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Craig Harding and Rob Rossi have lived the dream of opening their own restaurants. But now it's time for the next adventure: an epic food and wine tour across Italy, seeking research, inspiration and a good time. After departing Toronto the chefs head to a beautiful, rustic farm and winery called Poggio Foco.
Francesco, the owner, shows off the stunning Tuscan property before taking them for a special lunch at a local rustic restaurant. He then takes them to his vineyard where they roll up their sleeves and help harvest the the last of the season's grapes. Finally, with the sun setting, they share a happy hour where Francesco provides the wine and presents them with an artisanal prosciutto leg.
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After waking up early Rob and Craig take a tour to spot the elusive wild boar that inhabit the farm. A tour follows highlighting the plentiful herbs and edible plants found throughout the farm.
In the afternoon Francesco takes them into town where they have lunch at a well known restaurant. They get to interact with the local chef and see how he prepares his home-made pasta. They check out an old castle and have a beer in the town centre before visiting a local butcher. He gives them something they never thought would eat: a rawsausage sandwich.
The next morning they get to live one of Rob's dreams: rustic fishing on the ocean. Their guide is a local fisherman in a tiny boat pulling in all shorts of interesting fish and squid.
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After fishing, Craig and Rob are taken for another great lunch by Francesco, this time at a restaurant by the sea. They get a tour of the kitchen and meet the staff. Back at Poggio Foco everyone is gearing up for a big dinner party. Our chefs head into the kitchen where they each create beautiful dishes with the fish that was caught. They are then shown an interesting way of making a pasta dish with fish eggs. The fish they caught at the ocean are thrown onto a smoking barbecue which Craig mans with excellent results. A final cheers is given as everyone celebrates their final night at Poggio Foco.
In the morning Craig and Rob head north to Parma for the next adventure. On the way they stop in Pisa to see the leaning tower before heading up into the mountains to find a farm they will be staying at. After a long day of driving the hosts are very welcoming and have a hearty meal ready for them.
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In the morning light the chefs see how high up in the mountains they are. To their surprise and delight the owners' son is an expert in mushrooms. He takes them foraging in the hills where they discover multiple types of edible mushrooms. The forager shows what to look for to make sure they aren't poison. After heading back down, the guys drive over to Parma, a beautiful city with lots of life and energy. Our chefs decide it's time to sit down for lunch to taste the local ham and cheese. They then tour the streets in search of refreshments in the local bars.
The next morning they begin a tour of local food factories to see how some of their favourite products are made. They are brought to a massive Parma cheese house that holds over 15 million euros worth of cheese. The owner provides a tour showing all the steps that are taken to make their high quality Parmigiana.
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The epic food factory tour continues. The chefs are bought to an incredible winery with a stunning castle in the distance. The owner eagerly showcases his vineyard and hosts a tasting session. The guys then head to a salami house where Rob, a charcuterie expert, is keen to see how their products are made.
Next up is a boutique prosciutto factory that blows their minds. After seeing every step of the process they are brought to a huge curing room filled thousands of massive hams. They know they have found their mecca.
The next morning they jump on a plane to Pisticci, deep in the south. There they visit GP, a friend from back home staying with relatives. GP picks them up at the airport and drives them to the ancient white washed town where his aunt cooks up an epic home cooked meal.
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GP takes the chefs to the local bar where they meet a master baker. He shows how to make a classic dessert specific to the town. They plan a barbecue for that night where Rob and Craig will cook for GP's family and friends at their farm house outside of town. They walk around the old town looking for meet and vegetable produce. With the shopping complete the guys head to the farm and take in a breathtaking setting, surrounded by olive and fruit trees. They build a fire with the help of GP's hundred-year-old Nono.
Before the BBQ begins they prep the lamb and make fresh pasta for the huge feast. Despite the chirping from GP's family, Craig cooks the lamb and sausage to perfection. Finally they all sit down and toast this magical event.
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Up to this point chefs Craig and Rob have been living the rustic Italian life. But GP wants to take them somewhere memorable for a night. The destination, just outside the town, is one of the nicest boutique hotels in Italy. The guys check out the amazing features before tasting some wine, having lunch and then chilling in the infinity pool overlooking the rugged Italian valley. That night they bring their knives into the kitchen and help the chef cook dinner for the hotel guests.
The next day Rob and Craig go their separate ways before meeting up in Rome. Craig heads up to Treviso to where his cousin is getting married. With his Mom and Nona in attendance he gets to experience a traditional Italian wedding that includes a ten hour feeding frenzy.
Rob and GP go straight to Rome by train. Once they arrive they check into a rooftop apartment overlooking the city. That night they meet a friend who takes them to a respected trattoria for Rob's favourite pasta dish, the cacio e pepe.
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Craig heads south to Rome and can't believe the rooftop terrace at the apartment. Both chefs want to go out with a bang on their last night in Italy. They decide to invite a group of Roman scenesters to try their take on classic Roman cuisine. First Craig and Rob head to the market to get inspiration and fresh products for their menu. With their groceries in hand they head back to the apartment and start prepping the dishes while sipping cocktails and beer.
Once the sun sets Rob lights the barbecue and the guests begin to arrive. They send out appetizers that include deep fried artichokes and a raw porcini mushroom dish that they discovered in Parma. The guests are loving the food and party when the main dishes come. Rob's take on the cacio e pepe pasta, Craig’s barbecued marinated quail, bean salad and sausage. Everyone is ecstatic about the food. Francesco, the owner of Poggio Foco shows up with bottles of champagne for one final toast to an epic food tour that has come to an end.