Porcini Mushrooms with Beans 'al Cartoccio'
A delicious way to enjoy regional mushrooms roasted

Passatelli
Deliciously different pasta made with breadcrumbs and parmesan

Braised Rabbit with Caramelized Radicchio and Salsa Verde
A delightfully fishy accompaniment to this traditional rabbit hot pot

Chestnut Polenta
Served with pancetta, balsamic vinegar and ricotta cheese - a meze style dish of perfectly complimenting flavours.

Tyler Florence explores the delicacies of Emilia-Romagna and Tuscany in Central Italy. This is the land of cheese, wine and pasta. He explores the gastro-shops in 'Bologna the Fat', indulges in chunks of parmesan and celebrates at the Chestnut festival.

The olive harvest takes place in November and Tyler joins farmers in picking and pressing this years olives and soon discovers just how delicious freshly made olive oil tastes. Tyler meets with local chefs and cooks Porcini mushrooms, rabbit, chestnut polenta and fresh pasta.

While in Florence he indulges in pizza, different breads, tripe sandwiches and classic Italian ices-cream along with participating in the annual Butchers festival.

MORE INFORMATION

Place to stay and eat, restauraunts, food shops, and other essentials including spots for pasta lovers, ice cream fanatics, chestnuts, wild mushrooms and Brunello wine, as featured in Planet Food: Italy