Check out all the great events Laurie has on the calendar on her website at TheWineCoach.com/events including her newly announced Treasures of Tuscany Tour in May 2027.
What does it take to turn a family legacy into one of Brooklyn's most beloved Italian restaurants? This week, Laurie sits down with Chef Al DiMeglio, owner of Barano andSpirit Animalin Williamsburg, to explore the stories, techniques, and philosophy behind his acclaimed approach to Italian food.
Named after his grandmother's hometown on the island of Ischia, Barano celebrates authentic Italian cooking with handmade pasta, naturally fermented sourdough pizza, and a deep respect for tradition. Al shares how his family shaped his culinary journey, why natural fermentation is worth the extra effort, and the surprising pizza trick—using ice cubes—that has everyone talking.
You'll also hear why less is more when it comes to great pasta sauce, how to make better pizza at home (even without a wood-fired oven), what it's like judging chefs on Beat Bobby Flay, and why supporting neighborhood restaurants matters now more than ever.
Whether you're a pizza fanatic, wine lover, home cook, or simply appreciate a great hospitality story, this episode is packed with practical tips and delicious inspiration.
In This Episode
The story behind Barano and honoring his grandmother's hometown in Ischia
Why he opened Spirit Animal and his philosophy on natural wine
The science behind sourdough pizza and why fermentation matters
The surprising reason he puts ice cubes on pizza before baking
Simple techniques for making incredible pizza at home
The secrets to authentic Italian pasta sauce
Behind the scenes of judging on Beat Bobby Flay
The must-order dishes at Barano—and the wines he'd pair with them
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