ReMARKable Palate #250: The Wines of Soave

Chef Mark learns about the wines of Soave from Giovanni Ponchia

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Vino 2010: Apulia Wine Dinner

Tweet This past week the second annual Italian Wine Week, Vino 2010, took place in New York City. It’s the largest Italian wine event held outside of Italy, and I was lucky enough to attend last year. This year, because of travel for my birthday, I was not able to attend many of the events, […]

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RP230: The Foods of Basilicata

Chef Mark speaks with Chef Lidia Bastianich and Lou Di Palo about the foods of Basilicata

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RP195: Slow Food in Piemonte

Chef Mark meets several people involved in Slow Food, which got it’s start in Piemonte

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Chef Mark’s Quick Bites: Piemonte

A few quick videoblogs from Chef Mark’s trip to Piemonte

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RP174: Italian Holiday Treats with Divina Cucina

Judy Witts Francini, of Divina Cucina in Tuscany, shares the holiday foods of Siena and Firenze.

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CMN Video: Exploring Palermo’s Capo Market

Jennifer and Chef Mark explore the stalls of Capo Street Market in Palermo, Sicily

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CMN Video: Fork in The Road Sicily

Tweet CMN Video: Fork in The Road – Sicily Jennifer and Chef Mark speak with Tony May and Gianfranco Sorrentino from GRI, or Gruppo Ristoratori Italiani, about GRI’s mission to promote the image of Italian Cuisine in the United States. Each year, they visit a region of Italy to learn about fresh artisanal products. This […]

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CMN Video: SpeckFest

Tweet CMN Video: SpeckFest We visit SpeckFest, the Annual festival celebrating Speck, a cured ham product of the SudTirol-Alto Adige region of Northern Italy that is both smoked and air cured. We then head to a factory, where we see the modern way that Speck is produced. A production of The Culinary Media Network. www.culinarymedianetwork.com

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CMN Video: Tasting Speck Alto Adige

Tweet CMN Video: Tasting Speck Alto Adige Jennifer visits the Johannser Hof in Chiusa, Sudtirol to learn the traditional way that Speck is made. She speaks with Franz Mitterutzner, Director of the Speck Alto Adige Consoritum, about the methods and careful regulations that govern this traditional cured meat of Northern Italy. She then tastes some […]

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