Speaker 1: I Am all in Again, Luke Steiner with Scott Patterson,
Speaker 1: an iHeartRadio podcast.
Speaker 2: Nadia Katerina Munno, known as the Pasta Queen. Here she
Speaker 2: is live in Living Color. She's an Italian chef, author,
Speaker 2: social media star celebrated for her authentic Italian cooking. Born
Speaker 2: in Rome, Italy into a family with a rich culinary heritage,
Speaker 2: she rose to fame sharing pasta reps, fees and tips online,
Speaker 2: charming audiences with her humor signature phrase just Gorgeous. Her
Speaker 2: best selling cookbook, The Pasta Queen, a Just Gorgeous Cookbook,
Speaker 2: showcases her passion for simplicity, quality ingredients, and Italian traditions.
Speaker 2: She inspires home cooks worldwide to embrace the beauty of
Speaker 2: Italian cuisine. Welcome to the podcast. It is a pleasure
Speaker 2: to meet you. How did you start this off? Have
Speaker 2: you seen Gilmore Girls?
Speaker 3: Yes? I have?
Speaker 2: What do you think?
Speaker 3: It's lovely?
Speaker 2: Lovely?
Speaker 3: Lovely?
Speaker 4: Yes, very very touching, lots of giggles, crying and yeah.
Speaker 3: It's a feel good show.
Speaker 2: Good old fashioned American values right there.
Speaker 3: Yes.
Speaker 2: Yeah. Do you think, Nadia that there are foods that
Speaker 2: work best for a romantic first date?
Speaker 3: Yes?
Speaker 2: What? What would those be? You know, what would the
Speaker 2: Italian take be on food and romance?
Speaker 4: I think the first thing, obviously, I think it's iconic
Speaker 4: is the vasta shape the spaghetti because it's very romantic
Speaker 4: and you can share it as well.
Speaker 2: As a lot of your Instagram photos the test there are.
Speaker 4: Yeah, and it's kind of romantic but also kind of
Speaker 4: like sassy. You know, all the greatest and most igonic
Speaker 4: pictures of women eating pastas, They're not eating pin They're
Speaker 4: eating spaghetti right right, got a.
Speaker 3: Little bit of an appeal.
Speaker 4: And I always think of something spicy, not too spicy,
Speaker 4: but with tomato and spice.
Speaker 3: For our first date.
Speaker 4: Now, if you don't like tomatoes, which is you know,
Speaker 4: very unlikely, you can always do like a creamy lemon spaghetti,
Speaker 4: very delegate and special.
Speaker 2: And there is that iconic photo that I've seen those
Speaker 2: throwback photos and it's I mean, who is it, Sophie
Speaker 2: l Wren? Is it with with the pasta?
Speaker 3: And oh yeah, so yellow.
Speaker 2: Italian stars.
Speaker 4: Yeah, all of the great iconic I think there's Marilyn Monroe.
Speaker 2: Is sure everybody seem.
Speaker 3: Everybody as is the spaghetti.
Speaker 2: Un and and quite brilliant that that you borrowed from that. Yes,
Speaker 2: it's just like it's it's I remember those photos growing up,
Speaker 2: and then when I saw your Instagram page, I went, ah,
Speaker 2: that's fantastic, that's really smart. Yeah.
Speaker 4: I mean I come like from I come from the
Speaker 4: south of Italy, were a lot more down towards I mean,
Speaker 4: I'm not supposed to say that, but it's the truth.
Speaker 4: There's a lot more farmers very in touch with nature.
Speaker 5: You know.
Speaker 4: I come from a long line of farmers back to
Speaker 4: the seventeen hundreds, and I think it's, uh, we grow
Speaker 4: up seeing all those iconic movies mixed with soap operas,
Speaker 4: so you go iconic Felini movies with soap operas. So
Speaker 4: you got drama, style and classic beauty all at once
Speaker 4: and pastaway in all the things I love into one.
Speaker 2: So you're a very cultured country girl. We would call
Speaker 2: we would call that a country girl in the United States.
Speaker 3: You know I'm a country girl. Yeah, yeah, yeah, I'm
Speaker 3: a country girl. Right.
Speaker 2: So let's get into you a little more. What inspired
Speaker 2: you to create a culinary travel series.
Speaker 4: I think it's basically like the story of my family's tradition.
Speaker 3: And in the series, you see.
Speaker 4: All of my family, my grandmother's, my cousins, uncles, brothers, sisters, kids,
Speaker 4: everybody's in it. There's a lot of episodes that I
Speaker 4: where I go around with my dad and and it's
Speaker 4: really the foundation pasta guins. So even the regions that
Speaker 4: you see that we explore, it's four different regions are
Speaker 4: all the regions that taught me how to.
Speaker 3: Cook from a very early age.
Speaker 4: I was born and raised in Rome, but I also
Speaker 4: lived for several formative years down near Naples. So all
Speaker 4: those regions have everything that explain why I do what
Speaker 4: I do now and what I love and my style.
Speaker 2: Of all those different regions you've traveled through definitely influences
Speaker 2: I believed.
Speaker 4: I've believed uh and and they taught me how to
Speaker 4: cook my style of cooking. You know Italy, it's very
Speaker 4: regional cooking all over from the north to the south.
Speaker 3: And the way pasta green is she's a Southern.
Speaker 4: Italian girl with the with the with some you know, extra.
Speaker 3: Belzo with you.
Speaker 2: You can tell a story every time you're cooking in
Speaker 2: a particular region. You can tell the story of that dish.
Speaker 3: Oh yes, yes, fascinating.
Speaker 2: So you can prepare that dish and entertain everybody with
Speaker 2: the origin story of the dish and the ingredients. So
Speaker 2: that's fat.
Speaker 3: Yeah, I think you would really love it.
Speaker 2: No, I lived in Italy for a little bit. I
Speaker 2: traveled a little bit through Italy. I was in Milan,
Speaker 2: I was in Como, I was in Fenenza.
Speaker 3: Yeah.
Speaker 2: Just absolutely gorgeous, man, it really is. It's just beautiful.
Speaker 2: And that that was a long time ago. So okay.
Speaker 2: So Laurelai and Rory's love for food is almost like
Speaker 2: a ritual as food becomes for most people. So how
Speaker 2: important are food rituals like family dinners and pizza nice
Speaker 2: in Italian culture? Tell us the real story?
Speaker 4: I mean, we are We're mostly about food, thank coffee,
Speaker 4: just like Laurela and Rory.
Speaker 3: So we've got we've got.
Speaker 4: I mean the misority of the day, I would say,
Speaker 4: especially where I come from in the South, we spend
Speaker 4: many hours of the day eating food and and it's
Speaker 4: a religious thing for us to spend Sundays together with
Speaker 4: with multi generations of family members, and we eat a lot,
Speaker 4: just like.
Speaker 3: You know, and gilmore girls, the fun and the.
Speaker 4: Joy and not being ashamed of eating with passion, you know.
Speaker 2: Right, And that's every Sunday, and that's every every family
Speaker 2: member that's available in that area. Multiple people cooking in
Speaker 2: the kitcheners everybody, multiple.
Speaker 4: Multiple people usually at least three generations in the kitchen.
Speaker 2: In the kitchen, all helping each other out.
Speaker 3: Grandmother, the mother, and the kids.
Speaker 4: You know, my cousins cook with me, and and then
Speaker 4: we have the parents and grandparents. Sometimes great grandparents too.
Speaker 4: If you're lucky, you get the great grandparents too.
Speaker 2: When done right, there's nothing like being in the presence
Speaker 2: of an Italian family that's serving you food and cooking
Speaker 2: you food, and it's like loving you through every second
Speaker 2: of that surface and that that that expression. It's just amazing.
Speaker 2: There's there. There was an experience I had in Louisville, Kentucky,
Speaker 2: an Italian restaurant from a from a guy from Naples,
Speaker 2: and he yes, crazy, it was the best experience.
Speaker 3: My god, they're so passionate.
Speaker 2: He brought out every dish in the kitchen and we
Speaker 2: were like stuffed. We're like, no, we can't take it anymore.
Speaker 2: He goes, no, no, no, no, no, there's more. There's more.
Speaker 3: I mean, especially if you acknowledge them.
Speaker 4: Yeah, and you kind of might compliment them that's the end.
Speaker 3: They will just keep all right.
Speaker 2: Because we were celebrat raiding him and his family, because
Speaker 2: his two daughters were there and his wife, and it
Speaker 2: was just this explosion of joy throughout the entire I
Speaker 2: mean it was like three hours.
Speaker 5: We were in there.
Speaker 3: Yeah, yeah, yeah, that's that's that's so Roco.
Speaker 2: If you're listening, we love you, buddy, and we're coming
Speaker 2: back to Louisville. Tell you that, man, is there a
Speaker 2: pasta dish that you think is underrated and deserves more attention?
Speaker 3: Underrated? Maybe I'm adri Shana.
Speaker 4: I don't know if you've ever had it. It's basically,
Speaker 4: uh like a tomato based carbon rap without without the
Speaker 4: egg and the eggs. It's Piggorino is one Charlie big
Speaker 4: on seazealed tomatoes, chili pappers smoked with white wine. Sometimes
Speaker 4: you put onions and then you have the big Orino romano.
Speaker 4: She is kind of melted into it, and you have
Speaker 4: to have it with bugadiivasta, which is another lovely basta
Speaker 4: shape that is I think super sassy and romantic.
Speaker 2: How just a personal question, and you don't have to
Speaker 2: answer this, how often do you cook at home? I
Speaker 2: mean you have a family. I know you have daughters
Speaker 2: and every day.
Speaker 5: Yeah, so do they know how lucky they are?
Speaker 2: They know?
Speaker 4: Yes, I mean now that some of my kids are older,
Speaker 4: they realized because they spend many times, you know, with
Speaker 4: friends at friends houses, and they finally caught.
Speaker 3: On the like they're blessed.
Speaker 2: Yes, And uh, let me ask you this. What's been
Speaker 2: the most rewarding part of sharing your recipes and connecting
Speaker 2: with people online?
Speaker 3: Making people happy?
Speaker 4: H And when I say making people happy, it's like,
Speaker 4: I think even getting them out of, you know, sad situations.
Speaker 4: And I've been told many times when I do meet
Speaker 4: and reads or book tours and they're like, oh, I
Speaker 4: was really in a bad place.
Speaker 3: You know, they had.
Speaker 4: A loss in the family, or they lost their job,
Speaker 4: or during COVID there was several like situations as well
Speaker 4: as day do day stressfulness. Really and somehow there's so
Speaker 4: many people And I didn't realize this until I was
Speaker 4: told they're like just tuning in even though I don't cook,
Speaker 4: you make me happy.
Speaker 3: And I forget about my problems. And I was like, WHOA.
Speaker 3: I didn't realize. I had not realized that is there.
Speaker 2: If someone is new to Italian cooking. What is the
Speaker 2: first recipe from your book that you would recommend?
Speaker 4: Spaghetti alpom doto and basil, simple, very quick, ten to
Speaker 4: fifteen minutes to make. But if you make it like
Speaker 4: how I make it, which I was stopped by a
Speaker 4: Michelin star Neapolidan chef, it would be the most unforgivable
Speaker 4: tomato and basils spaghetti you've ever had.
Speaker 3: Unforgettable, unforgivable, and I forgettable.
Speaker 2: All right, here here's a Gilmore question. Okay, if you
Speaker 2: had to create a Gilmore Girls themed pizza, okay, what
Speaker 2: toppings would reflect Lorelei and Rory's personalities?
Speaker 3: Probably a capriciosa.
Speaker 4: You know, we ever Roman, a Roman pizza called the
Speaker 4: Capricious Pizza. And it's got on it mushrooms, even eggs, salame, tomato, mozarella, artisokes, olives.
Speaker 3: I mean we're talking sometimes, audience. It's a capricious pizza.
Speaker 4: It's got a multi personality of sweet, punchy, spicy.
Speaker 3: You know, with a bits of margarita. So it's got
Speaker 3: all of it.
Speaker 2: Man, I'm hungry. All right, here we go. Last question.
Speaker 2: If you were coming to Luke Steiner, what would you
Speaker 2: order and where would you sit.
Speaker 3: Looks Doina, what would I order them? What would I see?
Speaker 3: I have to think about that.
Speaker 2: If you answer this question correctly, you could get recruited
Speaker 2: into the CIA. So just keep that in mind.
Speaker 4: Okay, So I would sin seems I got Unfortunately, I
Speaker 4: got addicted to burgers being in the US for nine years.
Speaker 4: I would sit by the window and eat a beautiful burger.
Speaker 5: Nice.
Speaker 2: Okay, you will. You may get a call from Langley
Speaker 2: that you might go. You might, you might, you might
Speaker 2: be a CIA operative. We just don't know. That was
Speaker 2: a perfect perfect.
Speaker 3: Oh did I answer correctly?
Speaker 2: Well, there's really no correct answer, but that kind of
Speaker 2: hit it out of the park.
Speaker 4: I gotta tell you, well, you know, yeah, you know,
Speaker 4: that's kind of my gifty pleasure that I literally love burgers,
Speaker 4: but nobody knows. So if I was a Looks diner,
Speaker 4: I would be by the window eating a burger.
Speaker 2: You can come by any time, anytime, Na. Katerina Muno
Speaker 2: the pasta Queen, and everybody run out get her book,
Speaker 2: The pasta Queen a just watch her show on Prime.
Speaker 2: What's the name of the show again, The Pasta Queen
Speaker 2: on Prime? Thank you so much for your time and please,
Speaker 2: since we were so limited on time and you're you're
Speaker 2: crazy busy, please come back, please, please.
Speaker 3: Anytime you want, anytime you want.
Speaker 2: Thank you so much, all.
Speaker 3: The thank you. Have a lovely rest of your week.
Speaker 2: You all right, Happy, Happy Christmas, Verry Christmas. You do, marry,
Speaker 2: greasy merry Christmas.
Speaker 5: All right? Bye, bye, hey everybody, and talk again.
Speaker 2: Follow us on Instagram at i Am all In Podcast
Speaker 2: and email us at Gilmore at iHeartRadio dot com