60 min listen
Episode 384: Bruno Gritti of Quattro Portoni and Paola Calciolari of Le Tamerici
FromCutting the Curd
Episode 384: Bruno Gritti of Quattro Portoni and Paola Calciolari of Le Tamerici
FromCutting the Curd
ratings:
Length:
49 minutes
Released:
Jun 24, 2019
Format:
Podcast episode
Description
The Summer Fancy Food Show is happening this week in New York City and that means cheesemakers and specialty food producers are in town in a big way. Our guests today are in town from Italy: Bruno Gritti of Quatro Portoni and Paola Calciolara of Le Tamerici chat with Elena about their products and what's ahead for them during their trip to the states.
It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate
It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate
Released:
Jun 24, 2019
Format:
Podcast episode
Titles in the series (100)
Episode 7: Anne Mendelson & Mary Habstritt: This week, Anne Saxelby is joined by two very special guests. Anne Mendelson and Mary Habstritt join the show for a special one-hour discussion on the history of milk trains, milk quality, and the bottling process. by Cutting the Curd