Ah Italy, the country that, perhaps more than any other, feels as though it was made for pleasure. Between the way that every street corner rounded breaks your heart with some fresh (or, even better, faded) beauty; the way it liberally scatters its relics of the Renaissance like confetti; and the way that beautiful people zip by on motorini at every turn, we are already amply seduced. From the lake-strewn north to the majesty of Rome to the aching beauty of the Amalfi coast, Italy is inarguable. But then there is perhaps its greatest allure of all: the food.
Tucci In Italy
Stanley Tucci has made an enviable second career out of travelling the length and breadth of his Motherland to uncover the country’s best culinary traditions and thus its people (one of Italy’s superpowers is its resolution to stick staunchly to its millennia-honed customs throughout its regions – making each one distinctive, and the best it can possibly be).
If we can’t conceive of a way to sneak along with the production crew on these most dream-like of commissions, then we can at least watch in rapt delight from our homes. The latest despatch from early this summer saw him munch his way around Tuscany, Lombardy, Trentino-Alto Aldige, Abruzzo, Lazio. Inspired, we’ve decided on go on our own culinary odyssey to bring you our favourite dishes from each region.
Watch Tucci In Italy, available now, on Disney+ here.
Tuscany: Ribollita
Love & Lemons
Tuscan cuisine is amongst the most celebrated in Italy. It is also some of the simplest. And you’d be hard pressed to find a more perfect example of its famous la cucina povera than ribollita, a hearty peasant soup made with white beans, kale (typically cavolo nero), and day-old bread. The name literally means ‘reboiled,’ as it’s traditionally made in large batches and reheated over days – winningly, getting better each time. Earthy, rustic, and soul-warming. Get the recipe.
Lombardy: Risotto alla Milanese
Memorie Di Angelina
Golden with saffron and rich with butter and Parmigiano-Reggiano, this risotto is the pride of Milan. Silky and luxurious, it’s traditionally served with ossobuco (braised veal shanks) but is also a beauty on its own. And, as Memorie Di Angelina notes, a true Risotto alla Milanese is made with beef marrow to lend depth and richness. Get the recipe.
Trentino-Alto Adige: Canederli
Great Italian Chefs
These Alpine bread dumplings are made with stale bread, milk, eggs, and speck (a local smoked ham), served in a rich broth or with melted butter and cheese. A unutterably cosy, warming, mountain classic from this Germanic-Italian borderland – perfect for when the nights begin to draw in once more. Get the recipe.
Abruzzo: Arrosticini
Serious Eats
Known as rustelle or arrustelle (never skewers!), these tender pieces of grilled mutton or lamb threaded onto a stick hail from the foothills of the Gran Sasso mountain in the province of Pescara. Traditionally cooked over a long, narrow charcoal grill known as a fornacella, they are simple, smoky, and addictive – best eaten with hands, a slice of bread, and a glass of Montepulciano d’Abruzzo. Get the recipe.
Lazio: Pasta alla Gricia
Great Italian Chefs
The Roman classic that predates carbonara – just guanciale (cured pork cheek), Pecorino Romano, and black pepper. No eggs, no fuss, all bound together with a little pasta water. Often overlooked outside Italy, but a cult favourite, it is, we can attest, chef’s kiss good. Get the recipe.
