All the restaurants Stanley Tucci visited in season two of ‘Searching for Italy’

Editor’s Note: “Stanley Tucci: Searching for Italy” is offered now on CNNgo and Discovery+.


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

Every episode is chock-full of mouthwatering regional specialties ready by cooks throughout the nation.

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

The Italian Riviera is broadly thought of to be the most glamorous and picturesque shoreline in Europe. Portofino and Cinque Terre, situated 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 folks creative. It’s Liguria now we have to thank for pesto, one of Tucci’s favourite issues.

‘Don’t chortle at me’: Tucci makes conventional ravioli

Cracco Portofino is run by Carlo Cracco — one of Italy’s most well-known, Michelin-starred chefs. His menu options dishes which might be linked to the land. For Tucci, he cooked the conventional Ligurian dish of ravioli-like pansotti pasta with a combination of greens and herbs known as preboggion and walnut sauce. “It’s very different than anything I’ve ever tasted,” Tucci mentioned as he raved about the meal.

Il Genovese is thought for its pesto, which is crushed by hand in an historical mortar. Chef Roberto Panizza, generally known as the King of Pesto and the founder 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, just like me,” Tucci joked.

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‘This goes to blow your thoughts’: Tucci challenged to dip his focaccia

Antico Forno della Casana makes some of the greatest focaccia in the area, in line with 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 relaxation of the flavors observe.

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Feast your eyes on the most elaborate salad you’ve got ever seen

The Cook is the sizzling 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 in the structure. Ricchebono specializes in seasonal and native components. Tucci got here to attempt 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 head chef is the son, Pietro Galletti, who cooks the contemporary 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 filled with cheese and herbs then lined in breadcrumbs.

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

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Tucci: This goes in opposition to the whole lot I learn about pasta

At Urban 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. “Honestly, I’ve never seen anything like that before,” Tucci mentioned. “And I’ve been around too.” According to Laforgia, the dish obtained its title after the first one who tried it known as the chef a killer as a result of it was so spicy.

With a reputation meaning “ancient flavors,” Antichi Sapori in Montegrosso is thought for remodeling easy, humble components into world-class delicacies. Such is the case with its signature dish, burnt acquire 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 balance of flavors,” mentioned chef Pietro Zito as he served the dish to Tucci. “That’s amazing,” Tucci mentioned. “Now, I can’t stop eating.”

Trattoria Bere Vecchie, tucked in 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. Historically, this constructing was a pharmacy, now it serves up meat spit-roasted in a means reminiscent of Turkish type kebabs. Tucci tried bombette (rolls of pork filled with cheese, herbs and purple pepper) and gnumareddi (lamb wrapped in intestines).

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The coloration 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 in this area: Apulian blue cheese. Over time, he’s developed 66 differing types of blue cheese. He served Tucci focaccia with burrata, which Dicecca’s mom use to make for his faculty lunches.

Ristorante Vitantonio Lombardo is an deserted cave in the historical city of Matera that’s been became a Michelin star restaurant. Chef Vitantonio Lombardo whips up dishes with creative names like “I dropped the Egg in the Garden” and “Drone View of the Murgia.” For Tucci, he made “Poverty and nobility with a red 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 is f**king amazing,” Tucci mentioned.

Sardinia is the most distant area of Italy. Cut off from the Italian peninsula, this island has developed its personal customs and delicacies. Eating 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. While stopping right here, Tucci found two sides to this fascinating area: the coast with its seafood and a stunning combine of cultures drawn from round 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 in the event you did not know fregola, you were not spouse materials

Fradis Minoris will get its provide of contemporary seafood each day from the surrounding waters. The restaurant’s sustainable menu earned it a coveted Michelin Green Star — the first 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. Raw seafood, together with tuna, takes middle stage on his menu. During Tucci’s go to, Pomata cooked up native bluefin tuna with pesto in a conventional pasta dish known as cassulli alla carlofortina. Much to Tucci’s shock, Pomata prepares it by taking the contemporary tuna stomach and boiling it. “That’s delicious,” Tucci mentioned after sampling the dish.

Al Forno, situated in the medieval metropolis of Alghero generally known as little Barcelona, is a small bakery. Tucci ordered panada — a sort of Sardinian savory pie mentioned to have acquired its title from empanada, the same pastry dish thought to have originated in Spain. “Oh my God!” Tucci proclaimed. “It’s like Italy and Spain together in my mouth.”

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Saltier than the ocean, this area’s waters make its lobster some of the world’s greatest

Mabrouk is a former 16th-century monastery transformed right into a restaurant. Chef Antonietta Salaris works with the native lobster that’s recognized to be some of the greatest in the world. She makes the regionally well-liked lobster a la Catalana. In the US, lobster eggs are sometimes thrown out, however Salaris provides them to the sauce for a salty sweetness. “That’s so f***ing delicious,” Tucci mentioned.

Arimani, in the ancestral village of Battista in northern Sardinia, is a culinary faculty, so right here it’s essential to cook dinner your individual 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 relationship again to a minimum of 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 the areas of Italy, Calabria holds 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 want to get to know the region my family left behind,” Tucci mentioned 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 purple onions and chili peppers.

Panificio Cuti, run by baker Pina Olivetti, has been serving conventional Calabrian bread — a sourdough yeast bread known as pane de cuti — since 1985. The spot is situated 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 dad and mom, she additionally made morsello, a bread bowl stuffed with sausage and broccoli rabe. This transportable 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. Today, this dish is usually served at weddings and celebrations.

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

At Osteria della Cipolla Rossa (Red Onion Inn), run by Michele Pugliese and Romana Schiariti, the specialty is the unapologetically easy purple onion spaghetti. The key ingredient is the area’s famend candy purple onions, known as cipolla rossa, which solely develop alongside the small stretch of shoreline surrounding the metropolis of Tropea. The onions are so candy that, throughout the episode, Tucci bit right into a uncooked one as if it had been an apple.

Il Principe di Scilla is a family-run restaurant in Scilla, Italy, that’s all about the native swordfish, 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 child,” Tucci mentioned as he sampled the contemporary uncooked swordfish with restaurant proprietor Johnny Giordano. Tucci additionally tried scialiatelli alla ghiotta, which is sort of a swordfish ragu. “It’s nothing short of incredible,” Giordano mentioned of the pasta dish.

In the dishes at Qafiz, tucked in the Aspromonte mountains, chef Nino Rossi makes use of native components. He ready for Tucci the signature dessert that helped the restaurant snag a Michelin star: hearth. Inspired by the thought of renewed progress after the 2021 wildfires, the aptly named dish is made of meringue flavored with charcoal, sliced apple and white chocolate foam. “It’s like a million different flavors in there,” Tucci mentioned as he dove in for seconds.

La Collinetta, situated in 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 in the delicate flavors and juices. This historical method comes with a tradeoff: Each dish takes over 4 hours to cook dinner. But Tucci mentioned the ensuing “fall off the bone” lamb was value the wait.

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

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