THE RECIPE HUNTERS
IN ITALY
We start out in Rome learning how to cook two traditional Roman dishes and, of course, two gelato recipes!!! Then we head to Tuscany where we live with a Priest for two weeks. The Priest, Don Gianni, connects us to all the best cooks in his region! Afterwards we head to Piedmont where we are adopted by a local family and in turn learn some of their most cherished family recipes. We leave Italy with a bunch of lifelong friends and incredible dishes that we want to share with you!
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GALICIA, SPAIN
COMING SOON
TUSCAN PICI
CAPTURED BY THE RECIPE HUNTERS
The Recipe Hunters travel to Carla's house where we learn how to make handmade Pici pasta from scratch with Carla and Giuliana in San Quirico d'Orcia. Pici is a hand-rolled pasta which is made throughout households in Tuscany, Italy. Pici is rolled into one strand of pasta which can measure 9 feet long!!!
SALTIMBOCA ALLA ROMANA
with CRISTINA & MISA
We travel to Rome where we meet the amazing mother and daughter duo, Cristina & Misa, who took us out to the market and showed us how to cook two of their favorite traditional roman recipes: Saltimbocca alla Romana & Tonarelli alla Gricia.
This short film is about Saltimbocca alla Romana (click name in blue for full recipe) which literally translates to “jump in the mouth” because of how good it tastes! It is is comprised of a slice of veal that is layered with a piece of prosciutto and sage leaf, all held together with a toothpick. The cutlet is sautéed in olive oil and then oil is deglazed with white wine. You drizzle the sauce from the pan on top and enjoy!
TONNARELLI ALLA GRICIA
CAPTURED BY THE RECIPE HUNTERS
Tonnarelli is like spaghetti but instead of being rounded it's sides are square and it is made of egg. When you combine tonnarelli with guanciale (cured pork cheek), pecorino cheese, and white wine, you get the classical Roman dish: Tonnarelli alla Gricia. The origins of this dish trace back to a time before tomatoes existed in Italy.
GELATERIA FATAMORGANA
with MARIA AGNESE SPAGNOLO
Maria Agnese is a former actress who traveled Italy for work while searching for the best gelato in each place. The turning point for Maria occurred when she discovered she had Celiac's Disease. She was shocked that she had to worry about gluten when eating her favorite treat. She quit her career to follow her passion as a gelato maker and to make true artisan gelato from non contaminated natural products for all those with Celiac's to enjoy. Visit Maria at Fatamorgana Gelateria in Rome, Italy and try out her gelato recipes COMING SOON!!!
PUMPKIN BRITTLE GELATO
CAPTURED BY THE RECIPE HUNTERS
The Recipe Hunters meet Maria Agnese who teaches us how to make a Pumpkin Gelato with pumpkin brittle. Using pumpkin, pumpkin seeds, soy protein, and sugar we make a delicious pumpkin ice cream at one of the best gelaterias in Rome, Italy. Fatamorgana has 7 locations throughout Rome and the gelato is gluten free.
LEMON GINGER
GELATO
with MARIA AGNESE SPAGNOLO
The Recipe Hunters learn how to make a Lemon Ginger Gelato recipe from Maria Agnese the founder and head gelato maker of Fatamorgana. With fresh lemon, sugar, ginger, and honey, this ice cream recipe is refreshingly delicious.
