Everybody, welcome to another deep dive. Today, we're talking about Italy. Like, the food. Yeah. Who doesn't? Specifically, we're diving into Italy for food lovers. Great book. It is a great book. Really is. By the amazing Rick Steves and Fred Ploacan. We're gonna get into all of it. We're gonna talk about regions. We're gonna talk about things you can eat. Absolutely. So if you're planning a trip to Italy anytime soon Which you should be. Yeah. Or if you're like me and you just like to sit around and think about Italy, this is the episode for you. So let's just jump right in. This book is amazing because it really emphasizes this concept of, like, if you're going to Italy, you're not just eating Italian food. You're going to a region, and you're experiencing that region through its cuisine. 100%. And that's something that I think a lot of people don't realize until they get there. Like, you have this idea in your head of what Italian food is. Right. Like, spaghetti and meatballs. Exactly. But then you get to, like, Naples, and you have a Neapolitan pizza, and you're like, oh my god. This is not like any pizza I've ever had before. Yeah. It's a religious experience. It really is. Because it's all about those fresh local ingredients, you know, the tomatoes, the mozzarella, even the water they use to make the dough. I've heard even the air makes a difference. It all contributes to that unique flavor, and that's what this book does so well. It breaks down those regional differences, so you can really appreciate the nuances of Italian cuisine. Yeah. It's, like, differences so you can really appreciate the nuances of Italian cuisine. Yeah. It's like Italy has 20 different personalities. Oh. That's a great way to put it. And each region expresses itself through its food. So, yeah, it's about regionality, but it's also about seasonality. Because in Italy, they really understand that food is best when it's fresh and in season. Okay. So let's say I'm planning my green trip to Italy. I want to experience that moment that this is unlike anything I've ever tasted moment. Yeah. Give me an example of something I should seek out. Okay. You've gotta try cardoons. Cardoons. Cardoons. They're this incredible vegetable. I've never even heard of that. What is that? It's kind of like an artichoke, but hardier. And it's very popular in Melisse. Melisse? Melisse. Where even is that? Exactly. Most people, even Italians, don't even know about Melis. But trust me, their cardoon soup is worth the trip. Okay. You speak my language. I love the idea of finding these hidden gems. Yeah. These dishes that have been enjoyed for generations, but that most tourists would never even know to order. And that's the beauty of this book. It's like having a local guide whispering in your ear, pointing you toward those truly authentic culinary experiences. And not just telling you what to eat, but, like, why it matters. Like, what's the story behind this dish? How did it come to be? Exactly. Because for Italians, food is more than just sustenance. It's culture. It's history. It's tradition. It's about connecting with the land and with the people you're sharing the meal with. Okay. I'm sold. I'm ready to book a flight just to go on a cardoon crawl through Melis. But seriously, this book is amazing. It's so well written. And it's not just a dry guide book, you know. It's really engaging. It's almost like Like sitting down with a friend who's passionate about Italian food and letting them share their knowledge and enthusiasm with you. Yes. That's exactly it. It's like they're saying, come on. Let me show you the real Italy, the one you won't find in the guidebooks. Speaking of which, let's talk about how to approach a traditional Italian meal. Mhmm. Because I know it's not just about ordering whatever sounds good. There's a whole structure to it. Right? Absolutely. And the book does a great job of explaining that structure. You've got your antipasti, which are your appetizers. Which I could honestly make a meal out of. Right. They're so good. But then you've got your primi, which is usually a pasta or risotto dish, then your secondi, which is your main course, often meat or fish, and then, of course, you can't forget about dolce, which is dessert. Okay. I'll admit, that always seemed a bit intimidating to me. Like, how much food am I really supposed to order? Yeah. That's where the book gives you some really helpful advice. It encourages you to embrace the Italian philosophy of sharing. Okay. I like where this is going. Tell me more about this philosophy of sharing. So instead of each person ordering their own appetizer, primi, secondi, dolce, you order a few dishes to share at each course. So I can try a bite of everything without ending up in a food coma. Exactly. Plus, it's a much more social way to dine. You get to sample a wider variety of flavors, and it's a great way to experience the convivial atmosphere of Italian dining. Convivial. I like that word. It means festive. It's about slowing down, savoring each bite, and enjoying the company of friends and family. It's not just about the food. It's about the experience. And speaking of experience, one of my favorite parts of this book was the section on picnics, Italian picnics. Can you even imagine? Oh my god. The picnics. They take it to a whole other level. It's not just like, oh, I'm gonna grab a sandwich and go sit under a tree. No. No. No. We're talking about a full on feast. They go all out. What's in the basket? Okay. Picture this. You're overlooking rolling vineyards in Tuscany. Okay. I'm there. You've got a basket overflowing with crusty bread, creamy ricotta drizzled with honey, juicy melons wrapped in salty prosciutto. Hold on. I'm writing this down. And a bottle of local wine, of course. It's about savoring those simple, fresh ingredients surrounded by the beauty of the Italian countryside. And the best part is it's so affordable. Yeah. The book mentions that often a picnic basket full of local delicacies costs less than a mediocre restaurant meal. Speaking of restaurants, another thing I love about this book is how it arms you with all these insider tips for finding those hidden gems, the places locals go to. Yes. The ones that don't have those menus with pictures of the food. Exactly. One tip that stuck with me is be wary of restaurants with those flashy, multilingual menus catering to tourists. Because you know it's not gonna be as good. Right. The book suggests seeking out those trattorias with short handwritten menus, preferably only in Italian. Yep. That's a good sign. It's a good sign that you're in for a genuine local experience. Speaking of which, any tips on how to actually order food when you're staring at a menu in Italian? Well, luckily, the book includes a handy glossary with key phrases for dining out. Oh, nice. Like how to ask for the check. Exactly. Or how to say per kilo. Which means? The price per kilo essential for navigating those amazing Italian market. Okay. So I found the hidden gem restaurant. I've deciphered the menu. I've ordered my food. Now what? What are the unspoken rules of dining etiquette in Italy? Well, one thing to remember is that Italians take their food very seriously. Like, don't ask for ketchup. Well, let's just say they appreciate it when you savor the flavors they've so carefully crafted. It's not just about refueling. It's about the entire experience, the ritual, the conversation, the leisurely pace. No rushing. Exactly. There's a reason why they say. Which means At the table, one doesn't age. I love that. It's about slowing down, enjoying the moment, and connecting with the people you're sharing the meal with. Okay. But enough about the philosophy of food. Let's talk about the actual food, and more importantly, where to find the best of the best. We touched on Melies, but this book takes you on a culinary tour of all 20 regions of Italy. Each one with its own distinct personality. So where should we go first? Well, we've already talked about Northern Italy a bit. Right. Like, Melisse. So let's head south. Have you ever had water buffalo mozzarella? You know, I don't think so. Is that, like, a thing? Oh, it's definitely a thing. And once you've had it, regular mozzarella just pales in comparison. Okay. I'm adding it to the list. Where do I find this magical mozzarella? Campania, the region with Naples and the Amalfi Coast. It's also where you'll find that truly legendary pizza we talked about. Oh, right. Because Naples is the birthplace of pizza. Exactly. The book mentions that the world's first pizzeria, Antica Pizzeria Port Alba, opened in Naples back in 18/30. Can you imagine? Wow. Over 200 years of pizza making tradition. That's impressive. So we've got Campania for pizza and mozzarella. What else is on the southern Italy menu? Well, just south of Campania, you've got basilicata. Basilicata. Yeah. It's known for its cucina povera, which translates to cuisine of the poor. Cuisine of the poor. Does that mean it's, like, not good? No. No. No. Quite the opposite. It's a cuisine born of peasant traditions where they had to be resourceful and make the most of simple ingredients. Okay. So what kind of dishes can I expect? Think pasta with chickpeas, bread crumbs, lots of fresh vegetables. It's all about simple, flavorful dishes that are incredibly satisfying. I'm intrigued. Resourceful and delicious. I like it. And then there's Calabria, right at the toe of the Italian boot. Home of the spicy stuff. You bet. You've gotta try their nduja sausage. Nduja. It's a spreadable salami packed with chili pepper heat. It's spicy. It's smoky. It's absolutely delicious. Okay. That sounds amazing. I love a little kick. But for those who maybe don't like things as spicy, what else is there? Well, you can't talk about southern Italy without mentioning Sicily. Ah, Sicily. The island of sunshine and cannoli. Right? Exactly. But Sicilian cuisine is so much more than just sweets, although their pastry tradition is truly special. The book actually mentions something about Sicilian nuns having a big influence on the pastries there. It's true. They were known for their elaborate cakes, cookies, and pastries. Often incorporate local ingredients like almonds, pistachios, citrus fruits, and ricotta cheese. So it's not just about the food. It's about the history and the culture woven into every bite. Exactly. Sicily is a melting pot of cultures, Arab, Greek, Spanish, and, of course, Italian, and their cuisine reflects that beautifully. I love that. Okay. We've covered a lot of ground here. We still got one more region in Southern Italy. Right? Yes. Sardinia, the island of shepherds in ancient traditions. Sardinia? Now we're talking. I've heard they have some of the most unique flavors in all of Italy. You heard right. You'll find things there that you won't find anywhere else, like their pecorino cheese, which is much sharper and saltier than the Pecorino you find on the mainland. Bold flavors. I like it. And their bread. They have this paper thin bread called pain carousel. I've seen that. It looks like a giant cracker. It's delicious. They use it for everything. And, of course, we can't forget about the porsidu, slow roasted suckling pig, seasoned with herbs, cooked to perfection. It's a real treat. Wow. Okay. So we've talked about the appetizers, the pasta, the main courses. We've even touched on the desserts a bit. But what about drinks? It wouldn't be a deep dive into Italian food without talking about the drinks. You're absolutely right, and this book doesn't disappoint. It's got a whole section dedicated to Italian wines and drinks. Let's hear it. What are we drinking? Well, Italy is a wine lover's paradise, so you really can't go wrong. From the crisp whites of the Veneto region, think salave and pinot grigio, to the bold reds of Tuscany, like Chianti Classico and Brunello di Montalcino, there's a wine for every palate and every dish. I'm getting thirsty. And it's not just about the wine itself. It's about the culture that surrounds it, like the aperitivo, for example. Yes. The pre dinner drinks and snacks. Exactly. It's that lovely tradition of gathering with friends or family for a drink and some light bites before dinner. Like a little pre dinner party? What are we drinking? Well, you can't go wrong with an Aperol Spritz or a Negroni, which are both classic Italian cocktails. Little refreshing. And then, of course, there are the Digestivee. The after dinner drinks. Yes. Meant to aid digestion after a big meal. Do they actually work? Well, whether they actually aid digestion is debatable, but they're certainly delicious. You've got your bitter amaro, your herbal liqueurs, your sweet limoncello. Each region has its own specialty. Wow. It's amazing how much there is to discover about Italian food and drink. This book really does take you on a journey. It really does, and I think that's what Rick Steves and Fred Plott can do so well. They don't just give you a list of restaurant traditions to try. They really immerse you in the culture of Italian food. They help you understand why it's such an integral part of the Italian identity. It's true. So as we wrap up our deep dive into Italy for food lovers, what's the biggest takeaway you hope our listener walks away with? I hope they feel inspired to embrace the adventure of Italian cuisine, to step outside their comfort zones and explore the unique flavors and traditions of each region. To truly eat like a local. Exactly. And with the knowledge and insights from this book, they'll have all the tools they need to navigate the culinary landscape of Italy with confidence and maybe even a little bit of Italian flair. And discover their own personal favorite region, dish, or maybe even a digestivo. Perhaps. That's the beauty of exploration, isn't it? The discoveries never truly end. Couldn't agree more. So to our listeners, and happy travels. Until next time, keep exploring. And remember, life's too short for boring food.