you put it in, and it s changed completely. the people here are fuelled by passion and ambition. they just don t like to shout about it. oh, my god. 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. it resurrects a dead person. piedmont s a place that s always innovative. you have to be a little bit crazy. yes. here, you have to expect the unexpected. and come at things a little differently to unearth its real treasures. italy has a reputation for coffee, but it s taken to another level in touren. its graceful squares and elegant buildings are perfect. if you squint, you could even imagine yourself in paris. and that s no accident. tu ran 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. but if there s a drink tha
a lot of anchovies. i noticed. i don t think you left any in the ocean. uk find it only in and not in every restaurant. it s very rare. sorry, sorry. it resurrects a dead person? you just have to put some energy. finished? oh, all right. elizabetha cooks everything herself fresh every day. but it seems embracing the traditional means also doing without modern appliances.
Drink, company, the wonderful ritual of eating. i ve come back to turin to see slow food s philosophy in action and understand the movement s widen impact across this region and beyond. hi. hi. nice to meet you. i m carlo. welcome. hello. this is a family run business. elizabetha does the cooking and her son, carlo, serves the customers. today she is making a specialty, a warm sauce made from anchovies and garlic that you dip vegetables into. it s a dish that, a few years ago, was in danger of disappearing from restaurants. it is a traditional dish. now everyone wants to eat something that is very traditional. is that because of the slow food movement?
I ve come back to turin to see slow food s philosophy in action and understand the movement s wider impact across this region and beyond. hi. him. nice to meet you. hi. hello. elizabetha. elizabetha. piola is a family-run business. elizabetha does the running. today they are making a specialty, a warm sauce made in a anchovies and garlic that you dip vegetables into. it was a dish a few years ago that was in danger of disappearing from restaurants? it s a traditional dish and now everyone wants to eat something that s very traditional. is that because of the slow food movement.