Season 1
Stanley Tucci feasts on pizza in Naples, searches for the freshest mozzarella and best San Marzano tomatoes and enjoys a spectacular spaghetti and zucchini.
In the Eternal City, Stanley Tucci searches for the famed Four Pastas, sampling rigatoni all'amatriciana, carbonara, cheeses and sausages from the region.
Considered the food capital of Italy, Stanley Tucci explores Bologna. This region is home to Parmigiano-Reggiano, prosciutto di Parma and balsamic vinegar.
Eating and drinking his way around the fashion capital, Stanley Tucci enjoys an apertivo and is inspired to make the beloved regional pasta pizzoccheri.
Back in his family's homeland, Stanley Tucci embarks on a wine crawl, celebrates the lowly loaf and samples dishes using stale bread as the central ingredient.
Immersing himself in Sicily's rich cultural heritage, Stanley Tucci samples the grapes grown in the island's unique soil and reflects on Sicilian hospitality.
Season 2
Stanley Tucci visits the "Floating City" of Venice. 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. Piedmont boasts refined French heritage and precious peasant traditions. Piedmont is now spearheading a slow food revolution.
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. It may even rival Italy itself!
Tucci discovers the history of beautiful and troubled Calabria, 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 island of Sardinia, famous for its harsh, rugged landscape, crystal blue ocean, and passionately preserved traditions. Tucci learns how Sardinian food culture varies wildly throughout the island.
Tucci visits Puglia, a region famous for its fragrant olive oil, beautiful vegetables, cheeses, and durum wheat. Puglia is one of Italy's poorest and he discovers how the Pugliese own their past and embrace the future on their own terms.
Tucci visits the Italian Riviera famous for the glamour of Portofino and stunning fishing villages of the Cinque Terre. He tries Genoese pesto and discovers how Ligurians have learned to adapt to life in the difficult landscape.