(It was so delicious, Tucci nearly forgot he was making a TV show!) Bottura swears by Rosola’s parmigiano, which is made from the milk of local Bianca Modenese cows.Ĭasa Maria Luigia : Bottura and Tucci brought some of Rosola’s ricotta back to Bottura’s hotel-restaurant, where they enjoyed the cheese with local honey, elderflower vinegar and a bit of traditional balsamic vinegar. As Tucci learned in his final stop this episode, Japanese chef Kotaro Noda of Bistrot64 has gotten the balance of pasta, cheese and pepper just right.Ĭaseificio Rosola : Celebrated chef Massimo Bottura led Tucci to this creamery in Zocca, a town about 30 miles outside of Bologna. La Reginella : The humble artichoke, fried until it’s so crisp it’s like candy, contains a world of history, as restaurant owner Italia Tagliacozzo described.īistrot64 : The beauty of cacio e pepe is in its simplicity with so few ingredients, the work of a master can be tasted from the first bite. At this offal restaurant, run by chef Sarah Cicolini, Tucci and Parla enjoyed a frittata with mashed chicken offal Roman tripe cooked in tomatoes wagyu heart tartare and oxtail meatball with peanut, wild celery and cocoa powder sauce. SantoPalato : Along with food critic Katie Parla, Tucci looked inward for this meal – specifically, the innards of chicken and beef. Accompanied by chef, historian and DJ Daniele di Michele, Tucci ventured to this restaurant in search of soul-satisfying carbonara, made with guanciale, pecorino, black pepper and eggs. Pommidoro : Tucci’s pasta tour didn’t end there. They chose rigatoni all’amatriciana, one of Rome’s famous four pastas. But when the maritozzi – brioche-like buns filled with cream – appeared, so did the spoons to dig in.Īrmando al Pantheon : Next, Tucci and della Frattina made their way to Armando al Pantheon for a classic Roman lunch.
Bar San Calisto : Tucci and friend Claudia della Frattina stopped by this cafe for espresso.
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