" We'll be in Parma, Bologna, Florence, Ravenna, and the hills of Chianti with our own 'Morning in America' chef, Casey Costello, who will cook in the kitchens with real Italians. We'll show you how true parmigiano-reggiano is made and see the fat pigs that give us Parma ham. You'll learn how to cook a Tuscan steak the size of a cow, make a real Bolognese sauce, pasta the Italian way"- she leaned forward and gave the camera a coquettish twinkle- "and what to do with a squiggling eel." Who could resist? "

― Nancy Verde Barr , Last Bite