Uncovering Authentic Italian Food

Robert Campana
  • 5.0 (9)
  • FOOD
  • UPDATED WEEKLY
Uncovering Authentic Italian Food

"Stop Italian Sounding: Uncovering Authentic Italian Food," hosted by Robert Campana, is a show for all enthusiasts of real Italian food and beverage. This show explores Italian food legends, history, and traditions, while simultaneously offering important tips and insightful interviews with industry professionals. Our mission is to educate about the differences between real Italian food and beverage products and Italian sounding products. Stop Italian Sounding LLC production

  1. 6 DAYS AGO

    Taking a Step Back and Appreciating Slow Food

    In this episode, I have a conversation with Daniela Sfara about the importance of appreciating the slowness of creating food, enjoying food, and being proud of the experience.

    57 min
  2. Savoring Authentic Italian Cuisine with Daniela Sfara

    OCT 4

    Savoring Authentic Italian Cuisine with Daniela Sfara

    Great chat with Daniela Sfara, who highlights her passion for authentic Italian cuisine. Raised in Canada and spent time in Italy, Daniela promotes sustainability through her work as a private chef, running a home trattoria, and teaching cooking classes. She’s a Slow Food advocate and collaborates with brands like Rustichella D’Abruzzo. Together, we explore the significance of authenticity in Italian food and its role as a lifestyle. Check out her website here.

    1h 9m
  3. Celebrating National Extra Virgin Olive Oil Day

    SEP 27

    Celebrating National Extra Virgin Olive Oil Day

    On National Extra Virgin Olive Oil Day, remember these key points: Extra virgin olive oil (EVOO) is the highest quality olive oil, made from fresh olives without chemicals. Look for “extra virgin” labels, harvest dates, and PDO or PGI certifications for quality. EVOO is rich in antioxidants and healthy fats, promoting heart health, but should be used in moderation. Store it in a cool, dark place, preferably in a dark glass bottle, to maintain freshness. Lastly, explore the diverse flavor profiles of EVOO, which can enhance your dishes.

    7 min
  4. Brief History of Italy’s Other Sandwich: Tramezzino

    SEP 20

    Brief History of Italy’s Other Sandwich: Tramezzino

    The tramezzino is a soft, crustless Italian sandwich that originated in the 1920s in Torino. Angela Demichelis and Onorino Nebiolo introduced it at Caffè Mulassano after returning from the U.S. It uses soft bread, similar to "Wonder bread," and was first filled with butter and anchovies. Named by poet Gabriele D'Annunzio, the tramezzino has become a beloved Italian classic, showing how new food ideas can quickly become traditions.

    7 min
  5. A Culinary Journey on the Amalfi Coast

    SEP 13

    A Culinary Journey on the Amalfi Coast

    After a brief hiatus for a trip to Italy and catching up with my school duties as a high school Italian teacher, I’m excited to share my culinary adventure. I explored Rome with my family, savoring classic dishes like carbonara, amatriciana, and baccalà fritto, and discovered great spots. We then drove along the Amalfi Coast, navigating its narrow roads and indulging in seafood, particularly scialatielli ai frutti di mare. The region’s giant lemons featured prominently in treats like lemon sorbet and delizia al limone, making the trip a delicious and memorable experience.

    10 min
  6. The Truth About Food Protection and Counterfeiting

    AUG 9

    The Truth About Food Protection and Counterfeiting

    We address common misconceptions about food counterfeiting and protection. While generic food items like pizza or mozzarella cannot be legally protected against imitation, specific products with designations of origin, such as Mozzarella di Bufala Campana DOP, can and should be safeguarded. This protection ensures quality, preserves cultural heritage, and supports local economies. We talk about a few analogies, comparing generic foods to cars and specific protected items to luxury brands.

    7 min
  7. The Truth about Traditional Ricotta

    AUG 2

    The Truth about Traditional Ricotta

    We clarify that traditional Italian ricotta, often mistaken for cheese, is actually made from recooked whey, the liquid leftover from cheese-making. While cheese is defined as the coagulated curd of milk, ricotta means "re-cooked," highlighting its unique production process. Known since ancient times, ricotta is valued for its digestibility and low calorie content, but true ricotta made from whey is hard to find in the US, where most products are made from milk instead. Thus, ricotta is more accurately described as a by-product rather than a cheese.

    7 min
  8. Designations of origin vs generic terms with food products

    JUL 29

    Designations of origin vs generic terms with food products

    We delve into the use of terms that induce the consumer into associating the local product with a product connected to a specific geographic location, and generic terms.

    7 min
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About

"Stop Italian Sounding: Uncovering Authentic Italian Food," hosted by Robert Campana, is a show for all enthusiasts of real Italian food and beverage. This show explores Italian food legends, history, and traditions, while simultaneously offering important tips and insightful interviews with industry professionals. Our mission is to educate about the differences between real Italian food and beverage products and Italian sounding products. Stop Italian Sounding LLC production

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