Series 4 · Episode 1
Calabria is a region that prides itself on the preservation of its traditional recipes, and today Lidia is making a delicious Calabrese salad with eggplant, onion and potatoes. Also on the menu is steamed swordfish Bagnara-style.
Series 4 · Episode 2
Lidia ventures to Sardegna, the second largest Mediterranean island. With the help of her grandsons, Lidia's making casserole the Italian way, using fregola pasta pearls with pancetta, onion and cherry tomatoes.
Series 4 · Episode 3
Lidia is in Molise, an area well known for its olive oil and fresh fish. Lidia shows you how to make two great traditional dishes; fish soup with vegetables and tacozze pasta with sea bass.
Series 4 · Episode 4
Whether you're cooking with meat or seafood, there's a type of pasta that perfectly complements the meal. Lidia shows you how to make homemade maccheroni in a meat sauce of pork, tomatoes and vegetables.
Series 4 · Episode 5
Lidia journeys to Sardegna, a region known for its rich yet simple cuisine. Lidia first creates a soup filled with savoury cabbage, provolone and pecorino cheese.
Series 4 · Episode 6
Lidia is in Liguria, a region known for its fresh herbs and vegetables. Lidia creates a savoury rice and zucchini crostata and is joined by Chef Mark Ladner to make stuffed vegetables with tomatoes, mushrooms, peppers and zucchini!
Series 4 · Episode 7
Lidia is in Basilicata and cooks up a storm! She prepares some spicy pasta, made with oil, garlic and peperoncino, as well as baccala, with a sauce of garlic, wine and peppers. Finally, Lidia whips up potatoes with garlic and peperoncini.
Series 4 · Episode 8
As the name suggests, shepherd's rigatoni is made with the ingredients that were available to shepherds out in remote pastures. Made with sausage, Parmigiano-Reggiano and basil, it is simple yet satisfying.
Series 4 · Episode 9
Lidia is in Molise, a beautiful region known for its great fishing and fresh seafood. Join her as she helps us experience this region's true culture by making Spaghetti alla Tornola, with an octopus sauce made with black olives and peperoncino.
Series 4 · Episode 10
Lidia travels to the Italian island of Sardegna, where she catches fresh lobster for a refreshing salad filled with celery and tomatoes in a light egg dressing.
Series 4 · Episode 11
Lidia is in Liguria, a region all about flowers, herbs, and lots of vegetables. She'll create a soup filled with fresh vegetables, makes pasta with string beans and potatoes in a fresh pesto sauce, and finishes up with a delicious Cherry Jam Tart.
Series 4 · Episode 12
With the help of her son Joe, Lidia creates a baked Cavatapi in a tomato sauce with fresh provolone, as well as Chicken Catanzaro; chicken with homemade stuffing. And to end the meal, Lidia and Joe cook-up tasty almond biscotti.
Series 4 · Episode 13
With the help of her son Joe, Lidia creates a wonderful baked eggplant in tomato sauce and baked eggplant with onions and fresh tomatoes. And, for dessert we have a delicious prune torte.
Series 4 · Episode 14
Witness a marriage of flavours as Lidia travels through the beautiful region of Basilicata, where she makes a traditional wedding soup full of escarole, fennel, and meatballs. Lidia ends the meal by making spaghetti topped with baked cherry tomatoes.
Series 4 · Episode 15
Join Lidia in Liguria as she makes green beans Genova-style, to accompany a beautiful tuna cooked with anchovies and porcini mushrooms. She also makes braised beef in a flavourful sauce of porcini mushrooms, pine nuts, and crushed tomatoes.
Series 4 · Episode 16
While in the Ligurian region, Lidia makes a German Potato salad with pancetta in a puckery dressing. And, for dessert, Tanya and Lidia create an Almond Torta with chocolate chips.
Series 4 · Episode 17
. Join Lidia as she creates a chestnut and lentil soup with tomato and basil and a hearty leg-of-lamb, stuffed with garlic, parsley, cheese and bread and served on top of polenta.
Series 4 · Episode 18
Join Lidia as she creates fiery maccheroni, pasta with breadcrumbs and pepperoncino, topped with pecorino and parsley, along with pasta in a pork Ragu sauce. As a side, Lidia makes artichokes and potatoes with fresh vegetables, pancetta, and nutmeg.
Series 4 · Episode 19
Join Lidia in Abruzzo, where she creates two delicious maccheroni dishes. With the help of Chef Billy Gallagher from Becco, Lidia makes a maccheroni with sliced zucchini, eggs, and saffron and another maccheroni dish with fresh lemon.