Italy Hairy Bikers' Bakeation


Italy

The Bikers have made it as far as southern Europe. Starting in Venice, the Bikers ditch their bikes in favour of a more elegant form of transport - the gondola.


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Transcript


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'By now, you've probably realised

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'that there are two things that we really love in this world,

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'biking and baking. So, we've decided to combine them

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'in an epic 5,000 mile Bakeation.

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'Now, we turn our attention to the South.'

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'And, first up, it's Italy.'

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'We'll be on the lookout for some inspirational baking.

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'We're still on a mission to find some of the world's very best bakers...'

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'So they can teach us a thing or two.'

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'So get set, because it's time for the next leg

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'of our spectacular Bakeation.'

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# Volare... #

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'Italy.

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'The home of beauty, art,

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'culture

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'and legendary food.'

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# ..Cantare... #

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'Our Italian Bakeation

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'begins in a magical place,

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'where the roads are made of water.'

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# ..Nel blu dipinto di blu... #

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'And you can't take a motorbike on water...'

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'So we've taken a boat.'

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Mate, we're finally here.

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Venice, the floating jewel in Italy's crown.

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Well, simply put, Venice is the most beautiful city on the planet.

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But it's dead weird because we've had to abandon the motorbikes

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outside the city walls.

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From now on, it's all walking and water.

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'Now, we all know Italy is famous for its food,

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'but other than pizza,

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'a lot of its baking has slipped under the radar.'

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'And, as much as we'd like to, we can't travel across the country making nothing but pizza.

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'So, we're biking from region to region in search of Italy's secret baking.

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But what a marvellous time to be in Italy!

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150th birthday!

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BOTH: # Happy birthday to you

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# Happy birthday to you. #

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150 years since the unification of Italy.

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Yes, it's been 150 years that Italy has existed as we know it.

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It all started in Turin with the first Italian parliament.

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Now, I think we should go to Turin

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and bake them a very, very appropriate birthday cake.

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I think that's a good plan, dude.

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This is going to be a wonderful trip.

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Oh, by the way...

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-Paolo!

-Che?

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Piazza San Marco, "por" favore!

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-Va bene!

-Si, grazie!

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'Here we are, mate. Venice Central.'

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'Tourist Central by the looks on't.'

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Oh, crikey!

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What a heaving mass, Kingy!

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Busy, innit?

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'You know what, mate? It was lovely in the gondola.

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'But these crowds aren't what I came to Venice for.'

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Listen, let's stop, take stock,

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-and go and find the REAL Venice.

-Yeah!

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'This is more like it, dude! There's barely a soul around.'

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This is the real Venice. It's where real people live.

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I mean, look at this.

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This is virtually peak holiday season, and there's hardly anybody on the "stweets".

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'Perfect! And I bet that somewhere round here,

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'we'll find the ideal place for our first Italian cook.'

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'We're doing focaccia, a classic Italian bread.

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'And the great thing about focaccia

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'is that it's the least amount of work...'

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'For the most amount of pleasure. What a treat!'

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This is the real Venice.

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And, actually, we're cheating a bit

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-cos focaccia is not a Venetian dish.

-No.

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It's from Liguria.

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It is. But we knew that!

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Yeah, I mean, after all, you don't have to go to Hamburg to make a hamburger, do you?

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-No, you don't.

-You don't!

-No, there's loads of them everywhere.

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Listen.

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WHISTLING

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Everyone whistles in Venice, don't they?

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-Should we get cooking?

-We shall.

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-This is the real easy focaccia.

-This is...

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WHISTLING

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DAVE WHISTLES

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Here, don't sing the Cornetto theme!

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SIMON LAUGHS

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'Step uno.

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'Add a sachet of yeast...'

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'It doesn't have to be the German one, but we had some left over.'

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'..to a bowl of plain flour.

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'Next, a teaspoon of salt

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'and a teaspoon of sugar to activate the yeast.'

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'But you know all that. It's a basic dough.

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'The secret of focaccia dough...'

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'Is olive oil. Pour two tablespoons into warm water.'

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-The weapon of choice.

-Thank you.

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'Add to the dry goods and mix.'

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-Hey, it's a noisy spot, in't it?

-It is.

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They're all work boats.

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So, now, it's time to get your hands in it.

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Once it's formed a nice ball of dough,

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what we're going to do is knock seven bells of Venice out of it.

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-Yes.

-And what that does, it smoothes the dough out,

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but it also activates the gluten in the flour.

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And the activated gluten makes it bouncy bread.

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So, let's activate our lean, mean, Geordie kneading machine.

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Crack on, old love!

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And, remember, when you bake bread, the softer the dough,

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the better the bread.

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And you really want to knead like this for about a good five minutes.

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'Once kneaded, cover with cling film and leave to rise in a warm place.

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'Venice will do nicely!'

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-Shall we go for a whistle?

-We might as well.

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HE WHISTLES

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Lo and behold! Look at that.

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Pass us the oil, mate.

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'Oil a shallow baking tray...'

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'And, using your knuckles, spread the dough to fill it.'

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-Kingy?

-What, mate?

-Is this one of the best things you've ever done?

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Standing in Venice, making focaccia?

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It's fantastic. I love Italy!

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-Italian is in your soul, isn't it?

-It is, yeah.

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What's your dream?

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Me dream is to have a citrus garden and an olive grove,

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and I want to sit with my grandchildren, sucking oranges.

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That's what I want to do.

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That's it. Very simple.

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It's just getting there's killing us.

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'Well, my dream's getting this focaccia finished

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-'and getting it down me.'

-'Was I getting carried away there?'

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'The dough needs another rest,

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'so we'll pop it under our baroque Venetian bureau,

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'and leave it for half an hour.

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'And since this is a bake which lends itself to sightseeing...'

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'Time for a little wander.'

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'You know what, Si? Italian cooking is so regional,

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'that some would say our focaccia has no place in Venice.

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'They are a little parochial, dude, but let's face it,

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'Italian food's gone global.'

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'Yeah. It belongs to the world now.

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'We're kind of bringing it home.'

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'And what finer place to bring it home than to this gorgeous city?'

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'And it looks as if our whistling workman's off home, too.'

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-Ciao!

-Ciao!

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'Good. Means we can actually concentrate on the bread.'

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-Look at this little lovely!

-Beautiful.

-Oh, marvellous!

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'Now, focaccia isn't focaccia without rosemary.'

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'So, chop up two tablespoons of rosemary leaves very finely.'

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'Then, get stuck into the dough with the famous two finger stab.'

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All those holes, they're going to hold the oil,

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salt and rosemary bits.

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Look at that! Isn't that nice?

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Black pepper.

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And sea salt flakes.

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I love this cos the sea salt is just like crystals on the top.

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Beautiful.

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You need about three tablespoons of olive oil,

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but, basically, just slosh it on.

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So, a few sprigs of rosemary on the top, like so.

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All we need to do now is to pop this into a preheated oven,

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a hot one, about 200-220 degrees Celsius for about 20 minutes

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till it's golden and crispy.

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Well, we could if we had an oven, you see, because in Italy,

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you can't cook in a public space with a gas cylinder and said oven.

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Cos otherwise, you get into loads of bother. So...

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you've got to have a fire officer there

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to ensure that two leery Northerners don't actually burn down the city.

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So therefore, we need to find a nearby hostelry

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who'll have available the hospitality of their oven.

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Yes. In the absence of a fire safety officer.

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-Andiamo!

-That way. Over the bridge.

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# A te, o cara

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# Amore talora

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# Amore talora

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# Mi guido

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# Furtivo

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# E in pianto

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# Or mi guida

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# A te d'accanto... #

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'Assuming that the journey from where your focaccia has been rising

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'to your preheated oven is shorter than ours...'

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Buon giorno!

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'this really is one of the most simple

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'and simply satisfying bread recipes we've cooked so far.'

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-Ciao!

-Ciao!

-Ciao!

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'And it only needs 20 mins in a hot oven.'

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Ah! Perfetto! Grazie!

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That'll give us just time to have a little "expresso" by the canal side.

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-Oh, yes!

-Heaven!

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Pretty romantic, Venice, isn't it, you know?

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Pity we're, like, with each other.

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Get off!

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'Ah, come on, Kingy! Italian is the language of love.

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'Amore! Maybe learning a few phrases will help.'

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"Cosa?" "Che cosa?"

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-"Si."

-"Si."

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-"Occupa."

-"Occupa."

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"The toilet is occupied."

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What's "my focaccia is about to catch fire"?

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'Good point. Good point.'

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Look at that, mate!

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You cannot knock that, can you?

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Oh, it looks like it just got out the catalogue.

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That is proper...

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..super delish focaccia.

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Happy Venetian holidays!

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Not half!

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Oh, hey!

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Man, that's mega!

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It's the easiest thing in the world to make.

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And the texture, the olive oil in the mix...

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superb.

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One of the good things about focaccia is because of the oil,

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wrap this in foil when it's cold,

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and it's going to last for about a week.

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And for your breakfast, just take a slice off, split it,

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fill it with your filling of choice, and every time you take a bite,

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you're going to be back in Venice.

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'What a day, Kingy!

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'If Venice is the shape of things to come, Italy's going to be a corker.'

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Bellissimo, dude! Bellissimo!

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'It's the day I get to see my big sis.'

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'How long has Ginny been living over here, now?'

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'About 15 years, ever since she took early retirement.

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'She's pretty well Tuscan now.'

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'Tuscany is quintessential Italy.

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'Landscape, culture, art, food. Man, it's got the lot.'

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'Including the Italian branch of the King family!'

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'Right, we're here!

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'I can't wait to see her, man. I haven't seen her for ages!'

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I heard the motorbikes! I heard the motorbikes!

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So how are you doing?

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-Oh, God!

-God! It's so good to see you!

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Oh, I've missed you!

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-Hey!

-Hey! Hello!

-The good-looking part of the King family.

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'Now, we are not actually cooking at Ginny's place, are we, Si?'

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'No, mate, us Kingies are good friends with a nearby family called the Peruzzis.

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'And we're going to go there later.'

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'I could do with a biker's coffee break first though.'

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I'm with the Kingies, just south of Florence,

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drinking possibly some of the best coffee you can ever find.

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What have you got lined up for us?

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Basically, what we're doing is, we're going to go down

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to the Peruzzi family's farm-cum-villa/villa,

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and we're just going to have a big dinner.

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There's not one course that we're going to have

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that isn't fundamentally, traditionally Tuscan.

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The Peruzzis live about 30km north of Ginny's place,

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just outside Florence. That's where we're heading.

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So we're following Ginny, right?

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Yeah, follow that car, dude.

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'I have to report I no longer have a visual on our kid.'

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'She's gone native with her driving.'

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'Not to worry, that's what sat navs are for.'

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'So an authentic Tuscan feast in our honour.

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-'This is some privilege, Kingy.'

-'I know, mate.

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'But we're cooking one of the dishes.

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'I'm feeling the pressure here.

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'Before we cook though, I've got to go and see Gino, or Babbo to me.'

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'Your Italian Grandpapa.'

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'Si.

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'Babbo is an affectionate term for Dad.

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'He's the head of the Peruzzi family.

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'He's 96-years-old and he's as Tuscan as they come.'

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La zucca fiorentina.

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'I want to pay my respects but, as always,

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'there's a bit of a language barrier.'

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-Si!

-Si, Babbo, si.

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Si! La zucca fiorentina.

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This is so frustrating.

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'Babbo's garden is Tuscany on a plate.

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'Fantastic ingredients, grown the time-honoured way.'

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Oh!

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'And it's this amazing produce that gets served on the Peruzzi table

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'night after night.'

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-It's not possible to get them that size!

-Quello?

-That one!

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One of the problems with Gino and I and...

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I mean, how long have I known Gino now?

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He's been my Italian grandfather now for...15 years.

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HE LAUGHS

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And it drives him absolutely insane that I can't speak fluent Italian.

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-Si.

-Si, Babbo, si.

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What do you think Gino is going to make of our cooking?

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I think he's going to have a right laugh!

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Dove si puo fare o mangiare un pomodoro o un'insalata cosi. Non e possibile!

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Insalata cosi? Io voglio!

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Perfecto. Give me a kiss.

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-Madonna!

-Madonna!

-Roba da lavarsi.

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HE LAUGHS

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'He's not wrong, you know, mate.'

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'Well, let's not disappoint him.

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'I think it's time to introduce our next cook through...

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'The medium of song.'

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# When the moon hits the sky

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# Like a big pizza pie

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# That's stromboli. #

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# Sleigh bells ring

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# Children sing

0:15:300:15:32

# That's stromboli! #

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'While the Peruzzi family prepare a traditional Tuscan summer feast,

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'we're going dead contemporary with an American-inspired twist

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'on the pizza called the stromboli.'

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'After all, you can't come to Italy without cooking a pizza.'

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'So let's crack on.'

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'Mix yeast, semolina flour,

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'salt and sugar.

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'Pour two tablespoons of olive oil into warm water

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'and add to the bowl.'

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OK, and just stir it round

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until it starts to combine.

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'Semolina isn't used much in Britain nowadays.

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'But it's highly regarded in Italy

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'and gives a crisp, crunchy texture.'

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'But you may need to add extra water, cos it soaks up moisture.'

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Semolina in fact eats moisture like a Geordie eats cooked pork products.

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-Here goes...

-Man!

-Munchie time for Geordie.

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-It never fails to...entertain me!

-Right. Get your hands in it...

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and form a dough ball.

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That looks good, mate.

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'Knead vigorously for five minutes or so to make the dough elastic.'

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Now, it is said - the legend of the stromboli -

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it was invented in America,

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in an American sandwich shop.

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The sandwich shop was owned by an Italian called Nat Romano.

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Romano.

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-And he made his living selling hoagies and sandwiches.

-Yeah.

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One day, he is to do this crazy kind of rolled-up pizza.

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Somebody came to his shop and said,

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"Eh, Nat, what do you call that thing?"

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And Nat said, "I don't know."

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Suddenly, he says, "Hey, have you read in the paper?

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"Ingrid Bergman, she's having an affair with Roberto Rossellini."

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Oh-i-oh. Oh-oh-i-oh.

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"On the Island of Stromboli

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"whilst making the film Stromboli."

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And then he said, "Nat,

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"why don't you call it a Stromboli?"

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It may be cobblers, but it's a good story.

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Tuscan folk are so particular about their food.

0:17:300:17:34

But it's like the Peruzzis.

0:17:340:17:35

This is their campo and Gino is SO particular about his food

0:17:350:17:40

that if it doesn't come off his campo,

0:17:400:17:42

where he can kill it, cook it, grow it, drink it...

0:17:420:17:46

he don't like it!

0:17:460:17:47

So stromboli, you know,

0:17:470:17:50

do try this one at home.

0:17:500:17:51

Even if their expressions round the table may be a little bit aghast.

0:17:510:17:56

Now, we put that into the proving bowl.

0:17:560:17:58

Cover up.

0:18:000:18:02

Just for the dust more than anything else.

0:18:020:18:04

'Cover your dough with cling film and leave for an hour to prove.'

0:18:040:18:09

'Giving us time for the creation of the sauce.'

0:18:090:18:12

'Which starts with the ceremonial chopping of onions and garlic.'

0:18:120:18:17

The garlic goes in. Now, really, really take care not to burn this.

0:18:170:18:21

Look at the colour of that oil.

0:18:210:18:23

It's greener than a kilo of processed newts!

0:18:230:18:26

These are just good tinned tomatoes.

0:18:260:18:28

Now, we can get some heat under this now.

0:18:280:18:31

It would help if we would manage to get some passata off Gino.

0:18:310:18:34

-Seen his tomatoes?

-Oh, He was so proud of them, wasn't he?

0:18:340:18:37

'Add about a tablespoon of oregano for flavour

0:18:370:18:40

'and a pinch of sugar to balance the acidity from the tomatoes.'

0:18:400:18:43

'And season to taste.'

0:18:430:18:46

I think if we leave that another minute or so,

0:18:460:18:47

-I think that'll be spot on.

-Si!

0:18:470:18:49

Now, take this out and just knock it back slightly.

0:18:510:18:54

And I've got an oven tray. I'm just going to oil this.

0:18:550:18:58

Just massage the oil into the tray...

0:18:580:19:01

..as if it was lotion

0:19:030:19:05

into Isabella Rossellini's back.

0:19:050:19:07

And she's invited you down to her villa in Portofino,

0:19:070:19:10

where her yacht is, just for a few weeks.

0:19:100:19:14

She's invited Placido Domingo to sing in the evening.

0:19:140:19:19

Whilst we're there gazing, gazing over the Mediterranean Sea.

0:19:200:19:24

Just a bit will do.

0:19:280:19:29

Si. Now, from the centre of the dough, just start to push it out.

0:19:320:19:37

What I'm going to do is use that as a template really for...

0:19:370:19:40

It's like making a Swiss roll.

0:19:400:19:42

-Now, the build.

-Excellent.

0:19:420:19:44

Shall we?

0:19:440:19:45

Yeah.

0:19:450:19:46

First off, start with your tomatoes

0:19:460:19:48

and just leave about two centimetres all the way around.

0:19:480:19:51

'Now, a stromboli can be veggie.

0:19:530:19:56

'Tomatoes, cheese and mushrooms, for example.

0:19:560:19:58

'But in meat-loving Tuscany,

0:19:580:20:00

'we're adding the finest wafer-thin prosciutto.'

0:20:000:20:03

Look at these buffalo mozzarella. Slice this.

0:20:030:20:06

Look at that!

0:20:060:20:09

Mm... Mate!

0:20:090:20:10

The mozzarella.

0:20:100:20:12

I can imagine, when this is unrolled,

0:20:140:20:16

it's going to be stringy, unctuous -

0:20:160:20:18

as tasty as a tasty thing could possibly be.

0:20:180:20:22

And, finally, the one thing that has come from Babbo's wonderful garden - fresh basil.

0:20:220:20:27

Pray that Gino gets a bit with basil in and when he asks about the basil, "It was yours, Gino."

0:20:270:20:32

'Tuck in the ends of your stromboli to keep the flavours within

0:20:330:20:36

'and then roll lengthways.'

0:20:360:20:38

'Massage with olive oil, season and leave to rest once again.'

0:20:380:20:42

# When I was just a little girl... #

0:20:450:20:49

'Then, as your well-to-do Tuscan guests tuck into their antipasti,

0:20:490:20:52

'into the Tuscan wood-burning oven

0:20:520:20:54

'carefully place your Italian- American rolled-up pizza and pray.'

0:20:540:21:00

# ..Que sera, sera... #

0:21:000:21:03

'Not a bad view from the Peruzzi villa, is it, Kingy?'

0:21:030:21:07

'I've seen worse, Duke.'

0:21:070:21:08

# ..The future's not ours to see

0:21:080:21:10

# Que sera, sera

0:21:100:21:13

# What will be will be. #

0:21:130:21:16

-What a table, eh?

-Well, that's a reception.

-Isn't it?

0:21:160:21:18

THEY CHEER

0:21:180:21:22

HE SPEAKS IN ITALIAN

0:21:270:21:30

'I don't know what that was all about, Dave,

0:21:360:21:38

'but it's the moment of truth for the stromboli.'

0:21:380:21:41

-I hope it's all right.

-Eh, Fat Tony!

0:21:410:21:43

'Fat Tony's bound to like it.'

0:21:430:21:46

-It looks like the flag of Italy.

-Yes.

0:21:460:21:49

-Which is quite appropriate as it's the 150th birthday.

-150th birthday.

0:21:490:21:55

THEY TALK IN ITALIAN

0:21:550:22:00

'Blimey, Dave, first Babbo, now I can't understand my own sister.'

0:22:000:22:05

'I think that means she likes our stromboli, Kingy.'

0:22:050:22:08

'Blimey, I'd best have another. This could be a long night.'

0:22:080:22:12

'Mornin', Dave. What a great night with our Ginny, eh?'

0:22:230:22:26

'Oh, it was ace. A slice of the real Tuscany. And today...'

0:22:260:22:29

'We've got to get to Turin.

0:22:290:22:31

# Nessun Dorma... #

0:22:330:22:37

'Cometh Pavarotti by the sound of it.'

0:22:370:22:39

'Well, you can't do Italy without Nessun Dorma, can you?

0:22:390:22:42

'It'd be rude!'

0:22:420:22:44

# Tu pure o Principessa

0:22:440:22:49

-# Nella tua...#

-Look at all those flags!

0:22:490:22:51

They're everywhere, aren't they? It's fantastic!

0:22:510:22:55

# ..Guardi le stelle... #

0:22:550:22:58

'Which way is the Parliament Square, Si?'

0:22:580:23:00

'Take a right, dude, take a right.'

0:23:000:23:02

# ..D'amore... #

0:23:020:23:04

'And so, on a scorching afternoon in this elegant city of Turin,

0:23:040:23:09

'it's time for us to pay our tribute to Italy.'

0:23:090:23:12

'And cook an anniversary Torta Gianduja,

0:23:120:23:16

'a chocolate cake infused with hazelnuts.'

0:23:160:23:20

Who in their right mind

0:23:210:23:23

cooks a chocolate cake at 40 degrees Celsius?!

0:23:230:23:26

Look, we can and we are.

0:23:260:23:28

The process is as follows...

0:23:280:23:30

Step one, for goodness' sake,

0:23:300:23:31

as quickly as possible before it melts anyway, get butter and...

0:23:310:23:34

Look at how the butter's presented here!

0:23:340:23:36

There's even rivets on your butter packet.

0:23:360:23:39

'Put the butter into a bowl over a low heat,

0:23:390:23:42

'retaining a knob for greasing purposes.

0:23:420:23:44

'Then add 200 grams of dark chocolate.'

0:23:440:23:48

'Meanwhile, separate six eggs.'

0:23:480:23:50

# Six eggs in the fountain...

0:23:500:23:53

# Will bring you happiness... #

0:23:530:23:56

Oh, this is melting quite quickly. Funny, that.

0:23:560:23:59

Whoo!

0:23:590:24:01

Here we stand in that famous square in Turin,

0:24:010:24:04

where the unification of Italy

0:24:040:24:07

became the culmination of an impossible dream.

0:24:070:24:09

And inside that building there,

0:24:090:24:11

that's where the first Italian parliament sat.

0:24:110:24:14

That's where Garibaldi's dreams come true.

0:24:140:24:17

'Uh-oh! It's the carabinieri!

0:24:170:24:19

'Are we allowed to use this little stove outdoors?'

0:24:190:24:21

'Dunno, just keep on cooking. Don't attract their attention.

0:24:210:24:24

'Say nowt.'

0:24:240:24:26

OK, so in this bowl, look, I've got six egg yolks...

0:24:260:24:30

..and six egg whites.

0:24:310:24:33

We add 200 Gs...

0:24:330:24:36

..of sugar to the egg yolks,

0:24:370:24:39

and whisk until it becomes creamy and light.

0:24:390:24:43

Why couldn't we make an ice cream?

0:24:430:24:45

I mean, the ice cream is fantastic here.

0:24:450:24:47

It's lovely this Torta, man, it's a nice cake!

0:24:470:24:50

I know it's lovely! But it's hot!

0:24:500:24:52

I know, but look, you wouldn't want...

0:24:520:24:54

What if it rained?

0:24:540:24:55

What if we were over in Finland and it was minus 25

0:24:550:24:57

and we couldn't get the butter to melt for love nor money?

0:24:570:24:59

-We've done that.

-I know.

0:24:590:25:01

'Into the melted butter and chocolate,

0:25:010:25:03

'add 200 grams of ground roasted hazelnuts.'

0:25:030:25:06

'Come on, cameraman, focus on Dave's nuts, please.'

0:25:060:25:09

It makes kind of the most wonderful, kind of praline, doesn't it?

0:25:090:25:14

Imagine that, a praline-based chocolate cake.

0:25:140:25:17

Whoa!

0:25:170:25:19

'Into the egg yolks and sugar,

0:25:190:25:21

'add about three tablespoons of amaretto.'

0:25:210:25:23

Now...

0:25:230:25:26

This is six egg whites,

0:25:260:25:27

and you need to whisk said six egg whites to stiff peaks...

0:25:270:25:30

-DAVE SNIGGERS

-..in the heat.

0:25:300:25:31

He'll be seven stone three by the time those are stiff.

0:25:310:25:34

SI CHUCKLES

0:25:340:25:36

'Now add the egg yolk, sugar and amaretto mix

0:25:360:25:38

'to the cooled chocolate sauce.'

0:25:380:25:40

Look at the colours of that, hey.

0:25:400:25:42

-HE SIGHS

-Whoa...

0:25:420:25:45

Like God's Catherine wheel.

0:25:450:25:47

This even looks good before you make it.

0:25:470:25:50

Ah, well done, Hercule!

0:25:500:25:51

Look at that.

0:25:510:25:52

-Now that is a stiff peak.

-Stiffer than Shergar's front paw.

0:25:520:25:57

Right.

0:25:570:25:58

Now we fold the egg whites in a customary fashion

0:25:580:26:00

with a steel implement, into the cioccolato nutacaco.

0:26:000:26:04

Cioccolato nutacaco? What in God's name does that mean?

0:26:040:26:08

-Oh, I've had bloody trouble with this language.

-Yeah, well, you know, you tried.

0:26:080:26:11

The director'll say. "It's Piedmonte,"

0:26:110:26:15

some things get through, "Gianduio."

0:26:150:26:17

-It's not por favor, it's "po pavoire..."

-Po...

-I'm trying!

0:26:170:26:21

You know what I mean?

0:26:210:26:22

'Fold in the egg whites.'

0:26:220:26:24

This is going to rise up.

0:26:240:26:27

Rise up like the Italians and claim unification.

0:26:270:26:31

We dedicate this cake to Garibaldi.

0:26:310:26:33

You are more than just a biscuit.

0:26:330:26:36

I mean, we'd have to say that, we're outside the parliament.

0:26:360:26:39

'With the mix ready, it's time to grease our tin.'

0:26:390:26:43

And pour in the batter.

0:26:430:26:45

Whoa!

0:26:450:26:47

Don't you want to, don't you?

0:26:470:26:49

Oooh...

0:26:490:26:50

'As we mentioned before, in Italy,

0:26:500:26:53

'we're not allowed to use a gas-fired oven in a public place

0:26:530:26:55

'without a fire officer present.'

0:26:550:26:57

'So off we go again in search of a friendly neighbourhood restaurant

0:26:570:27:01

'who'll let us use theirs.'

0:27:010:27:02

'Eh, mate, while we're waiting,

0:27:030:27:06

'you know it's really hot, and we're in Italy,

0:27:060:27:09

'and we've not had one yet.'

0:27:090:27:11

'Yeah...?'

0:27:110:27:12

Oh, this is lovely, I can feel it going all the way down.

0:27:120:27:15

Ice cream on a hot day.

0:27:150:27:16

Oh, can you whack it? I don't think so!

0:27:160:27:20

-'And before you can say...'

-'Gianduja...'

0:27:220:27:25

'..our cake has risen.'

0:27:250:27:27

Look at the nuts on that.

0:27:270:27:29

-Thanks very much!

-HE LAUGHS

0:27:290:27:32

-'Smother your creation in the finest gangooja available.'

-'Gianduja.'

0:27:320:27:35

'As if this cake wasn't already loaded with Piedmont nut power,

0:27:370:27:40

we're going to decorate it with whole roasted hazelnuts.'

0:27:400:27:43

Look at that.

0:27:450:27:46

Fabulous.

0:27:460:27:48

'And since we've baked this cake in honour of Italy's 150th anniversary,

0:27:480:27:53

'I am going to take my cue from the city of Turin,

0:27:530:27:55

'and bedeck it in the Italian Tricolore.'

0:27:550:27:58

'Are you sure about that, Dave?'

0:27:580:28:00

Look at that, it's like Garibaldi's hat.

0:28:000:28:02

'Now, we can't fit 150 candles on this cake,

0:28:020:28:05

'so to give it some Italian pizzazz...'

0:28:050:28:08

'We've gone for sparklers.'

0:28:080:28:10

DAVE HUMS A TUNE

0:28:100:28:15

'Come on, Kingy, let's parade our cake with pride.'

0:28:190:28:23

'Oh, God...'

0:28:230:28:24

'And before you ask, we have checked with the fire department,

0:28:240:28:27

'who are so anti-ovens, and this is fine.'

0:28:270:28:30

ITALIAN OPERA MUSIC

0:28:300:28:35

'But another Italian health and safety clause

0:28:370:28:39

'means that we aren't allowed to offer it for public consumption.'

0:28:390:28:43

'Looks like it's just you and me then, Buster.'

0:28:430:28:46

D'you know what? Turin's been fantastic, hasn't it?

0:28:580:29:01

Italy's been fantastic.

0:29:030:29:05

-Well, vive la Italia.

-Hey!

0:29:050:29:07

Gina Lollobrigida.

0:29:070:29:09

It's the sixth country of the journey and the Bikers have made it as far as southern Europe - Italy to be precise. Starting in Venice, the Bikers have to abandon their bikes in favour of a more elegant form of transport - the gondola - but that doesn't stop them cooking. By the side of a canal, they bake a classic focaccia with rosemary.

It's not long before they are back on the road again, making a dash for Turin to help celebrate Italy's 150th birthday. In between, they cook a stromboli - an American-style rolled-up pizza - and catch up with Si's sister who lives in Tuscany, visiting old friends at their weekend retreat for a Tuscan feast. World-class food, stunning scenery and fantastic people!