Join celebrity chef and restaurateur Lidia Bastianich as she embarks on another eye-opening culinary journey. LIDIA'S ITALY IN AMERICA explores the food, artisans and ingredients at the heart of Italian-American cooking. Over the course of 26-half hour episodes, Lidia traces the impact of Italian culture on American food, drink, art, music and fashion. She travels from the East Coast to the South to the Midwest to interview Italian-American families still making wine and vinegar in their garages or curing their own prosciutto, to visit the "Little Italys" keeping old-world traditions alive and to meet third- and fourth-generation Italians putting their twist on authentic recipes.
http://lidiasitaly.com
Episode # 106
On her trip to the Golden State, Lidia meets with Brady Whitlow, president of Corto Olive, to talk about their methods of producing Italian-style olive oil in California. Next, Lidia visits one of the longest-standing wine making families in Sonoma County, the Seghesio family, at their vineyards. Joe joins Lidia in the kitchen to give his take on how to use pesto in two easy recipes: Pesto Salmon BLT and Pesto Chicken Salad. Lidia explores pesto's possibilities with a Spaghetti with Basil and Pistachio Pesto and a Fusilli dish with Spinach Walnut Pesto.
Friday, May 17, 2013
Length : 26 min
MPT2
Episode # 107
Lidia travels to St. Louis and visits Volpi Foods, where she chats with owner Armando Passetti about their variety of cured Italian meats. Later, Lidia shows viewers the rich history of St. Louis's Italian neighborhood, the Hill. In the kitchen, Lidia is happy to be joined by her granddaughter, Julia, as she makes Macaroni and Cheese, an American classic, as well as Veal Hamburger Parmiciano, and wonderful Braised Escarole.
Friday, May 24, 2013
Length : 26 min
MPT2
Episode # 215
Lidia cooks a savory meal of Braised Beef Rolls and Spinach and Bacon. She takes viewers to 9th Street Market in Philadelphia where she heads to DiBruno Bros, a 4th generation owned cheese shop that boasts Italian delicacies.
Saturday, May 25, 2013
Length : 26 min
MPT
Episode # 108
Join Lidia in Kansas City, where she and Cody Hogan talk with Mario Fantasma, owner of Paradise Locker Meats, about the heritage pork he provides to Lidia's Kansas City. Later, get an exclusive tour inside Lidia's Kansas City! Last but not least, Tanya brings viewers on a journey through the impressive collection at the Nelson-Atkins Museum in Kansas City. Lidia makes Steak Pizzaiola, tempting Roasted Potato Wedges, and caps the meal off with Ricotta Cookies for dessert.
Friday, May 31, 2013
Length : 26 min
MPT2
04:30 PM
Episode # 105
In this episode, Lidia is joined by Tanya as she heads to New Orleans' Sicilian Quarter, where she stops by the Central Grocery to enjoy a classic Muffuletta sandwich and then visits the Immigrant Monument in Woldenburg Park. Back in the kitchen, Lidia fries up marinated artichokes and makes a Muffaletta Sandwich with Ricotta, Anchovies, and Olive Oil.
Rebroadcast
Friday, May 10, 2013
Length : 26 min
MPT2
04:30 PM
Episode # 104
Take a trip with Lidia to Gloucester, Massachusetts, a fishing village with a large Italian population, and then visit Providence, Rhode Island, where Lidia goes to the Scialo Brothers' Bakery. Lidia makes Spaghetti with Lobster Sauce and tries the Scialo Brothers' recipe for Boston Cream Pie Cupcakes.
Rebroadcast
Friday, May 03, 2013
Length : 26 min
MPT2
04:30 PM
Episode # 213
Italians love their vegetables, and they are known for having some of the simplest, freshest and most delicious vegetable dishes of any country. In this episode, Lidia makes Stuffed Escarole, Stuffed Artichoke and Meat Stuffed Eggplant.
Rebroadcast
Saturday, April 27, 2013
Length : 26 min
MPT
04:30 PM
Episode # 103
In this episode, Lidia travels to Bloomfield, home of Pittsburgh's Little Italy. Here she visits Maria Merante Palmieri's quaint Italian gift shop, Merante's Gifts, grabs a sandwich at Primanti's where she talks with Antonia Corradetti, and takes viewers on a tour of Lidia's Pittsburgh. Back in the kitchen, Lidia prepares a Baked Ziti, a delicious sandwich of Primanti's Capicola and Cheese, and Fettucine Mafalda.
Rebroadcast
Friday, April 26, 2013
Length : 26 min
MPT2
04:30 PM
Episode # 212
Everyone loves a warm plate of Spaghetti & Meatballs, and today Lidia teaches the viewer how to take that classic and make it the way she loves to eat it. She also adds a Sicilian specialty - arancini - or Rice Balls to the menu.
Rebroadcast
Saturday, April 20, 2013
Length : 26 min
MPT
04:30 PM
Episode # 102
Lidia learns all about artichokes at Pezzini Farms in California, and crosses the country to be joined by Tanya for a visit to the Maugeri Farm, grower of New Jersey tomatoes. At the farm, Tanya and Lidia enjoy a classic, home-grown, Italian-American meal with the Maugeri family. Inspired by her visit to Pezzini Farms, Lidia makes an Artichoke Soup, followed by Stuffed Vegetables and a Radicchio, Goat Cheese, and Raisin Salad.
Rebroadcast
Friday, April 19, 2013
Length : 26 min
MPT2
04:30 PM
Episode # 101
In this episode, Lidia visits Philadelphia's Sarcone & Son's Bakery, where their bread is made the same way today as it was when this institution first opened in 1918; a truly old-world bakery, Louis Sarcone closes up shop after each day's batch is sold. Lidia also takes a tour of the impressive artisanal Italian imports at 9th Street Market, such as Claudio Specialty Foods and Di Bruno Brothers'. In the kitchen, Lidia makes Chicken Trombino, Stuffed Escarole, and is joined by Grandma for a favorite Italian-American dessert: Pignoli cookies.
Rebroadcast
Friday, April 12, 2013
Length : 26 min
MPT2
04:30 PM
Episode # 211
Once again, Lidia looks at the history of some Italian American local sandwich beginnings, starting with Baltimore's Italian American Civic Club Sandwich, a Primanti Sandwich and a Prosciutto, Scallion and Egg Sandwich. She also makes a delicious Celery, Artichoke and Mortadella Salad to accompany the sandwiches.
Rebroadcast
Saturday, April 06, 2013
Length : 26 min
MPT
04:30 PM
Episode # 226
In this episode, Lidia makes three dishes that can be made any day of the week. Cauliflower Soup, Spaghetti with Tomatoes and Capers, Orecchiette with Artichokes & Bacon are the highlights in this episode. Lidia then visits Dino Cortopassi, owner of Corto Olive near Sacramento California to hear his family's colorful culinary history.
Friday, April 05, 2013
Length : 26 min
MPT2
