This series celebrates the land Lidia Bastianich calls home. She journeys throughout Italy to sample and prepare local specialties from Rome, Naples, Padua, Sicily, Trieste and Istria. Back in her kitchen in the US, she demonstrates two or three recipes she encountered during her travels. Throughout, friends and family often join Lidia in the kitchen. Her daughter Tanya introduces some of Lidia's favorite hidden cultural treasures, while her son Joseph frequently stops by to discuss regional wines.
Lidia's Italy Previous Broadcasts
The Rock of Assisi (Episode #424)
KQED Life: Fri, Jun 29, 2012 -- 4:30 PM
Lidia travels to Umbria where she creates two appetizing dishes and a delicious desert. She begins by using tomato, celery, and wine to create Strangozzi with veal and chicken liver sauce. She then creates a dish of pork chops with capers, lemon and pepperoncino. And for desert, Lidia makes a strudel with dried fruits and nuts.
Apples: Salad, Soup, Dessert (Episode #423)
KQED Life: Thu, Jun 28, 2012 -- 4:30 PM
Join Lidia as she travels to Trentino Alto Adige, a beautiful region known for hiking, skiing, and apple picking! In this episode, Lidia makes three wonderful recipes all containing fresh apples. First she begins with an apple and bean soup. Next, joined by her daughter Tanya, she creates a refreshing country salad, with apples and potatoes. And for dessert, it's bread pudding with chunks of apples and apricots.
Hearty But Good (Episode #422)
KQED Life: Wed, Jun 27, 2012 -- 4:30 PM
Lidia travels to Valle D'Aosta a region known for its cheese and dairy. With the help of Chef Cody, from Lidia's Kansas City, Lidia will show you how to make three delicious, hearty recipes.She begins with a simple rice and chestnut dish, followed by a hearty pasta dish of baked penne with fresh mushrooms, and ends the meal with an almond pudding with poached pears.
Meatloaf Like No Other (Episode #421)
KQED Life: Tue, Jun 26, 2012 -- 4:30 PM
Join Lidia as she travels to Le Marche, a region known for its beautiful hills and plentiful roaming sheep. Lidia creates a wonderful meatloaf with ricotta cheese and tomato sauce. For dessert Lidia and Grandma make a delicious Ambrosia dish with wheat berries, fruit, and chocolate.
For Whom The Bell Tolls (Episode #420)
KQED Life: Mon, Jun 25, 2012 -- 4:30 PM
Join Lidia as she travels to Molise, a region known for its pasta making, hearty foods and fresh vegetables. Lidia creates a pasta dish with cavatelli, favas and onions, along with another pasta dish of rigatoni with pork butt, veal, and sausage braised in tomatoes.
Strumming The Pasta (Episode #419)
KQED Life: Fri, Jun 22, 2012 -- 4:30 PM
Join Lidia in Abruzzo, where she creates two delicious maccheroni dishes. With the help of Chef Billy Gallagher from Becco, Lidia makes a maccheroni with sliced zucchini, eggs, and saffron and another maccheroni dish with fresh lemon.
Hot Stuff from Basilicata (Episode #418)
KQED Life: Thu, Jun 21, 2012 -- 4:30 PM
Lidia travels to Basilicata, a region known for its spicy comfort food. Join Lidia as she creates fiery maccheroni, pasta with breadcrumbs and pepperoncino, topped with pecorino and parsley, along with pasta in a pork Ragu sauce. As a side, Lidia makes artichokes and potatoes with fresh vegetables, pancetta, and nutmeg.
The Lamb and the Chestnut Story (Episode #417)
KQED Life: Wed, Jun 20, 2012 -- 4:30 PM
Lidia travels up to the mountains of Abruzzo, where they are known for their hearty foods. Join Lidia as she creates a chestnut and lentil soup with tomato and basil and a hearty leg-of-lamb stuffed with garlic, parsley, cheese, and bread served on top of polenta.
Huggable Ligurian Food (Episode #416)
KQED Life: Tue, Jun 19, 2012 -- 4:30 PM
In this episode Lidia uses Ligurian nuts to create a fresh spinach salad with pine nuts, Genova style. While in the region, Lidia also makes a German Potato salad with pancetta in a puckery dressing. And for dessert Tanya and Lidia create an Almond Torta with chocolate chips.
Fishing for Tuna In Genova (Episode #415)
KQED Life: Mon, Jun 18, 2012 -- 4:30 PM
Join Lidia in Liguria as she makes Green Bean Genova Style to accompny a beautiful tuna cooked Genova style with anchovies and porcini mushrooms. She also makes braised beef in a flavorful sauce of porcini mushrooms, pine nuts, and crushed tomatoes.
The Liquid Marriage (Episode #414)
KQED Life: Fri, Jun 15, 2012 -- 4:30 PM
Witness a marriage of flavors as Lidia travels through the beautiful region of Basilicata, where she makes a traditional wedding soup full of escarole, fennel, and meatballs. And if you love fish, then you will love Lidia's fish soup with monkfish and grouper in a simple garlic and wine broth. Lidia ends the meal by making spaghetti topped with baked cherry tomatoes. A meal every one will love!
Casseroling In Sardegna (Episode #413)
KQED Life: Thu, Jun 14, 2012 -- 4:30 PM
Join Lidia on the beautiful island of Sardegna, where she uses her three favorite ingredients: tomato, cheese, and eggplant. With the help of her son Joe, Lidia creates a wonderful baked eggplant in tomato sauce and baked eggplant with onions and fresh tomatoes. And for dessert we have a delicious prune torte.
The Catanzaro in the Chicken (Episode #412)
KQED Life: Wed, Jun 13, 2012 -- 4:30 PM
In this episode Lidia travels to Calabria a region with beautiful beaches and rugged mountains. With the help of her son Joe, Lidia creates a baked Cavatapi in a tomato sauce with fresh provolone, as well as Chicken Catanzaro; chicken with homemade stuffing. And to end the meal, Lidia and Joe make tasty almond biscotti.
Intoxicating Antioxidant (Episode #411)
KQED Life: Tue, Jun 12, 2012 -- 4:30 PM
Lidia travels to Liguria, a region all about flowers, herbs, and lots of vegetables. With the help of her granddaughter Julia, Lidia creates a soup filled with fresh vegetables. Then Lidia's grandson Lorenzo helps make pasta with string beans and potatoes in a fresh pesto sauce. And to finish off the meal, Lidia and Lorenzo make a delicious Cherry Jam Tart.
Sardinian Lobster Salad (Episode #410)
KQED Life: Mon, Jun 11, 2012 -- 4:30 PM
Lidia travels to the Italian island of Sardegna where she catches fresh lobster for a refreshing salad filled with celery and tomatoes in a light egg dressing. With the help of her son and granddaughter, Lidia cooks up braised cauliflower with onions and olives, along with pasta tossed with a cold tomato mint sauce. Perfect for a hot summer day!
From The Shores of Molise (Episode #409)
KQED Life: Fri, Jun 8, 2012 -- 4:30 PM
In this episode Lidia is in Molise, a beautiful region known for its great fishing and fresh seafood. Join Lidia as she helps us experience this region's true culture by making Spaghetti alla Tornola. A pasta dish made with calamari, scallops, and shrimp in an olive oil and garlic sauce with fresh cherry tomatoes. Lidia also makes an octopus sauce with black olives, peperoncino, and lots of onions. For dessert we have fried ricotta balls drizzled with marmalade. So simple, so delicious!
Praise The Shepherd (Episode #408)
KQED Life: Thu, Jun 7, 2012 -- 4:30 PM
Join Lidia as she travels to the hills of Calabria a region known for peperoncino and onions from the town of Tropea. Lidia begins her journey by creating a Shepherd's Rigatoni with sausage, Parmigiano Reggiano, and basil. She then makes shepherd-style Pork Chops with stuffed fresh figs.
Potatoes with a Twist (Episode #407)
KQED Life: Wed, Jun 6, 2012 -- 4:30 PM
Lidia travels to Basilicata, a small region known for its fish and lots and lots of spicy peppers! Join Lidia in the kitchen as she incorporates these peppers into each dish she creates. Lidia begins by making Spaghetti Alla Ziff, a simple pasta dish with three important ingredients - oil, garlic, and peperoncino. She then cooks up a baccala in a spicy and tangy sauce made with garlic, wine, and peppers. Accompanying this fish are Lidia's zesty potatoes made with garlic and peperoncini. These dishes may look simple, but they sure bring the heat!
Harvest Classics from Liguria (Episode #406)
KQED Life: Tue, Jun 5, 2012 -- 4:30 PM
Join Lidia as she travels to Liguria, a region all about fresh herbs and vegetables. Lidia begins by making a simple rice and zucchini crostada with fresh dough and ricotta cheese. She is then joined in the kitchen by Chef Mark Ladner of Del Posto, who helps her make stuffed vegetables by using fresh tomatoes, mushrooms, peppers, and zucchini, and a refreshing bread salad with summer vegetables.
Sardinian Turnovers (Episode #405)
KQED Life: Mon, Jun 4, 2012 -- 4:30 PM
Lidia travels to the northeastern part of Sardegna, a region known for its rich, delicious, and simple foods. Join Lidia as she creates a soup filled with Savoy cabbage, provolone, and pecorino cheese. And if that wasn't enough cheese for you, Lidia ends the meal by making a simple but delicious provolone turnover. All you need is dough and cheese, and maybe a drizzle of honey!
Pasta By Any Name (Episode #404)
KQED Life: Fri, Jun 1, 2012 -- 4:30 PM
Lidia travels to the region of Abruzzo, where she goes from the highlands to the seashore exploring the beautiful scenery and fresh food. First, she takes us to the mountains to make homemade maccheroni in a meat sauce consisting of pork, plump tomatoes and fresh vegetables. Then we head to the coast, where Chef Fortunato Nicotra of Felidia helps Lidia in the kitchen, as she prepares paccheri with fresh clams, mussels, shrimp, and scallops - and don't forget to add the touch of saffron!