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 Delights of Braising (Episode #426)
KQED Life: Fri, Sep 14, 2012 -- 4:30 PM
Lidia travels to Lombardy, a region known for its gorgeous scenery, magnificent lakes and beautiful fashion. Join Lidia as she shows us the beauty of flavor by creating braised cabbage rolls stuffed with sausage and cabbage. Lidia also shows us how to make skillet braised chicken bundles with pestata and bacon.
The Rock of Assisi (Episode #424)
KQED Life: Wed, Sep 12, 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: Tue, Sep 11, 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: Mon, Sep 10, 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: Fri, Sep 7, 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: Thu, Sep 6, 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: Wed, Sep 5, 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: Tue, Sep 4, 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: Mon, Sep 3, 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.