take the energy of new york, mix in the gritty elegance of new orleans, add 3,000 years of history, and cook it all up in the heat of the world s most famous volcano. that is napoli. i m stanley tucci. i m italian on both sides, and i m traveling across italy to discover how the food in each of this country s 20 regions is as unique as the people and their past. in the south, we are very used to fight. this place may be looked down on as the poverty-stricken underdog of italy. but the people who live in this region have their own way of doing things. for m this is a philosophy. this is our style, our tradition. they ve given the world its favorite food. pizza! just don t forget where it was invented. firenze. napoli! if pizza was going to be born anywhere, it would be here in naples. the city is hot, fast, and a feast for the senses. naples is situated in campania. it s the unofficial capital of the italian south and is even older than rome. it s a region
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we came here two years ago. yeah. this is the reason we re in this restaurant. we have made it every day since. practically every day, yes. it s a favorite. it s amazing. we love this dish. and everybody always thinks there s garlic in it or onion. i know. it s just the sweetness of the zucchini. i know. he put it in. we missed it. we re so unprofessional. the chopped zucchini are fried in sunflower oil, and that s our first mistake. we need about three gallons more than we ve been using at home. it s frustrating to see him doing it like this with such ease, when we have been laboriously frying them in a shallow vessel. i know. so sad. hours of my life. hours. literally hours. i know. once fried, tomaso leaves the zucchini overnight to soften up. i feel like we ve been doing a lot wrong. we ve been doing it all
the family have agreed to show me how it s done. my wife has come to join me, and we re in one of the most beautiful places in the world. what could possibly go wrong? [ thunder ] okay, so there s this once in a decade storm forecast and everyone is taking shelter. but that doesn t stop the morning delivery coming down from the family s farm up in the hills. every morsel grown by the father, pepino. pride of place this season is the star of my favorite dish, zucchini. the first time i had this dish, i insinuated myself in the kitchen to wheedle out the recipe from pepino s daughter antonia, who runs the place. we now make it at home every week, but it s never as good. chef tomaso is giving me a master class, and my wife felicity has even flown in to make sure we get it right.