Podcasts about Salumi

Precipita elicottero nel Parmense, muore il re dei salumi Rovagnati.

Secondo i dati dell'Osservatorio Nazionale Federconsumatori si assiste ad un balzo dei prezzi del cenone di Capodanno verso l'alto. Per il “menu classico" si spenderanno 56,70 euro a persona, un incremento di +9% rispetto all'anno scorso.

Diciotto focolai in Lombardia, cinque in Piemonte ed uno in Emilia Romagna e cinquantamila maiali abbattuti, sono questi i numeri della peste suina in Italia. Pesanti le conseguenze per l'export.Ne parliamo con Ezio Ferroglio, direttore della Scuola di Agraria e Medicina Veterinaria dell'università di Torino e Lorenzo Beretta, presidente Assica - Associazione Industriali delle Carni e dei Salumi.

What is Salumi and how is it different from Salami and Charcuterie? We got to tour Jack Mountain Meats, a USDA facility, to talk with Seamus Platt, a artisan salumi producer and owner of Norcino Salumi, to learn about the whole process of how salumi is made, the different types and why MOLD IS GOOD?! --- Support this podcast: https://podcasters.spotify.com/pod/show/meatdudespodcast/support

L'occasione per celebrare l'apertura del mercato americano a tutti i prodotti di salumeria provenienti da Umbria e Toscana, recentemente ufficializzata da parte delle Autorità statunitensi di APHIS (Animal and Plant Health Inspection Service) e in vigore dal 12 luglio, si è presentata durante il Summer Fancy Food Show di New York.

Mark your calendars! The second Buckshot Honey pig roast hoedown is going down Saturday July 27th at noon! Come see Syd! Thursday - Queen Anne Farmer's Market Friday -Trans Pride Parade Saturday- Gobble Up SLU Sunday -Fremont Market

We are joined this week by Charles Wekselbaum, owner and head salumeriest for Charlito's Cocina, makers of fine charcuterie. Is it salumi or salami? We'll find out, as Charles guides Peter through a tasting of three of his most popular Spanish-influenced products, and explains how he transforms fresh meat products into cured and fermented dried meats in which his goal is to evoke the full potential of flavor trapped in the meat through application of his charcuterie craft. Together, Peter and Charles explore the many parallels between the crafts of breadmaking, as well as cheese, wine, and beer making, to the art of charcuterie. In the end, the common bond is the concept of transformation. It's fascinating and delicious, so learn all about it here, in this episode of Pizza Quest with Peter Reinhart.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

La produzione dei salumi italiani ha evidenziato nel 2023 una contenuta crescita in quantità e ha chiuso i dodici mesi attestandosi a 1,151 milioni di tonnellate da 1,143 dell anno precedente (+0,7%). In robusto aumento è risultato il valore della produzione salito a circa 9.168 milioni di euro (+7,2%) da 8.553 milioni del 2022, spinto dall inflazione e dagli aumenti dei costi di produzione, in particolare della materia prima. 2023 fra luci e ombre per gli scambi con i Paesi extra UE, che con invii di salumi italiani per 59.029 ton e 693,4 milioni di euro hanno registrato un +0,3% a volume e un +6% a valore, un risultato, questo, che eliminando la voce carni di suino salate e in salamoia registrerebbe solo un lieve ritocco (+0,4% in volume e +6% in valore). Nel corso del 2023 hanno registrato un calo a volume le esportazioni verso gli Stati Uniti, fermatesi a quota 16.844 ton (-3,8%) per un valore di 220,3 milioni di euro (+3,6%). Hanno chiuso in flessione in quantità anche le spedizioni di salumi verso il Regno Unito (-1% in volume ma +8,2% in valore con arrivi di salumi italiani per 16.610 ton e 205,7 mln di euro), quelle verso il Canada (-1,9% in quantità ma +6% in valore) e verso la Svizzera (-1,3% in quantità ma +1,8% in valore con arrivi per 5.514 ton e 97,3 mln di euro). Dopo i dazi da parte dell'Unione europea sulle auto elettriche cinesi, al momento la Cina ha aperto un'indagine sulla carne suina, ma un documento della Camera di commercio cinese a Bruxelles fa riferimento a carne, vino e formaggi. Nonostante il difficile contesto internazionale, il bilancio 2023 dell export caseario tricolore parla di un nuovo record, con volumi vicini alle 600 mila tonnellate e 4,9 miliardi di euro di fatturato realizzato all'estero: +5,7% e +11,6% sull anno precedente. È un trend consolidato: negli ultimi dieci anni, infatti, le nostre aziende hanno quasi raddoppiato le esportazioni di formaggi e moltiplicato per 2,3 il valore delle loro vendite all estero, portando la bilancia dei pagamenti in area stabilmente e fortemente positiva ( nel 2023, +2,3 miliardi, +15%). Ne parliamo con Lorenzo Beretta, presidente Assica (Associazione Industriali delle Carni e dei Salumi) e con Paolo Zanetti, presidente di Assolatte (Associazione Italiana Lattiero Casearia).Pnrr, decollano i lavori: 72.836 le gare bandite, aggiudicato il 57,2%Oggi scrivono sul Sole 24 ore, Manuela Perrone e Gianni Trovati, accelera l'avvio effettivo delle opere pubbliche finanziate dal Next Generation Eu. Ancora da chiudere gli appalti per 179.277 nuovi progetti, ma i Comuni sono vicini al traguardo. Il Governo italiano è ancora impegnato, a quasi sei mesi dalla richiesta, nel confronto con la Commissione sul raggiungimento dei 52 obiettivi di fine 2023, che danno diritto all incasso della quinta rata da 10,6 miliardi. E proprio oggi è iniziata a Roma l'ennesima visita periodica da parte dei tecnici dell Esecutivo comunitario, che resteranno nella Capitale fino a giovedì per fare il punto con i ministeri e i diversi «soggetti attuatori» sull'avanzamento del Piano e sulle prossime mosse. Dopo la lunga fase dominata dalla produzione normativa delle «riforme abilitanti», dalla concorrenza alla giustizia alla Pubblica amministrazione, ora il Pnrr è anche e soprattutto opere pubbliche: cantieri, che si aprono una volta esaurita la gestazione delle decine di migliaia di progetti che si sono candidati ai finanziamenti di Next Generation Eu. In questo contesto nasce il «Pnrr delle cose», il monitoraggio periodico realizzato da Sole 24 Ore e Ifel, l'Istituto per la finanza e l economia locale dell'Anci, per osservare, misurare e raccontare nel tempo quelle che saranno le realizzazioni concrete del Pnrr. Fino alla fine del 2023, come certificato dalle relazioni semestrali del Governo al Parlamento sullo stato di attuazione del Pnrr, la spesa effettiva per gli investimenti finanziati dal Next Generation Eu si è rivelata decisamente più bassa rispetto alle ambizioni iniziali. Ora il contatore dei bandi è in aggiornamento continuo, ma l ultima estrazione mostra che le gare bandite sono salite a quota 72.836, e le aggiudicazioni sono 41.687 (il 57,2% rispetto ai bandi). In questo universo, i Comuni assorbono da soli 48.202 gare bandite e 29.166 aggiudicate, abbracciando quindi il 66,2% dei progetti e il 70% dei lavori avviati. Oltre al protagonismo nei numeri assoluti, i municipi mostrano un tasso di aggiudicazione (60,5%) più alto di quello medio (57,2%), e sono superati in questo aspetto solo dalle Province (61,7%) e dalle Asl (61,1%) dove però il numero di progetti partiti è infinitesimale (36). Che cosa suggeriscono questi numeri? Due cose, essenzialmente. Che la spesa effettiva in conto capitale delle Pubbliche amministrazioni finanziata con il Pnrr dovrebbe aver raggiunto finalmente un ritmo consistente, che con ogni probabilità comincerà già a essere registrato dalla nuova Relazione governativa attesa in Parlamento prima della pausa estiva. E che però la strada ancora da compiere è molta: perché i 72.836 bandi di gara rappresentano solo il 28,9% dei progetti di opere pubbliche alimentate dal Pnrr con 117,4 miliardi di euro. Approfondiamo il tema con Manuela Perrone, Sole 24 Ore.

L'Ispettorato Centrale della Tutela della Qualità e Repressione Frodi dei prodotti agroalimentari del Ministero dell'Agricoltura, Sovranità Alimentare e Foreste (Masaf) ha rinnovato l'autorizzazione, con Decreto Ministeriale, a CSQA ad effettuare i controlli per la Coppa Piacentina DOP, la Pancetta Piacentina DOP e il Salame Piacentino DOP per i prossimi tre anni.

Il sale era l'oro dell'antichità: non sopravvivevi se non avevi il sale. Una parola importante quindi, che ne ha fatto nascere tantissime in italiano, alcune insospettabili...

Italy Roadtrip - AbruzzoIn this episode we continue our trip to the north and visiting the eastern central region of Abruzzo. Abruzzo is situated due east of Rome and stretches from the Apennine mountains (including Gran Sasso) to the Adriatic Sea. This give Abruzzo the benefit of mountains as well as seafood along it's coast.Abruzzo contains mountain ski resorts like Campo Imperatore as well as towns such as l'Aquila that date back to Middle Ages and Renaissance. Along the Adriatic you will find the coastal port city of Pescara.While not a widely know region for culinary items, Abruzzo has made its contributions to cuisine of Italy.Abruzzo is considered a southern region of Italy, even though it is central. Abruzzo is known for it's high quality Saffron of l'Aquila, Colline Termane Olive Oil, Liquorice of Atri, and Honey. They are also know for Truffles, Lamb and Rosemary. Check out this video on the honey of Abruzzo.Abruzzo is also known for their Salumi, like Mortadella di Campotosto, Spaghetti alla Chitarra and Torrone. To make Spaghetti alla Chitarra you use a Pasta Chitarra (Guitar).Enjoy!The MenuPallotte Cacio e Uova. Fregnacce AbruzzesiScripelle MbusseSpaghetti alla ChitarraCiabottoArrosticiniFerratelle and Coperchiole Abruzzesi con Miele e Noci

Anche nel 2023 l'accoppiata salumi e frutta si conferma protagonista di snack e piatti freschi e gustosi da consumare durante la stagione più calda, una combinazione vincente contro il caldo estivo. Per questo, Citterio, storica realtà di salumi, con il supporto scientifico di Nutrition Foundation of Italy, associazione che promuove informazione ed educazione nutrizionale, propone tre piatti completi con frutta di stagione e salumi - prosciutto crudo, petto di tacchino al forno e prosciutto cotto - per un pasto equilibrato all'insegna di gusto e freschezza.

In Australia da più di 30 anni, Massimo ha deciso di smettere di lavorare come cuoco e dedicarsi alla produzione di salumi.

Italy Roadtrip - Valle d'AostaPlease support Emilia-RomagnaThe region of Emilia-Romagna was devastated by the worst flooding in 100 years. Emilia-Romagna is one of the most important agricultural regions in Italy, and this disaster had a huge effect on the economy as well as the health and safety of the people of that region. For more information on the floods, you can read this article from The Guardian as well as one about the current clean up efforts and EU efforts to help. The Local has a list of ways to give to help this area.Thank you, now on to the episode...In this episode we continue our trip to the north and visit the smallest region of Italy, Valle d'Aosta, which borders Switzerland and France's Mont Blanc. The area is incredibly picturesque and has a single city, Aosta. The area is known for the castles and forts that are in the valley hillsides. Fort Bard is an example and was discussed in the show. It is also known as a destination for skiiing. Check out this video of the area.Valle d'Aosta features Alpine and French influenced food. Polenta, Beef, Cheese and Salumi and Chestnuts are widely used in the area for food. The area is known for the amazing milk produced and this is a big part of cheese production.We highlight Fontina cheese which is the most important cheese from the area and is used in many dishes. From Fonduta to Polenta, Risotto and cheese boards it is a great and versatile cheese.We also discuss a dish called Carbonade which is commonly served with Polenta.For dessert we discuss Mont BlancFor our episode Vanessa made Risotto Alla Valdostana using Fontine cheese and I made Risotto al Salto.Enjoy!The MenuCheese Board with Fontina, Toma, Lardo and BresaolaFonduta alla ValdostanaCarbonade...

Un nuovo rialzo, e molta strada ancora da fare. La Banca centrale europea ha alzato i tassi di interesse di 25 punti base portando il tasso di riferimento al 4%, il tasso sui depositi delle banche presso la Bce al 3,25% e quello per la lending facility al 4,25%. Confermato lo stop da luglio ai reinvestimenti dei titoli in scadenza acquistati nell'ambito del programma App (il quantitative easing). Le due decisioni sono state prese con un consenso «molto molto ampio», ha detto in conferenza stampa la presidente Christine Lagarde. Ne parliamo con Donato Masciandaro, docente politiche monetarie università Bocconi ed editorialista del Sole 24 Ore. L'impatto dell'inflazione: il 90% dei consumatori alla ricerca sconti e offerte L'inflazione sta impattando sulle abitudini di consumi degli italiani spingendo innanzitutto alla parsimonia a un'attenzione crescente alla spesa e ai prezzi. Il 90% dei consumatori ricerca sconti e offerte. È quanto emerge dalla XIII edizione di Ipsos Flair, quest'anno intitolata: "Catenaccio all'Italiana. Un paese in difesa, pronto al contrattacco e alla ricerca di un futuro". Ospite Enzo Risso, direttore scientifico di Ipsos Italia. Contrazione nella produzione e nel consumo per la filiera della carne e dei salumi Si è tenuta oggi a Roma l'Assemblea annuale Assica, Associazione Industriali delle Carni e dei Salumi, ha evidenziato come conseguenza del difficile anno passato una flessione sia nella produzione di salumi (in quantità, con un 2022 che ha chiuso a -2,2% rispetto al 2021) che nei consumi, con una flessione della domanda interna, cui si è aggiunta nell'ultimo trimestre del 2022 anche la forte contrazione di quella estera. E la situazione non sembra migliorare per il 2023. Ne parliamo con Davide Calderone, direttore di Assica.

Today on Vermont Viewpoint, Pat McDonald hots! First up, she'll talk with Peter Colman, the owner of Vermont Salumi and AR Market in Barre, VT. Then, kicking off the second half of the show, she'll speak with Gary Frymire, the Chair of the USS Vermont Registration Vermonters Weekend. And then finishing off the show, she'll speak with Retta Dunlap about her journey to become healthier.

La mortadella Italica di Ferrarini e Il prosciutto cotto Big Storico sono stati selezionati dal Gambero Rosso per essere presenti nella Guida i “Grandi Salumi”.Ad anni di distanza dalla prima edizione, pubblicata nel 2014, Gambero Rosso torna a proporre la guida dei salumi italiani accendendo i riflettori sul meglio della produzione norcina italiana.

Mancano pochi giorni a Natale e in questi giorni solitamente si è alla ricerca della ricetta giusta per stupire i commensali. Tutti siamo pronti a sfoderare le migliori arti culinarie, alternando i piatti classici alle creazioni consigliate da un amico, viste sui social o scovate in un programma di cucina in tv.Il piacere di poter organizzare diversi pranzi e cene con amici e parenti porta quindi a sperimentare, e in questo i salumi sono l'ingrediente perfetto: con questi prodotti in cucina, il vero limite è la fantasia.Maria Teresa di Marco, esperta di riferimento per ricette creative e anima de La Cucina di Calycanthus, il diario a cavallo fra cucina e fotografia che dal 2008 produce contenuti e piatti indimenticabili. L'idea è quella di preparare una ricetta innovativa, ma sorprendente, che sazi il palato e gli occhi. Per stupire davvero, a Natale possiamo si può anche osare abbinando salumi e frutta, sarà una sorpresa per gli ospiti; ma la presentazione di questo piatto, rigorosamente da condividere, sarà la sua forza.

Chef Riley Redfearn falls in love with the chaotic kitchen and aspires to become an expert in watermelon carving and fruit displays."My biggest inspiration, I'd have to say, is definitely my wife and kids. They want to make me be a better husband, dad, chef, man all around. So I know that I got to get up every day and bust ass. So that way they'll have a good future ahead of them."Riley Redfearn is a chef at a casino in Las Vegas. He specializes in watermelon carvings and fruit displays. He has four children and has been in the culinary industry for over 10 years.This is Riley Redfearn's story...Riley Redfearn is a chef who recently got promoted to the position of Garde Manger chef for a casino. He got his start in cooking in high school working in fast food, but fell in love with it after getting a job in a kitchen and going to culinary school. He is now a father of four and specializes in watermelon carvings and fruit displays. He is currently working on learning how to ice carve and plans to continue advancing in his career.In this episode, you will learn the following:1. What it's like to work in a fast-paced and chaotic kitchen environment2. How to become a better cook or chef3. What goes into planning and executing large scale eventsResources:Chef Riley on InstagramHere is the book Riley referenced. The Art of Charcuterie by the CIAOther great books on making your own Charcuterie:Charcuterie: The Craft of Salting, Smoking, and CuringIn The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty GoodsGreat Resource for Equipment and Ingredients for making your own cured meats:The Sausage MakerOther episodes you'll enjoy:Mario OrozcoSuki OtsukiLady Line Cook, Hanalei SouzaConnect with me:InstagramYouTubeWebsiteLoved this episode? Leave us a review and rating hereOr on Apple Podcasts or SpotifyTranscript[00:00:03]Welcome to Inside the Pressure Cooker, where cooks and chefs share their stories of. Life inside the kitchen.[00:00:12]It Amazed me how chaotic it was, but everything was so in sync and just flowed amazingly. And I just found it amazing that we could just cook for a living. I love to hear what got people into kitchens, because we all started somewhere, right? And it's not just fast food that doesn't necessarily count, but that first experience in a real kitchen where that shell shock kind of hits you, but you're in awe of the whole experience, and you're just amazed by its beauty, and you're just sticking to it immediately. It really is almost like a drug where you're just like, oh, shit, man.[00:01:03]It's like, I need more of this. That's pretty much what happened to Riley. I get it. And I know so many of you out there as well get that. So it's a pretty cool story to hear from him.[00:01:15]Keep listening.[00:01:19]All right, we're here with Riley. Riley, give me your 32nd elevator pitch. Who are you? Chef Riley. I'm the Garma jerry chef for a casino for their banquet department.[00:01:34]I specialize in watermelon carvings and fruit displays, or acute displays. Father of four and husband. That's pretty much me summed up. Right. How old are your kids?[00:01:49]I have almost eight year old. She'll be eight in a week. And then I have a five, a two year old and a nine month old. So you've got your hands full. Yeah, things are very hectic.[00:02:06]All right, so tell me a little bit about what you're doing right now with the casino, the garmage. How did you get into that? Yeah, so I just recently got promoted to that position a couple of weeks ago, actually. But I had worked in our banquet department before out here and just kind of played around with that stuff a little bit. Just kind of making all of our fruit displays and stuff just a little bit nicer looking and wasn't ever really too much of a serious thought, but I always enjoyed doing it, so I kind of kept playing around with it.[00:02:39]And then eventually we got some different executive directors and stuff in here, and they liked what they were seeing, so they decided to go ahead and put me in that position full time and have them let that be my main focus. Nice. So how did you get into cooking in general? In high school, I started out in fast food, like a lot of teenage kids do. I enjoyed cooking at home as a hobby, but didn't ever really think of it too much as a career.[00:03:10]Then in my eyes, about 2021, I had a job interview out here at the casino, and it was for a kitchen job, and I didn't really want to be in food and beverage, but took the job anyways because after my probationary period, I would be able to transfer to a different department. So that was the plan, but got in the kitchen, ended up falling in love with it, went to culinary school and just went from there. Started as a line cook, and then it was only three or four months in. They went ahead and promoted me to a lead line cook. And after about two years, two, three years of doing that, they promoted me to sous chef in the cafe that I was working at at the time.[00:03:56]Right on. So what was that moment? Let's go back a little bit to when you just took the job and you were getting ready to you wanted to transfer out, but you fell in love. Was there something specific that you can remember that just said, hey, this is it? I think part of it, a lot of it was just the chaos.[00:04:18]It just amazed me how chaotic it was. But everything was so in sync and just flowed amazingly. And I just found it amazing that we could just cook for a living. No, I get it. As I say, there's probably something addicting.[00:04:36]To the controlled camps. I've always known that I don't want to be sitting behind a desk or something like that. That was never something I could see myself doing, so I just kind of right on. Where did you go to school? I actually did online courses through Ascotia.[00:04:56]Okay, I've seen that. Yeah. What did you think of that? It's pretty cool. It's obviously can't be as indepth as in person culinary school, but it's a lot of pictures and videos and very detailed descriptions of taste and stuff like that.[00:05:15]There's a whole chart that they provide you with taste descriptions and stuff. So it's a pretty interesting class or course. They have a menu class and a couple of business classes and stuff like that. So if you're not somewhere where you can actually go in person to a culinary school, it's the next best thing. Okay, so you would recommend it to someone else?[00:05:38]Yeah, if that's the way that they want to go. Because obviously you don't have to go to culinary school. That's not always the way people need to go to be amazing chefs. I just wanted to do it to advance my knowledge and stuff a little bit more. Yeah, absolutely.[00:05:59]I think that's the biggest misconception about any kind of culinary school or education where people think they're coming out just going to be the next I don't know who they think they're going to be, but it's really just about establishing foundations to grow upon. Yeah, absolutely. Right on. So, watermelon carvings. I see that quite a bit on your social media.[00:06:19]You kind of mentioned that a few times too. So what got you into carving fruit? Yeah, like I said before, I was working on our banquet department, and I don't even really remember how I came across seeing that stuff somewhere and being like, this is what we need to start doing. I just started playing around with it, just doing basic flowers and basic designs and stuff and got to where I could do those fairly decently and then started doing business logos and stuff for different companies that came through for banquets and yeah, it just went from there. That's kind of my specialty now, is doing, like, logos and Wording and stuff like that.[00:07:00]That's pretty cool because, honestly, when it comes to that garbage side of things and it's so much more than just putting meat and cheese on a plate, which I think just is kind of what a lot of people associate it with. But there's a whole art to it. Yeah, absolutely.[00:07:19]When it comes to some of this watermelon or carvings and some of the sculpture work, it's almost a lost start because a lot of hotels and casinos well, I shouldn't say casinos, but hotels in general seem to be moving away from anything. That what I would consider, like, time. I don't know, something that takes a lot of time.[00:07:41]Yeah, absolutely. Because we've had garbage chefs out here before that did that stuff and they did away with the position and stuff. I'm curious, like, what it was that you saw or found or what part of the carvings that just said, man, this is fun, I enjoy this because my side, if it came to me, I would look at it and just be kind of like, Fuck me.[00:08:09]What part of you was just like, Hell, yeah, let's do this, and really got it kind of got into it because it's you know, everything we do is very passion oriented. Right. So think part of it's the fact that it it forces me to slow down. You know, my my life is constantly go go, you know, work and four kids and all that. So whenever I'm doing a carving, it just forces me to just stop.[00:08:34]And that's all I'm focused on. When I get into it, I put my headphones on and play some music, and I just can go for several hours without ever even looking up. So it just really it's almost like I get into, like, a Zen mode or something whenever I'm doing it. Right. It's almost like your own little meditation.[00:08:53]Yeah. What's the average time it takes to do a carving? It just kind of depends on how intricate it is. Usually two to 3 hours. What happens if you screwed up?[00:09:06]That just depends on how bad I screw up. Sometimes if it's a little mistake, I can work around it and figure out something to kind of hide it or make it blend in, whatever in which it's not really noticeable. But there's been times where I've been three, four of the way through carving and then realized, man, that part was not supposed to be cut out. And then I got to start over because I can't fix that. Right.[00:09:37]So the next part. You mentioned kind of offline here, that you wanted to kind of start learning some ice carving. Yeah. So that's kind of the next venture. We're going to bring in some ice carving tools and bring in some blocks of ice and just kind of start playing around with it like I did watermelons and see what I can do and trying to start doing that in house.[00:10:02]Okay. Are they buying ice carvings right now? Not, like, on a regular basis. For some of our VIP events and stuff? They have brought in an ice carbon and had them do some stuff, but it's not, like, on a regular basis.[00:10:19]That's pretty few and far between. But having one in house that can do it, all of our big events and stuff, we could start making it a more regular thing. No, I get it. Yeah, it was ice carving as well. That's just one of those.[00:10:35]Not a lot of people out there that do that. Yeah. So something about a chainsaw and a block of ice. That is always kind of all right. Yeah.[00:10:44]The only thing I'll have to get used to is just working in the cold because I'm not very cold friendly. Yeah. Well, I'm sure at a certain point, you get over that part. Yeah. I'm sure you get accustomed to it after a while.[00:10:59]So what inspires you? What drives you every day to kind of go in and just be like, hell, yeah, let's do this. Yeah. My biggest inspiration, I'd have to say, is definitely my wife and kids. They want to make me be a better husband, dad, chef, man all around.[00:11:21]So I know that I got to get up every day and bust ass. So that way they'll have a good future ahead of them. Right on. Is there anything online, like food related or things you've seen where you aspire to or chase after outside of the family? Yes, I want to keep advancing in my chef career.[00:11:47]Right now, I'm obviously just kind of really getting into the garmers stuff, so I'm going to do that for a while and try and really become an expert on that stuff. And then who knows where we'll go from there. I plan on being at the casino probably for quite a while until my kids are out of school and stuff, so I'm going to be here a long time. So there's always room for advancement here as far as moving into executive chef bar and stuff like that. Yeah, no, casino is not going anywhere.[00:12:22]Yeah. So everybody's kind of got that moment that they kind of questioned everything, where you're just kind of like, what the hell am I doing? What have I got myself into? Have you had that moment? Have you had it yet?[00:12:37]And if so, is that something you want to share? Almost every day, I have that moment. No, there's definitely been times where working and being stuck in the cafe, cooking burgers and chicken fried steak and stuff every single day and just non stop tickets. And I'm just like, didn't feel like my career was really going anywhere. And so I just see all these other positions in the casino, car dealers and stuff like that, that are working three or four days a week and taking home twice as much, if not more than I was.[00:13:18]And it's just like, man, is this really what I want to do? But I just stuck through any of those moments and just knew that if I put up with all the bullshit and stuff, it would start paying off and getting this garmerge position and stuff. It's obviously kind of starting to pay off. So definitely happy I stuck through it. Yeah, it definitely seems like you've kind of found your little niche in the kitchen as well.[00:13:51]Yeah, definitely. So tell me about some of your VIP events. I mean, you kind of mentioned that whether it's ice carving and stuff, like offline, we were talking and I said that the one shift no one really talks about. You mentioned the VIP events. Yeah.[00:14:08]So they have the renewal events for them, which is just once a year. We have big VIP events all through the year. But there's one, they have one every October, and it's like the biggest event of the year. And it's two weekends, friday, Saturday, Sunday, two weekends in a row. And it's like 2000 people each weekend that we're doing these events for.[00:14:35]And so it's just those two weeks are just brutal. Everybody is working six, seven days a week and working just stupid hours sometimes. And all these VIP people, you're in the events and they just, you know, I'm sure you probably know how some VIP people can be. They're not always the easiest to deal with sometimes, but it's just a really grueling two weeks. And the other venues in the casino, they get short staff because we have to pool them and the chefs from those venues to help with these events and stuff.[00:15:17]And it's hectic. Yeah, I don't miss some of those events. And it's funny. Like the VIP people, there are two types of VIPs. One that are just kind of used to it.[00:15:32]It is what it is. And they might have some awkward demands or high maintenance stuff, but for the most part they're fairly chill. And then you're going to have the other ones that it's probably the first time they've ever been considered a VIP. Yeah. And so they go into it like, I'm going to use the fuck out of this.[00:15:52]And they're just like, how far can I go with this? And it's just like, just don't be a dick. Come on. Yeah, exactly. Sometimes I don't understand it's.[00:16:03]Like, we're just here to make you all happy and feed you all and take care of you. You could just treat everybody a little bit nicer, but yes, if it weren't for those people, we wouldn't have jobs.[00:16:21]But yeah, those VIP people, man, like you said, there's a really awesome, really chill one and then you got the exact opposite of that. But at the end of those events, no matter how worn out and tired you are and stuff, you always feel really accomplished because you always pull off this awesome event that none of the guests see behind the scenes and stuff. Everything that's going wrong and all the craziness that happens before these events, they always go out smoothly and without a hitch and stuff. So it's pretty magical. That's a great way to put it.[00:17:12]Magical. I mean, you're spot on there because it's all the work and all the planning and then just day of it's kind of like all that prep work you put into the big game and you're just executing, you're following through and you're going to have the hiccups. But you've got all your planning done, so you're prepared for the call those audibles when you need them. And then afterwards, you're right. It's just magical because you just feel fantastic afterwards.[00:17:43]I've never done events of that scale, especially back to back, but I know when it comes to putting a large event together. But I always remember the next day, I was pretty much dead to the world.[00:17:59]Mentally. I was just done. I just didn't have anything left. I just woke up and it was just fucking much. And it was just everything just kind of I put everything into it and it was just going.[00:18:13]And then I went to bed and everything shut off. And I woke up and I was just like, I need to do it. Yeah, after those two back to back weekends, everybody tries to take two, if not three days. If they can do it off that following week. Yeah, if you can do it, that's a big ask for a large group of people.[00:18:38]So your biggest concerns facing the industry today, whether it's hotels, restaurants, this is kind of a big question for a lot of people because post COVID things are different. Yeah, definitely. They're very different.[00:19:02]And there's some adaptations. Adaptions audibles will go with Audibles. There's some audibles we've had to kind of call that have become kind of permanent and we're still kind of working through a lot of different things. But what is your biggest concern? What do you see is this industry facing that's just kind of like you're like, oh, shit, how are we going to get through?[00:19:30]This is kind of a collective.[00:19:34]Yeah, so here locally at least, anyways, that's definitely one of our biggest concerns is just getting employees, people that actually want to be in the kitchen and not just take it as a job and then move on in six months.[00:19:56]It's been a constant struggle since we reopened from COVID And that's going on like, what? Almost two years now that we've been back open. So it's everywhere around here. All the restaurants and stuff here locally are short staffed. And even the whole of our restaurants in the casino are constantly short staffed.[00:20:25]Our banquets department right now, I mean, we're running with like, five people. So it's a struggle. Yeah, because the guests and your people coming in, they've got their expectations. Regardless of what you have available. Have you had to make some adjustments on menus and what you can do.[00:20:52]For them not really being at the casino, no matter what, they have expectation of our standards of what especially our banquets team is to put out. And so when we need help, the other venues are good about lending as cooks and chefs and stuff to help us execute things. That's one awesome thing about being in a casino.[00:21:28]It's not all on you. You have an executive team behind you to help you out, and you have multiple other venues that are, you know, that consider you all one team that, you know, will lend a hand when needed. I got you. That helps quite a bit, I'm sure. Yeah, definitely.[00:21:45]Now, when it comes to staffing, what do you think it is with your specific situation or the casino that struggles with staffing? And I ask this because staffing is a very it's become kind of a tricky question or concern because there's people that didn't want to come back to the restaurants or whatever the hospitality will say for a lot of reasons. A lot of cooks didn't want to come back just because of a lot of work, a lot of pay, and some cooks just found other jobs when things were closed and just never came back. Some people say it was the toxic culture, which I don't know if I necessarily buy into that too much, but what is it that you think it is? Why people aren't coming back?[00:22:40]And has your hotel or have you guys done anything to try to address that? Yeah, I think at least for here anyways. One of the hardest things about getting people to work in the kitchen is they see these other jobs that are available at the casinos, car dealers and cage cashiers and stuff like that, that are only working three or four days a week and take home quite a bit more money. So they're like, well, why would I want to bust my ass five, six days a week, 810, sometimes twelve more hours, and take home shit for money when I could go learn how to deal cards for a few. Weeks and then work four days a week for, you know, probably less than 8 hours and be taken home, you know, upwards of, you know, $80,000 a year.[00:23:36]So that's definitely one struggle that we have had here, for sure. But the casino, whenever we reopen from COVID they were offering higher on incentives, like $500 or $1,000 bonus. I can't remember which one it was. But, you know, they're offering on A, you know, higher on bonus and stuff for it to try and get more associates into the F and B department. Right.[00:24:05]Has your base pay increased since then? Not yours specifically, but just kind of yeah. I can't remember if the minimum wage starting out here for the casino, if it raised, it was either right before COVID happened or right after. But they did right around all the time the pandemic and stuff was happening. They raised the base pay for cooks and stuff.[00:24:34]So I think starting out, it's like between 13 and $15 an hour right now, I think. So it's pretty decent for starting out. Cook job definitely more than what I made whenever I started as a line cook. No, I mean, even then, when I started as a lion cook a long time ago, man, I was probably $9, $10 an hour. Yeah, I think mine was, but we're.[00:25:07]Talking over 20 years ago. So the fact that we're only yeah, the fact that after 20 years, it's only gone up $5 to me, that's concerning. Yeah, right. But this is also something that I dealt with with my restaurants and the ownership group and try to talk to them about pay rates. And it was just man, it was kind of sad where some of that was.[00:25:35]Yeah, it's almost like our cooks and stuff, it's not really like we're looked down upon or anything, but almost. It'S. Almost like people don't think that working in a kitchen is so difficult that we should make a decent wage. Yeah, it's kind of sad where the cooks has started out as kind of I don't want to call it a profession. It wasn't necessarily profession.[00:26:04]The chefs were the profession. The cooks were kind of a stop gap, if you will. It was just kind of where people were they were cooking because they were just in between jobs or didn't have anything else. And so I think that's where the pay came from, maybe. But it's amazing how many people don't realize that it is such a learned skill that it is incredibly valued just to maintain your people and not have to continue to retrain people just for retention purposes.[00:26:37]Yeah, definitely. And you see places like McDonald's and stuff, like starting out at, like $17 an hour. You know some places now, and it's like, well, shit, you know, these guys are like, I can just go flip hamburgers and drop some fries and a fryer at McDonald's for more than what I'm making. Busting my ass on this hotline every day.[00:27:02]That's hard to argue with, right? Yeah. Some of them I'm like, well, I honestly can't blame you. You got to make a living. So somewhere is going to pay you more money for what I would consider easier job, then why wouldn't you in some cases?[00:27:24]Yeah. Because the restaurant can consume you in a lot of ways, and it can be kind of abusive. Not from abusive. And the fact that you've got chefs and everybody yelling at you, but it's. Just the work itself.[00:27:41]Yeah, exactly.[00:27:45]I don't think a lot of people realize how laborious it is to be on a 900 degree line every day. Oh, minimum. And for those that really give a shit what they're doing, when they don't get that recognition or when stuff starts coming back to them, or they get treated kind of that like they are that second person or the second rate citizen kind of thing, in some places, it is just so demoralizing.[00:28:19]And then all of a sudden, they go from that give a shit to, you know what? I could give a fuck. Yeah. Which is, unfortunately, I've seen that, and that's the last thing this restaurant industry needs. Yeah.[00:28:36]I've seen a lot of wasted potential. I've seen a lot of line cooks. That, man, if you just would really work hard at it, you could be an amazing cook and an amazing chef someday, but they just their heart's not in it to want to do that. We'll wrap this up with two questions I ask everybody towards the end, all right? One tool that you cannot live without.[00:29:06]I would definitely just have to say my two and a half inch little tiny fruit carving knife.[00:29:17]It has done me well for lots of projects. Okay. And then cookbooks, whether it's professional or not, personal, but kind of at home. What do you go to whether it's do you read cookbooks? Yeah, I read cookbooks.[00:29:43]Go ahead. But what's the ones you find yourself drawn to the most?[00:29:51]So pretty much anything to do with barbecuing. Obviously. I'm in the northern part of the south, but I'm in the south of barbecue is a huge thing around us, and I've barbecued my entire life. And so I love reading different books about that. But one cookbook, I'm currently not even really a cookbook, it's almost more of like a textbook from the CIA that's the Art of Charcuterie, because that's trying to start learning how to make all my own sausages and prosciutto and stuff like that.[00:30:37]So that's kind of the one I've had my nose in lately. Right. So, Riley new cook, starting off, what would you tell them.[00:30:50]If you don't have kids and a family? Travel. Try and work in as many kitchens as you can without floating around too much and screwing jobs over by leaving them too early. But learn as much as you can.[00:31:10]I'm not exactly the picture perfect person to be saying this, but stay healthy.[00:31:20]Don't let the underbelly of the kitchen consume you. Try and eat right. Don't smoke, don't drink. Don't do drugs, because you definitely regret it later on in life. Now, when it comes to, like you mentioned, don't drink with the drugs, that's almost so much of the restaurant culture, the cook culture.[00:31:47]Why do you think that comes from. Probably a lot of it's just because the job is so grueling sometimes got long hours. And see a lot of guys need something to keep them up and wait going during the day and then need something to put you out quick at the end of the night. Almost that it's been glamorized and shit a little bit. So they almost see it as a lot of guys kind of see it like rock star lifestyle.[00:32:22]It's definitely not worth it because we're not rock stars. We don't have the money to be we're blowing on booze and drugs every day. That's why bust your ass and earn that money for something that's going to run your life later on. Yeah. And then also leave you broke.[00:32:45]Yeah, exactly. Good words. All right, Riley. Well, I really appreciate your time today, sir. Yeah, thanks for having me on, man.[00:32:54]I appreciate it. I enjoyed it. And thanks for listening to this episode of Inside the Pressure Cooker. If you haven't already, please subscribe to the show and leave us a comment. We'd love to hear from you on how we're doing.[00:33:06]And lastly, if you'd like to be on the show, go to Inside the Pressurecooker.com and fill out the form. It'll tell me a little bit about you, some of your story and how it applies to the show. We'd love to hear from you and love to have you you on the show.When Lawyers Get Involved You Have To Have a DisclaimerTo help pay for the costs of running this podcast we use affiliate links from which we earn a commission from your purchase at no additional cost to you.Riverside.FMRecorded using Riverside.FM - The best solution I have found for recording my podcast. Free and Paid Plans are Available. The free plan works great for many small and start-up podcasters.

Le festività natalizie sono l'occasione perfetta per scoprire il capoluogo ligure e le sue specialità gastronomiche, interpretate dallo chef Marco Visciola di Il Marin attraverso il suo panettone gastronomico con i salumi di mare. Una chicca per i numerosi clienti affezionati e per nuovi avventori desiderosi di provare nuovi deliziosi sapori durante le feste.Impasto delicato e aromatico, lievitato naturalmente 36 ore, con farine Mulino Marino da agricoltura biologica macinate a pietra ed erbe aromatiche, farcito con salumi di mare di produzione del ristorante (lardo di seppia, mortadella di totanetti e tonno, ‘nduja di spada, prosciutto di ricciola, salame di bonito) intervallati da strati di maionese agli agrumi, burro alle spezie genovesi (cannella, noce moscata, macis, pepe lungo, zenzero, anice stellato), salsa verde, prescinsêua ed erba cipollina.

Bofrost, la più grande azienda italiana della vendita a domicilio di specialità alimentari surgelate e fresche, continua ad arricchire la propria gamma puntando sui prodotti che sono espressione della migliore tradizione agroalimentare italiana. L'ultima novità in questo senso è l'introduzione, nella gamma dei freschi “L'Antica Magnolia”, dei salumi prodotti dall'azienda Lovison di Spilimbergo, provincia di Pordenone, una realtà familiare e artigianale attiva dal 1903 che ha ricevuto il riconoscimento del marchio “Io sono Friuli Venezia Giulia”, riservato alle aziende locali che si impegnano sul fronte della sostenibilità ambientale, sociale ed economica.

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L'Istituto Valorizzazione Salumi Italiani (IVSI) partecipa al Festival della Scienza di Genova - dal 2003 evento di riferimento a livello internazionale per diffondere la cultura scientifica - con un laboratorio permanente dal titolo “Do you speak salumese?”, presso la Piazza delle Feste, Area porto antico di Genova.Quello fra IVSI e il Festival è un sodalizio che dura da oltre 15 anni e ogni volta si rinnova con esperienze formative sempre nuove. In questa edizione, dedicata ai linguaggi, l'Istituto ha voluto testare la conoscenza che le persone – di tutte le età - hanno dei salumi: alimenti antichissimi, di cui si ha traccia dal tempo degli etruschi. Prodotti della storia del nostro Paese, che affondano le loro radici nella cultura dei territori di cui sono espressione e che ben comunicano la grande varietà che il nostro Paese vanta in termini di produzioni agroalimentari. Basti pensare che non c'è Regione italiana che non abbia i suoi salumi tradizionali, con addirittura 666 preparazioni salumiere diverse (di cui 91 soltanto in Lombardia, la Regione regina), che impiegano la carne suina come ingrediente principale. 

È stato respinto il tentativo della Commissione Europea di revisionare i criteri di valutazione contenuti nel Programma di lavoro annuale della politica di promozione agricola per l'annualità 2023. Con una maggioranza schiacciante, che ha registrato il voto contrario di Italia, Bulgaria, Francia Irlanda, Olanda, Polonia, Portogallo, Romania, Slovacchia e Spagna è stata respinta la proposta che avrebbe di fatto penalizzato i progetti di promozione per carni, salumi e vino.

Show Notes Air Date: October 6, 2022 Welcome to Episode 221 of the podcast. Chef and Salumi artisan Stuart Kirton of Calgary's VDG Salumi is my guest this week. VDG uses centuries old Italian methods for dry curing meats to produce a delectable selection of salumi. In addition to making amazing products, VDG is an inclusive workplace with a focus on giving back to their community. Stuart and I talk about all of this and more on this episode of Canada's BBQ Podcast. Check them out online at www.vdgsalumi.com and on Instagram @vdgsalumi. This episode has been brought to you by: Motley Que's 2022 Competition Bounty Program. In 2022, when you use Motley Que products and win a category or a G.C. you'll get some extra jangle in your pockets! Visit www.motleyque.ca and click on the BBQ Bounty Program tab at the top of the screen to get all the details. Pitt County BBQ, who is bringing authentic North Carolina style, Whole Hog BBQ north of the border to Alberta and Canada. Specializing in corporate catering, and private events, Pitt County BBQ brings a unique regional BBQ dining experience. To book your event visit their website at Pittcountybbq.com And The Barrel Boss Q, a family owned and operated small business in Leduc County, AB and the manufacturer of the Original Canadian Charcoal Drum Smoker. Visit them at www.barrelbossq.ca to see the whole lineup and follow them on Facebook & Instagram. All music on The Eat More Barbecue podcast has been graciously provided by Alan Horabin. Search Alan Horabin on YouTube to check out his new music. Eat More Barbecue can be found online at www.eatmorebarbecue.ca & www.albertabbqtail.ca and my email is eatmorebarbecue@gmail.com Social media links: Facebook & Instagram at eat_more_barbecue Twitter @eatmorebarbecue Thanks for listening. Please subscribe, rate and review. This podcast is a production of Eat More Barbecue Digital Media.

Con le vacanze estive già archiviate è il momento di riprendere la routine quotidiana e non è mai semplice riuscire a incastrare tutti gli impegni e le attività della giornata. Il rientro in ufficio, in questo periodo anche dal lavoro agile per molti, può essere fonte di forte stress e questo ricade spesso sull'alimentazione con il rischio di iniziare o di ritornare alle cattive abitudini. Capita di frequente, infatti, che per la fretta o la disorganizzazione si saltino uno o più pasti, per lo più la colazione e il pranzo, con il conseguente aumento dei fattori stressanti.

Nell'estate 2022, il pranzo al sacco torna di moda. Un'alternativa economica, leggera e creativa al pranzo al ristorante, il "packed lunch" conquista sempre più estimatori e trova nei salumi un ingrediente versatile e molto amato, soprattutto dai giovani.Mangiano infatti con regolarità carne il 62,8% dei giovani, quota più alta di quella di adulti (47,7%) e anziani (30%). Alimenti adatti per ogni stagione, i salumi sono ideali per piatti unici, veloci e nutrienti (meglio se abbinati a frutta o verdura) e vengono scelti perché considerati parte della dieta mediterranea, che l'85,2% degli italiani tenta di seguire ogni giorno (fonte: Rapporto Censis-Assica-Unaitalia).

All'interno del mondo del fresco, con un fatturato che supera i 5,3 miliardi di euro (anno terminante a maggio 2022), il mercato dei Salumi è considerato tra i più importanti per giro d'affari.Il trend positivo che lo caratterizza da tempo, per l'anno 2022, è trainato dalle performance dei Salumi a Peso Variabile che, per la prima volta dopo anni, crescono maggiormente sia a valore che a volume rispetto ai Salumi a Peso Imposto (che mostrano invece un calo a volume).I primi mesi del 2022 segnano performance positive sia rispetto al 2021 ma soprattutto rispetto al 2019 (+9,5% a valore e +5,3% a volume), a riprova della forza di questa categoria.Il prezzo al kg cresce di 4 punti rispetto al 2019, leggermente in aumento rispetto al progressivo 2021; mentre le attività promozionali segnano un leggero passo negativo rispetto allo scorso anno (così come sta accadendo in generale per i prodotti del Largo Consumo Confezionato) e vedono una decisa flessione rispetto al 2019 (-2,9). Per il mercato dei Salumi, oggi l'inflazione a scaffale si manifesta anche attraverso una riduzione delle promozioni ed è più marcata nei Discount rispetto ai canali della GDO classica.

Prende il via ufficialmente la seconda annualità di “Let's Eat - European Authentic Taste” il progetto promosso da IVSI - Istituto Valorizzazione Salumi Italiani e da ASIAC - l'Associazione formata dalle otto più grandi organizzazioni di produttori di frutta greca. Il progetto nasce con l'obiettivo di migliorare il grado di conoscenza dei prodotti agroalimentari dell'Unione Europea e aumentarne la competitività all'interno dei Paesi target scelti, Italia, Francia e Belgio attraverso la promozione dei prodotti testimonial.

La mummia del Simulaun, cinquemila anni fa, mangiava speck di stambecco? Gli schiavi dell'antica Roma facevano davvero il pieno di energie col lardo di Colonnata? E che dire delle tradizioni centenarie dei nostri prosciutti crudi? Con questa puntata vacilleranno le vostre certezze sul mito dei cento salumi tipici italiani. Inoltre, scoprirete che cos'è il “boomerang della tipicità”.See omnystudio.com/listener for privacy information.

Sembra strano ma qualcuno ha fatto una ricerca sui salumi preferiti dagli italiani.Il 6 giugno si celebra l'anniversario della nascita di Angelo Moriondo, il creatore della macchina per il caffè espresso.Morbius ritorna al cinema.....perchè??

Pete Colman is the owner of Vermont Salumi and AR Market, both located in Barre, Vermont. Pete was born in Italy and moved to VT early in life. He spent summers in Umbria, Italy, and the rest of his growing up years on Cate Farm, an organic plant and produce farm in Plainfield, Vermont. Pete has a healthy appetite for food, of course, but also for business and hands-on learning. In many ways, Pete was a trailblazer in the meat product industry in the Northeast, but after years of hard work, has established himself and Vermont Salumi's products with a “front line army” of fans. I love how Pete talks about how owning a business is likely to be different than you expect (even when you think you know exactly what you want to do), but by embracing the challenges, and ensuring you have fun along the way, you will be successful. Where you can find Vermont Salumi:- Website: https://www.vermontsalumi.com- Instagram: https://www.instagram.com/vtsalumi/- Facebook: https://www.facebook.com/VTSalumi/- Physical location: 159 North Main Street, Barre, VermontWhere you can find AR Market:- Website: https://armarketvt.com- Instagram: https://www.instagram.com/armarketvt/- Facebook: https://www.facebook.com/armarketvt- Physical location: 159 North Main Street, Barre, VermontMentions from the show:- Equinox Food Brokers: https://www.equinoxfoodbrokers.com- Vermont Packing House: https://vermontpackinghouse.com- Pearl Street Pizza: https://pearlstpizza.comStay in touch with People, Place, & Purpose on Instagram and stay tuned for a new episode every Monday! 

The crew is back in studio talking all things cured meats. What's the difference between salumi and charcuterie? Hear the history and the how-to of air-dried, hanging, cured meats, and ways to make beef salumis that are traditionally made with pork.

Andiamo alla scoperta dei salumi spalmabili d'Italia... dal ciasucolo alla nduja fino al borzillo per arrivare al lardo con scannello...

Un posto bello: la Up Urban Prospective Fcatory di via dei Salumi 55, dove se ci arrivi verso sera è probabile che trovi bambine e bambini impegnati a giocare - nei laboratori d'arte, oppure a imparare l'inglese creativo, o a fare i primi passi nell'ecopainting... O anche adulti, per seguire i laboratori!!Fino al 2 gennaio, però, ci troverai anche... Babbo Natale, o meglio il suo sacco: regali e regalini per condividere le cose che ti sono piaciute!Io, ci ho incontrato quattro degli artisti in esposizione in questo Christmas Up: Pierre David Cavallari @pierre.cavallari, Eugenia Scirè @eugeniascirephotographer, Silvia Fiorenza @fiorenzamakeart e Ombretta Gamberale @o.gmb_ombrettagamberale ... oltre ovviamente la mia amica Marta @marta_di_meglio_ !

Quello che trovi in via dei Salumi 53, a Trastevere, è un bellissimo progetto, e per di più un progetto che si realizza: corsi (anche per bambine e bambini!!!), workshop, mostre... Insomma, la Up Urban Prospective Factory è un posto dove andare per vedere, per pensare, per rilassarsi... in una "atmosfera bella" come dice Marta Di Meglio, che neppure la mascherina riesce a tenere in gabbia il suo sorriso!

Andamento superpositivo per i salumi che nel 2021 hanno visto una crescita del +4,1 per170.000 tonnellate totali nel canale dei super e ipermercati.

In diretta da Rho Fiera Milano per Tuttofood e Host la bufala in tavola ospita diversi esperti per fare un viaggio nei vari settori dell’agro alimentare. Dall’antipasto, ai primi, per passare ai secondi fino ai dolci. Consigli e suggerimenti per un consumatore informato. Intervengono alla puntata il prof. Luca Piretta, gastroenterologo e docente di Allergie e Intolleranze Alimentari al Campus Biomedico di Roma e autore di ALMANACCO ALIMENTARE 2022 (RIZZOLI), Lorenzo Buraschi, chef socio APCI Associazione Professionale Cuochi Italiani, Davide Calderone, direttore di Assica, Associazione Industriali delle Carni e dei Salumi e Riccardo Felicetti, presidente dei Pastai di Unione italiana food

Up Urban Prospective Factory ha un bellissimo sito: www.urbanfactoryrome.com e si trova a Trastevere, via dei Salumi 53.Un posto, ma soprattutto un mood, da non perdere: moltissima vita, e moltissime idee, il tutto nella cornice dei "ritratti" di Pierre David Cavallari - i posti dove passiamo, dove magari neppure ci fermiamo, ma che ci sono vicini in tutte le nostre passeggiate!

Il dipartimento agricoltura americano, tramite il servizio di ricerca e sicurezza alimentare, ha comunicato che lo stabilimento Fratelli Fretta Usa Inc. ha ordinato il richiamo di circa 390.000 kg di salumi, a causa di una sospetta contaminazione da salmonella.

Alessandro Barbero descrive l'evoluzione delle abitudini alimentari dei romani e come queste siano cambiate anche con l'introduzione dei barbari nella società.Fonte: https://www.youtube.com/watch?v=xFwe0VbKbBY..// Disclaimer //Tutti gli audio disponibili sono utilizzati negli episodi dopo previo consenso e accordo con i distributori originali di altre piattaforme e/o comunque distribuiti liberamente e originariamente con licenze CC BY 4.0 e affini, viene sempre riportata la fonte. I titoli potrebbero differire in caso di titoli troppo lunghi.Per qualsiasi dubbio o problema contattateci PER FAVORE prima alla nostra mail: flamsteed46[@]gmail[dot]com

Assica, l'Associazione Industriali delle Carni e dei Salumi, durante l'assemblea annuale ha presentato il progetto "Trust Your Taste" per migliorare il grado di conoscenza e consumo consapevole dei prodotti agricoli UE, attraverso la promozione della cultura produttiva della carne suina e dei salumi.

Il Vinitaly, bloccato dalla pandemia nel 2020, riapre il palcoscenico di Verona con Operawine e con una lista di 186 campioni delle vigne. Una lista messa a punto dagli americani di Wine Spectator, la storica rivista che influenza i consumi mondiali. Il via a OperaWine sarà dato sabato 19 giugno alle 14.15, con il sottosegretario al ministero degli Affari esteri, Manlio Di Stefano, e il presidente di Ice-Agenzia, Carlo Maria Ferro. Settore italiano delle carni Si è tenuta ieri l'Assemblea annuale indetta da ASSICA - Associazione Industriali delle Carni e dei Salumi aderente a Confindustria, in cui sono stati diffusi i dati economici (produzione, consumi, export) del comparto delle carni e salumi italiani relativi al 2020. Crisi microchip, guai per tutti i settori Da fine 2020 una gravissima carenza di microchip ha colpito molti settori industriali: la domanda supera di molto la capacità produttiva mondiale e le fabbriche che fanno ampio uso di processori hanno dovuto ridurre i turni o perfino chiudere temporaneamente. Cominciata nell'industria automobilistica, questa carenza si è diffusa negli ultimi mesi ad altri settori produttivi e potrebbe danneggiare la ripresa dalla crisi dell'ultimo anno, provocata dalla pandemia. La crisi è partita dal settore automobilistico sta espandendo altri settori: è una delle ragioni per cui alcune delle console per videogiochi di ultima generazione sono quasi impossibili da trovare. Negli ultimi mesi c'è stato un aumento dei costi per i produttori di smartphone ed è difficile soddisfare la domanda anche di elettrodomestici comuni come frigoriferi e forni a microonde. Assonime Si è tenuta oggi l'Assemblea Biennale di Assonime (Associazione fra le società italiane per azioni). La neo presidente di Assonime Patrizia Grieco chiede di limitare le restrizioni all'apertura di mercati, prodotti e servizi, pratica che si è diffusa maggiormente in tempi di Covid. ""In alcuni ambiti, ad esempio per esigenze di sicurezza nazionale, - sottolinea nella relazione all'assemblea del'associazione delle società italiane per azioni - quelle restrizioni possono trovare giustificazione, ma in generale occorre valutare strettamente le limitazioni dell'apertura dei mercati. L'apertura dei mercati resta un valore. La promozione della concorrenza nei settori protetti va perseguita con le misure che il Governo è impegnato a emanare entro l'estate in tema di infrastrutture strategiche, concessioni e servizi pubblici locali, attraverso la seconda Legge annuale per il mercato e la concorrenza". Ospiti: Giovanni Mantovani, direttore generale di Veronafiere, Ruggero Lenti, presidente di ASSICA, Associazione Industriali delle Carni e dei Salumi aderente a Confindustria, Paolo Bricco, Sole 24 Ore, Patrizia Grieco, presidente Assonime.

Oggi vi porto con me al supermercato, per mostrarvi come riesco a rendere surreale anche un giro al reparto salumeria... secondo voi potevo fare la spesa come tutti?!

Cara interviews Elias Cairo co-owner and founder of Olympia Provisions, about American charcuterie and what's currently trending in the Salumi world.Images courtesy of Olympia Provisions.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast. 

The world has gone on pause, and whether you agree with it or not, our government and our society have seemingly dealt a near-death blow to every restauranteur out there. So when all bets are off, why not try something new? Something you’ve been thinking about for years, or perhaps something you and your friend concocted in a late-night, buzz-induced brainstorming session. Today’s marketplace is the perfect time to try something creative, perhaps super low-budget, but don’t forget to make it good. This season we’re very much into the new hustle. Collaborations, pop-ups, the scrappy, and the lean-minded. Diners, whether still at home or newly vaccinated, are in dire need of fresh food from some fresh minds. Today we’re joined with 3 chefs from Asheville, NC. Rob Jones from The Chop Shop Butchery, Graham House of Session Cafe, and Andrew Mcleod of Ave M., who have teamed up to pop-up every Monday and Tuesday. Trashalachian is the side hustle of side hustles.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

L'origine del salumificio Dentesano risale all'immediato secondo dopoguerra quando Angelo Dentesano ha avviato il suo laboratorio per la cottura delle cosce che poi rivendeva ai tipici buffet triestini. Abbiamo avuto ospite Chiara, rappresentante della quarta generazione, che ci ha raccontato i vari prodotti dell'azienda e la sua evoluzione nel tempo.

What we covered in this episode Chef Andrew McLeod from Avenue M talks about the challenge of launching a new menu when a customer base  How did he balance the business need to keep classics on the menu and the desire to add his own creations? Chef Andrew McLeod says that cooking is an exercise in practicality and not a series of creations from an artist. Avenue M's menu features locally sourced ingredients.  Chef Andrew McLeod takes us through the relationship with local farmers and purveyors. He shares his passion for Salumi and Pasta. Chef Andrew McLeod describes the concept of the Sunday Supper Series created during the pandemic. He talks about his sources of inspiration and his creative process. Chef Andrew McLeod mentions his latest ingredient obsession: mushroom pellets. He describes his experience with chef Sean Brock. Chef Andrew McLeod talks about addiction issues in the industry and the need for recovery and asking for help. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast https://bit.ly/Andrew_McLeod Links to other episodes in the Appalachian region Conversation with Chef Matt Bolus in Nashville Covid-19: 3 Chefs respond with Chef Ian Boden Episode with Chef Edward Lee #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Sausage BBQ Chef Andrew McLeod Freshly cased and tied n’duja Chef Andrew McLeod Hot chicken dumpling soup Chef Andrew Mc Leod Salt roasted carrots dressed in a chimichurri of the tops, cranberry, and ricotta Salami cotto with castelvetrano olive, Calabrian chili and toasted almond Ricotta caratelli with Nduja sugo Avenue M Avenue M – Brown butter apple cake with black apple and cream cheese Smoked beet cake with beet cream cheese frosting – Avenue M Submitted questions from podcast listeners Quick and easy pasta recipes with few ingredients. A recipe from Chef McLeod. "That's a really easy kind of one pot deal or one pan deal that I like to do sometimes is either farfalle or macaroni or whatever, kind of dry noodle that you have laying around to cook that. While you're doing that, render some sausage, some breakfast sausage, like hot and spicy Jake's breakfast sausage, or something like that in a pan. Toss in some kale or torn up collard greens or turnip greens, or whatever you have around and glaze that in the sausage fat. Drain off some of the fat, add a little bit of cream to the pan and toss your pasta with it and crush it with some Parmesan cheese and fine herbs and lemon juice. That's a really good, if you got twenty minutes for a quick dinner or a lunch meal." Click to tweet During the pandemic, people are more into comfort food, and the old classics that are on the menu resonate with them. Click To Tweet I don't view a dish as something that I created or that we created as a team, or that comes inherently from a creative place. I really feel that cooking is an exercise in practicality. Click To Tweet My understanding of a chef is that you've sourced the best product that you can from the best place that you can. That's your responsibility to figure out how to translate that into something that somebody wants to eat. Click To Tweet Most people that are serious about cooking have had periods where they really had an inflated sense of themselves. I was certainly one of those people that was really trying to do things that were far beyond my skill set and trying to be in places that I didn't belong to. Click To Tweet

Our guests this week are Collette Kaster and Deidrea Mabry who lead the American Meat Science Association (AMSA), the premier organization for meat scientists that work in all segments of the global meat and livestock industries as well as government and academia. Collette Kaster currently serves as the CEO for the American Meat Science Association and also serves as the Executive Director for PAACO, the Professional Animal Auditor Certification Organization, where she leads efforts to provide training and certification for animal welfare auditors and audit programs. Deidrea currently serves as the Chief Operating Officer for AMSA and has been with AMSA since 2007. In this role she oversees all operational and administrative functions as well as educational programs and communication including RMC technical program, PORK 101, SALUMI 101, webinars. Today you will learn about: 1. What is AMSA 2. Their role in AMSA 3. Current members 4. Benefits of the organization 5. ICOMST/RMC 2020 6. Future of AMSA

Centinaia di prodotti agroalimentari europei saranno tutelati da un accordo da poco sottoscritto tra la Cina e l’UE. Ventisei sono italiani: vini, salumi e formaggi della nostra tradizione che saranno protetti dall’utilizzo di imitazioni, simboli o nomi ambigui.

On the 111th episode of the Seattle Foodie Podcast, we sit down with Trinh Nguyen, one of the owners and chefs of Ba Sa Restaurant in Bainbridge Island. Ba Sa is one of the hottest restaurants in the Greater Seattle area and is worth taking the ferry ride over. They just celebrated their one year anniversary in September and Ba Sa is always creating new and innovative Vietnamese and Asian dishes. Listen in as Trinh talks with us about how Ba Sa's concept came about and what they been doing to pivot during the past several months. In addition, Monica and Nelson recap the week, which included our dining experiences at Soi in Kirkland and getting deliveries from Moms Micro Garden and Franz Break for their Spirit of Giving Campaign. We also reviewed the new holiday 4-pack from Coro by Salumi, perfect gifts for the upcoming holidays or just to pick up for an every day snack. As for what we ate this week, Nelson was down by the Amazon Doppler checking out the Regrade Streateries in the SLU. He also ate at Marination and Casco Antiguo while down there. Moreover, he also had a delivery of Pumpkin Pie Cupcakes from Trophy Cupcakes, checked out the new Ramen Ramen Pop-up in Hillman City, tried the new drink from Coffeeholic, experienced the Beer Wall at Vinason Pho & Grill, and had lunch with friends at Mekong Village. Meanwhile, Monica did some cooking at home with his son, went on a food crawl eating at Mike's Noodle House, SuSu Dessert Bar, TP Tea, and Bamboo Sushi and Frankie and Jo's at U-Village. She also visited Agua Verde Cafe, Tutta Bella, and Sugar & Spoon. Thank you so much for listening and we hope you enjoy the latest episode of the Seattle Foodie Podcast!

In the second half of this Feature, Gregory Laketek, Co-Founder & COO at Salumi Chicago, explains how not only does Salumi Chicago provide quality Italian style meat, but it also makes each of their products as organic as possible. With no sugar, nitrates, hormones, or antibiotics added, Salumi Chicago meat comes as natural as possible. Listen in today as Greg talks about building a company, finding the market for your company, and the future of Chicago Salumi. Here's the rest of the story.    In part two, Greg discusses The process of creating Salumi Chicago; The importance of ingredients; Finding the marketing and gearing towards that market; Managing revenue through Amazon; The Future of Salumi; Where to find Salumi (online/in-person pick-up); And so much more.    Join us while Ramon Vela interviews Greg in Part 2 of this episode and listen to him share the inside story of a brand.   For more on Salumi Chicago, visit: https://salumichicago.com/     Retention Science - RetentionScience.com/sob

In the first half of this Feature, Gregory Laketek, Co-Founder & COO at Salumi Chicago, shows us what it takes to have true mastery of your craft. After buying a one-way ticket to Italy, Greg did everything it takes in order to perfect the craft of creating salumi. With hours upon hours of training in Parma, Italy, Greg was ready to bring Italian quality meat to the United States through Salumi Chicago. Salumi Chicago is a company based out of Illinois that is dedicated to bringing organic quality meats to another level. Listen in today to hear about how learning a craft in Italy isn’t only an episode in Master of None, it’s a reality.    In part one, Greg discusses The Founder’s origin story; Not only quitting your day job but leaving the country; The importance of being a lifelong learner; Getting mastery of your craft; Building a quality food company; Creating traction and value in the food business; And so much more.    Join us while Ramon Vela interviews Greg in Part 1 of this episode and listen to him share the inside story of a brand.   For more on Salumi Chicago visit: https://salumichicago.com/     Retention Science - RetentionScience.com/sob

«200 grammi al giorno di salumi raddoppiano la mortalità». Lo afferma il dottor Franco Berrino in uno speech al TEDx Lucca il cui video è stato pubblicato sul canale Youtube dell’organizzazione nelle scorse settimane e rilanciato dal medico sui social. La mortalità - spiega Berrino mostrando le slide con i dati emersi da un grande studio - aumenta anche in funzione del consumo di carni rosse, che - ricorda l'epidemiologo - «sono associate al diabete, all'infarto, al cancro dell'intestino e dello stomaco». La mortalità - afferma ancora il dottor Berrino - aumenta in funzione del numero di bicchieri di 'soft drink', bevande zuccherate o dolcificate artificialmente: con 2 bicchieri al giorno, la mortalità aumenta del 17% e del 30% la mortalità cardiovascolare, fa sapere il medico, che aggiunge: «Cio che ci ha stupito un po' è che le bevande zero sono ancora più pericolose delle bevande zuccherate».

Salumi is Italian for deli meats. And Coro is Italian for chorus. Put 'em together and have Coro, a restaurant and deli offering the most fabulous cured meats. Using the old world methods, new world thinking and new world spices, Martinique Grigg and Clara Veniard picked up the tradition in Seattle begun by Armandino and Marilyn Batali and have grown it to the stellar establishment it has become. Part of the incentive was to show that two women and also mothers could start and grow a specialty food business, and they have succeeded. Their philosophy is that good food is what we live for and they have done so much to share that philosophy with others. Salumi is an art, not a science. It is practiced differently in different parts of Italy, and the founder Armandino learned his technique from a certain area in Italy and brought it to Seattle. In taking over the business, Martinique and Clara were nervous about changing an institution without losing the magic that made it famous, but gradually they learned the formula for keeping a beloved name alive while updating it and keeping it going. "Masoni and Marshall the meaningful Marketplace" with your hosts Sarah Masoni and Sarah Marshall We record the "the Meaningful Marketplace" inside NedSpace in the Bigfoot Podcast Studio in beautiful downtown Portland. Audio engineer, mixer and podcast editor is Allon Beausoleil Show logo was designed by Anton Kimball of Kimball Design Website was designed by Cameron Grimes Production assistant is Chelsea Lancaster 10% of gross revenue at Startup Radio Network goes to support women entrepreneurs in developing countries thru kiva.org/lender/markgrimes Listen to the "Masoni and Marshall the meaningful marketplace" live on-air every Friday at 9:00am pacific time on Startup Radio Network at startupradionetwork.com

Nel mondo il consumo di carne è elevatissimo, soprattutto in alcune zone, America su tutte. Ma anche in Italia non siamo da meno. Il consumo di carne è molto alto, anche in seguito alla diffusione di alcune diete alla moda che prevedono grossi quantitativi di carne ad ogni pasto.Diciamo che mangiare troppa carne è sbagliato per mille motivi, sia carne rossa che di altro tipo. Da un lato ha ripercussioni negative sulla salute, e dall'altro ha ripercussioni negative per l'ambiente. Ma mangiarla nelle giuste quantità non è un problema. Ecco allora 7 utili consigli per gli amanti della carne per mangiarla nel migliore dei modi.E a te piace la carne? quante volte la mangi alla settimana?Parliamone

Se mi dovete rompere i coglioni non mi invitate a cena, ve lo dico prima. Ah, io porto il vino.Ft: Filippo Carrozzo del podcast Fiabe in Carrozza

On the 62nd episode of the Seattle Foodie Podcast, we interview co-owner and Head Chef of Soi on Capitol Hill, Chef Yuie Wiborg. Chef Yuie has been cooking at a very young age in Thailand and has brought her unique Thai food dishes to Soi focusing on Thailand's North Eastern region of Issarn. Listen as she talks about how she's created the menu at Soi and what new things are coming up for the near future and next year. Currently, Chef Yuie is featuring three different specials of Khao Soi for the next three weeks, Green Curry Khao Soi, Khao Soi Sai Uah from 11/18 to 11/24, and Pan-Fried Crab Khao Soi from 11/25 to 12/2. We let you know what we thought of the Khao Soi specials, but just don't listen to us. Check it out at Soi today! In addition, Monica and Nelson recap a busy week, which included the opening of Rachel's Ginger Beer in the SLU, an event at Salumi in Pioneer Square kicking off the Made in Washington Northwest Charcuterie Collection, an early morning trip out to Market Fishmonger and Eatery for a Keyport and Market Fishmonger Crab collaboration, the opening of Locus Wines in Pioneer Square, and our review of Abbio Cookware non-stick pans. Finally, we tell you about two events including Urban Craft Uprising's Gobble Up at Magnuson Park Hangar 30 and a French Macaron Workshop by Bells Pastries. Thank you so much for listening and we hope you enjoy the latest episode of the Seattle Foodie Podcast. Happy eating, Seattle!

Welcome to the first show of the Find Me in Seattle Podcast. This first show will be a solo episode with Conner Cayson, founder of Find Me in Seattle. This week, Conner talks about the MLS Cup Final between Seattle Sounders and Toronto FC and the following victory parade. Disney+ also launched this week and we noticed a new scramble between friends to share login and get access to the new streaming service. We also visited Salumi in Pioneer Square this week for an insanely large charcuterie board. Conner closes out the show by talking about Instagram getting rid of likes on their app and how that could change their business and how we use the tool.

Kevin makes his long-overdue first trip to Salumi as our search for Seattle’s best sandwich takes on a classic. Plus we discuss the rest of the Sounders’ season after a US Open Cup loss. Contents Intro – The rise of the … Continue reading →

Agitprop time at the ol' corral (The Cradle Will Rock).  E-Gamer workout regimen (who knew?).  Spring cleaning at the Sistine Chapel.  History of Vegetarianism.  School color larceny.  Remembering Mike Greco and Joe Bellino. Credits: Talent:  Tamsen Granger and Dan Abuhoff Engineer:  Ellie Suttmeier Art:  Zeke Abuhoff  

Gondi a Ponte Milvio, il luogo giusto dove potrai goderti le pause più buone della vita, fare un veloce spuntino e alimentare il tuo benessere quotidiano.

On this episode, we visit Cochon Butcher where Chef de Cuisine Hank Shackelford assembles a menu with Cajun Country and Creole influences. Host Paul Barron stops in to discuss the diverse menu and how it’s been received by New Orleans.

Former teen crush Tiffani Thiessen has come a long way since her days at Bayside High. She's a mother, wife, cookbook author, and host of her own show "Dinner at Tiffani's" on The Cooking Channel. And her artistic outlet is also her last meal! We get tips from Tiffani on how to set up the perfect charcuterie board, and then Rachel heads down to Seattle's historic Pioneer Square neighborhood to learn all about the art of cured meats from Martinique Grig and Clara Veniard, owners of Salumi - a beloved salumeria and restaurant founded by Armandino Batali, father of celebrity chef Mario. Tiffani's characters on "Saved by the Bell" and "Beverly Hills 90210" spent a lot of time hanging out at diners, and when Rachel asks Tiffani if the food was better at The Max or The Peach Pit... it didn't bode well for either place. So Rachel tracked down one of Hollywood's favorite veteran food stylists, Chris Oliver, who has been making the iconic foods you've seen in TV and movies for over 30 years including Seinfeld, Friends, and even 90210. Check out Tiffani's new cookbook "Pull Up a Chair: Recipes from My Family to Yours." Learn more about culinary behind the scenes from Chris Oliver at hollywoodfoodstyling.com. Order some of the most delicious meats you'll ever eat at salumicuredmeats.com. And follow yourlastmealpodcast on Instagram!

Si pensa sempre alle misure di base, il tempo, il peso, la temperatura, ma ve ne sono molte altre, importanti, che sono determinanti per garantire le più diverse attività umane. Misurare l’umidità, per esempio, sembrerebbe un obiettivo importante per le previsioni meteorologiche, e infatti lo è. Tuttavia, in un paese come il nostro, la misura dell’umidità è una funzione fondamentale per l’industria dei salumi, che devono stare mesi in magazzini di stagionatura. Ne parliamo con Denis Smorgon, ricercatore di INRiM, Istituto Nazionale di Ricerca Metrologica.

Si pensa sempre alle misure di base, il tempo, il peso, la temperatura, ma ve ne sono molte altre, importanti, che sono determinanti per garantire le più diverse attività umane. Misurare l’umidità, per esempio, sembrerebbe un obiettivo importante per le previsioni meteorologiche, e infatti lo è. Tuttavia, in un paese come il nostro, la misura dell’umidità è una funzione fondamentale per l’industria dei salumi, che devono stare mesi in magazzini di stagionatura. Ne parliamo con Denis Smorgon, ricercatore di INRiM, Istituto Nazionale di Ricerca Metrologica.

Salumi

Life is full of changes, and all we can do is roll with them and ride the trail that life carves out for us. In this episode I talk about the changes happening all around us and the meat company I dreamed of starting, but never did. It was a novel idea that never caught fire, but I learned a lot in the process. There's also talk of the national discussion about an immigrant ban and Jose Andres legal battle with Donald Trump over his restaurant that also never happened inside of the Trump International Hotel. Sometimes you simply have to stand up for what is right. We also cook from Anthony Bourdain's Appetites Cookbook, making Vietnamese Do Chua Salad with Nuoc Mam Cham dressing.

Netflix has been posting gobs of new series and content. We talk about the ones that are worth your time and a few shows and movies that aren't. Special bonus not on the show: Skip "Frontier" starring Jason Momoa (aka Khal Drogo.) It's hot garbage. We also eat some amazing salumi from Salumi in Seattle.

I salumi come le sigarette? L'Oms ha certificato che gli insaccati sono cancerogeni e chiede di inserirli nella lista delle sostanze nocive al pari del tabacco. La parola d'ordine nei commenti ora sembra essere: "moderazione". E la vostra? Ospiti: Carmine Pinto, presidente Associazione italiana oncologia medica; Carmen Nicchi in Somaschi, presidente Associazione Vegetariana italiana

I salumi come le sigarette? L'Oms ha certificato che gli insaccati sono cancerogeni e chiede di inserirli nella lista delle sostanze nocive al pari del tabacco. La parola d'ordine nei commenti ora sembra essere: "moderazione". E la vostra? Ospiti: Carmine Pinto, presidente Associazione italiana oncologia medica; Carmen Nicchi in Somaschi, presidente Associazione Vegetariana italiana

I salumi come le sigarette? L'Oms ha certificato che gli insaccati sono cancerogeni e chiede di inserirli nella lista delle sostanze nocive al pari del tabacco. La parola d'ordine nei commenti ora sembra essere: "moderazione". E la vostra? Ospiti: Carmine Pinto, presidente Associazione italiana oncologia medica; Carmen Nicchi in Somaschi, presidente Associazione Vegetariana italiana