Italian Food Safari

Italian Food Safari

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Italian Food Safari

Season 1 | Episode 1 | SBS | November 18, 2014

Design and technologies

Geography

Classification: General

Italian Food Safari opens with a celebration of the wood-fired oven, which many Italians constructed in their backyards when they arrived in Australia. Maeve visits the inspiring Ricupero family who settled in Jarrahdale outside Perth where they grow vegetables on a large scale and bake 140 loaves of bread every two weeks.

Overview

Italian Food Safari opens with a celebration of the wood-fired oven, which many Italians constructed in their backyards when they arrived in Australia. Maeve visits the inspiring Ricupero family who settled in Jarrahdale outside Perth where they grow vegetables on a large scale and bake 140 loaves of bread every two weeks.

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Clips from Italian Food Safari

An introduction to Italian food in Australia.

1. Introduction to Italian food

Years 7-8, 9-10 Design and technologies

An introduction to Italian food in Australia.

This clip looks at Italian pastry making, focusing on the Sicilian cannoli.

5. Cannoli

Years 7-8, 9-10 Design and technologies

This clip looks at Italian pastry making, focusing on the Sicilian cannoli.

Guy Grossi, Melbourne celebrity chef, creates bruschetta 2 ways.

3. Recipe: Bruschetta

Years 7-8, 9-10 Design and technologies

Guy Grossi, Melbourne celebrity chef, creates bruschetta 2 ways.

This video looks at the tradition of making bread in a woodfired oven.

2. The Wood-fired oven

Years 7-8, 9-10 Design and technologies

This video looks at the tradition of making bread in a woodfired oven.

This clip looks at olive oil, a staple of Italian cooking.

4. Olive oil

Years 7-8, 9-10 Design and technologies

This clip looks at olive oil, a staple of Italian cooking.

More from this series

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In this final episode Guy visits Far North Queensland to learn how buffalo mozzarella is made and the secret of its taste and texture. He then shares his recipe for Caprese salad with mozzarella, tomatoes and basil.

Italian Food Safari

Years 7-8, 9-10 Design and technologies, Geography

In this final episode Guy visits Far North Queensland to learn how buffalo mozzarella is made and the secret of its taste and texture. He then shares his recipe for Caprese salad with mozzarella, tomatoes and basil.

In Italian cuisine the squid that was once used as bait is now a delicacy. Claude Basile shares his recipe for black ink pasta with Maeve. Sydney restaurateur Beppi Polese has been responsible for introducing many Australians to new flavours at Beppi's; he shows Maeve how his famous baccala mantecato is made. Melbourne specialist butcher Roger Ongarat explains what makes pork and fennel sausages such a favourite in Italian households.

Italian Food Safari

Years 7-8, 9-10 Design and technologies, Geography

In Italian cuisine the squid that was once used as bait is now a delicacy. Claude Basile shares his recipe for black ink pasta with Maeve. Sydney restaurateur Beppi Polese has been responsible for introducing many Australians to new flavours at Beppi's; he shows Maeve how his famous baccala mantecato is made. Melbourne specialist butcher Roger Ongarat explains what makes pork and fennel sausages such a favourite in Italian households.

Guy Grossi hunts game with chef Daniel Airo-Farula, then cooks rabbit in a Sicilian style. In Sydney, chef Danny Russo shows off a family recipe from Calabria for quail involtini. Maeve visits Stefano Manfredi on the NSW Central Coast where he has planted a vegetable garden full of Italian produce; ready for a classic minestrone from his home region of Lombardy.

Italian Food Safari

Years 7-8, 9-10 Design and technologies, Geography

Guy Grossi hunts game with chef Daniel Airo-Farula, then cooks rabbit in a Sicilian style. In Sydney, chef Danny Russo shows off a family recipe from Calabria for quail involtini. Maeve visits Stefano Manfredi on the NSW Central Coast where he has planted a vegetable garden full of Italian produce; ready for a classic minestrone from his home region of Lombardy.

Tonight we discover an Italian breed of cattle called Chianina now being reared in Australia by Daniela Mollica. In a beautiful house in the Adelaide Hills, chef Salvatore Pepe, a partner in the Cibo cafe chain, cooks perfect bistecca served with white beans. Guy Grossi shares his recipe for fresh pasta and Andrew Cibej from Sydney restaurant Vini makes a spinach, ricotta and potato-filled ravioli.

Italian Food Safari

Years 7-8, 9-10 Design and technologies, Geography

Tonight we discover an Italian breed of cattle called Chianina now being reared in Australia by Daniela Mollica. In a beautiful house in the Adelaide Hills, chef Salvatore Pepe, a partner in the Cibo cafe chain, cooks perfect bistecca served with white beans. Guy Grossi shares his recipe for fresh pasta and Andrew Cibej from Sydney restaurant Vini makes a spinach, ricotta and potato-filled ravioli.

This episode celebrates the tradition of preserving the best in season. Maeve meets Pietro Demaio whose self-published book Preserving the Italian Way has been a bestseller. In Adelaide, Pat D'Onofrio and Lina Verrilli grow and cure their own olives; and Claudio Ferraro from the Cibo cafes shows how to make pastry sfogliatelle with fine layers of pastry and filled with lemony ricotta.

Italian Food Safari

Years 7-8, 9-10 Design and technologies, Geography

This episode celebrates the tradition of preserving the best in season. Maeve meets Pietro Demaio whose self-published book Preserving the Italian Way has been a bestseller. In Adelaide, Pat D'Onofrio and Lina Verrilli grow and cure their own olives; and Claudio Ferraro from the Cibo cafes shows how to make pastry sfogliatelle with fine layers of pastry and filled with lemony ricotta.

Tonight we visit Mildura with its citrus orchards, and chef Stefano Di Pieri from Stefano's restaurant, 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.

Italian Food Safari

Years 7-8, 9-10 Design and technologies, Geography

Tonight we visit Mildura with its citrus orchards, and chef Stefano Di Pieri from Stefano's restaurant, 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.

Tonight, join rock fisherman at dawn to learn why so many Italians are drawn to the sea to fish for dinner. Chef Robert Castellani shows Guy an ingenious way of baking snapper and explains why Sicilians put a coin in the mouth of the fish. Luciana Sampogna demonstrates taralli. Fred Pizzini shares his recipe for duck ragu which the whole family enjoys alfresco with some of the family's wines and Nonna's apple strudel.

Italian Food Safari

Years 7-8, 9-10 Design and technologies, Geography

Tonight, join rock fisherman at dawn to learn why so many Italians are drawn to the sea to fish for dinner. Chef Robert Castellani shows Guy an ingenious way of baking snapper and explains why Sicilians put a coin in the mouth of the fish. Luciana Sampogna demonstrates taralli. Fred Pizzini shares his recipe for duck ragu which the whole family enjoys alfresco with some of the family's wines and Nonna's apple strudel.

Tonight, presenter Guy Grossi visits dedicated Melbourne artisan baker Daniel Chirico and tastes bread straight from the oven. Guy then demonstrates a delicious bread-based salad called panzanella. Maeve learns about the Italian passion for veal and meets passionate Western Australian butcher Vince Garreffa. Celebrated Sydney chef Nino Zoccali from restaurant Pendolino explains the joys of using secondary cuts of meat and shows how easy it is to make a beautiful osso buco, rich and full of flavour.

Italian Food Safari

Years 7-8, 9-10 Design and technologies, Geography

Tonight, presenter Guy Grossi visits dedicated Melbourne artisan baker Daniel Chirico and tastes bread straight from the oven. Guy then demonstrates a delicious bread-based salad called panzanella. Maeve learns about the Italian passion for veal and meets passionate Western Australian butcher Vince Garreffa. Celebrated Sydney chef Nino Zoccali from restaurant Pendolino explains the joys of using secondary cuts of meat and shows how easy it is to make a beautiful osso buco, rich and full of flavour.

Tonight's program focuses on the glorious tomato, with presenter Guy Grossi joining tomato grower John Monigatti on Echuca's black soil plains during harvest. Maeve then shares tomato day with a large Calabrese clan - the Cipri family in suburban Sydney who have made fresh tomato sauce every year since the patriarch Severio arrived in Australia 45 years ago.

Italian Food Safari

Years 7-8, 9-10 Design and technologies, Geography

Tonight's program focuses on the glorious tomato, with presenter Guy Grossi joining tomato grower John Monigatti on Echuca's black soil plains during harvest. Maeve then shares tomato day with a large Calabrese clan - the Cipri family in suburban Sydney who have made fresh tomato sauce every year since the patriarch Severio arrived in Australia 45 years ago.

Tonight we join the last sardine fisherman in Fremantle on the Western Australia coast; and Melbourne cook Rosa Mitchell shows Guy the secrets of her recipe for stuffed sardines. Italian cuisine wouldn't exist without pasta and Maeve visits the Baldino family at L'Abruzzese Pasta in Adelaide to learn how the various shapes are made.

Italian Food Safari

Years 7-8, 9-10 Design and technologies, Geography

Tonight we join the last sardine fisherman in Fremantle on the Western Australia coast; and Melbourne cook Rosa Mitchell shows Guy the secrets of her recipe for stuffed sardines. Italian cuisine wouldn't exist without pasta and Maeve visits the Baldino family at L'Abruzzese Pasta in Adelaide to learn how the various shapes are made.

Guy Grossi discovers a huge family vegetable and herb garden in Melbourne's suburbs which provides meals and even the wine to drink with it. Maeve finds prosciutto in Adelaide, and is cooked pasta and beans by Armando Percuoco, from Buon Ricordo restaurant, in his country estate.

Italian Food Safari

Years 7-8, 9-10 Design and technologies, Geography

Guy Grossi discovers a huge family vegetable and herb garden in Melbourne's suburbs which provides meals and even the wine to drink with it. Maeve finds prosciutto in Adelaide, and is cooked pasta and beans by Armando Percuoco, from Buon Ricordo restaurant, in his country estate.

Tonight we visit the crayfishermen off Geraldton and Maeve tastes how good a 'cray on the barbie" can be. Guy pops in on Melbourne chef Maurizio Esposito to learn the secrets of his delicious crayfish gnocchi recipe. Maeve seeks out the best pizza; Guy discovers artichokes; and Sicilian-born gelato-makers explain why Italian gelato is so good.

Italian Food Safari

Years 7-8, 9-10 Design and technologies, Geography

Tonight we visit the crayfishermen off Geraldton and Maeve tastes how good a 'cray on the barbie" can be. Guy pops in on Melbourne chef Maurizio Esposito to learn the secrets of his delicious crayfish gnocchi recipe. Maeve seeks out the best pizza; Guy discovers artichokes; and Sicilian-born gelato-makers explain why Italian gelato is so good.

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