“Stanley Tucci: Finding Italy” – 5 Popular Recipes

(CNN) – It’s hard to get enough of delicious Italian dishes.

Season 2 of “Stanley Tucci: The Quest for Italy” has viewers drooling once again over the food made by chefs across the country. Some home cooks have even tried to replicate those dishes at home.

Just in case you didn’t quite measure up your attempts, CNN has rounded up recipes from the chefs behind some of the delicacies from Season 2.

Here are five recipes many viewers may be eager to recreate at home.

Recipes are listed in US and metric sizes and have been adapted for home use by a restaurant or chef.

A classic black gun

Risotto with black ink and squid

(risotto with squid ink)

Recipe courtesy of Giovanni “Gianni” Scapin

Venice is a magical, mysterious and romantic place – but let’s talk about the elephant in the room: it’s notorious for bad food.

Born and raised in the city, Chef Giovanni “Gianni” Scapin was eager to prove the stereotype wrong. To showcase the best of Canales and the surrounding lake, he crafted the classic Venetian black ink dish with squid.

The ink from the squid stains the risotto a stunning black shade.

revalent / Adobe Stock

squid (dark brown In Italian) it is the cousin of squid and octopus. And squid ink is an essential ingredient.

“Precious ink is used to stain the risotto black, making the dish as theatrical as the gun itself,” Tucci explained.

This risotto is so great that some of its neighbors claim to be their invention. It is impossible to know for sure who made the dish, but in the Venetian cookbook, the ink was dry for a very long time.

Chef Giovanni “Gianni” Scapin shows Stanley Tucci how to make a classic Venetian: black ink risotto with cuttlefish. Don’t miss “Stanley Tucci: The Search for Italy” on CNN Sundays at 9 p.m. ET.

Risotto Tochi called “Revelation”

Risotto with grana padano cream and reduced beer and coffee

(risotto with grana padano cream, reduce beer and coffee)

Recipe courtesy of Christian and Manuel Costardi

Piedmont, a region in northwestern Italy, revolves around the risotto. The heart of this food tradition is the city of Vercelli, where rice cookers Restaurants specializing in risotto are all over the place. One of the best places to try it in Italy’s rice capital, Christian & Manuel Restaurant, is located in the back of a 1960s tourist hotel called the Cinzia Hotel.

The restaurant is run by two brothers who give this dish a modern twist. Christian and Manuel Costardi’s signature version is a risotto with creamy grana padano and reduced beer and coffee. It’s supposed to taste like a cappuccino or tiramisu, but risotto is all in one.

Stanley Tucci Looking for Risotto Piedmont Oregis Films_00001226

Risotto With Grana Padano Cream, Beer Reduction and Coffee is a signature dish at Christian and Manuel Restaurant in Vercelli, in the Piedmont region of Italy.

Inspired by Andy Warhol’s “Campbell Soup Cans,” the Costaardi brothers playfully present their specialty in individual metal cans.

The chefs’ unique risotto has earned them a Michelin star.

“It changes everything I thought about risotto,” Tucci said. “This is an advertisement. This is a thousand things in one box. Awesome!”

Two brothers serve up risotto in original ways, and their innovative approach has earned them a Michelin star. Don’t miss “Stanley Tucci: Searching for Italy” on CNN Sundays at 9PM EST/PT.

This fondue is so delicious, it requires a spoon

Fondue Valdostana

(Aosta Valley Fondue)

Recipe courtesy of Lorella Tamone of Alpage

The Swiss are famous for fondue, but their neighbors in Italy have their own take on this delicious, melted cheese dish. it’s called fondue.

Stanley Tucci is looking for the origins of Fondota Italy

Bartender and local teacher Cecilia Lazarotto and Stanley Tucci at Alpage.

Instead of Emmentaler and Gruyère, Italians in the Valle d’Aosta region use only one cheese: Fontina.

Fontina is a creamy semi-hard cheese with a light and nutty flavour.

“Italian fontina cheese from sweet-grass-fed cows high in these mountains makes fondue so luscious that it doesn’t need the white wine they add in France or Switzerland,” Tucci said.

“Oh, my God, that’s so good,” Tucci said while amused. fondue In the Alpage Restaurant at the foot of the Matterhorn. “Very delicious!”
In the second season of “Stanley Tucci: In Search of Italy,” Tucci travels to the Alps and tries the fondue that his neighbors are famous for. But the Italian version is called Fonduta. New episodes airing on CNN Sunday at 9PM EST/PT.

Famous black truffle show

Absolute Bosco

(Essence of the Woods Pasta with porcini and truffle)

Recipe provided by Alice Caporicci of La Cucina

The Umbria region of central Italy is one of Italy’s main producers of the highly sought-after black truffle, an aromatic earthy fungus famous throughout the world. The traditional method of truffle hunting with dogs and a lot of digging in the mountainous terrain can be difficult to maintain.

Stanley Tucci researches the origins of Italian truffle pasta

Stanley Tucci watches Alice Caporicci prepare her specialty of truffle pasta at La Cucina in San Pietro a Pettine in Umbria.

Carlo Caporicchi was able to catch truffles and turn them into truffle cultivation on his family’s farm, San Pietro a Petén. Using a method that takes more than five years to complete, Caporicci is able to produce black truffles that he said are identical to their counterparts in the wild. His daughter, Alice Caporici, incorporates her family’s produce into the dishes at the estate’s restaurant, La Cucina.

The Essence of the Woods Pasta, also known as Absolute BoscoIt combines the delicious flavors of beetroot, porcini mushrooms, and black garlic to create a mouthwatering pasta sauce that complements but doesn’t beat the star of the show—lots of truffles.

“A fitting conclusion,” Tucci concluded, “a celebration of Carlo, Alice, the future of truffles, and perhaps the future of Umbrian cuisine.”

Stanley Tucci sampled the assoluto di bosco, which translates to the essence of the forest. This pasta dish features porcini and truffles. Don’t miss all the new episodes of “Stanley Tucci: Searching for Italy” on Sundays at 9PM EST/PT.

Pizza Pan from a family-run Italian pizzeria

Badilino pizza
(cast iron pizza)

Recipe courtesy of Adriano and Alfredo Lazzeri from El Cavalier Restaurant

Most people think of Pizza Pan Pizza and think of huge American pizza chains, but one family-run Italian pizzeria has been baking this classic pizza for over 60 years.

When Adriano Lazzeri’s father opened Il Cavaliere in 1958, pizzeria al badilino (which means “pizza in a little skillet”) was an entirely new concept. The restaurant in Turin, Italy, catered to the factory workers who worked in it.

The base is a traditional Tuscan crust inspired by the region where Lazzeri’s father grew up.

Customers can customize toppings when ordering an Al Badelino pizza at Il Cavaliere in Turin.

Customers can customize toppings when ordering an Al Badelino pizza at Il Cavaliere in Turin.

“Fryer pizza has a very long fermentation period, in fact the dough is prepared in the morning, it is spread in the pan and with tomato sauce, it is left to marinate for many hours. So, once cooked in an old wood-burning oven, the leftover pizza is crunchy, easily digestible and very tasty,” explains the website. The restaurant is online.

Each pan pizza is a personal mini pizza. Each customer has to load it with their own layer. When Tucci visited the restaurant during the filming of the second season of “Stanley Tucci: In Search of Italy,” he chose sausage as his cover. He also added anchovies, per Chef Lazziere’s recommendation.

“Usually I like very thin pizza, but it is very tasty and creamy,” Tucci said after trying the dish.

Stanley tastes delicious pizza in Piedmont, so will you turn him from a fan of thin crust? Don’t miss new episodes of “Stanley Tucci: In Search of Italy” this Sunday at 9 PM ET.

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