In Lidia's kitchen today, she makes Gemelli with Cauliflower "a simple, delicious and healthy dish" as well as simple Fresh Pasta Squares with Beans and Bacon.
Lidia prepares some fantastic Calabrian dishes, including her Sweet Onion Soup, some Spicy Calamari, and for dessert she makes Sesame Candy.
Lidia visits Basilicata and prepares Bucatini with Sausage, Ditalini with Broccoli Rabe, and Rigatoni with Lentils.
Lidia visits the island of Sardegna. In the kitchen she pairs malloreddus with a delicious Sausage and Tomato sauce. For dessert, it's a Semolina Pudding with Blueberry Sauce.
Lidia makes stuffed veal breast, or Cima alla Genovese.
Lidia visits Abruzzo and makes a farro pasta topped with arugula and ricotta. Following her main course of Lamb with Olives, she creates the deliciously fun Scrippelle which look like fettuccine and tosses them in a hot caramel, citrus and apricot sauce
Lidia visits Le Marche. In the kitchen she prepares Spaghetti with Clam Sauce along with a Ziti with Tuna "Ascoli" Style. Lidia also prepares a delicious Zucchini and Olive side dish.
Leave it to Lidia to bring the beer back to the kitchen, using it in a simple Chicken with Beer recipe. She'll also prepare Dumplings with Speck and a Celery Root and Apple Salad.
Lidia visits Valle d'Aosta and makes a heartwarming Beef, Potato, and Cabbage Casserole followed by Bread and Fontina Cheese Soup.
Lidia visits Bologna and prepares Fresh Pasta Dough; a pasta filling of Squash, Chard, and Ricotta; and demonstrate how to make a few typical pasta shapes, including tortelli, cappellacci, and tortellini.
Lidia visits Trentino Alto Adige and cooks Fried Potato and Celery Root Dumplings as well as Beef Rolls with Mustard and Vegetables.
Lidia visits Umbria and cooks a simple Baked Fish with Savory Breadcrumbs and a Chocolate Bread Parfait.
Lidia learns about strangozzi in Umbria and prepares two deliciously simple sauces: Tomato Sauce with Bacon and a Chard and Almond Sauce.
Lidia visits Valle d'Aosta and makes Polenta with White Beans and Black Kale, a Beef Fillet with Wine Sauce, and a scrumptious Chocolate Biscotti Pudding.
Lidia visits Valle d'Aosta to learn about Fontina cheese. This episode features Veal Chops with Fontina, a delicious Fondue Valle d?Aosta-Style, and a great Roasted Pepper and Olive Salad with Fontina and Creamy Mustard Dressing.
Lidia visits Bologna. In the kitchen, she prepares fresh tagliatelle with white meat sauce and a delicious walnut pesto.