How Food Leads Us Back to Our Italian Roots
What connects us to a place generations after our families have left? Often times, the answer is food.In this episode, I sit down with the founders of CulturaPaths to explore the powerful connection b...
10 Heinä 47min
3 Cold Coffee Drinks to Try in Italy This Summer
When summer temperatures rise in Italy, many locals opt for something a little colder.In this episode, discover three refreshing Italian coffee specialties: caffè freddo, crema di caffè, and Sicily’s ...
26 Kesä 5min
Is Parmesan cheese Italian?
In this episode, we explore one of the most common misconceptions in the world of Italian food. What is the difference between Parmesan and Parmigiano Reggiano? Why is one protected and the other not?...
19 Kesä 7min
The White Spots in Parmigiano Reggiano: Defect or Sign of Quality?
Have you ever noticed tiny white spots on Parmigiano Reggiano and wondered what they are?In this episode, we explore the science behind these natural crystals, how they form during aging, and why many...
29 Touko 5min
The Red Onion of Tropea: Calabria's Sweetest Ingredient
Why is the Red Onion of Tropea so sweet compared to other onions?In this episode, we explore the history, terroir, and cultural significance of one of Calabria’s most iconic ingredients: the Cipolla R...
22 Touko 5min
Pasta alla Chitarra: The Sound of Abruzzo
What if you could "hear" a pasta before you taste it?In this episode, we explore pasta alla chitarra, a traditional dish from Abruzzo made using a unique tool (chitarra = guitar) that cuts pasta with ...
8 Touko 5min
Supplì al Telefono: Rome’s Street Food
What exactly is a supplì, and why do Romans call it al telefono?In this episode, we break down one of Rome’s most iconic street foods—from its 19th-century origins and French-influenced name to the fa...
17 Huhti 6min
