Italian Food Safari Season 1 Episode 12 Episode 12

Italian Food Safari is a delightful culinary journey across the regions of Italy. In each episode, its hosts Maeve O'Meara and Guy Grossi explore the history and traditions of Italian food and share their recipes and techniques. For Season 1 Episode 12, the duo dives into the coastal cuisine of Amalfi and Sorrento, where the land meets the sea, and the flavors are as vibrant as the scenery.

The episode starts with a visit to one of the oldest pasta producers in the area, where O'Meara and Grossi learn about the art of hand-rolling pasta. They witness the meticulous process of making 'scialatielli,' a type of fresh pasta that's typical of the Amalfi Coast. The recipe is simple, but it requires skill and a gentle touch to achieve the right texture and thickness.

Next, the hosts head to the beach to meet some local fishermen and learn about the prized ingredient of the region: the anchovy. O'Meara and Grossi discover that the anchovies are smaller and more delicate than the ones usually found in Australia, but they are a crucial component of many dishes in the area. They sample some of the fishermen's catch, including raw anchovies that are dressed with lemon, olive oil, and parsley, and the famous 'colatura' sauce, a fish sauce that's been made in the area since Roman times.

Afterward, the hosts visit a farm that specializes in growing lemons, which are a ubiquitous ingredient in the cuisine of the Amalfi Coast. They learn about the different types of lemons grown in the region and how they are used in drinks, sweets, and savory dishes. They also meet a local cook who prepares a lemon-based dessert that's both refreshing and indulgent.

The episode continues with a trip to a famous restaurant that serves traditional Sorrentine dishes. O'Meara and Grossi meet the chef, who shares his family's recipe for 'gnocchi alla Sorrentina,' a classic pasta dish that combines soft potato gnocchi, fresh tomato sauce, and melted mozzarella cheese. They also sample other signature dishes of the region, such as the 'scialatielli ai frutti di mare,' a seafood pasta that's bursting with flavor and color.

Finally, the hosts visit a limoncello factory, where they learn how the popular lemon liqueur is made and try some different varieties. They also discover that limoncello is not only a drink but also a versatile ingredient that can be used in cocktails, desserts, and even savory dishes.

Throughout the episode, O'Meara and Grossi explore how the geography, climate, and culture of the Amalfi Coast and Sorrento have shaped the local cuisine. They highlight the importance of fresh and seasonal ingredients, the influence of the sea and the mountains, and the passion and creativity of the people who make the food. Their enthusiasm and knowledge make Italian Food Safari a delightful and informative show that celebrates the diversity and richness of Italian food.