that means it s the green heart of italy. not a jealous heart but a fertile one. arriving in early fall, i chart a course through umbria s ancient forests and misty mountains. this is italy before the romans. a place where families live close to the land. a land of saintly legends, impossibly perched hilltop towns and rustic cuisine. wow. stop filming and just eat it. cheers. i m stanley tucci. i m italian on both sides and i m traveling across italy to discover how the food in each of this country s 20 regions is as unique as the people and their past. umbrian food isn t about expensive restaurants or tricky techniques, 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 the butchers, preserving the traditional ways to cook these treasures of the land. and a note for any vegetarians watching, umbrians eat a lot of meat, particularly pork, like a lot of it. h
[speaking non-english] [speaking non-english] oh, nice, yeah. so this is the lining that is lining all the organs. [speaking non-english] i m beginning to feel like a guest on giorgione s show, not the other way around. the piglet goes into this giant wood fired oven for two and a half hours. [speaking non-english] the beauty of slow cooking
maialino alla giorgione. pork, pork inside, fork on top. a lot of pork. [speaking non-english] oh, yes. [speaking non-english] [speaking non-english] okay. that is too much. [speaking non-english] giorgione s loving preparation of the very best fresh ingredients, and the alchemy of the slow cook of the wood fire have turned this dish into something really quite spectacular. [speaking non-english] [speaking non-english] oh, my god.
moment we ve been waiting for is upon us. maialino alla giorgione. it s pork with pork inside and pork on top that s a lot pork. wow. oh. okay. that s too much. huh? giorgione s loving preparation of the very best fresh ingredients and the alchemy of the slow cook of the wood fire, have turned this dish into something really quite spectacular. guanciale.
will, and i hear the locals like it that way. they re like flames aren t they? i m heading deep into the heart of sagrantino territory, umbria s luscious world-renowned red wine, to meet a man who fell in love with this rustic region over 25 years ago. we re going to meet big george, in italian known as giorgione. he s a chef and restaurateur who lives at one with nature on a secluded farm outside montefalco, with an assortment of animals, including the porcine pride of umbria. good morning. oh look, wine grapes, only the best for pigs around here. carlotta.