they just don t like to shout about it. i m stanley tucci, i m italian on both sides, and i m traveling across italy to discover how the food in each of these countries 20 regions is as unique as the people and their past. it resurrect a dead person? piedmont a place that s always innovating. you have to be crazy, yes. here, you have to expect the unexpected. and commit things a little differently. to unearth it real treasures. [speaking non-english] italy has a reputation for coffee. but it s taken to another level in turin it s great grateful squares are linger over something portent and warming. if you squint, you can even imagine yourself in paris. and that s no accident. turon s the capital of piedmont. a region in the extreme northwest of italy, directly on the border with france. having such a larger than life neighbor has left its mark, french ideas, customs and food are everywhere. [speaking non-english] but if there s a drink that sums it up, it s this.
i ve only been to milan a few times, and always in passing. i ve never stayed here long enough to really get a sense of it. the first thing that strikes you about milan is its dynamism. grazie. no wonder espresso was invented here. i think i might need a few of these, just to keep up with the rhythm of the city. but do the hardworking milanese bring as much to the italian table as they do to the country s economy? 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. that s delicious! here in milan, the menu is nothing like you expect. up here in the north, forget about pasta and pizza. oh, my god. that s so beautiful. perfetto. this is the land of rice and polenta. polenta, in the ancient time, it was like the bread. people from south of italy call it polentoni. there isn t even a tomato in sight. this is amazing. and olive oil plays second fid
trading empire. silks, spices, ideas and money, lots of it. the venetians live between earth and water. it s shaped their character, salty, wise and ingenuous. i have never seen anyone do that before. 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. may i? thank you. how are you? good. good. surrounded by wetlands, these people are hunters. you re a great shot. and gatherers. it is perfectly balanced. wow. wow! the sea brought the outside world to the venetians and fed their appetites. mmm, so many different cultures right in a bowl. venice is the capital of the venito region. it is flat, fertile and damp. sheltered in the west by the dolomites and in the east warmed by the adriatic sea. 117 islands sit in this salty bay, the lagoon. venice is the largest. no food is grown here. it all comes in from the outside. i want to
take the energy of new york, mix in the gritty elegance of new orleans, add 3,000 years of history, and cook it all up in the heat of the world s most famous volcano. that is napoli. 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. in the south, we are very used to fight. this place may be looked down on as the poverty-stricken underdog of italy. but the people who live in this region have their own way of doing things. for m this is a philosophy. this is our style, our tradition. they ve given the world its favorite food. pizza! just don t forget where it was invented. firenze. napoli! if pizza was going to be born anywhere, it would be here in naples. the city is hot, fast, and a feast for the senses. naples is situated in campania. it s the unofficial capital of the italian south and is even older than rome. it s a region
perched-up hill towns and rustic cuisine. stop filming and just eat it. i m stanley tucci. italian on both sides and i m travel across italy to discover how the food in each of this country s 20 regions are as unique as the people and their past. [ speaking foreign language ] ummian food isn t about expensive restaurants or tricky techniques. it s all about the skill and hard twhoork goes into producing its precious raw ingredients. for instance owe r from innovative farmers and chefs preserving traditional ways of cooking this food from the lands and a note for vegetarians watching, umbrians eat a lot of meat, like a lot of it, huge amounts of it. i surrender. so the pork umbria is named after the umry, one of italy s most ancient people. their landlocked homeland is right in the middle of the country. bordered on the rest by its more glamorous neighbor tuscany, it s often overlooked and while the landscape here is similar, the culture is very different. less fancy,