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
Huggable Ligurian Food (Episode #416)
KQED Life: Fri, Aug 31, 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: Thu, Aug 30, 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: Wed, Aug 29, 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: Tue, Aug 28, 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: Mon, Aug 27, 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: Fri, Aug 24, 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: Thu, Aug 23, 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: Wed, Aug 22, 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: Tue, Aug 21, 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: Mon, Aug 20, 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: Fri, Aug 17, 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: Thu, Aug 16, 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: Wed, Aug 15, 2012 -- 4:30 PM
In this episode 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!
To Cozze Or Not to Cozze (Episode #403)
KQED Life: Tue, Aug 14, 2012 -- 4:30 PM
Join Lidia on a visit to the region of Molise, an area well known for its olive oil and fresh fish. Lidia shows us a traditional Molise meal by preparing a delicious fish soup with vegetables and taccozze pasta with sea bass. With a combination of different vegetables, a variety of fish, and of course fresh pasta, you can experience what this wonderful region has to offer.
Delicious Crumbs (Episode #402)
KQED Life: Mon, Aug 13, 2012 -- 4:30 PM
Lidia travels to Sardegna, the second largest island in the Mediterranean known for its beautiful granite rocks. With the help of her two grandsons, Lidia shows us how to make a delicious baked Fregola Casserole prepared with handmade pasta pearls accompanied by a sauce of pancetta, onion, and plump cherry tomatoes. And who doesn't love a roast lobster - especially with Lidia's homemade breadcrumb topping?
Light But Luscious (Episode #401)
KQED Life: Fri, Aug 10, 2012 -- 4:30 PM
In this episode Lidia travels to Calabria, a region widely known for its variety of peppers. Lidia shows us how to use these peppers, along with red onions, potatoes, and other vegetables to create a Calabrese salad and an Eggplant, Onion, and Potato dish. In addition, Lidia also uses a simple combination of olive oil, lemon, capers, and garlic to create Steamed Swordfish Bagnara Style.