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 of the nation s food. nicola: this is made with love. .and how an obsession with perfection. woman: every cut is perfect. .drives its producers. will you marry me? and people here really know how to wait for the best things in life. massimo: slow, slowly, slowly arrive at the point of excellence. and because they ve waited. man: 25 years old. whoa! it really is good. so good! oh my god! i
world brought to life by students flaunting their youth. 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 one pasta. it has everything in it. i m here to discover why this place is home to the gastronomic superstars of the nation s food. nicola: this is made with love. .and how an obsession with perfection. woman: every cut is perfect. .drives its producers. will you marry me? and people here really know how to wait for the best things in life. massimo: slow, slowly, slowly arrive at the point of excellence. and because they ve waited. man: 25 years old. whoa! it rea
artusi s book science in the kitchen and the art of eating well is their second bible. that s fantastic. that s fantastic. 1952. yeah. small? small and. a quarter of onion, and half a carrot. i i have to take my glasses off. and we chop. small. i think the thing that s interesting about the recipe is that so many chefs have so many different versions of this. some people say you can use tomato, no you don t use tomato, use milk, you don t use milk, you use nutmeg. it shouldn t be too tomatoey, that s for sure. i don t think. although my mother makes it tomatoey and it s pretty delicious.
museum. let s go! and happily, barbara s invited me to her place to try artusi s version of bolognese ragu, the first recorded recipe of the famous meat sauce. barbara: it s similar but different. welcome to my house, mr. tucci. it s beautiful. for italians, artusi s book science in the kitchen and the art of eating well is their second bible. that s fantastic. 1952. yeah. small? small, and a quarter of
cookery classes here at the museum. let s go! and happily, barbara s invited me to her place to try artusi s version of bolognese ragu, the first recorded recipe of the famous meat sauce. barbara: it s similar but it s different. welcome to my house, mr tucci. it s beautiful. for italians, artusi s book science in the kitchen and the art of eating well is their second bible . that s fantastic. 1952. yeah. small? small and. a quarter onion, and half a carrot.