エピソード
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How do you take your coffee? How (and how much) do Italians drink coffee at work and how do they typically make it at home?
Learn to make coffee in the moka together, some ASMR coffee pot soundsLife in Italy: The bureaucratic drama of the moment involving the health care systemIn Italian: for those who are learning to speak Italian, stick around till the end of the episode for a quick update.
In this episode:Feel free to get in touch via Instagram @italiandishpodcast or send me an email at [email protected].
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Are you team tortellini in brodo or tortellini asciutti? Do you know the difference?
In this episode:
Make tortellini fritti (fried tortellini) Get a load of what one Italian dad said to me at preschool drop-off Listen for my not-so-original take on comparing Italian and American foodQuestions about how to make this yourself? Suggestions for what I should make next? Get in touch via Instagram @italiandishpodcast or send me an email at [email protected].
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The internet is RIFE with focaccia content right now so we thought we'd keep things relevant by bringing you guys some Italian focaccia made with sourdough starter! There's basically nothing better than fresh, homemade focaccia and if you've got flour, water, olive oil, salt, and a bowl, you've probably got everything you need to make this recipe. If you want to make the recipe in this episode, consider supporting the show on Patreon: for just $3 a month, you'll get exclusive access to one recipe per week and become a member of the Italian Dish Cooking Club! In this episode:
Make whole-wheat focaccia with sourdough starter (lievito madre in Italian)! Talk about shifts in habits and hobbies after becoming a mother / during a pandemic Listen until the end for a taste test done by Italian Dish baby!Questions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at [email protected]
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Nothing too fancy, in fact this dish is cheap, filling, and easy- hallmarks of Tuscany's cucina povera, or peasant food. Delightfully comforting and deceptively simple, a big pot of beans with some crusty sourdough bread sounds perfect right about now. If you want to make the recipe in this episode, consider supporting the show on Patreon: for just $3 a month, you'll get exclusive access to one recipe per week and become a member of the Italian Dish Cooking Club! In this episode:
Learn the secrets to no-fuss Tuscan beans Listen carefully for moments of toddler mayhem in the backgroundQuestions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at [email protected]
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Have you ever wondered how to prepare fresh artichokes? Do you find them intimidating like I used to? This week's episode is all about carciofi spinosi Sardi D.O.P. (and about artichokes/carciofi in general). If you want to make the recipe in this episode, consider supporting the show on Patreon: for just $3 a month, you'll get exclusive access to one recipe per week and become a member of the Italian Dish Cooking Club! In this episode:
I talk you through how to clean and prep fresh artichokes of any variety We get a mini intro in what D.O.P. food labels mean in Italy (for more on what D.O.P. means, check out my friend and fellow American ex-pat in Florence, Rachel's podcast 2 Minutes 2 Italy Teaser on a podcast collab that's in the works!Questions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at [email protected]
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I think it's safe to say we could all benefit from this salad! Fennel is great for digestion (an all-Italian obsession) and its refreshing crunch pairs amazingly with the sweet and tangy oranges! That's right, oranges and fennel...in a salad- believe. If you want to make the recipe in this episode, consider supporting the show on Patreon, for just $3 a month, you'll get exclusive access to one recipe per week and become a member of the Italian Dish Cooking Club! In this episode:
Make Insalata di Finocchi e Arance Catch up on the end of the holiday season in Italy Find out what Italians celebrate on January 6Questions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at [email protected]
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Have you ever heard of Pizzocheri? A cozy winter classic, this one-pot pasta dish is made from buckwheat flour and has potatoes, cabbage, cheese, and butter! Uh, yum. This hearty, homestyle dish is native to the Valtellina valley in northern Italy. Our guest, Paolo Rigiroli, teaches me how to make Pizzoccheri for the first time! This week's recipe is brought to you by Paolo from his blog Disgraces on the Menu
In this episode:
Learn how to make Pizzoccheri from our first Italian guest, Paolo! Pro-tips on perfecting your pizzoccheri Why Italians might avoid eating garlicQuestions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at [email protected]
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Originally this episode was supposed to be the first course dish I made for my Italian family's Christmas lunch. The original recording of this episode was also made with the help of my friend and pasta guru, Chris D'Alessandro from @im.pasta.re but as fate would have it, my audio was compromised! Don't fret though guys, you can go back and listen to our first episode together Pici All'Aglione and stay tuned, cause he'll be back on the podcast in no time. Just like in cooking Italian food, you've got to learn to roll with the punches and if that isn't the perfect idiom for 2020, I don't know what is! Get exclusive access to the recipes in each episode by joining the Italian Dish Cooking Club on Patreon! In this episode:
Make egg pasta dough without a machine (with tips I learned from Yummy Italy !) Listen up to find out what I've been assigned to make for Christmas pranzo (lunch) 2020 Learn what went wrong the first time I made this type of pasta Make cappelletti pasta! - Traditionally eaten in a meat broth on Christmas, get a taste of how much Italian women love their families / how much they love their foodQuestions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at [email protected]
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2020 took a lot away from us, but one thing it couldn't take was our vin brulè! A staple of European Christmas markets-- or at least the one in Piazza Santa Croce in Florence--December wouldn't be complete without a fragrant mug of spiced wine and a cozy chat with close friends! Get exclusive access to the recipes in each episode by joining the Italian Dish Cooking Club on Patreon! In this episode:
Make your own Vin Brulè and have your house smelling festive in no time Catch up with my original Christmas market pals - ex-pat-in-Rome, Laura, and re-pat-in-Chicago, Emily Enjoy your drink the socially-distanced, 2020 way --without all the downsides of the original Christmas market experience! (Listen for anecdotes involving pretzels)Questions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at [email protected]
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It's beginning to look a lot like a boozy Christmas! I like to think of the bombardino as Italy's version of a boozy egg nog treat. More of a dessert than a proper cocktail, it's sure to warm your spirits this winter. Get exclusive access to the recipes in each episode by joining the Italian Dish Cooking Club on Patreon! https://italiandishpodcast.com/bombardino/
In this episode:
Make (and enjoy) a Bombardino with British ex-pat, Anneka! Discover the origins of this Italian winter cocktail Chit-chat with Anneka about the Christmas season in Italy and what we miss about the holidays at homeQuestions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at [email protected]
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Lasagne bastarde, despite its somewhat indecent name, is a typical dish from the northwestern corner of Tuscany. Made from chestnut flour this deconstructed lasagne is just one of many creative uses of this Autumnal nut. Chestnuts, in fact, have always been an important source of calories and nutrients in the Tuscan diet- not to mention their smoky, sweet, nutty flavor. Get exclusive access to the recipes in each episode by joining the Italian Dish Cooking Club on Patreon! In this episode:
Make chestnut pasta (+30 minute pasta nap) Learn about how generations of Tuscans have survived and thrived on this foraged fruit Pasta Grannies' video about Chestnut flour productionQuestions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at [email protected] Buon appetito! Ciao!
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This week is American Thanksgiving and thanks to some generous friends, I'm up to my ears in persimmons! According to farming tradition, persimmons are magical and they hold the secret to predicting winter weather! What's the secret? Listen to find out!
In this episode:
Make Giulia Scarpaleggia's Crostata al Cacao con Cachi e Nocciole! Why you should embrace that the holidays are going to be different this year How and why we're celebrating Thanksgiving in our little Italian-American familyIn the spirit of Thanksgiving, this month I'm matching my Patron's support on Patreon to make a donation to support a friend's Aunt in Venezuela who is currently battling cancer. Thank you for supporting this podcast in any way you can, it means the world to me.
What are you thankful for this year? Besides the fact that it's almost over... Questions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at [email protected] Buon appetito! Ciao!
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WAIT! Come back! Merluzzo in Umido is a one-pot dish that has saved dinner in our household countless times. Totally doable with fresh or even frozen codfish, it is cheap, easy, and of course, savory.
In this episode:
Make Merluzzo in Umido and have dinner on the table ASAP! Cooking 101: What does it mean to cook "in umido"? Italian-American Toddler feeding updateQuestions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at [email protected] Buon appetito! Ciao!
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Ragù is the meat-sauce equivalent of having an ace up your sleeve: you want to know how to make this classic sauce. A foundational component of a classic lasagne, but also just an extremely flavorful way to serve up pasta, like tagliatelle al ragù. This episode is part of a three-part series in which I break down how to make lasagne alla bolognese, a giant in Italian cooking. Members of my Patreon will get exclusive access to the two accompanying bonus episodes: Besciamella and Lasagne Assembly! In this episode:
Make Ragù alla Bolognese (+3 hours cook time!) Talk about shopping for produce in Italy and my experience ordering local produce from Oplí in Florence! Reflect on the struggle of being a beginner in learning a foreign languageQuestions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at [email protected] Buon appetito! Ciao!
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NO we're not talking about chocolate deli meat here, Salame di Cioccolato is more like the Italian version of a no-bake cookie! This iconic home-made dessert is what I imagine all Italian mamme would make for a school bake sale, that is if they did that kind of thing. Get exclusive access to the recipes in each episode by joining the Italian Dish Cooking Club on Patreon! In this episode:
Make Salame di Cioccolato! (+ Refrigeration time) Chat with Italian-American, Emily, about bringing food back and forth from Italy to the USA What's the difference between hot chocolate in the US vs in Italy? Will we be eating our feelings after the US election results? What season are we allowed to eat chocolate in according to Italians?Questions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at [email protected] Buon appetito! Ciao!
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Soup season is upon us and Ribollita is here for it! An all-time favorite of my friend and fellow foodie, Laura, ribollita literally means "reboiled". This soup is made using leftover (stale) Tuscan bread, kale, beans, and vegetables. That's right you read correctly: bread soup, my friends. Italians know where to put their carbs. Get exclusive access to the recipes in each episode by joining the Italian Dish Cooking Club on Patreon! https://italiandishpodcast.com/ribollita/ In this episode:
Make Ribollita with Laura and me from start to finish! Get the low-down on what we'll do around our Italian men (fart? more?) Thanksgiving plans in the time of Corona? Celebrate the benefits of mask-wearing!Questions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at [email protected] Buon appetito! Ciao!
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Whether you know it as socca, cecina, torta, or farinata di ceci, this popular street food has a story to tell. With just chickpea flour, water, olive oil, salt, and a really hot oven, you have everything you need to make this savory vegan treat! Get exclusive access to the recipes in each episode by joining the Italian Dish Cooking Club on Patreon! https://italiandishpodcast.com/chickpea-socca-farinata-di-ceci/ In this episode:
Make Farinata di Ceci (+ resting time) Learn about how this now popular street food was born all because of a naval victory in 1284, a storm, and a bit of old-school arrogance Take a walk down memory lane as I retell a day-trip to Lucca my family and I took shortly after my wedding in 2016 and the first time we all ate cecina.Questions or comments about the recipe? Suggestions for our next episode? Get in touch via Instagram @italiandishpodcast or send us an email at [email protected] Buon appetito! Ciao!
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Living in Italy means I may not be able to enjoy that sweet, seasonal pumpkin spice latte, but I can make pumpkin gnocchi! Get exclusive access to the recipes in each episode by joining the Italian Dish Cooking Club on Patreon! https://italiandishpodcast.com/pumpkin-gnocchi-gnocchi-di-zucca/ In this episode:
Make pumpkin gnocchi with me for the first time ever! Is this what they're calling Pandemic Fatigue? What's the latest on Covid 19 in Italy?Questions or comments about the recipe? Suggestions for our next episode? Get in touch via Instagram @italiandishpodcast or send us an email at [email protected] Buon appetito! Ciao!
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It's October! That means rainy weather, scarves, and comforting vegetable recipes! It also means something really important for US citizens: it's high time to VOTE! Get exclusive access to the recipes in each episode by joining the Italian Dish Cooking Club on Patreon! https://italiandishpodcast.com/cabbage-and-potatoes-verza-e-patate/
In this episode:
Make Verza e Patate with me! (And stick around till the end to hear my husband's opinion) Listen to me rant about the Italian Postal Service and banking in Italy Get a reminder to VOTE!Questions or comments about the recipe? Suggestions for our next episode? Get in touch via Instagram @italiandishpodcast or send us an email at [email protected] Buon appetito! Ciao!
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It's risotto time! This dish is effortlessly elegant and this flavor combination is cozy and comforting- we could all use a little comfort food right about now! If you've never made risotto before, don't shy away! With the right type of rice and some patience, it's well worth the effort. Get the recipe details by joining the Italian Dish Cooking Club on Patreon! https://italiandishpodcast.com/risotto-with-gorgonzola-pears-and-walnuts/ In this episode:
Make risotto! Step by step instructions for beginners! Figure out which fruit is your shape in Italy Reflect on seasons, sexism, the weather, and what makes Italians get sick Find out what went wrong with my first risotto ever and what it meant for my marriageQuestions or comments about the recipe? Suggestions for our next episode? Get in touch via Instagram @italiandishpodcast or send us an email at [email protected] Buon appetito! Ciao!
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