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 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...
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...
Cappelli Cocktails
Conserve Cocktails? Extra Virgin Olive Oil Cocktail? What the what?
Yep, folks, with a little imagination and booze, you...
039: One of the best authentic Italian meals ever
Antichi Sapori definitely serves one of the best authentic Italian meals ever — really one of the best meals ever period, Italian or not.
And,...
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...
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...
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...
