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

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

David visits his sister's Tuscany-based kids' camp, cooking for young campers.

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.