Tucci in Italy

In Lombardy, he explores Italy’s industrial engine through a culinary lens—tasting futuristic farm-to-table menus, investigating one of the world’s most expensive ingredients, and dining at a rest stop that’s anything but average.

Trentino-Alto Adige takes Tucci into new territory: skiing down Alpine slopes, fly fishing glacial rivers, and eating slope-side polenta in a region where Italian and German identities blend in the kitchen.

Abruzzo is rugged and surprising. It’s Tucci’s first time there, and he leans into the wildness—grilling mutton in sheep country, sharing Sunday lunch with a French twist, and tracing the sugary roots of Italy’s iconic confetti almonds.