The Franks hit Brazil with world-famous chef Alex Atala for a whirlwind tour of the country’s amazing eateries, open-air markets, fresh scallops, swimming, beaches, and—of course—pisco.
In the first half of Being Frank‘s Peru adventure, The Franks introduce viewers to Virgilio Martinez and Gastón Acurio, two of Latin America’s best chefs. Together, they make ceviche on a boat, forage for cushoru in Andean swampland, and hit Lima for some seriously delicious local cuisine.
In the second half of their Peruvian tasting tour, Franks Castronovo and Falcinelli swig a natural aphrodisiac (“Panty Dropper”) en route to the jungle-side city of Iquitos. Then, they get a crash course in Amazonian concept cuisine, a trip north to hand with a former paiche harpooner, and a visit to Belen Market.
The Franks head to Copenhagen for the MAD Symposium, an annual gathering of minds across the world of food, created by world-renowned chef René Redzepi. Follow them as they present to, mingle with, and cook for the world’s culinary intelligentsia.
The Franks head down to Mexico City to hang with chef Enrique Olvera at his well-known restaurant, Pujol, and take over the kitchen for two nights. Naturally, that means a ton of tomato sauce, pecorino cheese, eggplant, and The Grateful Dead.
Being Frank means visiting Sicily every October to taste the “olio nuovo” (“new oil” in English), an early harvest unfiltered extra virgin olive oil. This episode of being is stuffed full of epic food, breathtaking landscapes, and a quick lesson in what it takes to get your olive oil neon green.
The premiere episode of Being Frank is like nothing you have seen before: There’s Mexican food, cemeteries, Italian delis, and—of course—two dudes named Frank who’ve been friends since childhood.
In a new Munchies show, chefs Frank Castronovo and Frank Falcinelli travel the world, eating at all the best restaurants, hobnobbing with billionaires, running an olive oil company and, of course, cooking.