0:00:00 > 0:00:00- 888
0:00:00 > 0:00:02- 888- - 888
0:00:12 > 0:00:17- When you marry an Italian, - you marry more than just the man.
0:00:20 > 0:00:24- You marry the family - - you have to cope with them all!
0:00:26 > 0:00:28- Family is everything in Italy.
0:00:29 > 0:00:31- You certainly end up - marrying his mother!
0:00:34 > 0:00:38- Two cultures, two worlds - - united through marriage.
0:00:41 > 0:00:44- Wendy Tardioli comes from Swansea.
0:00:44 > 0:00:47- Alvaro is an Italian, - from Spello, Umbria.
0:00:47 > 0:00:50- Together, - they've had a lot of success...
0:00:50 > 0:00:54- ..in the restaurant business - in west Wales.
0:00:55 > 0:01:00- Their most recent venture is the - restoration of the Glamorgan Arms...
0:01:00 > 0:01:02- ..in Pontlliw, near Swansea.
0:01:02 > 0:01:06- In the old Italian tradition, the - whole family lends a helping hand.
0:01:06 > 0:01:10- Daughter Lisa and son Alex - help out when they can.
0:01:12 > 0:01:17- We want to provide quality service - at the Glam.
0:01:17 > 0:01:19- Good food...
0:01:20 > 0:01:21- ..at reasonable prices.
0:01:21 > 0:01:27- Fresh food, tasty food. - The type of food you eat at home.
0:01:27 > 0:01:31- The food his mother cooks - at her house in Umbria.
0:01:32 > 0:01:35- This is the life - of the Tardiolis in Wales.
0:01:36 > 0:01:38- A busy day is a good day.
0:01:38 > 0:01:43- Bums on seats and money through - the till are important to Alvaro.
0:01:43 > 0:01:48- And a shot of double espresso - to ease the strain.
0:02:02 > 0:02:07- This is the Tardioli family's - other world - Umbria.
0:02:07 > 0:02:10- A quiet mountainous region - in rural Italy.
0:02:13 > 0:02:16- Alvaro was born here - and his parents still live here.
0:02:18 > 0:02:21- That's about all I know - about the family.
0:02:22 > 0:02:25- The area is renowned - for its wonderful produce.
0:02:46 > 0:02:49- It must have been a shock - for Alvaro's parents.
0:02:49 > 0:02:52- Bringing a Welsh girl back to Italy.
0:02:52 > 0:02:56- One who doesn't drink wine! - They couldn't believe it.
0:02:56 > 0:02:59- It was a different world for you.
0:03:00 > 0:03:01- I couldn't believe it.
0:03:02 > 0:03:06- It was so different - from life in Swansea.
0:03:06 > 0:03:10- This is part of your holiday.
0:03:10 > 0:03:13- We come here for a week every year.
0:03:13 > 0:03:15- To pick grapes.
0:03:17 > 0:03:18- It's wonderful.
0:03:18 > 0:03:20- The weather's perfect.
0:03:20 > 0:03:22- It's raining in Wales!
0:03:22 > 0:03:26- I'm glad we're here and not there.
0:03:27 > 0:03:29- ALVARO SPEAKS ITALIAN
0:03:32 > 0:03:36- How much Italian did you speak - when you first came here?
0:03:36 > 0:03:38- I spoke a few words.
0:03:38 > 0:03:42- I spoke a few words.- - I can speak a few words, - but only a few.
0:03:42 > 0:03:44- Buongiorno - that's about it.
0:03:46 > 0:03:48- HE SPEAKS ITALIAN
0:03:48 > 0:03:52- The only thing they talk about - is food.
0:03:52 > 0:03:54- I'll feel right at home, then.
0:03:54 > 0:03:57- I'll feel right at home, then.- - Yes - you'll be fine.
0:03:57 > 0:04:01- Make a few hand gestures - and point at things.
0:04:01 > 0:04:03- Mangiare - I understand that.
0:04:03 > 0:04:07- The three Ms are important - to Italians.
0:04:07 > 0:04:11- Madonna, Mamma and mangiare.
0:04:11 > 0:04:13- Those are the three.
0:04:18 > 0:04:20- Quicker, Dudley, quicker.
0:04:20 > 0:04:23- Mamma's almost 80 years old. - She's quicker than you!
0:04:24 > 0:04:27- But she had wine for breakfast!
0:04:28 > 0:04:29- Good machine!
0:04:30 > 0:04:32- Mamma's got loads of energy.
0:04:33 > 0:04:36- Or Nonna - as she's known to the family.
0:04:36 > 0:04:39- Picking grapes is hard work.
0:04:40 > 0:04:44- We head back to the farmhouse - on the tractor.
0:04:51 > 0:04:53- This is hard work.
0:04:55 > 0:04:59- Don't they have any machines? - This is very old-fashioned.
0:04:59 > 0:05:01- Every family has one of these.
0:05:01 > 0:05:05- They have a number of vineyards - so this is quite large.
0:05:05 > 0:05:09- Everyone makes their own wine.
0:05:11 > 0:05:13- No-one buys wine.
0:05:14 > 0:05:16- No-one in the countryside buys wine.
0:05:16 > 0:05:19- Do they get any help?
0:05:19 > 0:05:22- All the families help each other.
0:05:22 > 0:05:27- Our neighbours help us and - we help them when it's their time.
0:05:31 > 0:05:34- I wouldn't want to turn this - all day long.
0:05:35 > 0:05:40- The grapes are then put into a press - in the cellar.
0:05:41 > 0:05:45- This contraption - squeezes the juice out.
0:05:45 > 0:05:50- Alvaro's father takes this - wine-making business seriously.
0:05:50 > 0:05:53- Every family is just the same.
0:05:54 > 0:06:00- Alvaro's father, Nonno, produces - 2,000 litres of wine each year.
0:06:00 > 0:06:04- It's an old tradition to use - the juice from the first press...
0:06:05 > 0:06:07- ..to make pane al mosto - - sweet bread.
0:06:14 > 0:06:18- When I first came here, - I knew nothing.
0:06:18 > 0:06:23- I didn't know how to cook, - how to wash clothes - nothing.
0:06:23 > 0:06:24- Nothing at all?
0:06:25 > 0:06:27- You learnt it all here.
0:06:27 > 0:06:29- You learnt it all here.- - Yes - in this kitchen.
0:06:32 > 0:06:36- Alvaro's mother probably thought, - "Who on earth is this woman?!"
0:06:37 > 0:06:38- I was useless.
0:06:38 > 0:06:42- I started from scratch. - I couldn't do a thing.
0:06:42 > 0:06:45- Mam hadn't taught me a thing.
0:06:47 > 0:06:51- Young girls are expected - to do everything in Italy.
0:06:51 > 0:06:54- I was accepted into the family - after that.
0:06:57 > 0:07:00- Bread has played a big part - in your life.
0:07:00 > 0:07:03- My father baked bread.
0:07:03 > 0:07:08- He invented - the first bread moulding machine.
0:07:10 > 0:07:14- He was from Swansea. - His name was David Ayres Jones.
0:07:15 > 0:07:19- He established the company in 1945.
0:07:19 > 0:07:24- The company was called Mono - - it made bakery equipment.
0:07:25 > 0:07:29- They sold the equipment - all over the world.
0:07:29 > 0:07:31- It was a very successful company.
0:07:32 > 0:07:34- He was a special man.
0:07:35 > 0:07:38- He always encouraged me - to succeed in business.
0:07:38 > 0:07:43- I worked for the company and then - left to start my own business.
0:07:45 > 0:07:50- I started Wendy's Bakery in Killay, - just outside Swansea.
0:07:50 > 0:07:52- That was a big success.
0:07:53 > 0:07:58- It was hard work. Long hours - - starting at 3.00am in the morning.
0:07:58 > 0:08:01- I'd finish about 10.00pm.
0:08:02 > 0:08:08- We worked hard. One shop became two. - We had 12 shops in the end.
0:08:08 > 0:08:11- We sold the business - about nine years ago.
0:08:14 > 0:08:18- The drive to succeed in business - came from my father.
0:08:21 > 0:08:25- The passion I have for food - came from Alvaro's mother.
0:08:25 > 0:08:29- She ignited my interest in food - when I was 18 or 19.
0:08:32 > 0:08:37- Today, Wendy bakes bread the way - she was taught almost 40 years ago.
0:08:38 > 0:08:42- In an external oven with the heat - of a wood-burning fire.
0:08:43 > 0:08:45- Things haven't changed much here.
0:08:45 > 0:08:48- Alvaro's parents are simple farmers.
0:08:48 > 0:08:51- Country folk - who live close to nature.
0:08:52 > 0:08:57- They eat food in season - - fresh food straight from the garden.
0:08:58 > 0:09:01- The men work patiently - in the vineyards...
0:09:01 > 0:09:05- ..while Nonna works - like the clappers to prepare lunch.
0:09:09 > 0:09:12- Can I do anything to help?
0:09:12 > 0:09:16- She's making the sauce. - We'd better leave her in peace.
0:09:16 > 0:09:20- Nothing for us to do. - We'll leave her alone, then.
0:09:20 > 0:09:24- She's preparing a pasta sauce - - ragu.
0:09:24 > 0:09:28- Fresh vegetables, pork - and a little beef.
0:09:33 > 0:09:36- Have you seen - anything like this before?
0:09:36 > 0:09:40- I've never seen so much food - in one place.
0:09:40 > 0:09:42- This is our pantry.
0:09:42 > 0:09:46- There are more tomatoes here - than in the supermarkets.
0:09:46 > 0:09:51- She has enough here - to make pasta sauce for a year.
0:09:52 > 0:09:57- We've got everything we need - - beans, artichokes, chilli.
0:09:58 > 0:10:00- Meat, salami.
0:10:00 > 0:10:02- What's this?
0:10:02 > 0:10:04- We call it cappacolo.
0:10:09 > 0:10:14- They kill the pig at Christmas - and then prepare the meat.
0:10:14 > 0:10:15- Sausages and ham.
0:10:15 > 0:10:20- In Wales, Parma ham is a treat - because it's so expensive.
0:10:20 > 0:10:24- There are three of them - hanging in here.
0:10:24 > 0:10:27- We normally keep one - on the kitchen table.
0:10:28 > 0:10:33- You can come in at any time of day - and help yourself to it.
0:10:35 > 0:10:38- There's olive oil behind you.
0:10:40 > 0:10:42- There's loads of it!
0:10:42 > 0:10:43- It has a deep colour.
0:10:43 > 0:10:45- It has a deep colour.- - It's green.
0:10:50 > 0:10:52- How old is Alvaro's mother?
0:10:52 > 0:10:53- 77.
0:10:54 > 0:10:57- She still makes time - to prepare all this food.
0:10:58 > 0:10:59- That's amazing.
0:11:00 > 0:11:03- She holds the family together.
0:11:03 > 0:11:05- She does everything.
0:11:05 > 0:11:09- She sometimes gets up at 5.00am - to make fresh pasta.
0:11:09 > 0:11:13- She then cleans the house, - feeds the chickens...
0:11:13 > 0:11:16- ..and collects the vegetables - from the garden...
0:11:17 > 0:11:20- ..before the men get out of bed.
0:11:26 > 0:11:27- Do you like chicken?
0:11:27 > 0:11:29- Do you like chicken?- - Yes.
0:11:29 > 0:11:31- Go and get one yourself!
0:11:32 > 0:11:32- Do you like chicken?
0:11:32 > 0:11:34- Do you like chicken?- - Yes.
0:11:34 > 0:11:37- Go and fetch one. - They're over there.
0:11:40 > 0:11:42- We'll have one of those.
0:11:43 > 0:11:44- One of those?
0:11:44 > 0:11:45- That's lunch!
0:11:45 > 0:11:49- That's lunch!- - I'm not going to kill that one. - I'll cook it...
0:11:49 > 0:11:51- ..but I won't kill it.
0:11:51 > 0:11:55- Out of my way - - I'll show you how to do it!
0:11:58 > 0:12:00- Oh!
0:12:06 > 0:12:08- That's what you call fresh.
0:12:09 > 0:12:12- I wasn't sure what she was using - to grease the bird.
0:12:13 > 0:12:17- Nonna takes some fat from one - of the hams, chops it finely...
0:12:18 > 0:12:22- ..mixes it with fresh herbs and - stuffs it under the bird's skin.
0:12:24 > 0:12:29- In Umbria, - the oven is outside the house...
0:12:30 > 0:12:33- ..and the food is cooked - over a wooden fire.
0:12:33 > 0:12:36- Wood is the main fuel.
0:12:37 > 0:12:40- Men in Italy can't do a thing.
0:12:40 > 0:12:42- Especially Nonno's generation.
0:12:44 > 0:12:48- He can't boil water. - He can't make coffee.
0:12:51 > 0:12:55- But they expect food on the table - at 12.30 on the dot.
0:13:03 > 0:13:09- And at 12.30 on the dot, - the family sits down to eat...
0:13:09 > 0:13:12- ..and drink some of Nonno's - white wine.
0:13:12 > 0:13:16- Lunch, or pranzo, - is the main meal of the day.
0:13:17 > 0:13:19- Pasta in sauce is the starter - - the prima.
0:13:19 > 0:13:21- Pasta in sauce is the starter - - the prima.- - Buon appetito.
0:13:21 > 0:13:26- In an Italian home, - good eaters are welcomed!
0:13:26 > 0:13:28- I'm in for a great welcome.
0:13:29 > 0:13:33- The secondo - second course - - is the meat used to make the sauce.
0:13:33 > 0:13:35- Pork and beef.
0:13:35 > 0:13:40- The third course - is made up of another meat.
0:13:40 > 0:13:42- Today it's chicken!
0:13:43 > 0:13:48- This is the one - that's kept me awake all week.
0:13:49 > 0:13:52- You'll have a lie-in tomorrow. - Cock-a-doodle-doo!
0:13:52 > 0:13:55- It was a cockerel - - and a fine one at that.
0:13:55 > 0:13:57- More food!
0:13:57 > 0:14:00- There's a fourth course - - vegetables.
0:14:01 > 0:14:04- And a fifth - fruit and cheese.
0:14:04 > 0:14:09- After all this food and wine, - I'm ready for a nap.
0:14:09 > 0:14:11- That's what they do now.
0:14:11 > 0:14:13- A siesta.
0:14:13 > 0:14:14- An afternoon nap.
0:14:14 > 0:14:20- I could live here - good food, - good wine and an afternoon nap.
0:14:27 > 0:14:27- 888
0:14:27 > 0:14:29- 888- - 888
0:14:32 > 0:14:35- Spello is the nearest village - to the farm.
0:14:35 > 0:14:37- A classic Italian village.
0:14:37 > 0:14:39- A beautiful village.
0:14:39 > 0:14:41- A romantic place.
0:14:41 > 0:14:44- We met in college in Swansea.
0:14:44 > 0:14:49- He was studying English - and I saw him in the corridor.
0:14:49 > 0:14:53- We started talking - - he was 21, I was 16.
0:14:55 > 0:14:58- It was a dare - between him and his friend...
0:14:59 > 0:15:02- ..to see who could take me out - on a date.
0:15:02 > 0:15:05- He won - - and that's where it all began.
0:15:06 > 0:15:10- Alvaro decided to return to Italy. - He asked me to go with him.
0:15:12 > 0:15:16- It was a huge adventure for me - at that age.
0:15:16 > 0:15:20- Mam and Dad said it was OK - for me to go.
0:15:20 > 0:15:24- Looking back, - I can't believe they said that.
0:15:24 > 0:15:27- I'd never allow Lisa or Alex to go.
0:15:28 > 0:15:31- They're 19 and 21 - - I'd never let them go.
0:15:33 > 0:15:37- I arrived in a mini skirt - and white boots.
0:15:37 > 0:15:40- Alvaro's parents - had never seen anything like it.
0:15:40 > 0:15:43- It was huge gossip in the village.
0:15:44 > 0:15:47- This young girl from Wales - had arrived...
0:15:47 > 0:15:50- ..wearing a mini skirt - and long boots.
0:15:50 > 0:15:52- People still remember it.
0:15:54 > 0:15:59- I enrolled on a course - at the university in Perugia.
0:16:00 > 0:16:01- An Italian language course.
0:16:02 > 0:16:05- I stayed with Alvaro's parents - - with the family.
0:16:05 > 0:16:10- They couldn't speak Welsh, - I couldn't speak Italian.
0:16:10 > 0:16:13- I had to learn the language quickly.
0:16:13 > 0:16:15- It took about three months.
0:16:16 > 0:16:18- HE IMITATES A DOG WHINING
0:16:18 > 0:16:20- DOG BARKS
0:16:22 > 0:16:23- How are you, Dudley?
0:16:23 > 0:16:24- Buongiorno.
0:16:24 > 0:16:26- Buongiorno.- - Come stai?
0:16:26 > 0:16:28- Bene.
0:16:29 > 0:16:30- A drop of wine.
0:16:31 > 0:16:32- More white wine!
0:16:38 > 0:16:40- Iechyd da! Salute!
0:16:40 > 0:16:42- Chin-chin.
0:16:44 > 0:16:47- I've prepared a challenge for you - tomorrow.
0:16:47 > 0:16:50- Who can make pasta the fastest?
0:16:50 > 0:16:54- Mamma will teach you - no problem.
0:16:54 > 0:16:55- Nonna?
0:16:55 > 0:16:58- Nonna?- - No problem - she's really fast.
0:16:58 > 0:16:59- No problem.
0:17:00 > 0:17:01- Iechyd da!
0:17:03 > 0:17:06- Come with me - no more wine for you!
0:17:11 > 0:17:13- Come on, come on.
0:17:13 > 0:17:14- OK, OK!
0:17:18 > 0:17:20- No, no, no, no!
0:17:20 > 0:17:24- This is the way she taught Wendy - almost 40 years ago.
0:17:25 > 0:17:28- They don't teach you this - in catering college!
0:17:29 > 0:17:32- Bravo! Si, via.
0:17:40 > 0:17:42- Bravo! Vento!
0:17:47 > 0:17:49- Bellissimo!
0:17:54 > 0:17:55- Bravo!
0:17:59 > 0:18:00- Bellissimo!
0:18:00 > 0:18:02- BELLS RING
0:18:16 > 0:18:19- 'Twas the hour - - the hour of the challenge.
0:18:19 > 0:18:21- Thanks to Nonna, I was ready.
0:18:22 > 0:18:24- Where was the champion?
0:18:27 > 0:18:30- Was this her?
0:18:32 > 0:18:33- No!
0:18:35 > 0:18:39- Where was she, then? - Come on! It's hot here.
0:18:44 > 0:18:46- Hello!
0:18:47 > 0:18:49- Who's this, then?
0:18:49 > 0:18:52- Is this her? No.
0:18:52 > 0:18:54- Yes.
0:18:56 > 0:18:58- Right - off we go!
0:19:05 > 0:19:11- Making pasta fresca - fresh pasta - - in the traditional way is hard work.
0:19:11 > 0:19:15- Flour, salt, water, - sometimes wine and usually eggs...
0:19:16 > 0:19:17- ..are the only ingredients.
0:19:17 > 0:19:20- The secret is - elbow grease and technique.
0:19:33 > 0:19:36- Like everything else - in this world...
0:19:36 > 0:19:39- ..experienced craftsmen - make hard work look easy.
0:19:49 > 0:19:52- That's it! Another lesson learned.
0:19:52 > 0:19:57- But this is just one type of pasta. - There are over 600 different types.
0:19:58 > 0:20:01- Fusilli, tagliatelle, - linguini, spaghetti, spaghettini.
0:20:01 > 0:20:06- Vermicelli is very thin. - There are so many different types.
0:20:06 > 0:20:08- They're all superb.
0:20:10 > 0:20:14- Young Italians don't get up - at 5.30am to make pasta fresca...
0:20:14 > 0:20:17- ..like Nonna - and the older generation.
0:20:17 > 0:20:18- They buy their pasta.
0:20:19 > 0:20:23- Small factories like this one - make fresh pasta every morning.
0:20:24 > 0:20:26- The technique of rolling the pasta - is different...
0:20:27 > 0:20:29- ..but the ingredients are the same.
0:20:29 > 0:20:32- The freshness, quality - and taste are the same, too.
0:20:33 > 0:20:37- When it's time to prepare - the canneloni...
0:20:37 > 0:20:40- ..Mamma's craft and care - are evident here, too.
0:20:40 > 0:20:45- The pasta is fresh, and so is - everything that goes with it.
0:20:45 > 0:20:48- These are all prepared here.
0:20:48 > 0:20:52- Stuffed tomatoes, aubergines, - pork and chicken.
0:20:52 > 0:20:58- Shop food must taste like Mamma's - - expectations here are high.
0:21:00 > 0:21:05- Busy Italians don't have time to - prepare pasta the traditional way.
0:21:05 > 0:21:10- Due to his upbringing, - Alvaro insists on fresh food.
0:21:11 > 0:21:13- HE SPEAKS ITALIAN
0:21:23 > 0:21:29- Out of the kitchen - I want to - prepare a traditional Spello meal.
0:21:29 > 0:21:32- Dudley, - take this bottle of wine with you.
0:21:32 > 0:21:35- See you in ten minutes. Bye!
0:21:36 > 0:21:38- He's like his mother!
0:21:38 > 0:21:40- So temperamental!
0:21:40 > 0:21:45- Never get in the way of a cook - in his kitchen - I should know.
0:21:46 > 0:21:49- The secret of Italian recipes - is simplicity.
0:21:49 > 0:21:52- And the freshness - of the ingredients.
0:21:52 > 0:21:54- Alvaro is preparing a simple sauce.
0:21:54 > 0:21:58- The prime ingredients are the same - for every sauce...
0:21:58 > 0:22:03- ..olive oil, garlic, onions, - celery, salt and pepper.
0:22:03 > 0:22:05- Add some pieces of pancetta.
0:22:06 > 0:22:09- Bacon is the main source of protein - for Umbrian folk.
0:22:10 > 0:22:12- The most important meat of all.
0:22:17 > 0:22:21- Is there a difference between - attitudes to food in Wales...
0:22:21 > 0:22:23- ..and Alvaro's attitude to food?
0:22:23 > 0:22:26- In Wales, people eat to live.
0:22:26 > 0:22:28- It's different in Italy.
0:22:28 > 0:22:30- It's a passion in Italy.
0:22:30 > 0:22:36- The quality is high - and the food is fresh every day.
0:22:36 > 0:22:40- Dudley - do you agree that food - is better than sex?
0:22:48 > 0:22:50- It's always been my dream...
0:22:51 > 0:22:53- ..to be able to recreate a small - Umbria at the Glamorgan Arms.
0:22:53 > 0:22:56- By using the olive oil, - for instance...
0:22:57 > 0:23:00- ..and also by using - some of the recipes.
0:23:00 > 0:23:04- My mother's recipes, - my uncle's recipes.
0:23:07 > 0:23:09- He makes something different - every week.
0:23:10 > 0:23:12- It's the same in the restaurant.
0:23:12 > 0:23:16- He shows the chefs - something new every week.
0:23:16 > 0:23:20- He was brought up in an area - where the food is fantastic.
0:23:20 > 0:23:25- There's food everywhere - he has - a lot to pass down to people.
0:23:25 > 0:23:29- He's got a lot of his mother in him.
0:23:29 > 0:23:31- It's a different culture.
0:23:31 > 0:23:35- Life revolves around - food, drink and socialising.
0:23:35 > 0:23:40- It's difficult to try and translate - all that back home in Wales.
0:23:40 > 0:23:43- Food is very important, of course.
0:23:43 > 0:23:46- It goes with the different climate.
0:23:46 > 0:23:49- You don't have the same ingredients - or the same passion.
0:23:50 > 0:23:52- Do your children cook?
0:23:52 > 0:23:55- They've been brought up - to enjoy cooking.
0:23:55 > 0:23:59- Our son's getting into it - - he's picked it up from Alvaro.
0:23:59 > 0:24:02- Our daughter's been cooking - since she was ten.
0:24:04 > 0:24:07- How do you like the wine, Dudley?
0:24:07 > 0:24:08- Molto buono.
0:24:08 > 0:24:10- Dinner will be ready - in five minutes.
0:24:11 > 0:24:12- Grazie.
0:24:23 > 0:24:25- Lunch for Wendy and Alvaro's - generation...
0:24:26 > 0:24:29- ..isn't five courses - over two hours followed by a siesta.
0:24:29 > 0:24:31- That's changing even here!
0:24:31 > 0:24:34- But Italians - still respect their lunchtime.
0:24:34 > 0:24:37- It's more than just - a sandwich on the hoof.
0:24:38 > 0:24:43- Sitting down, chatting and enjoying - the food is an important ritual.
0:24:43 > 0:24:49- Good food, good company - and good wine are top of their list.
0:24:49 > 0:24:50- Salute.
0:24:50 > 0:24:51- Salute.- - Buon appetito, Dudley.
0:25:00 > 0:25:00- 888
0:25:00 > 0:25:02- 888- - 888
0:25:18 > 0:25:22- At daybreak, high up - in the mountains above Spello...
0:25:23 > 0:25:28- ..I met up with Alvaro and - his friend Paolo to go hunting.
0:25:28 > 0:25:31- A special hunt - in this part of Umbria.
0:25:38 > 0:25:43- This dog has been trained - especially for the hunt.
0:25:44 > 0:25:46- He can smell the big prize.
0:25:53 > 0:25:54- He's found one.
0:25:57 > 0:26:00- But he wants to keep it for himself!
0:26:04 > 0:26:08- Look, Dudley, this is Umbria's - special black truffle.
0:26:11 > 0:26:13- It's quite big.
0:26:13 > 0:26:15- Let's make a comparison.
0:26:16 > 0:26:18- A small one, a big one.
0:26:19 > 0:26:23- A medium one, a big one.
0:26:23 > 0:26:25- This is about 80 grams.
0:26:25 > 0:26:26- This is about 80 grams.- - 80?
0:26:27 > 0:26:30- 80 grams in weight - - it's quite large.
0:26:30 > 0:26:32- It's about 50-60.
0:26:32 > 0:26:35- It's about 50-60.- - Just for a few slices - black gold.
0:26:35 > 0:26:37- Valuable dog!
0:26:37 > 0:26:41- Traditionally, - pigs hunted for the tartufo nero.
0:26:41 > 0:26:46- The Welsh word for truffle is - 'coronen y moch' or 'ffwng y moch'.
0:26:46 > 0:26:49- I didn't know you could farm them.
0:26:50 > 0:26:54- They grow underground near the roots - of the oak, willow and hazel-tree...
0:26:55 > 0:26:57- ..on dry, rocky ground.
0:26:57 > 0:27:02- You can see where they grow - by the bare circle around the tree.
0:27:04 > 0:27:06- The tartufo nero is very precious.
0:27:07 > 0:27:09- Growing them - is a secretive business.
0:27:10 > 0:27:14- Their smell and taste is so strong - that recipes are simple.
0:27:15 > 0:27:18- One of the most popular - Umbrian recipes...
0:27:18 > 0:27:21- ..is stringozzi al tartufo nero.
0:27:26 > 0:27:29- Stringozzi pasta - is unique to Umbria.
0:27:29 > 0:27:33- It's traditionally made - from flour and water - no eggs.
0:27:33 > 0:27:38- Heat some olive oil in a frying pan - and add some garlic...
0:27:38 > 0:27:41- ..until the taste - filters into the oil.
0:27:48 > 0:27:50- Two strips of anchovies.
0:27:55 > 0:27:59- A generous spoonful - of tartufo nero paste.
0:28:04 > 0:28:08- Add some cream and mix thoroughly.
0:28:15 > 0:28:16- Remove the garlic.
0:28:21 > 0:28:23- Strain the stringozzi.
0:28:29 > 0:28:32- Mix the pasta with the sauce.
0:28:38 > 0:28:43- Serve with finely-shaved - fresh tartufo nero.
0:28:44 > 0:28:47- Simple, tasty and expensive!
0:28:47 > 0:28:49- The true taste of Umbria.
0:29:01 > 0:29:03- There's excitement in Spello.
0:29:03 > 0:29:07- The children, Lisa and Alex, - are on their way over.
0:29:07 > 0:29:10- A big celebration is planned.
0:29:10 > 0:29:13- This is the important man.
0:29:13 > 0:29:17- In Umbria, people celebrate - a special occasion...
0:29:17 > 0:29:19- ..with a traditional feast.
0:29:19 > 0:29:22- This man, Andrea, will prepare it.
0:29:24 > 0:29:29- Wendy and Alvaro head for the - station to pick up the children.
0:29:29 > 0:29:32- Andrea and his servant, Giuseppe, - start work.
0:29:33 > 0:29:37- Andrea is a porchettaio - - the man who prepares the porchetta.
0:29:37 > 0:29:39- What is a porchetta?
0:29:40 > 0:29:43- A whole pig prepared and roasted - in the traditional way.
0:29:44 > 0:29:46- One of Umbria's - most impressive dishes.
0:29:47 > 0:29:49- After removing the bones...
0:29:49 > 0:29:53- ..washing the meat with wine - and adding salt and pepper...
0:29:53 > 0:29:56- ..Andrea covers the meat - with fresh rosemary.
0:29:57 > 0:30:01- He's already cooked the liver - in garlic.
0:30:02 > 0:30:05- It's then replaced inside the pig.
0:30:05 > 0:30:08- This tradition began in Umbria.
0:30:08 > 0:30:11- It's done all over Italy now...
0:30:11 > 0:30:14- ..with each region - preparing the meat differently.
0:30:14 > 0:30:18- The main difference - is the herbs they use.
0:30:18 > 0:30:24- Here, they use fresh rosemary, - fennel and sage - loads of them!
0:30:27 > 0:30:32- Andrea then stitches and encloses - the stuffing inside the pig.
0:30:51 > 0:30:55- After stitching the pig - and placing it on the spit...
0:30:56 > 0:30:59- ..they place the ears and the - trotters in a trough underneath.
0:31:01 > 0:31:06- It's traditional to cook - all sorts of meat this way.
0:31:06 > 0:31:09- Chicken, birds, - or Andrea's choice today - rabbit.
0:31:10 > 0:31:13- The dripping pig fat - will cook it all.
0:31:16 > 0:31:19- Ideally, the pig should weigh - around 80 kilos.
0:31:19 > 0:31:22- It should be around six months old.
0:31:23 > 0:31:26- The tastiest meat comes - from pigs reared on acorns...
0:31:27 > 0:31:30- ..and Umbrian pigs - are considered the best in Italy.
0:31:30 > 0:31:34- It's hard work getting the porchetta - into the oven.
0:31:35 > 0:31:37- It's cooked over a wood fire.
0:31:39 > 0:31:40- Almost 400 degrees Centigrade.
0:31:41 > 0:31:46- The combination of burning wood - and the herbs permeating the meat...
0:31:47 > 0:31:51- ..gives the porchetta a wonderful - taste as it roasts for hours.
0:32:09 > 0:32:11- INAUDIBLE SPEECH
0:32:25 > 0:32:28- After at least four hours - in the oven...
0:32:28 > 0:32:30- ..it's perfectly roasted.
0:32:31 > 0:32:35- The Italians eat it cold, and to - retain the moisture as it cools...
0:32:36 > 0:32:41- ..Andrea pours the juice and the fat - over the porchetta's crispy skin.
0:32:44 > 0:32:48- Most Umbrian families have an oven - like this in the garden.
0:32:48 > 0:32:53- It's kept in the garden - mainly because of its size.
0:32:53 > 0:32:57- The oven is big, - and so are the families.
0:32:57 > 0:33:03- They can cook a meal for 15 people - using an oven this size.
0:33:03 > 0:33:06- It's the ideal size for porchetta.
0:33:16 > 0:33:21- Wendy, Alvaro, Lisa and Alex - are together in Spello.
0:33:21 > 0:33:25- The family's first stop - is the local ice cream parlour.
0:33:25 > 0:33:28- Young Italians - don't meet in pubs and clubs.
0:33:29 > 0:33:32- They meet here - - it's a completely different culture.
0:33:35 > 0:33:37- This is Spello's social centre.
0:33:37 > 0:33:40- Everyone meets - in the ice cream parlour.
0:33:43 > 0:33:47- Everyone comes here in the evening - - young people, elderly people...
0:33:48 > 0:33:49- ..they all meet here.
0:33:50 > 0:33:52- We eat ice cream every night.
0:33:52 > 0:33:57- On Saturday night, we have - a huge ice cream like this.
0:33:57 > 0:34:00- Usually, - we only have small ice creams.
0:34:00 > 0:34:03- You come here every year.
0:34:04 > 0:34:07- Do you feel as if you're visiting - Dad's world?
0:34:07 > 0:34:11- Yes - there's very little - for young people here.
0:34:11 > 0:34:16- It's a Saturday night - and we're in an ice cream parlour!
0:34:16 > 0:34:20- Most of my friends - are out drinking in Swansea.
0:34:20 > 0:34:22- You can't say that!
0:34:23 > 0:34:25- Drinking and enjoying!
0:34:26 > 0:34:30- Alvaro's friends - can do that in style.
0:34:30 > 0:34:32- Andrea knows how to enjoy himself.
0:34:33 > 0:34:39- Up in Casale san Fortunato, Andrea's - farm, the porchetta is ready.
0:34:39 > 0:34:45- The meat has cooled and is served - in panini with a pinch of salt.
0:34:45 > 0:34:48- It's washed down - with gallons of wine.
0:34:48 > 0:34:51- This is the welcome feast - for Alvaro's family...
0:34:52 > 0:34:54- ..from his friends and neighbours.
0:34:54 > 0:34:57- The porchetta - is centre of attention.
0:35:06 > 0:35:09- I can taste rosemary and fennel.
0:35:09 > 0:35:10- Buono.
0:35:10 > 0:35:12- Buono.- - Tutti buono.
0:35:14 > 0:35:17- Andrea has cooked - and sliced the porchetta...
0:35:17 > 0:35:20- ..and I'm going to prepare - the bruschetta.
0:35:20 > 0:35:23- Here's the main ingredient.
0:35:24 > 0:35:25- Bread - pane.
0:35:26 > 0:35:27- This is pane comune.
0:35:27 > 0:35:30- This bread is very solid.
0:35:30 > 0:35:34- It's not soft like our bread. - It has a substantial crust.
0:35:35 > 0:35:38- No salt is used - when baking the bread.
0:35:38 > 0:35:40- The food has plenty of taste.
0:35:41 > 0:35:44- Next, we toast the bread.
0:35:44 > 0:35:51- You can cook all sorts of food - in such a big fire place.
0:35:53 > 0:35:57- They cook steaks and pieces of meat - on an open fire.
0:35:58 > 0:36:02- You don't need a kitchen - - just a big fire. Awww! Aahh!
0:36:02 > 0:36:04- Ay-yay-yay-yah!
0:36:05 > 0:36:08- Comincia! Comincia!
0:36:09 > 0:36:10- Break?
0:36:10 > 0:36:12- Break?- - Break!
0:36:13 > 0:36:15- Iechyd da!
0:36:16 > 0:36:18- They now add flavour to the toast.
0:36:18 > 0:36:21- They eat a lot of garlic in Italy.
0:36:22 > 0:36:23- They love it.
0:36:23 > 0:36:29- The bread is very coarse - after it's been toasted.
0:36:29 > 0:36:30- It's like sandpaper.
0:36:30 > 0:36:35- It cuts the garlic into tiny pieces.
0:36:36 > 0:36:39- The garlic taste - penetrates the bread.
0:36:40 > 0:36:42- A little touch of olive oil...
0:36:43 > 0:36:44- HE SPEAKS ITALIAN
0:36:47 > 0:36:50- A touch of salt - since there's none in the bread.
0:36:51 > 0:36:52- Sale marino.
0:36:52 > 0:36:55- Sale marino.- - What do you think of this?
0:36:58 > 0:37:00- Fantastic.
0:37:02 > 0:37:04- Tomatoes give - bruschetta a lovely taste.
0:37:05 > 0:37:07- The tomatoes are finely chopped - and served with olive oil.
0:37:12 > 0:37:14- Exceptional.
0:37:15 > 0:37:20- In Umbria, they spread tartufo nero - paste on bruschettas.
0:37:20 > 0:37:24- Wonderful, but expensive!
0:37:31 > 0:37:34- Bruschetta - - a simple recipe created in Umbria...
0:37:34 > 0:37:38- ..and now served in Italian - restaurants around the world.
0:37:47 > 0:37:50- There's enough here - to feed the five thousand.
0:37:51 > 0:37:54- Enough bruschetta - and even more porchetta.
0:38:00 > 0:38:03- This is how they celebrate in Italy.
0:38:04 > 0:38:08- Family and friends together. - An abundance of simple, tasty food.
0:38:09 > 0:38:12- Wine, music, dance and laughter.
0:38:12 > 0:38:14- Life is great!
0:38:38 > 0:38:38- 888
0:38:38 > 0:38:40- 888- - 888
0:38:44 > 0:38:46- There's an old Italian tradition...
0:38:47 > 0:38:49- ..which happens in every town - most days.
0:38:49 > 0:38:54- 'Fare la passeggiata' is to go - for a walk in the afternoon.
0:38:54 > 0:38:58- The tradition of strutting - down the streets...
0:38:58 > 0:39:03- ..wearing your best clothes and - finest shoes is as Italian as pasta.
0:39:03 > 0:39:06- Everyone does it - young and old.
0:39:08 > 0:39:13- Spello is a quiet town, but I was - attracting a lot of attention today.
0:39:14 > 0:39:17- The locals must have heard - about by culinary talents.
0:39:29 > 0:39:30- Hey, Dudley.
0:39:35 > 0:39:37- Hey, scusi. Ah, scusi.
0:39:38 > 0:39:39- Momento.
0:39:39 > 0:39:44- They make the world's - finest olive oil in Umbria.
0:39:45 > 0:39:50- Italians believe the fruit of - the olive tree is a gift from God.
0:39:51 > 0:39:54- Rice is the spiritual crop - of Thailand...
0:39:54 > 0:39:58- ..and the olive is - a spiritual crop for Italians.
0:39:58 > 0:40:01- It's a symbol - of health and prosperity.
0:40:01 > 0:40:05- Olive trees cover acres and acres - of rural Umbria.
0:40:06 > 0:40:11- Harvesting the olives is a busy - and exciting time for farmers.
0:40:12 > 0:40:14- A celebration - of the land's fertility.
0:40:16 > 0:40:20- For the best results, the crop - must be a perfect combination...
0:40:20 > 0:40:22- ..of black and green olives.
0:40:22 > 0:40:27- To ensure low acidity in the oil, - you must work quickly.
0:40:27 > 0:40:30- The olives must be brought - to the press quickly.
0:40:30 > 0:40:33- Any delay will result - in increased acid levels.
0:40:34 > 0:40:38- The level of acid in the olives - is the important factor.
0:40:38 > 0:40:41- To be called olio di oliva - extra vergine...
0:40:42 > 0:40:45- ..the acidity level - must be less than 1%.
0:40:46 > 0:40:49- This is the most important machine.
0:40:49 > 0:40:54- The olives are rubbed against - the bottom to release the juices.
0:40:54 > 0:40:56- They're not squeezed.
0:40:56 > 0:41:01- About 40% of this juice is water, - 40% is waste...
0:41:01 > 0:41:03- ..and only 20% is oil.
0:41:04 > 0:41:09- Regardless of the olive's quality - and the speed of the process...
0:41:09 > 0:41:15- ..independent tests are made so that - the oil is classed as extra virgin.
0:41:20 > 0:41:24- The olive oil that comes out - of this machine is cloudy.
0:41:24 > 0:41:28- The longer it takes to clear, - the better the oil.
0:41:29 > 0:41:31- Buonissimo!
0:41:31 > 0:41:37- It's tasty, it's superb - and it's his oil - pure oil!
0:41:51 > 0:41:55- Most of us associate olive oil - with the Mediterranean.
0:41:55 > 0:42:00- Fine weather, healthy people - and a healthy way of life.
0:42:02 > 0:42:06- The image of old people, - forever young, full of life...
0:42:06 > 0:42:09- ..is seen on many TV commercials.
0:42:09 > 0:42:13- After being here, that image - is certainly true for me.
0:42:13 > 0:42:18- You are what you eat - - that's very true here.
0:42:18 > 0:42:20- Umbrians don't eat rubbish.
0:42:20 > 0:42:25- Their diet is full of fresh food, - with everything in season.
0:42:25 > 0:42:28- It's a simple way of eating.
0:42:28 > 0:42:31- The recipes are simple, - few ingredients are used...
0:42:31 > 0:42:34- ..but all are fresh and nourishing.
0:42:44 > 0:42:46- This is panzanella.
0:42:46 > 0:42:49- Like bruschetta, - the bread is quite solid.
0:42:49 > 0:42:53- Water is added to aid - the absorption of flavours.
0:42:53 > 0:42:55- Flavour is everything.
0:42:55 > 0:42:57- The flavour of the Mediterranean.
0:43:11 > 0:43:16- Back at Casa Tardioli, - they're preparing a family feast.
0:43:16 > 0:43:19- Three generations of women - in the kitchen.
0:43:25 > 0:43:29- The men are outside - preparing the fire.
0:43:29 > 0:43:33- There are two ovens outside, but - Alvaro wants to light a barbecue.
0:43:34 > 0:43:37- Nonno relaxes with a glass of wine.
0:43:37 > 0:43:42- Women do everything here. - They cook the meals.
0:43:43 > 0:43:48- Men have an easy life! They sit - down, relax and wait for the food.
0:43:49 > 0:43:53- They start asking for food - at ten to twelve.
0:43:53 > 0:43:55- You've heard them.
0:43:55 > 0:44:00- I've seen them. - Nice work if you can get it.
0:44:00 > 0:44:05- It wouldn't work in Wales. - Anyway, I do the cooking at home.
0:44:05 > 0:44:09- After ironing the clothes - and doing everything else!
0:44:09 > 0:44:12- My wife sits outside - waiting for her supper!
0:44:12 > 0:44:13- PHONE RINGS
0:44:13 > 0:44:17- PHONE RINGS- - That'll be her on the phone now!
0:44:17 > 0:44:19- Alvaro can cook, no doubt about it.
0:44:20 > 0:44:23- Alex also shows an interest.
0:44:23 > 0:44:26- He's more like his father - than his grandfather.
0:44:26 > 0:44:29- Meat is on the menu - plenty of it.
0:44:30 > 0:44:31- Lamb...
0:44:31 > 0:44:33- ..and more pork!
0:44:35 > 0:44:39- The tastiest local pork sausages.
0:44:45 > 0:44:47- How many people are coming?
0:44:47 > 0:44:51- About 18. The family's - very important in Italy.
0:44:51 > 0:44:54- We try to eat together every month - - all 18 of us.
0:44:55 > 0:44:58- I hope someone else cooks next time.
0:44:58 > 0:45:00- That's what usually happens.
0:45:01 > 0:45:05- The off-cuts are fed to the hens.
0:45:05 > 0:45:08- And the hens will be cooked - in the oven next week!
0:45:09 > 0:45:10- Nothing is wasted.
0:45:16 > 0:45:17- How's it going, Alvaro?
0:45:17 > 0:45:19- How's it going, Alvaro?- - Very well, Dudley, thank you.
0:45:19 > 0:45:24- Wherever you go in the world, - barbecuing is a man's thing.
0:45:24 > 0:45:26- It's a macho job.
0:45:26 > 0:45:30- Women do the dishes, - men do the cooking.
0:45:32 > 0:45:33- I always barbecue with a drink.
0:45:33 > 0:45:36- I always barbecue with a drink.- - I know where you're coming from.
0:45:36 > 0:45:41- You hang on to this, I'll go - and get the wine. Red or white?
0:45:41 > 0:45:43- Vino rosso.
0:45:43 > 0:45:45- I take it that's red!
0:45:53 > 0:45:56- Everyone pitches in to help.
0:45:57 > 0:45:58- Almost everyone.
0:45:58 > 0:46:05- A lot of work and a lot of food is - needed to feed 18 Italians and me!
0:46:14 > 0:46:16- Ciao!
0:46:18 > 0:46:20- THEY GREET EACH OTHER IN ITALIAN
0:46:20 > 0:46:25- A lot of what I've seen - and experienced in Umbria...
0:46:25 > 0:46:29- ..reminds me of the traditional - Welsh way of life.
0:46:29 > 0:46:32- The importance of family, - community spirit...
0:46:32 > 0:46:35- ..and enjoying - the simpler things in life.
0:46:35 > 0:46:40- It's wonderful seeing a large family - around the dinner table.
0:46:40 > 0:46:42- 18 of them.
0:46:42 > 0:46:47- The generations - enjoying each other's company.
0:46:47 > 0:46:50- Enjoying good food and good wine.
0:46:52 > 0:46:56- Being in Mamma's company - has been a wonderful experience.
0:46:56 > 0:47:02- I've realised the important role - Mamma plays in the Italian family...
0:47:02 > 0:47:06- ..and the Italian way of life. - Mamma brings the family together.
0:47:07 > 0:47:10- She passes her experience, - values and culinary skills...
0:47:10 > 0:47:12- ..to the next generation.
0:47:12 > 0:47:17- It's very similar to my upbringing - in the south Wales Valleys.
0:47:18 > 0:47:21- My mother kept our family together.
0:47:21 > 0:47:25- Family, community and home-made food - were important to her.
0:47:26 > 0:47:29- Sadly, this way of life - is disappearing...
0:47:30 > 0:47:32- ..from our busy modern lifestyles.
0:47:32 > 0:47:35- Wendy and Alvaro live the two lives.
0:47:36 > 0:47:39- To them, - both worlds have their virtues.
0:47:39 > 0:47:43- This is a fantastic way of life - - food, wine, weather, the people.
0:47:44 > 0:47:47- All the friends I've got here - - everything is fabulous.
0:47:47 > 0:47:52- Wendy likes it and I also like to - think that after my parents' days...
0:47:53 > 0:47:57- ..after my days, the kids - will come back here some time.
0:47:57 > 0:48:00- It's a wonderful way of life.
0:48:02 > 0:48:06- I find it a little bit too quiet. - I'm an ambitious person.
0:48:07 > 0:48:11- My life, my dream is in Wales.
0:48:11 > 0:48:17- I would like to think that I can - create something really special.
0:48:17 > 0:48:21- It's OK, for a week, - or maybe a month.
0:48:21 > 0:48:25- Any longer, it can be difficult.
0:48:26 > 0:48:29- We're used to the stress.
0:48:29 > 0:48:32- Things move so slowly here.
0:48:32 > 0:48:36- People sleep in the afternoon. - We're not used to this.
0:48:37 > 0:48:39- I want to speed things up.
0:48:39 > 0:48:41- And you're busy back home.
0:48:41 > 0:48:45- And you're busy back home.- - Don't forget - I've got this big - project back in the Glamorgan Arms.
0:48:45 > 0:48:49- That's what I'm trying to do - - recreate a small Umbria in Pontlliw.
0:48:49 > 0:48:53- Good - I can come over - and get some good wine.
0:48:53 > 0:48:56- Let's go back and have a drink.
0:48:56 > 0:49:01- The Tardiolis live in two worlds. - We're all used to their busy lives.
0:49:01 > 0:49:04- Maybe we have more to learn - from their leisurely life.
0:49:05 > 0:49:06- Life in Umbria!
0:49:22 > 0:49:25- S4C subtitles by- TROSOL Cyf.
0:49:25 > 0:49:26