Monday to Friday at 11am
“David Rocco’s Dolce Vita” is our guide to all things Italian. As always, the starting point is food. Italian cooking is all about the simple things, and how, if you learn to do these simple things well, life is that much better. I say this all the time and believe it absolutely: you don't need a cooking diploma to make fantastic Italian dishes.
The show is also about how food brings friends and family together.
Since the show began, it was based in Florence. Season one and most of season two were all about beautiful Florence, Firenze, from the sophisticated cafes and restaurants to the markets, some of the great characters who work in the food sector, and of course friends and family. At the end of season two, David takes viewers south to the legendary Amalfi coast, famous for its lemon groves.
In season 3 Rocco spends the day putting together an insider’s food guide to Florence. Along with his photographer friend Chris, Rocco shows us the ins and outs of buying fruits and vegetables at one of the city’s fabulous open air markets; he explains everything you’ve ever needed to know about ordering a coffee in Italy. He shows us a recipe from one of Florence’s hot restaurants, and finally, he takes time out to enjoy a pre dinner aperitivo and of course, an after dinner digestive. This is la dolce vita.
Season four of David Rocco’s Dolce Vita is all about the beauty of basics—and the alchemy and magic of Italian cooking that anyone can achieve at home. David and his family have settled at a centuries old farmhouse in the Tuscan countryside in the small town of Monteloro, just outside Chianti. Inspired by ‘cucina povera’ or ‘peasant cuisine’ that is at the heart of Italian cooking, David makes dishes using great olive oil and simple seasonal fresh ingredients sometimes even picked from his own garden. David also draws his inspiration from the Italian cooking philosophy of Quanto Basta—taking as much as you need, no more and no less, and passes that on to the viewers. It’s not about exact measurements. It’s about being in the moment, connecting to what you’re cooking, the sensuality of ingredients and your personal preferences. It’s really about empowerment and the joy that starts when you open your kitchen and have fun cooking.
Rocco gets a frantic call from his sister, who runs a summer camp for kids. Enlisted as a camp councilor, he is going to teach the campers a few things about cooking but not before the camp grandmother shows him a thing or two in her kitchen.
The Roccos travel to Sicily to visit the Planetas-a Sicilian noble family of winemakers. A tour of exotic vineyards, some family recipes, and wine tasting on a yacht, these are some of the ingredients of a full day that ends with a feast and a bonfire on a secluded Sicilian beach.
It's St. Andrea's Day, as Rocco and Nina return to Ravello to visit their good friends Professore and Eddie. They discover that Professore now owns La Rondinaia, the former home of famous writer Gore Vidal. It's a beautiful property built into a cliff with incredible views of the Mediterranean. Rocco helps Prof and Eddie throw a party on the terrace and makes dishes using the famous Amalfi lemons. The Roccos end the day at a traditional St. Andrea's procession in Amalfi.
Since Roman times people have been coming to the Italian town of Ischia to bathe in its thermal waters, said to have healing properties. Ischia is also famous for its incredible natural beauty, its beaches and great food. Rocco and Nina explore it all--visiting old friends at their beachside restaurant, and a top chef, who has landed a gig at the luxurious Manzi Hotel and Spa. While Nina gets pampered, Rocco and the chef go to new heights to get fresh ingredients.