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