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Stanley Tucci Searching for Italy

i remember when it started to become popular. people were using it on everything. on to make things. traditional balsamic vinegar is just one of a staggering 44 protected food products in emilia-romagna. 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...

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Stanley Tucci Searching for Italy

and michelin stars. he's got three of them. >> next time do it faster. >> 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. >> 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. 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

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Stanley Tucci Searching for Italy

>> liguria is in front of the sea, just 400 meters wide. >> yeah. >> the unusual harvesting method lets the staff hover over the crop, judging by eye which stalks have grown six inches, the moment of peak flavor. down at sea level in genoa, roberto runs a restaurant where the fragrant smell of crushed basil brings in the crowds. the king is going to give me a lesson in genovese pesto. basil, obviously, parmigiano, and lightly smoked pecorino. extra virgin olive oil, garlic,

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Stanley Tucci Searching for Italy

raw milk. >> how long has that aged? >> one year. parmigiano, reggiano. and now we crush. >> yes. >> wow. sorry. >> it's good? >> it's really good. yeah. it's just smoked. >> yes. >> slightly. >> yes. >> not really. >> not much. >> no. >> not much. >> but it's different. >> but it's a memory for the cheese. >> yeah. it's very interesting. okay. let's go make this thing. >> it's heavy. >> yeah. i mean, you get a hernia. wow. who knew it could be so dangerous making pesto. >> dish of the day. pesto with trinete. a typical genovese pasta .

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Stanley Tucci Searching for Italy

>> oh my god. wow. whoe, i would like to have a shirt made out of that. made out of that. >> liguria is in front of the sea, just 400 meters wide. >> yeah. >> the unusual harvesting method lets the staff hover over the crop, judging by eye which stalks have grown six inches, the moment of peak flavor. down at sea level in genoa, roberto runs a restaurant where the fragrant smell of crushed basil brings in the crowds. the king is going to give me a lesson in genovese pesto. basil, obviously, parmigiano, and lightly smoked pecorino. extra virgin olive oil, garlic,

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Stanley Tucci Searching for Italy

it's like you want to paint with it. >> this is a pecorino made with raw milk. >> how long has that aged? >> one year. parmigiano reggiano. and now we crush. >> yes. >> wow. sorry. >> it's good? >> it's really good. yeah. it's just smoked. >> yes. >> slightly. >> yes. >> not really. >> not much. >> no. >> not much. >> but it's different. >> but it's a memory for the cheese. >> yeah. it's very interesting. okay. let's go make this thing. >> it's heavy. >> yeah. i mean, you get a hernia. jesus. wow. who knew it could be so dangerous making pesto. >> dish of the day. pesto with trinete. a typical genovese pasta .

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Stanley Tucci Searching for Italy

>> this is unique. the only parmigiano can be fire stamped is from the white house. this is a very small production and extremely high quality. >> milk is king in emily romano. the white cows are the unique to the valley of the river that runs through this region. mid-evil monks, hungry for a long-lasting cheese, invented parmigiano. thank god for them. >> three, two, one, open! smell, this is the smell that is unbelievable. [ speaking non-english ] mamma mia. how about this one?

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Stanley Tucci Searching for Italy

>> oh my god. >> there is more perfume, more intensity. there is a flavor. >> soft and sweet. acidic. everything. i remember when it started to become popular and people were using it on everything, actually too many things. >> never too many. [ laughter ] >> traditional balsamic vinegar is one of the staggering products in emilia romagna. this place has more than any other region in italy. how are they effortlessly producing all of these famous delicacies, parmigiano, balsamic vinegar, and prosciutto? to find out, i am heading to the hills to meet my friend massimo again.

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Stanley Tucci Searching for Italy

mozzarella, no? less intense. >> it is so good, oh my god! >> 550 liters of milk compressed in this every morning. >> as demand for milk grew in the 1960s, the white cows were nearly forsaken for the more bountiful others of foreign parisian cows. >> where they almost extinct? >> almost. there were very few left. >> how long will you age this? >> 36 months, 40 and 50. >> one of massimo's iconic dishes is five pages of parmesan, which the name suggests, is a love letter to this cheese. >> in my mind, it was a love letter of expressing ingredients of slowly, aging process of parmigiano reggiano. the ingredients were parmigiano reggiano and time. time, weight, gross low, like a

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Stanley Tucci Searching for Italy

the rice. >> that is very concentrated. >> our limited supply of ink gives us a fashionable gray beige. >> created a big wave. then, the cheese. >> parmigiano. >> right in the center. >> that looks so good. >> tender, right? >> perfect. naturally, not mushy. >> and at the end, you see the cuttlefish flavor? >> yeah, you do. that is delicious. also, the rices perfectly cook. very happy to see you again. >> hug again? >> yeah, sure. >> risotto -- is so great it is

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