David Rocco's Dolce Tuscany

David prepares a pre-race dinner at Contrada del Bruco for the famous Palio di Siena.

David hosts an Italian-American feast at La Selva agriturismo near Siena.

David explores Florence's gelato scene, reinventing classic ice cream flavors.

David discovers Florence's Indian community, blending Indo-Italian flavors.

David visits the medieval 'Little Jerusalem' town of Pitigliano, meeting locals.

David meets Nicola Bertinelli, whose dairy is also a cheese-fueled nightclub.

David reunites with butcher Dario Cecchini to cook unconventional cuts of meat.

David fishes in Orbetello, working with a co-op that smokes, cans, and cooks seafood.

David explores Maremma, where seafood and cheese make unexpected pairings.

David visits Casentino artisans, tasting award-winning prosciutto and wine.

David explores Modena's famed balsamic vinegar, aging up to 35 years.

David joins a traditional wheat harvest at Villa Poggio Bartoli, cooking with fresh pasta.