All episodes

The Season 2 premiere features frittatas, including ricotta frittata; sausage, eggs and pepper frittata; and an asparagus-and-onion frittata. Also: How Italian-American sausage is made at Brooklyn's Faicco restaurant.

Italian-American comfort food, including zucchini-and-eggplant parmigiana; chicken piccante; and skillet cauliflower torrisi.

Chicken trombino; Italian-American meatloaf.

Stuffed calamari; broccoli with garlic and anchovies; cappuccino cake.

Penne rigate alla vodka; chicken parmigiana; tiramisu. Also: how chickens are raised in Emilia-Romagna, Italy.

Baked ziti; fettuccine Alfredo; spaghetti with basil-pistachio pesto.

Braised veal shank; olive oil mashed potatoes; peas with bacon.

Braised chicken with smoky provola; chicken cacciatore dishes; a panzanella salad, which is made with tomatoes and day-old bread.

A New Orleans muffuletta sandwich; St. Louis' veal hamburger parmiciano; Chicago's Italian beef sandwich.

Calamari fra diavolo over linguine; a salt cod, potato and string bean salad; zuppa Inglese.

Baltimore's Italian-American civic club sandwich; a Primanti sandwich; a prosciutto, scallion and egg sandwich; celery, artichoke and mortadella salad.

Spaghetti and meatballs with arancini (rice balls).

Stuffed escarole; stuffed artichoke; meat-stuffed eggplant.

Minestrone and artichoke soups; an Italian cheesecake recipe. Also: a visit to Le Marche in Italy to learn about ricotta cheese.

Braised beef rolls; spinach and bacon. Also: a visit to DiBruno Bros., a cheese shop in Philadelphia.

Mozzarella sticks; veal saltimbocca; zeppole. Also: how mozzarella is made.

Clamming in Long Island; crabbing at Tangiers Island near Baltimore. Also: shrimp scampi; crab cakes; baked clams oreganato.

Boston cream cupcakes; almond pine nut cookies; lemon granita.

Cannelloni; pasta-making traditions in Italy; Frankie's Spuntino in Brooklyn.

Stuffed shells; pasta alla primavera; macaroni and cheese. Also: a visit to the Macaroni Company in Pennsylvania.

San Francisco, king crab legs are sampled at Swan Oyster Depot; the fish counter at Eataly is spotlighted; and cioppino is tasted at Scoma's restaurant.

Pasta e fagioli; bucatini amatriciana; tagliatelle bolognese. Also: Italian pasta-making experts; Seghesio Vineyards in California's Sonoma Valley.

Fettuccine with malfada sauce; steak with pizzaiola sauce; ricotta cookies. Also: the Monument to the Immigrants in New Orleans' Woldenburg Park; the Nelson-Atkins Museum of Art in Kansas City, Mo.

Pasta with lentils; spaghetti aglio e olio; St. Joseph's fig cookies. Also: the St. Joseph's Day celebration in New Orleans.

How to make deep dish pizza and St. Louis pizza.

The Season 2 finale features cauliflower soup; spaghetti with tomatoes and capers; and orecchiette with artichokes and bacon. Also: Dino Cortopassi, owner of Corto Olive near Sacramento, shares his family's colorful culinary history.