Florence stanley1/3/2023 ![]() He samples pecorino cheese, food cooked with offal (the “quinto quarto” or “fifth quarter”), and learns about Rome’s Jewish history and cooking heritage. Tucci travels to Rome to taste its “Big 4” pastas - Amatriciana, Cacio e Pepe, Gricia, and Carbonara. Hotels in Massa Lubrense – Amalfi Coast – Italyīook a food tour of Naples and the Amalfi Coast! Check out Context Travel’s Savoring Naples Food Tour or these Campania Food and Wine Tours. His eponymous pasticceria is where the decadent Delizia al Limone dessert, made with local Amalfi lemons, was born. Tucci’s last stop in the Naples episode is in Minori, home of pastry chef Sal de Riso. Lo Scoglio also has a hotel where I plan to someday stay and eat my weight in that zucchini dish. Tucci’s favorite dish at Lo Scoglio is Spaghetti con le zucchine alla Nerano, a recipe that he and his wife have tried to recreate for years after first visiting. Run by the De Simone family, Lo Scoglio is a seaside restaurant on the Bay of Nerano. Ischia, and this restaurant in particular, is renowned for its rabbit dish coniglio all’ischitana. Tucci travels to the island of Ischia to visit Il Focolare, a restaurant up in the hills. A truly wonderful initiative that has me intrigued… Ischia What started out as an effort to assist the local Romani population and others living in poverty in Scampia, Chikù has become a food destination for those who want to try a fusion of Neapolitan food mixed with flavors from its immigrants’ cuisines. Back in Naples, Tucci learns about the Neapolitan tradition of paying forward a coffee for someone who may need it later. Here Tucci samples world-famous San Marzano tomatoes and learns, from Zio Vincenzo, that San Marzano tomatoes can only be grown in this area of Italy where the soil has been made fertile by Mount Vesuvius. There are many dairy farms like this in the area around Paestum. Here Tucci sees the dairy farm and factory where mozzarella di bufala is made. Enzo takes Stanley for a visit to the Campanian countryside to gather ingredients for pizza. UNESCO recognized the Art of the Neapolitan Pizzaiolo in 2017 as an intangible cultural heritage. This pizzeria, which has two locations, is run by Enzo Coccia, Italy’s premier pizzaiolo. Pizzeria Brandi opened in 1780, making it the oldest pizzeria in Naples. Tucci and his guide Elisabetta Moro then have a brief pizza lunch at historic Pizzeria Brandi, where pizzaiolo (pizza maker) Raffaele Esposito cooked up the first Pizza Margherita in honor of Queen Margherita of Italy. Naples’ “pizza before there was pizza,” made by Fernanda, the city’s most famous friggitoria. He also ventures for a family meal on the island of Ischia and a delicious dessert on the Amalfi Coast. Stanley Tucci explores pizza in Naples, which includes side trips to a cheese factory for mozzarella and a farm for San Marzano tomatoes. Where Does Stanley Tucci Go in Season 2? Episode 1: Naples and the Amalfi Coast.Where Can You Watch Searching for Italy?. ![]()
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