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Bonacini's Italy Season 2 Episodes
Season 2 Episode Guide
15 Episodes 2019 - 2019
Episode 1
Basilicata
22 mins
Charming host 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 chili flakes for extra flavour to make a classic Basilicata dish. Michael cooks up Pollo Alla Potentina, a traditional meal from the Feast of Saint Gerard. This hearty chicken stew is sure to heat up your core, using hot peppers as the base of the meal. For his final dish, Michael combines the rich tastes of pomegranate, walnuts, and dark chocolate to create his unique Sweet Wheat Bowl.
Episode 2
Molise
22 mins
Chef Michael Bonacini highlights the tiny region of Molise, exposing some of its best kept savoury secrets. Starting with a classic, Michael cooks up a delicious multi-layered Chicory Timbale, a pie filled with fresh chicory, ripe roma tomatoes, and sliced prosciutto. To crisp up the top of the pie, Michael tops his delicious dish with finely grated pecorino cheese and crunchy breadcrumbs. Next up, Michael's primo is a spicy Octopus in Purgatory. This tender, colourful, and sumptuous dish is sure to impress in both looks and taste. For his secondo, Michael cooks up a traditional Marinated Rabbit. Stewed in wine, tomatoes, and chilies, this rustic dish will have your guests asking for seconds. To finish, Michael whips up light and luscious Peaches and Cream Cookies. Filled with decadent cream, these round delights are refreshing and lighter-than-air - the perfect way to end a wholesome meal.
Episode 3
Valle D'Aosta
22 mins
Delving into the cold mountainous region of Valle D'Aosta, Celebrity chef Michael Bonacini whips up a meal of four hearty dishes that are sure to warm up any chilly day. First up is Michael's antipasto of Wild Mushrooms and Lardo on Rye. Coated with rich, earthy mushrooms, buttery fontina cheese, and savoury cured pork, this decadent dish highlights a combination of iconic flavours from Valle D'Aosta. Next up is a twist on traditional pasta with Valle D'Aosta's unique Chestnut Fettucine topped with Sweet Pork and Earthy Cabbage. The secret to this dish? Chestnut flour to create a denser, sweeter, and nuttier pasta. For his secondo, Michael turns to the pride of the region, Fontina cheese, to fill his Stuffed Veal Cutlets. Luscious and rich, this dish is a burst of luxurious flavours in every bite. For his final dish, Michael shows his sweet side with a Crema di Cogne served with Valdostana Tile Cookies. The thin, crispy cookies with a hint of hazelnut dipped in a light chocolate cream are the perfect way to wrap up Michael's luxurious Valle D'Aosta meal.
Episode 4
Tuscany
22 mins
The popular region of Tuscany is known for its wines, cheeses, and gorgeous sights. Chef Michael Bonacini introduces us to Tuscany's fine cuisine with four of his favourite dishes. Michael draws attention to the importance of mushrooms in Tuscan culture with an antipasto: Many Mushroom soup. Warm, hearty, and full of earthy flavour, Michael tops this soup with fried sage leaves to combine comfort and crunch in a single bite. For his primo, Michael explores a Tuscan favourite - Lamb Ragu. Served over pici noodles, Michael's rich ragu is complemented by fresh, light herbs. Then, Michael serves up a Porchetta-Style Duck, a crispy and tender secondo. To bring his meal together, Michael ends with a smooth and decadent Creamy Coffee Custard any coffee fan will appreciate.
Episode 5
Veneto
22 mins
From hearty inland crops to fresh food of the sea, the Venetian region covers it all. Host Michael Bonacini begins with the sea as he serves up an antipasto of succulent Soft Shell Crab. Michael pairs the crab with a Tangy Aioli made from sundried tomatoes, creating the perfect combination of crispy and creamy. Moving inland for his primo, Michael twists together two classic Venetian dishes to make a new favourite: Radicchio Risotto. With his secondo, Michael cooks up a light and creamy Pancetta-Wrapper Snapper with Pea Mash. Sweet and tender, this dish will melt in your mouth. Whether you're in the mood to share or feeling a little selfish, Michael's Giant Almond Crumb Biscuit covers it all. Buttery, sweet, and satisfyingly crumbly, this biscuit is sure to lead to a memorable dinner.
Episode 6
Puglia
22 mins
Puglia's lush landscape and large coastline characterize its cuisine. Chef Michael Bonacini explores its native ingredients through some of Puglia's favourite meals. First up, Michael's antipasto is a guaranteed crunchy bite with crispy Fried Mussels. Stepping away from the sea, Michael highlights Puglia's prize crop: tomatoes. Combining colourful tomatoes with flavourful burrata cheese, Michael cooks up comfort in a bowl with his Tomato and Burrata Risotto. Taking on a more festive flair, Michael introduces us to Little Pork Bombs, the hottest street food in Puglia. With a filling of fresh herbs and melted cheese, these pork skewers are savoury and irresistible. . Then, Michael introduces a classic Father's Day dessert for his dulce: Sour Cherry-on-Top Fritters. A dessert for strolling the street, Michal's crispy golden fritters topped with light mascarpone whipped cream will have you whipping them up at home as well.
Episode 7
Sicily
22 mins
Simplicity is key with Sicilian cuisine and Chef Michael Bonacini explores just how the region balances simplicity with intensity through four flavourful dishes. Starting with an antipasto of Folded Flatbread with Ricotta and Fennel Seeds, Michael inspires with its intricate beauty with a simple recipe. Keeping to the theme of simplicity, Michael shows that plenty of flavour can come from little ingredients in his primo of Broccoli and Sausage Rigatoni. The spicy sausage and chili is countered by a creamy broccoli pesto for a dish that highlights Sicilian cuisine. Michael turns to the Italian queen of crops for his secondo: Eggplant Parmesan Roll-Ups. With thin slices of eggplant rolled up to contain a mouth-watering mixture of mozzarella, provolone, and pecorino romano, this dish gets an extra kick of flavour from a coating of breadcrumbs and tomato sauce. To bring it all together, Michael combines spicy with sweet through his tender Spiced Chocolate Cookies.
Episode 8
Lazio
22 mins
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, Host Michael Bonacini highlights its Jewish influence with a 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. For his primo Michael brings together simple ingredients to create a rich Bucatini with Amatriciana Sauce. Michael's secondo turns what was once peasant food into a delectable and tender dish. Cooked with a blend of vegetables and sauce, Michael's Braised Oxtail brings forth the history of cuisine. Returning to Rome for his final dish, Michael cooks up the popular Sour Cherry and Ricotta Tart. With the tart cherries countered by the creamy ricotta, every decadent bite offers a world of taste.
Episode 9
Campania
22 mins
Campania's beautiful coastline is filled with two things: tourists and seafood. Diving into the culture of the region, Celebrity Chef Michael Bonacini 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. Mixing salty and sweet, this sauce offers a delicious take on the typical plate of spaghetti. Looking to the coast for his secondo, Michael quickly cooks up aromatic and spicy Herb-stuffed Scallops and Grilled Broccoli Rabe. For his dolce Michael whips up a dessert made for a celebration: Rum Babas. Typically for special occasions, each bite of Rum Babas offers pure sweetness with a fresh citrus zest.
Episode 10
Emilia-Romagna
22 mins
Chef Michael Bonacini delves into the Italian region of Emilia-Romagna to discover its iconic cuisine. To start, Michael stays light with an airy Mortadella Mousse spread on fluffy Modena Mini Flatbreads. Next, Michael cooks up Tortellini in Broth, a dish originally from Bologna that can be easily altered to personal taste. Michael chooses to fill his tortellini with a rich and savoury mixture of prosciutto, mortadella, and ground pork. For his secondo, Michael uses traditional ingredients and pairs them in a tart, luxurious dish of Duck Breast with Balsamic Cherry Sauce. To wind down his meal, Michael whips up a creamy classic, Rice Custard Cake topped with a Cherry Glaze.
Episode 11
Calabria
22 mins
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. Fluffy brioche buns surround the sweet flavours of gelato for a delicious start to your meal. Switching to spice for the primo, Michael introduces a Spicy Sausage and Ricotta Pasta. Full of sweet, savoury, and spicy flavours, this dish provides a strong, flavourful meal sure to please any crowd. For his secondo, Michael goes for a hearty Lamb au Gratin with Peas and Asparagus; a classic holiday dish that will warm any room. For his finale, Michael whips up a simple, yet impressive, Chocolate-covered Figs.
Episode 12
Lombardy
22 mins
Full of luxurious treats, the northern Italian region of Lombardy offers rich and delicious cuisine. For his antipasto, celebrity chef Michael Bonacini prepares a delicate dish of Stuffed Squash Blossoms. Soft and light, these blossoms are enhanced with a creamy filling of parmesan, anchovies, and nutmeg. Following the fresh taste of flowers, Michael cooks up an impressive and 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. For his secondo Michael pairs a succulent Veal Roast with the sweet and sour Mustard Fruit to bring out a tangy delight. Michael's dolce looks solely at chocolate, creating a creamy and crunchy Chocolate Salami. Full of nuts, cookies, and creamy chocolate, this rich dessert is a wonderful way to finish off any meal.
Episode 13
Umbria
22 mins
Known for its lush landscape, Umbria is a region of 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. Seasoned with chili peppers for that bit of heat, Michael's antipasto is a humble yet satisfying snack. For his primo, Michael brings our attention to an Umbrian specialty: truffles. Prepared with light and fluffy pasta, Michael's Gnocchi with Black Truffle concentrates the decadent flavour of the truffle in the pillowy pasta to create a rich and delectable dish. Paying homage to the plights of farmers and fisherman, Michael's secondo combines the delicious flavours of land and sea. Michael's seasoned Seared Fish is paired with sweet and savoury lentils for a warm and homey dish. Finally, for Michael's dolce he bakes a warm and wintery Umbrian classic: Umbrian strudel.
Episode 14
Sardegna
22 mins
Appreciating island culture, host 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 seasoned antipasto of Stuffed Snails. Next, Michael prepares a luxurious and delicate Lobster Spaghetti, highlighting the fresh seafood of the region. Moving inland for his secondo, Michael cooks up a traditional dish of Lamb with Artichokes and Saffron, a meal that combines three of Sardegna's most famous ingredients. To end his meal, Michael combines salty and sweet with a dolce of Honey and Cheese Fritters.
Episode 15
Friuli Venezia Guilia
22 mins
One of Italy's quieter regions, Friuli Venezia Guilia offers iconic decadent dishes, waiting to be discovered. Renowned chef Michael Bonacini begins his exploration of the region with his take on a traditional meal: Cheese Crisp Baskets with Polenta and Mushrooms. This savoury antipasto is an elegant looking dish with humble flavours. For his primo, Michael prepares a unique Poppy Seed, Sage, and Prosciutto Pasta, a dish that is a twist on traditional pasta. Looking for a little heat in his secondo, Michael cooks up a meal of Spicy Tomato Scampi. The sweet meat of the scampi counters the heat of the sauce, creating a delicious flavour combination. To end his meal, Michael looks to the region's Austrian influence by preparing his dolce of Apricot Sweet Buns. Soft, sweet, and light these buns are the perfect way to wrap up a Friuli Venezia Guilia meal.
