{"id":8500,"date":"2019-11-04T12:42:07","date_gmt":"2019-11-04T11:42:07","guid":{"rendered":"http:\/\/rickzullo.com\/?p=8500"},"modified":"2022-01-23T14:16:43","modified_gmt":"2022-01-23T13:16:43","slug":"in-the-cucina-with-adina-antonucci","status":"publish","type":"post","link":"https:\/\/rickzullo.com\/in-the-cucina-with-adina-antonucci\/","title":{"rendered":"FCI 037 \u2013 In the Cucina with Adina Antonucci"},"content":{"rendered":"

Back in the fall 2017, my boss at Palm Beach Opera called me into his office to review an application for a marketing position that we were looking to fill. I glanced at the resume and saw that the candidate\u2019s name was Adina Antonucci. \u201cGreat! Una paesana<\/em>,\u201d I thought… or maybe even said out loud. But what\u2019s more, I noticed that she was a fellow blogger who seemed to share my passion for authentic Italian cuisine<\/strong>. Of course I gave her my immediate endorsement.If I had studied her resume a little more thoroughly at the time, I would have seen that she also had some serious credentials in content marketing and digital P.R.<\/strong> These skills became immediately apparent once we started working together, and in the subsequent months\/years, she has made my work days so much easier and more enjoyable. (But admittedly, it was her food blog that sold me off the bat.)<\/p>\n

<\/p>\n

In the Cucina<\/strong><\/h2>\n

The points that struck me the most about Adina\u2019s approach to good food were her priorities related to simple recipes and fresh, quality ingredients<\/strong> that are locally sourced. This is the very cornerstone to the Italian way of cooking and eating, which I experienced myself while living in Italy.<\/p>\n<\/p>\n

\u200bIn the U.S., th\u200bis concept now has attracted all sorts of associated buzzwords like \u201cfarm to table,\u201d \u201czero kilometer,\u201d and \u201clocavore.\u201d In other words, people who make a concerted effort to eat what\u2019s in season locally<\/strong>. And simplicity. Italians don\u2019t trust any recipes that have more than four or five ingredients\u200b\u2014and they should all be clearly identifiable on the plate.<\/p>\n<\/p>\n

Well, this is all fine and good when you\u2019re living in Italy. But my biggest challenge\u200b\u2014and my question for Adina\u200b\u2014is how can you replicate th\u200be Italian approach to food<\/a> (as closely as possible) while living in the land of fast food and chain restaurants?<\/p>\n<\/p>\n

This is no simple task. The U.S. food systems are set up to discourage these type of choices<\/strong>, and further, it makes them as expensive as possible. And in the end, you’re still left wondering if that organic tomato really justifies the tripled cost. They certainly don’t look<\/em> any better, and if they’re not in season, the chances are that they won’t taste much better, either. You’re left only with an insecure notion that (hopefully) you’re consuming less pesticides. <\/p>\n<\/p>\n

But I digress…<\/p>\n

\"adina<\/span><\/p>\n

Adina Antonucci<\/strong><\/h2>\n

According to the bio on her website, Adina is a South Florida-based marketing professional in the performing arts industry with a passion for good food. And while she did spend time in Florence, Italy \u2013 learning how to cook at Universit\u00e0 degli Studi di Firenze<\/em>, spot secret bakeries after midnight, and live like an Italian \u200b\u2014 she\u2019s mostly a self-taught chef with a deep appreciation for cheese boards, and a firm belief that there should always be bread at the table<\/strong>. Thanks to her Italian family and her boyfriend\u2019s appetite, she\u2019s had a lot of practice.<\/p>\n<\/p>\n

On her blog, Adina Cucina<\/u><\/a>, you\u2019ll find her simple Italian-inspired recipes, driven by quality ingredients, memorable moments at the table<\/strong>, and the personal stories behind them. \u200b<\/p>\n<\/p>\n

Furthermore, \u200bAdina was nice enough to share some of her knowledge on my other website, Eat Like an Italian<\/em>. Check it out here: Simple Italian Recipes in an American Kitchen<\/a><\/p>\n

<\/span>\"\"<\/span>\"\"<\/span><\/p>\n

\u200bI\u2019m a (mostly) self-taught chef with a deep appreciation for cheese boards and a firm belief that there should always be bread at the table<\/strong>.\u201d<\/span><\/p>\n

\u200bAdina Antonucci<\/p>\n

Click the link to check out other episodes and see my list of the best podcasts about Italy<\/a>.<\/p>\n

\nhttp:\/\/feeds.soundcloud.com\/stream\/705814429-rick-zullo-1-fci-037-in-the-cucina-with-adina-antonucci.mp3<\/a><\/audio><\/div>

Podcast: Play in new window<\/a> | Download<\/a> (Duration: 34:15 — 47.9MB) | Embed<\/a><\/p>

<\/p>

Subscribe: Email<\/a> | RSS<\/a> | More<\/a><\/p>","protected":false},"excerpt":{"rendered":"

In the Cucina with Adina Antonucci learning how to eat Italian in America<\/p>\n","protected":false},"author":1,"featured_media":8768,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,344],"tags":[230,61,130,345],"_links":{"self":[{"href":"https:\/\/rickzullo.com\/wp-json\/wp\/v2\/posts\/8500"}],"collection":[{"href":"https:\/\/rickzullo.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rickzullo.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rickzullo.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rickzullo.com\/wp-json\/wp\/v2\/comments?post=8500"}],"version-history":[{"count":1,"href":"https:\/\/rickzullo.com\/wp-json\/wp\/v2\/posts\/8500\/revisions"}],"predecessor-version":[{"id":11783,"href":"https:\/\/rickzullo.com\/wp-json\/wp\/v2\/posts\/8500\/revisions\/11783"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rickzullo.com\/wp-json\/wp\/v2\/media\/8768"}],"wp:attachment":[{"href":"https:\/\/rickzullo.com\/wp-json\/wp\/v2\/media?parent=8500"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rickzullo.com\/wp-json\/wp\/v2\/categories?post=8500"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rickzullo.com\/wp-json\/wp\/v2\/tags?post=8500"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}