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
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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,
The hamburger. this is normally at least about 6 months old, at least. over here. this is the place where she buy the spices for her home, and the veggies. this is what the market is best known for, seafood. bongiourno. this one is one of the biggest reseller that we have in the fish market. you can also see the variety. yeah. we consider the tuna like a pig. we don t throw away anything. see, this is typical. you can find all it here. oh, those are the tiny, tiny little clams. right. yes. you can see the shrimp are
Normally still alive. so i see sepia. baby baby sardine. baby swordfish. i m joining tomaso for lunch today. mom s cooking, so we ve got to do some shopping. bongiourno. [ speaking foreign language ] they look beautiful. yeah. the color is beautiful. and bongiourno. so, we ll go have some today, so the shrimp and baby sardines. gracias. bongiourno. i ll tell you. what do you want to try? blood sausage? [ speaking foreign language ] just blood?