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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 a pasta. it has everything in it. i'm here to discover why this place is home to the gastronomic superstars of the nation's superstars ...

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 ...

dis aprodesiac. this food is famous. some bold souls whisper that it's the best in italy. smell, smell, smell, the smelling is unbelievable. i'm stanley tucci. i'm italian on both sides and i'm traveling italy to discover how the food in each of this country's 20 regions is as unique as the people and the past. anger, religion and death. >> yes. >> it has everything in it. i'm here to discover why this place is home to the gastrono, ma'am i gastronomic, and how it drives its producers. will you marry me? and people here really know how to wait for the best things in life. s...

Artusi's book "science in the kitchen and the art of eating well" is their second bible. >> that's fantastic. >> that's fantastic. >> 1952. yeah. >> small? >> small and... a quarter of onion, and half a carrot. i >> i have to take my glasses off. and we chop. small. >> i think the thing that's interesting about the recipe is that so many chefs have so many different versions of this. some people say you can use tomato, no you don't use tomato, use milk, you don't use milk, you use nutmeg. it shouldn't be too tomatoey, that's for sure. i don't think. although my mother makes it tomatoey and it'...

Culinary classes here at the museum, and happily, barbara has invited me to her place to try his version of bolognese [ speaking non-english ] , the first recorded recipe of the famous meat sauce. >> it is beautiful. >> for italians, the book, "science in the kitchen and eating well" is there second bible. [ speaking non-english ] >> that is fantastic. small? >> small. a quarter of onion.