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.
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)!