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trading empire. silks, spices, ideas and money, lots of it. the venetians live between earth and water. it s shaped their character, salty, wise and ingenuous. i have never seen anyone do that before. 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. may i? thank you. how are you? good. good. surrounded by wetlands, these people are hunters. you re a great shot. and gatherers. it is perfectly balanced. wow. wow! the sea brought the outside world to the venetians and fed their appetites. mmm, so many different cultures right in a bowl. venice is the capital of the venito region. it is flat, fertile and damp. sheltered in the west by the dolomites and in the east warmed by the adriatic sea. 117 islands sit in this salty bay, the lagoon. venice is the largest. no food is grown here. it all comes in from the outside. i wa ....
[ 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 right in the middle of the country. bordered on the west by its more glamorous neighbor tuscany, it s often overlooked. but while the landscape here is similar, the culture is very different. less fancy, if you will. and i hear the locals like it that way. they re like flames, aren t they? i m heading deep into the heart of sagrantino territory, umbria s luscious wrld-renowned red wine, to meet ....
you put it in, and it s changed completely. the people here are fuelled by passion and ambition. they just don t like to shout about it. oh, my god. 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. it resurrects a dead person. piedmont s a place that s always innovative. you have to be a little bit crazy. yes. here, you have to expect the unexpected. and come at things a little differently to unearth its real treasures. italy has a reputation for coffee, but it s taken to another level in touren. its graceful squares and elegant buildings are perfect. if you squint, you could even imagine yourself in paris. and that s no accident. tu ran is the capital of piedmont, a region in the extreme northwest of italy, directly on the border with france. having such a larger than life neighbor has left its mark. but if there s a dri ....
So, i can taste the kind of familiarity, and then im waiting for the alcohol, but it hasnt arrived. Its like wine light. Now, one thing that gets most of us excited when planning a trip is the chance to tuck into tasty, authentic dishes from other parts of the globe, from traditional delicacies to spicy street food, and even maybe michelin starred menus from some of the most celebrated chefs on the planet. Well, this week weve got a feast for your eyes, with a menu full of some of our favourite travel show foodie adventures. For starters, lets look back at that time i headed to glasgow, in scotland, on a culinary quest to find the story behind britains most popular dish and its not what you maybe think it is. Glasgow is often voted the worlds friendliest city, and locals pride themselves on their good cheer, good humour and chattiness. Its one reason that generations of immigrants from All Over The World have decided to call g ....