Stanley exposes the pioneering spirit of Italyìs industrial heartland. Where the cuisine and ingredients are defiantly forward thinking.(credit: National Geographic/Matt Holyoak)Episode: #2 "Lombardy"Air Date 05/18/2025104_Lombardy_TucciInItaly_01.jpg
At the restaurant Trippa, they have limited seating to give their workers a good work/life balance. (credit: National Geographic/Matt Holyoak)Episode: #2 "Lombardy"Air Date 05/18/2025104_Lombardy_TucciInItaly_04.jpg
Gurpreeet Singh fitting milking attire onto one of his cows at his dairy farm near Cremona. (credit: National Geographic)Episode: #2 "Lombardy"Air Date 05/18/2025104_Lombardy_TucciInItaly_UHD_04.jpg
Chef Diego Rossi (L) sprays tuna mousse on veal slices, preparing his renowned dish 'vitello tonnato'. (credit: National Geographic)Episode: #2 "Lombardy"Air Date 05/18/2025104_Lombardy_TucciInItaly_UHD_05.jpg
The historic Autogrill Villoresi Ovest, an icon of Italian design. (credit: National Geographic)Episode: #2 "Lombardy"Air Date 05/18/2025104_Lombardy_TucciInItaly_UHD_01.jpg
Unicredit's striking glass-clad skyscraper and Bosco Verticale's two residential towers. (credit: National Geographic)Episode: #2 "Lombardy"Air Date 05/18/2025104_Lombardy_TucciInItaly_UHD_02.jpg
Da Vittorio's takos with amberjack, flowers, leaves, and a touch of fresh herbs. (credit: National Geographic)Episode: #2 "Lombardy"Air Date 05/18/2025104_Lombardy_TucciInItaly_UHD_03.jpg
