0:00:02 > 0:00:03'By now, you've probably realised
0:00:03 > 0:00:07'that there are two things that we really love in this world,
0:00:07 > 0:00:11'biking and baking. So, we've decided to combine them
0:00:11 > 0:00:14'in an epic 5,000 mile Bakeation.
0:00:14 > 0:00:17'Now, we turn our attention to the South.'
0:00:17 > 0:00:18'And, first up, it's Italy.'
0:00:20 > 0:00:24'We'll be on the lookout for some inspirational baking.
0:00:25 > 0:00:29'We're still on a mission to find some of the world's very best bakers...'
0:00:29 > 0:00:31'So they can teach us a thing or two.'
0:00:31 > 0:00:33'So get set, because it's time for the next leg
0:00:33 > 0:00:35'of our spectacular Bakeation.'
0:00:43 > 0:00:47# Volare... #
0:00:47 > 0:00:48'Italy.
0:00:48 > 0:00:50'The home of beauty, art,
0:00:50 > 0:00:51'culture
0:00:51 > 0:00:52'and legendary food.'
0:00:52 > 0:00:54# ..Cantare... #
0:00:54 > 0:00:56'Our Italian Bakeation
0:00:56 > 0:00:58'begins in a magical place,
0:00:58 > 0:01:00'where the roads are made of water.'
0:01:01 > 0:01:04# ..Nel blu dipinto di blu... #
0:01:04 > 0:01:06'And you can't take a motorbike on water...'
0:01:06 > 0:01:10'So we've taken a boat.'
0:01:10 > 0:01:12Mate, we're finally here.
0:01:12 > 0:01:15Venice, the floating jewel in Italy's crown.
0:01:15 > 0:01:19Well, simply put, Venice is the most beautiful city on the planet.
0:01:19 > 0:01:22But it's dead weird because we've had to abandon the motorbikes
0:01:22 > 0:01:24outside the city walls.
0:01:24 > 0:01:26From now on, it's all walking and water.
0:01:28 > 0:01:30'Now, we all know Italy is famous for its food,
0:01:30 > 0:01:31'but other than pizza,
0:01:31 > 0:01:35'a lot of its baking has slipped under the radar.'
0:01:35 > 0:01:39'And, as much as we'd like to, we can't travel across the country making nothing but pizza.
0:01:39 > 0:01:44'So, we're biking from region to region in search of Italy's secret baking.
0:01:44 > 0:01:46But what a marvellous time to be in Italy!
0:01:46 > 0:01:48150th birthday!
0:01:48 > 0:01:52BOTH: # Happy birthday to you
0:01:52 > 0:01:55# Happy birthday to you. #
0:01:55 > 0:01:58150 years since the unification of Italy.
0:01:58 > 0:02:03Yes, it's been 150 years that Italy has existed as we know it.
0:02:03 > 0:02:07It all started in Turin with the first Italian parliament.
0:02:07 > 0:02:09Now, I think we should go to Turin
0:02:09 > 0:02:12and bake them a very, very appropriate birthday cake.
0:02:12 > 0:02:13I think that's a good plan, dude.
0:02:13 > 0:02:16This is going to be a wonderful trip.
0:02:16 > 0:02:17Oh, by the way...
0:02:17 > 0:02:19- Paolo!- Che?
0:02:19 > 0:02:21Piazza San Marco, "por" favore!
0:02:21 > 0:02:23- Va bene!- Si, grazie!
0:02:40 > 0:02:42'Here we are, mate. Venice Central.'
0:02:42 > 0:02:44'Tourist Central by the looks on't.'
0:02:44 > 0:02:45Oh, crikey!
0:02:45 > 0:02:47What a heaving mass, Kingy!
0:02:47 > 0:02:49Busy, innit?
0:02:50 > 0:02:54'You know what, mate? It was lovely in the gondola.
0:02:54 > 0:02:58'But these crowds aren't what I came to Venice for.'
0:02:59 > 0:03:02Listen, let's stop, take stock,
0:03:02 > 0:03:06- and go and find the REAL Venice. - Yeah!
0:03:13 > 0:03:16'This is more like it, dude! There's barely a soul around.'
0:03:16 > 0:03:19This is the real Venice. It's where real people live.
0:03:21 > 0:03:23I mean, look at this.
0:03:23 > 0:03:28This is virtually peak holiday season, and there's hardly anybody on the "stweets".
0:03:28 > 0:03:31'Perfect! And I bet that somewhere round here,
0:03:31 > 0:03:34'we'll find the ideal place for our first Italian cook.'
0:03:34 > 0:03:37'We're doing focaccia, a classic Italian bread.
0:03:37 > 0:03:39'And the great thing about focaccia
0:03:39 > 0:03:41'is that it's the least amount of work...'
0:03:41 > 0:03:45'For the most amount of pleasure. What a treat!'
0:03:45 > 0:03:46This is the real Venice.
0:03:46 > 0:03:48And, actually, we're cheating a bit
0:03:48 > 0:03:51- cos focaccia is not a Venetian dish. - No.
0:03:51 > 0:03:52It's from Liguria.
0:03:52 > 0:03:53It is. But we knew that!
0:03:53 > 0:03:57Yeah, I mean, after all, you don't have to go to Hamburg to make a hamburger, do you?
0:03:57 > 0:04:00- No, you don't.- You don't!- No, there's loads of them everywhere.
0:04:00 > 0:04:01Listen.
0:04:01 > 0:04:03WHISTLING
0:04:03 > 0:04:06Everyone whistles in Venice, don't they?
0:04:06 > 0:04:08- Should we get cooking?- We shall.
0:04:08 > 0:04:10- This is the real easy focaccia.- This is...
0:04:10 > 0:04:11WHISTLING
0:04:13 > 0:04:15DAVE WHISTLES
0:04:15 > 0:04:18Here, don't sing the Cornetto theme!
0:04:18 > 0:04:20SIMON LAUGHS
0:04:20 > 0:04:21'Step uno.
0:04:21 > 0:04:24'Add a sachet of yeast...'
0:04:24 > 0:04:27'It doesn't have to be the German one, but we had some left over.'
0:04:27 > 0:04:29'..to a bowl of plain flour.
0:04:29 > 0:04:30'Next, a teaspoon of salt
0:04:30 > 0:04:33'and a teaspoon of sugar to activate the yeast.'
0:04:33 > 0:04:37'But you know all that. It's a basic dough.
0:04:37 > 0:04:38'The secret of focaccia dough...'
0:04:38 > 0:04:42'Is olive oil. Pour two tablespoons into warm water.'
0:04:42 > 0:04:44- The weapon of choice.- Thank you.
0:04:44 > 0:04:46'Add to the dry goods and mix.'
0:04:47 > 0:04:50- Hey, it's a noisy spot, in't it? - It is.
0:04:50 > 0:04:52They're all work boats.
0:04:52 > 0:04:56So, now, it's time to get your hands in it.
0:04:56 > 0:04:59Once it's formed a nice ball of dough,
0:04:59 > 0:05:03what we're going to do is knock seven bells of Venice out of it.
0:05:03 > 0:05:06- Yes.- And what that does, it smoothes the dough out,
0:05:06 > 0:05:10but it also activates the gluten in the flour.
0:05:10 > 0:05:12And the activated gluten makes it bouncy bread.
0:05:12 > 0:05:16So, let's activate our lean, mean, Geordie kneading machine.
0:05:16 > 0:05:18Crack on, old love!
0:05:18 > 0:05:21And, remember, when you bake bread, the softer the dough,
0:05:21 > 0:05:23the better the bread.
0:05:23 > 0:05:26And you really want to knead like this for about a good five minutes.
0:05:28 > 0:05:33'Once kneaded, cover with cling film and leave to rise in a warm place.
0:05:33 > 0:05:34'Venice will do nicely!'
0:05:36 > 0:05:38- Shall we go for a whistle? - We might as well.
0:05:44 > 0:05:47HE WHISTLES
0:05:53 > 0:05:56Lo and behold! Look at that.
0:05:58 > 0:05:59Pass us the oil, mate.
0:06:01 > 0:06:02'Oil a shallow baking tray...'
0:06:02 > 0:06:06'And, using your knuckles, spread the dough to fill it.'
0:06:08 > 0:06:11- Kingy?- What, mate?- Is this one of the best things you've ever done?
0:06:11 > 0:06:13Standing in Venice, making focaccia?
0:06:13 > 0:06:15It's fantastic. I love Italy!
0:06:15 > 0:06:18- Italian is in your soul, isn't it? - It is, yeah.
0:06:18 > 0:06:20What's your dream?
0:06:20 > 0:06:24Me dream is to have a citrus garden and an olive grove,
0:06:24 > 0:06:27and I want to sit with my grandchildren, sucking oranges.
0:06:27 > 0:06:29That's what I want to do.
0:06:29 > 0:06:31That's it. Very simple.
0:06:32 > 0:06:35It's just getting there's killing us.
0:06:35 > 0:06:38'Well, my dream's getting this focaccia finished
0:06:38 > 0:06:40- 'and getting it down me.' - 'Was I getting carried away there?'
0:06:43 > 0:06:44'The dough needs another rest,
0:06:44 > 0:06:47'so we'll pop it under our baroque Venetian bureau,
0:06:47 > 0:06:48'and leave it for half an hour.
0:06:48 > 0:06:52'And since this is a bake which lends itself to sightseeing...'
0:06:52 > 0:06:54'Time for a little wander.'
0:06:55 > 0:06:58'You know what, Si? Italian cooking is so regional,
0:06:58 > 0:07:02'that some would say our focaccia has no place in Venice.
0:07:02 > 0:07:05'They are a little parochial, dude, but let's face it,
0:07:05 > 0:07:07'Italian food's gone global.'
0:07:07 > 0:07:09'Yeah. It belongs to the world now.
0:07:09 > 0:07:11'We're kind of bringing it home.'
0:07:11 > 0:07:16'And what finer place to bring it home than to this gorgeous city?'
0:07:16 > 0:07:19'And it looks as if our whistling workman's off home, too.'
0:07:19 > 0:07:21- Ciao!- Ciao!
0:07:21 > 0:07:25'Good. Means we can actually concentrate on the bread.'
0:07:25 > 0:07:27- Look at this little lovely! - Beautiful.- Oh, marvellous!
0:07:27 > 0:07:30'Now, focaccia isn't focaccia without rosemary.'
0:07:30 > 0:07:35'So, chop up two tablespoons of rosemary leaves very finely.'
0:07:35 > 0:07:39'Then, get stuck into the dough with the famous two finger stab.'
0:07:39 > 0:07:42All those holes, they're going to hold the oil,
0:07:42 > 0:07:44salt and rosemary bits.
0:07:45 > 0:07:47Look at that! Isn't that nice?
0:07:47 > 0:07:48Black pepper.
0:07:50 > 0:07:53And sea salt flakes.
0:07:53 > 0:07:55I love this cos the sea salt is just like crystals on the top.
0:07:55 > 0:07:56Beautiful.
0:07:56 > 0:07:59You need about three tablespoons of olive oil,
0:07:59 > 0:08:01but, basically, just slosh it on.
0:08:01 > 0:08:04So, a few sprigs of rosemary on the top, like so.
0:08:06 > 0:08:09All we need to do now is to pop this into a preheated oven,
0:08:09 > 0:08:13a hot one, about 200-220 degrees Celsius for about 20 minutes
0:08:13 > 0:08:15till it's golden and crispy.
0:08:15 > 0:08:19Well, we could if we had an oven, you see, because in Italy,
0:08:19 > 0:08:23you can't cook in a public space with a gas cylinder and said oven.
0:08:23 > 0:08:25Cos otherwise, you get into loads of bother. So...
0:08:25 > 0:08:27you've got to have a fire officer there
0:08:27 > 0:08:31to ensure that two leery Northerners don't actually burn down the city.
0:08:31 > 0:08:33So therefore, we need to find a nearby hostelry
0:08:33 > 0:08:36who'll have available the hospitality of their oven.
0:08:36 > 0:08:39Yes. In the absence of a fire safety officer.
0:08:39 > 0:08:41- Andiamo!- That way. Over the bridge.
0:08:43 > 0:08:48# A te, o cara
0:08:48 > 0:08:54# Amore talora
0:08:54 > 0:08:57# Amore talora
0:08:57 > 0:09:00# Mi guido
0:09:00 > 0:09:03# Furtivo
0:09:03 > 0:09:08# E in pianto
0:09:10 > 0:09:13# Or mi guida
0:09:15 > 0:09:18# A te d'accanto... #
0:09:18 > 0:09:21'Assuming that the journey from where your focaccia has been rising
0:09:21 > 0:09:23'to your preheated oven is shorter than ours...'
0:09:23 > 0:09:25Buon giorno!
0:09:25 > 0:09:26'this really is one of the most simple
0:09:26 > 0:09:30'and simply satisfying bread recipes we've cooked so far.'
0:09:30 > 0:09:32- Ciao!- Ciao!- Ciao!
0:09:32 > 0:09:34'And it only needs 20 mins in a hot oven.'
0:09:37 > 0:09:38Ah! Perfetto! Grazie!
0:09:38 > 0:09:41That'll give us just time to have a little "expresso" by the canal side.
0:09:41 > 0:09:43- Oh, yes!- Heaven!
0:09:51 > 0:09:53Pretty romantic, Venice, isn't it, you know?
0:09:54 > 0:09:56Pity we're, like, with each other.
0:09:58 > 0:10:01Get off!
0:10:01 > 0:10:04'Ah, come on, Kingy! Italian is the language of love.
0:10:04 > 0:10:07'Amore! Maybe learning a few phrases will help.'
0:10:07 > 0:10:09"Cosa?" "Che cosa?"
0:10:09 > 0:10:10- "Si."- "Si."
0:10:10 > 0:10:12- "Occupa."- "Occupa."
0:10:12 > 0:10:14"The toilet is occupied."
0:10:14 > 0:10:17What's "my focaccia is about to catch fire"?
0:10:17 > 0:10:18'Good point. Good point.'
0:10:21 > 0:10:23Look at that, mate!
0:10:23 > 0:10:25You cannot knock that, can you?
0:10:25 > 0:10:27Oh, it looks like it just got out the catalogue.
0:10:37 > 0:10:39That is proper...
0:10:41 > 0:10:42..super delish focaccia.
0:10:42 > 0:10:45Happy Venetian holidays!
0:10:45 > 0:10:46Not half!
0:10:48 > 0:10:50Oh, hey!
0:10:50 > 0:10:53Man, that's mega!
0:10:53 > 0:10:55It's the easiest thing in the world to make.
0:10:55 > 0:10:58And the texture, the olive oil in the mix...
0:10:58 > 0:11:00superb.
0:11:00 > 0:11:03One of the good things about focaccia is because of the oil,
0:11:03 > 0:11:05wrap this in foil when it's cold,
0:11:05 > 0:11:07and it's going to last for about a week.
0:11:07 > 0:11:09And for your breakfast, just take a slice off, split it,
0:11:09 > 0:11:13fill it with your filling of choice, and every time you take a bite,
0:11:13 > 0:11:15you're going to be back in Venice.
0:11:17 > 0:11:18'What a day, Kingy!
0:11:18 > 0:11:22'If Venice is the shape of things to come, Italy's going to be a corker.'
0:11:22 > 0:11:25Bellissimo, dude! Bellissimo!
0:11:34 > 0:11:37'It's the day I get to see my big sis.'
0:11:38 > 0:11:41'How long has Ginny been living over here, now?'
0:11:41 > 0:11:44'About 15 years, ever since she took early retirement.
0:11:44 > 0:11:46'She's pretty well Tuscan now.'
0:11:48 > 0:11:51'Tuscany is quintessential Italy.
0:11:51 > 0:11:56'Landscape, culture, art, food. Man, it's got the lot.'
0:11:56 > 0:11:59'Including the Italian branch of the King family!'
0:12:02 > 0:12:03'Right, we're here!
0:12:03 > 0:12:05'I can't wait to see her, man. I haven't seen her for ages!'
0:12:11 > 0:12:14I heard the motorbikes! I heard the motorbikes!
0:12:14 > 0:12:16So how are you doing?
0:12:16 > 0:12:19- Oh, God!- God! It's so good to see you!
0:12:19 > 0:12:22Oh, I've missed you!
0:12:22 > 0:12:27- Hey!- Hey! Hello!- The good-looking part of the King family.
0:12:28 > 0:12:31'Now, we are not actually cooking at Ginny's place, are we, Si?'
0:12:31 > 0:12:35'No, mate, us Kingies are good friends with a nearby family called the Peruzzis.
0:12:35 > 0:12:38'And we're going to go there later.'
0:12:38 > 0:12:40'I could do with a biker's coffee break first though.'
0:12:40 > 0:12:43I'm with the Kingies, just south of Florence,
0:12:43 > 0:12:46drinking possibly some of the best coffee you can ever find.
0:12:46 > 0:12:48What have you got lined up for us?
0:12:48 > 0:12:51Basically, what we're doing is, we're going to go down
0:12:51 > 0:12:54to the Peruzzi family's farm-cum-villa/villa,
0:12:54 > 0:12:56and we're just going to have a big dinner.
0:12:56 > 0:12:58There's not one course that we're going to have
0:12:58 > 0:13:01that isn't fundamentally, traditionally Tuscan.
0:13:01 > 0:13:04The Peruzzis live about 30km north of Ginny's place,
0:13:04 > 0:13:06just outside Florence. That's where we're heading.
0:13:06 > 0:13:08So we're following Ginny, right?
0:13:08 > 0:13:10Yeah, follow that car, dude.
0:13:24 > 0:13:27'I have to report I no longer have a visual on our kid.'
0:13:27 > 0:13:29'She's gone native with her driving.'
0:13:29 > 0:13:33'Not to worry, that's what sat navs are for.'
0:13:35 > 0:13:37'So an authentic Tuscan feast in our honour.
0:13:37 > 0:13:39- 'This is some privilege, Kingy.' - 'I know, mate.
0:13:39 > 0:13:41'But we're cooking one of the dishes.
0:13:41 > 0:13:43'I'm feeling the pressure here.
0:13:45 > 0:13:50'Before we cook though, I've got to go and see Gino, or Babbo to me.'
0:13:50 > 0:13:52'Your Italian Grandpapa.'
0:13:52 > 0:13:54'Si.
0:13:54 > 0:13:57'Babbo is an affectionate term for Dad.
0:13:57 > 0:13:59'He's the head of the Peruzzi family.
0:13:59 > 0:14:03'He's 96-years-old and he's as Tuscan as they come.'
0:14:03 > 0:14:04La zucca fiorentina.
0:14:04 > 0:14:06'I want to pay my respects but, as always,
0:14:06 > 0:14:08'there's a bit of a language barrier.'
0:14:08 > 0:14:10- Si!- Si, Babbo, si.
0:14:10 > 0:14:12Si! La zucca fiorentina.
0:14:12 > 0:14:13This is so frustrating.
0:14:13 > 0:14:16'Babbo's garden is Tuscany on a plate.
0:14:16 > 0:14:18'Fantastic ingredients, grown the time-honoured way.'
0:14:18 > 0:14:21Oh!
0:14:21 > 0:14:24'And it's this amazing produce that gets served on the Peruzzi table
0:14:24 > 0:14:26'night after night.'
0:14:26 > 0:14:30- It's not possible to get them that size!- Quello?- That one!
0:14:30 > 0:14:33One of the problems with Gino and I and...
0:14:33 > 0:14:35I mean, how long have I known Gino now?
0:14:35 > 0:14:40He's been my Italian grandfather now for...15 years.
0:14:40 > 0:14:41HE LAUGHS
0:14:41 > 0:14:45And it drives him absolutely insane that I can't speak fluent Italian.
0:14:45 > 0:14:47- Si.- Si, Babbo, si.
0:14:47 > 0:14:50What do you think Gino is going to make of our cooking?
0:14:50 > 0:14:53I think he's going to have a right laugh!
0:14:53 > 0:14:57Dove si puo fare o mangiare un pomodoro o un'insalata cosi. Non e possibile!
0:14:57 > 0:15:01Insalata cosi? Io voglio!
0:15:01 > 0:15:04Perfecto. Give me a kiss.
0:15:05 > 0:15:08- Madonna!- Madonna! - Roba da lavarsi.
0:15:08 > 0:15:10HE LAUGHS
0:15:10 > 0:15:11'He's not wrong, you know, mate.'
0:15:11 > 0:15:13'Well, let's not disappoint him.
0:15:13 > 0:15:16'I think it's time to introduce our next cook through...
0:15:16 > 0:15:18'The medium of song.'
0:15:18 > 0:15:22# When the moon hits the sky
0:15:22 > 0:15:24# Like a big pizza pie
0:15:24 > 0:15:26# That's stromboli. #
0:15:28 > 0:15:30# Sleigh bells ring
0:15:30 > 0:15:32# Children sing
0:15:32 > 0:15:33# That's stromboli! #
0:15:36 > 0:15:40'While the Peruzzi family prepare a traditional Tuscan summer feast,
0:15:40 > 0:15:43'we're going dead contemporary with an American-inspired twist
0:15:43 > 0:15:46'on the pizza called the stromboli.'
0:15:46 > 0:15:50'After all, you can't come to Italy without cooking a pizza.'
0:15:50 > 0:15:52'So let's crack on.'
0:15:52 > 0:15:55'Mix yeast, semolina flour,
0:15:55 > 0:15:57'salt and sugar.
0:15:57 > 0:16:00'Pour two tablespoons of olive oil into warm water
0:16:00 > 0:16:01'and add to the bowl.'
0:16:01 > 0:16:02OK, and just stir it round
0:16:02 > 0:16:04until it starts to combine.
0:16:04 > 0:16:07'Semolina isn't used much in Britain nowadays.
0:16:07 > 0:16:09'But it's highly regarded in Italy
0:16:09 > 0:16:11'and gives a crisp, crunchy texture.'
0:16:11 > 0:16:14'But you may need to add extra water, cos it soaks up moisture.'
0:16:14 > 0:16:20Semolina in fact eats moisture like a Geordie eats cooked pork products.
0:16:20 > 0:16:24- Here goes... - Man!- Munchie time for Geordie.
0:16:25 > 0:16:30- It never fails to...entertain me! - Right. Get your hands in it...
0:16:30 > 0:16:33and form a dough ball.
0:16:33 > 0:16:35That looks good, mate.
0:16:37 > 0:16:41'Knead vigorously for five minutes or so to make the dough elastic.'
0:16:41 > 0:16:44Now, it is said - the legend of the stromboli -
0:16:44 > 0:16:46it was invented in America,
0:16:46 > 0:16:48in an American sandwich shop.
0:16:48 > 0:16:52The sandwich shop was owned by an Italian called Nat Romano.
0:16:52 > 0:16:53Romano.
0:16:53 > 0:16:57- And he made his living selling hoagies and sandwiches.- Yeah.
0:16:57 > 0:17:00One day, he is to do this crazy kind of rolled-up pizza.
0:17:00 > 0:17:02Somebody came to his shop and said,
0:17:02 > 0:17:05"Eh, Nat, what do you call that thing?"
0:17:05 > 0:17:07And Nat said, "I don't know."
0:17:07 > 0:17:10Suddenly, he says, "Hey, have you read in the paper?
0:17:10 > 0:17:13"Ingrid Bergman, she's having an affair with Roberto Rossellini."
0:17:13 > 0:17:16Oh-i-oh. Oh-oh-i-oh.
0:17:16 > 0:17:17"On the Island of Stromboli
0:17:17 > 0:17:19"whilst making the film Stromboli."
0:17:19 > 0:17:21And then he said, "Nat,
0:17:21 > 0:17:22"why don't you call it a Stromboli?"
0:17:22 > 0:17:26It may be cobblers, but it's a good story.
0:17:30 > 0:17:34Tuscan folk are so particular about their food.
0:17:34 > 0:17:35But it's like the Peruzzis.
0:17:35 > 0:17:40This is their campo and Gino is SO particular about his food
0:17:40 > 0:17:42that if it doesn't come off his campo,
0:17:42 > 0:17:46where he can kill it, cook it, grow it, drink it...
0:17:46 > 0:17:47he don't like it!
0:17:47 > 0:17:50So stromboli, you know,
0:17:50 > 0:17:51do try this one at home.
0:17:51 > 0:17:56Even if their expressions round the table may be a little bit aghast.
0:17:56 > 0:17:58Now, we put that into the proving bowl.
0:18:00 > 0:18:02Cover up.
0:18:02 > 0:18:04Just for the dust more than anything else.
0:18:04 > 0:18:09'Cover your dough with cling film and leave for an hour to prove.'
0:18:09 > 0:18:12'Giving us time for the creation of the sauce.'
0:18:12 > 0:18:17'Which starts with the ceremonial chopping of onions and garlic.'
0:18:17 > 0:18:21The garlic goes in. Now, really, really take care not to burn this.
0:18:21 > 0:18:23Look at the colour of that oil.
0:18:23 > 0:18:26It's greener than a kilo of processed newts!
0:18:26 > 0:18:28These are just good tinned tomatoes.
0:18:28 > 0:18:31Now, we can get some heat under this now.
0:18:31 > 0:18:34It would help if we would manage to get some passata off Gino.
0:18:34 > 0:18:37- Seen his tomatoes?- Oh, He was so proud of them, wasn't he?
0:18:37 > 0:18:40'Add about a tablespoon of oregano for flavour
0:18:40 > 0:18:43'and a pinch of sugar to balance the acidity from the tomatoes.'
0:18:43 > 0:18:46'And season to taste.'
0:18:46 > 0:18:47I think if we leave that another minute or so,
0:18:47 > 0:18:49- I think that'll be spot on.- Si!
0:18:51 > 0:18:54Now, take this out and just knock it back slightly.
0:18:55 > 0:18:58And I've got an oven tray. I'm just going to oil this.
0:18:58 > 0:19:01Just massage the oil into the tray...
0:19:03 > 0:19:05..as if it was lotion
0:19:05 > 0:19:07into Isabella Rossellini's back.
0:19:07 > 0:19:10And she's invited you down to her villa in Portofino,
0:19:10 > 0:19:14where her yacht is, just for a few weeks.
0:19:14 > 0:19:19She's invited Placido Domingo to sing in the evening.
0:19:20 > 0:19:24Whilst we're there gazing, gazing over the Mediterranean Sea.
0:19:28 > 0:19:29Just a bit will do.
0:19:32 > 0:19:37Si. Now, from the centre of the dough, just start to push it out.
0:19:37 > 0:19:40What I'm going to do is use that as a template really for...
0:19:40 > 0:19:42It's like making a Swiss roll.
0:19:42 > 0:19:44- Now, the build.- Excellent.
0:19:44 > 0:19:45Shall we?
0:19:45 > 0:19:46Yeah.
0:19:46 > 0:19:48First off, start with your tomatoes
0:19:48 > 0:19:51and just leave about two centimetres all the way around.
0:19:53 > 0:19:56'Now, a stromboli can be veggie.
0:19:56 > 0:19:58'Tomatoes, cheese and mushrooms, for example.
0:19:58 > 0:20:00'But in meat-loving Tuscany,
0:20:00 > 0:20:03'we're adding the finest wafer-thin prosciutto.'
0:20:03 > 0:20:06Look at these buffalo mozzarella. Slice this.
0:20:06 > 0:20:09Look at that!
0:20:09 > 0:20:10Mm... Mate!
0:20:10 > 0:20:12The mozzarella.
0:20:14 > 0:20:16I can imagine, when this is unrolled,
0:20:16 > 0:20:18it's going to be stringy, unctuous -
0:20:18 > 0:20:22as tasty as a tasty thing could possibly be.
0:20:22 > 0:20:27And, finally, the one thing that has come from Babbo's wonderful garden - fresh basil.
0:20:27 > 0:20:32Pray that Gino gets a bit with basil in and when he asks about the basil, "It was yours, Gino."
0:20:33 > 0:20:36'Tuck in the ends of your stromboli to keep the flavours within
0:20:36 > 0:20:38'and then roll lengthways.'
0:20:38 > 0:20:42'Massage with olive oil, season and leave to rest once again.'
0:20:45 > 0:20:49# When I was just a little girl... #
0:20:49 > 0:20:52'Then, as your well-to-do Tuscan guests tuck into their antipasti,
0:20:52 > 0:20:54'into the Tuscan wood-burning oven
0:20:54 > 0:21:00'carefully place your Italian- American rolled-up pizza and pray.'
0:21:00 > 0:21:03# ..Que sera, sera... #
0:21:03 > 0:21:07'Not a bad view from the Peruzzi villa, is it, Kingy?'
0:21:07 > 0:21:08'I've seen worse, Duke.'
0:21:08 > 0:21:10# ..The future's not ours to see
0:21:10 > 0:21:13# Que sera, sera
0:21:13 > 0:21:16# What will be will be. #
0:21:16 > 0:21:18- What a table, eh?- Well, that's a reception.- Isn't it?
0:21:18 > 0:21:22THEY CHEER
0:21:27 > 0:21:30HE SPEAKS IN ITALIAN
0:21:36 > 0:21:38'I don't know what that was all about, Dave,
0:21:38 > 0:21:41'but it's the moment of truth for the stromboli.'
0:21:41 > 0:21:43- I hope it's all right.- Eh, Fat Tony!
0:21:43 > 0:21:46'Fat Tony's bound to like it.'
0:21:46 > 0:21:49- It looks like the flag of Italy.- Yes.
0:21:49 > 0:21:55- Which is quite appropriate as it's the 150th birthday.- 150th birthday.
0:21:55 > 0:22:00THEY TALK IN ITALIAN
0:22:00 > 0:22:05'Blimey, Dave, first Babbo, now I can't understand my own sister.'
0:22:05 > 0:22:08'I think that means she likes our stromboli, Kingy.'
0:22:08 > 0:22:12'Blimey, I'd best have another. This could be a long night.'
0:22:23 > 0:22:26'Mornin', Dave. What a great night with our Ginny, eh?'
0:22:26 > 0:22:29'Oh, it was ace. A slice of the real Tuscany. And today...'
0:22:29 > 0:22:31'We've got to get to Turin.
0:22:33 > 0:22:37# Nessun Dorma... #
0:22:37 > 0:22:39'Cometh Pavarotti by the sound of it.'
0:22:39 > 0:22:42'Well, you can't do Italy without Nessun Dorma, can you?
0:22:42 > 0:22:44'It'd be rude!'
0:22:44 > 0:22:49# Tu pure o Principessa
0:22:49 > 0:22:51- # Nella tua...# - Look at all those flags!
0:22:51 > 0:22:55They're everywhere, aren't they? It's fantastic!
0:22:55 > 0:22:58# ..Guardi le stelle... #
0:22:58 > 0:23:00'Which way is the Parliament Square, Si?'
0:23:00 > 0:23:02'Take a right, dude, take a right.'
0:23:02 > 0:23:04# ..D'amore... #
0:23:04 > 0:23:09'And so, on a scorching afternoon in this elegant city of Turin,
0:23:09 > 0:23:12'it's time for us to pay our tribute to Italy.'
0:23:12 > 0:23:16'And cook an anniversary Torta Gianduja,
0:23:16 > 0:23:20'a chocolate cake infused with hazelnuts.'
0:23:21 > 0:23:23Who in their right mind
0:23:23 > 0:23:26cooks a chocolate cake at 40 degrees Celsius?!
0:23:26 > 0:23:28Look, we can and we are.
0:23:28 > 0:23:30The process is as follows...
0:23:30 > 0:23:31Step one, for goodness' sake,
0:23:31 > 0:23:34as quickly as possible before it melts anyway, get butter and...
0:23:34 > 0:23:36Look at how the butter's presented here!
0:23:36 > 0:23:39There's even rivets on your butter packet.
0:23:39 > 0:23:42'Put the butter into a bowl over a low heat,
0:23:42 > 0:23:44'retaining a knob for greasing purposes.
0:23:44 > 0:23:48'Then add 200 grams of dark chocolate.'
0:23:48 > 0:23:50'Meanwhile, separate six eggs.'
0:23:50 > 0:23:53# Six eggs in the fountain...
0:23:53 > 0:23:56# Will bring you happiness... #
0:23:56 > 0:23:59Oh, this is melting quite quickly. Funny, that.
0:23:59 > 0:24:01Whoo!
0:24:01 > 0:24:04Here we stand in that famous square in Turin,
0:24:04 > 0:24:07where the unification of Italy
0:24:07 > 0:24:09became the culmination of an impossible dream.
0:24:09 > 0:24:11And inside that building there,
0:24:11 > 0:24:14that's where the first Italian parliament sat.
0:24:14 > 0:24:17That's where Garibaldi's dreams come true.
0:24:17 > 0:24:19'Uh-oh! It's the carabinieri!
0:24:19 > 0:24:21'Are we allowed to use this little stove outdoors?'
0:24:21 > 0:24:24'Dunno, just keep on cooking. Don't attract their attention.
0:24:24 > 0:24:26'Say nowt.'
0:24:26 > 0:24:30OK, so in this bowl, look, I've got six egg yolks...
0:24:31 > 0:24:33..and six egg whites.
0:24:33 > 0:24:36We add 200 Gs...
0:24:37 > 0:24:39..of sugar to the egg yolks,
0:24:39 > 0:24:43and whisk until it becomes creamy and light.
0:24:43 > 0:24:45Why couldn't we make an ice cream?
0:24:45 > 0:24:47I mean, the ice cream is fantastic here.
0:24:47 > 0:24:50It's lovely this Torta, man, it's a nice cake!
0:24:50 > 0:24:52I know it's lovely! But it's hot!
0:24:52 > 0:24:54I know, but look, you wouldn't want...
0:24:54 > 0:24:55What if it rained?
0:24:55 > 0:24:57What if we were over in Finland and it was minus 25
0:24:57 > 0:24:59and we couldn't get the butter to melt for love nor money?
0:24:59 > 0:25:01- We've done that.- I know.
0:25:01 > 0:25:03'Into the melted butter and chocolate,
0:25:03 > 0:25:06'add 200 grams of ground roasted hazelnuts.'
0:25:06 > 0:25:09'Come on, cameraman, focus on Dave's nuts, please.'
0:25:09 > 0:25:14It makes kind of the most wonderful, kind of praline, doesn't it?
0:25:14 > 0:25:17Imagine that, a praline-based chocolate cake.
0:25:17 > 0:25:19Whoa!
0:25:19 > 0:25:21'Into the egg yolks and sugar,
0:25:21 > 0:25:23'add about three tablespoons of amaretto.'
0:25:23 > 0:25:26Now...
0:25:26 > 0:25:27This is six egg whites,
0:25:27 > 0:25:30and you need to whisk said six egg whites to stiff peaks...
0:25:30 > 0:25:31- DAVE SNIGGERS - ..in the heat.
0:25:31 > 0:25:34He'll be seven stone three by the time those are stiff.
0:25:34 > 0:25:36SI CHUCKLES
0:25:36 > 0:25:38'Now add the egg yolk, sugar and amaretto mix
0:25:38 > 0:25:40'to the cooled chocolate sauce.'
0:25:40 > 0:25:42Look at the colours of that, hey.
0:25:42 > 0:25:45- HE SIGHS - Whoa...
0:25:45 > 0:25:47Like God's Catherine wheel.
0:25:47 > 0:25:50This even looks good before you make it.
0:25:50 > 0:25:51Ah, well done, Hercule!
0:25:51 > 0:25:52Look at that.
0:25:52 > 0:25:57- Now that is a stiff peak. - Stiffer than Shergar's front paw.
0:25:57 > 0:25:58Right.
0:25:58 > 0:26:00Now we fold the egg whites in a customary fashion
0:26:00 > 0:26:04with a steel implement, into the cioccolato nutacaco.
0:26:04 > 0:26:08Cioccolato nutacaco? What in God's name does that mean?
0:26:08 > 0:26:11- Oh, I've had bloody trouble with this language. - Yeah, well, you know, you tried.
0:26:11 > 0:26:15The director'll say. "It's Piedmonte,"
0:26:15 > 0:26:17some things get through, "Gianduio."
0:26:17 > 0:26:21- It's not por favor, it's "po pavoire..."- Po...- I'm trying!
0:26:21 > 0:26:22You know what I mean?
0:26:22 > 0:26:24'Fold in the egg whites.'
0:26:24 > 0:26:27This is going to rise up.
0:26:27 > 0:26:31Rise up like the Italians and claim unification.
0:26:31 > 0:26:33We dedicate this cake to Garibaldi.
0:26:33 > 0:26:36You are more than just a biscuit.
0:26:36 > 0:26:39I mean, we'd have to say that, we're outside the parliament.
0:26:39 > 0:26:43'With the mix ready, it's time to grease our tin.'
0:26:43 > 0:26:45And pour in the batter.
0:26:45 > 0:26:47Whoa!
0:26:47 > 0:26:49Don't you want to, don't you?
0:26:49 > 0:26:50Oooh...
0:26:50 > 0:26:53'As we mentioned before, in Italy,
0:26:53 > 0:26:55'we're not allowed to use a gas-fired oven in a public place
0:26:55 > 0:26:57'without a fire officer present.'
0:26:57 > 0:27:01'So off we go again in search of a friendly neighbourhood restaurant
0:27:01 > 0:27:02'who'll let us use theirs.'
0:27:03 > 0:27:06'Eh, mate, while we're waiting,
0:27:06 > 0:27:09'you know it's really hot, and we're in Italy,
0:27:09 > 0:27:11'and we've not had one yet.'
0:27:11 > 0:27:12'Yeah...?'
0:27:12 > 0:27:15Oh, this is lovely, I can feel it going all the way down.
0:27:15 > 0:27:16Ice cream on a hot day.
0:27:16 > 0:27:20Oh, can you whack it? I don't think so!
0:27:22 > 0:27:25- 'And before you can say...' - 'Gianduja...'
0:27:25 > 0:27:27'..our cake has risen.'
0:27:27 > 0:27:29Look at the nuts on that.
0:27:29 > 0:27:32- Thanks very much! - HE LAUGHS
0:27:32 > 0:27:35- 'Smother your creation in the finest gangooja available.'- 'Gianduja.'
0:27:37 > 0:27:40'As if this cake wasn't already loaded with Piedmont nut power,
0:27:40 > 0:27:43we're going to decorate it with whole roasted hazelnuts.'
0:27:45 > 0:27:46Look at that.
0:27:46 > 0:27:48Fabulous.
0:27:48 > 0:27:53'And since we've baked this cake in honour of Italy's 150th anniversary,
0:27:53 > 0:27:55'I am going to take my cue from the city of Turin,
0:27:55 > 0:27:58'and bedeck it in the Italian Tricolore.'
0:27:58 > 0:28:00'Are you sure about that, Dave?'
0:28:00 > 0:28:02Look at that, it's like Garibaldi's hat.
0:28:02 > 0:28:05'Now, we can't fit 150 candles on this cake,
0:28:05 > 0:28:08'so to give it some Italian pizzazz...'
0:28:08 > 0:28:10'We've gone for sparklers.'
0:28:10 > 0:28:15DAVE HUMS A TUNE
0:28:19 > 0:28:23'Come on, Kingy, let's parade our cake with pride.'
0:28:23 > 0:28:24'Oh, God...'
0:28:24 > 0:28:27'And before you ask, we have checked with the fire department,
0:28:27 > 0:28:30'who are so anti-ovens, and this is fine.'
0:28:30 > 0:28:35ITALIAN OPERA MUSIC
0:28:37 > 0:28:39'But another Italian health and safety clause
0:28:39 > 0:28:43'means that we aren't allowed to offer it for public consumption.'
0:28:43 > 0:28:46'Looks like it's just you and me then, Buster.'
0:28:58 > 0:29:01D'you know what? Turin's been fantastic, hasn't it?
0:29:03 > 0:29:05Italy's been fantastic.
0:29:05 > 0:29:07- Well, vive la Italia.- Hey!
0:29:07 > 0:29:09Gina Lollobrigida.