
Jamie Oliver Cooks Italy
Jamie returns to cooking the food he loves the most, getting right to heart of the Italian kitchen.

Jamie returns to cooking the food he loves the most, getting right to heart of the Italian kitchen.

Andrew creates a simple ushroom salad and then hand-shapes cavatelli pasta tossed with chanterelles.

Andrew showcases quail two ways: a classic Southern fried and in a traditional open-fire paella.

Andrew elevates California halibut with grilled fillets and a classic salt-crusted whole halibut.

Andrew Zimmern showcases venison two ways: a grilled paillard and slow-braised Polish hunter's stew.

Jamie is taking spaghetti bolognese to the next level and re-creating a Jewish-Italian recipe.

Jamie is high up in the Italian Alps cooking some great comfort food.

Jamie tracks some fast, fresh and easy recipes, featuring tasty minty pea tortiglioni and gnocchi.

Jamie is taking spaghetti bolognese to the next level and re-creating a Jewish-Italian recipe.

Jamie is high up in the Italian Alps cooking some great comfort food.

Jamie tracks some fast, fresh and easy recipes, featuring tasty minty pea tortiglioni and gnocchi.

Jamie is taking spaghetti bolognese to the next level and re-creating a Jewish-Italian recipe.

Jamie gets a masterclass in Sicilian sweets and cooking an epic tuna, prawn and pistachio spaghetti.

Jamie visits Basilicata in search of some old school Italian recipes.

Jamie visits the pizza capital of Italy to learn recipes from the locals.

Jamie heads for one of the hottest food destinations in Italy.

Jamie returns to cooking the food he loves the most, getting right to heart of the Italian kitchen.

Andrew creates a simple ushroom salad and then hand-shapes cavatelli pasta tossed with chanterelles.

Andrew showcases quail two ways: a classic Southern fried and in a traditional open-fire paella.

Andrew elevates California halibut with grilled fillets and a classic salt-crusted whole halibut.