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 food historian challenges Dan’s thinking about carbonara.
Sep 14
Why Did Carla Lalli Write A Cookbook About Her Divorce?
Thirty years into her career as a chef and cookbook author, Carla Lalli is releasing a book many people told her she shouldn’t write. It’s called Food Is A Feeling, and it’s a lot more personal than her others. It has plenty of great recipes, but at its core it’s a series of essa ... Show More
33m 35s
Sep 7
After His Father’s Murder, Carlos Frías Found Solace In Miami’s Ventanitas
Fernando Frías was a successful cafe and restaurant owner in Havana. But when Fidel Castro came to power, the government nationalized Fernando’s businesses and imprisoned him when he tried to leave the country. Eventually he got out, settling near Miami like so many other Cuban e ... Show More
36m 38s
Sep 2024
The Ridiculous, Murky Origins of Pasta, Part One: Basic Ingredients, Delicious Results
Pasta is amazing. But where does the concept come from? In part one of this week's two-part series, Ben, Noel and Max delve into the origin of a simple series of ingredients -- and discover there's a lot more to the story.See omnystudio.com/listener for privacy information.
33 m
Sep 2024
The Ridiculous, Murky Origins of Pasta, Part Two: From Myth to the Modern Day
Today pasta is a worldwide phenomena, and the story of pasta's spread is, in a very real way, also a study of global trade and civilization. Tune in to part two of this week's two-part series as Ben, Noel and Max explore the continuing evolution of pasta. (Spoiler: people are sti ... Show More
36m 46s
