David Rocco’s Dolce Vita

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Language: Italian
Weekdays 11am
Sundays starting at 6am

“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.


Episodes

  • Tue Oct 21 at 11:00 AM

    Pizza

    Who doesn't love pizza? David makes dough from scratch and then its pizza pandemonium as he makes savory pizzas, calzones, foccacia and dessert pizzas in his wood-burning oven.

  • Wed Oct 22 at 11:00 AM

    The Olive Harvest

    In Italy, it's considered the food of the Gods. For generations the harvesting and pressing of olives into olive oil has been one of the major food events in the country. In Tuscany, people take time off from their regular jobs to work the harvest and take their payment in olive oil. David goes to Fattoria La Vacchio where Faye and her family have been producing organic olive oil for over 40 years. He learns about their farm and participates in the harvest. David makes a number of recipes that feature olive oil.

  • Thu Oct 23 at 11:00 AM

    Soups

    What's more comforting on a chilly day than a bowl of soup? David makes simple but hearty soups using mostly inexpensive cupboard staples with a few seasonal vegetables thrown in.

  • Fri Oct 24 at 11:00 AM

    Everybody Loves Meatballs

    David visits his local butcher who raises his own animals and sells organic meat from a cart at the side of a country road. After the visit, David heads home and makes a variety of meatballs using the beef. He also makes meatballs out of fish and some vegetarian ?meatballs' that would please any meat eater. And for each meatball, there's a matching sauce.


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