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Each episode is packed with mouthwatering regional specialties prepared by chefs from across the country.
For those looking to follow in Tucci’s footsteps, below is an episode-by-episode guide to all the restaurants — including local hangouts and Michelin-starred restaurants — that Tucci frequented during the show’s second season.
New episodes air on Sundays at 9 p.m. ET. Missed a week? Catch up here on CNNgo. Season one is available on Discovery+ and here is the list of the places he visited during that six-episode run.
CALABRIA
Of all regions of Italy, Calabria has the most meaning for Tucci. It is his ancestral homeland and a place he had dreamed of visiting since childhood. “I want to get to know the region that my family left behind,” Tucci said during the show. This wild, rugged region forms the “toe” of the country’s boot-shaped peninsula. It is known for its expansive beaches, mountains and regional food, including traditional salami, sweet red onions and chili peppers.
cuti bakery, run by baker Pina Olivetti, it has been serving traditional Calabrian bread – a sourdough bread called pane de cuti – since 1985. The site is located in Marzi, which is known as the Valley of the Wheat. Waved past the bakery, Tucci tried pane di cuti, a 100-year-old recipe. For Tucci and his hungry parents, she also made morsello, a bread bowl filled with sausage and broccoli rabe. This portable meal was once a favorite among farmers and hunters who wanted to take a not-so-small piece home with them wherever they went. Today, this dish is often served at weddings and parties.
Tropea is known 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 see all-new episodes of “Stanley Tucci: In Search of Italy.”
Bee Osteria della Cipolla Rossa (Red Onion Inn), run by Michele Pugliese and Romana Schiariti, its specialty is the unashamedly simple spaghetti with red onions. The main ingredient is the region’s famous sweet red onions called Red onion, that only grow along the small stretch of coastline around the town of Tropea. The onions are so sweet that Tucci bites into a raw bite like it was an apple during the episode.
The Prince of Scilla is a family-run restaurant in Scilla, Italy, which is all about the local swordfish, the most revered or prized sea creature in Calabria – and for a region surrounded by water on three sides, that really says something. “It’s like prosciutto and smoked salmon had a love child,” Tucci said as he sampled the fresh raw swordfish with restaurant owner Johnny Giordano. Tucci also tried scialiatelli alla ghiotta, which is similar to a swordfish ragu. “It’s nothing short of incredible,” Giordano said of the pasta dish.
In the dishes at kafiz, tucked away in the Aspromonte mountains, chef Nino Rossi uses local ingredients. He prepared for Tucci the signature dessert that helped the restaurant snag a Michelin star: fire. Inspired by the idea of regrowth after the 2021 bushfires, the aptly named dish is made from charcoal-flavoured meringue, sliced apple and white chocolate foam. “It’s like a million different flavors in there,” Tucci said as he dug in for a few seconds.
la collinetta, located in the mountain town of Martone, it is run by farmer and chef Pino Trimboli. While Tucci was visiting, Trimboli was making lamb in clay, an ancient Greek dish. The lamb is surrounded by wet clay before being baked to seal in the delicate flavors and juices. This ancient technique has a compromise: each dish takes more than four hours to cook. But Tucci said the resulting “fall of the bone” lamb was worth the wait.
Stanley Tucci’s Italian relatives prepared him a feast of the family’s favorite dishes, including Cittanova-style stockfish. Tune in Sundays at 9 p.m. ET to see all-new episodes of “Stanley Tucci: In Search of Italy.”
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