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okay, well, i had no idea it was that far. so i've just made my way up thousands of steps to this place, castle brown, which is in portofino, which is in liguria. and liguria is a crescent right on the coast of italy, bordering tuscany and france. they'll carry me out of here on a stretcher, but i don't mind because the food is amazing. >> 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 unique as the people and their past. the rugged environment has made the ligurians tough and...

oh, wow. steep. is this -- okay, here we are, finally. i had no idea it was that far. so i've just made my way up thousands of steps to this place, castle brown, which is in portofino, which is in liguria. and liguria is a crescent right on the coast of italy, bordering tuscany and france. they'll carry me out of here on a stretcher, but i don't mind because the food is amazing. >> 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 unique as the people and their past. the rugged e...

>> our sea, our phytoplankton. >> that's all from the phytoplankton? >> yeah. >> i've never seen an oyster that color. that's amazing. >> like so many ligurian producers, paolo rides the wave of sustainable food production. >> shellfishes. they build their house with the calcium carbonate taken from the atmosphere the carbon, the co2. so they are very sustainable. >> for every 100 kilos of oysters grown, 50 kilos of co2 leave the atmosphere. at the cooperative plant, mussels are processed by machine, oysters by hand. some, though, are processed by mouth, by paolo, because he likes to breakfast...

Why are they so green? >> our sea, our phytoplankton. >> that's all from the phytoplankton? >> yeah. >> i've never seen an oyster that color. that's amazing. >> like so many ligurian producers, paolo rides the wave of sustainable food production. >> shellfishes. they build their house with the calcium carbonate taken from the atmosphere the carbon, the co2. so they are very sustainable. >> for every 100 kilos of oysters grown, 50 kilos of co2 leave the atmosphere. at the cooperative plant, mussels are processed by machine, oysters by hand. some, though, are processed by mouth, by paolo, becaus...