All language subtitles for Ginos.Italy.Like.Mamma.Used.to.Make.S01E03.Tuscany.1080p.HDTV.H264-DARKFLiX

'I'm back in Italy...'

Oh, wow.
Look how beautiful this place is.

'..To savour the food and culture
of my beloved homeland.'

Wow, wow, wow!

'And to celebrate
the generations of women...'

Come sta? Mwah.

'..Who feed and fuel
my fellow Italians...'

So simple. So, we cool it down, then
we grate a little lemon zest on top,

and the job is done.

'..Creating
a rich culinary heritage...'

Grazie.
Thank you to you.

'..Which I'm proud to call my own.

'Taking in
three of its most foodie regions...'

Wild fennel. It's just magnificent.

'..Where incredible women...'

I will take you home
if I had my chance.

Bella.

Salute.
Salute.

'..Use wonderful
local ingredients...'

Ooh...

'..to make amazing meals...'

Very simple
but super, super, super tasty.

'..And inspire me to recreate
the meals of my childhood.'

just like my mamma used to make.

It's perfect.

Really, really pretty.

Golden hills, cypress trees,
olive trees,

vineyards everywhere.

To scan a mia,
say Bella, Bella, Bella.

'I'm in Tuscany, in the upper
inner thigh of Italy's boot.

'And it's huge,
bigger than the whole of Wales.

'So I've chosen
this iconic Moto Guzzi bike

'to travel through
this picture postcard landscape.

'You may think of Tuscany
as gravel roads and Chianti,

'but it's much more than that.'

What I love about Tuscany, there is
traditions and history everywhere.

'These ancient traditions
are celebrated with, what else?

'Food and wine.

'And I've been invited to
the spectacular biannual festival

'of the Saracens,
in the medieval city of Arezzo.

'But on the way,
outside the hilltop town of Panzano,

'I spot a roadside kitchen
that's attracted quite a crowd.'

'There are panini,
Italian sandwiches, on offer

'and I can't wait to try one.'

Is it good panino here?
It's the best.

I eat anything.
OK, I choose for you.

Yes, just make sure it's the best
panino ever, because I'm starving.

Trust me. I do a belly panino.

Belly of pork.
Ancl belly... No, of cow.

The belly of the cow?
Yeah. Yum.

Ancl we put the all the piece
with ribs in the oven for 12 hours.

Look at that, that's what you get.

You're gonna get all the belly
of the beef, slow cooked.

Ancl then it's finished
in this broth, mixed with the fat

from the bone and from vegetables.

Mamma mia, bellissimo, tender,
super tasty.

'Lorenzo adds a dressing made with
parsley, garlic, sea salt

'and olive oil.'

See, that's the thing about Italy,
when you come to these places

you're not just gonna get
a burger and a hot dog.

You are gonna get something special.
Buon appetito!

'I really want to cook
one of my favourite dishes,

'it's the culinary emblem
of Tuscany, steak fiorentina.

'To do it justice, it's made with
the very best beef,

'so I need to ask Lorenzo
where he gets his meats.'

Yeah, it's just up to this street,

at the end of the... At the end
of the street there is a square,

you go on the right,

and there's one of the best
butcher's shop in the world.

Ciao, bello.
Ciao, bello.

'I head into Panzano, a pretty town
in the heart of the Chianti region.

'Dario Cecchini has run
the butcher's shop here

'for over 45 years.'

Dario?
Buongiorno!

TH EY SPEAK ITALIAN

I said, "Please, I want to do
a beaut..."

Would you like to have
a glass of wine?

Now? Yeah.
First thing in the morning? Yes.

Gino...
HE SPEAKS ITALIAN

Hey, we're drinking wine first thing
in the morning here. Salute, Dario.

Salute, Gino.

H E SPEAKS ITALIAN
Salute.

I don't get a glass of wine when
I go to the supermarket in England.

'The cut of the beef for the steak
is very specific,

'so I ask Dario
for his recommendation.

'All of his beef has been matured
for at least 30 days,

'and the meat comes from
cows hand-reared

'within ten miles of his shop.'

HE SPEAKS ITALIAN

Dario said that his family's been
in the butchery business

for eight generation.

'To make
a proper bistecca alla fiorentina,

'you use a big T-bone steak,
two or three inches thick.

'My family used to have this
as a once-a-month treat.'

Look at that, I mean that's what
you call a proper fiorentina.

'I can't resist asking for
Dario's tips

'on how to cook this steak
to perfection.'

HE SPEAKS ITALIAN

See, that's what I like, don't put
any salt on it, don't put any oil.

HE SPEAKS ITALIAN

Ah, I like that, make sure it's not
freezing cold when you cook.

This is exactly the same way
that I cook it, yes. Due.

Buongiorno, Dario.
Buongiorno.

SHE SPEAKS ITALIAN

Bellissimo.
H E SPEAKS ITALIAN

Sorry, er, madam. So now you've seen
a lady, you stop my meat.

HE SPEAKS ITALIAN

He's a gentleman.

Ladies first.

Ah! Are you having sausages tonight?
Yeah.

With what?
Chianti. Chianti.

Chianti.
Yes.

Do you guys just eat meat and drink
wine? That's the only thing you do?

Yes, but we enjoy.

Ciao. Bye-bye.
Ciao, Bella.

And, er... enjoy.
Thank you, chef.

The things
with these Italian butchers,

that you need to be prepared to
spend an hour in the butcher's shop

when you want something. OK.

Grazie. Ciao, bello.

'Now I have the steak,
my next stop is Arezzo,

'and I've timed it well.

'Just when this beautiful city has
its biggest party,

'the Festival of the Saracino,
or Saracens,

'recalling
the history of the Crusades.

'Arezzo is divided into
four quarters

'and as a part of the festival,
each quarter hosts its own feast.

'I've been invited to
the Porta Crucifera quarter,

'and I met local volunteers
Raquel a and Frederik a

'who are setting up.'

Ladies, anything I can do to help?
Come on, Gino!

Hey, "Come on, Gino!" I just said,
"What do I need to do?"

Come on.
Hey, come on.

How many people are we expecting
tonight?

More or less 900 people.
900 people? Yes.

And we're gonna feed 900 people?
Well, yeah, sure.

Come on, come on.

Si, come on, come on, I'm here. And
how long does it last, this party?

Er, you know, all week long.

A week long?
Yeah.

Of course, this is Saracino week,

and we have each night
a different party.

So this town does a week of party?
Yeah, sure.

And nobody goes to work
in the morning?

Yeah, they go to work,
but they go to bed late at night,

and drunk, of course.

So, glasses, see, man, I'm wor...
See, exactly what I was saying,

I'm worried about
the plastic glasses,

they're gonna fly everywhere.
Er, yeah.

That's a problem, that's a problem.

This party's a shamble,
this party is a shamble!

No problem, huh?

'Well, I can only hope
they get it all organised in time.

'If 900 hungry Italians
are coming to this party,

'they are going to need
loads of pasta...

'and the person in charge of
making that happen is Nonnajulia.'

TH EY SPEAK ITALIAN

OK, because my mamma always said,
"When you meet a beautiful lady,

"always bring flour." So...

Tutto a pesto'?
Si.

H E SPEAKS ITALIAN
Bellissimo.

'Julia and her team of women turn
out vast quantities of pappardelle,

'broad ribbons of wonderful pasta,
all made by hand.

'Her pasta recipe is really simple,

'she mixes 400g
of fine double zero flour,

'with four large eggs
and just two tablespoons of water.

'Then she scales it up
to feed hundreds.

'She'll serve the pasta
with a classic sauce,

'beef ragu, slowly simmered
for a couple of hours.

'I know it's rude to ask
a woman her age,

'but I just have to know.'

TH EY SPEAK ITALIAN

She's 91 years old.

SHE SPEAKS ITALIAN

So she was born on the 18th Jan...
On the 18th January, 1931.

And she just said that
I've got a cheeky face,

so she's gonna slap me
with the pasta.

Listen to this,
she's been doing this for 80 years.

Eight, zero,
since she was 11 years old.

'The food part of this festival was
started to keep alive the tradition

'of making egg pasta by hand.

'From small beginnings,
it's grown and grown.'

She started the pasta party
with eight eggs,

and this morning,
she cracked 900 eggs,

to feed over 900 people.

'She is the smallest woman with the
biggest rolling pin I've ever seen.'

SHE SPEAKS ITALIAN

She said, "At least do something."
I'm dusting.

TH EY SPEAK ITALIAN

There's one Neapolitan song
which is called The Saracino,

which is the same patrons
on this pasta party.

TH EY SPEAK ITALIAN

So, the idea is to make sure that
you have a long sheet of pasta,

it's very important, because now
we're gonna cut everything by hand.

'Julia's years of experience
make all the difference.

'She showed me how to fold the pasta
just so.'

Look what she does, it's incredible.

HE SPEAKS ITALIAN

This is something spectacular,

it's something that
you don't see everywhere in Italy,

a 91 years old woman who can
actually action on pasta like this.

Phenomenal. Now this is just...
It reminds me... Well...

I'm going back probably 35 years...

...when my grandmother used to do
pasta in her kitchen,

I feel exactly the same way.
It's... It's mesmerising.

SHE SPEAKS ITALIAN

Julia just said that here,
women in Arezzo,

they know how to make pasta
because it's in their blood.

TH EY SPEAK ITALIAN

Grazie.

You can do the little nests, as
you see sometime in Italian delis.

TH EY SPEAK ITALIAN

Bravo.

Grande.

Ah, I dunno if she's really happy
or she's taking the piss.

Beautiful. Bravo.
Mwah.

SHE SPEAKS ITALIAN

She just tell me off
because she said,

"A young man like you,
you shouldn't kiss an old lady."

I'm like, "What old lady? I would
take you home if I had my chance."

'Julia's pasta is
Bella, Bella, Bella.

'I'd better leave her to it

'or a lot of local people
will go hungry tonight.'

GINO: 'On my road trip round Italy,

'I'm in the ancient city of Arezzo
in Tuscany,

'where tonight,
the locals are celebrating

'a unique food festival
that's been held for over 19 years.

'A team of women, led by
the wonderful 91 years old Julia,

'have been working overtime,
making pappardelle by hand

'for the 900 guests.'

MUSIC: 'Toreador Song'
by Tobin, Meegan, Gallant, Bizet

'This festival is not just about
food. There's jousting, too.'

Wow. This is so cool.

So what's happening right now,
this is the rehearsal of the joust.

So, you have
all the ladies cooking pasta

on the other side of the piazza,
and then you've got the men here

that just play with their horses
and a stick.

'I have an exclusive invitation
to meet local knight

'and jousting champion Gianmaria,
and his beautiful horse Alonso.'

What is the rule of the joust?

Because we know in the old days,
there used to be two men...

Yeah.
..fighting, very dangerous.

When did you learn...?
I mean, how does it happen for you?

Your father, your grandfather?

Yeah, my grand-grandfather
was a rettore,

then my father was capitano
which is the chief, then it's me.

But if you have children,

I'm sure you're gonna
get the tradition going. Yeah.

'This event is held twice a year

'in June and September,
in Arezzo's Piazza Grande.

'Gianmaria and his fellow knights
practise all year round,

'it's a serious business.'

This is the most difficult week
of the year, we are very nervous.

Yeah, of course.

There is a little bit of,
you know, tension.

We are very focused, but...

Of course.
..It's hard.

Thank you, I know that you're busy.
You're welcome.

I really, really appreciate
your time.

Alonso, Alonso,
give me a kiss. Mwah. Beautiful.

He like to kiss.
Oh, grazie. Ciao bello.

Ciao.
Ciao, ciao.

'While I've been learning
about jousting,

'the food festival
is now in full swing.'

# Mentre il giorno
Ce piu e la Luna da lassu

# Fa da specchio ai nostri baci... #

'My lovelyjulia checks that
everyone

'is going to get
a portion of her pappardelle,

'which is served
with slow-cooked beef ragu.'

# Mio caro I'amore... #

'I catch up with Raquel la
who's saved me a spot.'

Raquel la, this really says
a lot about Italy,

about Italian people.
Yeah.

You give them a plate of pasta,
a glass of wine,

and everybody's happy.

Traditions, authenticity,

and, er... simplicity,
this is what we like.

# Guard a to negli occhi
E toccandomi il cuore

# Mi dici, che c'e?
Sono qui accanto a te

# Buongiorno mio a more. #

And I have to say, the pasta...

...it's insane.

Yeah.
It's so good.

This is just beautiful.
Yeah, cheers.

Salute.
Salute.

Drinking wine and eating pasta,

if you want to sum up Italy
in one picture, this is the one.

DINERS CHEER AND APPLAUD

THEY CHANT GINO'S NAME

Thank you. Thank you, thank you,
thank you, thank you.

The more I've been on this journey,

the more I've realised
the importance of women.

Because, let's be honest,
behind any great man

there is definitely a greater woman.

'And I'm now going to celebrate
Tuscany

'with a classic dish
that women in my family

'would've cooked
for a special feast.'

You know, guys, I had such
an amazing time here in Tuscany.

I learned so many thing,
but there is one thing in particular

that I've always wanted to show you.

And that also is
the symbol of Tuscany

is how to cook
a proper Fiorentina steak.

OK, I'm gonna do this
on the barbecue,

you can do it on a griddle pan.

The only thing
that you have to do for me, please,

make sure that
it's really, really hot.

We're gonna start to put the steak
on top like that.

STEAK SIZZLES

You want to hear
a good sizzling of the steak.

At this point,
we're gonna put two minutes.

'To go with that gorgeous steak,
I'm making saute potatoes.

'I flavour some mild olive oil
with sage and rosemary

'and slice parboiled potatoes
with the skin on

'before frying them in the oil.

'You can use
any floury white potatoes.'

And these are the best potato
you will ever cook

because they're full of...
TIMER BEEPS

Oh, two minutes!
Two minutes, two minutes.

So we stop it, we add...

We go to five.

Then what we do,
we just lift up gently the steak,

AND we move it 90 degrees,
like this.

I just made one move.
Very simple.

What I want to achieve here

is kind of burned
caramelised on both side

and then beautiful
and tender in the middle.

'Now for the marinade.'

When you create a marinade that you
want to give flavours to the steak,

you do it when you rest the steak.

That's the time to do it.

'I'm using garlic, rosemary,
chilli oil and olive oil.'

just mix everything together.
TIMER BEEPS

Oh, yeah. Now let me show you
what the steak looks like.

Oh, yes.

Now, many of you, I can hear you,

"Oh, the steak is burnt!"

No, no, no, no, no.
The steak is not burnt.

That is the colour that
you want the skin of your steak,

because, remember,
when we start to carve it,

that is where you're gonna have
the bitterness of the charcoal.

Same way we done it before.

OK, we just let it go.
Let it go, don't do anything else.

Don't forget from time to time,
to have a little sip of wine.

Let the barbecue do the job.

Bello. Bello, bello, bello. Mwah!

Once the potatoes are golden brown,
they are ready.

You can imagine, all right,

the flavour
of the rosemary, the sage.

SPEAKS ITALIAN

Now at this point,
I'm just gonna pour salt on top.

And I'm gonna let them rest
on the side.

How many more minutes have I got?

See there, tre, due, uno,

MIMICS TIMER
OK.

'I'm cooking this steak medium.'

You do that
when your guests come around,

and they're gonna be like,
"Wow. That is awesome."

'Along with the beef and potatoes,

'I'm serving
some lovely local green beans.

'I've blanched the cooked beans,
then drizzled with olive oil

'and balsamic vinegar.'

I remember my nonna, Nonna Flora
used to say all the time,

"Stop spending time in the kitchen,
spend more time do the shopping,

"because then your job
is already done halfway there."

She was right.

So the way we do this,
very simply,

just put them in the middle. Look.

This is the best beans
you will ever try.

'The steak is cooked,

'but it's not ready to eat just yet.
Oh, no.'

We put it in a tray.

'I add the marinade I made earlier.'

Now is the time
that the steak has to relax.

'The steak needs to rest
for a good five minutes,

'so the meat relaxes and
you can eat it at its most tender.

'Time for another sip of chianti
and enjoy the view.'

Now we're gonna go for the carving.
No more drinking, Gino.

Let me show you
the way we serve this...

...which was here.

'Add a drizzle
of the resting juice.'

And only now is the time
where you're gonna season it.

And there you have it.

This is how you make
the perfect Fiorentina steak.

And I'm gonna say, "salute" now,
to all the women in my life.

Without you, there would be
no Gino D'Acampo. Thank you.

'I visit the foodie paradise
of Emilia-Romagna...'

Look at that. Look at that.

'..Where the cars go fast...'

I feel the need, the need for speed.

'..But the food the women cook
is nice and slow.'

This is the traditional way
to do it.

WINK TINGS

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