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Stanley Tucci Searching for Italy

the breakfast of bandits. the reason is that bandits were constantly on the run. they needed a lot of energy. >> yes! yes! >> these are animal proteins; they are not enough so we add this. so, we add -- no? the bandits weren't just able to run away, but they could do so after a nice meal. >> legend has it that after stealing from roman landowners, the wily thieves would repair to the hills and enjoy this dish, smothered in the same bitter honey that their occupiers had scoffed at. >> that's incredible. >> there is no garlic, olive oil? only salt? >> meat, salt and honey. honey from the wild strawberry tree. >> wow.

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Stanley Tucci Searching for Italy

works on the mountains and not in marketing. but here goes. >> mmmm. >> it's a punchy flavour, isn't it? >> very much. it's not too sour, though. >> you're a gourmet. >> no, it's nice, that's really nice. >> outside, antonio and his fellow shepherds are making a dish as old as the surrounding hills, sa ventre. it's a kind of sardinian haggis, and it all starts with another less than conventional ingredient, sheep's blood. >> the color is incredible. >> it's incredible because this sheep is one from this morning. >> so, this is an old recipe? >> yes, i think it comes from a ritual because all the populations eat blood. >> pecorino sardo is added to bring a nutty, buttery flavor to the mixture and flatbread gives it body and texture. >> his hands don't look like someone who works at a computer. they look like someone who milks sheep. someone who works on the land.

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Stanley Tucci Searching for Italy

>> it's time for a nice bath. when it floats it means that its ready. >> antonietta is making a local dish called lobster alla catalana, which is prepared with a fresh salad. >> so, onion? >> the onion needs to soak in water and vinegar. it expels the acidity. if you are going on a date, you won't make a bad impression. >> and where is this recipe from? >> it was brought by the catalans here to alghero. >> how long have you owned this place for? >> i've owned it for 27 years. at 16 i got a vespa, at 18 a car. i became independent and nobody could stop me anymore. >> yes. >> this restaurant is my boyfriend. i never cheat on it; i take care of it. >> woah, look at that.

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Stanley Tucci Searching for Italy

fellow shepherds are making a dish as old as the surrounding hills, sa ventre. it's a kind of sardinian haggis, and it all starts with another less than conventional ingredient, sheep's blood. >> the color is incredible. >> it's incredible because this sheep is one from this morning. >> so, this is an old recipe? >> yes, i think it comes from a ritual because all the populations eat blood. >> pecorino sardo is added to bring a nutty, buttery flavor to the mixture and flatbread gives it body and texture. >> his hands don't look like someone who works at a computer. they look like someone who milks sheep. someone who works on the land. >> to balance the meaty richness of the dish, antonio has sourced wild mint from the mountains. >> smell it. >> oh yeah. >> that is very aromatic. >> yes, very much so. and it's one of the main ingredients.

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Stanley Tucci Searching for Italy

dish in the galluria region. >> it looks like a lasagna. >> it's a sardinian lasagna. you watch your family make it as a child. >> yes, yes, yes. >> that's how you learn. >> yes. >> the pane carasau is layered with a lamb and vegetable broth, local cheeses and wild mint. it's then cooked for 15 minutes. >> it's very hot. >> how beautiful. >> served at big family celebrations, the dish is known as suppa cuata. >> when you look at it, you might think it's a cake. but is it a cake? it cannot be a cake because the cheese melts! hidden soup, you can't see it. >> a hidden soup! oh, i love that. >> how is it? >> it's good.

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Stanley Tucci Searching for Italy

the hills and enjoy this dish, smothered in the same bitter honey that their occupiers had scoffed at. >> that's incredible. >> there is no garlic, olive oil? only salt? >> meat, salt and honey. honey from the wild strawberry tree. >> wow. it doesn't taste bitter at all. its sweet. but also, the fat, mixing in with the fat. it's perfect. >> it's a perfect combination. >> this is the food of resistance. >> wow. >> a delicious resistance. >> that is not what i expected. okay, stop filming. >> bandits at heart, the crew can't resist giving us a helping hand. >> eat it! >> amazing. amazing, gracias. gracias.

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Stanley Tucci Searching for Italy

larger grains that distinguish this dish from its north african cousin. it's also the tradition of serving it with fish. >> this scorpion fish that we got this morning. what we're going to do is just we're going to fillet it. >> it's a beautiful fish isn't it? >> yeah. this is it. >> so, there's that. then we will blanch our octopus. there we go. >> gorgeous. >> after being toasted to enhance the flavor, the fregola are quickly blanched. >> so, you're cooking it like pasta. >> yeah. >> yeah. just season with a bit of olive oil. >> often this dish can be hearty fare, but at fradis minoris it becomes something refined. >> is this the scorpion fish raw? >> yes, its raw scorpion fish. we're gonna finish it up with with some bottarga. >> and finally, a rich tomato broth flavored with fragrant local herbs and the shells of the day's catch. >> let's go. >> let's go.

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Stanley Tucci Searching for Italy

>> to balance the meaty richness of the dish, antonio has sourced wild mint from the mountains. >> smell it. >> oh yeah. >> that is very aromatic. >> yes, very much so. and it's one of the main ingredients. >> the mixture is then poured into a sheep's stomach. >> hold it like this. such a nice color, right? >> i am very adventurous but sometimes i have a real fear. i think this is one of those times. oof. >> cooked for 20 minutes, the sa ventre is now ready but i'm not sure i'm ready for it. >> it you don't want to try it we'll eat it ourselves. it's no problem. enjoy! >> enjoy. >> it's really good, it's really good and i'm not saying it

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Stanley Tucci Searching for Italy

across the world. queen elizabeth ii even requested it for her wedding banquet. >> there you go. >> gracias. oh my gosh, so beautiful. >> and this is lobster alla catalana. >> but there's room for only one sovereign in this restaurant. >> you need to eat the lobster meat with your hands. that's how sardinian people eat it. >> sardinians? catalans? >> catalans. sardinians. bravo, after a couple of times you are a world champion for

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Stanley Tucci Searching for Italy

we had to have a beer. there we go. >> it's not just fregola's larger grains that distinguish this dish from its north african cousin. it's also the tradition of serving it with fish. >> this scorpion fish that we got this morning. what we're going to do is just we're going to fillet it. >> it's a beautiful fish isn't it? >> yeah. this is it. >> so, there's that. then we will blanch our octopus. there we go. >> gorgeous. >> after being toasted to enhance the flavor, the fregola are quickly blanched. >> so, you're cooking it like pasta. >> yeah. >> yeah. just season with a bit of olive oil. >> often this dish can be hearty fare, but at fradis minoris it becomes something refined. >> is this the scorpion fish raw? >> yes, its raw scorpion fish. we're gonna finish it up with with some bottarga. >> and finally, a rich tomato broth flavored with fragrant

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