4320 http://www.rmpbs.org/content/index.cfm/program/16860 en-us "Lidia's Italy" celebrates the land Lidia Bastianich calls home. In her new series, Lidia journeys throughout Italy to sample and prepare local specialties from Rome, Naples, Padua, Sicily, Trieste and Istria. Back in her kitchen in the United States, the warm and engaging host demonstrates two or three recipes she encountered during her travels. Throughout the series, friends and family often join Lidia in the kitchen. Her daughter Tanya introduces some of Lidia's favorite hidden cultural treasures, while her son Joseph frequently stops by to discuss regional wines. © 2009 Rocky Mountain PBS http://www.rmpbs.org/resources/files/programs/100x100/16860.jpg http://www.rmpbs.org/content/index.cfm/program/16860 100 100 It's a return to Lidia's roots when we visit San Saba, the family's ancestral family home in Pula. Back in the kitchen, Lidia is joined by Grandma for a menu of old favorites with Nonna Erminia's farina gnocchi and apple strudel with caramelized walnuts. http://www.rmpbs.org/content/index.cfm/program/16860-223/rss http://www.rmpbs.org/content/index.cfm/program/16860-223/rss Fri, 20 Nov 09 05:30:00 -0700 It's a return to Lidia's roots when we visit San Saba, the family's ancestral family home in Pula. Back in the kitchen, Lidia is joined by Grandma for a menu of old favorites with Nonna Erminia's farina gnocchi and apple strudel with caramelized walnuts. http://www.rmpbs.org/content/index.cfm/program/16860-223/rss http://www.rmpbs.org/content/index.cfm/program/16860-223/rss Fri, 20 Nov 09 11:30:00 -0700 It's a return to Lidia's roots when we visit San Saba, the family's ancestral family home in Pula. Back in the kitchen, Lidia is joined by Grandma for a menu of old favorites with Nonna Erminia's farina gnocchi and apple strudel with caramelized walnuts. http://www.rmpbs.org/content/index.cfm/program/16860-223/rss http://www.rmpbs.org/content/index.cfm/program/16860-223/rss Fri, 20 Nov 09 17:30:00 -0700 It's a return to Lidia's roots when we visit San Saba, the family's ancestral family home in Pula. Back in the kitchen, Lidia is joined by Grandma for a menu of old favorites with Nonna Erminia's farina gnocchi and apple strudel with caramelized walnuts. http://www.rmpbs.org/content/index.cfm/program/16860-223/rss http://www.rmpbs.org/content/index.cfm/program/16860-223/rss Fri, 20 Nov 09 23:30:00 -0700 http://www.rmpbs.org/content/index.cfm/program/16860-306/rss http://www.rmpbs.org/content/index.cfm/program/16860-306/rss Sat, 21 Nov 09 09:30:00 -0700 It's off to Puglia, where Lidia visits with Chef Zito of the restaurant Antichi Sapore to do some wild herb foraging in the Masseria. Back in the kitchen, Lidia pays homage to Chef Zito by recreating three of his signature dishes: celery chutney, baked onions from Acquaviva, and bucatini with toasted breadcrumbs. http://www.rmpbs.org/content/index.cfm/program/16860-224/rss http://www.rmpbs.org/content/index.cfm/program/16860-224/rss Sun, 22 Nov 09 05:30:00 -0700 It's off to Puglia, where Lidia visits with Chef Zito of the restaurant Antichi Sapore to do some wild herb foraging in the Masseria. Back in the kitchen, Lidia pays homage to Chef Zito by recreating three of his signature dishes: celery chutney, baked onions from Acquaviva, and bucatini with toasted breadcrumbs. http://www.rmpbs.org/content/index.cfm/program/16860-224/rss http://www.rmpbs.org/content/index.cfm/program/16860-224/rss Sun, 22 Nov 09 11:30:00 -0700 It's off to Puglia, where Lidia visits with Chef Zito of the restaurant Antichi Sapore to do some wild herb foraging in the Masseria. Back in the kitchen, Lidia pays homage to Chef Zito by recreating three of his signature dishes: celery chutney, baked onions from Acquaviva, and bucatini with toasted breadcrumbs. http://www.rmpbs.org/content/index.cfm/program/16860-224/rss http://www.rmpbs.org/content/index.cfm/program/16860-224/rss Sun, 22 Nov 09 17:30:00 -0700 It's off to Puglia, where Lidia visits with Chef Zito of the restaurant Antichi Sapore to do some wild herb foraging in the Masseria. Back in the kitchen, Lidia pays homage to Chef Zito by recreating three of his signature dishes: celery chutney, baked onions from Acquaviva, and bucatini with toasted breadcrumbs. http://www.rmpbs.org/content/index.cfm/program/16860-224/rss http://www.rmpbs.org/content/index.cfm/program/16860-224/rss Sun, 22 Nov 09 23:30:00 -0700 Lidia brings Italy's ancient pursuit of cod to the kitchen, where she turns preserved salt cod into a creamy baked topping for polenta. The meal is rounded out with rice and pea soup and a sandy cake with whipped cream and berries. http://www.rmpbs.org/content/index.cfm/program/16860-225/rss http://www.rmpbs.org/content/index.cfm/program/16860-225/rss Mon, 23 Nov 09 05:30:00 -0700 Lidia brings Italy's ancient pursuit of cod to the kitchen, where she turns preserved salt cod into a creamy baked topping for polenta. The meal is rounded out with rice and pea soup and a sandy cake with whipped cream and berries. http://www.rmpbs.org/content/index.cfm/program/16860-225/rss http://www.rmpbs.org/content/index.cfm/program/16860-225/rss Mon, 23 Nov 09 11:30:00 -0700 Lidia brings Italy's ancient pursuit of cod to the kitchen, where she turns preserved salt cod into a creamy baked topping for polenta. The meal is rounded out with rice and pea soup and a sandy cake with whipped cream and berries. http://www.rmpbs.org/content/index.cfm/program/16860-225/rss http://www.rmpbs.org/content/index.cfm/program/16860-225/rss Mon, 23 Nov 09 17:30:00 -0700 Lidia brings Italy's ancient pursuit of cod to the kitchen, where she turns preserved salt cod into a creamy baked topping for polenta. The meal is rounded out with rice and pea soup and a sandy cake with whipped cream and berries. http://www.rmpbs.org/content/index.cfm/program/16860-225/rss http://www.rmpbs.org/content/index.cfm/program/16860-225/rss Mon, 23 Nov 09 23:30:00 -0700 Lidia and Tanya tour Padova, a city that is still very much as it was back in the days of the Bard. Back in the kitchen, Lidia cooks up a fish broth with rice, marinated winter squash, and a cookie crumble with zabaglione and berries. http://www.rmpbs.org/content/index.cfm/program/16860-226/rss http://www.rmpbs.org/content/index.cfm/program/16860-226/rss Wed, 25 Nov 09 05:30:00 -0700 Lidia and Tanya tour Padova, a city that is still very much as it was back in the days of the Bard. Back in the kitchen, Lidia cooks up a fish broth with rice, marinated winter squash, and a cookie crumble with zabaglione and berries. http://www.rmpbs.org/content/index.cfm/program/16860-226/rss http://www.rmpbs.org/content/index.cfm/program/16860-226/rss Wed, 25 Nov 09 11:30:00 -0700