Introducing Australian Restaurateur Simon Pagotto

During the episode, Simon talks about his Italian roots, his deeply Australian upbringing, and how his discovery of traditional Italian food led him to embrace authenticity in his trattoria, even against the general expectations of his patrons. In our exchange, we touch on several hot topics including: the three fundamental pasta sauces of Rome (Gricia, Amatriciana and Carbonara) and how they should be properly executed; the overrated role of fresh pasta and the surprising presence of dried pasta in the diet the of Italians; the omnipresence of balsamic vinegar outside of Italy versus the appreciation of plain wine vinegar in Italy; the difference between serving pasta in large amounts of sauce and lightly coating it, in a balance of flavor and texture. (Music by www.purple-planet.com)