0:00:01 > 0:00:04SI: Oh, mate, I'm loving this road trip.
0:00:04 > 0:00:06- DAVE:- Whee-hee! - SI: New places...
0:00:06 > 0:00:08Now, that's a view, Dave.
0:00:08 > 0:00:10- ..New people... - Al bacio.- Al bacio.
0:00:10 > 0:00:12And incredible food.
0:00:12 > 0:00:14Oh, that's good.
0:00:14 > 0:00:17We're doing almost 3,000 miles around
0:00:17 > 0:00:20the Mediterranean in search of the authentic flavours of
0:00:20 > 0:00:24Italy and Sardinia, Corsica and France,
0:00:24 > 0:00:27the Balearics and Spain.
0:00:27 > 0:00:29And we'll end up in Andalusia
0:00:29 > 0:00:34for the biggest party in the Med, the Festival of San Juan,
0:00:34 > 0:00:37but it won't be all beach barbecues and sunburn, Kingy.
0:00:38 > 0:00:40They're all looking at us now.
0:00:40 > 0:00:43No. 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 > 0:00:51the tastiest dishes and the best produce we can find.
0:00:51 > 0:00:53- Oh, wow.- It's so simple.
0:00:53 > 0:00:55It's fantastic.
0:00:55 > 0:00:58- We get to eat the tiger cow. - MAKES TIGER NOISES
0:00:58 > 0:01:01That's why we want to cook with the locals.
0:01:01 > 0:01:02- ALL:- Salute!
0:01:02 > 0:01:04And hear their stories.
0:01:05 > 0:01:08Southern Italy and Sardinia set the bar really high.
0:01:09 > 0:01:11Dude, it's fantastic. Let's see if France can do better.
0:01:11 > 0:01:13- Ooh.- Corsica first...
0:01:13 > 0:01:15- Corsica! - And then the mainland.
0:01:15 > 0:01:16Fantastic, Chef.
0:01:16 > 0:01:19This is our take on a magical part of the world
0:01:19 > 0:01:21right on our doorstep...
0:01:21 > 0:01:23Come on, Corsica...
0:01:23 > 0:01:25DAVE LAUGHS
0:01:25 > 0:01:26You...!
0:01:26 > 0:01:28..what have you got?
0:01:32 > 0:01:34MUSIC: Wild Thing by The Troggs
0:01:37 > 0:01:41Well, Dave, are you ready for our next adventure?
0:01:41 > 0:01:42I'm up for anything.
0:01:42 > 0:01:46This is one of the wildest places in Europe...
0:01:46 > 0:01:48Well, it's the birthplace of Napoleon.
0:01:49 > 0:01:52..where the landscape is as untamed as the people
0:01:52 > 0:01:53who live in it.
0:01:56 > 0:01:59It's off the beaten track for most Brits - but, luckily, not for me.
0:02:00 > 0:02:04It's quite simply my favourite place in the world.
0:02:16 > 0:02:18We are in Corsica.
0:02:18 > 0:02:19Get in!
0:02:19 > 0:02:22We want to really understand Corsica, so we are
0:02:22 > 0:02:25crossing the island from south to north.
0:02:25 > 0:02:29We start in Bonifacio, then go west to the coast.
0:02:29 > 0:02:32From there, we will head into the wild interior
0:02:32 > 0:02:34and the vast forest of chestnut trees...
0:02:35 > 0:02:38..to end our journey in the old port of Bastia.
0:02:40 > 0:02:43For 15 years, I've had magical holidays here,
0:02:43 > 0:02:47and I'm chuffed to bits to finally share it with me mate.
0:02:47 > 0:02:48I have always wanted to bring you here, mate.
0:02:48 > 0:02:50You know, it's a really special place
0:02:50 > 0:02:53to build new memories, ride bikes with my bestest matey
0:02:53 > 0:02:56and, you know, just replenish the old soul.
0:02:58 > 0:03:00They say that Corsica has some of the best
0:03:00 > 0:03:02artisan food producers in the world,
0:03:02 > 0:03:04so that's good enough for me.
0:03:08 > 0:03:11I also want to show you how wild this place is
0:03:11 > 0:03:12and how unspoilt.
0:03:12 > 0:03:15Dude, I think you're going to love it.
0:03:17 > 0:03:20Like most islands in the Mediterranean, Corsica has
0:03:20 > 0:03:23been invaded over the centuries by many of its neighbours.
0:03:23 > 0:03:26The Romans were here, the Genoese, too,
0:03:26 > 0:03:28and, lastly, the French.
0:03:28 > 0:03:32Corsica became part of France in 1768.
0:03:32 > 0:03:34But people here consider themselves Corsican
0:03:34 > 0:03:37first and foremost, and proudly so.
0:03:38 > 0:03:41Our Corsican adventure starts in the stunning
0:03:41 > 0:03:44fortified old town of Bonifacio.
0:03:46 > 0:03:49What I've come to admire on my trips here is that
0:03:49 > 0:03:53the Corsicans really treasure their heritage, but also that
0:03:53 > 0:03:55the produce is second to none.
0:03:55 > 0:03:56This is great.
0:03:56 > 0:03:58I mean, what is the food like in Corsica?
0:03:58 > 0:04:02Well, it is kind of like... It is slightly...
0:04:02 > 0:04:05It's like this. Come in here.
0:04:05 > 0:04:06Smell that.
0:04:06 > 0:04:08Oh!
0:04:08 > 0:04:10- Bonjour.- Bonjour. Hello.
0:04:10 > 0:04:12- David.- Tony.
0:04:12 > 0:04:14- Simon.- Hi. Tony.
0:04:14 > 0:04:17In Tony's family-run delicatessen, the devotion
0:04:17 > 0:04:20to providing excellent local produce is obvious.
0:04:20 > 0:04:22You just look at this most amazing place.
0:04:22 > 0:04:25The sausages, the charcuterie hanging from the ceiling.
0:04:25 > 0:04:27It's just a forest of flavour.
0:04:27 > 0:04:29I mean, you can smell it in the air.
0:04:29 > 0:04:30Oh, wow.
0:04:30 > 0:04:33Not only is it generous in flavour, but the portions
0:04:33 > 0:04:35in Corsica, I have always found them to be
0:04:35 > 0:04:36very, very generous as well!
0:04:36 > 0:04:39- That's so sad. - It's terrible, mate.
0:04:39 > 0:04:40SI LAUGHS
0:04:40 > 0:04:42Look at that. It's beautiful.
0:04:42 > 0:04:45Tony, we were just talking about what is Corsican food.
0:04:45 > 0:04:48- What would you say...? - Corsican food, it's, um,
0:04:48 > 0:04:50meat, cheese.
0:04:50 > 0:04:52Only sheep and goat.
0:04:52 > 0:04:54And chestnut.
0:04:54 > 0:04:56It's the three Corsican products.
0:04:56 > 0:04:58It's like a trinity.
0:04:58 > 0:05:00Yeah. The trinity of Corsican food.
0:05:00 > 0:05:02Chestnuts? That's a new one on me.
0:05:02 > 0:05:05Yep, you'll see chestnut trees all over the island,
0:05:05 > 0:05:09and chestnut flour is a key ingredient in lots of recipes.
0:05:11 > 0:05:12Lovely.
0:05:14 > 0:05:17Chestnuts are one of those things... Like, in England
0:05:17 > 0:05:20when we're children, we have chestnuts at Christmas.
0:05:20 > 0:05:23It's really special. But to have chestnuts everywhere,
0:05:23 > 0:05:25- it's such a treat. - Oh, it's gorgeous.
0:05:28 > 0:05:30The first pleasure, eat with eyes.
0:05:30 > 0:05:34- Look at it. It's beautiful. - It's beautiful.
0:05:34 > 0:05:37But there's one specialty which is just to die for.
0:05:37 > 0:05:39Figatelli sausages -
0:05:39 > 0:05:43made of pig meat and offal, especially liver,
0:05:43 > 0:05:45giving it its incredible flavour.
0:05:45 > 0:05:48You know you're back in Corsica...
0:05:48 > 0:05:51when you're eating figatelli.
0:05:51 > 0:05:54What is surprising is that although we are on
0:05:54 > 0:05:58an island, seafood isn't a mainstay of the diet here.
0:05:58 > 0:05:59It's meat.
0:05:59 > 0:06:01For understand the product,
0:06:01 > 0:06:03you go in the mountains,
0:06:03 > 0:06:06see a productor and the meat and speak with productor.
0:06:06 > 0:06:08Right. So to understand the produce,
0:06:08 > 0:06:10- go and speak to the producer. - Yeah.
0:06:13 > 0:06:16So, there you have it. Meat, cheese and chestnuts.
0:06:16 > 0:06:19The holy trinity of Corsican cuisine.
0:06:21 > 0:06:25But why are these three products the staples here?
0:06:25 > 0:06:28Well, let's find out.
0:06:28 > 0:06:30- Bonjour, bonjour!- Bonjour!
0:06:30 > 0:06:33Like Tony said, we should start with the producers.
0:06:43 > 0:06:45Our first stop is a no-brainer.
0:06:45 > 0:06:48It turns out that not far from Bonifacio
0:06:48 > 0:06:51is one of the best cattle farmers on the island.
0:06:52 > 0:06:56You can't mention meat here without his name cropping up.
0:06:57 > 0:06:59This looks like cow country, dude.
0:07:01 > 0:07:02Tigers?
0:07:05 > 0:07:08We've been told that meat from this farm is in demand
0:07:08 > 0:07:10by chefs all over the world.
0:07:10 > 0:07:12- Bonjour.- Welcome.
0:07:12 > 0:07:14Jacques, je m'appelle David.
0:07:14 > 0:07:15David. OK.
0:07:15 > 0:07:18- Jacques, bonjour. Je m'appelle Simon.- Enchante.
0:07:21 > 0:07:25Jacques Abbatucci is as Corsican as you get.
0:07:25 > 0:07:27His ancestors fought the Italians and the French
0:07:27 > 0:07:30in a bid for independence.
0:07:30 > 0:07:32But he's fighting for something else -
0:07:32 > 0:07:36to preserve an ancient breed of cattle known as tiger cows.
0:07:39 > 0:07:41Ho! Ho.
0:07:41 > 0:07:43CATTLE MOO
0:07:43 > 0:07:45Ho! Ho.
0:07:45 > 0:07:46CATTLE MOO
0:07:46 > 0:07:49They're all answering. It's like a ripple through the herd.
0:07:49 > 0:07:54Jacques, what are the origins of the cows, the tigres?
0:07:54 > 0:07:57The name in Corsican is not tigre.
0:07:57 > 0:08:00Their real name is zainata.
0:08:00 > 0:08:03Zainata comes from the word zaina,
0:08:03 > 0:08:05which means beautiful in Arabic,
0:08:05 > 0:08:07and they're not wrong.
0:08:07 > 0:08:10When born, the calves are more cow than tiger,
0:08:10 > 0:08:14but, as they get older, the stripes start to appear.
0:08:14 > 0:08:16Oh, right. OK.
0:08:16 > 0:08:21And this kind of cow comes from the prehistoric origin.
0:08:21 > 0:08:25And they come from North Africa. You know...
0:08:25 > 0:08:28Prehistoric grottes, you know.
0:08:28 > 0:08:30- The paintings on the wall? - The paintings on the wall.
0:08:30 > 0:08:34- They make, they go with... - Yeah. Stripes. I've seen them.
0:08:34 > 0:08:35Yes. You know?
0:08:35 > 0:08:38I know those paintings. I just thought the paint had run!
0:08:42 > 0:08:44Jacques' farm is organic and specialises
0:08:44 > 0:08:48in the production of rose veal from free-range cattle.
0:08:48 > 0:08:51In the UK, veal can have negative connotations,
0:08:51 > 0:08:54because of the crates in which calves were raised.
0:08:54 > 0:08:57But veal crates were banned ten years ago.
0:08:59 > 0:09:01We still don't eat much veal at home,
0:09:01 > 0:09:03but, here, they love it.
0:09:03 > 0:09:07It is a special kind of cow. Very rustic, you know.
0:09:07 > 0:09:10A-ha. Very rustic, yeah, natural.
0:09:10 > 0:09:13Natural. They stay all the year out.
0:09:13 > 0:09:17They don't know to go in the farm.
0:09:17 > 0:09:19And all the day walking.
0:09:19 > 0:09:22It is good for the...the meat.
0:09:22 > 0:09:25The taste of the meat.
0:09:27 > 0:09:29Mate, we're in for a treat.
0:09:29 > 0:09:31Jacques has invited us home
0:09:31 > 0:09:33to taste his famous free-range veal.
0:09:33 > 0:09:37Well, well done is forbidden. And I'm not surprised.
0:09:37 > 0:09:39Well, if you overcook that, it would be murder.
0:09:39 > 0:09:42It would be murder, mate. It would be absolutely outrageous.
0:09:42 > 0:09:43It's forbidden.
0:09:44 > 0:09:47In charge of the barbie is Le Frere,
0:09:47 > 0:09:49Jacque's brother, who's a chef.
0:09:49 > 0:09:52- I'll just make sure. - This veal - naked veal.
0:09:52 > 0:09:54Without...nothing.
0:09:54 > 0:09:57- No sauce.- Veal, salt, pepper. That's all.
0:09:57 > 0:09:58- That's it.- How lucky are we?
0:09:58 > 0:10:01It's like the most exclusive barbecue in the world.
0:10:01 > 0:10:04And we get to eat the tiger cow. Whoo. Grr!
0:10:04 > 0:10:08And if you love meat, this is as good as it gets.
0:10:08 > 0:10:12On a par with Wagyu and Kobe beef, Michelin-starred chefs
0:10:12 > 0:10:15compete to buy Jacques's small production.
0:10:15 > 0:10:16- BOTH:- Oh!
0:10:16 > 0:10:18Man!
0:10:23 > 0:10:27This is so tender. It's so tasty. It's so juicy.
0:10:27 > 0:10:29It melts in your mouth.
0:10:29 > 0:10:33And it has that wonderful umami, savoury flavour.
0:10:33 > 0:10:35It's so full of flavour, you can taste the countryside,
0:10:35 > 0:10:37the environment.
0:10:37 > 0:10:39It's wonderful.
0:10:39 > 0:10:41This is a big statement to make.
0:10:41 > 0:10:44That is the best piece of meat I have ever eaten.
0:10:44 > 0:10:48Full stop. It is absolutely amazing.
0:10:51 > 0:10:53- ALL:- Sante.
0:11:08 > 0:11:11Well, there's only one thing to do now, mate.
0:11:11 > 0:11:13Couldn't agree more, Kingy.
0:11:13 > 0:11:17Cook some beautiful veal in one of our own recipes.
0:11:19 > 0:11:20BELL RINGS
0:11:20 > 0:11:23Welcome to Si and Dave's Mediterranean kitchen,
0:11:23 > 0:11:26to our casa del Mediterraneo, to our hacienda.
0:11:26 > 0:11:27Call it what you like,
0:11:27 > 0:11:29there's that many influences round here.
0:11:29 > 0:11:31There is. And you know what we're going to do?
0:11:31 > 0:11:33We're going to do veal with olives.
0:11:33 > 0:11:36This is our gift to that great Corsican veal producer,
0:11:36 > 0:11:38Jacques Abbatucci.
0:11:38 > 0:11:40Oh! He's got a great name, hasn't he?
0:11:40 > 0:11:43- He has, hasn't he? Jacques. French.- Yeah.
0:11:43 > 0:11:45Abbatucci. A touch of the Italian there.
0:11:45 > 0:11:49Yes. They were very specific weren't they, in Corsica?
0:11:49 > 0:11:51It sounds like the Italian, but actually it isn't.
0:11:51 > 0:11:53I'm not entirely sure how.
0:11:53 > 0:11:54- BOTH:- It's Corsican.
0:11:54 > 0:11:57Eating rose veal is OK if you eat meat.
0:11:57 > 0:12:02It's a by-product of the dairy industry. It is a treat.
0:12:02 > 0:12:03Look at that.
0:12:03 > 0:12:06So, actually, if you eat meat, you could do yourself a favour
0:12:06 > 0:12:09and have something really, really good.
0:12:09 > 0:12:11But if you don't want to use veal,
0:12:11 > 0:12:13braising steak will be fine.
0:12:13 > 0:12:14Before I brown the meat,
0:12:14 > 0:12:17I'm coating it with seasoned flour and that will help
0:12:17 > 0:12:19thicken the sauce a little later on.
0:12:19 > 0:12:21I've covered it really, really well.
0:12:21 > 0:12:24There's some olive oil in the pan here and we're just going
0:12:24 > 0:12:26to start to fry that off.
0:12:26 > 0:12:28Now, we need a really lovely deep colour on this.
0:12:31 > 0:12:33Now, the veal, by its nature,
0:12:33 > 0:12:35it's quite lean, which is healthy.
0:12:35 > 0:12:37So we need to lubricate it a bit, so the bacon fat
0:12:37 > 0:12:41from the smoked lardons, from these fine pigs of Corsica,
0:12:41 > 0:12:42will do the trick.
0:12:47 > 0:12:50And we are to peel and put into discs two carrots.
0:12:54 > 0:12:55BELL RINGS
0:12:55 > 0:12:57Next, two onions, finely chopped.
0:12:58 > 0:13:01Enough with the bell, dude!
0:13:01 > 0:13:02BELL RINGS
0:13:02 > 0:13:04Next, two sticks of celery.
0:13:04 > 0:13:06And I'm going to use the leaves as well.
0:13:06 > 0:13:07Look at that celery, Si.
0:13:07 > 0:13:10It always amazes me at home, why they take the leaves
0:13:10 > 0:13:12off the celery before they sell them,
0:13:12 > 0:13:15because there's so much flavour in that. It's great in salads.
0:13:15 > 0:13:17- It's brilliant in stews. - Mm-hm.
0:13:17 > 0:13:19You know, so I'm going to put the leaves in.
0:13:19 > 0:13:22Oh, absolutely, dude, yeah.
0:13:22 > 0:13:24Put the meat to one side to rest.
0:13:24 > 0:13:26Are you ready for the crispination?
0:13:26 > 0:13:27Absolutely.
0:13:27 > 0:13:30And fry the lardons in the remaining cooking juices.
0:13:30 > 0:13:32This is a powerhouse of flavour.
0:13:32 > 0:13:34Add the chopped celery...
0:13:34 > 0:13:36onions...
0:13:36 > 0:13:37and carrots.
0:13:37 > 0:13:40Et voila!
0:13:40 > 0:13:42Lovely, mate. You know, don't be frightened
0:13:42 > 0:13:43of the caramelisation that you see,
0:13:43 > 0:13:46because all of that colour is all flavour.
0:13:46 > 0:13:47And what we need to do is, as well,
0:13:47 > 0:13:50we need to colour the onions particularly a little bit.
0:13:50 > 0:13:53But not brown. We're not doing hamburgers.
0:13:53 > 0:13:54Not very deep brown
0:13:54 > 0:13:56but certainly a little bit of colour on them.
0:13:56 > 0:13:58Just a bit. Mother used to do that.
0:13:58 > 0:14:00Oh, she used to burn everything, me mother.
0:14:00 > 0:14:02- Did she?- Oh, good grief.
0:14:02 > 0:14:05My mother, she was more an arsonist than a chef.
0:14:08 > 0:14:11Next, four finely sliced cloves of garlic.
0:14:11 > 0:14:13A lot of the garlic we get at home seems to be
0:14:13 > 0:14:15- weak and insipid. - Yeah, it does.
0:14:15 > 0:14:17I like the garlic that lingers.
0:14:17 > 0:14:19Yeah. There's definitely no apologies, is there,
0:14:19 > 0:14:22for using as much garlic as we do here in this dish?
0:14:22 > 0:14:24MAKES SOUND OF EXPLOSION
0:14:24 > 0:14:27- BELL RINGS - Next...
0:14:27 > 0:14:29A pared-off piece of lemon zest.
0:14:29 > 0:14:32A chunk of lemon rind to you.
0:14:32 > 0:14:34The acidity from the lemon rind
0:14:34 > 0:14:36will give the sauce a bit of a zing.
0:14:36 > 0:14:40Two sprigs of fresh rosemary, straight from my bush.
0:14:40 > 0:14:43Some thyme. Straight from the supermarket.
0:14:43 > 0:14:46And a couple of bay leaves.
0:14:46 > 0:14:47So the veal goes back in.
0:14:55 > 0:14:57- About two-thirds of a bottle. - Yeah. 500ml.
0:14:57 > 0:14:59About a pint.
0:14:59 > 0:15:01And all the little bits of goodness at the bottom
0:15:01 > 0:15:04of the pan will be lifted by that white wine
0:15:04 > 0:15:06into a melange of stewiness.
0:15:06 > 0:15:08And can you remember what you call that?
0:15:08 > 0:15:09Can you? We keep telling you.
0:15:09 > 0:15:11It's the hacky bits at the bottom of your pan.
0:15:11 > 0:15:13Deglazing.
0:15:13 > 0:15:15Top up with some chicken stock
0:15:15 > 0:15:17and add the extra flavours.
0:15:19 > 0:15:21And the super-duper bouquet garni.
0:15:21 > 0:15:23Beautiful.
0:15:23 > 0:15:26And that, like us, needs to simmer in the sun
0:15:26 > 0:15:27for about 45 minutes.
0:15:27 > 0:15:29- FRENCH ACCENT:- Oh, life is so 'ard!
0:15:35 > 0:15:37Mm! Ah!
0:15:39 > 0:15:40- Oh! - Perfect, man.
0:15:40 > 0:15:43That is, isn't it? Look at the colours in that.
0:15:43 > 0:15:45- Stew is in the house. - Certainly is.
0:15:45 > 0:15:48At this stage, remove the bouquet garni
0:15:48 > 0:15:49and add chopped tomatoes.
0:15:49 > 0:15:50BELL RINGS
0:15:50 > 0:15:53And now a proper Mediterranean touch.
0:15:53 > 0:15:56Top tip. If you're going to put green olives in a stew,
0:15:56 > 0:15:57blanch them first. They keep their colour.
0:15:59 > 0:16:03Simmer for a further 15 minutes and voila!
0:16:08 > 0:16:12- Oh, that veal.- Wow. - Oh, Jacques. Jacque!
0:16:12 > 0:16:15Jacques. There's nothing "Tati" about you, Jacques.
0:16:17 > 0:16:19- That, for me, says Corsica.- Mm.
0:16:19 > 0:16:21Robust, great flavours.
0:16:21 > 0:16:24- There's a beautiful citrus note going through.- Yes!
0:16:24 > 0:16:28The veal's soft, meaty. Oh, it's just so good.
0:16:28 > 0:16:30And then the olives, bit of a top note.
0:16:30 > 0:16:32Salty, sweet.
0:16:32 > 0:16:35Perfect. It's a great, great dish. Cook it at home, honestly.
0:16:44 > 0:16:46Last night, we stayed in
0:16:46 > 0:16:49the stunning little town of Porto Pollo.
0:16:49 > 0:16:51- And it's beautiful. - Isn't it just?
0:16:51 > 0:16:54How fabulous.
0:16:54 > 0:16:57It turns out that Antoine, the owner of our hotel,
0:16:57 > 0:17:00is a history buff. He wants us to understand more
0:17:00 > 0:17:03about what has shaped life here.
0:17:05 > 0:17:07You'll see one Genovese tower.
0:17:07 > 0:17:10It was the defence of the Genova Republic.
0:17:10 > 0:17:14And all around the island, there is all these towers.
0:17:17 > 0:17:19The city state of Genoa, on the Italian coast,
0:17:19 > 0:17:22ruled Corsica for over 500 years
0:17:22 > 0:17:25and used this fertile island as their larder.
0:17:25 > 0:17:28Building these defences to repel invaders.
0:17:28 > 0:17:32But perhaps the most lasting legacy of the Genoese
0:17:32 > 0:17:36is the millions of chestnut trees they planted,
0:17:36 > 0:17:38which were a valuable source of carbohydrates
0:17:38 > 0:17:43before potatoes arrived from the New World.
0:17:43 > 0:17:46The Genoese may have created this verdant landscape,
0:17:46 > 0:17:48but they were eventually ousted by
0:17:48 > 0:17:51another of Corsica's neighbours, France,
0:17:51 > 0:17:52in the late 18th century.
0:17:54 > 0:17:56It's only 200 years we are French.
0:17:56 > 0:17:58- Yes.- Yeah.
0:17:58 > 0:18:01It is important that Corsica keeps its own identity,
0:18:01 > 0:18:03- isn't it? - Yeah. I think in the world
0:18:03 > 0:18:07we live now, today, it's important.
0:18:07 > 0:18:10If you want to know where you go...
0:18:10 > 0:18:12- ALL:- You have to know where you came from.
0:18:12 > 0:18:14- ..came from.- Yeah.
0:18:14 > 0:18:17And in Corsica, we think about that.
0:18:17 > 0:18:19Tourism is very important, though, to Corsica.
0:18:19 > 0:18:23Yeah. Tourism is important. It's 13% of the economy.
0:18:23 > 0:18:27We try to do better tourism.
0:18:36 > 0:18:38Although Corsica is embracing tourism,
0:18:38 > 0:18:40the islanders are also keen to preserve
0:18:40 > 0:18:43this idyllic landscape.
0:18:43 > 0:18:45So, along most of the coastline,
0:18:45 > 0:18:49no new development is allowed within 100 metres of the sea.
0:18:51 > 0:18:54And that respect for the environment
0:18:54 > 0:18:59means that much of Corsica is really unspoiled.
0:18:59 > 0:19:01Back on the trail of our Corsican food trinity,
0:19:01 > 0:19:04we're heading inland to the Natural Park,
0:19:04 > 0:19:06another protected area.
0:19:06 > 0:19:09We're surrounded by a vast forest
0:19:09 > 0:19:11and are going to start
0:19:11 > 0:19:14digging into that chestnut malarkey, but not just yet,
0:19:14 > 0:19:17because there's another meat treat we've heard about.
0:19:17 > 0:19:21Yes, we're off to meet a world-class charcuterie producer
0:19:21 > 0:19:24and apparently one of Corsica's youngest entrepreneurs.
0:19:39 > 0:19:45Laurent Henry raises pigs on the high Coscione plateau,
0:19:45 > 0:19:50one of the most dramatic landscapes in Corsica.
0:19:50 > 0:19:52Steeped in his family's farming tradition,
0:19:52 > 0:19:56he uses a tried-and-tested free-range approach.
0:19:56 > 0:19:59Laurent has decided to go for quality over quantity
0:19:59 > 0:20:03and his gourmet charcuterie business is a runaway success.
0:20:03 > 0:20:06He only rears around 200 pigs a year
0:20:06 > 0:20:08and cures the meat himself.
0:20:08 > 0:20:11His artisan hams and sausages are in such high demand
0:20:11 > 0:20:15that you've got to be on the ball just to get your hands on them.
0:20:15 > 0:20:17What? Well, let's hope he's kept a few to one side
0:20:17 > 0:20:20for us, dude. I don't do talking without tasting.
0:20:20 > 0:20:22Bienvenue en Corse. Oui! Fantastique!
0:20:22 > 0:20:25Oui, je vais vous amener sur mon exploitation
0:20:25 > 0:20:27et comme ca vous verrez mes cochons.
0:20:27 > 0:20:29We can go up the hill and have a look at his pigs.
0:20:29 > 0:20:32- Marvellous. - Oui. C'est fantastique.
0:20:32 > 0:20:34- Merci.- Brilliant.
0:20:34 > 0:20:36Flipping 'eck. Where have they come from?
0:20:36 > 0:20:37Ho!
0:20:41 > 0:20:43Hee-hee-hee!
0:20:43 > 0:20:45Ho!
0:20:45 > 0:20:47Free-range pork.
0:20:52 > 0:20:53Ho!
0:20:53 > 0:20:58Is it me, or can all these islanders talk to the animals?
0:20:58 > 0:21:00Dr Dolittle must have been a Corsican.
0:21:00 > 0:21:02They love it, don't they?
0:21:10 > 0:21:12Laurent tells us that he started making charcuterie
0:21:12 > 0:21:17as a child, but that life on the plateau isn't easy.
0:21:17 > 0:21:19Living this way, it can't be very easy for you,
0:21:19 > 0:21:20especially during the winter.
0:21:33 > 0:21:35And there's another challenge for producers.
0:21:35 > 0:21:38Customers aren't on your doorstep up here,
0:21:38 > 0:21:40so you have to create something exceptional
0:21:40 > 0:21:44that people will seek out, and that's what Laurent does.
0:21:44 > 0:21:49But this is like the original pork from Corsica.
0:21:49 > 0:21:50So this is a particular breed to Corsica?
0:21:50 > 0:21:54Yeah, much like the tiger cow was. It's Corsican.
0:21:54 > 0:21:57But what I'm impressed with, it's the husbandry.
0:21:57 > 0:22:00Well, there kind of doesn't seem to be much husbandry.
0:22:00 > 0:22:02It's just the best things that the countryside
0:22:02 > 0:22:04has to offer.
0:22:04 > 0:22:07In this case, the mighty chestnut.
0:22:07 > 0:22:09Backbone of Corsican cuisine.
0:22:09 > 0:22:12And here we are surrounded by them.
0:22:16 > 0:22:19In October, Laurent brings his pigs to the forest
0:22:19 > 0:22:22to fatten them up on chestnuts.
0:22:22 > 0:22:25And it's the chestnuts that give the meat
0:22:25 > 0:22:31its unique taste as well as a distinctive marbling of fat.
0:22:31 > 0:22:34These forests may have been imposed on the island
0:22:34 > 0:22:37by the Genoese, but chestnuts have fed man and beast
0:22:37 > 0:22:40ever since.
0:22:40 > 0:22:43I think we're getting it, mate, the importance of chestnuts
0:22:43 > 0:22:44throughout Corsica.
0:22:44 > 0:22:47You know, chestnuts feed the pigs, the pigs feed us.
0:22:47 > 0:22:48Perfect.
0:22:51 > 0:22:54Charcuterie has always been very important here.
0:22:54 > 0:22:57Without electricity or refrigeration,
0:22:57 > 0:23:00salting, smoking and air-drying meat was the only way
0:23:00 > 0:23:02that the people in the mountain villages
0:23:02 > 0:23:04could preserve their food.
0:23:09 > 0:23:12Laurent has laid out his meat in the shape of a pig
0:23:12 > 0:23:15to show us how everything is used.
0:23:15 > 0:23:18- Now, why is the paprika on? - Paprika?
0:23:26 > 0:23:29From head to toe, each part of the pig
0:23:29 > 0:23:31is turned into a specific delicacy.
0:23:34 > 0:23:36The fillet. A-ha.
0:23:37 > 0:23:39The lonzu, the fillet.
0:23:41 > 0:23:42I must say, that this...
0:23:42 > 0:23:45I've had this in Corsica before and it is just beautiful.
0:23:45 > 0:23:47Et ca, figatelli.
0:23:47 > 0:23:49Figatelli. I know I've gone on record as saying
0:23:49 > 0:23:51that this is my favourite sausage.
0:23:51 > 0:23:53I have to confess, it is.
0:23:56 > 0:23:58- BOTH:- Oui.
0:23:58 > 0:23:59Phwoar!
0:24:00 > 0:24:02Deux ans.
0:24:02 > 0:24:05Two years. So it's hung for two years.
0:24:05 > 0:24:07Hanging times vary, depending on the weight of each product
0:24:07 > 0:24:10and the depth of flavour you want.
0:24:10 > 0:24:11Three to six months
0:24:11 > 0:24:14for the salami, figatelli and fillet,
0:24:14 > 0:24:17and up to two years for the ham.
0:24:17 > 0:24:21This is proper slow-made food, full of care,
0:24:21 > 0:24:23attention and love at every stage.
0:24:29 > 0:24:31But there's no such thing as a free lunch -
0:24:31 > 0:24:33or dinner, in this case.
0:24:33 > 0:24:35To work, my friend!
0:24:35 > 0:24:37At this stage, I'll do anything.
0:24:37 > 0:24:39We're helping Laurent and his wife Antoinette
0:24:39 > 0:24:41make a hearty Corsican soup
0:24:41 > 0:24:43and a traditional chestnut cake.
0:24:43 > 0:24:46The soup couldn't be any more home-made,
0:24:46 > 0:24:48with vegetables from their garden.
0:24:49 > 0:24:52And a leftover ham bone from Laurent's pigs.
0:24:52 > 0:24:54There's no waste here.
0:24:54 > 0:24:56As we've see time and time again,
0:24:56 > 0:24:59it's simplicity that's the key.
0:25:02 > 0:25:03The cake is simple, too.
0:25:03 > 0:25:07Just eggs, sugar, double cream, vegetable oil
0:25:07 > 0:25:10and, of course, the quintessential chestnut flour.
0:25:12 > 0:25:15And, by the way, as well as being full of vitamins E and C,
0:25:15 > 0:25:18chestnut flour is gluten-free.
0:25:18 > 0:25:19- Voila.- Voila!
0:25:19 > 0:25:21Quel temps, Antoniette?
0:25:21 > 0:25:23Trente-cinque a quarante minutes.
0:25:23 > 0:25:26Between 35 and 40 minutes in a moderate oven.
0:25:26 > 0:25:27Satisfaction guaranteed.
0:25:30 > 0:25:33There's a large dining table
0:25:33 > 0:25:36at the heart of every Corsican home.
0:25:36 > 0:25:38And, tonight, we're lucky enough
0:25:38 > 0:25:41to be joining Laurent's family and friends for dinner.
0:25:43 > 0:25:44Merci, Laurent.
0:25:45 > 0:25:47Dude, it's fantastic.
0:25:47 > 0:25:50Pork from the mountain, vegetables from the garden.
0:25:50 > 0:25:52It's the terre...
0:25:54 > 0:25:55C'est bon?
0:25:55 > 0:25:57Mmm! C'est tres bon!
0:25:57 > 0:25:59Super.
0:26:00 > 0:26:03- Maybe?- Oui, super delicious.
0:26:06 > 0:26:09And, now, what we've been waiting for all day.
0:26:09 > 0:26:12This is the bit I've been looking forward to, Si.
0:26:12 > 0:26:13The ham.
0:26:13 > 0:26:15You know, it's like the pata negra.
0:26:15 > 0:26:18It's the pig fed on chestnuts.
0:26:19 > 0:26:20What do you reckon?
0:26:22 > 0:26:24J'avais un jambon-gasm.
0:26:24 > 0:26:26It's that good.
0:26:26 > 0:26:29Now even I can translate that one.
0:26:29 > 0:26:30Ca va? C'est bon?
0:26:30 > 0:26:31- Oh, c'est...- Oh!- Incredible.
0:26:34 > 0:26:36- Vive la cochon.- Salute!
0:26:36 > 0:26:39- A sante.- Salud. A sante.
0:26:39 > 0:26:43For dessert, it's Antoinette's traditional chestnut cake.
0:26:44 > 0:26:46That's such a good, simple cake.
0:26:46 > 0:26:50Now I think we all know, in the UK, what to do
0:26:50 > 0:26:53with that bag of chestnut flour that we've looked at on the shelves
0:26:53 > 0:26:54and wondered what it's for.
0:26:54 > 0:26:56It's to make this.
0:26:56 > 0:26:59It turns out that they love a good sing-song here
0:26:59 > 0:27:02and no Corsican evening would be complete without one.
0:27:04 > 0:27:08THEY SING
0:27:14 > 0:27:17Laurent's friends are singing in their native Corsican,
0:27:17 > 0:27:19keeping alive the language and the culture.
0:27:23 > 0:27:25OTHERS JOIN IN
0:27:35 > 0:27:37The wine, the pork, the music,
0:27:37 > 0:27:38the tradition.
0:27:38 > 0:27:41It's life - and what a life, Kingy.
0:27:41 > 0:27:43- What a life, dude.- And how lucky we are to share it.
0:27:43 > 0:27:46- Yeah.- C'est bonne chance pour...
0:27:46 > 0:27:47ici ce soir.
0:27:47 > 0:27:49Merci beaucoup.
0:27:51 > 0:27:54What an evening. Incredible food, lovely people
0:27:54 > 0:27:56and singing.
0:27:58 > 0:28:01Yes, the mother tongue seems here to stay.
0:28:01 > 0:28:03Even the road signs are in two languages.
0:28:03 > 0:28:06Though they've suffered a bit of wear and tear...
0:28:06 > 0:28:08..that's another story.
0:28:09 > 0:28:13Independence is never far from the political debate here,
0:28:13 > 0:28:17but Corsicans are dealing with it in their own, unique way.
0:28:21 > 0:28:23Well, I can't get enough of this place.
0:28:25 > 0:28:27This is awesome.
0:28:30 > 0:28:32Rocky, hilly, windy,
0:28:32 > 0:28:34the perfect place to cook breakfast.
0:28:39 > 0:28:41- Pig's face! - SNORTS
0:28:41 > 0:28:43Well, it's pig's cheek. It's been hung,
0:28:43 > 0:28:45and it's some of Laurent's finest. We're very lucky.
0:28:45 > 0:28:47It's actually half a pig's face.
0:28:47 > 0:28:50Yep. Because two pigs' face would be a two-faced pig.
0:28:50 > 0:28:52We don't want no two-paced figs in this village.
0:28:52 > 0:28:54THEY MAKE SOUND OF GUNSHOTS
0:28:54 > 0:28:55- Nope.- Chucky eggs.
0:28:55 > 0:28:57Well, eggs is eggs, isn't it? You know what I mean?
0:28:57 > 0:29:00But the mainstay, your carbohydrate,
0:29:00 > 0:29:03- ain't porridge, ain't toast.- No.
0:29:03 > 0:29:05It's chestnut polenta.
0:29:05 > 0:29:07Or, as they say in Corsican, pulenda.
0:29:07 > 0:29:09Pulenda.
0:29:09 > 0:29:12Now, polenta with a T, as you know it, is commonly made
0:29:12 > 0:29:13with cornflour.
0:29:13 > 0:29:16But here it's spelled pulenda with a D.
0:29:16 > 0:29:21And it's made of, guess what, the mighty chestnut flour.
0:29:21 > 0:29:24Now, you have to sieve this in small quantities
0:29:24 > 0:29:27into the pan. They say this is a man's job,
0:29:27 > 0:29:30which is why Kingy is doing it, hello!
0:29:30 > 0:29:33A pinch of salt goes into the water
0:29:33 > 0:29:36and then that classic Mediterranean flavour, thyme.
0:29:36 > 0:29:37See the lumps there?
0:29:37 > 0:29:40Next, gently sieve the flour into the boiling water.
0:29:42 > 0:29:44Can you manage to get some in the pan?
0:29:44 > 0:29:45- It is in the pan. - Look at the state of it!
0:29:45 > 0:29:47- Keep stirring!- I am...
0:29:47 > 0:29:49What do you think I'm doing?
0:29:49 > 0:29:52- Just let me get the flour in! - I cannot...
0:29:52 > 0:29:54- Stir.- It's going lumpy.
0:29:54 > 0:29:55It shouldn't be lumpy!
0:29:57 > 0:29:59Get me sunglasses out of me hair!
0:30:01 > 0:30:03It's hard work, this.
0:30:03 > 0:30:04They're stuck.
0:30:04 > 0:30:07# Chestnuts roasting on an open fire
0:30:07 > 0:30:09# Jack Frost stirring like a...
0:30:10 > 0:30:11You can smell the chestnuts.
0:30:11 > 0:30:13It's the fruit of the mountains.
0:30:13 > 0:30:15We'll be smelling your chestnuts if we get blow-back
0:30:15 > 0:30:18on this gas hob. Right, we're there.
0:30:18 > 0:30:19Brilliant.
0:30:19 > 0:30:21We're going to put the pulenda onto the rock
0:30:21 > 0:30:24just to cool down. As it cools, it'll go quite solid.
0:30:24 > 0:30:26The rest is easy.
0:30:26 > 0:30:28Fry the sliced pig cheek and the eggs
0:30:28 > 0:30:30as you would do at home.
0:30:30 > 0:30:33You could use streaky bacon or even smoked tofu
0:30:33 > 0:30:34if you're a vegetarian.
0:30:34 > 0:30:37- It looks...- Beautiful.
0:30:37 > 0:30:38..fantastic.
0:30:38 > 0:30:41After a few minutes, the pulenda has set.
0:30:41 > 0:30:44Just cut it into a few slices and plate it up.
0:30:44 > 0:30:47I suppose one looks at it as a kind of vegetable sausage.
0:30:47 > 0:30:48Handy.
0:30:48 > 0:30:50Look at this.
0:30:51 > 0:30:53That is great, isn't it?
0:30:53 > 0:30:55That pig's cheek is so crispy.
0:30:55 > 0:30:57Try it with the chestnuts.
0:31:00 > 0:31:04It's fantastic. The chestnut pulenda...
0:31:04 > 0:31:06- It's sweet, Dave.- It is.
0:31:06 > 0:31:08- So good. - It tastes like chestnuts.
0:31:08 > 0:31:11The fat on Laurent's pig's cheeks,
0:31:11 > 0:31:13it's gone crispy and lovely.
0:31:13 > 0:31:15And with the chestnut pulenda, it's lovely,
0:31:15 > 0:31:18and an egg on the top. It's not too shabby at all.
0:31:18 > 0:31:22And by the way, how many kitchens have a view like that?
0:31:24 > 0:31:28See? See? We bring you to some good places, don't we?
0:31:28 > 0:31:30Oh, yes.
0:31:30 > 0:31:33Ah, I could soak that view up all day,
0:31:33 > 0:31:34but we need to press on,
0:31:34 > 0:31:37leaving the mountains and heading to the coast.
0:31:39 > 0:31:41Our next stop is going to blow your mind, Kingy.
0:31:41 > 0:31:45A whole island built out of one of your favorite foods.
0:31:45 > 0:31:49An island? Made of steak and kidney pie?
0:31:49 > 0:31:52No, you silly turnip! Oysters!
0:31:52 > 0:31:56- Bienvenue. Bonjour. - Bonjour, Pierre.
0:31:56 > 0:31:57Je m'appelle Simon.
0:31:57 > 0:31:59Vous allez venir avec nous?
0:32:01 > 0:32:03Oui, tres bon jour.
0:32:03 > 0:32:05- Fantastic.- Oui, oui, oui.
0:32:05 > 0:32:10This is the Etang de Diane, a large saltwater bay
0:32:10 > 0:32:13where they cultivate oysters and mussels.
0:32:13 > 0:32:17Pierre took over his dad's business 12 years ago.
0:32:17 > 0:32:19Oysters here grow nearly four times as fast
0:32:19 > 0:32:21as those from the Atlantic.
0:32:21 > 0:32:24And that's due to the unique qualities of the water.
0:32:31 > 0:32:33You know, I knew they grew mussels on ropes,
0:32:33 > 0:32:35but I've never seen oysters on ropes.
0:32:35 > 0:32:37They're like little metal baskets, aren't they?
0:32:37 > 0:32:39Yeah, I've never seen that before. Absolutely amazing.
0:32:39 > 0:32:42So they've gone from seed oysters to that in six months.
0:32:44 > 0:32:46Oh, that's impressive.
0:32:46 > 0:32:48But Pierre's family were not the first
0:32:48 > 0:32:50to cultivate oysters in this bay.
0:32:50 > 0:32:53Over 2,000 years ago, the Romans set up
0:32:53 > 0:32:56a gigantic oyster fishery here and exported oysters
0:32:56 > 0:32:58all over the empire.
0:33:01 > 0:33:03The Romans, rather than shipping out the oysters
0:33:03 > 0:33:05- in the shells...- Yeah?
0:33:05 > 0:33:06- ..they would shuck them...- Yeah.
0:33:06 > 0:33:08..put the meat in an amphora, keep them in that,
0:33:08 > 0:33:10discard the shells.
0:33:10 > 0:33:13To preserve the oysters during shipping,
0:33:13 > 0:33:15they were kept in salt water and honey.
0:33:15 > 0:33:19There was that many oysters farmed and produced here
0:33:19 > 0:33:21that the shells produced an island.
0:33:21 > 0:33:24Now, an island made of oyster shells?
0:33:24 > 0:33:26That's not something you see every day, is it?
0:33:26 > 0:33:28It's amazing!
0:33:30 > 0:33:32Oyster shell island.
0:33:32 > 0:33:34I can't believe I'm walking on oyster shells.
0:33:37 > 0:33:39It's like walking on eggshells without the eggs.
0:33:39 > 0:33:44Kind of more oysters, if you know what I mean.
0:33:44 > 0:33:47- Look at all those, dude. - Yeah. It's an oyster tip.
0:33:47 > 0:33:48- GUIDE:- Partout.
0:33:48 > 0:33:50- Partout? - Look at those, Si.
0:33:50 > 0:33:54- Where? - The water, shallow water.
0:33:54 > 0:33:55That is incredible.
0:34:07 > 0:34:08Incredible.
0:34:08 > 0:34:13So, that hole was made when the Roman Empire was alive and well.
0:34:13 > 0:34:16So I am actually holding something 2,000 years old.
0:34:16 > 0:34:20Yeah, that could have been Julius Caesar's dinner.
0:34:20 > 0:34:23I love oysters! Let's make an island.
0:34:23 > 0:34:27I would help you, Kingy, but I'm allergic.
0:34:27 > 0:34:29Oh, not to worry, dude.
0:34:29 > 0:34:32There's a lovely recipe we can do with mussels instead
0:34:32 > 0:34:33and courgettes on the side.
0:34:36 > 0:34:39Luckily, Pierre's mussels look as splendid as his oysters.
0:34:47 > 0:34:49What are you doing?
0:34:49 > 0:34:50Muscles!
0:34:50 > 0:34:52Ha! That was good, that.
0:34:52 > 0:34:56But stuffed mussels. They still do stuffed mussels in Corsica.
0:34:56 > 0:34:58They're like a little bit of a 1970s thing.
0:34:58 > 0:35:00You can imagine at a dinner party, you know, you have
0:35:00 > 0:35:03your stuffed mussels, it's all lovely. But they're brilliant.
0:35:03 > 0:35:05They are. And what we're starting the recipe with
0:35:05 > 0:35:08is courgette gratin.
0:35:09 > 0:35:13- DAVE SINGS:- I had a good job but I left, left...
0:35:13 > 0:35:14Hey, hoo, hoo!
0:35:14 > 0:35:18Arrange the sliced courgettes tidily in the pan.
0:35:18 > 0:35:20Or not.
0:35:22 > 0:35:25Gently fry the courgettes in olive oil.
0:35:25 > 0:35:27Two big cloves of garlic. It is optional.
0:35:30 > 0:35:33Lovely. As we're sauteeing them off, I'm just going
0:35:33 > 0:35:36to put some salt in there just to draw
0:35:36 > 0:35:40that beautiful, beautiful sugars and colour out of the courgettes.
0:35:40 > 0:35:42Just going to strip some thyme.
0:35:42 > 0:35:45- Fresh basil.- And all that's happening is we're just building
0:35:45 > 0:35:48those lovely earthy flavours that complement
0:35:48 > 0:35:50the courgettes really well.
0:35:50 > 0:35:52Again, it's a really simple dish.
0:35:52 > 0:35:56We want them cooked but still a little bit al dente,
0:35:56 > 0:35:58because we're going to cook it, obviously, in the oven
0:35:58 > 0:36:01a little bit later on.
0:36:01 > 0:36:03Whilst the courgettes are cooking, I'm going to make,
0:36:03 > 0:36:05like, the, gratiny bit,
0:36:05 > 0:36:08which is creme fraiche, milk and flour.
0:36:08 > 0:36:10Chestnut flour?
0:36:10 > 0:36:13Nah, there is a time and place for chestnut flour,
0:36:13 > 0:36:16but this isn't it. Plain flour is perfect.
0:36:16 > 0:36:19The flour is a bit of a cheat, really. You don't need it.
0:36:19 > 0:36:21But it will stop the milk and the creme fraiche
0:36:21 > 0:36:25from splitting, so you don't have that horrible curdly bit.
0:36:25 > 0:36:27Creme fraiche.
0:36:29 > 0:36:31Some milk.
0:36:33 > 0:36:36About a teaspoon of flour.
0:36:36 > 0:36:38Once the courgettes are al dente, combine them with
0:36:38 > 0:36:41the cream and flour.
0:36:41 > 0:36:44And top it off with some mature Gruyere.
0:36:44 > 0:36:48The nutty flavour goes a treat with the creamy courgettes.
0:36:48 > 0:36:50And just pop this into a preheated oven,
0:36:50 > 0:36:52180 degrees Celsius,
0:36:52 > 0:36:54about 20 minutes to half an hour,
0:36:54 > 0:36:57depending on how reliable the oven is.
0:36:57 > 0:36:58All right, then?
0:37:03 > 0:37:07Now, add the star of the show, those lovely mussels.
0:37:07 > 0:37:10Fresh, salty and utterly Mediterranean.
0:37:10 > 0:37:14First, I'm bringing some white wine to the boil.
0:37:15 > 0:37:18Then we need some parsley.
0:37:18 > 0:37:21Once the wine is simmering, add the parsley and mussels.
0:37:23 > 0:37:26OK. Put the lid on. And let them steam
0:37:26 > 0:37:27in the beautiful white wine
0:37:27 > 0:37:29and the gorgeous parsley from the Mediterranean
0:37:29 > 0:37:31for four to five minutes.
0:37:31 > 0:37:34Which gives us just time to make the gratinee for the top.
0:37:34 > 0:37:35BOTH CHUCKLE
0:37:35 > 0:37:38For the gratinee, we're using breadcrumbs
0:37:38 > 0:37:41and two grated cloves of garlic.
0:37:41 > 0:37:43And a tablespoon of chopped tarragon.
0:37:43 > 0:37:46Its subtle hint of licorice will be perfect with
0:37:46 > 0:37:48the white wine.
0:37:48 > 0:37:50And some chopped basil.
0:37:50 > 0:37:52Can you put us a nice big glug of olive oil in there, Kingy?
0:37:52 > 0:37:55- Yes, no problem. - About three tablespoons.
0:37:55 > 0:37:58One, two, three.
0:37:58 > 0:38:01And now the basil goes in to join its friend, the tarragon.
0:38:01 > 0:38:03And now some cheese.
0:38:03 > 0:38:07I'm going to do a mixture of pecorino and Gruyere.
0:38:07 > 0:38:10These cheeses are quite salty,
0:38:10 > 0:38:13so I'm not putting in any extra seasoning.
0:38:15 > 0:38:18Look at those. Fantastic.
0:38:21 > 0:38:25I'm going to take the top shell off the mussel
0:38:25 > 0:38:26and leave them in their half-shells.
0:38:26 > 0:38:29It's a great dish to bring to the table.
0:38:29 > 0:38:30You know, a sharing dish.
0:38:30 > 0:38:32What we're going to do, just to keep the moisture
0:38:32 > 0:38:34in the next cooking process,
0:38:34 > 0:38:38is we're just going to put a little bit of moisture
0:38:38 > 0:38:41of the cooking juices back into the shells
0:38:41 > 0:38:45so it keeps the mussels nice and juicy.
0:38:45 > 0:38:49And, top tip, you can keep the leftover cooking juices
0:38:49 > 0:38:51in the fridge for a couple of days.
0:38:51 > 0:38:53It's delicious over pasta.
0:38:53 > 0:38:55And, of course, the little crumb mixture, the bread,
0:38:55 > 0:38:57is going to take up that juice as well.
0:38:59 > 0:39:02Five minutes in the oven and job's a good 'un.
0:39:04 > 0:39:08Perfect. Stuffed mussels.
0:39:08 > 0:39:10And a courgette gratin.
0:39:17 > 0:39:20Salut.
0:39:20 > 0:39:22Here's to Corsican etang.
0:39:25 > 0:39:26What?
0:39:28 > 0:39:30They're brilliant.
0:39:30 > 0:39:33I tell you what... I think...
0:39:33 > 0:39:36..Pierre would be quite proud of those.
0:39:36 > 0:39:37Pierre?
0:39:37 > 0:39:41Yeah, you know, the fellow we went fishing with.
0:39:41 > 0:39:42Oh, yes!
0:39:42 > 0:39:45I think both of them complement each other really well, actually.
0:39:45 > 0:39:47- Oh, yeah. - Really good, man.
0:39:47 > 0:39:49They're strong, forceful, they're beautiful.
0:39:49 > 0:39:52- Well, I'll drink to that. - I'll drink to Corsica.
0:39:52 > 0:39:53- Cheers.- To Corsica.
0:39:53 > 0:39:54Cheers.
0:40:04 > 0:40:06What a start to the day, Kingy.
0:40:06 > 0:40:08I love these mountain roads.
0:40:10 > 0:40:12Best riding ever.
0:40:18 > 0:40:20Watch out. Livestock alert!
0:40:29 > 0:40:33MUSIC: I Feel Free by Cream
0:40:45 > 0:40:48Si, remember the Corsican food trinity?
0:40:48 > 0:40:52Meat, cheese and chestnuts. Heaven on a plate.
0:40:52 > 0:40:54I don't know about you, Kingy,
0:40:54 > 0:40:56but I think we've done meat justice, haven't we?
0:40:56 > 0:40:57Definitely.
0:40:57 > 0:41:00The chestnuts, you've got pudding, cake, flour,
0:41:00 > 0:41:04you've got your substantials. There's one thing missing.
0:41:04 > 0:41:07- Cheese. - Cheese, Gromit!
0:41:09 > 0:41:12Running a business from a remote village isn't easy.
0:41:12 > 0:41:15But if what you make is good enough,
0:41:15 > 0:41:19customers will jump through hoops to get their hands on it.
0:41:19 > 0:41:21- Bonjour. Karin?- Oui, Karin.
0:41:21 > 0:41:23- Je m'appelle David.- Enchantee.
0:41:23 > 0:41:24Bonjour, Karin.
0:41:24 > 0:41:28And it's a legendary product that's brought us here.
0:41:28 > 0:41:31Si, are we auditioning for a third Hairy Biker?
0:41:31 > 0:41:34La barbe magnifique!
0:41:34 > 0:41:36MAN LAUGHS
0:41:36 > 0:41:37One day!
0:41:37 > 0:41:40Karin runs a family cheese-making business,
0:41:40 > 0:41:42producing a range of cheeses
0:41:42 > 0:41:44including a Corsican favorite, brocciu,
0:41:44 > 0:41:47and has a herd of around 300 goats
0:41:47 > 0:41:50who roam freely around the village.
0:41:50 > 0:41:53Still milked by hand, they provide enough milk
0:41:53 > 0:41:56for the small-scale production of artisan cheeses,
0:41:56 > 0:41:58and Karin can hardly keep up with the demand.
0:42:02 > 0:42:03Oui.
0:42:03 > 0:42:06Karin is showing us how to make two types of cheese.
0:42:06 > 0:42:08Firstly, cottage cheese.
0:42:08 > 0:42:11You can eat it straight away or let it mature,
0:42:11 > 0:42:15which strengthens the flavour and changes the texture.
0:42:23 > 0:42:24- SI AND DAVE:- Ah!
0:42:31 > 0:42:34Rennet contains an enzyme that acts as
0:42:34 > 0:42:36a catalyst to curdle the milk.
0:42:36 > 0:42:38You can buy the rennet.
0:42:38 > 0:42:40You could do this at home quite easily.
0:42:40 > 0:42:42Once the rennet has done its job,
0:42:42 > 0:42:45the mixture separates into thick curds and runny whey.
0:42:45 > 0:42:49The curds make good old-fashioned cottage cheese.
0:42:49 > 0:42:51Really, we've got the whey here
0:42:51 > 0:42:54- and we're sieving it off.- Yeah.
0:42:54 > 0:42:55Nothing goes to waste here.
0:42:55 > 0:42:57The whey will be used later on.
0:42:57 > 0:43:00The freshly made cheese is tempting
0:43:00 > 0:43:03but I generally prefer something stronger.
0:43:03 > 0:43:04This is amazing.
0:43:04 > 0:43:06Karin is going to show us
0:43:06 > 0:43:08how to make another soft cheese,
0:43:08 > 0:43:10using the whey this time.
0:43:10 > 0:43:13It's brocciu, or ricotta as we know it.
0:43:13 > 0:43:15So this is the whey. What you're doing is skimming out
0:43:15 > 0:43:17- the little bits of cheese.- Yes.
0:43:21 > 0:43:25The key to this cheese appears to be elbow grease.
0:43:25 > 0:43:28Right, that's enough. I'm not stirring any more.
0:43:28 > 0:43:31I stirred the polenta or pul...
0:43:31 > 0:43:34- Keep stirring! - You stir the flaming thing!
0:43:34 > 0:43:36Fine. I'm stronger anyway!
0:43:39 > 0:43:42First, the whey is warmed to 35 degrees Celsius.
0:43:42 > 0:43:45Then Karin's husband David adds some salted milk.
0:43:45 > 0:43:48This improves the creaminess of the brocciu.
0:43:50 > 0:43:52Carry on, Mr Myers!
0:43:52 > 0:43:54The mixture needs to reach 85 degrees
0:43:54 > 0:43:56for the cheese to start forming.
0:43:56 > 0:43:57Shut your face, you!
0:43:57 > 0:44:00While you do that, Karin is showing us
0:44:00 > 0:44:03how to make some migliaccioli.
0:44:03 > 0:44:06You can't expect us to sit around watching you
0:44:06 > 0:44:08stir a bucket of cheese, dude!
0:44:08 > 0:44:10Good. I'll have earned a snack!
0:44:10 > 0:44:14Migliaccioli is a local cottage cheese pancake
0:44:14 > 0:44:17made with flour, salt and yeast.
0:44:20 > 0:44:22It also has water to make it runny,
0:44:22 > 0:44:25and a couple of eggs to bind everything together.
0:44:25 > 0:44:27Nearly getting there. I'm soixante-dix.
0:44:27 > 0:44:29Time for the star of the show,
0:44:29 > 0:44:31our freshly set cottage cheese.
0:44:34 > 0:44:36With the cheese mixed into the batter,
0:44:36 > 0:44:38Karin is separating it into two batches.
0:44:38 > 0:44:41One will be plain and the other will have
0:44:41 > 0:44:44wild mint to give it a local twist.
0:44:48 > 0:44:49OK.
0:44:49 > 0:44:51We're nearly there. We still haven't got cheese yet.
0:44:55 > 0:44:56At last!
0:44:56 > 0:44:59The fruits of my labour become evident
0:44:59 > 0:45:00as the cheese begins to form.
0:45:00 > 0:45:03I think we've got cheese here. Karin? You see?
0:45:04 > 0:45:06C'est bon.
0:45:06 > 0:45:09Hmm, the cheese tray looks like
0:45:09 > 0:45:11it may have had a previous life.
0:45:11 > 0:45:13We won't tell anybody, David!
0:45:13 > 0:45:14KARIN CHUCKLES
0:45:14 > 0:45:18David... Je ne parler pas... la police.
0:45:21 > 0:45:22Oui. C'est separe.
0:45:24 > 0:45:25Ah.
0:45:25 > 0:45:27- Ah, now.- Voila.
0:45:27 > 0:45:29- So this is it.- It's precious.
0:45:29 > 0:45:30Tout doucement.
0:45:43 > 0:45:47Mate, this is going to be superb.
0:45:47 > 0:45:49Well, you know, we've cooked in some kitchens in the world,
0:45:49 > 0:45:53but I think Karin's has to be about the most dramatic.
0:45:54 > 0:45:55Seeing a man like that,
0:45:55 > 0:45:58you can't help having beard envy, can you?
0:46:01 > 0:46:04I'm done. I've scooped up all my brocciu.
0:46:04 > 0:46:07And we've finished making our migliaccioli.
0:46:07 > 0:46:10Smells amazing, and the ingredients couldn't be fresher.
0:46:14 > 0:46:16- Merci. Do you want a half? - Yeah, let's have half.
0:46:16 > 0:46:19- So this is... - This is the one without mint.
0:46:19 > 0:46:20- Natural. - Yeah, natural.
0:46:20 > 0:46:21Naturel, oui.
0:46:23 > 0:46:25It's like a...
0:46:25 > 0:46:27delicately goat's cheese-filled crumpet.
0:46:27 > 0:46:31- They are delicious. - They are delicious.
0:46:31 > 0:46:35And again, we saw what went in it. It's simple.
0:46:35 > 0:46:37- These are the ones with mint. - Yeah.
0:46:37 > 0:46:39Oh, Mr King, you spoil me.
0:46:41 > 0:46:43Wow!
0:46:46 > 0:46:48- C'est bon? - Oui! Oui, j'adore.
0:46:50 > 0:46:52Oh, yeah. Mm!
0:46:52 > 0:46:55Because the mint makes it somehow slightly sweeter
0:46:55 > 0:46:57- than the natural ones.- Mm-hm.
0:46:57 > 0:46:59Wow.
0:46:59 > 0:47:01Cor, I bet these are good cold with honey.
0:47:01 > 0:47:04It'd work, wouldn't it?
0:47:04 > 0:47:08These are lovely. Merci. Merci beaucoup.
0:47:08 > 0:47:10There is no doubt, happy goats give great milk
0:47:10 > 0:47:12and great milk makes awesome cheese.
0:47:14 > 0:47:16That was incredible.
0:47:16 > 0:47:18And even better, Kingy,
0:47:18 > 0:47:21Karin has given me my brocciu to take away.
0:47:21 > 0:47:24Corsica has done us proud yet again.
0:47:24 > 0:47:28Beautiful food, made with real love and dedication.
0:47:28 > 0:47:31Yeah. And I know exactly what we can cook with it
0:47:31 > 0:47:33to do it justice.
0:47:33 > 0:47:34Storzapretti,
0:47:34 > 0:47:37or cheese quenelles in a rich tomato sauce.
0:47:37 > 0:47:39The dish is called "stuff the priest".
0:47:39 > 0:47:42This is a classic Corsican dish,
0:47:42 > 0:47:46which roughly translated means "stuff the priest".
0:47:46 > 0:47:49Not like stuff the priest but as in, like, fill him up.
0:47:49 > 0:47:51It's a great vegetarian dish, but in Corsica you serve it
0:47:51 > 0:47:56with charcuterie or, as we are, figatelli on the side.
0:47:56 > 0:47:59Figatelli, the classic Corsican sausage.
0:47:59 > 0:48:03# I swear thee allegiance to the figatelli
0:48:03 > 0:48:06# I love the way it sits in Fill up me belly! #
0:48:06 > 0:48:09- For this, I have my brocciu. - Brocciu!
0:48:09 > 0:48:10At home, you could use ricotta.
0:48:10 > 0:48:13Ricotta or brocciu, it's important to drain off
0:48:13 > 0:48:16any excess liquid before you start.
0:48:16 > 0:48:18OK, so I've got some beautiful chard here,
0:48:18 > 0:48:20and what we're going to do is
0:48:20 > 0:48:21we're going to take the stalks out.
0:48:21 > 0:48:24I need some basil now. I'll just go across to the basil.
0:48:24 > 0:48:26Right, all I'm doing, right,
0:48:26 > 0:48:29I just want to blanch this off for literally 30 seconds,
0:48:29 > 0:48:31and then I am going to plunge it into cold water
0:48:31 > 0:48:33to stop it cooking.
0:48:33 > 0:48:36So all we need to do, I've just rolled it up in a big ball.
0:48:38 > 0:48:41And just roughly cut it first.
0:48:41 > 0:48:44Just literally 30 seconds, it doesn't take any longer.
0:48:47 > 0:48:50For the quenelles, add one egg to the cheese.
0:48:50 > 0:48:52Some mint.
0:48:52 > 0:48:53Some breadcrumbs.
0:48:53 > 0:48:56About 50g. Just any old stale breadcrumbs.
0:48:58 > 0:49:00And about 50g of pecorino.
0:49:01 > 0:49:03Now, while Dave is doing the pecorino,
0:49:03 > 0:49:06what I'm going to do is I'm going to take the chard...
0:49:08 > 0:49:12..and I need to drain all the water out of it.
0:49:12 > 0:49:15So we're going to do that with the aid of a tea towel...
0:49:16 > 0:49:18..in the Mediterranean sun.
0:49:18 > 0:49:22No, not at me, you fool! No!
0:49:22 > 0:49:25See, look at all this moisture.
0:49:25 > 0:49:28Chop the Swiss chard extremely finely
0:49:28 > 0:49:30and add it to the rest of the ingredients.
0:49:30 > 0:49:33Now, we need to put this in the fridge for about an hour
0:49:33 > 0:49:35to chill down so that we can make the quenelles,
0:49:35 > 0:49:37or you can make balls or dumplings, whatever you fancy.
0:49:37 > 0:49:39Whatever you fancy, yeah.
0:49:39 > 0:49:42The secondy component to this dish is a tomato sauce.
0:49:42 > 0:49:45What we've done is we've roasted off some red peppers,
0:49:45 > 0:49:48and we're going to chop that very finely indeedy.
0:49:48 > 0:49:51Along with one big onion.
0:49:51 > 0:49:53Now, these want to sweat down.
0:49:54 > 0:49:55For about ten minutes.
0:49:55 > 0:49:57With the peppers.
0:49:59 > 0:50:01I'm just going to grate a couple of fat cloves of garlic
0:50:01 > 0:50:03into the mix. Ho-ho!
0:50:06 > 0:50:08And now it's time for the red wine.
0:50:08 > 0:50:09Any good big red wine will do.
0:50:13 > 0:50:15What we're going to do is reduce this by half
0:50:15 > 0:50:17to pull all those flavours together and intensify it.
0:50:17 > 0:50:19It's going to be beautiful.
0:50:19 > 0:50:22And to give him even more flavour, the bouquet garni.
0:50:22 > 0:50:23It is a bit of a trilogy, this.
0:50:23 > 0:50:26We've got the bay, the rosemary and the thyme.
0:50:26 > 0:50:28Just pop that in.
0:50:28 > 0:50:31But it wouldn't be a tomato sauce without, yes, tomatoes.
0:50:31 > 0:50:35So we're using a tin of skinned plum tomatoes.
0:50:35 > 0:50:37Very good for you, tinned tomatoes, as well, aren't they?
0:50:37 > 0:50:41They're full of antioxidants and vitamins and good things.
0:50:41 > 0:50:45- Right. Straight in? - Straight in, dude.
0:50:45 > 0:50:50Now, we make our brocciu and chard dumplings, or quenelles,
0:50:50 > 0:50:53whilst that sauce just simmers nicely in the background.
0:50:53 > 0:50:54- Perfect, dude.- Perfect.
0:50:54 > 0:50:57Now, on this tray I've got some baking sheet
0:50:57 > 0:50:59and a lot of semolina.
0:50:59 > 0:51:03And as we quenelle, we'll drop them onto the semolina.
0:51:03 > 0:51:07In theory, it just won't stick and it will be lovely
0:51:07 > 0:51:09and we can toss them in the semolina a little bit.
0:51:12 > 0:51:16Kingy, you're king of the quenelles. What a pro!
0:51:17 > 0:51:20These are surprisingly filling.
0:51:20 > 0:51:22You know, the brocciu, the cheese,
0:51:22 > 0:51:24I can see why they call it "stuff a priest",
0:51:24 > 0:51:25you know, fill him up,
0:51:25 > 0:51:28because they are very, very filling.
0:51:28 > 0:51:30Carefully pop the quenelles in simmering water
0:51:30 > 0:51:34for a couple of minutes, or until they float.
0:51:34 > 0:51:36They're just going...
0:51:36 > 0:51:38"Take me to the sauce! Take me to the sauce!"
0:51:40 > 0:51:42I'm putting half the tomato sauce
0:51:42 > 0:51:46into an ovenproof dish, and the quenelles will sit on top.
0:51:46 > 0:51:48Superb.
0:51:51 > 0:51:53Beautiful.
0:51:53 > 0:51:55What we do, we take the rest of the tomato sauce,
0:51:55 > 0:51:58because, don't forget, we only used half,
0:51:58 > 0:52:00and we just...
0:52:00 > 0:52:04..put it...over...
0:52:06 > 0:52:09..just nice, so you can see them.
0:52:09 > 0:52:11Sprinkle Gruyere cheese on top
0:52:11 > 0:52:13and bake for 20 to 30 minutes.
0:52:20 > 0:52:22And there you have it. Baked brocciu quenelles
0:52:22 > 0:52:27in tomato sauce with figatelli sausage.
0:52:27 > 0:52:28Full of Mediterranean flavour.
0:52:28 > 0:52:30It's like full of sunshine. Great.
0:52:30 > 0:52:32But with the storzapretti,
0:52:32 > 0:52:34you've got the fresh basil and the mint,
0:52:34 > 0:52:35and to me that really comes through.
0:52:35 > 0:52:39It does. Also, it's just deeply savoury and green.
0:52:39 > 0:52:41- Mm.- With the chard as well.
0:52:41 > 0:52:43Do you know, I think we've done justice to Karin's cheese,
0:52:43 > 0:52:47and, of course, Laurent's figatelli speaks for itself.
0:52:47 > 0:52:49- It does. - Just really fine charcuterie.
0:52:56 > 0:52:59We are coming to the end of our time in Corsica,
0:52:59 > 0:53:02and I for one will be leaving with a really heavy heart.
0:53:02 > 0:53:04I know island living isn't easy,
0:53:04 > 0:53:08but I can see why people stay here.
0:53:08 > 0:53:12And the products they make are simply outstanding.
0:53:12 > 0:53:14We've been to some pretty isolated places,
0:53:14 > 0:53:16but it wasn't always like this.
0:53:16 > 0:53:20And, tonight, we are staying in one of the growing number of rural B&Bs
0:53:20 > 0:53:23that are springing up to create opportunities
0:53:23 > 0:53:25in the old villages.
0:53:26 > 0:53:29This one's Tevola Towers
0:53:29 > 0:53:32in the tiny hilltop village of Carcheto.
0:53:32 > 0:53:34Bonjour, madame, monsieur.
0:53:36 > 0:53:37Bonjour. Danielle?
0:53:37 > 0:53:39THEY ALL GREET EACH OTHER
0:53:39 > 0:53:41It is a great pleasure.
0:53:46 > 0:53:49The B&B owner, Jean Claude, is an author
0:53:49 > 0:53:52but spends his spare time saving old buildings in his village.
0:53:52 > 0:53:56Something he's been doing for over 50 years.
0:54:13 > 0:54:17Jean Claude began his restoration when he was 19 years old,
0:54:17 > 0:54:19with his first pay cheque.
0:54:22 > 0:54:24At first, people thought he was mad,
0:54:24 > 0:54:26but his perseverance paid off
0:54:26 > 0:54:32and now other people are buying and restoring houses in nearby villages.
0:54:32 > 0:54:36And his children and grandchildren have inherited his passion.
0:54:36 > 0:54:40Hopefully, more families will return to these incredible hilltop villages
0:54:40 > 0:54:44and keep the old Corsica alive.
0:54:44 > 0:54:46While you're chatting with Jean Claude,
0:54:46 > 0:54:48Danielle and I have been grafting.
0:54:48 > 0:54:52This is great, actually getting inside a Corsican home to cook.
0:54:52 > 0:54:54We're making a traditional Corsican dinner,
0:54:54 > 0:54:56including a couple of starters.
0:54:57 > 0:54:59Straight in.
0:54:59 > 0:55:02But the star of the evening is definitely the main course.
0:55:09 > 0:55:11Whoa! That looks... C'est tres bon.
0:55:11 > 0:55:12Oui, c'est tres bon.
0:55:12 > 0:55:14Qu'est-ce que c'est?
0:55:14 > 0:55:16Ah, oui.
0:55:16 > 0:55:17Qu'est-ce que c'est, Danielle?
0:55:17 > 0:55:19Haricot beans.
0:55:29 > 0:55:30Figatelli.
0:55:37 > 0:55:39At this point, Mr King will be very jealous
0:55:39 > 0:55:41when he sees this on the telly.
0:55:41 > 0:55:43I'm not jealous, but I am hungry!
0:55:43 > 0:55:46What a way to spend our last night in Corsica.
0:55:46 > 0:55:49It's going to be a real spread.
0:55:49 > 0:55:52A tart made with Swiss chard and onions from the garden.
0:55:53 > 0:55:56The savoury figatelli and bean stew.
0:55:56 > 0:55:59And a lemon cheesecake, using local lemons.
0:55:59 > 0:56:03Everything on this table comes from within a ten-mile radius.
0:56:03 > 0:56:06DANIELLE:
0:56:06 > 0:56:09We're starting with a brocciu beignet that Danielle made
0:56:09 > 0:56:12using the leftover brocciu that you made, mate.
0:56:12 > 0:56:14It's like eating a cloud.
0:56:14 > 0:56:16Yeah, lovely. Really light, beautiful.
0:56:16 > 0:56:19Yeah, you've got the young cheese but what's lovely,
0:56:19 > 0:56:21you've got the beignet, so it's basically fried cheese,
0:56:21 > 0:56:24which is always a good starter. It really is good.
0:56:24 > 0:56:28Tonight, the village is still alive, thanks to Danielle and Jean Claude.
0:56:28 > 0:56:30Merci beaucoup, Danielle and Jean Claude,
0:56:30 > 0:56:32for making our last night in Corsica
0:56:32 > 0:56:34so memorable.
0:56:34 > 0:56:37It's incroyable hospitality
0:56:37 > 0:56:40and, um, from our hearts, we thank you for it.
0:56:40 > 0:56:43This is what Corsica is about, isn't it?
0:56:43 > 0:56:46This is what we found. We found a passion for food,
0:56:46 > 0:56:48a passion for the land, a passion for the culture
0:56:48 > 0:56:53and thank you so very much for your hospitality. Wonderful.
0:56:53 > 0:56:55- Vive la Corse.- Vive la Corse.
0:56:55 > 0:56:56- Salute.- Salute!
0:57:00 > 0:57:02MUSIC
0:57:20 > 0:57:24Hey, Kingy, you know Corsica so well. For me it was new.
0:57:24 > 0:57:27And, you know, it says on the label that Corsica is French.
0:57:27 > 0:57:29I'm not too sure now.
0:57:29 > 0:57:31Well, it's definitely not Italian.
0:57:31 > 0:57:33But I tell you what it is, dude. It is definitely,
0:57:33 > 0:57:35- definitely Corsican.- Yes.
0:57:35 > 0:57:39For two blokes who like motorcycling, this has been
0:57:39 > 0:57:42one of the best motorcycling experiences of our life.
0:57:42 > 0:57:46Great food, great company, great biking.
0:57:46 > 0:57:48Great people. What's not to love?
0:57:48 > 0:57:50Don't know. But what's round the corner?
0:57:50 > 0:57:51Marseille.
0:57:51 > 0:57:55Howay, dude, let's go, cos that ferry won't wait.
0:57:55 > 0:57:56Marseille, here we come.
0:58:11 > 0:58:13Let's hop on the ferry to Marseille.
0:58:13 > 0:58:15That's Provences, innit?
0:58:15 > 0:58:17There, we'll learn about the Roman Empire...
0:58:17 > 0:58:20Foosteps in history, isn't it? Back in time.
0:58:20 > 0:58:21..Meet some French cowboys...
0:58:21 > 0:58:22It's like a strange mythical world.
0:58:22 > 0:58:25..Cook some awesome recipes.
0:58:25 > 0:58:26- BOTH:- Oooh.
0:58:26 > 0:58:28..And make some new friends.
0:58:28 > 0:58:29I think I've just got fired.
0:58:29 > 0:58:32'So join us for the next step...' Bonjour!
0:58:32 > 0:58:34..on our Mediterranean adventure.
0:58:34 > 0:58:35Ah, I can't wait, honestly!
0:58:54 > 0:58:56Subtitles by Red Bee Media