that s really good. osabucco. this is one of my favorite places in the world, but you ll never guess where it is. fantastico. okay. i ll give you a hint. gotcha. there are more italians here than in bologna and pisa. the ancient romans saw it as their last frontier. no, it s not. it s a place built on tradition and innovation. and whatever you have heard, the food here is incredible. wow. this is so good. i don t even want to talk anymore. i just want to eat t.welcome to london. i m stanley tucci. ite italian on both sides, and i ve been 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. by population alone, london could be italy s 21st region. in england now you can go to the sardinan restaurant, venetan, neapolitan. in the old days it was only italianed to. my friend is one of half a million italians who have chosen to make london their home. so why is it here that for 150 years italian
market. i m walking to meet a friend of mine, angela hartneck, who is a micheline star chef but one of the most down to earth and loveliest people ever and knows more about food than any of us will ever know. i need some chicken. so probably those carcasses. angela has invited me over to her house for lunch with her extended italian welsh family. like rum as well because that would be quite cool to do that. marvelous. oh, hello. good morning. nice to see you. welcome. what do we get? we re getting this beautiful beef and veal rough. these are both going to be braised down and i want this chicken just to make a lovely light broth. we ll take the reds to cook with and we ll take the white. that s exciting. you can carry the wine. sure. where are we going? let s go cook.
filling and pass in all the veggies, and that s going to go. inside the pasta. inside. there s no meat inside. traditionally no. that s gorgeous, yeah. just like in the foggy valleys of amelia romagna. bread crumbs and cheese take the place of the meat in the filling. i m not going to do that. you ll never get back to west london. do you feel this is british or an amalg am? this is my downashe. when you have generation and family it s very hard not to keep that with you, and we re very family. speaking of family, angela s mother juliana, aunt viv and uncle wren have arrived just in time of doing the hard work of
oh, i can imagine. i can smell them, angela. that s delicious. they are very good actually. the broth is delicious. this is incredible. yeah. very good. absolutely incredible. what these lack in meat they more than make up for in flavor. i m still waiting for angela s mother s approval. what did you think, mom? quality control. very nice. angela s family gathering together to make and eat these amazing angellini, brings back feelings of home, even generations later. and they still do it. on a thursday they will bake this. now i m going have to make this at christmas. yeah. well, you ve got a team. i ve got so many children. exactly. get them working. exactly.
to discover how the food in each of this country s 20 regions is as unique as the people and their past. by population alone, london could be italy s 21st region. in england now you can go to the sardinan restaurant, venetan, neapolitan. in the old days it was only italianed to. my friend is one of half a million italians who have chosen to make london their home. so why is it here that for 150 years italians have found the freedom this is completely different from what i saw in italy to create something wonderful? you see how i gave myself the bigger piece. mmm, mmm, my god, oh, i love that. come on. this is incredible.