Tag: flavor

Braised Fennel

Side dishes have an important role in Italian cuisine. These, often vegetarian, preparations are meant as an accompaniment to a second course, whether it’s meat or fish, a piatto freddo (literally, cold dish) of cheese and/or cold cuts, or a vegetarian preparation. To have a side of braised fennel was common in my family while growing up, and I now make it regularly.

Fennel is known for its aromatic seeds and as a vegetable consisting of the lower part of its stalks, which form an enlarged bulb-shaped bundle(1). As the stalks separate, they become fibrous and are discarded in cooking. Fennel belongs to the umbellifers family along with celery (which it visually resembles), carrots, parsnip, parsley, cilantro, dill, anise, and other plants which tend to produce flowers in umbrella-shaped clusters.

Fennel Nutrition Facts
Fennel bulb (raw)

Fennel has a strong anise aroma due to the presence of anethole, an organic compound also found in anise seeds. Some say that fennel tastes like licorice, but this is really because many licorice candies are flavored with anise.

Nutritionally, fennel is a good source of vitamins (e.g.: C, A), minerals (e.g.: potassium, manganese), as well as carbohydrates in the form of dietary fiber (non-digestible) and sugar (3.9% in weight).

Fennel is consumed raw (e.g.: thinly sliced and added to salads) or cooked (e.g.: roasted, braised, or au gratin). In this recipe:

  • I sliced the fennel perpendicularly to its fibers to tenderize it.
  • I pan roasted it in olive oil and butter to caramelize the sugars and develop flavor through browning.
  • Then, I added salt to enhance the flavor and to extract some water (via osmosis).
  • Allowed the fennel to braise in its own juice covered with a lid at a low temperature.
  • Interrupted the cooking after 15-20 minutes or when the fennel was cooked through but still had a slightly fibrous texture.
Braised Fennel

Yield: 2 servings

Total Time: 25 minutes

Prep Time: 5 minutes

Cook Time: 20 minutes

side dish

Braised Fennel

Ingredients

  • 2 fennel bulbs
  • 1/2 Tbsp butter
  • 1/2 Tbsp olive oil
  • Salt

Preparation

  1. Slice the fennel perpendicularly to its fibers, discarding the stalks.
  2. In a non-stick pan, warm up olive oil and butter, then add the fennel.
  3. Roast the fennel at a high temperature, tossing and flipping it frequently.
  4. Add a pinch of salt, lower the temperature, cover with a lid, and allow the fennel to braise.
  5. Cook for 15-20 minutes, stirring from time to time, just until the fennel is cooked through.
https://www.disgracesonthemenu.com/2019/02/braised-fennel.html

 

(1)Harold McGee. On Food and Cooking: The Science and Lore of the Kitchen. 2nd edition (2004).

Asparagus Risotto with Parmesan Rind

Among the many risotto variations, asparagus risotto (‘risotto agli asparagi’) is one of the most successful, and one of my favorites. There are a few different ways to incorporate asparagus in a risotto. In my recipe, diced asparagus are added in stages, from the bottom of the stalks to their tops, to ensure uniform cooking and to get the most in terms of flavor. For best results, however, it’s recommended to use the freshest possible asparagus. Since the shoots are still actively growing, even if kept in the fridge and in the dark over time they tend to consume their own sugars and to dry out(1).

For this risotto variation, I made use of the Parmesan rind as a way to add more flavor, and because I love eating it in small bites together with the risotto. As I mentioned in a previous risotto recipe, the rind is added at the beginning of the preparation so that it cooks and rehydrates along with the rice. If you haven’t had Parmesan rind, however, you may find it chewy and too strong. In that case, you may want to use it just as a flavoring aid during the cooking and then discard it.

(1)Harold McGee. On Food and Cooking: The Science and Lore of the Kitchen. 2nd edition (2004)

Asparagus Risotto

Yield: 2 servings

Total Time: 25 minutes

Prep Time: 5 minutes

Cook Time: 20 minutes

Asparagus Risotto

Ingredients

  • 2/3 cup Carnaroli rice (Arborio can also be used)
  • 10 oz (300 g) asparagus (about 12 thick stalks)
  • 1/2 shallot
  • 1 oz (30 g) unsalted butter
  • ½ glass of white wine (at room temperature)
  • 3 cups of vegetable stock
  • ½ cup freshly grated Parmigiano
  • some Parmigiano rind, scrubbed and washed
  • salt and black pepper

Preparation

  1. Wash and trim the asparagus. Thinly slice the shallot.
  2. Cut the asparagus in three sections: lower stalks, middle stalks, upper stalks.
  3. Cut the lower stalks lengthwise and add them to the vegetable stock (which you'll have boiling in a second pot).
  4. Slice the middle stalks in ½ inch cylinders.
  5. Slice the upper stalks thinly, but leaving the buds whole.
  6. Sauté the shallot in the butter for a couple of minutes at medium heat, then add the middle stalks.
  7. Add the rice and "toast it" for a couple of minutes, stirring occasionally.
  8. Add the wine and set a 18-minute timer (15 if you're using Arborio rice). Stir until the wine evaporates. Then add the Parmesan rind.
  9. Add the asparagus-flavored vegetable stock, on ladle at a time, stirring constantly until absorbed.
  10. When there are 10 minutes of cooking remaining, add the upper stalks and buds.
  11. When there are 5 minutes of cooking remaining, add 2/3 of the grated Parmigiano.
  12. Continue adding the vegetable stock, one ladle at a time, stirring constantly until absorbed.
  13. Add the last of the stock when the rice is a couple of minutes from being ready: at the end, the risotto will need to be slightly runny.
  14. When the time is up, take the pot off the heat. Add "a nut" of butter and stir gently for one extra minute.
  15. Serve sprinkled with the rest of the Parmigiano and a hint of black pepper.
https://www.disgracesonthemenu.com/2019/01/asparagus-risotto.html

 

Seven Years of Blogging, Four of Podcasting

Hi! Here I am celebrating seven years of blogging and looking back at the past 12 months, as I do at this time every summer. Thank you for reading this post. Your choice to dedicate a bit of your precious time to me and to my work is humbling and makes me proud to be a blogger!

So, what happened in the last 12 months? The podcast Thoughts on the Table continued to be my main focus and has become a great passion. I enjoy every aspect of it, from the planning stages, through the ever-exciting moment of the recording, to the post-production and its magic. But among everything, I especially love the fact that the podcast allows me to work together with amazing people around the world and meet them face-to-face on Skype. In the last 12 months, I published 12 episodes with new and returning guests, including food writer Mark Preston, food bloggers Linda (Signorina Spaghetti) and Ale Gambini (A Queen in the Kitchen), restaurateur Simon Pagotto, as well as travel blogger and storyteller Nick Zingale, who has quickly become a recurring guest. This year, the podcast also hit an important milestone, its 50th episode! For the occasion, I was joined by my buddy Jason (with whom I started this series four years ago) for a special episode dedicated to balance in food.

Celebrating seven years of blogging with my new friends at The Happy Herd Sanctuary in Aldergrove, British Columbia
Celebrating 7 years of blogging with my new friends at The Happy Herd Sanctuary in Aldergrove, BC.

The series has since hit 59 episodes, and still counting! I have already started working on new outlines with future guests and I look forward to organizing many more. If you’d like to be on the show, I’d love to work with you on themes that you find meaningful — please contact me for more information. BTW, the podcast is now available on Google Podcasts and on Stitcher, besides of course iTunes, and direct playback on the Internet Archive and on this blog.

In other news, this past year I have posted three new recipes: Buckwheat Gnocchi with Mascarpone Tomato Sauce, Mascarpone Cream as the perfect accompaniment to Panettone, and Piadina Romagnola, the iconic flatbread of the Adriatic region of Italy.

Mascarpone Tomato Gnocchi Mascarpone Cream on Panettone Piadina Romagnola

I also wrote an autobiographical article on my first impressions as I arrived in Vancouver, Canada, 16 years ago, to discover a whole new culinary world: An Italian in Canada – From the Food of Italy to “Italian Food.”

“ I had discovered a parallel universe! A pretty unappetizing one […] the portions were too big, the pasta was either drowning in sauce or looked pale and overcooked, and the sauces looked overly rich.”

Finally, I’d like to thank all of you who follow me on the various social networks. Thanks for joining the discussion and for helping me preserve authentic, continental Italian food and its main qualities of simplicity, balance, and flavor. If you don’t already, please follow me on Instagram (where I also share my recommendations for good food in Vancouver or in Italy, and occasional pictures of my gorgeous cat); Facebook (where I sometimes take a provocative stance against the horrible Italian food aberrations I come across); Twitter (where I occasionally also share random thoughts of some wit); and of course on the blog itself, Disgraces on the Menu.

As always, your feedback is really important to me — if you have any corrections, suggestions, or ideas for future collaborations, please contact me! Thanks again.

Passato di Verdure (Strained Vegetables Soup)

Growing up, I was used to my mother’s soup made from chunky vegetables in clear broth. I can’t say I loved it – certainly not as much as I enjoy it now – but I clearly remember liking its strained variant: the “passato” (passed through, strained), the first time I tasted it.

This memory goes back to when I was a kid, during a summer vacation. My family and I were staying at our usual “pensione” on the Adriatic coast of Emilia Romagna, in the days before bed and breakfasts. The most common vacation accommodations were “full pensions”, with three meals a day included, and “half-pensions”, which only served breakfast and dinner, and so allowing time for day trips.

The Romagna region is famous for its delectable cuisine, and the pensione was no exception. Each day was special, but the Sunday menu was even fancier than usual, often featuring baked pastas, stews, roasts, a variety of sides, and dessert (which was only fruit on weekdays). Things however were less fancy on the chef’s weekly day off! On that day, reduced kitchen staff used to serve a simple dried pasta for lunch and a soup for dinner, both of which were followed by cold cuts and cheeses. One of those soups was my first passato, and it made a strong impression! Not only do I remember its complex flavor, its dark green color, and its velvety texture, I even remember the corner of the restaurant in which we were seated!

Over the years I learned to appreciate all kinds of soups, but passato still holds a special place in my memory. Like most Italian soups, passato di verdure is made by first roasting the aromatic vegetables (celery, carrot, onion) in olive oil, then adding water and the rest of the vegetables, then cooking everything for a long time to allow for the flavor to develop. To make a passato, however, the cooked vegetables are finally strained in a food mill (or by hand in a kitchen strainer), then allowed to cook some more. The straining process retains the fibrous content, and finely mashes the vegetables releasing all of their flavor into the broth. Mashing also emulsifies the olive oil used for roasting, bringing out even more flavor.

Passato di Verdure (Strained Vegetables Soup)

Yield: 2-3 servings

Total Time: 2 hours, 10 minutes

Prep Time: 10 minutes

Cook Time: 2 hours

Passato di Verdure (Strained Vegetables Soup)

Ingredients

  • 2 tablespoons olive oil
  • 1/4 onion, minced
  • 1 big carrot, minced
  • 2 celery sticks, minced
  • 1 medium leek, sliced
  • 2 yellow potatoes, diced
  • 1/2 lb squash, diced
  • 1/4 of a cabbage, coarsely cut
  • 5-8 leaves black kale, coarsely cut
  • 2 Roma tomatoes, halved
  • 2 oz Parmigiano, grated
  • salt and black pepper

Preparation

  1. Roast onion, carrot, celery in olive oil at high heat until soft.
  2. Add the leek, potato, squash and continue roasting for a few minutes.
  3. Add enough water to fully cover the vegetables.
  4. Add cabbage, kale and tomatoes (which don't need to be peeled, since the skin will remain in the strainer).
  5. Simmer for 2 hours, covered with a lid, or pressure cook for 1/2 hour (using the vegetable setting if available), which is what I did.
    cooked veggies
  6. Strain the cooked vegetables in a food mill or by hand.
  7. Put the vegetables back in the same pot, add most of the grated Parmigiano.
  8. Adjust with salt and simmer for 15 more minutes. If necessary, use an immersion blender to make the soup even smoother.
  9. Serve sprinkled with the rest of the Parmigiano and freshly ground pepper.

Notes

Like for any other vegetable soup, for a more filling dish you can add pasta/rice to the finished product, and continue boiling until cooked. Because of its density, however, the passato will require pasta or rice to cook for longer, since it will take longer to absorb water (up to 50% more in my experience).

https://www.disgracesonthemenu.com/2016/02/passato-di-verdure-strained-vegetables-soup.html

 

[Thoughts on the Table Transcript] The Italian Wine Culture, with Diana Zahuranec

Last summer, in a podcast episode Diana Zahuranec discussed the differences between Italy and North America in how wine is produced, as well as socially perceived. Diana also went over Piedmont’s native grape varieties and wine appellations. As part of Thoughts on the Table Transcripts, this post contains the textual version of Diana’s episode.

 

Listen to the original episode

 

Paolo Rigiroli
Hello and welcome to thoughts on the table, the audio blog on food and food culture. Paolo here back with a recurring guest today, with me is Diana Zahuranec! Hi Diana.
Diana Zahuranec
Hi Paolo, it’s great to be back!
Paolo Rigiroli
I’m super happy to have you back, Diana, people have been commenting on your podcast – one of the most successful podcast [we had] was the one on the mediterranean diet we just had in January, this year.
Diana Zahuranec
Oh, that’s great – yeah.
Paolo Rigiroli
You know, you have this amazing ability to capture Italian culture and describe the Italians better than I would be able to do, being maybe too Italian…
Diana Zahuranec
Well, that must be the anthropologist in me that can observe.
Paolo Rigiroli
Yeah, it’s possible – you’re studying us. That’s what it is. But, anyway, Diana has been living in Italy for 4 years now and she works at Wine Pass, an online magazine on wine in the Piedmont area, correct?
Diana Zahuranec
Yes, it’s exactly correct, it’s in Italian and English, and it’s geared towards wine tourists that are coming to Piedmont.
Paolo Rigiroli
Excellent, and so wine – we can say – is pretty much your job right now, right?
Diana Zahuranec
Pretty much, yes (laughs)
Paolo Rigiroli
Which is fantastic because we finally get on the topic. So, yes, wine is defining of the Italian culture itself and I’d love talking about wine [in this podcast]. But, how did you get to be interested in wine – how did it start?
Diana Zahuranec
Well, my interest in wine naturally started over here, in Italy, because I moved here after college, therefore most of my time in the US I was younger and didn’t actually drink wine. And so I came to Italy, I went to the University of Gastronomic Sciences in Pollenzo [Piedmont] for a one-year masters program in Food Culture and Communications-
Paolo Rigiroli
That’s the Slow Food university, right?
Diana Zahuranec
Exactly, it’s the Slow Food university. And, during this year-long program, we had a lot of different kinds of classes and many of them would last just a couple of weeks because [we had several professors which] came from all over the world. And several kinds of these classes were tasting classes on salumi, or chocolate, or cheeses and there was also a tasting class on wine.
Paolo Rigiroli
Mhh, pretty tough there! (laughs)
Diana Zahuranec
Yeah (laughs)… “Difficult year” in Italy… And in these tasting classes there were black glasses set up in the classroom – they were opaque of course. Each one had a smell that you could find in a wine. And what we did we smelled these without looking inside and we would write down what we thought the scent was. Whether it was vanilla, or pineapple, or… something. And then we would look and see if we got it right. And it was incredible – the more we did it, after just a couple of lessons we started being able to identify it right away and we could even identify the same smell in the wines. And it was just incredible how much of a difference that made in tasting wines.
Paolo Rigiroli
Interesting.
Diana Zahuranec
Yeah, I don’t like how wine is often a very intimidating drink to people, because just knowing a little bit more about wine […] it makes it so much more enjoyable. And it’s not that difficult. So, that’s how I started getting interested in wine.
Paolo Rigiroli
It’s amazing. And now you work at Wine Pass, so I suppose you have been continuing to discover more and more about wine. And tasting more wines?
Diana Zahuranec
Yes, exactly. At Wine Pass I write a lot about the different wines of the region, or wine makers, or we go on itineraries for wine tourists and we write them out, we map them out, tell people where they could eat or buy a bottle of wine, and so forth. And the more I write about this, the more I learn about wines and wine makers in the region, and it’s very interesting. I’m always learning more about wine here.
Paolo Rigiroli
Yeah. I’m very interested to know if there is any differences in wine production between North America and Italy, for what you were able to observe there, in Piedmont.
Diana Zahuranec
There are huge differences! Of course I didn’t actually ever go and visit wineries in Napa, and I don’t know a ton about American wine, but I know a lot more about the differences in the American and Italian culture. And I do know… that a big difference is the size of wineries. In general, the average Piemonte winery is small – it’s a family production. I think that it goes without saying for all of Italy that a lot of the wineries here are small. You can consider a big winery to make about maybe 500 thousand bottles a year, and a really big one maybe a million bottles in a year, whereas in the United States a big winery could make several million cases, and in a case are 12 bottles of wine! So that’s a huge difference.
Paolo Rigiroli
I see, I see, so the size… Which I suppose goes with the size of the territory.
Diana Zahuranec
Yes, it does, definitely. And so that kind of gives a difference in the mentality. Because if you’re a small winery, you’re doing all the work, you’re doing everything. From the wine-making, you’re in the cellar, you’re in the vineyard. You are producing the wine, and you are promoting it too – you’re inviting guests into the wineries, so you’re doing everything. Whereas these big wineries [in the US] are great at accommodating people and making a profit off of it… because they can charge people when they come in and taste wines. These wineries in Italy, I can think of maybe one that would charge you to actually go on a tour…
Paolo Rigiroli
Well, I guess they’re proud of it. And they’re not used to having too many visitors as well, I suppose. It’s their family business. So, it’s not just a job – they will take you through and show you everything. As oppose to, you know, you [meeting] the public relations representative for the company. And maybe tours are one of the services offered – whether it’s for money or not – but it’s still just your job – right?
Diana Zahuranec
Exactly, exactly. There’s a lot of passion. It’s their life. It’s what they do all year round, all the time.
Paolo Rigiroli
Yeah, I remember my experience about Piedmont and wine is [that] my dad used to order wine from Piedmont, a place called Lu [in the Monferrato region] – a very small town. This maker was extremely small, and I remember every year we would go and he would order the wine and then he would get it shipped and then he would bottle it himself in my grandma’s basement. And, me and my brother, which we were like 8 and 4, were there to help bottling the wine. Which may sound crazy to North Americans… that kids are involved in the production… But that’s the thing – kids don’t like wine because it’s kind of an acquired taste and we were never interested… But, going back to Piedmont, I remember visiting this production and particularly the cellars – this super cool, dark place, and cool in temperature too – it was like, maybe 16 Celsius? – And then they would get a little bit of wine out of these kegs and pour it in a nice glass, and bring it upstairs, to taste it on the kitchen’s table. And this is how my dad would choose which wines to order.
Diana Zahuranec
Ohh, that’s so nice!
Paolo Rigiroli
Yeah. It was fantastic, that’s still my memory. So I’m imagining that this scales to the entire region, pretty much…
Diana Zahuranec
Yes.
Paolo Rigiroli
And, what about the process itself… the actual production. Do you know of any differences, on the technical side?
Diana Zahuranec
I don’t know a lot about the technical processes of winemaking, in the two different countries, but I do know that California uses a lot of water and irrigation, whereas in Piedmont they don’t, it’s a lot of dry cropping. As of maybe two years ago, I think, they allowed certain regions to use water in extreme droughts… but I know that in general they don’t use irrigation at all. They kind of look at [irrigation] as “forcing the plant”, you know, it’s not its natural habitat, you’re forcing it to drink water when nature wouldn’t give it to it.
Paolo Rigiroli
Mm-hmm (affirmative).
Diana Zahuranec
And actually this is another thing that is different between here and the US, as much as I know. This goes hand in hand with their practices in the field, which are very often organic, but not actually certified. They’re organic and they are sustainable, but they’re not certified. Because they do it out of respect for the vine and for the vineyard, they don’t try to find loopholes in organic [food] certification where they can use a little bit of one chemical, or not, but they really try not to use any chemicals at all, many winemakers don’t. So this is good news…
Paolo Rigiroli
Yes, absolutely and I noticed this in general, in Italy and Italian products, ‘organic’ (or “agricoltura biologica” as they say) is present and you can find it even in supermarkets, there’s a section on organic food, but it’s not as trendy as it is here.
Diana Zahuranec
Right.
Paolo Rigiroli
I think that in general the consensus is that there isn’t much difference with respect to regular produce and there certainly isn’t much [difference] in flavor in Italy, I find.
Diana Zahuranec
Oh, no. No, there’s not a difference in flavor at all.
Paolo Rigiroli
Mm-hmm (affirmative).
Diana Zahuranec
Actually, the organic might even be not less flavorful, but “older” because people don’t really buy it and so the products get old quickly.
Paolo Rigiroli
Exactly. Not as fresh. Yeah. What about instead the differences in culture? What is your experience with that? How do you see Italians relate to wine?
Diana Zahuranec
Yes, that’s a very big difference from the US and Italy because wine is really a part of [the Italian’s] daily life and it always has been.
Paolo Rigiroli
Mm-hmm (affirmative).
Diana Zahuranec
Even a glass of wine at lunch time is not looked down upon and it’s always drunk with food. It’s not really this special drink for only special people during parties or other holidays, but it’s an everyday drink that you have with your food. The difference with that in the U.S. is that I see often in movies or television shows or pictures on Instagram, for example, people will have their full glass of wine by their computer as they work.
Paolo Rigiroli
Mm-hmm (affirmative).
Diana Zahuranec
Or they’ll have one right as they come home from work to unwind and de-stress and it’s seen … To an Italian, I think that would be like taking it out of its context. I’m not saying it’s bad to drink it like that, but it doesn’t make sense to an Italian to drink it like that. It makes sense to drink wine with food. It’s part of the meal.
Paolo Rigiroli
Yeah, appreciation of food itself is to have it with a little bit of wine and pair it. If you’re having fish, of course you’re going to prefer a white wine and red wine will go, of course, with meats and cheeses, especially hard cheeses.
Diana Zahuranec
Yes. And a lot of the times these reds, or these white wines, if you have it without food, it just isn’t the same. Piedmont is famous for having very tannic wines.
Paolo Rigiroli
Mm-hmm (affirmative).
Diana Zahuranec
Which is tannins are that feeling on your tongue of having a dry wine. It can get a little bit tiring on your palate if you just keep drinking wine after wine.
Paolo Rigiroli
Mm-hmm (affirmative).
Diana Zahuranec
Which I’ve noticed at different tastings with Nebbiolo, [which] is one in particular that’s very tannic. We can talk about that later, but… If you just drink this wine without having any food with it, you miss out on a lot of flavors and a lot of the enjoyment because… it’s just too much to handle, basically.
Paolo Rigiroli
Interesting.
Paolo Rigiroli
We already mentioned that you are based in Piedmont, of course, and Nebbiolo is one of the wines that you have been tasting. Would you say that that’s one of your favorites?
Diana Zahuranec
It is definitely my favorite. The favorite. It makes… several famous wines that come from Piedmont, such as Barolo and Barbaresco. But it also makes a lot of other wines, always from Piedmont, such as a Langhe Nebbiolo, there’s a Roero Nebbiolo, or different Nebbiolos from Alto Piemonte, like Boca, and Ghemme, and Gattinara.
Paolo Rigiroli
Mm-hmm (affirmative).
Diana Zahuranec
There’s so many, and every time you taste them, even though it’s 100% Nebbiolo grape, they all taste different.
Paolo Rigiroli
Yes.
Diana Zahuranec
They all have a very different profile, and it’s so interesting and I just love Nebbiolo. Never disappoints.
Paolo Rigiroli
All these wines are based on the same grape and they’re just aged in different ways to achieve a different product, a different wine that is a different denomination, correct?
Diana Zahuranec
Right. Or maybe people would understand more appellation? I don’t which one is used more, but that’s right. Although the differences come also from the soil or altitude.
Paolo Rigiroli
Right. Nebbiolo itself is also an appellation. It’s not just the name of a grape.
Diana Zahuranec
Right.
Paolo Rigiroli
It’s also one of my favorites, by the way. I do like that family of wines as well. I don’t like wines that are too mellow. I don’t know, if I can describe that…
Diana Zahuranec
Yeah, it’s definitely … No, it’s definitely not a mellow wine. They’re very… At the same time, they’re elegant and powerful.
Paolo Rigiroli
Mm-hmm (affirmative).
Diana Zahuranec
It’s hard to explain that unless you actually drink it and understand how the wine is. It’s a really great wine.
Paolo Rigiroli
Yeah, and [about] Nebbiolo, also there’s a curiosity about the name, which I happen to know. I’m sure you want to talk about it.
Diana Zahuranec
Sure. Yeah, Nebbiolo comes from the word ‘nebbia’, which means fog in Italian and it takes its name from this because the fog is a big part of the landscape in Piedmont… And Nebbiolo is a late maturing grape that has a very long growing cycle. It’s harvested whenever the mists start to roll in, in the late fall. That’s why it takes it’s name from ‘nebbia’.
Paolo Rigiroli
Fantastic. It’s always fascinating to picture it. When I think of Nebbiolo, I do see the rolling hills covered in fog. It kind of makes it really magic. It’s really cool. What about other grapes in Piedmont?
Diana Zahuranec
Oh, yes. Piedmont has a lot of different native varieties. The big ones (that actually are produced even more than Nebbiolo) are Barbera [and] Dolcetto, two big red grape varieties.
Paolo Rigiroli
Mm-hmm (affirmative).
Diana Zahuranec
White ones are Moscato and Arneis. Then there are lots of others. I mean, tons of these obscure names, especially in the higher hills.
Paolo Rigiroli
Mm-hmm (affirmative).
Diana Zahuranec
But others that you might come across, for red wines are the Verduno Pelaverga.
Diana Zahuranec
And there’s Grignolino, Ruché and Freisa, these are all red wines. And red grape names as well, the wine is named after the grape. For other whites that you may find, there’s Gavi, Erbaluce, Nascetta, and Favorita. And these are all other names that you might find around. I think, Gavi and Erbaluce for the white wines, you will find more commonly abroad than the others, but obviously the Moscato and Arneis and the big names that I’ve already named, you will be able to find those abroad.
Paolo Rigiroli
Mm-hmm (affirmative). Do you have more information on any of these wines? Like Barbera or Dolcetto?
Diana Zahuranec
Yeah, Barbera and Dolcetto are the names of the grapes and then they make a lot of different wines and you’ll find them named after like Barbera d’Alba, Barbera d’Asti. The same thing with Dolcetto and that comes from where they’re made. So ‘d’Alba’ means ‘from Alba’, ‘d’Asti’, ‘from Asti’, which is in the Monferrato, a winemaking region in Piedmont. Dolcetto, for example, you might find Dogliani. It might just be called Dogliani, even though it’s Dolcetto di Dogliani. That’s another place where it’s made, or Dolcetto di Ovada, which is a really great Dolcetto.
Paolo Rigiroli
And all these are wines which are D.O.C., as we say in Italy, so that the denomination of origin is controlled.
Diana Zahuranec
Yes.
Paolo Rigiroli
Which means that they are certified to be produced from grapes from that particular region that their appellation refers to. Is that correct?
Diana Zahuranec
Exactly. Yes, it also puts some different guarantees on the quality and the time that it’s aged.
Paolo Rigiroli
Mm-hmm (affirmative).
Diana Zahuranec
How many months or in what kind of material it’s aged in, wood or stainless steel. It depends of course on the wine. And then there’s D.O.C.G., which is, you could say one step higher.
Paolo Rigiroli
Yes.
Diana Zahuranec
And of course you can find wines of great quality that aren’t even certified at all.
Paolo Rigiroli
Mm-hmm (affirmative).
Diana Zahuranec
But this is just a general rule to figure out what those letters mean on the labels.
Paolo Rigiroli
Yeah, absolutely. I think if you’re not familiar with the wine, it’s a good thing to look for the certification because it will give you certain guarantees. Diana, it has been fantastic, of course, talking with you. It’s so fascinating and I wish really to take a tour now in Piedmont and go through all those valleys and try all the wines that you mentioned, because I do know a few of them, but I can’t say that I’m an expert, so I definitely have work to do.
Diana Zahuranec
Oh yeah, you should visit. You’re invited and anyone listening to the podcast is invited to come to Piedmont.
Paolo Rigiroli
Absolutely. You’ll take them around personally.
Diana Zahuranec
Yes (laughs).
Paolo Rigiroli
That’s what Diana is promising you (laughs).
Paolo Rigiroli
So, for you listening, if you have enjoyed this podcast, please do us a favor. Go on iTunes or whichever podcast player you use and subscribe. It really means a lot to us, and if you’re inclined, please leave a review as well on iTunes. Feedback is always welcome. Leave your comments there or on the blog. We’re very happy to hear anything you may have to say and it’s really important to us. Diana, again, thank you so much. It’s been awesome.
Diana Zahuranec
It has been great – thank you.

Squash Risotto, a Comfort Dish for Winter

Squash risotto (or risotto con la zucca), is a traditional risotto common in all northern Italy. The squash gives an especially mealy texture, and a sweeter flavor to it, along of course with a beautiful orange color. But what is squash, exactly?

Along with melon, watermelon, cucumber, zucchini, pumpkin, and gourd, squash belongs to a plant family called cucurbitaceae. Even though they’re all fruits, with the exception of melon and watermelon, the cucurbitaceae are used as vegetables. There are two kinds of squash: summer squash (e.g.: zucchini, straightneck squash), harvested as they ripen in the summer, and winter squash (e.g.: acorn squash, butternut squash, spaghetti squash), harvested in fall, when they are fully mature, their seeds have dried out, and their skin has hardened. Winter squashes have historically played a significant role in the kitchen because they can keep for several months (lasting well through winter) and because when cooked they develop an agreeable flavor, and a starchy, mealy texture similar to sweet potatoes*. Out of the various kinds of winter squash, the sub-family called ‘cucurbita maxima’ is particularly notable because of its size. In Italy, it’s generally called zucca gialla o dolce (yellow or sweet pumpkin), an example of which is the zucca mantovana (Mantua’s pumpkin) used to make the renowned tortelli con la zucca (pumpkin tortelli). In North America, cucurbita maxima includes several common squashes: hubbard, turban, kabocha, buttercup, and banana squash. Banana squash is especially suitable for this recipe because of its moderate sweetness and firm texture.

*Harold McGee. On Food and Cooking: The Science and Lore of the Kitchen. 2nd edition (2004)

Squash Risotto, a Dish for Winter

Yield: 2 servings

Total Time: 25 minutes

Prep Time: 10 minutes

Cook Time: 15 minutes

Squash Risotto, a Dish for Winter

Ingredients

  • 250 g winter squash (e.g. banana squash)
  • ¼ white onion, sliced
  • 1 tablespoon of butter, olive oil, or a mix of the two
  • 2/3 cup Arborio rice
  • 2 ½ cups vegetable stock
  • ½ glass white wine, at room temperature
  • 20 g Parmigiano, grated
  • Salt and black pepper

Preparation

  1. Finely chop onion and dice the squash.
  2. Bring the vegetable stock to a simmer in a small pan.
  3. In a larger pan, roast the onion in butter, oil, or a mix of the two until translucent, then add the squash.
  4. Season with salt and cook until the squash is soft. Put a couple of tablespoons of it aside and keep warm, mash the rest with a ricer (or in the blender).
  5. In the pan where the squash was roasted, add a bit more butter or oil, then toast the rice for a couple of minutes at medium heat until translucent. Add the white wine and stir until it fully evaporates.
  6. Add the mashed squash and stir in the stock, one ladle at a time, allowing it to be absorbed before adding more stock.
  7. Continue stirring and adding stock ensuring that the risotto and the stock continue boiling gently throughout the process.
  8. After 15 minutes of cooking, at a time when the risotto is quite moist, remove it from the heat, stir in the Parmigiano, and let it rest for a minute.
  9. Serve the risotto in bowls and decorate with the cooked squash and a sprinkle of black pepper.
https://www.disgracesonthemenu.com/2016/01/squash-risotto.html

 

Alpine-style Onion Soup (Zuppa di Cipolle alla Valdostana)

When it’s cold outside, my definition of comfort food is a warm and rustic dish. This soup totally qualifies as such, especially when it’s served in individual earthenware bowls that stay hot.

This preparation is characteristic of the Aosta Valley, a small Italian region at the borders with France and Switzerland, on the western Alps. It can be considered a variation of the classic French onion soup that makes use of Fontina, a semi-soft cow’s milk cheese, which is local to the Aosta region.

As for the onion, the white variety works best thanks to the complex flavor it develops when roasted, which I find has hints of cabbage and fennel.

Part of the success of this dish is due to its layered construction and the resulting alternation of textures and flavors. Besides making for an appealing presentation and keeping the dish hot, the individual bowls also keep the layers into place.

Alpine-style Onion Soup (Zuppa di cipolle alla Valdostana)

Yield: 2 servings

Total Time: 30 minutes

Prep Time: 15 minutes

Cook Time: 15 minutes

Alpine-style Onion Soup (Zuppa di cipolle alla Valdostana)

Ingredients

  • 1/2 white onion, sliced
  • 1 Tbsp butter
  • 2 cups vegetable stock
  • 1/2 Tbsp white flour
  • 2 tick slices country bread
  • 4 slices fontina (or swiss cheese)
  • salt and black pepper
  • 2 earthenware soup bowls, oven resistant

Preparation

  1. In a pan, roast the onion in butter at medium heat for 3-5 minutes until golden.onion-soup_12
  2. Sprinkle with flour and continue roasting for a couple more minutes, stir gently.
  3. Add the vegetable stock and bring to a boil. Boil for 10 minutes without a lid to reduce.onion-soup_34
  4. Meanwhile prepare 2 thik slices of fresh country bread, possibly with crust on one side. Trim them so that they fit tightly within the bowls.
  5. Adjust the onion soup with salt and pepper, then pour it in the two bowls.layering_12
  6. Add the bread, so that it lays overtop, crust downwards, barely touching the soup.
  7. Lay the cheese over the bread to fully cover it.layering_34
  8. Broil for 10-15 minutes until the cheese will be bubbly.
https://www.disgracesonthemenu.com/2015/12/alpine-style-onion-soup-zuppa-di-cipolle-alla-valdostana.html

 

[Thoughts on the Table Transcript] Frank Fariello from Memorie di Angelina

Back in March 2014, I had the pleasure of having Frank Fariello (Memorie di Angelina) on a podcast. In the episode, we discussed the differences between Italian-American cooking and the food of Italy, a topic on which Frank is remarkably insightful, being a third generation Italian-American who lived in Rome for 10 years.

This post presents the same interview in textual form as an enjoyable read, and as a searchable reference.

 

Listen to the original episode

 

Paolo Rigiroli
Hello, and welcome to the audioblog. Paolo here again for another episode. Today I have a special guest with me, Frank Fariello from the fantastic blog, Memorie di Angelina. Hi, Frank. Good morning.
Frank Fariello
Hey Paolo, how are you doing?
Paolo Rigiroli
Good. Thanks so much for accepting to connect with me. It’s an honor.
Frank Fariello
Oh, it’s my pleasure.
Paolo Rigiroli
Frank accepted to be interviewed, and I have prepared a lot of questions. I’m sure, like me, you’ll be very interested to know his answers. We want to know a lot more about you, Frank.
Frank Fariello
Uh oh…
Paolo Rigiroli
So let’s start from, of course, from you. Do you want to introduce yourself to our listeners?
Frank Fariello
Sure, why not? My name is Frank, as you know. I’ve got an Italian last name, Fariello. I am from New York originally. I was born in New York City actually, but lived in the suburban part of New York for most of my childhood. I am a lawyer by training and by profession, and still continue to practice law, but I’ve spent a great deal of my adult life outside of the United States. I actually took some time off [from the profession]. I was thinking about leaving the law at a certain point in my life. I had about ten years under my belt as a corporate lawyer in New York and was kind of tired of the rat race.
Paolo Rigiroli
I see.
Frank Fariello
So I took some time off. I was thinking about becoming a professional chef. Cooking has always been my passion. I went and lived for a few years in Paris. There are great hotel schools, as you probably know, in Switzerland, in the French speaking part of the country. So my plan was to go to France, perfect my French, and then go on to [the Hotel School in] Lausanne. As you know, that was [where] one of the great Italian chefs of the time… a Milanese, named Gualtiero Marchesi [had been trained].
Paolo Rigiroli
Oh yeah, of course. Super famous.
Frank Fariello
Do remember him? Very famous. A little bit controversial, I understand, among some Italians. They called him “Il Francese” because he had a certain different way of approaching Italian cooking, but I had studied his work and found him quite inspiring. I knew that he had gone to Lausanne, to the [hotel] school there and wanted to kind of follow in his footsteps.
Frank Fariello
In any event, [I never made it to Lausanne.] I was [in Paris] for a couple years, then lived in Vienna for a couple more years. At that point, I had returned to the practice of law. Some old colleagues from New York had convinced me to get back into the profession, and they were based in Vienna and Moscow, so I was doing some work there. Then, in about 1995, so this is going back a few years, I saw an ad in the paper for an international organization based on Rome. Of course, I’m an international lawyer by trade, [but my practice had been in private international law]. I had always been interested in [practicing public international law] in an international organization. I applied [for the job] and “only” 9 months later, I was hired. I went down there and spent 10 years living in Rome.
Paolo Rigiroli
In Rome, in the city.
Frank Fariello
Yeah. That was a fantastic thing. I had always kind of wanted to… It sounds like a cliché of course, but wanted to sort of discover my roots. Actually, my roots are not in Rome, they’re farther south in Campania and Puglia. But still, it was a great opportunity. So I took it.
Paolo Rigiroli
Very interesting that you were at one point pursuing the career of becoming a chef, and considered changing [job] entirely. You know, it takes a lot of courage to do that. I’m not surprised that you were pulled back…
Frank Fariello
Yeah, well it takes a lot of courage, and maybe that’s why I didn’t do it ultimately!
Paolo Rigiroli
Yeah, but you did do something else. You started writing this blog that has become the most popular blog about Italian food today. So it is a fantastic achievement, and it obviously speaks to the quality of your work. I’m not surprised to see that your interest went as far as to bring you to Paris. So that really makes a lot of sense now.
Frank Fariello
Yeah. Thanks. Yeah, it is a great… That’s one of the great things about the blog. It allows me to enjoy the [culinary] world without, of course, the back breaking work and the horrendous hours of actually being a restaurateur.
Paolo Rigiroli
I see. Well, I’m sure it takes up a lot of time anyway, but certainly it is a different activity. Yes, I can see that. So when did you start Memorie di Angelina?
Frank Fariello
Well, it actually started out when I joined Facebook.
Paolo Rigiroli
Oh.
Frank Fariello
I didn’t set out to be a blogger, to be honest. I joined Facebook and, like a lot of people on Facebook, I started discovering old friends from high school and college and law school and all the rest of it. I decided I wanted to share some recipes with my friends, so I started posting recipes to my profile. That was a lot of fun and people were enjoying the recipes, but I was frustrated by the platform. It wasn’t really as flexible as I wanted it to be, so I cast around [for ideas] and decided to start a blog. Just for my friends, initially. That was the only ambition I had was to continue sharing those recipes, but to do it in a way that was easier to get the point across. And… the rest is history. The blog got some attention and, next thing I know, 5 years later I’m still blogging!
Paolo Rigiroli
Yes, and thank you for that. It’s a great resource for me as a cook, and of course a great point of reference (that I often quote) to talk about what I talk about, which is authenticity and Italian food of Italy today, which is something that has become sort of my battle – so to speak – to try and fix Italian food in North America. As you know, my battle is against the type of Italian-American food that is not advertised as such. I have respect for Italian-American cuisine, but I really think it should be called for what it is. I’m all for certification as well to try and, whenever possible, certify Italian food – continental Italian food of Italy today – as such. And I applaud any kind of certification like Pizza Verace, which is a great association based in Naples that certifies around the world, and Tuscanicious, which by the way you were just recently awarded. Congratulations.
Frank Fariello
Yes. Well thank you. That was a tremendous honor for me. It’s a great validation of the work I’m doing… My blog is about Italian cooking of all kinds, not really focused on Tuscan cooking in particular, so the award was, in a sense, a surprise. But a wonderful one.
Paolo Rigiroli
Yeah, it is a great honor, and you deserve so much. So yeah, authenticity is important, but I also find that many of those self-proclaimed Italian restaurants simply serve food that is just plain bad food. That is really sad to me. I really think that there is such thing as good food and bad food in general, and in fact a lot of my friends who actually have been to Italy told me that they really liked the real Italian food so much better. Which may signify that there is an absolute value to flavor. I don’t know how you feel about that.
Frank Fariello
I certainly agree. All kinds of cooking can be good, and I enjoy all different kinds of cooking. But I firmly believe there is such a thing as good food and bad food. Even as a kid, I remember comparing the Italian food that you might have in a restaurant with the food that my grandmother made, and I knew liked my grandmother’s food a lot better! To some extent, Italian food is a victim of its own popularity. And unfortunately restaurateurs-some of them who should know better, others who perhaps don’t-take advantage of that popularity to frankly make a buck on the cheap. I hate to put it that harshly, but I think in some cases that’s what it is.
Paolo Rigiroli
It’s marketing.
Frank Fariello
Yeah.
Paolo Rigiroli
Following a popular trend. When you say “Italian,” it seems to sell more. Right now they’re starting to say “Tuscan” or you know, “Sicilian,” trying to go down to the region which makes it [sound] even more authentic.
Frank Fariello
Yes, indeed. I don’t know if you know Nicoletta Tavella – she’s a fellow blogger. She also has a cooking school in Amsterdam, and I heard an interview with her with an Italian radio or TV… I can’t remember which. She was talking about some of the funny products that they sell in Holland, like “Tuscan pesto”, whatever that might be! So this is not just North America where this kind of thing happens. As you say, “Tuscan” has that caché. Never mind that there is no such thing as Tuscan pesto. But anyway…
Paolo Rigiroli
So Frank, speaking of authentic food, I would like to go back a little bit to your grandmother. Because you’re a third generation Italian-American, but yet you seem to have such a precise image of Italian food. Yours is not distorted at all. I’m Italian born and raised there. I spent my first 30 years there. I read you… I really cannot detect any difference in how I would describe it. You just describe it better than I would. It’s true.
Frank Fariello
That’s very kind of you to say. I think I have two advantages maybe over other Americans or other foreigners who are pursuing [the study of Italian cuisine]. One is I actually grew up with Italian cooking. My grandmother is the reason why my blog is called the way it is. It’s a tribute to her, because she really imprinted those flavors on my palate, if I can put it that way.
Paolo Rigiroli
That’s a good way [to put it].
Frank Fariello
At a very tender age, it’s so natural. She was special because she did not [compromise on authenticity]. Of course, she was first generation, and there’s a big difference as the generations proceed, in terms of assimilation and adaptation. She made her dishes just as she learned them growing up in Italy, in that small town in Campania. I verified that when I went to Italy and ate those same dishes, some of which I didn’t realize existed outside of my grandmother’s kitchen, by the way. I was almost shocked to see them on menus, in store windows. I remember once, it was around Christmas time, and we went down to the Amalfi coast for a vacation to get away from Rome for a bit, and I looked in a pastry shop window and found my grandmother’s honey balls: Truffoli! I had no idea they actually existed other than as an invention my grandmother had made. But she recreated all of those things, and quite well, I think, given what she had to work with. Of course she had to make some compromises, because not all ingredients were available in the US, especially back in those days. The other thing, of course, is that I spent 10 years living in Italy. That’s irreplaceable, too.
Paolo Rigiroli
Yes.
Frank Fariello
You know, getting to know Italian cooking, especially Rome because that’s where I was. But I liked to travel a lot, all throughout the country. And being a foodie, the first thing I wanted to do was try the local dishes. I used to ask people, “What should I try?” and “How do you make this?” And I’m an avid collector of cookbooks.
Paolo Rigiroli
Oh, I see.
Frank Fariello
Anywhere I went, I always bought a little local cookbook to find out what the local dishes were and try to recreate them when I get home and all of that.
Paolo Rigiroli
Yeah, and I love how you put these cookbooks as reference in your blog posts whenever you can, because… you can quote them, and use the collective knowledge that they accumulated into themselves. So we were talking about adaptation and the fact that Italian food sometimes, as generations go by, changes. Evolves. Why do you think this is happening? Is it a matter of adapting to the local palate, or is it more the fact that the ingredients are not available, or that the ingredients are different?
Frank Fariello
That’s a good question. I think originally, of course, it was about availability of ingredients. I think if you look at first generation, Italian Americans in particular, that was a big thing. [And then some differences reflect an expression of the diaspora community.] I sometimes talk about Italian American cooking as a sort of celebration of plenty. This is immigrant cooking, so it was made by people who came from very humble backgrounds. Certainly in my family that was the case. [They celebrated] the fact that they now could afford to have meat any time they wanted. So Sunday dinners were often kind of “meat fests”: We’d have the pasta dish, dressed with Neapolitan ragu`, with sausages and beef and all these other things… And then yet another meat course would come after that, usually roast chicken or something of this kind. So it’s a lot about just kind of enjoying the fact you can afford to have all of this food that perhaps back home you couldn’t. That’s of course the first generation.
Frank Fariello
I think the second generation is a bit different. And I saw this also, by the way, in reverse when I was living in Italy. Children of immigrants put a huge premium on fitting in and assimilating, and feeling that they were part of the country they were born in. Sometimes even almost in opposition to their parents’ generation.
Paolo Rigiroli
Oh yeah.
Frank Fariello
You’ve seen this probably–
Paolo Rigiroli
I have seen this. I know a lot of Italians. They have Italian last names so I approach them in the workplace, and often they actually… reject their origins. They don’t speak Italian, pretty much by choice. Yeah. It’s strange, but in a way, it’s assimilation. It is forcing yourself to stop being typecast, because I suppose it happens.
Frank Fariello
Absolutely. I think that that goes for the cooking as well, and eating habits and the rest. You kind of, you want to be kind of more American than the Americans.
Paolo Rigiroli
Right.
Frank Fariello
Of course, when you try to go back and recreate the dishes, that’s going to have an influence. And then there’s the third generation… I’m third generation – I think there’s a bifurcation here, because there’s some, like myself, who kind of want to recapture something.
Paolo Rigiroli
Mm-hmm (affirmative).
Frank Fariello
Then there are others who just kind of keep on going and proceed with further Americanization, to the point where basically, other than the name, they are more or less indistinguishable from any other Americans.
Paolo Rigiroli
Yeah, absolutely. The problem is that some of them own a restaurant…
Frank Fariello
Yeah. Yes. That’s when things go awry!
Paolo Rigiroli
I saw this thing just yesterday. We were in this Italian café, I’m not going to say the name, and they had “Italian burgers”, okay? (You don’t see Frank, but he’s shocked!) With a side of pasta, of course (!) And I really like the place, actually. I go back there because they make really good omelettes, actually. They cook something that is not really an Italian dish, but they do it really well, and I really like them. But then they do these things… Just because they call themselves Italian, I think.
Frank Fariello
Yeah, that’s the marketing thing again. You sprinkle a little oregano on top of it or a little melted mozzarella or whatever, and suddenly it’s Italian this or that.
Paolo Rigiroli
Yeah, I know. What’s even worse is when you throw in ingredients that totally don’t fit in with a dish. You just posted today your carbonara, and you talk about cream as a common addition in North America, into carbonara. Obviously, that does not belong in the dish. It’s totally unnecessary, it changes it entirely. You know, in this case, the addition of ingredients is done in the attempt to… I don’t know, make the dish more rich. To make it more flavorful. I don’t know. What do you think?
Frank Fariello
Well… I think that’s often very true, and I agree about the cream. I think it actually, if anything, takes flavor away. But yeah, it’s probably meant to make the dish richer and more [appealing]. Again, this celebration of plenty that I talk about, and it can go a bit too far. It becomes almost an overdoing- extravagant. That’s true for example, in the use of herbs and spices and so on, which in fact is, as of course you know very well, not at all typical of good Italian cooking. Just the opposite. It’s all about discretion and balance.
Paolo Rigiroli
And balance. And I think, you know, the problem probably is that the fewer ingredients you have, the more they have to be right. They have to be flavorful, and they have to have the correct flavor. So maybe I’m thinking it could be that sometimes one adds more ingredients to try and compensate for the lack of flavor of local produce, which… wasn’t grown in the same sunny lands of Italy. I’m thinking tomatoes, as an example.
Frank Fariello
That’s the classic example, of course. It’s the bane of any Italians I talk to who come to the States, and I’m sure Canada is the same way… They always ask me: “Where are the good tomatoes?” It’s an endless search. Of course, you can find them if you go to a farmer’s market, but you have to really make an effort. The great thing about Italy is any old supermarket will offer you wonderful produce. Of course, it’s even better if you’re growing your own… I was very lucky because although I spent most of my stay in downtown Rome, for the last three years, we lived outside of town.
Paolo Rigiroli
I see.
Frank Fariello
In a kind of a rural area. I grew my own vegetables, my own tomatoes, my own zucchine. We even had hens, a hen house, and we got the eggs. If you’ve ever eaten eggs right from the hen, it’s just something incredible.
Paolo Rigiroli
And I have. My grandmother had eggs from her chickens. You’re right. It was incredible.
Frank Fariello
And we had peach trees, too. The peaches off the tree were something else. Of course, if you have a peach like that that’s dripping and sweet and lovely, you don’t need sugar on it. You don’t need anything on it. It’s just beautiful the way it is. I think you’re quite correct about how best quality ingredients makes lots of different extraneous flavors unnecessary. But if you don’t have that kind of quality ingredients, then of course, the temptation is to make up for it in other ways.
Paolo Rigiroli
Yeah. I can see that. Frank, I wanted to also talk a little more about you as a food blogger and the food blogging activity itself, and becoming as popular as you have become. The question that I have for you is, did popularity change you? Do you feel the pressure of having so many viewers to keep up and produce always more interesting [posts] and continue the volume of production?
Frank Fariello
Well, yes and no. I do try to blog once a week, [although lately I’ve been so busy it’s been more like once every two weeks]. I try to keep to that rhythm and not go beyond it, in part because I don’t want to raise expectations of people. In the middle of the week, or on off weeks, I will post old posts on my Facebook page. The great thing about cooking is, of course, nothing goes out of date. You can take a post from two years ago and send it out there, and people who haven’t seen it before will enjoy it. This posting schedule is realistic for me. I have a day job, like many bloggers. I kind of envy those who are dedicated full-time to the food business. That would be fantastic, but I’m not, so this is kind of a hobby for me. But I do try to stick to this schedule because I know that there are people who occasionally, if I slip, will send me messages like, “What happened? Where is this week’s installment?” Of course, I feel awfully guilty about that!
Paolo Rigiroli
I’m hungry. What happens?
Frank Fariello
Yeah. Right? But I try to keep it realistic. So you know, once a week is a realistic level [of commitment] for me.
Paolo Rigiroli
Mm-hmm (affirmative). Do you get a lot of requests? Do people ask you for a certain dish?
Frank Fariello
Yes. Yes. I do get requests from time to time. I try to put them on my list but I have a blog plan, so it can be a while until I get around to them. I’m trying to hit all the major dishes in the various regions. The vision I have for Memorie di Angelina is, more than a blog, as kind of an online cookbook.
Paolo Rigiroli
Mm-hmm (affirmative).
Frank Fariello
So I am trying to be, if not comprehensive-because that’s practically impossible when you’re talking about a subject as vast as this one-but as complete as I can make it over time. So I do have a plan that I’m following, and if a request falls well within the plan, I’ll do it. Occasionally, it’ll be a request for something that’s actually Italian-American rather than Italian. That’s the other thing.
Paolo Rigiroli
Right.
Frank Fariello
I keep those requests on the “back burner”, because once in a while, usually on Columbus Day, I do like to feature an Italian-American dish.
Paolo Rigiroli
So you have a plan. Do you think you can just go on forever, just because it’s such a vast world?
Frank Fariello
Yes. Well, forever, perhaps not. But I won’t live forever, either, unfortunately. I think it’ll be a while until I run out of [dishes to write about]. I don’t really need “ideas” in the sense that, unlike other bloggers, I don’t really try to do creative things too much. But occasionally, I’ll feature my own take on a classic dish. Dishes generally have lots of variations, especially the more famous ones, so I’ll express my preference.
Paolo Rigiroli
I see.
Frank Fariello
I bring that much of my own personality to the dish, but I try to be faithful to the classic recipes. That makes it easy in a way. I don’t feel the need to invent things.
Paolo Rigiroli
I see, I see, I see.
Frank Fariello
Of course the repertoire of Italian dishes is so enormous that it’ll be awhile until I run out of recipes.
Paolo Rigiroli
Which is really fantastic. I guess there are also many other ways to present your work. I saw you have a Flipboard, I think it’s called, now.
Frank Fariello
Yes. Yes, my Memorie di Angelina Flipboard has become quite popular. It’s really taken off, and I’m pleasantly surprised. It was kind of a lark. We had a snow day once, and I said, “Let me put one together.” And the response has been excellent.
Paolo Rigiroli
Fantastic. I saw it. It’s really nice. It’s like a digital cookbook, a recipe book. I love the format. It’s awesome. Yeah.
Frank Fariello
I’m quite pleased with it.
Paolo Rigiroli
Have you ever thought about publishing an actual book?
Frank Fariello
I get that question quite a bit. I guess my answer is I’d love to, but when would I possibly find the time? This is the thing. Again, having a day job makes it difficult. But if I ever feel like I can take a couple months off, sabbatical, maybe. Why not?
Paolo Rigiroli
Why not? Looking forward to that. I just want to end this interview – thanks so much, Frank, it was amazing, of course – with one last question about your time spent in Italy.
Frank Fariello
Mm-hmm (affirmative).
Paolo Rigiroli
If I were to ask you now, you’ve been back for a few years now, what do you miss the most?
Frank Fariello
Wow. That’s an interesting question. I guess, I mean… the food, I guess, would be one big thing. Probably the biggest, I mean, from the point of view of someone who is so obsessed with eating and food as I am. As we were talking about, the excellent quality of the raw ingredients you have to work with. It makes cooking so… In a way, almost too easy. You know?
Paolo Rigiroli
I know. I do know.
Frank Fariello
There’s so little you have to do to those ingredients to make them taste good. It’s fantastic. And beyond the food, of course the beauty of the country. And the warmth of the people. That’s a cliché, but I think it’s true. Well, Romans can be rough, too. But they’re always honest. I think the thing is that they may not always be polite, but they’re always themselves, and I appreciate that.
Paolo Rigiroli
Fantastic. Thanks, Frank. It was a great pleasure having you here. Well, we’ll keep in touch, and–
Frank Fariello
Absolutely.
Paolo Rigiroli
Maybe later on, we’ll have another chat together.
Frank Fariello
Look forward to it. Take care, now.
Paolo Rigiroli
Fantastic. Thanks so much again. Bye-bye.
Frank Fariello
Bye-bye.

Four Years of Blogging, One of Podcasting

Another interesting year for Disgraces on the Menu – the year that has seen the beginning of the podcast Thoughts on the Table, along with several collaborations. I have always been fascinated with radio shows. When I was in my 20s, I hosted a radio host on a small Italian station. I didn’t expect to have the opportunity to do anything remotely similar in English, until I discovered podcasts. But the real trigger to record one came when my wife got me a microphone as a birthday present, and a buddy of mine, Jason, agreed to produce one with me.

Initially, the podcast’s concept was a direct extension of my blog’s philosophy: investigate what’s behind food and flavor, especially in relation to the difference between what is known as “Italian food” and the true cuisine of Italy. This is what fueled the first 6 episodes.

After the first mini-series on flavor, just as I was starting to become comfortable with the format, my podcast partner, Jason, had to leave the project. This is when I started thinking about involving other food bloggers through remote conferencing. At the same time, my friend Gino DeBlasio (based in the UK) volunteered as my first guest – it was meant to happen!

After a mini-series with Gino on misconceptions about Italian food, I worked with Jessica Burgio on episodes about lesser known Italian dishes and cooking Italian in North America. Then, I was joined by Manuela Zangara, who talked about her first e-book and shared her experience as a full-time food blogger.

The podcast then started taking the format of the interview. I had several special guests: Frank Fariello, Fiona, Christina Conte and Simona Carini. I also had the opportunity to interview my friends – neuroscientist Davide Anchisi and restaurateur Andrea Bini. On my latest trip to Italy, I also had the chance to record a chat with my grandmother on the food in Italy during War World Two, which then became a unique and especially meaningful episode. More recently, I have spoken with Lucia Hannau, the organizer of a food conference which will take place in Turin this September – and of which I am going to be part of – and with Elisa Cerruti, a fellow attendee.
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On the blog, this year I posted 6 recipes: Stewed Brussels Sprouts, Radicchio Risotto with Parmesan Rind, Poppy Seed Potato Bignès, Shrimp, Zucchini and Saffron Linguine, Roasted Green Beans, and Truffles Uncovered, which was also a feature article.

Looking into year five, I hope to continue with more podcast episodes, featuring new and returning guests, as well as have the time to go back to writing more articles and recipes, which is still a great passion of mine. But today, I would just like to stop for a second to thank everyone who has been following my work – thank you for your attention, it’s an honor for me!