Adam visits the ancient city of Volterra, which is famous for its alabaster industry, learning about the many layers of this culture-rich town. He delights in Leonardo Da Vinci’s favourite dish, Carabaccia, a unique onion soup. Finally, Adam heads to local restaurant Del Duca to better understand the use of wild boar in Tuscan cooking, and produces an Australian twist on a Tuscan classic in his final recipe.


Episode 18 – Volterra: Videos

Teaser Trailer

Penne with Pork Ragu



Penne with Pork Ragu Recipe


1 pkt San Remo Penne
1 jar of tomato pasta
1 small white onion, diced finely
300g minced pork
¼ cup pancetta diced small
1 cup white wine
1tsp fennel seeds
1 dried chilli, chopped finely
¼ cup basil, chopped finely
3tbsp olive oil
1 cup grated pecorino
Salt & pepper



  1. Heat olive oil in a large saucepan. Add onion, fennel seeds, basil and pancetta on medium heat.
  2. Cook for 5mins, stirring occasionally.
  3. Add the meat and cook for 8mins, stirring frequently.
  4. Pour in the wine and cook until alcohol has evaporated.
  5. Stir in the chilli and tomato. Cover and simmer for 15 to 20mins.
  6. Add salt and pepper to taste.
  7. Cook pasta as per packet directions.
  8. Strain pasta and add to pan.
  9. Serve with a good amount of pecorino.