In this final episode, Italian Food Safari visits the Vanella Cheese Factory in Far North Queensland and presenter Guy Grossi learns how buffalo mozzarella is made and the secret of its great taste and texture. He then shares his recipe for a simple but exquisite classic Caprese salad with mozzarella, tomatoes and basil.
Suckling lamb is a dish of celebration in Italy and Robert Marchetti, executive chef of Sydney’s Icebergs Dining Room invites us into his home to share his recipe for this tender flavoursome dish.
The episode builds to a cresendo with a huge Calabrese lunch hosted by Perth butcher Vince Garreffa from Mondo Di Carne butchery, a man who never does anything by halves, firing up his wood-fired oven, cooking up a delicious veal shoulder on the spit, served with homemade pasta. Vince and his wife Anne also show the secrets of delicious cotoletta with a capsicum and tomato sauce.
We finish at the home of presenter Guy Grossi who keeps Sundays sacred for the event of the day – lunch - the epitome of the Italian philosophy of “La Dolce Vita” – life is sweet! Ciao!
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