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Stanley Tucci Searching for Italy

>> time. >> time. >> yeah. >> wait, wait. grow slow like a tree, big, deep roots. it just gets more and more intense-- more and more... more pleasure. the people here have perfected the aging process to create iconic products from simple, quality ingredients. and nothing is wasted. gino will use the liquid whey from this parmigiano-making process to produce fresh ricotta. when the milk is coming up, it's ready. if you're feeling hungry already you may want to close your eyes at this point. >> prego. >> i'll go for this one. >> massimo: i know, i know. >> stanley: no. oh my god!

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Stanley Tucci Searching for Italy

crosswind blows all the way down into the valley. the valley then heads out to the adriatic sea and creates this kind of microclimate. >> massimo: it's about the fog. >> lara: [laughs] >> oh fog! >> oh fog! oh fog, thanks to you! the fog and humidity really makes the difference in all this. the humidity that comes from the apennines, that protects from south is cool but not too cool. hot summer, cold winter and

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Stanley Tucci Searching for Italy

it's like... it's like mozzarella, no? the back taste of mozzarella but less intense. it's so good. oh my god! five hundred and fifty liters of milk compressed into this. every morning. as demand for milk grew in the 1960s the white cows were nearly forsaken for the more bountiful udders of foreign friesian cows. >> were they almost extinct? >> almost. >> really? >> there were very few left. and how long will you age this? thirty-six months... forty and 50. one of massimo's iconic dishes is five ages of parmigiano which, as the name suggests, is a love letter to this cheese. in my mind there was this idea of expressing with one ingredient the slowly aging process in emilia-romagna. actually, the ingredients were two, parmigiano-reggiano and time.

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Stanley Tucci Searching for Italy

livestock and billowing soft wheat. no wonder it's also bred one of the world's best chefs. [upbeat swing-style music] buckle up. i know you can only see a blur with glasses but that's me in the car tearing around the roads of modena province in the tender care of massimo bottura a man who likes fast cars slow food and michelin stars. he's got three of them. next time do it faster. >> massimo: i love this place. he's taking me behind the scenes at the rosola dairy in zocca which is about 30 miles outside bologna. i'm playing it cool. [stanley groaning enthusiastically] che belle! really! jesus christ! this is where massimo's been coming to get his beloved parmigiano for the past 20 years. oh my god! this is unique.

Car , Music , One , World , Glasses , Chefs , Blur , Wheat , Roads , Livestock , Billowing , Wonder

Stanley Tucci Searching for Italy

time. >> time. >> time. >> yeah. >> wait, wait. grow slow like a tree, big, deep roots. it just gets more and more intense-- more and more... more pleasure. the people here have perfected the aging process to create from simple-quality ingredients and nothing is wasted. gino will use the liquid whey from this parmigiano-making process to produce fresh ricotta. when the milk is coming up, it's ready. if you're feeling hungry already, you may want to close your eyes at this point. >> prego. >> i'll go for this one. >> massimo: i know, i know. >> stanley: no. oh my god! it's so fresh that you can taste the grass and herbs the cows have eaten. it's so good!

People , More , Big-time-with-chase-freedom-unlimited , Aging-process , Big , Tree , Pleasure , Wait , Deep-roots , Nothing , Ingredients , Gino

Stanley Tucci Searching for Italy

>> massimo: slow, slowly, slowly arrive at the point of excellence. >> right. and because they've waited -- >> man: 25 years old. whoa! it really is good. so good! oh my god! i don't have to. so good! it's just one of the most delicious things on earth. [upbeat jazz-style music] for a greedy man this place is the gigantic deli of my dreams. but don't fret, i have the metabolism of a teenager. bologna is the capital of emilia-romagna a wealthy region that straddles italy and is cocooned between the adriatic sea and the apennine mountains. it's a lush land of fertile river valleys stuffed with livestock and billowing soft

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Stanley Tucci Searching for Italy

wheat. no wonder it's also bred one of the world's best chefs. [upbeat swing-style music] buckle up. i know you can only see a blur with glasses but that's me in the car tearing around the roads of modena province in the tender care of massimo bottura a man who likes fast cars, slow food, and michelin stars. he's got three of them. next time do it faster. >> massimo: i love this place. he's taking me behind the scenes at the rosola dairy in zocca which is about 30 miles outside bologna. i'm playing it cool. [stanley groaning enthusiastically] che belle! really! jesus christ! this is where massimo's been coming to get his beloved parmigiano for the past 20 years. oh my god!

One , World , Music , Chefs , Blur , Wheat , Wonder , Glasses , Car , Massimo-bottura , Slow-food , Stars

Stanley Tucci Searching for Italy

100 kil so kilos of grapes. wow, look at that! oh my god. people were using it on too many things. traditional ba balsamic vinegar is one of a stagging 44 protected food products in romania. so, how are they effortlessly producing all these famous d delicacies? parmigiano, balsamic vinegar, and prosciutto. what do you have? >> i have some predicts. >> and his wife, laura gilmore, who runs their incredible restaurant.

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Stanley Tucci Searching for Italy

town the oldest in the western world brought to life by students flaunting their youth. this bread is an aphrodisiac. i'm all alone in a hotel. why would i want to do that? this place is rich and its food is famous. some bold souls whisper that it's the best in italy. >> massimo: smell, smell, smell! the smell is unbelievable. 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. anger, religion, and death in one pasta. it has everything in it. i'm here to discover why this place is home to the gastronomic superstars of the nation's food... >> nicola: this is made with love. ...and how an obsession with perfection... >> woman: every cut is perfect. ...drives its producers. will you marry me? and people here really know how to wait for the best things in life.

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Stanley Tucci Searching for Italy

>> massimo: ladies, ladies. that's too much. wow, f...! i mean, yes. gino's up at 5am pouring the morning milk into copper vats massaging the pampered cheeses and running them salt baths that last for 19 days. >> massimo: you have to love the ingredients. you have to caress them. h hi, dear ingredient. hi, parmigiano. both gino and massimo see these cheeses not as mere products, but as precious babies. ones happily that you can eat. what am i gonna do with you? you are just born! >> massimo: this is the cheese of this morning.

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