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Character of the tuscan people, we have tuscan bread. >> i remember, when i was a kid and we came here and we tasted the bread and i thought this is terrible, the worst thing i've ever had in my life. we never got used to it. >> seeing these basic ingredients in the city market is one thing. but, the only way to truly understand tuscan poor food is to get out of the city, and go deep into the endlessly beautiful countryside. >> is and that kind of amazing when you look around? you really don't see a temporary building for miles. look at that. >> following the river 50 miles southwest of floren...

Is out of this world. >> oh my god. it just melts in your mouth. >> i'm stanley tucci, i am fascinated by my italian heritage, so i am traveling across italy to discover how the food in each of this country 20 regions is as unique as the people, and their past. >> the creations of famous tuscan's are known the world over. >> calendula, if he would come back today, i think he would still be able to walk around florence pickett hasn't changed. >> but the hands of the ordinary crafted the incredible food. >> it's like christmas in your mouth. >> yeah. >> this is a lace built on human ingenuity. m...

Indentured servants by their oppressive, aristocratic landlords, until relatively recently. >> this is a world away from the steaks and fine wines of florence. the people here cook what they grow. after the toil of harvesting and milling wheat, what they are left with is bread. lots, and lots of bread. >> here, the dough is rising, and you cook it in that oven. like it was done many years ago. >> over in the kitchens, 200 villagers are hard at work preparing the feast.

Really creative. >> tucci: and here we are. >> yeah. >> yeah, it's very exciting. i'm having lunch at the cinghiale bianco, one of my favorite restaurants in florence. so nice to see you. really nice to see you. and i'm joined again by local food expert, professor leonardo romanelli and my friend the art restorer, daniella murphy. >> hi stanley. >> tucci: uh-oh. >> leonardo: oh, hi. >> tucci: hi. this place specializes in 'poor food' and their recipes are so heavenly i'm sure it's where old bread would choose to come and die. marco maselli is the restaurant's owner this is the ribolita. >> bas...

Panzanella. i was hoping that was mine. also, a very simple and 'poor' dish. tuscan bread soaked in vinegar and onion and tomato. >> marco: enjoy. >> tucci: thank you. >> daniella: this panzanella is very good. >> tucci: and this pappa al pomodoro, perfecto. this is one of my favorite things, i make it for my kids, they'll just eat. like it's ice cream, practically. we have good tomato, good olive oil and tuscan bread. maybe not tuscan bread. [laughs] i have to admit, that i much prefer tuscan bread cooked in dishes like this because on its own it can taste quite bland and that's an understate...