yeah. will you go into politics? i don t think so because i. i dress like a normal guy, my hair is a disaster. i can t help thinking that this dashing italian che guevara is too modest. we re gonna eat something but it s lunchtime and he knows the best deli in town. so, i m saying nothing. stanley: oh my god! if one goes to heaven this is probably it. alright let s go get some. we re homing in on the cold cuts. mortadella. vendor: mortadella? one can t have too much mortadella in this life. this city has always been a multicultural melting pot and this finely-ground pork sausage definitely has some german influences cooked into it. two hundred grams. two hundred, yeah which is a lot but. i m starving, you re starving
too modest. we re gonna eat something but it s lunchtime and he knows the best deli in town. so, i m saying nothing. stanley: oh my god! if one goes to heaven this is probably it. alright let s go get some. we re homing in on the cold cuts. mortadella. vendor: mortadella? one can t have too much mortadella in this life. this city has always been a multicultural melting pot and this finely-ground pork sausage definitely has some german influences cooked into it. two hundred grams. two hundred, yeah which is a lot but. i m starving, you re starving too. i m starving. spiked with peppercorns and pistachios, mortadella is also beautifully bejeweled with white polka dots of sweet fat from pigs throats. back in the 17th century mortadella became one of the earliest protected products with
you re kidding, wow! so what year is that? sixteen zero five. more than 400 years. for more than 400 years. that s incredible! yes, my fellow americans, the giusti family has been making vinegar since 1605 when the mayflower pilgrims were still in sunday school. so, both red and white grapes? both red and white. we ve got trebbiano. trebbiano. san giovese and lambrusco. the nature of the region s grapes led to the happy accident of balsamic vinegar. low in tannins and quick to ferment, they turn more easily into vinegar than fine wine. i keep hearing that it s a trait of emilians that you take something that isn t quite what it should be and turn it into something special. 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