Tag: interview

[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 Know, I involved my friend and then-coworker, Jason, and branched off from my blog to try the more colloquial format of a podcast.

Today’s issue contains extracts from the first six episodes where Jason and I discuss taste and flavor, as well as cultural differences between Italy, North America, and Japan. Among other topics, we touched on why as an Italian I would never try to put salt on pasta, whether eating spicy food can damage our taste buds, the reason why desserts tend to end the meal, why many people learn to appreciate “spoiled” foods like Gorgonzola and Nattō, what exactly astringency is, and the path to appreciating subtle flavors. To wrap up the selection, I couldn’t help but include extracts from episode seven, a recording that took place right in the center of Milan on Jason’s impressions from visiting Italy for the first time.

After these seven episodes, Jason could no longer continue as a co-host. So I started looking for a new podcast partner by enlisting some of my dearest blogger friends as collaborators. This eventually gave me the idea to turn the podcast towards the format of the interview. I enjoyed it a lot. With practice, I learned to connect with my guests in a way that would capture their spontaneity in entertaining and informative chats, and I made many lasting connections as a result, for which I’m grateful. My guests included food bloggers, writers, cookbook authors, chefs, food professionals, food photographers, event organizers, cooking instructors, and fellow podcasters. Overall, in nearly nine years of activity, Thoughts on the Table saw a total of 65 collaborators for a combined playback time of 39 hours, 19 minutes, and 13 seconds.

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[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 Stefano, Bread and Spirits is visually stunning, informative, entertaining, and very much unique. In this episode, I have the pleasure to record Jasmina and Stefano’s first audio interview and capture their incredible energy and passion for food & drinks, but also for human connections and communication.

You can connect with Jasmina and Stefano on Instagram: instagram.com/breadandspirits

The music in the episode is by www.purple-planet.com.

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[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 like to dream about? What is the relationship between cookbooks and the people they were written for?

These are some of the questions that Diana Pinto has been asking herself while going through lots of cookbooks as part of her “2-week cookbook project” – less-known cookbooks, cookbooks from the past, cookbooks written in Italian for Italians, cookbooks that were translated and adapted, and just plain out bad cookbooks as well!

Join us in our conversation and let us know your thoughts by adding your comments here or by connecting directly with Diana on Instagram.

To learn more about Diana Pinto, please check out her interview in Episode 92 – The Quest for Authentic & Original Recipes .

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[Thoughts on the Table – 94] Podcast Recording, Editing, and Production, with Sound Designer Geoff Devine

This episode’s guest is sound designer, musician, podcast editor, and producer, Geoff Devine.

When I chatted with Becca and Sarah from Dietetics After Dark, we talked about sound design and about the amazing work that Geoff Devine has been doing for their podcast, both with the audio editing and with the soundtrack. As an amateur audio editor myself, I invited Geoff to be my guest on the show. He accepted enthusiastically and was very kind to answer all of my questions and give me a glimpse into the fascinating world of professional audio production.

You can hear Geoff sound design and original music in amazing podcasts such as:

You can learn more about Geoff’s work on his website Earworm Radio and follow him on Instagram @ewradio as well as on Linked In.

The music used for demonstrative purposes in the episode is by www.purple-planet.com.

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[Thoughts on the Table – 72] Introducing Kelly Leonardini from Italian at Heart

For episode #72 of Thoughts on the Table, I have the pleasure to interview Cannolo Award winner Kelly Leonardini from kellyleonardini.com.

Being 3rd generation Italian-American, Kelly’s connection to Italy is rooted deep in her ancestry. But her passion for the Italian culture and language has brought her even closer to Italy.

During the episode, Kelly describes how she combines her love of cooking, language, photography, and videography through her blog. She also talks about the importance of conversations and introduces #dolcevitabloggers, a blogger/vlogger community open to everyone who talks about Italy, whether in English or in Italian.

You can follow Kelly also on Facebook, Pinterest, Twitter, Youtube, and Instagram.

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[Thoughts on the Table – 64] Introducing Crazy Italians and their Video Series on Italian Food

An unusual interview today on Thoughts on the Table! Yvette from Crazy Italians restaurant in Memphis found my page while looking for references on authentic Italian food. We started chatting and I discovered that not only did she and her husband Giampaolo open a successful restaurant, for over a year they have been producing amazing short videos featuring their daughters Azzurra and Lucrezia to help introduce continental Italian food to North America. Since I know you’re curious, here are a few of my favorite episodes: Bruschetta, Who is Alfredo, Carbonara, Pomodoro, Salad dressing.

In the podcast, Yvette, Giampaolo, and 9-year old Azzurra share their story and describe the laborious process of video production which involves the entire family, including some funny behind the scenes!

To know more about this amazing restaurant and project, please check out crazyitalians.com. You can also find Crazy Italians on Facebook, Twitter, and Instagram.

Yvette, it was great to get to know you and your family – thanks again for your fantastic contribution in letting the world know about the real food of Italy. And for this, please accept the Cannolo Award!

A listener kindly pointed out that a variation of Lasagna made with ricotta exists in the Naples area. This may be why Italian-American lasagna has ricotta.

The music in the episode is by www.purple-planet.com.

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[Thoughts on the Table – 62] Introducing Enzo De Chiara from The Italian Guest

Hello and welcome back to Thoughts on the Table! This episode’s guest is Cannolo Award winner Enzo De Chiara from the fabulous blog The Italian Guest.

During the interview, Enzo explains his link to the United States and how he started his blog to document his food, travel, and lifestyle experiences across from his hometown of Bergamo (in northern Italy) and his adoptive city of Columbia, Missouri.

In the episode, we also discuss some of the differences between Italians and Americans in the context of social interactions, lifestyle, and of course food. Enzo also introduces his latest post which he dedicated to The Magic Tree.

You can follow Enzo on his blog as well as on Facebook and Instagram.

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[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 found time and kindly accepted to be in the podcast. After our extensive chat, I must say that Domenica is exactly how I imagined her – she is approachable and funny, genuinely passionate about Italian food, and very knowledgeable on the topic.

In this episode-interview, Domenica talks about her Italian origins and her relationship with food, as well as how her former career as a journalist led her to becoming a cookbook author. Domenica also brings her authoritative contribution on various themes with plenty of examples and colorful stories. For instance, we discuss the existence of the Italian palate, the importance of technique as well as ingredients in Italian cuisine, and the role of tradition as the necessary base for innovation.

During the podcast, Domenica mentions the following resources:

You can follow Domenica Marchetti on her website and blog, as well as on Twitter, Facebook, Google+, Instagram, and Pinterest.

You can also join Domenica in her upcoming Abruzzo culinary tour! It will take place September 18-25, 2016. Check out the tour’s page for more info.

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[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 of Thoughts on the Table Transcripts, this post contains the textual version of Diana’s episode.

 

Listen to the original episode

 

Paolo Rigiroli
Hello and welcome to thoughts on the table, the audio blog on food and food culture. Paolo here back with a recurring guest today, with me is Diana Zahuranec! Hi Diana.

Diana Zahuranec
Hi Paolo, it’s great to be back!

Paolo Rigiroli
I’m super happy to have you back, Diana, people have been commenting on your podcast – one of the most successful podcast [we had] was the one on the mediterranean diet we just had in January, this year.

Diana Zahuranec
Oh, that’s great – yeah.

Paolo Rigiroli
You know, you have this amazing ability to capture Italian culture and describe the Italians better than I would be able to do, being maybe too Italian…

Diana Zahuranec
Well, that must be the anthropologist in me that can observe.

Paolo Rigiroli
Yeah, it’s possible – you’re studying us. That’s what it is. But, anyway, Diana has been living in Italy for 4 years now and she works at Wine Pass, an online magazine on wine in the Piedmont area, correct?

Diana Zahuranec
Yes, it’s exactly correct, it’s in Italian and English, and it’s geared towards wine tourists that are coming to Piedmont.

Paolo Rigiroli
Excellent, and so wine – we can say – is pretty much your job right now, right?

Diana Zahuranec
Pretty much, yes (laughs)

Paolo Rigiroli
Which is fantastic because we finally get on the topic. So, yes, wine is defining of the Italian culture itself and I’d love talking about wine [in this podcast]. But, how did you get to be interested in wine – how did it start?

Diana Zahuranec
Well, my interest in wine naturally started over here, in Italy, because I moved here after college, therefore most of my time in the US I was younger and didn’t actually drink wine. And so I came to Italy, I went to the University of Gastronomic Sciences in Pollenzo [Piedmont] for a one-year masters program in Food Culture and Communications-

Paolo Rigiroli
That’s the Slow Food university, right?

Diana Zahuranec
Exactly, it’s the Slow Food university. And, during this year-long program, we had a lot of different kinds of classes and many of them would last just a couple of weeks because [we had several professors which] came from all over the world. And several kinds of these classes were tasting classes on salumi, or chocolate, or cheeses and there was also a tasting class on wine.

Paolo Rigiroli
Mhh, pretty tough there! (laughs)

Diana Zahuranec
Yeah (laughs)… “Difficult year” in Italy… And in these tasting classes there were black glasses set up in the classroom – they were opaque of course. Each one had a smell that you could find in a wine. And what we did we smelled these without looking inside and we would write down what we thought the scent was. Whether it was vanilla, or pineapple, or… something. And then we would look and see if we got it right. And it was incredible – the more we did it, after just a couple of lessons we started being able to identify it right away and we could even identify the same smell in the wines. And it was just incredible how much of a difference that made in tasting wines.

Paolo Rigiroli
Interesting.

Diana Zahuranec
Yeah, I don’t like how wine is often a very intimidating drink to people, because just knowing a little bit more about wine […] it makes it so much more enjoyable. And it’s not that difficult. So, that’s how I started getting interested in wine.

Paolo Rigiroli
It’s amazing. And now you work at Wine Pass, so I suppose you have been continuing to discover more and more about wine. And tasting more wines?

Diana Zahuranec
Yes, exactly. At Wine Pass I write a lot about the different wines of the region, or wine makers, or we go on itineraries for wine tourists and we write them out, we map them out, tell people where they could eat or buy a bottle of wine, and so forth. And the more I write about this, the more I learn about wines and wine makers in the region, and it’s very interesting. I’m always learning more about wine here.

Paolo Rigiroli
Yeah. I’m very interested to know if there is any differences in wine production between North America and Italy, for what you were able to observe there, in Piedmont.

Diana Zahuranec
There are huge differences! Of course I didn’t actually ever go and visit wineries in Napa, and I don’t know a ton about American wine, but I know a lot more about the differences in the American and Italian culture. And I do know… that a big difference is the size of wineries. In general, the average Piemonte winery is small – it’s a family production. I think that it goes without saying for all of Italy that a lot of the wineries here are small. You can consider a big winery to make about maybe 500 thousand bottles a year, and a really big one maybe a million bottles in a year, whereas in the United States a big winery could make several million cases, and in a case are 12 bottles of wine! So that’s a huge difference.

Paolo Rigiroli
I see, I see, so the size… Which I suppose goes with the size of the territory.

Diana Zahuranec
Yes, it does, definitely. And so that kind of gives a difference in the mentality. Because if you’re a small winery, you’re doing all the work, you’re doing everything. From the wine-making, you’re in the cellar, you’re in the vineyard. You are producing the wine, and you are promoting it too – you’re inviting guests into the wineries, so you’re doing everything. Whereas these big wineries [in the US] are great at accommodating people and making a profit off of it… because they can charge people when they come in and taste wines. These wineries in Italy, I can think of maybe one that would charge you to actually go on a tour…

Paolo Rigiroli
Well, I guess they’re proud of it. And they’re not used to having too many visitors as well, I suppose. It’s their family business. So, it’s not just a job – they will take you through and show you everything. As oppose to, you know, you [meeting] the public relations representative for the company. And maybe tours are one of the services offered – whether it’s for money or not – but it’s still just your job – right?

Diana Zahuranec
Exactly, exactly. There’s a lot of passion. It’s their life. It’s what they do all year round, all the time.

Paolo Rigiroli
Yeah, I remember my experience about Piedmont and wine is [that] my dad used to order wine from Piedmont, a place called Lu [in the Monferrato region] – a very small town. This maker was extremely small, and I remember every year we would go and he would order the wine and then he would get it shipped and then he would bottle it himself in my grandma’s basement. And, me and my brother, which we were like 8 and 4, were there to help bottling the wine. Which may sound crazy to North Americans… that kids are involved in the production… But that’s the thing – kids don’t like wine because it’s kind of an acquired taste and we were never interested… But, going back to Piedmont, I remember visiting this production and particularly the cellars – this super cool, dark place, and cool in temperature too – it was like, maybe 16 Celsius? – And then they would get a little bit of wine out of these kegs and pour it in a nice glass, and bring it upstairs, to taste it on the kitchen’s table. And this is how my dad would choose which wines to order.

Diana Zahuranec
Ohh, that’s so nice!

Paolo Rigiroli
Yeah. It was fantastic, that’s still my memory. So I’m imagining that this scales to the entire region, pretty much…

Diana Zahuranec
Yes.

Paolo Rigiroli
And, what about the process itself… the actual production. Do you know of any differences, on the technical side?

Diana Zahuranec
I don’t know a lot about the technical processes of winemaking, in the two different countries, but I do know that California uses a lot of water and irrigation, whereas in Piedmont they don’t, it’s a lot of dry cropping. As of maybe two years ago, I think, they allowed certain regions to use water in extreme droughts… but I know that in general they don’t use irrigation at all. They kind of look at [irrigation] as “forcing the plant”, you know, it’s not its natural habitat, you’re forcing it to drink water when nature wouldn’t give it to it.

Paolo Rigiroli
Mm-hmm (affirmative).

Diana Zahuranec
And actually this is another thing that is different between here and the US, as much as I know. This goes hand in hand with their practices in the field, which are very often organic, but not actually certified. They’re organic and they are sustainable, but they’re not certified. Because they do it out of respect for the vine and for the vineyard, they don’t try to find loopholes in organic [food] certification where they can use a little bit of one chemical, or not, but they really try not to use any chemicals at all, many winemakers don’t. So this is good news…

Paolo Rigiroli
Yes, absolutely and I noticed this in general, in Italy and Italian products, ‘organic’ (or “agricoltura biologica” as they say) is present and you can find it even in supermarkets, there’s a section on organic food, but it’s not as trendy as it is here.

Diana Zahuranec
Right.

Paolo Rigiroli
I think that in general the consensus is that there isn’t much difference with respect to regular produce and there certainly isn’t much [difference] in flavor in Italy, I find.

Diana Zahuranec
Oh, no. No, there’s not a difference in flavor at all.

Paolo Rigiroli
Mm-hmm (affirmative).

Diana Zahuranec
Actually, the organic might even be not less flavorful, but “older” because people don’t really buy it and so the products get old quickly.

Paolo Rigiroli
Exactly. Not as fresh. Yeah. What about instead the differences in culture? What is your experience with that? How do you see Italians relate to wine?

Diana Zahuranec
Yes, that’s a very big difference from the US and Italy because wine is really a part of [the Italian’s] daily life and it always has been.

Paolo Rigiroli
Mm-hmm (affirmative).

Diana Zahuranec
Even a glass of wine at lunch time is not looked down upon and it’s always drunk with food. It’s not really this special drink for only special people during parties or other holidays, but it’s an everyday drink that you have with your food. The difference with that in the U.S. is that I see often in movies or television shows or pictures on Instagram, for example, people will have their full glass of wine by their computer as they work.

Paolo Rigiroli
Mm-hmm (affirmative).

Diana Zahuranec
Or they’ll have one right as they come home from work to unwind and de-stress and it’s seen … To an Italian, I think that would be like taking it out of its context. I’m not saying it’s bad to drink it like that, but it doesn’t make sense to an Italian to drink it like that. It makes sense to drink wine with food. It’s part of the meal.

Paolo Rigiroli
Yeah, appreciation of food itself is to have it with a little bit of wine and pair it. If you’re having fish, of course you’re going to prefer a white wine and red wine will go, of course, with meats and cheeses, especially hard cheeses.

Diana Zahuranec
Yes. And a lot of the times these reds, or these white wines, if you have it without food, it just isn’t the same. Piedmont is famous for having very tannic wines.

Paolo Rigiroli
Mm-hmm (affirmative).

Diana Zahuranec
Which is tannins are that feeling on your tongue of having a dry wine. It can get a little bit tiring on your palate if you just keep drinking wine after wine.

Paolo Rigiroli
Mm-hmm (affirmative).

Diana Zahuranec
Which I’ve noticed at different tastings with Nebbiolo, [which] is one in particular that’s very tannic. We can talk about that later, but… If you just drink this wine without having any food with it, you miss out on a lot of flavors and a lot of the enjoyment because… it’s just too much to handle, basically.

Paolo Rigiroli
Interesting.

Paolo Rigiroli
We already mentioned that you are based in Piedmont, of course, and Nebbiolo is one of the wines that you have been tasting. Would you say that that’s one of your favorites?

Diana Zahuranec
It is definitely my favorite. The favorite. It makes… several famous wines that come from Piedmont, such as Barolo and Barbaresco. But it also makes a lot of other wines, always from Piedmont, such as a Langhe Nebbiolo, there’s a Roero Nebbiolo, or different Nebbiolos from Alto Piemonte, like Boca, and Ghemme, and Gattinara.

Paolo Rigiroli
Mm-hmm (affirmative).

Diana Zahuranec
There’s so many, and every time you taste them, even though it’s 100% Nebbiolo grape, they all taste different.

Paolo Rigiroli
Yes.

Diana Zahuranec
They all have a very different profile, and it’s so interesting and I just love Nebbiolo. Never disappoints.

Paolo Rigiroli
All these wines are based on the same grape and they’re just aged in different ways to achieve a different product, a different wine that is a different denomination, correct?

Diana Zahuranec
Right. Or maybe people would understand more appellation? I don’t which one is used more, but that’s right. Although the differences come also from the soil or altitude.

Paolo Rigiroli
Right. Nebbiolo itself is also an appellation. It’s not just the name of a grape.

Diana Zahuranec
Right.

Paolo Rigiroli
It’s also one of my favorites, by the way. I do like that family of wines as well. I don’t like wines that are too mellow. I don’t know, if I can describe that…

Diana Zahuranec
Yeah, it’s definitely … No, it’s definitely not a mellow wine. They’re very… At the same time, they’re elegant and powerful.

Paolo Rigiroli
Mm-hmm (affirmative).

Diana Zahuranec
It’s hard to explain that unless you actually drink it and understand how the wine is. It’s a really great wine.

Paolo Rigiroli
Yeah, and [about] Nebbiolo, also there’s a curiosity about the name, which I happen to know. I’m sure you want to talk about it.

Diana Zahuranec
Sure. Yeah, Nebbiolo comes from the word ‘nebbia’, which means fog in Italian and it takes its name from this because the fog is a big part of the landscape in Piedmont… And Nebbiolo is a late maturing grape that has a very long growing cycle. It’s harvested whenever the mists start to roll in, in the late fall. That’s why it takes it’s name from ‘nebbia’.

Paolo Rigiroli
Fantastic. It’s always fascinating to picture it. When I think of Nebbiolo, I do see the rolling hills covered in fog. It kind of makes it really magic. It’s really cool. What about other grapes in Piedmont?

Diana Zahuranec
Oh, yes. Piedmont has a lot of different native varieties. The big ones (that actually are produced even more than Nebbiolo) are Barbera [and] Dolcetto, two big red grape varieties.

Paolo Rigiroli
Mm-hmm (affirmative).

Diana Zahuranec
White ones are Moscato and Arneis. Then there are lots of others. I mean, tons of these obscure names, especially in the higher hills.

Paolo Rigiroli
Mm-hmm (affirmative).

Diana Zahuranec
But others that you might come across, for red wines are the Verduno Pelaverga.

Diana Zahuranec
And there’s Grignolino, Ruché and Freisa, these are all red wines. And red grape names as well, the wine is named after the grape. For other whites that you may find, there’s Gavi, Erbaluce, Nascetta, and Favorita. And these are all other names that you might find around. I think, Gavi and Erbaluce for the white wines, you will find more commonly abroad than the others, but obviously the Moscato and Arneis and the big names that I’ve already named, you will be able to find those abroad.

Paolo Rigiroli
Mm-hmm (affirmative). Do you have more information on any of these wines? Like Barbera or Dolcetto?

Diana Zahuranec
Yeah, Barbera and Dolcetto are the names of the grapes and then they make a lot of different wines and you’ll find them named after like Barbera d’Alba, Barbera d’Asti. The same thing with Dolcetto and that comes from where they’re made. So ‘d’Alba’ means ‘from Alba’, ‘d’Asti’, ‘from Asti’, which is in the Monferrato, a winemaking region in Piedmont. Dolcetto, for example, you might find Dogliani. It might just be called Dogliani, even though it’s Dolcetto di Dogliani. That’s another place where it’s made, or Dolcetto di Ovada, which is a really great Dolcetto.

Paolo Rigiroli
And all these are wines which are D.O.C., as we say in Italy, so that the denomination of origin is controlled.

Diana Zahuranec
Yes.

Paolo Rigiroli
Which means that they are certified to be produced from grapes from that particular region that their appellation refers to. Is that correct?

Diana Zahuranec
Exactly. Yes, it also puts some different guarantees on the quality and the time that it’s aged.

Paolo Rigiroli
Mm-hmm (affirmative).

Diana Zahuranec
How many months or in what kind of material it’s aged in, wood or stainless steel. It depends of course on the wine. And then there’s D.O.C.G., which is, you could say one step higher.

Paolo Rigiroli
Yes.

Diana Zahuranec
And of course you can find wines of great quality that aren’t even certified at all.

Paolo Rigiroli
Mm-hmm (affirmative).

Diana Zahuranec
But this is just a general rule to figure out what those letters mean on the labels.

Paolo Rigiroli
Yeah, absolutely. I think if you’re not familiar with the wine, it’s a good thing to look for the certification because it will give you certain guarantees. Diana, it has been fantastic, of course, talking with you. It’s so fascinating and I wish really to take a tour now in Piedmont and go through all those valleys and try all the wines that you mentioned, because I do know a few of them, but I can’t say that I’m an expert, so I definitely have work to do.

Diana Zahuranec
Oh yeah, you should visit. You’re invited and anyone listening to the podcast is invited to come to Piedmont.

Paolo Rigiroli
Absolutely. You’ll take them around personally.

Diana Zahuranec
Yes (laughs).

Paolo Rigiroli
That’s what Diana is promising you (laughs).

Paolo Rigiroli
So, for you listening, if you have enjoyed this podcast, please do us a favor. Go on iTunes or whichever podcast player you use and subscribe. It really means a lot to us, and if you’re inclined, please leave a review as well on iTunes. Feedback is always welcome. Leave your comments there or on the blog. We’re very happy to hear anything you may have to say and it’s really important to us. Diana, again, thank you so much. It’s been awesome.

Diana Zahuranec
It has been great – thank you.