Primal Grill with Steven Raichlen Season 3 Episode 4 Italian Fire

Italian cuisine is world-famous for its rich flavors and fiery techniques, and in the latest episode of Primal Grill with Steven Raichlen, viewers get a taste of the heat and flavor that make Italian grilling so unique. In Italian Fire, the third episode of the show's third season, host Steven Raichlen explores the traditions and techniques of Italian grilling, from the rich flavors of Tuscan beef to the spicy kick of Calabrian peppers.

The show takes viewers on a culinary tour of Italy, showcasing some of the country's most popular and unique grilling traditions. The episode begins in Tuscany, where Raichlen explores the art of bistecca alla fiorentina, a massive, bone-in ribeye steak that is grilled over an open flame and seasoned simply with salt, pepper, and olive oil. Raichlen visits a local butcher shop to select the perfect cut, then heads to a family-run farm to grill up this iconic Tuscan dish. Along the way, he shares tips on how to prepare the steak for grilling, how to build a wood fire, and how to determine when the beef is perfectly cooked.

Next, Raichlen turns his attention to another Tuscan classic, grilled squid. Using a simple marinade of garlic, lemon, and olive oil, Raichlen creates a dish that is both tender and flavorful. He also shares tips on how to grill seafood without overcooking or burning it, demonstrating how to achieve the perfect sear and crispy texture.

From Tuscany, the show heads south to Puglia, where Raichlen explores the unique grilling traditions of this coastal region. Here, he prepares a classic grilled dish of orecchiette pasta with broccoli rabe and sausage, showcasing the simple yet bold flavors of Puglian cuisine. The dish is grilled over an open flame, giving it a smoky, slightly charred flavor that perfectly complements the spicy sausage and bitter greens.

Finally, the show makes its way to Calabria, the southernmost region of Italy, where Raichlen grills up a dish of Calabrian peppers stuffed with anchovy and pecorino cheese. This dish highlights the region's love of spicy foods and bold flavors, combining the heat of the peppers with the salty richness of the cheese and fish. Raichlen demonstrates how to grill the peppers over a wood fire, achieving the perfect balance between charred exterior and tender interior.

Throughout the episode, Raichlen shares his passion for grilling and his extensive knowledge of traditional Italian cooking. He offers tips on everything from selecting the perfect cut of meat to building a wood fire, all while highlighting the unique culinary traditions of each region. Whether you're an experienced grill master or a novice home cook, Italian Fire is a must-see episode of Primal Grill with Steven Raichlen.