Episode 17: Pesto

In this first Q&A episode I answer your questions about Italian menus and how people eat in restaurants and at home. Support the show

In this episode I talk about one of Italy's most popular and summery exports, gelato!Support the show

In this episode I tell the tale of two pastries from Naples which, like the city, you have to experience before you die. Support the show

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. Support the show

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. Support the show

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. Support the show

In this episode I talk about pesto Genovese, one of Italy's most famous pasta sauces. Support the show

In this episode I talk about the origins and symbolism of the most famous Sicilian pastry. Support the show

In this episode I talk about some of the traditional foods for the upcoming festival of Easter. Support the show

In this episode I talk about traditional ragù alla bolognese and its anglo-saxon cousin—or offspring—spaghetti bolognese. Support the show