Italian Food Safari joins professional rock fisherman Alex Bellissimo from Rock and Beach Charters at dawn to learn why so many Italians are drawn to the sea to fish for dinner. Respected Melbourne chef Robert Castellani from Donovans Restaurant shows Guy an ingenious way of baking snapper and explains why Sicilians put a coin in the mouth of the fish.
Luciana Sampogna who started her own Sydney-based Italian cooking school Cucina Italiana demonstrates the lovely little pretzel-like snacks called taralli that are popular right throughout the south of Italy.
Guy meets the Pizzini family who come from Italy’s alpine regions and settled in Victoria’s King Valley, growing tobacco and later some exceptional Italian grape varieties. Fred Pizzini shares his standout recipe for duck ragu which the whole family enjoys alfresco with some of their wines and Nonna’s delicious apple strudel.
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