there s a story that goes when god created the world, he took all the leftover bits and wanted to make something beautiful with them. so he made sardinia. and there s something to that. sardinia is really an island of bits and pieces in the best possible way. each local community is like an island of its own with widely varying geography, languages. you also caught lobster? yes. and food. wow. put together, you get a region with a ferocious independent streak. women have the power here. cheers. a little bit italian and a little bit something else entirely. man, it s incredible. i m stanley tucci. i m fascinated by my italian heritage so i m travelling across italy to discover how the food in each of this country s 20 regions is as unique as the people and their past. oh, he s between my legs. sardinia is italy s wild west. [bleep] it! and although they respect tradition, things here are never dull. argh! out here, nothing stands in the way of t
there s a story that goes when god created the world, he took all the left over bits and wanted to make something beautiful with them. so he made sardinia. and there s something to that. sardinia is really an island of bits and pieces in the best possible way. each local community is like an island of its own with widely varying geography, languages. you also caught lobster? yes. and food. wow. put together, you get a region with a ferocious independent streak. women have the power here. cheers. a little bit italian and a little bit something else entirely. man, it s incredible. i m stanley tucci. i m fascinated by my italian heritage so i m travelling across italy to discover how the food in each of this country s 20 regions is as unique as the people and their past. oh, he s between my legs. sardinia is italy s wild west. [bleep] it! and although they respect tradition, things here are never dull. argh! out here, nothing stands in the way o
works on the mountains and not in marketing. but here goes. mmmm. it s a punchy flavour, isn t it? very much. it s not too sour, though. you re a gourmet. no, it s nice, that s really nice. outside, antonio and his fellow shepherds are making a dish as old as the surrounding hills, sa ventre. it s a kind of sardinian haggis, and it all starts with another less than conventional ingredient, sheep s blood. the color is incredible. it s incredible because this sheep is one from this morning. so, this is an old recipe? yes, i think it comes from a ritual because all the populations eat blood. pecorino sardo is added to bring a nutty, buttery flavor to the mixture and flatbread gives it body and texture. his hands don t look like someone who works at a computer. they look like someone who milks sheep. someone who works on the land.
the ropes. and off we go. no. i ll stay right here. you prefer? yes. i m not going near the bees. we have a long shoot ahead. if i have, you know, multiple stings, that d be bad. let s open the cover of the hive. all spring, the bees in these hives work industriously to collect pollen from the diverse wildflowers that flourish here. nice. the result is a thousand flower honey. now we get rid of the bees. simply like this. look. oh my gosh. beautiful. feel how heavy this is. absolutely beautiful. take it from the middle. use your hands. oh my god. take it with your hands and eat it. take a bigger piece, don t be shy. its spectacular. mmm. it s so sweet.
recruits, chiara and francesca to demonstrate. you re the best dressed bread makers i ve ever seen in my life. yes. yes. so, you make the dough. first, we mix semolina, water, salt and yeast. then we let the dough rise for around two hours. after that we make these thin dough sheets then leave them to rise for one more hour. beautiful. known as carta da musica music paper the bread is meant to be rolled so thin that music can be read through it. we ll go and put it in the oven. oh yes. let s go. nowadays, pane carasau tends to be made using conventional ovens. but simonetta prefers authentic flavor of the wood-fired oven, even if it requires a production line. you can put it on.