Lidia's Italy

Lidia demystifies the duck and talks about the Mallard, Peking, and Muscovy. She prepares a delicious and Crispy Roasted Duck, a simple Rice with Lentils, and a delectable Almond Cake for dessert.

Lidia teaches us some simple rice dishes. Rice with Butternut Squash, Rice with Fresh Sage, and Traditional Rice and Chicken.

Lidia makes a delicious Tomato and Apple Sauce, and a Cauliflower and Potato Salad. Grandma joins Lidia for Sweet Ricotta Dumplings with Strawberry Sauce.

Lidia makes two scrumptious dishesóAnolini in Chicken Broth and Veal Scaloppine Bologneseówith the help of her granddaughters, Olivia and Julia.

Lidia shares her recipes for Sausage in the Skillet with Grapes, Meatballs in Broth and Honey Orange Crumb Cookies.

A tour of the beautiful medieval town of Gubbio and Lidia shares a delicious veal scaloppine with prosciutto, garlic, and anchovy fillets.

Lidia and Tanya take you inside Mario Donizettiís home and studio, Cody Hogan of Lidiaís Kansas City stops by to share her favorite Milanese dishes.

A quick, simple, and delicious dish. Chicken with Olives, Pinenuts, and Celery Steamed in a Skillet.

Chef Billy Gallagher of Becco restaurant joins Lidia back home to make Beef Chuck Braised in Beer, Whole Grain Spaetzle, and Delicious Baked Apples.

Lidia visits Beltramiís farm in Le Marche, she makes Lamb Chunks with Olives and a simple Stuffed Quail in Parchment.

Lidia makes fresh Tagliatelle with White Meat Sauce and a delicious Walnut Pesto.

Veal Chops with Fontina, a delicious Fondue Valle díAosta-Style, and a great Roasted Pepper and Olive Salad with Fontina and Creamy Mustard Dressing.

Lidia makes Polenta with White Beans and Black Kale, a Beef Fillet with Wine Sauce, and a scrumptious Chocolate Biscotti Pudding.

Lidia prepares two deliciously simple saucesóTomato Sauce with Bacon and a Chard and Almond sauceó that can be paired with strangozzi.

Lidia learns about the age-old local ceramic-making traditions. Lidia prepared a simple Baked Fish with Savory Breadcrumbs and a Chocolate Bread Parfait.

Lidia makes apple sauce with horseradish and the typical "canederli" Fried Potato and Celery Root Dumplings and Beef Rolls with Mustard and Vegetables.

Lidia and Tanya prepare Fresh Pasta Dough and demonstrate how to make a few typical pasta shapes, including tortelli, cappellacci, and tortellini.

Chef Fortunato Nicotra joins Lidia, they make Beef, Potato, and Cabbage Casserole. Lidia also makes hearty Bread and Fontina Cheese Soup.

Lidia makes a simple Chicken with Beer recipe. Sheíll also prepared Dumplings with Speck and Celery Root and Apple Salad.

Lidia prepared Spaghetti with Clam Sauce, along with a Ziti with Tuna ìAscoliî Style and a delicious Zucchini and Olive side dish.

Lidia makes pasta with arugula and ricotta. Lamb with Olives, she creates Scrippelle and tosses them in hot caramel, citrus, and apricot sauce for dessert.

The stuffed veal breast "Cima alla Genovese" was first presented to viewers by Lidia on the classic Master Chefs series with Julia Child.

Homemade pasta pairs with a delicious Sausage and Tomato sauce and a Semolina Pudding with Blueberry Sauce for dessert.

Lidia teaches Joe about the flavors of Basilicata by preparing three simple pasta dishes: Bucatini with Sausage, Ditalini with Broccoli Rabe, and Rigatoni with Lentils.

Lidia prepares Calabrian dishes, including Sweet Onion Soup and spicy Calamari, and for dessert, she makes Sesame Candy.