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Museum. let's go! and happily, barbara's invited me to her place to try artusi's version of bolognese ragu, the first recorded recipe of the famous meat sauce. >> barbara: it's similar but different. welcome to my house, mr. tucci. >> it's beautiful. for italians, artusi's book "science in the kitchen and the art of eating well" is their second bible. >> that's fantastic. >> 1952. >> yeah. small? >> small, and a quarter of

Cookery classes here at the museum. let's go! and happily, barbara's invited me to her place to try artusi's version of bolognese ragu, the first recorded recipe of the famous meat sauce. >> barbara: it's similar but it's different. welcome to my house, mr tucci. >> it's beautiful. for italians, artusi's book "science in the kitchen and the art of eating well" is their second bible . >> that's fantastic. >> 1952. yeah. >> small? >> small and... a quarter onion, and half a carrot.

Disciple who assists in the cookery classes here at the museum. let's go! and happily, barbara's invited me to her place to try artusi's version of bolognese ragu, the first recorded recipe of the famous meat sauce. >> barbara: it's similar but it's different. welcome to my house, mr tucci. it's beautiful. for italians, artusi's book "science in the kitchen and the art of eating well" is their second bible . >> that's fantastic. >> 1952. yeah. >> small? >> small and.. .

Im all alone in a hotel. Why would i want to do that . Some bold souls whisper that its the best in italy. Smell, smell, smell you can smell im stanley tucci. Im italian on both sides and im traveling across italy to see how the food in each of the 20 regions is unique as their people and their past. Im here to discover why this place is home to the gastronomic superstars of the nations food. This is made with love. And how an obsession with perfection. Every one is perfect. Drives its producers. Will you marry me . And people here really know how to wait for the best things in life. Slow, slo...

For italians, artusi's book "science in the kitchen and the art of eating well" is their second bible. >> that's fantastic. >> 1952. yeah. >> small? >> small and... a quarter onion, and half a carrot. 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's pretty delicious...