Adam Richman Eats Italy

In this episode, Adam lands in Milan with a clear mission: to track down the city's most iconic dishes that carry its name. He strolls through bustling piazzas and historic markets, keen to taste the flavours that have become synonymous with Milanese cuisine, letting the city's vibrant atmosphere guide his palate. He first savours a classic risotto alla Milanese, its creamy consistency enriched by a golden saffron infusion that gives the dish its distinctive hue. He then turns to a robust minestrone, a hearty soup brimming with fresh vegetables, beans and herbs that reflect the region's agricultural bounty. Both plates serve as a tasty reminder of Milan's culinary legacy.

Adam finds himself wandering the streets of Florence, where he sets out to sample the dishes that have become synonymous with the city. He begins with the famed Florentine steak, a thick cut of beef traditionally cooked over a wood fire and served rare, embodying the region’s love of simple, high‑quality meat. He then moves on to Lampredotto alla Fiorentina, a street‑food staple made from the cow’s fourth stomach, seasoned and grilled before being served in a soft roll. Both items carry the city’s name, highlighting how the local cuisine celebrates its own heritage through iconic, easily recognisable plates and continue to be served across the city.

In this episode, Adam lands in Milan with a clear mission: to track down the city's most iconic dishes that carry its name. He strolls through bustling piazzas and historic markets, keen to taste the flavours that have become synonymous with Milanese cuisine, letting the city's vibrant atmosphere guide his palate. He first savours a classic risotto alla Milanese, its creamy consistency enriched by a golden saffron infusion that gives the dish its distinctive hue. He then turns to a robust minestrone, a hearty soup brimming with fresh vegetables, beans and herbs that reflect the region's agricultural bounty. Both plates serve as a tasty reminder of Milan's culinary legacy.

Adam finds himself wandering the streets of Florence, where he sets out to sample the dishes that have become synonymous with the city. He begins with the famed Florentine steak, a thick cut of beef traditionally cooked over a wood fire and served rare, embodying the region’s love of simple, high‑quality meat. He then moves on to Lampredotto alla Fiorentina, a street‑food staple made from the cow’s fourth stomach, seasoned and grilled before being served in a soft roll. Both items carry the city’s name, highlighting how the local cuisine celebrates its own heritage through iconic, easily recognisable plates and continue to be served across the city.

In this episode, Adam lands in Milan with a clear mission: to track down the city's most iconic dishes that carry its name. He strolls through bustling piazzas and historic markets, keen to taste the flavours that have become synonymous with Milanese cuisine, letting the city's vibrant atmosphere guide his palate. He first savours a classic risotto alla Milanese, its creamy consistency enriched by a golden saffron infusion that gives the dish its distinctive hue. He then turns to a robust minestrone, a hearty soup brimming with fresh vegetables, beans and herbs that reflect the region's agricultural bounty. Both plates serve as a tasty reminder of Milan's culinary legacy.

Adam finds himself wandering the streets of Florence, where he sets out to sample the dishes that have become synonymous with the city. He begins with the famed Florentine steak, a thick cut of beef traditionally cooked over a wood fire and served rare, embodying the region’s love of simple, high‑quality meat. He then moves on to Lampredotto alla Fiorentina, a street‑food staple made from the cow’s fourth stomach, seasoned and grilled before being served in a soft roll. Both items carry the city’s name, highlighting how the local cuisine celebrates its own heritage through iconic, easily recognisable plates and continue to be served across the city.

In this episode, Adam lands in Milan with a clear mission: to track down the city's most iconic dishes that carry its name. He strolls through bustling piazzas and historic markets, keen to taste the flavours that have become synonymous with Milanese cuisine, letting the city's vibrant atmosphere guide his palate. He first savours a classic risotto alla Milanese, its creamy consistency enriched by a golden saffron infusion that gives the dish its distinctive hue. He then turns to a robust minestrone, a hearty soup brimming with fresh vegetables, beans and herbs that reflect the region's agricultural bounty. Both plates serve as a tasty reminder of Milan's culinary legacy.

Adam finds himself wandering the streets of Florence, where he sets out to sample the dishes that have become synonymous with the city. He begins with the famed Florentine steak, a thick cut of beef traditionally cooked over a wood fire and served rare, embodying the region’s love of simple, high‑quality meat. He then moves on to Lampredotto alla Fiorentina, a street‑food staple made from the cow’s fourth stomach, seasoned and grilled before being served in a soft roll. Both items carry the city’s name, highlighting how the local cuisine celebrates its own heritage through iconic, easily recognisable plates and continue to be served across the city.

In this episode, Adam lands in Milan with a clear mission: to track down the city's most iconic dishes that carry its name. He strolls through bustling piazzas and historic markets, keen to taste the flavours that have become synonymous with Milanese cuisine, letting the city's vibrant atmosphere guide his palate. He first savours a classic risotto alla Milanese, its creamy consistency enriched by a golden saffron infusion that gives the dish its distinctive hue. He then turns to a robust minestrone, a hearty soup brimming with fresh vegetables, beans and herbs that reflect the region's agricultural bounty. Both plates serve as a tasty reminder of Milan's culinary legacy.

Adam finds himself wandering the streets of Florence, where he sets out to sample the dishes that have become synonymous with the city. He begins with the famed Florentine steak, a thick cut of beef traditionally cooked over a wood fire and served rare, embodying the region’s love of simple, high‑quality meat. He then moves on to Lampredotto alla Fiorentina, a street‑food staple made from the cow’s fourth stomach, seasoned and grilled before being served in a soft roll. Both items carry the city’s name, highlighting how the local cuisine celebrates its own heritage through iconic, easily recognisable plates and continue to be served across the city.

In this episode, Adam lands in Milan with a clear mission: to track down the city's most iconic dishes that carry its name. He strolls through bustling piazzas and historic markets, keen to taste the flavours that have become synonymous with Milanese cuisine, letting the city's vibrant atmosphere guide his palate. He first savours a classic risotto alla Milanese, its creamy consistency enriched by a golden saffron infusion that gives the dish its distinctive hue. He then turns to a robust minestrone, a hearty soup brimming with fresh vegetables, beans and herbs that reflect the region's agricultural bounty. Both plates serve as a tasty reminder of Milan's culinary legacy.