Italy has a dedicated food police—and it tells us a lot about how seriously the country takes food.

In this episode, I explain who the "Carabinieri per la Tutela Agroalimentare" are, what they do, and how they differ from Italy’s NAS ("Nuclei Antisofisticazioni e Sanità") and from the U.S. FDA. I also explore why these units exist, how unique they are in the world, and what they reveal about the value of food quality, tradition, and cultural heritage in Italy.

Italian cuisine and Italian American cuisine share the same roots—but they are not the same thing.

In this episode, I explore how Italian American cuisine was born from immigration, adaptation, and abundance, and how it became a cultural ambassador that introduced millions of Americans to Italian flavors. I also explain why it’s important to distinguish Italian cuisine from Italian American cuisine, so we can respect both traditions without confusing their history or identity.

A short reflection on food, migration, and why understanding the difference matters.

Today, “Made in Italy” is synonymous with quality—but it didn’t always mean that.

In this short episode, I explore the origins of the term “Made in Italy,” how it evolved from a simple country-of-origin label into a global symbol of excellence, and what it truly represents today—especially in the world of food. I also explain why the phrase is always used in English, even in Italy, and why understanding its meaning matters in the fight against Italian Sounding.

A brief reflection on history, culture, and authenticity.