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brought to life by students from flaunting their youth. this bread is an aphrodisiac. i am all alone in a hotel to me why would i want to do that? this place is rich and it s food famous. some old souls whisper that it is the best in italy. smell, smell, the smelling is unbelievable. i am stanley tucci, italian on both sides, and i am traveling across italy to determine how the food in each of the country s 20 regions is as unique as the people and it s past. anger, religion, and death in pasta. it has everything. i m here to discover why this place is home to the gastronomic of superstars of the nation s food, and how an obsession with perfection drives its producers. will you marry me? [ laughter ] and people here really know how to wait for the best things in life. slow, slow, slowly arrive at the point of excellence. and because they have waited 25 years old. so good! i don t have to go. one of the most delicious things on earth. for a gre ....
dis aprodesiac. this food is famous. some bold souls whisper that it s the best in italy. smell, smell, smell, the smelling is unbelievable. i m stanley tucci. i m italian on both sides and i m traveling italy to discover how the food in each of this country s 20 regions is as unique as the people and the past. anger, religion and death. yes. it has everything in it. i m here to discover why this place is home to the gastrono, ma am i gastronomic, and how it drives its producers. will you marry me? and people here really know how to wait for the best things in life. slow, slowly arrive at the point of excellence. and because they have waited 25 years. whoa, really is good. oh, good. this is one of the most delicious things on earth. for a greedy man, this place is the gigantic deli of my dreams. don t fret. i have the metabolism of a teenager. bologna is the capital of a wealthy region that straddles italy and it s cocooned between the adri ....
warmed, just baked. it makes you feel like you are a child. [ laughter ] i have never had it like that. no. this is, jesus! put that in my car. thank you, so much. massimo is whisking me back to the country home and art hotel on the outskirts. [ speaking non-english ], named after his mother. because of the pandemic, his team lived by canadian chef jessica have gotten used to it. we burn in the pizza oven and we will have aggressive cooking to get this crunchiness on top. ....
Mozzarella, no? less intense. it is so good, oh my god! 550 liters of milk compressed in this every morning. as demand for milk grew in the 1960s, the white cows were nearly forsaken for the more bountiful others of foreign parisian cows. where they almost extinct? almost. there were very few left. how long will you age this? 36 months, 40 and 50. one of massimo s iconic dishes is five pages of parmesan, which the name suggests, is a love letter to this cheese. in my mind, it was a love letter of expressing ingredients of slowly, aging process of parmigiano reggiano. the ingredients were parmigiano reggiano and time. time, weight, gross low, like a ....
Microclimate. it is about the fog! thanks to you! the fog and humidity really makes the difference in all of this. the humidity that comes from the apennines that protects from south is cool, but not too cool. hot summer, cold winter, and create the perfect microclimate in emilia romagna. even the region s beloved fresh pasta is explained by this climate, which means, soft wheat can grow here, a very different breed than the heat during the south. if you don t believe in god, you believe in tortellini. it is like a religion. and nobody s tortellini is as good as your grandmothers. massimo grew up in modena and is obsessive about the food from his childhood. if you check my blood, there is balsamic vinegar. the summer the vinegar is alive and in the winter, goes to bed ....