Cooking Italy — Season 1, Episode 9: Tuscany: Part 2
Documentary • 30 min • 1 season, 10 episodes
Episode synopsis
Francesco, the owner of Poggio Foco, sends Chefs Rob and Craig to his favorite local cheese production house famous for ricotta and pecorino. The Chefs find the process fascinating and gain insight into what makes the cheese so good. From there, Chef Andrew takes them to a beautiful port town on the sea that boasts has the freshest fish in Tuscany. They head straight to a stall run by Antonio, a local fishmonger. The Chefs select oysters, a branzino, and red prawns. Back at the vineyard, the Chefs and Andrew put their aprons on and light the grill to serve up a spectacular menu from the day’s catch. The final stop on Cooking Italy is Rome, the most famous city in the country, with a food history that is nothing short of iconic. Chef Rob and Craig meet up with Manuela, a local food guide who takes them on a tour toff the beaten path.
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.