0:00:02 > 0:00:04Oh, mate, it's good to be on the road again.
0:00:04 > 0:00:05Wee-hee!
0:00:05 > 0:00:06New places...
0:00:06 > 0:00:08Now, that's a view, Dave.
0:00:08 > 0:00:09New people...
0:00:09 > 0:00:11- Al bacio.- Al bacio.
0:00:11 > 0:00:12And new food.
0:00:12 > 0:00:14Oh, that's good.
0:00:14 > 0:00:17We're doing almost 3,000 miles around the Mediterranean
0:00:17 > 0:00:23in search of the authentic flavours of Italy and Sardinia,
0:00:23 > 0:00:24Corsica and France,
0:00:24 > 0:00:27and the Balearics and Spain.
0:00:27 > 0:00:30And we'll end up in Andalusia for one of the biggest
0:00:30 > 0:00:33festivals in the Med, the Festival of San Juan,
0:00:33 > 0:00:36but it won't be all sun, sea and sangria, Kingy.
0:00:36 > 0:00:38Oui, oui, oui, oui!
0:00:38 > 0:00:39They're all looking at us now.
0:00:39 > 0:00:43Too right. We're tracking down the real Mediterranean...
0:00:43 > 0:00:45You'll never get a tune out of that.
0:00:45 > 0:00:47..little out-of-the-way places,
0:00:47 > 0:00:51and the full menu of culinary loveliness on offer.
0:00:51 > 0:00:53Oh, wow. It's so simple.
0:00:53 > 0:00:54It's fantastic.
0:00:54 > 0:00:58We get to eat the tiger cow. Whoo! Grr!
0:00:58 > 0:01:01And, of course, we want to cook with the locals.
0:01:01 > 0:01:02- ALL:- Salute!
0:01:02 > 0:01:04And hear their stories.
0:01:04 > 0:01:08We started in southern Italy, which was incredible.
0:01:08 > 0:01:09Now we're island hopping.
0:01:09 > 0:01:10Sardinia...
0:01:10 > 0:01:13- This, when you eat it, makes you happy.- It does.
0:01:13 > 0:01:14..then Corsica.
0:01:14 > 0:01:15That is incredible.
0:01:15 > 0:01:18This is our take on a magical part of the world.
0:01:18 > 0:01:19Corsica!
0:01:19 > 0:01:20..right on our doorstep.
0:01:20 > 0:01:22Ole!
0:01:22 > 0:01:23Hold on to your helmets...
0:01:25 > 0:01:26Ah!
0:01:26 > 0:01:28..it's going to be immense.
0:01:37 > 0:01:41We're in Sardinia...
0:01:41 > 0:01:47..starting our island adventure in the capital, Cagliari.
0:01:47 > 0:01:50Dude, you can definitely say we've landed on our feet here,
0:01:50 > 0:01:51cos all the flamin' roads are shut.
0:01:51 > 0:01:54- Buongiorno!- Buongiorno, buongiorno!
0:01:54 > 0:01:57Turns out it's just the biggest day of the year...
0:01:57 > 0:01:59The Festival of Saint Efisio.
0:01:59 > 0:02:03All the smiley faces and the people. It's just fantastic.
0:02:03 > 0:02:07This festival honours a Roman invader, Efisio,
0:02:07 > 0:02:10who came to conquer but became so loved by Sardinians
0:02:10 > 0:02:12that they embraced him as a saint.
0:02:12 > 0:02:14There's loads of 'em coming up, Si.
0:02:14 > 0:02:15Oh, wow!
0:02:15 > 0:02:19And it's a chance to celebrate being Sardinian!
0:02:19 > 0:02:22Here, dude, I wonder what the significance of the hats are.
0:02:22 > 0:02:24Dunno, but I'd love one.
0:02:24 > 0:02:27These carts have travelled from all over the island.
0:02:27 > 0:02:29Each one is different,
0:02:29 > 0:02:33reflecting the traditions of every town or village.
0:02:33 > 0:02:37You know what, Dave? I think Sardinia is going to be
0:02:37 > 0:02:40a very, very, very big surprise.
0:02:40 > 0:02:45Sardinia is a sort of island roundabout slap bang
0:02:45 > 0:02:48in the middle of the western Mediterranean.
0:02:48 > 0:02:50Which means that, over the centuries,
0:02:50 > 0:02:53it's been invaded by most of its neighbors,
0:02:53 > 0:02:56who brought with them their culture and their cooking.
0:02:56 > 0:02:59It's colour, life, food and adventure -
0:02:59 > 0:03:01that's right up our street.
0:03:01 > 0:03:05We're starting with a glimpse of the Roman legacy
0:03:05 > 0:03:06here in Cagliari.
0:03:06 > 0:03:08Then we head west to San Pietro
0:03:08 > 0:03:10in search of tuna.
0:03:10 > 0:03:11In the north of the island,
0:03:11 > 0:03:14we'll savour the finest Catalan food...
0:03:14 > 0:03:17..then climb the mountains to Orgosolo,
0:03:17 > 0:03:20the wild heart of Sardinia.
0:03:20 > 0:03:24And finally, we have a royal appointment in the tiny
0:03:24 > 0:03:27kingdom of Tavolara.
0:03:27 > 0:03:30In short, we're aiming to sample everything
0:03:30 > 0:03:33this magnificent Mediterranean island has to offer.
0:03:33 > 0:03:36I think you and I are in a promising Sardinia.
0:03:36 > 0:03:37Heyyy!
0:03:41 > 0:03:44For our first taste of Sardinia, we're leaving the parade
0:03:44 > 0:03:48and hitting Cagliari's backstreets.
0:03:48 > 0:03:51We've had a tip-off that there's a lady baking
0:03:51 > 0:03:53some incredible sweet treats
0:03:53 > 0:03:55especially for the Feast of Saint Efisio.
0:03:55 > 0:03:58- Yeah. Brilliant.- Ohhh! I smell almonds and lovely things.
0:03:58 > 0:04:01- Buongiorno.- Buongiorno. Simon.
0:04:01 > 0:04:03- Buongiorno.- Wow!- Look at all these!
0:04:03 > 0:04:06Signora, what's the significance of all of these biscuits?
0:04:06 > 0:04:08This is all Sardinian cakes.
0:04:08 > 0:04:11We make only Sardinian cakes.
0:04:11 > 0:04:13Each village have four, five cakes.
0:04:13 > 0:04:16Right! What is this?
0:04:16 > 0:04:20Allora, this is almond and orange flower water...
0:04:20 > 0:04:21- Uh-huh.- ..and sugar.
0:04:21 > 0:04:23- That's it?- Is soft.
0:04:23 > 0:04:25Ooh, look at that!
0:04:25 > 0:04:27Trust you to pick the squidgy one.
0:04:27 > 0:04:29Do you know, Kingy, these are superb.
0:04:29 > 0:04:32It's not a biscuit, it's not a cake. It's not sweet.
0:04:32 > 0:04:34It's subtle, isn't it?
0:04:34 > 0:04:36My mother would've loved these.
0:04:36 > 0:04:37And there's good news, Dave.
0:04:37 > 0:04:40These little almond treats are easy to make,
0:04:40 > 0:04:42and it starts with a jug of water.
0:04:43 > 0:04:45One litre.
0:04:45 > 0:04:47Basically, she's making a sugar syrup,
0:04:47 > 0:04:48and plenty of it,
0:04:48 > 0:04:51because half her village are coming to eat these beauties.
0:04:51 > 0:04:54So, I think it's safe to say that the Sardinians have
0:04:54 > 0:04:56- a sweet tooth.- Yeah!
0:04:56 > 0:04:59- Now, this for 30 minutes.- Yes.
0:04:59 > 0:05:02Oh, well, I'm going for a cup of coffee, if that's the case!
0:05:02 > 0:05:05Maria Antonietta, which is your village?
0:05:05 > 0:05:08- My village is Bitti.- Bitti? - Bitti.
0:05:08 > 0:05:10Ooh, and I'll be blowed,
0:05:10 > 0:05:13Maria Antonietta has a home-town hat handy.
0:05:13 > 0:05:16OK, this is typical from Bitti. For a man.
0:05:16 > 0:05:18- A Bitti hat.- Yeah.
0:05:18 > 0:05:20- I've got a big head.- OK?
0:05:20 > 0:05:22- Oh, it's brill!- Ecco...
0:05:22 > 0:05:24The cake's better with this cap.
0:05:25 > 0:05:28- The cakes taste better.- Crumbs!
0:05:28 > 0:05:30What have you done to me mate, Antonietta?
0:05:30 > 0:05:31Looks good, though.
0:05:31 > 0:05:33Your turn, Kingy!
0:05:33 > 0:05:36Right, what do you do now?
0:05:36 > 0:05:38The perfect colour for you.
0:05:40 > 0:05:42What?
0:05:42 > 0:05:43Yeah, it's good.
0:05:43 > 0:05:48Next up, Maria Antonietta adds the ground almonds to bind
0:05:48 > 0:05:50the mix and give it its special flavour.
0:05:50 > 0:05:52- Right.- Right.
0:05:53 > 0:05:56Ohhh! I feel like...
0:05:58 > 0:06:02Final additions, orange flower water and lemon zest.
0:06:02 > 0:06:04MARIA LAUGHS
0:06:06 > 0:06:08No. Piano, piano.
0:06:08 > 0:06:10- Piano?- Piano, piano.
0:06:10 > 0:06:12- Slowly.- Yes.
0:06:12 > 0:06:14- Piano.- Piano.
0:06:14 > 0:06:16SI PRETENDS TO SNORE
0:06:16 > 0:06:18That's it!
0:06:18 > 0:06:21Once the mixture is cooled, it's time to roll.
0:06:23 > 0:06:24What a team!
0:06:24 > 0:06:28The cakes are finished with a coating of sugar.
0:06:28 > 0:06:31And just in time, here comes the village.
0:06:31 > 0:06:33- Flippin' heck! - We're getting there, aren't we?
0:06:33 > 0:06:36We are. It's just as well, cos they've all arrived.
0:06:36 > 0:06:38- Keep rolling!- There's loads of them. - I know!
0:06:39 > 0:06:41Just look at the colours,
0:06:41 > 0:06:45a joyous celebration of village pride.
0:06:45 > 0:06:47For the people of Bitti, bitti biscuits!
0:06:51 > 0:06:53Va bene, o no?
0:06:53 > 0:06:55- Va bene?- Grazie!
0:06:55 > 0:06:57What an adventure, and we've only just started.
0:06:57 > 0:07:00- I know! It's great, isn't it? - I know! Watch your sugar.
0:07:03 > 0:07:05And it seems in Sardinia,
0:07:05 > 0:07:08the folk traditions are very much alivve.
0:07:08 > 0:07:10THEY SING TRADITIONAL MUSIC
0:07:20 > 0:07:24We'd love to stay, but we've got a ferry to catch.
0:07:24 > 0:07:26Time to hit the highway.
0:07:30 > 0:07:31Ahhh!
0:07:31 > 0:07:34ENGINE FAILS TO START
0:07:34 > 0:07:36There's the battery, that's good news.
0:07:36 > 0:07:38- Yes.- They're all solid.
0:07:38 > 0:07:40The bikes refuse to start.
0:07:40 > 0:07:41It's like a keyless ignition thing.
0:07:41 > 0:07:44I've had it before on another bike.
0:07:44 > 0:07:49Kingy, the thing is, it's not as if we can wait here.
0:07:49 > 0:07:51You're going to have to go on the back of mine, aren't you?
0:07:51 > 0:07:54The only thing you could do is to try and jump it from the van.
0:07:56 > 0:07:57Are you on, Kingy?
0:07:57 > 0:07:59- We're on.- Right. It's looking livelier.
0:07:59 > 0:08:01This is a good old-fashioned way,
0:08:01 > 0:08:03try and jump-start it using the cameraman's van.
0:08:03 > 0:08:05This is a last-ditch attempt.
0:08:05 > 0:08:07If not, you're on the back of my bike.
0:08:07 > 0:08:10I mean, as much as I love you, and I do love you...
0:08:10 > 0:08:11Just press the button.
0:08:13 > 0:08:16- ENGINE ROARS INTO LIFE - Yes!
0:08:16 > 0:08:19- Wahey! Baby's on the road again! - Come on!
0:08:19 > 0:08:21Saint Efisio, thank you.
0:08:25 > 0:08:27Just in the nick of time, Kingy.
0:08:27 > 0:08:31That ferry won't wait for us, and it's the last one today.
0:08:34 > 0:08:37We're heading west, towards the island of San Pietro,
0:08:37 > 0:08:40for a date with some tuna fishermen.
0:08:50 > 0:08:52Phew! Made it. With both bikes.
0:08:55 > 0:08:59And it looks like we're not the only ones taking this trip.
0:08:59 > 0:09:01I did wonder if we were being followed.
0:09:03 > 0:09:05You left your lights on, didn't you?
0:09:05 > 0:09:06- I did not.- You did.
0:09:06 > 0:09:08- I didn't.- You did. - I didn't.- You did.
0:09:08 > 0:09:11You always get like this, all tetchy, when you're hungry.
0:09:11 > 0:09:13How about we get some food?
0:09:13 > 0:09:15I thought you'd never ask!
0:09:26 > 0:09:29- Fish!- Fish!- We're on an island.
0:09:29 > 0:09:31Frutti di mare!
0:09:31 > 0:09:36We're doing frutti di mare with saffron fregola.
0:09:36 > 0:09:38Beautiful.
0:09:38 > 0:09:41Fregola is a traditional Sardinian pasta.
0:09:41 > 0:09:44It's kind of like toasted couscous.
0:09:44 > 0:09:47It is. There's definitely that kind of Arab influence, isn't there?
0:09:47 > 0:09:50Look at that. It is like couscous.
0:09:50 > 0:09:54First things first. The fregola goes into salted water.
0:09:54 > 0:09:56We're going to boil that for about ten minutes,
0:09:56 > 0:09:58until it's al dente.
0:09:58 > 0:10:01And while that's boiling, I'll make the stock.
0:10:01 > 0:10:03I've peeled a dozen prawns,
0:10:03 > 0:10:06and I'm cooking the heads and shells in a little oil,
0:10:06 > 0:10:09crushing them with a spoon to get all that flavour out.
0:10:11 > 0:10:14After a few minutes, add some fish stock
0:10:14 > 0:10:15and reduce the heat.
0:10:19 > 0:10:21Perfect. Now it's time to strain me fregola.
0:10:23 > 0:10:25At home, you could use your pasta of choice.
0:10:25 > 0:10:28Something short and chunky would be ideal.
0:10:28 > 0:10:30I wouldn't do this as a risotto, really,
0:10:30 > 0:10:32because you're going to break the seafood up.
0:10:32 > 0:10:35But you can buy fregola online or in most good kinds of
0:10:35 > 0:10:37Continental supermarkets.
0:10:37 > 0:10:40I think we're there. I'm going to strain this off.
0:10:40 > 0:10:42We're going to take this beautiful fish stock.
0:10:42 > 0:10:46- Ooh, that is rich, isn't it? - It is, it's beautiful.
0:10:46 > 0:10:50And all that flavour will end up...in this.
0:10:50 > 0:10:54Next, soften a finely chopped onion and two cloves of garlic.
0:10:56 > 0:11:00When it's nicely golden, add a teaspoon of oregano,
0:11:00 > 0:11:05some finely chopped chilli and a sprig of thyme.
0:11:05 > 0:11:07And lastly, some saffron, cos after all,
0:11:07 > 0:11:08it is a saffron fregola.
0:11:08 > 0:11:11Keith Floyd used to say, "How much saffron should we use?
0:11:11 > 0:11:13- "As much as you can afford."- Yeah.
0:11:13 > 0:11:16Mr King here thinks a pinch is well enough.
0:11:16 > 0:11:20- Yes.- And saffron is another fantastic Sardinian product.
0:11:21 > 0:11:22Beautiful.
0:11:24 > 0:11:28Now a nice, big glass of Sardinian white wine.
0:11:31 > 0:11:35Next up, some peeled and deseeded tomatoes.
0:11:35 > 0:11:38Now it's time to prepare the seafood.
0:11:38 > 0:11:41Get a griddle as hot as you can...
0:11:41 > 0:11:43..then de-vein the prawns.
0:11:43 > 0:11:46Which means to cut out basically the poop tube down the back.
0:11:46 > 0:11:48You see that? We don't want to eat that.
0:11:48 > 0:11:51There's a certain amount of care shown, isn't there?
0:11:51 > 0:11:53Yeah, and also, they're going to butterfly
0:11:53 > 0:11:55when they cook on the griddle.
0:11:55 > 0:11:57- I'll put them there, Mr K. - Thank you, dude.
0:11:57 > 0:12:01Toss the prawns and a dozen scallops in a little olive oil.
0:12:01 > 0:12:04And...to the ethereal broth...
0:12:04 > 0:12:07Mr King's crustacean stock.
0:12:07 > 0:12:08Oh, look at that.
0:12:12 > 0:12:14And just bring that to temperature.
0:12:14 > 0:12:17A bit of salt and pepper.
0:12:17 > 0:12:19That shellfish stock you've made,
0:12:19 > 0:12:21it's got that kind of aroma.
0:12:21 > 0:12:23You know when you walk past a really good seafood restaurant
0:12:23 > 0:12:26when you're on your holidays and you go, "Ooh"?
0:12:26 > 0:12:28That's why!
0:12:28 > 0:12:30Oh, man!
0:12:30 > 0:12:31Phwoar!
0:12:31 > 0:12:33- Oh, that is epic, dude.- Yeah.
0:12:33 > 0:12:36But you've got your body in the meal with the toasted fregola
0:12:36 > 0:12:38and you've got your treats on the top.
0:12:38 > 0:12:41This is a party on a plate, Sardinian style.
0:12:42 > 0:12:45Oh, man, that's good.
0:12:45 > 0:12:46Isn't it?
0:12:46 > 0:12:48- Yeah, look at that. - It's toasted lovely.
0:12:48 > 0:12:51Now remember, it was only cooked al dente.
0:12:51 > 0:12:53There's a little bit more cooking time.
0:12:53 > 0:12:55That's something that we've learnt, isn't it,
0:12:55 > 0:12:58that they finish the pasta off in the dish?
0:12:58 > 0:12:59Finish it in the sauce on some occasions.
0:12:59 > 0:13:01Oh, yeah, but what a sauce this is.
0:13:01 > 0:13:03Now we need to work quite quickly.
0:13:05 > 0:13:07Add your mussels and clams to the fregola.
0:13:12 > 0:13:15Pop a lid on and turn off the heat.
0:13:15 > 0:13:17They'll steam and open in no time.
0:13:19 > 0:13:21Now the scallops.
0:13:21 > 0:13:24Get them on the griddle and cook on each side for
0:13:24 > 0:13:25a couple of minutes.
0:13:25 > 0:13:28It's key to have the griddle blistering hot
0:13:28 > 0:13:30to stop them sticking.
0:13:30 > 0:13:34Once they've cooked, do the same with the prawns.
0:13:34 > 0:13:36If you're a lover of seafood, by this point you'll probably be
0:13:36 > 0:13:39reaching out of your armchair, trying to lick the telly.
0:13:39 > 0:13:42I do love a good lick of me telly!
0:13:42 > 0:13:45Y'know, Kingy, being an island in the central point of
0:13:45 > 0:13:47the Mediterranean with so much coastline,
0:13:47 > 0:13:49it makes you vulnerable to invasion,
0:13:49 > 0:13:51but, by crikey, you get some great seafood!
0:13:51 > 0:13:53- You do!- Swings and roundabouts.
0:13:53 > 0:13:56Yes, invaders, seafood. Invaders, seafood.
0:13:56 > 0:13:58Look at me mussels and clams!
0:13:58 > 0:14:00- Oh, look at those! - I'll just give them a knock.
0:14:00 > 0:14:04- Oh, wow.- Come on, lads, shaky shaky, wakey wakey.
0:14:04 > 0:14:06When the prawns are ready and the clams and mussels
0:14:06 > 0:14:08have opened, you can dish up.
0:14:08 > 0:14:11This is the sort of dish that deserves a stage.
0:14:11 > 0:14:12Right, now all I'm going to do
0:14:12 > 0:14:15is distribute the scallops and the prawns.
0:14:15 > 0:14:18- Sliced lemons, parsley and basil on the top.- Perfect.
0:14:18 > 0:14:21A feast of the eyes as well as the tummy.
0:14:21 > 0:14:24Don't go too mad, Dave, it's a dinner, not a garden.
0:14:28 > 0:14:32Frutti di mare with saffron fregola.
0:14:32 > 0:14:35And people often ask us what is our favourite food.
0:14:35 > 0:14:37This is.
0:14:49 > 0:14:53Our ferry is travelling from the mainland to the island of
0:14:53 > 0:14:56San Pietro, where we're hoping to find seafood
0:14:56 > 0:14:58on a whole different scale.
0:14:58 > 0:15:03There it is, Kingy, the legendary tuna island of San Pietro.
0:15:03 > 0:15:07Now, the whole heritage of San Pietro and Carloforte and
0:15:07 > 0:15:10the whole cuisine is about the tuna.
0:15:10 > 0:15:13They call it the pig of the sea. And you know what?
0:15:13 > 0:15:16They eat every single bit of it.
0:15:16 > 0:15:19SHIP'S HORN HOOTS
0:15:21 > 0:15:23We'd better get an early night, Dave.
0:15:23 > 0:15:26Tomorrow we'll be off fishing for the mighty tuna.
0:15:26 > 0:15:28I can't wait, Kingy.
0:15:36 > 0:15:40Carloforte is the main town on the island of San Pietro.
0:15:40 > 0:15:44Here, the population are descended from Ligurian settlers
0:15:44 > 0:15:47who came here from northern Italy via North Africa
0:15:47 > 0:15:49in the 18th century.
0:15:49 > 0:15:53Those settlers perfected one essential skill -
0:15:53 > 0:15:54catching tuna.
0:15:54 > 0:15:56And we're going to meet them.
0:16:06 > 0:16:11Oh, man, look at this road! This is the best part of our job.
0:16:11 > 0:16:14At the heart of it, we're two blokes that are going fishing,
0:16:14 > 0:16:16but we're fishing for tuna in the Mediterranean!
0:16:16 > 0:16:18That's not a bad day out, is it?
0:16:18 > 0:16:20No, it's not.
0:16:20 > 0:16:23Some of the best tuna in the world is here in these waters.
0:16:23 > 0:16:26And remember, Kingy, we never blank.
0:16:26 > 0:16:27- No, we haven't, actually.- No.
0:16:30 > 0:16:34This fishery, called the tonnara, is all about tuna,
0:16:34 > 0:16:36and the tradition here comes
0:16:36 > 0:16:40thanks to hundreds of years of Mediterranean melding.
0:16:40 > 0:16:43The fishing methods come from the Arabs in the south,
0:16:43 > 0:16:46the manpower from Liguria in the north and the actual fish
0:16:46 > 0:16:49from the coast of Spain, to the west.
0:16:49 > 0:16:51Oh, mate, I am so excited about this.
0:16:51 > 0:16:54- I'm always excited when we go fishing.- I know, it's great, man.
0:16:54 > 0:16:57- This isn't any old fishing. - No, it's tuna fishing!
0:16:57 > 0:17:00- Buongiorno!- Buongiorno! David.- Buongiorno.
0:17:00 > 0:17:04- Nice to meet you. - David. Pleased to meet you.
0:17:04 > 0:17:05- We are ready?- Yes!
0:17:05 > 0:17:07Let's go to catch tuna!
0:17:07 > 0:17:09- Yes!- Let's go.
0:17:21 > 0:17:23Oh, this is the life, eh, Kingy?
0:17:23 > 0:17:26But, you know, there's no hooks, there's no rods.
0:17:26 > 0:17:28We've got divers.
0:17:28 > 0:17:32Now, the guy that you see at the back is the rais.
0:17:32 > 0:17:34It's an Arab word that means "chief".
0:17:34 > 0:17:35That's Luigi.
0:17:35 > 0:17:38- That's Luigi, at the back. - He's the boss.
0:17:38 > 0:17:39He's the dude.
0:17:43 > 0:17:4515 minutes from shore,
0:17:45 > 0:17:48we reach the business end of the tonnara.
0:17:48 > 0:17:51Beneath us is a system of nets designed to funnel
0:17:51 > 0:17:54migrating tuna into a special chamber.
0:17:54 > 0:17:58Fish reaching this chamber will be taken away and sold
0:17:58 > 0:18:01on the international market.
0:18:01 > 0:18:06But fish that get stuck en route to the chamber, well,
0:18:06 > 0:18:10they belong to these fishermen and will be sold locally.
0:18:12 > 0:18:15Whilst tuna stocks in the Mediterranean are still
0:18:15 > 0:18:18under pressure, this ancient technique is certified as
0:18:18 > 0:18:20eco-friendly and ethical.
0:18:22 > 0:18:25These days, scuba divers are used to search for fish
0:18:25 > 0:18:27which have got stuck in the net.
0:18:27 > 0:18:30Any they discover will be sent up to the surface with
0:18:30 > 0:18:34the help of a float for the fishermen to collect.
0:18:38 > 0:18:42Don't worry. Remember, we never blank.
0:18:42 > 0:18:44We never come home empty-handed.
0:18:46 > 0:18:48- Are we going to catch tuna? - We got.
0:18:48 > 0:18:51- Did we find tuna? - Yeah, yeah, yeah. Maybe one.
0:18:57 > 0:18:58Whoa! Wow.
0:18:58 > 0:18:59Good grief!
0:19:01 > 0:19:04- Oh, that is a beautiful... - It is a beautiful fish.
0:19:04 > 0:19:08This spectacular bluefin tuna will fetch a good price
0:19:08 > 0:19:10back in Carloforte.
0:19:10 > 0:19:12- Are you happy, Luigi?- Molto!
0:19:12 > 0:19:14- Molto!- Very happy.
0:19:14 > 0:19:15- Very happy!- Good! Good, Luigi, good!
0:19:15 > 0:19:18So you should be, it's beautiful. A beautiful fish.
0:19:18 > 0:19:21- A swordfish.- A swordfish!
0:19:22 > 0:19:24And it's a big'un, an' all.
0:19:24 > 0:19:27- I don't think we'd get it in that boat.- No.
0:19:27 > 0:19:29Luigi, Luigi, Luigi!
0:19:32 > 0:19:33Wow!
0:19:37 > 0:19:38Whoo!
0:19:38 > 0:19:40Wow.
0:19:40 > 0:19:44- Yesterday, I come here, I don't fish nothing.- Today...
0:19:44 > 0:19:48- With you on board...- Ah! - ..we just found two!
0:19:48 > 0:19:50Two, and different kinds.
0:19:50 > 0:19:52Yeah, yeah, yeah. That is a big fish.
0:19:52 > 0:19:54I've never seen a swordfish up close before,
0:19:54 > 0:19:56just pulled out of the water.
0:19:56 > 0:19:59Nor have I seen a tuna, and it's just the most wonderful,
0:19:59 > 0:20:01wonderful sight.
0:20:01 > 0:20:02- Another!- No?!
0:20:02 > 0:20:05- You are so lucky! - A bigger fish.
0:20:05 > 0:20:08Yeah, yeah, yeah. Maybe 80.
0:20:08 > 0:20:12That tuna is too big. It's impossible to carry home.
0:20:12 > 0:20:14It's 80kg, this fish.
0:20:15 > 0:20:18- Maybe 100 or so. - Maybe 100 or so.
0:20:18 > 0:20:21So can you imagine trying to haul that onto this deck?
0:20:21 > 0:20:23It's not going to be possible.
0:20:23 > 0:20:25Amazing fish. Amazing.
0:20:25 > 0:20:27To get the monster tuna to the local market,
0:20:27 > 0:20:30it's going to have to be towed.
0:20:30 > 0:20:33Luigi's happy. Time to head home.
0:20:33 > 0:20:37Cos when the rais says you're done, you're done.
0:20:39 > 0:20:41You know you've had a good catch when you need
0:20:41 > 0:20:43a JCB to get it off the boat!
0:20:48 > 0:20:51Well, dude, as you said, we never blank.
0:20:53 > 0:20:54Get in!
0:20:54 > 0:20:55Do you think it's tuna for lunch?
0:20:57 > 0:21:00Tuna it is, Dave. And luckily, the fishermen know just the man.
0:21:05 > 0:21:09So, back in Carloforte, we're meeting a chef who apparently
0:21:09 > 0:21:13works magic with every bit of the tuna, Andrea Rosso.
0:21:17 > 0:21:21Now, Andrea's family has been here on the island of San Pietro
0:21:21 > 0:21:24for generations, and his father worked at the tonnara,
0:21:24 > 0:21:28which is where we caught and landed the fish today, so...
0:21:29 > 0:21:32Er, Andrea. Mang...
0:21:32 > 0:21:33Ah!
0:21:33 > 0:21:37Eating tuna like this is a rare treat, Si.
0:21:37 > 0:21:41Andrea's making a simple pasta dish with black olives,
0:21:41 > 0:21:43capers and some cooked tuna.
0:21:47 > 0:21:50Simple tagliatelle, boiled in salty water.
0:21:50 > 0:21:54- Ah, now...- So it's all done in a bowl, this one.- Yeah!
0:21:55 > 0:21:58This really is something you could do at home, isn't it?
0:21:58 > 0:21:59- Oh, yeah, definitely. - Oil in a bowl.
0:21:59 > 0:22:01Oil...
0:22:01 > 0:22:02Cheese...
0:22:02 > 0:22:05- Is it Parmigiano? - Parmigiano-Reggiano.
0:22:05 > 0:22:07- Parmigiano-Reggiano.- OK.
0:22:09 > 0:22:11It's pasta, cheese, fish.
0:22:11 > 0:22:12Olive...
0:22:13 > 0:22:16Olives. Oil. Capers.
0:22:17 > 0:22:20Tonno. Questo tonno... Schienale.
0:22:20 > 0:22:22- Uh-huh.- The back of the tuna.- Yes.
0:22:23 > 0:22:24Crumbled.
0:22:31 > 0:22:32Parsley.
0:22:32 > 0:22:33E limone.
0:22:33 > 0:22:34Zest.
0:22:34 > 0:22:36Wow.
0:22:36 > 0:22:38OK, fusilli d'Andrea.
0:22:38 > 0:22:41- Fusilli d'Andrea.- Perfetto!
0:22:41 > 0:22:43- OK.- Buon appetito.
0:22:43 > 0:22:46- Grazie!- Grazie mille, signore.
0:22:46 > 0:22:50That is so simple, but it tastes unbelievably good.
0:22:50 > 0:22:54And it's about the quality of the ingredients.
0:22:54 > 0:22:56That is so beautiful.
0:22:56 > 0:23:00Looks like we're getting another tuna treat, Kingy.
0:23:00 > 0:23:03This is Andrea's signature dish, isn't it?
0:23:03 > 0:23:06- Calafortina.- Calafortina!
0:23:08 > 0:23:10- Olive oil.- Yep.
0:23:10 > 0:23:11- Some garlic.- Yeah.
0:23:11 > 0:23:13- Some bay leaves.- Yeah.
0:23:13 > 0:23:17- Cook that. A little bit of tomato juice.- Yep.
0:23:17 > 0:23:19And some white wine.
0:23:19 > 0:23:20Near the end of the cooking, Dave,
0:23:20 > 0:23:23I think he finishes off with a little bit of vinegar.
0:23:23 > 0:23:24Ahhh!
0:23:26 > 0:23:27- It's amazing.- Pronto. Finito.
0:23:27 > 0:23:28Finito? OK.
0:23:28 > 0:23:30Pronto da mangiare.
0:23:30 > 0:23:31Bravo!
0:23:34 > 0:23:36Perfetto, Andrea, perfetto.
0:23:36 > 0:23:38- Thanks, Andrea.- Andrea!
0:23:38 > 0:23:41- Buon appetito! - Grazie, signore, grazie.
0:23:41 > 0:23:43Ahhh!
0:23:45 > 0:23:46Mm!
0:23:46 > 0:23:49The balance of flavours is perfect.
0:23:49 > 0:23:52The fattiness of the tuna, it's rich and it's soft.
0:23:52 > 0:23:55The acidity with a little bit of vinegar on the end.
0:23:55 > 0:23:58The wine, the garlic. But the vinegar just finishes it off.
0:23:58 > 0:24:00- It's a top note.- It is.
0:24:00 > 0:24:03- So beautiful. - Oh, it's bloomin' lovely.
0:24:03 > 0:24:06- Oh, grazie, Andrea. - Ma non e finita.
0:24:06 > 0:24:08- Not finished? - C'e una bella sorpresa.
0:24:08 > 0:24:10- We've got a surprise? - Si, si, surprise.
0:24:10 > 0:24:11- Surprise, yes.- Sorpresa?
0:24:11 > 0:24:13- Yes. Si.- Ahhh!
0:24:14 > 0:24:16- This, when you eat it, makes you happy.- It does.
0:24:16 > 0:24:20It fills you full of sunshine and laughter and light.
0:24:20 > 0:24:22- It's beautiful. - Can't wait to see what's...
0:24:22 > 0:24:23Ooh! Oh!
0:24:23 > 0:24:25Lattume di tonno.
0:24:26 > 0:24:31Ooh! That is the first time I've seen some testicles from a tuna.
0:24:31 > 0:24:33Everything Andrea touches turns to gold.
0:24:33 > 0:24:35Absolutely, Dave.
0:24:35 > 0:24:38Well, they do eat every part of the fish here.
0:24:38 > 0:24:40Yeah, and where else are you going to get
0:24:40 > 0:24:42a chance to try this part?
0:24:43 > 0:24:45Hm...
0:24:48 > 0:24:50- Absolutely lovely.- It's exquisite.
0:24:50 > 0:24:53- Ohhh!- Sapore antico.
0:24:53 > 0:24:55- Very, very old.- Antico.
0:24:55 > 0:24:58Oh, that's so gorgeous. That is...
0:24:58 > 0:25:00Tastes a little bit like kidney.
0:25:00 > 0:25:02It does. It does.
0:25:02 > 0:25:05The texture of it, yeah. Yeah.
0:25:05 > 0:25:08Andrea, grazie mille.
0:25:08 > 0:25:09Grazie mille.
0:25:10 > 0:25:13Arrivederci, Carloforte
0:25:13 > 0:25:18and the beautiful island of San Pietro. Amazing!
0:25:19 > 0:25:22Back on the mainland, we're heading north,
0:25:22 > 0:25:24to the coastal town of Alghero.
0:25:27 > 0:25:30It's going to be a long journey, Dave,
0:25:30 > 0:25:32but just look at this road.
0:25:32 > 0:25:36Well, they say it's one of the best rides anywhere, Si.
0:25:59 > 0:26:03We're still a couple of hours away. Come on, mucker, time for a break.
0:26:13 > 0:26:18I'm that dry, I've got a mouth like Pavarotti's hiking boots.
0:26:18 > 0:26:21- Buongiorno, signora. - Buongiorno.- Ciao.
0:26:21 > 0:26:25Signora, uno, due, tre, quattro...
0:26:25 > 0:26:27IN ITALIAN:
0:26:31 > 0:26:32Grazie.
0:26:32 > 0:26:35- Tre euro.- Tre euro. Grazie.
0:26:35 > 0:26:38- Oh, look...- Yeah.
0:26:39 > 0:26:43Look at that! This thing, it's a...it's a juice bomb.
0:26:43 > 0:26:45Oh, look.
0:26:48 > 0:26:53That is that, synthesised into fruit.
0:26:53 > 0:26:54That is gorgeous, that.
0:26:54 > 0:26:58It is, man. Like eating sunshine. Look, even looks like the sun. Aaah.
0:26:58 > 0:27:01Look at the state you've got me panier in!
0:27:01 > 0:27:04Come on. Let's crack on or we'll never get there.
0:27:24 > 0:27:25At last.
0:27:25 > 0:27:29I think Alghero and the Catalan connection is on the horizon.
0:27:31 > 0:27:35I tell you what, you can see the Catalan influence straight away.
0:27:35 > 0:27:38You can hear it in the dialect,
0:27:38 > 0:27:43and they say the food owes more to Barcelona than Bologna.
0:27:43 > 0:27:46This is a city shaped by invasion.
0:27:46 > 0:27:50Phoenicians, Pisans and Genoans have all left their mark here,
0:27:50 > 0:27:53but none more so than the Catalans,
0:27:53 > 0:27:57who took over more than 700 years ago and have never really left.
0:27:57 > 0:28:01And we're here to have dinner with Benito,
0:28:01 > 0:28:04a chef so rooted in Catalan cuisine
0:28:04 > 0:28:07he's cooked for the King of Spain himself.
0:28:07 > 0:28:11Benito's first course is lobster.
0:28:11 > 0:28:12- Oh, Si!- I can't wait.
0:28:12 > 0:28:16This truly is a crock of gold at the end of our motorcycling rainbow.
0:28:16 > 0:28:18We've been from kind of Rome,
0:28:18 > 0:28:20the Arabic methods of fishing
0:28:20 > 0:28:22with northern Italian fishermen,
0:28:22 > 0:28:24and now we're in, like, Catalonia.
0:28:24 > 0:28:26But in Sardinia!
0:28:26 > 0:28:28And Benito is not messing about.
0:28:28 > 0:28:32The lobster is boiled, sliced and served with tomatoes,
0:28:32 > 0:28:36onions and a sauce made from its dark meat.
0:28:36 > 0:28:38It's interesting, isn't it?
0:28:38 > 0:28:39Catalan style.
0:28:39 > 0:28:43Lobster, Catalan style. Wow, Benito.
0:28:43 > 0:28:45And this is no gastronomical...
0:28:45 > 0:28:47Is no very special.
0:28:47 > 0:28:49- Well, it is for us!- Yeah!
0:28:49 > 0:28:51It is for us!
0:28:51 > 0:28:54It is a food for Catalan...marines.
0:28:54 > 0:28:57- Catalan sailors. - It's very easy to prepare.
0:28:57 > 0:28:59- It's like Italian food. - A good kitchen is easy.
0:28:59 > 0:29:02That's true. We're fast finding that out.
0:29:02 > 0:29:04When is too complication, is...
0:29:04 > 0:29:06THEY LAUGH
0:29:06 > 0:29:07This is a joy. Thank you.
0:29:07 > 0:29:08It is a joy!
0:29:08 > 0:29:11Ohhh! Oh, Mr King!
0:29:11 > 0:29:12Well...
0:29:12 > 0:29:14Mm!
0:29:15 > 0:29:18Wow.
0:29:18 > 0:29:20Mm! He's right.
0:29:20 > 0:29:23- It's really simple, but the flavours are fantastic. - Yeah.
0:29:23 > 0:29:28The sauce is slightly heavier than we're used to on the Italian end.
0:29:28 > 0:29:31I suppose, Kingy, if you couldn't get lobsters,
0:29:31 > 0:29:33you could use prawns or langoustines.
0:29:33 > 0:29:35Or you could use crab.
0:29:35 > 0:29:37I appear to have found out. Look at that.
0:29:37 > 0:29:38I gave you that. I served you that.
0:29:38 > 0:29:41No, you didn't. I helped meself to that.
0:29:41 > 0:29:42- Did you?- Yeah.
0:29:42 > 0:29:44You gave me the head.
0:29:47 > 0:29:52Dessert looks like creme brulee but with a Catalan twist.
0:29:52 > 0:29:55It's finished with a spoonful of burning orange liqueur
0:29:55 > 0:29:56to caramelize the sugars.
0:29:58 > 0:30:00- Oh, fantastic!- Oh, nice!
0:30:00 > 0:30:03- That'll keep you warm in the winter.- It will.
0:30:03 > 0:30:06It'll do wonders for your nasal hair, as well.
0:30:06 > 0:30:10So, this is the Mediterranean pearl.
0:30:10 > 0:30:12Every people bring you culture.
0:30:12 > 0:30:15It's the ultimate Mediterranean cocktail, Sardinia.
0:30:15 > 0:30:17Mm. It is.
0:30:17 > 0:30:21The good kitchen is not the flour and the table,
0:30:21 > 0:30:23is later.
0:30:23 > 0:30:27When you sleep good, you have a good dinner.
0:30:27 > 0:30:29We're going to sleep good tonight.
0:30:29 > 0:30:31- Oh, aye, absolutely. - Thanks to Benito. Thank you.
0:30:31 > 0:30:33- A good sleep!- A good sleep.
0:30:33 > 0:30:35Grazie mille, signore.
0:30:35 > 0:30:37Good food, good company and good weather.
0:30:37 > 0:30:40Perfect. Perfetto. Grazie.
0:30:45 > 0:30:49Inspired by Benito, how about our own homage to Catalonia?
0:30:50 > 0:30:53Fine. And long as it's...
0:30:53 > 0:30:54..cake! Ohhh!
0:30:54 > 0:30:58And it's called a torta menjar...
0:30:58 > 0:31:00No, no, no, it's Catalan. It'll be...with the J, isn't it?
0:31:00 > 0:31:03So it's menhhha blanc.
0:31:03 > 0:31:05Torta menhhha blanc.
0:31:05 > 0:31:09Like cerveza or...paella.
0:31:09 > 0:31:11Anyway, it starts with milk.
0:31:11 > 0:31:13It's something you'll want to cook.
0:31:13 > 0:31:17Infuse the milk with cinnamon, a nice, fat vanilla pod
0:31:17 > 0:31:20and some strips of luscious lemon peel.
0:31:20 > 0:31:24And we've got a trick, as you think, "Lemon and milk, ooh,
0:31:24 > 0:31:26"that's dangerous."
0:31:26 > 0:31:29But we use cornflour in it, and it stops it splitting.
0:31:29 > 0:31:31And we're just going to bring it up to temperature
0:31:31 > 0:31:33and let it infuse.
0:31:33 > 0:31:35And when the infused milk has cooled down,
0:31:35 > 0:31:36we will make the custard.
0:31:36 > 0:31:39But first, we need to make the pastry.
0:31:39 > 0:31:41And it's a sweet pastry with lemon zest.
0:31:41 > 0:31:45Like many things that are baked, we start with flour.
0:31:45 > 0:31:47This is ordinary plain flour.
0:31:47 > 0:31:50This is a sweet pastry. That's icing sugar, and, yes,
0:31:50 > 0:31:51it all goes in.
0:31:51 > 0:31:54Add the zest of a lemon, some salt...
0:31:54 > 0:31:57Just a pinch.
0:31:57 > 0:31:59..and chilled, cubed butter.
0:31:59 > 0:32:02And we'll work that in until we get breadcrumbs.
0:32:02 > 0:32:06In a moment, you're going to get to do that sexy shot
0:32:06 > 0:32:08where I rub like this,
0:32:08 > 0:32:11and in slow motion the crumbs descend into
0:32:11 > 0:32:12the bowl, and they'll play
0:32:12 > 0:32:15some Italian opera over it, do you know what I mean?
0:32:15 > 0:32:17OPERATIC ARIA
0:32:32 > 0:32:36Ohhh! Now it's time for a couple of eggs.
0:32:36 > 0:32:39Pop them into a bowl and beat them.
0:32:39 > 0:32:42Now, this is the only liquid in the pastry,
0:32:42 > 0:32:46but it is so short - that means it's so full of sugar and butter -
0:32:46 > 0:32:47that it should stick together.
0:32:53 > 0:32:56Look at that. And just bring it together gently.
0:32:56 > 0:33:00And as you can see, it is coming together to form pastry.
0:33:00 > 0:33:02Could you get me a little sheet of clingfilm, my friend?
0:33:02 > 0:33:04I can!
0:33:05 > 0:33:07"Wrap-a doble."
0:33:08 > 0:33:10Now...
0:33:10 > 0:33:13If I was to try and roll this out now, well, it would be
0:33:13 > 0:33:17like trying to knit a hamburger back into a cow - impossible.
0:33:17 > 0:33:19So therefore I'm going to pop this into a fridge,
0:33:19 > 0:33:22half an hour, to chill.
0:33:22 > 0:33:27Right, while Dave's chilling, let's get on with the custard.
0:33:27 > 0:33:30Cream six egg yolks together with sugar.
0:33:30 > 0:33:33Let me get some volume in it and some air in it.
0:33:35 > 0:33:38Once it's nice and fluffy, add cornflour.
0:33:38 > 0:33:39Beautiful.
0:33:39 > 0:33:41- And just hoof it through?- Yeah, man.
0:33:43 > 0:33:45Here we go. Right.
0:33:45 > 0:33:47- Straight in.- Straight in.
0:33:47 > 0:33:49Pour the warm milk into the eggs,
0:33:49 > 0:33:51whisking continuously.
0:33:51 > 0:33:54And try not to cover everything in milk.
0:33:54 > 0:33:56- You were saying?- Whisk!
0:33:56 > 0:33:58From a height now, dude, go on, go on.
0:33:58 > 0:34:00Look, it's going to splatter.
0:34:04 > 0:34:06- There we go, my friend.- Beautiful.
0:34:08 > 0:34:11This goes back into here, and we cook it for
0:34:11 > 0:34:15a further five minutes or until the custard is thickened.
0:34:16 > 0:34:19Thank you, mucker.
0:34:19 > 0:34:21It's very lovely. Very frothy.
0:34:21 > 0:34:22Yes.
0:34:22 > 0:34:26While the custard is cooking, we can roll out the pastry -
0:34:26 > 0:34:27two-thirds for the base,
0:34:27 > 0:34:28one-third for the top.
0:34:28 > 0:34:31It's not a flan or a tart.
0:34:31 > 0:34:32It's a pie!
0:34:34 > 0:34:36Do that old chestnut.
0:34:36 > 0:34:38THEY LAUGH
0:34:38 > 0:34:42Right. Do the trick. Izzy, bizzy, let's get busy.
0:34:42 > 0:34:44Pop that on there.
0:34:44 > 0:34:46Look at that, eh?
0:34:47 > 0:34:50Look at that! Beautiful.
0:34:50 > 0:34:52I love pastry work.
0:34:54 > 0:34:56Press and pull.
0:35:02 > 0:35:04Look at that. It's really quite perfect, isn't it?
0:35:04 > 0:35:06It is, it's lovely. Proud to bits with that.
0:35:06 > 0:35:09I am, too. To the fiery furnace?
0:35:09 > 0:35:13Bake for 40 minutes at 180 degrees Celsius,
0:35:13 > 0:35:15leave to cool and then chill.
0:35:16 > 0:35:21And the end result? A thing of true Catalan beauty.
0:35:31 > 0:35:34- Well, mate...- That's perfect.
0:35:34 > 0:35:38- Now, would a Catalan granny be happy with this?- Oh, eh.
0:35:38 > 0:35:41"Did you get it from that little Italian place down the corner?
0:35:41 > 0:35:42"No, I made it myself."
0:35:42 > 0:35:44Hmmm.
0:35:45 > 0:35:47Mm.
0:35:47 > 0:35:48Where to next, Kingy?
0:35:48 > 0:35:53Let's go to somewhere that's neither been conquered or colonised.
0:35:53 > 0:35:54The interior.
0:35:54 > 0:35:56So it's time to head for the hills?
0:35:56 > 0:35:58- Let's do that, dude. - Can we finish our cake first?
0:35:58 > 0:36:00Might as well, seeing as we're here.
0:36:00 > 0:36:02And then we'll "Catalan" out of here.
0:36:02 > 0:36:03I saw what you did there.
0:36:06 > 0:36:08So far, we've been exploring the coast,
0:36:08 > 0:36:11with its mashup of cultures.
0:36:11 > 0:36:14Now we're heading inland, into the heart of Sardinia,
0:36:14 > 0:36:17and the landscape is awesome.
0:36:17 > 0:36:19The bikes are working harder now, Si.
0:36:19 > 0:36:21You can really feel we're going up a mountain.
0:36:21 > 0:36:25You certainly can. These twists and turns are fantastic.
0:36:25 > 0:36:26Yeah. I tell you what, man,
0:36:26 > 0:36:29you can also feel like you're getting away from the coastline.
0:36:29 > 0:36:34- I mean, this is the Sardinia that not even the Romans conquered.- No.
0:36:34 > 0:36:37But also, this is one of those places on the planet where
0:36:37 > 0:36:40people seem to live longer than everywhere else.
0:36:40 > 0:36:43- There's got to be some magic. - Oh, for sure.
0:36:46 > 0:36:49And what more magical start could there be than
0:36:49 > 0:36:52to stay in our own little huts?
0:36:52 > 0:36:54- Have we got one each?- I dunno!
0:36:54 > 0:36:57I'm not bothered, really, cos I want to man up and love it here.
0:36:57 > 0:37:00No, well, that's all right, but it's your snoring.
0:37:00 > 0:37:03- My snoring?- Yeah. - You're like a pig on a spit.
0:37:03 > 0:37:05SI LAUGHS
0:37:05 > 0:37:09THEY IMITATE NOISY SNORING
0:37:09 > 0:37:10- What number are you?- I dunno.
0:37:10 > 0:37:12- I'm number 3.- I'm number 2. - Are you?
0:37:12 > 0:37:14- Here we are.- Oh, we're next door!
0:37:18 > 0:37:19Wow!
0:37:19 > 0:37:22Kingy!
0:37:22 > 0:37:24What?
0:37:24 > 0:37:26Oh, wow.
0:37:26 > 0:37:29Now, that's a view! Oh, fab.
0:37:34 > 0:37:36We're hoping to meet a bunch of shepherds
0:37:36 > 0:37:40whose families have been working this rugged land for centuries.
0:37:40 > 0:37:43They're even further off the beaten track, but our
0:37:43 > 0:37:47friendly B&B owner, Gino, knows exactly where they hang out.
0:37:47 > 0:37:52And hopefully we can discover the secret to the local longevity.
0:37:52 > 0:37:53If we live that long!
0:37:53 > 0:37:57- Italians even drive like this in a Land Rover!- I know!
0:38:00 > 0:38:02- Here we are! Here's the lads! - Is that the lads?- Yeah.
0:38:02 > 0:38:04Oh, brilliant.
0:38:04 > 0:38:06They're in their seventies, those lads.
0:38:06 > 0:38:08That's longevity for you.
0:38:08 > 0:38:11Get lost, they're not in their seventies!
0:38:11 > 0:38:13- Ah! Buongiorno!- Buongiorno!
0:38:13 > 0:38:16- Frank.- Nice to meet you, Frank.
0:38:16 > 0:38:19- Shall we get in?- Si, si.
0:38:19 > 0:38:23We've arrived at milking time, and Franco is in charge.
0:38:23 > 0:38:26- He's quick at that, isn't he? - He is, isn't he?
0:38:26 > 0:38:29- I've done goats before, Si. - Yeah, yeah, yeah. Yeah.
0:38:29 > 0:38:30- Let's have a go.- Prego.
0:38:30 > 0:38:33Grazie.
0:38:33 > 0:38:34- Go on, dude, go on.- I am.
0:38:37 > 0:38:39It's not happening.
0:38:45 > 0:38:46OK!
0:38:47 > 0:38:49Oh, gerroff!
0:38:56 > 0:38:57You have a go, Si.
0:38:59 > 0:39:01Oh, that's a whopper.
0:39:05 > 0:39:08- You'll never get a tune out of that.- I don't know...
0:39:09 > 0:39:11Sorry.
0:39:11 > 0:39:14He says we're not likely to get a job any time soon.
0:39:14 > 0:39:17But at least we are going to get lunch,
0:39:17 > 0:39:20a traditional Sardinian shepherd's lunch.
0:39:20 > 0:39:24I don't think it's going to be shepherd's pie...
0:39:24 > 0:39:26Bravo, eh?
0:39:26 > 0:39:28- Hey, he's good! - David, David, David...
0:39:34 > 0:39:35The big one?
0:39:43 > 0:39:44Crumbs!
0:39:46 > 0:39:47It's balls!
0:39:47 > 0:39:51THEY LAUGH
0:39:51 > 0:39:54Si, I think we've just found the wild interior.
0:39:54 > 0:39:55I think we have!
0:39:58 > 0:40:01- Hey... Buongiorno, Chef. - Buongiorno.- Buongiorno.
0:40:01 > 0:40:04Buongiorno, Chef Toni.
0:40:04 > 0:40:06Chef Toni has made a mixture of local herbs
0:40:06 > 0:40:10with crumbled crispbread and sheep's cheese.
0:40:14 > 0:40:15OK.
0:40:15 > 0:40:19This is a sheep's stomach, and it's full of the sheep's blood.
0:40:19 > 0:40:22If you're squeamish, you might want to look away now.
0:40:22 > 0:40:25We're going to mix the dry ingredients with the sheep's
0:40:25 > 0:40:30blood, and then we put it back into the sheep's stomach.
0:40:30 > 0:40:32So we are making a black pudding.
0:40:32 > 0:40:33Yeah! That's what it is, I guess.
0:40:33 > 0:40:37- You know, like Irish black pudding with oatmeal in it.- Yeah, yeah.
0:40:37 > 0:40:40But we've got our own oatmeal with the pecorino, the herbs.
0:40:40 > 0:40:44This may look a bit whoa, but the reality is
0:40:44 > 0:40:46this is a time-honored tradition.
0:40:46 > 0:40:50- Mm-hm.- This is what they have done for centuries upon centuries,
0:40:50 > 0:40:53so you're not just looking at some blood being poured
0:40:53 > 0:40:55into a bowl with some cheese,
0:40:55 > 0:40:57you're looking at the unfolding of history.
0:40:57 > 0:41:00And this is how you make black pudding, fundamentally,
0:41:00 > 0:41:01Sardinian style.
0:41:01 > 0:41:05Fresh and natural food, Si, a tough but healthy life.
0:41:05 > 0:41:09Maybe this is why the people here live so long!
0:41:09 > 0:41:11Yeah, I wonder how old Toni is.
0:41:11 > 0:41:13How old are you, sir?
0:41:13 > 0:41:16So, quanti anni ha?
0:41:16 > 0:41:17- Cinquanta?- Ah!
0:41:18 > 0:41:19He's cinquanta!
0:41:19 > 0:41:22- Cinquanta. Si.- Look, look.
0:41:23 > 0:41:26Bianco. Nero.
0:41:29 > 0:41:33Softened caul fat is added, and the mixture is put back
0:41:33 > 0:41:36in the bag, then the whole caboodle is boiled.
0:41:39 > 0:41:41The mix will cook for an hour or so,
0:41:41 > 0:41:45giving us time to watch the sheep get a haircut.
0:41:45 > 0:41:48Dude, maybe that's something you should think about.
0:41:52 > 0:41:55- Pronto, eh?- Si!
0:41:55 > 0:41:56Oh, wow.
0:41:58 > 0:42:00This is the freshest black pudding I've ever had.
0:42:00 > 0:42:02Well, it's the only fresh black pudding I've ever had.
0:42:02 > 0:42:04Yeah, same.
0:42:04 > 0:42:06- Buon appetito.- Buon appetito!
0:42:06 > 0:42:09Grazie, Toni, grazie!
0:42:09 > 0:42:11CHATTER
0:42:15 > 0:42:17It's absolutely fantastic.
0:42:17 > 0:42:18It's very delicate.
0:42:18 > 0:42:21You taste the thyme, you taste the mint.
0:42:21 > 0:42:24It's rich because of the fat in it. It's absolutely delicious.
0:42:27 > 0:42:31- Buono?- Muy...buono.
0:42:31 > 0:42:33- Salute!- ALL:- Salute!
0:42:35 > 0:42:37- Cin-cin!- Cin-cin.- Cin-cin.
0:42:43 > 0:42:46Black pudding's great, Dave, but these free-range sheep,
0:42:46 > 0:42:48you know, have got me thinking about our next dish.
0:42:48 > 0:42:51Something infused with the essence of the Mediterranean.
0:42:51 > 0:42:54Something like a lamb and fennel stew...
0:42:54 > 0:42:57..with an orange and fennel salad on the side.
0:42:57 > 0:42:58We bikers have a little lamb
0:42:58 > 0:43:01We're going to make it into a stew
0:43:01 > 0:43:03It's something we will love to eat
0:43:03 > 0:43:06And you will love it, too.
0:43:06 > 0:43:10As is usually the case, I'm on the meat.
0:43:10 > 0:43:15And I'm mixing together fennel seeds and a generous clump of saffron.
0:43:15 > 0:43:18Don't tell them I'm putting so much in. But it's going to work.
0:43:21 > 0:43:25Grind with salt to make a seasoned flour.
0:43:25 > 0:43:26And that's going to coat the lamb.
0:43:26 > 0:43:30Now pop your snorker in that.
0:43:30 > 0:43:33Oh, wow! Oh, now, that works, dude.
0:43:33 > 0:43:36- Doesn't it?- Yeah! Wow!
0:43:36 > 0:43:38It's funny - quite often, we've found,
0:43:38 > 0:43:40as we've travelled the world, especially in Sardinia,
0:43:40 > 0:43:43that food that kind of grows together,
0:43:43 > 0:43:46like the lamb and the fennel, it eats well together.
0:43:46 > 0:43:49The cuisine of any one given place is defined by its people
0:43:49 > 0:43:51and its environment, and this is no exception,
0:43:51 > 0:43:54because this is food of the interior of Sardinia,
0:43:54 > 0:43:58- very, very different to that of the coast.- Yeah.
0:43:58 > 0:44:01I'm frying the meat until it's a lovely brown colour,
0:44:01 > 0:44:03making sure not to crowd the pan.
0:44:03 > 0:44:06I may need to do this in two batches.
0:44:06 > 0:44:10- Happy with that colour, mate? - Over the moon.
0:44:10 > 0:44:14Now I'm going to make a bouquet garni, but Mediterranean style.
0:44:14 > 0:44:17This isn't a withered bunch of herbs that's been in
0:44:17 > 0:44:20the cupboard for about 57 years.
0:44:22 > 0:44:24Take a shard of leek.
0:44:24 > 0:44:28I've got some parsley, bay leaves, rosemary.
0:44:30 > 0:44:34Now put it in the leek, like so.
0:44:34 > 0:44:37Fold the ends over.
0:44:37 > 0:44:39And then tie it up with string.
0:44:44 > 0:44:47And that's a parcel of flavour. You all right, Kingy?
0:44:47 > 0:44:49Yeah, they're ready to come out, dude.
0:44:50 > 0:44:52Mm!
0:44:52 > 0:44:54Once your meat is nice and brown, set it aside,
0:44:54 > 0:44:59and in the tasty juices soften up a finely chopped onion,
0:44:59 > 0:45:02garlic, as many chilli flakes as you like and
0:45:02 > 0:45:06a couple of strips of orange peel.
0:45:06 > 0:45:08Now, the orange peel is just for flavour,
0:45:08 > 0:45:10and we'll pull them out later.
0:45:10 > 0:45:14The wine. And this is going to deglaze the pan, and all those
0:45:14 > 0:45:17wonderful bits of caramelization from the meat are going...
0:45:17 > 0:45:19Ah, about half a bottle.
0:45:19 > 0:45:21Right, just let it come to a bubble and just boil off
0:45:21 > 0:45:25a bit of the alcohol and a bit of the sharpness of the wine.
0:45:25 > 0:45:29Add four skinned and deseeded tomatoes, diced.
0:45:30 > 0:45:32A beautiful thing.
0:45:32 > 0:45:34- Let's slam in the lamb. - That's it. Let's.
0:45:34 > 0:45:36Ooh, look.
0:45:36 > 0:45:38It's fantastic resting juices, as well.
0:45:40 > 0:45:41Look at that!
0:45:43 > 0:45:47And now about 500ml of lamb stock.
0:45:47 > 0:45:49You could use any old stock, really.
0:45:49 > 0:45:51I mean, we're lucky, we've got proper lamb stock.
0:45:51 > 0:45:53Vegetable stock, make it vege...
0:45:53 > 0:45:55No, it'll never be vegetarian, really, will it? It's lamb.
0:45:55 > 0:45:58No, fair dos. Now the bouquet garni.
0:45:58 > 0:46:00"Hello, I am Tom Daley!"
0:46:04 > 0:46:07Just pop the lid on and let that simmer for about an hour
0:46:07 > 0:46:11whilst we prepare...the fennel!
0:46:11 > 0:46:15- BOTH:- # Da-da-da-da-daaaa! #
0:46:17 > 0:46:20And because we've left that joint at the bottom,
0:46:20 > 0:46:23it should stay together in the wedges.
0:46:23 > 0:46:26We want two whole fennel bulbs.
0:46:26 > 0:46:28Now fry it off to give it some colour.
0:46:28 > 0:46:29Then...
0:46:29 > 0:46:31Mr King, you're a whizz with a flame.
0:46:31 > 0:46:32..bung it in the pot!
0:46:35 > 0:46:38It does seem to be a lot of fennel.
0:46:38 > 0:46:41It is a fennel and lamb stew.
0:46:41 > 0:46:44Give it about 20 minutes with the lid off.
0:46:44 > 0:46:46Do you know what, mate? I think that's reduced enough.
0:46:46 > 0:46:49- Uh-huh?- I want to put the lid back on.
0:46:49 > 0:46:51Yeah, cos we want to cook the fennel through.
0:46:51 > 0:46:52Yeah. Let's do that.
0:46:52 > 0:46:55Job's a good'un. Which gives us time to make...
0:46:56 > 0:46:58..the salad!
0:46:58 > 0:47:00THUD Ooh!
0:47:00 > 0:47:03CREW LAUGH
0:47:03 > 0:47:04So, let's make the salad.
0:47:11 > 0:47:13Finely slice the red onion.
0:47:13 > 0:47:15Don't worry if it's slightly bruised...
0:47:17 > 0:47:20Carefully peel and slice an orange,
0:47:20 > 0:47:24one from a roadside stall in Sardinia, if at all possible.
0:47:24 > 0:47:29Add the thinly sliced fennel with olive oil...
0:47:29 > 0:47:30red wine vinegar...
0:47:32 > 0:47:34..a touch of salt...
0:47:34 > 0:47:37and Roberto is your uncle.
0:47:37 > 0:47:39And there you have it,
0:47:39 > 0:47:41a fresh fennel and orange salad...
0:47:41 > 0:47:45..and our magnificent lamb and fennel stew.
0:47:50 > 0:47:53Just down the mountain from our campsite
0:47:53 > 0:47:55is the village of Orgosolo.
0:47:58 > 0:48:02Orgosolo is famed for its political murals, testament to
0:48:02 > 0:48:05the untamed spirit of these mountain people.
0:48:14 > 0:48:19Right, dude, weren't you going to get your untamed whiskers sorted?
0:48:19 > 0:48:22Yep, I'm being shepherded there now...
0:48:22 > 0:48:23by a shepherd!
0:48:25 > 0:48:29While I'm off to discover the secret to a long life.
0:48:30 > 0:48:32The thing is, Kingy's told me
0:48:32 > 0:48:35that my face looks like a badger's backside
0:48:35 > 0:48:36and I need to sort myself out.
0:48:36 > 0:48:39Well, my new best mate, Egidio,
0:48:39 > 0:48:40is taking me to the barber.
0:48:40 > 0:48:43HE SPEAKS ITALIAN
0:48:44 > 0:48:46- Italian style.- Tutto vero.
0:48:46 > 0:48:48It'll look good, eh?
0:48:48 > 0:48:52SHOUTS IN ITALIAN
0:48:55 > 0:48:58Getting his car fixed, I suppose.
0:48:58 > 0:49:01Signore. David.
0:49:01 > 0:49:05- Barbiere.- The barbiere... - A little bit.
0:49:05 > 0:49:08Mi...mia...barba...
0:49:08 > 0:49:10Lungo...
0:49:10 > 0:49:12It's a garage and a barber's.
0:49:12 > 0:49:14THEY LAUGH
0:49:14 > 0:49:17I've heard about diversification.
0:49:17 > 0:49:19- That's bella.- Bella.
0:49:19 > 0:49:20Oof.
0:49:20 > 0:49:22Che Guevara.
0:49:22 > 0:49:24Che Guevara. Si.
0:49:24 > 0:49:26- Hero.- Bello!
0:49:43 > 0:49:45Nice.
0:49:45 > 0:49:49Do you prefer cutting hair or fixing cars?
0:49:49 > 0:49:53- I prefer barbiere.- Ah!
0:49:53 > 0:49:55Yeah, it's cool.
0:49:55 > 0:49:58Grazie. Mille grazie, signore.
0:49:58 > 0:50:01May your business live long and prosper forever.
0:50:01 > 0:50:04Now, our shephard friends have given me the address of
0:50:04 > 0:50:07Zia Michela - the oldest person in the village.
0:50:07 > 0:50:11I am here to find out the secret of her long life.
0:50:11 > 0:50:14And is there anything David and I can eat
0:50:14 > 0:50:18that will extend the wonderful existences that we have?
0:50:18 > 0:50:21So, follow me and we'll see what happens.
0:50:21 > 0:50:24One of our crew, Dario, is Italian.
0:50:24 > 0:50:26He's going to help translate.
0:50:26 > 0:50:27Do I look good?
0:50:27 > 0:50:28OK, thank you.
0:50:28 > 0:50:32THEY LAUGH
0:50:32 > 0:50:36THEY SPEAK ITALIAN
0:50:39 > 0:50:44Dario, can you ask Michela how long she's lived here?
0:50:48 > 0:50:50IN ITALIAN:
0:50:59 > 0:51:02Can you ask Michela for me, please, Dario,
0:51:02 > 0:51:06what do you think is the one food that gives her the energy
0:51:06 > 0:51:07and the life she has?
0:51:28 > 0:51:32I think I've just found it - the secret to everlasting life.
0:51:32 > 0:51:33Well, at least a long one.
0:51:33 > 0:51:35It's minestrone soup.
0:51:35 > 0:51:37Minestrone.
0:51:37 > 0:51:39Who'd have thunk it?
0:51:39 > 0:51:42Michela, buon anniversario a te.
0:51:43 > 0:51:44Grazie.
0:51:44 > 0:51:47Fantastic. What a beautiful, beautiful lady.
0:51:47 > 0:51:49Grazie mille, signora.
0:51:49 > 0:51:52Grazie mille. Grazie.
0:51:52 > 0:51:55Well, back at base, it's time to try that magic soup.
0:51:55 > 0:51:57Hello, mate.
0:51:57 > 0:52:00- Hey, dude.- Did you discover the secret to eternal life?
0:52:00 > 0:52:02- Minestrone.- What?
0:52:02 > 0:52:04- Your beard looks nice.- Thanks.
0:52:04 > 0:52:06And it couldn't be simpler.
0:52:06 > 0:52:07Just lard,
0:52:07 > 0:52:10beans and potatoes.
0:52:10 > 0:52:13It's not the minestrone we would normally make,
0:52:13 > 0:52:17but this is real Mediterannean mountain food.
0:52:17 > 0:52:19The lard's disolved in boiling water,
0:52:19 > 0:52:21veggies added,
0:52:21 > 0:52:23then it's simmered for about 30 minutes.
0:52:23 > 0:52:25Then guess what? That's it.
0:52:25 > 0:52:29It's basic, but it's kept Zia Michela going strong.
0:52:29 > 0:52:31There must be something in it.
0:52:31 > 0:52:32Oops, I nearly forgot,
0:52:32 > 0:52:34there is something else in it.
0:52:34 > 0:52:35Sardinian sheeps cheese.
0:52:37 > 0:52:39The cheese is giving it a creamy quality.
0:52:39 > 0:52:41- Yeah.- So it kind of looks like soup.
0:52:41 > 0:52:43This is the elixer of life, dude.
0:52:43 > 0:52:45It's all right.
0:52:45 > 0:52:49- I think it's real working cuisine. - Aye, I think so too.
0:52:49 > 0:52:53It's frugal, but it's not an unpleasant way
0:52:53 > 0:52:55to get the calories into you
0:52:55 > 0:52:56to do a hard day's work in the hills.
0:52:56 > 0:53:00- Exactly.- Oh, Kingy, I can feel the years dropping off me already.
0:53:00 > 0:53:02Keep eating. You're older than me.
0:53:05 > 0:53:07Is it working?
0:53:07 > 0:53:09With your helmet on, I can't tell.
0:53:09 > 0:53:11Stop messing about!
0:53:11 > 0:53:13We've got an important appointment.
0:53:13 > 0:53:16We're saying goodbye to the mountains and heading for
0:53:16 > 0:53:18the north-east coast of Sardinia...
0:53:18 > 0:53:20..towards... Oh, hang on.
0:53:29 > 0:53:30Where were we? Oh, yes.
0:53:30 > 0:53:34..towards a tiny island just off the coast.
0:53:34 > 0:53:35It's called Tavolara,
0:53:35 > 0:53:38and it's not your everyday Mediterranean island.
0:53:38 > 0:53:42Tavolara claims to be the world's smallest kingdom
0:53:42 > 0:53:46and has its own resident monarch.
0:53:48 > 0:53:51We've arranged an audience with Tonino Bertoleoni,
0:53:51 > 0:53:54the man who calls himself king.
0:53:54 > 0:53:58- POSH VOICE:- And waiting for us is his royal yacht!
0:53:58 > 0:54:00- Buona sera, signore.- Sera.
0:54:00 > 0:54:01- Signore, grazie.- Antonio.
0:54:01 > 0:54:03Antonio. Simone.
0:54:03 > 0:54:06Buona sera, Antonio. David.
0:54:06 > 0:54:07Antonio.
0:54:07 > 0:54:11The story of Tavolara is another story of invasion.
0:54:11 > 0:54:13It goes something like this.
0:54:13 > 0:54:18In 1807, one Giuseppe Bertoleoni arrived here from northern Italy,
0:54:18 > 0:54:21claimed the island and soon declared himself king.
0:54:21 > 0:54:25Naturally, the King of Sardinia was not impressed,
0:54:25 > 0:54:28but on condition he could have a bunch of the island's goats...
0:54:28 > 0:54:31..which, incidentally, had gold teeth...
0:54:31 > 0:54:36..he gave this upstart king a scroll to seal his royal status.
0:54:36 > 0:54:40However, no evidence of this scroll exists.
0:54:40 > 0:54:44Well, this could be a shaggy dog story, then, couldn't it?
0:54:44 > 0:54:48Nowadays, the royal family run a restaurant.
0:54:48 > 0:54:50That's the prince, I think, doing the cooking.
0:54:50 > 0:54:52But as yet, the king is unavailable.
0:54:52 > 0:54:56So while we're waiting, let's see if we can
0:54:56 > 0:54:58separate fact from fiction.
0:54:58 > 0:55:01Maybe we'll come across one of those goats.
0:55:01 > 0:55:03Maybe, mate, maybe.
0:55:03 > 0:55:06Wow! It seems to be that around in Sardinia,
0:55:06 > 0:55:09the family's important even in death.
0:55:09 > 0:55:11- Absolutely. - Do you know what I mean?
0:55:11 > 0:55:13Absolutely. Oh, look, Dave, there's a crown.
0:55:13 > 0:55:15There's another one there as well.
0:55:15 > 0:55:17But look at that, Si. That's the clue.
0:55:17 > 0:55:22"The fourth king of Tavolara. Paolo II Bertoleoni."
0:55:22 > 0:55:25Maybe there's something in this King of Tavolara business, Si.
0:55:25 > 0:55:28Let's go and meet the man himself.
0:55:28 > 0:55:31His Royal Highness Tonino Bertoleoni.
0:55:31 > 0:55:35- Buongiorno!- Buongiorno!
0:55:35 > 0:55:38Buona sera. Buona sera. Tonino.
0:55:38 > 0:55:39IN ITALIAN:
0:55:39 > 0:55:41Si. Oh, grazie.
0:55:41 > 0:55:42Bene, bene, bene.
0:55:43 > 0:55:45Right, Tonino, I mean,
0:55:45 > 0:55:48is there any evidence of this?
0:55:48 > 0:55:50Because we can't see the scroll
0:55:50 > 0:55:53and we haven't seen any of the goats.
0:56:17 > 0:56:18- Si, si.- Si!
0:56:20 > 0:56:22- Oh, wow!- Ecco.
0:56:22 > 0:56:24Wow! TONINO LAUGHS
0:56:28 > 0:56:29Carlo Bertoleoni!
0:56:30 > 0:56:31Ah, OK.
0:56:31 > 0:56:32And that's the king.
0:56:32 > 0:56:34Si. Lui. Mio nonno.
0:56:34 > 0:56:37He's a very, very fine-looking man.
0:56:37 > 0:56:40- It's a fine-looking family! - A fine-looking family, yes.
0:56:40 > 0:56:43Bravo! Bravo!
0:56:43 > 0:56:45Perfetto! Perfetto.
0:56:45 > 0:56:48So, what do you make of it all, Si?
0:56:48 > 0:56:50Well, if it's good enough for Queen Victoria,
0:56:50 > 0:56:53it's good enough for me, mate. I tell you what, though,
0:56:53 > 0:56:55we never saw any of those goats with gold teeth.
0:56:55 > 0:56:56DING
0:56:56 > 0:57:01Still, we've got time for one last Sardinian seafood supper.
0:57:01 > 0:57:05Locally caught seafood and shellfish in a tomato sauce.
0:57:05 > 0:57:06Oh, yum!
0:57:06 > 0:57:10Cor, this is a proper depiction of the Mediterranean Sea on
0:57:10 > 0:57:12- a plate, isn't it? - It's absolutely spectacular.
0:57:12 > 0:57:14And what a perfect setting to have it,
0:57:14 > 0:57:16right next to the Mediterranean.
0:57:16 > 0:57:18You always said that the Mediterranean's like
0:57:18 > 0:57:22this superhighway of culture, of history and food.
0:57:22 > 0:57:24You've got the Catalans on the coast.
0:57:24 > 0:57:26- Yeah.- I mean, just fantastic.
0:57:26 > 0:57:27- The Ligurians.- Yeah.
0:57:27 > 0:57:29- The Romans.- Yeah.
0:57:29 > 0:57:32- It's this big melting pot, isn't it?- Yeah.
0:57:32 > 0:57:34And then, in the heart of...
0:57:34 > 0:57:38In the mountains of Sardinia, the true spirit, I thought,
0:57:38 > 0:57:40of Sardinia. Do you know? That was there, wasn't it?
0:57:40 > 0:57:43Absolutely. I think I'm beginning to discover what it is
0:57:43 > 0:57:46- to be Mediterranean.- Yeah.
0:57:48 > 0:57:49Get in.
0:57:49 > 0:57:51..one of the Med's wildest places.
0:57:51 > 0:57:52THEY MIME GUNFIRE
0:57:52 > 0:57:55We'll find some of the best produce in the world...
0:57:55 > 0:57:57It's wonderful.
0:57:57 > 0:57:58..cook some of the meanest recipes...
0:57:59 > 0:58:01..and make more new friends.
0:58:01 > 0:58:05For the next leg of our Mediterannean adventure...
0:58:05 > 0:58:07..we're island-hopping to Corsica.
0:58:07 > 0:58:10- I'm done. We've got to go.- Aye.
0:58:12 > 0:58:14Amazing.
0:58:14 > 0:58:15Look at that, eh?
0:58:15 > 0:58:17There you are, young fella.
0:58:17 > 0:58:19SI GROANS
0:58:19 > 0:58:21Tell you what, I've had a lovely time.
0:58:21 > 0:58:22Whoa!
0:58:22 > 0:58:24DAVE LAUGHS
0:58:26 > 0:58:28Whoa! Oh!
0:58:28 > 0:58:30That is...
0:58:30 > 0:58:32You g...