Episodes

In this episode of Uncovering Authentic Italian Food , I sit down with Dr. Steve Mancini—cybersecurity expert, award-winning filmmaker, and host of The Italian Impact Podcast . We discuss his journey from tech to storytelling...

In this special International Women’s Day episode of Uncovering Authentic Italian Food , we celebrate the incredible impact of Italian women on cuisine. From the nonne and mamme who have preserved regional traditions to the p...

Carnevale is one of Italy’s most festive and delicious celebrations! From crispy chiacchiere to fluffy castagnole and rich frittelle , this episode dives into the authentic sweets of Carnevale, their regional variations, and ...

We dive into the tradition of convivialità —sharing meals with loved ones—and the role of simple, high-quality dishes in romantic celebrations. We also highlight artisanal Italian chocolates and regional variations of baci (c...

Toni Mazzaglia, originally from the U.S., moved to Florence in 2002, drawn by her love of Italian food and wine. In 2007, she founded Taste Florence Food Tours to share authentic culinary experiences with visitors, earning re...

In this episode, we explore "Cucina Povera" or "Peasant Food," Italy’s humble yet ingenious approach to cooking that turns simple, affordable ingredients into delicious, nourishing meals. We discuss how this resourceful culin...

Today we delve into decoding Italian wine labels. Have you ever noticed DOC and DOCG labels on some Italian wine bottles? Today you finally will understand what they mean!

I explore the Mediterranean Diet, highlighting that its essence goes beyond just food choices. The focus is on the social practices and habits, like sharing meals with others and prioritizing a relaxed, mindful approach to ea...

Explore the hidden costs of Italian sounding products, their impact on Italy’s food industry, and how to identify authentic Italian goods.

Sara Roversi a global leader in food sustainability and founder of the Future Food Institute. We discuss her work in Pollica, Italy, the importance of the Mediterranean Diet, and the challenges of creating sustainable food sy...

In this episode, Scottish-Italian cook Christina shares her mission to preserve authentic Italian dishes and celebrate Scotland’s culinary heritage. She discusses the importance of food traditions, offers tips for sourcing qu...

This episode features Dr. Simon Poole, a physician specializing in lifestyle medicine, and Chef Amy Riolo, a culinary expert and Mediterranean lifestyle ambassador. Both guests emphasize the health benefits of the Mediterrane...

Italian cuisine’s existence as a unified concept is debated due to Italy’s regional diversity. While some argue it’s just a collection of local dishes shaped by unique histories and ingredients, others point to a shared philo...

Today, I chat with Viviana Altieri, founder of Istituto Mondo Italiano in Pittsburgh, who promotes Italian culture and language through classes, workshops, and cultural events. Originally from Rome, she moved to Pittsburgh on...

Today’s guest is Germana Valentini, a TV writer and journalist from Rome, specializing in Italian gastronomy, culture, and tourism. Germana has researched Italian-American communities and their culinary traditions, particular...

In this episode, I invite Daniele Sfara back to celebrate World Pasta Day! It's celebrated on October 25th, and was created in 1998 to honor the global love for pasta. It highlights pasta's cultural significance, versatility ...

In this episode I discuss who I am, what Stop Italian Sounding is, and what my goals are. The mission with Stop Italian Sounding is definitely an uphill battle: to educate the world on the differences between real Italian foo...

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.

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, ...

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 P...

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 ...

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 carbona...

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 a...

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-co...