31:12

Cooking a Whole Sheep with Edoardo Tilli

17:18

Seafood and Marinara Risotto in One Dish with 2 Michelin-star chef Gennaro Esposito

17:26

The legendary pasta timbale from the restaurant la Palta in Piacenza

22:44

Bouillabaisse Fish Soup: Original vs. Gourmet (Pasta) with French Michelin Chef Philippe Léveillé

11:09

Bolognese Cutlet: the Original Recipe from the Al Cambio Restaurant

19:48

All the Ways to Cream a Risotto with Chef brothers Christian and Manuel Costardi

15:34

Rolling Pin Pizza: the Original Roman Pizza According to Master Luca Pezzetta of Clementina

19:52

Zuppa Inglese: the definitive Italian dessert recipe by chef Jacopo Malpeli - Osteria del Viandante*

14:37

Blue Lobster Risotto by Michelin Chef Gianfranco Pascucci

22:25

The Legendary Boiled and Roasted Meat Trolley in the Oldest Michelin Restaurant in Italy

09:18

100 Layer Sfogliatella: the Most Difficult Italian Dessert Made by Pastry Master Sabatino Sirica

09:25

Tokyo chefs’ favorite ramen have an Italian taste

13:24

Stuffed Shells 3D Pasta with Seafood by Chef Daniele Usai - Il Tino*

34:21

Pâté en Croûte in a Two-star Michelin French restaurant with Giuliano Sperandio and Grant Waller

22:56

The Legendary Vegetable Soup from the Italian Michelin Restaurant Il Luogo di Aimo and Nadia

20:45

Sea Urchin in Tokyo: Sushi vs. Pasta with Luca Fantin and Hiroyuki Sato

22:04

RAMEN: 3 Days vs. 3 Hours - Chukasoba Ginza Hachigou and Takahiko Kondo

13:34

Cacio e Pepe Risotto with Sour Butter by Francesco Apreda - Idylio*

20:36

Pasta in the Most Iconic Italian Restaurant in New York City with Chef Stefano Secchi

12:38

Pizza Omakase from N. 1 Ranked Pizzeria in Asia with Daniele Cason - The Pizza Bar on 38th

14:08

The Most Precious Tempura in Tokyo with Luca Fantin - Onodera Ginza

21:33

New York Style Pizza Explained to an Italian Pizza Master by Chef Wylie Dufresne

21:50

Tiramisu: from scratch to the gourmet (extreme) version with Floriano Pellegrino and Isabella Potì

29:16

How a 75 brigade runs the most legendary 3-Michelin Star Restaurant in New York City - EMP***

15:26

Currywurst in a German Michelin restaurant with chef Daniele Corona and Riccardo Rossi

11:39

How To Cream Pasta Like a Great Master - The Ultimate Guide by Luciano Monosilio

11:49

The "Black" Pigeon in a Tuscan 2 Michelin Star Restaurant with Valeria Piccini

11:31

Pink Sauce Pasta: Original vs. Gourmet in New York City with Michele Casadei Massari

11:31

The Seafood Salad without Seafood from Michelin Restaurant Condividere with Federico Zanasi

17:53

Seafood Risotto: Original vs. Gourmet by Neapolitan Chef Peppe Guida

09:23

Chicken Parm: the Original Recipe of the Emilio's Ballato Restaurant in NYC

15:46

Wild Hamburger with Tuscan Chef Cristiano Tomei

20:32

Cooking a whole salmon in a Norwegian Michelin restaurant with Andrea Selvaggini - Savage*

13:49

Butter in a Michelin Star Restaurant in the Dolomite Mountains with Riccardo Gaspari - SanBrite*

11:22

Spaghetti with prawns by chefs Alessandro Negrini and Lorenzo Pesci

17:10

How Italy's Most Popular Croissant (Cornetto) is Made inside Legendary Farmacia Del Cambio in Turin

14:40

Sicilian Arancini: Original (Catanese) vs Gourmet with Alessandro Ingiulla and Lorenzo Scollo

15:13

BRIOCHE: the Sicilian Original Recipe from Pasticceria Santo Musumeci | Can't Get Better

07:45

Tagliatelle in a Michelin restaurant in Turin with Matteo Baronetto - Del Cambio*

10:38

Marinara Sauce in a 2 Michelin Star Neapolitan Restaurant with Maicol Izzo - Piazzetta Milù**

15:14

SUPPLÌ: the Original Roman Rice Balls Recipe by chef Arcangelo Dandini and Stefano Callegari

15:40

Cooking a Whole Bluefin Tuna with Italian Master Chef Gianfranco Pascucci

26:26

How a 3 Michelin Star Italian Chef Runs a Restaurant with Just Mountain Ingredients - Niederkofler

22:57

Sartù: the Richest Baked Rice You’ll Ever Taste by Neapolitan Chefs Sorrentino and Giuliano

12:26

Dirty Rice in a 2-star Michelin Piedmontese Restaurant with Michelangelo Mammoliti

18:30

Homemade Ciambellone (Italian Bundt Cake) but Professional with Paolo Brunelli - 3 Ways

26:22

The Most Precious French Chicken in the 3 Michelin Star Restaurant Georges Blanc by Matteo Rossatto

13:37

How to Cream Risotto Like an Italian Master - The WAVE "Mantecatura" Technique by Christian Costardi

14:28

Cream Cannoncino (Horn) by Cracco in Galleria with Pastry Chef Ilaria Caneva

21:10

Extreme Meats: How Chef Edoardo Tilli Uses Primitive Techniques to Find New Flavours in Meat

09:27

The REAL Best Tomato Sauce You'll Ever Make with Italian Chef Paolo Lopriore

16:06

Ancient Bolognese Sauce in an Emilian Michelin restaurant with Massimo Spigaroli - Pallavicina*

06:33

3D Pasta: Aglio e Olio and sea Urchins with Andrea Antonini - Imago Rome

18:42

The "infinite" Italian fish soup in a Michelin restaurant in Tuscany with the Zazzeri family

10:15

Pappardelle Pasta with Rabbit: Original vs. Gourmet with Gaetano Trovato - Arnolfo**

17:51

Roman-Jewish-Style Artichoke: Original (Kosher) vs. Gourmet with Marco Sed and Angelo Troiani

12:41

Duck Bolognese Pasta by Chef Andrea Accordi - Four Season Bangkok*****

16:42

Pad Thai at the Four Season Hotel***** in Bangkok (plus "Venetian" culinary crossover)

21:19

Grilled Gnocchi by Michelin Chef Errico Recanati - Andreina*

12:30

Polenta: from the original recipe to the enriched and gourmet versions with Stefano Masanti