All language subtitles for Ginos.Italy.S02E01.Matera.1080p.HDTV.H264-DARKFLiX.1

GINO: I'm back in stunning Italy...

Hm, this is an explosion of flavour.

'..this time,
the glorious deep south.'

It looks like an Italian Colorado.

'Discovering amazing food...'

Are you sure you want to tell them
ALL the secrets?

'..and the rustic traditions
of Puglia e Basilicata.'

OK, we got the secret.
If you want to live long, eat pasta.

This is truly amazing!

So, this is the secret, Gino.
Capocollo.

'A rich land and bountiful sea.'

And look at this
breath-taking coast!

'I'm on a mission to discover
the ancient recipes and ingredients

'these sometimes-forgotten regions
have to offer.'

Let's go!

Don't lie to me.
I don't lie.

There must be a secret in here
you don't want to tell me.

From the master hands,
straight into my hand. Voila.

100%, you didn't know about it.

That's our secret, so, shh.

MUSIC: 'Lakme - Duo Des Fleurs'
by Leo Delibes

You know, there are some pretty
bumpy roads in southern Italy.

CAR HORN TOOTS
Look at that!

I wasn't expecting this.

Wow, wow!

CHEERY WHISTLING

'Tonight, I'm in Basilicata,

'which sits on the sole
of Italy's boots.

'Nearly half of this region
is covered by mountains.

'And the jewel in its crown
is the cave city of Matera.'

Wow!

This is where the cavemen,
they used to come and hide.

'Around Matera, the land is fertile,
and wheat is king...'

So, this is the gold. Yes.
Bello, bella, eh?

'..and they claim to make

'the best bread
in the whole of Italy.'

I'll open it like Jesus used to do.

CRACKING

Bellisimo!

'Just take a look
at this ancient city.

'I feel like I've gone back
in a time machine.'

It's so cool here,
it's like being on a movie set.

'James Bond beamed Matera
into everyone's homes,

'and placed this ancient city
on the world stage.'

I'm Italian, I don't need
a fancy Aston Martin to look good.

'My first stop in Matera is to
try out some local delicacies.'

Amaro Lucano.

This is the way my father
used to like it, salute. Salute.

Mmm.
What is the secret?

Nobody knows the secret
inside Amaro.

Ah, no, you've got a cheeky...
You've got a cheeky smile,

I think you know the secret.
I swear, I don't know.

Any other secret
that I should know about?

This is a nun's tit.

A nun...
so, do you mean a nun breast?

Breast, yeah.

OK, and what is inside?

This is created by nuns... Yeah.
..by an accident,

with potato starch in it.

Ah, so it's a fluffy, cloudy...
It's a fluffy, cloudy.

Eh, hello, nun breast.

Wow.
Mm!

Do you think
I can have more breasts?

Only one. No, only one, no.
For you, only one.

Grazie. Salute, salute.

One breast! He doesn't know me.

'Matera is a UNESCO
world heritage site,

'due to its cave homes,
called Sassi,

'which are carved out of limestone.

'I'm going to take a closer look.'

See those caves over there?

People say that they are some of the
first homes ever built in Europe,

thousands of years before Christ.

'Angela is a cave home expert,

'who's ready to spill the beans
on life in the Sussi.'

Wow, so this is the cave?
Yes.

This is where the cavemen,
they used to come and hide?

No, actually.

It's a typical house cave,
which was man-made,

excavated, and it's partly a cave,
partly built.

They got a lovely...

Kitchen.
This is my area.

This is where I come alive now...
Nice.

..I want to know everything
about this kitchen.

They have everything,
they've got the stove... Yes.

..if they want to do
a bit of ironing here.

See, I like to have my kitchen
very clean.

There was a cistern here.
A what?

A cistern.
A cistern?

To collect the rainwater.

So, this is not a toilet?
The water... No, at all.

No, it looks like a toilet.
It looks like, but it isn't.

And 11 people lived here.

Eleven people in this place?

The parents and the children.
Where would they sleep?

The drawers here were opened.

So, the little children,
they used to be in the drawer,

and the big children in the box?

On the boxes.
On top of the box?

On the boxes you see everywhere.

There were goats,
there were rabbits, pigs, donkeys...

That's a big donkey.
Yeah, yeah.

So, wait a second,
so there were people,

and, so, human and animal...

Yes.
..living in the same place?

Yes, because the donkey
was useful to heat the house,

together with the manure.

I've never heard that humans, they
were getting heating from poo-poo.

What a life!
Yes, it was not...

What a life!
..not easy.

Well, I think this is just amazing.
Thank you so much. Thank you.

Grazie, bella. I really appreciate
it. Thank you to you for coming.

Now that I've seen
what a real cave house looks like,

I want to see if I can find
a real cave woman.

I mean, someone who grow up here,

who can tell me
all the secret of the Sassi.

Nunziata?

Cave woman?

Si, si, sono qua.

Buongiorno.
Buongiorno.

THEY SPEAK ITALIAN

Belissimo.

So, this is her kitchen.

So, the lampascioni
looks like a shallot onion,

but it's not exactly the same.

So it's like the bulb of a flower.

I don't know if you can see this,

all this kind of gooey thing
that is on the lampascioni,

you put them in water,
you wash them up.

Then you drain them,
and this is what you get.

Chopped garlic goes in there,
Grana Padano cheese.

So, I can't really give you
the full recipe.

Everything is done by eyes
and by texture and by feeling.

I think this is where the secret is.

No, I was only joking,
it was just a joke.

I'm scared I'm gonna get
a walloping behind my ears.

OK...

So she said, "The kitchen is mine,
and nobody comes into the kitchen."

MUTTERING

First time ever that I'm not allowed
to get in the kitchen.

Buonissimo.

Once again,
I've discovered a local secret.

IN ENGLISH:

IN ITALIAN:

Quindicimila...

And who do you think you are,
Nigella Lawson?

Scuse.
GINO CHUCKLES

IN ENGLISH:

Grazie.

Wow, this is Matera.

This city is full of secrets,

and I'm not sure I'm going to get

to the bottom of all of them
in one visit.

But there is one secret weapon
this city has,

and that is its famous Matera bread.

'So, I'm off to explore
one of Matera's artisan bakeries.'

Como esta, bello.
Ciao. Tu bene?

Ah, so this is the famous
Matera bread.

I have to know
all the secrets of this bread.

First of all, Gino,
we use durum wheat.

The same that we use to make pasta,
just a little refined.

Thinner. Yeah, thin, yeah.
Er, like sand.

The second is the water, the water.
Water, then what we got?

The salt and the natural yeast.

So then we got salt
and natural yeast? Yes.

Because we produce our natural yeast
by the fruit.

With fruit?
Yes.

Are you sure you want to tell them
all the secrets of this bread?

This is good.
Are you sure?

So, you can put any fruit?
Any fruit.

This is the first time in my life
that someone tells me

that as a yeast,
I can use water and fruit.

So, we got the dough... Yes!
..you knead the dough,

and how long
does it take it to rise?

About two hours.
And then it's ready to go.

Let's talk about the shape,

because, see,
there is a unique shape

that you guys make,
which I'm really interested. Right.

First of all, in this way,
a triangular part, so...

Like that?
Yes, and this down.

And this down.
Perfect.

Now, a little ribbon in the middle,
one and two. One and two.

We need to turn it two times,
the first, little.

First, little. The second, bigger.
On the top, like that?

And always, our grandparents...
Always... ..bless the bread.

In the name of the father...

Son.
Yeah, the son...

And the Holy Ghost.
And the Holy Ghost.

And they, in the past,

used to stamp the bread
with the logo.

'Until the 1950s,
housewives in Matera

'used to use communal ovens
for baking.

'And they stamped their loaves,
so they knew which one was theirs.'

I have prepared a surprise for you.
What is it? Gino.

Ah, it's Gino D'Acampo.

See, I can go back home now,
and I can stamp my children.

Yeah, stamp everything.
I stamp my children, my wife,

everything I put,
I'm gonna have a stamp everywhere.

The animal...! Now, one second,
where do I stamp it? Well, here.

This is so cool.
How much do I need to press?

Perfect.
Gino D'Acampo.

Now we can put the bread in the oven
to cook it. Like this? Yes.

We come back in two hours.

'260 degrees Celsius
gets you that famous Matera crust.

'Two hours later, Massimo's
secret recipe is ready to sample.'

This is your bread.

I'll open it like Jesus used to do
in the middle of the table.

CRACKING

Matera bread.
Yes.

Mamma mia! The smell is so unique.

You don't have the same experience
with other breads.

Like, can you get the sound?
CRACKING

CHOMPING

How long does this bread last?

For about one week.

GINO SIGHS

Learn how to make the Matera bread,
and then, it can last over a week,

the ingredients
are not expensive whatsoever,

and everybody's happy.
Yeah!

Because this is the secret
of Matera.

There aren't any other secret.
The secret is here.

The breads, il pane!
To our breads! Ha-ha!

Grazie, grazie, amigo mio.
See you.

I'm gonna take
two or three loaves of bread,

because I'm gonna be here
for a couple of weeks.

Ciao, arrivederci, grazie.
Ciao!

As an Italian,
I can tell you we love our bread,

and we adore our pasta.

So I think it's time
that I headed out of the city

to discover the secrets
of the wheat fields,

which supply our appetite for carbs.

HORN TOOTS

'With its rolling hills,

'the countryside surrounding Matera

'is known for its wheat
and its meat.'

I'm going to meet a farmer,
Mariella,

who is the first woman to run her
family's farm, just south of Matera.

'The farm has been in Mariella's
family for five generations.

'And now, it's transformed
into an agriturismo,

'where she supplies
food and lodgings for guests.'

COCKEREL CROWS

I was waiting for a lady
who looks after the farm... Yes.

..and I thought,
"Oh, a lady on a tractor,

"it must be you!"

The secret of Matera.
Exactly.

So, this is the gold.
This is Grano Cappelli wheat.

You don't need
to put any pesticides.

So, this is the one to make
the famous Matera bread? Yes.

'Senatore Cappelli wheat
was invented over 100 years ago.

'It's resistant to drought,
and it's low in gluten.

'I mean, that's some invention.'

THEY CHAT
IN ITALIAN

'The farm stretches
over 180 hectares,

'and Mariella's grows olives
and almonds,

'but I want to know all about
a vegetable she's growing

'that was my mother's favourite.'

I've been trying to grow chicory in
the UK, and it just doesn't happen.

What is the secret?

It's the sun
and the right soil to grow chicory.

It reminds me of my mother.

The way my mum used to do it
is just a frying pan,

put the chicory in there, and just
do everything in one frying pan.

You keep all the taste in that way.

I think it's a good idea
to cook like your mum.

Straight in the frying pan. Yes.
See, she was right.

'Inspired by Mariella's farm,
I'm ready to cook.'

When I'm on my own,

and I fancy something
that doesn't take a long time,

I always go for a steak.

I got a fillet of beef, and
I'm gonna show you a very easy way

to do it with the breadcrumb on top,
and, of course, the chicory.

But I'm gonna show you the way
my mother used to do it -

it always works.

So, first thing is ajo in camisa,
which is garlic with a shirt on,

just like me,
cos I don't take the skin out.

Then I got a little bit of chilli,

and then we got
a good extra virgin olive oil.

So, switch on the heat.

And as soon as the garlic
starts to sizzle,

you just pick up the chicory,
bang, in the pan.

There is no need to put water
or anything like that,

because there is a lot of water
in the chicory

that is just going to release
and come out.

Bit of salt.

So, what you want to do now,

slowly, slowly let it cook
in its own water

for about 20 minutes,
and the job is done.

So, all the nutritious value
of the cicoria stays in the dish.

And that's the way
my mother always done it.

Now... for the steak,

just gonna drizzle
a little bit of olive oil on top.

In there, we're gonna put
black pepper on top of the beef,

I believe that when you put salt
on meat before you cook it,

salt drains all the moisture
away from the meat.

Now, the beef that I'm using
is called Podolica beef,

Podolian beef in English,

and is a local beef
that they use here that's...

He eats all the beautiful grass.

And it's quite a unique flavour,
cos if you see the vein of the beef,

look at that, they...
they're not white-white,

they're a little bit yellow.

What that-that tells you

that it's a well-fed cow,

and is very sweet.

'In the UK, a similar meat would
be an Angus beef fillet steak.'

Now, for the breadcrumb, of course,
I had to use the bread from Matera.

I'm gonna put some herbs in there,
we got plenty of rosemary around me.

If you've got fresh rosemary,
I suggest you use it.

One thing that you should never use
is dry rosemary in a jar,

because they taste
absolutely useless.

A little bit of parsley,

that's it, the herbs goes on top
of the breadcrumb like this.

Then on there straight away,

I have a beautiful piece
of pecorino here,

which I'm going to grate
onto the breadcrumb.

And extra virgin olive oil.

So, we're gonna create
like a-a breadcrumb paste.

If you see that you squeeze it,
and it gets...

and it gets all together,
it means that the job is done.

Now, as you can see, the water from
the chicory is slowly disappearing,

add a little bit of oil and
let them slightly fry in the pan,

because now there is no water,

now is when they're gonna get
nice and crispy, beautiful.

OK. Now, it's very important
that the pan is very hot.

So, in...
SIZZLING

..we literally want to seal them
one minute on each side,

no more than that,
because this is fillet steak,

should be beautiful
and medium rare in the middle,

so all the flavour, the moisture,
everything stays in there,

and when you eat,
it's gonna be super-tender.

You can turn around
the other side... like that.

Now, as soon as you turn the meat
the other way round,

take the pan off the heat.

Gonna put this beautiful breadcrumb
that I prepared

straight on top of the steak,
like that.

We're gonna drizzle
a little bit of oil on top.

What I got here,
I got these beautiful almonds

that Mariella gave me,

so it's gonna give a little bit
of texture to the dish,

and I'm gonna use them
on top of my breadcrumb.

Couple of minutes in the oven,
the meat, and the job is done,

let's do this.

All the flavour of the wood

is gonna get into the breadcrumb,
into the steak.

It's only gonna be here
for about a couple of minutes,

but the flavour is gonna be insane.

Oi, look after my steak, eh?

'If you're at home, what you do,
you put the oven grill on,

'very, very hot,

'it will take you about a minute,
a minute and a half

'and you will see
that the colour of the breadcrumbs

'starts to get
all golden and brown.'

Oh, look at that! Beauty!

Bellissima, andiamo.

OK.

Now, you're going
to have to let it rest.

The temperature cools down,
and the meat starts to relax,

and all the juices are coming out.

This is when you're gonna have
the tenderest meat ever.

I'm gonna use these almonds
on top of the chicory.

My cicoria is ready.

Remember to get rid of the garlic.

I love to cook outside,

because all the animals
can eat my flavoured garlic.

Now I mean you can serve this
in so many different ways.

I'm gonna do two little
chicory towers here.

A drizzle of extra virgin olive oil
on top.

From Matera to you.

This is how you make
a beautiful fillet steak

with Matera bread breadcrumb
with herbs and almonds,

served with the most
amazing cicoria ever.

Buon appetito.

'Next time, I'm fishing for secrets

'off Gallipoli's Ionian coast...'

You will only find these
in Gallipoli.

'..and learning about
ancient culinary traditions.'

Parmesan cheese
on top of the mussels?

My grandmother
would have gone bananas!

100%, you didn't know about it.

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