suggestion. there is nowhere on earth quite like tuscany. the land is idyllic. the art is divine. the food is out of this world. oh, my god. that just melts in your mouth. 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 creations of famous tuscans are known the world over. mike michael angulo if he were to come back today could walk around florence and it hasn't changed. >> but the hands of the ordinary people have crafted the incredible food here. >> christmas in your mouth. >> 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. >> oh, it's delicious, but so hot. all great love affairs start somewhere. >> no, no. >> and for me, my love of italy started right here in florence when i was just 12 years old. >> that's delicious. you have to taste that. >> like this tartlet filled with rice pudding. i mean, come on. just always something wonderful to discover in florence. the city is the capital of tuscany. 500 years ago, it was the playground of some of the richest families on earth. in the countryside, they used their land to cultivate the finest produce and cattle. in the city, they bank rolled the incredible explosion of art, science, and architecture known as the renaissance >> i love that just about everywhere you turn, there is something incredible to see. the chance to actually live among these treasures, even for just a year, lured a young family from suburban new york to florence nearly 50 years ago. >> it seems that no matter where you are, you can always see that -- >> my family. meet joan and stan tucci. >> i have a photograph of this. you remember? >> back in 1972 we moved here because my dad was a high school art teacher taking a year off to follow his dream. >> oh, my lord. >> how incredible is that? >> yeah, i know. that is incredible. >> my dad came to study figure drawing and sculpture here. >> look at it when you really look and see that perspective. >> he can't see that far. >> just staggering. >> it hurts my neck. >> does it? >> yeah. >> lay down. >> at nearly 400 feet this is still the tallest structure in florence. it took 16 years to build, and to hurry things along the genius architect came up with a way to slash lunch breaks. >> the workmen when they were building this, guys had to come down and would make their lunch and lose all this time so he found out what they were cooking and he put ovens up there. they would just cook up there. make their lunch up there. >> really? >> supposedly. money was tight on our year abroad, so our family lived in slightly less grandeur than this. a lot cleaner than it used to be. >> very clean. >> yes. >> just north of the city center in this building, not the whole thing you understand. so our apartment was those four windows? one, two, three, four? that was us on the end there, right? >> yep. >> twa is nice. >> you had never traveled. >> nope. my parents, you know, mom and pop said, why are you going? you know. >> your parents who came from italy. >> came from italy. >> didn't want you to go to italy. >> it worked out. it was fine >> i think everybody ended up getting a great deal out of it. i came for the sculpture. certainly joan with all the food. >> 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. a little more. i didn't know how to cook when we got married. didn't even know how to boil water. >> while 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 and 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 soufreto. >> looking good. what do you think? >> it's good. >> the base of countless italian dishes including today's offering, a tucci family favorite called salsa maria rosa. >> put some water in it. >> it is a delicious vegetable sauce and we named it after our beloved neighbor here in florence who showed my mother how to make it all those years ago. in the fine tradition of tuscan home cooking it's cheap, nutritious, and full of tomato. i make it quite often. >> do you? >> of course. the kids love it. here's the thing. every time my mother comes to visit, which is too often. >> all right. >> all right. and i always joke, can you show me how to make this? but mine still doesn't turn out the way hers turns out. i don't get it >> i think that's it, stan >> i think we did it. >> we did it. nice. >> there we go. >> nice to have help. i love it. it's fun. that's my hobby. i don't have anyone to cook for anymore. i miss my grandchildren. >> oh, don't. don't. you could move to england. if this series does well, if this series does well. >> which series? >> the one we're shooting right now. >> i got news for you. >> this one. >> the time we shared in florence changed everything for us. finally you're here. >> yes. >> after a year spent in the home of the renaissance, we returned to america as a family reborn. so delicate, this sauce, too, isn't it? >> yes. >> you smell the sweetness of the carrot and the butter. >> yes. >> our eyes have been opened to some of the greatest treasures on earth and some pretty good food, too. so good. for me, it was the start of a life long love affair with italy. >> cheers. >> cheers. >> thank you. thank you. >> to florence. >> thank you. cheers. don't like surprises? 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[laughs] and now, the main event. so what he's doing now he says, this is, the secret-- >> fabio: the family secret. besides excessive amounts of salt. so the little sort of wisps of olive branch like this in the fire. so you're getting, you're getting the flavor of those olive branches. it gives it a very distinctive taste. during the renaissance the medici lit fires around the city on feast days and handed out roast beef to the common people. most of the time though, they kept this amazing meat for themselves. this one actually comes from the same area where the medici family originated. jesus. this is like no steak i've ever eaten. it's both crisp and delicate and the smoke carries the taste of the land. god damn it! it just melts in your mouth. it's what makes the regional cooking of italy about so much more than a tasty meal. but the palate is the organ that connects italy . >> i'll drink to that. >> yeah. >> cheers. ♪ ♪ you are my fire ♪ ♪ the one desire ♪ ♪ you are, you are, ♪ ♪ don't wanna hear you say... ♪ ♪ ♪ i want it that way ♪ (burke) with farmers auto multi-policy discount, the more policies you have with us, the more you could save on your auto insurance. 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(burke) seventeen-car garage you got there? ♪we are farmers♪ ♪bum-pa-dum, bum-bum-bum-bum♪ there comes a time in any show about tuscany where the host heads out to the spectacular hills and tells you how the mediterranean sun has blessed the tuscan vineyards for 3000 years. they may even have a thoughtful sip of a world famous tuscan wine like chianti classico. but i'm not going to do that. i'm going on a good old fashioned bar crawl. and when i say 'old fashioned', i mean, like, the renaissance. i'm going to meet a friend of mine, elisabetta, who is a renaissance scholar. she's incredibly boring, but we'll make it through. my god, i can't believe you came. hi. >> how are you? >> how are you? >> good to see you. >> nice to see you too. this little bar has just reintroduced a 500-year-old tradition. in 1559 our old friend the grand-duke cosimo primo de' medici decreed that wealthy florentines could sell the wine they produced on their country estates direct from little -- the family had to reset their business and do something different, produce wine. it became a great business in that moment for many families. >> no middle man. you would buy a flask. >> yeah. a little wooden door. there was a bell. sometimes they would also place things like a flask on top like an advertisement to say hey guys. here's the wine. >> i remember living here as a kid and seeing these things and i always thought they were where you'd put a little statue or something. >> yeah, like a tabernacle. >> yeah, exactly. let's order some wine. >> ok let's order some wine. >> how do you. do i pull this? >> ring >> oh, it's a bell. >> will someone come? >> well, they're awfully slow. oh, hi. that's wonderful. hi, how are you? here you go. >> oh, thank you so much. thank you, thank you so much, thank you. that's good. >> that's good. >> i always thought wine the taste is better when it comes through a window. >> yeah. you get another wine? >> yeah, oh yeah. >> yeah. >> it seems to be empty. oh, hi. how are you? can i get... five hundred years ago, everyone was encouraged to drink at least a liter of wine a day. not for the winemaker's profit but for health reasons. >> come on. >> let's sit. >> so tell me everything else you know. and some people needed to be more healthy than others. >> if you were pregnant you could have one at any time. >> you could have one at any time? >> yeah. >> if you were pregnant. >> yeah. because it was considered... >> my mother did that, no she didn't. really? >> yeah. like a nourishment. >> so, it's sort of the opposite of today? >> yeah, of today. >> okay. >> come on. >> let's go, come on. this could be a disappointingly short wine crawl as bar babae is currently the only functioning wine window in florence. even if there are still 130 or so defunct ones around the city. these little wine windows don't exist anywhere outside of tuscany, another example of renaissance genius. there are too many of them. >> yeah. and then, completely by chance, we come across another. but the sign would be from when? that sign. >> the little doors of paradise. >> paradise, yeah. >> hi, hi, there you are again. hi, how are you? >> thank you so much. to end of the evening we head off for tuscany's favorite nightcap. the local dessert wine vin santo, the holy wine. >> it's called vin santo because when you drink it, a halo... >> a halo comes? >> a halo is on your head. anyway. tuscan tradition dictates you dip almond biscotti, known in italy as cantucci, in your vin santo. >> oh, angle, is that what it means? >> yeah. the result is a sweet, crunchy and heady delight. maybe too heady. anything that ends in tucci, i like. 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[echoing] get a quote today. ♪ we are farmers. bum-pa-dum, bum-bum-bum-bum ♪ tuscany may be renowned for incredible meat and fine wines, but this food of the rich is only half the story. the other branch of tuscan cooking grew out of biting poverty and humble ingredients. so, where do you wanna go first. historian leonardo romanelli is taking me to florence's central market to show me the ingredients of what the italians call 'cucina povera', poor food. so, you wanna show me some beans which are a staple of florentine cooking. >> so you have different types. >> for different dishes. >> the best are zolfini. 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 a kid and we came here and we tasted the bread and i was like, "this is terrible, this is the worst thing i've ever had in my life." we never got used to it. seeing these basic ingredients here in the city market is one thing but the only way to truly understand tuscan 'poor food' is to get out of the city and go deep into the endlessly beautiful countryside. isn't that kind of amazing when you look around, is that, i mean, you really don't see a contemporary building for miles. look at that. i'm following the river arno, 50 miles south of florence, to a small village called ponte buriano, where i've been invited to a wheat threshing festival. do i know what threshing of the wheat is? are you kidding? i grew up threshing wheat. now, if memory serves, threshing is where the grains of wheat are shaken loose so they can be ground down to make flour. >> tucci: oh that's the steam, that's the steam engine. >> renato: yeah, yeah, yeah. renato viscovo, a local teacher, organizes this event . tonight there's a huge feast for the villagers. they're coming together to give thanks for the good times in this region that was once ravaged by famines and where farmers were treated as indentured servants by their oppressive aristocratic landowners, until relatively recently. this is a world away from the huge steaks and fine wines of florence. the people here cook what they grow and after the toil of harvesting and milling the wheat, what they're left with is bread. lots and lots of bread. so here the dough is rising and you cook it in that oven. like it was done many years ago. over in the kitchens, some of the 200 villagers are hard at work preparing the feast, and here too, bread plays a starring role, in pretty much everything. >> tucci: what are they making? >> tucci: oh, the gander. oh my god. >> renato: good? >> it's delicious but it's so hot. i go out back and discover wood-fired ovens full of roasting ganders. these male geese were one of the few farm animals that peasants were allowed to keep for themselves and not have to share with their landlords. they were saved for special occasions like weddings and festivals. the smell is incredible. come on. you know? really, it's like a christmas in your mouth. yeah, wow. well, you're great cooks. over the centuries, the food of the working people here in the tuscan countryside developed into its own cuisine. it's not as showy as the food in florence but it's one that is just as glorious as the landscape from which it comes. 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[laughs] i have to admit, that i much prefer tuscan bread cooked in dishes like this because on its own it can taste quite bland and that's an understatement. it actually tastes like cardboard. that's because it's unsalted. one theory is that florence refused to pay its arch-rival town of pisa for its salt. they were willing to spend money with other people but never give money to pisa. >> leonardo: yeah, especially pisa. >> even today. but of course, this being italy, food rivalries go deep but no-one can quite remember why. another idea is this, if they don't use salt the bread could stay for a long time. >> really, without salt? i didn't know that. >> because, because the salt, the salt... >> the salt breaks it down. >> the salt became brine. for sure the most convincing one is we don't want to give money to the pisani. that's the most convincing. [laughs] for me panzanella is one of the greatest dishes of tuscan poor food. giving brittle old bread new life by using fresh tomatoes to create a surprisingly refreshing salad. knowing my love of food and art, daniela has invited me to a festival this evening. a very fancy festival. the one thing that everybody has in common is the food. >> yeah. this event is about as far as you can get from the wheat threshing festival. here florence's richest and most powerful families have gathered, as they have for centuries, to toast the city's new creative talent from chefs and musicians, to artists 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're going to go and have some food now. she knows me too well. really? it's a very sophisticated form of panzenella. this looks very different to the rustic bread salad we had for lunch. >> daniella: but it tastes of panzanella. it completely tastes of panzanella. panzanella was what the farmers would eat. and now it's turned into this very sophisticated-- >> tucci: foam. >> foam. you see, the past being rediscovered. >> tucci: it's a little renaissance in a bowl. >> daniella: there's a little renaissance in it and a lot of the future. [crowd chatting] [bustling crowds] after tasting this new version of panzanella, we made some enquiries and found the chef who created it. nerina martinelli and her team are just about to open nugolo, a brand-new restaurant that reimagines tuscany's rural food in the heart of the city. >> nerina: the idea around the menu and the dishes that we do is to take traditional dishes, traditional recipes and then add something new. all the team of the restaurant, we are all under 30 years old so we are all really young. these young chefs are seeing old tuscan dishes with new eyes. >> nerina: so, the panzanella foam is an example of a traditional tuscan dish. so, farmers. >> basically made with the simplest... >> exactly. >> ...poorest ingredients. onion, tomato, bread, vinegar. >> cucumber, that's it. and normally we do it with old bread. >> tucci: with old bread. right. >> with old bread. >> but you're taking it to another level by foaming it. >> the air inside it becomes very light but still keeping the flavor of the panzanella. >> and we finish with the basil oil. 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. day. uncle leo's legacy. summiting kilimanjaro. asher's art phase. the moment you knew it was love. whatever you treasure, make it last. framebridge. to be a thriver with metastatic breast cancer means asking for what we want. and need. and we need more time. so, we want kisqali. women are living longer than ever before with kisqali when taken with an aromatase inhibitor or fulvestrant in postmenopausal women with hr+, her2- metastatic breast cancer. kisqali is a pill that's significantly more effective at delaying disease progression versus an aromatase inhibitor or fulvestrant alone. kisqali can cause lung problems, or an abnormal heartbeat, which can lead to death. it can cause serious skin reactions, liver problems, and low white blood cell counts that may result in severe infections. tell your doctor right away if you have new or worsening symptoms, including breathing problems, cough, chest pain, a change in your heartbeat, dizziness, yellowing of the skin or eyes, dark urine, tiredness, loss of appetite, abdomen pain, bleeding, bruising, fever, chills or other symptoms of an infection, a severe or worsening rash, are or plan to become pregnant, or breastfeeding. avoid grapefruit during treatment. ask your doctor about living longer with kisqali. if you wake up thinking about the market and want to make the right moves fast... get decision tech. for insights on when to buy and sell. and proactive alerts on market events. that's decision tech. only from fidelity. the food of rich cities and the poor countryside are the two great pillars of tuscan cuisine. but what unites them is a blast of fresh sea breeze blowing in from tuscany's fabulous coastline. i've come 50 miles west of florence to the city of livorno. in the late 16th century, the medici family turned it into one of the great trading ports of italy, where tuscany welcomed the world. chef fabio picchi is never happier than when he's here, with friends, and the prospect of a good meal on the horizon. during the renaissance, migrants were actively encouraged to settle in livorno and its reputation as a free-thinking big-hearted city by the sea... >> tucci: oh yeah, nice. ...drew people from across europe and beyond. in the town center, is a tiny place called torteria da gagarin. it opened in 1959 and sells just one thing. known as 'the cake', it's a pancake made from chickpea flour. the torteria is a local institution, serving up 'the cake' in, what else, a huge hunk of bread. >> tucci: this is good, i like this. it's absolutely delicious. and he says that he makes it because he loves it. he makes it at home but he can't make it as good as this. >> fabio: yeah. after that little appetizer, we head up to the house of one of fabio's friends in the hills above the town. he's gathered together the ingredients for a livornese classic. he's making a fish stew. >> this is a fake cacciucco. >> it's a fake. i need to keep my voice down so the neighbors don't hear but if you're not from livorno, you're not supposed to be making this stew. >> tucci: there's always this, sort of, battle between whether you're from here or from there, or from there. whatever you're making. right? you can make the same thing but you can't call it the thing. >> but, but... >> it is maybe a little bit different. [chopping] cacciucco is a rich fish stew that dates back over 500 years. it was the way livorno's fishermen would use up whatever they hadn't sold that day. this is an imperial cacciucco. he's using this really beautiful fish, he's also using lobster which is not a 'poor' fish, obviously. so, he's taking this and amping it up a bit. like so many italian dishes, the base of fabio's stew is the trusty tomato. it's hard to imagine italian cuisine without tomato but scholars only date their arrival to the medici marriage to spanish nobility in the 1850s. here legend says tomato was brought by newcomers playing oppression. legend says tomato was brought by newcomers fleeing oppression. tomatoes were a popular ingredient among the jews of southern europe. unless you want. as the incredible smell drifts outside fabio's friends take their seats. the density of that flavor is just-- >> tucci: wow. [applause] fabio may not be from livorno but he can definitely cook a cacciucco. these are ingredients rooted in both the poor fishing community and in livorno's immigrant past. it's a part of tuscany's history on a plate. and fabio's not finished. in true tuscan tradition, creativity is everything and nothing goes to waste, so he whips up a whole second course with the leftover sauce. you have all the flavors of the sea, otherwise what would you do with that. beautiful. a sauce that he had left, it only makes sense. it's the best, best thing in the world. [speaks italian] cheers. i feel lucky that my parents followed their hearts and moved us across the world for a year when we were just kids. i saw how the food of both rich and poor came together in this corner of italy that's like nowhere on earth... wow ...and nearly 50 years later, i still keep coming back for more.

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