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Christina Cooks: Back to the Cutting Board
The Macroterranean Way
Season 3
Episode 301
Chef Christina Pirello has spent her career straddling worlds: Mediterranean eating and macrobiotics with a bit of Chinese Medicine. Both focus on great food and wellness and the marriage of the two is a delicious and unique way to nourish ourselves. Recipes include crostini with black kale & agrodolce shallots, orecchiette with cauliflower, pine nuts & raisins, and fregola salad with zucchini.
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26:46
Call it tomato sauce or gravy, why is this dish so important to the Italian culture?
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26:46
Eating like an Italian is holding a deep respect for food and tradition.
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26:46
Christina meets a chef who adapts Italian dishes to be healthier and kinder to the planet.
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Christina cooks with an instinctive chef who to creates luscious meals for each customer.
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What is Italy doing for sustainability?
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How can we manage stress when stress is a part of life? Italians have a clue.
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In a home kitchen in Tuscany, Christina creates a luscious meal with her friend Sandro.
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Eating locally-grown food has become mainstream, but what does “local food” actually mean?
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How can we adapt our lifestyles to step a little lighter on our planet?
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Can kale save the planet? What is green living and why should we live that way?
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Choosing more plant and less animal food intake is our best shot at making a difference.
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Travel to Pompeii to cook with one of the coolest, strongest and finest cooks I know.