Undersea Ranch News Today : Breaking News, Live Updates & Top Stories | Vimarsana

okay, well, i had no idea it was that far. so i've just made my way up thousands of steps to this place, castle brown, which is in portofino, which is in liguria. and liguria is a crescent right on the coast of italy, bordering tuscany and france. they'll carry me out of here on a stretcher, but i don't mind because the food is amazing. >> 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. the rugged environment has made the ligurians tough and...

oh, wow. steep. is this -- okay, here we are, finally. i had no idea it was that far. so i've just made my way up thousands of steps to this place, castle brown, which is in portofino, which is in liguria. and liguria is a crescent right on the coast of italy, bordering tuscany and france. they'll carry me out of here on a stretcher, but i don't mind because the food is amazing. >> 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. the rugged e...

>> we lost this. >> yeah, yeah. >> now we're fighting to bring it back. >> yeah. >> we're headed to the undersea ranch where paolo and his fellow fishermen farm oysters and mussels. >> we are in what we call vivaio. we have ropes with mussels hanging. >> across 30 square acres of sea, thousands of mussels hang on strings, maturing in the tide. while growing, the mussels also filter out of the water any impurities their oyster cousins don't like. as a result, the oysters grow fat and juicy. something paolo is happy to show off. >> then we insert between the shells. and then, voila. >> when i do...

>> we lost this. >> yeah, yeah. >> now we're fighting to bring it back. >> yeah. >> we're headed to the undersea ranch where paolo and his fellow fishermen farm oysters and mussels. >> we are in what we call vivaio. we have ropes with mussels hanging. >> across 30 square acres of sea, thousands of mussels hang on strings, maturing in the tide. while growing, the mussels also filter out of the water any impurities their oyster cousins don't like. as a result, the oysters grow fat and juicy. something paolo is happy to show off. >> then we insert between the shells. and then, voila. >> when i do...