Stanley Tucci & Chef Missy Robbins Talk Pasta, Pots & Pans, And Their Love Of Italy
Sep 25, 2023
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Guests Stanley Tucci and Chef Missy Robbins discuss their love for Italian food, family dinners, and exploring different cuisines. They announce the launch of Cherry Bomb's print magazine and express excitement for a potential cooking show in Italy. The podcast explores the diverse flavors of Italy and different types of pasta, as well as the impact of the renowned River Cafe on their cooking.
Stanley Tucci shares his Italian culinary upbringing and how it influenced his love for food.
Both Stanley Tucci and Missy Robbins express their passion for exploring the diverse flavors and regional variations of Italian cuisine.
Deep dives
Stanley Tucci's Italian Culinary Roots
Stanley Tucci talks about his Italian upbringing, where food played a central role in family life. His mother, an amazing cook, elevated their meals to a whole new level. While their family and friends enjoyed delicious and unique dishes, other households served subpar food. Leftovers from dinner were repurposed into next-day lunches. Tucci shares anecdotes about his massive lunches at school, which included Italian bread with fillings like eggplant Parmigiana and veal cutlets. Despite being an anomaly in terms of food, this culinary upbringing left a lasting impression on Tucci.
Stanley Tucci's Fascination with Italian Food
Tucci expresses his deep fascination with Italian cuisine and his desire to explore the regional variations across Italy. He describes his idea for a show where he travels through Italy, discovering the connection between food and various aspects of each region, such as history, geography, and socioeconomics. Tucci highlights the vast differences in food from the north to the south of Italy and the unique flavors that emerge from each region. He believes that Italian food provides endless opportunities for learning and culinary exploration.
Missy Robbins' Love for Pasta
Missy Robbins, chef and co-owner of Brooklyn restaurants Lilia and Missy, shares her passion for pasta. She recalls her initial picky eating habits and how she grew to love Italian ingredients. Robbins emphasizes the joy of cooking and how working with seasonal ingredients often leads to extraordinary dishes. She discusses two lesser-known pasta dishes, pizzoccheri and bottarga pasta, and the unique flavors they offer. Robbins expresses her delight in customers' wholehearted embrace of the spaghetti bottarga dish at her new restaurant, highlighting the simplicity and deliciousness of Italian cuisine.
Stanley Tucci's Dream of Opening a Small Osteria
Tucci reveals his dream of opening a small, intimate osteria, incorporating his love for Italian cuisine. He envisions a restaurant with a changing menu, few wine options, and a cozy atmosphere. Tucci emphasizes that he is not a professional chef, but his understanding and appreciation for cooking make him want to be involved in some capacity. He also hints at the possibility of collaborating with Missy Robbins, and both express interest in cooking together. Tucci's goal is to create a restaurant where people can savor the flavors of Italian food in a simple and intimate setting.
We have a special episode for you today—it’s Stanley Tucci in conversation with guest host Chef Missy Robbins. Stanley was in town to celebrate the launch of TUCCI by Greenpan, his new cookware collection. And who better to chat with him than Missy, the chef and co-owner behind the popular Italian restaurants Lilia and Misi, and the brand new Misipasta, an aperitivo bar and pasta shop in one. (All are located in Williamsburg, Brooklyn.)
The two talk pasta, pots and pans, family, favorite restaurants, and their love for all things Italian food. Don’t miss Missy and Stanley.
Thank you to OpenTable and Amaro Nonino for supporting this episode. Stay tuned for details on the Cherry Bombe + OpenTable “Sit With Us” series. You can find Amaro Nonino in the world’s best bars and liquor shops and you can learn more at grappanonino.it.
Hosted by Kerry Diamond Produced by Catherine Baker and Jenna Sadhu Recorded by Eric Sheppard Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Music by Tralala, “All Fired Up”
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