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BBC Two England

Floyd on Italy

Puglia. Reaching the heel of Italy, Keith Floyd finds a stunning coastline. Inspired by the idea of "land meets sea", he creates dishes combining both vegetables and fish. Producer Michael Treen
Executive producer Robert Page
A Lifetime Broadcast production for BBCtv
RADIO TIMES READER OFFER: fordetailsofour exclusive offer to Puglia see page
Stereo Subtitled
KEITH FLOYD page 20
BBC Two England

Floyd on Italy

Calabria. Keith Floyd takes a steam train into the mountains of Italy's most impenetrable region and finds a remote farmhouse kitchen to prepare knuckle of pork in a goulash of beans, carrots and mountain ham. He also roasts half a pig, and concocts a rich minestrone soup of spaghetti and greens. Producer Michael Treen
Executive producer Robert Page
A Lifetime Broadcast production for BBCtv
KEITH FLOYD page 20
BBC Two England

Floyd on Italy

Umbria. On the shores of Lake
Trasimeno, Keith Floyd has an alfresco breakfast of grilled perch before taking the train to Perugia. He searches for wild mushrooms and sets up his stove in the local vineyard to create a dish of beef and mushrooms in Rubesco wine.
Producer Michael Treen
Executive producer Robert Page A Lifetime production for BBCtv
RADIO TIMES READER OFFER: get the essential guide to Italian food and drink: page 20
KEITH FLOYD page
BBC Two England

Floyd on Italy

— What is Italian food?
Well it's not deep-pan pizza filled with chicken tikka pieces nor is it lasagne served with coleslaw, as the exuberant Keith Floyd demonstrates in his new seven-part series - or "gastronomic grand tour" as he prefers to call it.
In this first programme,
Liguria and Piedmont, he sets up his famous portable stove in a market square. Using regional produce he cooks red mullet in pesto sauce, then it's on to
Piedmont where he prepares bollito - a gargantuan meat stew - and goes truffle hunting with a local farmer.
Producer Michael Treen
Executive producer Robert Page
A Lifetime Broadcast production for BBCtv
Behind the scenes with Floyd and recipes SEE PAGES 24 and 38
BBC Two England

Floyd on Italy

Emilia Romagna and Venice In Parma, Keith Floyd fills ravioli with spinach and ricotta, and uncovers the secrets of the city's two culinary achievements, cheese and ham. Later in Venice, he cooks a casserole, rich with squid, monkfish, eel and scampi. Producer Michael Treen
Executive producer Robert Page
A Lifetime Broadcast production for BBCtv
KEITH FLOYD page 18
BBC Two England

Floyd on Italy

Sicily. Keith Floyd arrives on Sicily and heads straight for
Marsala where he samples the famous fortified wine, before trying his hand at making a Sicilian pizza. His journey ends during a festival at Maretemo, a nearby island, where he cooks fresh garden peas - Sicilian style. Last in the series. Producer Michael Treen
Executive producer Robert Page
A Lifetime Broadcast production for BBCtv
KEITH FLOYD page 18
BBC Two England

Floyd on Italy

Tuscany. In the hilltop town of Castellina in Chianti,
Keith Floyd cooks pigeon in red wine. In Sienna he cooks a tangy, garlicky osso bucco, and at a Tuscan castle he roasts wild boar over a log fire in the kitchen's ancient hearth.
Producer Michael Treen
Executive producer Robert Page
A Lifetime Broadcast production for BBCtv
KEITH FLOYD page 20






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