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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...

Feed both the workers and the wealthy. the docks made genoa rich. it became known as la superba. but not everybody lived the high life. these are the karugi. back alleys where dock workers and sailors have for centuries come to eat good, simple fare. i'm meeting laurel evans, a relocated texan food writer. >> hello. how are you? >> i'm good. how are you? >> good, good. >> when she married a genovese gentleman, she became a devotee of focaccia, a great working class staple that originated here. >> wow, wow. gorgeous. >> yeah, so this is some of the best focaccia. >> buongiorno, buongiorno. >> t...

But anyway, i thought it was a really cool thing. it has nothing to do with food at all. >> but there is a connection. in genoa, the taste for art and thriftiness extends to the kitchen. because this great pork has to feed both the workers and the wealthy. the docks made genoa rich. it became known as la superba. but not everybody lived the high life. these are the karugi. back alleys where dock workers and sailors have for centuries come to eat good, simple fare. i'm meeting laurel evans, a relocated texan food writer. >> hello. how are you? >> i'm good. how are you? >> good, good. >> when sh...