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trading empire. silks, spices, ideas and money, lots of it. the venetians live between earth and water. it's shaped their character, salty, wise and ingenuous. >> i have never seen anyone do that before. >> 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. >> may i? thank you. how are you? >> good. >> good. >> surrounded by wetlands, these people are hunters. >> you're a great shot. >> and gatherers. >> it is perfectly balanced. wow. wow! >> the sea broug...

Garum. >> i give the sour flavor with the grape. this is unripe grapes. in french they call it --. >> oh, i've heard of that, yes. >> so try to open it. it is boiling. >> is it boiling? is it fermenting? >> yes, it is fermenting. she uses leftover unripe grapes for her dish. they're salt and acidic like a light vinegar. >> what did you put in there? >> asparagus and parsley. >> this is the sea asparagus, the italian version of sand fire. it is a really great -- salty. no, no, salty. it is very salty, but it is incredibly delicious. actual gold leaf as used by

So this is the garo. >> yeah. >> loved in the ancient world, garum is liquid fermented fish with a delicate umami taste. >> you can really smell the garum. >> i give the sour flavor with dorona grapes. this is white grapes. in french they call it foehner foreign. >> i've heard of that. >> try to open it. it's boiling. >> it's boiling. is it fermenting. >> yeah it's fermentation. laktic fermentation. >> she uses unripe grapes. >> what did you put in there? what did you put in there. >> asparagus and parsley. please. >> this is the sea asparagus. this is the italian version of