Transcripts for CNN Stanley Tucci Searching for Italy 20211031 01:32:15 archive.org - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from archive.org Daily Mail and Mail on Sunday newspapers.
the best ones however are saved for the advanced years, when bread is old and stale. that s when tuscan cooks get really creative. tucci: and here we are. yeah. yeah, it s very exciting. i m having lunch at the cinghiale bianco, one of my favorite restaurants in florence. so nice to see you. really nice to see you. and i m joined again by local food expert, professor leonardo romanelli and my friend the art restorer, daniella murphy. hi stanley. tucci: uh-oh. leonardo: oh, hi. tucci: hi. this place specializes in poor food and their recipes are so heavenly i m sure it s where old bread would choose to come and die. marco maselli is the restaurant s owner this is the ribolita. basically, the main ingredients are bread and the black cabbage. and then, we have the tomato and bread soup, pappa al pomodoro. the base is olive oil and garlic, tuscan bread and tomato. it sounds very simple.
loaf s life. the best ones however are saved for the advanced years, when bread is old and stale. that s when tuscan cooks get really creative. tucci: and here we are. yeah. yeah, it s very exciting. i m having lunch at the cinghiale bianco, one of my favorite restaurants in florence. so nice to see you. really nice to see you. and i m joined again by local food expert, professor leonardo romanelli and my friend the art restorer, daniella murphy. hi stanley. tucci: uh-oh. leonardo: oh, hi. tucci: hi. this place specializes in poor food and their recipes are so heavenly i m sure it s where old bread would choose to come and die. marco maselli is the restaurant s owner this is the ribolita. basically, the main ingredients are bread and the black cabbage. and then, we have the tomato and bread soup, pappa al pomodoro.
one theory is that florence refused to pay its arch-rival town of pisa for its salt. they were willing to spend money with other people but never give money to pisa. leonardo: yeah, especially pisa. even today. but of course, this being italy, food rivalries go deep but no-one can quite remember why. another idea is this, if they don t use salt the bread could stay for a long time. really, without salt? i didn t know that. because, because the salt, the salt. the salt breaks it down. the salt became brine. for sure the most convincing one is we don t want to give money to the pisani. that s the most convincing. [laughs] i believe that, actually, most of all. yeah. [laughs] for me panzanella is one of the greatest dishes of tuscan poor food. giving brittle old bread new life by using fresh tomatoes to create a surprisingly refreshing salad.
monitor, check and lock down you money with security from chase. control feels good. chase. make more of what s yours. tuscany may be renowned for incredible meat and fine wines, but this food of the rich is only half the story. the other branch of tuscan cooking grew out of biting poverty and humble ingredients. so, where do you wanna go first. historian leonardo romanelli is taking me to florence s central market to show me the ingredients of what the italians call cucina povera , poor food. so, you wanna show me some beans which are a staple of florentine cooking. so you have different types. for different dishes. the best are zolfini.