Cathlyn's Korean Kitchen

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Cha and Namul for Health and Beauty

Episode #108H · Cathlyn explains the tradition and significance of Korean Tea ceremony which spans a history of more than 3,000 years. Delicious and nutritious recipes such as vegetarian bibimbap, calamari pancake and sorbet are created using aromatic and medicinal herbs such as Sook powder and Sook Gat known as crown daisies.

Tuscany

Episode #101H · We start in the heart of Tuscany - Chianti - with a visit to Castello di Ama to learn how true Chianti wine is made and see the modern art that makes up the estate. The area is also famous for olive oil and we experience the olive harvest at Pornanino. Nearby, Kathy meets the very special cashmere goats that Nora Kravis raises at Chianti Cashmere Farm. At Busatti in Anghiari, we watch 100-year-old looms craft fine fabrics. Then it is off to Panzano for a wild boar hunt with the La Squadra Chiantigiana and a visit with philosophical butcher Dario Cecchini. The episode ends on the captivating coast of Tuscany in Maremma with a stunning ride with the butteri (cowboys).

Rome

Episode #102H · Romans have been making mosaics for thousands of years and artisan Nadia Ridolfini teaches Kathy the ancient craft. Food markets like the Campo dei Fiori are a vital part of daily life. Alessandro Volpetti takes Kathy on a tour of the new Testaccio market as well as his family deli Volpetti. Then the di Felice brothers, owners of Da Enzo, teach Kathy to make Rome's famous dish Cacio e Pepe. Then we get "the scoop" on gelato making with Gelateria del Teatro ai Coronari. Noted street artist Alice Pasquini shows us her work, a modern contrast to ancient frescoes. The episode ends at Palazzo Brancaccio with an historic ball performed by Campagna Nazionale di Danza Storica.

Umbria

Episode #103H · Umbria has long loomed in the shadow of neighboring Tuscany but visits to Assisi and Perugia introduce the viewers to the rich treasures of this region. In Perugia, we meet two women carrying on their family traditions -- Maddalena Forenza creating stained glass and Marta Cucchia and her handmade textiles. Just outside Perugia, at the Perugina Chocolate School, chocolate maestro Massimiliano Guidubaldi teaches Kathy to make the famous Baci candy. Then it is into the countryside around Montefalco to visit the ultra-modern winery Tenuta Castelbuono and learn about the local Sagrantino grape with Marco Caprai at the Arnaldo Caprai vineyard. Kathy enjoys a cooking lesson with Chef Salvatore Denaro. We are then off to a goat cheese farm to meet Diego Calcabrina and his goats and then it is time to harvest precious saffron and forage for greens with Marta Giampiccolo.