Uncovering Authentic Italian Food

Italian vs Italian American Cuisine: Two Traditions, Both Worth Respecting

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.

"Made in Italy": From Warning Label to Global Food Icon

Today, “Made in Italy” is synonymous with quality—but it didn’t always mean that. In this short episode, I explore the origins of the term “Made in Italy,” how it evolved from a simple country-of-origin label into a global symbol of excellence, and what it truly represents today—especially in the world of food. I also explain why the phrase is always used in English, even in Italy, and why understanding its meaning matters in the fight against Italian Sounding. A brief reflection on history, culture, and authenticity.

Why “Eat Real Food” US Food Pyramid Feels Surprisingly Italian

After a long break, I’m back with a short reflection on the new US Eat Real Food pyramid and why it’s a positive step forward. In this episode, I explore how this new US food pyramid "Eat Real Food" emphasizes real, high-quality ingredients and why the true meaning of diet is about lifestyle, not restriction. I also explain how elements like mindful eating, movement, and shared meals—so central to the Mediterranean diet—are essential to long-term health. Finally, I share why the "Eat Real Food" pyramid feels surprisingly Italian, aligning closely with the values behind PDO and PGI products: quality, tradition, and respect for food.

What have I been up to and what’s coming up?

What has Stop Italian Sounding been up to lately? What's coming up? Tune in to find out!

What makes Balsamic Vinegar of Modena PGI so unique?

Not all balsamic vinegar is created equal—and most people don’t realize there are two protected types. In this episode, we focus on Aceto Balsamico di Modena IGP (Balsamic Vinegar of Modena PGI)—the more widely available, yet often misunderstood version. You’ll learn how it’s made, what the PGI seal really means, and how to spot authentic bottles from the Italian sounding ones. We’ll also explore the best ways to use it and why it deserves more respect than a simple salad dressing.