Cook Like an Italian With Gabe Bertaccini

Gabe makes Gnocchi di Ricotta alla Sorrentina and Lasagna Bianca.

Chef Gabe Bertaccini evokes the Italian coast with a full seafood feast, beginning with a Roasted Branzino covered in a salmoriglio sauce and Pantelleria Potato Salad. Then, he makes a fresh Seafood Stew with Fett'unta, the original Italian garlic bread.

Chef Gabe Bertaccini takes our tastebuds from Tuscany to Sicily. He starts with Pici all'Aglione, a thick, hand-rolled pasta, and the sauce is all about aglione, a special sweet garlic that melts into a rich tomato sauce. Then, Chef Gabe teaches how to make a truly special meal, Raviolo al Uovo, a delicate pasta with a rich, flowing egg yolk at the center. Warm and indulgent, the rich, flowing raviolo brings both light and heavy flavors, all in one bite. To finish, he makes a Blood Orange Granita, a light, citrusy, Sicilian treat.

Chef Gabe Bertaccini dives into the most loved food on any table: chicken. To start, Chicken al Mattone is a Tuscan classic where the chicken is pressed under a brick until the skin is incredibly crispy and the meat stays juicy. Then, Chef Gabe walks us through making fresh Chicken Parmesan. The chicken, complete with blistered cherry tomatoes and basil, is bold, a little messy, and exactly the kind of dish you put in the center of the table and let everyone dig into.

Chef Gabe Bertaccini takes our taste buds to central Italy, beginning with Crespelle alla Fiorentina, delicate Italian crepes filled with creamy ricotta and spinach, baked in a silky béchamel with Parmesan. Then, Lamb Chops Scottadito is best cooked hot and fast, made complete with a side of Herb Cast-Iron Potatoes. These dishes are perfect for piling on a big platter and passing around the table with friends and family as a simple, beautiful primo and secondo.

Chef Gabe Bertaccini is teaching the classics, starting with a Northern Italian classic of Risotto ai Funghi, Carnaroli rice with a medley of wild mushrooms. Then, Chef Gabe makes Spaghetti Carbonara, a Roman pasta built around eggs, pecorino, black pepper, and crispy guanciale, where the eggs turn into a rich, silky sauce that coats every strand of pasta. To add something fresh, a Kale Caesar Salad with Tuscan kale rounds out the meal of Italian staples that are sure to impress any dinner guest!