Another year has gone by! After settling down in England, I found myself cooking more and dedicating more time to the podcast. With 17 posts, 10 of which are podcast episodes (four with new guests and six with returning guests), six recipes, and the first guest article, this has been a pretty productive year for me! After nine years, I'm as excited as ever for this project.
Why more cooking? I think it's mainly because of two reasons. First, an increased availability of quality ingredients, especially produce, courtesy of the town's street markets and of a couple of great supermarkets. Second, the access to a gas stove, as opposed to an electric range. I had forgotten what highly controllable, high-power heat can do for the home cook-get the water boiling in no time and then quickly bring it to a simmer; get the oil to a searing temperature, then lower the heat for braising and finally turn it all the way up for reducing. If you have tried both kinds of stovetops, I'm sure you agree. I hear induction is somewhere in between, but I have never tried it.
Why more podcasting? Well, because it's a lot of fun! As I mentioned before, I love every aspect of the production, from approaching (or being approached by) a candidate guest to publishing the result. Partway through the year, I started tracking subscription numbers and I was pleasantly surprised to see that the podcasts had nearly doubled the blog's subscriptions. I hope that this is an indication that podcasts are becoming more popular, which makes me happy since I have always felt part of a quiet minority of avid podcast listeners. I would like to thank my fabulous guests once more! I loved working with each and every one of you 🙂
This year, for the first time in this blog, I had the pleasure of hosting a guest article covering a topic I couldn't have handled myself, but that perfectly fits within the project. Writer and enologist Melinda King kindly broke down the complex world of geographical indications and their cultural, political, and economic impact. To further discuss these themes, Melinda was also back as a podcast guest. Thanks, Melinda, for your generous contribution!
Looking ahead as year 10 starts, the podcast remains my main focus. I've already started working with future guests and can't wait to have them on the show. I also plan on documenting a few more of the recipes I like to prepare, including my newest tradition-artisan bread from my sourdough starter, Bubbles! As you may have seen, Bubbles has now been in the family for four months, pretty much taking over my Instagram feed, in a rewarding and self-sustaining way 🙂
To close this brief retrospective, here is a summary of this year's posts, grouped by themes, just in case you missed any of them. Thanks again for reading and listening, it has been an honor.
Recipes - First Courses
Asparagus Risotto with Parmesan Rind
Mushroom and Cheese Crespelle, the Italian Crepes
Recipes - Second Courses
Potato Crusted Sea Bream (Orata in Crosta di Patate)
Deep Fried Squid (Calamari Fritti)
Recipes - Sides
Deep-Fried Battered Cauliflower
Podcast Episodes
Guest Post
Geographical Indications: Italian Food, Made Official Or "Complicated Simplicity"
