>>> SO BOLOGNA, I HAVE NOT BEEN HERE FOR A VERY LONG TIME.
VERY HAPPY TO BE BACK. THE PEOPLE OF BOLOGNA HAVE BEEN
HIT HARD BY THE CORONAVIRUS PANDEMIC, BUT I HAVE ARRIVED IN
A MOMENT OF BRIEF KNOW MALTEANOR BOLOGNA IS AN ANCIENT UNIVERSITY
TOWN. THE OLDEST IN THE WESTERN WORLD,
BROUGHT TO LIFE BY STUDENTS FLAUNTING THEIR YOUTH.
THIS BREAD, IT’S AN OF A. SOME BOLD SOULS WHISPER THIS IS
THE BEST IN ITALY. >> SMELL, SMELL, SMELL.
THE SMELL SOMETHING UNBELIEVABLE.
>> I AM STANLEY TUCCI. I AM ITALIAN ON BOTH SIDES AND I
AM TRAVELING ACROSS ITALY TO DISCOVER HOW THE FOOD IN EACH OF
THIS COUNTRY’S 20 REGIONS IS AS UNIQUE AS THE PEOPLE AND THEIR
PAST. >> ANGER, RELIGION AND DEATH.
IT HAS EVERYTHING IN IT. I AM HERE TO DISCOVER WHY THIS
IS HOME TO THE GASTRIC SUPERSTARS OF THE NATION’S FOOD.
>> THIS IS MADE WITH LOVE. >> AND HOW ANPEOPLE HERE REALLY
KNOW HOW TO WAIT FOR THE BEST THINGS IN LIFE.
>> SLOW, SLOWLY, SLOWLY ARRIVE AT THE POINT OF EXCELLENCE.
>> RIGHT. >> AND BECAUSE WE’VE WAITED ‐‐
>> 25 YEARS. >> WOW, REALLY IS GOOD.
OH, MY GOD. I DON’T HAVE TO.
SO GOOD. IT’S JUST ONE OF THE MOST
DELICIOUS THINGS ON EARTH. FOR A GREEDY MAN, THIS PLACE IS
THE GIGANTIC DELI OF MY DREAMS. BUT DON’T FRET, I HAVE THE MA
METABOLISM OF A TEENAGER. THE CAPITOL OF BOLOGNA, IT’S
COCOONED BETWEEN THE ADRIANIC SEA.
NO WONDER, IT’S ALSO BRED ONE OF THE WORLD’S BEST CHEFS.
BUCKLE UP. I KNOW YOU CAN ONLY SEE A BLUR
WITH GLASSES, BUT THAT’S ME IN THE CAR TEARING AROUND THE ROADS
OF THE PROVENCE IN THE TENDER CARE OF A MAN THAT LIKES FAST
CARS, SLOW FOOD. HE’S GOT THREE OF THEM.
>> NEXT TIME DO IT FASTER. >> I LOVE THIS PLACE.
>> HE’S TAKING ME BEHIND THE SCENES TO THE DAIRY, WHICH IS
ABOUT 30 MILES OUTSIDE BOLOGNA. I’M PLAYING IT COOL.
>> WHOA. REALLY?
JESUS CHRIST! >> THIS IS WHERE HE HAS BEEN
COMING TO GET HIS BELOVED PARMGANO.
THIS IS A VERY, VERY SMALL PRODUCTION, AND EXTREMELY HIGH
QUALITY. >> MILK IS KING HERE.
THE WHITE COWS ARE UNIQUE TO THE VALLEY OF THE RIVER POE THAT
RUNS THROUGH THIS REGION. >> IT’S LIKE A MAGIC ACT.
>> THEY INVENTED THIS. >> 3, 2, 1.
OPEN. >> SMELL IT.
SMELL IT. THE SMELLING IS UNBELIEVABLE.
THE SMELL IS UNBELIEVABLE. >> OH, MY GOD.
THAT’S TOO MUCH. WOW.
>> [ BLEEP ]. >> I MEAN, YES.
GENO IS UP AT 5:00 A. M., POURING THE MILK IN THE COPPER VATS, AND
RUNNING THEM SALT BATHS THAT LAST FOR 19 DAYS.
>> YOU HAVE TO LOVE THE INGREDIENTS.
YOU HAVE TO KAUCARESS THEM. >> WHAT I’M GOING TO DO WITH
YOU. YOU ARE JUST BORN.
THIS IS THE CHEESE OF THIS MORNING.
TASTE IT. IT’S UNBELIEVABLE.
IT’S SO GOOD. IT’S LIKE ‐‐ IT’S LIKE A
MOZZARELLA, NO? >> YEAH.
>> LESS INTENSE. >> SO GOOD.
OH, MY GOD. >> 550 LITTERSERS OF MILK SUPPRE
INTO THIS EVERY MORNING. >> THE WHITE COWS WERE NEARLY
FORSAKEN FOR THE UTTERS OF FOREIGN COWS.
>> HOW LONG WILL YOU AGE THIS? >> 36 MONTHS.
40, AND 50. >> ONE OF HIS ICONIC DISHES IS
FIVE AGES, WHICH IS, AS THE NAME SUGGESTS, A LOVE LETTER TO THIS
CHEESE. >> IN MY MIND IT WAS MY IDEA OF
EXPRESSING WITH ONE INGREDIENT. ACTUALLY THE INGREDIENTS WERE
TWO, PARMESAN AND TIME. >> YEAH.
TIME. >> WAIT, WAIT, GROW SLOW LIKE A
TREE. >> IT JUST GETS MORE INTENSE ‐‐
>> YEAH, MORE AND MORE PLEASURE. >> THE PEOPLE HERE HAVE
PERFECTED THE AGING PROCESS TO CREATE ICONIC PRODUCTS FROM
SIMPLE QUALITY INGREDIENTS, AND NOTHING IS WASTED.
GENO WILL USE THE LIQUID WAY TO PRODUCE RISOTTO.
IF YOU ARE FEELING HUNGRY ALREADY, YOU MAY WANT TO CLOSE
YOUR EYES AT THIS POINT. [ SPEAKING FOREIGN LANGUAGE ]
>> I KNOW. I KNOW.
>> OH, MY GOD. IT’S SO FRESH THAT YOU CAN TASTE
THE GRASS AND HERBS THE COWS HAVE EATON.EN.
>> IT’S SO GOOD. IT MAKES YOU FEEL LIKE YOU’RE A
CHILD. >> MAMA MIA.
>> I HAVE NEVER HAD IT LIKE THAT, NO.
JESUS. PUT THAT IN MY CAR.
THANK YOU SO MUCH. >> HE IS WHISK ME BACK TO THE
OUTSKIRTS. BECAUSE OF THE PANDEMIC HIS TEAM
LED BY CANADIAN CHEF JESSICA HAS GOTTEN USED TO COOKING OUTSIDE.
>> THE CUT THAT WE HAVE THIS MORNING IS GOING IN THERE,
BURNING PIZZA HEAVEN, AND WE ARE GOING TO BE AGGRESSIVE COOKING
TO GET THE CRUNCHINESS ON TOP. >> INGREDIENTS THIS GOOD.
SIMPLICITY IS KEY. LOCAL WOOD IS PILED HIGH IN THE
HOT OVEN, AND THE RAWIS STACKED HIGH.
>> A LITTLE BIT OF FIRE AND THAT’S IT.
>> YOU TRAINED WITH HIM, AND DID YOU KNOW ITALIAN BEFORE?
>> NO, I WAS WITH THE COOKS SO I WAS PRETTY MUCH SAYING BAD WORDS
THE WHOLE TIME. >> ALMOST READY TO TASTE, HUH?
>> OH, WITH THE BALSAMIC. OH, COME ON.
THIS IS LIKE THE CRUNCHY PART OF THE LASAGNA.
THIS IS EXACTLY THE SAME. >> THAT EVERYBODY FIGHTS OVER.
>> YEAH. THAT’S BEAUTIFUL.
BEAUTIFUL. >> OH, MY GOD.
>> IT’S SO GOOD. >> YOU CAN’T STOP EATING THIS
KIND OF STUFF. >> IT’S ALMOST A DESSERT, HUH?
>> THE VINEGAR WITH THE HONEY. OH, WOW.
WOW. THAT’S DELICIOUS.
>>> BOLOGNA IS THE POSTER CHILD FOR LIBERAL ITALY.
IMAGINE SAN FRANCISCO AND YOU’RE IN THE BALLPARK.
THE CITY IS FAMOUSLY KNOWN AS THE FAT FOR ITS RICH FOOD, THE
WISE FOR THE UNIVERSITY, AND THE RED FOR ITS LEFTIST POLITICS.
I HAVE COME TO MEET ONE OF THE LEADERS OF THE SARDINES
MOVEMENT, THAT’S A REBEL ALLIANCE BY THE WAY, NOT
SOMETHING BAD THAT HAPPENS AFTER EATING TOO MUCH OILY FISH.
HE IS A POLITICAL HERO AND HE LOVES FOOD.
>> NICE TO MEET YOU. >> THE SARDINES MOBILIZED WHEN
RIGHT WING POLITICIANS CAMPAIGNED HERE IN THE WINTER OF
2019 DURING REGIONAL AE REGIONAL >> IT WAS LAST NOVEMBER, HE WAS
LAUNCHING THE CAMPAIGN AND HE IS FROM BOLOGNA, AND WE SAID LET’S
ORGANIZE SOMETHING DIFFERENT, AND SO WE FOUND OUT THE TRICK
WAS THE SAL DEANSRDINES, YOU NEE LIKE SARDINES, BE CROWDED LIKE
SARDINES, AND WE WANTED, LIKE, 6,000 PEOPLE TO BE IN THE MIDDLE
OF THE SQUARE. FINALLY THE 20,000 PEOPLE CAME.
>> 20,000 PEOPLE SHOWED UP? >> YEAH.
JESUS. >> AND THE PICTURE OF THE SQUARE
CROWD WAS THE MOST FAMOUS PICTURE OF THE DAY.
>> IT REALLY CREATE ADDD A MOVEM IT WAS FROM THE FAR SOUTH TO THE
NORTH. >> AND THEN HE ‐‐
>> HE LOST THE ELECTIONS. >> WILL YOU GO INTO POLITICS?
>> I DON’T THINK SO BECAUSE I DRESS LIKE A NORMAL GUY, AND MY
HAIR IS DISASTROUS. >> I CAN’T HELP THINKING THAT
THIS DASHING ITALIAN MAN IS TOO MODEST, BUT IT’S LUNCHTIME AND
HE KNOWS THE BEST DELI IN TOWN, SO I’M SAYING NOTHING.
>> OH, MY GOD. IF ONE GOES TO HEAVEN, THIS IS
PROBABLY IT. ALL RIGHT, LET’S GO GET SOME.
WE’RE HONING IN ON THE COLD CUTS.
ONE CAN’T HAVE TOO MUCH IN THIS LIFE.
THIS CITY HAS BEEN A MULTICULTURAL PHEPLTING
MULTICULTURAL MELTING POT, AND THIS PORK SAUSAGE HAS GERMAN
INFLUENCES BAKED INTO IT. >> IT’S A LOT.
BUT I AM STARVING AND YOU ARE STARVING, TOO.
>> SPIKED WITH PEPPERCORNS, AND THERE’S POLKA DOTS OF SWEET FAT
FROM PIG’S THROATS. BACK IN THE 17th CENTURY, THIS
WAS ONE OF THE MOST PROTECTIVE PRODUCTS WITH AN OFFICIAL DEGREE
FROM THE CHURCH, OUTLINING THE RECIPE AND INGREDIENTS.
THIS DATES BACK TO THE 15th CENTURY.
>> REALLY? >> YOU COULD BUY WINE, BUT NOT
FOOD. IT WAS ONLY TO MEET PEOPLE, THEY
PLAYED CARDS AND TALKED ABOUT POLITICS.
[ SPEAKING FOREIGN LANGUAGE ] >> THAT’S SO GOOD.
THAT’S WHAT GAVE BIRTH TO BOLOGNA.
IT’S ALSO KNOWN AS BOLOGNA SAUSAGE, AND GIVE ME THE
ORIGINAL ANY DAY. IT’S SO SILKY, GARLICKY AND
SWEET. >> I LOVE IT.
FOOD AND POLITICS GO HAND AND HAND FOR HIM AND HIS SARDINES,
AND THEY ARE NOW VOLUNTEERING TO FEED THE CITY’S MOST VULNERABLE
DURING THE PANDEMIC. ROWTINI IS THE FOUNDER OF THESE
KITCHENS. >> OH, WOW.
>> FRESH EGG PASTA MADE FROM SOFT WHEAT IS A GREAT SPECIALTY
IN THIS REGION. TORT
THESE TORTELLINI HAS BEEN FEEDING THIS GROUP FOR OVER 500
YEARS. FOOD AND LOVE COMBINE AS
VOLUNTEERS TAKE SUPERMARKET DONATIONS AND WHIP THEM UP INTO
LITTLE PARCELS OF JOY, AND THE SMELL IS INCREDIBLE.
[ SPEAKING FOREIGN LANGUAGE
] DEMAND HAS DOUBLED SINCE THE
PANDEMIC. THERE ARE DAILY TAKEOUTS FOR 500
PEOPLE. >> YOU ARE?
>> ELSA. [ SPEAKING FOREIGN LANGUAGE
] >> GOOD FOOD IS SOMETHING THAT
JUST MAKES EVERYTHING BETTER, AND IT’S THE KEY TO GOOD
>>> YOU HAVE SUCH GOOD TASTE IN CLOTHING.
>> I’M ON THE TRAIL OF ANOTHER AS STRAW
AS TRAU AS
SUPERSTAR.
THIS IS NOT JUST ANY VINEGAR. IT’S BLACK GOLD.
>> CLAUDIA, IS IT YOUR FAMILY ‐‐ >> IT’S ACTUALLY MY FAMILY.
>> WHAT YEAR IS THAT? >> 1605.
>> MORE THAN 400 YEARS. >> INCREDIBLE.
>> YES, THIS FAMILY HAS BEEN MAKING VINEGAR SINCE 1605, WHEN
THE MAYFLOWER PILGRIMS WERE STILL IN SUNDAY SCHOOL.
THEY TURN MORE EASILY INTO VINEGAR THAN FINE WINE.
>> I KEEP HEARING IT’S A TRAIT WHERE YOU TAKE SOMETHING THAT IS
NOT QUITE WHAT IT SHOULD BE AND TURN IT INTO SOMETHING SPECIAL.
>> YEAH, IT BECOMES EVEN SUPER SPECIAL.
>> LET’S GO AND LOOK AT THEM. >> BUT WE’RE NOT HEADING DOWN TO
A DAMP WINE CELLAR, WE ARE HEADED UPSTAIRS TO AN ATTIC, THE
TRADITIONAL PLACE TO AGING VINEGARS, SO THEY ARE EXPOSED TO
CHANGING TEMPERATURES. THIS SAYS FROM 1600.
>> YEAH, THE OLDER THE BETTER. BALSAMIC VINEGAR, IT WILL BE
EATON EATEN UP, AND SO IN EACH OF
THESE THERE’S LIQUID FROM 250 YEARS AGO.
YOU WILL FIND YOUR OWN BALANCE WITH THE TASTE, AND THAT’S
HANDED DOWN FOR GENERATIONS. >> THAT’S INCREDIBLE.
>> THIS TOOL, IT’S ACTUALLY MOVING FROM VINEGAR FROM THE
FIRST TO THE SECOND. >> HE IS PLAYING THE WISE
VINEGAR TASTER. >> YEAH, THE THICKNESS ‐‐
>> YEAH, IT’S LIKE A RUBY RED. YEAH.
>> LET’S DRINK. OR LET’S TASTE.
I’VE CRACKED. ENOUGH OF THE HISTORY.
LET’S DO IT. I AM THIRSTY FOR VINEGAR.
YOU ACTUALLY TASTE ON IT A SPOON.
THE FLAVOR IS VERY LONG IN YOUR MOUTH.
>> OH, THAT REALLY IS GOOD. >> YOU TASTED THE KING OF THE
VINEGARS, 25 YEARS OLD, AND YOU IMAGINE ONE LITER OF THIS, YOU
NEED TO START WITH 100 KILOS OF GRAPES.
>> WHOA. IT’S SOFT AND SWEET.
AND ACIDY. EVERYTHING.
I REMEMBER WHEN IT STARTED TO BECOME POPULAR AND PEOPLE WERE
USING IT ON EVERYTHING, ON ACTUALLY TOO MANY THINGS.
>> NEVER TOO MANY. >> TRADITIONAL BALSAMIC VINEGAR
IS JUST ONE OF THE STAGGERING 44 PROTECTED FOOD PRODUCTS IN
AMELIA. THIS PLACE HAS MORE THAN ANY
OTHER REGION IN ITALY. HOW ARE THEY EFFORTLESSLY
PRODUCING ALL OF THESE DELICACIES.
TO FIND OUT I AM HEADING TO THE HILLS TO MEET MY FRIEND AGAIN.
WHAT DO YOU HAVE? >> AND HIS WIFE, WHO RUNS THEIR
INCREDIBLE RESTAURANT. >> MANY DIFFERENT INGREDIENTS
COME OUT OF WHAT YOU HAVE AVAILABLE IN YOUR BACKYARD.
>> RIGHT. >> TO DISCOVER THE SECRETS OF
WHY WHY THIS AREA IS FAMOUSLY KNOWN AS FOOD VALLEY.
THE POE RIVER IS THE LONGEST IN ITALY AND ITS FERTILE FLOOD
PLAIN HAS MADE THIS A POWERHOUSE.
>> IT’S HAZY TODAY. WHEN YOU LOOK AT A PLACE LIKE
PARMA, THE CROSS WIND BLOWS ALL THE WAY DOWN INTO THE VALLEY AND
THE VALLEY HEADS OUT TO THE SEA AND CREATES A MICROCLIMATE.
>> IT’S ABOUT THE FOG. OH, FOG.
THANKS TO YOU. >> THE FOG AND HUMIDITY MAKES
THE DIFFERENCE IN ALL OF THIS. THE HUMIDITY THAT COMES FROM
THIS, AND IT’S COOL BUT NOT TOO COOL AND IT CREATES THE PERFECT
MICROCLIMATE. >> EVEN THE REGION’S BELOVED
FRESH PASTA IS EXPLAINED BY THE HUMID CLIMATE, WHICH MEANS SOFT
WHEAT CAN GROW HERE. >> IF YOU DON’T BELIEVE IN GOD
YOU BELIEVE IN TORTELLINI. YOU UNDERSTAND, IT’S LIKE A RAW
RELIGION. >> HE’S OBSESSIVE ABOUT THE
LOCAL FOODS THAT SHAPED HIS CHILDHOOD.
>> IF YOU CHECK MY BLOOD, THERE’S BALSAMIC VINEGAR, AND IN
THE SUMMER IT’S ALIVE, AND IN THE WINTER IT GOATS TO THE VAT
AND IT STAYS THERE AND RELAXES FOR SIX MONTHS AND THEN THE
SPRING IS COMING AND IT’S GETTING TO LIFE AGAIN AND AGAIN
AND AGAIN AND AGAIN, SLOW, SLOWLY, SLOWLY ARRIVE AT A POINT
OF EXCELLENCE. >> RIGHT.
>> SO THE FOOD OF AMELIA CAN ONLY BE MADE HERE BECAUSE OF THE
UNIQUE
>>> THIS IS THE LAND OF PIGS, BEAUTIFUL PIGS.
I HAVE COME TO THE SECOND BIGGEST CITY IN THE REGION,
PARMA, AND THESE PIGS ARE USED TO MAKE SOMETHING THAT I COULD
NEVER RESIST. I DIDN’T KNOW THERE WERE THIS
MANY PIGS IN THE WORLD. THERE AREN’T ANY MORE.
THIS IS A SHRINE TO PIGGY’S PAST, AND FOR SOMETHING SO
HEAVENLY, THIS HAM HAS IT’S OWN GUARDIAN ANGELS.
I HAVE JOINED THE HAM QUALITY INSPECTORS.
EVEN MY NOSTRILS ARE SALIVATING. SALT IS THE ONLY PRESERVATIVE
ALLOWED FOR THEM TO AGE. [ SPEAKING FOREIGN LANGUAGE ]
>> THEY ARE SKEWING THE HAMS TO CHECK FOR QUALITY.
[ SPEAKING FOREIGN LANGUAGE ] >> THIS MAY SEEM LIKE THE BEST
JOB IN THE WORLD, BUT IT’S ALSO DEADLY SERIOUS.
DNA TESTS ARE NOW MANDATORY TO CHECK THE PEDIGREE OF THE PIGS
BECAUSE OF WIDE‐SPREAD CORRUPTION.
BACK IN 2017, A CRIMINAL RACKET WAS EXPOSED, HUSTLING FAKE HAMS.
THE INDUSTRY IS STILL REELING FROM THE SCANDAL.
NICE TO MEET YOU. >> NICE TO MEET YOU, TOO.
>> I AM MEETING AN ITALIAN JOURNALIST THAT BROUGHT THE
STORY OF THE BIGGEST FOOD FRAUD IN THE NATION’S HISTORY TO TV
SCREENS. >> IT’S WHAT SHOULD BE
PROTECTED. >> TELL ME EVERYTHING.
>> BREEDERS ‐‐ >> WHY THE DANISH PIGS?
>> BECAUSE THERE ARE MORE PIGLETS AND THE SECOND REASON IS
THEY PRODUCE MORE MEAT. BREEDERS HAVE LARGER MARGINS OF
PROFITS, AND THE PRODUCT COSTS AT LEAST TWICE MORE THAN A
NORMAL PRODUCT. >> UNDER THE STRICT RULES OF
THIS PROTECTED PRODUCT, THE PIGS MUST BE OF PURE ITALIAN BLOOD
STOCK. >> THEY WERE JUST CHEATING?
>> JUST CHEATING, YES, AND ALSO COMPROMISE THOSE WHO ARE STILL
PRODUCING TO THE TRADITIONAL RULES.
>> WAS THERE ONE IN PARTICULAR THAT BLUE THE WHISTLE?
>> WE HAD A SOURCE, AND THEN WE STARTED A RESEARCH.
>> HOW MANY DIFFERENT BREEDERS WERE DOING THIS?
>> DOZENS OF BREEDERS. >> DOZENS OF THEM?
WOW THAT WOW.
>> YES. >> ONE OF PARMA’S DELI OWNERS.
BUT WILL I, A DEVOTED FOODIE KNOW A FAKE SIDE BY SIDE WITH
HIS PREMIUM PRODUCT. >> IT’S LIKE A RELIGION, NOT A
JOB. THE PORK HERE IN PARMA IS
EVERYTHING. >> FANTASTIC.
>> WHEN WE ARE BABIES, WE GROW UP WITH THIS MORE THAN THE MILK.
THIS IS ALL MY LIFE. >> YOUR WHOLE LIFE?
>> YEAH. >> WHAT IS THIS ONE?
>> THIS IS 26 MONTHS. >> 26?
>> YEAH. THIS IS AMAZING.
THIS IS MY FAVORITE, BECAUSE HE’S VERY FAT.
WE WILL TASTE BOTH BECAUSE IT’S INCREDIBLE.
>> OH, YEAH. >> HERE YOU CAN TASTE THE FATS.
>> HERE YOU CAN TASTE THE MEAT. >> MORE NUTTY.
>> EXACTLY. >> HE HAS WRESTLED UP A PLATTER
OF THE TWO, BUT WILL THE DANISH FAKE BE THE TRICK.
>> THIS IS JUST DRY MEAT. THIS IS MADE FOR THE PEOPLE THAT
WANT TO GO TO THE GYM AND WORK UP MUSCLES.
>> HE HAS A POINT ABOUT THE TASTE OF FITNESS FANATICS.
A LACK OF VISIBLE FAT HAS DEFINITELY BEEN PART OF THE
ALLURE OF THE DANISH PIG. >> NOTHING.
>> IT’S ACIDY. >> I CAN’T BELIEVE PEOPLE WERE
BUYING IT. >> YEAH, LOOK AT THIS.
THIS IS AMAZING. >> THAT’S BEAUTIFUL.
>> ANOTHER PLANET. >> AS SOON AS IT HITS YOUR
TONGUE, IT’S INSTANTANEOUS. THAT’S WHAT WE ALL KNOW AND
LOVE. THIS IS AN INTELOPER.
>> WHEN THAT SCANDAL HAPPENED, YOU WERE DISGUSTED BY IT,
BECAUSE YO
>>> SO I JUST CAN’T IGNORE SPAGHETTI
SPAGHETTI BOLOGNESE ANY LONGER. EVERYBODY IS CONVINCED THEY KNOW
WHAT SHOULD BE IN THIS RECIPE, SO I’M HEADING EAST TO THE
BIRTHPLACE OF ITALY’S CULINARY GODFATHER TO SNIFF OUT ITS
ROOTS. JOINED WITH THE WEALTHY CITIES
OF AMELIA IN THE 1940s TO CREATE THE REGION, AND THE TOWN HERE IS
HOME TO THE MUSEUM, A SHRINE FOR A FOOD LOVER LIKE ME.
AT THE END OF THE 19th CENTURY, A 71‐YEAR‐OLD BUSINESSMAN WROTE
THE FIRST COOKERY BOOK TO UNIFY ITALY’S REGIONAL SPECIALTIES
INTO A COHESIVE NATIONAL CUISINE.
HIS BOOK WAS A HIT AND HIS MAIL BOX WAS SOON JAMMED WITH RECIPES
FOR THE NEXT EDITION. >> LITERALLY ONE OF MY FAVORITE
THINGS IN THE WORLD. >> BARBARA IS A DISCIPLE THAT
ASSISTS IN THE COOKERY CLASSES HERE AT THE MUSEUM, AND HAPPILY
BARBARA HAS INVITED ME TO HER PLACE TO TRY HIS VERSION OF THE
FIRST RECORDED RECIPE OF THE MEAT SAUCE.
>> WELCOME TO MY HOUSE. >> IT’S BEAUTIFUL.
FOUR ITALIANS, HIS BOOK, SCIENCE IN THE KITCHEN AND THE ART OF
EATING WELL IS THEIR SECOND BIBLE.
[ SPEAKING FOREIGN LANGUAGE ] >> THAT IS FANTASTIC.
>> 1952. >> SMALL?
>> SMALL. A QUARTER OF ONION, AND A
CARROT. THIS IS FOR ME.
AND WE CHOP IT UP. >> I THINK WHAT IS INTERESTING
ABOUT THE RECIPE IS SO MANY CHEFS HAVE SO MANY DIFFERENT
VERSIONS OF THIS, AND SOME SAY USE TOMATO, DON’T USE TOMATO,
AND USE MILK, DON’T USE MILK. >> THERE IS NOTTHIS RECIPE, AND
ONLY BUTTER. >> IN HIS RECIPE, THE MEAT
DELICATE VEAL AND SALTY BACON ARE COOKED AT THE SAME TIME.
>> YOU DON’T COOK THAT FIRST? >> NO.
>> I HAVE NEVER DONE THAT. MAYBE THAT’S WHY MINE IS NOT SO
GOOD. >> I BROWN IT AND ADD BROTH AND
FLOUR, AND NUTMEG. >> BUT LIKE MOST COOKS IN THIS
REGION, THERE’S ONLY ONE PASTA BARBARA WOULD CONSIDER USING,
AND IT AIN’T SPAGHETTI, FOLKS. [ SPEAKING FOREIGN LANGUAGE ]
>> IT GRIPS THE SAUCE FAR BETTER THAN DRIED SOUTHERN SPAGHETTI
EVER COULD. >> AGED FOR 24 MONTHS.
I’M READY. >> OH, THANK GOD.
DON’T JUDGE ME, I HAD TO WAIT TEN TORTUOUS MINUTES FOR IT TO
COOK. IT’S A LEAN VEAL, SO IT’S MUCH
MORE TENDER TOO COOK. >> OH, YES, YES, YES.
CHEERS. >> CHEERS.
>> GOOD? >> VERY GOOD.
SO GOOD. THIS IS WHAT I HAVE BEEN TRYING
TO DO AT HOME, BUT I HAVE NEVER ACHIEVED IT.
NOW I KNOW HOW TO DO IT, BECAUSE OF YOU, YES, YES.
>> THANK YOU. >> WILL YOU MARRY
♪ >>> I’VE TRAVELED FURTHER INTO
ROAM MAGNA TO THE COASTAL TOWN. THIS PLACE IS WHERE ORDINARY
ITALIANS COME TO PLAY, FLIRT, AND TAN BY THE SEA.
THIS IS REALLY BEAUTIFUL. OFTEN LOOKED DOWN ON BY THE RICH
CITIES OF EMILIA, THIS IS AN UNPRETENTIOUS WORKING CLASS
PLAYGROUND BUILT ON THE RUBBLE LEFT BY SECOND WORLD WAR BOMBS.
OBVIOUSLY, I AM HERE TO EAT. DIRECTOR FEDERICO FELLINI ARE
IMINI’S MOST FAMOUS SON, AND IT’S HIS FILMS THAT HAVE GIVEN
THE WORLD THE ICONIC ROMANTIC IMAGE OF ITALY THAT PERSISTS
TODAY AND CASTS ITALIANS AS A FIERY, PASSIONATE PEOPLE DLIFN
BY THEIR HEARTS AND STOMACHS. FELLINI’S CHILD HERE IN RIMINI
WAS THE INSPIRATION FOR HIS UNBEARABLY SEXY MOVIES.
I’M MEETING HIS NIECE, FRANCESCA FELLINI.
>> FELLINI’S AUTOBIOGRAPHICAL MOVIE ABOUT A YOUNG BOY GROWING
UP IN FASCIST 1930s. AND THE TENSIONS IN AND OUT OF
THE HOME. >> HE WAS VERY PARTICULAR ABOUT
HIS FOOD SO THAT WHEN HE WOULD COME HERE AND VISIT, HE WOULD
ASK ‐‐ >> MY MOTHER, MY SISTER OF
FEDERICO. >> TO COOK VERY SPECIFIC THINGS.
>> OF COURSE. HE WOULD TAKE THE PHONE AND I’M
JUST ARRIVING IN A FEW HOURS IN RIMIN.
I WANT A ‐‐ AND MY MOM, THAT WAS GREAT.
>> EVEN WHEN HE GAME A WORLD CLASS DIRECTOR, FELLINI STILL
CRAVED THE SIMPLE DISHES OF HIS HOMETOWN.
HE SAID LIFE IS A COMBINATION OF MAGIC AND PASTA.
>> FEDERICO WOULD ADORED THIS KIND OF PLACE, THIS KIND OF
RESTAURANT. >> SO FRANCESCA IS TAKING ME TO
A LOCAL PLACE WHERE THEY STILL MAKE SPECIALTIES HE LOVED LIKE
CAPALETTI, PASTA PARCELS TRADITIONALLY EATEN IN BROTH ON
CHRISTMAS DAY. >> CAN I INTRODUCE YOU TO
ALESSANDRA, THE QUEEN OF THE PASTA IN ROMAGNA.
>> ALESSANDRA, IT’S NICE TO MEET YOU RISKS YOU ANGRY?
>> YES. >> CAPALETTI.
>> LIKE A PRIEST’S HEAD? >> YES.
>> RURAL ROMAGNA WAS UNDER THE CONTROL OF THE PAPACY FOR
CENTURIES, SO IT’S NOT SURPRISING THAT THIS PASTA
REFERS TO THE CATHOLIC CARDINALS’ JAUNTY HATS
. >> ALL THE ELEMENTS ARE VERY
POOR, FLAVOR. >> WOW.
>> THEY ARE GOOD EGGS. IT’S IMPORTANT THAT IS VERY
THIN. >> YOU ALMOST WANT TO BE ABLE TO
SEE YOUR HAND THROUGH IT, RIGHT? >> YES.
>> BEAUTIFUL. OH, I SEE.
>> THE PRIEST HATS. >> ALESSANDRA IS ALSO MAKE GING
PRIEST CHOKER, A SPECIALTY BORN OF NECESSITY AND POVERTY USING
JUST WATER, FLOUR, AND A LITTLE SALT.
>> EVERY CUT IS PERFECT.
>> WOULD CHOKE WITH THIS PASTA. >> THAT’S FUNNY.
>> IT HAS EVERYTHING IN IT. REVOLUTION, ANGER, RELIGION, AND
DEATH. >> AND DEATH.
>> IN A PLATE OF PASTA. FANTASTIC.
SO. >> CAPETELLI IN BROTH.
YOU HAVE TO TRY IT. SOMETHING SPECIAL.
>> OH MY GOD! THAT’S GREAT.
>> YOU HAVE ‐‐ >> HOPEFULLY WE’RE NOT GOING TO
CHOKE. OH MY GOD, THE ONLY REASON YOU
WOULD CHOKE ON THEM IS IF YOU ATE THEM TOO FAST BECAUSE THEY
WERE SO GOOD. >> IT’S REALLY FULL OF EMOTION.
>> YEAH, BECAUSE YOU USED TO COME HERE, RIGHT?
>> YES. >> WE’RE ENDING THE DAY WITH AN
APERITIV AT A FEDERICO HAUNT, THE GRAND HOTEL.
>> A MAGICIAN IN MY LIFE. >> THE PAST OF ROMAGNA GENERAL
STRAIGHTS HOW INGENIOUS THE PEOPLE OF THIS REGION ARE.
>> CHEERS. >> THE UNIQUE CLIMATE, SOME
STRICT RULES, AND A FEW SIMPLE QUALITY INGREDIENTS ARE ALL THEY
NEED TO CONJURE UP A KIND OF MAGIC.
>> BELLISSIMO. >> AND CREATE INCREDIBLE DISHES