Page 64 - Venison News Today

Ravaged by famine, and where farmers were treated as indentured servants by their oppressive aristocratic landowners. until recently. >> ciao, ciao. >> this is a world away from the huge steaks and fine wines of florence. the people here cook what they grow. and after the toil of harvesting and milling the wheat, what theyre left with is bread. lots and lots of bread. so here the dough is rising and you cook it in that oven. like it was done many years ago. over in the kitchen, some of the 200 v...

This one actually comes from the same area from the medici family originated. jesus. this is like no steak ive ever eaten, its crisp and delicate and the smoke carries with it the taste of the land. goddamn it, it just melts in your mouth. its what makes the regional cooking of italy about so much more than a tasty meal. the palate is the organ that connects italy .

>> what? >> steak fiorentina. >> but why? >> why the moon? why the sun? >> yes. 500 years later, thankfully, you dont need to be a grand duke to enjoy steaks this big. and fabio wants to cook for me tuscanys signature dish, the magnificent bistecca alla fiorentina. >> and in case lunch isnt looking worthy enough of like ten men, fabio picks out a little appetizer, yet another cut of meat. we head back to the deli fabio owns. oh, look at that.

To join the feast. ♪ so here we are in milan, the fashion and industrial powerhouse of italy. ive only been to milan a few times and always in passing. ive never stayed here long enough to really get a sense of it. the first thing that strikes you about milan is its dynamism. no wonder espresso was invented here. i think i might need a few of these just to keep up with the rhythm of the city. but do the

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♪ so here we are in milan, the fashion and industrial powerhouse of italy. ive only been to milan a few times and always in passing. ive never stayed here long enough to really get a sense of it. the first thing that strikes you about milan is its dynamism. no wonder espresso was invented here. i think i might need a few of these just to keep up with the rhythm of the city. but do the hardworking milanese

That grew here in the renaissance changed how we all see the world. but this family also changed the way things taste. it might seem a long way from michelangelo to the greatest t-bone steak youve ever eaten, but the medici had a hand in that too. >> secret. >> fabio picchi may look like he has fallen out of a renaissance painting, but he is actually renowned chef, a born and bred florentine, and a master of meat. back in the 1500s, most people wouldnt even get close to cuts of meat this good. t...

Suggestion. there is nowhere on earth quite like tuscany. the land is idyllic. the art is divine, and the food is out of this world. >> 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...

>> in buchtchery, the animal is quartered. everything thats left over was called the quinto-cuarto. they had little choice but to make the best of it. one restaurant keeping these alief and taking it into the 21st century. you can turn the poorest cuts into the richest of dishes. >> we are hungry, right? >> starving. i have not eaten in an hour. >> katy wants to meet the

Intensity of our operations, investing in lower-carbon technologies, and exploring renewable fuels of the future. we work hard to care for the homes we love. but its only human... to protect the one we share.