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Silvia's friend, Silvana, shows her how to make an arancini recipe that has been in her family for generations.
Silvia's friend, Silvana, shows her how to make an arancini recipe that has been in her family for generations.
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Cook Like an Italian
S3, EP10 "Italy, Top to Bottom"Silvia prepares zucchini-filled strudel with all the flavors of Calabria; cooking a pesto linguine from Genoa that's not to be missed.
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S2, EP1 "The Glorious Food of Emilia Romagna"Silvia returns to the kitchen to take you through 3 dishes from the famous region of Emilia-Romagna in Italy, known not only for its stunning landscape but also for the beauty and richness and of its food.
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S2, EP12 "Italian breakfasts revisited"Silvia cooks three deceptively simple and light Colazione all'Italiana dishes; it's said that breakfast is the most important meal of the day and these dishes prove they can still be a touch decadent.
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S1, EP1 "Shop Like an Italian"Silvia prepares a rustic Tuscan chickpea pasta for her daughter Luna; she also bakes two Schiacciata breads and makes her mother's apple and Mascarpone cake.
Cook Like an Italian
S3, EP9 "Signature Dishes"Silvia's friend, Silvana, shows her how to make an arancini recipe that has been in her family for generations.
Cook Like an Italian
S3, EP8 "Meal Planning"Silvia helps her friend, Claudio, prepare two healthy pasta salads; they also cook a chicken cacciatore for her teenage son and his best mate.
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S3, EP7 "Arrivederci, Gluten!"Modern Italian home cooks have embraced gluten-free culture; Silvia explores three very different ways of cooking Italian "senza gluten!"
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Chef Gordon Ramsay hits the road to help struggling restaurants all over the United States turn their luck around. Ramsay examines the problems each establishment faces, from unsanitary refrigerators to lazy or inexperienced staff, and searches for resolutions. With help from his team, Ramsay redecorates each eatery to give it a fresh new look and updates the menu as needed. Ramsay's ultimate goal is to make the restaurants he visits popular and profitable, but it's up to the restaurateurs to take his advice and turn their business nightmare into the American dream.