Sweet Sharpness News Today

and well be sticking to the local rules. napoli is a truly thrilling city. the second you arrive, youre engulfed by a magnificent chaos. and theres no point in fighting it. people here do things their own way. take new york, mix in new orleans, add 3,000 years of history, and cook it all up in the heat of the worlds most famous vokt. that is napoli. 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 a...

people here do things their own way. take the energy of new york and mix in the gritty elegance of new orleans. add 3,000 years of history and cook it all up in the heat of the worlds most famous volcano. that is napoli. 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. >> in the south we are very used to fight. >> this place may be looked down on as the povert...

engulfed by a magnificent chaos and theres no point in fighting it. people here do things their own way. 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 worlds most famous volcano. that is napoli. 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. >> in the south, we are ver...

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 worlds most famous volcano. that is napoli. 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. >> 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...

Wow! wow! after our little shopping trip, were back in the city, and finally, finally the maestro is making a pizza for me. mass-produced pizza brands always add sugar, fat and flavoring. but in napoli its just water, flour, salt, yeast and a lot of skill. the crushed san marzanos from uncle vincenzo go on first. next, the creamy nuggets of mozzarella di bufala to counteract the sweet sharpness of the tomatoes. and a final flourish.

>> after our little shopping trip, were back in the city. and finally, finally the maestro is making a pizza for me. mass produced pizza brands always add sugar, fat and flavoring. but in napoli, its just water, flour, salt, yeast and a lot of skill. [ speaking non-english ] the crushed san marzanos from uncle vincenzo go on first. next the creamy nuggets of mozzarella to counteract the sweet sharpness of the tomatoes. and a final flourish to add saltiness and fragrance.

Mass-produced pizza brands always add sugar, fat and flavoring. but in napoli its just water, flour, salt, yeast and a lot of skill. the crushed san marzanos from uncle vincenzo go on first. next, the creamy nuggets of mozzarella di bufala to counteract the sweet sharpness of the tomatoes. and a final flourish. to add saltiness. and fragrance. and then, in a matter of moments, food magic happens.

Mass-produced pizza brands always add sugar, fat and flavorings, but in napoli its just water, flour, salt, yeast, and a lot of skill. incredible. nice. the crushed san marzanos from uncle vincenzo go on first. next, the creamy nuggets of mozzarella di bufala to counteract the sweet sharpness of the tomatoes. and a final flourish to add saltiness and fragrance. and then, in a matter of moments, food magic happens. [ speaking non-english ] >> incredible. oh, my god! thank you.

Always add sugar, fat, and flavoring. but in napoli, its just water, flour, salt, yeast, and a lot of skill. the crushed san marzanos from uncle vincenzo go on first. next, the creamy nuggets of mozzarella di buffala to counteract the sweet sharpness of the tomatoes. and a final flourish to add saltiness and fragrance. and then in a matter of moments, food magic happens. >> oh, my god.

After our little shopping trip, were back in the city and finally, finally, the maestro is making a pizza for me. mass-produced pizza brands always add sugar, fat and flavorings, but in napoli its just water, flour, salt, yeast, and a lot of skill. incredible. nice. the crushed san marzanos from uncle vincenzo go on first. next, the creamy nuggets of mozzarella di bufala to counteract the sweet sharpness of the tomatoes. and a final flourish to add saltiness and fragrance. and then, in a matter ...