this bread is an aphrodisiac. i m all alone in a hotel. why would i want to do that? this place is rich and its food is famous. some bold souls whisper that it s the best in italy. massimo: smell, smell, smell! the smell is unbelievable. 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. anger, religion, and death in a pasta. it has everything in it. i m here to discover why this place is home to the gastronomic superstars of the nation s superstars of the nation s food. nicola: this is made with love. .and how an obsession with perfection. woman: every cut is perfect. .drives its producers. will you marry me? and people here really know how to wait for the best things in life. massimo: slow, slowly, slowly arrive at the point of excellence. and because they ve waited. man: 25 years old. whoa! it really is good. so good! oh my god! i
world brought to life by students flaunting their youth. this bread is an aphrodisiac. i m all alone in a hotel. why would i want to do that? this place is rich and its food is famous. some bold souls whisper that it s the best in italy. massimo: smell, smell, smell! the smell is unbelievable. 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. anger, religion, and death in one pasta. it has everything in it. i m here to discover why this place is home to the gastronomic superstars of the nation s food. nicola: this is made with love. .and how an obsession with perfection. woman: every cut is perfect. .drives its producers. will you marry me? and people here really know how to wait for the best things in life. massimo: slow, slowly, slowly arrive at the point of excellence. and because they ve waited. man: 25 years old. whoa! it rea
Your eyes at this point. prego. i ll go for this one. i know, i know. no. oh my god! it s so fresh that you can taste the grass and herbs the cows have eaten. it s so good! warm, just baked. mmm. it makes you feel like you re a child. mamma mia. e una bomba. e una bomba, it s a bomb! i ve never had ricotta like that. no, never.
Child. mamma mia. e una bomba. e una bomba, it s a bomb! i ve never had ricotta like that. no, never. this is jesus. put that in my car. thank you so much! no problem. massimo is whisking me back to the country home and art hotel of the botturas on the outskirts of modena, casa maria luigia, named after his mother. because of the pandemic, his team led by canadian chef, jessica, have gotten used to cooking outside. massimo: the ricotta we had this morning is going in there. stanley: a pizza oven? massimo: a wood-burning pizza oven. and we have aggressive cooking to give it this crunchiness on top. with ingredients this good, simplicity is key. local wood is piled high in the
It s so fresh that you can taste the grass and herbs the cows have eaten. it s so good! warm, just baked. mmm. it makes you feel like you re a child. mamma mia. e una bomba. e una bomba, it s a bomb! i ve never had ricotta like that. no, never. this is. jesus. put that in my car. thank you so much! no problem. [car engine whirring] massimo is whisking me back to the country home and art hotel of the botturas on the outskirts of modena, casa maria luigia named after his mother. because of the pandemic, his team led by canadian chef, jessica, have gotten used to cooking outside. massimo: the ricotta we had this morning is going in there. stanley: a pizza oven? massimo: a wood-burning pizza oven and we have aggressive cooking to give it this