How do you take your coffee? How (and how much) do Italians drink coffee at work and how do they typically make it at home? In this episode: Learn to make coffee in the moka together, some ASMR coffee pot sounds Life in Italy: The bureaucratic drama of the moment involving the health care system In Italian: for those who are learning to speak Italian, stick around till the end of the episode for a quick update. Feel free to get in touch via Instagram @italiandishpodcast or send me an email at italiandishpodcast@gmail.com.   ..read more

Are you team tortellini in brodo or tortellini asciutti? Do you know the difference?  In this episode: Make tortellini fritti (fried tortellini)  Get a load of what one Italian dad said to me at preschool drop-off Listen for my not-so-original take on comparing Italian and American food Questions about how to make this yourself? Suggestions for what I should make next? Get in touch via Instagram @italiandishpodcast or send me an email at italiandishpodcast@gmail.com.     ..read more

The internet is RIFE with focaccia content right now so we thought we'd keep things relevant by bringing you guys some Italian focaccia made with sourdough starter! There's basically nothing better than fresh, homemade focaccia and if you've got flour, water, olive oil, salt, and a bowl, you've probably got everything you need to make this recipe.  If you want to make the recipe in this episode, consider supporting the show on Patreon: for just $3 a month, you'll get exclusive access to one recipe per week and become a  member of the Italian Dish Cooking Club! In this episode: Make ..read more

Nothing too fancy, in fact this dish is cheap, filling, and easy- hallmarks of Tuscany's cucina povera, or peasant food. Delightfully comforting and deceptively simple, a big pot of beans with some crusty sourdough bread sounds perfect right about now. If you want to make the recipe in this episode, consider supporting the show on Patreon: for just $3 a month, you'll get exclusive access to one recipe per week and become a  member of the Italian Dish Cooking Club! In this episode: Learn the secrets to no-fuss Tuscan beans Listen carefully for moments of toddler mayhem in the background&n ..read more

Have you ever wondered how to prepare fresh artichokes? Do you find them intimidating like I used to? This week's episode is all about carciofi spinosi Sardi D.O.P. (and about artichokes/carciofi in general). If you want to make the recipe in this episode, consider supporting the show on Patreon: for just $3 a month, you'll get exclusive access to one recipe per week and become a member of the Italian Dish Cooking Club! In this episode: I talk you through how to clean and prep fresh artichokes of any variety We get a mini intro in what D.O.P. food labels mean in Italy (for more on what D.O.P ..read more

I think it's safe to say we could all benefit from this salad! Fennel is great for digestion (an all-Italian obsession) and its refreshing crunch pairs amazingly with the sweet and tangy oranges! That's right, oranges and fennel...in a salad- believe. If you want to make the recipe in this episode, consider supporting the show on Patreon, for just $3 a month, you'll get exclusive access to one recipe per week and become a member of the Italian Dish Cooking Club! In this episode: Make Insalata di Finocchi e Arance Catch up on the end of the holiday season in Italy Find out what Italians celebr ..read more

Have you ever heard of Pizzocheri? A cozy winter classic, this one-pot pasta dish is made from buckwheat flour and has potatoes, cabbage, cheese, and butter! Uh, yum. This hearty, homestyle dish is native to the Valtellina valley in northern Italy. Our guest, Paolo Rigiroli, teaches me how to make Pizzoccheri for the first time! This week's recipe is brought to you by Paolo from his blog Disgraces on the Menu In this episode: Learn how to make Pizzoccheri from our first Italian guest, Paolo! Pro-tips on perfecting your pizzoccheri  Why Italians might avoid eating garlic Questions or com ..read more

Originally this episode was supposed to be the first course dish I made for my Italian family's Christmas lunch. The original recording of this episode was also made with the help of my friend and pasta guru, Chris D'Alessandro from @im.pasta.re but as fate would have it, my audio was compromised!  Don't fret though guys, you can go back and listen to our first episode together Pici All'Aglione and stay tuned, cause he'll be back on the podcast in no time. Just like in cooking Italian food, you've got to learn to roll with the punches and if that isn't the perfect idiom for 2020, I d ..read more

It's beginning to look a lot like a boozy Christmas! I like to think of the bombardino as Italy's version of a boozy egg nog treat. More of a dessert than a proper cocktail, it's sure to warm your spirits this winter. Get exclusive access to the recipes in each episode by joining the Italian Dish Cooking Club on Patreon! https://italiandishpodcast.com/bombardino/ In this episode: Make (and enjoy) a Bombardino with British ex-pat, Anneka! Discover the origins of this Italian winter cocktail Chit-chat with Anneka about the Christmas season in Italy and what we miss about the holidays at home Q ..read more

This week is American Thanksgiving and thanks to some generous friends, I'm up to my ears in persimmons! According to farming tradition, persimmons are magical and they hold the secret to predicting winter weather! What's the secret? Listen to find out! In this episode: Make Giulia Scarpaleggia's Crostata al Cacao con Cachi e Nocciole! Why you should embrace that the holidays are going to be different this year How and why we're celebrating Thanksgiving in our little Italian-American family In the spirit of Thanksgiving, this month I'm matching my Patron's support on Patreon to make a donati ..read more