It felt like an eternity waiting for the premiere of Stanley Tucci’s Searching for Italy in February. As the initial vaccine rollout began, the world craved a return to normalcy, especially the joy of international travel. It felt like a distant dream, yet tantalizingly close.
This longing fueled my obsession with Tucci’s show, ultimately inspiring me to make Italy my first post-pandemic trip. I couldn’t wait to celebrate my heritage, indulge in endless pasta, and embark on a “carb healing” journey.
A Pasta Pilgrimage in the Eternal City
Tucci’s Emmy-winning show isn’t just about travel; it’s a culinary education. The episode on Rome delves into the city’s four quintessential pasta dishes: cacio e pepe, amatriciana, carbonara, and gricia, each with a captivating history. They’re united by their simple elegance, nourishing flavors, and readily available ingredients.
My mission? To follow in Tucci’s footsteps and taste them all. My journey started at the Hotel Eden rooftop, the setting for the show’s promotional photos. This luxurious hotel, just a stone’s throw from the Spanish Steps, offered a lavish suite with elegant touches and exceptional Italian hospitality.
After being treated like a movie star, I was ready for the real star of the show: the food!
A Taste of Rome: From Classic to Contemporary
Tucci’s Roman adventure guided my culinary explorations, and the iconic pasta dishes took center stage.
Chef Kotaro Noda at Il Convivio challenged Roman traditions with his innovative approach to Italian cuisine. His cacio e pepe was a revelation, featuring a blend of pecorino and Parmigiano that achieved a harmonious balance between creaminess and sharpness.
Beyond the signature dishes, Il Convivio’s tasting menu showcased seasonal ingredients prepared with Japanese techniques. A standout was the squid ink tagliolini with cured egg yolk and lemon, a briny and zesty twist on carbonara that left me craving seafood for days.
Armando al Pantheon, a classic Roman institution, offers stunning views of the Pantheon. We waited patiently for a table on the patio, and it was worth every minute. Their rigatoni all’amatriciana was divine, with a robust tomato sauce enhanced by pork cheeks and freshly cracked black pepper. Be sure to order a bottle of Fiano from the Campania region to complete the experience.
Antico Arco, a charming restaurant in the Trastevere neighborhood, featured a decadent truffle interpretation of carbonara. The earthy, musky flavors of the truffle paired beautifully with the rich egg yolk sauce, creating a symphony of textures and taste.
For a traditional carbonara, head to Roscioli Salumeria con Cucina, considered one of the best in the city. Tucci didn’t sample this dish on camera, so I couldn’t resist giving it a try.
Beyond the Pasta: A Celebration of Italian Cuisine
Tucci also showcased up-and-coming talent, including Chef Sarah Cicolini of Santo Palato. Her signature oxtail meatball was a masterpiece, with tender, juicy meat, a crispy crust, and a delectable peanut and lovage sauce. Cicolini’s innovative Abbruzzo-style approach to proteins, often overlooked, is a testament to her culinary artistry.
My personal highlight, however, was a dish from La Terrazza, the Hotel Eden’s rooftop restaurant. Chef Fabio Ciervo presented a deceptively simple spaghetti with a bright red sauce, made with only the ripest tomatoes, yielding a sweet and refreshing broth unlike anything I’d ever tasted.
A Farewell to Rome: Carb-Filled Memories and a Renewed Heart
After a weekend of indulging in the city’s culinary delights, I took a leisurely Vespa tour, absorbing the sights and sounds of Rome with a newfound appreciation.
This trip, inspired by Stanley Tucci’s “Searching for Italy,” was everything I hoped for and more. It wasn’t just about the food; it was about rediscovering the joy of travel, the warmth of Italian hospitality, and the healing power of a good plate of pasta. It reminded me that life, like a good meal, is best savored, and that new adventures, just like my love for Italian cuisine, are always waiting to be discovered.
