Lidia’s Italy



Lidia’s Italy

Episode Descriptions

Season I

#101: BRINY AS THE SEA

Sail to Istria and discover the secrets behind making wholesome seafood pastas. Lidia befriends the local fishermen and prepares a great scampi dish "alla Buzara".

#102: A SICILIAN & HIS CALAMARI

Travel to Palermo, Sicily with Lidia and discover the most delicious way to enjoy Calamari-Manfredi style. Manfredi is a dear friend and olive oil producer from Palermo and has a very simple dish featuring calamari. Following she visits with another friend who has a spectacular seaside home and prepares a simple pesto "Trapanese style".

#103: THE LAMB OF THE LAND

Head to Friuli where Lidia has her vineyards and where she has wonderful friends and family that she visits several times throughout the year. Learn the tricks of the trade to making perfectly roasted lamb shoulder paired with Montasio cheese crisps with swisscard or the famous fricos!

#104: MUSSELING MY WAY THROUGH PUGLIA

Today Lidia takes you to the "heel of the boot" or the region of Puglia to learn how to make vegetable farro with tuna & tomatoes. Then it's on to the town of Andria to make a scrumptious almond tart.

#105: TWO ESSENTIALS OF ROMAN CUISINE

Artichokes are at the heart of the Roman kitchen, and Lidia shows us how to prepare two easy and delicious chicken dishes, one of which features this great and nutritious vegetable. Another favorite is a chicken with prosciutto dish—a real hit with the family.

#106: THE RAW & THE COOKED & THE TOSSED

Travel to Sicily with Lidia and uncover the secret to a delicious salad Sicilian style. Lidia also will reveal a classic scallopine with Marsala.

#107: TWO TASTY PASTAS, PUGLIA STYLE

There's nothing as perfect as a fresh, ripe tomato, and today Lidia proves it by tossing cherry tomatoes with argula and cavatelli—a pasta specifically local to Puglia.

#108: WHEN IN ROME…EAT PASTA

Rome is famous for its simple, inexpensive and absolutely delicious dry pasta dishes. Two of these famous dishes are the Bucatini all'Amatriciana and Spaghetti Cacio e Pepe.

#109: SAVOR IT "SAOR"

It's all about Trieste today as we learn how to properly marinate sardines. Lidia then prepares mouth watering veal chops based on a recipe from Trieste.

#110: THE ESSENCE OF MAREMMA

Viewers get a feel for Maremma today as Lidia cooks up appetizing poached eggs, a classic yet delightful steak with a side of Tuscan beans and squash. This is where the Tuscan cowboys reign so look out for a few surprises!

#111: BIGOLI JUST FOR ME

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. And her visit to the Veneto area is exactly where the famous tiramisu was born…but this twist with limoncello is a real delight.

#112: ANNA, THE COUS COUS LADY

Cous cous in Italian cuisine? It's Sicily—an island that has seen many an inhabitant. Today join Lidia with her friend Anna, who we also call the Cous Cous Lady as they put together a delicate salad of orange, red onion, and olives followed by a hot, steaming bowl of seafood brodetto.

#113: SPAGHETTI & WHITE CLAMS, A CLASSIC PLUS MORE

Lidia LOVES Naples! It's colorful, vibrant and full of energy. Today Lidia will also demonstrate a great pasta that has the flavor without the added calories as she prepares a recipe for Bucatini "mock" Amatriciana; meaning minus the meat.

#114: THE PALM SQUEEZE

It's all about Istria, and this is where Lidia was born to there is a lot to learn. Following a delicious mushroom sauce, you'll want to save room for dessert, because today it's delectable crepes filled with chocolate and hazelnut, a true specialty from this area.

#115: BRACIOLE-A CINNAMON ROLL

Venice, the Veneto, spices! It was the center of the spice trade as Lidia loves to tell, and in this episode Lidia visits the region and then comes back to the kitchen where she doesn't hold back at all--making mouth watering beef cutlets garnished with aromatic cinnamon and cloves.

#116: STIR THAT POT

The people from Friuli are often called "polentone" or polenta eaters, and Lidia celebrates this philosophy as she shows polenta for breakfast, lunch and dinner. This is an episode dedicated to the wonder, simplicity and versatility of polenta.

#117: AUTUMN IN MAREMMA

Many of you know Tuscany but Maremma is an area along the coast that is often skipped when traveling to this rich region full of great food, wine and art. As Lidia visits with her friends from La Mozza winery, she serves up a classic -- slow cooked rabbit with chestnuts -- just like the Italians do in autumn in Maremma.

#118: GNOCCHI, SAVORY & SWEET

Here's a dish that is classic to Friuli as Lidia explains how the dough can be used to make something sweet and something savory. For starters, she demonstrates how to make potato gnocchi. For dessert, we are in for a pleasant surprise with an apple pastry with crunchy hazelnut crust.

#119: TRUFFLES FOR BREAKFAST AND DINNER

Today is extra special as we travel to Piedmont and discover the truth behind white truffles. Lidia prepares a delicate dish of scrambled eggs with truffles for breakfast. For dinner, it's a delicate risotto with coddled egg and white truffles.

#120: NEAPOLITAN MACARONI AND CHEESE

Here's a new take on a favorite American classic – Mac 'N Cheese. And what better place to do it then Naples. This dish will melt in your mouth pasta and your kids will be asking for more!

#121: KNEADING WITH AN OLD FRIEND

Anyone who has visited with Paola di Mauro feels like they have met the Italian Julia Child. This passionate cook and dear friend of Lidia works with her on some homemade fresh pasta that is served with some great chicken livers.

#122: WHERE BAROLO REIGNS…IT POURS

Discover the richness of Piedmont as Lidia serves baked cardoons accompanied by scrumptious beef braised in Barolo wine. Save some room for dessert of delicious crescent-moon shaped cornmeal cookies.

#123: GOULASH, ITALIAN-STYLE

Travel to Trieste and discover the secret behind Italian-style goulash. Lidia shows us how to serve up this meaty dish with a side of delicious potatoes. This isn't just your typical meat and potato dish!

#124: THE GALLOPING FIGS

Figs, simple but outstanding, are center stage today appearing in a beef stew with braised cannellini beans. It's Tuscany as its best!

#125: SAUERKRAUT MY WAY

Anyone who has been to Lidia's home for a meal knows that one of her favorite dishes to make is sauerkraut. It is so typical where she comes from. In this episode, Lidia serves a comforting bowl of chickpea & pork minestrone. To finish we learn how to make a crowd-pleasing, one-pot meal with sausage and cured pork.

#126: THE POTATO WORK-OUT

Lidia lets you in on a treasured childhood memory as she teaches us how to make an appealing gnocchi stuffed with prunes – a favorite among children and adults alike.

Season II

#201: TUTTO PASTA

Lidia heads to Naples to discover the secrets of the wine of Feudi di San Gregorio, a region with its own unique soil - - - and some great new varietals. Back in the kitchen it's an all pasta menu of maltagliata with onion-tomato sauce, fettuccine with squash and cauliflower, and spaghetti with a quick garlic-tomato sauce.

#202: ROLLING WITH NONNA LISA

It's 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. Back in the kitchen, Tanya joins in to help recreate Nonna Lisa's tiella with escarole, olives and capers. Then for dessert, it's fried cream and an icy espresso frappe.

#203: SWEET NAPOLI

Lidia experiences the art of puccinella and the art of pastry making in Naples. Back in the kitchen, Lidia whips up pizzelle- a perfect pastry pocket- stuffed with escarole and sausage. Then it's onto a classic Neapolitan dessert- the baba. And Grandma stops by to satisfy her sweet tooth.

#204: MAREMMA CHARD PILLOWS

Lidia samples the rustic food and wine of the Maremma region with Joe. Back in the kitchen, she recreates some of Maremma's wonderful dishes: tortelli filled with chicken liver, spinach, and ricotta and a savory sage pudding.

#205: SEA AND LAND THE ROMAN WAY

Lidia samples the flavors of the sea with the fisherman of Gaeta and the flavors of the land in the marketplace in Rome. Back in the kitchen, she cooks two dishes reflective of the region: monkfish in brodetto with artichokes and skillet fennel with capers.

#206: VEGETARIAN 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. Back in the kitchen, it's an all vegetarian menu of roasted potatoes with small artichokes, braised large artichokes with pecorino, and perciatelli- a long, tubular pasta- with artichokes braised in tomato sauce.

#207: PORCINI WRAP

It's all about cheese today. In the kitchen there is a cheese-filled menu of crespelle- thin Italian pancakes- with mixed mushrooms and Grana Padano, pasta with spinach, ceci beans, and cheese, and a side dish of braised swish chard and cannelloni beans.

#208: WHAT A BOAR

Lidia heads into the woods of Maremma where she discovers such treasures as wild boar and porcini mushrooms. Back in the kitchen, she pays tribute to these ingredients with a filet of wild boar with prune and apple sauce and a hearty chickpea and porcini mushroom soup.

#209: SAUSAGE ALLA ROMANA

Lidia visits the bustling city of Rome where she shops for some of its most well-known ingredients. Back in the kitchen, it's a Roman inspired menu of sausage with fennel and olives, and a ricotta cake which Lidia makes with the help of granddaughters Olivia and Julia.

#210: EGGPLANT AND TUNA ALLA SICILIANA

It's a trip to Sicily, where the old ways of both fishing…and puppetry have been preserved. Back in the kitchen, Lidia is joined by Joe to make three dishes representative of the flavors and colors of Sicily: smothered eggplant and summer vegetables, grilled tuna with oregano, and ziti with tomatoes, eggplant, and salted ricotta.

#211: SICILIAN STREET FOOD

Lidia hits the streets of Palermo to taste the some of Sicily's classic street food. Back in the kitchen, Palermo-native, Chef Fortunato Nicotra, is on hand to help Lidia prepare grouper matalotta-style and panelle- a fried chickpea polenta.

#212: STACK THOSE CANNOLI

Joe gives a lesson in the art of the aperitivo in Italy. And back in the kitchen, Lidia is cooking up fettuccine and swordfish and a cannoli napoleon with special guest Grandma.

#213: TENDER PORK CHOPS, LOOSE POLENTA

Lidia travels to Fruili to learn the ins and outs of polenta. Back in the kitchen, it's a toast to Friuli with Chef Billy Gallagher. And on the menu? Polenta and spinach soup and braised pork chops with savoy cabbage.

#214: RISOTTO FRESH AND GREEN

Lidia ventures to Friuli to learn the basics of montasio cheese making. And back in the kitchen she'll use that cheese to make a special breakfast frico with guest chef Cody Hogan. Lidia rounds out the menu with a simple risotto with spinach and tangy skillet turnips with potatoes.

#215: TO CRUMB OR NOT TO CRUMB

Lidia travels to Treviso to learn of the city's two treasures: their beautiful architecture and their prized produce- radicchio. Back in the kitchen, Lidia is joined by Chef Mark Ladner of Del Posto, where they indulge in risotto with radicchio and a peach tart with cocoa almond crust.

#216: FARRO THE STORY

Lidia celebrates Puglia- Italy's horn of plenty. It's a menu filled with the grains of the region: fresh tagliatelle pasta, tagliatelle with chick peas, and a salad of tomatoes, mozzarella, and faro.

#217: THE BEST FOCACCIA EVER

It's time to bake with Lidia! In Altamura, Lidia shows the traditional methods of bread making. Then back in the kitchen, Lidia is joined by three bakers in training- her grandsons, Lorenzo, Miles and Ethan. Together they make personalized focaccia with toppings like onions and tomatoes and mozzarella and basil. Then Lidia puts together a sweet treat- caramelized almond wafers.

#218: TAJARIN- YELLOW AND GOLD

Experience the richness of the Langhe region as Lidia travels to Piemonte. Back in the kitchen, it's a decadent menu of homemade tajarin pasta with truffle butter and agnolotti with roasted meat and spinach stuffing.

#219: ISTRIAN SEAFOOD MIX

It's an adventure on the Adriatic, when Joe gives a guided tour of the fishing boats and markets of Trieste. Back in the kitchen, Lidia cooks up a menu typical of her hometown: asparagus and rice soup, Istrian mixed seafood stew, and quince soup. And special guest Grandma stops by to drink and sing.

#220: THE GOOSE OF IT

Lidia heads home to Istria where Tanya joins her to show the beautiful architecture of Groznjan and Motovun. Back in the kitchen, it's a meal that truly showcases the flavors of Istria: roasted goose with mlinzi and a frittata with asparagus and scallions.

#221: HAZELNUT HAVEN

It's time to toast to the hazelnut, as Lidia heads to Piemonte for the beloved nut's fall harvest. Back in the kitchen, Lidia whips up a quick dish of roasted pepper rolls stuffed with tuna, and two hazelnut inspired treats: quince and hazelnut chutney and a hazelnut torte.

#222: ITALIAN-AUSTRIAN

Joe and Tanya visit the melting pot that is Trieste…and learn of the city's role as a cultural crossroads. Back in the kitchen, it's meal that showcases the Austrian influence on Italian cuisine: steamed mussels Trieste-style and a rich sacher torte.

#223: STRETCH, STUFF, AND ROLL

It's a return to Lidia's roots when we visit San Saba, the family's ancestral family home in Pula. Back in the kitchen, Lidia is joined by Grandma for a menu of old favorites with Nonna Erminia's farina gnocchi and apple strudel with caramelized walnuts.

#224: SERENDIPITOUS CELERY

It's off to Puglia, where Lidia visits with Chef Zito of the restaurant Antichi Sapore to do some wild herb foraging in the Masseria. Back in the kitchen, Lidia pays homage to Chef Zito by recreating three of his signature dishes: celery chutney, baked onions from Acquaviva, and bucatini with toasted breadcrumbs.

#225: HEAVENLY BACCALA

Lidia brings Italy's ancient pursuit of cod to the kitchen, where she turns preserved salt cod into a creamy baked topping for polenta. The meal is rounded out with rice and pea soup and a sandy cake with whipped cream and berries.

#226: THAT'S HOW THE COOKIE CRUMBLES

Lidia and Tanya tour Padova, a city that is still very much as it was back in the days of the Bard. Back in the kitchen, Lidia cooks up a fish broth with rice, marinated winter squash, and a cookie crumble with zabaglione and berries.

................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download