Michela explores the foodie hotspots in Tuscany, where she finds local ingredients and produce.

Michela takes inspiration from her travels to cook up a bolognese for all the family, including a Tuscan bean twist and a classic Italian pesto made with pecorino from the region.

Michela visits a Tuscan village to make fresh pici pasta with the locals; back at home, Michela serves bagna cauda, an anchovy based sauce, tuna and lemon spaghetti, and the classic Italian biscuit cantuccini.

Michela finds deep fried polenta, a deli specializing in wild boar products and bee keeps; Michela returns to the kitchen to cook up polenta with melted cheese, a chippa take on saltimbocca, chicken wrapped in parma ham and more.

Pork with mango and peperoncino; easy mushroom risotto; roasted peaches and orange syrup.

Panzanella salad; pork medallions with onions, apples and cider.