Spiedini, Sauce and Christmas Sausage

Betty sits down with three of our deli guys this week to discuss underrated menu items, prosciutto, and charcuterie boards.

Felix Glorioso walks us through the major holidays celebrated in Italy and more importantly the food that goes with them.

In honor of the Italian Market's 75 year anniversary we sit down with Teddy to talk to him and his son Michael about the evolution of the business, the patrons, and the brothers' expansion into the restaurant business.

In this episode Chef Brendan Fleming talks with Betty Miller about the history of Italians in Milwaukee, and then Michael Glorioso stops by and gives a brief history of the store and how we have managed to stay successful for over 70 years.

Our Executive Chef Darin Wisniewski sits down with Caitlin Cullen, owner of The Tandem restaurant. They talk about the beginnings of Tandem and their community-focused approach. They also talk about their work with the World Central Kitchen, their work with the city to provide meals to low income seniors, and finding meaning in service to others.

Chef Katie stops in and talks to Betty about handmade gnocchi, cultivating mushrooms, and her secret for making a great pie crust for Thanksgiving.

Chef Patrick sits down with us and chats about Christmas at Glorioso's, his background growing up in an Italian family, what spiedini is, and whether or not he puts sugar in his sauce.

We sit down with our cheese department manager Emily West to hear about some new cheese releases this fall. We also talk about a great resource for making holiday cheeseboards, and Emily's love of Mike's Hot Honey.