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Antonio and Gennaro return to Italy, this time revisiting the food of Italian childhood. Dishes include Fish Stew, Rice Cake flavoured with Orange and Orzotto (Pork and Pearl Barley Risotto).
Antonio and Gennaro visit the port of Portofino and journey to Italy’s mountains. Recipes featured in this episode are Red Snapper with Tomatoes and Anchovies, Silk Handkerchief Pasta with Fresh Pesto, and a Potato and Cabbage Bake.
In this episode Antonio and Gennaro examine the history of the Rhaetian Alps and the culinary skills of the Lombards. The duo cook Bresaola Salad, Alpine Pizza and Pizzocherie.
Gennaro and Antonio look at the evolution of the role of the Italian man. They cook Braised Beef in Red Wine, Sweet Pepper Omelette and Bucatini with Bacon and Chilli.
