Tonight, chef Stefano Di Pieri shows Guy how he uses blood oranges to make a kingfish carpaccio with shaved fennel. In Adelaide, butcher Tony Marino from the Central Market invites us to join his family for an Abruzzese banquet with porchetta on a spit and the most unusual way of serving polenta. And pastry chef Alexandra Rispoli shows how to mix and cook fragrant pistachio biscotti.
Join Maeve O’Meara and Melbourne chef Guy Grossi in an Australian-wide celebration of traditional Italian food and culture.
720p – 2010 – English subtitles
Kismet Productions – Special Broadcasting Service
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