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
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. grazie. 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 hardworking 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 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. 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. perfetto. this is the land of rice and polenta. polenta, in the ancient time, it was like the bread. people from south of italy call it polentoni. there isn t even a tomato in sight. this is amazing. and olive oil plays second fid
it s meat, it s like something that will keep you going and keep working in the cold. it s more swiss or germanic almost in its. don t say this to an italian. no never, i would never do that. never do that. traditionally, food has never been a focus of this city - i think people are probably too busy making money to worry about what s for dinner. despite this, milan is a trailblazing city at heart, so in the past few years it s become a culinary mecca. cesare battisti is one of the chefs responsible for the milan food revolution. he s at the helm of the buzzy ratana, a restaurant that s been making waves on the gastronomic scene. even though cesare is renowned for being innovative, nobody knows how to make milan s classic dishes like him.
don t say this too loud. no, never. i would never do that never do that. traditionally, food has never been a focus of this city. i think people are probably too busy making money to worry about what s for dinner. despite this, milan is a trailblazing city at heart. so in the past few years, it s become a culinary mecca. cesare battisti is one of the chefs responsible for the milan food revolution. he s at the helm of the busy ratana, a restaurant that s been making waves on the gastronomic scene. even though cesare is renowned for being innovative, nobody knows how to make milan s classic dishes like him.
trailblazing city at heart, so in the past few years it s become a culinary mecca. cesare battisti is one of the chefs responsible for the milan food revolution. he s at the helm of the buzzy ratana s a restaurant that s been making waves on the gastronomic scene. even though cesare is renowned for being innovative, nobody knows how to make milan s classic dishes like him.