suggestion. there is nowhere on earth quite like tuscany. the land is idyllic. the art is divine. the food is out of this world. oh, my god. that just melts in your mouth. i m stanley tucci. i m fascinated by my italian heritage, so 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. the creations of famous tuscans are known the world over. mike michael angulo if he were to come back today could walk around florence and it hasn t changed. but the hands of the ordinary people have crafted the incredible food here. christmas in your mouth. this is a place built on human ingenuity, mind boggling
thank you so much. to end of the evening we head off for tuscany s favorite nightcap. the local dessert wine vin santo, the holy wine. it s called vin santo because when you drink it, a halo. a halo comes? a halo is on your head. anyway. tuscan tradition dictates you dip almond biscotti, known in italy as cantucci, in your vin santo. oh, angle, is that what it means? yeah. the result is a sweet, crunchy and heady delight. maybe too heady. anything that ends in tucci, i like. [laughs] that s the end of that episode. that s so funny. cantucci, right.
experiment with science, with the arts, with food, with spices. so it was like you say a think tank. a think tank. or a taste tank. exactly. expert art restorer daniela murphy is sneaking me in for an audience with the most powerful medici of them all. where is he? he s right, right there. oh my. meet cosimo primo de medici. he led the family at their dizzying height in the 1500s. in this fresco undergoing restoration, he s become so powerful he s being crowned grand-duke of tuscany by the pope himself he marries an extremely wealthy woman, the spanish princess eleanor de toledo. not only does she bring a lot of money but she brings a lot of the new spices from the new world. the chocolates, the coffee, everything that is the cuisine. that s when the tomato arrived? that s when it arrives more or less in that era then. which completely altered
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the food of rich cities and the poor countryside are the two great pillars of tuscan cuisine. but what unites them is a blast of fresh sea breeze blowing in from tuscany s fabulous coastline. i ve come 50 miles west of florence to the city of livorno. in the late 16th century, the medici family turned it into one of the great trading ports of italy, where tuscany welcomed the world. chef fabio picchi is never happier than when he s here, with friends, and the prospect of a good meal on the horizon. during the renaissance, migrants were actively encouraged to settle in livorno and its reputation as a free-thinking