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.
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 makes a decadent Tuscan-style breakfast for dinner using panettone bread to make French toast, which she serves with a prosciutto and melon platter.
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.