Program 718: Pastas You Should Know; In Sardinia; Gelato

Italian food expert Fred Plotkin describes some of the unusual varieties of pasta that you can find in Italy — and the reason behind their different shapes.

Historian Jeff Biggers explores the Mediterranean island of Sardinia, where sites dating back to the Bronze Age are found across the island.

And tour guides from Tuscany and Sicily bring us the scoop on how to find the best gelato in Italy.

It's all "molto bene," on the next Travel with Rick Steves.

• Italophile Fred Plotkin, co-author of "Rick Steves' Italy for Food Lovers" (Avalon Travel)
• Historian Jeff Biggers, author of "In Sardinia" (Melville House)
• Anna Piperato, tour guide based in Siena, Italy
• Alfio diMauro, tour guide from Catania, Sicily

• Rick collaborated with Fred Plotkin on the book "Italy for Food Lovers."
• Fred posts links to his live Friday arts interviews on Idagio from his Twitter feed. He also posts episodes on YouTube.
• Jeff Biggers writes about the people and attractions of the island of Sardinia in his book "In Sardinia: An Unexpected Journey in Italy."
• Canto a Tenore is a vocal music tradition from the shepherds of Sardinia.
• Art historian Anna Piperato leads tours of Italy from her home base Siena, in Tuscany.  
• Anna explains how she ended up living in Italy.
• Alfio Di Mauro describes growing up on Sicily.

• "I'd like to make Italian-style gelato, but I've been unable to replicate the creaminess and the vibrant fruit flavors common to the exceptional gelato found in Italy. Where might I find such recipes?" (Chris in Chula Vista, California)
• "Where is the best gelato in Rome, Venice, and Florence? My favorite flavor is hazelnut and it seemed so much better in Italy than in any store in the US. Is it something in the air there, or just better ingredients? Why do so many Italians like Nutella gelato?" (Elinda in Deerfield Beach, Florida)
• "Can people with a lactose intolerance eat gelato without having stomach problems?" (e-mail from Stephanie in Boston)

• Moreno, "Sabor a Mi," Les musiques du Sud (compilation) / Al Sur (France)
• I Solisti Veneti, "'Adagio Tardissimo' from 'Concerto for Two Harpsichords and Orchestra' (Pergolesi)," Relax with the Classics, vol. 4 (collection) / LIND Institute
• SEL_LSC_1099_01601_Concerto_for_Strings_in_G_Major_RV_151_Alla_Rustica_1st_Mvt_APM
• Sarabanda, "Ballo Della Cordella," Sarabanda / Ethnoworld
• Bartender, "Don Raffe," 100% Recycled Music / (self released)
• Christophe Beck, "Bramasole," Under the Tuscan Sun (soundtrack) / Hollywood Records
• SON_SCD_0028_01601_Songs_Without_Words_Op_30_6_venetian_S_APM
• * St. Germain, "Latin Note," Tourist / Blue Note
• Rocco De Rosa, "Iquique," Italia (collection) / Putumayo
• Intro to Amparanoia, "Don't Leave Me Now," Latin Lounge (collection) / Putumayo
• Severino Gazzelloni, "Amarcord," Severino Gazzelloni Plays Nino Rota / CAM OST
• MYMA_JUST_0152_03401_E_L_Italia_Instrumental_APM
• dZihan & Kamien, "Ocean Air," Nikki Beach vol. 1 (collection) / Loungism Recordings
• Capercaillie, "Sardinia," Beautiful Wasteland / Ryko - Survival Records 
• Coro Bortigali, "Duro Duro," Sardegna: L'antologia (collection) / Recording Arts (also excerpted in web extra 2)
• SEL_SEL_5165_01301_Across_The_Sea_APM
• * Ray Barretto, "Summertime," Latin Jazz (collection) / Putumayo
• Jean-Luc Ponty, "Rhum 'N Zouc," Putumayo Presents the Best of World, Vol. 2- Instrumental (collection) / Putumayo 
• Chet Atkins, "La Dolce Vita," Travelin' /  RLG-Legacy
• Quadro Nuevo, "Tu Vuo' Fa' l'Americano," Italian Café  (collection) / Putumayo 
• MMIT_MMIT_0019_00201_Cocktail_Champagne_APM
• I Santo California, "La Dolce Vita Suite," Ciao Amore (collection) / Warner Bros.-Starbucks
• Squirrel Nut Zippers, "Pallin' with Al," Swing Around the World (collection) / Putumayo
• PRM_PRM_0048_02701_Danza_Poppolare_Sarda_sardinian_Folk_Dance_APM

* indicates filler music used during breaks

• Rick refers to "the summer heat of Italy" in this week's billboard.
• During a reset at 13:00, Rick notes that Fred hosts a live chat on the Idagio platform, Fridays at 2pm ET.
• At 41:58, Alfio describes how gelaterias in Italy have to keep up with demand in summer. At 44:24, Anna notes that the best ones are closed for the winter. Alfio adds that they stay open all year in Sicily.
• Rick asks about the Grom chain of gelaterias at 53:20.  Anna points out that their flagship store is in Torino, with outlets in places such as New York and Tokyo.
• Alfio describes a summer treat of gelato in a brioche bun, at 57:30, which he says was often lunch when he was a child.