that means it s the green heart of italy. not a jealous heart but a fertile one. arriving in early fall, i chart a course through umbria s ancient forests and misty mountains. this is italy before the romans. a place where families live close to the land. a land of saintly legends, impossibly perched hilltop towns and rustic cuisine. wow. stop filming and just eat it. cheers. 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. umbrian food isn t about expensive restaurants or tricky techniques, it s all about the skill and hard work that goes into producing its precious raw ingredients. from innovative farmers to noble hunters. and let s not forget the chefs and the butchers, preserving the traditional ways to cook these treasures of the land. and a note for any vegetarians watching, umbrians eat a lot of meat, particularly pork, like a lot of it. h
fertile one. arriving in early fall, i charter course through the ancient forests and misty mountains. this is italy before the romans. a place where families lived close to the land. a land of saintly legends, impossibly pernled uphill towns and perfect cuisine. i m stanley tuchy. i m italian on both sides, and i m traveling across the country to discover foods and their ties to the past. umbrian food isn t about expensive restaurants. it s all about the skill and hard work that goes into producing its 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. and a note for any vegetarians watching. they eat a lot of meat, particularly pork. like a lot of it. huge amounts of it. i surrender to the pork. umbria is named after one of italy s most ancient people. their land locked homeland is right in the middle of the country. bordered in the west by us
the berlin wall had just fallen. all over east germany angry crowds roamed the streets, lashing out at symbols of communist rule. that night in dresden they found a target, the local kgb headquarters. a mob surrounded the building. as the hour grew later the crowd grew larger. inside peering through the curtains was a young kgb lieutenant colonel named vladimir putin. he was terrified that they were going to storm the building. putin was a junior officer. but the boss was away. he was in charge. the berlin wall in come down. police weren t going to help. and he called for instructions. desperate for help, putin dialed kgb headquarters in moscow. over and over again. finally one official told him simply, moscow is silent. and i think it felt like a deep betrayal to him. vladimir putin was on his own. he went down into the bowels of the building and fired up the furnace. he finds himself in the basements at a furnace shoveling documents as he hears demonstrations
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
perched-up hill towns and rustic cuisine. stop filming and just eat it. i m stanley tucci. italian on both sides and i m travel across italy to discover how the food in each of this country s 20 regions are as unique as the people and their past. [ speaking foreign language ] ummian food isn t about expensive restaurants or tricky techniques. it s all about the skill and hard twhoork goes into producing its precious raw ingredients. for instance owe r from innovative farmers and chefs preserving traditional ways of cooking this food from the lands and a note for vegetarians watching, umbrians eat a lot of meat, like a lot of it, huge amounts of it. i surrender. so the pork umbria is named after the umry, one of italy s most ancient people. their landlocked homeland is right in the middle of the country. bordered on the rest by its more glamorous neighbor tuscany, it s often overlooked and while the landscape here is similar, the culture is very different. less fancy,