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Michael Bonacini delves into the quiet region of Friuli Venezia Giulia with classic dishes including a Spicy Tomato Scampi.

Bonacini's Italy

Friuli Venezia Guilia

Chef Michael Bonacini combines a taste of land and sea as he explores dishes from the island of Sardegna.

Sardegna

Known for its lush landscape, Umbria is a region of that offers fresh, seasonal ingredients perfect for simple-yet-boldly flavored cuisine; chef Michael Bonacini serves up a sweet and spicy antipasto of fried spicy tomato flatbread.

Umbria

Full of luxurious treats, the northern Italian region of Lombardy offers rich and delicious cuisine; for his antipasto, chef Michael Bonacini prepares a delicate dish of stuffed squash blossoms.

Lombardy

Chef Michael Bonacini explores sweet and spicy dishes hailing from the coastal region of Calabria; for his antipasto, he cooks up a light and refreshing brioche with gelato; a spicy sausage and ricotta pasta.

Calabria

Chef Michael Bonacini delves into the Italian region of Emilia-Romagna to discover its iconic cuisine; he stays light with an airy mortadella mousse spread on fluffy flatbreads; cooking up tortellini in broth.

Emilia-Romagna

Campania's coastline is filled with two things: tourists and seafood; chef Michael Bonacini begins his meal with a salad from the Island of Capri; grilled Caprese salad combines fresh tomatoes, tangy balsamic, and a hint of sweetness from basil.

Campania

Filled with ruins in its bustling streets, the region of Lazio sticks with grandeur in all it does, including food; chef Michael Bonacini highlights its Jewish influence with a crispy Roman Jewish-style artichoke dish.

Lazio

Simplicity is key with Sicilian cuisine; the region balances simplicity with intensity through flavorful dishes; an antipasto of folded flatbread with ricotta and fennel seeds inspires with its intricate beauty and a simple recipe.

Sicily

Puglia's lush landscape and large coastline characterize its cuisine; exploring its native ingredients through some of Puglia's favorite meals; an antipasto with crispy fried mussels; highlighting Puglia's prize crop: tomatoes.

Puglia

From hearty inland crops to fresh food of the sea, the Venetian region covers it all; an antipasto of succulent soft shell crab is paired with a tangy aioli made from sundried tomatoes, creating the perfect combination of crispy and creamy.

Veneto

Tuscany is known for its wines, cheeses, and gorgeous sights; chef Michael Bonacini introduces the region's fine cuisine with four of his favorite dishes, drawing attention to the importance of mushrooms in Tuscan culture.

Tuscany

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In a contemporary kitchen, chef Michael Bonacini prepares dishes with connections to the traditions of a region in Italy.

S2 E10 | Emilia-Romagna