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)
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(Alfredo Lo Faro)

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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

CMN - RP149: Italian Food Expert Julia Della Croce

ReMARKable Palate #149: Italian Food Expert Julia Della Croce

On today’s show, I visit with Julia Della Croce, one of the pre-eminent authorities on Italian food. Julia has written 11 cookbooks, each focusing on regional Italian cookery, from Rome to the Veneto to Umbria, and books on pasta, antipasti, and even vegetarian Italian dishes. I met Julia on a recent trip to Sicily, and we shared such wonderful conversations about fresh seasonal food, I wanted to have her on the show to share some of that with you. We met again recently on a beautiful day in New York, and in addition to talking about the issues of local eating vs. importing, she shares with us some of what she’s been doing to teach school-children about growing and making food.

ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

Theme Song: "Go Fish", by Big Money Grip, from the Podsafe Music Network.

RPV38: Asiago Cheese with Lou DiPalo

ReMARKable Palate Video #38: Asiago Cheese with Lou DiPalo

Chef Mark visits Caseficio Pennar in Asiago, Italy and learns about the different forms and ages of Asiago cheese with Lou Di Palo of Di Palo's Fine Foods of Little Italy.

ReMARKable Palate is 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 like I had planned to, 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!

We're Off to Sicily!

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!

CMN - ReMARKable Palate Video #26

ReMARKable Palate Video #26: A taste of Friuli Venezia Giulia

We speak with our friend Lou Di Palo from Di Palo’s Fine Foods in Little Italy about Montasio Cheese and Prosciutto San Daniele from Friuli Venezia Giulia. Then we speak with winemaker Christian Beltrame about the expression of wine in the region.

Co-Sponsors: Hamilton Beach

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Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com

The ReMARKable Palate Podcast is a production of The Culinary Media Network. www.culinarymedianetwork.com



food, food podcast, ReMARKable Palate, Culinary Media Network, Gilded Fork, Chef Mark, Friuli, wine, Montasio, Italy

ReMARKable Palate #121

ReMARKable Palate #121: A Taste of Friuli Venezia Giulia

This week, we learn about the food and wine products of the Friuli Venezia Giulia region of Northeastern Italy, which borders with Slovenia. From Montasio Cheese and the amazing frico made from it, to Prosciutto San Daniele, and the Friulano grape, we speak with winemakers and with our friend Lou Di Palo from Di Palo’s Fine Foods in Little Italy, and learn about this unique little region.

Get your holiday gifts at the Gilded Fork Boutique. Use code RPHOLIDAY to get a 10% discount through December 31st.

Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com

The ReMARKable Palate Podcast is a production of The Culinary Media Network. www.culinarymedianetwork.com



food, food podcast, ReMARKable Palate, Culinary Media Network, Gilded Fork, Chef Mark, Friuli Venezia Giulia, Montasio, Prosciutto San Daniele, Friulano

Holiday Gift Ideas: Taste of Italy Oil & Balsamic Vinegar Set

Ciao, bella! The taste of true Italian ingredients cannot be duplicated, so rather than offering a run-of-the-mill oil and vinegar set, we’ve put together a little taste of Italy perfect for gift-giving.

Our friends at Marchetti Imports have brought these special bottles to us direct from Italy’s verdant hills, and they offer a taste that simply cannot be found in many domestic products. The Mitos extra virgin olive oil is grown in Puglia, the “heel of the boot,” and certified organic and cold-pressed for the highest quality. It comes paired with an 8-year aged balsamic vinegar from Fabbi, made with loving care in Federico Fabbi’s “acetaia” in Collegara, Italy, just outside Modena. We can think of no more exquisite way to make a vinaigrette for an insalata tricolore!


Culinary Media Network, Gilded Fork, food, food writing, gift ideas, gourmet gifts, holiday gifts, balsamic vinegar, Italian olive oil

All You Can Eat #44: One Pot Italian Cooking

All You Can Eat #44: One Pot Italian Cooking

This week on All You Can Eat I welcome Massimo Capra into my 'Test Kitchen'. Massimo is the author of One Pot Italian Cooking, and the owner of two Toronto Italian restaurants, Mistura and Sopra. In the kitchen, Massimo guided me through his braised rabbit with apricots and tomatoes; earlier I made some tasty back ribs cooked with julienned cabbage. This episode of All You Can Eat was brought to you in part by Hamilton Beach, makers of the Eclectrics line of kitchen appliances. Check out the great all-metal stand mixers at www.hamiltonbeach.com or www.hamiltonbeach.ca.

You can also find all of your website hosting and design needs at my other sponsor, GoDaddy.com. You can save on the products there by entering the code eat1 when you check out.


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food, food podcast, Don Genova, Italian cooking, All You Can Eat, Culinary Podcast Network, Gilded Fork

ReMARKable Palate #119

ReMARKable Palate #119: Pecorino Siciliano

I'm joined by The Pastry Princess, Chef Monica, at a dinner to celebrate the arrival of Pecorino Siciliano to America. The dinner was held at Lidia Bastianich's Felidia Restaurant in NYC. We comment on this special DOP cheese and the dishes made with it, and we chat with Chef Cesare Casella of Restaurant Maremma and Dean of the Italian Studies Program at the International Culinary Center.

Co-Sponsors: Hamilton Beach

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Get your holiday gifts at the Gilded Fork Boutique. Use code RPHOLIDAY to get a 10% discount through December 31st.

Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com

The ReMARKable Palate Podcast is a production of The Culinary Media Network. www.culinarymedianetwork.com



food, food podcast, ReMARKable Palate, Culinary Media Network, Gilded Fork, Chef Mark, Pecorino Siciliano, cheese, Sicily, Hamilton Beach

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.

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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

Fork in The Road Venice

Fork in The Road Venice

Jennifer and Mark stroll through the canals and sidepaths of Venice and recall their final day in Italy, including their trip to 2 Asiago DOP producers in the AltoPiano, and a final farewell to la Bella Italia from the plane.

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




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food, food podcast, Italy, Venice, Fork in the Road, Culinary Podcast Network, Gilded Fork

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




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food, food podcast, Italy, Fork in the Road, Culinary Podcast Network, Gilded Fork

Photos from Speck Fest

We attended Speckfest, a festival dedicated to Speck, the unique ham from the Alto Adige region, which is a fusion of northern European smoking and Mediterranean air curing. It's the perfect culinary metaphor for the unique blend of Italian and Germanic culture here in the Sudtirol. More writing, audio and video to come from this trip, but for now, some photos!

















food, food podcast, cooking, recipe, food, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Photos from Bolzano, Alto Adige

Bolzano/Bozen is the main city in the Alto Adige region of Northern Italy, and is home to a large German speaking population. Nestled in the mountains, with views of the Dolomites, this charming city is filled with medieval galleries, 19th Century Squares, and beautiful churches.











food, food podcast, cooking, recipe, food, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

CPN - 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




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food, food podcast, Italy, Fork in the Road, Culinary Podcast Network, Gilded Fork

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!


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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

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!).

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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.

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

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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

Culinary Roundtable #16: Roman Cuisine

Culinary Roundtable #16: Roman Cuisine

A Demonstration by Chef Andrea Fusco of Giuda Ballerino Restaurant in Rome, translated by Ian D'Agata, Roman wine and Food expert. Introduced by New York Restauratuer Tony May. The weeklong series of events was sponsored by the Comune di Roma and Publica, to celebrate the foods of the Eternal City here in the United States.

Music: "Byron's Got the Time" by Family Groove Company. Find it on the Podsafe Music Network at music.podshow.com

The Culinary Roundtable is a production of the Culinary Podcast Network. www.culinarypodcastnetwork.com




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food, food podcast, Italian cuisine, Rome, Culinary Roundtable, Culinary Podcast Network, Gilded Fork

Food Philosophy #55: Chef Josh DeCellis

Food Philosophy #55: Chef Josh DeCellis

Chef Mark and I recently caught up with Chef Josh DeCellis at the Vino in Villa Prosecco tasting in New York, and had an opportunity to delve into his sensual approach to food (my favorite). He crafted a series of paired dishes for the event's tasting seminar, hosted by wine writer Michael Franz, so we were able to get a sense of Prosecco's versatility as a sparkling wine. (Chef Mark and I also did some experimenting of our own!) This was a veritable journey of the tastebuds, so join us for a little sensory stimulation.

http://www.prosecco.it/


P.S. Don't miss ReMARKable Palate Videocast #9, which features Chef Mark's interview with Chef Josh about our tasting seminar.




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





food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, Prosecco, wine tasting, sparkling wine, Josh DeCellis

ReMARKable Palate Podcast #94

ReMARKable Palate #94: Tasting with Adolfo

On today’s show, we sit down with CEO of Ruffino Wines, Adolfo Folonari, and taste four of the white wines his company is producing. He tells me about the company’s history and tradition as a Tuscan winemaker known for Chianti Classico and Brunello, and their expansion into Friuli, with the Borgo Conventi property, which produces Pinot Grigio, Chardonnay and Sauvignon Blanc. We taste the whites on this podcast, since we’re heading into the perfect weather for white wines. We’ll talk later about his Reserva Ducale Chianti Classico and Greppone Mazi Brunello di Montalcino.

Sponsor: www.GoDaddy.com Use these codes for special discounts at checkout:

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Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com

The ReMARKable Palate Podcast is a production of The Culinary Podcast Network. www.culinarypodcastnetwork.com



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food, food podcast, wine, Adolfo Folonari, Ruffino, ReMARKable Palate, Chef Mark, Culinary Podcast Network, Gilded Fork

Food Philosophy Videocast #2: The Chefs of Piemonte

Food Philosophy Videocast #2: The Chefs of Piemonte

I captured some video footage during my Piemonte luncheon at the United Nations, so you can see chefs in action in the kitchen and lotsa pasta -- and one particular chef toward whom the camera just seemed to gravitate.

Hear the full audio with interviews on Food Philosophy #50.

www.torinopiemonte.com

Featured Chefs:
Ugo Alciati, Guido (Pollenzo)
Alfredo Russo, Dolce Stil Novo (Cirie)
Mariangela Susigan, Gardenia (Caluso)
Walter Ferretto, Cascinale Nuovo (Asti)
Marta Grassi, Tantris (Novara)
Sergio Vineis, Patio (Pollone)
Mariuccia Ferrero, San Marco (Canelli)
Pier Bussetti, Locanda Mongreno (Torino)
Stefano Gallo, Barrique (Torino)
Massimiliano Musso, Vittoria (Tigliole d'Asti)
Andrea Ribaldone, Fermata (Spinetta Marengo)

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Music: Beau Hall (www.beaurocks.com)

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





food, food podcast, video, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, chefs, Italy, Torino, Piemonte, United Nations

Food Philosophy #50: Lunch at the U.N.

Food Philosophy #50: Lunch at the U.N.

I recently attended a luncheon in the Delegates Dining Room at the United Nations in New York featuring a festival of tastes from Italy's Piemonte region. Listen in as I speak with Chef Pier Bussetti, who headed up this team of the Stelle del Piemonte -- Piemonte's Star Chefs -- to showcase the region's unique pairing of tradition with ultra-modern sensibility.

I've also had some new ideas about that summer Dating Adventure, and think a dining club would be a helluva lot more fun.

www.torinopiemonte.com

Featured Chefs:
Ugo Alciati, Guido (Pollenzo)
Alfredo Russo, Dolce Stil Novo (Cirie)
Mariangela Susigan, Gardeni