Guest on the Ciao Bella podcast

I was thrilled when my friend Erica Firpo invited me to talk about my passion for cheese on her Ciao Bella podcast. I naturally steered the conversation towards blue cheese.

You can play and download the full The ABCs of Italian Cheese episode below:

Featured on Frommer's radio Travel Show

Sunday August 17th between noon and 2pm ET, I am interviewed by Arthur Frommer, founder of the Frommer's guidebooks and his daughter Pauline (publisher of Frommers.com) hosts of the nationally syndicated Travel Show, now heard on radio in over 130 cities across the United States.

You can catch the live streaming, or download the podcast, which is generally available two weeks after broadcast. It will also be available on iTunes.

Ciao!

On the Radio

If you'd like to hear me interviewed live on public Italian radio in a live episode of the intelligent food and wine appreciation show called Decanter, hosted by two very hot Italian men who love eating, drinking and rock music, you can download the podcast recorded live on January 29th.

I made the papers!

There was a lovely article about my food blogging in the Rome issue of Corriere della Sera this weekend. It talked a bit about my childhood, my family, how I came to blogging, and how my career has evolved out of film and into food writing. It was a very well written article, and condensed the friendly, hour-long chat I had with columnist Maria Egizia Fiaschetti, who penned the story.

Here is an online version of the printed article.
Definitely going into my book proposal package to publishers!

Shopping with chef Angelo Troiani

Last week the second episode of the video-interview series Chef a chi? I get to spend quality time in some of Rome's best restaurant kitchens, to study and learn what happens backstage.

This month's installment features a whole day spent with Angelo Troiani, Executive Chef of renowned Rome dining institution and Michelin star studded Il Convivio Troiani.

We met at his fishmonger's shop, and learned where the catch of the day and wonderful seafood served on the Convivio's menu is sourced, as well as an impromptu snack of fresh Tsarskaya oysters. I had never eaten oysters at 10 am before, let alone in summer. But this variety is cultivated in cold Brittany sea waters, and their pulpy marine flesh is exceptionally well-balanced with a sweet aftertaste, and totally milk-free.

Then we proceeded to meet Angelo's trusted purveyors at the Roma Farmer's Market, and learned about wonderful local varieties of tomatoes, beans, broccoli, and other produce from Azienda Agricola Paolo Giobbi, plus interesting conversations with producers of locally pressed olive oil, amazing artisan salumi and cheeses.

Heavy with bulging canvas shoppers and stacked crates, we headed to the restaurant kitchen where we met the team and witnessed the early stages of the day's work. Bread being made, a meeting during which the day's menu is designed, tasks and chores are assigned. As we observed the phases of many signature dishes, seeing them come to life in the able and caring hands of the chef and his brigade of young assistants, we drooled with delight.



We parted as the last crates were being delivered, and the first reservation calls for the dinner service were ringing the phone off the hook.

Watch the interview ➔

Interviewing Rome's top chefs

I've recently teamed up with a young Italian project called Cibando that provides content for restaurants and foodies via iPhone App, blog, mobile site and social networks.

One of the interesting things I do for this company is I get to hang out with celebrity chefs in their kitchens, ask them all sorts of questions, shop with them, discuss their opinions, learn their tricks, and taste their cuisine.

Here are a few excerpts from a video interview I did with Giulio Terrinoni, Executive Chef of Acquolina Hostaria. The northern Rome all-fish restaurant that serves some of the city's best seafood was recently awarded a Michelin star, and Chef Terrinoni is a proud member of the Jeunes Restaurateurs d'Europe association.

Image + videos © Andrea di Lorenzo

Check out my YouTube channel to view the interviews.