IAP interview with author Andrea Parisi

In a recent interview with Italian American Press, author Andrea Parisi discussed the inspiration and process behind the making of Italian Through Food. Excerpts are below: you can read the full interview here. IAP: What inspired you to write your book?  Parisi: I was born and raised in the USA, but it wasn’t until I moved to Italy that I truly learned how to eat well. … Continue reading IAP interview with author Andrea Parisi

Wednesday word: bottarga

The singular feminine noun bottarga (pronounced bot-TAR-ga) sounds a lot like bottega, but refers to something completely different. Nicknamed il caviale del Mediterraneo [the caviar of the Mediterranean], la bottarga is salted and dried roe (fish eggs). Especially in Sardegna [Sardinia], where about 150 tons are consumed every year, Italian bottarga is a delicacy that can get quite pricey, at an average cost of 12 Euro per … Continue reading Wednesday word: bottarga

The Italian diet

Ranked the healthiest country in the world in 2017, Italy is full of people eating well and enjoying their high-ranking lifestyles. But with all of the delicious food la cucina italiana has to offer, it takes some restraint to maintain that number one position. A 2016 Nielsen study revealed that 38% of Italians are on a diet: 18% consciously avoid fats, and 11% limit their carbohydrate intake. Just … Continue reading The Italian diet

Italian pronunciation tips for non-traditional learners

With 150 million people (and counting!) using Duolingo, the online language learning market is set to grow 8% by 2021. More people than ever are studying languages using digital tools, and there are plenty of resources to help you work on your reading, writing, and listening skills. The hardest part to iron out over the internet, however, is getting into the habit of good pronunciation. Trial … Continue reading Italian pronunciation tips for non-traditional learners

Gluten-free in Italy

La farina [flour] is everywhere in la cucina italiana…in pizza, pasta, and dolci [sweets]. Did we mention pizza and pasta? Yet since Italian doctors have begun diagnosing la celiachia [celiac disease], the national reliance on il grano [wheat] has started to shift. La celiachia is a genetic condition in which the small intestine is chronically inflamed. This inflammation is triggered by ingesting glutine [gluten], a protein found in il … Continue reading Gluten-free in Italy

Tortelloni, tortellini, tortelli…

There are many types of pasta ripiena [stuffed pasta] served in Italy. I ravioli are probably the most well-known variety, but they are no less magnificent than tortelloni, tortellini, tortelli, cappelletti, agnolini, agnolotti… Tortelloni [tor-tel-LO-ni], tortellini [tor-tel-LI-ni], and tortelli [tor-TEL-li] might look like similar words, but they each refer to specific types of pasta ripiena. Building from the root word torta, which means cake or filled … Continue reading Tortelloni, tortellini, tortelli…

I scream, you scream, but gelato is a different thing

Gelato as we know it today has been around for about 500 years. Literally the past participle of the verb gelare [to chill, to freeze], gelato means chilled or frozen as an adjective, but has no exact English translation as a noun. Most dictionaries will translate the noun gelato as ice cream, but that’s like translating pizza as flatbread – close but no cigar. Recipe-wise, … Continue reading I scream, you scream, but gelato is a different thing