Come along and meet the renowned Chef Massimo Spigaroli, who makes one of the most coveted and revered cured hams in the world. Share an insider's tour of the farm, restaurant and the esteemed cellar at Antica Corte Pallavicina. Back at home, in honor of everything Italian, Joanne creates a modern Italian dinner board perfect for a family dinner. Recipes: Porchetta Meatballs; Black Rice and Arugula Pesto Salad; Balsamic Tomato Dipping Sauce.

Come along and meet the renowned Chef Massimo Spigaroli, who makes one of the most coveted and revered cured hams in the world. Share an insider's tour of the farm, restaurant and the esteemed cellar at Antica Corte Pallavicina. Back at home, in honor of everything Italian, Joanne creates a modern Italian dinner board perfect for a family dinner. Recipes: Porchetta Meatballs; Black Rice and Arugula Pesto Salad; Balsamic Tomato Dipping Sauce.

Come along and meet the renowned Chef Massimo Spigaroli, who makes one of the most coveted and revered cured hams in the world. Share an insider's tour of the farm, restaurant and the esteemed cellar at Antica Corte Pallavicina. Back at home, in honor of everything Italian, Joanne creates a modern Italian dinner board perfect for a family dinner. Recipes: Porchetta Meatballs; Black Rice and Arugula Pesto Salad; Balsamic Tomato Dipping Sauce.

Joanne and her students take a class with Chef Popi who shares her secrets on making her specialty, classic moussaka, on the Greek island of Syros. While the moussaka is in the oven, the group take a walk in the majestic hills above the city. Joanne brings it home and shows off a few of the cooking tricks and techniques she learned from her Greek travels. Recipes: Moussaka; Purslane and Herb Salad; Greek Yogurt Baklava Soft Serve.

Joanne and her students take a class with Chef Popi who shares her secrets on making her specialty, classic moussaka, on the Greek island of Syros. While the moussaka is in the oven, the group take a walk in the majestic hills above the city. Joanne brings it home and shows off a few of the cooking tricks and techniques she learned from her Greek travels. Recipes: Moussaka; Purslane and Herb Salad; Greek Yogurt Baklava Soft Serve.

Joanne starts her day by visiting a local farmer's market and then stops by to visit friends at their Mediterranean restaurant, Saffron, and cook one of their most popular dishes using one of Joanne's favorite ingredients. Saffron's Grilled Quail with Rose Petals and Ras El Hanout; Chopped Soup Salad; Grilled Pretzel Burger with Cherry Barbecue Sauce.

Joanne starts her day by visiting a local farmer's market and then stops by to visit friends at their Mediterranean restaurant, Saffron, and cook one of their most popular dishes using one of Joanne's favorite ingredients. Saffron's Grilled Quail with Rose Petals and Ras El Hanout; Chopped Soup Salad; Grilled Pretzel Burger with Cherry Barbecue Sauce.

Joanne and her students take a class with Chef Popi who shares her secrets on making her specialty, classic moussaka, on the Greek island of Syros. While the moussaka is in the oven, the group take a walk in the majestic hills above the city. Joanne brings it home and shows off a few of the cooking tricks and techniques she learned from her Greek travels. Recipes: Moussaka; Purslane and Herb Salad; Greek Yogurt Baklava Soft Serve.

Joanne starts her day by visiting a local farmer's market and then stops by to visit friends at their Mediterranean restaurant, Saffron, and cook one of their most popular dishes using one of Joanne's favorite ingredients. Saffron's Grilled Quail with Rose Petals and Ras El Hanout; Chopped Soup Salad; Grilled Pretzel Burger with Cherry Barbecue Sauce.