there s a story that goes when god created the world, he took all the leftover bits and wanted to make something beautiful with them. so he made sardinia. and there s something to that. sardinia is really an island of bits and pieces in the best possible way. each local community is like an island of its own with widely varying geography, languages. you also caught lobster? yes. and food. wow. put together, you get a region with a ferocious independent streak. women have the power here. cheers. a little bit italian and a little bit something else entirely. man, it s incredible. i m stanley tucci. i m fascinated by my italian heritage so 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. oh, he s between my legs. sardinia is italy s wild west. [bleep] it! and although they respect tradition, things here are never dull. argh! out here, nothing stands in the way of t
there s a story that goes when god created the world, he took all the left over bits and wanted to make something beautiful with them. so he made sardinia. and there s something to that. sardinia is really an island of bits and pieces in the best possible way. each local community is like an island of its own with widely varying geography, languages. you also caught lobster? yes. and food. wow. put together, you get a region with a ferocious independent streak. women have the power here. cheers. a little bit italian and a little bit something else entirely. man, it s incredible. i m stanley tucci. i m fascinated by my italian heritage so 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. oh, he s between my legs. sardinia is italy s wild west. [bleep] it! and although they respect tradition, things here are never dull. argh! out here, nothing stands in the way o
local herbs and the shells of the day s catch. let s go. let s go. in honor of all the gifts from visitors past and present, its only right and proper to celebrate cagliari within sight of the old phoenician ruins of nora. one fregola, with mixed seafood. how beautiful. i ll sit with you. oh, you re going to eat with us, perfect. yeah, please. perfect. buon appetite. i m very excited. oh no, that s great. it s so delicate. is it good? yes. yes. fantastico. and i like the fact that every little piece is slightly different. yeah. they are like little pearls aren t they? yeah they are. it s all nubbly. it is nubbly. francesco has taken an ingredient once foreign to these shores and transformed it into
larger grains that distinguish this dish from its north african cousin. it s also the tradition of serving it with fish. this scorpion fish that we got this morning. what we re going to do is just we re going to fillet it. it s a beautiful fish isn t it? yeah. this is it. so, there s that. then we will blanch our octopus. there we go. gorgeous. after being toasted to enhance the flavor, the fregola are quickly blanched. so, you re cooking it like pasta. yeah. yeah. just season with a bit of olive oil. often this dish can be hearty fare, but at fradis minoris it becomes something refined. is this the scorpion fish raw? yes, its raw scorpion fish. we re gonna finish it up with with some bottarga. and finally, a rich tomato broth flavored with fragrant local herbs and the shells of the day s catch. let s go. let s go.