so here we are in milan, the fashion and industrial powerhouse of italy. i ve only been to milan a few times and always in passing. i ve never stayed here long enough to really get a sense of it. the first thing that strikes you about milan is its dynamism. no wonder espresso was invented here. i think i might need a few of these just to keep up with the rhythm of the city, but do the hard-working milanese bring as much to the italian table as they do to the country s economy? i m stanley tucci. i m italian on both sides and i m travelling across italy to discover how the food in each of this country s 20 regions is as unique as the people and their past. that s delicious. here in milan, the menu is nothing like you expect. up here in the north, forget about pasta and pizza. oh my god, that s so beautiful. perfecto . this is the land of rice and polenta. -polenta in the ancient time, it was like the bread. -people from south of italy call us polentoni . [tucci] there isn t e
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pressure is still with us, it looks like the cloud will be thinner than recent days and you have better chance of seeing sunny skies as we go through the day on friday, a cool breeze for east angela, but in the june sunshine, think for most it will feel pleasant, a fresh feel to the day, temperatures again, into the day, temperatures again, into the low 20, on into the weekend, the high pressure is still with us to the north west, recent days the high will be dragging in some cloud and shoving it down the north sea on so this weekend there will be something of an east west split. western areas having the highest temperatures getting into the low to mid 20, again it will feel warm, whereas across eastern area you are likely to come into thicker cloud and temperatures rather than being in their 20s more likely to be into the teens but still not bad where
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wine, onions, carrots, celery. it s been cooked for hours and hours at a really low temperature. my god, it just falls apart. we are also having pheasant, which is a rural tradition. oh wow, this is beautiful, yeah. i m cooking now the mushroom, olive oil, a bit of garlic. well this is like a perfect autumn meal. gorgeous. lunch is nearly ready, but before we sit down to feast angela s taking me for a peek around the house. not too shabby. you look at this room, it s not that everything is missoni but it s like, if we look for things which are part of our world, you look at this painting and you can say, oh yes, this is part of the missoni world. no, it s a severini painting, right? yeah, yeah. it s extraordinary. and you grew up here? yeah. wow.
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lunch is nearly ready, but before we sit down to feast angela s taking me for a peek around the house. not too shabby. angela: [laughs] you look at this room, it s not that everything is missoni but it s like, if we look for things which are part of our world, you look at this painting and you can say, oh yes, this is part of the missoni world. no, it s a severini painting, right? yeah, yeah. it s extraordinary. and you grew up here? yeah. wow. nobody ever moved. and even the kids, the third generation, they left and then they all came back. then they came back. that s nice. francesco: welcome to the family. tucci: thank you so much, thank you. francesco: grandma s house is like a. tucci: .the hub of conviviality. one of the perks of living close by is that the whole family can drop in for lunch at grandma s. all three generations come together to share meals regularly. how many of you are involved in the business? one, two, three, four so
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