Podcasts about South Italy

This episode is brought to you by HalloCasa, the SEO-ranked digital business card for real estate agents. Looking to find the right agent, no matter where you are?Visit https://home.hallocasa.com to discover and connect with top real estate agents globally.Explore and get started today: https://hallocasa.com/brokersIn this episode, I talk to Filippo Zeni, co-founder of Zelo Real Estate and partner of Casaitalia International, about the luxury real estate market in Trento, Bolzano, Merano, and the wider South Tyrol region in Northern Italy.Time Stamps:00:00:30 Introduction00:02:30 About Trento and South Tyrol00:06:30 About the Real Estate Market in Trento, Merano, Bolzano and South Italy and its history and trends in the entire region00:09:30 Real Estate Prices in the entire region of South Tyrol00:16:45 About the Real Estate Buying Process in South Tyrole and Italy00:23:15 Details about the Real Estate Pre-Contract00:30:42 Total Cost of the Real Estate Purchase in ItalyWhether you're considering buying a vacation home, investing in property, or just curious about the Italian real estate landscape, this episode is packed with valuable knowledge.You can contact Filippo via:https://zelore.it/en/https://zelore.it/en/contacts/

What if true leadership is more about presence, healing, and deep connection than endless action and strategy? Today we have the pleasure of speaking with Nicholas Janni, a transformational coach and leadership expert whose groundbreaking book "Leader as Healer" challenges the traditional leadership paradigm. Nicholas is the Co-founder and Programme Director of The Matrix Development, where he catalyzes the future by working with CEOs and senior teams globally. He also teaches at two of the world's leading business schools, pioneering a new vision and practice of leadership.Today, Nicholas shares his insights on the importance of vulnerability, emotional intelligence, and true leadership's healing power. Whether you're a seasoned executive or aspiring to make a bigger impact, we invite you to listen in and learn more about the holistic, embodied, and soulful approach to guiding organizations and communities.In this episode, we cover:Background and Early InfluencesTransition to Leadership ConsultancyThe Concept of Real Presence and Flow StateTransformational Coaching and Vulnerability in GroupsEmbodiment Practices and Daily IntegrationThe Role of Leaders in Creating a New ParadigmThe Impact of Isolation and Need for ConnectionThe Role of Men in Addressing the FeminineUpcoming Programs and the Leader as an Institute Helpful links:Nicholas Janni - The Matrix DevelopmentNicholas Janni: Monthly Inspirational Dialogues - Online event with Special Guests on Feb 26, 2025 - Register nowLIBERATING THE FEMININE LEADER - A retreat for women in Puglia, South Italy, June 20th to 24th 2025 - For updates follow Nicholas on Instagram @njanni and LinkedInThomas HüblDavid Lynch - Transcendental MeditationLiving Tantra Retreat: 6 days in-person retreat at the Art of Living Center at Blue Ridge Mountains, NCSubscribe to the Museletter on SubstackFind Rosebud Woman on Instagram as @rosebudwoman, Christine on Instagram as @christinemariemason Hosted on Acast. See acast.com/privacy for more information.

Shamanism: Pathways to Transformation with C. Michael Smith Michael Smith, PhD, is a clinical psychologist and medical anthropologist who studied at the University of Chicago, the Chicago Theological Seminary, and the C.G. Jung Institute of Chicago. Dr. Smith has lectured on Jungian Psychology and Shamanism for the Jungian Society of South Italy, taught in the … Continue reading "Shamanism: Pathways to Transformation with C. Michael Smith"

An airhacks.fm conversation with Mario Fusco (@mariofusco) about: early programming on ZX Spectrum and Commodore 64, father's computer shop in South Italy, work experiences with Olivetti and IBM, the Olivetti M10 laptop, introduction to Java and aspect-oriented programming, project on advertisement optimization for Berlusconi's company, experience with Scala and presenting at Scala Days, joining Red Hat to work on Drools rule engine, current work on quarkus and langchain4j integration, importance of open source contribution and conference participation for career growth, evolution of programming languages and technologies, thoughts on AI and rule engines, social aspects of software development, importance of community involvement in tech industry Mario Fusco on twitter: @mariofusco

A groundbreaking new study has revealed a startling connection between extra virgin olive oil and mortality. Researchers in South Italy discovered that individuals who regularly consumed EVOO were significantly less likely to die prematurely, especially those battling non-alcoholic fatty liver disease. This astonishing finding sheds new light on the incredible power of dietary choices and could revolutionize our understanding of longevity and health. #oliveoil #health #mortality #study #NAFLD --- Support this podcast: https://podcasters.spotify.com/pod/show/ralph-turchiano/support

We are joined again by our friend Mauro Daviddi, last time we heard his fascinating personal journey, this time he shared some of his vast knowledge of Italian history in a discussion about Central Italy. This is a part of Italy, historically and geographically that is less well known in popular culture compared to North and South Italy. Mauro's enthusiasm is palpable as he explains the history of Central Italy and describes the influence of Central Italy in the present day. We both learned a lot in this episode and we are sure our listeners will find this discussion very insightful.

This episode features Alessandro Ercolano of Originals Imports. Alessandro founded Originals Imports a few years ago. It's a small house of craft independent spirits. He takes trips to South Italy to discover small producers who are family owned that got and source their own ingredients. He introduces and shares then in the United States. Alessandro shares his love of Italian liquors and spirits that he was provided at very young age. Like so many he was frustrated by what he was finding in the market place. He engaged his palate and his love of the craft to bring these one of a kind craft sprits to the world. www.OriginalsImports.com - Instagram Bar Convent Brooklyn

Choosing between a 1 euro home and a low-cost property in Italy is an exciting yet challenging decision. 1 euro homes grab attention with their low price, but they come with a lot of bureaucracy and require significant renovations. Low-cost properties, while pricier upfront, usually offer a smoother buying process and might need fewer repairs. Each choice has its perks, whether you're up for a renovation adventure or prefer a move-in-ready home. Weighing these differences will help you find the best fit for your budget and lifestyle. In this episode of the Italian Real Estate Podcast, hosted by Italian attorney Marco Permunian and dual citizen expat podcaster Rafael Di Furia, we explore the pros and cons of these fascinating options. For help with buying a home in Italy, and more information about Italian Real Estate Lawyers visit IREL's website: https://ItalianRealEstateLawyers.com To contact Italian Attorney Marco Permunian and his team, you can use the contact form on the Italian Real Estate Lawyers website: https://italianrealestatelawyers.com/contact-us/ Also to see more from Rafael Di Furia about life in Italy and life as a dual citizen check out his YouTube channel and website: http://YouTube.com/RafaelDiFuriaHttp://RafaelDiFuria.com Topics & Timestamps: 0:00 – Intro & Opening Thoughts 0:41 - Why choose a 1€ home or a low-cost property? How do you purchase these properties? 6:47 - Where are these properties usually found? How much does renovation cost? 10:56 - What is the average price per square meter in North and South Italy? 11:33 - Why aren't these properties being discussed more? 13:40 - Closing Thoughts & Outro

This week the Real Life in Italy explores the misconceptions and realities of Northern Italy vs Southern Italy. Your host, Evelyn is an american in Italy, located in Piedmont, Northern Italy, and this week I'm joined by Claire, a British expat living in Sicily. We each chose to share 5 stereotypes we hear about North Italy and South Italy, and share our own experiences with them. Is it true Southern Italy has a lot of crime? Is it true that “everything works” in the North? Ehh, well time to listen and find out! And of course, we share our daily life experiences as expats in Italy, and the unique charm that both regions of Italy offer. Join us as we explore what sets the North and South apart, debunking myths and revealing what life in these regions looks like. You can find Claire here: https://www.youtube.com/@MsBritaly https://msbritaly.com __ If you enjoyed the episode, and show, please leave us a 5 ⭐️ rating, it means a lot! Thanks for listening to the Real Life in Italy. This podcast is for foreigners living in Italy, who are all just trying to make sense of it all. Listen in to learn all about a side of living in Italy everyone else forgot to tell you about. But don't expect us all to be better, I promise. Expect some good laughs, helpful tips and cultural explanations, and expat stories to remind you that you aren't alone, and it'll all work out. Learn more about Evelyn at www.collineallemontagne.com www.instagram.com/collinemontagne You can show your support by buying me a glass of wine, I always appreciate it: www.buymeacoffee.com/colline

Shamanism: Pathways to Transformation with C. Michael Smith Michael Smith, PhD, is a clinical psychologist and medical anthropologist who studied at the University of Chicago, the Chicago Theological Seminary, and the C.G. Jung Institute of Chicago. Dr. Smith has lectured on Jungian Psychology and Shamanism for the Jungian Society of South Italy, taught in the … Continue reading "Shamanism: Pathways to Transformation with C. Michael Smith"

Director, producer and writer Donato Rotunno's third feature film, IO STO BENE (I Am Fine) focuses on the life of Antonio, a man who has spent his whole life away from his home country ofItaly. Antonio is facing down his own mortality when he crosses paths with Leo, a young Italian artist who is trying to make it abroad. The old man and the young woman's destinies mirror each other. Memories from the past are awoken and end up offering a more peaceful future to the both of them. This multi-layered film follows Antonio Spinelli growing up with Vito, his cousin of the same age, and their friend Giuseppe. At the end of the 1960s, pushed out of South Italy by a catastrophic economic situation, they decide to leave the country to work abroad. What's initially supposed to be a short stay to make ends meet will end up determining their individual paths. While Vito works in Belgium and Giuseppe in Germany, Antonio is the only one who goes to a little country called Luxembourg. There, he meets Mady, who becomes his continued support and gives him the strength to be who he really is. Leopoldina prefers to be called Leo. She has finished her graphic design studies and dreams of an artistic career where she could mix graphic design creations and music. She wants to take her future in her own hands and make a living out of her passion. That's why she decides to leave Italy with her boyfriend and dreams of going on tour all over Europe to perform in clubs as a visual jockey. But they break up and Leo's boyfriend goes back to Italy, leaving Leo on her own in Luxembourg. She hasn't told him that she is pregnant. Director and writer Donato Rotunno joins us for a conversation on his affinity for complex stories that illuminate many of the basic truths about love, family, friends and the capricious outcome of the paths we choose to follow. For more go to: mpmpremium.com/catalogue/io-sto-bene

Dalia Aly è l'ospite di questa puntata di LocriDublino, la settima della quarta stagione. ENGLISH BELOW Dalia è una studentessa, attrice e attivista calabrese. Nata e cresciuta in provincia di Cosenza, ha scoperto il suo legame con la Calabria dopo averla lasciata per studiare a Milano, la città che le ha cambiato la vita. Oggi vive e studia a Roma, a metà strada tra la sua terra d'origine e la sua città adottiva. Ospite di LocriDublino, ci ha raccontato il suo attivismo ecofemminista, il rapporto con il meridione e il suo impegno alla sensibilizzazione verso la condivisione non consensuale, violenza vissuta da adolescente. ENGLISH Dalia is the guests of this episode of LocriDublino Dalia is a student, actress and activist from Calabria, South Italy. Born and raised in the province of Cosenza, she discovered her connection with Calabria after leaving home to study in Milan, the city that changed her life. Today she lives and studies in Rome, halfway between his homeland and his adopted city. Guest of LocriDublino, she told us about her ecofeminist activism, her relation with the South and her commitment to raising awareness of non-consensual sharing, violence experienced as a teenager.

Chris and Taylor review the vigliante action film, The Equalizer 3, directed by Antoine Fuqua. It is a sequel to The Equalizer 2 and the final installment of The Equalizer trilogy, which is loosely based on the television series of the same name. In the film, McCall discovers that his new friends of a small town in South Italy are intimidated by members of the Camorra, where he sets out to free them from their control. The film stars Denzel Washington, Dakota Fanning, David Denman, Sonia Ammar, Remo Girone, Gaia Scodellaro, Andrea Scarduzio, Andrea Dodero, Salvatore Ruocco, Alessandro Pess and Bruno Bilotta. Follow us on:Instagram: https://www.instagram.com/thepotentialpodcast/Facebook: https://www.facebook.com/thepotentialpodcastTwitter: https://twitter.com/thepotentialpodSupport us on Patreon:patreon.com/thepotentialpodcastThanks to our sponsor: BetterHelpBetterHelp: Get 10% off your first month of therapy with BetterHelp by going to https://betterhelp.com/potential ★ Support this podcast on Patreon ★

In this episode of Your B-Side, you'll discover that Milad is a European soccer fan, that South Italy, especially Ischia, remains one of his most memorable trips,  that a car crash last year had an important impact on his life, that he likes drinking wines at Le Parloir, and that his anecdote is linking piano with meetings!Support the Show.Listen to all the episodes, rate and review us wherever you listen to your podcasts!--Écoute tous les épisodes, laisse nous une note et un commentaire partout où tu écoutes tes podcasts!Contact: Instagram (EN) Instagram (FR) TwitterLinkedinFacebookEmail: your.bside.podcast@gmail.com Credits: Jazzy Abstract, by BeatComa-Media

It is said that the two greatest problems of history are: how to account for the rise of Rome, and how to account for her fall. If so, then the volcanic ashes spewed by Mount Vesuvius in 79 AD - which entomb the cities of Pompeii and Herculaneum in South Italy - hold history's greatest prize. For beneath those ashes lies the only salvageable library from the classical world.Nat Friedman was the CEO of Github form 2018 to 2021. Before that, he started and sold two companies - Ximian and Xamarin. He is also the founder of AI Grant and California YIMBY.And most recently, he has created and funded the Vesuvius Challenge - a million dollar prize for reading an unopened Herculaneum scroll for the very first time. If we can decipher these scrolls, we may be able to recover lost gospels, forgotten epics, and even missing works of Aristotle.We also discuss the future of open source and AI, running Github and building Copilot, and why EMH is a lie.Watch on YouTube. Listen on Apple Podcasts, Spotify, or any other podcast platform. Read the full transcript here. Follow me on Twitter for updates on future episodes.As always, the most helpful thing you can do is just to share the podcast - send it to friends, group chats, Twitter, Reddit, forums, and wherever else men and women of fine taste congregate.If you have the means and have enjoyed my podcast, I would appreciate your support via a paid subscriptions on Substack

Welcome to episode 1287, in which host Victoria Cece interviews Lisa Saverino this week on The Next Generation. The Next Generation where Victoria Cece interviews young Italian wine people shaking up the wine scene. More about today's guest: Franco-Italian born in the Marne (FR), Lisa was raised between Calabria, South Italy, and Paris. She studied enology and viticulture in France, specializing in organic and biodynamic viticulture. After several experiences in France, followed by the Langhe in Piedmont, she decided to put her suitcases in Tuscany. She lives between Chianti Classico and Volterra, working with two wineries - Tenuta La Novella and Podere il Risalso. Even more impressively, Lisa is currently undergoing agronomy training with the agro institute of Dijon in Burgundy! To learn more visit: https: https://www.tenutalanovella.com/ Instagram: @li_svno More about the host: Victoria Cece is a food and beverage storyteller whose curiosity is somewhere deep in a bowl of pasta or a bottle of wine. A fool for history, you can find her reading up about ancient grape varietals or wandering around a little Italian town eating everything in sight, under her alias Slutti Spaghetti. To learn more visit: Instagram: @sluttispaghetti Twitter: @sluttispaghetti LinkedIn: https://www.linkedin.com/in/victoria-cece/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

《小酒馆·大世界》-世界各处的文化和精彩，在小酒馆触手可得哦~ 欢迎关注公号【璐璐的英文小酒馆】，可以查看更多精彩内容，查看英语全文稿哦~Hi everyone. Today we are going to continue our talk on Prosecco and we have in our studio to more guest speakers, Joey and Daniele from the restaurant industry. Welcome to the show guys. Hello everybody. Good afternoon.First of all, I will actually give the floor to you guys to tell us a little bit about your restaurant experience. Let's start with Daniele. Hello. I'm Daniele Salvo from Italy, exactly from Napoli (Naples那不勒斯). And we are located in Beijing with Bottega. We arrived here for consulting. One enterprise approached my family for restaurant consulting and we arrived here 11 years ago exactly.I have to admit Bottega is actually one of my favorite pizza restaurants in Beijing. Thank you.And actually I've heard that you guys won the Best Pizza in Asia Award, right?Exactly. We take this massive award from 50 Top Pizza, which is a world guide of best pizzeria in the world.That's impressive.And with them, we are working that in future as so in China there will be a real ranking of best pizzeria, not just in Asia.You basically have been around this industry, especially pizza since…basically since childhood, right?My father was a pizza chef, all these brothers are pizza chef, my grandfather is pizza chef. We grew up in a pizza environment.Sounds amazing.So what about you, Joey? Your restaurant is in fusion food, is fusion cuisine, right?Yes, that's right. My name is Joey. I'm from Singapore. I've been in Shanghai since 1995 and I used to work as a corporate guy in advertising. Restaurant was something that I started in 2015. My last restaurant was called UMAAMI Global Kitchen and Bar. What we do is basically Singapore style fusion food to get with a bar. Yes.I'm gonna ask both of you a basic question, what is it like to work in a restaurant or have a restaurant in Beijing and in Shanghai? What is unique about this experience? I mean, especially Daniele, you were always in food and beverage, how is it different?Totally different, for me it was a unique experience. First of all, the impact with this big city, Beijing 25 million people, we don't have this big city in South Italy. Also the communication was a big step for us, a big world. And the search of the ingredients, at beginning it was quite hard to find the right ingredients. Even simple basis was not easy to find.But over the years, I mean in the past 5 years or so, it's getting easier, I would assume? Definitely, with more importing company, I'm importing like made in Italy food like mozzarella, tomato, basil sauce, now it's getting quite easier now to find products.Sounds amazing. And what about you Joey, in Shanghai, I mean obviously people have a much more open attitude and perhaps products are just easier to source.《小酒馆·大世界》-世界各处的文化和精彩，在小酒馆触手可得哦~ 欢迎关注公号【璐璐的英文小酒馆】，可以查看更多精彩内容，查看英语全文稿哦~

《小酒馆·大世界》-世界各处的文化和精彩，在小酒馆触手可得哦~ 欢迎关注公号【璐璐的英文小酒馆】，可以查看更多精彩内容，查看英语全文稿哦~Hi everyone. Today we are going to continue our talk on Prosecco and we have in our studio to more guest speakers, Joey and Daniele from the restaurant industry. Welcome to the show guys. Hello everybody. Good afternoon.First of all, I will actually give the floor to you guys to tell us a little bit about your restaurant experience. Let's start with Daniele. Hello. I'm Daniele Salvo from Italy, exactly from Napoli (Naples那不勒斯). And we are located in Beijing with Bottega. We arrived here for consulting. One enterprise approached my family for restaurant consulting and we arrived here 11 years ago exactly.I have to admit Bottega is actually one of my favorite pizza restaurants in Beijing. Thank you.And actually I've heard that you guys won the Best Pizza in Asia Award, right?Exactly. We take this massive award from 50 Top Pizza, which is a world guide of best pizzeria in the world.That's impressive.And with them, we are working that in future as so in China there will be a real ranking of best pizzeria, not just in Asia.You basically have been around this industry, especially pizza since…basically since childhood, right?My father was a pizza chef, all these brothers are pizza chef, my grandfather is pizza chef. We grew up in a pizza environment.Sounds amazing.So what about you, Joey? Your restaurant is in fusion food, is fusion cuisine, right?Yes, that's right. My name is Joey. I'm from Singapore. I've been in Shanghai since 1995 and I used to work as a corporate guy in advertising. Restaurant was something that I started in 2015. My last restaurant was called UMAAMI Global Kitchen and Bar. What we do is basically Singapore style fusion food to get with a bar. Yes.I'm gonna ask both of you a basic question, what is it like to work in a restaurant or have a restaurant in Beijing and in Shanghai? What is unique about this experience? I mean, especially Daniele, you were always in food and beverage, how is it different?Totally different, for me it was a unique experience. First of all, the impact with this big city, Beijing 25 million people, we don't have this big city in South Italy. Also the communication was a big step for us, a big world. And the search of the ingredients, at beginning it was quite hard to find the right ingredients. Even simple basis was not easy to find.But over the years, I mean in the past 5 years or so, it's getting easier, I would assume? Definitely, with more importing company, I'm importing like made in Italy food like mozzarella, tomato, basil sauce, now it's getting quite easier now to find products.Sounds amazing. And what about you Joey, in Shanghai, I mean obviously people have a much more open attitude and perhaps products are just easier to source.《小酒馆·大世界》-世界各处的文化和精彩，在小酒馆触手可得哦~ 欢迎关注公号【璐璐的英文小酒馆】，可以查看更多精彩内容，查看英语全文稿哦~

Today it is a huge pleasure to have someone back on air who already featured an earlier episode in 2019. Chris Guidice is a well-known scholar - but by no means an ‘armchair magician' - having earned an MA in Western Esoteric Tradition at the University of Exeter and a PhD at the University of Gothenburg, Sweden. Chris has Italian and English ancestry and grew up in Italy until age 18 when he decided to study classics at the University of Oxford developing a special interest in Greek literature. After finishing his studies, however instead of pursuing a purely academic carreer, he embarked on a 10-year-journey working for MTV in Italy as a video editor and a scriptwriter. As a practitioner he spent 20 years with the OTO and the A.:A.: During a visit in London in 2009/2010 Chris stumbled across a small ad for an MA in Western Esoteric Tradition at the University of Exeter where soon no one else than renowned historian and professor Nicholas Goodrick-Clarke became his teacher. Chris' succeeded and followed up with his PhD at the University of Gothenburg where ultimately it was his graduation thesis that would turn into the soon to be published book that is the focus of this week's episode, ‘Occult Imperium: Arturo Reghini, Roman Traditionalism, and the Anti-Modern Reaction in Fascist Italy' (Oxford University Press). In our conversation, we'll explore the life of main protagonist, Arturo Reghini, who was born in Florence in 1878 and was not only a genius mathematician but also a pagan in a Pythagorean tradition. In this context we'll try to shed some light on the practices of the Pythagoreans in South Italy back then and how their ideas ran parallel with certain political aspirations of the time culminating into the prospect of (re)-establishing a ‘Sacred Imperium of Italy' in the tradition of ‘True Roman' Imperial concepts. Of course, the question of the relationship between Italian occultism and Italian Fascism can't be neglected and so we will have a honest and open discussion about the role and rise of Mussolini, how the occult imperialist ideas came into pretty handy serving a purpose for a limited amount of time and how the relationship finally played out especially for Reghini himself. We'll close our episode with a glimpse at Chris' upcoming projects which include publishing rare occult classics of the fin de siècle period such as Florence Farr's plays and a special project right in time for the Magickal Women Conference in October 2022. Oxford University Press - Page for Chris' book Oxford University Press' highly interesting series on Western Esotericsm Kamuret Press - Chris Giudice's own publishing company Music played in this episode Italian baroque music will accompany us this week! You know I like classical music. And from what I often hear from you listeners, there are quite a few who like especially classical music from the baroque time, 16th and especially 17th century. Well, this is for you then! Music from Italy, the country our subject is about in the interview today, from the 17th century! Alessandro Scarlatti's (1660-1725) music forms an important link between the early Baroque Italian vocal styles of the 17th century, with their centers in Florence, Venice and Rome, and the classical school of the 18th century. Scarlatti's style, however, is more than a transitional element in Western music; like most of his Naples colleagues he shows an almost modern understanding of the psychology of modulation and also frequently makes use of the ever-changing phrase lengths so typical of the Napoli school. His son, Domenico Scarlatti (1685-1757), is classified primarily as a Baroque composer chronologically,

Francesco Argentieri, class '96, is a South Italy based DJ and producer. Since he was a child, his parents noticed his natural attitude to the music's listening and appreciation, developing in the early years of adolescence his love for rock and metal music. Since then, he started studying music, at first with classical guitar to then approach to the electric one. Growing up, developing his own musical taste and getting experienced, even attending his first parties in the clubs, he matured an affinity with techno music, and so he started at first learning the roots of mixing, while still always searching for the most unheard music from all over the globe, making of him an ever-growing DJ, who thanks to his various musical influences, always manages to offer high impact DJ sets on the dancefloor. 2019 marked his debut as a producer, releasing on a VV.AA. for the infamous Dutch label Planet Rhythm, to then release in 2020 his first EP on Insolate's Out Of Place and in 2021 his first LP, "Natural Killer", on Diffuse Reality. At the end of 2021 he made his appearance in the first VV.AA. of the Italian Alone Records. 2022 just started with his contribution to the new installment of “Collective Process” on the infamous Soma Records. This is just the beginning of what sounds like a bright future for this guy. Tracklist via -Spotify: http://bit.ly/SRonSpotify -Reddit: www.reddit.com/r/Slam_Radio/ -Facebook: bit.ly/SlamRadioGroup Archive on Mixcloud: www.mixcloud.com/slam/ Subscribe to our podcast on -iTunes: apple.co/2RQ1xdh -Amazon Music: amzn.to/2RPYnX3 -Google Podcasts: bit.ly/SRGooglePodcasts -Deezer: bit.ly/SlamRadioDeezer Keep up with SLAM: fanlink.to/Slam Keep up with Soma Records: fanlink.to/SomaRecords For syndication or radio queries: harry@somarecords.com & conor@glowcast.co.uk Slam Radio is produced at www.glowcast.co.uk

I had the pleasure of speaking with Mirav Tarkka recently. I had two interviews, and edited them together - both very interesting. She is an incredible woman, who has a story. Her bio is below. Mirav Tarkka is a Power coach, drawing knowledge from her experience as an IDF Operational Sergeant & international self-defense teaching career, she is also the bestselling author of 5 books to date, a Public speaker, trainer and a very proud single mother of two wonder women. Through her profound personal journey during which she was challenged many times and had to break down in order to break through, she discovered the power of the mind to be as powerful as that of the body. Her mind helped her survive on an emotional level and her body sustained her physically, working with both of them together was the secret to accomplishing her highest goals. From this her own unique method was born, combining strengthening the body and sharpening the mind, unleashing what she calls your “Power Of Warrior” and use it to create an unstoppable life in all areas. Her method was tested among hundreds of her students, she was interviewed multiple times for magazines and television and received an international award for her innovation of inserting mental training into the physical world of self-defense. She believes that, to create overall wellness and use the full potential of your born power, the power of life, training must include various factors which contributes to one's optimal health and state of mind. Her method includes balancing, connecting to your Qi, facial training, laughter yoga, warrior tapping, EFT, self talk, Warrior moves, connecting to your sensuality, self loving and more. Her favorite quote is: "Some women fear the fire, some simply become it" By R.H. Sin She currently lives on the beautiful coast of South Italy and continues to train, write and inspire people all over the world. You are welcome to follow her and enjoy her methods, get motivated and inspired via: Website: www.peppercoaching.com FB: www.facebook.com/mirav.tarkka Linkedin https://www.linkedin.com/in/mirav.tarkka/ Or follow her authors page @ amazon.com/author/miravtarkka --- Support this podcast: https://anchor.fm/michelemarotta/support

Warpath is a DJ/producer from Salento, Italy. He is the cofounder of the "Veebra Party" and has performed all over South Italy in clubs like Cantiere Hambirreria, Kawabonga, Riobò, and more. See acast.com/privacy for privacy and opt-out information.

Maria's Amazing Transformation From Supermodel to Culinary Expert and Award-Winning Author with Maria Liberati From international supermodel to chef to culinary instructor to author. Maria grew up in the United States but her grandparents were from Italy. While on a modeling assignment in Italy fell in love with the culinary arts. She went to cooking school and the rest is history. She has taught and authored a series of cookbooks. Hear her amazing story. About Maria As a former international supermodel, Maria Liberati never dreamed that she would go from being a fashion diva to a domestic diva. Ironically, while jet setting off to modeling assignments around the world, Maria became closer to the simplicity of life and food in the country setting of her family’s vineyard in the mountains of central Italy. Finding out that her grandparents owned a well known bakery in their region and that her great aunt cooked for some members of the royal family sparked (what she now calls) her dormant interest in foods and cooking.  She began studying with chefs in area trattorias and country farms and ultimately completed culinary training while in Italy.  She soon found herself putting together cooking programs for English, German and Japanese tourists at various vineyards in Italy.  Her degree in Foreign Language Education with a minor in nutrition was finally being put to its' full use. The Basic Art of Italian Cooking was soon released and has become a bestseller. It is sold in many countries throughout the world and will soon be released in Italian and Russian.. Today, Maria is considered one of the foremost experts on Italian cuisine and culture. She  has hosted and delighted audiences from International Wine Festivals, cooking events for both consumers and trade and conventions all over the US to Rome, Abruzzo, and Florence, Italy. She is consistently endorsed by some of the world’s leading chefs for her savvy and simplistic, yet healthy approach to cooking and great food.  She continues to host culinary and wine events arund the world and in some of Italy's most remarkable locales- including castles in Chianti, vineyards in Tuscany and is director of a cooking school in Umbria.  Maria was recently named media spokesperson for  the American Academy of Ophthalmologists and the Feast Your Eyes Campaign will be appearing on TV and radio showing consumers how to eat and cook healthy for their eyes. Her ezine and blogs for The Basic Art of Italian Cooking by Maria Liberati tm  have grown to  combined 300,000 + subscribers in a short 2 years and often includes interviews with some of her celebrity friends from former Today show host-Kathie Lee Gifford to TV Chef Nathan Lyon. Maria also hosts The Maria Liberati Show Podcast  with a worldwide audience. The world has taken notice from  feature articles in national publications like Healthy Cooking, Tastes of Italia, Cooking Light, Woman's World Magazine, The San Francisco Chronicle, as well as her feature articles in Italian publications including Taste and Tour Italia and RAI network.  Host and Writer of her recent PBS TV series that was filmed in Italy and based on her book series.You can frequently catch Maria appearing on TV and radio as well as food conferences and conventions throughout the USA and Europe. Maria Liberati has been called the “Italian Martha Stewart” by Celebrity Society Magazine (May 2006). A company unto herself, Maria Liberati is the creator of the trademark  The Basic Art of Italian Cooking by Maria Liberati ™ cooking style. Maria Liberati’s The Basic Art of Italian Cooking is truly a work of art and has been so referred to as the “gap between art and life” by many. Her second book The Basic Art of Italian Cooking-Holidays and Special Occasions  was selected as best Italian Cuisine Book in the USA and won the Gourmand World Cookbook Award. The third book in the series - The Basic Art of Italian Cooking:DaVinci Style.-a book that follows DaVinci's travels throughout Towns in Italy, recipes that were influenced by those regions and specially translated poetry from DaVinci's notebooks about food. Her next book The Basic Art of Italian Cooking:Diaries will be released in late 2021 and is a culinary. Some Social Media Stats: *www.marialiberati.com/blog2 *twitter.com/Marialiberati *facebook.com/chefmarialiberati *https://www.instagram.com/marialiberati *ROKU channel-The Basic Art of Italian Cooking by Maria Liberati tm www.marialiberati.com www.feedingfatty.com   Full Transcript Below Roy - Feeding Fatty - Maria’s Amazing Transformation From Supermodel to Culinary Expert and Award-Winning Author (00:02): Hello, and welcome to another episode of feeding fatty. This is Roy. This is Terry. Uh, of course, you know, this show is chronicling our journey. My journey Terry is I'm definitely the, uh, I have to be the feeding. I am the fatty. So Terry is, uh, you know, she is my helper and my guide, she tries to, uh, you know, keep me on the straight and narrow. The other thing that we do is not only, uh, you know, talk about the struggles and challenges that we see, but we also have guests on from time to time who are, um, professionals and can add a lot of value to this, trying to, uh, you know, figure out our eating, our exercise and our mental fitness as well. And so today is no different. And Terry, I'm gonna let you introduce our awesome guests today. Terry - Feeding Fatty (00:47): Yes. As a former international supermodel, Maria Liberace never dreamed that she would be sh that she would go from being a fashion diva to a domestic diva. Ironically, while jet setting off to modeling assignments around the world, Maria became closer to the simplicity of life and food in the country setting of her family's vineyard in the mountains of central Italy today, Maria is considered one of the foremost experts on Italian cuisine and culture. She has hosted and delighted audiences from international wine festivals, cooking events for both consumers and trade and trade and conventions all over the U S to Rome, a bruise, a Brousseau and Florence, Italy. She is consistently endorsed by some of the world's leading chefs for her savvy and simplistic, yet healthy approach to cooking and great food. She continues to host culinary and wine events around the world. And in some of Italy's most remarkable locales, Maria was recently named media spokesperson for the American Academy of ophthalmologists and the feast. Your eyes campaign will be appearing on TV and radio showing consumers how to eat and cook healthy for their eyes. Maria, welcome to the show. How are you today? Maria (02:05): Great. Thank you so much for having me. Thank you. Terry - Feeding Fatty (02:08): Yes. Could you tell us, so, so you grew up in Italy? Maria (02:13): No, I actually grew up in the United States. My most of my family, well, my grandparents were from Italy and I've had a lot of great cause they came over here from Italy. So my parents were born in the us. I was born in the U S but what happened was I was modeling in Italy and that's how I began. I just fell in love with the culinary arts they are. And, uh, I began also exploring my roots and found out that, uh, my family was involved in the culinary field. My family had a vineyard in the mountains of the roots, which is central, central to South Italy. And, um, also my other, my, um, paternal, no external grandmother. Um, th her family had a bakery. Um, and I, you know, ended up finding all the recipes and studying some of the recipes and things like that, and ultimately ended up going to culinary school in Italy. Maria (03:21): So I ended up living, living in Italy saying, um, there quite frequently, um, for quite some time. And I studied the culinary arts there. And then I did a lot of programs there right now because of what's going on. I have not been able to do any programs there, but I've been doing virtual virtual events. So when I've been kind of grounded in the U S which is fine. So, cause it's giving me a chance to catch up on other projects that I've wanted to do here. So, but yeah, I, I actually grew up in the United States, but um, spent a lot of time. Roy - Feeding Fatty - Maria’s Amazing Transformation From Supermodel to Culinary Expert and Award-Winning Author (04:03): So before we get too far into this, though, how fabulous was it going to culinary school in France? I mean, that must be like the, the, uh, I guess this, the best place that you could go to learn to cook, for sure. Maria (04:18): Yes. It definitely, I, I'm unbelievable to go to cooking school in Italy, but actually, you know, it's cooking and food is so ingrained in the tradition, you know, Italian, it's a tradition that really, you know, people that even aren't professional chefs though, you'll go to their home, isn't it? Oh my goodness. The way that they cook is on it really like on a professional level. But, uh, so I think I did learn initially a lot from, you know, my grandparents and cousins and aunts and all that where they are, but, um, but going to cooking school in Italy. Oh my gosh. He was, yes, definitely a dream, definitely a dream. And I got to meet some amazing, amazing chefs from different parts of Italy. Yes. Roy - Feeding Fatty - Maria’s Amazing Transformation From Supermodel to Culinary Expert and Award-Winning Author (05:08): Oh, I can imagine. So. So who did you get to meet? Can you share a little, Maria (05:13): Well, I don't sure. Well, they're not probably not chefs that, that we would know about here. There are chefs that were amazing in the sense that, um, they, they were from different regions of Italy and, um, they were experts at cooking that cuisine from that specific region. Say for instance, the cooking school that I went to, they have a chef that is from Sicily and, Oh my goodness. He makes, because in Sicily, they're famous for they [inaudible]. And, uh, I different types of pastries, but amazingly they, they, the way that they make them, they're not extremely sugary. So, you know, here, when you generally, when they make things, sometimes they're making things for the American audience. So they put tons of sugar and things, but Theresa Lee, when you get to the, the real deal in Italy, it's not that way. So, um, you know, they were just amazing chefs that had chefs that I worked with that had like restaurants that really cooked artists and feeds. Maria (06:23): In fact, I, I actually worked with checks at different restaurants, as well as, you know, school, so learning and working with them. So that that's what was amazing. But, um, many of the chefs are not really, no, I did work with one chef or her first, her name is avail. You have the glia. She goes by that. She's actually on TV. They are in Italy and, uh, she's on baseball. And, uh, she has her account on Facebook and she's on a few cooking shows in Italy, but she's a wonderful coconut actually did a few cooking videos with her that I have on, I have a rotating journal called the basic art of Italian cooking. And I visited her in Umbria and we did some, uh, fresh pasta, maybe videos. And, uh, we had a really good time. So there, there is a video with failure. All I know she's a cooking personality on the online brick each channel. Yes. Terry - Feeding Fatty (07:23): Cool. There is nothing better than homemade pasta. I mean, just fresh and it just cakes takes seconds to cook. I mean, you just throw it in the boiling water and it's done Maria (07:34): It, does it, it, it does. It cooks really quick and it is just, it's such a difference, like for people that have never tasted that versus dry pasta, there's just not any comparison Terry - Feeding Fatty (07:46): And gummy. I mean, it's just melt in your mouth. I'm getting hungry. Maria (07:51): Oh gosh. Yes. Terry - Feeding Fatty (07:54): Oh my goodness. And you are the director of a cooking school in Umbria? Yes. Maria (07:59): Well, I was four. Yeah, well, sometime, and, uh, now, as I said, with the virtual, you know, everything going virtual, I'm kind of on, I guess you could call it Sabbat, all sorts. We all are. Gosh. Yes. So, you know, I'm just laying back and doing everything here. But as I said, I had a lot I needed, I wanted to catch up on in the United States. So I'm, uh, making good use of my time. Yes. Roy - Feeding Fatty - Maria’s Amazing Transformation From Supermodel to Culinary Expert and Award-Winning Author (08:26): So do you want to, can you tell us a little bit about the, uh, the healthy eye campaign and it's, it's interesting that you bring that up because we had talked to an, uh, opt out he's an eye doctor, whichever one of them, those are, but yeah, he was just telling us about, um, I don't even, I can't even explain it, but something about the back of the eye and the, um, uh, the, uh, I've lost it, the cone. No, well, no, the, Maria (08:59): Yeah, Roy - Feeding Fatty - Maria’s Amazing Transformation From Supermodel to Culinary Expert and Award-Winning Author (09:00): Yeah, no, it was something that in the eye that they test, but then I'm trying to think of the food that we want to see gluten. He was talking about how the gluten was a big factor in this and him and his wife had gone to like a clean, uh, breakfast where they were just doing smoothies with spinach and some different things and trying to do away with the breads, even though we're talking about it, we're talking about Italian pastas and bakeries. But, but anyway, if you could just tell us a little bit about that. I think that's very interesting. Maria (09:35): Sure. Yes. Well, um, my, my dad actually had an active it'd be generation and, um, or macular degeneration, so it's kind of a cause near and dear to my heart. And, and, um, so there are certain things that, you know, you mean to eat and be aware of because you need to, you know, um, nutrients going into your, into your eyes and people don't realize it. So Apricot's are really, really healthy for your eyes. Newbury strawberries, um, are really, really healthy feeds for your eyes. So those are all, um, peas that you want to concentrate on. Um, spinach to, isn't not a good one. And then she has spinach. Definitely salmon is really a really, really good feet or your eyes also. Yeah. So, um, but yes, they're all really, really good and provide nutrients for your eyes that you know, that you really, really need. Maria (10:44): So people need to really, especially as, you know, we get a little older, you need to concentrate on functional. I call them functional fees. So don't just eat mindless fuse. You know, like when we're in our teens, we just see that anything marshmallows, Snickers, bars, whatever we don't, we're not really, you know, we're looking for the, the, I guess that the real of the excitement that you get would be the chocolate bars. But what you need to do is as you get older, you really need to look for these functional feeds, feeds that not only satisfy your craving or your appetite, but he needs that also have a function in your body really help your body. So, you know, you can only eat so many calories a day, so you want to make sure that what you're eating, there's a purpose for that. And I mean, there's so many really good eats out there. I mean, Apricot's are delicious, dried apricots are really good. Um, and there are lots of different things you can even put chop up dried apricots, put them in your salad. Pomegranates are really good. You can put them in your salad. Blueberries are absolutely delicious. Put them in a salad or, you know, have some new word or, um, you know, just, just, uh, have, you can just snack on it really Uber's are so sweet and strawberries too. So, um, Roy - Feeding Fatty - Maria’s Amazing Transformation From Supermodel to Culinary Expert and Award-Winning Author (12:09): Yeah, and I think that's one thing that, you know, when we started kind of going down this path, I knew years ago, I was eating bad, a lot of fast food and things that were easy to put together quickly. And so, um, I tried to make up for that by taking a lot of supplements and, you know, it's better, I'm not saying supplements are bad, but it's always better if we can get those vitamins and minerals from the food source. And so once we started trying to clean my act up a little bit, we, we had a, um, we got an app and I was really surprised that the diet, even though we thought we, even though we had made a switch and we're eating better, we were still missing out on so many macro nutrients. And so, you know, kind of talking about that functional eating is, uh, you know, we have to balance our calories, our proteins, and me, I'm a type two diabetic. Roy - Feeding Fatty - Maria’s Amazing Transformation From Supermodel to Culinary Expert and Award-Winning Author (13:05): So I have to watch my carbs and sugar intake, but it's also very important to kind of, um, to look at these macro or excuse me, micro nutrients, to bounce, to make sure you're getting enough because they have a lot of functions, our, our eyes, our hearing, our brain health. And, uh, you know, I wish that we could listen wish as a younger person that I would have listened or that kids would listen to us more when we try to tell them that, you know, if you will eat healthy, I think you will have, uh, live a longer, healthier, more enjoyable life than, than not. Maria (13:40): Yes, definitely. And he is actually, I think I might've had this conversation with you, Terry, you only had our conversation about how food is really medicine. It really is medicine people don't realize it. I'm sorry. Go ahead. No, I'm sorry. I didn't mean to blurt it out. Um, I know I was going to say, we talked about our culinary medicine virtual. Oh, that's right. Yes, yes, that's right. And if you start thinking of food as medicine, that you're going to start thinking of what you're eating and what purpose that you know has. So, okay. You bought the, your strawberries generally. If it's a plant or vegetable, Acree generally it's going to be, have a function, you know, serve a function and it's really good for you. And the other key is, you know, if you're looking at a package that's plastic and there's a list of ingredients, a mile long that you can't even say, you can be sure that those, whatever it is, does not serve any function in your body and is not good at all for you. Maria (14:53): So the key is to eat real food. Um, that's the key real, you know, real, I think that was the thing that I really loved when I started living in Italy was, um, everything was just a lot pressure. And, um, you know, there's more of a tradition of meeting because people go shopping. They are, they are on a daily basis. I actually do that almost to, um, cause I got in the habit, but they go shopping almost on a daily basis. Cause they're eating things fresh, fresh, fresh, you know, every day it's something that's scratched. So, uh, you know, that's really, really important, but that's the key, if there's a list of ingredients that you can't even pronounce or it's packaged in plastic, it's generally not something that, that has a function. So yeah, Roy - Feeding Fatty - Maria’s Amazing Transformation From Supermodel to Culinary Expert and Award-Winning Author (15:48): Whatever. Well, you know, it's funny you talk about the way that we eat and um, it it's been a few years, but there were, I spent a few months and uh, living in New York city and, and that was a huge difference between, you know, living in where we live. We go to the grocery store once a week, load up as many bags as you can possibly get and that's that. But there, um, you know, what, what I kind of learned was, you know, we stopped by the little bodega every night to pick up exactly what we were eating. So it was much more fresher and, and you know, we didn't have the waste again for us, you know, you, you get all excited and go to the grocery store and you buy all the fruits and vegetables and you get home. And then about two or three days later, everything is starting to turn. So there's always a lot of waste as well. But anyway, I just, it, the, um, I guess sometimes the American way is, uh, contrary to a lot of places where they do eat healthier and maybe that's one reason why they fresh. And, uh, you know, the other comment that you made I thought was very telling is for the, the chefs in Italy is like, eh, we're developing this for Americans. We gotta throw a bunch more sugar into it to get them interested. Maria (17:04): Yes, they do that. I know, you know, bakeries here like Italian bakeries. Um, sometimes when you'll, you'll find one, that's supposedly in an authentic Italian bakery. And again, you know, we're talking about being imbalanced or gluten free, but they're not gluten free, but although there are some that are doing some pretty things now, which are really interesting. But, um, the thing is, yes, there are a lot that know the American audience and they know if they don't put pounds of sugar in something that the Americans are going to be like, you know, where's the sugar. And the thing is like, as I said, when you're in Italy, um, I, myself am not a fan of loads of sugar. I don't like really sugary. So a lot of the things that I will eat in Italy or, you know, uh, you know, enjoy some of the desserts and things are things that I would never eat there because there you're, it's just like just too syrupy sugar. Maria (18:05): So, uh, like they are, they do they balance. And again, it's just all about balance balancing out. It's just really enough sugar to compliment the other flavors in whatever the recipe is. And, uh, you know, I think here too, we're so school, you know, we're so spoiled where there that there's only been so many years, you know, that people are fine. I mean, you know, uh, before world war two and all of that, so there's a history of, you know, poverty and not having new readings and things. So they basically learn to be sparing. And, and I mean, there's a reason for that too, and to meet healthy and, um, here we're service oil then, you know, just in using pounds of this and pounds of that. And, uh, there, it's, it's much more of a tradition of, of eating healthier and not wasting, you know, not wasting things, Uber using things either. So, uh, I think that's some of the reason also why, you know, we're all kind of squealed here tend to have weights things. So, Roy - Feeding Fatty - Maria’s Amazing Transformation From Supermodel to Culinary Expert and Award-Winning Author (19:23): Yeah. So a couple things that you mentioned that, uh, may want to talk about is, um, you mentioned the, the gluten of course, and that th there's I just here have started hearing a lot of chat, or maybe I've just started paying attention about gluten and gut health, and then they have this, the leaky gut thing, but also inflammation and inflammation is, I don't know why it seemed like the last four or five months. I've really keyed in on that, that it is the basis for, uh, so many things that go bad in our life and our, with our body and our health. But one thing I noticed is, um, I overdid eating something that I may have a little food allergy to, but my eyes were really inflamed and puffed out and swollen. Maria (20:12): Uh huh. Yeah. Wow. So yeah, you definitely want to avoid whatever phew, you know, is he's doing that to you, but yeah, there are fuse. I do. Cause now I'm not a medical doctor, so I don't want to, you know, I know I can only think you say, you know, I'm a chef, I'm not a medical doctor. I did study like part of the art curriculum is studying nutrition and I did study nutrition at college. I'm not a nutritionist, but I can tell you, based on my personal experience, I do know from what I've researched and, and what studied about this inflammation, and there are certain feeds that are known to cause inflammation. And, uh, unfortunately I hate to say it because she's, it's such a big part of the Italian, try it and have so many delicious recipes, pizza being one, there are pieces that you can't make without cheese. Maria (21:07): Of course, then you have to get into making it gluten free, which you can though. But anyway, dairy products are known to cause inflammation. Now I have in my family, arthritis runs in my family when we're very young. So recently I started, um, a limp trying to eliminate certain feeds and seeing what would work and what would not. And I noticed that I, I did a week totally eliminated the airy and the little aches and pains that I had. I do not have. So I'm kind of thinking there something to it and I'm going to try it again. Cause you know, sometimes it could just be in your mind, you know, but, um, from my research I did hear that are products can cause inflammation. The thing about this though, with the gluten and the dairy and even like people being allergic to nuts and all that it's, you know, so I always thought, well, why was it that people weren't talking about this like ages and go to work? Maria (22:11): You know, you're just hearing about kids being allergic to nuts. I have a niece that's allergic to nuts, but I never heard of that when I was growing up. I don't think probably good thing is that what it is, it's the chemicals that they're using to grow the wheat and the nuts and all this stuff. And even if they're grown organically, it's still in the soil. So truthfully you could have an organic farm next to a regular farm and you know, it's going to seep into the soil somehow. So this whole issue about gluten free and being, um, sensitive degree and all, I think it's really not the wheel per se, but it's the chemicals and the methods that they're using to grow it. And that, um, she had though, you know, genetically modified ingredients and all that because, you know, years ago I never heard about celiac disease and not allergy whatevers and all. So it's, it's really, I don't think it's the actual ingredient it's like chemicals and new process that you use to produce those ingredients, unfortunately, is what he's doing, all these things to us. So Roy - Feeding Fatty - Maria’s Amazing Transformation From Supermodel to Culinary Expert and Award-Winning Author (23:32): It's interesting. I saw a not, I don't want to get, I don't want to bash any company, so I'm not gonna mention the name of this big one, but there was a group that measured the amount of poisons and there was a bunch of different levels that they looked at of the soil. And so they had some pictures going back to, I guess, the seventies or, uh, like a geographic map. And you could see it was up in the Midwest, Indiana, uh, Nebraska kind of up in the Northern States. But over the years, this, um, you know, they turned the map a different color. And so you could see that it was kind of seeping down, uh, pretty much along the Mississippi, but from North to South. And they said that that's basically what it is not only the river spread, but also it just seeps from, you know, even though you sprayed your 10 acres, you, you know, the ground doesn't know your 10 acres ended here, it seeps into the neighbors and then it just continues on and on to this whole huge big contamination. So because I'm like you, when we were, when I was growing up, we never, I never heard of a food allergy. And even when my kids were young, um, you know, there may be one person out of their whole school year that may have had something, but now, and some of them are so serious that it doesn't take a whole lot. Maybe just a little dust off of something in the kitchen to really have a adverse reaction for them. Maria (25:02): Yes. Yeah. It's I know, as I said, I have a niece that's allergic to tree nuts and the littlest thing, it will set it off. And, uh, Chessie the extreme, we have to be extremely careful that you have to carry an epi pen because anything could set it off. Oh my goodness. It's yeah. I, I mean, I never, I never heard that, but there are lots of kids like that, you know, other kids that yeah. That I know that these allergies are, they love and the thing is, you're absolutely right when I grew up by, no, that was not anything that I had heard of. Yeah. So, uh, you have to wonder, and it probably is because of the chemicals and all this stuff going on. That's why, when I, I do have, I try to do my own little garden, actually. I used to be in Italy, we had, we actually had the farm and they are a small farm, but you know, it was always getting able to get, um, certainly agreed each, just scratch at him. So I try to do my own little garden, but when I do my own garden, I do raise that. So I can control, you know, the soil and everything. And, uh, I don't know of any of any treatments that were put into my land, but you know, who knows if somebody did it before or, you know, uh, somebody nearby, you know, has something seeping into the ground. So I just do a raise, you know, a raised garden bed that I grow my vegetables. Roy - Feeding Fatty - Maria’s Amazing Transformation From Supermodel to Culinary Expert and Award-Winning Author (26:35): Well, I'm talking about kids. Uh, we were talking the other day with some, and I'm not sure if it may have been you in our previous conversation, another, uh, somebody else in life. Unfortunately, uh, we talked to a lot of people every day, so that starts running together. But they were saying that the incidence of cancer in kids is far out pacing, the incidents or, well, the growth rate, I guess the growth rate in kids with cancer is outpacing the growth rate in baby boomers with cancer. And they had linked this back to diet. Now, again, we always profess we're not doctors and we're not scientists. And, you know, always seek out your medical professional to get advice, things like that. But, um, anyway, it's just kind of frightening about, we don't pay enough attention and I can tell you that just from trying to eat right, is that when you buy stuff out of the store, if you will stop and read that label, you would be very surprised what you are ingesting. And it's not doesn't mean it's always toxic, but it, it just means it may not always be good for you. And, and just the part, uh, just the fact that we don't know what we're ingesting Maria (27:50): Exactly. Like you said, if you can't pronounce it, I mean, it's probably not something that you want to be putting in your body. Yeah, exactly. And it's, you know, people are always looking for these pre-packaged snacks and the thing is grab an Apple, grab a pair. If you like, if you like hard hard-boiled eggs or, you know, make out, make some hard boil, Dave's eight, take one or two with you. If you're going somewhere and you need to bring a snack, it's all, we don't feed, pop some popcorn nodded, not with oil and butter, but just playing popcorn in an air popper, taken bragging that we can use a snack. There are so many like quick things. I mean, just grab a piece of fruit. Like if I'm traveling somewhere and I don't travel or because of this situation right now, but even if I'm on the road and I just need to, you know, get something neat or snack, I just run into the supermarket and I just buy a banana or an Apple. Maria (28:50): And, you know, I have order with me to wash off the Apple or whatever. And I mean, that's a snack, but people tend to, you know, when they want a snack go to the store, go to the, you know, potato chip that taco chip aisle and all these different chips, you know, heavily fried and with lots of chemicals. So people need to start thinking, you know, snack, there are so many simple things that you can stack on, even a baked potato, like make it right, make it keto. You know, you can take the big baked potato with the first snack too much better than eating a potato chip. Right. There are so many real things you can eat, raise it, um, dried fruit, nuts, just like raw nuts are really good for you. Also, there, there are actually a really good functional food. Um, raw, organic sunflower seeds were all, um, um, in seeds or they're all really good for you. They actually help with inflammation. And, um, so I generally carry, I'm a sunflower seed addict, actually, dog even likes to copy everything I do. And they're good for, I check so on, but you know, I just like, I love that they give you lots of energy, that they are really good function. Roy - Feeding Fatty - Maria’s Amazing Transformation From Supermodel to Culinary Expert and Award-Winning Author (30:04): Yeah. That that's a good, uh, another good point is some foods that give us that energy, you know, nuts. I know in, in the correct quantities are really good for us, but, you know, cause that's kind of, um, I think that's where I tend to fall off the tracks more is, uh, you know, we do good at breakfast. We do good at lunch, but then about three o'clock in the afternoon, you know, you kind of have that sink and spell and that's when I would probably always reach for the poor snack. And so, uh, you know, these fruits and nuts are always a good way to kind of pick up that energy without doing a lot of damage to yourself. What was that cartoon we posted the other day where you had a, what was it? A snacks? Oh yeah. Snacks. Snacks. Maria (30:52): That's good. Yep. And when you would, I was going to say, though, the thing is Wiki. Now it's there. When you get a purchase, the nuts, make sure they're raw and they're not, um, they're not like I add in, cause there's, if you go to the grocery store in the regular nut aisle, you know, they have all the nuts have been tried and salted most of them, unless they're like raw and organic, we want to get them that say that, they'd say, um, or can you turn the package over? You want to make sure there's no oils that were added to them. Cause that, that actually makes them really not good for you. And then it also adds a lot more calories and yeah, they're probably doing that, cooking them that way, probably altars, the good things that they have and then say, it's not going to do me any good. It's just going to be like eating empty calories. So you want to make sure that if you're eating nuts too, they're likable and organic, um, you know, not so better that way I'm not salted. Roy - Feeding Fatty - Maria’s Amazing Transformation From Supermodel to Culinary Expert and Award-Winning Author (31:58): Right. So what about another co? What about like in Italy? Um, I guess in the cities, they've probably gotten as bad as we are, but in the countryside, you know, what kind of, what are their eating habits, big breakfast, a big lunch, big dinner. I know that, you know, most of the Italian families that I know it's, uh, you know, they usually have at least one big family meal a week where everybody comes over and it's just the food crazy with all the different foods that are there. But, um, you know, it just be interesting to, to understand, you know, other people because, um, I think most of the time other countries are a lot more healthier than we are and probably has to with what they eat Maria (32:40): Well, it's what they need in their tradition, their way of eating too. Um, that's really what you know, so yes, in Italy generally, I'm there getting, you know, because everybody wants to be like the other side of the fence, you know, everybody wants to be like everybody else. So, you know, there's the, that lots of fast food restaurants now in France and Italy, you know, so they're, you know, starting to kind of think of that stuff, but the tradition they are the traditional way of eating is that you have a really light breakfast and then really like late dinner at your main meal, which is the actually the better way it is, is for lunch. So you're going to sit down like about one o'clock and you have a larger meal at lunchtime. And uh, usually people do the one thing that I love there is even when I did, cause I did a TV series there and uh, with a crew that, um, that an Italian crew. Maria (33:44): So, you know, no matter where, what we were doing or you were, it was all at one o'clock, everybody, everything just stopped. I knew sat down for like this wonderful meal, um, you know, for an hour, there's no rushing like, Oh, we gotta get back, you know, 10 minutes, everything, we just sit down and it's like at least an hour to two hours. Right. So, and that's the tradition usually like from about one til two, you know, you may take the time to, to really enjoy the feet. And then for dinner time, the only thing that I don't like, the one tradition is they do dinner late at night and, uh, it's not really healthy to equally, but they do eat very light when they do. So they make dinner say seven o'clock is like early. So when for them, but when I would, you know, wherever I would be usually friends or family, just for me, they really tempered seven o'clock cause they know the seating five, seven o'clock, but it could be eight o'clock, nine o'clock, 10 o'clock in Spain, they actually dinner like 10 o'clock. Maria (34:55): Oh, Oh my gosh. But, um, but the one, you know, the healthy things are like a light, a light breakfast because then they're going to be, um, and, and their breakfast is really light. It could be just a little bit of you word and a cup of coffee. Sometimes they will have a small pastry with, when I say coffee espresso, or sometimes we'll have a pastry with the cappuccino or espresso. And um, but then it's the, uh, the large lunch and yeah, once a once a week issue usually. And that's the key to, you know, people think these drink DNX spaghetti, you know, dinners and lasagna and rivalry and all that. And usual in the Italian tradition is there they're meant to be feats that are art eaten ex you know, just for like special Congress, special with patients or like once a week type of things. So it's not like they're going to be eating these, you know, keeping portions of lasagna every day of the week. It's um, usually, maybe on Sundays is when they'll have these, you know, kind of fancy heavy dinners. It's just on, you know, like one day a week, really. So, uh, it's, it's not like an every day parents that people tend to think, you know, that's what it is. Terry - Feeding Fatty (36:15): Well, and then you mentioned that they eat slower there too. They're just not in a rush, rush, rush. They slowed down and kind of they're mindful about it. Yes. More much more. So, Maria (36:26): Yeah, there's an, I don't know if you've heard of the organization called sleep. Have you ever heard of sleepy? It's a really interesting organization. You can actually look it up online. So slow feet was started, uh, back when the first McDonald's was going to go to Italy. And the first McDonald's was going to be put in, were in the center room. And, um, a guy that was really mad at that because he said, this is going to change the way people are going to move the traditions at all. So he started this organization it's called slow food and it is what it says. It promotes it's actually all around the world now. And they promote this slow way of moving of cooking and, uh, you know, slow food Sloopy is what they promote. So it's very interesting Roy - Feeding Fatty - Maria’s Amazing Transformation From Supermodel to Culinary Expert and Award-Winning Author (37:19): If you stop and think about this, because Terry's brought this up for me, because I, I am the worst about eaten fast number one, or eaten while I'm doing something else. But she had read some research on stop and be slow and be mindful. And it's, it's, it's, it's interesting if you do that, the different feelings that you get, uh, you know, I don't usually, um, I usually will start feeling full, faster, but you actually realize that you ate sometimes it's like when you just blow through something while you're on the computer or doing yeah, yeah. In an hour, you're like, Hey, did I even eat? Terry - Feeding Fatty (37:57): And then you eat again and it becomes a vicious cycle. Maria (38:00): Yes. Or when you doing something and eating at the same time, Hey, I can't see because you know, you made the other deadline or something and your nerves are generally, and I tend to do that, you know, so you'll, you know, just doing it and you don't even realize what you're eating because you're working and you're leaving and it's really not mindful eating. And it's the worst. Yeah. The worst. Definitely. Definitely. Roy - Feeding Fatty - Maria’s Amazing Transformation From Supermodel to Culinary Expert and Award-Winning Author (38:25): Yeah. There's a lot of things I think we can help ourselves to be more healthy, even if we eat the same, even if we don't change our foods just yet, if we just can, uh, be more, you know, take our time and be more mindful, uh, it seemed like you fill up faster, you enjoy it more and have an experience. Yeah. Have an experience. Maria (38:46): That's, that's definitely right. It should be, it feels, you know, it should be, it can make it an experience that also, you know, kind of brings you closer to that. So you understand, then you're more mindful of the whole thing of, of eating. Um, so yes, it should be, it should be it. Roy - Feeding Fatty - Maria’s Amazing Transformation From Supermodel to Culinary Expert and Award-Winning Author (39:07): Maria, can you tell us about, um, your, the basic art of Italian cooking? The book? Maria (39:13): Yeah. Oh yes. Thank you for asking. So it's a series that I started, um, when I was living in Italy and, uh, came up with the tiny, no, because when I, you know, study cooking, your opinion, cooking is, is all very interesting. Um, the one thing is French cooking is very complicated. It's just so complicated. You know, some, some of the fancy restaurants, it takes like four or five chefs to make a dish made. You're talking about traditional French cooking. But the thing I love about Italian cooking is it's just, it's the, the food is going through a whole, it's very delicious, but it's actually very simple and basic. So I thought, well, and, and it's, it really is. It's an art to make things basic. There are, there's an art to it. It's not, you know, it's simple and it's basic, but to make something taste wonderful, that might only have say four, four ingredients. Maria (40:14): And it there's an art to that. And that's how I came up with the title. So it's a book series, the basic art of Italian cooking. Um, the first one that I did is a coffee table book, and that has, it's actually culinary and more so that it has stories of little towns in Italy. There is really autobiographical that I lived in and then recipes that are traditional to you, those towns and menus that go with it. And then the second book in the series is all the basic art of Italian cooking holidays and special occasions. And that will won an award in our suits, the Gorman world book award. Um, it was selected as the best Italian cookbook in, in America. Oh gosh 10. And that book has recipes. And again, culinary memoir stories they go for from Christmas in it's 10 chapters, and each chapter is a different holiday. Maria (41:16): It goes from Christmas Eve to, uh, Mardi Gras, which is, uh, like corn or I'm sorry, Tim Carnivale, which is like our morning. So, uh, their stories and recipes and using tips. And then the third book in the series is called the basic art of Italian style. And, uh, it is of course dimension it's, it focuses on again that has 10 chapters. And each chapter is devoted to a city that will, you know, an exhibit you've lived in and the word created, but then the rest in that he created in that city, but then the recipes that are traditional for that city. Now me, I just want to mention we were into is actually a unique, which is why I ended up doing the book. I did some research on him, but no one really knows about that because, you know, what's, I mean, you have the Mona Lisa and all his discoveries and things that he did. Maria (42:13): So people aren't really paying attention to the fact that invented like the, uh, table setting forks and knives and rotisserie and the olive oil press. And he actually acted as a wedding planner. Sometimes he had gotten jobs and what he putting himself through college through not college, but through art school, in order to support himself, he worked first as a waiter in a restaurant and then became the chef and then, uh, decided to open up a restaurant with another very famous artist that was studying with him at our school, Sandra Botticelli Botticelli. So they opened up this restaurant in Florence and it didn't go over too well because they were so forward thinking that at that time, people were still like just plopping food on the plates and, um, you know, no aesthetic quality to walk him in voted Shelly had in their mind the idea of everything in balance and smaller portions, making them aesthetically pleasing and the menus were artistic and all the way to understand the menu so that the restaurant quickly clues, but anyway, to make a long story short. So yes. So I did a book all about Leonardo DaVinci as a community, and he was truly iffy. Yes. Terry - Feeding Fatty (43:39): I had no idea. No, I knew none of that. Maria (43:42): And then the Mediterranean diet is really based on his principles. His principles was to have everything in balance. He always said that I balanced the colors on my campus and the food on your plate should be imbalanced just like that balance that on campus. So the Mediterranean diet is really based on a lot of peace, his beliefs and his teachings. So really, really interesting. Yeah. Terry - Feeding Fatty (44:11): Wow. And when does the third book come out? Maria (44:15): Basic Art of Italian Cooking DaVinci Style there they're all out. I have the book that I'm working on that will be coming out September. It's called The Basic Art of Italian Cooking Diaries. And they're actually diaries that I did when I was living in Italy, um, of my experiences there again, as a culinary memoir and lots of different recipes. So that will be coming out in September. But, um, but yeah, the one on dementia that's out already, and you can find these books on my website marialiberati.com or really anywhere you can find books online. So, um, yes, let's spell your, let's spell it T for them. Sure. It's L I E B like boy, like at word, or like Robert, a like Apple T like, um, I like the, uh, Maria, the liberati that, um, where they look up the basic art of high cookie too. Yeah. Roy - Feeding Fatty - Maria’s Amazing Transformation From Supermodel to Culinary Expert and Award-Winning Author (45:13): We'll be sure to include all those, uh, in the show notes as well as, uh, we'll put that up on the website. So they'll be able to, uh, easily go over there. And one more Maria (45:23): Thing I wanted, excuse me, Roy - Feeding Fatty - Maria’s Amazing Transformation From Supermodel to Culinary Expert and Award-Winning Author (45:25): You also have a podcast as well. Maria (45:28): Yes. The Maria Liberace show. Um, I was actually supposed to do a radio show at a top station in Philadelphia. And, uh, unfortunately it happened last March, right when the pandemic was happening and all the studios were closed with me. So I'm like, you know, I like to always make lemonade out of lemons. What am I going to do? Hey, you know, this is what I'll do. I'll try a podcast and the pie. Well, you guys probably know for me, a podcast is really fun and I, I liked it that I don't have to go out to your studio. I can just, you know, I made my home office and I can do my podcasts. So I w I wanted to make up a podcast, um, that dwelled on positivity and positive things that people like can travel culture and anything, you know? And, and that's what my, my, uh, my podcast, it's just on the enjoyable things in life. You won't find me talking about, you know, politics or the stuff going on. And I just, I think there's enough of that out there. So I just want to create something that's fun and enjoyable for people. Roy - Feeding Fatty - Maria’s Amazing Transformation From Supermodel to Culinary Expert and Award-Winning Author (46:37): I liked that I think we definitely need, um, you know, much more positivity. We tend to focus on the negative and there's so much even, uh, you know, we've been lucky. I have to always use this disclaimer that me and Terry have been lucky that we haven't had the COVID or any, nobody close to us has been devastatingly effected by that while I know there are a lot of deaths and a lot of people have, but, you know, we've actually been able to, uh, you know, thrive during this time. I think a lot of people, even though it's not optimal, if we just take a minute, we can always find the positive and, you know, we've got to spend much more time together, do things a lot, uh, you know, more close we getting out and walk in and, you know, I think mindfulness, maybe that would be the best word that we've been able to slow down, not always be on the run and just able to think about things a little bit more. Yeah, Maria (47:32): Exactly. And you're absolutely right. I think that's the one thing that I actually enjoy about this time is that yes, I I've slowed down and I there's, you know, I will slowed down, slow me down, I think, in, in my habits and the way I do things, cause I'm always running and racing, but you can only run every, so many, so many places right now. So, you know, I've kept busy, but, um, yes, it's, it's enabled me to enjoy more. I'm able to spend more time with my dog and, you know, we go on walks, which I just absolutely love being able to be outside or even spend time outside in, in my farm is I stayed and I've been able to do more with my little farm as well. So yes, I think there's been some positive and I think people exactly. I mean, yes, I know, and my heart goes out to anyone that's that's had any bad experiences, you know, but luckily, as you said, no one close to me had an experience, bad experience with it, and we've all been healthy. Maria (48:37): So, you know, I always think you don't want to dwell on the negative because it just brings more negativity. Negativity also does affect the immune system. So you want to keep positive being positive also helps you. It's another thing. It helps your immune system being out in the sun or walking. No, those are all things that are also things that they do help you in the system. So, you know, I've taken advantage of, uh, of some of the things that I think I wouldn't, wasn't always able to take advantage to stop and enjoy where now you can and you're forced to, and you know, it's not a bad thing Roy - Feeding Fatty - Maria’s Amazing Transformation From Supermodel to Culinary Expert and Award-Winning Author (49:22): To see all the opportunities that were put forth and we grabbed the lemons. Maria (49:28): Exactly, exactly. So, you know, that's what it is. And I think people should, uh, definitely look at the pot, try to always try to find the positive, um, as much as you can, there's always going to be a positive out there somewhere. So, you know, I definitely, Roy - Feeding Fatty - Maria’s Amazing Transformation From Supermodel to Culinary Expert and Award-Winning Author (49:48): This is a different show in a different topic, but just while you mentioned that, what I'm going to say is, um, you know, we had a, uh, we found, we had a little malfunction in one of our pieces of podcast equipment the other day, and it kind of happened late in the evening. We found some tapes that, you know, the audio was perfect for the podcast release, but the audio Terry's audio for the YouTube was terrible. You could barely hear. And, you know, so then I'm frustrated because I'm trying to figure out how I'm going to fix this and the piece of machinery we had, we couldn't make it work. And anyway, it was just all turmoil and stuff going on. And, you know, I was, I have to admit, I was a little bit beside myself in the moment and, uh, you know, got a good night's sleep, got up the next day, found a fix for it. And actually the fixed turned out to be much better. And so, you know, I jokingly told Terry, I said, okay, next time I get upset, just remind me that something good was going to come out of this. So Maria (50:51): Exactly. And that's the way sometimes it does happen. Yes, exactly. I've had that already thing happened too. Yes. Terry - Feeding Fatty (50:58): Yeah. I'm going to have to have him say that again so I can record that part of it because man, I didn't know what was going to happen yesterday. It was touch and go. Roy - Feeding Fatty - Maria’s Amazing Transformation From Supermodel to Culinary Expert and Award-Winning Author (51:10): And it just, uh, I think the message in that was, you know, I just, I kinda messed up my whole night for one thing that, you know, eventually things are gonna work out and, uh, it, it did so awful just say, take a deep breath and uh, you know, and get, get the working on the solution. Sometimes the solution turns out to be much better than, you know, we end up in a much better place than where we were. So Maria (51:35): Yeah. Roy - Feeding Fatty - Maria’s Amazing Transformation From Supermodel to Culinary Expert and Award-Winning Author (51:36): Well, Maria, thank you so much for taking time to come out and talk to us today. It's been such a pleasure. And uh, like I said, we will put the information in our show notes and on the webpage, but I know, I think I saw Terry already, uh, on Amazon trying to get the, getting the DaVinci one there. We're going to both sit down and try to, Terry - Feeding Fatty (51:54): Yeah, I'm going to go out of order, I think, and get the DaVinci one for I am. So, I mean, I'm just amazed by those facts that you shared with us. I am really impressed. I had no clue. Maria (52:06): Yes, yes. Most people I actually do present. I was doing a lot of like live presentations on that. Cause it's just so interesting seeing person. Yes. So yeah. Roy - Feeding Fatty - Maria’s Amazing Transformation From Supermodel to Culinary Expert and Award-Winning Author (52:20): All right. Well thanks a lot again. And we look forward to getting you to come back on and be again, Maria (52:26): Me know. Thank you so much. Thank you. Thank you. Roy - Feeding Fatty - Maria’s Amazing Transformation From Supermodel to Culinary Expert and Award-Winning Author (52:31): So that's going to do it for another episode of feeding fatty. You can find us, of course, at feeding fatty.com. We're on all the major social media networks, as well as a, uh, video of this interview will be released when the episode goes live. It will be on YouTube. We are on all the major podcast platforms, iTunes, Stitcher, Google, Spotify. If we're not on one that you listened to, please reach out. We'd be glad to add you. So until next time that's going to do it for Roy. This is Terry I'll take care of yourself. Bye. www.marialiberati.com www.feedingfatty.co  

Great conversation with Gianluca about Calabria, including it's Greek beginning, food and people, including his grandmother's story about "How God Created Calabria", on the eighth day.Gianluca is a licensed Italian tour guide with twenty years of experience, including leading hiking groups in the Calabrian mountains, working at ski resorts in the Alps and Finland, guiding cultural tours in South Italy and arranging travel for tourist agencies with his own company. He has a passion for history, archeology and geology, which he studied at the University of Bologna. Gianluca’s true love is his Calabrian homeland, which he enthusiastically shares with visitors to his region.You can find Gianluca below.  Mention IG2021!Tour Guides CalabriaZanna TourGianluca@zannatour.comSupport the show (https://www.patreon.com/bePatron?u=30519446)Italian Marketplace LLC Online tee shirts, hoodies and more for ItaliansCalabria ( The Other Italy ) Great book about living and traveling in Calabria

It's time to face #Napoli in South Italy but this time is different: Board, injuries, Covid... Doesn't matter, they want to beat us but this time ADL won't be able to postpone so we prepared the prematch for you with information, dedication and funny comments. There is also our important injury report. . This episode of Stripes The Bianconeri Podcast will be online in your favorite streaming service, in our bio and on RadioBianconera.com or RadioBianconera app by the 10:30 PM (italian time). . Give us a like, share the content and comment with us your opinion about #Juve's match this evening. . #TheStripesPodcast #RadioBianconera #Juventus #ForzaJuve #Calcio #Football #Soccer #Podcast

FIGAViva la Foca e che Dio la benedoca!This could be Italian (in fact it is) but it could be also catalan follow the week theme of the figa!!Phonetic pronunciation: [fiɡa]English - pussyGerman - die FotzeCatalan - conyPortuguese - conaSpanish - coñoMiddle Italy - fregna South Italy - sticchio, pacchio

Giadha A. DeCarcer is the Founder and CEO of New Frontier Data, the authority in data, analytics and business intelligence for the worldwide cannabis industry. An entrepreneur with over 20 years of experience in business strategy, execution, management and business development, DeCarcer’s began her career in banking, and progressed to technology, data analytics, intelligence collection and reporting, and emerging markets across multiple sectors, domestically and internationally. DeCarcer has launched, built and operated four data-centric businesses, including disruptive technologies for the innovation behind Progressive’s Snapshot and Verizon’s Hum.  She is considered an expert in strategic positioning and risk management in emerging high growth markets, as well as a seasoned professional in government and commercial intelligence data collection and analysis. These core focus areas, along with unwavering entrepreneurial drive, have defined Giadha’s career and her vision for New Frontier Data. DeCarcer is an official member of the Forbes Technology Council; her work has been featured in Forbes, Fortune, CNBC, Fox News, CNN Money, Bloomberg, WSJ and many other top-tier news outlets worldwide, as well as in documentaries and books, including “Mary Janes,” “The Marijuana Show,” “The Great Green Gold Rush,” and “Breaking the Grass Ceiling,” among others. Number 7 on the list of the 20 Most Influential Women in Cannabis by greendorphin, DeCarcer has also been designated as one of The Most Powerful Women to Watch in D.C., is a two-time Stevie Awards Maverick of the Year recipient, a 2019 Ernst & Young Entrepreneur of the Year finalist and Moxie Award nominee, and a winner of the Washington Business Journal 2019 Women Who Mean Business Award. Her commitment to education and information sharing inspired her to create The InterCannAlliance (ICA) in 2018. The ICA is a New Frontier Data-led initiative to foster best practices and knowledge sharing amongst newly emerging cannabis markets, introducing what she has coined the “Nine Foundational Pillars” of a healthy and stable cannabis sector. Her continuous pursuit of knowledge has remained the ultimate constant throughout her life and career, also illustrated in her many mentoring and volunteering efforts such as the creation of Women Entrepreneurship Reinforcement (WeR), a program designed to mentor and coach female entrepreneurs establishing their first business.  New Frontier Data, headquartered in Washington D.C., has been recognized in DCInno as one of 17 DC area startups to Watch for 2017 and PC Mag named the company one of just 15 Blazing Hot Tech Companies to Watch. Since the company’s inception in 2014, New Frontier Data has generated the most earned media of any reporting company covering the cannabis industry crossing 15 billion in earned media reach. As one of the winners of the Best in Biz Awards 2019, Most innovative Company of the Year, New Frontier Data is also at the center of the 116th Congressional discussion on federal legalization, providing vetted and unbiased data and analysis to regulators as they assess the potential socio-economic impact of cannabis federal legalization in the United States.   Giadha A. DeCarcer is fluent in five languages including French, Italian, Spanish and Portuguese.  Born in Italy, raised in France and Spain, Giadha earned an Associate Degree in Business Administration from Miami Dade Community College, a Bachelor of Arts degree in International Relations & Trade from the University of Pennsylvania, and a Master of Arts degree in International Security from the Edmund Walsh School of Foreign Service at Georgetown University.   Interview Transcript Max  Welcome back to Episode 53 of the Built on Purpose podcast with Max Hansen brought to you by YScouts where we higher purpose aligned and performance proven leaders. Today, our guest is Giadha DeCarcer, the founder and CEO of New Frontier Data. Giadha, is an internationalist born in Italy, raised in Switzerland, France and Spain. All places I can't wait to travel back to she has lived in six countries across the globe. She speaks five languages and has a keen appreciation for cultural and economic dynamics. Giadha an analyst and strategist by training, a serial entrepreneur by practice identified the lack of critical data and analysis through her own attempted cannabis industry research. Despite ridicule from her peers across banking, technology, energy and defense. She jumped at the opportunity to bring big data, the pillar in any modern burgeoning industry to cannabis. She has built her team of unparalleled experts from fields just as diverse as their own in 2014, New Frontier data started collecting data streams and cannabis, normalize them, and centralize them to provide vetted polished and actionable reporting to the industry before and better than anyone else worldwide. Ladies and gentlemen, let's welcome Giadha DeCarcer. Giadha  8:57  Max, thank you so much for having me. It's a pleasure. Max  9:00  Awesome. Well, I'm gonna start out let's start off for talking about New Frontier data. I just think it's, it's, it's awesome. I want to hear you know, kind of what you guys do. I obviously, the introduction gave a little, little, little piece or a little intro to what you guys do. But ultimately, what problem are you solving and kind of how did you arrive at this? Giadha  9:22  Well, the problem the core problem is visibility and risk mitigation into this booming industry on a global scale. This is an industry that was born of a movement it was some stigma and transparency into it from a financial perspective, from an opportunity and risk assessment perspective was challenging. Arguably, it continues to be challenging. So what we've set out to be to do is leverage cutting edge technology such as Big Data technologies to begin collecting information in a responsible, objective and comprehensive manner, slice it and dice it. So study So that we can get to the point where we're providing actionable intelligence as close to real time as possible to again, stakeholders. Are those looking to become stakeholders in this now global sector. Max  10:14  Awesome. And let me add a little bit on and I and I read a little bit on it, but I'd love to hear it straight from you. What How did you build up the skill sets to finally launch this company? Like, what were the building blocks of understanding and getting your feet wet in big data and getting confident enough to jump into a new industry and apply that those those skill sets? Giadha  10:36  I mean, isn't the whole you fake it until you make it isn't that sweet spot. So if this is you mean, me personally, it was serendipitous I, I say with as much humility as possible that it almost feels like it was meant to be, I had very diverse careers that fit perfectly into new frontier data. So I started as a financial analyst with JPMorgan Chase, right out of college. So I really sort of got the opportunity to understand how financial analytics impact a lot larger company and a market when you're looking at more financial type vehicles or investment opportunities. I then, because of 9/11, I left banking altogether, because I was in New York. And as most of us in New York at the time, it had a massive life changing impact. So I left banking, and I decided that I wanted to join the war on terror. So I got my masters and I decided to go into intelligence collection, then really honing the skills on how do you turn human human, so human collected information into something that's actionable, all the way to the president and to our national security. And then after that, which was a gruesome experience, a very gratifying one, but certainly a very, very difficult career to have. I left after three, four years, and I decided to go into emerging markets. You mentioned I speak languages, I was very fortunate to travel the world. So I figured, you know what, I have financial analytics, I wasn't quite sure what I was going to do with intelligence collection at that point. And so I decided, you know, it was around the time when we were experiencing it, the financial and economic sort of crisis. And so a lot of US companies were looking at the BRIC nations is when the BRIC nations was really hot. So I was like, Well, let me go into emerging markets. When you combine experience in the financial industry, with understanding how to leverage technology and how to collect information for humans to turn it into intelligence and then understanding appreciating an emerging market, then you combine the three, candidly, you have new financial data, where financial analysts with high tech technology collecting information trade into intelligence for an emerging market. So serendipitous, is really the word that I would focus on here for for the answer to that question. Max  12:58  Such an awesome story. So let's take me back to when you were when you went on your, your own search for data and cannabis, what did you find? What did you find? Was there anything out there was it was there a lot of bias? Giadha  13:14  a lot of closed doors, and a lot of people looking at me like I was asking them to show me their undergarments. When I asked for data. And the industry remember that the especially the early folks in the industry, were not folks that weren't necessarily happy to share information with others, right? The industry was sort of operating for many years, decades behind the veil. So not only was there no information whatsoever, it's certainly all of this sophisticated, or I guess, mature market. Usual Suspects were not reporting on the industry, it was too taboo at the time. Countries like the Netherlands that I had really had an industry in one shape or another for decades, hadn't was not collecting any information on it. So that was out. academia had nothing, there was no interest beyond sort of, you know, your brain is a fried egg type of research in terms of cannabis. So it was there was a little bit of research, medical research in California due to sort of cancer and AIDS, etc. But in essence, there was really nothing that we could use from a financial reporting and micro macroeconomic reporting. So we really started knocking on doors, and we spent a lot of time a time building trust within the industry, so that folks would open up to us. So I, the first few years, I was attending 50 to 80 conferences a year, just to literally shake hands and meet folks and let them know that we were here to help them and help the industry by providing transparency, objective transparency, and that we're not going to do so at you know, giving away their competitive edge. It was hard. Max  14:56  Yeah, I bet it before we before we went on the air. Giadha and I were talking about Y Scouts transition into cannabis, I think when we first started four or five years ago now, I think we were a little bit hesitant to put it out front and center, just because we didn't know, you know what the rest of the markets that we're working with banks. So, man, we've come a long ways and and this is a legitimate industry that has a huge market ahead. So, you know, one thing I want to ask is, you know, the international experience that you have, I think everybody that has traveled the world and has spent time in other countries and has seen, you know, different cultures, they start to understand how that, you know, kind of helps them in life and in business. How has it helped you in life in business being that internationalist living in so many different countries, and particularly the countries that you've lived in? are, you know, very, very modern companies that you've probably gained some incredible insights and perspectives from But tell me, tell me a little bit about your background and how that's helped in living in those different countries? Giadha  16:07  That's an excellent question. Thank you for asking it. I guess they'd be too too strong points that I'd make there. The first one is appreciating diversity. I'm very proud of the fact that new frontier data, as it's at its birth, was already a diverse company, from a from a gender perspective, from an ethnic perspective, from a background perspective, from a political perspective, religious sexual orientation, you name it even more just for people, and then went on to be eight and then 15. And today, we're almost 50, we were always very diverse. And I think that part of that appreciation came from the fact that I had the opportunity to meet talent, extremely talented people in very different places. So there really wasn't a lot of cookie cutting sort of, you know, I wasn't really looking for a profile, I really was looking for talent, especially given that we were facing unprecedented challenges this industry was so new, the the questions were asking was so complex with no one else answering them. So right off the bat, I wanted to make sure that we had as close to a 360 view into this very complex environment. And so I was able to bring, I was able to appreciate and identify diverse talent, but that diverse talent was also able to connect with me, because I had that experience. So that I think was a huge, a huge benefit of the traveling I've had. The second one, the further along the way in the industry, I think that I was able to appreciate the fact that the industry will go viral and global, probably faster than some of my peers. I remember in 2015, and 2016. So I remember in 2015, and 2016, when the industry was really at the stage where we still had small investors coming in the average check was maybe, you know, 50, or $100,000, a quarter million dollar check would be a huge deal. Everyone was going into cultivation. Everyone was looking at Colorado and California, to some extent some of the newer states. But you know, all the companies that had entered along with me in 2014, were certainly not looking at an international marketplace, they were really focused on planting their flag and strengthening their position in the very local market. Even ancillary services such as New Frontier data. I immediately started traveling, I went to my first international conference in Israel in early 2016. were identified the first company I wanted to acquire which was again an international had an international sort of angle, it was very much CBD and hemp centric. So I think that because my world My, my world was always sort of cross continental. And cross border II possibly. And I guess I did see the international element and opportunity way faster. We entered Europe before any of our peers in North America we're entering, and we started talking about Latin America before anyone else. And we were the first one to put out a global report. So I think those are the two aspects that probably benefited from my early my youth traveling my early stage traveling. Max  19:35  Sure, well, and on that note, let's go to the other side of the coin. Obviously, your traveled has been inhibited a bit from COVID. How has that changed? Yeah. How has that changed? both personally, you know, because it sounds like you're the type of person that just gets charged up by being in a new place and traveling and taking that on as a challenge and enjoying the journey and in adventure of it. But how How has How has it changed both personally and professionally? Not being able to travel and you know, in getting these advantageous positions that you just talked about? Giadha  20:11  Well, on a personal level, I must admit that traveling is exhausting to me. I'm actually an extreme introvert. I don't appear it I know people will say that Oh Giadha, you definitely you're an expert. Uh, no, actually, I lose energy fast when I try when I'm around people. So I've been able to recharge personally, massively because attending in 30,40,50 conferences a year, the Traveling is pretty tasking. However, from a professional perspective, it certainly has been challenging to keep up with some of the nuance, nuances on a regional basis. For instance, we are expanding into Europe, which is why I'm currently in Europe, by the way, and that one of the reasons is because you're the European market is becoming increasingly important, not only from a consumption perspective, but from a production perspective and export import dynamics that I that we will be discussing later this year and reports but but that are going to become very important on a global scale. But but the the, the, we have been fortunate However, in that the because we're now an almost six year old company, we were at a point internally, at least that we were able to focus internally and the market, the market externally sort of did not experience any massive shift. I don't want to say that the growth of regional markets slowed down, because as you know, cannabis consumption has actually gone up pretty much globally under the COVID app and the pandemic. However, when it comes to massive shifts in Dynamics and trends, we haven't seen that. So we've seen sort of more of a linear growth. Thus, we were fortunate that not that there was nothing really that required sort of this, this boots on the ground last year, because of the pandemic, I would say we will however, need to start traveling quickly this year, because we are beginning to see some pretty strong new trends, for instance, in Latin America, with Mexico and other countries, legalizing and of course, in Europe with a variety of bills and regulatory matters that are evolving. But we were lucky the one year I think gave us an opportunity to breathe and to strengthen and to really put our head down and study. But I think that pause is now short lived. I think it's time to get back out there. Max  22:35  Sure. Sure. Yeah, it's coming soon. Speaking of cannabis consumption, I would love to hear maybe a glimpse into some of the trends that you see coming up like, and I'll tell you on the on the micro level for us, I'm in Arizona, in the US and Arizona legalized obviously, for recreation, and it was this past week, where now it's actually the dispensaries are opening up. And I've heard from people that have been to the dispensaries. I haven't been there any my clients this week since they've opened but the shelves are like empty. I mean, and they were preparing they knew that was coming. And so this is on a micro level. And I know we you know your company, this is the data, but I mean, it can let's get into like, What are you? What are you anticipating, as some of the trends as we start to see, you know, we're starting to see states and countries and you know, the like start to start to move towards recreational legalization. Giadha  23:36  So the recreational legalization continues to be centric in North America. So the rest of the world is really much more interested at least for the time being in in medical applications of the plant, not to say that there aren't pockets of interest in adult use. And not to say that there isn't adults use all over the globe. But in terms of legalization, most of the countries outside of North America are very much looking at legalizing medical use before anything else. Again, with some gray areas here and there, there's quite a bit at least half a dozen nations that it's sort of their their loopholes. What we are seeing in North America, which continues to be sort of the most mature consumer market in the world when it comes to cannabis. One of the reasons because indeed there is a mature recreational adult use market is is the during the pandemic we've seen triple and quadruple the size of individual purchases. So certainly a very much a stock up type of trend, which is basically what you just mentioned. So you know everybody and everything off the shelves in fear that they'll run out and not have it. We were not necessarily surprised about this. In fact, when we started talking about this and predicting this Max  24:56  Sorry, no worries. Giadha  24:59  So we Very much like what you saw in Arizona, there is sort of that stuck up mentality, in case you run off and run your runs out. But this is something that we began to discuss, in fact, in March early during the pandemic, because we were also beginning to talk about it potential recession, economic crisis. And during times of recession, economic crisis, sectors such as alcohol, tobacco, and chocolate and condoms tend to do very well. And believe it or not, recreational cannabis would fall in those categories. I think the pandemic and sort of heightened that further because of the potential because of the stress and anxiety that the pandemic itself was bringing to bear. And that's something that we've seen across the board. So consumption went up. The other interesting trend that's worth mentioning is, depending on the population group, depending on gender and age, an increase in edibles and flower. So a little bit of a decrease in vaping, which, again, not surprising, given sort of what we saw happen in the last 18 months with vaping, and the health, potential health risk and health questions around it. But certainly a very large sort of a, which had begun in 2018, with a spike in edible consumption. And a sort of return to flower, especially high quality flower. So this search for very high quality flower. And that's true across North America. And we've seen where that is true in other nations, we've seen that trend also. Sustained. Max  26:40  Yeah, and speaking of So, you know, in the US, I think, you know, in just my travels across Europe, and I think when people travel Europe, I think smoking is a lot more tolerated, obviously in Europe than it is in the US. I think that there's, you know, some differences there. Is, is do you expect the same decrease in vaping? Is that happening worldwide? Or are you talking more in the US? I'm just I just interested in that, just just to see if there's a difference between the way Europeans look at vaping versus the US, Giadha  27:11  So, that is a very much a North American trend for now. And to be candid with you. And we all were always very honest about, you know, if we don't have an answer, and we don't have a data based answer, we don't tell you we don't know, we don't have as much visibility in other parts of the world when it comes to the annual consumption, as we have in the United States and in Canada. That said, the information that we do have in from Europe and Latin America still does support those trends.  Max  27:37  What from your, if you can share what countries are really going to set a precedence, as you see. countries, I don't want to say get more lenient as far as medical, because medical is medical in it, and you have to go through the medical system, but you only think of what countries are leading the way what when you are going to send signals to you that the industry is really making progress in Europe, when they when what countries do want I mean, Germany, like who's leading the charge, in your opinion, like what are going to be the pillars that really lead Giadha  28:11  from the regulatory perspective, in a in an initial sort of early stage consumption perspective, Germany, England, France, Spain, Italy, those are the those are the nations that sort of seem to have the largest opportunities, we are seeing an emergence in interest from Slavic countries. So the former Soviet nations that have northeast, Mediterranean nations are interested. I mean, the whole Mediterranean has high consumption illegally. So there is an emergence of sort of do, again, driven by this economic crisis, right. A lot of countries just like a lot of states in the US are looking at ways to mitigate the loss in revenue. And so taxation of something that is being consumed illegally is a no brainer. Something that is interesting in Europe, however, beyond the consumption, adults use or medical and medical is still most prominent beyond adults use for now is the interest from a b2b perspective, right? So large consumer packaged good companies, whether it is in food and beverage, or health and beauty are interested in entering the space to address consumption in North America and to address consumption in Europe. But there's some very large multinational companies that are looking to come up with new brands that are seeded with CBD infused products, and even THC infused products. So that's something that's interesting, across Europe that we're seeing that I would say is is fascinating to me. And that certainly shows that Europe is maturing as far as perception even if multinational corporation are getting up to speed faster than the individual concern consumer, then the shift is occurring. Max  29:58  Got it fascinating. I'm gonna start switch gears a little bit, I want to go back to something that I think is awesome. I was super excited to have this conversation with you. What does it mean? And because of what I'm going to ask you, but what does it mean to be a woman and minority owned business or business leader? I mean, it's, you're such a powerhouse, I just want to go back to it. You talked about the diversity and everything that that we're in alignment. And that's important to really building, especially a global business doing what you guys are doing, but what does it mean to you? And then second, these might be together. And I could repeat the questions as you as you unfold your answer here. But I believe everybody's fighting something internally, not necessarily in a bad way. But what are you fighting? And what are you fighting against? Is there something that you're that charges you up? So they're they're kind of two separate questions, but I think you'll you'll, you'll crush them together? Unknown Speaker  30:48  Oh, I The second part is certainly something that I'm gonna have to think about. Again, I fight for so many things on a daily basis, I guess that would be the first answer. Listen, as a business owner, regardless of your gender, or ethnicity or business founder, right? Because can my investors own the business, we all own the business, we're also employee owned. But as soon as the founder. It's, it's just it's a constant fight, right? Especially when you're in such a volatile high growth industry, one that had the type of taboos that the cannabis industry had. I mean, it wasn't exactly a walk in the park. And it still isn't, right. So that's true of any as a female and, and as a minority. And as an immigrant. Some of the things that I often find is credibility, right, I went crazy getting degrees from is some of the best companies some of the best  academic institutions in the world just because of this constant feeling that I had to prove that I could be trusted that I was credible that I'm so and i think that that continues. It's something that many women and many minorities will say, I happen to also have an accent doesn't really help because it isn't exactly a British Oxford accent. So there's it when I pitch investors when I especially as we now begin to pitch very large investors, and we begin to work with very large multinational companies. When in North America, there's always a little bit of of that fight of Yes, I know, I'm a woman, yes, I wear red lipstick. And yes, sometimes I wear a very tight pink suit, guess what I still can speak to you and I can, I can sort of hang in here and be at par with you. However, internationally, I will say that being a woman or minority has helped me so the tables have turned a bit while it was excruciatingly painful, the first three, four years. It's not that we are an international company, my diversity and the fact that I'm a woman is actually helping. So there is a day of reckoning, I guess, as I say, in terms of what really drives me every day. It has changed over the years. At first there was this, this really wanting to there's, I've always been very loyal. And I have been very grateful to the talent and the folks that helped me early on. And so there was this massive need to sort of do right by them and make sure that we succeeded. There were a lot of sacrifices made early on by a lot of people. And so there was that drive of do right by all of them, including investors and and and team members. Today, I think I've returned to a little bit of my a pipe alpha, early youth drive where I just want to win. I think that they're we're in a unique position. And this may seem a little superficial. But we have gotten to the point where we're very well positioned to bring transparency into this industry on a global scale. And I think we can do it right. I think when I say win, it's not just making money, when I say win is I think we can truly elevate the discussion on a global scale whereby medicine is is is being allowed, whereby in jobs are being created, where there is social equity. And so those are the things that I begin to think about after six years, and it's exciting to be able to think of these things do you even believe for one minute in the morning, that we could have an impact on such macro level global matters. I mean, I was an international relations student undergrad so these are the types of things that I'm really excited about to see us take an active role and and and i and i think we can and I am working towards doing it. We are Max  34:40  I I really respect the you know, the the idea of fighting credibility but as I was preparing to talk to you, I'm thinking you might have an accent but you you speak five languages. So you could be talking about me and five, you know, four other languages that I don't even know what you're talking about per se. I mean, I know a little bit but So you're not fighting credibility with me. In fact, the interview with you today for me is helping build my credibility, just so you know. So. So I'm gonna move on to some other probably a little bit more personal questions, but I think you'll, you'll enjoy them and so of the audience, but is there a particular motto that you live your life by? Giadha  35:24  Do it. And I know Nike has its Nikes. But hey, I live by, just do it. I've learned early on in life that fear is is probably one of it fear and envy, right or hatred. But for me fear because I'm lucky enough I don't think I I have had much much envy or hatred in my life. But fear certainly. And I decided deliberately that this should be no fear regret, this is something that's awful. So just doing things not to do it thoughtlessly, obviously, not to be, you know, careless, but certainly to just do it, talking and talking about it, thinking about it too long talking about it too long. I it's frustrating to me. And I feel like it can be a waste of time. So the model for me is, if there's something that we need to do when it just do it. And then if we need to go back and tweak the tweak, but just take that step forward. Max  36:17  Got it, love it. And then you talked about winning, which hits home for me, because when I when the when the gloves come off, and I really think about what are we sometimes if I'm frustrated and moving the business forward, or at the end of the day that when I think about what what am I, What's pushing me? and I say the same thing I want to win. But and and I can trace that back to you know, playing a lot of sports and being competitive. And there's a big difference that I had to learn over time, and being competitive in business and being competitive in sports. But what When did you first starting wanting to win? Like what was it? Was it did you? Did you play an instrument? Did you compete? Like Was there anything like early in your childhood that started you down this feeling of like I want to win? or How are you raised? Like, is there something I just want to go back to like, that really connected with me and I, you know, I gave you some of the reasons. For my early childhood. Most of it was sports related but wanting to win. And for the right reasons. It's wanting to win, it's wanting to achieve certain, you know, goals and hit certain pylons with your company, not only not just making money, but that is part of it. But what was the starter or the driver of wanting to win early in your life? Giadha  37:27  I don't know that anyone's ever asked me that question in such a manner. So very, very helpful question. Well, I, I moved every three years growing up, which is why I speak the languages. But with that came a certain level of solitude and independence and autonomy. Every time I shift countries, I had to learn a new language. And as such that getting getting up to speed with everyone else and not feeling like I was left behind was I guess my first I need to win. That said, I think I was born competitive period. In terms of the sports I always played loner sports began, again, the language barrier. So I'm a runner, and I to this day I run. I remember I was in relays and I wanted to win, I wanted to run against the male team and school and I did, and we won. So there was a little bit of there was certainly competitiveness. But if I had to say one experience in my life that wasn't so young, that truly turned things around and made it that sort of ignited that that drive if not passion. early on. When I moved to the United States, I went to community college for about five years. Again, that was the last language I learned English. And I only knew Romance languages. So this one was the hardest for me. And I was older. So having moved here at 16/17 to pick up in your language at that point was certainly a little more challenging than when you're five or six or seven. So it took me a long time to just get my associate's degree. Again, it's a two year degree and it took me almost five years, but I wanted I really, I was very perseverant. And I remember, my goal was to transfer to a to a really good school, I actually wanted to transfer to an Ivy League school. And I took Esau which is English for Spanish or other languages for many years. And finally I was able to take in normal English and I even got to an honors English class, my last year, all with the same professor from Israel to the honors. So I asked her for a recommendation when I applied to Harvard, Yale and University of Pennsylvania and those were the only three schools I applied to. I also took the SAT like 57 times, literally I kid you not. So when I did that, I provided the time you thought it was all typed, and we literally mercy you know, the typewriter and I sent it again with the forms and the next day she came to the seminar and she she called did class to attention and she said that she wanted to discuss Something that was really important. And it was the understanding of not reach, overreaching in life and not to set yourself up for failure. And she used my application to Harvard, Yale and University of Pennsylvania, as an example of overreaching and setting myself up for failure. Something triggered inside of me that day, the humiliation first and foremost was huge. And the lack of confidence from someone who I thought I had made proud, having gone from Israel to honors, was crippling inside. And I did get into Penn. And I sent her a postcard from it. And from that, beyond, it's been sort of this thing of like, I don't care how many times people tell me, I can't do it, I'm gonna win. Max  40:46  I love it. Thank you for sharing that. For those of the for those of you that are listening, and are thinking about ever giving up this is she learned English last out of all of her languages, and then went on to to be successful, you know, in the academia, world, and obviously successful in business. So thanks for thanks for sharing that. And take an SAT 57 times. I mean, there is perseverance. Giadha  41:14  Maybe we feel less but I took it certainly a couple of dozen times I kid you not I took I took this at, at least across the two years period. My first score was 790. And I'm pretty sure you get like, what 600 points for getting your name right. took me a while It took me a while. Max  41:35  I have a feeling here a pretty humble person. So I appreciate this. When thinking about what's your bit, what would you say your biggest professional accomplishment is today, and I have a feeling you're you always think moving forward. Like you've you're humble you're you feel well accomplished to a certain degree. But I know you have your eyes on something moving forward. But let's stop and just think about what what has felt like the biggest professional accomplishment today. Giadha  42:01  The talent that I was able to bring together and I say I and I say that and I shouldn't because it's we write it really has been. We started with four why I started by myself then it was two than it was four and now we're over 40 people across the world. But, but I do still keep the little part of me that says you know what, Jenna, you brought this team together. And with the help of others, but you did and that that, to me is a great accomplishment because the talent of the company is what drives us. Um, I early on, I was not a micromanager. Like, you wouldn't believe OCD control freak, you name it. But I call I call myself a war General, right? Because at a time of war, mistakes cost lives. And so I made that analogy. We have evolved and and certainly I'm no longer that word general. I don't have to be there's incredible talent around me that now leads lives with me. But it's, it's, it's kind of awesome to see. It really is like it's I never thought I could bring that many interesting and unique and intelligent and driven people together in a rather risky journey. This this is still today a risk, like, obviously much less risky than it was five years ago. But there's still it's still an emerging market and you know, so. So that I would say is my feeling my greatest accomplishment. And you're right, my greatest accomplishment, I believe is yet to come beyond. Max  43:36  But man, our worlds just collided as professionals, obviously our entire business is built off of the premise of talent being the number one priority, and really building businesses. So not surprising that that's where you went with the, you know, with the biggest professional accomplishment. What about on a personal side? What would you say you by the way, you've mentioned some good ones. So I'm not discounting anything you've said. But personally, like a personal accomplishment that you look at, like you'd say, that was one of the biggest for me personally. Giadha  44:08  It's gonna sound a little I don't know if it's gonna sound a little petty. I'm gonna say it anyway. I'm nothing if not honest to the fault. Honesty is our core value number one core value New Frontier data. When that incident occurred, I was waitlisted the school one the English teacher, one I went to, I went to university Pennsylvania, yell straight out, say thank you, but no, thank you. But Harvard, Harvard wait listed me and I had seen the movie with honors early on in life. And I had this sort of vision of you know, one day I want to go to Harvard, I was finally able to go to Harvard as an executive for an executive program. December of last year, now well, the year before last. And it was probably one of the most humbling experiences I've ever had. The type of individuals that I sat across and next to I couldn't believe I was there I mean from soon to be president to incredibly successful multinational executives to scientist and folks that have really, that should get Nobel prizes for peace and a variety of other things. And I, it was a very short program, but to me was something that I always wanted to do. And I guess I'm very academically driven. So on a personal level, being able to do that, while working, and while driving forward without sort of stopping to work. I was very excited to take that off my bucket list. Max  45:41  As you should, Giadha  45:43  I think I'm done with studying there now, because it also, after nuts not been in school for like, 15 years, I kind of was like, What the hell was I thinking, Jesus work what. Max  45:54  So, on kind of that note, and this might fall in line with it, what person has had the greatest impact on your life and why? Giadha  46:05  I mean, this is gonna sound a little cliche, but it's the truth. I mean, my mother, my mother, with her presence, and my father through his absence. And you know, and not to get too personal. But I think that the parent dynamic as many of us, as is true for many of us, a truly shaped me, my mother very early on, as early as 10 years old, sort of, remember this as if it was yesterday said, you always need to be autonomous and independent. And the few things that my father ever said to me early on in life, because after that he wasn't around was, knowledge is power. He didn't say it in English, but it basically translated to that, because I could do he had, he had, I believe, nine he spoke then languages, I had three different degrees in two PhDs, which is why education is so in trenched into me, but sort of the idea of being autonomous, that being strong and independent certainly came from my mother and this this need to, to know and to use knowledge, as my strength is definitely driven by by my father while he was around. Max  47:12  Awesome. Well, I have a very strong mother too. So I can, I can relate to that. And I know I do have some Italian friends and their mothers are usually very there, they have presence presence was a great word that to bring the table there. Giadha  47:27  That's one way to put it. Yes. Max  47:30  So I'm going to I'm going to switch gears just a little bit. But. So before, I'm going to take it into some sort of some rapid fire questions, that'll just be kind of short and a little bit light. But before doing so, I want to kind of go back and just see from your perspective. COVID-19, I always talk to the guests that I've had lately, I've always want to, like reach in and find out what good things have come from COVID? Like, what is it? You know, obviously, you haven't had to travel as much. And you said, That's personally kind of taxing on you. So it's probably allowed you to I'm just making some assumptions to do some things personally that you haven't probably done or maybe never did. But what are some good things that have come of COVID. And I always try to concentrate on the positive side, there's obviously a lot of challenges and things that have come up COVID for people and some very unfortunate things, but what are some things that have come positively from the COVID-19 challenges? Giadha  48:27  So I assume you mean for me personally, not for our company? Yeah, you spending time with my family. I mean, one of the reasons I came to Italy was because I wanted to make sure that my entire family was close by I think the is the crisis at this global scale. When many of us are used to being in different states, hell, in my case, we were in different countries, literally, like we see each other over the holidays. And that other than that, it's FaceTime and zooming. But the this pandemic and and I sort of took it I living in Washington, DC, I actually very early on last year felt that the the situation around election was going to make Washington a little bit of a HUBZone. And so I literally just under the umbrella, we can all work remote, I left and I got all my family together in one place. So one great thing is sort of it pushed us and now that we are close together, not to say that we're all in the same house, but we're very close and literally within five minutes we can see each other I don't think we're going to go back to not I think it reminded us after after living apart for most of my adult life, I think there's a renewed appreciation for being close to family. Not just in a time of crisis, but just periods. So that's one big thing. I I'm pretty I've been pretty high stress and high strung for the past six years. Starting this company was a challenging endeavor. But the COVID-19 answer, as you said, the non traveling did allow me or it forced me I'm not really sure which of the two just to be in a little more introspective and to kebab can take better care of myself, not just for me, oh Lord, I need to be strong and healthy, I can't, you know, I, my immune system needs to be strong, I need to work out more, which I've done in the past, but more meditating, sleeping better, drinking less, to say I was drinking that much, but literally like not at all. And I and that is again, a shift that I hope I can maintain. Because the introspection the meditation every morning, well, it's all it's helped me manage my stress associated with everything that's going on. It's also given me a tap of a kind of equilibrium that I had not had before. So I would say that those those two things, I think we're triggered by this pandemic, for me and my family. Max  50:58  Awesome. Well, let's just dig in on that a little bit further, are there, which you spoke of some of them meditation for for mental, and physical well being, but any other rituals that you have stuck with or that you have now that really help you as a person and as a leader, you know, whether it be what you do in the morning, or just rituals that you that you have two different types of workouts, anything like that, that really helped you to perform better as a person and as a leader. Giadha  51:29  I have one. So I've never presumed to be a yogi. Because I don't know yoga. But I do like to stretch. And I do like to meditate. And I like to read about metaphysics I consider myself a spiritual person, I was raised very religious, and I'm today I think, more religious or more spiritual than religious. Every morning, the first five minutes of my morning, literally, I could still be in bed, I stretched my entire body just sort of and take very deep breath to sort of wake up my body first. And then I spend a few minutes just setting I guess, one could say an intention for the day. affirmation. And I literally, it's, I do it before anything else. Like as I open my eyes, I don't want to waste one second of breath of life without a clear intention of what I'm going to do that day. And it's, it was something that was triggered recently, during this pandemic that I had done on and off, and now I just do it well, religiously. I guess. I even though it's not a religion. But yeah, I have helped me set the tone. I know that Yogi's do it, I don't do it or thinking matter in a way that it's as it's supposed to be done. But the idea of setting an intention for yourself for the day, I think is very powerful. Max  52:54  Well, thanks for sharing, there's a, you know, the last three or four guests, they've kind of poked around in this topic. And I've learned a lot and and I guess not ironically, there's been some sort of alignment in, in the thought of really getting things straight in your mind in the mornings. Ian Lopatin is the chairman of spiritual gangster. He's really into breathing in the mornings, with along with some other stuff. But so thank you for sharing that. I'm going to go through this, by the way, I will say has been one of my favorite conversations like Time flies, and I'm sitting here like, Okay, how do I bring this to a close? Because there's so many, I probably only got through the questions that I kind of structurally have in my head, I probably only got through about 20% of the questions. So there's so much more that I could ask, but and I'd love to selfishly, but for the sake of time and to respect your schedule and everything you're doing. And by the way, she's in Italy right now. So it's what time is it there? Giadha  53:58  It's about 7pm. Max  54:00  Okay, 7pm. So we're just getting started about 10am here. But so one, this is kind of selfishly, I want to ask, but hopefully there's other people that are listening that want to know this question, too. So out of all the traveling that you've done, and the places that you live, like I said at the beginning, they're all places that I can't wait to travel back to some of my favorite places, or some of the places that you live, personally. So what is what's your favorite city in the world? And why that you've been to?  Giadha  54:27  Oh, man, that's such a hard question. It's a really hard question. And I have been asked that before, and I really struggle. Because it depends, and I'm sorry to say that but I'll name a few of my favorite washington dc Believe it or not, despite the chaos that it's recently been through is a city that is very dear to my heart does it because of the education I got there, and the friends I have there and my company was born there and the opportunity that it represents is the capital of the nation that gave me everything. I am today professionally. I love Washington DC. It also happens to be a very European looking city for someone who grew up in Europe, and then was sort of shifted over to Miami, I had a very difficult time in Miami. So Miami would not be on that list. But DC certainly is. I love I love Rome. I love Florence. I mean, those are obviously I'm Italian. And so those are, those are the cities that that truly means something to me. And they're just beautiful in terms of the history they bring to bear. And it's really live museums. But to go a little further away from that in terms of truly beautiful places. I had the opportunity to travel to Victoria Falls, Zimbabwe, as well as Thailand, Phuket. And I cannot think of more. I at least personally have not seen more natural beauty than I have seen when I went there. Truly in incredible, beautiful places. So I would say those, those are the 10 there is one one last one that I will mention, which is kind of unique for those who have not gone to Petra. And can. I'm someone who's traveled a lot. And that took my breath away. It certainly should be considered one of the wonders of the world doesn't really qualify as a city. But it is certainly a place that I would suggest people go It's really amazing. Max  56:32  I would second that. I'd say one of the most amazing experiences I ever had with my wife was in Cannes for the firework show. We did we didn't even know that was happening there. We were traveling and we were getting they're showing us to our hotel at the JW Marriott i think is where we're staying. And they asked he said by the way, you're going to watch the fireworks show tonight. We're like what fireworks show? And then what a question to ask because now we will go back and watch the fireworks show they have. I think it's over four or five weeks, each country puts together a firework show over the Bay of Cannes, and it's choreographed to music. It's one of the most amazing things you'll ever see. I'm sure you've probably seen that. Giadha  57:11  I know. But I tell you what, I'm going to make it my business. This is something amazing. Max  57:18  It was amazing. I mean it when once they told me about it, and then we were out at the beach club, watching them set it up. I mean, they have barges all over the water with a bunch of police around it because it's the other barges full of explosives, but it was one of the most breathtaking taking things you'll ever see in your life. Like it will like bring you to tears without many fireworks with music. And just it was amazing. So Alright, well I'm gonna move into the rapid fire questions. You've been an amazing guest. I'm going to start kind of bringing us to a close but what we're now going to move into kind of some some quickfire questions. What book Have you read more than once? Or what is one of your favorite books? Giadha  57:54  Hmm. I feel like well, I read his news and intelligence reports these days. I can I can tell you I read many of our reports more than once. And some of them are actually not in English. One that I have read multiple times is called Landry. They don't the night of times that it's it's I don't know that if I was ever translated in in English, but it's a childhood favorite of mine. And I've read it in this adult as well. I I actually don't read books multiple times, if I do is for recreational purposes. And I must admit that I don't read for recreational purposes as much these days. So I would say that's the only one that I can say for sure. And the reason why I have read that one more than once is because that is the book that got me into reading. I used to hate reading until a teacher in Spain differentially save forced me to read this book. And that changed me. So yes, let me get on. Max  59:03  Awesome. What's your favorite song? Giadha  59:09  Hmm.I have quite a few Live To Tell I wrote an essay in college about it by Madonna. That's one of my favorite songs. Max  59:20  But what is your favorite word? Giadha  59:24  strength. Max  59:26  What is something on your bucket list that you're waiting to check off? Giadha  59:30  I had to jump off a plane. I have to do it. I'm a little afraid of heights. I just have to face it. Remember fear? No fear. Max  59:38  If you could teach one subject to schoolchildren, what would it be this is you've been through a lot of school and a lot of different places. But so this is coming from somebody that's been in the international school system. So what would it be one subject to school children? What would it be? Giadha  59:54  I don't know if it's a subject that Max and I don't know if there's one word to explain. But learning that the the idea of learning to be kind and listening and instead of understand others around you, I don't know what that's called. But I think we need more of that. And I don't know if that's a subject in school. Max  1:00:18  Almost like emotional awareness. Yep. Are you a morning or night person? I mean, given the fact that I've talked to you at night and given I heard your morning routine, I'm now confused. Giadha  1:00:31  We're both we're both confused my entire life. I've been a night owl. In the past year, however, I've turned into an early morning person coming to the south of it, and I'm in I'm in rural area, South Italy here. I learned now get up with a chicken. And so I'm becoming and maybe it's because I'm getting older, but I'm now definitely more of a morning person. Max  1:00:52  Awesome. If you could change one thing about the world right now, what would it be? Giadha  1:00:57  Oh, Lord. You keep them light. Hmm. That's judgment. I like to stop judging each other. I don't think it's really helping anybody. Max  1:01:09  Awesome. Well, I'm going to leave you the last word. But before I do, I'm going to kind of close this out. This has been the built on purpose podcast with Max Hanson brought to you by Y Scouts where we higher purpose, purpose driven and performance proven leaders. I'm gonna give the last word did Giadha, give us the last word? Giadha  1:01:27  Well, first and foremost, Max, this is a really fun interview. very thoughtful. So thank you for that. I've generally enjoyed it. And then I would leave any listener, especially women, minority, right. And you know, and folks out there that are that feel that they're facing challenges and want to achieve something that I would leave them with, you can just do. Max  1:01:49  Awesome. Well, thank you for sharing. And if you're listening, please be sure to share the podcast and thank you for being a guest today, Giadha this was amazing. I'll be sure to follow up with you and I look forward to reconnecting down the road sometime soon. Giadha  1:02:03  Thank you. Max  1:02:04  Alright, talk to you soon. Thank you. Bye

DJ D_MiND is from Brindisi, South Italy. He won 3rd place in Italy's 2017/2018 Red Bull 3Style competition. He is currently the resident DJ at Dopolavoro Live Club, 0831 Disco Club, and La Plaza. See acast.com/privacy for privacy and opt-out information.

SYNOPSIS:Gerald Thomson, an ex-stuntman in his early 70s, is now the special client of a hospital facility, in Calabria region, South Italy. He is in a wheelchair, as a result of a work accident. Louis, his son, flies from N.Y. to Calanzaro in order to bring his father home--not only because he’s getting married, but also because the medical care in the Italian hospital is rather poor. Gerald stubbornly refuses to get back home.The funny, yet dramatic conflict which arises between the two, reaches a climax when Gerald tells Louis that he is not his biological father. A series of small unfortunate events takes place, culminating with an accident, when Louis kills Maria, his dad’s much younger and beautiful friend. Taking advantage of the fact that Gerald’s brain seems to have been a bit affected lately, Louis calls in the accident, telling the hospital’s personnel that his father is the one who killed Maria.SHORT BIOS:Joe Anania (Gerald Thomson) Joe Anania is a NYC-based actor who was trained as an acting teacher in the Sanford Meisner Technique by Philip Gushee who was one of the founding members of the Neighborhood Playhouse. His acting credits include work on the “Sopranos”, “Law and Order” as well as films, national commercials and theater, performing in contemporary plays, as well as plays by Ionesco, Chekhov and Moliere. Joe recently acted in two One-Act Plays in New York, “The Bear” by Anton Chekhov and “Penguin Blues” by Etan Phillips. Joe was the founding member of two theatre companies in New York City: “Performers Ensemble” and “Inner Visions Theater Company.” Joe’s recent One Man-Show “Split Decision” premiered at the Cherry Grove Theatre, He has maintained his own acting studio since 1993 (ananiastudio.com) PS I was one of his students. Juan Perez (Louis)Juan studied film, theater, and acting at New York University, Brooklyn College, and Michael Howard Studios. He has performed in theatrical and cinematic productions for over a decade. Theatrically, he has performed in productions including ‘A View from the Bridge,’ ‘Wait Until Dark,’ and ‘Pulp Shakespeare.’ In video productions, Juan parlayed his memorable performance as Bernardo in ‘Jose’s Place,’ into the uniquely manic lead in ‘La Casa Loca’(Maverick Entertainment). Juan currently produces videos for corporate clients and artists in Los Angeles.Christy Donahue (Maria/Carla)Christy’s acting credits span traditional theater, interactive dinner theater, commercial and film work, and staged readings (in person, online, and via livestream). Favorite credits include Carol Grady in Brooke and Carly (available on YouTube), Evy Meara in Neil Simon’s The Gingerbread Lady, Karen in Dinner with Friends, and Annette in God of Carnage.Playwright Theo HerghelegiuTheo is a theatre director, playwright, actress and translator, resident in Europe – Romania, Bucharest, with over 20 years experience in Performing Arts, 28 years experience in Creative Writing, Translations, Interpreting and Tutoring, and has had an interesting experience in Journalism. She is also a representative figure with the Romanian Independent Director Carrie Wesolowski is a NYC-based actor, director, host, and singer who has appeared in numerous off-Broadway, community theatre, independent film productions, television and international news programs. Carrie is a graduate of the Gushee/Anania Studio and did advanced work at the Anania Studio. She hosted “Movie Talk Show” for three years. Carrie recently acted in and directed “Love, The TV, and Me at Julia’s Reading Room. Carrie’s latest project is directing and acting in Coni Koepfinger’s “Simon Says, “ a finalist in Playbill VTF Live: https://vtf.live/simon-says/ Carrie is happy to be directing Theo Herghelegiu’s “Ain’t No Sour Cherries For Dinner” and guiding the actors in finding the comedy amidst the pathos.

Vi racconto perchè esistono gli STEREOTIPI sul NORD e SUD ITALIA e se sono veri. Vi consiglio anche 2 film divertenti da guardare per approfondire le DIFFERENZE tra NORD e SUD ITALIA. Qual è la CULTURA nel nord e nel sud Italia? Quali DIALETTI si parlano al nord e al sud? ----- I'll tell you why there are STEREOTYPES on NORTHERN and SOUTHERN ITALY and if they are true. I also recommend you 2 funny movies to watch to learn more about the DIFFERENCES between NORTH and SOUTH ITALY. Which is the CULTURE in Northern and Southern Italy? Which DIALECTS are spoken in the North and South? --- Support this podcast: https://anchor.fm/parla-italiano-con-piazzasquare/support

Deborah Zara Kobylt talks with Giuseppe Marisani and Skyler Mapes about their company EXAU Olive Oil. Giuseppe is a 3rd generation olive oil producer from Calabria, South Italy. His family has been producing premium extra virgin olive oil from their seaside family estate for almost 100 years. Skyler is a 3rd generation Californian with a passion for design and agriculture. After a stint in the wine industry, she realized her true passion lived in the olive groves. The couple has created an Internationally recognized brand that produces one of the Best Olive Oils in the World. EXAU marries the modern culinary needs of Americans with 80+ years of Calabrian tradition.For more information on EXAU Olive Oil: www.exauoliveoil.comFor more information on Deborah Zara Kobylt: www.DeborahKobylt.comFor more information on Little Italy of LA: www.lilaa.orgSupport the show (https://www.paypal.com/biz/fund?id=GYVQXMPXJL9D4)

Deborah Zara Kobylt talks with Giuseppe Marisani and Skyler Mapes about their company EXAU Olive Oil. Giuseppe is a 3rd generation olive oil producer from Calabria, South Italy. His family has been producing premium extra virgin olive oil from their seaside family estate for almost 100 years. Skyler is a 3rd generation Californian with a passion for design and agriculture. After a stint in the wine industry, she realized her true passion lived in the olive groves. Starting EXAU created the perfect opportunity to bring Calabria and California together. The couple has created an Internationally recognized brand that produces one of the Best Olive Oils in the World. EXAU marries the modern culinary needs of Americans with 80+ years of Calabrian tradition. For more information on EXAU Olive Oil click here: www.exauoliveoil.com For more information on Deborah Zara Kobylt click here www.DeborahKobylt.com #SkylerMapes #GiuseppeMorisan #EXAU #OliveOil #EVOO #Calabria #Italy #ItalianCooking #ItalianCuisine #LittleItaly

Nicola Loporchio is a producer and DJ, born and based in Bari, South Italy... In late 2008 he gave life to one of his most famous projects, Nico Lahs, immediately attracting the attention of some of the best electronic music outputs in the underground scene. It didn’t take long for some well-known and respected labels to notice him and, indeed, in 2010 he signed an EP on 8bit Records and since then his career has been steadily on the rise: in 2011 his first EP with Josh Wink's Ovum Recordings, another one in 2012 and, in the same year, also his first EP on Steve Bug’s Poker Flat, to finally come back on Ovum in 2014. During those years, he touched base in some of the most prestigious electronic music clubs around the world such as Cable, Sankeys, Club der Visionaere, Globus/Tresor, KaterHolzig, Weekend and Rex Club, just to name a few. Here he serves up a delicious hour of deep cuts, taking in work from artists such as Marcellus Pittman, Hanna, Carl Criag and Kevin Yost... to name a few. Sit back, sip a cognac and burn one down to this... it's smooooooth. Artist: @nico-lahs

Born in a little chief town in South Italy and now based in Rome, @zeroportrait is strictly connected to the african sounds and derivations with US and UK cultures, carrying on with house music and subsequently in the sound system world with genres like jungle, reggae, dub and 2step, beginning as DJ in small clubs in the Italian capital. After a pause as DJ, he rediscovering the black music and ska roots before his reprise with the RDSNT collective, proposing a more opened concept of clubbing, shared with everyone without precise targets. Actually collaborated with the MC Agronomist from Smania Uagliuns, sharing sound research and philosophical nights in the East Rome suburbs. OTHER VOICES gives power to the voices behind the music of artists and musicians. Their stories build-up to powerful musical narrations where the voice is a musical instrument or a mean through which convey emotions, atmospheres, messages, nonsense. Follow @zeroportrait: https://www.facebook.com/zeroportrait https://www.instagram.com/zero.portrait/ https://linktr.ee/antistandardrecs TRACKLIST: 1) Gil Scott-Heron – Revolution Will Not Be Televised 2) Casino Royale - CRX 3) Goldie – Inner City Life 4) Zero Portrait - Babylon 5) Massive Attack – Karmacoma (Mad Professor ‘Bumper Ball Dub’ Edit) 6) Massive Attack – Karmacoma 7) Bob Marley – Sun Is Shining (‘Soul Rebel’ Edit) 8) Groove Armada – But I Feel Good 9) SL2 – On a Ragga Tip 10)DJ Spinn feat. Danny Brown - Dubby 11)Mixthe vs. Zero Portrait – Blue House 12)Daft Punk - Musique 13)Air – Kelly Watch the stars 14)Marvin Gaye – Inner City Blues 15)Gil Scott-Heron & Jamie XX – I’ll Take Care Of U

An explosion of taste that combines typical flavour of both North and South Italy. - Il nord e il sud d’Italia si incontrano all'osteria Rusco&Brusco di Adelaide.

He was born in 1085 into a noble family of Vercelli in northwest Italy and brought up by a relation after the death of his parents. He undertook a pilgrimage to Santiago de Compostela. On his pilgrimage to Compostela, William asked a blacksmith to make an iron implement that would encircle his body and increase his suffering, and he wore it throughout the pilgrimage. After he returned to Italy, he intended to go to Jerusalem and for this purpose, he reached South Italy, but he was beaten up and robbed by thieves. William considered this misfortune a sign of God's will to stay in South Italy and spread the message of Christ. Because of this, he decided not to travel to Jerusalem anymore and to settle in South Italy, on the summit of Monte Vergine (then known as Monte Vergiliana) between Nola and Benevento, where he lived as a hermit. Here he attracted a number of followers and founded the Monastery of Montevergine. While at Montevergine, William of Vercelli is stated as having performed miracles. One day a wolf hunted and killed a donkey the saint used for towing and other tasks. The saint then turned to the wolf and ordered the beast to offer himself to do all the donkey's previous tasks. The wild beast reportedly became tame, and the people who met the saint were astonished to see such a docile wolf. Roger II of Sicily served as a patron to William, who founded many monasteries for men and women in Sicily. The inflow of the faithful was for the priests the opportunity to exercise their ministry, and the hermit life that William sought was compromised. Moreover, his confreres did not tolerate that lifestyle too austere and full of privations. Therefore, he left Montevergine in 1128 and settled on the plains in Goleta, in the territory of Sant'Angelo dei Lombardi, between Campania and Basilicata, where he began a new monastic experience, a double monastery built mostly by women. He founded several other monasteries of the same rule but mostly remained in Goleta except for some trips to Apulia. Eventually, he died in Goleta on June 25, 1142. Subscribe to Daily Mental Prayer by Email Support and Donate Shop my Catholic Art --- Send in a voice message: https://anchor.fm/shalonecason1/message

CONCEPTUAL, stage name for Simone Scardino, is a DJ, producer and cofounder of the multi-art event platform Friendship Collective. Simone, who just released an album on Oscar Mulero’s Warm Up Records, shares how you may want to find inspiration by looking inward instead of looking for something outside of yourself. Originally from South Italy, he moved to Rome and eventually to Berlin to follow his burning passion for music. At a very young age, he was accidentally introduced to the art of djing by a wedding performer. From that very moment, Simone was hooked and got inspired to start djing himself and later producing music as well. Driven by a strong willingness to represent and create spaces where multiple arts can blend together, Simone has been part of numerous projects and co-founded Friendship Collective, a multidisciplinary event that brings together music, visual arts and performances. In this chat, we talk about collaborations, being selective in sending demos, shaping your own musical direction and - as we get to know Simone’s path - discover one of his strongest values: being honest in any situation.

Ep. 238 - Yuri Buzzi - Speaker, Actor, and Creative Director - Born in South Italy, Yuri had many doors closed for him, After many doors closed for him and 10 years working his way up, study and self-development he had a breakthrough in 2011. Yuri has been working since then with A list directors, productions and brands all around the world, he's also a published writer and with the creative production company he co-owns, he helps brand and private clients to express their need of telling a story or enhancing an existing one. If you need the point of view of a down to earth person, happy and genuinely wanting to share his life experience in the business and in the creative world and how to follow the freedom of expressing yourself, and achieve your goals. Follow Yuri Instagram: @yurjb Website: https://www.yuribuzzi.com/ . Buy me a Coffee: Ko-fi.com/everythingwithange Rate this podcast: www.ratethispodcast.com/everythingwithange Review on: https://www.podchaser.com/users/everythingwithange Facebook: @alittlebitofeverythingwithme Instagram: @alittlebitofeverythingwithme Tumblr: everythingwithange TikTok: https://vm.tiktok.com/pBYS8G/ Reddit: u/everythingwithange Website: www.everythingwithange.com Podcast: anchor.fm/everythingwithange Youtube: A Little Bit Of Everything With Me! Podcast Leave a voice Message: https://anchor.fm/everythingwithange/message Song: MBB - Feel Good (Vlog No Copyright Music) Music provided by Vlog No Copyright Music. Video Link: https://youtu.be/wIDKJeLXO5Q Song: MBB - Coconuts (Vlog No Copyright Music) Music provided by Vlog No Copyright Music. Video Link: https://youtu.be/vUXxwp8pw44 --- Send in a voice message: https://anchor.fm/everythingwithange/message Support this podcast: https://anchor.fm/everythingwithange/support

Alex Tasso AKA Submoon from Taranto, South Italy is back for an introspective trip through some of his deep dubby techno records. "Really happy to be back on this powerful mix series and I thank Alec for this opportunity to spread my mixes through his whole community. Within this mix there is everything that influences me the most, from small reverberated sounds to ethereal cords and pads. I hope this mix will distract you in some way and tell the story I thought about while selecting the records." Alex Tasso, March 2020 https://soundcloud.com/submoonmusic See also: https://soundcloud.com/avenue-red/podcast-042-alex-tasso

Una sera di marzo 2020, otto amici si incontrano attorno ad un tavolo. Un tavolo virtuale, che ospita ADE dal Nord al Sud Italia. Ci siamo incontrati per chiacchierare su quello che sta accadendo in Italia dal punto di vista umano, oltre che didattico e tecnologico. L'emergenza Coronavirus ci obbliga a stare separati, certo... siamo lontani da amici e familiari e anche dai nostri allievi. I mezzi che usiamo per comunicare con il resto del mondo che, muto, là fuori, continua ad andare avanti, non sono più una frivolezza: sono diventati veri strumenti di "vicinanza" oltre che, nel nostro lavoro, di "Formazione a distanza". Abbiamo forse (ri)scoperto una nuova dimensione della comunicazione umana...? Nel podcast senti le voci di (in ordine di intervento): Antonio Iemma, Fabio di Nuzzo, Chiara Guzzetti, Italo Ravenna, Laura Manaresi, Monica Sandri e Serena Zanotti. All'interno del podcast si parla a più riprese della recentissima proposta Apple-CISCO che, in modo gratuito, è rivolta fino al 30 giugno 2020 alle scuole italiane per istituire o in altri casi potenziare lo strumento di videoconferenza che si può usare per comunicare e lavorare insieme con i nostri ragazzi. Chiedi ad un ASE (Apple Solution Expert) informazioni per accedere a questa opportunità. .-.-.-. I brani musicali di sottofondo del podcast (escluso intro e outro) sono frutto delle magiche dita di Pier Scotti: grazie! Il concept e la successiva creazione della copertina generale del podcast lo devo a Chiara Guzzetti, che ringrazio di cuore! One evening in March 2020, eight friends meet around a table. A virtual table, which hosts ADE from North to South Italy. We met to chat about what is happening in Italy from a human point of view, as well as educational and technological point of view. The Coronavirus emergency forces us to be separated, of course ... we are far from friends and family and also from our students. The tools we use to communicate with the rest of the world that, silent, out there, continues to move forward, are no longer a frivolity: they have become real tools of "closeness" as well as, in our work, of "Distance learning" . Have we (re) discovered a new dimension of human communication ...? In the podcast you'll hear the voices of (in order of appearance): Antonio Iemma, Fabio di Nuzzo, Chiara Guzzetti, Italo Ravenna, Laura Manaresi, Monica Sandri and Serena Zanotti. Within the podcast, the most recent Apple-CISCO proposal is discussed on several occasions which, free of charge, is addressed until 30 June 2020 to Italian schools to establish - or in other cases enhance - the videoconferencing tool that can be used to communicate and work together with our pupils. Ask an ASE (Apple Solution Expert) for information to access this opportunity. .-.-.-. The background music of the podcast (excluding intro and outro) are the result of Pier Scotti's magical fingers: thanks! I owe the concept and the creation of the general cover of the podcast to Chiara Guzzetti, whom I thank with all my heart! --- Send in a voice message: https://anchor.fm/alessandro-gelain0/message

Chef Missy Robbins of Lilia and Misi restaurants is the pasta queen of New York and writer Katie Parla knows Italy better than some Italians. These two sat down for a special conversation at The Wing in SoHo in New York City to talk all things Italy. They also discuss Missy’s career, need-to-know travel tips, and Katie’s new cookbook, *Food of the Italian South. * Who does Katie McCall of Two Wild Seeds in St. Charles, Illinois, think is the bombe? Stay tuned to find out! Thank you to Le Cordon Bleu culinary schools and Traeger Grills for supporting our show. Don’t forget to support The Hunger Doesn’t Take a Break initiative from the Food Bank for New York City. Visit foodbanknyc.org for more.

#233 of our podcast series by @barburmusic! ➪ https://www.facebook.com/djbarbur ➪ https://twitter.com/barburmusic ➪ https://www.youtube.com/user/BarburMusic?sub_confirmation=1 ➪ https://www.instagram.com/barburofficial ➪ https://www.beatport.com/artist/barbur/326076 ➪ https://open.spotify.com/artist/73nNk1jpbKCYPAcvvWUv0D ➪ https://www.residentadvisor.net/dj/barbur ➪ https://www.barburroom.eu Born & raised in South Italy, Marco Barbiero - aka Barbur - splits the time between his homeland (Apulia) & Berlin, where he has lived for some years and founded the Barbur Room radioshow in 2014. In 2016 Marco made his debut on the Berlin-based Kuukou Records, remixing “Nunchaku” by the labelboss Simina Grigoriu, join the Kuukou Family & becoming friends with her and the electronic music legend Paul Kalkbrenner, her husband. At the end of the year, the New York-based Big Shot Magazine has included Barbur in the 238 most influential talents list of the year. In 2017 Barbur launched his new own EP on Kuukou, "Under Conditions", featuring two awesome remixes by the Pacha Ibiza's resident Alex Kennon and the french veteran Claude Monnet. Marco in the latest years made gigs alongside Marshall Jefferson, Roger Sanchez, Skin, Hector Romero, Satoshi Tomiie, Bob Sinclar, Ralph Falcon & more. His music today moves between house & techno sound, often wandering in the dark side of electronic music. Recently, Marco has been invited to make a mix for the famous Cadenza Source to Cycle Podcast by Luciano on Cadenza Records. Barbur latest mixes are hosted on Ibiza Global Radio, Pioneer DJ Radio, Deep House London, Data Transmission, Music is 4 Lovers, Ibiza Sonica & other music channels. Tracklist 1. Elfassy - Hollywood (Original Mix) 2. Marcus Meinhardt - Apichada (Darin Epsilon Remix) 3. Barbur - Arpeggio (Claude Monnet remix) 4. Joonas L - Kinki Panda (Hollen remix) 5. Ninetoes - All Night Long (Santè remix) 6. La Fleur - Circadian (Original Mix) 7. Underspreche - From The Exotism To The Future (Original Mix) 8. Waitz - Keep On Dancin’ (Original Mix) 9. Eli Brown - Acid Test (Original Mix) 10. Nakadia - 7 Minutes 2 Midnight (Original Mix) 11. Yin Yang Bangers - Ivorya (Original Mix) ———————————————

This mix is a back to back DJ set from Haiku & Irakli together: it was recorded live the past summer 2018 at one of Italian label Out-ER's series of showcases at Fico d'India (an open air free-entry club placed on the Ionian side of Apulia, South Italy). Irakli is a Berlin-based Georgian-born promoter, DJ and producer; he's founder of the infamous STAUB party running at ://about blank. He was one half of I/Y, he's also founder of Intergalactic Research Institute For Sound electronic label, which released music by Stanislav Tolkachev, Air Liquide, Natalie Beridze and more. Haiku is an Italian DJ, producer and sound designer. He runs two techno labels, Inkblots and Raw Waxes, dedicated to groovy, minimal and soulful techno (he produces records by Developer, Tolkachev, Mike Parker and more). He's also resident DJ at STAUB and founder of the illegal itinerant techno party Knick Knack, running in South Italy. facebook.com/Slam.soma instagram.com/slam_djs twitter.com/slamdjs slam-djs.com Subscribe on Spotify: bit.ly/SlamRadioOnSpotify Subscribe on iTunes: itunes.apple.com/gb/podcast/slam-radio/id584845850 Slam Radio is produced at http://www.glowcast.co.uk For syndication or radio queries, email conor@somarecords.com and contact@syndicast.co.uk

Born in South Italy during the 80's, Christian Lisco is very well known for having an enviable studio with a great collection of vintage synths and drum machines. In love with late 80's and early 90's American music scene, he released tracks on : Komisch, Krill Music, Hardmoon London, Wilson Records, La chinerie, Paramount City Records, Quality Vibe and Raw Culture. Follow CHRISTIAN LISCO here: Resident Advisor: https://www.residentadvisor.net/dj/christianlisco Facebook: https://www.facebook.com/Christian-Lisco-67318706738/ Instagram: https://www.instagram.com/christian_lisco/ Soundcloud: https://soundcloud.com/christian_lisco Beatport: https://www.beatport.com/artist/christian-lisco/402567 Discogs: https://www.discogs.com/artist/3814984-Christian-Lisco

This podcast is hosted by @mike-tansella-jr an underground DJ/selector from Bari, South Italy. Ever since 2013, he resides and plays around the Berlin area. In this Jazzy Vinyl only set Mike Tansella Jr reflects on his earlier days as a selector. He brings all his favorite artist such as Theo Parrish, Herbie Hancock, Marcello Napoletano and more. For the tracklist write a private message to @mike-tansella-jr.

Marco Cassanelli, deejay producer. His first approach with the newer trendy music in 1990 was soon followed by collaborations in the most important events involving the lastest trends in Italy. Cassanelli's ever evolving passion for everything techno, deep and minimal as well as his expressive acoustic ability led to numerous requests for his much sought after style in the most prestigious clubs in South Italy, musician, passionate about modular synths always in search of analog sounds. Included among the numerous discografic productions and collaborations created by Marco Cassanelli are his latest Vinyl Releases by eMBi Music, Star dub, ROHS!, GabCat Records, Linear Movement, Vuo Records, Hashplan, Baile Musik, OVUNQVE, Chelsea Hotel Records. Follow MARCO CASSANELLI here: Resident Advisor: https://www.residentadvisor.net/dj/marcocassanelli Facebook: https://www.facebook.com/marco.cassanelli.9 Instagram: https://www.instagram.com/marco_cassanelli/?hl=it Soundcloud: https://soundcloud.com/marcocassanelli Beatport: https://www.beatport.com/artist/marco-cassanelli/209411 Discogs: https://www.discogs.com/it/artist/1790472-Marco-Cassanelli

Brunno discusses his experience as an auditor before following his true passions and entering the art world! He advocates for a multidisciplinary approach to the arts, simplicity, explains the basics of time-based media conservation and his upcoming projects such as TRACE in Berlin and an exciting residency in South Italy as part of Zagara Foundation opening in 2019. Tracklist: The Golden Filter - We Are The Music MGMT - When You Die Feist - A Man Is Not His Song Yelle - Mon Pays Metronomy - My House For more on Brunno, or to get in touch, please visit: www.brunno.art

Hello ! This week we present you a duo of artists that already made great remix for us : Mediahora Mediahora is a duo of friends: Cristian: rational and manic for perfection;and Angelo: spontaneous and creative. Both great friends from South-Italy, are taking their first steps into the world of the clubbing as fanatics and fans of '' House Music '. In January of 2015, they give life to the "In Time" album that describes their sound with a precise decided attraction to the percussion sounds added to Dark / Minimal, The same kind of sounds characterizes their DJ sets proposed in B2B, truly original representation as synergy and dynamism compliment. Currently DJ / producers at the SK Recordings label , Antonio Lananna aka Dj Skizzo was their mentor They produced releases on many labels such as : Nopreset Records, @Moog Modular, Jekos Music, Sousa-Label, Safe Underground, Rimoshee Traxx, Over Records, Klangwerk Records Facebook : Mediahora Beatport : https://www.beatport.com/artist/mediahora/479726 Soundcloud: http://www.soundcloud.com/ediahora Twitter: https://twitter.com/_Mediahora Resident Advisor: https://www.residentadvisor.net/dj/mediahora Booking:booking@skrecordings.com Contact/ Promos:mediahoramusic@hotmail.com --> Sunday at 21.00 on Radio Vibration Brussels http://www.vibration.fm/player/brussels.htm --> Tuesday at 22.00 on Total GrOOve Radio http://www.totalgrooveradio.com --> Monday at 08.00 and Wednesday at 22.00 on HouseOfHouse http://houseofhouse.be/ TRACKLIST 1 - Mediahora- Rockstar (Guti Legatto Remix) Nopreset Records 2 - Luca Lento (Dj Producer) - Re_Quest (Mediahora Remix) Kúbu Music 3 - Jon Tsamis - Taken (Steve Sai Remix) Jekos Music 4 - Davide T - Tronic (Original Mix) NOEXCUSE 5 - Marco C - How We Do (Juanito Remix) Haus22 Records 6 - Chris Main - Get Down (Original Mix) Shake Limited 7 - Gianni Cuomo - Woo! (David Zor Remix) Antura Records 8 - Saul Antolin - Side Side (Original Mix) Kubu Music 9 - Dj Lowell - Black Night (Original Mix) Shake 10 - Avermass - Raw Night (Original Mix) SELECTECHouse Label 11 - Novodiscc -Playground (Original Mix) Safe Music Records 12 - Raized Bad Boy (Original Mix) Otgen 13 - Mediahora, @Pablo B. - My Turn (Original Mix) Antura Records 14 - Emanuele Inga - Pocimas (Guti Legatto , Tonny San Remix) TRES14 MUSIC 15 - Jagg Barcelona - Black Swan (Original Mix) Beats Life Records 16 - Paul Quzz, Rone White - Control (Mediahora Remix) Klangwerk

In this travel class, Rick Steves explains how Italy intensifies as you plunge deeper — from the urban jungle of Naples (birthplace of pizza) to the ancient ruins at Pompeii to the stunning scenery of the Amalfi Coast. Visit http://www.ricksteves.com for more European travel information.

Melania . is a young and very dynamically developing Polish artist based in Berlin. Resident of Über Berlin, part of Advanced, and member of female:pressure, her musical journey is already wild and adventurous. Even with a short time to gain experience until today, she has already seen two festival performances getting added to her track record - in South Italy and Poland - and a range of other frequent performances Europe-wide where she has left everyone with jaws down, including of course our founder and senior manager who has over 10 years of experience and a 4-digit number of artists in his scouting experience. Alongside her DJing, she is also firmly focused on her own productions which have seen the light in respected labels or will come to fruition through upcoming releases in the coming months. She delights in dirty, heavy and energetic industrial Techno/Experimental, periodically combined with a creative touch of emotional melodies and vocals. This sound evokes what is beyond the words, reaches directly to the heart and unleashes the soul. She takes risks and treats techno as it needs to be treated by combining every possible sound in her sets and therefore making it having no boundaries and limits - being free. Because that's what techno is: Freedom of acting, doing and being. Each of her sets is a story with a complex plot, keeping her audience in constant suspense and anticipation. Her unique vibe relies on unpredictability, harmony and constantly being on the move. Keep your eyes on this lady and be ready to experience live by yourselves her intelligent track selection and skills, at our upcoming -and very exploding- Advanced events. Find Advanced on Web: http://www.advanced-music.com/ Find Advanced on Facebook: https://www.facebook.com/advancedPR Find Melania . on Facebook: https://www.facebook.com/melania.page Buy ''Melania . - Concordia EP [Labrynth]'' at: https://www.beatport.com/release/concordia-ep/1780969 Tracklist: 01. Hercegovina - Loyalty 02. Christian Scalas - Echoes From The Mediterranean 03. Max Richter - Path 5 Delta 04. Lakker -Reclamation 05. Var - Pictures Of Today 06. Covered In Sand - Heaven's Gate Suicides (Vatican Shadow Remix) 07. Annanan - Willis 08. Aisha Devi - Aurat Tool 09. Aisha Devi - Mazda 10. Deutsch Nepal - We are all Prostitutes 11. XXX - Don't Stop 12. Eomac - Same Heart Same Breath Same Life Same Death 13. Sawf - Lux et Obscuritas 14. ANFS - Cants 15. Kris - Wadsworth-Rhumba 16. Fausten & Ontal - Evisceration (Ontal Remix) 17. Deutsch Nepal - Regen 18. Sawf - Lux et Obscuritas 19. Ancient Methods - A German Love 20. Hodge - You Better Lie Down 21. Vatican Shadow - More Of The Same 22. RE_P - Unmanned Aerial vehicle 23. VOFA - Belly Tool 24. Bojana Nikolic - Pitaju Me Odakle Si Plavka 25. Sawf - Rota 26. Draag - Object Of Desire 27. Monolith - Disco-Buddha 28. Melania - Amor Antiquus 29. WarinD - Recovery (Falhaber & Huck Farper Industrial Version) 30. Raär - Sometimes I Hear Sirens 31. Anna Caragnano & Donato Dozzy - Starcloud

Off White Records Podcast #04 Artist : Hanubis BIO Alex Iacovelli "born in Italy, in the city of Foggia in Puglia, it shows since childhood a strong passion for music. His first debut in 2009, first for private parties under300 and later in the clubs of South Italy. He has collaborated with various local staff, generating greater interest and appreciation from the public for his energetic and engaging sound, even dictated by a charismatic personality. In 2012/2013 there is a new phase of his career, first music productions Tech House and Techno with the support of 'labels Ultradrum Records and Music Chapeau. more and more honing his technique in the production and supported by international artists, he has released release also for 3Exit Group Recordings, for Moonshake Records for: KLINK: ROOM. In 2013 he began his journey as a resident DJ for the "LEBEN SOUND UM" and performed as a warm-up together with international artists (Marco Faraone, Luigi Madonna, Audiomatiques ..etc). In 2014 he released the release for DOPE NOCODE Music and Records, the latter having some success since supported and played by the Canadian DJ "Minus" famous label: Richie Hawtin. In 2015 through a period of great musical growth, releasing an EP on SANITY RECORDS label of Cuartero, and creating a new musical journey, with the name Aka Hanubis, gender techno, releasing an EP OFF WHITE RECORDS, played SAM PAGANINI and supported by artists like BLEAK and BASIC SOUL UNIT, and subsequently on SYNCOPATE "ADAPTER Ep" supported by Nihad Tule and Kaiser Souzai and many moore .... Currently, Alex is Resident Dj in "LEBEN SOUND UM". Tags: Moonshake RECORDS, MUSIC HIGH PRESSURE, NOCODE RECORDS, MUSIC CHAPEAU, ULTRADRUM RECORD, 3EXIT GROUP RECORDS, KLINIK: ROOM, DOPE MUSIC, RECORDS SANITY, OFF WHITE RECORDS, SYNCOPATE. Feedback Track Support: Joseph Capriati, Sam Paganini, Bleak, Basic Soul Unit, Richie Hawtin, Maceo Plex, Nicole Moudaber, Stefano Noferini, Federico Locchi, Alex Blacks, A ++, Marko Nastic, Nick Garcia, Gaga, Miguel Herrnandez, 2Loud, Marco Yanes, The Deepshakerz, Marco Carola, Umek, Drumcomplex, Forest people, F.Loppy Yo, Tania Vulcano, Trestone, Joran Van Pol, Andie Klaer, A.Paul, Johan Dresser, Gare Mat K, Matthew Jay, Adam Beyer, Alessio Mereu, Mihalis Safras, Danny Tenaglia, Egoism, Lea Dobricic, ISMAEL RIVAS, Tedd Paterson, A. Trebor and many more ...

Amilcare Grieco - brand ambassador of Cantine del Notaio of Rionero in Vulture - tells DiWineTaste readers about the famous territory of Basilicata and Aglianico, prestigious grape of South Italy, an extremely versatile variety capable of making different wine styles, from sparkling to full bodied red wines.

OSCAR ROCHA is a prime example of an artist working within the shifting spaces, faces and cultures of the underground electronic music scene. Rocha's eclectic mix of high-energy yet beautiful melodies create funky, dance-inspiring environments to move anybody. From a young age, Rocha immersed himself in music; he gained experience playing in Indie and Punk Rock bands and it was during this time that he further developed his interest and exploration into the realms of composition and experimental instrumentation. Rocha's curiosity with new sounds and possibilities allowed him to explore the diverse avenues of electronic music and he hasn't looked back since. Rocha is not one to be categorized, although mainly influenced by house, experimental music and techno, his sets go a lot of different places. Without abandoning his roots, his productions are reflections of what happens on the dancefloor; the subtle moments of the the calm before the storm or the intense climax of a beat dropping only to dive into more melodic, drone status. His constantly evolving sounds are a stunning result of his keen interest in music, new and old, as well as the growing collaborations he continues to foster. To experience Oscar Rocha on the decks is like having an intimate one-on-one conversation with the artist and his knowledge about up and coming music. He pays particular attention to the quality of sound, but even more than that, the experience. Oscar Rocha's sets are not about ego or genre style, but about having an all-around good time. For MASSIMILIANO TOSCANO (Ma:to), doing music could be similar to a religion. It’s not has to be a hobby, or a simple job, but you have to commit yourself, deep into music. No wonder that his perception and radical conception about being a musician was influenced by the classical and intense formation he received since he was eight years-old. Indeed, at this age, he started to learn and play violin in the local Academy of his small town in South Italy. At 12, he gets into the Conservatory and starts to play in an orchestra. He remembers now how ambivalent could be the feelings you could have over there, when you are only a kid, and dedicated your life to music but enjoying so much to play and practice violin, and, in the meantime discover and improve electronic music thanks to well-informed friends' group and local record shop. Time to stop classical studies for a while, Massimiliano move to Rome, start studying Sound Design, to keep into this musical way of life and graduating with the great outcome of 100/100 cum laude. But Rome is a bit too conservative, even if people want to make it a creative city and so, he moved to Berlin in the summer of 2012. This city offers you this special atmosphere, and this special people.You don't need to search to find out confident, relaxed and interesting ambients here. Currently, he's working in a Studio specialized in media productions and working out on his music. Work is his key word. He's trying to be more selective, more mature in his approach on the electronic music also. He developed a real interest for old stuff, from the 50's or the 60's and the dry sound of Berlin, this dynamic place that give you some reminiscences of your childhood, the same feeling as in the old good Kindergarten. Give you the capacity to be a child, again. And isn't this really important, for someone who played violin all his childhood, to have back this little part of freedom ? soundcloud.com/ma_to

Power and character, as well as elegance and versatility, Aglianico is capable of expressing its magnificence from sparkling to sweet wines, as well as whites, rosé and, of course, great reds. A grape or remarkable personality, Aglianico is the absolute protagonist in Campania and Basilicata.