Lidia's Italy

Gnocchi stuffed with prunes.

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

Figs in a beef stew with braised cannellini beans.

Italian-style goulash; a side dish of potatoes.

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

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

A new take on the American classic macaroni and cheese.

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

Potato gnocchi; apple pastry with crunchy hazelnut crust.

Slow-cooked rabbit with chestnuts.

Polenta for breakfast, lunch and dinner.

Beef cutlets garnished with cinnamon and cloves.

Mushroom sauce; crepes filled with chocolate and hazelnut.

Bucatini without the meat.

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

Pasta with chicken livers; limoncello tiramisu.

Poached eggs; steak with Tuscan beans and squash.

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

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

Tossing cherry tomatoes with arugula and cavatelli.

Sicilian-style salad; scaloppine with Marsala.

Chicken with artichokes; chicken with prosciutto.

Vegetable farro with tuna and tomatoes; almond tart.

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