In Istria, Lidia befriends the local fishermen and prepares a scampi and pasta dish alla Buzara.
In this episode Lidia and her friends make calamari Manfredi-style and pesto Trapanese.
Lidia makes roasted lamb shoulder, Montasio cheese crisps with Swiss chard, and fricos.
Lidia makes vegetable farro with tuna and tomatoes, and an almond tart for dessert.
Lidia makes chicken with artichokes and chicken with prosciutto.
Lidia makes a Sicilian salad and a scallopine with Marsala.
Lidia tosses cherry tomatoes with arugula over cavatelli.
Lidia makes bucatini all'Amatriciana and spaghetti Cacio e Pepe.
Lidia marinates sardines and prepares veal chops based on a recipe from Trieste.
Lidia makes poached eggs, steak, and a side of Tuscan beans and squash.
Lidia serves a luscious bowl of pasta filled with hearty chicken livers, but save room for dessert because she's cooking up a tasty Limoncello Tiramisu.
Couscous in Italian cuisine? Join Lidia and her friend Anna, who we also call the Couscous Lady, as they put together a delicate salad of orange, red onion, and olives, followed by a steaming bowl of seafood brodetto.
Lidia loves Naples; it's colorful and full of energy. Today she demonstrates Bucatini "mock" Amatriciana, or minus the meat, for a lighter version of this traditional dish.
It's all about Istria today as Lidia prepares a delicious mushroom sauce followed by delicious crepes filled with chocolate and hazelnut--a real local specialty.
Venice used to be the center of the spice trade, as Lidia explains. In this episode she visits the region of Veneto and then comes back to the kitchen to make mouth-watering beef cutlets garnished with aromatic cinnamon and cloves.
The people from Friuli are often called "polentone" or polenta eaters. Lidia celebrates this nickname as she shares recipes for polenta for breakfast, lunch, and dinner.
Many know of Tuscany, but have you heard of Maremma? Maremma runs along the coast, and despite its great food, wine, and art, is often skipped by travelers. Lidia visits with her friends from La... more
Lidia makes potato gnocchi and an apple pastry with a hazelnut crust.
Lidia makes scrambled eggs with truffles for breakfast followed by a risotto with coddled egg and white truffles for dinner.
Lidia makes macaroni and cheese!
Lidia and an old friend make homemade pasta and chicken livers.
Lidia makes baked cardoons, beef braised in Barolo wine, and delicious crescent moon-shaped cornmeal cookies.
Lidia makes Italian-style goulash with a side of potatoes.
Lidia makes a fig and beef stew with braised cannellini beans.
Lidia makes sauerkraut, a chickpea and pork minestrone, and a one-pot dish of sausage and cured pork.
Lidia makes gnocchi stuffed with prunes.
Lidia heads to Naples to discover the secrets of the wine of Feudi di San Gregorio, a region with its own unique soil.
Viewers get a taste of family history when Lidia visits Gaeta and spends time with Corrado's Nonna Lisa. There she learns the secrets to the perfect tiella, a cousin to deep dish pizza.
Lidia travels to Naples to experience the art of pastry-making. Back in the kitchen, she whips up pizzelle-the perfect pastry pocket-stuffed with escarole and sausage.
Lidia samples the rustic food and wine of the Maremma region with Joe.
Lidia travels to Maremma to learn about one of Italy's great grating cheeses: Grana Padano
Lidia heads into the woods of Maremma where she discovers such treasures as wild boar and porcini mushrooms.
Lidia visits the bustling city of Rome where she shops for some of its best-known ingredients.
Lidia samples the flavors of the sea with the fishermen of Gaeta and the flavors of the land in the marketplace in Rome.
Lidia explores Rome through the eyes of a vegetarian, paying special attention to the wonderful produce and cheese that Roman cuisine has to offer.
Today its a trip to Sicily, where the old ways of both fishing and puppetry have been preserved
Lidia hits the streets of Palermo to taste the some of Sicily's classic street food.
Joe gives a lesson in the art of the Italian aperitivo.
Lidia travels to Friuli to learn all about polenta.
Lidia travels to Friuli to learn the basics of Montasio cheese-making.
Lidia travels to Treviso to learn of the city's two treasures: beautiful architecture and even more beautiful radicchio.
Lidia celebrates Puglia, Italy's horn of plenty.
It's time to bake with Lidia! In Altamura, Lidia demonstrates the traditional methods of bread-making.
Experience the richness of the Langhe region as Lidia travels to Piemonte.
It's an adventure on the Adriatic when Joe gives a guided tour of the fishing boats and markets of Trieste.
Lidia heads home to Istria where she is joined by Tanya, who shows you the beautiful architecture of Groznjan and Motovun.
It's time to toast to the hazelnut as Lidia heads to Piemonte for the beloved fall harvest.
Joe and Tanya visit the melting pot that is Trieste...and learn of the city's role as a cultural crossroads
We return to Lidia's roots when we visit San Saba, Lidia's ancestral family home in Pula.
We're off to Puglia, where Lidia visits with Chef Zito of the restaurant Antichi Sapore to do some wild h
Lidia turns preserved salt cod into a creamy baked topping for polenta.
Lidia and Tanya tour Padova, a city that is still very much as it was back in the days of the Bard.
Instead of chicken, why not have duck tonight? While in Lombardy, Lidia visits Monica Maggiano and learns about how this accountant-turned-farmer raises her own chickens with care and attention, what they eat, and how they roam her farm. Monica helps us become better acquainted with the types of birds we eat, and back in the kitchen, Lidia demystifies the duck and talks about the Mallard, Peking and Muscovy. She then prepares a delicious and Crispy Roasted Duck, a simple Rice with Lentils, and a delectable Almond Cake for dessert.
Rice, rice and more rice! Lidia explores the realm of simple rice dishes in this episode. For years she has taught you how to make risotto; in this show, she exclaims, "Now I'm going to tell you how to "unmake it!" In addition, Lidia visits the noble and picturesque Principato de Lucedio rice farm and learns both the traditional and modern methods of harvesting rice. (Yes, she even uses a sickle!) Back in the kitchen, Lidia teaches us some of the simplest rice dishes that anyone can make, even if you have only 20 minutes to prepare dinner tonight. Learn how to make Rice with Butternut Squash, Rice with Fresh Sage, and Traditional Rice and Chicken.
You thought that Lidia had demonstrated every version of a good, basic tomato sauce? Well in this episode, she'll add an ingredient that just might surprise you. Apples! The northern, mountainous region of Trentino Alto Adige is "apple country" in Italy, and they use them everywhere. Lidia will visit the Consorzio Melinda apple orchards, climb the ladders and pick her own bushel before bringing you back to the kitchen to make a delicious Tomato and Apple Sauce for spaghetti, a Cauliflower and Potato Salad. To finish, Grandma joins Lidia for a Sweet Ricotta Dumpling with Strawberry Sauce.
Lidia has been friends with Carlo Galloni and his family for years, and in this episode, she takes the viewer to meet them and learn about the production of the "king" of Italian hams - Prosciutto di Parma. Outside of Parma, join Lidia and her daughter Tanya as they meet with Carlo and his family to discuss this centuries-old tradition of making Prosciutto di Parma. Back in the kitchen, Lidia makes two scrumptious dishes from the area - the Anolini in Chicken Broth and Veal Scallopine Bolognese, and her two granddaughters -Olivia and Julia - are present as her able assistants.
The Caprai family has been making wine in Umbria for generations and are best known for the production of a varietal that is very particular for the region. Sagrantino di Montefalco has a long history in Umbria - beginning with the Franciscan friars that first made it. This full bodied red is a perfect accompaniment to hearty, Umbrian cuisine. After Lidia walks through the picturesque vineyards with Marco to understand their philosophy of wine making, she brings the grape back to the skillet, in a super simple and seasonal Sausage in the Skillet with Grapes. She'll also share Meatballs in Broth and Honey Orange Crumb Cookies.
In this episode, Tanya takes you to one of her favorite "truck stops" near Gubbio and meets her father-in-law for a tour of this beautiful medieval town. While there she also gets a chance to savor the wonderful "Torta al Testo", a delicious and typical "sandwich" stuffed with all sorts of delicacies - prosciutto, taleggio, bresaola and arugula. Lidia will not only teach you how to make your own "Torta al Testo" at home but she'll also share a delicious and quick Veal Scallopine with Prosciutto, Garlic and Anchovy Fillets.
Lombardy's most famous city is Milan, and one of Milan's most famous dishes is the mouthwatering "Ossobuco alla Milanese" which is served on a Saffron Flavored Risotto. Lidia shows her daughter Tanya how to prepare these two rich and satisfying dishes in the studio but also takes you beyond Milan - to the lesser known Lombard city of Bergamo. While Milan houses one of Italy's most famous Renaissance paintings -Leonardo da Vinci's Last Supper, Bergamo is home to a contemporary "Renaissance Man" and dear friend of the family - Mario Donizetti. Lidia and Tanya will take you to his home and studio in this episode. Cody Hogan of Lidia's Kansas City stops by Lidia's house to share some of her favorite Milanese dishes.
Lidia knows that everyone is pressed for time these days and always looking for a quick, simple and delicious dish to put on the table for the family during the week. Her Chicken with Olives, Pinenuts and Celery Steamed in a Skillet, does the trick! Lidia asks "why did the chicken cross the road in this episode?" Well...to get to the olive grove of course! Lidia also visits with the Petrini family in the beautiful region of Le Marche and talks about the olive varietals particular to this region - especially the Ascoli olive.
Italy is known for its wine, but did you know that you can find a strong beer culture there as well? As you head up north, high in the mountains, beer making is actually quite a prominent part of the region's culture. But you don't only drink beer with your food; you cook with it! Joe and Tanya will visit the Pfefferlechner artisanal brewery in a scenic Tyrolean location that evokes the Austrian Alps. Chef Billy Gallagher of Becco restaurant joins Lidia back home to make Beef Chuck Braised in Beer, Whole Grain Spaetzle, and Delicious Baked Apples.
Lidia's friend Vittorio Beltrami has a look very similar to Albert Einstein. And his genius is cheese! Lidia will visit Beltrami's farm in Le Marche where he tends to his precious animals. You'll witness his passion for cheese making before heading back to the studio with Lidia where she makes Lamb Chunks with Olives and a simple Stuffed Quail in Parchment - a technique that can be used with other poultry as well.
Emilia Romagna is known for its Prosciutto di Parma, its balsamic vinegar and rich egg yolk pasta. The women of Le Sfogline pasta making shop in the city of Bologna are well known by the locals for their delicate pasta making tradition. These hand-rolled, razor thin, nearly transparent pasta sheets are used to make some of the most delicious comfort food you can find in all of Italy. Back in the studio, Lidia uses this tradition to make her fresh Tagliatelle with White Meat Sauce and a delicious Walnut Pesto.
This episode features a true comfort food, Veal Chops with Fontina, along with a delicoius Fondue Valle d'Aosta-Style, and a great Roasted Pepper and Olive Salad with Fontina and Creamy Mustard Dressing. The protagonist of this episode is the creamy, pungent fontina cheese from the mountains of Valle d'Aosta. Lidia will take you to the real source of this powerful regional product - the cows -who head up and down the rich and fertile mountains where they eat particular grasses that ultimately affect the taste of the milk and the cheese that comes from it. Leave it to Lidia to meet the characters behind the product, and even milk one of the cows that produce the cheese!
Hearty foods dominate this mountainous landscape and are interestingly paired with high quality French-style wines. Valle d'Aosta exemplifies true border cuisine. In this episode, Lidia will visit with her dear friends at Les Cretes winery, whose roots go back to the 1700s and are descendants of the original owner who came to Italy from France. The hearty food prepared in this episode includes Polenta with White Beans and Black Kale; a Beef Fillet with Wine Sauce and a scrumptious Chocolate Biscotti Pudding.
Every region in Italy has its traditional pasta products and in Umbria, strangozzi is the particular shape that reigns. These delicate handmade pastas are omnipresent in this region, and Lidia takes you to the Caprai winery where some of the local women show you the tradition. The two deliciously simple sauces, Tomato Sauce with Bacon and a Chard and Almond sauce, can be paired with strangozzi or any dry pasta if time is an issue.
he scenery in Umbria is breathtakingly simple, tranquil and somewhat mystic. In this episode, the viewer is invited to witness this beauty, along with an age old tradition of making ceramics, together with two passionate artisans -one from the town of Gubbio and the other from Deruta. Then Lidia prepares a super simple Baked Fish with Savory Breadcrumbs inspired from the region and finishes the meal with an innovative way to recycle bread and create a dessert that is fit for a king-the Chocolate Bread Parfait.
The border region of Trentino Alto Adige is associated with foods that might not sound very Italian to many viewers. In this episode, Lidia and Tanya visit the scenic Alpine town of Merano - a multi-cultural Italo-Germanic town where the food and culture beautifully demonstrate the border cuisine and culture of the area. With apples being a dominant product of the area, Lidia brings back a delicious twist on apple sauce - actually made with horseradish. Her other two delicious recipes are the typical Canederli, or fried potato and celery root dumplings, and Beef Rolls with Mustard and Vegetables.
In this episode, Lidia and Tanya explore their favorite Bolognese culinary and cultural highlights. At the heart, will be Bologna's renowned food emporium, Tamburini, a cornucopia of great artisanal regional products. Tanya will add a tour of a few of her favorite architectural highlights of Bologna. Chef Mark Ladner, from Del Posto Restaurant in New York, is Lidia's guest on this show, and the recipes include Fresh Pasta Dough, pasta fillings including Squash, Chard and Ricotta, as well as several typical shapes for the pasta such as the tortelli, cappellacci and tortellini.
It's all about comfort food in this episode of Lidia's Italy where Chef Fortunato Nicotra of Felidia joins Lidia and together they make a heart warming Beef, Potato and Cabbage Casserole. Lidia starts the show with another great dish-a hearty Bread and Fontina Cheese Soup--for a foggy, cool day in this beautiful mountainous region known for its background of the snow covered Monte Bianco mountain. Also famous in this region are the breathtaking castles, and Tanya will introduce you to a few of her favorites, including Issogne and Fenis.
Although wine is king in most Italian regions, Trentino Alto Adige is actually known for its artisanal beer making. Joe and Tanya will visit the Birreria Pedavana, an old brewery that illustrates the dual "citizenship" of the area, influenced by Germany and Italy. And leave it to Lidia to bring the beer back to the kitchen, using it in a simple Chicken with Beer recipe. She'll also prepare Dumplings with Speck and a Celery Root and Apple Salad.
Le Marche, just east of the more well-known region of Umbria, is still somewhat undiscovered by tourists. It's a region famous for its mountains and herds of sheep and great cheeses, its olive oil but also its beautiful coastal areas. In this episode, Lidia visits with a dear friend of her son-in-law's father, who knows this region quite well. After clamming for some of the beachside town's famous seafood, she'll then head back to the kitchen to prepare Spaghetti with Clam Sauce, along with a Ziti with Tuna "Ascoli" Style-in honor of Le Marche-the town that has brought us some of the world's best olives. Lidia also prepares a delicious Zucchini and Olive side dish in this episode.
Lidia loves the region of Abruzzo! She describes the people here as welcoming, giving and jovial, and the hearty food of the region left her with such fond memories. In the Abruzzese kitchens, Farro-a kind of wheat berry-is cooked as a whole grain and is manufactured in many shapes - both by small artisanal pasta makers and larger pasta companies. Lidia makes this pasta with arugula and ricotta. Following her main course of Lamb with Olives, she creates the deliciously fun Scrippelle - which look like fettuccine - and tosses them in a hot caramel, citrus and apricot sauce for dessert.
The stuffed veal breast featured in this episode-known as the Cima alla Genovese- was first presented to television viewers by Lidia on the classic Master Chefs series with Julia Child. Lidia says that stuffed veal breast can be found in many regions but it's the Genovese style that she feels is one of the most distinctive and delicious and still is one of her favorite Ligurian dishes.
Sardegna is known for its beautiful beaches and delicious seafood, but there is also the lesser known rustic fare of the hills and mountains. During Lidia's travels inland, she discovered the wonderful homemade pastas of the region including the malloreddus - a loosely formed dumpling-like pasta. She pairs it with a delicious Sausage and Tomato sauce and then invites her grandsons, Miles and Ethan, to help her in the kitchen make a Semolina Pudding with Blueberry Sauce for dessert.
The fare of this region is pasta, vegetables, mountain cheese, (such as pecorino or provola), lamb, and pork. Uncomplicated, yet complex, flavors reign supreme, and are rolled into every freshly made pasta dish throughout the region. Back at home, Lidia teaches her son, Joe, all about the flavors of Basilicata, laid out in three simple pasta dishes, including a Bucatini with Sausage, Ditalini with Broccoli Rabe, and Rigatoni with lentils.
What unique and favorite regional product of Calabria did the Queen of England have delivered regularly to the castle's kitchen? That would be the Tropea onion, a purple torpedo-looking sweet onion that is used to enhance the flavor in much of Calabrian cuisine, and whose healing properties have been promoted since Roman times. When not the Tropea onions, you can surely find the heat from all the peperoncino that is used to add spice to the cuisine, and is found in every household. Lidia prepares some fantastic Calabrian dishes including her Sweet Onion Soup, some Spicy Calamari and for dessert, Sesame Candy.
This episode focuses on the cruciferous vegetable-the cauliflower-one of Lidia's favorites! Molise, the youngest Italian region, has rich farmlands, and some of the treasures of their agricultural landscape are delicious legumes, broad beans, potatoes, cheese, and cauliflower. In Lidia's kitchen today, she makes Gemelli with Cauliflower - a simple, delicious and healthy dish as well as simple Fresh Pasta Squares with Beans and Bacon.
Lidia makes a Calabrese salad and an eggplant, onion, and potato dish. She also uses a simple combination of olive oil, lemon, capers, and garlic to create steamed swordfish Bagnara-style.
Lidia makes a delicious baked Fregola casserole prepared with handmade pasta pearls accompaniedby a sauce of pancetta, onion, and plump cherry tomatoes. She also makes roast lobster with a homemade breadcrumb topping.
Join Lidia on a visit to the region of Molise, an area well known for its olive oil and fresh fish. Lidia prepares a delicious fish soup with vegetables and taccozze pasta with sea bass. With a combination of different vegetables, a variety of fish, and of course fresh pasta, you can experience what this wonderful region has to offer.
Join Lidia as she travels to Liguria, a region all about fresh herbs and vegetables. Lidia begins by making a simple rice and zucchini crostada with fresh dough and ricotta cheese. She is then joined in the kitchen by Chef Mark Ladner of Del Posto, who helps her make stuffed vegetables by using fresh tomatoes, mushrooms, peppers, and zucchini, and a refreshing bread salad with summer vegetables.
Lidia travels to Basilicata, a small region known for its fish and lots and lots of spicy peppers. Join Lidia in the kitchen as she makes spaghetti alla ziff, a simple pasta dish with three important ingredients - oil, garlic, and peperoncino. She then cooks up a baccala in a spicy and tangy sauce made with garlic, wine, and peppers. Accompanying this fish are Lidia's zesty potatoes made with garlic and peperoncini.
Join Lidia as she travels to the hills of Calabria a region known for peperoncino and onions from the town of Tropea. Lidia begins her journey by creating a shepherd's rigatoni with sausage, Parmigiano Reggiano, and basil. She then makes shepherd-style pork chops with stuffed fresh figs.
Join Lidia as she experiences Molise's true culture by making a pasta dish made with calamari, scallops, and shrimp in an olive oil and garlic sauce with fresh cherry tomatoes. Lidia also makes an octopus sauce with black olives, peperoncino, and lots of onions. For dessert she makes fried ricotta balls drizzled with marmalade.
Lidia travels to the Italian island of Sardegna where she catches fresh lobster for a refreshing salad filled with celery and tomatoes in a light egg dressing. With the help of her son and granddaughter, Lidia cooks up braised cauliflower with onions and olives, along with pasta tossed with a cold tomato mint sauce.
Lidia travels to Liguria, a region all about flowers, herbs, and lots of vegetables. With the help of her granddaughter Julia, Lidia creates a soup filled with fresh vegetables. Then Lidia's grandson Lorenzo helps make pasta with string beans and potatoes in a fresh pesto sauce. And to finish off the meal, Lidia and Lorenzo make a delicious cherry jam tart.
Lidia travels to Calabria, a region with beautiful beaches and rugged mountains. With the help of her son Joe, Lidia creates a baked cavatapi in a tomato sauce with fresh provolone, as well as chicken with homemade stuffing. And to end the meal, Lidia and Joe make tasty almond biscotti.
Join Lidia on the beautiful island of Sardegna, where she uses her three favorite ingredients: tomato, cheese, and eggplant. With the help of her son Joe, Lidia creates a wonderful baked eggplant in tomato sauce and baked eggplant with onions and fresh tomatoes. And for dessert she makes a delicious prune torte.
Witness a marriage of flavors as Lidia travels through the beautiful region of Basilicata, where she makes a traditional wedding soup full of escarole, fennel, and meatballs. And if you love fish, then you will love Lidia's fish soup with monkfish and grouper in a simple garlic and wine broth. Lidia ends the meal by making spaghetti topped with baked cherry tomatoes.
Join Lidia in Liguria as she makes green bean Genova-style to accompny a beautiful tuna cooked Genova-style with anchovies and porcini mushrooms. She also makes braised beef in a flavorful sauce of porcini mushrooms, pine nuts, and crushed tomatoes.
Lidia uses Ligurian nuts to create a fresh spinach salad with pine nuts. While in the region, Lidia also makes a German potato salad with pancetta in a puckery dressing. And for dessert, Tanya and Lidia create an almond torta with chocolate chips.
Lidia travels up to the mountains of Abruzzo, where they are known for their hearty foods. She creates a chestnut and lentil soup with tomato and basil and a hearty leg-of-lamb stuffed with garlic, parsley, cheese, and bread served on top of polenta.
Lidia travels to Basilicata, a region known for its spicy comfort food. She creates fiery maccheroni, pasta with breadcrumbs and pepperoncino, topped with pecorino and parsley, along with pasta in a pork Ragu sauce. As a side, Lidia makes artichokes and potatoes with fresh vegetables, pancetta, and nutmeg.
Join Lidia in Abruzzo, where she creates two delicious maccheroni dishes. With the help of Chef Billy Gallagher from Becco, Lidia makes a maccheroni with sliced zucchini, eggs, and saffron and another maccheroni dish with fresh lemon.
Join Lidia as she travels to Molise, a region known for its pasta making, hearty foods, and fresh vegetables. Lidia creates a pasta dish with cavatelli, favas, and onions, along with another pasta dish of rigatoni with pork butt, veal, and sausage braised in tomatoes.
Join Lidia as she travels to Le Marche, a region known for its beautiful hills and plentiful roaming sheep. Lidia creates a wonderful meatloaf with ricotta cheese and tomato sauce. For dessert Lidia and Grandma make a delicious Ambrosia dish with wheat berries, fruit, and chocolate.
Lidia travels to Valle D'Aosta a region known for its cheese and dairy. With the help of Chef Cody, from Lidia's Kansas City, Lidia makes three delicious, hearty recipes. She begins with a simple rice and chestnut dish, followed by a hearty pasta dish of baked penne with fresh mushrooms, and ends the meal with an almond pudding with poached pears.
Join Lidia as she travels to Trentino Alto Adige, a beautiful region known for hiking, skiing, and apple picking. Lidia makes three wonderful recipes all containing fresh apples. First, she begins with an apple and bean soup. Next, joined by her daughter Tanya, she creates a refreshing country salad, with apples and potatoes. And for dessert, it's bread pudding with chunks of apples and apricots.
Lidia travels to Umbria where she creates two appetizing dishes and a delicious dessert. She begins by using tomato, celery, and wine to create Strangozzi with veal and chicken liver sauce. She then creates a dish of pork chops with capers, lemon, and pepperoncino. And for dessert, Lidia makes a strudel with dried fruits and nuts.
Lidia travels to Emilia Romagna where she creates three wonderful vegetable dishes. She begins by making sweet and sour onions, followed by one of the regions specialties or erbazzone (a vegetable tart), with a delicious squash filling. Lidia's final dish is another erbazzone - this time with Swiss chard filling.
Lidia travels to Lombardy, a region known for its gorgeous scenery, magnificent lakes, and beautiful fashion. She makes braised cabbage rolls stuffed with sausage and cabbage. Lidia also makes skillet-braised chicken bundles with pestata and bacon.