\n Editor\u2019s Note: <\/b>\u201cStanley Tucci: Searching for Italy<\/a>\u201d is available now on CNNgo<\/a> and Discovery+<\/a>.\n<\/p>\n \n \n You\u2019ll no doubt be hungry after watching the wanderlust-inducing \u201cStanley Tucci: Searching for Italy.\u201d<\/a>\n <\/p>\n \n Every episode is chock-full of mouthwatering regional specialties prepared by chefs all over the country.\n <\/p>\n \n For those wanting to follow in Stanley Tucci<\/a>\u2019s footsteps, below is an episode-by-episode guide to all the restaurants \u2014 including local hangouts and Michelin-starred establishments \u2014 the actor visited during the show\u2019s second season.\n <\/p>\n \n The Italian Riviera<\/a> is widely considered to be the most glamorous and picturesque coastline in Europe. Portofino and Cinque Terre, located in Liguria, are two of Italy\u2019s most visited destinations. With its steep cliffs and wild countryside softened by sporadic villages of candy-colored houses, this idyllic strip of mountainous land has breathtaking views. The harshness of the land has made the people inventive. It\u2019s Liguria we have to thank for pesto, one of Tucci\u2019s favorite things. <\/p>\n ‘Don’t laugh at me’: Tucci makes traditional ravioli\n <\/p>\n<\/p><\/div>\n ‘Don’t laugh at me’: Tucci makes traditional ravioli<\/p>\n<\/p><\/div>\n 00:56 \n Cracco Portofino<\/strong><\/a> is run by Carlo Cracco \u2014 one of Italy\u2019s most famous, Michelin-starred chefs.<\/a> His menu features dishes that are linked to the land. For Tucci, he cooked the traditional Ligurian dish of ravioli-like pansotti pasta with a mixture of greens and herbs called preboggion and walnut sauce. \u201cIt\u2019s very different than anything I\u2019ve ever tasted,\u201d Tucci said as he raved about the meal.\n <\/p>\n \n Il Genovese<\/strong><\/a> is known for its pesto, which is crushed by hand in an ancient mortar. Chef Roberto Panizza, known as the King of Pesto and the founder of the Pesto World Championship,<\/a> made Tucci a pasta dish to showcase the delectable green sauce.<\/a> He added green beans and potatoes to the pasta to make it extra creamy. \u201cSo humble, this dish. So humble, just like me,\u201d Tucci joked.\n <\/p>\n ‘This is going to blow your mind’: Tucci challenged to dip his focaccia\n <\/p>\n<\/p><\/div>\n ‘This is going to blow your mind’: Tucci challenged to dip his focaccia<\/p>\n<\/p><\/div>\n 01:26 \n Antico Forno della Casana<\/strong><\/a> makes some of the best focaccia in the region, according to food writer Laurel Evans. The bread with its signature dimples is a working-class staple that originated in Genoa. The local trick is to eat it upside down so the salt hits your tongue first and the rest of the flavors follow.\n <\/p>\n Feast your eyes on the most elaborate salad you’ve ever seen\n <\/p>\n<\/p><\/div>\n Feast your eyes on the most elaborate salad you’ve ever seen<\/p>\n<\/p><\/div>\n 00:56 \n The Cook<\/strong><\/a> is the hot new restaurant of chef Ivano Ricchebono that is situated in a 14th-century palazzo in Genoa. \u201cWow! Wow! Wow!\u201d Tucci exclaimed as he walked inside and took in the architecture. Ricchebono specializes in seasonal and local ingredients. Tucci came to try corzetti, a Genoese pasta, and cappon magro, <\/a>an ornate seafood dish. When cappon magro hit the table, Tucci was in awe of the presentation.\n <\/p>\n \n Ittiturismo,<\/strong><\/a> built into the cliffs of Cinque Terre, is both a family home and their restaurant. The head chef is the son, Pietro Galletti, who cooks the fresh fish foraged by his father, Guido. Tucci joined the family for lunch on their terrace. They feasted on pasta with fish sauce and fried anchovies stuffed with cheese and herbs then covered in breadcrumbs.\n <\/p>\n \n Puglia is famous for its fragrant olive oil, beautiful vegetables, delicious cheeses and flavorful durum wheat. Frequently called the boot of Italy, this southern region represents the nation\u2019s culinary scene at its most fundamental \u2014 simple, fresh, locally produced cuisine. Despite being one of Italy\u2019s poorest regions, Puglia is coming into its own, and Tucci discovers that there\u2019s a newfound pride in its gastronomic roots.\n <\/p>\n Tucci: This goes against everything I know about pasta\n <\/p>\n<\/p><\/div>\n Tucci: This goes against everything I know about pasta<\/p>\n<\/p><\/div>\n 02:19 \n At Urban Bistrot<\/strong><\/a> in Bari, chef Celso Laforgia cooks up pasta all\u2019assassina (assassin pasta).<\/a> The spicy and charred dish is made by putting the pasta in a pan with olive oil and spices \u2014 but no water \u2014 until it\u2019s burnt and crispy. \u201cHonestly, I\u2019ve never seen anything like that before,\u201d Tucci said. \u201cAnd I\u2019ve been around too.\u201d According to Laforgia, the dish got its name after the first person who tried it called the chef a killer because it was so spicy.\n <\/p>\n \n With a name that means \u201cancient flavors,\u201d Antichi Sapori <\/strong><\/a>in Montegrosso is known for transforming simple, humble ingredients into world-class cuisine. Such is the case with its signature dish, burnt gain orecchiette in a fava bean cream served with burrata cheese and charred black olives. Fava beans are a favorite in Puglia; they add a smooth, creaminess to the pasta. \u201cIt\u2019s the balance of flavors,\u201d said chef Pietro Zito as he served the dish to Tucci. \u201cThat\u2019s amazing,\u201d Tucci said. \u201cNow, I can\u2019t stop eating.\u201d\n <\/p>\n \n Trattoria Bere Vecchie,<\/strong><\/a> tucked in the labyrinth of alleyways of the hilltop town of Cisternino, is a butcher shop that doesn\u2019t just sell meats, it cooks them on the spot. The shop is run by young restaurateur Vito Zurlo. Historically, this building was a pharmacy, now it serves up meat spit-roasted in a way reminiscent of Turkish style kebabs. Tucci tried bombette (rolls of pork stuffed with cheese, herbs and red pepper) and gnumareddi (lamb wrapped in intestines).\n <\/p>\n The color of this blue cheese shocks Tucci\n <\/p>\n<\/p><\/div>\n The color of this blue cheese shocks Tucci<\/p>\n<\/p><\/div>\n 01:09 \n Caseificio Dicecca<\/strong><\/a> <\/strong>is a one-of-a-kind cheese bar, where cheesemaker Vito Dicecca created something unprecedented in this region: Apulian blue cheese. Over time, he\u2019s developed 66 different types of blue cheese. He served Tucci focaccia with burrata, which Dicecca\u2019s mother use to make for his school lunches.\n <\/p>\n \n Ristorante Vitantonio Lombardo<\/strong><\/a> is an abandoned cave in the ancient town of Matera that\u2019s been turned into a Michelin star restaurant. Chef Vitantonio Lombardo whips up dishes with inventive names like \u201cI dropped the Egg in the Garden\u201d and \u201cDrone View of the Murgia.\u201d For Tucci, he made \u201cPoverty and nobility with a red wine sauce.\u201d The dish is a veal filet and veal throat, or sweetbread, covered in black breadcrumb to look like a black truffle \u2014 a symbol of decadence. It\u2019s then served with a potato puree and a red-wine reduction sauce. \u201cThat is f**king amazing,\u201d Tucci said.\n <\/p>\n \n Sardinia is the most remote region of Italy. Cut off from the Italian peninsula, this island has developed its own customs and cuisine. Eating here is like going on the culinary equivalent of an archaeological dig since so many waves of settlers throughout history have influenced the food. While stopping here, Tucci discovered two sides to this fascinating region: the coast with its seafood and a dazzling mix of cultures drawn from around the Mediterranean; and the interior \u2014 a steep, rocky landscape where locals stubbornly cling to their ancient traditions and freedoms.\n <\/p>\n In ancient times if you didn’t know fregola, you weren’t wife material\n <\/p>\n<\/p><\/div>\n In ancient times if you didn’t know fregola, you weren’t wife material<\/p>\n<\/p><\/div>\n 00:59 \n Fradis Minoris <\/strong><\/a>gets its supply of fresh seafood daily from the surrounding waters. The restaurant\u2019s sustainable menu earned it a coveted Michelin Green Star <\/a>\u2014 the first in Sardinia. When Tucci swung by, chef Francesco Stara made fregola ai frutti di mare, a local staple. The star of the dish is the fregola, which is a North African-inspired, couscous-like pasta.\n <\/p>\n \n At Luigi Pomata,<\/strong> <\/a>chef and owner Luigi Pomata is known as the king of tuna. Raw seafood, including tuna, takes center stage on his menu. During Tucci\u2019s visit, Pomata cooked up local bluefin tuna with pesto in a traditional pasta dish called cassulli alla carlofortina. Much to Tucci\u2019s surprise, Pomata prepares it by taking the fresh tuna belly and boiling it. \u201cThat\u2019s delicious,\u201d Tucci said after sampling the dish.\n <\/p>\n \n Al Forno,<\/strong> located in the medieval city of Alghero known as little Barcelona, is a small bakery. Tucci ordered panada \u2014 a type of Sardinian savory pie said to have received its name from empanada, a similar pastry dish thought to have originated in Spain. \u201cOh my God!\u201d Tucci proclaimed. \u201cIt\u2019s like Italy and Spain together in my mouth.\u201d\n <\/p>\n Saltier than the ocean, this region’s waters make its lobster some of the world’s best\n <\/p>\n<\/p><\/div>\n Saltier than the ocean, this region’s waters make its lobster some of the world’s best<\/p>\n<\/p><\/div>\n 02:23 \n Mabrouk<\/strong><\/a> <\/strong>is a former 16th-century monastery converted into a restaurant. Chef Antonietta Salaris works with the local lobster that\u2019s known to be some of the best in the world. She makes the regionally popular lobster a la Catalana. In the US, lobster eggs are often thrown out, but Salaris adds them to the sauce for a salty sweetness. \u201cThat\u2019s so f***ing delicious,\u201d Tucci said.\n <\/p>\n \n Arimani,<\/strong> <\/a>in the ancestral village of Battista in northern Sardinia, is a culinary school, so here you must cook your own lunch before feasting. Chef Simonetta Bazzu has devoted her life to preserving Sardinia\u2019s traditional cuisine and ancient recipes. For Tucci, she made pane carasau \u2014 a thin, crispy bread dating back to at least 1000 BC \u2014 and a zuppa gallurese, pane carasau soaked in sheep broth, topped with heaps of cheese and wild mint and baked into the woodfire oven.\n <\/p>\n
\n
\n CNN<\/span>
\n \u00a0\u2014\u00a0
\n <\/cite>\n<\/p>\n
\n <\/span>\n <\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n![\"liguria](\"https:\/\/media.cnn.com\/api\/v1\/images\/stellar\/prod\/221017132448-liguria-stanley-tucci-searching-for-italy-focaccia-origseriesfilms-00002423.png?c=16x9&q=w_1280,c_fill\")
<\/picture>\n <\/div>\n<\/div><\/div>\n<\/p><\/div>\n<\/div>\n
\n <\/span>\n <\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n![\"liguria](\"https:\/\/media.cnn.com\/api\/v1\/images\/stellar\/prod\/221021125522-liguria-stanley-tucci-searching-for-italy-cappon-magro-origseriesfilms-00000406.png?c=16x9&q=w_1280,c_fill\")
<\/picture>\n <\/div>\n<\/div><\/div>\n<\/p><\/div>\n<\/div>\n
\n <\/span>\n <\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n![\"spaghetti](\"https:\/\/media.cnn.com\/api\/v1\/images\/stellar\/prod\/221013155102-spaghetti-allassassina-stanley-tucci-searching-for-italy-origseriesfilms-00021727.png?c=16x9&q=w_1280,c_fill\")
<\/picture>\n <\/div>\n<\/div><\/div>\n<\/p><\/div>\n<\/div>\n
\n <\/span>\n <\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n![\"stanley](\"https:\/\/media.cnn.com\/api\/v1\/images\/stellar\/prod\/220927212016-stanley-tucci-searching-for-italy-puglia-cheese-bar-origseriesfilms-00003918.png?c=16x9&q=w_1280,c_fill\")
<\/picture>\n <\/div>\n<\/div><\/div>\n<\/p><\/div>\n<\/div>\n
\n <\/span>\n <\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n![\"sardinia](\"https:\/\/media.cnn.com\/api\/v1\/images\/stellar\/prod\/221007141315-sardinia-stanley-tucci-searching-for-italy-fregola-origseriesfilms-00002717.png?c=16x9&q=w_1280,c_fill\")
<\/picture>\n <\/div>\n<\/div><\/div>\n<\/p><\/div>\n<\/div>\n
\n <\/span>\n <\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n![\"sardinia](\"https:\/\/media.cnn.com\/api\/v1\/images\/stellar\/prod\/221007143341-sardinia-lobster-stanley-tucci-searching-for-italy-origseriesfilms-00002630.png?c=16x9&q=w_1280,c_fill\")
<\/picture>\n <\/div>\n<\/div><\/div>\n<\/p><\/div>\n<\/div>\n
\n <\/span>\n <\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n
![\"tropea](\"https:\/\/media.cnn.com\/api\/v1\/images\/stellar\/prod\/220929111307-tropea-red-onions-stanley-tucci-searching-for-italy-origseriesfilms-00012328.png?c=16x9&q=w_1280,c_fill\")
<\/picture>\n <\/div>\n<\/div><\/div>\n<\/p><\/div>\n<\/div>\n