Stanley Tucci on grief, the perfect risotto and becoming an internet sex symbol at 62


When Tuki was traveling around Tuscany For his CNN show, he found himself breaking bread with a group of politicians discussing the state of the nation. “When the conversation about politics was over, they became completely different people when they talked about their food,” he recalls. “Their voices rose, their bodies changed, they weren’t as guarded. They had real, passionate discussions about barren spaghetti.

When he traveled across the country for the show, which jumps between the 20 regions of Italy, he saw that this was a place where people would get into a fistfight over the right way to make papa al pomodaro. Here, food is political. Food is personal. This is despite the fact that you travel ten miles down the road in Puglia and realize the classic recipe of the region has swung wildly in a new direction. “Someone will say, ‘Well, I make it like this,’ and the other person will say, ‘No, no,'” he says. “It’s always ‘no no’. Every person, from the cab driver to the politician to the guy who works in the bookstore has an opinion. They start talking about things and inevitably they end up talking about food.

Also Read :  Disney CEO Suggests Adults Don't Like Animated Films, Is Wrong

The process of sudden animation is exactly what happens to Stanley Tucci when we leave the member’s bar (pausing on the way out as if at the foot of the Trevi Fountain to say, “I love a bar”) and walk across the street to an Anfasi Italian Cafe. We take a seat in the back with a Peroni and the staff, who have clearly been Tuki’d before, famously with the plastic menus.

When Tuki talks about food, he sits down.

It’s the prawn risotto he made the other evening with a court-bouillon stock he whipped up in five minutes but made Such A difference to the flavor. “You can make one really fast,” he says. “You take the heads and the shell, throw them in, cook for a second with a little onion, garlic and salt. Boil it down, strain it, and literally in five minutes you have a great seafood stock.

Also Read :  How Ted Lasso ended up in ‘FIFA 23’ — and then racked up over 1 million wins

Then there is the electric pizza oven that he has at home and Indeed, you wouldn’t believe how good it tastes. “It’s incredible, you’d have no idea. You’d think I cooked it in a wood burning oven, and it cooked in three minutes.

Then there are crimes against pasta. He gets angry when people use the wrong shape of pasta for ragus that need a fat tube to hold the meat. The right pasta shape is important. You need linguini ribbons to get the pasta really slippery with tomato sauce. “Cheese on seafood pasta,” he says while mentally collapsing. “That’s just stupid. You do that? The interview is over.”

Also Read :  There Won't Be 4 Batmans, Says Warner Bros CEO

The passionate attitude to food is the sustainable force in his BBC series, a show where he finally got the role of ​​his career: his charming self. in Search for Italy, listening to Tushi talk about the splash of nutmeg that permeates the depths of a duck ragu is like sinking into a warm bath. The show does for pappardelle what Normal people Has for Paul Mescal’s little gold chain, which is to say rebrand something common as deeply erotic. It’s the same voice that takes you from plate to plate in his memoir, Taste, which was released in October 2021 and is still number one on the Sunday Times bestseller list.

Source

Leave a Reply

Your email address will not be published.

Related Articles

Back to top button