Ymweliad ag Umbria Dudley


Ymweliad ag Umbria

Taith flasus i Umbria yn yr Eidal yng nghwmni'r cogydd Dudley Newbery mewn rhaglen o 2003. Chef Dudley Newbery gives us a taste of Umbria, Italy in a colourful programme from 2003.


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Transcript


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-When you marry an Italian,

-you marry more than just the man.

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-You marry the family -

-you have to cope with them all!

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-Family is everything in Italy.

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-You certainly end up

-marrying his mother!

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-Two cultures, two worlds -

-united through marriage.

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-Wendy Tardioli comes from Swansea.

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-Alvaro is an Italian,

-from Spello, Umbria.

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-Together,

-they've had a lot of success...

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-..in the restaurant business

-in west Wales.

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-Their most recent venture is the

-restoration of the Glamorgan Arms...

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-..in Pontlliw, near Swansea.

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-In the old Italian tradition, the

-whole family lends a helping hand.

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-Daughter Lisa and son Alex

-help out when they can.

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-We want to provide quality service

-at the Glam.

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-Good food...

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-..at reasonable prices.

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-Fresh food, tasty food.

-The type of food you eat at home.

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-The food his mother cooks

-at her house in Umbria.

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-This is the life

-of the Tardiolis in Wales.

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-A busy day is a good day.

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-Bums on seats and money through

-the till are important to Alvaro.

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-And a shot of double espresso

-to ease the strain.

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-This is the Tardioli family's

-other world - Umbria.

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-A quiet mountainous region

-in rural Italy.

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-Alvaro was born here

-and his parents still live here.

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-That's about all I know

-about the family.

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-The area is renowned

-for its wonderful produce.

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-It must have been a shock

-for Alvaro's parents.

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-Bringing a Welsh girl back to Italy.

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-One who doesn't drink wine!

-They couldn't believe it.

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-It was a different world for you.

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-I couldn't believe it.

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-It was so different

-from life in Swansea.

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-This is part of your holiday.

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-We come here for a week every year.

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-To pick grapes.

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-It's wonderful.

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-The weather's perfect.

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-It's raining in Wales!

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-I'm glad we're here and not there.

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-ALVARO SPEAKS ITALIAN

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-How much Italian did you speak

-when you first came here?

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-I spoke a few words.

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-I spoke a few words.

-

-I can speak a few words,

-but only a few.

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-Buongiorno - that's about it.

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-HE SPEAKS ITALIAN

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-The only thing they talk about

-is food.

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-I'll feel right at home, then.

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-I'll feel right at home, then.

-

-Yes - you'll be fine.

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-Make a few hand gestures

-and point at things.

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-Mangiare - I understand that.

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-The three Ms are important

-to Italians.

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-Madonna, Mamma and mangiare.

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-Those are the three.

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-Quicker, Dudley, quicker.

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-Mamma's almost 80 years old.

-She's quicker than you!

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-But she had wine for breakfast!

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-Good machine!

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-Mamma's got loads of energy.

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-Or Nonna

-as she's known to the family.

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-Picking grapes is hard work.

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-We head back to the farmhouse

-on the tractor.

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-This is hard work.

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-Don't they have any machines?

-This is very old-fashioned.

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-Every family has one of these.

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-They have a number of vineyards

-so this is quite large.

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-Everyone makes their own wine.

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-No-one buys wine.

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-No-one in the countryside buys wine.

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-Do they get any help?

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-All the families help each other.

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-Our neighbours help us and

-we help them when it's their time.

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-I wouldn't want to turn this

-all day long.

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-The grapes are then put into a press

-in the cellar.

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-This contraption

-squeezes the juice out.

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-Alvaro's father takes this

-wine-making business seriously.

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-Every family is just the same.

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-Alvaro's father, Nonno, produces

-2,000 litres of wine each year.

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-It's an old tradition to use

-the juice from the first press...

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-..to make pane al mosto -

-sweet bread.

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-When I first came here,

-I knew nothing.

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-I didn't know how to cook,

-how to wash clothes - nothing.

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-Nothing at all?

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-You learnt it all here.

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-You learnt it all here.

-

-Yes - in this kitchen.

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-Alvaro's mother probably thought,

-"Who on earth is this woman?!"

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-I was useless.

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-I started from scratch.

-I couldn't do a thing.

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-Mam hadn't taught me a thing.

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-Young girls are expected

-to do everything in Italy.

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-I was accepted into the family

-after that.

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-Bread has played a big part

-in your life.

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-My father baked bread.

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-He invented

-the first bread moulding machine.

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-He was from Swansea.

-His name was David Ayres Jones.

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-He established the company in 1945.

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-The company was called Mono -

-it made bakery equipment.

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-They sold the equipment

-all over the world.

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-It was a very successful company.

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-He was a special man.

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-He always encouraged me

-to succeed in business.

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-I worked for the company and then

-left to start my own business.

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-I started Wendy's Bakery in Killay,

-just outside Swansea.

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-That was a big success.

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-It was hard work. Long hours -

-starting at 3.00am in the morning.

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-I'd finish about 10.00pm.

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-We worked hard. One shop became two.

-We had 12 shops in the end.

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-We sold the business

-about nine years ago.

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-The drive to succeed in business

-came from my father.

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-The passion I have for food

-came from Alvaro's mother.

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-She ignited my interest in food

-when I was 18 or 19.

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-Today, Wendy bakes bread the way

-she was taught almost 40 years ago.

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-In an external oven with the heat

-of a wood-burning fire.

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-Things haven't changed much here.

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-Alvaro's parents are simple farmers.

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-Country folk

-who live close to nature.

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-They eat food in season -

-fresh food straight from the garden.

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-The men work patiently

-in the vineyards...

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-..while Nonna works

-like the clappers to prepare lunch.

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-Can I do anything to help?

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-She's making the sauce.

-We'd better leave her in peace.

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-Nothing for us to do.

-We'll leave her alone, then.

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-She's preparing a pasta sauce -

-ragu.

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-Fresh vegetables, pork

-and a little beef.

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-Have you seen

-anything like this before?

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-I've never seen so much food

-in one place.

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-This is our pantry.

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-There are more tomatoes here

-than in the supermarkets.

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-She has enough here

-to make pasta sauce for a year.

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-We've got everything we need -

-beans, artichokes, chilli.

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-Meat, salami.

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-What's this?

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-We call it cappacolo.

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-They kill the pig at Christmas

-and then prepare the meat.

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-Sausages and ham.

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-In Wales, Parma ham is a treat

-because it's so expensive.

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-There are three of them

-hanging in here.

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-We normally keep one

-on the kitchen table.

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-You can come in at any time of day

-and help yourself to it.

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-There's olive oil behind you.

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-There's loads of it!

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-It has a deep colour.

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-It has a deep colour.

-

-It's green.

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-How old is Alvaro's mother?

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-77.

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-She still makes time

-to prepare all this food.

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-That's amazing.

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-She holds the family together.

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-She does everything.

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-She sometimes gets up at 5.00am

-to make fresh pasta.

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-She then cleans the house,

-feeds the chickens...

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-..and collects the vegetables

-from the garden...

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-..before the men get out of bed.

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-Do you like chicken?

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-Do you like chicken?

-

-Yes.

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-Go and get one yourself!

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-Do you like chicken?

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-Do you like chicken?

-

-Yes.

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-Go and fetch one.

-They're over there.

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-We'll have one of those.

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-One of those?

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-That's lunch!

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-That's lunch!

-

-I'm not going to kill that one.

-I'll cook it...

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-..but I won't kill it.

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-Out of my way -

-I'll show you how to do it!

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-Oh!

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-That's what you call fresh.

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-I wasn't sure what she was using

-to grease the bird.

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-Nonna takes some fat from one

-of the hams, chops it finely...

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-..mixes it with fresh herbs and

-stuffs it under the bird's skin.

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-In Umbria,

-the oven is outside the house...

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-..and the food is cooked

-over a wooden fire.

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-Wood is the main fuel.

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-Men in Italy can't do a thing.

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-Especially Nonno's generation.

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-He can't boil water.

-He can't make coffee.

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-But they expect food on the table

-at 12.30 on the dot.

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-And at 12.30 on the dot,

-the family sits down to eat...

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-..and drink some of Nonno's

-white wine.

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-Lunch, or pranzo,

-is the main meal of the day.

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-Pasta in sauce is the starter -

-the prima.

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-Pasta in sauce is the starter -

-the prima.

-

-Buon appetito.

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-In an Italian home,

-good eaters are welcomed!

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-I'm in for a great welcome.

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-The secondo - second course -

-is the meat used to make the sauce.

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-Pork and beef.

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-The third course

-is made up of another meat.

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-Today it's chicken!

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-This is the one

-that's kept me awake all week.

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-You'll have a lie-in tomorrow.

-Cock-a-doodle-doo!

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-It was a cockerel -

-and a fine one at that.

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-More food!

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-There's a fourth course -

-vegetables.

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-And a fifth - fruit and cheese.

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-After all this food and wine,

-I'm ready for a nap.

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-That's what they do now.

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-A siesta.

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-An afternoon nap.

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-I could live here - good food,

-good wine and an afternoon nap.

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-888

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-888

-

-888

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-Spello is the nearest village

-to the farm.

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-A classic Italian village.

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-A beautiful village.

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-A romantic place.

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-We met in college in Swansea.

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-He was studying English

-and I saw him in the corridor.

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-We started talking -

-he was 21, I was 16.

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-It was a dare

-between him and his friend...

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-..to see who could take me out

-on a date.

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-He won -

-and that's where it all began.

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-Alvaro decided to return to Italy.

-He asked me to go with him.

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-It was a huge adventure for me

-at that age.

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-Mam and Dad said it was OK

-for me to go.

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-Looking back,

-I can't believe they said that.

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-I'd never allow Lisa or Alex to go.

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-They're 19 and 21 -

-I'd never let them go.

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-I arrived in a mini skirt

-and white boots.

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-Alvaro's parents

-had never seen anything like it.

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-It was huge gossip in the village.

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-This young girl from Wales

-had arrived...

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-..wearing a mini skirt

-and long boots.

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-People still remember it.

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-I enrolled on a course

-at the university in Perugia.

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-An Italian language course.

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-I stayed with Alvaro's parents -

-with the family.

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-They couldn't speak Welsh,

-I couldn't speak Italian.

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-I had to learn the language quickly.

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-It took about three months.

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-HE IMITATES A DOG WHINING

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-DOG BARKS

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-How are you, Dudley?

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-Buongiorno.

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-Buongiorno.

-

-Come stai?

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-Bene.

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-A drop of wine.

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-More white wine!

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-Iechyd da! Salute!

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-Chin-chin.

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-I've prepared a challenge for you

-tomorrow.

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-Who can make pasta the fastest?

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-Mamma will teach you - no problem.

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-Nonna?

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-Nonna?

-

-No problem - she's really fast.

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-No problem.

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-Iechyd da!

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-Come with me - no more wine for you!

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-Come on, come on.

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-OK, OK!

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-No, no, no, no!

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-This is the way she taught Wendy

-almost 40 years ago.

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-They don't teach you this

-in catering college!

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-Bravo! Si, via.

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-Bravo! Vento!

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-Bellissimo!

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-Bravo!

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-Bellissimo!

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-BELLS RING

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-'Twas the hour -

-the hour of the challenge.

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-Thanks to Nonna, I was ready.

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-Where was the champion?

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-Was this her?

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-No!

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-Where was she, then?

-Come on! It's hot here.

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-Hello!

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-Who's this, then?

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-Is this her? No.

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-Yes.

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-Right - off we go!

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-Making pasta fresca - fresh pasta -

-in the traditional way is hard work.

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-Flour, salt, water,

-sometimes wine and usually eggs...

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-..are the only ingredients.

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-The secret is

-elbow grease and technique.

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-Like everything else

-in this world...

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-..experienced craftsmen

-make hard work look easy.

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-That's it! Another lesson learned.

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-But this is just one type of pasta.

-There are over 600 different types.

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-Fusilli, tagliatelle,

-linguini, spaghetti, spaghettini.

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-Vermicelli is very thin.

-There are so many different types.

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-They're all superb.

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-Young Italians don't get up

-at 5.30am to make pasta fresca...

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-..like Nonna

-and the older generation.

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-They buy their pasta.

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-Small factories like this one

-make fresh pasta every morning.

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-The technique of rolling the pasta

-is different...

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-..but the ingredients are the same.

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-The freshness, quality

-and taste are the same, too.

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-When it's time to prepare

-the canneloni...

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-..Mamma's craft and care

-are evident here, too.

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-The pasta is fresh, and so is

-everything that goes with it.

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-These are all prepared here.

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-Stuffed tomatoes, aubergines,

-pork and chicken.

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-Shop food must taste like Mamma's -

-expectations here are high.

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-Busy Italians don't have time to

-prepare pasta the traditional way.

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-Due to his upbringing,

-Alvaro insists on fresh food.

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-HE SPEAKS ITALIAN

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-Out of the kitchen - I want to

-prepare a traditional Spello meal.

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-Dudley,

-take this bottle of wine with you.

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-See you in ten minutes. Bye!

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-He's like his mother!

0:21:360:21:38

-So temperamental!

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-Never get in the way of a cook

-in his kitchen - I should know.

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-The secret of Italian recipes

-is simplicity.

0:21:460:21:49

-And the freshness

-of the ingredients.

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-Alvaro is preparing a simple sauce.

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-The prime ingredients are the same

-for every sauce...

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-..olive oil, garlic, onions,

-celery, salt and pepper.

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-Add some pieces of pancetta.

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-Bacon is the main source of protein

-for Umbrian folk.

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-The most important meat of all.

0:22:100:22:12

-Is there a difference between

-attitudes to food in Wales...

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-..and Alvaro's attitude to food?

0:22:210:22:23

-In Wales, people eat to live.

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-It's different in Italy.

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-It's a passion in Italy.

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-The quality is high

-and the food is fresh every day.

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-Dudley - do you agree that food

-is better than sex?

0:22:360:22:40

-It's always been my dream...

0:22:480:22:50

-..to be able to recreate a small

-Umbria at the Glamorgan Arms.

0:22:510:22:53

-By using the olive oil,

-for instance...

0:22:530:22:56

-..and also by using

-some of the recipes.

0:22:570:23:00

-My mother's recipes,

-my uncle's recipes.

0:23:000:23:04

-He makes something different

-every week.

0:23:070:23:09

-It's the same in the restaurant.

0:23:100:23:12

-He shows the chefs

-something new every week.

0:23:120:23:16

-He was brought up in an area

-where the food is fantastic.

0:23:160:23:20

-There's food everywhere - he has

-a lot to pass down to people.

0:23:200:23:25

-He's got a lot of his mother in him.

0:23:250:23:29

-It's a different culture.

0:23:290:23:31

-Life revolves around

-food, drink and socialising.

0:23:310:23:35

-It's difficult to try and translate

-all that back home in Wales.

0:23:350:23:40

-Food is very important, of course.

0:23:400:23:43

-It goes with the different climate.

0:23:430:23:46

-You don't have the same ingredients

-or the same passion.

0:23:460:23:49

-Do your children cook?

0:23:500:23:52

-They've been brought up

-to enjoy cooking.

0:23:520:23:55

-Our son's getting into it -

-he's picked it up from Alvaro.

0:23:550:23:59

-Our daughter's been cooking

-since she was ten.

0:23:590:24:02

-How do you like the wine, Dudley?

0:24:040:24:07

-Molto buono.

0:24:070:24:08

-Dinner will be ready

-in five minutes.

0:24:080:24:10

-Grazie.

0:24:110:24:12

-Lunch for Wendy and Alvaro's

-generation...

0:24:230:24:25

-..isn't five courses

-over two hours followed by a siesta.

0:24:260:24:29

-That's changing even here!

0:24:290:24:31

-But Italians

-still respect their lunchtime.

0:24:310:24:34

-It's more than just

-a sandwich on the hoof.

0:24:340:24:37

-Sitting down, chatting and enjoying

-the food is an important ritual.

0:24:380:24:43

-Good food, good company

-and good wine are top of their list.

0:24:430:24:49

-Salute.

0:24:490:24:50

-Salute.

-

-Buon appetito, Dudley.

0:24:500:24:51

-888

0:25:000:25:00

-888

-

-888

0:25:000:25:02

-At daybreak, high up

-in the mountains above Spello...

0:25:180:25:22

-..I met up with Alvaro and

-his friend Paolo to go hunting.

0:25:230:25:28

-A special hunt

-in this part of Umbria.

0:25:280:25:31

-This dog has been trained

-especially for the hunt.

0:25:380:25:43

-He can smell the big prize.

0:25:440:25:46

-He's found one.

0:25:530:25:54

-But he wants to keep it for himself!

0:25:570:26:00

-Look, Dudley, this is Umbria's

-special black truffle.

0:26:040:26:08

-It's quite big.

0:26:110:26:13

-Let's make a comparison.

0:26:130:26:15

-A small one, a big one.

0:26:160:26:18

-A medium one, a big one.

0:26:190:26:23

-This is about 80 grams.

0:26:230:26:25

-This is about 80 grams.

-

-80?

0:26:250:26:26

-80 grams in weight -

-it's quite large.

0:26:270:26:30

-It's about 50-60.

0:26:300:26:32

-It's about 50-60.

-

-Just for a few slices - black gold.

0:26:320:26:35

-Valuable dog!

0:26:350:26:37

-Traditionally,

-pigs hunted for the tartufo nero.

0:26:370:26:41

-The Welsh word for truffle is

-'coronen y moch' or 'ffwng y moch'.

0:26:410:26:46

-I didn't know you could farm them.

0:26:460:26:49

-They grow underground near the roots

-of the oak, willow and hazel-tree...

0:26:500:26:54

-..on dry, rocky ground.

0:26:550:26:57

-You can see where they grow

-by the bare circle around the tree.

0:26:570:27:02

-The tartufo nero is very precious.

0:27:040:27:06

-Growing them

-is a secretive business.

0:27:070:27:09

-Their smell and taste is so strong

-that recipes are simple.

0:27:100:27:14

-One of the most popular

-Umbrian recipes...

0:27:150:27:18

-..is stringozzi al tartufo nero.

0:27:180:27:21

-Stringozzi pasta

-is unique to Umbria.

0:27:260:27:29

-It's traditionally made

-from flour and water - no eggs.

0:27:290:27:33

-Heat some olive oil in a frying pan

-and add some garlic...

0:27:330:27:38

-..until the taste

-filters into the oil.

0:27:380:27:41

-Two strips of anchovies.

0:27:480:27:50

-A generous spoonful

-of tartufo nero paste.

0:27:550:27:59

-Add some cream and mix thoroughly.

0:28:040:28:08

-Remove the garlic.

0:28:150:28:16

-Strain the stringozzi.

0:28:210:28:23

-Mix the pasta with the sauce.

0:28:290:28:32

-Serve with finely-shaved

-fresh tartufo nero.

0:28:380:28:43

-Simple, tasty and expensive!

0:28:440:28:47

-The true taste of Umbria.

0:28:470:28:49

-There's excitement in Spello.

0:29:010:29:03

-The children, Lisa and Alex,

-are on their way over.

0:29:030:29:07

-A big celebration is planned.

0:29:070:29:10

-This is the important man.

0:29:100:29:13

-In Umbria, people celebrate

-a special occasion...

0:29:130:29:17

-..with a traditional feast.

0:29:170:29:19

-This man, Andrea, will prepare it.

0:29:190:29:22

-Wendy and Alvaro head for the

-station to pick up the children.

0:29:240:29:29

-Andrea and his servant, Giuseppe,

-start work.

0:29:290:29:32

-Andrea is a porchettaio -

-the man who prepares the porchetta.

0:29:330:29:37

-What is a porchetta?

0:29:370:29:39

-A whole pig prepared and roasted

-in the traditional way.

0:29:400:29:43

-One of Umbria's

-most impressive dishes.

0:29:440:29:46

-After removing the bones...

0:29:470:29:49

-..washing the meat with wine

-and adding salt and pepper...

0:29:490:29:53

-..Andrea covers the meat

-with fresh rosemary.

0:29:530:29:56

-He's already cooked the liver

-in garlic.

0:29:570:30:01

-It's then replaced inside the pig.

0:30:020:30:05

-This tradition began in Umbria.

0:30:050:30:08

-It's done all over Italy now...

0:30:080:30:11

-..with each region

-preparing the meat differently.

0:30:110:30:14

-The main difference

-is the herbs they use.

0:30:140:30:18

-Here, they use fresh rosemary,

-fennel and sage - loads of them!

0:30:180:30:24

-Andrea then stitches and encloses

-the stuffing inside the pig.

0:30:270:30:32

-After stitching the pig

-and placing it on the spit...

0:30:510:30:55

-..they place the ears and the

-trotters in a trough underneath.

0:30:560:30:59

-It's traditional to cook

-all sorts of meat this way.

0:31:010:31:06

-Chicken, birds,

-or Andrea's choice today - rabbit.

0:31:060:31:09

-The dripping pig fat

-will cook it all.

0:31:100:31:13

-Ideally, the pig should weigh

-around 80 kilos.

0:31:160:31:19

-It should be around six months old.

0:31:190:31:22

-The tastiest meat comes

-from pigs reared on acorns...

0:31:230:31:26

-..and Umbrian pigs

-are considered the best in Italy.

0:31:270:31:30

-It's hard work getting the porchetta

-into the oven.

0:31:300:31:34

-It's cooked over a wood fire.

0:31:350:31:37

-Almost 400 degrees Centigrade.

0:31:390:31:40

-The combination of burning wood

-and the herbs permeating the meat...

0:31:410:31:46

-..gives the porchetta a wonderful

-taste as it roasts for hours.

0:31:470:31:51

-INAUDIBLE SPEECH

0:32:090:32:11

-After at least four hours

-in the oven...

0:32:250:32:28

-..it's perfectly roasted.

0:32:280:32:30

-The Italians eat it cold, and to

-retain the moisture as it cools...

0:32:310:32:35

-..Andrea pours the juice and the fat

-over the porchetta's crispy skin.

0:32:360:32:41

-Most Umbrian families have an oven

-like this in the garden.

0:32:440:32:48

-It's kept in the garden

-mainly because of its size.

0:32:480:32:53

-The oven is big,

-and so are the families.

0:32:530:32:57

-They can cook a meal for 15 people

-using an oven this size.

0:32:570:33:03

-It's the ideal size for porchetta.

0:33:030:33:06

-Wendy, Alvaro, Lisa and Alex

-are together in Spello.

0:33:160:33:21

-The family's first stop

-is the local ice cream parlour.

0:33:210:33:25

-Young Italians

-don't meet in pubs and clubs.

0:33:250:33:28

-They meet here -

-it's a completely different culture.

0:33:290:33:32

-This is Spello's social centre.

0:33:350:33:37

-Everyone meets

-in the ice cream parlour.

0:33:370:33:40

-Everyone comes here in the evening -

-young people, elderly people...

0:33:430:33:47

-..they all meet here.

0:33:480:33:49

-We eat ice cream every night.

0:33:500:33:52

-On Saturday night, we have

-a huge ice cream like this.

0:33:520:33:57

-Usually,

-we only have small ice creams.

0:33:570:34:00

-You come here every year.

0:34:000:34:03

-Do you feel as if you're visiting

-Dad's world?

0:34:040:34:07

-Yes - there's very little

-for young people here.

0:34:070:34:11

-It's a Saturday night

-and we're in an ice cream parlour!

0:34:110:34:16

-Most of my friends

-are out drinking in Swansea.

0:34:160:34:20

-You can't say that!

0:34:200:34:22

-Drinking and enjoying!

0:34:230:34:25

-Alvaro's friends

-can do that in style.

0:34:260:34:30

-Andrea knows how to enjoy himself.

0:34:300:34:32

-Up in Casale san Fortunato, Andrea's

-farm, the porchetta is ready.

0:34:330:34:39

-The meat has cooled and is served

-in panini with a pinch of salt.

0:34:390:34:45

-It's washed down

-with gallons of wine.

0:34:450:34:48

-This is the welcome feast

-for Alvaro's family...

0:34:480:34:51

-..from his friends and neighbours.

0:34:520:34:54

-The porchetta

-is centre of attention.

0:34:540:34:57

-I can taste rosemary and fennel.

0:35:060:35:09

-Buono.

0:35:090:35:10

-Buono.

-

-Tutti buono.

0:35:100:35:12

-Andrea has cooked

-and sliced the porchetta...

0:35:140:35:17

-..and I'm going to prepare

-the bruschetta.

0:35:170:35:20

-Here's the main ingredient.

0:35:200:35:23

-Bread - pane.

0:35:240:35:25

-This is pane comune.

0:35:260:35:27

-This bread is very solid.

0:35:270:35:30

-It's not soft like our bread.

-It has a substantial crust.

0:35:300:35:34

-No salt is used

-when baking the bread.

0:35:350:35:38

-The food has plenty of taste.

0:35:380:35:40

-Next, we toast the bread.

0:35:410:35:44

-You can cook all sorts of food

-in such a big fire place.

0:35:440:35:51

-They cook steaks and pieces of meat

-on an open fire.

0:35:530:35:57

-You don't need a kitchen -

-just a big fire. Awww! Aahh!

0:35:580:36:02

-Ay-yay-yay-yah!

0:36:020:36:04

-Comincia! Comincia!

0:36:050:36:08

-Break?

0:36:090:36:10

-Break?

-

-Break!

0:36:100:36:12

-Iechyd da!

0:36:130:36:15

-They now add flavour to the toast.

0:36:160:36:18

-They eat a lot of garlic in Italy.

0:36:180:36:21

-They love it.

0:36:220:36:23

-The bread is very coarse

-after it's been toasted.

0:36:230:36:29

-It's like sandpaper.

0:36:290:36:30

-It cuts the garlic into tiny pieces.

0:36:300:36:35

-The garlic taste

-penetrates the bread.

0:36:360:36:39

-A little touch of olive oil...

0:36:400:36:42

-HE SPEAKS ITALIAN

0:36:430:36:44

-A touch of salt

-since there's none in the bread.

0:36:470:36:50

-Sale marino.

0:36:510:36:52

-Sale marino.

-

-What do you think of this?

0:36:520:36:55

-Fantastic.

0:36:580:37:00

-Tomatoes give

-bruschetta a lovely taste.

0:37:020:37:04

-The tomatoes are finely chopped

-and served with olive oil.

0:37:050:37:07

-Exceptional.

0:37:120:37:14

-In Umbria, they spread tartufo nero

-paste on bruschettas.

0:37:150:37:20

-Wonderful, but expensive!

0:37:200:37:24

-Bruschetta -

-a simple recipe created in Umbria...

0:37:310:37:34

-..and now served in Italian

-restaurants around the world.

0:37:340:37:38

-There's enough here

-to feed the five thousand.

0:37:470:37:50

-Enough bruschetta

-and even more porchetta.

0:37:510:37:54

-This is how they celebrate in Italy.

0:38:000:38:03

-Family and friends together.

-An abundance of simple, tasty food.

0:38:040:38:08

-Wine, music, dance and laughter.

0:38:090:38:12

-Life is great!

0:38:120:38:14

-888

0:38:380:38:38

-888

-

-888

0:38:380:38:40

-There's an old Italian tradition...

0:38:440:38:46

-..which happens in every town

-most days.

0:38:470:38:49

-'Fare la passeggiata' is to go

-for a walk in the afternoon.

0:38:490:38:54

-The tradition of strutting

-down the streets...

0:38:540:38:58

-..wearing your best clothes and

-finest shoes is as Italian as pasta.

0:38:580:39:03

-Everyone does it - young and old.

0:39:030:39:06

-Spello is a quiet town, but I was

-attracting a lot of attention today.

0:39:080:39:13

-The locals must have heard

-about by culinary talents.

0:39:140:39:17

-Hey, Dudley.

0:39:290:39:30

-Hey, scusi. Ah, scusi.

0:39:350:39:37

-Momento.

0:39:380:39:39

-They make the world's

-finest olive oil in Umbria.

0:39:390:39:44

-Italians believe the fruit of

-the olive tree is a gift from God.

0:39:450:39:50

-Rice is the spiritual crop

-of Thailand...

0:39:510:39:54

-..and the olive is

-a spiritual crop for Italians.

0:39:540:39:58

-It's a symbol

-of health and prosperity.

0:39:580:40:01

-Olive trees cover acres and acres

-of rural Umbria.

0:40:010:40:05

-Harvesting the olives is a busy

-and exciting time for farmers.

0:40:060:40:11

-A celebration

-of the land's fertility.

0:40:120:40:14

-For the best results, the crop

-must be a perfect combination...

0:40:160:40:20

-..of black and green olives.

0:40:200:40:22

-To ensure low acidity in the oil,

-you must work quickly.

0:40:220:40:27

-The olives must be brought

-to the press quickly.

0:40:270:40:30

-Any delay will result

-in increased acid levels.

0:40:300:40:33

-The level of acid in the olives

-is the important factor.

0:40:340:40:38

-To be called olio di oliva

-extra vergine...

0:40:380:40:41

-..the acidity level

-must be less than 1%.

0:40:420:40:45

-This is the most important machine.

0:40:460:40:49

-The olives are rubbed against

-the bottom to release the juices.

0:40:490:40:54

-They're not squeezed.

0:40:540:40:56

-About 40% of this juice is water,

-40% is waste...

0:40:560:41:01

-..and only 20% is oil.

0:41:010:41:03

-Regardless of the olive's quality

-and the speed of the process...

0:41:040:41:09

-..independent tests are made so that

-the oil is classed as extra virgin.

0:41:090:41:15

-The olive oil that comes out

-of this machine is cloudy.

0:41:200:41:24

-The longer it takes to clear,

-the better the oil.

0:41:240:41:28

-Buonissimo!

0:41:290:41:31

-It's tasty, it's superb

-and it's his oil - pure oil!

0:41:310:41:37

-Most of us associate olive oil

-with the Mediterranean.

0:41:510:41:55

-Fine weather, healthy people

-and a healthy way of life.

0:41:550:42:00

-The image of old people,

-forever young, full of life...

0:42:020:42:06

-..is seen on many TV commercials.

0:42:060:42:09

-After being here, that image

-is certainly true for me.

0:42:090:42:13

-You are what you eat -

-that's very true here.

0:42:130:42:18

-Umbrians don't eat rubbish.

0:42:180:42:20

-Their diet is full of fresh food,

-with everything in season.

0:42:200:42:25

-It's a simple way of eating.

0:42:250:42:28

-The recipes are simple,

-few ingredients are used...

0:42:280:42:31

-..but all are fresh and nourishing.

0:42:310:42:34

-This is panzanella.

0:42:440:42:46

-Like bruschetta,

-the bread is quite solid.

0:42:460:42:49

-Water is added to aid

-the absorption of flavours.

0:42:490:42:53

-Flavour is everything.

0:42:530:42:55

-The flavour of the Mediterranean.

0:42:550:42:57

-Back at Casa Tardioli,

-they're preparing a family feast.

0:43:110:43:16

-Three generations of women

-in the kitchen.

0:43:160:43:19

-The men are outside

-preparing the fire.

0:43:250:43:29

-There are two ovens outside, but

-Alvaro wants to light a barbecue.

0:43:290:43:33

-Nonno relaxes with a glass of wine.

0:43:340:43:37

-Women do everything here.

-They cook the meals.

0:43:370:43:42

-Men have an easy life! They sit

-down, relax and wait for the food.

0:43:430:43:48

-They start asking for food

-at ten to twelve.

0:43:490:43:53

-You've heard them.

0:43:530:43:55

-I've seen them.

-Nice work if you can get it.

0:43:550:44:00

-It wouldn't work in Wales.

-Anyway, I do the cooking at home.

0:44:000:44:05

-After ironing the clothes

-and doing everything else!

0:44:050:44:09

-My wife sits outside

-waiting for her supper!

0:44:090:44:12

-PHONE RINGS

0:44:120:44:13

-PHONE RINGS

-

-That'll be her on the phone now!

0:44:130:44:17

-Alvaro can cook, no doubt about it.

0:44:170:44:19

-Alex also shows an interest.

0:44:200:44:23

-He's more like his father

-than his grandfather.

0:44:230:44:26

-Meat is on the menu - plenty of it.

0:44:260:44:29

-Lamb...

0:44:300:44:31

-..and more pork!

0:44:310:44:33

-The tastiest local pork sausages.

0:44:350:44:39

-How many people are coming?

0:44:450:44:47

-About 18. The family's

-very important in Italy.

0:44:470:44:51

-We try to eat together every month -

-all 18 of us.

0:44:510:44:54

-I hope someone else cooks next time.

0:44:550:44:58

-That's what usually happens.

0:44:580:45:00

-The off-cuts are fed to the hens.

0:45:010:45:05

-And the hens will be cooked

-in the oven next week!

0:45:050:45:08

-Nothing is wasted.

0:45:090:45:10

-How's it going, Alvaro?

0:45:160:45:17

-How's it going, Alvaro?

-

-Very well, Dudley, thank you.

0:45:170:45:19

-Wherever you go in the world,

-barbecuing is a man's thing.

0:45:190:45:24

-It's a macho job.

0:45:240:45:26

-Women do the dishes,

-men do the cooking.

0:45:260:45:30

-I always barbecue with a drink.

0:45:320:45:33

-I always barbecue with a drink.

-

-I know where you're coming from.

0:45:330:45:36

-You hang on to this, I'll go

-and get the wine. Red or white?

0:45:360:45:41

-Vino rosso.

0:45:410:45:43

-I take it that's red!

0:45:430:45:45

-Everyone pitches in to help.

0:45:530:45:56

-Almost everyone.

0:45:570:45:58

-A lot of work and a lot of food is

-needed to feed 18 Italians and me!

0:45:580:46:05

-Ciao!

0:46:140:46:16

-THEY GREET EACH OTHER IN ITALIAN

0:46:180:46:20

-A lot of what I've seen

-and experienced in Umbria...

0:46:200:46:25

-..reminds me of the traditional

-Welsh way of life.

0:46:250:46:29

-The importance of family,

-community spirit...

0:46:290:46:32

-..and enjoying

-the simpler things in life.

0:46:320:46:35

-It's wonderful seeing a large family

-around the dinner table.

0:46:350:46:40

-18 of them.

0:46:400:46:42

-The generations

-enjoying each other's company.

0:46:420:46:47

-Enjoying good food and good wine.

0:46:470:46:50

-Being in Mamma's company

-has been a wonderful experience.

0:46:520:46:56

-I've realised the important role

-Mamma plays in the Italian family...

0:46:560:47:02

-..and the Italian way of life.

-Mamma brings the family together.

0:47:020:47:06

-She passes her experience,

-values and culinary skills...

0:47:070:47:10

-..to the next generation.

0:47:100:47:12

-It's very similar to my upbringing

-in the south Wales Valleys.

0:47:120:47:17

-My mother kept our family together.

0:47:180:47:21

-Family, community and home-made food

-were important to her.

0:47:210:47:25

-Sadly, this way of life

-is disappearing...

0:47:260:47:29

-..from our busy modern lifestyles.

0:47:300:47:32

-Wendy and Alvaro live the two lives.

0:47:320:47:35

-To them,

-both worlds have their virtues.

0:47:360:47:39

-This is a fantastic way of life -

-food, wine, weather, the people.

0:47:390:47:43

-All the friends I've got here -

-everything is fabulous.

0:47:440:47:47

-Wendy likes it and I also like to

-think that after my parents' days...

0:47:470:47:52

-..after my days, the kids

-will come back here some time.

0:47:530:47:57

-It's a wonderful way of life.

0:47:570:48:00

-I find it a little bit too quiet.

-I'm an ambitious person.

0:48:020:48:06

-My life, my dream is in Wales.

0:48:070:48:11

-I would like to think that I can

-create something really special.

0:48:110:48:17

-It's OK, for a week,

-or maybe a month.

0:48:170:48:21

-Any longer, it can be difficult.

0:48:210:48:25

-We're used to the stress.

0:48:260:48:29

-Things move so slowly here.

0:48:290:48:32

-People sleep in the afternoon.

-We're not used to this.

0:48:320:48:36

-I want to speed things up.

0:48:370:48:39

-And you're busy back home.

0:48:390:48:41

-And you're busy back home.

-

-Don't forget - I've got this big

-project back in the Glamorgan Arms.

0:48:410:48:45

-That's what I'm trying to do -

-recreate a small Umbria in Pontlliw.

0:48:450:48:49

-Good - I can come over

-and get some good wine.

0:48:490:48:53

-Let's go back and have a drink.

0:48:530:48:56

-The Tardiolis live in two worlds.

-We're all used to their busy lives.

0:48:560:49:01

-Maybe we have more to learn

-from their leisurely life.

0:49:010:49:04

-Life in Umbria!

0:49:050:49:06

-S4C subtitles by

-TROSOL Cyf.

0:49:220:49:25
0:49:250:49:26

Taith flasus i Umbria yn yr Eidal yng nghwmni'r cogydd Dudley Newbery mewn rhaglen o 2003. Chef Dudley Newbery gives us a taste of Umbria, Italy in a colourful programme from 2003.


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