Bonacini's Italy

Some of the most famous Italian ingredients come from the Emilia Romagna region: parmesan cheese, balsamic vinegar, and Parma ham. It's the culinary heart of Italy. Chef Michael Bonacini begins his regional feast with a flaky pie stuffed with savoury pancetta, spinach, and swiss chard. Next, he makes a rich and delicious Bolognese sauce - a pasta topping so famous in Italy, they often just refer to it as 'sauce'. Then, Michael highlights one of the region's most famous exports: balsamic vinegar. He shows us how to make succulent balsamic chicken, and even uses the reduction as a dressing for a side of grilled radicchio. And for a decadent dessert, he bakes a dense chocolate cake filled with spices and nuts called Pampepato.

Umbrian cuisine is simple - fresh, seasonal ingredients and a lot of cured meat. For his antipasto, Chef Michael Bonacini cooks a uniquely flavoured Umbrian Frittata using succulent vegetables, fresh herbs, Italian sausage, and crispy pancetta. He then offers an Umbrian take on Stuffed Pork Roast or Porchetta. Sprinkled with toasted fennel seeds for a licoricey flavour, be sure to get pieces of the fatty belly, chewy meat, and crispy skin on your fork for the perfect bite. Michael pairs the Porchetta with the perfect aromatic side dish - Warm Lentil Salad. To finish, Sweet Carnival Fritters are on the menu. These sticky fried dough balls are drizzled with sweet honey and commonly served at the massive, month-long, Italian winter celebration Carnevale.

The Veneto region of Italy is located on the Northeastern side of the country and spills into the Adriatic Sea, which returns a bounty of fish and seafood. Host Michael Bonacini starts off with a local, fish favourite - Sweet and Sour Sardines. For his primo, Michael offers his take on a traditional, Venetian specialty featuring thick polenta and sweet garlic shrimp. For his secondo, Michael then makes Chicken Cacciatore with Radicchio Orange Salad. This dish is the perfect pairing - the bright Radicchio Orange Salad contrasts the rich depth of flavour from the many rustic Italian ingredients infused in the chicken. Lastly, Venetian legend has it that the popular Italian dessert, Tiramisu, was invented in Veneto. True or not, Michael carefully crafts the perfect Tiramisu for any occasion.

The Italian region of Piemonte borders both France and Switzerland, in turn influencing its cuisine. First up, a fragrant oil fondue for veggies - Bagna Cauda. Host Michael Bonacini's version uses seasonal vegetables like licorice fennel, peppery endive, and soft zucchini with preserved anchovies for extra flavour. For his primo, Michael uses Arborio rice, mushrooms, and truffles from the Piemonte soil for a creamy Mushroom Risotto. Michael's next dish features two of Piemonte's favourite ingredients: tender beef and Barolo wine. A robust beef shoulder braised in Barolo wine and seasoned with a medley of aromatics is rich, complex, and ever-delicious. Finally, Chestnut Panna Cotta is the perfect finish for Michael's hearty Piemonte meal.

Famous for its beautiful coastline, Campania is home to many popular Italian seafood dishes. Chef Michael Bonacini's delicious antipasto is light, crunchy, and influenced by the sea. From shrimp to scallops to squid seasoned with fresh sage, this deceptively simple dish will impress your dinner guests. For his primo, Michael makes Campania's most beloved dish said to be invented in its capital, Naples - Margherita Pizza. This uncomplicated, thin-crust pizza features sweet tomatoes, white Buffalo mozzarella, and fresh basil leaves for a crispy, flavourful bite. Then, briny clams mingle with starchy potatoes in a Campania favourite called Spaghetti Alle Vongole or Spaghetti with Clams. Finally, Michael moves to Campania's inland where wild boar is a popular protein. Richer and leaner than pork, wild boar has a unique flavour and Michael cooks this dish with apples to bring out the sweetness of the meat.

Puglia is known as the "bread basket" of Italy because it's where most of Italy's wheat is grown; it also means the region cultivates delicious pasta, bread, and pizza dough. Chef Michael Bonacini starts off with a creamy, golden-brown Artichoke Cheese Panzerotti. Rich, warm, and full of flavour, this panzerotti will have you adding extras to your plate. For his primo, Michael makes a classic Apulian pasta dish - Orecchiette with Rapini. Michael uses his thumb to shape the homemade pasta into little ears, then cooks a sweet garlic and spicy chili sauce that plays off the sharpness of the rapini. Next, Michael's simple secondo features juicy pork ribs with the fresh flavours of mint and lime. Finally, delicate, crispy Christmas treats - Fried Pastry Wheels. Covered in a subtle fig syrup, this simple dolce is crunchy, sweet, and ever-tasty.

Le Marche is a small, lesser known region in the middle of Italy and its cuisine draws on influences from both the North and South. Chef Michael Bonacini highlights these influences by starting off with Stuffed Artichokes. Filled with a savoury mixture of prosciutto, Pecorino, and breadcrumbs and drizzled with white wine, these artichokes are truly to-die-for. Next, Michael bakes up an Italian classic with a regional twist - Marche-style Lasagna. This rich, woodsy dish is different from popular lasagna because it's full of Italian mushrooms, cream, and briny pancetta. For his secondo, Fish Stew Ancona Style. Made with a medley of fresh seafood, this dish often features thirteen different kinds of fish. To finish, Michael cooks up one of his favourite beef dishes - Beef Tournedos Rossini. Invented in France, but perfected in Le Marche, this flavourful beef dish is tender, hearty, and delectable.