Stanley Tucci’s culinary journey in season two of ‘Searching for Italy’ took him across the country, exploring the rich flavors and traditions of Italy’s diverse regions. From the picturesque Italian Riviera to the sun-kissed hills of Puglia, Tucci immersed himself in the local culture, sampling regional specialties and meeting the passionate chefs behind them.
The Italian Riviera
The Italian Riviera, known for its breathtaking views and charming villages, is a culinary gem. Tucci visited Cracco Portofino, a Michelin-starred restaurant run by Carlo Cracco, where he savored traditional Ligurian dishes like pansotti pasta with preboggion and walnut sauce. ‘It’s very different than anything I’ve ever tasted,’ Tucci exclaimed, highlighting the unique flavors of the region.
Tucci also stopped by Il Genovese, a local institution famous for its hand-crushed pesto. Chef Roberto Panizza, the ‘King of Pesto,’ treated Tucci to a pasta dish showcasing the delectable green sauce. ‘So humble, this dish. So humble, just like me,’ Tucci joked, appreciating the simplicity and elegance of the dish.
In Genoa, Tucci visited Antico Forno della Casana, a historic bakery renowned for its signature dimpled focaccia. Food writer Laurel Evans praised the bakery’s bread, saying it’s ‘some of the best focaccia in the region.’ Tucci sampled the local staple, enjoying it upside down to experience the full flavor profile.
Puglia
Puglia, a region famous for its fragrant olive oil, beautiful vegetables, and delicious cheeses, is a culinary treasure trove. Tucci visited Urban Bistrot in Bari, where chef Celso Laforgia served him pasta all’assassina, a spicy and charred dish made with olive oil and spices. ‘Honestly, I’ve never seen anything like that before,’ Tucci said, impressed by the chef’s creativity.
At Antichi Sapori in Montegrosso, Tucci savored the signature dish of burnt gain orecchiette in a fava bean cream, served with burrata cheese and charred black olives. Chef Pietro Zito explained that the balance of flavors is key to this dish, and Tucci wholeheartedly agreed, devouring the dish with enthusiasm.
In the hilltop town of Cisternino, Tucci visited Trattoria Bere Vecchie, a butcher shop that cooks meats on the spot. Young restaurateur Vito Zurlo treated Tucci to bombette and gnumareddi, both made with local ingredients and cooked to perfection.
Sardinia
Sardinia, the most remote region of Italy, boasts a unique culinary identity shaped by its history and geography. Tucci visited Fradis Minoris, a restaurant with a sustainable menu that earned it a coveted Michelin Green Star. Chef Francesco Stara made fregola ai frutti di mare, a local staple featuring a North African-inspired couscous-like pasta.
In the medieval city of Alghero, Tucci stopped by Al Forno, a small bakery famous for its panada, a type of Sardinian savory pie. ‘Oh my God!’ Tucci exclaimed, delighted by the combination of Italian and Spanish flavors in this dish.
At Mabrouk, a former 16th-century monastery turned restaurant, Tucci savored the regionally popular lobster a la Catalana. Chef Antonietta Salaris added lobster eggs to the sauce, creating a salty sweetness that left Tucci speechless.
Finally, in the ancestral village of Battista, Tucci visited Arimani, a culinary school where she cooked her own lunch before feasting. Chef Simonetta Bazzu has dedicated her life to preserving Sardinia’s traditional cuisine and ancient recipes, and Tucci was grateful for the opportunity to experience them firsthand.
