Donal travels through Italy's people, places and food, from Florence honeymoon memories to nonna wisdom, bringing la dolce vita home, one dish at a time.
Donal Skehan explores three tricks for a quick and easy midweek Italian meal. He cooks pollo al burro, gnudi with sage, brown butter, lemon and pine nuts, and a amatriciana bucatini with charred broccoli.
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