Cooking Italy — Season 1, Episode 3: Muravera
Documentary • 30 min • 1 season, 10 episodes
Episode synopsis
Rob and Craig meet up with a local fig grower named Gioele. Lying beneath a rugged mountain range, his farm goes back generations. Gioele shows the chefs the fig farming process and what makes his figs so special. Next up the Chefs head into the charming Sardinian town of Muravera, which is famous for its citrus. They meet up with Loris and his father Marco at the local fish shop to get ready for a cookout later at their beach house. At Loris' beach house, the fire is lit and the grey mullet fish is put on a large metal sword and placed on the grill. Marco only uses olive oil and salt and pepper to season the fish. Chef Craig is shown how to make a local seafood pasta specialty with fregola while Chef Rob cracks open the oysters. The whole family and the Chefs then sit down for an epic meal, Sardinian style.
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.