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Private Notes
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.
