A Toast in Two Tongues
Tucci sets the tone with a German greeting and a beer stein in hand, highlighting the region’s bilingual nature and its history under Austrian rule until the end of World War I. “The food is as complex as the region itself,” he notes, preparing viewers for a culinary journey that straddles borders.
Comfort Food in the Dolomites
In the alpine haven of Alpe di Siusi, Tucci indulges in a warming plate of beef goulash, sauerkraut, and polenta—a meal reflecting the area’s Austrian influences. Despite the Habsburg flavors, Italian customs like aperitivo remain integral, leading Tucci to describe the cuisine as “Austrian with a hint of Italian.”
Foraging with Chef Franz Mulser
High-altitude living demands resourcefulness. Tucci joins Chef Franz Mulser, who forages stone pine to create a unique pesto served over Schlutzkrapfen—durum wheat dumplings filled with dried pear flower and topped with tomato compote. Mulser also prepares a herb and flower cream soup, comprising 25 hand-picked mountain herbs, served in a bread bowl and garnished with blossoms. This recipe, passed down from his grandfather who survived in the woods during WWII, embodies resilience and tradition.