of streets. you can only get there by boat. incredibly, they built it. over a millennium or two, venice becomes the center of a world trading empire. six, spices, ideas and money. lots of it. the venetians lived between earth and water. it shaped their character. salty, wise, and of never seen anybody do that before. i am stanley tucci. i am italian on both sides. i m discovering how the foods in each of these is unique as the people in the past. how are you? good. surrounded by wetland. these beepers are hunters and gatherers. that is perfectly balanced. wow. wow. vc the c brought him to the venice is the capital of the region. it is flat, versatile and damp. sheltered in the west by the dolomites, and in the east, by the sea. 117 islands sit in the salty back, the lagoon. venice is the largest. no food is grown here. it all comes in from the outside. i want to eat what venetians eat in the places they go to eat it in. a friend from here says
it is austrian, but in italy. goulash is usually made with beef or lamb, but antonia prefers pork cheek. that is really interesting. okay. i prepare some red wine. i will add some of this year. and bailey deitz, juniper, and black pepper. i will add it right away to our sauce. okay. another thing, the cumin. cumin? the other spices that i mean here is the paprika. the sweet one, and the spicy one. a lot of it. we use much more spices than other parts of the north of italy. because you are getting the influence from from the port. we receive those influences from the turkish world, the grease, the albanians the croatians.