LA PASTA - Un assaggio di DOI

Forno, frigorifero, frullatore: tutti li utilizziamo, ma come funzionano? E la friggitrice ad aria, frigge davvero? Ci spiega tutto questo, e molto altro, il divulgatore scientifico e tecnologico Massimo Temporelli, parlandoci della fisica in cucina!See omnystudio.com/listener fo ... Show More

Le sagre gastronomiche in Italia: che impatto hanno nel nostro Paese, da quando hanno cominciato a diffondersi, che polemiche scatenano? E qual è la storia delle feste di partito, un tempo frequentatissime e oggi molto ridimensionate? Ne parliamo in questa puntata!See omnystudio. ... Show More

Dal neolitico cinese alla Sicilia dell’anno Mille, dalla Venezia del XV secolo all’Italia dei giorni nostri, andiamo alla scoperta della storia del riso e delle origini inventate su risotti, arancine e arancini.See omnystudio.com/listener for privacy information. 

Gli italiani mangiano davvero pasta tutti i giorni? Quali sono veramente i numeri della pasta? E perché così tanti formati? Oggi parliamo del cibo italiano per eccellenza, quello che amiamo e mangiamo con gusto: la pasta! Trascrizioni su wwwmpiccolomondoitaliano.com. 

From acini di pepe to ziti, pasta comes in way more than 50 different shapes. But why? And how?? Anney and Lauren explore the saucy history and science of pasta in all its glorious forms. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/l ... Show More

One of the most diverse things about the U.S. is its food industry. Foodies obsessively seek out the “authentic” flavors of any given culture. But many of the foods brought to the U.S. via immigration were initially viewed with suspicion and disdain. Learn more about your ad-choi ... Show More

Spaghetti, penne, farfalle, gnocchi, lasagna – just a few of the 300-plus shapes of pasta in existence. And there are some very strong opinions about them. This Italian staple is one of the world’s most popular foods and one of the most versatile. In this programme, Ruth Alexande ... Show More

You think you know pasta? Think again! This week on A Taste of the Past, Linda Pelaccio chats with author and pasta expert Maurren Fant who dispels many common myths around everybody’s favorite carb. From cooking times to salting water, Maura breaks down pasta from A-Z and leaves ... Show More

John McCarthy gets a flavour of rural Italy and its food in conversation with writer Tracey Lawson who investigated the surprising longevity of an Italian village's residents by going to live there and learning all about their diet; their great life expectancy is due in no small ... Show More

Why does pasta foam when the lid is on the pot, but the bubbles quickly disappear if I lift the lid? If all pasta is made from the same ingredients, why do we have so many pasta shapes? Did Marco Polo introduce pasta to Europe or was it all a marketing tale?   ... We explain like ... Show More

In part two of “Anything’s Pastable,” Dan embarks on an epic trip across Italy in search of lesser-known pasta dishes — and to learn about the evolution of pasta more broadly. He starts in Rome, where food writer Katie Parla reveals a shocking truth about pasta. Then an Italian f ... Show More