Video Format Regional Eats News Today

The Messinia in the Peloponnese, Greece, produces what is considered the finest olive oil in the world.

Phyllo pastry for bougatsa is made from many thin layers achieved by a complex lamination that involves not only fat, like margarine, but also oil.

The secret to panettone's signature gooey texture and tangy flavor is an Italian yeast called lievito madre that takes time and patience to master.

São Jorge cheese is made in a remote, volcanic island. The cheese is packed with moisture, hints of spiciness, and a grassy scent.

Capocollo is a distinctive Italian cured meat made from pork neck, easy to spot thanks to its vivid red color and beautiful marbling

  Medha: Were here in Wisconsin, the birthplace of Colby cheese. Its one of the fastest-growing varieties in the United States. Were headed to Springside Cheese, one of the longest-running factories in northeast Wisconsin, and a family operation. Like most cheeses, Colby starts with a giant vat of milk, a starter culture, and rennet. But after that, things get a bit more unique. Jesse: What happens is, when you have grass-fed cows, the milk is a little bit more yellowish or darker in color. ...

Their gelato is made with only three ingredients: milk, sugar, and eggs. It all started in 1840 when Uncle Luigi brought the art of gelato making from the royal courts of Naples to his hometown, Ruvo. Following is a transcript of the video. Claudia Romeo: We are in Ruvo di Puglia, Italy, and today Im going to meet with Vincenzo and Giuliana, who make some of the most exquisite gelato in the country. Their story is as rich as the one of their hometown, Ruvo, that is renowned for its architecture...