okay, well, i had no idea it was that far. so i ve just made my way up thousands of steps to this place, castle brown, which is in portofino, which is in liguria. and liguria is a crescent right on the coast of italy, bordering tuscany and france. they ll carry me out of here on a stretcher, but i don t mind because the food is amazing. 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 rugged environment has made the ligurians tough and unafraid of a challenge. so you call this? le guide le cocho, because everything here must be done by hand. centuries of wrestling their food out of a small amount of land have given these people a wisdom that s right for our times. the harshness of their region has made them inventive. oh my god. liguria gave us pesto. it s really good. their land drove ligurians to the sea and ma
oh, wow. steep. is this okay, here we are, finally. i had no idea it was that far. so i ve just made my way up thousands of steps to this place, castle brown, which is in portofino, which is in liguria. and liguria is a crescent right on the coast of italy, bordering tuscany and france. they ll carry me out of here on a stretcher, but i don t mind because the food is amazing. 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 rugged environment has made the ligurians tough and unafraid of a challenge. so you call this? le guide le cocho, because everything here must be done by hand. centuries of wrestling their food out of a small amount of land have given these people a wisdom that s right for our times. the harshness of their region has made them inventive. oh my god. liguria gave us pesto. it s really good. th
what does it mean, prebugin? that s the dialect, right? yeah. it is a dialect. when you boil yeah. you mix the blender. the blender. and then you have a dip. that s what you end up with? yeah. sensa formaggio. yes, without oil, just a little bit. yeah. now, matteo, the pasta. in italian, we call ravioli. in liguria, it s panzotti. panzotti. panzotti. it s the real typical ravioli in liguria, very simple because we have only herbs and pasta. and then move the ravioli. don t laugh at me.
in the local dialect, panzotti means belly, because loaded with prebugin, they look a little portly. meanwhile, matteo is making a walnut sauce. taste. oh wow. walnut. walnut. marjoram, olive oil, and there s rock salt. and that s it? that s it. beautiful. at a table on the terrace, it s time to ask one of italy s greatest chefs why ligurian food is appropriate for our times.
when you boil yeah. you mix the blender. the blender. and then you have a dip. that s what you end up with? yeah. sensa formaggio. yes, without oil, just a little bit. yeah. now, matteo, the pasta. in italian, we call ravioli. in liguria, it s panzotti. panzotti. panzotti. it s the real typical ravioli in liguria, very simple because we have only herbs and pasta. and then move the ravioli. don t laugh at me. in the local dialect, panzotti means belly, because loaded with prebugin, they look