Cooking Italy — Season 1, Episode 4: Naples: Part 1
Documentary • 30 min • 1 season, 10 episodes
Episode synopsis
With the Chef's time in Sardinia coming to an end and Naples on the horizon, they plan a final cookout at Gioele's fig farm using his huge outdoor grill. On the menu is fried pecorino with roasted grapes and figs, a T-bone steak, skewers of local sausage and bay leaves along with a cucumber and tomato salad. The cooking adventure continues as Chef Rob and Craig head to Naples, one of the most ancient cities in Italy (also known as the birthplace of pizza). The chefs tour the streets and take in the incredible buzz of the city before landing at Santa Maradona, a popular pizza spot in the Spanish Quarter serving up some of Naples's best pizza.
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.