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.
Rachael cooks up her family's favorite version of spaghetti and meatballs with a Tuscan flair.
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.
Rachael prepares a beloved family meal of chicken piccata and lemon risotto using locally sourced Italian wine, lemons, and herbs.
In this episode, Rachael cooks up a meaty stuffed eggplant.
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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