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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 ....
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 ....
Different versions of pesto are traditional in various parts of Italy - cooks make the best use of what is available. One such variety of pesto is red pesto. ....
Jim Moseley of Petersham abounds with energy and enthusiasm.He runs a delivery company and writes religious books at a prodigious rate. He also loves food and cooking, and is the author of “The Mystery of Herbs and Spices: Intimate Biographies of the. ....
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, ....