“And I’ve been around too.” According to Laforgia, the dish got its name after the first person who tried it called the chef a killer because it was so spicy. “Honestly, I’ve never seen anything like that before,” Tucci said. The spicy and charred dish is made by putting the pasta in a pan with olive oil and spices - but no water - until it’s burnt and crispy. Despite being one of Italy’s poorest regions, Puglia is coming into its own, and Tucci discovers that there’s a newfound pride in its gastronomic roots.Īt Urban Bistrot in Bari, chef Celso Laforgia cooks up pasta all’assassina (assassin pasta). Frequently called the boot of Italy, this southern region represents the nation’s culinary scene at its most fundamental - simple, fresh, locally produced cuisine. Puglia is famous for its fragrant olive oil, beautiful vegetables, delicious cheeses and flavorful durum wheat. They feasted on pasta with fish sauce and fried anchovies stuffed with cheese and herbs then covered in breadcrumbs. Tucci joined the family for lunch on their terrace. The head chef is the son, Pietro Galletti, who cooks the fresh fish foraged by his father, Guido. Ittiturismo, built into the cliffs of Cinque Terre, is both a family home and their restaurant. When cappon magro hit the table, Tucci was in awe of the presentation. Tucci came to try corzetti, a Genoese pasta, and cappon magro, an ornate seafood dish. Ricchebono specializes in seasonal and local ingredients. “Wow! Wow! Wow!” Tucci exclaimed as he walked inside and took in the architecture. The Cook is the hot new restaurant of chef Ivano Ricchebono that is situated in a 14th-century palazzo in Genoa.
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