Antonio Carluccio's Southern Italian Feast S1:E6

Sardinia

In Sardinia, Antonio visits a small vineyard and cooks a wholesome lunch for the workers using an open fire. He then visits the Barbagia mountains, learning how the shepherds smoke their own cheese, before joining them for a lunch of roast pork and a curious cheese filled with live maggots. Antonio then goes to the glamorous costa Smeralda. On board a yacht, he makes a mixed seafood and Bottarga salad.

Campania

In this programme, set in Campania, Antonio attends a pizza making class in Naples, home of the Margherita Pizza. He and other students make their own pizzas, and share them at lunch. Next he visits his old friend, Luciana Florio, who lives high up on a hill. He cooks a family lunch of Baccala Alla Napoletana (Salt Cod in a Tomato sauce) and Fagiolini Al Pomodoro E Basilico (Green Beads with Tomato and Basil).

Puglia

In this programme, set in Puglia, Antonio visits the town of Ostuni where the public oven is still used for baking bread on a daily basis. Antonio makes Pane Casereccui - his version of Pugliese bread, with pieces of Cheese and Salami kneaded in. He then goes to the Masseria San Domenico. At a luxury hotel, he cooks a dish of Cavatelli pasta with Mussels (Cavatelli Con Le Cozze). Next, he goes to a sun-dried tomato farm where acres of tomatoes are drying in the sunshine. He makes rolled tomatoes stuffed with capers, olives, anchovy and basil which he gives to the family of the farm to try.

Sicily

Antonio begins at the Garibaldi Monument. His first recipe is Veal in a Marsala sauce and pasta with broad beans, peas and Artichokes. Antonio goes into the mountains and shares a simple picnic lunch with a mountain Shepherd. He then visits the home of Marsala wine, where he is shown around the cellars and allowed to taste a vintage bottle, before cooking a dish of lamb in a Marsala sauce and Fennel. Sicily is famous for its desserts, and Antonio looks at all the different varieties and Marzipan fruits, as well as ice cream, which was invented in Sicily.

Lazio

Antonio is in Rome, where he shops for vegetables and cooks Fave E Guanciale (Broadbeans and Bacon) and also Barba Di Frate Saltata (Friar's Beard Sauce). Antonio meets up with a jewish friend who shows him how to cook kosher chicken meatballs. His next stop is Frascati, where he meets up with an army regiment. They eat the Frascati speciality of Porchetta (Roast Pork Sandwiches) and drink Frascati wine. Antonio's final visit is to the British school in Rome. Antonio cooks a lunch of pasta Creciuto, a deep fried mixture of anchovy, Basil leaves, Courgette flowers and sun-dried tomatoes.