Programm von Gusto TV

Michael's culinary tour of the Italian region of Trentino-Alto Adige from his own kitchen.

Desiree makes a colorful tonic, a sweet potato hash, a warm romaine lettuce, challah, and lasagna.

Chef Lauren Gulyas must use these distinct flavors in the same dish.

Michael prepares traditional dishes from the Northern Italian region, Lombardy.

Chef Lauren Gulyas makes chicken with a nutty, buttery crust, crushing up some cashews into a powder; she puts a twist on the classic carrot cake by making rich carrot cupcakes complete with homemade cream cheese frosting.

Meaty prawns and melt-in-your-mouth cod are on the menu as trendy chef and seafood expert Spencer Watts gets a little salty with seafood.

Four chefs offer worldwide inspirations on a classic rice dish.

Four chefs reimagine the Italian salad.

Michael's culinary tour of the Italian region of Trentino-Alto Adige from his own kitchen.

Chef Michael Bonacini explores the bold and hearty flavours of the southern region of Basilicata with dishes like Pollo Alla Potentina.

Chef Michael Bonacini shares the secrets of Molise with four of his favourite dishes.

Chef Michael Bonacini inspires with warm hearty meals from the region of Valle D'Aosta including a wholesome Chestnut Fettuccine.

Tuscany is known for its wines, cheeses, and gorgeous sights; chef Michael Bonacini introduces the region's fine cuisine with four of his favorite dishes, drawing attention to the importance of mushrooms in Tuscan culture.

From hearty inland crops to fresh food of the sea, the Venetian region covers it all; an antipasto of succulent soft shell crab is paired with a tangy aioli made from sundried tomatoes, creating the perfect combination of crispy and creamy.

Puglia's lush landscape and large coastline characterize its cuisine; exploring its native ingredients through some of Puglia's favorite meals; an antipasto with crispy fried mussels; highlighting Puglia's prize crop: tomatoes.

Simplicity is key with Sicilian cuisine; the region balances simplicity with intensity through flavorful dishes; an antipasto of folded flatbread with ricotta and fennel seeds inspires with its intricate beauty and a simple recipe.

Filled with ruins in its bustling streets, the region of Lazio exudes grandeur in all it does, including food; chef Michael Bonacini highlights its Jewish influence with a crispy Roman Jewish-style artichoke dish.

Campania's coastline is filled with two things: tourists and seafood; chef Michael Bonacini begins his meal with a salad from the Island of Capri; grilled Caprese salad combines fresh tomatoes, tangy balsamic, and a hint of sweetness from basil.

Chef Michael Bonacini delves into the Italian region of Emilia-Romagna to discover its iconic cuisine; he stays light with an airy mortadella mousse spread on fluffy flatbreads; cooking up tortellini in broth.

Chef Michael Bonacini explores sweet and spicy dishes hailing from the coastal region of Calabria; for his antipasto, he cooks up a light and refreshing brioche with gelato; a spicy sausage and ricotta pasta.

Known for its lush landscape, Umbria is a region that offers fresh, seasonal ingredients perfect for simple-yet-boldly flavored cuisine; chef Michael Bonacini serves up a sweet and spicy antipasto of fried spicy tomato flatbread.

Chef Michael Bonacini combines a taste of land and sea as he explores dishes from the island of Sardinia.

Michael Bonacini delves into the quiet region of Friuli Venezia Giulia with classic dishes including a Spicy Tomato Scampi.

Michael's culinary tour of the Italian region of Trentino-Alto Adige from his own kitchen.

Chef Michael Bonacini explores the bold and hearty flavours of the southern region of Basilicata with dishes like Pollo Alla Potentina.

Chef Michael Bonacini shares the secrets of Molise with four of his favourite dishes.

Chef Michael Bonacini inspires with warm hearty meals from the region of Valle D'Aosta including a wholesome Chestnut Fettuccine.

Tuscany is known for its wines, cheeses, and gorgeous sights; chef Michael Bonacini introduces the region's fine cuisine with four of his favorite dishes, drawing attention to the importance of mushrooms in Tuscan culture.

From hearty inland crops to fresh food of the sea, the Venetian region covers it all; an antipasto of succulent soft shell crab is paired with a tangy aioli made from sundried tomatoes, creating the perfect combination of crispy and creamy.

Puglia's lush landscape and large coastline characterize its cuisine; exploring its native ingredients through some of Puglia's favorite meals; an antipasto with crispy fried mussels; highlighting Puglia's prize crop: tomatoes.

Simplicity is key with Sicilian cuisine; the region balances simplicity with intensity through flavorful dishes; an antipasto of folded flatbread with ricotta and fennel seeds inspires with its intricate beauty and a simple recipe.

Filled with ruins in its bustling streets, the region of Lazio exudes grandeur in all it does, including food; chef Michael Bonacini highlights its Jewish influence with a crispy Roman Jewish-style artichoke dish.

Campania's coastline is filled with two things: tourists and seafood; chef Michael Bonacini begins his meal with a salad from the Island of Capri; grilled Caprese salad combines fresh tomatoes, tangy balsamic, and a hint of sweetness from basil.

Chef Michael Bonacini delves into the Italian region of Emilia-Romagna to discover its iconic cuisine; he stays light with an airy mortadella mousse spread on fluffy flatbreads; cooking up tortellini in broth.

Chef Michael Bonacini explores sweet and spicy dishes hailing from the coastal region of Calabria; for his antipasto, he cooks up a light and refreshing brioche with gelato; a spicy sausage and ricotta pasta.

Full of luxurious treats, the northern Italian region of Lombardy offers rich and delicious cuisine; for his antipasto, chef Michael Bonacini prepares a delicate dish of stuffed squash blossoms.

Known for its lush landscape, Umbria is a region that offers fresh, seasonal ingredients perfect for simple-yet-boldly flavored cuisine; chef Michael Bonacini serves up a sweet and spicy antipasto of fried spicy tomato flatbread.

Chef Michael Bonacini combines a taste of land and sea as he explores dishes from the island of Sardinia.

Michael Bonacini delves into the quiet region of Friuli Venezia Giulia with classic dishes including a Spicy Tomato Scampi.

Michael's culinary tour of the Italian region of Trentino-Alto Adige from his own kitchen.

Chef Michael Bonacini explores the bold and hearty flavours of the southern region of Basilicata with dishes like Pollo Alla Potentina.

Chef Michael Bonacini shares the secrets of Molise with four of his favourite dishes.

Chef Michael Bonacini inspires with warm hearty meals from the region of Valle D'Aosta including a wholesome Chestnut Fettuccine.

Tuscany is known for its wines, cheeses, and gorgeous sights; chef Michael Bonacini introduces the region's fine cuisine with four of his favorite dishes, drawing attention to the importance of mushrooms in Tuscan culture.

From hearty inland crops to fresh food of the sea, the Venetian region covers it all; an antipasto of succulent soft shell crab is paired with a tangy aioli made from sundried tomatoes, creating the perfect combination of crispy and creamy.

Puglia's lush landscape and large coastline characterize its cuisine; exploring its native ingredients through some of Puglia's favorite meals; an antipasto with crispy fried mussels; highlighting Puglia's prize crop: tomatoes.

Simplicity is key with Sicilian cuisine; the region balances simplicity with intensity through flavorful dishes; an antipasto of folded flatbread with ricotta and fennel seeds inspires with its intricate beauty and a simple recipe.