About this season
Chef Mario Batali hosts this series that celebrates the freshness, simplicity and traditions of Italian cuisine.
Episodes (40)
1. A Meal With Your In-Laws
Crepes with ricotta; veal chops; Christmas broccoli.
2. Elegant Meal From Napoli
Grilled smoked mozzarella; spicy oil; linguine with clams; grilled lobster.
3. Home Cooking in Napoli
Mozzarella in a carriage; sausage with sweet peppers; spaghetti with sweet peppers.
4. Simple Harvest Meal
Cardoon custard; besciamela sauce; veal rolls in tomato sauce; fennel and olive salad.
5. Isle of Ischia Weekend Party
Mussels in pepper broth; rabbit; blood-orange salad.
6. Isle of Capri
Chilled mussels; onion and beef ragu; orange tart.
7. Simple Meal From the Amalfi Garden
Aired 7 January 2010 • 30 min
Zucchini foam; spaghetti; crema ricotta.
8. Roasted Beets
Roasted Beet Pasta; White Bean Ravioli w/ Balsamic Vinegar Brown Butter; Roasted Beet Salad w/Watercress, Lentils, Soppressata & Taleggio; Prosciutto di San Daniele with Apple Salad; Fegato alla Instriana; Bruscandoli
9. Ligurian Specialties
Grilled Monkfish w/ Luganeya Sausage, Collards & Tarragon Vinaigrette; Pappardelle w/Crayfish, Tomatoes & Lemon Basil; Marinated Boconcini w/Grilled Zucchini Salad & Prosciutto Julienne; Cjarsons; Gubana
10. Sienna Duck
Duck Liver Crostini, Toscane w/Spicy Cucumber Salad; Grape Duck Neck w/Apples, Grapes, & Fennel Sausage w/Pinenut Fritatta & a Sweet Grape Vinaigrette; Pinenut & Endive Fritatta w/Crackling Duck
11. Northern Sienna
12. Parma II
Prosciutto di Parma with Warm Fig Tartlets; Prosciutto di Parma with Baked Stuffed Figs
13. Maremma
Spaghetti with Toasted Bread Crumbs, Oregano and Italian Parsley; Sauteed Spicy Peppers Vinaigrette; Polenta-Crusted Pompano Salad with Sauteed Spicy Peppers Vinaigrette, Chicory and Tomato Oil
14. Tuscany
Bruschetta with Bresaola, Eggplant and Mozzarella; Penne alla Puttane d'Elba; T-Bone Fiorentina with Sauteed Spinach and da Vero Oil
15. Ravenna
Warm Asparagus with a Black Pepper Parmesan Zabaglione; Fresh Tagliatelle with Garlic, Rucola and Sundried Tomatoes; Barbecued Swordfish with Black Olive-Cucumber Salad and Red Wine Chive Mustard; Basic Tomato Sauce