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This place has more than any other region in italy. so how are they effortlessly producing all of these famous delicacies? parmigiano, balsamic vinegar and prosciutto. to find out, i'm heading to the hills outside modena to meet my friend, massimo bottura, again >> what do you have? >> i have some products. ...and his wife, lara gilmore, who runs their incredible restaurant... many ingredients come out of what you have available. >> right. >> ...in your back yard. ...to discover the secrets of why this area is famously known as food valley. the po river is the longest in italy and its fertile ...

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 g...

Crunchiness on top. with ingredients this good, simplicity is key. local wood is piled high in the hot oven and the ricotta is tucked away, roasting for just a few minutes to crisp up while the flatbreads cook in these traditional circular flints at the oven door. >> massimo: then we're gonna add a little bit of vinegar some honey that we produce here in >> jessica:...and a little bit of fire and that's it. you trained with massimo. did you speak italian before? >> no, i learned it here. >> wow! >> in the kitchen. >> that's incredibly brave. i was learning from the cooks so i was pretty much s...

>> 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!

>> massimo: the only parmigiano that can be fire-stamped is from the white cows. >> right. >> this is a very, very small production and extremely high-quality. milk is king in emilia-romagna. the white cows are the bianca modenese breed unique to the valley of the river po that runs through this region. >> massimo: bravo, bravo! emilia-romagna's medieval monks hungry for a long-lasting cheese... it looks like a magic act. ...invented parmigiano. thank god for them. three, two, one, open! oh my god. smell, smell, smell! this smell is unbelievable. >> the smell is unbelievable. >> oh my god !