Rose and Ruth cook spaghetti al limone - with lemons, basil and parmesan cheese and rigatoni with pecorino and twenty year old balsamic vinegar - a luxury but worth it.
Ruth and Rose look at seafood recipes, creating chargilled monkfish and scallop skewered on a rosemary stick, also visiting Piombino for a fish auction
Bruschetta is prepared using borlotti beans with celery, tomato and chilli. Viewers are also shown how to prepare wood-roasted vegetables, and the team visits Florence.
For Britain's meat eaters, Ruth Rogers and Rose Gray introduce some of their favourite recipes for poultry and game.
Ruth and Rose prepare a summer pea and rice soup from Emilia, a clear elegant broth with fresh, crunchy asparagus and two thick Tuscan bread soups.
The team recreate their famous Chocolate Nemesis as well as a deliciously light almond and strawberry tart. They make two sorbets; an intense chocolate and a zestful raspberry.
Rose Gray and Ruth Rogers of River Cafe offer an easy to follow, step by step guide on how to bring the autumn and winter tastes of Italy into your kitchen, beginning with vegetables.
This programme focuses on fish.
This programme is devoted to risotto and polenta.
How to bring the autumn and winter tastes of Italy into your kitchen. This programme is devoted to game.
Rose Gray and Ruth Rogers of River Cafe investigate some comforting soups for autumn and winter.
A festive programme catering for the sweet of tooth.
