In this episode I talk about the food and traditions associated with Pasqua, or Easter, one of the most important festivals in the Italian calendar from a cultural and culinary point of view.

In this episode I talk about ragù alla bolognese and its much maligned anglo-saxon cousin, spaghetti bolognese and their developments.

In this episode I talk about parmigiano reggiano, a King of Cheeses which could be called Italy’s champagne.

In this episode I talk about the pizza romana, the not so famous but more influential cousin to the Neapolitan version and its long history.