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Through the Olive Branches . Theyre hard to avoid in puglia, a region thats home to 60 million olive trees. Thats one olive tree for every italian in italy. This region is italy at its most elemental simple fresh cuisine thats grown and produced here. Fragrant olive oil, beautiful vegetables, cheeses renowned the world over. Hello. Hello. One focaccia. And durum wheat for pasta and bread. Grazie. Look at that. Im stanley tucci. Im fascinated by my italian heritage, so im traveling across italy to discover how the food in each of this countrys 20 regions is as unique as the people and their past. You really want it to be like that . Need to be like this. Despite being such a fertile region, puglia is also one of italys poorest. It was nicknamed the shame of italy. Located in the south, a place the italians call il mezzogiorno, or high noon, because of the intensity of the midday sun, poverty and hardship are very much a recent memo ....
hello, i m in puglia, which is the heel of can you see me through the olive branches? they re hard to avoid in puglia, a region that s home to 60 million olive trees. that s one olive tree for every italian in italy. this region is italy at its most elemental simple fresh cuisine that s grown and produced here. fragrant olive oil, beautiful vegetables, cheeses renowned the world over. hello. hello. one focaccia. and durum wheat for pasta and bread. look at that. i m stanley tucci. i m fascinated by my italian heritage, so 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. you really want it to be like that? need to be like this. despite being such a fertile region, puglia is also one of italy s poorest. it was nicknamed the shame of italy. located in the south, a place the italians call il mezzogiorno, or high noon, because of the intensity of the midday sun, pov ....
through the olive branches? they re hard to avoid in puglia, a region that s home to 60 million olive trees. that s one olive tree for every italian in italy. this region is italy at its most elemental simple fresh cuisine that s grown and produced here. fragrant olive oil, beautiful vegetables, cheeses renowned the world over. hello. hello. one focaccia. and durum wheat for pasta and bread. grazie. look at that. i m stanley tucci. i m fascinated by my italian heritage, so 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. you really want it to be like that? need to be like this. despite being such a fertile region, puglia is also one of italy s poorest. it was nicknamed the shame of italy. located in the south, a place the italians call il mezzogiorno, or high noon, because of the intensity of the midday sun, poverty and hardship are very much a recent memory in this ....
How enthusiastic they were. he returned to his family s casa ficcio, eager not just to continue the family tradition, but to do something no one in this region had ever done before, create a puglian blue cheese. as you know, puglia is most famous for burrata, so today i want to show you what i did 15 years ago. this was my first blue cheese i did in puglia. vito s created 66 different types of blue. pretty impressive when you consider how hard they are to make. typically, mold is injected into a cow s milk base, which is left to age in mountain caves for up to six months. right now, wherever you go, you find gorgonzola. it s an amazing cheese, but i want to do my own cheese. so we break it. this one is a goat blue cheese, one of the stronger taste cheese that we have. and this is the art of the burrata. it s a burrata cream. so then this is a cow s milk. this is cow s milk, but the ....
Continue the family tradition, but to do something no one in this region had ever done before, create a puglian blue cheese. as you know, puglia is most famous for burrata, so today i want to show you what i did 15 years ago. this was my first blue cheese i did in puglia. vito s created 66 different types of blue. pretty impressive when you consider how hard they are to make. typically, mold is injected into a cow s milk base, which is left to age in mountain caves for up to six months. right now, wherever you go, you find gorgonzola. it s an amazing cheese, but i want to do my own cheese. so we break it. this one is a goat blue cheese, one of the stronger taste cheese that we have. and this is the art of the burrata. it s a burrata cream. so then this is a cow s milk. this is cow s milk, but the base is goat milk. ....