Casa Baio 3

In this episode, Emanuele Baiocchini starts with a gourmet hot dog, where he elevates the classic street food by using high-quality sausages and adding gourmet toppings like caramelized onions and specialty mustards. He follows with spaghetti and meatballs, a comforting and hearty dish with tender meatballs simmered in a rich tomato sauce. Lastly, eggs Benedict round off the meal, featuring perfectly poached eggs atop English muffins, topped with a creamy hollandaise sauce.

Emanuele takes a humble ingredient, bread, and turns it into three creative dishes. First, tomato bread soup, a comforting blend of tomatoes and stale bread that absorbs all the flavors. Next, bread meatballs, a twist on traditional meatballs using bread as the base, fried to golden perfection. Finally, he prepares a sweet bread cake, using leftover bread to create a moist, flavorful dessert.

Mini pizzas mix is the first recipe in this episode, where Emanuele showcases a variety of small pizzas, each with different toppings ranging from classic Margherita to more creative options. Next, an omelette roll is on the menu, where a fluffy omelette is filled with fresh ingredients and rolled up for a fun twist. To end on a sweet note, he bakes cupcakes, light and fluffy with a delicious frosting on top.

In this episode, Emanuele focuses on the ultimate game day food with stadium sandwiches, packed with layers of meats, cheeses, and vegetables, all nestled between soft, fresh bread. These sandwiches are designed to be perfect for sharing while watching the big game, offering bold flavors and satisfying textures.

Emanuele prepares polenta discs with carbonara sauce, where crispy polenta rounds are topped with a rich, creamy sauce made from eggs, cheese, and pancetta. He follows this with an amatriciana risotto, combining the flavors of the classic Roman pasta dish with the creamy texture of risotto. Lastly, he cooks pasta with artichokes, pork cheeks, and pecorino cheese, a hearty and flavorful dish that’s rich in both taste and texture.

Mozzarella sticks take the spotlight in this episode, as Emanuele fries up crispy, golden sticks of mozzarella cheese, perfect for dipping into a marinara sauce. He then moves on to a creamy parmesan risotto, with the nutty flavor of parmesan complementing the soft, creamy rice. To finish, baby broccoli offers a fresh and slightly bitter contrast, sautéed to perfection as a simple side dish.

In this episode, Emanuele begins with a unique tuna tartare with coconut and papaya, blending fresh, raw tuna with tropical flavors for a light and refreshing appetizer. Next, squid ink fettuccine with calamari and saffron is served, where the dark pasta pairs beautifully with the golden saffron sauce and tender calamari. Finally, curry shrimp rounds off the meal, with plump shrimp coated in a fragrant, spiced curry sauce.

Emanuele dives into tropical flavors with a tropical reef salad, featuring a medley of fresh seafood, crisp vegetables, and a tangy dressing. He then prepares lobster and buffalo mozzarella ravioli, where delicate pasta is filled with rich lobster and creamy mozzarella, served with a light sauce. To finish, he presents a Maldivian dessert, a sweet treat inspired by the exotic flavors of the Maldives, perfect for rounding off the meal with a tropical flair.

Born in 1982, Manuele Baiocchini is a journalist known for combining two staples of Italian culture: football and food. Starting as a radio host, he joined Sky Sport in 2007, becoming a pitchside reporter, transfer market expert, and interviewer. His passion for cooking led to the creation of Casa Baio, a cooking show transitioning from Instagram and ButtaLaPasta to Food Network, the show features Roman-inspired recipes filmed in his home kitchen. Manuele shares his love for family, football, and food on Instagram, where he is followed by 24,000 fans. Married to Federica, co-creator of Casa Baio, the couple welcomed their son Flavio in December 2020.