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>> oh, wow, look at that. oh my god. >> see, there's still more perfume, more intensity, harmonic. >> whoa. >> so there is a series of flavors -- >> soft and sweet. >> harmonic, balanced. >> and acidity and everything. yes. i remember when it really became -- started to become very popular. people were using it on everything. >> yes. >> on actually, too many things. >> never too many things. >> traditional balsamic vinegar is just one of a staggering 44 protected food products in emilia-romagna. this place has more than any other region in italy. so how are they effortlessly producing all of these famous delicacies? parmigiano, balsamic vinegar and prosciutto. to find out, i'm heading to the hills outside modena to meet my friend, massimo bottura, again.
stephen corwin the hospital president and ceo addressed the employees saying we are in this together and there is no calvary coming. you are saying the calvary rushton from every part of the hospital. accountants worked as transporters wheeling the dying and the dead. they got the option to pay for $3000 motel rooms around the city. food and extended childcare for families who needed help. a billion-dollar outline and he insisted on and unlimited line of credit to fund the doctors and nurses and to have rescue medics from the air force and to make sure there was a field hospital. cosmetic companies and gourmet markets delivered skin creams and delicacies for everyone working on the front line. surgeons, urologists, medical
>> jessica: she loves it. i want her to have great, healthy fats and everything. >> greg: always around to babysit. >> dagen: and not be a weirdo who admits on national tv in adulthood you have never had avocado. >> greg: dagen, what common food? >> dagen: gizzards. >> greg: that's not common. >> jeanine: gizzards? >> joey: chicken liver. >> dagen: fried chicken liver is delicious, i've never had gizzards appeared to be what isn't a lizard? >> greg: where are we, joey? >> joey: when you grow up at my house you do not get to be a picky eater. when you grow up poor you do not get to by delicacies, so i am sure there are plenty out there. i can't think of anything but i will tell you what, if i see keto on a bag, i throw that stuff away. i don't -- >> greg: i've never eaten a banana. i have had banana bread. >> jeanine: you've had a banana. >> greg: i have never peeled a
this place has more than any other region in italy. so how are they effortlessly producing all of these famous delicacies? parmigiano, balsamic vinegar and prosciutto. to find out, i'm heading to the hills outside modena to meet my friend, massimo bottura, again >> what do you have? >> i have some products. ...and his wife, lara gilmore, who runs their incredible restaurant... many ingredients come out of what you have available. >> right. >> ...in your back yard. ...to discover the secrets of why this area is famously known as food valley. the po river is the longest in italy and its fertile flood plain has made this region an agricultural powerhouse. the extraordinary food valley lies between the po river in the north and the apennine mountains to the south. >> that's modena. it's hazy today. >> oh, that's modena. >> that's modena down in the valley and we have the apennines behind us. so, when you look at a place like parma, the reason those hams are aged so well and have a particular flavor is because a
i think that their greater need is getting the supplies and equipment to enable them to continue to practice as well as they can. >> dr. frank duggan, we so appreciate the work you're doing there. i cannot imagine what it's like for you. but thank you for sharing what you're seeing, and thank you for the work you're doing. >> yeah, i appreciate your time. thank you. >> you as well. take good care. >> critical work. now pull out your oversized happens, perhaps sip on a mint julep, the kentucky derby is today. we're live at the track at churchill downs next. but first, join stanley tucci as he explores the delicacies and culture of it italy's piomonte region, a new episode of stanley tucci searching for italy airs tomorrow at 10 eastern time here on cnn. here's a preview. >> elisabetta cooks everything
100 kil so kilos of grapes. wow, look at that! oh my god. people were using it on too many things. traditional ba balsamic vinegar is one of a stagging 44 protected food products in romania. so, how are they effortlessly producing all these famous d delicacies? parmigiano, balsamic vinegar, and prosciutto. what do you have? >> i have some predicts. >> and his wife, laura gilmore, who runs their incredible restaurant.
but to ensure the recovery last, france has also committed to a massive investment programme. it will focus on areas such as clean energy and green public transport projects. green public transport prejects-_ green public transport ro'ects. , . ., , projects. the sectors most affected by _ projects. the sectors most affected by the _ projects. the sectors most affected by the pandemic i projects. the sectors most - affected by the pandemic crisis were industry, construction, tourism culture. so, it was the main focus in the short run. but with this long run, public investment, other activities will benefit.— will benefit. covid recovery has already _ will benefit. covid recovery has already cost _ will benefit. covid recovery has already cost france - will benefit. covid recovery - has already cost france dearly. public finances under strain. in the run—up to the election, all candidates set up their recipes for future spending. now, those that remain have to convince the public that the delicacies on offer will not come with an unaffordable bill. theo leggett, bbc news. joining me now is tomasz michalski, associate professor of economics and decision sciences at hec business school in paris. good morning to you. good
than it may have done! but what comes out of a cow could also be affected by what you put into a cow. this lot are eating feed created from seaweed found in the waters of hawaii, and its makers, blue ocean barns, claim it cuts emissions by 80%. but will it make your beef taste fishy? apparently not, because the thing is... bugs! come and get your lovely bugs! your tasty, nutritious bugs! spencer, what are you doing? lara, welcome to my wondrous emporium filled to the brim with fine foods from the future. oh, great, because i am absolutely starving. 0k. well, i tell you what, get your lips around these delicacies. um, ok, i'm actually thinking that because our audience have gone to the trouble of coming here to join us today, that they may be more deserving of this than me. i'm sure you'd love to try some, wouldn't you? just here, we've got the first course for you. help yourselves. did we fill in the forms for this? i'm sure there were forms. listen, trust me, they're not bad. i've eaten roasted mealworm in china