Michela's Tuscan Kitchen
Catching up on Michela's Tuscan Kitchen?
Don't want to miss an episode anymore? Set up a free alarm and receive an email when new episodes are available. Handy!
25:52 Expired
Michela celebrates aperitivo hour - a traditional pre-dinner drink and snack - with a delightful chicken liver pate recipe. She also uncovers the best seasonal, locally grown fruit and vegetables, and the creamiest of ricottas, and uses them to dish up a twist on an old favourite with a wonderful porcini mushroom lasagne, ... 25:56 Expired
Michela samples the delights of fresh truffles grown in the hills around Siena, and revives her love for chickpeas upon discovering a unique chickpea pancake in a back street local eatery. She also tastes potent ponce with the locals of Livorno - a rum based drink with a kick. Back in the kitchen Michela cooks up baked egg... 25:55 Expired
A trip to a red onion farm in Certaldo in the region of Tuscany inspires Michela to prepare a mouth-watering panzanella salad - a local speciality made with fresh onion, tomato, and stale bread. Michela follows up further travels round the region with a warming pork dish of pork medallions, with onion, apple and cider and ... 25:36 Expired
Michela explores the butchers, markets, and restaurants of Tuscany, where she discovers delectable local produce. Along with sister Emi, Michela serves pork with mango and peperoncino, then turns her attention to an easy cheats version of mushroom risotto made with porcini mushrooms, followed by a simple dessert of fresh r... 25:59 Expired
Michela finds delicious deep fried polenta in Livorno - a traditional street food snack, a deli specialising in wild boar products in San Gimignano, and bee keeps in Montalcino, tasting heavenly local honey. Excited by her finds Michela returns to the kitchen to cook up crispy polenta with melted cheese, a Chippa take on s... 25:50 Expired
Michela visits the region of Tuscany known for its fresh produce, visiting the coastal city of Livorno with its wonderful seafood, and a Tuscan village to make fresh pici pasta with the locals. Back at home Michela serves bagna cauda - a warm creamy anchovy based sauce - ideal for dipping vegetables and crusty bread, a qui...