter over olive oil, beef and veal from abundant cattle farming, dairy products, and slow-cooked preparations suited to cooler climates. From Celtic and Roman foundations—where Gauls and Insubrians coexisted with settlers who brought lamb and irrigation techniques—Milanese food evolved through medieval communes, Renaissance courts under the Visconti and Sforza families, and foreign dominations that layered influences: Spanish Habsburg rule from 1535 introduced spices and techniques, Austrian control in the 18th-19th centuries sparked debates over dishes like cotoletta, and broader European exchanges refined aristocratic tastes.Iconic dishes emerged from this blend of peasant practicality and bourgeois elegance. The cotoletta alla milanese—a breaded and fried veal cutlet—has ancient origins, documented as early as 1134 in records from Sant'Ambrogio Basilica listing "lombolos cum panitio" (breaded loins) served to canons. A 19th-century patriotic dispute with Austrians claiming it derived from Wiener schnitzel was settled when Marshal Radetzky, in a letter, confirmed that no such dish existed in Austria, affirming its Milanese primacy. Risotto alla milanese, the golden saffron-infused rice, carries a beloved legend from 1574: during the construction of Milan's Duomo, a Flemish glassmaker's assistant nicknamed "Zafferano" (saffron) for using the spice to tint stained glass was pranked by colleagues who added it to wedding rice as a joke—the vibrant, flavorful result became a sensation. While the tale persists, the first printed recipes appear in the early 1800s, such as in Giovanni Felice Luraschi's 1829 cookbook, solidifying its status as a refined staple often enriched with bone marrow and served as a luxurious side.Ossobuco alla milanese ("bone with a hole"), braised cross-cut veal shanks prized for their marrow, dates to the late 19th century as a winter comfort food from humble kitchens, though marrow-based braises echo medieval traditions. Traditionally paired with risotto alla milanese for a complete piatto unico (one-dish meal), it embodies rustic depth with the bright contrast of gremolata. Other hallmarks include panettone, the dome-shaped Christmas sweet bread with origins in the 15th century (legend ties it to a 15th-century baker's improvisation), cassoeula (a pork and cabbage stew), minestrone alla milanese, and mondeghili (Milanese meatballs repurposing leftovers). Butter, rice over pasta, and long-simmered stews distinguish it from southern Italian olive oil and tomato-driven fare. At the same time, influences from the Austrian (breaded meats), Spanish (saffron via trade), and French (refined techniques) periods elevated it beyond peasant roots.Milan's cuisine balances simplicity and sophistication, shaped by its role as a commercial hub and fashion/finance capital—today's trattorias preserve these traditions amid global influences, making dishes like risotto and ossobuco timeless emblems of Milanese identity.Chef Walter writes the content for this episodeMore PodcastsChef Walters Cooking SchoolProduced by SimVal MediaSubscribe Free to the FK Newsletter

Fluent Fiction - Norwegian: Lars' Risotto Revolution: A Love Story Amid Valentine's Chaos Find the full episode transcript, vocabulary words, and more:fluentfiction.com/no/episode/2026-02-03-23-34-02-no Story Transcript:No: Det var en kald vinterdag i den moderne forstaden, snøen lå som et teppe over hustakene og de små hekkene langs veiene.En: It was a cold winter day in the modern suburb, the snow lay like a blanket over the rooftops and the small hedges along the roads.No: Lars gikk med raske skritt mot den lokale matbutikken, mens han gikk i tanker om Valentinsdagen.En: Lars walked briskly towards the local grocery store, while he pondered about Valentine's Day.No: Butikken var fylt med folk som alle var på jakt etter de siste tingene de trengte til den spesielle dagen.En: The store was filled with people all looking for the last things they needed for the special day.No: Hyllene var pyntet i rosa og røde farger, med blomster og sjokolade stablet ved inngangen.En: The shelves were decorated with pink and red colors, with flowers and chocolates stacked at the entrance.No: Lars skulle handle inn til en middag for kjæresten sin, Ingrid.En: Lars was shopping for a dinner for his girlfriend, Ingrid.No: Lars var mer praktisk og innadvendt, og nå lurte han på om han kunne klare å lage noe spesielt nok for anledningen.En: Lars was more practical and introverted, and now he wondered if he could manage to make something special enough for the occasion.No: Han kjente på en viss usikkerhet.En: He felt a certain uncertainty.No: Henrik, hans venn, hadde blitt med for å gi råd, men Lars var ikke sikker på om Henriks forslag var det rette.En: Henrik, his friend, had come along to give advice, but Lars was not sure if Henrik's suggestions were the right ones.No: "Du vet, Ingrid liker jo italiensk mat," sa Henrik entusiastisk mens de vandret nedover midtgangen.En: "You know, Ingrid likes Italian food," said Henrik enthusiastically as they wandered down the aisle.No: "Du burde lage noe skikkelig fancy, noe som imponerer henne!En: "You should make something really fancy, something that impresses her!"No: "Lars nikket, men innenfor kjente han seg usikker.En: Lars nodded, but inside he felt unsure.No: Hva om han valgte feil ingredienser?En: What if he chose the wrong ingredients?No: Hva om det ble for ambisiøst og mislyktes?En: What if it was too ambitious and failed?No: Han vurderte å kjøpe en ferdigrett i stedet for å unngå katastrofe.En: He considered buying a ready-made meal instead to avoid catastrophe.No: Rundt dem pratet par ivrig om planene sine, mens de valgte kort og konfekt i stor stil.En: Around them, couples chatted eagerly about their plans while they selected cards and candy in great style.No: Ved grønnsaksseksjonen stoppet Lars opp og så på de friske tomatene.En: At the vegetable section, Lars stopped and looked at the fresh tomatoes.No: Han husket plutselig Ingrids favorittrett - tomatrisotto.En: He suddenly remembered Ingrid's favorite dish - tomato risotto.No: Han visste hvordan man gjorde det, og enda viktigere, det var laget med kjærlighet.En: He knew how to make it, and more importantly, it was made with love.No: Ingrid hadde alltid sagt at det var tanken og innsatsen som telte mest.En: Ingrid had always said that it was the thought and effort that counted most.No: "Jeg tror jeg går for risottoen," sa Lars bestemt til Henrik, som hevet et øyebryn men smilte bifallende.En: "I think I'll go for the risotto," said Lars decisively to Henrik, who raised an eyebrow but smiled approvingly.No: Så, mens han la tomater, ris og parmesan i kurven, kjente Lars en gryende selvtillit.En: So, as he put tomatoes, rice, and parmesan in the basket, Lars felt a budding confidence.No: I stedet for å stresse over perfeksjon, ville han lage noe med sin egen vri, noe som speilet hans følelser for Ingrid.En: Instead of stressing over perfection, he would make something with his own twist, something that reflected his feelings for Ingrid.No: Det var en typisk travel dag i forstadsbutikken, men Lars følte en ro.En: It was a typical busy day in the suburban store, but Lars felt a calm.No: Han hadde valgt å stole på sine egne instinkter, og det skapte en liten revolusjon i hjertet hans.En: He had chosen to trust his own instincts, and it created a little revolution in his heart.No: Da han og Henrik forlot butikken med posene fulle, virket den lykksalige latteren i luften ekstra herlig.En: As he and Henrik left the store with bags full, the blissful laughter in the air seemed extra delightful.No: Denne Valentinsdagen ville ikke bare handle om den perfekte rett, men om en oppriktig gest av kjærlighet.En: This Valentine's Day would not just be about the perfect dish, but about a sincere gesture of love.No: Lars hadde lært at det viktigste var ikke perfeksjon, men innsatsen og følelsene bak den.En: Lars had learned that the most important thing was not perfection, but the effort and the feelings behind it.No: Med det begynte en ny selvsikkerhet å blomstre i ham, mye som de første vårblomstene under snøteppet.En: With that, a new confidence began to bloom in him, much like the first spring flowers under the snow blanket. Vocabulary Words:pondered: gikk i tankerbriskly: med raske skrittsuburb: forstadenshelves: hyllenedecorated: pyntethedges: hekkeneoccasion: anledninguncertainty: usikkerhetaisle: midtgangenenthusiastically: entusiastiskimpresses: imponererambitious: ambisiøstcatastrophe: katastrofeverted: unngåhesitated: ble usikkerreflection: speiletgesture: gestconfident: selvsikkerinstincts: instinkterrevolution: revolusjonchatted: prateteagerly: ivrigbudding: gryendeblanket: teppeblissful: lykksaligecalm: rotrusted: stole påeffort: innsatsenfancy: skikkelig fancysincere: oppriktig

In deze aflevering praat Benjamin met toetsenist Pablo Rizo, bassist Mees Booden en drummer Dries Verheesen van het trio RISOTTO. Ze maken muziek die wordt omschreven als 'Synth-Funk-Bop' en brengen deze week hun debuut EP 'This Is A Synthervention' uit.

Phoebe Gates and Sophia Kianni's Phia raises $35M to ‘make shopping fun again' Also, designed to autonomously resolve help desk tickets, Risotto has raised $10 million in seed funding in a round led by Bonfire Ventures. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Jon Summers, The Motoring Historian, discusses his experience attending the Las Vegas Concours, an extravagant car show held in conjunction with other motoring events like SEMA and the Formula 1 Las Vegas Grand Prix. He shares his journey driving a half-million-mile F-250 Powerstroke pickup truck to the event and reflects on the unique aspects of the Las Vegas venue. He describes the show fields featuring high-caliber and rare cars, including supercars, hypercars, and classic models. Jon also mentions engaging with various car enthusiasts and celebrities, and highlights the convenience and appeal of having the event in a city like Las Vegas. The episode emphasizes the educational and diverse nature of the event, comparing it to other esteemed car shows such as Pebble Beach. ===== (Oo---x---oO) ===== 00:00 Las Vegas Car Culture 01:31 The Las Vegas Concours Experience 05:34 Show Fields and Car Highlights 09:12 Unique Cars and Personal Encounters 14:09 Reflections on the Event 17:58 The Drive to Vegas 20:08 Pre-Show Party and Social Interactions 26:20 Meeting Automotive Celebrities 30:34 Conclusion and Acknowledgements ==================== The Motoring Podcast Network : Years of racing, wrenching and Motorsports experience brings together a top notch collection of knowledge, stories and information. #everyonehasastory #gtmbreakfix - motoringpodcast.net More Information: Visit Our Website Become a VIP at: Patreon Online Magazine: Gran Touring Follow us on Social: Instagram Jon Summers is the Motoring Historian. He was a company car thrashing technology sales rep that turned into a fairly inept sports bike rider. On his show he gets together with various co-hosts to talk about new and old cars, driving, motorbikes, motor racing, motoring travel. Copyright Jon Summers, The Motoring Historian. This content is also available via jonsummers.net. This episode is part of the Motoring Podcast Network and has been republished with permission.

Para celebrar la victoria del Albacete contra el Real Madrid y el cumpleaños del ingeniero Montes (Francesco di Montagna), David de Jorge nos enseña cómo cocinar un delicioso arroz con ingredientes manchegos. Antes de ello, ha hablado con Miguel Ángel Sahuquillo, panadero de Villamalea (Albacete). Quien con motivo del partido contra el Real Madrid, preparó y vendió junto a su mujer un 'chorimorci' (bocadillo de chorizo y morcilla típico de la región) conmemorativo con ánimos para el equipo. Al interior de morcilla y chorizo se une la decoración exterior, con un "Aúpa Alba" y el escudo del club elaborados con cacao.

Dai nostri archivi, una ricetta primaverile di Stefano Barillà, chef viterbese del ristorante Bar Taralli di Melbourne.

Boards have become a unique discipline and culture within climbing, so we created a recurring podcast focused on the latest things happening in board climbing and what it means for our sport from industry veterans and board lovers: Michael Rosato (Director of Marketing at Tension), Benn Wheeler, and Joshua Horsley.Patreon Bonus Content (join Patreon for extended cut):Benn's Favorite Shoes for Board ClimbingMost Iconic Board Climbs (and why climbs become iconic)Everyone's Favorite and Least Favorite TB2 HoldsSHOW NOTES:StoneLine Podcast w/ Ben Moon: https://www.youtube.com/watch?v=Z2W8P-tKM40Quantum Board Session w/ Adam Ondra and Stefano Ghisolfi: https://youtu.be/j-PMLkanWCQ?si=MdNKzok20A6IBPeDBoard Lords #9: https://youtu.be/xJcj99-_UVw?si=oiUbUzWUTXvFyAOLLumo board: https://www.lumoclimbing.com/Shiny Wall: https://shinywall.com/en/standard-max-full/Join Patreon: HERE Follow us on Instagram: HERE Visit our podcast page: HERE

We finish one year and start the next with an ode to good food.  Emilia Fox is an English actress and presenter. She is best known for playing Dr Nikki Alexander in the popular long-running TV series Silent Witness, a role she has been playing since 2004, when Nick was still at university and Angela was on TV with Gordon Ramsay in Hell's Kitchen. Emilia is with us to chat about the upcoming series of the show (its 29th!!) which lands on BBC One and BBC iPlayer in early 2026. But before that, we have (just enough) time to go through Emilia's likes and dislikes, which have been made into a novella with a limited print run... of three. Emilia is passionate about seasonal and Italian food, and could eat roast chicken every day, so immediately enters into Angela's good books.  We begin the show by serving a perfectly chilled vodka martini with a twist. This is followed by a butternut & toasted pumpkin seed risotto, paired with a glass of Ricossa Barbera Appassimento Piemonte DOC. There's no need for rice fear as Angela guides Emilia and Nick through her risotto method and top tips.  This is a heart-warming dish, recipe and guest with which to start 2026. We get Emilia's love of great food, her stories of being a (very sackable) waitress and how she deals with dead bodies on set. Plus, a few thoughts for potential New Year's resolutions. Bellissimo!   You can watch full episodes of Dish on YouTube and, new for this season, on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk Dish from Waitrose is made by Cold Glass Productions Learn more about your ad choices. Visit megaphone.fm/adchoices

Ricetta Risotto al prosecco e radicchioLivello A1Primo piatto di Natale Buongiorno cari amici e amanti dell'italiano e benvenuti al nostro nuovo episodio.Continua la nostra serie dedicata al Natale e come promesso oggi vi spiego la ricetta per un buon primo piatto che potete cucinare o alla Vigilia di Natale il 24 di dicembre o anche lo stesso giorno di Natale, il 25 dicembre e vi do qui la ricetta del risotto al prosecco e radicchio.Per capire meglio la ricetta vi spiego prima le parole difficili che troveremo. Cominciamo con due abbreviazioni (Abkürzungen) Igp sta per Indicazione Geografica Protetta e significa che un prodotto ha una qualità o una caratteristica unica legata alla zona in cui è prodotto. È una certificazione europea che conferma che un particolare prodotto proviene proprio da una zona o da un territorio, per esempio il vino Barolo che viene dai vigneti della valle del Barolo oppure il formaggio Parmigiano Reggiano che viene prodotto proprio nella zona di Parma.Una seconda abbreviazione è Doc che vuol dire Denominazione di Origine Controllata. Stessa cosa come sopra, ma è usata soprattutto per i vini, certifica che un vino viene da una particolare zona, segue regole di produzione precise e rispetta regole fissate.Lo Squaquerone e la Casatella sono due formaggi morbidi. Lo Squaquerone viene dalla regione Emilia Romagna e la Casatella viene dal Veneto e particolarmente dalla zona dl Treviso. Sono tutti e due formaggi morbidi, dal sapore delicato.Il lardo è un salume ed è fatto quasi tutto di grasso. Viene dalla schiena del maiale e di solito si mangia come un prosciutto o un salame.Cartoccio è un foglio di alluminio in cui si mettono gli alimenti per cuocerli al forno. (In Folie gegart/baked in foil).Battere è l'azione di rendere più sottile un pezzo di carne o un salume con un attrezzo solitamente in legno. (Klopfen/to pound).Stufare è quello che si fa quando si cuoce il risotto. Prima si mette il riso in pentola e lo si fa cuocere fino a quando diventa trasparente (dünsten/to steam).Casseruola è un tipo di pentola con i lati alti e i manici (Kasserolle/saucepan).Trasparente è un aggettivo e descrive una cosa che non ha colore ma attraverso la quale si può vedere (durchsichtig/transparent).Tostare è un po' come stufare. È l'azione di cuocere per breve tempo una verdura o il riso fino a farla diventare trasparente (andünsten, anrösten/to roast). Mantecare è l'azione di aggiungere un grasso tipo burro o formaggio a un piatto e mescolare facendo amalgamare tutti gli ingredienti insieme (cremig rühren/to stir in butter or cheese). Va bene, ora siete pronti per ascoltare la ricetta e cominciamo con gli ingredienti: 600 g Radicchio Rosso di Treviso 420 g Riso Vialone Nano Veronese Igp 150 g Prosecco di Conegliano Valdobbiadene Doc 150 g Casatella Trevigiana Dop oppure formaggio squaquerone 100 g Cipolla bianca 80 g Lardo a fettine sottili 1,5 litri di brodo vegetale Sale Ora vediamo il procedimento: Mettete per prima cosa le foglie di radicchio lavate e asciugate su un foglio di carta da forno alternate con 60 grammi di fette di lardo, bagnate con 50 g di Prosecco, chiudete la carta formando un cartoccio. Infornate in forno cià caldo a 170° C per 25 minuti. Nel frattempo preparate il risotto: tagliate la cipolla a cubetti molto, molto fini, battete il lardo rimasto. Fate stufare cipolla e lardo in una casseruola a fuoco dolce fino a quando la cipolla diventa trasparente.Aggiungete poi il riso, tostatelo per 1 minuto, mescolando di tanto in tanto per non farlo bruciare. Aggiungete il Prosecco rimasto e lasciate evaporare l'alcol per un paio di minuti. Fate cuocere per circa 15 minuti, aggiungendo a poco a poco 1,5 litri di brodo bollente e mescolate. Aggiustate di sale.Mantecate con la casatella tagliata a pezzi o lo squaqueroneo altro formaggio morbido. Quando il risotto è cotto aggiungete il radicchio cotto e servite.Vi è piaciuta la ricetta? Io vi aspetto per il prossimo episodio e una nuova ricetta e la prossima sarà un secondo.Grazie amici per l'ascolto e a presto. Ciao, ciao da Luisa!...- The full transcript of this Episode (and excercises for many of the grammar episodes) 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 (und Übungen zu vielen der Grammatik 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 20ct). 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

Due ricette strepitose con la nostra Queen del risotto, Valentina Jennarelli.Ascolta il podcast e... Buone Feste!

durée : 00:02:23 - La recette du risotto de pomme de terre de La Popote Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Support my small business and give a gift that truly feels personal this year. Since it's Small Business Saturday, I'm sharing the sweetest idea to surprise the home cook in your life. A full year of COOKforTWO for the cost of just ten months, only 99.99, and it even comes with an adorable carved wooden spoon so you have something to wrap and give on the day. It's thoughtful, useful, and supports a creator you love.I'm also talking about a simple Italian themed dinner that's perfect when you have people coming over. This idea actually started in an email exchange with podcast-listener Sharon, and it turned into one of those easy meals that feels warm and inviting without asking much of you in the kitchen.And then my guest today is my good friend and recipe developer extraordinaire, Jill Hough. She's sharing her Herbed Pumpkin Risotto, a dish that has become one of my go-tos at this time of year. She talks us through using a fresh pie pumpkin to make this delicious dish, and she tells us about her informative and helpful newsletter too.It is a cozy, food filled episode with gifts, good ideas, and a truly delicious recipes you'll want to make as soon as possible.Jill's Recipe: Herbed Pumpkin RisottoJill's WebsiteJill on InstagramSubscribe to Jill's NewsletterChristine's Links:COOKforTWO Gift Membership with Adorable Wooden Spoon :)15+ Ways to Use Leftover Cranberry Sauce21+ Ways to Use Leftover GravyEasy Lasagna CasseroleAmbitious Kitchen Garlic BreadMy Air Fryer Garlic BreadThe Mediterranean Dish Prosciutto and MelonRoasted Asparagus and Parmesan AppetizerEasy Pork and Beef MeatballsClassic Mulled WineEmail Me! CookTheStory@gmail.comSubscribe to the PodcastJoin the ROTD Facebook Group, TikTok, or InstagramWebsites: CookTheStory.com and TheCookful.comChristine's Newsletter

durée : 00:01:49 - Les goûts d'ici en Béarn Bigorre Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Von der Lehre im Service zum Hoteldirektor eines Fünf-Sterne-Ressorts in Vietnam. Die Karriere von Claudio Schibli führt steil nach oben. Seit 18 Jahren lebt der Aargauer in Asien und kennt die Hotelbranche in der asiatischen Kultur durch und durch. Claudio Schibli aus Dottiken (AG) hat sich in Vietnam seinen Traum verwirklicht. Auf der Insel Phu Quoc führt der 47-Jährige seit über sechs Jahren ein Luxushotel mit über siebenhundert Zimmern. Claudio Schibli absolvierte die Hotelfachschule Belvoirpark in Zürich und wagte 2008 den Schritt nach Asien. Seither arbeitet er in der Hotellerie und lernte, dass beruflicher Erfolg in Asien nicht nur Fachwissen ist, sondern auch kulturelles Feingefühl verlangt: «Die grösste Herausforderung war, lokale Gewohnheiten und Denkweisen zu verstehen und vor allem zu respektieren.» Risotto auf Vietnamesisch Claudio Schibli steht als Hoteldirektor an vorderster Front. Oft auch in der Küche. Dort bringt er seinen Köchen die europäische Esskultur näher: «Sie sind sehr offen, neues auszuprobieren. Ich habe zwei Köche, die sich besonders für europäische Küche interessieren.»

Thank you to everyone who tuned into my live video on Tuesday night! I had a good time making some of my favorite recipes from the “True North Cabin Cookbook Vol 2” If you missed it you can watch the video above!I'll be signing books at these locations if you want to pick up a signed copyHere are the recipes we made!Pomegranate Old Fashioned from the “True North Cabin Cookbook Vol 2”Pomegranate Old Fashioned Ingredients* 1 Tbsp Pomegranate seeds* 2 oz Pomegranate juice* ¼ teaspoon maple syrup* 2 ox Bourbon* 4 dashes orange butters* Orange slice for garnishInstructions* Muddle the pomegranate seeds with the pomegranate juice, maple syrup and orange bitters* Add bourbon and shake in a cocktail shaker to combine* Pour over rocks glass with ice and garnish with an orange sliceRoasted Brussels Sprouts:Ingredients* 3-4 Cups Brussels Sprouts, cut in half or quarters* Tbsp olive oil* Teaspoon kosher salt* 1/4 cup Fig Jam, or you can substitute Apricot Jam, Orange Marmalade, or other jam* 1 Tbsp Balsamic Vinegar or Pomegranate MolassesInstructions* Toss Brussels Sprouts in olive oil and salt and roast in a 400 degree oven for 30 minutes* Toss with the jam and the vinegar and roast for another 10 minutesInstant Pot 5 Minute RisottoGet the recipe here!Scallops With Oven-Baked RisottoIngredientsFor the Risotto* 1 1/2 cups Arborio Rice* 4 cups chicken stock* 1/2 cup diced onion* 1 large garlic cloves minced* 3 Tbsp butter diced into 6 chunks* 1 teaspoon black pepper* 1 teaspoon salt* Zest of one lemon* 3 Tbsp lemon juice* 1/3 cup Parmesan Cheese* 1 Tbsp chopped parsley* 3 Tbsp chopped DillFor the Scallops* ½ cup flour* 1 tsp paprika* ½ tsp. Lawry's seasoned salt* ½ tsp. pepper* pinch of sugar* 1/4 cup butter* 1/4 cup dry white wine* 4 Tbsp lemon juice* 16 large Day Boat Scallops patted dryInstructionsFor The Risotto* Preheat oven to 350* In a 10-inch oven safe skillet or pot with a lid, add the rice, stock, onion, garlic and butter* Cover the pot with tin foil and the lid of the pot and bake for 45 minutes* Remove the pot from the oven and start the broiler preheating for the Scallops* Add pepper, salt, lemon zest, lemon juice, and 1/3 cup parmesan cheese to the rice pot and vigorously stir for 3 minutes, combining all the ingredients and blending the risotto until creamy. If the mixture seems dry, you can add additional broth or cream a few Tbsp at a time until you get the consistency and creaminess you desire. Cover the pot and let rest until the scallops are done.* Right before serving and plating, stir fresh herbs into the riceFor The Scallops* Preheat the broiler* Mix all dry ingredients in a plastic bag.* Melt butter in a baking dish under the broiler. Add the wine and lemon juice.* Toss scallops in dry ingredients – shake until coated.* Put scallops in a buttered baking dish and spoon a teaspoon of butter over each scallop.* Broil for 4-6 minutes until no longer opaque and cooked through* Serve the scallops alongside the risotto with fresh lemon slices and the broiled butter spooned over both the scallops and drizzled over the risottoPecan Pie BarsGet the recipe hereThanks for cooking along! If you like these recipe please share and like by clicking the heart below.November 18 5-8 pM Fitgers DuluthAuthor Talk and Recipe Tasting collaborative event between The Bookstore at Fitger's, Duluth Kitchen & The Boat Club.The Boat Club, 600 E Superior Street, Duluth, MN 55802Get your ticketNovember 19, 6:30-8 PM Knife Sharpening and Book Signing Event VivrontA fall gathering for home cooks, flavor seekers, and anyone who knows the joy of a sharp knife and a good story.4948 France Ave S, Edina, MN 55410Get TicketsThanks for reading Stephanie's Dish Newsletter! This post is public so feel free to share it. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Thank you to everyone who tuned into my live video on Tuesday night! I had a good time making some of my favorite recipes from the “True North Cabin Cookbook Vol 2” If you missed it you can watch the video above!I'll be signing books at these locations if you want to pick up a signed copyHere are the recipes we made!Pomegranate Old Fashioned from the “True North Cabin Cookbook Vol 2”Pomegranate Old Fashioned Ingredients* 1 Tbsp Pomegranate seeds* 2 oz Pomegranate juice* ¼ teaspoon maple syrup* 2 ox Bourbon* 4 dashes orange butters* Orange slice for garnishInstructions* Muddle the pomegranate seeds with the pomegranate juice, maple syrup and orange bitters* Add bourbon and shake in a cocktail shaker to combine* Pour over rocks glass with ice and garnish with an orange sliceRoasted Brussels Sprouts:Ingredients* 3-4 Cups Brussels Sprouts, cut in half or quarters* Tbsp olive oil* Teaspoon kosher salt* 1/4 cup Fig Jam, or you can substitute Apricot Jam, Orange Marmalade, or other jam* 1 Tbsp Balsamic Vinegar or Pomegranate MolassesInstructions* Toss Brussels Sprouts in olive oil and salt and roast in a 400 degree oven for 30 minutes* Toss with the jam and the vinegar and roast for another 10 minutesInstant Pot 5 Minute RisottoGet the recipe here!Scallops With Oven-Baked RisottoIngredientsFor the Risotto* 1 1/2 cups Arborio Rice* 4 cups chicken stock* 1/2 cup diced onion* 1 large garlic cloves minced* 3 Tbsp butter diced into 6 chunks* 1 teaspoon black pepper* 1 teaspoon salt* Zest of one lemon* 3 Tbsp lemon juice* 1/3 cup Parmesan Cheese* 1 Tbsp chopped parsley* 3 Tbsp chopped DillFor the Scallops* ½ cup flour* 1 tsp paprika* ½ tsp. Lawry's seasoned salt* ½ tsp. pepper* pinch of sugar* 1/4 cup butter* 1/4 cup dry white wine* 4 Tbsp lemon juice* 16 large Day Boat Scallops patted dryInstructionsFor The Risotto* Preheat oven to 350* In a 10-inch oven safe skillet or pot with a lid, add the rice, stock, onion, garlic and butter* Cover the pot with tin foil and the lid of the pot and bake for 45 minutes* Remove the pot from the oven and start the broiler preheating for the Scallops* Add pepper, salt, lemon zest, lemon juice, and 1/3 cup parmesan cheese to the rice pot and vigorously stir for 3 minutes, combining all the ingredients and blending the risotto until creamy. If the mixture seems dry, you can add additional broth or cream a few Tbsp at a time until you get the consistency and creaminess you desire. Cover the pot and let rest until the scallops are done.* Right before serving and plating, stir fresh herbs into the riceFor The Scallops* Preheat the broiler* Mix all dry ingredients in a plastic bag.* Melt butter in a baking dish under the broiler. Add the wine and lemon juice.* Toss scallops in dry ingredients – shake until coated.* Put scallops in a buttered baking dish and spoon a teaspoon of butter over each scallop.* Broil for 4-6 minutes until no longer opaque and cooked through* Serve the scallops alongside the risotto with fresh lemon slices and the broiled butter spooned over both the scallops and drizzled over the risottoPecan Pie BarsGet the recipe hereThanks for cooking along! If you like these recipe please share and like by clicking the heart below.November 18 5-8 pM Fitgers DuluthAuthor Talk and Recipe Tasting collaborative event between The Bookstore at Fitger's, Duluth Kitchen & The Boat Club.The Boat Club, 600 E Superior Street, Duluth, MN 55802Get your ticketNovember 19, 6:30-8 PM Knife Sharpening and Book Signing Event VivrontA fall gathering for home cooks, flavor seekers, and anyone who knows the joy of a sharp knife and a good story.4948 France Ave S, Edina, MN 55410Get TicketsThanks for reading Stephanie's Dish Newsletter! This post is public so feel free to share it. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Una ricetta primaverile dello chef viterbese del Bar Taralli di North Melbourne che sfrutta "la regina delle erbe".

Lorenzo Fiori shares a traditional Milanese recipe for "rice with saffron" (risotto alla Milanese), often served at La Scalagala dinners, describing it as delicious and creamy with parmesan cheese. He recommends pairing it with Italian wines like Barolo or Barbaresco from Piedmont. Fiori also discusses Italy's economic concerns regarding political instability in France and Germany, and the ongoing international interest in NATO events. MILAN

A cosy dish that tastes of warmer weather thanks to Kelly Gibney. Tinned cherry tomatoes are such a brilliant way to get that bright taste of summer all year round. Here they are the star of a simple risotto, along with melting chunks of fresh mozzarella and a splash of balsamic vinegar. A drizzle of extra virgin olive oil is the lovely way to garnish each bowl.

Alex Confer from Risotto joins the pod this week to discuss IT career development and what it's like to move to the world of startups. The conversation also touches on how to evaluate what AI is good for in 2025 including what's practical, what's not, and how to put things together. Hosts: Tom Bridge - @tbridge@theinternet.social Marcus Ransom - @marcusransom Selina Ali - LinkedIn Guests: Alex Confer - LinkedIn Links: The Katering Show - Hot Wet Rice ​​https://www.youtube.com/watch?v=4yr_etbfZtQ Form follows function - https://en.wikipedia.org/wiki/Form_follows_function Alex on the Mac Admins slack - @aconfer https://tryrisotto.com/  Avoiding brainrot and keeping mental friction: https://pauljun.substack.com/p/anti-slop-and-anti-brainrot Sponsors: Kandji 1Password Nudge Security Material Security Watchman Monitoring If you're interested in sponsoring the Mac Admins Podcast, please email podcast@macadmins.org for more information. Get the latest about the Mac Admins Podcast, follow us on Twitter! We're @MacAdmPodcast! The Mac Admins Podcast has launched a Patreon Campaign! Our named patrons this month include Weldon Dodd, Damien Barrett, Justin Holt, Chad Swarthout, William Smith, Stephen Weinstein, Seb Nash, Dan McLaughlin, Joe Sfarra, Nate Cinal, Jon Brown, Dan Barker, Tim Perfitt, Ashley MacKinlay, Tobias Linder Philippe Daoust, AJ Potrebka, Adam Burg, & Hamlin Krewson  

Una ricetta tratta dall'ultima stagione del programma televisivo "Luca's key ingredient" su SBS.

Scarica subito il PDF regalo della ricetta: https://bit.ly/46x59ISVuoi migliorare il tuo italiano… cucinando? In questo video ti preparo un piatto raffinato ma facile da fare: risotto allo zafferano e gamberi, cremoso, profumato e pieno di sapore.Segui la ricetta passo dopo passo, impara nuovi vocaboli di cucina e ascolta l'italiano autentico mentre prepari qualcosa di davvero speciale! È il modo perfetto per unire gusto e lingua.

As the title suggests, The Great Leader is rightly worried about Italy's risotto production... But why?! The reason might shock you! Plus, Steve invents something (he doesn't) and it looks as though somebody has finally explained 'that'.Please send your listener comments to Danny@radiox.co.ukThis week's podcast is dedicated to Matt.Thank you.

In this episode of Hey Sis, Eat This, Whitney and Courtney catch up after Whitney's European adventures, including a trip to Italy, Cannes and Copenhagen. Whitney recounts her most memorable travel moments including a panty dropper basil risotto in France with Daddy Ashley, biking in Copenhagen to the incredible Reffen food hall and a thrilling gin and tonic fueled rollercoaster ride at Tivoli Gardens. Courtney dives into the dinner party she hosted with Momma Ashley for her daughter Vivi's 6th grade graduation. Momma Ashley was determined to make her famous mustard shrimp which calls for tarragon vinegar. After visiting five grocery stores to finally find this must have ingredient, the shrimp didn't turn out as expected, leaving her wondering if the universe was telling her to skip the dish altogether. Court also recounts a recent dinner at a hot pot restaurant with her good friend Lisa Ling. With a condiment bar full of delicious options and a noodle-making performance topped off with a larger than life dancing panda bear. The episode wraps with Courtney and Whitney discussing their plans for a summer birthday celebration with a Mexican fiesta, loaded with Court's guilty pleasure of queso! What you'll hear: What we've been cookin', who we've been entertainin', and any kitchen conundrums of the week... often in our Momma's Texas accent Chatting with siblings about what it was like around their dinner table growing up, favorite family recipes and stories that celebrate moms Interviews with celebrity chefs, restaurateurs, and culinary entrepreneurs about the influence and inspiration from their moms Weekly recipes from us and our guests posted out the Hey Sis, Eat This website - Website: https://www.heysiseatthis.com   - Recipes from our Us and Our Guests: https://www.heysiseatthis.com/our-recipes  - Call into the Hey Sis Hotline: 1-866-4 HEY SIS or 1-866-443-9747 - Email: hello@heysiseatthis.com   - Instagram: https://www.instagram.com/heysiseatthis/  - Facebook: https://www.facebook.com/heysiseatthis  - YouTube: https://www.youtube.com/@heysiseatthi

The Quickfire Queens -- Gia, Nicole, and Naomi -- are BACK to talk about Top Chef Season 22. We've hit the Delta skies to head over to MILAN and become Olympic gold medalists of Risotto and Pissing Off Tom. Learn more about your ad choices. Visit megaphone.fm/adchoices

Abra Berens, cookbook author and culinary director at Granor Farm in Three Oaks, offered a risotto recipe that works as the perfect catchall for your farmers market finds this spring. After you hear her tips, find the full recipe below: Spring Risotto This risotto can absorb any random spring vegetables like asparagus or ramps even baby carrots or radish. I just slice them thinly or into a small dice and then add in place of the peas. The broth is a great way to use up old parmesan rinds, but isn’t strictly necessary. 1 onion, sliced thinly 4 cloves garlic, minced ½ cup dry white wine 1 ½ cup risotto rice 8 cups water, parmesan broth, or stock, brought to a boil 2 cups shelled peas, fresh or frozen 1 lemon, zest and juice In a large frying pan, heat a glug of olive oil over medium heat Add the onion and garlic with a hefty pinch of salt and sweat until soft but not browned Add the wine and reduce until dry Add the rice and toast for a couple of minutes Add a ladle full of hot liquid to the rice and stir continuously until the liquid is absorbed Continue with an additional ladle of liquid and stir until that is absorbed Continue adding ladle after ladle of liquid allowing to absorb fully between additions When the rice is 90% cooked, add the peas and an additional ladle of liquid Finish with the lemon zest and juice along Taste and adjust seasoning as desired To serve finish with a hefty glug of olive oil and any herbs or pea shoot over the top See omnystudio.com/listener for privacy information.

Beppe, a native Italian, started his journey in active travel over two decades ago and, with the help of his wife Heather, co-founded Tourissimo, one of the top adventure travel companies in Italy. With years of expertise designing cycling and adventure tours across all 20 regions of Italy, Beppe and Heather have the inside scoop on the most authentic and unforgettable experiences Italy has to offer.So grab your espresso (or a glass of vino Italiano), and let's explore Italy region by region!Northern Italy: Adventure, Culture, and Alpine BeautyLombardy (Lombardia)Running along the Swiss border, Lombardy is Italy's largest and wealthiest region—a land of striking contrasts and cultural riches. Home to nearly 10 million people, Lombardy contains 12 of Italy's largest cities: Milan, Bergamo, Brescia, Como, Mantua, Pavia, Cremona, Lecco, Lodi, Monza, Sondrio, and Varese. The region blends modern sophistication with old-world charm, from the fashion capital and bustling metropolis of Milan to the serene, postcard-perfect landscapes of Lake Como.Lombardy is dotted with some of Italy's most beloved lakes, including Lake Maggiore, Lake Como, Lake Garda, Lake Iseo, Lake Idro, and many more. Picturesque villages like Bellagio offer sun-drenched escapes along Lake Como's shores, while the medieval towns of Bergamo and Mantova enchant visitors with cobblestone streets, sweeping views, and centuries of history.Culinary lovers will be spoiled for choice with Lombardy's 60 Michelin-starred restaurants—3 with three stars, 6 with two stars, and 51 with one star. Be sure to savor the region's iconic Risotto alla Milanese, a creamy saffron-infused dish that's a local staple. Wine enthusiasts won't want to miss a glass of Franciacorta, Italy's sparkling answer to Champagne.November is a wonderful time to visit, with cooler temperatures and fewer tourists. It's also the perfect season to explore Lombardy's slice of the Alps, where charming mountain towns await nestled among the peaks. For an unforgettable adventure, consider attending the 2025 Winter Olympics, which will be held in Milan-Cortina d'Ampezzo!Tourissimo Tip– If you are flying into Milan, select the correct airport because Milan has two airports! For info, check out the following Tourissimo blog: https://www.tourissimo.travel/blog/avoid-this-common-travel-mistake-know-milans-two-airportsVenetoVeneto, the birthplace of Prosecco, Polenta, and the iconic Spritz, is a region rich in charm, culture, and culinary delights. Stretching from the Italian Riviera to the Venetian Pre-Alps and the stunning Dolomites, Veneto is home to both natural beauty and historic towns. Its capital, the enchanting floating city of Venice, is world-famous for its canals, gondolas, labyrinthine streets, and undeniable romance.Each of Venice's islands offers something special: admire the colorful houses of Burano, renowned for its lace-making traditions; visit Murano, celebrated for its centuries-old glassblowing artistry; and soak up the peaceful atmosphere of Torcello. Exploring these islands by vaporetto (water bus) offers a quieter, more authentic glimpse into Venetian life. Tourissimo Tip–For a few more suggestions, check out Tourissimo's blog on the Venetian Lagoon: https://www.tourissimo.travel/blog/our-favorite-destinations-in-the-venetian-lagoonBeyond Venice, Veneto boasts a treasure trove of picturesque towns. Verona, Padua, Vicenza, and Asolo each offer their own distinct history and beauty. Visit Castelfranco Veneto for a charming escape or head to Bardolino to enjoy a boat ride on Italy's largest lake, Lago di Garda. Stroll the waterfront in Castelletto sul Garda or circle the freshwater moat of Cittadella, a red-brick medieval town full of character.In the countryside, the hills of Prosecco promise stunning vineyard views, while the medieval town of Montagnana offers a taste of the past. Nature lovers can visit the volcanic Euganean Hills in Este, and cheese lovers shouldn't miss the small town of Asiago, home to one of Italy's most famous cheeses.Veneto's culinary scene shines with 34 Michelin-starred restaurants—2 with three stars, 3 with two stars, and 29 with one star. Indulge in local specialties like Bigoli in Salsa, a hearty Venetian pasta with anchovy sauce, and toast with a glass of Prosecco, Grappa, or the regional favorite, the Select Spritz. And don't forget—Venetians love to celebrate, so let loose and join the party!Tourissimo Tips–Another fun suggestion is Veneto Marostica, the City of Chess, where they do a living chess match with hundreds of people dressed in medieval costumes every two years: https://www.tourissimo.travel/blog/marostica-the-city-of-chessPiedmont (Piemonte)Nestled at the foot of the Alps and bordered on three sides by the Mediterranean Sea, Piedmont is one of Italy's most underrated gems. With a diverse landscape that offers adventure and beauty year-round, this region is perfect for both winter skiing and summer hiking and biking, thanks to its stunning Alpine scenery.But Piedmont isn't just about breathtaking views—it's steeped in rich history and cultural significance. As the first capital of Italy, it boasts grand palaces, remarkable art, and sacred relics like the famed Shroud of Turin. The capital city of Turin is a vibrant hub, home to Europe's largest outdoor food market and the monthly Gran Balon flea market, a haven for vintage and antique lovers.Venture beyond the city and you'll discover a region bursting with charm and flavor. Tour the Langhe Hills, a paradise for vineyard visits, and sample Bagna Cauda, a warm anchovy and garlic dip beloved by locals. Wander the lakeside town of Stresa on Lake Maggiore, or stroll the cobbled streets of Neive, where views of rolling hills and storybook cottages create an unforgettable setting. In Asti, you can witness the September medieval horse races and visit the majestic Cattedrale di Santa Maria Assunta e San Gottardo. For a true fairy-tale escape, head to Macugnaga in the valley of Monte Rosa, a perfect base for both skiing and hiking. And just outside of Turin lies the hidden gem of Lake Orta, a peaceful retreat away from the crowds.Piedmont's culinary scene is just as spectacular. With 35 Michelin-starred restaurants—2 with three stars, 3 with two stars, and 30 with one star—the region is a paradise for food lovers. Dine in Alba during white truffle season (September to January), and savor iconic regional dishes like Agnolotti del Plin and Coniglio Arrosto. Wine enthusiasts will be in heaven here—Piedmont is the land of Barolo, the "king of wines," and Barbaresco, two of Italy's most prestigious reds.Tourissimo Tips:Piedmont is home to the Slow Food movement: https://www.tourissimo.travel/blog/why-piedmont-is-renowned-for-its-slow-foodTourissimo Tip–Check out this blog for a guide to a day of eating in Turin: https://www.tourissimo.travel/blog/a-day-of-eating-in-turinTourissimo Tip–One of the Best Meals of Your Life will be at the Piazza Duomo in Alba!Emilia-RomagnaLocated in central Italy along the Adriatic coast, Emilia-Romagna is a vibrant and diverse region known for its perfect blend of “slow food” and “fast cars.” This area is considered both the culinary and automotive capital of Italy, offering rich traditions, warm hospitality, and unforgettable experiences.Food lovers will be in heaven here. Emilia-Romagna is the birthplace of iconic Italian delicacies such as Mortadella, Tortellini in Brodo, Parmigiano-Reggiano, Prosciutto di Parma, traditional Balsamic Vinegar, Lambrusco, and egg-based fresh pastas like lasagna, tortellini, and tagliatelle. A visit to Parma lets you savor authentic Parmigiano-Reggiano and world-class Prosciutto, as well as enjoy the elegant Teatro Regio opera house.The region also has a need for speed—it's home to legendary automotive brands like Ferrari, Lamborghini, and Maserati. For car enthusiasts, the Ferrari Museum in Modena is a must-see. Emilia-Romagna even has a dedicated cycling tourism office, and in summer 2023, it played host to several stages of the Tour de France, which began in nearby Florence.Beyond the food and cars, Emilia-Romagna offers a range of enchanting destinations. The capital city of Bologna is known for its Piazza Maggiore, the Two Towers, and the scenic Santuario Madonna di San Luca. In Ravenna, marvel at the dazzling, colorful mosaics and the historic San Vitale Basilica. Along the coast, vibrant seaside resorts like Cervia, Cesenatico, and Rimini create a lively, carnival-like party atmosphere from late May through September. For a more peaceful experience, explore the medieval gem of Brisighella, a lesser-known treasure full of charm.When it comes to fine dining, Emilia-Romagna doesn't disappoint. The region boasts 24 Michelin-starred restaurants, including one three-star, three two-star, and twenty one-star establishments. Visitors are often struck by the warmth and generosity of the locals—some of the most hospitable people in Italy—who express their love through exceptional food and outstanding service.Tourissimo Tips:Did you know that there is a whole other country within Emilia Romagna? https://www.tourissimo.travel/blog/san-marino-the-other-small-country-within-italyTourissimo Tip–Pietra di Bismantova was an inspiration for Dante: https://www.tourissimo.travel/blog/pietra-di-bismantova-the-inspiration-for-dantes-purgatoryTourissimo Tip–You can cross the Rubicon: https://www.tourissimo.travel/blog/crossing-the-rubiconTrentino-South TyrolNestled along Italy's northern border with Switzerland, Trentino–South Tyrol is a stunning mountainous region that blends Italian and Austrian influences, making it a top destination for nature lovers and outdoor enthusiasts. With its striking Alpine scenery, exceptional cuisine, and rich cultural duality, this region offers the best of both worlds.The South Tyrol capital, Bolzano, is renowned for having the highest quality of life in Italy, combining the clean, efficient infrastructure often associated with Germany with the flavorful food and spirited lifestyle of Italian culture.Outdoor adventurers will be captivated by the Dolomites, with their dramatic limestone peaks—ideal for hiking, skiing, and breathtaking vistas. Don't miss the Alpe di Siusi, Europe's largest Alpine meadow, which is especially stunning in spring and summer. Explore shimmering Lake Garda and uncover the region's medieval past through spectacular castles like Schloss Tirol, Castel Roncolo, and Castel d'Appiano.Tourissimo Tip–An off-the-beaten-path outdoor paradise can be found in the Alps of Trentino. Check out the Val di Sole. This is one of the areas that Beppe and Heather regularly go to on their personal vacations in Italy: https://www.tourissimo.travel/blog/the-wild-dolomitesThe culinary offerings here reflect the region's unique blend of cultures. Traditional dishes range from Bratwurst and Goulash to Italian-style pastas with hearty meats like deer. Foodies should try Speck, a savory smoked ham, perfectly paired with a glass of Gewürztraminer, a fragrant white wine native to the area. The region also produces excellent white wines and lighter reds that pair beautifully with its alpine cuisine.When it comes to fine dining, Trentino–South Tyrol excels with 33 Michelin-starred restaurants, including three three-star, five two-star, and twenty-five one-star establishments, making it one of Italy's most impressive gourmet regions.LiguriaLocated along Italy's rugged northwestern coastline, Liguria—also known as the Italian Riviera—boasts dramatic cliffs, colorful seaside villages, and incredible culinary traditions. The region is best known for the five picturesque villages of Cinque Terre, as well as the glamorous resort towns of Portofino and Santa Margherita Ligure.Tourissimo Tip– If you visit the Cinque Terre, don't forget to look up, and hike up away from the crowds to see the heroic vineyards: https://www.tourissimo.travel/blog/the-heroic-winemaking-of-the-cinque-terreBecause of the narrow, winding roads with steep drop-offs, many travelers prefer to explore the region via the local train or by public or private boat. If you're planning to hike the famous trails, be aware that entrance permits are now required due to landslides and overtourism.In the regional capital of Genoa, dive into maritime history, visit the iconic San Lorenzo Cathedral, and wander the city's old port area. Just outside Genoa, discover the secluded San Fruttuoso Abbey, accessible only by boat or footpath. In Vernazza, one of the Cinque Terre towns, visit the Doria Castle and the beautiful Santa Margherita Church.Liguria is also a celebrity hotspot, and its cuisine is just as impressive as its scenery. Known as the birthplace of pesto, the region is famous for Pesto alla Genovese, made with a special local basil. Be sure to try the region's olive oil, garlic, cheeses, and exceptional seafood, especially the anchovies. Other regional specialties include Focaccia di Recco, a cheese-filled flatbread, and lighter olive oils that perfectly complement Ligurian dishes.For fine dining, Liguria is home to seven Michelin-starred restaurants, all with one star, offering refined cuisine rooted in the region's coastal and agricultural traditions.Friuli-Venezia Giulia (Friuli)Tucked between Veneto, Austria, and Slovenia, Friuli-Venezia Giulia is a lesser-known gem that offers a unique blend of Alpine landscapes, rich cultural heritage, and coastal charm. The region features part of the Dolomites, ideal for hiking, skiing, and capturing breathtaking scenery.The capital, Trieste, is a refined port city with a fascinating blend of Italian, Austro-Hungarian, and Slavic influences. Don't miss the Miramare Castle, perched over the sea with stunning views. In Cividale del Friuli, stroll through cobbled streets and sample Frico, a savory, crispy dish made of cheese and potatoes, best enjoyed with a glass of Schioppettino, a bold red wine native to the region.For outdoor adventures and relaxation, spend a beach day at Lignano Sabbiadoro, camp in Sistiana, bike the trails around Grado, or explore the ancient Roman ruins in Aquileia, a UNESCO World Heritage Site. Be sure to visit the enormous Grotta Gigante (Giant Cave), stroll through Unity of Italy Square, and tour the Revoltella Museum for modern art.Friuli-Venezia Giulia is also home to seven Michelin-starred restaurants, including two two-star establishments and five one-star venues, reflecting the region's quiet but impressive culinary scene.Tourissimo Tip– A hotel that Heather and Beppe love in Cormons is La Subida. It's a unique, high-end, and rustic property nestled in nature that boasts a 1-Michelin star restaurant: https://www.tourissimo.travel/blog/hotels-we-love-la-subidaAosta ValleyNestled in the northwestern tip of Italy, where it borders Switzerland and France, the Aosta Valley is Italy's smallest and highest region—a true mountain paradise. This alpine jewel is renowned for its dramatic snowcapped peaks, storybook castles, and a unique blend of French and Italian culture, as both languages are spoken here.The region is home to Mont Blanc (Monte Bianco), Europe's highest peak, which straddles the borders of Italy, France, and Switzerland. While the summit lies on the French side, visitors on the Italian side can experience the Skyway Monte Bianco, a breathtaking cable car ride offering panoramic views of the Alps.Key landmarks include the striking Matterhorn, the impressive Fénis and Savoy Castles, and the Bard Fortress, one of the largest and most remarkable fortifications in the Alps. After a day in the mountains, relax in one of the region's thermal spas, and indulge in Fonduta, a rich, velvety cheese fondue perfect for chilly alpine evenings.Wine lovers should sample the region's distinctive red mountain wines, especially Enfer d'Arvier, known for its bold flavor and high-altitude character.Tourissimo Tip–A fun tradition is the Friendship Cup, a communal cup of coffee: https://www.tourissimo.travel/blog/the-friendship-cup-of-valle-daostaCentral Italy: History, Art, and Rolling HillsTuscany (Toscana)Tuscany, the heart of the Renaissance, is a captivating region of rolling hills, cypress-lined roads, vineyards, and timeless art and architecture. Located just below Italy's northern regions, it's a haven for art lovers, history buffs, and food and wine enthusiasts alike. From Chianti to Brunello di Montalcino, the region offers a wide variety of world-class wines.The regional capital, Florence, is one of Italy's most walkable and safe major cities, making it ideal for solo travelers. Admire its architectural wonders while sipping on Chianti Classico and indulging in a local favorite—Bistecca alla Fiorentina. Must-see landmarks in Florence include the Cathedral of Santa Maria del Fiore (Duomo), Ponte Vecchio, Palazzo Vecchio, the Uffizi Gallery, and the Galleria dell'Accademia, home to Michelangelo's David. For iconic views, head to Piazzale Michelangelo.Beyond Florence, explore the historic cities of Siena, Lucca, and San Gimignano, each offering its own charm. Don't miss the Leaning Tower of Pisa or the Siena Cathedral, and spend time in the picturesque public squares like Piazza del Campo, Piazza della Signoria, and Piazza del Duomo.For off-the-beaten-path adventures, discover medieval hilltop villages such as Sorano, or head to the Maremma coast for scenic beaches and bold wines. Tuscany also shines in its culinary excellence, boasting 41 Michelin-starred restaurants—including 1 three-star, 5 two-star, and 35 one-star establishments.Tourissimo Tip–3 places in Tuscany you didn't know existed: https://www.tourissimo.travel/blog/three-places-in-tuscany-you-did-not-know-existedUmbriaUmbria, often called the "Green Heart of Italy," is the country's only completely landlocked region, nestled between Tuscany, Lazio, and Le Marche. Though it lacks large cities, Umbria more than makes up for it with breathtaking natural beauty, medieval towns, and a rich culinary tradition.One of Umbria's most impressive sights is the Cascata delle Marmore (Marmore Falls)—the second tallest waterfall in Europe. Nature lovers and photographers alike will be amazed by its dramatic 165-meter drop. The region is also home to Assisi, the birthplace of St. Francis, one of Italy's most revered saints, and a major pilgrimage destination.Food lovers will delight in Umbria's hearty, earthy cuisine, featuring lentils, mushroom-based dishes, cured meats, and the prized black truffle (Tartufo Nero di Norcia). Pair these specialties with a glass of Sagrantino di Montefalco, a robust red wine unique to the region.Umbria's culinary excellence is further reflected in its four Michelin-starred restaurants: Casa Vissani, Vespasia, Ada, and Elementi. Each holds one Michelin star, offering refined takes on the region's rustic flavors.Tourissimo Tip–Norcia is definitely one of Italy's culinary gems: https://www.tourissimo.travel/blog/norcia-one-of-italys-culinary-gemsMarcheLocated in central Italy on the Adriatic side, Marche is a beautiful region with a population of 1 million people, known for its charming towns, rich history, and welcoming, hardworking culture. The region offers stunning destinations like Urbino and Ancona, along with pristine beaches such as Spiaggia della Due Sorelle, Parco Naturale Monte San Bartolo, Mezzavalle, and the Riviera del Conero, not to mention many picturesque nature reserves.Must-see landmarks include Castello di Gradara, Palazzo Ducale di Urbino, the Sanctuary of the Holy House of Loreto, Cattedrale di San Ciriaco, Tempio del Valadier, and the breathtaking underground Frasassi Caves. Marche's favorite cities and nearby towns also include Gubbio, Assisi, Perugia, Orvieto, and Cascia.For those drawn to religious history, highlights include the Papal Basilica of Saint Francis, the Sacred Convent of Saint Francis, Basilica di Santa Maria degli Angeli, and Basilica di Santa Chiara in Assisi, as well as the Basilica of Santa Rita da Cascia. History lovers should visit Rocca Paolina, Piazza IV Novembre, Fontana Maggiore, Piazza del Comune, and Grotta di Monte Cucco, while museums like Narni Sotterranea, the National Gallery, and Nobile Collegio del Cambio offer rich cultural experiences.This region is famous for its culinary tradition, especially its mastery of seafood, and is home to seven Michelin-starred restaurants — including Uliassi in Senigallia, proudly holding three Michelin stars, along with one two-star and five one-star establishments. No visit would be complete without tasting Olive all'Ascolana, fried stuffed olives that perfectly capture Marche's local flavor. All of this, combined with the region's natural beauty and warm, fun, and friendly locals, makes Marche a truly unforgettable destination in the heart of Italy.Tourissimo Tip–Ascoli Piceno, the town where the Ascoli olive is from, is beautiful, especially at night when it appears to glow: https://www.tourissimo.travel/blog/ascoli-piceno-the-italian-town-that-glows-at-nightLazioLazio, one of Italy's central regions, though often considered a southern region by Italians, is a place rich with history, iconic landmarks, and hidden gems. At its heart is the capital city of Rome, a destination overflowing with opportunities for exploration. Essential sites include the Colosseum, Trevi Fountain, Pantheon, Roman Forum, Spanish Steps, St. Peter's Basilica, the Sistine Chapel, and countless other remarkable attractions. No visit to Rome is complete without savoring its famous dishes, including Cacio e Pepe — a creamy cheese and pepper pasta — along with local favorites like Spaghetti alla Gricia, Pasta all'Amatriciana, and Pasta Carbonara, best enjoyed with a glass of crisp Frascati wine while taking in views of the Colosseum. Lazio as a whole has 107 two-star Michelin restaurants and 105 one-star restaurants. If you find yourself in the Trastevere neighborhood, there are many wonderful popular restaurants, including La Scaletta and Le Mani in Pasta.Another must-see is Vatican City, home to the Vatican and its world-renowned religious and artistic treasures. In December 2025, Rome will host the Jubilee, or Holy Year — a significant Catholic Church event focused on forgiveness, reconciliation, and spiritual renewal, held only once every 25 years and drawing pilgrims from across the globe.Beyond Rome, Lazio offers a beautiful coastline and peaceful countryside, perfect for travelers seeking quieter escapes. Among its hidden gems is Ostia Antica, an ancient Roman city that once served as the bustling port of Rome, located at the mouth of the Tiber River. With its blend of legendary landmarks, culinary traditions, religious significance, and off-the-beaten-path treasures, Lazio is a captivating region waiting to be explored.Tourissimo Tip–There's a wonderful project underway to create a cycle path around the perimeter of Rome: https://www.tourissimo.travel/blog/cycling-in-rome-grab-a-bike-and-bike-the-grabAbruzzoAbruzzo, known as Italy's green region, lies in the central-eastern part of the country and boasts a stunning combination of mountains, coastline, and unspoiled nature. Along the beautiful Trabocchi Coast, visitors can admire the historic trabocchi — ingenious wooden fishing structures built by fishermen centuries ago to safely fish the Adriatic waters, many of which have now been converted into charming seaside restaurants where you can dine on fresh seafood while suspended above the waves with sunsets as your backdrop. When it comes to dining, Abruzzo currently boasts four Michelin-starred restaurants; there are three 1-star restaurants and one 3-star restaurant. Food lovers shouldn't miss Arrosticini, the region's famous grilled lamb skewers, or a glass of bold Montepulciano d'Abruzzo red wine. Outdoor enthusiasts have countless opportunities for adventure, from swimming at the Stiffe Caves and strolling the Ponte del Mare to relaxing on the beaches of Riserva Naturale Guidata Punta Aderci and hiking to the iconic Rocca Calascio. Lakeside escapes await at Lago di Scanno and Lago di Barrea, while the towering Gran Sasso d'Italia and the expansive Parco Nazionale d'Abruzzo, and Lazio e Molise offer breathtaking scenery and pristine trails. The region is home to many national parks — Abruzzo, Lazio, Molise National Park, Gran Sasso and Laga Mountains National Park, and Maiella National Park — perfect for hiking, biking, trail running, and spotting the highest peaks of the Apennine Mountain Range. Cyclists can enjoy the Bike to Coast cycle path, a 131 km (81.4 mile) route running along the Adriatic coast from Pescara to Vasto. History and architecture lovers will appreciate sites like Basilica di Santa Maria di Collemaggio, Centro Storico di Sulmona, Santo Stefano di Sessanio, Abbey of San Giovanni in Venere, and the Medieval Village of Pacentro. For a uniquely tranquil experience, visit the enchanting Gardens of Ninfa. Abruzzo is also a fabulous winter skiing destination and keeps traditions alive with events like Transumanza, the seasonal migration of livestock, primarily sheep, between the high-altitude pastures of the region. With its mountain majesty, historic villages, flavorful cuisine, and coastal charm, Abruzzo offers something unforgettable for every traveler.Tourissimo Tips:More info on the trabocchi coast: https://www.tourissimo.travel/blog/abruzzos-trabocchi-coastAbruzzo Bike to Coast is a beautiful bike path along the coast: https://www.tourissimo.travel/blog/cycling-along-abruzzos-coastMoliseOne of Italy's most untouched and lesser-known regions, Molise is famously nicknamed “the region that doesn't exist,” though it's rich in history, traditions, and natural beauty. This quiet region offers a mix of beaches and mountains, including part of the National Park of Abruzzo within the Apennines mountain range, filled with abundant wildlife, hiking trails, and winter ski opportunities. Tourissimo Tip–The Region That Doesn't Exist: https://www.tourissimo.travel/blog/the-italian-region-that-doesnt-existThe capital city, Campobasso, is home to notable sites like Monforte Castle and several Romanesque churches, while the charming coastal town of Termoli draws visitors for its beaches, trabucchi (historic fishing huts now serving fresh seafood), and local specialties like brodetto, a traditional seafood stew. Along the Molise coast in Termoli, dining at a trabucchi offers fresh catches with a side of Adriatic views. History buffs should visit the Samnite ruins in the Pietrabbondante archaeological area, the well-preserved Saepinum Archaeological Area, and landmarks like Lago di Castel San Vincenzo, the Cathedral of Saint Mary of the Purification, Monforte Castle, and the Basilica of Saint Mary of Sorrow. A must-see is the Marinelli Bell Foundry, founded in 1339. It's the oldest continuously operating bell foundry in the world, Italy's oldest family business, and the official provider of bells to the Vatican. Food lovers can sample Cavatelli, a local pasta specialty, paired with Tintilia, a rare red wine unique to Molise. The region is also home to seven one-star Michelin restaurants and several local food tours that showcase its rustic culinary traditions. While Molise's quiet charm and untouched landscapes make it a special destination, visitors should note that English is not widely spoken, making it a truly authentic Italian experience for those eager to explore one of the country's hidden gems.Southern Italy: Sun, Sea, and Ancient WondersCampania The birthplace of Neapolitan pizza, the Mediterranean Diet, and Mozzarella di Bufala, Campania is one of Italy's most vibrant and culturally rich regions. Home to the bustling regional capital Naples (Napoli), it boasts some of the country's most iconic destinations, including Pompeii, the stunning Amalfi Coast, and the tranquil Cilento Coast.Along the sparkling, deep-blue waters of the Golfo di Napoli, you'll find must-visit coastal towns like Positano, Amalfi, and Ravello, as well as the famous islands of Ischia, Capri, and the colorful Procida. Visitors can hike the breathtaking Path of the Gods, explore the hauntingly preserved ruins of Archaeological Pompeii, forever shadowed by the gray cone of Mt. Vesuvius, and savor the region's culinary gems like ultra-fresh seafood and crisp Falanghina wine.History and culture lovers shouldn't miss Sansevero Chapel Museum, San Carlo Theatre, the Catacombs of San Gennaro, and the lush Villa Cimbrone Gardens. Campania also impresses with its historic castles, including the Royal Palace of Caserta, Ovo Castle, and Castello Aragonese d'Ischia. Wine enthusiasts should head to the province of Avellino, known for producing some of the best wines in southern Italy.Tourissimo Tip–Wine is also grown inland on the Amalfi Coast, and there are some vines that are 250 years old (pre-phylloxera): https://www.tourissimo.travel/blog/old-vines-on-the-amalfi-coastNature lovers will be drawn to the Cilento, Vallo di Diano, and Alburni National Park, a UNESCO World Heritage Site celebrated for its biodiversity, dramatic landscapes, and cultural heritage, featuring ancient ruins like Paestum and Velia, the majestic Padula Charterhouse, and idyllic coastal villages.Campania is also a paradise for food lovers, home to 51 Michelin-starred restaurants, including one three-star, eight two-star, and forty-two one-star establishments. From world-famous landmarks to hidden treasures, Campania offers an irresistible blend of history, nature, food, and coastal charm.CalabriaWith its rugged coastlines, dramatic landscapes, and hidden treasures, Calabria is a must-visit region in southern Italy. Known for its bold flavors and rich culinary traditions, visitors should sample 'Nduja, a spicy, spreadable sausage paste, and the region's famous Calabrian chiles. The local cuisine embraces cucina povera, a tradition of simple, hearty dishes featuring handmade pasta made with just flour and water. Calabria offers a growing fine dining scene with six one-star Michelin restaurants. For nature lovers, Calabria is home to three stunning national parks — Sila, Aspromonte, and Pollino — ideal for hiking, wildlife spotting, and immersing in untouched landscapes. Along the coast, Capo Vaticano stands out as one of the world's most beautiful beaches, offering breathtaking views and crystal-clear waters. History buffs and castle enthusiasts can explore impressive fortresses like Castello Ruffo di Scilla, Castello Murat, Castello di Le Castella, and Castello Aragonese. Don't miss charming towns and villages such as Tropea, famous for its clifftop views and beaches, as well as Scilla, Pentedattilo, and Le Castella. With its authentic culture, stunning coastlines, flavorful cuisine, and rich history, Calabria remains one of Italy's most captivating yet underrated regions.Tourissimo Tip–Way off the beaten path, lies a  unique museum in Mammola, Calabria https://calabriastraordinaria.it/en/news/visit-to-musaba-the-sistine-chapel-of-calabriaPugliaKnown as the Maldives of Italy, Puglia is a sun-drenched region celebrated for its whitewashed hill towns, ancient olive groves, and miles of stunning coastline. With a dry Mediterranean climate and scenery that often feels more Greek than Italian, Puglia is famed for its beaches in Salento, crystal-clear waters, and charming seaside towns. One of its most iconic sights is the fairytale-like trulli houses of Alberobello, a UNESCO World Heritage Site. This region is also a food lover's paradise, offering specialties like Orecchiette pasta with turnip greens, the classic Fave e Cicoria (fava bean purée with wild chicory), and fresh seafood paired with crisp vegetables. Wine lovers can savor Primitivo, a bold local red. For fine dining, the region boasts nine one-star Michelin restaurants, blending rustic flavors with refined culinary creativity.Puglia is dotted with unique cities and towns worth exploring, including Locorotondo, Otranto, Lecce, Monopoli, Ostuni, Gallipoli, Bari, Alberobello, and Polignano a Mare. Nature and history enthusiasts will enjoy visiting extraordinary sites like the Grotte di Castellana, the dramatic Cave of Poetry, the ancient Basilica San Nicola, and the scenic Gargano Peninsula. With its thousand-year-old olive trees, Puglia is the largest olive oil producer in the world, known for its strong, spicy oils. The locals here are famously warm and welcoming, going out of their way to make visitors feel at home.Puglia's blend of natural beauty, rich tradition, and heartfelt hospitality makes it one of Italy's most captivating and underrated destinations.Tourissimo Tip–Here are some of the gems of Puglia: https://www.tourissimo.travel/blog/some-of-the-gems-of-pugliaBasilicataBasilicata, a remote yet captivating region with a population of just 500,000, offers a wealth of unique experiences despite its secluded location. Among its most intriguing destinations are the ghost town of Craco and the ancient cave city of Matera, both steeped in history and cinematic charm. Other towns worth visiting include Maratea and Palombaroa, each offering its own cultural and scenic appeal.Tourissimo Tip–Matera is magical! https://www.tourissimo.travel/blog/destination-highlight-matera-the-city-of-stonesThe region is rich in historical and religious landmarks, such as the Crypt of Original Sin with its remarkable frescoes, and the medieval Melfi Castle. Don't miss the towering Statue of Christ the Redeemer in Maratea, a striking monument that overlooks the Tyrrhenian coast.For a taste of local flavor, try Peperoni Cruschi—crispy, sun-dried peppers that are a beloved regional delicacy. Basilicata is also known for its exceptional wines, especially the bold, full-bodied reds of Aglianico del Vulture DOC, made primarily from the Aglianico grape. White wine lovers will appreciate the region's Greco di Tufo and Fiano varietals as well. Basilicata also has a total of 14 one-star Michelin restaurants. Adventurers can experience an adrenaline rush on The Angel's Flight, a giant zip line that offers stunning views and a thrilling ride through the Lucanian landscape.SicilySicily, the largest island in the Mediterranean Sea, is a world of its own, offering a diverse landscape of coastlines, mountains, and magical towns such as Cefalù, Palermo, Taormina, Catania, Noto, Agrigento, and Syracuse. Palermo serves as the cultural and diplomatic capital of the region, while Catania stands as its business hub.A volcanic island and UNESCO World Heritage Site, Sicily boasts a rich collection of cultural and natural treasures. Highlights include the awe-inspiring Valley of the Temples, the active volcano Mount Etna, the stunning Duomo di Cefalù, and the picturesque islands of Stromboli, Bella, and Ortigia. The region is also home to the renowned Baroque Triangle in the Val di Noto region of southeastern Sicily, where the eight towns of Caltagirone, Militello Val di Catania, Catania, Modica, Noto, Palazzolo Acreide, Ragusa, and Scicli have been recognized by UNESCO for their outstanding examples of late Baroque architecture.Sicily's culinary scene is just as impressive. Indulge in traditional Sicilian cannoli, filled with sheep's milk ricotta cheese and always stuffed fresh to order. Take a street food tour to savor local favorites like arancini, and don't miss sipping on a glass of Nero d'Avola, one of Sicily's most famous wines. The region is also internationally celebrated for its top-tier agriculture and winemaking.For a taste of authentic Italian charm beyond the tourist trail, explore the towns featured in I Borghi Più Belli d'Italia—Italy's list of its most beautiful hidden gems. Tourissimo Tip–This is a great tip for all 20 regions of Italy. Find out more here: https://www.tourissimo.travel/blog/the-most-beautiful-small-towns-in-italyFood lovers will be delighted to know that Sicily is also home to 23 Michelin-starred restaurants, including three two-star establishments and twenty with one star.Tourissimo Tip–If you visit Corleone, you should definitely learn about the legacy of the Mafia. We in North America tend to have a romanticized view of the mafia, but for the locals, the history is more brutal. See some photos and learn more here: https://www.tourissimo.travel/blog/letizia-battaglia-groundbreaking-photojournalist-who-fearlessly-documented-the-mafia-in-her-native-sicilySardiniaSardinia, the second-largest island in the Mediterranean after Sicily, is a rugged, rural paradise known for its natural beauty, deep-rooted traditions, and ancient history. The island is home to features like the Apennine Coast, the Adriatic Coast, and the Apennine Mountains. Most of Sardinia's population lives in the capital region of Cagliari, but much of the island remains untouched, offering visitors a glimpse into authentic Italian island life.One of Sardinia's most fascinating distinctions is that the Barbagia region is recognized as a Blue Zone—an area with an unusually high number of centenarians. This longevity is attributed to the region's healthy diet, active lifestyle, and strong sense of community. For outdoor enthusiasts, inland Sardinia offers some of the best biking and hiking experiences in all of Italy.Tourissimo Tip–What is a Blue Zone? https://www.tourissimo.travel/blog/blue-zoneThe island's coastlines are just as enticing. Costa Smeralda is often described as paradise on earth, with stunning beaches like Spiaggia di Tuerredda, Cala Goloritzé, and Spiaggia di Porto Giunco perfect for sunbathing and swimming. Don't miss the La Maddalena Archipelago National Park (Parco Nazionale dell'Arcipelago di La Maddalena), a protected area with crystal-clear waters and pristine landscapes.Charming towns such as Alghero, Bosa, and Cagliari add to the island's appeal. Many of Sardinia's towns are nestled in the mountains located in the island's center, offering a peaceful and scenic escape.Cultural and historical attractions abound. Must-see sites include the Nora Archaeological Park, Bastione di Saint Remy, Parco Archeologico Naturalistico di Santa Cristina, and the Museo Archeologico Nazionale di Cagliari. For an unforgettable natural wonder, venture into the Frecce delle grotte srl and Neptune's Grotto, stunning sea caves accessible by boat or stairs carved into cliffs.Sardinia is also home to a unique ancient civilization. Scattered across the island are over 7,000 nuraghe—megalithic stone structures built during the Nuragic Age (c. 1900–730 BC). These mysterious, tower-like buildings are the island's most iconic symbol, and some scholars believe there were once over 10,000 nuraghe structures in total.Religious architecture also impresses, with highlights like the Cattedrale di Santa Maria Assunta e Santa Cecilia, the Church of the Holy Trinity of Saccargia, and the Basilica di San Simplicio showcasing Sardinia's spiritual and artistic heritage.Sardinian cuisine reflects its mountainous geography. Surprisingly, for an island, the diet leans more toward land-based ingredients than seafood. Signature dishes include Porceddu (roast pig), Fregola (a traditional Sardinian pasta), and the adventurous Casu marzu—a sheep's milk cheese intentionally infested with live maggots and considered a local delicacy. Sardinia also holds 16 one-star Michelin restaurants.To accompany these flavors, try a glass of Cannonau red wine, known for its high polyphenol content and potential health benefits, or the refreshing Vermentino white wine, perfect for warm Mediterranean days.Tourissimo Tip–Magic Trick or Pasta Making? https://www.tourissimo.travel/blog/magic-trick-or-pasta-making From the Alps to the Mediterranean, each Italian region is a world of its own. Want to see it all? Check out Tourissimo's amazing trip planning and Italian information at tourissimo.travel! Buon viaggio!From the Alps to the Mediterranean, each Italian region is a world of its own. Want to see it all? Check out Tourissimo's amazing trip planning and Italian information at tourissimo.travel! Buon viaggio!