Piedmont wines are world-renowned and this remarkable wine region produces more DOCG wines than any other Italian region. It also ranks sixth among the Italian regions in annual production volume. Piedmont produces all kinds of wines from sparkling whites, to rosés to red wines. Perhaps the best known wine in the region is Barolo. As…
Food & Wine
Discover Sardinian food: Letitia Ann Clark’s Bitter Honey cookbook
My chat with Letitia Ann Clark helped me discover Sardinian food more profoundly. Letitia is a gifted painter and illustrator, and author of the acclaimed Sardinia-inspired cookbook, Bitter Honey. About Letitia Letitia is originally from Devon and after her degree and masters in English literature she went on to train as a chef at the…
Cookbook Author Domenica Marchetti & Abruzzo Food – Episode 57
Today I chatted with Domenica Marchetti about Abruzzo food, her seven wonderful Italian food cookbooks, her online and in person classes, and the weeklong tours she runs in three different locations in Italy. About Domenica Domenica is an Italian American with 100% Italian blood lines that trace back to her family in the Abruzzo and…
Flavor of Italy Podcast chat with Tina Prestia – Episode 55
In this Flavor of Italy Podcast episode Tina Prestia from tinastable.com and I chatted about three classic Emilia Romagna regional recipes, classic versus tweaked recipes and a few ideas for your Easter table. A little bit about Tina Tina moved to Bologna some years back with her husband and daughter for what was going to…
Interview with Teri Turner, No Crumbs Left Creator – Episode 54
March 8 is International Women’s Day so who better to feature in March than No Crumbs Left creator Teri Turner? Teri has built her fantastic food, recipe and lifestyle blog from what started out as an Instagram profile into one of the top food blogs. She now has 2/3 of a million followers on Instagram…
Author Andrew Cotto & Italian Food, and his latest book: Cucina Romana – Podcast Episode 53
The driving force behind everything author Andrew Cotto writes is food, and almost exclusively Italian food. This week Andrew and I chat about his latest book, Cucina Romana, plus lots of other things Andrew has written. Andrew Cotto’s Cucina series Cucina Tipica is the first book in the Cucina series about Jacoby Pines who travels…
A Food Guide to Le Marche Region – Episode 52
Last week James Martin and I chatted about our travels through the Le Marche region and in today’s episode we share the best of the region’s food and local recipes.The region has a long Adriatic coastline and inland it’s filled with rolling hills, mountains and delightful, curious villages each with their own unique dishes. Le…
Puglia Stories – Podcast Episode 50
Holly Grabow has been charming me for years with her delightful Puglia Stories mostly centered around the ordinary life of her wonderful in-laws. About Holly Grabow Holly moved to Italy as a young woman and has been living here for almost 3 decades. She started off her Italian life in Gioia del Colle in Puglia…
The Valtènesi in the Lake Garda wine region, the Conti Thun winery and two local grapes – Podcast Episode 49
Today I chatted with the fabulous sommelier, Cynthia Chaplin, about the Valtènesi in the Lake Garda wine region, the Conti Thun Winery and two unusual local grapes: groppello and marzemino. About Cynthia Chaplin, Sommelier Cynthia refers to herself as a passionate Italian wine professional, educator, writer, presenter, translator and judge. She sees herself as spreading…
Chewing the Fat – Podcast Episodes 46 and 47
Chewing the Fat, an Oral History of Italian Foodways from Fascism to Dolce Vitaby Karima Moyer-Nocchi delves into an exploration of the Italian culinary landscape during the fascist era that represents a departure from the romantic vision of Italian cuisine that many people believe has always existed. During the fascist period food was scarce. Most…
Umami in Italian Cuisine – Podcast Episode 45
Although umami is most frequently associated with Asian cultures and foods some of the most umami rich foods in the world are inherent in Italian cuisine: anchovies, aged Parmesan cheese, tomatoes. History of umami in culinary culture Umami has been a major factor in cuisine worldwide for many centuries although it was only given a…
Buffalo Mozzarella Cheese – Episode 44
Buffalo mozzarella has a porcelain white color and is known as the pearl of the table. It’s a flavorful fresh stringy textured cheese with a very thin rind. When you cut into it its delicious white milky liquid seeps out. Buffalo mozzarella is typically made into round shapes often weighing 1 kg each. Sometimes…