The Italian Radio Hour

• The Quest to Save the World's Rarest Pasta and Ancient Food Traditions of Sardinia

  This week on The Italian Radio Hour - Welcome to a special edition of The Italian Radio Hour, presented in collaboration with Istituto Mondo Italiano in celebration of the Week of Italian Cuisine in the World. This year, we invite you to travel with us beyond the well-trodden tourist paths and into the heart of ancient Italian food traditions—those flavors, stories, and techniques that many first-time visitors to Italy might never encounter, yet are among the most precious treasures of our culinary heritage.Today, we bring you to the extraordinary island of Sardinia, a land of rugged beauty, deep silence, age-old rituals, and a cuisine that is as tied to its landscapes as it is to its people.In the first half of the episode, we welcome Luca Floris, a young artisan and explorer who is dedicated to preserving one of the rarest pastas in the world: Su Filindeu — “the threads of God.” Only a handful of people on Earth know how to make it, and I was fortunate enough to spend three days learning this extraordinary craft with him. Luca’s journey intertwines tradition, adventure, Sardinian identity, and a deep personal philosophy beautifully expressed in his book Sa Sebaba Mea, dalla tradizione alle Mucadores.In the second half, we continue our exploration of Sardinia with Alessandra Guigone, author of the newly published Enogastronomic Encyclopedia of Sardinia, a monumental work that captures the island’s flavors, stories, rituals, landscapes, and cultural soul.So sit back, relax, and let us guide you into a world of ancient pasta, unforgettable landscapes, and Sardinia’s culinary wisdom.

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• Puglia, a culinary journey into the land, the people, and the ingredients

  This week on The Italian Radio Hour: PUGLIA, a culinary journey through the land, the ingredients, and the people with Flavia Giordano. We are traveling to Italy’s sun-drenched heel — la Puglia! — a land of whitewashed villages, olive groves, colorful markets, and centuries-old culinary traditions. Joining me is Flavia Giordano, tour guide, food educator, founder of Spaghetti ABC, and author of PUGLIA – A cooking journey through a land and its unique ingredients. In her book, Flavia takes us beyond recipes, revealing the story of ingredients, the rhythms of the land, and the rituals that shape Pugliese cuisine. To learn more about Flavia's tours and order her book, visit: https://spaghettiabc.com/#italianradiohour #puglia #discoverpuglia #FlaviaGiordano#SpaghettiABC #pugliabook #pugliacuisine #pugliesefood#cucinapugliese #italiancooking #italianfoodculture #italianingredients #regionalitaly #VisitPuglia #PolignanoaMare#apuliancuisine #madeinpuglia #italianfoodlovers #foodstories#CulinaryJourney #MediterraneanLifestyle #foodpodcast#italypodcast #authorinterview #womeninfood #foodeducation#CulinaryHeritage #foodtraditions

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• Vegana Italiana: Traditional Italian the Plant-Based Way with Tara Punzone

  Today on The Italian Radio Hour, we step into a trulyinnovative corner of the culinary world—one where tradition meets transformation. Our guest is Tara Punzone, acclaimed chef, owner of the first 100% plant-based Italian restaurant in the United States Pura Vita, and author of the vibrant cookbook Vegana Italiana.Born and raised in a lively Italian family in Brooklyn, Taragrew up surrounded by the aromas, rituals, and deep cultural meaning of Italian cuisine. When she embraced a vegan lifestyle, she didn’t abandon those traditions—she reinvented them. With creativity, bold flavors, and respect for her heritage, Tara has crafted a culinary path that proves you can honor your roots while living in alignment with your values.Today we’ll explore her journey, her philosophy, andpractical strategies for anyone curious about plant-forward cooking—from stocking a vegan Italian pantry to reimagining iconic dishes like carbonara, meatballs, and cannoli without sacrificing taste, texture, or nostalgia.“Part love letter to Italy, part encyclopedia of plant-based technique, Vegana Italiana is a joyous celebration of food, family, and heart.#ItalianRadioHour#IstitutoMondoItaliano #VeganaItaliana #TaraPunzone #PlantBasedItalian#VeganItalian #ItalianFoodReimagined #VeganChef #PlantBasedLifestyle#ItalianCuisine #BrooklynItalian #CucinaVegetale #VeganCooking #VeganPantry#BoldFlavors #FoodHeritage #ModernItalianCooking #SustainableEating#VeganFoodLovers #CrueltyFreeCooking #MangiaVegano #ItalianTraditionsReinvented#CucinaItaliana

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• Veniero, an Italian Tradition since 1894

  This week on The Italian Radio Hour - Today, we have a very special episode where history, family, and the sweet traditions of Italian pastry come together. We are joined by Robert Zerilli, whose family founded the iconic Veniero’s Pasticceria in New York — a beloved institution for over a century. Alongside him is Germana Valentini, an award-winning Italian journalist and author, who has chronicled Italian-American life and the story of Veniero’s in her work.Together, they will take us on a journey through generations of Italian heritage, the art of pastry-making, and how one family business became a cultural landmark. Whether you’re a fan of cannoli, sfogliatelle, pignolata or curious about immigrant stories, or just love a good tale of tradition and perseverance, this episode is for you.”#ItalianPastry #ItalianBakery #Venieros #EastVillageEats #NYCFoodie #ItalianDesserts #SweetTraditions #PastryLovers #OldNewYork #ItalianHeritage #ItalianFoodLovers#TheItalianRadioHour #PodcastEpisode #FoodHistoryPodcast #ItalianCulturePodcast #ItalianFoodPodcast #NYCFoodPodcast#franksinatra #BruceSpringsteen #CelebrityVisits #HistoricBakery #FamilyBusiness#foodielife #DessertLovers #Biscotti #CannoliLove #RicottaCheesecake #HistoricNYC #NYCFoodCulture

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• Abruzzese is a language not a dialect with Prof. Roberta D'Alessandro

  This week on The Italian Radio Hour: ABRUZZESE is a language, not a dialect What if you could finally say that what your grandparents from Abruzzo spoke wasn’t a dialect, but a language? How did the Abruzzese language develop, and what makes it unique?In this episode, I chat with Prof. Roberta D'Alessandro, Chair of Linguistics, Syntax and Language Variation, and Head of the Linguistics Division at Utrecht University. Originally from Abruzzo, she has devoted much of her research to studying what she calls the Abruzzese language — not a dialect.We explore:The development and characteristics of AbruzzeseThe linguistic and cultural differences between a dialect and a languageWhy this distinction matters for heritage, identity, and preservationIf you’re curious about the language your ancestors spoke or love Italian linguistic traditions, this episode is for you! We’d love to hear your stories and expressions — share what you grew up with!

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