Spread Beautiful News Today

this bread is an aphrodisiac. im 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 its the best in italy. >> massimo: smell, smell, smell! the smell is unbelievable. >> 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. anger, religion, and death in a pasta. it has everything in it. im here...

Hot oven, and the ricotta is tucked away, roasting for just a few minutes to crisp up while the flatbreads cook in these traditional circular flints at the oven door. >> massimo: then were gonna add a little bit of vinegar, some honey that we produce here in maria luigia. >> jessica: and a little bit of fire and thats it. you trained with massimo. did you speak italian before? >> no, i learned it here. >> wow! >> in the kitchen. >> thats incredibly brave. i was learning from the cooks so i was p...

>> and add broth and flour. and a pinch of nutmeg. >> but like most cooks in this region, theres only one pasta barbara would consider using and it aint spaghetti, folks. there are my tagliatelle, handmade pasta. >> beautiful. the local, fresh tagliatelle of emilia-romagna grips the sauce far better than dried, southern spaghetti ever could. >> parmigiano reggiano, aged 24 months. im ready. >> youre ready? >> yeah. >> oh, thank god. dont judge me. ive had to wait 10 torturous minutes for it to c...

>> yes. >> rural romagna was under the control of the papacy for centuries. so it is not surprising that this posta refers to the catholic cardinals jaunty hat. >> all very poor. extra flavor. they are good eggs. >> it is important, but this is very thin. >> do you almost to be able to see your hand through it? >> yes. spread beautiful. i see. >> the priest hats. >> s. >> alessandro is also making a