1 00:00:29,571 --> 00:00:32,241 Let's taste together this year's selection 2 00:00:32,324 --> 00:00:35,702 of Conegliano Valdobbiadene DOCG, 3 00:00:36,078 --> 00:00:39,456 produced by our chosen brother. 4 00:03:28,875 --> 00:03:30,961 -Welcome. -Thank you, it's a pleasure. 5 00:03:46,977 --> 00:03:50,313 Our grandparents tell us that 100 years ago the radicchio 6 00:03:50,397 --> 00:03:54,609 was a wild chicory that grew in the Treviso countryside. 7 00:03:54,734 --> 00:03:59,030 Over the winter, they harvested those chicories from the fields, 8 00:03:59,114 --> 00:04:03,577 and they realized that by storing them in the stable, 9 00:04:03,618 --> 00:04:07,497 instead of deteriorating or rotting, like other vegetables, 10 00:04:08,206 --> 00:04:09,791 a new heart started to grow. 11 00:04:10,917 --> 00:04:14,796 And it became tastier, sweeter, red and crunchy. 12 00:04:15,797 --> 00:04:18,216 Here, we'll pick up a radicchio... 13 00:04:19,176 --> 00:04:20,760 It's just starting, here it is, 14 00:04:20,844 --> 00:04:22,929 -slowly, slowly. -Oh, that there. 15 00:04:23,013 --> 00:04:25,223 That there, it's starting to grow. 16 00:04:26,725 --> 00:04:30,645 Yes. In the field, remember, that doesn't exist, 17 00:04:30,729 --> 00:04:32,481 only the surrounding leaves grow, 18 00:04:32,564 --> 00:04:36,777 but the tasty, crunchy, red and white heart which we eat 19 00:04:36,860 --> 00:04:37,903 grows here. 20 00:04:46,828 --> 00:04:49,873 Over time, as the product became more popular, 21 00:04:50,332 --> 00:04:53,627 Treviso, Italy and then the whole world was asking for it. 22 00:04:53,668 --> 00:04:56,797 So slowly in the '70s, '80s, '90s, 23 00:04:56,880 --> 00:05:00,258 it was discovered that the other resource in the area of Treviso, 24 00:05:00,342 --> 00:05:01,551 which is water, 25 00:05:01,635 --> 00:05:05,263 would make the chicories grow in the same way. 26 00:05:05,347 --> 00:05:09,476 So, they've introduced this process of forcing and blanching, 27 00:05:09,559 --> 00:05:11,520 inside the spring water tanks. 28 00:05:26,076 --> 00:05:29,120 And how long does it sit in water? 29 00:05:29,204 --> 00:05:35,210 It stays in the water for a period that is not decided by us growers 30 00:05:35,293 --> 00:05:36,294 or anyone else. 31 00:05:36,378 --> 00:05:38,797 It's the radicchio that decides how long it will stay. 32 00:05:38,880 --> 00:05:40,173 That's nature's way. 33 00:05:52,310 --> 00:05:54,980 We see that from the radicchio harvested in the field, 34 00:05:55,021 --> 00:05:56,857 that weighs up to one kilo, 35 00:05:56,940 --> 00:05:59,943 we end up with a small heart of 300 grams. 36 00:06:00,652 --> 00:06:06,324 Basically, the leaves are removed from one chicory at a time. 37 00:06:06,408 --> 00:06:09,119 It's then passed onto a second operator, 38 00:06:09,202 --> 00:06:12,998 who peels the root with a small special knife. 39 00:06:13,748 --> 00:06:14,749 It's so much work. 40 00:06:14,875 --> 00:06:16,376 -It's a lot of work. -A lot of work. 41 00:06:16,751 --> 00:06:18,295 In the world of chicory, 42 00:06:18,378 --> 00:06:21,381 this surely is the one that's most expensive, for sure. 43 00:06:21,464 --> 00:06:24,676 Because it's the one that requires the most processing, 44 00:06:24,759 --> 00:06:26,428 but it's also the tastiest. 45 00:06:26,469 --> 00:06:29,973 -It's expensive? -Not as much as it should be. 46 00:06:33,685 --> 00:06:36,771 You could do many things with that. 47 00:06:36,897 --> 00:06:37,606 Anything. 48 00:06:37,689 --> 00:06:38,899 A risotto... 49 00:06:38,982 --> 00:06:40,650 With risotto for a first course, 50 00:06:40,734 --> 00:06:42,694 with meat as a second course. 51 00:06:42,777 --> 00:06:45,488 Imagine, we even make a dessert, 52 00:06:45,614 --> 00:06:48,909 or, even, the chicory amaro and the chicory grappa. 53 00:06:48,992 --> 00:06:50,660 -Really? -Yes, really. 54 00:06:54,331 --> 00:06:57,083 That's a beautiful radicchio, it's ready. 55 00:06:57,208 --> 00:06:58,209 Yeah, beautiful. 56 00:06:58,293 --> 00:07:00,754 And we can taste it. 57 00:07:09,095 --> 00:07:12,182 Slightly bitter, slightly sweet. 58 00:07:12,766 --> 00:07:16,227 The right balance between sweet and bitter. 59 00:08:53,992 --> 00:08:55,368 It's an old mill, 60 00:08:55,452 --> 00:08:57,370 still functioning today... 61 00:08:57,829 --> 00:08:59,080 ...it's like a poem. 62 00:08:59,873 --> 00:09:01,541 OK? Please. 63 00:09:03,626 --> 00:09:06,087 This is the original bit. 64 00:09:06,463 --> 00:09:08,840 So, these are the old machines, 65 00:09:08,923 --> 00:09:11,634 -from back in the day. -When was this built? 66 00:09:11,760 --> 00:09:13,928 1650. 67 00:09:16,598 --> 00:09:19,726 There's nothing here 68 00:09:19,809 --> 00:09:21,936 that is industrial 69 00:09:22,020 --> 00:09:23,605 or electric. 70 00:09:27,025 --> 00:09:29,527 Because, in a modern rice mill, 71 00:09:29,611 --> 00:09:31,071 you push a button, 72 00:09:31,154 --> 00:09:32,906 and everything starts. 73 00:09:33,364 --> 00:09:35,241 But the poetry we have here... 74 00:09:35,366 --> 00:09:37,368 Ah, it's fantastic. 75 00:09:40,663 --> 00:09:43,666 -And is this moved by water? -All of it with water 76 00:09:43,792 --> 00:09:45,543 from a waterfall 77 00:09:45,627 --> 00:09:47,170 and then with all these machines, 78 00:09:47,253 --> 00:09:49,214 these gears, 79 00:09:49,255 --> 00:09:51,091 to make it faster. 80 00:10:12,946 --> 00:10:15,156 The process is done in this way, 81 00:10:15,240 --> 00:10:17,283 and this pestle 82 00:10:17,367 --> 00:10:19,953 does not hit the bottom of the bowl. 83 00:10:20,370 --> 00:10:21,704 They calculated 84 00:10:21,830 --> 00:10:25,083 that it needs to stop at 27 mm, 85 00:10:25,166 --> 00:10:27,502 because otherwise it would crush the grain of rice. 86 00:10:29,838 --> 00:10:31,548 For how long does it have to...? 87 00:10:31,631 --> 00:10:33,675 This one here, this process, 88 00:10:33,716 --> 00:10:35,385 it's six, seven hours. 89 00:10:36,094 --> 00:10:38,263 -After six hours, -Yes. 90 00:10:38,304 --> 00:10:39,514 what happens? 91 00:10:39,597 --> 00:10:42,809 We put the pestle aside, like this, 92 00:10:42,892 --> 00:10:46,646 and with the scoop we remove the rice. 93 00:10:46,729 --> 00:10:50,567 And we sift it through these sieves. 94 00:10:51,609 --> 00:10:53,570 -If you want, we can do it. -Yes. 95 00:10:56,739 --> 00:10:57,740 One. 96 00:11:00,535 --> 00:11:01,578 And two... 97 00:11:10,920 --> 00:11:12,422 Maurizio, come. 98 00:11:12,505 --> 00:11:15,550 Now, I'm sifting, 99 00:11:17,343 --> 00:11:20,513 and all of the flour falls on the floor. 100 00:11:20,597 --> 00:11:24,058 It looks like it's raining, snowing. 101 00:11:28,897 --> 00:11:30,440 -It's like a circus. -Yes. 102 00:11:37,697 --> 00:11:39,282 So, the ones that fall... 103 00:11:39,699 --> 00:11:41,618 These are waste. 104 00:11:41,701 --> 00:11:43,786 Waste that is used later 105 00:11:44,954 --> 00:11:46,956 for animals. 106 00:12:04,265 --> 00:12:06,100 And now this one is done? 107 00:12:06,809 --> 00:12:08,394 That one is finished, yes. 108 00:12:08,478 --> 00:12:10,188 That one's ready to be cooked. 109 00:12:10,271 --> 00:12:11,689 Now we'll make you another one. 110 00:12:14,400 --> 00:12:16,236 Where did you learn this from? 111 00:12:16,778 --> 00:12:19,113 First, my dad - 112 00:12:19,197 --> 00:12:20,740 and before that, my grandpa. 113 00:12:20,823 --> 00:12:21,824 Grandpa, yes. 114 00:12:23,034 --> 00:12:25,078 We've been here for five generations. 115 00:12:25,119 --> 00:12:27,288 -Five? -Five generations. 116 00:12:27,622 --> 00:12:30,124 Now with my grandchildren. 117 00:12:30,250 --> 00:12:33,127 My grandchildren are the fifth generation. 118 00:12:44,597 --> 00:12:46,808 Why do you make rice in such a way? 119 00:12:46,849 --> 00:12:50,228 With this old method? 120 00:12:50,311 --> 00:12:53,064 First of all, it's a historical tradition. 121 00:12:53,147 --> 00:12:54,649 An old tradition. 122 00:12:54,732 --> 00:12:57,277 And we carry it in our hearts. 123 00:12:59,737 --> 00:13:01,155 It's our passion. 124 00:13:01,239 --> 00:13:04,534 It's like the guy who still makes handcrafted furniture. 125 00:13:05,034 --> 00:13:06,953 Because he brings the thing to life 126 00:13:07,036 --> 00:13:08,037 he can feel it. 127 00:13:08,121 --> 00:13:10,331 It's more effort, but... 128 00:13:10,415 --> 00:13:13,167 it's something inside of you. 129 00:13:13,293 --> 00:13:16,754 So, does this rice make a better risotto for you? 130 00:13:16,838 --> 00:13:17,880 Yes, way more tasty. 131 00:13:18,006 --> 00:13:19,549 It's different. 132 00:13:19,841 --> 00:13:22,760 This one is tastier, fuller, 133 00:13:22,844 --> 00:13:26,431 it gives you more satisfaction when you chew it. 134 00:13:26,472 --> 00:13:28,099 When you eat it, 135 00:13:30,184 --> 00:13:31,853 it fills your palate, 136 00:13:31,894 --> 00:13:33,730 it's something sublime. 137 00:13:43,740 --> 00:13:46,576 Should we wrap it? 138 00:13:46,659 --> 00:13:47,994 I'll take it all. 139 00:13:48,077 --> 00:13:51,039 Right, we're taking it like this - thanks, thanks. 140 00:19:22,620 --> 00:19:25,915 It's become a world-renowned dish. 141 00:19:26,707 --> 00:19:29,543 It's the most well-known Italian word after pizza. 142 00:19:29,627 --> 00:19:30,252 Yes? 143 00:19:48,229 --> 00:19:51,232 There's a frequent mistake 144 00:19:51,273 --> 00:19:53,734 which comes from an incorrect interpretation. 145 00:19:53,818 --> 00:19:57,822 So, I'd like to clarify once and for all, 146 00:19:57,863 --> 00:20:02,993 that the famous restorative dessert that used to be served in brothels 147 00:20:03,077 --> 00:20:06,247 isn't tiramisu - it was sbatudin. 148 00:20:09,291 --> 00:20:11,669 It was made with egg yolk 149 00:20:12,086 --> 00:20:13,421 beaten together with sugar. 150 00:20:14,463 --> 00:20:15,715 So, that's sbatudin. 151 00:20:16,549 --> 00:20:20,094 Tiramisu was created in the 1970s in Le Beccherie 152 00:20:20,177 --> 00:20:24,849 when my mother and a young cook who worked with her 153 00:20:24,890 --> 00:20:28,436 had the idea of combining sbatudin and mascarpone. 154 00:20:28,519 --> 00:20:32,314 This is then put on top of sponge fingers dipped in coffee 155 00:20:32,398 --> 00:20:34,608 then covered with unsweetened cocoa. 156 00:20:44,326 --> 00:20:48,205 There are people who think that it's from Friuli. 157 00:20:51,584 --> 00:20:54,545 Tiramisu is a triumph, 158 00:20:54,628 --> 00:20:56,839 and everyone wants to lay a claim to it 159 00:20:56,922 --> 00:20:58,340 and say that it's theirs. 160 00:20:58,841 --> 00:21:01,218 There's only one simple story behind it: 161 00:21:01,302 --> 00:21:03,345 it was conceived in Le Beccherie in the 1970s - 162 00:21:03,429 --> 00:21:04,263 that's that. 163 00:21:18,903 --> 00:21:21,447 Let's first understand what the ingredients are. 164 00:21:21,947 --> 00:21:23,866 We've got sugar, 165 00:21:23,949 --> 00:21:26,202 sponge fingers, mascarpone, 166 00:21:26,285 --> 00:21:28,579 cocoa powder, egg yolk, 167 00:21:28,662 --> 00:21:29,663 and coffee. 168 00:21:29,747 --> 00:21:31,665 The right coffee for tiramisu is coffee from a moka. 169 00:21:31,749 --> 00:21:33,209 And this is the original recipe? 170 00:21:33,292 --> 00:21:36,295 Yes, the original, as it was done once upon a time. 171 00:21:38,506 --> 00:21:40,508 -Where are you from? -I'm from Treviso. 172 00:21:40,591 --> 00:21:43,385 For people here, tiramisu is something families make. 173 00:21:43,511 --> 00:21:44,887 All housewives make it. 174 00:21:45,346 --> 00:21:47,640 In fact, it's hard to make it well, 175 00:21:47,681 --> 00:21:51,602 because everyone has a memory of how their mother made tiramisu. 176 00:21:51,685 --> 00:21:54,522 People will say, "It's good, but it's not my mother's." 177 00:21:54,605 --> 00:21:57,316 It comes down to nostalgia. 178 00:21:57,399 --> 00:22:02,905 Cooking triumphs when it taps into nostalgia. 179 00:22:14,291 --> 00:22:17,336 Eggs and sugar should be beaten very well. 180 00:22:18,212 --> 00:22:19,421 I will show you. 181 00:22:20,130 --> 00:22:21,382 See? 182 00:22:21,966 --> 00:22:23,175 Creamy. 183 00:22:23,259 --> 00:22:24,552 Very creamy. 184 00:22:25,511 --> 00:22:28,389 Now, let's add the mascarpone. 185 00:22:28,430 --> 00:22:29,431 There isn't any sugar... 186 00:22:29,849 --> 00:22:30,850 in the mascarpone? 187 00:22:30,933 --> 00:22:32,268 No, there isn't any sugar. 188 00:22:32,351 --> 00:22:35,896 Actually, mascarpone tends to be acidic, 189 00:22:35,980 --> 00:22:38,107 and it is very important for the balance of the dessert. 190 00:22:42,444 --> 00:22:44,446 Then we have to continue beating the mascarpone 191 00:22:44,572 --> 00:22:46,031 it still needs to absorb air 192 00:22:46,115 --> 00:22:50,244 until it reaches a consistency which is soft, but compact. 193 00:22:52,454 --> 00:22:53,455 And let's start. 194 00:22:56,041 --> 00:22:58,669 We will make a thin layer 195 00:22:58,752 --> 00:23:00,713 with very little cream at the bottom. 196 00:23:00,754 --> 00:23:03,173 Then we'll start putting the ladyfingers. 197 00:23:08,762 --> 00:23:12,182 Let's proceed with the first layer of cream. 198 00:23:12,558 --> 00:23:13,767 Let's spread it. 199 00:23:16,478 --> 00:23:19,690 And you don't add alcohol? 200 00:23:19,773 --> 00:23:20,941 -No. -No. 201 00:23:21,025 --> 00:23:25,154 The original tiramisu only has six elements, and they are these ones. 202 00:23:27,448 --> 00:23:28,574 You are an artist. 203 00:23:29,575 --> 00:23:30,701 Really. 204 00:23:32,369 --> 00:23:33,370 Almost a bricklayer. 205 00:23:36,165 --> 00:23:38,083 The tiramisu, as is, is ready. 206 00:23:38,208 --> 00:23:41,003 The other very important thing, cocoa. 207 00:23:41,086 --> 00:23:44,173 We will add it only right before eating. 208 00:23:44,256 --> 00:23:46,717 This is because the cocoa gets too wet otherwise, 209 00:23:46,800 --> 00:23:48,719 and it creates an unpleasant layer. 210 00:23:49,345 --> 00:23:50,387 I understand. 211 00:23:50,721 --> 00:23:52,014 Let's prepare the dish. 212 00:23:54,350 --> 00:23:55,809 -Shall we eat together? -I'd say yes. 213 00:23:55,935 --> 00:23:56,936 So... 214 00:23:57,519 --> 00:23:58,520 Guests first. 215 00:24:06,487 --> 00:24:07,488 Is it good? 216 00:24:14,703 --> 00:24:15,955 -Eat! -Me too? 217 00:24:19,416 --> 00:24:20,250 How is it? 218 00:24:20,542 --> 00:24:21,543 I'm quite good at it. 219 00:25:22,896 --> 00:25:25,149 We started 20 years ago 220 00:25:25,899 --> 00:25:29,611 only with one pastry chef and three prisoners 221 00:25:30,404 --> 00:25:32,990 but since the beginning 222 00:25:33,073 --> 00:25:36,160 our fundamental creed, our fundamental principle, 223 00:25:36,201 --> 00:25:38,162 is the one written there. 224 00:25:45,210 --> 00:25:48,088 It means that you are not only your mistakes. 225 00:25:48,464 --> 00:25:53,010 Think about the pride for a person that thinks they don't have a future 226 00:25:53,343 --> 00:25:58,640 and instead they discover that, "Maybe I can do something with my life." 227 00:26:14,573 --> 00:26:15,824 -Hi. -A pleasure. 228 00:26:15,908 --> 00:26:16,909 The pleasure is mine. 229 00:26:16,950 --> 00:26:18,202 What is this? 230 00:26:18,243 --> 00:26:19,244 "Colomba." 231 00:26:19,369 --> 00:26:20,788 Oh, "the doves". 232 00:26:20,871 --> 00:26:24,249 It is a traditional dessert that is made for Easter. 233 00:26:24,333 --> 00:26:29,671 Every day we make around 700 doves. It depends. 234 00:26:30,047 --> 00:26:31,215 -700? -Yeah. 235 00:26:31,507 --> 00:26:34,384 It rises a lot, like panettone. 236 00:26:34,760 --> 00:26:37,221 It is made with two doughs. 237 00:26:37,596 --> 00:26:43,393 One evening dough, where you put yeast, egg yolk, sugar, flour, 238 00:26:43,769 --> 00:26:45,604 and it is left to ferment for one night. 239 00:26:46,105 --> 00:26:49,691 The morning after, you use the same dough, 240 00:26:50,067 --> 00:26:53,987 and you add sugar, flour, egg yolks again. 241 00:26:54,113 --> 00:26:56,240 Since it is a very rich dough, 242 00:26:56,990 --> 00:26:58,992 very rich in butter, in yolk, 243 00:27:00,285 --> 00:27:01,411 of course, 244 00:27:02,412 --> 00:27:04,498 it needs to be made in more than one step. 245 00:27:13,882 --> 00:27:16,385 But you can see the handcraft of the product. 246 00:27:17,553 --> 00:27:21,557 And this is the sense of the message we want to give outside, 247 00:27:21,640 --> 00:27:24,935 that we can make good things 248 00:27:25,018 --> 00:27:26,186 in an artisanal way. 249 00:27:26,478 --> 00:27:28,188 It is a great opportunity for the guys. 250 00:28:02,973 --> 00:28:03,682 Thank you. 251 00:28:03,765 --> 00:28:05,142 -Thank you very much. -Thank you very much. 252 00:28:12,316 --> 00:28:17,613 See that 80% of detained people, 253 00:28:17,696 --> 00:28:19,656 once detention is finished, 254 00:28:20,240 --> 00:28:22,951 they commit another crime and get back inside. 255 00:28:23,243 --> 00:28:25,370 While those who work with us, 256 00:28:25,871 --> 00:28:28,582 who follow a re-education path, 257 00:28:28,665 --> 00:28:32,753 only reoffend less than 10% of the time. 258 00:28:33,170 --> 00:28:36,506 And it is a huge difference, it is an amazing result. 259 00:28:42,304 --> 00:28:43,680 -That is Giovanni. -Giovanni. 260 00:28:43,764 --> 00:28:45,015 -One of our guys. -Hi. 261 00:28:45,098 --> 00:28:48,060 How long have you been here, in jail? 262 00:28:48,810 --> 00:28:50,646 -Six years. -Six years? 263 00:28:50,729 --> 00:28:54,524 And do you like doing this? Is it better to do this job? 264 00:28:55,025 --> 00:28:56,652 Of course. It means being free. 265 00:28:56,735 --> 00:28:58,195 -It means being free. -Yeah. Yes. 266 00:28:58,278 --> 00:28:59,947 When you get out, what do you want to do? 267 00:29:00,364 --> 00:29:04,368 Well, something in cooking. 268 00:29:04,409 --> 00:29:06,119 Did you ever do this before? 269 00:29:06,203 --> 00:29:07,704 Never patisserie. 270 00:29:07,996 --> 00:29:09,122 How old are you? 271 00:29:09,206 --> 00:29:10,624 -28. -28. 272 00:29:10,707 --> 00:29:12,084 You're a young man. 273 00:30:00,799 --> 00:30:01,633 Chiara? 274 00:30:01,842 --> 00:30:02,843 Good morning. 275 00:30:02,884 --> 00:30:04,428 -Good morning. Stanley. -Chiara, nice to meet you. 276 00:30:04,469 --> 00:30:05,470 My pleasure. 277 00:30:16,398 --> 00:30:18,191 The Dalfini family 278 00:30:18,275 --> 00:30:19,651 trusted me 279 00:30:19,735 --> 00:30:22,904 to create a cuisine tied to meat, but that is creative. 280 00:30:22,988 --> 00:30:26,158 I'm always revolutionizing, changing or studying. 281 00:30:26,199 --> 00:30:28,452 We like to create cuisine packed with flavor 282 00:30:28,493 --> 00:30:30,620 beyond tradition or not. 283 00:30:43,508 --> 00:30:44,885 I love... 284 00:30:46,219 --> 00:30:47,512 pasta with beans. 285 00:30:47,929 --> 00:30:49,598 I eat it every week. 286 00:30:49,681 --> 00:30:52,476 So, we'll try to make my own version. 287 00:30:52,517 --> 00:30:55,062 With a white tripe ragù. 288 00:30:56,772 --> 00:31:00,609 So we have fun experimenting with various doughs -- 289 00:31:01,401 --> 00:31:05,530 today we tried to flavor a fresh egg pasta 290 00:31:05,614 --> 00:31:09,159 with what typically goes inside 291 00:31:09,242 --> 00:31:12,829 a classic pasta and beans. 292 00:31:12,913 --> 00:31:16,625 So, we have rosemary, sage, bay leaves. 293 00:31:16,708 --> 00:31:17,667 Uffa. 294 00:31:18,043 --> 00:31:20,170 We dry them, we roast them 295 00:31:20,253 --> 00:31:22,380 and then we mix them inside the dough. 296 00:31:22,464 --> 00:31:24,382 -In the pasta? -Exactly. 297 00:31:31,264 --> 00:31:34,476 How is it here, in Verona? 298 00:31:34,559 --> 00:31:38,271 Was it difficult for this restaurant? 299 00:31:38,396 --> 00:31:42,943 Because you do things differently, 300 00:31:42,984 --> 00:31:46,530 you do new things. 301 00:31:46,571 --> 00:31:49,574 So, when I arrived in Verona, 302 00:31:49,658 --> 00:31:53,995 a lot of people had told me that Verona was a difficult city, 303 00:31:54,121 --> 00:31:56,123 because it's very linked to traditions, 304 00:31:56,206 --> 00:32:01,920 a lot of tourists come here to eat traditional dishes. 305 00:32:02,796 --> 00:32:04,256 We had to do it in such a way 306 00:32:04,297 --> 00:32:05,841 that people would trust us. 307 00:32:05,924 --> 00:32:08,009 Whoever came here would eat well. 308 00:32:08,093 --> 00:32:09,678 We managed to win them over, 309 00:32:09,761 --> 00:32:11,555 like you'd say in Italian. 310 00:32:15,892 --> 00:32:17,102 These are black-eyed peas. 311 00:32:17,185 --> 00:32:19,146 This is the base of our ragù 312 00:32:19,688 --> 00:32:24,317 to which we will add both the black-eyed peas and the tripe. 313 00:32:24,901 --> 00:32:28,822 -But is the tripe boiled already? -I boiled the tripe already. 314 00:32:28,905 --> 00:32:30,240 Yes, it was boiled already 315 00:32:30,323 --> 00:32:32,200 because the tripe arrives fresh. 316 00:32:32,284 --> 00:32:33,785 We clean it, 317 00:32:33,869 --> 00:32:38,123 we cook it in water and vinegar to remove all the impurities... 318 00:32:38,915 --> 00:32:43,253 The quality is in its texture, its uniqueness on your tongue, 319 00:32:43,336 --> 00:32:46,339 it contrasts with the pasta and beans, with the bean soup, 320 00:32:46,423 --> 00:32:47,924 which is creamier. 321 00:32:48,008 --> 00:32:50,135 I like that the different textures can be felt. 322 00:33:03,356 --> 00:33:05,275 I really want the flavor of the bean, 323 00:33:05,358 --> 00:33:06,985 the creaminess of the bean. 324 00:33:08,069 --> 00:33:10,363 Also, because I always try to recreate... 325 00:33:10,447 --> 00:33:12,365 sweet and sour, umami, 326 00:33:12,490 --> 00:33:14,492 I'm going to add the Spanish sauce. 327 00:33:14,951 --> 00:33:18,371 -What is it? -It is basically a beef stock, 328 00:33:18,496 --> 00:33:20,540 enriched with some prosciutto. 329 00:33:20,624 --> 00:33:22,584 We add tomato concentrate, 330 00:33:22,667 --> 00:33:24,211 we let it all reduce 331 00:33:24,294 --> 00:33:28,173 and it results in this kind of sauce, 332 00:33:28,256 --> 00:33:29,507 that's very concentrated. 333 00:33:32,469 --> 00:33:34,095 Good, right? 334 00:33:35,889 --> 00:33:38,016 So, we add a bit of it here, 335 00:33:38,099 --> 00:33:39,684 to add flavor. 336 00:33:41,853 --> 00:33:43,188 Do you want to taste it in the meantime? 337 00:33:43,271 --> 00:33:43,813 Yes. 338 00:33:45,106 --> 00:33:46,274 Thank you. 339 00:33:52,697 --> 00:33:54,699 -Good? -So good. 340 00:33:54,783 --> 00:33:57,118 -No, so good. -Thank you, thanks. 341 00:33:57,244 --> 00:33:58,245 With tripe... 342 00:33:59,329 --> 00:34:01,373 -Genius. -Thank you. 343 00:34:01,414 --> 00:34:02,791 -Thank you. -No, for real. For real. 344 00:34:02,874 --> 00:34:04,209 Thank you. 345 00:34:10,882 --> 00:34:12,259 Let's plate it. 346 00:34:18,974 --> 00:34:20,725 Ragù on top, 347 00:34:20,809 --> 00:34:22,560 made of beans and tripe. 348 00:34:23,895 --> 00:34:26,940 -I want to do it like this. -Precisely, I plate it like this, 349 00:34:27,023 --> 00:34:29,901 so when you get the dish you can play with it. 350 00:34:40,829 --> 00:34:42,872 I like tripe 351 00:34:43,832 --> 00:34:45,000 and pasta with beans, 352 00:34:45,083 --> 00:34:46,459 and together it is perfect. 353 00:35:03,059 --> 00:35:05,353 Do you really like it? 354 00:35:05,437 --> 00:35:07,188 -It's so good! -OK. 355 00:37:22,115 --> 00:37:23,408 -Hi, Carlo. -Welcome. 356 00:37:23,491 --> 00:37:25,577 -Hi, Carlo. -So, what can I give you? 357 00:37:25,618 --> 00:37:27,495 I guess you want to make the pastissada, right? 358 00:37:27,579 --> 00:37:28,997 Yes, precisely, like you guessed. 359 00:37:34,461 --> 00:37:37,756 The consumption of horsemeat comes from a historical event. 360 00:37:37,839 --> 00:37:40,884 Verona was a Crusades' battlefield in the past. 361 00:37:40,925 --> 00:37:44,596 So the Veronese people got permission to eat horse meat, 362 00:37:44,637 --> 00:37:46,806 because, starved by the war, 363 00:37:46,890 --> 00:37:48,808 and with the dead animals lying on the battlefield, 364 00:37:48,892 --> 00:37:50,643 they got the opportunity of cooking the meat. 365 00:37:50,769 --> 00:37:52,812 Horsemeat is rich in iron, 366 00:37:52,896 --> 00:37:55,440 so if you're a bit anemic 367 00:37:55,523 --> 00:37:56,941 it will help you get your color back, 368 00:37:57,525 --> 00:37:59,652 and you look prettier afterwards. 369 00:38:00,487 --> 00:38:02,655 Tell me what your father did. 370 00:38:02,739 --> 00:38:05,575 My dad used to breed fast, heavy draft horses. 371 00:38:05,658 --> 00:38:08,453 So, horsemeat is a family tradition. 372 00:38:08,536 --> 00:38:10,538 My dad was passionate about horses. 373 00:38:10,622 --> 00:38:12,332 And horses were like children to him, 374 00:38:12,373 --> 00:38:13,958 so my dad used to say, 375 00:38:14,083 --> 00:38:16,461 "I like horses better when they're alive." 376 00:38:16,544 --> 00:38:18,588 But, since it was a family business, 377 00:38:18,671 --> 00:38:22,133 we had to eat the animals' meat, 378 00:38:22,217 --> 00:38:24,344 because it would feed us. 379 00:38:24,385 --> 00:38:26,638 Should I be generous so you can eat it the next day too? 380 00:38:26,679 --> 00:38:29,641 -Yes, of course, yeah. -But what does "pastissada" mean? 381 00:38:39,943 --> 00:38:41,236 Thanks. 382 00:38:41,778 --> 00:38:42,821 -Thank you, Stanley. -It was a pleasure. 383 00:38:42,904 --> 00:38:43,905 Thanks, my pleasure. 384 00:38:43,988 --> 00:38:44,989 Thanks, thanks. 385 00:41:10,802 --> 00:41:12,303 Horsemeat stew. 386 00:41:13,513 --> 00:41:14,514 Lovely smell. 387 00:41:19,268 --> 00:41:20,311 A bit of polenta. 388 00:41:20,395 --> 00:41:21,396 Yeah. 389 00:41:24,857 --> 00:41:25,942 -Here you go. -Thank you. 390 00:41:26,025 --> 00:41:27,026 You're welcome. 391 00:41:33,157 --> 00:41:35,326 The first recipe was gnocchi. 392 00:41:35,410 --> 00:41:36,995 -It was gnocchi. -Gnocchi. 393 00:41:37,078 --> 00:41:39,330 -Gnocchi. Homemade. -Yes. 394 00:41:50,591 --> 00:41:51,592 Secrets. 395 00:42:00,893 --> 00:42:03,271 -She learned the tricks. -The secrets. 396 00:42:15,283 --> 00:42:16,993 -This is beautiful. -Yes. 397 00:42:18,786 --> 00:42:21,456 Who would make it? Mum, grandma? 398 00:42:21,539 --> 00:42:22,790 -All of them? -Always. 399 00:42:22,874 --> 00:42:26,210 -Now it's on Tracy to continue it. -Right. 400 00:42:26,294 --> 00:42:27,378 Thanks. 401 00:42:27,795 --> 00:42:28,796 How is she? 402 00:42:28,880 --> 00:42:30,214 No, she's good. 403 00:42:30,339 --> 00:42:32,341 She has learnt well. She pays attention, 404 00:42:33,426 --> 00:42:35,136 Very... good. 405 00:42:35,219 --> 00:42:38,931 -Does it come naturally for her? -Yes, yes. She does it naturally. 406 00:42:39,432 --> 00:42:41,100 She's becoming better than the mother-in-law.