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0:00:08 > 0:00:10- I'm Beca.
0:00:10 > 0:00:12- As you know, I love baking...
0:00:12 > 0:00:16- ..and I also - really enjoy experimenting.
0:00:17 > 0:00:21- In this series, - I'll share new recipes with you.
0:00:23 > 0:00:28- I'll put my own twist on the lovely - food I've enjoyed on holiday...
0:00:29 > 0:00:33- ..as well as my favourite meals - from local takeaways.
0:00:33 > 0:00:38- It's food that brings a smile - to my face and cheers me up.
0:00:40 > 0:00:42- And yes, it's lush!
0:00:51 > 0:00:55- When I was a student in Cardiff, - Simona was my flatmate.
0:00:56 > 0:01:00- She's an Italian - who is now a solicitor in Parma.
0:01:00 > 0:01:05- She taught me a lot about Italian - food. It influenced my cooking.
0:01:05 > 0:01:06- Simona!
0:01:07 > 0:01:09- I love visiting Simona.
0:01:10 > 0:01:15- Any excuse to eat and drink - in her favourite restaurants.
0:01:17 > 0:01:23- Italy is famous for - pasta, wine and pizza.
0:01:23 > 0:01:27- Simona's family is no exception.
0:01:27 > 0:01:33- When I was a little girl, - I ate a lot of spaghetti...
0:01:33 > 0:01:36- ..with tomato and basil sauce, - pesto...
0:01:36 > 0:01:40- ..ragu, bolognese.
0:01:41 > 0:01:46- Also gnocchi, a potato pasta, - and pizza.
0:01:46 > 0:01:50- This cooking tradition continues - with her daughters.
0:01:50 > 0:01:55- They help in the kitchen. - But they never help to clear up!
0:01:55 > 0:01:57- They help me make cakes...
0:01:58 > 0:02:00- ..biscuits, sauces and meatballs.
0:02:00 > 0:02:04- We cook all sorts of things.
0:02:04 > 0:02:07- Cooking is a big part - of family life.
0:02:07 > 0:02:11- It's time to chat around the table - and be together.
0:02:11 > 0:02:13- It's something we love to do.
0:02:20 > 0:02:24- When I was in Parma, - I had to taste the local produce.
0:02:24 > 0:02:28- Sima arranged a trip to a - Parmigiano Reggiano cheese factory.
0:02:29 > 0:02:32- It's a popular cheese - all over the world.
0:02:32 > 0:02:35- We met up with the owner, - Nicola Bertinelli.
0:02:36 > 0:02:39- Before we visited the factory...
0:02:39 > 0:02:44- ..we headed off to the farm - to see the cows.
0:02:44 > 0:02:47- To make a great cheese, - you must have great milk.
0:02:48 > 0:02:51- To have great milk, - the cows must be healthy.
0:02:51 > 0:02:56- The food must be the best.
0:02:56 > 0:03:00- Parmesan Reggiano cheese - is a cheese starting from the field.
0:03:01 > 0:03:04- It's not just - a cheese made in the dairy.
0:03:04 > 0:03:09- Parmesan Bertinelli - is made in the family factory...
0:03:09 > 0:03:11- ..opposite their nightclub.
0:03:12 > 0:03:15- Random, but popular. - I bet the music is cheesy.
0:03:16 > 0:03:19- They produce 20 wheels - of cheese a day.
0:03:20 > 0:03:23- The cheese is salted for 20 days.
0:03:23 > 0:03:29- It's stored in a huge fridge - for between a year and three years.
0:03:31 > 0:03:36- How much does a cheese wheel cost? - 500 euros each.
0:03:37 > 0:03:41- There's a method to check - if the cheese is ready...
0:03:41 > 0:03:46- ..so it can officially - be called Parmigiano Reggiano.
0:03:46 > 0:03:51- If it doesn't make a hollow sound, - the cheese is ready.
0:03:51 > 0:03:53- This is a good sound.
0:03:54 > 0:03:57- Now I'm going to simulate a hole.
0:03:58 > 0:04:00- OK.
0:04:06 > 0:04:11- The longer it's stored, - the stronger the taste.
0:04:16 > 0:04:18- It's delicious.
0:04:19 > 0:04:24- Back in Wales, I'm using this - amazing cheese in a vegetarian dish.
0:04:28 > 0:04:32- Fry an onion and garlic - on a low heat until softened.
0:04:32 > 0:04:36- Add salt, pepper - and a pinch of sugar...
0:04:37 > 0:04:40- ..oregano and paprika.
0:04:44 > 0:04:48- Turn the heat up and add red wine.
0:04:48 > 0:04:52- Let it simmer for a few minutes - to get rid of the alcohol.
0:04:53 > 0:04:55- Add two tins of tomatoes.
0:04:57 > 0:05:00- Add more salt and pepper to taste.
0:05:01 > 0:05:05- The tomato sauce is ready. - I'll let it cool down a little.
0:05:05 > 0:05:07- I'll cut the aubergines.
0:05:07 > 0:05:13- Slice them quite finely, - or they'll take ages to fry.
0:05:14 > 0:05:18- They're like sponge, - they'll soak up a lot of oil.
0:05:19 > 0:05:22- Don't have the heat too high...
0:05:25 > 0:05:27- ..or the aubergines will burn.
0:05:29 > 0:05:31- After frying the aubergines...
0:05:31 > 0:05:35- ..grate the Parmesan, - slice some mozzarella...
0:05:35 > 0:05:37- ..and build up delicious layers.
0:05:38 > 0:05:41- Start with a layer of sauce...
0:05:41 > 0:05:45- ..followed - by a layer of aubergines...
0:05:45 > 0:05:48- ..mozzarella - and a handful of Parmesan.
0:05:49 > 0:05:52- Then pour a thin layer of sauce - over it.
0:05:52 > 0:05:56- Repeat until you've used up - all the ingredients.
0:05:57 > 0:06:02- Cover with a little more - Parmesan and bake until golden.
0:06:08 > 0:06:12- # BRINDISI # - Verdi
0:06:24 > 0:06:27- It smells amazing.
0:06:28 > 0:06:30- I can't wait.
0:06:32 > 0:06:33- Mmm.
0:06:34 > 0:06:36- It's so tasty.
0:06:37 > 0:06:39- Everything is really soft.
0:06:40 > 0:06:43- It's just lovely.
0:06:50 > 0:06:52- Italians love puddings.
0:06:53 > 0:06:57- Simona's friend, Fabio, - runs his own restaurant, Romani.
0:07:01 > 0:07:04- Fabio's speciality - is Italian puddings.
0:07:05 > 0:07:07- I had to have a taste!
0:07:09 > 0:07:15- This is a warm apple cake - with ice cream.
0:07:15 > 0:07:21- I'm using the famous local - amaretti biscuits.
0:07:24 > 0:07:27- This is panna cotta.
0:07:27 > 0:07:29- My favourite. I love it.
0:07:30 > 0:07:34- We serve the panna cotta - with cherries from our orchard.
0:07:34 > 0:07:37- Wow!
0:07:38 > 0:07:42- The ingredients - are fresh cream, sugar...
0:07:42 > 0:07:46- ..a little rum and gelatine.
0:07:46 > 0:07:48- I'd better taste to double-check.
0:07:48 > 0:07:52- I'd better taste to double-check.- - Just in case!
0:07:56 > 0:07:58- In Wales, we say lush.
0:07:58 > 0:08:02- In the dialect of Parma...
0:08:03 > 0:08:05- ..we say bon bon be!
0:08:10 > 0:08:15- My next recipe is a lush pudding - based on Simona's mother's recipe.
0:08:15 > 0:08:20- It's the amazing Italian pudding, - tiramisu.
0:08:23 > 0:08:26- The recipe has chocolate...
0:08:27 > 0:08:31- ..amaretti biscuits and Martini.
0:08:32 > 0:08:37- Separate five eggs - and weigh 500g of caster sugar.
0:08:38 > 0:08:40- I'm a huge tiramisu fan.
0:08:41 > 0:08:44- When I go to - an Italian restaurant...
0:08:44 > 0:08:47- ..I always order it, - even if I'm full.
0:08:47 > 0:08:52- I've even asked for it to be put - in a box so I can eat it at home.
0:08:53 > 0:08:56- I say I don't have a sweet tooth.
0:08:57 > 0:08:59- But I like creamy puddings.
0:08:59 > 0:09:05- Add the sugar and - 500g mascarpone cheese to the yolks.
0:09:05 > 0:09:06- Whisk until light.
0:09:08 > 0:09:13- Tiramisu means 'pick me up'. - That's why it's so light.
0:09:22 > 0:09:23- Mmm!
0:09:25 > 0:09:27- At this point, it's really sweet.
0:09:27 > 0:09:32- I'll whisk the egg whites - and add it to the mixture...
0:09:33 > 0:09:35- ..to balance it out.
0:09:39 > 0:09:44- Whisk the egg whites until quite - stiff and fold into the mixture.
0:09:45 > 0:09:49- I turn the bowl - and cut through the mixture.
0:09:51 > 0:09:55- Don't beat it or use a whisk.
0:09:56 > 0:10:00- Keep turning the bowl - and cutting through the mixture.
0:10:04 > 0:10:10- The egg whites - will be full of air.
0:10:11 > 0:10:15- The yolks, mascarpone - and sugar are really light.
0:10:15 > 0:10:19- Now it's time - to beat the air out of the mixture.
0:10:21 > 0:10:23- Divide between two bowls.
0:10:24 > 0:10:28- Add crushed amaretti biscuits - to one bowl...
0:10:28 > 0:10:31- ..and cocoa powder to the other.
0:10:32 > 0:10:36- Every mouthful of this tiramisu - will be different.
0:10:36 > 0:10:40- You can have chocolate, - then Martini...
0:10:40 > 0:10:42- ..then the crunch of the biscuits.
0:10:43 > 0:10:45- It's a really nice pudding.
0:10:46 > 0:10:49- Mix well.
0:10:49 > 0:10:53- Soak a box of trifle biscuits - in Martini Bianco.
0:10:57 > 0:10:59- Now build up your layers.
0:11:00 > 0:11:05- The chocolate cream, another - layer of softened biscuits...
0:11:05 > 0:11:07- ..then the amaretti cream.
0:11:08 > 0:11:12- To finish, dust with cocoa powder.
0:11:12 > 0:11:17- Chill in the fridge for at least - three hours or ideally, overnight.
0:11:44 > 0:11:45- Salute.
0:11:45 > 0:11:47- Salute.- - Salute.
0:11:51 > 0:11:54- Coming up, - I continue to eat well in Parma.
0:11:55 > 0:11:58- I'll make - an Italian inspired cheesecake.
0:11:59 > 0:12:01- And I have a go at making pizza.
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0:12:05 > 0:12:05- Subtitles
0:12:05 > 0:12:07- Subtitles- - Subtitles
0:12:10 > 0:12:14- While visiting my college friend, - Simona in Parma...
0:12:15 > 0:12:18- ..we went - to Fabio Romani's restaurant.
0:12:19 > 0:12:24- He's a pudding expert. I had to see - how he made an Italian cheesecake.
0:12:24 > 0:12:28- For the cheesecake, - you need dried biscuits...
0:12:28 > 0:12:30- ..melted butter and sugar.
0:12:31 > 0:12:37- He combines the ingredients - and puts them in a ten inch tin.
0:12:37 > 0:12:41- He's using this heavy implement...
0:12:42 > 0:12:46- ..to press the biscuits down.
0:12:47 > 0:12:48- Thank you!
0:12:48 > 0:12:50- Thank you!- - You're welcome love!
0:12:52 > 0:12:53- Perfect!
0:12:54 > 0:12:56- Thank you.
0:12:58 > 0:13:01- They're chilled in the fridge.
0:13:02 > 0:13:06- The butter sets the biscuits and - sugar. Now for the cream topping.
0:13:07 > 0:13:09- On to the filling.
0:13:09 > 0:13:11- Fabio adds vanilla flavouring...
0:13:13 > 0:13:15- ..lemon juice...
0:13:15 > 0:13:17- ..and separates six eggs.
0:13:20 > 0:13:25- While the egg whites are whisked, - he adds sugar to the yolks.
0:13:25 > 0:13:29- They call the yellow of the egg, - red.
0:13:29 > 0:13:34- It's such a rich, dark colour - compared to ours.
0:13:37 > 0:13:41- He whisks the yolks and sugar - before adding flour.
0:13:43 > 0:13:47- Next, he mixes mascarpone cheese - and cream.
0:13:49 > 0:13:51- He adds it to the egg whites.
0:13:52 > 0:13:57- The final step is combining the egg - whites to the rest of the mixture.
0:13:58 > 0:14:02- He uses a whisk rather than a spoon.
0:14:03 > 0:14:05- He isn't light-handed, either.
0:14:07 > 0:14:11- Well done! What a dear boy!
0:14:13 > 0:14:17- Now the cake is ready for the oven.
0:14:17 > 0:14:21- It'll bake for an hour and a half - at 130 to 140 degrees.
0:14:24 > 0:14:26- I can't wait to taste this.
0:14:26 > 0:14:30- It's a yellowier colour - than I'm used to.
0:14:34 > 0:14:38- He has a simple way of plating up.
0:14:39 > 0:14:42- He's honest with his ingredients.
0:14:49 > 0:14:53- Bon bon be, si?!
0:14:53 > 0:14:54- Si!
0:14:57 > 0:15:01- Back in Wales, this is my version - of Crostata Di Ricotta...
0:15:02 > 0:15:04- ..or ricotta cheesecake.
0:15:05 > 0:15:07- I have some ricotta cheese.
0:15:07 > 0:15:09- I'll add sugar.
0:15:19 > 0:15:21- One tablespoon of flour.
0:15:21 > 0:15:25- Flour helps to set the cheesecake.
0:15:28 > 0:15:30- Mix and separate four eggs.
0:15:31 > 0:15:37- Make sure there's no bits of yolk - in the egg whites.
0:15:37 > 0:15:40- It won't whisk if there is.
0:15:40 > 0:15:42- Add double cream.
0:15:43 > 0:15:47- This is a little sour cream.
0:15:48 > 0:15:53- It gives the recipe a nice zing. - It'll be nice with the lemon.
0:15:54 > 0:15:57- It's also nice with the cheese.
0:15:58 > 0:16:00- Next, lemon peel.
0:16:03 > 0:16:08- You don't have to use lemon. You - can use orange and orange liqueurs.
0:16:11 > 0:16:16- I like the lemon flavour. - I think it's really Italian.
0:16:16 > 0:16:19- It suits the recipe perfectly.
0:16:19 > 0:16:23- You'll need vanilla flavouring - and Limoncello.
0:16:24 > 0:16:29- Limoncello is a lovely - Italian aperitif made from lemons.
0:16:30 > 0:16:34- Mix carefully. - You don't want it to go everywhere.
0:16:35 > 0:16:36- That's lovely.
0:16:37 > 0:16:41- Add a pinch of salt - to the egg whites.
0:16:42 > 0:16:46- It'll help break down - the egg whites.
0:16:56 > 0:16:58- That's it.
0:16:58 > 0:17:04- Fold the egg whites into the mixture - a little at a time. Don't be afraid.
0:17:05 > 0:17:08- But don't beat it.
0:17:08 > 0:17:12- Make sure - all the egg whites are mixed in.
0:17:13 > 0:17:14- It's almost there.
0:17:15 > 0:17:16- That's it.
0:17:17 > 0:17:22- Earlier, I made a dough by - mixing plain flour, caster sugar...
0:17:23 > 0:17:28- ..a pinch of salt and lemon peel.
0:17:28 > 0:17:33- Add butter and mix - until it's like breadcrumbs.
0:17:33 > 0:17:37- In a separate bowl, - mix one egg, one yolk...
0:17:37 > 0:17:40- ..and a drop of Limoncello.
0:17:41 > 0:17:45- Pour it in the food processor - while it's turning.
0:17:45 > 0:17:49- It's ready - when the dough comes together.
0:17:51 > 0:17:55- Roll out the dough - and place in a greased tin.
0:17:55 > 0:17:58- Chill in the fridge for 30 minutes.
0:18:06 > 0:18:11- Bake at 180 Celsius for an hour.
0:18:13 > 0:18:18- Let the cake chill in the oven - for at least half an hour.
0:18:24 > 0:18:28- That's so light. - The lemon flavour is lovely.
0:18:36 > 0:18:39- I couldn't go to Italy - and not have pizza.
0:18:40 > 0:18:43- We went to Antonio's pizzeria, - La Buca Dei Diavoli...
0:18:44 > 0:18:48- ..where Simona - and her family are regulars.
0:18:52 > 0:18:54- I had a go at making pizza.
0:19:00 > 0:19:02- You need to work the dough more.
0:19:07 > 0:19:12- He makes it look so easy. - I've never done it like this before.
0:19:12 > 0:19:16- He lets it hang over the edge - so it retains its shape.
0:19:17 > 0:19:19- But the middle stays thin.
0:19:25 > 0:19:26- Good, good!
0:19:27 > 0:19:28- Yes, good!
0:19:32 > 0:19:35- I love Italian sausage on pizzas.
0:19:36 > 0:19:39- What I'd give - for an oven like this one!
0:19:43 > 0:19:44- OK!
0:19:51 > 0:19:54- Italian pizzas are usually thin.
0:19:54 > 0:19:57- Simona's mother - has a fantastic recipe...
0:19:57 > 0:20:00- ..which is more like focaccia bread.
0:20:00 > 0:20:02- It's a really easy recipe.
0:20:02 > 0:20:04- Make the pizza dough.
0:20:05 > 0:20:09- You'll need strong white flour, - dried yeast and a pinch of salt.
0:20:12 > 0:20:16- Add one teaspoon of caster sugar...
0:20:17 > 0:20:21- ..three tablespoons of olive oil, - and warm water.
0:20:24 > 0:20:27- Bring the dough together...
0:20:27 > 0:20:31- ..scrape it out and work on it - for 5 to 10 minutes.
0:20:34 > 0:20:36- And in it goes.
0:20:36 > 0:20:40- Let it rest for two hours - in a warm place.
0:20:53 > 0:20:57- Scrape the dough out - and stretch to fit the tin.
0:21:00 > 0:21:03- Let it rest again for an hour.
0:21:07 > 0:21:11- While the dough rests, - it's time to make the tomato sauce.
0:21:11 > 0:21:14- Add salt and pepper - to a red onion...
0:21:14 > 0:21:17- ..a pinch of sugar, fresh oregano...
0:21:18 > 0:21:21- ..garlic and a tin of tomatoes.
0:21:25 > 0:21:28- Add salt and pepper to taste - then blend.
0:21:36 > 0:21:40- This has rested again - and it looks amazing.
0:21:41 > 0:21:44- This is a deep-pan pizza.
0:21:45 > 0:21:48- Now for the toppings. - Be as creative as you want.
0:21:48 > 0:21:53- I'm making half - with anchovies and olives...
0:21:53 > 0:21:58- ..and half with mozzarella, - Italian sausage and olives.
0:21:59 > 0:22:04- Add a little fresh oregano, a pinch - of salt and plenty of olive oil.
0:22:24 > 0:22:25- It's lush.
0:22:32 > 0:22:34- All that's left to do...
0:22:34 > 0:22:39- ..is uphold the Italian custom - of enjoying food with the family.
0:22:40 > 0:22:44- I came home with great ideas - and sweet memories. Ciao, Parma.
0:22:49 > 0:22:54- Visit the programme website - for all the recipes.
0:22:56 > 0:23:00- Next week, - pies, pies and more pies...
0:23:00 > 0:23:04- ..savoury, sweet and delicious.
0:23:31 > 0:23:33- S4C Subtitles by Gwead
0:23:33 > 0:23:33- .