Bonacini's Italy - Season 1

Episodes

Tuscany

Michael uses fresh ingredients found in Tuscany.

In the series premiere of Bonacini's Italy, celebrity chef Michael Bonacini explores simple, even humble dishes from the Italian region, Tuscany. In a Tuscan kitchen, nothing goes to waste, so Michael transforms stale bread into a rustic bread salad called Panzanella. Bread, olive oil, and red wine vinegar mingle with the juices of Pomodoro tomatoes and cucumber while red onions and basil add an extra bite. For his primo, Michael cooks up a Tuscan take on Italy͛s quintessential gnocchi – Spinach Ricotta Gnudi. Made with ricotta and blanched spinach, these gnudi resemble ravioli fillings without the pasta wrapper. Then, Michael uses only seven ingredients for a hearty Pepper Beef Stew and pairs it with his favourite bean dish called Fagioli All͛Uccelletto. Hearty, warm, and full of flavour, this dish is perfect for a cool evening. Finally, Michael make a delicious Baked Sea Bass with Potatoes, leeks, and garlic.

Jun 4, 2018

Season 1Episode 230 min

Puglia

Michael makes some Apulian classics.

Puglia is known as the bread basket of Italy because it's where most of Italy's wheat is grown; it also means the region cultivates delicious pasta, bread, and pizza dough! Chef Michael Bonacini starts off with a creamy, golden-brown artichoke cheese panzerotti. Rich, warm, and full of flavour, this panzerotti will have you adding extras to your plate. For his primo, Michael makes a classic Apulian pasta dish – orecchiette with rapini. Michael uses his thumb to shape the homemade pasta into little ears, then cooks a sweet garlic and spicy chili sauce that plays off the sharpness of the rapini. Next, Michael's simple secondo features juicy pork ribs with the fresh flavours of mint and lime. Finally, delicate, crispy Christmas treats – fried pastry wheels. Covered in a subtle fig syrup, this simple dolce is crunchy, sweet, and ever-tasty.

Jun 11, 2018