and i want to get to know the region that my family left behind all those years ago. >> is this jogging your memory at all? >> that's a long time ago. >> 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. caught between a rock and the sea, the calabrese are notoriously tough. but this is a place where southern hospitality is a way of life. >> oh, my gosh, look at the size of it. >> you should open a restaurant. >> and in this poor region. >> all right. >> every meal is a celebration. >> oh, wow. there's like a million different flavors in there . >> calabria sits in the toe of the boot of italy, connected to basilicata in the north and separated from sicily in the south only by the narrow strait of messina. it's a region of rugged landscapes, dramatic mountain ranges, and some 500 miles of incredible coastline. >> it doesn't have that infrastructure. it's still a lot of abandoned buildings, a lot of poverty, a lot of corruption. it's really unfortunate because it is magnificent. like millions of calabrians, all four of my grandparents emigrated from this region with nothing but the clothes on their backs. so i'm headed first to see the birthplace of my grandfather, stanislao tucci -- the man whom my father and i are named after. the town of marzi, population 900. and happily, i'm being joined by two semi-experienced guides, my parents, joan and stan tucci. >> wow, look at that. >> oh, look at the door. >> that's beautiful. >> wow. >> well, this is nice. we're walking down via morti. >> yeah, i saw that. >> the street of the dead. how nice. >> i'm not going down there. >> no, don't go there. my father has been to marzi once before. and because our family is obsessed with our ancestry, he suggested we pay a visit to the local town hall to see what we can dig up about my grandfather's life. >> thank you. okay, so what year? 1889? >> my father, 1889. >> okay, '89. >> '89. wait a minute. >> come over here, stan. >> there you go. >> stanislao. >> yep. >> ooh, wow. >> scarpellino, that was his mother? >> no, no, no. >> no, scarpellino was your vocation. >> yeah. >> stone carver. >> stone carver. >> oh, a stone carver. so he was born in '89. >> yeah. >> when did he come to america? >> 1904. so that makes him 15, 16 years old. >> did he ever come back to see his parents? >> once. >> they never came to america? so he only basically only saw his mother one more time. >> that's right. >> from the time he was 15, 16. >> it's amazing, isn't it? >> yeah, yeah, it's incredible. >> and a lot of immigrants didn't. >> i know. i know. >> for a culture that is so family oriented, to just move away, it's hard to believe. >> i know. >> oh, there you go, dad. look, it's your family home, famiglia tucci. >> does it? >> yeah. >> that's it. >> let's go in. >> wow, it could be a relative. >> yeah. >> as it turns out, being a tucci isn't that remarkable over here. >> buongiorno. >> buongiorno. >> over half of marzi's population shares our last name. >> is this what you remember? >> which turns out to be a big problem, as my dad wants to find his father's house. >> my recollection, it was perfectly flat. >> yeah. >> and there was a place with a huge clock at the top. >> this is the clock that you just said, right? you remember a flat area. >> yeah, yeah, a flat area. >> but do you remember where the house is? >> i think it was down here. what street is this? >> watch your step. >> gennaro tucci, yes. >> is this jogging your memory at all? >> that's a long time ago. that i remember. i remember the square. 28. where are we? >> that's number 30. >> then that's it. >> so this, we think, could be the house where your father was born. >> it's only the second time, and obviously, memory fades. >> yes, i know, i know. i've always wanted to come here, you know, 'cause i never came when we were young. but i'm glad we saw the town. >> and the square. >> beautiful little town. yeah, so pretty. >> yeah. >> should we eat? >> sure. >> sounds like a good idea. is there a ristorante tucci? >> maybe, but i'm not gonna let you try to find it. >> marzi sits in the valley of the savuto, known as the valley of wheat, where fed by the mineral-rich waters of the mountains, there's a thousand-year-old history of bread-making. and there's a place nearby still making bread according to ancient calabrian tradition. >> wow. >> buongiorno. >> stanley, stanley, giovanna. >> pina olivetti runs panificio cuti, one of the most famous artisanal bakeries in the region. >> oh, my god, that is very heavy. >> oof, ah. >> that's a heavy bread. >> sourdough is a living, breathing bread that has been made since the beginning of human civilization, but is somehow still notoriously tricky to get right. >> oh, my gosh. that's so hot. >> its slow, natural fermentation means this bread stays fresh much longer than ordinary bread. no trivial matter in a region where food wasn't always plentiful. >> knowing we've come to marzi in search of things past, pina's prepared us a little treat that would have been on every family table a hundred years ago, a filled bread bowl called morzello, which is typically stuffed with meat and seasonal vegetables like local favorite, cime di rapa, or broccoli rabe. >> this ingeniously portable dish meant that farmers, hunters, and even stonemasons like my grandfather could carry a not-so-little slice of home anywhere they went . >> that's beautiful. not so bad. >> oh, my gosh, look at the size of it. >> delicious. >> delicious. >> so good 'cause it all soaks in. >> mm. >> mm. >> that's good for you. that's great. >> it was. really good. >> that's delicious. >> as we head out of marzi, i think of my grandfather stanislao leaving calabria and of that special bond that italian immigrants have to food that reminds them of home. perhaps that's why bread is never missing on our table. passion fruit? 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even squid and everything? everything you can try here. tuna, swordfish, scorfano, sharks. >> whoa. >> this is a big squid, calamari. he doesn't want them to -- no, he scream all the time. he got to fight with everybody because nobody gotta take the fish. >> no sea creature is more respected or prized in calabria than the swordfish. catching one of these sabered sea monsters is not easy, but it is lucrative. a single fish can fetch up to $5,000. >> yesterday, 20. >> 20? >> yes. >> really? >> today, only one. every day is different. >> every day's different, yeah. >> you want to buy it? >> i don't have room in my hotel. >> johnny's promised some fresh swordfish awaits me at his place. but before getting lunch, we stop off to have a look at his hometown, scilla. this town dates back to a time when calabria was at the heart of magna graecia, greece's empire in italy. >> wow. that's sicily? >> yes, this sicily, ganzirri. the other side of this is scilla and charybdis. >> ancient greek legends like "the odyssey" told of the perilous passage in this narrow strait, where sailors were forced to choose between a vicious sea monster called scylla and a deadly whirlpool. >> is this true or -- >> no, it's true. it's true. >> it's not mythical? >> remarkably, a traditional form of swordfishing passed down from the ancient greeks is still practiced here in the waters around scilla to this day. >> we're heading to the family's restaurant, the prince of scilla. and i'm in for the royal treatment. >> this one. >> nice fish. >> this swordfish was caught so recently, you can eat it straight off the bone. >> caught this fresh and sliced this fine, it's like prosciutto and smoked salmon had a love child. >> oh, it's so good. wow, it's incredible. >> next, johnny wants to cook me something more traditional, scialatielli alla ghiotta, long, thin strands of pasta in a swordfish ragu of sorts. >> mm-hmm. >> he starts things off with a sofrito of garlic and sweet tropea onion. >> i'd like to have a shirt made out of basil. >> thank you for coming. >> thank you for having me. >> is it good? >> delicious. >> mm. yeah. yep. you should open a restaurant. that's really good. >> and see the swordfish boats? >> and they're up in the sort of crow's nest up there. >> it's really beautiful. >> it's curious to think of calabrians still heading out into these perilous waters to battle against ancient sea monsters. but in this land of myth and legend, the sea is a mirror to the soul. >> wow. look at those mountains. >> i'm leaving calabria's coast behind and heading deep into the back country of the aspromonte mountains. rugged and shrouded in folklore, few tend to venture through its impenetrable forests. but i'm heading to meet a chef who's opened a restaurant in this most remote corner of calabria. >> this river that flows in our property is called the calabretto and comes directly from our big mountain, the aspromonte. all the southern part of calabria is just surrounded by aspromonte. >> nino rossi has been living and working out here since 2016, making food that celebrates the unique biodiversity of this mountain. >> and this land's been in your family for many generations? >> i think we are sixth generation. >> did you grow up here? >> i grew up in rome. but i've never stopped being a calabrian child. 66 are are to develop advice that is tested and tailored. we help you navigate tax policy, the art world, impact investing, real estate properties, cryptocurrency and beyond. where there's a trend, we're ahead of it. where there's a gap we bridge it. where there's your moment, we help you grab it. ♪ ♪ c'mon, go faster, go faster! ♪ look around... ♪ ...and actually go left, move in... ♪ okay. ♪ >> wow. look at those mountains. ♪ ♪seriously♪ ♪like have you seen my silhouette?♪ ♪sheesh!♪ ♪it's giving main character energy♪ ♪ahhh♪ ♪like grab the bags, and start the...♪ our best flavors just got better. truly hard seltzer. ♪ ♪ ♪ ♪ ♪ ♪ ♪ come seek the royal caribbean. >> wow. look at those mountains. >> i'm leaving calabria's coast behind and heading deep into the back country of the aspromonte mountains. rugged and shrouded in folklore, few tend to venture through its impenetrable forests. but i'm heading to meet a chef who's opened a restaurant in this most remote corner of calabria. >> this river that flows in our property is called the calabretto and comes directly from our big mountain, the aspromonte. all the southern part of calabria is just surrounded by aspromonte. >> nino rossi has been living and working out here since 2016, making food that celebrates the unique biodiversity of this mountain. >> and this land's been in your family for many generations? >> i think we are sixth generation. >> did you grow up here? >> i grew up in rome. but i've never stopped being a calabrian child. >> growing up in a well-to-do family a thousand miles away from here, nino's keen interest in traditional calabrian cooking came as a bit of a surprise to his friends and family. >> you didn't train as a chef? >> i am a self-taught chef. but at the same time, in the past, i had opportunity to learn from an ancient housekeeper. >> yeah. >> called maria. >> yeah. >> and that way, i got all the cuisine from the people. >> yeah, of course. >> then i put all the things together and i start just experimenting. once i would like to learn how to make pastry. >> yeah. >> i start only make pastry. so if you invite myself to a dinner -- >> yeah. >> i would just show up with one of my cakes and say, oh, this is for you. >> right. you became obsessive. >> yeah, obsessive. yes. >> over the last few years, nino's obsession has driven him to turn this remote area into his culinary playground. >> so this is where you do your foraging? >> yeah. i used to walk along the river and then go also higher into the mountain. >> uh-huh. >> but here you can find a lot of special things. this is the water mint. it's wild and has a strong citrus taste, orange taste. >> yeah. >> you know that once i poisoned myself. >> so this is safe? >> no, this is safe. >> i'm gonna make it through. right? >> yeah, yeah. >> what did you poison yourself with? what was it? >> with the crocus. and i thought it was white garlic. and it was really -- >> yes, that can be very bad for you, i've heard. >> yeah, yeah, but i studied a lot. >> that's good. >> and i pretty know everything about this place. >> right. >> from the upper part, we take the silver fir. i show you. >> it's just a fir tree? >> white fir. >> yeah, it's nice. really aromatic. >> yeah. i love it. >> so should we go cook? >> yeah, i'm gonna cook for you. >> all right. >> nino's restaurant, qafiz, is a love letter to the aspromonte and the unique and undiscovered ingredients that can be found only here on the mountain. today, he's preparing me a dish that has helped cement his michelin star, a dessert called fire. >> this is a meringue. >> so it's just egg white and sugar? >> yeah. we put this vegetable carbon powder. >> so this is just charcoal? >> yeah. >> what did people think about it? >> a lot of people thinks that putting charcoal in the meringue, it was something a little bit crazy. >> in 2021, over 60 wildfires ravaged calabria, leaving a trail of death and devastation in nino's beloved mountains. >> foraging was completely different after the fire. because you can see a lot of mountainsides completely black. but at the same time, walking around, you can see all this strong nature and colors going through the ground. >> right. >> and just go up and show its greatness. >> yeah. >> then i came back home and say, okay, i have to tribute the mountain. >> nino's obsessive baking has paid off in this tribute to the mountain. >> it looks like glass. >> after three hours in the oven, the notoriously temperamental meringue is perfectly light and crisp. >> here we have silver fir balls. these are silver fir extract, water, and lemon. we make a base like this. and then we bring the apple. >> so the apples come from the mountains, too? >> yeah, it comes from aspromonte. i put the white chocolate foam. i put back the white fir. >> mm-hmm. >> we had to call this dessert new life after the fire. because what we are building now is a new life, giving the second opportunity to the mountain. and this is like the last minutes of a fire. >> yes, absolutely. >> so you have to taste it. >> i will. thank you. oh, wow. there's, like, a million different flavors in there. >> yeah. >> that's amazing. >> citric and balsamic. >> yeah. >> and i love it. >> oh, that's amazing. and it just keeps, like -- >> and with the apple -- >> yeah, yeah, absolutely. that's just so good. just that's great. wow. thank you. now glossy hair starts with your shampoo. new everpure glossing haircare from l'oreal. sulfate-free. ph balanced. reveal pure shine and help protect color. validated by colorists. new everpure glossing haircare from l'oreal paris. ♪ ♪ run. ♪ ♪ [ engine revving ] introducing the all-new maserati grecale. everyday exceptional. rosario: it's time for a new kind of diamond. one that's made, not mined. and is as unique as you and me. the "i love myself" diamond. the "i am unstoppable" diamond. the "i know i can make an impact" diamond. the diamond for whoever you are. and whoever you're going to be. diamonds by pandora. exquisitely beautiful, lab-created diamonds. ♪ ♪ this is how it feels to du more with less asthma... ...thanks to dupixent. dupixent is not for sudden breathing problems. it's an add-on treatment for specific types of moderate-to-severe asthma. and can help improve lung function for better breathing in as little as two weeks. dupixent helps prevent asthma attacks... and can even reduce or eliminate oral steroids. imagine that. ♪ ♪ dupixent can cause allergic reactions that can be severe. get help right away if you have rash, chest pain, worsening shortness of breath, tingling or numbness in your limbs. tell your doctor about new or worsening joint aches and pain, or a parasitic infection. don't change or stop asthma medicines, including steroids, without talking to your doctor. who knows what you can do when you du more with less asthma. ask your asthma specialist about dupixent. >> i've come to the northernmost point of calabria's aspromonte, to the mountain hamlet of martone. it's a town that's ailing from an issue that's rampant throughout the region. >> blighted by social and economic hardship, there are over 200 mountain towns in calabria that are at risk of being abandoned. >> but not everyone is packing up their bags. annalisa fiorenza is a farmer and local activist who is using organic agriculture as a means to create opportunities in her community. >> but annalisa has had to contend with some deep-rooted issues that come with the territory. these mountains are a stronghold of the 'ndrangheta, the notorious calabrian mafia. formed in the 1800s, this brutal criminal syndicate took root in the most impoverished and rural parts of the region. today, they're one of the most powerful criminal networks in the world with an estimated $60 billion annual turnover. >> the only way annalisa has been able to survive is by joining forces with a cooperative of local farmers called goel bio, which helped her rebuild after she was attacked. today, a few members are meeting up for their monthly lunch at a local restaurant, la collinetta, and annalisa and i are joining. >> the restaurant is run by fellow farmer and chef, pino trimboli, who is preparing us a feast of calabrian dishes. pino decided to join the cooperative in 2019 as a means to promote his incredible organic produce outside of his restaurant. >> this is time-honored cooking. and by time honored, i mean, like, the stone age. cooking in clay perfectly seals in the flavors of the meat. but there's a trade-off. it takes over four hours per dish. >> oh! >> oh, nice. nice. >> pino's down-to-earth cooking would have been a surefire success anywhere in italy. but running a thriving business in this part of calabria often comes at a price. >> whenever somebody like pino is threatened or attacked, the cooperative gather around the victim to protect them, even funding rebuilding efforts. >> wow. >> oh, my. >> it's a bold approach, but one that's working. the cooperative hasn't suffered an attack in five years. and that's something worth celebrating. >> wow. the bones. >> this battle is by no means won. but pino and annalisa's stories are a reminder that food can be a powerful tool for social change. >> it just falls apart. >> si. >> it's delicious. >> and there's reason to be hopeful, because, as pino says, calabria is made up of good people. >> to pino. >> a pino. >> pino. >> to all of you. gracias (fisher investments) in this market, you'll find fisher investments is different than other money managers. 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