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Covering everything from the most basic to the most advanced in the world of high end coffee and espresso

CoffeeGeek MP3 Podcast

Wild foods expert and cookbook author Hank Shaw’s audio adventures in foraging, fishing, hunting and cooking. You’ll hears stories from the field, tips and tricks for working with wild foods, interviews with experts in fishing, foraging, cooking and hunting, as well as occasional “RadioLab” style audio stories.

Hunt Gather Talk with Hank Shaw

Mamajees's Kitchen the best in in cooking from three continents

Mamajee's Kitchen | Indian cooking | Food | Fusion | African Cuisine | Ismaili

Exposed Magazine’s weekly round-up of the best in movies, music and more.

X-Rated

Get an inside look at the restaurant business in different cities through the eyes of a local.

Hosted by Foodable video correspondents, "On Foodable Side Dish" hones in on news & trends from all corners of the world — from New York City to Los Angeles, and in international markets.

As part of the Foodable WebTV Network's "On Foodable" channel, "On Foodable Side Dish" is a format that takes viewers into trending concepts, exclusive kitchens, underground dinners, and more. You never know where we'll take you next!

Get an inside look at the restaurant business in different cities through the eyes of a local. Hosted by Foodable video correspondents, "On Foodable Side Dish" hones in on news & trends from all corners of the world — from New York City to Los Angeles, and in international markets. As part of the Foodable WebTV Network's "On Foodable" channel, "On Foodable Side Dish" is a format that takes viewers into trending concepts, exclusive kitchens, underground dinners, and more. You never know where we'll take you next!

Get an inside look at the restaurant business in different cities through the eyes of a local.

Hosted by Foodable video correspondents, "On Foodable Side Dish" hones in on news &amp; trends from all corners of the world — from New York City to Los Angeles, and in international markets.

As part of the Foodable WebTV Network's "On Foodable" channel, "On Foodable Side Dish" is a format that takes viewers into trending concepts, exclusive kitchens, underground dinners, and more. You never know where we'll take you next!

Side Dish

Il podcast della trasmissione A nessuno piace calda di Radio Popolare

A nessuno piace calda

The Restaurant Show on EZ 1430 with Warren Byrne

Restaurant Show Podcast

Ashton Keefe is a chef and culinary instructor in NYC who specializes in seasonal, vibrant and simple food geared toward encouraging her generation of ladies to get in the kitchen. In this weekly series, Ashton and an industry lady friend cook a meal in 10-15 minutes interspersed with girl talk in her “lady lair.”

Lady Lair LIVE

This is a podcast on all things food, unbelievable life hacks, celebs and pop culture, and of course the juiciest stories from all walks of life. Toasted is a part of the ToastedTime.com platform, which besides this podcast, features web series and a recipe blog under the same name. Tune in and log on weekly to get the full Toasted Time experience.

TOASTED

Glow Chef Radio is all about healthy eating made easy.
This is a podcast about food: food and me, food and you. 
I'm Sílvia Almeida, a healthy eating mentor, and your host. 
I’ll be talking about all issues related to eating the best way possible for maximum glow!

Glow Chef Radio is all about healthy eating made easy. This is a podcast about food: food and me, food and you. I'm Sílvia Almeida, a healthy eating mentor, and your host. I’ll be talking about all issues related to eating the best way possible for maximum glow!

Glow Chef Radio

Prebaked with Ramon Rivas (Comedy Central, HBO, Netflix, Cooking on High) blends cannabis and comedy seamlessly as Rivas uses his weed sommelier skills to pair a strain that embodies the characteristics of his guest. Each episode gives listeners the opportunity to learn more about the evolving cannabis culture while listening to the supple sounds of Ramon sounding like he just woke up from a nap.Prebaked is a production of Native Creative Podcasts.

Prebaked with Ramon Rivas

Experienced food and drink enthusiasts, Eric and Megan Schraedley, blind taste each other on a new category each episode.  Through blind tasting, we strip ourselves of bias and brand loyalty.  We taste, we talk, we laugh.  When you think you know, it's time to blind!

Experienced food and drink enthusiasts, Eric and Megan Schraedley, blind taste each other on a new category each episode. Through blind tasting, we strip ourselves of bias and brand loyalty. We taste, we talk, we laugh. When you think you know, it's time to blind!

BLIND

This pod is just a couple of American guys doing some Italian things. Talking about what comes to our brains as well as the other things we see and experience in our trip to Italy. From wine to history to our engineering brains this podcast is just a passion project for us where we get to talk to each other and to our classmates about what we see. We hope you enjoy this brain dump among some good friends on our J term trip across Italy in 2019.

Blog Boiz the Pod

Dany et Podcastou vous invitent à  découvrir des goûts de bière  ,des endroits où les déguster avec modération et les papilles en avant.On adore le podcast Binouze USA et on marche dans leurs pas avec respect.

Dany et Podcastou vous invitent à découvrir des goûts de bière ,des endroits où les déguster avec modération et les papilles en avant.On adore le podcast Binouze USA et on marche dans leurs pas avec respect.

Pinte et vous ?

Eat N’ Tell is a podcast produced by Pacific Tiger Broadcasting that goes beyond food. Listen to University of the Pacific students talk about pop culture, relationships, sports, memes, and much more!

Eat N' Tell

A gdyby tak rzucić wszystko i wyjechać do… Norwegii
Ja tak zrobiłem. Pociągnęło to za sobą szereg wydarzeń, przygód i nowych doświadczeń, a teraz w wieku 40 lat postanowiłem zmienić życie raz jeszcze, i z placu budowy przenieść się do kuchni.

Zapraszam Was do odcinków na ten temat i na mój profil po jeszcze więcej 
https://instagram.com/kuba_sobucki_niuniu

A gdyby tak rzucić wszystko i wyjechać do… Norwegii Ja tak zrobiłem. Pociągnęło to za sobą szereg wydarzeń, przygód i nowych doświadczeń, a teraz w wieku 40 lat postanowiłem zmienić życie raz jeszcze, i z placu budowy przenieść się do kuchni. Zapraszam Was do odcinków na ten temat i na mój profil po jeszcze więcej https://instagram.com/kuba_sobucki_niuniu

Niuniu

CRN 1 Live Mondays 6p-7p PT. Wine experts Mike Horn and Nicole Nielsen discuss wines from around the globe.  This live international wine show reaches wine lovers everywhere.

CRN 1 Live Mondays 6p-7p PT. Wine experts Mike Horn and Nicole Nielsen discuss wines from around the globe. This live international wine show reaches wine lovers everywhere.

What's Cookin' on Wine with Michael Horn and Nicole Nielsen

Donnie Hart is a former professional wrestler and collegiate football player who in 2014 after the tragic mysterious death of his brother saw his dream turn into a nightmare as his mental health deteriorated and he found himself in a dark place that led him to losing it all and being locked up facing life in prison. But against all odds, rock bottom became the concrete launching pad for him to take his live back and In 2020 he cofounded Hungry 4 Hope, a podcast and Nonprofit dedicated to spreading inspiration, giving Hope to the hopeless and helping those in need

Hungry 4 Hope

Was ist Hybrid-Fleisch, wie machen die Bienen den Honig und warum ist Regionalität und Nachhaltigkeit in der Lebensmittelherstellung wichtiger denn je? Unter dem Motto "from FARM to FORK" sprechen in jeder Folge  Expert*innen der Lebensmittelbranche und der Landwirtschaft über ein bestimmtes Lebensmittel. Du bekommst dadurch mehr Einblicke in die Lebensmittelproduktion und kannst somit die Qualität deines Essens besser bewerten.

Folge mir auf: 
https://www.instagram.com/foodfactstories/
https://www.facebook.com/foodfactstories-103518924472515/

Music by Bernhard Vogl und Martin Wagner

Was ist Hybrid-Fleisch, wie machen die Bienen den Honig und warum ist Regionalität und Nachhaltigkeit in der Lebensmittelherstellung wichtiger denn je? Unter dem Motto "from FARM to FORK" sprechen in jeder Folge Expert*innen der Lebensmittelbranche und der Landwirtschaft über ein bestimmtes Lebensmittel. Du bekommst dadurch mehr Einblicke in die Lebensmittelproduktion und kannst somit die Qualität deines Essens besser bewerten. Folge mir auf: https://www.instagram.com/foodfactstories/ https://www.facebook.com/foodfactstories-103518924472515/ Music by Bernhard Vogl und Martin Wagner

FOOD FACT stORIES

A weekly companion podcast that’s interested in the state of all things food, wine, and fine-dining 
Subscribe: 

https://siccpalette.substack.com/

A weekly companion podcast that’s interested in the state of all things food, wine, and fine-dining Subscribe: https://siccpalette.substack.com/

Sicc Palette

Hola a toda la gente que me escucha, soy Martín y en estos podcast se hablaran de comida: historias, curiosidades, etc., ademas tendré charlas con amigos o conocidos de temas que ellos quieran dar a difundir o de noticias en general.

UNA PIZCA DE TODO

Tardes de Bechamel

Bbztea

Nurlian

De 1923 à 1929, Édouard de Pomiane présente, tous les vendredis soir, sur Radio Paris ce qui fut sans doute la première émission culinaire radiophonique. Cela s’appelait Radio Cuisine. Près d’un siècle plus tard nous donnons à réentendre ces quelques 200 chroniques qui firent la joie des auditeurs de l’époque.
Dans ses textes, Edouard de Pomiane nous entraîne en cuisine pour percer le mystère de la friture, de la sauce mayonnaise, du coq en pâte, de la bouillabaisse, des asperges à la polonaise ou des profiteroles… Il y partage ses expériences et ses souvenirs, tout en nous délectant de ses réflexions personnelles : « La conclusion est que pour faire un bon cassoulet il faut non seulement des haricots et de la saucisse. Il faut encore de l’amour, de l’amour pour le cassoulet, de l’amour pour ceux à qui on veut l’offrir. »
Les chroniques d’Edouard de Pomiane sont le reflet de la société de l’époque. Certains propos pourraient étonner, voire choquer aujourd’hui mais ils sont à écouter comme des témoignages de la France de cette période.
Hébergé par Ausha. Visitez ausha.co/fr/politique-de-confidentialite pour plus d'informations.

De 1923 à 1929, Édouard de Pomiane présente, tous les vendredis soir, sur Radio Paris ce qui fut sans doute la première émission culinaire radiophonique. Cela s’appelait Radio Cuisine. Près d’un siècle plus tard nous donnons à réentendre ces quelques 200 chroniques qui firent la joie des auditeurs de l’époque. Dans ses textes, Edouard de Pomiane nous entraîne en cuisine pour percer le mystère de la friture, de la sauce mayonnaise, du coq en pâte, de la bouillabaisse, des asperges à la polonaise ou des profiteroles… Il y partage ses expériences et ses souvenirs, tout en nous délectant de ses réflexions personnelles : « La conclusion est que pour faire un bon cassoulet il faut non seulement des haricots et de la saucisse. Il faut encore de l’amour, de l’amour pour le cassoulet, de l’amour pour ceux à qui on veut l’offrir. » Les chroniques d’Edouard de Pomiane sont le reflet de la société de l’époque. Certains propos pourraient étonner, voire choquer aujourd’hui mais ils sont à écouter comme des témoignages de la France de cette période. Hébergé par Ausha. Visitez ausha.co/fr/politique-de-confidentialite pour plus d'informations.

Radio Cuisine

Bate papo descontraído sobre alimentação de maneira afetiva, prática, gostosa e saudável com, onde todos somos UM com o planeta!!!

Culinária Afetiva Com Gigi Custtô

Explore issues of health and fitness with vegan, personal trainer Ed Troy. Topics cover weight loss, sports, exercise, sports training, nutrition, personal training, holistic health and much more. The show airs on the first Tuesday of every month on KDNK at 4:30pm.

A Weight Off Your Shoulder

The Best Internet Radio. The Future of Talk Radio. It's Web Talk Radio.

The Dog Connection Archives - WebTalkRadio.net

Hi guys! I am Twinkle here I will share my experiences, all about food influencing, reviews, places i visit and much more.
You guys can find me on insta and fb by @exposure_with_twinkle/exposurewithtwinkle.

Hi guys! I am Twinkle here I will share my experiences, all about food influencing, reviews, places i visit and much more. You guys can find me on insta and fb by @exposure_with_twinkle/exposurewithtwinkle.

Listen To Food

Every episode we watch one giant monster movie featuring characters like Godzilla, King Kong, or Gamera and talk about it over our morning coffee. We talk about what we loved, what we hated, what was ridiculous, and what was awesome.

Every episode we watch one giant monster movie featuring characters like Godzilla, King Kong, or Gamera and talk about it over our morning coffee. We talk about what we loved, what we hated, what was ridiculous, and what was awesome.

Kaiju Coffee Break

Un program educaţional pentru barmanii din România (şi nu numai) compus dintr-o serie de emisiuni *Live* ce vor rula în fiecare săptămână!

Re.Build|Live

Geht es uns eigentlich zu gut? Allein in Deutschland werden jeden Tag unfassbar viele Lebensmittel weggeschmissen – einfach so. Bei uns zu Hause, in Restaurants und nach Ladenschluss bei den Supermärkten. Lebensmittel, die eigentlich noch gut sind – ab in die Tonne. Warum? Wo liegen die Ursachen, und was kann jeder einzelne von uns ganz einfach anders machen? RTL Aktuell Moderator Maik Meuser berichtet darüber in diesem Podcast, ab dem 7.9.2020.&nbsp; Autoren: Maik Meuser, Kirsten Frintrop. Produktion: Aleksandra Zebisch, Wei Quan +++ Dieser Podcast ist Teil der Nachhaltigkeitswoche „Packen wir’s an – für verantwortungsvolles Essen“ der Bertelsmann Content Alliance, zu der neben AUDIO NOW auch Gruner + Jahr, die Mediengruppe RTL, RTL Radio, die UFA und die Verlagsgruppe Random House gehören. Mit der vereinten Kraft und Reichweite unserer journalistischen Angebote wollen wir maximale Aufmerksamkeit schaffen und Wissen vermitteln – für eine nachhaltige und bewusste Ernährung +++ Weitere Infos: <a href="https://audionow.de/special/packen-wirs-an" rel="noopener noreferrer" target="_blank">https://audionow.de/special/packen-wirs-an</a> und #PACKENWIRSAN&nbsp;#ESSENRETTEN #RESTEESSEN

Geht es uns eigentlich zu gut? Allein in Deutschland werden jeden Tag unfassbar viele Lebensmittel weggeschmissen – einfach so. Bei uns zu Hause, in Restaurants und nach Ladenschluss bei den Supermärkten. Lebensmittel, die eigentlich noch gut sind – ab in die Tonne. Warum? Wo liegen die Ursachen, und was kann jeder einzelne von uns ganz einfach anders machen? RTL Aktuell Moderator Maik Meuser berichtet darüber in diesem Podcast, ab dem 7.9.2020.  Autoren: Maik Meuser, Kirsten Frintrop. Produktion: Aleksandra Zebisch, Wei Quan +++ Dieser Podcast ist Teil der Nachhaltigkeitswoche „Packen wir’s an – für verantwortungsvolles Essen“ der Bertelsmann Content Alliance, zu der neben AUDIO NOW auch Gruner + Jahr, die Mediengruppe RTL, RTL Radio, die UFA und die Verlagsgruppe Random House gehören. Mit der vereinten Kraft und Reichweite unserer journalistischen Angebote wollen wir maximale Aufmerksamkeit schaffen und Wissen vermitteln – für eine nachhaltige und bewusste Ernährung +++ Weitere Infos: https://audionow.de/special/packen-wirs-an und #PACKENWIRSAN #ESSENRETTEN #RESTEESSEN

Geht es uns eigentlich zu gut? Allein in Deutschland werden jeden Tag unfassbar viele Lebensmittel weggeschmissen – einfach so. Bei uns zu Hause, in Restaurants und nach Ladenschluss bei den Supermärkten. Lebensmittel, die eigentlich noch gut sind – ab in die Tonne. Warum? Wo liegen die Ursachen, und was kann jeder einzelne von uns ganz einfach anders machen? RTL Aktuell Moderator Maik Meuser berichtet darüber in diesem Podcast, ab dem 7.9.2020.&nbsp; Autoren: Maik Meuser, Kirsten Frintrop. Produktion: Aleksandra Zebisch, Wei Quan +++ Dieser Podcast ist Teil der Nachhaltigkeitswoche „Packen wir’s an – für verantwortungsvolles Essen“ der Bertelsmann Content Alliance, zu der neben AUDIO NOW auch Gruner + Jahr, die Mediengruppe RTL, RTL Radio, die UFA und die Verlagsgruppe Random House gehören. Mit der vereinten Kraft und Reichweite unserer journalistischen Angebote wollen wir maximale Aufmerksamkeit schaffen und Wissen vermitteln – für eine nachhaltige und bewusste Ernährung +++ Weitere Infos: <a href="https://audionow.de/special/packen-wirs-an" rel="noopener noreferrer">https://audionow.de/special/packen-wirs-an</a> und #PACKENWIRSAN&nbsp;#ESSENRETTEN #RESTEESSEN

Verwenden statt verschwenden

There is more to each dish than what you see on your plate. Support this podcast: <a href="https://anchor.fm/jessica-inc/support" rel="payment">https://anchor.fm/jessica-inc/support</a>

There is more to each dish than what you see on your plate. Support this podcast: https://anchor.fm/jessica-inc/support

There is more to each dish than what you see on your plate. Support this podcast: <a href="https://anchor.fm/jessica-inc/support" rel="noopener noreferrer">https://anchor.fm/jessica-inc/support</a>

Cooking in Pandemi

最新のヴィーガントレンド、レストラン情報についてyuhaとすみれが雑談します！ヴィーガンの頭の中がのぞけちゃうラジオ！ヴィーガン友達が欲しいあなたも💁‍♀️ヴィーガン商品に興味があるマーケターも💁‍♂️ゆるゆるヴィーガントークを楽しんでいってください！#日本で唯一の若者向けヴィーガンイベントグループGreen Rabbits Club🐇💚が配信しています@greenrabbitsclub  https://instagram.com/greenrabbitsclub?igshid=88pw0kgcrhmzスマベジブログ: https://smileveg.comyuha YouTube : https://bit.ly/3kmGScZHP: http://greenrabbitsclub.com

最新のヴィーガントレンド、レストラン情報についてyuhaとすみれが雑談します！ヴィーガンの頭の中がのぞけちゃうラジオ！ヴィーガン友達が欲しいあなたも💁‍♀️ヴィーガン商品に興味があるマーケターも💁‍♂️ゆるゆるヴィーガントークを楽しんでいってください！#日本で唯一の若者向けヴィーガンイベントグループGreen Rabbits Club🐇💚が配信しています@greenrabbitsclub https://instagram.com/greenrabbitsclub?igshid=88pw0kgcrhmzスマベジブログ: https://smileveg.comyuha YouTube : https://bit.ly/3kmGScZHP: http://greenrabbitsclub.com

ぐりらびfm🐇💚

Agema &amp; Dijkstra FoodTalk podcast - Marco Agema en Lammert Dijkstra zijn food-professionals uit het noorden met een focus op snacks. Met de inspiratiewagen zijn ze op weg naar een toekomstbestendige voedselketen. Product reviews, verhalen en verkenningen.

Agema & Dijkstra FoodTalk podcast - Marco Agema en Lammert Dijkstra zijn food-professionals uit het noorden met een focus op snacks. Met de inspiratiewagen zijn ze op weg naar een toekomstbestendige voedselketen. Product reviews, verhalen en verkenningen.

Agema & Dijkstra FoodTalk

Your host, Emily Bieniek, hasn't been sleeping great. But she has been making a lot of bread. Join her as she combines her love of bread and desperation for sleep to bring you Early to Bread, Early to Rise.

Early to Bread, Early to Rise

WineDucks, das sind:

Thorsten Rech: Restaurantbetreiber, Weinhändler und vinophiler Enthusiast
http://www.genussbahnhof.de

Severin Schopen: Winzer im Nebenerwerb, Mitglied der Winzergenossenschaft Mayschoß-Altenahr, Student und Weinöffner
http://www.wg-mayschoss.de

Wolfgang Dieckmann: Sommelier, Genussmensch und der einzige German Wine Professional® an der Ahr
http://www.vinoplan.de

Wein läuft durch unsere Adern und durch unsere Kehlen.
Probieren, studieren und immer auf der Suche nach der nächsten spannenden Flasche.

Wein oder nicht Wein?
Gar keine Frage!

WineDucks, das sind: Thorsten Rech: Restaurantbetreiber, Weinhändler und vinophiler Enthusiast http://www.genussbahnhof.de Severin Schopen: Winzer im Nebenerwerb, Mitglied der Winzergenossenschaft Mayschoß-Altenahr, Student und Weinöffner http://www.wg-mayschoss.de Wolfgang Dieckmann: Sommelier, Genussmensch und der einzige German Wine Professional® an der Ahr http://www.vinoplan.de Wein läuft durch unsere Adern und durch unsere Kehlen. Probieren, studieren und immer auf der Suche nach der nächsten spannenden Flasche. Wein oder nicht Wein? Gar keine Frage!

WineDucks - 2 Enten reden über Wein

La cucina italiana si è sviluppata attraverso secoli di cambiamenti sociali e politici, con radici che risalgono al IV secolo a.C. ed è stato influenzato dalla cucina dell'antica Grecia, dell'antica Roma, bizantina, ebraica e araba. Importanti cambiamenti avvennero con la scoperta del Nuovo Mondo e l'introduzione di nuovi ingredienti come patate, pomodori, peperoni e mais, ormai fondamentali in cucina ma introdotti in grandi quantità solo nel XVIII secolo. La cucina italiana è nota soprattutto per la sua vasta diversità regionale, la sua abbondanza di gusto e condimenti e come un classico esempio di dieta mediterranea, riconosciuta come patrimonio immateriale dell'umanità dall'UNESCO, nel 2010, ed è considerata la gastronomia più famosa al mondo, con grande influenza internazionale. L'emittente statunitense CNN la classifica come una delle cucine più popolari a livello globale. La caratteristica principale della cucina italiana è la sua semplicità, con molti piatti composti da 4 a 8 ingredienti. Gli chef italiani fanno affidamento sulla qualità degli ingredienti piuttosto che sulla complessità della preparazione. Piatti e ricette della tradizione, nel corso dei secoli, sono stati spesso creati dalle nonne più che dagli chef, ed è per questo che molte ricette italiane sono adatte alla cucina casalinga e di tutti i giorni. Molti piatti italiani che un tempo erano conosciuti solo nelle loro regioni di origine si sono diffusi in tutto il paese. Il formaggio (alimento di cui l'Italia può vantare la maggiore diversità di tipologie esistenti) e il vino (di cui l'Italia è il maggior produttore mondiale) costituiscono una parte importante della cucina italiana, con molte varietà autoctone e una tutela giuridica specifica, la Denominazione di Origine Controllata (DOC). Caffè, soprattutto espresso, Crediti: <a href="https://it.wikipedia.org/wiki/Cucina_italiana" rel="noopener">https://it.wikipedia.org/wiki/Cucina_italiana</a>

La cucina italiana si è sviluppata attraverso secoli di cambiamenti sociali e politici, con radici che risalgono al IV secolo a.C. ed è stato influenzato dalla cucina dell'antica Grecia, dell'antica Roma, bizantina, ebraica e araba.Importanti cambiamenti avvennero con la scoperta del Nuovo Mondo e l'introduzione di nuovi ingredienti come patate, pomodori, peperoni e mais, ormai fondamentali in cucina ma introdotti in grandi quantità solo nel XVIII secolo. La cucina italiana è nota soprattutto per la sua vasta diversità regionale, la sua abbondanza di gusto e condimenti e come un classico esempio di dieta mediterranea, riconosciuta come patrimonio immateriale dell'umanità dall'UNESCO, nel 2010, ed è considerata la gastronomia più famosa al mondo, con grande influenza internazionale. L'emittente statunitense CNN la classifica come una delle cucine più popolari a livello globale.La caratteristica principale della cucina italiana è la sua semplicità, con molti piatti composti da 4 a 8 ingredienti. Gli chef italiani fanno affidamento sulla qualità degli ingredienti piuttosto che sulla complessità della preparazione. Piatti e ricette della tradizione, nel corso dei secoli, sono stati spesso creati dalle nonne più che dagli chef, ed è per questo che molte ricette italiane sono adatte alla cucina casalinga e di tutti i giorni. Molti piatti italiani che un tempo erano conosciuti solo nelle loro regioni di origine si sono diffusi in tutto il paese. Il formaggio (alimento di cui l'Italia può vantare la maggiore diversità di tipologie esistenti) e il vino (di cui l'Italia è il maggior produttore mondiale) costituiscono una parte importante della cucina italiana, con molte varietà autoctone e una tutela giuridica specifica, la Denominazione di Origine Controllata (DOC). Caffè, soprattutto espresso,Crediti:https://it.wikipedia.org/wiki/Cucina_italiana

La cucina italiana si è sviluppata attraverso secoli di cambiamenti sociali e politici, con radici che risalgono al IV secolo a.C. ed è stato influenzato dalla cucina dell'antica Grecia, dell'antica Roma, bizantina, ebraica e araba. Importanti cambiamenti avvennero con la scoperta del Nuovo Mondo e l'introduzione di nuovi ingredienti come patate, pomodori, peperoni e mais, ormai fondamentali in cucina ma introdotti in grandi quantità solo nel XVIII secolo. La cucina italiana è nota soprattutto per la sua vasta diversità regionale, la sua abbondanza di gusto e condimenti e come un classico esempio di dieta mediterranea, riconosciuta come patrimonio immateriale dell'umanità dall'UNESCO, nel 2010, ed è considerata la gastronomia più famosa al mondo, con grande influenza internazionale. L'emittente statunitense CNN la classifica come una delle cucine più popolari a livello globale. La caratteristica principale della cucina italiana è la sua semplicità, con molti piatti composti da 4 a 8 ingredienti. Gli chef italiani fanno affidamento sulla qualità degli ingredienti piuttosto che sulla complessità della preparazione. Piatti e ricette della tradizione, nel corso dei secoli, sono stati spesso creati dalle nonne più che dagli chef, ed è per questo che molte ricette italiane sono adatte alla cucina casalinga e di tutti i giorni. Molti piatti italiani che un tempo erano conosciuti solo nelle loro regioni di origine si sono diffusi in tutto il paese. Il formaggio (alimento di cui l'Italia può vantare la maggiore diversità di tipologie esistenti) e il vino (di cui l'Italia è il maggior produttore mondiale) costituiscono una parte importante della cucina italiana, con molte varietà autoctone e una tutela giuridica specifica, la Denominazione di Origine Controllata (DOC). Caffè, soprattutto espresso, Crediti: <a href="https://it.wikipedia.org/wiki/Cucina_italiana" rel="noopener noreferrer">https://it.wikipedia.org/wiki/Cucina_italiana</a>

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