Page 1208 - Bread News Today

>> tucci: so the stomach, the heart and the liver. >> sara: yes. >> in rome you find frittata and >> tucci: but separately. >> katie: yeah, and she has combined them. >> tucci: yeah. [ speaking foreign language ] >> katie: its ready. >> tucci: oh wow. >> katie: smell it. wow, rich. >> tucci: oh yeah thats nice. >> dont forget about this bread. >> oh wow, yeah, nice and hot too. >> katie: so good. yeah. >> this is really special. and i think its a really good

Youre in good hands. click or call to bundle today. at panera, we take care of dinnertime. youre in good hands. we use fresh, clean ingredients to make mouthwatering masterpieces. order on the panera app and get free delivery through june 13th. only at panera. my night at the wheat threshing festival has reminded me of the epic, insatiable obsession tuscany has with bread. its a love that has echoed through the ages and there are recipes for every stage of a

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. >> tucci: there isnt even a tomato in sight... this is amazing. and olive oil plays second fiddle to butter. >> butter, a lot of butter. >> jesus. woah, jesus. warning - irresponsible amounts of butter were used in the making of this program. ok. i hate to say it but... we need more butter. mi...

The base is olive oil and garlic, tuscan bread and tomato. it sounds very simple. 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 favor...

These type of beans are solid but you dont need to put in the water before cooking. >> oh really? >> and they taste so... >> you dont have to soak them beforehand? >> no, thats the difference. it means the florentines eat the beans. >> the bean eaters. yeah, because we are using so many different-- oh no, now youre going to mix them all up. [laughs] the cooking is really, very poor, simple cooking. >> thats true. >> i read that during the renaissance the wealthier people would have meat. whereas...

Else, a huge hunk of bread. no, no, ill go from this side here. this is good. i like this. absolutely delicious. and he says that he likes it. and makes it at home but he cant make it as good as -- as this. >> yeah. >> after that little appetizer, we head up to the house of one of fabios friends in the hills above the town. hes gathered together the ingredients for a classic. he is making a fish stew. this is a -- this is a fake cacciucco. i need to keep my voice down so the neighbors dont here ...

>> nerina: the idea around the menu and the dishes that we do is to take traditional dishes, traditional recipes and then add something new. all the team of the restaurant, we are all under 30 years old so we are all really young. these young chefs are seeing old tuscan dishes with new eyes. >> nerina: so, the panzanella foam is an example of a traditional tuscan dish. so, farmers. >> basically made with the simplest... >> exactly. >> ...poorest ingredients. onion, tomato, bread, vinegar. >> cuc...

>> we will leave her now because shes the master. >> tucci: shell kick you out anyway. >> francesco: yeah, yeah. >> tucci: this was my job when i was a 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. what are you making? >> angela: 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 a flavour. >> yeah, yeah, thats nic...

For hundreds of years, the poorest people in naples were packed into these narrow streets. terrible sanitation meant that your life could be snatched from you at any moment by the brutal epidemic of their age, cholera. >> people really got scared. because, you know, it was an epidemic like, more or less, the covid-19 -- >> yes. >> -- virus. so you could transmit it very easily. >> right, right. >> cholera was spread by water and by food. so people here cooked pieces of bread in hot oil. so the f...

One theory is that florence refused to pay its arch-rival town of pisa for its salt. they were willing to spend money with other people but never give money to pisa. >> leonardo: yeah, especially pisa. >> even today. but of course, this being italy, food rivalries go deep but no-one can quite remember why. another idea is this, if they dont use salt the bread could stay for a long time. >> really, without salt? i didnt know that. >> because, because the salt, the salt... >> the salt breaks it do...