Feast your eyes on all the savory and sweet delicacies Bobby and Giada ate while traveling in Rome and Tuscany. Then watch every episode, streaming now only on discovery+!
A Casual Lunch
Simple but spectacular, this pizza bianca is stuffed with rich and flavorful thinly sliced mortadella.
Room for More
From classic to creative, there's no shortage of gelato flavors at Otaleg in Rome.
Classic Roman Flavor
There are four pastas that define Roman cuisine. One is carbonara, pictured here at Santo Palato. Can you guess the other three?
Answer: Gricia, Amatriciana and Cacio e Pepe
Incredible Technique
Chef Stefano Callegari of Sforno made a cacio e pepe-inspired pizza for Bobby and Giada. His secret? A few ice cubes on top of the first layer of cheese, which help regulate the temp while in the oven.
Feasting with Friends
Bobby and Giada ordered all four classic Roman pastas while lunching with their friends. Peek at the cacio e pepe and amatriciana here — and prepare to drool!
Balanced Choice
In Italy, even a "small" order of gelato can include more than one flavor. This one features scoops of creamy chocolate and tart raspberry.
Perfectly Simple
Humble butter and anchovies are the key ingredients in this beloved pasta dish at Rome's Roscioli.
Antipasto Tasting
After browsing a local market, Bobby put together a quick-fix crostini featuring sweet eggplant and herbs.
Pick Your Piece
With big trays of pizza on display at La Renella, each customer can decide how big or small of a slice he or she'd like.
Fresh Picks
Ripe and oh-so-sweet, these ruby-red figs will soon be made into gelato at Fatamorgana.
Made from Scratch
See how yellow that fresh pasta is? It's because the egg yolks in Italy are so incredibly vibrant.
Savory Meets Sweet
Rosemary focaccia is an Italian staple, but Giada and Chef Giancarla Bodoni took that one step further while cooking at Monteverdi in Tuscany. They added tender grapes atop the bread for a sweet, juicy bite.
Hidden Surprises
Moist mortadella-studded meatballs are nestled below bright-green pistachio sauce to create one of Giada's all-time favorite bites in Rome.
