Bonacini's Italy
Friuli Venezia GuiliaS2 E15Michael Bonacini delves into the quiet region of Friuli Venezia Giulia with classic dishes including a Spicy Tomato Scampi.
SardegnaS2 E14Chef Michael Bonacini combines a taste of land and sea as he explores dishes from the island of Sardegna.
UmbriaS2 E13Known for its lush landscape, Umbria is a region of that offers fresh, seasonal ingredients perfect for simple-yet-boldly flavored cuisine; chef Michael Bonacini serves up a sweet and spicy antipasto of fried spicy tomato flatbread.
LombardyS2 E12Full of luxurious treats, the northern Italian region of Lombardy offers rich and delicious cuisine; for his antipasto, chef Michael Bonacini prepares a delicate dish of stuffed squash blossoms.
CalabriaS2 E11Chef Michael Bonacini explores sweet and spicy dishes hailing from the coastal region of Calabria; for his antipasto, he cooks up a light and refreshing brioche with gelato; a spicy sausage and ricotta pasta.
Emilia-RomagnaS2 E10Chef Michael Bonacini delves into the Italian region of Emilia-Romagna to discover its iconic cuisine; he stays light with an airy mortadella mousse spread on fluffy flatbreads; cooking up tortellini in broth.
CampaniaS2 E9Campania'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.
LazioS2 E8Filled 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.
SicilyS2 E7Simplicity 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.
PugliaS2 E6Puglia'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.
VenetoS2 E5From 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.
BasilicataS2 E1Chef Michael Bonacini explores the bold and hearty flavours of the southern region of Basilicata with dishes like Pollo Alla Potentina.
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