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that means it's the green heart of italy. not a jealous heart but a fertile one. arriving in early fall, i chart a course through umbria's ancient forests and misty mountains. this is italy before the romans. a place where families live close to the land. a land of saintly legends, impossibly perched hilltop towns and rustic cuisine. wow. stop filming and just eat it. cheers. 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. umbrian food isn't about expen...

[ speaking non-english ] ♪ ♪ ♪ ♪ [ singing in non-english ] >> so, we begin at the end. [ speaking non-english ] >> after a wild week in seoul? there was, i believe, something called soju involved. there were many, many strange and delightful things to eat. things might have spun slightly out of control. ♪ i took a walk ♪ ♪ through this beautiful world ♪ ♪ felt the cool rain on my shoulder ♪ ♪ found something good in this beautiful world ♪ ♪ i felt the rain getting colder ♪ ♪ sha,la,la,la,la,la,la, ♪ ♪sha,la,la,la,la,la ♪ ♪sha,la,la,la,la,la,la â...

♪ >> that's really good. osabucco. this is one of my favorite places in the world, but you'll never guess where it is. fantastico. okay. i'll give you a hint. gotcha. there are more italians here than in bologna and pisa. the ancient romans saw it as their last frontier. no, it's not. it's a place built on tradition and innovation. and whatever you have heard, the food here is incredible. wow. >> this is so good. i don't even want to talk anymore. i just want to eat t.welcome to london. >> i'm stanley tucci. ite italian on both sides, and i've been traveling across italy to discove...

perched-up hill towns and rustic cuisine. stop filming and just eat it. i'm stanley tucci. italian on both sides and i'm travel across italy to discover how the food in each of this country's 20 regions are as unique as the people and their past. [ speaking foreign language ] >> ummian food isn't about expensive restaurants or tricky techniques. it's all about the skill and hard twhoork goes into producing its precious raw ingredients. for instance owe r-- from innovative farmers and chefs preserving traditional ways of cooking this food from the lands and a note for vegetarians watc...

anything not to be in the projects. i grew up in one of the roughest neighborhoods in washington, d.c. now i'm a master sommelier. one of less than 300 in the world, but i do it my way there is a lot in the wine industry to take seriously. the wine is one of them, i think. even though most kids like me don't have much of a chance, i got out. moved away to culinary school and left my old life behind me. >> this is my chefs table moment. but i wanted to come back to d.c. >> so this is like a very d.c. thing. >> that's what makes it delicious. >> to reconnect with my family. >> how many...