Back at it after the Easter holidays - we recant the weekend of festivities with our beloved Dr. Gaggi and family. Ashley is nominated for a Saveur Blog Award for Culinary Tourism Coverage and thinks it must be a mistake! And we discuss the sale of our b&b business and property in Italy!
After 3 months we're back at it! This episode we share our winter travels, comparing a bit of life in Italy vs France. Now that we're back home it's back to work and we break down how we reopen the inn after winter. Plus we answer your burning question: 'why are you really leaving/selling the business?'
Thanks for listening!!
From panetone to cappelletti most days are spent in the kitchen cooking and eating! The season of fatness has begun and to celebrate Jason shares a new favorite focaccia recipe. We discuss a NY Times Article on Italy & the internet, a problem that has plagued us for years. A visit to the famed Cortona in Tuscany for lunch sets the scene to begin the search for our property and what's next....
This year's Thanksgiving feast will not soon be forgot - it was a classic holiday disaster! From loosing electricity to a minor meltdown it was a crazy day to say the least. We discuss a few 'rules' when it comes to paying bills, funerals and even shipping boxes. And finally we announce big news for 2015!!! Thanks for listening and Happy Holidays!
After our longest 'break' from podcasting we're back!! The latest from the farm, an update from the garden and what's growing now. Then we delve into the dark world of truffles. Thanks to our wet/warm early fall its been one of the most prolific seasons for truffle hunting (driving down the price) meaning each morning there is steady stream of truffles coming out of our back woods. Learn how we buy them direct from the hunters! And finally, Jason shares one of his favs for the song of the week.
After a month or so of radio-silence, we've fired up the mics for a bit of rant on 'gluten-free' after reading a great Huffington Post article and posting on our facebook page - the response was overwhelming on both sides. Here's a link to the original article: http://www.huffingtonpost.com/marc-vetri/im-gluten-intolerantintol_b_5614463.html
Here's the clip from Jimmy Kimmel Live: https://www.youtube.com/watch?v=AdJFE1sp4Fw
Thanks for listening!!
We're back after a June hiatus with an update on the farmhouse and happening in the area. We recap the past month and beautiful wedding and festivities we hosted as well as what it's like watching the World Cup in small town, Italy! Ashley recreates the 'barking deer' and we share a few recipes: Nocino (walnut liquor) and Poached Peaches in white wine! The we run down a list of upcoming festivals in the area from beer to gelato there is something to eat/drink/do!!
Thanks for listening!
After an update on the weather and the garden we dive into a discussion on PH and Jason's new interest in micro-nutrients in soil and 'listening' to the plants. This Spring the farmhouse has been all a flutter with baby birds and nests in the trees & windowsills. Jason shares a recipe for fried elderflowers using a super simple beer batter. Local elections are all the buzz around the region and we share our favorite marketing strategies. A few festivals from Cantine Aperte (Open wineries throughout Italy) to SlowFood's return to Cagli for Distinti Salumi.
Back after a whirlwind of Italian Spring holidays from Easter to Labor Day - four holidays in two weeks! A story on our latest drama with getting our citizenship, a garden update and discussion on offering wi-fi to guests. And we recant about refilling our cantina with local wine and bottlign with guests! We answer a few of our 'favorite' email questions we get on a regular basis. Thanks for listening and we hope to post another soon!
With Easter just around the corner we squeeze in time for much needed podcast to share stories of past Easters in our farmhouse!! We chat about a lunch we attended to celebrate a new book on living/cooking self-sustainably by an Italian Chef last week... Spring has sprung and there is plenty of work to be done - thanks for listening!