(CNN) — It’s hard to get enough of delicious Italian dishes.
In the second season of “Stanley Tucci: Searching for Italy” viewers’ mouths will water again as they are prepared by chefs from across the country. Some home cooks have even attempted to recreate these dishes at home.
Here are five of the recipes that many viewers are keen to try at home.
Recipes are listed in US and metric measurements and have been adapted by the restaurant or chef for home use.
A pitch-black Venetian classic
Black ink and squid risotto
(Risotto al Nero di Seppia)
Recipe courtesy of Giovanni “Gianni” Scappin
Born and raised in the city, chef Giovanni “Gianni” Scappin was thrilled to be able to debunk that stereotype. To showcase the best of the city’s canals and surrounding lagoon, he made the Venetian classic risotto with black ink and squid.
Squid ink dyes the risotto a striking black.
Octopus (Seppi in Italian) is the cousin of the squid and the octopus. And the squid ink is a key ingredient.
“The precious ink is used to color the risotto black, making the dish as theatrical as Venice itself,” Tucci explained.
This risotto dish is so great that some neighboring countries claim it as their invention. It’s impossible to say with certainty who created the dish, but the ink is long dry in the Venetian cookbook.
The risotto that Tucci describes as “a revelation.”
Risotto with Grana Padano cream, beer reduction and coffee
(Risotto con Crema di Grana Padano, Riduzione di Birra e Caffè)
Recipe courtesy of Christian and Manuel Costardi
The restaurant is run by two brothers who bring a modern twist to this dish. The signature version by Christian and Manuel Costardi is a risotto with Grana Padano cream, beer reduction and coffee. It should taste like cappuccino or tiramisu, but risotto – all in one dish.
Risotto with Grana Padano cream, beer reduction and coffee is a typical dish at the 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 metal cans.
The chefs’ unique risotto earned them a Michelin star.
“It completely changes everything I thought about risotto,” Tucci said. “This is a revelation. That’s a thousand things in one can. Wow!”
This fondue is so delicious it needs a spoon
(Fondue from the Aosta Valley)
Recipe courtesy of Lorella Tamone of Alpage Restaurant
The Swiss are famous for fondue, but their neighbors in Italy have their own take on this delicious, melted-cheese dish. It’s called fondue.
Sommelier and local teacher Cecilia Lazzarotto and Stanley Tucci at Alpage Restaurant.
Instead of Emmental and Gruyère, the Italians in the Aosta Valley only use one cheese: Fontina.
Fontina is a creamy semi-hard cheese with a mild, nutty taste.
“Italian fontina cheese, made from cows fed sweet grass high up in these mountains, makes the fondue so delicious it doesn’t need white wine, which they add in France or Switzerland,” Tucci said.
Presents the famous black truffle
Assoluto di Bosco
(Essence of the Woods Pasta with Porcini Mushrooms and Truffle)
Recipe courtesy of Alice Caporicci from La Cucina
The Umbria region of central Italy is one of Italy’s top producers of the coveted black truffle, the earthy, aromatic mushrooms famous around the world. The traditional method of truffle hunting with dogs and lots of digging in mountainous terrain can be difficult to maintain.
Stanley Tucci watches Alice Caporicci prepare her truffle pasta specialty at La Cucina in San Pietro a Pettine, Umbria.
The Essence of the Woods Pasta, also known as Assoluto di Boscocombines the delicious flavors of beetroot, porcini mushrooms and black garlic into a delicious pasta sauce that complements, but doesn’t overshadow, the star of the show – a whole lot of truffles.
“A fitting finale,” Tucci concluded as he savored the dish, “in celebration of Carlo, Alice, the future of truffles and possibly the future of Umbrian cuisine.”
Pan pizza from an Italian family run pizzeria
Pizza al Padellino
(Pizza from the cast iron pan)
Recipe courtesy of Adriano and Alfredo Lazzeri Il Cavaliere restaurant
Most people think of pan pizza and they think of giant American pizza chains, but one family-run Italian pizzeria has been baking this classic for more than 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 sourdough, in fact the dough is already prepared in the morning, spread in the pan and left with the tomato sauce for many hours in the old wood-fired oven, leaving a crispy, wholesome and very tasty pizza,” explains the restaurant’s website.
Each pan pizza is a little personal pizza. Each customer can load it with their own individual toppings. When Tucci visited the restaurant while filming Season 2 of “Stanley Tucci: Searching for Italy,” he chose sausage as the topping. He also added anchovies at Chef Lazzeri’s recommendation.
“I usually 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]