Page 1115 - Bread News Today

Every new arrival brings change and the opportunity for regeneration and renewal. but one thing that wont change here is that, at the home of a cumpari, the door is always open and you are always welcome to join the feast . so bologna, i havent been here for a very long time. very happy to be back. the people of bologna have been hit hard by the covid pandemic, but ive arrived during a brief moment of normality, when lock down has been lifted, restaurants are filling up and masks are optional ...

[ speaking foreign language ] this is a world away from the huge steaks and fine wines of florence. the people here cook what they grow and after the toil of harvesting and milling the wheat, what theyre left with is bread. [ speaking foreign language ] lots and lots of bread. so here the dough is rising and you cook it in that oven. like it was done many years ago. over in the kitchens, some of the 200 villagers are hard at work preparing the feast, and here too, bread plays a starring role, in...

Selling bread with a little bit of fat on it. sometimes pepper, because people were really poor. then at a certain point, people here invented pizza. but for many years it was just a neapolitan taste, a neapolitan dish. because cholera also played a significant role -- >> yes, it did. >> -- in its attitudes. >> it did for centuries. [vespa engine] >> thankfully for us, by the late 19th century, the italian prejudice against naples and its food began to change and elisabettas taken me to the plac...

[ speaking foreign language ] >> rinas preparing some traditional sicilian dishes with her daughter enza, using some of the fish that beppes just caught. [ speaking foreign language ] >> its so simple - all she does is dress the dish with a simple salsa verde which is made of parsley, capers, olive oil and bread soaked in vinegar. her second dish is more elaborate. [ speaking foreign language ] >> rina is making sarde a

Not so simple to prepare. >> tucci: not simple to make. >> marco: to make good. but, in my opinion, the queen of the tuscan dishes is the panzanella. i was hoping that was mine. also, a very simple and poor dish. tuscan bread soaked in vinegar and onion and tomato. >> marco: enjoy. >> tucci: thank you. >> daniella: this panzanella is very good. >> tucci: and this pappa al pomodoro, perfecto. this is one of my favorite things, i make it for my kids, theyll just eat. like its ice cream, practicall...

The best ones however are saved for the advanced years, when bread is old and stale. thats when tuscan cooks get really creative. >> tucci: and here we are. >> yeah. >> yeah, its very exciting. im having lunch at the cinghiale bianco, one of my favorite restaurants in florence. so nice to see you. really nice to see you. and im joined again by local food expert, professor leonardo romanelli and my friend the art restorer, daniella murphy. >> hi stanley. >> tucci: uh-oh. >> leonardo: oh, hi. >> t...

Heritage. so, im travelling across italy to discover how the food, in each of this countries twenty regions, is as unique as the people and their past. the creations of famous tuscans are known the world over. michelangelo, i think if he were to come back today, hed be able to walk around florence. it hasnt changed. but its the hands of the ordinary people... >> chef: we fold it like this. ...that have crafted the incredible food here. its like a christmas in your mouth, yeah. this is a place bu...

Have issues theyre concerned about. >> reporter: are you finding there are things that keep coming up? is there something you talk a lot about with your friends? >> whatever dominates the headlines comes up at the doors. its interesting hearing what people care about. its bread and butter issues, schools. its different from the headlines as well because its whats happening at home, whats close to their heart, that they care about. >> reporter: why do you give your time up to do this? >> when you...

Kid. my mother would give me the mushrooms and i would have to brush them off. not ones we found, ones we bought, but that was my job. yeah. what are you making? >> polenta. and what we do, and this is the recipe of the house, i dont know where it comes from, we put in the water a piece of garlic. it will leave the flavor. >> yeah, yeah, thats nice, yeah. but you know a lot about the food of lombardy, this area. >> polenta in the ancient times, it was like the bread. you eat it warm with meat if...

Nothing like you expect. up here in the north, forget about pasta and pizza. oh my god, thats so beautiful. perfecto. this is the land of rice and polenta. >> polenta in the ancient time, it was like the bread. >> people from south of italy call us polentoni. >> there isnt even a tomato in sight. this is amazing. and olive oil plays second fiddle to butter. butter? jesus. whoa, jesus. warning - irresponsible amounts of butter were used in the making of this program. okay, i hate to say it, but -...