Related Program: Foreman and Wolf on Food and Wine Pasta By Tony Foreman & Cindy Wolf • Mar 23, 2014 Related Program: Foreman and Wolf on Food and Wine TweetShareGoogle+Email Producers Segment is an interview with Giovanni Intilla, Export Manager of Rustichella d'Abruzzo, pasta factory in Abruzzo, Italy. Credit Rudolf Vlček Listen Listening... / 13:00 Listen Listening... / 18:12 Listen Listening... / 17:21 Producer Segment Tags: WYPR ProgramsTony ForemanChef Cindy WolfTweetShareGoogle+Email Related Content Hosting a Grand Dinner Party II By Tony Foreman & Cindy Wolf • Mar 16, 2014 Malpecque Oysters on the Half Shell, Sauce Mignonette Champagne, Jacquesson “Cuvée n°736” Extra Brut HOT HORS D'OEUVRE: Scallops with Roe in the Shell, Beurre Blanc & Fines Herbs Champagne, Gonet-Medeville “Blanc de Noirs” Brut NV COLD HORS D'OEUVRE: Poached Egg in Aspic with Carrot & Chive Flower Vouvray Sec, Foreau 2008 FIRST COURSE: Duck Consommé: Fresh Artichoke NO WINE SECOND COURSE: Whole Poached Salmon: Sauce Hollandaise Meursault Ier Cru “ Genevrières” François Mikulski 2008 Hosting a Grand Dinner Party By Tony Foreman & Cindy Wolf • Mar 10, 2014 Toby Simkin Good wine and the ingredients you’ll splurge on. Appetizers: caviar on oysters, shrimp, scallops and truffles Soup: Potato Leek Soup Consommé: egg whites, ground chicken artichokes, chives as garnish Basic Chicken stock from a whole chicken with rosemary, carrots and the top of the celery. Fish: Sole, salmon, turbot and monkfish. Producer Segment: Arnaud Weyrich of Roederer Estate in Mendocino Valley, focused on sparkling wines. Michelin Guide, Current Events and Cooking with Rice By Tony Foreman & Cindy Wolf • Mar 3, 2014 www.raventos.com Local village farming:Cal XimSant Pau d'Ordal Barcelona Local for seafood:Cap de CreusCadaquésGirona Fancy for seafood:Can BoschCambrilsTarragona Fancy conceptual:MugaritzOiartzunGuipúzcoa F&W Discuss Their Favorite Cookbooks By Cindy Wolf & Tony Foreman • Feb 17, 2014 Tony Foreman and Chef Cindy Wolf recommend the following cook books:Italian cuisine and wine LA CUCINA NAPOLETANAAuthor: Jeanne Carola FrancesconiEditor : Grimaldi Editori Book in Italian CUCINARE NELLE DOLOMITIAuthors: Heinrich Gasteiger, Gerhard Wieser, Helmut BachmannEditor : AthesiaBook in Italian GREAT ITALIAN COOKING – Le grande Cucina InternazionaleAuthor: Luigi CarnacinaEditor : Abradale PressBook in English F&W Discuss Their Favorite French Dishes and Cookbooks By Tony Foreman & Cindy Wolf • Feb 25, 2014 cbertel French cooking and cookbooks with the peer of Julia Child’s--- Anne Willan, giving an interview to Cindy and Tony.