[ speaking foreign language ] umbrian food isn t about expensive restaurants or tricky techniques. it s all about the skill and hard work that goes into producing its precious raw ingredients. from innovative farmers to noble hunters. and let s not forget the chefs and butchers preserving the traditional ways of cooking. and a note for any vegetarians watching. umbrians eat a lot of meat, like particularly pork. like a lot of it. huge amounts of it. i surrender. to the pork. umbria is named after the umry, one of italy s most ancient peoples. their landlocked homeland is right in the middle of the country. bordered on the west by its more glamorous neighbor tuscany, it s often overlooked. but while the landscape here is similar, the culture is very different. less fancy, if you will. and i hear the locals like it that way. they re like flames, aren t they? i m heading deep into the heart of sagrantino territory, umbria s luscious wrld-renowned red wine, to meet a man
[ speaking foreign language ] we re hunting boar, but looking at this spread, it s a wonder there are any left out there. claudia s hunting group is the first all-female hunting squadron in italy. but they re letting me and a few other fellows in on the action today. we have to be very quiet. because the boar must have really good hearing. and we re just waiting for the okay to go down to try to kill them. people are starting to move forward. i think we re on the way. can you hear me? the boar can t. the hunters set out in groups and take up positions in the
oh, my god. now, i m under no illusion where all that salami comes from. but witnessing that shot firsthand really brings home the reality of our carnivorous ways. [ speaking foreign language ] this boar will have to be hung for 28 days before it s ready for the pot, but luckily for us giuseppina, claudia s mom, and her brigade have been working away on another beast following a family recipe for wild boar ragu. the local boar is full of flavor, thanks to its foraged diet of roots, acorns, and even truffles. but to be at its best, the meat first needs a slow cook
that s perfect. incredible. these two generations of umbrian women are a force of nature, and they do their ancestors and the boar proud. i would like to make a toast. stop i m going to make a toast to you. [ laughter ] thank you so much, claudia, for taking us i m not going to say it in italian. inglese. okay? thank you so much for taking us on the hunt today. and all of you. it was a great experience. and congratulations. cheers. thank you, thank you. thank you. thank you so much. thank you. cheers. the ragu is rich and comforting and tastes all the better after a day out in the woods. i think if umbria itself had a flavor, this dish would be it. thank you.
with herbs, lemon and vinegar. then giuseppina whizzes it up in a blender before adding it to a tomato sauce with salty green olives, which is the perfect complement to the boar s richness. [ speaking foreign language ] thanks to claudia s hunting and the traditional culinary skills that giuseppina will soon be passing down to her grandchild, no one is going hungry today.