From Melbourne to Rome: The Unexpected Path to Italy’s Food Underground | Ep 232 with Maria Pasquale

Summary

Podcast Summary: Founder's Story Episode: From Melbourne to Rome: The Unexpected Path to Italy’s Food Underground | Ep 232 with Maria Pasquale
Host: IBH Media
Release Date: June 18, 2025

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Introduction to Maria Pasquale and Her Passion for Italian Cuisine

In Episode 232 of Founder's Story, host Daniel engages in a vibrant conversation with Maria Pasquale, an award-winning journalist and best-selling author known for her latest book, Mangia. The discussion centers around Maria's deep-seated passion for Italy, particularly its diverse culinary landscape.

Key Points:

• Background and Personal Connection: Maria shares her personal ties to Italy, being born to Italian parents in Melbourne and frequently traveling to Italy during her upbringing.

  "My grandparents never immigrated to Australia. And so as a kid growing up in Australia, I used to travel to Italy on and off growing up. And you know, I was just enamored with Italy like so many people around the world are..." [00:33]

• Etymology of Mangia: She explains the significance of her book's title, drawing a direct connection to the Italian word for "eat," embodying her enthusiasm for Italian food culture.

  "The word mangia, Daniel actually means to eat in Italian. So I'm glad that even just the name of the book has got people getting excited about food and getting them hungry." [00:33]

Exploring the Diversity of Italian Regions

Maria delves into the rich diversity of Italy's regions, highlighting how each area boasts its unique culinary traditions influenced by historical migrations and local ingredients.

Key Points:

• Historical Influences: She discusses how regions like Sicily have been shaped by various cultures, including Normans, Romans, and Arabs, resulting in a distinct and diverse cuisine.

  "Sicily is such a dynamic food region... you've had the Normans, the Romans, the Arabs who have settled there. And so you have this distinct, diverse cuisine." [02:35]

• Regional Specialties: Maria points out unique dishes from different areas, such as apple strudel in the Alpine regions and couscous in Sicily, challenging the stereotypical Italian food perceptions.

  "You have things like apple strudel up north, which people might not kind of associate with Italian cuisine. But then down south in Sicily, you have things like couscous..." [02:35]

Inspiration Behind Mangia and Its Contents

The conversation shifts to Maria's motivation for writing Mangia and what readers can expect from the book.

Key Points:

• Challenging Stereotypes: Maria was inspired to showcase the vast array of Italian regional cuisines beyond the commonly known pizza and pasta.

  "Sometimes they'll say to me, gosh, you know, is that all you eat in Italy? Pizza, pasta. Pizza, pasta. And I'll say, no. There is so much more to Italian regional cuisine." [03:53]

• Promotion of Regional Pride: She emphasizes promoting the pride and tradition inherent in each Italian region's culinary practices.

  "It was about really promoting the diversity of all the regions of Italy and really promoting this pride and this tradition that we have of each of these regions." [03:53]

Travel Recommendations and Lesser-Known Regions

Daniel and Maria exchange travel insights, with Maria recommending both popular and off-the-beaten-path regions to experience Italy's full culinary spectrum.

Key Points:

• Recommended Regions: Maria suggests visiting regions like Sicily, Emilia Romagna, Piedmont, Friuli Venezia Giulia, Trentino Alto Adige, Abruzzo, and Molise Basilicata to experience diverse food and culture.

  "Sicily is such a dynamic food region... Emilia Romagna for me... Piedmont is another region... Abruzzo... Calabria... southern regions of Italy are starting to see some tourism." [05:10]

• Personal Favorites: She highlights Sicily and Emilia Romagna as her personal favorites due to their vibrant and dynamic food scenes.

  "Sicily is such a dynamic food region. And also Emilia Romagna for me." [02:35]

Practical Tips for Travelers and Food Enthusiasts

Towards the end of the episode, Maria offers practical advice for those planning to visit Italy, ensuring an authentic and immersive experience.

Key Points:

• Avoiding Tourist Traps: Maria advises against combining pizza and pasta in one meal, as it's uncommon among locals and typically seen in tourist-centric restaurants.

  "Don't eat them together. If you're in a tourist trap restaurant, you probably will see pizza and pasta together. Locals generally do not eat pizza and pasta together." [07:40]

• Blending In: She emphasizes the importance of blending in with locals to fully appreciate Italy's culinary offerings.

  "You always want to look like a local. You don't want to, you know, you don't want to act like a tourist at some places." [09:55]

Closing Remarks and Resources

Daniel thanks Maria for her insights, and Maria provides listeners with resources to follow her work and purchase her book.

Key Points:

• Connecting with Maria: Listeners can follow Maria on social media under the handle @Heartroam on Instagram and Facebook, or visit her website at Maria-Pasquale.com.

  "They can follow me on social media. My handle is Heartroam on Instagram, on Facebook and, and also they can [e-mail]." [06:54]

• Availability of Mangia: Maria assures that her book is available worldwide wherever books are sold.

  "My books are available across the world, anywhere books are sold well." [06:54]

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Conclusion

This episode of Founder's Story offers a deep dive into the intricate and diverse world of Italian cuisine through Maria Pasquale's experiences and expertise. From exploring the rich tapestry of regional foods to providing actionable travel tips, Maria underscores the importance of understanding and appreciating the local traditions that make Italian food culture so compelling. Whether you're a seasoned traveler or a food enthusiast, this conversation serves as an inspiring guide to discovering Italy's hidden culinary gems.

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Notable Quotes:

• "Italy is spellbinding. It really gets under your skin." — Maria Pasquale [00:33]
• "Sicily is such a dynamic food region... the Dolomites, you have this Alpine cuisine..." — Maria Pasquale [02:35]
• "Don't eat them together. If you're in a tourist trap restaurant, you probably will see pizza and pasta together." — Maria Pasquale [07:40]
• "You always want to look like a local. You don't want to, you know, you don't want to act like a tourist." — Maria Pasquale [09:55]

Transcript

[Host]

Hi everyone.

[Daniel]

Welcome back. So excited today because we're going to talk through all things food, dining, tourism in Italy. One of my favorite places, I mean, who doesn't like Italian food? But Maria Pasquale, an award winning journalist and best selling author who has a new book, Manga, which I'm really excited to read. I love Italian food. I'm getting hungry right now thinking about it, Maria. But what made you so passionate about Italy and then dining in Italy?

[Maria Pasquale]

Well, there's going to be something magic in the name because the word mangia, Daniel actually means to eat in Italian. So I'm glad that even just the name of the book has got people getting excited about food and getting them hungry. But my parents are Italian, they're both born in Italy. And so I was born and raised in Melbourne. But you know, we always had these really strong ties to Italy. My grandparents never immigrated to Australia. And so as a kid growing up in Australia, I used to travel to Italy on and off growing up. And you know, I was just enamored with Italy like so many people around the world are, because why wouldn't you be? I mean, the food is amazing, the history, the culture, there's just something about Italy. It's spellbinding. It really gets under your skin. And you know, and the gelato is great as well, so.

[Daniel]

Amazing gelato for sure. Why do you think people that have Italian heritage are so proud and excited about it?

[Maria Pasquale]

I think, you know, Italy just has this, this long history of, you know, it has, it has an ancient roots, but it has, I guess, such a, a short history of the Republic. You know, we kind of have this. The unification of Italy is only about 150 years old. And so it's so diverse. And that's what fascinating Italy as a country is, this amalgamation of regions. So anywhere you go in the country makes it interesting. So whether you're in Tuscany or the Amalfi coast or in Rome or the Dolomites up north or Sicily way down in the south, it makes it, you can have a different holiday wherever you are in the country. And so I think this pride that Italians have, it kind of, it's addictive and it's contagious. And I think that that's what makes Italy such a fascinating, fascinating place to be.

[Daniel]

So what's, what's one of your favorite places to a visit and then the other one would be to dine?

[Maria Pasquale]

Oh, that's a really hard question. It's kind of like asking someone that has kids to pick who their favorite kid is. But look Sicily, I think Sicily is such a dynamic food region. And also Emilia Romagna for me. And there you go. It's going to get harder. Just keep adding regions. Piedmont is another region. These are some, you know, and I've kind of listed the far north, the center, and the south to give you kind of three really diverse regions. Sicily is a region that has been, you know, there are so many different peoples who have settled there. You've had the Normans, the Romans, the Arabs who have settled there. And that means that you have this distinct, diverse cuisine. And that can be said also by the. Of the Alpine regions up north, where you have the Dolomites, you have this Alpine cuisine, which is so distinct and diverse. And so you have things like apple strudel up north, which people might not kind of associate with Italian cuisine. But then down south in Sicily, you have things like couscous, which some, you know, might not be a dish that you would associate with Italian cuisine. And that's just such a great example of how diverse Italian cuisine can be.

[Daniel]

So when you thought to write this book, Mangia, what inspired you? And then if somebody picks it up right now, what can they expect when they read it?

[Maria Pasquale]

Well, that was a good segue, I think, to probably what the inspiration was, you know, living here and having so many family. You know, so many times I have family and friends who come and visit, and they don't often get sick and tired of pizza and pasta, but sometimes they'll say to me, gosh, you know, is that all you eat in Italy? Pizza, pasta. Pizza, pasta. And I'll say, no. There is so much more to Italian regional cuisine. It's so diverse, it's so dynamic. And, you know, we have legumes and seafood. And, you know, there are some parts of Puglia where raw seafood, you know, where so many people associate that perhaps with Japanese cuisine. You know, we have, like, that's the sushi kind of capital of Italy, where you'll eat raw seafood on the banks of, you know, Bari. And, you know, I think for me, it was about really promoting the diversity of all the regions of Italy and really promoting this pride and this tradition that we have of each of these regions.

[Daniel]

You know, fascinating. I was in Florence. I looked up the number one rated restaurant on TripAdvisor was an Indian restaurant. But I have to say, I'm fascinated by these differences. So somebody tells you, you know what, Maria, I read the book. I'm super hungry right now. I need to go to Italy. I've never been before. Where should I start?

[Maria Pasquale]

Oh, I think, you know, yes, start with the big, you know, the big name cities and the capitals. But then please venture off into some of these regions that are lesser known. I think, you know, the Dolomites are starting to become a little bit more popular. Those regions up in the north, like Friuli, Venezia, Giulia and Trentino Alto Adige. But also some regions like Abruzzo, the region in Italy, the central regions where my family, for instance, that's my family heritage. That's a region that's an hour and a half from Rome. So it's not too hard to visit Molise Basilicata, which is the central south. You know, the center of the, you know, that arch of the boot. If you look at Italy, you know, has this distinct shape of the boot. Calabria, you know, some of these southern regions that, you know, up until, you know, maybe a decade ago, the southern regions of Italy had, you know, some tourism wasn't really a thing in southern Italy. But finally we're starting to see some tourism into those southern regions. And, you know, that's really starting to, you know, makes me really happy to see.

[Daniel]

I can't wait to go back. I was just in Venice and we stayed at the Amman in Venice, which was one of the best views of a lunch because I think the prince or king used to own the house that the Amman hotel is in. And it was amazing. It was like, it was like going to a museum inside of a hotel. So there's so much incredible places in Italy. I've never heard of some of these places. So I need to go back, I need to check this out. That's why we need to get manga. But if people want to get the book and they want to find out more information about you, how can they do so?

[Maria Pasquale]

Oh, they can follow me on social media. My handle is Heartroam on Instagram, on Facebook and, and also they can Visit@Maria Hyphen Pasquale.com and my books are available across the world, anywhere books are sold well.

[Daniel]

Maria Pasquale Mangia. I'm, I'm thinking about eating pizza right now after this conversation. I'm curious though, before we finish pizza or pasta.

[Maria Pasquale]

Oh, for me that's, that's hard pasta. But I definitely have to leave you with one tip for anyone that's watching or listening right now. Don't eat them together. If you're in a tourist trap restaurant, you probably will see pizza and pasta together. Locals generally do not eat pizza and pasta together.

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[Maria Pasquale]

Cancel CT mobile.com and tip from the locals here in Italy.

[Daniel]

Wow. Yeah, you always want to look like a local. You don't want to, you know, you don't want to act like a tourist. At some places. And I, I like that. I will never again eat pizza and pasta together in one meal, but I appre. I'm more of a pizza person, if I can be frank with you. And some of the best pizza gelato I've ever had was in Italy. But thank you, Maria, for allowing us to talk to you today about this and then also sharing with the world the amazing food and culture behind Italy. And I didn't even realize, like, how diverse of a place it is. So thank you for joining us today, though.

[Maria Pasquale]

Thank you so much. Enjoy and happy travels.