 Ciao a tutti/e! Oggi il nostro podcast  esplora le affascinanti storie e leggende di uno dei dolci più amati del nostro paese. Parleremo di uno dei dolci natalizi più iconici: il panettone. Scopriremo insieme le sue origini medievali, le tradizioni e le leggende che lo circondano, e la sua evoluzione nel corso dei secoli.

Dalle prime testimonianze documentate nel 1470, passando per le ricette dei cuochi rinascimentali, fino alle innovazioni del XX secolo, il panettone ha una storia ricca di curiosità e cambiamenti. Vi racconteremo di come un semplice pane di frumento si sia trasformato in un dolce arricchito con burro, uova, zucchero e canditi, diventando un simbolo delle festività natalizie in Italia e nel mondo.

Non mancheranno le leggende che hanno contribuito al fascino del panettone, come quella del garzone di Ludovico il Moro e del falconiere innamorato. Concluderemo parlando del panettone moderno, dalla produzione artigianale a quella industriale, e di come continua a essere celebrato oggi.

Preparatevi a un viaggio gustoso e appassionante nella storia del panettone! Buon ascolto!

Italiano espresso

La storia del panettone di Milano

This is a trick I use to help students remember whether or not put an article for locations. Some locations tend to not need an article, learn which locations in this episode!

English in a minute!

When NOT to use the word "the"- locations

Try to describe your window view, with all the details.
Including the birds flying by, the children on the street, couples arguing, blah blah...

Build Your English Thinking

08 "Details" can make a great difference in your speaking!

In dieser Episode lernst du mehr über die reichhaltige Tier- und Pflanzenwelt Vietnams. Im ersten Teil hörst du einen kurzen, von mir verfassten Text in Form von einem kurzen Hörbuch, anschließend teile ich einige meiner persönlichen Erfahrungen, die ich während meiner eigenen Abenteuer in der Natur gemacht habe.

Vietnam: Fakten und persönliche Erfahrungen 

Episode 2: Flora und Fauna

In questo episodio presentiamo 27 parole italiane per parlare di cucina

27 parole italiane per parlare di cucina (M-Z)

🐺Caperucita Roja y el Lobo.🐺

Caperucita Roja era una niña dulce que siempre llevaba una capa roja con capucha. Un día, su madre le pidió que llevara una cesta con pan y miel a su abuelita, que vivía en el bosque. Antes de salir, le advirtió: "No hables con extraños y sigue el camino directo a la casa de la abuela". Pero en el camino, Caperucita se encontró con un lobo astuto que, fingiendo amabilidad, le preguntó a dónde iba. Sin sospechar nada, la niña le contó su destino, y el lobo, con una sonrisa maliciosa, planeó llegar antes que ella.

El lobo corrió a la casa de la abuela y, con engaños, logró entrar. Se la comió de un bocado y luego se disfrazó con su ropa para esperar a Caperucita en la cama. Cuando la niña llegó, notó algo extraño en su "abuelita": "¡Qué ojos tan grandes tienes!" —dijo—. "Para verte mejor", respondió el lobo. "¡Y qué orejas tan grandes!", insistió Caperucita. "Para oírte mejor", contestó el lobo. "¡Y qué dientes tan grandes tienes!" —exclamó la niña asustada—. "¡Para comerte mejor!" Y de un salto, el lobo intentó atraparla.

Justo en ese momento, un leñador que pasaba por allí escuchó los gritos y entró corriendo a la casa. Con su hacha, ahuyentó al lobo y, al abrir su enorme barriga, rescató a la abuela sana y salva. Caperucita, agradecida, aprendió una gran lección: nunca debía hablar con extraños y siempre debía seguir las advertencias de su madre. Desde ese día, tuvo mucho más cuidado al caminar por el bosque.

Spanish Reading Comprehesion

Little Red Riding Hood

Aschenputtel ist auch unter den Namen Aschenbrödel, Cinderella und Cendrillion bekannt.

Vokabeln:
verspotten = to mock sb.
das Täubchen = pigeon
die Ferse = heel
Rucke di guh = the sound a pigeon makes



Grimms Märchen / Grimm's Fairytales

Aschenputtel

There are many types of dairy alternatives on the market today, often made from things like nuts and soybeans.

But have you heard they're now making butter from air?

A US startup called Savor is working on a range of dairy alternatives made using something that exists all around us: carbon.

Fats are made from chains of carbon, hydrogen and oxygen atoms. Savor's process involves taking carbon — from, say, carbon dioxide — and adding heat and hydrogen to create chains that are combined with oxygen from air.

This results in fat molecules, like the ones found in dairy and other animal products.

Now, regular butter is about 80% fat — the rest is mostly water. So to make butter from its synthetic fat, Savor just adds water, as well as an emulsifier that keeps the liquids from separating, and rosemary oil for flavor and beta carotene for color.

What does it taste like?

"I couldn't believe I wasn't eating real butter," Microsoft co-founder Bill Gates wrote in a blog post earlier this year. Gates is one of Savor's investors.

He wrote that "it tastes really good — like the real thing, because chemically it is."

Savor has already run informal taste tests with small groups of people, and is working to get regulatory approval for its product in the US.

But why butter?

A 2021 study estimated that food production makes up about 35% of the world's greenhouse gas emissions — and Savor estimates that about 7% of greenhouse gas emissions are just from producing fat.

But Savor's process, Gates wrote, doesn't release any greenhouse gases. He added that it uses no farmland and "less than a thousandth of the water that traditional agriculture does."

Savor is focusing on butter to start with partly because its high price point makes it easier to compete on cost. But the startup later hopes to develop other products like milk, ice cream, cheese — even meat.



