dis aprodesiac. this food is famous. some bold souls whisper that it s the best in italy. smell, smell, smell, the smelling is unbelievable. i m stanley tucci. i m italian on both sides and i m traveling italy to discover how the food in each of this country s 20 regions is as unique as the people and the past. anger, religion and death. yes. it has everything in it. i m here to discover why this place is home to the gastrono, ma am i gastronomic, and how it drives its producers. will you marry me? and people here really know how to wait for the best things in life. slow, slowly arrive at the point of excellence. and because they have waited 25 years. whoa, really is good. oh, good. this is one of the most delicious things on earth. for a greedy man, this place is the gigantic deli of my dreams. don t fret. i have the metabolism of a teenager. bologna is the capital of a wealthy region that straddles italy and it s cocooned between the adriatic s
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.
crunchiness on top. with ingredients this good, simplicity is key. local wood is piled high in the 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 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. stanley: 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.