Bonacini's Italy - Season 1 - Eps 13: Liguria
Liguria is one of the smallest regions in Italy. Hugging the coast of the Mediterranean Sea, it is home to the glittering Italian Riviera and tasty dishes. For an antipasto, Chef Michael Bonacini prepares a soft, creamy chickpea flour flatbread called Farinata, that he tops with rosemary and crispy shallots. His pasta dish is a Ligurian specialty - decorative and delicious hand-stamped pasta coins. He tops the pasta with another iconic Ligurian invention: pesto. Basil and pine nuts crushed with olive oil and hard cheese is the perfect topper for any kind of pasta. And in Liguria, they love their fish, so Michael shows viewers how to make a salt-crusted snapper that's a wow at any dinner party. Finally, Michael whips up succulent veal stuffed with herbs and covered in a rich sauce.
About Bonacini's Italy
Title: Bonacini's Italy
First Air Date: 2018-06-04
Last Air Date: 2019-12-27
Status: Returning Series
Rating: 0/10 (from 0 votes)
Language: EN
Seasons: 2
Total Episodes: 30
Network: CTV
Genres: Documentary
Production Companies: Unknown
Synopsis
Italian cuisine is so much more than pizza and pasta – but there’s still lots of tasty pasta in Bonacini’s Italy. Celebrity Chef Michael Bonacini cooks his way through 15 Italian regions, exploring the flavours and ingredients that make these areas unique. Each episode takes us through an entire meal from one region, from antipasto, soup, or salad, to delicious primo, succulent secondo, and even sometimes a decadent dolce. As he cooks, Michael regales viewers with stories of his travels in Italy and tells us interesting facts about each region he focuses on. Set in a warm, contemporary kitchen, Michael inspires viewers to try their hand at making sumptuous Italian fare.
