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• Briny As The Sea (#101)

  Sail to Istria to discover the secrets behind making wholesome seafood pastas & make a scampi dish. [26 minutes]

• A Sicilian & His Calamari (#102)

  Travel to Palermo, Sicily and discover the most delicious way to enjoy Calamari, Manfredi style. [26 minutes]

• The Lamb of the Land (#103)

  Learn the tricks to making perfectly roasted lamb shoulder & Montasio cheese crisps with swisscard. [26 minutes]

• Musseling My Way Through Puglia (#104)

  Lidia visits the "heel of the boot" to learn how to make vegetable farro with tuna and tomatoes. [26 minutes]

• Two Essentials of Roman Cuisine (#105)

  A delicious Chicken dish featuring artichokes and Chicken with Prosciutto are a real hit. [26 minutes]

• The Raw & The Cooked & The Tossed (#106)

  Travel to Sicily and uncover the secret to a salad Sicilian style and a scallopine with Marsala. [26 minutes]

• Two Tasty Pastas, Puglia Style (#107)

  Lidia tosses cherry tomatoes with argula and cavatelli, a pasta specifically local to Puglia. [26 minutes]

• When In Rome....Eat Pasta (#108)

  Bucatini all'Amatriciana and Spaghetti Cacio e Pepe are absolutely delicious dry pasta dishes. [26 minutes]

• Savor It "Saor" (#109)

  Learn how to properly marinate sardines. Lidia prepares veal chops based on a recipe from Trieste. [26 minutes]

• The Essence of Maremma (#110)

  Lidia cooks up appetizing poached eggs, a classic steak with a side of Tuscan beans and squash. [26 minutes]

• Bigoli Just for Me (#111)

  A luscious bowl of pasta filled with hearty chicken livers and a tasty Limoncello Tiramisu. [26 minutes]

• Anna, The Cous Cous Lady (#112)

  A Salad of Orange, Red Onion and Olives and a hot, steaming bowl of Seafood Brodetto is prepared. [26 minutes]

• Spaghetti & White Clams, A Classic Plus More (#113)

  Naples is colorful, vibrant and full of energy. Bucatini "mock" Amatriciana is prepared. [26 minutes]

• The Palm Squeeze (#114)

  A delicious Mushroom Sauce and delectable Crepes filled with Chocolate and Hazelnut are prepared. [26 minutes]

• Braciole-A Cinnamon Roll (#115)

  Lidia visits Venice makes mouth watering beef cutlets garnished with aromatic cinnamon and cloves. [26 minutes]

• Stir That Pot (#116)

  Explore the simplicity & versatility of polenta by making recipes for breakfast, lunch & dinner. [26 minutes]

• Autumn In Maremma (#117)

  Lidia visits her friends at La Mozza winery and serves up a slow cooked rabbit with chestnuts. [26 minutes]

• Gnocchi, Savory & Sweet (#118)

  Lidia prepares potato gnocchi and an apple pastry with crunchy hazelnut crust for dessert. [26 minutes]

• Truffles for Breakfast and Dinner (#119)

  Discover the truth behind white truffles in Piedmont. Scrambled eggs with truffles are prepared. [26 minutes]

• Neapolitan Macaroni and Cheese (#120)

  Here's a new take on a favorite American classic, and what better place to do it then Naples. [26 minutes]

• Kneading with An Old Friend (#121)

  Paola di Mauro creates some homemade fresh pasta that is served with some great chicken livers. [26 minutes]

• Where Barolo Reigns....It Pours (#122)

  Lidia serves baked cardoons beef braised in Barolo wine and crescent-moon shaped cornmeal cookies. [26 minutes]

• Goulash, Italian-Style (#123)

  Travel to Trieste where Lidia serves up this meaty dish with a side of delicious potatoes. [26 minutes]

• The Galloping Figs (#124)

  Figs, simple but outstanding, are center stage in a beef stew with braised cannellini beans. [26 minutes]

• Sauerkraut My Way (#125)

  Lidia serves a bowl of chickpea & pork minestrone & a one-pot meal with sausage and cured pork. [26 minutes]

• The Potato Work-Out (#126)

  Lidia teaches how to make an appealing gnocchi stuffed with prunes. [26 minutes]

• Tutto Pasta (#201)

  Maltagliata with onion-tomato sauce and fettuccine with squash and cauliflower are prepared. [26 minutes]

• Rolling with Nonna Lisa (#202)

  Lidia visits Gaeta. Tiella with escarole, olives and capers, fried cream and an icy espresso frappe. [26 minutes]

• Sweet Napoli (#203)

  Lidia whips up pizzelle, a pastry pocket stuffed with escarole and sausage, and baba for dessert. [26 minutes]

• Maremma Chard Pillows (#204)

  Tortelli filled with chicken liver, spinach and ricotta and a savory sage pudding are created. [26 minutes]

• Sea and Land The Roman Way (#205)

  Crespelle with Mushrooms and Grana Padano Cheese and Pasta with Spinach and Ceci Beans are made. [26 minutes]

• Vegetarian Rome (#206)

  A filet of wild boar with prune and apple sauce and chickpea and porcini mushroom soup are made. [26 minutes]

• Porcini Wrap (#207)

  Lidia's granddaughters help her prepare sausage with fennel and olives and a ricotta cake. [26 minutes]

• What A Boar (#208)

  Monkfish in brodetto with artichokes and skillet fennel with capers are on today's menu. [26 minutes]

• Sausage Alla Romana (#209)

  Perciatelli, Roasted Potatoes with small Artichokes and braised Artichokes with Pecorino are made. [26 minutes]

• Eggplant and Tuna Alla Siciliana (#210)

  Smothered Eggplant and Vegetables, Grilled Tuna with Oregano and Ziti with Tomatoes and Eggplant. [26 minutes]

• Sicilian Street Food (#211)

  Chef Fortunato Nicotra helps prepare Grouper Matalotta-style and Panelle, a Fried Chickpea Polenta. [26 minutes]

• Stack Those Cannoli (#212)

  Joe gives an aperitivo lesson. Grandma helps make Fettuccine and Swordfish and a Cannoli Napoleon. [26 minutes]

• Tender Pork Chops, Loose Polenta (#213)

  A toast to Friuli includes Polenta and spinach soup and braised pork chops with savoy cabbage. [26 minutes]

• Risotto Fresh and Green (#214)

  Montasio cheese making is featured. Risotto with Spinach and Tangy Skillet Turnips with Potatoes. [26 minutes]

• To Crumb Or Not to Crumb (#215)

  Chef Zito creates celery chutney, baked onions from Acquaviva and bucatini with toasted breadcrumbs. [26 minutes]

• Farro The Story (#216)

  Tagliatelle Pasta, Tagliatelle with Chick Peas and Tomatoes, Mozzarella and Faro Salad are made. [26 minutes]

• The Best Focaccia Ever (#217)

  Caramelized Almond Wafers and Focaccia with Onions and Tomatoes and Mozzarella and Basil are made. [26 minutes]

• Tajarin- Yellow and Gold (#218)

  Roasted Goose with Mlinzi and Frittata with Asparagus and Scallions showcase the flavors of Istria. [26 minutes]

• Istrian Seafood Mix (#219)

  After exploring Trieste, Asparagus and Rice Soup, Istrian Seafood Stew and Quince Soup are made. [26 minutes]

• The Goose of It (#220)

  Roasted Goose with Mlinzi and Frittata with Asparagus and Scallions showcase the flavors of Istria. [26 minutes]

• Hazelnut Haven (#221)

  IRoasted pepper rolls stuffed with tuna, quince and hazelnut chutney and a hazelnut torte are made. [26 minutes]

• Italian - Austrian (#222)

  Steamed mussels Trieste-style and a sacher torte showcase the Austrian influence on Italian cuisine. [26 minutes]

• Stretch, Stuff, and Roll (#223)

  Lidia and Grandma make Nonna Erminia's Farina Gnocchi and Apple Strudel with Caramelized Walnuts. [26 minutes]

• Serendipitous Celery (#224)

  Celery Chutney, Baked Onions from Acquaviva and Bucatini with Toasted Breadcrumbs are whipped up. [26 minutes]

• Heavenly Baccala (#225)

  Lidia makes a sandy cake and turns preserved salt cod into a creamy baked topping for polenta. [26 minutes]

• That's How The Cookie Crumbles (#226)

  Fish broth with rice, marinated winter squash and a cookie crumble with zabaglione and berries. [26 minutes]

• Everyday Roasted Duck (Lombardy) (#301)

  A delicious and crispy Roasted Duck is served with a simple Rice with Lentils and an Almond Cake. [26 minutes]

• Notto Risotto (Lombardy) (#302)

  Learn how to make Rice with Butternut Squash, Rice with Fresh Sage and Traditional Rice and Chicken. [26 minutes]

• You Say Tomato, I Say Apple (Trentino Alto Adige) (#303)

  Tomato and Apple Sauce for Spaghetti and a Sweet Ricotta Dumpling with Strawberry Sauce are made. [26 minutes]

• Sunday Dinner In Emilia Romagna (Emilia Romagna) (#304)

  Prosciutto di Parma, the Anolini in Chicken Broth and Veal Scallopine Bolognese are showcased. [26 minutes]

• Umbria Family Jewels (Umbria) (#305)

  Sausage in the Skillet with Grapes, Meatballs in Broth and Honey Orange Crumb Cookies are shared. [26 minutes]

• Stuff It Your Way (Umbria) (#306)

  Features Torta al Testo stuffed with prosciutto, taleggio, bresaola and arugula and Veal Scallopine. [26 minutes]

• Milano Classico (Lombardy) (#307)

  Milan dishes include mouthwatering "Ossobuco alla Milanese" served on a Saffron Flavored Risotto. [26 minutes]

• Weeknight Stovetop Chicken (Le Marche) (#308)

  Chicken with Olives, Pinenuts and Celery Steamed in a Skillet and Ascoli Olives are showcased. [26 minutes]

• Braising Beef with Beer (Trentino Alto Adige) (#309)

  Beef Chuck Braised in Beer, Whole Grain Spaetzle and a visit to Pfefferlechner artisanal brewery. [26 minutes]

• Flora and Fauna (Le Marche) (#310)

  Lidia visits a friend's farm and prepares Lamb Chunks with Olives and Stuffed Quail in Parchment. [26 minutes]

• Amber Waves of Pasta (Emilia Romagna) (#311)

  Fresh Tagliatelle with White Meat Sauce and a delicious Walnut Pesto make great comfort food. [26 minutes]

• Fontina Hot & Cold (Valle D'aosta) (#312)

  Veal Chops with Fontina, Fondue Valle d'Aosta-Style and a Roasted Pepper and Olive Salad are made. [26 minutes]

• From Wine to Chocolate (Valle D'aosta) (#313)

  Polenta with White Beans and Black Kale, Beef Fillet with Wine Sauce and Chocolate Biscotti Pudding. [26 minutes]

• The Umbrian Twist (Umbria) (#314)

  Tomato Sauce with Bacon and a Chard and Almond Sauce can be paired with Strangozzi or any dry Pasta. [26 minutes]

• Breaking the Bread (Umbria) (#315)

  Super simple baked Fish with savory Breadcrumbs and Chocolate Bread Parfait are served. [26 minutes]

• Yodeling in the Alto Piano (Trentino Alto Adige) (#316)

  Apple Sauce with Horseradish, Canederli, or Fried Potato and Celery Root Dumplings, and Beef Rolls. [26 minutes]

• Airy Pasta Pillows (Emilia Romagna) (#317)

  Recipes for Fresh Pasta Dough and pasta fillings including Squash, Chard and Ricotta are shared. [26 minutes]

• From a Valle D'aosta Oven (Valle D'aosta) (#318)

  Beef, Potato and Cabbage Casserole and a hearty Bread and Fontina Cheese Soup are served. [26 minutes]

• Simmering Chicken in Beer (Trentino Alto Adige) (#319)

  A Chicken with Beer recipe and Dumplings with Speck and Celery Root and Apple Salad are prepared. [26 minutes]

• Terre E Mare (Le Marche) (#320)

  Spaghetti with Clam Sauce, a Ziti with Tuna "Ascoli" Style and a Zucchini and Olive side dish. [26 minutes]

• Grazing In Abruzzo (Abruzzo) (#321)

  Lidia prepares Lamb with Olives and tosses Scrippelle in a hot Caramel, Citrus and Apricot sauce. [26 minutes]

• Rolling Out A Genovese Buffet (Liguria) (#322)

  Genovese style stuffed veal breast is delicious and one of Lidia?s favorite Ligurian dishes. [26 minutes]

• Gnocchi Sardinian Style (Sardegna) (#323)

  A dumpling-like Pasta called Malloreddus is paired with a delicious Sausage and Tomato sauce. [26 minutes]

• Three Pastas in a Flash (Basilicata) (#324)

  A Bucatini with Sausage, Ditalini with Broccoli Rabe and Rigatoni with Lentils are prepared. [26 minutes]

• Sweet and Spicy Calabria (Calabria) (#325)

  Lidia servers Sweet Onion Soup, some Spicy Calamari and for dessert, Sesame Candy. [26 minutes]

• Conquering Cauliflower (Molise) (#326)

  A healthy dish of Gemelli with Cauliflower and Fresh Pasta Squares with Beans and Bacon are made. [26 minutes]

• Light But Luscious (#401)

  [26 minutes]

• Delicious Crumbs (#402)

  [26 minutes]

• To Cozze Or Not to Cozze (#403)

  [26 minutes]

• Pasta By Any Name (#404)

  [26 minutes]

• Sardinian Turnovers (#405)

  [26 minutes]

• Harvest Classics from Liguria (#406)

  [26 minutes]

• Potatoes with a Twist (#407)

  [26 minutes]

• Praise The Shepherd (#408)

  [26 minutes]

• From The Shores of Molise (#409)

  [26 minutes]

• Sardinian Lobster Salad (#410)

  [26 minutes]

• Intoxicating Antioxidant (#411)

  [26 minutes]

• The Catanzaro in the Chicken (#412)

  [26 minutes]

• Casseroling In Sardegna (#413)

  [26 minutes]

• The Liquid Marriage (#414)

  [26 minutes]

• Fishing for Tuna In Genova (#415)

  [26 minutes]

• Huggable Ligurian Food (#416)

  [26 minutes]

• The Lamb and the Chestnut Story (#417)

  [26 minutes]

• Hot Stuff from Basilicata (#418)

  [26 minutes]

• Strumming The Pasta (#419)

  [26 minutes]

• For Whom The Bell Tolls (#420)

  [26 minutes]

• Meatloaf Like No Other (#421)

  [26 minutes]

• Hearty But Good (#422)

  [26 minutes]

• Apples: Salad, Soup, Dessert (#423)

  [26 minutes]

• The Rock of Assisi (#424)

  [26 minutes]

• Deliciously Vegetarian (#425)

  [26 minutes]

• The Delights of Braising (#426)

  [26 minutes]

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