In the Umbrian city of Orvieto, Nisha tries "gallina 'mbriaca", which translates to drunk chicken; Nisha also learns to make funghi porcini pasta and lumachella.
Nisha Katona travels to Bari in the Puglia region, where she discovers orecchiette con cima di rapa and scaligiozi, before making steamed mussels in white wine.
Nisha Katona uncovers the specialties of Sulmona in Abruzzo, including pasta alla chitarra with tomato sauce and a local coffee that's a homage to the poet Ovid.
In the Tuscan port town of Livorno, Nisha Katona tries cacciucco and cozze ripiene, before making a fish stew with fennel and white wine inspired by her discoveries.
In Lecce, Nisha tries salsiccia salentina and handmade breads with a variety of local produce, before cooking up a pork patty inspired by her delicious discoveries.
In Syracuse, Nisha tries tonno al agrodolce and sea urchins on bruschetta before cooking up a citrus tuna with an orange and courgette salad.
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