エピソード
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In this first Q&A episode I answer your questions about Italian menus and how people eat in restaurants and at home.
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In this episode I talk about one of Italy's most popular and summery exports, gelato!
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エピソードを見逃しましたか？
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In this episode I tell the tale of two pastries from Naples which, like the city, you have to experience before you die.
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In this episode I look at the origins and my experience of several so-called Italian food 'rules' which are famous for getting Italians really mad.
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In this episode I talk about the role pasta has played in my life and continues to play in the lives of millions of Italians today.
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This week I talk about Italian American food and culture through an interview with my great friend, Italian American chef and food writer Amy Riolo.
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In this episode I talk about pesto Genovese, one of Italy's most famous pasta sauces.
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In this episode I talk about the origins and symbolism of the most famous Sicilian pastry.
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In this episode I talk about some of the traditional foods for the upcoming festival of Easter.
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In this episode I talk about traditional ragù alla bolognese and its anglo-saxon cousin—or offspring—spaghetti bolognese.
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In this episode I talk about one of Italy's, and indeed the world's, famous cheeses: Parmigiano Reggiano, also known as parmesan.
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This week I talk about the other Italian pizza, Roman pizza, which has a long history of development and reinvention and which can be tried in all its versions today.
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In this episode I talk about pasta alla carbonara, one of Italy's most famous dishes and also one which continues to cause no end of controversy on the internet.
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In this week's episode I will be looking at how, and when, the tomato became one of the vegetables most associated with Italian cooking.
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In this episode I look at how the book La Scienza in Cucina e l'Arte di Mangiar Bene by Pellegrino Artusi, considered to be the first Italian cookbook, came to be and its significance for Italians today.
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In this episode we talk about Roman street food and in particular the supplì, Rome's favourite street food. I interview Arcangelo Dandini, owner of restaurants L'Arcangelo and Supplizion, who the Italian newspaper Repubblica has called the 'World Emperor of Supplì' and is one of the most important figures associated with it.
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This week I delve into the history and traditions surrounding the pastiera napoletana a traditional celebration cake from Naples, and discuss its significance with my guest Francesco Russo a Neapolitan pastry chef and agriturismo host.
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This week I talk about Italy's most famous dessert the tiramisù which has recently become the subject of a bitter dispute between the Italian regions of Veneto and Friuli-Venezia Giulia.
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This week I talk about how the origins of the queen of Neapolitan cuisine that took the world by storm.
If you enjoyed this episode, want access to exclusive extras, and to help me make more, please consider becoming a patron: http://patreon.com/lucasitaly/ .Support the Show.
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This week, the story of how coffee took Italy by storm, establishing itself as the country's favourite drink and making Italy's way of serving it the most famous in the world.
If you liked this episode please rate and leave a review on Apple Podcasts.Support the Show.
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