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Series 1 |
| 1 :01x01 - Sicily (Oct/19/2005) | When Jamie Oliver started his Italian tour, he was stunned at the quality of the food served in Sicily’s street markets. Forget greasy burgers from a dodgy stall – in Sicily shoppers can eat like kings as they buy their weekly groceries. Delicacies like artichoke, fresh salads with olives and ripe tomatoes and fillets of fried fish are just some of the tasty dishes on offer.
The narrow, winding streets and covered market stalls feel more like the traditional souks or bazaars found in African and Middle Eastern cultures than the markets of other regions of Italy. It is thanks to the geographical location of Sicily, just off the southern toe of the Italian boot that it has such fantastic street food. | | | |
| 2 :01x02 - Marettimo (Oct/26/2005) | Golden sunshine, blue seas and fantastic views – no wonder Jamie couldn’t resist kicking off his shoes and relaxing on the beautiful island of Marettimo. As Jamie says: 'There’s something about island life which makes everything go slowly, softly – don’t rush, take your time and you get time to think.'
This remote island, one of the Egadi isles off the coast of Sicily, had clearly worked its magic on the workaholic chef. Staking its claim in ancient history, Marettimo is believed to be the original Ithaca, location of Homer's Odysseus. | | | |
| 3 :01x03 - Farfa (Nov/02/2005) | | Members of religious orders have traditionally been known for their good food and wines, so Jamie was looking forward to dining in splendour when he went to stay with the monks of the Benedictine community in Farfa, north of Rome. But the monks at the beautiful Farfa Abbey had long forgotten their culinary heritage. Tinned vegetables for dinner and a defunct herb garden inspired Jamie to take charge and encourage the monks to enjoy some good eating again. | | | |
| 4 :01x04 - Le Marche (Nov/09/2005) | Jamie's pasta making competition with the Mamas from Le Marche is part of a well-loved tradition in Italy. The English have their village fĂŞtes, with tombolas and coconut shies. In Italy, the locals get together to celebrate their local foods at a sagra.
Thousands of sagre take place around Italy to celebrate a particular food or wine from that area, In Le Marche, the region where Jamie visited the Sagre de Mercatello, nearly every town and village has at least one festival during the summer. | | | |
| 5 :01x05 - Puglia (Nov/16/2005) | When he prepared a meal for a family of bakers in Puglia, he discovered they had very clear ideas about their traditional dishes like pasta al forno: keep them simple, use good ingredients and don't tamper with the recipes, which have been passed down the generations.
One satisfied Italian grandfather praised the meal for being rustico or rustic – traditional peasant food which is the backbone of Italian cuisine. Many of Italy's most famous dishes have grown out of cucina povera, the cuisine of poverty. Pizzas were originally a way to liven up unleavened bread, and many pasta dishes, such as pasta con aglio e olio, served with just garlic and oil, were devised to make the most of the simplest and cheapest produce.
Unlike French haute cuisine, which is built on expensive ingredients and sophisticated preparation techniques, Italian cooking remains tied to its peasant past in both flavour and appearance. This is particularly evident in traditional Pugliese food. Travel companies are marketing Puglia, with its fantastic climate, unspoilt beaches and unique architecture, as the new Tuscany, but it differs from Tuscany in many ways – most profoundly because of Italy's historic north-south divide. | | | |
| 6 :01x06 - Amalfi (Nov/23/2005) | Jamie spent six weeks travelling around Italy re-discovering his love of cooking and learning lots about the art of Italian cuisine.
Learn to cook wonderful food just like Mama does with these top tips from Jamie's travels. | | | |
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