David Rocco's Dolce Homemade
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22:04Keeping family and traditions together through food. David and guest Isabelle Loiacono re-create recipes passed down from Isabelle's family recipe book and using her Nonna's tools from the 1940s that she brought with her when she immigrated from Sicily.
22:04David invites guest Ali Nassrallah to his home to cook Lebanese food. Growing up in Beirut, Ali has experienced the tragedy of war and the power of food to heal and spread love. He shares some of these stories and how his love for food helped him through these tough times.
22:04During the pandemic, David and guest Daniella Sacon, both started their businesses doing what they love. Daniella shows David how to make gelato and together, they bring joy to others through gelato at David Rocco Bar Aperitivo. They spend the day making homemade gelato dishes with a twist.
22:03David invites sushi chef Jacky Lin to his home to prepare dishes that remind him of the two cultures that mean the most to him. Born in China, Jacky enjoys making Chinese dishes that remind him of his childhood, but his fascination with Japanese culture and discipline is where his passion lies and has made him one of top s...
22:04David and chef Craig Wong, a Canadian Chinese-Jamaican chef, uses his mixed background to create fusion dishes where he is able to take the best of each culture to create something exciting and new. From Jamaican Hurricane to Jerk Red Snapper, the food he serves is made with a deep and meaningful connection to his roots.
22:04Who doesn't love fast food especially when it’s gourmet? Through his travels around the world, guest Matt Basile continues to expand and evolve with his fast food recipes. From American Smash Burgers to Korean Fried Chicken Sandwiches, David and Matt indulge in delicious homemade fast food.
22:04Canada has an international reputation for having some of the best icewine. David and guest Don Ziraldo, co-founder of Inniskillin, discuss the creation of the world renowned icewine company, while making dishes with it of course.
22:03If you could decide on one last dish, what would it be? With the help of David's daughters, Emma and Giorgia, the Rocco family cook up their all-time favourite meals.
22:04If you could decide on one last dish, what would it be? With the help of David’s daughters, Emma and Giorgia, the Rocco family cook up their all-time favourite meals.
22:04From Florence to Toronto, guest Nicholas Madella aka Buba, traveled from Italy to help David start his aperitivo bar, David Rocco Bar Aperitivo. Together, they come up with fun aperitivo snacks that go great with cocktails for the new bar.
22:03An ex-soldier, guest Chef Hans Vogels is all about discipline and order when it comes to running his kitchen, while David is a Quanto Basta chef and enjoys creativity and improvisation, meaning you won’t ever catch him using a measuring cup. How will these two worlds collide?
22:04An ex-soldier, guest Chef Hans Vogels is all about discipline and order when it comes to running his kitchen, while David is a Quanto Basta chef and enjoys creativity and improvisation.
22:04David's children, Emma, Giorgia and Dante take the lead in the kitchen today. Seems like the students have become the teachers and as it turns out, David even learns a thing or two.
22:04David and guest Nick Masci, David Rocco Bar Aperitivo's cocktail manager, take us on a journey of his unique cocktails. From smoked rosemary to fat-washed liquor, Nick transforms traditional cocktails into modernized versions that makes him seem more like a chef than just a mixologist with his creations.
22:04Meet guest Banchi Kinde, she was born and raised in Ethiopia. When traveling to Canada, she realized that not many people were familiar with Ethiopian cuisine and decided to stay to start her restaurant.
22:04David and his mom, Josie, make dishes that bring back his childhood memories, some good and some not so good.
22:04Ever heard of a certified olive oil taster? Meet guest Fil Bucchino, a former musician, who became an importer of olive oil after visiting an olive harvest in Tuscany and instantly fell in love with the 'liquid gold'. David and Fil spend the day smelling, tasting and cooking with the new olive oil of the season.
22:04Called sfizi or antipasti in Italian, these little bites can be had as snacks or part of an entire meal. David spends the day making some of his favourite snacks that are fun to make and easy to eat.
22:03Sunday Pranzo is all about family, tradition and connection. Starting off the morning with the smell of tomato sauce simmering on the stove and espresso brewing in a moka pot, David takes us back to his roots and the magic of the family Sunday meal
22:03From Michelin star restaurants to the farm and stables of la cucina povera, guest Leandro Baldassarre shares his passion for food and brings an artisanal craftsmanship to pasta making.