Vicky Bennison adapted her popular YouTube series “Pasta Grannies” into a cookbook that shares the secret’s of Italy’s best home cooks. Benedetta Jasmine Guetta gives a lesson in the history of Jewish cooking in Italy. Tour guide and author Sophie Minchilli embraces the art of “dolce far niente,” or the sweetness of doing nothing. Talia Baiocchi and Leslie Pariseau take a trip down the spritz trail and explain the daily ritual of the aperitivo in Italy. LA Times restaurant critic Bill Addison gets his fill of pasta at Mother Wolf in Hollywood. Finally, Zen Ong is making ice cream using heritage grain corn tortillas.
Italy, aperitivi, Roman cuisine, the art of doing nothing
From this Episode:
Vicky Bennison adapts YouTube series ‘Pasta Grannies’ into a cookbook
Vicky Bennison traverses Italy in search of kitchen secrets and pasta know-how from Italy’s best home cooks – nonnas.
Orecchiette and eggplant: Where Jewish culture and Italian cuisine meet
Benedetta Jasmine Guetta shares the history of Judaism in Italy with a few non-dairy recipes, and offers insight into where Jewish culture and Italian cuisine intersect.
How to live and eat like an Italian: 'Downtime is necessary'
Slowing down to appreciate the daily mundane, Sophie Minchilli explores the Italian notion of living in the moment.
Notes of citrus and bergamot: The allure of baking with Fiori di Sicilia
Heather Eddy took back channels to reverse engineer the scents and notes in the essential oil Fiori di Sicilia.
Touring Italy’s spritz trail with Talia Baiocchi and Leslie Pariseau
Bubbles, bitterness, and a low-alcohol, Talia Baiocchi and Leslie Pariseau explore the afternoon ritual of Italy’s aperitivo.
Power and pizza: Bill Addison reviews Mother Wolf in Hollywood
Bill Addison visits Mother Wolf in Hollywood where chef Evan Funke pays homage to Roman cuisine.