In this episode, Andy Luotto highlights the delicate flavor of cod fillet, lightly battered and fried until the outside is golden and crispy, while the inside remains tender and flaky. Served with a squeeze of lemon or a simple dipping sauce, this dish is a seafood lover’s dream.

In this episode, Andy Luotto takes on pork loin fillet, searing it to create a crisp, flavorful crust while keeping the inside tender and juicy. Served with a side of roasted vegetables or a light sauce, this pork fillet is a versatile dish that can be enjoyed any day of the week.

Crispy, golden U.S.A. fried chicken wings are on the menu, as Andy Luotto shows how to fry up the perfect batch. With a crunchy coating and juicy, tender meat, these wings are seasoned to perfection, offering the ideal balance of flavor and texture, perfect for a snack or main dish.

Seadas, a traditional Sardinian dessert, is the focus of this episode, as Andy Luotto prepares the fried pastry filled with tangy pecorino cheese and topped with honey. The combination of the crispy dough, the melted cheese, and the sweetness of the honey makes this dessert a true treat.

Artichokes are given a double treatment in this episode, as Andy Luotto prepares them both Jewish-style and Roman-style. The Jewish-style artichokes are fried to a crisp, golden brown, while the Roman-style artichokes are gently braised, allowing the natural flavors of the artichoke to shine in each dish.

Pittule are a traditional Italian treat, and Andy Luotto shows how to prepare them by frying small balls of dough until they puff up and turn golden brown. These light, airy fritters are perfect for snacking or as part of an antipasto platter.

Mozzarella in Carrozza is a classic Italian fried dish, and Andy Luotto shows how to make it to perfection. Soft mozzarella is sandwiched between slices of bread, then battered and fried until golden brown, creating a gooey, cheesy interior with a crispy outer layer.

Quick parmigiana is a simplified version of the Italian classic, as Andy Luotto layers fried eggplant slices with rich tomato sauce and melted cheese, creating a comforting and flavorful dish that’s ready in no time.

For a lighter touch, Andy Luotto prepares vegetarian fritters, combining a mix of fresh vegetables with a crispy, fried coating. These fritters are golden on the outside and soft inside, making for a delicious, healthy snack or appetizer that’s packed with flavor.

Cartellate are the star of this episode, as Andy Luotto prepares these traditional Italian fried pastries, drizzled with honey or syrup. These delicate, crisp pastries are shaped into intricate spirals and have a unique texture and flavor that make them a special treat for any occasion.

In this episode, Andy Luotto prepares boiled meatballs, an unusual yet tasty variation on the classic dish. The meatballs are gently simmered to retain their tenderness and flavor, offering a lighter alternative to the fried version while still being rich in taste and texture.

Fried pasta is an unexpected delight in this episode, as Andy Luotto transforms cooked pasta into crispy, golden bites by frying it to perfection. Lightly seasoned, these fried pasta pieces are crunchy and flavorful, offering a unique twist on a familiar ingredient.