Italy Hairy Bikers' Bakeation

'By now, you've probably realised

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

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

'in an epic 5,000 mile Bakeation.

'So far, the baking's been amazing.'

That's wonderful!

Oh, that's superb!

'And that's only Northern Europe.'

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

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

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

'We're really on a roll now.'

'After Italy...'

'We've only got two countries to go. France...'

C'est magnifique!

'..and, finally, Spain.'

They love you more than you'll ever know!

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

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

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

'of our spectacular Bakeation.'

# Volare... #

'Italy.

'The home of beauty, art,

'culture

'and legendary food.'

# ..Cantare... #

'Our Italian Bakeation

'begins in a magical place,

'where the roads are made of water.'

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

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

'So we've taken a boat.'

Mate, we're finally here.

Venice, the floating jewel in Italy's crown.

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

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

outside the city walls.

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

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

'but other than pizza,

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

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

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

'We'll be making focaccia here in Venice,

'which is more controversial than it sounds.'

'Tracking down a rare Italian pie in EmiliaRomagna.'

'Italians make pie?'

-ITALIAN ACCENT:

-'Oh, well, it's got a pasta in it, but it's a pie!'

'And in Piedmont, we'll be going nuts for chocolate.'

What more can you ask for?

But it's weird, because for weeks now, we've been in Northern Europe.

Now, we're entering Southern Europe.

There's a change of climate, a change of pace, a change of life.

It's quite...

-It hits you like a ton of bricks, doesn't it?

-Ah, it's fabulous, mate!

'Of course, the truth is,

'we can't have an Italian Bakeation without a pizza.'

'But our rolled-up version taps into the Italian-American vibe.'

'And we're going to serve it at an authentic Tuscan feast...'

'Hosted by my big sister, Ginny.'

But what a marvellous time to be in Italy!

150th birthday!

BOTH: # Happy birthday to you

# Happy birthday to you. #

150 years since the unification of Italy.

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

It all started in Turin with the first Italian parliament.

Now, I think we should go to Turin

and bake them a very, very appropriate birthday cake.

I think that's a good plan, dude.

There is an ulterior motive other than a cake, however.

Turin, on top of the Fiat building, has a racetrack.

'It's a true petrolhead's dream!'

'They're letting us go where only Michael Caine in The Italian Job has been before.'

This is going to be a wonderful trip.

Oh, by the way...

-Paolo!

-Che?

Piazza San Marco, "por" favore!

-Va bene!

-Si, grazie!

'You know what, Dave?

'Looking at Venice, it doesn't seem to make sense

'that Italy's only 150 years old.'

'Well, according to the old t'"internetto"

'Italy was only united in 1861. That's when all the independent states,

'including Venice, were brought together by the great hero, Garibaldi.'

'Garibaldi? The biscuit one?

'He found time to unite a country?'

'The biscuit was named AFTER him, Kingy!'

'Oh.'

'Here we are, mate. Venice Central.'

'Tourist Central by the looks on't.'

Oh, crikey!

What a heaving mass, Kingy!

Busy, innit?

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

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

Listen, let's stop, take stock,

-and go and find the REAL Venice.

-Yeah!

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

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

I mean, look at this.

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

'Perfect! And I bet that somewhere round here,

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

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

'And the great thing about focaccia

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

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

This is the real Venice.

And, actually, we're cheating a bit

-cos focaccia is not a Venetian dish.

-No.

It's from Liguria.

It is. But we knew that!

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

-No, you don't.

-You don't!

-No, there's loads of them everywhere.

Listen.

WHISTLING

Everyone whistles in Venice, don't they?

-Should we get cooking?

-We shall.

-This is the real easy focaccia.

-This is...

WHISTLING

DAVE WHISTLES

Here, don't sing the Cornetto theme!

SIMON LAUGHS

'Step uno.

'Add a sachet of yeast...'

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

'..to a bowl of plain flour.

'Next, a teaspoon of salt

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

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

'The secret of focaccia dough...'

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

-The weapon of choice.

-Thank you.

'Add to the dry goods and mix.'

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

-It is.

They're all work boats.

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

Once it's formed a nice ball of dough,

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

-Yes.

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

but it also activates the gluten in the flour.

And the activated gluten makes it bouncy bread.

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

Crack on, old love!

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

the better the bread.

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

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

'Venice will do nicely!'

-Shall we go for a whistle?

-We might as well.

HE WHISTLES

Lo and behold! Look at that.

Pass us the oil, mate.

'Oil a shallow baking tray...'

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

-Kingy?

-What, mate?

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

Standing in Venice, making focaccia?

It's fantastic. I love Italy!

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

-It is, yeah.

What's your dream?

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

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

That's what I want to do.

That's it. Very simple.

It's just getting there's killing us.

'Well, my dream's getting this focaccia finished

-'and getting it down me.'

-'Was I getting carried away there?'

'The dough needs another rest,

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

'and leave it for half an hour.

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

'Time for a little wander.'

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

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

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

'Italian food's gone global.'

'Yeah. It belongs to the world now.

'We're kind of bringing it home.'

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

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

-Ciao!

-Ciao!

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

-Look at this little lovely!

-Beautiful.

-Oh, marvellous!

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

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

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

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

salt and rosemary bits.

Look at that! Isn't that nice?

Black pepper.

And sea salt flakes.

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

Beautiful.

You need about three tablespoons of olive oil,

but, basically, just slosh it on.

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

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

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

till it's golden and crispy.

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

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

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

you've got to have a fire officer there

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

So therefore, we need to find a nearby hostelry

who'll have available the hospitality of their oven.

Yes. In the absence of a fire safety officer.

-Andiamo!

-That way. Over the bridge.

# A te, o cara

# Amore talora

# Amore talora

# Mi guido

# Furtivo

# E in pianto

# Or mi guida

# A te d'accanto... #

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

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

Buon giorno!

'this really is one of the most simple

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

-Ciao!

-Ciao!

-Ciao!

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

Ah! Perfetto! Grazie!

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

-Oh, yes!

-Heaven!

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

Pity we're, like, with each other.

Get off!

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

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

"Cosa?" "Che cosa?"

-"Si."

-"Si."

-"Occupa."

-"Occupa."

"The toilet is occupied."

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

'Good point. Good point.'

Look at that, mate!

You cannot knock that, can you?

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

That is proper...

..super delish focaccia.

Happy Venetian holidays!

Not half!

Oh, hey!

Man, that's mega!

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

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

superb.

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

wrap this in foil when it's cold,

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

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

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

you're going to be back in Venice.

'What a day, Kingy!

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

Bellissimo, dude! Bellissimo!

'Day two, and we're back on the bikes.

'And we've got to crack on

'because we're due at my sister Ginny's tomorrow.'

'I know, mate. And they're planning a feast in our honour.

'Tough gig, this(!)'

'Our ride today is taking us away from Venice

'and into the region of EmiliaRomagna.'

'We're heading to the historic city of Ferrara.'

'Ferrara's got a pretty serious wall around it, mate.'

'That's cos before Italy was unified,

'the city states used to wage war on each other.

'Round here, the main troublemakers were the Venetians.'

'And they seemed so nice!

'Looks like a lovely place, mind.'

# Ogni volta, ogni volta... #

'Anyway, the reason we're here is because I've found

'a weird and wonderful recipe which is unique to the town.'

'Something refined and exclusive?'

-'Pasta pie!'

-'You what? Pasta?'

'In a PIE?

'Are you sure that's not a Scottish recipe?

'They'll put anything in a pie!'

'It's 100% totally Italian. In fact, I found it in Italy's most famous cookbook.'

Science In The Kitchen And The Art Of Eating Well,

by the great Pellegrino Artusi.

Yeah, he was a bit of a bon viveur.

He went around and recorded his meals, recipes,

and the collections have been published in this in 1891.

Look at that.

"Pasticcio di Maccheroni".

It's pasta pie!

-Back of the net!

-I know.

I mean, who hasn't had, like, lasagne and chips?

It's wrong but it's right.

'You know, Si, this book is still found in most Italian homes.'

'So, this Artusi fella is a kind of Italian Mrs Beeton, then?'

'Exactly!

'And having the food of the different regions

'united in one volume helped bind the new country together.'

-'Kind of like eggs in a cake.'

-'You're getting good this, aren't you?'

'Now, where better to sample Ferrara's famous pie

'than in Ferrara's best-known bistro?'

-Federico!

-Eh!

-Al Brindisi!

-The Hairy Biker!

How are you, dude?

'Owned by the very friendly Federico.'

-It's good to see you.

-Where's the bike?

Together, together! Come on! Grazie!

I love him already! He's brilliant!

So, Fred. Hi.

You have a big reputation here.

-Reputation? Good reputation?

-Very good reputation.

Look at that sign.

Millequattrocento, trentacinque.

In 1435, the owner of this place,

"a cuocolina", that would mean "a little drunken boy".

THEY LAUGH

Now, I'm a reputation like a little drunken boy!

Wait to drink with me! Come on!

So, this is the tenth generation little drunken boy?

Now, this recipe that Pellegrino Artusi says...

Pellegrino Artusi?

The genius of cooking! Wow!

This is intriguing.

The "Pasticcio di Maccheroni".

It's got truffles, sweetbreads, butter, prosciutto, gizzards,

cockscombs, testicles and unlaid eggs.

-Unlaid eggs?

-I know!

How do you unlay an egg?

'Fed's mate, Chicco, is one of the chefs here.

'He's a local lad, and has agreed to show us how to make

'his family's version of Ferrera's pasta pie.'

-Chicco!

-Hi, Chicco! Hi!

-Oh, fantastic!

So, is this the pastry, Chicco?

-Questa e la pasta frolla?

-Si, si.

Chicco don't speak English, but speak Italian very, very quickly. Yeah?

'Hold on a minute! Italian? Very fast?

'Ooh, we're going to struggle with that!'

'Ah, but luckily, our director speaks Italian,

'and he's offered to put subtitles on to explain what Chicco is saying.

'How fab's that, dude?

Put it in the fridge for 20 minutes.

'Hang on! I smell a rat! I think the director is having a bit of a laugh.'

'At our expense!'

Flour and butter, cooked together.

-Just milk?

-Yes. But warm it.

-Warm milk, yes.

-Warm the milk. Yes.

'Right. Seeing as these subtitles don't seem to be reliable,

'we'd better tell YOU what's going on.

'Chicco is making a bechamel sauce.

'And he starts by adding flour to melted butter.

'But he seems in no hurry.'

Helping Chicco!

The king of the bechamel sauce!

You fall in love with many, many, many women with this sauce.

There you go. Lads, teenagers, anybody that's on the pull.

Learn how to cook, you're laughing!

See? There's passion in a pan.

'Right, that's it! Enough of this subtitles lark!'

'Chicco's now using the world's tiniest grater

'to add nutmeg to his sauce.'

-Come on with...?

-Nutmeg.

With the nutmeg. Come on with the nutmeg!

Nutmeg! Arrivo.

Now, you can bet your bottom dollar that this isn't semi-skimmed.

That's low bechamel.

Style of life in Italy is low bechamel.

Parmigiano Reggiano e buono!

'Butter, flour, warm milk, nutmeg, salt and Parmesan cheese...

'Cooked slowly, the perfect EmiliaRomagna bechamel sauce.'

-It's like silk.

-Yeah.

Creamy and silky.

-Ready to taste it?

-Grazie.

-Grazie.

I now anoint you...

a member of the British Noshing Empire!

Salt, salt, salt, salt, please, salt.

-Yeah.

-"Sale."

'Chicco's using normal dried macaroni.

'Italians seem very relaxed about using dried pasta, Si.'

'They are, dude. Fresh or dry, there's no snobbery.'

-How long, Frederico?

-Nine minutes.

-Yeah, yeah.

-Not too...

-Still al dente.

-Yeah, al dente.

-Esatto. Veramente.

-I'm feeling proper Italian.

# I sing amore... #

'Once done, Chicco mixes the pasta into a pre-made,

'slow-cooked meat ragu.

'Followed, in due course, by that slow bechamel sauce.

'Look at that, Si.

'You can't rush this process, but, by God, it looks good!'

'But remember - it's pie he's making. Time to roll out the pastry.

'This is a new one on me, Si.

'Chicco's using egg whites to help stretch out the dough.'

Come on, Chicco, your grandmother see, now.

I bet egg whites is one of Chicco's grandma's secrets.

I'm still fascinated what an unlaid egg is.

If it's not egg-bound, then he cannot feel them.

Presumably if you had a poultry farm where you're farming chickens,

you'd be killing chickens and maybe, like,

every one in ten or two in ten, you have them with an unlaid egg inside.

-Yeah.

-So they can just put them to one side,

give them to Pellegrino Artusi.

-"Mr Artusi, get yourself round!"

-And you've got your unlaid eggs,

we've got a pie on, tonight.

-OK, Chicco.

-Pronto.

-Oh, look at that.

-Wow.

'Right, Dave, while Chicco rolls out more pastry...'

'I'm on it - let's try the filling.'

Oh, that ragu's great.

'At last, the base goes on.'

'The base? I thought that was the top.'

'He's filling it upside-down.'

'Oh. Ah! So it's an upside-down pasta pie!'

'Well, they serve it the right way up.

'Anyway, it has to go in the oven. Which means...'

'Playtime!'

HARMONICA AND DRUMMING

THEY LAUGH

Hey, hey! Nice one, boys!

-Eccolo li.

-Look at that.

-Wow.

Ma non e finita, non e finita.

-E molto caldo, vero?

-E caldino.

-OK, perfect.

The Hairy Bikers help Chicco.

-Oh!

-Bravo, Chicco!

-Wow.

-Hey, Chicco, fabulous, man.

-Fantastic.

-We need the finish.

-Oh?

-We need just a little bit of colour.

It's very important to put just a little bit

of sugar inside of a yolk, for create a balance from

the sweetness of the sugar outside the pasta pie

and the complexity of different kind of saltiness from the ragu,

from the pasta, of the inside of pasta pie.

-'I love the idea of sweetening a savoury pie.

-Me too.

'But it means it's got to go back in the oven. This is real slow food.

'At last, 15 minutes later, our pasta pie is done.'

APPLAUSE

-Bravo!

-Fantastic!

-Bravo!

-Thank you.

-Now, that's a pie!

-That is a pie.

-That's a pie. You want to try?

Take a portion, come on.

-Oh, yeah, yeah!

-This looks good.

-It does, doesn't it?

-Yeah!

-Well done, Chicco.

-Oh, wow!

-Fantastic.

-Nicely done.

-Super rich.

-Yeah!

-Wow, look at that! Bravo, Chicco.

-That looks fab.

Maccheroni, mangiamo, eh? Mangiamo, eh? Hai capito?

-Capito!

-Si, si!

LAUGHTER

Oh, that's brilliant.

Because the pastry is so rich,

you don't feel as though you're getting carbohydrate upon carbohydrate.

-Bravo, Chicco, eh? E perfetto.

-Salt.

-Mmm.

'You know, Si, I can really see how having this fantastic

'regional food collated into one book proved so popular.'

Do you know? I think Pellegrino Artusi would be very, very proud.

I'm very glad, though, he's left the unlaid eggs

-and the testicles out, the cockscomb.

-Yeah.

-It doesn't lose anything.

-No.

-Not missing out.

'Er, Dave? I have some news for you.

'I had a look at that recipe afterwards.

'It says "remove the cockscomb, testicles and unlaid eggs."'

'Ah, oops. Ah, well.

'It's still a legendary pie, isn't it?'

'I tell you what, though, Dave.

'As well as being legendary, it took a long time to cook.'

'Slow bechamel.

'Still, it means we get to see Emilia-Romagna at sunset.'

# Dice ch'era un bel uomo veniva

# Veniva dal mare... #

'Our accommodation for the night is a family-run agriturismo,

'a kind of rural B&B you find all over Italy.'

-Hello!

-Buonasera, buonasera, signora!

I am Serena.

-Hello, Serena, I'm Simon.

-Ciao.

-Hello, nice to meet you. Ciao.

-Hello! Buonasera, David.

-I'm Serena. Pleased to meet you.

Pleased to meet you. I'm so sorry we're late.

No, don't worry, don't worry.

'Agriturismo also offers good value lunches and evening meals.'

'Well, personally, I'm full of pasta pie,

'so I'm heading straight up the apples and pears to bed.'

-'Night, dude.'

-'Night, mate. Like The Waltons! Night-night, Serena!'

'Enough, will you? Enough.'

'Day three, and it's a biggie for you, mate.'

'That's right, dude. It's the day I get to see my big sis.'

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

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

'She's pretty well Tuscan now.'

'The journey to Ginny's is taking us out of Emilia-Romagna

'and towards the Tuscan village of Figline Valdarno.'

'And Tuscany is quintessential Italy.

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

'Including the Italian branch of the King family!'

'Right, we're here!

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

I heard the motorbikes! I heard the motorbikes!

So how are you doing?

-Oh, God!

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

Oh, I've missed you!

-Hey!

-Hey! Hello!

-The good-looking part of the King family.

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

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

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

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

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

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

What have you got lined up for us?

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

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

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

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

that isn't fundamentally, traditionally Tuscan.

'Now, the Peruzzis are like a second family to Ginny.

'And, over the years, they've pretty well adopted me too.'

-I can't wait to see Babbo.

-Oh, listen. They're so...

They're crazy waiting to see you.

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

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

So we're following Ginny, right?

Yeah, follow that car, dude.

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

'She's gone native with her driving.'

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

'So an authentic Tuscan feast in our honour.

-'This is some privilege, Kingy.'

-'I know, mate.

'But we're cooking one of the dishes.

'I'm feeling the pressure here.

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

'Your Italian Grandpapa.'

'Si.

'Babbo is an affectionate term for Dad.

'He's the head of the Peruzzi family.

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

La zucca fiorentina.

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

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

-Si!

-Si, Babbo, si.

Si! La zucca fiorentina.

This is so frustrating.

'Babbo's garden is Tuscany on a plate.

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

Oh!

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

'night after night.'

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

-Quello?

-That one!

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

I mean, how long have I known Gino now?

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

HE LAUGHS

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

-Si.

-Si, Babbo, si.

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

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

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

Insalata cosi? Io voglio!

Perfecto. Give me a kiss.

-Madonna!

-Madonna!

-Roba da lavarsi.

HE LAUGHS

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

'Well, let's not disappoint him.

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

'The medium of song.'

# When the moon hits the sky

# Like a big pizza pie

# That's stromboli. #

# Sleigh bells ring

# Children sing

# That's stromboli! #

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

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

'on the pizza called the stromboli.'

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

'So let's crack on.'

'Mix yeast, semolina flour,

'salt and sugar.

'Pour two tablespoons of olive oil into warm water

'and add to the bowl.'

OK, and just stir it round

until it starts to combine.

'Semolina isn't used much in Britain nowadays.

'But it's highly regarded in Italy

'and gives a crisp, crunchy texture.'

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

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

-Here goes...

-Man!

-Munchie time for Geordie.

-It never fails to...entertain me!

-Right. Get your hands in it...

and form a dough ball.

That looks good, mate.

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

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

it was invented in America,

in an American sandwich shop.

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

Romano.

-And he made his living selling hoagies and sandwiches.

-Yeah.

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

Somebody came to his shop and said,

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

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

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

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

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

"On the Island of Stromboli

"whilst making the film Stromboli."

And then he said, "Nat,

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

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

Tuscan folk are so particular about their food.

But it's like the Peruzzis.

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

that if it doesn't come off his campo,

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

he don't like it!

So stromboli, you know,

do try this one at home.

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

Now, we put that into the proving bowl.

Cover up.

Just for the dust more than anything else.

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

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

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

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

Look at the colour of that oil.

It's greener than a kilo of processed newts!

These are just good tinned tomatoes.

Now, we can get some heat under this now.

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

-Seen his tomatoes?

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

'Add about a tablespoon of oregano for flavour

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

'And season to taste.'

I think if we leave that another minute or so,

-I think that'll be spot on.

-Si!

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

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

Just massage the oil into the tray...

..as if it was lotion

into Isabella Rossellini's back.

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

where her yacht is, just for a few weeks.

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

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

Just a bit will do.

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

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

It's like making a Swiss roll.

-Now, the build.

-Excellent.

Shall we?

Yeah.

First off, start with your tomatoes

and just leave about two centimetres all the way around.

'Now, a stromboli can be veggie.

'Tomatoes, cheese and mushrooms, for example.

'But in meat-loving Tuscany,

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

Look at these buffalo mozzarella. Slice this.

Look at that!

Mm... Mate!

The mozzarella.

I can imagine, when this is unrolled,

it's going to be stringy, unctuous -

as tasty as a tasty thing could possibly be.

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

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

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

'and then roll lengthways.'

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

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

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

'into the Tuscan wood-burning oven

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

# ..Que sera, sera... #

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

'I've seen worse, Duke.'

# ..The future's not ours to see

# Que sera, sera

# What will be will be. #

-What a table, eh?

-Well, that's a reception.

-Isn't it?

THEY CHEER

HE SPEAKS IN ITALIAN

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

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

-I hope it's all right.

-Eh, Fat Tony!

'Fat Tony's bound to like it.'

-It looks like the flag of Italy.

-Yes.

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

-150th birthday.

THEY TALK IN ITALIAN

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

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

'But what about the main man?'

-Bene?

-Molto.

-Molto?

THEY SPEAK IN ITALIAN

I'm sure he appreciates a lot, because when he doesn't like something,

he tells you.

-That's great praise indeed.

-Isn't it just? Yes, it is.

'Phew! That's the food feedback over.

'Looks like the dinner party conversation's turning to politics now.'

'Controversial?'

What's interesting is, I found anyway,

when I talk to Italians - talk to all these Italians here -

they will not say they're Italians first.

They'll say they're Tuscans first.

Your sense of unity - it's unity by diversity.

'Interesting.

'So what do the Tuscans think about the person who united Italy?'

We were talking about Garibaldi, or I did. I was trying to be clever.

I said, "Oh, yeah, Garibaldi" - the answer was...

-He'd better stay at home.

-It was better Garibaldi stayed at home.

I was like, "Oh, really?"

'So unification isn't as popular as we thought, Si.'

'Garibaldi should have stayed at home. Thank goodness he didn't.

'I love them biscuits. I'm only joking, I'm only joking.'

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

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

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

'We're going to the seaside!'

'Yes!'

'We're heading back north to the spectacular coastline of Liguria

'and a village called Vernazza.'

Oh, Si, look, isn't the Ligurian coast magnificent?

Oh, absolutely, mate.

Sun, sea, sand. You cannot whack it, can you?

Oh, cannot wait to get my feet wet.

'Tell you what, mate, we've cooked our way halfway across Europe.

'I think we deserve a day by the sea.'

'So, we're not baking today, no?'

'Nah! Let's have a day free from flour and eggs.'

'For our day off, we've come to the Cinque Terre,

'five tiny villages perched above the Mediterranean Sea.'

'And this is one of them - Vernazza.'

-Oh!

-Oh!

-Hey, it's beautiful, though, isn't it?

-Fabulous, isn't it.

Get away!

-Yes!

-What's happened?

-Stupid boy splashed me.

-No, he didn't?

-He did.

-No!

'Shall we go and find a bit of seafood, dude, or what?'

'We'd be fools not to.'

Ooh! Ah.

-They're lovely!

-Aren't they. That tastes of the sea.

'Funny, though, we're trying to avoid baking and our anchovies are breaded.'

What a treat. 'And our calamaris are battered.'

-Baby ones.

-Good intro this, isn't it?

-Mmmm.

-The octopus.

-Ooh, yes!

-Fantastic.

-And marinated anchovies.

-Oh, wow.

-Is this all from this area here?

-Yes. From here.

-All local produce?

-Yes.

There is a fisherman here in Vernazza and we buy the fish just from him.

'A bit of a result. We've met the man...'

'Giovanni.'

I can do whatever you want here.

-'..who cooks the fish and knows the man...'

-'Franco.'

'..who catches the fish.'

'Giovanni's arranged for us to go out in Franco's boat.'

Franco!

'Our day off is shaping up beautifully.'

'So, are we going fishing, then?

'Nah, it's Franco's day off too.

'He's taking us on a sightseeing trip down the coast to Manarola.'

'Marvellous.'

# Di quanto il mondo sia

# Meraviglioso. #

Perfetto. Bene. Grazia.

-We're going to...

-Manarola.

-Manarola.

Hey, Dave, a bit quicker. I feel like Kate Winslet up here! Lovely!

More like Moby Dick from where I'm standing.

Oh, God, you know, you could just laugh for once.

# ..Inventato

# Il mare..! #

'Look, Kingy, heading down the coast that's Cinque Terre number three, Corniglia, the middle one.

'You have to climb 33 flights of stairs to get to it.'

'I'm very happy with the view from sea level, ta.'

-1,200 year ago...

-1,200 years ago.

-Pirates, pirates.

-Pirates!

'Do you know what, Kingy? This coast was once plagued by pirates

'and the director's just translated something Franco was just saying.

'Hang on, hang on!'

'No, he promises me this is true.'

You know our English national flag of St George,

the white cloth with the red cross?

That was a Genovese flag.

Such was the power of Genoa at that time

that the English adopted that to have safety from the pirates.

In the end it became our national flag.

'The flag had already been used in the Crusades,

'but it was the fear of pirates in the Med and an agreement

'with the maritime city state of Genoa in 1190 that made it official.'

'They must have been well-hard, those Genoans.'

'We're here, Manarola. Cinque Terre, numero quattro.

'The end of the line for us, Kingy.'

'I've been looking forward to this.'

-Right, mate, I'll see you at the shore.

-What?

I'm off, I can't take it any longer! Woo-hoo!

Hey, it's a long way, innit?

'Newcastle's due north, Kingy, follow the stars.

'Watch out for those pirates, though!'

Now, that's what I call...paddling!

'I don't want to leave Liguria, dude.'

'I'm afraid we have to, mate.

'We've got to get to Turin.

'We've a cake to bake in honour

'of this great nation's 150th anniversary.'

'And go for the ride of our lives on top of the old Fiat factory.'

'So, let's get a shift on.

'Out of Liguria, our next Italian region is Piedmont.'

'And we're heading for a village called Cravanzana.'

'Piedmont is famous for wine, cheese and...'

'Hazelnuts by the look of it.

'We're surrounded by them. Grove upon grove.'

'All part of my master plan, Kingy.

'It was here in Piedmont that the hazelnut was first combined with chocolate...'

'Magnifico.'

'..which I thought would make a great theme for our Italian birthday cake.'

'Delizioso. What a great ambassador you are.

'But you're spoiling me, dude!'

'Very amusing. Let's park up and gather some nuts.'

BOTH: # Lots of hazelnuts, whooh!

# Piedmont grows them and it makes them into chocolate SPREAD! #

'Yes, indeed. The winning combination of hazelnut and chocolate

'had a new twist given to it when Pietro Ferrero...'

'A local baker.'

'..had the bright idea of adding oil

'to the cocoa and hazelnut combination to make a tasty paste.'

And so was born...

Nutella.

How many of you thought that Nutella was either Swiss, German

or some Scandinavian product?

It's not, it's Italian.

'And, of course, Ferrero went on to make those special chocolates

'so apt for diplomatic occasions.

'Excellente!'

It comes out on a platter.

Your granny gets them stuck under her palate at Christmas. The wafer.

'Now, in this part of the world Nutella is known as pasta gianduja.'

'Jam-what?'

G-I-A-N-D-U-J-A.

'Look, it's on the screen.

'Oh, I'll leave it to you.'

'On this nut farm, Emiliano and his son, Emanuelle,

-'make their own version of...'

-'Gianduja.'

'It might make the perfect topping for our celebratory cake.'

Aah! Look at that, man!

-It looks unctuous and silky.

-Very good.

Can you smell it? Can I swap that one? He's out more on it!

Salute!

-'Has out local, um...'

-'Gianduja.'

'..got what it takes to top our special cake?'

It's really, really nutty.

You know the Nutella you get at home,

if you can think of it on steroids with a big punch of hazelnut

as soon as you eat it, a big punch of hazelnut, very chocolatey,

-very creamy.

-God, it's fabulous. It's a squirrel's dream.

'What makes this gianduja so tasty?

'Cocoa, milk, cocoa butter and sugar all help.'

'But its secret weapon is the oil,

'infused with desiccated hazelnuts grown here on the farm.'

Forget the bread, get a spoon over ice cream.

The numerous things you could do with it. Bellisimo. Fantastic.

'You know what? I feel like saluting these hills

'that created this fantastic flavour. Love it!'

'Hell! Let's all salute Piedmont, land of gianduja!'

'Nuts in tow, we're heading off to Turin.

'And we're lost.'

'Back on track.'

Er, yes, not according to this satellite navigation system.

We're all going in the wrong way now.

No, we're not. It's down here and it's a left in 2.1 miles.

Ah, yes. Yes!

-Come on, Kingy!

-I'm coming!

# Radio's going to play that song... #

'Oh, he's not going to sing all the way, is he?

'Bring on some proper music.'

# Take me to the magic of the moment

# On a glory night

# Where the children of tomorrow dream away

# In the wind of change... #

'Here we are, Si, the magnificent city of Turin,

'the original capital of Italy.'

'Looks grand enough, doesn't it.

'I don't know about you, but I'm soaked.'

'Aye, let's find a hotel and get our heads down.

'It's the biggy tomorrow.'

'Day six. The rain has gone and the city of Turin is ours.'

'Including a certain legendary rooftop

'where we plan to test our motorcycling mettle.'

We're going to the Lingotto!

We'll ride like stallions against the wind.

-Just don't look down.

-And it's Italy's birthday.

-Where do you want it?

-Grazia.

-There?

-Prominente.

I just think, what a fitting way to end our time in Italy -

a go around the Lingotto test track,

and then baking a Nutella cake in the middle of Turin.

This is where it all kicked off, this is where the parliament was, where the unification happened.

Some think that Garibaldi should have stayed at home.

I've got to admit I believe that separatism of any form is a bad thing.

That's a personal opinion and not necessarily endorsed by the BBC.

I believe we are all one big global family,

whether you are from Newcastle or Barrow-in-Furness.

Under the skin, we're brothers.

No, you're not wrong. You're not wrong.

'Right, dude, we need to get into serious biker mode.

'The Lingotto isn't for beginners.'

'Let's do it.'

'There it is, Dave.

'They filmed some of the Italian Job chase sequences up here.'

'Yeah, but Michael Caine was sat inside a Mini Cooper.

'We're riding free, like two cowboys in a spaghetti western.'

-Yes!

-Yeah!

Oh, what!

-Wahey!

-Oh, man!

-We made it, top of the world.

-Get in. This is it, this is it.

Look, you can see Turin, it's amazing.

-Look at this, it's a helipad.

-Just to explain it to you,

the process started of car manufacturing at the base of the building

until the final product was put on this test track on building top

to make sure the vehicles they built below

were of a sufficient standard to sell.

-And we get the chance to go around it!

-Yes!

A one, two, three, four!

'Would you credit that? Speed bumps up here.'

'What a buzz. I've never ridden anywhere quite like this.

'Amazing!'

THEY LAUGH

Yee-ha!

Yes!

'That was sensational.'

'Dude, the ultimate ride.'

'Me blood's pumping now, Kingy.'

'Good, cos we've got a cake to bake.

'A cake to commemorate the creation of a nation.'

'Cometh the hour, cometh the men.'

# Nessun Dorma... #

'Cometh Pavarotti by the sound of it.'

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

'It'd be rude!'

# Tu pure o Principessa

-# Nella tua...#

-Look at all those flags!

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

# ..Guardi le stelle... #

'Which way is the Parliament Square, Si?'

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

# ..D'amore... #

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

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

'And cook an anniversary Torta Gianduja,

a chocolate cake infused with hazelnuts.'

Who in their right mind

cooks a chocolate cake at 40 degrees Celsius?!

Look, we can and we are.

The process is as follows...

Step one, for goodness' sake,

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

Look at how the butter's presented here!

There's even rivets on your butter packet.

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

'retaining a knob for greasing purposes.

'Then add 200 grams of dark chocolate.'

'Meanwhile, separate six eggs.'

# Six eggs in the fountain...

# Will bring you happiness... #

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

Whoo!

Here we stand in that famous square in Turin,

where the unification of Italy

became the culmination of an impossible dream.

And inside that building there,

that's where the first Italian parliament sat.

That's where Garibaldi's dreams come true.

'Uh-oh! It's the carabinieri!

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

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

'Say nowt.'

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

..and six egg whites.

We add 200 Gs...

..of sugar to the egg yolks,

and whisk until it becomes creamy and light.

Why couldn't we make an ice cream?

I mean, the ice cream is fantastic here.

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

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

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

What if it rained?

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

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

-We've done that.

-I know.

'Into the melted butter and chocolate,

'add 200 grams of ground roasted hazelnuts.'

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

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

Imagine that, a praline-based chocolate cake.

Whoa!

'Into the egg yolks and sugar,

'add about three tablespoons of amaretto.'

Now...

This is six egg whites,

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

-DAVE SNIGGERS

-..in the heat.

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

SI CHUCKLES

'Now add the egg yolk, sugar and amaretto mix

'to the cooled chocolate sauce.'

Look at the colours of that, hey.

-HE SIGHS

-Whoa...

Like God's Catherine wheel.

This even looks good before you make it.

Ah, well done, Hercule!

Look at that.

-Now that is a stiff peak.

-Stiffer than Shergar's front paw.

Right.

Now we fold the egg whites in a customary fashion

with a steel implement, into the cioccolato nutacaco.

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

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

-Yeah, well, you know, you tried.

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

some things get through, "Gianduio."

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

-Po...

-I'm trying!

You know what I mean?

'Fold in the egg whites.'

This is going to rise up.

Rise up like the Italians and claim unification.

We dedicate this cake to Garibaldi.

You are more than just a biscuit.

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

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

And pour in the batter.

Whoa!

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

Oooh...

'As we mentioned before, in Italy,

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

'without a fire officer present.'

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

'who'll let us use theirs.'

'Eh, mate, while we're waiting,

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

'and we've not had one yet.'

'Yeah...?'

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

Ice cream on a hot day.

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

-'And before you can say...'

-'Gianduja...'

'..our cake has risen.'

Look at the nuts on that.

-Thanks very much!

-HE LAUGHS

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

-'Gianduja.'

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

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

Look at that.

Fabulous.

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

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

'and bedeck it in the Italian Tricolore.'

'Are you sure about that, Dave?'

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

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

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

'We've gone for sparklers.'

DAVE HUMS A TUNE

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

'Oh, God...'

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

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

ITALIAN OPERA MUSIC

'But another Italian health and safety clause

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

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

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

Italy's been fantastic.

I think the moment we started in Venice, what struck me,

you know, we're three quarters of the way through the trip now,

but this was our first steps into southern Europe.

'And what an introduction.

'Venice, a jewel.'

'And we found the real Venice tucked away.'

'That was it, though, Si.

'We've managed to find the real Italy wherever we went.'

See? There's passion in the pan.

SI CHUCKLES

THEY SPEAK ITALIAN

'Garibaldi may have unified the country,

but the regions are still so distinct.'

'And what regions. They just seem to get better!'

'And Turin itself, off the tourist trail, an absolute gem.'

-Well, vive la Italia.

-Hey!

Gina Lollobrigida.

'Our next leg is a real treat, as we're finally reaching France.'

'We'll be baking flan, brioche, tarte tatin...'

'..and of course, la baguette.'

'And we get to eat some amazing things.'

-'Including summer truffle, nougat, and...'

-'Hey, stop!

'You're giving it all away!

'Just make sure you show up for our next leg of our epic...'

BOTH: 'Bakeation.'

'Now, we may have struggled a bit with the old Italian lingo.'

'But if you've been inspired to master your focaccia...'

'..and your stromboli, then head over to the Bakeation website:'

'..and follow the links to the Open University.'

Subtitles by Red Bee Media Ltd