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of streets. you can only get there by boat. incredibly, they built it. over a millennium or two, venice becomes the center of a world trading empire. six, spices, ideas and money. lots of it. the venetians lived between earth and water. it shaped their character. salty, wise, and -- of never seen anybody do that before. >> i am stanley tucci. i am italian on both sides. i'm discovering how the foods in each of these -- is unique as the people in the past. >> how are you? good. >> surrounded by wetland. these beepers are hunters and gatherers. >> that is perfectly balanced. wow. wow. ...

Straight out of the east. i put the effort, the dried ones, eastern europe the cooking is very traditional. and to help the tradition along, is it's doing or steaming? whatever, it is genius. >> in this way, it is perfectly aromatic-- >> sealed. >> yes, sealed. >> i have never seen anyone do that before. >> antonia's sister, and business partner, victoria, runs the restaurant, they keep the place intimate with just nine tablespoon. but this afternoon it is a chef's table. >> hi. >> thank you. thank you. >> let's eat our goulash, with some veggies as a side. >> the side dishes are made with ing...

I will add some of this here and bay leaves, and black pepper. i will add it right away to our sauce. okay. >> beautiful. >> like this. another thing, the cumin. the other thing i need here is the paprika, the sweet one and the spicy one. a lot of it. we use much more spices than the northern part of italy. >> because you're getting the influence from -- >> from the port. in the port, we received all these influences from the turkish world, the greek, the al banians. >> the last ingredient is straight out of the wild east. >> i used apricots, dried ones. >> it's very traditional. to then tradi...