Naples

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.

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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

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