there s a story that goes when god created the world, he took all the leftover bits and wanted to make something beautiful with them. so he made sardinia. and there s something to that. sardinia is really an island of bits and pieces in the best possible way. each local community is like an island of its own with widely varying geography, languages. you also caught lobster? yes. and food. wow. put together, you get a region with a ferocious independent streak. women have the power here. cheers. a little bit italian and a little bit something else entirely. man, it s incredible. 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 20 regions is as unique as the people and their past. oh, he s between my legs. sardinia is italy s wild west. [bleep] it! and although they respect tradition, things here are never dull. argh! out here, nothing stands in the way of t
there s a story that goes when god created the world, he took all the left over bits and wanted to make something beautiful with them. so he made sardinia. and there s something to that. sardinia is really an island of bits and pieces in the best possible way. each local community is like an island of its own with widely varying geography, languages. you also caught lobster? yes. and food. wow. put together, you get a region with a ferocious independent streak. women have the power here. cheers. a little bit italian and a little bit something else entirely. man, it s incredible. 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 20 regions is as unique as the people and their past. oh, he s between my legs. sardinia is italy s wild west. [bleep] it! and although they respect tradition, things here are never dull. argh! out here, nothing stands in the way o
flavors of other fish. oh man! incredible. here the taste is natural. no anchovies, no mackerel, nothing. luigi s using this tuna in a local family favorite, a pasta dish called casulli alla calofortina. olive oil, pine nuts and we blend. he s combining it with pesto and cassuli pasta, both rooted in ligurian tradition. is the pasta we use for the sunday, you know when old people come. right. when family come. right. and we do the pasta. all right. your grandfather yeah. started this restaurant, right? yeah, three generations. and will your son do it too? i wish, i wish. as you can expect, if your family eats tuna day in and day out for every meal, you get all sorts of ideas from what to do with it. so, you re going to use the boiled tuna.
sardinia produces is bad! even the honey is bitter! is it a bad honey? no, no, no. it s very interesting. but for sardinians, let s just say it s like catnip. there is something more here, liquorice, leather. there is, how can i say? there are wet leaves. wet leaves, yes. there are these components too. it smells like smoke. it tastes like smoke! yes! perfect! smoke. caramelized, cooked, overcooked. as we say, it has a bouquet. because of its strong flavor, locals often pair bitter honey with rich meats. so luigi s friend giovanni has been spit-roasting a lamb. it needs to cook properly, very slowly. around three to four hours. in sardinian we call it su murzu de su bandu.
marauding armies where little has changed for millennia. these structures here are known as nuragi. they were built by people who lived here almost 4,000 years ago. so, they re practically as old as the pyramids. the ancient landscape is famous for bandits, age-old customs and being very anti-authority. rumor has it that even the mafia failed to take hold here as people aren t interested in group activities of any kind. but one group dynamic is not just allowed, its positively encouraged. where are they? the beehives are there. luigi manias and his family have been keeping beehives since 1631 and luigi wants to show me