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

Rachel cooks up a vegetarian alternative to stuffed eggplants.

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 cooks up her family's favourite 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.