Big Garlic News Today

that means its the green heart of italy. not a jealous heart but a fertile one. arriving in early fall, i chart a course through umbrias ancient forests and misty mountains. this is italy before the romans. a place where families live close to the land. a land of saintly legends, impossibly perched hilltop towns and rustic cuisine. wow. stop filming and just eat it. cheers. im stanley tucci. im italian on both sides and im traveling across italy to discover how the food in each of this...

fertile one. arriving in early fall, i charter course through the ancient forests and misty mountains. this is italy before the romans. a place where families lived close to the land. a land of saintly legends, impossibly pernled uphill towns and perfect cuisine. im stanley tuchy. im italian on both sides, and im traveling across the country to discover foods and their ties to the past. umbrian food isnt about expensive restaurants. its all about the skill and hard work that goes into ...

perched-up hill towns and rustic cuisine. stop filming and just eat it. im stanley tucci. italian on both sides and im travel across italy to discover how the food in each of this countrys 20 regions are as unique as the people and their past. [ speaking foreign language ] >> ummian food isnt about expensive restaurants or tricky techniques. its all about the skill and hard twhoork goes into producing its precious raw ingredients. for instance owe r-- from innovative farmers and chefs ...

[ speaking foreign language ] >> umbrian food isnt about expensive restaurants or tricky techniques. its all about the skill and hard work that goes into producing its precious raw ingredients. from innovative farmers to noble hunters. and lets not forget the chefs and butchers preserving the traditional ways of cooking. and a note for any vegetarians watching. umbrians eat a lot of meat, like particularly pork. like a lot of it. huge amounts of it. >> i surrender. to the pork. ♪ >> ...

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Theres a sense of community and a family feel on the farm. >> stanley, were gonna start picking up ingredients for our lunch. were gonna get some -- >> look, its an ostrich egg. >> its called a dragon egg actually, we got this because theyve got a very special, special taste. they dont get soggy. i put them on the fire like that, burn him in bit. cut him in half and eat like a spoon like a little desert. >> form in-house chef, -- is fanning the flames to make one of the specials of the day, eggp...

Theres a sense of community and a family feel on the farm. >> stanley, were gonna start picking up some ingredients for our lunch. do you want to get some aubergine. >> look, its an ostrich egg. >> its called dragon egg actually. and we go this because theyve got a very special, special taste. they dont get soggy. i put them on the fire like that, burn them a bit, then cut them in half and with a spoon, like a little dessert. farm in-house chef, davide, is fanning the flames to make one of the s...

/PRNewswire/ -- One of the key factors driving the growth of the garlic market is the increasing awareness about the health benefits of garlic. The consumption...