All language subtitles for Ginos.Italy.Like.Mamma.Used.to.Make.S01E06.Torre.Del.Greco.1080p.HDTV.H264-DARKFLiX

'I'm back in Italy.'

Oh, wow.
Look how beautiful this place is.

'Where I've been savouring the food
and culture of my beloved homeland.'

Wow, wow, wow.

'And celebrating
the generations of women...

'..who fed
and fuel my fellow Italians.'

So simple.

'Creating
a rich culinary heritage...'

Grazie.
Thank you, senor.

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

'I've explored three
of its most food regions.'

One thing that really
caught my eyes is wild fennel.

It's just magnificent.

'Learning from incredible women...'

She's been doing this for 80 years.

'..Who have shared
their kitchen secrets.'

She just said fresh eggs
is good for your willy.

'And who know
how to put me in my place.'

This is the first time that
my charm doesn't work on a woman.

TH EY SPEAK ITALIAN

'I've also spent time
with some of the D'Acampo women.'

TH EY SPEAK ITALIAN

'Reminiscing with my aunties
Lina and Rita.'

It stayed the same.

'And making plans for the future.'

TH EY SPEAK ITALIAN

Oh!

Oh, mamma mia.

I've been so inspired,

and I can't wait
to host this incredible party

for the godmother of my family.

My beautiful Auntie Clara.

'I've returned to Torre Del Greco
in my native Campania.

'Home to mighty Mount Vesuvius
and the rest of the D'Acampo clan.

'At 87, my Auntie Clara

'is the prima Donna of the family.

'At the younger end,
there is my late mamma, Alba,

'and her sisters Lina and Rita
either side.

'And then, of course, there is me,
the last D'Acampo man standing.

'Now, I've given myself
the night off cooking,

'as we are partying
at the restaurant

'belonging to an old family friend,

'which has
Auntie Clara's favourite view.'

Perfect place for the party, look.

See, Clara,
she's gonna be super impressed.

I've got the Bay of Naples.

'I haven't seen Clara in seven
years, but with 24 of us coming,

'there is a lot to do.'

Table is ready in the back.
Drink area is over there.

Kitchen is over there.

'I've enlisted some of my cousins
to help with the preparations.'

I'm on my own. Where is everybody?

See, that's the thing.

That's the thing with girls.
I told them to be here on time.

Ah, finally.
They know how to make an entrance.

TH EY SPEAK ITALIAN

'Now, bear with me on this. There
are lots of names to remember.'

So, we got Lina, we've got Franca,
we've got Flora, we've got Paola,

we've got Martina,
we've got Kiara, and we go Lina.

'Actually, that was Pina.
See how confusing all this is?'

So, Auntie Clara's gonna be here
about seven thirty, eight o'clock.

HE SPEAKS ITALIAN

'This will be a proper Italian job.

'I've put Lina and Franca
in charge of the table.'

TH EY SPEAK ITALIAN

'And Pina and Paola
are on lighting.'

'With the party preparation
in safe hands...'

TH EY SPEAK ITALIAN

'..|'m off to find
some ingredients.'

TH EY SPEAK ITALIAN

'Now, here, we are right
in the foothills of Mount Vesuvius.

'And it's a place
which shaped my culinary journey.'

That's what I want. Look at that.

'The ground is so fertile,

'there are even ingredients growing
just outside the restaurant.'

See, the thing is,
living under Vesuvius, OK,

a live volcano,
one thing is for sure.

Wherever you see around,
there are some ingredients

that you can use for cooking.

One thing that really caught my eyes
is wild fennel.

It's just magnificent.

'This wild fennel
is the perfect ingredient

'for an extra special cocktail
at tonight's party.'

OK?
OK.

'But first,
I need more willing volunteers.

'Let's try... Uh, yeah,
Flora and Paola.'

OK, now I'm going to show you
and my beautiful cousins here

how to make a finocchietto spritz.
So simple.

HE SPEAKS ITALIAN

Everybody?
Everybody, everybody.

First thing, ice.

Very important to fill the glass
at least three quarter of the way.

OK.

We going for the Prosecco.

OK, can you pop? POP, P0P? P°P!

So, we're gonna go there for
about three quarter of the glass.

TH EY SPEAK ITALIAN

We drink.

Finocchietto.
Finocchietto.

If you don't have any finocchietto,
don't panic.

You can use the limoncello.

So, finocchietto goes in there.

'Finocchietto is a herbal liqueur
the locals make using wild fennel.'

Eh, be generous, hey.

TH EY SPEAK ITALIAN

Give it a good mix.

Then we got some soda water
or tonic water, whatever you got.

We just finish it off.

A little.
Touch, a little, a little.

OK.
See what I'm doing?

Then we get a little wild fennel.
Ooh. OK. Huh?

TH EY SPEAK ITALIAN

'Right,
there is more party prep to oversee,

'so it's over to the girls.'

HE SPEAKS ITALIAN

All of them identical to this.
Identical.

Identical. I'm gonna put them here.

I've got things to do.

Good luck.
Do whatever you need to do. OK.

'With Flora and Paola
in charge of the drinks...'

Sorry!

'What could possibly go wrong?'

Another one.

LAUGHS

BOTTLE POPS
Bravo!

'I'm back in my hometown
of Torre Del Greco,

'where preparations
are well underway

'for my Auntie Clara's
surprise party.'

TH EY SPEAK ITALIAN

OK.

'Now, we are also
going to need something

'for the D'Acampo family's
sweet tooth.'

See, Martina,
you need to do me a huge favour, OK?

If you can get two
of each of the cakes here.

Two of that, two of that,
two of that.

Big, big tray, ready for the party.

Yes, but the Rum Baba,
Flora is making it.

Ah, don't worry.
Don't do the Rum Baba, then.

Just, whatever you do,
don't eat the cakes. OK.

Don't eat the cakes.
Big tray for the party.

I'll leave that to you.

Please, please,
please, please, please.

'While Martina chooses cakes
that family will love...

'..| want to show you
a deconstructed version

'of a traditional dish
we'll be eating at the party later.'

Well, as you can see, I have
the almighty Vesuvius in the back.

All the ground around here
is full of minerals.

Minerals that give you the
best fruit, vegetable, and herbs.

And talking about that...
aubergine.

Now, this kind of aubergine
is an aubergine

that is very typical of this area.

It's got less water,
it is less bitter,

and it's perfect to do the dish
that I'm about to do,

which is called
melanzane alla parmigiana.

Aubergine parmigiana.

Now, the first thing
that we have to do

is to create
a very simple tomato sauce.

So, a little bit of olive oil
goes in the pan.

'Slice your garlic
as thinly as possible

'and put it in the hot olive oil.'

As soon as the garlic
starts to sizzle,

you put the chopped tomatoes
in there.

Good quality chopped tomato
in a tin.

That is the perfect way
to make a classic tomato sauce.

Around here,
Vesuvius makes the best basil ever.

I'll just pick up big leaves
of basil, tear it, OK, in there.

And then, I'm gonna
put a couple of pinches of salt.

Not too much
because I want to taste at the end.

Now, once you've done that, stir it.

And what we have to do,

we need to make sure that the tomato
starts to bubble very, very slowly.

OK, let's talk
about the aubergines now.

Slice these in round circles...
like this.

OK, once the aubergine are sliced,
what we do,

we're just gonna put them
into plain double-zero flour.

Just leave them there.

See those little bubble there,
that they coming up?

That technique is called pupare.
POPS LIPS

Pupare.

The lava of that Vesuvius there,
it used to pupare as well.

It used to do the same thing.
POPS LIPS

'Next, for the aubergine,

'lightly beat a couple of eggs
and season.

'And heat some olive oil.'

So, by the time
that the oil gets hot,

I'm gonna deal with the provola.

Now, what provola is...

it's nothing more
than a smoked mozzarella. And...

Ahh! This is...

See, when I smell provola,
it reminds me of Naples.

'If you can't get provola in your
local Italian deli or online...'

This is for me.

'..Regular mozzarella
will do just fine.'

MUFFLED
I couldn't resist it.

Now, to check if the oil is ready,
you can do this...

It's by doing this with the... egg.

Now, see, look at that.
Look at that. Look.

You can see now,
if I put the egg, what happens.

So that means that is ready.

'Dust off the excess flour,

'dip in the egg
and then into the hot oil.'

When I used to be a little boy,
my mamma used to go mental,

because she had to fry double
of the amount of aubergine,

because my dad and I, we used
to keep going into the kitchen

and nick the aubergines.

There they are.
Oh, yes, look at that, golden.

Gonna be crispy.

That is sexy cooking. Look at that.

Beautiful, beautiful.

Now, it will take probably
about three minutes on each side.

Look at this tomato sauce,
see all the water in the tomato,

it evaporated,
and that's what I want.

Look at that, shiny and thick.

The tomato sauce is ready.

A little touch more salt. Bellisimo.

'Finish your sauce
with a little extra virgin olive oil

'for a touch of olive flavour.'

MAKES KISSING SOUND
That's fantastic.

Aubergine are cooked to perfection.

Very important to put them
on a little bit of kitchen paper

to drain excess oil.

I don't mean oil
that comes from Essex.

Sprinkle of salt,
just leave them there to cool down.

OK, so, let's now put my
melanzane alla parmigiana together.

'Gently layer your crispy aubergine
with basil...'

There.

'..Then that smoky provola,
a touch of black pepper

'and some shaved Parmesan.'

You can use pecorino cheese,
Grana Padano,

or any hard cheese will do the job.

'Finally,
that classic tomato sauce.'

Yes, yes. Oh, yes.

'I guarantee you this twist
on the melanzane alla parmigiana

'will convert
any of you aubergine haters.'

Now, I'm not gonna
blow my own trumpet,

mainly because I
don't have a trumpet,

but this looks sexy.

'There we have it.

'A modern mound of delicious
melanzane alla parmigiana

'worthy of Mount Vesuvius itself.'

CHATTER IN ITALIAN

Finocchietto.
Eh, el finocchietto.

TH EY SPEAK ITALIAN

'There is just an hour to go
before the big party,

'and as is traditional in Italy
you must start with an aperitivo.'

THEY CHEER

'Some bruschetta,

'southern Italian tarallini

'and, of course,
my finocchietto spritz.'

TH EY SPEAK ITALIAN

'Tonight, there will be 24 of us.

'There is my Auntie Lina, Auntie
Rita, my cousins, their husbands...'

TH EY SPEAK ITALIAN

'..and shortly,
the head of our family.'

THEY CHEER

TH EY SPEAK ITALIAN

'Now, Clara thinks she's coming

'for her grandson Luigi's
graduation.'

TH EY SPEAK ITALIAN

'Little does she know,

'I'm hosting a feast filled with
family favourites just for her.'

TH EY SPEAK ITALIAN

ALL: Gino, Gino, Gino, Gino!

'I better break this up
before they drink too much.'

ALL: Gino, Gino, Gino, Gino, Gino!

THEY LAUGH

OK, ragazzi, alora.
Zia Clara sta arrivando. OK?

Zia Clara is here.

I'm the surprise.

Forza, via, via, via, via, via!

'Tonight, we'll enjoy
a banquet of Italian dishes.

'Everything has been made
with ingredients

'grown in the mineral-rich soil
around Vesuvius,

'caught fresh in the Bay of Naples

'or baked in my favourite
local coffee shop.'

TH EY SPEAK ITALIAN

'We have caprese salad,

'stuffed peppers, antipasti,

'a more traditional
melanzane alla parmigiana.

'A medley of seafood,
including my favourite, cozze.

'The only thing that is missing
is the kitchen sink.

'That, and Auntie Clara,
whose chariot has just arrived.'

CHEERING AND APPLAUSE

'Clara still has no idea
she's the guest of hon our.'

WOMAN SPEAKS ITALIAN

'So it's time
her favourite nephew, Gennaro,

'lets her in on the surprise.

'That's what she calls me.'

TH EY SPEAK ITALIAN

'I hope she recognises me
after seven years.'

CLARA SPEAKS ITALIAN

THEY LAUGH

TH EY SPEAK ITALIAN

CLARA SPEAKS ITALIAN

CHEERING AND APPLAUSE

'I think I might have
a little volcanic dust in my eye.'

TH EY SPEAK ITALIAN

APPLAUSE

APPLAUSE QUIETENS AND STOPS

GINO SPEAKS ITALIAN

Poco, poco, a little, a little wine.
A little wine. Dai.

To the most amazing woman
in the world!

Alla Donna piu fantastic a del mondo!

CHEERING AND APPLAUSE
Zia Clara!

'Everyone seems to be enjoying
my finocchietto spritz...'

SHE SPEAKS ITALIAN

'..which Paula and Flora
may have made a bit too strong.'

THEY LAUGH

HE SPEAKS ITALIAN

ALL CHAT IN ITALIAN

'This is what I love about
big Italian family get-togethers.'

ALL CHAT IN ITALIAN

'It's all about the laughter...'

TH EY SPEAK ITALIAN

'..and the amazing variety of food.'

LINA SPEAKS ITALIAN

'I'm pleased Auntie Lina approves.'

'But I have one more surprise
up my crisp, white sleeve.'

THEY CHEER

CHEERING AND APPLAUSE

CHEERING AND APPLAUSE
Bravo!

TH EY SPEAK ITALIAN

Like the Champions League, hey!
CHEERING

So, in England we have
Her Majesty the Queen.

But right here in Italy,
in Torre Del Greco,

we have Her Majesty zia Clara.

CHEERING AND APPLAUSE
Salute!

TH EY SPEAK ITALIAN

'Looking around at all
the incredible women in my family,

'I can't imagine
a more perfect night.

'I know my mamma would have been
so happy and so proud.'

I'm going to raise a glass
to all these amazing women

that have been part of my life
for so many years.

And, let's be honest, without them,

I don't think I would be the man
that I am today. So, salute!

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