Season 3
David Rocco's Dolce Vita is a Canadian cooking travel series shot on location in and around the cities and countrysides of Italy, following the cultural, social, and culinary escapades of David and his friends.
It originally premiered in Canada on the Food Network. There are three seasons to date.
David Rocco's Dolce Vita airs in South Africa on DStv's BBC Food channel.
Season 3 originally aired on BBC Food from 17 March to 28 April, 2008, on Mondays at 18h00. Double episodes aired every Monday at the same time.
A rebroadcast of Season 3 premiered on BBC Food on Monday 4 August 2008, at 18h00. Double episodes air back-to-back each week. There are 13 half-hour episodes in the season.
Repeats
(Double episodes)
Saturdays: 18h00-19h00
Season 3 Synopsis
David Rocco is not a chef. He's Italian. Shot on location in Florence, Sicily and the Amalfi Coast of Italy, Canadian-born David Rocco returns for a third season as your guide to everything Italian.
In 13 brand new episodes, he's cooking up classic, easy-to-learn recipes for his friends and family. The philosophy: you don't need a cooking diploma to make fantastic Italian dishes.
As in season two, Rocco heads south — this time to explore the regional cuisine of Sicily. You can learn a lot about a city by visiting its markets, Rocco tells us as he starts his visit to the famous Palermo markets.
From fresh produce to street food that you won’t see anywhere else, Rocco takes you into the real heart of this colourful city.
As he hits the countryside, Rocco meets some of the people who are putting Sicily on the map as an up and coming wine region and as a major exporter of olive oil.
Along the way he explores some of the authentic rustic Sicilian cuisine, based on local seasonal ingredients.
Fans of season two will be happy to see the return of Eddie and Professore, as Rocco and Nina return to Ravello where Rocco makes a series of dishes that take advantage of the famous Amalfi lemons.
As always, the season begins in Rocco's home base of Florence, where he presents some of the best of the Tuscan food and lifestyle.
Among the highlights: this season he takes us on a day long food tour of Florence and reveals Tuscany's role in the creation of modern day chocolate, using it to create some surprising main course dishes.
Out in the countryside, Rocco takes us through the creation of fresh pecorino cheese, from milking the sheep to the final product. As always, Rocco has yet to meet an ingredient he didn't want to taste.
From the street food of the Palermo market to the sophisticated aperitivo culture of Florence, David Rocco's Dolce Vita brings the Italian passion and flair for life and food right into your home.