Thoughts on the Table

Following her six-year relocation to Italy and her subsequent return to the United States, Diana analyzes the life in New York city, where she is now based, in contrast with suburban living in the USA, and in surprising accordance with the Italian lifestyle she was used to.

Join me as I learn more about Pina, starting from her upbringings in an Italian family in Vancouver, speaking Italian at home and English at school, and spending her summers at her grandparents in Sperlonga, a seaside town between Rome and Naples. (Music by www.purple-planet.com)

How do we cope with culture shock? When do we start adopting new habits? If we go back, do the acquired habits stick? Do we see our native land differently? Join us as we try to answer these and more questions while trying to break down the differences between Canada, England, and Italy. (Music by www.purple-planet.com)

This episode's guest is Melinda King, an established writer and editor who has worked in the food industry and who has an extensive background in science and history. In our chat, Melinda introduces herself and then shares her view on what Italian food really is, with what I think of as one of the most insightful analysis I have ever encountered! (Music by www.purple-planet.com)

Giuseppe describes how pizza makers outside of Naples can obtain an excellent product by operating on the variables they still can control, such as the dough, the oven, and the choice of ingredients, starting from tomato sauce and mozzarella. In the episode, Giuseppe also tries to define what Neapolitan pizza *is*, a controversial topic even within Naples itself, by stating what Neapolitan pizza definitely is not!

In the episode, Raffaele Asquer shares how the Foodiamo project was born, from the marketing research, to the choice of the name and logo, to the creation of a brand. Roberto Croci, writer and editor for several Italian entertainment magazines, tells about his desire to cover Italian food and how this led him to approach Foodiamo.

Crazy Italians is an Italian restaurant located in Memphis with a mission to feature nothing but continental Italian food. In order for the Italian owners to help explain their product, for over a year they have been producing amazing short videos featuring their daughters Azzurra and Lucrezia (9 and 13) who, every week, tackle a different Italian product or food concept by presenting informative facts in an entertaining way. In this podcast episode, owners Yvette, Giampaolo, and Azzurra share their story and describe the laborious process of video production, also including some funny behind the scenes! (Music by www.purple-planet.com)

Nick Zingale is back on the show with his great storytelling to talk about Christmas and the way he and his Italian-American family celebrated it over the years. From the anticipation leading up to Christmas Eve, to the Feast of the Seven Fishes, to the many family gatherings. In the episode, I also talk about my own Christmas memories from growing up in northern Italy, with a special emphasis on the food.

During the interview, Enzo explains his link to the United States and how he started his blog to document his food, travel, and lifestyle experiences across from his hometown of Bergamo (in northern Italy) and his adoptive city of Columbia, Missouri. In the episode, Enzo and I also discuss some of the differences between Italians and Americans in the context of social interactions, lifestyle, and of course food.

Alida Zamparini from My Little Italian Kitchen is back on the show to give us an update on her latest recipes and blogging trips. As you will hear, Alida has been focusing on regional Italian products and artisan craftsmanship, which she documents on her blog. In particular, she describes her visit to "the dairyman," an artisan who makes ricotta in the traditional way in the Friulian Alps, and the production of the black fig of Caneva, which Alida makes good use of in her figs and ricotta tart. In the second part of the episode, Alida introduces her passion for ancient grains such as spelt and Kamut Khorasan, which she uses for their rustic feel, depth of flavor, and wholesomeness in her berry crostata and Kamut pizza. (Music by www.purple-planet.com)