Rachael cooks up her family's favorite version of spaghetti and meatballs with a Tuscan flair.

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

In this episode, Rachael cooks up a meaty stuffed eggplant.