prosciutto

RICK STEVES’
Heart of Italy

 

Host Rick Steves delves deep into the Italian heartland, where la dolce vita is a way of life. Rick visits his favorite stretch of Mediterranean coastline, as he goes fishing for anchovies, sips wine out of rustic barrels, brings flowers to hilltop cemeteries, and savors twinkling Mediterranean vistas.

 

 

RICK STEVES’ EUROPE
Assisi and Italian Country Charm

 

Join writer and host Rick Steves as he experiences the local culture, cuisine and fun in some of Europe’s most interesting places.

 

Assisi and Italian Country Charm
In the Italian countryside, Rick watches prosciutto and pecorino cheese being made. In Assisi – the hometown of St. Francis – he explores its stony center before trekking to its awe-inspiring basilica, built on the tomb of the beloved saint.

 

MOVEABLE FEAST WITH FINE COOKING
Culinary Institute of America

 

This series combines flavorful ingredients, top chefs and beautiful locations for the ultimate dining experience. In the third season of the Emmy-nominated series, Australian chef Pete Evans goes coast-to-coast, traveling to Nashville, Louisville, Miami, San Antonio, Hawaii and other locations across the United States to meet the best chefs in each area and cook a delicious meal that incorporates local and seasonal ingredients.

 

Culinary Institute of America
Pete joins three award-winning chefs – Germano Minin, Bruno Difabio and Tim Reardon – at the prestigious Culinary Institute of America in Hyde Park, New York for an Italian feast. First stop is Arthur Avenue Marketplace in the Bronx to pick-up some wonderful Italian ingredients, then on to Sprout Creek Farm in Poughkeepsie to source some local goat cheese. On the menu tonight at the CIA: classic caponata with prosciutto, grilled octopus salad, sun-dried tomato gnocchi and Bruno’s famous pizzas.