Stanley Tucci ends his journey in Liguria, the birthplace of pesto and a region shaped by cliffs, sea, and tradition. In this final episode, he discovers how landscape and culture come together on the plate.
The Riviera in a Dish
Liguria is the fabled Italian Riviera—a narrow crescent of coastline nestled between the mountains and the Mediterranean Sea. Known for its pastel-colored villages like Cinque Terre and glamorous ports like Portofino, the region thrives on a deep connection to both land and sea. While space is limited, Ligurians make the most of every inch, growing herbs and vegetables on steep terraces and fishing along the rocky coast. This interplay of landscape and ingenuity gives Ligurian cuisine its soul.
Bites of Liguria: What Tucci Eats
Cliff Hangers
Stanley begins high above the sea, visiting the spectacular Cinque Terre, where vertical farming on narrow terraces has been a way of life for generations. He also meets Michelin-starred chef Carlo Cracco, who crafts his restaurant’s menu using only local Ligurian ingredients. The difficulty of cultivating this land makes every ingredient feel earned.
Places & Dishes:
- Pansotti with preboggion in a walnut sauce at Ristorante Cracco Portofino — a regional pasta filled with wild herbs and dressed in a creamy walnut sauce
Deep Green Sea
Tucci dives into the story of pesto alla genovese, the region’s emerald treasure. Genoa is known as La terra del Basilico—the land of basil—where Roberto Panizza, the king of pesto, preserves tradition with passion. The local basil holds DOP status, and Panizza describes it as Liguria’s great green ambassador to the world. In the traditional method, he uses an enormous marble mortar and wooden pestle to prepare the pesto—an ancient technique that enhances both texture and aroma.
Places & Dishes:
- Pesto with trenette at Il Genovese — a typical Genovese pasta with green beans and potatoes, prepared and shared with Roberto Panizza
Superb and Superba
In Genoa, known as La Superba, Stanley explores the city’s proud seafaring past and discovers how grandiose beauty and working-class grit blend through food. The nickname hints at both ornate elegance and a haughty pride. With food writer Laurel Evans, Tucci strolls through Genoa’s alleys, tasting humble staples and opulent cuisine alike.
Places & Dishes:
- Focaccia at Antico Forno della Casana — a classic street snack with deep roots in Genoese tradition
- Cappon magro and stamped Renaissance pasta at The Cook Restaurant — a layered seafood salad that evolved from a sailor’s snack into a luxurious dish topped with lobster, prawns, and mussels, once served on meatless ‘magro days’
Heroic Agriculture
Tucci visits heroic farmers who cling to the cliffs to cultivate crops by hand. In the town of Taggia, he meets Paolo Boeri, an olive farmer producing what many consider Italy’s greatest olives. These small but flavorful olives are known as taggiasche, prized for their fruity, sweet, and very creamy taste.
Places & Dishes:
- Olive oil tasting at Paolo Boeri’s home, Olio ROI — featuring ROI Italian Extra Virgin Olive Oil made from Ligurian taggiasche olives
Fruit of the Sea
This story unfolds in the Cinque Terre region, specifically in Corniglia, where Tucci meets local fisherman Guido. Here, the sea is their pantry—each day, the freshest ingredients come straight from the water. Tucci witnesses how they live simply, not out of scarcity, but by choice. “They are not stingy,” he reflects, “they reduce consumption and find their own luxury and joy in this steep land and the sea, living contentedly with what nature gives them.”
Places & Dishes:
- Pasta with fish sauce and fried anchovies at Ittiturismo Corniglia SP4488 — Guido’s seaside eatery serving fresh, daily catch with stunning coastal views
Bivalves by Boat
Stanley heads to the city of La Spezia, often described as a shellfish goldmine. There, he meets Paolo, who farms oysters and mussels in the Gulf of Poets. The local oysters are uniquely green-hued—a distinctive feature of this marine environment.
Places & Dishes:
- Fresh oysters and local white wine.
🏠 Bring the Ligurian Flavor Home
Mortar and Pestle Set with Anti-Scratch Oak Wood Base – Mortar with Extra Large Pestle Made of Natural Granite. Perfect for making pesto the traditional way. 4.8★ | 2,300+ reviews
“Solid, beautiful, and functional—this mortar and pestle has become my go-to for pesto night.”
– Verified Amazon Reviewer
Fresh Ligurian Basil Pesto made of Genovese DOP basil and EVOO. Gluten-free, keto-friendly, non-GMO, made in Italy. 6.3 oz (180 g). 4.6★ | 1,200+ reviews
“This is the closest thing to homemade pesto I’ve ever bought—fresh, fragrant, and flavorful.”
– Verified Amazon Reviewer
ROI Italian Extra Virgin Olive Oil
Made from Ligurian Taggiasca olives. High polyphenol, DOP certified, fresh cold-pressed in Italy. No pesticides, no GMOs. 16.9 fl oz (500 ml). 4.6★ | 2,300+ reviews
“Rich, fruity, and smooth—this olive oil elevated every dish I used it in.”
– Verified Amazon Reviewer
Beyond the Plate: Reflections on Liguria
Liguria’s cuisine doesn’t shout—it whispers. It speaks with patience and pride. The region feels welcoming and resistant, beautiful and dark, ancient and young. It stands as one pure identity shaped by contrast.
Chef Carlo Cracco says it clearly: “It’s not humble cuisine. It was intelligent.” Despite steep cliffs, narrow land, and the sea at their doorstep, Ligurians never held back. They met nature’s limits with creativity. Every idea went into their food. Every dish told a story. This episode shows how simplicity becomes powerful when it grows from real roots—history and geography.
Revisit the Journey
This was the final episode of Stanley Tucci: Searching for Italy Season 2. Missed a region? Catch up on the full journey here:
S2E1: Venice – Seafood risotto, Jewish ghetto cuisine, and lagoon life
S2E2: Piedmont – Truffles, Barolo wine, and slow food traditions
S2E3: Umbria – Rustic lentil stews, porchetta, and sacred landscapes
S2E4: London – A taste of Italy abroad with immigrant stories and fusion
S2E5: Calabria – Spicy ‘nduja, charcoal-grilled meats, and rugged traditions
S2E6: Puglia – Burnt wheat pasta, taralli, and ancient olive groves
S2E7: Sardinia – Sheep’s cheese, blue zones, and mountain hospitality
S2E8: Liguria – Pesto, taggiasca olives, and seafood along the cliffs (Now You Read)
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