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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.

Bonacini's Italy

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

Chef Michael Bonacini inspires with warm hearty meals from the region of Valle D'Aosta including a wholesome Chestnut Fettucine.

Valle D'Aosta

Chef Michael Bonacini shares the secrets of Molise with four of his favourite dishes.

Molise

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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