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you put it in, and it's changed completely. >> the people here are fuelled by passion and ambition. they just don't like to shout about it. >> oh, my god. >> 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. >> it resurrects a dead person. >> piedmont's a place that's always innovative. >> you have to be a little bit crazy. yes. >> here, you have to expect the unexpected. and come at things a little differently to unearth its real treasures. ♪ ♪ ital...

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Preserving the essence of what makes the restaurant unique. >> may tao, how are you? >> stanley. >> it's a high wire balancing act. >> matteo is not your typical chef. >> i can see that, yeah. >> it is served with a typically italian vegetable, black kale. >> wow. i don't have anything to say. it's incredible. it's an amazing mix of flavors. the acidity, the sweetness.

Preserving what things this so unique. imagine, fall. >> geez. [ speaking [ rang wage. >> matteo is not your typical chef. >> i can see that. [ speaking foreign language ] >> okay. enjoy. >> froi gras isser is wfd a typically italian vegetable, black kale. >> wow. i don't have anything to say. it's incredible. an incredible mixture of flafrks the acidity, the sweetness.