okay, well, i had no idea it was that far. so i ve just made my way up thousands of steps to this place, castle brown, which is in portofino, which is in liguria. and liguria is a crescent right on the coast of italy, bordering tuscany and france. they ll carry me out of here on a stretcher, but i don t mind because the food is amazing. 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 20 regions is as unique as the people and their past. the rugged environment has made the ligurians tough and unafraid of a challenge. so you call this? le guide le cocho, because everything here must be done by hand. centuries of wrestling their food out of a small amount of land have given these people a wisdom that s right for our times. the harshness of their region has made them inventive. oh my god. liguria gave us pesto. it s really good. their land drove ligurians to the sea and ma
oh, wow. steep. is this okay, here we are, finally. i had no idea it was that far. so i ve just made my way up thousands of steps to this place, castle brown, which is in portofino, which is in liguria. and liguria is a crescent right on the coast of italy, bordering tuscany and france. they ll carry me out of here on a stretcher, but i don t mind because the food is amazing. 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 20 regions is as unique as the people and their past. the rugged environment has made the ligurians tough and unafraid of a challenge. so you call this? le guide le cocho, because everything here must be done by hand. centuries of wrestling their food out of a small amount of land have given these people a wisdom that s right for our times. the harshness of their region has made them inventive. oh my god. liguria gave us pesto. it s really good. th
liguria is in front of the sea, just 400 meters wide. yeah. the unusual harvesting method lets the staff hover over the crop, judging by eye which stalks have grown six inches, the moment of peak flavor. down at sea level in genoa, roberto runs a restaurant where the fragrant smell of crushed basil brings in the crowds. the king is going to give me a lesson in genovese pesto. basil, obviously, parmigiano, and lightly smoked pecorino. extra virgin olive oil, garlic,
oh my god. wow. whoe, i would like to have a shirt made out of that. made out of that. liguria is in front of the sea, just 400 meters wide. yeah. the unusual harvesting method lets the staff hover over the crop, judging by eye which stalks have grown six inches, the moment of peak flavor. down at sea level in genoa, roberto runs a restaurant where the fragrant smell of crushed basil brings in the crowds. the king is going to give me a lesson in genovese pesto. basil, obviously, parmigiano, and lightly smoked pecorino. extra virgin olive oil, garlic,
Bagi peminat laksa, jika selalu masak laksa Penang, Laksa utara mahupun Laksa Johor boleh cuba kelainan buat Laksa Sarawak pula di rumah. Kebiasaannya, kuah laksa menggunakan ikan sebagai ramuan utama dan laksa beras mahupun spagheti, naman istimewanya Laksa Sarawak menggunakan isi ayam dan mee hoon.