KQED DTV Channels
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KQED 9HD
Comcast 9 and 709
Digital 9.1, 54.2 or 25.1All widescreen and HD programs
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Comcast 10
Digital 9.2, 54.1 or 25.2KTEH TV from San Jose in Silicon Valley
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KQED Life
Comcast 189
Digital 54.3Arts, food, how-to, gardening, travel
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KQED World
Comcast 190
Digital 9.3History, world events, news, science, nature
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V-Me
Comcast 191 & 621
Digital 54.5 or 25.324-hour national Spanish-language network
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KQED Kids
Comcast 192
Digital 54.4Quality children's programming parents love too
More from KQED
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.
Upcoming Broadcasts:
Tender Pork Chops, Loose Polenta (#213)
Duration:
26:46 CC Stereo TVG
Lidia travels to Fruili to learn the ins and outs of polenta. Back in the kitchen, it's a toast to Friuli with Chef Billy Gallagher. And on the menu? Polenta and spinach soup and braised pork chops with savoy cabbage.
Channels and Airdates:
Mon, Nov 23, 2009 -- 1:30 pm
That's How The Cookie Crumbles (#226)
Duration:
26:46 CC Stereo TVG
Lidia and Tanya tour Padova, a city that is still very much as it was back in the days of the Bard. Back in the kitchen, Lidia cooks up a fish broth with rice, marinated winter squash, and a cookie crumble with zabaglione and berries.
Channels and Airdates:
Risotto Fresh and Green (#214)
Duration:
26:46 CC Stereo TVG
Lidia ventures to Friuli to learn the basics of montasio cheese making. And back in the kitchen she'll use that cheese to make a special breakfast frico with guest chef Cody Hogan. Lidia rounds out the menu with a simple risotto with spinach and tangy skillet turnips with potatoes.
Channels and Airdates:
Everyday Roasted Duck (Lombardy) (#301)
Duration:
26:46 CC Stereo TVG
Instead of chicken, why not have duck tonight? While in Lombardy, Lidia visits Monica Maggiano and learns about how this accountant-turned-farmer raises her own chickens with care and attention, what they eat, and how they roam her farm. Monica helps us become better acquainted with the types of birds we eat, and back in the kitchen, Lidia demystifies the duck and talks about the Mallard, Peking and Muscovy. She then prepares a delicious and Crispy Roasted Duck, a simple Rice with Lentils, and a delectable Almond Cake for dessert.
Channels and Airdates:
Amber Waves of Pasta (Emilia Romagna) (#311Z)
Duration:
26:46 Stereo TVG
Emilia Romagna is known for its Prosciutto di Parma, its balsamic vinegar and rich egg yolk pasta. The women of Le Sfogline pasta making shop in the city of Bologna are well known by the locals for their delicate pasta making tradition. These hand-rolled, razor thin, nearly transparent pasta sheets are used to make some of the most delicious comfort food you can find in all of Italy. Back in the studio, Lidia uses this tradition to make her fresh Tagliatelle with White Meat Sauce and a delicious Walnut Pesto.
Channels and Airdates:
Notto Risotto (Lombardy) (#302)
Duration:
26:46 CC Stereo TVG
Rice, rice and more rice! Lidia explores the realm of simple rice dishes in this episode. For years she has taught you how to make risotto; in this show, she exclaims, "Now I'm going to tell you how to "unmake it!" In addition, Lidia visits the noble and picturesque Principato de Lucedio rice farm and learns both the traditional and modern methods of harvesting rice. (Yes, she even uses a sickle!) Back in the kitchen, Lidia teaches us some of the simplest rice dishes that anyone can make, even if you have only 20 minutes to prepare dinner tonight. Learn how to make Rice with Butternut Squash, Rice with Fresh Sage, and Traditional Rice and Chicken.
Channels and Airdates:
You Say Tomato, I Say Apple (Trentino Alto Adige) (#303)
Duration:
26:46 CC Stereo TVG
You thought that Lidia had demonstrated every version of a good, basic tomato sauce? Well in this episode, she'll add an ingredient that just might surprise you. Apples! The northern, mountainous region of Trentino Alto Adige is "apple country" in Italy, and they use them everywhere. Lidia will visit the Consorzio Melinda apple orchards, climb the ladders and pick her own bushel before bringing you back to the kitchen to make a delicious Tomato and Apple Sauce for spaghetti, a Cauliflower and Potato Salad. To finish, Grandma joins Lidia for a Sweet Ricotta Dumpling with Strawberry Sauce.
Channels and Airdates:
Sunday Dinner In Emilia Romagna (Emilia Romagna) (#304)
Duration:
26:46 CC Stereo TVG
Lidia has been friends with Carlo Galloni and his family for years, and in this episode, she takes the viewer to meet them and learn about the production of the "king" of Italian hams - Prosciutto di Parma. Outside of Parma, join Lidia and her daughter Tanya as they meet with Carlo and his family to discuss this centuries-old tradition of making Prosciutto di Parma. Back in the kitchen, Lidia makes two scrumptious dishes from the area - the Anolini in Chicken Broth and Veal Scallopine Bolognese, and her two granddaughters -Olivia and Julia - are present as her able assistants.
Channels and Airdates:
Umbria Family Jewels (Umbria) (#305)
Duration:
26:46 CC Stereo TVG
The Caprai family has been making wine in Umbria for generations and are best known for the production of a varietal that is very particular for the region. Sagrantino di Montefalco has a long history in Umbria - beginning with the Franciscan friars that first made it. This full bodied red is a perfect accompaniment to hearty, Umbrian cuisine. After Lidia walks through the picturesque vineyards with Marco to understand their philosophy of wine making, she brings the grape back to the skillet, in a super simple and seasonal Sausage in the Skillet with Grapes. She'll also share Meatballs in Broth and Honey Orange Crumb Cookies.
Channels and Airdates:
Stuff It Your Way (Umbria) (#306)
Duration:
26:46 CC Stereo TVG
In this episode, Tanya takes you to one of her favorite "truck stops" near Gubbio and meets her father-in-law for a tour of this beautiful medieval town. While there she also gets a chance to savor the wonderful "Torta al Testo", a delicious and typical "sandwich" stuffed with all sorts of delicacies - prosciutto, taleggio, bresaola and arugula. Lidia will not only teach you how to make your own "Torta al Testo" at home but she'll also share a delicious and quick Veal Scallopine with Prosciutto, Garlic and Anchovy Fillets.
Channels and Airdates:
Milano Classico (Lombardy) (#307)
Duration:
26:46 CC Stereo TVG
Lombardy's most famous city is Milan, and one of Milan's most famous dishes is the mouthwatering "Ossobuco alla Milanese" which is served on a Saffron Flavored Risotto. Lidia shows her daughter Tanya how to prepare these two rich and satisfying dishes in the studio but also takes you beyond Milan - to the lesser known Lombard city of Bergamo. While Milan houses one of Italy's most famous Renaissance paintings -Leonardo da Vinci's Last Supper, Bergamo is home to a contemporary "Renaissance Man" and dear friend of the family - Mario Donizetti. Lidia and Tanya will take you to his home and studio in this episode. Cody Hogan of Lidia's Kansas City stops by Lidia's house to share some of her favorite Milanese dishes.
Channels and Airdates:
Weeknight Stovetop Chicken (Le Marche) (#308)
Duration:
26:46 CC Stereo TVG
Lidia knows that everyone is pressed for time these days and always looking for a quick, simple and delicious dish to put on the table for the family during the week. Her Chicken with Olives, Pinenuts and Celery Steamed in a Skillet, does the trick! Lidia asks "why did the chicken cross the road in this episode?" Well...to get to the olive grove of course! Lidia also visits with the Petrini family in the beautiful region of Le Marche and talks about the olive varietals particular to this region - especially the Ascoli olive.
Channels and Airdates:
Braising Beef with Beer (Trentino Alto Adige) (#309)
Duration:
26:46 CC Stereo TVG
Italy is known for its wine, but did you know that you can find a strong beer culture there as well? As you head up north, high in the mountains, beer making is actually quite a prominent part of the region's culture. But you don't only drink beer with your food; you cook with it! Joe and Tanya will visit the Pfefferlechner artisanal brewery in a scenic Tyrolean location that evokes the Austrian Alps. Chef Billy Gallagher of Becco restaurant joins Lidia back home to make Beef Chuck Braised in Beer, Whole Grain Spaetzle, and Delicious Baked Apples.
Channels and Airdates:
Flora and Fauna (Le Marche) (#310)
Duration:
26:46 CC Stereo TVG
Lidia's friend Vittorio Beltrami has a look very similar to Albert Einstein. And his genius is cheese! Lidia will visit Beltrami's farm in Le Marche where he tends to his precious animals. You'll witness his passion for cheese making before heading back to the studio with Lidia where she makes Lamb Chunks with Olives and a simple Stuffed Quail in Parchment - a technique that can be used with other poultry as well.
Channels and Airdates:
Amber Waves of Pasta (Emilia Romagna) (#311)
Duration:
26:46 CC Stereo TVG
Emilia Romagna is known for its Prosciutto di Parma, its balsamic vinegar and rich egg yolk pasta. The women of Le Sfogline pasta making shop in the city of Bologna are well known by the locals for their delicate pasta making tradition. These hand-rolled, razor thin, nearly transparent pasta sheets are used to make some of the most delicious comfort food you can find in all of Italy. Back in the studio, Lidia uses this tradition to make her fresh Tagliatelle with White Meat Sauce and a delicious Walnut Pesto.
Channels and Airdates:
Fontina Hot & Cold (Valle D'aosta) (#312)
Duration:
26:46 CC Stereo TVG
This episode features a true comfort food, Veal Chops with Fontina, along with a delicious Fondue Valle d'Aosta-Style, and a great Roasted Pepper and Olive Salad with Fontina and Creamy Mustard Dressing. The protagonist of this episode is the creamy, pungent fontina cheese from the mountains of Valle d'Aosta. Lidia will take you to the real source of this powerful regional product - the cows -who head up and down the rich and fertile mountains where they eat particular grasses that ultimately affect the taste of the milk and the cheese that comes from it. Leave it to Lidia to meet the characters behind the product, and even milk one of the cows that produce the cheese!
Channels and Airdates:
From Wine to Chocolate (Valle D'aosta) (#313)
Duration:
26:46 CC Stereo TVG
Hearty foods dominate this mountainous landscape and are interestingly paired with high quality French-style wines. Valle d'Aosta exemplifies true border cuisine. In this episode, Lidia will visit with her dear friends at Les Cretes winery, whose roots go back to the 1700s and are descendants of the original owner who came to Italy from France. The hearty food prepared in this episode includes Polenta with White Beans and Black Kale; a Beef Fillet with Wine Sauce and a scrumptious Chocolate Biscotti Pudding.
Channels and Airdates:
The Umbrian Twist (Umbria) (#314)
Duration:
26:46 CC Stereo TVG
Every region in Italy has its traditional pasta products and in Umbria, strangozzi is the particular shape that reigns. These delicate handmade pastas are omnipresent in this region, and Lidia takes you to the Caprai winery where some of the local women show you the tradition. The two deliciously simple sauces, Tomato Sauce with Bacon and a Chard and Almond sauce, can be paired with strangozzi or any dry pasta if time is an issue.
Channels and Airdates:
Briny As The Sea (#101)
Duration:
26:46 CC Stereo TVG
Sail to Istria and discover the secrets behind making wholesome seafood pastas. Lidia befriends the local fishermen and prepares a great scampi dish "alla Buzara".
Channels and Airdates:
A Sicilian & His Calamari (#102)
Duration:
26:46 CC Stereo TVG
Travel to Palermo, Sicily with Lidia and discover the most delicious way to enjoy Calamari-Manfredi style. Manfredi is a dear friend and olive oil producer from Palermo and has a very simple dish featuring calamari. Following she visits with another friend who has a spectacular seaside home and prepares a simple pesto "Trapanese style".
Channels and Airdates:
The Lamb of the Land (#103)
Duration:
26:46 CC Stereo TVG
Head to Friuli where Lidia has her vineyards and where she has wonderful friends and family that she visits several times throughout the year. Learn the tricks of the trade to making perfectly roasted lamb shoulder paired with Montasio cheese crisps with swisscard or the famous fricos!
Channels and Airdates:
Musseling My Way Through Puglia (#104)
Duration:
26:46 CC Stereo TVG
Today Lidia takes you to the "heel of the boot" or the region of Puglia to learn how to make vegetable farro with tuna & tomatoes. Then it's on to the town of Andria to make a scrumptious almond tart.
Channels and Airdates:
To Crumb Or Not to Crumb (#215Z)
Duration:
26:46 CC Stereo TVG
Lidia travels to Treviso to learn of the city's two treasures: their beautiful architecture and their prized produce- radicchio. Back in the kitchen, Lidia is joined by Chef Mark Ladner of Del Posto, where they indulge in risotto with radicchio and a peach tart with cocoa almond crust.
Channels and Airdates:
Two Essentials of Roman Cuisine (#105)
Duration:
26:46 CC Stereo TVG
Artichokes are at the heart of the Roman kitchen, and Lidia shows us how to prepare two easy and delicious chicken dishes, one of which features this great and nutritious vegetable. Another favorite is a chicken with prosciutto dish-a real hit with the family.
Channels and Airdates:
Eggplant and Tuna Alla Siciliana (#210Z)
Duration:
26:46 CC Stereo TVG
It's a trip to Sicily, where the old ways of both fishing...and puppetry have been preserved. Back in the kitchen, Lidia is joined by Joe to make three dishes representative of the flavors and colors of Sicily: smothered eggplant and summer vegetables, grilled tuna with oregano, and ziti with tomatoes, eggplant, and salted ricotta.
Channels and Airdates:
Farro The Story (#216Z)
Duration:
26:46 CC Stereo TVG
Lidia celebrates Puglia- Italy's horn of plenty. It's a menu filled with the grains of the region: fresh tagliatelle pasta, tagliatelle with chick peas, and a salad of tomatoes, mozzarella, and faro.
Channels and Airdates:
The Raw & The Cooked & The Tossed (#106)
Duration:
26:46 CC Stereo TVG
Travel to Sicily with Lidia and uncover the secret to a delicious salad Sicilian style. Lidia also will reveal a classic scallopine with Marsala.
Channels and Airdates:
Two Tasty Pastas, Puglia Style (#107)
Duration:
26:46 CC Stereo TVG
There's nothing as perfect as a fresh, ripe tomato, and today Lidia proves it by tossing cherry tomatoes with argula and cavatelli-a pasta specifically local to Puglia.
Channels and Airdates:
When In Rome....Eat Pasta (#108)
Duration:
26:46 CC Stereo TVG
Rome is famous for its simple, inexpensive and absolutely delicious dry pasta dishes. Two of these famous dishes are the Bucatini all'Amatriciana and Spaghetti Cacio e Pepe.
Channels and Airdates:
Savor It "Saor" (#109)
Duration:
26:46 CC Stereo TVG
It's all about Trieste today as we learn how to properly marinate sardines. Lidia then prepares mouth watering veal chops based on a recipe from Trieste.
Channels and Airdates:
The Essence of Maremma (#110)
Duration:
26:46 CC Stereo TVG
Viewers get a feel for Maremma today as Lidia cooks up appetizing poached eggs, a classic yet delightful steak with a side of Tuscan beans and squash. This is where the Tuscan cowboys reign so look out for a few surprises!
Channels and Airdates:
Fontina Hot & Cold (Valle D'aosta) (#312Z)
Duration:
26:46 Stereo TVG
This episode features a true comfort food, Veal Chops with Fontina, along with a delicious Fondue Valle d'Aosta-Style, and a great Roasted Pepper and Olive Salad with Fontina and Creamy Mustard Dressing. The protagonist of this episode is the creamy, pungent fontina cheese from the mountains of Valle d'Aosta. Lidia will take you to the real source of this powerful regional product - the cows -who head up and down the rich and fertile mountains where they eat particular grasses that ultimately affect the taste of the milk and the cheese that comes from it. Leave it to Lidia to meet the characters behind the product, and even milk one of the cows that produce the cheese!
Channels and Airdates:
Sicilian Street Food (#211Z)
Duration:
26:46 CC Stereo TVG
Lidia hits the streets of Palermo to taste the some of Sicily's classic street food. Back in the kitchen, Palermo-native, Chef Fortunato Nicotra, is on hand to help Lidia prepare grouper matalotta-style and panelle - a fried chickpea polenta.
Channels and Airdates:
The Goose of It (#220Z)
Duration:
26:46 CC Stereo TVG
Lidia heads home to Istria where Tanya joins her to show the beautiful architecture of Groznjan and Motovun. Back in the kitchen, it's a meal that truly showcases the flavors of Istria: roasted goose with mlinzi and a frittata with asparagus and scallions.
Channels and Airdates:
Bigoli Just for Me (#111)
Duration:
26:46 CC Stereo TVG
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. And her visit to the Veneto area is exactly where the famous tiramisu was born...but this twist with limoncello is a real delight.
Channels and Airdates:
Hazelnut Haven (#221Z)
Duration:
26:46 CC Stereo TVG
It's time to toast to the hazelnut, as Lidia heads to Piemonte for the beloved nut's fall harvest. Back in the kitchen, Lidia whips up a quick dish of roasted pepper rolls stuffed with tuna, and two hazelnut inspired treats: quince and hazelnut chutney and a hazelnut torte.
Channels and Airdates:
Anna, The Cous Cous Lady (#112)
Duration:
26:46 CC Stereo TVG
Cous cous in Italian cuisine? It's Sicily-an island that has seen many an inhabitant. Today join Lidia with her friend Anna, who we also call the Cous Cous Lady as they put together a delicate salad of orange, red onion, and olives followed by a hot, steaming bowl of seafood brodetto.
Channels and Airdates:
From Wine to Chocolate (Valle D'aosta) (#313Z)
Duration:
26:46 Stereo TVG
Hearty foods dominate this mountainous landscape and are interestingly paired with high quality French-style wines. Valle d'Aosta exemplifies true border cuisine. In this episode, Lidia will visit with her dear friends at Les Cretes winery, whose roots go back to the 1700s and are descendants of the original owner who came to Italy from France. The hearty food prepared in this episode includes Polenta with White Beans and Black Kale; a Beef Fillet with Wine Sauce and a scrumptious Chocolate Biscotti Pudding.
Channels and Airdates:
Spaghetti & White Clams, A Classic Plus More (#113)
Duration:
26:46 CC Stereo TVG
Lidia loves Naples! It's colorful, vibrant and full of energy. Lidia also demonstrates a great pasta that has the flavor without the added calories as she prepares a recipe for Bucatini "mock" Amatriciana; meaning minus the meat.
Channels and Airdates:
Italian - Austrian (#222Z)
Duration:
26:46 CC Stereo TVG
Joe and Tanya visit the melting pot that is Trieste...and learn of the city's role as a cultural crossroads. Back in the kitchen, it's meal that showcases the Austrian influence on Italian cuisine: steamed mussels Trieste-style and a rich sacher torte.
Channels and Airdates:
The Palm Squeeze (#114)
Duration:
26:46 CC Stereo TVG
It's all about Istria, and this is where Lidia was born to there is a lot to learn. Following a delicious mushroom sauce, you'll want to save room for dessert, because today it's delectable crepes filled with chocolate and hazelnut, a true specialty from this area.
