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

Below is a guideline to in which you can obtain some of the dishes Tucci devoured in Piedmont. Skipped the episode? Capture up here on CNNgo.

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.

If this received your mouth watering, you can make your possess model at household. Meals52’s version requires 5 components: darkish chocolate, espresso, sugar, cocoa powder and product.

Chef’s new consider on a centuries-previous traditional

Future, Tucci stopped by Del Cambio restaurant, which has been serving Turin’s elite given that 1757.
Head chef Matteo Baronetto has made it his mission to drag this historic landmark into the 21st century while continue to preserving the essence of what will make the restaurant distinctive. It’s a high-wire balancing act that’s attained him a Michelin star.

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

Bagna càuda is a vintage dish from the Piedmont location of Italy. Stanley Tucci raved about the garlic dip on “Stanley Tucci: Searching for Italy.” Tune in Sundays at 9 p.m. ET for all-new episodes.

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

Two brothers are serving up risotto in first approaches, and their inventive solution earned them a Michelin star. Don’t pass up “Stanley Tucci: Browsing for Italy” on CNN Sundays at 9 p.m. ET/PT.

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.

Two brothers run Ristorante Christian e Manuel. Their risotto is served in present day and authentic techniques, and this inventive technique earned them a Michelin star.

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.

Giulia Negri is the to start with human being in her loved ones to make Barolo from the vines on their estate.

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

In year two of “Stanley Tucci: Seeking for Italy,” Tucci travels to the Alps and tries a dish that its neighbors are popular for, fondue. But the Italian variation is named Fonduta. New episodes air on CNN Sundays at 9 p.m. ET/PT.

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.

At Alpage Restaurant, Tucci experimented with a dish that its neighbors are renowned for, fondue. But the Italian variation is termed Fonduta — and it truly is produced from fontina cheese. The cheese is so lush that it doesn’t have to have the white wine they incorporate in France or Switzerland.

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