Ep 18. From a Valle D'Aosta Oven

Lidia's Italy season 3 episode 18, "From a Valle D'Aosta Oven," takes viewers on a culinary journey to the northwestern region of Valle D'Aosta, known for its hearty cuisine and stunning alpine landscape. Lidia sets out to discover the unique flavors and traditions of this area, beginning with a visit to a local bakery where she learns about the region's famous bread, called "tegui," made with a blend of rye and wheat flours and baked in a wood-fired oven.

Next, Lidia travels to the village of San Martino to meet with a local farmer, who shows her his family's traditional method of making "cunfett," a type of fermented cheese made from raw cow's milk. She also stops by a nearby farm to taste their homemade honey and learn about the importance of bees in the local ecosystem.

Back in the kitchen, Lidia puts her newfound knowledge to use as she prepares a delicious menu inspired by the flavors of Valle D'Aosta. She starts with a creamy cauliflower soup topped with a dollop of sour cream and crispy bits of pancetta. For the main course, Lidia prepares a savory pork roast stuffed with chestnuts and sage, served alongside creamy polenta and seasonal roasted vegetables.

For dessert, Lidia whips up a classic Italian treat, panna cotta, infused with the flavor of chestnuts and topped with a drizzle of honey. Along the way, she shares tips and techniques for working with traditional ingredients like rye flour and raw milk cheese, as well as ways to incorporate seasonal produce into your cooking.

As always, Lidia's love for Italian cuisine and culture shines through in this episode, highlighting the importance of local ingredients and traditional methods in creating truly memorable dishes. From the charming villages of Valle D'Aosta to the warmth of Lidia's kitchen, this episode is sure to delight viewers with its mouth-watering recipes and captivating storytelling.