passion and ambition. >> magical. >> they just don't like to shout about it. oh, my god. i'm stanley tucci, i'm italian on both sides, and i'm traveling across italy to discuss how the food in this country's 20 regions is as unique as the people and their past. >> it resurrects a dead person. >> reporter: piedman is a place that's innovate. i he has to be a little crazy. here you have to expect the unpecks the. >> and in to come at things a little differently, to honor its real traditions. >> no, no, no. ♪ ilitily has a reputation for cove, but it's taken to another level in turin. its graceful squares and emgant buildings are the perfect set togglinger over something potent and warming. if you squint, you can even imagine yourself in paris and that's no accident. turin is the capital of piedmont, a region in the extreme northwest of italy directly on the border with france. having such a larger than life neighbor has left its mark. french ideas, customs and food are everywhere. >> born of junipero. >> bongiourno. >> if there's a drink that sums it up, it's this. it's a potion that has been all the rage since the 1760s. can i put are my spoon in it? >> i know that sounds like a naughty question. >> no. >> that's really good. it's in three lawyers, chocolate, cream, different temperatures. >> the french may have introduced chocolate to turin but only italians could find a way to suspend three ingredients like this. >> this packs a powerful punch, just the stuff to fuel revolutions. one of the greatest fans was a 19th century turin aristocrat with a big idea. ♪ food writer and local historian paolo vittari has agreed to fill me in on the details. >> so good to see you. >> well, we have had a nice day for it. >> so, tell me about that guy. >> he was the politician behind the italian unification. >> before upification, modern italy as we know it didn't exist. instead, it was a patchwork of dukedo "ms." and kingdoms, the spanish yoelg the south and the austrians the northeast. the kingdom of sardinia that ruled piedmont led the fight to throw out the foreign powers and build an issue. >> turin backes its first cap many are or something like to. >> something like that. turin may have lost out to rome in the last run but during the time as its capital it. >> these used tonight very first it nap parliament. >> and cavor, the country's first prirnlgs had good rone to choose this location. >> come on, he had the favorite restaurant. hook at the distance be. >> that's no more than 30 yards. i see we have the same priorities. >> restaurant del cameo first began serving and now has been locked every since. >> there's a wonderful chinese question around the corner there. luck lit staff caught up with us. welcome to versailles. isn't it? it's a time warp. >> every day you used to have headlines grand there you could see his assistant was waving his handkerchief from the balcony which was the signal that you had to go back to the office. >> because he would just stay for hours. >> my agent does that, too. >> here, tradition is everything, but the head chef has made it his mission to drag this historical landmark in it 21st century while still preserving what things this so unique. imagine, fall. >> geez. [ speaking [ rang wage. >> matteo is not your typical chef. >> i can see that. [ speaking foreign language ] >> okay. enjoy. >> froi gras isser is wfd a typically italian vegetable, black kale. >> wow. i don't have anything to say. it's incredible. an incredible mixture of flafrks the acidity, the sweetness. >> it's -- matteo's new teak pulls into it your continue's sheet crowds. he was a friend of aristocratic french food, and he also loved regional dishes. his favorite was a stew made from the cheaper parts of animals. >> hello. [ speaking foreign language ] >> veal brain. >> yeah. >> the -- >> the balls. >> all right. >> rp in the middle of the mr. chairman. >> where is this one? besides foy gross. financier is feasted with this --. ch [ speaking language ] mr. speaker >> less go. >> first up, traditional financier. this is really delicious and dell vass >> you think it's going -- he was grown up with french father, but in the end he couldn't recognize. >> now matteo's reinvent . i who is afraid of the crest californias, why you inform to say i love awful, i do, even i was like -- it is real, really delicious. that did any. >> in these dishes that carer loved, we fine the kint ghiks of the libby owes little r. >> our amazing. >> thank you so much. >> you'r e incredible. piedmont has many firsts to its name, the birthplace of modern italy and turin was its first capital, but now i'm going to explore another first, a food first. >> so i'm heading to the university of gastromonic sciences which is run by the slow food movement. the genesis of the slow food movement was when they opened a mcdonald's at the spanish steps in rome in the 1980s and a group of people protested and that was the beginning of the movement. it the has, without question, significantly changed the world of food as we know it. >> the campus is an hour south of turin and when i say small, it's small, like tiny. >> could we go on smaller streets? >> it's like a test. >> what an amazing spot. this is clearly not your average college campus. students get to study in a 19th century gothic palace originally built for piedmont's royal family. ♪ >> all right. let's go. bon johno. >> i'm meeting carlos, the found err of the university and the creator of the slow food movement. you might say a real life cape crusader. [ speaking for language ] voy food's mission is to fight against bland, industrialized food. the university teaches the value of regional specialties from olive oil to wine. it's all before savoring food, drink, company, the wonderful ritual of eating. ♪ i've come back to turin to see slow food's philosophy in action and understand the movement's wider impact across this region and beyond. >> hi. >> him. nice to meet you. >> hi. >> hello. >> elizabetha. >> elizabetha. >> piola is a family-run business. elizabetha does the running. today they are making a specialty, a warm sauce made in a anchovies and garlic that you dip vegetables into. it was a dish a few years ago that was in danger of disappearing from restaurants? it's a traditional dish and now everyone wants to eat something that's very traditional. >> is that because of the slow food movement. >> i've been told elite bet is the best in town. where did it come from? >> it was from poor people. >> it gives an incredible flavor, too. >> and incredible death? >> yeah. the garlic almost kills everyone: >> well, it wouldn't be the first time that i ended up wreaking of garlic, the crew will just have to make the most of it. >> si, si. >> [ speaking foreign language ] >> i noticed. i don't think there's any more left in the ocean. >> it's very particular dish. you can find it in piedmont but not in every other restaurant. >> sorry. >> it res flects a dead person. >> you just like to put some informing. >> finished. mother, already. >> elizabetha cooks everything fresh every day and embracing the traditional also means doing without modern appliances. >> i love it actually. >> ah. ♪ are. >> oh, my god. that is amazing. >> si. >> if i smell of garlic, i don't care. well i'm star vinagre. is the -- the request classic, a slightly unusual combination of veal and tuna and caper sauce. meat-filled ravioli bathed in receipt offing juices. >> oh, my god. wow. >> and timely the local specialty, roasted shoulder of views. >> it's in. -- >> this is so good. >> you are very kind. >> well, i'm not kind. i'm being kind. >> in piedmont traditional foot is here -- she could be. p parse ♪ ♪ we move with presence. from our creative style... to our thoughtful innovations. empower your presence in the all-new lexus lx 600. 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[ in unison ] that's powerful. couldn't have said it better myself. and with three times the bandwidth, the gaming never has to end. slaying is our business. and business is good. unbeatable internet from xfinity. made to do anything so you can do anything. this is elodia. she's a recording artist. 1 of 10 million people that comcast has connected to affordable internet in the last 10 years. and this is emmanuel, a future recording artist, and one of the millions of students we're connecting throughout the next 10. through projectup, comcast is committing $1 billion so millions more students, past... and present, can continue to get the tools they need to build a future of unlimited possibilities. what pizza is to naples risotto is to pied president. half the rice grope in the country comes from this region. it thrives on flood plains in the po river valley northeast of turin where it's irrigated by melting glacial water from the alps. ♪ the town of vercelli is italy's rice capital with the risottaria, places specializing in risotto is everywhere. the best up is hiding in the naek of the 1960s. >> inassuming is the world. the ♪ >> they pay homage to rice serving in inventive rays to diapers who travel the word to taste ri sotta. >> we start off with theries. this is yourries. it's a select that we do with farming close to vercelli or we have the west -- one of the most important passages for the ris ho tta. >> we add salt and n. >> yes. the only thing that i did have never to risotto, onion, carrots, sellbury. >> the brothers celebrate the very best of piedmont's local produce. their signature dish is a risotto made with a beer reduction and cheese. >> we do a trade with italy and want to bring four more kes ever everything in this area. >> yeah. we're born in 1967 and in 1956 we decide to open our restaurant and tried to do something of knew. hur board tempts temp to the main seat. there's usually only one or two classic cheese or risotta. you have earned a micheline star. >> yes. we like to take inspiration from what happened in our life from music, from television, from cinema, from art, from everything. we'll never forgot what we have outside of our window and what we have around us and the rice and the territory and it's poe foreign us, because the risoota is nice apt keep. the coffee has arrived and i love the coffee. what we tried with each dish that we've produced to break in what kind ---ins -- -- >> yes, yes. >> you spry. not la. >> it's not that difficult. >> it's not? >> no, no, you do it. >> that's so cool. >> yeah. >> this is a reduction of beer. >> just beer. >> we just use the sugar of the beer. >> it's like caramel. >> yes. >> and the mix from the beer, cove and chief is like a fresh mushroom. now we addp -- this is completely changing everything i thought about ri sotto. >> what coined of foot do you want? >> i'll take that onech. >> that's a revelation. that's like 1,000 things. >> yes. >> in one can. >> yes. >> wow. also the way you cooked the risotto, it's very nice and firm. >> it's so important to have the flavor of the rice. have you to buy and understand what it is that's inside. >> that's unbelievable. not doing it in milan, or torin but other in florida, where you few up. >> all the people outside. >> she said we were crazy. >> when we begin, you want to sell the ice in the north? >> the brothers' love of rice also inspires their dessert menu. ♪ >> and emmanuel's signature dish, his rice field in winter. >> when i study this dish i go in the rice fields to taste the ground. we use chestnut cream. >> what's that? >> this is rice flour and chocolate. we have some of the crispyriesp. >> what i used to have for breakfast as a good. >> got as good for us. the winter times is the most poet immember of the yore. >> yes. with. >> and then you put, and then you're fusing it. >> why i. >> that's jess. >> you eat it with this? >> yeah. >> that's great. it's not seep sweet, and i want to have it in a cope. >> thank you. guide, how come i never met you before p ♪ ["only wanna be with you" by hootie & the blowfish] discover is accepted at 99% of places in the u.s. 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[ speaking foreign language ] >> si. >> lola and suzy have been trained since they were puppies to detect the truffle's unique scent. >> igor once found a monster truffle weighing just over 2 pounds so you never know what we might find tomorrow. in. . >> for all of igor's expertise, the last few years have been tough for truffle hunters. climate change meant less summer rainfall, hence, fewer truffles. >> yeah. . >> it seems that the truffles are being shy today. >> when where -- they are becoming more -- he twoons cook up a classic truffle dish in his career. nothing else in the world is like there. >> sir. le best when it comes to showing off the bufls' flavor so ecore is cooking the egg,ified in butter an topped with the shaved trustle. >> i shy. envelope portfolio -- [ speaking foreign language ] despite all the razzmatazz and velvet cushions, when it comes down to it, white trufrls are really a simple earthy pleasurings straights from mother nature. ch. >> perfecto. >> gracie. we need to reduce plastic waste in the environment. that's why at america's beverage companies, our bottles are made to be re-made. not all plastic is the same. we're carefully designing our bottles to be 100% recyclable, including the caps. they're collected and separated from other plastics, so they can be turned back into material that we use to make new bottles. that completes the circle and reduces plastic waste. please help us get every bottle back. ♪ ♪ ♪ ♪ introducing the all-new infiniti qx60. take on your wild world in style. ♪ [upbeat music] that's our baby girl. 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