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Mr. Schwartz, your passion for southern Italian cooking is infectious. Mario Batali was the first chef that I can recall having popularized the simple, fresh ingredients of the rustic southern Italian kitchen. Thanks to you for keeping those fires burning. My parents are from Puglia and you have encouraged me to document my aging mother's traditional recipes. Buon gusto!

Please tell Mr. Schwartz to tell his publisher to make the contents of his new book searchable on Amazon. I feel I already have all the cookbooks I need and so, even though I enjoy his perspective and his stories, I need to see something new and special in his book that will cause me to plunk down my money. Thanks.

i miss arthur schwartz on the radio. it was great to hear him again.i would love to hear more food related segments, especially with the holidays coming up .

I ran across a reference to a dark, volcanic, Neapolitan wine called Mangia Guerra in several books of history and literature recently. My local wine store is drawing a blank with this wine. Do you have any clues?

Aha! I always questioned my Italian heritage because I am ALLERGIC to tomato plants and absolutely HATE raw tomatoes. Turns out I'm Italian after all....

As I'm listening I'm making coffee, this Jew who grew up in Westchester and lives on the Upper West Side, using Zabar's beans in a French press - and tossing in a bit of Rao's espresso. You can't escape it.

so bologna's cuisine doesn't qualify as "northern italian cuisine"? it's rather exceptional.

leonard, please allow your guest to tell his story without interrupting him. thank you.

two of my favorite dudes i know off this radio.

hey, have you 2 ever broken bread together? and if so please describe the meal.