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In Lucca, Nisha tries a soup that celebrates the olive harvest and "Tordelli Lucchesi," a traditional local recipe similar to ravioli, before making her own easy vegetable soup inspired by her discoveries.

A Taste of Italy

Lucca

In Catania, Nisha tries tuna sausage and swordfish parmigiana, and inspired by her discoveries, she makes pasta alla norma.

Catania

In Viterbo, Nisha tries acquacotta viterbese, susianella di Viterbo and fish from the largest volcanic crater lake in Europe.

Viterbo

In Campobasso, Nisha tries "la pampanella moderna," an Italian pork snack, and learns about artisan "knitted" cheese, before cooking spicy breaded pork escalopes.

Campobasso

In Syracuse, Nisha tries tonno al agrodolce and sea urchins on bruschetta before cooking up a citrus tuna with an orange and courgette salad.

Syracuse

In Lecce, Nisha tries salsiccia salentina and handmade breads with a variety of local produce, before cooking up a pork patty inspired by her delicious discoveries.

Lecce

In the Tuscan port town of Livorno, Nisha Katona tries cacciucco and cozze ripiene, before making a fish stew with fennel and white wine inspired by her discoveries.

Livorno

Nisha Katona uncovers the specialties of Sulmona in Abruzzo, including pasta alla chitarra with tomato sauce and a local coffee that's a homage to the poet Ovid.

Sulmona

Nisha Katona travels to Bari in the Puglia region, where she discovers orecchiette con cima di rapa and scaligiozi, before making steamed mussels in white wine.

Bari

In the Umbrian city of Orvieto, Nisha tries "gallina 'mbriaca", which translates to drunk chicken; Nisha also learns to make funghi porcini pasta and lumachella.

Orvieto

Chef and restaurateur Nisha Katona embarks on a less-traveled path to reveal Italy's hidden foodie gems, demonstrating unique, mouth-watering dishes that go beyond pizza and pasta.

S1 E6 | Syracuse