In this episode, Lidia visits Philadelphia’s Sarcone & Son’s Bakery, where their bread is made the same way today as it was when this institution first opened in 1918; a truly old-world bakery, Louis Sarcone closes up shop after each day’s batch is sold. Lidia also takes a tour of the impressive artisanal Italian imports at 9th Street Market, such as Claudio Specialty Foods and Di Bruno Brothers’. In the kitchen, Lidia makes Chicken Trombino, Stuffed Escarole, and is joined by Grandma for a favorite Italian-American dessert: Pignoli cookies.
Lidia learns all about artichokes at Pezzini Farms in California, and crosses the country to be joined by Tanya for a visit to the Maugeri Farm, grower of New Jersey tomatoes. At the farm, Tanya and Lidia enjoy a classic, home-grown, Italian-American meal with the Maugeri family. Inspired by her visit to Pezzini Farms, Lidia makes an Artichoke Soup, followed by Stuffed Vegetables and a Radicchio, Goat Cheese, and Raisin Salad.
In this episode, Lidia travels to Bloomfield, home of Pittsburgh’s Little Italy. Here she visits Maria Merante Palmieri’s quaint Italian gift shop, Merante’s Gifts, grabs a sandwich at Primanti’s where she talks with Antonia Corradetti, and takes viewers on a tour of Lidia’s Pittsburgh. Back in the kitchen, Lidia prepares a Baked Ziti, a delicious sandwich of Primanti’s Capicola and Cheese, and Fettucine Mafalda.
Take a trip with Lidia to Gloucester, Massachusetts, a fishing village with a large Italian population, and then visit Providence, Rhode Island, where Lidia goes to the Scialo Brothers’ Bakery. Lidia makes Spaghetti with Lobster Sauce and tries the Scialo Brothers’ recipe for Boston Cream Pie Cupcakes.
In this episode, Lidia is joined by Tanya as she heads to New Orleans’ Sicilian Quarter, where she stops by the Central Grocery to enjoy a classic Muffuletta sandwich and then visits the Immigrant Monument in Woldenburg Park. Back in the kitchen, Lidia fries up marinated artichokes and makes a Muffaletta Sandwich with Ricotta, Anchovies, and Olive Oil.
On her trip to the Golden State, Lidia meets with Brady Whitlow, president of Corto Olive, to talk about their methods of producing Italian-style olive oil in California. Next, Lidia visits one of the longest-standing wine making families in Sonoma County, the Seghesio family, at their vineyards. Joe joins Lidia in the kitchen to give his take on how to use pesto in two easy recipes: Pesto Salmon BLT and Pesto Chicken Salad. Lidia explores pesto’s possibilities with a Spaghetti with Basil and Pistachio Pesto and a Fusilli dish with Spinach Walnut Pesto.
Lidia travels to St. Louis and visits Volpi Foods, where she chats with owner Armando Passetti about their variety of cured Italian meats. Later, Lidia shows viewers the rich history of St. Louis’s Italian neighborhood, the Hill. In the kitchen, Lidia is happy to be joined by her granddaughter, Julia, as she makes Macaroni and Cheese, an American classic, as well as Veal Hamburger Parmiciano, and wonderful Braised Escarole.
Join Lidia in Kansas City, where she and Cody Hogan talk with Mario Fantasma, owner of Paradise Locker Meats, about the heritage pork he provides to Lidia’s Kansas City. Later, get an exclusive tour inside Lidia’s Kansas City! Last but not least, Tanya brings viewers on a journey through the impressive collection at the Nelson-Atkins Museum in Kansas City. Lidia makes Steak Pizzaiola, tempting Roasted Potato Wedges, and caps the meal off with Ricotta Cookies for dessert.
Join Lidia and Tanya in Chicago, where Tanya shows viewers the Piazza DiMaggio and Italian-American Sports Hall of Fame, both located on Taylor Street, a testament to Italian Chicago’s great pride in its heritage. Back in New York, Lidia meets up with Pat LaFrieda of LaFrieda Meats to learn all about inexpensive and incredibly tasty cuts of meat. Lidia’s grandson, Lorenzo, helps Lidia make a simple Pasta with Lentils, Italian Beef Sandwich, and Lemon Ice for a refreshing dessert.
Join Lidia in Kansas City, where she pays a visit to the Holy Rosary Church to watch the ladies assemble their famous altar to celebrate St. Joseph’s Day, the Italian Father’s Day. Down in New Orleans, Lidia takes part in the traditional festival of pasta con le sarde (pasta with sardines), also a classic St. Joseph’s Day celebration. In this episode, Lidia makes Italian-American Meatloaf, Olive Oil Mashed Potatoes, and St. Joseph’s Fig Cookies for a tasty dessert.
Lidia returns to California to visit Andy Boy farm and learns all about broccoli rabe. Later, Lidia meets up with Dino Cortopassi, owner of Corto Olive, to hear his family’s colorful culinary history. Join Lidia and Grandma in the kitchen as she makes Baked Stuffed Shells, Penne with Artichokes, and Bacon Orecchiette with Andy Boy’s Broccoli Rabe.
Joined by Esca’s Dave Pasternack, Lidia visits with some of Long Island’s local fishermen and goes clamming with one of Dave’s good friends. Later, Tanya takes viewers on a tour of Boston’s North End. Back in the kitchen, Lidia goes clam crazy and makes Clams Casino and Baked Clams Oreganato.
Lidia and her good friend, Angelo Vivolo, visit one of his favorite Italian-American spots in Brooklyn: Faicco’s Pork Store. Also in Brooklyn, Lidia discovers Frankie’s Spuntino, two young Italian Americans who are cooking Italian-American food with a modern twist. Tanya helps Lidia two classic crowd-pleasers: Spaghetti Carbonara and Sausage and Peppers.
Lidia travels to the Windy City to visit Caputo’s, a family-owned Italian grocery in Elmwood Park, a very Italian suburb of Chicago. Lidia also brings her viewers for a stroll along the main thoroughfare of Chicago’s Little Italy, Taylor Street, which is currently undergoing a major Renaissance. Grandma joins Lidia in the kitchen as her taste-tester, while Lidia prepares Cauliflower Soup and Chicken Vesuvio.
In this episode, Lidia heads to Baltimore, where she visits an institution of Italian food: Di Pasquale’s market. Back in the kitchen, Lidia prepares Spiedini alla Romana, Minestrone, and the Italian-American Civic Club Sandwich.
In this episode Lidia and Tanya embark on a whirlwind tour of New York City. Tanya takes viewers to Ellis Island and the Statue of Liberty, and Lidia brings viewers to Union Square Market, where she shops for the makings of an Italian-American picnic. Lidia prepares a delicious Fried Zucchini Prosciutto; a Scallion and Egg Sandwich; and a Celery, Artichoke, and Mortadella Salad.
Lidia travels to Boston to visit Christine and Carla Pallotta, owners of Nebo restaurant, to hear their story and taste their gnocchi, made from a recipe passed down from their mother. Later, Lidia explores a variety of crustaceans, including a scallop still in its shell. Lidia’s grandchildren—Olivia, Miles, and Ethan—help her prepare Italian American Shrimp and Gnocchi with Gorgonzola.
Lidia heads south to New Orleans, where she visits Brocato’s to sample a few of her favorite desserts. She then checks out the bustling, produce-filled, open-air Crescent City Farmer’s Market, where farmers and shoppers are brought together by their love of fresh food. Lidia makes Meat-Stuffed Eggplant, Veal Scallopine Marasala, and for dessert, she prepares a Cappuccino Cake.
Out on the Golden Coast, Lidia visits Swann Oyster Depot in San Francisco where she checks out King Crab legs, and then shows viewers the wide variety of sizes of artichokes at Pezzini Farms. Lidia prepares Stuffed Artichokes and Cioppino—a San Francisco Italian-American classic.
Lidia heads north to Boston, where she takes viewers on a sweet trip to two Boston pastry shops: Modern Pasty and Maria’s Pastry, and ventures into Boston’s Little Italy to see pasta made by hand. Down in New Jersey, Lidia checks out Simply Grazin’ Organic Farm. In the kitchen, Lidia prepares Ricotta and Sausage-Filled Ravioli and Struffoli, an Italian-American classic, for dessert.
Lidia heads to Providence, Rhode Island to visit Mark Gasbarro, owner of Gasbarro’s wines, to learn about his favorite seafood pairings. Lidia goes crabbing in Chesapeake Bay; visits the Italian-American fishing town of Gloucester, Massachusetts; and goes fishing with Esca’s Dave Pasternack off New York’s coast.
Lidia shows viewers a typical New York pizza and then pays a visit to Eataly, where Sal at the cheese counter shows viewers how to make fresh mozzarella. Lidia makes traditional Italian Pizza Margherita from scratch, a Sausage and Spinach Calzone, and is joined in the kitchen by Grandma, who performs the official taste test.
Lidia takes viewers on a journey to Italy to learn about pepperoncino, a quintessential ingredient in any Fra Diavolo dish. Tanya shows viewers that Italian Americans are internationally recognized for their great cuisine, which can be found everywhere from Sonoma, California to St. Louis, Missouri to Boston’s North End. However, Tanya also explains that Italians are also leaders in popular American design, fashion, and sports. Back in New York, Lidia visits the fish counter at Eataly NYC and prepares a veritable showcase of delicious shrimp dishes: Shrimp Parmigiano, Shrimp Scampi, and Shrimp Fra Diavolo.
Lidia shares her memories of San Diego with viewers and heads out to do some more fishing with Esca’s Dave Pasternack. Joined by Del Posto’s Mark Ladner, Lidia makes a Giant Squid Milanese, Stuffed Mushrooms, and Spinach Salad.
The Season 2 premiere features frittatas, including ricotta frittata; sausage, eggs and pepper frittata; and an asparagus-and-onion frittata. Also: How Italian-American sausage is made at Brooklyn's Faicco restaurant.
Italian-American comfort food, including zucchini-and-eggplant parmigiana; chicken piccante; and skillet cauliflower torrisi.
Chicken trombino; Italian-American meatloaf.
Stuffed calamari; broccoli with garlic and anchovies; cappuccino cake.
Penne rigate alla vodka; chicken parmigiana; tiramisu. Also: how chickens are raised in Emilia-Romagna, Italy.
Baked ziti; fettuccine Alfredo; spaghetti with basil-pistachio pesto.
Braised veal shank; olive oil mashed potatoes; peas with bacon.
Braised chicken with smoky provola; chicken cacciatore dishes; a panzanella salad, which is made with tomatoes and day-old bread.
A New Orleans muffuletta sandwich; St. Louis' veal hamburger parmiciano; Chicago's Italian beef sandwich.
Calamari fra diavolo over linguine; a salt cod, potato and string bean salad; zuppa Inglese.
Baltimore's Italian-American civic club sandwich; a Primanti sandwich; a prosciutto, scallion and egg sandwich; celery, artichoke and mortadella salad.
Spaghetti and meatballs with arancini (rice balls).
Stuffed escarole; stuffed artichoke; meat-stuffed eggplant.
Minestrone and artichoke soups; an Italian cheesecake recipe. Also: a visit to Le Marche in Italy to learn about ricotta cheese.
Braised beef rolls; spinach and bacon. Also: a visit to DiBruno Bros., a cheese shop in Philadelphia.
Mozzarella sticks; veal saltimbocca; zeppole. Also: how mozzarella is made.
Clamming in Long Island; crabbing at Tangiers Island near Baltimore. Also: shrimp scampi; crab cakes; baked clams oreganato.
Boston cream cupcakes; almond pine nut cookies; lemon granita.
Cannelloni; pasta-making traditions in Italy; Frankie's Spuntino in Brooklyn.
Stuffed shells; pasta alla primavera; macaroni and cheese. Also: a visit to the Macaroni Company in Pennsylvania.
San Francisco, king crab legs are sampled at Swan Oyster Depot; the fish counter at Eataly is spotlighted; and cioppino is tasted at Scoma's restaurant.
Pasta e fagioli; bucatini amatriciana; tagliatelle bolognese. Also: Italian pasta-making experts; Seghesio Vineyards in California's Sonoma Valley.
Fettuccine with malfada sauce; steak with pizzaiola sauce; ricotta cookies. Also: the Monument to the Immigrants in New Orleans' Woldenburg Park; the Nelson-Atkins Museum of Art in Kansas City, Mo.
Pasta with lentils; spaghetti aglio e olio; St. Joseph's fig cookies. Also: the St. Joseph's Day celebration in New Orleans.
How to make deep dish pizza and St. Louis pizza.
The Season 2 finale features cauliflower soup; spaghetti with tomatoes and capers; and orecchiette with artichokes and bacon. Also: Dino Cortopassi, owner of Corto Olive near Sacramento, shares his family's colorful culinary history.