After learning from 2 Italian-American chefs in New York that Italian food was forever changed in this American land of plenty, Tony wonders what was lost in the fare's long trip from the Italian homeland.
Go to EpisodePappacarbone
Chef Rocco Iannone treated Tony to lunch in the kitchen of his restaurant, Pappacarbone. Their meal included toasted bread with butter and anchovies, spaghetti with seafood, and fried octopus with tomato sauce and cheese.
Via Rosario Senatore 30, 84013 Cava de¿ Tirreni, Salerno, Italy
Diving spot for Ricci
Chef Rocco Iannone brought Tony to the docks of Cetara so he could experience the taste of freshly caught ricci, or sea urchins.
Off the dock, Cetara, Italy
Al Convento
Tony sat down to lunch with Chef Pasquale Torrente at his restaurant, Al Convento. Tony sampled fried anchovies with provolone and spaghetti alla puttanesca.
Piazza San Francesco 16, 84010 Cetara, Italy
Pizzeria Pellone
At lunch this pizzeria is the busiest spot in the neighborhood. Tony tried the margherita pizza and had to eat it with a fork and knife because there was so much sauce and cheese.
Via Nazionale 93, 80143 Napoli, Italy
La Taverna del Buongustaio
Tony ventured down a narrow alley to have dinner at La Taverna del Buongustaio with friends Emanuela and Rosario. Their meal included eggplant rolls with provolone, mezzanelli genovese and fritto misto all'Italiana.
Via Basilio Puoti 8, Napoli, Italy
Scaturchio
Tony stopped by Scaturchio where he tried a Sfogliatella, a pastry shaped like a lobster claw.
Piazza San Domenico Maggiore 19, 80134 Napoli, Italy
