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I'm Andrew Graham-Dixon and I'm an art historian. | 0:00:02 | 0:00:04 | |
I'm Giorgio Locatelli and I'm a chef. | 0:00:04 | 0:00:07 | |
We are both passionate about my homeland, Italy. | 0:00:08 | 0:00:12 | |
The smells, the colour, | 0:00:12 | 0:00:14 | |
this is what food is all about for me. | 0:00:14 | 0:00:17 | |
The rich flavours and classic dishes of this land are in my culinary DNA. | 0:00:17 | 0:00:22 | |
And this country's rich layers of art | 0:00:22 | 0:00:24 | |
and history have captivated me since childhood. | 0:00:24 | 0:00:28 | |
It's meant to make you feel as if you are being whirled up to heaven. | 0:00:28 | 0:00:32 | |
We're stepping off the tourist track and exploring Italy's Northern regions | 0:00:32 | 0:00:37 | |
of Emilia-Romagna, Lombardy and Piedmont. | 0:00:37 | 0:00:40 | |
It's part of Italy that's often overlooked, but it drives | 0:00:40 | 0:00:43 | |
the whole country and I want to show off its classic dishes. | 0:00:43 | 0:00:47 | |
Not to mention its hidden legacy of artists, designers, intellectuals. | 0:00:47 | 0:00:51 | |
Wow, look at that! | 0:00:51 | 0:00:54 | |
This week we are in Piedmont, Italy's best kept secret. | 0:00:56 | 0:00:59 | |
Where people's deep connection with the land has created | 0:00:59 | 0:01:04 | |
a very special blend of art, food and popular culture. | 0:01:04 | 0:01:08 | |
A winning recipe for modern life! | 0:01:08 | 0:01:10 | |
Located on the Italian side of Mont Blanc, Piedmont has the most | 0:01:19 | 0:01:22 | |
majestic landscapes in Italy. | 0:01:22 | 0:01:25 | |
It was once the gateway to the whole country. | 0:01:25 | 0:01:28 | |
When Hannibal invaded in the 3rd century BC, this was his way in. | 0:01:28 | 0:01:33 | |
With its unspoilt, natural beauty, it's inspired many artists, | 0:01:33 | 0:01:37 | |
not least one of my favourites, | 0:01:37 | 0:01:39 | |
England's greatest painter, Turner. | 0:01:39 | 0:01:41 | |
For me, Piedmont is a food lover's paradise. | 0:01:41 | 0:01:46 | |
There is something delectable here | 0:01:46 | 0:01:49 | |
to tickle everyone's palate, | 0:01:49 | 0:01:51 | |
from sweet to savoury, and always the finest quality. | 0:01:51 | 0:01:54 | |
And this region is home to one of the most prized delicacies, | 0:01:57 | 0:02:01 | |
it epitomises the wonderful, healthy food here - the truffle. | 0:02:01 | 0:02:05 | |
'But sometimes in Piedmont, the best things are the hardest to find. | 0:02:05 | 0:02:09 | |
'We are searching for one of these rare fungi with my friend, Sandrino, | 0:02:09 | 0:02:13 | |
'in the forests near Asti.' | 0:02:13 | 0:02:15 | |
HE SPEAKS ITALIAN | 0:02:15 | 0:02:20 | |
We'll see if we can find a good truffle for breakfast. | 0:02:20 | 0:02:23 | |
Vigo, guarda bene. | 0:02:23 | 0:02:24 | |
'The pure air, rich soil | 0:02:24 | 0:02:27 | |
'and dense fog in this part of southern Piedmont | 0:02:27 | 0:02:30 | |
'have created the perfect conditions for the best truffle to grow. | 0:02:30 | 0:02:34 | |
'Sandrino's won the prestigious Golden Truffle award ten times | 0:02:35 | 0:02:40 | |
'and if anyone can find one of these prized nuggets, it's him!' | 0:02:40 | 0:02:44 | |
HE SPEAKS ITALIAN | 0:02:44 | 0:02:46 | |
It always grows where the shadow of the tree is, | 0:02:46 | 0:02:53 | |
it's never out of the shadow, it never grows in a sunny place, obviously because it's a fungus. | 0:02:53 | 0:02:57 | |
So what's the dog doing at the moment? He's just... | 0:03:05 | 0:03:07 | |
At the moment he's scouting. | 0:03:07 | 0:03:09 | |
You can smell the ground. | 0:03:16 | 0:03:18 | |
Smell the ground. | 0:03:19 | 0:03:21 | |
You can smell truffle in the air. | 0:03:23 | 0:03:25 | |
There you are. He's disappointed because it's small. | 0:03:25 | 0:03:28 | |
The next one will be more lucky. | 0:03:30 | 0:03:32 | |
'The finest restaurants from all over the world clamour to secure | 0:03:33 | 0:03:37 | |
'the pick of each year's harvest. | 0:03:37 | 0:03:38 | |
'And with truffle going for as much as £5.000 a kilo, the business | 0:03:40 | 0:03:44 | |
'of finding these precious pearls is taken very seriously.' | 0:03:44 | 0:03:48 | |
La museruola. | 0:03:56 | 0:03:57 | |
They will put down some, some... | 0:04:10 | 0:04:12 | |
His competitors will put down poisoned meat? | 0:04:12 | 0:04:14 | |
Yeah, poisoned meat. | 0:04:14 | 0:04:16 | |
-And that takes one more person out of all... -One less. | 0:04:18 | 0:04:21 | |
Has he found another one? | 0:04:30 | 0:04:32 | |
There you are, that's a truffle, that's a big one. | 0:04:32 | 0:04:36 | |
Help get it out. | 0:04:38 | 0:04:39 | |
You don't want to break any off. | 0:04:39 | 0:04:41 | |
OK, stop, stop. | 0:04:41 | 0:04:43 | |
Wow, like a potato! | 0:04:43 | 0:04:45 | |
Wow, that's a... | 0:04:45 | 0:04:47 | |
This is good for breakfast. | 0:04:47 | 0:04:49 | |
Yeah! | 0:04:49 | 0:04:50 | |
This is good. | 0:04:54 | 0:04:55 | |
That's really good. That is something. | 0:04:55 | 0:04:58 | |
He's very happy. | 0:04:58 | 0:05:00 | |
We're all pleased with you 'cos we can have breakfast now. | 0:05:01 | 0:05:05 | |
Sandrino, come on, give us some truffle. | 0:05:11 | 0:05:14 | |
5 euro, 10 euro, 50. | 0:05:14 | 0:05:17 | |
GIORGIO LAUGHS | 0:05:17 | 0:05:18 | |
It's too thick, it's too thick, Sandrino. | 0:05:18 | 0:05:21 | |
Wow, I'm just going to have to bite off the edge there. | 0:05:26 | 0:05:29 | |
You rip off the little bit at the end. | 0:05:30 | 0:05:33 | |
Tear off the bit at the end. You use that as a sort of dipper? | 0:05:33 | 0:05:36 | |
Yeah, that's right. That's right. | 0:05:36 | 0:05:39 | |
Wow! | 0:05:39 | 0:05:40 | |
Wow! | 0:05:42 | 0:05:45 | |
It's just the smell of the ground, | 0:05:49 | 0:05:51 | |
the smell of what nature smells like, isn't it? | 0:05:51 | 0:05:53 | |
It's all in there. | 0:05:53 | 0:05:54 | |
I think when you got the wood smoke it's like you're eating the wood itself. | 0:05:54 | 0:05:59 | |
Wow. | 0:06:03 | 0:06:04 | |
When they say it's a King's food, now you know why. | 0:06:04 | 0:06:07 | |
'According to Sandrino, the best way to get underneath | 0:06:13 | 0:06:16 | |
'the skin of Piedmont is to explore it by foot. | 0:06:16 | 0:06:19 | |
'And since this is historically a land of pilgrimage, | 0:06:19 | 0:06:22 | |
'we're following his advice. | 0:06:22 | 0:06:25 | |
'We're on an ancient track called the Via Francigena. | 0:06:25 | 0:06:28 | |
'1,000 years old, it once linked Canterbury to the eternal city of Rome.' | 0:06:28 | 0:06:33 | |
So nowadays I suppose the pilgrimage route that leads to | 0:06:33 | 0:06:36 | |
-Santa Maria de Compostela is the most famous, but... -Hmm. | 0:06:36 | 0:06:40 | |
-...back in the Middle Ages... -Yeah. | 0:06:40 | 0:06:42 | |
...the Via Francigena was the most popular pilgrimage route. | 0:06:42 | 0:06:45 | |
-Yeah. -From north to south. | 0:06:45 | 0:06:47 | |
They used to believe that each mile that you walked was | 0:06:47 | 0:06:50 | |
another day off for your eternal soul from purgatory. | 0:06:50 | 0:06:53 | |
So you go to heaven more quickly. | 0:06:53 | 0:06:55 | |
So we would be straight in paradise after this. | 0:06:55 | 0:06:57 | |
ANDREW LAUGHS | 0:06:57 | 0:06:59 | |
Each blister... | 0:06:59 | 0:07:00 | |
'We're looking for the exit of the pathway, | 0:07:01 | 0:07:04 | |
'where it opens out to reveal the Susa Valley, | 0:07:04 | 0:07:07 | |
'just about 30 kilometres from the French border.' | 0:07:07 | 0:07:09 | |
So, Andrew where are we? have you got the map? | 0:07:11 | 0:07:14 | |
We should be at the bottom of the old donkey path. | 0:07:14 | 0:07:17 | |
Oh, La Mulatiera. | 0:07:17 | 0:07:19 | |
Which is where there's the... | 0:07:19 | 0:07:21 | |
Vista panoramica. | 0:07:22 | 0:07:24 | |
A panoramic view. | 0:07:24 | 0:07:26 | |
Not today. | 0:07:26 | 0:07:28 | |
'Travelling pilgrims needed places to rest, | 0:07:29 | 0:07:32 | |
'and the valley is dotted with beautiful monasteries and abbeys.' | 0:07:32 | 0:07:36 | |
'One of the oldest, a real hidden gem, is the Abbey of Novalesa.' | 0:07:38 | 0:07:44 | |
'Home to some fascinating art, it's still open to pilgrims today | 0:07:44 | 0:07:47 | |
'and still home to a community of monks. This is Father Daniele.' | 0:07:47 | 0:07:51 | |
So it's almost, seems to me | 0:08:13 | 0:08:15 | |
it's a way of purifying yourself of the temptations of life. | 0:08:15 | 0:08:19 | |
GIORGIO SPEAKS ITALIAN | 0:08:19 | 0:08:23 | |
Si, si. | 0:08:23 | 0:08:24 | |
You can only find it on the road. | 0:08:31 | 0:08:33 | |
The place that you don't know, that's where you can find yourself. | 0:08:33 | 0:08:37 | |
-Arrivederci. -Arrivederci, grazie, grazie. | 0:08:42 | 0:08:44 | |
Arrivederci. | 0:08:44 | 0:08:45 | |
I've known for years that there are some wonderful 11th-century frescos | 0:08:49 | 0:08:53 | |
in the chapels here, but I've never managed a visit before. | 0:08:53 | 0:08:57 | |
It's not the easiest place to reach. | 0:08:57 | 0:08:59 | |
Look, I love it, it's almost a list of... | 0:09:00 | 0:09:03 | |
"Silvestre Luigi came here on the 21st June, 1857." | 0:09:03 | 0:09:08 | |
1857! | 0:09:08 | 0:09:10 | |
You've got there, somebody called Furla Giusi came in 1960, 1923. | 0:09:10 | 0:09:15 | |
For a lot of people, writing your name on the wall | 0:09:15 | 0:09:18 | |
might almost be a way of saying, "I hope my prayers come true." | 0:09:18 | 0:09:21 | |
-OK. -It's almost like a way... This is not just graffiti, | 0:09:21 | 0:09:24 | |
It's almost like praying in the form of graffiti. | 0:09:24 | 0:09:27 | |
Look at this! | 0:09:27 | 0:09:29 | |
How old are these? | 0:09:31 | 0:09:33 | |
Really, really, really old. | 0:09:33 | 0:09:36 | |
This is very unusual to find paintings as old as this | 0:09:36 | 0:09:41 | |
in such good condition | 0:09:41 | 0:09:43 | |
up in the mountains with the damp air. | 0:09:43 | 0:09:45 | |
'These paintings have a raw, almost primitive, energy. | 0:09:46 | 0:09:50 | |
'The effect they had on travelling pilgrims can only be imagined.' | 0:09:50 | 0:09:54 | |
These frescos were painted 960 years ago. | 0:09:54 | 0:10:00 | |
Phew! | 0:10:01 | 0:10:02 | |
1070, four years after William the Conqueror was invading England, | 0:10:02 | 0:10:06 | |
1066 and all that. | 0:10:06 | 0:10:08 | |
You come in and instantly you're under the eye of Christ. | 0:10:08 | 0:10:13 | |
Christ Pantocrator. It's this moment when Italian art | 0:10:13 | 0:10:17 | |
and Byzantine art are really one and the same thing. | 0:10:17 | 0:10:20 | |
If, all the way from Beirut to Dunfermline, | 0:10:20 | 0:10:23 | |
Christianity is one thing. | 0:10:23 | 0:10:24 | |
Here we've got Saint Eldradus, Saint Eldred. | 0:10:24 | 0:10:29 | |
The story is, he was a very rich person | 0:10:29 | 0:10:31 | |
and then he gives everything away and that's when | 0:10:31 | 0:10:34 | |
he becomes a pelegrin because he gets given the stick... | 0:10:34 | 0:10:38 | |
-Exactly. -The wooden stick and the bag. | 0:10:38 | 0:10:40 | |
So you know the story? | 0:10:40 | 0:10:41 | |
No, but it's pretty... | 0:10:41 | 0:10:43 | |
It does really explain itself, doesn't it? | 0:10:43 | 0:10:45 | |
And what's nice about this here and also makes it unusual, | 0:10:45 | 0:10:49 | |
is that Saint Eldred actually was the head of this monastery. | 0:10:49 | 0:10:53 | |
And he happens to be the patron saint of pilgrimage. | 0:10:53 | 0:10:57 | |
So we have, as it were, a pilgrimage to the origin of pilgrimage. | 0:10:57 | 0:11:02 | |
And that's when he becomes a monk. | 0:11:02 | 0:11:04 | |
I love this, it sort of such, it's such cartoon language. | 0:11:04 | 0:11:07 | |
He drops all his possessions and they | 0:11:07 | 0:11:10 | |
place the monk's habit on him. | 0:11:10 | 0:11:13 | |
-Don't you think the colours are wonderful? -Wonderful. | 0:11:14 | 0:11:18 | |
Dyes made from the fruit and the vegetables from round here. | 0:11:18 | 0:11:21 | |
There's probably dye made from, I don't know, blackberry juice | 0:11:21 | 0:11:25 | |
or blueberry juice, there'd be dyes made from other vegetable compounds. | 0:11:25 | 0:11:29 | |
It's really simple, made from the earth. | 0:11:29 | 0:11:32 | |
You'd come out of the cold, | 0:11:32 | 0:11:35 | |
the brothers would give you something simple to eat, | 0:11:35 | 0:11:38 | |
and then you come here and here you get sustenance for your soul. | 0:11:38 | 0:11:43 | |
Yeah, sustenance for your body, and for your soul, | 0:11:43 | 0:11:46 | |
-ready to carry on the travel. -Ready to carry on to Rome. | 0:11:46 | 0:11:50 | |
Our modern pilgrimage through Piedmont now leads us | 0:11:55 | 0:11:58 | |
to a very special location. | 0:11:58 | 0:11:59 | |
It seems to me that everything is connected to purity, | 0:12:01 | 0:12:04 | |
spirituality, and responsibility here. | 0:12:04 | 0:12:07 | |
And as so often in Italy, that includes the food. | 0:12:07 | 0:12:11 | |
The Piedmontese defend the purity of the food chain, | 0:12:11 | 0:12:14 | |
more than any other people that I can think of. | 0:12:14 | 0:12:18 | |
So it makes sense that this place gives birth to | 0:12:18 | 0:12:21 | |
the ethical food movement that's taken the world by storm. | 0:12:21 | 0:12:25 | |
Called Slow Food, it was founded by a good friend of mine. | 0:12:25 | 0:12:29 | |
We're going to meet this guy. | 0:12:29 | 0:12:30 | |
He is called Carlo Petrini, but everybody calls him Il Carlin. | 0:12:30 | 0:12:36 | |
He's the leader maximum of the movement, he's the founder of it. | 0:12:36 | 0:12:40 | |
He's a mercurial character, this guy. He's like a volcano of ideas. | 0:12:40 | 0:12:44 | |
And it happened here in...we're just coming into the foothills so... | 0:12:44 | 0:12:48 | |
-It's happened in Bra, yes. -We'll be there soon. | 0:12:48 | 0:12:50 | |
Not somebody you think is going to rock the world when you see it. OK. | 0:12:50 | 0:12:53 | |
Slow Food was founded in 1986 | 0:13:01 | 0:13:04 | |
in opposition to the growth of the fast food industry. | 0:13:04 | 0:13:07 | |
It's now a global movement with over 100,000 members, | 0:13:07 | 0:13:12 | |
and it's still rooted in the Piedmontese idea of preserving | 0:13:12 | 0:13:16 | |
and protecting the tradition of regional food. | 0:13:16 | 0:13:19 | |
We're meeting Carlo at the University Of Gastronomic Science | 0:13:22 | 0:13:26 | |
outside Bra, an institute he founded to spread his ideas. | 0:13:26 | 0:13:30 | |
-Allora. -Allora. | 0:13:31 | 0:13:33 | |
For example, Bordeaux, wonderful wine made from different grapes. | 0:14:02 | 0:14:07 | |
What we're saying is, take the same attitude maybe to a tomato or | 0:14:07 | 0:14:11 | |
an aubergine, maybe the price is less, | 0:14:11 | 0:14:14 | |
but we still respect it and we still value it. | 0:14:14 | 0:14:18 | |
He's giving weapons. | 0:14:37 | 0:14:39 | |
It's a sweet revolution. | 0:14:48 | 0:14:50 | |
-Cin-cin. -Salute. | 0:14:50 | 0:14:52 | |
Cin! | 0:14:52 | 0:14:53 | |
-I'll see you later. -See you. | 0:14:57 | 0:14:59 | |
Carlo's philosophy makes perfect sense in a region | 0:14:59 | 0:15:02 | |
with such amazing producers. | 0:15:02 | 0:15:05 | |
So I want to end the day by putting his principles into practice | 0:15:06 | 0:15:10 | |
with a traditional menu. | 0:15:10 | 0:15:12 | |
I need some carrots for the marinade. | 0:15:12 | 0:15:15 | |
These root vegetables are crying out for something rich | 0:15:23 | 0:15:26 | |
and earthy to go with them. | 0:15:26 | 0:15:27 | |
Buongiorno. | 0:15:29 | 0:15:31 | |
'Here in Piedmont, they love their hunting. | 0:15:31 | 0:15:33 | |
'So the butcher always has the best game meats. | 0:15:33 | 0:15:37 | |
'I can't think of a better dish to reflect | 0:15:37 | 0:15:40 | |
'the traditional local cuisine than a stew of capriolo.' | 0:15:40 | 0:15:43 | |
Oh, beautiful. | 0:15:43 | 0:15:45 | |
The capriolo is a mountain deer so the meat tastes similar to venison. | 0:15:49 | 0:15:55 | |
I'm sure Andrew's going to love it. | 0:15:55 | 0:15:57 | |
Ah, fantastic. | 0:15:57 | 0:15:58 | |
Meanwhile, I get on with the much more serious business | 0:16:04 | 0:16:08 | |
of choosing wine for dinner. | 0:16:08 | 0:16:10 | |
Piedmont is home to some of Italy's very greatest wines | 0:16:10 | 0:16:14 | |
including my favourite red, Barolo. | 0:16:14 | 0:16:17 | |
Perfecto. | 0:16:23 | 0:16:25 | |
Back at our farmhouse, I set to work on our Piedmontese feast. | 0:16:26 | 0:16:30 | |
There is no better way to make a rustic stew | 0:16:30 | 0:16:33 | |
than on a real wood fire! | 0:16:33 | 0:16:36 | |
If we want a little bit more power, there we are. | 0:16:36 | 0:16:40 | |
-The more air you allow in... -The more air I'm letting in... | 0:16:40 | 0:16:43 | |
-The hotter it gets. -The hotter it's going to get. | 0:16:43 | 0:16:46 | |
Brilliant. So no dials, no knobs. | 0:16:46 | 0:16:47 | |
Is that like an Italio Piedmontese version of an Aga? | 0:16:47 | 0:16:50 | |
That was actually the same stove that my grandmother used to have. | 0:16:50 | 0:16:54 | |
Really? | 0:16:54 | 0:16:55 | |
You know, Andrew, this is not the Italian food that is just | 0:16:58 | 0:17:01 | |
so famous all over the world, you know. | 0:17:01 | 0:17:03 | |
The kind of...the Mediterranean diet, the olive oil. | 0:17:03 | 0:17:06 | |
Here you've got much more subtle flavours, and you know, | 0:17:06 | 0:17:10 | |
and the vegetables are much more root vegetables so | 0:17:10 | 0:17:14 | |
they sort of attach more to central Europe than southern Italy. | 0:17:14 | 0:17:18 | |
Do you understand? | 0:17:18 | 0:17:19 | |
In a sense, maybe it's a kind of Italian food that has more in common | 0:17:19 | 0:17:22 | |
with certain aspects of English cooking. The climate's closer. | 0:17:22 | 0:17:25 | |
Definitely, but a bit better than English cooking, that's for sure. | 0:17:25 | 0:17:29 | |
I'm saying nothing. | 0:17:29 | 0:17:30 | |
It's a pretty good food for some pilgrims that have just | 0:17:30 | 0:17:33 | |
-come down the hill. -Yes. | 0:17:33 | 0:17:35 | |
OK, so, Andrew, that's our capriolo. Smells fantastic. | 0:17:37 | 0:17:41 | |
Wow, so that's been marinated not in wine, but in vinegar. | 0:17:41 | 0:17:43 | |
In vinegar. | 0:17:43 | 0:17:45 | |
Here is not balsamic land, this is white wine vinegar land. | 0:17:45 | 0:17:48 | |
It's a great smell. It's very lean meat. | 0:17:48 | 0:17:51 | |
What cut of the capriolo does this actually come from? | 0:18:02 | 0:18:05 | |
-That would be a back leg, yeah. -It's been up and down the mountain? | 0:18:05 | 0:18:08 | |
That's what it is, a really powerful animal. | 0:18:08 | 0:18:10 | |
When you see them running... | 0:18:10 | 0:18:12 | |
I've seen them when you walk in the mountains. | 0:18:12 | 0:18:14 | |
They make you think, | 0:18:14 | 0:18:15 | |
-"How on earth did that animal get up there?" -That's it absolutely. | 0:18:15 | 0:18:18 | |
And how come it doesn't fall? | 0:18:18 | 0:18:20 | |
It's almost like a cross between a deer and a cat. | 0:18:20 | 0:18:22 | |
'It's time to pop the cork. | 0:18:22 | 0:18:24 | |
'Barolo's a full bodied wine, it needs time to breathe.' | 0:18:24 | 0:18:27 | |
HE MOANS HAPPILY | 0:18:29 | 0:18:32 | |
I'm glad you approve. | 0:18:33 | 0:18:34 | |
I'll tell you, this is the perfect wine for what we are going to eat. | 0:18:34 | 0:18:38 | |
This is a real farmhouse dinner. Have you got the plates? | 0:18:41 | 0:18:45 | |
Er, I'll go and get them. That's what I need, a farmhouse dinner. | 0:18:45 | 0:18:48 | |
I don't think that the farmer would actually serve it | 0:18:48 | 0:18:51 | |
-to you like that. -I was going to say, this is... | 0:18:51 | 0:18:54 | |
But, you know, I'm just doing a little bit of the Locatelli twist. | 0:18:54 | 0:18:56 | |
Yeah, you are. | 0:18:56 | 0:18:58 | |
'Stuffed onions, celeriac mash and a hearty portion of capriolo. | 0:18:58 | 0:19:03 | |
'I have been longing for this all day!' | 0:19:03 | 0:19:05 | |
Andrew, after such a long wait, there we are. | 0:19:07 | 0:19:10 | |
-Dig in. -Una cena en campane proprio. | 0:19:13 | 0:19:16 | |
You see, what is amazing is, you know, it doesn't look | 0:19:16 | 0:19:20 | |
so attractive like the...you see, the colours are much more | 0:19:20 | 0:19:24 | |
northern European colour of the food. | 0:19:24 | 0:19:28 | |
It's white and grey. But how is it? | 0:19:28 | 0:19:32 | |
-It's really good. -Is it? | 0:19:33 | 0:19:35 | |
Really good, really rich. | 0:19:35 | 0:19:38 | |
I was trying to think what it was, you know, why is it | 0:19:38 | 0:19:41 | |
the Slow movement should have been born in northern Italy. | 0:19:41 | 0:19:45 | |
And I was thinking that | 0:19:45 | 0:19:48 | |
-various things seem to come together in this part. -Right. | 0:19:48 | 0:19:51 | |
In the sense that it's always been a hotbed of intellectual thinkers. | 0:19:51 | 0:19:55 | |
There's a very strong left-wing tradition in northern Italy. | 0:19:55 | 0:19:58 | |
-And it's not like Communist type left-wing, but it's... -No. | 0:19:58 | 0:20:00 | |
It's left wing in a sense of the small against the big. | 0:20:00 | 0:20:03 | |
There is a saying in Piedmont. | 0:20:03 | 0:20:04 | |
Contadino, contadino, scarpe grosse e cervello fino. | 0:20:04 | 0:20:09 | |
-ANDREW CHUCKLES -Which means... -I like it. | 0:20:09 | 0:20:12 | |
Farmer, farmer, big shoes but fine brain. | 0:20:12 | 0:20:16 | |
-The farmer who thinks. -Hmm. | 0:20:16 | 0:20:19 | |
Which is Piedmontese. | 0:20:20 | 0:20:22 | |
-To the Piedmontese farmer. -Piedmontese. | 0:20:22 | 0:20:25 | |
One thing that makes Piedmont so special | 0:20:27 | 0:20:30 | |
is its fertile, diverse landscape. | 0:20:30 | 0:20:33 | |
But that's not the whole story. | 0:20:33 | 0:20:35 | |
There's also its rich cultural history | 0:20:35 | 0:20:38 | |
and strong industrial heritage. | 0:20:38 | 0:20:40 | |
The best way to uncover this other Piedmont | 0:20:40 | 0:20:43 | |
is to take our pilgrimage to its greatest city, Turin. | 0:20:43 | 0:20:46 | |
Turin first flourished in the 16th century when | 0:20:48 | 0:20:51 | |
Emanuele Filiberto of the powerful Savoy monarchy made it his capital. | 0:20:51 | 0:20:55 | |
And in the 20th century, it became one of the most important | 0:20:57 | 0:21:01 | |
industrial centres in Italy, thanks to Fiat and the Agnelli family. | 0:21:01 | 0:21:05 | |
I know the best place to get an overview of the city, | 0:21:06 | 0:21:09 | |
its most famous landmark, the Mole Antonelliana. | 0:21:09 | 0:21:13 | |
At 167 metres high, it's Turin's Eiffel Tower. | 0:21:14 | 0:21:19 | |
Wow, look at that! What a view! | 0:21:22 | 0:21:27 | |
I think a lot of people think of Turin because of its association | 0:21:31 | 0:21:34 | |
with the automotive industry and Fiat, and factories, | 0:21:34 | 0:21:37 | |
thinking of it as an industrial city. | 0:21:37 | 0:21:39 | |
Maybe you forget that actually at the centre, | 0:21:39 | 0:21:41 | |
there's this wonderful, almost perfectly preserved Baroque city. | 0:21:41 | 0:21:45 | |
It's actually quite French in feeling, isn't it? | 0:21:45 | 0:21:48 | |
Absolutely, the whole thing really works. | 0:21:48 | 0:21:51 | |
And it seems to me almost organised as a series of theatrical displays, | 0:21:51 | 0:21:55 | |
the buildings are almost like stage sets. | 0:21:55 | 0:21:58 | |
-Hmm, squares. -Long avenues. Yeah. | 0:21:58 | 0:22:00 | |
It's a powerful city for a king, so not that many churches. | 0:22:00 | 0:22:06 | |
Not that many churches. | 0:22:06 | 0:22:08 | |
More outstanding buildings, but less churches | 0:22:08 | 0:22:11 | |
than you usually find in Italy. | 0:22:11 | 0:22:13 | |
That's the Palazzo Reale where the Savoy royal family lives, | 0:22:13 | 0:22:16 | |
and at the back of their residence in this otherwise crowded, | 0:22:16 | 0:22:20 | |
completely built up Baroque town, guess what? | 0:22:20 | 0:22:23 | |
A huge park, as if to proclaim the fact that they rule the roost here. | 0:22:23 | 0:22:27 | |
You know, we can afford just to have a garden. | 0:22:27 | 0:22:29 | |
-And now it's a public park. -Now it's a public park. | 0:22:29 | 0:22:31 | |
The Savoys were ambitious and wanted a city to reflect | 0:22:35 | 0:22:38 | |
their power and wealth. | 0:22:38 | 0:22:41 | |
Almost everywhere you turn | 0:22:41 | 0:22:43 | |
you're greeted by imposing Baroque architecture. | 0:22:43 | 0:22:46 | |
But for my money, the most impressive of all | 0:22:48 | 0:22:51 | |
is the Palazzina di Stupinigi. | 0:22:51 | 0:22:53 | |
'It was designed by Filippo Juvarra in 1729, | 0:22:55 | 0:22:59 | |
'as a hunting lodge for Duke Victor Amadeus II of Savoy.' | 0:22:59 | 0:23:03 | |
It's modelled on Versailles, isn't it? It feels like Versailles. | 0:23:03 | 0:23:07 | |
'And that's no coincidence. | 0:23:07 | 0:23:09 | |
'Victor Amadeus was married to Louis XIV's niece | 0:23:09 | 0:23:12 | |
'and the Savoys were close to the French court.' | 0:23:12 | 0:23:14 | |
-That looks like Wedgwood, Andrew? -Wedgewood-style cabinet. | 0:23:16 | 0:23:19 | |
It's sort of an index of everything that was fashionable | 0:23:19 | 0:23:22 | |
in the 18th century. | 0:23:22 | 0:23:23 | |
Juvarra was also a talented stage set designer | 0:23:25 | 0:23:28 | |
and this place has a real sense of theatre. | 0:23:28 | 0:23:32 | |
Nowhere more so than the grand central hall. | 0:23:32 | 0:23:35 | |
Wow, Andrew, it looks like a cathedral. | 0:23:37 | 0:23:40 | |
-Wow. -Like a church. | 0:23:40 | 0:23:41 | |
It is a kind of, well, it's a profane cathedral. | 0:23:41 | 0:23:44 | |
It's a profane cathedral, I love that. | 0:23:44 | 0:23:46 | |
It's a cathedral to the goddess of hunting. | 0:23:46 | 0:23:48 | |
You look up and you think, "Oh, is that the Virgin Mary? | 0:23:48 | 0:23:52 | |
"Oh, no, it's Diana, it's the triumph of Diana." | 0:23:52 | 0:23:55 | |
Oh, yes. Il triumphe di Diana. | 0:23:55 | 0:23:57 | |
There are bows and arrows and dogs and dead animals | 0:23:57 | 0:24:01 | |
and hunters and huntresses all over this room. | 0:24:01 | 0:24:04 | |
They weren't great patrons of the arts, they weren't great readers, | 0:24:04 | 0:24:08 | |
they weren't great patrons of music, but they loved their hunting. | 0:24:08 | 0:24:12 | |
Also, I love the idea, they have statue underneath here, | 0:24:12 | 0:24:16 | |
-but then up there they are not, they are painting. -Trompe l'oeil. | 0:24:16 | 0:24:20 | |
It's all about plenty, isn't it? It's all about abundance. | 0:24:20 | 0:24:23 | |
That's what it looks like. | 0:24:23 | 0:24:25 | |
You know, "Whatever there is, we've got plenty of it, | 0:24:25 | 0:24:27 | |
"and if we haven't got it, we'll go and catch some." | 0:24:27 | 0:24:30 | |
And there's one place where their appetite for abundance | 0:24:33 | 0:24:35 | |
and ownership is strikingly clear. | 0:24:35 | 0:24:38 | |
It's located in a secret chamber, high up above the impressive cupola. | 0:24:39 | 0:24:44 | |
Isn't it fantastic? | 0:24:44 | 0:24:47 | |
The smell is absolutely brilliant. | 0:24:47 | 0:24:50 | |
It's like tobacco and wood and... | 0:24:50 | 0:24:53 | |
-HE INHALES -Mmm, delicious. | 0:24:53 | 0:24:55 | |
"Who rules? We rule." | 0:25:04 | 0:25:06 | |
It's a statement of power, isn't it? | 0:25:07 | 0:25:09 | |
It is indeed. Look at that. It's so geometrical as well. | 0:25:09 | 0:25:13 | |
There must be an explanation why there is this, like, avenue | 0:25:13 | 0:25:16 | |
that's going out like that or is it just a show-off piece? | 0:25:16 | 0:25:21 | |
I think it's like, er, | 0:25:21 | 0:25:23 | |
it's that Louis XIV idea of the Sun King, the king is the sun. | 0:25:23 | 0:25:27 | |
This palace is like the sun, | 0:25:27 | 0:25:29 | |
it occupies the centre of Piedmont and its rays... | 0:25:29 | 0:25:33 | |
..symmetrically stretch to every corner of the land. | 0:25:34 | 0:25:39 | |
You definitely know who's in charge! | 0:25:39 | 0:25:41 | |
You certainly do! | 0:25:41 | 0:25:43 | |
By the 19th century, Piedmont, under the Savoys, | 0:25:47 | 0:25:50 | |
was one of the most powerful Italian states. | 0:25:50 | 0:25:53 | |
Supported by the monarchy | 0:25:53 | 0:25:55 | |
and spearheaded by the Prime Minister, Count Camillo Cavour, | 0:25:55 | 0:25:58 | |
the movement to unify Italy was born right here in Turin. | 0:25:58 | 0:26:01 | |
Learned and clever, Cavour loved to discuss ideas, and in the | 0:26:05 | 0:26:09 | |
vibrant cafe culture of 19th-century Turin, he found the perfect place. | 0:26:09 | 0:26:14 | |
Fiorio was Cavour's favourite cafe, almost his office. | 0:26:15 | 0:26:20 | |
It was so influential | 0:26:20 | 0:26:22 | |
it's said the King himself would ask every morning, | 0:26:22 | 0:26:25 | |
"What are they saying in Fiorio?" | 0:26:25 | 0:26:27 | |
The cafe was like an informal parliament where Cavour | 0:26:27 | 0:26:31 | |
and his followers could speak freely. | 0:26:31 | 0:26:34 | |
HE SPEAKS ITALIAN | 0:26:34 | 0:26:36 | |
I love this noise. | 0:26:36 | 0:26:38 | |
There you are, Andrew, we are in the place. | 0:26:38 | 0:26:41 | |
There is the picture of the man himself. | 0:26:41 | 0:26:44 | |
-Grazie. -What is this? | 0:26:44 | 0:26:46 | |
This is called Bicerin. And it's coffee, chocolate and cream. | 0:26:46 | 0:26:52 | |
So very, very dietetic drink. | 0:26:52 | 0:26:54 | |
ANDREW LAUGHS | 0:26:54 | 0:26:56 | |
Mmm, oh, that is delicious. | 0:26:57 | 0:27:00 | |
Cavour plotted the campaign to unify Italy right here in Fiorio. | 0:27:00 | 0:27:04 | |
It was Cavour and the King who were | 0:27:04 | 0:27:06 | |
the power behind Giuseppe Garibaldi's military campaign. | 0:27:06 | 0:27:10 | |
Garibaldi was like the way we see Che Guevara now, | 0:27:10 | 0:27:14 | |
that sort of freedom fighter. | 0:27:14 | 0:27:16 | |
They absolutely used his image in order to get that | 0:27:16 | 0:27:21 | |
general popular approval. | 0:27:21 | 0:27:23 | |
You know, because themselves they were pretty ascetic people, | 0:27:23 | 0:27:27 | |
they didn't have much in common with the common man. | 0:27:27 | 0:27:30 | |
It's a popular uprising in a sense in that the people greet | 0:27:30 | 0:27:33 | |
-and they welcome Garibaldi's conquering army... -That's right. | 0:27:33 | 0:27:37 | |
..as it moves south, but essentially this is, | 0:27:37 | 0:27:39 | |
-this is a movement that is sponsored by the King. -Hmm. | 0:27:39 | 0:27:43 | |
-Our man Cavour is a monarchist. -Yeah. | 0:27:43 | 0:27:46 | |
What are the ultimate consequences of this for this region, | 0:27:46 | 0:27:49 | |
for Piedmont? | 0:27:49 | 0:27:51 | |
Piedmont suddenly becomes the most important region of Italy. | 0:27:51 | 0:27:55 | |
It collected taxes from all Italy. | 0:27:55 | 0:27:58 | |
And Rome didn't become the capital, | 0:27:58 | 0:28:01 | |
but Turin become the capital of Italy. | 0:28:01 | 0:28:03 | |
Or the first capital of Italy. | 0:28:03 | 0:28:05 | |
-Let's drink some more chocolate. -To us. -Food for thought. | 0:28:06 | 0:28:10 | |
The city's cafe culture is still alive and well. | 0:28:13 | 0:28:17 | |
I've never seen such an amazing range of pastries and chocolates. | 0:28:17 | 0:28:21 | |
The Turinese really do have a sweet tooth. | 0:28:21 | 0:28:24 | |
They especially love chocolate here, | 0:28:27 | 0:28:29 | |
and were once the world's leading producer of the stuff. | 0:28:29 | 0:28:33 | |
Ferrero Rocher and Nutella both hail from Piedmont. | 0:28:33 | 0:28:38 | |
Oh, the smell! Unbelievable. | 0:28:38 | 0:28:41 | |
We can't miss a quick visit to one of the best chocolatiers in town, | 0:28:41 | 0:28:45 | |
the laboratory of Guido Gobino. | 0:28:45 | 0:28:47 | |
Here, they specialise in a very Turinese style of chocolate, | 0:28:48 | 0:28:52 | |
il Giandujotto. | 0:28:52 | 0:28:54 | |
The story goes, that the Giandujotto was created | 0:28:55 | 0:28:58 | |
during Napoleon's brief rule, | 0:28:58 | 0:29:00 | |
when importing cocoa from South America was almost impossible. | 0:29:00 | 0:29:04 | |
Always resourceful, the Turinese chocolate makers decide to concoct | 0:29:04 | 0:29:08 | |
a paste from local hazelnuts | 0:29:08 | 0:29:11 | |
and combine it with the cocoa to make their supply last longer. | 0:29:11 | 0:29:15 | |
What might have been a disadvantage was turned into a winning formula! | 0:29:15 | 0:29:19 | |
We're having a Giandujotto tasting with Guido himself. | 0:29:19 | 0:29:23 | |
His family have been chocolate makers for 50 years. | 0:29:23 | 0:29:26 | |
I remember this, eating this when I was little. | 0:29:28 | 0:29:31 | |
Bellissimo. | 0:29:31 | 0:29:33 | |
The nuts and the chocolate go together very well. | 0:29:33 | 0:29:35 | |
How would you recommend that one has this, | 0:29:35 | 0:29:37 | |
with an espresso as well at the same time or...? | 0:29:37 | 0:29:40 | |
An espresso maybe or a Moscato wine | 0:29:40 | 0:29:44 | |
-because it's very flavoured, fruity... -Fruity. | 0:29:44 | 0:29:47 | |
Or Barolo Chinato or red wine. A spiced red wine. | 0:29:47 | 0:29:52 | |
You think that the Giandujotto success is attached to | 0:29:52 | 0:29:54 | |
the fact that it's based on the Nutella flavouring? | 0:29:54 | 0:29:57 | |
As you say, the grown-up Nutella. | 0:29:57 | 0:29:59 | |
Yeah, no, you still have the memory of your childhood. | 0:29:59 | 0:30:01 | |
The memory of the...it brings you back to that. | 0:30:01 | 0:30:04 | |
We thank Nutella because Nutella is the first flavour that people, | 0:30:04 | 0:30:08 | |
young, young boys taste normally in the world. | 0:30:08 | 0:30:12 | |
Because you can find Nutella everywhere. | 0:30:12 | 0:30:14 | |
So you're still making these, these little objects | 0:30:14 | 0:30:17 | |
and you make them all here, but you sell them all over the world? | 0:30:17 | 0:30:21 | |
We export everywhere, in small quantities of course, | 0:30:21 | 0:30:24 | |
because we are an artisanal production. | 0:30:24 | 0:30:28 | |
When I am abroad in Japan for example, in Emirates, | 0:30:28 | 0:30:34 | |
when people taste Giandujotto, they love it because | 0:30:34 | 0:30:39 | |
it's a very, very interesting taste. | 0:30:39 | 0:30:44 | |
And it is not a traditional taste | 0:30:44 | 0:30:46 | |
-like bitter chocolate or rich chocolate... -Yes. | 0:30:46 | 0:30:49 | |
This is very different and this is the real chocolate | 0:30:49 | 0:30:53 | |
because it's made in Turin. | 0:30:53 | 0:30:55 | |
It is incredible, a place that has such a tradition, | 0:30:56 | 0:31:00 | |
where chocolate is part of their life, | 0:31:00 | 0:31:03 | |
and they're not the capital of the chocolate. | 0:31:03 | 0:31:07 | |
Or they are, but they don't kind of show it. | 0:31:07 | 0:31:10 | |
It's a philosophy of Turinese people | 0:31:10 | 0:31:14 | |
to work hard and to make everything as good as possible. | 0:31:14 | 0:31:18 | |
Technology for example, chocolate, food, | 0:31:18 | 0:31:22 | |
it's not important to show off that we are the best. | 0:31:22 | 0:31:29 | |
They are a bit understated, like the English. | 0:31:29 | 0:31:32 | |
-ANDREW LAUGHS Understatement, yes. -Understatement. | 0:31:32 | 0:31:35 | |
-Understatement is a good word for us. -Yeah. | 0:31:35 | 0:31:37 | |
-Maybe we should very quietly... -Say goodbye. | 0:31:37 | 0:31:40 | |
..Wish Guido good luck. | 0:31:40 | 0:31:42 | |
-Grazie, Guido. -Ciao. Grazie. -Grazie. | 0:31:42 | 0:31:46 | |
Andiamo. | 0:31:48 | 0:31:50 | |
Dedication and hard work really are in the blood of the Turinese. | 0:31:50 | 0:31:54 | |
Turin, like its neighbour Milan, | 0:31:54 | 0:31:56 | |
fosters the tradition of a strong work ethic. | 0:31:56 | 0:31:59 | |
It's what the city's success is built on. | 0:31:59 | 0:32:02 | |
And there's one company more than any other responsible for that success. | 0:32:02 | 0:32:07 | |
Fiat. | 0:32:07 | 0:32:09 | |
Founded in 1899 by Giovanni Agnelli, it flourished in the post-war years, | 0:32:09 | 0:32:13 | |
when money from the Marshall Plan kick-started Italy's economic boom. | 0:32:13 | 0:32:19 | |
Fiat's enormous Lingotto factory | 0:32:19 | 0:32:21 | |
became a nucleus for the city's workers. | 0:32:21 | 0:32:23 | |
In the '50s and '60s, hundreds of thousands of immigrants | 0:32:23 | 0:32:27 | |
from southern Italy settled in the surrounding area to work for Fiat. | 0:32:27 | 0:32:31 | |
-This is the Lingotto... -This is the famous Lingotto factory. | 0:32:31 | 0:32:33 | |
This is the Lingotto factory. | 0:32:33 | 0:32:35 | |
So this reminds me of the Palazzo Stupinigi, | 0:32:35 | 0:32:37 | |
the Savoy monarch has gone, but now we've got the Fiat family. | 0:32:37 | 0:32:40 | |
-Yeah. -They're the kings of the new economic miracle. | 0:32:40 | 0:32:43 | |
And the familia Agnelli were the family at the head of | 0:32:43 | 0:32:46 | |
this corporation of industrialists, | 0:32:46 | 0:32:49 | |
that really had experience, after travelling to America, | 0:32:49 | 0:32:53 | |
to really pick up this American dream and give it to the Italians. | 0:32:53 | 0:32:58 | |
So was Fiat, in a sense, the General Motors of its day in Italy? | 0:32:58 | 0:33:03 | |
You know, this is the model T. Everyone is going to drive this car. | 0:33:03 | 0:33:06 | |
Everyone can afford to drive this car. | 0:33:06 | 0:33:08 | |
Definitely, and to make something reasonably cheap enough | 0:33:08 | 0:33:11 | |
for them to drive around was part of this. | 0:33:11 | 0:33:15 | |
Fiat was right at the heart of that. | 0:33:15 | 0:33:17 | |
And my stand-out favourite of those affordable cars | 0:33:22 | 0:33:24 | |
is the Cinquecento. | 0:33:24 | 0:33:26 | |
Cheap and cheerful, it's become an icon! | 0:33:26 | 0:33:29 | |
Thanks to the passion and dedication of specialist mechanics, | 0:33:29 | 0:33:33 | |
these vintage cars are still on the road today. | 0:33:33 | 0:33:36 | |
I have been told the workshop of Michele and Mauro Miola is packed | 0:33:38 | 0:33:43 | |
full of Cinquecentos in restoration. | 0:33:43 | 0:33:45 | |
It's a must for a fan like me. | 0:33:45 | 0:33:49 | |
Mauro? | 0:33:49 | 0:33:51 | |
-Michele? -Buongiorno, Michele. | 0:33:58 | 0:34:00 | |
If you're from a Catholic family where, you know, the mother | 0:34:11 | 0:34:14 | |
and the father keep an eye on the children, | 0:34:14 | 0:34:16 | |
maybe this is the first place that you're actually private. | 0:34:16 | 0:34:19 | |
I'm sure that a lot of the kids that are in their 50s now | 0:34:19 | 0:34:22 | |
were conceived in this car. | 0:34:22 | 0:34:24 | |
THEY ALL LAUGH | 0:34:24 | 0:34:26 | |
THEY ALL LAUGH | 0:34:37 | 0:34:38 | |
He remembers which car! | 0:34:38 | 0:34:40 | |
Andrew, look at this. No way! | 0:34:58 | 0:35:02 | |
This is so beautiful. Oh! | 0:35:02 | 0:35:06 | |
That is something, isn't it? | 0:35:06 | 0:35:08 | |
That's like a showpiece. Bellisimo. | 0:35:09 | 0:35:12 | |
It's a beautiful piece of design, isn't it? | 0:35:12 | 0:35:14 | |
Yes, definitely. | 0:35:14 | 0:35:16 | |
I can't leave without getting behind the wheel | 0:35:17 | 0:35:20 | |
of one of the Miolas' precious 500s! | 0:35:20 | 0:35:23 | |
Gently. Yeah, gently. | 0:35:23 | 0:35:26 | |
-Convince her, don't, er... -Convince her. | 0:35:26 | 0:35:29 | |
Yeah, have you...? | 0:35:29 | 0:35:30 | |
CAR RUMBLES AND GROANS | 0:35:30 | 0:35:32 | |
Brakes would be nice as well. | 0:35:32 | 0:35:33 | |
You feel like you're driving a piece of history. | 0:35:36 | 0:35:40 | |
ENGINE RUMBLES | 0:35:40 | 0:35:41 | |
It's more like you're destroying a piece of history. | 0:35:41 | 0:35:43 | |
-ANDREW LAUGHS -You've got to be more kind. | 0:35:43 | 0:35:46 | |
So you see, it's that the car changed society completely. | 0:35:48 | 0:35:53 | |
At every level. Because, like, a vet, a doctor, a nurse, | 0:35:53 | 0:35:57 | |
you are in a remote village, | 0:35:57 | 0:35:59 | |
suddenly you call and they can come to you now. | 0:35:59 | 0:36:01 | |
So it is a part of society. | 0:36:01 | 0:36:04 | |
That, I think, is why the people love it so much. | 0:36:04 | 0:36:07 | |
I can imagine perhaps someone who's come from Sicily, | 0:36:07 | 0:36:10 | |
-they come to the north. -Yeah. | 0:36:10 | 0:36:12 | |
What a sensation | 0:36:12 | 0:36:13 | |
when they go back to their village in their brand new Cinquecento. | 0:36:13 | 0:36:18 | |
And show off they have become a modern man in modern society. | 0:36:18 | 0:36:24 | |
ENGINE ROARS | 0:36:24 | 0:36:25 | |
I love the sound when you put a bit of gas on. | 0:36:25 | 0:36:29 | |
ENGINE ROARS | 0:36:29 | 0:36:31 | |
Andiamo. | 0:36:33 | 0:36:35 | |
The economic boom years were also the glory years | 0:36:37 | 0:36:40 | |
of a great Italian art movement. | 0:36:40 | 0:36:42 | |
Arte Povera emerged here in Piedmont in the '60s, | 0:36:42 | 0:36:45 | |
as a kind of protest against the rapid industrialisation of Italy. | 0:36:45 | 0:36:50 | |
The artists of the movement took the ordinary materials | 0:36:50 | 0:36:54 | |
of everyday life and used them to make art. | 0:36:54 | 0:36:57 | |
The Museum Of Contemporary Art in Rivoli, on the outskirts | 0:36:58 | 0:37:01 | |
of Turin, has an unrivalled collection of Arte Povera. | 0:37:01 | 0:37:05 | |
A world away from the opulence of the Baroque, | 0:37:06 | 0:37:09 | |
it's down to earth, almost homemade! | 0:37:09 | 0:37:12 | |
I wonder what Giorgio will make of it. | 0:37:13 | 0:37:15 | |
So this is probably the most famous work of Arte Povera. | 0:37:17 | 0:37:22 | |
Venus Of The Rags, it's called. By Michelangelo Pistoletto. | 0:37:22 | 0:37:26 | |
And I think, being Italian, of course he's thinking about the past, | 0:37:28 | 0:37:32 | |
thinking about statues of Venus, but I think what he's saying to us is, | 0:37:32 | 0:37:37 | |
"How do you represent a person, how do you represent a human being?" | 0:37:37 | 0:37:43 | |
For me, the rags could be a portrait of a person. | 0:37:43 | 0:37:48 | |
Perhaps through all the clothes they ever wore. | 0:37:48 | 0:37:51 | |
-All his life. -Yeah. -That's right. | 0:37:51 | 0:37:53 | |
If you imagine like a huge pile of laundry. | 0:37:53 | 0:37:56 | |
That's everything you ever wore, your body was in there, | 0:37:56 | 0:38:00 | |
in there, in there, in there, in there, in there. | 0:38:00 | 0:38:02 | |
And this is a kind of accumulation. | 0:38:02 | 0:38:04 | |
So either you are this permanent ideal figure | 0:38:04 | 0:38:07 | |
or actually, maybe not. | 0:38:07 | 0:38:09 | |
Maybe you are more imperfect, you are more ragged. | 0:38:09 | 0:38:12 | |
Maybe your life is a process rather than a state. | 0:38:12 | 0:38:15 | |
So I want to know what you think of this. | 0:38:18 | 0:38:22 | |
It's kind of like a portrait of Italy by another member | 0:38:22 | 0:38:24 | |
of the Arte Povera generation, he's called Luciano Fabro. | 0:38:24 | 0:38:28 | |
This is a tombino, this is a pothole cover. | 0:38:28 | 0:38:32 | |
I like it. | 0:38:34 | 0:38:35 | |
It's two Italys. One upside down. | 0:38:35 | 0:38:37 | |
And then Sicily and Sardinia stuck on it. | 0:38:37 | 0:38:40 | |
It's funny. I mean, here is where they made Italy, | 0:38:40 | 0:38:43 | |
so it's almost like... | 0:38:43 | 0:38:45 | |
ANDREW LAUGHS | 0:38:45 | 0:38:46 | |
You know, the first concept of Italy was born here, | 0:38:46 | 0:38:49 | |
and so now to have an artist do this and turn it upside-down | 0:38:49 | 0:38:53 | |
and stick the bits together, I guess it's got to do with that. | 0:38:53 | 0:38:56 | |
So again, it's the ordinary material of working everyday Italian life. | 0:38:57 | 0:39:02 | |
The rust as well I like. | 0:39:02 | 0:39:04 | |
-Yeah. -The rust is beautiful, isn't it? Look at that. | 0:39:04 | 0:39:08 | |
I mean, how do you make a portrait of Italy? | 0:39:09 | 0:39:12 | |
-I think it's quite a good one. -Hmm. | 0:39:12 | 0:39:14 | |
There's a piece here by my favourite Arte Povera artist, Giuseppe Penone. | 0:39:18 | 0:39:23 | |
Unsurprisingly for a Piedmontese artist, | 0:39:23 | 0:39:27 | |
his work focuses on man's relationship with nature. | 0:39:27 | 0:39:30 | |
This room is made entirely of laurel leaves. | 0:39:30 | 0:39:35 | |
It's beautifully quiet. | 0:39:35 | 0:39:36 | |
HE INHALES | 0:39:38 | 0:39:41 | |
Wow, that smells fantastic! | 0:39:41 | 0:39:43 | |
What's that? Is that a pair of lungs? | 0:39:46 | 0:39:49 | |
Yeah. It's a bronze cast of laurel wreaths. | 0:39:49 | 0:39:53 | |
It's like, you know Slow Food? | 0:39:55 | 0:39:56 | |
I think this is... | 0:39:56 | 0:39:59 | |
-For me, this is slow art. -Slow art. | 0:39:59 | 0:40:01 | |
You just let it work on you. | 0:40:01 | 0:40:03 | |
It's a funny thing... | 0:40:05 | 0:40:06 | |
We're indoors and we're in an art gallery, | 0:40:08 | 0:40:10 | |
but I feel if I close my eyes I'm almost back | 0:40:10 | 0:40:12 | |
to the beginning of where we started our trip, | 0:40:12 | 0:40:15 | |
that little sort of chapel on the edge of the valley. | 0:40:15 | 0:40:18 | |
It's a room for contemplation. | 0:40:18 | 0:40:20 | |
Maybe this is like a modern artist's version of a pilgrimage chapel. | 0:40:20 | 0:40:24 | |
-And the God is nature. -Absolutely. | 0:40:24 | 0:40:28 | |
I also like the idea that you come in here | 0:40:30 | 0:40:32 | |
and you're breathing in these things so it stays in your lungs, | 0:40:32 | 0:40:36 | |
and you're taking a bit away with you. I think it's lovely. | 0:40:36 | 0:40:39 | |
-So you've become part of it. -You are part of it. | 0:40:39 | 0:40:41 | |
I think that's part of its meaning. | 0:40:41 | 0:40:43 | |
I've seen Penone's work in museums all over the world. | 0:40:45 | 0:40:49 | |
But seeing it here confirms just how deep-rooted his connection is | 0:40:49 | 0:40:53 | |
to his homeland. | 0:40:53 | 0:40:54 | |
And that connection is so totally Piedmontese. | 0:40:57 | 0:41:00 | |
Their commitment to the land has produced one of the most | 0:41:00 | 0:41:03 | |
fertile territories in Europe, and the rice fields of Vercelli | 0:41:03 | 0:41:07 | |
in the plains north of Turin are the most prized. | 0:41:07 | 0:41:10 | |
The locals have worked hard for centuries to cultivate | 0:41:12 | 0:41:15 | |
the best conditions to produce rice here. | 0:41:15 | 0:41:17 | |
And now there are more than 100 varieties grown | 0:41:19 | 0:41:22 | |
in these paddy fields - the most popular is carnoroli. | 0:41:22 | 0:41:26 | |
For our chefs, it's the king of risotto rice. | 0:41:26 | 0:41:29 | |
I want to show you these guys, because it's so beautiful, | 0:41:31 | 0:41:33 | |
come and have a look. | 0:41:33 | 0:41:35 | |
Look at this. | 0:41:39 | 0:41:41 | |
So, this is straight out of the field. | 0:41:42 | 0:41:44 | |
-This is what I eat in my risotto? -Yes. | 0:41:44 | 0:41:47 | |
These are the pearls of the Baragge, the rice from this rice field. | 0:41:47 | 0:41:53 | |
If you came here in the first half of the year | 0:41:53 | 0:41:55 | |
this would be almost like a landscape from China, like a paddy field? | 0:41:55 | 0:41:59 | |
These would be more like Chinese paddy fields, | 0:41:59 | 0:42:01 | |
because they would be small paddy fields. | 0:42:01 | 0:42:03 | |
You can see also they are in different levels in order to work | 0:42:03 | 0:42:06 | |
with the water, so you have different levels of it, | 0:42:06 | 0:42:08 | |
and it's a very small tenement all the time. | 0:42:08 | 0:42:12 | |
And is this a natural microclimate for rice, then? | 0:42:12 | 0:42:15 | |
-The cold air, that makes it just right? -Just perfect. | 0:42:15 | 0:42:19 | |
And, also, the perfect, beautiful, | 0:42:19 | 0:42:21 | |
pure water that comes from the mountains. | 0:42:21 | 0:42:23 | |
I would imagine that cold air's bad for a crop, | 0:42:23 | 0:42:25 | |
-but for rice it's not bad, is it? -It strengthens it. | 0:42:25 | 0:42:27 | |
This area has received the DOP, the Denominazione Origine Protetta, | 0:42:27 | 0:42:33 | |
so protected denomination of origins, | 0:42:33 | 0:42:37 | |
because this has been proved, it is... | 0:42:37 | 0:42:40 | |
You cannot produce anything equal to that anywhere else. | 0:42:40 | 0:42:44 | |
This rice has been crossbred | 0:42:44 | 0:42:47 | |
and made to what it is through years of experience of the people. | 0:42:47 | 0:42:52 | |
The exceptional rice grown here has made the Vercelli | 0:42:55 | 0:42:58 | |
the rice trading capital of Europe. | 0:42:58 | 0:43:00 | |
The town's rice market, the Borsa Vercelli, | 0:43:03 | 0:43:05 | |
is the Wall Street of the rice world, | 0:43:05 | 0:43:08 | |
and the price set here each week | 0:43:08 | 0:43:10 | |
becomes standard across all of Europe. | 0:43:10 | 0:43:12 | |
It's a fascinating game of nerve. | 0:43:14 | 0:43:16 | |
The floor is packed with millers and brokers, haggling over prices. | 0:43:16 | 0:43:20 | |
So, here you'll have the broker, | 0:43:22 | 0:43:25 | |
and the miller will check out the quality of the rice. | 0:43:25 | 0:43:29 | |
Look, now he's changing the board, | 0:43:29 | 0:43:31 | |
and he's going to look on the whiteboard to see. | 0:43:31 | 0:43:34 | |
Oh, I see, so he's looking for slightly discoloured grains? | 0:43:36 | 0:43:40 | |
That's right. | 0:43:40 | 0:43:41 | |
He says there is a lot of them discoloured, and broken ones, | 0:43:41 | 0:43:44 | |
and there's a lot of them slightly grey. | 0:43:44 | 0:43:46 | |
So he's saying to him, "There's quite a lot of grey ones in here, | 0:43:46 | 0:43:50 | |
"I can't give you the top dollar cos it's not best quality." | 0:43:50 | 0:43:53 | |
-And he's saying, "No, no, come on, it's not that bad." -That's right. | 0:43:53 | 0:43:56 | |
I love these two boards. It's almost like a game of chess. | 0:43:56 | 0:43:59 | |
This must have been used for hundreds | 0:43:59 | 0:44:01 | |
and hundreds of years, this system. | 0:44:01 | 0:44:03 | |
'The broker, Giacomo, and miller, Giuseppe, are busy haggling. | 0:44:03 | 0:44:07 | |
'But they seem to be struggling to come to a deal.' | 0:44:07 | 0:44:11 | |
What price do you want from Giuseppe? | 0:44:11 | 0:44:14 | |
Yes, I want 350 euros per tonne. | 0:44:14 | 0:44:18 | |
Today, our margin is around 330. | 0:44:18 | 0:44:22 | |
Giacomo looks very interested at this point. | 0:44:22 | 0:44:25 | |
-Yes, OK, so 330. -You can barter for me, eh? | 0:44:25 | 0:44:27 | |
For him it's important, | 0:44:27 | 0:44:29 | |
because as the rice there dries ready to go, he wants to get | 0:44:29 | 0:44:33 | |
rid of it, otherwise he cannot pick up any others, do you understand? | 0:44:33 | 0:44:38 | |
He knows that, so it's going to be a little bit of a tug there. | 0:44:38 | 0:44:41 | |
So, can you help in some way, Giorgio? | 0:44:41 | 0:44:43 | |
Maybe you could be a diplomat. | 0:44:43 | 0:44:45 | |
I think that they've been going on like that for the last 1,000 years, | 0:44:45 | 0:44:48 | |
I don't think they need our help, I'm telling you. | 0:44:48 | 0:44:51 | |
These hidden sides of Piedmont, little tales, chance meetings, | 0:44:51 | 0:44:56 | |
are showing me a whole new side to a region I've always loved. | 0:44:56 | 0:44:59 | |
Back in the '80s, when I first visited, | 0:45:01 | 0:45:03 | |
it was the art that opened my eyes to Piedmont's special character. | 0:45:03 | 0:45:07 | |
And, on that trip, one place in particular caught my imagination. | 0:45:10 | 0:45:14 | |
The UNESCO protected heritage site called the Sacro Monte di Varallo, | 0:45:15 | 0:45:20 | |
an hour's drive from Vercelli. | 0:45:20 | 0:45:22 | |
This extraordinary place of pilgrimage is made up | 0:45:22 | 0:45:25 | |
of 45 little chapels, each representing a scene | 0:45:25 | 0:45:28 | |
from the life of Christ. | 0:45:28 | 0:45:30 | |
First constructed in the late 1400s, | 0:45:30 | 0:45:33 | |
it's evolved and expanded over the centuries. | 0:45:33 | 0:45:36 | |
It might not be high art, but for me, it's as fundamental | 0:45:36 | 0:45:39 | |
as the great masterpieces of the Renaissance | 0:45:39 | 0:45:42 | |
in creating the culture of this land. | 0:45:42 | 0:45:44 | |
There's one chapel in particular I want to show Giorgio. | 0:45:46 | 0:45:49 | |
It's stayed with me since my first visit here - | 0:45:49 | 0:45:52 | |
a gory, violent interpretation of the Massacre of the Innocents. | 0:45:52 | 0:45:57 | |
I think you really understand what the effect these sculptures | 0:45:57 | 0:46:02 | |
were meant to have on people when you look at this one. | 0:46:02 | 0:46:05 | |
The appeal is not to the head, the appeal is to the heart, | 0:46:05 | 0:46:09 | |
and this horrible scene of children being massacred. | 0:46:09 | 0:46:13 | |
It is a real... | 0:46:13 | 0:46:15 | |
It's a real... It's hard to look at. | 0:46:15 | 0:46:18 | |
I think it makes you feel really sad, and really worried. | 0:46:20 | 0:46:24 | |
I'm sure if you were here with your kids, | 0:46:24 | 0:46:26 | |
you'd just grasp them and walk away. | 0:46:26 | 0:46:28 | |
I think it takes you to the scene almost too well. | 0:46:30 | 0:46:33 | |
The attention to detail is stunning, down to the sword, | 0:46:34 | 0:46:37 | |
and really you can see it entering the body. | 0:46:37 | 0:46:40 | |
Look at the sufferance of the mother trying to save the baby. | 0:46:42 | 0:46:47 | |
Screaming, you can almost hear them screaming. | 0:46:47 | 0:46:50 | |
Well, I think it's there to put... | 0:46:52 | 0:46:54 | |
-The fear. -..the fear of God into you. | 0:46:54 | 0:46:57 | |
I mean, it's definitely, this place, this whole sacred mountain... | 0:46:57 | 0:47:01 | |
..is a kind of machine, | 0:47:03 | 0:47:06 | |
made to ingrain faith in the people who came here, | 0:47:06 | 0:47:11 | |
-to really make them believe. -In a very spectacular way. | 0:47:11 | 0:47:15 | |
Yes, if you don't pray to God, if you don't behave like a good, | 0:47:15 | 0:47:19 | |
devout Christian, you know, maybe these things will happen to you. | 0:47:19 | 0:47:22 | |
Each chapel is like one scene in an unfolding story. | 0:47:22 | 0:47:27 | |
Yes, like a modern film, almost. | 0:47:27 | 0:47:29 | |
You're going through, you've got to know there is going to be | 0:47:29 | 0:47:33 | |
the final thing, the resurrection, | 0:47:33 | 0:47:35 | |
but you still have to go through all the thought | 0:47:35 | 0:47:38 | |
and the pain and everything else. | 0:47:38 | 0:47:40 | |
The chapel I want to take a look at | 0:47:42 | 0:47:44 | |
is the one representing the Last Supper. | 0:47:44 | 0:47:46 | |
-Quite a spread. -It is quite a spread. | 0:47:47 | 0:47:50 | |
And what is amazing, look, they don't have just bread and wine, | 0:47:50 | 0:47:56 | |
like in the Bible, but they've got all the produce from this area. | 0:47:56 | 0:48:00 | |
Look, there's freshwater fish, like trout and things like that. | 0:48:00 | 0:48:04 | |
You've got two different types of cheese in there, and you can | 0:48:04 | 0:48:07 | |
actually recognise them very well, because the one on the right, | 0:48:07 | 0:48:09 | |
that's a castelmagno, and that one, because it's got a red skin, | 0:48:09 | 0:48:13 | |
is castelrosso, which are really typical cheeses from this area. | 0:48:13 | 0:48:16 | |
So they were eating, as well, | 0:48:16 | 0:48:18 | |
something that the people actually knew. | 0:48:18 | 0:48:20 | |
Yeah, yeah, so you can actually identify the cheeses | 0:48:20 | 0:48:23 | |
-as being from here? -The two different cheeses, from here. | 0:48:23 | 0:48:27 | |
Well, I think that was the idea, | 0:48:27 | 0:48:29 | |
because in the instruction manuals for the artists of the time, | 0:48:29 | 0:48:32 | |
it always says, "Make the people feel at home." | 0:48:32 | 0:48:35 | |
You know, it shouldn't feel like it is 2,000 years ago in the Holy Land, | 0:48:35 | 0:48:39 | |
it should feel as if it's taking place in Piedmont, | 0:48:39 | 0:48:42 | |
and that's what they have done. | 0:48:42 | 0:48:43 | |
I would have liked to cook this dinner. | 0:48:43 | 0:48:46 | |
After seeing the various stages of Christ's life, | 0:48:50 | 0:48:53 | |
we get to the chapel where the story reaches its climax - the Crucifixion. | 0:48:53 | 0:48:58 | |
At this moment, the maximum moment of empathy, | 0:48:59 | 0:49:03 | |
where you're supposed to feel Christ's suffering, | 0:49:03 | 0:49:06 | |
you're allowed to occupy the same space as his mother, | 0:49:06 | 0:49:10 | |
you're allowed to occupy the same space as the Disciples looking up. | 0:49:10 | 0:49:15 | |
You are really touched by it. | 0:49:15 | 0:49:17 | |
You feel like you've seen every scene, | 0:49:17 | 0:49:20 | |
and it has a little bit of that sort of feeling of a theme park... | 0:49:20 | 0:49:26 | |
but for the soul. | 0:49:26 | 0:49:28 | |
Well, in a sense, the modern theme park is a debased version of this. | 0:49:28 | 0:49:33 | |
You know, Disneyland - you make the pilgrimage to go there, | 0:49:33 | 0:49:35 | |
you know the stories, you've seen the films, | 0:49:35 | 0:49:37 | |
and now you meet the characters, you shake hands. | 0:49:37 | 0:49:40 | |
Except all the spiritual content has been removed, | 0:49:40 | 0:49:43 | |
and whereas you end your visit to Disneyland, perhaps, | 0:49:43 | 0:49:46 | |
with a trip to the shop, here... | 0:49:46 | 0:49:48 | |
you end your visit by going down into the basement of the church | 0:49:48 | 0:49:54 | |
and paying your respects to the holy image of the Madonna. | 0:49:54 | 0:49:58 | |
The basement chapel is like a people's museum | 0:50:04 | 0:50:07 | |
of faith and devotion, | 0:50:07 | 0:50:08 | |
a place where they offer remembrance, or give thanks. | 0:50:08 | 0:50:12 | |
What I love about it is, it's like a history of the kind of accidents | 0:50:15 | 0:50:19 | |
that could have befallen you in Piedmont over the centuries. | 0:50:19 | 0:50:23 | |
Here we've got somebody who got attacked by a highwayman. | 0:50:23 | 0:50:27 | |
That's right. | 0:50:27 | 0:50:28 | |
Here you've got a terrible rail crash that | 0:50:28 | 0:50:31 | |
-occurred at the beginning of the 20th century, and then... -To electricity. | 0:50:31 | 0:50:35 | |
To electricity, accident. | 0:50:35 | 0:50:37 | |
To go more recent, | 0:50:37 | 0:50:39 | |
you remember, a few months ago, the Costa Concordia? | 0:50:39 | 0:50:43 | |
There must be somebody who was on the Costa Concordia, | 0:50:43 | 0:50:46 | |
-and he felt that the Madonna blessed him. -That's right. | 0:50:46 | 0:50:49 | |
It's not necessarily that you just came to pray that you would be saved. | 0:50:49 | 0:50:53 | |
If something happened to you and you had a close shave... | 0:50:53 | 0:50:55 | |
-Very close shave. -..then you attributed to... | 0:50:55 | 0:50:59 | |
-..to the fact that your faith allowed... -..saved you. | 0:50:59 | 0:51:02 | |
I suppose it just shows that, for many people, | 0:51:02 | 0:51:04 | |
the church is still the first port of call. | 0:51:04 | 0:51:07 | |
This is from 1807. | 0:51:07 | 0:51:10 | |
and what happened is this Alfonso Cabora, | 0:51:10 | 0:51:13 | |
captain of the Italian Regiment, | 0:51:13 | 0:51:15 | |
had received two shots, and the Maria Santissima saved him. | 0:51:15 | 0:51:21 | |
Isn't that amazing? | 0:51:21 | 0:51:23 | |
That you've got the Napoleonic Wars, someone surviving that, | 0:51:23 | 0:51:26 | |
cheek by jowl with someone surviving a bicycle accident in the '50s. | 0:51:26 | 0:51:31 | |
Grazia Ricevuta. | 0:51:31 | 0:51:32 | |
-There must be 1,000 human stories in here. -Absolutely. | 0:51:32 | 0:51:36 | |
Our journey through Piedmont has been so rich and full of variety. | 0:51:39 | 0:51:44 | |
I feel we have seen most of the special things | 0:51:44 | 0:51:47 | |
this wonderful region has to offer. | 0:51:47 | 0:51:49 | |
Well, all except one. | 0:51:49 | 0:51:51 | |
We've still not visited any of the great wine producers | 0:51:51 | 0:51:54 | |
this region is so famous for. | 0:51:54 | 0:51:56 | |
That's because I saved it for last. | 0:51:57 | 0:52:00 | |
We are going to spend the evening at Contratto, | 0:52:00 | 0:52:02 | |
one of the great historic wine houses of the Langhe. | 0:52:02 | 0:52:06 | |
I know the guy who owns the place. | 0:52:06 | 0:52:08 | |
I am so excited about it, because it has been | 0:52:08 | 0:52:10 | |
bought by a friend of mine, called Giorgio Rivetti. | 0:52:10 | 0:52:14 | |
Which is that guy there. Giorgio! | 0:52:14 | 0:52:17 | |
-Come stai? -Benissimo, Giorgio. -Fantastico. | 0:52:17 | 0:52:19 | |
-Nice to see you. Hey, Andrew. -Thanks for having us. | 0:52:19 | 0:52:23 | |
A pleasure. Thank you, thank you for coming here. | 0:52:23 | 0:52:26 | |
This is a new place, new house! | 0:52:26 | 0:52:28 | |
Yes, something new for me, something exciting. | 0:52:28 | 0:52:30 | |
You know me. I love to produce Barbaresco and Barolo, | 0:52:30 | 0:52:33 | |
but my passion is about bubbles, too. | 0:52:33 | 0:52:35 | |
'Giorgio is one of the best wine producers in Piedmont, | 0:52:36 | 0:52:40 | |
'so it's exciting he's turning his hand to sparkling wine.' | 0:52:40 | 0:52:43 | |
'And we can't miss a tour of the cellar, | 0:52:45 | 0:52:47 | |
'the secret of the success of the Contratto champagne method wine.' | 0:52:47 | 0:52:51 | |
Wow! This is a cathedral! | 0:52:51 | 0:52:54 | |
UNESCO protected, these wine cellars where dug out of the old | 0:52:56 | 0:53:00 | |
limestone hills of Canelli in the 19th century. | 0:53:00 | 0:53:04 | |
Ingenious local winemakers discovered the constant temperature | 0:53:04 | 0:53:08 | |
of 13 degrees inside created the perfect conditions | 0:53:08 | 0:53:11 | |
to ferment the wine naturally. | 0:53:11 | 0:53:14 | |
Giorgio's always got his eye on business, | 0:53:15 | 0:53:17 | |
but he hasn't lost sight of the small, but important, | 0:53:17 | 0:53:20 | |
rituals of winemaking. | 0:53:20 | 0:53:22 | |
30,000 bottles a day are turned manually here | 0:53:23 | 0:53:26 | |
to loosen the sediment inside. | 0:53:26 | 0:53:28 | |
Hello, Mario. | 0:53:30 | 0:53:31 | |
Do you mind? | 0:53:38 | 0:53:39 | |
Don't mess around, Andrew. | 0:53:39 | 0:53:41 | |
-Andrew, like that. -OK, go on, Giorgio. | 0:53:55 | 0:53:58 | |
-Eh, no. -No? | 0:54:02 | 0:54:04 | |
I missed the one in the middle? | 0:54:05 | 0:54:07 | |
I think you are better in the kitchen! | 0:54:10 | 0:54:12 | |
'After turning the bottles,' | 0:54:13 | 0:54:15 | |
the sediment inside must be released | 0:54:15 | 0:54:17 | |
so the wine can be laid down to mature. | 0:54:17 | 0:54:19 | |
This is the bit I've been waiting for. | 0:54:21 | 0:54:23 | |
Wow! | 0:54:26 | 0:54:28 | |
That is brilliant! No way! | 0:54:29 | 0:54:31 | |
Because this wine is in life, it has life inside. | 0:54:31 | 0:54:34 | |
-Look, half of the bottle shot off. -Yeah. | 0:54:34 | 0:54:36 | |
That was incredible! Giorgio, man! | 0:54:38 | 0:54:41 | |
I'm scared to open it now, after what I saw downstairs! | 0:54:45 | 0:54:48 | |
-Don't worry. -It's going to be a shower. | 0:54:48 | 0:54:52 | |
CORK POPPING | 0:54:52 | 0:54:53 | |
It smells quite sweet. | 0:54:53 | 0:54:55 | |
It's got the... Like a crust, bread crust. | 0:54:55 | 0:54:58 | |
Yes, typical for sparkling wine. | 0:54:58 | 0:55:01 | |
-Salute. -Salute. Cheers. | 0:55:01 | 0:55:04 | |
-I can imagine this with some fish. -Oh, yes. Oysters, too. -Oysters! | 0:55:06 | 0:55:11 | |
Piedmont is a corner of paradise, really. | 0:55:11 | 0:55:13 | |
We have a lot of beautiful grapes, and this beautiful land. | 0:55:13 | 0:55:17 | |
99% of the top wine producers in Piedmont are farmers. | 0:55:17 | 0:55:21 | |
This is something special. | 0:55:21 | 0:55:23 | |
They know everything about a vineyard, | 0:55:23 | 0:55:26 | |
they respect the environment because they do everything organic, OK? | 0:55:26 | 0:55:29 | |
They do a beautiful job in the vineyard | 0:55:29 | 0:55:31 | |
and are purchasing a small quantity of fruit, small quantity of wine, | 0:55:31 | 0:55:34 | |
but the wines are unbelievable. | 0:55:34 | 0:55:36 | |
And they're probably doing the same thing that their father did, | 0:55:36 | 0:55:39 | |
-and maybe THEIR father did. -Looking after the land. -Yeah. | 0:55:39 | 0:55:42 | |
So, although you're a large producer, | 0:55:42 | 0:55:44 | |
-you want to keep the philosophy of the small producer. -Yes, of course. | 0:55:44 | 0:55:48 | |
No, really, the farming philosophy, this is important for me. | 0:55:48 | 0:55:52 | |
I don't want to change this, of course. | 0:55:52 | 0:55:54 | |
-Here's hoping you never do change it. Cheers. -Cheers. | 0:55:54 | 0:55:57 | |
-To us and to Piedmont. -Piedmont. | 0:55:57 | 0:55:59 | |
If Giorgio and his kind stick around, | 0:56:00 | 0:56:02 | |
there really won't be any space for a big multinational here. | 0:56:02 | 0:56:05 | |
He reminds me of the old Piedmontese saying - | 0:56:08 | 0:56:12 | |
farmer, farmer - big shoes but sharp brains. | 0:56:12 | 0:56:15 | |
And the heart of Piedmont for me will always be the countryside, | 0:56:17 | 0:56:21 | |
the original source of everything that is so magical | 0:56:21 | 0:56:24 | |
about this hidden gem of Italy. | 0:56:24 | 0:56:26 | |
Our pilgrimage has come full circle. | 0:56:26 | 0:56:29 | |
You see, Andrew, when I think about Piedmontese, | 0:56:29 | 0:56:32 | |
I always think about people | 0:56:32 | 0:56:34 | |
with an incredible amount of resilience, you know. | 0:56:34 | 0:56:37 | |
They really are... | 0:56:37 | 0:56:39 | |
They fight things over and they turn things over, and they made it, | 0:56:39 | 0:56:43 | |
they rule it, the first capital of Italy. | 0:56:43 | 0:56:47 | |
Here they have people like Carlo Petrini, coming in and saying, | 0:56:47 | 0:56:51 | |
"Listen, you've got a great amount of value on this land." | 0:56:51 | 0:56:55 | |
I keep coming back to these leaves. | 0:56:55 | 0:56:58 | |
Sandrino's dog, snuffling among the leaves. | 0:56:58 | 0:57:00 | |
-Even the artwork is made of the leaves! -That's right! | 0:57:00 | 0:57:04 | |
That beautiful piece by Penone. There's this real... | 0:57:04 | 0:57:07 | |
I think this sense of connection to the land so strong here. | 0:57:07 | 0:57:11 | |
It seems to me, it feels to me, | 0:57:11 | 0:57:13 | |
as if the cultura populara is now on the way up. | 0:57:13 | 0:57:17 | |
In fact, that's what people come here for now. | 0:57:17 | 0:57:20 | |
What do you think your favourite experience has been? | 0:57:20 | 0:57:22 | |
What do you remember? | 0:57:22 | 0:57:24 | |
For me, the most magic moment | 0:57:24 | 0:57:25 | |
was when Sandrino's dogs got the truffle out of the ground. | 0:57:25 | 0:57:29 | |
It's such a moment, isn't it, to find this pearl hidden away? | 0:57:29 | 0:57:36 | |
It's fantastic, and it just puts me back, you know, | 0:57:36 | 0:57:39 | |
I'm sitting in London trying to sell these things to people, | 0:57:39 | 0:57:42 | |
and suddenly here I am, just picking it out of the ground. | 0:57:42 | 0:57:45 | |
It's magic for me, that. | 0:57:45 | 0:57:47 | |
I'll be coming back for that experience of the soil, | 0:57:47 | 0:57:50 | |
for the humble pilgrimage church, the terracotta statues at Varallo, | 0:57:50 | 0:57:54 | |
for the experience of eating funghi porcini, | 0:57:54 | 0:57:58 | |
and the venison that you cooked. | 0:57:58 | 0:58:00 | |
-The truffle. -Of course. | 0:58:00 | 0:58:02 | |
-Andiamo. -Va va. | 0:58:03 | 0:58:05 | |
So, where do you think we should go next? | 0:58:08 | 0:58:11 | |
I think the best place to go now is for lunch, man. | 0:58:11 | 0:58:15 | |
HE LAUGHS | 0:58:15 | 0:58:17 | |
Subtitles by Red Bee Media Ltd | 0:58:34 | 0:58:39 |