(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.
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
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.
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
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.
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!”
This fondue is so delicious, it requires a spoon
(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.
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.
Famous black truffle show
(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 watches Alice Caporicci prepare her specialty of truffle pasta at La Cucina in San Pietro a Pettine in Umbria.
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.”
Pizza Pan from a family-run Italian pizzeria
(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.
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.
“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.