Everything Olive News Today : Breaking News, Live Updates & Top Stories | Vimarsana

okay, well, i had no idea it was that far. so i've just made my way up thousands of steps to this place, castle brown, which is in portofino, which is in liguria. and liguria is a crescent right on the coast of italy, bordering tuscany and france. they'll carry me out of here on a stretcher, but i don't mind because the food is amazing. >> 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 unique as the people and their past. the rugged environment has made the ligurians tough and...

oh, wow. steep. is this -- okay, here we are, finally. i had no idea it was that far. so i've just made my way up thousands of steps to this place, castle brown, which is in portofino, which is in liguria. and liguria is a crescent right on the coast of italy, bordering tuscany and france. they'll carry me out of here on a stretcher, but i don't mind because the food is amazing. >> 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 unique as the people and their past. the rugged e...

Luckily, at paolo's family home in the town of bartolucco, lunch is underway. >> rosella, how are you? >> fine, fine, thank you. >> nice to meet you. stanley, a pleasure. >> everything olive is famously good for you. paolo's father franco is 1,000 years old. kidding. rosella is making a local classic. conilio alla ligure. that's rabbit, funnily enough, with olives. >> i add some extra virgin olive oil. >> yes. is it yours? >> yes. absolutely. >> i was just checking. it's not from spain. >> no, absolutely not. then i add some garlic. >> oh, you put everything in it? >> yes, everything. >> that'...

>> yeah. >> so, with the hands. >> there's something about hard physical labor that always gives me an appetite, especially when someone else is doing it. luckily, at paolo's family home in the town of bartolucco, lunch is underway. >> rosella, how are you? >> fine, fine, thank you. >> nice to meet you. stanley, a pleasure. >> everything olive is famously good for you. paolo's father franco is 1,000 years old. kidding. rosella is making a local classic. conilio alla ligure. that's rabbit, funnily enough, with olives. >> i add some extra virgin olive oil. >> yes. is it yours? >> yes. absolutely...