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trading empire. silks, spices, ideas and money, lots of it. the venetians live between earth and water. its shaped their character, salty, wise and ingenuous. >> i have never seen anyone do that before. >> im stanley tucci. im italian on both sides and im traveling across italy to discover how the food in each of this countrys 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. >>...

Black pepper. i will add it right away to our sauce. >> beautiful. >> like this. another thing, the cumin. >> oh, cumin. >> and the other spices that i need here is the paprika. the sweet one and the spicy one. a lot of it. >> wow. >> we use much more spices than other parts of the north of italy. >> sure. >> and -- >> because youre getting the influence from -- >> from the port, you know? in the port we received all these influences from the turkish, the greece, the albanians, croatians. >> the...

I will add some of this here and bay leaves, and black pepper. i will add it right away to our sauce. okay. >> beautiful. >> like this. another thing, the cumin. the other thing i need here is the paprika, the sweet one and the spicy one. a lot of it. we use much more spices than the northern part of italy. >> because youre getting the influence from -- >> from the port. in the port, we received all these influences from the turkish world, the greek, the al banians. >> the last ingredient is str...

Whatever. its genius. >> in this its perfectly her mattic. >> sealed. >> sealed. >> if i may never seen anyone do that before. >> antonia sister and business partner vitoria runs the restaurant they keep the place intimate with nine tables. but this amp a chefs table. >> i thought youd never arrive. >> thank you. thank you. lets sit. our goulash with some veg at the side. >> the side dishes are made with ingredients from antonia garden. chicory with lemon and then the delicious leaves of the zuc...

Along, something modern. is it stewing or steaming? whatever, its genius. >> in this way, its perfectly her hermetic. >> sealed. >> yeah, sealed. >> ive never seen anyone do that before. antonias sister and business partner vittoria runs the restaurant. they keep the place intimate with just nine tables. but this afternoon there is a 10, a chefs table. oh, i thought youd never arrive. hi. >> thank you. thank you. lets eat our goulash with some veggies as a side. >> the side dishes are made with ...

Pepper. i will add it right away to our sauce. okay. >> beautiful. >> like this. another thing, the cumin. >> oh, cumin. >> and the other spices that i need here is the paprika. the sweet one and the spicy one. a lot of it. >> wow. >> we use much more spices than other parts of the north of italy. >> sure. because youre getting the influence -- >> from the port, you know? in the port, we received all these influences from the turkish war, the greece, albanians, croatians. >> the last ingredient ...