'Stanley Tucci: Searching for Italy' Season 2: What's on the menu in Venice & More News Here

Every episode is filled with regional specialties ready in household kitchens, native hangouts or Michelin-starred eating places.

In the premiere episode of the second season of “Searching for Italy,” Tucci traveled to Venice, a area recognized for its bridges, gondolas and canals. Below is a information to the place you could find a few of the dishes Tucci eagerly samples on display screen whereas he is there.

CICCHETTI

Just like the Spanish have tapas, the Venetians have cicchetti. These dishes together with bacala (codfish), fegato (liver), moeche (native crabs), sardines and radicchio, in addition to hams and cheeses, laid on a chunk of bread or fried polenta.

Breakfast at All’ Arco is served standing up with a glass of wine.

BACCALA MANTECATO

Baccalà mantecato is “a snack that is to Venice as pizza is to Naples” and “it’s available everywhere in the city,” Tucci stated.

RISOTTO NERO DI SEPPIA

The pair took a gondola throughout the Grand Canal to the almost 1,000-year-old Rialto fish market to select up cuttlefish (seppia in Italian), a cousin of the squid and the octopus.

Making the dish requires three levels. First, you take away the ink sacks from the cuttlefish and use the ink to stain the dish black. The squid is braised with garlic, onion, white wine and tomatoes. Second, the rice is toasted and cooked in fish inventory. Finally, the fish and ink are added to the risotto rice. It’s topped with Parmesan cheese.

“Perfect!” Tucci stated after his first chew. “Not chewy, not mushy.”

Risotto nero di seppia is so nice that it is claimed by some neighboring international locations as their very own invention. There’s no method to actually know for positive, however in the Venetian cookbook, the ink’s been dry for a really very long time.

DUCK RAGU

Seafood clearly dominates menus in Venice. But there’s one other protein that is turn into a favourite for Venetians.

Duck is a neighborhood delicacy typically served in the fall. It’s eaten with pasta.

“It was a great tradition of the Doge, the ruling authority here in Venice, to donate five ducks to every member of the main legislative body in Venice, but there were about a thousand of them, so it meant 5,000 ducks,” stated Robilac. “So, imagine the rush!”

And after all, their dialog led to a duck looking journey.

Tucci traveled to Valle Pierimpie, an unlimited wetland about 20 miles from Venice, to go duck looking. Tucci’s looking accomplice, Oliver Martini, shot down 15 geese.

“It has a sweetness to it,” Tucci stated whereas making an attempt the duck ragu. “It has a rich taste, so you don’t need a lot of it.”

CALAMARI TO GO

The feasting continued when Tucci joined journalist Maurizio Denez for a Venetian avenue snack of calamari sprinkled with sea salt. It was served in a conveyable paper cone referred to as scartosso in Italian.

The fried deal with generally is a mixture of fried fish and shellfish — or simply calamari, like Tucci’s model.

Denez stated this avenue snack was initially the go-to for fishermen. “You’d only need to get out of your house and catch some small crabs and small fish and then you fry it up,” Denez stated.

DORONA WINE

And you’ll be able to’t overlook the wine. Matteo Bisol gave Tucci a tour of maybe the most original winery in Italy, positioned on the island of Mazzorbo, about 5 miles northeast of Venice.

Wine performed a number one position in the very early historical past of Venice. Piazza San Marco, Venice’s most well-known sq., was truly a winery till 1100 AD.

The historic white-skinned grapes, referred to as Dorona di Venezia, have tailored to outlive in the salty circumstances of the continuously flooded vineyards. They can solely develop in the Venetian lagoons, stated Matteo.

For centuries, Venetians drank this native wine, however then it went extinct — or so that they thought — after the 1966 acqua alta, or excessive tide. In 2001, Matteo’s father, Gianluca Bisol, found a couple of surviving vegetation and introduced them to Mazzorbo.

Tucci sampled a bottle from the winery. “That’s amazing. It’s really fresh. It’s dry and it’s soft, it’s so soft,” stated Tucci.

GOLDEN SPAGHETTI

Chef Chiara Pavan runs the Michelin-starred restaurant and makes use of elements from the salty soil, like asparagus and velvet artichokes.

Pavan confirmed Tucci find out how to make a nontraditional golden spaghetti, topped with an precise leaf lined in edible gold.

“Balancing them with sweet and sour tastes, Chiara transforms salty ingredients into gold,” Tucci stated. “It’s culinary alchemy.”

AFGHAN CUISINE

Tucci went to Cannaregio, considered one of the six oldest elements of Venice, which is dwelling to one thing new — and spicy.

Tucci tried kabuli pulao (a spiced lamb pilaf) and Afghan-style ravioli with greens.

“There’s a multiplicity of flavors here. There’s turmeric in the kabuli and cardamom in the rice. Taste bought home to Venice from Hamed’s team,” Tucci stated.

“Some Italian politicians see the arrival of foreign food, and the people who bring it, as a bad thing. I say adding new ingredients just makes the stew richer. That’s the Venetian way,” he added.

PORK GOULASH

Now it is time to discover considered one of the most under-explored areas of Italy. In the far northeast of Italy is Friuli-Venezia Giulia, which touches each Austria and Slovenia.

This space was as soon as the entry level for spices from Asia coming into Italy, making it a culinary gold mine.

With Polish, Jewish and Italian roots, Chef Antonia Klugmann is fusion personified.

Klugmann buys her meat from Slovenia and her fish from Italy; her greens come from her backyard or native markets. Her ever-changing menu consists of daring dishes like braised snail and mayonnaise, in addition to pink beetroot gnocchi, tomato and elderberry.

For Tucci, she whipped up a dish impressed by her grandmother referred to as pork goulash, which incorporates contemporary grapes, dried apricots and herbs.

“I love it! It’s the perfect mix of so many different cultures right in a bowl,” Tucci stated whereas making an attempt it.

The wealthy fusion of tastes in Friuli comes in half from a historical past of openness to outdoors influences that permeates Venice. It’s the secret of their culinary success.

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