0:00:02 > 0:00:06How does your family celebrate a traditional Welsh Christmas?
0:00:06 > 0:00:10Tinsel, turkey, trifle, sprouts?
0:00:11 > 0:00:14You won't find many of those things in our house,
0:00:14 > 0:00:16as we do Christmas slightly differently.
0:00:17 > 0:00:22My name is Michela Chiappa and I'm Welsh-born but Italian-bred,
0:00:22 > 0:00:26and I'm equally proud of both my cultures.
0:00:26 > 0:00:30And so, just like thousands of other Welsh-Italians throughout Wales,
0:00:30 > 0:00:34my family has taken traditions and recipes from both countries
0:00:34 > 0:00:39to create a unique festive food fusion built around the three Fs -
0:00:39 > 0:00:41family...
0:00:41 > 0:00:43fun...
0:00:45 > 0:00:46..and food.
0:00:46 > 0:00:48Glorious food.
0:00:50 > 0:00:51As the mother of two young children,
0:00:51 > 0:00:55I'm determined to pass on these traditions to the next generation.
0:00:55 > 0:00:57But I'm also aware that we live in an age
0:00:57 > 0:01:00where our nonstop 24-7 society
0:01:00 > 0:01:05threatens to overrun the traditions we all hold and cherish,
0:01:05 > 0:01:07so I've been on a Wales-wide mission
0:01:07 > 0:01:10to help save the Welsh-Italian Christmas.
0:01:10 > 0:01:12That's it, that's it!
0:01:12 > 0:01:15A culinary expedition that has taken me from Bangor to Cardiff
0:01:15 > 0:01:17and Aberystwyth to Newport.
0:01:17 > 0:01:19It looks incredible!
0:01:19 > 0:01:23And now, inspired by what I've seen and learned on my travels,
0:01:23 > 0:01:25I'm planning to return the favour...
0:01:26 > 0:01:32..by hosting a six-course Welsh-Italian festive party to remember.
0:01:39 > 0:01:42Previously on the Welsh-Italian Christmas,
0:01:42 > 0:01:45I embarked on a round-Wales trip in search of recipe ideas
0:01:45 > 0:01:49for the ultimate Welsh-Italian festive menu.
0:01:49 > 0:01:50Iechyd da!
0:01:50 > 0:01:52I visited Mario in Bangor...
0:01:52 > 0:01:55- Would you like a glass of wine? - Erm...I won't say no!
0:01:56 > 0:02:00Who showed me his mamma's miraculous one-pot turkey roast
0:02:00 > 0:02:04that could be prepared and cooked in just over an hour.
0:02:04 > 0:02:06- Bon appetit!- Bon apetit! Saluti!
0:02:09 > 0:02:11I then met Ciara in Aberystwyth,
0:02:11 > 0:02:14who showed me her take on the vegetarian classic -
0:02:14 > 0:02:16melanzane alla Parmigiana -
0:02:16 > 0:02:20a simple aubergine and tomato dish that Ciara made special
0:02:20 > 0:02:22with a thick Parmesan topping
0:02:22 > 0:02:25that produced a bubbling, crispy, caramelised crust.
0:02:25 > 0:02:26Wow, look at that!
0:02:28 > 0:02:29Oozy cheese.
0:02:29 > 0:02:30Lovely.
0:02:30 > 0:02:33Next, I met up with Bruna in Cardiff.
0:02:33 > 0:02:34Ciao!
0:02:34 > 0:02:37She showed me her prawn and vegetable risotto.
0:02:37 > 0:02:41Cheap, simple and packed with tasty fresh vegetables.
0:02:42 > 0:02:44Buenisimo.
0:02:44 > 0:02:45Complimenti.
0:02:45 > 0:02:46Ciao!
0:02:46 > 0:02:49And lastly, I met Sergio in Newport,
0:02:49 > 0:02:52who not only introduced me to laverbread crisps,
0:02:52 > 0:02:56but also produced a decadent fish dish packed with more seafood
0:02:56 > 0:02:58than a Pembroke trawler.
0:02:58 > 0:03:00It looked amazing.
0:03:00 > 0:03:02Come on, then. I've got it all.
0:03:02 > 0:03:04And it tasted...
0:03:05 > 0:03:07Delicious!
0:03:08 > 0:03:10Inspired by all of these dishes
0:03:10 > 0:03:14and some of the festive delights my family traditionally serve,
0:03:14 > 0:03:17I'm going to source, prepare and present
0:03:17 > 0:03:20a six-course Welsh-Italian festive feast
0:03:20 > 0:03:21that I hope...
0:03:21 > 0:03:22Mamma.
0:03:22 > 0:03:24..will enthuse you to try some of the recipes, too.
0:03:27 > 0:03:30But first, as the whole point of me undertaking this journey
0:03:30 > 0:03:33is to pass on cherished traditions to my daughters,
0:03:33 > 0:03:38I've decided to try and add a new Chiappa tradition to the list.
0:03:38 > 0:03:40So I've set off into the Welsh countryside
0:03:40 > 0:03:43with Serafina and Fiamma, Mum and Dad,
0:03:43 > 0:03:48to do something I've only previously ever done in Italy - a nut hunt.
0:03:50 > 0:03:53Chestnuts have always been a type of nut that my grandad used to cook
0:03:53 > 0:03:55at this time of year,
0:03:55 > 0:03:59mainly because sweet chestnuts are from his little village in Italy
0:03:59 > 0:04:01and, obviously, when he was growing up,
0:04:01 > 0:04:03that was kind of free food for them.
0:04:03 > 0:04:05In Wales, it's really hard to find
0:04:05 > 0:04:10because I don't think the sweet chestnut tree is native to the UK,
0:04:10 > 0:04:14but we have found some here in Dinas Powys.
0:04:14 > 0:04:16We have collected a good few here
0:04:16 > 0:04:18that we're going to go home and roast.
0:04:18 > 0:04:21I think, for me, one of the things I love about this time of year
0:04:21 > 0:04:25is it always comes down to family and memories,
0:04:25 > 0:04:28and that's why I think these type of traditions are so important
0:04:28 > 0:04:30and which is why,
0:04:30 > 0:04:32even though they might enjoy kicking the leaves
0:04:32 > 0:04:34more than actually hunting for the chestnuts,
0:04:34 > 0:04:36it's all part of being together as a family,
0:04:36 > 0:04:38which is what means the most to me.
0:04:41 > 0:04:43Back at my parents' house,
0:04:43 > 0:04:45Uncle Al stokes the coals
0:04:45 > 0:04:49while Dad scores the chestnuts and places them on a tin sheet
0:04:49 > 0:04:52handcrafted into a chestnut roasting tray
0:04:52 > 0:04:54by my nonno, my grandad.
0:04:54 > 0:04:56I've got no idea how old this dish is,
0:04:56 > 0:04:59but it's kind of like a family heirloom
0:04:59 > 0:05:03and Dad always jokes about taking out a patent on the design.
0:05:03 > 0:05:07Tomorrow, I'm going to finalise the six courses I shall present
0:05:07 > 0:05:09for my Welsh-Italian festive party.
0:05:09 > 0:05:12So as we tuck into the sweet and smoky roasted chestnuts,
0:05:12 > 0:05:16I take the opportunity to quiz everyone on their preferences.
0:05:16 > 0:05:19If you were to put together your ultimate
0:05:19 > 0:05:23kind of Welsh-Italian Christmas Day menu,
0:05:23 > 0:05:25what would it be?
0:05:26 > 0:05:29The snails. The antipasto.
0:05:29 > 0:05:30The antipasto.
0:05:31 > 0:05:32A nice joint, too.
0:05:32 > 0:05:34Beef. Beef.
0:05:34 > 0:05:37No. Your dad used to do duck.
0:05:37 > 0:05:38Duck. That's right.
0:05:38 > 0:05:41And only your dad did it and he would...
0:05:42 > 0:05:45..bone the duck, open it out
0:05:45 > 0:05:47and then he'd put a layer of veal,
0:05:47 > 0:05:49a layer of chicken
0:05:49 > 0:05:53and then your mum would make a stuffing in the middle.
0:05:53 > 0:05:56Close it up, seal it,
0:05:56 > 0:05:59sew it back up and cook that in the oven.
0:05:59 > 0:06:01- Did he really?- Yes. - I forgot about that.
0:06:01 > 0:06:04And, actually, that's quite a big tradition in America
0:06:04 > 0:06:07because when I had... Turducken, they call it.
0:06:07 > 0:06:10Turkey, duck, chicken - turducken.
0:06:10 > 0:06:14And they'll stuff the chicken in the turkey in the...
0:06:14 > 0:06:16- For Christmas?- Yeah. No, for Thanksgiving, they do it.
0:06:16 > 0:06:20- Oh, Thanksgiving. - Nonno was ahead of his time, then!
0:06:20 > 0:06:23Tempting as they sound, I'm not sure I'm up to boning,
0:06:23 > 0:06:26stuffing and sewing 40-odd turduckens,
0:06:26 > 0:06:29but I might just have to get sweet chestnuts in there somewhere.
0:06:30 > 0:06:33Next morning, I'm up bright and early
0:06:33 > 0:06:36and heading out with a head full of recipe ideas.
0:06:36 > 0:06:39I've decided what will be on my festive menu.
0:06:39 > 0:06:42The key thing is that there must be flavours
0:06:42 > 0:06:44of Italy and Wales in every dish.
0:06:45 > 0:06:48So it'll be a six-course extravaganza
0:06:48 > 0:06:51covering antipasto, pasta, risotto, fish
0:06:51 > 0:06:55and a one-pot main course roast that controversially replaces
0:06:55 > 0:06:58Mario's traditional turkey with pork.
0:06:58 > 0:07:00I'll explain why later in the programme.
0:07:02 > 0:07:04Meanwhile, I've got some work to do,
0:07:04 > 0:07:06starting with a trip to Cardiff Market
0:07:06 > 0:07:10in search of some lovely fresh ingredients.
0:07:10 > 0:07:13Right, so I'm cooking a six-course feast.
0:07:13 > 0:07:16So I've got quite a few ingredients I need. A few sweet potatoes.
0:07:16 > 0:07:19- Yeah, no worries. - And some cherry tomatoes.
0:07:19 > 0:07:20Have you got any on the vine?
0:07:20 > 0:07:22- Yeah, we've got them on the vine. - Here we go.
0:07:23 > 0:07:24What else?
0:07:24 > 0:07:26So, we've got our fish,
0:07:26 > 0:07:30which is going to be sweet potato and laverbread,
0:07:30 > 0:07:32so it's got red, white and green in it.
0:07:34 > 0:07:36Then we've got our risotto, so I need pancetta.
0:07:36 > 0:07:37But I need leeks.
0:07:37 > 0:07:39Can I have a leek, as well, please?
0:07:39 > 0:07:41I'm a big fan of local markets.
0:07:41 > 0:07:44Nothing prepacked and plastic wrapped
0:07:44 > 0:07:48and stalls where people know their produce and where it's come from.
0:07:48 > 0:07:50Look at them. Where are these ones from?
0:07:50 > 0:07:53They're Chinese pears. Where are they from, the Chinese pears?
0:07:54 > 0:07:55China.
0:07:55 > 0:07:57- China.- China!
0:07:58 > 0:07:59Ask a silly question.
0:07:59 > 0:08:01Is the leek Welsh?
0:08:01 > 0:08:02- Yes, the leek is Welsh.- Excellent.
0:08:02 > 0:08:05- That's great, thanks very much. - Thank you, bye.
0:08:05 > 0:08:06Have a nice day. Thank you.
0:08:07 > 0:08:09Hello! Hi.
0:08:09 > 0:08:11Have you got any pork loin?
0:08:11 > 0:08:12Not tenderloin, pork loin.
0:08:12 > 0:08:14- Pork loin?- Yes, please.- We can do you a piece of pork loin, yes.
0:08:14 > 0:08:16- Something like that?- That's perfect.
0:08:16 > 0:08:18But it... Can I have it without the bone?
0:08:18 > 0:08:20- Has that got the bone on it? - Got the bone in.
0:08:20 > 0:08:22Can I have it without the bone, please? Thank you.
0:08:22 > 0:08:28So I'm getting a pork loin here to create, like, a one-pot roast.
0:08:28 > 0:08:29I love one-pot roasts
0:08:29 > 0:08:32and I kind of want to copy what Mario did up north with turkey.
0:08:32 > 0:08:34I'm going to use a pork loin.
0:08:34 > 0:08:36It's a lovely cheap cut of meat
0:08:36 > 0:08:38and, actually, I'm going to get three meals out of it.
0:08:38 > 0:08:41- Will you cut the tenderloin part off me?- Cut that bit off?- Yeah.
0:08:41 > 0:08:44- I'll cook that separate. - A separate dish with that.
0:08:44 > 0:08:46Because you can use the bone to make stock.
0:08:46 > 0:08:49You can use the tenderloin for something else,
0:08:49 > 0:08:51like pan-fried with a nice sauce.
0:08:51 > 0:08:53Here's your tenderloin...
0:08:53 > 0:08:54deboned.
0:08:54 > 0:08:55And then the pork loin,
0:08:55 > 0:08:59that's going to be the hero of my roast to feed the entire family.
0:09:02 > 0:09:03Merry Christmas!
0:09:05 > 0:09:09And my last port of call at Cardiff Market is the fish stall.
0:09:09 > 0:09:10I love a fish stall.
0:09:10 > 0:09:15I just think it's amazing to see the range of fish, the seafood.
0:09:15 > 0:09:18It's gorgeous. I love it.
0:09:18 > 0:09:20I'm planning to make a simplified version
0:09:20 > 0:09:23of Sergio's fishy magnum opus,
0:09:23 > 0:09:25starting with sea bass, wild and Welsh.
0:09:27 > 0:09:2827.57.
0:09:28 > 0:09:30Oh, that sounds great. Yes, please.
0:09:30 > 0:09:32I'm also looking for some laverbread.
0:09:32 > 0:09:35I'm kind of creating a Welsh-Italian colour mix,
0:09:35 > 0:09:38so we've got, you know, the white fish.
0:09:38 > 0:09:40I'm going to use some cherry tomatoes to give it the red.
0:09:40 > 0:09:42And then I was looking for the laverbread,
0:09:42 > 0:09:44and I've not really cooked with it before,
0:09:44 > 0:09:45so any advice you can give me.
0:09:45 > 0:09:47Well, you can eat it as it is.
0:09:47 > 0:09:49But what people do is a Welsh breakfast.
0:09:49 > 0:09:53- And they fry bacon, fry the laverbread in the bacon...- OK.
0:09:53 > 0:09:57..and you can put some oatmeal with it to make, like, a little pancake.
0:09:57 > 0:10:02Or just have it with a breakfast supplement with toast and...
0:10:02 > 0:10:04How would you describe, like, the flavours?
0:10:04 > 0:10:08Like, in terms of someone at home who's never tried it before.
0:10:08 > 0:10:10It's a bit salty.
0:10:10 > 0:10:11Um... It's not everyone's cup of tea
0:10:11 > 0:10:13and doesn't look particularly appetising,
0:10:13 > 0:10:15but it is really good for you.
0:10:15 > 0:10:16Full of iron and stuff.
0:10:17 > 0:10:20- Welsh laverbread. - Yeah. Oh, indeed.
0:10:21 > 0:10:23Right. I always wrap these.
0:10:23 > 0:10:25If it sort of splits open in the bag, you get a...
0:10:25 > 0:10:27- A big mess.- You can imagine.- Yeah.
0:10:27 > 0:10:29You get a dirty bass.
0:10:30 > 0:10:32Thank you very much. Lovely.
0:10:32 > 0:10:33Have a good afternoon, bye.
0:10:35 > 0:10:37Today, I'm also going to give you a guide
0:10:37 > 0:10:41to what meats and cheeses to buy for the perfect antipasto
0:10:41 > 0:10:44and, for that, there's only one possible place to go.
0:10:45 > 0:10:49I find that entering a well-stocked delicatessen at Christmas
0:10:49 > 0:10:52is like having a free pass to Santa's workshop.
0:10:52 > 0:10:55You just look around you, it's like an Aladdin's cave.
0:10:55 > 0:10:57And for me, you know, and my family
0:10:57 > 0:11:01to really have a traditional Welsh-Italian Christmas,
0:11:01 > 0:11:02there are certain ingredients
0:11:02 > 0:11:04you might struggle to find in a supermarket.
0:11:04 > 0:11:07But you come to a little delicatessen like this
0:11:07 > 0:11:11and you have got torrone, panettone, amaretti di Saronno...
0:11:11 > 0:11:15All those little extras that, for us, make it really, really special.
0:11:16 > 0:11:18- Hello.- Hello. Hi.
0:11:18 > 0:11:22I'm looking for some cured meats for an antipasto board.
0:11:22 > 0:11:25Cor, I don't know where to start, if I'm honest.
0:11:25 > 0:11:26Now, then...
0:11:26 > 0:11:29This is where us, as a family, we always argue
0:11:29 > 0:11:32because there's lots of different cuts of meat.
0:11:32 > 0:11:34So you can start with, like, mortadella,
0:11:34 > 0:11:36which is one of the cheaper cuts.
0:11:36 > 0:11:39Traditionally from Bologna. I love mortadella.
0:11:39 > 0:11:40My sister doesn't like it.
0:11:40 > 0:11:43So here we go, the arguments are already starting.
0:11:43 > 0:11:44We always have salami -
0:11:44 > 0:11:46everyone likes it - my kids love it.
0:11:46 > 0:11:50- We've got a very nice Felino. - Felino, yeah, that looks lovely.
0:11:50 > 0:11:52There are hundreds of different salamis
0:11:52 > 0:11:54from dozens of European countries -
0:11:54 > 0:11:56some are spicier than others.
0:11:56 > 0:11:59Some have more herbs or garlic, or more fats.
0:11:59 > 0:12:03Felino, the salami I've chosen, is from Emilia-Romagna,
0:12:03 > 0:12:05the province my family originate from.
0:12:05 > 0:12:07It's 100% coarse pork,
0:12:07 > 0:12:09but salami can be made from any meat,
0:12:09 > 0:12:12from beef to venison, even turkey!
0:12:12 > 0:12:14And then you kind of start climbing up the ladder.
0:12:14 > 0:12:17So you've got coppa. Have you got any Italian coppa?
0:12:17 > 0:12:19Oh, there it is. Coppa di Parma.
0:12:19 > 0:12:21So this is where I'm from in Italy.
0:12:21 > 0:12:24It kind of looks a bit like prosciutto,
0:12:24 > 0:12:28but it's more fat throughout it and it's usually a round, smaller shape.
0:12:28 > 0:12:30My nonno, that was his favourite.
0:12:31 > 0:12:36And then you go up the ladder again, and you've got prosciutto di Parma.
0:12:36 > 0:12:39Prosciutto di Parma is my sister Emmy's favourite
0:12:39 > 0:12:43and that is getting too quite an expensive cut of meat.
0:12:43 > 0:12:46It's much leaner, it's cut wafer thin.
0:12:46 > 0:12:48Usually, if it's very good, it melts in your mouth.
0:12:49 > 0:12:52And then, above the prosciutto di Parma,
0:12:52 > 0:12:54there are two favourites in our family -
0:12:54 > 0:12:56one is braesaola.
0:12:56 > 0:12:58The braesaola is beef, not pork,
0:12:58 > 0:13:01so it's different to all the other ones I've selected
0:13:01 > 0:13:02and my dad always does it.
0:13:02 > 0:13:05He plates it up. It's really, really thin
0:13:05 > 0:13:08and it's covered with lemon juice, pepper, Parmesan shavings
0:13:08 > 0:13:11and sometimes in Italy they'll put rocket or something over the top
0:13:11 > 0:13:14and it's really pretty. It's so delicious!
0:13:15 > 0:13:19And the other little one, which is one of my favourites, is pancetta.
0:13:19 > 0:13:21It's, again, a cheaper cut because it's got more fat
0:13:21 > 0:13:23but, if it's cut wafer thin,
0:13:23 > 0:13:27it melts in your mouth and it is absolutely divine.
0:13:28 > 0:13:31Getting ready for my feast and this is just the antipasto!
0:13:33 > 0:13:37- Thank you very much. - Lovely. Thank you.
0:13:37 > 0:13:38To complement my Italian meats,
0:13:38 > 0:13:41I'm also picking up some Welsh cheeses.
0:13:42 > 0:13:45You need strong, robust flavours to stand up to cured meats,
0:13:45 > 0:13:49so I'm going for a smoked Caerphilly, a spicy, tangy saval,
0:13:49 > 0:13:52a gooey Cenarth brie
0:13:52 > 0:13:54and last, but by no means least...
0:13:54 > 0:13:56- Nettle.- Nettle?
0:13:56 > 0:13:58Yes. Tastes like spinach.
0:13:58 > 0:13:59- Oh!- Have a little taste of that.
0:13:59 > 0:14:01I've actually cooked with nettle many times.
0:14:01 > 0:14:06- Have you?- So we fill tortelli with spinach and ricotta,
0:14:06 > 0:14:07so it's like a filled pasta.
0:14:07 > 0:14:09And often you can...
0:14:09 > 0:14:10We'll use nettles instead,
0:14:10 > 0:14:12cos they're exactly like spinach
0:14:12 > 0:14:14and they're free on the side of the road.
0:14:14 > 0:14:18And, you know, they're packed with iron and things, so...
0:14:19 > 0:14:20Oh, I really like that!
0:14:20 > 0:14:22Yeah. I think that would carry...
0:14:22 > 0:14:24- I love that.- ..some of the salamis, even the Parma.
0:14:24 > 0:14:26Something like that would be very unusual.
0:14:26 > 0:14:28I love that. I could stay here all day.
0:14:28 > 0:14:31Just give me a glass of wine and some crackers!
0:14:31 > 0:14:34But, unfortunately, I've got other fish to fry
0:14:34 > 0:14:37and meat to cook and vegetables to saute,
0:14:37 > 0:14:39and puddings to egg.
0:14:39 > 0:14:40- Merry Christmas.- Thank you.
0:14:40 > 0:14:42- Bye.- And you, too.
0:14:42 > 0:14:46And so, having sourced my Italian and Welsh ingredients,
0:14:46 > 0:14:51it's time to road test my recipes before I throw my festive party.
0:14:53 > 0:14:57I'm going to invite around 45 guests from the Welsh-Italian community
0:14:57 > 0:15:00and, as I'll be playing host on the day,
0:15:00 > 0:15:01I'll leave the cooking to others.
0:15:02 > 0:15:06But what I do want to make sure is that my ideas are edible first.
0:15:07 > 0:15:10So I'm going to taste trial all six courses
0:15:10 > 0:15:14by making enough of each to feed a family of four to six.
0:15:16 > 0:15:18Unfortunately, we haven't got the time
0:15:18 > 0:15:20to give a blow-by-blow guide to each recipe.
0:15:20 > 0:15:22Anyone else want a go?
0:15:22 > 0:15:26However, you can find full how-to videos of all the dishes,
0:15:26 > 0:15:29along with other recipes featured in the series, at...
0:15:37 > 0:15:41But to give you a quick taster of what will be served at the party,
0:15:41 > 0:15:45my ultimate Welsh-Italian festive menu starts with an antipasto,
0:15:45 > 0:15:48mixing Italian meats and Welsh cheeses.
0:15:49 > 0:15:53It's followed by anolini in brodo, the pasta dish of the gods.
0:15:53 > 0:15:57And even though my dad and uncle swear that nobody's anolini
0:15:57 > 0:15:59is a patch on their mother's,
0:15:59 > 0:16:01they would absolutely boycott Christmas
0:16:01 > 0:16:03if there were none on the table.
0:16:03 > 0:16:07My next dish is inspired by the prawn and vegetable risotto
0:16:07 > 0:16:09Bruna made me in the previous episode.
0:16:09 > 0:16:11But as fish will be my next course,
0:16:11 > 0:16:14I'm making my risotto with Italian pancetta
0:16:14 > 0:16:17and Welsh leeks and goat's cheese.
0:16:18 > 0:16:20In the previous episode, Sergio cooked me
0:16:20 > 0:16:23the most extravagant fish dish I've ever tasted.
0:16:24 > 0:16:28Amazing as that dish was, I'm going for a much simpler version -
0:16:28 > 0:16:31a Welsh sea bass with a tricolore of sweet potatoes,
0:16:31 > 0:16:34laverbread and vine tomatoes.
0:16:34 > 0:16:38The meat course is inspired by Mario's one-pot turkey roast
0:16:38 > 0:16:40that we featured in the previous episode,
0:16:40 > 0:16:43but I'm going for stuffed pork instead of Turkey
0:16:43 > 0:16:45in homage to my nonna.
0:16:45 > 0:16:48So my nonna often used to do a roast pork for Christmas Day.
0:16:48 > 0:16:50She loved cooking pork,
0:16:50 > 0:16:53but she'd do this dish the night before, so out of the way,
0:16:53 > 0:16:55avoids the faff on Christmas Day.
0:16:55 > 0:16:56She'd put it in the fridge overnight
0:16:56 > 0:16:59and then, Christmas morning, pop it in the oven.
0:16:59 > 0:17:02But I'm putting my little twist on it, inspired by Mario.
0:17:02 > 0:17:05This is my nonna's roast pork, but in one pot.
0:17:10 > 0:17:14Finally, I've asked my party guests to bring a dessert of their choice.
0:17:14 > 0:17:18The one I'll be taking is an old family favourite
0:17:18 > 0:17:21that's really easy to make - poached pears.
0:17:22 > 0:17:26But again, the video versions of all these dishes are available online.
0:17:28 > 0:17:30But now, it's party time.
0:17:36 > 0:17:38So I'm about to go into I Giardini,
0:17:38 > 0:17:40where the chef is creating my version
0:17:40 > 0:17:43of the festive Welsh-Italian menu,
0:17:43 > 0:17:45and I'm a little bit nervous
0:17:45 > 0:17:48because we've got about 40, 45 people coming.
0:17:48 > 0:17:51And whilst I'm not doing the cooking, the pressure really is on
0:17:51 > 0:17:53because I've picked the menu
0:17:53 > 0:17:54and we've got family coming,
0:17:54 > 0:17:57we've got Welsh-Italians I've met on my journey,
0:17:57 > 0:17:59lots of people, probably, with opinions.
0:17:59 > 0:18:04So...could be in for a brutal session of,
0:18:04 > 0:18:06"Let's just criticise Mich."
0:18:06 > 0:18:09But I'm sure everyone's going to have lots of fun.
0:18:09 > 0:18:12It's going to be very festive and I'm looking forward to it.
0:18:12 > 0:18:13And nervous though I am,
0:18:13 > 0:18:16at least one person is waiting for me with open arms -
0:18:16 > 0:18:18restaurant owner Massimo.
0:18:18 > 0:18:19- Girono!- Girono!
0:18:19 > 0:18:21- Ciao, Michela.- Hello! - Hello.
0:18:21 > 0:18:23Welcome to Giardini.
0:18:23 > 0:18:24Oh, thank you.
0:18:24 > 0:18:26It's lovely and warm in here.
0:18:26 > 0:18:27Yes, nice.
0:18:27 > 0:18:29- Are we off?- A little piece of Italy.
0:18:29 > 0:18:32- Have you been busy?- Yes, we've been busy preparing all the food,
0:18:32 > 0:18:34- all the menu for today. - Oh, I look forward to seeing it!
0:18:34 > 0:18:36- Where are they, in the kitchen? - Yes.
0:18:37 > 0:18:41The poor man tasked with delivering my six-course menu
0:18:41 > 0:18:44is Massimo's brother-in-law, master chef Gianni.
0:18:44 > 0:18:45Ciao.
0:18:45 > 0:18:47Ciao. Bene grazie.
0:18:47 > 0:18:50You've been busy, haven't you?
0:18:50 > 0:18:51Busy, busy, busy.
0:18:51 > 0:18:52Molto busy.
0:18:52 > 0:18:55Gianni's been in since five this morning,
0:18:55 > 0:18:57prepping, chopping and cooking,
0:18:57 > 0:19:01and now the poor fella's got 500 fresh anolini parcels to prepare
0:19:01 > 0:19:03before my guests arrive.
0:19:03 > 0:19:05I wonder what he thinks of my menu now.
0:19:05 > 0:19:09THEY TALK IN ITALIAN
0:19:14 > 0:19:15He said, "It's a lovely menu."
0:19:15 > 0:19:18"But," he said, "you haven't given me much time to prepare it."
0:19:18 > 0:19:21Of course I'd stay and help, but I've got other things to tend to,
0:19:21 > 0:19:25such as the cake that the Gemelli brothers have sent from Newport.
0:19:25 > 0:19:27Well, I say cake...
0:19:27 > 0:19:28Oh, my gosh!
0:19:28 > 0:19:31It's nearly as tall as me on that table.
0:19:31 > 0:19:36I'm kind of semi-scared that one of them is hidden in there
0:19:36 > 0:19:39and is going to be like, "Ta-da!" at the end of it. It's amazing!
0:19:39 > 0:19:42Look at it, it's just insane.
0:19:42 > 0:19:43Wow!
0:19:43 > 0:19:46I've also put myself in charge of aperitivi -
0:19:46 > 0:19:48Welsh-Italian, of course.
0:19:48 > 0:19:50This is our Welsh sloe gin...
0:19:51 > 0:19:54..that I'm going to put in with the Prosecco.
0:19:55 > 0:19:58And then some little kernels of pomegranate.
0:19:58 > 0:20:00It'll look really festive and pretty.
0:20:01 > 0:20:03Mm!
0:20:05 > 0:20:06Bene, guys!
0:20:06 > 0:20:09Right, let's find the rabble.
0:20:10 > 0:20:12Ciao, grazie. Come stai?
0:20:12 > 0:20:14Time to play hostess.
0:20:14 > 0:20:15Here we go.
0:20:15 > 0:20:17On a cold winter's day, this festive cocktail
0:20:17 > 0:20:19will soon warm everyone up.
0:20:20 > 0:20:23- It's cold out there. Oh, thanks, Mich.- Here you go.
0:20:23 > 0:20:24Hi!
0:20:26 > 0:20:30SHE SPEAKS ITALIAN
0:20:41 > 0:20:44Right, here goes. I don't know whether I want to go upstairs yet.
0:20:44 > 0:20:48Brace myself. But I think, Danny, we're good to start plating up.
0:20:48 > 0:20:50We can get the antipasto going.
0:20:50 > 0:20:53We've had the aperitivo, tick one.
0:20:53 > 0:20:55Onto the antipasto.
0:20:56 > 0:20:59I just wanted to say thank you very much, everybody, for coming.
0:20:59 > 0:21:04We are about to have six courses of food,
0:21:04 > 0:21:07so this is a festive menu I've put together
0:21:07 > 0:21:09that you might want to have over the Christmas period.
0:21:09 > 0:21:10I'm a little bit nervous
0:21:10 > 0:21:12because there's a lot of critics in the room.
0:21:12 > 0:21:14Erm...
0:21:14 > 0:21:17But hopefully you will enjoy and buon Natale.
0:21:22 > 0:21:25Cue the music and cue the food.
0:21:25 > 0:21:27Here we go! Woo-hoo!
0:21:27 > 0:21:30Starting with a crowd pleaser - antipasto.
0:21:30 > 0:21:34Prosciutto, salami, mortadella, coppa di Palma, formaggio,
0:21:34 > 0:21:37all washed down with a drop of vino. Perfect.
0:21:37 > 0:21:40Very tasty. It is a good starter.
0:21:40 > 0:21:42The only thing, you've got to take it easy, I think.
0:21:42 > 0:21:45You know, when you sit down, you never know when you get up!
0:21:47 > 0:21:50Good start, but here's where the trouble might begin
0:21:50 > 0:21:52because the second course will undoubtedly be
0:21:52 > 0:21:54the most controversial -
0:21:54 > 0:21:55in my family, anyway.
0:21:55 > 0:21:58Will my dad and uncle
0:21:58 > 0:22:01think the anolini in brodo matches up to my nonna's?
0:22:01 > 0:22:04Just have a taste, tell me if they're as good as nonna's.
0:22:04 > 0:22:08- Seriously.- What?- They're not as good as nonna's, but...
0:22:08 > 0:22:09Oh, come on!
0:22:11 > 0:22:13Absolutely delicious.
0:22:13 > 0:22:16Look at the way they've been folded - your mum didn't do that.
0:22:16 > 0:22:17That's gorgeous.
0:22:17 > 0:22:19The filling is nothing like my mum's.
0:22:19 > 0:22:21You can say, "They're not like my mamma's."
0:22:21 > 0:22:23No, they're not like my mamma's.
0:22:23 > 0:22:26- They're not like my mum. - But they never would be, would they?
0:22:26 > 0:22:29You know, nobody's ravioli are ever like my mum's.
0:22:29 > 0:22:31If you taste the filling...
0:22:32 > 0:22:35..it's more cheesy as opposed to meaty.
0:22:35 > 0:22:38- Yeah, so different. - So they're different.
0:22:38 > 0:22:41I'm not saying they're better, I'm not saying they're worse.
0:22:41 > 0:22:44They're different. My mum's had more of a meat taste.
0:22:46 > 0:22:49Already it sounds, smells, tastes and feels
0:22:49 > 0:22:52just like my cherished childhood Christmases.
0:22:52 > 0:22:54I just love this.
0:22:54 > 0:22:58Kids, clatter, laughter, opinions, food.
0:22:58 > 0:22:59I could live in this moment forever.
0:23:01 > 0:23:04But the feast must go on.
0:23:04 > 0:23:08The next course - leek, Welsh goat's cheese and pancetta risotto.
0:23:08 > 0:23:12THEY TALK IN ITALIAN
0:23:14 > 0:23:16The trick in a lot of Italian risotti
0:23:16 > 0:23:18is the chefs will put a knob of,
0:23:18 > 0:23:20quite a large knob of, butter at the end
0:23:20 > 0:23:23and it'll make it lovely and silky and smooth
0:23:23 > 0:23:26and give a lovely richness to the dish.
0:23:26 > 0:23:28But Gianni's just said he's not, in this case,
0:23:28 > 0:23:31because he said you've got the fat from the pancetta,
0:23:31 > 0:23:32you've got the goat's cheese,
0:23:32 > 0:23:34and so he said you don't want to add more butter
0:23:34 > 0:23:36then, otherwise it will just become too heavy.
0:23:36 > 0:23:38Smells amazing.
0:23:38 > 0:23:42Of course, my risotto was inspired by the prawn and vegetable one
0:23:42 > 0:23:44Bruna served up in the last episode.
0:23:44 > 0:23:47But as fish will be the next course on our festive menu,
0:23:47 > 0:23:49I've changed some key ingredients.
0:23:49 > 0:23:53I wonder what she'll make of my radical reinterpretation.
0:23:53 > 0:23:55I'm sure it's going to be delightful!
0:23:55 > 0:23:57So what do you think of the risotto?
0:23:57 > 0:23:59Because I twisted, I changed yours quite a bit,
0:23:59 > 0:24:00- as you can see.- Yes, yes.
0:24:00 > 0:24:03But it's lovely. I love risotto, so that's a good choice.
0:24:03 > 0:24:05It's very good. Very good.
0:24:05 > 0:24:06Beautiful.
0:24:06 > 0:24:07Very nice.
0:24:08 > 0:24:10The risotto was amazing.
0:24:10 > 0:24:12Absolutely amazing. And I like the fact that it had the leeks,
0:24:12 > 0:24:15so the Welsh tradition was in there.
0:24:16 > 0:24:18It was really good. Very good.
0:24:18 > 0:24:21BAND PLAYS OK, time for a breather.
0:24:21 > 0:24:23Enjoy the music.
0:24:24 > 0:24:26And maybe work off some of those carbs.
0:24:29 > 0:24:33And then it's seconds out, round four,
0:24:33 > 0:24:34the fish dish.
0:24:34 > 0:24:37Gianni's adapted my tricolore sea bass
0:24:37 > 0:24:40and now it's accompanied with a sweet potato puree
0:24:40 > 0:24:42and a laverbread souffle.
0:24:42 > 0:24:45I just hope the fish meister Sergio approves.
0:24:45 > 0:24:46Wow.
0:24:47 > 0:24:49I bet this one is laverbread.
0:24:50 > 0:24:52That's the laverbread we were talking...
0:24:52 > 0:24:56Yeah. So this is inspired from you, so it's a laverbread souffle.
0:24:56 > 0:24:59And so you went for this recipe.
0:24:59 > 0:25:00You give it a different level.
0:25:00 > 0:25:02Absolutely fantastic.
0:25:02 > 0:25:03It smells beautiful.
0:25:03 > 0:25:07The laverbread, sea bass, fantastic.
0:25:07 > 0:25:09Cooked to perfection.
0:25:09 > 0:25:11Beautiful. I'm very proud of you.
0:25:11 > 0:25:13Well, I worked very hard!
0:25:20 > 0:25:22Beautiful. Beautiful!
0:25:23 > 0:25:25I think he liked it.
0:25:25 > 0:25:27Phew!
0:25:27 > 0:25:29And so clear away the fish,
0:25:29 > 0:25:31and time for the last of the savoury dishes.
0:25:31 > 0:25:33Time for the pork!
0:25:33 > 0:25:35My one-pot roast pork,
0:25:35 > 0:25:39served with glazed chestnuts and fresh apple slices.
0:25:43 > 0:25:45So how was it? Did you enjoy all the food?
0:25:45 > 0:25:47Superb lunch.
0:25:47 > 0:25:49Yes, everything was lovely and super, really lovely.
0:25:49 > 0:25:51What's been your favourite course so far?
0:25:51 > 0:25:53- Anolini in brodo.- Yeah, anolini.
0:25:55 > 0:25:57- The risotto, without a shadow of doubt.- Yeah?
0:25:57 > 0:26:00- The risotto was beautiful. - The risotto? Yeah?
0:26:00 > 0:26:02I also liked the tortellini in brodo.
0:26:02 > 0:26:04Yeah, the anolini.
0:26:04 > 0:26:06That was very tasty.
0:26:07 > 0:26:08I'm so thrilled that everyone's enjoyed
0:26:08 > 0:26:11my Welsh-Italian festive menu.
0:26:11 > 0:26:15But as we all move downstairs for our sixth and final course,
0:26:15 > 0:26:17I get the distinct impression
0:26:17 > 0:26:20that all of my efforts have been upstaged...
0:26:20 > 0:26:21by a cake.
0:26:22 > 0:26:24I can see this. I can see this coming now.
0:26:24 > 0:26:27No, no, you're cutting it. I'm not going anywhere near that!
0:26:27 > 0:26:30- Go on!- You need, like, a chainsaw to cut it.
0:26:30 > 0:26:33This is one of the worst things you can ever ask me.
0:26:33 > 0:26:36- What, to cut the cake? - Do it and cut it.
0:26:36 > 0:26:37And destroy it.
0:26:37 > 0:26:39Before we cut the cake, I would...
0:26:39 > 0:26:41Hang on, don't you go anywhere.
0:26:41 > 0:26:43Don't you go anywhere because I'm not going in!
0:26:43 > 0:26:47I just want to say, the Gemelli brothers made this amazing cake.
0:26:47 > 0:26:49I could not have done it without him, so...
0:26:49 > 0:26:52No, no. This is incredible.
0:26:55 > 0:26:57So, come on, where's the chainsaw?
0:26:57 > 0:26:58Because I ain't doing this.
0:26:58 > 0:27:00Oh...!
0:27:01 > 0:27:04You've been saying thank you to all of us here in many different ways
0:27:04 > 0:27:07and for all these days you've been putting up with us.
0:27:07 > 0:27:09A big thank you to Michela.
0:27:10 > 0:27:14Which brings together two countries, Italy and Wales,
0:27:14 > 0:27:16in a very special way.
0:27:16 > 0:27:19And this is food, and she done it in a gorgeous way.
0:27:19 > 0:27:21So, thank you to you.
0:27:21 > 0:27:24APPLAUSE
0:27:35 > 0:27:37Sergio...
0:27:37 > 0:27:38Buona, huh?
0:27:38 > 0:27:39Bonissima!
0:27:39 > 0:27:41- Grazie.- Mamma mia.
0:27:41 > 0:27:44What a perfect festive party.
0:27:46 > 0:27:47Fantastic food...
0:27:49 > 0:27:51..newfound friends...
0:27:51 > 0:27:53"It's fantastic," he said.
0:27:56 > 0:27:59..and surrounded by my Welsh-Italian family.
0:27:59 > 0:28:03I hope that cake went down well
0:28:03 > 0:28:05and you've had the full six courses now,
0:28:05 > 0:28:07and I hope that my festive menu
0:28:07 > 0:28:10might have inspired you all to prepare,
0:28:10 > 0:28:12ready for Christmas this year.
0:28:12 > 0:28:15So, once again, buon Natale to everyone
0:28:15 > 0:28:18and, yeah, felice al lavoro.
0:28:24 > 0:28:27So, six courses later, I am rather stuffed,
0:28:27 > 0:28:31but it's been a brilliant night and I'm definitely ready for Christmas.
0:28:31 > 0:28:33So buon Natale and nadolig Llawen.
0:28:33 > 0:28:36I think the party's going to go on a little bit longer in there.
0:28:43 > 0:28:45Missed that vital Italian ingredient?
0:28:45 > 0:28:52Find all the recipes featured in the series at bbc.in/welshitalians.