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    All of the eating places Stanley Tucci visited in season two of ‘Looking for Italy’

    Editor’s Notice: “Stanley Tucci: Looking for Italy” is obtainable now on tokyo2lago and Discovery+.

    You’ll little doubt be hungry after watching the wanderlust-inducing “Stanley Tucci: Looking for Italy.”

    Each episode is chock-full of mouthwatering regional specialties ready by cooks everywhere in the nation.

    For these eager to observe in Stanley Tucci’s footsteps, beneath is an episode-by-episode information to all of the eating places — together with native hangouts and Michelin-starred institutions — the actor visited through the present’s second season.

    The Italian Riviera is broadly thought-about to be probably the most glamorous and picturesque shoreline in Europe. Portofino and Cinque Terre, positioned in Liguria, are two of Italy’s most visited locations. With its steep cliffs and wild countryside softened by sporadic villages of candy-colored homes, this idyllic strip of mountainous land has breathtaking views. The harshness of the land has made the individuals ingenious. It’s Liguria we’ve got to thank for pesto, one in every of Tucci’s favourite issues.

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    ‘Do not snicker at me’: Tucci makes conventional ravioli

    Cracco Portofino is run by Carlo Cracco — one in every of Italy’s most well-known, Michelin-starred cooks. His menu options dishes which are linked to the land. For Tucci, he cooked the standard Ligurian dish of ravioli-like pansotti pasta with a combination of greens and herbs referred to as preboggion and walnut sauce. “It’s very completely different than something I’ve ever tasted,” Tucci stated as he raved in regards to the meal.

    Il Genovese is thought for its pesto, which is crushed by hand in an historical mortar. Chef Roberto Panizza, often known as the King of Pesto and the founding father of the Pesto World Championship, made Tucci a pasta dish to showcase the delectable inexperienced sauce. He added inexperienced beans and potatoes to the pasta to make it additional creamy. “So humble, this dish. So humble, identical to me,” Tucci joked.

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    ‘That is going to blow your thoughts’: Tucci challenged to dip his focaccia

    Antico Forno della Casana makes a few of the finest focaccia within the area, in response to meals author Laurel Evans. The bread with its signature dimples is a working-class staple that originated in Genoa. The native trick is to eat it the other way up so the salt hits your tongue first and the remainder of the flavors observe.

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    Feast your eyes on probably the most elaborate salad you have ever seen

    The Prepare dinner is the new new restaurant of chef Ivano Ricchebono that’s located in a 14th-century palazzo in Genoa. “Wow! Wow! Wow!” Tucci exclaimed as he walked inside and took within the structure. Ricchebono makes a speciality of seasonal and native elements. Tucci got here to strive corzetti, a Genoese pasta, and cappon magro, an ornate seafood dish. When cappon magro hit the desk, Tucci was in awe of the presentation.

    Ittiturismo, constructed into the cliffs of Cinque Terre, is each a household house and their restaurant. The pinnacle chef is the son, Pietro Galletti, who cooks the recent fish foraged by his father, Guido. Tucci joined the household for lunch on their terrace. They feasted on pasta with fish sauce and fried anchovies full of cheese and herbs then lined in breadcrumbs.

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    Puglia is known for its aromatic olive oil, stunning greens, scrumptious cheeses and flavorful durum wheat. Often referred to as the boot of Italy, this southern area represents the nation’s culinary scene at its most basic — easy, recent, domestically produced delicacies. Regardless of being one in every of Italy’s poorest areas, Puglia is coming into its personal, and Tucci discovers that there’s a newfound delight in its gastronomic roots.

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    Tucci: This goes towards the whole lot I find out about pasta

    At City Bistrot in Bari, chef Celso Laforgia cooks up pasta all’assassina (murderer pasta). The spicy and charred dish is made by placing the pasta in a pan with olive oil and spices — however no water — till it’s burnt and crispy. “Actually, I’ve by no means seen something like that earlier than,” Tucci stated. “And I’ve been round too.” In keeping with Laforgia, the dish received its identify after the primary one who tried it referred to as the chef a killer as a result of it was so spicy.

    With a reputation meaning “historical flavors,” Antichi Sapori in Montegrosso is thought for remodeling easy, humble elements into world-class delicacies. Such is the case with its signature dish, burnt achieve orecchiette in a fava bean cream served with burrata cheese and charred black olives. Fava beans are a favourite in Puglia; they add a clean, creaminess to the pasta. “It’s the stability of flavors,” stated chef Pietro Zito as he served the dish to Tucci. “That’s superb,” Tucci stated. “Now, I can’t cease consuming.”

    Trattoria Bere Vecchie, tucked within the labyrinth of alleyways of the hilltop city of Cisternino, is a butcher store that doesn’t simply promote meats, it cooks them on the spot. The store is run by younger restaurateur Vito Zurlo. Traditionally, this constructing was a pharmacy, now it serves up meat spit-roasted in a method paying homage to Turkish model kebabs. Tucci tried bombette (rolls of pork full of cheese, herbs and crimson pepper) and gnumareddi (lamb wrapped in intestines).

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    The colour of this blue cheese shocks Tucci

    Caseificio Dicecca is a one-of-a-kind cheese bar, the place cheesemaker Vito Dicecca created one thing unprecedented on this area: Apulian blue cheese. Over time, he’s developed 66 several types of blue cheese. He served Tucci focaccia with burrata, which Dicecca’s mom use to make for his college lunches.

    Ristorante Vitantonio Lombardo is an deserted cave within the historical city of Matera that’s been became a Michelin star restaurant. Chef Vitantonio Lombardo whips up dishes with ingenious names like “I dropped the Egg within the Backyard” and “Drone View of the Murgia.” For Tucci, he made “Poverty and the Aristocracy with a crimson wine sauce.” The dish is a veal filet and veal throat, or sweetbread, lined in black breadcrumb to appear to be a black truffle — an emblem of decadence. It’s then served with a potato puree and a red-wine discount sauce. “That’s f**king superb,” Tucci stated.

    Sardinia is probably the most distant area of Italy. Lower off from the Italian peninsula, this island has developed its personal customs and delicacies. Consuming right here is like happening the culinary equal of an archaeological dig since so many waves of settlers all through historical past have influenced the meals. Whereas stopping right here, Tucci found two sides to this fascinating area: the coast with its seafood and a stunning mixture of cultures drawn from across the Mediterranean; and the inside — a steep, rocky panorama the place locals stubbornly cling to their historical traditions and freedoms.

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    In historical instances when you did not know fregola, you were not spouse materials

    Fradis Minoris will get its provide of recent seafood day by day from the encircling waters. The restaurant’s sustainable menu earned it a coveted Michelin Inexperienced Star — the primary in Sardinia. When Tucci swung by, chef Francesco Stara made fregola ai frutti di mare, a neighborhood staple. The star of the dish is the fregola, which is a North African-inspired, couscous-like pasta.

    At Luigi Pomata, chef and proprietor Luigi Pomata is called the king of tuna. Uncooked seafood, together with tuna, takes middle stage on his menu. Throughout Tucci’s go to, Pomata cooked up native bluefin tuna with pesto in a conventional pasta dish referred to as cassulli alla carlofortina. A lot to Tucci’s shock, Pomata prepares it by taking the recent tuna stomach and boiling it. “That’s scrumptious,” Tucci stated after sampling the dish.

    Al Forno, positioned within the medieval metropolis of Alghero often known as little Barcelona, is a small bakery. Tucci ordered panada — a kind of Sardinian savory pie stated to have obtained its identify from empanada, the same pastry dish thought to have originated in Spain. “Oh my God!” Tucci proclaimed. “It’s like Italy and Spain collectively in my mouth.”

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    Saltier than the ocean, this area’s waters make its lobster a few of the world’s finest

    Mabrouk is a former Sixteenth-century monastery transformed right into a restaurant. Chef Antonietta Salaris works with the native lobster that’s recognized to be a few of the finest on this planet. She makes the regionally standard lobster a la Catalana. Within the US, lobster eggs are sometimes thrown out, however Salaris provides them to the sauce for a salty sweetness. “That’s so f***ing scrumptious,” Tucci stated.

    Arimani, within the ancestral village of Battista in northern Sardinia, is a culinary college, so right here you have to cook dinner your personal lunch earlier than feasting. Chef Simonetta Bazzu has devoted her life to preserving Sardinia’s conventional delicacies and historical recipes. For Tucci, she made pane carasau — a skinny, crispy bread courting again to at the least 1000 BC — and a zuppa gallurese, pane carasau soaked in sheep broth, topped with heaps of cheese and wild mint and baked into the woodfire oven.

    Of all of the areas of Italy, Calabria holds probably the most which means for Tucci. It’s his ancestral homeland and a spot he had dreamed of visiting since he was a boy. “I need to get to know the area my household left behind,” Tucci stated on the present. This wild, rugged area makes up the “toe” of the nation’s boot-shaped peninsula. It’s recognized for its sprawling seashores, mountains and regional meals, together with conventional salami, candy crimson onions and chili peppers.

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    Panificio Cuti, run by baker Pina Olivetti, has been serving conventional Calabrian bread — a sourdough yeast bread referred to as pane de cuti — since 1985. The spot is positioned in Marzi, which is called the valley of wheat. When Tucci swung by the bakery, he tried pane di cuti, a 100-year-old recipe. For Tucci and his hungry mother and father, she additionally made morsello, a bread bowl stuffed with sausage and broccoli rabe. This moveable meal was as soon as a favourite amongst farmers and hunters who needed to hold a not-so-little slice of house with them wherever they went. At present, this dish is commonly served at weddings and celebrations.

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    These crimson onions are so candy that Italians turned them into ice cream

    At Osteria della Cipolla Rossa (Purple Onion Inn), run by Michele Pugliese and Romana Schiariti, the specialty is the unapologetically easy crimson onion spaghetti. The important thing ingredient is the area’s famend candy crimson onions, referred to as cipolla rossa, which solely develop alongside the small stretch of shoreline surrounding town of Tropea. The onions are so candy that, through the episode, Tucci bit right into a uncooked one as if it have been an apple.

    Il Principe di Scilla is a family-run restaurant in Scilla, Italy, that’s all in regards to the native swordfish, probably the most revered or prized sea creature in Calabria — and for a area surrounded by water on three sides, that’s actually saying one thing. “It’s like prosciutto and smoked salmon had a love youngster,” Tucci stated as he sampled the recent uncooked swordfish with restaurant proprietor Johnny Giordano. Tucci additionally tried scialiatelli alla ghiotta, which is sort of a swordfish ragu. “It’s nothing wanting unbelievable,” Giordano stated of the pasta dish.

    Within the dishes at Qafiz, tucked within the Aspromonte mountains, chef Nino Rossi makes use of native elements. He ready for Tucci the signature dessert that helped the restaurant snag a Michelin star: fireplace. Impressed by the concept of renewed progress after the 2021 wildfires, the aptly named dish is fabricated from meringue flavored with charcoal, sliced apple and white chocolate foam. “It’s like 1,000,000 completely different flavors in there,” Tucci stated as he dove in for seconds.

    La Collinetta, positioned within the mountain city of Martone, is run by farmer and chef Pino Trimboli. When Tucci visited, Trimboli made lamb in clay, an historical Greek dish. The lamb is surrounded by moist clay earlier than it’s baked to seal within the delicate flavors and juices. This historical method comes with a tradeoff: Every dish takes over 4 hours to cook dinner. However Tucci stated the ensuing “fall off the bone” lamb was well worth the wait.

    Keep tuned for updates as Tucci travels to 2 extra areas of Italy. Earlier this 12 months, Tucci traveled to Piedmont, Umbria, Venice and London. For a information to all of the locations he visited throughout season one, click on right here.



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