Season 1, Episode 3

Italiano

Why are Italian cheese and Italian cooking so popular in the US? Jason Sobocinski goes back to his roots in search of an answer. In Wisconsin he confronts a mean-looking water buffalo as he seeks the finest milk to make Mozzarella. In Vermont, he is shown the secret of a Tiramisu to die for and in California he follows the trail of Ricotta cheese, Sheep's milk yogurt and Fromage Blanc, naturally from farm to table.
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Recipes From This Episode

Fried Lamb Cutlet in Rosemary and Garlic

Tiramisu

Polenta with Vermont Dandy

Beet Salad with Carmody Cheese

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