Plot Synopsis

David Rocco travels to Italy's Amalfi coast to visit home kitchens, restaurants and farms so he can cook with the mammas, nonnas and chefs who make simple, honest, rustic Italian dishes. On his travels, David explores: the famous Amalfi lemon, which is sweeter and juicier than lemons grown in other parts of the world, so he can create savory dishes using lemon leaves, a tasty lemon granita, and the coast's signature liqueur, limoncello; seafood, with a local cook preparing her signature anchovy and mussel recipes and a journey on a boat to catch fresh shrimp and octopus -- cooking dinner right on the boat; buffalo milk mozzarella, as he learns to use this culinary treasure in several traditional seafood dishes and create a scrumptious cheese dessert for a beach picnic; a family celebrating its patriarch's birthday by learning the secrets of his favorite recipes passed down through generations -- sun dried tomatoes with anchovies, cheeses and ricotta cake; the town of Agerola, where he visits a 200-year-old bakery that still makes the region's much loved crusty bread in the original stone oven, a local butcher to taste the extraordinary handmade sausages, and his tour guide's home for a traditional lunch, or pranzo, featuring a hearty meat ragu; and wine, by seeking the most respected coastal wineries, where he learns to make a traditional squid dish and by visiting a wine festival on a spectacular fjord.