The Red Sauce Podcast
Welcome to the Red Sauce Podcast with Papa Joe, where we talk about anything and everything Italian and Italian American. I’m your host, Papa Joe, head winemaker, ”il capo vinaio,” at Piazza Talarico and Papa Joe’s Wine Cellar. Joining me are my daughters, Katie (Piazza Talarico’s front of house manager and former student of Italian language and culture), and Beth (our head cook and gangster movie aficionado). New episodes drop biweekly.
Episodes
In this episode, we talk about one of our favorite wines: Tannat. Papa Joe calls it the biggest of the big reds. This wine from the Madiran region of France, was brought to the new world by Basque settlers in the mid 19th Century, and has become the national grape of Uruguay. It only made its way to California in the 1990s, and is still sparingly grown in California and Virginia. Papa Joe's Wine Cellar is the only winery in Pen...
Today we discuss the family and work life differences with constant reversion to the food and wine aspects of Italian culture. We speak about the continental European influences mainly in the North, as opposed to the Greek, Spanish, Northern African, and Middle Eastern influences in the South. As also, we also talk about Pitt athletics and other local and regional issues.
In this episode, we discuss the differences in Southern vs Northern Italian cuisine and wine.
In this episode, we sample bottles 19-24 of the Costco holiday exclusive“ Around the World in 24 Wines.” These include the“ Latitude 40” Grenache, the“ Zille”Semi Sweet Red, the“Brass Rabbit” Pinot Blanc, the“Velvet Rider” Syrah Cabernet Sauvignon, the “Argosy Pirates ”Red Blend, and the “Nightfall” White Blend.
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In this episode, we sample bottles 7-12 of the Costco holiday exclusive “Around the World in 24 Wines.” These include the “Stacks and Stones” Famoso, the“Who’s Who” Pinotage, the “Trim Vine” Merlot, the “Octopada” Macabeo, “A Seaworthy Tale” Blaufrankish, and the “Palloncini” Rose. We also tell you about the greatest prank Papa Joe has ever pulled on Beth because this story is too good not to share!
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In this episode, we sample the first six bottles of the Costco holiday exclusive“Around the World in 24 Wines.”These include the“Lightning Strikes Again” Cabernet Sauvignon, the“Pastello” Pinot Grigio, the“Les Champ D’or” Merlot, the“Let Good Be” Red Blend, the“Classic Cruise” Sauvignon Blanc, and the“MendozaNights” Bonarda. We also have a new email for fan mail and questions! Ignore the complicated one we *try* to tell you at the ...
In this episode, we talk about all the notable Italian Americans in sports, why we love the New York Yankees and the Green Bay Packers (because of their Italians, of course!), and why one specific hockey coach will always be a favorite personality to the Talarico family. Sorry, we recorded this shortly before Tommy Cutlets’ short lived fame…
We're back after a long break. On this episode, we have a special guest, our very own Tom Hagen (Katie and Beth's brother and Papa Joe's son Matt Black). We discuss why Italian Americans love Mafia movies (even though, as everyone knows, the Mafia does not exist).
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In this episode, we start off with a few updates on the future of Papa Joe's Wine Cellar and jump into tasting some really good Southern Italian wines that Katie has chosen for us.
Our guests this episode are Patrick and Jess O'Shea, two of our best customers and best friends. We discuss many of the great times we have had with them since we opened Piazza Talarico.
In this episode of the Red Sauce Podcast, we discuss our very own Papa Joe's Vino da Tavola (table wine). A blend of Cabernet Sauvignon, Sangiovese, and Cabernet Franc, it is typical of wines that were traditionally called "Dago Red." If you are wondering how we can talk for 45 minutes about one wine from one small winery, this episode, as are most of our podcasts, is rife with our usual bullshit digressions.
Today we discuss the characteristics of Southern Italian Style wines and what differentiates them from the Tuscan, Bordeaux, etc. wines.
In this episode, we talk about Italian cured meats and our own experience with curing mostly Southern Italian salume (not to be confused with salami). As you have come to expect, this episode is full of bullshit Papa Joe digressions, as well as a few from Katie and Beth.
Today we talk about our origin; not only the origin of Piazza Talarico but the origin of the Talarico family in the US when our great grandfather "got off the boat." We also give a shout out to Damar Hamlin, who made great progress in his recovery on the day this was recorded.
Today we speak with our special guest, Madison Talarico. Madison is our niece and Grandma Deb and Papa Joe's granddaughter. Those of you who are regulars know Madison well. She works with us very often when she is not in school.
In this episode we talk about some of the food and personalities we encountered in a recent trip that Beth and Papa Joe took to New York to watch the Pitt basketball team and tour the three little Italy neighborhoods. We went to Arthur Avenue in the Bronx, Mulberry Street in Manhattan, and Little Italy in Brooklyn. We have made that visit many times, but always come back with some new ideas and meet some interesting old Italians ...
In this episode, we speak to Zack Talarico, our nephew, Papa Joe and Grandma Deb's Grandson, and aficionado of authentic Southern Italian food, vintage Ford trucks, and everything high tech.
Today we interview Larry Lagattuta, aka "Enrico" of Enrico Biscotti Co. He speaks about baking bread and Italian pastries, discusses growing up Italian in the Hill District, talks about a friend who is an international jazz celebrity, and other interesting topics.
Today we speak with Myles Capel, a part of our family and the Pitt family. Myles comes in to work occasionally on his days off from school. We took questions from instagram and some of our own. This is the first episode of our bonus series that we will publish between our biweekly episodes. More to come!
Today we talk about macaroni, fresh vs. dried, and why Southern Italians eat mostly dried macaroni. We also briefly touch on risotto and polenta, mostly in northern cuisine but we like both nonetheless.
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