Bonacini's Italy

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Season 1
The secluded region of Abruzzo makes for unique Italian cuisine. Chef Michael Bonacini shows us diverse regional recipes like Rolled Meat Crepes.
Celebrity Chef Michael Bonacini explores classic dishes from the central Italian region, Le Marche.
Chef Michael Bonacini uses the fresh ingredients from rich Tuscan soil to make regional dishes like Spinach Ricotta Gnudi.
Season 2
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One of Italy's quieter regions, Friuli Venezia Guilia offers iconic dishes, waiting to be discovered. Michael Bonacini begins his exploration of the region with his take on a traditional meal - cheese crisp baskets with polenta and mushrooms.
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Appreciating island culture, Michael Bonacini explores the enchanting region of Sardegna and its exceptional cuisine. Michael begins his island feast with a taste of the sea through his antipasto of stuffed snails. Next, Michael prepares a luxurious and delicate lobster spaghetti, highlighting the fresh seafood of the regi...
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Known for its lush landscape, Umbria is a region that offers fresh, seasonal ingredients perfect for simple yet boldly flavoured cuisine. To begin his Umbrian feast, Chef Michael Bonacini serves up a sweet and spicy antipasto of fried spicy tomato flatbread. For his primo, Michael brings our attention to an Umbrian special...
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Full of luxurious treats, the northern Italian region of Lombardy offers rich and delicious cuisine. Chef Michael Bonacini prepares stuffed squash blossoms with a creamy filling of parmesan, anchovies, and nutmeg. To follow, he cooks up a rich risotto Milanese. A feast for your eyes and taste buds, this risotto is coloured...
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Chef Michael Bonacini explores sweet and spicy dishes hailing from the coastal region of Calabria. For his antipasto, Michael cooks up a light and refreshing brioche with gelato. Switching to spice for the primo, Michael prepares a spicy sausage and ricotta pasta. For his secondo, Michael goes for a hearty lamb au gratin w...
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Michael delves into the Italian region of Emilia-Romagna to discover its iconic cuisine. He starts with mortadella mousse spread on fluffy Modena flatbreads, and tortellini in broth - dish originally from Bologna that can be easily altered to personal taste. For his secondo, Michael uses traditional ingredients and pairs ...
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Campania's beautiful coastline is filled with two things - tourists and seafood. Diving into the culture of the region, Michael begins his meal with a salad from the Island of Capri. Putting a twist on the classic dish, Michael's grilled Caprese salad combines fresh tomatoes, tangy balsamic, and a hint of sweetness from ba...
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Filled with ruins in its bustling streets, the region of Lazio sticks with grandeur in all it does, including food! To introduce us to Lazio, Michael highlights its Jewish influence with crispy Roman Jewish-style artichokes. As crunchy as a potato chip, Michael's artichokes are a delicious fried treat that are a perfect wa...
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Simplicity is key with Sicilian cuisine and Michael explores just how the region balances simplicity with intensity through four flavourful dishes. He starts with an antipasto of folded flatbread with ricotta and fennel seeds, and a primo of broccoli and sausage rigatoni.
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Puglia's lush landscape and large coastline characterise its cuisine. Michael explores its native ingredients through some of his favourite Puglian meals. First up, he serves crispy fried mussels, followed by tomato and burrata risotto.
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From hearty inland crops to fresh food of the sea, the Venetian region covers it all. Michael begins with the sea as he serves up soft shell crab which he pairs with tangy aioli made from sundried tomatoes. Moving inland for his primo, Michael twists together two classic Venetian dishes to make a new favourite - radicchio ...
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Michael celebrates Tuscany's fine cuisine with four of his favourite dishes, including mushroom soup, lamb ragu, porchetta-style duck, and a creamy coffee custard.
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Delving into the cold mountainous region of Valle D'Aosta, Michael whips up four hearty dishes that are sure to warm up any chilly day. Wild mushrooms and lardo on rye, chestnut fettucine with pork and cabbage, stuffed veal cutlets, and hazelnut cookies make up the menu.
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Michael highlights the tiny region of Molise, exposing some of its best kept savoury secrets including a multi-layered chicory timbale - a pie filled with fresh chicory, ripe roma tomatoes, prosciutto, pecorino, and breadcrumbs. Michael's primo is a spicy octopus in purgatory. For his secondo, Michael cooks up a traditiona...
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Chef Michael Bonacini explores the mountainous region of Basilicata with a feast fit for any celebration. Beginning with an antipasto that caters to the region's southern heat, Michael stuffs crunchy sweet peppers with ripe tomatoes, savoury anchovies, and fresh oregano. Moving on to the primo, Michael cooks up a creamy ve...
Season 1
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Renowned chef Michael Bonacini shows takes viewers on a culinary tour of the Italian region of Trentino-Alto Adige without leaving his own kitchen.
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Emilia Romagna is the culinary heart of Italy and chef Michael Bonacini shows viewers how to make some of the region’s most delicious dishes.
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