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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...

Here. and i'm left hoping he finds a worthy apprentice. maestro pepe's dilemma is echoed throughout the forests and vales of umbria, and it seems as if the whole region is at a crossroads between its proud ancient traditions and the pressures of the modern world. what's that? everything dings these days doesn't it? everything. everything has to have a bell. >> nice to meet you, i'm carlo. >> nice to meet you too. >> please, i want to show you my valley. >> but some umbrians, like farmer carlo caporicci, believe there is a way to combine this region's past with the present, to fuse the best of ...

>> the nice thing, is that we have a lot of salt in this plate, because we have salami, we have prosciutto, everything very salty, and now this kind of bread is perfect to eat. >> yeah, because it doesn't get in the way. >> exactly. >> it accepts the flavors. >> the little appetizers, yes, they're delicious. >> that's really rich. >> yeah it is. >> also with the poppy seeds on it. >> yeah. >> i like that. >> yeah. >> cheers. >> cheers. >> the food is as good and authentic as i've had anywhere in umbria, but the service and setting is just a bit cooler. so, how old are you guys? why did you end...