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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 ....
wow. so welcome to gacci. gacci. gacci, yeah. that s our oldest olive grove. and that s the first land my family bought a hundred years ago. really? so we started from here. we are the biggest organic farm of liguria. really? yeah, yeah, yeah, yeah. wow. and we are lucky because we are in this land. this land is the valley where this olive, the tudjoske olive, were created in 1600. the benedictine monks, they start like matching different species. yeah. and they invented, they created the tudjoske forest on the top. yeah. they make everything fresh and give a lot of flavor to the brown. right. and plus the sea wind that always coming up. even working with nature, the human effort is herculean. no harvesting machine can cope up here. ....
That s our oldest olive grove. and that s the first land my family bought a hundred years ago. really? so we started from here. we are the biggest organic farm of liguria. really? yeah, yeah, yeah, yeah. wow. and we are lucky because we are in this land. this land is the valley where this olive, the tudjoske olive, were created in 1600. the benedictine monks, they start like matching different species. yeah. and they invented, they created the tudjoske forest on the top. yeah. they make everything fresh and give a lot of flavor to the brown. right. and plus the sea wind that always coming up. even working with nature, the human effort is herculean. no harvesting machine can cope up here. miles of nets are laid to catch the falling fruit. and here you can see they are preparing the net for the picking. ....