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by the covid pandemic. but i've arrived during a brief moment of normality when lockdown has been lifted restaurants are filling up and masks are optional outside. bologna is an ancient university town the oldest in the western world brought to life by students flaunting their youth. 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 acr...

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 ...

world brought to life by students flaunting their youth. 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 one pasta. it has everything in it. i'm here to discover why this place is ...

These cheeses not as mere products, but as precious babies. ones happily that you can eat. what am i gonna do with you? you are just born! >> this is the cheese of this morning. it's called tosone. taste it, it's unbelievable. it's so good. it's like... it's like mozzarella, no? the back taste of mozzarella but less intense. >> it's so good. oh my god! five hundred and fifty liters of milk compressed into this. every morning. >> as demand for milk grew in the 1960s the white cows were nearly forsaken for the more bountiful udders of foreign

>> that's too much. wow. [ bleep ]. i mean, yes. gino's up at 5:00 a.m., pouring the morning milk into copper vats, massaging the pampered cheeses, and running them salt baths that last for 19 days. >> massimo: you have to love the ingredients, you have to caress them. hi, dear ingredients. hi, love parmigiano. >> both gino and massimo see these cheeses not as mere products, but as precious babies. ones, happily, that you can eat. >> what i'm gonna do with you? you are just born! this is the cheese of this morning. it's called tosone. taste it, it's unbelievable. it's so good. it's like... it'...