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Through the Olive Branches . Theyre hard to avoid in puglia, a region thats home to 60 million olive trees. Thats one olive tree for every italian in italy. This region is italy at its most elemental simple fresh cuisine thats 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. Im stanley tucci. Im fascinated by my italian heritage, so im traveling across italy to discover how the food in each of this countrys 20 regions is as unique as the people and their pas...

>> 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 heritage, so i'm traveling across italy to disco...

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 20 regions is as...

Right? >> yeah, five of us. and we work all year, all together. >> how is that? >> it's amazing. >> is it? >> yeah. >> sometimes a little hard? >> yeah. you know, we fight every day, but at the same time, we love each other. >> and your grandfather started -- >> yeah, angelo antonio, my grandfather bought this place. but before him, his father start in a farm in altamura with nothing, with two, three cows, and he start to make mozzarella, scamorza, caciocavallo. >> four generations of diceccas have continued to make these iconic southern italian cheeses. >> follow me, please, stanley. >> i wil...

>> nice to meet you. this is my sister, victoria. >> nice to meet you. pleasure. and there are more, right? >> yeah, five of us. and we work all year, all together. >> how is that? >> it's amazing. >> is it? >> yeah. >> sometimes a little hard? >> yeah. you know, we fight every day, but at the same time, we love each other. >> and your grandfather started -- >> yeah, angelo antonio, my grandfather bought this place. but before him, his father start in a farm in altamura with nothing, with two, three cows, and he start to make mozzarella, scamorza, caciocavallo. >> four generations of diceccas ...