—American television personality and acclaimed cook Rachael Ray presents mouthwatering Italian specialties from her very own kitchen in central Italy. Achieving a lifelong dream of owning a Tuscan villa, the Food Network star embarks on a journey outside the studio to whip up a multitude of dishes in the stunning European countryside. With the aim of showcasing the quality of local cuisine, Rachael utilizes the best ingredients from the region and adds her own personal twists to a variety of creations.

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Season 130 of 30 Episodes

In this episode, Rachael cooks up a meaty stuffed eggplant.
Rachael prepares a beloved family meal of chicken piccata and lemon risotto using locally sourced Italian wine, lemons, and herbs.
Pheasant is a popular type of poultry commonly used in Tuscany; Rachael demonstrates how to cook pheasant in a ragù sauce served over a bed of pappardelle pasta.
Rachael cooks up her family's favorite version of spaghetti and meatballs with a Tuscan flair.
Rachael prepares her take on ribollita, a traditional Italian soup loaded with beans, greens and mushrooms, served with toasted Tuscan bread.
Rachael makes a decadent Tuscan style breakfast for dinner using panettone bread to make French toast, which she serves with a prosciutto and melon platter.
After dining at a local restaurant, Rachael decides to create her own version of their special dish: Wild Boar Ragù served over Kale Pasta.
Rachael makes her version of squid ink pasta, prepared with fresh, local calamari, and served on a bed of tuxedo pasta.
Rachael prepares a popular Tuscan dish of red wine-infused beef stew served with creamy polenta.
Rachel teams up with her friend, chef and author, Anna Gass, to make an Italian version of fried grilled cheese, also known as a carrozza, along with a hearty roasted tomato soup.
Rachael prepares a hearty and healthy meal for her Italian friends, combining store-bought and homemade ingredients to make flavorful, protein-rich ramen bowls.
Rachael prepares a traditional pollo al mattone, an Italian roast chicken, by generously seasoning spatchcock chickens, cooking them in a pan with a brick wrapped in tin foil, and serving them with sautéed greens.
Rachael takes the traditional beef burgers to the next level by adding homemade pub cheese topping, sautéed sweet onions, jalapeño peppers, and bacon on a pretzel bun, sealed with lettuce.
Rachael teaches how to prepare rabbit ragù, a traditional Tuscan recipe that combines ground rabbit, vegetables, wine, and more to make a thick sauce served over long pasta.
Rachael honors her beloved grandfather by making his recipe for stuffed artichokes; she also prepares Roman-style artichokes that are infused with fresh herbs and garlic and then sautéed in oil.
Rachael prepares a well-rounded meal featuring a French-cut rack of lamb baked with Dijon mustard and seasoned breadcrumbs, accompanied by a side dish of brown and wild rice with porcini mushrooms and sautéed spinach.
Rachael's friend, author Anna Gass, demonstrates how to make an Italian potato and horseradish frittata, a traditional snack from the Basilicata region of Italy; Rachael also shares how to cook a tender Florentine steak.
Author and chef Sarah Moulton prepares a free-form crostata using a variety of vegetables, while Rachael makes a red risotto using radicchio.
Rachael prepares her favorite Sicilian dish, pasta con le sarde or sardine pasta, using both canned fish and fresh sardines atop long-cut pasta.
Chef Sarah Moulton joins Rachael for a cooking challenge; both Rachael and Sarah create mystery meals using ingredients from Rachael's Tuscan pantry; Sarah cooks deep-fried vegetables, while Rachael uses red onions to make caramelized onion pasta.
It's sandwich night in Rachael's kitchen, and she's serving up an array of Italian sandwiches with ingredients like roasted eggplant, sweet bell peppers, spicy mortadella with pistachio, and so much more.
In honor of the legendary singer and Rachael's dear friend Tony Bennett, she prepares osso buco; a dish of succulent braised veal shanks served Florentine style in the oven with large slices of bread and creamy polenta, which Tony Bennett loved.
Living in Tuscany allows for the enjoyment of a long truffle season; Rachael shows how to use local truffles to add flavor to a dish of scrambled eggs and potato chips.
Rachael and her sister Maria are teaming up to demonstrate how to make a rustic meal of roasted pork and chicken sausages tossed with vegetables and grapes; they also prepare an easy and elegant celery root flan to pair with the main course.
Rachael is joined by her husband and her sister; she shows how to prepare a chicken and fig dish featured on their wedding menu; her sister makes a one-bowl carrot cake and her husband mixes a bourbon cocktail with fig preserves.
Rachael is known for her delicious and flavorful pesto sauces of all varieties. She prepares a Pesto alla Trapanese, a Sicilian dish made with almonds and tomatoes; a green pesto typical of Southern Italy, which incorporates a few unique ingredients. Rachael's sister, Maria, shows how to bake a Basque cheesecake, a crustless dessert with a caramelized top. Meanwhile, John mixes a Gin Basil Smash, a cocktail inspired by a similar drink made at the Savoy Hotel in Florence.
Rachael loves gazpacho, a cold soup made from raw vegetables that is perfect for warm Italian summers; she's holding onto the sunshine with her delicious recipe for green tomato gazpacho.
Rachael's friends, Leida and Veina, are showing how to make three types of Albanian Pizza, a rustic dish made with phyllo dough filled with beef, chicken, and potatoes.
Actor and family friend Jeremy Sisto joins Rachael in her Tuscan kitchen to learn how to make Hunter's Chicken, known in Italy as Cacciatore, served with generous helpings of bruschetta.
Rachael shows how to make Bacalao con Pomodoro, a dish inspired by an amazing meal she shared with John during a special trip to Elba, a Mediterranean island in Tuscany; she begins by teaching how to make all'aglione.

American television personality and acclaimed cook Rachael Ray presents mouthwatering Italian specialties from her very own kitchen in central Italy. Achieving a lifelong dream of owning a Tuscan villa, the Food Network star embarks on a journey outside the studio to whip up a multitude of dishes in the stunning European countryside. With the aim of showcasing the quality of local cuisine, Rachael utilizes the best ingredients from the region and adds her own personal twists to a variety of creations.

Rachael Ray

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