Home > Documentary TV Show > Bonacini's Italy

Bonacini's Italy

2018

Seasons & Episodes

  • 2
  • 1

EP1 Basilicata Sep 20, 2019

Chef Michael Bonacini explores the mountainous region of Basilicata with a feast fit for any celebration. Beginning with an antipasto that caters to the region's southern heat, Michael stuffs crunchy sweet peppers with ripe tomatoes, savoury anchovies, and fresh oregano. Moving on to the primo, Michael cooks up a creamy vermicelli frittata. Using leftover pasta, he combines eggs with cheese, anchovies, and chilli flakes for extra flavour to make a classic Basilicata dish.

EP2 Molise Sep 27, 2019

Michael highlights the tiny region of Molise, exposing some of its best kept savoury secrets including a multi-layered chicory timbale - a pie filled with fresh chicory, ripe roma tomatoes, prosciutto, pecorino, and breadcrumbs. Michael's primo is a spicy octopus in purgatory. For his secondo, Michael cooks up a traditional marinated rabbit, stewed in wine, tomatoes, and chilies. To finish, Michael whips up light and luscious peaches and cream cookies.

EP3 Valle Daosta Oct 04, 2019

Delving into the cold mountainous region of Valle D'Aosta, Michael whips up four hearty dishes that are sure to warm up any chilly day. Wild mushrooms and lardo on rye, chestnut fettuccine with pork and cabbage, stuffed veal cutlets, and hazelnut cookies make up the menu.

EP4 Tuscany Oct 11, 2019

Michael celebrates Tuscany's fine cuisine with four of his favourite dishes, including mushroom soup, lamb ragu, porchetta-style duck, and a creamy coffee custard.

EP5 Venetto Oct 18, 2019

From hearty inland crops to fresh food of the sea, the Venetian region covers it all. Michael begins with the sea as he serves up soft-shell crab which he pairs with tangy aioli made from sundried tomatoes. Moving inland for his primo, Michael twists together two classic Venetian dishes to make a new favourite - radicchio risotto.

EP6 Puglia Oct 25, 2019

Puglia's lush landscape and large coastline characterise its cuisine. Michael explores its native ingredients through some of his favourite Puglian meals. First up, he serves crispy fried mussels, followed by tomato and burrata risotto.

EP7 Sicily Nov 01, 2019

Simplicity is key in Sicilian cuisine and Michael explores just how the region balances simplicity with intensity through four flavourful dishes. He starts with an antipasto of folded flatbread with ricotta and fennel seeds and a primo of broccoli and sausage rigatoni.

EP8 Lazio Dec 27, 2019

Filled with ruins in its bustling streets, the region of Lazio sticks with grandeur in all it does, including food! To introduce us to Lazio, Michael highlights its Jewish influence with crispy Roman Jewish-style artichokes. As crunchy as a potato chip, Michael's artichokes are a delicious fried treat that are a perfect way to kick off a delicious meal.

EP9 Campania Nov 08, 2019

Campania's beautiful coastline is filled with two things - tourists and seafood. Diving into the culture of the region, Michael begins his meal with a salad from the Island of Capri. Putting a twist on the classic dish, Michael's grilled Caprese salad combines fresh tomatoes, tangy balsamic, and a hint of sweetness from basil. For his primo, Michael serves up bold flavours with his spaghetti puttanesca.

EP10 Emilia Romagna Nov 15, 2019

Michael delves into the Italian region of Emilia-Romagna to discover its iconic cuisine. He starts with mortadella mousse spread on fluffy Modena flatbreads, and tortellini in broth - dish originally from Bologna that can be easily altered to personal taste. For his secondo, Michael uses traditional ingredients and pairs them in a tart, luxurious dish of duck breast with balsamic cherry sauce.

EP11 Calabria Nov 22, 2019

Chef Michael Bonacini explores sweet and spicy dishes hailing from the coastal region of Calabria. For his antipasto, Michael cooks up a light and refreshing brioche with gelato. Switching to spice for the primo, Michael prepares a spicy sausage and ricotta pasta. For his secondo, Michael goes for a hearty lamb au gratin with peas and asparagus.

EP12 Lombardy Nov 29, 2019

Full of luxurious treats, the northern Italian region of Lombardy offers rich and delicious cuisine. Chef Michael Bonacini prepares stuffed squash blossoms with a creamy filling of parmesan, anchovies, and nutmeg. To follow, he cooks up a rich risotto Milanese. A feast for your eyes and taste buds, this risotto is coloured by saffron and its floral strands release flavour and colour as it's cooked.

EP13 Umbria Dec 06, 2019

Known for its lush landscape, Umbria is a region that offers fresh, seasonal ingredients perfect for simple yet boldly flavoured cuisine. To begin his Umbrian feast, Chef Michael Bonacini serves up a sweet and spicy antipasto of fried spicy tomato flatbread. For his primo, Michael brings our attention to an Umbrian specialty - truffles! He serves black truffles with light and fluffy gnocchi.

EP14 Sardegna Dec 13, 2019

Appreciating island culture, Michael Bonacini explores the enchanting region of Sardegna and its exceptional cuisine. Michael begins his island feast with a taste of the sea through his antipasto of stuffed snails. Next, Michael prepares a luxurious and delicate lobster spaghetti, highlighting the fresh seafood of the region.

EP15 Friul Venezla Giulia Dec 20, 2019

One of Italy's quieter regions, Friuli Venezia Guilia offers iconic dishes, waiting to be discovered. Michael Bonacini begins his exploration of the region with his take on a traditional meal - cheese crisp baskets with polenta and mushrooms.
8| 0h30m| en
Synopsis

Italian cuisine is so much more than pizza and pasta – but there’s still lots of tasty pasta in Bonacini’s Italy. Celebrity Chef Michael Bonacini cooks his way through 15 Italian regions, exploring the flavours and ingredients that make these areas unique. Each episode takes us through an entire meal from one region, from antipasto, soup, or salad, to delicious primo, succulent secondo, and even sometimes a decadent dolce. As he cooks, Michael regales viewers with stories of his travels in Italy and tells us interesting facts about each region he focuses on. Set in a warm, contemporary kitchen, Michael inspires viewers to try their hand at making sumptuous Italian fare.

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Reviews

Supelice Dreadfully Boring
Lollivan It's the kind of movie you'll want to see a second time with someone who hasn't seen it yet, to remember what it was like to watch it for the first time.
Kien Navarro Exactly the movie you think it is, but not the movie you want it to be.
Ezmae Chang This is a small, humorous movie in some ways, but it has a huge heart. What a nice experience.