Podcast from Italy: Ashley & Jason Bartner

Ahhh Spring has finally sprung! This week we answer your listener questions about what we do in our down-time and off-season. We're picking wild spring greens almost daily from the fields surrounding our farm and making risotto, stuffed pasta, crostini and simply sauteed! And Jason has some exciting chicken news to share!! Plus we recap the weekend festivities of hosting a large group of Italians for a by-request, American Turkey/Thanksgiving lunch! Thanks for listening!

Ahhh Spring has finally sprung! This week we answer your listener questions about what we do in our down-time and off-season. We're picking wild spring greens almost daily from the fields surrounding our farm and making risotto, stuffed pasta, crostini and simply sauteed! And Jason has some exciting chicken news to share!! Plus we recap the weekend festivities of hosting a large group of Italians for a by-request, American Turkey/Thanksgiving lunch! Thanks for listening!

Ahhh Spring has finally sprung! This week we answer your listener questions about what we do in our down-time and off-season. We're picking wild spring greens almost daily from the fields surrounding our farm and making risotto, stuffed pasta, crostini and simply sauteed! And Jason has some exciting chicken news to share!! Plus we recap the weekend festivities of hosting a large group of Italians for a by-request, American Turkey/Thanksgiving lunch! Thanks for listening!

This week's podcast we answer your burning questions about pizza making - the dough, the sauce, the wood burning oven - all of it!! Make sure to check our blog for the pizza recipe:  http://latavolamarcherecipebox.blogspot.it/2013/04/pizza-dough-recipe.html We also chat a bit about visiting Umbria's Agriculture Expo filled with tractors, cows, fowl and flowers!

This week Jason & Ashley recap Easter festivities including the menu from a traditional Easter breakfast they attended at their friends pig farm. Move over Dr.Drew! Ashley interviews Dr. Mike Rakotz from Northwestern University, an energetic family practitioner passionate about the recipe for longevity; healthy eating, staying active and being part of a community. They discuss salt & olive oil as well as all the recipes he's learned in his cooking classes at the farm!

Ciao tutti! This week we chat about having our first guests arrive for the season (filmmakers from The Perennial Plate) and taking them truffle hunting & pasta making with neighbors. We also answer your questions with a rewind-clip from a past episode about Gaggi. Jason gives out a great spring recipe - peas & pancetta! Keep the questions coming & thanks for listening (especially as we work out the audio kinks)

During a blustery windy day Jason & Ashley chat about 3 days til guests arrive, corned beef for St. Patty's Day and starting seeds for the garden (Watch our *VIDEO*: How to Start Heirloom Tomato Seeds) all the preparations, festivities & food for Easter. Jason offers a few suggestions for recipes with lamb and vegetarian options. Send us an email with week with your discussion topics for a chance to be chosen for a skype call to be recorded for the podcast (our lame attempt at phone-in questions) - info@latavolamarche.com Thanks for listening!

In this short episode Jason Ashley discuss the difference between traveling with a map in hand and/or a sat nav while trying out a new digital recorder. (Hope the volume and levels are a little better - let us know what you think)

Recorded on March 1st- the opening day of "Gelato Season!"  This week Jason Ashley pimp their packages upcoming classes/courses from foraging for wild edibles in the Spring, market trips and artisan beer tastings/tours over the summer, a yoga retreat in September and our annual butchering program in October, we are busy at our little farmhouse! 2013 Events at La Tavola Marche Ashley explains how to make Arancello the blood orange version of the famous Limoncello - Ashley's Arancello Recipe. They touch on the state of Italian politics and have 20 days before guests arrives! Thanks for listening!

This week's podcast is for those of you contemplating a move to Italy have a million questions about what to do, where to begin and how to wrap your head around it all!!  We reply to many of your emails regarding the intangibles of moving - more than how to get your VISA, we discuss the mindset you need to be in to make a life-changing move to Italy and the importance of becoming part of the community. This is our ra-ra, you can do it podcast, meant to inspire you to take the leap knowing how difficult it may be!

Big News from Italy! We've recorded our podcast while on a boat on the Adriatic Ionian Sea heading to Greece! No breaking news  - actually, I can't remember what we even talked about - our boat was delayed 8 hours at sea (and this podcast was delayed 5 days from getting posted). I know there was talk about butchering whole pigs, food (as usual) and other interesting topics I'm sure...  Enjoy!

Two Italians from Le Marche (Vittorio 8 Dott. Gaggi) make 40 kilos of salami and sausages for curing in this short fun video! We hope you enjoy it and thanks for bearing with us as we work out the kinks in filming 8 editing. Let us know what you think!

During the winter we try to take lots of day trips - we've recently visited a restaurant convention of sorts in Rimini and took a step back in time in Ostra. This week is Saint Antonio the blessing of the animals! We tally up how much meat is curing from our rafters and the word of the week is back - Thanks for listening!

The first thirty kilos of charcuterie hang from the rafters in our farmhouse, sausage making season has begun! Jason tells a great story about getting bamboozled while making sausages for Dr. Gaggi. Ashley is afraid of mold! And as usual the conversation turns back to food and what's cooking for dinner! Thanks for listening!!

Happy New Year -  Buon Anno Nuovo!! Kicking off 2013 with a new episode of Jason Ashley's look at life as expats in Italy. This week we chat about living in a small town during the holidays - playing Bingo (Tombola), grocery shopping and festivities. Jason explains how to cook eel and an update on his bread baking.