gustiamo

Beatrice Ughi founded Gustiamo more than 20 years ago in The Bronx with the goal of introducing New Yorkers to “real” Italian food. Her importing business disrupted existing models by serving consumers directly (in addition to retailers and restaurants). She talks with Dylan Heuer about why it took until later in life to appreciate her native country’s foodways, how sharing the stories of Italian makers helps differentiate authentic products from misleading labels, and what her four year quest to find the perfect pasta entailed.

HRN is back "On Tour" thanks , in part, to the generous support of the Julia Child Foundation.

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We know and take for granted that foods will look and feel like we expect them to. So it’s especially disorienting when food doesn’t give us that anticipated sensory experience. This week, we’re looking at food that is not as it seems. We’re peeling back the layers of texture, taste and technique that help some foods imitate others. First, we’ll savor the layered and whimsical field of artificial fruit flavoring. We’ll watch as food deceives, in the sinister world of olive oil fraud. And when it duplicates, like the food that’s stamped out of a 3D printer. Finally, we’ll consider some of the ethical choices facing the emerging meat substitute industry, which risks reproducing the same inequalities as “real” meat production.

Further Reading:

Browse the catalogue or reach out to Joshua Cobos through Dolce Foglia’s website.

For more on artificial flavoring, from blue raspberry to snacking, follow Dr. Nadia Berenstein’s work on her website, or follow her on Twitter.

To learn more about the 3D printed food projects at BeeHex, check out their website here.

For more info on the cell-based meat industry, check out episode 7 of Fields and subscribe wherever you listen to podcasts. (Apple Podcasts | Stitcher | Spotify | RSS)

To hear Beatrice Ughi’s full conversation on A Taste of the Past, listen to episode 362 wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS).

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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Authentic products by artisan producers are worth protecting. Beatrice Ughi, founder and president of the food importing company Gustiamo talks about the fake and adulterated products passing as "Made in Italy", and shares her passion for keeping it real.

Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!

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Not only is Chef Nancy Silverton on our show, but it’s our 300th episode! We have a lot to celebrate. Tune in to hear host Kerry Diamond chat with the Cherry Bombe favorite about her new cookbook, chi SPACCA: A New Approach to American Cooking, how Nancy and her restaurants are doing during these trying times for the industry, and what’s up with her many projects. They also talk beans, bread knives, and recipes, with a special recipe-related treat at the very end of the show.

Plus, hear why Sarita Gelner, the blogger and recipe developer behind ritzymom.com from Madison, Wisconsin, thinks Chef Nina Compton is the Bombe.

Thank you to Kerrygold for supporting Radio Cherry Bombe this season and throughout the years.

Fun fact: Nancy was also the guest on our 100th episode! Since we launched in 2014, Radio Cherry Bombe has featured the stories of hundreds of women in and around the food world. Thank you to all of our past guests, and to all of our amazing listeners around the world. Here’s to our next 300 episodes!

Hannah Fordin sits down with Beatrice Uighi and Mariangela Montanari. Beatrice started Gustiamo 20 plus years ago in The Bronx with the goal of introducing New Yorkers to “real” Italian food. Mariangela lives in Modena, Italy and works in La Cà dal Nôn, the vinegar factory her family has owned for generations. She is among very few balsamic vinegar producers who owns the grapes from which she makes her products. Together they talk about excellent ingredients and Italian culinary history.

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This episode of HRN On Tour brings you inside Good Food Mercantile in Brooklyn, New York.

Hannah Fordin was lucky enough to sit down with not one but two Italian food experts and importers. Beatrice Uighi of Gustiamo and Rolando Beramendi of Manicaretti brought Hannah some special, lesser known ingredients to taste and insight to share on some of the challenges of their businesses, new products that have been exciting them and their perspective on American consumers whose curiosity can be credited in a way for keeping traditional italian ingredients alive and in demand.

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Our first dispatch from the Good Food Mercantile of 2019 includes interviews with Beatrice Ughi (Gustiamo), Rolando Beramendi (Manicaretti Imports), Dave Yourd (Regalis Foods), Luke Schmueker (Shacksbury), Suresh Pillai and Carrie Dashow (Atina Foods), and Ethan Frisch (Burlap & Barrel and host of Why Food?). All of these professionals use their platforms to promote the global exchange of food and ideas – from anchovies and caviar, to turmeric and black urfa chili. They put in long hours and hard work to preserve global food cultures and help eaters discover their new favorite ingredient or delicacy!

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It’s a season of celebration, and no matter what you’re celebrating, that usually means baking. Sweet or savory, traditional or cutting-edge, more people fire up their ovens during the holiday season than any other time of the year. In this episode, we're exploring holiday breads and the traditions that bring us back to them, year after year.

We'll talk Stollen with Brian Hart Hoffman of Bake From Scratch, Challah with Mike Zaro of Zaro's Bakery, and Pandoro vs Panettone with Italian baker Luigi Biasetto. Co-authors of Modernist Bread, Nathan Myhrvold and Francisco Migoya, help us figure out what the holiday hoopla is all about—is it just nostalgia, or something deeper?

Photo Credit: The Cooking Lab, LLC.

Theme Music: Thomas Hughes & Gretchen Lohse (@carolclevelandsings)

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