Photo by: Fine Dining Lovers / Stanley Tucci's portrait by Daniel Krieger /
In the sixth and final episode of Stanley Tucci: Searching for Italy, the American actor closes the hit CNN series in the sunny climes of Sicily - the picture-postcard Mediterranean island off the toe of Italy's boot, and home to a melting pot of cuisines and cultures.
In previous episodes, Stanley Tucci explored Rome, where he tried the Eternal City’s four famous pastas of amatriciana, carbonara, cacio e pepe and pasta alla gricia; and he travelled to Emilia-Romagna, where he met up with Massimo Bottura and learned to cook tortellini in brodo. In Milan he mastered a golden risotto milanese, while in Tuscany he developed a taste for charcuterie and steak.
On this final stop, Tucci discovers an island so rich in local produce it's known as 'God's kitchen', where the door of hospitality is always wide open with the warmth of the Sicilian people.
From street food and traditional dishes with a twist, to home grown wines, Tucci tucks into all the local specialties, including spaghetti alla bottarga, pasta alla norma, arancini and sarde alla beccafico. See the recipes below.
Spaghetti alla Bottarga from Searching for Italy
In the coastal town of Bagheria, Tucci is welcomed by Tony Lo Coco, the Michelin-starred chef of I Pupi where he tries his signature dish, 'spaghettony' or spaghetti alla bottarga with the magic ingredient of colatura topped off with bottarga (fish roe), oregano and crispy capers.
Find out how to make this labour of love in this Tucci-inspired timpano recipe.
Arancini from Searching for Italy
Arancini, pointy balls of deep-fried rice with a choice of fillings, are the perfect handheld street snack, and a must-try on a trip to Sicily. Watch as Tucci tucks into a golden arancini on the open-top ferry, just as they are supposed to be eaten.
Master making sarde alla beccafico at home, a surprisingly simple and rewarding dish.
Pasta alla Norma from Searching for Italy
'Pasta alla Norma' is on the menu at Michelin Bib-Gourmand trattoria,Me Cumpari Turiddu, in Catania, owned by Roberta Capizzi. It's a hugely satisfying dish capturing the big sun-soaked flavours of Sicily, with eggplant, tomato sauce and ricotta salata.
Sicily is also a great wine-producing region, with a unique Mediterranean microclimate producing big, bold flavours, and some of the world's best sweet wines. Tucci takes a look at some more delicate vintages with female winemaker Arianna Occhipinti at Azienda Agricola Arianna Occhipinti.
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