Bartolomeo Scappi (c. 1500-1577) was the most renowned chef of the Italian Renaissance, serving as head chef to popes and cardinals in the mid-16th century. He created lavish feasts for the most powerful figures of his time. At the end of his career, he wrote the period's largest cookbook, detailing fine cuisine – its techniques, ingredients, and recipes – for an apprentice. Chef Antonio Carluccio travels to Italy with a Renaissance cookbook as his guide, tracing the life of its author, who cooked for cardinals, emperors, and popes in the 16th century. Carluccio revives 500-year-old recipes, preparing dishes like eel in Venice, porcini mushrooms in Lombardy, and suckling pig in Rome, culminating in a pope-worthy banquet. Beautiful landscapes and delicious food create a visually rich experience.

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