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this bread is an aphrodisiac. i'm all alone in a hotel. why would i want to do that? this place is rich and its food is famous. some bold souls whisper that it's the best in italy. >> massimo: smell, smell, smell! the smell is unbelievable. >> i'm stanley tucci. i'm italian on both sides and i'm traveling across italy to discover how the food in each of this country's 20 regions is as unique as the people and their past. anger, religion, and death in a pasta. it has everything in it. i'm here to discover why this place is home to the gastronomic superstars of the nation's superstars ...

And what we are going to do is put little bit of corn starch on top of it and it will thicken it up, we will incorporate that in and after that, we are going to add broth, combination of vegetable broth and sauce and over here i have the whipped cauliflower and mashed potatoes. you can do the cream spinach, the corn is going in and this will start to thicken and it gets nice and thick. the mashed potatoes on top. we are going to pour this and i will add the shredded cheese here and this is your topping. and you poor that in. i tried i tried i tried. joe: it becomes this.

>> and add broth and flour. and a pinch of nutmeg. >> but like most cooks in this region, there's only one pasta barbara would consider using and it ain't spaghetti, folks. there are my tagliatelle, handmade pasta. >> beautiful. the local, fresh tagliatelle of emilia-romagna grips the sauce far better than dried, southern spaghetti ever could. >> parmigiano reggiano, aged 24 months. i'm ready. >> you're ready? >> yeah. >> oh, thank god. don't judge me. i've had to wait 10 torturous minutes for it to cook. >> enjoy it. >> oh, thank you. artusi uses lean veal so it's a much quicker ragu to make ...