Unique. I am here to discover why this place is home to the superstars of the nations food. This is made with love and how an obsession of perfection drives its producer. Will you marry me here . People here really know how to wait for the best things in life. Because they waited. 25 years old. So good. I dont have to. So good. It is one of the most delicious things on earth. For a greedy man, this place is the gigantic deli of my dreams. Dont fret, i have the metabolism of a teenager. Balogna, a wealthy region of straddle italy. It is a lush land of fertileed valley. It is bred with one of the worlds best chefs. Buckle up. I know you can only see a blur with glasses but thats me in the car tearing around the road of province in the tender care of. A man who likes fast cars, slow food and michelin stars. Hes got three of them. I love this place. Hes taking me behind the scenes, about 30 miles outside balogna and playing it cool. Really . Jesus christ. This is where moussimo been coming
They just dont like to shout about it. Oh, my god. Im stanley tucci. Im italian on both sides, and im traveling to discuss how the foods are ukraine to people and their past. Piedmont is a place thats always innovative. You have to be a little bit crazy. Here, you have to expect the unexpected. And come at things a little differently to unearth its real treasures. Italy has a reputation for coffee, but its taken to another level here. Its graceful squares and elegant buildings are the perfect space to loom over something warming. If you squint, you can imagine yourself in paris, and thats no accident. Its a region in the extreme north west of italy directly on the border with france. Having such a larger than life neighbor has left its mark. Ideas and foods are everywhere. But if theres a drink that sums it up, its this. Its a potion thats been all the rage since the 1760s. Can i put my spoon in it . I know that sounds like a naughty question. Thats really good. Its in three layers, co
people and their past. [speaking foreign language]. umbrian food isn t about expensive restaurants or tricky techniques. it s all about the skill and hard work that goes into producing precious raw ingredients, from innovative farmers to noble hunters. and let s not forget the chefs and butchers preserving the traditional ways to cook these treasures of the land. [speaking foreign language]. and a note for any vegetarians watching. umbrian eat a lot of meat. a lot of pork. like a lot of it. huge amounts of it. i surrender to the pork. umbria is named after the umbri. one of italy s most and i shen peoples. their landlocked homeland is right in the middle of the country. bordered on the west by its glamorous neighbor tuscany it s often overlooked. but while the landscape here is similar, the culture is very different, less fancy if you will. and i hear the locals like it that way. they are like flames, aren t they? i m heading deep into the heart of sagrantino te
i m aitalian on both sides and traveling the country to find out how the food is unique as the people in its past. it res respects a dead person. is piedmont is a special place. here you have to expect the unexpected. and come at things a little differently to unearth the real treasures. italy has a reputation for coffee but it is taken to another level in torino. if you squint, you could even imagine yourself in paris. touring is the capital of piedmont. directly on the border with france. having such a larger than life neighbor has left its mark. french customs and food are everywhere. if there is a drink that sums it up, it is this. a poeshent all the rage since the 1760s. can i put my spoon in it? [speaking foreign language] . that s really good. it is three layers. coffee, chocolate, cream. three temperatures. the french may have introduced coffee to torin, only italians could have come up a way. packs a powerful punch. one of its greatest fans was 1970 arrest
With big george. viva umbria. viva italiana. if you strap on your skis in the alps and ski straight down, you ll find yourselves in piedmont. skizity white truffles, rice for rissoto and the finest fines. the people here are fuelled by passion and ambition. they just don t like to shout about it. i m stanley tucci.