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Stanley revels in the artistry of the food in picturesque Tuscany. Tucci visits Florence and Siena and consumes the spirit of culinary creativity in the birthplace of the Renaissance.
Stanley revels in the artistry of the food in picturesque Tuscany. Tucci visits Florence and Siena and consumes the spirit of culinary creativity in the birthplace of the Renaissance.
In Italy's industrial north, Stanley explores innovative cuisine and futuristic farming, from high-tech agricultural facilities to gourmet service station food, including the discovery of gourmet ingredients cultivated near a steel plant.
In Italy's industrial north, Stanley explores innovative cuisine and futuristic farming, from high-tech agricultural facilities to gourmet service station food, including the discovery of gourmet ingredients cultivated near a steel plant.
Exploring Lazio, Stanley examines city-countryside connections through authentic dishes: Roman pizza, Ariccia's porchetta, rustic fish soup, and spring lamb, showcasing the region's simple but elegant cuisine.
Exploring Lazio, Stanley examines city-countryside connections through authentic dishes: Roman pizza, Ariccia's porchetta, rustic fish soup, and spring lamb, showcasing the region's simple but elegant cuisine.
In Italy's German-speaking north, Stanley explores dual cultural identity through hay soup, Dirndl Day skiing, mountainside polenta, and glacial river fishing, and explores how historical border tensions shaped local cuisine and culture.
In Italy's German-speaking north, Stanley explores dual cultural identity through hay soup, Dirndl Day skiing, mountainside polenta, and glacial river fishing, and explores how historical border tensions shaped local cuisine and culture.
In this rugged region, Stanley explores how terrain shapes food culture. He barbecues mutton in sheep country, enjoys French-influenced Sunday lunch, and uncovers the sweet history of confetti, revealing unexpected culinary delights.
In this rugged region, Stanley explores how terrain shapes food culture. He barbecues mutton in sheep country, enjoys French-influenced Sunday lunch, and uncovers the sweet history of confetti, revealing unexpected culinary delights.
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