All the restaurants visited by Stanley Tucci in season 2 of “In search of Italy”

Each episode is jam-packed with mouth-watering regional specialties prepared by chefs from across the country.

For those wishing to follow in Tucci’s footsteps, below is an episode-by-episode guide to all the restaurants – including local hangouts and Michelin-starred establishments – that Tucci visited during the second season of the movie. ’emission.

New episodes air Sundays at 9 p.m. ET. Missed a week? Catch up here on CNNgo. The first season is available on Discovery+ and here is the list of places he visited during this six episode run.


Of all the regions of Italy, Calabria is the one that has the most meaning for Tucci. It is his ancestral homeland and a place he dreamed of visiting since he was a child. “I want to know the area my family left behind,” Tucci said on the show. This wild and rugged region forms the “foot” of the country’s boot-shaped peninsula. It is known for its vast beaches, mountains and regional dishes, including traditional salami, sweet red onions and chili peppers.
Panificio Cuti, run by baker Pina Olivetti, has been serving traditional Calabrian bread – a sourdough bread called pane de cuti – since 1985. The place is located in Marzi, known as the Wheat Valley. When Tucci passed by the bakery, he tried pane di cuti, a 100-year-old recipe. For Tucci and her starving parents, she also made morsello, a bowl of bread filled with sausage and broccoli. This portable meal was once a favorite among farmers and hunters who wanted to take a not-so-small piece of home with them wherever they went. Today, this dish is often served at weddings and celebrations.
Tropea is famous for its red onions. They are so sweet that they can be served in pasta, preserves and ice cream. Tune in Sundays at 9 p.m. ET to watch all-new episodes of “Stanley Tucci: Searching for Italy.”
To Osteria della Cipolla Rossa (Red Onion Inn), run by Michele Pugliese and Romana Schiariti, the specialty is simple red onion spaghetti. The key ingredient is the region’s famous sweet red onion, called cipolla rossa, which only grows along the small coastal strip surrounding the town of Tropea. Onions are so sweet that, during the episode, Tucci bit into a raw as if it were an apple.
The principle of Scilla is a family restaurant in Scilla, Italy, dedicated to the local swordfish, Calabria’s most respected or prized sea creature – and for an area surrounded by water on three sides, that really means something. . “It’s like prosciutto and smoked salmon had a love child,” Tucci said as he enjoyed the fresh raw swordfish with restaurant owner Johnny Giordano. Tucci also tried the scialiatelli alla ghiotta, which resembles a swordfish stew. “It’s just amazing,” Giordano said of the pasta dish.
In the dishes Qafiz, nestled in the mountains of Aspromonte, chef Nino Rossi uses local ingredients. He cooked for Tucci the signature dessert that helped the restaurant earn a Michelin star: fire. Inspired by the idea of ​​renewed growth after the fires of 2021, the aptly named dish features a charcoal-flavored meringue, apple slices, and white chocolate mousse. “It’s like a million different flavors in there,” Tucci said, diving for a few seconds.
The Collinette, located in the mountain town of Martone, is run by farmer and chef Pino Trimboli. During Tucci’s visit, Trimboli made clay lamb, an ancient Greek dish. The lamb is surrounded by moist clay before being cooked to seal in the delicate flavors and juices. This age-old technique comes with a trade-off: each dish takes more than four hours to cook. But Tucci said the resulting “fall off the bone” lamb was worth the wait.
Stanley Tucci’s Italian parents cooked him a feast of family favorites, including Cittanova-style stockfish. Tune in Sundays at 9 p.m. ET to watch all-new episodes of “Stanley Tucci: Searching for Italy.”

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