Chef Tomasso News Today

people here do things their own way. take the energy of new york and mix in the gritty elegance of new orleans. add 3,000 years of history and cook it all up in the heat of the worlds most famous volcano. that is napoli. im stanley tucci. im italian on both sides and im traveling across italy to discover how the food in each of this countrys 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 povert...

engulfed by a magnificent chaos and theres no point in fighting it. people here do things their own way. 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 worlds most famous volcano. that is napoli. im stanley tucci. im italian on both sides and im traveling across italy to discover how the food in each of this countrys 20 regions is as unique as the people and their past. >> in the south, we are ver...

>> buongiorno. >> pride of place this season is the star of my favorite dish, zucchini. the first time i had this dish, i insinuated myself into the kitchen to wheedle out the recipe from peppinos daughter antonia, who runs the place. we now make spaghetti alla nerano at home every week. but its never as good. chef tomasso is giving me a master class, and my wife, felicity, has even flown in to make sure we get it right. we came here two years ago. >> yeah. >> this is the reason were in this res...

Than weve been using at home. >> its frustrating to see him do it like this with such ease when we have been laboriously frying them in a shallow vessel. >> i know. its so sad. >> hours of our life. >> hours, literally hours. >> i know. >> once fried, tomasso leaves the zucchini overnight to soften up. >> i feel like weve been doing a lot wrong. >> weve been doing it all wrong. tomasso then heats up the zucchini . >> oh, look at that amazing liquid. >> beautiful, yeah. and finally, a whole ingre...

>> i feel like weve been doing a lot wrong. >> weve been doing it all wrong. tomasso then heats up the zucchini. >> oh, look at that amazing liquid. >> beautiful, yeah. and finally, a whole ingredient they didnt even tell us about. oh, see, they put butter. ah. >> so basically its all wrong. >> see, i asked your sister two years ago. >> yes. >> i said, "do they put butter?" where is antonia? >> yes, a little bit of butter. >> yeah. you didnt tell me that. im so upset. no, no. i wont hold it agai...

Chef tomasso is giving me a master class, and my wife, felicity, has even flown in to make sure we get it right. we came here two years ago. >> yeah. >> this is the reason were in this restaurant, right? >> yeah, we have made it every day since. >> we basically eat it practically every day. >> yeah. its a favorite. its amazing. >> we love this dish. >> and everybody always thinks theres garlic in it or onion. >> i know. >> its just the sweetness of the zucchini. >> i know. oh, wait, wait, he put...

Right? >> yeah, weve made it everyday. practically everyday, yeah. >> its a favorite, its amazing. >> we love this dish. everybody always thinks theres garlic in it or onion, but its just the sweetness of the zucchini. i know. >> oh wait, he put it in. >> oh, we missed it. >> sorry. >> were so unprofessional. the chopped zucchini are fried in sunflower oil, and thats our first mistake. we need about three gallons more than weve been using at home. its frustrating to see him do it like this with ...

>> tomasso then heats up the zucchini. aw. look at that amazing liquid. its beautiful, yeah. and finally, a whole ingredient they didnt even tell us about. see, they put butter. >> so basically-- >> i asked your sister two years ago, i said, "do they put butter?" where is antonia? yes a little bit of butter. you didnt tell me that. >> im so upset. no! no! i wont hold it against you. >> youve moved on. >> its my mistake. >> oh, my god. >> oh, look at that. ok maybe it wasnt deliberate, but then w...

My wife has come to join me and were in one of the most beautiful places in the world. what could possibly go wrong? [thunder cracks] ok, so theres this once-in-a-decade storm forecast and everyones taking shelter, but that doesnt stop the morning delivery coming down from the familys farm up in the hills. every morsel grown by the father, peppino. pride of place this season is the star of my favorite dish, zucchini. the first time i had this dish, i insinuated myself into the kitchen to wheedle...

Ive been longing to come back. the family have agreed to show me how its done. my wife has come to join me and were in one of the most beautiful places in the world. what could possibly go wrong? [thunder cracks] okay, so theres this once-in-a-decade storm forecast and everyones taking shelter. [upbeat guitar music] but that doesnt stop the morning delivery coming down from the familys farm up in the hills. every morsel grown by the father, peppino. pride of place this season is the star of my f...