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Experience the world of pici pasta with Master Sommelier Bobby Stuckey and Taverna del Grappolo Blu.
Up Next in Season 1
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Chef's Notebook: Baked Clams
Journey with Sabato Sagaria MS as he prepares one of his favorite meals from his childhood and a current staple in his house.
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Chef's Notebook: Shucking Oysters
Julie Qiu, founder of In a Half Shell, demonstrates how to properly shuck an oyster.
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Chef's Notebook: Béchamel Sauce
George Walker III shares how to make Béchamel Sauce.
