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this bread is an aphrodisiac. im all alone in a hotel. why would i want to do that? this place is rich and its food is famous. some bold souls whisper that its the best in italy. >> massimo: smell, smell, smell! the smell is unbelievable. >> im stanley tucci. im italian on both sides and im traveling across italy to discover how the food in each of this countrys 20 regions is as unique as the people and their past. anger, religion, and death in a pasta. it has everything in it. im here...

And what we are going to do is put little bit of corn starch on top of it and it will thicken it up, we will incorporate that in and after that, we are going to add broth, combination of vegetable broth and sauce and over here i have the whipped cauliflower and mashed potatoes. you can do the cream spinach, the corn is going in and this will start to thicken and it gets nice and thick. the mashed potatoes on top. we are going to pour this and i will add the shredded cheese here and this is your ...

>> and add broth and flour. and a pinch of nutmeg. >> but like most cooks in this region, theres only one pasta barbara would consider using and it aint spaghetti, folks. there are my tagliatelle, handmade pasta. >> beautiful. the local, fresh tagliatelle of emilia-romagna grips the sauce far better than dried, southern spaghetti ever could. >> parmigiano reggiano, aged 24 months. im ready. >> youre ready? >> yeah. >> oh, thank god. dont judge me. ive had to wait 10 torturous minutes for it to c...