Stanley Tucci uncovers Italy's hidden culinary gems in Tucci in Italy Season 2
Stanley Tucci’s National Geographic series Tucci in Italy has returned for a second season, earning two Emmy nominations. The show explores the country’s rich food traditions and hidden cultural spots. This time, the actor and food lover heads to lesser-known regions to uncover their unique flavours and stories. In the latest episodes, Tucci visits Le Marche, a region along the Adriatic Coast. He calls it a ‘beautiful area’ with a ‘great coastline’ and ‘amazing’ food. The cuisine here blends influences from Florence, Rome, and Abruzzo, while the region itself prides itself on eco-friendly practices.
Tucci often seeks out off-the-beaten-path destinations to experience local culture more deeply. In Procida, he tries a lemon salad—a dish he had never encountered before. But one of the most memorable moments comes in Le Marche, where he samples a pasta dish cooked with stones taken from the sea. Known as *cucina povera*—or ‘peasant cooking’—the meal reflects Italy’s history of resourcefulness. He describes the tidal pasta as ‘extraordinary and delicious’. For Tucci, dishes like this highlight the country’s ingenuity, a quality he believes has shaped Italy’s resilience over time.
The new season of Tucci in Italy continues to showcase the diversity of Italian food and culture. With two Emmy nominations already, the series brings attention to regions like Le Marche, where tradition and innovation meet. Tucci’s journey reveals how simple, resourceful cooking can tell a deeper story about a place and its people.
