Stanley Tucci explores his former home: Tuscany. Stanley does a wine bar crawl, celebrates the importance of the lowly loaf and samples dishes which use stale bread as the key ingredient.

Stanley Tucci visits Sicily. Here, Stanley tries a salty crunchy sensation, tastes the grapes grown in the region’s unique soils, and reflects on Sicilian hospitality.

Stanley Tucci eats and drinks his way around Milan. Here, Stanley enjoys an aperitivo, feels inspired to make pizzoccheri – a noodle made from buckwheat, and enjoys classic Milanese – veal chops and risotto.

Stanley Tucci feasts on pizza in Naples. Stanley embarks on a whirlwind tour to find the freshest mozzarella and the best San Marzano tomatoes, and enjoys a spectacular spaghetti and zucchini.

In this episode, Stanley Tucci visits the Italian island of Sardinia. Famous for its harsh, rugged landscape, crystal blue ocean, and passionately preserved traditions, Tucci will learn how Sardinian food culture varies wildly throughout the island. He experiences the culinary delights of its coastal cities influenced by previous civilizations, and ventures inland to discover the rural heart of Sardinia, which remains untouched from outsider influence. This mysterious and mystical island is full of treasures and Sardinians are proud of their heritage and culinary diversity. One thing is certain: whoever steps foot on this island, will never want to leave.

While this small, predominantly rural region lives in the shadow of its more glamourous neighbor, Tuscany, Umbria has an ancient history that predates even the Romans. From wild boar hunts to incredible black truffle farms, Stanley explores the riches this land has to offer, while also questioning whether old traditions and centuries of religious orthodoxy are preventing younger generations from breaking through.

Stanley sets out to explore how Italian immigration has transformed the food scene in his adopted hometown of London. Forget what you think you know about this city. London is a culinary mecca where Italian food from every region gets a chance to shine. The burrata is so creamy and pasta is so fresh that it may rival Italy itself. For over a century, Italians here have found inventive ways to create Italian food so good it’s enough to render Stanley speechless.

Stanley visits the region that made the dream of unified Italy a reality. Piedmont boasts refined French heritage and precious peasant traditions. Once the engine room of Italian industrialization, Piedmont is now spearheading a slow food revolution. Between reimagined risotto and the elusive white truffle, Stanley discovers a region with an illustrious past but with its sights firmly set on the future.