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this bread is an aphrodisiac. i'm all alone in a hotel. why would i want to do that? this place is rich and its food is famous. some bold souls whisper that it's the best in italy. >> massimo: smell, smell, smell! the smell is unbelievable. >> 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. anger, religion, and death in a pasta. it has everything in it. i'm here to discover why this place is home to the gastronomic superstars of the nation's superstars ...

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>> in the end, it becomes even super special. >> alright, let's go look at them. >> okay, please follow me. >> but we're not heading down to a damp wine cellar, we're heading upstairs to an attic, the traditional place for aging vinegars so they're exposed to changing temperatures. >> claudio: we actually are in the heart of the most ancient collection of casks that we've got. >> stanley: this says from 1600. in balsamic vinegar, the older the better because balsamic vin bar will eat up slowly the wood of the cassing. a family never throw away their old casks. in each of these rows of casks yo...

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An oil and gas worker who spent $12,000 on MIQ spaces has opted to take a 50 per cent pay cut to stay in New Zealand.