Imperial Cacciucco News Today : Breaking News, Live Updates & Top Stories | Vimarsana

[tucci] i have driven in italy quite a bit. But i did say to one guy when i was doing a movie, i said, its very interesting, people dont really stop at stop lights that much. And he goes, no, no, no. The stop light is just a suggestion. Theres nowhere on earth quite like tuscany. The land is idyllic, the art is divine and the food is out of this world. [tucci] oh my god. It just melts in your mouth. [laughs] im stanley tucci, im fascinated by my italian heritage. So, im traveling across italy to discover how the food, in each of this countrys twenty regions, is as unique as the people and thei...

[tucci] i have driven in italy quite a bit. but i did say to one guy when i was doing a movie, i said, "it's very interesting, people don't really stop at stop lights that much." and he goes, "no, no, no. the stop light is just a suggestion." there's nowhere on earth quite like tuscany. the land is idyllic, the art is divine and the food is out of this world. [tucci] oh my god. it just melts in your mouth. [laughs] 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 twenty regions, is as unique a...

is out of this world. >> oh my god. it just melts in your mouth. >> i'm stanley tucci, i am fascinated by my italian heritage, so i am traveling across italy to discover how the food in each of this country 20 regions is as unique as the people, and their past. >> the creations of famous tuscan's are known the world over. >> calendula, if he would come back today, i think he would still be able to walk around florence pickett hasn't changed. >> but the hands of the ordinary crafted the incredible food. >> it's like christmas in your mouth. >> yeah. >> this is a lace built on human in...

This stew. >> there's always this sort of battle between whether you're from here, or from there, or from there -- whatever you're making. right? you can make the same thing but you can't call it the thing. >> yeah. >> it is maybe a little bit different. cacciucco is a rich fish stew that dates back over 500 years. it was the way livorno's fishermen would use up whatever they hadn't sold that day. this is an imperial cacciucco. he's using this really beautiful fish, he's also using lobster which is not a "poor" fish, obviously. so, he's taking this and amping it up a bit.

Stew. >> tucci: there's always this, sort of, battle between whether you're from here or from there, or from there. whatever you're making. right? you can make the same thing but you can't call it the same thing. >> but, but... >> it is maybe a little bit different. [chopping] cacciucco is a rich fish stew that dates back over 500 years. it was the way livorno's fishermen would use up whatever they hadn't sold that day. this is an imperial cacciucco. he's using this really beautiful fish, he's also using lobster which is not a 'poor' fish, obviously. so, he's taking this and amping it up a bit...