Stanley takes you through the history and ingredients of Naples famous pizza through finding the freshest mozzarella and the best San Marzano tomatoes. Then, explore the island of Ischia and enjoy spaghetti and zucchini on the Amalfi Coast
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: parmigiano, prosciutto de Parma and traditional balsamic vinegar to name a few.
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.
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.
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.
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.
Tucci visits Sardinia, famous for its harsh, rugged landscapes crystal blue seas, and passionately preserved traditions. He learns how Sardinian food culture varies widely throughout the island.
Stanley Tucci heads to Rome in search of the famous Four Pastas. Stanley orders rigatoni all'amatriciana, samples carbonara and tries a selection of cheeses and sausages made from the sheep and pigs farmed in the region.
Stanley Tucci explores his former home: Tuscany. Stanley does a wine bar crawl, celebrates the importance of the lowly loaf and samples dishes which use stale bread as the key ingredient.