Lidia's Italy

Wholesome seafood pastas from Istria; scampi dish called alla Buzara.

Lidia demonstrates her favourite recipes for calamari from Palermo, Sicily, and a simple pesto Trapanese-style.

Lidia checks out vineyards in Friuli, and shares a recipe for roasted lamb shoulder paired with Montasio cheese crisps.

Vegetable farro with tuna and tomatoes; almond tart.

Chicken with artichokes; chicken with prosciutto.

Sicilian-style salad; scaloppine with Marsala.

Two dry pasta dishes are the bucatini all'amatriciana and spaghetti cacio e pepe.

How to properly marinate sardines; veal chops based on a recipe from Trieste, Italy.

Poached eggs; steak with Tuscan beans and squash.

Pasta with chicken livers; limoncello tiramisu.

A salad of orange, red onion and olives; seafood brodetto.

Bucatini without the meat.

Mushroom sauce; crepes filled with chocolate and hazelnut.

Beef cutlets garnished with cinnamon and cloves.

Polenta for breakfast, lunch and dinner.

Slow-cooked rabbit with chestnuts.

Potato gnocchi; apple pastry with crunchy hazelnut crust.

White truffles; scrambled eggs with truffles; risotto with coddled egg and white truffles.

A new take on the American classic macaroni and cheese.

Paola di Mauro works with Lidia to make homemade fresh pasta served with chicken livers.

Baked cardoons with beef braised in Barolo wine; crescent-moon shaped cornmeal cookies.

Italian-style goulash; a side dish of potatoes.

Figs in a beef stew with braised cannellini beans.

Sauerkraut; chickpea and pork minestrone; sausage and cured pork.

Gnocchi stuffed with prunes.