Episodes

Parmesan is sometimes used erroneously when referring to Parmgiano Reggiano. In this episode, we discuss the differences between Italian sounding Parmesan and the authentic Italian Parmigiano Reggiano. We also offer tips on what to look for when searching for the real deal.

Emilia Romagna is celebrated as the "Food Valley" due to its abundance of PDO and PGI certified products, and within Emilia Romagna Modena is the province with the most protected products. The PDO and PGI certifications ensure authenticity and geographical connection to specific products. The pride and passion for these culinary traditions are palpable, evident in both production methods and consumption. Similarly, Modena's automotive legacy, home to Ferrari, reflects the same values of craftsma...

Emilia Romagna, known as Italy's "food valley," boasts the highest number of protected culinary products in the country, including Parmigiano Reggiano and Prosciutto di Parma. This region is renowned for globally beloved dishes like tortellini and ragù alla Bolognese. With fertile land and renowned wine production, Emilia Romagna offers a diverse culinary tapestry. Its dedication to culinary heritage is evident in its numerous food museums. Ultimately, Emilia Romagna's culinary identity is a cel...

Italian food in the United States has become popular and widespread, originating from the early 19th century when Italian immigrants brought their culinary traditions to the country. Over time, Italian-American cuisine evolved, influenced by both immigrant traditions and local tastes. While Italian-style products are produced in the US, there are distinctions between authentic Italian food and Italian-American adaptations.

What options do you have when dining out in Italy? From quick street food to leisurely sit-down meals, Italian dining offers a spectrum of experiences. From the trattoria, to the osteria, and finally the ristorante, each eatery offers a different dining experience. Embracing the local dining culture involves understanding nuances in these distinctive establishments.

This episode is about essential tips for eating out in Italy. From understanding meal schedules and tipping customs to embracing the structure of Italian meals and respecting regional specialties. Remember, quality reigns over quantity, so savor each course and explore regional delights. These simple tips can truly elevate your journey through Italy's culinary landscape.

Terroir encompasses the unique blend of environmental factors that shape the characteristics of agricultural products. These factors, including soil, climate, landscape, and farming practices, define the essence of a place, influencing the taste, aroma, and quality of its food and drink. Terroir celebrates the diversity and authenticity of geographical areas, leaving a distinct mark on products and preserving the heritage and identity of local communities.

Over five centuries since Leonardo da Vinci's birth, Italian creativity embodies the Made in Italy brand, rooted in a Renaissance fusion of science, nature, and industry. The Made in Italy Framework Law protects this legacy, fostering innovation and promoting a special National Day on April 15th annually (Leonardo Da Vinci's birthday). This day celebrates Italian creativity, recognizing its social and economic contributions, and aims to inspire youth towards craft careers. The law supports cultu...

On April 8 and 9, 2024, the Italian farmers association Coldiretti organized a large demonstration involving thousands of its members at the Brenner Pass between Italy and Austria. They conducted inspections alongside police officers on trucks to detect any counterfeit Italian food products being transported.

Today we talk about how to identify an authentic Italian restaurant outside of Italy. We also discuss some "red flags" to look out for, which would indicate an Italian sounding restaurant.

Special guest Marco Avigo is a Master Sommelier is a highly experienced figure in the wine industry. He became the youngest Master Sommelier in 1986, graduating from the Italian Sommeliers Association in Milan. He has also achieved acclaim as the owner of Ristorante Gallo d’Oro in Italy. Avigo has held various roles in hospitality management and founded ventures like "Alto Palato" catering and "Marco Avigo Tours" offering culinary and wine experiences in Italy. For more information about his foo...

Not all pasta is created equal, and there are a few things you should take into consideration when choosing a quality pasta such as ingredients, texture, and production method.

The Colomba di Pasqua (Easter Dove) is Italy's Easter dessert, which is similar to the Christmas Panettone. In this episode, we discuss a couple of legends behind the Colomba, what the Colomba is, and when it began to become popular in modern times.

You've probably seen it on some Italian products, however maybe you don't know exactly what it is. That red and yellow DOP (or PDO in English) logo is more than a fancy seal, it is a guarantee that a product has a strong connection to a specific geographic territory.

This episode is about the value of Italian sounding products around the world, and what to look for to understand if the product is really Italian or Italian sounding. Furthermore, we explore common things that are written on the packaging of "Italian" products and what they mean: Imported from Italy, Packed in Italy, Made in Italy, and Product of Italy.

March 19th is St. Joseph's Day, and is also Father's Day in Italy. With this comes the delicious pastry known as Zeppole di San Giuseppe. We explore this Italian tradition of Zeppole di San Giuseppe and discover the origins of these cream-filled pastries, their significance in Italian culture, and the evolution of this delicious treat.

My mission with Stop Italian Sounding is to educate about the differences between real vs Italian sounding food and beverage products. This episode will cover: Who I am and why Stop Italian sounding What I plan to do for future episodes