CMN Video: Fork in the Road Sicily

CMN Video: Fork in The Road - Sicily

Jennifer and Chef Mark speak with Tony May and Gianfranco Sorrentino from GRI, or Gruppo Ristoratori Italiani, about GRI's mission to promote the image of Italian Cuisine in the United States. Each year, they visit a region of Italy to learn about fresh artisanal products. This year, the destination was Sicily, and the Culinary Media Network came along to join in on the fun! From ancient Greek ruins, to sumptuous feasts in rustic farmhouses to Medieval Palazzi and winery tours, we took a big bite out of Sicily!



A production of The Culinary Media Network. www.culinarymedianetwork.com



Mara Eli, Francesco Cafiso
"Sicilia" (mp3)
from "Made in Sicily The Songs"
(Alfredo Lo Faro)

Buy at Napster
Buy at GroupieTunes
Buy at mTraks Download
More On This Album

CMN Video: Tasting Speck Alto Adige

CMN Video: Tasting Speck Alto Adige

Jennifer visits the Johannser Hof in Chiusa, Sudtirol to learn the traditional way that Speck is made. She speaks with Franz Mitterutzner, Director of the Speck Alto Adige Consoritum, about the methods and careful regulations that govern this traditional cured meat of Northern Italy. She then tastes some of Herr Brunner's farmhouse Speck with Lou Di Palo of Di Palo's Fine Foods.



A production of The Culinary Media Network. www.culinarymedianetwork.com

Views from Sicily

The weather has been almost perfect here in Sicily, with the exception of one cold, rainy day. I'm sorry I haven't been able to blog as much as I'd planned, but the internet connection in Ortigia was spotty, so keeping in touch was not as easy as I had hoped.

However, we have moved along from Ortigia to Palermo, where it is not only sunny, warm and bright as can be, but the WiFi connection rocks. Score!

Hopefully you've been watching the videos on our home page to keep up with this week's adventures, but I also wanted to show you some still images from our activities this week.

Yesterday we toured the Valley of the Temples in Agrigento, where the ancient architecture still stands proudly on the hilltops overlooking the sea:



Well, of course I had to get in the picture! Here is the same hilltop from another view:



Speaking of views, we are staying at the Villa Igiea in Palermo, from which I have a swoon-inducing seaside view. I took this photo at sunrise, but will try to capture the view in brighter light later today.



One thing I am compelled to share is that the fruit and vegetables here (not to mention cheeses and sausage meats) have incredible flavor -- not like anything you will ever taste in America, anywhere. When I arrived in my room there was a little taste of Italy waiting for me, and even the strawberries were bursting with sweetness:



Another tidbit I'm compelled to share is that we are with a FANTASTIC group of people. Some are restaurateurs from around the US, including a few of New York's best restaurants, others are journalists, and a happy few are simply food enthusiasts who could not resist the pull of traveling throughout Sicily with the group.

We are making some wonderful new friends (and hearty eating/drinking comrades), and this trip is one of the best I've had in the past few years. I'll share more later, but right now I have to hop in the shower and get down to the group! Have a great day!

Off to Italy!

Yes, we're on the road again, folks!

My pointy shoes are packed, and Chef Mark and I are off to Sicily for a whirlwind tour of the island, its unique gastronomic treasures and ancient landmarks. We'll be traveling with a wonderful group of journalists (some of whom were with us on our tour of Alto Adige and Asiago), as well as restaurateur Tony May and our intrepid host Dario Chiarini.

Our journey will include an exploration of Sicilian olive oil, unique in the world for its healthful properties. It also has a fantastic pizzicante, which gives you that little (big) peppery kick to the back of the throat. For more about Sicilian olive oil, listen to my chat with K. Dun Gifford and Dr. Fausto Luchetti on Food Philosophy #60 about Sicily and the Mediterranean diet.

And if you listened to my latest Food Philosophy episode, you know that we're trying to bring a new element to this trip with live (or semi-live) video blogging and more Fork in the Road episodes from planes, trains, automobiles, restaurants or wherever our feet happen to find us.

In addition to the food and wine frenzy, we'll also get the chance to visit ancient sites like Selinunte, an abandoned ancient Greek city with ruins of an acropolis and numerous temples. The city was founded in the seventh century BC, and effectively destroyed in 409 BC. Selinunte's glorious heyday lasted for a period of about two centuries, when it was one of the most progressive Greek cities in Sicily, famous throughout Magna Graecia.

For me personally, this will be a fascinating trip, as my father is from the land just across the strait of Messina in Calabria. Unfortunately we won't be getting over there on this trip, but I am eager nonetheless for a taste of southern Italy. Let's have a little heat and spice!

We're very excited to take you along with us in real-time for this journey, so keep an eye on our CMN home page for updates!

Chestnuts in Bolzano, Italy

Culinary Media Network, www.culinarypodcastnetwork.com
food, food podcast, cooking, recipe, food, Food Philosophy, Culinary Podcast Network, Gilded Fork

Food Philosophy Video #12: Chestnuts in Bolzano

Food Philosophy Video #12: Chestnuts in Bolzano

Here's a quick bit of nut trivia for you as Chef Mark and I spot some roasted chestnuts on the streets of Bolzano, Italy.

Sponsors:

Partida Tequila (http://www.partidatequila.com/)
Don't miss our video podcast series with Partida, On the Tequila Trail! (onthetequilatrail.podshow.com)

Hamilton Beach (http://www.hamiltonbeach.com/)

Go Daddy (http://www.godaddy.com/)
Use code food1 for 10% off your order
Use code food2 for $5 off orders of $35 or more
Use code food3 for $6.95 domain names

Music: Beau Hall (www.beaurocks.com)

Food Philosophy is a production of the Culinary Media Network (www.culinarymedianetwork.com).





food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, Culinary Media Network, Italy

Italy Photos

The scenery in Italy was gorgeous, and I don't just mean the men. You can see a visual recap of our adventures on my Flickr page:

http://www.flickr.com/photos/foodphilosophy

Food Philosophy #60: Sicily and the Mediterranean Diet

Food Philosophy #60: Sicily and the Mediterranean Diet

The Mediterranean Diet is much more than a diet -- it's a lifestyle. Happily, olive oil plays a big part in that, and this week I'm talking to some experts on the subject of olive oil and living well. Join me as I speak with Dr. Fausto Luchetti and K. Dun Gifford about Sicilian olive oil, their work to advocate the Mediterranean diet, and the new Sicilian Regional Institute of Olives and Oil.

I also caught up with renowned restaurateur Tony May to talk about his adventures with other restaurant owners as they travel through Italy tasting and sipping (I need to get in on that group).

P.S. Don't miss next week's three-part video of our eating tour of the Lower East Side, coming out on Food Philosophy, ReMARKable Palate and All You Can Eat!


Sponsor: Go Daddy (www.godaddy.com)
Use code food1 for 10% off your order
Use code food2 for $5 off orders of $35 or more
Use code food3 for $6.95 domain names

Music: Beau Hall (http://www.beaurocks.com/)

Food Philosophy is a production of the Culinary Podcast Network (http://www.culinarypodcastnetwork.com/).





food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, Sicily, olive oil

Fork in the Road SudTirol

A Fork in The Road SudTirol

Jennifer and Mark report from the back of the bus while driving through the winding roads of SudTirol. Learn about the production of Speck.

A Fork in the Road is a production of the Culinary Podcast Network. www.culinarypodcastnetwork.com




www.culinarypodcastnetwork.com
food, food podcast, Italy, Fork in the Road, Culinary Podcast Network, Gilded Fork

A Fork in the Road Italian Style

A Fork in The Road Italian Style

Jennifer and Chef Mark report from the road while on the way to SpeckFest in the Alto Adige/Sudtirol region of Northern Italy, including plane drama, multicity transfers, and ending our marathon 25 hour journey with an amazing dinner at Vogele in Bolzano, a traditional SudTirolian restaurant.

A Fork in the Road is a production of the Culinary Podcast Network. www.culinarypodcastnetwork.com




www.culinarypodcastnetwork.com
food, food podcast, Italy, Fork in the Road, Culinary Podcast Network, Gilded Fork

Food Philosophy Video #10: Chef Odette Fada

Food Philosophy Video #10: Chef Odette Fada

On Food Philosophy 59 I took you on a little journey through Calabria, which included a dinner at San Domenico restaurant in NYC. Now step with me behind the kitchen doors as I speak with Chef Odette Fada to talk about her culinary creations -- and get a little glimpse of some chefs at play! Chef Fada was named one of the best Italian chefs by Wine Spectator, and was a James Beard Award nominee for Best Chef NY. She's also completely adorable, and made our time in the kitchen a lot of fun (she managed to flail less than I did!).

http://www.italianmade.com/
http://www.sandomeniconewyork.com/


Sponsor: Go Daddy (www.godaddy.com)
Use code food1 for 10% off your order
Use code food2 for $5 off orders of $35 or more
Use code food3 for $6.95 domain names

Music: Beau Hall (http://www.beaurocks.com/)

Food Philosophy is a production of the Culinary Podcast Network (http://www.culinarypodcastnetwork.com/).





food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, Odette Fada, Italy, Calabria, San Domenico

Food Philosophy #59: The Foods of Calabria

Food Philosophy #59: The Foods of Calabria

I'm taking a little voyage through my roots in this episode as I explore some of the flavors of my father's home, the region of Calabria, Italy. Resplendent with mountainous views of the Ionian and Tyrrhenian seas, Calabria (the "toe" of the boot) comprises microclimates that offer a little taste of everything -- including their famous Clementine origins, which have now been given DOC status. Take a gastronomic journey with me and discover more about this little-known region -- and a little more about me.

http://www.italianmade.com/

Also, special thanks to Paulie Podcaster from the DigiVegas Indie Podcast for his Las Vegas restaurant tips!

http://www.digivegaspodcast.com/

Sponsor: Go Daddy (www.godaddy.com)
Use code food1 for 10% off your order
Use code food2 for $5 off orders of $35 or more
Use code food3 for $6.95 domain names

Music: Beau Hall (http://www.beaurocks.com/) , Evan Stone (http://www.asamandrummeth.com)

Food Philosophy is a production of the Culinary Podcast Network (http://www.culinarypodcastnetwork.com/).






food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, Italy, Calabria, Regione Calabria

Food Philosophy #36: The University of Gastronomic Sciences

Food Philosophy #36: The University of Gastronomic Sciences

Oh, sweet Mecca. What on earth could be more appealing to a gourmand than the University of Gastronomic Sciences (UNISG) in Italy? In a word: nothing. Join me on a tour of the one place on this planet that tugs at my heart strings (and brain cells) like no other as we take a journey through Italy’s history and gastronomy.

Begun as an estate many moons ago, UNISG’s Pollenzo campus is a tribute to food, wine and artisanal production with Jonathan, a second-year student whose knowledge and enthusiasm made our tour delightful despite the cloudy weather.

In Part I we’ll tour the campus and learn its history, then Part II will take us through UNISG’s Wine Bank, which is fulfilling Italy’s mission to showcase and preserve its best winemakers and their precious juices.

(P.S. Our CPN colleague Don Genova of All You Can Eat (allyoucaneat.podshow.com) is spending a year at the Parma campus, so check out his show for highlights from his trip. And yes, I’m insanely jealous.)

Music: Beau Hall (http://www.beaurocks.com/)

Food Philosophy is a production of The Gilded Fork (http://www.gildedfork.com/)

www.culinarypodcastnetwork.com


food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, University of Gastronomic Sciences, UNISG, Italy, Piemonte

Live from Italy...

...it's me! I'm on a press junket to the Regione Piemonte this week, and we've just finished our first day of exploring, so I'm sending along a recap before heading to din-din. We're presently in the Lago Maggiore region, and though it's rainy and misty today, the moodiness of the weather adds a romantic touch to the air. We visited several islands today including Isola Bella, home of the Palazzo Borromeo, which has some breathtaking grottos meticulously crafted with individual small stones, and tiered gardens accented with live white peacocks strutting about the grounds. Sadly we were not allowed to take photos of the inside of the palace, as it is still the Borromeo family's part-time residence, but to the right I've included a glimpse of the streets of Orta, a town on the western border of Lago d'Orta, where we have concluded our adventures for the day (well, aside from the much-awaited meal).

I will try to blog and post photos as much as I can this week, but as we have quite a schedule to keep I can't make promises that they'll happen each day, particularly because we are attending the White Truffle Festival in Alba, and I might be beside myself with satiation.

I'm also recording a lot of our explorations for the Culinary Podcast Network, so stay tuned for those later in October and November.

Ciao!

gilded fork, travel, food writing, italy, piemonte, alba, Lake Maggiore