Future Norchini News Today

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 ...

people and their past. [speaking foreign language]. >> umbrian food isnt about expensive restaurants or tricky techniques. its all about the skill and hard work that goes into producing precious raw ingredients, from innovative farmers to noble hunters. and lets not forget the chefs and butchers preserving the traditional ways to cook these treasures of the land. [speaking foreign language]. >> and a note for any vegetarians watching. umbrian eat a lot of meat. a lot of pork. like a lo...

Salami is incredible. the fresh mountain air takes it all to another level. i have got to meet the maker. the man manning the sausage machine is the last true norchino standing. legend has it that during the renaissance, the master pork smiths were so skilled with the knife that on occasion, they were even called upon to operate on humans, and they have been revered ever since for their craft and warrior-like worth ethic. today, the butchers here are struggling to recruit future norchini .

Matterso pepe thats him on the sign manning the sausage machine is the last true norchino standing. legend has it that during the renaissance the master pork smiths of this area were so skilled with the knife that on occasion they were even called upon to operate on humans. and theyve been revered ever since for their craft and warrior like work ethic. but today the butchers here struggle to recruit future norchini. [speaking foreign language ].