by the covid pandemic. but i ve arrived during a brief moment of normality when lockdown has been lifted restaurants are filling up and masks are optional outside. bologna is an ancient university town the oldest in the western world brought to life by students flaunting their youth. this bread is an aphrodisiac. i m all alone in a hotel. why would i want to do that? this place is rich and its food is famous. some bold souls whisper that it s the best in italy. [massimo] smell, smell, smell! the smell is unbelievable. i m stanley tucci. i m italian on both sides and 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. anger, religion, and death in one pasta. it has everything in it. i m here to discover why this place is home to the gastronomic superstars of the nation s food. [nicola] this is made with love. .and how an obsession with perfection. [woman] every cut is perfect. .drives its producers
this bread is an aphrodisiac. i m all alone in a hotel. why would i want to do that? this place is rich and its food is famous. some bold souls whisper that it s the best in italy. massimo: smell, smell, smell! the smell is unbelievable. i m stanley tucci. i m italian on both sides and 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. anger, religion, and death in a pasta. it has everything in it. i m here to discover why this place is home to the gastronomic superstars of the nation s superstars of the nation s food. nicola: this is made with love. .and how an obsession with perfection. woman: every cut is perfect. .drives its producers. will you marry me? and people here really know how to wait for the best things in life. massimo: slow, slowly, slowly arrive at the point of excellence. and because they ve waited. man: 25 years old. whoa! it really is good. so good! oh my god! i
world brought to life by students flaunting their youth. this bread is an aphrodisiac. i m all alone in a hotel. why would i want to do that? this place is rich and its food is famous. some bold souls whisper that it s the best in italy. massimo: smell, smell, smell! the smell is unbelievable. i m stanley tucci. i m italian on both sides and 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. anger, religion, and death in one pasta. it has everything in it. i m here to discover why this place is home to the gastronomic superstars of the nation s food. nicola: this is made with love. .and how an obsession with perfection. woman: every cut is perfect. .drives its producers. will you marry me? and people here really know how to wait for the best things in life. massimo: slow, slowly, slowly arrive at the point of excellence. and because they ve waited. man: 25 years old. whoa! it rea
traditional circular flints at the oven door. then we re gonna add a little bit of vinegar, some honey that we produce here in maria luigia . and a little bit of fire and that s it. you trained with massimo. did you speak italian before? no, i learned it here. wow! in the kitchen. that s incredibly brave. i was learning from the cooks so i was pretty much saying bad words for the first six months. so this is the elderflower vinegar? look how crusty and beautiful it is. jesus, look at that. almost ready to taste it. oh with the balsamic. oh come on. this is like the crunchy part of the lasagne. it s exactly the same. that everybody fights over. yeah. that s beautiful, beautiful. mmm, oh my god! it s so good. you can t stop eating this kind of stuff. it s almost a dessert. the vinegar with the honey. .. oh wow! wow! that s delicious. you forget that you re making a television show and you re like, what s that guy doing here?
hot oven, and the ricotta is tucked away, roasting for just a few minutes to crisp up while the flatbreads cook in these traditional circular flints at the oven door. massimo: then we re gonna add a little bit of vinegar, some honey that we produce here in maria luigia. jessica: and a little bit of fire and that s it. you trained with massimo. did you speak italian before? no, i learned it here. wow! in the kitchen. that s incredibly brave. i was learning from the cooks so i was pretty much saying bad words for the first six months. so this is the elderflower vinegar? look how crusty and beautiful it is. jesus, look at that. almost ready to taste it. oh with the balsamic. oh come on. massimo: this is like the crunchy part of the lasagne. it s exactly the same. stanley: that everybody fights over. massimo: yeah. that s beautiful, beautiful.