Stanley Tucci: Searching for Italy (2021–…): Season 2, Episode 1 - Venice - full transcript

>>> IT’S THE FIFTH CENTURY.
YOU’RE AN URBAN PLANNER PITCHING

AN IDEA.
A CITY IN THE SEA, YOU SAY.

BUILT ON STILTS.
CANALS INSTEAD OF STREETS.

YOU CAN ONLY GET THERE BY BOAT.
AND INCREDIBLY, THEY BUILD IT.

OVER A MILLENNIUM OR TWO, VENICE
BECOMES THE CENTER OF A WORLD

TRADING EMPIRE.
SILKS, SPICES, IDEAS, AND MONEY.

LOTS OF IT.
THE VENETIANS LEARN BETWEEN

EARTH AND WATER.
IT SHAPED THEIR CHARACTER,

SALTY, WISE AND INGENIOUS.
I’VE NEVER SEEN ANYONE DO THAT

BEFORE.
I’M STANLEY TUCCI.

I’M ITALIAN ON BOTH SIDES AND
I’LL TRAVELING ACROSS ITALY TO



SEE HOW THE FOOD IN EACH OF THE
20 REGIONS IS AS UNIQUE AS THE

PEOPLE AND THEIR PAST.
MAY I?

THANK YOU.
HOW ARE YOU?

GOOD.
SURROUNDED BY WETLAND, THESE

PEOPLE ARE HUNTERS -- YOU’RE A
GREAT SHOT.

AND GATHERERS.
IT’S PERFECTLY BALANCED.

WOW!
THE SEA BROUGHT THE OUTSIDE

WORLD TO THE VENETIANS AND FED
THEIR AM TIGHTSPPETITES.

SO MANY DIFFERENT CULTURES RIGHT
IN A BOWL.

VENICE IS THE CAPITAL OF THE
VENETO REGION.

IT IS FLAT, FERTILE AND DAMP.
IN THE WEST BY THE DOLOMITES AND

IN THE EAST BY THE ADRIATIC SEA.
117 ISLANDS SIT IN THIS SALTY

BAY.
THE LAGOON.

VENICE IS THE LARGEST.
NO FOOD IS GROWN HERE.



IT ALL COMES IN FROM THE OUTSIDE.

I WANT TO EAT WHAT VENETIANS EAT
AND THE PLACES THEY GO TO EAT IT

IN.
A FRIEND FROM HERE SAYS I CAN DO

IT JUST TWO MINUTES FROM THE
RIALTO BRIDGE.

MY TARGET IS A WAYNEINE BAR OPEN BREAKFAST.

FIRST NORTH, ONCE FULL OF WINE
WAREHOUSES, GREAT PRIORITIES TO

THE VENETIANS.
TAKE A RIGHT AND YOU’RE IN A

MAZE OF ALLEY WAYS.
IT WOULD BE EASY TO LOSE THE

WAY.
BUT THE RIALTO AREA IS THE FISH

MARKET DISTRICT.
YOU JUST HAVE TO FOLLOW YOUR

NOSE.
I COULD BE HAD ALLUCINATEINGHALL

WOULD MY MOUTH BE WATERING?
I FOUND IT.

IT WAS TWO HOURS AND 45 MINUTES.

IT IS A NEIGHBORHOOD WATERING

HOLE.
THIS ONE IS RUN BY MATEO AND HAS

BEEN IN THE FAMILY FOREVER.
AND THESE ARE A TRADITIONAL

VENETIAN SNACK.
IT’S ONLY 8:30 BUT A VENETIAN

BREAKFAST IS EATEN STANDING UP,
WASHED DOWN WITH A GLASS OF WINE

KNOWN AS A SHADOW.

THIS IS FAST FOOD LAGOON STYLE.
THE WORD MEANS A NOTHING.

IRONIC BECAUSE IT IS REALLY SOMETHING.

I’M COMING OVER HERE SO I CAN
SEE IT.

LOOK AT THAT.

OKAY.
OH MY GOD!

THAT IS SO GOOD.
THE COMBINATION OF FLAVORS IS

INCREDIBLE.
YOU HAVE ORANGE, TRUFFLE, DILL,

A CHEESE, AND YOU HAVE THAT
INCREDIBLE CROSS BETWEEN A

SCAMPI AND A LANGOSTEEN.
THE TASTING IS GOOD?

SO GOOD.
MISSION COMPLETED.

THE VENETIANS INVENTED IT.
BECAUSE MERCHANTS COULD EAT THEM

STANDING UP AND HAGGLE OVER A
GLASS OF WINE.

IF YOU WANT TO TALK ABOUT
THIS --

THERE IS A LOCAL SAYING.
IF YOU WANT TO KNOW THE BEST

PLACE TO EAT, ASK A GONDOLAEER.
LUCKILY THERE ARE ABOUT 400 OF

THEM.
HE’S INVITED ME TO LUNCH AT A

POPULAR BOATMAN’S HANGOUT JUST
OFF THE CANAL.

IT IS HEAVEN, HE SAYS.
THOUGH GONDOLA PARKING IS

LIMITED.

CHEERS!
OH MY GOD.

HOW ABOUT THAT!
MORE OR LESS.

I’LL TRY IT. OKAY.

MMM!
THAT’S REALLY GOOD.

SO GONDOLEERS ARE EATING IT
THROUGHOUT THE DAY.

IT JUST KEEP YOU --
IN SHAPE.

ROUNDED SHAPE.
IT IS ONE OF THE MOST TYPICAL

DISHES WE HAVE IN VENICE.
IT COMES FROM OUR GREAT

GRANDPARENTS.
THEY WERE USING THIS AS FAD WHEN

THEY WERE GOING OUT FOR FISHING
IN THE LAGOON AND STAYING OUT

10, 15 DAYS.
OH, REALLY!

THEY MAKE IT THE BEST.
AND THAT IS THE WAY TO MAINTAIN

THIS.
THEY DON’T HAVE THE TRADITION.

I REALLY DO LOVE IT.
THIS SIMPLE DISH IS A

VENETIAN CLASSIC.
ANOTHER IS THE KING.

IT IS MADE WITH A DIFFERENT FISH
FROM A COLD OCEAN FAR AWAY.

PRESERVED BY BREEZES ON THE
NORWEGIAN COAST, THESE COD ARE

DESTINED FOR VENICE.
THE TRADE STARTED IN 1432 WHEN A

SHIP MERCHANT WENT HOME WITH A
GIFT OF DRIED FISH AND

INSTRUCTIONS ON WHAT TO DO WITH IT.

I’LL TRY THE BACCALA.
THE FISH IS WHIPPED WITH A

LITTLE SUNFLOWER OIL.
ITS CREAMINESS COMING FROM THE

COD’S OWN GELATIN.
IT IS AVAILABLE HE WHERE IN THE

CITY.
A SNACK THAT IS TO VENICE WHAT

PIZZA IS TO NAPLESS.
WHEN YOU COME TO VENICE, YOU

COULD JUST EAT LIKE THIS THE
ENTIRE DAY.

YOU DON’T HAVE TO GO TO A RESTAURANT.

IF YOU DON’T WANT TO, YOU CAN DO THIS

>>> AROUND 50,000 PEOPLE LIVE IN
THE OLD CITY AND THEY ALL WANT

TO EAT SOMETHING FRESH.
SOME OF IT COMES FROM FAR AWAY.

A GREAT DEAL OF IT COMES FROM
THE LAGOON.

IT’S THEIR PANTRY.
I’M MEETING MY OLD FRIEND

JOHNNY.
JOHNNY!

OH MY GOD!
EVERYTHING OKAY?

YES.
WE’LL GO TO THE BOAT.

WE MET MANY YEARS AGO WHEN HE
WAS THE FOOD ADVISER ON A MOVIE

I MADE CALLED "BIG NIGHT."
DO I GIVE THIS TO YOU?

ALL RIGHT.
LET’S GO.

VENETO BORN AND RAISED,
JOHNNY IS GOING TO COOK A

VENETIAN CLASSWICK ME.
NOW, FOR THE RISOTTO.

I THINK IT’S GOOD.
THE INGREDIENTS ARE JUST A BOAT

RIDE AWAY ACROSS THE GRAND CANAL.

I STILL DON’T KNOW THEY CAN
STAND UP THESE HOUSES.

I DON’T UNDERSTAND IT.
I LITERALLY DON’T UNDERSTAND IT.

INSANE.
HAVE YOU BEEN TO THIS MARKET

BEFORE?
YES.

VERY OLD MARKET.
THAT’S AN UNDERSTATEMENT.

THE RIALTO FISH MARK HAS BEEN
HERE FOR A THOUSAND YEARS.

HERE YOU’RE RUBBING SHOULDERS
WITH HOME COOKS AND RESTAURANT

YOU’RES.
LOOK AT THAT!

ALIVE, YEAH?
FOR RISOTTO.

WHAT ARE THESE?
LIKE A TINY, TINY SHRIMP.

SO TINY THAT YOU DON’T HAVE TO
CLEAN IT.

YOU JUST TEETH WHOLE THING.
SO THAT’S CUTLE FISH.

AND THAT’S WHAT WE’RE HERE FOR.

IT IS A COUSIN OF THE SQUID AND
THE OCTOPUS.

THIS IS SQUID.
THIS ALSO HAS INK.

SOME PEOPLE CONFUSE THE SQUID
BECAUSE THEY CANNOT FIND THE

CUTTLE FISH.
YOU HAVE TO USE THIS.

THIS IS ITALIAN FOR CUTTLE
FISH AND ITS INK IS A KEY

INGREDIENT

FIRST YOU HAVE TO EXTRACT THE
INK SACK, UNPUNCTURED.

IT IS EASY IF YOU’RE A TENTH
GENERATION FISH MONGER.

IT LOOKS LIKE A PEARL.
THE PRECIOUS INK IS USED TO

STAIN THE RISOTTO BLACK.
MAKING IT AS THEATRICAL AS

VENICE ITSELF.
FOR OUR TWO-PERSON FEAST, WE’RE

BUYING TEN CUTTLE FISH.
THEN HEADING TO MY HOTEL TO

COOK.
THE PROBLEMCY WANT TO BUY ALL OF

IT.
I CAN’T.

I’M SAYING IN A HOTEL.
THIS FABULOUS DISH IS

IDENTIFIED WITH VENICE BECAUSE
THERE ARE SO MANY CUTTLE FISH IN

THE LAGOON.
MAYBE IT IS ALSO BECAUSE THE

WHOLE FISH IS USED AND DESPITE
THEIR WEALTH, THE VENETIANS ARE

A THRIFTY PEOPLE.
WE HAVEN’T BEEN IN A KITCHEN

TOGETHER FOR 20 YEARS.
DID WE EVEN COOK AT MY HOUSE?

I THINK WITH DID.
YOUR MOM, YOUR DAD.

YOUR MOM WAS THE BOSS.
SHE WAS VERY JUDGMENTAL.

SO CAN YOU TELLE FISH RISOTTO
IS A THREE-STAGE PROCESS.

ONE OF THEM, VERY MESSY.
VERY GENTLY.

YOU DON’T WANT TO BREAK THE SACK.

IF YOU TRY IT AT HOME, BE
PREPARED TO REPAINT AFTERWARDS.

I BROKE IT!
IF THERE WERE PEOPLE HAD A

KNEW WHAT THEY WERE DOING HERE,
IT WOULD WORK.

AS WELL AS THE CUTTLES, WE
BOUGHT FISH HEADS, TAIL, AND

OTHER BITS TO MAKE THE STOCK
THAT WE’LL USE IN THE RICE.

ARE NOT THOSE PIECES TOO BIG?
WE WILL BREAK DOWN THE FINER

AND BECOME SUPER, SUPER TENDER.
WHITE WINE?

GO AHEAD.
NOW WE CAN PUT A LITTLE OF

THIS.
NOT TOO MUCH.

THE BLACK INK.
WE PUT THE STOCK.

YOU CAN DO IT UNTIL THEY’RE NICE
AND TENDER.

THAT’S STAGE ONE.
WITH THE CUTTLE FISH

TENDERIZING, IT IS TIME FOR THE ONION.

IT’S GETTING HOT ENOUGH.
MAKE SURE YOU COAT THE RICE WITH

THE FAT.
THIS IS THE FAMOUS RICE.

BUT HE HAS CHOSEN SOMETHING RICHER.

IT IS TURNING WHITE IN THE
CENTER AND THAT’S WHAT YOU WANT.

YES.
MY STOCK.

SO THERE YOU GO.
FINAL STAGE.

SHUTTLE THE FISH INTO THE RICE.
THE MORE INK, THE BLACKER THE

RICE.
YOU SEE THE PASTY STUFF ON

THE BOTTOM?
THAT’S PROBABLY VERY

CONCENTRATED.
THANKS TO OUR SPILLAGE, IT

GIVES AS YOU FASHIONABLE GRAY BEIGE.

WE CREATE A BIG WAVE.
AND THEN THE CHEESE.

RIGHT IN THE CENTER.
OH, THAT LOOKS SO GOOD.

AND THE RICE. PERFECT.

NOT CHEWY, NOT MUSHY.
AND IN THE END YOU TASTE THE

CAN YOU TELLE FISH FLAVOR.
YOU DO.

THAT’S DELICIOUS.
BUT ALSO THE RICE IS PERFECTLY

COOKED.
SO THIS IS A QUINT ESSENTIAL.

IT IS A CLASSIC VENETIAN FOOD.

VERY HAPPY TO SEE YOU AGAIN.
HUG AGAIN?

SURE.
IT IS SO GREAT, IT IS CLAIMED

BY SOME NEIGHBORING COUNTRIES AS
THEIR INVENTION.

WE CAN’T REALLY

>>> IN THE FALL, THE SOFT LIGHT
IN PIAZZA SAN MARCO MAKES IT

EASY TO STEP BACK MORE THAN
1,000 YEARS TO THE START OF

VENETIAN REPUBLIC.
IT WAS RULED BY THE DOGE, THE

ELECTED CITY BOSS.
BACK THEN A FAVORITE FALL

DELICACY EATEN BY EVERYONE, WAS DUCK.

TODAY EATEN WITH PASTA, IT IS
STILL A WARM TREAT FOR THE COLD

MONTHS WHEN VENETIANS HAVE
ALWAYS HUNTED BIRDS.

TO FIND OUT MORE ABOUT THEIR
FOWL HABITS, I’VE COME TO

HARRY’S BAR.
FAVORITE OF ERNEST HEMMING WAY.

THE HOUSE MARCHTINI IS NAMED AFT HIM.

GREAT TO SEE YOU.
THANK YOU FOR COMING.

GLAD YOU’RE IN VENICE.
DO YOU WANT WATER?

MARTINI?
MAYBE WATER, MARTINI AND A

COFFEE AS WELL.
AN DREA IS AN HISTORIAN WITH

A PASSION FOR DUCK AND HUNTING.
IT WAS A GREAT TRADITION OF

THE DOGE, THE RULING AUTHORITY
HERE IN VENICE, TO DONATE FIVE

DUCKS TO EVERY MEMBER OF THE
MAIN LEGISLATIVE BODY IN VENICE.

BUT THERE WERE ABOUT 1,000 OF THEM.

SO IT WENT 5,000 DUCKS.
5,000 DUCKS?

5,000 DUCKS BEFORE CHRISTMAS.
SO IMAGINE THE RUSH.

THEY HAD SPECIAL STATE-RUN BOATS
THAT WOULD GO OUT IN THE LAGOON

AND SHOOT THESE DUCKS SO THAT
THEY WOULD MAKE SURE THAT THEY

HAD THE BIG ENOUGH SUPPLY.
WHOA!

A BEAUTIFUL PAINTING.
THE VENETIAN ARTISTS DEPICTING

THESE IN THE LAGOON.
THEY WOULD SERVE THEM IN ANY

KIND OF, THERE WAS DUCKS, STEWED
DUCK, ALL SORTS OF QUACK QUACK.

OH, MY GOD!
TO REACH THE HAPPY HUNTING

GROUND, YOU HEAD WEST OUT OF
CITY ABOUT 20 MILES AS THE DUCK

FLIES.
IT IS AN ENVIRONMENT HARD TO

DESCRIBE AS MAINLAND.
A SOLID TO LIQUID RATIO SHIFTS

AND BECOMES A VAST WETLAND.
I’M ABSOLUTELY FROZEN.

OKAY.
FOR THIS KIND OF HUNDRED YOU

HAVE TO GET UP BEFORE THE DUCKS
AND THEY GET UP BEFORE DAYBREAK.

I WISH I HAD BROUGHT SOME OF
THOSE THINGS.

THE FIRST TIME FOR YOU?
YES.

THE FIRST TIME.
THE IMPORTANT THING IS THAT

YOU MANAGE THE COFFEE.
I MANAGE THE REST, OKAY?

OKAY.
I HAD NO IDEA WE WOULD START

WITH A LAKE FULL OF SIT GO DUCKS.

ACTUALLY, THEY’RE WOODEN DECOYS
AND THEY’LL ENCOURAGE THE REAL

THING TO DROP BY.
MY HOST, OLIVER MARTINI, APTLY

NAMED, A DAY BUSINESSMAN.
IN THE PAST, HE MIGHT HAVE BEEN

MADE DOGE.
NOW IT IS PARTICULAR.

MANY DUCKS ARRIVED FROM THE
NORTH AND THEY STAY HERE UNTIL

MARCH.
THERE ARE THOUSANDS OF THEM.

YEAH.
NOW WE TRY TO CATCH SOME.

OTHERWISE WE DON’T EAT.
MOST OF THESE DUCKS ARE

MALLARDS.
AND SO NUMEROUS, THEY’REOFFICIAL

LISTED AS NOT IN DANGER.
OBVIOUSLY, THESE IN DANGER.

THIS ISN’T JUST FOR SPORT.
EVERY DUCK HERE IS DESTINED FOR

THE TABLE.
HOW MANY DID YOU GET?

EIGHT, TEN?
15.

THAT’S A GOOD LUNCH.
THE MEN HUNTED BEFORE

CONSERVATION WAS A HOT TOPIC.
HE SEES HIS ROLE AS

ENVIRONMENTAL MANAGEMENT AND
ANIMAL HUSBANDRY.

WE HAVE ABOUT 500,000 DUCKS.
THE POPULATION IS INCREASING A

LOT OVER THE LAST, 10, 15 YEARS.
TEN TIMES MORE THAN TEN YEARS

AGO.
SO HERE THE JOB TO CONSERVE AND

IMPROVE THE ENVIRONMENT IS ALL
WHAT WE DO.

HOW DO YOU SAY MAGICAL IN
ITALIAN?

MAGICAL.
THE SAME.

UNBELIEVABLE.
JUST ACROSS THE LAGOON IS THE

ISLAND, RENOWNED AS THE PLACE
WHERE THE PEOPLE WHO BUILT

VENICE FIRST LIVED.
I’VE COME TO THE RESTAURANT

WHERE A CHEF NIKOLA IS FROM A
FAMILY OF DUCK HUNTERS.

A THIRD GENERATION DUCK LOVER,
HE IS COOKING HIS TAKE ON THE

VENETIAN CLASSIC, DUCK RAGU.
THE ELEMENTS ARE SIMPLE.

ONIONS, CARROTS, CELERY, THYME
AND BAY LEAF ARE SAUTEED.

IT IS GENETICALLY BROWNED WITH
THE STOCK AND A LITTLE WHITE

WINE.
THEN SHOW COOKED.

BECAUSE WILD BIRDS CAN BE TOUGH.
THE SCENT OF THIS HAS LURED AN

ANDREA ACROSS THE LAGOON.
YOU HAVE NO IDEA HOW TIRED I AM

FROM HUNTING.
LET’S HEAR ABOUT IT.

I HOPE YOU DIDN’T GO OUT DRESSED
LIKE THAT.

NO.
I WAS DRESSED APPROPRIATELY,

YEAH.
THAT LANDSCAPE, I HAD NO IDEA

THAT LANDSCAPE EXISTED.
I HAD NEVER SEEN IT BEFORE.

SINCE THE VERY BEGINNING OF
VENETIAN HISTORY, MEN HAVE SHOT

DUCKS.
THAT’S WHY THERE ARE SO MANY

RECIPES.
YEAH, YEAH.

THIS DISH REFERS BACK TO THE
DAYS OF THE DOGES.

OLD RECIPES HAD NUTMEG AND CINNAMON.

TODAY HE USES NOODLES AND GNIOCCHI.

AWE, LOOK!
OKAY.

I WOULD EAT THAT.
THAT’S REALLY GOOD.

IT IS REALLY TENDER.
LIKE A SWEETNESS TO IT.

THAT MIGHT BE THE CARROTS.
THE CARROTS?

IT WORKS VERY WELL WITH IT.
IT IS QUITE A RICH TASTE.

YOU DON’T NEED A LOT OF IT.
SO THAT WHOLE EXPERIENCE OF

THE LAGOON AND EARLY MORNING AND
THE NATURE, ALL OF THAT IS

CAPTURED BY THIS. YEAH.

CONVENIENTVENETIANS HAVE ALWA
ON FISH.

BUT THERE IS A

>>> AT THE HEART OF ITS SUCCESS,
VENICE WAS CALLED THE MOST

SERENE.
IT STILL IS.

DESPITE THE FACT THAT EVERY FEW
YEARS THE ADRIATIC SEA FLOODS

IN.
THE JOURNALIST KNOWS THE TRIALS

OF LIVING BY AND IN THE SEA AND
ALSO, THE BEST PLACE TO EAT THIS

FOOD.
LIKE VENICE, THIS DELICIOUS

STREET FOOD, A JUMBLE OF FRIED
CALAMARI, BECOMES MORE DELICIOUS

WITH THE FINAL DOSE OF SEA SALT.
OH, WOW!

FOR AS LONG AS VENICE HAS
EXISTED, EVERY FOUR YEARS OR SO,

EXTRA HIGH TIDES IN FALL AND
SPRING HAVE DONE THIS.

IT IS CALLED THE AQUA ALTA.
1966 WAS THE WORST IN LIVING

MEMORY.
2019 ESTABLISHED A RECORD FOR

THIS CENTURY.
AND HE SAYS THE SEA WATER HAS A

LEGACY.

IT’S ALL SALT.

BECAUSE THEY WEREN’T SALTY ENOUGH.

THE PEOPLE OF THE LAGOON ARE ADAPTABLE.

THEY HAVE TO BE.
ON THE ISLAND, THEY REGULARLY

GET WET FEET.
FIVE MILES NORTHEAST OF VENICE,

THE PLAIS COMPRISES A FEW HOMES,
FARMLAND AND A MEDIEVAL VINEYARD

THAT HAS BEEN FLOODED HUNDREDS
OF TIMES.

HOW DO YOU GROW VINES IN A PLACE
WHERE THE ROOTS ARE SOAKING IN

BRINE?
MATEO’S FAMILY HAS BEEN MAKING

WINE HERE SINCE 1542.
QUITE SPECIAL.

THIS IS, THIS VARIETY ADAPTS
ITSELF TO SURVIVE EXACTLY IN

THIS PLACE.
SO THIS IS WHY YOU CAN FIND THIS

VARIETY ONLY HERE. REALLY.

YES.
FOR CENTURIES, THE LOCALS

DRANK THIS LOCAL WINE BUT THE
GRAHAME WAS THE VICTIM OF THEIR

I AM CREASINGLY LOCAL TASTES.
IT WENT EXTINCT.

IN 2001, HIS FATHER FOUND A FEW
SURVIVING PLANTS AND BROUGHT

THEM HERE.
NO SOONER HAD THE VINEYARD

STARTED PRODUCING THAN THE 2019
AQUA ALTA ARRIVED.

AND THE SALT, IT IS A BIG
STRESS FOR THE 59.

BUT THIS IS VERY IMPORTANT FOR QUALITY.

TO PRODUCE A VERY GOOD WINE IT
IS IMPORTANT THERE HAS TO BE A

LITTLE STRESS FOR THE WINE.
NO PAIN, NO WINE.

WE START WITH THIS.
FIRST, WE TRY A PRE FLOOD

BOTTLE.
THAT’S AMAZING.

IT IS REALLY FRESH.
IT’S DRY AND IT’S SOFT.

SO SOFT. YEAH.

AND UNDERSTANDABLY, NOT INEXPENSIVE.

THIS IS VERY SPECIAL.
IS IT?

THIS IS 2020.
IT IS WAY TOO EARLY TO TASTE

THE AQUA ALTA VINTAGE BUT WE DO ANYWAY.

IT IS LITERALLY LIKE LICKING A ROCK.

YOU CAN FEEL THIS GUY IS
GOING TO BE SOMETHING AMAZING.

THE BEAUTY AND THE GENIUS OF
VENICE TO MAKE SOMETHING AMAZING

OUT OF IMPOSSIBLE.
THIS CHEF ALSO MAKES

SOMETHING AMAZING OUT OF THE
APPARENTLY IMPOSSIBLE.

SHE RUNS A RESTAURANT WITHIN THE
VINEYARD, COOKING WITH THINGS

THAT THRIVE IN THE SALTY SOIL.
HER FOOD IS OF THE LAGOON AND

ABOUT IT.
HELLO?

HI!
NICE TO MEET YOU.

NICE TO MEET YOU TOO.
I KNOW YOU ARE A VERY GOOD

COOK.
NOT LIKE YOU.

I MEAN, I HAVEN’T TASTED YOUR
FOOD YET SO WE’LL SEE.

WE’LL JUST SEE WHAT HAPPENS.
I KNOW YOU HAVE A MICHIGAN LYNN

STAR, DON’T YOU?
YES.

BUT THAT’S NOT MY AIM.
IT IS NOT MY JOY.

I LIKE CLIENTS, I LIKE NATURE, I
LIKE COOKING.

SO WHAT’S COOKING?
SPAGHETTI, OBVIOUSLY.

WHAT DO YOU CALL THIS DISH?
WE CALL IT GOLDEN SPAGHETTI.

THIS IS NOT TRADITIONAL.
WITH THIS DISH I WANT TO

EXPRESS THE FLAVOR OF LAGOON.
LOVED IN THE ANCIENT WORLD,

THIS IS LIQUID FERMENTED FISH
WITH A DELICATE UMAMI TASTE.

YOU CAN REALLY SMELL THAT.
I GIVE THE SOUR FLAVOR.

IN FRENCH THEY CALL IT -- I’VE
HEARD OF THAT, YES.

TRY TO OPEN IT.
IT IS BOILING.

IT’S BOILING?
FERMENTING?

YES.
SHE USES LEFTOVER UNRIPE

GRAPES FROM HER VINEYARD THAT IS
SOFT AND ACIDIC LIKE A LIGHT

VINEGAR.
WHAT WAS THAT YOU JUST PUT IN?

ASPARAGUS AND PARSLEY.
SO THIS IS THE SEA ASPARAGUS.

THIS IS THE ITALIAN VERSION.
REALLY GREAT, SALTY.

IT’S VERY SALTY.
BUT INCREDIBLY DELICIOUS.

ACTUAL GOLD LEAF IS USED BY
RENAISSANCE ARTISTS.

STOP IT!
DELICIOUS!

CREAMY, UNCTIOUS.
WOW!

BALANCING THEM WITH SWEET AND
SOUR TASTES, SHE TRANSFORMS

SALTY INGREDIENTS INTO GOLD.
IT’S CULINARY ALCHEMY.

FANTASTICO!
REGULARLY IN SEA WATER FOR ONE

AND A HALF MILLE

>>> FOR CENTURIES, WEALTHY
EUROPEANS DEPENDED ON SPICES TO

ENLIVEN THEIR FOOD.
THEY CAME OVER LAND FROM ASIA

AND ARABIA AND ENTERED THROUGH VENLIS.

SPICE WAS LIKE GOLD OR MORE VALUABLE.

I’M HEADED TO THE NORTH OF THE
CITY IN A DISTRICT THAT IS ONE

OF THE SIXTH OLDEST PARTS OF THE CITY.

WHICH MEANS IT IS VERY OLD.
BUT IT IS HOME TO SOMETHING NEW

AND VERY SPICY.
SO IF WE START NOW --

THIS PERSON IS FROM AFGHANISTAN.

HAVING UPSET THE TALIBAN, HE WAS
IN AN ITALIAN REFUGEE CAMP WHEN

HE DREAMED OF GIVING VENETIANS THIS.

THE.
TODAYS AND FLAVORS OF A PLACE

THEIR ANCESTORS ONCE TRADED WITH.

HIS RESTAURANT IS CALLED ORIENT EXPERIENCE.

HELLO?
GOOD MORNING, STANLEY.

GOOD MORNING.
HOW ARE YOU?

FINE, THANK YOU.
NICE TO SEE YOU.

THANKS FOR MEETING ME.
THANK YOU FOR BEING HERE.

THANK YOU.
WHAT ARE WE DRINKING?

THE ORIGINAL RECIPE IS FROM IRAN.

IT IS A MIXTURE OF LIKE SAFFRON,
SUGAR, WATER AND OBVIOUS LYLY

SOMETHING ELSE.
CHEERS!

THAT’S DELICIOUS.
I LOVE IT.

WOULD YOU LIKE TO SEE SOME OF
MY COLLEAGUES?

YEAH, SURE.
LET’S GO.

GOOD MORNING.
HELLO?

GOOD MORNING.
HERE WE HAVE --

NICE TO MEET YOU.
IT IS LAKIGAN VEGETARIAN

RAVIOLIS.
BEAUTIFUL!

HOW MANY DIFFERENT CUISINES
ARE YOU COOKING IN.

IN TOTAL WE HAVE LIKE 23
DIFFERENT COUNTRIES ON THE MENU.

AND AS PEOPLE.
FROM NIGERIA, AFGHANISTAN, THEN

WE HAVE GUYS FROM PAKISTAN, FROM
SYRIA, IT’S A KIND OF MELTING

POT.
HIS STAFF ARE ALL FORMER

REFUGEES.
THEY KEEP THE LINK TO THEIR OWN

CULTURES ALIVE TO THE DISHES
THEY ADD TO THE MENU.

WHAT ARE YOU COOKING?
IT IS A RECIPE FROM AFGHANISTAN?

IS IT BEEF?
OH, YEAH.

IT COOKS FOR ONE HOUR.
WE ADD THE ICE AND LEAVE IT

LIKE TEN MINUTES.
WHEN THE WATER IS DRIED, THEY

CLOSE.
WHEN YOU CLOSE, SEVEN TO EIGHT

MINUTES.
THEN IT’S READY.

THAT’S ALSO THE POINT THAT
I’M HAPPY FOR THAT.

WE ARE EXCHANGING ALSO THE RECIPES.

A GUY FROM NIGERIA WHO IS
BECOMINGIGAN AFGHAN, NIGERIAN.

WE KNOW THAT ITALIANS
BASICALLY EAT ITALIAN FOOD.

IT IS HARD TO FIND ANYTHING
EXCEPT ITALIAN FOOD.

YOU MIGHT FIND A FRENCH RESTAURANT.

IT NOT LIKE OTHER CULTURES.
THAT’S TRUE.

VENICE IS UNLIKE THE REST OF ITALY.

WE ARE SAYING CONVENIENT EEGSS,
PEOPLE FROM SOUTH LIVING IN THE

NORTH.
MORE OPEN MINDED.

THAT’S GOOD.
HIS FEAST IS A CULINARY

UNITED NATIONS.
SIGHTS AND SOUNDS THAT

UNDERSCORE THE VENETIAN
INFLUENCE TO OUTSIDE INFLUENCES.

I’M STARVING. YEAH.

OH MY GOD!
WOW!

THANK YOU!
HERE WE HAVE THE SAME RICE

THAT HE WAS DOING.
THAT’S REALLY GOOD.

WITH VEGETABLES.
I LOVE THAT.

THE LENTILS, WOW.
THERE IS A MULTIPLICITY OF

FLAVORS HERE.
TASTES BROUGHT HOME TO VENICE BY

HIS TEAM.
VENLICE WAS HISTORICALLY THE

MOST IMPORTANT PART OF THE WORLD
FOR SPICE.

WE HAD THE SILK ROAD AND THE
OTHER ONE WAS THE SPICE ROAD.

CROSSING FROM NORTH AFRICA,
GOING TO INDIA, CHINA.

RIGHT.
YOUR RESTAURANT ATTRACTS A LOT

OF PEOPLE.
80% WITH RESIDENTS AND THE

STUDENTS HERE, AND 20% TOURISTS
WITH VENETIANS.

THIS PROJECT WILL WORK
WHEREVER THERE IS A REFUGEE

POPULATION WHO NEED A NEW START
AND WHERE DINERS ARE OPEN TO NEW

EXPERIENCES.
VENICE HAS BEEN VERY

ACCEPTING OF YOU. SEMIING

ACCEPTING OF YOUR FOOD.
I THINK WE NEED A GOOD

I THINK WE’VE DONE A GOOD EXCHANGE.

SOMEHOW I’M A VENETIAN TOO.
AFTER 15 YEARS, I HAVE TO SAY

I’M A VENETIAN.
AND I’M PROUD OF THAT.

SOME ITALIAN POLITICIANS SEE
THE ARRIVAL OF FOREIGN FOOD AND

THE PEOPLE WHO BRING IT AS A BAD

>>> THERE IS A CAR COMING.
I BETTER HURRY UP.

IN MEDIEVAL TIME, THE VENETO WAS
LARGER, EXTENDING INTO WHAT IS

TODAY THE NEXT-DOOR NEIGHBOR OF
FRULIA, A MILE AWAY FROM THE

SLOVENIAN BORDER.
THIS IS NORTHEAST OF VENICE.

AND IT’S INCREDIBLY BEAUTIFUL.
VERY LUSH.

YOU’RE JUST NOT GOING TO GET ALL
THAT FISH THAT YOU GET IN

VENICE.
WHEN IT WAS PART OF THE VENETIAN

EMPIRE, THIS WAS THE OVERLAND
ENTRY POINT FOR GOODS FROM THE

EAST AND ASIA, WHERE SPICES
ENTERED EUROPE.

FOR MOST OF ITS MIST, FRIULI WAS
AUSTRIAN AND PART OF THE

HUNGARIAN EMPIRE.
ALL OF THIS HAS MADE THIS

CULINARY CROSSROADS A CULINARY
GOLD MINE.

IT’S JUST SO PRETTY.
I’VE COME TO THE RESTAURANT TO

MEET CHEF ANTONIA KLUGMAN. WELCOME.

SHE HAS POLISH, JEWISH, AND
ITALIAN ROOTS, AND SO DO HER

MENUS.
SHE IS FUSION PERSONIFIED.

THANK YOU SO MUCH.
IT’S SUCH A PLEASURE.

IT’S A PLEASURE FOR ME.
THANK YOU, THANK YOU.

GRAZI.
I WANT TO SHOW THE BEST PART.

THE GARDEN IS IMPORTANT.
THIS IS WHERE YOU GROW

EVERYTHING, BUT YOU USE IT.
SOME ARE HERE TO REALLY

INSPIRE ME. RIGHT.

AND SOME ARE FOR THE GUESTS. GORGEOUS.

YOU KNOW.
THIS IS MY FAVORITE.

IT IS A VERY FUNDAMENTAL
INGREDIENT OF ITALIAN TASTES.

AND I THINK WE CAN HAVE SOME OF
THEM, YOU KNOW, FOR OUR KITCHEN.

YEAH, THEY’RE GORGEOUS.
THE RESTAURANT IS A MODERNIST

GEM IN THE FIELD.
REMOTE BUT CELEBRATED.

IT’S GOT A MICHELIN STAR. WOW.

WELCOME IN MY KITCHEN.
ANTONIA WANTS ME TO TASTE A

DISH HER GRANDPARENTS MADE FOR
HER, FOOD THAT REFLECTS THE

CULTURAL COLLISION THAT DEFINES
THIS AREA.

I WANTED TO SHOW YOU A DISH
THAT IT’S REALLY A COMFORT FOOD

FOR ME, IMPORTANT TO MY FAMILY,
IMPORTANT TO MY REGION.

AND THE GHOULOULASH REALLY REPRE
IT ALL.

A GOULASH IS WHAT PEOPLE
WOULD THINK A HUNGARIAN RECIPE.

AUSTRIAN HUNGARYIAN.
YOU PUT THE BASE OF NORMAL

TOMATO SAUCE.
BE YOU START FROM THE GARLIC.

SO WHEN IT’S LIKE THIS, YOU PUT
THE TOMATO IN.

NOW YOU ADD THE ONIONS.
AND THEY WILL USE THE WATER OF

THE TOMATO TO STEW MORE GENTLY. OKAY.

IT’S AUSTRIAN, BUT IN ITALY.
GOULASH IS USUALLY MADE WITH

BEEF OR LAMB, BUT ANTONIA
PREFERS PORK CHEEK.

THAT’S REALLY INTERESTING. OKAY.

I PREFER SOME RED WINE.
I WILL ADD SOME OF THIS HERE.

AND BAY LEAVES, AND BLACK PEPPER.

I WILL ADD IT RIGHT AWAY TO OUR SAUCE.

OKAY.
BEAUTIFUL.

LIKE THIS.
ANOTHER THING, THE CUMIN.

OH, CUMIN.
AND THE OTHER SPICES THAT I

NEED HERE IS THE PAPRIKA.
THE SWEET ONE AND THE SPICY ONE.

A LOT OF IT. WOW.

WE USE MUCH MORE SPICES THAN
OTHER PARTS OF THE NORTH OF

ITALY.
SURE.

BECAUSE YOU’RE GETTING THE
INFLUENCE --

FROM THE PORT, YOU KNOW?
IN THE PORT, WE RECEIVED ALL

THESE INFLUENCES FROM THE
TURKISH WAR, THE GREECE,

ALBANIANS, CROATIANS.
THE LAST INGREDIENT IS

STRAIGHT OUT OF THE WILD EAST.
I PUT SOME APRICOT, THE DRIED

ONES.
TO USE FRUIT IN EASTERN

EUROPE AS PART OF THE COOKING IS
VERY TRADITIONAL.

EXACTLY.
AND TO HELP THE TRADITION

ALONG, SOMETHING MODERN.
IS IT STEWING OR STEAMING?

WHATEVER, IT’S GENIUS.
IN THIS WAY, IT’S PERFECTLY

HERMETIC
HERMETIC.

SEALED.
YEAH, SEALED.

I’VE NEVER SEEN ANYONE DO
THAT BEFORE.

ANTONIA’S SISTER AND BUSINESS
PARTNER VITTORIA RUNS THE

RESTAURANT.
THEY KEEP THE PLACE INTIMATE

WITH JUST NINE TABLES.
BUT THIS AFTERNOON THERE IS A

10, A CHEF’S TABLE.
OH, I THOUGHT YOU’D NEVER

ARRIVE.
HI.

THANK YOU.
THANK YOU.

LET’S EAT OUR GOULASH WITH SOME
VEGGIES AS A SIDE.

THE SIDE DISHES ARE MADE WITH
INGREDIENTS WE HARVESTED FROM

ANTONIA’S GARDEN.
CHICORY WITH LEMON, AND THEN THE

DELICIOUS LEAVES OF THE ZUCCHINI PLANT.

I STARTED TO ALWAYS. MMM.

OH MY GOD.
THAT CHEEK.

IT’S REALLY GOOD.
THIS IS DELICIOUS.

DELICIOUS.
I’M HAPPY THAT YOU LOVE.

I LOVE IT.
IT’S THE PERFECT MIX OF SO MANY

DIFFERENT CULTURES. YES.

RIGHT IN A BOWL.
WE HAVE TO TELL THE PEOPLE

THAT ITALY IS NOT A CLICHE.
EVERY REGION MANY SHADES.

AND FRIULI IS ONE OF THE MOST
INTERESTING PLACE TO VISIT

BECAUSE OF THIS COMPLEXITY.
AND YOU’VE HAD A GREAT IMPACT

MAKING PEOPLE AWARE OF THAT.
BECAUSE YOU HAVE THIS INCREDIBLE

RESTAURANT.
THE RICH FUSION OF TASTES IN

FRIULI COMES FROM GEOGRAPHY AND
A HISTORY OF THE CITIZENS’

OPENNESS TO OUTSIDE INFLUENCES.
BUT THEY WEREN’T THE ONLY ONES.

THE VENETIANS TOO RELIED ON
CENTURIES OF TRADE TO CREATE

IMMENSE WEALTH AND GLOBAL INFLUENCE.

VISITING THE VENETO TODAY, WE
CAN STILL ENJOY INGREDIENTS

FIRST BROUGHT HOME BY THE
MERCHANTS OF VENICE AND EAT THE