Nadia Cooks

Do you make marmalade out of your orange peels? Use overripe bananas for banana bread? Not perfect lettuce for gazpacho? If you answered yes to these questions, you will identify with chef Deborah Rivera Pittorino, the Greenporter Hotel & Spa owner and executive chef. A pioneer in the village of Greenport, in the North Fork of Long Island, NY, she also founded the Agro Council, to preserve agricultural heritage. Want to learn how to shuck an oyster? Sound on!

Hosted and produced by Nadia Furini, edited by Isa Pesce; background music by Francis Preve (Classique) from YouTube Audio Library.

It's more than listening to the "cracks" and timing them to perfection; it's creating blends and roasts that speak to people. Especially when cultural heritage bonds tribes. Master Roaster Ben Haile created the  “Native to Native” exchange, with a goal to develop cooperative efforts to support the Indigenous Organic Coffee Farms in Central and South America. Learn how his grandfather, Chief ThunderBird (Henry Bess),  revived  Shinnecock culture around 1946 by re-introducing Pow Wows; can you name the 13 Original Tribes of Long Island? Hint: read their coffee bags and enjoy your cup of coffee. Sound on!

Hosted and produced by Nadia Furini, edited by Isa Pesce; background music by Francis Preve (Classique) from YouTube Audio Library.

When a chef follows his/her passion, it translates into the food. The longer restaurant hours are never an issue when you are creating your staple dish, even when that happens by accident. Imagine the struggle of a young fourteen year old boy in regular school, when his mind is developing recipes. Learning techniques in a small environment, made Chef Auke Blom shine in many Michelin starred restaurants.Then, his very pure cuisine granted his first job in a Yacht, a world where he feels complete. The cherry on top? Last year, he started his line of “Feel Good Madeleines”, shipping dough of happiness all across Europe. To learn more about how you can be the chef and the star at your home, sound on!

Hosted and produced by Nadia Furini, edited by Isa Pesce; background music by Francis Preve (Classique) from YouTube Audio Library.

As a new #openlocalwine event to celebrate and support small local producers of high-quality crafted wines approaches, it's time to check out Long Island's growing wine industry! Always the educator, Nassau Community College professor Natalia de Cuba Romero loves sharing her knowledge gained from total immersion: covering the region as a writer, working in the tasting room at Paumanok Vineyards and exploring the wineries that have sprung up in the last 35 years. She explains why it is and isn't just like Bordeaux (hint, hint - the sea plays a big role), tells us about the successful varietals, and shares insider tips for getting the most out of your next visit to this charming agricultural surprise just two hours outside New York City. Cheers! 

Hosted and produced by Nadia Furini, edited by Isa Pesce; background music by Francis Preve (Classique) from YouTube Audio Library.

Não, não é coisa de “bicho grilo”, o consumo de chás vem de séculos, e, como sabemos, a bebida traz inúmeros benefícios. Com o propósito de elevar mais ainda o mundo feminino, a Bel Reis criou três blends. Dois deles trazem termogênicos para dar aquele gás no nosso dia a dia. E, para o seu drink alcoólico do final da tarde, prepare um cubo de gelo saborizado; já escolheu o seu?

Apresentação e produção de Nadia Furini, edição de Isa Pesce, trilha sonora: Francis Preve (Classique) da YouTube Audio Library.

Enrich your weekly menu with cocktail recipes from the aspiring young mixologist, Gio Giambrone, the Backyard Bartender. From his backyard in Astoria, Queens, he has been creating simple, homemade drinks and gaining not only followers, but also friends who trust his judgement of non-overpowering adult beverages. Do you prefer The Old Fashioned or The Godfather? Sound on!

Hosted and produced by Nadia Furini, edited by Isa Pesce; background music by Francis Preve (Classique) from YouTube Audio Library.

A diferença entre as vitis viníferas e as uvas híbridas americanas é perceptível na sua mesa, onde sentimos aromas únicos, e devem ser pareadas por assimilação, não contraste. Um clericot de entrada, junto com a abobrinha à milanesa, é uma ótima pedida. Depois, com o churrasco ou polenta com molho vermelho, aquele vinho tinho de respeito. Quem dá as dicas de hoje é o Filipe Panizzon, diretor de marketing da Vinícola Panizzon, empresa com portfólio de mais de 100 produtos.A história da vinícola é a do agricultor Ricardo Panizzon, que nomeou o vinagre em homenagem à esposa, Rosina. Você sabe com qual suco, o espumante cai melhor? Anota a receita do clericot que está no Instagram dos vinhos Di Mallo @vinhosdimallo e aumenta o som!

Apresentação e produção de Nadia Furini, edição de Isa Pesce, trilha sonora: Francis Preve (Classique) do YouTube Audio Library

Because these are life, ok? No judgement here, just deliciousness. Meet Erin Aronowitz, creator of Spinach & Bacon, a food blogger based in Philly, who also displays the nicest pictures of her wholesome recipes on social media. Capturing the best colors with natural light, her dishes are crowd-pleaser and her weekly menu on point; focus on meal preparation and cooking should be a bliss.

Hosted and produced by Nadia Furini, edited by Isa Pesce; background music by Francis Preve (Classique) from YouTube Audio Library.

“They don’t follow directions and don’t want to cooperate much”; it might sound like your family or workplace, but, in fact, we’re talking about ten to twenty thousand bees. Our guest James Konomos loves the hobby of beekeeping and doesn’t mind being busy like his girls. It is a true passion and a messy business, however, the benefits are priceless. Propolis, honeycomb and honey are just amazing products that nature has in store for us.

Hosted and produced by Nadia Furini, edited by Isa Pesce; background   music by Francis Preve(Classique) from YouTube Audio Library.

Picking up a burlap bag of coffee beans and putting them into the roaster is easy. Finding the perfect roasting point, is a completely different story. Continuing our conversation with Ebe Becker, licensed realtor and Do Brazil Coffee owner, we learn that those caffeinated beans pop, cool and get bagged. Did you try to blend it with coconut oil for a creamy drink? Full recipe and instructions for Pão de Queijo can be found here; ready to make it? Sound on!

Hosted and produced by Nadia Furini, edited by Isa Pesce; background  music by Francis Preve(Classique) from YouTube Audio Library.

You can compare the process of buying and selling a house to growing your coffee plant: long yet worthy. Meet Ebe Becker, licensed realtor and Do Brazil Coffee owner. Growing up in the coffee farms, she knows everything about the plant, from seed, to the flower, berry and grain. A distant cousin of the grape. Learn more about this very popular fruit that we transform into a drink and send questions our way. Sound on! 

Hosted and produced by Nadia Furini, edited by Isa Pesce; background  music by Francis Preve(Classique) from YouTube Audio Library.

Cerca de 30 tipos de madeiras podem ser utilizadas para os barris, onde a cachaça fica envelhecida, entre elas, agora em voga, Amburana e Bálsamo. Elas combinam com queijos e salames defumados; contudo, aquele destilado branco, mais comum, cai melhor com frutas. Entendeu a origem da caipirinha?A Aline Bucco e o Matheus Menegotto, da Casa Bucco, indicam as melhores para o drink típico brasileiro, e também a gama de destilados e licores que a empresa oferece, além da bela localização em Bento Gonçalves, na serra gaúcha. Já preparou sua caipirinha de limão siciliano com manjericão hoje?

Apresentação e produção de Nadia Furini, edição de Isa Pesce, trilha sonora: Francis Preve (Classique) da YouTube Audio Library.

Prensa francesa, Moka, cafeteira elétrica, café coado, classificações e temperatura da água são apenas algumas variantes neste vasto universo do grão.  A Kerlen Costa e o Eurico Albrecht do Café República foram até a Turquia, berço do café, e encontraram grãos brasileiros. Dá para acreditar? E a cor do café passado não equivale ao nível de cafeína. Quer melhor? Expresso na caipirinha ou um affogato de sobremesa. Aumenta o som!

Apresentação e produção de Nadia Furini, edição de Isa Pesce, trilha sonora: Francis Preve (Classique) da YouTube Audio Library.

It’s a very blessed episode; no one less than a Vicar, Father Joseph Gibino of Holy Trinity of Whitestone along with his Musical Director and Singer, Mr. Michael Zabrocki to play a beautiful tribute to Christmas, by sharing their family traditions with us. As a Sicilian, Father Joe does follow the seven fish dinner along with Lacryma Christi and Cucidati. Mr. Michael, being Polish, tells us not only about dinner, but also his Slavic tradition of Oplatek, a graceful way of wishing well to our loved ones. The preparation for December 24th at Midnight, and consequently the 25th, describes our heritages, and for what the holiday is, it should be magnificent.

Hosted and produced by Nadia Furini, edited by Isa Pesce; background music by Francis Preve(Classique) from YouTube Audio Library.

Potato Latkes with crème fraîche, mint and caviar. Your brain must be trying to process all the flavors, and your mouth is enjoying the ride. We welcome back chef Dan Pelles, who enlightens us not only on a wonderful menu, but also on the distinctiveness of olive oil. New world, old world, cold pressed, refined, unrefined. Like wine, it’s also a matter of taste. Listen to the chef, and you’ll identify their origin.

Hosted and produced by Nadia Furini, edited by Isa Pesce; background music by Francis Preve(Classique) from YouTube Audio Library.

A festive drink with five ingredients: eggnog, cream of coconut, evaporated milk, ground cinnamon and white rum. Or omit the rum for a kid-friendly drink. But how do you make it special? Listen to Freddy Soriano, IT Manager and Coquito expert, gifting his colleagues the best drinks for decades!

Hosted and produced by Nadia Furini, edited by Isa Pesce; background  music by Francis Preve (Classique) from YouTube Audio Library.

Caipirinha de limão com bergamota ou abacaxi com manjericão; quem já provou? Você também pode experimentar novos sabores que lembram festas, como pitaya, caju, e pomelo. Ouça as dicas de drinks com o expert no assunto, Eduardo Santos, o Dudu Drinks, Dudu das Caipiras. Por mais que eu prefira a cachaça na caipirinha, eu já aprovei a caipiroska com limão e gin. E você ?

Apresentação e produção de Nadia Furini, edição de Isa Pesce, trilha sonora: Francis Preve (Classique) da YouTube Audio Library.

Cities can change a lot in eleven years, especially in the eyes of someone who loves food. Meet Christen Clinkscales: food blogger/Instagrammer in Greenville, SC. The 4900+ followers came with her move back home, in a beautiful effort to help the town to support and promote the restaurant/food industry. Old buffets have been replaced with food halls and refined ingredients secured a spot on her palate. For lunch? Ease of cooking: sesame chicken with cauliflower rice.  

Hosted and produced by Nadia Furini, edited by Isa Pesce; background music by Francis Preve (Classique) from YouTube Audio Library.

Você conhece a região de Vinhos de Altitude, em SC? E o sul de Minas, onde existe inovação com a chamada “poda invertida”? O Vale dos Vinhedos no RS tem DO desde 2012, e a imagem do meu avô carregando o vinho de garrafão, não poderia estar mais viva na minha mente. E o Vinho Verde, cai melhor branco ou tinto com bacalhau? Anote as dicas do nosso convidado, Químico e Enófilo, Fernando Malanconi, e amplie sua adega. Tim tim!

Apresentação e produção de Nadia Furini, edição de Isa Pesce, trilha sonora: Francis Preve (Classique) da YouTube Audio Library.

When you are a composer but can't listen to music in your head, you are missing a key ingredient. Chef Jaime Stankevicius not only found his passion in cooking  but is also leaving an imprint in the Neversink community. Cooking is an act of love, Chef Jaime's honest cuisine is a perfect example of that. You eat with your eyes, then your nose, and finally, your mouth. Have you ever tried coleslaw with caraway seeds?

 Wishing you all an earnest Thanksgiving!

Hosted and produced by Nadia Furini, edited by Isa Pesce; background  music by Francis Preve (Classique) from YouTube Audio Library.

Você sabia que existem 4 escolas principais de cervejaria pelo mundo? E o processo artesanal, pode até ser feito em casa? Conosco hoje, Alexandre Fanfa Ribas, entusiasta e cervejeiro amador explica, com detalhes, os tipos de cervejas e as combinações com a culinária. Quer mais? Para tornar-se um exímio conhecedor, comece o final de semana, provando-as!

Apresentação e produção de Nadia Furini, edição de Isa Pesce, trilha sonora: Francis Preve (Classique) da YouTube Audio Library.

One night, at a very young age, Jeremy  Casilli  had his first experience in the business while covering for his older brother's shift. He was hired as a general manager at the age of 19, packed a lot into a little time, and won't ever let go of the pulse. From New York to Las Vegas, celebrity driven venues helped him create a new concept for his restaurants. On the menu: creamy polenta with truffles and roasted chicken. Hungry for more? Sound on!

Hosted and produced by Nadia Furini, edited by Isa Pesce; background  music by Francis Preve (Classique) from YouTube Audio Library.

A four burner stove, a fridge and a freezer, plus all the instruments connected. If you complain about New York City's kitchens, wait until you cook in the middle of the ocean. Let's review the concept of a small space, moving from Traverse City to Houston to "Bora La" (chef Cristina Corey's sailboat). Grab a pen and paper and learn how to make sour cream. Does it taste better than store bought? Hosted and produced by Nadia Furini, edited by Isa Pesce; background music by Francis Preve (Classique) from YouTube Audio Library.

"If you are a true man, come back tomorrow and start washing dishes" and so he did. Chef Dan Pelles hopped on a bus the very next day and started working at his favorite Italian restaurant at the age of 13, in Tel Aviv. From there, his passion only grew, ending up at the Culinary Institute of America and learning the basics of French Cuisine. We talked about butter and the need for our diet to change into a Mediterranean one; on his menu: hummus, tahini, spring peas soup and more! 

Hosted and produced by Nadia Furini, edited by Isa Pesce; background music by Francis Preve (Classique) from YouTube Audio Library.

Also Trunk or Treat, "dolcetto o scherzetto", give me something good to eat.  Our returning guests Michael Trent and Antonella Golia educate us all on many different world celebrations, including All Saints' Day and All Souls' Day. We celebrate Halloween, a pagan holiday the best way: with costumes and sweets, knocking on doors, seeing smiles and handing out candy. Isn't that life? 

On the menu: candy corn, banana cinnamon rolls, veggie medley with tomatoes from the garden, and much more!

Hosted and produced by Nadia Furini, edited by Isa Pesce; background   music by Francis Preve(Classique) from YouTube Audio Library.

She beat me to it; I thought I was young when I baked my first cake at 8 years old, but she was on a cooking show at the age of 3. Cooking everyday, Alessandra Ciuffo makes it all easy and fun. There is not a single day she doesn't find a new dish interesting. From "Rachael vs. Guy", to "Guy's Grocery Games" to Fordham University, visiting new places and creating her own recipes. On the menu: steak, pasta with zucchini flowers, two apple pies, roasted butternut squash salad, spaghetti squash al forno with ragu, Asian-marinated salmon salad with "bastoncini di zucchini". Drooling? Yes, I bet you are. 

Hosted and produced by Nadia Furini, edited by Isa Pesce; background  music by Francis Preve(Classique) from YouTube Audio Library.

The pandemic has impacted many lives and food pantry lines are longer now; yet this charity keeps New Yorkers on their feet. Teaching people how to make sweet potato hash browns is Geraldine Fermin's favorite lesson. Born in Venezuela, she loves making arepas and hallacas, their version of a tamale. Shrimp and grits, chicken avocado salad inside the arepa, empanadas Pabellon, grilled salmon, and tamales were on this week's menu. Hungry yet? Sound on!

Hosted and produced by Nadia Furini, edited by Isa Pesce; background  music by Francis Preve(Classique) from YouTube Audio Library.  

From a teenager's notebook, a dance studio came to life. Meet Elena Kampouris, Registered Dietitian, Nutritionist &, of course, Dance Studio Owner at Reflexion Dance. A strong believer of the 3 pillars of well-being, she teaches us how to read labels, not to fall into crazy diets or exercise 'til you drop. Oh and for the weekly menu: couscous, chicken oreganata, potatoes,spanakopita. Hungry yet? Sound on!

Hosted and produced by Nadia Furini, edited by Isa Pesce; background music by Francis Preve(Classique) from YouTube Audio Library.  ​

Some people are lucky, others are simply talented. Taking pictures with fans at Walmart, while in lounge pants might not be the ideal Monday morning; however, it can be done in style.  Meet Julia Perugini, Chief Baking Officer and President of Julia's Cookies. From Brazil To New York, then Arizona. Appearing in a couple of Food Network shows and her local TV station, this baker is not shy when it comes to creating her amazing  cookies. Feeling inspired? Sound on!

Hosted and produced by Nadia Furini, edited by Isa Pesce.   Background music by Francis Preve (Classique) from YouTube Audio Library.

Claiming he makes the best hummus in the world, Leo Campos joins Sonia Podkameni Brown and Shawn Brown to explain Jewish culinary traditions around the holidays. Let's celebrate Rosh Hashanah, welcoming 5781 with honey, apples and pomegranate; then we'll fast for Yom Kippor, and rediscover the taste of honey cake, a distant cousin of the Brazilian Pão de Mel.  Harvest ingredients are on the list for Sukkot; stuff Falafel into a loaded pita with tahini for Simchat Torah. Hungry yet? 

Hosted and produced by Nadia Furini, edited by Isa Pesce.  Background music by Francis Preve (Classique) from YouTube Audio Library.

In the constant quest of who came first: the chicken or the egg, Brook and Sydney, the Sibrian sisters are helping the family farm business to take off. They learned it does take more than monitoring the chicken coup at night so all your chicks develop and grow, as well as all the fruits and veggies. Let's talk the importance of from farm to table dining and to be sustainable, at least with herbs. Or tomatoes, cucumbers, zucchini, depending on your space and passion. 

On our weekly menu: a lot of grilling! Caprese salad, crab cakes, shredded chicken tacos, spaghetti bolognese and hamburgers. 

Bon appetit! 

Hosted and produced by Nadia Furini, edited by Isa Pesce. Background music by Francis Preve (Classique) from YouTube Audio Library.

Have you ever traveled from one extreme to another? Meet Mauro Vaisman, Small Business Owner who recently changed careers, after almost 30 (!) years in the publishing industry. Before this less sudden change, he left Rio straight to Minnesota, just like the Movie animation "Rio", except that it was in the late 80's. Remember how we have an extremist palate? It must be that Brazilian thing! 

On the menu this week: everything for your BBQ: rock salt, farofa (yucca flour), black beans, rice, chili peppers. For dessert: passion fruit mousse. 

Bon appetit!

Hosted and produced by Nadia Furini, edited by Isa Pesce. Background   music by Francis Preve (Classique) from YouTube Audio Library.

Did you grow up drinking coffee? Meet Antonella Golia, Confused Executive Mom - there is no better description for her. From New York to Sorrento, Positano, Furore, Napoli. La festa di san Giovanni Battista, with a Chiaroscuro Procession; a "pizza in the whole" to a "pizza with a Belvedere" (not Vodka).

Fragrant basil, strawberries, BBQ and a relaxed summer weekend. Hear the giggling? Excuse the children in the background, they are having biscotti, lemon cookies and pecan tarts. Are you hungry yet?

Hosted and produced by Nadia Furini, edited by Isa Pesce. Background  music by Francis Preve (Classique) from YouTube Audio Library.

How colorful is your menu? Blue cheese is not blue, but it made in this week. And a colorful salad, a risotto, a trip to California with pork loin with Brussels sprouts ; finally, rice & beans. You can't get more Brazilian than that.

This week we chat with Keyla Nogueira Cook: Chefpreneur (mom/expat) with a true passion for home cooking. An inspiration to new chefs, painting the food scene green and yellow, in the Steel City.

Hosted and produced by Nadia Furini, edited by Isa Pesce. Background  music by Francis Preve (Classique) from YouTube Audio Library.

Planning, cake, fudge. Oh, fudge! Is that in your weekly menu? Nadia makes sure to go to Greece, France, Brazil and Italy for dinner, and, of course, the USA in our interview!

Meet Michael Trent, a creative mind, paper artist, fudge/everything maker. A New Yorker in the countryside of Sao Paulo, Brazil, reinventing himself and finding amazing ingredients with the locals. And baking every single day. Ready for stories?

Hosted and produced by Nadia Furini, edited by Isa Pesce. Background music by Francis Preve (Classique) from YouTube Audio Library.

How well do you know our hostess? 15 questions under 5 minutes. Are you ready to start the weekend?

Hosted and produced by Nadia Furini, edited by Isa Pesci. Background music by Francis Preve (Classique) from YouTube Audio Library.

Ready for your weekly menu? Our hostess presents you with zucchini,fish, polenta, lamb, and beef, but not in the same casserole. 

Get your passport ready to listen to adventures of Chef Leo Campos, a Brazilian "kiwi" living in Auckland. From Porto Alegre to Miami, to southern Europe, to an American Kibbutz, back to Brazil, then Australia, Asia and finally, New Zealand! Thought being a chef is something easy? 

Hosted and produced by Nadia Furini, edited by Isa Pesce. Background music by Francis Preve (Classique) from YouTube Audio Library.

Our hostess Nadia Furini brings you menu ideas on what to prepare this week, with a wide variety of dishes.

Chef Damien Montecer stars and steals the show talking about vegetables, healthy lifestyles and world cuisines: from Bordeaux, to London, to New York, to Rio, back to New York and finally in Rio. And maybe a few trips inside Brazil. 

Are you ready to embark on this adventure?

Hosted and produced by Nadia Furini, edited by Isa Pesce. Background music by Francis Preve (Classique) from YouTube Audio Library.