Podcasts about Bastianich

#53. This week, we're joined by a distinguished entrepreneur, activist, public speaker, mediator, chef, and a key figure in the hospitality industry, Elizabeth Meltz. Elizabeth shines not only through her involvement on the boards of various organizations championing the hospitality sector and women's empowerment but also as the founder of EM PATH, a company dedicated to refining leadership, culture, and management in hospitality and beyond.With over a decade of experience with the Batali and Bastianich group, along with pivotal roles at B&B Hospitality, Eataly, and Dig In, she has deeply influenced sustainability, environmental health, and food safety within the hospitality realm.This episode takes you through a thoughtful conversation about what defines exceptional leadership, the challenges of leadership in the restaurant sector, and her ambitions for advancing leadership education within hospitality. We discuss her impactful journey, from delivering a TED talk to establishing Women in Hospitality United during a period of significant turmoil, and her efforts in creating organizations that broadly support the hospitality industry.From our first in-person meeting in New York, where we discovered the depths of her background, to an exchange of impactful books (which we'll detail in the notes), this discussion is packed with educational insights, inspiring stories, and enjoyable moments.Geared towards professionals in the field and enthusiasts passionate about leadership, communication, and hospitality, this episode offers a comprehensive look at the industry through the eyes of a visionary. Where to find Elizabeth Meltz: LinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterBooks Mentioned in This Episode: High Output Management By Andrew GroveOne Minute Manager By Ken BlanchardThe Art of Gathering By Priya ParkerThanks for the Feedback By Douglas StoneYou're Not Listening By Kate MurphyWhy Won't You Apologize By Harriet LernerRadical Candor By Kim ScottEndurance By Alfred LansingFive Days at Memorial By Sheri FinkElon Musk By Walter IsaacsonBen Franklin By Walter IsaacsonIn this episode, we cover:(04:10) Elizabeth's background in the restaurant industry(07:44) Elizabeth's role in creating food safety procedures(11:24) Oyster Sunday & Drive Change(13:48) Elizabeth's Superpower & EM PATH(22:42) Mediation in all its forms(30:29) DISC Assessments(35:45) Circle keeping(41:59) Making team success your KPI(52:25) OKRs(59:37) Women In Hospitality United(1:04:39) Elizabeth's experience with TED Talks

When PBS first asked Italian chef Lidia Bastianich to cook for a television audience, she had one condition: She wanted them to film in her actual kitchen. A quarter century later, Bastianich is still inviting viewers into her home. About: Hosted by Meghna Chakrabarti, On Point is WBUR's award-winning, daily public radio show and podcast. Its unique combination of original reporting, first-person stories, and in-depth analysis creates an experience that makes the world more intelligible and humane. Deep dives. Original stories. Fresh takes. We'd appreciate your help to better understand On Point's podcast listeners and get your feedback — it'll take you about 10 minutes or less! Take our survey: https://www.surveymonkey.com/r/onpointpodcast  

In conversation with Heather Marold Thomason, Butcher & Founder of Primal Supply ''The cookbook author who changed the way Americans cook Italian food'' (The New York Times), Lidia Matticchio Bastianich is the author of 15 beloved culinary guides, as well a 2019 memoir, titled My American Dream. She is also the owner and co-owner of celebrated Italian restaurants in Manhattan, Pittsburgh, and Kansas City, and she hosts the Emmy-winning Lidia's Kitchen on PBS and co-hosts Nonna Senti Che Fame...Pensaci Tu, which airs on Discovery+ in Italy. Her honors include recognition from the National Italian American Foundation, several James Beard Awards, induction into the Culinary Hall of Fame, and the American Public Television Silver Award. In Lidia's From Our Family Table to Yours, Bastianich serves up traditional recipes from her childhood alongside new favorites she makes for her children and grandchildren. Because you love Author Events, please make a donation to keep our podcasts free for everyone. THANK YOU! (recorded 9/28/2023)

Town Square with Ernie Manouse airs at 3 p.m. CT. Tune in on 88.7FM, listen online or subscribe to the podcast. Join the discussion at 888-486-9677, questions@townsquaretalk.org or @townsquaretalk. For the full hour, we are joined by James Beard and Emmy Award-winning public television host and internationally renowned chef, Lidia Bastianich who discusses her new PBS special Lidia Celebrates America: Flavors That Define Us. The special features Bastianich as she travels across the country meeting with recent immigrants, refugees, and first-generation Americans to reflect on their journeys and what being an American means to them. Also, Bastianich shares details from her life including her Italian heritage and coming to America at an early age, as well as her career as a restauranteur and chef on public television. Plus, one of the two Houstonians featured in the special, Khalil Arab, calls in to share his personal story as a former interpreter for the U.S. Military in Afghanistan and his journey to the U.S. Lidia Celebrates America: Flavors That Define Us is now streaming on PBS.org and the PBS App. Guests: Lidia Bastianich Emmy Award-winning Public Television Host Internationally Renowned Chef Bestselling Author Restauranteur, Becco in New York City & Lidia's in Kansas City Khalil Arab Former Interpreter for the U.S. Military in Afghanistan SIV's and Allies Program Manager, Combined Arms Town Square with Ernie Manouse is a gathering space for the community to come together and discuss the day's most important and pressing issues. We also offer a free podcast here, on iTunes, and other apps

Today on Boston Public Radio: We began the show by talking with Arlene Isaacson about the Respect for Marriage Act, before opening the phone lines to listeners. Michael Curry discussed Andrea Campbell making history as the first Black woman to be Attorney General-elect of Mass., and questions over the future of House Speaker Nancy Pelosi. Curry is the president and CEO of the Massachusetts League of Community Health Centers. He's also a member of the national NAACP Board of Directors, where he chairs the board's Advocacy and Policy Committee. Andrea Cabral talked about recently publicized text messages revealing the coordination behind and celebration of Florida Gov. Ron DeSantis flying migrants to Martha's Vineyard. Cabral is the former Suffolk County Sheriff and the former Secretary of Public Safety. Nick Quah shared some of his favorite podcasts this month, focusing on “Björk: Sonic Symbolism,” “Richard's Famous Food Podcast,” and “My Dad Wrote a Porno.” Quah is a podcast critic for Vulture and New York Magazine. Lidia Bastianich discussed the 25th anniversary of “Lidia's Kitchen” on PBS, and shared how Julia Child influenced her career as a chef. Bastianich is a chef, cookbook author, and restaurateur. “Lidia's Kitchen” is on CREATE TV and PBS. She'll be at Eataly Boston on Tuesday, December 6 to meet people and sign books. Jon Gruber explained why Democrats are pushing to raise the debt ceiling, and potential outcomes if Democrats fail in their efforts. Gruber is the Ford Professor of Economics at MIT. He was instrumental in creating both the Massachusetts health-care reform and the Affordable Care Act. His latest book is “Jump-Starting America: How Breakthrough Science Can Revive Economic Growth and the American Dream.” We ended the show by asking listeners how they're preparing for Thanksgiving.

Tutti cuochi provetti dietro davanti alla TV.Ci sono cascato anche io questa volta. Ma solo per un attimo.Monkeys Spinning Monkeys by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/4071-monkeys-spinning-monkeysLicense: https://filmmusic.io/standard-license

Techstination, your destination for gadgets and gear.   I'm Fred Fishkin.   PBS chef and author Lidia Bastianich is out with a new cookbook for the holiday season… Lidia's A Pot, A Pan and A Bowl.  Lidia was a guest on Help and Hope for the Holidays… Episode 19 of the What's Next…Living Longer, Better...

In this episode of Personally Speaking, Msgr. Jim Lisante is joined by one of the best loved chefs, Lidia Bastianich. Lidia is an Emmy Award winning public television host, best-selling author, successful restaurateur, and the owner of a flourishing food and entertainment business. In 2008 Pope Benedict XVI chose Lidia to cook for him during his visit to New York City, and in 2015 Pope Francis also chose Lidia to cook for him during his much lauded visit to New York City. Lidia's latest book is called, “Lidia's A Pot, A Pan, and A Bowl: Simple Recipes for Perfect Meals”. She talks about her life, her family, her faith, and why cooking remains a way of connecting to others.Support the show (http://closeencountertv.com/cetvdonate.asp)

MJ's guest is seasoned sommelier, wine educator and founder of Volcanic Selections, Jeff Porter. Jeff has been featured in numerous major food and wine publications, such as The New York Times, Los Angeles Magazine, San Francisco Chronicle, Eater and The Financial Times. Jeff's sommelier career began in Napa Valley, where he worked at Tra Vigne Ristorante in St. Helena. He joined the Bastianich Hospitality Group in 2009 at Osteria Mozza under the auspice of James Beard Award winning chef Nancy Silverton. In 2011 he moved to New York to become the wine director for Del Posto. In 2014, Jeff became the Beverage Operations Director, overseeing the beverage programs for Babbo, Del Posto, Esca, Lupa, Otto, Babbo Pizzeria and more. In 2019, Jeff left the Bastianich group and began his consulting career and a web series about wine, life, and culture called Sip Trip. And in 2020, Jeff opened Volcanic Selections, an import and distribution business. Outside of beverages, Jeff is an avid at-home cook, doting father, passionate traveler, and a lover of all things barbecue.Jeff's passion for food and wine comes through, literally, in this episode. Jeff is the first guest to bring a meal - burger and fries - to accompany his wine selection of A 2019 Dolcetto D'Alba and a 2013 Henskens Rankin of Tasmania Brut Rose'. Neither disappoint. Originally from Texas, Jeff understands a good meal, and it wasn't until his college days - working at a German restaurant as a dishwasher - did he start to understand wine and all its beauty and complexities. MJ and Jeff have only just begun with this conversation, tackling items one by one such as how Jeff went from a small suburb north of Dallas to the inner city of Los Angeles working as a teacher for Teach for America, right out of UT-Austin. Jeff talks about the inspiration he gained from his father who gifted him WINE by Hugh Johnson; his time at Tra Vigne Ristorante and how he learned he had one job: make people happy; essentially throwing a party each and every night. It's Part 1 with Jeff Porter, and it's a juicy one. A huge thank you to Jeff Porter! Follow him on IG @drinkeatlove Check out Volcanic Selectionshttps://volcanicselections.com/ Follow them on IG @volcanicselections This episode's in studio wine:2013 Henskens Rankin of Tasmania Brut Rose'2019 Bartolo Mascarello Dolcetto d'Alba______________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers and wine drinkers! Don't forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor Skurnik Wine and Spirits, one of the most trusted names in wine for the past 30 plus years. Check them out: https://www.skurnik.com/ Love this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_ See acast.com/privacy for privacy and opt-out information.

4PM - Hanna Scott: Shootings across Seattle leave 4 dead, 7 injured // Rachel Belle: $600,000 sexual harassment settlement reached in Batali & Bastianich case // Your lawn isn't just a patch of grass. It's a window into your soul See omnystudio.com/listener for privacy information.

Cosa fa un'americana in Friuli? Prepara i dolci! La storia di Annie comincia da New York, dove ha conosciuto la famiglia Bastianich. In Italia arriva circa 8 anni fa, per lavorare all'Orsone di Cividale. Poco prima dell'arrivo della pandemia ha deciso di intraprendere un suo percorso personale di pasticceria e fondare Sugarfix. In questa puntata Annie ci ha raccontato la sua storia e ci ha svelato qualche segreto delle sue ricette.

Bastianich, mondo della ristorazione e molto altro 

Techstination, your destination for gadgets and gear.   I’m Fred Fishkin.      Recipes for staying together…online.    During the pandemic…all of us…young and old…have had to deal with social isolation to varying degrees.    For those who are older…it can be devastating.  But on this month’s Living Longer...

Benvenuti alla ottava puntata della seconda stagione del Podcast del Kactus con Sonny & Benny! Ma di cosa abbiamo parlato questa volta? In una chiacchierata confidenziale, abbiamo intervistato Giulia Brandi, una delle più amate concorrenti della sesta edizione di MasterChef Italia. Per ulteriori informazioni, contattateci via mail all'indirizzo podcastdelkactus@gmail.com oppure attraverso le nostre pagine ufficiali: Facebook (Podcast del Kactus con Sonny & Benny) ed Instagram (@podcastdelkactus). Grazie per l'ascolto e buon divertimento!

“…drinkable purple of astonishing delightfulness,” Cassiodorus, a Roman statesman, said of the Recioto wines of Valpolicella in the 6th century. This episode explores the Valpolicella appellations, region, grapes, styles and history. Which wines were discovered by mistake - and are still "astonishing delightfulness" to this day, and what does Ernest Hemingway have to do with any of it? Resources from this episode: Books: Grapes and Wines: A comprehensive guide to varieties and flavours, Clarke, O. and Rand, M. (2010) Oxford Companion to Wine, 4th Edition, Robinson, J. and Harding, J. (2015) Vino Italiano: The regional wines of Italy, Bastianich, J. and Lynch, D. (2005) World Atlas of Wine, 7th Edition, Johnson, H. and Robinson, J. (2013) Websites: Do Bianchi (16 Jan 2012): Hemingway’s Valpolicella and the Quintarelli Legacy https://dobianchi.com/2012/01/16/hemingways-valpolicella-and-the-quintarelli-legacy/ Consorzio Tutela Vini Valpolicella http://cms.consorziovalpolicella.it/en/valpolicella-doc Decanter Magazine (10 April 2017): The Alpha and Omega Wine, Jefford, A. https://www.decanter.com/wine-news/taste-valpolicella-ripasso-recioto-366038/ Italian Wine Central https://italianwinecentral.com/denomination/valpolicella-doc/ Somm Journal (April/May 2020): Unraveling Valpolicella, Leicht L. https://online.fliphtml5.com/rjut/fofc/ Podcast: Glass in Session®: (2020) S3E4: Wine from Dried Grapes https://glassinsession.libsyn.com/s3e4-wine-from-dried-grapes   Glass in Session® is a registered trademark of Vino With Val, LLC. Music: Addict Sound (Jamendo.com cc_Standard License, Jamendo S.A.)

Benvenuti al tredicesimo episodio della sezione Apocalypse del Podcast del Kactus! L'Apocalisse è vicina o la stiamo già vivendo? A questa e ad altre domande non abbiamo delle vere risposte, ma solo teorie e speculazioni. L'unica certezza che abbiamo è che mascherina, guanti e disinfettante saranno le nostre nuove compagne di vita! In questo episodio, intervistiamo la strepitosa Agnese Gullotta. La nostra ospite, come risaputo, ha partecipato alla seconda edizione di Masterchef Italia riuscendo ad entrare di diritto nella rosa dei concorrenti più memorabili e talentuosi nel programma più seguito dagli amanti della cultura culinaria e gastronomica (come noi). Per ulteriori informazioni, contattateci via mail all'indirizzo podcastdelkactus@gmail.com oppure attraverso le nostre pagine ufficiali: Facebook (Podcast del Kactus) ed Instagram (@podcastdelkactus). Grazie per l'ascolto e buon divertimento!

Benvenuti al decimo episodio della sezione Pandemic del Podcast del Kactus con Sonny & Benny! Il 3 Aprile è passato, ma il popolo italiano è ancora barricato in casa nel rispetto della proroga della quarantena imposta dagli ultimi aggiornamenti legislativi del Governo. "Tutti insieme per sconfiggere il nemico invisibile": è questo il motto, lanciato dal nostro Presidente del Consiglio dei Ministri, Giuseppe Conte, che dobbiamo imprimere nei nostri cuori in questi tempi così oscuri. Il Podcast del Kactus, per stimolarvi a non uscire da casa, proseguirà con la sua versione redux portandovi a riflettere sul senso della vita e sul mondo che ci circonda. In questo episodio, intervistiamo il grande Ivan Iurato, il concorrente della seconda edizione di MasterChef Italia che ha portato con semplicità e genuinità il concetto di sicilianità all'interno del programma di cucina più seguito nella storia della televisione. Per ulteriori informazioni, contattateci via mail all'indirizzo podcastdelkactus@gmail.com oppure attraverso le nostre pagine ufficiali: Facebook (Podcast del Kactus) ed Instagram (@podcastdelkactus). Grazie per l'ascolto e buon divertimento!

Ospite in studio il Dott. Federico Ferrero medico nutrizionista nonchè vincitore della terza edizione di Mastechef Italia nonchè grande appassionato di vini vivi ci spiega perchè bere vino buono fa bene allo spirito un pò come Tinder!

In this episode of the PC Podcast, restaurateur, cooking show host, and author Lidia Bastianich explains how her love for cooking connects her to her childhood in Italy. Bastianich visited PC for Homecoming Weekend, Oct. 4-6, to discuss her memoir, My American Dream: A Life of Love, Family and Food, and to see her grandson, Miles Bastianich '22. The conversation was facilitated by Edward A. Iannuccilli, M.D. '61, a retired physician who has written books about growing up in an Italian-American family.Follow the Providence College Podcast on Apple Podcasts, Spotify, Soundcloud, Stitcher, Google Play and YouTube.Visit Providence College on Facebook, Twitter, Instagram, YouTube, Snapchat, and LinkedIn.

Battisti, The Police, Eugenio in Via di Gioia, Liam Gallagher, Abbey Road, The Beatles, PFM, Live, Lizzo, Bastianich

Battisti, The Police, Eugenio in Via di Gioia, Liam Gallagher, Abbey Road, The Beatles, PFM, Live, Lizzo, Bastianich

Luke Boland has come through some of the most celebrated dining rooms in New York, working with Batali/Bastianich and the Major Food Group at destinations including the Grill and Del Posto to name a few. Luke is an award-winning Sommelier and Beverage professional with a keen eye towards the business. He is now the Wine Director at what is arguably the hottest restaurant in NYC, Crown Shy in the Financial District. The Grape Nation is powered by Simplecast.  

Battisti, The Police, Eugenio in Via di Gioia, Liam Gallagher, Abbey Road, The Beatles, PFM, Live, Lizzo, Bastianich (seconda parte)

Battisti, The Police, Eugenio in Via di Gioia, Liam Gallagher, Abbey Road, The Beatles, PFM, Live, Lizzo, Bastianich (prima parte)

Battisti, The Police, Eugenio in Via di Gioia, Liam Gallagher, Abbey Road, The Beatles, PFM, Live, Lizzo, Bastianich (prima parte)

Battisti, The Police, Eugenio in Via di Gioia, Liam Gallagher, Abbey Road, The Beatles, PFM, Live, Lizzo, Bastianich (seconda parte)

In this episode, Monty Waldin interviews wine producer, restaurateur, MasterChef TV star, and musician Joe Bastianich. Tune in for a fantastic interview where Bastianich talks openly about his Italian origins and his relationship with Italian culture. Joe tells Monty that his parents came to America from the contested North-Eastern territory of Istria (former Italian territory and now Croatian) and set up an innovative and successful restaurant business in New York City. After talking about his upbringing in New York, Joe unveils his passions for rock music, good food and good wine—the latter culminating in starting the family winery in 1997 in the Colli Orientali area of Friuli Venezia Giulia. Joe tells Monty about his non-interventionist wine-making philosophy, marketing wine to millennials, and wine and food pairings. Enjoy Monty Waldin’s exclusive conversation with Italian wine and food celebrity Joe Bastianich!

In this episode Monty Waldin talks to Jeffrey Porter, Beverage Director at Batali & Bastianich Hospitality Group in New York. Jeffrey shares his exciting and multifaceted professional story in the beverage industry in the US, from his experience as a sommelier in restaurants in the Napa Valley, to winemaking in California, to his current experience—with an Italian twist!—with the Batali & Bastianich Hospitality Group in New York. Tune in to meet a knowledgeable, dedicated, and humble sommelier sharing his passion for wine!

Lidia Bastianich's American Dream Smithsonian Associates, Interview Series For cookbook author, television personality, and restaurateur Lidia Bastianich, her story begins with an upbringing in Pula, a formerly Italian city turned Yugoslavian under Tito's communist regime. She enjoyed a childhood surrounded by love and security—despite the family's poverty—and learned everything about Italian cooking from her beloved grandmother, Nonna Rosa. During our interview, Lidia Bastianich discusses, that when the communist regime began investigating the family, they fled to Trieste, Italy, where they spent two years in a refugee camp waiting for visas to enter the United States, an experience that shaped Bastianich for the rest of her life. At 12, she started a new life in New York. She began working in restaurants as a young teenager, the first step in a food career that would make her name. Drawing on her new book, My American Dream (Knopf), Bastianich shares the vivid story of the fulfillment of that dream. Join her for a conversation with Joe Yonan, food and dining editor for the Washington Post, as she discusses her close-knit family, her professional ascent, and the dedication and passion for food that led to multiple restaurants, many best-selling cookbooks, and 20 years on public television as the host of her own cooking show. Please note this event at the Smithsonian Associates is SOLD OUT, and for more information, please listen to the interview, or call:     202 633 3030

From Chicago’s famed Spiaggia (Joe Flamm), to Brooklyn’s funky Phil and Anne’s Good Time Lounge (Food Network’s Anne Burrell), Kate and Rick share their experiences - okay, let's call them reviews - of celebrity chef-owned restaurants. Also on the list are Manhattan’s Becco by the great Lidia Bastianich, and Amada by Jose Garces (well, sort-of kind-of, we didn’t get past the drink). Rick subjects Kate to another quiz, this time on celebrity-owned restaurants (get ready to play along), and they include a bonus review Chicago’s RPM Steak, whose partners include celebrity couple Bill and Giuliana Rancic (he was the first Apprentice winner and she was co-host of E! News). They also introduce their very complicated and scientific rating system (please don’t hate us too much Anne Burrell, WE STILL LOVE YOU!).

In this episode of the Chewing food and health podcast, co-host and Chicago Tribune food reporter Louisa Chu talks to Emmy Award winning chef and author Lidia Bastianich. Plus Louisa visits Chinatown with Dumpling and Bacon Fests founder Seth Zurer. Then podcast co-host and WBEZ health reporter Monica Eng explores surprising Taiwanese food at a Gold Coast Chicago restaurant for the series she likes to call What Chinese People Eat When Chinese People Go to Chinese Restaurants, but Will She Eat It?

in questo epsiodio si parla di Instagram, un libro di Bastianich e un best seller di Gary Vaynerchuk sul come fare soldi con il web e le proprie passioni

in questo epsiodio si parla di Instagram, un libro di Bastianich e un best seller di Gary Vaynerchuk sul come fare soldi con il web e le proprie passioni

Sabino a Masterchef al cospetto dei grandi chef, Cracco e Bastianich.

Il concorrente di Masterchef, Sabino, al cospetto dei 3 severi giudici, Cracco, Bastianich, Cannavacciuolo.

This week on The Main Course, host Patrick Martins welcomes Chef Josh Laurano to the program. Having completed his first three months as Executive Chef at Lupa in New York City (starting there years ago as a line cook), Josh checks in with Patrick and shares his notable past experiences at Batali & Bastianich restaurants such as: Del Posto, Babbo, and Terry Market in Port Chester. The two also discuss Josh's personal background and how it inspired him to gravitate to the kitchen, starting with the woman known as the knish queen of West Virginia: Josh's mom. She owned and operated a local organic bakery while his dad had a vegetarian restaurant in New Jersey. Josh also addresses the grass-fed beef movement with his thoughts and even offers some tips when cooking with the leaner cuts of meat. Navigating Josh's impressive career with the B&B Hospitality Group, Patrick gets the details of the inner workings of these successful kitchens. This program was brought to you by Rolling Press. “I try and eat, when I can, the meats that you guys stand behind; locally, organically, delicious meat. Fundamentally, as a chef and a consumer it really comes down to the taste of the product.” [5:44] “You have a couple of options as a young cook starting out. You can work and then party and not do anything in between, or can work and read and you can figure out, “alright I overcooked this, why did I do it.”… So, maybe that helped propel me faster.” [9:13] “You can't just say I cook food and I'm a chef. We are responsible for the entire dining experience.” [13:46] –Josh Laurano on The Main Course

Ep. 82 - Restauranteur, Masterchef Co-Host, Italian wine expert, and marathon runner are all things this week's guest are known for.  But did you know that Joe Bastianich also has his own band, The Ramps.  We talk to him about that (spoiler: they're huge in Italy) as well as his music experiences growing up in Queens- whether it be listening to his family play polka music in the living room, or sneaking off to the pier by the west side highway in NYC to see The Smiths, The Clash, and Miles Davis.  We also talk about how revolutionary the music was at the beginning of Babbo w/ Mario Batali, Tom Colicchio's guitar playing, Gordon Ramsay's obsession with Abba, and at the very end Graham Eliott returns to the podcast- for the sole purpose of being ridiculed by Joe.

From 2012 to 2013, Americans consumed an estimated 294,000 metric tons of olive oil, most of which was imported from Italy. But how do you know if Italian olive oil is really Italian? A New York Times report recently claimed that a lot of Italian olive oil actually comes from countries including Spain, Morocco and Tunisia. What’s a home cook to do when looking for an authentic Italian olive oil? Restaurateur Lidia Bastianich offered some characteristically sensible advice for choosing an olive oil: Trust your sense of taste. “We have an apparatus, which is our mouth, which is quite telling,” said the Emmy-winning television host. “To each of us, it tells a different story because we have a different story. So I think it’s pretty safe to say that everybody should sit down, and taste the olive oil, and look for the aroma, the intensity in the mouth, the viscosity in the mouth, and what they love." While Bastianich admitted to having a veritable apothecary of Italian olive oils in her own pantry, she said that the average home cook only needs about three types — one from each region of Italy. “I would take one from the north of Italy — from Liguria, the lake regions, Friuli, where I come from — and because of the climate, the olive oil tends to be buttery and lighter in that area,” she explained. Central Italy, around Tuscany, is known for producing olive oils with robust, peppery flavors. “Unless it burns the back of their throat, those Tuscans don’t like it,” she said. “And what that oil is really good for is for tomatoes, grilled stuff — kind of on the grill, off the grill steak, chicken.” (Photo: Lidia Bastianich/Diane DeLucia) Then in Southern Italy, near Sicily, olive oils tend to be grassy, herbal, and intense. Bastianich, the author of Lidia’s Commonsense Italian Cooking, recommends those for soups. In addition to region, the grade of olive oil also matters. She explained that extra virgin olive oil has the lowest amount of oleic acidity, making it more aromatic and smooth. “It means the tannins are less, there’s less residue, the acidity is less because of the tannins, and it just tastes better,” Bastianich said. And because heat breaks down the flavonoids that give extra virgin olive oil its delicate, balanced flavor, “you should alter it as little as possible,” she said. “You should really use it as raw.” That’s also why cold-pressed olive oils are always better. If you’re purchasing lower grades of olive oil, which are marked “virgin” or “regular,” save those for high-heat applications like braising. Bastianich said that she sometimes uses lower-grade olive oils to sear or saute meat initially. Then she removes the food from the used olive oil and finishes the dish with extra virgin oil. That’s also a more judicious application of the more expensive, high-grade oil. Once you’ve selected the olive oils that you like the best, be sure to store it in a way to maximize freshness. “Olive oil is molecularly unstable so therefore it oxidizes very quickly," Bastianich explained. "That’s why it’s good for us — because it has a hydrogen that looks for oxygen." That quality also means that it will also go rancid if stored improperly. “Even if you buy [olive oil] in a big bottle, put it in smaller bottles, where the bottles are full,” she advised. “[Put it] in a green bottle or dark bottle or keep it in a dark place... and in a cool place.” Once you’ve selected the flavor of olive oil that you like the best, try it out in Bastianich’s recipe for olive oil and rosemary spaghettini, which is below. OLIVE OIL AND ROSEMARY SPAGHETTINISpaghettini all’Olio e Rosmarino This is a perfect example of a minimal- ingredient recipe that is delicious and easy. It’s based on one of the primary flavors in Italian cuisine: rosemary. You will often see rosemary used in flavoring meats and roasts, because it has such an intense and rich fl avor. But in this recipe, cooked in some butter to release its aroma, it makes a perfect sauce for spaghetti. Be sure to top it with some grated cheese. This is a great dish! Serves 6 Kosher salt 1 pound spaghettini 2 tablespoons extra- virgin olive oil 3 tablespoons unsalted butter 2 bushy rosemary sprigs, needles stripped from the stems (about 3 tablespoons) 6 tablespoons chopped fresh Italian parsley 1 cup grated Grana Padano or Parmigiano- Reggiano Bring a large pot of salted water to a boil. When you begin preparing the sauce, begin cooking the pasta. In a large skillet, over medium- high heat, melt the butter in the olive oil. When the butter is melted, add the rosemary, and cook until the needles are sizzling and the rosemary is fragrant. Ladle in 1 cup of pasta water, and simmer to reduce by half. Stir in the parsley. When the pasta is al dente, remove with tongs directly to the skillet. Toss to coat the pasta with the sauce. Remove the skillet from the heat, toss with the grated cheese, and serve. Excerpted from LIDIA’S COMMONSENSE ITALIAN COOKING by Lidia Bastianich. Copyright © 2013 by Tutti a Tavola, LLC. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

The sizzle of onions, the clicking of toasted rice, the whoosh of wine added to a hot pan, and the viscous burble rice cooking in stock — these are the sounds of making risotto. Cookbook author Lidia Bastianich listens for these audial cues when making the creamy rice dish, and lets her five senses guide her through each step. “Cooking is about the ingredients and responding, but risotto specifically is about the technique,” said Bastianich, whose most recent cookbook, Lidia’s Commonsense Italian Cooking, is out this week. Instead of being intimidated by a long list of instructions or ingredients, the Emmy-award winning television host said that the key to mastering risotto is understanding and perfecting the basics. First, be sure to use a wide, heavy-bottomed pan to ensure even distribution of heat. Then begin building a flavor base by sauteing onions, scallions, or leeks, softening them with a little stock. Once the liquid is evaporated, toast the short-grain rice so that the kernels form a protective casing. This prevents the short-chained starches found in risotto rice (Arboria, Carneroli, and Vialone Nano) from leaking out too quickly and becoming mush. “It doesn’t get toasted like toast, that color… you just hear that clickity sound,” Bastianich said. “You’re stirring it almost like a dry stir-fry with onions and the oil.” Then splash in good white wine — the rule of thumb is to never cook with something you wouldn’t drink. “You let that sort of fizz and dehydrate and then you begin the… periodical addition of this flavored stock,” she added. The stock (or even water) should be hot so that it doesn’t impede the cooking of the rice. Risotto has a reputation for being notoriously time- and labor-intensive because the stock must be added a few cups at a time. Added all at once, the rice breaks down too quickly and becomes mush. Lidia estimated that the addition and cooking-down process should take between 8 to 10 minutes. (Photo: Lidia Bastianich/Diana DeLucia) “When the rice is done to your [liking], taste it,” advised Bastianich. “You take it off the heat and you — mantecare is the process — you whip in some room temperature butter. Whisk it in vigorously. Then you add the grated grana padano and then you whisk it again and you serve it immediately.” The heat from cooking breaks down the flavinoids in the butter and cheese, so adding those fats at the beginning of the cooking process is less effective. It may flavor the rice a little and create a delicious aroma, but the rich taste will be mostly lost. Instead, as a finishing step, mantecare maximizes the flavor, possibly even allowing you to use less butter and cheese. Once you get the hang of those steps, adding ingredients to star in your risotto is simple. Just incorporate them in depending on how long they take to cook. “Shrimp take two minutes to cook,” said Bastianich. “You add them toward the end… You like a venison risotto? You need to cook that about an hour before, make a good venison sauce, and then add it into risotto as it is cooking.” Feel free to use whatever happens to be in your pantry or refrigerator. Bastianich said the only rule might be to stay away from sweet concoctions. Otherwise, go for it. “That’s the beauty of risotto,” she said. “You can make it any flavor you want. It’s a great carrier.” Below, try a recipe for Lettuce Risotto from Lidia’s Commonsense Italian Cooking, which Bastianich wrote with her daughter, Tanya Bastianich Manuali.   LETTUCE RISOTTORisotto alla Lattuga  Risotto is always a delicious option for dinner, but for those times when you have nothing to flavor your risotto with, look in the salad bin of your refrigerator and make a great risotto with your salad greens. Lettuce is recommended in this recipe, but another great, economical version is with the tougher outer leaves of any salad green you have in the refrigerator. Use the tender, heart part of the greens to toss a green salad that you can serve alongside the risotto. You will have a balanced and delicious meal, and you will have found a use for everything, wasting nothing. I feel a great sense of accomplishment when I use every morsel of food. I hate waste. Serves 6 7 cups or more hot Chicken Stock, preferably homemade (page 55) Kosher salt ¼ cup extra- virgin olive oil 1 cup chopped onion 1 cup chopped leek, white and light- green parts only 2 cups Arborio rice 1 cup white wine 8 ounces outer lettuce leaves (romaine, Bibb, etc.), shredded 2 tablespoons unsalted butter, cut into pieces ½ cup grated Grana Padano or Parmigiano- Reggiano Bring the chicken stock to a simmer in a medium saucepan, and season with salt. Heat the olive oil in a large, shallow, straight- sided pot over medium heat. Once the oil is hot, add the onion and leek, sauté for 1 minute, then ladle in ½ cup hot stock to soften the vegetables. Cook until the vegetables are tender and stock has evaporated, about 5 minutes. Raise the heat to medium- high. Add the rice all at once, and stir continuously until the grains are toasted but not colored, about 2 minutes. Add the wine, and cook until the liquid is almost absorbed. Add the shredded lettuce, and cook until wilted, about 2 to 3 minutes. Ladle in about 2 cups of the stock, stir, and cook until almost absorbed, about 5 minutes. Ladle in 1 more cup of the stock, and again simmer until the liquid is almost absorbed. Continue cooking and adding stock in this manner until the rice is cooked al dente but still with texture, about 15 to 20 minutes in all. When the risotto is creamy, turn off the heat. Beat in the butter, stir in the cheese, season with salt if necessary, and serve. Excerpted from LIDIA’S COMMONSENSE ITALIAN COOKING by Lidia Bastianich. Copyright © 2013 by Tutti a Tavola, LLC. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Wayne Young, of Bastianich, Friuli, tells us about the differences making red and white wine! #Bastianich #Fruili #winemaking