Tasting Garlic News Today : Breaking News, Live Updates & Top Stories | Vimarsana

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...

perched-up hill towns and rustic cuisine. stop filming and just eat it. i'm stanley tucci. italian on both sides and i'm travel across italy to discover how the food in each of this country's 20 regions are as unique as the people and their past. [ speaking foreign language ] >> ummian food isn't about expensive restaurants or tricky techniques. it's all about the skill and hard twhoork goes into producing its precious raw ingredients. for instance owe r-- from innovative farmers and chefs preserving traditional ways of cooking this food from the lands and a note for vegetarians watc...

[ speaking foreign language ] >> umbrian food isn't about expensive restaurants or tricky techniques. it's all about the skill and hard work that goes into producing its precious raw ingredients. from innovative farmers to noble hunters. and let's not forget the chefs and butchers preserving the traditional ways of cooking. and a note for any vegetarians watching. umbrians eat a lot of meat, like particularly pork. like a lot of it. huge amounts of it. >> i surrender. to the pork. ♪ >> umbria is named after the umry, one of italy's most ancient peoples. their landlocked homeland is...

And that's that. go ahead, put it in. the top guns next door likely claim this mellow tasting garlic is their own. but don't tell that to the umbrians. it's classic partner is a simple -- made from tomatoes harvested just a few weeks ago. think enough to hang on to the sauce, these -- are the perfect pastor to go with it. look at that. gorgeous. >> now you see why they're called eggplant caviar. >> what is that, tarragon? >> the secret ingredient is a bit of that. >> a little touch of humidity in there. >> if you happen to have a brush eta. >> all the enough, we do. >> more salt. >> more salt?...

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 ...