italian food safari italian cuisine

• Cast & crew

Italian Food Safari

Join Maeve O'Meara and Melbourne chef Guy Grossi in an Australian-wide celebration of traditional Italian food and culture. Join Maeve O'Meara and Melbourne chef Guy Grossi in an Australian-wide celebration of traditional Italian food and culture. Join Maeve O'Meara and Melbourne chef Guy Grossi in an Australian-wide celebration of traditional Italian food and culture.

• Maeve O'Meara
• Claude Basile

Episodes 13

• Self - Presenter
• Self - Ambrose Dairy
• All cast & crew
• Production, box office & more at IMDbPro

User reviews

• March 18, 2010 (Australia)
• Kismet Productions
• See more company credits at IMDbPro

Technical specs

• Runtime 26 minutes

Related news

Contribute to this page.

• See more gaps
• Learn more about contributing

More to explore

Recently viewed

• Rent or buy
• Categories Categories
• Getting Started

Italian Food Safari

• Episode number
• Newest episodes
• Available to watch

5 global ratings

How are ratings calculated? Toggle Expand Toggle Expand

• Amazon Newsletter
• About Amazon
• Accessibility
• Sustainability
• Press Center
• Investor Relations
• Amazon Devices
• Amazon Science
• Sell on Amazon
• Sell apps on Amazon
• Supply to Amazon
• Protect & Build Your Brand
• Become an Affiliate
• Become a Delivery Driver
• Start a Package Delivery Business
• Advertise Your Products
• Self-Publish with Us
• Become an Amazon Hub Partner
• › See More Ways to Make Money
• Amazon Visa
• Amazon Store Card
• Amazon Secured Card
• Amazon Business Card
• Shop with Points
• Credit Card Marketplace
• Reload Your Balance
• Amazon Currency Converter
• Your Account
• Your Orders
• Shipping Rates & Policies
• Amazon Prime
• Returns & Replacements
• Manage Your Content and Devices
• Recalls and Product Safety Alerts
• Conditions of Use
• Privacy Notice
• Consumer Health Data Privacy Disclosure
• Your Ads Privacy Choices

Watch Italian Food Safari

• 7.4   (11)

Italian Food Safari is a fascinating culinary show starring Maeve O'Mara in which the culture, history and food of Italy are explored in depth. The show takes us on a mouth-watering journey through the diverse regions of Italy, from the mountains in the North to the sunny islands in the South.

The show is shot in beautiful locations that perfectly capture the essence of Italy. From the lush green landscapes of Tuscany to the rocky coastlines of Sicily, the visuals are breathtaking and will transport you to the heart of the country.

One of the unique facets of this show is its focus on exploring the relationship between food and culture. The host, Maeve O'Mara, interacts with different families and local artisans who share their recipes and food traditions. We get to see how their ingredients, techniques, and unique flavors have been passed down from generation to generation.

The show is divided into episodes where each one covers a specific theme, such as pasta, cheese, wine, and seafood. In each episode, Maeve O'Mara meets with local experts in the field to discuss their knowledge and insights.

In one episode, Maeve explores the origins of Italian pasta and meets with a family who has been making it by hand for over a hundred years. She observes the time-consuming process of kneading and rolling the dough before she gets to taste a delicious plate of traditional pasta.

Another episode delves into the world of artisanal cheese-making, where we see the craftsmanship involved in creating iconic Italian cheeses like Parmigiano-Reggiano and Gorgonzola. Maeve visits different farms where she learns about the employees' laborious careers, from milking the cows to aging the cheese.

Throughout each episode, we get to appreciate the different cooking techniques used in Italy. From the simple and rustic dishes of the North to the rich and flavorful dishes of the South, we see how Italian cuisine is a blend of cultural influences from all over the world.

The show also gives us an insight into the fascinating history of Italy through its food. We learn about the different invasions and trade routes that have shaped the cuisine to what it is today. Maeve teases out the subtle cultural references in dishes we may already know, like pizza or bruschetta, for instance.

Italian Food Safari provides a unique window to the country's cities and towns, covering many of the lesser-known destinations that you might not find in guidebooks. The show takes us on a journey through the country's architecture, art, and history. We get insights into the different local festivals and traditions that elevate Italian culture.

Throughout the series, the focus remains firmly fixed on the food. We see how the ingredients’ quality (and the pride and care with which they are prepared) distinguishes Italian cuisine. From Sumptuous seafood platters to the clear broth of minestrone, we can taste the delicate balance of spices, cheese and acidity coming together to create a burst of flavors.

In conclusion, Italian Food Safari is an outstanding show that will satisfy both the curiosity and the appetites of foodies everywhere. With its stunning cinematography that captures Italy's beauty, a carefully curated mix of dishes and traditions, and an insightful journey through Italy's food culture, this show is a must-watch for anyone who loves the best of what Italy has to offer. It is a fantastic guide for anyone who wants to learn more about Italian cuisine or rekindle their passion for all things Italian.

• Cast Maeve O'Mara
• Channel Janson Media
• Premiere Date March 19, 2010
• IMDB Rating 7.4   (11)

Eat Your Books

Discover authentic Italian dining at Rocco in Rochester: One dish you can't miss

Fusion food is fun. Homemade pasta is delicious. Door Dash is convenient. But sometimes you have to just have classic Italian food made well — in an intimate dining experience. Rocco at 165 Monroe Ave. is a place that is often recommended.

A coffee klatch in Brighton was talking about favorite Rochester restaurants recently, and Rocco was quickly mentioned.

"Oh my god, the charred bread! You have to try the charred bread with ricotta." "Rocco is a dining experience that wouldn't be out of place in New York City." "Quality."

So I went with a group. Here's what we experienced.

Osteria Rocco on Monroe Avenue a small, cozy place for dinner

We made an early reservation on a week night. Everything was seamless. We were shown to a horseshoe booth in the back. The small number of dining tables and the seats at the bar were filling up. It is a lovely place, but what you wear doesn't have to be formal.

Our waiter was knowledgeable — he had worked in the kitchen in the past — and gregarious. Drinks were ordered and came out quickly. No complaints there. Of course, we were going to try the recommended charred bread. It was surrounded a generous hill of house-made ricotta.

Once we dug in, we realized why it's popular: smoky with a bite, supremely creamy, satisfyingly crunchy.

Know your flavor palate. If some sophisticated notes of campfire are not in your wheelhouse, you might avoid. Otherwise, you will enjoy every single bite.

What's on the menu at Osteria Rocco?

The pizza is made with care and not too big for one person to eat as their main dish. If you get an appetizer with ricotta, also ordering the pizza might be too much bumpy whey cheese for one night.

Fresh lasagna was balanced and the red sauce was the star of the dish. If it was possible next time, I'd eat just a bowl of that red sauce with my charred bread — with a cocktail — and call it a night.

Other notes on our meal:

• The aperol spritz was light and tangy. Garnished with an orange, it harkened to warmer days and balanced the heavier Italian food.
• The Caesar salad was served as a generous portion and was thoroughly coated with dressing, in just right proportions between acid and umami. The parmesan cheese flakes were scattered heartily across the salad — this could be a meal in itself.
• The Roman-style gnocchi, made with semolina flour, are a far cry from the potato-based pasta found in most grocery aisles today. They are much better, as long as you don't expect something different. The cheese-forward dish at Rocco eats with a soufflé-like texture — light, yet surprisingly filling. It was baked to a golden brown, and the peas offered a nice pop of color on the plate. This was amazing.

Don't forget an Italian dessert

The highlights of any meal at Rocco start with the charred bread but definitely end with a bang in the dessert offerings.

The olive oil cake was covered in a lemony sauce and orange zest, which added mightily to the dish. The texture of the cake was crumbly and moist, and the olive oil flavor permeated the dish — to our happiness. A pleasing version of this staple.

The butterscotch budino, an Italian pudding that first debuted in the U.S. in the 1960s, was touted as "the best dessert in town" by our server.

It just might be.

The budino surprised with a smooth custard akin to a crème brûlée under almonds and a butterscotch sauce that wasn't too sweet or too loose. The only limitation may be the size — compared to the generous portions seen in the appetizers and entreés, the dessert will be gone while you are still wanting to eat it.

What to know about Osteria Rocco

• Open Monday, Wednesday, Thursday, Friday, Saturday from 5-10 p.m.
• Lunch is 11:30 a.m. to 2 p.m. on Fridays.
• You should make reservations. (585) 454-3510.
• 165 Monroe Ave.

— William Ramsey is an editor with the Democrat and Chronicle.

Chef brings authentic Italian food to Springfield through food truck, classes, dinners

A lot has changed for Italian Kitchen , 540 W. McDaniel St., since it opened, but one thing has stayed the same: Chef Alessandro De Luca's commitment to sharing authentic Italian cuisine with Springfield.

It started as a take-out, catering and reserved party venture, but has since grown to include classes and weekly dinners that showcase Italian cuisine and culture — not to mention a food truck coming April 1.

"I want to give people the opportunity and the chance to realize what real Italian food can taste like and at the same time offer them an authentic experience," De Luca said. "When you come here, you are not in an Italian restaurant. You are in a trattoria, over (in Italy)."

Something to note, however, is that Italian Kitchen is not a walk-in restaurant, so someone wouldn't be able to come in for dinner or lunch. People have to register for classes and Friday dinners in advance.

De Luca runs Italian Kitchen with Sous-Chef Jennifer Morris.

"I am the dreamer. I always think about what’s going to happen six months from now. (Jennifer) is the one who keeps me grounded," De Luca said. "She says, ‘Yeah, but that’s going to cost money and we don’t make that much money.’ It’s a good mix of things.” 

Making authentic Italian food accessible in Springfield

A native of Turin, Italy, De Luca's experiences influence his projects. Most of his family lives in Sicily, so vacations and holidays were spent there, exposing De Luca to the unique street food. The upcoming food truck, Bedda Matri, is his way of honoring that.

The truck will feature arancini (fried rice balls), cipollina (puff pastry filled with onions, tomato sauce, ham and provolone) and mozzarella in carrozza (a deep fried mozzarella cheese sandwich).

He's pretty confident that Springfield will enjoy it.

"There is so much to offer and 90% of the stuff is fried. So on one side, it’s authentic. On the other side, it actually speaks to the crowd, because in Springfield, everybody loves fried stuff. If it's good, it’s better," De Luca said. "But let’s be honest, even a shoe fried” is going to be a hit. 

Another way De Luca makes authentic Italian food accessible is by teaching people how to make favorite dishes like gnocchi and pasta, new ones like salatini and even the occasional tiramisu.

The classes, which take place Monday through Thursday, are fully interactive. First, De Luca or Morris demonstrate the recipe, the class sits down and eats, and then students make the recipe with the chef's directions.

People can sign up for the classes online .

Hungry for more Springfield food news? Get a weekly helping with the News-Leader's Restaurant Roundup newsletter

Friday night dinners expose guests, chef to new dishes

Italian restaurants in most of the United States serve a very Americanized version of the cuisine, according to De Luca.

Around the turn of the 20th Century, Italian immigrants coming to the U.S. were poor and looking for a better life. They found access to food they didn't have at home, which changed the way they approached cooking and how they passed down recipes. But around the start of the 20th Century, immigrants of all kinds were encouraged to abandon their culture in favor of becoming more "American. " For many, that meant no more recipes from home, no more speaking their native language and not teaching their children that language.

As time went on — and perceptions of non-American cultures changed — Italian cuisine began to gain popularity. However, it was mostly American chefs who authored the cookbooks.

"Pretty much, they created a parallel cuisine that has nothing to do with Italian cuisine that Americans consider Italian cuisine," De Luca said. "You can imagine the surprise when, as an Italian, you come here."

That divergence created some problems when De Luca first opened.

"People eat your food and say, ‘What is this? It’s not Italian,'" De Luca said. For example, lasagna in Italy does not have ricotta nor is it coated in cheese. It uses a bechamel sauce, which is a milk-based savory sauce, on top. "When you cook for people, of course if they ask for something, they are expecting the flavor they know. They’re not expecting something totally different."

De Luca hopes that through exposure to authentic Italian food, people widen their horizons — and avoid faux pas if they ever visit Italy, like asking for ranch dressing with their pizza.

The Friday night dinners, which have varying themes, also help De Luca find recipes he wouldn't have known about and differences from region to region.

"It’s so interesting. I’m having as much fun as my guests when I’m doing those themed dinners because I even discover recipes I’ve never made," De Luca said.

Those who attend the Friday dinners may also get a bit of a culture shock from the seating arrangement: One long table instead of individual tables. At the beginning of the meal, De Luca said, people are shy and unsure.

"But by the first course, they’re sharing wine and laughing. It’s fun. It’s just like a different experience. That’s what it is to be in Italy: You meet over food."

Susan Szuch reports on health and food for the Springfield News-Leader. Follow her on X, formerly known as Twitter, at @szuchsm. Story idea? Email her at [email protected].

This article originally appeared on Springfield News-Leader: Chef brings authentic Italian food to Springfield through food truck, classes, dinners

Italian Food in Elektrostal, Moscow Oblast

Italian restaurants in elektrostal, establishment type, traveller rating, dietary restrictions, restaurant features.

Food Safari

5 ways to win friends with Food Safari

Jamón-wrapped pork schnitzel (san jacobo)

Roasted capsicum salsa (asadillo de pimientos).

Whole snapper steamed with black beans, lemon and chilli

Watch all seasons of food safari.

Food Safari Season 1

Food Safari Season 2

Food Safari Season 3

Food Safari Season 4

Stream free

Recipes from Food Safari

Mahamri (Swahili buns)

Malva pudding

Kulwha (Eritrean stir-fry)

Ethiopian red chicken stew (doro wat)

Food safari earth.

French Food Safari

Food Safari Fire

Food Safari Water

SBS Food Newsletter

Get your weekly serving. what to cook, the latest food news, exclusive giveaways - straight to your inbox..

By subscribing, you agree to SBS’s terms of service and privacy policy including receiving email updates from SBS.

Bring the world to your kitchen