oh, my god. it just melts in your mouth. 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 twenty regions, is as unique as the people and their past. the creations of famous tuscans are known the world over. michaelangelo, i think if he were to come back today, he d be able to walk around florence. it hasn t changed. but it s the hands of the ordinary people. we fold it like this. that have crafted the incredible food here. it s like a christmas in your mouth. yeah. this is a place built on human ingenuity, mind-boggling riches and an insane amoutn of bread. i really don t know how. it s delicious but so hot. all great love affairs start somewhere. and for me, my love of italy started right here in florence when i was just 20 years old. you have to taste that. like this tartlet filled with rice pudding. i mean come on, there s always something wonderful to discover
, it s it s. delicious especially for summertime, it s really. fresh yeah it s, like it really is the perfect appetizer, isn t it. exactly. exactly. wow you ve taken tomatoes to a whole other place and the simplest dishes to a whole other level. the simple bread salad as woven its way through tusk and society, from peasants ensuring food doesn t go to waste to florentina wrist across. it s great to see these definitive protests can flavors now inspiring and degeneration, making exciting food looks to the future while respecting the land and its history. my name is joshua florence, and one thing i learned being a firefighter is plan ahead.
only way to truly understand to and poor food is to get out of the city and go deep into the endlessly beautiful countryside. isn t that kind of amazing when you look around? is that, i mean you really don t see a contemporary building for miles. look at. that i m following the river arnaud, 50 miles south of florence to a small village called plenty brianne oh, where i ve been invited to a week thrashing festival. do i know what s fresh-ing of the wheat is? are you kidding? i grew up threshing wheat. now, if memory serves, threshing is where the grains of wheat are shaken loose so they can be ground down to make flower. oh that s a steam, that s a steam engine. yeah yeah yeah. vescovo, a local teacher organizes this event.
yes, especially. pisa even today. but of course this being italy. even today but of course this being italy, food rivalries go deep, but no one can quite remember why. another ideas this if they don t use salt, the bread could stay for a long. time really without saw? i didn t know. that because because assault assault the saw breaks it down. the salt became. ryan for sure the most convincing one we don t want to give money the pakistani. that s the most convincing. i believe, that actually most of. all yeah for me panzanella is one of the greatest dishes of to scan poor food. giving brittle all brand-new life by using fresh tomatoes to great surprisingly refreshing solid. knowing my love of food and art, danielovitch vitamin to the festival this evening a. very fancy festival, the one
[speaking non-english] these are ingredients both rooted in the poor fishing community and livorno s immigrant past. it s a part of tuscany s history. and fabiola is not finished. in true tuscan tradition, nothing goes to waste. so he whips up a second course with the leftover sauce [speaking non-english] you have all the flavors of the sea. what could you do with it. beautiful. the sauce that he had left. it only makes sense. best thing in the world. [speaking non-english] i feel very lucky that my parents followed their hearts and moved us across the world for a year when we were just