Italian Dish

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 soundsLife in Italy: The bureaucratic drama of the moment involving the health care systemIn 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. 

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.    

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 whole-wheat focaccia with sourdough starter (lievito madre in Italian)!Talk about shifts in habits and hobbies after becoming a mother / during a pandemicListen until the end for a taste test done by Italian Dish baby!Questions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comSupport the show (https://www.patreon.com/italiandish?fan_landing=true)

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 beansListen carefully for moments of toddler mayhem in the background Questions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comSupport the show (https://www.patreon.com/italiandish?fan_landing=true)

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 varietyWe get a mini intro in what D.O.P. food labels mean in Italy (for more on what D.O.P. means, check out my friend and fellow American ex-pat in Florence, Rachel's podcast 2 Minutes 2 ItalyTeaser on a podcast collab that's in the works!Questions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comSupport the show (https://www.patreon.com/italiandish?fan_landing=true)

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 AranceCatch up on the end of the holiday season in ItalyFind out what Italians celebrate on January 6Questions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comSupport the show (https://www.patreon.com/italiandish?fan_landing=true)

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 MenuIn this episode:Learn how to make Pizzoccheri from our first Italian guest, Paolo!Pro-tips on perfecting your pizzoccheri Why Italians might avoid eating garlicQuestions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comSupport the show (https://www.patreon.com/italiandish?fan_landing=true)

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 don't know what is!Get exclusive access to the recipes in each episode by joining the Italian Dish Cooking Club on Patreon!In this episode:Make egg pasta dough without a machine (with tips I learned from Yummy Italy !)Listen up to find out what I've been assigned to make for Christmas pranzo (lunch) 2020Learn what went wrong the first time I made this type of pastaMake cappelletti pasta! - Traditionally eaten in a meat broth on Christmas, get a taste of how much Italian women love their families / how much they love their foodQuestions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comSupport the show (https://www.patreon.com/italiandish?fan_landing=true)

2020 took a lot away from us, but one thing it couldn't take was our vin brulè! A staple of European Christmas markets-- or at least the one in Piazza Santa Croce in Florence--December wouldn't be complete without a fragrant mug of spiced wine and a cozy chat with close friends!Get exclusive access to the recipes in each episode by joining the Italian Dish Cooking Club on Patreon! In this episode:Make your own Vin Brulè and have your house smelling festive in no timeCatch up with my original Christmas market pals - ex-pat-in-Rome, Laura, and re-pat-in-Chicago, EmilyEnjoy your drink the socially-distanced, 2020 way --without all the downsides of the original Christmas market experience! (Listen for anecdotes involving pretzels)Questions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comSupport the show (https://www.patreon.com/italiandish?fan_landing=true)

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 cocktailChit-chat with Anneka about the Christmas season in Italy and what we miss about the holidays at homeQuestions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comSupport the show (https://www.patreon.com/italiandish?fan_landing=true)

Lasagne bastarde, despite its somewhat indecent name, is a typical dish from the northwestern corner of Tuscany. Made from chestnut flour this deconstructed lasagne is just one of many creative uses of this Autumnal nut. Chestnuts, in fact, have always been an important source of calories and nutrients in the Tuscan diet- not to mention their smoky, sweet, nutty flavor.Get exclusive access to the recipes in each episode by joining the Italian Dish Cooking Club on Patreon!In this episode:Make chestnut pasta (+30 minute pasta nap)Learn about how generations of Tuscans have survived and thrived on this foraged fruitPasta Grannies' video about Chestnut flour productionQuestions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comBuon appetito! Ciao!Support the show (https://www.patreon.com/italiandish?fan_landing=true)

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 yearHow and why we're celebrating Thanksgiving in our little Italian-American familyIn the spirit of Thanksgiving, this month I'm matching my Patron's support on Patreon to make a donation to support a friend's Aunt in Venezuela who is currently battling cancer. Thank you for supporting this podcast in any way you can, it means the world to me.What are you thankful for this year? Besides the fact that it's almost over...Questions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comBuon appetito! Ciao!Support the show (https://www.patreon.com/italiandish?fan_landing=true)

WAIT! Come back! Merluzzo in Umido is a one-pot dish that has saved dinner in our household countless times. Totally doable with fresh or even frozen codfish, it is cheap, easy, and of course, savory. In this episode:Make Merluzzo in Umido and have dinner on the table ASAP!Cooking 101: What does it mean to cook "in umido"?Italian-American Toddler feeding updateQuestions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comBuon appetito! Ciao!Support the show (https://www.patreon.com/italiandish?fan_landing=true)

Ragù is the meat-sauce equivalent of having an ace up your sleeve: you want to know how to make this classic sauce. A foundational component of a classic lasagne, but also just an extremely flavorful way to serve up pasta, like tagliatelle al ragù. This episode is part of a three-part series in which I break down how to make lasagne alla bolognese, a giant in Italian cooking. Members of my Patreon will get exclusive access to the two accompanying bonus episodes: Besciamella and Lasagne Assembly! In this episode: Make Ragù alla Bolognese (+3 hours cook time!)Talk about shopping for produce in Italy and my experience ordering local produce from Oplí in Florence!Reflect on the struggle of being a beginner in learning a foreign languageQuestions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comBuon appetito! Ciao!Support the show (https://www.patreon.com/italiandish?fan_landing=true)

NO we're not talking about chocolate deli meat here, Salame di Cioccolato is more like the Italian version of a no-bake cookie! This iconic home-made dessert is what I imagine all Italian mamme would make for a school bake sale, that is if they did that kind of thing. Get exclusive access to the recipes in each episode by joining the Italian Dish Cooking Club on Patreon! In this episode:Make Salame di Cioccolato! (+ Refrigeration time)Chat with Italian-American, Emily, about bringing food back and forth from Italy to the USAWhat's the difference between hot chocolate in the US vs in Italy?Will we be eating our feelings after the US election results? What season are we allowed to eat chocolate in according to Italians?Questions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comBuon appetito! Ciao!Support the show (https://www.patreon.com/italiandish?fan_landing=true)

Soup season is upon us and Ribollita is here for it! An all-time favorite of my friend and fellow foodie, Laura, ribollita literally means "reboiled". This soup is made using leftover (stale) Tuscan bread, kale, beans, and vegetables. That's right you read correctly: bread soup, my friends. Italians know where to put their carbs.Get exclusive access to the recipes in each episode by joining the Italian Dish Cooking Club on Patreon! https://italiandishpodcast.com/ribollita/In this episode:Make Ribollita with Laura and me from start to finish!Get the low-down on what we'll do around our Italian men (fart? more?)Thanksgiving plans in the time of Corona? Celebrate the benefits of mask-wearing!Questions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comBuon appetito! Ciao!Support the show (https://www.patreon.com/italiandish?fan_landing=true)

Whether you know it as socca, cecina, torta, or farinata di ceci, this popular street food has a story to tell. With just chickpea flour, water, olive oil, salt, and a really hot oven, you have everything you need to make this savory vegan treat!Get exclusive access to the recipes in each episode by joining the Italian Dish Cooking Club on Patreon! https://italiandishpodcast.com/chickpea-socca-farinata-di-ceci/In this episode: Make Farinata di Ceci (+ resting time)Learn about how this now popular street food was born all because of a naval victory in 1284, a storm, and a bit of old-school arroganceTake a walk down memory lane as I retell a day-trip to Lucca my family and I took shortly after my wedding in 2016 and the first time we all ate cecina.Questions or comments about the recipe? Suggestions for our next episode? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comBuon appetito! Ciao!Support the show (https://www.patreon.com/italiandish?fan_landing=true)

Living in Italy means I may not be able to enjoy that sweet, seasonal pumpkin spice latte, but I can make pumpkin gnocchi! Get exclusive access to the recipes in each episode by joining the Italian Dish Cooking Club on Patreon! https://italiandishpodcast.com/pumpkin-gnocchi-gnocchi-di-zucca/In this episode:Make pumpkin gnocchi with me for the first time ever!Is this what they're calling Pandemic Fatigue? What's the latest on Covid 19 in Italy?Questions or comments about the recipe? Suggestions for our next episode? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comBuon appetito! Ciao!Support the show (https://www.patreon.com/italiandish?fan_landing=true)

It's October! That means rainy weather, scarves, and comforting vegetable recipes! It also means something really important for US citizens: it's high time to VOTE! Get exclusive access to the recipes in each episode by joining the Italian Dish Cooking Club on Patreon! https://italiandishpodcast.com/cabbage-and-potatoes-verza-e-patate/In this episode:Make Verza e Patate with me! (And stick around till the end to hear my husband's opinion)Listen to me rant about the Italian Postal Service and banking in ItalyGet a reminder to VOTE! Questions or comments about the recipe? Suggestions for our next episode? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comBuon appetito! Ciao!Support the show (https://www.patreon.com/italiandish?fan_landing=true)

It's risotto time! This dish is effortlessly elegant and this flavor combination is cozy and comforting- we could all use a little comfort food right about now! If you've never made risotto before, don't shy away! With the right type of rice and some patience, it's well worth the effort.Get the recipe details by joining the Italian Dish Cooking Club on Patreon!https://italiandishpodcast.com/risotto-with-gorgonzola-pears-and-walnuts/In this episode:Make risotto! Step by step instructions for beginners!Figure out which fruit is your shape in ItalyReflect on seasons, sexism, the weather, and what makes Italians get sickFind out what went wrong with my first risotto ever and what it meant for my marriage Questions or comments about the recipe? Suggestions for our next episode? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comBuon appetito! Ciao!Support the show (https://www.patreon.com/italiandish?fan_landing=true)

September may be the official end of summer, but it's also the month of the Vendemmia! In celebration of the grape harvest, it is only appropriate to make schiacciata con l'uva! This sweet flatbread is a delicious snack and we all know how serious I am about snacking!Get the recipe here: https://italiandishpodcast.com/schiacciata-con-luva/In this episode:Make schiacciata con l'uva! (+ rise time)Relive my horrifying experience eating grapes with seeds for the first timeThank Italy for grapes and the harvest seasonTalk about how BOTH my husband and I feel "otherized" in FlorenceQuestions or comments about the recipe? Suggestions for our next episode? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comBuon appetito! Ciao!Support the show (https://www.patreon.com/italiandish?fan_landing=true)

There must be more than a million delicious ways to enjoy figs in the height of their glory, (the month of September)! I ultimately landed on this simple antipasto because...To get the recipe and read more about fig crostini, join me on patreon here!In this episode:Revel in the glory that is a fresh figMake Fig Crostini!Listen to me struggle to remember English wordsQuestions or comments about the recipe? Suggestions for our next episode? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comBuon appetito! Ciao!Support the show (https://www.patreon.com/italiandish?fan_landing=true)

Gnudi are like ravioli but without the pasta! These little nudes are a vegetarian delight! Spinach and ricotta get together for a simple and satisfying dish that is somehow both light and yet very filling all at the same time.Get the recipe here:http://www.italiandishpodcast.com/gnudi/In this episode:My friend Emily Levi D'Ancona, who recently repatriated to the US, teaches us how to make Gnudi!Does learning the language really give you insider access to a foreign culture?We talk about what it was like growing up both Italian and American and why she lived in Italy for a while, but ultimately decided to move back.Questions or comments about the recipe? Suggestions for our next episode? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comBuon appetito! Ciao!Support the show (https://www.patreon.com/italiandish?fan_landing=true)

Panzanella is Tuscany's answer to the question, "What's for lunch?" all summer long. This dish is the ultimate no-cook solution to hot summer days when all you want is something fresh and filling. The secret is in the Tuscan bread.Get the recipe here:http://www.italiandishpodcast.com/panzanella/In this episode:Make classic Panzanella start to finishLearn about the origins of this dish: farmers or fishermen?Find out why Tuscan bread is so particular and how it came to be that wayQuestions or comments about the recipe? Suggestions for our next episode? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comBuon appetito! Ciao!Support the show (https://www.patreon.com/italiandish?fan_landing=true)

Lemon granita is the perfect way to cool down on these relentless summer days. This refreshing Italian summer treat can be yours with just a freezer, lemons, water, and sugar. Get the recipe here:http://www.italiandishpodcast.com/lemon-granita-granita-al-limone/In this episode:Make lemon granita (+ freezing time)Learn about the history of Sicilian granita (it dates back way before refrigeration)Revel in the modern wonder that is air conditioning despite the fact that many Italians think it makes you get sickQuestions or comments about the recipe? Suggestions for our next episode? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comBuon appetito! Ciao!Support the show (https://www.patreon.com/italiandish?fan_landing=true)

Pici is a rustic, hand-rolled pasta made from just water and 00 flour (or all-purpose), and looks a bit like thick spaghetti. Perfect for beginners, this pasta would be really fun to make with kids! The sauce is an elephant garlic tomato sauce that will be sure to win you over.Get the recipe here:http://www.italiandishpodcast.com/pici-allaglione/In this episode:My friend Chris D'Alessandro from @im.pasta.re , Italian-American pasta-making king, teaches me how to make Pici all'AglioneWe chat about what the deal is with Italians and garlic, the food products we think Italy should stop claiming as their thing, and how we both love to hate Tuscan bread and why.Questions or comments about the recipe? Suggestions for our next episode? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.com Buon appetito! Ciao!Support the show (https://www.patreon.com/italiandish?fan_landing=true)

One of the most well-known pasta condiments in the world, Pesto alla Genovese is as classic as it gets. Traditionally made with a mortar and pestle, this recipe can also easily be made with modern mixers.Get the recipe here: http://www.italiandishpodcast.com/pesto-alla-genovese/In this episode: Make Pesto alla Genovese (with tips on how to get the best results with blenders or food processors)Learn about the totally not real Italian illness Christine might have suffered from recentlyRecognize the unwritten book of rules on Italian food pairings Questions or comments about the recipe? Suggestions for our next episode? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comBuon appetito! Ciao!Support the show (https://www.patreon.com/italiandish?fan_landing=true)

Looking for the perfect Summer appetizer? Traditionally an antipasto, I have it on good authority that they can be found in Southern Italy as street food. This version can also easily be adapted for vegans!Get the recipe here:http://www.italiandishpodcast.com/fried-zucchini-blossoms-fiori-di-zucca-fritti/In this episode:Make Fried Zucchini Blossoms from start to finish.Get the update on Co-vid in Italy (as ofJuly, 2020).Listen to a Southern Italian reminisce about a certain fried treat he grew up eating.Questions or comments about the recipe? Suggestions for our next recipe? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comBuon appetito! Ciao!Support the show (https://www.patreon.com/italiandish?fan_landing=true)

Ever wanted to try your hand at making pasta from scratch? Orecchiette is perfect for pasta beginners: all you'll need is some semolina flour, water, and a butter knife! Get the recipe here:http://www.italiandishpodcast.com/orecchiette/In this episode: Make orecchiette from scratch and learn a trick for nailing the shape every time!Chat with ex-pat foodie, Laura, about life in Rome, and what it was like coming out as a vegetarian to her Italian mother-in-law.Learn about the Orecchiette food festival (sagra) in Puglia.Listen in as we compare our Italian men.Questions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram or send us an email at contact@italiandishpodcast.comBuon appetito! Ciao!Support the show (https://www.patreon.com/italiandish?fan_landing=true)

Tiramisu is one of the most well-known and beloved Italian desserts of all time. With just a few ingredients, and without having to turn on an oven, it's the perfect dessert to impress all year round.Get the recipe here:http://www.italiandishpodcast.com/tiramisu/ In this episode:Make Tiramisu from start to finishFigure out what Italians mean when they say "goloso"Questions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram or send us an email at contact@italiandishpodcast.comBuon appetito! Ciao! Support the show (https://www.patreon.com/italiandish?fan_landing=true)

Get the recipe here: http://www.italiandishpodcast.com/meatballs-and-tomato-sauce-polpette-al-sugo/ In this episode of Italian Dish:Make classic Italian meatballs and tomato sauceLearn a new Italian saying about parsleyReflect on how your host ended up learning ItalianFind out how my meatballs stack up against Mamma Angela's in the Italian taste test!Questions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram or send us an email at contact@italiandishpodcast.comBuon appetito! Ciao!Support the show (https://www.patreon.com/italiandish?fan_landing=true)

Get the recipe here: http://www.italiandishpodcast.com/cotolette-di-melanzane-fried-eggplant/In this episode:Make fried eggplant the Italian way (+ salting time)Talk about how Italian couples fight and what it looks likeHumbly salute Italy's perfectionism when it comes to food Questions or comments the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram or send us an email at contact@italiandishpodcast.comBuon appetito! CiaoSupport the show (https://www.patreon.com/italiandish?fan_landing=true)

The Aperol Spritz is widely recognized as a symbol of the Italian Aperitivo. But how did it reach such standing? And who were the major contenders along the way? Recipe:http://www.italiandishpodcast.com/aperol-spritz/ In this episode:Make an Aperol Spritz with our first ex-pat guest, Anneka!Learn about the cocktail's origins and what Venetians call the true Spritz.Discover the reason Italians make eye-contact when they toast!Questions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram or our email: contact@italiandishpodcast.comCin cin! Cheers!Support the show (https://www.patreon.com/italiandish?fan_landing=true)

Welcome to Italian Dish, the beginner's audio-guide for cooking Italian food. In each episode, you'll learn how to cook one Italian recipe alongside your host, Christine. While we're cooking, I'll dish on what it's really like living in Italy and being married to an Italian. You'll get a taste of the Italian language, culture, and most importantly, you'll cook and enjoy delicious Italian food.So put on your apron, pour yourself a glass of wine, and let's get cooking!Find each episode's recipe online at italiandishpodcast.com Instagram https://www.instagram.com/italiandishpodcast/Email italiandishpodcast@gmail.comSupport the show (https://www.patreon.com/italiandish?fan_landing=true)

Recipe: http://www.italiandishpodcast.com/spaghetti-allamatriciana/In this episode:cook Spaghetti all'Amatricianatalk about the difference between guanciale, pancetta, and baconreflect on the impact disaster has on food & why Amatrice came into the spotlight in recent yearsQuestions about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram or our email: contact@italiandishpodcast.com Buon appetito!Support the show (https://www.patreon.com/italiandish?fan_landing=true)