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!

Want to join?

This is a side of Italy most people never get to experience!

Where: Abruzzo and Molise, Italy

When: July 19–28, 2026

Who: Small group (max 10 people)

Click here for trip details and booking!

Below are just a few highlights of this tour. There is much more!! Message me for more information!

I’m taking a small group to Abruzzo and Molise — regions where traditions are still alive and deeply connected to food, culture, and community.

We’ll step inside the world’s oldest bell foundry, learn how local cheeses are made, and cook together inside a real Italian home.

We’ll dine above the sea on a historic trabocco, explore villages that feel frozen in time, and experience the landscapes that make this part of Italy so unique.

What exactly is a supplì, and why do Romans call it al telefono?

In this episode, we break down one of Rome’s most iconic street foods—from its 19th-century origins and French-influenced name to the famous stretch of melted mozzarella that gave it its nickname. We also clarify one of the most common misconceptions: why supplì and Sicilian arancini are not the same thing.

A short episode about history, street food, and how even a simple fried rice ball reflects the depth of Italian regional cuisine.

You’ve probably heard the story—tiramisù was created in a brothel to “pick people up.”

But how much of that is actually true?

In this episode, we explore the famous tiramisù legend, and then dive into the real history behind one of Italy’s most iconic desserts. From its likely origins in Treviso in the 1960s–70s to its deeper roots in traditional preparations like lo sbattuto (sbatutin), discover how tiramisù evolved from simple, energizing ingredients into a global symbol of Italian cuisine.

A short episode about myth, history, and why understanding the difference makes the dessert even more meaningful.

On March 19th, Italians celebrate St. Joseph’s Day—and the feast comes with iconic pastries. But depending on where you are in Italy, the traditional dessert can look very different.

In this episode, we explore the difference between Zeppole di San Giuseppe from Naples and Sfince di San Giuseppe from Sicily. From choux pastry filled with crema and topped with amarena cherries to ricotta-covered fried dough decorated with pistachios and candied fruit, these sweets reveal how regional traditions shape Italian cuisine.

Italy is synonymous with espresso, cappuccino, and the perfect morning brew with the moka pot — but here’s the twist: Italy doesn’t grow coffee beans. In this episode, we explore how Italians turned imported beans into an iconic national ritual, from the invention of the espresso machine to the beloved Moka pot.