David Rocco's Dolce Tuscany

Last episode
David Rocco's Dolce Tuscany

Simone Farcassi is a local butcher from Casentino whose award-winning prosciutto is garnering worldwide attention. He wants to show David all of the great culinary finds in his hometown.

Catching up on David Rocco's Dolce Tuscany?

Don't want to miss an episode anymore? Set up a free alarm and receive an email when new episodes are available. Handy!

Season 1
David visits an agriturismo that specializes in sheep's milk cheese and gets creative using it in the kitchen. Then it's on to the nearby seaside town of Porto Ercole.
David visits the seaside Tuscan town of Orbetello, where a co-op of fisherman not only fish on the lagoons for eel, seabream and sea bass, but also run the entire smoking and canning operation as well as a seaside restaurant.
David returns to visit his friend and arguably one of the most famous butchers in the world, Dario Cecchini.
David's sister runs a North American-style kids' summer camp with a special focus on food in the heart of Tuscany. David decides to pay a visit and spend some time with his kids.
David’s sister runs a North American-style kids’ summer camp with a special focus on food in the heart of Tuscany.
David sets off to the picturesque medieval town of Pitigliano, also known as Little Jerusalem, to meet (and eat!) with the locals and take in the area's beautiful sights.
David meets up with Eduardo and Selvaggia, two Indophiles living in Firenze, Florence - one is the owner of the city's first Indian restaurant.
Florence is the birthplace of gelato, so naturally, that’s where David meets up with top gelato maker Vetulio Bondi.
David spends time at agriturismo La Selva just outside of Siena, where owner Carlotta Pometti, one of the youngest winemakers in Italy, and her family host guests from all over the world.
The Palio di Siena is the most famous horse race in the world. It's certainly the one of the oldest. It's a centuries-old festival that combines neighbourhood rivalries, pageants and of course, food.
At Villa Poggio Bartoli, the wheat harvest is a big deal. To this day, the threshing of the wheat is done the old-fashioned way using machinery from the 1920s.
David meets with Angelo Giacobazzi, a fourth-generation producer of Aceto Balsamico di Modena vinegar. Together, they visit his cantina where the vinegars are aged for up to 35 years.