April 15, 2021

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

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(CNN) — After watching “Stanley Tucci: Searching for Italy,” you’ll undoubtedly search for something to eat.

Every episode is stuffed with regional specialties, prepared in family kitchens and scenic restaurants alike.

Below is an episode-by-episode guide to where you can find some of the dishes Tucci eagerly samples on-screen. Check back each week for updates, and watch “Stanley Tucci: Searching 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 about the history of pizza in Naples.

CNN

In the premiere episode, Tucci travels to Campania, a region whose volcanic landscape contributes to its stunning local produce. From buffalo mozzarella to lemons on the Amalfi Coast, local cooks make the most of the bounty.

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

  • Pizza Fritte de Fernanda: Professor Elisabetta Moro introduced Tucci to this fried pizza purveyor, where they snacked on hot bundles filled with pork and ricotta.

  • Pizzeria la Notizia: Enzo Coccia, who made Tucci a classic pizza in the episode, actually wrote the globally recognized standards on making the best Neapolitan pizza. You’ll find his Michelin-recognized work here.

  • Chiku: While in Scampia, Tucci visited this eatery “in which Neapolitan and Balkan cuisine find a fusion and a common dimension,” as Chiku describes.

  • Il Focolare: Tucked away on the island of Ischia, a ferry’s ride away from Naples, this restaurant draws crowds thanks to its coniglio all’ischitana, made with local wild rabbit.

  • Pasticceria Sal De Riso: When life gives pastry chef Sal De Riso Amalfi Coast lemons, he makes a revolutionary confection called a lemon delight cake. (The key to the dessert’s “delight”? Lots and lots of cream.)

In Minori, a town along Italy’s Amalfi Coast, Stanley Tucci samples lemons he calls the best in the world. Watch “Stanley Tucci: Searching 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 of Rome's famous four pastas.

Stanley Tucci and Daniele “Don Pasta” De Michele tracked down a blissful rendition of one of Rome’s famous four pastas.

CNN/Raw

Our second stop on “Searching for Italy” is the capital city Rome, an ancient metropolis whose culinary delights are sometimes overshadowed by more gastronomically famous neighbors.

But from sweet maritozzi to the perfect forkful of carbonara, Rome is where you can find great food from sunup to sundown — if, as Tucci says in the episode, you know where to look.

Carbonara may be the most beloved of Rome’s famous four pastas. For more, watch “Stanley Tucci: Searching for Italy” Sundays at 9 p.m. ET/PT.

Bar San Calisto: Tucci and friend Claudia della Frattina stopped by this cafe for espresso. But when the maritozzi — brioche-like buns filled with cream — appeared, so did the spoons to dig in.
Armando al Pantheon: Next, Tucci and della Frattina made their way to Armando al Pantheon for a classic Roman lunch. They chose rigatoni all’amatriciana, one of Rome’s famous four pastas.
Pommidoro: Tucci’s pasta tour didn’t end there. Accompanied by chef, historian and DJ Daniele di Michele, Tucci ventured to this restaurant in search of soul-satisfying carbonara, made with guanciale, pecorino, black pepper and eggs.
SantoPalato: Along with food critic Katie Parla, Tucci looked inward for this meal — specifically, the innards of chicken and beef. At this offal restaurant, run by chef Sarah Cicolini, Tucci and Parla enjoyed a frittata with mashed chicken offal; Roman tripe cooked in tomatoes; wagyu heart tartare; and oxtail meatball with peanut, wild celery and cocoa powder sauce.
Bistrot64: The beauty of cacio e pepe is in its simplicity; with so few ingredients, the work of a master can be tasted from the first bite. As Tucci learned in his final stop this episode, Japanese chef Kotaro Noda of Bistrot64 has gotten the balance of pasta, cheese and pepper just right.

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

Bologna

Tucci explores Bologna, seen by many as the food capital of Italy. Watch February 28.

Milan

Tucci eats and drinks his way around Milan, enjoying an aperitivo and feeling inspired to make pizzoccheri — a noodle made from buckwheat. Watch March 7.

Tuscany

Tucci explores his former home of Tuscany with a wine bar crawl and a celebration of the lowly loaf. Watch March 14.

Sicily

Tucci visits Sicily, where he tries a salty crunchy sensation and reflects on Sicilian hospitality. Watch March 21.

2021-02-21 22:59:38

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