homepage
GIULIANO BUGIALLI's	Foods of Italy

ABOUT GB

SCHOOL

BOOKS

TV & VIDEO

CONTACT

BUGIALLI'S PBS SHOW THE COOKING VIDEOS

Bugialli's Italy: a PBS TV show

	Giuliano Bugialli shares his passion for his country and la cucina italiana in his first American public television series, Bugialli's Italy. This 26-part series explores the regional cooking of the Italian peninsula, from alpine Lombardy to the toe of the Italian boot, to the islands of Sicily and Sardinia. The focus, however, is on the three regions offering the greatest gastronomic contrasts: Lazio (and Rome), Venice, and Friuli in the north. Each program begins in the classroom kitchen of Giuliano Bugialli's internationally known cooking school, located in a beautifully restored fifteenth-century farmhouse just outside Florence. Each episode also includes a location visit related to that day's subject: a Sicilian fish market, for example, or a fruit and vegetable market in Rome, a farmhouse or a vineyard, where viewers can see some of Italy's best known products being made -- fine wines, olive oil, hand-turned pasta, cheeses and Italy's famed prosciutto ham. In each show, Giuliano prepares several authentic regional dishes from his vast repertoire. The programs are like individual master classes, where connoisseurs have a front row seat. The menu ranges from appetizers to hearty main courses to delicate desserts, from minestrone to biscotti. There's even Giuliano's own version of the "timpano" that was the culinary centerpiece of the movie "Big Night" -- only Giuliano's Pasta Nell'Alveare (Ziti Baked in a Pasta Beehive) is both more authentic and more impressive! Bugialli's Italy is a grand tour of Italy for food lovers. From the fertile region of Tuscany in the north come recipes such as Duck Stuffed with Farro Grain, Bruschetta with Truffles, and a luscious Fig Tart. From the Piedmont region, Giuliano prepares Red Beet Gnocchi, Orange Biscotti, Peach Cake with Almonds and a Sweet Pizza with Grapes. The region of Lazio (Rome) yields recipes for Fennel Fricassee, Stuffed Zucchini Blossoms and Risotto Amatrice style. The islands of Sicily and Sardinia inspire savory seafood dishes, including Fresh Tuna in Lemon Wine Sauce and Shrimp Wrapped in Pancetta. Tips on dining Italian style, such as how to eat spaghetti properly (use only the fork, please!) along with dozens of culinary tips, such as how to turn leftover wine into vinegar or grate lemon zest perfecfly, are incorporated into the cooking lessons, where the viewer is privileged to learn at the hands of a master teacher. The combination of stunning scenery, beautiful and authentic regional dishes, and the unparalleled knowledge and technique of one of the world's foremost authorities on Italian cuisine, make Bugialli's Italy a feast for the eye, the palate, and the soul. Bugialli's Italy is a production of Foods of Italy, Inc. and is underwritten by Palm Bay Imports, importers of fine wines and spirits.		For information about Bugialli's Italy broadcast dates and times in your area please contact your local PBS station. The program is distributed by WMHT, a public television affiliated in Schenectady, New York. Trade inquiries: (518) 357-1700.
READ MORE

© Giuliano Bugialli - Foods of Italy