Bonacini's Italy - Season 1 - Eps 8: Piemonte
The Italian region of Piemonte borders both France and Switzerland, in turn influencing its cuisine. First up, a fragrant oil fondue for veggies - Bagna Cauda. Host Michael Bonacini's version uses seasonal vegetables like licorice fennel, peppery endive, and soft zucchini with preserved anchovies for extra flavour. For his primo, Michael uses Arborio rice, mushrooms, and truffles from the Piemonte soil for a creamy Mushroom Risotto. Michael's next dish features two of Piemonte's favourite ingredients: tender beef and Barolo wine. A robust beef shoulder braised in Barolo wine and seasoned with a medley of aromatics is rich, complex, and ever-delicious. Finally, Chestnut Panna Cotta is the perfect finish for Michael's hearty Piemonte meal.
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.
