David Rocco's Dolce Napoli

Starts Oct. 1st 
Sundays 7:30pm - 8pm 
Tuesdays 10:30pm - 11pm 

David embarks on the newest chapter of his Dolce Vita culinary adventures. This season takes him to Naples: one the world’s oldest inhabited cities, and a treasure trove for foodies and travel junkies alike. Famous for its music, museums and thriving arts, this Southern Italian city is also the birthplace of pizza and espresso as we know it. David uncovers hidden gems in the city and explores the surrounding scenic islands of Capri, Ischia, Procida and the beautiful Sorrento peninsula. Through David, we get to know the proud and passionate Neapolitans and experience the real Naples: gritty, colourful, vibrant and full of life.


EP 1 – Easter in Ischia

The volcanic island of Ischia, in the Gulf of Naples, is a popular tourist destination known for its hot springs and amazing food. David joins the locals for the celebration of the Spring Equinox, where for the entire long weekend, people cook, eat and celebrate!

EP 2 - O Pizza Mia!

What makes a great pizza, or pizza margherita? Is it the rich, sweet flavour of the San Marzano tomato sauce, the right amount of creamy buffalo mozzarella, the fresh hit of basil or the perfect balance of all three? David spends time with Gino Sorbillo, whose family has one of Naples' oldest pizzerias, in the hopes of uncovering the secret to making the best pizza in the world. He also tries some classic Neapolitan street food, pizza fritta and pizza a portafoglio, and helps teach a group of children the art of making and eating pizza.

EP 3 – Napoli Street Food

Napoli is a vibrant city packed with markets, restaurants, and street vendors. Which means, that Napoli has a street food scene that can’t be beat! Egidio, a local food blogger, shows David the ins and outs of food that you can eat anywhere. From the delicious and massive panini to the not so tasty pig's feet, he experiences everything from meatballs to octopus tea to classic dessert!

EP 4 – Town of Pozzuoli

Did you know it was possible to cook with the steam from a volcano? David returns to his roots and visits Pozzuoli, a small town just outside Naples where his father was born. There he meets Marianna Vitale, a Michelin Star chef who takes David on a cultural food tour including a visit to the Solfatara Volcano, an active crater, where they cook seafood to perfection in this unconventional way. David spends the rest of his trip catching octopus with the locals and then cooks it up for his relatives.




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