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Through the Olive Branches . Theyre hard to avoid in puglia, a region thats home to 60 million olive trees. Thats one olive tree for every italian in italy. This region is italy at its most elemental simple fresh cuisine thats grown and produced here. Fragrant olive oil, beautiful vegetables, cheeses renowned the world over. Hello. Hello. One focaccia. And durum wheat for pasta and bread. Grazie. Look at that. Im stanley tucci. Im fascinated by my italian heritage, so im traveling across italy to discover how the food in each of this countrys 20 regions is as unique as the people and their pas...

>> hello, i'm in puglia, which is the heel of -- can you see me through the olive branches? >> they're hard to avoid in puglia, a region that's home to 60 million olive trees. that's one olive tree for every italian in italy. this region is italy at its most elemental -- simple fresh cuisine that's grown and produced here. fragrant olive oil, beautiful vegetables, cheeses renowned the world over. >> hello. >> hello. one focaccia. >> and durum wheat for pasta and bread. >> look at that. >> i'm stanley tucci. i'm fascinated by my italian heritage, so i'm traveling across italy to disco...

through the olive branches? >> they're hard to avoid in puglia, a region that's home to 60 million olive trees. that's one olive tree for every italian in italy. this region is italy at its most elemental -- simple fresh cuisine that's grown and produced here. fragrant olive oil, beautiful vegetables, cheeses renowned the world over. >> hello. >> hello. one focaccia. >> and durum wheat for pasta and bread. grazie. look at that. >> i'm stanley tucci. i'm fascinated by my italian heritage, so i'm traveling across italy to discover how the food in each of this country's 20 regions is as...

Across one of the many fornelli, like bere vecchie, run by young restaurateur vito zurlo. >> how's it going? >> everything is fine. let's eat a bit of meat today. >> just a little. >> opened by vito's grandfather in 1927, this fornello isn't your average butcher shop, but we'll get into that in a minute. >> what do you want to try? >> i want to try everything. but tell me what they are. >> some pugliese rib-eye. >> wow. >> pork panchette. >> yes. >> cisternino's fornelli grew from the ancient tradition of communal feasting at village fairs. so keeping that tradition alive, the modern fornelli ...

And if you follow your nose, chances are you'll stumble across one of the many fornelli, like bere vecchie, run by young restaurateur vito zurlo. >> how's it going? >> everything is fine. let's eat a bit of meat today. >> just a little. >> opened by vito's grandfather in 1927, this fornello isn't your average butcher shop, but we'll get into that in a minute. >> what do you want to try? >> i want to try everything. but tell me what they are. >> some pugliese rib-eye. >> wow. >> pork panchette. >> yes. >> cisternino's fornelli grew from the ancient tradition of communal feasting at village fair...