>> this is made with love. >> and how people here really know how to wait for the best things in life. >> slow, slowly, slowly arrive at the point of excellence. >> right. >> and because we've waited -- >> 25 years. >> wow, really is good. oh, my god. i don't have to. so good. it's just one of the most delicious things on earth. ♪ for a greedy man, this place is the gigantic deli of my dreams. but don't fret, i have the metabolism of a teenager. the capitol of bologna, it's cocooned between the adrianic sea. and apanee mountains. ape -- no wonder, it's also bred one of the world's best chefs. buckle up. i know you can only see a blur with glasses, but that's me in the car tearing around the roads of the provence in the tender care of a man that likes fast cars, slow food. he's got three of them. >> next time do it faster. >> i love this place. >> he's taking me behind the scenes to the dairy, which is about 30 miles outside bologna. i'm playing it cool. >> whoa. really? jesus christ! >> this is where he has been coming to get his beloved parmgano. for the past 20 years. >> oh, my god. >> this is unique. the only parmesan can be fire-stamp is from the white kouyates. >> right. >> this is a very, very small production, and extremely high quality. >> milk is king here. the white cows are unique to the valley of the river poe that runs through this region. >> bravo. >> his medieval monks hungry for the cheese, invented parmo. thank god for them. >> 3, 2, 1. open. >> smell it. smell it. the smelling is unbelievable. the smell is unbelievable. >> oh, my god. that's too much. wow. momma mia. >> oh, my god. >> yeah. >> that's too much. wow. >> [ bleep ]. i mean, yes. [ laughter ] geno is up at 5:00 a.m., pouring the milk in the copper vats, and massaging the pampered cheeses and running them salt baths that last for 19 days. >> you have to love the ingredients. you have to caress them. hi there ingredients. hi love participmesan >> what i'm going to do with you. you are just born. this is the cheese of this morning. taste it. it's unbelievable. it's so good. it's like -- it's like a mozzarella, no? >> yeah. >> less intense. >> so good. oh, my god. >> 550 liters of milk suppressed into this every morning. >> as demand for milk grew in the 1960's the white cows were nearly forsaken for the utters of foreign fresian cows. >> how long will you age this? >> 36 months. 40, and 50. >> one of his iconic dishes is five ages of farm farparmesan , which is, as the name suggests, a love letter to this cheese. >> in my mind it was my idea of expressing with one ingredient. actually the ingredients were two, parmesan and time. >> yeah. time. >> wait, wait, grow slow like a tree. >> roots. it just gets more intense -- >> yeah, more and more pleasure. >> the people here have perfected the aging process to create iconic products from simple quality ingredients, and nothing is wasted. geno will use the liquid whey to produce risotto. if you are feeling hungry already, you may want to close your eyes at this point. [ speaking foreign language ] >> i know. i know. >> oh, my god. it's so fresh that you can taste the grass and herbs the cows have eaten. >> it's so good. >> warm, just baked. it makes you feel like you're a child. >> mama mia. >> i have never had it like that, no. jesus. put that in my car. thank you so much. >> he is whisking me back to the country home in the outskirts. named after his mother. because of the pandemic his team led by canadian chef jessica has gotten used to cooking outside. >> the cut that we have this morning is going in there, burning pizza heaven, and we are going to be aggressive cooking to get the crunchiness on top. >> ingredients this good. simplicity is key. local wood is piled high in the hot oven, and the is stacked high. and roasts a few minutes and flat bread in the door. >> a little bit of fire and that's it. >> you trained with him, and did you know italian before? >> no, i was with the cooks so i was pretty much saying bad words the whole time. >> look how crusty and beautiful it is. >> jesus look at that. >> almost ready to taste, huh? >> oh, with the balsamic. oh, come on. this is like the crunchy part of the lasagna. this is exactly the same. >> that everybody fights over. >> yeah. that's beautiful. beautiful. >> oh, my god. >> it's so good. >> you can't stop eating this kind of stuff. >> it's almost a dessert, huh? >> the vinegar with the honey. oh, wow. wow. that's delicious. you forget you are making a television show. it's like, what was that guy doing here? >> stanley tucci: searching for italy, brought to you by the new lexus sedan. experience amazing at your lexus dealer. ♪ ♪ aficionado. i'm a fashionista. sneakerhead. metalhead. me? gearhead. ♪ ♪ audiophile. gamer. i'm a foodie. woo! i'm whatever this is. obsession has many names. this is ours. the new lexus is. all in on the sport sedan. woohoohoohoohoohoo! experience amazing at your lexus dealer. 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[typing sounds] i had this hundred thousand dollar student debt. two hundred and twenty-five thousand dollars in debt. ah, sofi literally changed my life. it was the easiest application process. sofi made it so there's no tradeoff between my dreams and paying student loans. student loans don't have to take over for the rest of your life. thank you for allowing me to get my money right. ♪ garnier whole blends has something big thank you for allowing me to get my money right. yes! it's new sulfate free remedy oh acacia honey and sulfates gone. a remedy to prevent breakage and reduce split ends. 72 hours of tada whole blends by garnier, naturally. who takes care of yourself. so why wait to screen for colon cancer? because when caught in early stages, it's more treatable. i'm cologuard. i'm noninvasive and detect altered dna in your stool to find 92% of colon cancers even in early stages. tell me more. it's for people 45 plus at average risk for colon cancer, not high risk. false positive and negative results may occur. ask your prescriber or an online prescriber if cologuard is right for you. i'll do it. good plan. bologna is the poster child for liberal italy. imagine san francisco and you're in the ballpark. the city is famously known as the fat for its rich food, the wise for the university, and the red for its leftist politics. i have come to meet one of the leaders of the sardines movement, that's a rebel alliance by the way, not something bad that happens after eating too much oily fish. he is a political hero and he loves food. >> nice to meet you. >> the sardines mobilized when right wing politicians campaigned here in the winter of 2019 during regional elections. for the league, an anti-immigration pop u list -- populist >> it was last november, he was launching the campaign and he is from bologna, and we said let's organize something different, and so we found out the trick was the sardines, you need to be like sardines, be crowded like sardines, and we wanted, like, 6,000 people to be in the middle of the square. finally the 20,000 people came. >> 20,000 people showed up? >> yeah. jesus. >> and the picture of the square crowd was the most famous picture of the day. >> it really created a movement. it was from the far south to the north. >> and since then he -- >> he lost the elections. >> will you go into politics? >> i don't think so because i dress like a normal guy, and my hair is disastrous. >> i can't help thinking that this dashing italian man is too modest, but it's lunchtime and he knows the best deli in town, so i'm saying nothing. >> oh, my god. if one goes to heaven, this is probably it. all right, let's go get some. we're honing in on the cold cuts. one can't have too much of this in their life. definitely this city has been a multicultural melting pot, and this pork sausage has german influences baked into it. >> it's a lot. but i am starving and you are starving, too. >> spiked with peppercorns, and pistons ash mauricio acio there's polka dots of sweet fat from pig's throats.co there's polka dots of sweet fat from pig's throats.o there's polka dots of sweet fat from pig's throats.cio there's polka dots of sweet fat from pig's throats.io there's polka dots of sweet fat from pig's throats.hio there's polka dots of sweet fat from pig's throats. back in the 17th century, this was one of the most protective products with an official degree from the church, outlining the recipe and ingredients. this dates back to the 15th century. >> really? >> you could buy wine, but not food. it was only to meet people, they [ speaking foreign language ] >> that's so good. that's what gave birth to bologna. american bologna it doesn't quite taste like this. it's also known as bologna sausage, and give me the original any day. it's so silky, garlicky and sweet. >> i love it. food and politics go hand and hand for him and his sardines, and they are now volunteering to feed the city's most vulnerable during the pandemic. the remarkable roberto rowtini is the founder of these kitchens. >> oh, wow . >> fresh egg pasta made from soft wheat is a great specialty in this region. these tortellini has been charmingly nicknamed venus's belly button have been feeding this group for over 500 years. >> [ speaking foreign language ] >> food and love combined as volunteers take supermarket donations and whip them up into little parcels of joy, and the smell is incredible. [ speaking foreign language ] demand has doubled since the covid pandemic and commune table where's guests normally eat together, retirees rubbing shoulders, and they were replaced with daily takeouts for 500 people. >> you are? >> elsa. [ speaking foreign language ] >> good food is something that just makes everything better, and it's the key to good health. this is a saving grace. a remedy to prevent breakage and reduce split ends. 72 hours of tada whole blends by garnier, naturally. ♪ when you surfed all day and everybody has that big, yellowy glow to them... that's pure gold. (naj) at fisher investments, we do things differently and other money managers don't understand why. (money manager) because our way works great for us! (naj) but not for your clients. that's why we're a fiduciary, obligated to put clients first. (money manager) so, what do you provide? cookie cutter portfolios? (naj) nope, we tailor portfolios to our client's needs. 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>> 1605. >> more than 400 years. >> incredible. >> yes, this family has been making vinegar since 1605, when the mayflower pilgrims were still in sunday school. they turn more easily into vinegar than fine wine. the nature's mistake turned into bahamas -- balsamic vinegar. >> i keep hearing it's a trait where you take something that is not quite what it should be and turn it into something special. >> yeah, it becomes even super special. >> let's go and look at them. >> but we're not heading down to a damp wine cellar, we are headed upstairs to an attic, the traditional place to aging vinegars, so they are exposed to changing temperatures. >> we're in the heart of the most ancient collection of casks that we've got. >> this says 1600. >> in lonzblamalsamic this says from 1600. >> yeah, the older the better. balsamic vinegar, it will be eaten up, and so in each of these there's liquid from 250 years ago. you will find your own balance with the taste, and that's handed down for generations. >> that's incredible. >> this tool, it's actually moving from vinegar from the first to the second. >> he is playing the wise vinegar taster. >> yeah, the thickness -- >> yeah, it's like a ruby red. yeah. >> there's one things that always been around, setting out the rask for new brand for when a person will get married. >> i love that. >> let's drink. or let's taste. i've cracked. enough of the history. let's do it. i am thirsty for vinegar. you actually taste on it a spoon. the flavor is very long in your mouth. >> oh, that really is good. >> you tasted the king of the vinegars, 25 years old, and you imagine one liter of this, you need to start with 100 kilos of grapes. >> whoa. it's soft and sweet. and acidy. everything. i remember when it started to become popular and people were using it on everything, on actually too many things. >> never too many. >> traditional balsamic vinegar is just one of the staggering 44 protected food products in amelia. this place has more than any other region in italy. how are they effortlessly producing all of these famous delicacies. parmesano, balsamic vinegar and to find out i am heading to the hills to meet my friend again. what do you have? >> and his wife, who runs their incredible restaurant. >> many different ingredients come out of what you have available in your backyard. >> right. >> to discover the secrets of why why this area is famously known as food valley. the poe river is the longest in italy and its fertile flood plain has made this a region an agriculture powerhouse. the poe lies between the apenwines to the south -- >> it's hazy today. when you look at a place like parma, the cross wind blows all the way down into the valley and the valley heads out to the sea and creates a microclimate. >> it's about the fog. oh, fog. thanks to you. >> the fog and humidity makes the difference in all of this. the humidity that comes from mountain that protects in the south is cool but not too cool hot summer,, cool winter and creates the perfect microclimate. >> even the region's beloved fresh pasta is explained by the humid climate, which means soft wheat can grow here. a very different breed from the heat-loving dry durham wheat in the south. >> if you don't believe in god you believe in tortellini. you understand, it's like a religion. >> and nobody's is as good as your grandmothers. >> it's true. >> he grew up here and is obsessive about the local foods that shaped his childhood. >> if you check my blood, there's balsamic vinegar, and in the summer it's alive, and in the winter, goes to bed, and stays there and relaxes for six months, and then feels spring is coming and it's getting to life again and again and again and again, slow, slowly, slowly arrive at a point of excellence. >> right. >> so the food of amelia can only be made here because of the unique geography and climate. i promise to never complain about fog again. sfx: [sounds of everyday life events, seen and heard in reverse] ♪ ♪ ♪ ♪ sfx: [sounds of fedex planes and vehicles engines] ♪ sfx: [sounds of children laughing and running, life moving forward] introducing fidelity income planning. we look at what you've saved, what you'll need, and help you build a flexible plan for cash flow that lasts, even when you're not working, so you can go from saving... to living. ♪ let's go ♪ it's moving day. and while her friends so you can go from saving... to living. are doing the heavy lifting, jess is busy moving her xfinity internet and tv services. it only takes about a minute. wait, a minute? 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[ speaking foreign language ] [ speaking foreign language ]. salt is the only preservative allowed for them to age. for at least 14 months, with that foggy air wafting around them and doing it's magic. [ speaking foreign language ] >> they are skewing the hams to check for quality. [ speaking foreign language >> this may seem like the best deadly serious.d, but it's also dna tests are now mandatory to check the pedigree of the pigs because of wide-spread corruption. back in 2017, a criminal racket was exposed, hustling fake hams. the industry is still reeling from the scandal. nice to meet you. >> nice to meet you, too. >> i am meeting an italian journalist that brought the story of the biggest food fraud in the nation's history to tv screens. >> it's what should be protected. >> tell me everything. >> breeders -- >> why the danish pigs? >> because there are more piglets and the second reason is they produce more meat. >> more meat. >> so, breeders have larger margins of profits, and the product costs at least twice more than a normal product. >> under the strict rules of this protected product, the pigs must be of pure italian blood stock. >> they were just cheating? >> just cheating, yes, and also compromise those who are still producing to the traditional rules. >> was there one in particular that blue the whistle? >> we had a source, and then we started a research. >> how many different breeders were doing this? >> dozens of breeders. >> dozens of them? wow. >> yes. >> one of parma's deli owners. but will i, a devoted foodie know a fake side by side with his premium product. >> it's like a religion, not a job. the pork here in parma is everything. >> fantastic. >> when we are babies, we grow up with this more than the milk. this is all my life. >> your whole life? >> yeah. >> what is this one? >> this is 26 months. >> 26? >> yeah. this is amazing. this is my favorite, because he's very fat. we will taste both because it's incredible. >> oh, yeah. >> here you can taste the fats. >> here you can taste the meat. >> more nutty. >> exactly. >> he has wrestled up a platter of the two, but will the danish fake be the trick. >> this is just dry meat. this is made for the people that want to go to the gym and work up muscles. >> he has a point about the taste of fitness fanatics. a lack of visible fat has definitely been part of the allure of the danish pig. >> nothing. >> it's acidy. >> i can't believe people were buying it. >> yeah, look at this. this is amazing. >> that's beautiful. >> another planet. >> as soon as it hits your tongue, it's instantaneous. that's what we all know and love. this is an inteloper. >> when that scandal happened, you were disgusted by it, because you can't let the integrity of this disappear because it's one of the most delicious things on earth. introducing fidelity income planning. we look at what you've saved, what you'll need, and help you build a flexible plan for cash flow that lasts, even when you're not working, so you can go from saving... to living. ♪ let's go ♪ i don't like veggies... what?! ♪ whatever you have at home, knorr sides can turn nutritious veggies into mouthwatering meals. ♪ veggies taste amazing with knorr. ♪ ♪ when you're camping with friends and you get the biggest spot, and you swam in the river all day in the warm afternoon sun... that's pure gold. 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[ speaking foreign language ] >> that is fantastic. >> 1952. >> small? >> small. a quarter of onion, and a carrot. this is for me. and we chop it up. >> i think what is interesting about the recipe is so many chefs have so many different versions of this, and some say use tomato, don't use tomato, and use milk, don't use milk. >> there is this recipe, and only butter. >> in his recipe, the meat delicate veal and salty bacon are cooked at the same time. as the chopped vegetables. you just put big pieces of bacon like that. maybe that's why my isn't so good. >> i brown it and add broth and flour, and nutmeg. >> but like most cooks in this region, there's only one pasta barbara would consider using, and it ain't spaghetti, folks. [ speaking foreign language ] >> the local pasta grips the sauce far better than dried southern spaghetti ever could. >> aged for 24 months. i'm ready. >> oh, thank god. don't judge me, i had to wait ten tortuous minutes for it to cook. it's a lean veal, so it's much more tender too cook. >> oh, yes, yes, yes. cheers. >> cheers. >> good? >> very good. so good. this is what i've been trying to do. at home but i've never achieved it. now i know how to do it, because of you, yes, yes. >> thank you. >> will you will you marry me? oh, your husband's here. forget about it. (naj) at fisher investments, we do things differently and other money managers don't understand why. (money manager) because our way works great for us! (naj) but not for your clients. that's why we're a fiduciary, obligated to put clients first. (money manager) so, what do you provide? cookie cutter portfolios? (naj) nope, we tailor portfolios to our client's needs. 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