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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 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 doin...

engulfed by a magnificent chaos and there's 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 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...

>> 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 peppino's daughter antonia, who runs the place. we now make spaghetti alla nerano at home every week. but it's 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 we're in this restaurant, right? >> yeah, we have made it every day since. >> we basically eat it practically ever...

Than we've been using at home. >> it's frustrating to see him do it like this with such ease when we have been laboriously frying them in a shallow vessel. >> i know. it's so sad. >> hours of our life. >> hours, literally hours. >> i know. >> once fried, tomasso leaves the zucchini overnight to soften up. >> i feel like we've been doing a lot wrong. >> we've 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 didn't even tell us about. oh, see they put butter. ah. >> so basically it's all wro...

>> i feel like we've been doing a lot wrong. >> we've 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 didn't even tell us about. oh, see, they put butter. ah. >> so basically it's 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 didn't tell me that. i'm so upset. no, no. i won't hold it against you. let it go. let it go. >> wow! yeah. and you've moved on, have you? >> it's my mistak...