Make sure to subscribe below to listen on your favorite platform! Today we’re talking Italian condiments. From Calabrian and Cherry peppers to vinegars and some obscure ones you might not know about, we think you’ll enjoy this one.
OUTLINE:
00:0 Intro
00:3:31 – Cherry peppers
00:10:49 – Calabrian chilis
00:17:06 Sun-dried tomatoes and peppers
00:24:29 – Balsamic vinegars
00:31:24 – Gremolata
00:33:04 – Pestos
00:34:41 – Salsa Verde
00:35:44 – lemon/lime squeezers
00:38:41 – Who does the dishes?
00:42:37 – Kiss/mary/kill
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25 Comments
For your convenience, here is the outline with timestamps. Please like and share this episode. It helps a ton!
OUTLINE:
00:00:00 Intro
00:3:31 – Cherry peppers
00:10:49 – Calabrian chilis
00:17:06 Sun-dried tomatoes and peppers
00:24:29 – Balsamic vinegars
00:31:24 – Gremolata
00:33:04 – Pestos
00:34:41 – Salsa Verde
00:35:44 – lemon/lime squeezers
00:38:41 – Who does the dishes?
00:42:37 – Kiss/mary/kill
Jim with the idea! Ha!
this is one of the top five channels on Youtube. Bar None.
This couple is the new chip and joanna. And they have such personality, verve, knowledge and humor that they will be huge!
I like the balsamic that is aged from 12-20 years. It’s not cooked. The kind that is cooked to reduce, or flavored with fruit like fig or peach,etc. is a different product altogether. I like the good stuff on Caprese salad along with the best olive oil I can afford. They go together.
The cooked and flavored products might be fun to glaze grilled chicken or on fruits, but it is a different animal than the well aged, uncooked, unadulterated balsamic from Modena.
I live in southeast Georgia & this was a really interesting episode to me, getting to learn what Italian families in the northeast eat. I think that’s a big part of why I love your cooking videos too. I found Sip and Feast while sitting in a hotel room waiting for Hurricane Idalia to come through & I binge-watched your videos because there’s just something very comforting about watching you cook delicious food for your family & James taste testing & ranking everything is fun!
Gremolata is great on steak. Chimichura is a Brazilian gremolata. It seems to me it’s a mixture of any herbs, garlic, olive oil, lemon zest, and you drizzle it in a line across the steak, like a rib-eye.
Jim, great episode, very original and very useful info. I have always been afraid of those cherry peppers, but you talked me into it. The View needs to invite you to their show. If Joyce ever retires they need to slip you into her spot. You could silence Whoppi in a flash and that's a compliment.
Marconi or Pagliacci Hot Giardiniera on scrambled eggs. Breakfast of Champions!
I'm 77 and I use both cherry peppers and Calabrian peppers (from both domestic and imported, the imported are hotter), found my first Calabrians in a Giuseppi's in Levittown or East Meadow on Hempstead Turnpike. Now I'm ready for the rest of this episode.
T and J, pay attention to the weather for that Hurricane Lee. I'm watching Mike's Weather Page on YT right now, and he is mentioning Long Island and potential storm surge. His Chanel has a podcast called The Daily Brew that goes live at 9am and 9pm. We pay attention to him here in South Florida when the tropics get serious. So if and when your local authorities say evacuate, listen and take action, you New Yorkers are not use to these storms. And we just got a rude awakening on Florida's West coast this Summer.
I love that pepperonata. Sandwiches, eggs, almost everything could use a spoonful.
Super excited to get into this episode
Giardiniera on everything please.
Hi, Ms. Tara & Mr. Jim, another great pod! re: Balsamic Vinegar, there's a couple local restaurants that adds it to their oil & herbs for bread service: it's terrible! Do you think it's due to their brand or across the board? Thanks!
So interesting, thanks for all you do!
Love the show.! Have you ever made Scacce? My Sicilian grandmother made it for us and it's delicious.
Great show!!! I'm going to have to try and find some of those sundried peppers! I love that kind of stuff on sammiches. In fact I just ate my breakfast sammich – fried egg, mayo, cheese, lettuce and home made bread and butter pickles made with onions and green peppers. YUM!
They are everywhere!!!!! Know it alls, and just plain pure and unadulterated TROLLS. Mean nasty people who get off of being mean, and if you call them out, they tell you to quit bullying them. I've learned to ignored them.
One of my all time favorite sandwiches is: (open faced) toasted Tuscan pane, ricotta, s&p, roasted red peppers, drizzled balsamic glaze, and fresh chiffonade basil. Such a great combo of flavors and textures, and the Tuscan pane, made without salt, doesn’t overpower any of the ingredients.
I love your show so much. Clearly the two of you are so in love and clearly so collaborative which makes your show works so well.
I went out to find the cherry pepper hoagie spread— I have the jarred individual ones, but you’re right the “spread” aspect of the Calabrians Bemba took over!
The new thing is going beyond sun dried tomatoes 🍅 by baking your own slices for hours at very low temp!
No “music”! ❤❤❤❤ 🎉🎉🎉😂😂😂
Totally agree with you guys! All my life growing up I heard our Italian relatives from "back east" (mainly Pennsylvania) talking about "the old country" as if being in the U.S. was somehow inferior. Plus, we were way out here in California, so even that much more removed. But my mom (also full blood Italian) would always tell us "if they think the old country's so good why don't they go back? We're American". I am proud of my Italian heritage & culture but I am even more proud to be plain old red blood American.
Fascinating insights