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tv   Stanley Tucci Searching for Italy  CNN  May 8, 2022 6:00pm-7:00pm PDT

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best of all, prop a won't raise your taxes. vote yes on prop a for fast, safe, reliable transit. ♪ >> if you strap on your skis in the alps and head straight down the mountains, you'll find yourself in the fertile plains of piedmont. this region tucked into the northern corner of italy is a wonder, offering up some of the best produce in the world, from exquisite white truffles to rice for risotto and the finest wines. >> it's incredible how really you put it in the glass and in ten minutes it's changed completely. >> the people here are fueled by
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passion and ambition. >> magical. >> they just don't like to shout about it. oh, my god. i'm stanley tucci, i'm italian on both sides, and i'm traveling across italy to discuss how the food in this country's 20 regions is as unique as the people and their past. >> it resurrects a dead person. >> reporter: piedman is a place that's innovate. i he has to be a little crazy. here you have to expect the unpecks the. >> and in to come at things a little differently, to honor its real traditions. >> no, no, no. ♪ ilitily has a reputation for
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cove, but it's taken to another level in turin. its graceful squares and emgant buildings are the perfect set togglinger over something potent and warming. if you squint, you can even imagine yourself in paris and that's no accident. turin is the capital of piedmont, a region in the extreme northwest of italy directly on the border with france. having such a larger than life neighbor has left its mark. french ideas, customs and food are everywhere. >> born of junipero. >> bongiourno. >> if there's a drink that sums it up, it's this. it's a potion that has been all the rage since the 1760s. can i put are my spoon in it? >> i know that sounds like a naughty question. >> no. >> that's really good. it's in three lawyers,
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chocolate, cream, different temperatures. >> the french may have introduced chocolate to turin but only italians could find a way to suspend three ingredients like this. >> this packs a powerful punch, just the stuff to fuel revolutions. one of the greatest fans was a 19th century turin aristocrat with a big idea. ♪ food writer and local historian paolo vittari has agreed to fill me in on the details. >> so good to see you. >> well, we have had a nice day for it. >> so, tell me about that guy. >> he was the politician behind the italian unification. >> before upification, modern italy as we know it didn't exist. instead, it was a patchwork of dukedo "ms." and kingdoms, the spanish yoelg the south and the austrians the northeast.
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the kingdom of sardinia that ruled piedmont led the fight to throw out the foreign powers and build an issue. >> turin backes its first cap many are or something like to. >> something like that. turin may have lost out to rome in the last run but during the time as its capital it. >> these used tonight very first it nap parliament. >> and cavor, the country's first prirnlgs had good rone to choose this location. >> come on, he had the favorite restaurant. hook at the distance be. >> that's no more than 30 yards. i see we have the same priorities. >> restaurant del cameo first began serving and now has been
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locked every since. >> there's a wonderful chinese question around the corner there. luck lit staff caught up with us. welcome to versailles. isn't it? it's a time warp. >> every day you used to have headlines grand there you could see his assistant was waving his handkerchief from the balcony which was the signal that you had to go back to the office. >> because he would just stay for hours. >> my agent does that, too. >> here, tradition is everything, but the head chef has made it his mission to drag this historical landmark in it 21st century while still
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preserving what things this so unique. imagine, fall. >> geez. [ speaking [ rang wage. >> matteo is not your typical chef. >> i can see that. [ speaking foreign language ] >> okay. enjoy. >> froi gras isser is wfd a typically italian vegetable, black kale. >> wow. i don't have anything to say. it's incredible. an incredible mixture of flafrks the acidity, the sweetness.
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>> it's -- matteo's new teak pulls into it your continue's sheet crowds. he was a friend of aristocratic french food, and he also loved regional dishes. his favorite was a stew made from the cheaper parts of animals. >> hello. [ speaking foreign language ] >> veal brain. >> yeah. >> the -- >> the balls. >> all right. >> rp in the middle of the mr. chairman. >> where is this one? besides foy gross.
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financier is feasted with this --. ch [ speaking language ] mr. speaker >> less go. >> first up, traditional financier. this is really delicious and dell vass >> you think it's going -- he was grown up with french father, but in the end he couldn't
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recognize. >> now matteo's reinvent . i who is afraid of the crest californias, why you inform to say i love awful, i do, even i was like -- it is real, really delicious. that did any. >> in these dishes that carer loved, we fine the kint ghiks of the libby owes little r. >> our amazing. >> thank you so much. >> you'r e incredible.
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piedmont has many firsts to its name, the birthplace of modern italy and turin was its first capital, but now i'm going to explore another first, a food first. >> so i'm heading to the university of gastromonic sciences which is run by the slow food movement. the genesis of the slow food movement was when they opened a mcdonald's at the spanish steps in rome in the 1980s and a group of people protested and that was the beginning of the movement. it the has, without question, significantly changed the world of food as we know it.
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>> the campus is an hour south of turin and when i say small, it's small, like tiny. >> could we go on smaller streets? >> it's like a test. >> what an amazing spot. this is clearly not your average college campus. students get to study in a 19th century gothic palace originally built for piedmont's royal family. ♪ >> all right. let's go. bon johno. >> i'm meeting carlos, the found err of the university and the creator of the slow food movement. you might say a real life cape crusader.
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[ speaking for language ] voy food's mission is to fight against bland, industrialized food. the university teaches the value of regional specialties from olive oil to wine. it's all before savoring food, drink, company, the wonderful ritual of eating. ♪
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i've come back to turin to see slow food's philosophy in action and understand the movement's wider impact across this region and beyond. >> hi. >> him. nice to meet you. >> hi. >> hello. >> elizabetha. >> elizabetha. >> piola is a family-run business. elizabetha does the running. today they are making a specialty, a warm sauce made in a anchovies and garlic that you dip vegetables into. it was a dish a few years ago that was in danger of disappearing from restaurants? it's a traditional dish and now everyone wants to eat something that's very traditional. >> is that because of the slow food movement.
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>> i've been told elite bet is the best in town. where did it come from? >> it was from poor people. >> it gives an incredible flavor, too. >> and incredible death? >> yeah. the garlic almost kills everyone: >> well, it wouldn't be the first time that i ended up wreaking of garlic, the crew will just have to make the most of it. >> si, si. >> [ speaking foreign language ] >> i noticed. i don't think there's any more
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left in the ocean. >> it's very particular dish. you can find it in piedmont but not in every other restaurant. >> sorry. >> it res flects a dead person. >> you just like to put some informing. >> finished. mother, already. >> elizabetha cooks everything fresh every day and embracing the traditional also means doing without modern appliances. >> i love it actually. >> ah. ♪
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are. >> oh, my god. that is amazing. >> si. >> if i smell of garlic, i don't care. well i'm star vinagre. is the -- the request classic, a slightly unusual combination of veal and tuna and caper sauce. meat-filled ravioli bathed in receipt offing juices. >> oh, my god.
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wow. >> and timely the local specialty, roasted shoulder of views. >> it's in. -- >> this is so good. >> you are very kind. >> well, i'm not kind. i'm being kind. >> in piedmont traditional foot is here -- she could be. p parse ♪ ♪ we move with presence. from our creative style... to our thoughtful innovations. empower your presence in the all-new lexus lx 600.
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throughout the next 10. through projectup, comcast is committing $1 billion so millions more students, past... and present, can continue to get the tools they need to build a future of unlimited possibilities. what pizza is to naples risotto is to pied president. half the rice grope in the country comes from this region. it thrives on flood plains in the po river valley northeast of turin where it's irrigated by melting glacial water from the alps. ♪ the town of vercelli is italy's rice capital with the
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risottaria, places specializing in risotto is everywhere. the best up is hiding in the naek of the 1960s. >> inassuming is the world. the ♪ >> they pay homage to rice serving in inventive rays to diapers who travel the word to taste ri sotta. >> we start off with theries. this is yourries. it's a select that we do with farming close to vercelli or we have the west -- one of the most
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important passages for the ris ho tta. >> we add salt and n. >> yes. the only thing that i did have never to risotto, onion, carrots, sellbury. >> the brothers celebrate the very best of piedmont's local produce. their signature dish is a risotto made with a beer reduction and cheese. >> we do a trade with italy and want to bring four more kes ever everything in this area. >> yeah. we're born in 1967 and in 1956 we decide to open our restaurant and tried to do something of knew. hur board tempts temp to the
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main seat. there's usually only one or two classic cheese or risotta. you have earned a micheline star. >> yes. we like to take inspiration from what happened in our life from music, from television, from cinema, from art, from everything. we'll never forgot what we have outside of our window and what we have around us and the rice and the territory and it's poe foreign us, because the risoota is nice apt keep. the coffee has arrived and i love the coffee. what we tried with each dish that we've produced to break in
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what kind ---ins -- -- >> yes, yes. >> you spry. not la. >> it's not that difficult. >> it's not? >> no, no, you do it. >> that's so cool. >> yeah. >> this is a reduction of beer. >> just beer. >> we just use the sugar of the beer. >> it's like caramel. >> yes. >> and the mix from the beer, cove and chief is like a fresh mushroom. now we addp -- this is completely changing everything i thought about ri sotto.
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>> what coined of foot do you want? >> i'll take that onech. >> that's a revelation. that's like 1,000 things. >> yes. >> in one can. >> yes. >> wow. also the way you cooked the risotto, it's very nice and firm. >> it's so important to have the flavor of the rice. have you to buy and understand what it is that's inside. >> that's unbelievable. not doing it in milan, or torin but other in florida, where you few up. >> all the people outside. >> she said we were crazy. >> when we begin, you want to sell the ice in the north? >> the brothers' love of rice also inspires their dessert menu. ♪ >> and emmanuel's signature dish, his rice field in winter. >> when i study this dish i go
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in the rice fields to taste the ground. we use chestnut cream. >> what's that? >> this is rice flour and chocolate. we have some of the crispyriesp. >> what i used to have for breakfast as a good. >> got as good for us. the winter times is the most poet immember of the yore. >> yes. with. >> and then you put, and then you're fusing it. >> why i. >> that's jess. >> you eat it with this? >> yeah.
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♪ >> if you visit piedmont, there's something that grows here that's so special you have to try it, the white truffle. it's so coveted that it's sold on the market and charity auctions for huge sums of money. >> let me check. >> this season's largest white truffles are selling to budder from it why i and around the world. the auctioneer is my friend from turin. he's got his work out for him. bids for the fungi come in thick and swift. luckily the sale is put off. ch last up, a truffle weighing
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close to two pounds pulling in bidders from moscow and hong kong. >> sold. >> that's $114,000. when it comes to price, white truffles from piedman are in a logue of their hone. >> nice to view you goorner thatch attention and would they gelt that money. >> i can't believe though when had. -- >> there was one little piece left on the floor. >> did you pick it. >> no, no, i was embarrassed. ♪ >> the more common black trouble
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can be found. they rely on truffle hunters to source the truffles. here conditions are perfect. warm air from the south pushes back cold currents from the alps and summer rainfall feeds the mineral rich soil. white truffles sell for extraordinary amount of money because -- even if you know what you're doing. >> i'm going to meet a truffle hunter and we're going to meet a big one. >> the competition between truffle hunters is interns and they are obsessed with guarding their secret, and i'm sheeting one who had teleme what he dose. >> okay. >> ciao. >> igor bianchi is known as the king of truffle hunters.
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are. >> border collie. ness. >> well, in. let's go. it's so beautiful. [ speaking foreign language ] >> si. >> lola and suzy have been trained since they were puppies to detect the truffle's unique
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scent. >> igor once found a monster truffle weighing just over 2 pounds so you never know what we might find tomorrow. in.
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. >> for all of igor's expertise, the last few years have been tough for truffle hunters. climate change meant less summer rainfall, hence, fewer truffles. >> yeah. . >> it seems that the truffles are being shy today. >> when where -- they are becoming more -- he twoons cook up a classic truffle dish in his
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i'm on the trail of another coveted treat that comes from this land of coveted treats. this is so beautiful. >> due to a unique combination of geography and climate, these hills are home not only to the wise truffle but also one of italy's most celebrated red wines. julia negri is the first person in her family to make barolla from vines this. >> a big family of mers from tyurin and they voted in 1870 and they made one of the first in italy. >> yeah. >> so. >> these slopes get a lot of is up today, making them perfect
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for growing a thin-skinned grape that is hard to cultivate ate this region. so have many hectares? >>well. it's all the way in the forest. >> oh, really. >> and that's why we're protecting it awhafl. >> they produced exclusively in the tinest mvm. >> nabia is italian for fog and when the fall position come these when the -- >> come in. >> so, kwlaf.
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>> blm. >> oh, i have. >> it's alive. it's alive. >> wow. >> our job is to creep the cup always wet because other wise it link -- >> other you're putting wine. >> >> oh, i see, i see. >> i would like to have this in my in. >> can you --? i never sthuf. not nothing anything about it made me learn really faster. >> yeah. >> wine is like, a suckly if
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it's burning, it's more of a thing i follow, it how do i say. >> now for the best part of process, for me let. >> it will be out to 2018 now. the phase is here so half these aging: >> i'm not sweating this tight. did you can you it just need more time? yeah. >> snovl. >> julia's instinctive feel for the grapes and her meticulous pros makes -- >> so we mom hope another been n. >> thank you very much. thank you.
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that's really nice. that's great. it is zipgly different. >> yes. >> then the 2019, which is still in the barrel. the tannins are more prominent, and yet at the same time, it's sort of lighter and more delicate. >> uh-huh. it's more balanced, no? >> literally, it was off-balance. it's going back and forth. that's the longest description of any glass of wine that anyone's ever made, and i'm really sorry. i'm sorry. i could say that it has notes of strawberry, but i won't say, that because it doesn't. i'll just say it's very good. and it's getting better as it's opening. >> it's incredible how you put it in the glass, and in ten minutes, it's changed completely. >> totally. >> so you need a truffle to pair it. >> i know. let's go look for one.
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♪ i cannot resist the call of the alps, which dominate the
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skyline everywhere in piedmont. finally going up in the world, i've ascended italy's smallest and highest region, value d' oste. nestled in the alps, its quinn seen is influenced by its neighborhoods france and austria. there is a foot at the matterhorn dedicated to alpine food, alpage. >> hello, nice to meet you. welcome. >> thank you. thanks for having me. >> cecilia, a local teacher and sommelier knows a thing or two about the best this region has to offer. >> are we going to eat? >> yes. we can go outside if you want. >> yeah. >> okay. >> with views like these, you have to eat outside. what do we have?
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this is a -- you're speaking french. all right. go ahead. thinking one is light dinner. >> lardo. >> thank you. look at that, how beautiful that is. so this region, there are basically three different languages, italiano -- >> but i think most of the population of our region consider themselves italian. >> italian. >> it's strange because we never see the other side of the mountain. but we know who are on the other side. >> and if there is one dish that valle d'aosta is known for, it's
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fondue. on this side of the mountains, it's called fonduta. and over here, they make it a little differently. >> the difference, between, for example, switzerland and france, they have fonduta with different cheese. >> what do they use? >> gruyere. >> italian fontina cheese from cows fed on sweet grass high in these mountains make the fonduta so luscious, it doesn't need the white wine they add in switzerland or france. >> oh my god, that is so good. incredible. >> so delicious.
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all these dishes are packed with calories, perfect for a day high in the mountains. and i couldn't leave without going to top one. i've actually skied here before, and the view from the peak is spectacular. i can't wait to see it again. and then, as if on cue -- >> look, we're just enveloped in clouds. here we go right into it. that was a trip for nothing, right? >> we are on the border. so we have to cross. >> okay, ready? >> yes. >> ciao, italia. we're in switzerland. oh, wait, i forgot something. is that where we're going? >> yeah. >> refugio.
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>> what better way to end my journey to the local alps with a glass of the local. it is a real winter warmer. it's made with wormwood, an alpine plant celebrated for its healing properties. >> cheers. >> thank you so much. >> thank you to you. >> it's fantastic. from herbs from mountains. fantastic, no? >> yes. >> the ginipe has brightened things up considerably, inside and out. oh, look, now we can see it. magnificent! magnificent. >> it's difficult to describe. sometimes i see them and i shut up because it's impossible to talk about. >> beautiful.
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stretched out below is valle d' aoste and piedmont beyond, where the italian nation was born, a region without which i wouldn't be "searching for italy" at all. ♪ this is my first time in seoul, my first time in south korea. you never feel farther than home than landing in an asian country in the middle of the day. you lose track of what time it is and what time it's supposed to be and your body is freaking out. we're technically a day ahead. it doesn't event matter. it just forces you to be in the present.


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