Pici and Cantuccini

S1, E3: Michela Chiappa, a Welsh cook influenced by her Italian background, serves up classic recipes. She visits the coastal city of Livorno with its wonderful seafood, and a Tuscan village to make fresh pici pasta with the locals. Back at home, Michela serves bagna cauda, a warm creamy anchovy-based sauce, a quick but delicious tuna and lemon spaghetti, and the classic Italian biscuit cantuccini.