Travel creator Penelope aka The Flyaway Girl shares the romantic story of how she came home to Gibraltar. From the sound of Llanito, the local language, to the flavor of frozen Sun Cola in a sawed-off carton, Penelope paints a delicious picture of the territory built on a historic rock. 

When Abe Zarate chose sobriety during the pandemic, he returned to his restaurant career with a new reality. Abe shares the logistics of working around alcohol without consuming it. This episode is a frank discussion about what it's like for wine professionals who decide to consume less alcohol. 

Brian Gelletly is a barista trainer with a sensitivity to caffeine. Brian and Rose Thomas share the secrets of beverage professionals who spend their days spitting out their favorite drinks In Modo di Bere's first episode about coffee.

When the waiter pours a taste of wine for you and it's your job to inspect that wine for flaws, while the sommelier and your fellow dinner guests look on, this episode is your guide to how to taste that wine with confidence.

Blind tasting—deducing the grape, age and geographic origin of a wine based on sensory analysis alone—can seem like the wine world’s most mystical practice. Wine flavor scientist Dr. Rachel B. Allison came on the Modo di Bere podcast to break down exactly how it’s done.

Sicilian American singer and folklorist Michela Musolino teaches Rose Thomas about the donkey as a symbol of the contadino through two southern Italian folk songs.

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Michele Thomas is a writer, sommelier and the manager and buyer at a neighborhood wine shop in Brooklyn. RT and Michele are old friends from RT's wine rep days. They get together to dish about the purpose of tasting notes, the art of wine writing, and how to welcome new drinkers into the world of wine.

Calabrian rhyming toasts. A drinking song from Padua. Kinetic toasts from France and Spain. Taiwanese dialect for “Bottoms up!” Never stop learning how to say cheers, wherever you go, whatever you like to drink.