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In a contemporary kitchen, chef Michael Bonacini prepares dishes with connections to the traditions of a region in Italy.
S2, EP5 "Veneto"
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.
S2, EP6 "Puglia"
Puglia's lush landscape and large coastline characterize its cuisine; exploring its native ingredients through some of Puglia's favorite meals; an antipasto with crispy fried mussels; highlighting Puglia's prize crop: tomatoes.
S2, EP7 "Sicily"
Simplicity is key with Sicilian cuisine; the region balances simplicity with intensity through flavorful dishes; an antipasto of folded flatbread with ricotta and fennel seeds inspires with its intricate beauty and a simple recipe.
S2, EP8 "Lazio"
Filled with ruins in its bustling streets, the region of Lazio exudes grandeur in all it does, including food; chef Michael Bonacini highlights its Jewish influence with a crispy Roman Jewish-style artichoke dish.
S2, EP4 "Tuscany"
Tuscany is known for its wines, cheeses, and gorgeous sights; chef Michael Bonacini introduces the region's fine cuisine with four of his favorite dishes, drawing attention to the importance of mushrooms in Tuscan culture.
S2, EP3 "Valle D'Aosta"
Chef Michael Bonacini inspires with warm hearty meals from the region of Valle D'Aosta including a wholesome Chestnut Fettuccine.
S2, EP2 "Molise"
Chef Michael Bonacini shares the secrets of Molise with four of his favourite dishes.
