Tucci in Italy

Stanley discovers how adversity has shaped this famed region and its capital, revealing a history of hardship that has resulted in creative culinary inventions. He explores the dark story behind Campania’s famous tomatoes, reveals how buffalo milk went from zero to hero, and celebrates a once-forgotten wine grape. And on one of its lesser-known islands, Procida, he samples a very different take on pesto that is made with lemons.

Stanley discovers that Sicily is an island of contrasts and multiple influences.

The region of Le Marche sits on the Adriatic coast of Italy, and though it’s lesser known to international tourists, Stanley unearths culinary treasures worthy of recognition. He samples mosciole, plump hand-fished mussels, served in a surprising recipe and discovers three-star Michelin food in a beachside hut. He also tastes vincigrassi, a dish resembling lasagna but regarded as far superior by locals, which originates from one of the earliest cookbooks on record.

Stanley immerses himself in the myths and mysteries of this wild island, discovering a cuisine that’s as unique as its geography. He travels into the hills to reveal the secrets of longevity, shares a seaside pasta meal with royalty, cooks a pig underground, and learns how a much-loved recipe has its roots in ancient “fairy caves.”

Stanley digs into the time-honored recipes of this famous region and discovers how these dishes are being kept alive and reinvigorated for the future. He goes behind bars to meet lawbreakers making high-end cakes, takes Sunday lunch with a Nigerian-born local chef who is renowned for making some of the region’s most protected recipes, and wades into the controversy over the origins of tiramisu.