we are getting on it. that is exciting. you can see the tracks were the other cars will go. i love trains but i like the idea that the train goes on a boat. i think we should get a car on top of the sentence have a horse on top of the car. i am stanley tucci and i am fascinated with my italian heritage and i am traveling across italy to discover how the food is as unique as the people and their past. sicily is a mythical land of contrasts. fire and water. dry and fertile. refined and rough. [speaking non-english] how did one of the poorest regions in europe create the richest of cuisines? get ready. this is delicious. every mouthful here is a eruption of flavor. before i arrive in sicily there is one delicious food ritual i have to experience. it is a tradition to eat these while you are on a boat passing this statue. these beautiful little cones with rice, saffron, peas and meat. the story goes that the arabs brought these two sicily in the 9th century, handr
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eggplants with cheese. tell me about the tradition. they came from france. all of the families thought it was smart to have a french cook. they brought things here that was considered french cuisine because we had more arab cuisines. i find it fascinating that even this most sicilian of dishes has origins from elsewhere. does it remind you of the one your family made? yes it took a huge amount of work. you need to make it with somebody. this one is with rice. as well as cheese and ham. that is very french. which one is the best one?