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