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- Pastificio Artigianale Alta Valle Scrivia
-Liguria and Trofie al Pesto Genovese
-Monograno Felicetti Pasta Factory in Trentino Alto-Adige
- Gentile Pasta from Gragnano
-Marella Pasta Factory in Puglia
- The Orecchiette Ladies
- The Carlo Moro Pizzoccheri Factory
- Piennolo Tomatoes Festival
- Panificio Eleonora, Pane Carasau from Sardegna
-Making Taralli in Puglia
- Salina and the Capers
- Mediterranean Anchovies in Organic Extra Virgin Olive Oil Wins Silver in 2017 Sofi Awards
-Nocellara del Belice Olives and Olive Oil
-I Contadini Vegetable Preserves in Puglia
- Giuseppe Pedroni - Artisan Balsamic Vinegar
- Sopraffino Aged Wine Vinegar
- Acetaia Ducale Estense Wine Vinegars & Condiments
-Torrone Pili - Nougat from Sardegna
- Making Candy Flowers at Pietro Romanengo fu Stefano
- Pietro Romanengo fu Stefano: Antique Confectionery - Part 1
- Pietro Romanengo fu Stefano: Antique Confectionery - Part 2
- Pietro Romanengo fu Stefano: Antique Confectionery - Part 3
- Guarcino and La Ciociaria
-Paccheri with Calamari & Peas
- Coriander Honey Wins Bronze in 2017 Sofi Awards
-Sorrento Lemons by The New York Times
How to Prepare Cream of Artemide Black Rice
- Savini Tartufi: How to Prepare Pasta With Truffles
- Savini Tartufi - A Day in the Life of a Truffle Hound
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