GBH Openvault

Romagnolis' Table; Turkey and Trimmings

Part of The GBH Cooking Collection.

Series

Romagnolis' Table

Program

Turkey and Trimmings

Program Number

205

Series Description

Franco and Margaret Romagnoli demonstrate and prepare classic Italian cuisine, which should not be confused with Italian-American food. For one thing, say the Romagnolis, most Italian-American dishes have much more spice and garlic than is the rule for most of Italy. It is in the countryside that the Romagnolis have discovered the essentials of each dish, the things that can be done simply, on a daily basis, by people who don't have the time to cook all day.

Premiered September 4, 1973 with four programs. Full 13-program season premiered January 3, 1974 and incorporated the original four programs from September. The second season premiered October 20, 1974. First national broadcasts began January 19, 1975 with repeat of the first local season. Program numbers and broadcast dates reflect the first local broadcast, starting with the January 1974 first full season. See Prime Time program guides September 1973 and January 1974 for cover stories.

Program Description

Lombard turkey for Thanksgiving stuffed with nuts, pears, prunes and chopped meat.

Duration

00:28:58

Asset Type

Broadcast program

Media Type

Video

Genres

Instructional

Topics

Cooking

Creators

MacLeod, Margaret I. (Producer)

Lowe, Howard (Director)

Romagnoli, Franco (Host)

Romagnoli, Margaret (Host)

Citation

Chicago: “Romagnolis' Table; Turkey and Trimmings,” GBH Archives, accessed September 19, 2024, http://openvault.wgbh.org/catalog/V_A7AC1173223F4453B4FC510983237DF5.

MLA: “Romagnolis' Table; Turkey and Trimmings.” GBH Archives. Web. September 19, 2024. <http://openvault.wgbh.org/catalog/V_A7AC1173223F4453B4FC510983237DF5>.

APA: Romagnolis' Table; Turkey and Trimmings. Boston, MA: GBH Archives. Retrieved from http://openvault.wgbh.org/catalog/V_A7AC1173223F4453B4FC510983237DF5