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Lidia's Italy
LIDIA'S ITALY celebrates the land Lidia Bastianich calls home. In her new series, Lidia journeys throughout Italy to sample and prepare local specialties from Rome, Naples, Padua, Sicily, Trieste and Istria. Back in her kitchen in the United States, the warm and engaging host demonstrates two or three recipes she encountered during her travels. Throughout the series, friends and family often join Lidia in the kitchen. Her daughter Tanya introduces some of Lidia's favorite hidden cultural treasures, while her son Joseph frequently stops by to discuss regional wines.
Porcini Wrap Episode #207 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. Rebroadcast
Friday , November, 20, 2009 MPT2
11:00 AM
Porcini Wrap Episode #207 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. Rebroadcast
Friday , November, 20, 2009 MPT2
03:00 PM
Vegetarian Rome Episode #206 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. Rebroadcast
Thursday , November, 19, 2009 MPT2
11:00 AM
Vegetarian Rome Episode #206 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. Rebroadcast
Thursday , November, 19, 2009 MPT2
03:00 PM
Sea and Land The Roman Way Episode #205 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. Rebroadcast
Wednesday , November, 18, 2009 MPT2
11:00 AM
Sea and Land The Roman Way Episode #205 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. Rebroadcast
Wednesday , November, 18, 2009 MPT2
03:00 PM
Maremma Chard Pillows Episode #204 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. Rebroadcast
Tuesday , November, 17, 2009 MPT2
11:00 AM
Maremma Chard Pillows Episode #204 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. Rebroadcast
Tuesday , November, 17, 2009 MPT2
03:00 PM
Sweet Napoli Episode #203 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. Rebroadcast
Monday , November, 16, 2009 MPT2
11:00 AM
Sweet Napoli Episode #203 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. Rebroadcast
Monday , November, 16, 2009 MPT2
03:00 PM
Rolling with Nonna Lisa Episode #202 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. Rebroadcast
Sunday , November, 15, 2009 MPT2
11:00 AM
Rolling with Nonna Lisa Episode #202 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. Rebroadcast
Sunday , November, 15, 2009 MPT2
03:00 PM
Tutto Pasta Episode #201 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. Rebroadcast
Saturday , November, 14, 2009 MPT2
11:00 AM
Tutto Pasta Episode #201 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. Rebroadcast
Saturday , November, 14, 2009 MPT2
03:00 PM
Flora and Fauna (Le Marche) Episode #310 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.
Friday , November, 13, 2009 MPT2
11:00 AM
Flora and Fauna (Le Marche) Episode #310 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.
Friday , November, 13, 2009 MPT2
03:00 PM
Braising Beef with Beer (Trentino Alto Adige) Episode #309 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.
Thursday , November, 12, 2009 MPT2
11:00 AM
Braising Beef with Beer (Trentino Alto Adige) Episode #309 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.
Thursday , November, 12, 2009 MPT2
03:00 PM
Weeknight Stovetop Chicken (Le Marche) Episode #308 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.
Wednesday , November, 11, 2009 MPT2
11:00 AM
Weeknight Stovetop Chicken (Le Marche) Episode #308 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.
Wednesday , November, 11, 2009 MPT2
03:00 PM
Milano Classico (Lombardy) Episode #307 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.
Tuesday , November, 10, 2009 MPT2
11:00 AM
Milano Classico (Lombardy) Episode #307 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.
Tuesday , November, 10, 2009 MPT2
03:00 PM
Stuff It Your Way (Umbria) Episode #306 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.
Monday , November, 09, 2009 MPT2
11:00 AM
Stuff It Your Way (Umbria) Episode #306 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.
Monday , November, 09, 2009 MPT2
03:00 PM
Umbria Family Jewels (Umbria) Episode #305 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. Rebroadcast
Sunday , November, 08, 2009 MPT2
11:00 AM
Umbria Family Jewels (Umbria) Episode #305 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. Rebroadcast
Sunday , November, 08, 2009 MPT2
03:00 PM
Sunday Dinner In Emilia Romagna (Emilia Romagna) Episode #304 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.
Saturday , November, 07, 2009 MPT2
11:00 AM
Sunday Dinner In Emilia Romagna (Emilia Romagna) Episode #304 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.
Saturday , November, 07, 2009 MPT2
03:00 PM
You Say Tomato, I Say Apple (Trentino Alto Adige) Episode #303 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. Rebroadcast
Friday , November, 06, 2009 MPT2
11:00 AM
You Say Tomato, I Say Apple (Trentino Alto Adige) Episode #303 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. Rebroadcast
Friday , November, 06, 2009 MPT2
03:00 PM
Notto Risotto (Lombardy) Episode #302 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. Rebroadcast
Thursday , November, 05, 2009 MPT2
11:00 AM
Notto Risotto (Lombardy) Episode #302 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.
Thursday , November, 05, 2009 MPT2
03:00 PM
Everyday Roasted Duck (Lombardy) Episode #301 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. Rebroadcast
Wednesday , November, 04, 2009 MPT2
11:00 AM
Everyday Roasted Duck (Lombardy) Episode #301 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. Rebroadcast
Wednesday , November, 04, 2009 MPT2
03:00 PM
That's How The Cookie Crumbles Episode #226 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. Rebroadcast
Tuesday , November, 03, 2009 MPT2
11:00 AM
That's How The Cookie Crumbles Episode #226 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. Rebroadcast
Tuesday , November, 03, 2009 MPT2
03:00 PM
Heavenly Baccala Episode #225 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. Rebroadcast
Monday , November, 02, 2009 MPT2
11:00 AM
Heavenly Baccala Episode #225 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. Rebroadcast
Monday , November, 02, 2009 MPT2
03:00 PM
Serendipitous Celery Episode #224 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. Rebroadcast
Sunday , November, 01, 2009 MPT2
11:00 AM
Serendipitous Celery Episode #224 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. Rebroadcast
Sunday , November, 01, 2009 MPT2
03:00 PM
Stretch, Stuff, and Roll Episode #223 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. Rebroadcast
Saturday , October, 31, 2009 MPT2
11:00 AM
Stretch, Stuff, and Roll Episode #223 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. Rebroadcast
Saturday , October, 31, 2009 MPT2
03:00 PM
Italian - Austrian Episode #222 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. Rebroadcast
Friday , October, 30, 2009 MPT2
11:00 AM
Italian - Austrian Episode #222 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. Rebroadcast
Friday , October, 30, 2009 MPT2
03:00 PM
Hazelnut Haven Episode #221 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. Rebroadcast
Thursday , October, 29, 2009 MPT2
11:00 AM
Hazelnut Haven Episode #221 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. Rebroadcast
Thursday , October, 29, 2009 MPT2
03:00 PM
The Goose of It Episode #220 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. Rebroadcast
Wednesday , October, 28, 2009 MPT2
11:00 AM
The Goose of It Episode #220 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. Rebroadcast
Wednesday , October, 28, 2009 MPT2
03:00 PM
Istrian Seafood Mix Episode #219 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. Rebroadcast
Tuesday , October, 27, 2009 MPT2
11:00 AM
Istrian Seafood Mix Episode #219 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. Rebroadcast
Tuesday , October, 27, 2009 MPT2
03:00 PM
Tajarin- Yellow and Gold Episode #218 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. Rebroadcast
Monday , October, 26, 2009 MPT2
11:00 AM
Tajarin- Yellow and Gold Episode #218 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. Rebroadcast
Monday , October, 26, 2009 MPT2
03:00 PM
The Best Focaccia Ever Episode #217 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 sweet treat - caramelized almond wafers. Rebroadcast
Sunday , October, 25, 2009 MPT2
11:00 AM
The Best Focaccia Ever Episode #217 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 sweet treat - caramelized almond wafers. Rebroadcast
Sunday , October, 25, 2009 MPT2
03:00 PM
Farro The Story Episode #216 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. Rebroadcast
Saturday , October, 24, 2009 MPT2
11:00 AM
Farro The Story Episode #216 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. Rebroadcast
Saturday , October, 24, 2009 MPT2
03:00 PM
To Crumb Or Not to Crumb Episode #215 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. Rebroadcast
Friday , October, 23, 2009 MPT2
11:00 AM
To Crumb Or Not to Crumb Episode #215 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. Rebroadcast
Friday , October, 23, 2009 MPT2
03:00 PM
Risotto Fresh and Green Episode #214 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. Rebroadcast
Thursday , October, 22, 2009 MPT2
11:00 AM
Risotto Fresh and Green Episode #214 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. Rebroadcast
Thursday , October, 22, 2009 MPT2
03:00 PM
Tender Pork Chops, Loose Polenta Episode #213 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. Rebroadcast
Wednesday , October, 21, 2009 MPT2
11:00 AM
Tender Pork Chops, Loose Polenta Episode #213 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. Rebroadcast
Wednesday , October, 21, 2009 MPT2
03:00 PM
Stack Those Cannoli Episode #212 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. Rebroadcast
Tuesday , October, 20, 2009 MPT2
11:00 AM
Stack Those Cannoli Episode #212 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. Rebroadcast
Tuesday , October, 20, 2009 MPT2
03:00 PM
Sicilian Street Food Episode #211 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. Rebroadcast
Monday , October, 19, 2009 MPT2
11:00 AM
Sicilian Street Food Episode #211 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. Rebroadcast
Monday , October, 19, 2009 MPT2
03:00 PM
Eggplant and Tuna Alla Siciliana Episode #210 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. Rebroadcast
Friday , October, 16, 2009 MPT2
11:00 AM
Eggplant and Tuna Alla Siciliana Episode #210 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. Rebroadcast
Friday , October, 16, 2009 MPT2
03:00 PM
Sausage Alla Romana Episode #209 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. Rebroadcast
Thursday , October, 15, 2009 MPT2
11:00 AM
Sausage Alla Romana Episode #209 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. Rebroadcast
Thursday , October, 15, 2009 MPT2
03:00 PM
What A Boar Episode #208 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. Rebroadcast
Wednesday , October, 14, 2009 MPT2
11:00 AM
What A Boar Episode #208 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. Rebroadcast
Wednesday , October, 14, 2009 MPT2
03:00 PM
Porcini Wrap Episode #207 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. Rebroadcast
Tuesday , October, 13, 2009 MPT2
11:00 AM
Porcini Wrap Episode #207 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. Rebroadcast
Tuesday , October, 13, 2009 MPT2
03:00 PM
Vegetarian Rome Episode #206 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. Rebroadcast
Monday , October, 12, 2009 MPT2
11:00 AM
Vegetarian Rome Episode #206 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. Rebroadcast
Monday , October, 12, 2009 MPT2
03:00 PM
Sea and Land The Roman Way Episode #205 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. Rebroadcast
Sunday , October, 11, 2009 MPT2
11:00 AM
Sea and Land The Roman Way Episode #205 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. Rebroadcast
Sunday , October, 11, 2009 MPT2
03:00 PM
Maremma Chard Pillows Episode #204 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. Rebroadcast
Saturday , October, 10, 2009 MPT2
11:00 AM
Maremma Chard Pillows Episode #204 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. Rebroadcast
Saturday , October, 10, 2009 MPT2
03:00 PM
Sweet Napoli Episode #203 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. Rebroadcast
Friday , October, 09, 2009 MPT2
11:00 AM
Sweet Napoli Episode #203 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. Rebroadcast
Friday , October, 09, 2009 MPT2
03:00 PM
Rolling with Nonna Lisa Episode #202 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. Rebroadcast
Thursday , October, 08, 2009 MPT2
11:00 AM
Rolling with Nonna Lisa Episode #202 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. Rebroadcast
Thursday , October, 08, 2009 MPT2
03:00 PM
Tutto Pasta Episode #201 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. Rebroadcast
Wednesday , October, 07, 2009 MPT2
11:00 AM
Tutto Pasta Episode #201 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. Rebroadcast
Wednesday , October, 07, 2009 MPT2
03:00 PM
Umbria Family Jewels (Umbria) Episode #305 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.
Tuesday , October, 06, 2009 MPT2
11:00 AM
Umbria Family Jewels (Umbria) Episode #305 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.
Tuesday , October, 06, 2009 MPT2
03:00 PM
Sunday Dinner In Emilia Romagna (Emilia Romagna) Episode #304 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.
Monday , October, 05, 2009 MPT2
11:00 AM
Sunday Dinner In Emilia Romagna (Emilia Romagna) Episode #304 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.
Monday , October, 05, 2009 MPT2
03:00 PM
You Say Tomato, I Say Apple (Trentino Alto Adige) Episode #303 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.
Sunday , October, 04, 2009 MPT2
11:00 AM
You Say Tomato, I Say Apple (Trentino Alto Adige) Episode #303 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.
Sunday , October, 04, 2009 MPT2
03:00 PM
Notto Risotto (Lombardy) Episode #302 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.
Saturday , October, 03, 2009 MPT2
11:00 AM
Notto Risotto (Lombardy) Episode #302 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.
Saturday , October, 03, 2009 MPT2
03:00 PM
Everyday Roasted Duck (Lombardy) Episode #301 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.
Friday , October, 02, 2009 MPT2
11:00 AM
Everyday Roasted Duck (Lombardy) Episode #301 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.
Friday , October, 02, 2009 MPT2
03:00 PM
That's How The Cookie Crumbles Episode #226 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. Rebroadcast
Thursday , October, 01, 2009 MPT2
11:00 AM
That's How The Cookie Crumbles Episode #226 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. Rebroadcast
