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
Andrew Cotto is an award-winning American writer of Italian descent. His latest novel titled Cucina Tipica tells the fascinating adventure of a young American who falls in love with Tuscany and with the culture of its people. Naturally, food and wine end up setting the pace and become deeply entrenched in the story. I was … Continue reading “[Thoughts on the Table – 78] A Chat with Award-winning Author Andrew Cotto”
Another year has gone by! After settling down in England, I found myself cooking more and dedicating more time to the podcast. With 17 posts, 10 of which are podcast episodes (four with new guests and six with returning guests), six recipes, and the first guest article, this has been a pretty productive year for … Continue reading “Nine Years of Blogging, Six of Podcasting”
[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”