umbria s answer to fine dining. this is incredible. the twins and this farm. bon appetito. bon appetito. really encapsulate italy s heart and its strong independent culture, embracing the past and the future, always on its own terms. and given that, you have to agree with big george. viva umbria, viva that cucina italiana, viva noy. thanks, my man. my story, it s complicated. but i wouldn t change a thing. when i was 13, i got a job working at mcdonald s just to be able to buy tennis shoes. mama didn t want us to move to the projects.
City and that s the message that the pope wanted to send to those. he s silencing them. yeah. this breakoff reached a break crop in 1440 when pope paul hit perugia where it hurt. he had to know that one of the most popular foods in umbria and in perugia are salami. prosciutto and salami. he used his hall you know how they put aputs a tax on the salt. that was the last straw. the papal army crushed the people in the very streets and the pope built a fortress smack in the middle of the town who show the people who was boss, but that didn t stop the presumingians. their spirit of resistance lived on with a cunning culinary plan,
that s too much. georginoe s loving preparation of the very best fresh ingredients and the alchemy of the slow cook of the wood fire have turned this dish into something really quite spectacular. that means? si, si. oh, my god. it s so good. viva porko. viva umbria. you should stop filming and just eat it.
i m scouring are umbria s forests for the backdrop of this medievalch city with snow capped peaks. it s a place torn apart by the volatile fault line that runs beneath t. a series of disastrous earthquakes have battled the area. the most recent in 2016 demolished the city center. six years on, locals are still debating how best to rebuild without changing the town s historic character. still standing amongst the rubble, however, is one tradition that s been synonymous
That s perfect. these two generations of umbrian women are a force of nature, and they do their ancestors and the boar proud. i would like to make a toast. stop i m going to make a toast to you. [ laughter ] thank you so much, claudia, for taking us i m not going to say it in italian. in englasi. thames so much for taking us all on the hunt today and for all of you, it was a great experience and congratulations, yeah. cheers. thank you, thank you. thank you. thank you so much. thank you: cheers. the ragu is rich and comforting and tastes all the better after a day out in the woods. i think if umbria itself had a flavor, this dish would be it.