Living Villa Cappelli
Direct from Italy! Follow the adventures of two Americans living and running a villa in Puglia, Italy, and learn all about Italian the culture, people, food and fun. Every week, we’ll share our lives with you and what life in Italy is really like especially for two Americans. From Italian recipes to travel in Italy to interviews with others who share the same Italian spirit, we’ll cover it all. So come along for the ride and discover that life is better when you put a little Italian into it.
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065: Paul Cappelli
09/10/2020
065: Paul Cappelli
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.
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064: Translating Pasta
04/17/2020
064: Translating Pasta
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.
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063: Caremongering, the virus, and gardening — oh my!
04/02/2020
063: Caremongering, the virus, and gardening — oh my!
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: 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.
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062: Our experience with the coronavirus in Italy.
03/27/2020
062: Our experience with the coronavirus in Italy.
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!
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061: Day in the life of running an Italian Villa
11/11/2019
061: Day in the life of running an Italian Villa
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!
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060: Italian Villa Projects
03/22/2019
060: Italian Villa Projects
In this podcast, we catch you up on the projects we’ve been doing at the villa during our “off time” without guests. From major new interviews to unexpected construction, we’ve had a lot going on.
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The Top 10 reasons to book an Italian villa for your next celebration
01/26/2019
The Top 10 reasons to book an Italian villa for your next celebration
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. 4. Your celebration will be YOUR celebration 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. Pack lighter and do a load of laundry midweek with an onsite washer Keep in touch with free WiFi Keep the kiddos entertained with cocomplimentary board games and DVDs Enjoy walks in the surrounding countryside Park your car easily and quickly Enjoy cleaning and meal preparation for a small extra cost 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. A big kitchen to cook family meals Full-sized appliances like a dishwasher for easy cleanup Glasses and an ice machine for cocktail hour Furniture, indoor and out, to lounge in 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. Want to sleep in? Fine. Breakfast is whenever you want. Want a midnight snack? Go for it. Want to jump in the pool at 2AM? No one is stopping you. Want to start happy hour at 4PM? The bar is open 24/7. 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.
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058: Real News, Fake Food
12/01/2018
058: Real News, Fake Food
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: • 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: • 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: 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. Success! Now check your email to confirm your subscription. There was an error submitting your subscription. Please try again. Email Address Subscribe 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: • 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 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 . 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 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 . 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: • 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. And we talked about. 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
11/09/2018
057: It's Not Only Rock 'n' Roll
We move outdoors to sit among the olive trees for our second part of our interview with rock ’n’ roll royalty Jenny Boyd. We talk music, creativity, and her book . 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: • 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. • Again, you can follow Jenny .
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056: Jenny Boyd "Rock 'n' Roll Nobility"
09/19/2018
056: Jenny Boyd "Rock 'n' Roll Nobility"
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 . Topics we cover: • We introduce Jenny Boyd, a recent guest at Villa Cappelli • She wrote the book It’s Not Only Rock and Roll . • 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 • How Jenny and Mick meet • Pattie Boyd is Jenny’s sister, who was married to George Harrison of the 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 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 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 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 came out and smoking when his Mom was visiting • How the song was written about Jenny by Donovan [embed]https://www.youtube.com/watch?v=kCtcXDCxh7w[/embed] "Jennifer Juniper" Jennifer Juniper, lives upon the hill Jennifer Juniper, sitting very still Is she sleeping? I don't think so Is she breathing? Yes, very low Whatcha doing, Jennifer, my love? Jennifer Juniper, rides a dappled mare Jennifer Juniper, lilacs in her hair Is she dreaming? Yes, I think so Is she pretty? Yes, ever so Whatcha doing, Jennifer, my love? I'm thinking of what it would be like if she loved me How just lately this happy song, it came along And I like to somehow try and tell you Jennifer Juniper, hair of golden flax Jennifer Juniper, longs for what she lacks Do you like her? Yes, I do, sir Would you love her? Yes, I would, sir Whatcha doing, Jennifer, my love? Jennifer Juniper Jennifer Juniper Jennifer Juniper Jennifer Juniper, vit sur la colline Jennifer Juniper, assise très tranquille Dort-elle? Je ne crois pas Respire-t-elle? Oui, mais tout bas Qu'est-ce que tu fais, Jenny, mon amour? Jennifer Juniper Jennifer Juniper 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 • 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 when she was young • Jenny talks about her experience when John Lennon died • We talk a little about , a book Paul has never finished • How artistic expression can move us in so many ways • Jenny’s website is: • Paul asks for some of Jenny’s favorite songs: “” by the Beatles [embed]https://www.youtube.com/watch?v=NItAlTsPuQg[/embed] "Things We Said Today" You say you will love me If I have to go You'll be thinking of me Somehow I will know Someday when I'm lonely Wishing you weren't so far away Then I will remember Things we said today You say you'll be mine, girl Till the end of time These days such a kind girl Seems so hard to find Someday when we're dreaming Deep in love, not a lot to say Then we will remember Things we said today Me, I'm just the lucky kind Love to hear you say that love is luck And though we may be blind Love is here to stay and that's enough To make you mine, girl Be the only one Love me all the time, girl We'll go on and on Someday when we're dreaming Deep in love, not a lot to say Then we will remember Things we said today Me, I'm just the lucky kind Love to hear you say that love is luck Though we may be blind Love is here to stay and that's enough To make you mine, girl Be the only one Love me all the time, girl We'll go on and on Someday when we're dreaming Deep in love, not a lot to say Then we will remember Things we said today “” by Nina Simone [embed]https://www.youtube.com/watch?v=ua2k52n_Bvw[/embed] "I Put A Spell On You" I put a spell on you 'Cause you're mine You better stop the things you do I ain't lyin' No I ain't lyin' You know I can't stand it You're runnin' around You know better daddy I can't stand it cause you put me down Yeah, Yeah I put a spell on you Because you're mine You're mine I love ya I love you I love you I love you anyhow And I don't care If you don't want me I'm yours right now You hear me I put a spell on you Because you're mine “” 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 Further on up the road, someone gonna hurt you like you hurt me Further on up the road, baby you just wait and see You got to reap just what you sow, that old saying is true You got to reap just what you sow, that old saying is true Like you mistreat someone, someone's gonna mistreat you Now you're laughing pretty baby, someday you're gonna be crying Now you're laughing pretty baby, some, someday you're gonna be crying Further on up the road, you'll find out I wasn't lying 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 Further on up the road, when you're all alone and blue You're gonna ask me to take you back baby, but I'll have somebody new Hmmm, baby, further on up the road Hmmm, baby, further on up the road Hmmm, you'll get yours “” by Stevie Nix [embed]https://www.youtube.com/watch?v=1sQ7cuYgjzw[/embed] "Landslide" I took my love, I took it down I climbed a mountain and I turned around And I saw my reflection in the snow-covered hills 'Till the landslide brought me down Oh, mirror in the sky, what is love? Can the child within my heart rise above? Can I sail through the changing ocean tides? Can I handle the seasons of my life? Well, I've been afraid of changing 'Cause I've built my life around you But time makes you bolder Even children get older And I'm getting older too Well, I've been afraid of changing 'Cause I've built my life around you But time makes you bolder Even children get older And I'm getting older too Oh, I'm getting older too Oh, take my love, take it down Oh, climb a mountain and turn around And if you see my reflection in the snow-covered hills Well the landslide will bring it down And if you see my reflection in the snow-covered hills Well the landslide will bring it down, oh oh The landslide will bring 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 , 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
03/22/2018
055: Spring in Puglia
Another quick catchup episode, talking about spring in Puglia, our new dogs, our spring projects, and other odds and ends of life in our 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: in data: Mar 4, 2018 at 10:00 PST in data: Gen 29, 2018 at 1:06 PST 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 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: • 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. • 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.
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054: Catch-Up Italian Style
12/03/2017
054: Catch-Up Italian Style
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 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, c • 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, . • 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
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053B: Bonus, Eat Happy Sweepstakes
09/09/2017
053B: Bonus, Eat Happy Sweepstakes
If you're seeing this before September 9, 2017, you're in luck and can still enter our amazing Eat Happy Sweepstakes!
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053: 21 Things Italians Do Better
08/20/2017
053: 21 Things Italians Do Better
Family? Food? Fashion? What do we think Italians do better than anyone? Find out in our list here. It's our podcast from Puglia, Italy and Villa Cappelli.
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052: Small Town Italian Politics
07/02/2017
052: Small Town Italian Politics
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 paints • Paul’s explanation between dyes and pigments • Impressionist paintings • One villa guest who stayed with us, 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:
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051: The Olives and the Grapes, an interview with Kenny White
04/13/2017
051: The Olives and the Grapes, an interview with Kenny White
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 • The Coke commercial that Paul and Kenny worked on: • 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 • How Kenny had to stay up to write the song and miss his wife’s birthday • A film had never been filmed at Rockefeller Center before • Getting through the bureaucracy is by schmoozing people • How people are buying vinyl again • Kenny is doing a tour of his latest album Long List of Priors • The countries he's toured, including Belgium, Holland, Germany, Sweden, Denmark, England and Italy • The title comes from the song “A Road Less Traveled” • The song, “The Other Shore” • Kenny’s song he wrote when leaving Italy, “The Olive and The Grapes” Lyrics below: The sun made good time today, broke the long night’s tension It skied along the cloud tops, ’til it lit the starboard engine Doesn’t matter how the coin lands, heads or tails, With paradise dissolving into the vapor trails Up here, you’d think we’d be much closer to the spot where heaven waits No that’s down there, somewhere among the olives and the grapes Lost under fedoras, dead smokes and worn out skin The men stand at the bar and nod to every person hat walks in Already on their 4th cup, the fraternity is clear As they laugh at the same jokes they’ve told for 40 years I’m leaving with a missing part, the story’s incomplete So I’ll make up an ending with fewer bruises and scrapes, ‘The boy who traded in the blacktop for the olives and the grapes” War has knocked on doors here, spilled its venom in the streets And history’s been laid low between enemy drumbeats A young girl sits by the water, like so many have before her Imagining a life that reaches way beyond her border I know that she has planned at least a hundred great escapes But she belongs right there among them Belongs right there among them She belongs right there among the olives and the grapes. 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 songwriting theory • How most music today is about nothing, has no real story • Paul believes because music is not political today, it might be holding back political movements and causes • The political songs that Kenny has written • Why songs aren’t political today • The movie “” • The picture of the Pope’s visit to NYC where no one is “in the moment” • Kenny’s experience with Woodstock • Paul’s experience at the • Kenny’s home in Brooklyn, New York • Kenny’s experience growing up with a lot of Italian-Americans • Kenny having to find someone to guard the stage during the homecoming dance • Paul’s experience with music and Coke commercials • To buy Kenny’s stuff: • Kenny’s song with David Crosby and Peter Wolf • Paul’s experience with Joe Cocker Did you like our interview with Kenny White? Any questions for him? Let us know in the comments.
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050: Preparing Asparagus — hunting, buying, and cooking
03/17/2017
050: Preparing Asparagus — hunting, buying, and cooking
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 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.
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049: 15 Strange Things Italians Do
02/22/2017
049: 15 Strange Things Italians Do
To start with, this should probably have a major subhead: "15 Strange Things Italians Do that are strange to Americans." Because I'm sure they 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 seats Not 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 car This 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? 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 lane 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 hair It 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" You 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. 7. 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. 9. 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. 10. 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. 11. 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 religious Even 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 hours Want 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. 14. They will not eat or drink anything to go 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. 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 lunch It 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
02/05/2017
048: Villa Cappelli Guest Chef
After a long hiatus, we are back to give you updates on happenings at the villa from record snow storms to our latest guests. But most importantly, the amazing experience we had — and hope to continue to have — with a guest chef at Villa Cappelli. Topics we cover: We hosted our annual Thanksgiving dinner at the villa where we cook the turkeys in the wood burning oven Why Italians love our mashed potatoes Our guest chef Teresa who we had visiting us for a month and half How we started our special international food nights at Villa Cappelli Our Teresa, from Pasadena, California, found us through our friend Hillary How this lead us to want to develop a program at the villa A chef can come and stay at the villa for a week or month or whatever works and help us create these special events If you are interested or know anyone who might be interested, please send them to our or email us [email protected] Some of the first special night's drinks included: Villa Cappelli Margarita 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 2 oz Tequila 1 oz Lime juice 1 oz Cointreau or any orange liquor Salt (optional) Instructions Rub the rim of the glass with the lime slice, then roll in salt so the glass is rimmed with the salt. Fill with ice. Shake the other ingredients with ice, then pour into your glass. Garnish with a lime slice if you like. 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 1.5 oz Bourbon 1 oz Fresh grapefruit juice .5 oz Honey syrup Instructions Add all the ingredients to a shaker filled with ice. Shake, and strain into your glass. Garnish with a grapefruit wedge or twist. 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 8 fresh lemon verbena leaves or one 1 1/2-inch piece of lemongrass, tender inner white bulb only, crushed Ice 2 oz gin, preferably Junípero 2 oz unfiltered apple juice 1 oz chilled club soda Instructions In a collins glass, gently muddle the lemon verbena leaves or lemongrass bulb. Add ice and the gin and apple juice, then stir well. If using lemongrass, discard the bulb. Stir in the club soda. Some of the first special night's dishes included: Croqueta de Prosciutto Prosciutto, made from by Paul's cousins in the hills of Pisa, infused in bechamel sauce, then breaded and fried. Tartare di carne di cavallo Horse meat with lemon, capers from our garden, red onion, roasted peppers, and raw quail egg. Soldadito de Pavia Fritters 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. Teresa secret for the Soldadito was to use egg whites in the recipe, so they came out nice and fluffy They use bechamel in Italy to make lasagna, but Paul's mother refuses to use that. She uses ricotta instead. How it's difficult to find salt cod in the United States It's a winter dish here in Italy How you can eat salt cod "raw" after soaking it and getting out the salt out What Steven doesn't like about salt cod One of the specials from the second night: Funghi a la Plancha Grilled mushrooms with chimichurri sauce and fried quail eggs. The chimichurri sauce as the key here. Sooooo good! Paul continued with a sushi night How Teresa did an amazing job of using ingredients that were within the Italians taste profile but presented in a totally different way How the Italians really liked the idea of a having a "foreign" chef How someone at one of the nights said in Italian that the food "was not working for her" and how I misunderstood that How Steven is NOT a good waiter What we did for the Christmas holidays Teresa's on New Year's Eve The massive snow storm we've had here this winter How it's one of the coldest winters on record in Italy How a lot of our citrus trees got ruined Our guests the Mangolds and our friends from NYC Kurt & George How we deal with the cold here at the villa Cirveche Horse tartar Paella
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047: International Nomads Austin and Geneva
12/05/2016
047: International Nomads Austin and Geneva
Enjoy our interview with our recent guests 10-year-old Geneva and her father Austin, who are traveling the world together. Topics we cover: An introduction to Austin and Geneva who made Villa Cappelli a pit stop on their world tour Austin is single father traveling with his daughter Geneva who is 10 years old The most recent cities they've visited after traveling for a year and a half Whether our not they are in the witness protection program Geneva was born in NY She's been to 31 countries at the ripe old age of 10 What her favorite country is (or does she have one?) What Austin's favorite countries are The country that Austin believes everyone should visit (and surprisingly it's NOT Italy). We should have kicked him out of the villa right then. How Austin decided to home school Geneva a couple of years ago based on the advice of one of her teachers It was difficult in the beginning, but now Geneva works with her father to design her curriculum Austin really wants her to be curious and to know herself If you are interested, here are a couple of resource sites for homeschooling: How homeschooling helps you really get to know your child and their strengths of weaknesses How Austin and Geneva got to be a part of our harvest tour for 2016 and help us pick olives Why Austin decided to have Geneva as a single parent The process Austin went through, from surrogacy and more, in order to have Geneva And how Geneva's mother was actually Austin's French teacher How money wasn't really fulfilling him and why he decided to have Geneva Austin's philosophy of people on the color spectrum How they talked about changing their last names, and Austin's was Frost and Geneva's was Bagel, which she based on being a name that was used to pick on her in school What it's like for Geneva being the child of a gay father Does she feel like anything is missing? How Geneva has become a little sister to Casey The difference between staying at a five-star hotel where no one is talking to each other and staying a Motel 6 where all the guests have BBQs together Austin's revelation in when he went for a walk at night and saw a bunch of people in their giant homes If travel is part of Geneva's education Austin wanted Geneva to see America is not just "it" Where Austin and Geneva's home is How in America you normally live in stand alone homes, but in Europe and especially Italy, where a majority of people live in apartment buildings, closer together and know their neighbors How Italians live at home with their families until they get married Whether Geneva would rather be traveling or settled down in a big home, aka "having the American" dream Where Geneva feels her home is, everywhere and wherever her dad is If you can save $10 a day, you'll have $1200 after 3 months, so you save How much more fun Austin and Geneva have had on their most recent trip with a smaller budget Follow Austin and Geneva . Follow them on Instagram here at Here's the Pinky and the Brain opening video we mentioned.
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046: The Best Italian Culinary Tour
10/22/2016
046: The Best Italian Culinary Tour
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: How busy we've been Two podcast fans, Tom and Mary Deany, stayed with us recently How Paul hasn't changed to his winter drink yet Planting our winter garden Including a Carolina Reaper Paul going crazy foraging for mushrooms Paul took a selfie while foraging with his new friend A photo posted by Italian Lifestyle Gurus (@villacappelli) on Oct 14, 2016 at 7:11am PDT For more information on our culinary tour (our discussion is listed below) . You can sign up for our email list to get more information when we have it available. If you have a good name for our Culture and Culinary tour, contact us. The itinerary: Saturday Arrival. Welcome lunch, dinner, and orientation. As well as a limoncello lesson. Sunday Foraging for vegetables and Castel del Monte. Lunch at a nice seafood restaurant. Pasta making class that night at the villa. We always make ravioli as we can have fun with the filling. This year Paul made one with peach, walnuts, and ricotta, trying to mimic the flavors of a pasta we had in Florence years and years ago. Since the pasta has to dry, we have dinner in Terlizzi. Monday Food shopping with Paul in Terlizzi, visiting all his favorite vegetable, meat, bread, and cheese vendors. Including a horse butcher shop. Lunch/cooking class back at the villa Dinner/cooking class that night at the villa with the food purchased that morning. Tuesday Alberobello Polignano a Mare Lunch at Grotta Palazzese, one of the most beautiful restaurants in the world with also very delicious food A light dinner at the villa since it's a big lunch at Grotta Palezzese We should mention that there is a Happy Hour included every night before dinner as well Wednesday Bisceglie. Shopping at the local fish market. Lunch/cooking class back at the villa Jatta museum in Ruvo di Puglia that afternoon Being as ancient necropolis, Ruvo actually supplies many of the Grecian urns in museums throughout the world Dinner in Terlizzi Thursday Trani. Tour this beautiful seaside town and it's famous cathedral. Canne della Battaglia, where Hannibal defeated the Roman army during the Second Punic War Video of how Hannibal defeated the Roman Light dinner at the villa Friday Matera. A beautifully preserved town that was recently chosen as the Culture Capital of Europe for 2019. The oldest continuously inhabited city in the world. We do this tour during the day, but Paul and I just went to Matera at night and highly recommend visiting it then as well. Lunch at Matera. Finish the limoncello making lesson, seeing the final process. Then everyone gets to take home their own bottle of limoncello and a Villa Cappelli apron Then we have a pizza party at the villa that night. We make our own pizzas in our pizza oven and everyone gets to take turns rolling out their own pizza dough and making their own pizzas. 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
09/05/2016
045: Non Stereotypical Italian Music with Michael Hynes
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: How guests surprise us with their talents here at Villa Cappelli, including our latest guest from Australia, Michael Hynes How Steven has never tried What Vegemite is actually like How we "discovered" Michael talent at the piano How Michael can easily memorize the songs, but is slower in memorizing the lyrics Paul's favorite song from his Catholic Confirmation (and yes, he really does sing in during the episode) Michael is a human jukebox, knowing over 500 songs!!! How Steven couldn't memorize a song for the life of him during high school band Michael doesn't consider himself a genius, but the writers of the songs are the geniuses How we got our piano at Villa Cappelli, especially since neither Paul nor Steven play Other guests have also just sat down at the piano and started playing Mike plays Hallelujah by Leonard Cohen Here is Leonard's version, but dare I say I like Michael's better? Here are the lyrics for those die-hard fans: "Hallelujah" Now I've heard there was a secret chord That David played, and it pleased the Lord But you don't really care for music, do you? It goes like this The fourth, the fifth The minor fall, the major lift The baffled king composing Hallelujah Hallelujah Hallelujah Hallelujah Hallelujah Your faith was strong but you needed proof You saw her bathing on the roof Her beauty and the moonlight overthrew you She tied you to a kitchen chair She broke your throne, and she cut your hair And from your lips she drew the Hallelujah Hallelujah, Hallelujah Hallelujah, Hallelujah You say I took the name in vain I don't even know the name But if I did, well really, what's it to you? There's a blaze of light In every word It doesn't matter which you heard The holy or the broken Hallelujah Hallelujah, Hallelujah Hallelujah, Hallelujah I did my best, it wasn't much I couldn't feel, so I tried to touch I've told the truth, I didn't come to fool you And even though it all went wrong I'll stand before the Lord of Song With nothing on my tongue but Hallelujah Hallelujah, Hallelujah Hallelujah, Hallelujah Hallelujah, Hallelujah Hallelujah, Hallelujah Hallelujah, Hallelujah Hallelujah, Hallelujah Hallelujah, Hallelujah Hallelujah, Hallelujah Hallelujah The pianos that Michael has at home Michael's whole family is musically inclined The amazing organ in the Terlizzi cathedral The day of shopping Paul and Michael did Steven's theory on why some Italian Americans call pasta sauce "gravy" How the Italians and Irish never got along, until.... Some Australian slang A little about the cockney rhyming slang Michael sings a bit of "I get no kick from champagne" A bit about songwriters and how songwriters and lyrists work together The mural discovered in Terlizzi showing the story of Joseph and his multi-colored coat Paul's experience seeing an Elton John concert Michael sings "Candle in the wind" Goodbye Norma Jean Though I never knew you at all You had the grace to hold yourself While those around you crawled They crawled out of the woodwork And they whispered into your brain They set you on the treadmill And they made you change your name And it seems to me you lived your life Like a candle in the wind Never knowing who to cling to When the rain set in And I would have liked to have known you But I was just a kid Your candle burned out long before Your legend ever did Loneliness was tough The toughest role you ever played Hollywood created a superstar And pain was the price you paid Even when you died Oh the press still hounded you All the papers had to say Was that Marilyn was found in the nude Goodbye Norma Jean From the young man in the 22nd row Who sees you as something as more than sexual More than just our Marilyn Monroe Written by Bernie Taupin, Elton John • Copyright © Universal Music Publishing Group Why Paul believes that song has done more for Marilyn's legend than anything else The famous castrato from Terlizzi Three of Paul's most memorable concerts 1. Three Dog Night And Michael sings a bit of "Joy to the World (Jeremiah Was a Bullfrog)" 2. Watkins Glen Racetrack with 700,000 people Billy Joel at Carnegie Hall A Michael sings "New York State of Mind" Some folks like to get away Take a holiday from the neighborhood Hop a flight to Miami Beach Or to Hollywood But I'm taking a Greyhound On the Hudson River Line I'm in a New York state of mind I've seen all the movie stars In their fancy cars and their limousines Been high in the Rockies under the evergreens But I know what I'm needing And I don't want to waste more time I'm in a New York state of mind It was so easy living day by day Out of touch with the rhythm and blues But now I need a little give and take The New York Times, The Daily News It comes down to reality And it's fine with me 'cause I've let it slide Don't care if it's Chinatown or on Riverside I don't have any reasons I've left them all behind I'm in a New York state of mind It was so easy living day by day Out of touch with the rhythm and blues But now I need a little give and take The New York Times, The Daily News It comes down to reality And it's fine with me 'cause I've let it slide Don't care if it's Chinatown or on Riverside I don't have any reasons I've left them all behind I'm in a New York state of mind I'm just taking a Greyhound on the Hudson River Line 'Cause I'm in a New York state of mind And finally, Michaels sings us out with "Somebody to love" Can anybody find me somebody to love? Each morning I get up I die a little Can barely stand on my feet (take a look at yourself) Take a look in the mirror and cry Lord, what you're doing to me I have spent all my years in believing you But I just can't get no relief, Lord! Somebody, somebody Can anybody find me somebody to love? I work hard (he works hard) every day of my life I work 'til I ache my bones At the end (at the end of the day) I take home my hard-earned pay all on my own I get down (down) on my knees (knees) And I start to pray (praise the Lord) 'Til the tears run down from my eyes Lord, somebody, somebody (please) Can anybody find me somebody to love? (he works hard) everyday (everyday) I try, and I try, and I try But everybody wants to put me down They say I'm goin' crazy They say I got a lot of water in my brain I got no common sense I got nobody left to believe in Yeah, yeah, yeah, yeah Oh, Lord Somebody, somebody Can anybody find me somebody to love? (Can anybody find me someone to love) Got no feel, I got no rhythm I just keep losing my beat (you just keep losing and losing) I'm OK, I'm alright (he's alright, he's alright) I ain't gonna face no defeat I just gotta get out of this prison cell One day (someday) I'm gonna be free, Lord! 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
07/25/2016
044: The Amalfi Coastline
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: It was Paul's birthday recently. So we talk about how you used to not be able to sing Happy Birthday on any television show or movie without paying royalties. Though we are not sure that is true any more. Anyone know for sure? Let us know in the comments. How we made very good time traveling from Villa Cappelli to Amafi, even taking a scenic tour How inexpensive it can be to rent a car in Italy, especially if you are an Italian citizen AutoEurope is the site Paul used to rent the car Paul thinks you should get an international license when coming to Italy and renting a car. . How we met our friend ???? there to took us all around. It always helps to find a local who can show you around. The driving conditions in Amafi The amazing ceramics shop we visited right across from the caves The big beautiful tables and other vases Our lunch in , a big beautiful cove where you can eat right on the water The restaurants we ate at in Amafi were good even though it was touristy places How the kid next to us at lunch was eating spaghetti and meatballs which we talk about this in and how it is a bit "don't" in Italy How the restaurants there will cater to the tastes of their clientele without really teaching them about the Italian culture The large buses on the winding roads How there are a lot fewer cars on the road at night That night we went to see the procession of Saint Andrew , but here's the gist: He was probably the brother of Simon Peter. They were both fishermen (so I did see him holding a fishing net), thus the tradition that when Jesus called them to be his disciples, he said he would make them "fisher of men" How Amafi is a member of the four Maritime Republics — Pisa, Genoa, Venice, Amafi The size of the procession compared to ours in August How the priests had to carry down the statute down the steep stairs Why the saints are only the busts How they set off cannon shots during the procession which can be pretty dang surprising Our dinner of fried fish, Neapolitan pizza, and vodka — the vodka being half the cost of the meal The fireworks of the festival where our hotel was How we feel we compare to the tourism in Amafi How the Amafi coast is probably not for the physically challenged Renting a boat and seeing the coast from a boat and just how beautiful it is We highly recommending renting a boat when you are there to see the coast from the water How you steer away from Amafi during July and August , one of the most beautiful and amazing spots How Paul realizes he actually was in Amafi years ago The gardens with a terrace 390m or 1,300 ft. high with amazing views How the gardens are so beautiful in Amafi How beautiful the town of Ravello was The amazing horizon pools in Amafi How a trip like this can inspire you to improve your own space The restaurant where we ate lunch on our final day which you can only get to by boat How the Amafi coast reminded of us mix of the south of France and the Greek islands The Monastero Santa Rosa. I mentioned in the podcast I would scan some photos, but actually their website does an amazing job with . Where the nuns would get mummified back in the day How Steven forgets that outside of Puglia, especially in touristy places like Amafi, others speak English How the radio actually had a segment called "English is the future" and taught listeners English through the song Steven enjoying the boat ride Paul relaxing in the boat The church in Amalfi The procession of Saint Andrew The view from Ravello gardens Getting cheeky in the gardens Our 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.
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043: Eat Happy with Anna Vocino
07/15/2016
043: Eat Happy with Anna Vocino
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: How Anna's last name is ironic. It translates to "little voice" yet she is a voice over talent. Anna's mission to find stracciatella (more info below) How cheese shops are call caseificio and why The cheese grater also has name based on a similar base The local dialect is influencedd by the different cultures that have all been in the area and thus is also a history of the area The two biggest influences to the local Terlizzi dialect are French and Arabic How areas near Lecce have a more Greek influenced dialect How the local dialects were all spoken languages, no written languages What Paul and Anna did all day, shopping and enjoying Aperol Spritz (recipe here) How it is mandatory to have a gluten-free section in Italian supermarkets Our lunch, which included steamed mussels, and Paul's "recipe" for the mussels Our lunch also included raw tuna and salmon sashimi The Facebook Live video we shot during lunch The difference between an How Italians want to drink with a purpose, not just drink to get drunk Anna's new cookbook Eat Happy: Gluten Free, Grain Free, Low Carb Recipes For A Joyful Life How the cookbook came about How long it took Anna to make the cookboo The struggles Anna went through How Anna tested and retested every recipe How magazine recipes aren't really tested a lot Taking pictures of recipes for a cookbook How Italians hate cilantro How recipes evolve and are guidelines, not rule books; you can adjust them to your own tastes How even different kinds of salts can affect a recipe and should be adjusted to your taste Our red wine infused sea salt What real balsamic vinegar really is How the other "balsamic" can be used to make salad dressing, but not the real stuff A quick explanation on how they make balsamic vinegar Why Italians hate Bloody Mary Our favorite Bloody Mary Mix, Bob's No Problem Anna's favorite recipes - Anything with zucchini noodles made with Paderno spiralizer - Butternut squash cauliflower rice - Low-carb pizza crust - Pistachio crusted salmon - Sausage zucchini bake - Bacon broccoli Cooking seasonally Our Red Onion Jam Paul and Anna's shopping, where they also bought: - Napoli salumi with peppercorns - Some spicy Calabrese salumi - Mortadella, how big and delicious it is in Italy How Paul hates bologna or baloney 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
06/26/2016
042: Orecchiette with broccoli rabe
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: How long it's been since Anna's last visit in person How Paul and I are getting married now that gay marriage is recognized in Italy The different versions and spelling so broccoli rabe For the record, it's spelled rabe, or raab, and sometimes called rapini. In Puglia, it's called cime di rape (roughly translate to turnip tops) We discuss more of the broccoli rabe characteristics, which I cover more in detail below In northern Italy, they will throw away the little "heads" of the broccoli rabe and eat only the leaves In some places in southern Italy, they will throw away the leaves and each only the "heads" We eat everything What exactly caper berries are and where they come from Essentially, a caper is a small bud on a caper bush. You pick these buds before they flower and preserve them to have capers If you don't pick the capers, they turn into beautiful flowers and the pistol becomes caper berries We pickle them to use in our martinis How you will never go hungry in southern Italy as you can find all kinds of food growing wild Paul's memory of all the older Italians going out into the fields and picking wild greens, like wild baby fennel and chicory How broccoli rabe is one of the most nutrient dense foods (again, more info below) If you are going to pick wild greens, you need to look for uncontaminated areas (i.e. free of herbicides) Orecchiette pasta Called this because they look like little ears which is a direct translation of the name It has a different name in the location dialect The difficultly it making the pasta But when you make a mistake in making an orecchiette, it becomes cavatelli Paul's technique for making orecchiette with broccoli rabe (video below): Take your clean broccoli rabe and put into boiling water After you cook the broccoli rabe for about 10 minutes, you then add the orecchiette into the same pot When the pasta is cooked, you take it all out of the water and top with a mixture of garlic, anchovies and extra virgin olive oil How oreccheitte with sausage and broccoli rabe is not really very traditional in southern Italy mainly because meat was not always available Steven's technique for making orecchiette with broccoli rabe, which gets rid of the bitterness of the broccolli rabe: Boil the broccolli rabe as in Paul's version, but remove from the water after five minutes (your are blanching them) Then add them to another pot with the extra virgin olive oil, chopped garlic and anchovies. Sauté that the create your sauce. Cook the pasta separately and combine How most Americans are not used to cooking with anchovies How ancient Romans used garum (fermented fish guts) to season their food The cookbook we mention on the show is A rather explicit story of Marlon Brandon is the other explicit book Paul mentions on the podcast Anna's recipe for the broccolli rabe: Ann shaves the bottom the stems to make them more tender Paul says the easier way to to this is to cut a cross into the stems to make sure they open up and cook After washing off the broccoli rabe, she throws it into a pot with extra virgin olive oil and garlic (not rinsing the broccoli too much as you want the water — cover it, which steams the broccoli and after the water has evaporated the garlic caramelizes and helps take the edge of the brocolli rabe How you appreciate bitterness the older you get For example, Paul never used to like cipaduzze, or wild hyacinth bulbs, but now loves them They are very, very bitter and grow very deep in the ground You usually boil them, then squish them, and drizzle with extra virgin olive oil and salt How they grow the cipaduzze now Orecchiette 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 rabe Also 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: And we talk with her in other episodes: and 037: Eating gluten-free in Italy with Anna Vocino
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041: Fighting big drug companies with Celebrity Trainer Vinnie Tortorich
06/13/2016
041: Fighting big drug companies with Celebrity Trainer Vinnie Tortorich
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 . 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 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 , 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: Why Vinnie doesn't like Jillian Michaels Why Vinnie says he's not a "celebrity" on television How Paul worked with Bob Harper Why Steven loved Vinnie's book All our experiences with podcasting Vinnie's Italian background The food Vinnie grew up in Louisiana Why Paul used to get beat up every day when he first moved to America How the first Italian immigrants to America landed in Louisiana Why perhaps some immigrants moved to places like Buffalo How Vinnie heard the mafia was created And how Paul heard the mafia was created Paul's Uncle's theory on why perhaps the African American community didn't progress as fast other ethnicities, which has to do with the mafia How Vinnie grew up with a lot of Beyonces How Vinnie's grandparents lived in slave quarters in his best friend's grandparent's farm A story of a former friend of ours that leaves Vinnie speechless Vinnie's rant about podcasts and podcasting How Paul would get press back in the day Vinnie's take on the difference between prostitution and pornography How no one can you in Italy whether prostitution is legal or illegal How Italian men think it's OK for them to cheat but not for a woman to cheat on them and why How Vinnie's girlfriend Serena Scott-Thomas was a Bond girl, one of the oldest when she did made the film Serena's most recent film, , where her picture ended up in the LA Times) The new segments we want keep doing featuring Paul's mother The latest recipe featuring horse meat How the recipes are always so simple How Vinnie ate a lot of rabbit when he was young How Vinnie's grandmother always still found pellets after Vinnie cleaned the rabbits he was hunting How Paul's mother makes her ragu Why Vinnie created a new kind of vitamin Why Paul believes the hardest part of selling a pure vitamin or a pure extra virgin olive oil is educating consumers to understand that the other products are all cut with cheap fillers so the big companies can make money How David Ogilvy changed the way companies talked to their customers How Steven has lost 30 lbs. eating Vinnie's NSNG diet What'd you think of the interview? Any questions or comments for Vinnie or us? Leave them in the comments below. Grazie!
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040: Ghosts and Gay Weddings in Italy
06/03/2016
040: Ghosts and Gay Weddings in Italy
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: How our first guest of the season, Bud and Pam, where actually fans of the podcast Out guests that week, Penelope and Whitney, who didn't know Bud and Pam, actually ended not only being from the same town but living very near each other. Both Bud and Whitney were former military and Bud actually uses to work for Whitney's cousin Why Steven thinks the villa is magic, bringing the right people to the villa whenever we need them, including: A wrist surgeon after I broke my wrist A chef who directly me to a program for our FDA inspection Elizabeth (from episode 15 here: http://www.livingvillacappelli.com/15/) connecting with her family And the one I forgot on the podcast, a trademark lawyer when we were having a trademark dispute with another another oil producer The study of grounding and why we think people sleep so well at the villa I didn't get into this too much on the episode, but did a bit of research after and will probably do a blog post on this later. Basically, the theory is we should come regularly into contact with the Earth, a “grounding” force. It supposed helps balance out and or negate all the positive electrons, i.e. free radicals, that are building up in our bodies. Those pesky free radicals again! With all the electromagnetic waves these days, we have a high amount of positive electrons built up in our bodies. The practice of earthing (or I've heard the term grounding used interchangeably) involves touching the Earth’s surface energy by walking, sitting or sleeping outside in direct contact with the Earth or using a using something to help negate all those free radicals which supposedly reduces inflammation, stress, anxiety and depression. This may be one theory as to why folks sleep so well at Villa Cappelli. Not only are they surrounded by and in direct contact with nature during the day, but at night in the old rooms, they come more into contact with Earthing materials. The nice quiet country life probably doesn't hurt either. The reason we believe the villa is slightly haunted, mostly revolving a "ghost story" told by Paul's son Logan Paul wonders why people are afraid of ghosts, so Steven explains The other magical moment this week at Villa Cappelli, our first gay wedding We walk you through the amazing day we had with the wedding The coolest cake topping you've ever seen Here are some pictures and videos from the wedding. At the ceremony Exchanging the rings The courtyard food fest Another angle of the courtyard food fest The dinning room The happy couple at dinner As promised, here's a picture of orecchiette 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!
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039: One of the best authentic Italian meals ever
04/30/2016
039: One of the best authentic Italian meals ever
Antichi Sopori is definitely serves one of the best authentic
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038: Is there Italian food without pasta?
04/22/2016
038: Is there Italian food without pasta?
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037: Eating gluten-free in Italy with Anna Vocino
04/16/2016
037: Eating gluten-free in Italy with Anna Vocino
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.
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