In this blog, I describe the difference between what is known as “Italian Food” and the food of continental Italy. In doing so, I try to be as objective as I can in battling misconceptions, with the final goal of sharing knowledge and promoting discussion.
If you are interested in Italian food and its philosophy, then this website is for you – I genuinely hope you’ll enjoy it!
The site is divided into three main sections:
- Articles – a collection of food notes on various topics ranging from Italian products to Italian culture and traditions;
- Recipes – some of my favorite Italian dishes to cook, from traditional staples to modern creations;
- A podcast – in which I discuss with various food personalities about food and food culture, as well as Italian food around the world.
New on Disgraces on the Menu
[Thoughts on the Table – 77] Celebrating Memorie di Angelina’s Ten-Year Anniversary, with Frank Fariello
Acclaimed food blogger Frank Fariello from Memorie di Angelina is back on the show on the occasion of his first ten years of blogging! In the episode, Frank talks about his blogging process—from identifying a new dish to sourcing the ingredients, executing the preparation, taking the photos, writing the recipe, editing it for publication. In particular, … Continue reading “[Thoughts on the Table – 77] Celebrating Memorie di Angelina’s Ten-Year Anniversary, with Frank Fariello”
Tina Prestia is a food blogger with a fascinating background. She grew up in upstate New York in an Italian-American community (her dad being from Calabria), moved to New York City to pursue musical theater, graduated and worked at the French Culinary Institute, moved to Nashville working as a personal chef, then (five years ago) … Continue reading “[Thoughts on the Table – 76] Introducing Food Blogger Tina Prestia from Tina’s Table”
[Thoughts on the Table – 75] The Impact of Geographical Indications on the Italians, with Melinda King
As Melinda King puts it, Geographical Indications are a way to legally recognize quality of place, meaning: “it tastes like it tastes because it’s from this place.” In this episode, Melinda breaks down Certification of Origin in its deep “cultural, social, political, economic, and historical meanings.” Also, she further elaborates on the impact of Geographical … Continue reading “[Thoughts on the Table – 75] The Impact of Geographical Indications on the Italians, with Melinda King”
This is another recipe that I had the opportunity to document during my last Italy visit: deep fried squid. Unlike the potato crusted sea bream dish, calamari have always been standard in my family, ideal for a Sunday meal, especially in the summer. Naturally, this second course needs to be paired with a starter and/or … Continue reading “Deep Fried Squid (Calamari Fritti)”
During my last Italy trip, I got a chance to document the making of a dish that has become a staple in my family: potato-crusted sea bream. Based on a quick search, it appears to be quite popular in Italy and it has started to be featured internationally on restaurant menus. Quite possibly, the diffusion … Continue reading “Potato Crusted Sea Bream (Orata in Crosta di Patate)”
Battered deep-fried cauliflower (‘cavolfiore in pastella,’ in Italian) is an appetizing side dish which originates in Sicily but can be found in many variations all around Italy. Out of the various kinds of batter, this recipe describes one that is quite opaque—without being too thick—especially suitable for vegetables (including zucchini flowers, which are fantastic, by-the-way!) … Continue reading “Deep-Fried Battered Cauliflower”
For the first time in this blog, I have the pleasure to feature a guest post. This article is by enologist, writer, and photographer Melinda King. To know more about Melinda, check out The Premise of Italian Cuisine podcast and her photography website Apericena. Melinda King Italian culture is special in ways that are delicately … Continue reading “Geographical Indications: Italian Food, Made Official Or “Complicated Simplicity””
[Thoughts on the Table – 74] Commercial vs. Domestic Kitchens and Italian Food Knowledge, with Simon Pagotto
Restaurateur and Italian food ambassador Simon Pagotto is back for another great chat! In the first part of the episode, Simon talks about commercial kitchens and how they differ with respect to domestic kitchens. For instance, he discusses timing, the benefits of professional equipment, dealing with large quantities, and achieving a consistent product. In the … Continue reading “[Thoughts on the Table – 74] Commercial vs. Domestic Kitchens and Italian Food Knowledge, with Simon Pagotto”