Lidia heads to Naples to discover the secrets of the wine of Feudi di San Gregorio, a region with its own unique soil.

Viewers get a taste of family history when Lidia visits Gaeta and spends time with Corrado's Nonna Lisa. There she learns the secrets to the perfect tiella, a cousin to deep dish pizza.

Lidia travels to Naples to experience the art of pastry-making. Back in the kitchen, she whips up pizzelle-the perfect pastry pocket-stuffed with escarole and sausage.

Lidia samples the rustic food and wine of the Maremma region with Joe.

Lidia travels to Maremma to learn about one of Italy's great grating cheeses: Grana Padano

Lidia heads into the woods of Maremma where she discovers such treasures as wild boar and porcini mushrooms.

Lidia visits the bustling city of Rome where she shops for some of its best-known ingredients.

Lidia samples the flavors of the sea with the fishermen of Gaeta and the flavors of the land in the marketplace in Rome.

Lidia explores Rome through the eyes of a vegetarian, paying special attention to the wonderful produce and cheese that Roman cuisine has to offer.

Today its a trip to Sicily, where the old ways of both fishing and puppetry have been preserved

Lidia hits the streets of Palermo to taste the some of Sicily's classic street food.

Joe gives a lesson in the art of the Italian aperitivo.

Lidia travels to Friuli to learn all about polenta.

Lidia travels to Friuli to learn the basics of Montasio cheese-making.

Lidia travels to Treviso to learn of the city's two treasures: beautiful architecture and even more beautiful radicchio.

Lidia celebrates Puglia, Italy's horn of plenty.

It's time to bake with Lidia! In Altamura, Lidia demonstrates the traditional methods of bread-making.

Experience the richness of the Langhe region as Lidia travels to Piemonte.

It's an adventure on the Adriatic when Joe gives a guided tour of the fishing boats and markets of Trieste.

Lidia heads home to Istria where she is joined by Tanya, who shows you the beautiful architecture of Groznjan and Motovun.

It's time to toast to the hazelnut as Lidia heads to Piemonte for the beloved fall harvest.

Joe and Tanya visit the melting pot that is Trieste...and learn of the city's role as a cultural crossroads

We return to Lidia's roots when we visit San Saba, Lidia's ancestral family home in Pula.

We're off to Puglia, where Lidia visits with Chef Zito of the restaurant Antichi Sapore to do some wild h

Lidia turns preserved salt cod into a creamy baked topping for polenta.

Lidia and Tanya tour Padova, a city that is still very much as it was back in the days of the Bard.