Modo di Bere

Venice Spritz Magic

Rose Thomas spills the prosecco on Italian swears, her favorite Italian gesture, the ultimate spritz recipe, and the bartender travel advice that could cure your ennui. This travel story episode reveals more background about the name "Modo di Bere" and RT's frame of mind as she claimed permission to enjoy her first visit to Venice. Referenced in the episode: Bele Casel Prosecco from Asolo DOCGCa' Nigra Lagoon Resort 
If you love this show and want it to continue, support Modo di Bere on Patreon! www.patreon.com/MododiBere
 
Modo di Bere is a multiplatform educational media company created by Rose Thomas Bannister.
In addition to this podcast, she also makes:
 
A travel show! Watch + Subscribe to Modo di Bere TV  
A newsletter! Grab Modo di Bere Magazine at www.mododibere.com
Many friends! Meet them when you follow @mododibere on Instagram, TikTok, Facebook and Threads
 
Music composed by Ersilia Prosperi for the band Ou: www.oumusic.bandcamp.com
Buy their latest album at https://folderol.it/ou/
Produced, recorded and edited by Rose Thomas Bannister 
Audio assistance by Steve Silverstein
 
Ascolta il podcast in Italiano / Listen to the podcast in Italian 
Cerca Modo di Bere Italiano

A Lot of Life to Live: Sam Bail's Post-Alcohol Community

Sam Bail was feeling better. So much better that two months into her sobriety experiment, she knew she wasn’t going back to drinking alcohol. But she missed her softball team, and all the other relationships she made at her local watering hole—her “third place,” where she socialized when not at work or at home in a tiny apartment. And this is New York. In a city that has everything, was nursing a seltzer all night really Sam’s only option?
Find out what Rose Thomas thinks of Dry January, listen while she and Sam taste test a nonalcoholic sparkling rosé, and learn all about Third Place, the nonalcoholic bar that Sam Bail is opening in New York City!Sign up for Sam's newsletter at thirdplacebar.nyc
to hear about her pop up events. You can also find her on instagram @thirdplacebarnyc . 
If you love this show and want it to continue, please support Modo di Bere on Patreon! www.patreon.com/MododiBereFollow @mododibere on Instagram, TikTok and YouTube and sign up for the newsletter at www.mododibere.com.C'e una versione del podcast in italiano! Cerca Modo di Bere Italiano ovunque ascolti i podcast.Music composed by Ersilia Prosperi for the band Ou: www.oumusic.bandcamp.comAudio recorded and edited by Rose Thomas Bannister with assistance from Steve Silverstein.

New York is the Place for Giulia Álvarez-Katz

The gustatory glory of multicultural NYC has been food writer Giulia Álvarez-Katz's stomping ground for as long as she can remember. Rose Thomas dusts off her mixology skills with a custom Third Place cocktail in honor of Giulia's video series about the places where New Yorkers loiter, shoot the shit and congregate. RT and Giulia discuss the process, if any, of becoming a New Yorker. Giulia dishes on: Her favorite takeout. Breaking up at the bar. Experts. Accent shaming. The unofficial official cocktail of NYC. What it's like for the children of immigrants to learn the older generation's languages—or not. What drink to pair with zebra cakes from the deli. And which liquids to never, under any circumstances, transport on the subway.Follow Giulia's Third Space video series:instagram.com/giulia__akAlso: tiktok.com/@giulia_ak
Note: The Italian version of this interview will be published on Modo di Bere Italiano after the publication of the English episode.  This interview references strong language as well as strong drink. Watch for more info about RT's Third Space Cocktail on Modo di Bere's social media! If you love this show and want it to continue, please support Modo di Bere on Patreon! www.patreon.com/MododiBereFollow @mododibere on Instagram, TikTok and YouTube and sign up for the newsletter at www.mododibere.com.C'e una versione del podcast in italiano! Cerca Modo di Bere Italiano ovunque ascolti i podcast.Music composed by Ersilia Prosperi for the band Ou: www.oumusic.bandcamp.comAudio recorded and edited by Rose Thomas Bannister with assistance from Steve Silverstein.

Michaele Weissman on the Meaning of Bread

In her literary memoir The Rye Bread Marriage, author and food writer Michaele Weissman turns her skills with history, psychology and adventure to her own family story. This interview begins with the gonzo travel that led to Michaele's seminal book on specialty coffee. It goes on to describe the Latvian poetry and the loaves of bread that opened up Michaele's understanding in ways that surprised her as a writer and as a human being in love with a theoretical physicist war refugee. Born in Latvia at the dawn of World War II, Michaele's husband John grew up in a tiny village that felt lost in time. He arrived there on a harrowing journey where his mother smuggled the family across Europe on a currency of rye bread crackers and pharmaceutical Everclear. John's devotion to Latvian rye bread and poetry as recounted by Michaele is an extraordinary example of how recipes and proverbs serve as vehicles of cultural memory. The Rye Bread Marriage is an unvarnished relationship tale, an impressive piece of scholarship on language and foodways, and a riveting and reflective example of 20th century war literature. I hope you are moved to purchase the book after listening to this interview. I also recommend the audiobook! Here is Michaele's website:https://michaeleweissmanwrites.com/ If you are listening to this interview just as it's coming out, there is still time to sign up for Michaele's memoir writing class that starts January 14 (online via DC's Politics and Prose bookstore). If you missed it, don't worry, she works regularly as a teacher and coach, and you can stay in touch with her on instagram.
Yes, this is the same rye bread that I was eating with rye grain advocate Avery Robinson in S2E7. You can buy it in select specialty groceries and also order it online in the US by visting https://blackroosterfood.com/
If you love this show and want it to continue, please support Modo di Bere on Patreon! www.patreon.com/MododiBereFollow @mododibere on Instagram, TikTok and YouTube and sign up for the newsletter at www.mododibere.com.C'e una versione del podcast in italiano! Cerca Modo di Bere Italiano ovunque ascolti i podcast.Music composed by Ersilia Prosperi for the band Ou: www.oumusic.bandcamp.comAudio recorded and edited by Rose Thomas Bannister with assistance from Steve Silverstein.

Sparkling Wine from The Mountains: Trento DOC with Alessandra Caroni

As an advocate for small growers with her company Wine Soul, Alessandra Caroni educates us about Trento DOC, a sparkling wine made in the classic method from grapes grown in the Dolomite Mountains. Maso Martis is the organic brand she represents in Trento DOC. These wines from the Northern Italian region of Trentino area fantastic value for sparkling wine fans who are shopping outside the champagne box.
(For another example of champagne method wine, known as "metodo classico" in Italy, check out Season 2 Episode 6, where Susannah Gold explains this method with the example of another Italian sparkler, Franciacorta.)
Alessandra didn’t come from a winemaking family, but in Italy wine is just a way of life. Alessandra originally wanted to be a model. Instead, her foreign language study helped her become an export manager for a large Lambrusco company. An adventure tasting wine from the barrel at organic wineries all over Italy caused Alessandra to become so passionate about small farms that she changed the direction of her career so she could champion families who are involved with every part of the process of making wine.
Learn more about Alessandra’s company: winesoul.it
The wines that are described from the tasting are by Maso Martis: https://www.masomartis.it/en/
We also discuss Ferrari wines, which have nothing to do with the Ferrari car family--though they have been the official toasting wine of Formula One racing! Giulio Ferrari had a vision from the beginning of the 20th century that gradually inspired farmers to make traditional method wines in Trentino from the same grapes used to make champagne: Chardonnay, Pinot Noir, and Pinot Meunier. Recording with Alessandra was a spontaneous opportunity and we lacked an ideal location. As a result, there is some background noise. 
If you love this show and want it to continue, please support Modo di Bere on Patreon! www.patreon.com/MododiBereFollow @mododibere on Instagram, TikTok and YouTube and sign up for the newsletter at www.mododibere.com.C'e una versione del podcast in italiano! Cerca Modo di Bere Italiano ovunque ascolti i podcast.Music composed by Ersilia Prosperi for the band Ou: www.oumusic.bandcamp.comAudio recorded and edited by Rose Thomas Bannister with assistance from Steve Silverstein

Rye Revolution: Whiskey and Bread with Avery Robinson

Culinary historian and bakery manager Avery Robinson works with a nonprofit called Rye Revival, encouraging people to plant and enjoy more rye. Avery explains what’s special about rye for ecology, distillation, nutrition and cultural connection. He shares Yiddish drinking sayings and thoughts on drinking as an agricultural act while he and Rose Thomas taste Balcones rye whiskey and enjoy three types of rye bread from Black Rooster Food. 
There is a bit of New York City street noise early in the interview as a result of recording with the window open on a hot day in July.
Learn more about Rye Revival at ryerevival.orgOrder Black Rooster Rye Bread at blackroosterfood.comRead The Rye Bread Marriage by Michaele Weissman
If you love this show and want it to continue, please support Modo di Bere on Patreon! www.patreon.com/MododiBereFollow @mododibere on Instagram, TikTok and YouTube and sign up for the newsletter at www.mododibere.com.C'e una versione del podcast in italiano! Cerca Modo di Bere Italiano ovunque ascolti i podcast.Music composed by Ersilia Prosperi for the band Ou: www.oumusic.bandcamp.comAudio recorded and edited by Rose Thomas Bannister with assistance from Steve Silverstein
 
 
 

The Boot in 20: Lombardia (with Susannah Gold)

Susannah Gold returns as the expert on Lombardia for the Modo di Bere series The Boot in 20. For each of Italy's 20 wine regions, Rose Thomas asks an expert to bring the map to life, identifying major grapes, wines, soils and microclimates. Susannah tells stories about the region's history, considers the future in terms of climate change, and shares advice about planning a visit! What's the smallest DOCG in Italy? What do they call the grape Tocai Friulano in Lombardia? What does the Red Cross have to do with Italian wine history? Did you know there are over 60 varieties of Lambrusco? Susannah Gold knows, and after hearing her thrilling interview, you'll know, too, and you may just start planning a trip to a new Italian destination. 
The northern Italian region of Lombardia is home to the alpine nebbiolo of Valtellina and word-class sparklers of Franciacorta along with a dazzling array of other regions and wines, including Lugana, Oltrepò  Pavese, Lambrusco Mantovano and more. Rose Thomas and Susannah discuss the classic/traditional method vs. the tank method for obtaining sparkling wines and the history, vinification and exports of Italy's sweet wines. Susannah describes the three pillars of sustainability, history ancient, modern and medieval; and local products besides wine, including amaro, aperitivo, grappa, heritage grains, local salumi and world-famous marble. Check out Susannah's Vigneto Podcast, where she reviews wine books and talks sustainability.She also has a wonderful wine blog called Avvinare.Susannah is on Instagram @vignetocomms.Susannah offers many different services to wine producers and consumers through her website www.susannahgold.com.
If you love this show and want it to continue, please support Modo di Bere on Patreon! www.patreon.com/MododiBereFollow @mododibere on Instagram, TikTok and YouTube and sign up for the newsletter at www.mododibere.com.C'e una versione del podcast in italiano! Cerca Modo di Bere Italiano ovunque ascolti i podcast.Music composed by Ersilia Prosperi for the band Ou: www.oumusic.bandcamp.comAudio recorded and edited by Rose Thomas Bannister with assistance from Steve Silverstein.

Sublime Memories: Food and Wine Pairing with Joyce Lin

A conversation with Joyce Lin, sommelier, artist and food and wine pairing specialist. Joyce grew up in Taiwan and resides in New York City. She is a creative educator on social media, YouTube and her website, sipwithjoyce.com. Whether you prefer wine, cocktails, beer or bubble tea, there's something for everyone in this episode. Joyce and Rose Thomas discuss pairing creativity with a wine career and how encountering new cultures increases wine pairing skill. Which Italian wines go with Sichuan hot pot, Taiwanese fried chicken, stewed pork with garlic and five spice powder, or whole steamed fish with scallions, ginger and red chili pepper? You're going want to take notes--and you may want to write them on your shopping list!Joyce's website: https://www.sipwithjoyce.com/Sip with Joyce on YouTubeJoyce on InstagramIf you love this show and want it to continue, please support Modo di Bere on Patreon! www.patreon.com/MododiBereFollow @mododibere on Instagram, TikTok and YouTube and sign up for the newsletter at www.mododibere.com.C'e una versione del podcast in italiano! Cerca Modo di Bere Italiano ovunque ascolti i podcast.Music composed by Ersilia Prosperi for the band Ou: www.oumusic.bandcamp.comAudio recorded and edited by Rose Thomas Bannister with assistance from Steve Silverstein.

Through Bacco’s Door: Nobile News from Montepulciano

Rose Thomas interviews Andrea Rossi, president of the Consorzio of Vino Nobile di Montepulciano. Silvia Loriga, who works at the Consorzio, translates for Andrea. She also describes the medieval city where she was born in such a captivating fashion, Rose Thomas planned a trip to walk through the Porta di Bacco as soon as possible. Big news from the Vino Nobile DOCG is the new Pieve system, geographical subzones that should be rolled out on the labels of Montepulciano's top wines starting in 2024. The wines from Montepulciano—a place in Tuscany—are based on the Sangiovese grape. They are not to be confused with wines made from the Montepulciano grape popular with winemakers in the region of Abruzzo. If you love this show and want it to continue, please support Modo di Bere on Patreon! www.patreon.com/MododiBereFollow @mododibere on Instagram, TikTok and YouTube and sign up for the newsletter at www.mododibere.com.Puoi ascoltare questa intervista in italiano! Cerca Modo di Bere Italiano ovunque ascolti i podcast.Music composed by Ersilia Prosperi for the band Ou: www.oumusic.bandcamp.comAudio recorded and edited by Rose Thomas Bannister with assistance from Steve Silverstein.ssilverstein@earthlink.net

Mesa by Mesa: Advice from Navajo Artist Elmer Yazzie

Rose Thomas reports from a month on the road for Modo di Bere, a trip that’s taking her from Texas to New Mexico to Italy. After sharing a phrase from Salerno that she was taught by winemaker Silvia Imparato, RT relays similar advice from Elmer Yazzie, an artist and teacher who recently organized the third annual Indigenous People’s Day Trail Ride in New Mexico and the Navajo Nation. Elmer’s full interview will be published later on the Modo di Bere YouTube channel. Wherever this week takes you, don't forget to look around.
If you love this show and want it to continue, please support Modo di Bere on Patreon! www.patreon.com/MododiBereFollow @mododibere on Instagram, TikTok and YouTube and sign up for the newsletter at www.mododibere.com.Puoi ascoltare questa intervista in italiano! Cerca Modo di Bere Italiano ovunque ascolti i podcast.Music composed by Ersilia Prosperi for the band Ou: www.oumusic.bandcamp.comAudio recorded and edited by Rose Thomas Bannister with assistance from Steve Silverstein.ssilverstein@earthlink.net