[Thoughts on the Table – 42] A Chat with Domenica Marchetti, Cookbook Author and Food Writer

Domenica Marchetti is an American food writer and cookbook author of Italian heritage. In 2012, I gave her a much deserved Cannolo Award, and I’ve been following her since. I knew she was busy working on her next book, so I was very happy she ... Continue reading

[Thoughts on the Table Transcript] The Italian Wine Culture, with Diana Zahuranec

Last summer, in a podcast episode Diana Zahuranec discussed the differences between Italy and North America in how wine is produced, as well as socially perceived. Diana also went over Piedmont’s native grape varieties and wine appellations. As part ... Continue reading

[Thoughts on the Table Transcript] Gino De Blasio on Slow Food/Fast Food

Continuing on the series of transcripts, up next is the textual form of an old episode with my friend, writer Gino De Blasio. In this podcast, Gino applies his amazing storytelling to describe the origins of the Slow Food Movement, in response to the ... Continue reading

[Thoughts on the Table Transcript] Frank Fariello from Memorie di Angelina

Back in March 2014, I had the pleasure of having Frank Fariello (Memorie di Angelina) on a podcast. In the episode, we discussed the differences between Italian-American cooking and the food of Italy, a topic on which Frank is remarkably insightful, ... Continue reading

Truffles Uncovered

I am very excited to announce that I have been invited to participate in a food lit event that will take place in Turin (Piedmont, Italy) this coming September. The event is titled “Turin Epicurean Capital” and will revolve around the ... Continue reading

Gorgonzola – The Italian Blue

If you like blue cheese, but you haven’t tried gorgonzola (), you’re going to love it. If you don’t like blue cheese, and you try gorgonzola, you might very well start to like blue cheese! In fact, next to the traditional Gorgonzola ... Continue reading

Pasticcini, Italian Fine Pastries

Pasticcini are exquisite Italian fine pastries which have been perfected over the centuries to bring the best flavors, textures and fragrances. In the Italian tradition, assorted pasticcini are served as a dessert, as a treat to accompany coffee, tea ... Continue reading

Italian Myths

This article is about “Italian” products that don’t actually exist in Italy – true myths like Spaghetti with meatballs (an Italian-American creation), Caesar salad and Italian soda (successful inventions of Italian immigrants), ... Continue reading

The Italian Courses

Italians like structure in the way they eat. To them, the balance between the different courses of the meal is as important as the balance between the ingredients of each dish. In Italy, eating is far more than nutrition, it’s a moment of ... Continue reading