Lidia serves a luscious bowl of pasta filled with hearty chicken livers, but save room for dessert because she's cooking up a tasty Limoncello Tiramisu.
Couscous in Italian cuisine? Join Lidia and her friend Anna, who we also call the Couscous Lady, as they put together a delicate salad of orange, red onion, and olives, followed by a steaming bowl of seafood brodetto.
Lidia loves Naples; it's colorful and full of energy. Today she demonstrates Bucatini "mock" Amatriciana, or minus the meat, for a lighter version of this traditional dish.
It's all about Istria today as Lidia prepares a delicious mushroom sauce followed by delicious crepes filled with chocolate and hazelnut--a real local specialty.
Venice used to be the center of the spice trade, as Lidia explains. In this episode she visits the region of Veneto and then comes back to the kitchen to make mouth-watering beef cutlets garnished with aromatic cinnamon and cloves.
The people from Friuli are often called "polentone" or polenta eaters. Lidia celebrates this nickname as she shares recipes for polenta for breakfast, lunch, and dinner.
Many know of Tuscany, but have you heard of Maremma? Maremma runs along the coast, and despite its great food, wine, and art, is often skipped by travelers.