Cooking Italy — Season 1, Episode 2: Tertenia
Documentary • 30 min • 1 season, 10 episodes
Episode synopsis
Chefs Rob and Craig meet up with Loris at his cousin's farm in the southwest corner of Sardinia, where the goats graze freely and produce delicious milk. The Chefs are shown how to make fresh ricotta cheese with Beatrice, who still uses the traditional hand crafted method of her ancestors. A massive lunch is prepared for everyone and the Chefs can't believe the size of the open fire barbecue, which has goat, lamb and pork slowly roasting on a huge spit. Back at their villa, feeling inspired, the Chefs get cooking and fire up the grill to make dinner for a group of local foodies.
About Cooking Italy
The series follows Chefs Rob Rossi and Craig Harding as they travel to incredible and often overlooked regions of Italy. From the ancient wonders of Sardinia, to the seaside delights of Naples and the beauty of Tuscany, the chefs will meet the local farmers and artisans to learn traditional, local cooking methods, and use the fresh ingredients from sea and soil to create their own spin on classic dishes. With stunning, mouth-watering cinematography, the series will transport viewers to the restaurants, homes, and cookouts of Italy, to truly experience La Dolce Vita.