Villa Panna, Il Palagiaccio
This week, join Eric as he experiences the lifestyles of culinary artisans up close in Tuscany. Eric goes to a farm where they gather chestnuts for cooking and for feeding their prize-winning cows. He visits the outdoor markets where all sorts of artisanal products are sold. He learns about the cheesemaking process at the renknowned dairy, Il Palagiaccio. Last, Eric visits with restaurateur, Giovanna Carcasci, where they make spinach ricotta ravioli just like she did as a small child. Back at home in New York, Eric is inspired to make a French adaptation of the classic Italian linguini carbonara.