Recent Episodes
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Zuzzu: an ancient Sicilian pork terrine that uses everything but the oink
Mar 8, 2023 – 00:41:56 -
Lo zuzzu, la liatina e... Tanti nomi per la gelatina di maiale siciliana
Mar 8, 2023 – 00:36:55 -
Fritto misto alla piemontese: Piedmont's sweet and savoury fry up
Mar 1, 2023 – 00:19:50 -
Il fritto misto alla piemontese
Mar 1, 2023 – 00:31:57 -
Il pani câ meusa
Feb 22, 2023 – 00:29:19 -
Pani câ meusa: Palermo's sloppy offal sandwich
Feb 22, 2023 – 00:24:23 -
Il risotto alle ortiche
Feb 15, 2023 – 00:32:26 -
Risotto alle ortiche: The weed that’s a hero in Italian country cooking
Feb 15, 2023 – 00:39:19 -
Cinghiale in dolceforte: A chocolatey stew from Renaissance Tuscany
Feb 8, 2023 – 00:34:05 -
Il cinghiale in dolceforte
Feb 8, 2023 – 00:25:18 -
I ricci di mare
Feb 1, 2023 – 00:27:45 -
Ricci di mare: How do Italians eat sea urchin?
Feb 1, 2023 – 00:27:36 -
Sweet Coal and the Italian tradition of La Befana
Jan 4, 2023 – 00:23:52 -
Sweet Coal and the Italian tradition of La Befana - Il carbone della Befana
Jan 4, 2023 – 00:29:06 -
Sanguinaccio, a bloody good chocolate dessert, says Annalisa Cercone
Dec 22, 2021 – 00:23:12 -
Il sanguinaccio
Dec 22, 2021 – 00:21:05 -
Pajata, a culinary highlight of Anastasia Zolotarev’s Roman holiday
Dec 15, 2021 – 00:24:04 -
La pajata
Dec 15, 2021 – 00:22:07 -
Cibreo, the unusual chicken dish that caught Emiko Davies by surprise
Dec 8, 2021 – 00:21:00 -
Il cibreo
Dec 8, 2021 – 00:25:49 -
Pearà: the peppery sauce Guy Grossi's mother taught him to make
Dec 1, 2021 – 00:22:22 -
La pearà
Dec 1, 2021 – 00:29:33 -
Bagna cauda: the brown, warm sauce Poh Ling Yeow can't get enough of
Nov 24, 2021 – 00:24:53 -
La bagna cauda
Nov 24, 2021 – 00:32:36 -
Casu martzu: the maggot-filled cheese Giovanni Pilu dreams about
Nov 24, 2021 – 00:27:00 -
Il casu martzu
Nov 24, 2021 – 00:27:18 -
Introducing The Ugly Ducklings of Italian Cuisine
Nov 16, 2021 – 00:01:32 -
Scarrafoni in Cucina: The Ugly Ducklings of Italian Cuisine
Nov 16, 2021 – 00:01:21
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