Ep 6. Sicily: The Raw and The Cooked

In "Lidia's Italy" season 1 episode 6, host Lidia Bastianich travels to Sicily, where she experiences the island's cuisine in its raw and cooked forms. The episode begins with Lidia on a fishing boat off the coast of the island, where she helps the crew haul in their catch. She then visits a tuna processing plant and learns about the traditional methods used in preparing this prized seafood.

Next, Lidia heads inland to visit a cheese-making farm. She meets the owners, who still produce their cheese in the traditional way, and gets a tour of the facilities. Lidia also participates in a cheese tasting and offers her impressions on the different varieties.

In the second half of the episode, Lidia explores the cooked side of Sicilian cuisine. She visits a bakery and learns how to make traditional breads, including the famous pane nero (black bread) made with squid ink. She then heads to a market to select ingredients for a traditional Sicilian pasta dish, and cooks it up in a local kitchen with the help of some local cooks.

Finally, Lidia visits a pastry shop, where she samples some of the island's famous sweets. She also meets the owner, who shares her family's recipe for cannoli, a popular Sicilian pastry. Lidia gives the recipe a try and shares the results with some local residents, who give their enthusiastic approval.

Throughout the episode, Lidia shares her impressions of Sicily and its food culture, giving viewers a taste of what makes this Mediterranean island so unique. Whether it's the raw, fresh seafood or the cooked dishes that are steeped in tradition, Lidia finds that Sicily's food is as diverse and flavorful as the island itself.