David Rocco's Dolce Vita

David throws a fall fiesta at his farmhouse for friends and neighbours with a little help from a group of artistic and foodie friends. This is an annual feast where they celebrate the vegetables of the season.

Inspired by a lunch in Florence at one of his favourite street vendors, David makes a series of Italian sauces, including a chili pepper jam, that are to die for.

David travels to the Tuscan town of Panzano and spends time with the most famous butcher in Italy, maybe the world! Dario Cecchini is a flamboyant character who is fanatical about meat and a master at selecting, cutting and serving it. People from all over the world make pilgrimages to meet him and eat in one of his restaurants.

In the verdant rolling hills of Tuscany is Castello di Trebbio; David tours the grounds, takes part in the grape harvest and makes some dishes using their wine and grapes.

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

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 his friend Faye produce organic olive oil.

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.

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.

David makes a series of foods called sfizi: These are smaller bites that can be enjoyed on their own or put together in a big antipasto spread.

Autumn is chestnut season in Tuscany. David finds out everything you'd ever want to know about chestnuts, from the very unusual way in which they are harvested, to how versatile and nutritious they are.

David Rocco visits an organic farm and explores how simple ingredients can make magical meals, including a pasta fresca and a zabaglione dessert.

David goes out with a group of hunters and then prepares dishes with the meat. David also befriends his neighbours who have their own gourmet mens cooking club that meets once a month to cook macho dishes.

David travels to the Tuscan town of Volpaia to see how fine vinegar is made and cooks with it.