Lidia's Italy

Watch Lidia's Italy

  • 2007
  • 4 Seasons
  • 8.2  (70)

Lidia's Italy is a PBS television show that premiered in 2007, starring the renowned chef Lidia Bastianich. The series is based on Lidia's travel experiences throughout Italy, where she explores different regions of the country, learning about their unique cultures, traditions, and cuisine.

In every episode, Lidia takes the viewers on a culinary journey to a different part of Italy. From Lombardy to Puglia, Liguria to Sardinia, she showcases the authentic flavors and ingredients of each region, highlighting its distinctive culinary traditions. She visits local markets, farms, and restaurants, meeting the people who live and work in these areas, and learning about their history and traditions.

Each episode of Lidia's Italy features several recipes, which Lidia demonstrates step-by-step, in her signature warm and engaging style. She shares her knowledge and techniques with the viewers, explaining the history and origins of each dish and its place in Italian cuisine.

Throughout the series, Lidia is accompanied by her son, Joe Bastianich, and her daughter, Tanya Bastianich. Joe, an acclaimed restaurateur, and wine expert, brings his expertise to the series, where he provides insights into Italian wines and how to pair them with the local cuisine. Tanya, a pastry chef, also features prominently in the series, sharing her knowledge and experiences of the sweet side of Italian cuisine.

One of the unique aspects of Lidia's Italy is the way that Lidia incorporates local culture and history into each episode. Through her travels, she explores the rich history of Italy, from the ancient Etruscan civilization to the Roman Empire and the Renaissance. She visits museums, art galleries, and other cultural sites, learning about the people who have shaped Italy's history and development.

Lidia's Italy is not just a cooking show but a cultural journey, as it explores not only the flavors and techniques of Italian cuisine but also the people, places, and traditions that make Italy such a unique and diverse country. Lidia's passion for Italy and its cuisine is evident in every episode, making it a must-watch for anyone interested in food, culture, and travel.

Throughout the years, Lidia's Italy has become a classic of public television, with a devoted following around the world. Its success is due to Lidia's expertise, enthusiasm, and warmth, which make her a beloved international culinary personality. Her love for Italy and her culinary heritage is contagious, and as viewers, we all come away feeling as though we’ve taken the journey with her.

In conclusion, Lidia's Italy was a show that highlighted the beauty and diversity of Italian cuisine and culture. With Lidia's warm personality and expertise as a chef and culinary ambassador for Italy, the series was engaging and inspiring, providing viewers with a window into Italy's rich culinary traditions and cultural history. Whether you are a food lover, a traveler, or a history enthusiast, Lidia's Italy is a show that will capture your heart and your imagination.

Lidia's Italy is a series that is currently running and has 4 seasons (104 episodes). The series first aired on April 7, 2007.

Lidia's Italy
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The Delights of Braising
26. The Delights of Braising
February 26, 2011
Lidia travels to Lombardy, a region known for its gorgeous scenery, magnificent lakes, and beautiful fashion. She makes braised cabbage rolls stuffed with sausage and cabbage. Lidia also makes skillet-braised chicken bundles with pestata and bacon.
Deliciously Vegetarian
25. Deliciously Vegetarian
February 19, 2011
Lidia travels to Emilia Romagna where she creates three wonderful vegetable dishes. She begins by making sweet and sour onions, followed by one of the regions specialties or erbazzone (a vegetable tart), with a delicious squash filling. Lidia's final dish is another erbazzone - this time with Swiss chard filling.
The Rock of Assisi
24. The Rock of Assisi
February 12, 2011
Lidia travels to Umbria where she creates two appetizing dishes and a delicious dessert. She begins by using tomato, celery, and wine to create Strangozzi with veal and chicken liver sauce. She then creates a dish of pork chops with capers, lemon, and pepperoncino. And for dessert, Lidia makes a strudel with dried fruits and nuts.
Apples: Salad, Soup, Dessert
23. Apples: Salad, Soup, Dessert
February 5, 2011
Join Lidia as she travels to Trentino Alto Adige, a beautiful region known for hiking, skiing, and apple picking. Lidia makes three wonderful recipes all containing fresh apples. First, she begins with an apple and bean soup. Next, joined by her daughter Tanya, she creates a refreshing country salad, with apples and potatoes. And for dessert, it's bread pudding with chunks of apples and apricots.
Hearty But Good
22. Hearty But Good
January 28, 2011
Lidia travels to Valle D'Aosta a region known for its cheese and dairy. With the help of Chef Cody, from Lidia's Kansas City, Lidia makes three delicious, hearty recipes. She begins with a simple rice and chestnut dish, followed by a hearty pasta dish of baked penne with fresh mushrooms, and ends the meal with an almond pudding with poached pears.
Meatloaf Like No Other
21. Meatloaf Like No Other
January 22, 2011
Join Lidia as she travels to Le Marche, a region known for its beautiful hills and plentiful roaming sheep. Lidia creates a wonderful meatloaf with ricotta cheese and tomato sauce. For dessert Lidia and Grandma make a delicious Ambrosia dish with wheat berries, fruit, and chocolate.
For Whom the Bell Tolls
20. For Whom the Bell Tolls
January 15, 2011
Join Lidia as she travels to Molise, a region known for its pasta making, hearty foods, and fresh vegetables. Lidia creates a pasta dish with cavatelli, favas, and onions, along with another pasta dish of rigatoni with pork butt, veal, and sausage braised in tomatoes.
Strumming the Pasta
19. Strumming the Pasta
January 7, 2011
Join Lidia in Abruzzo, where she creates two delicious maccheroni dishes. With the help of Chef Billy Gallagher from Becco, Lidia makes a maccheroni with sliced zucchini, eggs, and saffron and another maccheroni dish with fresh lemon.
Hot Stuff from Basilicata
18. Hot Stuff from Basilicata
December 30, 2010
Lidia travels to Basilicata, a region known for its spicy comfort food. She creates fiery maccheroni, pasta with breadcrumbs and pepperoncino, topped with pecorino and parsley, along with pasta in a pork Ragu sauce. As a side, Lidia makes artichokes and potatoes with fresh vegetables, pancetta, and nutmeg.
The Lamb and the Chestnut Story
17. The Lamb and the Chestnut Story
December 25, 2010
Lidia travels up to the mountains of Abruzzo, where they are known for their hearty foods. She creates a chestnut and lentil soup with tomato and basil and a hearty leg-of-lamb stuffed with garlic, parsley, cheese, and bread served on top of polenta.
Huggable Ligurian Food
16. Huggable Ligurian Food
December 19, 2010
Lidia uses Ligurian nuts to create a fresh spinach salad with pine nuts. While in the region, Lidia also makes a German potato salad with pancetta in a puckery dressing. And for dessert, Tanya and Lidia create an almond torta with chocolate chips.
Fishing for Tuna in Genova
15. Fishing for Tuna in Genova
December 30, 2010
Join Lidia in Liguria as she makes green bean Genova-style to accompany a beautiful tuna cooked Genova-style with anchovies and porcini mushrooms. She also makes braised beef in a flavorful sauce of porcini mushrooms, pine nuts, and crushed tomatoes.
The Liquid Marriage
14. The Liquid Marriage
December 4, 2010
Witness a marriage of flavors as Lidia travels through the beautiful region of Basilicata, where she makes a traditional wedding soup full of escarole, fennel, and meatballs. And if you love fish, then you will love Lidia's fish soup with monkfish and grouper in a simple garlic and wine broth. Lidia ends the meal by making spaghetti topped with baked cherry tomatoes.
Casseroling in Sardegna
13. Casseroling in Sardegna
November 27, 2010
Join Lidia on the beautiful island of Sardegna, where she uses her three favorite ingredients: tomato, cheese, and eggplant. With the help of her son Joe, Lidia creates a wonderful baked eggplant in tomato sauce and baked eggplant with onions and fresh tomatoes. And for dessert, she makes a delicious prune torte.
The Catanzaro in the Chicken
12. The Catanzaro in the Chicken
November 20, 2010
Lidia travels to Calabria, a region with beautiful beaches and rugged mountains. With the help of her son Joe, Lidia creates a baked cavatapi in a tomato sauce with fresh provolone, as well as chicken with homemade stuffing. And to end the meal, Lidia and Joe make tasty almond biscotti.
Intoxicating Antioxidant
11. Intoxicating Antioxidant
November 13, 2010
Lidia travels to Liguria, a region all about flowers, herbs, and lots of vegetables. With the help of her granddaughter Julia, Lidia creates a soup filled with fresh vegetables. Then Lidia's grandson Lorenzo helps make pasta with string beans and potatoes in a fresh pesto sauce. And to finish off the meal, Lidia and Lorenzo make a delicious cherry jam tart.
Sardinian Lobster Salad
10. Sardinian Lobster Salad
November 6, 2010
Lidia travels to the Italian island of Sardegna where she catches fresh lobster for a refreshing salad filled with celery and tomatoes in a light egg dressing. With the help of her son and granddaughter, Lidia cooks up braised cauliflower with onions and olives, along with pasta tossed with a cold tomato mint sauce.
From the Shores of Molise
9. From the Shores of Molise
October 30, 2010
Join Lidia as she experiences Molise's true culture by making a pasta dish made with calamari, scallops, and shrimp in olive oil and garlic sauce with fresh cherry tomatoes. Lidia also makes an octopus sauce with black olives, peperoncino, and lots of onions. For dessert she makes fried ricotta balls drizzled with marmalade.
Praise the Shepherd
8. Praise the Shepherd
October 23, 2010
Join Lidia as she travels to the hills of Calabria a region known for peperoncino and onions from the town of Tropea. Lidia begins her journey by creating a shepherd's rigatoni with sausage, Parmigiano Reggiano, and basil. She then makes shepherd-style pork chops with stuffed fresh figs.
Potatoes With a Twist
7. Potatoes With a Twist
October 16, 2010
Join Lidia in the kitchen as she makes spaghetti alla ziff, a simple pasta dish with three important ingredients - oil, garlic, and peperoncino. She then cooks up a baccala in a spicy and tangy sauce made with garlic, wine, and peppers. Accompanying this fish are Lidia's zesty potatoes made with garlic and peperoncini.
Harvest Classics from Liguria
6. Harvest Classics from Liguria
October 9, 2010
Join Lidia as she travels to Liguria, a region all about fresh herbs and vegetables. Lidia begins by making a simple rice and zucchini crostada with fresh dough and ricotta cheese. She is then joined in the kitchen by Chef Mark Ladner of Del Posto, who helps her make stuffed vegetables by using fresh tomatoes, mushrooms, peppers, and zucchini, and a refreshing bread salad with summer vegetables.
Sardinian Turnovers
5. Sardinian Turnovers
October 2, 2010
Lidia takes us to the mountains to make homemade maccheroni in a meat sauce consisting of pork, plump tomatoes and fresh vegetables.
Pasta by Any Name
4. Pasta by Any Name
September 25, 2010
Lidia travels to the region of Abruzzo, where she takes us to the mountains to make homemade maccheroni in a meat sauce consisting of pork, plump tomatoes and fresh vegetables. Chef Fortunato Nicotra of Felidia helps Lidia in the kitchen as she prepares paccheri with fresh clams, mussels, shrimp, and scallops
To Cozze or Not to Cozze
3. To Cozze or Not to Cozze
September 18, 2010
Join Lidia on a visit to the region of Molise, an area well known for its olive oil and fresh fish. Lidia prepares a delicious fish soup with vegetables and taccozze pasta with sea bass. With a combination of different vegetables, a variety of fish, and of course fresh pasta, you can experience what this wonderful region has to offer.
Delicious Crumbs
2. Delicious Crumbs
September 11, 2010
idia makes a delicious baked Fregola casserole prepared with handmade pasta pearls accompanied by a sauce of pancetta, onion, and plump cherry tomatoes. She also makes roast lobster with a homemade breadcrumb topping.
Light but Luscious
1. Light but Luscious
September 4, 2010
Lidia makes a Calabrese salad and an eggplant, onion, and potato dish. She also uses a simple combination of olive oil, lemon, capers, and garlic to create steamed swordfish Bagnara-style.
Where to Watch Lidia's Italy
Lidia's Italy is available for streaming on the PBS website, both individual episodes and full seasons. You can also watch Lidia's Italy on demand at Amazon Prime and Tubi TV.
  • Premiere Date
    April 7, 2007
  • IMDB Rating
    8.2  (70)