Naples, Italy

Stanley Tucci visits this legendary, no-frills Neapolitan pizzeria — one of the oldest and most famous in the world — to try the definitive Neapolitan pizza margherita. The episode treats it as the gold standard of pizza in Naples, with its simple, perfect combination of San Marzano tomatoes, fior di latte, and basil.

Naples, Italy

Tucci visits what is widely considered the world's first pizzeria, open since 1738, to explore the deep historical roots of Neapolitan pizza. The visit frames pizza not just as food but as a living piece of Neapolitan identity and history.

Naples, Italy

Tucci stops at this beloved Neapolitan street-food institution for a fried pizza — a crispy, deep-fried dough stuffed with ricotta, cicoli (pork cracklings), and pepper. The episode highlights fried pizza as the true original street food of the Neapolitan poor, predating baked pizza.

Naples, Italy

Tucci dines at this elegant Michelin-starred rooftop restaurant inside the Romeo Hotel, where chef Salvatore Bianco serves a refined, modern take on Neapolitan cuisine. The show features the iconic spaghetti alle vongole and a creative interpretation of classic Neapolitan flavors with high-end technique.

Capaccio Paestum, Italy

Tucci travels to this celebrated buffalo farm in Capaccio, near Paestum, to witness the making of true DOP buffalo mozzarella from scratch. He meets the animals, watches the hand-stretching of the curd, and tastes the ultra-fresh mozzarella di bufala straight from the farm — a highlight of the episode's quest for the freshest mozzarella.

Naples, Italy

Tucci visits this famous Neapolitan pastry shop in the Rione Sanità neighborhood to try the fiocco di neve — a soft, cloud-like pastry filled with ricotta and cream that has become a cult item among locals. The shop represents Naples' rich tradition of street-level pastry culture.

Rome, Italy

Stanley Tucci visits this legendary Roman salumeria and restaurant to explore cured meats, cheeses, and the iconic Roman pasta cacio e pepe. The restaurant is renowned for its extraordinary selection of Italian and international ingredients, and Tucci samples some of the finest guanciale and aged pecorino romano on offer.

Rome, Italy

Tucci visits this iconic street food spot to try the quintessential Roman snack: supplì al telefono, a fried rice ball filled with ragù and stretchy mozzarella. The name comes from the long string of cheese that pulls apart like a telephone wire when you bite into it.

Rome, Italy

Tucci explores this vibrant covered market in the working-class Testaccio neighborhood, long considered the culinary heart of Rome. He browses stalls selling offal, fresh pasta, local cheeses, and seasonal produce, getting a vivid sense of how Romans shop and eat day to day.

Rome, Italy

Tucci visits this iconic Testaccio restaurant to taste coda alla vaccinara (Roman oxtail stew) and other traditional quinto quarto — offal and lesser cuts — dishes that define the cucina romana of the working-class Testaccio district. The restaurant is built directly into Monte dei Cocci, an ancient mound of broken amphorae.

Palermo, Italy

One of Palermo's most historic street food institutions, dating to 1834, where Tucci tries pani câ meusa — a soft sesame roll stuffed with boiled and fried spleen, lungs, and caciocavallo cheese. The sandwich is a defining Palermitan street food experience and Tucci reacts with characteristic delight and mild alarm.

Marsala, Italy

Tucci visits the legendary Florio wine estate and marsala producer in Marsala, touring the historic cellars and sampling aged Marsala wine. The Florio family dynasty is explored as a symbol of Sicilian entrepreneurial ambition and the island's complex aristocratic history.

Palermo, Italy

Tucci visits one of Palermo's most celebrated pastry shops, famous for its seven-layer chocolate torte (Setteveli), as well as traditional Sicilian cannoli filled fresh to order with sweetened ricotta. The pastry is considered a benchmark for Sicilian confectionery excellence.

Milan, Italy

Stanley Tucci visits this legendary Milanese bar, widely credited with inventing the Negroni Sbagliato — a twist on the classic Negroni made with Prosecco instead of gin. Tucci enjoys the aperitivo culture here, sipping the iconic cocktail that put Bar Basso on the global map.

Milan, Italy

A beloved Milanese institution near the Duomo, Luini has been serving panzerotti — deep-fried or baked dough pockets stuffed with tomato and mozzarella — since 1888. Tucci stops here to taste this quintessential Milanese street food snack.

Milan, Italy

Tucci visits this classic Milanese trattoria to experience the city's deep tradition of offal and working-class cooking, rooted in the old slaughterhouse district. The restaurant serves rustic dishes like nervetti (boiled veal cartilage salad) and other cucina povera staples that shaped Milanese cuisine.

Milan, Italy

One of Milan's oldest and most storied restaurants, this trattoria specialises in classic Milanese dishes including risotto alla Milanese — the saffron-rich golden risotto that is one of the city's signature plates. Tucci dines here to understand the deep history of this iconic dish.

Milan, Italy

A historic Milanese pastry shop with roots going back to 1824, Tucci visits Marchesi to sample panettone — the tall, domed, candied-fruit-studded bread-cake that Milan gave to the world. The shop is considered one of the finest producers of this iconic Christmas delicacy.