In this episode, I have a conversation with Daniela Sfara about the importance of appreciating the slowness of creating food, enjoying food, and being proud of the experience.
Great chat with Daniela Sfara, who highlights her passion for authentic Italian cuisine. Raised in Canada and spent time in Italy, Daniela promotes sustainability through her work as a private chef, running a home trattoria, and teaching cooking classes. She’s a Slow Food advocate and collaborates with brands like Rustichella D’Abruzzo. Together, we explore the significance of authenticity in Italian food and its role as a lifestyle.Check out her website here.
On National Extra Virgin Olive Oil Day, remember these key points: Extra virgin olive oil (EVOO) is the highest quality olive oil, made from fresh olives without chemicals. Look for “extra virgin” labels, harvest dates, and PDO or PGI certifications for quality. EVOO is rich in antioxidants and healthy fats, promoting heart health, but should be used in moderation. Store it in a cool, dark place, preferably in a dark glass bottle, to maintain freshness. Lastly, explore the diverse flavor profiles of EVOO, which can enhance your dishes.
The tramezzino is a soft, crustless Italian sandwich that originated in the 1920s in Torino. Angela Demichelis and Onorino Nebiolo introduced it at Caffè Mulassano after returning from the U.S. It uses soft bread, similar to "Wonder bread," and was first filled with butter and anchovies. Named by poet Gabriele D'Annunzio, the tramezzino has become a beloved Italian classic, showing how new food ideas can quickly become traditions.
After a brief hiatus for a trip to Italy and catching up with my school duties as a high school Italian teacher, I’m excited to share my culinary adventure. I explored Rome with my family, savoring classic dishes like carbonara, amatriciana, and baccalà fritto, and discovered great spots. We then drove along the Amalfi Coast, navigating its narrow roads and indulging in seafood, particularly scialatielli ai frutti di mare. The region’s giant lemons featured prominently in treats like lemon sorbet and delizia al limone, making the trip a delicious and memorable experience.
We address common misconceptions about food counterfeiting and protection. While generic food items like pizza or mozzarella cannot be legally protected against imitation, specific products with designations of origin, such as Mozzarella di Bufala Campana DOP, can and should be safeguarded. This protection ensures quality, preserves cultural heritage, and supports local economies. We talk about a few analogies, comparing generic foods to cars and specific protected items to luxury brands.
We clarify that traditional Italian ricotta, often mistaken for cheese, is actually made from recooked whey, the liquid leftover from cheese-making. While cheese is defined as the coagulated curd of milk, ricotta means "re-cooked," highlighting its unique production process. Known since ancient times, ricotta is valued for its digestibility and low calorie content, but true ricotta made from whey is hard to find in the US, where most products are made from milk instead. Thus, ricotta is more accurately described as a by-product rather than a cheese.
We delve into the use of terms that induce the consumer into associating the local product with a product connected to a specific geographic location, and generic terms.
We delved into the classifications of Italian wines: Vino da Tavola (table wine) is the least regulated and often more affordable, while IGT (Indicazione Geografica Tipica) indicates a wine’s region but with fewer restrictions. DOC (Denominazione di Origine Controllata) ensures adherence to specific production standards, and DOCG (Denominazione di Origine Controllata e Garantita) represents the highest quality with rigorous controls and testing. Italy’s diverse wine regions, from Piemonte and Veneto in the north to Tuscany, Campania, Puglia, and Sicily in the south, offer a rich variety of wines reflecting the country’s extensive winemaking heritage.
This episode emphasizes common marketing tactics like "Imported from Italy," "Packed in Italy," "Made in Italy," and "Product of Italy," clarifying their meanings: the former three do not guarantee Italian ingredients, while only "Product of Italy" ensures the use of genuine Italian raw materials. The goal is to empower consumers to make informed decisions and avoid being misled by superficial Italian sounding branding, promoting transparency in food shopping experiences.
We dive into the vibrant world of Mercato Italiano with Valerio Di Falco, the passionate founder bringing authentic Italian flavors and culture to the heart of Naples, Florida. Discover how Valerio's journey from Sicily to the US led to the creation of this unique Italian market and deli, where every visit feels like a trip to Italy itself. Learn about Valerio's mission to showcase Italy's diverse culinary traditions beyond stereotypes and find out how Mercato Italiano is redefining what it means to experience genuine Italian cuisine right in your own community.Check out the Mercato Italiano website!
Today we discuss the Mediterranean Diet, renowned for its health benefits and inspired by traditional eating habits around the Mediterranean Sea. It emphasizes plant-based foods, whole grains, healthy fats like extra virgin olive oil (evoo), and lean proteins such as fish. Ancel Keys coined the term in the 1960s after observing lower heart disease rates in Mediterranean populations. The diet is more than just food—it's a lifestyle incorporating aspects like conviviality, tradition, seasonality, physical activity, togetherness in cooking, education about food culture, and zero waste. The diet's principles promote heart health, weight management, and overall well-being, offering a variety of flavors and choices adaptable across cultures.
We explore the rich culture of Italian espresso and its various forms, from traditional preparations like Caffè con Panna and Marocchino to unique alternatives such as Caffè d’Orzo and Caffè al Ginseng, by highlighting the ritual of enjoying coffee at Italian bars. We also introduce refreshing summer options like Affogato, Caffè Shakerato, and Caffè Leccese.
We explore unconventional food pairings with traditional Italian ingredients, highlighting surprising combinations like Parmigiano Reggiano with seaweed and dark chocolate, as well as balsamic vinegar with gelato. Emphasizing the role of food science in creating balanced flavors, the host reflects on how these pairings enhance culinary experiences through their complementary and contrasting tastes.
What are those two logos we sometimes see on Italian food products? In this episode, we delve into the significance of PDO and PGI seals on European products. PDO ensures products are exclusive to specific geographic territories, preserving local traditions and quality. PGI allows for some production flexibility while still maintaining ties to a distinct area. Italy leads in protected products, using these seals to safeguard culinary heritage and guide consumers to genuine Italian delicacies.
With over 300 Italian food and beverage companies showcased at the Summer Fancy Food Show 2024 in New York City, Italy's pavilion stood out with a distinct red carpet and notable guests including culinary celebrities and government officials. Minister Francesco Lollobrigida highlighted Italy's impressive 40% growth in food exports to the US since 2019, emphasizing the artisans' dedication to quality and tradition. Amidst business, the Italians' spirited gathering to watch a soccer match underscored their passion for both food and national unity.
Anthony Calvanese, originally from Atlanta, Georgia, left his engineering career to pursue his Italian heritage and passion for travel. After a year-long exploration of all 20 regions of Italy, he obtained Italian citizenship and co-founded BecomeItaliani, guiding Americans of Italian descent through the citizenship process. Anthony also shares travel insights on QuasItaliano.com, offering a valuable resource for authentic exploration of Italy.Contact info:Quasitaliano InstagramBecome Italiani InstagramQuasitaliano websiteBecome Italiani website
Michele Casadei Massari, CEO, Founder, and Executive Chef of Lucciola in NYC, brings a rich background from Bologna to his celebrated restaurant. Known for its chef’s selection menu and wine pairings, Lucciola earned acclaim as New York’s "Best Restaurant." Michele is a renowned chef and brand ambassador for Consorzio del Parmigiano Reggiano and Pastificio Felicetti.Contact info:Michele's InstagramLucciola's InstagramWebsite
We discusse the Italian tradition of aperitivo, a pre-dinner ritual featuring drinks and appetizers, typically enjoyed between 6-8PM. Originating from medicinal tonics, aperitivo evolved into a social custom in cafes across Italy, offering a relaxed environment for socializing before dinner. Variations like apericena, combining aperitivo with dinner, have emerged, particularly in Milan. Whether in Italy or at home, aperitivo offers a taste of Italian culture with drinks like Aperol Spritz and snacks like prosciutto and melon, fostering a relaxed, social atmosphere appreciated by locals and tourists alike.
Mario Rizzotti is a guest on the show and is an Italian culinary expert and Iron Chef judge. Mario's expertise in authentic Italian cuisine, highlighted by his dedication and commitment to excellence, forms the crux of the conversation. Mario shares insights into Italian cooking, addresses misconceptions, and discusses essential ingredients and techniques. He also reflects on his experiences as an Iron Chef judge, cultural preservation through food, and offers advice for aspiring Italian cooks. The dialogue provides valuable insights into authentic Italian cuisine from a renowned authority in the culinary world.Contact information:InstagramFacebookTikTokWebsiteDiscount code: AC20