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,
Italy s best loved cookery shows. it takes in all aspects of giorgio and his life on the farm, but the heart of the action takes place here in this very kitschen. on the menu is mialino corked in porkata style, but instead of a whole loin of pork we have a whole piglet and nothing goes to waste. [ speaking foreign language ] si.
Oh, marco s pepperoni magnifico. classic and old world pepperoni® on one pizza and a large is just $9.99?! the phrase “slice of heaven” comes to mind. marco s. pizza lovers get it. like 5 million others who come here each year i m could have here to assisi to pay tribute to italy s most relevant saint, francis. approaching the 13th century basil characters i report first time i came here as a young kid with my parents. being an art teach, my dad
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, 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 tanantino country, world of luscious red wine to meet a man who founded this 25 years ago. we re going to meet big george,
Of italy? is he like the quintessential saint of umbria? yes. umbria is connected to nature. that s why he s umbria. i could stay here all day, but it seems matteo s mind has wandered. which is your favorite food? it s hard to say. i do like salami. in italy, it s never long until someone talks about food, but here in umbria, everything comes back to pork. could you say it s like a religion. knowledge of roots in the saints of assisi and out here in the forest primeval. today is hunt day, and i ve been invited to tag along by claudio