Stanley Tucci: Searching for Italy
Academy Award nominee Stanley Tucci travels across Italy to discover the secrets and delights of the country's regional cuisines.
Venice
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Stanley explores the city's fascinating food culture due to its aquatic environment, as well as the countless influences from around the world throughout its vast and storied history.
Umbria
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Stanley Tucci visits Umbria, nicknamed "The Green Heart of Italy"; with the highest consumption of pork per capita, Umbria is a carnivore's dream; from wild boar hunts to black truffle farms, Stanley explores all Umbria has to offer.
London
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Stanley Tucci explores how Italian immigration transformed the food scene in his adopted hometown of London; London is a culinary mecca where Italian food from every region gets a chance to shine.
Calabria
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Tucci discovers the history of beautiful and troubled Calabria, Italy, as well as the history of his own family; joined by his parents and Italian relatives, he reflects on the inspiration people draw from Calabria and why those who leave return.
Sardinia
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Tucci visits the island of Sardinia, Italy, famous for its harsh, rugged landscape, crystal blue ocean, and passionately preserved traditions; Tucci learns how Sardinian food culture varies wildly throughout the island.
Puglia
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Tucci visits Puglia, a region famous for its fragrant olive oil, beautiful vegetables, cheeses, and durum wheat; he discovers how the Pugliese own their past and embrace the future on their own terms.
Liguria
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Tucci visits the Italian Riviera famous for the glamor of Portofino and fishing villages of the Cinque Terre; he tries Genoese pesto and discovers how Ligurians have learned to adapt to life in the difficult landscape.
Naples and the Amalfi Coast
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Feasting on pizza in Naples; finding the freshest mozzarella and the best San Marzano tomatoes; enjoying spaghetti and zucchini.
Bologna
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Stanley Tucci explores Bologna, seen by many as the food capital of Italy; the region of Emilia-Romagna is home to globally renowned protected food products.
Milan
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In Milan, Stanley enjoys an aperitivo and makes pizzoccheri; classic Milanese veal chops and risotto.
Tuscany
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Stanley explores his former home of Tuscany; he participates in a wine bar crawl, celebrates the importance of the lowly loaf and samples dishes which use stale bread as the key ingredient.
Sicily
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In Sicily, Stanley tastes the grapes grown in the region's unique soils and reflects on Sicilian hospitality.