Season 1 2010

Gary Rhodes explores Italian regional cuisine. Gary begins in Rome with the flavours of the Lazio region, cooking a salted cod dish and veal steaks with prosciutto.

Explore the landscape and rich cuisine of Italy with Gary Rhodes. Gary finds a multitude of influences in the food of Sicily, cooking pasta with sardines and wild fennel.

Gary Rhodes enjoys a culinary journey of discovery in Italy. Here, Gary traces the origins of pizza in old Naples and Marc goes fishing off the Amalfi coast.

Gary Rhodes roams Italy in search of the finest regional cuisine. In the Tuscan hills, Gary cooks classic dishes including chicken cacciatore and courgette frittata.

Gary Rhodes explores Italy's regional cuisine. Gary is in the unspoilt coastal area of Le Marche, where dishes include chickpea soup and wild boar with juniper.

Gary Rhodes samples more mouth-watering meals in Italy. Here he visits Emilia-Romagna, home of parma ham and parmesan cheese, and tackles a classic lasagne.

Gary Rhodes explores Italy's regional cuisine. In the narrow coastal area of Liguria, Gary visits a candied fruit factory while Marc and Claire set out to sea.

Gary and the team continue their exploration of Italian cuisine. Gary visits Piedmont, Italy's truffle capital, where he cooks white truffle risotto and steak tartare.

Gary Rhodes explores the regional cuisine of Italy. Gary and the chefs reach Veneto, and its capital city of Venice, home of tiramisu.

Gary and the team end their exploration of Italian cuisine by preparing a lavish nine course banquet which incorporates Gary's take on the country's regional dishes.