In Season 1 of Tucci in Italy, Stanley Tucci explores five Italian regions: Tuscany, Lombardy, Trentino-Alto Adige, Abruzzo, and Lazio. Each episode focuses on the unique culture, cuisine, and history of these regions as he travels through them.

The series highlights a variety of regional foods and culinary traditions, including a lavish Sienese feast in Tuscany, futuristic farm-to-table delicacies in Lombardy, pine needle pesto and alpine dishes in Trentino-Alto Adige, wild seafood traditions on a trabocco in Abruzzo, and rustic dishes like Roman pizza and porchetta in Lazio. The show emphasizes both traditional and innovative cuisine unique to each region.

Tucci in Italy connects food with culture and history by exploring how local traditions, geography, and historical events shape the cuisine. For example, in Trentino-Alto Adige, the dual cultural identity and historical border tensions influence the food. In Abruzzo, the rugged terrain shapes food culture, and in Lazio, the connection between city and countryside is reflected in authentic dishes. The series presents food as a gateway to understanding the people and their heritage.

Stanley Tucci shares personal reflections such as his memorable year of youth spent in Florence, Tuscany. He also engages with local people, participates in traditional activities like ranching with Tuscan cowboys, and experiences regional festivals and rituals. These personal stories enrich the narrative and provide a deeper connection to the places and their culinary heritage.

Among the unique discoveries, Tucci samples pine needle pesto in the Alpine region of Trentino-Alto Adige, explores futuristic farming and gourmet ingredients near a steel plant in Lombardy, and uncovers the sweet history of confetti in Abruzzo. He also experiences gourmet service station food and traditional dishes that may be unexpected to viewers, highlighting the diversity and innovation within Italian cuisine.