In this episode we interview Paul Gallegos of Cutbow Coffee in Alburquerqe New Mexico. 

Paul was trained in roasting at Peet's coffee and has been roasting coffee for 30 years. 

Paul shares with us the history of Peet's coffee and their early relationship with Starbucks. He talks about the specialty coffee movement started by Alfred Peet. He mentions how, at the same time in the 60's, the Berkley California scene also started the Farm to Table movement, with Alice Water's Chez Panisse. 

Paul educates us on coffee varieties and cultivation and the bean belt of countries across the world that produce coffee. He discusses about the care needed in selecting coffee and how it is similar to wine making.

Giovanni and Paul discuss Italian coffee roasters such as Illy and Sant'Eustachio. They also discuss the region of Trieste, which is the most known region of Italy for coffee production

We also delve into the roasting process and how this imparts flavor into the coffee before the coffee drink is made. 

A show cannot be complete without a food reference and Paul mentions a recipe for short ribs with coffee.

Enjoy!

In this episode we discuss the celebrations surrounding All Saints Day(November 1rst) and All Souls Day (November 2nd). From Mexico's Dia de Los Muertos to Italy's regional celebrations we disuss the traditions and food associated with these days of remembrance.

Vanessa guides us through the celebrations in areas like Atlixco where altars are decorated and celebrations include Pane de Muerto.

Gio discusses traditions in north and south Italy and some of the regional foods. Gio also mentions that Abruzzo has celebrations that include Jack O'Lanterns.

We discuss Italian food from Minestra di Ceci Soup and Pan dei Morti in the north to the wonderful sweets of Naples and Sicily like Ossa dei Morti and Rame di Napoli. In Marche there is a biscuit recipe for Fave dei Morti.

Vanessa features at the end a great chocolate cookie recipe from Naples called Biscotti Toto.

Enjoy!

• Pan de Muerto. 
• Minestra di Ceci
• Fave dei Morti
• Biscotti Totò

In this episode we continue our trip to the north and visiting the eastern central region of Abruzzo. Abruzzo is situated due east of Rome and stretches from the Apennine mountains (including Gran Sasso) to the Adriatic Sea. This give Abruzzo the benefit of mountains as well as seafood along it's coast.

Abruzzo contains mountain ski resorts like Campo Imperatore as well as towns such as l'Aquila that date back to Middle Ages and Renaissance. Along the Adriatic you will find the coastal port city of Pescara.

While not a widely know region for culinary items, Abruzzo has made its contributions to cuisine of Italy.

Abruzzo is considered a southern region of Italy, even though it is central. Abruzzo is known for it's high quality Saffron of l'Aquila, Colline Termane Olive Oil, Liquorice of Atri, and Honey. They are also know for Truffles, Lamb and Rosemary. 

Check out this video on the honey of Abruzzo.

Abruzzo is also known for their Salumi, like Mortadella di Campotosto, Spaghetti alla Chitarra and Torrone. To make Spaghetti alla Chitarra you use a Pasta Chitarra (Guitar).

Enjoy!

• Pallotte Cacio e Uova. 
• Fregnacce Abruzzesi
• Scripelle Mbusse
• Spaghetti alla Chitarra
• Ciabotto
• Arrosticini
• Ferratelle and Coperchiole Abruzzesi con Miele e Noci
• Montepulciano d'Abruzzo

In this episode we are in Tuscany and talking with author and food blogger Giulia Scarpaleggia. Giulia has a new book available called Cucina Povera.

We discuss her blog Juls' Kitchen as well as her studio and cooking classes.

We discuss Tuscan cooking and importance of bread making and use of stale bread in Tuscan cuisine. Along with bread we discuss cured meats and the great Salume of Tuscany. We discuss the unique Chestnut flour and pasta and desserts made from this flour. Lastly we discuss the Tuscan diet and the importance of beans in Tuscany.

• Juls' Kitchen
• Cooking with an Italian Accent Podcast
• Cucina Povera
• Letters from Tuscany Newletter

Enjoy!

• Pappa al Pomodoro
• Lasagne bastarde di castagne con sugo di noci
• Castagnaccio, a Tuscan chestnut cake
• Tuscan fagioli all’uccelletto
• Ribolitta

In this episode we continue our trip to the north and visiting the coastal region of Liguria. Liguria is home to the city of Genoa as well as the Italian Riviera, which is famous and includes the Cinque Terre (five lands), Portofino as well as other coast cities. Check out this Eva Celine Youtube on the area.

Liguria Cuisine is famous for Focaccia, Pesto and Seafood.

We talk about how to make Focaccia at home and also commented on professional chefs making it from famous bakeries like Marinetta and Michelin star restaurant The Cook. Check out this video on Focaccia Genovese from Marinetta. Here is a video on how to make Focaccia di Recco.

We highlight a dish made by Vanessa called Polpettone di fagiolini e patate from the website memoriediangelina.com. This is a fabulous "loaf" of potatoes, green beans and cheese.

For Seafood we discuss Ciuppin (seafood soup) as well as Muscoli Ripieni (stuffed mussels). This recipe for mussels is from Grazia Andreotti of the restaurant Da Aristide.

For dessert we discuss Sciacchetra wine and Canestrelli cookies.

Lastly Vanessa introduces us to a hilarious book, A Certain Hunger for which she did a recent blog post. Be sure to check it out!

I'm a Pixar fan and here is a story behind the movie Luca, which is based in Cinque Terre.

Enjoy!

• 
  
• Focaccia. I used this youtube from Preppy Kitchen
• Pasta alla Genovese
• Polpettone di fagiolini e patate
• Ciuppin (seafood soup)
• Sciacchetra wine and Canestrelli cookies

Recipe for this episode

Technique for this episode