Browse content similar to Poor Man's Food. Check below for episodes and series from the same categories and more!
Line | From | To | |
---|---|---|---|
'I am Antonio Carluccio. I am Italian through and through, but I left my dear country 50 years ago.' | 0:00:02 | 0:00:08 | |
'Now I'm returning with my old friend. | 0:00:08 | 0:00:10 | |
'I am Gennaro Contaldo. For 30 years me and Antonio have fought and fallen out.' | 0:00:11 | 0:00:16 | |
-I prefer the ricotta. -Yeah, but I prefer everything. | 0:00:16 | 0:00:19 | |
'But now we are best friends. I love him.' | 0:00:19 | 0:00:23 | |
'Since we left Italy a lot has changed, | 0:00:23 | 0:00:27 | |
'and we have come to see if the food has changed too. | 0:00:27 | 0:00:30 | |
'We are going to the southern region of Campania where Gennaro grew up and I was born.' | 0:00:30 | 0:00:36 | |
BELLS RING But this is the bells which I've been hearing since I was a little boy. | 0:00:36 | 0:00:41 | |
'This is where the best Italian food comes from - pasta and pizza, tomato sauce - it is all from here.' | 0:00:41 | 0:00:46 | |
The most delightful fusilli, made by hand. | 0:00:46 | 0:00:51 | |
We have come to see how Campania's simple, poor food its cucina povera, | 0:00:51 | 0:00:56 | |
has become loved throughout the world. | 0:00:56 | 0:00:57 | |
Pizza fritta - instant food. | 0:00:57 | 0:01:00 | |
And find out what has changed here since we were boys. | 0:01:00 | 0:01:03 | |
24 carat gold, it must cost quite a bit of money. | 0:01:03 | 0:01:08 | |
'Of course, we'll be cooking along the way.' | 0:01:08 | 0:01:10 | |
Oh, why I'm cooking so good? | 0:01:10 | 0:01:14 | |
'And eating.' | 0:01:14 | 0:01:15 | |
Hm, hm. | 0:01:15 | 0:01:17 | |
'Gennaro will be reliving his youth.' | 0:01:17 | 0:01:21 | |
Oh, oh! | 0:01:21 | 0:01:23 | |
'And he offers me a lunch even I can't refuse.' | 0:01:23 | 0:01:27 | |
That's for you. | 0:01:27 | 0:01:29 | |
Ah, the Amalfi coast - a paradise of millionaire villas and yachts. | 0:01:41 | 0:01:45 | |
But it wasn't always like this. Just 60 years ago, this region | 0:01:45 | 0:01:51 | |
was one of the poorest in Italy. There was no work and little money. | 0:01:51 | 0:01:57 | |
This is where Gennaro was born and grew up. | 0:01:57 | 0:01:59 | |
I was also born along this coast, | 0:01:59 | 0:02:01 | |
but my father moved the family to northern Italy when I was a baby. | 0:02:01 | 0:02:06 | |
He was lucky he had a good job, but here many families could barely make ends meet | 0:02:06 | 0:02:11 | |
and lived on very little. | 0:02:11 | 0:02:14 | |
Like my family. We lived on the foods that were literally around us. | 0:02:14 | 0:02:19 | |
Gennaro, what is the most beautiful thing to do? To be on the Amalfi coast? | 0:02:19 | 0:02:23 | |
Very ripe fruit direct from the tree, juicy. | 0:02:23 | 0:02:28 | |
-You have to be careful not to have a bath. Here, Gennaro. -Thank you. -Because you are a friend. | 0:02:28 | 0:02:33 | |
-The peach is one of the best fruits ever. -In the summer, yes, but... | 0:02:33 | 0:02:38 | |
But I like it sort of pre-ripe because otherwise there's nothing. | 0:02:38 | 0:02:44 | |
-Hm. -Hm. Yep. Very good. | 0:02:44 | 0:02:47 | |
Hmm, hmm. | 0:02:49 | 0:02:50 | |
When you need a lemon, what do you do? | 0:02:50 | 0:02:53 | |
Look, take your pick. | 0:02:54 | 0:02:56 | |
-I like the one in the middle. -This one? | 0:02:56 | 0:02:58 | |
No, the one with the big beak. Yes, that one. Look at this. | 0:02:58 | 0:03:03 | |
Ah, that's a wonderful one, fantastic. | 0:03:03 | 0:03:06 | |
-So you can eat this one. -I know that, I know that. | 0:03:06 | 0:03:10 | |
Oh. Direct from the tree. | 0:03:10 | 0:03:14 | |
'We used to eat almost anything and absolutely nothing went to waste, | 0:03:14 | 0:03:18 | |
'even every part of a lemon will be eaten.' | 0:03:18 | 0:03:22 | |
-It goes well with all sorts of... -This one is not sharp or whatever. | 0:03:24 | 0:03:28 | |
-No. -They're really... -Without a doubt, the best one in the world. | 0:03:28 | 0:03:31 | |
Ah... My breakfast is finished, I'm in for a wonderful day today. | 0:03:36 | 0:03:43 | |
-Yes, you are complete red. -What do you mean red? | 0:03:48 | 0:03:51 | |
-You're just like a lobster. -Lobster? Why don't we say pepperoni? It's much better. | 0:03:51 | 0:03:55 | |
'Gennaro is taking me to his hometown, Minori. | 0:03:55 | 0:04:00 | |
'It was once a small village, now it's full of tourists, | 0:04:00 | 0:04:03 | |
'hotels and holiday villas.' | 0:04:03 | 0:04:06 | |
'Ah. It is always great to come home.' | 0:04:09 | 0:04:13 | |
-Home sweet home. -Unbelievable. -BELLS RING | 0:04:13 | 0:04:16 | |
Even the bells there. | 0:04:16 | 0:04:19 | |
This is the bells which I've been hearing since I was a little boy. | 0:04:19 | 0:04:24 | |
Come on, Gennaro. | 0:04:27 | 0:04:29 | |
'My mama and papa sadly passed away. | 0:04:35 | 0:04:38 | |
'I left here more than 40 years ago, but I still know almost everyone. | 0:04:38 | 0:04:44 | |
'This is my nephew, this is my old school friend. | 0:04:44 | 0:04:49 | |
'This is my father's old friend, bless him. | 0:04:52 | 0:04:55 | |
'And this is an old family friend, Andrea, | 0:05:01 | 0:05:04 | |
'who remembers what it was like in the 1950s.' | 0:05:04 | 0:05:06 | |
Andrea, tell me one thing, how was it in the so-called bad time here? | 0:05:08 | 0:05:14 | |
Things were very bad. There was no food and no work. | 0:05:14 | 0:05:18 | |
Here, the people were poor. | 0:05:18 | 0:05:20 | |
Most of the people lived on, as I say, doing work in the country. | 0:05:20 | 0:05:24 | |
How did your mother cope with the situation? What food did she used to prepare for you? | 0:05:24 | 0:05:29 | |
I don't know how she managed. | 0:05:29 | 0:05:31 | |
We were six of us, sitting there, it was during winter, | 0:05:31 | 0:05:37 | |
and my mother told me, when I remember it I feel like crying, and she said, | 0:05:37 | 0:05:44 | |
"Look, I'm afraid that there's nothing to eat tonight." And we all went to bed with nothing. | 0:05:44 | 0:05:53 | |
And that was one of the worst things that I remember. | 0:05:53 | 0:05:56 | |
'Most families lived hand to mouth here, like Andrea. | 0:06:02 | 0:06:06 | |
'Gennaro is taking me to meet his aunt who has lived in Minori all her life.' | 0:06:06 | 0:06:12 | |
'Ah, my dear Aunty Antonietta. | 0:06:12 | 0:06:14 | |
'Antonietta, she's a fantastic cook. | 0:06:21 | 0:06:24 | |
'Antonietta's making pasta just like she's always done.' | 0:06:36 | 0:06:41 | |
Really, the art of making this pasta is to make a wonderful dough | 0:06:41 | 0:06:44 | |
which is simply flour and water, nothing else. | 0:06:44 | 0:06:48 | |
Make a little sausage like this to have a curl. | 0:06:48 | 0:06:52 | |
This enables the pasta to absorb sauce inside. | 0:06:52 | 0:06:56 | |
There's playing, playing with pasta. | 0:06:56 | 0:06:59 | |
This is pure cucina povera, wonderful food born out of poverty. | 0:06:59 | 0:07:03 | |
Just flour and water, shape it with an old umbrella spike. | 0:07:03 | 0:07:07 | |
You can see this is actually part of an umbrella, and roll it up. | 0:07:07 | 0:07:13 | |
And it is fantastic, and you have to do one by one, | 0:07:13 | 0:07:15 | |
and it takes a couple of hours to do that. | 0:07:15 | 0:07:17 | |
Usually they sort of collect a few friends, and it's a social meeting, | 0:07:17 | 0:07:25 | |
you know, instead of going to the pub or to the bingo, they do this. | 0:07:25 | 0:07:30 | |
Here you are, here's the pasta they make Antonio, look. | 0:07:30 | 0:07:33 | |
Look, my heart really starts to beat when I see pasta like this | 0:07:33 | 0:07:36 | |
because it's... the most delightful fusilli, made by hand. | 0:07:36 | 0:07:41 | |
This is what I was brought up with. | 0:07:41 | 0:07:43 | |
This was also the pasta that my nanny used to make. | 0:07:43 | 0:07:47 | |
'Families ate pasta every day in this part of Italy. It was cheap | 0:07:47 | 0:07:51 | |
'and filled up empty bellies, and the different shapes added variety.' | 0:07:51 | 0:07:56 | |
And do you know what they put them in? A cardboard box. | 0:07:56 | 0:07:59 | |
'There are now more than 600 shapes of pasta in Italy. | 0:07:59 | 0:08:03 | |
'But in the old days the family didn't eat Antonietta's pasta.' | 0:08:03 | 0:08:08 | |
Interesting. | 0:08:21 | 0:08:23 | |
So they were making this pasta as a luxury, | 0:08:23 | 0:08:26 | |
they were bringing them to their vendor and they were paid | 0:08:26 | 0:08:30 | |
money in kilos and so on, and with the money they were paid, they would | 0:08:30 | 0:08:36 | |
buy the other pasta and beans and so on to have the very simple meal. | 0:08:36 | 0:08:41 | |
So this was literally sort of a trade. | 0:08:41 | 0:08:44 | |
'Cucini povera is all about making the most of everything. | 0:08:44 | 0:08:48 | |
'And Antonietta never throws anything away, | 0:08:48 | 0:08:51 | |
'and she's a genius with leftovers.' | 0:08:51 | 0:08:54 | |
Antonietta now has prepared something very, very special for us. | 0:08:54 | 0:08:58 | |
This is a famous pane cotto, leftover bread, cooked with the tomatoes | 0:08:58 | 0:09:02 | |
and if they had a bit of parmesan, parmesan as well. | 0:09:02 | 0:09:05 | |
And it is a delightful soup, let me see. | 0:09:05 | 0:09:08 | |
-Hmm! -HE SPEAKS IN ITALIAN | 0:09:10 | 0:09:14 | |
'When I was a small boy we rarely had meat, | 0:09:14 | 0:09:17 | |
'but we did keep animal for special occasions.' | 0:09:17 | 0:09:20 | |
So we used to have chickens, we used to have a pig. | 0:09:20 | 0:09:23 | |
One way or the other they used to have an animal. | 0:09:23 | 0:09:25 | |
You know, I never forget the story when my father, every Easter, | 0:09:25 | 0:09:29 | |
he used to bring a little baby goat, and once he became very attached | 0:09:29 | 0:09:34 | |
with this animal, you know, running everywhere, take him everywhere. You know, really, really affectionate. | 0:09:34 | 0:09:39 | |
But then one day I find the poor animal's hanging upside down. | 0:09:39 | 0:09:42 | |
I couldn't stop crying because that was my friend. My father went "bang", | 0:09:42 | 0:09:46 | |
smacked me, and he said to me, "You should never be attached to food." | 0:09:46 | 0:09:51 | |
And I learned my lesson. | 0:09:51 | 0:09:53 | |
Before we leave, Antonietta gives us a lunch bag of her home-made pasta. | 0:09:54 | 0:09:59 | |
HE SPEAKS ITALIAN | 0:09:59 | 0:10:01 | |
-Arrivederci. -Arrivederci. Ciao! Ciao! | 0:10:03 | 0:10:07 | |
I think tomorrow we'll have a wonderful lunch. | 0:10:07 | 0:10:10 | |
-I'm going to make a... -No, you're doing... | 0:10:10 | 0:10:13 | |
-No, no, I'm going to make this ragu... -Fine, fine. | 0:10:13 | 0:10:15 | |
I'm going to use Antonietta's lovely hand-made pasta for my Ragu alla Napoletana. | 0:10:18 | 0:10:26 | |
Ragu in Italy is like the Sunday roast in Britain. | 0:10:27 | 0:10:32 | |
-So what are you doing here? -Napoletana ragu. -Ah, yeah. | 0:10:32 | 0:10:36 | |
Right, sausages. Pork sausages, which I will cut it in quite large chunks. | 0:10:36 | 0:10:42 | |
Then I'm going to... This is spare ribs, pork spare ribs, which I cut in half. | 0:10:46 | 0:10:51 | |
Be careful with your hands when you cut it. Here I have this fantastic beef | 0:10:54 | 0:10:58 | |
with a bit of fat inside it as well, a bit of gristle that is nice fat | 0:10:58 | 0:11:03 | |
which is good, and I'm going to cut it quite rough. | 0:11:03 | 0:11:08 | |
This particular one, you can make it with any kind, cheap cut of meat. | 0:11:08 | 0:11:13 | |
Cheapest meat you have, a better taste | 0:11:13 | 0:11:15 | |
because there is inside a nice bit of fat inside. | 0:11:15 | 0:11:18 | |
When you slowly, slowly cook it melts, giving such a flavour to the meat. | 0:11:18 | 0:11:22 | |
And if there's too much fat on top you can always scoop it out. | 0:11:22 | 0:11:25 | |
Easy, Antonio. Then I'm going to seal the meat. | 0:11:25 | 0:11:30 | |
Now, let me explain what the seal the meat is. | 0:11:30 | 0:11:34 | |
Seal the meat, what you do, you are just... | 0:11:34 | 0:11:38 | |
you make sure that the meat gets browned on the outside, and then it will cook. | 0:11:38 | 0:11:44 | |
When it's brown it will be sealed outside but | 0:11:44 | 0:11:48 | |
slowly, when it actually cooks, will release all the goodness from inside. | 0:11:48 | 0:11:52 | |
-May I stir the pasta because it's over-boiling? -Let me stir it. | 0:11:52 | 0:11:56 | |
-May I keep an eye on it? -Keep an eye on it. | 0:11:56 | 0:11:59 | |
Be careful the shirt. | 0:12:00 | 0:12:02 | |
Now, what I will do now, I want to put a bit of salt. | 0:12:02 | 0:12:06 | |
-Salt. Just a little tad. -Why do you put the salt now? | 0:12:08 | 0:12:12 | |
Because I balance better to put them inside the salt. | 0:12:12 | 0:12:16 | |
Then a bit of pepper. | 0:12:16 | 0:12:20 | |
And now, which is still cooking, I will put an onion. | 0:12:21 | 0:12:25 | |
-Stir the pasta properly. -Yes. | 0:12:25 | 0:12:28 | |
Now I chop the onions, you'll see the onions are chopped, | 0:12:28 | 0:12:32 | |
It's very rough because it's going to cook for a couple of hours. | 0:12:32 | 0:12:35 | |
And cooking for a couple of hours the onions will almost melt. | 0:12:35 | 0:12:40 | |
Then you have them inside, make sure it's rough onions going inside. | 0:12:40 | 0:12:45 | |
Fantastico. | 0:12:45 | 0:12:46 | |
Then you stir it. | 0:12:46 | 0:12:47 | |
Ah! You've got a lovely colour, you know? | 0:12:48 | 0:12:51 | |
-I know. I am hungry. -Oh, all right, yeah, got a couple of hours to do that. | 0:12:51 | 0:12:56 | |
I'm going to add some wine inside. | 0:12:56 | 0:13:00 | |
Then I need to now | 0:13:01 | 0:13:05 | |
to evaporate this little bit of wine which is inside. | 0:13:05 | 0:13:10 | |
So simple. You need now some puree, tomato puree. | 0:13:10 | 0:13:16 | |
Then I will put some water inside, | 0:13:16 | 0:13:20 | |
Nice bit of water, see, | 0:13:20 | 0:13:24 | |
-and now the alcohol... -Yeah, is gone. -..is almost gone, so I stir this one | 0:13:24 | 0:13:29 | |
nice and... But you have to make sure that you do stir it, | 0:13:29 | 0:13:32 | |
don't just put a big lump inside, | 0:13:32 | 0:13:34 | |
make sure you dilute it properly, | 0:13:34 | 0:13:36 | |
then you add them in. | 0:13:36 | 0:13:39 | |
Then you get three tins of nice tomato. | 0:13:42 | 0:13:44 | |
It's all chopped up tomato, look, all goes in now. | 0:13:44 | 0:13:48 | |
-Chunks as well, you use... -Big chunks as well. | 0:13:48 | 0:13:52 | |
This is going to cook for two hours. | 0:13:52 | 0:13:54 | |
This in my opinion is only cucina povera in the south of Italy. | 0:13:54 | 0:13:59 | |
I don't see it in the north, | 0:13:59 | 0:14:00 | |
using bits and pieces that are not very expensive to get lovely flavours like that. | 0:14:00 | 0:14:05 | |
It is. Last we're going to give them a little bit of what we call garden flavour. | 0:14:05 | 0:14:11 | |
Get a nice handful of basil, break it, | 0:14:11 | 0:14:17 | |
-push them inside, and you get... -Lovely smell. | 0:14:17 | 0:14:23 | |
Yeah, you can really smell. | 0:14:23 | 0:14:24 | |
then you get the pot which here I've done one about two hours ago. | 0:14:24 | 0:14:27 | |
-You ready, Antonio? -Yeah, I'm ready. -He can't wait. | 0:14:27 | 0:14:30 | |
Look, and it's all bubble along. | 0:14:30 | 0:14:34 | |
It looks very good, I must say. | 0:14:34 | 0:14:36 | |
And then I'm going to put all the meat inside, everything melted. | 0:14:41 | 0:14:45 | |
The meat becomes so tender. The sausages, of course. | 0:14:45 | 0:14:50 | |
My goodness. | 0:14:50 | 0:14:53 | |
Now I can put the pasta in. Sure. | 0:14:53 | 0:14:56 | |
Oh, why I'm cooking so good?! | 0:14:58 | 0:15:01 | |
-Why you don't wait to taste it before you say that? -OK, all right. OK, proper ragu. | 0:15:01 | 0:15:06 | |
A bit of meat, just a second. | 0:15:07 | 0:15:10 | |
It looks very good. Even the bone has gone so soft. | 0:15:15 | 0:15:21 | |
It's two courses here. | 0:15:21 | 0:15:24 | |
You have a starter, which is the pasta and then all different cuts of meat, which you can have later. | 0:15:24 | 0:15:29 | |
You can have a lovely salad, whatever, | 0:15:29 | 0:15:31 | |
little bit of juice and sauce so you can dip the bread inside. | 0:15:31 | 0:15:34 | |
'Traditionally pasta has always been a primi, | 0:15:35 | 0:15:39 | |
'or first course in Italy. | 0:15:39 | 0:15:40 | |
'On the rare occasion when meat was served as a second course there was never much to go around, | 0:15:40 | 0:15:46 | |
'so better for the family to be filled up with pasta.' | 0:15:46 | 0:15:50 | |
-Mmm. Mmm. -Very good. | 0:15:53 | 0:15:56 | |
'But lucky for us, today we are able to indulge.' | 0:16:01 | 0:16:06 | |
You can see the meat and everything is ever so tender. | 0:16:16 | 0:16:21 | |
So this is ragu alla Napoletana with a curly pasta | 0:16:25 | 0:16:31 | |
with three different cuts of meat, sausages, spare ribs and beef, | 0:16:31 | 0:16:37 | |
can be anything, though, with a fantastic garden salad. | 0:16:37 | 0:16:40 | |
Well done, Gennaro. | 0:16:40 | 0:16:41 | |
Nowadays the whole world loves pasta, | 0:16:42 | 0:16:45 | |
and the fortunes of cucina povera has totally changed. | 0:16:45 | 0:16:49 | |
Poor food is making some of the people of Campania rich. | 0:16:49 | 0:16:54 | |
'We have been invited to join my friend and old business colleague Giuseppe di Martino on his yacht. | 0:16:54 | 0:17:00 | |
'Giuseppe is a pasta man. | 0:17:00 | 0:17:02 | |
'What he doesn't know about pasta isn't worth knowing.' | 0:17:02 | 0:17:06 | |
The roots of pasta go back thousands and thousands of years. | 0:17:06 | 0:17:10 | |
But shall we say once for all, that it wasn't Marco Polo who brought it back? | 0:17:10 | 0:17:14 | |
Ah, but this is a fantastic legend. | 0:17:14 | 0:17:16 | |
it's easy to believe but it's not true. | 0:17:16 | 0:17:18 | |
The first shape that was invented thousands and thousands of years ago was lasagne. | 0:17:18 | 0:17:23 | |
During the Roman times, if you were a Roman citizen, | 0:17:23 | 0:17:26 | |
you will never starve because you would have wheat for free. | 0:17:26 | 0:17:30 | |
What they used to do, the people, they mix it with water | 0:17:30 | 0:17:34 | |
and they made sheets so that they could store it in their houses, flat, | 0:17:34 | 0:17:39 | |
without using a lot of space. | 0:17:39 | 0:17:41 | |
That's the actual original pasta. | 0:17:41 | 0:17:43 | |
That's interesting. I didn't know that, I didn't know that. | 0:17:43 | 0:17:46 | |
The reason of pasta was to survive crisis, was to become a storage, | 0:17:46 | 0:17:52 | |
to become a stock of food, something you could rely on in bad times. | 0:17:52 | 0:17:55 | |
SINGING IN ITALIAN | 0:17:56 | 0:17:59 | |
'Giuseppe grew up in Italy's pasta-making town.' | 0:18:03 | 0:18:08 | |
Gragnano is probably the capital of pasta in the entire world. | 0:18:08 | 0:18:12 | |
-The air is so good. -Yes. This here is the real thing. | 0:18:12 | 0:18:15 | |
Gragnano near Naples is to pasta what Rome is to Catholics, | 0:18:15 | 0:18:19 | |
and has been for over 500 years. The town is one big pasta factory. | 0:18:19 | 0:18:25 | |
Its port gives access to the best flour, | 0:18:25 | 0:18:28 | |
mountains provide the best water, and it has the perfect climate. | 0:18:28 | 0:18:32 | |
In the old days pasta was hung on frames in the street to dry. | 0:18:32 | 0:18:37 | |
Gragnano's main street was built especially wide | 0:18:37 | 0:18:40 | |
and runs straight from the mountains to shore to catch the sea breezes. | 0:18:40 | 0:18:45 | |
The fresh air that you were mentioning, | 0:18:46 | 0:18:50 | |
around one o'clock, from the sea, is coming a fresh air | 0:18:50 | 0:18:54 | |
because the earth has been warmed up by the sun, and produce a sort of movement of air. | 0:18:54 | 0:18:59 | |
This lovely, lovely air was drying the pasta perfectly. | 0:18:59 | 0:19:03 | |
Giuseppe's grandfather worked in the Gragnano pasta factory from the age of ten. | 0:19:05 | 0:19:09 | |
He had the gift. In fact, his expertise became his fortune. | 0:19:09 | 0:19:15 | |
He was such a good pasta maker his boss loaned him money to set up on his own. | 0:19:15 | 0:19:21 | |
'Giuseppe inherited his grandfather's business and skill.' | 0:19:23 | 0:19:28 | |
Mama mia! | 0:19:28 | 0:19:30 | |
'And now he has taken his pasta global, | 0:19:30 | 0:19:33 | |
'but Giuseppe has maintained the traditional methods of making pasta.' | 0:19:33 | 0:19:38 | |
What we're trying to replicate in these drying cells is drying it outside in the sun. | 0:19:38 | 0:19:45 | |
This has just come out of the production line. | 0:19:45 | 0:19:48 | |
It's still very warm and soft. | 0:19:48 | 0:19:50 | |
On wooden trays is important because wood is keeping the temperature perfect. | 0:19:50 | 0:19:56 | |
This was used 500 years ago and we still use it. | 0:19:56 | 0:19:59 | |
-It smells like fantastic bread, it is the wheat that tastes really incredible. -It is a bakery. | 0:20:00 | 0:20:07 | |
If you dry at high temperature, all of these disappears. | 0:20:07 | 0:20:11 | |
Making the pasta exactly the same as your grandad used to make 100 years ago? | 0:20:11 | 0:20:18 | |
The process is exactly the same. | 0:20:18 | 0:20:21 | |
My grandfather would be very proud of this. | 0:20:21 | 0:20:23 | |
Especially in Britain, there are many people who believe the fresh pasta is the best. | 0:20:23 | 0:20:28 | |
And sometimes they go to the supermarket, they take sort of wet pasta. | 0:20:28 | 0:20:32 | |
There isn't such a thing in Italy. | 0:20:32 | 0:20:34 | |
Wet pasta is only buying water at the price of pasta. | 0:20:34 | 0:20:37 | |
If you cannot buy it anywhere, pasta was invented to have a store, | 0:20:37 | 0:20:42 | |
to have a stock of food, so something that will make you go for a long time, | 0:20:42 | 0:20:46 | |
and so it couldn't be fresh. | 0:20:46 | 0:20:48 | |
Dry pasta, it keeps al dente, and the fresh pasta is always soft. | 0:20:48 | 0:20:53 | |
'Giuseppe now produces more than five tonnes every day, | 0:20:53 | 0:20:57 | |
'and sells around the world. | 0:20:57 | 0:20:59 | |
''His top-of-the-range fusilli are snapped up for £5 a box in posh London shops.' | 0:20:59 | 0:21:04 | |
The pasta has become a global product | 0:21:04 | 0:21:07 | |
because Italians have gone around the world, like you two. | 0:21:07 | 0:21:11 | |
You're going to England, going to the States, Japan, everywhere. | 0:21:11 | 0:21:14 | |
-And with them they've brought such a strong culture. -That's why you get the money to buy wonderful linen! | 0:21:14 | 0:21:21 | |
Well, it takes 100 years to make! | 0:21:21 | 0:21:24 | |
-Your father had a secret to make pasta. -Yeah. | 0:21:24 | 0:21:26 | |
It's obviously the secret of the family! | 0:21:26 | 0:21:29 | |
-Come and work with me and I'll tell you! -Promise I will! | 0:21:29 | 0:21:34 | |
'Pasta has come a long way. The food of the poor has now become the food of the rich. | 0:21:34 | 0:21:40 | |
'Southern Italian food is all about simple, local ingredients.' | 0:21:42 | 0:21:48 | |
INDISTINCT | 0:21:51 | 0:21:53 | |
Fantastic. | 0:21:59 | 0:22:01 | |
Those peaches, they were collected this morning. | 0:22:07 | 0:22:09 | |
-Oh, fantastic! -Mmm! | 0:22:09 | 0:22:13 | |
-Mmm! Mmm! -Fresh! | 0:22:13 | 0:22:16 | |
They're not all perfect. | 0:22:16 | 0:22:18 | |
Look at all the juice coming out of this one. | 0:22:18 | 0:22:20 | |
You know, natural stuff never grows perfect. | 0:22:20 | 0:22:24 | |
'This is alfresco dining at its best. | 0:22:30 | 0:22:33 | |
'This fruit is all in season, from just up the road, like the old days.' | 0:22:35 | 0:22:41 | |
The terraced hills above Minori may be perfect for growing fruit, | 0:22:43 | 0:22:48 | |
but higher up in the rocky mountains it is hard to grow food. | 0:22:48 | 0:22:52 | |
However, where there is a will, there is a way. | 0:22:53 | 0:22:57 | |
An old friend, Pasquale, lives with his family high in these mountains. | 0:22:57 | 0:23:02 | |
Pasquale, like his father and grandfather, is a shepherd, | 0:23:02 | 0:23:06 | |
and lives hand to mouth like many did in the past. | 0:23:06 | 0:23:11 | |
BELLS TINKLE | 0:23:11 | 0:23:13 | |
-They're fantastic, Antonio. -That's unbelievable. | 0:23:13 | 0:23:16 | |
That sound, it's music. TINKLING CONTINUES | 0:23:16 | 0:23:19 | |
That's idyllic life. | 0:23:27 | 0:23:29 | |
The air here is pure, fantastic. | 0:23:32 | 0:23:34 | |
The height coupled with the earth. And that's enough. | 0:23:40 | 0:23:44 | |
-Happy life, perhaps. -Antonio, there is no traffic here. | 0:23:44 | 0:23:47 | |
BELLS TINKLE AND DOG BARKS | 0:23:47 | 0:23:50 | |
PASQUALE SHOUTS IN ITALIAN | 0:23:53 | 0:23:55 | |
MILK SQUIRTS | 0:23:57 | 0:23:58 | |
Oh, that's wonderful! | 0:24:00 | 0:24:01 | |
HE SPEAKS ITALIAN | 0:24:04 | 0:24:05 | |
Antonio, wait. Salute, grazie. | 0:24:05 | 0:24:09 | |
'When Pasquale and Raffaella first married, | 0:24:09 | 0:24:11 | |
'they had nothing but 50 sheep. | 0:24:11 | 0:24:14 | |
'They lived rough here under the trees. | 0:24:14 | 0:24:16 | |
'They made milk into cheese and sold or exchanged it for other food.' | 0:24:16 | 0:24:20 | |
That was his bedroom. That was his bedroom! | 0:24:20 | 0:24:24 | |
THEY SPEAK ITALIAN | 0:24:24 | 0:24:27 | |
Here was a table. That was his garden. | 0:24:27 | 0:24:31 | |
They had fennel, tomatoes, and it was enough to eat well, actually. | 0:24:31 | 0:24:35 | |
'Pasquale gets work wherever he can. In the summer he picks lemons.' | 0:24:35 | 0:24:41 | |
THEY SPEAK ITALIAN | 0:24:41 | 0:24:45 | |
'Every day, he carries 50-kilo boxes down 500 steps to the seafront. | 0:24:57 | 0:25:04 | |
'I can barely lift it, and he does it ten times a day. | 0:25:04 | 0:25:07 | |
'Now they have their own cellars, | 0:25:12 | 0:25:15 | |
'where Raffaella can make pecorino and ricotta cheese. | 0:25:15 | 0:25:19 | |
'Their hard work has made enough money to build a small house for them and their two daughters.' | 0:25:19 | 0:25:25 | |
Fantastic display of cheese, Gennaro. It's wonderful flavours. | 0:25:25 | 0:25:29 | |
These have various ages. This is the fresh cheese, | 0:25:29 | 0:25:34 | |
this is aged a little bit but perhaps a month or something, | 0:25:34 | 0:25:38 | |
and this is five to six months. | 0:25:38 | 0:25:42 | |
Or you can eat it fresh as well. | 0:25:42 | 0:25:44 | |
This is fresh pecorino, which is fantastic on salads as well, pasta. | 0:25:44 | 0:25:49 | |
My mother used to put a little bit of honey on that, | 0:25:49 | 0:25:53 | |
and we'd eat it as the dessert, or sugar. | 0:25:53 | 0:25:56 | |
And this is the ricotta. I like the ricotta. | 0:25:56 | 0:26:00 | |
Almost like ice cream. | 0:26:00 | 0:26:02 | |
Wow! | 0:26:04 | 0:26:06 | |
Very low in fat. I prefer the ricotta. | 0:26:06 | 0:26:10 | |
'In pure cucina povera style, Raffaella throws nothing away | 0:26:10 | 0:26:14 | |
'and preserves everything, and so she still uses the old-fashioned barter system.' | 0:26:14 | 0:26:19 | |
'And never have I tasted such delicious ricotta. | 0:26:24 | 0:26:28 | |
'I admire this couple's ingenuity and talent.' | 0:26:28 | 0:26:32 | |
That's fine, she said, that in evaporating and in drying. | 0:26:32 | 0:26:35 | |
Happy life, perhaps. | 0:26:37 | 0:26:40 | |
Many people of the city, they would like to have something like this. | 0:26:40 | 0:26:43 | |
But it is a fool's romance. | 0:26:43 | 0:26:46 | |
We see it as romantic, they see it as a normal life, hard life. | 0:26:47 | 0:26:52 | |
Earning just a bit of money to survive well. | 0:26:52 | 0:26:56 | |
Maybe ask him if he has depressions. | 0:26:59 | 0:27:01 | |
BELLS TINKLE | 0:27:01 | 0:27:04 | |
I believe that simple life is not a guarantee that you don't have depressions. | 0:27:04 | 0:27:08 | |
But I wouldn't like to exchange it, actually, for a few hours. | 0:27:08 | 0:27:13 | |
I am too used to comfort, to have the city and all of that. | 0:27:16 | 0:27:20 | |
But it isn't easy, and this self-sufficient lifestyle | 0:27:22 | 0:27:25 | |
is how many people were forced to live in the past. | 0:27:25 | 0:27:29 | |
He is looking for the four leaves, if he looks all his life! | 0:27:37 | 0:27:41 | |
ANTONIO SPEAKS ITALIAN | 0:27:41 | 0:27:44 | |
ANTONIO STRAINS He has farted! | 0:27:46 | 0:27:49 | |
He pretended to find one, he went, "Oh, brrr!" | 0:27:51 | 0:27:55 | |
ANTONIO COUGHS THEATRICALLY | 0:27:55 | 0:27:57 | |
They are lucky, | 0:28:02 | 0:28:04 | |
they don't know anything of nature at all, these people. | 0:28:04 | 0:28:08 | |
We left Pasquale and Raffaella with some ricotta for my lemon and ricotta tart. | 0:28:13 | 0:28:18 | |
BELL RINGS | 0:28:20 | 0:28:21 | |
-Gennaro! -Ai, Antonio. | 0:28:22 | 0:28:25 | |
-Ah. -"Give me this, give me that." | 0:28:25 | 0:28:28 | |
Gennaro's collected wonderful lemons. Fantastic. Come, come, come, come here. | 0:28:28 | 0:28:34 | |
Glorify those wonderful lemons. | 0:28:34 | 0:28:37 | |
We do a ricotta tart with the candied cedro and oranges. All of the area. | 0:28:37 | 0:28:43 | |
So we have here some puff pastry, I sort of roll it as thin as possible. | 0:28:43 | 0:28:51 | |
We have here this. We put it inside here, we don't need fat underneath. | 0:28:51 | 0:28:55 | |
So this is the preparation of the dough. | 0:28:55 | 0:28:59 | |
Gennaro, can you...? | 0:28:59 | 0:29:01 | |
-Of course I can clean. I'm very good on that. -Wonderful. | 0:29:01 | 0:29:04 | |
-Here, look. -Yes. | 0:29:04 | 0:29:08 | |
-There you are. -Fantastic. Gennaro, you are a brick. | 0:29:08 | 0:29:11 | |
I know I'm a brick. | 0:29:11 | 0:29:13 | |
This is important. it's called cedro. | 0:29:13 | 0:29:15 | |
They are lemons that they don't have very much juice inside, only a little fruit, | 0:29:15 | 0:29:20 | |
but a very thick skin, and this, they are candied, and it is a fantastic flavour | 0:29:20 | 0:29:26 | |
and taste, used in almost all the sweets of the south. | 0:29:26 | 0:29:30 | |
It's a lovely, scented smell of lemon, | 0:29:30 | 0:29:33 | |
but not as the normal lemons. The most important ingredient. | 0:29:33 | 0:29:38 | |
'If you can't buy cedro, candied lemon is available in many high-end supermarkets and Italian delis.' | 0:29:38 | 0:29:45 | |
Gennaro, can you do me the favour? Five eggs, please, | 0:29:45 | 0:29:49 | |
and I need the yolks in this here, which is the mascarpone and ricotta. | 0:29:49 | 0:29:56 | |
I have the mascarpone which is very fat to give a bit of consistence, | 0:29:56 | 0:30:00 | |
and I mix this with sugar, sort of caster sugar. | 0:30:00 | 0:30:06 | |
-There it is, now I put sort of five yolk of eggs, Gennaro, please? -One. | 0:30:10 | 0:30:16 | |
Yes. Don't give me the whites, just yolk. Yes. | 0:30:16 | 0:30:21 | |
And save the white because we need it. | 0:30:21 | 0:30:24 | |
Yes, wonderful yolk. My goodness, are they local? | 0:30:26 | 0:30:31 | |
-Of course they are local, they're all local. -In with a bit of sugar. | 0:30:31 | 0:30:35 | |
-As you know... -How much? Tell me how much? | 0:30:35 | 0:30:39 | |
Another little bit, another little bit. | 0:30:39 | 0:30:42 | |
Another little bit, come on, that's not your sugar. OK, fine. | 0:30:42 | 0:30:46 | |
-Are you sure? -Yes. -The candied fruit with this one. -Yes. | 0:30:46 | 0:30:51 | |
-Now you want me to beat up? -Beat it stiff. | 0:30:51 | 0:30:55 | |
Then we have here the orange peel which is wonderful as well. | 0:30:55 | 0:30:58 | |
Now, what I do is to cut this in cubes, lovely, | 0:30:58 | 0:31:03 | |
and we put it in here. | 0:31:03 | 0:31:04 | |
And now the cedro. Oh, that's lovely. | 0:31:08 | 0:31:11 | |
You find this in almost all the desserts of south Italy. | 0:31:11 | 0:31:14 | |
Come on, come on. Don't be lazy. | 0:31:14 | 0:31:20 | |
And we add this as well. | 0:31:20 | 0:31:23 | |
-Shall we? -No, no, no, more. | 0:31:23 | 0:31:25 | |
It has to be stiff What do you mean, stiff? | 0:31:27 | 0:31:30 | |
-You don't know what stiff is. -Yes, I know what it is. -No. -It's all right. | 0:31:30 | 0:31:34 | |
Come on. | 0:31:34 | 0:31:36 | |
You have to be careful! | 0:31:38 | 0:31:40 | |
-This is fine. -No, it's... That is not... | 0:31:40 | 0:31:43 | |
-It is. It's me cooking here. -All right. -So... | 0:31:43 | 0:31:46 | |
Because now it is the very careful and very gentle activity of folding it. | 0:31:48 | 0:31:54 | |
Now you fold it very gently like this. | 0:31:54 | 0:31:56 | |
Ah, that's a mixture, look at this here. | 0:31:59 | 0:32:02 | |
Lovely, that's exactly what I wanted. | 0:32:02 | 0:32:07 | |
Because look at this, the fantastic pleasure of this. | 0:32:07 | 0:32:11 | |
Awesome, sensual. | 0:32:11 | 0:32:12 | |
-All right. -Luxuries. | 0:32:12 | 0:32:14 | |
I like this sort of not exact, hand-made stuff, you know, | 0:32:17 | 0:32:24 | |
because it doesn't look industrial. | 0:32:24 | 0:32:27 | |
-So it's up to you now to... -Yeah, to finish off. | 0:32:28 | 0:32:31 | |
-Yes. -Thank you. That's one egg. You can see the colour of it. | 0:32:31 | 0:32:36 | |
Yes, it's unbelievable. | 0:32:36 | 0:32:39 | |
To give a lovely golden patina to the pastry. | 0:32:39 | 0:32:44 | |
Now, this, after you finish this we put it in an oven at about 180 degrees or 200 | 0:32:45 | 0:32:53 | |
for about 20, 25 minutes. | 0:32:53 | 0:32:55 | |
And we see that the centre will be still a little bit wobbly, | 0:32:55 | 0:32:58 | |
then we take it out and we let it rest. | 0:32:58 | 0:33:01 | |
-Now it's ready for the oven. -Do you want me to do? -Yes, go. | 0:33:01 | 0:33:04 | |
-OK. Shall I eat for you as well? -Yes, that would be nice. -OK. | 0:33:04 | 0:33:08 | |
Oh, that's fantastic. | 0:33:08 | 0:33:11 | |
This is wonderful. Look at the colour, I love it. I can't wait. | 0:33:17 | 0:33:22 | |
The last touch is this one, because we are here in the region of endless lemon. | 0:33:22 | 0:33:27 | |
Look at this, just a hint. | 0:33:27 | 0:33:31 | |
Now this is really the proof of the pudding. Let's see, yes. | 0:33:31 | 0:33:38 | |
Ah! | 0:33:38 | 0:33:39 | |
I can't wait, Antonio, go on. | 0:33:39 | 0:33:41 | |
Here, perfect. There. | 0:33:43 | 0:33:47 | |
Shall I put some pears on it? | 0:33:48 | 0:33:50 | |
You don't know, but I saw them in the market and said "I need those." | 0:33:50 | 0:33:54 | |
They're little pears which I put in the oven as they are, | 0:33:54 | 0:33:58 | |
and then at a certain stage when they're starting to be a little bit shrinky, | 0:33:58 | 0:34:02 | |
-you put a bit of sugar and a bottle of red wine. -Do you know what they're called? -No. -Bambinelli. | 0:34:02 | 0:34:08 | |
-Bambinelli, little children. -Little children, little bambini. | 0:34:08 | 0:34:10 | |
Yes! | 0:34:12 | 0:34:15 | |
-Gennaro, you are a champion. -Just a minute. | 0:34:15 | 0:34:18 | |
Look at this, here, that's just fantastic. | 0:34:18 | 0:34:22 | |
Hmm! | 0:34:22 | 0:34:24 | |
Hmm! | 0:34:25 | 0:34:27 | |
Hmm! Hmm! I baked it! | 0:34:27 | 0:34:30 | |
Oh, that's a dream of a tart. | 0:34:33 | 0:34:36 | |
Oh! | 0:34:36 | 0:34:37 | |
Light, nice. | 0:34:39 | 0:34:40 | |
I like more the pears than your tart. | 0:34:41 | 0:34:45 | |
The pear is very good. | 0:34:45 | 0:34:47 | |
I like more the pears than the tart. | 0:34:47 | 0:34:49 | |
I know, I know. I can't understand why you are joking all the time. | 0:34:49 | 0:34:53 | |
-I love it. -Can't understand it. | 0:34:53 | 0:34:55 | |
-It's very silly. If you like it, you like it. -Yes, I do like it. | 0:34:55 | 0:34:59 | |
Oven. | 0:35:00 | 0:35:01 | |
Heaven, not oven. | 0:35:03 | 0:35:04 | |
-No, no, baked them in the oven. -Oh, yeah, OK. | 0:35:04 | 0:35:07 | |
Antonio. | 0:35:07 | 0:35:09 | |
Chin-chin to you. | 0:35:09 | 0:35:10 | |
-You've really done well. -Yes? Thank you, thank you. | 0:35:10 | 0:35:12 | |
Well, this time you did. Salute. | 0:35:12 | 0:35:15 | |
Wonderful. | 0:35:20 | 0:35:22 | |
Just wonderful. | 0:35:24 | 0:35:25 | |
The people in Campania are famous | 0:35:26 | 0:35:29 | |
for being able to make the most of what's around them. | 0:35:29 | 0:35:33 | |
There's even a word for it here... | 0:35:33 | 0:35:35 | |
arrangiarsi. | 0:35:35 | 0:35:37 | |
That is exactly what I used to do. | 0:35:37 | 0:35:40 | |
Everything that could be eaten, usually was. | 0:35:40 | 0:35:43 | |
But even I have to draw the line somewhere. | 0:35:43 | 0:35:46 | |
He's searching a lizard, I think. | 0:35:46 | 0:35:48 | |
Argh, god, god. | 0:35:57 | 0:36:00 | |
He find one. | 0:36:00 | 0:36:01 | |
When I was a little kid, I used to do a competition, | 0:36:01 | 0:36:04 | |
who catch the most lizard, | 0:36:04 | 0:36:07 | |
and I caught 36 lizard one day. | 0:36:07 | 0:36:10 | |
I put them in a box and brought them to my sister, she opened it and she went, "Argh!" | 0:36:10 | 0:36:16 | |
Lizards everywhere inside the house, I had to run away. | 0:36:16 | 0:36:18 | |
Well, I used to respect those little animals. | 0:36:18 | 0:36:22 | |
Once you caught it, you know, you let it go free again. | 0:36:22 | 0:36:26 | |
You don't eat it. Yuck. | 0:36:26 | 0:36:28 | |
How can you eat a lizard? | 0:36:30 | 0:36:32 | |
Urgh. Urgh. | 0:36:32 | 0:36:35 | |
You can eat it if like it. Do you know what? | 0:36:35 | 0:36:39 | |
I'm sure if we get a big one, or three or four | 0:36:39 | 0:36:42 | |
and just cook those with a little bit of garlic and oil, | 0:36:42 | 0:36:45 | |
and give it to Antonio... | 0:36:45 | 0:36:47 | |
he'll eat everything. | 0:36:47 | 0:36:49 | |
Antonio, I'm coming. | 0:36:50 | 0:36:52 | |
I know you can't do without me, I'm coming. | 0:36:52 | 0:36:55 | |
I've always hunted, | 0:36:55 | 0:36:56 | |
I had the reputation for it when I was younger. | 0:36:56 | 0:36:59 | |
Look, did you see? | 0:37:02 | 0:37:03 | |
There, there is a little bay there, with the... | 0:37:03 | 0:37:06 | |
Yes, with the villa there. | 0:37:06 | 0:37:08 | |
Yep, I was about 17. | 0:37:08 | 0:37:10 | |
It's unbelievable. | 0:37:10 | 0:37:12 | |
The sea was my swimming pool. | 0:37:12 | 0:37:14 | |
The back mountain was my garden. | 0:37:14 | 0:37:17 | |
The village was my playground. | 0:37:17 | 0:37:20 | |
And all those rocks there, | 0:37:20 | 0:37:23 | |
this is where I used to go down for octopus, catch mussels. | 0:37:23 | 0:37:28 | |
There used to be some prickly pears. You know the prickly pear? | 0:37:28 | 0:37:32 | |
I really had to climb to get some of those, | 0:37:32 | 0:37:34 | |
and the salt, you know, | 0:37:34 | 0:37:37 | |
after a rough sea, | 0:37:37 | 0:37:38 | |
was left in the little pools. The sun used to evaporate... | 0:37:38 | 0:37:42 | |
This is the salt we used to use with our cooking. | 0:37:42 | 0:37:45 | |
This is where I learn all these things. | 0:37:45 | 0:37:47 | |
The sun, the sea, the mountain, | 0:37:50 | 0:37:53 | |
the smell of the flower, the perfume of the lemon. | 0:37:53 | 0:37:57 | |
Everyone should have a youth like this, obviously. | 0:37:59 | 0:38:02 | |
I was hearing passing by that somebody was calling you, "gancio". | 0:38:04 | 0:38:07 | |
What does it mean? | 0:38:07 | 0:38:09 | |
-You want to know what it means? -Yes. -Hook. Do you know why? | 0:38:09 | 0:38:13 | |
No. | 0:38:13 | 0:38:14 | |
I used to hook all the girls. | 0:38:14 | 0:38:16 | |
I made love with a lovely German, | 0:38:19 | 0:38:22 | |
French, Italian, god knows... | 0:38:22 | 0:38:25 | |
English... | 0:38:25 | 0:38:26 | |
God knows, yes. | 0:38:26 | 0:38:28 | |
So many. | 0:38:28 | 0:38:29 | |
So it wasn't the hooking of fish or something? | 0:38:29 | 0:38:32 | |
If you actually... Do you know, you stand there, | 0:38:32 | 0:38:36 | |
you can actually, how can I say? | 0:38:36 | 0:38:38 | |
You can still feel me there. | 0:38:38 | 0:38:40 | |
So you were the terror of Minori? | 0:38:44 | 0:38:47 | |
I was not the terror of Minori! | 0:38:47 | 0:38:48 | |
You know, 60's, 70's... there was a free love. | 0:38:48 | 0:38:52 | |
Why not? | 0:38:52 | 0:38:54 | |
Is now... | 0:38:54 | 0:38:56 | |
It cost money now? | 0:38:56 | 0:38:57 | |
Probably I would have done the same, actually. | 0:39:00 | 0:39:03 | |
Antonio, you done worse. | 0:39:03 | 0:39:05 | |
Hook by name, hook by nature. | 0:39:11 | 0:39:14 | |
When I was a boy I barely went to school, | 0:39:14 | 0:39:18 | |
I felt like I belonged in the water. | 0:39:18 | 0:39:20 | |
The sea was like sweet shop to me, | 0:39:26 | 0:39:29 | |
I took anything I could get my hands on, | 0:39:29 | 0:39:33 | |
and anything I could fit down my trunks. | 0:39:33 | 0:39:36 | |
You know what they say, | 0:39:36 | 0:39:39 | |
predators of the sea like to nibble small things. | 0:39:39 | 0:39:42 | |
You're almost there. | 0:39:44 | 0:39:45 | |
Surprise, surprise. Let's see what he has got. | 0:39:47 | 0:39:49 | |
Antonio. | 0:39:51 | 0:39:52 | |
Yes, Gennaro. What have you go there? | 0:39:52 | 0:39:55 | |
Unbelievable. | 0:39:55 | 0:39:57 | |
Wow! Look at this. | 0:39:58 | 0:40:00 | |
Wow! Look at this. | 0:40:03 | 0:40:05 | |
That's wonderful, isn't it? | 0:40:05 | 0:40:07 | |
-Here, Antonio. -Yes? | 0:40:07 | 0:40:08 | |
No, don't... | 0:40:08 | 0:40:10 | |
That's for you! | 0:40:10 | 0:40:11 | |
Oh, that's good, one male and one female. | 0:40:12 | 0:40:15 | |
These are sea urchin. | 0:40:15 | 0:40:18 | |
What I would do without him? | 0:40:19 | 0:40:21 | |
They look quick. | 0:40:21 | 0:40:22 | |
-Yes. May I have it? -Yep. | 0:40:22 | 0:40:24 | |
I do it like this. | 0:40:24 | 0:40:26 | |
-Do you want lemon on top? -No. | 0:40:29 | 0:40:30 | |
Ah, the smell and the taste of the Mediterranean all in one bite. | 0:40:30 | 0:40:36 | |
I eat them like that. | 0:40:36 | 0:40:38 | |
I eat them like that! | 0:40:38 | 0:40:40 | |
I know. | 0:40:40 | 0:40:42 | |
I prefer it without the lemon. | 0:40:43 | 0:40:45 | |
Now you come on board, I cook you something. | 0:40:49 | 0:40:52 | |
I am not going to use Gennaro's octopus for my recipe, | 0:40:52 | 0:40:56 | |
knowing where it's been kept. | 0:40:56 | 0:40:59 | |
I've got my own catch. Prawns and mussels with linguine. | 0:40:59 | 0:41:02 | |
Now, he is very hungry and I'm going to prepare for him | 0:41:02 | 0:41:06 | |
a very cucina povera dish which is just few ingredients, | 0:41:06 | 0:41:11 | |
starting with taking water, because we are on a boat, from the sea, | 0:41:11 | 0:41:15 | |
because the salted water.... | 0:41:15 | 0:41:17 | |
And I have here linguine, | 0:41:17 | 0:41:19 | |
and I put it into the salted water, boiling here on the side. | 0:41:19 | 0:41:23 | |
In the meantime, I prepare the sauce which is very, very easy. | 0:41:25 | 0:41:30 | |
Be careful, it's hot. | 0:41:30 | 0:41:32 | |
-Give it to me. -Move a little bit. There. | 0:41:32 | 0:41:34 | |
Now in this case we have wonderful seafood here and the linguine there, seafood linguine. | 0:41:34 | 0:41:40 | |
We have fantastic prawns which I've shelled already, | 0:41:40 | 0:41:43 | |
and mussels, and a little bit of parsley. | 0:41:43 | 0:41:47 | |
And we put just a little bit of olive oil, | 0:41:47 | 0:41:50 | |
and we put the chilli and I like it with the seeds. | 0:41:50 | 0:41:58 | |
People, they just eat the garlic and the chilli, in the oil, | 0:41:58 | 0:42:02 | |
and it's called spaghetti or linguine aglio, olio e peperoncino. | 0:42:02 | 0:42:07 | |
And then I put the mussels first because they have to open. | 0:42:07 | 0:42:11 | |
And by opening they release wonderful seawater | 0:42:11 | 0:42:17 | |
which will flavour of the Mediterranean the entire dish. | 0:42:17 | 0:42:22 | |
When you put the lid on, the steam is building | 0:42:22 | 0:42:26 | |
and the mussels open quicker. | 0:42:26 | 0:42:28 | |
Not yet, it has to be done with lovely steam, so that they open | 0:42:28 | 0:42:33 | |
and they release all the fantastic juices. | 0:42:33 | 0:42:35 | |
As a matter of fact, we can put a little bit of wine | 0:42:35 | 0:42:39 | |
which belongs to it. | 0:42:39 | 0:42:41 | |
And so it builds a little bit more steam. | 0:42:42 | 0:42:47 | |
There you go. Put the lid on. | 0:42:47 | 0:42:51 | |
Do you want me to chop the parsley? | 0:42:51 | 0:42:54 | |
You can chop the parsley, Gennaro. | 0:42:54 | 0:42:56 | |
Thank you. | 0:42:56 | 0:42:57 | |
See, I'm always helping you. | 0:42:59 | 0:43:01 | |
Wonderful. | 0:43:01 | 0:43:03 | |
They're open, that's fine, and now I put in the prawns. | 0:43:03 | 0:43:07 | |
-Are you going to use a little bit of salt, Antonio? -Nope. -OK. | 0:43:07 | 0:43:10 | |
A bit of pepper. | 0:43:10 | 0:43:12 | |
Leave. | 0:43:14 | 0:43:15 | |
-OK. -I want to taste. | 0:43:15 | 0:43:18 | |
Just a little bit of salt. | 0:43:19 | 0:43:21 | |
What do I do without you? | 0:43:23 | 0:43:26 | |
Just a little pinch. | 0:43:26 | 0:43:29 | |
And I believe that's ready, in a minute or two it's cooked. | 0:43:30 | 0:43:34 | |
I know that you're hungry. | 0:43:34 | 0:43:36 | |
Yeah. | 0:43:36 | 0:43:37 | |
Do you want the parsley? | 0:43:37 | 0:43:39 | |
No, not yet. Just to cook them very briefly. | 0:43:39 | 0:43:44 | |
Do you see? They change colour, and they're cooked. | 0:43:44 | 0:43:47 | |
Fantastic. | 0:43:47 | 0:43:50 | |
That's fantastic, Gennaro. You really think of me, eh? | 0:43:55 | 0:43:58 | |
Just a little bit of olive oil. | 0:44:02 | 0:44:04 | |
Ah, Gennaro, look at this. | 0:44:10 | 0:44:13 | |
Now I want the parsley. | 0:44:17 | 0:44:19 | |
It's all yours. | 0:44:19 | 0:44:20 | |
Put it there. Lovely. | 0:44:20 | 0:44:22 | |
-Gennaro, it's all yours. -Thank you very much. One for you. -Thank you. -One for me. | 0:44:30 | 0:44:36 | |
This is a portion and a half for you. | 0:44:36 | 0:44:39 | |
Oh, my goodness. | 0:44:39 | 0:44:40 | |
Here's to the health of the entire world. | 0:44:42 | 0:44:45 | |
You envy us, they have to suffer. | 0:44:45 | 0:44:48 | |
And this is what makes Italian food different from others, | 0:44:51 | 0:44:56 | |
because when you want to have regional and wonderful things, | 0:44:56 | 0:44:59 | |
you have to have the very good ingredients | 0:44:59 | 0:45:01 | |
which here are available everywhere, | 0:45:01 | 0:45:03 | |
and the fish has a very special flavour. | 0:45:03 | 0:45:05 | |
The pasta is locally made, the parsley is locally grown, | 0:45:05 | 0:45:09 | |
and eaten in Minori. What do you want more? | 0:45:09 | 0:45:12 | |
You're right. | 0:45:12 | 0:45:13 | |
-It's fantastic. -Yes. -And this is poor food. | 0:45:13 | 0:45:17 | |
Can feed quite a few people from here. | 0:45:17 | 0:45:20 | |
Yeah, you can eat it all, Gennaro. | 0:45:25 | 0:45:27 | |
It's only because I know you worked a lot. | 0:45:27 | 0:45:30 | |
I know. | 0:45:30 | 0:45:32 | |
We are heading for the capital of Campania. | 0:45:48 | 0:45:51 | |
Naples was for centuries Europe's poorest, most crowded, dangerous city. | 0:45:51 | 0:45:57 | |
People call it the bowels of Italy. | 0:45:57 | 0:46:01 | |
It was the food of the city's starving that went on to become world famous - | 0:46:02 | 0:46:06 | |
pizza, and it was born here. | 0:46:06 | 0:46:09 | |
-This is our pizza. -Panzerotti. | 0:46:10 | 0:46:13 | |
Panzerotti, you'll love it. | 0:46:13 | 0:46:14 | |
The fried pizza. | 0:46:14 | 0:46:15 | |
Pizza started life as a piece of dough, | 0:46:19 | 0:46:22 | |
smeared with pork fat, if you were lucky. | 0:46:22 | 0:46:25 | |
But pizza's humble origins were dramatically changed | 0:46:25 | 0:46:29 | |
by a major cholera epidemic in the 19th century. | 0:46:29 | 0:46:33 | |
People were dying in the streets. | 0:46:33 | 0:46:35 | |
Everyone who could left Naples. | 0:46:35 | 0:46:38 | |
To boost the morale of the terrified city, | 0:46:38 | 0:46:41 | |
King Umberto and Queen Margherita risked cholera | 0:46:41 | 0:46:45 | |
by coming to the Royal Palace. | 0:46:45 | 0:46:48 | |
Margherita went one step further | 0:46:50 | 0:46:51 | |
and asked to try the poor food of Naples. | 0:46:51 | 0:46:54 | |
From this pizzeria, she ordered a pizza made with tomatoes, mozzarella and basil. | 0:46:54 | 0:47:02 | |
The colours of the Italian flag. | 0:47:02 | 0:47:04 | |
That simple act, the Queen eating poor man's food, | 0:47:04 | 0:47:07 | |
made Naples proud and gave birth to the celebrated pizza margherita | 0:47:07 | 0:47:14 | |
and set pizza on course to becoming the most popular dish in the world. | 0:47:14 | 0:47:18 | |
Buon apetito. | 0:47:21 | 0:47:23 | |
Mama mia. | 0:47:23 | 0:47:24 | |
I can't wait to try it. | 0:47:27 | 0:47:30 | |
Wonderful! All over the world... it's just incredible. | 0:47:35 | 0:47:39 | |
It's taken over even in China, Japan, everybody's got pizza. | 0:47:39 | 0:47:43 | |
This being the birthplace of pizza, | 0:47:43 | 0:47:46 | |
there are varieties here exclusive to Naples. | 0:47:46 | 0:47:49 | |
Look at these here! | 0:47:49 | 0:47:50 | |
That reminds me, my mother used to fry the pizza. | 0:47:52 | 0:47:55 | |
Very interesting. | 0:47:55 | 0:47:57 | |
Street food at its best. | 0:47:57 | 0:47:59 | |
THEY SPEAK ITALIAN | 0:48:03 | 0:48:06 | |
This is just like a little snack because they go home and eat even more. | 0:48:09 | 0:48:14 | |
But it's lovely to see that the appetite is there, | 0:48:14 | 0:48:17 | |
and they are eating a freshly baked pizza. Bona? | 0:48:17 | 0:48:19 | |
Si. | 0:48:18 | 0:48:19 | |
I want to make one of them, Antonio. | 0:48:22 | 0:48:24 | |
I will as well. | 0:48:24 | 0:48:25 | |
This is the dough, flattened, | 0:48:25 | 0:48:28 | |
raised with a bit of yeast, | 0:48:28 | 0:48:30 | |
this is unique to Naples | 0:48:30 | 0:48:32 | |
and it's so quick, | 0:48:32 | 0:48:34 | |
it is fantastic. | 0:48:34 | 0:48:36 | |
Mozzarella? | 0:48:38 | 0:48:40 | |
No, no mozzarella. | 0:48:40 | 0:48:41 | |
You use also a little bit of olive oil. | 0:48:41 | 0:48:44 | |
That's it. | 0:48:45 | 0:48:46 | |
Pizza fritta. Instant food. | 0:48:46 | 0:48:50 | |
Not fast food, instant. | 0:48:50 | 0:48:52 | |
And my mother used to make one after the other. | 0:48:52 | 0:48:55 | |
Gennaro, shall we eat it? | 0:48:55 | 0:48:58 | |
Shall we eat it now? | 0:48:56 | 0:48:58 | |
But before that, can I make one first? | 0:48:58 | 0:49:01 | |
You can do one... | 0:49:00 | 0:49:01 | |
I can do that one. | 0:49:01 | 0:49:03 | |
Your fantasy. | 0:49:02 | 0:49:03 | |
I put some ricotta on top, just a little on top, | 0:49:03 | 0:49:06 | |
and then I use pork scratching. | 0:49:06 | 0:49:08 | |
Just have them on top like that, | 0:49:08 | 0:49:11 | |
then I get some nice little mozzarella. | 0:49:11 | 0:49:15 | |
A little bit of tomato. | 0:49:15 | 0:49:17 | |
Push them inside. | 0:49:25 | 0:49:28 | |
There must have been some before, they look better. | 0:49:28 | 0:49:31 | |
Mine is much better. | 0:49:31 | 0:49:33 | |
'I think we need a second opinion.' | 0:49:33 | 0:49:36 | |
'Gennaro is a genius cook but I make better pizza.' | 0:49:51 | 0:49:55 | |
'And I have something of the virtuoso piano player too. | 0:49:58 | 0:50:01 | |
'Now, all I need to find is a decent singer.' | 0:50:01 | 0:50:06 | |
HE SINGS IN ITALIAN | 0:50:06 | 0:50:10 | |
There was once a popular saying around these parts, | 0:50:51 | 0:50:56 | |
"I am emigrating so I can eat." | 0:50:56 | 0:50:58 | |
25 million Italians mainly from the south moved away | 0:50:58 | 0:51:03 | |
to find work up north or abroad. | 0:51:03 | 0:51:05 | |
And they took their cucina povera with them. | 0:51:05 | 0:51:09 | |
Many became cooks, just like our dear Gennaro. | 0:51:09 | 0:51:12 | |
I left my hometown Minori when I was 19 in 1968. | 0:51:12 | 0:51:17 | |
All memories, all the passion I have when I cook | 0:51:18 | 0:51:22 | |
comes from growing up watching my mama, my grandma, my aunt, make the tastiest dishes. | 0:51:22 | 0:51:28 | |
I was 19 and I was going to London. | 0:51:37 | 0:51:41 | |
It was five o'clock in the morning, I had to catch a train. | 0:51:41 | 0:51:46 | |
We got up all together and I left. | 0:51:46 | 0:51:49 | |
It's 100 metres from here to there, it must have been | 0:51:50 | 0:51:54 | |
the saddest minutes of my life because it was the first time I moved away from my village, | 0:51:54 | 0:52:01 | |
and I knew that it did not belong to me any more. | 0:52:01 | 0:52:05 | |
I could almost cry. | 0:52:06 | 0:52:08 | |
My mum, she can see a last glimpse of me, | 0:52:10 | 0:52:15 | |
when I actually turned that corner. | 0:52:15 | 0:52:18 | |
I wonder how many tears she shed inside there. | 0:52:18 | 0:52:21 | |
And my little sister, she's still sleeping. | 0:52:21 | 0:52:25 | |
I can almost see her. | 0:52:26 | 0:52:28 | |
When I lived here, my family had almost nothing. | 0:52:29 | 0:52:32 | |
It is incredible how things have changed. | 0:52:32 | 0:52:35 | |
Now there are restaurateurs using the same cucina povera ingredients, | 0:52:35 | 0:52:39 | |
but they are charging a fortune to the tourist. | 0:52:39 | 0:52:42 | |
My mama would be turning in her grave. | 0:52:42 | 0:52:45 | |
It's our last night in Campania together, | 0:52:48 | 0:52:52 | |
and I am going to treat Gennaro to a meal in one of those posh restaurants, Rossellini's. | 0:52:52 | 0:52:58 | |
It's a two Michelin-star restaurant. | 0:52:58 | 0:53:00 | |
-Do you like my shoes? -Oh, lovely. | 0:53:04 | 0:53:06 | |
Yeah? Do you know what? I can't bend down! | 0:53:06 | 0:53:10 | |
-Jesus, I can't! -Well, with the tummy you've got... -Yeah, but you look to yours. | 0:53:10 | 0:53:15 | |
-But I can bend down. -You can't bend down. | 0:53:15 | 0:53:18 | |
Do you know what is the difference between you and me? | 0:53:18 | 0:53:21 | |
You believe to be still attractive and so on, | 0:53:21 | 0:53:24 | |
but you are about to become an old man. I am already an old man, so I don't care. | 0:53:24 | 0:53:28 | |
But I'm not! Why do you want me to become an old man? | 0:53:28 | 0:53:31 | |
-No, no, you -are -an old man! -No, I'm not! -Well, you should be. | 0:53:31 | 0:53:36 | |
Do it again. Jump a little bit. | 0:53:38 | 0:53:41 | |
Do you know what? I like this. | 0:53:44 | 0:53:46 | |
-That's it. -Nice. -Let's go. | 0:53:49 | 0:53:51 | |
According to the price, it can't be the cheap stuff that they use here. | 0:53:55 | 0:53:59 | |
It'd better be good, a meal here costs 400 euros. | 0:53:59 | 0:54:03 | |
The chef has created a cuisine influenced by the food of the poor, | 0:54:08 | 0:54:13 | |
but he has taken cucina povera to another level. | 0:54:13 | 0:54:15 | |
Ah, yes. Lovely. | 0:54:30 | 0:54:33 | |
-There you go. That's a penguin. -We can't eat that one. | 0:54:35 | 0:54:41 | |
Well, I'm hungry. | 0:54:41 | 0:54:42 | |
Actually, in a place like that, you shouldn't say "I am hungry", | 0:54:42 | 0:54:46 | |
you should say, "I have a light appetite". | 0:54:46 | 0:54:49 | |
-No, no, I'm hungry! -Gennaro, what has a penguin to do with our food? | 0:54:49 | 0:54:55 | |
Ah, good. | 0:54:55 | 0:54:57 | |
Oh, bread, yes. And squid ink. | 0:54:57 | 0:55:01 | |
Crystallised potato. | 0:55:03 | 0:55:06 | |
They look like petals. | 0:55:06 | 0:55:08 | |
Very delicate. | 0:55:10 | 0:55:12 | |
Ah, fresh mozzarella cheese, stretched, blown up, | 0:55:12 | 0:55:17 | |
and injected with tomato essence, and the juice of basil oil. | 0:55:17 | 0:55:22 | |
Just like a pizza margherita but without the dough. | 0:55:23 | 0:55:27 | |
That's one thing of cucina povera, this is for the very poor, because I only had one bite! | 0:55:27 | 0:55:31 | |
Sauce, one anchovy and one single strand of spaghetti - | 0:55:33 | 0:55:38 | |
not for the hungry. | 0:55:38 | 0:55:39 | |
'I wonder if that is on the menu?!' | 0:55:41 | 0:55:44 | |
Mama! | 0:55:49 | 0:55:51 | |
The chef's piece de resistance - | 0:55:56 | 0:55:59 | |
a tomato that has been pureed, reformed and topped with gold. | 0:55:59 | 0:56:03 | |
24 carat gold leaves? | 0:56:03 | 0:56:04 | |
Gennaro, when there are people prepared to pay... | 0:56:04 | 0:56:08 | |
'I could use that gold to get the taxi home!' | 0:56:08 | 0:56:11 | |
Quite an expensive tomato - one bite. | 0:56:11 | 0:56:14 | |
There's a little bit of gold on your lips! | 0:56:17 | 0:56:20 | |
Can't taste the gold leaves. | 0:56:21 | 0:56:22 | |
I'm still hungry. | 0:56:22 | 0:56:25 | |
You're still hungry, OK. | 0:56:25 | 0:56:26 | |
It's amazing to see how poverty created great simple food | 0:56:26 | 0:56:31 | |
and how it's now become the most popular cuisine in the world. | 0:56:31 | 0:56:35 | |
Who would have thought, | 0:56:35 | 0:56:37 | |
the poorest food in Europe would be influencing Michelin-starred chefs? | 0:56:37 | 0:56:41 | |
But we are in Italy, I don't need the fancy restaurants. | 0:56:43 | 0:56:47 | |
If you are prepared to be sneaky, you can get wonderful food gratis. | 0:56:48 | 0:56:54 | |
-Where's the fig tree? -Here on the left. | 0:56:54 | 0:56:56 | |
And grapes, ha-ha, wonderful grapes. | 0:56:56 | 0:56:59 | |
-Gennaro, I go... -Shh! | 0:56:59 | 0:57:02 | |
When you steal, you have to steal in silence. | 0:57:02 | 0:57:05 | |
I steal in silence, you're the one who talks. | 0:57:05 | 0:57:08 | |
Ah, look at these, let's see if they're sweet. | 0:57:08 | 0:57:11 | |
'This is what the best food in the world is all about. | 0:57:15 | 0:57:18 | |
'Pure, natural, no silver service or fancy napkins here.' Wonderful! | 0:57:18 | 0:57:24 | |
I almost dream of that. | 0:57:27 | 0:57:29 | |
-Ripe, delightful is that. -Are you sure? -Yes. -There you are. | 0:57:34 | 0:57:38 | |
'I feel like a boy again in nature's sweet shop.' | 0:57:38 | 0:57:45 | |
Pass it down completely, yeah? Oh, that's yellow, fantastic. | 0:57:46 | 0:57:53 | |
This is what we love about Italy. | 0:57:57 | 0:57:59 | |
'Next time, we travel to my region, Piedmont, in the north of Italy, | 0:58:04 | 0:58:10 | |
'and I'll be going back home. | 0:58:10 | 0:58:13 | |
'We'll be finding out if Italians are still incredibly passionate | 0:58:14 | 0:58:18 | |
'about the food from their own region.' | 0:58:18 | 0:58:21 | |
Oh, my goodness me! This is the real Piedmontese stuff. | 0:58:21 | 0:58:24 | |
EXPLOSION | 0:58:24 | 0:58:26 | |
-'We discover foods even -we -haven't tasted.' | 0:58:28 | 0:58:30 | |
Chinese pumpkin, I can't believe it. | 0:58:30 | 0:58:33 | |
'And I find Gennaro a new friend.' | 0:58:33 | 0:58:36 | |
Gennaro, you have a prince there. Try to kiss him! | 0:58:36 | 0:58:39 | |
Subtitles for the deaf and hard of hearing by Red Bee Media Ltd | 0:58:51 | 0:58:56 | |
Email [email protected] | 0:58:56 | 0:58:59 |