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and we'll be sticking to the local rules. napoli is a truly thrilling city. the second you arrive, you're engulfed by a magnificent chaos. and there's no point in fighting it. people here do things their own way. take new york, mix in new orleans, add 3,000 years of history, and cook it all up in the heat of the world's most famous vokt. that is napoli. 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 path. >> in the south, we are very used to fight. >> this p...

[ speaking non-english ] >> okay, so, pizza, ricotta. provola. >> it's a smoked cheese. [ speaking non-english ] >> you know, since the century, her family is doing this. >> for a century? >> for a century. >> these streets were once full of places like this. but fer nanda is the last of an historic lineage. [ speaking non-english ] >> oh, it puffs up, doesn't it?

>> it's beautiful. thank you. grazi. >> grazi, fernanda. >> ready? >> fernanda -- [ speaking non-english ] this delicious pocket of history was pizza before pizza was pizza. with the pork and the ricotta. >> yes, it's very tasty. >> as we walk off some of those calories, elizabeta tells me how pizza was born in these streets from quite unpromising beginnings. >> well, mostly they were selling bread with a little bit