Seasons & episodes
1 season · 3 episodes
Episode 01
Dinner for Two
Gabe makes Gnocchi di Ricotta alla Sorrentina and Lasagna Bianca.
Episode 02
Seafood Feast
Gabe makes a seafood feast with Roasted Branzino and Seafood Stew.
Episode 03
Pasta Dinner
Gabe makes hand-rolled Pici all'Aglione and delicate Raviolo al Uovo.
Episode 04
Chicken
Chef Gabe Bertaccini dives into two beloved classics, starting with Chicken al Mattone, a Tuscan classic with incredibly crispy skin and juicy meat. Then, fresh Chicken Parmesan is bold and delicious with blistered cherry tomatoes and basil.
Episode 05
Primo to Secondo
Gabe Bertaccini takes the show south from Tuscany to Sicily for an episode built around pasta in its most unapologetically regional forms. First up is Pici all’Aglione, the thick hand-rolled pasta that is about as far from dried spaghetti as you can get while still calling it pasta. The sauce is built around aglione, a sweeter, milder variety of garlic from the Val di Chiana that slowly melts into tomato. It is a dish where the garlic is very much the point rather than something to be managed.
Episode 06
Italian Classics
Chef Gabe Bertaccini makes Risotto ai Funghi with Carnaroli rice and wild mushrooms. Then, Spaghetti Carbonara with eggs, pecorino, and crispy guanciale has a silky sauce that coats every strand of pasta. Plus, a Kale Caesar Salad adds something fresh.
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