are you asking? you just stand here in the street and random strangers bringing delicious foods. this is a great country. wow this is beautiful. felt the cool rain show live. yeah. colombia. ordinarily and for all too many years when this country makes the news or appears in a film or a television drama, it s not for its looks, which are i should say, right up front spectacular. it s not for its people. who are everyone i ve ever met anyway. warm proud, generous and fun. or for its food, which is truly great. you know what this is, but it s good fruit in this country. excellent . i m no stranger to this place . generally speaking, it s a particularly vibrant mix of spanish european afro caribbean and indigenous people. these are deep waters by friends that no news story or episode of miami vice has ever come close to navigating, er. it is and always has been a fiercely fiercely proud country and its people yearn to see international coverage of something other than cocaine an
perched-up hill towns and rustic cuisine. stop filming and just eat it. i m stanley tucci. italian on both sides and i m travel across italy to discover how the food in each of this country s 20 regions are as unique as the people and their past. [ speaking foreign language ] ummian food isn t about expensive restaurants or tricky techniques. it s all about the skill and hard twhoork goes into producing its precious raw ingredients. for instance owe r from innovative farmers and chefs preserving traditional ways of cooking this food from the lands and a note for vegetarians watching, umbrians eat a lot of meat, like a lot of it, huge amounts of it. i surrender. so the pork umbria is named after the umry, one of italy s most ancient people. their landlocked homeland is right in the middle of the country. bordered on the rest by its more glamorous neighbor tuscany, it s often overlooked and while the landscape here is similar, the culture is very different. less fancy,
anything not to be in the projects. i grew up in one of the roughest neighborhoods in washington, d.c. now i m a master sommelier. one of less than 300 in the world, but i do it my way there is a lot in the wine industry to take seriously. the wine is one of them, i think. even though most kids like me don t have much of a chance, i got out. moved away to culinary school and left my old life behind me. this is my chefs table moment. but i wanted to come back to d.c. so this is like a very d.c. thing. that s what makes it delicious. to reconnect with my family. how many more eggs do you need? topaz mccoy, annoying me for 39 years. and seek out a side of the city just below its surface. that smell, huh? nothing like it in the world. i haven t been on this street in over ten years. this is nuts. am i the only person here from d.c., born and raised? it s a journey, man. i m excited how excited you are. i love eating great food. it s like a good old time. i m rea
[ speaking foreign language ] umbrian food isn t about expensive restaurants or tricky techniques. it s all about the skill and hard work that goes into producing its precious raw ingredients. from innovative farmers to noble hunters. and let s not forget the chefs and butchers preserving the traditional ways of cooking. and a note for any vegetarians watching. umbrians eat a lot of meat, like particularly pork. like a lot of it. huge amounts of it. i surrender. to the pork. umbria is named after the umry, one of italy s most ancient peoples. their landlocked homeland is right in the middle of the country. bordered on the west by its more glamorous neighbor tuscany, it s often overlooked. but while the landscape here is similar, the culture is very different. less fancy, if you will. and i hear the locals like it that way. they re like flames, aren t they? i m heading deep into the heart of sagrantino territory, umbria s luscious wrld-renowned red wine, to meet a man
moved away to culinary school and left my old life behind me. this is my chefs table moment. but i wanted to come back to d.c. so this is like a very d.c. thing. that s what makes it delicious. to reconnect with my family. how many more eggs do you need? topaz mccoy, annoying me for 39 years. and seek out a side of the city just below its surface. that smell, huh? nothing like it in the world. i haven t been on this street in over ten years. this is nuts. am i the only person here from d.c., born and raised? it s a journey, man. i m excited how excited you are. i love eating great food. it s like a good old time. i m ready. i m carlton mccoy, raised in inner city d.c., educated in kitchens around the globe. these days i make a living as a master sommelier. i m a nomad, driven to move in and out of different cultures, different worlds, to celebrate diversity by embracing what makes us both unique and the same. after all, we carry our travels with us to our ne