Ymweliad ag Umbria Dudley

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-When you marry an Italian,

-you marry more than just the man.

-You marry the family -

-you have to cope with them all!

-Family is everything in Italy.

-You certainly end up

-marrying his mother!

-Two cultures, two worlds -

-united through marriage.

-Wendy Tardioli comes from Swansea.

-Alvaro is an Italian,

-from Spello, Umbria.

-Together,

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

-..in the restaurant business

-in west Wales.

-Their most recent venture is the

-restoration of the Glamorgan Arms...

-..in Pontlliw, near Swansea.

-In the old Italian tradition, the

-whole family lends a helping hand.

-Daughter Lisa and son Alex

-help out when they can.

-We want to provide quality service

-at the Glam.

-Good food...

-..at reasonable prices.

-Fresh food, tasty food.

-The type of food you eat at home.

-The food his mother cooks

-at her house in Umbria.

-This is the life

-of the Tardiolis in Wales.

-A busy day is a good day.

-Bums on seats and money through

-the till are important to Alvaro.

-And a shot of double espresso

-to ease the strain.

-This is the Tardioli family's

-other world - Umbria.

-A quiet mountainous region

-in rural Italy.

-Alvaro was born here

-and his parents still live here.

-That's about all I know

-about the family.

-The area is renowned

-for its wonderful produce.

-It must have been a shock

-for Alvaro's parents.

-Bringing a Welsh girl back to Italy.

-One who doesn't drink wine!

-They couldn't believe it.

-It was a different world for you.

-I couldn't believe it.

-It was so different

-from life in Swansea.

-This is part of your holiday.

-We come here for a week every year.

-To pick grapes.

-It's wonderful.

-The weather's perfect.

-It's raining in Wales!

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

-ALVARO SPEAKS ITALIAN

-How much Italian did you speak

-when you first came here?

-I spoke a few words.

-I spoke a few words.

-

-I can speak a few words,

-but only a few.

-Buongiorno - that's about it.

-HE SPEAKS ITALIAN

-The only thing they talk about

-is food.

-I'll feel right at home, then.

-I'll feel right at home, then.

-

-Yes - you'll be fine.

-Make a few hand gestures

-and point at things.

-Mangiare - I understand that.

-The three Ms are important

-to Italians.

-Madonna, Mamma and mangiare.

-Those are the three.

-Quicker, Dudley, quicker.

-Mamma's almost 80 years old.

-She's quicker than you!

-But she had wine for breakfast!

-Good machine!

-Mamma's got loads of energy.

-Or Nonna

-as she's known to the family.

-Picking grapes is hard work.

-We head back to the farmhouse

-on the tractor.

-This is hard work.

-Don't they have any machines?

-This is very old-fashioned.

-Every family has one of these.

-They have a number of vineyards

-so this is quite large.

-Everyone makes their own wine.

-No-one buys wine.

-No-one in the countryside buys wine.

-Do they get any help?

-All the families help each other.

-Our neighbours help us and

-we help them when it's their time.

-I wouldn't want to turn this

-all day long.

-The grapes are then put into a press

-in the cellar.

-This contraption

-squeezes the juice out.

-Alvaro's father takes this

-wine-making business seriously.

-Every family is just the same.

-Alvaro's father, Nonno, produces

-2,000 litres of wine each year.

-It's an old tradition to use

-the juice from the first press...

-..to make pane al mosto -

-sweet bread.

-When I first came here,

-I knew nothing.

-I didn't know how to cook,

-how to wash clothes - nothing.

-Nothing at all?

-You learnt it all here.

-You learnt it all here.

-

-Yes - in this kitchen.

-Alvaro's mother probably thought,

-"Who on earth is this woman?!"

-I was useless.

-I started from scratch.

-I couldn't do a thing.

-Mam hadn't taught me a thing.

-Young girls are expected

-to do everything in Italy.

-I was accepted into the family

-after that.

-Bread has played a big part

-in your life.

-My father baked bread.

-He invented

-the first bread moulding machine.

-He was from Swansea.

-His name was David Ayres Jones.

-He established the company in 1945.

-The company was called Mono -

-it made bakery equipment.

-They sold the equipment

-all over the world.

-It was a very successful company.

-He was a special man.

-He always encouraged me

-to succeed in business.

-I worked for the company and then

-left to start my own business.

-I started Wendy's Bakery in Killay,

-just outside Swansea.

-That was a big success.

-It was hard work. Long hours -

-starting at 3.00am in the morning.

-I'd finish about 10.00pm.

-We worked hard. One shop became two.

-We had 12 shops in the end.

-We sold the business

-about nine years ago.

-The drive to succeed in business

-came from my father.

-The passion I have for food

-came from Alvaro's mother.

-She ignited my interest in food

-when I was 18 or 19.

-Today, Wendy bakes bread the way

-she was taught almost 40 years ago.

-In an external oven with the heat

-of a wood-burning fire.

-Things haven't changed much here.

-Alvaro's parents are simple farmers.

-Country folk

-who live close to nature.

-They eat food in season -

-fresh food straight from the garden.

-The men work patiently

-in the vineyards...

-..while Nonna works

-like the clappers to prepare lunch.

-Can I do anything to help?

-She's making the sauce.

-We'd better leave her in peace.

-Nothing for us to do.

-We'll leave her alone, then.

-She's preparing a pasta sauce -

-ragu.

-Fresh vegetables, pork

-and a little beef.

-Have you seen

-anything like this before?

-I've never seen so much food

-in one place.

-This is our pantry.

-There are more tomatoes here

-than in the supermarkets.

-She has enough here

-to make pasta sauce for a year.

-We've got everything we need -

-beans, artichokes, chilli.

-Meat, salami.

-What's this?

-We call it cappacolo.

-They kill the pig at Christmas

-and then prepare the meat.

-Sausages and ham.

-In Wales, Parma ham is a treat

-because it's so expensive.

-There are three of them

-hanging in here.

-We normally keep one

-on the kitchen table.

-You can come in at any time of day

-and help yourself to it.

-There's olive oil behind you.

-There's loads of it!

-It has a deep colour.

-It has a deep colour.

-

-It's green.

-How old is Alvaro's mother?

-77.

-She still makes time

-to prepare all this food.

-That's amazing.

-She holds the family together.

-She does everything.

-She sometimes gets up at 5.00am

-to make fresh pasta.

-She then cleans the house,

-feeds the chickens...

-..and collects the vegetables

-from the garden...

-..before the men get out of bed.

-Do you like chicken?

-Do you like chicken?

-

-Yes.

-Go and get one yourself!

-Do you like chicken?

-Do you like chicken?

-

-Yes.

-Go and fetch one.

-They're over there.

-We'll have one of those.

-One of those?

-That's lunch!

-That's lunch!

-

-I'm not going to kill that one.

-I'll cook it...

-..but I won't kill it.

-Out of my way -

-I'll show you how to do it!

-Oh!

-That's what you call fresh.

-I wasn't sure what she was using

-to grease the bird.

-Nonna takes some fat from one

-of the hams, chops it finely...

-..mixes it with fresh herbs and

-stuffs it under the bird's skin.

-In Umbria,

-the oven is outside the house...

-..and the food is cooked

-over a wooden fire.

-Wood is the main fuel.

-Men in Italy can't do a thing.

-Especially Nonno's generation.

-He can't boil water.

-He can't make coffee.

-But they expect food on the table

-at 12.30 on the dot.

-And at 12.30 on the dot,

-the family sits down to eat...

-..and drink some of Nonno's

-white wine.

-Lunch, or pranzo,

-is the main meal of the day.

-Pasta in sauce is the starter -

-the prima.

-Pasta in sauce is the starter -

-the prima.

-

-Buon appetito.

-In an Italian home,

-good eaters are welcomed!

-I'm in for a great welcome.

-The secondo - second course -

-is the meat used to make the sauce.

-Pork and beef.

-The third course

-is made up of another meat.

-Today it's chicken!

-This is the one

-that's kept me awake all week.

-You'll have a lie-in tomorrow.

-Cock-a-doodle-doo!

-It was a cockerel -

-and a fine one at that.

-More food!

-There's a fourth course -

-vegetables.

-And a fifth - fruit and cheese.

-After all this food and wine,

-I'm ready for a nap.

-That's what they do now.

-A siesta.

-An afternoon nap.

-I could live here - good food,

-good wine and an afternoon nap.

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-Spello is the nearest village

-to the farm.

-A classic Italian village.

-A beautiful village.

-A romantic place.

-We met in college in Swansea.

-He was studying English

-and I saw him in the corridor.

-We started talking -

-he was 21, I was 16.

-It was a dare

-between him and his friend...

-..to see who could take me out

-on a date.

-He won -

-and that's where it all began.

-Alvaro decided to return to Italy.

-He asked me to go with him.

-It was a huge adventure for me

-at that age.

-Mam and Dad said it was OK

-for me to go.

-Looking back,

-I can't believe they said that.

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

-They're 19 and 21 -

-I'd never let them go.

-I arrived in a mini skirt

-and white boots.

-Alvaro's parents

-had never seen anything like it.

-It was huge gossip in the village.

-This young girl from Wales

-had arrived...

-..wearing a mini skirt

-and long boots.

-People still remember it.

-I enrolled on a course

-at the university in Perugia.

-An Italian language course.

-I stayed with Alvaro's parents -

-with the family.

-They couldn't speak Welsh,

-I couldn't speak Italian.

-I had to learn the language quickly.

-It took about three months.

-HE IMITATES A DOG WHINING

-DOG BARKS

-How are you, Dudley?

-Buongiorno.

-Buongiorno.

-

-Come stai?

-Bene.

-A drop of wine.

-More white wine!

-Iechyd da! Salute!

-Chin-chin.

-I've prepared a challenge for you

-tomorrow.

-Who can make pasta the fastest?

-Mamma will teach you - no problem.

-Nonna?

-Nonna?

-

-No problem - she's really fast.

-No problem.

-Iechyd da!

-Come with me - no more wine for you!

-Come on, come on.

-OK, OK!

-No, no, no, no!

-This is the way she taught Wendy

-almost 40 years ago.

-They don't teach you this

-in catering college!

-Bravo! Si, via.

-Bravo! Vento!

-Bellissimo!

-Bravo!

-Bellissimo!

-BELLS RING

-'Twas the hour -

-the hour of the challenge.

-Thanks to Nonna, I was ready.

-Where was the champion?

-Was this her?

-No!

-Where was she, then?

-Come on! It's hot here.

-Hello!

-Who's this, then?

-Is this her? No.

-Yes.

-Right - off we go!

-Making pasta fresca - fresh pasta -

-in the traditional way is hard work.

-Flour, salt, water,

-sometimes wine and usually eggs...

-..are the only ingredients.

-The secret is

-elbow grease and technique.

-Like everything else

-in this world...

-..experienced craftsmen

-make hard work look easy.

-That's it! Another lesson learned.

-But this is just one type of pasta.

-There are over 600 different types.

-Fusilli, tagliatelle,

-linguini, spaghetti, spaghettini.

-Vermicelli is very thin.

-There are so many different types.

-They're all superb.

-Young Italians don't get up

-at 5.30am to make pasta fresca...

-..like Nonna

-and the older generation.

-They buy their pasta.

-Small factories like this one

-make fresh pasta every morning.

-The technique of rolling the pasta

-is different...

-..but the ingredients are the same.

-The freshness, quality

-and taste are the same, too.

-When it's time to prepare

-the canneloni...

-..Mamma's craft and care

-are evident here, too.

-The pasta is fresh, and so is

-everything that goes with it.

-These are all prepared here.

-Stuffed tomatoes, aubergines,

-pork and chicken.

-Shop food must taste like Mamma's -

-expectations here are high.

-Busy Italians don't have time to

-prepare pasta the traditional way.

-Due to his upbringing,

-Alvaro insists on fresh food.

-HE SPEAKS ITALIAN

-Out of the kitchen - I want to

-prepare a traditional Spello meal.

-Dudley,

-take this bottle of wine with you.

-See you in ten minutes. Bye!

-He's like his mother!

-So temperamental!

-Never get in the way of a cook

-in his kitchen - I should know.

-The secret of Italian recipes

-is simplicity.

-And the freshness

-of the ingredients.

-Alvaro is preparing a simple sauce.

-The prime ingredients are the same

-for every sauce...

-..olive oil, garlic, onions,

-celery, salt and pepper.

-Add some pieces of pancetta.

-Bacon is the main source of protein

-for Umbrian folk.

-The most important meat of all.

-Is there a difference between

-attitudes to food in Wales...

-..and Alvaro's attitude to food?

-In Wales, people eat to live.

-It's different in Italy.

-It's a passion in Italy.

-The quality is high

-and the food is fresh every day.

-Dudley - do you agree that food

-is better than sex?

-It's always been my dream...

-..to be able to recreate a small

-Umbria at the Glamorgan Arms.

-By using the olive oil,

-for instance...

-..and also by using

-some of the recipes.

-My mother's recipes,

-my uncle's recipes.

-He makes something different

-every week.

-It's the same in the restaurant.

-He shows the chefs

-something new every week.

-He was brought up in an area

-where the food is fantastic.

-There's food everywhere - he has

-a lot to pass down to people.

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

-It's a different culture.

-Life revolves around

-food, drink and socialising.

-It's difficult to try and translate

-all that back home in Wales.

-Food is very important, of course.

-It goes with the different climate.

-You don't have the same ingredients

-or the same passion.

-Do your children cook?

-They've been brought up

-to enjoy cooking.

-Our son's getting into it -

-he's picked it up from Alvaro.

-Our daughter's been cooking

-since she was ten.

-How do you like the wine, Dudley?

-Molto buono.

-Dinner will be ready

-in five minutes.

-Grazie.

-Lunch for Wendy and Alvaro's

-generation...

-..isn't five courses

-over two hours followed by a siesta.

-That's changing even here!

-But Italians

-still respect their lunchtime.

-It's more than just

-a sandwich on the hoof.

-Sitting down, chatting and enjoying

-the food is an important ritual.

-Good food, good company

-and good wine are top of their list.

-Salute.

-Salute.

-

-Buon appetito, Dudley.

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-At daybreak, high up

-in the mountains above Spello...

-..I met up with Alvaro and

-his friend Paolo to go hunting.

-A special hunt

-in this part of Umbria.

-This dog has been trained

-especially for the hunt.

-He can smell the big prize.

-He's found one.

-But he wants to keep it for himself!

-Look, Dudley, this is Umbria's

-special black truffle.

-It's quite big.

-Let's make a comparison.

-A small one, a big one.

-A medium one, a big one.

-This is about 80 grams.

-This is about 80 grams.

-

-80?

-80 grams in weight -

-it's quite large.

-It's about 50-60.

-It's about 50-60.

-

-Just for a few slices - black gold.

-Valuable dog!

-Traditionally,

-pigs hunted for the tartufo nero.

-The Welsh word for truffle is

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

-I didn't know you could farm them.

-They grow underground near the roots

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

-..on dry, rocky ground.

-You can see where they grow

-by the bare circle around the tree.

-The tartufo nero is very precious.

-Growing them

-is a secretive business.

-Their smell and taste is so strong

-that recipes are simple.

-One of the most popular

-Umbrian recipes...

-..is stringozzi al tartufo nero.

-Stringozzi pasta

-is unique to Umbria.

-It's traditionally made

-from flour and water - no eggs.

-Heat some olive oil in a frying pan

-and add some garlic...

-..until the taste

-filters into the oil.

-Two strips of anchovies.

-A generous spoonful

-of tartufo nero paste.

-Add some cream and mix thoroughly.

-Remove the garlic.

-Strain the stringozzi.

-Mix the pasta with the sauce.

-Serve with finely-shaved

-fresh tartufo nero.

-Simple, tasty and expensive!

-The true taste of Umbria.

-There's excitement in Spello.

-The children, Lisa and Alex,

-are on their way over.

-A big celebration is planned.

-This is the important man.

-In Umbria, people celebrate

-a special occasion...

-..with a traditional feast.

-This man, Andrea, will prepare it.

-Wendy and Alvaro head for the

-station to pick up the children.

-Andrea and his servant, Giuseppe,

-start work.

-Andrea is a porchettaio -

-the man who prepares the porchetta.

-What is a porchetta?

-A whole pig prepared and roasted

-in the traditional way.

-One of Umbria's

-most impressive dishes.

-After removing the bones...

-..washing the meat with wine

-and adding salt and pepper...

-..Andrea covers the meat

-with fresh rosemary.

-He's already cooked the liver

-in garlic.

-It's then replaced inside the pig.

-This tradition began in Umbria.

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

-..with each region

-preparing the meat differently.

-The main difference

-is the herbs they use.

-Here, they use fresh rosemary,

-fennel and sage - loads of them!

-Andrea then stitches and encloses

-the stuffing inside the pig.

-After stitching the pig

-and placing it on the spit...

-..they place the ears and the

-trotters in a trough underneath.

-It's traditional to cook

-all sorts of meat this way.

-Chicken, birds,

-or Andrea's choice today - rabbit.

-The dripping pig fat

-will cook it all.

-Ideally, the pig should weigh

-around 80 kilos.

-It should be around six months old.

-The tastiest meat comes

-from pigs reared on acorns...

-..and Umbrian pigs

-are considered the best in Italy.

-It's hard work getting the porchetta

-into the oven.

-It's cooked over a wood fire.

-Almost 400 degrees Centigrade.

-The combination of burning wood

-and the herbs permeating the meat...

-..gives the porchetta a wonderful

-taste as it roasts for hours.

-INAUDIBLE SPEECH

-After at least four hours

-in the oven...

-..it's perfectly roasted.

-The Italians eat it cold, and to

-retain the moisture as it cools...

-..Andrea pours the juice and the fat

-over the porchetta's crispy skin.

-Most Umbrian families have an oven

-like this in the garden.

-It's kept in the garden

-mainly because of its size.

-The oven is big,

-and so are the families.

-They can cook a meal for 15 people

-using an oven this size.

-It's the ideal size for porchetta.

-Wendy, Alvaro, Lisa and Alex

-are together in Spello.

-The family's first stop

-is the local ice cream parlour.

-Young Italians

-don't meet in pubs and clubs.

-They meet here -

-it's a completely different culture.

-This is Spello's social centre.

-Everyone meets

-in the ice cream parlour.

-Everyone comes here in the evening -

-young people, elderly people...

-..they all meet here.

-We eat ice cream every night.

-On Saturday night, we have

-a huge ice cream like this.

-Usually,

-we only have small ice creams.

-You come here every year.

-Do you feel as if you're visiting

-Dad's world?

-Yes - there's very little

-for young people here.

-It's a Saturday night

-and we're in an ice cream parlour!

-Most of my friends

-are out drinking in Swansea.

-You can't say that!

-Drinking and enjoying!

-Alvaro's friends

-can do that in style.

-Andrea knows how to enjoy himself.

-Up in Casale san Fortunato, Andrea's

-farm, the porchetta is ready.

-The meat has cooled and is served

-in panini with a pinch of salt.

-It's washed down

-with gallons of wine.

-This is the welcome feast

-for Alvaro's family...

-..from his friends and neighbours.

-The porchetta

-is centre of attention.

-I can taste rosemary and fennel.

-Buono.

-Buono.

-

-Tutti buono.

-Andrea has cooked

-and sliced the porchetta...

-..and I'm going to prepare

-the bruschetta.

-Here's the main ingredient.

-Bread - pane.

-This is pane comune.

-This bread is very solid.

-It's not soft like our bread.

-It has a substantial crust.

-No salt is used

-when baking the bread.

-The food has plenty of taste.

-Next, we toast the bread.

-You can cook all sorts of food

-in such a big fire place.

-They cook steaks and pieces of meat

-on an open fire.

-You don't need a kitchen -

-just a big fire. Awww! Aahh!

-Ay-yay-yay-yah!

-Comincia! Comincia!

-Break?

-Break?

-

-Break!

-Iechyd da!

-They now add flavour to the toast.

-They eat a lot of garlic in Italy.

-They love it.

-The bread is very coarse

-after it's been toasted.

-It's like sandpaper.

-It cuts the garlic into tiny pieces.

-The garlic taste

-penetrates the bread.

-A little touch of olive oil...

-HE SPEAKS ITALIAN

-A touch of salt

-since there's none in the bread.

-Sale marino.

-Sale marino.

-

-What do you think of this?

-Fantastic.

-Tomatoes give

-bruschetta a lovely taste.

-The tomatoes are finely chopped

-and served with olive oil.

-Exceptional.

-In Umbria, they spread tartufo nero

-paste on bruschettas.

-Wonderful, but expensive!

-Bruschetta -

-a simple recipe created in Umbria...

-..and now served in Italian

-restaurants around the world.

-There's enough here

-to feed the five thousand.

-Enough bruschetta

-and even more porchetta.

-This is how they celebrate in Italy.

-Family and friends together.

-An abundance of simple, tasty food.

-Wine, music, dance and laughter.

-Life is great!

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-There's an old Italian tradition...

-..which happens in every town

-most days.

-'Fare la passeggiata' is to go

-for a walk in the afternoon.

-The tradition of strutting

-down the streets...

-..wearing your best clothes and

-finest shoes is as Italian as pasta.

-Everyone does it - young and old.

-Spello is a quiet town, but I was

-attracting a lot of attention today.

-The locals must have heard

-about by culinary talents.

-Hey, Dudley.

-Hey, scusi. Ah, scusi.

-Momento.

-They make the world's

-finest olive oil in Umbria.

-Italians believe the fruit of

-the olive tree is a gift from God.

-Rice is the spiritual crop

-of Thailand...

-..and the olive is

-a spiritual crop for Italians.

-It's a symbol

-of health and prosperity.

-Olive trees cover acres and acres

-of rural Umbria.

-Harvesting the olives is a busy

-and exciting time for farmers.

-A celebration

-of the land's fertility.

-For the best results, the crop

-must be a perfect combination...

-..of black and green olives.

-To ensure low acidity in the oil,

-you must work quickly.

-The olives must be brought

-to the press quickly.

-Any delay will result

-in increased acid levels.

-The level of acid in the olives

-is the important factor.

-To be called olio di oliva

-extra vergine...

-..the acidity level

-must be less than 1%.

-This is the most important machine.

-The olives are rubbed against

-the bottom to release the juices.

-They're not squeezed.

-About 40% of this juice is water,

-40% is waste...

-..and only 20% is oil.

-Regardless of the olive's quality

-and the speed of the process...

-..independent tests are made so that

-the oil is classed as extra virgin.

-The olive oil that comes out

-of this machine is cloudy.

-The longer it takes to clear,

-the better the oil.

-Buonissimo!

-It's tasty, it's superb

-and it's his oil - pure oil!

-Most of us associate olive oil

-with the Mediterranean.

-Fine weather, healthy people

-and a healthy way of life.

-The image of old people,

-forever young, full of life...

-..is seen on many TV commercials.

-After being here, that image

-is certainly true for me.

-You are what you eat -

-that's very true here.

-Umbrians don't eat rubbish.

-Their diet is full of fresh food,

-with everything in season.

-It's a simple way of eating.

-The recipes are simple,

-few ingredients are used...

-..but all are fresh and nourishing.

-This is panzanella.

-Like bruschetta,

-the bread is quite solid.

-Water is added to aid

-the absorption of flavours.

-Flavour is everything.

-The flavour of the Mediterranean.

-Back at Casa Tardioli,

-they're preparing a family feast.

-Three generations of women

-in the kitchen.

-The men are outside

-preparing the fire.

-There are two ovens outside, but

-Alvaro wants to light a barbecue.

-Nonno relaxes with a glass of wine.

-Women do everything here.

-They cook the meals.

-Men have an easy life! They sit

-down, relax and wait for the food.

-They start asking for food

-at ten to twelve.

-You've heard them.

-I've seen them.

-Nice work if you can get it.

-It wouldn't work in Wales.

-Anyway, I do the cooking at home.

-After ironing the clothes

-and doing everything else!

-My wife sits outside

-waiting for her supper!

-PHONE RINGS

-PHONE RINGS

-

-That'll be her on the phone now!

-Alvaro can cook, no doubt about it.

-Alex also shows an interest.

-He's more like his father

-than his grandfather.

-Meat is on the menu - plenty of it.

-Lamb...

-..and more pork!

-The tastiest local pork sausages.

-How many people are coming?

-About 18. The family's

-very important in Italy.

-We try to eat together every month -

-all 18 of us.

-I hope someone else cooks next time.

-That's what usually happens.

-The off-cuts are fed to the hens.

-And the hens will be cooked

-in the oven next week!

-Nothing is wasted.

-How's it going, Alvaro?

-How's it going, Alvaro?

-

-Very well, Dudley, thank you.

-Wherever you go in the world,

-barbecuing is a man's thing.

-It's a macho job.

-Women do the dishes,

-men do the cooking.

-I always barbecue with a drink.

-I always barbecue with a drink.

-

-I know where you're coming from.

-You hang on to this, I'll go

-and get the wine. Red or white?

-Vino rosso.

-I take it that's red!

-Everyone pitches in to help.

-Almost everyone.

-A lot of work and a lot of food is

-needed to feed 18 Italians and me!

-Ciao!

-THEY GREET EACH OTHER IN ITALIAN

-A lot of what I've seen

-and experienced in Umbria...

-..reminds me of the traditional

-Welsh way of life.

-The importance of family,

-community spirit...

-..and enjoying

-the simpler things in life.

-It's wonderful seeing a large family

-around the dinner table.

-18 of them.

-The generations

-enjoying each other's company.

-Enjoying good food and good wine.

-Being in Mamma's company

-has been a wonderful experience.

-I've realised the important role

-Mamma plays in the Italian family...

-..and the Italian way of life.

-Mamma brings the family together.

-She passes her experience,

-values and culinary skills...

-..to the next generation.

-It's very similar to my upbringing

-in the south Wales Valleys.

-My mother kept our family together.

-Family, community and home-made food

-were important to her.

-Sadly, this way of life

-is disappearing...

-..from our busy modern lifestyles.

-Wendy and Alvaro live the two lives.

-To them,

-both worlds have their virtues.

-This is a fantastic way of life -

-food, wine, weather, the people.

-All the friends I've got here -

-everything is fabulous.

-Wendy likes it and I also like to

-think that after my parents' days...

-..after my days, the kids

-will come back here some time.

-It's a wonderful way of life.

-I find it a little bit too quiet.

-I'm an ambitious person.

-My life, my dream is in Wales.

-I would like to think that I can

-create something really special.

-It's OK, for a week,

-or maybe a month.

-Any longer, it can be difficult.

-We're used to the stress.

-Things move so slowly here.

-People sleep in the afternoon.

-We're not used to this.

-I want to speed things up.

-And you're busy back home.

-And you're busy back home.

-

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

-project back in the Glamorgan Arms.

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

-recreate a small Umbria in Pontlliw.

-Good - I can come over

-and get some good wine.

-Let's go back and have a drink.

-The Tardiolis live in two worlds.

-We're all used to their busy lives.

-Maybe we have more to learn

-from their leisurely life.

-Life in Umbria!

-S4C subtitles by

-TROSOL Cyf.