Couverture de Sunday Dinner. You Don't Age at the Table. A Tavola non S'invecchia !

Sunday Dinner. You Don't Age at the Table. A Tavola non S'invecchia !

Sunday Dinner. You Don't Age at the Table. A Tavola non S'invecchia !

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Ep 114: On this episode we are grateful to have Melaina Balbo. Melaina is the founder of BIS, a frozen Italian sauce company making pesto and pomodoro with quality ingredients, sustainable packaging. Melaina believes convenience should not mean sacrificing flavor. And why family-style meals, food waste, protected Italian ingredients like San Marzano DOP tomatoes, and connection at the table support longevity and are important aspects of her company, and of Life. 00:00 - Why Eat Better Food Today is expanding its mission through the Sante Foundation 00:31 - Introducing Melaina Balbo and the BIS frozen sauce concept 02:17 - Her background in Italian literature and publishing 03:05 - Italian breakfasts, espresso, and cornetto after a trip to Italy and Greece 03:46 - From books to frozen sauce: how the BIS idea started 05:34 - Why frozen sauce beat jarred sauce for flavor and preservation 07:56 - Designing packaging to reduce waste and fit modern households 09:49 - Family cooking, Sunday sauce, and learning by doing 12:05 - Why family recipes are hard to pin down exactly 13:31 - Why Melaina prefers frozen over jarred sauce 15:03 - Food waste, oversize packaging, and the case for smaller portions 18:41 - Empty nesters, dietary restrictions, and portion control 23:24 - Ingredient standards for the pomodoro sauce 25:43 - Pomodoro vs marinara - why the distinction matters 29:00 - What San Marzano DOP really means 32:32 - Visiting Pompeii, Amalfi, and a farm-to-table Italian meal 34:28 - Starting the company and finding a commercial kitchen 42:13 - From concept to first store shelf 44:40 - Where BIS is sold now and how distribution is expanding 48:22 - What's next: pizza sauce, arrabiata, vongole, and broths 51:35 - Why family meals and connection matter for longevity 55:46 - A fast pesto trapanese recipe using BIS pesto 58:17 - Closing thoughts and mutual interest in each other's organizations At the Santé Foundation, which operates the Bishop Pilla Family Center, we know that eating better is not always as simple as making a better choice. For many people, convenience, price, transportation, and what is available nearby matter. #FoodEducationHope #food #longevity #Italiancuisine #sustainablepackaging #frozensauces #familydinners #ingredients #entrepreneurship Please visit our website https://eatbetterfoodtoday.com for YouTube videos, this week's recipe, interviews, books, research. Look for information on Melaina Balboa https://www.linkedin.com/in/melaina-balbo/ Melaina's BIS website https://eatbis.com What's In Season https://www.seasonalfoodguide.org/ Cleveland Kitchen https://www.clevelandkitchen.com/ Donate to Support our Center in East Cleveland https://www.thesantefoundation.org RECIPE R I C E T T A B I S Busiate al Pesto Trapanese made with BIS Pesto Genovese 4 SERVINGS 30 MINUTES I N G R E D I E N T S 1 lb busiate Trapanese (or gemelli) pasta 4 oz (2 pucks) BIS Pesto Genovese ½ cup Italian cherry tomatoes (canned or jarred) ¼ cup raw, unsalted almonds, crushed ¼ cup finely grated Pecorino Romano cheese BIS Pesto Genovese, frozen in ready-to-use pucks D I R E C T I O N S • Bring a large pot of water to a boil over high heat. • Generously salt the water: 2 tablespoons per 8 cups of water. • Cook the pasta to just shy of al dente (about 1 minute less than suggested). • While pasta cooks, gather the ingredients and prepare pesto. • Defrost BIS Pesto Genovese pucks (either in the refrigerator or in the microwave for 1–2 minutes). • Finely crush the almonds. • Add the pesto, tomatoes, pecorino cheese, and crushed almonds to a food processor. • Pulse and process until completely blended. • When your pasta is cooked, drain and reserve some pasta water. • Return the pasta to the pot with about half the pesto. Drizzle with pasta water and stir • with a wooden spoon over low to medium heat. Add more pesto and drizzle more pasta water • as needed until your pasta is fully coated. R E C I P E N O T E S CHERRY TOMATOES: If you are unable to find imported cherry tomatoes, you may substitute peeled fresh cherry tomatoes. When using fresh cherry tomatoes, use ¾ cup instead of ½ cup. LEFTOVER PESTO: Any leftover pesto can be kept refrigerated for 3–5 days. Do not refreeze.
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