You’ve probably heard the story—tiramisù was created in a brothel to “pick people up.”

But how much of that is actually true?

In this episode, we explore the famous tiramisù legend, and then dive into the real history behind one of Italy’s most iconic desserts. From its likely origins in Treviso in the 1960s–70s to its deeper roots in traditional preparations like lo sbattuto (sbatutin), discover how tiramisù evolved from simple, energizing ingredients into a global symbol of Italian cuisine.

A short episode about myth, history, and why understanding the difference makes the dessert even more meaningful.

On March 19th, Italians celebrate St. Joseph’s Day—and the feast comes with iconic pastries. But depending on where you are in Italy, the traditional dessert can look very different.

In this episode, we explore the difference between Zeppole di San Giuseppe from Naples and Sfince di San Giuseppe from Sicily. From choux pastry filled with crema and topped with amarena cherries to ricotta-covered fried dough decorated with pistachios and candied fruit, these sweets reveal how regional traditions shape Italian cuisine.

Italy is synonymous with espresso, cappuccino, and the perfect morning brew with the moka pot — but here’s the twist: Italy doesn’t grow coffee beans. In this episode, we explore how Italians turned imported beans into an iconic national ritual, from the invention of the espresso machine to the beloved Moka pot.

While the world tunes in to the Sanremo Music Festival, this episode takes you behind the scenes to explore the city’s traditional foods. From Sardenaira, the iconic flatbread topped with anchovies and olives, to Trofie al Pesto, Farinata, and sweet Sanremo pastries, discover how the Ligurian coast’s flavors are as legendary as the songs on stage.

What do Italians eat on the first Friday of Lent?

No meat—but definitely no shortage of flavor. In this episode, we explore Italy’s meatless traditions, from classic fish dishes like baccalà to the plant-based brilliance of cucina povera. Long before the words “vegetarian” or “vegan” existed, Italian kitchens were creating simple, seasonal meals rooted in necessity, faith, and culture.

A short reflection on how tradition shaped some of Italy’s most timeless dishes.

We are in the middle of the 2026 Milano Cortina Winter Olympics in Italy—but what do athletes and locals eat in the host towns?

In this episode, we take a culinary tour of Milan, Cortina d’Ampezzo, Bormio, Livigno, Predazzo, Tesero, and Anterselva. From Milan’s saffron risotto to Valtellina’s Pizzoccheri and Anterselva’s Tyrolean desserts, discover how each town’s traditional dishes reflect geography, culture, and history.

Italy has a dedicated food police—and it tells us a lot about how seriously the country takes food.

In this episode, I explain who the "Carabinieri per la Tutela Agroalimentare" are, what they do, and how they differ from Italy’s NAS ("Nuclei Antisofisticazioni e Sanità") and from the U.S. FDA. I also explore why these units exist, how unique they are in the world, and what they reveal about the value of food quality, tradition, and cultural heritage in Italy.

Italian cuisine and Italian American cuisine share the same roots—but they are not the same thing.

In this episode, I explore how Italian American cuisine was born from immigration, adaptation, and abundance, and how it became a cultural ambassador that introduced millions of Americans to Italian flavors. I also explain why it’s important to distinguish Italian cuisine from Italian American cuisine, so we can respect both traditions without confusing their history or identity.

A short reflection on food, migration, and why understanding the difference matters.