1 season available (24 episodes)

Rachael Ray in TuscanyRachael Ray in Tuscany

Rachael Ray brings you her mouth-watering Italian specialties from her very own kitchen in her Tuscan villa, utilizing the best local ingredients from the region with her own personal twists.more

Rachael Ray brings you her mouth-watering Italian specialties fro...More

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Episode 1

Vegetarian Stuffed Eggplant

In this episode, Rachael cooks up a "meaty" stuffed eggplant.

Episode 2

Chicken Piccata and Lemon Risotto

Rachael prepares a beloved family meal of chicken piccata and lemon risotto using locally sourced Italian wine, lemons, and herbs.

Episode 3

Pheasant Ragu with Pappardelle

Pheasant is a popular type of poultry commonly used in Tuscany. Rachael demonstrates how to cook pheasant in a ragu sauce served over a bed of pappardelle pasta.

Episode 4

Spaghetti and Meatballs

Rachael cooks up her family's favorite version of spaghetti and meatballs with a Tuscan flair.

Episode 5

Ribollita

Rachael prepares her take on ribollita, a traditional Italian soup loaded with beans, greens, and mushrooms, served with toasted Tuscan bread.

Episode 6

Breakfast for Dinner

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.

Episode 7

Cinghiale with Kale

After dining at a local restaurant, Rachael decides to create her own version of their special dish: Wild Boar Ragu served over Kale Pasta.

Episode 8

Squid Ink Pasta

Rachael makes her version of squid ink pasta, prepared with fresh, local calamari, and served on a bed of "tuxedo pasta."

Episode 9

Red Wine Beef Stew Over Polenta

Rachael prepares a popular Tuscan dish of red wine-infused beef stew served with creamy polenta.

Episode 10

Fried Grilled Cheese and Roasted Tomato Soup featuring Anna Gass

Racheal 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.

Episode 11

Ramen Around Tuscany

Rachael prepares a hearty and healthy meal for her Italian friends, combining store-bought and homemade ingredients to make flavorful, protein-rich ramen bowls.

Episode 12

Pollo al Mattone

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 sauteed greens.

Episode 13

International Pub Cheese Burger

Rachael takes the traditional beef burgers to the next level by adding homemade pub cheese topping, sauteed sweet onions, jalapeno peppers, and bacon on a pretzel bun, sealed with lettuce.

Episode 14

Rabbit Ragu

Rachael teaches how to prepare rabbit ragu, a traditional Tuscan recipe that combines ground rabbit, vegetables, wine, and more to make a thick sauce served over long pasta.

Episode 15

Artichokes Two Ways

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 sauteed in oil.

Episode 16

Lamb Chops with Rice and Spinach

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 sauteed spinach.

Episode 17

Skirt Steak with Salsa Verde

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 Steak Florentine.

Episode 18

Crostata and Risotto with Sarah Moulton

Author and chef Sara Moulton joins Rachael in her Tuscan kitchen to team up and create a meal using ingredients from Rachael's pantry. Sara prepares a free-form crostata using a variety of vegetables, while Rachael makes a red risotto using radicchio.

Episode 19

Sardine Pasta

Rachael prepares her favorite Sicilian dish, pasta con le sarde, or sardine pasta, using both canned fish and fresh sardines atop long-cut pasta.

Episode 20

Pantry Meal with Sarah Moulton

Author and chef Sara Moulton joins Rachael in her Tuscan kitchen for a cooking challenge. Both Rachael and Sara create "mystery meals" using ingredients from Rachael's Tuscan pantry.

Episode 21

Osso Buco

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 was loved by Tony Bennett.

Episode 22

Italian Paninis

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.

Episode 23

Truffle Eggs with Chips and Chives

Living in Tuscany allows for the enjoyment of a long truffle season. Rachael shows how to use local truffles to add amazing flavor to a fun and decadent dish of scrambled eggs and potato chips.

Episode 24

Roast Sausage and Celery Root Flan

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.

About this Show

Rachael Ray in Tuscany

Rachael Ray brings you her mouth-watering Italian specialties from her very own kitchen in her Tuscan villa, utilizing the best local ingredients from the region with her own personal twists.

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