In Season 4, host Chris Kimball and his team travel to Italy, Mexico, Israel, Greece, Vietnam, India and Spain, where they meet cooks who inspire a new style of home cooking.
On this episode, Christopher Kimball travels to Bologna, Italy, to make two weeknight dishes with Chef Fabio Berti at Trattoria Bertozzi. He also speaks with travel writer Matt Goulding about the cuisine of Emilia-Romagna.
Back at the kitchen, Milk Street Cook Catherine Smart shows Chris how to make simple and creamy Pasta with Zucchini, Pancetta and Saffron.
Then, Milk Street Cook Bianca Borges makes Bolognese-Style Pork Cutlets, covered in prosciutto, topped with parmesan and served with a bright lemon butter sauce.
Episodes are available to watch on the series website and on Amazon Prime .
About Season 4:
CHRISTOPHER KIMBALL'S MILK STREET TELEVISION searches the world over for techniques and ingredients that can transform the way America cooks and eats – such as a new way to use spices, a simpler way to cook chicken, a fresh combination of ingredients, or a trick that turns everyday food into something special. In season four, host Chris Kimball and his team travel to Italy, Mexico, Israel, Greece, Vietnam, India and Spain, where they meet cooks who inspire a new style of home cooking.
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Credits:
Presented by WGBH and distributed by American Public Television.
