The Pasta Queen

Nadia Caterina Munno starts her culinary tour of Italy in the region of Puglia. She makes two classic Pugliese dishes, orecchiette con pomodoro e cacioricotta and cozze alla tarantina. She also dives into the two key ingredients for the recipes.

Nadia makes peperonata crostini, a blend of olive oil-soaked bread adorned with peppers, capers, and burrata. She also makes spaghetti all'assassina, spaghetti burnt and drenched in a a tomato paste broth with calabrian chilis.

Nadia and her father Tonino continue their culinary adventure through the Italian region of Puglia. They learn how extra virgin olive oil is made and bottled, and Nadia makes linguine al cartoccio.

Nadia travels to the region of Lazio, home to her birthplace and the city of Rome. She shares three classic dishes she calls the holy trinity of pasta, cacio e pepe, spaghetti alla carbonara, and bucatini all'amatriciana.

Nadia's culinary journey kicks off with an homage to her Roman heritage, stuffed courgette blossoms. She also makes lemon peel ricotta pesto. Daniele shows Nadia how ricotta is made as a byproduct of the pecorino romano cheese-making process.

Nadia explores authentic fettuccine Alfredo at the restaurant Il Vero Alfredo. She prepares a Roman staple, sautéed dandelion greens. She visits a local farm with Emiliano and Matteo, also known as Lionfield, to harvest this much-loved super food.