Nowhere is food as much a part of everyday life as Italy, a country whose unique topography has resulted in distinct regional differences that are vibrantly alive and passionately celebrated. In this second series, the kings of Italian cuisine, Antonio Carluccio and Gennaro Contaldo, return to Italy to remember their pasts and discover how the culinary capital of the world is changing the way it cooks and eats. In each of the four hour-long episodes, Antonio and Gennaro create dishes using recipes, ingredients and influences they discover along their journeys as well as some of their own favourite traditional meals. Throughout this series we explore both town and country, seeing how every Italian province has a unique culinary palette as inspired by its spectacular geography.
Calabria Antonio and Gennaro return to Italy, this time revisiting the food of Italian childhood. Dishes include Fish Stew, Rice Cake flavoured with Orange and Orzotto (Pork and Pearl Barley Risotto). Liguria Antonio and Gennaro visit the port of Portofino and journey to Italy's mountains. Recipes featured in this episode are Red Snapper with Tomatoes and Anchovies, Silk Handkerchief Pasta with Fresh Pesto, and a Potato and Cabbage Bake. The Alps In this episode Antonio and Gennaro examine the history of the Rhaetian Alps and the culinary skills of the Lombards. The duo cook Bresaola Salad, Alpine Pizza and Pizzocherie. Rome Gennaro and Antonio look at the evolution of the role of the Italian man. They cook Braised Beef in Red Wine, Sweet Pepper Omelette and Bucatini with Bacon and Chilli.