In this episode, I have the pleasure to introduce Marta – a good friend of mine, whose experience closely relates to the themes of this blog and podcast.
As you know, I’ve been focusing on Piedmont lately: Marta was born and raised in Biella and she co-owns a tour operator business featuring Piedmont as a destination. Join us to hear her description of the region, and of the Italian traditions with which she grew up and of which she is passionate about.
After leaving Biella, Marta lived for 8 years in Vancouver (Canada), and she’s now based in Cambridge (UK). In the second part of our chat, Marta talks about the cultural differences and similarities between these three cities.
Listen now! 
I want Marta's job!
I hear you! I think you're ready for a career change, Frank 🙂
By the way, I found the discussion of bagna cauda very interesting. I hadn't heard of using mozzarella before, but of course it makes perfect sense. Anchovies and mozzarella were meant for each other.
Also interested to hear that Marta doesn't make bagna cauda unless she can find the right kind of anchovy. A tantalizing reference but it left me with a question: What is the "right kind" of anchovy for bagna cauda? The ones packed in salt (vs oil) or is it a particular variety who can't find in North America or.. ? Inquiring minds want to know!
Hello Frank,
although some people may abhor the idea of pairing fish and cheese, the pairing of mozzarella with anchovies is for me the perfect match, I am glad you like that idea!
The anchovies we used in Italy were bought in a local market at a fishmonger's stall. They were the kind in salt (quite big and meaty) and needed to be thoroughly washed and often cleaned. You could also find the same kind in big tins (at least 500 gr per tin), usually from Spain, those work perfectly too. Unfortunately I could not find either ones in Vancouver, perhaps you'll have better luck in the States!
Ciao,
Marta
So glad I've discovered this blog. It's interesting to hear what Italian expats have to say about their home country.
Thanks for stopping by! It's a pleasure to have you, I've been following you for a very long time 🙂