78 episodios

An audioblog on Italian food and culture. Hi! I'm Paolo Rigiroli, the author of Quatro Fromaggio and Other Disgraces on the Menu. Join me and my notable guests to talk about Italy and the Italians, and to discuss the differences between the food of modern, continental Italy and its interpretations around the world. Don't forget to add your rating and, if you enjoy the podcast, please show your support by subscribing today!

Thoughts on the Table Paolo Rigiroli

    • Gastronomía

An audioblog on Italian food and culture. Hi! I'm Paolo Rigiroli, the author of Quatro Fromaggio and Other Disgraces on the Menu. Join me and my notable guests to talk about Italy and the Italians, and to discuss the differences between the food of modern, continental Italy and its interpretations around the world. Don't forget to add your rating and, if you enjoy the podcast, please show your support by subscribing today!

    A Chat with Award-winning Author Andrew Cotto

    A Chat with Award-winning Author Andrew Cotto

    Please join us in this episode where we discuss the novel *Cucina Tipica* in its many aspects - from the significance of food in the Italian culture to the chemistry of taste, from culture shock and relocation to speaking a foreign language and what it does to interactions and introspection.

    • 20 min
    Celebrating Memorie di Angelina’s Ten-Year Anniversary, with Frank Fariello

    Celebrating Memorie di Angelina’s Ten-Year Anniversary, with Frank Fariello

    In the episode, Frank talks about his blogging process--from identifying a new dish to sourcing the ingredients, executing the preparation, taking the photos, writing the recipe, editing it for publication. In particular, Frank discusses his approach on measurements or lack thereof. In the second part of our chat, Frank gives his take on how blogging has changed in the last ten years and makes a prediction on how it may evolve in the future.

    • 26 min
    Introducing Tina Prestia from Tina's Table

    Introducing Tina Prestia from Tina's Table

    Tina Prestia is a food blogger with a fascinating background. She grew up in upstate New York in an Italian-American community (her dad being from Calabria), moved to New York City to pursue musical theater, graduated and worked at the French Culinary Institute, moved to Nashville working as a personal chef, then (five years ago) moved to Bologna, Italy.

    • 21 min
    Geographical Indication and its impact on the Italians, with Melinda King

    Geographical Indication and its impact on the Italians, with Melinda King

    As Melinda King puts it, Geographical Indications are a way to legally recognize 'quality of place', meaning: 'it tastes like it tastes because it's from this place.' In this episode, Melinda breaks down Certification of Origin in its deep 'cultural, social, political, economic, and historical meanings.' Also, she further elaborates on the impact of Geographical Indications by interviewing me as an Italian.

    • 38 min
    Commercial vs. Domestic Kitchens and Italian Food Questionnaire, with Simon Pagotto

    Commercial vs. Domestic Kitchens and Italian Food Questionnaire, with Simon Pagotto

    In the first part of the episode, Simon does an interesting comparison between commercial and domestic kitchens, touching for instance on timing, equipment, dealing with large quantities and consistency of product. In the second part, Simon goes through a list of 12 questions he's been asking other Italian food ambassadors to test their knowledge. How did I do? Do you agree with my answers?

    • 57 min
    Introducing Francesca Montillo's New Paperback - The 5-ingredient Italian Cookbook

    Introducing Francesca Montillo's New Paperback - The 5-ingredient Italian Cookbook

    Francesca introduces The 5-ingredient Italian Cookbook, a collection of 101 regional classics which stems from her experience as a cooking instructor. During the episode, Francesca shares a behind-the-scenes on the making of the book, from the choice of the recipes to the use of a test kitchen to validate them and photograph the resulting dishes.

    • 20 min

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