Lidia's Italy

Fish broth with rice and marinated winter squash; cookie crumble with zabaglione and berries.

A creamy baked topping for polenta features preserved salt cod; rice and pea soup; sandy cake with whipped cream and berries.

Celery chutney; baked onions from Acquaviva; bucatini with toasted breadcrumbs.

Farina gnocchi; apple strudel with caramelized walnuts.

Farina gnocchi; apple strudel with caramelized walnuts.

Trieste-style steamed mussels; sacher torte.

Roasted goose with mlinzi; a frittata with asparagus and scallions.

Asparagus and rice soup; Istrian mixed seafood stew; quince soup.

Tajarin pasta with truffle butter; agnolotti with roasted meat and spinach stuffing.

Traditional methods of making bread; focaccia topped with onions, tomatoes, mozzarella and basil; caramelized almond wafers.

Tagliatelle pasta; tagliatelle with chickpeas; a salad of tomatoes, mozzarella and faro.

Risotto with radicchio; peach tart with cocoa almond crust.

Making Montasio cheese; risotto with spinach; skillet turnips with potatoes.

Friuli; polenta and spinach soup; braised pork chops with savoy cabbage.

Fettuccine and swordfish; cannoli napoleon.

Grouper matalotta-style; panelle, a fried chickpea polenta.

Smothered eggplant and summer vegetables; grilled tuna with oregano; ziti with tomatoes, eggplant and salted ricotta.

Sausage with fennel and olives; ricotta cake.

Fillet of wild boar with prune and applesauce; chickpea and porcini mushroom soup.

Thin Italian pancakes with mixed mushrooms and Grana Padano; pasta with spinach, ceci beans and cheese.

Produce and cheese of Roman cuisine; roasted potatoes with small artichokes; braised large artichokes with pecorino.

Thin Italian pancakes with mixed mushrooms and Grana Padano; pasta with spinach, ceci beans and cheese.

Tortelli filled with chicken liver, spinach and ricotta; sage pudding.

Pizzelle stuffed with escarole and sausage; baba.