‘Stanley Tucci: Searching for Italy’ Season 2: What’s on the menu in Piemdont

(CNN) — From beautiful white truffles to abundant risottos and the finest wines, Piedmont is a gastronomic paradise.

Coffee, chocolate and cream

Italy has a reputation for espresso, but nowhere is it more evident than in Turin, Piedmont’s money.

Its signature drink is the bicerin, which has been packing a impressive punch since the 1760s.

It is made up of a few layers — coffee, chocolate and product — each individual at a distinctive temperature and beautifully suspended in one cup.

Here’s a suggestion: Really don’t stir, but sip the caffeinated masterpiece.

Chef’s new consider on a centuries-previous traditional

Tucci experimented with finanziera, an historical Piedmontese stew made from the less expensive components of animals. It is made up of the veal brain, kidneys, testicles and the middle of the spine. Baronetto helps make two variations: the standard one particular and his distinctive choose.

1st up, the traditional: In this ancient peasant dish, the meat is chopped into compact pieces, cooked on lower with vinegar and marsala.

“This is seriously delicious,” Tucci mentioned, “and sensitive.”

Now, for Baronetto’s reinvention: His edition contains big pieces of steamed meat with a dipping sauce on the facet.

“Wow. I was concerned of the testicles, but I am not now,” Tucci claimed. “They’re absolutely delectable.”

A finger-licking superior sizzling garlic dip

Chef Elisabetta Chiantello cooked up bagna cauda, a Piedmontese specialty. The sauce is produced from anchovies and garlic and served heat. It’s ideal for dipping greens.

“This will be the greatest bagna cauda you’ll ever eat in your life,” she informed Tucci.

And he agreed when he attempted it. “Oh my God! That is awesome,” he explained.

But the chef’s son warned: You’ll have poor breath following indulging in this savory handle.

Modern risotto

What pizza is to Naples, risotto is to Piedmont. Tucci heard the very best restaurant for risotto is hiding at the again of a 1960s hotel in Vercelli.

Their signature dish is a risotto designed with coffee, beer reduction and Grana Padano cheese.

“It really is a revelation,” Tucci claimed as he tried a chunk.

Decadent white truffles

Matt Holyoak

If you stop by Piedmont, anything grows there which is so particular you just have to try out it: the white truffle.

White truffles, which only increase in the wild, are so coveted that they’re bought for big sums of dollars.

Truffle hunter Igor Bianchi — recognised as the “King of Truffles” — confirmed Tucci how to hunt for the sensitive fungi and prepare dinner up a straightforward truffle dish.

Uncomplicated recipes are finest when it arrives to displaying off the truffle’s flavor, so Bianchi fried an egg in butter, topped it with shaved truffle and coated it with a lid to warm the truffle and soak up the truffle scent.

“Inspite of all the razzmatazz and velvet cushions, when it comes down to it, white truffles are seriously a uncomplicated, earthy pleasure — straight from Mother Character,” Tucci reported.

On cloud wine

Following, Tucci traveled up to Langhe to attempt Barolo, just one of Italy’s very best and most pricey red wines.

At 24, she started out generating wine. The slopes on her loved ones estate get a ton of daylight, generating them great for developing nebbiolo, a skinny-skinned grape that’s challenging to cultivate outside the house this area. It can be the only grape that can be applied to make Barolo.

“The tannins are a lot more well known, and however at the exact same time, it’s type of lighter. And extra sensitive,” Tucci explained when sampling a glass of Barolo.

Negri agreed. “It really is extraordinary how seriously Barolo you place it in the glass, and in 10 minutes it can be modified totally,” she reported.

Italian fondue

Finally, Tucci ascended to Italy’s smallest and highest location, Valle D’Aosta. Nestled in the Alps, its delicacies is motivated by close by France and Switzerland.

“Oh my God, that is so good,” Tucci explained as he dipped his bread in the warm fondue pot, “so tasty.”