Eat Drink Italy

The Italian travel and cooking series opens with cheese artistry, recipes for bagna cauda, herb fritters, summer salad, and beekeeping.

Napoleon's wine tunnels; experimental vineyards; roasted cauliflower salad; canederli (Tyrolean dumplings). Also: how wine gets its flavor.

Yeast and sparkling wines; chef Christina DiRenaudi's plin recipe; pomodoro sauce; Valdarnese chicken.

The Barolo Grand Cru vineyards; chef Stefano Cervelli's shrimp recipe; a bagna cauda recipe.

Italian rice; the Barolo Grand Cru villages; risotto al gattinara.

The "king" of sardines; Lambrusco wine; Sicilian sweets; wine traditions at the ancient Abbazia di Novacella in Varna Bolzano, Italy.

Chef Salvatore Toscano's beef; funghi bruschetta; Emilia Nardi's approach to wine making in Montalcino. Also: "wine couple" Rudy Kerschbaumer and Gabby Tauber.

A white truffle hunt; truffles and eggs; plin (stuffed pasta); chef Stefano Cervelli's pasta with sea urchins. Also: winemaker Giovanni Folinari.

A visit to a fish cannery. Also: a cookie recipe; and pappa al pomodoro (bread and tomato soup).

Winemaker Francesco Moser. Also: chef Francesco Bracali's Tuscan pork; ancient food writers; vineyard micro-ownership.

Italy's rice varieties; Mascarapone cheese; vineyard-style braised beef; Italy's young winemakers.

The Season 1 finale features bagna cauda; a wine family and hotel; and a chicken dish by chef Giovanni Bonavita.