Stanley Tucci takes in the view in Tuscany. Osteria del Treno : After a visit to Lake Como, Tucci and wife Felicity Blunt ventured back to Milan to take in a meal at this restaurant, which Tucci describes as embodying “the history and spirit of Milan like almost nowhere else.” The 2,000-year-old type of cheese is made from the milk of alpine herds, and Tucci found it so inspiring his next stop was to head into the kitchen to make pizzoccheri, a noodle made from buckwheat. The Bitto Center : In the Orobic Alps, Tucci met cheese maker Paolo Ciapparelli, who’s devoted his life to preserving the process behind Bitto Storico Ribelle. Tencitt : Under the expert guidance of Morris Maramaldi, one of Milan’s most in-demand mixologists, Tucci was introduced to a Milanese spin on the martini, with saffron for a twist. With social media star Tess Masazza as his guide, Tucci raised a glass to the Milanese mainstay of the post-work drink. Mag Cafe : Rain or shine, an aperitivo in Milan is a must. With Tucci, he served up Italian food history alongside veal cutlets and risotto, the luxuriously creamy rice dish made with saffron. Ratana’ : Chef Cesare Battisti is known for creating innovative dishes as well as being a master of the classics. While visiting the Lombardy capital in the fourth episode, Tucci soaked in stunning architecture and nightlife as he enjoyed some of the region’s hallmark dishes, including risotto and polenta. ![]() Milan is known for its hard-working culture, but thankfully it’s a city where you can play as hard as you work. ![]() Mixologist Morris Maramaldi shows Stanley Tucci the secret to his martini with a Milanese twist. Accompanied by Fellini’s niece Francesca, Tucci feasted on freshly made bowls of cappelletti and strozzapreti. Osteria Io e Simone : Tucci ended his adventure in the coastal town of Rimini, the birthplace of famed director Federico Fellini. Asioli assists in the cookery classes at this museum dedicated to Artusi. The Giusti family has crafted its signature vinegar from grapes near Modena for more than 400 years.Ĭasa Artusi : Pellegrino Artusi is known as Italy’s culinary godfather, and Tucci turned to Artusi disciple Barbara Asioli to learn how to make his version of Bolognese ragu. Gran Deposito Aceto Balsamico Giuseppe Giusti : Tucci tasted a spoonful of history in the form of traditional balsamic vinegar. They stopped to buy mortadella, the silky pork sausage made with pistachios and peppercorns and dotted with sweet fat. Salumeria Simoni : In Bologna, Tucci lunched and learned with Mattia Santori, one of the leaders of Italy’s Sardines political movement. (It was so delicious, Tucci nearly forgot he was making a TV show!) ![]() Bottura swears by Rosola’s parmigiano, which is made from the milk of local Bianca Modenese cows.Ĭasa Maria Luigia : Bottura and Tucci brought some of Rosola’s ricotta back to Bottura’s hotel-restaurant, where they enjoyed the cheese with local honey, elderflower vinegar and a bit of traditional balsamic vinegar. 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.Ĭaseificio Rosola : Celebrated chef Massimo Bottura led Tucci to this creamery in Zocca, a town about 30 miles outside of Bologna. La Reginella : The humble artichoke, fried until it’s so crisp it’s like candy, contains a world of history, as restaurant owner Italia Tagliacozzo described.īistrot64 : 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. 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. SantoPalato : Along with food critic Katie Parla, Tucci looked inward for this meal – specifically, the innards of chicken and beef. 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. Pommidoro : Tucci’s pasta tour didn’t end there. ![]() They chose rigatoni all’amatriciana, one of Rome’s famous four pastas. But when the maritozzi – brioche-like buns filled with cream – appeared, so did the spoons to dig in.Īrmando al Pantheon : Next, Tucci and della Frattina made their way to Armando al Pantheon for a classic Roman lunch. Bar San Calisto : Tucci and friend Claudia della Frattina stopped by this cafe for espresso.
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