okay, well, i had no idea it was that far. so i ve just made my way up thousands of steps to this place, castle brown, which is in portofino, which is in liguria. and liguria is a crescent right on the coast of italy, bordering tuscany and france. they ll carry me out of here on a stretcher, but i don t mind because the food is amazing. i m stanley tucci. i m fascinated by my italian heritage, so 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. the rugged environment has made the ligurians tough and unafraid of a challenge. so you call this? le guide le cocho, because everything here must be done by hand. centuries of wrestling their food out of a small amount of land have given these people a wisdom that s right for our times. the harshness of their region has made them inventive. oh my god. liguria gave us pesto. it s really good. their land drove ligurians to the sea and ma
oh, wow. steep. is this okay, here we are, finally. i had no idea it was that far. so i ve just made my way up thousands of steps to this place, castle brown, which is in portofino, which is in liguria. and liguria is a crescent right on the coast of italy, bordering tuscany and france. they ll carry me out of here on a stretcher, but i don t mind because the food is amazing. i m stanley tucci. i m fascinated by my italian heritage, so 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. the rugged environment has made the ligurians tough and unafraid of a challenge. so you call this? le guide le cocho, because everything here must be done by hand. centuries of wrestling their food out of a small amount of land have given these people a wisdom that s right for our times. the harshness of their region has made them inventive. oh my god. liguria gave us pesto. it s really good. th
this is the rucola, the wild rucola, the real one. that s my favorite, actually, yeah. it s delicious. eva s vertiginous land isn t suitable for grazing livestock. like so many ligurians, she thrives on vegetables and leafy greens. eva is not only a great cultivator, she s also a great gatherer. in the fall, she harvests walnuts, provided she can get the right staff. back at carlo s restaurant, he reveals why eva s greens are central to his ligurian menu. this is the prebugin. prebugin is the mix of herbs that we catch before. what does it mean, prebugin? that s the dialect, right? yeah. it is a dialect.
the angularity of their landscape determines what the people of this region eat. their narrow, terraced fields force them to be created with what they grow. carlo crapo is one of italy s most famous michelin-starred chefs. he came from milan to serve ligurian dishes in portofino. his menu depends on farmer eva labagnino. she cultivates crops and also forages for wild food. hi. ligurians seem to be indestructible.