Lidia's Italy Season 4 Episodes
Season 4 Episode Guide
Episode 1 - Light but LusciousLidia makes a Calabrese salad and an eggplant, onion, and potato dish. She also uses a simple combination of olive oil, lemon, capers, and garlic to create steamed swordfish Bagnara-style.
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Episode 2 - Delicious CrumbsLidia makes a delicious baked Fregola casserole prepared with handmade pasta pearls accompanied by a sauce of pancetta, onion, and plump cherry tomatoes. She also makes roast lobster with a homemade breadcrumb topping.
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Episode 3 - To Cozze or Not to CozzeJoin Lidia on a visit to the region of Molise, an area well known for its olive oil and fresh fish. Lidia prepares a delicious fish soup with vegetables and taccozze pasta with sea bass. With a combination of different vegetables, a variety of fish, and of course fresh pasta, you can experience what this wonderful region has to offer.
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Episode 4 - Pasta by Any NameLidia travels to the region of Abruzzo, where she takes us to the mountains to make homemade maccheroni in a meat sauce consisting of pork, plump tomatoes and fresh vegetables. Chef Fortunato Nicotra of Felidia helps Lidia in the kitchen as she prepares paccheri with fresh clams, mussels, shrimp, and scallops âEUR" and don't forget to add the touch of saffron.
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Episode 5 - Sardinian TurnoversLidia takes us to the mountains to make homemade maccheroni in a meat sauce consisting of pork, plump tomatoes and fresh vegetables.
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Episode 6 - Harvest Classics from LiguriaJoin Lidia as she travels to Liguria, a region all about fresh herbs and vegetables. Lidia begins by making a simple rice and zucchini crostada with fresh dough and ricotta cheese. She is then joined in the kitchen by Chef Mark Ladner of Del Posto, who helps her make stuffed vegetables by using fresh tomatoes, mushrooms, peppers, and zucchini, and a refreshing bread salad with summer vegetables.
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Episode 7 - Potatoes With a TwistJoin Lidia in the kitchen as she makes spaghetti alla ziff, a simple pasta dish with three important ingredients - oil, garlic, and peperoncino. She then cooks up a baccala in a spicy and tangy sauce made with garlic, wine, and peppers. Accompanying this fish are Lidia's zesty potatoes made with garlic and peperoncini.
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Episode 8 - Praise the ShepherdJoin Lidia as she travels to the hills of Calabria a region known for peperoncino and onions from the town of Tropea. Lidia begins her journey by creating a shepherd's rigatoni with sausage, Parmigiano Reggiano, and basil. She then makes shepherd-style pork chops with stuffed fresh figs.
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Episode 9 - From the Shores of MoliseJoin Lidia as she experiences Molise's true culture by making a pasta dish made with calamari, scallops, and shrimp in olive oil and garlic sauce with fresh cherry tomatoes. Lidia also makes an octopus sauce with black olives, peperoncino, and lots of onions. For dessert she makes fried ricotta balls drizzled with marmalade.
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Episode 10 - Sardinian Lobster SaladLidia travels to the Italian island of Sardegna where she catches fresh lobster for a refreshing salad filled with celery and tomatoes in a light egg dressing. With the help of her son and granddaughter, Lidia cooks up braised cauliflower with onions and olives, along with pasta tossed with a cold tomato mint sauce.
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Episode 11 - Intoxicating AntioxidantLidia travels to Liguria, a region all about flowers, herbs, and lots of vegetables. With the help of her granddaughter Julia, Lidia creates a soup filled with fresh vegetables. Then Lidia's grandson Lorenzo helps make pasta with string beans and potatoes in a fresh pesto sauce. And to finish off the meal, Lidia and Lorenzo make a delicious cherry jam tart.
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Episode 12 - The Catanzaro in the ChickenLidia travels to Calabria, a region with beautiful beaches and rugged mountains. With the help of her son Joe, Lidia creates a baked cavatapi in a tomato sauce with fresh provolone, as well as chicken with homemade stuffing. And to end the meal, Lidia and Joe make tasty almond biscotti.
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Episode 13 - Casseroling in SardegnaJoin Lidia on the beautiful island of Sardegna, where she uses her three favorite ingredients: tomato, cheese, and eggplant. With the help of her son Joe, Lidia creates a wonderful baked eggplant in tomato sauce and baked eggplant with onions and fresh tomatoes. And for dessert, she makes a delicious prune torte.
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Episode 14 - The Liquid MarriageWitness a marriage of flavors as Lidia travels through the beautiful region of Basilicata, where she makes a traditional wedding soup full of escarole, fennel, and meatballs. And if you love fish, then you will love Lidia's fish soup with monkfish and grouper in a simple garlic and wine broth. Lidia ends the meal by making spaghetti topped with baked cherry tomatoes.
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Episode 15 - Fishing for Tuna in GenovaJoin Lidia in Liguria as she makes green bean Genova-style to accompany a beautiful tuna cooked Genova-style with anchovies and porcini mushrooms. She also makes braised beef in a flavorful sauce of porcini mushrooms, pine nuts, and crushed tomatoes.
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Episode 16 - Huggable Ligurian FoodLidia uses Ligurian nuts to create a fresh spinach salad with pine nuts. While in the region, Lidia also makes a German potato salad with pancetta in a puckery dressing. And for dessert, Tanya and Lidia create an almond torta with chocolate chips.
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Episode 17 - The Lamb and the Chestnut StoryLidia travels up to the mountains of Abruzzo, where they are known for their hearty foods. She creates a chestnut and lentil soup with tomato and basil and a hearty leg-of-lamb stuffed with garlic, parsley, cheese, and bread served on top of polenta.
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Episode 18 - Hot Stuff from BasilicataLidia travels to Basilicata, a region known for its spicy comfort food. She creates fiery maccheroni, pasta with breadcrumbs and pepperoncino, topped with pecorino and parsley, along with pasta in a pork Ragu sauce. As a side, Lidia makes artichokes and potatoes with fresh vegetables, pancetta, and nutmeg.
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Episode 19 - Strumming the PastaJoin Lidia in Abruzzo, where she creates two delicious maccheroni dishes. With the help of Chef Billy Gallagher from Becco, Lidia makes a maccheroni with sliced zucchini, eggs, and saffron and another maccheroni dish with fresh lemon.
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Episode 20 - For Whom the Bell TollsJoin Lidia as she travels to Molise, a region known for its pasta making, hearty foods, and fresh vegetables. Lidia creates a pasta dish with cavatelli, favas, and onions, along with another pasta dish of rigatoni with pork butt, veal, and sausage braised in tomatoes.
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Episode 21 - Meatloaf Like No OtherJoin Lidia as she travels to Le Marche, a region known for its beautiful hills and plentiful roaming sheep. Lidia creates a wonderful meatloaf with ricotta cheese and tomato sauce. For dessert Lidia and Grandma make a delicious Ambrosia dish with wheat berries, fruit, and chocolate.
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Episode 22 - Hearty But GoodLidia travels to Valle D'Aosta a region known for its cheese and dairy. With the help of Chef Cody, from Lidia's Kansas City, Lidia makes three delicious, hearty recipes. She begins with a simple rice and chestnut dish, followed by a hearty pasta dish of baked penne with fresh mushrooms, and ends the meal with an almond pudding with poached pears.
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Episode 23 - Apples: Salad, Soup, DessertJoin Lidia as she travels to Trentino Alto Adige, a beautiful region known for hiking, skiing, and apple picking. Lidia makes three wonderful recipes all containing fresh apples. First, she begins with an apple and bean soup. Next, joined by her daughter Tanya, she creates a refreshing country salad, with apples and potatoes. And for dessert, it's bread pudding with chunks of apples and apricots.
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Episode 24 - The Rock of AssisiLidia travels to Umbria where she creates two appetizing dishes and a delicious dessert. She begins by using tomato, celery, and wine to create Strangozzi with veal and chicken liver sauce. She then creates a dish of pork chops with capers, lemon, and pepperoncino. And for dessert, Lidia makes a strudel with dried fruits and nuts.
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Episode 25 - Deliciously VegetarianLidia travels to Emilia Romagna where she creates three wonderful vegetable dishes. She begins by making sweet and sour onions, followed by one of the regions specialties or erbazzone (a vegetable tart), with a delicious squash filling. Lidia's final dish is another erbazzone - this time with Swiss chard filling.
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Episode 26 - The Delights of BraisingLidia travels to Lombardy, a region known for its gorgeous scenery, magnificent lakes, and beautiful fashion. She makes braised cabbage rolls stuffed with sausage and cabbage. Lidia also makes skillet-braised chicken bundles with pestata and bacon.
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