Podcast appearances and mentions of elizabeth minchilli

Episode #141: Sophie MinchilliThis week, Sophie Minchilli joins us to #TalkCookbooks.Sophie leads food tours around Italy with her mother, cookbook author and previous Salt + Spine guest Elizabeth Minchilli. The two lead food lovers through Rome, Umbria, Puglia, and other destinations.Growing up in Italy with a cookbook author as a mother, Sophie's life has always revolved around food. She left briefly for university in London, before moving back home to Rome to devote her career to food.Now, Sophie's out with her first book—The Sweetness of Doing Noting: Live Life the Italian Way with Dolce Far Niente. It's part cookbook, with a few recipes, but mostly it's a guide to the southern Italian philosophy of “dolce far niente” and finding pleasure in the everyday.As Sophie writes, “How often do you focus on being in the moment, doing nothing? Whether it's sitting outside at a cafe watching the world go by, whiling away the hours with your loved ones sipping a glass of wine or being immersed in nature at the beach taking in the sun, these seemingly ordinary moments are the ones that bring happiness in the long run and highlight the joy in living.”In today's show, we're talking with Sophie about growing up in Rome and Umbria, her career in food tourism and writing, and putting her to the test in our culinary game.I hope you enjoy my chat with Sophie.Bonus Content + Recipes This WeekThis week, paid subscribers will receive three featured recipes from Sophie's The Sweetness of Doing Nothing: her Carbonara and Amatriciana as well as Insalata Di Finocchi E Arance, which marries fennel, orange, and black olive.Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

Finally, I'm back in Italy again – albeit virtually! This week I'm in Rome speaking with Christina and Alessia from the Anglo American Bookshop and author, photographer, and advocate of Italian artisans and regenerative travel, and of course, food and Italian culture, Elizabeth Minchilli.Enjoy!Mandy Here's a list of links, authors, and books mentioned in this podcast. Anglo America Bookshop Facebook PageAnglo American Bookshop WebsiteAnglo American Bookshop InstagramMarigold Restaurant & Micro Bakery RomeMarigold InstagramElizabeth Minchilli WebsiteWeek In Italy Food Tours With Elizabeth and SophieElizabeth's Eat Italy AppsElizabeth Minchilli BooksElizabeth Minchilli NewsletterElizabeth Minchilli InstagramElizabeth Minchilli YouTubeThe books listed below are available through your local indie bookshop!Clash of Civilizations Over an Elevator in Piazza Vittorio – Amara LakhousOpen – Andre AgassiSweet Bean Paste – Durian SukegawaThe Italian Table – Elizabeth MinchilliJoy of Cooking – Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker, Megan ScottEssentials of Classic Italian Cooking – Marcella HazanIndian-ish – Priya Krishna  Support the show

Hi everyone! I start this episode with some big news: I've moved to Italy! And in the spirit of that move, I'd like to introduce you to someone who knows Italy like the back of her hand, adores it, and will make you want to eat pasta straight away.Sophie Minchilli was raised in Rome, Italy, to an Italian father and American mother (you may know of her mom -- author Elizabeth Minchilli, @eminchilli) and she is passionate about sharing Italian culture. In this conversation, we have a fun, nuanced chat about Italy -- we talk about the huge regional differences in Italy, making friends with the older generation here, and some of her favorite dishes from the part of Italy where I'm living (Puglia).Sophie and Elizabeth team up to do food tours all around Italy! - you can find more information here: https://www.elizabethminchilli.com/week-in-italy/andhttp://www.sophieminchilli.com/food-tours/Follow Sophie on Instagram: @sminchilliWatch her make Orecchiette con Le Cime Di Rapa: https://www.instagram.com/tv/CHdRNgiiLVF/Join my Patreon community for perks & rewards! : https://www.patreon.com/katiequinn See acast.com/privacy for privacy and opt-out information.

Ellizabeth Minchilli joins Linda from Rome to talk about the regeneration of Italy's hospitality industry and an opportunity to experience and learn about the local culture in villages outside the cities.Photo Courtesy of SextantioHeritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

[REBROADCAST] Italian cookbook author Elizabeth Minchilli joins us to discuss her cookbook, The Italian Table: Creating festive meals for family and friends.   Recipe courtesy of Elizabeth Minchilli    Spaghetti alla Vigliacca COWARD’S SPAGHETTI This sauce is all about the pancetta. It uses a HUGE amount of pancetta per person. It is what it is. And what it is, is amazing. When my daughter Sophie and I were at Rocco’s recently we got into a discussion with the owners about the amount of pancetta in the dish, because the quantity was more than you’d usually see atop a plate of pasta. Sophie was definitely on “Team More” with Rocco the chef. I felt it was a bit too much. The following recipe is the happy medium. But one thing to keep in mind is that since pancetta is the only thing going on here, try to get ahold of the best pancetta possible. Definitely do not substitute bacon and absolutely do not use anything smoked. While Trattoria Rocco makes this with run-of-the-mill spaghetti, and it’s pretty great, when I make it I try to use a more artisanal brand like Faella or Gentile from Gragnano. The quality really does make a difference. You can serve the dish with ground chile pepper (Rocco sprinkles a bit along the edges of each plate). Traditionally this dish is not served with grated cheese. If you’re wondering why it’s called Spaghetti alla Vigliacca, I have no idea. And after much research, seemingly no one else does either. SERVES 4 OR 5 reserved pasta water. Turn up the heat and finish cooking the pasta, mixing well to distribute the pancetta and fats over the strands of spaghetti. Garnish with the parsley. Serve immediately. NOTE The pancetta pieces tend to congregate at the bottom of the pan or bowl. When serving, stir well and make sure everyone gets their fair share of pancetta!   3/4 pound pancetta 2 tablespoons of extra-virgin olive oil, plus an additional tablespoon if needed 2 or 3 small Italian dried or fresh chile peppers (peperoncino), to taste Sea salt, for the cooking water 1 pound of spaghetti Minced parsley for garnish Pancetta often comes with the skin attached; if so, trim this off with a sharp knife. Slice the pancetta against the grain into 1/4-inch slices. Cut each slice into 1/4-inch pieces, across the rows of fat, resulting in about 11/2 cups of little log-shaped, fat-striated pieces. Pour the olive oil into a pan large enough to fit the drained pasta later, then add the pancetta and chile peppers. Turn on the heat to medium- low and let the pancetta cook slowly and render its fat slowly. The desired texture is chewy; it shouldn’t burn or even become crispy. While you are cooking it, if it looks very dry, as if there isn’t enough fat, add another tablespoon of olive oil. You can tell it is done when the fat loses its translucent look and becomes opaque. It should take 10 minutes or so. Remove from the heat. Bring a large pot of salted water to boil. Add the spaghetti and cook until almost al dente. Drain, reserving 1 cup of the pasta water. Add the pasta to the pan with the pancetta, along with the reserved pasta water. Turn up the heat and finish cooking the pasta, mixing well to distribute the pancetta and fats over the strands of spaghetti. Garnish with the parsley. Serve immediately.   NOTE The pancetta pieces tend to congregate at the bottom of the pan or bowl. When serving, stir well and make sure everyone gets their fair share of pancetta!  

Elizabeth Minchilli is an ex-art-historian turned lifestyle and travel writer, turned food writer. She is the author of multiple books, including Eating Rome, Italian Rustic, and The Italian Table. We talk about the intersection of architecture and dining, the importance of considering space alongside food. Meant To Be Eaten is powered by Simplecast.

This week, we’re excited to welcome ELIZABETH MINCHILLI to Salt + Spine, the podcast on stories on cookbooks.Elizabeth is the author of nine books, including three cookbooks. Her latest cookbook, The Italian Table, is a resource for entertaining the Italian way. Chronicling a dozen unique menus and dinners Elizabeth created across the country, the book is a guide to hosting Italian-style dinners in your own home.In today’s episode, we’re talking with Elizabeth about her latest book, about Italian dining culture and rules, and how she approaches her cookbooks.Also in today’s show:We’re catching up with food writer and cookbook reviewer PAULA FORBES to discuss a seminal baking book being reissued this year.And: We’re stopping by OMNIVORE BOOKS in San Francisco to chat with CELIA SACK.Bonus Salt + Spine Features:Recipe: Torta di Spinaci (Spinach Tart)Recipe: Rotolini di Zucchini con Ricotta (Ricotta-Stuffed Zucchini)Buy the Book: Amazon and Barnes & Noble See acast.com/privacy for privacy and opt-out information.

This episode we welcome Elizabeth Minchilli (https://www.elizabethminchilli.com/about/)into our kitchen to discuss her cookbook, The Italian Table (https://www.booklarder.com/books/info/the-italian-table-creating-festive-meals-for-family-and-friends). A former academic, Elizabeth now leads food tours throughout Italy, blogs and wrote the app, Eat Italy (https://apps.apple.com/us/app/eat-italy/id980192497). The Italian Table showcases typical and delicious Italian menus to help you visit Italy from your own kitchen. Enjoy this talk and purchase your copy of The Italian Table (https://www.booklarder.com/books/info/the-italian-table-creating-festive-meals-for-family-and-friends)here. The Italian Table https://files.fireside.fm/file/fireside-uploads/images/1/199050da-a97f-4b71-bd06-c02fc80ac185/DQjIMxgj.jpg Special Guest: Elizabeth Minchilli.

On a continued Italian kick, Diane interviews author and food tour operator Elizabeth Minchilli about her new cookbook, The Italian Table. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cutting the Curd is powered by Simplecast.

Take a trip with Elizabeth Minchilli as she eats her way through Italy. 

Amy chats with "The Italian Table" author Elizabeth Minchilli

Americans have a love affair with Italy and Italian food and few more so than our speaker, Elizabeth Minchilli, who has written eight books on the joys of Italian life. Her latest book, The Italian Table, delivers both parts of the fantasy and reality of meals as they would be eaten in Italy. Combining menus and recipes with visual experience and inspiration—as well as insight into the traditions of the food and celebrations—it serves as a practical resource that gives home cooks and hosts step-by-step guidance on how to recreate these fabulous meals at their own tables. MLF Organizer: Cathy Curtis MLF: Food Matters Learn more about your ad choices. Visit megaphone.fm/adchoices

Tweet D and L Coffee Service Inc. and Sysco Corporation CAKE from Sysco at www.trycake.com/smallbites to get $750 off activation costs present the #1 listed “Food Radio show Philadelphia”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio this Sunday, May 5th at 635pm EST with a stellar lineup. We are happy to happy welcome Elizabeth Minchilli who is the author of many books on the joys of Italian life. She has written for over 40 magazines, and today shares her passion for Italy through her blog, best-selling apps Eat Italy for iTunes and Android, and through her food tours in Italy. She will join us to talk about her newest book “The Italian Table: Creating festive meals for family and friends” from Rizzoli New York. The Italian Table delivers both parts of the fantasy and reality of Italian meals as they would be eaten on location. Combining menus and recipes with visual experience and inspiration--as well as insight into the traditions of the food and celebrations--it serves as a practical resource that gives home cooks and hosts step-by-step guidance on how to re-create these fabulous meals at their own tables. Still thinking of Italy, we will have in studio Domenick Crimi the owner of Cappuccio's Meats in the heart of the 9th Street Italian Market Philadelphia in South Philly Cappuccio's Meats sells Old-World Style handmade sausages and is an artisanal butchery with cured meats, dry ages steaks, chops, and other cuts of the highest quality meats all butchered on premise and never processed at a third party location. Go and bring Old-World Style and Quality to your modern family's dinner table. With warm weather finally arriving, enjoying beverages outdoors is back again. We will have joining us Len Boris the Director of Beverages for Fearless Restaurants to talk about their summer cocktail menu. He oversees great dining destinations like Moshulu, White Dog Cafe, Daddy O Hotel Restaurant, Louie Louie, Tuckers Tavern, Plantation Restaurant and Bar, and Autograph Brasserie. With a passion for food and unique setting, Fearless Restaurants will inspire and delight you with an adventuresome dining experience. Then trying to revive the East Coast – West Coast rivalry like the old days of rap between Diddy Bad Boy Records and Dr Dre Death Row Records we will have on Cassie Hepler of ExplorewithCassie a lifestyle and travel blog to discuss who is better when it comes to food and drinks. Who will come out on top, the East Coast or West Coast? Hopefully no one gets hurt with this new battle brewing in the culinary world. Last but certainly not least, we are thrilled to be joined by Venus DeMarco who is an author, motivational speaker, and health coach. It has become her mission to make a positive difference in people's lives, from the simplest circumstances to many of the most disturbing illnesses facing mankind. In this lifetime, her goal is to motivate people to take their “Health” into their own hands and not wait to change until after they become ill, but instead make wellness and health a priority! Small Bites Radio's resident Vegan Food Chef Christina Martin of Cooking to Nourish will also be back in studio for some fun and food talk with us and our guests. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized for Blog Eating in SJ, John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com.D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, PhillyBite Magazine Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. https://wildfireradio.com/small-bites/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. Go to www.trycake.com/smallbites and you and our listeners can get $750 off the activation fee. That's a 75% discount. And with that discount, you get a user-friendly Point of Sale solution that includes cloud reporting and world-class 24/7 support. CAKE is the Point of Sale system that lets bar & restaurant owners focus on the guest experience and STOP worrying about tracking every sale as CAKE does that for you. You can automatically save information and review it later, from anywhere. The post Small Bites – Episode 110 appeared first on Wildfire Radio.

I just got back from Italy, where I recorded a few interviews. First up, Elizabeth Minchilli, one of the best-known American food writers living there. We talk about the path that brought her to Italy thirty years ago, her new book The Italian Table, and the culinary tours she leads with her daughter Sophie. 

The Italian TableBy Elizabeth Minchilli Intro: Welcome to the Cookery by the Book podcast. With Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors. Elizabeth: Hi, I'm Elizabeth Minchilli and my latest cookbook is The Italian Table.Suzy Chase: The Italian Table is glorious, from the recipes to the photos. The first thing you see when you open the cookbook is the stunning kitchen with rustic blue and white tile, and blue and white plates hung on the wall. Is this your kitchen?Elizabeth: Oh, I wish! That's a kitchen in a beautiful castle outside of Rome. Although I've spent a lot of time in it.Suzy Chase: Oh, that tile is to die for.Elizabeth: Beautiful. And you know, a lot of the kitchen, I didn't get into all the kitchens in the book, but the particularly beautiful ones I tried to include since they're so inspirational.Suzy Chase: I can't figure out what's more beautiful in this cookbook, your writing or your photographs. What do you love more?Elizabeth: Well, you know, for me, since the kinds of books I've always done have been so image-driven, I can't imagine one without the other. And I see the photographs as giving a different dimension to the words. And that's always been my response to cookbooks, you know. I love, obviously, recipes that work, but I love the story behind them. But I also like the visual inspiration, whether it's actually the food or the place settings or the tiles on the kitchen wall.Suzy Chase: Me too. So I found it interesting that each chapter captures a specific meal that you experienced in Italy. Describe how this cookbook is laid out.Elizabeth: Well the way, I was trying to decide how to combine my competing passions for, you know, interior design and setting and history with food. And I realized that it all came together at the table. And once I decided that, I wanted to share as many different kinds of meals as possible to show my readers how Italians really eat. I mean you know, most people imagine certain dishes with Italy, whether it's pasta or pizza or gelato. But people aren't eating those things all day long, and they're not eating them perhaps in the way that people think. So while the settings are beautiful, these are really the way people eat, whether it's at the beach, whether it's on a coffee break, you know, grabbing a slice of pizza in Rome. Whether it's in a summer vacation villa outside of, in Umbria. So I wanted to have a great range and that way to be able to explore both the setting and the food on the table.Suzy Chase: Yeah, I notice that you really drill down beyond the ingredients, beyond the cooking technique. Like you'll get the pasta and the bowl, but what about the bowl, or the tool used to get the pasta from the bowl to the plate or even the linens that cover the table. I love that part.Elizabeth: Yeah, that's my ... I love that part too. And not just because it involves shopping opportunities. What I really love about it is that it really, you know, 'cause when you go to a place you might have a great meal and you might support the local restaurants, in a way, but there's other ways that you can learn more deeply about a region and that's by visiting its artisans. And you know a lot of people will see pretty, you know, ceramics from Italy and stop there, knowing that they're from Italy. But I really like to, you know, drive home why this certain kind of plate shows up if you're on the beach in Positano, why a different kind of bowl shows up if you're in a small town in Puglia, and what those mean. And explore a bit about the people who are actually making those bowls, who are often the people that are eating those dishes anyway.Suzy Chase: Here's the question I'm dying to know the answer to. How did a girl from St. Louis end up in Rome as an expert on Italian cuisine?Elizabeth: Well, that goes back to the fact that when I was 12 years old I was living in St. Louis and my parents took a vacation, and they went to Italy and they did Florence, Venice, Rome. And they came back and instead of getting back to our life they packed up our house, sold the business, and we moved to Rome for two years. And although we only stayed there for two years and then moved back to the States, we always came back in the summer. And so I always felt at home whether it was in Italy or Spain or France, trying to get a way to get back, and that way came back in graduate school. And in the late '80s I decided if I picked a, you know, my dissertation topic correctly, I could get somebody else to sort of fund my permanent vacation, and I did. And I ended up in Florence working on sixteenth century gardens. And then along the way I met my Italian husband and started having Italian babies and Italian dogs and that's when my new career really shifted gears from academia to publishing. And at the beginning I was writing predominantly about art and architecture and design, but almost really really shortly thereafter I also started writing about food. But always in a cultural context. You know, when I was writing for Bon Appetit or Food & Wine or Town & County I would write about restaurants but more, not just as a place to find good food but as a way to dive deeper into the culture.Suzy Chase: Tell me about where you live.Elizabeth: I currently divide my time between Rome and Umbria. Umbria is a region located just north, in between, let's say, Rome and Florence. And my main house is a little apartment in the old section of Rome called Monti. It's a little, I'm now talking to you from my office on the roof of our building. We've been living here, my husband had the apartment when I met him, my kids have been born here, and it's right, I mean, if I walked out, I just now walked down the street and my cash machine, my ATM, is in front of the Colosseum. Which is kind of nice.Suzy Chase: Oh, wow.Elizabeth: And then our house up in Umbria, which is on the cover of the book, actually. We spend the summers there and have a big vegetable garden and we have olive trees so we make our own olive oil and that's where we live.Suzy Chase: How old is your house in Umbria? It looks like it's stone.Elizabeth: It's made out of stone. And the house itself is, I would say parts date back to the sixteenth century.Suzy Chase: Wow. That's gorgeous.Elizabeth: And you know, like all of these houses, they're built onto over the years, and we restored it. My husband's an architect, and his specialty is restoring these houses into inhabitable places. And in fact two of my books talk about restoring houses in Italy.Suzy Chase: Talk a bit about how the Italian food words are the hardest to tackle. Like, cicchetti, in Venice, if I'm pronouncing that correctly. What is it, and where would we eat it?Elizabeth: Well, cicchetti is a word that yeah, exists only in Venice. Took me a really hard time to figure out what it means, because people translate it into tapas, you know? 'Cause we think we know what that means. Or little bites. And they kind of are both those things. But when you say to a Venetia, they know exactly what it means and it has a sort of social context. It means, little things to eat along with a glass of wine so you don't get too drunk 'cause that's not the point. The point is actually meeting your friends and having a drink. And the food is sort of secondary. And you know all this stuff I just said, it's hard to put down in a one word translation. But it's funny you ask that because I mean, food in Italy is so difficult to translate and this past week I just did food tours as well, and Melissa Clark was just here and we were doing-Suzy Chase: Yes. You had your Awful Tour.Elizabeth: We had our Awful Tour. And it wasn't awful at all, it was wonderful. But it did deal with innards. And one of the things that we both learned, you know, we were both in Umbria, in Rome, and in Florence, is you know, the same little part of an animal can have, you know, ten different words depending where you are in Italy. And for me, that's sort of the fascinating thing. There's always something more to learn. You know, you said I'm an expert in Italian food, but I find it hard to believe that anybody's an expert. I think that there's always something to learn.Suzy Chase: Well since you brought up Melissa Clark, tell me about your food tours and your daughter Sophie.Elizabeth: So, when I first started my blog I didn't really know, you know, back in the early days of blogs, I didn't really know what it would lead to and how it would make money. 'Cause blogs don't make money. And so one of the things that it led to was doing food tours. And people started asking me for food tours and I didn't quite know what they were at the time. Nobody was really doing them in Rome. And so I started doing them, and I did market tours around several different neighborhoods in Rome on my own, and was immediately very busy doing these tours. And I was doing it on my own for a few years and then luckily my daughter, Sophie, graduated university. She was going to school in London, came back here, and I convinced her to work with me. And so now we both got sort of more work than we can handle. She's doing, handling the day by day tours here in Rome. I do some of them as well. But my time is mostly focused on our week in Italy tours. And those are deep dives into different regions. We're currently doing tours in Rome, in Florence, and in Puglia. And we do them on our own, they're usually six nights. We do them on our own, sometimes we partner with people. I've partnered with Melissa Clark twice and Evan Kleiman, who's located in LA. She's a cookbook author and host of Good Food.Suzy Chase: The best.Elizabeth: Yeah. And then in July we're doing one with Elizabeth Gilbert, the author of Eat Pray Love.Suzy Chase: Oh cool.Elizabeth: Yeah. We're doing one in Puglia. So it's a fun excuse to collaborate with friends, and also see Rome and Italy in general from a different point of view.Suzy Chase: What influence did Anna Tasca Lanza and her cooking school have on you?Elizabeth: Well I just remember seeing the book really early on, you know, when I first moved to Italy, working on my dissertation. I can remember picking up the Marcella Hazan books, cooking through them, and then there were these books also by Anna Tasca Lanza. And these beautifully illustrated books. And Sicilian food at the time, even in Italy, people weren't really talking about it. And I just found it fascinating. And when I started writing about food and getting sent on press trips, I found myself at the Tasca d’Almerita estate. And seeing these pictures of the food processes that were going on in both of the houses on the estate. And there was one house that sort of focused on the wine and then there was Anna Tasca Lanza at the other villa. And I would see these pictures of like, women pouring tomato sauce on wooden planks in a sun drenched courtyard making tomato paste, and her recipes talked about these really romantic memories of the house cook sort of teaching her how to make things, and with the ingredients from the land. And it always was something that stuck in my head, and over the years I've made it back there as many times as possible and I'm really happy to recreate a menu inspired by my time there.Suzy Chase: You have a gorgeous porchetta in this cookbook. What is the key to a good porchetta?Elizabeth: Well obviously the key to any of these dishes is getting great ingredients. And the other thing is that you have to sort of, a lot of these recipes that people love are often eaten in certain places. For instance, porchetta is most likely eaten at the side of the road, you know, as you're driving through Italy there's a porchetta stand and he's got, you know, this 200 pound pig on the side of the road that he's cutting thick slices off of. I don't think anybody that's buying my book has an oven big enough to fit a pig in it. And so the challenge of my recipe was creating a porchetta that you could cook at home. And in that case it was something that would fit in your oven, have all that crispy skin, have all the nice juicy fat, but not get dried out in the middle. And so I, working with my local butcher in Umbria, I came up with that recipe. So it has all those things. And it's just super easy. Once you get the really right kind of meat, you barely season it. I mean, you season it correctly, tie it up correctly, you put it in the oven and you walk away. So, and I have to say, most of the recipes in the book are sort of, you know, not a lot of work.Suzy Chase: I can't talk about porchetta without bringing up fraschetta. Describe a fraschetta.Elizabeth: A fraschetta.Suzy Chase: Fras-, yes.Elizabeth: Sorry! They're all really hard. Everybody mispronounces my name, too, because the C and the H and all those things are really hard to get in Italy. So, a fraschette.Suzy Chase: Yes.Elizabeth: A fraschetta is a restaurant located in the town of Ariccia. It's south of Rome and it's known for its porchetta. And these fraschette were originally just little shops, like hole in the walls that would sell wine. And people would sit outside and to provide shade the owners would put up a few branches to provide shade, so its leaves still attached. And those are frasce. And so these places became known as fraschette, where you could go get sort of table wine. And bring your own food. Eventually these places started serving their own food, turned into restaurants, but they're still called fraschette today. And one of the places that actually, Sophie and I visit a lot, is la Selvotta in Ariccia. And the pictures in the book come from our experience there, which is one of my favorite ones because it's actually located in a leafy sort of forest.Suzy Chase: It looks heavenly.Elizabeth: It is. And the food is just, you know, it's what you want to sit down at a picnic bench and eat. It's like, mozzarella and salami and olives. And then you always have a few cooked things included. Porchetta, maybe, some sausages. It's fantastic.Suzy Chase: So last night I made some of your recipes out of the menu for a late summer dinner under the pergola. Even though it's the dead of winter here.Elizabeth: I saw that, I saw that! I saw that. You put them on Instagram. They looked perfect. Well, I have to say when people are asking me what's my go-to recipe in the book, it's the bean soup recipe. It's just so good.Suzy Chase: It's two minutes.Elizabeth: I know. It's two minutes. And people really think you put a lot more effort into it than you did.Suzy Chase: Yeah.Elizabeth: I mean, if you start out with dried beans and soak them, it does become, you know. And I do suggest you do that. But I'm not gonna tell anybody if you use canned beans, that's okay.Suzy Chase: Okay, thanks.Elizabeth: But I have to say, it's a great winter recipe, but then I find that in the summer if you serve people soup they really appreciate it. It's like something they don't expect and they're sick of eating cold food.Suzy Chase: Describe the story that went with this menu, how you became a good Italian momma immediately after your daughters were born.Elizabeth: Well one of the things, one of the many things that I realized, is that being an Italian momma has lots of sort of unspoken rules. And one of them is that while you stay in the city with your kids during school year, the minute the school year ends or the weekend comes, you head out to a country house. And I don't know how it is, but everybody seems to have a country house. Whether it's your Nonna, whether it's, you know, your friends, you go out to the countryside. And so I would pack up the kids and go up to the country. And so that's where, you know, even though we live in Rome, I learned to cook a lot and entertain at our house in Todi. And you know I learned to cook, you know, meals according to the seasons as well, which is something that's, I think, really important.Suzy Chase: So moving on to my segment called My Last Meal, what would you have for your last supper?Elizabeth: You know, it has to do with place as well. So I think I would have to say, maybe a plate of carbonara at one of my favorite Trattoria, Perilli in Rome. Just because for me that sums up sort of everything. It sums up the place I would go for Sunday lunches with my family, it has my favorite waiter Valerio, it's a place that's always been there before I got there, it will exist long after I leave. And the plate, you know, the carbonara goes without saying.Suzy Chase: Where can we find you on the web and social media?Elizabeth: On social media, I'm eminchilli at Instagram. And I am Elizabeth Minchilli on Facebook, and eminchilli on Twitter. And my website is elizabethminchilli.com. And I also have an app, Eat Italy, which is guides for eating your way through Rome, Venice, Florence, Puglia, Umbria, and more and more cities every day.Suzy Chase: Thanks Elizabeth, for coming on Cookery by the Book podcast.Elizabeth: It was great to be here. Thanks for having me.Outro: Follow Suzy Chase on Instagram, @cookerybythebook, and subscribe at cookerybythebook.com or in Apple Podcasts. Thanks for listening to Cookery By The Book podcast, the only podcast devoted to cookbooks, since 2015.

NWP welcomes Elizabeth Minchilli!  The Italian Table delivers both parts of the fantasy and reality of Italian meals as they would be eaten on location. Combining menus and recipes with visual experience and inspiration--as well as insight into the traditions of the food and celebrations--it serves as a practical resource that gives home cooks and hosts step-by-step guidance on how to re-create these fabulous meals at their own tables. Menus and recipes include: Eating in the Market in Florence with Coward's Spaghetti, Pappa al Pomodoro, and Apple Cake; A Sunday Lunch in Emilia-Romagna with Ricotta and Swiss Chard Tortelli, Vegetable Pie, and Stuffed Pork Roast; and A Table by the Sea in Positano with Mozzarella on Grilled Lemon Leaves, Squid and Walnut Salad, and Jackie O's Spaghetti. With a resources section for Italian ingredients; headnotes brimming with interesting history, recipe shortcuts, and serving suggestions; and menu introductions detailing what to drink, how to set the table, and how to time the preparation and the party itself, this is an essential guide for home cooks and those who love to entertain. http://www.elizabethminchilli.com

Culinary travel is one of the fastest growing travel trends today. By combining travel with unique eating--and even cooking--experiences, culinary tourism offers an authentic taste of place and understanding of the culture. Elizabeth Minchilli shares her philosophy and tips for seeking out some of the historical food experiences which serve to preserve the ways of life and traditions that might otherwise fade away. A Taste of the Past is powered by Simplecast

Tuscany Tours is a small business owned and operated by Pam Mercer and her husband, Sam Hilt. They work and live in a small hilltop town near Siena, Italy. It all started with a trip from California to Tuscany just over 25 years ago. Little did they know that this experience would change their thinking and change their lives. Their first official Tuscany tour was in 1997 and they’ve been growing ever since. Pam calls it a privilege to receive travelers and share the beautiful countries of Italy and France. In groups of no more than 16, she connects her travelers to local places and people, tastes and traditions. Pam calls it magical and I can see why! Pam and Sam’s StoryThe trip that started it all [5:27] There wasn’t going to be an excuse to put it off [8:02] Making the big move to Tuscany [9:23] A peek into the culture … you’ll feel like you’re there listening to the bells calling for mass! [10:50] The mission of Tuscany Tours [12:26] Candle Flickering MomentsWorking through problems with travelers and the way to look at mistakes [27:28] A story of when things didn’t go so well and how Pam dealt with it [30:44] Should you let a customer know there is a problem? Sometimes yes! [33:06] Business Building InsightsChoose your url wisely [9:49] Make your business different from others. Tuscany Tours isn’t your standard tour biz [14:47] The importance of staying true to your core business [16:40] How big should you grow your business? [17:53] The value of Facebook Groups for building a community (and more bells!) [21:40] How to establish trust and credibility on Facebook [26:18] Why you should qualify your customers [34:01] Productivity/Lifestyle ToolKeeping the team structured through specific communication plans [37:00] Whatsapp (https://www.whatsapp.com/) – fast, simple and secure messaging and calling for free. Skype (http://www.skype.com) – online communication on desktop and mobile devices. Asana (http://www.asana.com) – team project management. Recommended Reading and Listening (http://www.giftbizbook.com) Turning Tuscan (http://amzn.to/2tOhWB9) by Sam Hilt Dream of Italy (https://dreamofitaly.com/tv-show/) Katie Parala (http://katieparla.com) Elizabeth Minchilli (http://www.elizabethminchilliinrome.com/) Contact Links Website (http://www.tuscanytours.com) Facebook (https://www.facebook.com/tuscanytours) If you found value in this podcast, make sure to subscribe and leave a review in (http://www.giftbizunwrapped.com/GooglePodcasts) . That helps us spread the word to more makers just like you. Thanks! Sue

On this week's episode of A Taste of the Past, host Linda Pelaccio is joined in the studio by author, food blogger, and design writer Elizabeth Minchilli, and Rolando Baramendi, founder of Manicaretti, an importer and seller of Italian specialty items. Tune in to hear them discuss the changing food culture in Italy, from cocktails and coffee to the price of a dish of pasta.

People looking for a good place to eat in Rome can choose from almost as many opinions as there are restaurants. Truth be told, though, a lot of those opinions have been shared by ninnies. Seriously, if you're looking for some harmless entertainment as you wait for the bill to arrive after an excellent meal that you've thoroughly enjoyed, read what some of the people on some crowd-sourced websites have said about the place where you are eating. But I digress. Rather than wade through countless ninny-posts looking for a realistic recommendation, many visitors, and some residents, turn to one of the food writers based here. Among those, one person reigns supreme: Elizabeth Minchilli. Through social media, apps, books and tours, she tirelessly points people in the right direction. Her new book came out this spring. That’s a good enough reason for me to sit down for a drink with Elizabeth in her local neighbourhood. Notes The book is Eating Rome: Living the Good Life in the Eternal City. Her blog is here. Elsewhere, she’s @eminchilli. We met at Urbana 47 which is indeed a fun place to hang out. I captured the banner image, and the rigatoni a la gricia that grace the podcast cover on iTunes, at Perilli, immediately after Elizabeth and I met, and which, I swear, had been selected long before our conversation. The food is a lot more consistent than the typography.

Elizabeth Minchilli has been eating her way through Rome since she was 12 years old. “Eating Rome,” is her homage to the city that feeds her, literally and figuratively. This week on A Taste of the Past, host Linda Pelaccio is getting Elizabeth’s personal story which is a quirky and deliciously entertaining look at some of the city’s monuments to food culture. Strolling through her favorite open air markets along with details of amazing coffee, pizza, artichokes and grappa are just the starting points for mouth-watering stories about this ancient city. If you are planning your first trip to Rome or if you’ve been a dozen times, tune in as Linda spends this episode traveling through the region with Elizabeth as the perfect travel guide. This program was brought to you by Bonnie Plants. “The thinking is that the last thing in the world you would want after a big lunch [in Rome] is a big cup of warm milk, which is basically what cappuccino is… so they’ll give it to you but they’ll be very disapproving.” [8:22] “These [farmer’s] markets which are only open on Saturdays and Sundays are really crowded. I think that shows a rebirth of this interest in buying quality food from the source.” [16:35] —Elizabeth Minchilli on A Taste of the Past

Italian food expert Elizabeth Minchilli joins the Clever Cookstr to share the basics of cooking traditional Roman dishes at home. Visit the website: http://bit.ly/1Dqg3h4