Tucci in Italy

In Tuscany, where Tucci once lived as a teenager, he samples an unexpected local breakfast, rides out with traditional cowboys, and joins a grand Sienese feast that captures the spirit of the region.

In Lombardy, he explores Italy’s industrial engine through a culinary lens—tasting futuristic farm-to-table menus, investigating one of the world’s most expensive ingredients, and dining at a rest stop that’s anything but average.

Trentino-Alto Adige takes Tucci into new territory: skiing down Alpine slopes, fly fishing glacial rivers, and eating slope-side polenta in a region where Italian and German identities blend in the kitchen.

Abruzzo is rugged and surprising. It’s Tucci’s first time there, and he leans into the wildness—grilling mutton in sheep country, sharing Sunday lunch with a French twist, and tracing the sugary roots of Italy’s iconic confetti almonds.

In Lazio, Tucci steps outside of Rome to explore the region’s rural soul. He tries porchetta from Ariccia, rustic fish soup, and a springtime lamb dish that speaks to a deeper connection between simplicity and seasonality.

Stanley discovers how adversity has shaped this famed region and its capital, revealing a history of hardship that has resulted in creative culinary inventions.

Stanley discovers that Sicily is an island of contrasts and multiple influences, where its multicultural history has left a delicious mark on its food and people.

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.

Stanley immerses himself in the myths and mysteries of this wild island, discovering a cuisine that's as unique as its geography.

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.