Chef Tomaso News Today : Breaking News, Live Updates & Top Stories | Vimarsana

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 philosop...

The Maggiore Group set to close Tomaso's with plans to debut a new restaurant dedicated to Chef Tomaso Maggiore named Il Massetos.

>> 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 ea...

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, wh...

Wrong. tomaso then heats up the zucchini. >> oh, look at that amazing -- >> beautiful, yeah. and finally, a whole ingredient they didn't even tell us about. butter. ah. see, i asked your sister two years ago. i said, do they put butter? where's antonia? >> yes, a little bit of butter. >> you didn't tell me that. i'm so upset. >> are you allergic? >> no, no! i won't hold it against you. let it go. >> you've moved on. >> oh, my god. >> oh, look at that. >> okay, maybe it wasn't deliberate. but then -- why wouldn't you want to keep a recipe this good to yourself? >> people come here all around th...