by the covid pandemic. but i ve arrived during a brief moment of normality when lockdown has been lifted restaurants are filling up and masks are optional outside. bologna is an ancient university town the oldest in the western world brought to life by students flaunting their youth. this bread is an aphrodisiac. i m all alone in a hotel. why would i want to do that? this place is rich and its food is famous. some bold souls whisper that it s the best in italy. [massimo] smell, smell, smell! the smell is unbelievable. 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. anger, religion, and death in one pasta. it has everything in it. i m here to discover why this place is home to the gastronomic superstars of the nation s food. [nicola] this is made with love. .and how an obsession with perfection. [woman] every cut is perfect. .drives its producers
this bread is an aphrodisiac. i m all alone in a hotel. why would i want to do that? this place is rich and its food is famous. some bold souls whisper that it s the best in italy. massimo: smell, smell, smell! the smell is unbelievable. 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. anger, religion, and death in a pasta. it has everything in it. i m here to discover why this place is home to the gastronomic superstars of the nation s superstars of the nation s food. nicola: this is made with love. .and how an obsession with perfection. woman: every cut is perfect. .drives its producers. will you marry me? and people here really know how to wait for the best things in life. massimo: slow, slowly, slowly arrive at the point of excellence. and because they ve waited. man: 25 years old. whoa! it really is good. so good! oh my god! i
world brought to life by students flaunting their youth. this bread is an aphrodisiac. i m all alone in a hotel. why would i want to do that? this place is rich and its food is famous. some bold souls whisper that it s the best in italy. massimo: smell, smell, smell! the smell is unbelievable. 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. anger, religion, and death in one pasta. it has everything in it. i m here to discover why this place is home to the gastronomic superstars of the nation s food. nicola: this is made with love. .and how an obsession with perfection. woman: every cut is perfect. .drives its producers. will you marry me? and people here really know how to wait for the best things in life. massimo: slow, slowly, slowly arrive at the point of excellence. and because they ve waited. man: 25 years old. whoa! it rea
oh my god! if one goes to heaven this is probably it. alright let s go get some. we re homing in on the cold cuts. mortadella. mortadella? one can t have too much mortadella in this life. this city has always been a multicultural melting pot and this finely-ground pork sausage definitely has some german influences cooked into it. two hundred grams. two hundred grams, yeah which is a lot but. i m starving, you re starving too. i m starving. spiked with peppercorns and pistachios, mortadella is also beautifully bejeweled with white polka dots of sweet fat from pigs throats. back in the 17th century mortadella became one of the earliest protected products with an official decree from the church outlining the recipe and ingredients. ciao, buongiorno. buongiorno. this osteria dates back to the 15th century. really? you could buy wine but not food. so it was only to meet people. they play cards they talk about politics.
We re gonna eat something. but it s lunchtime and he knows the best deli in town. so, i m saying nothing. oh my god! if one goes to heaven, this is probably it. alright, let s go get some. we re homing in on the cold cuts. mortadella. vendor: mortadella? one can t have too much mortadella in this life. this city has always been a multicultural melting pot and this finely ground pork sausage definitely has some german influences cooked into it. 200 grams. 200 grams, yeah, which is a lot. but i m starving, you re starving. i m starving. spiked with peppercorns and pistachios, mortadella is also beautifully bejeweled with white polka dots of sweet fat from pigs throats. back in the 17th century mortadella became one of the earliest protected products with an official decree from the church outlining the recipe and ingredients.