Cook Like an Italian With Gabe Bertaccini

Chef Gabe Bertaccini evokes the Italian coast with a full seafood feast, beginning with a Roasted Branzino covered in a salmoriglio sauce and Pantelleria Potato Salad. Then, he makes a fresh Seafood Stew with Fett'unta, the original Italian garlic bread.

Chef Gabe Bertaccini takes our tastebuds from Tuscany to Sicily. He starts with Pici all'Aglione, a thick, hand-rolled pasta, and the sauce is all about aglione, a special sweet garlic that melts into a rich tomato sauce. Then, Chef Gabe teaches how to make a truly special meal, Raviolo al Uovo, a delicate pasta with a rich, flowing egg yolk at the center. Warm and indulgent, the rich, flowing raviolo brings both light and heavy flavors, all in one bite. To finish, he makes a Blood Orange Granita, a light, citrusy, Sicilian treat. 

Chef Gabe Bertaccini dives into the most loved food on any table: chicken. To start, Chicken al Mattone is a Tuscan classic where the chicken is pressed under a brick until the skin is incredibly crispy and the meat stays juicy. Then, Chef Gabe walks us through making fresh Chicken Parmesan. The chicken, complete with blistered cherry tomatoes and basil, is bold, a little messy, and exactly the kind of dish you put in the center of the table and let everyone dig into.