Show 465, March 12, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

South of Somewhere: Wine, Food, and the Soul of Italy begins and ends in American writer and journalist Robert Camuto’s maternal ancestral town of Vico Equense, Italy — a tiny paradise south of Naples on the Sorrento Peninsula. Camuto’s fine-grained storytelling in this series of portraits takes us beyond the usual objective views of viniculture and into the elusive and magical world of Italian “southern-ness.” South of Somewhere takes the reader on a journey through the terroirs of Southern Italy today: from the Calabrian toe of the Italian boot and Sicily’s still active Mount Etna to earthquake-shaken land of Abruzzo; from the remote lands of Campania and Puglia to Basilicata’s Mount Vulture; from the old papal territory of Umbria to Rome’s once great Lazio and back to the evocative cliffs of the Amalfi coast.” We’ll meet the well-traveled Robert Camuto.

The San Luis Obispo Museum of Art is the heart of the California Central Coast art community and a vital link to the cultural life of the region. Its downtown location in the cultural district, and its free admission, make it accessible for all. SLOMA is located in downtown San Luis Obispo on the west end of Mission Plaza, at the heart of the city’s cultural corridor. Emphasizing exhibitions by contemporary California artists, the Museum also offers youth and adult art classes, lectures, film nights, trips, concerts and art events. No matter who you are or what you do – whether you’re a recent graduate or a grandparent, a visitor or lifelong resident, a student or business owner, a mom or a dad, an accomplished artist or a beginner – the San Luis Obispo Museum of Art has something for you.” Executive Director Leann Standish is our enthusiastic guide to SLOMA, the current exhibits and their ongoing citywide mural program.

“The term Mistura condenses the essence of Peru, a reflection of their people and the country’s cuisine, a marvelous mix of cultures of invaluable heritage. Mistura San Luis Obispo is a modern Peruvian restaurant that is as dynamic as the country it celebrates and its biodiversity. Mistura captures the multicultural spirit of Peru, blending its Native Pre-Columbian and Incas gastronomic heritage with the Spanish, Italian, Chinese and Japanese influences that embody the country’s vibrant cuisine. Mistura is a true homage to the diversity of Peruvian food by proposing flavors that are at once familiar yet adventurous and unexpected. Owner/Chef Nicola Allegretta tends to and harvests most of the organic produce used in Mistura’s menu from their garden’s rich soil. The idea of a garden in the city is fascinating and it allows Mistura to keep in constant contact with nature while providing a genuine Farm-to-Table experience.” Chef Nicola takes a break from his busy kitchen and is our guest.

“The new Angelini Ristorante & Bar in the heart of Pacific Palisades Village builds on acclaimed Chef Gino Angelini’s storied history in Los Angeles. His eponymous Osteria on Beverly Blvd. has been a staple for hungry Angelenos since its opening in 2001.” The Palisades Village establishment is a partnership between Chef Gino and Restaurateur Tancredi DeLuca (Amici Brentwood.) “Helmed by Executive Chef Matt Weinberg (ex-Angelini Osteria,) the Angelini Ristorante & Bar menu features classic interpretations of Italian favorites. Indulge in anticipated favorites like their Lasagna Verde ‘Nonna Elvira’; Tagliolini Limone; and Linguine with Santa Barbara Sea Urchin alongside soon-to-be new classics such as Spaghetti Nerano with zucchini, basil and parmigiano; and Gnocchi Pesto in basil stew. A selection of Italian staple Dolci rounds out the offerings, highlighted by Angelini’s famed Tiramisu.” Chef Matt takes a break from his busy kitchen to join us.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. In Japan uni, the roe of a sea urchin, is a delicacy. There are many varieties of sea urchins including the devastating purple sea urchin (which has a Zombie mode) that is now destroying vital seaweed beds in California. Chef Andrew talks about an experiment using safe aquaculture practices to turn these little menaces of the sea into a source of premium uni for restaurants.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“The term Mistura condenses the essence of Peru, a reflection of their people and the country’s cuisine, a marvelous mix of cultures of invaluable heritage. Mistura San Luis Obispo is a modern Peruvian restaurant that is as dynamic as the country it celebrates and its biodiversity. Mistura captures the multicultural spirit of Peru, blending its Native Pre-Columbian and Incas gastronomic heritage with the Spanish, Italian, Chinese and Japanese influences that embody the country’s vibrant cuisine. Mistura is a true homage to the diversity of Peruvian food by proposing flavors that are at once familiar yet adventurous and unexpected. Owner/Chef Nicola Allegretta tends to and harvests most of the organic produce used in Mistura’s menu from their garden’s rich soil. The idea of a garden in the city is fascinating and it allows Mistura to keep in constant contact with nature while providing a genuine Farm-to-Table experience.” Chef Nicola takes a break from his busy kitchen and is our guest.

“The new Angelini Ristorante & Bar in the heart of Pacific Palisades Village builds on acclaimed Chef GGino Angelini’s storied history in Los Angeles. His eponymous Osteria on Beverly Blvd. has been a staple for hungry Angelenos since its opening in 2001.” The Palisades Village establishment is a partnership between Chef Gino and Restaurateur Tancredi DeLuca (Amici Brentwood.) “Helmed by Executive Chef Matt Weinberg (ex-Angelini Osteria,) the Angelini Ristorante & Bar menu features classic interpretations of Italian favorites. Indulge in anticipated favorites like their Lasagna Verde ‘Nonna Elvira’; Tagliolini Limone; and Linguine with Santa Barbara Sea Urchin alongside soon-to-be new classics such as Spaghetti Nerano with zucchini, basil and parmigiano; and Gnocchi Pesto in basil stew. A selection of Italian staple Dolci rounds out the offerings, highlighted by Angelini’s famed Tiramisu.” Chef Matt takes a break from his busy kitchen to join us.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. In Japan uni, the roe of a sea urchin, is a delicacy. There are many varieties of sea urchins including the devastating purple sea urchin (which has a Zombie mode) that is now destroying vital seaweed beds in California. Chef Andrew talks about an experiment using safe aquaculture practices to turn these little menaces of the sea into a source of premium uni for restaurants.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Play

Show 465, March 12, 2022: Journalist Robert Camuto, Author of South of Some Where – Wine, Food and The Soul of Italy

Robert Camuto

South of Somewhere: Wine, Food, and the Soul of Italy begins and ends in American writer and journalist Robert Camuto’s maternal ancestral town of Vico Equense, Italy — a tiny paradise south of Naples on the Sorrento Peninsula.”

“It was here in 1968, at ten years old, that the author first tasted Italian life, spending his own summer of love surrounded by relatives at the family’s seaside pizzeria and restaurant. He fell in love with a way of living and with the rhythms, flavors, and aromas of the Southern Mediterranean.”

“Fifty years later, Camuto returns to Vico, connecting with family members and a new generation.”

“A lot has changed: the old family restaurant has been razed, and the seaside developed with hotels and restaurants, including a famous two-Michelin-starred restaurant in a medieval tower now owned by a younger cousin. Though there are more foreign visitors now, the essentials of beauty, food, family bonds, and simplicity have not changed. And here Camuto finds hope that this way of life can continue.”

“Camuto’s fine-grained storytelling in this series of portraits takes us beyond the usual objective views of viniculture and into the elusive and magical world of Italian “southern-ness.” South of Somewhere takes the reader on a journey through the terroirs of Southern Italy today: from the Calabrian toe of the Italian boot and Sicily’s still active Mount Etna to earthquake-shaken land of Abruzzo; from the remote lands of Campania and Puglia to Basilicata’s Mount Vulture; from the old papal territory of Umbria to Rome’s once great Lazio and back to the evocative cliffs of the Amalfi coast.”

“While on one level an instructive narrative about Southern Italy’s twenty-first-century wine and cultural renaissance, Camuto’s unswerving eye juxtaposes the good and the bad — immeasurable beauty and persistent blight, corruption and anti-mafia forces, hope for the future and fatalism — in a land that remains an infinite source of fascination and sensory pleasure.”

We’ll meet the well-traveled Robert Camuto.

Robert is currently in the United States on book tour on the West Coast. You can meet him on Saturday, March 26th from 2 to 4:00 p.m. at Barbrix Wine Shop in Los Angeles. For $35 guests receive a signed copy of the book, participate in a Q & A with Robert, and enjoy four featured Italian wines from South of Some Where. To RSVP and buy a ticket contact Sharon Kelly. Space is limited.

Play

March 12: Robert Camuto, San Luis Obispo Museum of Art, Mistura, Angelini Ristorante & Bar

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Journalist Robert Camuto, Author of South of Some Where – Wine, Food and The Soul of Italy
Segment Three: Leann Standish, Executive Director, The San Luis Obispo Museum of Art
Segment Four: Chef Nicola Allegretta, Proprietor, Mistura Restaurant, San Luis Obispo Part One
Segment Five: Chef Nicola Allegretta, Proprietor, Mistura Restaurant, San Luis Obispo Part Two
Segment Six: Executive Chef Matt Weinberg, Angelini Ristorante & Bar, Pacific Palisades Part One
Segment Seven: Executive Chef Matt Weinberg, Angelini Ristorante & Bar, Pacific Palisades Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

South of Somewhere: Wine, Food, and the Soul of Italy begins and ends in American writer and journalist Robert Camuto’s maternal ancestral town of Vico Equense, Italy — a tiny paradise south of Naples on the Sorrento Peninsula. Camuto’s fine-grained storytelling in this series of portraits takes us beyond the usual objective views of viniculture and into the elusive and magical world of Italian “southern-ness.” South of Somewhere takes the reader on a journey through the terroirs of Southern Italy today: from the Calabrian toe of the Italian boot and Sicily’s still active Mount Etna to earthquake-shaken land of Abruzzo; from the remote lands of Campania and Puglia to Basilicata’s Mount Vulture; from the old papal territory of Umbria to Rome’s once great Lazio and back to the evocative cliffs of the Amalfi coast.” We’ll meet the well-traveled Robert Camuto.

“The San Luis Obispo Museum of Art is the heart of the California Central Coast art community and a vital link to the cultural life of the region. Its downtown location in the cultural district, and its free admission, make it accessible for all. SLOMA is located in downtown San Luis Obispo on the west end of Mission Plaza, at the heart of the city’s cultural corridor. Emphasizing exhibitions by contemporary California artists, the Museum also offers youth and adult art classes, lectures, film nights, trips, concerts and art events. No matter who you are or what you do – whether you’re a recent graduate or a grandparent, a visitor or lifelong resident, a student or business owner, a mom or a dad, an accomplished artist or a beginner – the San Luis Obispo Museum of Art has something for you.” Executive Director Leann Standish is our enthusiastic guide to SLOMA, the current exhibits and their ongoing citywide mural program.

“The term Mistura condenses the essence of Peru, a reflection of their people and the country’s cuisine, a marvelous mix of cultures of invaluable heritage. Mistura San Luis Obispo is a modern Peruvian restaurant that is as dynamic as the country it celebrates and its biodiversity. Mistura captures the multicultural spirit of Peru, blending its Native Pre-Columbian and Incas gastronomic heritage with the Spanish, Italian, Chinese and Japanese influences that embody the country’s vibrant cuisine. Mistura is a true homage to the diversity of Peruvian food by proposing flavors that are at once familiar yet adventurous and unexpected. Owner / Chef Nicola Allegretta tends to and harvests most of the organic produce used in Mistura’s menu from their garden’s rich soil. The idea of a garden in the city is fascinating and it allows Mistura to keep in constant contact with nature while providing a genuine Farm-to-Table experience.” Chef Nicola takes a break from his busy kitchen and is our guest.

“The new Angelini Ristorante & Bar in the heart of Pacific Palisades Village builds on acclaimed Chef Gino Angelini’s storied history in Los Angeles. His eponymous Osteria on Beverly Bild. has been a staple for hungry Angelenos since its opening in 2001.” The Palisades Village establishment is a partnership between Chef Gino and Restaurateur Tancredi DeLuca (Amici Brentwood.) “Helmed by Executive Chef Matt Weinberg (ex-Angelini Osteria), the Angelini Ristorante & Bar menu features classic interpretations of Italian favorites. Indulge in anticipated favorites like their Lasagna Verde ‘Nonna Elvira’; Tagliolini Limone; and Linguine with Santa Barbara Sea Urchin alongside soon-to-be new classics such as Spaghetti Nerano with zucchini, basil and parmigiano; and Gnocchi Pesto in basil stew. A selection of Italian staple Dolci rounds out the offerings, highlighted by Angelini’s famed Tiramisu.” Chef Matt takes a break from his busy kitchen to join us.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. In Japan uni, the roe of a sea urchin, is a delicacy. There are varieties of sea urchins including the devastating purple sea urchin which is now destroying vital seaweed beds in California. Chef Andrew will talk about an experiment using safe aquaculture practices to turn these little menaces of the sea into a source of premium uni for restaurants.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Robert Camuto

South of Somewhere: Wine, Food, and the Soul of Italy begins and ends in American writer and journalist Robert Camuto’s maternal ancestral town of Vico Equense, Italy — a tiny paradise south of Naples on the Sorrento Peninsula.”

“It was here in 1968, at ten years old, that the author first tasted Italian life, spending his own summer of love surrounded by relatives at the family’s seaside pizzeria and restaurant. He fell in love with a way of living and with the rhythms, flavors, and aromas of the Southern Mediterranean.”

“Fifty years later, Camuto returns to Vico, connecting with family members and a new generation.”

“A lot has changed: the old family restaurant has been razed, and the seaside developed with hotels and restaurants, including a famous two-Michelin-starred restaurant in a medieval tower now owned by a younger cousin. Though there are more foreign visitors now, the essentials of beauty, food, family bonds, and simplicity have not changed. And here Camuto finds hope that this way of life can continue.”

“Camuto’s fine-grained storytelling in this series of portraits takes us beyond the usual objective views of viniculture and into the elusive and magical world of Italian “southern-ness.” South of Somewhere takes the reader on a journey through the terroirs of Southern Italy today: from the Calabrian toe of the Italian boot and Sicily’s still active Mount Etna to earthquake-shaken land of Abruzzo; from the remote lands of Campania and Puglia to Basilicata’s Mount Vulture; from the old papal territory of Umbria to Rome’s once great Lazio and back to the evocative cliffs of the Amalfi coast.”

“While on one level an instructive narrative about Southern Italy’s twenty-first-century wine and cultural renaissance, Camuto’s unswerving eye juxtaposes the good and the bad — immeasurable beauty and persistent blight, corruption and anti-mafia forces, hope for the future and fatalism — in a land that remains an infinite source of fascination and sensory pleasure.”

We’ll meet the well-traveled Robert Camuto.

Leann Standish of the San Luis Obispo Museum of Art

The San Luis Obispo Museum of Art is the heart of the California Central Coast art community and a vital link to the cultural life of the region. Its downtown location in the cultural district, and its free admission, make it accessible for all.”

“SLOMA is located in downtown San Luis Obispo on the west end of Mission Plaza, at the heart of the city’s cultural corridor. Emphasizing exhibitions by contemporary California artists, the Museum also offers youth and adult art classes, lectures, film nights, trips, concerts and art events. No matter who you are or what you do – whether you’re a recent graduate or a grandparent, a visitor or lifelong resident, a student or business owner, a mom or a dad, an accomplished artist or a beginner – the San Luis Obispo Museum of Art has something for you.”

“The mission of SLOMA is to provide and promote diverse visual arts experiences for people of all ages and backgrounds through exhibition, education, creation, and collaboration.”

Executive Director Leann Standish is our enthusiastic guide to SLOMA, the current exhibits and their ongoing citywide mural program.

Nicola Allegretta of Mistura

“The term Mistura condenses the essence of Peru, a reflection of their people and the country’s cuisine, a marvelous mix of cultures of invaluable heritage. Mistura San Luis Obispo is a modern Peruvian restaurant that is as dynamic as the country it celebrates and its biodiversity. Mistura captures the multicultural spirit of Peru, blending its Native Pre-Columbian and Incas gastronomic heritage with the Spanish, Italian, Chinese and Japanese influences that embody the country’s vibrant cuisine. Mistura is a true homage to the diversity of Peruvian food by proposing flavors that are at once familiar yet adventurous and unexpected.”

“Owner / Chef Nicola Allegretta tends to and harvests most of the organic produce used in Mistura’s menu from their garden’s rich soil. The idea of a garden in the city is fascinating and it allows Mistura to keep in constant contact with nature while providing a genuine Farm-to-Table experience. Furthermore, Chef Nicola is committed to preserving the land and its resources by providing agricultural produce, fishery, and cattle livestock that adhere to strict sustainability practices. All poultry, fish, beef, and pork are sourced locally and must be free-range, organic, non-hormone-treated.”

Pisco is a Peruvian Brandy with a long history dating back to the Incas. Chef Allegretta makes the extraordinary extra effort to distill his own Pisco in-house! Guests can enjoy this special Pisco in their Pisco Sour, Maracuya Sour, Chica Morada Sour and other specialty cocktails.

Chef Nicola takes a break from his busy kitchen and is our guest.

“The new Angelini Ristorante & Bar in the heart of Pacific Palisades Village builds on acclaimed Chef Gino Angelini’s storied history in Los Angeles. His eponymous Osteria on Beverly Bild. has been a staple for hungry Angelenos since its opening in 2001.” The Palisades Village establishment is a partnership between Chef Gino and Restaurateur Tancredi DeLuca (Amici Brentwood.)

“Known across the city for his pasta creations, Angelini offers anticipated favorites featuring Lasagna Verde ‘Nonna Elvira’; Tagliolini Limone; and Linguine with Santa Barbara Sea Urchin alongside soon-to-be new classics!” Lunch and Dinner served daily with patio and dining room seating.

“Helmed by Executive Chef Matt Weinberg (ex-Angelini Osteria), the Angelini Ristorante & Bar menu features classic interpretations of Italian favorites. Indulge in anticipated favorites like their Lasagna Verde ‘Nonna Elvira’; Tagliolini Limone; and Linguine with Santa Barbara Sea Urchin alongside soon-to-be new classics such as Spaghetti Nerano with zucchini, basil and parmigiano; and Gnocchi Pesto in basil stew. A selection of Italian staple Dolci rounds out the offerings, highlighted by Angelini’s famed Tiramisu.”

Chef Matt takes a break from his busy kitchen to join us.

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

In Japan uni, the roe of a sea urchin, is a delicacy. There are varieties of sea urchins including the devastating purple sea urchin which is now destroying vital seaweed beds in California. Chef Andrew will talk about an innovative experiment in the Santa Barbara area using safe aquaculture practices to turn these little menaces of the sea into a source of premium uni for restaurants.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Journalist Robert Camuto, Author of South of Some Where – Wine, Food and The Soul of Italy
Segment Three: Leann Standish, Executive Director, The San Luis Obispo Museum of Art
Segment Four: Chef Nicola Allegretta, Proprietor, Mistura Restaurant, San Luis Obispo Part One
Segment Five: Chef Nicola Allegretta, Proprietor, Mistura Restaurant, San Luis Obispo Part Two
Segment Six: Executive Chef Matt Weinberg, Angelini Ristorante & Bar, Pacific Palisades Part One
Segment Seven: Executive Chef Matt Weinberg, Angelini Ristorante & Bar, Pacific Palisades Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”