David is invited to the Contrada del Bruco where some 1,500 supporters get together for a pre-race dinner. Naturally, David rolls up his sleeves and gets to work in the kitchen.

David spends time at agriturismo La Selva, where owner Carlotta Pometti, and her family host guests from all over the world. It’s the 4th of July weekend, so David helps out with the cooking to prepare a feast for some of the American guests.

Florence is the birthplace of gelato, that’s where David meets up with top gelato maker Vetulio Bondi. Together, they explore the combination of sweet and savory using ice cream and discover some pretty novel creations.

David meets up with Eduardo and Selvaggia, two Indophiles living in Firenze and together they explore Florence’s small but vibrant Indian community. And of course, David shares some of his Indo-Italian recipes along the way.

Southern Tuscany is dotted with small towns that are truly hidden gems. David sets off to the picturesque medieval town of Pitigliano, also known as Little Jerusalem, to meet (and eat!) with the locals and take in the area’s beautiful sights.

David meets with Nicola Bertinelli to hear his story and make delicious food with this world-famous cheese.

David’s sister runs a North American-style kids’ summer camp with a special focus on food in the heart of Tuscany. David decides to pay a visit and helps prepares some delicious food for the young campers.

David returns to visit one of the most famous butchers in the world, Dario Cecchini. This time, though, they’re passing on his signature bistecca Fiorentinia and using less appreciated cuts of beef like tendons, cartilage and cows feet.

David visits the seaside Tuscan town of Orbetello, where a co-op of fisherman not only fish on the lagoons for eel, seabream and sea bass, but also run the entire smoking and canning operation as well as a seaside restaurant.

David visits an agriturismo that specializes in sheep’s milk cheese and gets creative using it in the kitchen.

Casentino is an area of Tuscany filled with wine makers, cheese makers and delicious meats. Simone Farcassi is a local butcher, and he wants to show David all of the great culinary finds in his hometown.

The ancient town of Modena is known for many things: beautiful architecture, sports cars, Luciano Pavarotti, but any foodie will tell you, its most important export is balsamic vinegar.

At Villa Poggio Bartoli, the wheat harvest is a big deal. To this day, the threshing of the wheat is done the old-fashioned way using machinery from the 1920s.