1 00:00:01,543 --> 00:00:04,296 [Gregorian chanting] 2 00:00:24,233 --> 00:00:25,400 [bell dings] 3 00:00:29,571 --> 00:00:32,241 Let's taste together this year's selection 4 00:00:32,324 --> 00:00:35,702 of Conegliano Valdobbiadene DOCG, 5 00:00:36,078 --> 00:00:39,456 produced by our chosen brother. 6 00:00:41,792 --> 00:00:43,001 [cork pops] 7 00:00:51,051 --> 00:00:54,263 [whispering] I'm here with the confraternity 8 00:00:54,346 --> 00:00:56,515 of Valdobbiadene, 9 00:00:57,266 --> 00:01:03,313 and they are pouring this year's prosecco. 10 00:01:04,940 --> 00:01:06,441 But it's much more complicated than that. 11 00:01:10,529 --> 00:01:13,448 This is a ceremony to honor and protect the purity 12 00:01:13,532 --> 00:01:16,451 of the famous sparkling wine which originated here. 13 00:01:21,540 --> 00:01:23,667 They're nominating the finest of the season 14 00:01:23,750 --> 00:01:26,211 against which all others will be measured. 15 00:01:28,463 --> 00:01:32,551 So, yes, it's prosecco but not as we might know it. 16 00:01:35,220 --> 00:01:39,641 This is how seriously they take their produce here, in Veneto. 17 00:01:44,604 --> 00:01:48,108 [bell tolling] 18 00:01:49,151 --> 00:01:52,404 It's fair to say Veneto trades on its past. 19 00:01:53,196 --> 00:01:55,782 Once the center of a powerful empire, 20 00:01:55,866 --> 00:01:59,036 today it's the most visited region in all of Italy. 21 00:02:00,203 --> 00:02:03,206 ♪♪ 22 00:02:03,290 --> 00:02:06,585 It sits in the northeastern corner of the country, 23 00:02:06,626 --> 00:02:10,464 sandwiched between the Dolomite mountains and the Adriatic Sea. 24 00:02:11,173 --> 00:02:13,216 Its greatest attraction, of course, 25 00:02:13,300 --> 00:02:15,135 is the glittering city of Venice. 26 00:02:16,303 --> 00:02:19,473 A living monument to the region's rich history. 27 00:02:21,183 --> 00:02:23,602 But I'm heading beyond the famous lagoon, 28 00:02:23,644 --> 00:02:26,021 following these waterways inland, 29 00:02:26,063 --> 00:02:29,316 to discover what else this region has to offer. 30 00:02:34,780 --> 00:02:36,448 So this area, 31 00:02:36,490 --> 00:02:40,661 it really is amazing, like, how completely flat it is. 32 00:02:41,078 --> 00:02:43,914 It's beautiful and really fertile. 33 00:02:44,373 --> 00:02:49,461 And they can grow a lot of stuff here in the traditional ways. 34 00:02:49,503 --> 00:02:52,089 Which is great because in the end, 35 00:02:53,507 --> 00:02:55,384 if we lose all that, everything ends up... 36 00:02:56,927 --> 00:02:58,220 being of lesser quality, 37 00:02:58,261 --> 00:03:00,180 and everything ends up tasting the same. 38 00:03:02,099 --> 00:03:06,269 These flatlands have for centuries provided the perfect growing conditions 39 00:03:06,353 --> 00:03:08,814 for one of Veneto's most famous products, 40 00:03:08,855 --> 00:03:09,940 radicchio. 41 00:03:11,066 --> 00:03:14,528 In order to grow, it requires huge amounts of water. 42 00:03:15,987 --> 00:03:17,823 There's no shortage of that around here 43 00:03:17,864 --> 00:03:20,534 thanks to the many rivers that flow through the area. 44 00:03:22,369 --> 00:03:25,705 My first stop is on the Sìle in Treviso. 45 00:03:27,290 --> 00:03:28,834 [both speaking Italian] 46 00:03:28,959 --> 00:03:31,002 -Welcome. -Thank you, it's a pleasure. 47 00:03:31,670 --> 00:03:33,255 [Stanley] I'm meeting Stefano Dotto, 48 00:03:33,380 --> 00:03:35,674 the fifth generation of a farming family 49 00:03:35,715 --> 00:03:37,384 who were among the first to cultivate 50 00:03:37,426 --> 00:03:39,845 an intriguing Veneto delicacy 51 00:03:39,886 --> 00:03:41,721 discovered almost by chance. 52 00:03:42,264 --> 00:03:45,976 The now famous red chicory, radicchio tardivo. 53 00:03:47,018 --> 00:03:50,397 Our grandparents tell us that 100 years ago the radicchio 54 00:03:50,439 --> 00:03:54,693 was a wild chicory that grew in the Treviso countryside. 55 00:03:54,818 --> 00:03:59,114 Over the winter, they harvested those chicories from the fields, 56 00:03:59,156 --> 00:04:03,618 and they realized that by storing them in the stable, 57 00:04:03,702 --> 00:04:07,581 instead of deteriorating or rotting, like other vegetables, 58 00:04:08,290 --> 00:04:09,875 a new heart started to grow. 59 00:04:09,916 --> 00:04:10,917 [Stanley] Ah. 60 00:04:11,001 --> 00:04:14,880 And it became tastier, sweeter, red and crunchy. 61 00:04:15,881 --> 00:04:18,300 Here, we'll pick up a radicchio... 62 00:04:19,259 --> 00:04:20,844 It's just starting, here it is, 63 00:04:20,886 --> 00:04:23,013 -slowly, slowly. -Oh, that there. 64 00:04:23,054 --> 00:04:25,307 That there, it's starting to grow. 65 00:04:25,348 --> 00:04:26,725 [Stanley] Ah, that's what you want. 66 00:04:26,767 --> 00:04:30,729 Yes. In the field, remember, that doesn't exist, 67 00:04:30,771 --> 00:04:32,564 only the surrounding leaves grow, 68 00:04:32,606 --> 00:04:36,860 but the tasty, crunchy, red and white heart which we eat 69 00:04:36,902 --> 00:04:37,944 grows here. 70 00:04:39,780 --> 00:04:42,574 [Stanley] Having learned how to create this surprising ingredient, 71 00:04:42,616 --> 00:04:46,203 the next challenge was to supply a growing market. 72 00:04:46,912 --> 00:04:49,915 Over time, as the product became more popular, 73 00:04:50,373 --> 00:04:53,668 Treviso, Italy and then the whole world was asking for it. 74 00:04:53,752 --> 00:04:56,880 So slowly in the '70s, '80s, '90s, 75 00:04:56,922 --> 00:05:00,342 it was discovered that the other resource in the area of Treviso, 76 00:05:00,383 --> 00:05:01,635 which is water, 77 00:05:01,676 --> 00:05:05,347 would make the chicories grow in the same way. 78 00:05:05,388 --> 00:05:09,518 So, they've introduced this process of forcing and blanching, 79 00:05:09,643 --> 00:05:11,603 inside the spring water tanks. 80 00:05:12,479 --> 00:05:14,397 [Stanley] Growing the crops in these tanks, 81 00:05:14,481 --> 00:05:18,401 mainly in darkness, replicates and improves upon the stables 82 00:05:18,485 --> 00:05:20,403 where the process was first discovered. 83 00:05:20,946 --> 00:05:24,783 Perfecting the conditions needed to bring forth the new growth. 84 00:05:26,117 --> 00:05:29,204 And how long does it sit in water? 85 00:05:29,246 --> 00:05:35,252 It stays in the water for a period that is not decided by us growers 86 00:05:35,377 --> 00:05:36,378 or anyone else. 87 00:05:36,419 --> 00:05:38,839 It's the radicchio that decides how long it will stay. 88 00:05:38,964 --> 00:05:40,257 That's nature's way. 89 00:05:40,340 --> 00:05:42,092 The radicchio makes up its own mind. 90 00:05:42,217 --> 00:05:43,343 -Yes, of course. -Yeah, yeah. 91 00:05:44,135 --> 00:05:46,221 [Stanley] The radicchio usually feels it's ready 92 00:05:46,263 --> 00:05:48,390 after two or three weeks, and then, 93 00:05:48,515 --> 00:05:50,725 the carefully curated process to get it 94 00:05:50,809 --> 00:05:52,269 to the table can begin. 95 00:05:52,394 --> 00:05:55,021 We see that from the radicchio harvested in the field, 96 00:05:55,105 --> 00:05:56,940 that weighs up to one kilo, 97 00:05:56,982 --> 00:05:59,985 we end up with a small heart of 300 grams. 98 00:06:00,694 --> 00:06:06,408 Basically, the leaves are removed from one chicory at a time. 99 00:06:06,449 --> 00:06:09,160 It's then passed onto a second operator, 100 00:06:09,286 --> 00:06:13,039 who peels the root with a small special knife. 101 00:06:13,832 --> 00:06:14,833 It's so much work. 102 00:06:14,958 --> 00:06:16,418 -It's a lot of work. -A lot of work. 103 00:06:16,835 --> 00:06:18,378 In the world of chicory, 104 00:06:18,420 --> 00:06:21,423 this surely is the one that's most expensive, for sure. 105 00:06:21,548 --> 00:06:24,718 Because it's the one that requires the most processing, 106 00:06:24,843 --> 00:06:26,469 but it's also the tastiest. 107 00:06:26,553 --> 00:06:30,015 -It's expensive? -Not as much as it should be. 108 00:06:30,140 --> 00:06:31,266 [both laugh] 109 00:06:33,727 --> 00:06:36,855 You could do many things with that. 110 00:06:36,980 --> 00:06:37,689 Anything. 111 00:06:37,731 --> 00:06:38,982 A risotto... 112 00:06:39,024 --> 00:06:40,734 With risotto for a first course, 113 00:06:40,775 --> 00:06:42,736 with meat as a second course. 114 00:06:42,861 --> 00:06:45,572 Imagine, we even make a dessert, 115 00:06:45,697 --> 00:06:48,992 or, even, the chicory amaro and the chicory grappa. 116 00:06:49,034 --> 00:06:50,744 -Really? -Yes, really. 117 00:06:54,414 --> 00:06:57,167 That's a beautiful radicchio, it's ready. 118 00:06:57,292 --> 00:06:58,293 Yeah, beautiful. 119 00:06:58,335 --> 00:07:00,795 And we can taste it. 120 00:07:03,590 --> 00:07:04,883 So crispy. 121 00:07:06,051 --> 00:07:07,302 That's delicious. 122 00:07:09,179 --> 00:07:12,223 Slightly bitter, slightly sweet. 123 00:07:12,807 --> 00:07:16,311 The right balance between sweet and bitter. 124 00:07:16,728 --> 00:07:17,896 -Cheers. -Cheers. 125 00:07:19,356 --> 00:07:20,357 That's delicious. 126 00:07:21,608 --> 00:07:24,944 Meticulously raised in accordance with age-old methods, 127 00:07:25,362 --> 00:07:28,114 this versatile radicchio can be perfectly paired 128 00:07:28,198 --> 00:07:31,660 with Veneto's other water-reliant crop, rice. 129 00:07:36,915 --> 00:07:40,126 Some of the very best is grown just south of Verona 130 00:07:40,210 --> 00:07:41,920 in the River Po valley. 131 00:07:42,045 --> 00:07:44,464 Near the town of Isola della Scala. 132 00:07:46,633 --> 00:07:49,803 Food writer Valeria Necchio is a passionate advocate 133 00:07:49,928 --> 00:07:52,138 for this area's culinary history. 134 00:07:52,555 --> 00:07:55,392 I try to use food as a window 135 00:07:55,475 --> 00:07:59,229 into bigger conversations about landscape 136 00:07:59,354 --> 00:08:01,523 and, and traditions and also memory. 137 00:08:01,648 --> 00:08:04,651 When I write about food, I write about my experience, 138 00:08:04,776 --> 00:08:06,486 my grandparents, family, 139 00:08:06,528 --> 00:08:08,947 but also that becomes sort of like a conversation 140 00:08:09,072 --> 00:08:11,825 on other things about Veneto. 141 00:08:12,283 --> 00:08:15,537 [Stanley] We're going to the oldest working rice mill in Italy. 142 00:08:15,870 --> 00:08:17,414 Have you been to this place before? 143 00:08:17,539 --> 00:08:19,874 I actually have, yeah, I was here when I was little. 144 00:08:20,542 --> 00:08:23,837 [Stanley] It mills the short grained Vialone Nano variety, 145 00:08:24,129 --> 00:08:26,423 which is ideal for making risotto. 146 00:08:27,132 --> 00:08:28,425 How often do you eat risotto? 147 00:08:28,550 --> 00:08:31,136 Um, probably I make it once a week. 148 00:08:31,177 --> 00:08:32,721 -Yeah. -I like to try 149 00:08:32,846 --> 00:08:35,306 different flavors, especially seasonal vegetables. 150 00:08:35,432 --> 00:08:37,183 Yeah, I make it probably about once a week. 151 00:08:37,559 --> 00:08:39,561 -I love it. -It's a very nice ritual, 152 00:08:39,686 --> 00:08:41,688 it's very meditative in a way. 153 00:08:41,813 --> 00:08:43,148 Yeah, it is! It is. 154 00:08:43,273 --> 00:08:45,191 Like polenta but more interesting. 155 00:08:45,275 --> 00:08:47,902 -More interesting, exactly. -[both laugh] 156 00:08:49,029 --> 00:08:52,991 [Stanley] Gabriele Ferron keeps this piece of food history running. 157 00:08:54,034 --> 00:08:55,452 It's an old mill, 158 00:08:55,535 --> 00:08:57,454 still functioning today... 159 00:08:57,871 --> 00:08:59,164 ...it's like a poem. 160 00:08:59,914 --> 00:09:01,583 OK? Please. 161 00:09:03,710 --> 00:09:06,171 This is the original bit. 162 00:09:06,546 --> 00:09:08,882 So, these are the old machines, 163 00:09:09,007 --> 00:09:11,718 -from back in the day. -When was this built? 164 00:09:11,843 --> 00:09:14,012 1650. 165 00:09:14,054 --> 00:09:16,014 Incredible. But it's incredible. 166 00:09:16,639 --> 00:09:19,768 There's nothing here 167 00:09:19,893 --> 00:09:22,020 that is industrial 168 00:09:22,062 --> 00:09:23,646 or electric. 169 00:09:24,022 --> 00:09:25,565 -Well, how ingenious. -Yeah. 170 00:09:25,607 --> 00:09:26,649 [Gabriele] Sì. 171 00:09:27,067 --> 00:09:29,611 Because, in a modern rice mill, 172 00:09:29,652 --> 00:09:31,154 you push a button, 173 00:09:31,196 --> 00:09:32,947 and everything starts. 174 00:09:33,448 --> 00:09:35,325 But the poetry we have here... 175 00:09:35,450 --> 00:09:37,452 Ah, it's fantastic. 176 00:09:37,869 --> 00:09:39,204 Mamma Mia! 177 00:09:40,747 --> 00:09:43,750 -And is this moved by water? -All of it with water 178 00:09:43,875 --> 00:09:45,627 from a waterfall 179 00:09:45,668 --> 00:09:47,212 and then with all these machines, 180 00:09:47,337 --> 00:09:49,255 these gears, 181 00:09:49,339 --> 00:09:51,174 to make it faster. 182 00:09:54,219 --> 00:09:56,930 [Stanley] It's a satisfyingly analogue process. 183 00:09:57,347 --> 00:10:00,517 A stream running under the mill turns the waterwheel, 184 00:10:00,600 --> 00:10:01,935 which drives the cogs, 185 00:10:01,976 --> 00:10:04,229 lifts the beam, and drops the pestle. 186 00:10:05,230 --> 00:10:07,982 Smashing off the tough outer shell of the rice 187 00:10:08,066 --> 00:10:11,528 and leaving behind edible cream-colored grains. 188 00:10:12,987 --> 00:10:15,240 The process is done in this way, 189 00:10:15,281 --> 00:10:17,367 and this pestle 190 00:10:17,408 --> 00:10:19,994 does not hit the bottom of the bowl. 191 00:10:20,411 --> 00:10:21,788 They calculated 192 00:10:21,913 --> 00:10:25,125 that it needs to stop at 27 mm, 193 00:10:25,250 --> 00:10:27,544 because otherwise it would crush the grain of rice. 194 00:10:28,128 --> 00:10:29,295 It's amazing. 195 00:10:29,921 --> 00:10:31,631 For how long does it have to...? 196 00:10:31,673 --> 00:10:33,716 This one here, this process, 197 00:10:33,800 --> 00:10:35,426 it's six, seven hours. 198 00:10:36,136 --> 00:10:38,304 -After six hours, -Yes. 199 00:10:38,388 --> 00:10:39,556 what happens? 200 00:10:39,681 --> 00:10:42,851 We put the pestle aside, like this, 201 00:10:42,976 --> 00:10:46,688 and with the scoop we remove the rice. 202 00:10:46,813 --> 00:10:50,650 And we sift it through these sieves. 203 00:10:51,693 --> 00:10:53,653 -If you want, we can do it. -Yes. 204 00:10:54,988 --> 00:10:56,739 -I wondered what that stick was for. -Yeah, right? 205 00:10:56,823 --> 00:10:57,824 One. 206 00:11:00,577 --> 00:11:01,661 And two... 207 00:11:02,120 --> 00:11:03,121 Okay? 208 00:11:11,004 --> 00:11:12,463 Maurizio, come. 209 00:11:12,589 --> 00:11:15,592 Now, I'm sifting, 210 00:11:17,427 --> 00:11:20,597 and all of the flour falls on the floor. 211 00:11:20,680 --> 00:11:24,142 It looks like it's raining, snowing. 212 00:11:25,310 --> 00:11:26,311 Okay? 213 00:11:26,853 --> 00:11:28,855 -Whoop. -[Valeria] Wow. 214 00:11:28,980 --> 00:11:30,481 -It's like a circus. -Yes. 215 00:11:30,607 --> 00:11:31,774 I would have lost the whole thing. 216 00:11:31,858 --> 00:11:32,859 Would have dropped them on the floor. 217 00:11:32,984 --> 00:11:34,319 -I'm glad we didn't do it. -Exactly. 218 00:11:34,444 --> 00:11:35,445 [laughs] 219 00:11:37,739 --> 00:11:39,324 So, the ones that fall... 220 00:11:39,741 --> 00:11:41,701 These are waste. 221 00:11:41,743 --> 00:11:43,870 Waste that is used later 222 00:11:43,912 --> 00:11:44,913 [Stanley] It's the waste. 223 00:11:45,038 --> 00:11:47,040 for animals. 224 00:11:47,081 --> 00:11:48,333 [Stanley] Ah! 225 00:11:49,876 --> 00:11:51,794 [Stanley] The first sieve has a fine mesh 226 00:11:51,878 --> 00:11:55,381 that lets through the dusty byproduct created by the pestle. 227 00:11:56,925 --> 00:11:58,218 After all the acrobatics, 228 00:11:58,760 --> 00:12:00,511 the second sieve's coarser mesh 229 00:12:00,637 --> 00:12:03,640 filters out the husks and broken grains. 230 00:12:04,349 --> 00:12:06,184 And now this one is done? 231 00:12:06,893 --> 00:12:08,478 That one is finished, yes. 232 00:12:08,519 --> 00:12:10,230 That one's ready to be cooked. 233 00:12:10,355 --> 00:12:11,773 Now we'll make you another one. 234 00:12:11,814 --> 00:12:12,815 [Stanley] Sì. 235 00:12:14,484 --> 00:12:16,319 Where did you learn this from? 236 00:12:16,819 --> 00:12:19,197 First, my dad - 237 00:12:19,239 --> 00:12:20,782 and before that, my grandpa. 238 00:12:20,907 --> 00:12:21,908 Grandpa, yes. 239 00:12:21,950 --> 00:12:23,034 Sì. 240 00:12:23,076 --> 00:12:25,119 We've been here for five generations. 241 00:12:25,203 --> 00:12:27,372 -Five? -Five generations. 242 00:12:27,664 --> 00:12:30,208 Now with my grandchildren. 243 00:12:30,333 --> 00:12:33,211 My grandchildren are the fifth generation. 244 00:12:34,087 --> 00:12:37,215 [Stanley] Across those generations, little has changed. 245 00:12:37,340 --> 00:12:41,052 An hour's work only yields around three kilos of rice, 246 00:12:41,094 --> 00:12:44,138 but efficiency is not the point here. 247 00:12:44,681 --> 00:12:46,849 Why do you make rice in such a way? 248 00:12:46,933 --> 00:12:50,270 With this old method? 249 00:12:50,395 --> 00:12:53,106 First of all, it's a historical tradition. 250 00:12:53,231 --> 00:12:54,691 An old tradition. 251 00:12:54,816 --> 00:12:57,360 And we carry it in our hearts. 252 00:12:57,527 --> 00:12:58,945 [Stanley] Sì. 253 00:12:59,821 --> 00:13:01,239 It's our passion. 254 00:13:01,281 --> 00:13:04,575 It's like the guy who still makes handcrafted furniture. 255 00:13:05,118 --> 00:13:06,995 Because he brings the thing to life 256 00:13:07,120 --> 00:13:08,121 he can feel it. 257 00:13:08,162 --> 00:13:10,415 It's more effort, but... 258 00:13:10,456 --> 00:13:13,251 it's something inside of you. 259 00:13:13,376 --> 00:13:16,838 So, does this rice make a better risotto for you? 260 00:13:16,879 --> 00:13:17,964 Yes, way more tasty. 261 00:13:18,089 --> 00:13:19,590 It's different. 262 00:13:19,882 --> 00:13:22,844 This one is tastier, fuller, 263 00:13:22,885 --> 00:13:26,472 it gives you more satisfaction when you chew it. 264 00:13:26,556 --> 00:13:28,141 When you eat it, 265 00:13:30,268 --> 00:13:31,894 it fills your palate, 266 00:13:31,978 --> 00:13:33,813 it's something sublime. 267 00:13:33,855 --> 00:13:35,315 -I'm very excited. -Yeah. 268 00:13:35,440 --> 00:13:36,482 Now we're going to cook with it. 269 00:13:36,566 --> 00:13:37,984 Yeah. I'm really, really interested 270 00:13:38,026 --> 00:13:39,569 in seeing how that comes out. 271 00:13:39,610 --> 00:13:41,154 -[Stanley] Yeah, yeah. -Because I've never tried 272 00:13:41,279 --> 00:13:42,280 -this one before. -No, you haven't? 273 00:13:42,321 --> 00:13:43,740 No, not the Pila, not theirs. 274 00:13:43,823 --> 00:13:46,617 Should we wrap it? 275 00:13:46,743 --> 00:13:48,036 I'll take it all. 276 00:13:48,161 --> 00:13:51,122 Right, we're taking it like this - thanks, thanks. 277 00:13:53,041 --> 00:13:56,002 [Stanley] There is no doubting the passion and dedication 278 00:13:56,044 --> 00:14:00,173 that Gabriele and his family put into producing this rice. 279 00:14:05,762 --> 00:14:07,180 -[Valeria chuckles] -[glasses clink] 280 00:14:08,306 --> 00:14:12,477 [Stanley] Valeria and I are making a renowned regional risotto. 281 00:14:14,896 --> 00:14:16,898 We're going to make the Amarone risotto. 282 00:14:17,440 --> 00:14:21,611 Amarone being this very dense, deeply colorful wine. 283 00:14:21,652 --> 00:14:23,154 Yeah, look at the color of that thing. 284 00:14:23,196 --> 00:14:25,156 -Yeah. -Almost impenetrable in color 285 00:14:25,198 --> 00:14:26,783 so it's not transparent at all, 286 00:14:26,866 --> 00:14:29,368 and that gives a lot of color to the risotto. 287 00:14:29,952 --> 00:14:33,247 [Stanley] The wine will be complemented by the nuttiness of the rice 288 00:14:33,331 --> 00:14:35,500 and the sweetness of the tardivo. 289 00:14:36,084 --> 00:14:38,795 Did you grow up with a, with a real food family? 290 00:14:38,920 --> 00:14:42,215 Like, my grandmothers more than my mum. 291 00:14:42,256 --> 00:14:43,800 Lots of rice dishes actually. 292 00:14:43,925 --> 00:14:45,760 Grandma had, like, three or four risottos 293 00:14:45,802 --> 00:14:47,345 that she would jiggle. 294 00:14:47,386 --> 00:14:48,513 -[beeps] -Uh-oh. 295 00:14:48,638 --> 00:14:49,680 [Valeria laughs] 296 00:14:49,806 --> 00:14:51,390 Oh, now the stove's freaking out. 297 00:14:51,808 --> 00:14:53,518 I mean, you never know, they're so temperamental, 298 00:14:53,643 --> 00:14:54,894 -you know, if you don't know. -I know. 299 00:14:54,936 --> 00:14:56,646 You, you... Do you have induction at home? 300 00:14:56,771 --> 00:14:57,939 -I have both. -Okay. 301 00:14:58,064 --> 00:14:59,941 Because I'm, you know, incredibly famous. 302 00:14:59,982 --> 00:15:00,983 [laughs] 303 00:15:01,484 --> 00:15:02,944 [Valeria] So we'll fry the cipolle. 304 00:15:03,069 --> 00:15:05,363 We will toast the rice on its own 305 00:15:05,488 --> 00:15:07,240 with just a little bit of olive oil. 306 00:15:10,493 --> 00:15:11,953 [Stanley] What do you want me to do? 307 00:15:12,078 --> 00:15:14,539 Like, cut it into small chunks like this. 308 00:15:14,664 --> 00:15:15,665 -Okay. -Okay. 309 00:15:16,124 --> 00:15:17,917 [Stanley] This simple recipe highlights 310 00:15:17,959 --> 00:15:20,837 some of the best ingredients Veneto has to offer. 311 00:15:21,838 --> 00:15:23,381 [Valeria] The interesting thing is that 312 00:15:23,840 --> 00:15:26,259 it's a very diverse region in terms of landscape. 313 00:15:26,300 --> 00:15:28,386 -So you have the Po valley. -Mm-hmm. 314 00:15:28,803 --> 00:15:30,930 [Valeria] Of course, the beautiful mountains, 315 00:15:30,972 --> 00:15:33,224 very different from Venice, obviously, 316 00:15:33,266 --> 00:15:34,559 which is on the water. 317 00:15:34,600 --> 00:15:36,561 -Yeah. -So it's very, very diverse. 318 00:15:36,602 --> 00:15:41,315 Um, but somehow managed to unite under, uh, 319 00:15:41,399 --> 00:15:43,568 this, like, sort of, like, unifying culture. 320 00:15:44,110 --> 00:15:45,862 -Like, the region is so rich... -[Stanley] Yeah. 321 00:15:45,987 --> 00:15:47,738 [Valeria] ...in terms of traditions. 322 00:15:47,864 --> 00:15:49,031 -[Stanley] Yeah. -[Valeria] Yeah. 323 00:15:49,115 --> 00:15:50,575 -Okay, so we here. -So tell me, okay. 324 00:15:50,700 --> 00:15:53,452 This is really interesting this rice because of the color. 325 00:15:53,578 --> 00:15:55,163 You know, usually when you get risotto rice, 326 00:15:55,288 --> 00:15:56,706 -it's so white. -Mm-hmm. 327 00:15:57,123 --> 00:15:59,333 Probably through really harsh 328 00:15:59,417 --> 00:16:02,587 industrial husk-removing systems, 329 00:16:02,712 --> 00:16:04,172 then you end up with, like, 330 00:16:04,297 --> 00:16:06,549 the completely peeled back kernel. 331 00:16:06,591 --> 00:16:08,050 Yeah, yeah. 332 00:16:08,134 --> 00:16:11,012 'Cause that looks like barley or something practically. 333 00:16:11,137 --> 00:16:13,431 Sì. Yeah, and you see some, 334 00:16:13,472 --> 00:16:16,267 some green ones, like it really looks alive. 335 00:16:21,272 --> 00:16:23,733 Okay, so the moment this gets hot, we can add the radicchio. 336 00:16:23,858 --> 00:16:25,151 -Add that. -Exactly. 337 00:16:30,031 --> 00:16:32,658 You can smell the toasty notes of the rice. 338 00:16:32,742 --> 00:16:33,868 At one point, 339 00:16:34,452 --> 00:16:36,078 the rice will start hissing a little bit, 340 00:16:36,162 --> 00:16:37,914 you hear it go shhh. 341 00:16:38,039 --> 00:16:40,583 That's when it's ready to welcome 342 00:16:40,625 --> 00:16:42,501 whatever liquid we're gonna add. 343 00:16:42,627 --> 00:16:44,337 -[Stanley] Yeah. -So we'll add the wine. 344 00:16:44,462 --> 00:16:46,797 -Mm-hmm. -[liquid sizzling] 345 00:16:47,673 --> 00:16:49,634 -We'll let that evaporate. -[Stanley] Right. 346 00:16:49,759 --> 00:16:51,093 [Valeria] And the Vialone Nano, 347 00:16:51,177 --> 00:16:54,055 like any historical variety of Italian rice, 348 00:16:54,180 --> 00:16:56,182 -will absorb flavor and color. -Mm-hmm. 349 00:16:56,307 --> 00:16:57,600 -Mm-hmm. -And, uh, 350 00:16:57,642 --> 00:17:00,061 will start puffing up and release starch, 351 00:17:00,102 --> 00:17:02,313 and that's how rice like this becomes risotto. 352 00:17:02,355 --> 00:17:04,357 -[Stanley] Mm-hmm. -So, it's the time 353 00:17:04,482 --> 00:17:08,027 to add the radicchio to the lovely rice, 354 00:17:09,237 --> 00:17:11,197 and then we'll stir. 355 00:17:12,949 --> 00:17:14,367 Look at that beautiful color. 356 00:17:14,408 --> 00:17:16,702 -[Stanley] Yeah. Gorgeous. -It's like so, so nice. Um... 357 00:17:16,786 --> 00:17:18,412 And what stock are you using? 358 00:17:18,496 --> 00:17:19,789 [Valeria] Vegetable stock. 359 00:17:19,830 --> 00:17:22,208 I've made it with carrots, onions, 360 00:17:22,250 --> 00:17:25,086 celery, and a leek. 361 00:17:25,378 --> 00:17:26,796 -And a leek? -Yeah. 362 00:17:26,837 --> 00:17:28,506 [Stanley] Great, it really gives it a nice flavor, yeah. 363 00:17:28,631 --> 00:17:30,508 [Valeria] Mm-hmm. So we'll start 364 00:17:30,633 --> 00:17:34,387 with a couple of ladleful of stock. 365 00:17:34,512 --> 00:17:38,057 From now on, it's like a classic risotto, so... 366 00:17:38,099 --> 00:17:39,850 -Yeah. -Add a little bit of stock, 367 00:17:39,976 --> 00:17:42,937 let it absorb, stir, chat. 368 00:17:42,979 --> 00:17:44,647 [both laugh] 369 00:17:46,399 --> 00:17:47,400 Yeah. 370 00:17:52,530 --> 00:17:54,240 [Valeria] Okay, we'll let these absorb, 371 00:17:54,365 --> 00:17:56,534 and then we'll add the butter. 372 00:17:56,659 --> 00:17:57,994 And the butter has to be cold. 373 00:17:58,077 --> 00:18:00,246 That's right. You want the thermic shock. 374 00:18:00,371 --> 00:18:01,831 [laughs] 375 00:18:01,956 --> 00:18:03,374 -[Stanley] Thermic shock. -[Valeria] Thermic shock. 376 00:18:03,416 --> 00:18:04,959 Sounds like something you do in Iceland. 377 00:18:05,001 --> 00:18:07,378 Yeah, like after a sauna. 378 00:18:07,420 --> 00:18:08,546 [Stanley] Yeah. 379 00:18:08,588 --> 00:18:10,131 -And you turn the heat off? -Yes. 380 00:18:10,256 --> 00:18:11,757 You have to move it kind of quickly. 381 00:18:11,841 --> 00:18:13,843 -Mm-hmm. -And the spoon 382 00:18:13,884 --> 00:18:16,470 with a hole helps so you don't crush it 383 00:18:16,554 --> 00:18:18,889 and at the same time, you create a vortex. 384 00:18:19,432 --> 00:18:23,894 That sort of helps the starch and the fat come together. 385 00:18:24,478 --> 00:18:26,272 So then we add a little cheese. 386 00:18:27,398 --> 00:18:28,733 And here you have it. 387 00:18:31,444 --> 00:18:32,445 [Stanley] Look at the color of that. 388 00:18:32,486 --> 00:18:33,487 [Valeria] Yeah. 389 00:18:34,030 --> 00:18:36,157 -[speaks Italian] -Grazie. 390 00:18:42,204 --> 00:18:43,581 Oh, it's really, really nutty. 391 00:18:43,706 --> 00:18:44,749 [Stanley] Isn't it? 392 00:18:44,790 --> 00:18:46,167 -And very different... -[Valeria] Yeah. 393 00:18:46,208 --> 00:18:49,503 ...than the Vialone Nano that I'm used to. 394 00:18:49,587 --> 00:18:50,713 -Yeah, yeah. -You too? 395 00:18:50,755 --> 00:18:51,922 Interesting bite. 396 00:18:52,048 --> 00:18:53,049 -Yeah, absolutely. -Yeah. 397 00:18:53,174 --> 00:18:55,301 -But more like a wholegrain... -Yeah. 398 00:18:55,343 --> 00:18:57,136 It's like a barley or a farro. 399 00:18:57,178 --> 00:18:58,304 [Valeria] Mm-hmm. 400 00:18:58,429 --> 00:18:59,597 I like it. 401 00:19:00,473 --> 00:19:03,601 Hundreds of years of tradition can be tasted in this dish. 402 00:19:04,352 --> 00:19:07,480 But sometimes, preserving a recipe and its history 403 00:19:07,521 --> 00:19:09,440 can lead to controversy. 404 00:19:13,903 --> 00:19:14,904 ♪♪ 405 00:19:15,029 --> 00:19:16,489 [Stanley] I'm in Treviso, 406 00:19:16,614 --> 00:19:19,617 home to what is arguably Italy's most famous dessert. 407 00:19:21,077 --> 00:19:22,203 Tiramisu. 408 00:19:22,662 --> 00:19:25,956 It's become a world-renowned dish. 409 00:19:26,791 --> 00:19:29,627 It's the most well-known Italian word after pizza. 410 00:19:29,669 --> 00:19:30,336 Yes? 411 00:19:31,212 --> 00:19:34,632 [Stanley] But Tiramisu's origins are fiercely contested. 412 00:19:34,757 --> 00:19:36,634 With many suggesting that its name, 413 00:19:36,759 --> 00:19:38,678 which translates as "pick me up," 414 00:19:38,803 --> 00:19:41,972 originated in the city's red light district. 415 00:19:42,098 --> 00:19:47,228 Something restaurateur Carlo Campeol has strong opinions about. 416 00:19:48,270 --> 00:19:51,273 There's a frequent mistake 417 00:19:51,357 --> 00:19:53,818 which comes from an incorrect interpretation. 418 00:19:53,859 --> 00:19:57,863 So, I'd like to clarify once and for all, 419 00:19:57,947 --> 00:20:03,077 that the famous restorative dessert that used to be served in brothels 420 00:20:03,119 --> 00:20:06,288 isn't tiramisu - it was sbatudin. 421 00:20:06,831 --> 00:20:07,957 Ah. 422 00:20:09,375 --> 00:20:11,711 It was made with egg yolk 423 00:20:12,128 --> 00:20:13,504 beaten together with sugar. 424 00:20:13,546 --> 00:20:14,422 Sì. 425 00:20:14,547 --> 00:20:15,798 So, that's sbatudin. 426 00:20:16,590 --> 00:20:20,136 Tiramisu was created in the 1970s in Le Beccherie 427 00:20:20,261 --> 00:20:24,890 when my mother and a young cook who worked with her 428 00:20:24,974 --> 00:20:28,519 had the idea of combining sbatudin and mascarpone. 429 00:20:28,561 --> 00:20:32,398 This is then put on top of sponge fingers dipped in coffee 430 00:20:32,440 --> 00:20:34,692 then covered with unsweetened cocoa. 431 00:20:37,695 --> 00:20:39,989 [Stanley] But the controversy doesn't end there. 432 00:20:40,030 --> 00:20:42,700 A neighboring town also refutes Carlo's story. 433 00:20:44,410 --> 00:20:48,289 There are people who think that it's from Friuli. 434 00:20:48,330 --> 00:20:49,749 [Carlo chuckles] 435 00:20:51,625 --> 00:20:54,587 Tiramisu is a triumph, 436 00:20:54,712 --> 00:20:56,881 and everyone wants to lay a claim to it 437 00:20:57,006 --> 00:20:58,424 and say that it's theirs. 438 00:20:58,883 --> 00:21:01,302 There's only one simple story behind it: 439 00:21:01,343 --> 00:21:03,429 it was conceived in Le Beccherie in the 1970s - 440 00:21:03,471 --> 00:21:04,305 that's that. 441 00:21:04,889 --> 00:21:06,640 [Stanley] I think we're all clear on that now. 442 00:21:08,559 --> 00:21:10,436 What was Carlo's family restaurant, 443 00:21:10,561 --> 00:21:14,023 Le Beccherie, is now a shrine to Tiramisu. 444 00:21:14,899 --> 00:21:18,569 Manuel Gobbo keeps the traditional recipe alive. 445 00:21:18,944 --> 00:21:21,489 Let's first understand what the ingredients are. 446 00:21:22,031 --> 00:21:23,908 We've got sugar, 447 00:21:24,033 --> 00:21:26,285 sponge fingers, mascarpone, 448 00:21:26,327 --> 00:21:28,621 cocoa powder, egg yolk, 449 00:21:28,746 --> 00:21:29,747 and coffee. 450 00:21:29,789 --> 00:21:31,749 The right coffee for tiramisu is coffee from a moka. 451 00:21:31,791 --> 00:21:33,292 And this is the original recipe? 452 00:21:33,334 --> 00:21:36,337 Yes, the original, as it was done once upon a time. 453 00:21:36,462 --> 00:21:38,464 [stand mixer whirring] 454 00:21:38,589 --> 00:21:40,591 -Where are you from? -I'm from Treviso. 455 00:21:40,633 --> 00:21:43,469 For people here, tiramisu is something families make. 456 00:21:43,594 --> 00:21:44,929 All housewives make it. 457 00:21:45,387 --> 00:21:47,681 In fact, it's hard to make it well, 458 00:21:47,765 --> 00:21:51,644 because everyone has a memory of how their mother made tiramisu. 459 00:21:51,769 --> 00:21:54,605 People will say, "It's good, but it's not my mother's." 460 00:21:54,647 --> 00:21:57,358 It comes down to nostalgia. 461 00:21:57,483 --> 00:22:02,947 Cooking triumphs when it taps into nostalgia. 462 00:22:03,072 --> 00:22:04,240 Yeah, yeah, yeah. 463 00:22:04,323 --> 00:22:08,118 In Manuel's kitchen, it's tapping into that sense of nostalgia, 464 00:22:08,244 --> 00:22:11,080 while paying close attention to the original recipe, 465 00:22:11,121 --> 00:22:14,250 that he believes makes this dessert perfect. 466 00:22:14,375 --> 00:22:17,378 Eggs and sugar should be beaten very well. 467 00:22:18,254 --> 00:22:19,505 I will show you. 468 00:22:20,214 --> 00:22:21,423 See? 469 00:22:22,007 --> 00:22:23,259 Creamy. 470 00:22:23,342 --> 00:22:24,635 Very creamy. 471 00:22:25,553 --> 00:22:28,430 Now, let's add the mascarpone. 472 00:22:28,514 --> 00:22:29,515 There isn't any sugar... 473 00:22:29,932 --> 00:22:30,933 in the mascarpone? 474 00:22:30,975 --> 00:22:32,351 No, there isn't any sugar. 475 00:22:32,393 --> 00:22:35,980 Actually, mascarpone tends to be acidic, 476 00:22:36,021 --> 00:22:38,148 and it is very important for the balance of the dessert. 477 00:22:38,274 --> 00:22:39,525 Okay. 478 00:22:42,528 --> 00:22:44,530 Then we have to continue beating the mascarpone 479 00:22:44,655 --> 00:22:46,115 it still needs to absorb air 480 00:22:46,156 --> 00:22:50,286 until it reaches a consistency which is soft, but compact. 481 00:22:52,538 --> 00:22:53,539 And let's start. 482 00:22:56,125 --> 00:22:58,711 We will make a thin layer 483 00:22:58,836 --> 00:23:00,754 with very little cream at the bottom. 484 00:23:00,838 --> 00:23:03,257 Then we'll start putting the ladyfingers. 485 00:23:03,883 --> 00:23:08,304 [Stanley] The dessert's signature flavor comes from coffee-soaked sponge fingers. 486 00:23:08,846 --> 00:23:12,266 Let's proceed with the first layer of cream. 487 00:23:12,600 --> 00:23:13,851 Let's spread it. 488 00:23:16,562 --> 00:23:19,732 And you don't add alcohol? 489 00:23:19,857 --> 00:23:21,025 -No. -No. 490 00:23:21,066 --> 00:23:25,195 The original tiramisu only has six elements, and they are these ones. 491 00:23:27,489 --> 00:23:28,616 You are an artist. 492 00:23:29,617 --> 00:23:30,743 Really. 493 00:23:32,453 --> 00:23:33,454 Almost a bricklayer. 494 00:23:33,746 --> 00:23:35,748 [both laugh] 495 00:23:36,206 --> 00:23:38,167 The tiramisu, as is, is ready. 496 00:23:38,292 --> 00:23:41,045 The other very important thing, cocoa. 497 00:23:41,170 --> 00:23:44,214 We will add it only right before eating. 498 00:23:44,340 --> 00:23:46,759 This is because the cocoa gets too wet otherwise, 499 00:23:46,884 --> 00:23:48,761 and it creates an unpleasant layer. 500 00:23:49,428 --> 00:23:50,471 I understand. 501 00:23:50,763 --> 00:23:52,056 Let's prepare the dish. 502 00:23:52,181 --> 00:23:52,890 [Stanley] Okay. 503 00:23:54,433 --> 00:23:55,893 -Shall we eat together? -I'd say yes. 504 00:23:56,018 --> 00:23:57,019 So... 505 00:23:57,603 --> 00:23:58,604 Guests first. 506 00:23:58,646 --> 00:24:00,022 [Stanley] Okay. 507 00:24:04,777 --> 00:24:05,778 Wow. 508 00:24:06,528 --> 00:24:07,529 Is it good? 509 00:24:07,613 --> 00:24:09,365 Yeah. It's... It's... 510 00:24:09,448 --> 00:24:12,201 -It's very buono. -[laughs] 511 00:24:12,242 --> 00:24:14,662 That is perfect. 512 00:24:14,787 --> 00:24:16,038 -Eat! -Me too? 513 00:24:16,080 --> 00:24:16,830 -Yeah. -Okay. 514 00:24:19,500 --> 00:24:20,334 How is it? 515 00:24:20,626 --> 00:24:21,627 I'm quite good at it. 516 00:24:21,752 --> 00:24:23,379 [both laugh] 517 00:24:25,923 --> 00:24:28,634 [Stanley] Doing things the right way is important here. 518 00:24:32,262 --> 00:24:35,766 And that's been put to surprising use at my next stop. 519 00:24:35,808 --> 00:24:37,810 ♪♪ 520 00:24:39,520 --> 00:24:41,689 ♪♪ 521 00:24:45,401 --> 00:24:46,777 [Stanley] Around Easter time, 522 00:24:46,819 --> 00:24:50,239 the cake shops are full of traditional sweet treats. 523 00:24:53,701 --> 00:24:55,953 Some of the most tempting can be found here 524 00:24:56,078 --> 00:24:58,122 in the ancient city of Padua, 525 00:24:58,163 --> 00:25:00,124 which sits south west of Venice. 526 00:25:01,542 --> 00:25:04,962 But these artisanal delights come from a surprising location. 527 00:25:05,879 --> 00:25:07,715 -[door clangs] -[alarm ringing] 528 00:25:07,840 --> 00:25:11,260 Due Palazzi is a high security facility, 529 00:25:11,301 --> 00:25:14,138 housing criminals who have committed serious crimes. 530 00:25:14,263 --> 00:25:17,516 It has over 550 long-term inmates. 531 00:25:18,017 --> 00:25:20,602 The prison is home to the Giotto project, 532 00:25:20,686 --> 00:25:22,521 run by Matteo Marchetto. 533 00:25:22,980 --> 00:25:25,190 We started 20 years ago 534 00:25:25,983 --> 00:25:29,695 only with one pastry chef and three prisoners 535 00:25:30,446 --> 00:25:33,032 but since the beginning 536 00:25:33,157 --> 00:25:36,201 our fundamental creed, our fundamental principle, 537 00:25:36,285 --> 00:25:38,203 is the one written there. 538 00:25:38,620 --> 00:25:40,622 "Fatti non foste a viver come bruti." 539 00:25:41,582 --> 00:25:44,835 [Stanley] It means, "You were not made to live like brutes.” 540 00:25:45,294 --> 00:25:48,172 It means that you are not only your mistakes. 541 00:25:48,547 --> 00:25:53,052 Think about the pride for a person that thinks they don't have a future 542 00:25:53,427 --> 00:25:58,724 and instead they discover that, "Maybe I can do something with my life." 543 00:26:00,893 --> 00:26:03,020 [♪ pleasant music playing] 544 00:26:06,356 --> 00:26:07,900 [Stanley] In the bakery, 545 00:26:07,941 --> 00:26:09,902 prisoners work under the supervision 546 00:26:09,943 --> 00:26:12,905 of master baker Ascanio Brozzetti. 547 00:26:14,615 --> 00:26:15,908 -Hi. -A pleasure. 548 00:26:15,949 --> 00:26:16,950 The pleasure is mine. 549 00:26:17,034 --> 00:26:18,243 What is this? 550 00:26:18,327 --> 00:26:19,328 "Colomba." 551 00:26:19,453 --> 00:26:20,871 Oh, "the doves". 552 00:26:20,913 --> 00:26:24,333 It is a traditional dessert that is made for Easter. 553 00:26:24,374 --> 00:26:29,755 Every day we make around 700 doves. It depends. 554 00:26:30,089 --> 00:26:31,256 -700? -Yeah. 555 00:26:31,590 --> 00:26:34,468 It rises a lot, like panettone. 556 00:26:34,802 --> 00:26:37,262 It is made with two doughs. 557 00:26:37,638 --> 00:26:43,477 One evening dough, where you put yeast, egg yolk, sugar, flour, 558 00:26:43,811 --> 00:26:45,646 and it is left to ferment for one night. 559 00:26:46,188 --> 00:26:49,775 The morning after, you use the same dough, 560 00:26:50,109 --> 00:26:54,071 and you add sugar, flour, egg yolks again. 561 00:26:54,196 --> 00:26:56,281 Since it is a very rich dough, 562 00:26:57,074 --> 00:26:59,076 very rich in butter, in yolk, 563 00:26:59,201 --> 00:27:00,244 I can smell it, yeah! Yeah, yeah. 564 00:27:00,369 --> 00:27:01,495 of course, 565 00:27:02,496 --> 00:27:04,540 it needs to be made in more than one step. 566 00:27:05,290 --> 00:27:07,501 [Stanley] Keeping this rich dough light and fluffy 567 00:27:07,543 --> 00:27:09,128 is notoriously tricky. 568 00:27:09,253 --> 00:27:13,632 It's so heavy it needs to be suspended upside down when first baked. 569 00:27:13,966 --> 00:27:16,426 But you can see the handcraft of the product. 570 00:27:16,552 --> 00:27:17,553 Sì. Sì, sì. 571 00:27:17,636 --> 00:27:21,640 And this is the sense of the message we want to give outside, 572 00:27:21,682 --> 00:27:24,977 that we can make good things 573 00:27:25,102 --> 00:27:26,270 in an artisanal way. 574 00:27:26,562 --> 00:27:28,272 It is a great opportunity for the guys. 575 00:27:30,232 --> 00:27:34,695 [Stanley] There was a time customers reportedly spat out the bakery produce 576 00:27:34,736 --> 00:27:36,446 on discovering its origins. 577 00:27:36,947 --> 00:27:40,450 Now, it's more fairly judged on the quality of the confectionery 578 00:27:40,826 --> 00:27:42,744 and not on the bakers' confinement. 579 00:27:43,120 --> 00:27:44,580 Oh, it spins. 580 00:27:45,706 --> 00:27:47,541 What do you think about this program? 581 00:27:47,958 --> 00:27:49,459 -Oh, the program is nice. -It's good? 582 00:27:49,585 --> 00:27:52,671 Because it can make me pass my time in the jail, 583 00:27:52,713 --> 00:27:54,882 and it's good for me to have, to work here 584 00:27:55,007 --> 00:27:57,593 so I have some knowledge, something to think about to do. 585 00:27:57,718 --> 00:27:59,553 -Yeah, yeah, yeah. Good. -In the future, 586 00:27:59,595 --> 00:28:01,597 because, you know, I'd like to work again, 587 00:28:01,680 --> 00:28:02,681 -you know. -Yeah. 588 00:28:03,015 --> 00:28:03,724 Thank you. 589 00:28:03,849 --> 00:28:05,183 -Thank you very much. -Thank you very much. 590 00:28:08,562 --> 00:28:11,690 [Stanley] The results of this project speak for themselves. 591 00:28:12,357 --> 00:28:17,696 See that 80% of detained people, 592 00:28:17,738 --> 00:28:19,740 once detention is finished, 593 00:28:20,324 --> 00:28:23,035 they commit another crime and get back inside. 594 00:28:23,327 --> 00:28:25,454 While those who work with us, 595 00:28:25,913 --> 00:28:28,624 who follow a re-education path, 596 00:28:28,749 --> 00:28:32,794 only reoffend less than 10% of the time. 597 00:28:33,211 --> 00:28:36,590 And it is a huge difference, it is an amazing result. 598 00:28:38,008 --> 00:28:40,052 ♪♪ 599 00:28:42,346 --> 00:28:43,764 -That is Giovanni. -Giovanni. 600 00:28:43,805 --> 00:28:45,057 -One of our guys. -Hi. 601 00:28:45,182 --> 00:28:48,101 How long have you been here, in jail? 602 00:28:48,894 --> 00:28:50,729 -Six years. -Six years? 603 00:28:50,771 --> 00:28:54,608 And do you like doing this? Is it better to do this job? 604 00:28:55,067 --> 00:28:56,735 Of course. It means being free. 605 00:28:56,777 --> 00:28:58,236 -It means being free. -Yeah. Yes. 606 00:28:58,362 --> 00:29:00,030 When you get out, what do you want to do? 607 00:29:00,405 --> 00:29:04,409 Well, something in cooking. 608 00:29:04,493 --> 00:29:06,203 Did you ever do this before? 609 00:29:06,244 --> 00:29:07,788 Never patisserie. 610 00:29:08,080 --> 00:29:09,206 How old are you? 611 00:29:09,247 --> 00:29:10,666 -28. -28. 612 00:29:10,791 --> 00:29:12,125 You're a young man. 613 00:29:12,209 --> 00:29:13,794 [chuckles] Sì. 614 00:29:17,255 --> 00:29:19,383 [Stanley] It's heartening to see a new purpose 615 00:29:19,508 --> 00:29:21,385 for traditional Venetian recipes. 616 00:29:21,802 --> 00:29:24,096 But is there also a place in Veneto 617 00:29:24,221 --> 00:29:26,932 for reimagining some of those recipes? 618 00:29:30,811 --> 00:29:32,854 ♪♪ 619 00:29:35,399 --> 00:29:38,110 [Stanley] Verona is the largest city of the region 620 00:29:38,235 --> 00:29:41,571 and full of reminders of Veneto's glorious past. 621 00:29:42,823 --> 00:29:44,825 It's just an hour inland from Venice 622 00:29:44,950 --> 00:29:47,536 and predates its neighbor by hundreds of years. 623 00:29:52,416 --> 00:29:54,793 Yet, these ancient streets are home 624 00:29:54,835 --> 00:29:57,587 to one of the region's most innovative restaurants. 625 00:30:00,841 --> 00:30:01,717 Chiara? 626 00:30:01,883 --> 00:30:02,884 Good morning. 627 00:30:02,968 --> 00:30:04,469 -Good morning. Stanley. -Chiara, nice to meet you. 628 00:30:04,553 --> 00:30:05,554 My pleasure. 629 00:30:07,431 --> 00:30:09,850 [Stanley] The restaurant was previously struggling, 630 00:30:09,975 --> 00:30:12,269 but its owners brought in young Roman chef 631 00:30:12,394 --> 00:30:15,147 Chiara Pannozzo to shake things up. 632 00:30:16,440 --> 00:30:18,275 The Dalfini family 633 00:30:18,316 --> 00:30:19,735 trusted me 634 00:30:19,818 --> 00:30:22,988 to create a cuisine tied to meat, but that is creative. 635 00:30:23,030 --> 00:30:26,199 I'm always revolutionizing, changing or studying. 636 00:30:26,283 --> 00:30:28,493 We like to create cuisine packed with flavor 637 00:30:28,577 --> 00:30:30,704 beyond tradition or not. 638 00:30:33,832 --> 00:30:36,752 [Stanley] Chiara is going to make her unique version 639 00:30:36,835 --> 00:30:38,462 of a Venetian classic 640 00:30:38,503 --> 00:30:40,881 and a dish that's one of my favorites, 641 00:30:41,465 --> 00:30:43,467 Pasta e Fagioli. 642 00:30:43,592 --> 00:30:44,926 I love... 643 00:30:46,303 --> 00:30:47,596 pasta with beans. 644 00:30:48,013 --> 00:30:49,639 I eat it every week. 645 00:30:49,765 --> 00:30:52,517 So, we'll try to make my own version. 646 00:30:52,601 --> 00:30:55,145 With a white tripe ragù. 647 00:30:55,437 --> 00:30:56,438 Okay. 648 00:30:56,855 --> 00:31:00,650 So we have fun experimenting with various doughs -- 649 00:31:01,485 --> 00:31:05,614 today we tried to flavor a fresh egg pasta 650 00:31:05,655 --> 00:31:09,201 with what typically goes inside 651 00:31:09,326 --> 00:31:12,913 a classic pasta and beans. 652 00:31:12,954 --> 00:31:16,666 So, we have rosemary, sage, bay leaves. 653 00:31:16,792 --> 00:31:17,751 Uffa. 654 00:31:18,085 --> 00:31:20,212 We dry them, we roast them 655 00:31:20,337 --> 00:31:22,464 and then we mix them inside the dough. 656 00:31:22,506 --> 00:31:24,466 -In the pasta? -Exactly. 657 00:31:26,343 --> 00:31:28,970 [Stanley] The restaurant is owned by a butcher dynasty 658 00:31:29,054 --> 00:31:30,889 and is still meat forward. 659 00:31:31,348 --> 00:31:34,518 How is it here, in Verona? 660 00:31:34,643 --> 00:31:38,355 Was it difficult for this restaurant? 661 00:31:38,480 --> 00:31:42,984 Because you do things differently, 662 00:31:43,068 --> 00:31:46,571 you do new things. 663 00:31:46,655 --> 00:31:49,658 So, when I arrived in Verona, 664 00:31:49,699 --> 00:31:54,079 a lot of people had told me that Verona was a difficult city, 665 00:31:54,204 --> 00:31:56,206 because it's very linked to traditions, 666 00:31:56,248 --> 00:32:01,962 a lot of tourists come here to eat traditional dishes. 667 00:32:02,838 --> 00:32:04,297 We had to do it in such a way 668 00:32:04,381 --> 00:32:05,924 that people would trust us. 669 00:32:05,966 --> 00:32:08,093 Whoever came here would eat well. 670 00:32:08,135 --> 00:32:09,719 We managed to win them over, 671 00:32:09,845 --> 00:32:11,596 like you'd say in Italian. 672 00:32:15,976 --> 00:32:17,144 These are black-eyed peas. 673 00:32:17,269 --> 00:32:19,229 This is the base of our ragù 674 00:32:19,729 --> 00:32:24,401 to which we will add both the black-eyed peas and the tripe. 675 00:32:24,985 --> 00:32:28,864 -But is the tripe boiled already? -I boiled the tripe already. 676 00:32:28,989 --> 00:32:30,282 Yes, it was boiled already 677 00:32:30,407 --> 00:32:32,284 because the tripe arrives fresh. 678 00:32:32,325 --> 00:32:33,869 We clean it, 679 00:32:33,952 --> 00:32:38,165 we cook it in water and vinegar to remove all the impurities... 680 00:32:38,999 --> 00:32:43,295 The quality is in its texture, its uniqueness on your tongue, 681 00:32:43,420 --> 00:32:46,423 it contrasts with the pasta and beans, with the bean soup, 682 00:32:46,464 --> 00:32:48,008 which is creamier. 683 00:32:48,049 --> 00:32:50,177 I like that the different textures can be felt. 684 00:32:50,302 --> 00:32:51,887 Yeah, a little, yeah, a little bite. 685 00:32:53,305 --> 00:32:56,433 Those layers of texture and flavor continue to be developed 686 00:32:56,558 --> 00:32:59,144 by the addition of a bean cream. 687 00:32:59,186 --> 00:33:02,606 A mix of beans soaked, boiled in water, and blended. 688 00:33:03,440 --> 00:33:05,317 I really want the flavor of the bean, 689 00:33:05,442 --> 00:33:07,027 the creaminess of the bean. 690 00:33:08,153 --> 00:33:10,447 Also, because I always try to recreate... 691 00:33:10,488 --> 00:33:12,449 sweet and sour, umami, 692 00:33:12,574 --> 00:33:14,576 I'm going to add the Spanish sauce. 693 00:33:15,035 --> 00:33:18,455 -What is it? -It is basically a beef stock, 694 00:33:18,580 --> 00:33:20,624 enriched with some prosciutto. 695 00:33:20,665 --> 00:33:22,626 We add tomato concentrate, 696 00:33:22,751 --> 00:33:24,294 we let it all reduce 697 00:33:24,336 --> 00:33:28,215 and it results in this kind of sauce, 698 00:33:28,340 --> 00:33:29,591 that's very concentrated. 699 00:33:30,634 --> 00:33:31,927 Whoa! 700 00:33:32,510 --> 00:33:34,179 Good, right? 701 00:33:34,304 --> 00:33:35,639 Yeah, that's good. That's good. 702 00:33:35,931 --> 00:33:38,058 So, we add a bit of it here, 703 00:33:38,183 --> 00:33:39,768 to add flavor. 704 00:33:41,937 --> 00:33:43,230 Do you want to taste it in the meantime? 705 00:33:43,355 --> 00:33:43,897 Yes. 706 00:33:45,190 --> 00:33:46,358 Thank you. 707 00:33:52,781 --> 00:33:54,783 -Good? -So good. 708 00:33:54,824 --> 00:33:57,202 -No, so good. -Thank you, thanks. 709 00:33:57,327 --> 00:33:58,328 With tripe... 710 00:33:59,371 --> 00:34:01,414 -Genius. -Thank you. 711 00:34:01,498 --> 00:34:02,832 -Thank you. -No, for real. For real. 712 00:34:02,958 --> 00:34:04,251 Thank you. 713 00:34:04,376 --> 00:34:06,670 [whirring] 714 00:34:10,966 --> 00:34:12,342 Let's plate it. 715 00:34:13,385 --> 00:34:14,844 [Stanley] Oh, that smells so good. 716 00:34:19,057 --> 00:34:20,809 Ragù on top, 717 00:34:20,850 --> 00:34:22,644 made of beans and tripe. 718 00:34:23,979 --> 00:34:26,982 -I want to do it like this. -Precisely, I plate it like this, 719 00:34:27,107 --> 00:34:29,985 so when you get the dish you can play with it. 720 00:34:36,408 --> 00:34:37,450 [fork clanks] 721 00:34:38,535 --> 00:34:39,536 I love it. 722 00:34:40,870 --> 00:34:42,956 I like tripe 723 00:34:43,873 --> 00:34:45,083 and pasta with beans, 724 00:34:45,125 --> 00:34:46,543 and together it is perfect. 725 00:34:47,252 --> 00:34:50,463 Oh, man! This is a dish that I've had 726 00:34:50,547 --> 00:34:52,465 ever since I was a kid, pasta fagioli. 727 00:34:52,549 --> 00:34:53,967 There's so many different ways of making it. 728 00:34:55,302 --> 00:34:58,763 I think this is just one of the most interesting ways I... 729 00:35:00,140 --> 00:35:02,726 I've ever tasted it, and it's incredible. 730 00:35:03,143 --> 00:35:05,437 Do you really like it? 731 00:35:05,478 --> 00:35:07,272 -It's so good! -OK. 732 00:35:10,108 --> 00:35:12,402 Aren't you sad that you're not eating it right now? 733 00:35:18,867 --> 00:35:20,577 I'm moving to Verona! 734 00:35:21,286 --> 00:35:23,330 Chiara is a very brave chef. 735 00:35:23,455 --> 00:35:26,166 Updating classics handed down through generations 736 00:35:26,291 --> 00:35:27,334 can be risky. 737 00:35:29,169 --> 00:35:33,423 But there's one recipe from Verona which nobody would dare to update. 738 00:35:39,220 --> 00:35:41,056 ♪♪ 739 00:35:41,514 --> 00:35:44,059 [Stanley] Calm today, 1,500 years ago 740 00:35:44,184 --> 00:35:47,145 this city was on the frontline of a brutal war. 741 00:35:50,190 --> 00:35:52,525 The Battle of Verona left its mark here 742 00:35:52,609 --> 00:35:55,737 and added an unexpected ingredient to its menus. 743 00:35:58,239 --> 00:36:00,659 Something loved by residents today, 744 00:36:00,784 --> 00:36:03,203 including a newcomer to the region. 745 00:36:03,328 --> 00:36:06,331 I was very fortunate to meet my fiancé 746 00:36:06,831 --> 00:36:09,250 because he has a very lovely mum 747 00:36:09,334 --> 00:36:14,798 who taught me the traditional Veronan dishes. 748 00:36:14,923 --> 00:36:18,468 [Stanley] Tracy Eboigbodin, who moved here from Nigeria, 749 00:36:18,510 --> 00:36:20,345 is an award-winning chef. 750 00:36:20,387 --> 00:36:22,347 -I, I love the flavor. -Yeah. 751 00:36:22,472 --> 00:36:26,643 And many dishes reminds me of what I was used to back in Nigeria. 752 00:36:26,685 --> 00:36:28,520 -Really? -Yes, because they made 753 00:36:28,561 --> 00:36:30,188 -a lot of stews. -Yeah. 754 00:36:30,230 --> 00:36:32,649 -And they eat a lot of cornmeal. -Right. 755 00:36:32,774 --> 00:36:34,859 -Like, they've got polenta. -Polenta. Yeah. 756 00:36:34,943 --> 00:36:37,821 Now I cook Nigerian food for my in-laws. 757 00:36:37,862 --> 00:36:39,114 -For your in-laws? Yeah? -Yes, of course. 758 00:36:39,197 --> 00:36:41,074 -Do they like it? -Yes, of course they do. 759 00:36:41,116 --> 00:36:42,951 Because I said, I'm eating your food 760 00:36:42,992 --> 00:36:45,704 so you have to taste my food, so I cooked something. 761 00:36:46,788 --> 00:36:49,082 My mother-in-law came to me and, 762 00:36:49,124 --> 00:36:50,959 and she was very worried and she said 763 00:36:51,000 --> 00:36:55,255 "Oh, I don't know if you've ever eat snails, here we eat snails." 764 00:36:55,296 --> 00:36:56,965 And I said, oh, man, I can't wait, 765 00:36:57,006 --> 00:36:58,842 I just took out my phone, and I showed her 766 00:36:58,883 --> 00:37:00,802 the snails I was used to eating in Nigeria 767 00:37:00,844 --> 00:37:01,886 -and she say... -Really? 768 00:37:01,970 --> 00:37:03,555 Oh, I think that evening 769 00:37:03,596 --> 00:37:05,890 I gained a lot of respect and trust. 770 00:37:06,558 --> 00:37:08,226 Perfect, you came to the right place. 771 00:37:08,268 --> 00:37:09,519 -Of course I think so. -Yeah, yeah, yeah. 772 00:37:09,561 --> 00:37:10,603 -Yeah. -Yeah. 773 00:37:10,687 --> 00:37:11,855 Yeah, that's good. 774 00:37:12,397 --> 00:37:15,024 [Stanley] One of Tracy's mother-in-law's favorite recipes 775 00:37:15,150 --> 00:37:17,527 is Pastissada de Caval, 776 00:37:17,569 --> 00:37:19,154 a slow-cooked stew 777 00:37:19,237 --> 00:37:21,740 made with the city's much loved horse meat. 778 00:37:22,157 --> 00:37:23,450 -Hi, Carlo. -Welcome. 779 00:37:23,575 --> 00:37:25,618 -Hi, Carlo. -So, what can I give you? 780 00:37:25,702 --> 00:37:27,579 I guess you want to make the pastissada, right? 781 00:37:27,620 --> 00:37:29,038 Yes, precisely, like you guessed. 782 00:37:29,164 --> 00:37:33,251 [Stanley] Carlo Alberto is one of many horse butchers in Verona. 783 00:37:34,544 --> 00:37:37,839 The consumption of horsemeat comes from a historical event. 784 00:37:37,881 --> 00:37:40,925 Verona was a Crusades' battlefield in the past. 785 00:37:41,009 --> 00:37:44,637 So the Veronese people got permission to eat horse meat, 786 00:37:44,721 --> 00:37:46,890 because, starved by the war, 787 00:37:46,931 --> 00:37:48,892 and with the dead animals lying on the battlefield, 788 00:37:48,933 --> 00:37:50,727 they got the opportunity of cooking the meat. 789 00:37:50,852 --> 00:37:52,896 Horsemeat is rich in iron, 790 00:37:52,937 --> 00:37:55,482 so if you're a bit anemic 791 00:37:55,607 --> 00:37:57,025 it will help you get your color back, 792 00:37:57,609 --> 00:37:59,736 and you look prettier afterwards. 793 00:38:00,570 --> 00:38:02,739 Tell me what your father did. 794 00:38:02,781 --> 00:38:05,617 My dad used to breed fast, heavy draft horses. 795 00:38:05,742 --> 00:38:08,495 So, horsemeat is a family tradition. 796 00:38:08,620 --> 00:38:10,622 My dad was passionate about horses. 797 00:38:10,663 --> 00:38:12,373 And horses were like children to him, 798 00:38:12,457 --> 00:38:14,042 so my dad used to say, 799 00:38:14,167 --> 00:38:16,503 "I like horses better when they're alive." 800 00:38:16,628 --> 00:38:18,630 But, since it was a family business, 801 00:38:18,755 --> 00:38:22,217 we had to eat the animals' meat, 802 00:38:22,300 --> 00:38:24,385 because it would feed us. 803 00:38:24,469 --> 00:38:26,679 Should I be generous so you can eat it the next day too? 804 00:38:26,763 --> 00:38:29,682 -Yes, of course, yeah. -But what does "pastissada" mean? 805 00:38:29,766 --> 00:38:32,644 Uh, pastissada means slowly cooked. 806 00:38:32,685 --> 00:38:34,938 -It's like stew, slowly. -Oh, okay. Okay. 807 00:38:35,063 --> 00:38:36,940 And so the meat's going to be... 808 00:38:36,981 --> 00:38:38,399 -Just falls apart. -Exactly. 809 00:38:39,984 --> 00:38:41,319 Thanks. 810 00:38:41,820 --> 00:38:42,904 -Thank you, Stanley. -It was a pleasure. 811 00:38:42,946 --> 00:38:43,947 Thanks, my pleasure. 812 00:38:44,072 --> 00:38:45,073 Thanks, thanks. 813 00:38:48,535 --> 00:38:51,079 As you can see, there are a few ingredients for this recipe. 814 00:38:51,204 --> 00:38:55,416 In fact, normally, it takes like three days to prepare it, 815 00:38:55,500 --> 00:38:59,128 because the first day you gotta do the onions, carrots 816 00:38:59,254 --> 00:39:00,547 and everything, the wine. 817 00:39:00,672 --> 00:39:02,131 -[Stanley] Yeah. -You got to cook it for an hour, 818 00:39:02,423 --> 00:39:05,969 you put it in the fridge for a day, then the next day, 819 00:39:06,010 --> 00:39:08,513 you cook it for two hours, you put it in the fridge. 820 00:39:08,555 --> 00:39:10,682 -Really? -Yes. [laughs] 821 00:39:11,140 --> 00:39:15,144 [Stanley] Luckily, this stove-top version doesn't take quite as long to prepare. 822 00:39:15,812 --> 00:39:17,814 'Cause it's an ancient recipe, isn't it? 823 00:39:17,939 --> 00:39:19,274 -[Tracey] Yeah, exactly. -And you're just 824 00:39:19,816 --> 00:39:21,359 -roughly chopping stuff. -Yes, roughly 825 00:39:21,401 --> 00:39:22,944 because everything's going to melt. 826 00:39:22,986 --> 00:39:24,988 After seven days of cooking, yeah. 827 00:39:25,029 --> 00:39:27,407 You can't find any-- any carrots in there. 828 00:39:27,824 --> 00:39:29,659 Here, we have this tradition of, 829 00:39:29,701 --> 00:39:31,953 you know, eating something different on Sunday. 830 00:39:31,995 --> 00:39:34,873 Sunday is time to eat Pastissada. 831 00:39:34,998 --> 00:39:37,750 Sì. It's interesting how many cultures around the world 832 00:39:38,167 --> 00:39:40,044 -do exactly the same thing. -Are mostly the same. 833 00:39:40,128 --> 00:39:41,963 -Yeah, -Back in Nigeria, 834 00:39:42,005 --> 00:39:43,840 every Sunday we go to this church, 835 00:39:43,882 --> 00:39:45,550 we put on our best clothes. 836 00:39:45,592 --> 00:39:46,718 -Yeah. -It's a, it's a day 837 00:39:46,843 --> 00:39:48,720 of feast, you know, you need to celebrate. 838 00:39:48,761 --> 00:39:50,430 So it's the same thing I've found here. 839 00:39:50,471 --> 00:39:52,974 Every Sunday, every family comes together, 840 00:39:53,016 --> 00:39:54,309 and they drink the best wine. 841 00:39:54,434 --> 00:39:55,768 -Right. -And you dress fine, 842 00:39:55,852 --> 00:39:57,729 just to go to your mum to eat. 843 00:39:57,770 --> 00:40:00,732 Right. It's nice, though. It's very Italian and, yeah. 844 00:40:00,857 --> 00:40:02,025 Yeah, it's very Italian. 845 00:40:02,150 --> 00:40:04,319 One of the most important things I've found here 846 00:40:04,444 --> 00:40:06,321 it's, you know, this... 847 00:40:07,155 --> 00:40:09,324 this strong bond between families. 848 00:40:09,449 --> 00:40:11,868 -Family, it's everything. -Yeah. 849 00:40:12,285 --> 00:40:14,454 Now I'm going to add my meat. 850 00:40:17,498 --> 00:40:18,875 Pour on the wine. 851 00:40:19,417 --> 00:40:21,419 -Okay. -Just, like, a glass, 852 00:40:21,461 --> 00:40:22,712 glass and a half. 853 00:40:26,591 --> 00:40:28,343 I wonder what it tasted like, you know, 854 00:40:28,760 --> 00:40:32,055 when they first took those dead horses, 855 00:40:32,513 --> 00:40:34,891 do you know what I mean, that were killed in battle. 856 00:40:35,600 --> 00:40:38,061 That's why they used a lot of spices. 857 00:40:38,186 --> 00:40:39,187 Yeah. To cover up the... 858 00:40:39,228 --> 00:40:40,480 Because spice to cover up everything. 859 00:40:41,773 --> 00:40:43,483 -We add the cinnamon. -[Stanley] Cloves? 860 00:40:43,524 --> 00:40:45,193 [Tracey] Just like four of those. 861 00:40:45,610 --> 00:40:47,195 And that's it because this is very strong. 862 00:40:47,779 --> 00:40:49,364 Oh, I love this. 863 00:40:49,489 --> 00:40:52,075 You know, I love the sound of, you know, the food as well. 864 00:40:52,116 --> 00:40:53,785 -Chik-chik-chik-chik-chik... -Yeah. 865 00:40:54,327 --> 00:40:56,496 -It's a sort of music. -[both laugh] 866 00:40:56,621 --> 00:40:58,081 It is, it is! 867 00:41:01,459 --> 00:41:05,630 Tracy's fiancé, Samuele, and his family are ready for lunch. 868 00:41:07,632 --> 00:41:08,633 There you go. 869 00:41:08,758 --> 00:41:10,802 [Stanley] Oh, my God. 870 00:41:10,843 --> 00:41:12,387 Horsemeat stew. 871 00:41:13,554 --> 00:41:14,555 Lovely smell. 872 00:41:14,639 --> 00:41:15,682 [Tracey] First, for the guest. 873 00:41:15,807 --> 00:41:17,225 -Really? -Yes. Of course. 874 00:41:19,352 --> 00:41:20,395 A bit of polenta. 875 00:41:20,478 --> 00:41:21,479 Yeah. 876 00:41:22,063 --> 00:41:23,231 Pastissada. 877 00:41:24,941 --> 00:41:25,984 -Here you go. -Thank you. 878 00:41:26,109 --> 00:41:27,110 You're welcome. 879 00:41:27,151 --> 00:41:28,528 Then the ladies. 880 00:41:28,653 --> 00:41:30,655 [Stanley] So what was the first recipe 881 00:41:30,697 --> 00:41:32,824 that she taught you? 882 00:41:33,241 --> 00:41:35,410 The first recipe was gnocchi. 883 00:41:35,493 --> 00:41:37,078 -It was gnocchi. -Gnocchi. 884 00:41:37,120 --> 00:41:39,414 -Gnocchi. Homemade. -Yes. 885 00:41:39,497 --> 00:41:40,832 [Stanley] So gnocchi was first? 886 00:41:40,957 --> 00:41:42,291 [Tracey] Yes. The gnocchi was first. 887 00:41:42,417 --> 00:41:48,423 But like every Italian mother, grandmother, 888 00:41:48,881 --> 00:41:50,591 they have, uh... 889 00:41:50,675 --> 00:41:51,676 Secrets. 890 00:41:51,801 --> 00:41:52,969 -Oh. Secrets. -Right? 891 00:41:53,011 --> 00:41:54,178 -Segreti. -Mm-hmm. 892 00:41:54,262 --> 00:41:56,305 Has she given you all the secrets? 893 00:41:56,431 --> 00:41:58,558 Yes, because she knows I, I know how to keep secrets, 894 00:41:58,683 --> 00:42:00,685 -you know, so, I... -[all laugh] 895 00:42:00,977 --> 00:42:03,312 -She learned the tricks. -The secrets. 896 00:42:03,438 --> 00:42:04,814 -[Stanley] Yeah? -Yeah, she knows, yes... 897 00:42:04,856 --> 00:42:06,691 -[Stanley] She trusts you. -[Tracey] Yes, exactly. 898 00:42:06,816 --> 00:42:08,151 [Stanley] Oh, I have to try this. 899 00:42:11,446 --> 00:42:15,283 Oh, man, I love it. That is delicious. 900 00:42:15,324 --> 00:42:17,035 -This is beautiful. -Yes. 901 00:42:18,870 --> 00:42:21,539 Who would make it? Mum, grandma? 902 00:42:21,581 --> 00:42:22,874 -All of them? -Always. 903 00:42:22,915 --> 00:42:26,294 -Now it's on Tracy to continue it. -Right. 904 00:42:26,335 --> 00:42:27,462 Thanks. 905 00:42:27,879 --> 00:42:28,880 How is she? 906 00:42:28,921 --> 00:42:30,298 No, she's good. 907 00:42:30,423 --> 00:42:32,425 She has learnt well. She pays attention, 908 00:42:32,467 --> 00:42:33,426 Uh-huh. 909 00:42:33,468 --> 00:42:35,178 Very... good. 910 00:42:35,303 --> 00:42:39,015 -Does it come naturally for her? -Yes, yes. She does it naturally. 911 00:42:39,474 --> 00:42:41,184 She's becoming better than the mother-in-law. 912 00:42:41,225 --> 00:42:42,852 -Oooooh! -Yeah. 913 00:42:42,894 --> 00:42:43,936 Well... 914 00:42:45,646 --> 00:42:47,482 [Stanley] Tracy is the beneficiary 915 00:42:47,565 --> 00:42:49,734 of a rich culinary inheritance. 916 00:42:50,610 --> 00:42:52,028 But despite appearances, 917 00:42:52,070 --> 00:42:54,155 this region isn't stuck in the past. 918 00:42:56,074 --> 00:42:59,035 True, it clings fiercely to all that it does well, 919 00:42:59,744 --> 00:43:02,371 but it's also open to progress and innovation. 920 00:43:03,956 --> 00:43:07,376 In Veneto, you can enjoy the tastes of the past 921 00:43:07,502 --> 00:43:10,797 while glimpsing what the future might hold. 922 00:43:10,922 --> 00:43:12,924 ♪♪