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[tucci] i have driven in italy quite a bit. But i did say to one guy when i was doing a movie, i said, its very interesting, people dont really stop at stop lights that much. And he goes, no, no, no. The stop light is just a suggestion. Theres nowhere on earth quite like tuscany. The land is idyllic, the art is divine and the food is out of this world. [tucci] oh my god. It just melts in your mouth. [laughs] im stanley tucci, im fascinated by my italian heritage. So, im traveling across italy to discover how the food, in each of this countrys twenty regions, is as unique as the people and their past. The creations of famous tuscans are known the world over. Michelangelo, i think if he were to come back today, hed be able to walk around florence. It hasnt changed. But its the hands of the ordinary people. [chef] we fold it like this. That have crafted the incredible food here. Its like a christmas in your mouth, yeah. This is a place built on human ingenuity, mindboggling riches and an ....
[tucci] i have driven in italy quite a bit. but i did say to one guy when i was doing a movie, i said, it s very interesting, people don t really stop at stop lights that much. and he goes, no, no, no. the stop light is just a suggestion. there s nowhere on earth quite like tuscany. the land is idyllic, the art is divine and the food is out of this world. [tucci] oh my god. it just melts in your mouth. [laughs] 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 twenty regions, is as unique as the people and their past. the creations of famous tuscans are known the world over. michelangelo, i think if he were to come back today, he d be able to walk around florence. it hasn t changed. but it s the hands of the ordinary people. [chef] we fold it like this. .that have crafted the incredible food here. it s like a christmas in your mouth, yeah. this is a place built on human ingenu ....
Panzanella was what the farmers would eat. and now it s turned into this very sophisticated tucci: foam. foam. you see, the past being rediscovered. tucci: it s a little renaissance in a bowl. daniella: there s a little renaissance in it and a lot of the future. [crowd chatting] [bustling crowds] after tasting this new version of panzanella, we made some enquiries and found the chef who created it. nerina martinelli and her team are just about to open nugolo, a brand-new restaurant that reimagines tuscany s rural food in the heart of the city. nerina: the idea around the menu and the dishes that we do is to take traditional dishes, ....
A very fancy festival. the one thing that everybody has in common is the food. yeah. this event is about as far as you can get from the wheat threshing festival. here florence s richest and most powerful families have gathered, as they have for centuries, to toast the city s new creative talent from chefs and musicians, to artists hoping to follow in the footsteps of da vinci and michelangelo. you are right now in a situation where, more or less 500 years ago, the medici would have done something like this. so we re going to go and have some food now. she knows me too well. really? it s a very sophisticated form of panzenella. this looks very different to the rustic bread salad we had for lunch. daniella: but it tastes of panzanella. it completely tastes of panzanella. ....
Really creative. tucci: and here we are. yeah. yeah, it s very exciting. i m having lunch at the cinghiale bianco, one of my favorite restaurants in florence. so nice to see you. really nice to see you. and i m joined again by local food expert, professor leonardo romanelli and my friend the art restorer, daniella murphy. hi stanley. tucci: uh-oh. leonardo: oh, hi. tucci: hi. this place specializes in poor food and their recipes are so heavenly i m sure it s where old bread would choose to come and die. marco maselli is the restaurant s owner this is the ribolita. basically, the main ingredients are bread and the black cabbage. and then, we have the tomato and bread soup, pappa al pomodoro. the base is olive oil and garlic, tuscan bread and tomato. it sounds very simple. not so simple to prepare. tucci: not simple to make. marco: to make good. but, in my opinion, the queen of the tuscan dishes is the ....