‘Stanley Tucci: Searching for Italy’: What’s on the menu

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(CNN) — After watching “Stanley Tucci: Looking for Italy,” you may undoubtedly seek for one thing to eat.

Each episode is filled with regional specialties, ready in household kitchens and scenic eating places alike.

Under is an episode-by-episode information to the place you will discover among the dishes Tucci eagerly samples on-screen. Examine again every week for updates, and watch “Stanley Tucci: Looking for Italy” Sundays at 9 p.m. ET/PT. Missed an episode? Catch up here on CNNgo.

NAPLES AND THE AMALFI COAST

Stanley Tucci speaks with professor Elisabetta Moro about the history of pizza in Naples.

Stanley Tucci speaks with professor Elisabetta Moro in regards to the historical past of pizza in Naples.

CNN

Within the premiere episode, Tucci travels to Campania, a area whose volcanic panorama contributes to its beautiful native produce. From buffalo mozzarella to lemons on the Amalfi Coast, native cooks profit from the bounty.

Stanley Tucci visits one in all Italy’s best cheese makers to see him work his magic with mozzarella. Watch “Stanley Tucci: Looking for Italy” Sundays at 9 p.m. ET/PT.

Pizza Fritte de Fernanda: Professor Elisabetta Moro launched Tucci to this fried pizza purveyor, the place they snacked on sizzling bundles full of pork and ricotta.

Pizzeria la Notizia: Enzo Coccia, who made Tucci a basic pizza within the episode, truly wrote the globally acknowledged requirements on making the perfect Neapolitan pizza. You may discover his Michelin-recognized work right here.

Chiku: Whereas in Scampia, Tucci visited this eatery “wherein Neapolitan and Balkan delicacies discover a fusion and a standard dimension,” as Chiku describes.

Il Focolare: Tucked away on the island of Ischia, a ferry’s journey from Naples, this restaurant attracts crowds because of its coniglio all’ischitana, made with native wild rabbit.

In Minori, a city alongside Italy’s Amalfi Coast, Stanley Tucci samples lemons he calls the perfect on the planet. Watch “Stanley Tucci: Looking for Italy” Sundays at 9 p.m. ET/PT.

ROME

Stanley Tucci and Daniele “Don Pasta” De Michele tracked down a blissful rendition of one in all Rome’s well-known 4 pastas.

CNN/Uncooked

Our second cease on “Looking for Italy” is the capital metropolis Rome, an historical metropolis whose culinary delights are typically overshadowed by extra gastronomically well-known neighbors.

However from candy maritozzi to the proper forkful of carbonara, Rome is the place you will discover nice meals from sunup to sunset — if, as Tucci says within the episode, you realize the place to look.

Carbonara often is the most beloved of Rome’s well-known 4 pastas. For extra, watch “Stanley Tucci: Looking for Italy” Sundays at 9 p.m. ET/PT.

Bar San Calisto: Tucci and buddy Claudia della Frattina stopped by this cafe for espresso. However when the maritozzi — brioche-like buns full of cream — appeared, so did the spoons to dig in.

Armando al Pantheon: Subsequent, Tucci and della Frattina made their option to Armando al Pantheon for a basic Roman lunch. They selected rigatoni all’amatriciana, one in all Rome’s well-known 4 pastas.

Pommidoro: Tucci’s pasta tour did not finish there. Accompanied by chef, historian and DJ Daniele di Michele, Tucci ventured to this restaurant looking for soul-satisfying carbonara, made with guanciale, pecorino, black pepper and eggs.

SantoPalato: Together with meals critic Katie Parla, Tucci seemed inward for this meal — particularly, the innards of hen and beef. At this offal restaurant, run by chef Sarah Cicolini, Tucci and Parla loved a frittata with mashed hen offal; Roman tripe cooked in tomatoes; wagyu coronary heart tartare; and oxtail meatball with peanut, wild celery and cocoa powder sauce.

Bistrot64: The fantastic thing about cacio e pepe is in its simplicity; with so few elements, the work of a grasp could be tasted from the primary chunk. As Tucci realized in his ultimate cease this episode, Japanese chef Kotaro Noda of Bistrot64 has gotten the stability of pasta, cheese and pepper good.

In Rome, Stanley Tucci watches as rigatoni all’amatriciana is made with the important thing ingredient of guanciale, the fatty cheek of a pig. For extra, watch “Stanley Tucci: Looking for Italy” Sundays at 9 p.m. ET/PT.

BOLOGNA

Stanley Tucci learns tips on how to make Bolognese ragu from prepare dinner Barbara Asioli.

The third episode of “Looking for Italy” is all in regards to the riches of the Emilia-Romagna area, which is dwelling to 44 protected meals merchandise — greater than another area within the nation. Whereas Bologna is called the meals capital of Italy, Tucci found culinary wonders all through the world.

Stanley Tucci learns tips on how to make the primary recorded recipe of Bolognese ragu, which requires onion, carrot, veal and bacon — however no tomato sauce and butter as an alternative of oil. Watch “Stanley Tucci: Looking for Italy” Sundays at 9 p.m. ET/PT.

Caseificio Rosola: Celebrated chef Massimo Bottura led Tucci to this creamery in Zocca, a city about 30 miles outdoors of Bologna. Bottura swears by Rosola’s parmigiano, which is comprised of the milk of native Bianca Modenese cows.

Casa Maria Luigia: Bottura and Tucci introduced a few of Rosola’s ricotta again to Bottura’s hotel-restaurant, the place they loved the cheese with native honey, elderflower vinegar and a little bit of conventional balsamic vinegar. (It was so scrumptious, Tucci almost forgot he was making a TV present!)

Salumeria Simoni: In Bologna, Tucci lunched and realized with Mattia Santori, one of many leaders of Italy’s Sardines political movement. They stopped to purchase mortadella, the silky pork sausage made with pistachios and peppercorns and dotted with candy fats.

Gran Deposito Aceto Balsamico Giuseppe Giusti: Tucci tasted a spoonful of historical past within the type of conventional balsamic vinegar. The Giusti household has crafted its signature vinegar from grapes close to Modena for greater than 400 years.

Casa Artusi: Pellegrino Artusi is called Italy’s culinary godfather, and Tucci turned to Artusi disciple Barbara Asioli to discover ways to make his model of Bolognese ragu. Asioli assists within the cookery courses at this museum devoted to Artusi.

Osteria Io e Simone: Tucci ended his journey within the coastal city of Rimini, the birthplace of famed director Federico Fellini. Accompanied by Fellini’s niece Francesca, Tucci feasted on freshly made bowls of cappelletti and strozzapreti.

Stanley Tucci tries cappelletti, pasta parcels formed like a priest’s hat which can be historically eaten in broth on Christmas Day. Watch “Stanley Tucci: Looking for Italy” Sundays at 9 p.m. ET/PT.

MILAN

Mixologist Morris Maramaldi exhibits Stanley Tucci the key to his martini with a Milanese twist.

CNN

Milan is understood for its hard-working tradition, however fortunately it is a metropolis the place you may play as onerous as you’re employed. Whereas visiting the Lombardy capital within the fourth episode, Tucci soaked in beautiful structure and nightlife as he loved among the area’s hallmark dishes, together with risotto and polenta.

Stanley Tucci learns the story behind this basic Milan rice dish. For extra, watch “Stanley Tucci: Looking for Italy” Sundays at 9 p.m. ET/PT.

Ratana’: Chef Cesare Battisti is understood for creating revolutionary dishes in addition to being a grasp of the classics. With Tucci, he served up Italian meals historical past alongside veal cutlets and risotto, the luxuriously creamy rice dish made with saffron.

Mag Cafe: Rain or shine, an aperitivo in Milan is a should. With social media star Tess Masazza as his information, Tucci raised a glass to the Milanese mainstay of the post-work drink.

Tencitt: Below the knowledgeable steering of Morris Maramaldi, one in all Milan’s most in-demand mixologists, Tucci was launched to a Milanese spin on the martini, with saffron for a twist.

The Bitto Center: Within the Orobic Alps, Tucci met cheese maker Paolo Ciapparelli, who’s devoted his life to preserving the method behind Bitto Storico Ribelle. The two,000-year-old sort of cheese is comprised of the milk of alpine herds, and Tucci discovered it so inspiring his subsequent cease was to move into the kitchen to make pizzoccheri, a noodle comprised of buckwheat.

Osteria del Treno: After a go to to Lake Como, Tucci and spouse Felicity Blunt ventured again to Milan to absorb a meal at this restaurant, which Tucci describes as embodying “the historical past and spirit of Milan like virtually nowhere else.”