This episode is all about food as affection, starting with the swoon-worthy Marry Me Chicken in a creamy sun-dried tomato sauce.
Some places leave a mark for Donal, it's Italy, tied to family holidays, his honeymoon, and celebrations with friends. Standing in Florence, those memories come flooding back.
Some people have football, others the pub for Donal, it's always been pasta. Surrounded by more shapes than he can name, he's right where he belongs.
Nothing beats Italy for food but Donal reckons the Italian-American diners he fell for while living in LA come close.
Italians are masters of art, music, architecture. But the one that doesn't get enough credit? Lunch. Not a sandwich hunched over your desk, but a proper sit-down affair.
Donal Skehan learns Italian cooking from two Italian grandmothers, or nonnas, and brings the knowledge back to his own kitchen. He makes pollo alla romana, pork saltimbocca rolls with artichokes, and a classic torta della nonna.
Donal Skehan explores the art of Italian weekend cooking, serving up grilled shellfish linguine, a focaccia pugliese, and a torta all'arancia to round things off.
Donal Skehan discovers the Italian way of il dolce far niente, the sweetness of doing nothing, and demonstrates how to cook without living in the kitchen. The chef prepares a baked Italian pinsa, spaghetti alla limone, and an Italian zabaglione with roast peaches.
