Titoli in Enogastronomia

I miei osti, viticoltori, ristoratori. I miei piatti e calici

West 6 is a podcast about cocktails, told as the stories of the people who made them, the bars they were made in, and the unlikely details that history forgot. Our show is for engaged home bartenders, beverage industry professionals, and anyone who would rather hear the mixology story behind a drink than be told to try it. Each episode follows one cocktail. The history. The contradiction. The bartender who got the credit and the one who actually invented it. Hosted by Scotty Clarke, a charming rogue and craftsman who treats mixology as obsession. New episodes every week. Subscribe on YouTube, ...

Il Podcast su Tracciabilità e Sicurezza AlimentareCome nella tradizionale zangola che trasforma il latte in burro attraverso un processo controllato,tracciabile e ripetibile, così nel mondo alimentare moderno ogni prodotto deve seguire unpercorso preciso, documentato, sicuro."Dentro la Zangola" è il podcast che esplora l'universo della tracciabilità alimentare: dallenormative HACCP alle tecnologie blockchain, dalla sicurezza in cucina alle innovazioni chestanno trasformando il settore food.Qui dentro parliamo con esperti, consulenti, ristoratori, produttori e innovatori. Smontiamo ...

Rebstock Geflüster - der Podcast direkt aus dem Weinladen. Ehrlich, unterhaltsam und mit einem Glas Wein in der Hand sprechen Thorsten & Kerstin über Wein, Menschen und alles, was zwischen den Reben, Ladenalltag und Leben passiert. Hier gibt es echte Geschichten, Einblicke in den Weinbau, Genuss-Tipps und verrückte Erlebnisse und Gespräche über das, was uns bewegt. Für Weinfans, Neugierige und alle, die gute Gespräche lieben. Jede Woche eine neue Folge - charmant, direkt und mit Herz. Rebstock-Geflüster - weil Wein mehr ist als nur ein Getränk

My name is Natalie Sideserf and I make cakes that don't look like cakes 💚

Episode by episode commentary and questions on America’s Culinary Cup by Cara Stadler, as interviewed by her brother Russell.

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嗨，我是領航員魯魯。專長是把「不知道怎麼排行程」，變成「這趟旅行也太好玩了吧」。這裡分享自由行攻略、旅遊心得、避坑經驗，還有那些旅行教會我的人生小事。畢竟旅行最厲害的地方，從來不是去了多遠，而是回來後，你變得有點不一樣了。所以請跟著《請讓我為您規劃下一場旅行》，讓我為您避雷及規劃，讓您能更順暢更簡易的出發自由行吧?部落格：請讓我為您規劃下一場旅行｜方格子 vocus(各式精彩旅遊文章)聯絡信箱：a0983399086@gmail.com

Welcome to USA Restaurants Meal & Menu Reviews — your ultimate food guide to restaurant menus, meal reviews, trending food items, and hidden gems across America. We review popular restaurant meals, menu prices, new food launches, and must-try dishes to help you decide what to eat next. Perfect for foodies, travelers, and restaurant lovers in the USA.

Join Zack and the Forkful team every Monday as we digest a new, niche area of the science behind our food and drink – biting back against myths with proven facts and putting them to the test in The Forkful Kitchen. Follow Forkful on social media @forkfulmag on Instagram, TikTok, YouTube, and Threads. And for more simplified food psychology, head to forkfulmag.co.uk

Il podcast "Lo sfincione di Bagheria: storia, profumo e tradizione" è stato realizzato dalla classe II F dell'ICS "Ignazio Buttitta" di Bagheria nell'ambito del progetto "Connessioni digitali", in collaborazione con Save the Children. Il podcast si organizza in 5 episodi, che trattano dello sfincione bagherese, piatto tipico della gastronomia locale, dal punto di vista storico, culturale e della promozione del marketing territoriale. Nel corso dei vari episodi sono stati intervistati dagli studenti tre diversi "esperti esterni": la signora Dorotea Tomasello, nonna di un'alunna della classe, ...

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The CafeUn3 Report, we go beyond the headlines — delivering sharp analysis, bold opinions, and unfiltered commentary on what’s trending, what’s worth watching, and what’s actually influencing the culture.If you’re a film fanatic, a food lover, or someone who stays tapped into what’s next, this is your go-to source for real conversations that hit different. 👉 Follow, subscribe, and join The CafeUn3 Report — where film, food, and pop culture come together.

Interviste esclusive a chi il vino lo coltiva, lo produce, lo crea, lo tramanda e gli dà un anima.In ogni puntata un protagonista diverso ci farà scoprire come, dietro ogni calice di vino, si nasconde una storia ed una vita intera di passione.Produttori ed esperti ci accompagneranno alla scoperta di storie autentiche, fatte di lavoro, scelte coraggiose e profondo legame con il territorio.

Una serie in 5 episodi di Topic, scritta e condotta da Eugenio Signoroni, e prodotta da Piano P, che vi porta alla scoperta del Bitto e del Valtellina Casera DOP, delle persone che li producono e dei luoghi che li custodiscono. La Valtellina è un luogo tanto splendido quanto poco conosciuto. Tra vette maestose e pascoli secolari, borghi di pietra scura e vigneti appesi alle pareti rocciose, sono custoditi due formaggi che raccontano del rapporto dell'uomo con queste terre. Il Bitto e il Valltellina Casera DOP sono un patrimonio gastronomico non solo di questa regione ma dell'intero Paese e ...

The Let's Talk Agriculture Podcast is your go-to space for conversations shaping the future of food and agriculture across Africa and beyond.We bring you real stories, bold ideas, and practical solutions from the people driving change in the agriculture ecosystem.For collaborations, email podcast@letstalkagriculture.comSupport us on selar.com!

鳥居食品株式会社 代表の鳥居大資が、“ソースって実はここまで奥深い”を、耳で楽しくほどいていく番組です。 スーパーで手に取る一本のソース。 その裏側には、生の野菜を丸ごと使い、ゆっくり煮込んで旨味を引き出す手間と時間があります。裏ごしではなく石臼ですり潰し、皮や種まで余すことなく活かす工夫も。 酸味の要となるお酢は自社で醸造。昔ながらの静置発酵でじっくり育て、さらに寝かせてまろやかさをつくります。...

Un espacio dedicado a toda la comunidad baja visión