The Ugly Ducklings of Italian Cuisine - Scarrafoni in Cucina

The Ugly Ducklings of Italian Cuisine - Scarrafoni in Cucina

You know pizza, pasta and tiramisu, but have you tried the Ugly Ducklings of Italian Cuisine? They’re dishes you won’t see on Instagram, but that are loved by many, even when they're illegal. Listen to all episodes in English or Italian for a fresh portrait of Italian food. - Avrete provato pasta, pizza e tiramisù, ma gli “scarrafoni” delle tavole italiane? Sono piatti che non troverete su Instagram, ma che sono adorati da molti, anche quando sono illegali. Ascolta tutti gli episodi in italiano e in inglese per uno sguardo inedito sulla cucina italiana.

Episodes

Zuzzu: an ancient Sicilian pork terrine that uses everything but the oink

March 7, 2023 • 41 mins
In Italian cooking, no part of a pig is left to go to waste. Gelatina di maiale (also known as zuzzu or liatina) is an ancient Sicilian pork terrine recipe using parts of the pig that we often discard, including the head and tongue.
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Lo zuzzu, la liatina e... Tanti nomi per la gelatina di maiale siciliana

March 7, 2023 • 36 mins
Nella cucina italiana, specie quella regionale, del maiale non si butta via nulla. Per l'ultimo episodio della nostra seconda serie scopriamo una ricetta della Sicilia orientale per cui vi servirà una testa di maiale.
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Fritto misto alla piemontese: Piedmont's sweet and savoury fry up

February 28, 2023 • 19 mins
We travel to Piedmont in the fifth episode of our second series. Famous for its chocolate and truffles, Piedmont is also home to a unique and strange 'fritto misto'. It combines a wide range of sweet and savoury fried ingredients including amaretti biscuits, bull testicles and chocolate semolina.
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Il fritto misto alla piemontese

February 28, 2023 • 31 mins
Il quinto episodio della nostra seconda serie ci porta in Piemonte, famoso per cioccolato e tartufi. Tra le sue specialità anche il 'fritto misto', ma non quello di mare. La versione 'alla piemontese' combina dolce e salato, con ingredienti che includono amaretti, frutta e... testicoli.
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Il pani câ meusa

February 21, 2023 • 29 mins
Palermo è il paradiso dello street food e il nostro quarto episodio vi fa tappa per assaggiare un panino che potrebbe sembrare poco appetitoso ma è da non perdere. Dove altro potreste assaggiare milza, polmoni e trachea del vitello?
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Pani câ meusa: Palermo's sloppy offal sandwich

February 21, 2023 • 24 mins
The Sicilian capital Palermo is a street food paradise and one must-try delicacy is pani câ meusa - literally 'bread with spleen'. It's a sloppy panino with an unmistakable smell that is much loved by Palermo locals, as well as visitors like food journalist Sofia Levin.
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Risotto alle ortiche: The weed that’s a hero in Italian country cooking

February 14, 2023 • 39 mins
Weeds for dinner? Stinging nettles are usually unwelcome in Australian gardens, but they’re a commonly used ingredient by home cooks in Italy and elsewhere. In a star-studded episode, Nigella Lawson shares her love for her culinary hero Anna Del Conte, whose autobiography was named after our hero dish.
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Il risotto alle ortiche

February 14, 2023 • 32 mins
Le ortiche vengono spesso viste come ospiti indesiderati e da rimuovere, ma sono un eccellente ingrediente, utilizzato in Italia e non solo. Come raccoglierle e come cucinarle? Scopritelo in questo terzo episodio e ascoltate anche i racconti di Anna Del Conte, una delle più grandi fonti di ispirazione della divina Nigella Lawson.
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Il cinghiale in dolceforte

February 7, 2023 • 25 mins
La ricetta toscana del cinghiale in dolceforte dimostra come si possa abbinare il cioccolato a ingredienti non dolci. Scoprite i segreti di questa ricetta secolare nel secondo episodio di "Scarrafoni in Cucina - The Ugly Ducklings of Italian Cuisine".
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Cinghiale in dolceforte: A chocolatey stew from Renaissance Tuscany

February 7, 2023 • 34 mins
Have you ever thought about chocolate in Italian cuisine? We don't mean on tiramisu or on toast, imagine it with pasta and game meat... Cinghiale in dolceforte is a Tuscan wild boar stew with a sauce made from dark chocolate, and food writer Emiko Davies says it's "luxurious-tasting"!
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I ricci di mare

January 31, 2023 • 27 mins
Il primo episodio della seconda stagione di "Scarrafoni in Cucina - The Ugly Ducklings of Italian Cuisine", la serie di SBS Italian dedicati ai piatti più bruttini della cucina italiana, ci porta alla scoperta dei ricci di mare.
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Ricci di mare: How do Italians eat sea urchin?

January 31, 2023 • 27 mins
Are sea urchins a rare delicacy or the one type of seafood you avoid? Many people in Japan enjoy eating this unusual-tasting creature, but Italians also view sea urchins or ‘ricci di mare’ as a culinary delicacy. Learn how they're best eaten in the first episode of series two of Scarrafoni In Cucina - The Ugly Ducklings of Italian cuisine.
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Sweet Coal and the Italian tradition of La Befana - Il carbone della Befana

January 3, 2023 • 29 mins
Scarrafoni in Cucina - The Ugly Ducklings of Italian Cuisine is a podcast series by SBS Italian dedicated to the ugliest Italian delicacies. We're excited to say that season two of the series will launch on February 1. In the meantime, enjoy this special episode dedicated to the Italian holiday tradition of La Befana which is celebrated with sweet coal, or carbone di zucchero. - Torna "Scarrafoni in Cucina - The Ugly Ducklings of I...
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Sweet Coal and the Italian tradition of La Befana

January 3, 2023 • 23 mins
Scarrafoni in Cucina - The Ugly Ducklings of Italian Cuisine is a podcast series by SBS Italian dedicated to the ugliest Italian delicacies. We're excited to say that season two of the series will launch on February 1. In the meantime, enjoy this special episode dedicated to the Italian holiday tradition of La Befana which is celebrated with sweet coal, or carbone di zucchero.
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Sanguinaccio, a bloody good chocolate dessert, says Annalisa Cercone

December 21, 2021 • 23 mins
Our sixth and final episode of The Ugly Ducklings of Italian Cuisine celebrates Carnival in Naples, where children feast on crostoli and a bloody chocolate custard. Believe it or not, the tradition lives on in Australia.
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Il sanguinaccio

December 21, 2021 • 21 mins
Il nostro sesto e ultimo episodio festeggia il Carnevale napoletano con il sanguinaccio, la crema al cioccolato preparata con il sangue di maiale. Con noi Federica Andrisani, chef del ristorante Fico di Hobart (e non perdetevi la versione in inglese con la “Signorina Melbourne”, Annalisa Cercone).
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Pajata, a culinary highlight of Anastasia Zolotarev’s Roman holiday

December 14, 2021 • 24 mins
In our fifth episode we’ll visit Rome, the Eternal City whose cuisine makes the most of ingredients that in Australia are not even allowed.
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La pajata

December 14, 2021 • 22 mins
Il nostro quinto episodio ci porta nella capitale ad assaggiare un’icona della cucina romana, da pochi anni tornata legale. Con noi Francesco Balestrieri, Executive Chef del Ristorante Agostinis di Canberra (e non perdetevi la versione in inglese con Anastasia Zolotarev, esperta di cucina e concorrente di Masterchef Australia 2016).
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Cibreo, the unusual chicken dish that caught Emiko Davies by surprise

December 7, 2021 • 21 mins
In our fourth episode of The Ugly Ducklings of Italian Cuisine, we travel back in time to Renaissance Florence, where Catherine De’ Medici was in love with cibreo. The dish uses some very exotic parts of the chicken, including its crest and testicles.
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Il cibreo

December 7, 2021 • 25 mins
Nel nostro quarto episodio facciamo un viaggio indietro nel tempo nella Firenze rinascimentale, con una Caterina De' Medici innamorata del cibreo, un piatto che non spreca nulla del pollo, usandone anche creste e testicoli.
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