048: Villa Cappelli Guest Chef
After a long hiatus, we are back to give you updates on happenings at the villa from record snow storms to our latest guests....
057: It’s Not Only Rock ‘n’ Roll
We move outdoors to sit among the olive trees for our second part of our interview with rock ’n’ roll royalty Jenny Boyd. We...
060: Italian Villa Projects
In this podcast, we catch you up on the projects we’ve been doing at the villa during our “off time” without guests. ...
7 Great Reasons to go on a Puglia Culinary Tour
While Italy has a ton of great culinary tours, we think Puglia really is THE place for foodies. Here's why:
1. You'll tour the hottest...
Italian Cooking Tip: Eat Seasonally
Shop like an Italian and buy only ingredients and foods in season. Everything will be more flavorful and nutritious. Plus, it inherently adds variety...
047: International Nomads Austin and Geneva
Enjoy our interview with our recent guests 10-year-old Geneva and her father Austin, who are traveling the world together.
Topics we cover:
An introduction to...
Cappelli Cocktails
Conserve Cocktails? Extra Virgin Olive Oil Cocktail? What the what?
Yep, folks, with a little imagination and booze, you...
061: Day in the life Running an Italian Villa
In this episode, we try to give you a bit of behind the scenes look at what it’s like to run a...
Italian Food Tip: Aged Balsamic Vinegar
Aged Balsamic Vinegar (15 years or more) pairs really well with Parmigiano-Reggiano. You only need a drop as the Balsamic will very strong, thick...
Italian Travel Tip: Ice
Italians don't use a lot of ice. Be prepared to drink your water, soda and other beverages without ice, though they are usually cold...
