by Wendy Holloway
Join Flavor of Italy each week for a look at Italian food and recipes, Italian culture, travel and history through interviews with Italy's cutting-edge creators, food personalities, locals and anyone else who has a fascinating Italian story to share.
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🇺🇲
Publishing Since
12/21/2021
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April 13, 2025
<p>If you've ever cracked open a sweet, succulent blue crab in the United States, you know how beloved this shellfish is across the East Coast. But in Italy, the story of the blue crab is far more complicated—and, until recently, largely untold. This invasive species, once a stranger to the Mediterranean, is now causing ecological upheaval and threatening Italy’s prized seafood industry.<br /> In this episode, I spoke with marine biologist and entrepreneur Carlotta Santolini, co-founder of BluEat and the all-women initiative Mariscadoras, to learn about the growing blue crab Italy crisis and how a creative, sustainable food supply chain may hold the solution.</p>
April 7, 2025
<p>The Glassmaker<br /> Exploring Venice, Murano, and the Art of Glass Beads through Tracy Chevalier’s Vision</p> <p>Venice, with its dreamy canals and labyrinthine streets, is a city steeped in timeless beauty. But nestled just a stone’s throw away is the island of Murano, a place with an equally rich legacy—one forged in fire, colored in precious minerals, and shaped by centuries of craftsmanship. It is here that Tracy Chevalier sets her luminous new historical novel, The Glassmaker.<br /> As the host of the Flavor of Italy podcast, I had the pleasure of speaking with Tracy Chevalier about her latest novel, The Glassmaker, which has captured the imagination of readers worldwide. From the shimmer of molten glass to the intricate art of bead-making, Chevalier’s novel is both a sweeping saga and an ode to a vanishing world of artistry. If you're fascinated by Italy, women's history, or the centuries-old tradition of Venetian glass, this story—and the story behind the story—is for you.</p>
April 1, 2025
<p>In Part Two of my conversation with cookbook author and recipe developer Maria Zizka, we dig even deeper and explore her work in Americanizing recipes, and her experience teaching at the University of Gastronomic Sciences in Northern Italy.<br /> Maria explains how she guides students through the many ways to write a recipe—always encouraging them to embrace their personal voice in the process. “Only you can write your version of a recipe,” she says, and that authenticity is what makes recipes truly shine.<br /> We also touch on Preserving Tradition Through Adaptation, Why Voice and Specificity Matter in Recipe Writing and the Challenges of Ingredient Translation including the complexity of ingredient substitutions when adapting international recipes for American kitchens....</p>
Kimberly Holcombe
Katy Clarke
Annie Sargent
Chris Christensen
Oliver Gee
A Travel Podcast
Janine Marsh
The New York Times
Condé Nast Traveler
Lemonada Media
iHeartPodcasts
The New York Times
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