this bread is an aphrodisiac. i m 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 it s the best in italy. massimo: smell, smell, smell! the smell is unbelievable. i m stanley tucci. i m italian on both sides and i m traveling across italy to discover how the food in each of this country s 20 regions is as unique as the people and their past. anger, religion, and death in a pasta. it has everything in it. i m here to discover why this place is home to the gastronomic superstars of the nation s superstars of the nation s food. nicola: this is made with love. .and how an obsession with perfection. woman: every cut is perfect. .drives its producers. will you marry me? and people here really know how to wait for the best things in life. massimo: slow, slowly, slowly arrive at the point of excellence. and because they ve waited. man: 25 years old. whoa! it really is good. so good! oh my god! i
dis aprodesiac. this food is famous. some bold souls whisper that it s the best in italy. smell, smell, smell, the smelling is unbelievable. i m stanley tucci. i m italian on both sides and i m traveling italy to discover how the food in each of this country s 20 regions is as unique as the people and the past. anger, religion and death. yes. it has everything in it. i m here to discover why this place is home to the gastrono, ma am i gastronomic, and how it drives its producers. will you marry me? and people here really know how to wait for the best things in life. slow, slowly arrive at the point of excellence. and because they have waited 25 years. whoa, really is good. oh, good. this is one of the most delicious things on earth. for a greedy man, this place is the gigantic deli of my dreams. don t fret. i have the metabolism of a teenager. bologna is the capital of a wealthy region that straddles italy and it s cocooned between the adriatic s
that s too much. wow. [ bleep ]. i mean, yes. gino s up at 5:00 a.m., pouring the morning milk into copper vats, massaging the pampered cheeses, and running them salt baths that last for 19 days. massimo: you have to love the ingredients, you have to caress them. hi, dear ingredients. hi, love parmigiano. both gino and massimo see these cheeses not as mere products, but as precious babies. ones, happily, that you can eat. what i m gonna do with you? you are just born! this is the cheese of this morning. it s called tosone. taste it, it s unbelievable. it s so good. it s like. it s like mozzarella, no? the back taste of mozzarella but less intense.