>>> I HAVE DRIVEN TO ITALY QUITE A BIT.
PEOPLE DON’T REALLY STOP AT STOPLIGHTS THAT MUCH.
>> NO, NO, STOPLIGHT IS JUST A SUGGESTION.
>> THERE IS NOWHERE ON EARTH QUITE LIKE TUSCANY.
THE LAND IS IDEALIC AND THE ART IS DEVINE AND THE FOOD IS OUT OF
THIS WORLD. >> OH MY GOD.
IT JUST MELTS IN YOUR MOUTH. >> I AM STANLEY TUCCI, I AM
FASCINATED BY MY ITALIAN HERITAGE SO I AM TRAVELING
ACROSS ITALY TO DISCOVER HOW THE FOOD IN EACH OF THIS COUNTRY’S
20 ROOEJEGIONS IS AS UNIQUE AS T PAST.
IT IS THE HANDS OF THE ORDINARY PEOPLE THAT CRAFTED THE
INCREDIBLE FOOD HERE. >> IT IS LIKE CHRISTMAS IN YOUR
MOUTH. THIS IS A PLACE BUILT ON HUMAN,
MIND BOGGLING RICHEST AND INSANE AMOUNT OF BREAD.
I REALLY DON’T KNOW HOW THEY EAT THAT MUCH BREAD.
>> DELICIOUS BUT SO HOT. ♪
>> ALL GREAT LOVE AFFAIRS START SOME WHERE.
>> FOR ME, MY LOVE OF ITALY STARTED RIGHT HERE IN FLORENCE
WHEN I WAS JUST 12 YEARS OLD. >> DELICIOUS.
YOU HAVE TO TASTE THAT. >> LIKE THIS TARLTLETS FILLED
WITH RICE PUDDING. COME ON.
THE CAPITOL OF TUSCANY, IT WAS THE PLAYGROUND OF SOME OF THE
RICHEST FAMILIES ON EARTH, THEY BANKROLLED THE INCREDIBLE
EXPLOSION OF ART, SCIENCE AND ARCHITECTURE KNOWN AS THE
RENAISSANCE. >> I LOVE THAT.
JUST ABOUT ANYWHERE YOU TURN THERE IS SOMETHING INCREDIBLE TO
SEE. >> THE CHANCE TO LIVER AMONG
THESE TREASURES EVEN FOR JUST A YEAR LURING YOUNG FAMILIES FROM
SUBURBAN NEW YORK TO FLORENCE NEARLY 50 YEARS AGO.
MY FAMILY. >> MEET JOAN AND STAN TUCCI.
BACK IN 1972, WE MOVED HERE BECAUSE MY DAD WAS AS HIGH
SCHOOL ART TEACHER TAKING A YEAR OFF TO FOLLOW HIS DREAMS.
>> OMNIVOREH MY GOD, HOW INCREDI THAT?
>> MY DAD CAME TO STUDY FIGURE DRAWING AND SCULPTURES HERE.
>> WHEN YOU LOOK UP AND SEE THE PERSPECTIVE.
>> IT IS STAGGERING. >> I CAN’T SEE THAT FAR.
IT HURTS ME NECK. >> REALLY?
LAY DOWN. AT NEARLY 400 FEET.
THE DOMO IS STILL THE TALLEST STRUCTURE IN FLORENCE.
IT TOOK 16 YEESHARS TO BUILD. THE GENIUS ARCHITECT CAME UP
WITH THE WAY/LUNCH BREAK. THE GUYS WOULD HAVE TO COME
DOWN, THEY WOULD MAKE THE LUNCH AND HE WOULD LOSE ALL THIS TIME.
HE WOULD PUT OVEN UP THERE AND THEY WOULD COOK UP THERE, MAKE
THEIR LUNCH UP THERE. >> REALLY?
>> SUPPOSEDLY. MONEY WAS TIGHT ON OUR YEAR
ABROAD. OUR FAMILY LIVED IN SLIGHTLY
LESS GRANDER THAN THIS. IT IS A LOT CLEANER THAN IT USED
TO BE. >> VERY CLEAN.
>> NORTH OF THE CITY CENTER IN THIS BUILDING, NOT THE WHOLE
THING YOU UNDERSTAND. >> OUR APARTMENT WAS THOSE FOUR
WINDOWS? >> THAT WAS US ON THE END THERE,
RIGHT? >> YES.
>> IT WAS NICE. >> BUT YOU WOULD NEVER TRAVEL.
>> NOPE. >> YOUR PARENTS WHO CAME FROM
ITALY. >> DIDN’T WANT YOU TO GO TO
ITALY. >> RIGHT.
WORKED OUT. >> I THINK EVERYBODY ENDED UP
GETTING A GREAT DEAL OUT OF THIS.
>> IT CHANGED EVERYTHING. IT CHANGED EVERYTHING FOR ME
CERTAINLY. >> WHILE MY FATHER WAS STUDYING
ART, MY MOM WAS STUDYING SOMETHING JUST AS BEAUTIFUL.
THE LOCAL CUISINE. >> ONE OF THESE BECAUSE IT IS SO
BIG. >> NO, A LITTLE MORE.
>> I DIDN’T KNOW HOW TO COOK WHEN WE GOT MARRIED.
DIDN’T KNOW HOW TO BOIL WATER. >> WHILE SHE WAS HERE, MY MOTHER
WAS INSPIRED BY THE SPIRIT OF RENAISSANCE AND SET OUT TO
DISCOVER THE ART OF ITALIAN TOOK COOKING.
>> WHEN EVERYONE WAS IN SCHOOL, I WOULD LEARN TO MAKE DIFFERENT
RECIPES. I LOVED IT.
MY MOM FOUND THE KEY THAT UNLOCKS SO MUCH OF ITALIAN
COOKING. A SIMPLE COMBINATION OF CARROTS
AND CELERIES AND ONIONS, FRIED UP TOGETHER.
>> LOOKING GOOD, WHAT DO YOU THINK, STAN?
>> IT IS GOOD. >> THROW THE TOMATOES IN?
>> IT IS THE BASE OF COUNTLESS ITALIAN DISHES.
A TUCCI’S FAMILY FAVORITE CALLED SALSA MI ROSA.
WE NAMED IT AFTER OUR NEIGHBOR WHO SHOWED MY MOM HOW TO MAKE IT
ALL THESE YEARS. IT IS NUTRITIOUS AND FULL OF TA
MAYTOM TOMATOES
TOMATOES. I MAKE IT ALL THE TIME.
AND EVERY TIME MY MOM COMES TO VISIT, WHICH IS TOO OFTEN.
MINE STILL DOES NOT TURN OUT THE WAY HERS TURN OUT.
I DOCHBTN’T GET IT. >> I THINK THAT’S IT, STAN.
>> I THINK WE DID. NICE TO HAVE HELP.
I LOVE IT. IT IS FUN.
THAT’S MY HOBBY. I DON’T HAVE ANYONE TO COOK FOR
ANYMORE. I MISS MY GRANDCHILDREN,
REMEMBER? >> OH, DON’T.
>> YOU CAN MOVE TO ENGLAND. IF THIS SERIES DOES WELL.
THIS SERIES DOES WELL. >> WHICH SERIES?
THE ONE WE ARE SHOOTING RIGHT NOW.
>> I GOT NEWS FOR YOU. [ LAUGHTER ]
>> THE TIME WE SHARED IN FLORENCE CHANGED EVERYTHING FOR
US. >> FINALLY WE ARE HERE.
>> YES. >> AFTER YEARS SPENT IN THE HOME
OF RENAISSANCE, WE RETURN TO AMERICA AS A FAMILY REBORN.
>> SO DELICATE THIS SAUCE, TOO. YOU SMELL THE SWEETNESS OF THE
CARROT AND THE BUTTER. OUR EYES HAVE BEEN OPENED TO
SOME OF THE GREATEST TREASURES ON EARTH AND SOME PRETTY GOOD
FOOD, TOO. >> SO GOOD.
>> FOR ME IT WAS THE START OF A LIFELONG LOVE AFFAIR WITH ITALY.
>> CHEERS. >> CHEERS.
>> THANK YOU! >> THANK YOU, CHEERS.
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>>> THEIR ASTONISHING WEALTH MADE THEM THE MOST POWERFUL
FAMILIES ON EARTH BACK IN THE 1500s.
THEY BANKROLLED THE RENAISSANCE AND PAYING FOR ARTISTS AND
SCIENTISTS LIKE MI MICHAELANGELO AND AN
AND GALLILEO. >> PEOPLE COME HERE TO CREATE
NEW THINGS AND EXPERIMENT WITH SCIENCES AND ARTS AND FOOD AND
SPICES. >> LIKE A TASTE TANK.
>> EXACTLY. >> DANIELLE MURPHY IS SNEAKING
ME IN WITH AN AUDIENCE OF THE MOST POWERFUL MEDICHI.
HE LED THE FAMILY IN THE 1500s. IN THIS FRESCO UNDER GOING
RESTORATION, HE’S BECOMING SO POWERFUL, HE’S BECOME CROWNED
GRAND DUKE OF TUSCANY BY THE POPE HIMSELF.
>> HE MARRIED AN EXTREMELY WEALTHY WOMAN, THE SPANISH
PRINCESS. NOT ONLY SHE BRINGS A LOT OF
FAMILY BUT SHE BROUGHT A LOT OF NEW SPICES FROM THE NEW WORLD,
THE CHOCOLATE AND THE COFFEE AND PEPPERCHINO.
>> THAT’S WHEN THE TOMATOES ARRIVED?
>> COMPLETELY ALTER ITALIAN CUISINE.
>> COMPLETELY. >> THE ARTS AND THE IDEAS THAT
GREW HERE IN THE RENAISSANCE CHANGED HOW WE SEE THE WORLD.
THIS FAMILY ALSO CHANGED THE WAY THINGS TASTE.
IT MAY SEEM A LONG WAY FROM MICHAELANGELO TO THE T‐BONE YOU
ARE EATING. HE’S ACTUALLY A RENOWNED CHEF,
BORN AND BRED FLORENTINE AND A MASTER OF MEAT.
BACK IN THE 1500s, MOST PEOPLE WOULD NOT GET CLOSE TO CUTS OF
MEAT THIS GOOD. TUSCANY’S FAMOUS NEEDED A LOT OF
LAND THAT WAS HUGELY EXPENSIVE TO RUN.
OF COURSE THE MEDICCI DID NOT WORRY ABOUT THAT
. 500 YEARS LATER THANKFULLY, WE
DON’T NEED TO BE A GRAND DUKE TO ENJOY STEAKS THIS BIG.
FABIO WANTS TO COOK THE TUSCANY’S TRADITIONAL DISH, THE
MAGNIFICENT. >> GOOD?
>> AND IN CASE LUNCH IS NOT LOOK LOOKING WORTHY ENOUGH OF TEN
MEN, FABIO PICKS OUT ANOTHER CUT OF MEAT.
WE HEAD BACK TO THE DELI WITH FABIO.
OH, LOOK AT THAT. LOOK AT THE FLOUR.
WE HEAD UP TO HIS HIGHWAYDE AWAY THE ROOF WHERE HE DOES HIS
COOKING. OH MY GOD.
COME ON. WE ARE STARTING WITH THE BEEF.
THE MEDICI’S FAMILY FAVORITE. THIS CATTLE HAS GRAZED THE
TUSCANY TUSCANY’S FIELD FOR 2,000 YEARS.
THEY’RE SUCH HIGH QUALITY THAT WE ARE EATING IT RAW
. >> OH MY GOD.
>> THE BEST SUSHI I EVER HAD. AND NOW THE MAIN EVENT
. >> HE’S DOING NOW IS THIS IS THE
SECRET. >> FAMILY’S SECRET BESIDES
EXCESSIVE AMOUNT OF SALTS SO THE LITTLE WHISKS OF OLIVE BRANCH
LIKE THIS IN THE FIRE. SO YOU ARE GETTING THE ANYWAY
VOR OF THOSE OLIVEFLAVOR OF THOSE OLIVE BRANCHES.
DURING THE RENAISSANCE, THE MEDICI HANDED OUT ROAST BEEF TO
COMMON PEOPLE AND THEY KEPT THE AMAZING MEAT FOR THEMSELVES.
THIS ONE ACTUALLY COMES FROM THE SAME AREA WHERE THE MEDICI
FAMILY ORIGINATED. >> OH JESUS.
THIS IS LIKE NO STEAK I HAVE EVER EATEN.
IT IS BOTH CRISP AND DELICATE AND THE SMOKE CARRIES WITH IT
THE TASTE OF THE LAND. GOD DAMN IT.
IT JUST MELTS IN YOUR MOUTH. IT IS WHAT MAKES THE REGIONAL
COOKING OF ITALY IS SO MUCH MORE THAN A TASTY MEAL.
# THE PALATE IS THE ORIGIN THAT
CONNECTS ITALY
. >>
THE HOST HEADS OUT TO THE SPECTACULAR HILLS AND TELLS YOU
HOW THE MEDITERRANEAN SUN BLESSEDBLESS
BLESSED TUSCANY FOR 3,000 YEARS.
I AM NOT GOING TO DO THAT. I AM GOING ON A GOOD OLD FASHION
BAR ROAD. WHEN I SAY OLD FASHION, I MEAN
LIKE THE RENAISSANCE. >> I AM GOING TO MEET A FRIEND
OF MINE, ELIZABETH WHO’S A RENAISSANCE SCHOLAR.
SHE’S INCREDIBLY BORING BUT WE’LL MAKE IT THROUGH.
MY GOD, I CAN’T BELIEVE YOU CAME.
HI. >> HOW ARE YOU?
>> GOOD TO SEE YOU. >> NICE TO SEE YOU, TOO.
THIS LITTLE BAR HAS JUST REINTRODUCED TO 500 YEARS OLD
TRADITION. IN 1559, OUR OLD FRIEND, DECREE
THAT WEALTHY FLOURENTINE CAN SEL THE WINE.
SO THE FAMILY HAD TO RESTART A BUSINESS AND TO DO SOMETHING
DIFFERENT AND NOT JUST TO REDUCE WINE.
IT BECAME GREAT BUSINESS FOR THAT MOMENT FOR MANY FAMILIES
BECAUSE IT WAS FROM PRODUCERS TO CONSUMERS.
>> RIGHT. >> NO MIDDLEMAN.
>> YOU WOULD BUY NOT BY THE GLASS.
SOMETIME THEY WOULD PLACE A FLASK ON TOP.
>> I REMEMBER THESE THINGS, YOU KNOW WHERE YOU PUT A LITTLE
STATUE OR SOMETHING. >> YEAH.
>> EXACTLY. LET’S ORDER SOME WINE.
>> DO I PULL THIS? >> OH, IT IS A BELL.
>> YEAH, IT IS A BELL. WOULD SOMEONE COME?
>> ROUGHLY SLOW. >> OH, HI.
>> WONDERFUL. HOW ARE YOU?
>> WHO ARE YOU KIDDING? >> THANK YOU SO MUCH.
OH, THAT’S GOOD. I ALWAYS THOUGHT WINE TASTED
BETTER WHEN IT COMES THROUGH A WINDOW.
>> YEAH. YOU GOT ANOTHER WINE?
>> YEAH, IT SEEMS TO BE EMPTY. >> OH, HOW ARE YOU?
>> 500 YEARS AGO, EVERYONE WAS ENCOURAGED TO DRINK AT LEAST A
LITER OF WINE A DAY. NOT FOR THE WINE’S MAKER PROFIT
BUT FOR HEALTH REASONS. >> TELL ME EVERYTHING ELSE YOU
KNOW. SOME PEOPLE NEEDED TO BE MORE
HEALTHY THAN OTHERS. DID YOU KNOW WHEN YOU WERE
PREGNANT, YOU COULD HAVE WINE AT ANY TIME?
>> YOU COULD HAVE WINE ANY TIME IF YOU WERE PREGNANT?
>> HEY, MY MOTHER DID THAT, TOO. >> REALLY?
SORT OF LIKE THE OPPOSITE OF TODAY.
>> YEAH. >> OKAY.
COME ON. >> THIS COULD BE A DISAPPOINT
DISAPPOINTINGLY SHORT WINE ‐‐ WINE ‐‐ THESE LITTLE WINE
WINDOWS DON’T EXIST ANYWHERE OUTSIDE OF TUSCANY, ANOTHER
EXAMPLE OF RENAISSANCE’S GENIUS. >> THERE ARE NOT TOO MANY OF
THEM. >> YEAH.
>> AND COMPLETELY BY CHANCE THAT WE COME ACROSS ANOTHER.
>> THE SIGN WOULD BE FROM WHEN? TUCCI.
>> THE LITTLE DOORS OF PARADISE. >> YEAH.
>> HI, HOW ARE YOU DOING? THERE YOU ARE AGAIN.
HOW ARE YOU? >> THANK YOU SO MUCH.
CIAO. >> TO END THE OOERCHEVENING, WE
OUT FOR THE LOCAL VINE. VISANTO.
>> TUSCANY’S TRADITION, INTERVENE SOMETHING.
>> IT IS LIKE CORNER OR ANGLE. >> OH, ANGLE, IS THAT WHAT IT
MEANS? >> SWEET AND CRUNCHY AND HEAVY
DELIGHT. MAYBE TOO HEAVY.
ANYTHING THAT ENDS IN ‐TUCCI, I LIKE.
>> YOU ARE SO FUNNY. >> THAT’S THE END OF THA
>>> TUSCANY MAY BE RENOWNED FOR INCREDIBLE NEED FOR WINE WINEFIN
>> SO YOU WANT TO SHOW ME SOME BEANS?
>> THE BEST ARE SOFINI. THESE KINDS OF BEANS YOU DON’T
NEED TO PUT IN THE WATER BEFORE COOK IT.
>> WE DON’T HAVE TO SOAK THEM. >> IT MEANS ‐‐ BEANS EATER.
>> NOW YOU ARE GOING TO MIX IT ALL UP.
>> OKAY. >> THE COOKING IS REALLY VERY
POOR, SIMPLE COOKING. >> YEAH.
>> THAT’S TRUE. >> I READ THAT DURING THE
RENAISSANCE. >> THE WEALTHIER PEOPLE WOULD
HAVE BEANS WHERE AS THE POORER PEOPLE WOULD HAVE BEANS AND SOME
KIND OF SOUP AND SOME BREAD AND THAT WAS IT.
>> YEAH. >> WE USE WHAT WE HAVE.
IT IS SOMETHING ABOUT THE CHARACTER OF THE TUSCANY PEOPLE.
>> I REMEMBER WHEN I WAS A KID WE CAME HERE AND WE TASTED THE
BREAD AND I WAS LIKE THIS IS TERRIBLE, THE WORST THING I HAD
IN MY LIFE. WE NEVER GOT USED TO IT.
>> SEEING THESE BASIC INGREDIENTS HERE IN THE CITY
MARKET IS ONE THING. THE ONLY WAY TO TRULY UNDERSTAND
TUS TUSCAN’S POOR FOOD IS TO GET OUT
OF THE CITY AND GO INTO THE BEAUTIFUL COUNTRYSIDE.
>> IS IT AMAZING WHEN YOU LOOK AROUND?
>> YOU REALLY DON’T SEE A CONTEMPORARY BUILDING FOR MILES.
>> LOOK AT THAT. >> I AM FOLLOWING THE RIVER, 50
MILES SOUTH OF FLORENCE TO A SMALL
SMALL VILLAGE WHERE I HAVE BEEN INVITED TO A WHEAT FRESH
FESTIVAL, TO PONTE BURANO. THE GRAIN OF WHEAT ARE SHAKEN
LOOSE SO THEY CAN BE GROUND DOWN.
A LOCAL TEACHER ORGANIZES THIS
EVENT.
>> TONIGHT THERE IS A HUGE FEAST FOR THE VILLAGE.
THEY’RE COMING TOGETHER TO GIVE THANKS FOR THE GOOD TIMES IN
THIS REGION THAT WAS ONCE RAVAGED BY FAMILIES AND FARMERS
WERE TREATED AS INDENTURE SERVANTS UNTIL RECENTLY.
>> THIS IS A WORLD WAY WAY FROM THE HUGE STEAKS AND FINE WINE OF
FLORENCE. THE PEOPLE HERE COOK WHAT THEY
GROW. AFTER THE HARVESTING AND THE
WHEAT, WHAT THEY ARE LEFT WITH IS BREAD.
>> OH. >> LOTS AND LOTS OF BREAD.
>> SO HERE THE DOWUGH IS RISING AND YOU COOK IT.
>> OVER IN THE KITCHENS, SOME OF THE 200 VILLAGERS ARE HARD AT
WORK PREPARING THE FEAST. HERE TOO, BREAD IN THIS ROOM AND
PRETTY MUCH EVERYTHING. >> WHAT ARE THEY MAKING?
>> OH, THE GANDER. OH MY GOD.
IT IS DELICIOUS BUT IT IS SO HOT.
>> I GO OUT BACK AND DISCOVERED WOOD FIRED OVENS FULL OF
ROASTING GAS. THESE MALE GEESE WERE ONE OF THE
FARM ANIMALS WHERE PEASANTS ALLOWED TO GROW THEMSELVES AND
DID NOT HAVE TO SAVE WITH THE LANDLORD.
THE SMELL IS INCREDIBLE. >> COMEN.
>> IT IS LIKE CHRISTMAS IN YOUR MOUTH.
>>
WOW. WELL, YOU ARE A GREATGREAT COOKS
OVER THE CENTURIES, THE FOOD OF THE WORKING PEOPLE HERE IN THE
TUSCAN SIDE DEVELOPS INTO THEIR OWN CUISINE.
IT IS NOT A SHOWY. IT IS ONE THAT’S JUST GLORIOUS
AS THE LANDSCAPE FROM WHICH IT COMES.
>>> MY NIGHT AT THE WHEAT FESTIVAL AS REMINDED ME OF THE
OBSESSION THAT TUSCANY HAS WITH BREAD.
IT IS A LOVE THAT ECHOED THROUGH THE AGES AND THERE ARE RECIPES
THROUGH EVERY STAGE OF A LOAF’S LIFE.
THE BEST ONES ARE SAVED FOR THE ADVANCED YEARS WHEN BREAD IS OLD
AND STALE. THAT’S WHEN TUSCAN COOKS GET
REALLY CREATIVE. >> HERE WE ARE.
>> YEAH. >> VERY EXCITING.
I AM HAVING LUNCH AT ONE OF MY FAVORITE RESTAURANT IN FLORENCE.
I AM JOINED AGAIN BY A LOCAL FOOD EXPERT PROFESSIONAL.
THIS PLACE SPECIALIZES IN POOR FOOD.
THEIR RECIPE IS SO HEAVENLY, I AM SURE WHERE ALL BREAD CHOOSE
TO COME UNDONE. MARCO MARCELLI IS THE
RESTAURANT’S OWNER. >> WE HAVE TOMATO AND BREAD
SOUP. THE BASE IS OLIVE OIL AND
GARLIC. IT SOUNDS VERY SIMPLE.
THE CREAM OF THE TUSCAN’S DISHES IS THE PANCINELLA.
TUSCAN BREAD SOAKED IN VINEGAR AND ONIONS AND TOMATOES.
>> IT IS REALLY GOOD. ONE OF MY FAVORITE THINGS AND I
MAKE IT FOR MY KIDS. JUST EAT IT LIKE IT IS ICE
CREAM. >> GOOD TOMATOES AND GOOD TUSCAN
BREAD. I MUST PREFER TUSCAN BREAD
COOKED ON DISHES LIKE THIS BECAUSE ON ITS OWN IS QUITE
BLAND. IT ACTUALLY TASTES LIKE CARD
BOARD BECAUSE IT IS UNSALTED. >> THEY’RE WILLING TO SPEND
MONEY TO OTHER PEOPLE BUT NEVER GIVE MONEY TO PEASANTS AND EVEN
TODAY. >> NOW THE IDEA THE BREAD CAN
STAY FOR A LONG TIME. WITH THE SALT, WE CAN DRY.
>> THE MOST CONVINCING ONE IS WE DON’T WANT TO GIVE MONEY TO THE
PEASANTS. >> IT IS ONE OF THE GREATEST
DISHES OF TUSCAN’S FOOD. GIVING OLD BREAD NEW LIFE BY
USING FRESH TOMATOES BY CREATING SURPRISINGLY REFRESHING SALAD.
KNOWING MY LOVE OF FOOD AND ART, DANIELLE INVITED ME TO A
FESTIVAL THIS EVENING, A VERY FANCY FESTIVAL.
THE ONE THING THAT EVERYBODY HAS IN COMMON IS FOOD.
>> YEAH. >> THIS EVENT IS ABOUT AS FAR AS
YOU CAN GET FROM THE WHEAT FESTIVAL.
HERE FLORENCE’S RICHEST FAMILIES HAVE GATHERED TO TELL THE CITY’S
TALENTS FROM CHEFS TO MUSICIANS AND ARTISTS HOPING TO FOLLOW IN
THE FOOTSTEPS OF LEONARDODALEONA VINCI AND MICHAELANGELO.
>> SHE KNOWS ME TOO WELL. >> INTERESTING.
>> IT IS A VERY SOPHISTICATED FORM OF PANZANELLA.
>> BUT IT TASTES LIKE PANZANELLA.
>> NOW IT IS TURNING INTO THIS SOPHISTICATED FOAM.
>> YOU SEE THE PAST WE REDISCOVERERED.
REDISCOVERED REDISCOVERED.
>> A LITTLE RENAISSANCE AND A LITTLE FUTURE.
>> AFTER TASTING THIS NEW VERSION OF PANZANELLA, WE FOUND
THE CHEF THAT CREATED IT. A BRAND NEW RESTAURANT THAT
REAIMAGINES REAIMAGINES TUSCANY’S RURAL FOOD
IN THE HEART OF THE CITY. >> THE DISHES WE DO IS TAKE
TRADITIONAL DISHES AND RECIPES AND THEN ADD SOMETHING NEW.
WE ARE 30 YEARS OLD SO WE WERE REALLY YOUNG.
>> THESE YOUNG CHEFS ARE SEEING OLD TUSCAN DISHES WITH NEW EYES.
>> THANK YOU SUSCAN DISH. BASICALLY MADE WITH SIMPLEST
INGREDIENTS. ONIONS
ONIONS, TOMATOES AND BREAD AND CUCUMBERS.
>> OLD BREAD. >> RIGHT.
YOU ARE TAKING IT TO ANOTHER LEVEL BY FOAMING IT.
>> IT BECOMES VERY LIGHT. BUT, STILL KEEPING THE FLAVOR OF
THE PANZANELLA. >> NOW WE FINISH WITH THE BASIL
AND A COUPLE OF DROPS. EXTRA VIRGIN OIL.
>> IT IS REALLY FRESH. >> IT IS LIKE THE PERFECT KIND
OF APPETIZER, IS IT? >> EXACTLY.
>> WOW. YOU HAVE TAKEN TOMATOES TO A
WHOLE OTHER PLACE AND THE SIMPLEST DISHES TO A WHOLE OTHER
LEVEL. >> THIS SALAD, IT DOES NOT GO TO
WASTE TO FLORENTINE, IT IS GREAT TO SEE THESE FLAVORS INSPIRING A
NEW GENERATION, MAKING EXCITING FOOD THAT LOOK
>>> THE FOOD OF RICH CITIES AND THE POOR COUNTRYSIDE ARE THE TWO
GREAT PILLARS OF TUSCAN CUISINE. BUT WHAT UNITES THEM IS A FLASH
OF FRESH SEA BREEZE BLOWING IN FROM TUSCANY’S FABULOUS
COASTLINE. I HAVE COME TO THE CITY OF
LOVERNO. IN THE STATE 16th CENTURY, IT
WAS TURNED INTO ONE OF THE GREAT TRADING PORTS OF ITALY WHERE
TUSCANY WELCOMED THE WORLD. CHEF IS NEVER HAPPIER THAN WHEN
HE’S HERE WITH FRIENDS AND FAMILY.
>>> DURING THE RENAISSANCE, MIGRANTS WERE ACTUALLY
ENCOURAGED TO SETTLE IN LOVERNO AND ITS REPUTATION AS A FREE
THINKING WELCOMING CITY BY THE SEA DREW PEOPLE FROM EUROPE AND
BEYOND. IN THE TOWN CENTER IS A TINY
CENTER THAT OPENED IN 1959 AND SELLS JUST ONE THING KNOWN AS
THE CAKE. IT IS A PANCAKE MADE FROM CHICK
PEA FLOUR. IT IS A LOCAL INSTITUTION,
SERVING UP THE CAKE IN, WHAT ELSE, A HUGE HUNK OF BREAD.
>> I’LL GO FROM THIS SIDE HERE. THIS IS GOOD.
I LIKE THIS. THIS IS ABSOLUTELY DELICIOUS.
AND HE SAYS THAT HE MAKES IT BECAUSE HE LOVES IT.
HE MAKES IT AT HOME, BUT HE CAN’T MAKE IT AS GOOD AS THIS.
>> YEAH. >> AFTER THAT LITTLE APPETIZER,
WE HEAD UP TO THE HOUSE OF ONE OF FABIO’S FRIENDS IN THE HILLS
ABOVE THE TOWN. HE’S GATHERED TOGETHER THE
INGREDIENTS FOR A CLASSIC. HE’S MAKING A FISH STEW.
>> THIS IS A FAKE CACCIUCCO. I NEED TO KEEP MY VOICE DOWN SO
THE NEIGHBORS DON’T HEAR, BUT IF YOU ARE NOT FROM LOVERNO, YOU
ARE NOT SUPPOSED TO BE MAKING THE STEW.
THERE IS ALWAYS THIS SORT OF BATTLE ABOUT WHETHER YOU ARE
FROM HERE OR FROM THERE OR FROM THERE, WHATEVER YOU ARE MAKING,
RIGHT? YOU CAN MAKE THE SAME THING BUT
YOU CAN’T CALL IT ‐‐ AND IT’S MAYBE A LITTLE BIT DIFFERENT.
>> YEAH. >> IT IS A RICH FISH STEW THAT
DATES BACK 500 YEARS. IT IS THE WAY THE FISHERMEN
WOULD USE UP WHATEVER THEY HADN’T SOLD THAT DAY.
HE’S USING THIS REALLY BEAUTIFUL FISH.
HE’S ALSO USING LOBSTER, WHICH IS NOT A POOR FISH, OBVIOUSLY.
SO HE’S TAKING THIS AND SORT OF AMPING IT UP A BIT.
>> LIKE SO MANY ITALIAN FISHES, THE BASE OF FABIO’S STEW IS THE
TRUSTY TOE MATTMATOE. SCHOLARS DATE THEIR ARRIVAL TO
THE NOBLE MARRIAGE. LEGEND SAYS THAT IT WAS BROUGHT
BY NEWCOMERS FLEEING OPPRESSION.
THEY WERE A POPULAR INGREDIENT I DON’T THINK THE JEWS OF SOUTHERN
EUROPE. UNLESS YOU WANT.
YEAH. YEAH.
I THINK SO, YEAH.
AS THE INCREDIBLE SMELL DRIFTS OUTSIDE, FABIO’S FRIENDS TAKE
THEIR SEATS. >> THE DENSITY OF THAT FLAVOR IS
JUST ‐
‐ >> FABIO MAY NOT BE FROM
LOVERNO, BUT HE CAN DEFINITELY COOK CACCIUCCO.
THESE ARE INGREDIENTS ROOTED IN THE POOR FISHING COMMUNITY AND
IN LOVERNO’S IMMIGRANT PAST. IT IS A PART OF THE HISTORY ON A
PLATE. AND FABIO IS NOT FINISHED.
IN TRUE TUSCAN TRADITION, CREATIVITY IS EVERYTHING.
AND NOTHING GOES TO WASTE. SO HE WHIPS UP A SECOND COURSE
WITH THE LEFTOVER SAUCE. >> YOU HAVE ALL THE FLAVORS OF
THE SEA. OTHERWISE, WHAT WOULD YOU DO
WITH THAT BEAUTIFUL SAUCE THAT HE HAD LEFT.
IT ONLY MAKES SENSE. BEST THING IN THE WORLD.
I FEEL VERY LUCKY THAT MY PARENTS FOLLOWED THEIR HEARTS
AND MOVED US ACROSS THE WORLD FOR A YEAR WHEN WE WERE JUST
KIDS. I SAW HOW THE FOOD OF BOTH RICH
AND POOR CAME TOGETHER IN THIS CORNER OF ITALY THAT’S LIKE
NOWHERE ON EARTH. AND NEARLY 50 YEARS LATER, I