In Lucca, Nisha tries a soup bursting with 20 vegetables that celebrates the olive harvest, and local ravioli - tordelli lucchesi - and makes her own easy vegetable soup. (Ep10)
In the Sicilian city of Catania, Nisha tries tuna sausage and swordfish parmigiana, and, inspired by her discoveries, she makes pasta alla norma: her take on the aubergine pasta dish. (Ep9) [AD,S]
In Viterbo, Nisha tries acquacotta viterbese, susianella di Viterbo and fish from the largest volcanic crater lake in Europe, before making poached fish and veg. (Ep8) [AD,S]
In Campobasso, Nisha tries la pampanella moderna and learns about artisan 'knitted' cheese, before cooking spicy breaded pork escalopes, inspired by her discoveries. (Ep7) [AD,S]
In Syracuse, Nisha tries tonno al agrodolce and sea urchins on bruschetta, before making citrus tuna with an orange and courgette salad, inspired by her discoveries. (Ep6) [AD,S]
In Lecce, Nisha tries salsiccia salentina and handmade breads with a variety of local produce, before cooking up a pork patty inspired by her delicious discoveries. (Ep5) [AD,S]
In the Tuscan port town of Livorno, Nisha Katona tries cacciucco and cozze ripiene, before making a fish stew with fennel and white wine inspired by her discoveries. (Ep4) [AD,S]
Nisha Katona travels to Bari in the Puglia region, where she discovers orecchiette con cima di rapa and scagliozzi, before making steamed mussels in white wine. (Ep2) [AD,S]
Nisha Katona travels Italy to discover its hidden culinary gems. In the Umbrian city of Orvieto, she tries gallina 'mbriaca, funghi porcini pasta and lumachella. (Ep1) [AD,S]