that means it s the green heart of italy. not a jealous heart but a fertile one. arriving in early fall, i chart a course through umbria s ancient forests and misty mountains. this is italy before the romans. a place where families live close to the land. a land of saintly legends, impossibly perched hilltop towns and rustic cuisine. wow. stop filming and just eat it. cheers. 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. umbrian food isn t about expensive restaurants or tricky techniques, it s all about the skill and hard work that goes into producing its precious raw ingredients. from innovative farmers to noble hunters. and let s not forget the chefs and the butchers, preserving the traditional ways to cook these treasures of the land. and a note for any vegetarians watching, umbrians eat a lot of meat, particularly pork, like a lot of it. h
[ speaking non-english ] [ singing in non-english ] so, we begin at the end. [ speaking non-english ] after a wild week in seoul? there was, i believe, something called soju involved. there were many, many strange and delightful things to eat. things might have spun slightly out of control. i took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha,la,la,la,la,la,la, sha,la,la,la,la,la sha,la,la,la,la,la,la the biggest difference between korean-fried chicken and american-fried chicken tonight? i feel so clean. i ve never felt so where is my ticket? [ laughter ] next i ll be performing a medley from flavortown. don t play this game with yeah, who is everybody here? oh, yeah, baby, that s good. yeah, baby. come to me. come to me. powerful in a sort of small, girly way. is this drinks that goes with food or is this food
that s really good. osabucco. this is one of my favorite places in the world, but you ll never guess where it is. fantastico. okay. i ll give you a hint. gotcha. there are more italians here than in bologna and pisa. the ancient romans saw it as their last frontier. no, it s not. it s a place built on tradition and innovation. and whatever you have heard, the food here is incredible. wow. this is so good. i don t even want to talk anymore. i just want to eat t.welcome to london. i m stanley tucci. ite italian on both sides, and i ve been 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. by population alone, london could be italy s 21st region. in england now you can go to the sardinan restaurant, venetan, neapolitan. in the old days it was only italianed to. my friend is one of half a million italians who have chosen to make london their home. so why is it here that for 150 years italian
perched-up hill towns and rustic cuisine. stop filming and just eat it. i m stanley tucci. italian on both sides and i m travel across italy to discover how the food in each of this country s 20 regions are as unique as the people and their past. [ speaking foreign language ] ummian food isn t about expensive restaurants or tricky techniques. it s all about the skill and hard twhoork goes into producing its precious raw ingredients. for instance owe r from innovative farmers and chefs preserving traditional ways of cooking this food from the lands and a note for vegetarians watching, umbrians eat a lot of meat, like a lot of it, huge amounts of it. i surrender. so the pork umbria is named after the umry, one of italy s most ancient people. their landlocked homeland is right in the middle of the country. bordered on the rest by its more glamorous neighbor tuscany, it s often overlooked and while the landscape here is similar, the culture is very different. less fancy,
anything not to be in the projects. i grew up in one of the roughest neighborhoods in washington, d.c. now i m a master sommelier. one of less than 300 in the world, but i do it my way there is a lot in the wine industry to take seriously. the wine is one of them, i think. even though most kids like me don t have much of a chance, i got out. moved away to culinary school and left my old life behind me. this is my chefs table moment. but i wanted to come back to d.c. so this is like a very d.c. thing. that s what makes it delicious. to reconnect with my family. how many more eggs do you need? topaz mccoy, annoying me for 39 years. and seek out a side of the city just below its surface. that smell, huh? nothing like it in the world. i haven t been on this street in over ten years. this is nuts. am i the only person here from d.c., born and raised? it s a journey, man. i m excited how excited you are. i love eating great food. it s like a good old time. i m rea