Author: Paolo Rigiroli

Now based in the UK, Paolo is an Italian who lived in Canada for nearly 18 years and blogs about Italian food and its many aberrations.

[Episode 100] The Meta of Food – All About Food Besides Eating It!

Jason is back on the podcast for one last, final episode! Yes, Thoughts on the Table ends today as it hits its 100th episode with the biggest topic we could think of: the meta of food, i.e. anything that has to do with food besides the physical ... Continue reading

[Thoughts on the Table – 99] Taste and Flavor Flashbacks with Jason and Paolo

As Thoughts on the Table approaches 100 episodes, I chose to dedicate episode 99 to the series’ beginnings, dating back to August 2013. I was an avid podcast listener and, inspired by great productions like This American Life and Stuff You Should ... Continue reading

[Thoughts on the Table – 98] Introducing Jasmina and Stefano from Bread and Spirits

Bread and Spirits is a successful Instagram project made of one measure food and two measures drinks that unites Italian cuisine and cocktails enthusiasts around the world. Born out of the March 2020 lockdown from the combined talents of Jasmina and ... Continue reading

[Thoughts on the Table – 97] Cookbooks and the People They Were Written for, with Diana Pinto

Is a cookbook on a cuisine a mirror of what takes place in its people’s kitchens? Or does it reflect more the desires and needs of its intended audience? And if that’s the case, are these desires of a practical nature, or for something that people ... Continue reading

[Thoughts on the Table – 96] What makes a dish Italian? With Eva from Electric Blue Food

In this new episode of Thoughts on the Table, Eva from Electric Blue Food is back to help me break down a massive topic: What makes a dish Italian? To non-Italians, Italian food may be what appears on the menus of Italian restaurants or anything ... Continue reading

Making Basil Pesto in a Blender

This article is about basil pesto, the second most famous Italian pasta sauce, of course after tomato sauce. However, this is not about the traditional way to make “Pesto Genovese” – using a mortar; there are plenty of good resources ... Continue reading

Paccheri with Mushrooms, Gorgonzola, and Mascarpone Cream

Paccheri are undoubtedly the most majestic kind of short pasta one can find! With a diameter of 1 ½ inch (4 cm), thick walls, and a rough surface, each guarantees an unbeatable bite, or two! The Paccheri shape originates in the Campania region of ... Continue reading

Baked ‘Ndunderi (Gnocchi di ricotta alla Sorrentina)

I was recently interviewed by Jo Mackay from Bookings For You. In addition to the great questions she had for me, Jo asked me: Do you have a recipe that you’d be happy for us to feature on our blog? My answer was my version of a dish from the Amalfi ... Continue reading

[Thoughts on the Table – 95] Introducing Chicca Maione from Chicca’s Cooking Club

My guest today is Chicca Maione, an extraordinary cooking instructor for both in-person and online classes on Italian cuisine. Based in Castagneto Carducci – Bolgheri, Tuscany, Chicca and her partners have created a community of people from all ... Continue reading