Emilia-Romagna; Part 1
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 5 April 2008
⏱️ 61 minutes
🧾️ Download transcript
Summary
This week we're celebrating the 10th anniversary of The Splendid Table® with the first of two shows recorded in Lynne's beloved Emilia-Romagna. This is the region of Italy that Italians consider their culinary jewel, the land of prosciutto and Parmigiano-Reggiano.
Lynne takes us behind the scenes as no one else can - into balsamic attics and kitchens of legendary country restaurants. She takes us to a town where people still set a place at table for the composer Verdi and his music spills out into the street.
Lynne's Go-To Guide to Emilia-Romagna takes us from a salumeria in Parma to a barrista in Bologna, stopping along the way for a pasta class and a visit with an eel fisherman. A Rustic Celebration Supper from the Hills of Parma and Piacenza features a menu and recipes for a casual celebration supper selected by Lynne.
Join us for this very special broadcast of intimate armchair travel with one of Italy's greatest fans, Lynne Rossetto Kasper.
Broadcast dates for this episode:
- October 8, 2005 (originally aired)
- October 14, 2006 (rebroadcast)
- April 5, 2008 (rebroadcast)
Transcript
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| 0:00.0 | Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country. |
| 0:08.1 | We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing. |
| 0:24.4 | Listen to Our Common Nature from WNYC, wherever you get podcasts. |
| 0:31.2 | It's Lynne Rosetta Casper with the splendid table. |
| 0:42.6 | Music blended table. Today we're celebrating 10 years on the air with two weeks of a love affair. |
| 0:47.0 | My love affair with the Italy few people know. |
| 0:50.1 | It's back to the scene of the first blended table. |
| 0:52.4 | My book on the region Italians call their culinary capital, Emilio Romagna. |
| 0:56.5 | Now, this is the only place you can make the three Italian icons, Parmigiano, Parmaham, and the true balsamic vinegar. |
| 1:04.2 | Now, the book asked why this genius only in this place, I wanted to see if the answer still held up 20 years later. |
| 1:11.8 | So I packed up the crew and the roadshow took off. |
| 1:15.1 | We covered everything from ham to Verdi to eels to the ladies of the leaves. |
| 1:19.1 | We never stopped moving or eating. |
| 1:21.5 | So stay with us. |
| 1:22.6 | There's a lot of people I want you to meet this week on the splendid table. |
| 1:26.8 | But first this. |
| 1:28.3 | The Quante stars in the |
| 1:45.3 | Celo with the moon |
| 1:47.3 | are lights |
| 1:51.1 | that are the emantees |
| 1:53.3 | that are |
| 1:55.9 | and more brillanty |
... |
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