023: Italy has the world's best sandwich topper (and it's not ketchup!)

Living Villa Cappelli

Not ketchup. Not mayo. Not even mustard. We think the world's best sandwich and hamburger topper is our Red Onion Jam (Cipolon'). After a few shout outs to some fans, we tell you just what goes into making this amazing product and what else you can do with it.

Topics we cover:

• Some help from our fans:
  • Susan W. who let me know the last couple of podcasts were in mono. Sorry guys!
  • Michele who had his own story the Italian last name Esposito and from Episode 005: Italian names: nicknames, family names, married names and more, and a correction about the coastline of Rhode Island from Episode 18: Why southern Italy is better than northern Italy.
• Paul's mother living with us now and the one tool that helps us a ton at the villa. Check it out here.
• How we added 700 sq meters to the villa (7534 sq. feet)
• Red Tropea Onions — what they are and where the come from
• Why British and French Red Onion Jam
• It does sound strange, but why it's so good
• Our questions about what the difference is between jams, conserves, preserves and marmalades. If you know the official answer, let us know at [e-mail]
• What we make our fruit conserves with
• Why Paul hates to see fruit on a tree that is not going to be picked
• Paul's idea for a new product line. What do you think? Let us know.
• The ingredients in our red onion jam (also known as Cipolon')
• How to use the red tropea onion jam
  • On a sharp piece of cheese (the salty sweet combination is amazing)
  • On a piece of bread with lardo
  • On a piece of salami
  • As the world's best sandwich or hamburger topper
  • On a nice piece of steak
  • In place of onions or caramelized onions to your sauces and other dishes
• How it lasts a long time in the fridge after opening
• Why Paul believes it's one of our most flavorful products, while I believe the Bell Pepper is