Giada De Laurentiis arrives in Italy; grilled treviso with citrus bagna cauda; a pan-seared branzino with tomato and capers; fresh ctirus with gelato and almond cookies.

Cocktail party menu includes vegan artichoke arancini and smoked whitefish crostini.

Sweet and tangy orzo salad; grilled chicken; broccoli pesto panini; double-chocolate brownies.

A visit to the town of Torre Annunziata; linguine with anchovy and walnuts; fusilli with pomodoro.

Pan-roasted asparagus with a crispy fried egg; roasted chicken cacciatore; Sin City cookies.

Broccoli and sausage pizza and a smoked Scamorza, spinach and pancetta pizza.

Grilled swordfish with candied lemon salad; shrimp and grapefruit skewers.

Favorite childhood dishes including parmesan pomodoro, pizza bianca and chocolate ricotta toast.

Giada and her Aunt Raffy recreate Sartu Di Riso, inspired by Giada's grandparents' honeymoon.

Prosciutto cotto pinwheels; marinated salumi sandwiches; tomato avocado and escarole salad.

Roasted beets with cherries and pistachios; mushroom and pea farrotto; lamb osso buco.

Giada prepares a pound cake at her favorite bakery; a chocolate pistachio fudge tart.

Savory crostata; potato crisps with goat cheese and olives; parmesan and prosciutto-spiced plums.

Bistecca alla Fiorentina; white bean and cavalo nero; biscotti and sweet wine for dessert.

Bitter rice; white chocolate orzo pudding; artichoke and fennel crudo.

Giada De Laurentiis and her sister pay tribute to their brother, Dino, who passed away from cancer.

Giada and her Aunt Raffy travel by train to visit Great Aunt Raffy at her home in Milan.

Carbonara cacio e Pepe; mussels with fennel and Italian beer; olive oil sorbetto.

Kale salsa verde bruschetta; tuna, white bean and bitter greens salad; Torrone Mess.

Octopus panzanella; hazelnut chicken and stracciatella with strawberry and vin santo.

Giada and her daughter visit Florence, Italy; one-pot creamy orzo; seared mushrooms; open-face pie.

Giada works at chef Fabio Picchi's restaurants and makes Italian dishes with a Californian twist.

Asparagus and grilled melon salad; sausage, chianti and fava bean spaghetti; chianti affogato.

Crab arancini; avocado white bean dip; grappa poached pears with speck.

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