>>> SO WE ARE COMING DOWN ON A TRAIN OBVIOUSLY, WE ARE GOING TO
SICILY, THE BIGGEST ISLAND IN THE MEDITERRANEAN.
BECAUSE THERE IS NO BRIDGE. THEY TAKE THE TRAIN AND PUT IT
ON A FERRY. OH, WE ARE GETTING ON IT.
OH, THAT’S EXCITING. YOU CAN SEE THE TRACKS WITH THE
OTHER CARTS WHERE THEY’LL GO. I LOVE TRAINS.
I LOVE THE IDEA OF A TRAIN GOING ON A BOAT.
WE SLOULD A HORSE ON TOCH SHOULD OF THE CAR.
I AM STANLEY TUCCI, I AM FASCINATED BY ITALY.
SICILY IS A MYTHICAL LAND OF CONTRASTS, BUYER AND WATER.
DRY AND FERTILE AND REFINE AND ROUGH.
HOW DID ONE OF THE POOREST REGIONS IN EUROPE ‐‐ CREATE THE
RICHEST OF CUISINES? GET READY.
>> THIS IS DELICIOUS. >> I AM GOING TO TAKE A BATH IN
IT. EVERY MOUTHFUL HERE IS AN
ERUPTION OF FLAVORS. >> OH MY GOD THEY’RE SO GOOD.
OH MY GOD! ♪
BEFORE I ARRIVE IN SICILY, THERE IS ONE DELICIOUS FOOD RICHTUAL
THAT I HAVE TO EXPERIENCE. IT IS A TRADITION TO EAT THESE
WHILE YOU ARE ON THE BOAT PAST THE STATUE OF THE MADONNA.
THE STORY GOES THAT THE ARABS DROPPED THESE IN SICILY, HAND
ROLLED RICE WITH MEAT FILLING AND BREADED AND FRIED.
THE TASTE I AM TOLL IS THE TASTE OF HOME FOR ALL SICILY.
JUST A FEW MILES OFF THE BOOTH OF ITALY LIES THE ISLAND OF
SICILY, ITS SOUTHERN MOST REGION.
WITH VOLCANIC SOIL SO FERTILE, ITS NICK NAME IS GOD’S KITCHEN.
IMPOVERISHED FOR CENTURIES, CONQUERED BY EVERYONE FROM THE
ARABS TO THE FRENCH AND HAUNTED BY ITS MAFIA CONNECTIONS, THE
LOCALS HAVE LEARNED TO MAKE THE MOST OF WHAT THEY GOT.
IN THIS REGION, THINGS ARE CHANGING.
I WANT TO DISCOVERER THE EFFECTS IT HAD ON THE FOOD.
CLASSIC CUISINE IS HARNESSING THE POWER OF SIMPLE INGREDIENTS
AND ALLOWING THEM TO SHINE. DON’T MISTAKE ON COMPLICATED.
SEAFOOD AND VEGETABLES AND PASTA ONLY NEED A LITTLE OLIVE OIL AND
SALTS TO REVEAL THEIR SUBLIME TASTE.
BAGHERIA. HE WORKS WITH HIS DAD MAKING
STAINED GLASS FOR CHURCHES BUT HE FELL IN LOVE WITH FOOD AND
NOW OWNS A RESTAURANT CALLED IPUPI.
I SEE. A LITTLE TEXTURE TO IT WHICH
ENDS UP GIVING EVERYTHING A LITTLE FLAVOR.
>> WHAT COULD BE MORTALES THE MO THAN SPAGHETTI, RIGHT?
IT IS VERY DIFFERENT TO THE SAVORY DISHES TODAY LIKE THIS
ONE. >> DRY FISH EGGS, TUNA.
TONY IS SO PROUD OF HIS SIGNATURE DISH, HE NAMED IT
SPAGHA‐TONY. THIS IS WHAT THE ROMANS USED TO
MAKE. THIS IS THE SECRET TO THE
FLAVOR. THIS GIVES IT THE INTENSITY.
GARUM IS SORT OF LIKE KETCHUP. TONY ADDS LEMON ZEST AND AN
AVALANCHE OF BOTTARGA. >> THIS IS WHAT PEOPLE USED TO
USE BY THE SEA BECAUSE THEY DID NOT HAVE CHEESE IN PLACE OF
CHEESE. >> COME ON.
>> VIOLA. THAT’S BEAUTIFUL.
GOD DAMN IT. I LOVE IT.
[ LAUGHTER ] THANK YOU.
THAT’S SO GOOD. OH MY GOD THAT’S SO GOOD.
OH MY GOD! [ LAUGHTER ]
THE SOUL OF YOUR RESTAURANT IS TAKING SIMPLE FOOD OF ITALY AND
ELEVATING IT. >> YES
. IT TURNS OUT TONY IS A CULINARY
CULINARYCULINARY CULINARY LINQUIST.
I FEEL GUILTY. I LOVE THIS
IDEA. >> TONY CREATED SOMETHING THAT A
LOT OF PEOPLE WERE NOT ABLE TO CREATE.
HE TAKES TRADITIONAL FOOD AND ELEVATES THEM.
HE LOVES WHERE HE COMES FROM, HE WANTS TO MAKE EVERYTHING BETTER.
. >>> LOOK AT THAT.
IN THE SOUTHEAST OF THE ISLAND, THE PICTURE‐ESQUE OF THE BAROQUE
TOWN OF VITTORIA. SICILY HAS A REPUTATION FOR
BEING A TRADITIONAL RATHER MACHO SOCIETY.
UNTIL WINE MAKING LIKE MANY PROFESSIONS HERE WAS CONTROLLED
BY MEN. THE WINE MAKER I AM ABOUT TO
MAKE IS DEFINITELY BUCKING THE TREND.
THIS IS THE 38‐YEAR‐OLD. TELL ME EVERYTHING.
TODAY WE ARE ALMOST AT HARVEST. I AM GOING TO CHECK THE GRAPE IF
IT IS RIPE. THIS IS INDIGENOUS AND NOT
INTERNATIONAL. SICILY IS ONE OF THE OLDEST WINE
PRODUCING REGIONS IN THE WORLD. ITS WINE IS OFTEN THOUGHT TO BE
TOO BOLD, PERHAPS FINE TO BLEND WITH OTHER WINES BUT NOT TO BE
CELEBRATED ON ITS OWN. ARIANA SAYS IT IS TO BE PRODUCED
DELICATE. >> IT IS NOT DRIED YET.
I SEE IN THE SEEDS IS BROWN OR GREEN.
>> WHAT SHOULD IT BE? >> SHOULD BE BROWN.
>> NOW IT NEEDS ANOTHER 15 DAYS. IT IS SWEET.
>> IT IS SWEET. >> IT IS VERY SWEET.
IT IS MUCH SWEETER THAN I THOUGHT IT WAS GOING TO BE.
>> NEXT TO THE VINEYARD LIES AN ABANDONED FARM.
SICILY HAS THE WORST UNEMPLOYMENT RATE THAN ITALY.
THOUSANDS LEFT THE ISLAND IN SEARCH OF WORK.
>> YOU HAD A LOT OF FRIENDS WHO LEFT.
WHERE DID THEY GO? >> THEY MOVED TO MILAN AND
WORKING IN ENGINEERING ECONOMY. THE CULTURE WAS SOMETHING TO
ABANDON. >> FARMS ARE SHUTTING DOWN AND
VINEYARDS END UP SHUTTING DOWN. >> ARIANA IS INSPIRED BY THE
POTENTIAL SOUTHERN SICILY STOREY >> HER VARIETIES ARE DEEPLY
ROOTED IN THE LOCAL LAND. >> SO YOU ARE FROM HERE.
>> I GREW UP IN VICTORIA. >> I DISCOVERED THE WINE AT 16
OR 17 AND I DECIDED TO STUDY. WHEN I LEFT WAS NOT NECESSARILY
TO COME BACK. WHEN I WAS IN MILAN, I START TO
MISS THIS LAND A LOT. YOU CAN SEE EVERYTHING WITH
OTHER EYES SO YOU CAN SEE THE OPPORTUNITIES.
>> I DECIDED TO START WITH THIS HERE.
>> I WONDER HOW THIS WAS DONE. >> WE DO ONLY BY HAND.
THIS IS GRAPES. 100%.
>> THIS IS 2004. THIS IS MY LABEL AND MY PIECE OF
ART. >> IT IS BEAUTIFUL.
>> HOW MANY BOTTLES DO YOU MAKE A YEAR?
>> 140,000. >> WOW?
>> DO YOU WANT TO TASTE SOMETHING WITH ME?
>> YES! >> I THOUGHT YOU WOULD NEVER
ASK. >> THIS IS WHITE.
IT IS A BLEND MOSCATO. >> THIS IS DELICIOUS, I AM GOING
TO TAKE A BATH IN IT. >> IT IS LIGHT.
>> YES. >> IT IS ELEGANT.
>> WHEN PEOPLE DRINK IT THEY DON’T THINK IT IS SICILYIAN WINE
>> THAT’S REALLY GOOD. >> MY MOM GAVE ME REALLY GOOD
VALUES, ALWAYS TELLING ME THAT I AM ABLE TO DO SOMETHING.
>> IN THE REGION ONLY A QUARTER OF THE WOMEN WHO JOINED THE WORK
FORCE. >> DID YOU FIND IT DIFFICULT TO
START A BUSINESS? >> WHEN I WAS 21, NOBODY WAS
BELIEVING THAT THIS COULD WORK IN THE VINEYARDS OR AROUND THE
CULTURE. I REMEMBER FOR ME THE MOST
DIFFICULT SIDE WAS TO CONVINCE PEOPLE WORKING WITH ME AFTER TEN
YEARS. I START TO SEE THE EYES OF OTHER
PEOPLE. OKAY, NOW IT IS YOUR JOB AND
PEOPLE BELIEVE IN YOU AND THEIR RESPECT.
>> YEAH. >> WEL
>>> ♪ IN RECENT YEARS IT SEEMS
GENDERIFICATION OF THE OPENING OF NEW SHOPS AND RESTAURANTS AND
BARS. THE ARCHITECTURE IS
EXTRAORDINARY. A LOT OF IT IS OLD STRUCKTURES
AND MOST IS COMPLETELY FALLEN APART BUT THEY’RE SO BEAUTIFUL.
IT IS NOT WHAT I EXPECTED. IT IS KIND OF A REVELATION.
I AM EXCITED TO GO THROUGH IT AND EXPLORE IT
. PALERMO.
THEY CREATED A BEAUTIFUL CITY. IT IS ALMOST LIKE NEW ORLEANS.
IT IS LIKE THE FRENCH QUARTER. PALERMO’S BEAUTY HADS COME TO A
COST. THIS IS THE LEGACY OF WEALTHY
LANDOWNERS WHO BUILT WHILE THEIR WORKERS LIVED IN POVERTY.
WHEN THE SYSTEM COLLAPSED, WORKERS MOVED OUT FROM THE
COUNTRYSIDE AND FORTININTO THE C WHERE NOW POOR AND RICH NOW LIVE
SIDE BY SIDE. HIDDEN BEHIND THIS 400‐YEARS‐OLD
DOOR IS A WORLD I HAVE NEVER BEEN ENCOUNTED.RENCOUNTERED.
I HAVE BEEN INVITED TO DINNER FROM A REAL PRINCESS.
ONE OF THE LAST IN THE ROYAL FAMILY.
>> NICE TO SEE YOU. >> THANK YOU VERY MUCH.
>> THE PRINCESS MARRIED THROUGH A DIRECTED DEDESSCENDANT THROUGH
CONGRESS. >> HOW LONG WERE YOU MARRIED?
>> WE WERE MARRIED IN ’57. >> WHEN DID HE PASS AWAY?
>> TEN YEARS AGO. >> HE LOVED THIS HOUSE SO MUCH
SO THE ONLY THING I CAN DO IT IS MAINTAIN IT.
>> AS THRILLED AS I AM TO MEET THE PRINCESS, IT IS NOT THE ONLY
REASON I WANT TO COME HERE. I AM ON THE HUNT FOR THE PERFECT
TIMBALO. BAKED PASTA OR RICE WITH RICH
DPREED YENT INGREDIENT.
IT IS A DISH THAT I AM OBSESSED WITH.
>> EVERY FAMILY HAS A DIFFERENT WAY OF MAKING IT.
I HAVE HEARD MARIA, THE PRINCESS’ CHEF.
WE HAVE OUR OWN VERSION OF MAKING IT.
SO IT IS MACARONI. >> GARLIC.
MOZZARELLA
. SHE WOULD SAY TOO MUCH SUGAR.
MARIA IS MAKING THREE VERY DIFFERENT VERSIONS OF HER TIBALO
FOR DINNER. ONE WITH EGGPLANT.
ONE WITH RICE. AND THIS ONE WITH A PASTRY
CRUST. THE PRINCESS EASON’ SON AND DAUG
ARE JOINING US FOR DINNER WITH A BUTLER.
>> THIS IS THE FIRST ONE WHICH IS EGGPLANT WITH CHEESE AND THE
PASTA. TELL ME ABOUT THE TRADITION OF
THIS? >> THEY CAME FROM FRANCE.
>> THIS IS LIKE WHAT? >> 1856.
>> I FIND IT FASCINATING THAT EVEN THIS MOST SICILIAN OF DISH
DISHES ORIGINATED ELSEWHERE. >> IT IS A HUGE AMOUNT OF WORK,
YOU NEED TO MAKE IT WITH SOMEBODY.
>> THIS IS CHEESE AND HAM. >> THAT’S VERY FRENCH.
>> WHICH IS THE BEST ONE FOR YOU?
>> EGGPLANT. >> I CAN EAT THE ENTIRE.
>> WHICH ONE IS YOURS? >> I PREFER THE RICE ONE.
>> IT IS CERTAINLY FITTING TO BE EATING THIS DISH IN SUCH A
UNIQUE SETTING. I FEEL LIKE I HAVE STEPPED INTO
A TIME MACHINE TO EXPERIENCE THE ORIGIN OF IT.
>> TELL ME HOW PALERMO HAS CHANGED?
>> I DID NOTICE ALL THE YOUNG PEOPLE OUT AND MUCH MORE
YOUTHFUL THAN I THOUGHT GOING TO BE.
>> I HAVE A LOT OF FRIENDS COMING FROM FRANCE OR GERMANY
AND I HAVE SEEN PEOPLE FALLING IN LOVE HERE IN A MOVING WAY.
THERE IS SOMETHING IN DELIGHT. >> ONE OF THE REASONS FOR
PALERMO’S GENERATION IS THE DECLINE OF MAFIA.
>> I GREW UP DURING THE MAFIA MAFIA ‐‐
>> WE COULD NOT GO INSIDE THE CIRCLE CENTER, IT WAS DANGEROUS.
>> THE CONNECTION BETWEEN THE MAFIA AND THE GOVERNMENT WAS NOT
GREAT AS IT WAS ONCE WAS? >> NO.
WE HAD A CIVIL WAR WITH THE MAFIA AND THE KILLING OF.
>> OF THE JUDGES. >> YES.
>> FALCONE AND BORCILLINO. THEY WERE JUDGES.
THEY PAID THE ULTIMATE PRICE. BOTH MEN WERE ASSASSINATED IN
1992. >> FROM THAT MOMENT, IT STARTED
TO CHANGE. THE PEOPLE REACTED.
THOSE TWO JUDGES. >> IT WAS A TURNING POINT.
>> IT HAS BEEN A MEMORABLE EVENING.
PALLERMO’S FAMILY IS A DYING BREED HOWEVER MUCH WE WANT TO
PRESERVE THE PATH. ♪
THE HEART OF THIS BEAUTIFUL CITY HAS MOVE
>>> 173 MILES FURTHER SOUTH IS THE BEAUTIFUL ISLAND OF
LAMPEDUSA. IT IS BECOMING A BEACON FOR
MIGRANTS AND ASYLUM SEEKERS TRYING TO GET TO EUROPE.
THOUSANDS ARRIVED ON THIS SHORE EVERY YEAR.
I HAVE COME TO THE PORT TO MEET THE THIRD GENERATION FISHERMAN
WHO’S BRINGING IN THE DAILY CATCH.
>> SO PEPE, COMIDA? PEPPE BEEN FISHING HERE SINCE HE
WAS 9. CATCHING ANCHOVIES, A TYPE OF
SARDINES THAT WAS ONCE PRODUCED. HE INVITED ME FOR LUNCH AND HIS
WIFE IS RUMORED TO BE ONE OF THE ISLAND’S BEST COOKS.
RENA IS PREPARING SOME TRADITIONAL DISHES WITH HER
DAUGHTER. IT IS SO SIMPLE.
ALL SHE DOES IS DRESS THE FISH WHICH IS MADE OF PARSLEY AND
BREAD SOAKED IN VINEGAR. HER SECOND DISH IS MORE
ELABORATE. RENA IS MAKING BECCAFICO BUT IT
IS A BIRD AND NOT FISH
. FOR ME THIS DISH EMBODIES THE
WHOLE PHILOSOPHY OF SICILYIAN COOKING.
THANK YOU FOR HAVING US. SO SIMPLE BUT ABSOLUTELY
DELICIOUS. SHE JUST SAID "THE FISH IS
GOOD." >> THE SEASON PROVIDED US WITH
THIS FEAST IS THE ARENA OF AN ONGOING TREND.
OVER THE LAST SIX YEARS CLAIMED THE LOOIFRIVES OF ESTIMATED MIGR
FLEEING POVERTY AND WAR. PEPPE HAS FIRSTHAND EXPERIENCE
OF THIS CRISIS. >> I WANT TO ASK YOU OF THE
IMMIGRANT SITUATION, THE MIGRANT SITUATION.
IN A COUNTRY WHERE MIGRATION IS THE LEADING POLITICAL ISSUE,
LAMPEDUSA STANDS OUT FOR THEIR COMPASSION.
THE WHOLE ISLAND WAS KNOWN FOR THEIR NOBLE PEACE PRIZE.
PEPPE HAVE SAVERED THEMD THEM FR PAST AND PULLED THEM OUT OF THE
SEA. BUT AFTER A CRACK DOWN, CAPTAINS
WILL FACE A FINE AND PRISON.
THE SITUATION FOR REFUGEES REMAINS ‐‐
>> I HAVE COME TO WHAT’S KNOWN ON THE ISLAND AS THE BOAT
GRAVEYARD. A PLACE WHERE REFUGEE BOATS ARE
DISCARDED. THE DESPERATION HAS TO BE SO
PROFOUND TO COME ACROSS THE OCEAN IN A BOAT LIKE THAT.
WE STILL SEE EVERYBODY’S CLOTHING AND SHOES LEFT.
THE INTEGRATION OF IMMIGRANTS TO A SOCIETY MAKES OUR SOCIETY
RICHER AND STRONGER THAN WHAT IS INTERESTED.
TO TURN PEOPLE AWAY IS NOT NATU
>>> I AM BACK IN MAINLAND SICILY, I AM HEADING EAST, I AM
GOING TO CATANIA. IT SITS RIGHT IN THE SHADOW OF
ONE OF THE MOST ACTIVE VOLCANOES IN THE WORLD.
I HAVE AN IDEA, LET’S BUILD A HOUSE UP HERE BY THE BASE OF THE
VOLCANO. DON’T YOU WANT TO BE CLOSER TO
THE SEA? NO, I WANT TO BE RIGHT AT THE
FIERY FOG. THERE IS A REASON WHY CATANIANS
RISKED LIVING RIGHT CLOSE TO THE VOLCANO.
THEY GROW SOME OF THE FINEST FRUITS AND VEGETABLES IN THE
WORLD. I AM HERE VISITING A RESTAURANT
THAT USES BEAUTIFUL PRODUCE TO MAKE CLASSIC SICILYIAN DISHES.
ITS OWNER IS ROBERTO. >> WE CAN COME THIS WAY.
>> THE CHEF IS MAKING A SICILIAN SICILIAN’S FAVORITE.
>> SO IT IS A FAMOUS SICILIAN DISH AND THE RECIPE IS FROM YOUR
FAMILY. >> YES.
>> SOME GARLIC AND OIL AND AFTER THIS IN SOME AUBERGINE.
>> WE COOK IT FOR ONE HOUR. >> WHAT KIND OF PASTA ARE YOU
USE USING?
>> MACARONI. OF COURSE, HOMEMADE FRESH OF
MACARONI. >> IT WOULD NOT BE FINISHED
WITHOUT RICOTTA ON TOP. >> WHAT DO YOU THINK?
>> IT IS SO SIMPLE AND DELICATE. OH MY GOSH, IT IS SO GOOD.
>> FOR THE NEXT DISH. ROBERTA PROMISED ME SOMETHING
SPECIAL. >> WE HAVE DONKEY CARPACCIO.
>> I NEVER IMAGINED EATING DNK DONKEY.
>> YES. WE ONLY HAVE THIS IN ITALY SO IT
IS VERY PARTICULAR. >> DONKEYS ARE A FAVORITE AROUND
HERE BECAUSE THEY HAVES BEEN HARDWORKING COMPANION.
>> THE MEAT IS SWEET. BELIEVE IT OR NOT, IT IS REALLY
GOOD. IT IS LIKE BEEF CARPACCIO BUT
SWEETER. >> TELL ME ABOUT THE BIG CHANGE
YOU MADE IN YOUR LIFE. >> I STUDYIED IN INSURANCE LAW.
I LOVE FOOD AND I LOVE SICILY AND I LOVE MY FAMILY.
I OPEN THE RESTAURANT NINE YEARS AGO
>> WOW. >>> THE NAME OF THE RESTAURANT,
TELL ME THE NAME OF THE RESTAURANT.
ME CUMPRADI. >> WHICH MEANS?
>> IT MEANS THE FRIENDS OF THE FAMILY.
EVERYTHING THAT WE HAVE IS SICILY FOOD.
>> EVERYTHING FROM SICILY. >> EVERYTHING.
>> TRUE TO ITS NAME. THE RESTAURANT LIKE THE HOUSE OF
A GOOD FRIEND STAYS OPEN ALL DAY.
WHICH IS UNUSUAL IN THIS PART OF THE WORLD.
MOST PLACES CLOSE BETWEEN LUNCH AND DINNER.
>> SICILIANS DIFFERENT FROM OTHER ITALIAN?
>> I THINK WE ARE DIFFERENT, I CAN SAY ITALIANO ‐‐
>> THANK YOU. >>> LIKE A TRUE SICILIAN, SHE
FOUND A TRUE EXPRESSION IN HER FOOD.
>> IT IS SOME OF THE BEST FOOD THAT I PROBABLY EVER HAD.
>> THE FOOD IS GREAT. BUT THE MAGIC INGREDIENT IS THE
WONDERFUL SICILIAN HOSPITALITY
>>> I’M STAYING TO EXPLORE MORE. A BUSY INDUSTRIAL HUB, IT HAS A
GROWING MIGRANT COMMUNITY. CATANA IS THE MAIN RECEPTION
CENTER. THIS NEW WAVE OF MIGRATION IS
ALREADY CHANGING THE CITY AND ITS FOOD.
THEY RUN A SUPPER CLUB WHERE YOUNG REFUGEES AND MIGRANTS COOK
THE FOOD FROM THEIR HOMELANDS AND SHARE THEIR STORIES.
>> MUSTAFA. >> JOY, HOW ARE YOU?
>> JOY FROM NIGERIA IS NOW A CLOSE FAMILY FRIEND.
AND MUSTAFA, A MIGRANT FROM EGYPT, HAS BECOME THEIR ADOPTED
SON. I HEARD THEY’RE BOTH GOOD COOKS.
>> AND LITTLE SHRIMPS. >> THEY ARE FRIED ALREADY.
>> OH, DELICIOUS. OH, I CAN’T WAIT.
VERY EXCITING. >> TONIGHT THEY’RE MAKING A
FUSION OF AFRICAN DISHES. >> THIS ONE IS CALLED FRIED
RICE. >> JOY’S SPESHS FRIED RICE.
>> OH, MY GOSH. PLAN
PLANTANES. >> A TYPE OF BANANA FRIED IN
COCONUT OIL. >> ENJOY.
I CAN SEE THAT MIENIGERIAN AND ITALIAN HOSPITALITY HAVE A LOT
IN COMMON. THEY TOOK HIM UNDER THEIR WINGS
SHORTLY AFTER HE ARRIVED IN SICILY A FEW YEARS AGO.
HE WAS ONLY 16 WHEN HE LEFT HIS FAMILY TO MAKE THE DANGEROUS
JOURNEY ACROSS THE MEDITERRANEAN.
>> HOW DID THEY ARRIVE? >> WITH THE SMALL BOATS IN THE
MAIN BEACH, WHICH IS CALLED PLAYA.
IT WAS THE 10th OF AUGUST IN 2013.
>> HOW BIG WAS THE BOAT? >> SO THE BOATS TOPPED ‐‐
>> IT HIT A SAND BAR. >> YES.
THEY STARTED WALKING. JUST IN FRONT OF THE SHORE.
IT WAS TERRIBLE. YEAH.
>> THEY COULDN’T SWIM.
>> THIS IS THE THING SO MANY PEOPLE IMAGINE THAT PEOPLE LEAVE
THEIR COUNTRIES TO COME AND TAKE ADVANTAGE WHEN, IN FACT, THEY’RE
JUST COMING BECAUSE THEY LIVE IN FEAR.
>> YEAH. >> THEY’RE INCREDIBLY POOR.
>> THEY NEED SOMEWHERE SAFE. >> YES.
THEY NEED SOMEWHERE SAFE, AND THEY WANT TO WORK HARD TO HAVE A
GOOD LIFE. >> YEAH, YEAH.
>> SO WHEN PEOPLE SAY THAT WE ARE GOOD BECAUSE WE HAVE THEM
BECAUSE I ALWAYS SAY THAT’S NOT TRUE BECAUSE THEY ARE HELPING US
IN FINDING A REASON TO GIVE A SENSE TO THIS MOMENT, YOU KNOW,
THAT WORLD IS LIVING. SO WE HAVE TO THANK THEM.
>> THE STORY OF IMMIGRATION SEEMS TO HAVE CHANGED VERY
LITTLE OVER THE YEARS. AT ONE OF ITS MOST BEAUTIFUL
CONSEQUENCES IS THE IMPRINT IT LEAVES ON THE CUISINE.
>> THE SPICES THAT ARE PART OF ALL THIS FROM EGYPT HAVE BEEN IN
ITALY FOR CENTURIES. IT IS WHAT CREATED ITALIAN FOOD.
IT’S WHY ITALIAN FOOD IN SICILY IS COMPLETELY DIFFERENT FROM THE
ITALIAN FOOD IN ROME. WELL, I REALLY WANT TO THANK YOU
SO MUCH. YOU’RE PRETTY GREAT PARENTS.
THAT’S ALL I CAN SAY. >> EVEN THOUGH FROM TIME TO TIME
WE QUARREL. >> THROUGHOUT HISTORY, THEY HAVE
SHARED THEIR LAND WITH NEWCOMERS, EVOLVING THE CULTURE
AND CREATING NEW TRADITIONS. >> CHEERS!
>> EVERY NEW ARRIVAL BRINGS
CHANGE AND THE OPPORTUNITY FOR REGENERATION AND RENEWAL.
BUT ONE THING THAT WON’T CHANGE HERE IS THAT AT THE HOME OF A
KAMPARI, THE DOOR IS ALWAYS OPEN, AND YOU ARE ALWAYS WELCOME