Page 2 - Tuscan Bread News Today

Here, too, bread plays a starring role in pretty much everything >> its so hot. thank you. >> i go out back and discover wood fires full of roasting ganders. these geese were one of the few farm an alert animals peasants were allowed to keep for themselves and not have to share with lenders they were saved for special occasions, like weddings and festivals. the smell is incredible.

Institution, serving up "the cake" in, what else, a huge hunk of bread. >> ill go from this side here. this is good, i like this. its absolutely delicious. and he says that he makes it because he loves it. he makes it at home but he cant make it as good as this. >> yeah. >> after that little appetizer, we head up to the house of one of fabios friends in the hills above the town. hes gathered together the ingredients for a livornese classic. hes making a fish stew. >> this is a fake cacciucco. >>...

>> here we are. very exciting. >> i am having lunch at one of my favorite restaurants in florence. i am joined, again, by local food expert, professor leonardo and my friend, the art historian, daniel murphy. this place specializes in poor food, and their recipes are so heavenly, i am sure it is where old bread would choose to come and die. marco miceli is the restaurant owner. >> basically the main ingredients are bread and black cabbage. and then, we have the tomato and bread soup. the base is...

>> these young chefs are seeing all the tuscan dishes with new eyes. >> the panzanella foam is an example of a traditional tuscan dish. >> basically made with simple ingredients. onion, tomato, bread, vinegar. >> cucumber. thats it. >> normally we do it with old bread. >> right. >> you are taking it to another level by foaming at. >> with air inside it becomes very light. still keeping the flavor of the panzanella. >> i love what you did. that is so smart.

Tuscan dishes is the panzanella. tuscan bread, soaked in vinegar, and onion, and tomato. and joy. >> this is very good. >> it is really good. perfect. its one of my favorite things. i make it for my kids, they will just eat it like it is ice cream, practically. >> tomatoes, olive oil, and tuscan bread. >> the epic maybe not tuscan bread. >> i have to admit, that i prefer tuscan bread cooked in dishes like this, because on its own, it can taste quite land. it actually tastes like cardboard. that ...

Character of the tuscan people, we have tuscan bread. >> i remember, when i was a kid and we came here and we tasted the bread and i thought this is terrible, the worst thing ive ever had in my life. we never got used to it. >> seeing these basic ingredients in the city market is one thing. but, the only way to truly understand tuscan poor food is to get out of the city, and go deep into the endlessly beautiful countryside. >> is and that kind of amazing when you look around? you really dont see...

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 incredible f...

Indentured servants by their oppressive, aristocratic landlords, until relatively recently. >> this is a world away from the steaks and fine wines of florence. the people here cook what they grow. after the toil of harvesting and milling wheat, what they are left with is bread. lots, and lots of bread. >> here, the dough is rising, and you cook it in that oven. like it was done many years ago. >> over in the kitchens, 200 villagers are hard at work preparing the feast.

Really creative. >> tucci: and here we are. >> yeah. >> yeah, its very exciting. im having lunch at the cinghiale bianco, one of my favorite restaurants in florence. so nice to see you. really nice to see you. and im joined again by local food expert, professor leonardo romanelli and my friend the art restorer, daniella murphy. >> hi stanley. >> tucci: uh-oh. >> leonardo: oh, hi. >> tucci: hi. this place specializes in poor food and their recipes are so heavenly im sure its where old bread would...

Panzanella. i was hoping that was mine. also, a very simple and poor dish. tuscan bread soaked in vinegar and onion and tomato. >> marco: enjoy. >> tucci: thank you. >> daniella: this panzanella is very good. >> tucci: and this pappa al pomodoro, perfecto. this is one of my favorite things, i make it for my kids, theyll just eat. like its ice cream, practically. we have good tomato, good olive oil and tuscan bread. maybe not tuscan bread. [laughs] i have to admit, that i much prefer tuscan bread...