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...
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...
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...
055: Spring in Puglia
Another quick catchup episode, talking about spring in Puglia, our new dogs, our spring projects, and other odds and ends of life in our...
Italian Cooking Tip: Artichokes
Forget the lemon or vinegar. To keep your artichokes from browning while you're waiting to cook them, just add a pinch of flour to...
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...
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...
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. ...
049: 15 Strange Things Italians Do
To start with, this should probably have a major subhead: "15 Strange Things Italians Do that are strange to Americans." Because I'm sure they...
