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i ve only been to milan a few times, and always in passing. i ve never stayed here long enough to really get a sense of it. the first thing that strikes you about milan is its dynamism. grazie. no wonder espresso was invented here. i think i might need a few of these, just to keep up with the rhythm of the city. but do the hardworking milanese bring as much to the italian table as they do to the country s economy? 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. that s delicious! here in milan, the menu is nothing like you expect. up here in the north, forget about pasta and pizza. oh, my god. that s so beautiful. perfetto. this is the land of rice and polenta. polenta, in the ancient time, it was like the bread. people from south of italy call it polentoni. there isn t even a tomato in sight. this is amazing. and olive oil plays seco ....
Bought. but that was my job to yeah. what are you making? polenta. and what we do and this is a recipe of the house i don t know where it comes from. we put in the water piece of garlic. yeah. it will leave a fume flavor. yeah. and then you can yeah, it s nice. yeah. but you know a lot about the food of lombardy this area. polenta in the ancient time it was like the bread. you eat it warm with meat, if you re lucky, or you would have eaten with cheese or you would eat it just with butter. or my favorite dish as a child was polenta latte. warm polenta and cold milk. you know, people from south of italy call us from north of italy polentoni because oh, is that true, eh? yeah. usually your company would choose and in this case we have yeah, what is brasato, braised with wine, onion, carrots, celery. it s been cooked for, like, hours and hours. i really love my god it just falls ....
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