fertile one. arriving in early fall, i charter course through the ancient forests and misty mountains. this is italy before the romans. a place where families lived close to the land. a land of saintly legends, impossibly pernled uphill towns and perfect cuisine. i m stanley tuchy. i m italian on both sides, and i m traveling across the country to discover foods and their ties to the past. umbrian food isn t about expensive restaurants. it s all about the skill and hard work that goes into producing its precious raw ingredients. from innovative farmers to noble hunters. and let s not forget the chefs and butchers preserving the traditional ways to cook these treasures of the land. and a note for any vegetarians watching. they eat a lot of meat, particularly pork. like a lot of it. huge amounts of it. i surrender to the pork. umbria is named after one of italy s most ancient people. their land locked homeland is right in the middle of the country. bordered in the west by us
that way. they re like flames, aren t they? i m heading deep into the heart of umbria s luscious world renowned red wine to meet a man who fell in love with this rustic region years ago. he s a chef and restaurant who lives with an assortment of animals, including the porcine pride of umbria. good morning! oh, look. wine grapes. only the best for pigs around here .