december 5th, 1989. it was a cold night in dredden, east germany. and it would change the course of vladamir putin s life. the berlin wall had just fallen. all over east germany, angry crowds roamed the streets, lashing out at symbols of communist rule. that night in dresden, they found a target. a local kgb headquarters. a mob surrounded the building. as the hour grew later, the crowd grew larger. inside peering through the curtains was a young kgb lieutenant colonel named vladimir putin. he was terrified that they were going to storm the building. putin was a junior officer, but the boss was away. he was in charge. the berlin wall had come down. police weren t going to help, and he called for instructions. desperate for help, putin dialed kgb headquarters in moscow over and over again. finally one official told him simply moscow is silent. and i think it felt like a deep betrayal to him. vladimir putin was on his own. he went down into the bowels of the buil
[ speaking foreign language ] 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 butchers preserving the traditional ways of cooking. and a note for any vegetarians watching. umbrians eat a lot of meat, like particularly pork. like a lot of it. huge amounts of it. i surrender. to the pork. umbria is named after the umry, one of italy s most ancient peoples. their landlocked homeland is right in the middle of the country. bordered on the west by its more glamorous neighbor tuscany, it s often overlooked. but while the landscape here is similar, the culture is very different. less fancy, if you 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 wrld-renowned red wine, to meet a man
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.
fertile one. arriving in early fall, i charter course through the ancient forests and misty mountains. this is italy before the romans. a place where families lived close to the land. a land of saintly legends, impossibly pernled uphill towns and perfect cuisine. i m stanley tuchy. i m italian on both sides, and i m traveling across the country to discover foods and their ties to the past. umbrian food isn t about expensive restaurants. 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 butchers preserving the
umbria. [speaking foreign language] it 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 you remember debra 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 hill top towns and rustic cuisine. wow, stop filming and just eat it. cheers. i m stanley tucci, italian on both sides and i m traveling across italy to discover how the food in each of the country s 20 regions is as unique as the