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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EPISODE NUMBER FYI PREMIERE DATE A&E PREMIERE DATE TITLE SYNOPSIS
101 24-Jun 18-Aug Vegetarian Stuffed Eggplant In this episode, Rachael shows us how to make vegetarian stuffed eggplant.
102 24-Jun 18-Aug Chicken Piccata and Lemon Risotto Rachael shows us how to make a family favorite meal of Chicken piccata and lemon risotto using locally sourced Italian wine, lemons, and herbs.
103 1-Jul 18-Aug Pheasant Ragu with Pappardelle Pheasant is a popular type of poultry prepared in Tuscany and Rachael shows us how to cook pheasant into a ragu sauce served over a bed of ribbony Pappardelle pasta.
104 1-Jul 18-Aug Spaghetti and Meatballs Rachael makes her family’s favorite version of spaghetti and meatballs with a Tuscan flair.
105 8-Jul 25-Aug Ribollita Rachael makes her version of a traditional Italian soup called Ribollita that is loaded with beans, greens, mushrooms, and toasted Tuscan bread.
106 8-Jul 25-Aug Breakfast for Dinner Rachael shows us how to make an indulgent Tuscan-style breakfast for dinner by using Panettone bread as a base for French toast served with a prosciutto and melon platter.
107 15-Jul 25-Aug Cinghiale with Kale After eating at a local restaurant, Rachael is inspired to make her version of their signature dish. It is almost like a 2-in-1 dish. Wild Boar Ragu over Kale Pasta.
108 15-Jul 25-Aug Squid Ink Pasta Rachael shows us how to make her version of squid ink pasta made with fresh, local calamari and served on a bed of “Tuxedo pasta.”
109 22-Jul 1-Sep Red Wine Beef Stew over Polenta Rachael shows us how to make a popular Tuscan meal of red wine beef stew that she serves along with a creamy polenta.
110 22-Jul 1-Sep Fried Grilled Cheese and Roasted Tomato Soup Rachael teams up with her friend, the 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.
111 29-Jul 1-Sep Ramen Around Tuscany Rachael teaches us how to prepare a hearty, healthy meal her Italian friends can’t always get in Italy by combining store-bought and homemade ingredients alike to make flavorful, protein-rich Ramen Bowls.
112 29-Jul 1-Sep Pollo al Mattone Rachael shows us how to make traditional Pollo al Mattone or Italian Roast Chicken under a brick, with generously seasoned spatchcock chickens cooked in a pan with a tin foil wrapped brick and served with sauteed greens.
113 5-Aug 8-Sep Burgers Rachael shows us how to take traditional beef burgers to the next level by adding homemade pub cheese topping, a decadent spreadable dip that’s served in bars and pubs, sautéed sweet onions, jalapeno peppers, and bacon all on a pretzel bun and sealed with lettuce.
114 5-Aug 8-Sep Rabbit Ragu Rachael teaches us how to prepare Rabbit Ragu, a traditional Tuscan recipe that combines ground rabbit, vegetables, wine, and more to make a thick sauce that’s served over long pasta.
115 12-Aug 8-Sep Artichokes Two Ways Rachael honors her beloved grandfather by showing us how to make his recipe for stuffed artichokes, then she shows us how to make Roman-style artichokes that are bathed in fresh herbs and garlic and sauteed in oil.
116 12-Aug 8-Sep Lamb Chops with Rice and Spinach Rachael shows us how to make a truly well-rounded meal that includes a French cut rack of lamb baked with dijon mustard and seasoned breadcrumbs, a side dish of brown and wild rice with porcini mushrooms, and sautéed spinach.
117 19-Aug 15-Sep Pizza and Calzones Rachael makes two fun meals: a traditional margherita pizza and a mozzarella-stuffed fried dough treat that resembles calzones.
118 19-Aug 15-Sep Italian Picnic Rachael shows us how to make a portable picnic including a pressed sandwich with meat and cheese, roasted peppers, sun-dried tomatoes, olives, and artichoke hearts.

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