My first podcast interview!

There is nothing that I love to talk about more than ITALIAN FOOD. So when Paolo invited me to be on his podcast, Thoughts on the Table, I was thrilled!

However, I had never been on a podcast before (though I listen to them non-stop), so I had no idea what to expect. Paolo made the process so easy and fun! We had so much to say that we didn’t get through everything we had planned to chat about (otherwise the interview would have been like 2 hours long). So there might be an encore in the future!

You can listen to my interview here directly on Paolo’s website, and there are also links to iTunes and all of the other podcast apps too.

You’ll get to learn how and why Italian at Heart came into existence, why local is always better, and why connection is so important to me.

I also mention two kinds of cheese – Asiago and Taleggio (pictured below). When I’m in the US, I am obsessed with finding authentic Italian products. I had never tried Taleggio in Italy before, but it was one of the few Italian cheeses available at my local Whole Foods. It’s a mild & buttery cheese with a similar texture to Brie.

Taleggio DOP from Lombardy, Italy

Since I want to know every single possible thing there is to know about Italian cuisine, I ordered this Italian Cheese book* on Amazon. It turns out that Taleggio is a cave-aged cow’s milk (vaccino) cheese from the Bergamo area. I can’t wait to actually try Taleggio straight from the source. Jasmine & Bergamo, I’m coming for ya!

Taleggio is one of the thirty-one DOP zones, Protected Designation of Origin (Denomination di Origine Protetta). The quote below is an excerpt from the Slow Food Manifesto in defense of raw-milk cheese:

Be aware – that once the knowledge, skills and commitment of this culture have been lost, they can never be regained.

Italian Cheese: A Guide To Its Discovery and Appreciation, 293 Traditional Types

This sums up why I am so interested in learning everything about Italian culinary traditions, and having a small part in ensuring they are carried on, and also known in the English-speaking world.

I hope you enjoy the podcast and getting to know myself & the blog a little better! If you listen, please let Paolo & I know your thoughts!

*As an Amazon Associate, I earn from qualifying purchases. Thank you for supporting Italian at Heart (& Italian food)!

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Ciao, I'm Kelly!

Welcome to my adventures in learning Italian, often while cooking authentic Italian recipes and wine tasting! I love discovering the traditional regional cuisine of Italy and trying to recreate those dishes when I'm back home in the US. I'm also on my way to becoming an Italian citizen through jure sanguinis (by ancestry).

WSET Level 2 Certified Wine Blogger


Join me for a virtual "aperitivo chat" to get exclusive updates on my Italian progress, dual citizenship journey, plus food & wine adventures in the Bel Paese and beyond!

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1 year ago

Kelly! Thanks so much for being my guest in the podcast and for blogging about it too! I’m very happy that you enjoyed the experience, it’s really important to me that my guests feel at home 🙂 I loved your spontaneity and enthusiasm. I’m glad you were able to find Taleggio, though “mild” is not a word that I would associate with it if I were asked to describe it. What you had was probably very fresh, which to me tastes a lot like Bel Paese. Something to add to your list for your next Italian trip! Looking forward to… Read more »

Lucy and Kelly
1 year ago

We will definitely have to give the podcast a listen to Kelly. Also we adore how interested you are in finding out everything about Italian culture and food. Grandad loved learning and you remind us of him like that. We love how you want to know all the little details! 🙂 xx

Lucy and Kelly xx

LuLu B - Calabrisella Mia

I’ve never heard of Taleggio cheese…although to be honest, there are so many cheeses that I’ve never heard of but they do peak my curiosity when I’m at the local shop. I’m off to listen to the podcast! 🙂

1 year ago

Complimenti to you and Paolo! Looking forward to version 2.0. Ciao, Cristina

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