All language subtitles for ital3

♪
UMBRIA.

[ SPEAKING FOREIGN LANGUAGE ]
IT MEANS IT’S THE GREEN HEART OF

ITALY.
NOT A JEALOUS HEART, BUT A

FERTILE ONE.
♪

ARRIVING IN EARLY FALL, I
CHART A COURSE THROUGH UMBRIA’S

ANCIENT FOREST AND MISTY MOUNTAINS.

THIS IS ITALY BEFORE THE ROMANS,
A PLACE WHERE FAMILIES LIVED

CLOSE TO THE LAND, A LAND OF
SAINTLY LEGENDS, IMPOSSIBLY

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 RATE-- 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 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 TANANTINO COUNTRY, WORLD OF

LUSCIOUS RED WINE TO MEET A MAN
WHO FOUNDED THIS 25 YEARS AGO.

WE’RE GOING TO MEET BIG GEORGE,
KNITTIAN KNOWNED A GEORGE OWNE.

HE LIVES ON A SECLUDED FARM
OUTSIDE OF M HA NEFALCO WITH

ANIMALS INCLUDING THE PRIDE OF UMBRIA.

GOOD MORNING.
OH, LOOK.

WINE GRAPES, ONLY THE BEST FOR
PIGS AROUND HERE.

CARLOTTA.
UMBRIA.

[ SPEAKING FOREIGN LANGUAGE

]
IN ADDITION TO WEAR ALL HIS

OTHER HATS THIS YOU’LL
RENAISSANCE MAN ALSO SOMEHOW

FINDS TIME TO HOST ONE OF
ITALY’S BEST LOVED COOKERY

SHOWS.
IT TAKES IN ALL ASPECTS OF

GIORGIO AND HIS LIFE ON THE
FARM, BUT THE HEART OF THE

ACTION TAKES PLACE HERE IN THIS
VERY KITSCHEN.

ON THE MENU IS MIALINO CORKED IN
PORKATA STYLE, BUT INSTEAD OF A

WHOLE LOIN OF PORK WE HAVE A
WHOLE PIGLET AND NOTHING GOES TO

WASTE.

[ SPEAKING FOREIGN LANGUAGE ]
SI.

OKAY.
VERY NICE, YEAH.

SO THIS IS THE LINING. SI.

THAT’S LINING ALL THE ORGANS.
I’M BEGINNING TO FEEL LIKE A

GUEST ON GEORGIONE’S SHOW, NOT
THE OTHER WAY AROUND.

THE PIGLET GOES INTO THIS JOINED
WOOD-FIRED OVEN FOR TWO AND A

HALF HOURS.
THE BEAUTY OF SLOW COOKING IN

A SEALED OVEN IS ONCE THAT DOOR
IS SHUT, THERE’S REALLY NOT MUCH

MORE YOU CAN DO BUT SIT BACK AND WAIT.

OKAY.
TO UMBRIA.

CHEERS.
CHEERS.

AS THE LOVELY WINE OPENS UP,
SO DOES MY FRIEND.

♪
YES, TWO HOURS HAVE FLOWN

BIRKS AND THE MOMENT WE’VE ABOUT
WAITING FOR UPON US.

AND VOILA.
MIALINO A LA GEORGINOE.

IT’S PORK WITH PORK ON TOP AND
PORK INSIDE.

IT’S A LOT OF PORK. WOW.

OH, YEAH. BONISIMO.

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 SURRENDER,

>>> LIKE 5 MILLION OTHERS WHO
COME HERE EACH YEAR I’M COULD

HAVE HERE TO ASSISI TO PAY
TRIBUTE TO ITALY’S MOST RELEVANT

SAINT, FRANCIS.
APPROACHING THE 13th CENTURY

BASIL CHARACTERS I REPORT FIRST
TIME I CAME HERE AS A YOUNG KID

WITH MY PARENTS.
BEING AN ART TEACH, MY DAD

WANTED OUR FAMILY TO SEE THE 28
THESPOS INSIDE THAT TELL THE

LEGEND OF THE ST. FRANCIS AND TO
HELP ME, QUIETLY, NAVIGATE THE

STORY IS LOCAL HISTORIAN MATTEO GRANDE.

MOST FAMOUS.
HE HAD A CONNECTION WITH

NATURE.
PROBABLY HE WAS THE FIRST

ENVIRONMENTALIST ON THE HISTORY
OF THE CHURCH.

I REMEMBER THE FIRST TIME I
GAME HERE, I WAS 12, BUT WE

DIDN’T HAVE THIS OPPORTUNITY TO
HAVE IT JUST TO OURSELVES.

I MEAN.
JUST FOR US.

THAT’S INCREDIBLE.
I FEEL VERY LUCKY.

LEGEND HAS IT THAT
ST. FRANCIS RENOUNCED HIS

PRIVILEGED LIFE TO WALK
PENNILESS TO WALK AMONG THE POOR

FOLK OF RURAL UMBRIA.
HE WORKED FOR ALL OF GOD’S

RESEARCH PEOPLE AND WHERE BETTER
TO DO THAT IS THAN IN THE HEART

OF ITALY?
IS HE LIKE THE QUINTESSENTIAL

SAINT OF UMBRIA?
YES.

UMBRIA IS CONNECTED TO NATURE.
THAT’S WHY HE’S UMBRIA.

I COULD STAY HERE ALL DAY,
BUT IT SEEMS MATTEO’S MIND HAS

WANDERED.
WHICH IS YOUR FAVORITE FOOD?

IT’S HARD TO SAY.
I DO LIKE SALAMI.

IN ITALY, IT’S NEVER LONG
UNTIL SOMEONE TALKS ABOUT FOOD,

BUT HERE IN UMBRIA, EVERYTHING
COMES BACK TO PORK.

COULD YOU SAY IT’S LIKE A RELIGION.

KNOWLEDGE OF ROOTS IN THE SAINTS
OF ASSISI AND OUT HERE IN THE

FOREST PRIMEVAL.
TODAY IS HUNT DAY, AND I’VE BEEN

INVITED TO TAG ALONG BY CLAUDIO FEDERETTA.

MORTADELLA.
SI, SI.

WE’RE HUNTING BOAR, BUT
LOOKING AT THIS SPREAD, IT’S A

WOND THEY ARE ARE ANY LEFT OUT THERE.

CLAUDIO’S HUNTING GROUP IS THE
ALL-FEMALE HUNTING SQUADRON IN

ITALY BUT THEY ARE LETTING ME
AND A FEW OTHER FELLOWS IN ON

THE ACTION TODAY.
WE HAVE TO BE VERY QUIET.

THAT’S THE BOAR.
MUST HAVE REALLY GOOD HEARING.

WE ARE JUST WAITING FOR THE OKAY
TO GO DOWN TO TRY TO KILL THEM.

PEOPLE ARE STARTING TO MOVE FORWARD.

THINGS ARE UNDER WAY.
CAN YOU HEAR ME?

THE BOAR CAN’T.
♪

THE HUNTERS SET OUT IN GROUP AND
TAKE UP POSITIONS IN THE VALLEY

BEFORE.
CLAUDIA WHO IS SIX MONTHS

PREGNANT, BY THE WAY, AND I WILL
OVERSEE THE PROCEEDINGS FROM A

SUITABLE VANTAGE POINT.
WILE BOAR HAVE ROAMED THE

UMBRIAN FORESTS AND BEEN A CORE
PART OF THE DIET HERE FOR

THOUSANDS OF YEARS.
LONG BEEN FEARED AND REVERED,

TODAY THEY ARE KNOWN AS NATIONAL
PREDATORS, AND THE POPULATION

HAS TO B

E CONTROLLED.
OH, MY GOD.

NOW I’M UNDER NO ILLUSION
WHERE ALL THAT SALAMI COMES

FROM.
BUT WITNESSING THAT SHORT

FIRSTHAND REALLY BRINGS HOME THE
REALITY OF OUR CARNIVOROUS WAYS.

THIS BOAR WILL HAVE TO BE
HUNG FOR 28 DAYS BEFORE IT’S

READY FOR THE POT, BUT LUCKILY
FOR US CLAUDIA’S MOM AND HER

BRIGADE HAVE BEEN WORKING AWAY
ON ANOTHER BEAST FOLLOWING A

FAMILY RECIPE FOR WILD BOAR RAGU.

THE LOCAL BOAR IS FULL OF
FLAVOR, THANKS TO ITS FORAGED

DIET OF ACORNS, ROOTS AND EVEN
TRUFFLES, BUT TO BE AT ITS BEST,

THE MEAT FIRST NEEDS A SLOW COOK
WITH HERBS, LEMON AND VINEGAR.

THEN SHE WHIZZES IT UP IN A
BLENDER BEFORE ADDING IT TO A

TOMATO SAUCE WITH SALTY GREEN
OLIVE WHICH IS A PERFECT

COMPLEMENT TO THE BOAR’S
RICHNESS

♪

THANKS TO CLAUDIA’S HUNTING
AND TRADITIONAL CULINARY SKILLS

THAT HER MOTHER SOON WILL BE
PASSING DOWN TO HER GRANDCHILD

NO, ONE IS GOING HUNGRY TODAY.
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

♪
>>> 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

WITH NORCA FOR CENTURIES AND OF
ALL THE PORK JOINTS IN THE TOWN,

THIS ONE REIGNS SUPREME.
LAST NIGHT I THOUGHT I WAS ALL

PORK OUT, BUT MY MOUTH IS
WATERING ALREADY.

OH, OH, OH.
WAIT A SEC.

OKAY.
THAT’S SO GOOD.

LITERALLY SOME OF THE BEST --
WOW.

SO YOU CAN SEE WHY THEY WOULD
BE CALLED DONKEY’S BALLS.

YOU HAVE TO USE YOUR IMAGINATION
FOR THE REST OF THEM, THE REST

OF THE PACKAGE.
PUTTING INNUENDO TO ONE SIDE,

THE SALAMI HERE REALLY IS INCREDIBLE.

THE COMBINATION OF WILD HERBS
FROM THE FOREST AND THE FRESH

MOUNTAIN AIR TAKES IT ALL TO
ANOTHER LEVEL.

I’VE GOT TO MEET THE MAKER.
♪

MAESTRO PEPE, THAT’S HIM ON THE
SIDE MANNING THE SAUSAGE MACHINE

IS THE LAST NORCINO STANDING

LEGEND HAS IT THAT DURING THE

RENAISSANCE, A MASTER PORKSMITH
OF NORCA WERE SO SKILLED WITH A

KNIFE THAT ON OCCASION THEY WERE
EVEN CALLED UPON TO OPERATE ON

HUMANS, AND THEY HAVE BEEN
REVERED EVER SINCE FOR THEIR

CRAFT AND FOR THEIR WARRIOR-LIKE
WORK ETHICS BUT TODAY THE

BUTCHERS HERE ARE STRUGGLING TO
FIND FUTURE PORCINI.

I LEAVE PEPE TO GET BACK TO WORK.

MIND YOU WE NEVER STOPPED THE
WHOLE TIME WE’VE BEEN HERE, AND

I’M LEFT HOPING HE FINDS A
WORTHY APPRENTICE.

MAESTRO PEPE’S DILEMMA IS ECHOED
THROUGHOUT THE FORESTS AND VEILS

OF UMBRIA, AND IT SEEMS AS IF
THE WHOLE REGION IS AT A

CROSSROADS BETWEEN ITS PROUD,
ANCIENT TRADITIONS ANT THE

PRESSURES OF THE MODERN WORLD.
WHAT’S THAT?

EVERYTHING DINGS THESE DAYS,
DOESN’T IT?

EVERYTHING HAS TO HAVE A BELL.
THANK YOU.

I WANT TO SHOW YOU MY VALLEY.
BUT SOME UMBRIANS LIKE CARLO

BELIEVES THERE’S A WAY TO
COMBINE THE PAST WITH THE

PRESENT, TO FUSE THE OLD WITH
THE BEST OF THE NEW.

♪
THIS PLACE IS INCREDIBLY

BEAUTIFUL.
SO THIS IS ALL THE TREES THAT

YOU HAVE PLANTED. YEAH.

20, 21 OR SO.
EACH OF THESE TREES HOLDS A

SECRET.
WHAT YOU SEE LAID OUT HERE IN A

PERFECT GRID IS A TRUFFLE
PLANTATION, YES.

BLACK TRUFFLES THAT ARE FARMED,
NOT FORAGED.

ARE.
30 OR SO YEARS AGO, NOT MANY

PEOPLE HAD HEARD OF THIS UMBRIAN
INGREDIENT, BUT NOW CARLO CAN

BARELY KEEP UP WITH THE DEMAND
AND NEITHER CAN MOTHER NATURE SO

HE’S COME UP WITH A SOLUTION.
TO CREATE THE IDEAL

CONDITIONS FOR TRUFFLES TO GROW,
CARLO HAS A SPECIAL TECHNIQUE

FOR TREATING EACH ACORN HE PLANTS.

YOU TAKE THE NUT, A LITTLE BIT
OF THE TRUFFLE.

AND A LITTLE PIECE OF BLACK
WITH THE TRUFFLE.

WE MIX TOGETHER.
WITH THIS.

AND WE WAIT FOR ONE YEAR AND
WE DO NOT PUT IT IN THE GROUND.

NO.
NO.

OKAY.
WITH PUT IT INSIDE THE

GROUND.
A YEAR IN THE POT, IN THE

GROUND IT GOES.
FIVE YEARS OF UMBRIAN SUNSHINE

AND SOME RAIN AND THERE YOU ARE,
TRUFFLES ON TAP.

I WONDER IF THIS WOULD WORK IN
MY BACKYARD.

TO SHOWCASE THE FLAVOR OF ALL OF
THESE TRAVELS CAR LOW AND HIS

DAUGHTER OPENED A RESTAURANT
RIGHT HERE ON THE FARM, AND IT’S

HER SKILL AND INNOVATION IN THE
FITCHEN THAT BRINGS OUT THE BEST

OF EACH SEASON’S BOUNTY.
WE NEED SPAGHETTI.

LYRIC MOST YOUNG UMBRIANS SHE
MOVED AWAY IN SEARCH OF TOWNS,

FIRST GOING TO LONDON AND THEN ROME.

SHOW COMBINES THE DISTINCTLY
UMBRIAN FOOD TRADITION WITH A

MORE MODERN SENSIBILITY.
YEAH, YEAH, YEAH, YEAH, YEAH.

SI.
SI.

OF WE, YEAH.
THE ADDITION OF BEET ROOT SIP

SPIRED BUT NOTHING UPSTAGES THE
TRUE STAR OF THE SHOW, A

MOUNTAIN OF TRUFFLE.
♪

AND NOW HERE IT COMES, A
FLITTING FINALE IN CELEBRATION

OF CARLO, ALECE, THE FUTURE OF
THE TRUFFLE AND POSSIBLY THE

FUTURE OF UMBRIAN CUISINE.

WAIT, WOW. PASTA.

AS FOR CARL OVER THE’S BLACK
TRUFFLE, IT TASTES WOODY, NUTTY

AND LUXURIOUS.
YOU WOULD NEVER KNOW IT WAS

FARMED, NOT FORAGED.

♪
HELLO.

HOW ARE YOU?
GOOD.

NICE TO SEE YOU. CHOCOLATE.

FOR THE KIDS.
EVERYBODY SAYS IT’S FOR THE

KIDS.
WE KNOW WE CAN BUY THESE

CHOCOLATES ANYWHERE THESE DAYS,
BUT THIS IS THEIR HOMETOWN AND

THIS IS ALSO WHERE MY FRIEND
MATO, MY FRIEND, IS FROM.

THIS IS A CITY WHERE WE HAVE
TWO UNIVERSITIES, UP FOR ITALIAN

PEOPLE AND ONE FOR -- AND IT’S A
CITY KNOWN FOR JAZZ.

WE HAVE AN INCREDIBLE JAZZ FEST
FALL DURING THE SUMMER.

YEAH.
THIS VIBRANT CITY IS FAMOUS FOR

ITS INDEPENDENT CITY.
IF UMIANS LIKE TO DO THINGS

THEIR OWN WAY THEN PERUVIANS BY
A MOTHER OF 10.

LONG, LONG TIME AGO WHEN HE WAS
RULED BY THE POPE, THINGS --

WHAT YOU WILL NOTICE ON THIS
SQUARE IS THAT THE CHURCH IS

FACING THE BUILDING OF THE
MAYOR, AND IT’S NOT BY CHANCE.

AND THIS IS FACING THE
GOVERNMENT OFFICES AND HIS HAND

IS ON THE GRICH.
ON GRIFFIN, A SYMBOL OF THE

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,
TO REBEL AGAINST THEIR PRED

SOSSOR.
MATEO IS TAKING TO US A

TRADITIONAL RESTAURANT, A NEW
TAKE ON A BORTEGA AND IN IT THEY

USE THE SECRET WEAPON IN THE
BATTLE AGAINST THE AT ALL TAX.

REALLY.
SI.

SFWCH
BON APPETITEO.

THE NICE THING THAT YOU
NOTICE IS THAT WE HAVE A LOT OF

SALT IN THIS PLATE. YES.

BECAUSE WE HAVE SALAMI,
PROSCIUTTO, EVERYTHING VERY

SALTY.
IT DOESN’T GET IN THE WAY.

IT ACCEPTS THE FLAVORS.
THAT’S REALLY RICH.

YEAH, IT IS.
ALSO HATS THE POPPY SEEDS ON

THAT.
I LIKE THAT.

FOOD IS AS FOOD AND AUTHENTIC AS
I’VE HAD ANYWHERE BUT THE

SETTING IS INCREDIBLE.
HOW OLD ARE YOU GUYS?

WHY DID YOU END UP WORKING HERE?
YEAH.

CHCHCH.

THANK YOU VERY MUCH, AND
THANK YOU.

HAVING MADE A GOOD RESIDENT
IN WHY YOU ANOTHER ROUND OF

SALAMI, IT’S TIME TO MOV

OF ALL THE FAURE TALE LAND
SCAPES I’VE SEEN IN UMBRIA, THIS

ONE MAY BE THE MOST BREATHTAKING.

PERCHED ATOP A CLIFF OF VOLCANIC
ROCK, OR SRI ETTO IS VISIBLE FOR

MILES IN EVERY DIRECTION.
ITS ORNATE CATHEDRAL REACHING UP

TO THE HELPS IS ONE OF THECH
FINEST IN ITALY AND BENEATH ITS

DAZZLING DOME, OR VIETTO HAS
MORE STORIES TO TELL.

♪
LOCAL CHAFF VALENTINA IS ON HER

WAY TO GIVE ME THE GRAND TOUR,
BUT I’VE GOT TIME TO TRY A LOCAL

DELICACY CHARMINGLY CALLED IL
BAFFO MEANING MOUSTACHE BECAUSE

THE STRIPSCH RESEMBLE ONE, SORT OF.

HI.

NICE TO MEET YOU.
HOW ARE YOU?

VERY WELL.
SUCH A MEASURE TO SIGH HERE.

A PLEASURE TO COME.
THANK YOU.

SORRY, MY MOUTH IS FULL. GOOD.

THAT’S DELICIOUS.
TRADITIONAL RECIPE, DONE WITH

VINEGAR AND SAGE.
VERY EASY.

IT WAS MY GRANDFATHER’S
BREAKFAST WHEN I WAS YOUNG AT

9:00.
THANK YOU.

AND JUST LIKE THAT IS
CORRECT, VALENTINA WHISKS ME

AWAY LEADING ME DOWNWARDS LIKE
ALICE IN WARNED LAND INTO A LAB

RITE OF TUNNELS AND CAVES.
WE HAVE TO GO DOWN.

DOWN.
DOWN, DOWN, DOWN.

BUT UNLIKE ALICE, IT’S NOT
LIKE A RABBIT THAT COMES TO ME,

BUT ANOTHER SMALL ANIMAL THAT
PEOPLE HAVE DINED ON FOR

CENTURIES.
HERE WE ARE.

INCREDIBLE.
YES.

THIS IS THE HOUSE OF WOMENON,
MY FAVORITE PIGEON.

AFTER YOU WILL KNOW WHY.
WE’RE GOING TO TASTE IT.

YEAH.
WHAT WE’RE LOOKING FOR HERE

ARE IN FACT DOVECOTES, CARVED
INTO THE WALL BY THE ETRUSCANS

THAT FOUND OR VIETTO THOUSAND OF
YEARS AGO.

THE NESTING HERE GAVE THE
TOWNSPEOPLE A SOURCE OF MEAT

WITHOUT HAVING TO STRAY OUTSIDE
THE CITY WALLS.

THEY WOULD COME HERE AND
ROOST AND AT WHAT STAGE WHO THEY

EAT THE PIGEONS?
USUALLY WHEN THEY WERE READY

TO FLY.
YEAH, WHEN THEY WERE BABIES.

YEAH.
THE BABIES ARE FOR FOOD.

FOR FOOD, RIGHT.
TODAY PIGEON IS STILL AN

ORVIETAN STABLE.
IT’S ONE OF THE TOWN’S

SIGNIFICANT DISHES AND ANYONE
EXCITING LOCALS CAN RUN THE

RESTAURANT BACKWARDS.
SHE’S PIONEERED A NEW APPROACH.

YES.
WE ARE HERE WITH THE PIGEON,

POOR PIGEON.
THAT’S A NICE CUT IN THIS WAY.

BECAUSE PIGEON CAN BE TOUGH,
VALUE TINA COOKS THE BIRD TWO

WAYS, ENSURING IT’S MOIST AND FLAVORFUL.

HALF THE PIGEON IS "BOY ERASED"
TRADITIONAL AND THE OTHER FAR

AND WIDE
YOU NEVER TRAINED AS A CHEF.

NEVER.
IT IS SOMETHING THAT I

STUDIED AS AN ACCOUNTANT, USEFUL
FOR MY JOB BUT FOR NOT COOKING.

THIS IS THE BREAST. BEAUTIFUL.

AND YOU PUT IT IN THE SAUCE, MARINADE.

MARINADE.
SOY SAUCE.

YEAH, AND THEN TO COOK IN S 0
S VIDE, MODERN TECHNIQUE OF

COOKING.
TO MAKE IT MOIST.

AND THIS IS EASY.
THIS IS THE EASY PART.

FOR THE LEGS.
JUST LIKE MOST TIME-HONORED

PIGEONS NO PART GOES TO WET.
IT HAS TO COOK TOGETHER IN

THE PAN WITH OLIVE OIL.
THE HEART.

AND THE LIVER.
VERY BLOODY.

YEAH.
EVERYTHING.

AND GO DOWN.
THE KIDNEYS, THE LIVER, THE

HEART, EVERYTHING.
LIKE YOU KILLED SOMEONE.

CARROTS, ONION, THYME AND
SELL RAY GOES INTO THE POT AND

IT NEEDS TO COOK LONG AND SLOW
TO MAKE IT TENDER.

VALENTINA GOT UP EARLY AND
STARTED THIS ONE EARLIER.

WOW.
THANK GOD FOR THE ETRUSCANS.

RIGHT.
I’VE ALWAYS SAID THAT.

RIGHT.
I MEAN, COME ON.

THAT’S SO GOOD.
THANK YOU.

THE S 0 S VIDE BREAST GUESS A
LITTLE SEER IN THE BUTTER TO

CRISP UP THE SKIN. GRACIE.

COME ON.
I LOVE THAT.

WOW.
GRAZIE.

THANK YOU SO MUCH.
INCREDIBLE AMOUNT OF HISTORY IN

THAT LITTLE BOWL RIGHT THERE.
AND THEN A PIECE OF IT WITH

SOMETHING NEW.
IT’S SO DELI

>>> IT’S INCREDIBLY RICH SOIL HERE.

IT’S REALLY BEAUTIFUL.
THIS IS A PERFECT EXAMPLE RIGHT

HERE.
YOU CAN SEE ALL THAT GORGEOUS

SOIL THAT THEY’VE JUST TILLED.
MY TIME IN UMBRIA IS ALMOST

OVER, BUT I CAN’T LEAVE WITHOUT
VISITING A CERTAIN FARM ON THE

TUSCAN BORDER.
MY FRIENDS COLLIN AND OLIVIA

FIRTH HAVE A HOME HERE, AND
OLIVIA’S TWIN BROTHERS HAVE HAD

A ST. FRANCIS-LIKE EPIPHANY,
LEAVING THEIR OLD LIVES BEHIND

TO DO SOMETHING VERY SPECIAL
WITH A PLOT OF LAND NEXT DOOR.

SALE.
TOGETHER, TWIN.

SALE.
WELCOME.

COME THROUGH, COME THROUGH.
HOW BEAUTIFUL.

SO I HAVEN’T SEEN YOU GUYS.
LAST TIME WAS LIKE 3 1/2 YEARS

AGO.
WE CHANGE OUR LIFE,

BASICALLY.
YOU TOTALLY CHANGED YOUR

LIVES.
I TOTALLY.

I WAS ENGINEER JOB.
AND YOU WERE LIVING IN ROME?

YES.
YOU WERE LIVING IN ROME.

AND YOU WERE LIVING --
IN BETWEEN LONDON AND MILAN,

A FASHION ENTREPRENEUR, PLAYING
THE BIG MANAGER.

AND NOW BECAME A FARMER.
THIS IS NO RUN-OF-THE-MILL

FARM, THOUGH.
THE TWINS HAVE A PASSION FOR

SUSTAINABILITY AND LOVE TO
EXPERIMENT BY CROSS POLLINATING

LONG FORGOTTEN VARIETIES TO
CREATE SUPERCHARGED NEW

VEGETABLES.
SO TAKING A FLOWER FROM A

TOMATO, WHICH IS GOOD, BUT IT’S
NOT REALLY RESISTANT TO CLIMATE

CHANGE.
TO THE SUMMER, IT WAS 45

DEGREES.
YEAH.

AND GO TO ANOTHER PLANT,
WHICH IS REALLY RESISTANT AND

CROSSED THEM.
AND AS AN EXAMPLE, IS WHAT CAME

OUT.
OH MY GOD, LOOK AT THAT

COLOR.
THIS IS A MIX BETWEEN A BLACK

ONE AND ACTUALLY THIS ONE.
AND THIS ONE IS MUCH MORE

RESISTANT THAN THIS ONE AND
SWEETER?

SWEETER, TO THE HEAT.
THAT’S GOOD.

WHAT BEGAN AS A CHILDHOOD DREAM
HAS EVOLVED INTO A VERY REAL

60-ACRE FARM AND EXTENSIVE SEED LIBRARY.

WE START CULTIVATING ALL
THESE WILD KIND OF MUSTARD,

WASABI, EDIBLE FLOWERS.
OH, YEAH.

I LOVE YOU CAN EAT THAT.
AND YOU GUYS EAT MEAT.

WE DIDN’T TURN VEGETARIAN FOR THIS.

IN UMBRIA.
IF YOU DON’T LOVE YOUR MEAT,

YOU BETTER MOVE.
EXACTLY, YOU BETTER MOVE.

I HAVE TO STAND UP.
MY KNEES ARE KILLING ME.

WE SQUAT A LOT.
IF I WERE 40, I COULD SQUAT A

LITTLE LONGER.
ALESSANDRO AND NICOLA’S

INVENTORY NOW EXTENDS TO OVER
ONE THOUSAND VARIETIES OF FRUIT

AND VEGETABLES.
BUT KEEPING THIS MANY DIFFERENT

PLANTS HEALTHY WITHOUT USING ANY
PESTICIDES IS NO EASY FEAT.

WHAT WAS THE WORD BEFORE?
YOU’VE DEVELOPED A WORD.

AGRI CON CURA.
IT’S THE DUTY OF CARRY.

SO AGRI WITH CARE.
THAT THEN PAYS YOU BACK WITH THE

TASTE, THE COLORS, WITH THE CONSISTENCY.

YEAH.
THE TWINS’ NURTURING PHILOSOPHY

DOESN’T JUST APPLY TO PLANTS,
BUT TO PEOPLE TOO.

THERE IS A SENSE OF COMMUNITY
AND FAMILY FEEL ON THE FARM.

WE’RE GOING START PICKING UP
SOME INGREDIENTS FOR OUR LUNCH.

WE’RE GOING TO GET AUBERGINE.
LOOK, IT’S AN OSTRICH EGG.

IT’S CALLED DRAGON, ACTUALLY.
WE GOT THIS BECAUSE THEY’VE GOT

A VERY SPECIAL, SPECIAL TASTE.
THEY DON’T GET SOGGY.

I PUT THEM ON THE FIRE LIKE
THAT, BURN THEM A BIT AND CUT

THEM IN HALF AND EAT THEM WITH A
SPOON, LIKE A LITTLE DESSERT.

FARM IN-HOUSE CHEF DAVIDE IS
FANNING THE FLAMES TO MAKE ONE

OF THE SPECIALS OF THE DAY,
EGGPLANT CAVIAR.

PULLED STRAIGHT FROM THE GROUND
AND SIMPLY PRICKED WITH A KNIFE,

THESE ARE GOING TO BE DELICIOUS.
WHILE THEY ROAST, IT’S TIME TO

START THE PASTA COURSE.
THIS IS ONE OF MY FAVORITE

THINGS.
ALIO IS GARLIC.

ALIONE, BIG GARLIC, AND THAT’S
THAT.

ALL RIGHT.
GO AHEAD, PUT IT IN.

THE TUSCANS NEXT DOOR LIKE TO
CLAIM THIS MELLOW TASTING GARLIC

AS THEIR OWN, BUT DON’T TELL
THAT TO THE UMBRIANS.

ITS CLASSIC PARTNER IS A SIMPLE
PASATA, MADE FROM TOMATOES

HARVESTED JUST A FEW WEEKS AGO.
THICK ENOUGH TO HANG ON TO THE

SAUCE, THESE ARE THE PERFECT
SAUCE TO GO WITH IT.

OH, LOOK AT THAT. GORGEOUS.

NOW YOU SEE WHY THEY CALL
IT --

CAVIAR.
EGGPLANT CAVIAR.

WHAT IS THAT?
TARRAGON?

THE SECRET INGREDIENT.
A LITTLE TOUCH OF HUMANITY IN

THERE, YES.
IF YOU HAPPEN TO HAVE A

BRUSCHETTA --
ODDLY ENOUGH, WE DO.

MORE SALT.
MORE SALT?

WOULD YOU MIND HELPING ME?
OF COURSE, YES.

SO EAT, EAT, EAT, MANGA, MANGA, MANGA.

WAIT, I NEED A 40.
UMBRIA’S ANSWER TO FINE

DINING.
THIS IS INCREDIBLE.

THE TWINS AND THIS FARM.

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.