Rachael Ray in Tuscany
Rachael Ray brings Italian specialties from her own kitchen in her Tuscan villa, utilizing local ingredients from the region with personal twists.
Vegetarian Stuffed Eggplant
S1 E1
In this episode, Rachael cooks up a meaty stuffed eggplant.
Chicken Piccata And Lemon Risotto
S1 E2
Rachael prepares a beloved family meal of chicken piccata and lemon risotto using locally sourced Italian wine, lemons, and herbs.
Pheasant Ragu with Pappardelle
S1 E3
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.
Spaghetti and Meatballs
S1 E4
Rachael cooks up her family's favorite version of spaghetti and meatballs with a Tuscan flair.
Breakfast for Dinner
S1 E6
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.
Cinghiale with Kale
S1 E7
After dining at a local restaurant, Rachael decides to create her own version of their special dish: Wild Boar Ragu served over Kale Pasta.
Squid Ink Pasta
S1 E8
Rachael makes her version of squid ink pasta, prepared with fresh, local calamari, and served on a bed of tuxedo pasta.
Red Wine Beef Stew Over Polenta
S1 E9
Rachael prepares a popular Tuscan dish of red wine-infused beef stew served with creamy polenta.
Fried Grilled Cheese and Roasted Tomato Soup featuring Anna Gass
S1 E10
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.
Ramen Around Tuscany
S1 E11
Rachael prepares a hearty and healthy meal for her Italian friends, combining store-bought and homemade ingredients to make flavorful, protein-rich ramen bowls.
Pollo al Mattone
S1 E12
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.
International Pub Cheese Burger
S1 E13
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.
Rabbit Ragu
S1 E14
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.
Artichokes Two Ways
S1 E15
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.
Lamb Chops with Rice and Spinach
S1 E16
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 saut ed spinach.
Potato Frittata and Steak Florentine With Anna Gass
S1 E17
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; Rachel also shares how to cook a tender Florentine steak.
Crostata and Risotto with Sarah Moulton
S1 E18
Author and chef Sarah Moulton prepares a free-form crostata using a variety of vegetables, while Rachael makes a red risotto using radicchio.
Sardine Pasta
S1 E19
Rachael prepares her favorite Sicilian dish, pasta con le sarde or sardine pasta, using both canned fish and fresh sardines atop long-cut pasta.
Pantry Meal with Sarah Moulton
S1 E20
Chef Sarah Moulton joins Rachaelm 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.
Italian Paninis
S1 E21
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.
Osso Buco
S1 E22
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.
Truffle Eggs With Chips and Chives
S1 E23
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.
Roast Sausage and Celery Root Flan
S1 E24
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.
Getting Figgy With It: Chicken and Figs
S1 E25
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.
Pesto 2.0
S1 E26
Rachael is known for her delicious and flavorful pesto sauces of all varieties.
Green Gazpacho and Giant Grilled Shrimp
S1 E27
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.
Albanian Pizza with Muscles and Pasta
S1 E28
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.
Cacciatore with Jeremy Sisto
S1 E29
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.
Bacalao con Pomodoro
S1 E30
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.