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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...

Black pepper. i will add it right away to our sauce. >> beautiful. >> like this. another thing, the cumin. >> oh, cumin. >> and the other spices that i need here is the paprika. the sweet one and the spicy one. a lot of it. >> wow. >> we use much more spices than other parts of the north of italy. >> sure. >> and -- >> because you're getting the influence from -- >> from the port, you know? in the port we received all these influences from the turkish, the greece, the albanians, croatians. >> the last ingredient is straight out of the wild east. >> i put some apricot, the dried ones. >> to use...

I will add some of this here and bay leaves, and black pepper. i will add it right away to our sauce. okay. >> beautiful. >> like this. another thing, the cumin. the other thing i need here is the paprika, the sweet one and the spicy one. a lot of it. we use much more spices than the northern part of italy. >> because you're getting the influence from -- >> from the port. in the port, we received all these influences from the turkish world, the greek, the al banians. >> the last ingredient is straight out of the wild east. >> i used apricots, dried ones. >> it's very traditional. to then tradi...

Whatever. it's genius. >> in this it's perfectly her mattic. >> sealed. >> sealed. >> if i may never seen anyone do that before. >> antonia sister and business partner vitoria runs the restaurant they keep the place intimate with nine tables. but this amp a chef's table. >> i thought you'd never arrive. >> thank you. thank you. let's sit. our goulash with some veg at the side. >> the side dishes are made with ingredients from antonia garden. chicory with lemon and then the delicious leaves of the zucchini plant. >> i started to always from the. >> oh, my god. that cheek.

Along, something modern. is it stewing or steaming? whatever, it's genius. >> in this way, it's perfectly her hermetic. >> sealed. >> yeah, sealed. >> i've never seen anyone do that before. antonia's sister and business partner vittoria runs the restaurant. they keep the place intimate with just nine tables. but this afternoon there is a 10, a chef's table. oh, i thought you'd never arrive. hi. >> thank you. thank you. let's eat our goulash with some veggies as a side. >> the side dishes are made with ingredients we harvested from antonia's garden. chicory with lemon, and then the delicious le...