The Season 2 premiere features frittatas, including ricotta frittata; sausage, eggs and pepper frittata; and an asparagus-and-onion frittata. Also: How Italian-American sausage is made at Brooklyn's Faicco restaurant.
Italian-American comfort food, including zucchini-and-eggplant parmigiana; chicken piccante; and skillet cauliflower torrisi.
Chicken trombino; Italian-American meatloaf.
Stuffed calamari; broccoli with garlic and anchovies; cappuccino cake.
Penne rigate alla vodka; chicken parmigiana; tiramisu. Also: how chickens are raised in Emilia-Romagna, Italy.
Baked ziti; fettuccine Alfredo; spaghetti with basil-pistachio pesto.
Braised veal shank; olive oil mashed potatoes; peas with bacon.
Braised chicken with smoky provola; chicken cacciatore dishes; a panzanella salad, which is made with tomatoes and day-old bread.
A New Orleans muffuletta sandwich; St. Louis' veal hamburger parmiciano; Chicago's Italian beef sandwich.
Calamari fra diavolo over linguine; a salt cod, potato and string bean salad; zuppa Inglese.
Baltimore's Italian-American civic club sandwich; a Primanti sandwich; a prosciutto, scallion and egg sandwich; celery, artichoke and mortadella salad.
Spaghetti and meatballs with arancini (rice balls).
Stuffed escarole; stuffed artichoke; meat-stuffed eggplant.
Minestrone and artichoke soups; an Italian cheesecake recipe. Also: a visit to Le Marche in Italy to learn about ricotta cheese.
Braised beef rolls; spinach and bacon. Also: a visit to DiBruno Bros., a cheese shop in Philadelphia.
Mozzarella sticks; veal saltimbocca; zeppole. Also: how mozzarella is made.
Clamming in Long Island; crabbing at Tangiers Island near Baltimore. Also: shrimp scampi; crab cakes; baked clams oreganato.
Boston cream cupcakes; almond pine nut cookies; lemon granita.
Cannelloni; pasta-making traditions in Italy; Frankie's Spuntino in Brooklyn.
Stuffed shells; pasta alla primavera; macaroni and cheese. Also: a visit to the Macaroni Company in Pennsylvania.
San Francisco, king crab legs are sampled at Swan Oyster Depot; the fish counter at Eataly is spotlighted; and cioppino is tasted at Scoma's restaurant.
Pasta e fagioli; bucatini amatriciana; tagliatelle bolognese. Also: Italian pasta-making experts; Seghesio Vineyards in California's Sonoma Valley.
Fettuccine with malfada sauce; steak with pizzaiola sauce; ricotta cookies. Also: the Monument to the Immigrants in New Orleans' Woldenburg Park; the Nelson-Atkins Museum of Art in Kansas City, Mo.
Pasta with lentils; spaghetti aglio e olio; St. Joseph's fig cookies. Also: the St. Joseph's Day celebration in New Orleans.
How to make deep dish pizza and St. Louis pizza.
The Season 2 finale features cauliflower soup; spaghetti with tomatoes and capers; and orecchiette with artichokes and bacon. Also: Dino Cortopassi, owner of Corto Olive near Sacramento, shares his family's colorful culinary history.