Advanced search

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 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 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.

Stanley Tucci eats and drinks his way around Milan. Here, Stanley enjoys an aperitivo, feels inspired to make pizzoccheri - a noodle made from buckwheat, and enjoys classic Milanese - veal chops and risotto.

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.

Stanley Tucci visits Sicily. Here, Stanley tries a salty crunchy sensation, tastes the grapes grown in the region's unique soils, and reflects on Sicilian hospitality.

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.

Stanley Tucci visits the region that made the dream of unified Italy a reality.

Stanley Tucci visits Umbria, nicknamed "The Green Heart of Italy"; with the highest consumption of pork per capita, Umbria is a carnivore's dream; from wild boar hunts to black truffle farms, Stanley explores all Umbria has to offer.

Stanley Tucci explores how Italian immigration transformed the food scene in his adopted hometown of London; London is a culinary mecca where Italian food from every region gets a chance to shine.

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 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.

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 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.