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Stanley Tucci Searching for Italy

the ligurians have green thumbs, their gardening skills honed on some of italy's most challenging terrain. head 80 miles down the coast from genoa, turn left, and you'll find tudja, home of italy's greatest olive, the tudjoske. the valle argentina, or silver valley, reaches inland from the sea, funneling salty breezes into these bone-dry heights. the microclimate is perfect for growing olives. paolo boerri's family have worked these groves for five generations. >> wow. >> so welcome to gacci. >> gacci. >> gacci, yeah.

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Stanley Tucci Searching for Italy

their hard-scrabbled inheritance means the ligurians can show us the real luxury -- how to live happily off the land and sea, satisfied that enough is plenty. passion fruit? as an expedia member, you can save up to 30% when you add a hotel to your flight. so you can learn every way to say - - knowing you got a sweet deal. ♪ the landscape of modern wealth is complex, challenges and opportunities intersect. that's why we created the northern trust institute, using advanced analytics

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Stanley Tucci Searching for Italy

they come to experience life in harmony with the elements, the only way of being the ligurians have ever known. the galecti home on the outskirts of town is also a restaurant catering for visitors who eat what's been foraged from the sea, surrounded by objects foraged from the land. this is pietro, guido's son and head chef. on the terrace, the heart of this forward-thinking family, guido's wife, monica comunello. >> okay. >> first, though, pietro makes a starter that's typically ligurian, stuffed to make it go further, in this case,

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Stanley Tucci Searching for Italy

people of this region eat. their narrow, terraced fields force them to be created with what they grow. >> carlo crapo is one of italy's most famous michelin-starred chefs. he came from milan to serve ligurian dishes in portofino. his menu depends on farmer eva labagnino. she cultivates crops and also forages for wild food. >> hi. >> ligurians seem to be indestructible. eva and her husband alberto are both in their 80s. >> 83. >> 83?

Italy , People , Carlo-crapo , Region , Eat , Terraced-fields , One , Eva-labagnino , Chefs , Dishes , Menu , Portofino

Stanley Tucci Searching for Italy

>> this is the rucola, the wild rucola, the real one. >> that's my favorite, actually, yeah. it's delicious. >> eva's vertiginous land isn't suitable for grazing livestock. like so many ligurians, she thrives on vegetables and leafy greens. >> eva is not only a great cultivator, she's also a great gatherer. in the fall, she harvests walnuts, provided she can get the right staff. >> back at carlo's restaurant, he reveals why eva's greens are central to his ligurian menu. >> this is the prebugin. prebugin is the mix of herbs that we catch before. >> what does it mean, prebugin? that's the dialect, right? >> yeah. it is a dialect.

Eva-labagnino , One , Ligurians , Leafy-greens , Rucola , Grazing-livestock , Vertiginous-land-isn-t , Favorite , Vegetables , Wild-rucola , Staff , Cultivator

Stanley Tucci Searching for Italy

i'm fascinated by my italian heritage, so 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. the rugged environment has made the ligurians tough and unafraid of a challenge. >> so you call this? >> le guide le cocho, because everything here must be done by hand. >> centuries of wrestling their food out of a small amount of land have given these people a wisdom that's right for our times. >> the harshness of their region has made them inventive. >> oh my god. >> liguria gave us pesto. >> it's really good. >> their land drove ligurians to the sea and made them great traders with spectacular wealth. >> wow, wow, wow. >> and sophisticated tastes. >> incredible.

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Stanley Tucci Searching for Italy

the angularity of their landscape determines what the people of this region eat. their narrow, terraced fields force them to be created with what they grow. >> carlo crapo is one of italy's most famous michelin-starred chefs. he came from milan to serve ligurian dishes in portofino. his menu depends on farmer eva labagnino. she cultivates crops and also forages for wild food. >> hi. >> ligurians seem to be indestructible.

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Stanley Tucci Searching for Italy

>> iva's vertiginous land isn't suitable for grazing livestock. like so many ligurians, she thrives on vegetables and leafy greens. >> iva is not only a great cultivator, she's also a great gatherer. in the fall, she harvests walnuts, provided she can get the right staff. >> back at carlo's restaurant, he reveals why iva's greens are central to his ligurian menu. >> this is the prebugin. prebugin is the mix of herbs that we catch before.

Ligurians , Leafy-greens , Grazing-livestock , Vegetables , Vertiginous-land-isn-t , Iva , Cultivator , Walnuts , Gatherer , Staff , Liguria , Restaurant

Stanley Tucci Searching for Italy

because the food is amazing. >> 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 20 regions is as unique as the people and their past. the rugged environment has made the ligurians tough and unafraid of a challenge. >> so you call this? >> le guide le cocho, because everything here must be done by hand. >> centuries of wrestling their food out of a small amount of land have given these people a wisdom that's right for our times. >> the harshness of their region has made them inventive. >> oh my god. >> liguria gave us pesto. >> it's really good. >> their land drove ligurians to the sea and made them great traders with spectacular wealth. >> wow, wow, wow. >> and sophisticated tastes.

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Stanley Tucci Searching for Italy

>> the villages of cinque terre feature five castles designed to repel saracen pirates. today, visitors are welcome. they come to experience life in harmony with the elements, the only way of being the ligurians have ever known. the galecti home on the outskirts of town is also a restaurant catering for visitors who eat what's been foraged from the sea, surrounded by objects foraged from the land. this is pietro, guido's son and head chef. on the terrace, the heart of this forward-thinking family, guido's wife, monica comunello .

Way , Ligurians , Life , Visitors , Villages , Castles , Harmony , Elements , Cinque-terre , Saracen-pirates , Five , Sea