who is that? [speaking non-english] who is that? during the renaissance, migrants were actively encouraged to settle in live or no and its reputation as a free thinking big hearted city by the sea. oh yeah nice. drew people from across europe and beyond. in the town center, is a tiny place called courts area going. it opened in 1959 and sells just one thing. known as the cake, it s a pancake made from chick pea flower. [speaking non-english] this food is a local institution, serving up the cake in, what else, a huge
center, in this building not the whole thing, you understand. so our apartment was those 4 windows? one, 2, 3 4,? that was us in the end there right? yeah. it was. nice you ve never traveled? no my parents you know, moment pop said, why? going you know. your parents, who came from italy? yeah. who came from italy was from florence, not collab or oral. did you want to go to italy? i think everybody end up getting a great deal out of it. i came for sculpture, certainly joan with all the food, cooking. changed everything. it changed. everything it changed everything for me. certainly while my father was studying our, my mom was studying something just as beautiful, the local cuisine. one of these because it s so big? no a little more, a little more. i did 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.
thing that everybody has in common is the food. this event is about as far as you can get from the week threshing festival. here florence is richest and most powerful families have gathered, as they have for centuries. to toes to cities new creative talent from chefs and musicians, to artist hoping to follow in the footsteps of da vinci and michelangelo. you are right now in a situation where, more or less 500 years ago, the medici would have done something like this. so we are going to go and have some food now. she knows me to. well really? . it s a very sophisticated form of panzanella. this looks very different to the rustic bread salad we had for lunch. but a taste of panzanella. a completely taste of
culture is not static. national identity is not static. it s ever evolving as is the heart of this wonderful city. come with your eyes wide open and revisit these places enthusiastically because change is exciting. i can t wait to see what paris becomes next. 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
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 . joan: looking good, what do you think, stan? tucci: yeah, it s good. joan: throw the tomato in? it s the base of countless italian dishes, including today s offering. a tucci family favorite called salsa maria rosa . tucci: now, put some water in it. joan: put some water in it, yeah. it s a delicious vegetable sauce and we named it after a beloved ne