these type of beans are solid but you don t need to put in the water before cooking. oh really? and they taste so. you don t have to soak them beforehand? no, that s the difference. it means the florentines eat the beans. the bean eaters. yeah, because we are using so many different oh no, now you re going to mix them all up. [laughs] the cooking is really, very poor, simple cooking. that s true. i read that during the renaissance the wealthier people would have meat. whereas the poorer people basically just had beans, some kind of soup and some bread and that was it. i have to say, we use what we have. it says something about the character of the tuscany people. we have tuscan bread without salt. i know, i remember when i was
florence, not colobraro. didn t want you to go to italy. but it worked out. it was fun. i think everybody ended up getting a great deal out of it. i came for sculpture, certainly joan with all the food, cooking. it changed everything. it changed everything. it changed everything for me, certainly. while my father was studying art, my mom was studying something just as beautiful, the local cuisine. one of these because it s so big? no, a little more. little more. it didn t know how to cook when we got married. didn t even know how to boil water. while she was here, my mother was also inspired by the spirit of the renaissance and set out to discover the art of italian cooking. when we lived in florence when everyone was in school, i would learn to make different recipes. i loved it. my mother soon found the key that unlocks so much of italian cooking. a simple combination of carrots, celery, and onions. fried up together, it s called the soffritto .
culinary landmark in this eternal city. tucci: i have driven in italy quite a bit. but i did say to one guy when i was doing a movie, i said, it s very interesting, people don t really stop at stop lights that much. and he goes, no, no, no. the stop light is just a suggestion. there s nowhere on earth quite like tuscany. the land is idyllic, the art is divine and the food is out of this world. tucci: oh my god. it just melts in your mouth. [laughs] 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 countries twenty
couple of drops. i love that you did this. extra virgin olive oil. it s so smart. it s, it s delicious. antonio: especially for summer time, it s really fresh. yeah, it s like, it really is the perfect appetizer, isn t it. exactly. exactly. wow, you ve taken tomatoes to a whole other place. and the simplest dishes to a whole other level. this simple bread salad has woven its way through tuscan society. from peasants ensuring food doesn t go to waste to florentine aristocrats. it s great to see these definitive tuscan flavors now inspiring a new generation, making exciting food that looks to the future while respecting the land and its history.
regions, is as unique as the people and their past. the creations of famous tuscans are known the world over. michelangelo, i think if he were to come back today, he d be able to walk around florence. it hasn t changed. but it s the hands of the ordinary people. chef: we fold it like this. .that have crafted the incredible food here. it s like a christmas in your mouth, yeah. this is a place built on human ingenuity, mind-boggling riches and an insane amount of bread. i really don t know how they eat this much bread. it s delicious but so hot.