Podcasts about Italian Americans

Today's guest is Dan Pelosi, a recipe developer, bestselling cookbook author, New York Times contributor, designer, and the beloved creator behind Grossy Pelosi. His latest book, “Let's Party,” features more than 100 recipes organized into themed dinner parties with menus for every season and occasion, plus tips and tricks for becoming the best host you can be. Dan joins host Jessie Sheehan to talk about his early food memories, making “yuck cakes” with his grandpa, growing up in a family that prioritized food above all else, and the Italian American basement kitchen where his love of cooking was born. He also shares stories about catering his sister's sleepovers as a kid, the secret ingredient in his mom's carrot cake, and how he pivoted from a career in design to food.  Dan also walks Jessie through his Death by Chocolate recipe for New York Times Cooking. It's a trifle-like dessert layered with chocolate cake, chocolate pudding, whipped cream, and a crunchy topping of crumbled Oreos or chopped toffee candy bars. Dan shares the funny story behind the dessert, why he loves a cornstarch-set pudding, and why it's the perfect make-ahead treat for Father's Day and any summer barbecue. Click here for Dan's Death by Chocolate recipe on New York Times Cooking. Subscribe to our Substack for more baking news and recipes. Click here to pre-order The Game Changers Issue of Cherry Bombe Magazine. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Dan: Instagram, "Let's Party" cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Most of us are moving faster than ever — more content, more hustle, more output. But what if the most powerful thing you could do right now is stop? In this episode of Cut to the Chase: with Gregg Goldfarb, Gregg sits down with filmmaker Steve Dabal, director of Italian Wannabe — a feature documentary that sold out five screenings at the 2026 Palm Springs International Film Festival and is now doing pop-up screenings across the country. Italian Wannabe follows chef Bill Disselhorst — co-founder of Fiore Market Cafe, one of America's Top 100 restaurants — as he walks away from his Los Angeles life and returns to Casperia, a small medieval village an hour north of Rome, where he and his late wife Anne first fell in love with Italian food, slow living, and the kind of community that doesn't exist on a screen. What started as one man's grief became a meditation on reinvention, passion, and what it really means to belong somewhere. Join Gregg and Steve on Cut to the Chase: as they discuss:   How chef Bill Disselhorst built one of America's Top 100 restaurants — and what happened when he lost it all Why the village of Casperia, Italy holds the secret to a life most of us only dream about What Italian Wannabe is really about — and why it's not just a food documentary How Steve went from a year of no work and near burnout to making his first feature film with a borrowed camera Why community is the most underrated currency in business, film, and life What the film festival circuit looks like right now — and why it has never been a better time to make a documentary The one lesson from Bill Disselhorst that will change how you treat every person you meet   Key Moments:   00:00 — Gregg introduces Italian Wannabe and filmmaker Steve Dabal 01:30 — What Italian Wannabe is really about and how it began 03:00 — How Steve met Bill at Fiore Market Cafe during film school 05:00 — The village of Casperia, Italy and why Bill keeps going back 07:30 — The contrast between hustle culture and the Italian slow life 10:00 — How Bill's approach to community changed how Steve lives and works 13:00 — The one habit — asking people their names — that builds real connection 16:00 — How the writers' strike and a year without work led to the film 19:00 — What it takes to make a documentary today — no degree, no big budget required 22:00 — Italian Wannabe's journey: from borrowed camera to Palm Springs Film Festival sellout 25:00 — Why this film will make you rethink what you're chasing   Guest Bio: Steve Dabal is an Italian-American director, cinematographer, and editor with a deep VFX background and a focus on non-fiction storytelling. As co-founder and Creative Director of The Family, a New York-based production house, he has interviewed subjects ranging from Scarlett Johansson and Fortune 500 CEOs to war veterans and 9/11 survivors. His work has screened at SXSW, the New York Film Festival, and internationally. Italian Wannabe is his debut feature documentary. The film sold out five screenings at the 2026 Palm Springs International Film Festival and was also an official selection at the Berkshire International Film Festival. The film was directed, shot, and edited by Dabal, and produced with The Family in association with Current Mindset. Resources Mentioned:   Learn more about Italian Wannabe and follow the film's festival and pop-up screening tour Learn more about Fiore Market Cafe, chef Bill Disselhorst's legendary South Pasadena restaurant, one of America's Top 100 restaurants Learn more about the village of Casperia, Italy — one hour north of Rome — featured throughout the documentary Learn more about The Family, Steve Dabal's New York-based production company Follow the Italian Wannabe pop-up screening tour to find a screening near you   Want to hear more conversations about life, law, and the stories that matter? Subscribe to Cut to the Chase: with Gregg Goldfarb. Want to stay updated on our latest podcasts? Subscribe to Cut to the Chase: Podcast Newsletter for monthly podcast releases and the latest legal news: https://lp.constantcontactpages.com/sl/KqDopgE  

Veteran journalist Vincent Coppola discusses his new memoir, Gowanus Crossing: A Brooklyn Boyhood, which paints a lively portrait of Gowanus and its many eccentric characters, back when it was an Italian American neighborhood. Plus, listeners share their own memories of Gowanus pre-gentrification. Cover art courtesy of Henry Holt and Co. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this episode of I'm an Artist, Not a Salesman, host Luis Guzman sits down with the hilarious and heartfelt Kristin Falcone, a comedian, content creator, hairdresser, and performer who has built a loyal audience by bringing authentic Italian-American family life to the screen. Known for her unforgettable characters, sharp observations, and viral comedy sketches, Kristin shares the story behind her rise from creating content during the uncertainty of COVID to becoming a recognizable voice in comedy while still balancing a demanding career behind the scenes in television and the beauty industry.What begins as a conversation about comedy quickly turns into a powerful discussion about grief, anxiety, faith, family, creativity, and the challenges of building a life around artistic passion. Kristin opens up about the profound impact her late father continues to have on her work and how much of her creative journey feels like a love letter to his memory. She reflects on growing up in a close-knit Italian-American family, the lessons she learned from both of her parents, and how those experiences became the foundation for the characters and stories that have connected with audiences across social media.Throughout the conversation, Luis and Kristin explore the emotional realities that many artists and entrepreneurs face but rarely discuss publicly. From struggling with anxiety and overthinking to learning how to establish boundaries and stop people-pleasing, Kristin shares honest insights about the personal growth required to pursue creative work in a public space. Her willingness to talk openly about self-doubt, resilience, and finding purpose makes this episode relatable for anyone trying to build something meaningful while navigating everyday life.The discussion also dives into the modern creator economy and the opportunities and challenges that come with social media success. Kristin explains why follower counts and algorithms can sometimes become distractions, how she handles criticism and imitation, and why staying grounded remains one of her biggest priorities. Despite growing recognition and exciting opportunities, she remains committed to authenticity, kindness, and maintaining the relationships that helped shape her career.One of the most inspiring parts of the episode is hearing how Kristin continues to juggle multiple professional roles. While many people assume content creation is now her full-time career, she still works as a professional hairdresser and television hairstylist while pursuing comedy, live performances, and digital content. Her story serves as a reminder that success often happens through persistence, consistency, and a willingness to keep showing up long before the world notices.In this episode, you'll hear discussions about:Building a creative career without losing your identityTurning grief and personal challenges into artistic expressionManaging anxiety, self-doubt, and people-pleasing tendenciesThe influence of family on creativity and storytellingGrowing an audience through authenticity and consistencySocial media, content creation, and creator burnoutComedy, character development, and finding your unique voiceBalancing multiple careers while pursuing artistic goalsFaith, personal growth, and maintaining perspectiveLearning to protect your energy and establish healthy boundariesIf you enjoyed this episode, be sure to subscribe, follow, and leave a review on your favorite podcast platform. Share the episode with a friend, fellow creative, or entrepreneur who could benefit from Kristin's perspective and journey. To stay connected with Luis Guzman and future episodes of I'm an Artist, Not a Salesman, follow the podcast on social media, join the conversation in the comments, and let us know which guests and topics you'd like to hear next. Your support helps the show continue highlighting the struggles and victories of creators who are building meaningful careers on their own terms.

We sat down with the co-editors and one contributor to a new collection: Italian/American Fantastika: Fantasy, Horror, and Science Fiction from Pinocchio to Star Trek. The text looks at how Italian-Americans and also Italian-Canadians have contributed to some of the most notorious speculative stories in horror, fantasy, and science fiction in ways previously overlooked. The Ecofeminist Fantastika section and the Italian-Canadian history as non-indigenous other interacting with indigenous and settler groups will be of particular interest for our listeners!   ASLE EcoCast: If you have an idea for an episode, please submit your proposal here: https://forms.gle/Y1S1eP9yXxcNkgWHA     If you're enjoying the show, please consider subscribing, sharing, and writing reviews on your favorite podcast platform(s)!   Episode recorded May 15, 2026 CC BY-NC-ND 4.0

Food Around the World — How Different Cultures Eat SmartEvery Culture I Have Ever Cooked With Has Taught Me Something I Couldn't Have Learned Any Other WaySometime in the 1990s, I started keeping a list. Every time I traveled — and I traveled a great deal, following food the way other people follow art or music — I wrote down the single most important thing I learned about how the people of that place ate. By now, the list is long. Japan: the philosophy of hara hachi bu, eating until you are eighty percent full. Morocco: the communal bowl, the sharing of food as an act of social trust. Mexico: the extraordinary sophistication of a cuisine built almost entirely on ingredients that grew in one place — corn, beans, chiles, squash, tomatoes, and chocolate — without which the entire Western food tradition would be unrecognizable. Greece: the radical simplicity of the best food, which asks for nothing more than extraordinary raw ingredients and the wisdom to leave them alone.I grew up in an Italian-American family in Rhode Island, and Italian cooking was the lens through which I first came to understand food. That lens, I later realized, had given me certain advantages and certain blind spots. The advantages were real: I had grown up understanding that food is inseparable from family, that meals are ceremonies, that the quality of ingredients matters more than the complexity of technique, and that patience is a virtue that rewards you with flavor. The blind spots were equally real: I had grown up thinking, on some unexamined level, that the Mediterranean tradition was simply the best, the standard against which other cuisines should be measured.Travel cured me of that. The first time I ate a properly prepared bowl of Japanese ramen — not the instant variety, but real ramen, the kind where the broth has simmered for eighteen hours and every component has been made with obsessive care — I sat in silence for several minutes before I could say anything. It was not Italian food. It was not trying to be Italian food. It was its own complete, sophisticated, deeply nutritional universe, built on principles of flavor and health that were entirely different from what I knew and equally valid. That was a humbling and liberating moment.What I have come to understand, through decades of eating and cooking across cultures, is that the world's great food traditions are great for reasons that go far beyond tradition. They survived because they worked. The Mediterranean diet — olive oil, fish, legumes, whole grains, abundant vegetables, moderate amounts of everything else — is not celebrated by nutritional science because researchers decided to honor a charming European lifestyle. It is celebrated because study after study has found it to be among the most health-protective dietary patterns ever documented. The Japanese diet — rich in fish, fermented foods, seaweed, vegetables, and soy — is associated with some of the highest longevity rates on the planet. The traditional Mexican diet, built on the corn-and-bean combination that forms a complete protein, sustained complex civilizations for thousands of years before anyone had coined the word 'nutrition.'The lesson I draw from this is not that any single culture has the perfect diet, but that the world's traditional food cultures, in their pre-industrial forms, all arrived at similar principles through very different paths: whole ingredients, minimal processing, balance among food groups, strong seasonality, communal eating, and reverence for the act of preparing and sharing food. These are not coincidences. They are convergent solutions to the same fundamental human problem: how to nourish a body well over a long life.I have also learned, through cooking with people from dozens of traditions, that food is one of the most powerful bridges between human beings who have very little else in common.

George De Stefano is an author, journalist, and critic. In my show, Anti-Fascist Pasta Night, I make reference to MAGAroni, a new moniker for right-wing Italian-Americans. I knew I needed to find the inventor of this hysterical slogan. Well, George is the inventor! Please welcome to the show, the creator of the MAGAroni tag, among so many other amazing things.

The ultimate character actor — and guide to Italy's food and culture — reflects on early-career frustration with being asked to portray stereotypes of Italian-Americans, and how it led him to his breakout film 'Big Night'; the pros and cons of a career in which he has tended to play small parts in large projects and large parts in small projects; and the little-known story of how his food-centric shows, for which he has won three Emmys, grew out of a battle with oral cancer that forced him to eat his own food through a tube. Learn more about your ad choices. Visit megaphone.fm/adchoices

#ChrisDistefano #StandUp #comedy Kareem Rahma joins Chris Distefano on the Chaos Bus for one of the most chaotic episodes yet. Chris and Kareem talk Subway Takes, New York City, getting recognized on the street, internet discourse, comedy, the Knicks, aliens, phone addiction, food, and what happens when a full second podcast breaks out in the middle of Chrissy Chaos. Plus, Chris gives Kareem an actual physical therapy session in the trunk, random New Yorkers jump into the show, and the whole episode turns into pure downtown NYC chaos. Subscribe for more Chrissy Chaos every week. Timestamps00:00 Kareem Rahma joins the Chaos Bus 01:12 Kareem becomes the “Brown WASP” 01:26 The viral stoop debate 03:11 Kareem reacts to old Chrissy Chaos comments 05:48 Knicks tickets, Sam Morril and courtside dreams 07:01 Aliens, pyramids and conspiracy talk 10:04 Kareem's new cab show 11:14 New Jersey transplant debate 15:00 Getting recognized in public 15:21 Kareem on Subway Takes becoming late night 16:13 Chris' awkward Ziwe story 19:15 Could Chris survive Ziwe? 21:09 BlueChew ad 22:12 Kareem's parents and immigrant story 23:23 Is Chris conservative? 24:14 Chris gives Kareem physical therapy 27:30 Kareem's tattoo removal 32:20 Chris gives Kareem shoulder exercises 36:03 Apple Store mission 36:27 Mud Water ad 38:10 Ronnie Chieng drops in 39:01 Chris wants to dunk again 40:21 Kareem gets recognized more than Chris 43:23 Chris returns to his old SoHo block 44:48 Kareem comes back from the Apple Store 45:55 Gyro vs. euro 46:13 Chris gets misidentified 47:47 Jesus vs. Muhammad in SoHo 48:39 Peptides and street chaos 50:03 Chris as the nice jock 51:18 Food, culture and NYC 01:01:00 Italian-American identity 01:03:00 Comedy roasts and the line 01:06:42 A podcast interrupts the podcast 01:08:57 The cat joins the show 01:11:18 Advice for young comedians 01:15:50 Trunk Takes? 01:17:23 Peptides, weight loss and getting food 01:18:39 Kareem wraps the episode UNCUT WILD CONTENT GO HERE

Linda Stasi is synonymous with NY media royalty. She's a well known critic and columnist for the NY Post. She is also a familiar face on the NY1 News Channel, and has appeared on the Today Show, The View, CBS Morning Show, among others. And we're thrilled to have her join us to talk about her latest book The Descendant: a historical family saga based on her own Sicilian-American ancestors, following the Barbera family from Sicily to the Colorado mines and eventually to the Mafia in Brooklyn. The story blends real history with folklore, and focuses on the resilience of the family, particularly strong women, as they navigate poverty, violence, and the American dream. Let's just say it's got all the right elements of adventure, crime, and magical realism. I see a film here. Throughout our interview, we will also discuss Staci's Italian roots and the strong bond we all share as Italians and Italian Americans. There's something about Traci that I totally relate to, perhaps it's the journalist in me or the Italian family bonds. Whatever it is, she's got some incredible stories to share, and I'm thrilled to bring them to you. Please find our full interview on all video and audio platforms of #DeborahKobyltLIVE, #LittleItalyPodcast, #LittleItalyOfLAPodcast. I'm your host, #DeborahZaraKobylt, and it's my pleasure to welcome you here.

Send us Fan MailThe boys go back to the golden era of brain rot to explore our long obsession with the video game.  From Pong to XBOX, these consoles were our baby sitters, our pacifiers, and our rage generators. So grab your quarters and prepare to relive the days where an Italian-American could clobber a monkey with a big hammer and no one raised an eyebrow.

Vanessa Zoltan and our producer, Ariana Nedelman, meet-up at The Met to record this week's episode of Hot and Bothered, all about Moonstruck. This week we discuss the specter of death, the gender dynamics, and the acting choices of the film. We finish the episode by calling Dr. Fred Gardaphé to get some context on Italian-American portrayals in film. ---Hot and Bothered is a Not Sorry ProductionFind us at our website | Follow us on InstagramIf we give you butterflies, consider supporting us on Patreon! On Patreon we have more great romance content including a bonus close scene analysis with Ariana and Vanessa. Hosted on Acast. See acast.com/privacy for more information.

Réécoutez le FG Chic invite Louis de Manchester by Julien Jeanne du jeudi 21 mai 2026Welcome to Louis, check your coat, take a booth, sip a glass, savour the food. We'll set the stage! Let us transport you to the Golden Age, to enjoy timeless live music, delicious Italian American cuisine, fine world wines and classic cocktails poured straight up.Louis, 3 Hardman Square, Manchester M3 3EBMusic by Julien JeanneTracklist :1/ TOM JONES Sex Bomb (JULIEN JEANNE Long Edit)2/ JESTOFUNK Say It Again (MICKY MORE & ANDY TEE Remix) 3/ RAVEN MAIZE Forever Together (Closer To The Source Mix) (DAVE LEE Remix)4/ VENUTO & JEREMY JOSHUA Make Me Feel 5/ SILICONE SOUL Right On, Right On (FANGO Remix)6/ JAMIROQUAI Little L (DAVE LEE Reblend)7/ FLIGHT FACILITIES Forever In My Room 8/ MILKY & PNAU Just The Way You Are 9/ ATLANTIC OCEAN Waterfall 2023 (DISCO DANDIES Remix)10/ MK 17 (DISCO DOM Refunk) 11/ ERIC PRYDZ Pjanoo (RENYN & SCHELANDER ReWork)12/ AVICII Street Dancer (SGT SLICK'S Discotizer 2022 Remix)13/ GADJO I'm Watching You (So Many Times) (FRANY WAH Remix) 14/ CHER Believe (DISCO DOM Refunk) 15/ ROYKSOPP Epple (H.P. VINCE & DAVE LEATHERMAN Space Disco Remix) + RUFFNECK Everybody Be Somebody (Acapella) 16/ SOULSEARCHER Feelin' Love (DJ FUDGE Remix)

Today's guest is Angie Rito, co-chef and co-owner of the beloved West Village spots Don Angie and San Sabino. Angie and her husband Scott Tacinelli are known for their inventive, craveable takes on Italian-American food.  Angie joins host Kerry Diamond to talk about life at the restaurants, her pivot from journalism to the kitchen, and the story of her family's popular neighborhood bakery in Cleveland. She shares how growing up around the bakery shaped her love of restaurants and Italian-American food, which continues to inspire her. They also talk about The Hot Dog Edit, Cherry Bombe's one-day-only pop-up at Rockefeller Center in partnership with OpenTable and Visa, happening Thursday, May 28th. Angie is one of the featured NYC chefs, alongside Michelle Palazzo and Sohui Kim. Her dream dog that we'll be serving? An Italian combo hot dog wrapped in speck and topped with pepperoni aioli, shredded iceberg, red onion, and pepperoncini vinaigrette. Click here for Angie's Mortadella Spiedini With Pickled Garlic Salsa Verde recipe from her cookbook, "Italian American." Reserve your hot dog for The Hot Dog Edit hereLearn more about The Hot Dog Edit Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Angie: Instagram, Don Angie, San Sabino More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Join Jordan, Commish, Pitt Girl, Big Sky Brigit, and Beth. We wrap up Eurovision, then we talk about the mascot reveals, we explain the tradition, the more elaborate social media reveals, tell Indiana you must keep the mascot the same way since you won the National Championship, and tell folks to calm down about the person in the mascot costume, international NFL, the Miller Lite Soccer Ball, World Cup Buzzballs and boy did they phone in the last two flavors, European Soccer updates, Zoo Trades that makes Aaron Rodgers happy, Hot Dog Fries, Italian American day for the Lowell Spinners, College Softball wildness, UNC Greensboro, Akron and Texas Tech's wild comeback, then we reveal the Retroactive 1994 Sickos National Champion and oh so much, much more! Join our Patreon for just $3 or $5 a month. https://www.patreon.com/cw/SickosCommittee Buy some of our merch from https://thesickoscommittee-shop.fourthwall.com/ Check out our Linktree for all our discount codes https://linktr.ee/sickoscommittee Subscribe to our blog at https://sickos-newsletter.beehiiv.com/Subscribe to our YouTube at https://www.youtube.com/@sickoscommitteeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

"It's about family, it's about traditions, it's about a sense of place. Italy is more than just food and wine. It's a feeling, it's an experience." — J.A. Marz About This Episode J.A. Marz is a healthcare marketing strategist turned novelist whose Tuscany-set fiction has struck a chord with readers who love Italy as much as he does. His debut novella, Ciao, Amore Mio — The Tale of Gabby and Gio, follows a restless travel writer who arrives in Italy chasing stories and finds something far more personal at a family-owned agriturismo called La Terre Felice. The sequel, It's Sauce, Not Gravy!, debuted as a #1 Amazon Hot New Release in Tuscany Travel and digs deeper into memory, mystery, and what it means to fight for a place that feels like home. Mike, co-host Laura Nozicka, and John talk about the pull of Italy, career pivots from boardrooms to bookshops, the great sauce-vs-gravy debate, and why the best stories are rooted in a sense of place. Key Takeaways 1. Write what you know — and what you love. John combined his three passions — Italy, golf, and writing — into a single story. He had the first and last chapters in his head for 10 years before the middle finally came together. 2. Italy is a feeling, not just a destination. The slower pace, fresh food, family-first culture, and sense of La Dolce Vita offer something Americans rarely experience at home. John tried to put readers in that feeling, not just describe the scenery. 3. Childhood memories are creative gold. John wove real family moments — his grandfather calling him "Prince of Wales," Sunday dinners, his grandmother's cooking — into the fabric of both novellas, giving the fiction an authentic emotional core. 4. The marketing of books is harder than writing them. Coming from healthcare marketing, John expected the promotional side to be familiar territory. Instead, he found that getting traction for a creative work is "10 times harder than marketing healthcare." 5. The sauce-vs-gravy debate is real — and it makes a great title. John chose It's Sauce, Not Gravy! knowing it would spark conversation in Italian-American circles. For his family, it was always sauce, meat or no meat. 6. The sequel deepens the story's themes. While the first book centers on love, loss, and family, It's Sauce, Not Gravy! explores legacy, connectivity, and the tension between wandering and finding home. 7. Book three is on the way. Set more heavily in Rome, it will lean into the city's art history — Michelangelo, Bernini, Caravaggio — and a more mature version of Gio. Expected in 2027. Get the Books Ciao, Amore Mio…The Tale of Gabby and Gio by J.A. Marz Buy on Amazon: https://www.amazon.com/stores/J-A-Marz/author/B0DRLGWSJW?tag=rettocasgra-20 It's Sauce, Not Gravy! by J.A. Marz Buy on Amazon: https://www.amazon.com/Its-Sauce-Not-Gravy-Ingredient/dp/B0GHGSZCJZ?tag=rettocasgra-20 Connect with John Website: https://jam3strategicmarketingandpr.com Instagram: https://www.instagram.com/jmarzano3/ Facebook: https://www.facebook.com/john.marzano.14 LinkedIn: https://www.linkedin.com/in/jmarzano1/ Connect with Your Host Mike Carlon | Uncorking a Story Website: https://uncorkingastory.com/ YouTube: https://www.youtube.com/@uncorkingastory Instagram: https://www.instagram.com/uncorkingastory/ Facebook: https://www.facebook.com/uncorkingastory TikTok: https://www.tiktok.com/@uncorkingastory Twitter/X: https://twitter.com/uncorkingastory LinkedIn: https://www.linkedin.com/company/uncorking-a-story/ Subscribe & Leave a Review — It helps more readers and writers find the show! Apple Podcasts: https://podcasts.apple.com/us/podcast/uncorking-a-story/id563636205 Spotify: https://open.spotify.com/show/5HZiAEtFlhAzk60Z4eAkhY RSS Feed: https://feeds.megaphone.fm/uncorkingastory Uncorking a Story is produced by Mike Carlon. New episodes drop every Tuesday. Learn more about your ad choices. Visit megaphone.fm/adchoices

In Episode 277 of The Chazz Palminteri Show, Chazz sits down with twins JoJo and Nicky Scarlotta for a conversation about acting, writing, family, and Italian-American culture. The brothers discuss their experience appearing in Power: Raising Kanan, developing their first screenplay together, and launching their podcast The Seif. The conversation also explores the importance of authenticity in acting, storytelling, and staying grounded while pursuing creative goals. Later in the episode, their father Joe Scarlotta Sr. joins the discussion, leading to stories about Staten Island, Brooklyn restaurants, Italian expressions, and old-school family traditions. Blending humor, filmmaking insight, and cultural pride, this episode feels like a classic Italian family conversation around the dinner table.

Meet Angela PageAward winning Latina and Italian American writer and producer with lengthy experience in multinationals such as Microsoft and Honeywell. Spanish native speaker and fluent in Italian and Portuguese. Graduate of NYU's Stern School of Business, The London School of Economics and the Lee Strasberg Institute. President of the So. Florida chapter of WNBA (Women's National Book Association).Newly Released Historical Novel: EnricoGFrom award-winning writer and producer Angela Page Conti comes a sweeping historical novel inspired by the author's great-grandfather. Enrico G is a powerful and often amusing story chronicling an immigrant's journey from Italy's Abruzzo region and the family's centuries-old olive groves to New York, stretching from 1870s to the years following World War II. Shaped by extraordinary women, Enrico G is a compelling portrait of a man caught up in a web of ambition and love, prejudice and acceptance, identity and morality, where even a shared meal can turn deadly.For Information on Angela's other books and Projects go to her website below.Website: angelapage.netConnect with Host Terry LohrbeerIf you are a Boomer and feel you would make a great guest please email Terry with your bio and any other info you would like to share email: terry@kickassboomers.comFacebook: https://www.facebook.com/groups/2658545911065461/LinkedIn: https://www.linkedin.com/in/terrylohrbeer/Instagram: kickassboomersTwitter: @kickassboomersWebsite: kickassboomers.comTerry's editing company: Kenny Destefano LEAVE A REVIEW and join me on my journey to become and stay a Kickass Boomer!Visit http://kickassboomers.com/ to listen to the previous episodes.

Send us Fan MailYou Send Our Podcast to the Hospital, We Send Your Podcast to the Morgue. That's the Grumpy Nostalgia Way.  The boys go full OG this week reliving Brian De Palma's 1987 classic.  In a time when Americans couldn't drink, we learn that baseball bats, police brutality, and casual Italian-American racism could deliver us to moral clarity.  Fresh new face, Costner, nearly pulls his weight against a legendary performance from Oscar winner Connery here. The boys are so impressed by the end that they decide to cover their other favorite gangster movies that aren't the Godfather.

A new podcast from Futuro is coming to you soon! In 1964, an Italian-American ex-cop and a Dominican musician in New York City opened “the Motown of Salsa,” Fania Records. Artists like Héctor Lavoe, Willie Colón, Celia Cruz and La Lupe made the label hip, rebellious, sexy and political all at once. At their height, Fania toured the world, sold millions of records and changed culture forever. But as the label grew, Fania Records became mired by legendary falling-outs. In the most comprehensive audio narrative yet, Pulitzer Prize winning Futuro Studios and Oscar and Emmy-nominated actress Rosie Perez, tell the story of a generation of artists who created salsa music, a cultural legacy that continues to shape the world today. Listen to Our Thing, The Birth of Salsa in Nueva York starting on May 26! Want to support our independent journalism? Join Futuro+ for exclusive episodes, sneak peaks and behind-the-scenes chisme on La Brega and all our podcasts futuromediagroup.org/joinplus. Hosted on Acast. See acast.com/privacy for more information.

Story of the Week (DR):Trump is bringing Tim Cook, Elon Musk, and a dozen other CEOs to Beijing for his Xi summitTechnology & AIElon Musk – CEO, Tesla and SpaceXTim Cook – CEO, AppleJensen Huang – CEO, Nvidia (joined as a last-minute addition after a personal call from the President)Cristiano Amon – CEO, QualcommSanjay Mehrotra – CEO, Micron TechnologyDina Powell McCormick – President, MetaJim Anderson – CEO, CoherentFinance & InvestmentLarry Fink – CEO, BlackRockStephen Schwarzman – CEO, BlackstoneDavid Solomon – CEO, Goldman SachsJane Fraser – CEO, CitigroupAerospace & ManufacturingKelly Ortberg – CEO, Boeing (reportedly finalizing a massive 500-jet deal during the trip)Larry Culp – CEO, GE AerospacePayments & ServicesMichael Miebach – CEO, MastercardRyan McInerney – CEO, VisaAgriculture & BiotechBrian Sikes – CEO, CargillJacob Thaysen – CEO, IlluminaPaypal agrees to $30 million settlement with Trump's Justice Department over 'illegal DEI'The company launched a $530M Economic Opportunity Fund in 2020 for Black and underrepresented minority businessesDid not fight this in court, just surrenderedTo make the DOJ happy, PayPal had to ditch its race-based criteria; instead, it now funnels that financial support to veteran-owned businesses and companies in farming, manufacturing, or technology. A direct “black” to “white” transferAny company that launched a race-specific grant or loan program after 2020 is now officially in the DOJ's crosshairs, and "social justice" is being litigated as "civil rights fraud."PayPal board:“Independent” chair David W. Dorman (2015-; 17%)member of the Dell Technologies BoardMichael Dell and Donald Trump are BFFs: Dell pledged $6.25B to Trump AccountsJonathan Christodoro (2015-; 13%): a disciple of billionaire Carl Icahn (former Managing Director at Icahn Capital), one of Trump's oldest and most vocal alliesFounder PayPal Mafia Trump BFFs: Musk (DOGE), David Sacks (AI and Crypto Czar), Peter Thiel (JD Vance creator)Frank Yeary (2015-; 12%): Intel director since 2009 and chair since 2023It Was One of DOGE's Most Absurd Abuses. A Court Finally Exposed ItThis whole saga centers on a major legal showdown between the Trump administration's Department of Government Efficiency (DOGE) and the National Endowment for the Humanities (NEH). The case is a consolidated lawsuit (often called the NEH-DOGE lawsuit) filed in May 2025 by groups including the Authors Guild, the American Historical Association, and the Modern Language Association. On May 7, 2026, U.S. District Judge Colleen McMahon issued a massive 143-page ruling. She essentially nuked DOGE's attempt to defund hundreds of humanities projects, calling their process a "textbook example of unconstitutional viewpoint discrimination."The AI Purge: Instead of a professional review, DOGE staffers (described in court as young "technologists" with no background in humanities) ran thousands of grant descriptions through ChatGPT.DOGE staffers—mostly described as 20-somethings with "zero experience in the humanities"—attempted to dodge government transparency laws by conducting official business on Signal with auto-delete enabled. The court found this was a blatant violation of the Federal Records Act, proving that "efficiency" is often just code for "avoiding a paper trail."The Woke Filter: They told the AI to flag anything related to "DEI." This backfired spectacularly when the AI flagged projects on Holocaust survivors, Appalachian history, and Italian-American archives simply because they used words like "identity," "culture," or "women."DOGE didn't actually read the grants they cut. Instead, they used ChatGPT and basic keyword searches to flag any program containing "incriminating" words like "history," "culture," "identity," or "BIPOC." If the AI thought it sounded "woke," the funding was axed—a move Judge Colleen McMahon called a "textbook example of unconstitutional viewpoint discrimination."In perhaps the most "mask-off" moment of the proceedings, it was revealed that DOGE staffers flagged and canceled a documentary about Jewish women's slave labor during the Holocaust. The reason? Their AI-driven filter decided that focusing on "Jewish cultures" and "female voices" made it an illegal DEI program. Apparently, documenting Nazi atrocities is now "radical identity politics."The ruling highlighted a minor detail the administration seemed to forget: DOGE isn't a real government agency. The judge noted that DOGE had absolutely no lawful authority to terminate congressionally appropriated funds. They were essentially a group of private-sector bros playing President with the NEH checkbookThe Redirect: The court found that the $100 million "saved" wasn't actually returned to the Treasury. Instead, it was being funneled into the administration's own projects, like the "National Garden of American Heroes."Why Two Big Companies Just Cut Paid Family Leave MMFor the last decade, a tight labor market forced companies to compete for talent with generous perks. Now, with the job market cooling and employees having less leverage to quit, companies like Deloitte and Zoom are quietly rolling back benefits.Zoom, the company that became the face of remote work, has slashed its paid parental leave. Birthing parents saw their leave drop from up to 24 weeks to 18 weeks, while non-birthing parents were cut from 16 weeks down to 10.Deloitte is making deep cuts, but not for everyone. The reductions specifically target “Center” employees—the administrative, IT, and finance support staff who generally earn less—rather than the high-earning consultants. Their leave was halved from 16 weeks to just eight.Beyond just time off, Deloitte is axing its $50,000 reimbursement program for adoption, surrogacy, and IVF for these support roles.I Hate Working 5 Days': Zoom CEO Eric Yuan Says AI Could Shrink Workweeks To 3 Days In A Major Future ShiftGoodliest of the Week (MM/DR):DR: Chipotle CEO [Scott Boatwright] tells customers to ‘just ask' if they want bigger portions after downsizing accusations: “You should ask for a little more ... We serve big, beautiful bowls and burritos. Full stop, no questions asked. If you want more, just ask the team member. I promise you there's never a team member on that line that's going to say no.” 886 to 1MM: Oil shortages DR MMBeer demand stumbles as gas prices surge, data showsI mean, isn't this the double best? Less idiots driving drunk AND less idiots DRIVING!Oil shortages are even hitting colored snack bagsUgly snacks, maybe less eating!Assholiest TRIGGERIEST of the Week (MM):Brett BlundyVictoria's Secret unveils allegations against activist investor, loses board directorBlundy, Australian billionaire who launched Bras N Things, a classy establishment sold to Hanes, and currently chairs Lovisa, a fast fashion jewelry business, bought 13% of VS and thinks he can run it betterHe's disappointed with VS acquisition of Adore Me (online retailer) and the drop in earningsMeanwhile, Lovisa's 1Y market returns: -22% vs. ASX +4% TRIGGERED:Blundy, a fucking Australian billionaire blowhard, chairs LovisaLovisa board: Blundy, Mark McInnes (“deputy chair”), John Cheston (CEO), Bruce Carter, Tracey Blundy (wife), John Charlton, Sei Jin Alt (woman, Asian)Brett and Tracey own 40%+ of sharesZero merit directorsExec team: John, Mark, Victor, Chris - zero womenBlundy is targeting VS, whose board is…Donna James, Hillary Super (CEO), Irene Britt, Sarah Davis, Jacqueline Hernandez, Rod Little, David McCreight, Mariam Naficy, Lauren Peters, Anne SheehanExec team: 4 women, 1 manThis is the ultimate mansplain - some chest thumping billionaire walks into a room full of women, pushes them out, takes over… and this from the filing:“On November 13, 2025, members of the Board held a videoconference call with Mr. Blundy to inform him that the Board had determined, in accordance with its fiduciary duties, that appointing Mr. Blundy to the Board would not be in the best interests of VS&Co or its stockholders. In an effort to reach amutually agreeable resolution, the Board proposed collaborating with BBRC and Mr. Blundy on (i) adding one mutually-agreed new independent directornot affiliated with BBRC to the Board, (ii) Mr. Blundy's participation in a review with the Board of the Company's capital allocation, (iii) entering into alonger-term information sharing agreement and, in the context of a negotiated resolution with BBRC and Mr. Blundy, an agreement on customary standstill restrictions, and (iv) taking down the Rights Plan. After this call, the Board delivered to Mr. Blundy the following letter explaining its rationale for rejecting his candidacy and proposing a new framework for a mutually agreeable resolution:“The potential for significant reputational and legal risk to Victoria's Secret arising from (1) your pattern of hiring executives with a history of serious allegations of sexual harassment or other misconduct, and (2) the reported and alleged instances of harassment and highly inappropriate employee policies that occurred under your oversight at companies you controlled or effectively controlled.The proxy should just say, “Australian white male billionaire who is cool sexually harassing women while selling them underwear wants to take over massive underwear store run by women”Elon Musk and Sam AltmanMusk first…Sam Altman Accuses Elon Musk of Laughing at Memes During Important OpenAI MeetingsMusk's China trip during OpenAI trial prompts apology from his lawyer for CEO's absenceTRIGGERED: This is the man child trillionaire we're supposed to take seriously - does his mom fold his socks for him? Does he eat Cheerios out of a frisbee for breakfast? These are our male adult role models?Musk apparently was too busy for the trial, but during talks of absorbing OpenAI into Tesla, he wasn't too busy to spend a long time forcing everyone to look at his fucking dopey idiot manboy memes that made him laughReminder time: Musk is in charge of who gets internet in military conflict (Starlink), gutted the government (DOGE), is trying to implant chips in brains (Neurolink), and used everyone else to get his billions (Tesla was bought, subsidized, SpaceX subsidies, Boring Company steals municipal money to dig holes…)Altman next…Sam Altman faces awkward grilling over 'toxic culture of lying'ChatGPT Told a 19-Year-Old How to Mix Drugs — His Mother Found Him Dead the Next MorningWHEN YOU PUT A SOCIOPATH AND MANCHILD IN CHARGE OF A WORLD DESTROYING DEVICE, IT TURNS OUT IT'S BADWarren Buffett DRPut the folksy “I'm just a guy eating a werther's original candy making money” schtick aside, where he says they pick great management and let them do their thing - this is “their thing”:TRIGGERED: Electric Company Says It's Cutting Off an Entire Town So It Can Sell All Its Power to Data CentersThere is so much to hate here:Tech billionaires building data centers for AI: checkNV Energy is wholly owned by Berkshire Energy which is owned by Warren Buffett: checkTrump appointed asshole running regulatory agency that represented utilities: checkThe town is Lake Tahoe - 50,000 residents have to find a new source of electricity in ONE YEAR because Buffett/Berkshire/NV Energy decided the re-route all energy to data centers for AIGoogle, Apple, MSFT all have facilities, 12 data center projects in Northern NevadaNevada would have to ask woke California to build hundreds of millions of dollars worth of transmission lines in a year to get to Tahoe, FERC would have to approve other changes (Chair Laura Swett, Trump appointee, represented electric utilities and the firm wrote pieces about the glory of data centers - one of the Amicus Briefs they wrote in 2024 was on behalf of… NV Energy)Of the fines issued by FERC this year, 99% are one company: an energy efficiency companySince Trump was elected, FERC has issued fines targeting blue state utilities and renewables at a more than 2:1 rateSo the people are fucked - maybe Warren can tell them to power their town on See's Candy sugar rushesHeadliniest of the WeekDR: Kids with fake mustaches can fool high-tech age verification systemsMM: Waymo recalls 3,800 robotaxis after glitch allowed some vehicles to 'drive into standing water'Who Won the Week?DR: Steve Roth, the CEO of Vornado Realty Trust, expressed his support for fellow billionaire and the Citadel CEO Ken Griffin: “I must say that I consider the phrase tax the rich — quote tax the rich — when spit out with anger and contempt by politicians both here and across the country, to be just as hateful as some disgusting racial slurs”MM: Lawyers - literally everything now is a lawsuit and everyone is a lawyer. PredictionsDR: NYC Mayor Mahmdani asks Steve Roth for “just little more” and Roth replies: “I'm not a fucking Chipotle, commie scum.”MM: Chili's CEO wakes up at 5 a.m., runs daily, and uses that time to generate ideas for the business: On a run next Thursday, May 21, Chili's CEO Kevin Hochman stops short and says out loud, “What if the Big Crispy Chicken Sandwich was BIGGER???”

A new podcast from Futuro is coming to you soon! In 1964, an Italian-American ex-cop and a Dominican musician in New York City opened “the Motown of Salsa,” Fania Records. Artists like Héctor Lavoe, Willie Colón, Celia Cruz and La Lupe made the label hip, rebellious, sexy and political all at once. At their height, Fania toured the world, sold millions of records and changed culture forever. But as the label grew, Fania Records became mired by legendary falling-outs. In the most comprehensive audio narrative yet, Pulitzer Prize winning Futuro Studios and Oscar and Emmy-nominated actress Rosie Perez, tell the story of a generation of artists who created salsa music, a cultural legacy that continues to shape the world today. Listen to Our Thing, The Birth of Salsa in Nueva York starting on May 26! Want to support our independent journalism? Join Futuro+ for exclusive episodes, sneak peaks and behind-the-scenes chisme on Suave and all our podcasts futuromediagroup.org/joinplus. Hosted on Acast. See acast.com/privacy for more information.

In Episode 32 of Talking Shit About Nothing, Jim, Rich, Bruno, and Vinny dive into an unforgettable Italian-themed episode packed with Boston stories, family traditions, sports debates, North End memories, food talk, and nonstop laughs. From homemade sauce vs. gravy arguments to old-school pizza stories, Bruins and Celtics rants, and growing up in Italian neighborhoods around Newton, Watertown, and Boston's North End — this episode is pure chaos in the best way possible. The crew shares hilarious stories about Italian culture, feasts on Adams Street, deli memories, giant subs, homemade wine, cheese-making, tipping debates, and life growing up in tight-knit Italian families. If you love comedy podcasts, Boston culture, Italian-American stories, sports talk, and unfiltered conversations, this episode delivers it all.

California and Los Angeles are at a crossroads, and it's up to each of us to determine the future of both our state and beloved city. Please welcome #JohnKobylt, host of the award-winning #JohnKobyltShow on #iheart radio and #kfiam640 powerhouse station, who joins us to talk about the gubernatorial and mayoral races here. Last week, candidates duked it out during scheduled debates, and everyone seems to have their take on the winners. But there's one thing clear - our state and city are in trouble, and we need change. Fast. Crime, homelessness and drug addition is up, along with gas and housing prices. What's down? Jobs in the entertainment industry, and all the jobs created around it from food service to props. We're in trouble. Much the same way the auto industry left Detroit, same with Hollywood. And once it closes, it's hard to bring it back. But there's hope, and we'll talk about that. Please join me LIVE on all video and audio platforms of #DeborahKobyltLIVE. I'm your host, #DeborahZaraKobylt, and it's my pleasure to welcome you here.

In Episode 276 of The Chazz Palminteri Show, Chazz sits down with Sabino, founder of Growing Up Italian and owner of Anthony & Son Panini Shop in Brooklyn. The conversation focuses on Italian-American culture, authentic food traditions, and the neighborhoods that continue to preserve old-school Italian values. They discuss what makes Neapolitan pizza unique, the importance of ingredients and preparation, and how social media has influenced modern food culture. They also talk about the realities of running a food business, the continued connection people feel to Italian heritage, and upcoming international appearances in London and Italy. Blending humor, food knowledge, and cultural pride, this episode celebrates the traditions that continue to bring people together.

Thanks to Our Tique Talks Sponsors:Cozy Earth - Use code COZYTIQUE for 20% offFlytographer - Earn commission on professional vacation photographyTravel Collection - Connect and learn more about TC's DMCsMulti-destination trips look dreamy until the seams start to show. In this episode, Milena Stancati of Travel Collection dives into what makes complex itineraries work and where many advisors quietly lose control. From missed transfers and mismatched service levels to chaotic handoffs between countries, she shares the exact points where trips fall apart and how to fix them before your client ever notices. You'll learn how to structure trips like a story with intentional pacing, why “three nights minimum” changes everything, and the behind-the-scenes systems top advisors use to manage multi-country travel without the overwhelm. If you want to sell bigger, more complex trips without the stress (or the risk), this is the episode you need to hear!About Milena Stancati:Milena Stancati is a travel industry leader and Head of Business Development at Travel Collection Limited, where she partners with travel advisors across North America. With nearly seven years at Context Travel, she helped scale global experiences and deepen culturally driven travel. Raised in an Italian-American family, her love of travel was sparked by stories of heritage and history, leading to a lifelong passion for exploring the world. She's visited 70+ countries and spent a year traveling across continents with Remote Year. Now based in Charlotte, Milena brings a thoughtful, story-first approach to travel, and when she's not working, she's chasing her goal of running a half marathon in every U.S. state. instagram.com/travelcollectionltdRecourses mentioned in this Episode:Travel Collection Form Simple Fee CalculatorToday we will cover:(03:00) Meet Milena Stancati; Travel Collection(08:55) The biggest failure points (the “seams”)(17:30) How to fix the seams before they break(24:00) Structuring a multi-country itinerary that flows(33:20) Client briefs, transition checklists, and partner coordination(40:30) How to structure planning fees for multi-destination trips(43:10) Post-trip debriefs; improving future tripsFOLLOW ALONG ON INSTAGRAM @TiqueHQ

“Nobody really teaches you how to write for the voice because every voice is different. We're given these standard ranges, which is fine for harmony exercises that aren't meant to be sung. The information we have guiding us is half-knowledge that's more dangerous than nothing at all. It's a question of ‘how can you empathize with the singer?' As a composer, I work with them to create a composite work of art that incorporates their expressive agencies.”Raphael Fusco is an Italian-American composer, keyboardist, and conductor praised as “a lively player and fine improviser” (Los Angeles Times), “one of the most outstanding composers of his generation” (El Mundo), and “a leader in the opera world today” (OperaWire). His compositions span opera, orchestral, choral, art song, and chamber works, that blend expressive lyricism and vibrant textures with structural clarity and dramatic depth. He has received commissions from the Chamber Orchestra of Philadelphia, Cecilia Chorus of New York, I Cantori NY, Hartford Chorale, and members of the New York Philharmonic and Metropolitan Opera Orchestras, with premieres at Carnegie Hall, Lincoln Center, Casa Milà (Barcelona), the Oriental Art Center (Shanghai), and ÉgliseSaint-Séverin (Paris).Fusco has won awards from the NATS Art Song Composition, Phoenix Boys Choir New Works Rising Competition, American Prize, Notre Dame University Liturgy Alive Composition Competition, Ruzickova Composition Competition, Fyfe Choral Composition, and Aliénor Harpsichord Competition.As a pianist and harpsichordist, he has performed with the New York Philharmonic, American Ballet Theatre, and Branford Marsalis. Fusco studied with David Loeb, Robert Cuckson, and Carl Schachter at the Mannes College of Music in New York, Giulio Castagnoli in the G. Verdi Conservatory of Turin, Philip Lasser and Narcis Bonet at the École Normale in Paris. He holds a doctorate from the University of Music and Performing Arts Graz, where his artistic research explored empathy and expressive agency in vocal composition.To get in touch with Raphael, you can find him on Facebook (@raphael.fusco.9), Instagram (@fuscoraphael), and YouTube (@RaphaelFusco) as well as visit his website: raphaelfusco.com.Email choirfampodcast@gmail.com to contact our hosts.Podcast music from Podcast.coPhoto in episode artwork by Trace Hudson

In Italian American folk practices, saints are at the heart of everything that we do. It's a fine line between religion and spirituality, as these practices, superstitions, healing methods and traditions are older than the Catholic faith itself. How do we view saints? What is their function and how are they helping guide healers in our community? This isn't anything new.. this has been going on for hundreds of years. book a reading with me (astrology,mediumship, tarot, italian evil eye, italian cures + more):https://tinyurl.com/4c399c9smy store:luca divina | my italian folk magic storehttps://tinyurl.com/3khs3nbmfollow me on instagram for more italian american folksuperstitions, mysticism, healing and more:https://www.instagram.com/highpriestesschelsea/Source referenced:Magliocco, S. (2018). Witchcraft, healing and vernacular magic in Italy. In W. de Blécourt & O. Davies (Eds.), Witchcraft Continued (pp. 151–173). Manchester University Press. https://doi.org/10.7765/9781526137975.00012tags: Italian folk healing, Italian American folk healing, Italian folk magic, Italian folk traditions, Italian superstition, Italian spiritual healing, Italian ancestral practices, Italian folk healer, Italian strega, Strega tradition, Catholic folk healing, Catholic folk magic, saint-based healing, ancestral healing traditions, old world healing practices, vernacular magic, Italian folklore, Mediterranean folk religion, Southern Italian traditions, Italian ethnography, Sabrina Magliocco, folk religion, what is Italian folk healing, Italian folk healing explained, Italian folk healing practices, traditional Italian healing, Italian American culture, ancestral spirituality, folk healing traditions, traditional healing practices, ancestral traditions

fWotD Episode 3278: Neapolitan ragù Welcome to featured Wiki of the Day, your daily dose of knowledge from Wikipedia's finest articles.The featured article for Sunday, 26 April 2026, is Neapolitan ragù.Neapolitan ragù is a ragù associated with the city of Naples, Italy, made by browning then braising meat over several hours in tomato purée and sauce. When the meat is ready, it is removed and the sauce is left to continue cooking and thickening. In the Italian meal structure, Neapolitan ragù is served in two stages: first as sauce served over pasta, and then as meat eaten alone or with vegetables, lightly dressed with the remaining sauce.Ragùs are rich, often meaty sauces that are eaten across Italy. The people of Naples hold their version in high regard, calling it rraù in the Neapolitan language, and several writers from the area describe it as the "queen of sauces". Throughout Italy, the dish is known under names including ragù alla napoletana and ragù napoletano. Although it contains tomato and meat, it is fundamentally perceived to be a meat sauce, with the tomato understood as a conduit for meat flavours.Neapolitan ragù evolved from the French ragoût, introduced to Italy in the later 17th century. Over the following 150 years, ingredients foreign to the modern ragù such as asparagus and truffle were dropped, and tomatoes and pasta were added. In the 19th century, emigrants brought the dish to America, where it was developed into the Italian-American gravy and the dish spaghetti and meatballs.The dish is far less well-known than ragù alla bolognese. The two differ in several respects: the Neapolitan ragù cooks for a longer time, includes more tomatoes and rarely celery and carrot, uses whole pieces of meat rather than minced, and is served with short, ridged pastas rather than long, flat ones.This recording reflects the Wikipedia text as of 01:04 UTC on Sunday, 26 April 2026.For the full current version of the article, see Neapolitan ragù on Wikipedia.This podcast uses content from Wikipedia under the Creative Commons Attribution-ShareAlike License.Visit our archives at wikioftheday.com and subscribe to stay updated on new episodes.Follow us on Bluesky at @wikioftheday.com.Also check out Curmudgeon's Corner, a current events podcast.Until next time, I'm neural Gregory.

In this episode of the Italian American Podcast, John, Pat, and Marcella sit down with Museo Italo Americano president David Cincotta for a focused discussion on art, heritage, and community. The conversation opens with light banter about running a cultural podcast before turning to the museum's roots in North Beach and its evolution over nearly fifty years. Sincotta outlines plans for a move into a larger donated warehouse, enabling expanded exhibitions, programming, and educational outreach. The Museo stands out as one of the few Italian American institutions with a strong modern and contemporary art collection, showcasing both Italian and Italian American artists. The group underscores art as an often-overlooked dimension of Italian American identity, beyond the usual focus on food and festivals. They touch on exhibitions ranging from community-driven shows to opera anniversaries and regional cultural events, along with collaborations—including work with the San Francisco Opera—that reflect broad local support. Sincotta also addresses ongoing fundraising efforts and the realities of sustaining cultural institutions through philanthropy. The episode closes on the importance of preserving stories—through exhibitions, oral histories, and personal archives—and invites listeners to support and visit the Museo. The message is clear: institutions like the Museo Italo Americano remain vital as gathering places and stewards of Italian American culture.  THE MUSEUM'S SOCIALS: Instagram: @museoitaloamericano Facebook: https://www.facebook.com/MuseoItaloAmericano   THEIR WEBSITE: https://sfmuseo.org/   HOSTED BY: John Viola Patrick O'Boyle Marcella Martin   SPECIAL GUEST: David Cincotta   PRODUCED BY: Nicholas Calvello-Macchia

On this week's episode, host Caryn Antonini is joined by Bill Brady, a seasoned food photographer and tabletop director who shoots food, beverage, and cannabis. Bill has spent more than 25 years photographing food for restaurants, brands, and publications. He grew up in an Italian American culinary household as well as a well known Tribeca establishment, an upbringing that deeply shaped his relationship with food and hospitality. Over the years, his work has included clients such as Nestlé, Walmart, and Boar's Head. In addition to his commercial work, Bill teaches photography on college campuses, lectures widely, and hosts live broadcast sessions on food photography for renowned B&H Photo in New York City. Bill also recently launched a new food photography course—a short, practical, no-nonsense approach designed specifically to help chefs transform their food photos using nothing more than their own smartphones.For more information on our guest:Food Photography and Videobillbradyphotography.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

This week I'm delighted to be talking with five-time novelist Christopher Castellani. Christopher's newest book is “Last Seen,” which combines suspense, true crime, and magical realism to take the reader on a journey through the psyches and preoccupations of young men coming of age in twenty-first-century America.Christopher's first novel, “A Kiss from Maddalena,” chronicled the Italian-American immigrant experience and won the Massachusetts Book Award; its follow-up, “The Saint of Lost Things,” was a BookSense Notable Book; and the final novel in the trilogy, “All This Talk of Love,” was a New York Times Editors' Choice.His novel “Leading Men,” about the playwright Tennessee Williams and his longtime partner Frank Merlo, was a Los Angeles Times bestseller and is being developed into a movie for Searchlight Pictures.We covered:- What happened in fifth grade that made him decide to be a writer- Why he decided not to pursue the more stable path of becoming a writing professor- How being an author is a little like being a one man band- How he uses his books to make money–and it's not by selling more copies- The habit he started during the pandemic that he still does, and that has totally changed his relationship to reading- The nerdy 80s magazine he's still a subscriber toConnect with Christopher (and check if he's doing an event near you!) at christophercastellani.com.For full show notes with links to everything we discuss, plus bonus photos!, visit katehanley.substack.com.Thank you for listening! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of The Italian American Podcast, Pat and Brandon are joined by Luke Petronella for a thoughtful discussion on Italian American identity across generations. They reflect on upbringing in New York and Philadelphia, touching on family traditions, changing forms of communication, and how events like AIDS and COVID shaped cultural perception. The contrast between analog childhoods and today's social media-driven world highlights new challenges for younger generations. Petronella, an emerging Italian American filmmaker and Russo Brothers Italian American Filmmaker Forum grant recipient, shares his creative path and discusses his mockumentary Luigi Lookalike, which explores identity through humor and family life. Emphasizing authenticity, he points to films like Rocky and Moonstruck as meaningful representations, while rejecting reductive stereotypes. He also reflects on reconnecting with family in Sicily and navigating themes of assimilation and belonging. The episode also highlights his work with Rescuing Leftover Cuisine, redistributing surplus food across New York City, and his involvement with the Italian American Future Leaders Conference. It concludes with an invitation to support Luigi Lookalike and engage with a new wave of Italian American storytelling. HIS SOCIALS: Instagram: @mellow_luke @rescuingleftovercuisine  TikTok: luigi_lookalike rescuingleftovercuisine Facebook: Luke Petronella rescuingleftovercuisine LinkedIn: Luke Petronella rescuingleftovercuisine   Website: rescuingleftovercuisine.org   Events: April 26th Luigi Lookalike NYC Premiere https://partiful.com/e/MkCCcxoAvZEi2vUVZtjU?c=MTShNDtc May 12th Rescuing Leftover Cuisine's Spring Gala https://www.rescuingleftovercuisine.org/rlc-annual-gala   HOSTED BY: Patrick O' Boyle Brandon Ficara   SPECIAL GUEST: Luke Petronella   PRODUCED BY: Nicholas Calvello-Macchia

In this episode of The Italian American Podcast, hosts Pat and Brandon sit down with Peter Francis Battaglia—self-described "Italian American Encyclopedia" and creator of the Food Obsession blog—for a nostalgic look at Italian American life in Staten Island during the late 1960s and '70s. He recalls the rhythm of traditional Sundays—church, cemetery visits, and large family meals marked by pastries and anizette coffee—capturing a culture grounded in closeness, continuity, and food.  Battaglia also reflects on raising two adopted Chinese daughters, sharing how his family honors both their birth heritage and Italian traditions. The conversation highlights the richness of a multicultural household, where memory and shared meals help bridge identities across generations. A highlight of the episode comes when Battaglia introduces his family's ciambellini recipe, prompting discussion on how traditions evolve over time. His view is simple: culture is not preserved in place, but lived and carried forward. Listeners are invited to explore his Food Obsession blog and social media for more.   HIS SOCIALS: Instagram: @afoodobsession Facebook: https://www.facebook.com/stories/111249000792462/?source=EMBED_PAGE&ref=embed_page HIS WEBSITE: https://afoodobsessionblog.wordpress.com/   HOSTED BY: Patrick O'Boyle Brandon Ficara   SPECIAL GUEST: Peter Francis Battaglia   PRODUCED BY: Nicholas Calvello-Macchia

If someone asked you about French, Korean, or Thai food, you could probably name some signature flavors and dishes. I certainly can. Well, what about American food? What stands out for you there and what IS it, really? Today we're going to dig into the roots of American cuisine with food journalist David Page, who initially was an investigative journalist but turned his attention to food. And he's author of a book called Food Americana: The Remarkable People and Incredible Stories Behind America's Favorite Dishes. But you might also know David's work from television. He was executive producer on the hit series Diners, Drive-Ins, and Dives for 11 years. He has two Emmy awards and has his own podcast series, which is excellent, called Culinary Characters Unlocked. Interview Transcript So, here's the book: Food Americana. It's really a wonderful read and, you know, every case study you go through in the book, like pizza, Chinese food, Mexican food, every one is completely fascinating. I'd love to dive in and hear more about your thoughts about how all this unfolded. So, is there such a thing as American cuisine and how did you come to write this book, Food Americana? Well, the short answer is yes, there's American Cuisine. I came to write it out of personal experience. I became really deeply interested in food when I was posted overseas for NBC News as a producer and traveling from country to country, pre-Internet. And not ever having expected to leave America. I mean, they called me up one day and said, Hey, you wanna move to England? And from there I moved to Germany and then Budapest, Hungary. I was remarkably unprepared for all of the places I was being sent. And I kind of had a study pretty quickly. And I found that one of the best ways to understand a country or culture was through its food. You know, why do they eat so much wild boar in Tuscany? Well, because it was historically a poor region. And if you wanted to eat, you had to kill something. And what you were most likely to find that you could kill was a wild boar. When you go to Strasburg in France, why are you eating Germanic choucroute, which is, you know, pork on top of sauerkraut. Well, that reveals to you that that area went back and forth in terms of which country owned it forever. And that really awakened in me a deep interest in food. When I got back to the States, I eventually ended up creating Diners, Drive-Ins and Dives. And that got me deep into American food, if you will. And, more and more over time, I stockpiled stories and interests and decided as all TV producers do eventually, whether they actually act on it or not. Everyone thinks it's easy to write TV and it's hard to write a book. Those of us who are TV producers carry a chip on our shoulder because frankly, it's harder to write for television. You can't just sit down and type out whatever you want to type out. You've got to figure out the words that integrate with the pictures and that can move the pictures forward. But, you know, we all think we have a book in us, and I said, what interests me? And it was this. And I dived in; thoroughly enjoyed the process. To answer the other half of the question, I came to the conclusion looking at everything that I had put on Diners, looking at every place that I liked eating in various towns, there was a cuisine. It was something we constructed, much like we constructed American democracy out of other countries and cultures. And you know, when you go to a Chinese restaurant in America, all of us have gone with that real bore who looks up and says, this isn't authentic Chinese food. Well, no, it's not authentic Chinese food. It is authentic Chinese American food. Just as, with the exception of something called polpette, which are very small round meatballs, there are no meatballs as we know them in Italy. When the poorest of the poor left Southern Italy to come to the United States in the 1800s, to their shock when they got here, they found out that being poor here was different than being poor there, where even pasta was considered a luxury item and only enjoyed on a Sunday, if ever. Here, poor people could afford meat. And that is what created Italian American cuisine, which is to a great extent based on abbondanza, you know, a whole lot of everything. I live in New Jersey where red sauce cooking means open your belt and, you know, strap in for a few hours of absolute gluttony. And we've done that with bagels from Poland. In Poland, they weren't quite what they are here. But they were similar, and they were sold by Jewish peddlers in the streets on long sticks. Because they had holes in the middle, you could, you could stack 'em on the sticks and young kids would walk around the town square shouting in polish. I don't know the actual words but shouting something that translated as bagels and lemonade. When Jewish immigrants arrived in the United States, packed into the Lower East side into tenements, they did what they knew how to do. And bakers started making bagels which then became far more than a Jewish food. They became a New York food. And then in horribly awful incarnations, they became an American food. I would argue it's still hard to get a decent bagel outside of New York for any number of reasons, but bagels are American cuisine now. They're not the bagels per se that were eaten in Poland. But there's something from another country that we took and made into our own. And by the way, the cuisine continues to evolve. It now includes Vietnamese banh mi. As more and more cuisines are sampled here, they're modified by the lack of availability of original ingredients for the immigrants who are here who have to look for alternatives. And they're modified to suit broader tastes. You know, the original spices of much of Mexican cuisine... and when I say Mexican cuisine, it was basically the food of the Nortenos, Northern Mexico, because as with all countries, Mexico is a combination of cuisines based on regionality. But, when Americans started sampling, quote, Mexican cuisine, unquote, much of it was too hot for us. For the most part, those people who had lived in what was Mexico who were now living in America after the Mexican American war, when America seized half of Mexico. Those who opened restaurants realize that, you know, if you want a broader clientele, you better tone things down. That's the Americanization of another culture's food, and that is American cuisine. I'm hoping you wouldn't mind taking a little detour and talk about how magical it is to connect with a culture through food and through the people you meet in that context. You and I were talking before we started recording and you mentioned a trip you made to Spain and how wonderful this particular connection was. And I was thinking about some things I've done recently that have connected me with people and their history through their food. And there's something very magical about that. But tell us about your trip to Spain because I thought it was very interesting. My wife and I went to Spain a few years ago, and I had worked in Spain a fair amount when I was overseas as a journalist. But I'd never really had the opportunity to do much vacation in Spain. And I can't remember if it was Madrid or Valencia, it may have been Valencia. But we signed up for a half day cooking course. And we showed up and it was taught by somebody's grandmother. I made the mistake of trying to be polite and use my leftover high school Spanish, and I was the only one who in the class who did. So, she decided I was fluent, which I'm not. But she and I had a lengthy conversation during the class, which consisted of her saying things I did not understand in me nodding my head and saying, si. But it was just a remarkably wonderful experience to have my hands on and in and be learning about another culture. You know, one of the things I realized when I first started traveling much of the world for NBC and again, I had never expected to be sent overseas, was that there are a million ways to do things. You know, this is going to sound kind of gross, but until you go overseas and you realize there are different shapes to toilets, you know, people look at the same problem and figure it out in slightly different ways. You learn that there are multiple ways to approach things, to address things, to do things. And first of all, the cooking in Spain is extraordinary. And it's an underappreciated cuisine here in the United States. But, you know, we're in cooking class making a Spanish tortilla, which is not a Mexican tortilla. Mexican tortilla obviously is a disc of dough, either corn or wheat, depending upon the region. A tortilla in Spain is an omelet, but more than an omelet, it's kinda like a frittata. It's a very thick, almost spongy, egg-based product with potatoes in it. And making that and learning how to make that and the way that this teacher had clearly been making it, that she had learned from her mother, who had learned from her mother. You know, you turn it upside down to get it out of the dish. It was just a wonderful experience. And look, I've been fortunate enough to have that experience in any number of countries. This one, wasn't terribly culinary, but I was in Moscow in a bar frequented by locals. And this was under the Soviet Union; it was a long time ago. But they had the bars for Westerners where they took dollars and served the good vodka, which Russians could not get by the way. I mean, there was no Stoli for Russians. But we were in this real low rent bar and a guy sat down next to me with Asian features. And through, kind of, hand signals and some assistance from I guess one of the NBC translators or something, we exchanged life stories. It turned out he was visiting from Siberia to do some kind of business. Had never been to the big city. And he had... everything in the Soviet Union was crappy. I mean, it was made of plastic. He had a plastic briefcase. But he was here on business apparently. And as we got drunker and friendlier and you know, arms around each other and hail fellow well met, he opened his briefcase to reveal that it was filled with salted fish. He had brought his own delicacy from home because you never know what you're going to find in the big, bad city. And sitting at that bar, I had me some Siberian salted fish and it was damn fine. What a neat experience. Oh, it was fantastic. Just fantastic. You've reminded me, and I was mentioning this to you as well, but I love barbecue of all kinds from all places. And the North Carolina form of barbecue is typically pulled pork. And the Eastern part of the state is famous for cooking whole hogs, the Western part for cooking just the pork shoulder. But in the Eastern part they say they talk about cooking everything but the squeal. And there's a local restaurant in Raleigh, which is about a half hour for me and where I live in Durham. And there's a well-known barbecue icon in North Carolina named Sam Jones, who's the third generation of his family to run a restaurant in a little town called Aiden, North Carolina, which is frequently considered the best barbecue place in the state. Sam, at his restaurant in Raleigh, was running a half a day intensive workshop for those of us out there in the world who want to learn more about it. I took that workshop and it was a wonderful experience just like you're talking about. Because not only did I learn about the techniques of cooking the food and I was in their smokehouse, and it was just a great experience. But this fellow, Sam himself, was a really interesting character. And to hear about his family history and what the food means to them and how they learned the traditions and stuff was just absolutely fascinating. And I'm reaching for, I got a copy of a book he wrote on whole hog barbecue. There's Sam himself and with... Daniel Vaughn the writer. Yes, that's exactly right. What a great experience. I feel as you do that connecting with cultures through their food and meeting the people is just an incredible experience. Let's get back to your book now, Food Americana. So, you gave us the example of bagels, you talked a little bit about Chinese food, but give us some more richness to how these foods might have begun and what kind of forms they took in America. And I know you talked about pizza as one example. I thought the pizza one was especially interesting. Part of it is because I spent many years of my career at Yale University and was surrounded by New Haven Pizza, which was unbelievable. Which is called what? Apizza? Apizza. Yes. Well, that's coal-fired thin crust, right? Coal-fired. You know, I could go in one of those restaurants and just order crust and be happy. It was that good. What I found interesting in researching one of the New Haven pizzas that's legendary is clam pizza. And what I learned was that the clams weren't from Connecticut. That they were brought in from someplace else. I just assumed, because, you know, you got the water there that that was a local thing. And apparently it was not, which surprised the hell outta me. I mean, I live on the coast of New Jersey and there's a place down here that does its version of clam pizza and it is local clams. Oh, that's interesting. Pizza was the food of the poor in the South of Italy. Pizza was basically dough with a little bit of tomato. And if you had a couple of bucks that day, that week, maybe you put a piece of lard on top. I mean that, that was it. And when the immigrants began arriving in the United States and found that good food was easier to obtain, that's when pizza started to morph into what we know it as today. Now the wheat in Italy was different than the wheat here. The form of a fire being used was different. I'm trying to remember, I guess it was coal in New York at the time, and wood in Italy. So, you ended up with a different kind of crust in terms of airiness and crispness. But what you also ended up with is a perfect example of the development of American cuisine. Which is every place that pizza went, it was different. It evolved based on what was available in a particular region. You've got pizza in, I think it's St. Louis, maybe Kansas City, where they use kind of a processed provel cheese. I guess it's St. Louis. Because that's what they had. That's nothing. It's not mozzarella. It's not Parmesan. It's the local cheese. Or you have pizza in Old Forge, Pennsylvania, that was created for the miners by a bar owner using what is rumored to have been government cheese. These were poor people. So that's how that developed. You've got Detroit Pizza, which is having a renaissance moment now, but it has its square shape because it was initially baked in these blue steel automotive pans. They may have been oil pans that were liberated either from an auto factory or a parts supplier. You know, Chicago Pizza certainly developed in a unique way, although there are two kinds of Chicago pizza. There's the deep dish that, it's really a frigging casserole. And then there's cracker thin pizza that, that's delightful. But you see pizza developing according to what's around it. I mean, it's the perfect example of local, regional, seasonal. And then as pizza became a self-perpetuating thing, it then became a kind of a palette for creative American chefs to go nuts. The iconic decision being Wolfgang Puck at Spago in Beverly Hills. Putting what would be politely called smoked salmon, what else? New York Jews would call lox on a pizza with creme fresh and, you know, reinventing the world. In fact, the real reinvention of pizza in that way occurred at California Pizza Kitchen in California, where barbecue chicken pizza became a big deal. And pizza continues to evolve. I mean, I had a debate the other day with the owner and chef at an Italian restaurant about whether or not pineapple goes on pizza. And I obviously, I think that Hawaiian pizza with pineapple and ham is a war crime. He argues that doing what he does, which is a not canned pineapple but fresh pineapple that is macerated, chopped, and served with, I think, pork cheek as opposed to ham. Some more subtle, substantial use of pork that is in fact a terrific combination of flavors. And I'm not going to argue with him because that actually sounded pretty damn good. It does sound good. You know, pizza continues to evolve. What's interesting with pizza is, and I have this complaint with so much of how Americans consume food, is that given the choice between a great local pizzeria and BS factory like Dominoes, so much of America picks Dominoes. I mean, at the time I wrote the book a few years ago, 60% of pizza was sold at chains; 40% was sold at independents. But why, why would you possibly pick this cookie cutter piece of crap when somebody down the street from you is doing it right? You just remind me of so much, and when you mentioned Old Forge, Pennsylvania, when I read that in your book, I have a good friend who lives in Philadelphia. And I got in touch with him. I said, oh, I need to come up to Philadelphia, and we need to make a road trip to the Martin Guitar Factory in Nazareth, Pennsylvania. And then go down to Old Forge and try this pizza David Page was writing about and stuff. And it's just fun to do this. And I did this recently. I told you earlier, I'd made a road trip and driven part of Route 66 through Oklahoma. And stopped in this little town El Reno and had the famous Oklahoma onion burger at Johnny's and sat at the counter and talked to the cook. And I enjoyed that as much as any four-star, high end, hundreds of dollars meal. It just, it's fun. Well, but there is a misunderstanding of what good food is. I liked, well, many things about what Pete Wells did when he was a New York Times food critic. But one of the things I really liked was the fact that he evaluated restaurants based on their intent. You could be a three-star taco stand. If the promise you are making to someone is, I'm gonna make you the best goddamn taco you ever had. You have to evaluate that based on that. Not, is it La Verna dining? And frankly, our hangup with and fascination on high end haute cuisine, $350 a plate, little, tiny morsels of shit. I much prefer real food. And, you know, the foodie culture goes nuts for stuff that is fru fru, and they did this, and they did that. Making the perfect hamburger in El Reno, Oklahoma, and you know, I talked about how in Tuscany boar was the food of poverty. Onion burgers, which are considered by some purest to be the finest form of hamburger came out of, I think it was the Depression. It was certainly a time of poverty. Where you stretched a burger by adding onions to the meat. And that's a wonderful, wonderful thing. Now, I don't think it was... is El Reno outside Oklahoma City? Yes. It's within an hour drive. Yeah. It's near Tinker Airbase. El Reno is where, I included this in the book, there is a fabulous sushi restaurant in a gas station. Now the local clientele heavily Air Force people who have been in Asia, but apparently, it's phenomenal sushi. And interestingly enough, I just interviewed the chef owner of three restaurants in Oklahoma. He has a restaurant called Gray Sweater, which is highly upscale, and he has a couple of others. He was telling me that the food scene in Oklahoma has been really, really booming under the radar. And I went to school in Oklahoma. I was thrown out of both major state universities. And you know, back when I went, it was great chicken fried steak. There was some barbecue that was basically Texas barbecue that had migrated North. But I didn't see Oklahoma as culinary heaven. And apparently, it's quite the place to eat these days. I would agree with that. I went to some really fine restaurants when I was there. Plus the people are just lovely. Oh, yeah. And by the way, you talk about American cuisine. And I'm not sure if there was a direct evolution, but clearly it's an Americanized form of schnitzel. It's hard to, if you live in the East coast and you haven't had a chicken fried steak...you have no idea what you're missing. But again, food of poverty. You take a bad cut of meat, you tenderize it by beating the hell out of it with a mallet, then you dip it in egg and flour and you deep fry it. I mean that's... Oh, and the right gravy on that. Oh yeah. The cream gravy. Yeah. And, you know, don't mention it to your cardiologist, but I fell in love with that and as a college student with pure grain alcohol when I was in Oklahoma. So, it did have a couple of things I liked. I might have recorded 300 podcasts or something like that, but none has made me as hungry. This is good, right? Oh, it's great. So, let me end with a final question. And I think I can guess how you're going to answer this, but if you look at American cuisine compared to the things that it descended from, like foods from Italy and Mexico, and China and things. Is it just different? Is it authentic in its own right? Is it better worse? How do you think about that? It is wonderfully different. It has an antecedent. It's like looking at a German Shepherd and also being aware it was once a wolf. They're two completely different species. And some of the traits of one are reflected in the other, but they're different cuisines. I mean, I've spent a lot of time in Italy, thank God. And second to Spanish food, it's probably my number two all-time favorite. But, when you look at American cuisine, red sauce Italian is among my favorites. They're totally different cuisines. Chinese food, the same. You know, there's a great book and documentary In Search Of General Tso, in which the writer, Jennifer A. Lee. went looking for the guy who invented General Tso's chicken in Taiwan. And she found him and showed him what his invention had become in America. They bear no resemblance to each other. He was shocked. But I love general. Now, I can't eat it much because had a diabetes scare and had to lose a bunch of weight. But it's a wonderful dish. It is about as Chinese as Matzo. You know, it's an American invention, but remember, American Chinese food began in California after the Gold Rush when a whole bunch of Cantonese people came over to search for gold and they set up restaurants. Some came to set up restaurants for them, and they realized that Americans didn't eat offal, and much of Chinese cuisine is, you know, a nose to tail. So, they either invented or reinvented chopped suey with Americanized proteins and that's what kicked off the Chinese food boom. And there's this mall in Flushing New York that serves the food the way it's served in China. This stuff, it'll blow your mind. It's extraordinary. But that doesn't make the food that you get at a good Chinese American restaurant invalid. It's just wonderfully different. BIO David Page is the President and Executive of Page Productions. He is a two-time Emmy award winning Executive Producer with a focus on culinary projects and a special expertise in creating entertaining and engaging programming that combines the highest production values with the richest storytelling. Page is best known for creating the Food Network hit Diners, Drive-Ins and Dives and executive producing the program for eleven seasons. He is also an author, having written the book Food Americana about the evolution of American cuisine. And he is now producing and hosting the podcast Culinary Characters Unlocked, featuring entertaining but substantive interviews with important people in the world of food.

The Day Rhode Island GaspedColumbus Day 1910, the Fabre Line, and the Italian immigrants who transformed Natick and Pontiac.If you had stood along the main road through the villages of Natick and Pontiac in the early 1900s, you would have heard a medley of accents and languages. The British, the Irish, the Swedes, and the French-Canadians had all come before, each group finding its place in the textile mills that lined the Pawtuxet River. But by the dawn of the twentieth century, it was the Italians who were arriving in ever-growing numbers, and they were the latecomers. As many historians have pointed out, their experience followed a familiar pattern: they took the lowest-paying jobs, lived in the poorest housing, and clung fiercely to their ethnic identity. In the crowded mill villages of Rhode Island, this was simply what happened to each new wave of strangers. Of course, Italians were no strangers to the New World. Long before the mills of Natick ever hummed with machinery, Italian mariners had charted the very course to the Americas. Think of Christopher Columbus, Amerigo Vespucci, John and Sebastian Cabot—whose family name was really Caboto—and Giovanni da Verrazzano. Their ships had opened the Atlantic like a book. Even in the earliest colonial days, Italian families had found their way to what would become the United States. The Tagliaferro family, for instance, settled in Jamestown, Virginia, within just a year of Roger Williams founding Rhode Island. And when the Declaration of Independence was signed in 1776, one of the men who put his name to it was William Paca, a Maryland delegate of Italian heritage. Later, during the Civil War, three Italian Americans rose to the rank of general on the Union side. So the Italian presence in America was nothing new. But the great tide of immigration that would reshape places like Natick and Pontiac was still to come. That tide began to swell in the 1860s, when the demand for labor to build the Transcontinental Railroad drew thousands of workers from southern Italy, Ireland, and China. One of those men was Carmine DiFranco. He came to help lay track, lived for a time in California, and eventually settled in Natick, where he opened a small grocery store that catered to Italian tastes and needs—a quiet sign that a community was taking root.Yet the major impact of Italian immigration in New England was not truly felt until the early twentieth century. Southern Europe's economy had soured, while Rhode Island's textile mills were desperate for cheap, willing hands. The pull was irresistible. Once the influx began, Italians arrived in numbers no one had quite anticipated. Charles Carroll, in his book Rhode Island: Three Centuries of Democracy, captures the moment of awakening perfectly. He writes that Rhode Island scarcely realized the volume of Italian immigration until the first observance of Columbus Day as a public holiday in 1910. What had been expected to be just another parade—in a city already known as "the paradingest city"—turned into something far larger. For hours, Carroll says, Italian divisions poured through the city streets in rapid succession. And then he delivers the unforgettable image: the whole state gasped at the discovery, rubbed its eyes to test the reality of what seemed plausible only as a dream. In a single day, Rhode Island became aware of its Italian population.But consciousness, unfortunately, soon curdled into fear. The migration continued at an unrelenting pace until 1921, when prejudice in Washington finally found its voice. Congress passed the Emergency Quota Act in 1921, followed by the National Origins Quota Act in 1924. These laws were aimed squarely at Italians, Jews, and Slavs, and they succeeded in slowing the flow from southern Europe. Even so, between 1898 and 1932, nearly fifty-five thousand Italians arrived at the Port of Providence alone. Read the Full Content

Lyall opens with a pre-show check-in from San Diego—how the weekend went, three restaurants worth hitting, and a quick debate on Italian vs. Italian-American food.On Let's Unpack That:• LeBron James vs. Memphis — what he said, why people are mad, and what's really behind the backlash• Why J. Cole might need to stop doing interviews• The LaRussell rally + Lyall's theory on Vallejo culture (and why Vallejo dudes might be a little sensitive)• Jay-Z's GQ interview — what stood out• Kanye West selling out SoFi Stadium + a conspiracy take• Louis C.K. returns with a new Netflix special — are people ready?

When many Americans think of Italian food, they immediately picture heavy, meat-laden dishes like chicken parmigiana, spaghetti and meatballs, and rich cheese sauces. But the reality of traditional Italian cuisine—especially in the South—is entirely different!In this episode, we dive deep into the culinary heartbeat of Southern Italy and explore how its sun-drenched climate, rich volcanic soil, and fascinating history naturally created a heavily plant-based food culture.We explore the brilliant tradition of cucina povera (peasant food), the history of Italian-American adaptations, and the diverse, flavorful dishes of regions like Campania, Calabria, and the island of Sicily. If you've ever wondered how to eat joyfully and sustainably in Italy, this episode proves that eating plant-based isn't a modern modification—it's a return to the country's most authentic, mouthwatering roots.In this episode we cover:* How Southern Italian immigrants adapted traditional, plant-heavy recipes with newfound access to meat in the U.S.* Why the South naturally features fresh produce, olive oil, and dried egg-free semolina pasta, compared to the butter and egg-rich North* The cucina povera (peasant food) philosophy of using accessible, local ingredients to create deeply flavorful, zero-waste meals* The evolution of pizza in Naples, and why the original, most traditional pies—like the Pizza Marinara or Rome's Pizza Bianca—are naturally cheese-free* How Greek, Arab, and Spanish conquests shaped the southern palate by bringing durum wheat, citrus, spices, and the tomato to the region* The unique, sweet-and-savory profile of Sicilian cuisine, featuring traditional staples like caponata, arancini, granita, and cannoli* A quick look at regional wines and liqueurs, including Limoncello, Nero d'Avola, and Marsala.

In this lively episode of the Italian American Podcast, Maria Aiello joins hosts John, Pat, and Dr. Marcella Martin in the heart of Little Italy to explore the craft and culture behind modern hairstyling. An entrepreneurial stylist with over 8 million followers, Maria shares how her Italian roots and innovative approach carried her from vocational training to opening her own salon in Westchester, reflecting a blend of tradition and ambition. The conversation weaves personal stories with cultural insight, touching on stylist loyalty, generational traditions, and the lasting influence of Italian heritage on the beauty industry. Maria reflects on her training at the Vidal Sassoon Academy, where discipline and classic technique shaped her approach, while Dr. Martin recalls her family's hairdressing legacy and the trade's role as a gateway to Italian American entrepreneurship and community life. Balancing humor with nostalgia, the episode ranges from salon rituals and evolving styles to immigrant-era beauty habits—home haircuts, COVID improvisations, and old-world beliefs like "wet head" pneumonia. The result is a warm, engaging portrait of a craft rooted in identity, tradition, and the enduring importance of personal connection.    MARIA AIELLO SOCIALS: Instagram: @mariaaiellohair YouTube: @mariaaiellohair Facebook: https://www.facebook.com/mariaaiellohair/ TikTok: @mariaaiellohair   HER WEBSITE: https://www.mariaaiellosalon.com/   HOSTED BY:  John Viola Patrick O'Boyle Marcella Martin   SPECIAL GUEST: Maria Aiello   PRODUCED BY: Nicholas Calvello-Macchia

WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:04 — Another chaotic start: David accidentally goes live 10 minutes early, Amy drops off before we've even begun, and Domenica Marchetti is sitting patiently waiting while the hosts sort themselves out. Welcome to live television, folks, take two.* 5:47 — Big news: SiriusXM signed us!: David announces that SiriusXM has reached out, signed a $2.1 million contract, and created an entire channel called “Culinistas” for them. Amy plays it beautifully straight — until someone notices it's April 1st. David: “Do you realize SiriusXM has no idea who we are? I bought it!” April Fools. Amy: 1, David: 1.* 9:39 — Amy's food week: Providence, Rhode Island food festival: Amy attended a celebration of Providence's dining scene — a city that, like Portland, Maine, punches way above its weight in food culture. She toured Johnson & Wales College of Culinary Arts, did a panel with food writer elyse major, and came away wanting to move there immediately.* 11:41 — This week's bread bake: the Levain: Amy's sourdough rhythm continues — this week a classic nearly-all-white sourdough with a touch of rye flour. A Levain. Beautiful and tangy.* 11:53 — Amy's Passover Seder prep: Amy is getting her brisket going and making chicken stock for matzo ball soup. Her Seder menu also includes crispy glazed sweet potatoes (mandolined, stood up like hassleback, glazed with brown sugar and butter) and roasted asparagus with Parmesan.* 13:02 — David's food week: Portuguese Flourless Almond Cake disaster: David attempted his Portuguese almond flourless cake — a recipe he hadn't made in 25 years — for Passover at Fred and Ginger's house. He forgot the butter. Alan had to drive to the gas station to buy eggs. ADHD: 1, David: 0. He went to an ADHD coach this week, however — and reports it's going well.* 15:01 — Domenica's food week: Domenica's retired husband has been doing all the cooking, which has been wonderful. Highlights: grilled swordfish steaks with asparagus and roasted red pepper, and enchiladas made with a whole rotisserie chicken — left on the counter overnight, tragically.* 17:00 — Crab cake catastrophe: The One was making crab cakes from one-year-old canned crab. The tongue-tingling was histamine poisoning. They tasted it anyway. Don't be like David.* 19:41 — Book spotlight: Pimento Cheese: The Cookbook by Rebecca Lang: David recommends this deep dive into pimento cheese from the author of Around the Southern Table — lemony goat cheese pimento, Tex-Mex pimento, pineapple pimento, and pimento cheese with chili crunch. David riffs on his own deep-fried pimento cheese balls: firmed in the freezer, rolled in panko, fried at 375°F until oozy and golden.* 22:31 — Mrs. Appleyard's Vermont kitchen: Amy goes vintage with Louise Andrews Kent, who wrote under the pen name Mrs. Appleyard — a sort of 1940s–50s Martha Stewart of northern Vermont who wrote seasonal cookbooks chronicling life in the tiny town of Crosbury Common. Charming, funny, and findable in used bookshops.* 24:52 — Food news: Copenhagen's $340 chicken prix-fixe: A restaurant called Kylling (Danish for “chicken”) invites guests to spend the first 90 minutes of their dinner interacting with the chicken that will be served. The bread basket features cardamom buns made with chicken schmaltz. Art, or a lie? David fell for for. Again, April Fools. Amy: 2, David: 1.* 26:03 — Instagram's shadow ban on non-overhead food photos (April Fools, part 2): A “leaked memo” claims Instagram will shadow ban any food not photographed from above — including soup shot from the side. Amy almost sold it. David: “It was believable. I believe everything.” April Fools. Amy: 3, David: 1.* 27:53 — Guest: Domenica Marchetti on Italian Cookies: The main event. Domenica is a prolific food writer and the author of nine acclaimed cookbooks. Her new book, Italian Cookies: Authentic Recipes and Sweet Stories from Every Region, drops April 14th. It covers the genuine, regional Italian cookies — not Italian-American cookies (no rainbow cookies, no iced anise rounds) — organized by the north, central Italy, the south, and the islands.* 29:51 — The cookie that started it all: Canestraletto di Torigna: In 2017, Domenica bit into this crumbly, flower-shaped butter cookie from Liguria (Genoa) and fell down a rabbit hole. She went to the town where it's baked, found it has a history dating to the 15th century, and discovered a town of 2,000 people with eight bakeries dedicated to this one cookie.* 31:16 — Cookie pilgrimage: from Liguria to Saronno: From there it was the amaretti di Gavi (soft almond cookies from Gavi), then Voltaggio, then Saronno — where Domenica interviewed Paolo Lazzaroni, patriarch of the Chiostro di Saronno, the family behind the famous crunchy amaretti. His grandfather purchased a medieval cloister in the early 20th century, where the family has lived and worked ever since.* 34:03 — What's in the book (and what isn't): The book is organized regionally — cookies of the north, central Italy, the south, and the islands. In the islands chapter: Sicilian cucidati (buccellati) — butter pastry filled with fig paste, nuts, and chocolate. Not included: rainbow cookies, Italian-American iced anise rounds. This is Italy, not the neighborhood bakery.* 36:21 — Deep dive on the Serpetti: From the Castelli Romani hill towns outside Rome (where the Pope summers), these S-shaped butter cookies are made by a fifth-generation family in Monteportio Catone. The baker, Paola Rosazza Battore, wouldn't share her recipe — but let Domenica watch. Through pure visual reporting, Domenica reverse-engineered it.* 44:31 — Regional cookie trends from north to south: Butter in the north. Olive oil in the south and Calabria. Lard in some regions. Honey and mostocotto (cooked grape must) in areas where sugar was once scarce. The cookies reflect the landscape, the agriculture, and the history of each place.* 56:54 — Coming back: Domenica hints that this conversation is far from over. David floats the idea of a live “Mouthful” where Domenica bakes a cookie while they talk to her. She's in.* 57:51 — Farewell to Domenica: She's a prolific food writer, author of nine acclaimed cookbooks — from handmade pasta to preserving to traditional Italian cooking — and one of the most trusted voices in regional Italian cuisine. Italian Cookies drops April 14th. Pre-order now on Amazon.Recipes Mentioned* Matzo Ball Soup (with homemade chicken stock)* Brisket* Crispy Glazed Sweet Potatoes (mandolined, hassleback-style, brown sugar and butter glaze)* Roasted Asparagus with Parmesan* Portuguese Flourless Almond Cake* Grilled Swordfish Steaks with Asparagus and Red Pepper (Domenica's husband's)* Enchiladas (with rotisserie chicken — RIP, left on the counter)* Crab Cakes (from very old canned crab — do not recommend)* Deep-Fried Pimento Cheese Balls (David's riff — panko-crusted, fried at 375°F)* Pimento Cheese with Chili Crunch (from Pimento Cheese: The Cookbook)* Canestrelletti di Torigna (Ligurian flower-shaped butter cookie)* Amaretti di Gavi (soft almond cookies from Gavi)* Amaretti di Saronno (the classic crunchy ones from Chiostro di Saronno)* Serpetti (S-shaped butter cookies from the Castelli Romani, outside Rome)* Cucidati / Buccellati (Sicilian fig-filled butter pastry cookies)* Occhi di Bue / Frolini al Burro (jam-filled bullseye butter cookies, northern Italy)Books and Publications* Italian Cookies: Authentic Recipes and Sweet Stories from Every Region by Domenica Marchetti — dropping April 14th; pre-order on Amazon now* Pimento Cheese: The Southern Spread by Rebecca Lang* Mrs. Appleyard's Vermont cookbooks by Louise Andrews Kent — vintage, findable in used bookshopsWhere to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Instagram | Pinterest | Facebook | Youtube This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

It's a very special episode of The Stuff Dreams Are Made Of as David and Ryan are joined by the delightful Janet Snow who played "Assistant to Mr. Puzo" for arguably the greatest film of all time, The Godfather. Join us as Janet regales the guys with her well-recalled stories of that magical, bygone era when men were men, tuxedos were frilly, and Frank Sinatra was still a dick. Ms. Snow, the consignor of the famous Mario Puzo copy of the Godfather Notebook that sold through Heritage Auctions in 2025, talks about supporting both Copolla and Puzo, dealing with the studio, going to parties, making the famous notebooks, and yes -- she even tells that famous story about that fateful night at Chasen's when a certain legend took exception to a certain depiction of a certain singer in a certain movie about certain Italian-American men. Join us, but you bettah not be wearin' a wiyah. Email: dreamsaremadeofpodcast@gmail.com SDAMO - Instagram https://www.instagram.com/propspodcast/ SDAMO - Bluesky https://bsky.app/profile/propspodcast.bsky.social SDAMO - Facebook https://www.facebook.com/propspodcast/ SDAMO - TikTok https://www.tiktok.com/@props.podcast David Mandel - Instagram https://www.instagram.com/davidhmandel/ Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Please welcome one of the funniest guys in comedy today, Mike Marino, who hails from New Jersey, next to the town where I was born. Mike manages to turn circumstances from everyday life as a proud Italian-American into something we can all relate to - funny, relatable, ridiculous. He went on a campaign to "Make America Italian Again" which attracted a cult following. He hosts the popular podcast, "Live From My Mother's Basement," which is literally recorded in the basement of the home where he grew up. In fact, with the recent death of his parents, he bought the house, and starts each morning taking us on a LIVE walk around the neighborhood, sharing his thoughts of the day. And these days, there's a lot to share. While performing on a cruise ship last year, he became ill. Doctors found a tumor in his brain which they removed. Now he's on another campaign - to get healthy with the help of his beautiful fiancée, Heather. He's currently also working on a new TV special with the working title, "Mike Marino: Back 2 School," and he's back performing LIVE this week, so check his social for deets. Mike has performed at the Comedy Store, Laugh Factory, Carnegie Hall, and he's entertained veterans for which he earned the USO Bob Hope Comedy Award. He's also a successful actor, having appeared on Frazier and so many other shows and commercials. He's got a lot to share, not only about comedy, but about loss, family, being Italian, and his recent health scare that literally knocked him off his feet. Please find my full conversation with #MikeMarino on all video and audio platforms of #DeborahKobyltLIVE, #LittleItalyPodcast, and #LittleItalyOfLAPodcast. I'm your host, #DeborahZaraKobylt, and it's my pleasure to welcome you here. And congrats, Mike, for being inducted into the N.J. Comedy Hall of Fame. @mikemarinolive #comedy #mikemarino #standup

New funding is supporting efforts to help fossil fuel-dependent communities in our region adapt to other forms of energy. One of the projects will focus on the Four Corners region, including the Navajo Nation and Hopi Tribe. The Mountain West News Bureau's Kaleb Roedel has more. The work is part of an effort led by the nonprofit group Resources for the Future and partner universities. The Four Corners project is backed by about $70,000 and focuses on a Mountain West region long shaped by coal production and power plants and, lately, rising energy costs. Daniel Raimi helps lead the initiative. He says the focus is not simply on replacing fossil fuel jobs. “It doesn’t have to be solar or wind or geothermal or nuclear or anything else. There might be a great opportunity in aerospace, or there might be a great opportunity in some kind of medical sciences, or there might be a great opportunity in tourism.” He says it is about helping tribal communities build new economic paths — on their own terms. President Ronald Reagan speaking at the Christopher Columbus statue dedication at Baltimore's Inner Harbor on October 8, 1984. (Public domain) The Trump administration has placed a one-ton statue of controversial Italian explorer Christopher Columbus on White House grounds. KJZZ's Gabriel Pietrorazio has more. A national Italian American coalition gifted it to President Donald Trump. The towering 13-foot statue is actually a replica of one first presented by Ronald Reagan to the city of Baltimore. It was toppled by protesters in 2020, but never replaced. Italian-born Massimo Sommacampagna is part of the national group and president of the AZ Italian American Chamber of Commerce. He says they celebrate Columbus Day as an American civic holiday. “Not necessarily the individual and the atrocities that he's been known for in the past.” Especially against Native Americans. David Martinez is Akimel O'odham and runs ASU's Institute for Transborder Indigenous Nations. “I mean he bragged about abusing Indigenous women in his diaries.” He thinks erecting a statue of Columbus sends a strong message. “Then you're saying that all of the historical trauma that colonization inflicted on Indigenous people was worth it.” Meanwhile, Phoenix and cities across the country are moving swiftly to erase markers of Cesar Chavez, following allegations of rape and sexual abuse. Martinez believes Americans would feel differently about the Yuma-born labor rights icon if he came to prominence centuries prior. “If Chavez was 400 years ago, we’d probably be seeing a different reaction right now. More people would be inclined to preserve the historic symbolism of Chavez and ignore the criminal behavior.” Arizona lawmakers are looking to abolish a state holiday named after him. Tribal leaders are raising concerns about potential federal cuts that could impact services across Indian Country. The issue came up during a congressional hearing last week in Washington, D.C., on funding for tribal programs. During the hearing, Mark Macarro, president of the National Congress of American Indians (NCAI), says, “Just this week, we learned that the Bureau of Indian Affairs is planning significant cuts to staff critical in administering programs.” Leaders say those changes could delay funding and disrupt services tribal communities rely on. Get National Native News delivered to your inbox daily. Sign up for our daily newsletter today. Download our NV1 Android or iOs App for breaking news alerts. Check out today’s Native America Calling episode Tuesday, March 31, 2026 — The Menu: “A Feather and a Fork” cookbook and preserving ooligan (smelt fish)

DISCLAIMER: We had audio issues with this podcast and apologize for the inconvenience. In this lively episode of the Italian American Podcast, Sal Valentinetti joins John and Pat for a humorous, nostalgic conversation on Italian American identity, music, and tradition. Valentinetti reflects on organizing community festivities and the enduring spirit of Little Italy, while the hosts share vivid anecdotes about neighborhood life and what gives these enclaves their lasting character. Music and cultural inheritance anchor the discussion. Valentinetti recalls growing up in an Italian American household, drawing inspiration from singers like Jimmy Roselli, and performing for audiences that span generations. They emphasize the irreplaceable energy of live performance and the emotional weight of songs passed down through families. While noting the rise of manufactured entertainment, they also point to a renewed interest among younger generations in tradition, craftsmanship, and authenticity. Humor runs throughout—from the decline of formal dress to the strain rising costs place on family businesses. At its core, the episode is a tribute to the values and traditions that continue to shape Italian American life, and an invitation to preserve and participate in that living heritage.   HIS SOCIALS: Instagram: @salthevoice YouTube:  @salthevoice  X: @SalTheVoice Facebook: https://www.facebook.com/salthevoice/   HIS WEBSITE: https://salthevoiceny.com/   HOSTS: Patrick O'Boyle John Viola   SPECIAL GUESTS: Sal Valentinetti   PRODUCED BY: Atillio Balbo

In this episode of the Italian American Podcast, Danielle and Pat welcome acclaimed playwright and performer Frank Ingrasciotta to share the inspiration behind his one-man show, Blood Type: Ragu. The conversation explores Frank's experience growing up as the child of Sicilian immigrants, caught between two cultures while navigating the complexities of family, identity, and forgiveness. He reflects on how transforming his family's colorful memories and emotional struggles into theater became both a form of personal healing and a bridge back to relatives. Listeners are treated to vivid anecdotes from ricotta mishaps and Sicilian curses to funeral traditions that echo ancient Roman and Greek customs. Through impersonations of family members and neighborhood characters, Frank reveals the humor, drama, and sometimes pain beneath the surface of Italian American life. The stories reach beyond ethnic boundaries, resonating with anyone who has wrestled with family legacy and generational change. The episode also explores how art can break the silence surrounding family shame and turn it into reconciliation. Frank shares that Blood Type: Ragu, now available on BroadwayOnDemand, continues to engage audiences with its universal themes of resilience and love. He is currently adapting the play for film and developing a new show exploring the world between youth and old age. If you're looking for a heartfelt, funny, and honest reflection on family heritage and the healing power of storytelling this episode is for you.   HIS SOCIALS: Actor / Playwright / Writer / Performer of the Off-Broadway Solo Play Blood Type: RAGU   Instagram: https://www.instagram.com/bloodtyperagu/ Facebook: https://www.facebook.com/bloodtyperagu Threads: https://www.threads.com/@bloodtyperagu?igshid=NTc4MTIwNjQ2YQ== Linkedin: https://www.linkedin.com/in/frank-ingrasciotta-23944427/   Website: www.bloodtyperagu.com   Any Events that are coming up to note: The full Off-Broadway production is now streaming worldwide on Broadway on Demand: https://www.broadwayondemand.com/rentals/7ebd5cb8-fbd6-41dc-aebc-7ca198ef4a4e   HOSTS: Patrick O'Boyle Danielle Oteri   SPECIAL GUESTS: Frank Ingrasciotta   PRODUCED BY: Nicholas Calvello-Macchia

In this episode of the Italian American Podcast, John and Marcella welcome Dena Fenza for a lively conversation about the evolving world of Italian American culture. Together they reflect on the importance of community, the preservation of tradition, and the ways modern platforms—especially social media—are helping reconnect people to their cultural roots. From memories of celebrations like St. Joseph's Day to stories of family life, the discussion shows how heritage continues to adapt while remaining anchored in shared experience. A key part of the conversation centers on the growth of the Italian American Podcastitself. Through content creation and ongoing engagement with listeners, the show has helped broaden the visibility of Italian American voices while fostering meaningful connections across the community. The hosts reflect on how the podcast has sparked unexpected conversations and strengthened a sense of belonging among listeners who may feel distant from their heritage. The episode also touches on generational change. Preserving tradition, the hosts suggest, requires meeting younger generations where they are—online, through new media, and through conversations that make cultural identity feel alive rather than purely nostalgic. In the end, the message is clear: Italian American culture is not disappearing—it is evolving. Through family memories, community initiatives, and the creation of new traditions, the identity continues to grow in ways both familiar and unexpected.   HER SOCIALS: Instagram: @miciamammas Facebook: https://www.facebook.com/Miciamammas/ TikTok: miciamammas YoutTube:  @Miciamammas    HER WEBSITE: https://miciamammas.com/   HER COOKBOOK: https://miciamammas.com/products/micia-mammas-cook-book   HOSTED BY: John Viola Marcella Martin   PRODUCED BY: Nicholas Calvello-Macchia

The Gary & Shannon Show Hour 1 (03.13) – Gary & Shannon start the morning with a random Flashback Friday sparked by the most expensive guitar ever sold, before turning to major developments tied to the escalating conflict with Iran and the economic impact already hitting Californians.• A Pink Floyd guitar sets a new auction record, sending Gary & Shannon into a Flashback Friday detour to 1979.• Updates on Operation Epic Fury, including the tragic loss of six U.S. soldiers in a refueling aircraft accident and new reports about the injured Iranian supreme leader.• Authorities detail two terror attacks linked to the broader conflict, including a vehicle attack at a Michigan synagogue and a shooting at Old Dominion University in Virginia, as officials warn the country is in a heightened threat environment.• The war’s economic impact is already being felt in California, with gas hitting $5.37 per gallon, shipping costs surging at LA and Long Beach ports, and economists warning of potential stagflation.• The hour wraps with sports as Team Italy sweeps the opening round of the World Baseball Classic, powered by a roster full of Italian-Americans, espresso in the dugout, and some serious swagger.See omnystudio.com/listener for privacy information.

In honor of Women's History Month -- a classic episode from the Bowery Boys! Within just a few decades – between the 1880s and the 1920s – so much social change occurred within American life, upending so many cultural norms and advancing so many important social issues, that these years became known as the Progressive Era. And at the forefront of many of these changes were women. In this show, Greg Young visits two important New York City social landmarks of this era —Henry Street Settlement, founded by Lillian Wald on the Lower East Side, and the Cabrini Shrine, where Mother Frances X. Cabrini continued her work with New York's Italian American population. Featuring special guests Tanya Bielski-Braham, Beckett Graham, Julie Golia, Cherie Sprosty and Katie Vogel. This episode originally ran in 2019 in the Bowery Boys Podcast feed as 'Saving the City: Women of the Progresive Era' . The exhibition Taking Care of Brooklyn: Stories of Sickness and Health ran from May 31, 2019 to June 05, 2020 at The Brooklyn Historical Society (now The Center for Brooklyn History). Visit the Bowery Boys website to see images from this show..   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In my Italian American family, everything revolved around food. I ate when I was happy, sad, lonely, or scared – and most of the time I was all four. My mom didn't want me to have the struggles with weight that she always had, so whenever she joined a commercial weight loss program (and she joined them all), she would drag me with her. She meant well, but every new plan just made me feel more broken. She would pack me embarrassing diet lunches to bring to school that were quite different from what the other children were eating.    On the outside, I smiled and kept dieting; on the inside, I binged in secret and drowned in shame. When I did lose weight, I'd immediately gain it back. I was 250 pounds when I graduated from high school. By the time I was thirty-one, I weighed 325, had diabetes, and hated myself. Fasting and starvation, alcohol, cocaine, pills, more diet programs – I tried it all to control my eating, but control was never the answer. On a sweltering August evening, I walked into my first Food Addicts in Recovery Anonymous (FA) meeting drenched in sweat, having tried to hide my body under a heavy raincoat. I was terrified – and desperate. That night, I heard the word “hope.” Recovery didn't just change my body, it transformed my life.    Then, after twelve years of abstinence, I got cocky. My addiction sneaked back in – and for the next two years, I returned to food, alcohol, and drugs. I was so ashamed and too proud to be honest with myself. Eventually, I returned to FA and got abstinent again. I found a new purpose, got married, retired from my job, and began volunteering with drug addicts. Today, at 66 years old, my weight has remained steady for several decades at about 130 pounds. I'm healthy, free, and grateful beyond measure.

Step into the heart of New York's culinary history in this episode of the Italian American Podcast. Hosts John and Patrick welcome special guest Max Tucci, scion of the legendary Delmonico's, for a spirited conversation rich with Italian heritage and behind-the-scenes stories that helped shape American dining. From Gilded Age grandeur to the rise of iconic dishes like Baked Alaska, they explore how food, family, and culture converged in one of the nation's most storied dining rooms. Max shares how his family revived Delmonico's and sustained a hospitality dynasty rooted in excellence and tradition. The conversation ranges from speakeasies and celebrity guests to the finer details that define true hospitality—why crystal glassware matters and how even the right espresso cup elevates the experience. Along the way, the hosts reflect on Italian-American pride, storytelling, and the art of gathering around the table. For anyone who loves Italian food, family legacy, or classic New York stories, this episode is a tribute to resilience, beauty, and the enduring power of hospitality.   HIS SOCIALS Instagram: @maxtucci TikTok: @maxtucci Facebook: @maxtucci X: @maxtucci   HIS WEBSITE: www.maxtucci.com www.thedelmonicoway.com   Any Events that are coming up to note: 2026 Celebrates The Tucci Family's 100 Years in Hospitality The Delmonico Way Cookbook  https://a.co/d/8KJLyJt New link for villa rental in Firenze airbnb.com/h/villatucci   HOSTS:  John Viola  Patrick O'Boyle    SPECIAL GUEST: Max Tucci    PRODUCED BY: Nicholas Calvello-Macchia