Explorez tous les épisodes du podcast Living Villa Cappelli
| Titre | Date | Durée | |
|---|---|---|---|
| 065: Paul Cappelli | 10 Sep 2020 | 00:19:46 | |
So, full warning, this is not a happy podcast. But I just wanted to say a little about Paul and thank you all for your support.
For those of you that don’t know, Paul Cappelli passed away this year after a short battle with cancer.
From all of us at the Cappelli family — Steven, Connie, Nikki, Casey, and Logan — we want to thank you all of you so, so much for all your support.
His creative, amazing, loving, and bigger-than-life spirit and love for all things Italian will live on in everything we do at Villa Cappelli. Forever.
Thank you. | |||
| 064: Translating Pasta | 17 Apr 2020 | 00:32:07 | |
We take a lot of pasta names for granted. Sure, we all enjoy “spaghetti,” but do you know what it means? How about “penne” or “fusilli”? In this podcast, we talk about the names of various pastas. And in many cases how the name describes the shape. If you want to see actual pictures of the various pastas, check out all the pics in the show notes. Also, at the end the podcast, we give you a few cooking tips on pasta. | |||
| 063: Caremongering, the virus, and gardening — oh my! | 02 Apr 2020 | 00:30:18 | |
The title pretty much says it all. We talk a little more about the coronavirus in Puglia and how Italians are dealing with things. Luckily the medical system here is very good. We talk Caremongering. A wonderful movement started in Canada. Essentially, it is a movement encouraging acts of kindness or assistance, especially to help vulnerable people, during tough times, like the COVID-19 pandemic. And while it’s not an Italian expression, the sentiment is totally Italian. Typically Caremongering revolves about starting your own local Facebook group. The more local, the better, like smaller towns or regions or neighborhoods in big cities. Typically, posts are divided between two main topics: #iso and #offer. #iso posts are for people "in search of" help, whereas #offer posts are for people offering help. For example, someone posts they are #iso toilet paper, and a neighbor can drop some off on their porch. So, since we are spread wide and far in this group, feel free to start your own local Caremongering group! Not sure how? Here are step-by-step instructions: https://www.facebook.com/help/167970719931213 Then we talk a bit about what we are harvesting from the garden as well as planting. I’m not sure how we got on the top of canned bread, but I promised pictures in the show notes. So here it is. | |||
| 062: Our experience with the coronavirus in Italy. | 27 Mar 2020 | 00:25:22 | |
Not much in the way of show notes for this episode guys. And this might be a trend as we focus more on putting out good audio, and not so much on the show notes, so we can do more podcasts.
This episode, we catch you up with what life has been like with the coronavirus here in Italy, and more specifically, Puglia. It is definitely a strange time, but very manageable and fine from our perspective.
Do you have a question you'd like answered? Anything we didn't cover? Let us know in the comments. And we'll give you updates very soon in the next podcast.
Stay safe everyone! Wash and sanitize those hands! | |||
| 061: Day in the life of running an Italian Villa | 11 Nov 2019 | 00:35:58 | |
In this episode, we try to give you a bit of behind the scenes look at what it’s like to run a villa, especially from the tour and vacation rental aspect. We cover all sorts of topics, including: • Breakfasts, as far as what we serve and why a simple breakfast is never a simple breakfast • Laundry. Again, while for most a load of laundry here and there during their week is a normal chore. There’s nothing normal about it when you have 10 bedrooms of sheets and towels to wash each week. Plus, you have to head down to hang them up to dry, which is another trip in and of itself. • Meals. How we design meals and cook them, with and without guests. If you’ve ever made a big holiday meal for your family, you probably have some idea the amount of work that goes into that. So when are cooking for say 15 to 20 people each day, the chopping, cooking, and cleaning all add up. • Touring. Paul is the man who drives everyone around on tours. So after breakfast, he’s driving everyone to the next site and leading the tour at that location. He also sticks with everyone to order everything for each meal, and make sure everyone is taken care of at the restaurant. • Shopping. This is never a quick task when food shopping in Italy. You could just go to a supermarket, but we never do. So you head to your butcher. Then the local produce vendor (aka farm stand essentially). The baker/breadman. The local cheesemaker. Etc. Etc. Etc. We, of course, have our favorites spread all over town. So Paul is either driving guests around to visit each store during our tour. Or if we are making meals for guests, he is doing the shopping for that. • Cleaning. This isn’t just about a turnover day, which is always a very long day, but also about during the week. On the turnover day, you have to clean up the whole villa. Which meals cleaning 10 bedrooms, 2 common rooms, the kitchen, and all the outside spaces. During the week, there’s just normal everyday cleaning, but also clean up after a meal with guests. Which if you are serving a four-course meal to 20 people means 80 plates alone, not counting pots, glasses, etc. • Entertaining. Probably the most fun, but this would include handling happy hour drinks, taking guests on special outings, and at as a concierge. • Product work. So when we don’t have guests, we switch to making products to sell to mainly the U.S. So this includes, of course, harvesting olives, taking them to the mill, etc. It includes catching up on inventory and making other products like our conserves. It’s putting labels on all the packaging and making sure everything is ready to ship the states. All the stuff you might think of with a business like that.
So, that’s just a bit of our excuse for being so tardy with doing more podcasts, but we do hope to do more very soon! | |||
| 060: Italian Villa Projects | 22 Mar 2019 | 00:29:20 | |
In this podcast, we catch you up on the projects we’ve been doing at the villa during our “off time” without guests. From major new interviews to unexpected construction, we’ve had a lot going on.
Topics we cover:
• Paul’s interview on CBS Sunday Morning about olive blight in southern Puglia that is destroying a lot of olive trees
• Here are some excerpts from the written story: Olive trees don't just dot the landscape in Puglia, Italy; they define it. They are so important here, in the heel of Italy's boot, that locals use words like "patrimony" and "cultural heritage" when describing them. But what is worrying olive growers here is a disease that's killing olive trees by the millions. Paul Cappelli, who'd been an advertising executive in New York City until a few years ago, left his job and moved to a home on the ancient Appian Way surrounded by olive trees, and entered the oil business. "Not the Texas oil business; I'm in the real oil business!" he said. It's a dream come true, with a nightmare behind me," he said. "That's what it feels like, a nightmare?" asked correspondent Seth Doane. "Yeah. I'm always looking over my shoulder." Paul Cappelli has tested his trees, and there's no sign of xylella – yet. "It's like the Black Death is coming," he said. "It feels like if I look over my shoulder and I see dark clouds, it's the Bubonic Plague coming towards the town."
• While the story itself is sad, if was a nice bit of PR for us • How we have been working on making the garden much more organized and pretty • From a raised bed vegetable garden to new walls and planters • We are also are building a storage room next to the pool for all the pool equipment • The new land of olive grooves that we bought that we’d love to do a huge dinner in, like in Out Standing in the Field • The complete story of our leaky roof and and how we had to redo a whole section of roof that we just put on three years ago • The discovery of the problem through to the new construction • How the problem developed in the first place • What the contractors claimed the brown water was • Are plans to move the laundry room • Our big question of whether or not to get a clothes dryer • We cleaned out our wine cellar • One side of the wine cellar will still be a rec room from guests, while another side will be a small antiques store for guests at the villa • The hard water in Italy • Thus why we put in a water softener, to help with everything from washing dishes to saving appliances • How the hard water broke down the ice machine twice • Paul got a good 20-30 lithographs and he is buying up old frames to put them up at the villa • How the artwork comes from friends up in Parma who had a long connection to Paul’s family, including Paul’s uncle being the chauffeur to a count from Parma • Paul’s olive tree and olive wood projects
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| The Top 10 reasons to book an Italian villa for your next celebration | 26 Jan 2019 | 00:35:30 | |
Have a big milestone birthday coming up? Or perhaps an anniversary? Perhaps you’re just looking to travel with a large group of family and friends. Then booking a villa in Italy might is the perfect way to celebrate with family and friends. Here are just a few of the reasons you should book an Italian villa now!
1. It’s more affordable than you think When you stay in a villa in Italy, it will feel like you’re living in luxury, but it’s very affordable. Definitely more affordable than a hotel or resort. According to Lonely Planet travel site, even a midrange hotel room in Italy will cost you upwards of 200 Euro a night. At a four or five star hotel, it will be 250 Euro or more. A villa rental however usually averages to 99 Euro a night per room. That’s a 60% savings! • Meals • alcohol • Parking, etc. Bonus tip: It’s not uncommon to ask guests to chip in when joining you for this amazing celebration. They will also have an amazing holiday, you are just arranging it all. You don’t have to pay for it all on top of that! Renting a villa makes it a lot easier to split costs that deciding who had the salad and who at the pasta at dinner.
2. You can bring along a ton of friends and family Space, it’s not the final frontier. It’s what you get when you rent a villa! Ever tried to squeeze your family into a hotel room when traveling? Especially once you get to five or more kids? It’s not only uncomfortable, but a hassle. A hotel room can average around 400 square feet A villa can average 2000 square feet! Or 20000 sq. Feet total
• full kitchen, multiple bathrooms, multiple living spaces, and probably a game room or two is an amazing option for larger groups. • get away from everyone for a couple of hours? There’s always some corner free. Want to play a board game? Set up your area over there while others lounge by the pool. There are always options when you rented a villa.
3. You’ll find a variety of entertainment If you’re traveling with a large group for your birthday or anniversary (or other big event), that usually means you’ll have a range of ages, from parents with kids to elderly relatives. An Italian villa rental allows you all to be together, yet still have your own space to find something fun to do. A hotel just isn’t geared for families or groups of friends traveling together. Between the expenses mentioned above, it’s also not conducive for a lot of together time. Just gathering by the hotel pool or a nearby restaurant isn’t all the different from other get-togethers at home. A villa allows you to cook together. Play games together. Take a walk or run together. Go see the sights and more. Plus, while kids do love hotels, they do get bored easily. With a villa, you can comfortably let them explore and play without worrying about other guests. Plus, most villa rentals have a DVD library, board games, and pool to keep kids occupied. Double plus, if you can get an Italian villa centrally located, you can take a lot of fun day trips. Italy, and especially Puglia, have a lot of great sites that both young and old enjoy seeing. From castles like Castel del Monte, to amazing seaside towns like Polignano a Mare, and to beautiful Unesco World Heritage sights like Matera.
When renting a villa for your getaway, you get a higher level of privacy that you could never get at a hotel or condo. No sharing the pool. No dealing with dining with strangers or hotel staff asking to clean your room early in the morning. It also works in the opposite direction. No one likes to go to a restaurant with a toddler that could have a meltdown or that crazy loud uncle that tends to embarrass you. Hotel guests can include everyone from adventurous newlyweds, rowdy teens, crying babies and even creepy guys poolside. A villa rental really is a lot more private. That beautiful space is YOUR space. 5. You’ll celebrate in style From your own kitchen to a private pool, a villa rental has so many extra amenities you probably never even realized you wanted.
Extra hint: Look for a vacation rental with caretakers that also live on the property. It’s like having an amazing concierge at no extra cost. They can directly to the best local sights, help make any reservations, and are always on hand if you need anything at all.
6. You’ll enjoy all the comforts of home A villa isn’t just a bedroom and tiny bathroom. It is a home. And comes with all the comforts of home.
Those are just a few of the things that come with some Italian villa rentals.
You also have to advantage of being on your own schedule.
7. Nights out can be nights in Dinners can be complicated with your on holiday. Who has to be designated driver? Who wants to deal with any kids late into the night? Who wants to navigate unfamiliar roads in the dark? With a villa rental, you can have fun, relaxing meals at home without all those worries. Whether you prepare the meal yourself or get the villa staff to do it for you, life is so much easier. Everyone can drink. The kids can easily be put to bed early. And there’s no driving to worry about.
8. You’ll have totally one-of-a-kind experience A villa is so much more than just a room with a view. Want a truly unique getaway? • Stay in a historic villa overlooking ancient olive grooves • Pick fresh vegetables and herbs right from the garden, farm to table indeed • Feel like your being spoiled rotten — in a good way • Open up your windows and let the view take your breath away It’s all possible with a villa rental in Italy.
9. You’ll get to escape and immerse yourself in Italian culture This goes hand-in-hand with the one-of-a-kind experience, but really deserves it’s own bullet point. Renting an Italian villa really allows you to live like a local. It’s an experience something like a hotel or resort could just never offer. You’ll get to really immerse yourself in the wonder Italian culture. From shopping to cooking to exploring the area, it's an exciting part of any holiday. Usuall,y cooking lessons are also available, so you dive in and learn the local cuisine even more! Again, having onsite caretakers really helps here. They can point you to the best local shops, recommend the local cafes and restaurants, give you tips for any day trips, and even show you the local customs or recipes. If you really want to feel like a local, this is the way to go.
10. You’ll make your special event truly special! With everything from breathtaking views to relaxing downtime to unbelievable meals with family and friends, renting an Italian villa can be a fun and affordable way to make your celebration truly amazing. | |||
| 058: Real News, Fake Food | 01 Dec 2018 | 00:57:16 | |
In this podcast, we take a dive into the culinary world and explore where there is a lot of “fake food” out there. From doctored extra virgin olive oils and grated cheese to wine and balsamic vinegar, we give you the real news on fake food. Topics we cover: • How we’ve had a few podcast fans visit this year, including Kendra and her new business: www.vida.wine • How often we don’t realize the wool is being pulled over our eyes in regards to food. Here’s a list. Do you have others? Let us know in the comments. Extra Virgin Olive Oil• The corrupt world of extra virgin olive oil and the struggles we face with that. It is definitely a fake food most times. • This book covers this topic extensively. Check it out: Extra Virginity • How by Italian law that even if the olives come from a different country, as long as the oil is bottled in Italy it is allowed to be called “Italian Olive Oil” • How producers from Tuscany come down to Puglia and buy Puglia olives, then bottle extra virgin olive oil in Tuscany and call it Tuscan olive oil • How our extra virgin olive oil is really just freshly squeezed olives • We’ve covered this subject a couple of times in past episodes. Check out: — Extra Virgin Olive Oil: Everything you always wanted to know and never knew to ask — How to tell if your extra virgin oil is really extra virgin — Why your Italian "food" may not be real food
And click here to sign up for our email course explaining more on how to tell if your extra virgin olive oil is really extra virgin.
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Coffee • Paul wonders why whole bean coffee costs less than ground coffee • Paul believes there must be other additives to make it cost less • After doing a little research, I think there may be other reasons: Namely, inferior beans. Here's what one site had to say: "Whole bean coffees come from better lots, because it’s impossible to hide negative qualities in a bag of whole bean coffee. Much of the coffee’s aromas and flavors are released when it’s ground. Therefore, customers who purchase whole bean coffee and grind it at home will notice the coffee’s nuanced qualities — regardless of whether they are good or bad. In comparison, coffee that’s pre-ground has already lost many of its aromatics and flavors by the time the customer purchases it. Thus, it’s not as important to use beans that are highly flavorful and aromatic when selling pre-ground coffee. Roasters that offer ground selections can get away with using lower-quality beans." • Does anyone have any insight? Let us know in the comments! • How Paul had a work colleague was bragging about how he makes coffee pods that have 75% pure coffee grounds in the pods Parmesan Cheese• We did a whole podcast on this here: Why your Italian "food" may not be real food • How Parmesan actually is legally allowed to have cellulose (wood pulp) in every jar. Supposedly it is a safe anti-clumping additive when it is only 2-4% of a product. But FDA investigations found 8.8% in some! In some cases ,the cheese was less than 40% of the product! Wal-Mart has now be slapped with a lawsuit over selling a product labeled as 100% Grated Parmesan but had 7.8% wood pulp! Truffle oil• How Paul bought some fresh truffles a few years ago and we made truffle oil • But then we discovered this can be very very dangerous, and only last 2-3 days • This sight https://www.idratherbeachef.com/how-to-make-truffle-oil/ goes into it a bit more: "When you make fresh truffle oil as demonstrated in this post, it has a VERY limited shelf life of two, maybe three days maximum. I suggest making it in small batches to ensure all the oil may be used quickly. Fresh truffle oil has a limited shelf life due to the oil not being brought and held 212 degrees Fahrenheit, which is the temperature that kills botulism and other bacteria which thrive in an anaerobic environment. Learn more about botulism from homemade canned, preserved or fermented foods. The truffle oil isn’t brought to 212 degrees because the truffle would start to toast and produce strange flavors. We want truffle oil to embody the essence of the truffle itself, not taste like burnt mushrooms." • In other words, the extra virgin olive oil you are using to make your truffle oil is only brought up so a low heat to infuse the oil. This low heat infuses the oil but it not hot enough to kill botulism. If it was brought up to that heat it would burn the truffles. • So unless a chef is making truffle oil as a special for a few nights meals, don't think any Truffle Oil has any real truffles in it. Making it a real fake food. Wine• You can find really cheap wines sometimes • So when you see something labeled as "Red Wine" is there a rule that says it has to be made with grapes? • Well, according to the legal definitely, wine's legal definition is according to https://definitions.uslegal.com/w/wine-trade/ is: "Wine refers to any fermented alcoholic beverage and is generally made from grapes or other fruit. It is mainly used for nonindustrial use." • Also, wines if they are below 11% alcohol content, you do no have to specify what is in the wine on the label. Chili Peppers• We talk a little about our chili crop this year • Paul talks about he believes they put red dye in chili flakes • You also have no idea how long the chili flakes have been sitting in the bag Balsamic Vinegar• What real balsamic vinegar is all about • How regular vinegars are made versus balsamic vinegars • This is one of what our vendor explained about IGP for balsamic vinegars • Why it's only made in Modena There is 2 different types of IGP. - Industrial IGP produce in Steel silos in maximum 2 month. And in This balsamic vinegar is a mix of vinegar, strong balsamic vinegar, caramel to thicken and colored the balsamic vinegar. And in this silos is put this mix for 2 month to Repose. In the bottom of this silos is “easy found” wood sawdust, to give the effect of the olded balsamic vinegar and the taste of wood. See the steel silos in the pic(this is industrial) Is to easy and quick to obtain the product but is not the original. Is easy to found in all store and supermarket. Especially abroad - Artigianal IGP (MY BALSAMIC VINEGAR) produce, respect the product specification, and the old process of production. Is put in different wooden barrel of different wood (oak, chestnut, mulberry, juniper, cherry, locust, ash). This is the barrel use also for DOP (after I explain the DOP ), but there isn’t a battery set (you chose of two different type of barrel) and put the vinegar, with cooked must, to grow old in this barrel, for minimum 5/6 years. And my grandfather They taught to me, “Is impossible buy the time”. You see the picture with wood barrel. - The DOP is the best of Balsamic vinegar. The product specification, is very strong like Artigianal IGP. You have a wooden barrel, composed to minimum 5 bottle( Example my battery barrel is composed to 5 bottle, you see in 3 pic.) and is possible arrive to the maximum with 12 barrel. Is possible compose your battery with this wood(oak, chestnut, mulberry, juniper, cherry, locust, ash). There is long process to obtain the certification of your wooden Battery, by competent persons and public authority,. And you obtain the first Balsamic vinegar, in 2 step . Step 1 is 12 year old, is called “Affinato” you take a maximum 10 % to the bottle (the little one) which composed your Wooden battery, and after you bring this balsamic vinegar in a special place (Consortium Balsamic Vinegar D.O.P.) when the people check it (see in database when you are register your wooden battery). And in this place The competent person put your balsamic vinegar, in the “Giuggiaro bottle”. Step 2 is 25 year old, is called “extravecchio” “extraold” the process is the same of the 12 year old balsamic vinegar, but you attend 25 years to take it. Vitamins• If you don't know, most vitamins are filled with fillers, like silica (sand) • Check the inactive ingredients on any vitamins and you will see they filled with tons of things that are not vitamins • And for their Vitamin D, they use our extra virgin olive oil as a carrier inside the vitamin • You can check out Pure Vitamin Club here. Skim Milk• We argue a bit about is if really fake or not for consideration in this episode • To Paul's point, they have taken all the good stuff out and now it's really just colored water • How we only buy whole milk here at the villa • The podcast Steven mentioned: Food: A Cultural Culinary History Podcast • Also, how white bread is so over processed that it losses all it's vitamins, so they have to add the vitamins back in. But how if they just didn't over process it, they would have all those vitamins to begin with. Ham & Turkey• How most of the ham and turkey you use to make cold cuts is all the remnants of the original animals "glued" back together • That's also called a pressed ham • The different between prosciutto and and prosciutto crudo Baby Carrots• How these are just deformed carrots that are cut down and treated to make baby carrots • About the guy who invented them, and his other products Bunny Balls • Paul argues that they are "fake" because they lead you to believe they are grown to be small • The multicolored carrots we get here in Puglia • Why carrots are mostly orange • And why the Irish hate the color orange on St. Patrick's Day Juice• How you really have to check the labels, especially if doesn't say 100% of whatever fruit you are buying. • Most might say 100% juice, but it's a mix of all kinds of different juices, not just the "orange juice" you think you are buying Tea Bags• Paul has seen a lot in the news lately about all the bad thing being found in tea bags. Scallops• Most scallops are not real scallops, but pressed together fish This is the shellac picture I was talking about. • How I used to add wax to chocolate when making peanut butter balls with my mother. I assumed it was to skip the tempering process. Does anyone know? Let us know in the comments. • Why eggs are sold non-refrigerated in Italy but sold refrigerated in the states.
To sum up our Real New, Fake Food podcast. Look for real food from the fresh food aisle, not processed food. And be sure to read your labels. What do you think? Did we miss a fake food? Let us know in the comments!
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| 057: It's Not Only Rock 'n' Roll | 09 Nov 2018 | 00:42:57 | |
We move outdoors to sit among the olive trees for our second part of our interview with rock ’n’ roll royalty Jenny Boyd. We talk music, creativity, and her book It’s Not Only Rock ’n’ Roll. Topics we cover: • We talk about Jenny’s second husband • The British invasion • How Brits saw America a land of opportunity • What musicians drive was during the creative process, what they experience when writing a son • What part drugs and alcohol played in the creative process • If they believed everyone has the potential to be creative and how to express yourself • How they musicians are just like normal folks • How the Beatles never knew their music would live on and be so popular for so long • How they came from very simple lives in Liverpool • How Jenny’s new book is a memoir of her life growing up in the 60s and 70s with all these musicians • How George Harrison was most influenced by their experience in India • Carpool Karaoke with Corbin • The reason some groups have stayed together or come back together • How Jenny interviewed Keith Richards for the book • Keith’s take on creativity • How all the artists were willing to talk about their muse • How they all had a sense of destiny and knew they were going to be famous • Paul’s breakfast with Pete Townsend • Pete’s take on people feeling he was selling out by using his music in advertising • How people feel they have ownership over of the music and even the artists • The most interesting Don Hendly, Joni Mitchel, David Crosby, Graham Nash • How all of the artists were really encouraged by someone when they were young • How you have to be you to be creativity • How Paul hated seeing work that was imitating other work in advertising • How you need to find your own voice and find the courage to use it. • A book on the subject: The Courage to Create • Paul’s description of showing creative work to clients and how it feels like you are exposing yourself to them • How Eric Clapton described it as looking into the face of God • How Ringo described presenting songs to the rest of the group • One of Paul’s favorite quotes about creativity: “Big ideas are so hard to find, so fragile, and so easy to kill. Don’t forget that, all of you that don’t have them.” • How Jenny was inspired by her stay at Villa Cappelli • How she stayed “in the now” while here and enjoying • How she was inspired by the food and cooking at Villa Cappelli • Steven’s take on cooking and how there are no rules • Jenny’s take on our creative expression at Villa Cappelli • Steven’s appreciation of Italian’s “living in the now” and definitely enjoying each moment and each day • Italians don’t just each to nourish, but sit down, relax and each with the family • Paul really wants to create a sign that says, “Just calm down!” for guests that come to the villa • How tours have changed here at the villa from guests really interacting with each other to everyone sitting on their phone posting pics to Facebook • How one of our guests did something amazing while staying here. She wouldn’t take a camera with her when she went out. She instead took her sketch pad and would sketch whatever she saw and then watercolor it. • Jenny said she was inspired to draw while staying here • The famous picture of everyone “enjoying” the Pope’s visit • How we hope to do an unplugged tour at some point • This great Nature Valley commercial [embed]https://www.youtube.com/watch?v=er5IijMC24A[/embed] • Again, enjoy Jenny’s book. Check it out here. • Again, you can follow Jenny here at her website. | |||
| 056: Jenny Boyd "Rock 'n' Roll Nobility" | 19 Sep 2018 | 01:00:58 | |
We are finally back after a very very very busy summer. But we couldn't resist making some time to sit down with one of our guests, Jenny Boyd, and talk to her about creative and music and her book It's Not Only Rock 'n' Roll. Topics we cover: • We introduce Jenny Boyd, a recent guest at Villa Cappelli • She wrote the book It’s Not Only Rock and Roll Click here to get a copy. • How Paul grew up with the music Jenny had a first-hand account of this music • How Jenny is a part of rock and roll nobility if you will • How music today doesn’t have the same social relevance as it did in the 60s and 70s • We wonder what has changed, why aren’t artist tapping into the zeitgeist like that used to • They really had no idea that it was going to be such an important time and that music would be such a big part of it. • The Beatles were like the first boy band • Jenny was married to Mick Fleetwood of Fleetwood Mac • How Jenny and Mick meet • Pattie Boyd is Jenny’s sister, who was married to George Harrison of the Beatles and later Eric Clapton • Jenny talks about how Pattie and George met • How Eric Clapton wooed Jenny away from George, writing Layla for her while Pattie and George were still together Here's the song on iTunes and below are the lyrics: [Verse 1] What will you do when you get lonely And nobody is waiting by your side? You have been running and hiding much too long You know it is just your foolish pride [Chorus] Layla, you’ve got me on my knees Layla, I am begging, darling, please Layla Darling, won't you ease my worried mind? [Verse 2] I tried to give you consolation When your old man had let you down Like a fool, I fell in love with you You turned my whole world upside down [Chorus] Layla, you’ve got me on my knees Layla, I am begging, darling, please Layla Darling, won't you ease my worried mind? [Verse 3] Let us make the best of the situation Before I finally go insane Please, don’t say we will never find a way And tell me all my love in vain [Chorus] Layla, you’ve got me on my knees Layla, I am begging, darling, please Layla Darling, won't you ease my worried mind? [Chorus] Layla, you’ve got me on my knees Layla, I am begging, darling, please Layla Darling, won't you ease my worried mind? [Chorus] Layla, you’ve got me on my knees Layla, I am begging, darling, please Layla Darling, won't you ease my worried mind? [Chorus] Layla, you’ve got me on my knees Layla, I am begging, darling, please Layla Darling, won't you ease my worried mind? • How Paul likes Bell Bottom Blues from the same album • The drive is very key for all the artists Jenny interviewed • They also had a sense of destiny. For example, Graham Nash of Crosby, Stills & Nash said he just knew they were going to be famous • Jenny went to San Fransisco in the 60s and had an “ah-ha” moment • When she moved to San Fransisco, they were all tapping into the zeitgeist • How the musicians hung out with royals and everyone was just equal • How Paul thinks pot had something to do with it • Paul’s memory of disc eaters • Paul’s story of when Rumors came out and smoking when his Mom was visiting • How the song Jennifer Juniper was written about Jenny by Donovan [embed]https://www.youtube.com/watch?v=kCtcXDCxh7w[/embed] "Jennifer Juniper" Is she sleeping? I don't think so Jennifer Juniper, rides a dappled mare Is she dreaming? Yes, I think so I'm thinking of what it would be like if she loved me Jennifer Juniper, hair of golden flax Do you like her? Yes, I do, sir Jennifer Juniper Jennifer Juniper, vit sur la colline Dort-elle? Je ne crois pas Jennifer Juniper
• Jenny went to India with the Beatles • How the Beatles influenced people to start meditating • How they were met at the airport by Mia Farrow • How the Beatles would come up with songs on the roof of where they were staying and a lot of those songs ended up on The White Album • What the book is about, which is that we all have a creative potential • One common thread explored in the book is the “muse” • Abraham Maslow coined the term “peak experience” • How many of the artist had never talked about before where their creativity comes from • How some of the artists said if they didn’t write the inspiration down when they had it, say in bed, then they would later hear it and someone else had actually “picked it up” and written it down • How when the inspiration visits, it visits, and you have to answer the call at that moment • How Paul creates starting with a visual, and that is the middle of the story, then you create by writing going back to the start and then the end • How the artists see themselves as just the messengers • How Jenny interviewed 75 artists • How it sounds like a great Netflix series • How it would be hard to do a book like this now • How Jenny had a calling card when contacting the artists • How the bands would get so connected to each other that they would all start on the same wrong verse together • How runners can tap into the peak experience as well • Jenny was in love with Buddy Holly when she was young • Jenny talks about her experience when John Lennon died • We talk a little about Catcher in the Rye, a book Paul has never finished • How artistic expression can move us in so many ways • Jenny’s website is: http://www.thejennyboyd.com/ • Paul asks for some of Jenny’s favorite songs: “Things we said today” by the Beatles [embed]https://www.youtube.com/watch?v=NItAlTsPuQg[/embed] "Things We Said Today" You say you'll be mine, girl Me, I'm just the lucky kind To make you mine, girl Me, I'm just the lucky kind To make you mine, girl
“I put a spell on you” by Nina Simone [embed]https://www.youtube.com/watch?v=ua2k52n_Bvw[/embed]
"I Put A Spell On You" You better stop the things you do You know I can't stand it I put a spell on you I love ya You hear me
“Further on up the road” by Bobby Bland [embed]https://www.youtube.com/watch?v=aRZCdJ4n60Q[/embed] Further on up the road, someone gonna hurt you like you hurt me You got to reap just what you sow, that old saying is true Now you're laughing pretty baby, someday you're gonna be crying Yeah, baby, further on up the road, baby, hmmm, you'll find out I wasn't lying Further on up the road, when you're all alone and blue Hmmm, baby, further on up the road “Landslide” by Stevie Nix [embed]https://www.youtube.com/watch?v=1sQ7cuYgjzw[/embed] "Landslide" Oh, mirror in the sky, what is love? Well, I've been afraid of changing Well, I've been afraid of changing Oh, take my love, take it down
• How Paul appreciates The Beatles’ songs more as he gets older • Paul tells his story about George Michael and The Beatles • One of Paul’s favorite Beatles’ songs at the time was Hey Jude, and he explains why • Paul talks about preferring Christine McVie over Stevie Nicks • Jenny talks about how Stevie Nicks joined Fleetwood Mack • How when Stevie joined the band it totally changed their sound • Jenny talks just a bit about her time at Villa Cappelli If you liked this podcast, we do a second recap podcast with Jenny in the next one. What do you think? Did we miss out on asking Jenny a question? What would you ask her? Let us know in the comments (and she just may respond herself!).
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| 055: Spring in Puglia | 22 Mar 2018 | 00:35:45 | |
Another quick catchup episode, talking about spring in Puglia, our new dogs, our spring projects, and other odds and ends of life in our villa in Puglia, Italy. Topics we cover: • How we lost our dog Orso recently • And how we decided to get some new puppies • Mina came to us from a farm in the Mugia • Mina is a girl, which is what Paul wanted • Mina is also a Maremmano, here’s a little about that breed: - An Abruzzo sheepdog - Used for centuries by Italian shepherds to guard sheep from wolves - They have a solid, muscular build, a thick white coat, a large head and a black nose - The coat is thick and long and forms a thick collar (or mane) around the neck • How Mina was terrorizing the casts, so we had to get Mina a playmate • He is half Maremmano and half Dogo Argentino, though he looks all Dogo Argentino • He has very distinct markings, and after a lot of suggestions from our Instagram friends (link), Logan came up with the name Duke • A little about his breed: - A large, white, muscular dog developed in Argentina - Their primary purpose was for big game hunting, like wild boar - Some say they look similar to American Pit Bull Terrier - While breed as big game hunters, they are also trained for search and rescue, police assistance, service dogs, military work, and more • Here are some pictures of them: Un post condiviso da Italian Villa Rental & Food (@villacappelli) in data: Mar 4, 2018 at 10:00 PST
Un post condiviso da Italian Villa Rental & Food (@villacappelli) in data: Gen 29, 2018 at 1:06 PST
Un post condiviso da Italian Villa Rental & Food (@villacappelli) in data: Gen 4, 2018 at 10:01 PST
• Our off-season projects • How we replaced our wooden raised beds with some beautiful stone raised beds • The walls of the beds are drywall, meaning they don’t use any mortar • The artistry of constructing these walls. Here is a video:
• Then we constructed a beautiful shed in the back corner of our garden • Here are some pictures of the shed as well • All the materials we used to build the shed • Paul’s other project, making olive wood cutting boards • Here are some pictures of his work • Here’s his holy cutting boards as well Un post condiviso da Italian Villa Rental & Food (@villacappelli) in data: Mag 31, 2017 at 9:36 PDT
• Here’s a link to the story about the Virgin Mary Apparition appearing in a window: http://www.tampabayskeptics.org/v9n4rpt.html • Our winter weather here in Puglia • We had a very good olive harvest this year, but it was a very late harvest • Our new 3L tins • We have a few new products: - Some anchovy fillets - Colatura di Alici, like an anchovy fish sauce • The Colatura is sort of like Garum, which was a fermented fish sauce used as a condiment in the cuisines of ancient Greece, Rome, and later Byzantium • Paul helped come up with the name of company who makes the products in Amalfi, and the company’s name is Amalfin • If anyone is interested in us carrying their line of tun products, let us know. • It is high-quality tuna packed in oil • Paul wants to know what it is called “Tuna fish”? Why not just “Tuna”? Is it a marketing thing? Does anyone know? Please let us know in the comments! • Our new ceramic jugs to decant our 3L into a pouring jug • How olives are drupes, making extra virgin olive oil essentially fruit juice • Drupes include coffee, jujube, mango, olive, dates, coconut, cashew, almond, apricot, cherry, damson, nectarine, peach, and plum. • Anyone interested in our culinary tour, there is still room. Click here for more information. • Michael’s podcast that we mention is here, so you can enjoy his playing on our out of tune piano. • Our hashtag promotion. Just snap a dish you made with our products or you with our products, and hashtag #villacappelli on Facebook, Instagram, and Twitter. We will be choosing at random, one lucky winner each month to get a free bottle of our extra virgin olive oil. • Sign up for our 3-Point Thursday emails below! • How Saint Joseph’s Day is Father’s Day in Italy. | |||
| 054: Catch-Up Italian Style | 03 Dec 2017 | 00:38:00 | |
After a long hiatus (we were super, super busy), we are back with a podcast catching you up on everything that’s been happening since we last broadcast. Have a subject you’d like us to cover, let us know in the comments. Topics we cover: • Our experience being actors in August [caption id="attachment_2164" align="alignleft" width="225"] Our ugly beards![/caption] • How we had to grow our beards out in the middle of a heatwave in August • Our experience on set and the characters we played • How hot it was on set • Why we got to name our characters with our real names
• Paul’s family from the Fresno California area that visited • How Paul’s uncle refused to come back to Italy when he was 16 and instead went to Chicago and then Fresno, where he settled and had kids. Michael is his grandson • How his cousin did come back to Italy eventually for an arranged marriage • How many of the Terlizzi descendants still live in the Fresno area • And the other areas they have settled as well • How all immigrants tend to settle in the same area • Our visitors from Israel • What Israelis are like as guests • A funny story the grandfather of the group told us relating to his name being Jesus • Our friend John Herbst visiting from NYC • The skit that John always compares our podcast to: [embed]https://youtu.be/bPpcfH_HHH8[/embed] • The group who came with the charity we donate to every year, Family Equality • Why we believe you should use Google Maps, NOT GPS when traveling in Italy • All the industries smartphones have destroyed, watches, digital cameras, notebooks, calendars, GPS units, maps, etc. • Our friends Sarah and Erwin from Brussels who visit us every year • Patrick Brunner our friend from NYC and LA who visited us, and how he had a very hard time getting here for over a year • Our other regular guests, Angel and John from Boston who came with their group of friends • How Paul drove them around to some different and off-the-beaten-path places in Puglia and to the Amalfi coast • Some sights to avoid in Puglia • How we can customize tours for you when you come visit • Our friend Matt who also came to visit his husband Chantry at the end of their honeymoon • Our culinary tour that we had this year • And our new culinary tour for May 2018. If you’d like more information, check it out here • Our friend Daniel Miller and his crew that came to visit • Paul’s quick vacation to San Diego to see his daughter Nikki • How he got to go fishing with Nikki and Matt (her fiancé). If you’re in the San Diego area and want to have a great fishing experience, look him up here. • How Puglia is not great about tasting and wine tours, but quite a few guest this year had really great experiences and the local wineries • Paul had quick trip to Paris and all the amazing food he had there and brought back, especially the blood sausage • Paul's love of the food stands and flea markets in Paris • The group of Hungarians that came to finish off the season • How Hungarian is one of the hardest languages in the world to learn (a point covered in my 3-Point Thursday Newsletter. Sign up to get it below!) • The good times to visit us, especially if you are only looking for a room or two • How great the end of September and October is in Puglia, almost like a second spring | |||
| 053B: Bonus, Eat Happy Sweepstakes | 09 Sep 2017 | 00:04:43 | |
If you're seeing this before September 9, 2017, you're in luck and can still enter our amazing Eat Happy Sweepstakes! Just click here to enter If you're seeing this after the fact, please sign up for our mailing list on the right or below this post so you can be notified when we have another sweepstakes!
Below is the list of prizes and sales copy if you are interested. Win over $700 in Italian Extra Virgin Olive Oil, food, and cookbooks! Prizes include:
Long story short, we are Mom and Pop gals and guys competing against giant food corporations with million dollar budgets. This contest helps us reach folks like you and spread the word about quality food and healthy eating. What are people saying about us? On Villa Cappelli:
On Eat Happy:
ACTOR, COMIC, VOICE OVERER, BEST-SELLING COOKBOOK AUTHOR Paul Cappelli & Steven CrutchfieldOWNERS AND OPERATORS OF VILLA CAPPELLI Who we are, in case you didn't know by now.... Anna VocinoWhen I’m not in the kitchen, I’m an actor, comic, voice overer, blogger, and podcaster. Celiac and Gluten Free since 2002, I wrote Eat Happy to recreate gluten free versions of comfort food favorites from my half Italian, half Southern-girl heritage. In 2012, I partnered with the inimitable Vinnie Tortorich to co-host and produce The Angriest Trainer Podcast, and my recipes these days are mostly free from sugars and grains—the Vinnie term is NSNG—No Sugars No Grains. I use fresh ingredients whenever possible, and I keep things simple. NSNG and cooking has changed my life, so I hope I can help it change yours. Paul Cappelli & Steven CrutchfieldWe’ve been hosting, cooking and touring Italy for over 13 years, and like you, we love everything Italian. The food, the culture, the people — all of it. It really comes down to living life to its fullest, which Italians do every day. In a former life, we were both international advertising creatives, creating some award winning famous ads. However, we grew tired of corporate life and Italy was calling. So we moved to Puglia, Italy, and created Villa Cappelli, an agriturismo hosting guests from around the world while making Italian food products for people like you. We love sharing our love of Italy, and all of our products — all 100% Italian, natural, and delicious — are our way of giving you just a little taste of Italy. Remember, just click here to enter.
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| 053: 21 Things Italians Do Better | 20 Aug 2017 | 00:48:32 | |
What do we think Italians do better than anyone? Find out in our list below. But first, a couple of notes. While some of you finding this post will read through this as a blog post, please note these are podcast show notes where Paul and Steven discuss their thoughts on the 21 Things Italians Do Better. So hopefully you’ll listen to the podcast as well, so any nuances come through. Also note, when we say Italians, we mean Italians living in Italy. Not Italian-Americans. While a lot of these apply to both, this is meant to be our observations of Italians living in Italy. So without further ado, here are 21Things Italians Do Better. 1. Food and CookingFood is so personal and subjective, steeped in tradition. So while I’m sure many might argue that there are other amazing national cuisines out there, many would agree Italian food is amazing. The secret could be a couple of things. Most notably, the fact that they eat very seasonally. Thus the flavors are all very fresh and delicious, at the height of their flavor if you will. So with Italian cooking, dishes can actually be very simple. It’s about highlighting the fresh ingredients, not covering up something with a heavy sauce to hide a flavor. [Note: In the interest of getting these show notes up, I will follow up on the Caterina d’ Medici information we talked about in the podcast.] 2. FashionThis can be divided into two parts, one part being the actual designers and one being the fashion of Italians every day. So the designer part is easy, as there are lots of big names in the fashion industry, including Versace, Gucci, Valentino, Prada, and Dolce & Gabbana. However, the populous as a whole always ascribes to La Bella Figura, or “The Beautiful Figure.” Meaning that one is always looks and composes oneself to make the best possible impression. In our experience, this is very much ingrained in a lot of the Italian people, especially older generations, who will not leave the house without dressing up. It’s nice to see so many people with such a sense of style. Paul’s mother is a prime example of this. While most of the time she’s sitting around in old clothes in her room watching TV, if company is coming over or we are going out, she definitely gets her bling on. 3. They make family a top priorityThere are many examples of this. They will dote over any kid in the room. They will never leave a kid with a babysitter, like a neighbor or family friend. They feel that’s just not right to leave them like that. Every day (at least in the south), they go home at noon to have lunch with the family. And every Sunday, you must eat with all your family. They have multigenerational families living together, where the grandparents take care of the kids. These are just a few examples, but anyone who’s ever been to any Italians home for Sunday lunch or any special event, sees right away how important family is to every Italian. 4. Italians are great at showing affectionSome cultures, well a lot of cultures, have a hard time showing any kind of affection, to family, much less to friends or acquaintances. Italians are much more, shall we say, “touchy-feely.” While they won’t run up and give you a kiss or bear hug on a first greeting, after one or two meetings they will expect the kiss-on-the-cheek greeting. NOTE: If you’re coming to Italy always remember, go to the right first! You will touch your left cheek to their left cheek, then reverse and touch your right to cheek to their right cheek. Actual kissing or kissing sounds are optional, depending on personal preference. Another interesting note for us is how men here have no problem showing affection. Male fFriends will easily walk arm in arm or put their arm around their male friend at the table. They have no problem showing affection and don’t think of it as “gay” as say someone might in the states. 5. Italian really know how to “take it easy”Different but similar to La Dolce Vita, Dolce Far Niente is the “sweet do-nothing” or the art of doing nothing. La Dolce Vita is enjoying the life around you — the food, the sunsets, riding on the back of the Vespa with your loved one, etc. Dolce Far Niente is defined by Merriam-Webster as “pleasant relaxation in carefree idleness.” Really, it’s just enjoying doing nothing. Indulging in relaxation and blissful laziness. The fact that Italians even have a phrase for this concept shows you just how good they are at doing it. Eat Pray Love explains it a bit more: 6. No one speaks with passion like ItaliansMaybe it’s because they are so passionate about life, but Italians are very passionate when they are communicating. Doesn’t matter if it’s about politics or the correct driving directions, Italians are very animated when communicating. 7. Italians are amazing designersPick up any Italian interior design magazine and you’ll be blown away by the beauty and innovation you see on every page. It really is breathtaking sometimes. Perhaps it comes from a population who truly loves fine art and culture. But from wherever it comes from, Italians do amazing design. It can be argued when it comes to cars, this had dropped off a bit in recent years. But in other areas, especially home design, I think they still do amazing stuff. We have a tray, a simple kitchen tray to carry dishes on, that is amazingly simple, beautiful and totally useful. As Paul says, “It should be form meets function, not form over function.” 8. Italians enjoy meals like no one elseEspecially in the south, you’ll find a lot of Italians head home every day for lunch and enjoy a big meal with the family. But it’s really not just about time with the family or getting out of the midday sun —which are also important. For Italians, it really is about enjoying the meal. Unlike say in the states, where most of the time you are eating for sustenance, because you have to. Italians sit down and enjoy every single thing on the table. You’ll even notice this even with the way a lot of Italians eat. They won’t load up a plate full of every different item. Instead, they eat put one item at a time on their plate, enjoy it, then move on to another item. It’s all about savoring everything. Buon appetito! 9. Italians rule when it comes to coffeeCoffee is almost so ingrained into the Italian lifestyle that when most people think of Italy, they picture sitting at an Italian cafe having an espresso. Here’s it’s a ritual. There are “rules.” (No cappuccino after noon. Drink it at the counter or table, not on the go. Etc). Many business meetings start with a cup of espresso. Just about every meal ends with one. And anytime company comes over, day or night, you always offer them espresso. But perhaps it is such a part of their culture because it’s so good. They might not be grown their own beans, but they certainly know how to roast it and prepare it. 10. Nobody cleans house like ItaliansThey hate dust. They hate dirty clothes. They hate clutter. We have never seen any dust in any home we visit here in Italy. If they saw a dirty piece of clothing on the ground, they would pick it up, wash it, iron it, and give it back to you. I only wish I had an ounce of the energy they do for housecleaning. 11. They appreciate fine art like no one elseThey study art. They live in it. It gives them a deeper understanding and appreciation for it that a lot of other cultures just don’t have. This harkens back a bit to the fashion and design points as well. They just love life and making it beautiful and appreciating it all. 12. They are very respectfulWhen you first meet a woman, you never refer to her by her first name until she says you can. Until then, it’s “Signora.” As another example, when we were doing reconstruction here and the architect or engineer would show up on-site, the contractors (who honestly probably knew as much about all the engineering stuff as they did) would always address them with their formal titles. Not by name. They are always very very respectful of their elders. As they should be. But here, they are the leaders of the family. They are listened to, respected, and obeyed if necessary. 13. Italians are great politiciansIt really comes down to the art of the deal. Italians are great at working the system. When it comes to actually governing, it can easily be debated they are probably not the best. But if you need to find away to get something done, they can usually find a way around something or work through a friend to help you out. As a good Italian friend once told Paul, “You Americans are great a marketing and sales, but when it comes to politics, you don’t know s***.” I do believe the multi-party system in government tends to exasperate this trait. Italians have to compromise to get things done. With a two party system, things tend to be black and white. Either you are for this or against it. Italians have to navigate the subtleties to get anywhere. 14. Italians are also very good about personal hygienePerhaps the biggest example of this is the bidet. While Paul states the bidet was invented by Italians in the podcast, a lot of people believe it was an invention of the French in the 17th century. However, the earliest written reference is in Italy in 1710. Either way, Italians are obsessed with them. I’m actually surprised they can even travel to other countries where you’d be hard-pressed to find one anywhere. 15. Italians are passionate loversNot only are the passionate when they speak, Italians love to love. Whether being classically romantic or lustfully sexual, they are passionate about love and making love. I’ll just leave that one at that. 16. Italians know about anatomy like no one elseWhen Italians aren't feeling well, they can tell you where they are hurting and what is probably wrong internally. They can name you all the body parts and how they function. Not sure why. Not sure how. But Italy is a country full of anatomy loving people. 17. Italians are great driversSome of you are probably thinking, “What? They are CRAZY drivers!” While they can drive a little “wild,” Italians do know how to drive very well. You rarely see or hear of many accidents. They obey the passing lane rule on the highway to a fault, never driving in the left-hand lane and only using it for passing. While Paul disagrees with me, I believe they are good at parking. They might not always park in the lines so well, but they can parallel park like nobody's business. They are also very aware of pedestrians in towns, as people are keen on walking out into the middle of the street, so they have to stop on a dime all the time. 18. No one travels and vacations like ItaliansThey usually are traveling at least two or three times a year and are always planning their next trip. Paul believes they might not be very adventurous on their trips. For example, they might go to Egypt but stay in a resort the entire time. So they really aren’t seeing Egypt per se. But they do love to explore the world. I think this still goes back to the deep root of all their culture, where it's all about enjoying life. 19. Italians are great about keeping it in the familyWhen you talk about stuff that has to with the family, it stays within the family. Family secrets remain family secrets. Which, on a lighter note, is really troublesome when it comes to getting recipes from some of the ladies in town. 20. Italians fish like there’s no one’s businessThis goes along with our #1 point above food, but specifically, Italians really do seafood very very well, especially in the south. It’s probably not the first thing you think of when you think of Italian food. I’m sure pizza, pasta, and gelato are first on many people’s minds. But when it comes to catching and preparing fresh seafood, Italians are amazing at it. 21. No one does drama like ItaliansJust look at Italian mothers. Or any famous scene around an Italian dinner table. Or any famous Italian opera. Paul uses the example of the Addolorata. The Pained Madonna, who is always dressed in black and has a dagger through her heart. Because of course that’s how every grieving mother feels when her child passes away before her. “Like a dagger through her heart.” BONUS: 22. Nobody does extra virgin olive oil like ItaliansWhile Spain might produce more volume, Italian extra virgin olive oil is known all over the world over as being amazing, delicious, and nutritious — the best. Obviously, we are biased in this one, but we honestly do believe that. And if you want to sign up for our free 4 part email course on how to tell if your extra virgin olive oil is really extra virgin, just click here. Or to try some of the world’s best extra virgin olive oil, you can always head to our site here. What do you think? Did we miss something that Italians do better? Let us know in the comments below. | |||
| 052: Small Town Italian Politics | 02 Jul 2017 | 00:39:13 | |
In this episode, we catch up with some renovations happening at the villa and Paul’s adventure in local small town Italian politics. Topics we cover: • How we added three new bathrooms upstairs • How we saved a lot of time and money by using existing sewer pipes instead of adding in new ones and new construction to our first floor • How Paul loves using Farrow & Ball paints • Paul’s explanation between dyes and pigments • Impressionist paintings • One villa guest who stayed with us, Natvar Bhavsar who used pigments in his painting • Paul’s adventure in politics • Three strange rules (strange to us) that exist in Italian elections • First off there were 290 candidates for 17 city council seats • One reason is each of the parties, of which there are many, they have to nominate a certain number of people in order to be considered a “list” or a “party” • All these parties then form coalitions, there were three this election nominating three men for mayor • The next rule that was strange was the fact that you have two votes for city council, and if you want to use both votes, one has to be for a man and one for a woman • While understanding the thinking behind this, it seems like a strange law • In a national election, you are voting for a party, not for a person • In Italy, people always lament about how people here get jobs not so much based on merit, but on who they know, etc. • However, when it comes to politics, most people don’t seem to be voting based on merits, but on the fact they are voting for their cousin, or their brother-in-law, or their neighbor, etc. • The election outcome • Why the one left wing coalition is not throwing his support behind the other left-wing coalition • What it will take for Paul’s party to win in the runoff election • Paul’s speech during the election • Steven’s surprise in the passion and dedication people showed for a small town election, holding debates and getting very fired up • How some of the people during the debates were spitting on the other candidates • How the whole town almost shuts down a few days before the election • There is a 48 media blackout before the election • What the incumbents did to win the election • The results of the election for Paul • How because there are so many candidates running, a guy who got 2% of the vote got elected to city council • Why this seems so confusing for us coming from a two party system • NOTE/UPDATE: Paul’s party did not win in the runoff election • Why Paul decided to run • How Paul uses Facebook to influence the government here Some more about Italian politics• Italy is run through a Parliamentary Republic with a multi-party system. • Italy has been a Parliamentary Republic since June 2, 1946 when the monarchy was abolished • Executive power is held by the Council of Ministers which is led by a Prime Minister • Legislative power is held by two house of parliament primarily, and secondarily by the Council of Ministers which can introduce bills and holds the majority of the parliament • The judiciary is independent of the executive and legislative and headed by the High Council of the Judiciary Paul's Speech: | |||
| 051: The Olives and the Grapes, an interview with Kenny White | 13 Apr 2017 | 00:54:31 | |
Kenny White — the pianist, singer/songwriter, producer and arranger — has been in the NYC recording scene for decades. And lucky for us, he recently blessed us with a concert at Villa Cappelli. So we took the time to sit down and get his thoughts on the current music scene, his creative process, and even play a few songs. Topics we cover: • How Paul and Kenny met in the advertising business • How Paul wanted a 60 piece orchestra for the spot and Kenny then had to write a piece for 60 pieces which he had never done before The sun made good time today, broke the long night’s tension Up here, you’d think we’d be much closer to the spot where heaven waits Lost under fedoras, dead smokes and worn out skin I’m leaving with a missing part, the story’s incomplete War has knocked on doors here, spilled its venom in the streets I know that she has planned at least a hundred great escapes Kenny White - vocal, piano, Antoine Silverman - string arrangement, Gary Schreiner - accordion, Marty Ballou - bass, Antoine Silverman - violin, Entcho Todorov - violin, Jonathan Dinklage - viola, Anja Wood - cello • Which comes first for Kenny, the lyrics or the music when writing music • Kenny’s song with David Crosby and Peter Wolf Did you like our interview with Kenny White? Any questions for him? Let us know in the comments. | |||
| 050: Preparing Asparagus — hunting, buying, and cooking | 17 Mar 2017 | 00:21:17 | |
In this podcast, you’ll learn all about Paul’s hunt for wild asparagus, some tips on how to cook asparagus, and what to look for when buying it in the store. Topics we cover: • How much wild asparagus Paul as been picking Wild Asparagus. Much thinner than the cultivated kind.• Why Paul goes picking on Thursdays • Two ways to cook the asparagus If you steam them or use a “wet cooking method,” they will taste more “green” and grassy While if you roast them or use a “dry cooking method,” they will take more “meaty” • How you can cook them/steam them very easily in the microwave using the below method: http://www.foodnetwork.com/recipes/alton-brown/steamed-asparagus-recipe • When Paul worked on microwaves for GE, the best uses for microwaves • Paul recipe a pasta cooking the wild asparagus with some mussels, garlic, onions, parsley, and tomatoes • How you pick the wild asparagus, pinching them off a picking them from the fields • How asparagus goes well with shrimp • A bit about our KTM chili flakes which contains the Carolina Reaper • The tomatoes we use for cooking in the winter, a slightly dried hanging tomato Here are the tomatoes we talk about in the podcast.• The most amazing bowl of Pasta had in Naples features just tomatoes and basil • The waiter claimed it was so good because the tomatoes were grown in the volcanic soil • The way some of the older women make fresh tomato sauce • Some tips on buying asparagus Look for bright green or violet-tinged spears with firm —not limp — stems. The tips should be closed and compact. Avoid limp asparagus. Take out a stem from the bunch and see if it is limp. • How to store your asparagus when you bring it home — namely placing them in just a bit of water as if they are fresh cut flowers • But why you should eat it very quickly • How Paul likes the asparagus with our new Red Wine Vinegar • The smell associated with asparagus — how some people have it, some can’t detect it, and how they don’t know why it happens • How food transcends all • How the last podcast hit a nerve with some people (LINK) Bonus asparagus info: Another wild asparagus picture. Notice the "thorny bush" it comes from.• Asparagus is made up of 93% water. • It is low in calories and is very low in sodium. • It’s a good source of vitamins and fiber. • The white version of asparagus enjoyed in the Netherlands, Spain, France, Poland, Belgium, Germany, Austria, Turkey, Italy, and Switzerland. The asparagus is covered in soil as they grow to “blanch” them. Since no photosynthesis starts, the shoots remain white. It is believed to be less bitter and much more tender. But honestly, I’m not so sure on that. I personally like a bright, green asparagus. • Hollandaise sauce is a popular sauce to serve with asparagus. Hollandaise is an emulsion of egg yolk and liquid butter with lemon juice, salt, and pepper. • Asparagus originated in maritime habitats, so it likes soils that are too saline for normal weeds to grow. Thus, a little salt was traditionally used to suppress weeds in beds intended for asparagus. The downside to this is of course that bed couldn’t be used to grow anything else. | |||
| 049: 15 Strange Things Italians Do | 22 Feb 2017 | 00:35:12 | |
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 are not strange to any Italian or even other parts of the world. But to two Americans, these are a few of the weird things we've noticed Italians do. Know any others? Let us know in the comments. And don't forget to share this with family and friends who might get a kick out of it. 1. They don't wear seatbelts or use baby seatsNot sure if this is a macho thing? Or they believe it's safer because you can, I don't know, throw yourself from the car? Whatever the reason, they almost refuse to do it. To keep the car from beeping at them, they will either buckle the seatbelt behind them in the car. Or, they will actually carry around an extra buckle, just a buckle with maybe a little strap on it, so they can put that in the latch to stop the car from beeping. It is against the law and you will get a ticket if you are stopped, so don't try this when visiting. Is this only a southern thing? Small town thing? Let us know in the comments. When it comes to the kids, the children will actually sit in mom or dad's lap while they are driving. Sometimes while the parent is also on the phone driving a stick shift. We have no rationale for this one. It's just crazy. 2. They throw litter out of the window of their carhttp://www.livingvillacappelli.com/wp-content/uploads/2017/02/Italian-Travel-Culture-Strange-things-italians-do-7.jpgThis is definitely more a southern thing I think than northern. But littering here is just not looked at as a terrible thing like it is in the states. I have watched someone literally clean out their car while driving down the road. Reaching down to throw out a plastic bottle, then some papers, etc. When was the last time you EVER saw that in the states? 3. They peel their fruit and vegetables You will never see an Italian bite into an apple or pear unpeeled, even if it is washed. That sucker has to be peeled before it passes those lips! The new rule in Italy is that when purchasing fruit in a market, the display has to say if the peel is edible. If it is organic, the peel is edible. I bet they still peel the organic. 4. Italians will not "drive" in the passing lanehttp://www.livingvillacappelli.com/wp-content/uploads/2017/02/Italian-Travel-Culture-Strange-things-italians-do-2.jpg This is strange to us but it is CORRECT. The passing lane should only be for passing. And while Italians do drive fast and like maniacs, they do strictly adhere to this rule. So if you are driving in Italy, don't stick around in the left lane. Pass someone and get back into the right-hand lane. Otherwise, you'll have a lot of Italian drivers honking and flashing their lights at you. 5. They never go outside with wet hairIt goes back to colpo d'aria, the thought that a hit of cold air will cause sudden death. OK. Not sudden death, but pretty much every other malady out there. It's also why they won't drive with a window down, hate fans blowing directly on them, and wear scarves in the summer (see #10 below). 6. When entering a room in someone else's home or a store, they have to say "hello"http://www.livingvillacappelli.com/wp-content/uploads/2017/02/Italian-Travel-Culture-Strange-things-italians-do-6.jpgYou might have already greeted them at the gate. Or the room they are entering could be empty with the lights off. And there doesn't have to another person even around. But when they enter the room, they will say, "Buon Giorno" or " Or the room they are entering could be empty, with the lights of and not another person even around. But when they enter the room, they will say, "Buon Giorno" or "Permisso." Polite? I don't know. To an American, it's just weird. http://www.livingvillacappelli.com/wp-content/uploads/2017/02/Italian-Travel-Culture-Strange-things-italians-do-11.jpg7. They never eat eggs for breakfast Today, most Americans probably have more in common with Italians in this regard. Today, American's will grab a bowl of cereal or a cereal bar before running out the door and aren't usually cooking up a batch of eggs. However, you will never see an Italian scrambling up some eggs and bacon for breakfast, even on the weekend. Italians are pretty consistent in their concept of breakfast, which usually consists of a coffee and a pastry. That's it. Italians are pretty consistent in their concept of breakfast, which usually consists of a coffee and a pastry. That's it. 8. Non-gay Italians of the same sex will walk arm in arm or hand in hand Italians are very affectionate and not afraid of physical contact. Male friends will even horse around grabbing each other by the groin. It sort of goes back to the whole phrase "Are they gay or just European?" Sometimes, honestly, it can be hard to tell, even with good gaydar.
http://www.livingvillacappelli.com/wp-content/uploads/2017/02/Italian-Travel-Culture-Strange-things-italians-do-5.jpg9. They kiss hello and goodbye Strangers, no. But after meeting someone once or twice, you almost always greet them with a kiss. Remember, always start on the left cheek. So your left cheek against theirs. Then, move to right cheek against their right cheek. A little crisscross dance if you will. Whether you actually touch cheeks, making kissing sounds, or actually kiss each other's cheek is all sort of a personal preference. http://www.livingvillacappelli.com/wp-content/uploads/2017/02/Italian-Travel-Culture-Strange-things-italians-do-10.jpg10. They wear scarves all the time This goes back a bit to the colpo d'aira thing, as Italians seem to get afflicted all the time with cervicale. As near as we can tell, it's sort of a stiff neck. Or some sort of neck ailment. Paul also thinks it's part of national pride thing for them. They must accessorize and be stylish. It's just part of being Italian. http://www.livingvillacappelli.com/wp-content/uploads/2017/02/Italian-Travel-Culture-Strange-things-italians-do-3.jpg11. They always dress to go out You will never, ever see a "people of Walmart" post in Italy. Mainly because there are no Walmarts, but also because they would never be caught dead outside the house in pajamas, torn shirt, sweats, workout clothes, or even a slightly worn t-shirt. For the women, this is especially true. The guys are obsessive about their shoes, though. Even sneakers. If they buy a new pair of tennis shoes and they come to visit us in the country, if you want to go for a walk they must change their shoes first. A scuff would be a mortal sin. 12. They cross themselves when they pass a church or anything religioushttp://www.livingvillacappelli.com/wp-content/uploads/2017/02/Italian-Travel-Culture-Strange-things-italians-do-8.jpgEven in the car when driving by a religious spot, you'll see them make the sign of the cross (head, stomach, shoulder, shoulder) in the car. It almost becomes a habitual thing. Like looking both ways before crossing the street. Even the atheists. For those, I guess it's a superstitious thing. This also goes hand in hand with men having to touch their balls when passing a cemetery or hearse. 13. They have weird store hoursWant a 24/7 deli or gas station? Good luck with that. Want to pick something up at the store on your way home for lunch? If it's after 1 PM, good luck with that. As I've talked about in the past, especially in small towns, everyone goes home for lunch. So from 1-4 PM you won't find much open except the big huge supermarkets or department stores. But they also have weird days where everything in town is closed. It's part of a guild system. For example, no restaurant in Terlizzi is open 7 days a week. Not a one. And I believe all but one are closed on Monday, and then that restaurant is closed on Tuesday when the rest reopen. Also, on Thursday night, every fruit and vegetable vendor in closed. Why doesn't someone break ranks and open on Thursday? They'd make a killing! Maybe that's the greedy American talking, but it is strange to me. NOTE: I'm sure this is mostly only in very small towns. Paul believes some of the reason for this, besides the guild rules, is that a lot of these shops are Mom and Pop stores and they don't trust anyone else at the register. Some of it also a way to protect their way of life. Everyone wants some time off. http://www.livingvillacappelli.com/wp-content/uploads/2017/02/Italian-Travel-Culture-Strange-things-italians-do-4.jpg14. They will not eat or drink anything to goYou will never see an Italian walking down the street with a cup of coffee. You will also never see them driving while eating a sandwich. You will never see an Italian walking down the street with a cup of coffee. You will also never see them driving while eating a sandwich. Even at a rest stop. They will order their sandwich, then eat it at either the counter or a table in the rest stop. 15. They always ask you what you had for lunchIt always comes back to food, doesn't it? When a friend stops by for coffee in the afternoon, invariably after a nice "hello" and "how are you doing," they will ask you what you had for lunch. It's the strangest thing. Except when someone is talking about an amazing meal they had a restaurant, when have you ever in your life asked someone what they had for lunch? Good thing we always take a picture of what we're eating so we can show them! So, how'd we do? Any other strange things Italians do that we missed? Let us know below in the comments. And don't forget to share this post with family and friends with the share buttons below.
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| 048: Villa Cappelli Guest Chef | 05 Feb 2017 | 00:34:17 | |
After a long hiatus, we are back to give you updates on happenings at the villa from record snow storms to our latest guests. But most importantly, the amazing experience we had — and hope to continue to have — with a guest chef at Villa Cappelli. Topics we cover:
Invented in 1941 in Mexico, when one afternoon, a bartender made a special cocktail for Margarita Henkel, the daughter of the German ambassador. Includes tequila, triple sec homemade lime juice, homemade sour mix, salt. Villa Cappelli Margarita Recipe Type: Drink Prep time: 5 mins Total time: 5 mins Serves: 1 Margarita Ingredients
Brown Derby This cocktail inherits its name after the famous hat-shaped Los Angeles diner where it was created. This refreshing drink is made with bourbon, honey, and grapefruit juice. Brown Derby Recipe Type: Drinks Prep time: 2 mins Total time: 2 mins Serves: 1 drink Ingredients
California Collins Mixologist Ryan Fitzgerald created this drink for the San Francisco Slow Food Festival. It's made with lemon verbena or lemon grass, gin, apple juice and soda. California Collins Recipe Type: Drinks Author: Villa Cappelli Prep time: 5 mins Total time: 5 mins Serves: 1 drink Ingredients
Prosciutto, made from by Paul's cousins in the hills of Pisa, infused in bechamel sauce, then breaded and fried. Tartare di carne di cavalloHorse meat with lemon, capers from our garden, red onion, roasted peppers, and raw quail egg. Soldadito de PaviaFritters of salt cod, potatoes and parsley served with a lemon cream sauce. These "little soldiers" were traditionally served to the sailors to support them during the fighting.
Grilled mushrooms with chimichurri sauce and fried quail eggs. The chimichurri sauce as the key here. Sooooo good!
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| 047: International Nomads Austin and Geneva | 05 Dec 2016 | 00:44:34 | |
Enjoy our interview with our recent guests 10-year-old Geneva and her father Austin, who are traveling the world together. Topics we cover:
https://ww2.kqed.org/mindshift/2014/06/17/guide-to-the-best-homeschooling-and-unschooling-resources/
Follow Austin and Geneva on Facebook at PeterTink. Follow them on Instagram here at https://www.instagram.com/2nomadic/
Here's the Pinky and the Brain opening video we mentioned. | |||
| 046: The Best Italian Culinary Tour | 22 Oct 2016 | 00:30:51 | |
There are all kinds of Italian Culinary Tours, but we like to think ours is pretty special — that's why I can say "best" because it's ours. So Paul and I fire up the mics to talk about our Culture and Culinary Tour (better name perhaps to be determined). Topics we cover:
What's that over my head on the rocks??? #puglia #villacappelli #gotyourgoat #altamurgia A photo posted by Italian Lifestyle Gurus (@villacappelli) on Oct 14, 2016 at 7:11am PDT
Again, for more information on this tour, go livingvillacappelli.com/culinarytour Any questions or comments on our Italian Culinary Tour? Please leave us a note in the comments.
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| 045: Non Stereotypical Italian Music with Michael Hynes | 05 Sep 2016 | 00:50:25 | |
At Villa Cappelli, we often surround ourselves with stereotypical Italian music like pizzica or Neopolitan classics, but when guest Michael Hynes visited, we were entertained with the likes of Elton John, Billy Joel and more! It was another magical moment with our guests, and hopefully, the podcast captures even just a little bit of that. Topics we cover:
Here is Leonard's version, but dare I say I like Michael's better? Here are the lyrics for those die-hard fans: "Hallelujah" Hallelujah Your faith was strong but you needed proof Hallelujah, Hallelujah Hallelujah, Hallelujah I did my best, it wasn't much Hallelujah, Hallelujah
Goodbye Norma Jean And it seems to me you lived your life Loneliness was tough Goodbye Norma Jean Written by Bernie Taupin, Elton John • Copyright © Universal Music Publishing Group
Some folks like to get away I've seen all the movie stars It was so easy living day by day It comes down to reality It was so easy living day by day It comes down to reality I'm just taking a Greyhound on the Hudson River Line
Can anybody find me somebody to love? Each morning I get up I die a little I have spent all my years in believing you I work hard (he works hard) every day of my life I get down (down) on my knees (knees) (he works hard) everyday (everyday) But everybody wants to put me down Oh, Lord Got no feel, I got no rhythm Find me somebody to love [repeat] Can anybody find me somebody to love? Some pics of Michael and Tanya during their stay with us:
What did you think of our non stereotypical Italian music? Let us know in the comments.
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| 044: The Amalfi Coastline | 25 Jul 2016 | 00:50:01 | |
Join us on a trip to the Amalfi Coastline, arguably one of the most beautiful places in the world. Learn what we think were definitely the highlights you shouldn't miss. Topics we cover:
http://www.livingvillacappelli.com/wp-content/uploads/2016/07/Amalfi_Coastline_4.jpg The church in Amalfi http://www.livingvillacappelli.com/wp-content/uploads/2016/07/Amalfi_Coastline_5.jpgThe procession of Saint Andrew http://www.livingvillacappelli.com/wp-content/uploads/2016/07/Amalfi_Coastline_6.jpgThe view from Ravello http://www.livingvillacappelli.com/wp-content/uploads/2016/07/Amalfi_Coastline_7.jpgVilla Cimbrone gardens http://www.livingvillacappelli.com/wp-content/uploads/2016/07/Amalfi_Coastline_8.jpg http://www.livingvillacappelli.com/wp-content/uploads/2016/07/Amalfi_Coastline_9.jpgGetting cheeky in the gardens http://www.livingvillacappelli.com/wp-content/uploads/2016/07/Amalfi_Coastline_10.jpgOur final lunch right on the water [td_smart_list_end] Here's Paul going Facebook Live during the podcast:
So what'd you think of our trip to the Amalfi Coastline? What did we miss? Anything you really want to see? Let us know in the comments. | |||
| 043: Eat Happy with Anna Vocino | 15 Jul 2016 | 00:41:37 | |
Anna joins us again for another fun podcast, featuring an amazing day of food shopping with Paul, a delicious lunch, and a fun discussion about her new cookbook Eat Happy. Topics we cover:
- Anything with zucchini noodles made with Paderno spiralizer - Butternut squash cauliflower rice - Low-carb pizza crust - Pistachio crusted salmon - Sausage zucchini bake - Bacon broccoli
- Napoli salumi with peppercorns - Some spicy Calabrese salumi - Mortadella, how big and delicious it is in Italy
More on Stracciatella Otherwise known as heaven on Earth at Villa Cappelli, it's a fresh cheese produced in Puglia using a stretching and shredding method. Thus the name which means "little shreds." The way it was explained to me at one point is that it's the same as mozzarella before it becomes mozzarella. Meaning, the curds aren't worked quite as much. After the shreds are made, they are mixed with cream. It's amaze balls. A creamy, smooth, delicious bite of heaven. This is also the same cheese you find in the center of burrata, which is essentially stracciatella wrapped in mozzarella. So when you cut into the big ball of mozzarella, the stracciatella and cream ooze out. Also to die for, but for me, why not just enjoy the star of the dish on its own!
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| 042: Orecchiette with broccoli rabe | 26 Jun 2016 | 00:38:48 | |
Orecchiette with broccoli rabe is one of the signature dishes in Puglia. In this podcast, Paul and I are joined by Anna Vocino as we talk all about this amazing dish. Topics we cover:
It's a traditional Puglia pasta whose name translates to "little ears" though the shape, as you can see, is more like little hats. Not only it is good with broccoli rabe, but the shape is great with ragu and hearty meat sauces to help scoop up the sauce. Broccoli rabeAlso spelled raab, and sometimes called rapini or broccoletti. In Puglia, it's called cime di rape. It is a cool season crop, so you find it in late fall, winter and maybe early spring. In the states you can probably find it all year round, but really, the flavor is best during winter. It features broccoli-like tiny flowerheads that look like tiny broccoli heads, but don't get as big. All parts are edible, including the stems, leaves and flowheads. It can have a very bitter, spicy and peppery flavor. But it does mellow out once cooked, and if blanched can almost be eliminated. Boccoli rabe is also one of the most nutrient-dense foods on the planet. 3.5 ounces provides half your daily requirement of vitamins A and C. It's also a good source of folate, potassium, fiber, and calcium. Full of Phyto-nutrients and antioxidants, which do all the good thins antioxidants do, like protect you from cancer, lessen inflammation, and more. Anna's site again: www.annavocino.com And we talk with her in other episodes: 038: Is there Italian food without pasta? and 037: Eating gluten-free in Italy with Anna Vocino | |||
| 041: Fighting big drug companies with Celebrity Trainer Vinnie Tortorich | 13 Jun 2016 | 01:05:46 | |
We talk with Italian-American trainer to the stars, Vinnie Tortorich, about his life growing up in an Italian family in Louisiana, his NSNG lifestyle and his new Pure Vitamin Club. WARNING: This episode is not family friendly. Any young ones should probably not listen. A little intro to Vinnie: He's Hollywood's go-to guy when it comes to health and fitness. A true celebrity fitness trainer. (He's the guy training all those celebrities to look good on film and television) He's also the host of a hugely successful podcast with Anna Vocino where he dishes out health and fitness advice. He created the No Sugar, No Grain (NSNG) movement and thereby simplified healthy eating in one fell swoop. He has written a best selling fitness book called Fitness Confidential, which to give you a quick reader's digest of the book, talks about how Vinnie beat cancer many years ago and along the way gives you an inside look at the corrupt world of fitness and fitness products. The book, as of this recording, has 1078 reviews on Amazon, which is unheard of! Topics we cover:
What'd you think of the interview? Any questions or comments for Vinnie or us? Leave them in the comments below. Grazie! | |||
| 040: Ghosts and Gay Weddings in Italy | 03 Jun 2016 | 00:30:22 | |
After and short break, we are back with a new podcast covering everything from our haunted villa in Puglia to our first gay wedding in Italy at Villa Cappelli. Here are some of the topics we cover:
Here are some pictures and videos from the wedding. At the ceremony Exchanging the rings http://www.livingvillacappelli.com/wp-content/uploads/2016/06/Gay_Weddings_in_italy.jpgThe courtyard food fest http://www.livingvillacappelli.com/wp-content/uploads/2016/06/Gay_Weddings_in_italy_4.jpgAnother angle of the courtyard food fest http://www.livingvillacappelli.com/wp-content/uploads/2016/06/Gay_Weddings_in_italy_3.jpgThe dinning room http://www.livingvillacappelli.com/wp-content/uploads/2016/06/Gay_Italian_Weddings_dinning-room.jpgThe happy couple at dinnerAs promised, here's a picture of orecchiette http://www.livingvillacappelli.com/wp-content/uploads/2016/06/Gay_Weddings_in_Italy_orecchiette.jpg
And here's cavatelli
So that's our take on the magic of the villa with ghosts and gay weddings in Italy. Did you like the pictures of the ceremony? Any thoughts? Just let us know in the comments! | |||
| 039: One of the best authentic Italian meals ever | 30 Apr 2016 | 00:17:30 | |
Antichi Sopori is definitely serves one of the best authentic Italian meals ever — really one of the best meals ever period. And, to be perfectly honest, I use the word "authentic" mostly for Google. Because, while these dishes are spectacular, the chef takes traditional Italian foods and refines and redefines them to create totally original tasty little morsels. In other words, while the dishes could have originally come from your grandmother's kitchen, these particular dishes are probably something no Italian grandmother would make. Certainly not Mama Cappelli. A majority of their ingredients for each dish come from their large garden a few meters away from the restaurant. So it is a nice, heavy vegetarian meal (until you get to the meat course, of course). The head chef, Pietro Zito, couldn't be a nicer guy and his staff really is top quality. The waiters know everything about the menu and every dish, while also serving everything with a flourish and a smile. Hopefully the pictures and descriptions along with the podcast give you at least a taste of the amazing meal you can have when visiting. A little wine to start off the mealYou'll see a bottle of their extra virgin olive oil also in the background. Baby fresh fava beansServed in a light sauce of lemon and oil. Cheese antipastiClockwise starting at the top: Dried sausage. Ricotta with candied celery. Pecorino with candied carrots. Caciocavallo with candied onions. Capicola with pickled broccoli spears. Vegetable antipastiClockwise starting at the top: an artichoke cooked "old-style" with cheese inside; a frittata made from fresh baby greens; kale stuffed with ricotta and squash Artichokes Grilled baby artichokes on a bed of mashed potatoes Onions GratineOnions covered with breadcrumbs and cheese and baked until brown. FocacciaFoccacia made with Senator Cappelli grain (the same grain as our pasta) Sheep's milk cheese with fresh fava beansThe cheese literally melted in your mouth and paired with the tart fava beans the combinations was blow-away TroccoliA square spaghetti-like pasta with a sauce of brazed scallions, brazed tomatoes, and smoked sausage The scarpettaRemember, bread is not there to fill you up before your meal! Italians use bread to mop up any sauce left after the pasta is gone. Literally it means "little shoe" I guess because it looks like you are making a little shoe move across your plate? I'll have research that name... OrecchietteOrecchiette (or little ears) a very traditional pasta in Puglia made from grano arso with a wild broccoli rape. Be sure to listen to Paul's explanation of what grano arso is and why it's called tat. It's at around the 11 minute mark. Note this is not the exact pasta we had. It's the same pasta, but a different sauce. But I wanted to show you this dish so you could see the style of pasta CruditePolignano a Mare carrots and fennel Fresh fava beansStraight from the restaurant's garden Lamb with roasted potatoesRoasted lamb thigh. This melted in your mouth. One of the best lambs I've ever had. The lamb with gravyThe gravy was almost as good as the lamb itself. This dish was something I'd love to perfect at home. I think that's a challenge to myself! Pork steakThis melted in your mouth, too. I mean. I was dying. This was so good. To be honest, their meat dishes have never been the highlight of their meals, but they really stepped up their game with these two. I would go back just for this. And I LOVED everything else. But seriously. I hope these become standard on the menu! Cassata (sort of)Sponge cake soaked in either fruit juice or liquor, later with ricotta cheese and then a thin shell of chocolate with chocolate sauce drizzled on top. This is, again, more their take on a traditional cassata so I use that term loosely. But whatever it's called, it's delicious. After-dinner drinksNocino and limoncello with some sugar-coated almonds. Want to make your own limoncello, check out our recipe here. Trust me. It's so much better. Here's where you'll find our "Crack" Almonds: Sugar. Like the ones you see pictured here. Baba a rumA small spongy cake soaked in rum served with cream. Deconstructed TiramisuLady fingers dipped in coffee later with marscapone topped with a sprinkling of chocolate and crumbled almond cookies Apple TorteNot my favorite, but still delicious Mama CappelliI'm not sure she LOVED the place as much as we did. She liked all the meals, but as with any traditional Italian grandmother, if it's not the way her family made it, it's not really the right way.
Here's where you can find out more about Antichi Sapori. Do you agree it's one of the best authentic meals ever? What are you thoughts? Let us know in the comments below. | |||
| 038: Is there Italian food without pasta? | 22 Apr 2016 | 00:37:35 | |
While that is a bit sacrilegious to talk about Italian food without pasta, it can be done. And rather easily. Anna Vocino, joins us for the second part of her interview where we talking making "noodles" from vegetables and how to eat Italian food without eating sugar or grains. Topics we cover:
Here's just a taste of some of her work:
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| 037: Eating gluten-free in Italy with Anna Vocino | 16 Apr 2016 | 00:28:25 | |
While Italy is known as the land of pasta and pizza, it is actually very easy to avoid gluten here. Italians are very aware of celiac disease and even have entire grocery store aisles full of gluten-free products. Anna Vocino, a great friend to Villa Cappelli, the voice at the start of every podcast, and a celiac herself, joins us to talk about her experiences visiting Italy. Topics we cover:
Find all things Anna at AnnaVocino.com Listen to her on her podcast with Vinnie Tortorich here. Here's just some of her work: Do you have questions about being gluten-free in Italy? Or eating no sugar, no grains? Just let us know in the comments!
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| 036: Sun-Dried Tomato Spread | 10 Apr 2016 | 00:14:51 | |
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Sun-Dried Tomato Spread is probably a product you're not very familiar with, mainly because, as far as we know, we're one of the few people who make it. So we're making a quick episode, as requested by listeners, to explain this product. We'll explain exactly what it is, why you might want to use it, and how to use it. We go into more depth in the podcast, but below are some show notes as well. What is Sun-Dried Tomato Spread?Sun-dried tomatoes blended with extra virgin olive oil and spices to create a product that's somewhere between a ketchup and a paste. We use those mainly just a reference so you know a bit of the taste and consistency of the spread. It naturally a tiny bit sweet due to the concentration of the tomotoes and it is thick like a tomato paste but has much more flavor than just a paste. Why use it? Lycopene. Sun-dried tomatoes are said to provide the most lycopene, gram per gram, than any other food and have 20 times more lycopene than fresh tomatoes. Plus, the spreads are made with extra virgin olive oil which improves lycopene absorption by the body. That's not counting the extra virgin olive oil benefits! So in the end, you've got one powerful—yet delicious—antioxidant spread without any sugar, corn syrup or any sweetener of any kind, no any preservatives or chemicals! Just deliciousness! Why is Lycopene important and what is it?(Note: Please see full disclaimer below stating I am NOT a doctor nor nutritionist. This is general information I have found on the internet and curated for you.) Lycopene is a powerful antioxidant from the Vitamin A (carotenoid) family. Like any anti-antioxidant, it is believed that it may help protect cells from damage. It's what gives fruits and vegetables their red color, thus you can also find lycopene in watermelons, pink grapefruits, apricots and pink guavas. I stand corrected from what I say in the podcast in that it appears gac (????) has the highest content of lycopene of any know fruit or vegetable. It's found in southeast Asia, but since most of us have never heard it, much less tried it, 85% of lycopene for most people come from some sort of tomato product. If someone has ever has gac please let me know in the comments! When you cook the tomatoes, as we do when making the spreads, it actually makes it easier for the body to access and use the lycopene (which is why I believe ketchup is also a high lycopene product). As for the health benefits, as I said, it's considered a power anti-oxidant which is protects us for free radicals. Several articles I read mentioned tons of things lycopene is being studied to see if it helps, everything from asthma, cancer prevention, coronary artery disease, and the one that got a tone of press, enlarged prostate. It seems not study has definitely proved lycopene's effectiveness in treating any of these ailments. While, there is unclear scientific evidence for all these, that certainly won't keep me from enjoying them. But, the best benefit, it's just damn delicious! Sources: Mayoclinic, WebMd, Foodtrients, Wikipedia How do you use it? http://villacappelli.com/collections/antipasta-aka-appetizers-1/products/sun-dried-tomato-spreadSnack attack!Put it on a cracker or small piece of toast and you have an instant appetizer or snack! So quick, yet so delicious.
http://villacappelli.com/collections/antipasta-aka-appetizers-1/products/sun-dried-tomato-spreadDip it, baby! Dip cracker, chips or raw vegetables (or yes, even just your spoon) in a bowl of it and enjoy.
No http://villacappelli.com/collections/antipasta-aka-appetizers-1/products/sun-dried-tomato-spreadmore ketchup! Use this wherever you would ketchup. Sandwiches, hot dogs, and burgers. You won't be coating your food with a layer of essentially sugar and it gives you a super concentrated, delicious tomato flavor.
Sauce it up!http://villacappelli.com/collections/antipasta-aka-appetizers-1/products/sun-dried-tomato-spread In stead of tomato paste in your favorite sauce recipe, add the same amount of Sun-Dried Tomato Spread. It acts on the same principle of being a concentrated tomato flavor, but adds so much more flavor.
http://villacappelli.com/collections/antipasta-aka-appetizers-1/products/sun-dried-tomato-spreadBring back the meatloaf! Use it in your favorite meatloaf recipe in place of ketchup or tomato paste and enjoy.
Any fans out there have another great what they've used our Sun-Dried Tomato Spread? Let us know in the comments!
Oh, and click here to get the Sun-Dried Tomato Spread and here to get the Spicy Sun-Dried Tomato Spread or save and get them both in our Healthy Ketchup Collection.
Note: I should state I am not a doctor nor nutritionist, nor do I play one on TV. This podcast and show notes provide general information and discussion about medicine, health, and nutrition. The words and other content provided in this podcast and show notes, and in any linked materials, are not intended and should not be construed as medical advice. If the listener or reader or any other person has a medical concern, he or she should consult with an appropriately-licensed physician or other health care worker. Never disregard professional medical advice or delay in seeking it because of something you have heard on the podcast or read here or in any linked materials. If you think you may have a medical emergency, call your doctor immediately. The views expressed on the podcast and show notes and website have no relation to those of any academic, hospital, practice or other institution with which the authors are affiliated.
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| 035: Italian Superstitions & Expat Life with Rick Zullo | 31 Mar 2016 | 00:45:32 | |
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Italian superstitions
While Italian superstitions aren't any crazier than any other country's, but they are interesting for someone who didn't grow up with them. We're talking with Rick Zullo today who wrote about a lot of these on his blog which talks about his expat experiences throughout Italy. Topics we cover with Rick:
The evil eye. The bane of many an Italian when someone looks at you in an envious manner they can give you the evil eye, even unintentionally. You could be struck with all kinds of sicknesses, most of which include headaches, dizziness, nausea, and fatigue. The only cure is to search out an Italian grandma who has inherited a talent to rid you of this curse. Covering the mirrors when someone diesI have heard that the mirror represents the soul, so breaking means you'll loose part of your soul thus have 7 years of bad luck. Are you covering/mourning the passing of your loved one's soul by covering the mirrors? Who knows. Maybe people just didn't want to see themselves when grieving. Touch your ballsEvery time a hearse goes by, a man must grab his balls or be the next to ride in the hearse. Sweeping our the corners of a new houseWhen moving into a new home, you must sweep out all the corners to get rid of any evil spirits that might be lurking around. This is probably a good idea as it also gets ride of any lingering dirt and dust. You have to kiss bread before you throw it awayhttp://www.livingvillacappelli.com/wp-content/uploads/2016/03/Italian-Superstitions-P2.jpgBread represents Jesus, so you can't just throw it away. You have to kiss it good-bye. I'm not sure why this makes it any better that you're throwing it away, but you have to do it. You can't make a bed with three people or the youngest will dieThis is a "fond" memory for Paul, as when he was growing up in a household full of women he would always jump in to help with the chores and be shooed away immediately if they were making the bed as he was the youngest. Maybe that's why he doesn't make beds to this day? Throw coins into a newlywed's bed to bring them good fortuneShowering them with fortune. Seems a pretty straight-forward one. After all, they end up with some money right away. Throw coins in a newlyweds' car for good fortuneSame goes for this one, though I'm wondering if you are supposed to do both or just one. If you spill salt, throw it over your left shoulderhttp://www.livingvillacappelli.com/wp-content/uploads/2016/03/Italian-Superstitions-P3.jpgSalt was a very important product, used not to flavor food but preserve it, so you didn't want any to go to waste. If you do spill it, throw it over your left shoulder so you can blind the devil who is bringing you the bad luck. If you drop a utensil like a fork or knife on to the floor, company is comingAnyone know the origin of this one? I couldn't find anything. Just curious how this one developed. If you want to sell your house, bury a statue of Saint Joseph in your front yard upside downThis was a new one for Paul and I. Interesting one to say the least. 17 is unlucky number, meaning death, while 13 is luckyVery different than in America, but as Paul points out, they accommodate both superstitions in Italy, where something you won't find both a 13th floor or a 17th floor in a building. Pouring wine underhanded (you palm is facing up and the back of your hand toward the table) is bad luckIt essentially means you want the person you are pouring the wine for to choke to death. It goes back to the time of poison rings where it was much easier obviously to pour the poison from your ring into someone's glass when pouring this way. Do you know any we missed? Let us know in the comments. Sorry, couldn't resist putting this up:
We'd like to thank Rick again for joining us. You can find him at http://rickzullo.com/ And here are just a few of the books he's written: Live like an Italian, Eat like an Italian, Talk like an Italian | |||
| 034: Easter in Italy — Mama Cappelli's Easter memories | 22 Mar 2016 | 00:25:15 | |
Easter in Italy
Last year we did a whole podcast covering some of the strange and mysterious customs we've experienced in Italy during holy week. You can find that here: http://www.livingvillacappelli.com/easter-in-italy/ This year, we sat down with Paul's mother so she could tell us how they used to celebrate Easter when she was young. She shares some recipes, memories and laughs. Here's a list of all we talk about: Ragu sauceConnie describes her famous ragu sauce recipe. You'll find that here: http://www.livingvillacappelli.com/connie-cappellis-ragu/ No Meatballs!Connie confirms our no meatballs and spaghetti rule the we talked about here: http://www.livingvillacappelli.com/032-traditional-italian-food-what-not-to-do-when-it-comes-to-cooking-eating-italy/ Stuffed Lamb or Veal BreastI will be following up with a real recipe with pictures and a video here. But here's the recipe as Connie describes it. If you listen, you'll see why we say "recipes are dumb" as no Italian grandmother will ever give you exact amounts. The stuffing ingredients include mortadella or ham (no prosciutto as it will taste rancid when cooked), eggs, grated Pecorino Romano, bread crumbs, parsley, a little salt and pepper. The stuffing will be rather thick, as you need to actually stuff it into the meat. The cut meat is a some of the ribs with a little bit of the belly. The hole is cut into the side along the belly (when I get pictures, that will help explain this). CuttlefishConnie explains you can used the exact same stuffing to make Stuffed Cuttlefish. What she doesn't explain is they will stuff the cuttlefish and tie them up, and then cook in a tomato sauce. You would eat the sauce on pasta, and the cuttlefish as second. This was eaten on Friday because you could NOT eat meat on Easter Friday at all. What the heck is cuttlefish? If you don't know what a cuttlefish is, it's essentially a cousin of squid or calamari. Here's a nice article about cuttlefish. When you are eating them, they look and taste pretty much like calamari. Honestly, most people wouldn't be able to tell the difference. The cuttlefish is just thicker and meatier. Paul explains that in Italian, they are called seppia (which I just discovered is very close to their scientific order name Sepiida). The cuttlefish excrete a unique brown pigment when it is alarmed. And that is how we get the word "sepia" which refers to the brown pigment color in English. The bone found in them distinguishes them from their squid relatives. This is the bone you'll find in bird cages. DialectHow Paul's mother speaks four different languages: English, Italian, the local Terlizzi dialect and a version of the dialect which is a mix of dialect and English. She gives a lot of fun examples in the podcast. ScarcellaA fun Easter dessert in the shape of a basket with an egg on top. I have not personally seen this my self here, but I'm sure you'll still find them in many homes and bakeries. Pasquetta (Little Easter)This is the Monday after Easter. It is a very big celebration in Italy. Almost as big as Easter itself. In Connie's time, the would pack up all the leftovers and head to the country and have a big picnic with the leftovers. The real Mediterranean diet with lots of fish and little meatWe talk about how back in Connie's time, they used to eat what is probably a much truer Mediterranean diet than today. Almost every day they would eat fish, and meat was maybe served on Sunday. Even then, it was a pound of meat for five people just to flavor the sauce for your pasta. They would have a lot of vegetables, nuts, and olives. Junk food didn't exist and celery was a snack. Would this be nice again! The Procession The depressing parade that's been going on in town for years. He covered a lot of this in last year's podcast again, which you'll find here: http://www.livingvillacappelli.com/easter-in-italy/ Here's a quick video of it as well. | |||
| 033: 19 Great Italian Travel Tips | 12 Mar 2016 | 00:42:10 | |
The ol' country is an amazing place to visit, but there's a lot to see and do. So we wanted to provide these easy Italy travel tips for you. While this is not an extensive list by any means, it will give you some basics to help save you time and money when traveling to Italy, and maybe avoid some headaches as well. Topics we cover:
Obviously this tip is harder to follow if you're traveling with kids, who are traditionally off in the summer months, but if you can make it during April, May, September, and October, Italy can be a little easier to navigate for a few reasons.
There is sooo much to see in Italy. And if you are coming for the first time, you'll want to hit the major hot spots first. A lot people have a very specific idea of what Italy is like based on what they've seen in movies or on television. And a lot of that based on Rome or Tuscany or Venice. So you might want to plan on hitting at least one of two of these areas so you won't be disappointed in Italy not living up to what you have in mind. And we definitely recommend visiting those places, as they are iconic for a reason. But after that, whether it's after your first week or your first trip, try and visit places like Puglia, Calabria, and Sicily. You'll get a bit more the feeling of what it's like to really live in Italy. A more "authentic" and "old world" tour if you will. Plus, since you're "off the beaten path," i.e. not the major, major tourist sites, you can avoid the crowds. 3. Skip the big bus tour packagesWhile these kinds of tours have their place, they probably aren't in Italy. Italy is meant to be savored like a fine wine. These trips try to cram as much into each day as possible, starting with having your luggage outside your hotel door by 5:30 AM. So don't be afraid to "go it alone." Italians love tourists and are always willing to help you, even if it's only through sign language because you don't speak the same language. If still want a guide, so for something smaller. We work with an agency called HETravel who puts together some nice small tours usually of no more than 15-20 people. Here the culinary tour that do with us as an example: http://hetravel.com/tour/gay-travel-italy-puglia-villa-culinary-experience/ We've also worked with tons of travelers to design personal tours for them while staying at the villa. If interested, you can click the tab above that says Stay at the Villa. Full disclosure: I have not experienced one of these trips myself in Italy, but I have heard nothing but bad accounts from others who have done them here. If you know differently, just let us know in the comments. 4. Travel with friends and family and use sites like VRBO, Homeaway and FlipkeyIf you are not familiar with these sites, these are sites that allow you to rent homes, like our villa, directly from the owner. VRBO stands for Vacation Rental By Owner. One of Homeaway's newest ad campaign says, "Whole House. Whole Family. Whole Vacation." Which pretty much sums up the idea. While you all still get the privacy of your own room, your family gets the privacy of an entire home. You don't have to share your vacation with anyone! And the savings can be phenomenal. This Homeaway info graphic does an amazing job describing the advantage. 5. Don't eat at restaurants that have pictures of the food on the menuWhile you might be afraid of getting something wrong ordering in a language you aren't familiar with, these restaurants usually cater to the masses and are just pumping out food...just food, not necessarily good food. Trust your waiter to bring you the best in the house.Ask locals, like a cop or garbage man, yes, the workers, and they'll send you to the local places that will give you great food at a great price. If language is an issue, but sure to check out a site like TripAdvisor before you leave. Be aware, most hotel concierge people are going to send you to a restaurant that has cut a deal with the hotel to send them customers. Paul recommends going somewhere where you don't have to order off a menu. While this sounds strange, just sit down, ask the waiter what they are making that day or what is good that day. This will usually ensure you are getting fresh, amazing food that is a specialty of the chef. 6. Try to fly as close to your final destination as possible, forgetting the train or carUnless you are a large family, this will save you a lot of time, energy and headaches. So what do we mean? Say you are flying from in from the states and you are landing in Italy in Rome or Milan, but your final destination is Puglia. Book a flight that takes you to Bari. Don't get off at Rome, then attempt to drive or train the final leg of the trip. When driving, you have to figure in the cost of the rental, the cost of gas (NOT cheap in Italy) and the cost of tolls (also not cheap). So at the end of the day, it won't save you much money at all and take you easily twice as long if not longer. The train isn't much better. You have to deal with getting your bags in Rome, lugging them to the train, and paying for a ticket, which is usually the same amount as a plane ticket. Plus, again, it takes a lot longer. When you fly from the major hubs into the smaller airports, customs is almost non-existent, so you'll fly right through and there's a lot less waiting time for your bags as well. 7. When taking a flight inside of Italy, use the company's .it siteThis goes mainly for Alitalia.it: https://www.alitalia.com/it_it/ You can easily save a hundred Euro or more booking a ticket through this site. Use Google translate if you're nervous about booking anything in the foreign language, but it's all pretty basic at the end of the day. NOTE: This is for INTERNAL flights while your staying in Italy. So if landed in Rome, spent a few days in Rome,and now want to fly to Venice. This in what this is for. You do not want to use this if you are flying into Rome and want to then fly to Venice that same day (your final destination). You want to book your flight all they way through to final destination then (see tip above), otherwise you might get a airline attendant who refuses to book your luggage all the way through to your final destination, saying you bought to separate tickets so it's impossible. This is not true, but it just depends on who you get. This would mean you'd have to get you bags in Rome and then recheck in, go through security again, and spend a lot of time waiting in lines, which you don't want to do. So use this only if you are flying around within Italy after being here awhile. Also, don't forget Alitalia is not the only airline to choose from. Look at Ryan Air or EasyJet as well. 8. Bring a portable luggage scaleAirlines are getting more and more strict about luggage weight. So if you plan on picking up some souvenirs while in Italy, be sure you're not overweight and spending a lot of extra money just to get them home. This especially true if you are traveling via one of the discount airlines I mentioned above like RyanAir or EasyJet. They don't charge you much for a ticket, so they are trying to make money anyway they can and can be very strict when it comes to weight. Here's a link to one on Amazon: http://geni.us/1OcJ 9. Watch your bags & do NOT trust a stranger to watch your bagsThis goes for whether you're taking a car, bus, train or plane. Crime is not rampant here by any means, but it happens. You get off a train and start looking at your map or guidebook. The thief easy grabs your back and jumps on the train. And before you know, it the doors have closed and the thief and your bag are off to the next destination. We actually had a friend who stay with us recently who asked the bus driver to watch his bag while he went inside. When he came back out, the bus and his bag were gone. Listen to the podcast for the full story on that one. 10. Get going earlyYes, you are on vacation. Yes, you'd love to sleep in. But, I can't recommend the mornings enough in Italy. 1. You'll avoid a lot of the tourist crowds. Especially if you are in the major cities like Rome or Venice, this can be especially magical as you really do see the city in a whole new way. 2. Italy is just so gorgeous in the morning. The light and the silence seem to transport you right into the old world. 3. You'll get a lot of sight seeing in, then you can just relax, have a long lunch and live like an Italian. Plus, you might find a lot of places closed in the afternoon, so you can't do a lot anyway. And, come summer, you might not want to be walking around the Italian sun during those hours anyway! 11. Sleep on the flight overTake a sleeping pill or a couple big glasses of wine, whatever it takes! Even if you just get 5 hours or so on that flight, you'll wake up and be in Italy and can enjoy a full day in Italy rather than taking a whole day (or two or three) to recover in your hotel room. In other words, you hit the ground running and get a lot more into your vacation starting from day one! 11B. If you need alcohol to get your sleep in, buy it at Duty Free before you leaveGet a small bottle, open it on the plane and have a much more affordable drink that you would buying your alcohol from the airlines. Remember, however, if you are connecting to another flight in Italy that same day, you will need to leave ther remaining alcohol behind on the plane. You have to go through security again when you land in Rome or Milan before making your connection, and you won't be able to take an open bottle through security. 12. Use an ATM to get your cashDo NOT exchange your money at the currency exchange booth at the airport! You will be spending WAY more money than necessary. Plus, then what do you do with all that cash? Carry it around with you? Leave it in the hotel? You're also going to get the best exchange rate this way as well. Hands down. 13. Be prepared to pay in cashSome places will not take credit cards. They may say their phone line is down or the credit card machine is not working, but really, they just want you to pay in cash. See #12 above on tips about getting this cash. Also, many will not take American Express or Discover. Bring your Visa or Mastercard. 14. Use Skype and WhatsApp to communicate back homeThink about when you will be using your phone to call home. Mostly back at your hotel or rental home. Which usually have WiFi nowdays. Both of these applications work over the Internet. Skype is more for calling, WhatsApp is for texting. Both are free to download to your phone. Here are the links: Have whoever you want to call in the states download Skype to their phone or computer, set up an account, and you can call them for FREE. If that's too much work, you can also add $10 to your Skype account, and make international calls for pennies. WhatsApp is the same principal, except its mostly for texts. Just have whoever you are wanting to text download WhatsApp to their phone. 15. Let your bank or credit card company know you are leaving the countryYour bank or credit card company is always trying to protect you from identity theft. So if they see a charge from Italy and they don't know you are traveling there, they could easy freeze your account. 16. When renting a car, use the local Italian sites just like the airlinesPaul threw this tip on the podcast. He says put you are a resident of Italy, but you can still put in your American information. Basically, tell them you are coming from Italy, and you'll get a much better rate. 17. Be aware of everything closing between 1PM and 4PMWe've talked about this before, unless you are in major cities, a lot of times you'll find shop owners go home from lunch. So they go home, eat their pasta, and then take a nap. Now they will stay open later, until 8 or 9 PM, but if you are traveling in and around smaller towns, be aware you could be stuck not even finding a restaurant open. So plan accordingly. 18. You have to call a taxi — if there's even one aroundAt places like Rome or Milan, you will find them at the airports or at a taxi stand. But they are not so common otherwise. If you need one, be sure to ask your hotel, rental home owner or restaurant to call one for you. 19. If you order a martini, you will not get an American martiniNormally, if you just say you want a martini, they will serve a drink called Martini Bianco. A sweet drink served over ice. Even if you use terms like James Bond to get them to understand what you want, be careful in that a lot of people want to make you a mixed drink. So they will put two parts vodka to one part vermouth, and they'll use a sweet vermouth instead of dry vermouth. It's just all wrong. Try and head off this problem and explain what you really want if you can. Or stick to vodka on the rocks or wine!
So that's it for our Italy travel tips. Did we miss something? Let us know in the comments below. And be sure to sign up for our newsletter below to get tips, trick, recipes and more every Thursday. | |||
| 032: Traditional Italian Food — what NOT to do when it comes to Italian food in Italy | 06 Mar 2016 | 00:47:16 | |
There are lots of "rules" when it comes to traditional Italian food. And what you may think would be the same for Italian food in the states can be very different than what you'll find in Italy. Here are 14 things to never do when cooking or eating in Italy. Note: We base our conversation a lot off this original blog post: http://www.retale.com/blog/culinary-sins-according-proper-italian-chefs/ Topics we cover:
Now, the all important "don'ts" when it comes to traditional Italian food in Italy. 1. Don't add oil to pasta water Paul and I agree with this one. It's totally not necessary. While your pasta should have salt to flavor the pasta, the oil doesn't serve any purpose while you're boiling it. It will help as a sauce afterward, and maybe slightly as a non-sticking agent, though you should be tossing your pasta with your sauce right away after removing from your boiling water. Stir your pasta occasionally while it's cooking and your should be OK. Be sure to stir spaghetti and other fine pasta right away when adding to your water to keep it from forming a large spaghetti log. And have plenty of water in the pot so the pasta can move around. Paul believes you should add the salt after the water has come to a boil. Steven doesn't necessarily agree. Find out why. 2. Don't ever mix cheese and seafoodThis is another one right on the money, except for a key recipe shown below. Never ever add grated cheese to a seafood pasta dish. The restaurant will give you grated cheese if you ask for it, but they'll look at you as barbarian tourist. The one except I point out for this is Mussels Genovese. Recipe below. NOTE: This is the name the people here in our region of Puglia call this recipe. I'm sure every region is different. Essentially, as Paul points out, this is like making a frittata, however it's still breaking the rule. Mussels Genovese Recipe Type: Main Cuisine: Italian Author: Villa Cappelli Prep time: 20 mins Cook time: 10 mins Total time: 30 mins A delicious, simple way to enjoy mussels. The amounts and the ingredients here are more estimations. Use your judgement when making. Ingredients
A lot of adding the cheese to a pasta is a habit we've all formed, just wanting to add cheese to pasta before we've even tasted it. However, in this case, the cheese just overpowers the flavor of most delicate seafood and Paul says it's just not "kosher." There are other exceptions here, but as Paul points out, they really aren't Italian dishes. Do you know an exception we missed? Let us know in the comments! 3. Don't top pasta with chickenThis one's totally right. Those dishes you see being passed off as Italian at the big Italian restaurant chain, well, they aren't very Italian. We couldn't think of a single pasta dish that even includes chicken. In fact, Italians aren't really big on chicken in general. And, by the way, there is no such thing as Chicken Parmesan or Chicken Parmigiana here. It doesn't exist. 4. Don't serve bread and butterVery very true. They may cook with butter up north, but they really don't do the bread and butter thing. Bread is set at the table so you have it to act as a scarpetta — the little shoe — to scoop or mop up any remains on your plate. So don't go eating all the bread before your meal is even served! Also, as we've said before, there is no dipping your bread in extra virgin olive oil here. Just wait until you get home and enjoy some of our oil with some good crusty bread. 5. Don't order ‘Spaghetti Bolognese’ or ‘Fettuccine Alfredo’Well, you might find them in touristy locations, like Rome and Milan, who make Italian American dishes for the tourist, but they aren't traditional Italian food. To be honest, I did not know this about Spaghetti Bolognese. And, maybe I'm still too American, but I see no problem with it. There are certain pastas that do go with certain sauces, as they help carry the sauce better, but in this case I think you are OK. Traditionally, the blogger said tagliatelle is served with the Bolognese, but I've always done rigatoni (https://en.wikipedia.org/wiki/Rigatoni). I like how the thick meaty sauce can get trapped more inside the pasta. And we agree that Fettuccine Alfredo, the most famous “Italian” dish in the U.S., is pretty much unknown in Italy. In the words of Madeline Kahn, "It's trew. It's trew." 6. Don't ever order or eat spaghetti with meatballsThis combination just does not exist in Italian cuisine in Italy. Meatballs can be found in a pasta forno or a ragu, but it's not something you serve with spaghetti. Ever. Oh, and here we mention Paul's Mother's Ragu recipe. You'll find that here: http://www.livingvillacappelli.com/connie-cappellis-ragu/ 7. Don't put ketchup on pasta. Never. Ever.This one happened to us when we had some Swedes visit. I still can't believe it happened. Who does this? If YOU do, leave us a comment below, but beware our wrath! Oh, and here's a link to our Sun-Dried Tomato Spread we talk about: http://villacappelli.com/collections/antipasta-aka-appetizers-1/products/sun-dried-tomato-spread 8. Don't treat pasta as a side dishPasta is a primi (first course after anti-pasti) or MAYBE a main dish, but it is never, ever just a side dish. That big ol' Italian food chain restaurant in the states serves pasta as a side dish if you order something other than a pasta as your main course. At least it used to. I haven't been there is over 20 years. Paul also talks here about how we eat things separately here in Italy. You usually have only one part of your meal on your plate at a time. I grew up never letting any food on my plate touch each other and only ate one thing at time. So I'd eat my meat, then my green beans, then my mashed potatoes. And they could not touch! Maybe I really am Italian. Paul also talks about other guests we had that mixed their salad with pasta. Enough said on that. 9. Don't consume a cappuccino at any time except for breakfastWe've talked about this many times before. Italians just think the milk is too heavy to have after a meal. It won't aid in your digestions. Now, for breakfast, it's a whole meal in itself. Especially up north. 10. Don't ever disrespect tradition"Nonna knows best. She learned the recipes from her nonna, who learned from her nonna, who learned from her nonna and so on and so forth." This might as well be written in stone. 11. Don't use true balsamic vinegar on your saladsWe talked about this more in depth in that last episode: http://www.livingvillacappelli.com/031-why-your-italian-food-is-probably-not-real-food/ Also, check out our balsamic here: http://villacappelli.com/collections/italian-conserves/products/5-year-aged-balsamic-vinegar 12. Don't make or eat thick crust pizzaThick crust pizza is really more a focaccia. Here, the pizza is more marriage of the thin dough, tomato sauce, cheese and toppings. It's not all about the bread. And you can really taste every ingredient. Most of the pizzas in the states are there to fill you up with a bunch of bread, as it's cheaper than the toppings. Here's our pizza crust recipe. Try it and discover the difference. Villa Cappelli Pizza Dough Cuisine: Italian Author: Villa Cappelli Prep time: 2 hours 30 mins Cook time: 10 mins Total time: 2 hours 40 mins A very simple, light pizza dough. The crust will be crisp when cooked in a really hot oven. The recipe can be doubled or more without any problems. Ingredients
The salad, and the roughage you find in the salad, helps you digest after a big meal. It's all about digestion in Italy, and this is no exception. You won't even find many places that will give you a side salad during your meal. 14. Don't put any dressing on your salad other than extra virgin olive oil and vinegarRanch. Thousand Island. French. You just can't find it here. This probably goes back to the fact that you are eating the salad at the end of the meal. To add a bunch of heavy dairy or sugar after eating a big meal would just fill you up., where as the vinegar almost acts as a pallet cleanser. What do you think? Did we miss a don't when it comes to traditional Italian food? Let us know in the comments or leave us a voice mail.
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| 031: Why your Italian "food" may not be real food | 26 Feb 2016 | 00:33:13 | |
Food fraud is rampant, especially when it comes to big food companies. In this episode, we cover a range of fraud in Italian foods, from coffee to "parmasan" cheese to balsamic vinegar to extra virgin olive oil. Discover why the Italian "food" you may be buying may not really be Italian food at all. Topics we cover:
More on this subject, because it's important. I don't know about you, but I don't really want to eat wood pulp, which is was cellulose if you didn't know. Supposedly it is a safe anti-clumping additive when it is only 2-4% of a product (still sounds gross to me). But these FDA investigations found 8.8% in some! In some cases the cheese was less than 40% of the product! Wal-Mart has now be slapped with a lawsuit over selling a product labeled as 100% Grated Parmesan but had 7.8% wood pulp. I'm sure they'll argue what the definition of "parmesan" is, which could be anything since it's a made up word. But talk about deceiving consumers who think it's cheese!!
Again, more on this. Because of its granular structure, Parmigiano Reggiano is super easy to grate. Most of the time, you simply break off chunks with the knife shown and enjoy. If you use grated Parmigiano in your cooking, it doesn’t really call attention to itself, blending with other ingredients, it adds depth of flavor and a sophisticated touch. It's also a super healthy cheese: • It is lactose-free, making it a safe choice for people who have trouble digesting milk. • It is a rich source of both calcium and protein. • A serving of Pargmigiano cheese contains B12 ,Vitamin A, and a variety of other vitamins and minerals. Bonus tip: Rinds Don’t throw out the rinds. They are completely edible, they add wonderful flavor to soups, stews and broths. When you're done with the cheese and have only the rind left, put it in a plastic bag and stick in the freezer. When you're ready, add it to you soup, stem or broth. Some eat the rind after this or just discard it, it's up to you. You could also cut up the now cooked rind, fry the cubes, and use as a garnish.
True original, traditional balsamic vinegar (Aceto Balsamico Tradizionale), is made from a reduction of cooked white Trebbiano grape juice. Only two consortia produce true traditional balsamic vinegar, Modena and neighboring Reggio Emilia. The names "Aceto Balsamico Tradizionale di Modena" (Traditional Balsamic Vinegar of Modena) and "Aceto Balsamico Tradizionale di Reggio Emilia" (Traditional Balsamic Vinegar of Reggio Emilia) are protected by both the Italian Denominazione di origine protetta and the European Union's Protected Designation of Origin. Made from a reduction of pressed Trebbiano and Lambrusco grapes, the resulting thick syrup is subsequently aged for a minimum of 12 years in a battery of several barrels of successively smaller sizes. True balsamic vinegar is rich, glossy, deep brown in color, and has a complex flavor. It is most often served in drops on top of chunks of Parmigiano Reggiano and mortadella. It is also used sparingly to enhance steaks, eggs or grilled fish, as well as on fresh fruit such as strawberries and pears and gelato. So what is the balsamic you normally see in the stores? Very cheap balsamic vinegars are just vinegars that have been colored and flavored with caramel to simulate the sweetness of real balsamic and thinkers like guar gum or corn flour to simulate the thickness. Fine for salad dressings and glazes, they won't have the authentic intensity of flavor. How do you know if it's real Balsmic? 1. Just like with Extra virgin olive oil, if it's cheap it's "fake." 2. For true balsamic vinegar, look to Modena or Reggio Emilia.
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| 030: Italian cures for the common cold, fact v. fiction | 19 Feb 2016 | 00:25:58 | |
Italians have some amazing home remedies when you're feeling under the weather. These natural cures have been handed down from generation to generation and for good reason. They actually work. I'll attempt to add a little science to the why and also explore a few traditions that probably won't cure any cold, but are practiced nonetheless. Note: I should state I am not a doctor nor do I play one on TV. All of these "remedies" are cures I've discovered while living in Italy and following the advice of older family members. This podcast and show notes provide general information and discussion about medicine, health, and nutrition. The words and other content provided in this podcast and show notes, and in any linked materials, are not intended and should not be construed as medical advice. If the listener or reader or any other person has a medical concern, he or she should consult with an appropriately-licensed physician or other health care worker. Never disregard professional medical advice or delay in seeking it because of something you have heard on the podcast or read here or in any linked materials. If you think you may have a medical emergency, call your doctor immediately. The views expressed on the podcast and show notes and website have no relation to those of any academic, hospital, practice or other institution with which the authors are affiliated. Also, I listed my Internet sources below in case you want to dig any further on the research and science parts. Italian cold cure #1: Herb Tea This is a recommendation right from Paul's mother and another family friend. Don't mess with the older Italians. They know their stuff. This really, really works. At least based solely on MY experience. Whether anyone has actually done a scientific study on this, I could not find. As for the herbs, specifically this should include sage and thyme, with some mint and honey being optional. Use fresh if you have them, dry, which is the winter is more likely, if you don't. Here's the recipe and then we'll talk about why it works. Villa Cappelli Cold Cure Tea Author: Villa Cappelli Prep time: 10 mins Total time: 10 mins A great herb tea to help relieve the symptoms of the common cold. Ingredients
There is some science behind why this works. First, did you know thyme is an officially approved German remedy for coughs, upper respiratory infections, bronchitis, and whooping cough! And being mostly German, you know I had to include this fact in here. Anyway, theme is packed with cough-suppressant compounds. Thyme flavonoids relax tracheal muscles, which are involved in coughing, and also reduce inflammation. It also contains chemicals that might help bacterial and fungal infections, and minor irritations. Sage is another powerhouse. It has astringent, antiseptic, and antibacterial qualities, along with a long history of use for sore throats, coughs, and mouth inflammations. People have been using sage and it's medicinal properties in Europe for ages. Then there's mint. Peppermint contains menthol, which can help soothe sore throats and dry coughs. It's also a decongestant that can thin mucus and help break up phlegm. Plus, it tastes good. I can't recommend enough having an herb garden if you don't. Plants like sage, rosemary and thyme are pretty hardly and once they get going, you just need to trim here and there (if you aren't using them that much) and you'll always have fresh herbs on hand. Not being a great gardener yet (that's Paul), I will instead direct you to a couple of links on how to grow and cultivate these herbs on your own. Click here on for recommendations on growing sage. Click here on for recommendations on growing thyme. Click here on for recommendations on growing mint. Italian cold cure #2: Warm Wine This is another cure directly from Paul's mother. And I've learned not to argue. I can't say this one has worked for me, but I also haven't given this one a true try. I don't think a half a drink one night would really count. Casey, Paul's daughter, swears this got her over her last cold. She added a bit of cinnamon to hers, which I'd also recommend. Some add a slice of orange as well. The reasoning, at least from Connie, it is gets you all warm and you sweat out the bad stuff. I always thought it was just because you got drunk and felt better. Well you know what, I was WRONG: "Now research has revealed that all wine is a powerful ally against a far more frequent health problem - the common cold. Doctors have discovered that drinking a moderate amount can help develop a kind of immunity against the 200 viruses that trigger the ailment. The study found that people who had more than 14 glasses of wine a week had a 40 per cent lower risk of getting a cold than teetotallers. And the protection was even stronger for those who favoured red wine over white..." — The dailymail.co.uk "The common cold, or rhinovirus infection, is an upper-respiratory tract infection that can produce mucus, congestion and a runny nose. Infections result in inflammation -- the body’s natural defense mechanism that destroys bacteria and viruses. Resveratrol, which is found in red wine, is believed to prevent two inflammation-producing molecules from being produced. They are sphingosine kinase and phospholipase D." — Livestrong.com NOTE: Drink alcohol in moderation as a preventative measure. Studies have shown that, while a cold cannot be cured by alcohol, moderate alcohol consumption can increase one's resistance to the cold. One study has shown that drinking 8 to 14 glasses of red wine a week has reduced the chances of getting a cold by 60 percent. Know what medications can cause negative reactions when mixed with alcohol. Most cold medications contain ingredients that should not be mixed with alcohol. Here is a list of cold-related medications that should not be taken while you are drinking. — Wikihow.com
Italian cold cure #3: Raw Garlic Here, I'm a firm believer is the adjective "raw." Crushing fresh garlic, whether your slicked, crushing or biting down on it, causes a chemical reaction that releases allicin. (sounds like Allison) Allicin is a powerful antibacterial ONLY present shortly after garlic is crushed and BEFORE it is heated! Eating fresh garlic like this is supposed to knock out the cold or flu. Some experts even recommend eating a clove or two every 3 to 4 hours! Some recommend sucking on a clove for 15 minutes (sorry, can't do). Others recommend chewing the drinking orange juice. (Really??) I've also seen chopping it and mixing with honey (I tried this. It was disgusting). The best way I found was chopping up the garlic and putting it either with our extra virgin olive oil or our sun-dried tomato spread on a piece of bread and going to town. It's still pretty strong with the oil, but sort of like a raw garlic bread. The sun-dried tomato spread wins hands down for me. It melds well with the flavors in the spread and is something I could eat all the time, even when I'm not fighting a cold. The science: Allicin I already mentioned. In addition, garlic is a powerful antioxidant with antimicrobial, antiviral and antibiotic properties. For colds and flus, it also provides decongestant and expectorant effects. Vitamin C, a slew of enzymes, and minerals such as sulphur and selenium also definitely play a role. A recent study looked at the effectiveness of garlic in 146 people over a 3 month period. Those that took a garlic supplement had 24 occurrences of cold symptoms, as opposed to 65 occurrences in those that did not take garlic. Also, those that took garlic had 1 day less of cold symptoms.[1] Italian cold cure #4: Il Corno or Il Cornetto
The "Evil Eye," or Malocchio, is a superstition found all over Mediterranean basin. One thing they all have in common is that the Evil Eye is caused by jealousy and envy. If a person envies you or your family fortunes, they may cause a malocchio curse even without meaning to. Every culture seems to have their own version of the Evil Eye and their own ways to fight it. I know it Greece and Turkey there are the glass blue eye charms to ward off the evil eye. However, in Italy they have the Il Corno or Il Cornetto. It consists of a twisted horn-shaped charm often made of gold, silver, bone, terracotta or red coral.[1] Originally it is said they resembled the twisted horn of an animal, though over the years they have become stylized and less horn-like. If you didn't know, like me when I first saw one, you would think it was a chili pepper. Always related to the Corno is the hand gesture known as the mano cornuta, which also wards off the Evil Eye. It is made by extending the pinkie and index finger like a pair of horns and pointing them down. But be careful!! When this gesture is made pointing up (similar to the heavy metal salute to the Devil or Hook 'em Horns of Texas) it is as an insult to somebody, meaning they are a cuckold. Which means their spouse is cheating on them. And in Italy, it usually means the spouse is cheat on them and everybody knows it but them. Sadly, I could not find any scientific studies to back this one up. Click here for more on the superstition source. Italian cold cure #5: Avoid Un Colpo D'Aria Last, but certainly not least, above all else in Italy, you must, absolutely must avoid being hit by a gust of wind or breeze. I used to say "cool breeze" but have come to learn it does not have to be cool. I could be 110 degrees outside and if you have a fan directly on you or open a car window and you could be looking at causing a range of health issues, including a stiff neck, headache and even, yes a cold or influenza! Italians will avoid it at all costs, even wearing scarves in the summer and not opening their window at night in case it might cause them to get sick. Again, I couldn't find any scientific studies on this one, but millions of Italians swear by it. Does strength in numbers make it correct? Any other cures you know? Please let us know, we'd love to hear about them? | |||
| 029: Five of our favorite extra virgin olive oil recipes | 11 Feb 2016 | 00:21:28 | |
The newest harvest of extra virgin olive oil is in and to celebrate, Steven gives you five amazing recipes where extra virgin olive oil is the star. Villa Cappelli Pinzimonio Recipe Type: Snack Cuisine: Italian Author: Villa Cappelli Prep time: 15 mins Total time: 15 mins Instead of bread, Italians dip a much healthier alternative— raw, fresh vegetables — into their extra virgin olive oil. Ingredients
Villa Cappelli Grilled Vegetables Recipe Type: Side Cuisine: Italian Author: Villa Cappelli Prep time: 15 mins Cook time: 5 mins Total time: 20 mins A simple side of grilled vegetables with extra virgin olive oil. Ingredients
Extra Virgin Olive Oil Mayo Recipe Type: Condiment Author: Villa Cappelli Prep time: 2 mins Total time: 2 mins Serves: 2 Cups Ingredients
Villa Cappelli Vinaigrette Recipe Type: Condiment Cuisine: Italian Author: Villa Cappelli Prep time: 5 mins Total time: 5 mins Super simple and healthy salad dressing. Ingredients
Villa Cappelli Signature Drink Recipe Type: Drink Author: Villa Cappelli Prep time: 5 mins Total time: 5 mins It might sound strange, but the Villa Cappelli Extra Virgin Olive Oil just adds a richness to the drink. Ingredients
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| 028: Terlizzi — a foodie paradise | 05 Feb 2016 | 00:39:26 | |
From amazing butchers to delicious cheeses to insanely fresh fruit and vegetables, you'll find it all in Terlizzi, Italy. Being our "hometown," it holds a special place in our hearts here at Villa Cappelli. In this episode, we'll take you a short tour of this charming town and what makes it so special — and it's not just the food. Topics we cover:
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| 027: Is an Italian woman's place only in the kitchen? | 20 Jan 2016 | 00:32:39 | |
What role do Italian women play in their society? How about American women? Does it differ? Joe and Andrea Lathe-Vitale return for the second part of our sit down with them around the kitchen table. Things got a little political and we discussed a bit how we have seen women's places in Italian culture and society.
Topics we cover:
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| 026: Hot Sauces & Italian Healthcare | 08 Jan 2016 | 00:30:17 | |
Love spicy food? Want to know what the health care system in Italy is like? In this, the first of a two part interview, we discuss both topics with Joe and Andrea Lathe-Vitale. These two are making the big move to Italy as well as making their own line of hot sauces. Finally, near the end of the podcast, we get into how the healthcare is here in Italy compared to the U.S. Click here for 5 fun & delicious places to add spice.Topics we cover:
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| 025: Christmas in Italy | 24 Dec 2015 | 00:32:01 | |
What's Christmas like in Italy? Well, some traditions are the same and some are very different. We'll take through our experience with this amazing season in Italy. Topics we cover
Any traditions we missed? What does your family do to celebrate? Let us know. Some pictures of Christmas from years past in Italy and the Villa. Cartellate Cookies with Vincotto The wine cellar decorated for a Christmas party at Villa Cappelli. A close up of a homemade nativity. Some nativity actors. Orso looking out at the snow at Villa Cappelli. Wreaths caught in the snow storm of 2014. Calzoncelli, one of Paul's favorites. | |||
| 024: Thanksgiving Italian Style — turkey in a brick oven and NO pasta! | 16 Dec 2015 | 00:27:42 | |
How do they celebrate Thanksgiving in Italy? Well, they don't. But WE do! So we invited a bunch of friends and family to join us for an American Thanksgiving here at Villa Cappelli. They were all terrified to come as there was no pasta on the menu, but.... Topics we cover
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| 023: Italy has the world's best sandwich topper (and it's not ketchup!) | 06 Nov 2015 | 00:31:41 | |
Not ketchup. Not mayo. Not even mustard. We think the world's best sandwich and hamburger topper is our Red Onion Jam (Cipolon'). After a few shout outs to some fans, we tell you just what goes into making this amazing product and what else you can do with it. Topics we cover:
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| 022: How to tell if your extra virgin olive oil is really extra virgin | 18 Oct 2015 | 00:34:49 | |
After a short catch up on life at the villa, including a couple of culinary tours and our harvest of peppers, you'll learn about our PLUS method (Price. Label. Understanding. Source) which you can use to help ensure the extra virgin olive oil you are buying is truly extra virgin olive oil. Topics we cover:
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| 021: If you love seafood and beaches, you’ll love Puglia, Italy | 01 Oct 2015 | 00:27:46 | |
The second part of our Puglia coast series where you’ll learn all about the southern coastal towns of Puglia, including Bisceglia, Molfetta, Giovinazzo, Poliganano A Mare, and Monopoli, Otranto, Leuca, Gollipoli, Porto Selvaggio and one of the world’s most amazing places to take a swim. So put bring your appetites and bathing suits, and join us on this tour of the Puglia coast. Topics we cover:
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| 020: Why the coast of Puglia, Italy, is the best | 24 Sep 2015 | 00:26:39 | |
In the first part of a two part podcast, you’ll learn all about the northern coastal towns of Puglia and why they are some of the best in the world, including Peschici, Vieste, Margherita di Savoia, Barletta, and Trani. So put on your sunscreen and join us for amazing ports, beaches, seafood and more. Topics we cover
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| 019: Are Italian weddings the best in the world? | 14 Sep 2015 | 00:25:45 | |
Learn all about the spectacle of an Italian wedding. From tons of Italian food, to music and dancing, to some interesting traditions, a wedding in Italy is unlike anything you’ve ever experienced. Find out all about them in this podcast. Topics you’ll hear about:
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| 018: Why southern Italy is better than northern Italy | 03 Sep 2015 | 00:25:10 | |
Learn some of the advantages southern Italy has over the northern sections. While most people have visited the northern cities like Rome, Pisa, and Milan, they might not realize what they are missing in the south. Paul and Steven discuss a blog post about this and whether they agree with every point. Topics covered:
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| 017: An Italian feast you have to see (or hear) to believe | 16 Aug 2015 | 00:38:28 | |
Learn all about the feast of the Madonna of Sovereto in Terlizzi and Sovereto in Puglia, Italy. From carts several stories tall to shepherd boys, you’ll feel like you’re in the middle of the celebration. So pour yourself a glass of wine and enjoy the festivities! Topics we cover:
Click here to join the fun in our Facebook group: Italian Food & Travel, Tips and Tricks Photos of the festival A special thanks to Maria Pansini. All the black and white photos are hers. http://www.livingvillacappelli.com/wp-content/uploads/2015/08/Villa-Rental-Italy-Puglia-Fest20.jpgThe cart coming down the street. http://www.livingvillacappelli.com/wp-content/uploads/2015/08/Villa-Rental-Italy-Puglia-Fest9.jpgThe Madonna making her way to the cart. http://www.livingvillacappelli.com/wp-content/uploads/2015/08/Villa-Rental-Italy-Puglia-Fest10.jpgThe shepherd who leads the procession. http://www.livingvillacappelli.com/wp-content/uploads/2015/08/Villa-Rental-Italy-Puglia-Fest12.jpgGetting ready. http://www.livingvillacappelli.com/wp-content/uploads/2015/08/Villa-Rental-Italy-Puglia-Fest8.jpgChaos in the streets. http://www.livingvillacappelli.com/wp-content/uploads/2015/08/Villa-Rental-Italy-Puglia-Fest6.jpgThe honor guard steering the cart. http://www.livingvillacappelli.com/wp-content/uploads/2015/08/Villa-Rental-Italy-Puglia-Fest7.jpgThe cart entering the square. http://www.livingvillacappelli.com/wp-content/uploads/2015/08/Villa-Rental-Italy-Puglia-Fest3.jpgThe oxen. http://www.livingvillacappelli.com/wp-content/uploads/2015/08/Villa-Rental-Italy-Puglia-Fest11.jpgPushing the cart. http://www.livingvillacappelli.com/wp-content/uploads/2015/08/Villa-Rental-Italy-Puglia-Fest18.jpgThe other part of the festival in April that is one giant block party. http://www.livingvillacappelli.com/wp-content/uploads/2015/08/Villa-Rental-Italy-Puglia-Fest15.jpgThe World War II frescos we saw. http://www.livingvillacappelli.com/wp-content/uploads/2015/08/Villa-Rental-Italy-Puglia-Fest17.jpgOliveoil. So fitting to be found in Puglia. http://www.livingvillacappelli.com/wp-content/uploads/2015/08/Villa-Rental-Italy-Puglia-Fest16.jpgThe names on the wall. Anyone know anyone here? | |||