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that means it's the green heart of italy. not a jealous heart but a fertile one. arriving in early fall, i chart a course through umbria's ancient forests and misty mountains. this is italy before the romans. a place where families live close to the land. a land of saintly legends, impossibly perched hilltop towns and rustic cuisine. wow. stop filming and just eat it. cheers. 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. umbrian food isn't about expen...

That's that. all right go ahead, put it in. >> the tuscans next door like to claim this mellow tasting garlic as their own, but don't tell that to the umbrians. its classic partner is a simple passata, made from tomatoes harvested just a few weeks ago. thick enough to hang on to the sauce, these picci are the perfect pasta to go with it. >> oh look at that. oh gorgeous. >> now you see why they're called -- >> caviar. >> eggplant caviar. >> what is that tarragon? >> tarragon. >> the secret ingredient is a bit of davide's fingers. >> a little touch of humanity in there, yes. >> if you happen to ...