David Rocco's Dolce Vita

David hosts a fall festa with seasonal vegetables and fire-roasted porchetta.

David joins the wine harvest in Tuscany, cooking with local ingredients.

David grinds grain and makes Tuscan bread, pasta, and zabaglione at an organic farm.

David learns meat-cutting from Dario Cecchini in Panzano, exploring his passion for meat.

David participates in the olive harvest in Tuscany, cooking with fresh olive oil.

David creates a variety of sauces, including a chili pepper jam, inspired by a Florence street vendor.

David makes beef, fish, and vegetable meatballs, paired with different sauces.

David prepares small bites, or 'sfizi,' including fried dough and grilled sandwiches.

David explores the chestnut harvest in Tuscany, making chestnut dishes.

David makes hearty soups using simple ingredients and seasonal vegetables.

David hunts wild boar in Tuscany and prepares dishes with cinghiale meat.

David learns about vinegar production in Volpaia and cooks with it.