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Forbes
12-05-2025
- Entertainment
- Forbes
He's Back! Stanley Tucci Interview: His New Italy Travel Show Inspires
. Buon appetito! Treat yourself to a virtual mini-vacation in Italy, guided on-screen by award-winning actor, director, producer and author Stanley Tucci, who charmingly (and some fans say seductively) steers la dolce vita on his new travel-and-food show, Tucci in Italy. It premieres May 18th on National Geographic; all episodes stream the next day on Disney+ and Hulu. In this gorgeously filmed, narrative-bountiful, five-part series, Tucci traverses the regions of Tuscany, Lombardy, Trentino-Alto Adige, Abruzzo and Lazio. He devours distinctive morsels and crafts compelling stories with chefs, fishermen, farmers, cheese producers, purveyors and artisans. Surprises — such as galloping Italian cowboys and hot barbecue experts — delight. 'Italy is a feast for the senses,' asserts Tucci. 'I believe that the best way to understand what makes a country and its people unique is through their food.' Tucci's affection for his family's ancestral land has intoxicating appeal. 'Tucci in Italy is an invitation to the table,' he adds. 'It's about more than just the food; it's about the people, the history and the passion that makes Italy so special. I believe that eating well is inspiring, and I hope to inspire viewers to embrace the beauty and richness of Italian culture.' Created by Tucci's SALT Productions, in alliance with BBC Studios' Specialist Factual Productions, this palate-informing travelogue uncovers fresh off-the-beaten-path finds, societal insights and spirited fun. Its new broadcasting perch at critically acclaimed National Geographic — a brand with vast content that boasts, via social media, more than 780 million global followers — positions Tucci in Italy on a heightened trajectory. (Tucci's previous on-the-go culinary series ran for two seasons at CNN.) Via Zoom, Tucci and I dished about our zest for Italian gastronomy and the uplift that travel encourages: Laura Manske: 'Ciao, Stanley! Let's talk first about your new home at Nat Geo.' Stanley Tucci: 'National Geographic has been absolutely great. I was happy when it picked up the show. A joy to work with Tom McDonald [Executive Vice President of Global Factual and Unscripted Content at National Geographic], who oversaw everything that we are doing. I'm glad that it will give our show a much larger platform — an opportunity for a lot more people to see it.' Manske: 'What lights your fire most about hosting this show?' Tucci: 'I am very happy when I encounter a story or people who inspire. Or who are doing something new or who love what they do. That always brings me joy. Yet one of the reasons I wanted to continue doing the show is that it makes other people very happy. It brings joy to them. Part of being a performer is that it is your job [to bring people joy].' Tucci muses about why food elicits emotional sustenance. Manske: 'Your best unexpected pleasure?' Tucci: '[We went] to regions that I hadn't been to before, like Abruzzo. The whole point is to show how truly diverse Italy is. [It is interesting to see how] certain regions are still almost like Italy was 30 years ago, simply because of the infrastructure that is there or is not there, [influenced by] the topography.' Manske: 'Behind the scenes, what have been your most important lessons as host?' Tucci: 'Get lots of rest, exercise every day and listen.' Manske: 'What is the most underrated Italian ingredient?' Tucci: 'Italian potatoes. They are incredibly flavorful.' Manske: 'The most overrated Italian food?' Tucci: 'I don't think that there is an overrated Italian food. There is some badly prepared Italian food.' Manske: 'What one dish do you wish American home cooks knew how to make well?' Tucci: 'Simple spaghetti marinara.' In Abruzzo, with leading food-and-motor journalist Cristina Bacchetti, Tucci sizzles meat at Ristoro Mucciante, an iconic roadside BBQ joint, as one of its owners, Rodolfo Mucciante, instructs. Manske: 'Your essential Italian food advice?' Tucci: 'If you're cooking, use the best ingredients that you can. If you're going to a restaurant, don't go anywhere too fancy. Go where locals go.' Manske: 'What six ingredients are always in your home refrigerator or pantry?' Tucci: 'Olive oil, onions, salt, garlic, tomatoes and pasta.' Manske: 'The same six as mine, Stanley.' Tucci laughs. . In step with his ample show biz accomplishments — directing five movies, as well as acting in more than 70 films, myriad TV shows and a dozen plays on and off Broadway — Tucci is also a skilled home cook and engaging writer. He has poured those two talents into The Tucci Cookbook and The Tucci Table: Cooking With Family and Friends — long-time kitchen bookshelf favorites, chock-full of cherished classic fare and innovative recipes, seasoned throughout with affectionate anecdotes. Curl up in an armchair to read his particularly poignant memoir, Taste: My Life Through Food, which illuminates the magic of shared meals and a life lived fully, navigating both his successful career highs and his deeply daunting personal challenges. Tucci's recently published What I Ate In One Year (and Related Thoughts) is another touching memoir based on a 12-month journal he kept, as he dashed and dallied among restaurants and kitchens worldwide. On film sets, in his home and those of pals, at getaways with friends, family, colleagues and strangers, Tucci illustrates the profound roles that food plays and how its impact is ever evolving. 'Sharing food is one of the purest human acts,' he writes. In What I Ate, Tucci's loved ones, especially his children and wife Felicity Blunt, are tenderly attended. His wit, detailed observations, colorful descriptions and intimate reflections are embraceable portals. He brings this gusto to Tucci in Italy. Episodes unfold dozens of inquisitive storylines. Savor the allure of Tuscany's romantic draw. Eye the sophisticated swirl of Milan. Feel the artistic aura of Florence. Imagine partaking in a colossal outdoor communal dinner in Siena. In Lombardy, the nation's industrial heartland, be intrigued by futuristic farming techniques. Italy's northernmost region, Trentino-Alto Adige borders Switzerland and Austria; thus, many of its residents speak Italian and German, weaving a complex identity. Watch Tucci mountain ski and eat polenta slope-side. Envision yourself, too, hiking the sheep-grazing terrain of Abruzzo. Revel in the still glorious classical architecture of Lazio's Rome. Then, with Tucci as your fantasy driver, wend along winding roads, past vineyards and forests, to meet fascinating folk and to indulge in pizza, porchetta, lamb and rustic fish soup. That's just for starters. Here, photos from Tucci in Italy to stimulate your appetite and sense of far-flung adventure. Impeccable spaghetti by chef Marteen Dekort at restaurant Dalla Lola in Florence. Tuscan cowboys work an immense farm. With chef and owner Diego Rossi at Trippa, one of the most creative and talked about trattorias in Italy. Taco with amberjack, flowers, leaves and herbs at stellar Da Vittorio in Brusaporto. Tucci goes fly fishing in a glacial river, then cooks the catch bankside with local fishermen. Chef Franz Mulser presents his signature hay soup, ladled into a homemade bread bowl at his tiny Alpine hut-restaurant Gostner Schwaige. Torcinello, a traditional sausage from Abruzzo, served with scampi, sea asparagus and sweet pepper sauce. The serene undulating Apennine range in Gran Sasso National Park. in Lazio, cheese aficionados have many reasons to smile. Roman Margherita pizza perfection. This interview was edited for clarity and length. For other current articles by Laura Manske, read Like Nothing You've Seen Before: Nat Geo's 'Secrets Of The Penguins' and Asian Food And Travel Expert Danielle Chang Charms: TV's 'Lucky Chow'.
The Star
06-05-2025
- Entertainment
- The Star
"Tucci in Italy" takes audiences on a journey through food, culture and history
This May, National Geographic invites audiences to take a mouthwatering adventure with acclaimed Academy Award ® Nominee, Emmy ® - and Golden Globe ® -winning actor Stanley Tucci as he travels across Italy in Tucci in Italy. From Tucci's SALT Productions, alongside BBC Studios' Specialist Factual Productions, the five-part series follows Tucci on a visually stunning and deeply personal exploration of the country's breathtaking landscapes, rich history, and the complex connections with its food that have shaped each region's distinct culture and, of course, their iconic pasta. Tucci in Italy premieres Wednesdays at 20:30 (CAT) from May 21 on National Geographic (DStv 181, Startimes 220) and will also be available to stream on Disney+ in South Africa. More than just a travelogue, the series is a rich, narrative-driven exploration that delves deep into the heart of Italy's culinary traditions. In Tucci in Italy, Tucci meets with locals, chefs, fellow foodies, fishermen, artisans and even cowboys to unearth hidden gems and untold stories, resulting in a curated journey across the full series. With National Geographic's signature immersive storytelling, the series offers a fresh perspective on both well-loved and undiscovered corners of Italy, blending stunning cinematography with Stanley's signature wit and charm. Tucci said, 'Italy is a feast for the senses, and Tucci in Italy is an invitation to the table. It's about more than just the food; it's about the people, the history, and the passion that makes Italy so special. I hope you'll join me on this new adventure. I believe that eating well is inspiring, and I hope to inspire viewers to embrace the beauty and richness of Italian culture.' Across five unforgettable episodes, Tucci indulges in a lavish Sienese feast in Tuscany, uncovers futuristic farm-to-table delicacies in Lombardy, and rediscovers the rustic soul of Lazio through its timeless culinary rituals. And for the first time, he visits the regions of Trentino-Alto Adige, where he samples pine needle pesto in the Alpine wonderland and experiences Abruzzo's wild seafood traditions atop a trabocco, a centuries-old wooden fishing platform. Along the way, Tucci immerses himself in the stories, passion, and traditions that have shaped Italy's most iconic dishes. This is Italy, as you've never seen it before—an intoxicating blend of flavors, history and heartfelt storytelling. Episodes include the following: Stanley revels in the artistry of the food in this picturesque region. The spirit of culinary creativity is alive in the birthplace of the Renaissance. In Florence, where he spent a memorable year of his youth, he samples a famous, and unexpected, breakfast dish. He heads out on the ranch with traditional Tuscan cowboys and experiences a grand outdoor feast in Siena at the world-famous Palio. Stanley exposes the pioneering spirit of Italy's industrial heartland, where the cuisine and ingredients are defiantly forward-thinking. He samples a futuristic menu made possible by a space-age farm, taste-tests new dishes at the country's famed service stations and discovers one of the world's most expensive ingredients being grown in the shadow of a steel factory. Stanley delves into the complex identity of Italy's northernmost region, where many speak German as well as Italian. He samples an unexpectedly delicious hay soup, skis down a mountain to experience Dirndl Day, eats slope-side polenta, and fly-fishes in a glacial river. Along the way, he uncovers a history of border conflict, which has left its mark on the people and their food. Stanley discovers unexpected delights in this wildest of regions, one he's never visited before. He explores how the rugged terrain impacts its food and culture. High up in sheep country, he cooks mutton on a traditional barbecue, savors a Sunday lunch with an unexpected French influence, and reveals the surprising—and deliciously sweet—origins of confetti. Stanley ventures beyond Rome to Lazio's less visited countryside to understand the relationship between the ancient metropolis and rural heartland. He samples a Roman pizza, porchetta from Ariccia, a rustic fish soup, and a springtime lamb—dishes that share a culinary soul with beautiful ingredients allowed to speak for themselves. . Watch the trailer here: #NatGeoAfrica | #TucciInItaly Instagram: @NatGeo_Africa Facebook: @NatGeoAfrica X: @NatGeoAfrica
IOL News
06-05-2025
- Entertainment
- IOL News
"Tucci in Italy" takes audiences on a journey through food, culture and history
Tucci in Italy is produced by SALT Productions and BBC Studios. For SALT Productions, Stanley Tucci and Lottie Birmingham are executive producers. For BBC Studios, Amanda Lyon is executive producer, Ben Jessop is co-executive producer, and Alan Holland is head of Specialist Factual Productions. For National Geographic, Charlie Parsons is senior vice president of Global Development, and Tom McDonald is executive vice president of Global Factual and Unscripted Content This May, National Geographic invites audiences to take a mouthwatering adventure with acclaimed Academy Award® Nominee, Emmy®- and Golden Globe®-winning actor Stanley Tucci as he travels across Italy in Tucci in Italy. From Tucci's SALT Productions, alongside BBC Studios' Specialist Factual Productions, the five-part series follows Tucci on a visually stunning and deeply personal exploration of the country's breathtaking landscapes, rich history, and the complex connections with its food that have shaped each region's distinct culture and, of course, their iconic pasta. Tucci in Italy premieres Wednesdays at 20:30 (CAT) from May 21 on National Geographic (DStv 181, Startimes 220) and will also be available to stream on Disney+ in South Africa. More than just a travelogue, the series is a rich, narrative-driven exploration that delves deep into the heart of Italy's culinary traditions. In Tucci in Italy, Tucci meets with locals, chefs, fellow foodies, fishermen, artisans and even cowboys to unearth hidden gems and untold stories, resulting in a curated journey across the full series. With National Geographic's signature immersive storytelling, the series offers a fresh perspective on both well-loved and undiscovered corners of Italy, blending stunning cinematography with Stanley's signature wit and charm. Tucci said, 'Italy is a feast for the senses, and Tucci in Italy is an invitation to the table. It's about more than just the food; it's about the people, the history, and the passion that makes Italy so special. I hope you'll join me on this new adventure. I believe that eating well is inspiring, and I hope to inspire viewers to embrace the beauty and richness of Italian culture.' Across five unforgettable episodes, Tucci indulges in a lavish Sienese feast in Tuscany, uncovers futuristic farm-to-table delicacies in Lombardy, and rediscovers the rustic soul of Lazio through its timeless culinary rituals. And for the first time, he visits the regions of Trentino-Alto Adige, where he samples pine needle pesto in the Alpine wonderland and experiences Abruzzo's wild seafood traditions atop a trabocco, a centuries-old wooden fishing platform. Along the way, Tucci immerses himself in the stories, passion, and traditions that have shaped Italy's most iconic dishes. This is Italy, as you've never seen it before—an intoxicating blend of flavors, history and heartfelt storytelling. Episodes include the following: 'TUSCANY' Stanley revels in the artistry of the food in this picturesque region. The spirit of culinary creativity is alive in the birthplace of the Renaissance. In Florence, where he spent a memorable year of his youth, he samples a famous, and unexpected, breakfast dish. He heads out on the ranch with traditional Tuscan cowboys and experiences a grand outdoor feast in Siena at the world-famous Palio. 'LOMBARDY' Stanley exposes the pioneering spirit of Italy's industrial heartland, where the cuisine and ingredients are defiantly forward-thinking. He samples a futuristic menu made possible by a space-age farm, taste-tests new dishes at the country's famed service stations and discovers one of the world's most expensive ingredients being grown in the shadow of a steel factory. 'TRENTINO-ALTO ADIGE' Stanley delves into the complex identity of Italy's northernmost region, where many speak German as well as Italian. He samples an unexpectedly delicious hay soup, skis down a mountain to experience Dirndl Day, eats slope-side polenta, and fly-fishes in a glacial river. Along the way, he uncovers a history of border conflict, which has left its mark on the people and their food. 'ABRUZZO' Stanley discovers unexpected delights in this wildest of regions, one he's never visited before. He explores how the rugged terrain impacts its food and culture. High up in sheep country, he cooks mutton on a traditional barbecue, savors a Sunday lunch with an unexpected French influence, and reveals the surprising—and deliciously sweet—origins of confetti. 'LAZIO' Stanley ventures beyond Rome to Lazio's less visited countryside to understand the relationship between the ancient metropolis and rural heartland. He samples a Roman pizza, porchetta from Ariccia, a rustic fish soup, and a springtime lamb—dishes that share a culinary soul with beautiful ingredients allowed to speak for themselves. . Watch the trailer here: #NatGeoAfrica | #TucciInItaly Instagram: @NatGeo_Africa Facebook: @NatGeoAfrica X: @NatGeoAfrica
Forbes
16-04-2025
- Entertainment
- Forbes
Stanley Tucci Goes Back To Italy In The Food Show We Didn't Know We Needed
There's no shortage of food travel shows, but few have found their groove quite like Stanley Tucci. The actor-turned-cultural translator has become a kind of internet-approved food dad: stylish, unbothered, and genuinely interested in what's on the plate—and who put it there. In Tucci in Italy, premiering May 18 on National Geographic, he digs deeper than ever into the relationship between food, place, and identity. It's not about chasing viral dishes or dressing dinner up with overly curated aesthetics. In a moment when a lot of food content leans into soft-focus aspiration—perfect pantries, slow-pour olive oil, and Nara Smith-style serenity—Tucci's approach is refreshingly direct. He's not selling a lifestyle. He's honoring a lineage. At a time when food shows either lean into chaos (cue the competitions) or aspirational living, Tucci in Italy lands in a quieter, more grounded space. It's not about spectacle—it's about story. And in 2025, that feels like the reset we didn't know we needed. Tucci doesn't just visit cities—he traces the emotional and historical imprint of each dish, anchoring it in lived experience. It's the rare show that satisfies our craving for context as much as our appetite for pasta. With over 1.3 million Instagram followers and a top 20 ranking on YouGov's list of America's most popular actors, Tucci brings more than charm to the table—he brings trust, taste, and an audience ready to follow him anywhere. The five-episode series follows Tucci across Tuscany, Lombardy, Trentino-Alto Adige, Abruzzo, and Lazio. Produced by Tucci's SALT Productions alongside BBC Studios, the series skips the surface-level foodie tour and opts for something more personal. In Tuscany, where Tucci once lived as a teenager, he samples an unexpected local breakfast, rides out with traditional cowboys, and joins a grand Sienese feast that captures the spirit of the region. 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. Finally, in Lazio, Tucci steps outside of Rome to explore the region's rural soul. He tries porchetta from Ariccia, rustic fish soup, and a springtime lamb dish that speaks to a deeper connection between simplicity and seasonality. Executive producers Stanley Tucci and Lottie Birmingham (SALT Productions), Amanda Lyon and Ben Jessop (BBC Studios), and the National Geographic team back a show that doesn't just travel—it listens. Tucci in Italy isn't food TV to escape with; it's food TV that brings you home. The series premieres May 18 at 8/7c on National Geographic, with episodes streaming the next day on Disney+ and Hulu.
