by the covid pandemic. but i ve arrived during a brief moment of normality when lockdown has been lifted restaurants are filling up and masks are optional outside. bologna is an ancient university town the oldest in the western 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
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
Into vinegar than fine wine. i keep hearing that it s a trait of emilians that you take something that isn t quite what it should be and turn it into something special. in the end it becomes even super special. alright, let s go look at them. okay, please follow me. but we re not heading down to a damp wine cellar, we re heading upstairs to an attic, the traditional place for aging vinegars so they re exposed to changing temperatures. we actually are in the heart of the most ancient collection of casks that we ve got. this says from 1600. in balsamic vinegar, the older the better because balsamic vinegar will eat up, slowly, the wood of the cast. so, a family will never throw away their old cask. in each of these rows of casks you find your own balance with the taste. it s a very artisanal method that s incredible. with this tool called ladro, beppe is actually moving some vinegar from the second to the first cask. beppe, straight from his last film as pinocchio s dad,
And this isn t just any old vinegar. this is black gold. so, claudio, is it your family? it is actually my family. we count the generations and they are 17. you re kidding, wow. so what year is that? 1605. more than 400 years. that s incredible. yes, my fellow americans, the giusti family has been making vinegar since 1605 when the mayflower pilgrims were still in sunday school. so, both red and white grapes? both red and white. we ve got trebbiano. trebbiano. san giovese and lambrusco. the nature of the region s grapes led to the happy accident of balsamic vinegar. low in tannins and quick to ferment, they turn more easily into vinegar than fine wine. i keep hearing that it s a trait of emilians that you take something that isn t quite what it should be and turn it into something special.