Supplì al Telefono: Rome’s Street Food

3 Cold Coffee Drinks to Try in Italy This Summer

When summer temperatures rise in Italy, many locals opt for something a little colder. In this episode, discover three refreshing Italian coffee specialties: caffè freddo, crema di caffè, and Sicily’s iconic granita di caffè con panna. Learn what they are, where they come from, and why they offer a completely different coffee experience than the iced coffees many visitors are used to.

Is Parmesan cheese Italian?

In this episode, we explore one of the most common misconceptions in the world of Italian food. What is the difference between Parmesan and Parmigiano Reggiano? Why is one protected and the other not?

The White Spots in Parmigiano Reggiano: Defect or Sign of Quality?

Have you ever noticed tiny white spots on Parmigiano Reggiano and wondered what they are? In this episode, we explore the science behind these natural crystals, how they form during aging, and why many cheese lovers consider them a sign of quality. We also look at other Italian cheeses where these crystals appear and what they reveal about traditional cheesemaking, patience, and time.

The Red Onion of Tropea: Calabria's Sweetest Ingredient

Why is the Red Onion of Tropea so sweet compared to other onions? In this episode, we explore the history, terroir, and cultural significance of one of Calabria’s most iconic ingredients: the Cipolla Rossa di Tropea Calabria IGP. From the coastal climate and mineral-rich soils that shape its flavor to the many ways it’s enjoyed in southern Italian cuisine, discover why this humble onion has become a symbol of regional identity and pride.

Pasta alla Chitarra: The Sound of Abruzzo

What if you could "hear" a pasta before you taste it? In this episode, we explore pasta alla chitarra, a traditional dish from Abruzzo made using a unique tool (chitarra = guitar) that cuts pasta with thin metal wires—creating both its signature shape and sound. From its 19th-century origins to its role in everyday life, discover how this simple pasta reflects the deeper connection between food, tradition, and place in Italian cuisine. Making (and of course eating) pasta alla chitarra will part of my trip to Abruzzo and Molise in July 2026! Click here [https://italiasweetitalia.com/highlands-horizons-the-timeless-soul-of-molise-and-abruzzo/] if you want more info!