IAP 273: Personalize Your Pastiera with Special Guest Stefano Arturi

<p>As we are about to embark on the solemn celebration of the Easter Triduum, for many Italian Americans, Holy Thursday means a day spent in the kitchen lovingly recreating recipes handed down from generation to generation.</p> <p>This week’s guest, Stefano Arturi, knows a thing or two about recreating recipes. The author of the <a href="https://italianhomecooking.co.uk/">⁠Italian Home Cooking Blog⁠</a>, Stefano divides his time between Italy and London. <a href="https://italianhomecooking.co.uk/2016/03/16/pastiera-easter-neapolitan-sweet-pie-wheat-ricotta-recipe/">⁠Stefano came to our attention when he featured our very own POB’s pastiera recipe on his site⁠</a>, so we had to have him join us on the podcast!</p> <p>Stefano tells us about the various methods for making pastiera, as well as other Easter-time delicacies. We’ll explore the continuing evolution of  contemporary Italian cuisine and the recent push to define Italian cuisine by rejecting what is not “traditional.&quot; We’ll discuss Stefano’s belief that Italian cuisine owes a debt to its large diasporic community and the many traditional recipes that have gone extinct in Italy which only survive in Italian immigrant communities.</p> <p>Stressing that Italy is not the country of chefs but of grandmothers, Stefano likes to remind us that food itself is a living thing, and perhaps no single item better represents this content evolution than the humble Pastiera Easter Pie!</p> <p>So gather the famiglia and turn the volume up as you make your own Easter food traditions come to life once again this week!</p> <p>This episode was sponsored by <a href="https://mediasetitalia.com/">⁠Mediaset Italia⁠</a>.</p> <p><br></p> <p> </p>