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okay, well, i had no idea it was that far. so i ve just made my way up thousands of steps to this place, castle brown, which is in portofino, which is in liguria. and liguria is a crescent right on the coast of italy, bordering tuscany and france. they ll carry me out of here on a stretcher, but i don t mind because the food is amazing. 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 rugged environment has made the ligurians tough and unafraid of a challenge. so you call this? le guide le cocho, because everything here must be done by hand. centuries of wrestling their food out of a small amount of land have given these people a wisdom that s right for our times. the harshness of their region has made them inventive. oh my god. liguria gave us pesto. it s really good. their land drove ligurians to the sea ....
oh, wow. steep. is this okay, here we are, finally. i had no idea it was that far. so i ve just made my way up thousands of steps to this place, castle brown, which is in portofino, which is in liguria. and liguria is a crescent right on the coast of italy, bordering tuscany and france. they ll carry me out of here on a stretcher, but i don t mind because the food is amazing. 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 rugged environment has made the ligurians tough and unafraid of a challenge. so you call this? le guide le cocho, because everything here must be done by hand. centuries of wrestling their food out of a small amount of land have given these people a wisdom that s right for our times. the harshness of their region has made them inventive. oh my god. liguria gave us pesto. it s really good ....
Italy to wrestle with mortar and pestle, and pay homage to the great green sauce invented here in liguria. their judge is roberto panizza, known as the king of pesto. we re meeting his majesty at a basil farm high above the town. they made it sound like a bucolic farm thing, didn t they? oh my god. this is it? okay, i was expecting something more pastoral, but these greenhouses are in fact a modern take on ancient ligurian terracing. do you think this car will stay in this position or is it just going to roll back? roberto treks up here because the microclimate is perfect for basil cultivation. roberto? the crop is bathed in salt ....
chefs come from all over italy to wrestle with mortar and pestle, and pay homage to the great green sauce invented here in liguria. their judge is roberto panizza, known as the king of pesto. we re meeting his majesty at a basil farm high above the town. they made it sound like a bucolic farm thing, didn t they? oh my god. this is it? okay, i was expecting something more pastoral, but these greenhouses are in fact a modern take on ancient ligurian terracing. do you think this car will stay in this position or is it just going to roll back? roberto treks up here because the microclimate is perfect for basil cultivation. roberto? ....
Many R.I. farmerâs markets are opening this weekend. Here are a few near you Itâs a sure sign of spring: Even with a few COVID-19 restrictions, many markets will welcome customers this weekend By Alexa Gagosz Globe Staff,Updated April 29, 2021, 1:42 p.m. Email to a Friend Farmersâ markets are the ideal warm weather activity, and that joy of buying local, outdoors, is about to return to the Ocean State.Pat Greenhouse/Globe Staff Overflowing wooden crates of sweet corn cobs. Local, pasture-raised meats wrapped in brown paper. Plump tomatoes soaking in the sun. Farmersâ markets are the ideal warm weather activity, and that joy of buying local, outdoors, is about to return to the Ocean State. ....