Page 2 - Fellow Farmer News Today : Breaking News, Live Updates & Top Stories | Vimarsana

i don't remember it being this green. it's absolutely beautiful. >> it's a wild and rugged region steeped in mystery and myth, a place that's as troubled as it is beautiful. but calabria means something more to me. it's my ancestral homeland. and i want to get to know the region that my family left behind all those years ago. >> is this jogging your memory at all? >> that's a long time ago. >> 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. caught betw...

Actually have already -- they've assessed the damage and are working on the claim. >> well, that's good to hear. and it's also good to hear that you are in good spirits, as you mentioned you are there with your neighbor, a fellow farmer who is going through this right now. give us a sense of what the rebuilding process will look like. how long will it take for you to get tack to where you were before ian? >> oh, my. you know, we've probably got 10 or 15 miles of fence to completely get rebuilt, we are in the process now of getting our outside boundary fences up to make sure, you know, the publ...

>> the restaurant is run by fellow farmer and chef, pino trimboli, who is preparing us a feast of calabrian dishes. pino decided to join the cooperative in 2019 as a means to promote his incredible organic produce outside of his restaurant . >> this is time-honored cooking. and by time honored, i mean, like, the stone age. cooking in clay perfectly seals in the flavors of the meat. but there's a trade-off. it takes over four hours per dish. >> oh! >> oh, nice. nice. >> pino's down-to-earth cooking would have been a surefire success anywhere in italy.

>> the restaurant is run by fellow farmer and chef, pino trimboli, who is preparing us a feast of calabrian dishes. pino decided to join the cooperative in 2019 as a means to promote his incredible organic produce outside of his restaurant . >> this is time-honored cooking. and by time honored, i mean, like, the stone age. cooking in clay perfectly seals in the flavors of the meat. but there's a trade-off. it takes over four hours per dish. >> oh! >> oh, nice. nice. >> pino's down-to-earth cooking

>> the only way annalisa has been able to survive is by joining forces with a cooperative of local farmers called goel bio, which helped her rebuild after she was attacked. today, a few members are meeting up for their monthly lunch at a local restaurant, la collinetta, and annalisa and i are joining. >> the restaurant is run by fellow farmer and chef, pino trimboli, who is preparing us a feast of calabrian dishes. pino decided to join the cooperative in 2019 as a means to promote his incredible organic produce outside of his restaurant. >> this is time-honored cooking.