This podcast episode explores the evolution and innovation of Italian cuisine, particularly focusing on pasta dishes. The host interviews Dan Pashman, the creator of the cascatelli pasta shape, and discusses the challenges of food photography and the stereotype of Italian food being set in stone. The podcast also covers the surprising history of pasta in Italy, the evolution of carbonara, and the exploration of unique pasta dishes in the southern region of Italy. It delves into the traditional dishes of Puglia, such as ciceri tria and fave cicoria, and highlights the culinary delights of favecciocoria and spaghetti alla sassina. The episode concludes with discussions on the popularity and future of spaghetti alla sassina. Overall, this podcast highlights the mutable and dynamic nature of Italian cuisine and encourages culinary exploration beyond traditional boundaries.
