Have you ever noticed tiny white spots on Parmigiano Reggiano and wondered what they are?

In this episode, we explore the science behind these natural crystals, how they form during aging, and why many cheese lovers consider them a sign of quality. We also look at other Italian cheeses where these crystals appear and what they reveal about traditional cheesemaking, patience, and time.

Why is the Red Onion of Tropea so sweet compared to other onions?

In this episode, we explore the history, terroir, and cultural significance of one of Calabria’s most iconic ingredients: the Cipolla Rossa di Tropea Calabria IGP. From the coastal climate and mineral-rich soils that shape its flavor to the many ways it’s enjoyed in southern Italian cuisine, discover why this humble onion has become a symbol of regional identity and pride.

What if you could "hear" a pasta before you taste it?

In this episode, we explore pasta alla chitarra, a traditional dish from Abruzzo made using a unique tool (chitarra = guitar) that cuts pasta with thin metal wires—creating both its signature shape and sound.

From its 19th-century origins to its role in everyday life, discover how this simple pasta reflects the deeper connection between food, tradition, and place in Italian cuisine.

Making (and of course eating) pasta alla chitarra will part of my trip to Abruzzo and Molise in July 2026! Click here if you want more info!