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From cheesemongers to the makers of balsamic vinegar, prosciutto, and wine, "The Artisans of Italy" discovers the craftsmen behind some of our favorite products and finds out how food preparation became such an art.

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1 Season, 8 Episodes
October 5, 2015
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The Artisans of Italy Full Episode Guide

  • Why is Italian prosciutto so delicious? Zak is about to find out at the Ca' Lumaco farm.

  • Zak visits the Tuscan countryside where he discovers that traditional Italian wine doesn't have to be made by traditional Italians.

  • What can beat homemade pasta? Maybe this: artisanal Italian pasta served with a spoonful of humanitarianism.

  • Located just outside of Bologna, Zak visits The Gelato University to find out more about the school and how the artisanal craft of gelato-making has evolved over time.

  • These artisans are saving the tradition of making Pecorino cheese, a flavorful hard cheese often grated instead of Parmesan and a Tuscan favorite.

  • In the Italian countryside, craftsmen have been making a very special kind of balsamic vinegar that dates as far back as the 11th century. Zak finds a farm that still makes this type of vinegar.

  • Host Zak the Baker visits Italian coffee master Manuel Terzi to find out more about how the espresso machine and other technological advances have transformed the craft of coffee-making and whether baristas can call themselves modern-day artisans.

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