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By Janelle Davis and Foren Clark, CNN

It’s hard to get tired of the delicious Italian dishes.

The second season of “Stanley Tucci: Searching for 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.

Just in case your attempts weren’t up to snuff, CNN has rounded up the recipes from the chefs behind some of season two’s most mouth-watering dishes.

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

Venice is a magical, mysterious and romantic place — but let’s talk about the elephant in the room: it has a reputation for eating badly.

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.

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.

RECIPE: Risotto with black ink and cuttlefish

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

Piedmont, a region in northwestern Italy, is devoted to risotto. And the beating heart of this culinary tradition is the town of Vercelli, where risotto, restaurants specializing in risotto are everywhere. One of the best places to try it in Italy’s rice capital, Christian & Manuel Ristorante, is tucked away in the back of a 1960s tourist hotel called Hotel.

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.

Inspired by Andy Warhol’s Campbell 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 a box. Wow!”

RECIPE: Risotto with Grana Padano cream, beer and coffee reduction

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.

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 sweet grass-fed cows high on those mountains makes the fondue so luscious it doesn’t need the white wine they add in France or Switzerland,” Tucci said.

“Oh my god this is so good,” Tucci said while enjoying melted to Alpage restaurant at the foot of the Matterhorn. “So delicious!”

RECIPE: Aosta Valley Fonduta

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.

Carlo Caporicci was able to turn truffle hunting into truffle cultivation at his family estate, San Pietro a Pettine. Using a method that takes more than five years, Caporicci can produce black truffles that he says are identical to their counterparts in the wild. His daughter, Alice Caporicci, incorporates her family’s products into the dishes of the estate’s restaurant, The Kitchen.

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.”

RECIPE: Assoluto di Bosco

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.

When Adriano Lazzeri’s father opened up Restaurant Il Cavaliere in 1958, Pizza al Padellino (meaning “pizza in a small pan”) was a brand new concept. The restaurant in Turin, Italy, catered to factory workers, who went wild over it.

The base is a traditional Tuscan crust, inspired by the region where Lazzeri’s father grew up.

“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 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 the sausage as a 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]

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For more recipes, travel tips and insight into Italian culture, sign up for CNN’s Unlocking Italy newsletter. This eight-part guide will have you packing your bags in no time.


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