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From hearty inland crops to fresh food of the sea, the Venetian region covers it all; an antipasto of succulent soft shell crab is paired with a tangy aioli made from sundried tomatoes, creating the perfect combination of crispy and creamy.
From hearty inland crops to fresh food of the sea, the Venetian region covers it all; an antipasto of succulent soft shell crab is paired with a tangy aioli made from sundried tomatoes, creating the perfect combination of crispy and creamy.
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S2, EP13 "Umbria"Known for its lush landscape, Umbria is a region of that offers fresh, seasonal ingredients perfect for simple-yet-boldly flavored cuisine; chef Michael Bonacini serves up a sweet and spicy antipasto of fried spicy tomato flatbread.
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S2, EP12 "Lombardy"Full of luxurious treats, the northern Italian region of Lombardy offers rich and delicious cuisine; for his antipasto, chef Michael Bonacini prepares a delicate dish of stuffed squash blossoms.
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S2, EP9 "Campania"Campania's coastline is filled with two things: tourists and seafood; chef Michael Bonacini begins his meal with a salad from the Island of Capri; grilled Caprese salad combines fresh tomatoes, tangy balsamic, and a hint of sweetness from basil.
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S2, EP8 "Lazio"Filled with ruins in its bustling streets, the region of Lazio sticks with grandeur in all it does, including food; chef Michael Bonacini highlights its Jewish influence with a crispy Roman Jewish-style artichoke dish.
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