Ve Bonacini's Italy con Fubo por 0€ Hoy
In a contemporary kitchen, chef Michael Bonacini prepares dishes with connections to the traditions of a region in Italy.
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 sticks with grandeur in all it does, including food; chef Michael Bonacini highlights its Jewish influence with a crispy Roman Jewish-style artichoke dish.
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.
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.
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.
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, 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.
