Italy

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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.

0:00:17 > 0:00:19'So far, the baking's been amazing.'

0:00:19 > 0:00:21That's wonderful!

0:00:22 > 0:00:24Oh, that's superb!

0:00:24 > 0:00:26'And that's only Northern Europe.'

0:00:26 > 0:00:29'Now, we turn our attention to the South.'

0:00:29 > 0:00:31'And, first up, it's Italy.'

0:00:33 > 0:00:36'We'll be on the lookout for some inspirational baking.

0:00:38 > 0:00:40'We're really on a roll now.'

0:00:40 > 0:00:41'After Italy...'

0:00:41 > 0:00:44'We've only got two countries to go. France...'

0:00:44 > 0:00:45C'est magnifique!

0:00:47 > 0:00:49'..and, finally, Spain.'

0:00:49 > 0:00:53They love you more than you'll ever know!

0:00:53 > 0:00:56'We're still on a mission to find some of the world's very best bakers...'

0:00:56 > 0:00:58'So they can teach us a thing or two.'

0:00:58 > 0:01:00'So get set, because it's time for the next leg

0:01:00 > 0:01:02'of our spectacular Bakeation.'

0:01:10 > 0:01:14# Volare... #

0:01:14 > 0:01:15'Italy.

0:01:15 > 0:01:17'The home of beauty, art,

0:01:17 > 0:01:18'culture

0:01:18 > 0:01:19'and legendary food.'

0:01:19 > 0:01:21# ..Cantare... #

0:01:21 > 0:01:23'Our Italian Bakeation

0:01:23 > 0:01:25'begins in a magical place,

0:01:25 > 0:01:27'where the roads are made of water.'

0:01:28 > 0:01:31# ..Nel blu dipinto di blu... #

0:01:31 > 0:01:33'And you can't take a motorbike on water...'

0:01:33 > 0:01:37'So we've taken a boat.'

0:01:37 > 0:01:39Mate, we're finally here.

0:01:39 > 0:01:42Venice, the floating jewel in Italy's crown.

0:01:42 > 0:01:46Well, simply put, Venice is the most beautiful city on the planet.

0:01:46 > 0:01:48But it's dead weird because we've had to abandon the motorbikes

0:01:48 > 0:01:51outside the city walls.

0:01:51 > 0:01:53From now on, it's all walking and water.

0:01:55 > 0:01:57'Now, we all know Italy is famous for its food,

0:01:57 > 0:01:58'but other than pizza,

0:01:58 > 0:02:02'a lot of its baking has slipped under the radar.'

0:02:02 > 0:02:06'And, as much as we'd like to, we can't travel across the country making nothing but pizza.

0:02:06 > 0:02:11'So, we're biking from region to region in search of Italy's secret baking.

0:02:11 > 0:02:14'We'll be making focaccia here in Venice,

0:02:14 > 0:02:16'which is more controversial than it sounds.'

0:02:16 > 0:02:20'Tracking down a rare Italian pie in EmiliaRomagna.'

0:02:20 > 0:02:21'Italians make pie?'

0:02:21 > 0:02:24- ITALIAN ACCENT:- 'Oh, well, it's got a pasta in it, but it's a pie!'

0:02:24 > 0:02:28'And in Piedmont, we'll be going nuts for chocolate.'

0:02:28 > 0:02:30What more can you ask for?

0:02:30 > 0:02:33But it's weird, because for weeks now, we've been in Northern Europe.

0:02:33 > 0:02:35Now, we're entering Southern Europe.

0:02:35 > 0:02:38There's a change of climate, a change of pace, a change of life.

0:02:38 > 0:02:39It's quite...

0:02:39 > 0:02:42- It hits you like a ton of bricks, doesn't it?- Ah, it's fabulous, mate!

0:02:42 > 0:02:43'Of course, the truth is,

0:02:43 > 0:02:46'we can't have an Italian Bakeation without a pizza.'

0:02:46 > 0:02:51'But our rolled-up version taps into the Italian-American vibe.'

0:02:51 > 0:02:55'And we're going to serve it at an authentic Tuscan feast...'

0:02:55 > 0:02:58'Hosted by my big sister, Ginny.'

0:02:58 > 0:03:00But what a marvellous time to be in Italy!

0:03:00 > 0:03:02150th birthday!

0:03:02 > 0:03:05BOTH: # Happy birthday to you

0:03:05 > 0:03:08# Happy birthday to you. #

0:03:08 > 0:03:12150 years since the unification of Italy.

0:03:12 > 0:03:16Yes, it's been 150 years that Italy has existed as we know it.

0:03:16 > 0:03:20It all started in Turin with the first Italian parliament.

0:03:20 > 0:03:22Now, I think we should go to Turin

0:03:22 > 0:03:25and bake them a very, very appropriate birthday cake.

0:03:25 > 0:03:27I think that's a good plan, dude.

0:03:27 > 0:03:30There is an ulterior motive other than a cake, however.

0:03:31 > 0:03:35Turin, on top of the Fiat building, has a racetrack.

0:03:36 > 0:03:38'It's a true petrolhead's dream!'

0:03:38 > 0:03:43'They're letting us go where only Michael Caine in The Italian Job has been before.'

0:03:43 > 0:03:46This is going to be a wonderful trip.

0:03:46 > 0:03:47Oh, by the way...

0:03:47 > 0:03:48- Paolo!- Che?

0:03:48 > 0:03:51Piazza San Marco, "por" favore!

0:03:51 > 0:03:52- Va bene!- Si, grazie!

0:03:57 > 0:03:59'You know what, Dave?

0:03:59 > 0:04:01'Looking at Venice, it doesn't seem to make sense

0:04:01 > 0:04:03'that Italy's only 150 years old.'

0:04:03 > 0:04:06'Well, according to the old t'"internetto"

0:04:06 > 0:04:11'Italy was only united in 1861. That's when all the independent states,

0:04:11 > 0:04:15'including Venice, were brought together by the great hero, Garibaldi.'

0:04:15 > 0:04:19'Garibaldi? The biscuit one?

0:04:19 > 0:04:21'He found time to unite a country?'

0:04:21 > 0:04:23'The biscuit was named AFTER him, Kingy!'

0:04:24 > 0:04:25'Oh.'

0:04:25 > 0:04:28'Here we are, mate. Venice Central.'

0:04:28 > 0:04:30'Tourist Central by the looks on't.'

0:04:30 > 0:04:31Oh, crikey!

0:04:31 > 0:04:33What a heaving mass, Kingy!

0:04:33 > 0:04:34Busy, innit?

0:04:35 > 0:04:40'You know what, mate? It was lovely in the gondola.

0:04:40 > 0:04:43'But these crowds aren't what I came to Venice for.'

0:04:45 > 0:04:48Listen, let's stop, take stock,

0:04:48 > 0:04:52- and go and find the REAL Venice. - Yeah!

0:04:59 > 0:05:01'This is more like it, dude! There's barely a soul around.'

0:05:01 > 0:05:05This is the real Venice. It's where real people live.

0:05:07 > 0:05:08I mean, look at this.

0:05:08 > 0:05:13This is virtually peak holiday season, and there's hardly anybody on the "stweets".

0:05:13 > 0:05:16'Perfect! And I bet that somewhere round here,

0:05:16 > 0:05:20'we'll find the ideal place for our first Italian cook.'

0:05:20 > 0:05:22'We're doing focaccia, a classic Italian bread.

0:05:22 > 0:05:24'And the great thing about focaccia

0:05:24 > 0:05:26'is that it's the least amount of work...'

0:05:26 > 0:05:30'For the most amount of pleasure. What a treat!'

0:05:30 > 0:05:32This is the real Venice.

0:05:32 > 0:05:33And, actually, we're cheating a bit

0:05:33 > 0:05:36- cos focaccia is not a Venetian dish. - No.

0:05:36 > 0:05:37It's from Liguria.

0:05:37 > 0:05:38It is. But we knew that!

0:05:38 > 0:05:42Yeah, I mean, after all, you don't have to go to Hamburg to make a hamburger, do you?

0:05:42 > 0:05:45- No, you don't.- You don't!- No, there's loads of them everywhere.

0:05:45 > 0:05:46Listen.

0:05:46 > 0:05:48WHISTLING

0:05:48 > 0:05:52Everyone whistles in Venice, don't they?

0:05:52 > 0:05:53- Should we get cooking?- We shall.

0:05:53 > 0:05:56- This is the real easy focaccia.- This is...

0:05:56 > 0:05:57WHISTLING

0:05:58 > 0:06:01DAVE WHISTLES

0:06:01 > 0:06:04Here, don't sing the Cornetto theme!

0:06:04 > 0:06:05SIMON LAUGHS

0:06:05 > 0:06:07'Step uno.

0:06:07 > 0:06:09'Add a sachet of yeast...'

0:06:09 > 0:06:12'It doesn't have to be the German one, but we had some left over.'

0:06:12 > 0:06:14'..to a bowl of plain flour.

0:06:14 > 0:06:16'Next, a teaspoon of salt

0:06:16 > 0:06:19'and a teaspoon of sugar to activate the yeast.'

0:06:19 > 0:06:22'But you know all that. It's a basic dough.

0:06:22 > 0:06:24'The secret of focaccia dough...'

0:06:24 > 0:06:28'Is olive oil. Pour two tablespoons into warm water.'

0:06:28 > 0:06:29- The weapon of choice.- Thank you.

0:06:29 > 0:06:32'Add to the dry goods and mix.'

0:06:33 > 0:06:36- Hey, it's a noisy spot, in't it? - It is.

0:06:36 > 0:06:37They're all work boats.

0:06:37 > 0:06:41So, now, it's time to get your hands in it.

0:06:41 > 0:06:45Once it's formed a nice ball of dough,

0:06:45 > 0:06:49what we're going to do is knock seven bells of Venice out of it.

0:06:49 > 0:06:52- Yes.- And what that does, it smoothes the dough out,

0:06:52 > 0:06:55but it also activates the gluten in the flour.

0:06:55 > 0:06:58And the activated gluten makes it bouncy bread.

0:06:58 > 0:07:01So, let's activate our lean, mean, Geordie kneading machine.

0:07:01 > 0:07:04Crack on, old love!

0:07:04 > 0:07:06And, remember, when you bake bread, the softer the dough,

0:07:06 > 0:07:08the better the bread.

0:07:08 > 0:07:11And you really want to knead like this for about a good five minutes.

0:07:13 > 0:07:18'Once kneaded, cover with cling film and leave to rise in a warm place.

0:07:18 > 0:07:20'Venice will do nicely!'

0:07:21 > 0:07:24- Shall we go for a whistle? - We might as well.

0:07:29 > 0:07:32HE WHISTLES

0:07:39 > 0:07:41Lo and behold! Look at that.

0:07:43 > 0:07:45Pass us the oil, mate.

0:07:46 > 0:07:48'Oil a shallow baking tray...'

0:07:48 > 0:07:51'And, using your knuckles, spread the dough to fill it.'

0:07:53 > 0:07:57- Kingy?- What, mate?- Is this one of the best things you've ever done?

0:07:57 > 0:07:58Standing in Venice, making focaccia?

0:07:58 > 0:08:01It's fantastic. I love Italy!

0:08:01 > 0:08:04- Italian is in your soul, isn't it? - It is, yeah.

0:08:04 > 0:08:06What's your dream?

0:08:06 > 0:08:09Me dream is to have a citrus garden and an olive grove,

0:08:09 > 0:08:13and I want to sit with my grandchildren, sucking oranges.

0:08:13 > 0:08:14That's what I want to do.

0:08:14 > 0:08:16That's it. Very simple.

0:08:17 > 0:08:20It's just getting there's killing us.

0:08:20 > 0:08:23'Well, my dream's getting this focaccia finished

0:08:23 > 0:08:26- 'and getting it down me.' - 'Was I getting carried away there?'

0:08:28 > 0:08:30'The dough needs another rest,

0:08:30 > 0:08:32'so we'll pop it under our baroque Venetian bureau,

0:08:32 > 0:08:34'and leave it for half an hour.

0:08:34 > 0:08:38'And since this is a bake which lends itself to sightseeing...'

0:08:38 > 0:08:39'Time for a little wander.'

0:08:40 > 0:08:43'You know what, Si? Italian cooking is so regional,

0:08:43 > 0:08:47'that some would say our focaccia has no place in Venice.

0:08:47 > 0:08:50'They are a little parochial, dude, but let's face it,

0:08:50 > 0:08:52'Italian food's gone global.'

0:08:52 > 0:08:55'Yeah. It belongs to the world now.

0:08:55 > 0:08:57'We're kind of bringing it home.'

0:08:57 > 0:09:01'And what finer place to bring it home than to this gorgeous city?'

0:09:01 > 0:09:05'And it looks as if our whistling workman's off home, too.'

0:09:05 > 0:09:07- Ciao!- Ciao!

0:09:07 > 0:09:10'Good. Means we can actually concentrate on the bread.'

0:09:10 > 0:09:13- Look at this little lovely! - Beautiful.- Oh, marvellous!

0:09:13 > 0:09:16'Now, focaccia isn't focaccia without rosemary.'

0:09:16 > 0:09:21'So, chop up two tablespoons of rosemary leaves very finely.'

0:09:21 > 0:09:25'Then, get stuck into the dough with the famous two finger stab.'

0:09:25 > 0:09:27All those holes, they're going to hold the oil,

0:09:27 > 0:09:30salt and rosemary bits.

0:09:31 > 0:09:32Look at that! Isn't that nice?

0:09:32 > 0:09:34Black pepper.

0:09:36 > 0:09:38And sea salt flakes.

0:09:38 > 0:09:41I love this cos the sea salt is just like crystals on the top.

0:09:41 > 0:09:42Beautiful.

0:09:42 > 0:09:44You need about three tablespoons of olive oil,

0:09:44 > 0:09:47but, basically, just slosh it on.

0:09:47 > 0:09:50So, a few sprigs of rosemary on the top, like so.

0:09:52 > 0:09:54All we need to do now is to pop this into a preheated oven,

0:09:54 > 0:09:58a hot one, about 200-220 degrees Celsius for about 20 minutes

0:09:58 > 0:10:01till it's golden and crispy.

0:10:01 > 0:10:05Well, we could if we had an oven, you see, because in Italy,

0:10:05 > 0:10:08you can't cook in a public space with a gas cylinder and said oven.

0:10:08 > 0:10:11Cos otherwise, you get into loads of bother. So...

0:10:11 > 0:10:12you've got to have a fire officer there

0:10:12 > 0:10:17to ensure that two leery Northerners don't actually burn down the city.

0:10:17 > 0:10:19So therefore, we need to find a nearby hostelry

0:10:19 > 0:10:21who'll have available the hospitality of their oven.

0:10:21 > 0:10:24Yes. In the absence of a fire safety officer.

0:10:24 > 0:10:27- Andiamo!- That way. Over the bridge.

0:10:28 > 0:10:34# A te, o cara

0:10:34 > 0:10:39# Amore talora

0:10:39 > 0:10:43# Amore talora

0:10:43 > 0:10:46# Mi guido

0:10:46 > 0:10:49# Furtivo

0:10:49 > 0:10:54# E in pianto

0:10:56 > 0:10:59# Or mi guida

0:11:01 > 0:11:03# A te d'accanto... #

0:11:03 > 0:11:07'Assuming that the journey from where your focaccia has been rising

0:11:07 > 0:11:09'to your preheated oven is shorter than ours...'

0:11:09 > 0:11:10Buon giorno!

0:11:10 > 0:11:12'this really is one of the most simple

0:11:12 > 0:11:16'and simply satisfying bread recipes we've cooked so far.'

0:11:16 > 0:11:18- Ciao!- Ciao!- Ciao!

0:11:18 > 0:11:20'And it only needs 20 mins in a hot oven.'

0:11:22 > 0:11:24Ah! Perfetto! Grazie!

0:11:24 > 0:11:27That'll give us just time to have a little "expresso" by the canal side.

0:11:27 > 0:11:28- Oh, yes!- Heaven!

0:11:36 > 0:11:38Pretty romantic, Venice, isn't it, you know?

0:11:39 > 0:11:42Pity we're, like, with each other.

0:11:44 > 0:11:46Get off!

0:11:46 > 0:11:49'Ah, come on, Kingy! Italian is the language of love.

0:11:49 > 0:11:52'Amore! Maybe learning a few phrases will help.'

0:11:52 > 0:11:54"Cosa?" "Che cosa?"

0:11:54 > 0:11:56- "Si."- "Si."

0:11:56 > 0:11:58- "Occupa."- "Occupa."

0:11:58 > 0:11:59"The toilet is occupied."

0:11:59 > 0:12:02What's "my focaccia is about to catch fire"?

0:12:02 > 0:12:04'Good point. Good point.'

0:12:07 > 0:12:09Look at that, mate!

0:12:09 > 0:12:10You cannot knock that, can you?

0:12:10 > 0:12:13Oh, it looks like it just got out the catalogue.

0:12:23 > 0:12:25That is proper...

0:12:26 > 0:12:28..super delish focaccia.

0:12:28 > 0:12:30Happy Venetian holidays!

0:12:30 > 0:12:32Not half!

0:12:34 > 0:12:36Oh, hey!

0:12:36 > 0:12:38Man, that's mega!

0:12:38 > 0:12:41It's the easiest thing in the world to make.

0:12:41 > 0:12:44And the texture, the olive oil in the mix...

0:12:44 > 0:12:45superb.

0:12:45 > 0:12:48One of the good things about focaccia is because of the oil,

0:12:48 > 0:12:50wrap this in foil when it's cold,

0:12:50 > 0:12:52and it's going to last for about a week.

0:12:52 > 0:12:55And for your breakfast, just take a slice off, split it,

0:12:55 > 0:12:58fill it with your filling of choice, and every time you take a bite,

0:12:58 > 0:13:01you're going to be back in Venice.

0:13:02 > 0:13:04'What a day, Kingy!

0:13:04 > 0:13:08'If Venice is the shape of things to come, Italy's going to be a corker.'

0:13:08 > 0:13:10Bellissimo, dude! Bellissimo!

0:13:17 > 0:13:18'Day two, and we're back on the bikes.

0:13:20 > 0:13:21'And we've got to crack on

0:13:21 > 0:13:24'because we're due at my sister Ginny's tomorrow.'

0:13:26 > 0:13:28'I know, mate. And they're planning a feast in our honour.

0:13:28 > 0:13:30'Tough gig, this(!)'

0:13:31 > 0:13:33'Our ride today is taking us away from Venice

0:13:33 > 0:13:36'and into the region of EmiliaRomagna.'

0:13:36 > 0:13:39'We're heading to the historic city of Ferrara.'

0:13:42 > 0:13:45'Ferrara's got a pretty serious wall around it, mate.'

0:13:45 > 0:13:47'That's cos before Italy was unified,

0:13:47 > 0:13:49'the city states used to wage war on each other.

0:13:49 > 0:13:53'Round here, the main troublemakers were the Venetians.'

0:13:53 > 0:13:54'And they seemed so nice!

0:13:54 > 0:13:56'Looks like a lovely place, mind.'

0:14:06 > 0:14:08# Ogni volta, ogni volta... #

0:14:08 > 0:14:10'Anyway, the reason we're here is because I've found

0:14:10 > 0:14:14'a weird and wonderful recipe which is unique to the town.'

0:14:14 > 0:14:16'Something refined and exclusive?'

0:14:16 > 0:14:18- 'Pasta pie!'- 'You what? Pasta?'

0:14:18 > 0:14:20'In a PIE?

0:14:20 > 0:14:22'Are you sure that's not a Scottish recipe?

0:14:22 > 0:14:24'They'll put anything in a pie!'

0:14:24 > 0:14:28'It's 100% totally Italian. In fact, I found it in Italy's most famous cookbook.'

0:14:28 > 0:14:31Science In The Kitchen And The Art Of Eating Well,

0:14:31 > 0:14:33by the great Pellegrino Artusi.

0:14:33 > 0:14:35Yeah, he was a bit of a bon viveur.

0:14:35 > 0:14:38He went around and recorded his meals, recipes,

0:14:38 > 0:14:41and the collections have been published in this in 1891.

0:14:41 > 0:14:42Look at that.

0:14:42 > 0:14:44"Pasticcio di Maccheroni".

0:14:44 > 0:14:45It's pasta pie!

0:14:45 > 0:14:47- Back of the net!- I know.

0:14:47 > 0:14:49I mean, who hasn't had, like, lasagne and chips?

0:14:49 > 0:14:50It's wrong but it's right.

0:14:50 > 0:14:54'You know, Si, this book is still found in most Italian homes.'

0:14:55 > 0:14:58'So, this Artusi fella is a kind of Italian Mrs Beeton, then?'

0:14:58 > 0:14:59'Exactly!

0:14:59 > 0:15:01'And having the food of the different regions

0:15:01 > 0:15:04'united in one volume helped bind the new country together.'

0:15:04 > 0:15:08- 'Kind of like eggs in a cake.' - 'You're getting good this, aren't you?'

0:15:08 > 0:15:11'Now, where better to sample Ferrara's famous pie

0:15:11 > 0:15:14'than in Ferrara's best-known bistro?'

0:15:14 > 0:15:15- Federico!- Eh!

0:15:15 > 0:15:17- Al Brindisi!- The Hairy Biker!

0:15:17 > 0:15:18How are you, dude?

0:15:18 > 0:15:21'Owned by the very friendly Federico.'

0:15:21 > 0:15:22- It's good to see you. - Where's the bike?

0:15:22 > 0:15:25Together, together! Come on! Grazie!

0:15:25 > 0:15:26I love him already! He's brilliant!

0:15:26 > 0:15:27So, Fred. Hi.

0:15:27 > 0:15:30You have a big reputation here.

0:15:30 > 0:15:32- Reputation? Good reputation? - Very good reputation.

0:15:32 > 0:15:34Look at that sign.

0:15:34 > 0:15:36Millequattrocento, trentacinque.

0:15:36 > 0:15:40In 1435, the owner of this place,

0:15:40 > 0:15:43"a cuocolina", that would mean "a little drunken boy".

0:15:43 > 0:15:44THEY LAUGH

0:15:44 > 0:15:48Now, I'm a reputation like a little drunken boy!

0:15:48 > 0:15:51Wait to drink with me! Come on!

0:15:51 > 0:15:54So, this is the tenth generation little drunken boy?

0:15:54 > 0:15:56Now, this recipe that Pellegrino Artusi says...

0:15:56 > 0:15:58Pellegrino Artusi?

0:15:58 > 0:16:00The genius of cooking! Wow!

0:16:00 > 0:16:02This is intriguing.

0:16:02 > 0:16:03The "Pasticcio di Maccheroni".

0:16:03 > 0:16:07It's got truffles, sweetbreads, butter, prosciutto, gizzards,

0:16:07 > 0:16:10cockscombs, testicles and unlaid eggs.

0:16:10 > 0:16:12- Unlaid eggs?- I know!

0:16:12 > 0:16:14How do you unlay an egg?

0:16:16 > 0:16:19'Fed's mate, Chicco, is one of the chefs here.

0:16:19 > 0:16:22'He's a local lad, and has agreed to show us how to make

0:16:22 > 0:16:24'his family's version of Ferrera's pasta pie.'

0:16:24 > 0:16:28- Chicco!- Hi, Chicco! Hi! - Oh, fantastic!

0:16:28 > 0:16:30So, is this the pastry, Chicco?

0:16:30 > 0:16:32- Questa e la pasta frolla?- Si, si.

0:16:32 > 0:16:36Chicco don't speak English, but speak Italian very, very quickly. Yeah?

0:16:40 > 0:16:42'Hold on a minute! Italian? Very fast?

0:16:42 > 0:16:44'Ooh, we're going to struggle with that!'

0:16:44 > 0:16:47'Ah, but luckily, our director speaks Italian,

0:16:47 > 0:16:51'and he's offered to put subtitles on to explain what Chicco is saying.

0:16:51 > 0:16:53'How fab's that, dude?

0:16:58 > 0:16:59Put it in the fridge for 20 minutes.

0:16:59 > 0:17:03'Hang on! I smell a rat! I think the director is having a bit of a laugh.'

0:17:03 > 0:17:06'At our expense!'

0:17:17 > 0:17:18Flour and butter, cooked together.

0:17:20 > 0:17:23- Just milk?- Yes. But warm it.

0:17:23 > 0:17:25- Warm milk, yes.- Warm the milk. Yes.

0:17:25 > 0:17:29'Right. Seeing as these subtitles don't seem to be reliable,

0:17:29 > 0:17:32'we'd better tell YOU what's going on.

0:17:32 > 0:17:34'Chicco is making a bechamel sauce.

0:17:34 > 0:17:37'And he starts by adding flour to melted butter.

0:17:37 > 0:17:39'But he seems in no hurry.'

0:17:39 > 0:17:40Helping Chicco!

0:17:40 > 0:17:42The king of the bechamel sauce!

0:17:42 > 0:17:46You fall in love with many, many, many women with this sauce.

0:17:46 > 0:17:49There you go. Lads, teenagers, anybody that's on the pull.

0:17:49 > 0:17:51Learn how to cook, you're laughing!

0:17:51 > 0:17:53See? There's passion in a pan.

0:17:55 > 0:17:57'Right, that's it! Enough of this subtitles lark!'

0:17:57 > 0:18:00'Chicco's now using the world's tiniest grater

0:18:00 > 0:18:02'to add nutmeg to his sauce.'

0:18:02 > 0:18:05- Come on with...?- Nutmeg.

0:18:05 > 0:18:08With the nutmeg. Come on with the nutmeg!

0:18:08 > 0:18:10Nutmeg! Arrivo.

0:18:10 > 0:18:14Now, you can bet your bottom dollar that this isn't semi-skimmed.

0:18:14 > 0:18:16That's low bechamel.

0:18:16 > 0:18:20Style of life in Italy is low bechamel.

0:18:20 > 0:18:22Parmigiano Reggiano e buono!

0:18:22 > 0:18:26'Butter, flour, warm milk, nutmeg, salt and Parmesan cheese...

0:18:26 > 0:18:30'Cooked slowly, the perfect EmiliaRomagna bechamel sauce.'

0:18:31 > 0:18:33- It's like silk.- Yeah.

0:18:33 > 0:18:35Creamy and silky.

0:18:35 > 0:18:37- Ready to taste it?- Grazie.- Grazie.

0:18:37 > 0:18:39I now anoint you...

0:18:39 > 0:18:43a member of the British Noshing Empire!

0:18:44 > 0:18:48Salt, salt, salt, salt, please, salt.

0:18:48 > 0:18:49- Yeah.- "Sale."

0:18:52 > 0:18:54'Chicco's using normal dried macaroni.

0:18:54 > 0:18:58'Italians seem very relaxed about using dried pasta, Si.'

0:18:58 > 0:19:01'They are, dude. Fresh or dry, there's no snobbery.'

0:19:01 > 0:19:06- How long, Frederico?- Nine minutes. - Yeah, yeah.- Not too... - Still al dente.

0:19:06 > 0:19:10- Yeah, al dente.- Esatto. Veramente. - I'm feeling proper Italian.

0:19:10 > 0:19:15# I sing amore... #

0:19:15 > 0:19:18'Once done, Chicco mixes the pasta into a pre-made,

0:19:18 > 0:19:19'slow-cooked meat ragu.

0:19:23 > 0:19:27'Followed, in due course, by that slow bechamel sauce.

0:19:27 > 0:19:28'Look at that, Si.

0:19:28 > 0:19:32'You can't rush this process, but, by God, it looks good!'

0:19:42 > 0:19:47'But remember - it's pie he's making. Time to roll out the pastry.

0:19:51 > 0:19:52'This is a new one on me, Si.

0:19:52 > 0:19:56'Chicco's using egg whites to help stretch out the dough.'

0:19:59 > 0:20:02Come on, Chicco, your grandmother see, now.

0:20:02 > 0:20:05I bet egg whites is one of Chicco's grandma's secrets.

0:20:05 > 0:20:07I'm still fascinated what an unlaid egg is.

0:20:07 > 0:20:10If it's not egg-bound, then he cannot feel them.

0:20:10 > 0:20:13Presumably if you had a poultry farm where you're farming chickens,

0:20:13 > 0:20:16you'd be killing chickens and maybe, like,

0:20:16 > 0:20:20every one in ten or two in ten, you have them with an unlaid egg inside.

0:20:20 > 0:20:22- Yeah.- So they can just put them to one side,

0:20:22 > 0:20:26give them to Pellegrino Artusi.

0:20:26 > 0:20:29- "Mr Artusi, get yourself round!" - And you've got your unlaid eggs,

0:20:29 > 0:20:31we've got a pie on, tonight.

0:20:31 > 0:20:34- OK, Chicco.- Pronto.

0:20:36 > 0:20:39- Oh, look at that.- Wow.

0:20:43 > 0:20:45'Right, Dave, while Chicco rolls out more pastry...'

0:20:45 > 0:20:47'I'm on it - let's try the filling.'

0:20:49 > 0:20:51Oh, that ragu's great.

0:20:51 > 0:20:54'At last, the base goes on.'

0:20:54 > 0:20:56'The base? I thought that was the top.'

0:20:56 > 0:20:58'He's filling it upside-down.'

0:20:58 > 0:21:00'Oh. Ah! So it's an upside-down pasta pie!'

0:21:00 > 0:21:02'Well, they serve it the right way up.

0:21:02 > 0:21:05'Anyway, it has to go in the oven. Which means...'

0:21:05 > 0:21:07'Playtime!'

0:21:07 > 0:21:11HARMONICA AND DRUMMING

0:21:31 > 0:21:33THEY LAUGH

0:21:33 > 0:21:34Hey, hey! Nice one, boys!

0:21:34 > 0:21:36- Eccolo li.- Look at that.- Wow.

0:21:36 > 0:21:38Ma non e finita, non e finita.

0:21:38 > 0:21:43- E molto caldo, vero? - E caldino.- OK, perfect.

0:21:43 > 0:21:45The Hairy Bikers help Chicco.

0:21:49 > 0:21:50- Oh!- Bravo, Chicco!

0:21:50 > 0:21:52- Wow.- Hey, Chicco, fabulous, man.

0:21:52 > 0:21:56- Fantastic.- We need the finish.- Oh? - We need just a little bit of colour.

0:21:56 > 0:21:58It's very important to put just a little bit

0:21:58 > 0:22:03of sugar inside of a yolk, for create a balance from

0:22:03 > 0:22:06the sweetness of the sugar outside the pasta pie

0:22:06 > 0:22:10and the complexity of different kind of saltiness from the ragu,

0:22:10 > 0:22:12from the pasta, of the inside of pasta pie.

0:22:12 > 0:22:17- 'I love the idea of sweetening a savoury pie.- Me too.

0:22:17 > 0:22:21'But it means it's got to go back in the oven. This is real slow food.

0:22:21 > 0:22:25'At last, 15 minutes later, our pasta pie is done.'

0:22:25 > 0:22:26APPLAUSE

0:22:26 > 0:22:28- Bravo!- Fantastic!- Bravo! - Thank you.

0:22:30 > 0:22:33- Now, that's a pie!- That is a pie. - That's a pie. You want to try?

0:22:33 > 0:22:35Take a portion, come on.

0:22:35 > 0:22:39- Oh, yeah, yeah!- This looks good. - It does, doesn't it?

0:22:39 > 0:22:41- Yeah!- Well done, Chicco.

0:22:41 > 0:22:45- Oh, wow!- Fantastic. - Nicely done.- Super rich.

0:22:45 > 0:22:49- Yeah!- Wow, look at that! Bravo, Chicco.- That looks fab.

0:22:51 > 0:22:55Maccheroni, mangiamo, eh? Mangiamo, eh? Hai capito?

0:22:55 > 0:22:59- Capito!- Si, si!

0:22:59 > 0:23:00LAUGHTER

0:23:00 > 0:23:02Oh, that's brilliant.

0:23:02 > 0:23:04Because the pastry is so rich,

0:23:04 > 0:23:08you don't feel as though you're getting carbohydrate upon carbohydrate.

0:23:08 > 0:23:11- Bravo, Chicco, eh? E perfetto. - Salt.- Mmm.

0:23:12 > 0:23:16'You know, Si, I can really see how having this fantastic

0:23:16 > 0:23:20'regional food collated into one book proved so popular.'

0:23:20 > 0:23:24Do you know? I think Pellegrino Artusi would be very, very proud.

0:23:24 > 0:23:26I'm very glad, though, he's left the unlaid eggs

0:23:26 > 0:23:29- and the testicles out, the cockscomb.- Yeah.

0:23:29 > 0:23:32- It doesn't lose anything.- No. - Not missing out.

0:23:34 > 0:23:36'Er, Dave? I have some news for you.

0:23:36 > 0:23:39'I had a look at that recipe afterwards.

0:23:39 > 0:23:43'It says "remove the cockscomb, testicles and unlaid eggs."'

0:23:43 > 0:23:45'Ah, oops. Ah, well.

0:23:45 > 0:23:47'It's still a legendary pie, isn't it?'

0:23:47 > 0:23:49'I tell you what, though, Dave.

0:23:49 > 0:23:52'As well as being legendary, it took a long time to cook.'

0:23:52 > 0:23:54'Slow bechamel.

0:23:54 > 0:23:57'Still, it means we get to see Emilia-Romagna at sunset.'

0:23:59 > 0:24:01# Dice ch'era un bel uomo veniva

0:24:01 > 0:24:04# Veniva dal mare... #

0:24:04 > 0:24:08'Our accommodation for the night is a family-run agriturismo,

0:24:08 > 0:24:11'a kind of rural B&B you find all over Italy.'

0:24:11 > 0:24:15- Hello! - Buonasera, buonasera, signora!

0:24:15 > 0:24:16I am Serena.

0:24:16 > 0:24:20- Hello, Serena, I'm Simon.- Ciao. - Hello, nice to meet you. Ciao.

0:24:20 > 0:24:22- Hello! Buonasera, David. - I'm Serena. Pleased to meet you.

0:24:22 > 0:24:25Pleased to meet you. I'm so sorry we're late.

0:24:25 > 0:24:27No, don't worry, don't worry.

0:24:27 > 0:24:31'Agriturismo also offers good value lunches and evening meals.'

0:24:31 > 0:24:34'Well, personally, I'm full of pasta pie,

0:24:34 > 0:24:37'so I'm heading straight up the apples and pears to bed.'

0:24:37 > 0:24:41- 'Night, dude.'- 'Night, mate. Like The Waltons! Night-night, Serena!'

0:24:41 > 0:24:42'Enough, will you? Enough.'

0:24:46 > 0:24:48'Day three, and it's a biggie for you, mate.'

0:24:48 > 0:24:53'That's right, dude. It's the day I get to see my big sis.'

0:24:53 > 0:24:55'How long is Ginny been living over here, now?'

0:24:55 > 0:24:58'About 15 years, ever since she took early retirement.

0:24:58 > 0:25:00'She's pretty well Tuscan now.'

0:25:03 > 0:25:07'The journey to Ginny's is taking us out of Emilia-Romagna

0:25:07 > 0:25:11'and towards the Tuscan village of Figline Valdarno.'

0:25:11 > 0:25:14'And Tuscany is quintessential Italy.

0:25:14 > 0:25:19'Landscape, culture, art, food. Man, it's got the lot.'

0:25:19 > 0:25:21'Including the Italian branch of the King family!'

0:25:24 > 0:25:25'Right, we're here!

0:25:25 > 0:25:28'I can't wait to see her, man. I haven't seen her for ages!'

0:25:33 > 0:25:37I heard the motorbikes! I heard the motorbikes!

0:25:37 > 0:25:39So how are you doing?

0:25:39 > 0:25:43- Oh, God!- God! It's so good to see you!

0:25:43 > 0:25:45Oh, I've missed you!

0:25:45 > 0:25:50- Hey!- Hey! Hello!- The good-looking part of the King family.

0:25:51 > 0:25:54'Now, we are not actually cooking at Ginny's place, are we, Si?'

0:25:54 > 0:25:58'No, mate, us Kingies are good friends with a nearby family called the Peruzzis.

0:25:58 > 0:26:00'And we're going to go there later.'

0:26:00 > 0:26:03'I could do with a biker's coffee break first though.'

0:26:03 > 0:26:06I'm with the Kingies, just south of Florence,

0:26:06 > 0:26:09drinking possibly some of the best coffee you can ever find.

0:26:09 > 0:26:11What have you got lined up for us?

0:26:11 > 0:26:13Basically, what we're doing is, we're going to go down

0:26:13 > 0:26:17to the Peruzzi family's farm-cum-villa/villa,

0:26:17 > 0:26:18and we're just going to have a big dinner.

0:26:18 > 0:26:21There's not one course that we're going to have

0:26:21 > 0:26:23that isn't fundamentally, traditionally Tuscan.

0:26:23 > 0:26:26'Now, the Peruzzis are like a second family to Ginny.

0:26:26 > 0:26:29'And, over the years, they've pretty well adopted me too.'

0:26:29 > 0:26:33- I can't wait to see Babbo. - Oh, listen. They're so...

0:26:33 > 0:26:36They're crazy waiting to see you.

0:26:36 > 0:26:39The Peruzzis live about 30km north of Ginny's place,

0:26:39 > 0:26:41just outside Florence. That's where we're heading.

0:26:41 > 0:26:43So we're following Ginny, right?

0:26:43 > 0:26:45Yeah, follow that car, dude.

0:26:59 > 0:27:02'I have to report I no longer have a visual on our kid.'

0:27:02 > 0:27:04'She's gone native with her driving.'

0:27:04 > 0:27:08'Not to worry, that's what sat navs are for.'

0:27:10 > 0:27:12'So an authentic Tuscan feast in our honour.

0:27:12 > 0:27:14- 'This is some privilege, Kingy.' - 'I know, mate.

0:27:14 > 0:27:16'But we're cooking one of the dishes.

0:27:16 > 0:27:17'I'm feeling the pressure here.

0:27:20 > 0:27:24'Before we cook though, I've got to go and see Gino, or Babbo to me.'

0:27:24 > 0:27:27'Your Italian Grandpapa.'

0:27:27 > 0:27:29'Si.

0:27:29 > 0:27:32'Babbo is an affectionate term for Dad.

0:27:32 > 0:27:34'He's the head of the Peruzzi family.

0:27:34 > 0:27:37'He's 96 years old and he's as Tuscan as they come.'

0:27:37 > 0:27:39La zucca fiorentina.

0:27:39 > 0:27:41'I want to pay my respects but, as always,

0:27:41 > 0:27:43'there's a bit of a language barrier.'

0:27:43 > 0:27:45- Si!- Si, Babbo, si.

0:27:45 > 0:27:47Si! La zucca fiorentina.

0:27:47 > 0:27:48This is so frustrating.

0:27:48 > 0:27:50'Babbo's garden is Tuscany on a plate.

0:27:50 > 0:27:53'Fantastic ingredients, grown the time-honoured way.'

0:27:53 > 0:27:56Oh!

0:27:56 > 0:27:59'And it's this amazing produce that gets served on the Peruzzi table

0:27:59 > 0:28:01'night after night.'

0:28:01 > 0:28:05- It's not possible to get them that size!- Quello?- That one!

0:28:05 > 0:28:08One of the problems with Gino and I and...

0:28:08 > 0:28:10I mean, how long have I known Gino now?

0:28:10 > 0:28:14He's been my Italian grandfather now for...15 years.

0:28:14 > 0:28:16HE LAUGHS

0:28:16 > 0:28:20And it drives him absolutely insane that I can't speak fluent Italian.

0:28:20 > 0:28:22- Si.- Si, Babbo, si.

0:28:22 > 0:28:25What do you think Gino is going to make of our cooking?

0:28:25 > 0:28:28I think he's going to have a right laugh!

0:28:28 > 0:28:32Dove si puo fare o mangiare un pomodoro o un'insalata cosi. Non e possibile!

0:28:32 > 0:28:36Insalata cosi? Io voglio!

0:28:36 > 0:28:38Perfecto. Give me a kiss.

0:28:39 > 0:28:43- Madonna!- Madonna! - Roba da lavarsi.

0:28:43 > 0:28:45HE LAUGHS

0:28:45 > 0:28:46'He's not wrong, you know, mate.'

0:28:46 > 0:28:48'Well, let's not disappoint him.

0:28:48 > 0:28:51'I think it's time to introduce our next cook through...

0:28:51 > 0:28:53'The medium of song.'

0:28:53 > 0:28:57# When the moon hits the sky

0:28:57 > 0:28:59# Like a big pizza pie

0:28:59 > 0:29:01# That's stromboli. #

0:29:03 > 0:29:04# Sleigh bells ring

0:29:04 > 0:29:07# Children sing

0:29:07 > 0:29:08# That's stromboli! #

0:29:11 > 0:29:14'While the Peruzzi family prepare a traditional Tuscan summer feast,

0:29:14 > 0:29:18'we're going dead contemporary with an American-inspired twist

0:29:18 > 0:29:21'on the pizza called the stromboli.'

0:29:21 > 0:29:25'After all, you can't come to Italy without cooking a pizza.'

0:29:25 > 0:29:27'So let's crack on.'

0:29:27 > 0:29:30'Mix yeast, semolina flour,

0:29:30 > 0:29:32'salt and sugar.

0:29:32 > 0:29:35'Pour two tablespoons of olive oil into warm water

0:29:35 > 0:29:36'and add to the bowl.'

0:29:36 > 0:29:37OK, and just stir it round

0:29:37 > 0:29:39until it starts to combine.

0:29:39 > 0:29:42'Semolina isn't used much in Britain nowadays.

0:29:42 > 0:29:44'But it's highly regarded in Italy

0:29:44 > 0:29:46'and gives a crisp, crunchy texture.'

0:29:46 > 0:29:49'But you may need to add extra water, cos it soaks up moisture.'

0:29:49 > 0:29:54Semolina in fact eats moisture like a Geordie eats cooked pork products.

0:29:54 > 0:29:59- Here goes... - Man!- Munchie time for Geordie.

0:30:00 > 0:30:05- It never fails to...entertain me! - Right. Get your hands in it...

0:30:05 > 0:30:08and form a dough ball.

0:30:08 > 0:30:10That looks good, mate.

0:30:12 > 0:30:16'Knead vigorously for five minutes or so to make the dough elastic.'

0:30:16 > 0:30:19Now, it is said - the legend of the stromboli -

0:30:19 > 0:30:21it was invented in America,

0:30:21 > 0:30:23in an American sandwich shop.

0:30:23 > 0:30:27The sandwich shop was owned by an Italian called Nat Romano.

0:30:27 > 0:30:28Romano.

0:30:28 > 0:30:32- And he made his living selling hoagies and sandwiches.- Yeah.

0:30:32 > 0:30:35One day, he is to do this crazy kind of rolled-up pizza.

0:30:35 > 0:30:37Somebody came to his shop and said,

0:30:37 > 0:30:40"Eh, Nat, what do you call that thing?"

0:30:40 > 0:30:42And Nat said, "I don't know."

0:30:42 > 0:30:45Suddenly, he says, "Hey, have you read in the paper?

0:30:45 > 0:30:48"Ingrid Bergman, she's having an affair with Roberto Rossellini."

0:30:48 > 0:30:51Oh-i-oh. Oh-oh-i-oh.

0:30:51 > 0:30:52"On the Island of Stromboli

0:30:52 > 0:30:54"whilst making the film Stromboli."

0:30:54 > 0:30:55And then he said, "Nat,

0:30:55 > 0:30:57"why don't you call it a Stromboli?"

0:30:57 > 0:31:00It may be cobblers, but it's a good story.

0:31:05 > 0:31:09Tuscan folk are so particular about their food.

0:31:09 > 0:31:10But it's like the Peruzzis.

0:31:10 > 0:31:15This is their campo and Gino is SO particular about his food

0:31:15 > 0:31:17that if it doesn't come off his campo,

0:31:17 > 0:31:20where he can kill it, cook it, grow it, drink it...

0:31:20 > 0:31:22he don't like it!

0:31:22 > 0:31:25So stromboli, you know,

0:31:25 > 0:31:26do try this one at home.

0:31:26 > 0:31:31Even if their expressions round the table may be a little bit aghast.

0:31:31 > 0:31:33Now, we put that into the proving bowl.

0:31:35 > 0:31:37Cover up.

0:31:37 > 0:31:39Just for the dust more than anything else.

0:31:39 > 0:31:44'Cover your dough with cling film and leave for an hour to prove.'

0:31:44 > 0:31:47'Giving us time for the creation of the sauce.'

0:31:47 > 0:31:52'Which starts with the ceremonial chopping of onions and garlic.'

0:31:52 > 0:31:56The garlic goes in. Now, really, really take care not to burn this.

0:31:56 > 0:31:58Look at the colour of that oil.

0:31:58 > 0:32:01It's greener than a kilo of processed newts!

0:32:01 > 0:32:03These are just good tinned tomatoes.

0:32:03 > 0:32:05Now, we can get some heat under this now.

0:32:05 > 0:32:08It would help if we would manage to get some passata off Gino.

0:32:08 > 0:32:12- Seen his tomatoes?- Oh, He was so proud of them, wasn't he?

0:32:12 > 0:32:15'Add about a tablespoon of oregano for flavour

0:32:15 > 0:32:18'and a pinch of sugar to balance the acidity from the tomatoes.'

0:32:18 > 0:32:20'And season to taste.'

0:32:20 > 0:32:22I think if we leave that another minute or so,

0:32:22 > 0:32:24- I think that'll be spot on.- Si!

0:32:26 > 0:32:29Now, take this out and just knock it back slightly.

0:32:30 > 0:32:33And I've got an oven tray. I'm just going to oil this.

0:32:33 > 0:32:36Just massage the oil into the tray...

0:32:38 > 0:32:40..as if it was lotion

0:32:40 > 0:32:42into Isabella Rossellini's back.

0:32:42 > 0:32:45And she's invited you down to her villa in Portofino,

0:32:45 > 0:32:49where her yacht is, just for a few weeks.

0:32:49 > 0:32:54She's invited Placido Domingo to sing in the evening.

0:32:55 > 0:32:59Whilst we're there gazing, gazing over the Mediterranean Sea.

0:33:03 > 0:33:04Just a bit will do.

0:33:07 > 0:33:12Si. Now, from the centre of the dough, just start to push it out.

0:33:12 > 0:33:15What I'm going to do is use that as a template really for...

0:33:15 > 0:33:16It's like making a Swiss roll.

0:33:16 > 0:33:19- Now, the build.- Excellent.

0:33:19 > 0:33:20Shall we?

0:33:20 > 0:33:21Yeah.

0:33:21 > 0:33:23First off, start with your tomatoes

0:33:23 > 0:33:26and just leave about two centimetres all the way around.

0:33:28 > 0:33:31'Now, a stromboli can be veggie.

0:33:31 > 0:33:33'Tomatoes, cheese and mushrooms, for example.

0:33:33 > 0:33:35'But in meat-loving Tuscany,

0:33:35 > 0:33:38'we're adding the finest wafer-thin prosciutto.'

0:33:38 > 0:33:41Look at these buffalo mozzarella. Slice this.

0:33:41 > 0:33:44Look at that!

0:33:44 > 0:33:45Mm... Mate!

0:33:45 > 0:33:47The mozzarella.

0:33:48 > 0:33:51I can imagine, when this is unrolled,

0:33:51 > 0:33:53it's going to be stringy, unctuous -

0:33:53 > 0:33:56as tasty as a tasty thing could possibly be.

0:33:56 > 0:34:02And, finally, the one thing that has come from Babbo's wonderful garden - fresh basil.

0:34:02 > 0:34:07Pray that Gino gets a bit with basil in and when he asks about the basil, "It was yours, Gino."

0:34:08 > 0:34:11'Tuck in the ends of your stromboli to keep the flavours within

0:34:11 > 0:34:13'and then roll lengthways.'

0:34:13 > 0:34:16'Massage with olive oil, season and leave to rest once again.'

0:34:20 > 0:34:24# When I was just a little girl... #

0:34:24 > 0:34:27'Then, as your well-to-do Tuscan guests tuck into their antipasti,

0:34:27 > 0:34:29'into the Tuscan wood-burning oven

0:34:29 > 0:34:34'carefully place your Italian- American rolled-up pizza and pray.'

0:34:34 > 0:34:37# ..Que sera, sera... #

0:34:37 > 0:34:41'Not a bad view from the Peruzzi villa, is it, Kingy?'

0:34:41 > 0:34:43'I've seen worse, Duke.'

0:34:43 > 0:34:45# ..The future's not ours to see

0:34:45 > 0:34:48# Que sera, sera

0:34:48 > 0:34:51# What will be will be. #

0:34:51 > 0:34:53- What a table, eh?- Well, that's a reception.- Isn't it?

0:34:53 > 0:34:57THEY CHEER

0:35:02 > 0:35:05HE SPEAKS IN ITALIAN

0:35:10 > 0:35:13'I don't know what that was all about, Dave,

0:35:13 > 0:35:15'but it's the moment of truth for the stromboli.'

0:35:15 > 0:35:18- I hope it's all right.- Eh, Fat Tony!

0:35:18 > 0:35:21'Fat Tony's bound to like it.'

0:35:21 > 0:35:24- It looks like the flag of Italy.- Yes.

0:35:24 > 0:35:30- Which is quite appropriate as it's the 150th birthday.- 150th birthday.

0:35:30 > 0:35:35THEY TALK IN ITALIAN

0:35:35 > 0:35:39'Blimey, Dave, first Babbo, now I can't understand my own sister.'

0:35:39 > 0:35:42'I think that means she likes our stromboli, Kingy.'

0:35:42 > 0:35:45'But what about the main man?'

0:35:45 > 0:35:49- Bene?- Molto.- Molto?

0:35:49 > 0:35:53THEY SPEAK IN ITALIAN

0:35:53 > 0:35:56I'm sure he appreciates a lot, because when he doesn't like something,

0:35:56 > 0:35:58he tells you.

0:35:58 > 0:36:03- That's great praise indeed. - Isn't it just? Yes, it is.

0:36:03 > 0:36:06'Phew! That's the food feedback over.

0:36:06 > 0:36:09'Looks like the dinner party conversation's turning to politics now.'

0:36:09 > 0:36:10'Controversial?'

0:36:10 > 0:36:12What's interesting is, I found anyway,

0:36:12 > 0:36:15when I talk to Italians - talk to all these Italians here -

0:36:15 > 0:36:17they will not say they're Italians first.

0:36:17 > 0:36:19They'll say they're Tuscans first.

0:36:19 > 0:36:22Your sense of unity - it's unity by diversity.

0:36:22 > 0:36:23'Interesting.

0:36:23 > 0:36:27'So what do the Tuscans think about the person who united Italy?'

0:36:27 > 0:36:31We were talking about Garibaldi, or I did. I was trying to be clever.

0:36:31 > 0:36:34I said, "Oh, yeah, Garibaldi" - the answer was...

0:36:34 > 0:36:38- He'd better stay at home.- It was better Garibaldi stayed at home.

0:36:38 > 0:36:39I was like, "Oh, really?"

0:36:39 > 0:36:43'So unification isn't as popular as we thought, Si.'

0:36:43 > 0:36:47'Garibaldi should have stayed at home. Thank goodness he didn't.

0:36:47 > 0:36:51'I love them biscuits. I'm only joking, I'm only joking.'

0:36:51 > 0:36:55'Blimey, I'd best have another. This could be a long night.'

0:37:05 > 0:37:08'Mornin', Dave. What a great night with our Ginny, eh?'

0:37:08 > 0:37:11'Oh, it was ace. A slice of the real Tuscany. And today...'

0:37:11 > 0:37:13'We're going to the seaside!'

0:37:13 > 0:37:15'Yes!'

0:37:16 > 0:37:21'We're heading back north to the spectacular coastline of Liguria

0:37:21 > 0:37:23'and a village called Vernazza.'

0:37:29 > 0:37:32Oh, Si, look, isn't the Ligurian coast magnificent?

0:37:32 > 0:37:35Oh, absolutely, mate.

0:37:35 > 0:37:37Sun, sea, sand. You cannot whack it, can you?

0:37:37 > 0:37:39Oh, cannot wait to get my feet wet.

0:37:39 > 0:37:43'Tell you what, mate, we've cooked our way halfway across Europe.

0:37:43 > 0:37:46'I think we deserve a day by the sea.'

0:37:46 > 0:37:48'So, we're not baking today, no?'

0:37:48 > 0:37:51'Nah! Let's have a day free from flour and eggs.'

0:37:51 > 0:37:55'For our day off, we've come to the Cinque Terre,

0:37:55 > 0:37:58'five tiny villages perched above the Mediterranean Sea.'

0:37:58 > 0:38:00'And this is one of them - Vernazza.'

0:38:03 > 0:38:05- Oh!- Oh!

0:38:05 > 0:38:09- Hey, it's beautiful, though, isn't it?- Fabulous, isn't it.

0:38:09 > 0:38:10Get away!

0:38:10 > 0:38:13- Yes!- What's happened?

0:38:13 > 0:38:16- Stupid boy splashed me. - No, he didn't?

0:38:16 > 0:38:17- He did.- No!

0:38:21 > 0:38:24'Shall we go and find a bit of seafood, dude, or what?'

0:38:24 > 0:38:26'We'd be fools not to.'

0:38:35 > 0:38:37Ooh! Ah.

0:38:39 > 0:38:43- They're lovely! - Aren't they. That tastes of the sea.

0:38:43 > 0:38:47'Funny, though, we're trying to avoid baking and our anchovies are breaded.'

0:38:47 > 0:38:50What a treat. 'And our calamaris are battered.'

0:38:50 > 0:38:55- Baby ones.- Good intro this, isn't it?- Mmmm.

0:38:57 > 0:39:02- The octopus.- Ooh, yes!- Fantastic. - And marinated anchovies.- Oh, wow.

0:39:03 > 0:39:07- Is this all from this area here? - Yes. From here.

0:39:07 > 0:39:09- All local produce?- Yes.

0:39:09 > 0:39:13There is a fisherman here in Vernazza and we buy the fish just from him.

0:39:13 > 0:39:16'A bit of a result. We've met the man...'

0:39:16 > 0:39:17'Giovanni.'

0:39:17 > 0:39:18I can do whatever you want here.

0:39:18 > 0:39:21- '..who cooks the fish and knows the man...'- 'Franco.'

0:39:21 > 0:39:23'..who catches the fish.'

0:39:23 > 0:39:26'Giovanni's arranged for us to go out in Franco's boat.'

0:39:26 > 0:39:27Franco!

0:39:27 > 0:39:30'Our day off is shaping up beautifully.'

0:39:31 > 0:39:34'So, are we going fishing, then?

0:39:34 > 0:39:36'Nah, it's Franco's day off too.

0:39:36 > 0:39:39'He's taking us on a sightseeing trip down the coast to Manarola.'

0:39:39 > 0:39:40'Marvellous.'

0:39:41 > 0:39:44# Di quanto il mondo sia

0:39:44 > 0:39:46# Meraviglioso. #

0:39:46 > 0:39:48Perfetto. Bene. Grazia.

0:39:48 > 0:39:53- We're going to...- Manarola. - Manarola.

0:39:56 > 0:40:01Hey, Dave, a bit quicker. I feel like Kate Winslet up here! Lovely!

0:40:02 > 0:40:05More like Moby Dick from where I'm standing.

0:40:05 > 0:40:08Oh, God, you know, you could just laugh for once.

0:40:08 > 0:40:11# ..Inventato

0:40:11 > 0:40:15# Il mare..! #

0:40:15 > 0:40:20'Look, Kingy, heading down the coast that's Cinque Terre number three, Corniglia, the middle one.

0:40:20 > 0:40:23'You have to climb 33 flights of stairs to get to it.'

0:40:23 > 0:40:27'I'm very happy with the view from sea level, ta.'

0:40:31 > 0:40:35- 1,200 year ago...- 1,200 years ago.

0:40:35 > 0:40:38- Pirates, pirates.- Pirates!

0:40:38 > 0:40:41'Do you know what, Kingy? This coast was once plagued by pirates

0:40:41 > 0:40:45'and the director's just translated something Franco was just saying.

0:40:45 > 0:40:46'Hang on, hang on!'

0:40:46 > 0:40:49'No, he promises me this is true.'

0:40:49 > 0:40:52You know our English national flag of St George,

0:40:52 > 0:40:54the white cloth with the red cross?

0:40:54 > 0:40:56That was a Genovese flag.

0:40:56 > 0:41:00Such was the power of Genoa at that time

0:41:00 > 0:41:04that the English adopted that to have safety from the pirates.

0:41:04 > 0:41:07In the end it became our national flag.

0:41:07 > 0:41:10'The flag had already been used in the Crusades,

0:41:10 > 0:41:14'but it was the fear of pirates in the Med and an agreement

0:41:14 > 0:41:18'with the maritime city state of Genoa in 1190 that made it official.'

0:41:18 > 0:41:21'They must have been well-hard, those Genoans.'

0:41:24 > 0:41:28'We're here, Manarola. Cinque Terre, numero quattro.

0:41:28 > 0:41:31'The end of the line for us, Kingy.'

0:41:31 > 0:41:33'I've been looking forward to this.'

0:41:33 > 0:41:36- Right, mate, I'll see you at the shore.- What?

0:41:36 > 0:41:39I'm off, I can't take it any longer! Woo-hoo!

0:41:42 > 0:41:45Hey, it's a long way, innit?

0:41:45 > 0:41:48'Newcastle's due north, Kingy, follow the stars.

0:41:48 > 0:41:50'Watch out for those pirates, though!'

0:41:51 > 0:41:57Now, that's what I call...paddling!

0:42:03 > 0:42:05'I don't want to leave Liguria, dude.'

0:42:05 > 0:42:06'I'm afraid we have to, mate.

0:42:06 > 0:42:09'We've got to get to Turin.

0:42:09 > 0:42:10'We've a cake to bake in honour

0:42:10 > 0:42:13'of this great nation's 150th anniversary.'

0:42:13 > 0:42:18'And go for the ride of our lives on top of the old Fiat factory.'

0:42:18 > 0:42:20'So, let's get a shift on.

0:42:20 > 0:42:24'Out of Liguria, our next Italian region is Piedmont.'

0:42:24 > 0:42:27'And we're heading for a village called Cravanzana.'

0:42:29 > 0:42:32'Piedmont is famous for wine, cheese and...'

0:42:34 > 0:42:35'Hazelnuts by the look of it.

0:42:35 > 0:42:38'We're surrounded by them. Grove upon grove.'

0:42:38 > 0:42:40'All part of my master plan, Kingy.

0:42:40 > 0:42:44'It was here in Piedmont that the hazelnut was first combined with chocolate...'

0:42:44 > 0:42:46'Magnifico.'

0:42:46 > 0:42:49'..which I thought would make a great theme for our Italian birthday cake.'

0:42:49 > 0:42:53'Delizioso. What a great ambassador you are.

0:42:53 > 0:42:55'But you're spoiling me, dude!'

0:42:55 > 0:42:59'Very amusing. Let's park up and gather some nuts.'

0:43:00 > 0:43:03BOTH: # Lots of hazelnuts, whooh!

0:43:03 > 0:43:08# Piedmont grows them and it makes them into chocolate SPREAD! #

0:43:08 > 0:43:12'Yes, indeed. The winning combination of hazelnut and chocolate

0:43:12 > 0:43:15'had a new twist given to it when Pietro Ferrero...'

0:43:15 > 0:43:17'A local baker.'

0:43:17 > 0:43:18'..had the bright idea of adding oil

0:43:18 > 0:43:22'to the cocoa and hazelnut combination to make a tasty paste.'

0:43:22 > 0:43:24And so was born...

0:43:24 > 0:43:26Nutella.

0:43:26 > 0:43:29How many of you thought that Nutella was either Swiss, German

0:43:29 > 0:43:31or some Scandinavian product?

0:43:31 > 0:43:33It's not, it's Italian.

0:43:33 > 0:43:37'And, of course, Ferrero went on to make those special chocolates

0:43:37 > 0:43:39'so apt for diplomatic occasions.

0:43:39 > 0:43:40'Excellente!'

0:43:40 > 0:43:42It comes out on a platter.

0:43:42 > 0:43:47Your granny gets them stuck under her palate at Christmas. The wafer.

0:43:47 > 0:43:51'Now, in this part of the world Nutella is known as pasta gianduja.'

0:43:51 > 0:43:52'Jam-what?'

0:43:52 > 0:43:55G-I-A-N-D-U-J-A.

0:43:55 > 0:43:57'Look, it's on the screen.

0:43:57 > 0:43:59'Oh, I'll leave it to you.'

0:44:01 > 0:44:04'On this nut farm, Emiliano and his son, Emanuelle,

0:44:04 > 0:44:07- 'make their own version of...' - 'Gianduja.'

0:44:07 > 0:44:10'It might make the perfect topping for our celebratory cake.'

0:44:10 > 0:44:13Aah! Look at that, man!

0:44:13 > 0:44:16- It looks unctuous and silky. - Very good.

0:44:16 > 0:44:21Can you smell it? Can I swap that one? He's out more on it!

0:44:21 > 0:44:23Salute!

0:44:23 > 0:44:25- 'Has out local, um...'- 'Gianduja.'

0:44:25 > 0:44:28'..got what it takes to top our special cake?'

0:44:28 > 0:44:30It's really, really nutty.

0:44:30 > 0:44:33You know the Nutella you get at home,

0:44:33 > 0:44:36if you can think of it on steroids with a big punch of hazelnut

0:44:36 > 0:44:39as soon as you eat it, a big punch of hazelnut, very chocolatey,

0:44:39 > 0:44:43- very creamy.- God, it's fabulous. It's a squirrel's dream.

0:44:44 > 0:44:46'What makes this gianduja so tasty?

0:44:46 > 0:44:51'Cocoa, milk, cocoa butter and sugar all help.'

0:44:51 > 0:44:53'But its secret weapon is the oil,

0:44:53 > 0:44:57'infused with desiccated hazelnuts grown here on the farm.'

0:44:57 > 0:45:01Forget the bread, get a spoon over ice cream.

0:45:01 > 0:45:06The numerous things you could do with it. Bellisimo. Fantastic.

0:45:06 > 0:45:08'You know what? I feel like saluting these hills

0:45:08 > 0:45:11'that created this fantastic flavour. Love it!'

0:45:11 > 0:45:15'Hell! Let's all salute Piedmont, land of gianduja!'

0:45:29 > 0:45:33'Nuts in tow, we're heading off to Turin.

0:45:34 > 0:45:36'And we're lost.'

0:45:39 > 0:45:41'Back on track.'

0:45:41 > 0:45:45Er, yes, not according to this satellite navigation system.

0:45:45 > 0:45:47We're all going in the wrong way now.

0:45:47 > 0:45:52No, we're not. It's down here and it's a left in 2.1 miles.

0:45:52 > 0:45:54Ah, yes. Yes!

0:45:54 > 0:45:58- Come on, Kingy!- I'm coming!

0:45:58 > 0:46:02# Radio's going to play that song... #

0:46:02 > 0:46:04'Oh, he's not going to sing all the way, is he?

0:46:04 > 0:46:06'Bring on some proper music.'

0:46:08 > 0:46:14# Take me to the magic of the moment

0:46:14 > 0:46:17# On a glory night

0:46:17 > 0:46:22# Where the children of tomorrow dream away

0:46:22 > 0:46:25# In the wind of change... #

0:46:32 > 0:46:35'Here we are, Si, the magnificent city of Turin,

0:46:35 > 0:46:37'the original capital of Italy.'

0:46:37 > 0:46:39'Looks grand enough, doesn't it.

0:46:39 > 0:46:42'I don't know about you, but I'm soaked.'

0:46:42 > 0:46:44'Aye, let's find a hotel and get our heads down.

0:46:44 > 0:46:46'It's the biggy tomorrow.'

0:46:49 > 0:46:53'Day six. The rain has gone and the city of Turin is ours.'

0:46:53 > 0:46:55'Including a certain legendary rooftop

0:46:55 > 0:46:58'where we plan to test our motorcycling mettle.'

0:46:58 > 0:47:00We're going to the Lingotto!

0:47:00 > 0:47:03We'll ride like stallions against the wind.

0:47:04 > 0:47:07- Just don't look down. - And it's Italy's birthday.

0:47:08 > 0:47:12- Where do you want it? - Grazia.- There?- Prominente.

0:47:12 > 0:47:15I just think, what a fitting way to end our time in Italy -

0:47:15 > 0:47:17a go around the Lingotto test track,

0:47:17 > 0:47:21and then baking a Nutella cake in the middle of Turin.

0:47:21 > 0:47:26This is where it all kicked off, this is where the parliament was, where the unification happened.

0:47:26 > 0:47:29Some think that Garibaldi should have stayed at home.

0:47:29 > 0:47:33I've got to admit I believe that separatism of any form is a bad thing.

0:47:33 > 0:47:36That's a personal opinion and not necessarily endorsed by the BBC.

0:47:36 > 0:47:39I believe we are all one big global family,

0:47:39 > 0:47:43whether you are from Newcastle or Barrow-in-Furness.

0:47:43 > 0:47:46Under the skin, we're brothers.

0:47:49 > 0:47:52No, you're not wrong. You're not wrong.

0:47:52 > 0:47:55'Right, dude, we need to get into serious biker mode.

0:47:55 > 0:47:58'The Lingotto isn't for beginners.'

0:47:58 > 0:47:59'Let's do it.'

0:48:02 > 0:48:04'There it is, Dave.

0:48:04 > 0:48:07'They filmed some of the Italian Job chase sequences up here.'

0:48:07 > 0:48:11'Yeah, but Michael Caine was sat inside a Mini Cooper.

0:48:11 > 0:48:15'We're riding free, like two cowboys in a spaghetti western.'

0:48:28 > 0:48:30- Yes!- Yeah!

0:48:30 > 0:48:33Oh, what!

0:48:35 > 0:48:36- Wahey!- Oh, man!

0:48:36 > 0:48:41- We made it, top of the world. - Get in. This is it, this is it.

0:48:41 > 0:48:45Look, you can see Turin, it's amazing.

0:48:45 > 0:48:47- Look at this, it's a helipad. - Just to explain it to you,

0:48:47 > 0:48:52the process started of car manufacturing at the base of the building

0:48:52 > 0:48:57until the final product was put on this test track on building top

0:48:57 > 0:48:59to make sure the vehicles they built below

0:48:59 > 0:49:02were of a sufficient standard to sell.

0:49:04 > 0:49:07- And we get the chance to go around it!- Yes!

0:49:15 > 0:49:17A one, two, three, four!

0:49:18 > 0:49:21'Would you credit that? Speed bumps up here.'

0:49:31 > 0:49:35'What a buzz. I've never ridden anywhere quite like this.

0:49:35 > 0:49:36'Amazing!'

0:49:43 > 0:49:45THEY LAUGH

0:49:45 > 0:49:48Yee-ha!

0:50:01 > 0:50:03Yes!

0:50:04 > 0:50:06'That was sensational.'

0:50:06 > 0:50:08'Dude, the ultimate ride.'

0:50:08 > 0:50:09'Me blood's pumping now, Kingy.'

0:50:09 > 0:50:11'Good, cos we've got a cake to bake.

0:50:11 > 0:50:15'A cake to commemorate the creation of a nation.'

0:50:15 > 0:50:18'Cometh the hour, cometh the men.'

0:50:20 > 0:50:24# Nessun Dorma... #

0:50:24 > 0:50:26'Cometh Pavarotti by the sound of it.'

0:50:26 > 0:50:30'Well, you can't do Italy without Nessun Dorma, can you?

0:50:30 > 0:50:31'It'd be rude!'

0:50:31 > 0:50:36# Tu pure o Principessa

0:50:36 > 0:50:38- # Nella tua...# - Look at all those flags!

0:50:38 > 0:50:42They're everywhere, aren't they? It's fantastic!

0:50:42 > 0:50:45# ..Guardi le stelle... #

0:50:45 > 0:50:47'Which way is the Parliament Square, Si?'

0:50:47 > 0:50:50'Take a right, dude, take a right.'

0:50:50 > 0:50:52# ..D'amore... #

0:50:52 > 0:50:57'And so, on a scorching afternoon in this elegant city of Turin,

0:50:57 > 0:50:59'it's time for us to pay our tribute to Italy.'

0:50:59 > 0:51:03'And cook an anniversary Torta Gianduja,

0:51:03 > 0:51:07a chocolate cake infused with hazelnuts.'

0:51:08 > 0:51:10Who in their right mind

0:51:10 > 0:51:13cooks a chocolate cake at 40 degrees Celsius?!

0:51:13 > 0:51:15Look, we can and we are.

0:51:15 > 0:51:17The process is as follows...

0:51:17 > 0:51:18Step one, for goodness' sake,

0:51:18 > 0:51:21as quickly as possible before it melts anyway, get butter and...

0:51:21 > 0:51:24Look at how the butter's presented here!

0:51:24 > 0:51:27There's even rivets on your butter packet.

0:51:27 > 0:51:29'Put the butter into a bowl over a low heat,

0:51:29 > 0:51:31'retaining a knob for greasing purposes.

0:51:31 > 0:51:35'Then add 200 grams of dark chocolate.'

0:51:35 > 0:51:38'Meanwhile, separate six eggs.'

0:51:38 > 0:51:41# Six eggs in the fountain...

0:51:41 > 0:51:43# Will bring you happiness... #

0:51:43 > 0:51:46Oh, this is melting quite quickly. Funny, that.

0:51:46 > 0:51:48Whoo!

0:51:48 > 0:51:51Here we stand in that famous square in Turin,

0:51:51 > 0:51:54where the unification of Italy

0:51:54 > 0:51:56became the culmination of an impossible dream.

0:51:56 > 0:51:58And inside that building there,

0:51:58 > 0:52:01that's where the first Italian parliament sat.

0:52:01 > 0:52:04That's where Garibaldi's dreams come true.

0:52:04 > 0:52:06'Uh-oh! It's the carabinieri!

0:52:06 > 0:52:09'Are we allowed to use this little stove outdoors?'

0:52:09 > 0:52:12'Dunno, just keep on cooking. Don't attract their attention.

0:52:12 > 0:52:13'Say nowt.'

0:52:13 > 0:52:17OK, so in this bowl, look, I've got six egg yolks...

0:52:18 > 0:52:21..and six egg whites.

0:52:21 > 0:52:24We add 200 Gs...

0:52:25 > 0:52:26..of sugar to the egg yolks,

0:52:26 > 0:52:31and whisk until it becomes creamy and light.

0:52:31 > 0:52:33Why couldn't we make an ice cream?

0:52:33 > 0:52:35I mean, the ice cream is fantastic here.

0:52:35 > 0:52:38It's lovely this Torta, man, it's a nice cake!

0:52:38 > 0:52:39I know it's lovely! But it's hot!

0:52:39 > 0:52:41I know, but look, you wouldn't want...

0:52:41 > 0:52:42What if it rained?

0:52:42 > 0:52:44What if we were over in Finland and it was minus 25

0:52:44 > 0:52:47and we couldn't get the butter to melt for love nor money?

0:52:47 > 0:52:49- We've done that.- I know.

0:52:49 > 0:52:50'Into the melted butter and chocolate,

0:52:50 > 0:52:53'add 200 grams of ground roasted hazelnuts.'

0:52:53 > 0:52:57'Come on, cameraman, focus on Dave's nuts, please.'

0:52:57 > 0:53:02It makes kind of the most wonderful, kind of praline, doesn't it?

0:53:02 > 0:53:04Imagine that, a praline-based chocolate cake.

0:53:04 > 0:53:06Whoa!

0:53:06 > 0:53:09'Into the egg yolks and sugar,

0:53:09 > 0:53:11'add about three tablespoons of amaretto.'

0:53:11 > 0:53:13Now...

0:53:13 > 0:53:15This is six egg whites,

0:53:15 > 0:53:17and you need to whisk said six egg whites to stiff peaks...

0:53:17 > 0:53:19- DAVE SNIGGERS - ..in the heat.

0:53:19 > 0:53:21He'll be seven stone three by the time those are stiff.

0:53:21 > 0:53:23SI CHUCKLES

0:53:23 > 0:53:26'Now add the egg yolk, sugar and amaretto mix

0:53:26 > 0:53:28'to the cooled chocolate sauce.'

0:53:28 > 0:53:29Look at the colours of that, hey.

0:53:29 > 0:53:32- HE SIGHS - Whoa...

0:53:32 > 0:53:35Like God's Catherine wheel.

0:53:35 > 0:53:37This even looks good before you make it.

0:53:37 > 0:53:38Ah, well done, Hercule!

0:53:38 > 0:53:39Look at that.

0:53:39 > 0:53:44- Now that is a stiff peak. - Stiffer than Shergar's front paw.

0:53:44 > 0:53:45Right.

0:53:45 > 0:53:47Now we fold the egg whites in a customary fashion

0:53:47 > 0:53:52with a steel implement, into the cioccolato nutacaco.

0:53:52 > 0:53:55Cioccolato nutacaco? What in God's name does that mean?

0:53:55 > 0:53:59- Oh, I've had bloody trouble with this language. - Yeah, well, you know, you tried.

0:53:59 > 0:54:02The director'll say. "It's Piedmonte,"

0:54:02 > 0:54:04some things get through, "Gianduio."

0:54:04 > 0:54:09- It's not por favor, it's "po pavoire..."- Po...- I'm trying!

0:54:09 > 0:54:10You know what I mean?

0:54:10 > 0:54:12'Fold in the egg whites.'

0:54:12 > 0:54:14This is going to rise up.

0:54:14 > 0:54:18Rise up like the Italians and claim unification.

0:54:18 > 0:54:21We dedicate this cake to Garibaldi.

0:54:21 > 0:54:23You are more than just a biscuit.

0:54:23 > 0:54:26I mean, we'd have to say that, we're outside the parliament.

0:54:26 > 0:54:30'With the mix ready, it's time to grease our tin.'

0:54:30 > 0:54:32And pour in the batter.

0:54:32 > 0:54:34Whoa!

0:54:34 > 0:54:36Don't you want to, don't you?

0:54:36 > 0:54:38Oooh...

0:54:38 > 0:54:40'As we mentioned before, in Italy,

0:54:40 > 0:54:43'we're not allowed to use a gas-fired oven in a public place

0:54:43 > 0:54:44'without a fire officer present.'

0:54:44 > 0:54:48'So off we go again in search of a friendly neighbourhood restaurant

0:54:48 > 0:54:50'who'll let us use theirs.'

0:54:51 > 0:54:54'Eh, mate, while we're waiting,

0:54:54 > 0:54:57'you know it's really hot, and we're in Italy,

0:54:57 > 0:54:58'and we've not had one yet.'

0:54:58 > 0:55:00'Yeah...?'

0:55:00 > 0:55:03Oh, this is lovely, I can feel it going all the way down.

0:55:03 > 0:55:04Ice cream on a hot day.

0:55:04 > 0:55:07Oh, can you whack it? I don't think so!

0:55:09 > 0:55:12- 'And before you can say...' - 'Gianduja...'

0:55:12 > 0:55:14'..our cake has risen.'

0:55:14 > 0:55:17Look at the nuts on that.

0:55:17 > 0:55:19- Thanks very much! - HE LAUGHS

0:55:19 > 0:55:23- 'Smother your creation in the finest gangooja available.'- 'Gianduja.'

0:55:24 > 0:55:28'As if this cake wasn't already loaded with Piedmont nut power,

0:55:28 > 0:55:31we're going to decorate it with whole roasted hazelnuts.'

0:55:32 > 0:55:33Look at that.

0:55:33 > 0:55:35Fabulous.

0:55:35 > 0:55:40'And since we've baked this cake in honour of Italy's 150th anniversary,

0:55:40 > 0:55:43'I am going to take my cue from the city of Turin,

0:55:43 > 0:55:45'and bedeck it in the Italian Tricolore.'

0:55:45 > 0:55:47'Are you sure about that, Dave?'

0:55:47 > 0:55:50Look at that, it's like Garibaldi's hat.

0:55:50 > 0:55:52'Now, we can't fit 150 candles on this cake,

0:55:52 > 0:55:56'so to give it some Italian pizzazz...'

0:55:56 > 0:55:58'We've gone for sparklers.'

0:55:58 > 0:56:02DAVE HUMS A TUNE

0:56:06 > 0:56:10'Come on, Kingy, let's parade our cake with pride.'

0:56:10 > 0:56:11'Oh, God...'

0:56:11 > 0:56:14'And before you ask, we have checked with the fire department,

0:56:14 > 0:56:18'who are so anti-ovens, and this is fine.'

0:56:18 > 0:56:22ITALIAN OPERA MUSIC

0:56:24 > 0:56:27'But another Italian health and safety clause

0:56:27 > 0:56:30'means that we aren't allowed to offer it for public consumption.'

0:56:30 > 0:56:33'Looks like it's just you and me then, Buster.'

0:56:45 > 0:56:48D'you know what? Turin's been fantastic, hasn't it?

0:56:50 > 0:56:52Italy's been fantastic.

0:56:52 > 0:56:55I think the moment we started in Venice, what struck me,

0:56:55 > 0:56:58you know, we're three quarters of the way through the trip now,

0:56:58 > 0:57:01but this was our first steps into southern Europe.

0:57:04 > 0:57:06'And what an introduction.

0:57:06 > 0:57:07'Venice, a jewel.'

0:57:07 > 0:57:10'And we found the real Venice tucked away.'

0:57:10 > 0:57:12'That was it, though, Si.

0:57:12 > 0:57:15'We've managed to find the real Italy wherever we went.'

0:57:15 > 0:57:17See? There's passion in the pan.

0:57:17 > 0:57:18SI CHUCKLES

0:57:18 > 0:57:23THEY SPEAK ITALIAN

0:57:23 > 0:57:25'Garibaldi may have unified the country,

0:57:25 > 0:57:28but the regions are still so distinct.'

0:57:28 > 0:57:31'And what regions. They just seem to get better!'

0:57:33 > 0:57:38'And Turin itself, off the tourist trail, an absolute gem.'

0:57:38 > 0:57:40- Well, vive la Italia.- Hey!

0:57:40 > 0:57:42Gina Lollobrigida.

0:57:44 > 0:57:48'Our next leg is a real treat, as we're finally reaching France.'

0:57:48 > 0:57:51'We'll be baking flan, brioche, tarte tatin...'

0:57:51 > 0:57:53'..and of course, la baguette.'

0:57:53 > 0:57:56'And we get to eat some amazing things.'

0:57:56 > 0:57:59- 'Including summer truffle, nougat, and...'- 'Hey, stop!

0:57:59 > 0:58:01'You're giving it all away!

0:58:01 > 0:58:04'Just make sure you show up for our next leg of our epic...'

0:58:04 > 0:58:06BOTH: 'Bakeation.'

0:58:06 > 0:58:10'Now, we may have struggled a bit with the old Italian lingo.'

0:58:10 > 0:58:13'But if you've been inspired to master your focaccia...'

0:58:13 > 0:58:17'..and your stromboli, then head over to the Bakeation website:'

0:58:19 > 0:58:21'..and follow the links to the Open University.'

0:58:42 > 0:58:45Subtitles by Red Bee Media Ltd