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....
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. ...
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,...
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...
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...
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...
19 Reasons to love Puglia, Italy weather in the summer
There are lots of reasons to love Puglia, Italy weather, but in the summer it's taken to a new level.
#1 Beautiful Beaches
OK, this one...
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...
Cappelli Cocktails
Conserve Cocktails? Extra Virgin Olive Oil Cocktail? What the what?
Yep, folks, with a little imagination and booze, you...
