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Next up is Osteria Ai 4 Feri Stori, a popular gondolier hangout known for its modern take on cicchetti. One gondolier told Tucci the restaurant is cicchetti heaven, and it’s where he tried some of Venice’s signature dishes, including sarde in saor (sardines in their flavor) and baccalà mantecato,or whipped cod. Baccalà mantecatois “a snack that is ...

Chef Gianni Scappin, Tucci’s friend and coauthor of “The Tucci Cookbook,” was born and raised in Venice. He showed Tucci how to make a Venetian classic: risotto nero di seppia. The pair took a gondola across the Grand Canal to the nearly 1,000-year-old Rialto fish market to pick up cuttlefish (seppiain Italian), a cousin of the squid and the octopu...

Seafood clearly dominates menus in Venice. But there’s another protein that’s become a favorite for Venetians. Duck is a local delicacy often served in the fall. It’s eaten with pasta. To learn more, Tucci grabbed a drink at Harry’s Bar, once a favorite of the late author Ernest Hemingway, and chatted with Andrea de Robilac, a Venetian historian wi...

The feasting continued when Tucci joined journalist Maurizio Denez for a Venetian street snack of calamari sprinkled with sea salt. It was served in a portable paper cone called scartosso in Italian. The fried treat can be a mix of fried fish and shellfish — or just calamari, like Tucci’s version. There is evidence of the scartosso dating back to t...

And you can’t forget the wine. Matteo Bisol gave Tucci a tour of perhaps the most unique vineyard in Italy, located on the island of Mazzorbo, about 5 miles northeast of Venice. Wine played a leading role in the very early history of Venice. Piazza San Marco, Venice’s most famous square, was actually a vineyard until 1100 AD. The ancient white-skin...

There are only three restaurants on the whole island of Mazzorbo, including a restaurant associated with the winery, Venissa. Chef Chiara Pavan runs the Michelin-starred restaurant and uses ingredients from the salty soil, like asparagus and velvet artichokes. Pavan showed Tucci how to make a nontraditional golden spaghetti, topped with an actual l...

Tucci went to Cannaregio, one of the six oldest parts of Venice, which is home to something new – and spicy. There, he met with Hamed Ahmadi, who fled the Taliban in Afghanistan and arrived in Italy in 2006. Now, the 25-year-old runsOrient Experience,an Afghan restaurant staffed by former refugees. They keep the link to their culture alive through ...

Now it’s time to explore one of the most under-explored regions of Italy. In the far northeast of Italy is Friuli-Venezia Giulia, which touches both Austria and Slovenia. This area was once the entry point for spices from Asia entering Italy, making it a culinary gold mine. With Polish, Jewish and Italian roots, Chef Antonia Klugmann is fusion pers...