Read and listen to my work
-
Breaking the silence
In a culture based on vendettas and fear of reprisals, on the Mafia code of silence, Pino Maniaci rebelled by very publicly turning this culture on its head. He produces a…
-
Where vegetarianism is an exotic illness
Emilia Romagna is a region in northern Italy famous for its fine charcuterie, which can make avoiding meat dishes there particularly challenging. One of the nicknames of my adoptive town is…
-
Stolpersteine: one victim, one stone
In the 1990’s German artist Gunter Demnig created a project to commemorate the victims of Nazism: ‘Stolpersteine’ or ‘stumbling stones’ — small brass blocks set into pavements. He’s on the road…
-
Gelato with a sustainable difference
I love going to Slow Food’s incredible events but my favourite is Cheese because it takes place in Bra, the beautiful little hilltown where the Slow Food movement was born. At this edition…
-
Gelato Science
A dollop of gelato science featuring my all-time favourite interviewee, for his explanation of small ice crystals! Originally published on Radio DW 10/09/2012 https://www.dw.com/en/a-dollop-of-gelato-science/audio-16230314
-
A tasty tradition in Italy
Bologna is home to many of the country’s most treasured pasta dishes, made using fresh egg pasta known in Italian as la sfoglia. The skill of making la sfoglia was traditionally passed…
Got any story recommendations?