(CNN) — It’s hard to get tired of the delicious Italian dishes.
The second season of “Stanley Tucci: In Search of Italy” once again has viewers salivating over dishes prepared by chefs from across the country. Some home cooks have even tried to replicate these dishes at home.
Here are five of the recipes that many viewers might be looking forward to recreating at home.
Recipes are listed in US and metric measurements and have been adapted for home use by the restaurant or chef.
An absolute black Venetian classic
Risotto with black ink and cuttlefish
(Risotto with Nero di Seppia)
Recipe courtesy of Giovanni “Gianni” Scappin
Chef Giovanni “Gianni” Scappin, who was born and raised in the city, was thrilled to prove that stereotype wrong. To showcase the best of the city of canals and its surrounding lagoon, he prepared the Venetian classic Black Ink Risotto With Cuttlefish.
The squid ink stains the risotto with a striking shade of black.
Cuttlefish (sepia in Italian) is the cousin of the squid and the octopus. And squid ink is a key ingredient.
“Precious ink is used to color the risotto black, making the dish as theatrical as Venice itself,” Tucci explained.
This risotto dish is so good that some neighboring countries claim it as their invention. It is impossible to know for sure who created the dish, but in the Venetian cookbook the ink has been dry for a very long time.
Tucci risotto described as a “revelation”
Risotto with Grana Padano cream, beer and coffee reduction
(Risotto with Crema di Grana Padano, Riduzione di Birra and Caffè)
Recipe courtesy of Christian and Manuel Costardi
The restaurant is run by two brothers who give this dish a modern touch. Christian and Manuel Costardi’s signature version is a risotto with Grana Padano cream, beer and coffee reduction. It’s supposed to taste like cappuccino or tiramisu, but risotto, all in one dish.
Risotto with Grana Padano cream, beer reduction and coffee is a signature dish of Christian and Manuel restaurant in Vercelli in the Piedmont region of Italy.
Inspired by Andy Warhol’s “Campbell’s Soup Cans”, the Costardi brothers playfully serve their specialty in individual canisters.
The chef-owners’ unique risotto has earned them a Michelin star.
“It completely changes everything I thought about risotto,” Tucci said. “It’s a revelation. It’s a thousand things in one box. Wow!”
This fondue is so succulent it requires a spoon
Aosta Valley Fonduta
(Aosta Valley Fondue)
Recipe offered by Lorella Tamone of the Alpage restaurant
The Swiss are famous for fondue, but their Italian neighbors have their own version of this delicious melted cheese dish. It’s called melted.
Local sommelier and teacher Cecilia Lazzarotto and Stanley Tucci at Alpage restaurant.
Instead of Emmental and Gruyère, Italians in the Valle d’Aosta region use only one cheese: fontina.
La Fontina is a creamy semi-hard cheese with a mild nutty taste.
“Italian fontina cheese from cows fed on sweet grass, high up in those mountains, makes the fondue so luscious it doesn’t need the white wine they add in France or Switzerland,” Tucci said.
Honoring the famous black truffle
Assoluto di Bosco
(Essence of wood pasta with porcini mushrooms and truffle)
Recipe courtesy of Alice Caporicci of La Cucina
The Umbria region in central Italy is one of Italy’s leading producers of highly sought-after black truffles, earthy and aromatic mushrooms famous the world over. The traditional method of truffle hunting with dogs and many digs in mountainous terrain can be difficult to maintain.
Stanley Tucci watches Alice Caporicci prepare her specialty truffle pasta at La Cucina in San Pietro a Pettine in Umbria.
Wood essence pasta, also known as Assoluto di Boscocombines the delicious flavors of beetroot, porcini mushrooms and black garlic to create a mouth-watering pasta sauce that complements but doesn’t overshadow the star of the show – lots of truffles.
“A fitting finale,” Tucci concluded as he savored the dish, “to celebrate Carlo, Alice, the future of truffles and perhaps the future of Umbrian cuisine.”
Pan pizza from an Italian family pizzeria
Pizza with Padellino
(cast iron pizza)
Recipe courtesy of Adriano and Alfredo Lazzeri from Restaurant Il Cavaliere
Most people think of pan pizza and American mega pizza chains, but a family-run Italian pizzeria has been making this classic for over 60 years.
The base is a traditional Tuscan crust, inspired by the region where Lazzeri’s father grew up.
Customers can customize the toppings when ordering Pizza al Padellino at Il Cavaliere restaurant in Turin.
“The pan pizza has a very long rise, in fact the dough is already prepared in the morning, it is spread in the pan and together with the tomato sauce, it is left to levitate for many hours. This is how once cooked in the old wood-fired oven, a crispy, digestible and very tasty pizza remains,” explains the restaurant’s website.
Each pan pizza is a small personal pizza. Each customer can load it with their own custom toppings. When Tucci visited the restaurant while filming the second season of “Stanley Tucci: Searching for Italy,” he chose sausage as the garnish. He also added anchovies, following Chef Lazzeri’s recommendation.
“Usually I like very thin pizzas, but this one is delicious, very creamy,” Tucci said after trying the dish.
RECIPE: Pizza al Padellino [add link on Sunday]