Tuscan Bread News Today

[tucci] i have driven in italy quite a bit. But i did say to one guy when i was doing a movie, i said, its very interesting, people dont really stop at stop lights that much. And he goes, no, no, no. The stop light is just a suggestion. Theres nowhere on earth quite like tuscany. The land is idyllic, the art is divine and the food is out of this world. [tucci] oh my god. It just melts in your mouth. [laughs] im stanley tucci, im fascinated by my italian heritage. So, im traveling across italy to...

[tucci] i have driven in italy quite a bit. but i did say to one guy when i was doing a movie, i said, "its very interesting, people dont really stop at stop lights that much." and he goes, "no, no, no. the stop light is just a suggestion." theres nowhere on earth quite like tuscany. the land is idyllic, the art is divine and the food is out of this world. [tucci] oh my god. it just melts in your mouth. [laughs] im stanley tucci, im fascinated by my italian heritage. so, im traveling a...

is out of this world. >> oh my god. it just melts in your mouth. >> im stanley tucci, i am fascinated by my italian heritage, so i am traveling across italy to discover how the food in each of this country 20 regions is as unique as the people, and their past. >> the creations of famous tuscans are known the world over. >> calendula, if he would come back today, i think he would still be able to walk around florence pickett hasnt changed. >> but the hands of the ordinary crafted the in...

this world. >> oh my god. it just melts in your mouth. >> i am stanley tucci, i am fascinated by my italian heritage so i am traveling across italy to discover how the food in each of this countrys 20 roegions is as unique as ther past. it is the hands of the ordinary people that crafted the incredible food here. >> it is like christmas in your mouth. this is a place built on human, mind boggling richest and insane amount of bread. i really dont know how they eat that much bread. >> de...

>> oh my god. that just melts in your mouth. >> im stanley tucci. im fascinated by my italian heritage. so im traveling across italy to discover how the food in each of these 20 regions is as unique as the people and their past. the creations of famous tuscans are known the world over. >> mick anglo, i think if he were to walk around today, he would be able to walk around florence. it hasnt changed. >> but its the hands of the ordinary people that have crafted the incredible food here....

This traditional recipe from Tuscany turns stale bread into a hearty tomato soup you'll want for lunch and dinner all week.

Peões saborearam produtos da marca logo na estreia do reality rural comandado por Adriane Galisteu

>> of course, this being italy, food rivalries run deep, but no one can quite remember why. >> another idea is this. if they dont use salt, the bread could stay for a long time. because with salt it became dry. >> still the most convincing one is that we dont want to give money to pisa. >> for me, panzanella is one of the greatest dishes of tuscan poor food, giving brittle old bread new life by using fresh tomatoes to create a surprisingly refreshing salad. >> knowing my love of food and art, da...

Beans, which are a staple of florentine cooking. >> so, you have these different dishes. these types of beans you do not need to put in the water before cooking. and, they taste -- >> you dont after sex them. >> yes. bean eaters. because, we are using so many. >> now you will mix them all. okay. >> the cooking is very poor, simple cooking. >> i read that, during the renaissance, the wealthier people would have meet, whereas the poorer people basically just had beans, some kind of soup, and some ...

The phrase “slice of heaven” comes to mind... marcos. pizza lovers get it. closed captioning brought to you by mesobook.com >> my night at the wheat threshing festival has reminded me of the epic, insatiable obsession that tuscany has with bread. it is a love that is echoed through the ages, and there are recipes for every stage of a love life. the best ones are saved for the advanced years, when bread is old, and stale. that is when tuscan cooks get really creative.