Presenter Guy Grossi visits dedicated Melbourne artisan baker Daniel Chirico and tastes bread straight from the oven drizzled with olive oil and learns why loaves with soul take a little longer to make…and to prove that nothing in the Italian realm goes to waste, Guy then demonstrates a delicious bread-based salad called panzanella.
Maeve learns about the Italian passion for veal and joins Western Australian butcher Vince Garreffa on the farm south of Perth where his veal is raised. Celebrated Sydney chef Nino Zoccali from restaurant Pendolino explains the joys of using secondary cuts of meat and shows how easy it is to make a beautiful osso buco, rich and full of flavour.
Guy takes us to the beautiful pine forests of Mount Macedon with chef Aron Michielli to forage for pine forest mushrooms and slippery jacks. Aron takes Guy to his Melbourne restaurant Biricchino to whip up magnificent pappardelle pasta with wild mushrooms.