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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 sagrant ....
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 a ....
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 ....
anything not to be in the projects. i grew up in one of the roughest neighborhoods in washington, d.c. now i m a master sommelier. one of less than 300 in the world, but i do it my way there is a lot in the wine industry to take seriously. the wine is one of them, i think. even though most kids like me don t have much of a chance, i got out. moved away to culinary school and left my old life behind me. this is my chefs table moment. but i wanted to come back to d.c. so this is like a very d.c. thing. that s what makes it delicious. to reconnect with my family. how many more eggs do you need? topaz mccoy, annoying me for 39 years. and seek out a side of the city just below its surface. that smell, huh? nothing like it in the world. i haven t been on this street in over ten years. this is nuts. am i the only person here from d.c., born and raised? it s a journey, man. i m excited how excited you are. i love eating great food. it s like a good old time. i ....
[ 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 its precious raw ingredients. from innovative farmers to noble hunters. and let s not forget the chefs and butchers preserving the traditional ways of cooking. and a note for any vegetarians watching. umbrians eat a lot of meat, like particularly pork. like a lot of it. huge amounts of it. i surrender. to the pork. umbria is named after the umry, one of italy s most ancient peoples. their landlocked homeland is right in the middle of the country. bordered on the west by its more 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 re like flames, aren t they? i m heading deep into the heart of sagrantino territory, umbria s luscious wrld-renowned red wine, to meet ....