Through the Olive Branches . Theyre hard to avoid in puglia, a region thats home to 60 million olive trees. Thats one olive tree for every italian in italy. This region is italy at its most elemental simple fresh cuisine thats grown and produced here. Fragrant olive oil, beautiful vegetables, cheeses renowned the world over. Hello. Hello. One focaccia. And durum wheat for pasta and bread. Grazie. Look at that. Im stanley tucci. Im fascinated by my italian heritage, so im traveling across italy to discover how the food in each of this countrys 20 regions is as unique as the people and their past. You really want it to be like that . Need to be like this. Despite being such a fertile region, puglia is also one of italys poorest. It was nicknamed the shame of italy. Located in the south, a place the italians call il mezzogiorno, or high noon, because of the intensity of the midday sun, poverty and hardship are very much a recent memory in this part of the world. Get out of here. But today, puglia is coming into its own. Theres a newfound sense of pride for its gastronomic roots. Is this lung . Its a lung. And an appreciation for its rugged landscape. This is what farmers do, like caressing their children. So i want to find out how this region has seemingly gone from rags to riches. This is poverty and nobility. History in a bite. And turned its humblest ingredients into sources of national pride. Youre very smart, arent you . Thats it. Thats the story. Puglia is the heel of italys boot, a long, thin peninsula with more than 500 miles of coastline. Puglias capital, bari, sits perched on the eastern coast. Walking around the city, youre aware of two worlds colliding, a struggle between the way things have always been done, versus the delights, shall we say, of modern bureaucracy. A Major Trading post since roman times, bari has served as a gateway to greece, the middle east, and beyond. Port cities are notorious for hustlers and crime, and while bari may have seen its fair share of that, if you look a little closer, the city reveals its distinctive charm. Something author and guide Sophie Minchilli has a longstanding respect for. Hi, stanley. Hi, how are you . Good, how are you . Welcome to bari. Oh, thank you very much. Do you live here now or no . I dont live here, but my dad grew up in the building right behind you. In this one . He grew up there . Yeah. Really . My greatgrandparents were architects. They did the building and the whole seafront. Wow. Pretty cool. Yeah, that is pretty cool. Yeah. Im proud. Yes, youre very connected to the city. Yeah. Yeah, i am. Sophies first taking me to baris port to see one of the most ancient but not strictly legal barese institutions, the fishermen of molo san nicola. Its sort of semilegal, lets say, they dont really have a permit to sell fish. They sell it anyway. But nobody chases them away . No, theyve tried over the years, but they still stay strong. They stay. Yeah. In an industry thats increasingly regulated, these fishermen are determined to continue trading. Get out of here. They speak a strong borese dialect that even most italians would struggle to understand. Theyre competing with each other to sell a wide array of seafood to passersby. Ciao, ciao, ciao. Its really typical in bari to eat raw seafood in general. They call it the sushi of italy. The borese have been Eating Raw Seafood here as far back as the 1500s. Ciao. Here are the tagliatelle. Because theyre cut in thin strips. But theyre not obviously. They look like tagliatelle. But theyre not, obviously. But its octopus. Is it octopus . Its squid. Its squid . Yeah. To prep the squid, the fishermen beat it to tenderize it, then rock it in seawater to help retain its shape and texture. Its all fresh in here. You understand anything . Not at all. Its almost impossible. Its another language. It is another language. Yeah. Ready to try some . Yes. Oh, yes. Its delicious. I love it. A bit of lemon on top. If you want to go and eat it over there, youre doing us a favor. Oh, i think he wants us to go eat it over there. We cant eat it right here. Ah, grazie. Grazie. Thank you. Thank you. Thank you. Police tolerate the fishermen selling fish here. Just dont get seen eating it anywhere near them. You never know how many of them there will be, but theres always someone selling fish. Okay, lets try it. I mean, all right. So yeah, you just eat it. Chewy. Yeah, but its not that chewy. No, its not that bad. Its good, right . No, with the lemon. Yeah. Do you want more . Sure. Do i want more . If you like it. I do like it, actually. I didnt expect to like it. A few minutes walk from lungomare, and were in the old town of bari, bari vecchia. Its like a maze. The further you get into it, its all little alleyways like this and arches. Yeah. When i was a kid, it was actually considered sort of dangerous to come to the old part of bari. Oh, really . And now, i think this is one of the most beautiful roads in italy. Some 6,000 people form a tightknit community here, where the reality of life is in evidence everywhere you look. No separation. I mean, thats the space they have, and they make the most. Yeah. Their laundry is outside, but the underwear is always behind. Nobody sees it. Oh, really . Yeah. If you look, you notice, the underwear is always behind. Its about 2,000 years old, so it is really old. Its pretty old, yeah. The list of powers that have invaded bari is as long as your arm, and after centuries under siege, the borese could be forgiven for developing a certain disdain for whatever authority happened to replace the previous one. What did you say . Take a picture of me holding the beer. And now were walking through arco basso, which is also known as the orecchiette road. The orecchiette road, yeah. Because youll see theres a lot of women making orecchiette. With many of their husbands out at sea, the women were left to fend for themselves and provide for the family. Around the 1950s, they started making orecchiette, or little ears, to sell from their homes. But a few years ago, the council tried to stop their trade. For hygiene purposes, you cant really be making pasta out of your home and selling it to people or restaurants. But just like the fish market, they just kept going. Orecchiette, for these ladies, are a way of life. And while they cant sell to restaurants, they fought back and won the right to sell for personal use. Now they actually have a role in society. Theyre bringing money to the neighborhood. Yeah, sure. Yeah. Theyre working. The more time i spend here, the more i see that the borese are doing things their own way. A few minutes away, sophie wants to introduce me to a dish thats full of borese attitude. At urban bistro, chef Celso Laforgia makes a dish unique to the city, and one that youll find nowhere else in italy. Why is it called assassina . Because the ones who tried for the first time, he called the chef a killer. Oh, because it was so spicy. It was so spicy and burning. How do you make it . I can start . Yeah, go. Yeah. Okay. You start with olive oil. Yes. Chili. If you prefer more spice and more. Me, no. So we put that. Gently. The two things that you need to do it is a powerful fire and a big pot. Youre just putting in raw spaghetti. Yes. Pasta is basically never cooked this way. And then we put hot water and tomato sauce. Like a marinara sauce. Like a marinara sauce, yes. The trick is to burn it enough to make it crunchy, but not so much that its bitter. Oh my god. So it really is, you really want it to be like that. Yes, need to be. If you want to call it assassina. Celsos method goes against everything ive ever learned about cooking pasta, taking it dangerously close to complete incineration. And the key to knowing its ready . Use your ears. You need to start hearing the pasta, because you hear the noise that makes. It starts to crackle. That sizzling sound. You need to listen, because its telling you that its almost ready. The pasta is speaking to you. Yeah, yeah, yeah, yeah, yeah. Its ready. Lets try it. Its hot, spicy, buma. Its seared. Wow. Its not too spicy. No. Oh, now im getting it. A little bit. Just a little bit. Im sweating. Wow, thats really great. Thank you very much. Ive honestly, never seen anything like that before. I love that. And ive been around too. The assassina is a dish that could have only been created in a city like this. Like its people, its fiery, uncompromising, and it breaks all the rules. Passion fruit . As an expedia member, you can save up to 30 when you add a hotel to your flight. 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Something local chef pietro zito has developed a unique appreciation for it. This is what farmers do, like caressing their children. Were in the north, in the foggia province, known as the breadbasket of italy, because it produces more durum wheat than anywhere else in the country. But that wasnt always the case. Its soft. Yeah, its nice. Not the fiber this small part here. Its almost sweet. Like most people in this part of puglia, pietro zitos connection to wheat goes back to Benito Mussolinis reforms in the 1920s. There were the big landowners, then there were the Small Farmers who worked for the landowners. Yes. Mussolini carried out the first expatriation of land. He took from the rich and gave to the farmers. Mussolini thought selfsufficiency through increased Food Production was key to establishing italy as a world power. But in reality, what the farmers actually received were often inferior plots of land. Unconcerned, mussolini pushed ahead with his expansionist ambitions, and he took to the fields himself, displaying his wheatthreshing muscle in a bid to persuade italian farmers to persevere with the land they were given. In the end, mussolinis aspirations dragged italy and her people first into war, then into recession, with the poorest left to survive by scavenging for whatever they could find in the fields, even remnants of burnt wheat. And the wheat was harvested, the fields would be burned to clear the land. To prepare fields for the next seeding, any straw left over after harvest used to be cleared by burning it off. However, there were always kernels left on the ground which were not picked up properly. Yeah. So the poor people would collect these. And with this product . They made a poor kind of flour. Because it was burned, it didnt have much protein. But you could make bread with it. Very simple bread, dark bread. Dark bread . Yeah. The stigma of having to resort to such extremes would linger for decades. And this was something to be ashamed of . Shame, poverty, but it was also about survival. My dad had always eaten burned wheat, and now when i give him white bread, he is very happy. But pietro is on a mission to revive these simple flavors. Morning, nicola. And his friend, Nicola La Grasta has developed a modern technique for recreating it. The grain thats completely burned gets discarded. We only use what is toasted. Right, toasted, not burned. So half of it goes. Toasting the grain is a delicate yet laborintensive process. This is heavy. Its heavy. But it produces a dark flower, which can be used for making bread, as well as the puglian snack taralli, a kind of cross between a cracker and a breadstick. Taralli made with burned wheat. They have a strange color. Theyre really good. You can smell it. Theyre really good. The flour is used to make dark pasta, which pietro prepares for his restaurant antichi sapori, or ancient flavors, in the town of montegrosso, with the help of a local expert. This is my mother, concetta. Hi, concetta. Nice to meet you. Using a mixture of burnt and white grain to ensure the flavors not too bitter, concetta crafts each individual orecchiette by hand. Her kitchen days may be behind her, but she still has plenty of advice for the chefs. We would ask, how much water do we need . Shed reply, just enough. How much oil . Just enough. How much salt . No rules. My mom is exactly the same. Pietro is going to show me how he prepares his signature dish, Burnt Grain Orecchiette in a cream of fava beans topped with burrata and charred black olives. Fresh fava beans. Now we add some water. Then we add some onion. The sweet one, the white one. We wait until it starts to steam, then we blend everything. How long . Three minutes, because its freshly made pasta. Now well blend. And thats the beans for the dish. Can you add some olive oil while i blend . Me . Yes. Tell me when. Thats it. Thanks. Youre welcome. Look at this beautiful color. Oh, its beautiful. Fava beans are a favorite staple of puglia, but cooked with onions and blended with oil, they become smooth and creamy. And then well add orecchiette. Mix everything together. The color is spectacular. Here we have our orecchiette with fava beans. Then well add the bitter element, the olives. Then well add the sweet element, the burrata. And the most important part of the dish, the olive oil. Yeah. It creates a marriage of the flavors. Yeah. And thats it, a simple dish. Yeah. A simple dish with sweet and bitter parts. Fewer olives, its the bitter part. Oh, come on. Its the balance of the flavors. That is amazing. Yep, yep, yep. Oh my god, that is so good. Thank you. The ingredients are so simple. Very simple. And its also very quick. It took us three minutes. And from this region. Its fantastic. Its so unusual. Pietro has revived these flavors with such skill and affection that despite their humble origins, his dishes now hold their own as worldclass cuisine. Now, i cant stop. Theres a dignity to his approach, and if his packed restaurant is anything to go by, its welcomed by the whole community. Intelligent technology. Courageous performance. Discover a new world of possibilities in the allnew lexus rx. Never lose your edge. Living with Metastatic Breast Cancer means being relentless. Because every day matters. And having more of them is possible with verzenio. The only one of its kind proven to help you live significantly longer when taken with fulvestrant, regardless of menopause status. Verzenio fulvestrant is for hr , her2 Metastatic Breast Cancer that has progressed after hormone therapy. Diarrhea is common, may be severe, or cause dehydration or infection. At the first sign, call your doctor start an antidiarrheal and drink fluids. 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These little coneshaped clusters of houses tell you something about the people here. They were nearly always built in groups of four or five, so families could share not just the land, but things like wells and communal ovens. One of the main towns in the valle dei trulli is cisternino. Among its labyrinth of alleyways and whitewashed buildings, youll find puglians going for a passeggiata, the ageold tradition of taking a stroll. And if you follow your nose, chances are youll stumble across one of the many fornelli, like bere vecchie, run by young restaurateur vito zurlo. Hows it going . Everything is fine. Lets eat a bit of meat today. Just a little. Opened by vitos grandfather in 1927, this fornello isnt your average butcher shop, but well get into that in a minute. What do you want to try . I want to try everything. But tell me what they are. Some pugliese ribeye. Wow. Pork panchette. Yes. Cisterninos fornelli grew from the ancient tradition of communal feasting at village fairs. So keeping that tradition alive, the modern fornelli dont just sell the meat, they cook it for you on the spot. Bombette, the meat famous and renowned. Bombette. Bombette means little bomb, a reference to the explosion of flavor that comes from cooking the tastiest strips of Fatty Pork Neck filled with, well, just about anything. And also some gaummareddi in our dialect. What is it . Its lamb offal, liver, heart and lung wrapped in a pork net. The net forms around the fat of the pork. The fat from the pork netting enhances the flavor of the offcuts used in these gaummareddi rolls. So what started out as a snack created from affordable meat that would otherwise be discarded has evolved into a local delicacy. This is your mixed roast. Okay, great. Lets go prepare it. Is there an ancient tradition . Yes. Yes. During parties or food festivals, the butcher would cook. In the center of town . In the historical center, yes. The same type of oven used hundreds of years ago is still used today. With indirect heat, ensuring everything gets cooked evenly, they load the fattiest cuts at the top, so the meat below is completely drenched in the delicious juices. And after just 15 minutes. The meat is ready. Wow. This is the classic italian oven baked potato. I recommend this bombette curated with cheese. Its the most popular. Really . Yes. The must have. Okay, then i have to try this. The filling is salami and cheese. Okay, that is really good. Thats like perfect. All that fat. Its the fat. I love that. I love that. Yeah, the capocello. There is no diet bombette in this world. No. The capocello is a very fatty part of the pig. In 2022, we did about 100,000, 110,000 bombette. Really . Yeah, in the summer, the streets are full of people. When do young people holiday . November. When everyone stays at home, we find a place to go on vacation. And with the new morelli to finish things off, my want for protein is well and truly sated. Is this lung . Yes, yes. Oh, i can breathe easy. Way more than just a festival of meat, what these fornelli really celebrate is something that people here cottoned onto a long time ago. Thank you. Thank you. That no matter what youre consuming, it tastes a lot better when you share it with someone else. New truly vodka seltzer. Premium vodka. Real fruit juice. With a taste so fresh, youll wonder hold up theres vodka in this . Uhhh. New truly vodka seltzer. Yeah, theres vodka in this [laughter] hey, i was thinking about going back to school to get my masters. I just saw something that said you could do it in a year for like 11k. Hmm order 11 yes, see you at 11. 1111 masters blvd. Please. Thatll be 11 even, buddy. Really . The clues are all around us. Some things are too obvious to be a coincidence. [ coughing sneezing ] [ Door Knocking ] dude, you coming . 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Whenever i travel around the world, both me and my brother, we always have a little can of our olive oil. You do travel with it . Yeah. With olive oil . You cannot just like, oh, please take this away, i dont want it anymore. Look who youre talking to. You know, im obsessed with it. Yeah, yeah. I mean, in front of us, we have about two million olive trees. Andrea produces as much as tuscany, to give you an idea. Whoa. Yeah. We actually sell lots of olives to tuscany. And they put it in their olive oil . Yeah. I wont tell. I should not say this. I wont tell anybody. Wow. The taste of Puglian Olive Oil is exceptional. Terrain, climate, and mineralrich soil combine here to create a unique peppery flavor thats revered the world over. Its way more than just a source of puglian pride, with some 60 Million Trees being harvested to produce over 50 percent of italys supply. Puglian Oil Production employs a huge number of people, over 100,000 in this region alone. Which is why its so disturbing to discover that this thriving historic industry is under attack from a ruthless invader. The first casualties are 150 miles away in the wild reaches of salento. Its so far south, the romans never even bothered building roads here. As you can see, everything is dead. Yeah, completely dead. Yeah. And these are ancient trees. Theyre about 800 years old to 1,000 years old. Having watched over the community for hundreds of years, a staggering 20 Million Trees here in the south are under attack from a deadly virus. Its called xylella fastidiosa. So it arrived with a bacteria on a plant, and then one of the insects that lives in here bit this infected plant and got the bacteria in its saliva. When an insect goes on an olive tree and bites the leaf of an olive tree, the tree slowly dies and dries out. When the virus was first announced to be the cause of the trees dying in 2013, many puglians flat out refused to believe it. What really disturbed people is to think that the trees have been so resilient for thousands of years. Yeah. In a couple of years, they just started to die. People could not believe what was happening. There was lots of rebellion, and there were lots of conspiracy theories, and it was so crazy that the researchers that were trying to stop the spread of the disease got investigated. Really . Yeah. Because they didnt trust them . No, because they were basically saying that it was the scientists fault that this disease was basically spreading so much. In fact, we have scientists to thank for the discovery that certain types of olive tree are resistant to the bacteria. Caught early enough, they can be used to improve resistance in ancient trees through a process of grafting. Otherwise, its a question of ripping out the old trees altogether. Its advancing about 20, 30 kilometers every year. We are facing a situation that we either plant these varieties that are resistant, or we wont have any more olives in this area. Its that simple . Yeah, its that simple. Their presence is commanding, even in this state of decay. But back at agostinos farm, with views across the thriving groves and a table laden with the fruits of their labor, its heartening to hear that his family has wasted no time in addressing the issue. How many new trees have you planted . The variety thats resistant . 800. 800 plants. And 2,000 of leccino. But i hope to save the others, too. So can we taste the olive oil . Of course. These are the olives we were looking at before. Yeah, this is the best olive oil in the world. According to the producer, yes. Yeah. Ill show you now how to do it. Show me how to do it. You have to make it a little warmer. All the flavor comes up. Then you can smell it. I didnt know it could be so complicated. We take this very seriously. Then we have to taste it. Okay. But there is a specific way to do it. I wont do it. What are you doing . In this way, the oil will aerate. Yeah, it will aerate. Aerate. Yeah. Wait. How do you do it . You put your tongue up. And then you yeah, but thats delicious, though. The reverence for the trees and what they produce here is akin to that felt towards community elders. With such mystical qualities, no wonder the oil is seen as key to unlocking the sublime flavors of any simple ingredients it happens to touch. And then you can put this oil in all this food. Friselle being the perfect example. Take a dry rusk of bread, throw on a few fresh tomatoes, a healthy glug of your finest Puglian Olive Oil. For the salad, here is some oregano. And there you have it, dry bread magically brought back to life. What could taste out of date tastes out of this world. That is really good oil. People can say, oh, our oil this or oh, our oil that. That actually is really good. 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Casa ficcio dicecca is run by a closeknit family of cheese makers, or casari. But young maverick, casaro vito, has big ideas of his own. Nice to meet you. This is my sister, victoria. Nice to meet you. Pleasure. And there are more, right . Yeah, five of us. And we work all year, all together. How is that . Its amazing. Is it . Yeah. Sometimes a little hard . Yeah. You know, we fight every day, but at the same time, we love each other. And your grandfather started yeah, angelo antonio, my grandfather bought this place. But before him, his father start in a farm in altamura with nothing, with two, three cows, and he start to make mozzarella, scamorza, caciocavallo. Four generations of Diceccas Have continued to make these iconic Southern Italian cheeses. Follow me, please, stanley. I will. I will. But bucking convention, vito chose not to join the family business, Escaping Puglia to travel the world instead. When he told people he was a cheese maker, he was surprised how enthusiastic they were. He returned to his familys casa ficcio, eager not just to continue the family tradition, but to do something no one in this region had ever done before, Create A Puglian blue cheese. As you know, puglia is most famous for burrata, so today i want to show you what i did 15 years ago. This was my first blue cheese i did in puglia. Vitos created 66 different types of blue. Pretty impressive when you consider how hard they are to make. Typically, mold is injected into a cows milk base, which is left to age in Mountain Caves for up to six months. Right now, wherever you go, you find gorgonzola. Its an amazing cheese, but i want to do my own cheese. So we break it. This one is a goat blue cheese, one of the stronger taste cheese that we have. And this is the art of the burrata. Its a burrata cream. So then this is a cows milk. This is cows milk, but the base is goat milk. Yeah. So we break like this. What made you think to do this . I live in california for a while. Oh, you did . Yeah, in pasadena. Oh, in pasadena. And i love surfing. So, you know, the blue of the ocean, so i want to do blue cheese. While vitos brothers were openminded about creating new cheeses, a puglian blue was a step too far for the family. What did you think . I thought, he is crazy. What is he doing . My father shouted, its too salty. My father said to tell him, dont let him do that. Then he improved a lot over time. Yes, yes. Eventually, with the help of his familys constructive criticism, vito perfected the recipe and a spoonful of blue was born. So these are taralli. Yes. Made by my mom. Yeah. So we dip the taralli inside the blue cheese. Thats really incredible. Yeah. The mixture of the two, you have the sharpness of the blue, but then its softened by the burrata. Yeah. Thats incredible. Youre smart, arent you . Others might be content to stop there, but vitos continually improving on his creations and experimenting with new ideas. And where better to put his theories to the ultimate taste test than a cheese bar, which he opened with his fiancee, roberta, in the middle of the Mercadante Forest just outside altamura. Ive never heard of a cheese bar before. I like this. This is the only one in the world. Here customers enjoy the full selection of vitos invented cheeses, but hes never forgotten how he started out on this unconventional journey. One item on the menu is focaccia barese, which vitos mother used to make for his school lunches. So when i used to get in a class, i was bullied with the sounds of cow, like moo. They bullied you . Yeah. So has that changed now the way people view cheesemakers . Youre like a hero now. Luckily, things have changed. Yeah, yeah, yeah. We put the burrata on top of the focaccia like this. Thats it. Thank you. Thats delicious. Thats so good. Listening to vitos stories, it makes perfect sense that for him, both profession and family are inextricably linked. We call her baby burrata when she born. And who knows, thanks to vitos drive to revitalize the family business, their daughter chiara might just represent the fifth generation of casari. Fisher Investments its easy to think that all Money Managers are pretty much the same, but at Fisher Investments were clearly different. other Money Manager different how . You sell High Commission investment products, right . Fisher Investments nope. Fisher avoids them. other Money Manager well, you must earn commissions on trades. Fisher Investments never at fisher. other Money Manager ok, then you probably sneak in some hidden and layered fees. Fisher Investments no. We structure our fees so we do better when our clients do better. That might be why most of our clients come from other Money Managers. At Fisher Investments, were clearly different. Wayfairs way day is back get low prices on thousands of items for your home. Shop Bedroom Furniture from 7. And area rugs up to 80 off. Shop way day before its gone. At wayfair. Wayfair, youve got just what i need new truly vodka seltzer. Premium vodka. Real fruit juice. With a taste so fresh, youll wonder hold up theres vodka in this . Uhhh. New truly vodka seltzer. Yeah, theres vodka in this straying just a little from the flat terrain of puglia, im making my way to one of italys most ancient and perhaps most unique cities. In the neighboring region of basilicata lies the city of matera. Until the 17th century, this was actually part of puglia, and the two regions have been long tied through a shared history and culinary heritage. Take a stroll and youll see the usual stuff. People going about their business, maybe even treating themselves to pastry. May i recommend the tette delle monarche, or nuns breasts. Theyre a local specialty. Its a long story. Hi, stanley. Francesco. Nice to meet you. Nice to meet you too. None of this seems remarkable, perhaps, but it wasnt always like this, as local historian Francesco Foschino well knows. And this is your city . Yes, this is my city. I was born here, my grandparents, my greatgrandparents, and so on. Really . Yes. I have a surprise for you. Really . Yes. All right. Its just around the corner. All right. A few steps from the relative modernity of the town square, we are transported back in time. Thats matera old city. Thats incredible. Ive never seen an italian city like this. No, its quite unique. Yeah, yeah. This ancient town grew across one slope of the rocky ravine, known locally as la gravina. And although it dates back to the 10th century bc, for many it will trigger more recent memories. From the last james bond movie. Oh yeah. That has been the first movie when matera in the cinema was actually matera and not some other places. Because during the 50s and the 90s, when most of the movies were shot, the old city was completely abandoned and deserted. Really . And when we from matera wanted to see our old city alive, we had to go to the movie theater. So a lot of this was just abandoned. All of this. Abandoned . Abandoned. And then people lived sort of around it . Exactly. The sassis labyrinth of underground caves were occupied since the paleolithic age. Look at that. What is that . Is that a church in there . Yes. There is a little mountain, there are two churches that are dug. They dug into the mountain . Exactly. To build the church. Amazing. Poor sanitation and poverty meant disease was rampant. But little was done about it until the 1950s, when matera became a valuable tool in securing postwar funding for Southern Italy through americas marshall plan. All of a sudden, it was in italys interests not just to pay attention, but to play up materas desperate conditions. It became so infamous that it was nicknamed the shame of italy. Can you believe that . Such a beauty. No, its incredible. The label served its purpose. Money was secured, modern homes built, and the caves abandoned. But now a new generation has emerged. People like francesco and more recently chef vitantonio lombardo, who has turned an abandoned cave into a restaurant that celebrates materas complicated history. Good morning. Good morning. Welcome. Customers here enjoy dishes with inventive names like, i dropped an egg in the garden, and drone view of la murgia. Not just full of flavor, his recipes are loaded with symbolism, with one dish in particular capturing materas incredible transformation. Let me explain the meaning behind the dish. First we prepare the veal. For the noble part we use the filet, which we take like this. We sear it in a hot pan. Veal . Yes, just a classic veal filet. The part from which you make chateaubriand. We serve it with the poor part of the veal, the sweet bread. The glands near the throat. These glands, essentially offal or sweet bread, are something the materani would have eaten 100 years ago. But the twist is, its then shaped and covered in dark breadcrumbs to make it look like a black truffle, the very symbol of decadence. Is this the story of this city . Yes, very good. This is the story of this city because matera was considered the shame of italy. Then something amazing happened that changed this city from shame to pride, from poverty to nobility. While the sweet bread and the fillet are cooked in the oven, the plate is prepared with a unique dusting. We serve it on aome sahea, which is actually sugar with vanilla beans. In the end, it will become sahea. The last elements are a rich red wine reduction, contrasted with a simple potato puree. We put the potatoes as the center of the dish. The sweet bread. And we add the sensation of the grill directly to the bowl, burning some herbs, like oregano, garlic, rosemary, sage, bay leaves. We cover it and you get the sense that you are smelling grilled meat. Oh yeah. We put the meat on top and close it to absorb the smoke, and we bring it to the table. Yes. Yeah. This is our poverty and nobility with a red wine sauce. Thats fantastic. I love that you made this look truffle. Truffle. Yeah, thats amazing. Then the customer removes the glass, puts a piece of meat in the puree and adds the sauce. Wow, beautiful. For you. Thank you. Okay . Its delicious. Yes, yes, yes. That is amazing, ive got to say. Wow, whats this called . The dish is poverty and nobility. History in a bite. Thank you, great compliment. Vito antonios strength lies in paying tribute to the very things he was supposed to be ashamed of. As with everyone ive met in puglia, this spirit of innovation was forged out of hard times. But by reclaiming their past, the pugliese are going beyond setting the record straight. Theyre writing their own script, and for once its on their terms. Rupert murdoch, get out its the phone hacking