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Then you can smell it. >> i didn't know it could be so complicated. >> we take this very seriously. >> then we have to taste it. >> okay. >> but there is a specific way to do it. >> i won't do it. what are you doing? >> in this way, the oil will -- >> aerate. >> yeah, it will aerate. >> aerate. yeah. >> wait. how do you do it? >> you put your tongue up. and then you -- >> yeah, but that's delicious, though. >> the reverence for the trees and what they produce here is akin to that felt towards community elders. with such mystical qualities, no wonder the oil is seen as key to unlocking the subl...

>> 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

Next seeding, any straw left over after harvest used to be cleared by burning it off. >> however, there were always kernels left on the ground which were not picked up properly. >> yeah. >> so the poor people would collect these. >> and with this product? >> they made a poor kind of flour. because it was burned, it didn't have much protein. but you could make bread with it. very simple bread, dark bread. >> dark bread? >> yeah. >> the stigma of having to resort to such extremes would linger for decades. >> and this was something to be ashamed of? >> shame, poverty, but it was also about surviv...

>> and his friend, nicola la grasta has developed a modern technique for recreating it. >> the grain that's completely burned gets discarded. we only use what is toasted. >> right, toasted, not burned. >> so half of it goes. >> toasting the grain is a delicate yet labor-intensive process. >> this is heavy. >> it's heavy. >> but it produces a dark flower, which can be used for making bread, as well as the puglian snack taralli, a kind of cross between a cracker and a breadstick. >> taralli made with burned wheat. they have a strange color. >> they're really good. >> you can smell it. >> they're...

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