Giorgio Locatelli: Pure Italian

Giorgio is joined by Neapolitan chef Vincenzo Borgonzola to discuss the differences between the styles of cooking in the north and south of Italy.

Giorgio is joined by restaurateur Tony Allan, who is a great connoisseur of fish. Featured recipes chargrilled tuna with rocket and tomato salad; and frangipane tart.

Butcher Clem Arricale joins Giorgio to prepare a selection of mouthwatering meat dishes, including Italian sausages with borlotti beans and calf's liver with sultanas.

A selection of Italian cakes and sweets are supplied by Ninai Zarach, an importer of fine Italian ingredients, who joins Giorgio in the kitchen for lunch.

Giorgio is joined by his wife and daughter for a family meal. Recipes include buckwheat pasta with fontina cheese, leeks, cabbage and potato, entrecote of beef.

Giorgio prepares a meal for two friends, chef Andy Needham and fashion stylist Greg Faye. Dishes include beef carpaccio, potato and mint ravioli with a red pepper sauce.

Top chef Giorgio Locatelli is joined by two friends, Italian cheese connoisseur Marco Vineis and chef Nick Bell, for Sunday lunch. This is classic Italian cuisine with a twist.

Giorgio serves up some wholesome fast food to busy restaurateur Roy Ackermann: grilled tomini cheese with walnuts and pomegranates; and chargrilled chicken with spinach.

Giorgio prepares an extravagant supper menu guaranteed to impress his friends and family. There is also a look behind the scenes in Giorgio's restaurant to learn about wine.

Giorgio prepares a meal for chef Mario Bonaccorsi inspired by the flavours of Northern Italy. He also takes a trip to a specialist Italian delicatessen.

Giorgio prepares a meal for his son and an old family friend using natural ingredients. He also visits London's No 1 meat market and reveals his idea of the perfect cup of coffee.

Pasquale D'Amico, head chef at one of London's top Italian restaurants, is coming to dinner, so Giorgio prepares a meal to meet his friend's exacting standards.

Giorgio is joined by sushi chef Mark Edwards to prepare a selection of seafood dishes: baby octopus with tomato and bruschetta; and pears poached in wine and aromatic spices.

Giorgio decides to use colourful ingredients to whet the appetites of his guests: chef Federico Sali and Benedetta Sita. He also explains why food presentation is so important.

Giorgio prepares a selection of vegetarian dishes for market man Danny Murphy. He also takes a trip to Battersea in London, to visit a warehouse which houses a surprising secret.