The Culinary Institute of America

Italian Torta de Ricotta Chefs Teresa Buongiorno and Domenico Maggi demonstrate the preparation of Italian Torta de Ricotta. Presented by The Culinary Institute of America. Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival. A Mediterranean Flavor Odyssey: Preserving and Reinventing Traditions for Modern Palates. Download Podcast Video

Italian Cecamariti (Dried Pea Soup with Croutons) Chefs Domenico Maggi and Antonio De Rosa demonstrate the preparation of Italian Cecamariti (dried pea soup with croutons). Presented by The Culinary Institute of America. Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival. A Mediterranean Flavor Odyssey: Preserving and Reinventing Traditions for Modern Palates. Download Podcast Video

Aglaia Kremezi and Yiannis Baxevanis, the executive chef-owner of Ergastiri and Giorti Baxevanis in Athens, demonstrate Eggplant Rolls stuffed with Mussel Saganaki. Presented by The Culinary Institute of America. Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival. A Mediterranean Flavor Odyssey: Preserving and Reinventing Traditions for Modern Palates. Download Podcast Video

Michaela Isabella, executive chef of Zaytinya, presents his interpretation of Taramosalata. Presented by The Culinary Institute of America. Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival. A Mediterranean Flavor Odyssey: Preserving and Reinventing Traditions for Modern Palates. Download Podcast Video

Watch the preparation of a classic Spanish saffron paella with commentary from Gerry Dawes and María José San Román. Presented by The Culinary Institute of America. Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival. A Mediterranean Flavor Odyssey: Preserving and Reinventing Traditions for Modern Palates. Download Podcast Video

Tasting Sicily: Compelling Flavors of an Ancient Landscape (Part One) With Clifford Wright, Piero Selvaggio, and Ciccio Sultano Presented by The Culinary Institute of America. Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival. A Mediterranean Flavor Odyssey: Preserving and Reinventing Traditions for Modern Palates. Download Podcast Video

Tasting Sicily: Compelling Flavors of an Ancient Landscape (Part Two) With Clifford Wright, Piero Selvaggio, and Ciccio Sultano. Presented by The Culinary Institute of America. Video highlights from the 11th Annual Worlds of Flavor® International Conference Festival. A Mediterranean Flavor Odyssey: Preserving and Reinventing Traditions for Modern Palates. Download Podcast Video

The Greek Live Fire Kitchen with Aglaia Kremezi, Diane Kochilas, Christoforos Peskias, and Jim Botsacos. Presented by The Culinary Institute of America. Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival. A Mediterranean Flavor Odyssey: Preserving and Reinventing Traditions for Modern Palates. Download Podcast Video

Interviews and insights from Mediterranean chefs and food experts. Featured in this video are Nancy Harmon Jenkins, Paul Bartolotta, Jim Botsacos, Joan Nathan, Antonia Trichopoulou, and Clifford Wright. Presented by The Culinary Institute of America. Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival A Mediterranean Flavor Odyssey: Preserving and Reinventing Traditions for Modern Palates. Download Podcast Video

The Culinary Institute of America presents the 11th Annual Worlds of Flavor® International Conference & Festival A MEDITERRANEAN FLAVOR ODYSSEY: PRESERVING AND REINVENTING TRADITIONS FOR MODERN PALATES November 6–8, 2008 The Culinary Institute of America at Greystone Napa Valley, California Download Podcast Video

Her name is Rosalba Lo Greco and she cooks for Barone Pietro Beneventano at his agriturismo, or farmhouse inn, Case del Feudo, outside Siracusa. She learned to cook, Rosalba says, from watching her grandmother. My mother was a terrible cook, she told us, but every summer she sent me to spend three months with my grandmother in Piazza Armerina and she was a great cook. I’m passionate about good food—I love to cook, I love to feed people. To cook just for the sake of cooking, no—they say what I cook is pretty good, for me it’s just normal. And they’re the smallest secrets that make the difference—for instance, the eggplant in a caponata, it should be a little crunchy, it should have character... Watch the full series and find recipes at http://www.ciaprochef.com/WCA/Sicily/ Download Podcast Video

Her name is Rosalba Lo Greco and she cooks for Barone Pietro Beneventano at his agriturismo, or farmhouse inn, Case del Feudo, outside Siracusa. She learned to cook, Rosalba says, from watching her grandmother. My mother was a terrible cook, she told us, but every summer she sent me to spend three months with my grandmother in Piazza Armerina and she was a great cook. I’m passionate about good food—I love to cook, I love to feed people. To cook just for the sake of cooking, no—they say what I cook is pretty good, for me it’s just normal. And they’re the smallest secrets that make the difference—for instance, the eggplant in a caponata, it should be a little crunchy, it should have character... Watch the full series and find recipes at http://www.ciaprochef.com/WCA/Sicily/

Her name is Rosalba Lo Greco and she cooks for Barone Pietro Beneventano at his agriturismo, or farmhouse inn, Case del Feudo, outside Siracusa. She learned to cook, Rosalba says, from watching her grandmother. My mother was a terrible cook, she told us, but every summer she sent me to spend three months with my grandmother in Piazza Armerina and she was a great cook. I’m passionate about good food—I love to cook, I love to feed people. To cook just for the sake of cooking, no—they say what I cook is pretty good, for me it’s just normal. And they’re the smallest secrets that make the difference—for instance, the eggplant in a caponata, it should be a little crunchy, it should have character...Download Podcast Video

East of Palermo on Sicily’s north coast is a fishing village called Porticello where the day boats go out every morning to harvest what’s in the nets that were set the day before. Chef Franco Crivello has his restaurant here—he calls it Frank the Fisherman, Francu U Piscaturi, but its proper name is Trattoria del Arco and Franco is truly a chef, not a fisherman at all. Watch the full series and find recipes at http://www.ciaprochef.com/WCA/Sicily/ Download Podcast Video

East of Palermo on Sicily’s north coast is a fishing village called Porticello where the day boats go out every morning to harvest what’s in the nets that were set the day before. Chef Franco Crivello has his restaurant here—he calls it Frank the Fisherman, Francu U Piscaturi, but its proper name is Trattoria del Arco and Franco is truly a chef, not a fisherman at all. Watch the full series and find recipes at http://www.ciaprochef.com/WCA/Sicily/