0:00:02 > 0:00:05'I am Antonio Carluccio. I grew up in the sophisticated north of Italy.
0:00:05 > 0:00:09'I left 50 years ago, but I still love it dearly.
0:00:09 > 0:00:13'Now I am returning with my old friend Gennaro.'
0:00:13 > 0:00:18'I am Gennaro Contaldo. I am from the sun and the sea of the south.'
0:00:18 > 0:00:21'Our love of food brought us together.'
0:00:21 > 0:00:24Boy, I'm cooking so good!
0:00:24 > 0:00:26'And has kept us together, just.'
0:00:26 > 0:00:29That's lovely. OK, go and cook.
0:00:29 > 0:00:32'Since we left Italy, a lot has changed
0:00:32 > 0:00:35'and we have come back to see if the food has changed too.'
0:00:35 > 0:00:38Quite an expensive tomato, in one bite.
0:00:39 > 0:00:42'And maybe discover something even we didn't expect.'
0:00:42 > 0:00:43BOTH: Oh!
0:00:44 > 0:00:46Don't move! Don't move!
0:00:46 > 0:00:48Yeees!
0:00:48 > 0:00:50'Of course, we'll be cooking some fantastic food.'
0:00:50 > 0:00:52'And eating.'
0:00:52 > 0:00:54It's a dream of a tart.
0:00:54 > 0:00:55- Italia.- Chin, chin to you.
0:00:55 > 0:00:57- You really done well.- Thank you.
0:00:57 > 0:01:01'This week, we have come to my region - Piemonte -
0:01:01 > 0:01:03'where traditional beliefs are being challenged
0:01:03 > 0:01:05'by new modern culture's influence.'
0:01:11 > 0:01:15'We are here to see if regional pride is as strong as I remember.'
0:01:15 > 0:01:18CHANTING AND SINGING
0:01:20 > 0:01:24'I'll be introducing Gennaro to some lovely new friends.'
0:01:24 > 0:01:28Gennaro, you have a prince there. Try to kiss it.
0:01:28 > 0:01:31'Nothing is safe with Antonio' around.
0:01:32 > 0:01:34A delicacy. Fantastic.
0:01:34 > 0:01:36'We're discovering foods new to Italy.'
0:01:36 > 0:01:38Chinese pumpkin, I can't believe it!
0:01:38 > 0:01:41I'm sorry, it's not a risotto.
0:01:41 > 0:01:44'And the journey will bring the differences
0:01:44 > 0:01:46'of north and south to the surface.'
0:01:46 > 0:01:49You can't say anything in front of a cheese like this.
0:01:49 > 0:01:50No, you're right.
0:01:50 > 0:01:51Viva l'Italia!
0:02:02 > 0:02:06'You could say there is no such things as Italian cuisine.
0:02:06 > 0:02:10'Each of the 20 regions has totally different ways of cooking,
0:02:10 > 0:02:14'created by the geography, culture and invaders.
0:02:14 > 0:02:16'We have come to my region, Piemonte,
0:02:16 > 0:02:19'where there's some of the richest food in Italy.
0:02:19 > 0:02:21'It's one of the most diverse regions.
0:02:21 > 0:02:23'It has miles of flatlands,
0:02:23 > 0:02:26'surrounded by the beautiful Alps mountain range.
0:02:26 > 0:02:29'This is my hometown, Borgofranco.'
0:02:29 > 0:02:33We have here the church where I was singing,
0:02:33 > 0:02:37in a little choir.
0:02:37 > 0:02:42And we were eating the unblessed breads in the sacristy. Very naughty.
0:02:42 > 0:02:45And today,
0:02:45 > 0:02:48it's a sort of wedding
0:02:48 > 0:02:49with a bridesmaid...
0:02:49 > 0:02:53Antonio, did you used to be dressed like the little girls there?
0:02:53 > 0:02:55- Yes, obviously.- Yeah, all right.
0:02:55 > 0:02:57And here's coming the bride.
0:02:59 > 0:03:01CHEERING
0:03:15 > 0:03:19I spent a lot of my youth in these balmetti -
0:03:19 > 0:03:21summer houses below the mountains.
0:03:22 > 0:03:26It was the ideal condition to keep wine.
0:03:26 > 0:03:28- Yeah. - And to keep cheese and all that.
0:03:28 > 0:03:32But they keep it for festivity, they bring a little bit of bread
0:03:32 > 0:03:34and it's fantastic.
0:03:34 > 0:03:36- So this is just the right place for me and you?- Yes.
0:03:38 > 0:03:40'These are all my friends and family.'
0:03:40 > 0:03:42There goes my love.
0:03:42 > 0:03:44'This happens every time I come home.'
0:03:44 > 0:03:47- Belinda. Come stai?- Bene...
0:03:47 > 0:03:49THEY SPEAK IN ITALIAN
0:03:49 > 0:03:52'Ah. this is a welcome tradition.'
0:03:52 > 0:03:55HE SPEAKS IN ITALIAN
0:03:55 > 0:03:58That's how you drink it in the balmetti.
0:03:58 > 0:04:00You receive a big glass, you say cheers,
0:04:00 > 0:04:03you drink a little bit and then you take it around.
0:04:03 > 0:04:05Gennaro, sorry, me first.
0:04:05 > 0:04:07Yeah, I know it's your...
0:04:07 > 0:04:09Drink a little bit of wine, Antonio, go on.
0:04:09 > 0:04:11- Salute a tutti, eh?- Salute!
0:04:11 > 0:04:13- Here, Gennaro. - You have a little bit more.
0:04:13 > 0:04:16No, no, pass it on. Pass it on.
0:04:16 > 0:04:18There's a real friendship.
0:04:18 > 0:04:22'Now time to show a real friend my pride and joy -
0:04:22 > 0:04:24'the food I grew up with.'
0:04:24 > 0:04:26Oh, my goodness me!
0:04:26 > 0:04:30This is the real Piemontese style. This is the vitello tonnato.
0:04:30 > 0:04:32- Yeah.- You know that, then?
0:04:32 > 0:04:34- Yeah.- They are small cheeses of sheep
0:04:34 > 0:04:37with chilli, garlic and oil.
0:04:37 > 0:04:38And then we have here, this one?
0:04:38 > 0:04:41And this is ox tongue.
0:04:41 > 0:04:43Show me, show me. Yeah! I've got it.
0:04:43 > 0:04:47Then this is potato salami.
0:04:47 > 0:04:50I have to say I never ate a potato salami.
0:04:50 > 0:04:53This is half potato, half pork. It is fantastic.
0:04:55 > 0:04:58It's tasting good. But do you know what?
0:04:58 > 0:05:00There's no vegetable on this table.
0:05:00 > 0:05:03There are some. First of all, there's potato in the salami.
0:05:03 > 0:05:04Well, potatoes everywhere.
0:05:04 > 0:05:06Secondly, there's pepper here.
0:05:06 > 0:05:11Look at this. You can't say anything in front of a cheese like this.
0:05:11 > 0:05:12No, you're right.
0:05:12 > 0:05:15Gennaro, you taste a little bit of this cheese,
0:05:15 > 0:05:18you will forget all your silly vegetables.
0:05:18 > 0:05:21This is why up to the north that everyone is...
0:05:22 > 0:05:25Ah, because in the south, there are no fat people.
0:05:25 > 0:05:27I never said fat, I never said the word.
0:05:27 > 0:05:30You go to Rome, they have a circumference like this.
0:05:30 > 0:05:32Well, Rome is halfway in Italy.
0:05:32 > 0:05:34Eat that and then tell me what you think about it.
0:05:34 > 0:05:38Mmm. I start to love the north. I really do!
0:05:43 > 0:05:45A cheese made in heaven.
0:05:47 > 0:05:49Salute! Salute a tutti.
0:05:49 > 0:05:52It's wonderful to see so many people around a table
0:05:52 > 0:05:56and it is the real joy of sharing Italian food,
0:05:56 > 0:05:59because you share it with friends, relation. Just fantastic.
0:05:59 > 0:06:02I include Gennaro, because he's from the south
0:06:02 > 0:06:05but he has also too, I would think, from time to time.
0:06:05 > 0:06:07- Gennaro, cheers for you too. - Cheers for you.
0:06:14 > 0:06:18Almost nothing has changed here.
0:06:18 > 0:06:22The food is exactly the same as when I was a tiny boy.
0:06:22 > 0:06:24This is what regional pride is all about,
0:06:24 > 0:06:28food which brings back memories and a sense of belonging.
0:06:38 > 0:06:40Regional pride is in the Italian blood.
0:06:40 > 0:06:45Italy was only created just 150 years ago.
0:06:45 > 0:06:47Before then, it was separate states
0:06:47 > 0:06:50which were always fighting each other.
0:06:53 > 0:06:57And through times of war, the first things a town would defend
0:06:57 > 0:07:00was the bell tower, or campanile.
0:07:00 > 0:07:05That's why even now us Italians have a word for regional pride -
0:07:05 > 0:07:07"campanalismo".
0:07:10 > 0:07:13Look at the campanile.
0:07:13 > 0:07:18This, my dear Gennaro, is the symbol of all the campanalismo in Italy.
0:07:18 > 0:07:22Symbolising all the culture, the language.
0:07:22 > 0:07:23'And of course, the food.
0:07:23 > 0:07:26'I'm prepared to fight dirty to defend the food of my region.'
0:07:26 > 0:07:28What is this here?
0:07:28 > 0:07:29A tomato.
0:07:29 > 0:07:33Tomato comes from south of Italy, Antonio.
0:07:33 > 0:07:36Antonio! Who is that man on top there? Look, can you see?
0:07:36 > 0:07:39- Which one? - The one on the window there?
0:07:40 > 0:07:42There's no man there.
0:07:42 > 0:07:43Who is that?
0:07:43 > 0:07:47- What is it?- Who is throwing bloody tomatoes here?
0:07:47 > 0:07:52Another one there. I want to see clear here, who is that?
0:07:52 > 0:07:53It's unbelievable.
0:07:57 > 0:07:58No!
0:08:02 > 0:08:06The lovely campanalismo? No, the south.
0:08:07 > 0:08:08That's good.
0:08:09 > 0:08:14You can see campanalismo played out every year in Asti,
0:08:14 > 0:08:17a small town in the heart of Piemonte.
0:08:20 > 0:08:23Asti's Palio is the oldest horse race in Italy.
0:08:23 > 0:08:28It celebrates a medieval war against Asti's historic enemy,
0:08:28 > 0:08:31the nearby town of Alba.
0:08:31 > 0:08:34Nowadays though, it's competition between the 21 different rioni -
0:08:34 > 0:08:38or neighbourhoods - of Asti itself.
0:08:38 > 0:08:42For weeks before the race, each town quarter
0:08:42 > 0:08:44hangs banners and flags and plots its victory.
0:08:44 > 0:08:51The whole town is completely taken over by the build-up to the big day.
0:08:51 > 0:08:55The night before the race, each neighbourhood holds a dinner
0:08:55 > 0:08:59to boost up their jockey and prepare him for battle.
0:08:59 > 0:09:03Gennaro is with Tanaro, a poorer district on the outskirt of town.
0:09:03 > 0:09:05- Buona sera, come stai? - Buona sera, bene.
0:09:05 > 0:09:07THEY CHAT IN ITALIAN
0:09:07 > 0:09:10Tanaro are the favourite to win the race.
0:09:10 > 0:09:11Bellissimo!
0:09:11 > 0:09:14This neighbourhood is poor people,
0:09:14 > 0:09:18while the San Secondo is snob people.
0:09:18 > 0:09:22San Secondo - Antonio is there! Yes, he is a little bit snobby.
0:09:22 > 0:09:25But tomorrow, we must have fight with San Secondo.
0:09:25 > 0:09:27Tomorrow... Believe me,
0:09:27 > 0:09:30me and Antonio's gonna be like that. I'm going to punch him.
0:09:30 > 0:09:34I am supporting Tanaro's arch-rivals San Secondo
0:09:34 > 0:09:37from the posher side of town.
0:09:37 > 0:09:39My place, you know, it's the kitchen
0:09:39 > 0:09:41and I would like to see what happens there. Yes!
0:09:41 > 0:09:45THEY SPEAK IN ITALIAN
0:09:45 > 0:09:49So this is cabbage leaves and inside there is meat,
0:09:49 > 0:09:52sausage and Parmesan cheese, its called capunet.
0:09:54 > 0:09:55Mmm.
0:09:55 > 0:09:58Wonderful!
0:09:59 > 0:10:03The smell... It's just unbelievable how clever they are,
0:10:03 > 0:10:07because the sauce is going to be butter and sage.
0:10:07 > 0:10:10So if I impregnate all the flavour like that of the sage,
0:10:10 > 0:10:12it will be fantastic.
0:10:12 > 0:10:16'I'm working out as usual - no time for me to eat.'
0:10:16 > 0:10:20'I have assigned myself the role of quality control.'
0:10:20 > 0:10:25This is the most sort of known dish here from Piemonte,
0:10:25 > 0:10:28this insalata di carne cruda.
0:10:28 > 0:10:30And it's a sort of raw beef salad.
0:10:30 > 0:10:35You know you can be obsessive with hygiene, this is fantastic.
0:10:39 > 0:10:40Unbelievable.
0:10:40 > 0:10:42Tanaro!
0:10:42 > 0:10:44CHEERING
0:10:44 > 0:10:48- San Secondo! - JEERING
0:10:48 > 0:10:51Antonio Carluccio!
0:10:51 > 0:10:53JEERING
0:10:58 > 0:11:02'The climax of the ceremony is to present the jockey
0:11:02 > 0:11:05'with a racing shirt for tomorrow.'
0:11:07 > 0:11:12'There is no flash ceremony here, just love and passion.
0:11:12 > 0:11:16'I spoke to the jockey, he looked a little bit scared.
0:11:16 > 0:11:18'Don't worry, I said, you know tomorrow's going to be
0:11:18 > 0:11:21'a very good day for you and then he looked at me
0:11:21 > 0:11:24'and he said to me, "I hope so!"
0:11:24 > 0:11:27'Cos he's really scared, believe me.'
0:11:27 > 0:11:30'I find it very touching that a group of people...
0:11:30 > 0:11:34'They believe in something...
0:11:34 > 0:11:37'very, very strong.'
0:11:37 > 0:11:40This is a typical Italian campanalismo,
0:11:40 > 0:11:43where a small region, a small group of people,
0:11:43 > 0:11:48they believe very healthily to be better than the other.
0:11:49 > 0:11:52My God, I hope he wins tomorrow, can you see how many people sing
0:11:52 > 0:11:54and then scream and they're drinking wine.
0:11:54 > 0:11:56Can you imagine if he lose tomorrow?
0:11:59 > 0:12:04You know what? He's going to win. Because if he's winning, I won
0:12:04 > 0:12:05and Antonio lost!
0:12:05 > 0:12:11Arrivederci, bye-bye. He can't say anything any more.
0:12:19 > 0:12:23'On the big day, the whole town turns out in Piazza Alfieri
0:12:23 > 0:12:25'to cheer from the heart for their horse
0:12:25 > 0:12:27'and their district.'
0:12:34 > 0:12:38'This is the biggest event of the year. Everyone wants to win.
0:12:38 > 0:12:41'This is modern day campanalismo.'
0:12:43 > 0:12:46APPLAUSE AND CHEERING
0:12:46 > 0:12:49- Antonio, shall we do a bet? - OK, yeah.
0:12:49 > 0:12:54So if Tanaro wins, you owe me a truffles.
0:12:54 > 0:12:56If San Secondo win, I owe you a truffles.
0:12:56 > 0:12:59And if they both don't win, what happens?
0:12:59 > 0:13:01We going to eat the truffle!
0:13:01 > 0:13:03Shake hands. It's done.
0:13:03 > 0:13:06TANNOY ANNOUNCEMENT
0:13:10 > 0:13:13The race is dangerous, the jockeys ride bareback.
0:13:13 > 0:13:17The pride of each district is at stake.
0:13:18 > 0:13:19STARTER GUN FIRES
0:13:19 > 0:13:20CHEERING AND EXCITEMENT
0:14:00 > 0:14:03HE CHEERS
0:14:22 > 0:14:25Antonio - "You come from the south, you have to lose.
0:14:25 > 0:14:29"You lose, you lose." You know what? I won!
0:14:29 > 0:14:31Antonio!
0:14:33 > 0:14:35And so what? I lost a truffle!
0:14:41 > 0:14:44When Italy became one big country in 1861,
0:14:44 > 0:14:47the regions may have united politically,
0:14:47 > 0:14:51but they certainly didn't gastronomically.
0:14:51 > 0:14:56Campanalismo nowadays is all about pride in the food from your area
0:14:56 > 0:15:02and there's something here in Piemonte that we are justly proud of.
0:15:02 > 0:15:05And something Antonio has promised to buy for me.
0:15:05 > 0:15:08After all, a bet is a bet!
0:15:20 > 0:15:25In early winter, every year in this small square in Asti,
0:15:25 > 0:15:28deals are done involving hundreds of thousands of euros.
0:15:37 > 0:15:40This happens nowhere else in Italy.
0:15:40 > 0:15:43It's unique to this area, my area.
0:15:43 > 0:15:48We have come to meet my old dealer, Sandrino.
0:15:52 > 0:15:54They're just like gold.
0:15:54 > 0:15:57'Ah, truffles.'
0:16:03 > 0:16:08Sandrino is more or less the king of the truffles here in Asti.
0:16:08 > 0:16:12He was delivering to me for many, many years, personally,
0:16:12 > 0:16:13for my restaurant in London
0:16:13 > 0:16:18and is known to have only fantastic, fresh stuff.
0:16:18 > 0:16:21He was very clever to buy from people like this gentleman here.
0:16:21 > 0:16:22How big they are....
0:16:25 > 0:16:28SPEAKS ITALIAN
0:16:30 > 0:16:33He just said be very, very careful. Very valuable.
0:16:33 > 0:16:35Treat them like a baby.
0:16:35 > 0:16:37You were dealing just like a potato, Gennaro.
0:16:41 > 0:16:44Here, no cheques. No credit card.
0:16:44 > 0:16:46Only cash.
0:16:46 > 0:16:51- How much you pay for these truffles? - 700 euro for one kilo.
0:16:51 > 0:16:55It is, for me, memory of childhood.
0:16:55 > 0:17:00November, fog. Little dog going around, sniffing away.
0:17:00 > 0:17:03And I always was having a little one to bring home.
0:17:03 > 0:17:05It was fantastic.
0:17:05 > 0:17:07These truffles come from Asti,
0:17:07 > 0:17:12but are known around the world as the white truffles of Alba.
0:17:12 > 0:17:14This is because Asti's ancient enemy
0:17:14 > 0:17:18launch an aggressive global PR campaign in 1950s.
0:17:18 > 0:17:21A clever example of campanilismo.
0:17:22 > 0:17:27No. He said he don't have any, he's got a box full inside.
0:17:27 > 0:17:30'That is because Gennaro is an outsider here.
0:17:30 > 0:17:34'This is my area, so only I can do a deal.'
0:17:34 > 0:17:38The intensity of the smell, that's what you look for,
0:17:38 > 0:17:42because when you cut it in thin slices to flavour something,
0:17:42 > 0:17:45you have to have the maximum flavour.
0:17:45 > 0:17:47THEY BARTER IN ITALIAN
0:17:54 > 0:17:58So there are one very large and three small one,
0:17:58 > 0:18:03and altogether 160 euros, vey special price.
0:18:03 > 0:18:05In London, it would easily double.
0:18:08 > 0:18:10One of my favourite recipes with truffles
0:18:10 > 0:18:13is pasta with chicken livers and white truffle.
0:18:13 > 0:18:16A real typical dish of Piemonte.
0:18:21 > 0:18:22Wow!
0:18:23 > 0:18:26- Antonio.- Yes? - I'm not used to this bicycle.
0:18:26 > 0:18:30- Yes, I know.- But this is all for the love of food.
0:18:30 > 0:18:33- But you are very useful. - What do you mean I'm very useful?
0:18:33 > 0:18:36Because you bring me something, probably.
0:18:36 > 0:18:38- Yeah. Smell first.- Ah!
0:18:38 > 0:18:40Ah! You got a shock.
0:18:40 > 0:18:42So what did my good friend bring?
0:18:42 > 0:18:44Ah!
0:18:44 > 0:18:47- Oh, that's fantastic. - My truffle.
0:18:47 > 0:18:49OK, we use it.
0:18:49 > 0:18:52- Do you know what I'm doing here?- What are you doing?
0:18:52 > 0:18:56Tagliolini with fegatini. Just fantastic.
0:18:56 > 0:19:00It's extremely simple. Some wonderful butter, and it's unsalted butter.
0:19:00 > 0:19:04Then I put chopped onions. Meanwhile, you prepare the chicken livers,
0:19:04 > 0:19:09and you cut in small cubes like this.
0:19:09 > 0:19:13You know, this is really cuisine morph, morph, my type of cuisine.
0:19:13 > 0:19:17- Who is morph?- It's minimum of fuss, maximum of flavour. You don't know it yet?
0:19:17 > 0:19:21- Now I know. After all these years, I should know that.- Yes.
0:19:21 > 0:19:26Now I put this stuff in it, which is the chicken livers.
0:19:26 > 0:19:32- Into the butter.- It goes so quickly. Did you put enough salt in the water?
0:19:32 > 0:19:37I'm going to use it now. Yes! I will put enough salt inside there.
0:19:37 > 0:19:41In the pasta that hasn't been cooked like this, it taste of nothing.
0:19:41 > 0:19:45So now it's just a little bit of wine, and this is fortified wine.
0:19:45 > 0:19:49If you have a little bit of sherry, sherry would be very good.
0:19:49 > 0:19:53Little salt and a bit of pepper.
0:19:54 > 0:19:57Now we grate just a little bit of the truffle
0:19:57 > 0:20:01to give fantastic smell.
0:20:01 > 0:20:04And a little bit there because the rest will be on top.
0:20:04 > 0:20:07- Shall I put the pasta inside? - Put the pasta in, lovely.
0:20:07 > 0:20:11It cooks about one and half minute like this when it's fresh pasta.
0:20:11 > 0:20:17And give me also a little bit of the water, a couple of teaspoons.
0:20:17 > 0:20:21This is a little trick to make the pasta very moist,
0:20:21 > 0:20:26and in the water here just a little bit of butter for reason of...
0:20:26 > 0:20:30make it creamy, a little bit creamy.
0:20:30 > 0:20:32- That's fantastic. - I can't wait to eat it.
0:20:32 > 0:20:35Yes. Now let me see.
0:20:36 > 0:20:39Just about.
0:20:39 > 0:20:44- And now the piece de resistance. Ah! - Come on!
0:20:44 > 0:20:49- A little bit more.- Every slice is about £5, you know.- Ah, bless you!
0:20:49 > 0:20:53And now something else. A lovely Parmesan cheese.
0:20:53 > 0:20:59Gennaro, this is a dish for kings and pigs, they say,
0:20:59 > 0:21:05because the truffle is liked by the pigs and the kings the same.
0:21:05 > 0:21:08- So what do you prefer to be? - Antonio, I'll be the king.
0:21:08 > 0:21:11- Yeah, yeah.- You be the pig! - Sure, you would!
0:21:11 > 0:21:16Now we peruse here. Be delicate, have a little spoon.
0:21:16 > 0:21:18Not just like peasant, like this.
0:21:18 > 0:21:22You mind your own business. Only reason why, because you can't do like I do it.
0:21:22 > 0:21:27Only somebody in the south of Italy can eat like this.
0:21:27 > 0:21:32At least they can eat. You're very greedy when you eat this.
0:21:32 > 0:21:34Don't talk to me about greediness
0:21:34 > 0:21:37- because you can show quite a lot on your...- Yeah!- ..tummy.
0:21:37 > 0:21:40Well, I lost it.
0:21:41 > 0:21:45I don't think you have any mirror inside your house, Antonio.
0:21:45 > 0:21:48I don't care, it's delicious.
0:21:48 > 0:21:49Well done.
0:21:49 > 0:21:52For once in your life, you show me you can cook something.
0:21:52 > 0:21:56OK, you viewer, you can go because we are busy now.
0:21:56 > 0:21:59Thank you. Goodbye!
0:22:01 > 0:22:04MUSIC: "Una Furtiva Lagrima"
0:22:06 > 0:22:09I think my region Piemonte is the most beautiful
0:22:09 > 0:22:12and distinct in the country.
0:22:12 > 0:22:15It has the most diverse and surprising cuisine.
0:22:15 > 0:22:20Things grown here are not found anywhere else in Italy,
0:22:20 > 0:22:25or even Europe, like risotto rice. And this region is its capital.
0:22:25 > 0:22:29You know, Gennaro, this is a fantastic area.
0:22:29 > 0:22:32Full of paddy fields.
0:22:32 > 0:22:36And how many people know that Italy produces rice?
0:22:36 > 0:22:38I can't believe that this is Italy!
0:22:38 > 0:22:43You see the mountain down there? The Alps, they bring a lot of water, very good for cultivating rice.
0:22:43 > 0:22:48That's why the area here is supposed to be for long time
0:22:48 > 0:22:50the world capital of rice.
0:22:50 > 0:22:53They produce about 55% of all the rice that we use in Europe.
0:22:53 > 0:22:56- Ha!- Yeah.- 55%?
0:22:56 > 0:22:5755%, that's quite a lot.
0:22:57 > 0:22:59It's quite a lot of rice.
0:23:01 > 0:23:07This special Carnaroli risotto rice is protected by EU law.
0:23:07 > 0:23:11It has "protected designation of region" or DOP.
0:23:11 > 0:23:14It can only be sold under the name Carnaroli
0:23:14 > 0:23:17if it's actually grown in this region,
0:23:17 > 0:23:20it all comes from regional pride.
0:23:20 > 0:23:26We Italians have more legally protected foods than any other country.
0:23:26 > 0:23:30Parmesan, mozzarella and balsamic vinegar are other examples.
0:23:30 > 0:23:35The regions today use the law to fight their battles.
0:23:37 > 0:23:42This area is also very unique for something else only found in this part of Italy.
0:23:42 > 0:23:44Tomorrow, we are going fishing.
0:24:01 > 0:24:04Gennaro, tell me one thing, what is the umbrella for?
0:24:04 > 0:24:07Ah, ah, ah, that is a secret.
0:24:07 > 0:24:09- But first it help you to walk.- Yes.
0:24:09 > 0:24:12- You know.- Secondly?
0:24:12 > 0:24:15- Defend yourself.- Yes, and then?
0:24:15 > 0:24:18And then Her Majesty carry the umbrella.
0:24:18 > 0:24:21Thank you, thank you.
0:24:21 > 0:24:25OK. And then what does she do? In case you are too hot.
0:24:25 > 0:24:27Very good.
0:24:27 > 0:24:29The main thing I use this umbrella for is to catch a frog.
0:24:29 > 0:24:32- No!- What do you know? - You catch a frog with your umbrella.
0:24:32 > 0:24:35I catch a frog with umbrella.
0:24:35 > 0:24:39I am speechless. I am speechless for your silliness.
0:24:39 > 0:24:42I really want to see what happens now. Come on.
0:24:42 > 0:24:44- Let's do it.- Shall we go? - I'll show you.
0:24:47 > 0:24:52For centuries, frog-fishing has happened
0:24:52 > 0:24:57- in this small pocket of Italy. - Yes, you heard me correctly. Frogs!
0:24:57 > 0:25:01These crazy northerners eat anything as long as it's local.
0:25:01 > 0:25:02- Bongiorno.- Bongiorno.
0:25:07 > 0:25:10THEY SPEAK IN ITALIAN
0:25:15 > 0:25:17What is the bait?
0:25:18 > 0:25:19Can you understand?
0:25:19 > 0:25:24He uses a very small frog because they are carnivorous,
0:25:24 > 0:25:26they eat each other.
0:25:32 > 0:25:35He's 82 years old and he started when he was nine,
0:25:35 > 0:25:41so all the time, he was fishing those frogs.
0:25:41 > 0:25:45Well, you see, it's got same age of Antonio.
0:25:45 > 0:25:48Hey! Where's my umbrella? L'ombrello!
0:25:48 > 0:25:51THEY SPEAK IN ITALIAN
0:25:52 > 0:25:57Hey, Antonio, this is how we do it! Come on! Where are you trying to go?
0:25:57 > 0:25:59Yeah, you didn't believe me. Look.
0:26:01 > 0:26:02Look!
0:26:05 > 0:26:08A wonderful song from the festival.
0:26:08 > 0:26:09THEY HUM ALONG TOGETHER
0:26:14 > 0:26:17THEY SING AN ITALIAN SONG
0:26:24 > 0:26:26This is Piemonte. It's very similar to the French.
0:26:26 > 0:26:30And it praises somebody that, during the day he was working,
0:26:30 > 0:26:34and in the night was going fishing frogs.
0:26:34 > 0:26:38That's a very big one, look at this.
0:26:38 > 0:26:43Wow! Gennaro, you have a prince there. Try to kiss it.
0:26:47 > 0:26:51Frog-fishing is unique to this area in Italy,
0:26:51 > 0:26:53and they are tastier than you think.
0:26:55 > 0:26:58Well, when in Rome, or Piemonte, to be precise...
0:27:02 > 0:27:06Oh! How wonderful.
0:27:06 > 0:27:08Just a coating of egg and flour, delicious.
0:27:12 > 0:27:15She said they're well made.
0:27:19 > 0:27:22At this time of the day she said they're even better.
0:27:27 > 0:27:28Fantastic.
0:27:47 > 0:27:52Before we leave my home town, there's one very, very special place I must visit.
0:27:57 > 0:27:58Ah!
0:28:00 > 0:28:0450 more years ago, almost 60 years ago. Unbelievable.
0:28:04 > 0:28:07I lived here at the station for more than 20 years.
0:28:07 > 0:28:12My papa was a station master and we came to Piemonte in 1937,
0:28:12 > 0:28:16when I was just seven months old.
0:28:16 > 0:28:19There was the kitchen, the loo up there.
0:28:19 > 0:28:22Now it's derelict. That's unbelievable.
0:28:22 > 0:28:24Here was a peach tree.
0:28:24 > 0:28:27All the people, when they were stopping here,
0:28:27 > 0:28:30were getting the peaches. It was...stop!
0:28:30 > 0:28:35But in 1960, when I was 22, tragedy hit our family.
0:28:35 > 0:28:42My little brother Enrico drowned in the lake. He was 13 years-old.
0:28:43 > 0:28:47And that was very, very bad, very sad, very...
0:28:47 > 0:28:49I don't know what I thought at the beginning,
0:28:49 > 0:28:52but I remember on the day he died,
0:28:52 > 0:28:56I concentrate myself in cooking.
0:28:58 > 0:29:04I went to the market and I bought about a kilo of anchovies in salt.
0:29:04 > 0:29:10And I desalted, and sort of take the bone, I prepared all filets,
0:29:10 > 0:29:14I chopped a lot of parsley, a lot of parsley,
0:29:14 > 0:29:18a little bit of garlic and chilli,
0:29:18 > 0:29:22and...salsa verde, which is an anchovy in a green sauce.
0:29:22 > 0:29:25And that was my way to cope with the situation,
0:29:25 > 0:29:29because I was all day engaged in doing that.
0:29:29 > 0:29:34And that was the first time that food appeared to be
0:29:34 > 0:29:38a therapeutic thing, because it is therapeutic.
0:29:38 > 0:29:40Cooking is a wonderful thing.
0:29:40 > 0:29:46The death of Enrico was my main reason for leaving Italy in 1961.
0:29:50 > 0:29:52I had two brothers.
0:29:52 > 0:29:56Carlo still lives in the area, and has come to meet me at the station.
0:29:56 > 0:30:01This is my elder brother, five years elder.
0:30:02 > 0:30:08One of the most wonderful things is that you reminded me that, as a child,
0:30:08 > 0:30:13I was sent by my mother down to the office
0:30:13 > 0:30:15to see if the train would depart on time,
0:30:15 > 0:30:19so that she could throw the pasta into the water,
0:30:19 > 0:30:22so that when Papa was coming up for lunch, it was perfect.
0:30:22 > 0:30:24Ciao!
0:30:24 > 0:30:26TRAIN WHISTLE BLOWS
0:30:42 > 0:30:47But while Mama served us Italian staples like risotto and polenta every day,
0:30:47 > 0:30:52foreign influences were embraced in this part of Italy, too.
0:30:52 > 0:30:56Many of my recipes have been inspired
0:30:56 > 0:30:59from Piemonte's neighbouring country.
0:31:02 > 0:31:04Apfelstrudel.
0:31:05 > 0:31:09TRANSLATED FROM GERMAN
0:31:09 > 0:31:13- No, you didn't even understand what I said?- Yeah.
0:31:13 > 0:31:16I said that you didn't know that I can speak German.
0:31:16 > 0:31:20Try to me. Try to me in German, and I will answer.
0:31:20 > 0:31:22- Do the apfelstrudel.- Was is das?
0:31:25 > 0:31:27The apfelstrudel.
0:31:27 > 0:31:29THEY BOTH LAUGH
0:31:29 > 0:31:31I love it!
0:31:31 > 0:31:34Yeah. Yeah.
0:31:34 > 0:31:38Now, this is a sort of dessert apple which has been cut in cubes,
0:31:38 > 0:31:43and I just spare you the cutting and chopping.
0:31:43 > 0:31:48Then they come, about three tablespoon of raisins...
0:31:49 > 0:31:54..then 100g of sugar... This is about 100 grams, you know.
0:31:54 > 0:31:5750 each, there you are.
0:31:58 > 0:32:04Add four teaspoons of cinnamon and a bit of butter, 50g.
0:32:04 > 0:32:07- What shall I do with that? - Unsalted butter.
0:32:07 > 0:32:12You keep it there, because you have to put it in the pot and melt it.
0:32:12 > 0:32:17And now, Gennaro, to you the honour of grating a little bit of the orange...
0:32:17 > 0:32:23- and put the juice of the orange in it as well.- Thank you very much. You always give me a nice job to do!
0:32:29 > 0:32:33Now you put a bit of water, just 100g of water,
0:32:33 > 0:32:38and then you put it on the stove to stew for about ten minutes.
0:32:38 > 0:32:41OK, I will do that.
0:32:55 > 0:32:56Fantastic, lovely.
0:32:56 > 0:33:00And to this I'm going to add some breadcrumbs
0:33:00 > 0:33:03to mop up the juices and make it a little bit more sort of...
0:33:03 > 0:33:05- It's good.- ..Pliable.
0:33:05 > 0:33:10So when you fill the filo pastry, it will be so juicy and so hold it better. OK?
0:33:10 > 0:33:12There you are and now...
0:33:12 > 0:33:15- What do you need?- We mix it. - What do you need here?- A tablespoon!
0:33:16 > 0:33:19It's a lovely thing to do this.
0:33:19 > 0:33:24That's prepared now to be put in the pastry,
0:33:24 > 0:33:28and for the first time, I use the easy option,
0:33:28 > 0:33:30which is fantastic filo pastry.
0:33:30 > 0:33:34And we take two sheets. Can I have the melted butter, please?
0:33:34 > 0:33:39- There it is. All down here? - Wonderful, yes. And we do this.
0:33:39 > 0:33:42- Go on.- Not too hot? No. And we brush it like this
0:33:42 > 0:33:47- to give a bit of flavour and taste, and also to stick together.- OK.
0:33:47 > 0:33:50And then take another sheet and you put it on top of it.
0:33:50 > 0:33:54Ah, look at this. It's just like silk.
0:33:54 > 0:33:57- Again, a little bit of butter. - Grazie.
0:33:57 > 0:34:00And now we take the filling.
0:34:00 > 0:34:04And you see we put a little bit here. It's enough for you, yes?
0:34:04 > 0:34:07- Yep, that's enough, plenty for me. - Good.
0:34:07 > 0:34:12- You roll it very carefully. Put a bit of butter here.- Thank you.
0:34:12 > 0:34:17Then we turn it like this and we do a lovely little flower here.
0:34:17 > 0:34:21Look how delicate German cooking can be.
0:34:21 > 0:34:24- What flower you make with this one? - I don't know!
0:34:24 > 0:34:29And then it's possible to put a little bit of poppy seed.
0:34:42 > 0:34:46Now, Gennaro, can you put it in the oven...
0:34:46 > 0:34:51- Right.- ..for half an hour, 180 degrees.
0:34:52 > 0:34:54Yep.
0:34:54 > 0:34:56Good.
0:35:03 > 0:35:04Ho-ho!
0:35:07 > 0:35:10Oh, that looks wonderful. Can you put one there?
0:35:10 > 0:35:15- Course I can. One there... Put this...- Fantastic.
0:35:15 > 0:35:19So the ice cream is for cooling down the temperature. Mmm, mmm!
0:35:19 > 0:35:21And now, buon appetito!
0:35:21 > 0:35:24- You got more than me. - Yes, obvious.
0:35:24 > 0:35:27- You can have the rest. - You know why?
0:35:27 > 0:35:29Mmm, I know why.
0:35:29 > 0:35:31Mmm, very good.
0:35:31 > 0:35:34So, the old German, they have the good invention, eh?
0:35:34 > 0:35:38- Not bad, this foreign dish, Antonio. - OK. Thank you.
0:35:38 > 0:35:44Gennaro, do you know what it reminds me? Eating strudel?
0:35:45 > 0:35:47Lovely years that I had in Vienna.
0:35:47 > 0:35:49Why you went to Vienna?
0:35:49 > 0:35:53A nice girl called Ingrid. Probably my first love in my life.
0:35:53 > 0:36:00She was very beautiful, blonde, real Viennese...and...um...
0:36:00 > 0:36:02What happened to that girl?
0:36:04 > 0:36:10We left each other because it was too premature to get married. We were both very young.
0:36:10 > 0:36:14I knew the way you was eating, and it was just, "Mmm..."
0:36:14 > 0:36:17- Bring memory back. - Gennaro, you are a genius.
0:36:17 > 0:36:19All right, OK, all right!
0:36:19 > 0:36:22- But do you know what?- What?
0:36:22 > 0:36:2550 years on, we are still good friends.
0:36:25 > 0:36:29- That's good, and you still make the strudel together? - No, she does it by herself.
0:36:29 > 0:36:31THEY BOTH CHUCKLE
0:36:31 > 0:36:34I'll trust you!
0:36:34 > 0:36:35Very good.
0:36:43 > 0:36:49Not only the best German dishes, but French cooking, too,
0:36:49 > 0:36:51has made its way into Piemonte's cuisine.
0:36:51 > 0:36:56We were ruled by the French Savoy dynasty for more than 800 years.
0:36:56 > 0:37:01They left a legacy everywhere in the region's capital, Turin.
0:37:01 > 0:37:08It's there in the language, the wide boulevards and the architecture.
0:37:08 > 0:37:11- Ah, che bello!- Finally!
0:37:11 > 0:37:14Antonio, this is very nice. What is it?
0:37:14 > 0:37:17It is the example of the influence of French food in Italy.
0:37:17 > 0:37:23In Turin, they love to do little patisseries, similar to the French.
0:37:23 > 0:37:24It's very delicate, very nice. Taste one.
0:37:24 > 0:37:29I prefer the little baba. That's a real preservation of French.
0:37:29 > 0:37:31- Baba.- Le petit baba.
0:37:33 > 0:37:39You find in the Piemonte, especially, an incredible amount of similar thing to France.
0:37:39 > 0:37:44This is one of them, and many other things, including the ballet.
0:37:44 > 0:37:51So it was a battle not only of the military sort of type, but also for food.
0:37:51 > 0:37:55They tried to introduce their own food when they were here,
0:37:55 > 0:37:59and they were taking it from the Piemontes, the food that they had.
0:37:59 > 0:38:02- You eat this one!- No, you eat this one.- No, you eat this one!
0:38:07 > 0:38:12So you can see how much Piemonte's cuisine has borrowed from its neighbours,
0:38:12 > 0:38:16but at least the raw ingredients are 100% Italian.
0:38:16 > 0:38:21This is Porta Palazzo market, in the heart of Turin.
0:38:21 > 0:38:26As a treat, my mother would take me by train to Turin
0:38:26 > 0:38:28and we would come to this market.
0:38:30 > 0:38:32Gennaro... Brr-bbrrbr!
0:38:35 > 0:38:40Everything you need to make classic Piemonte's food is here, and it's all local.
0:38:40 > 0:38:43Look, the old lady there.
0:38:43 > 0:38:45THEY SPEAK IN ITALIAN
0:38:52 > 0:38:56One euro 50. That's very cheap.
0:38:57 > 0:38:59Grazie.
0:38:59 > 0:39:01WOMAN SPEAKS IN ITALIAN
0:39:01 > 0:39:03Just fantastic.
0:39:03 > 0:39:06But we have been away from Italy for a long time.
0:39:06 > 0:39:08This market is changing.
0:39:08 > 0:39:12When I was a small boy, I remember migrants from the south of Italy here
0:39:12 > 0:39:14but nobody from abroad.
0:39:14 > 0:39:19Now there are Africans, Eastern Europeans and Chinese.
0:39:19 > 0:39:21Not surprising -
0:39:21 > 0:39:25today immigrants make up more than 14% of Turin's population.
0:39:25 > 0:39:28And there is lots of stuff here even I don't recognise.
0:39:28 > 0:39:33'Italians are so bewildered by these foreign ingredients,
0:39:33 > 0:39:36'there's now a tour guide for the market.
0:39:36 > 0:39:41'Vittorio Castellani shows confused Italians around Porta Palazzo
0:39:41 > 0:39:44'and introduces them to new and foreign producers.'
0:39:44 > 0:39:49I started organising this walk into this market
0:39:49 > 0:39:52because Italian people
0:39:52 > 0:39:55are very curious about the new produce, new cultures...
0:39:55 > 0:39:59- Coming from other countries? - Yes, but they afraid also.
0:39:59 > 0:40:00Why?
0:40:00 > 0:40:04We have a lot of migrants coming from Romania, from Morocco,
0:40:04 > 0:40:09from China, and each people needs to feed with their own produce.
0:40:11 > 0:40:14- This is the Chinese cabbage? - Yes, this is a Chinese cabbage.
0:40:14 > 0:40:18- That's wonderful. - But it's come from Turin.
0:40:18 > 0:40:21- That comes from Turin, nearby here? - Yes.
0:40:21 > 0:40:24Do you know, this is the first time I saw a green aubergine.
0:40:24 > 0:40:28- Yeah, me too. - Never, first time.
0:40:28 > 0:40:29It's sort of garlic chives,
0:40:29 > 0:40:32and it is fantastic because it's a sort of degree less
0:40:32 > 0:40:37than normal garlic, and it gives a lovely... I use it in London quite a lot.
0:40:37 > 0:40:38It's fresh.
0:40:38 > 0:40:40VITTORIO LAUGHS
0:40:40 > 0:40:44I heard that, in Tuscany, the local authority forbids
0:40:44 > 0:40:47people to do cultivation, to get this thing,
0:40:47 > 0:40:52because they think that they could contaminate the Italian culture.
0:40:52 > 0:40:53Is it true?
0:40:53 > 0:40:56Yes, it is true but it's crazy.
0:40:56 > 0:40:59Why be afraid? Afraid of what?
0:40:59 > 0:41:01I don't know.
0:41:01 > 0:41:03They say that these are not Italian products
0:41:03 > 0:41:08so we have to stay on artichoke or aubergine or tomato.
0:41:08 > 0:41:10But in the past, tomato wasn't Italian.
0:41:10 > 0:41:12Now we have tomato.
0:41:12 > 0:41:15And they forget that polenta comes from maize,
0:41:15 > 0:41:18and maize comes from South America.
0:41:18 > 0:41:21- South America, that's good, yeah. - So what's the problem?
0:41:21 > 0:41:25Tomato, the potato, the basil, the mint, almost everything else.
0:41:25 > 0:41:29Our history, the food, the produce, travel...
0:41:29 > 0:41:33But these wonderful new vegetables aren't popular with everyone.
0:41:33 > 0:41:38We heard that it's not just farms that authorities are closing down.
0:41:38 > 0:41:42Several Italian cities have banned ethnic restaurants
0:41:42 > 0:41:46or takeaways from opening inside the city walls.
0:41:46 > 0:41:49Surely this is campanilismo gone mad?
0:41:51 > 0:41:55'We have come to see a Chinese farm just outside Turin.'
0:41:55 > 0:41:56Oh, that's Linda.
0:41:56 > 0:41:58- Linda.- Linda.
0:41:58 > 0:42:01THEY SPEAK IN ITALIAN
0:42:03 > 0:42:06Linda is the translator for us.
0:42:06 > 0:42:10We certainly need it, because... can you speak Chinese?
0:42:10 > 0:42:12I can always try, Antonio, always a pupil.
0:42:12 > 0:42:15How do you say "good morning" Chinese?
0:42:15 > 0:42:16Ni hao.
0:42:16 > 0:42:18- Ni hao.- Ni hao.
0:42:18 > 0:42:21HE SPEAKS IN ITALIAN
0:42:21 > 0:42:25So she will lead us into the growing fields.
0:42:28 > 0:42:32- Buongiorno! Ni hao!- Ni hao!
0:42:32 > 0:42:35- No, I said first. - I said first.- I said first!
0:42:35 > 0:42:37- I said it second, OK.- OK.
0:42:37 > 0:42:40Oh, yes, look at this.
0:42:40 > 0:42:44Ni hao. Chinese pumpkin - I can't believe it.
0:42:44 > 0:42:45Ni hao.
0:42:45 > 0:42:48This is a bitter...
0:42:48 > 0:42:50THEY SPEAK IN ITALIAN
0:42:53 > 0:42:56That cleans blood, this one.
0:42:56 > 0:42:59Gennaro, you need to clean your blood.
0:42:59 > 0:43:01- Come on.- Let's have a look.
0:43:01 > 0:43:03Let's have a look.
0:43:03 > 0:43:05Ni hao.
0:43:05 > 0:43:11'As always, Gennaro and I are hungry. What a perfect place to be.'
0:43:13 > 0:43:15This is Chinese maize. Ah!
0:43:15 > 0:43:18So it's not yellow, but it's white.
0:43:18 > 0:43:21- You can see the milk. - Taste it.
0:43:21 > 0:43:22Yep.
0:43:22 > 0:43:24Tastes very flowery.
0:43:24 > 0:43:27Ni hao.
0:43:28 > 0:43:31This thing is pak choi, it's a wonderful cabbage.
0:43:35 > 0:43:37- Mmm.- Mmm.
0:43:37 > 0:43:39- Cabbage.- I love it.
0:43:39 > 0:43:40Very good taste.
0:43:40 > 0:43:44Ah, yeah, the okra! Look at this, the okra here.
0:43:44 > 0:43:45Ladies' fingers.
0:43:45 > 0:43:47Antonio, you love it.
0:43:50 > 0:43:52Ah-ha!
0:43:52 > 0:43:54Here, Antonio.
0:43:57 > 0:43:59The smell is the same.
0:44:03 > 0:44:05BOTH: Oh!
0:44:05 > 0:44:08Absolutely no seeds.
0:44:08 > 0:44:10Taste it, I'll taste it as well.
0:44:10 > 0:44:12- What's the taste? - Very good, sweet.
0:44:12 > 0:44:15'This wonderful farm has so much to offer,
0:44:15 > 0:44:17'but it may not be here for long.
0:44:17 > 0:44:21'Right-wing politicians are threatening to close it down.'
0:44:21 > 0:44:24I believe the Italians are a bit worried,
0:44:24 > 0:44:29they don't want the Italian food culture being diluted,
0:44:29 > 0:44:34and they start to think that perhaps slowly, slowly,
0:44:34 > 0:44:38with all those imports and all the new generation of people
0:44:38 > 0:44:41coming to Italy that that could be the case.
0:44:41 > 0:44:45- I find that a little bit silly. - Obviously it's silly, Gennaro,
0:44:45 > 0:44:46nobody says it's intelligent.
0:44:46 > 0:44:48We have quite a lot here.
0:44:48 > 0:44:52- I know, who's going to carry it - you or me?- No, we carry it together.
0:44:52 > 0:44:53Oh, hallelujah!
0:44:53 > 0:44:56For the first time we carrying it together!
0:44:56 > 0:44:58- Come on, come on. - Do you know what, Antonio, leave it.
0:44:58 > 0:45:00- I carry it much better than you. - Lovely.
0:45:00 > 0:45:02I know that you are strong.
0:45:02 > 0:45:04- Yes, I know, it's all right. - That was always your task.
0:45:04 > 0:45:06Yes, always my...
0:45:06 > 0:45:08What do you mean always my task?!
0:45:08 > 0:45:11We believe the Italian culture is strong enough
0:45:11 > 0:45:14to cope with a little foreign influence.
0:45:14 > 0:45:18And to prove it, I'm going to use a ginger from the Chinese farm
0:45:18 > 0:45:22to spice up one of my favourite Italian dishes.
0:45:25 > 0:45:29- What are you cooking there? - I'm going to cook this pork,
0:45:29 > 0:45:31which is cooked with the ginger.
0:45:31 > 0:45:33It's ever so easy to make, it's hardly anything
0:45:33 > 0:45:34but you need a little help.
0:45:34 > 0:45:37So, do you know what? Do me a favour, clean me this one.
0:45:37 > 0:45:39Yeah, I can, I can.
0:45:39 > 0:45:40What I'm going to do, Antonio,
0:45:40 > 0:45:43I'm going to have some olive oil inside here.
0:45:43 > 0:45:45I use a nice bit of pancetta, if you don't have pancetta,
0:45:45 > 0:45:48you can use a nice bit of bacon, which is the same.
0:45:48 > 0:45:51Then you have a bit of pancetta inside.
0:45:51 > 0:45:55And you make sure you seal the pancetta nice,
0:45:55 > 0:45:58in exactly the same way you flavour, as well,
0:45:58 > 0:46:01the oil which is inside here.
0:46:01 > 0:46:04And then you move it, because you don't want to burn the pancetta.
0:46:04 > 0:46:06The smell is wonderful.
0:46:06 > 0:46:08Can I take it for you, yes?
0:46:08 > 0:46:12Yep, take him on the side Antonio, leave it up there, it's cooked.
0:46:12 > 0:46:14- Can you peel this carrot for me? - I can.
0:46:14 > 0:46:17Hey, I have a fantastic fillet of pork,
0:46:17 > 0:46:22which I'm going to season properly, rub it in properly.
0:46:22 > 0:46:25You make sure that everything goes in well.
0:46:26 > 0:46:27MEAT SIZZLES
0:46:27 > 0:46:29Then get the pork inside.
0:46:29 > 0:46:32You seal him up properly, really nice.
0:46:35 > 0:46:38Now, this is where it comes, the best part of it.
0:46:38 > 0:46:40I have a couple of gloves of garlic.
0:46:40 > 0:46:43I just crush them a little bit.
0:46:43 > 0:46:46Four tablespoon of honey.
0:46:47 > 0:46:49Yum!
0:46:50 > 0:46:52Then comes the ginger.
0:46:55 > 0:46:58Few slices of ginger.
0:46:58 > 0:47:00You can see all the dripping,
0:47:00 > 0:47:04all the honey, which is coated with all this ginger.
0:47:04 > 0:47:07The garlic's work is as well inside, almost, the little pancetta,
0:47:07 > 0:47:09and inside, slowly, slowly...
0:47:09 > 0:47:12Do you want have a look as well, are you all right like that?
0:47:12 > 0:47:15Gennaro, I think this dish is cooked by your sheer passion.
0:47:15 > 0:47:18You're really cooking with passion.
0:47:18 > 0:47:21- Can you put this stuff from here, if you can?- This here, yes, I do.
0:47:21 > 0:47:22Ah, fantastic!
0:47:22 > 0:47:26Then the pancetta goes inside, helps the flavour to come out.
0:47:26 > 0:47:28And, after that, you get the rosemary.
0:47:28 > 0:47:30Pork and rosemary work so well.
0:47:30 > 0:47:34Then, after you done all this, you have a little bit of stock,
0:47:34 > 0:47:35it's just enough.
0:47:37 > 0:47:39- And what stock is it? - It can be any kind of a stock.
0:47:39 > 0:47:42This particular one, it is vegetable stock
0:47:42 > 0:47:45but you can have a chicken stock, beef stock, please yourself.
0:47:45 > 0:47:49Then you have a carrot which, very kindly, Antonio cut it.
0:47:51 > 0:47:55Then we add all shallots, which you cut in half,
0:47:55 > 0:47:57and you add them inside, like that.
0:47:57 > 0:48:00Then parsnips, parsnips work in there so well.
0:48:00 > 0:48:03Unfortunately, do you know what?
0:48:03 > 0:48:08In Italy, we call them a white carrot - pastinaca - I can't find.
0:48:08 > 0:48:12So why not use these fantastic pumpkins?
0:48:13 > 0:48:16Cook the vegetable for about half hour,
0:48:16 > 0:48:20after half hour remove the vegetable, put it by,
0:48:20 > 0:48:23stand it, and cook the pork for about another hour.
0:48:23 > 0:48:26Just before you serve it, add the vegetable inside,
0:48:26 > 0:48:28cook for a few more minutes and serve it.
0:48:28 > 0:48:32- So you mean, everything together would be one and a half hour?- Yes.
0:48:32 > 0:48:34Come on, my goodness!
0:48:34 > 0:48:36I go to my bench, I eat a pear.
0:48:36 > 0:48:38- Eat a pear. - Bye, bye.
0:48:38 > 0:48:39- You've been at the pears... - Bye, bye.
0:48:39 > 0:48:41You've been at the bread...
0:48:41 > 0:48:43And this is the simple, quick Italian food, yes?
0:48:43 > 0:48:46- Well, I put them all, everything inside!- Ah!
0:48:46 > 0:48:49One of these days, I don't know what I'm going to do.
0:48:54 > 0:48:55The pear tastes wonderful.
0:48:55 > 0:48:58Yeah, thank you. The pear tastes wonderful.
0:49:13 > 0:49:17- What you doing?- Ah....- It's OK.
0:49:17 > 0:49:19Just cover you.
0:49:19 > 0:49:22- No, no, no. Here.- That's lovely.
0:49:22 > 0:49:24OK, go and cook.
0:49:24 > 0:49:27Ah. That's lovely.
0:49:30 > 0:49:34One and a half hour... Ah, it's ready!
0:49:36 > 0:49:38I'm going to remove it.
0:49:38 > 0:49:42Oh, all the vegetables, the carrots.
0:49:45 > 0:49:48You see, Antonio, just like a baby.
0:49:48 > 0:49:52Soon as he wake up, "Meow, meow!" I have the starter for you.
0:49:52 > 0:49:56Ah, you can see it stayed nice
0:49:56 > 0:49:59and white inside.
0:49:59 > 0:50:01It's very hot.
0:50:01 > 0:50:04You can see how thick it's got.
0:50:04 > 0:50:06Oh, my goodness me.
0:50:06 > 0:50:09Put 'em on top.
0:50:13 > 0:50:16I can see his nose already moving, you watch.
0:50:16 > 0:50:18Antonio!
0:50:18 > 0:50:21Ah, finally.
0:50:21 > 0:50:24Finally.
0:50:24 > 0:50:26Altogether, I think you've been asleep for about nearly an hour.
0:50:26 > 0:50:29That's good.
0:50:29 > 0:50:32So for one hour, I was liberated of you talking.
0:50:32 > 0:50:34- Antonio.- That's wonderful.
0:50:41 > 0:50:42Mmm.
0:50:42 > 0:50:44Delicious.
0:50:46 > 0:50:48Gennaro, I'm impressed.
0:50:48 > 0:50:52It's very good. Well done.
0:50:52 > 0:50:54I only have to say you well done.
0:51:02 > 0:51:05New ingredients like ginger are beginning to
0:51:05 > 0:51:07make their way into Italian cuisine.
0:51:07 > 0:51:12Some may work, but we want to see what effect this may be having
0:51:12 > 0:51:15on our traditional dishes.
0:51:15 > 0:51:19- Where do you come from?- I went to buy some grapes in the market.
0:51:19 > 0:51:20Oh, that's very good of you.
0:51:20 > 0:51:23- That's wonderful.- You want some?
0:51:23 > 0:51:26You want some of this one as well.
0:51:26 > 0:51:29That's fantastic. Thank you, thank you.
0:51:29 > 0:51:33We heard there is a young chef who cooks Italian dishes
0:51:33 > 0:51:35but with foreign ingredients.
0:51:35 > 0:51:42They call it fusion, but I'm a little worried it might end up as confusion.
0:51:42 > 0:51:45- Buongiorno.- Buongiorno.
0:51:48 > 0:51:50Wow, what are we doing here?
0:51:50 > 0:51:52- Making pasta. - Buongiorno. Antonio Carluccio.
0:51:54 > 0:51:57- Julia.- Julia. Come stai, Julia? Stai bene?- Bene, benissimo.
0:51:58 > 0:52:02- What are you doing?- I'm making pasta with cuttlefish ink.
0:52:02 > 0:52:04Ah, yes, black pasta.
0:52:04 > 0:52:07We are trying to do some fusion.
0:52:07 > 0:52:09Fusion? That's interesting.
0:52:09 > 0:52:13That's interesting. Yeah, but why do you do that?
0:52:13 > 0:52:19Because I'm curious, because it's the future. I like it.
0:52:19 > 0:52:23We are going to cook a risotto
0:52:23 > 0:52:26with a miso stock in place of a vegetable stock.
0:52:26 > 0:52:28Yes, it smells of miso.
0:52:28 > 0:52:34And we eat pak choi, the Chinese cabbage, and lemongrass,
0:52:34 > 0:52:38cashew nuts and a little bit of shallots.
0:52:38 > 0:52:41So we have cashew nuts from India?
0:52:41 > 0:52:44- Yes.- Pak choi from China?- Yes.
0:52:44 > 0:52:46Lemongrass from Thailand?
0:52:46 > 0:52:49Yes. We have shiitake...
0:52:49 > 0:52:51- Shiitake from China.- We have miso...
0:52:51 > 0:52:53- Miso from Japan. - We have coriander.
0:52:53 > 0:52:57- And you mean this to be a good risotto?- Yes.
0:52:57 > 0:53:01Have you thought to give a specific taste to the entire thing
0:53:01 > 0:53:02or it's just an imagination?
0:53:02 > 0:53:05Because those items, they sound very good.
0:53:05 > 0:53:09Well, actually, I tried to make the recipe yesterday.
0:53:09 > 0:53:13- It was good?- Yes, it was. It worked.
0:53:13 > 0:53:15So perhaps this is good.
0:53:17 > 0:53:19Show the face. Show the face.
0:53:19 > 0:53:20INDISTINCT
0:53:22 > 0:53:23A new world, Gennaro.
0:53:23 > 0:53:27A completely new world.
0:53:34 > 0:53:35There we go.
0:53:42 > 0:53:44Here we are. Ready?
0:53:44 > 0:53:47Oh, wonderful, yes.
0:53:47 > 0:53:48Yes. We are very ready.
0:53:51 > 0:53:53That looks good.
0:53:53 > 0:53:55I hope there are enough pots.
0:53:55 > 0:53:57This is a risotto. Misotto.
0:54:16 > 0:54:19I'm sorry, it's not a risotto.
0:54:19 > 0:54:21I know what it is.
0:54:21 > 0:54:23- What is it?- It is a fisotto!
0:54:23 > 0:54:25Ah, fisotto.
0:54:25 > 0:54:30It is a lovely experiment, but I wouldn't take this as
0:54:30 > 0:54:34a base to continue doing this, because it's lovely as
0:54:34 > 0:54:39a warm rice salad with sort of...
0:54:39 > 0:54:43spice and tastes from the East,
0:54:43 > 0:54:45That's all that I can say.
0:54:49 > 0:54:51Trisha would give a seven.
0:54:53 > 0:54:57It is pleasurable, but it's not a risotto.
0:54:57 > 0:55:01It's not that I don't like it - I don't like it compared to a risotto.
0:55:01 > 0:55:03I would not call it a risotto.
0:55:03 > 0:55:06- It's a fusion dish.- A fusion rice.
0:55:06 > 0:55:09We don't have to use the name of risotto
0:55:09 > 0:55:13and find another name, it's true.
0:55:13 > 0:55:16Anyway, well done for your researches.
0:55:16 > 0:55:21It's good. Get on with it, but don't compare it to Italian food.
0:55:21 > 0:55:23- I won't.- Good.
0:55:23 > 0:55:25SHE LAUGHS
0:55:25 > 0:55:26It's another thing.
0:55:26 > 0:55:29- Another dimension.- Yeah, it's true.
0:55:29 > 0:55:33But you are courageous, because it's very seldom
0:55:33 > 0:55:38one of the young people start to move a bit on, and that's good,
0:55:38 > 0:55:43because if you find the lovely niche of very good food
0:55:43 > 0:55:48then you may call it Julia fusion, and that's fine.
0:55:48 > 0:55:52The young people, they want to have something new here,
0:55:52 > 0:55:55but they want to have something new because they don't know
0:55:55 > 0:55:58the entire palate of Italian cuisine.
0:55:58 > 0:56:02They are from Piemonte, they know the Piemonte cuisine and they're
0:56:02 > 0:56:05fed up with it and they want to create something new.
0:56:05 > 0:56:09If they would know what Italian food is about, the 20 regions, and they
0:56:09 > 0:56:14would discover that they're fantastic dishes that should be cooked first,
0:56:14 > 0:56:17well, and then go on into fusion.
0:56:17 > 0:56:19That's my result.
0:56:19 > 0:56:23You know, we love food. We come in Italy to taste the Italian food
0:56:23 > 0:56:25and this is what you expect to find.
0:56:25 > 0:56:27But when we find a confusion...
0:56:27 > 0:56:31At least a hint of Italian food. But there was none.
0:56:31 > 0:56:33There was none at all. It was a nice-looking girl.
0:56:33 > 0:56:35She was a pretty girl, bless her.
0:56:35 > 0:56:37She tried very hard, bless her.
0:56:37 > 0:56:42But if she goes round the world and comes back in five, six years,
0:56:42 > 0:56:45perhaps there is something pleasant about the cooking she will do it.
0:56:48 > 0:56:52We have seen some fantastic new ingredients in Italy,
0:56:52 > 0:56:57but I think Italian food simply cannot be messed with.
0:56:57 > 0:56:59It is the greatest food in the world.
0:56:59 > 0:57:03I think we have discovered something about ourselves.
0:57:03 > 0:57:07We are as campanilistic as the day we left Italy.
0:57:07 > 0:57:12We haven't changed much in nearly 50 years. Viva l'Italia!
0:57:12 > 0:57:14- You bought something for me to make? - Pasta fagioli.
0:57:14 > 0:57:17You like pasta fagioli and the way I cook it.
0:57:17 > 0:57:20Just simply a bit of spaghetti with tomato and basil.
0:57:20 > 0:57:23Fresh tomato, lovely ripe tomato.
0:57:23 > 0:57:25Little garlic there, little chilli.
0:57:25 > 0:57:28You like chilli as well...
0:57:29 > 0:57:34Next time, we go to Puglia, the heel of Italy.
0:57:34 > 0:57:38Gennaro and I are on the pilgrimage.
0:57:38 > 0:57:42I will be fulfilling my lifelong quest to visit
0:57:42 > 0:57:44one of the most sacred places in Italy.
0:57:44 > 0:57:46I'm a fanatic? Maybe, OK.
0:57:46 > 0:57:50And I will be continuing my lifelong quest to discover
0:57:50 > 0:57:54- the world's most wonderful foods.- Mmm, mmm, mmm!
0:57:54 > 0:57:56Oh, my God!
0:57:56 > 0:58:01I will try to lead Antonio down the right path for once in his life.
0:58:01 > 0:58:03- I'm going inside the church.- Yeah.
0:58:03 > 0:58:04You want to come with me?
0:58:04 > 0:58:07Hmm... Do you think they give coffee there?
0:58:07 > 0:58:09No, I don't think so, Antonio.
0:58:09 > 0:58:12Then you go to the church and I go to the bar.
0:58:12 > 0:58:16And I will show Gennaro there is really only one thing
0:58:16 > 0:58:19to put your faith in - food.
0:58:19 > 0:58:23- Gennaro, you felt yourself in heaven today?- Yes.
0:58:23 > 0:58:26This is so delicious!
0:58:26 > 0:58:29Subtitles by Red Bee Media Ltd
0:58:29 > 0:58:33E-mail subtitling@bbc.co.uk