The Restaurant Guys' Regulars
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The Restaurant Guys is one of the original food and wine podcasts, launched in 2005 by restaurateurs Mark Pascal and Francis Schott.
With roots as a daily radio show, the podcast features in-depth conversations with chefs, bartenders, winemakers, authors, and hospitality professionals—offering the inside track on food, cocktails, wine, and restaurant culture.
New episodes and vintage conversations because the best stories, like the best bottles, age well. Expect insightful, opinionated, and entertaining conversations about food, wine, and the finer things in life.
Contact: TheGuys@RestaurantGuysPodcast.com
The Restaurant Guys' Regulars
Authentic Italian Food vs. the Algorithm | Vincenzo Prosperi
This episode is only available to subscribers.
The Restaurant Guys' Regulars
Exclusive access to bonus episodes!Why This Episode Matters
- Italian food isn’t one cuisine. Vincenzo Prosperi explains why Italy’s regional traditions matter—and what gets lost when everything is reduced to pizza, pasta and red sauce.
- Authenticity and innovation can coexist. The question isn’t whether chefs should create new dishes, but whether classics should be changed beyond recognition and still carry the old name.
- Social media is changing restaurants. Vincenzo, Mark and Francis dig into influencer culture, food designed for photographs and the pressure on restaurants to pay for attention.
- Preserving tradition means supporting the people still cooking it. Vincenzo is shifting his platform toward regional chefs, family restaurants and food traditions that might otherwise disappear.
Banter
Mark Pascal and Francis Schott talk about why their restaurant events have never come from a marketing plan. They come from things they, their staff, and their guests can all get excited about.
They look ahead to their annual Big Night dinner and revisit the early days of their table-to-farm dinners, including one memorable attempt that involved hauling restaurant tables and a wood-burning grill to a farm... just in time for the rain.
The Conversation
Vincenzo Prosperi grew up in Abruzzo surrounded by his grandparents, great-grandparents and the food traditions that came with them. After moving to Australia, he saw the distance between the Italian cooking he knew and much of the “Italian” food being served around the world. His wife suggested he turn that frustration—and his passion—into what became Vincenzo’s Plate.
Vincenzo talks with Mark and Francis about the reaction videos that helped build his audience, from cream-laden carbonara to celebrity chefs taking liberties with Italian classics. But as reaction content became increasingly negative and crowded, he changed direction. Today, his focus is on teaching, ranking Italian products and using his audience to introduce viewers to regional Italian chefs and traditions.
The conversation expands into a bigger question: What happens to traditional food in a culture built around clicks, trends and influencers?
Vincenzo worries that regional Italian cooking is being replaced by a more standardized version of fine dining while small family restaurants struggle for attention. Mark and Francis see a similar problem in restaurants designed around what photographs well rather than what tastes good.
They also tackle the line between preservation and creativity. Vincenzo isn't against innovation—quite the opposite. But before you riff on a cuisine, you should understand what you're riffing on. A new dish can be anything you want it to be. Carbonara, however, has a history.
And yes, peas remain under suspicion.
Guest Bio
Vincenzo Prosperi is the creator of Vincenzo’s Plate, devoted to authentic Italian cooking and the traditions behind it. Born in Pescara in Italy’s Abruzzo region and now based in Australia, Vincenzo has built a worldwide audience through recipes, food education, product rankings and collaborations with chefs throughout Italy.
Timestamps
00:00 Great restaurant events are about creating memorable experiences
09:30 Meet Vincenzo Prosperi of Vincenzo’s Plate
11:30 Growing up with Italian food traditions in Abruzzo
18:00 Celebrity chefs, reaction videos and crimes against carbonara
25:00 Why Vincenzo moved beyond reaction content
28:00 Trust, sponsorships and building an audience without selling out
35:00 Is fine dining erasing Italy’s regional food traditions?
38:00 Influencers, restaurant economics and food made for Instagram
43:00 Innovation vs. tradition: when should a classic be left alone?
47:00 Mark and Francis remember an old-school trattoria in Italy
Info
Vincenzo’s Plate https://www.vincenzosplate.com/
Vincenzo’s Plate on YouTube https://www.youtube.com/@vincenzosplate
Events @ The Guys' Places https://www.stageleft.com/events/
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