All language subtitles for Ginos.Italy.Like.Mamma.Used.to.Make.S01E04.Emilia.Romagna.1080p.HDTV.H264-DARKFLiX

GINO: 'I'm 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 led
my fellow Italians...'

So simple.

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

Grazie.
Thank you.

'..|'m proud to call my own.

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

Wild fennel. It's just magnificent.

'..Where incredible women...'

I would take you home,
if I had my chance.

Salute.
Salute.

'..Use wonderful
local ingredients...'

Look at that.
'..to make amazing meals...'

Very simple,
but super, super, super tasty.

'..Inspiring me to recreate
the meals of my childhood.'

just like my mamma used to make.

It's perfect.

I feel the need, the need for speed!

Tonight, I'm visiting
my own personal paradise,

where the cars go fast,

but the food the women cook
is nice and slow.

This is the traditional way
to do it.

Emilia Romagna,
in the north of Italy,

is where everyone's favourite
pasta dish, bolognese, was created,

and it's also
the birthplace of the Ferrari.

Any excuse
to take one out for a spin.

Forza. Via! Via! Via!

But that's just the beginning.

This is the food basket of Italy,

any ingredient you can think of,

it grows in this region
and is super, super tasty.

I'm so spoilt for choice here.

I'm going to search for ingredients

that I can use in my final cook.

If Italy were a meal, then Modena
would be the main course.

Modena is where Parmigiano-Reggiano
and balsamic vinegar are produced,

but it's also home
to my all-time favourite cured meat,

mortadella.

I am in the Albinelli market
right in the middle of Modena.

This is the best indoor market
in the whole of Italy.

Everything you see is in season,

and if I had a market like this
near my house in London,

I will be five times the size
that I am.

You can't expect me to walk
around here on an empty stomach.

I fancy my favourite snack
from my childhood,

what Italians call a "panino",

but what you might call a "butty".

Oh. Ciao, Bella.
Ciao.

Isabella, here, is the first lady
of Modena's cured meat,

but my sights are set on one thing.

Mortadella is a cured pork sausage
from nearby Bologna

similar to what
the Americans call baloney.

See, to me,
panino with mortadella is sacred.

It has... It has to be done
in a certain way.

I'm gonna put the lot.

Now, this is gonna be worth more

than kissing the
most beautiful woman in the world.

I'm sorry. That's the kind of thing
that turns me on.

Mmm. Mmm.

OK. Ciao Bella.
Ciao, ciao.

My mortadella panino
was just a starter.

I'm off to find Chiara who sells
the best street food in Modena.

Ciao, Bella. Come va?
Ciao, Gino. Bene.

See, now, I want to try this one.

Our beloved cotechino,
which is a pork sausage.

It's the whole leg of the pork
chopped and boiled.

Oh. Ancl it's going to be inside
the two slice of bread,

and the green sauce:

parsley, one anchovy,
white vinegar, capers...

Ah, salsa verde.
..boiled egg and balsamic vinegar.

Mamma mia.

Mmm. This is amazing.

I know, I know.

I like the idea of the salsa verde,

because it is sharp,

so it goes well
with the fattening of the sausage.

This is amazing.

Ciao, Bella. Grazie.
Grazie.

You may think nothing can top
the fantastic Albinelli market,

but my next stop is Maranello,

home of the Ferrari
and a very special woman.

Now, Ferrari may be the king
in this part of the world,

but the queen of the racing track
is Mamma Rosella.

Rosella's restaurant is closed,

but I have an exclusive lesson
with her.

A stone's throw
from Ferrari's private race track,

Ristorante Montana
has been welcoming

the fast and famous since 1967.

Although,
it looks more like a museum

than somewhere that serves food.

I mean,
if you're a Formula One fan like me,

this is like paradise.

Look at this.

So cool.

Rosella?

Rosella?

SING-SONG: Rosella?
Gino.

So, the reason why I'm here

is because I wanted to find out
from Rosella, uh...

the difference
between the Neapolitan ragu,

which is the one that I know,
and the one from Maranello,

the one that she makes.
She thinks that her ragu's best.

Ah.

'First in any ragu, it's soffritto:
chopped onions, carrots and celery.'

So, this is the veal and the pork.
Pork.

She uses it because of the flavour,
and veal because of the texture.

See, the Neapolitan ragu,
we do the same thing, but we...

we have chunks of meat,
instead of being minced meat.

Er... You cooked for the most famous
drivers in the world,

but which one is the one
that you went, "Oh, mamma mia"?

Michael Schumacher.
Michael Schumacher.

But saying that, she said that I...
I'm her number two favourite.

No?
Si.

'Next, Rosella adds just
two tablespoons of tomato puree.'

This is where a lot of people,
they get it wrong,

they think that they need to put
a lot of tomato in there.

No, no, no. You just have to stain
the meat with tomatoes,

and that's what you get.

Four hours. If you come here...
Come here, I want to show you some.

It's really stained
with a touch of tomato.

This is what a ragu
should look like.

This is the traditional way
to do it.

'Ragu isn't bolognese,

'but bolognese is a type of ragu
that has extra ingredients,

'like a rich red wine.'

OK. How about the... I'm hot.

I said, "I'm hot."

She said, "Take your trousers
and your shirt off."

SHE GIGGLES

Naked in the kitchen.

Health and safety
will not approve of that.

'Once the pasta is done,

'toss it in the ragu, so it absorbs
all those delicious flavours.'

See, there is no fancy plates,

there is no fancy way to do it.

It's pasta with the best ragu ever.

The ragu is unbelievable,
to perfection.

Grazie.
Prego.

OK.
Ciao, Bella.

Ciao. Grafle.
Grade a te.

Look how beautiful this place is.

I'm zipping around Emilia Romagna,

a region bursting
with delicious flavours,

created by its feisty local women.

Oh, wow.

Next
I'm investigating the ingredient

that put Italy
on the worldwide culinary map.

It's the balsamic vinegar of Modena,

and it's been produced right here
at the Acetaia del Cristo

for the last 173 years.

I'd say I'm in good company.

Gilberto.
Hi, Gino.

How are you?
Well, fine, thanks.

Very good. Very good.

Why you got your right hand
on top of this barrel?

Oh, this is maybe
the oldest barrel of our collection.

This is from 1849.
Wow.

Ancl you can see a little stamp,
it is that a

This is a OK.
Vittoria.

Vittoria. And this?

Dante.

They are my father grandmother.

So your great grandmother?
Yeah.

Is Dante... was the husband?
Yeah.

And Vittorio was the...
The husband.

Ah, so this is a love...
Yeah. ..barrel?

The same way that I do with recipes,
that I give them to my...

you know,
my grandmother give it to my mother,

my mother to me.
You do with balsamic vinegar?

Yeah. We did it. Ow.
What an amazing idea.

Gilberto tells me
that there are only two ingredients

that makes this sacred balsamic.

Grapes grown right here in Modena
and the sands of time.

Ah, but the question is...

...is this gonna do the "ping"?

Yes, yes.
It is?

Yeah, right.
Ping, ping.

Ve... Very...
More is older and more is stronger.

And more is ping, ping, ping, ping-
Ping, ping.

Ping, Ping-
Ping, Ping-

See, to me, this is not
balsamic vinegar any more,

this could be a dessert.
Yeah.

I'm thinking,
if you drizzle on top of cherries,

or if you drizzle
on top of strawberries,

pineapple, if you do...

Our... Oh! Ping, ping.
Something...

This is awesome.

I think I should buy
a couple of litres of this.

We at Acetaia will give you this

like a gift for you and your family.
Really? Yeah.

Well, I can tell you right now,
you're making my wife,

Jessica D'Acampo,
a really happy lady, if you do that.

Very... very good.
OK.

As well as my barrel, I've got
a small bottle of balsamic with me.

Now I just need
one final local ingredient.

The cherries of Vignola,
known as the queen of cherries,

are the most important produce
in the Terre di Castelli.

I've offered to help
the queens who grow the queens,

Renata, Milca and Vitorena,
pick and pack them.

Ahh. She said,
"Because women are better."

So, they're telling me
why this is a women job,

because you need to be delicate,
you need to be patient,

you need to be precise.

So all the things that we men,
we are not. Apparently.

Very bossy lady, she said,

"Enough of talking.
Let's go and pick up the cherries."

'Renata tells me it's the soil here

'that gives these cherries
their special flavour.'

OK. But, Renata,

the ladder...

OK. I've asked if...

I've asked if the ladder is safe
and she said,

"Well, I think it's OK."

So...

Wow.

They're very juicy.

I want to show you
how juicy this is. Look.

Look at that.
I mean, if I squeeze it...

Look at that. Look at that.

Minimum effort,
maximum satisfaction. Yeah.

Bossy women.

OK. All right.

She's telling me off, because
I didn't pick so many cherries.

Now, I'm not the kind of guy
who's gonna break up traditions.

Women picks up the cherries.
Why do I need to get involved?

Think I'll safely say
that I can keep my job as a chef,

forget about these cherries.
Let's go.

I'm gonna take you for a cocktail.
Cherry cocktail.

'Luckily, I've picked just enough
cherries to use in my next dish,

'which is a true celebration
of this bountiful region.'

Now that I have the best ingredients
from Emilia Romagna,

which is the almighty mortadella,

the moretta cherry,
and the balsamic vinegar of course,

I'm going to show you
how to make your favourite dish.

Well, I think it's everybody's
favourite dish, which is burgers.

Hamburgers, Italian-style.

'First you need to make the relish.

'Thinly slice a red onion
and put it in a pan on the heat.'

Don't know if you realised,
I haven't put any oil in the pan,

because I don't want to fry them,

I want to release all the water
from the onion.

I'm gonna put a little bit of salt.

OK.

Now I got my moretta cherries.
Cut them in half.

Job is done.

Once the water from the onions
has evaporated,

add in a couple of tablespoon
of oil,

and then, a little kick of chilli.

OK. The onions are ready.

Now the cherry goes straight in.

So, in there now, we're gonna go
for the balsamic vinegar.

Lower the heat.

That is very important,
because if the heat is too high,

you're gonna burn the sugar
in the balsamic vinegar.

When the mixture looks sticky,

add three or four tablespoons
of water,

and once that's evaporated,
your relish is done.

OK. For the burger,
I got 250g of pork and 250g of beef,

and then, I have 100g of mortadella.

So, what the mortadella
is gonna bring,

it's gonna bring the saltiness,

it's gonna bring the fat,
the flavour into the burger.

Roughly chop the mortadella
into small pieces,

add it to the pork
and the minced beef,

and then, crack in one egg.

And the egg is very important,

because it's gonna combine
all these meats together.

Next, you need to crush up
some fresh garlic.

So, that goes straight in.

Now flat leaf parsley. Chop it up.

The parsley goes in with the meat,

and because the mortadella
is already seasoned,

now you just need to mix.

Divide your meat mixture into four,

put a little bit of oil onto
your hands, so it doesn't stick,

and gently shape into patties.

Nice patty that is not too thick.

You pick them up gently.

You're gonna put them on a nice tray
with a little bit of baking paper.

Once you have done
all four patties,

chill them in the fridge
for a couple of hours

to keep them compact,

but don't forget to bring them back
to room temperature before cooking.

I'm gonna drizzle
a little bit of oil on the patty,

and I'm gonna massage the oil
on both sides.

Be gentle.

Be gentle.

So, get the oil like that,

just put them on top.

Oh, yes. The sound of burgers.

I like to do my burger nice and
flat, because you get more surface

to caramelise the burgers, so
they're gonna be nice and crunchy.

Now the burgers are cooking,
let's talk about the cheese.

I, personally,
am gonna use Fontina cheese.

Fontina is rich and creamy
and works perfectly

with my cherry
and red onion relish.

My cheese is ready.

OK.

Perfection. Look at that.

Look at the griddle mark.
I mean, that is sexy, guys.

OK. Cheese goes on top.

To cook my burgers,

will take for about
three to four minutes on each side.

OK. I'm gonna do something now
that not many people do,

which is resting the burger.

You need to let it rest
to be nice and juicy.

While your burgers are resting,
it's time to toast your buns,

and for this, I'm using
the classic Italian panino style.

You get a bit of oil...

...just drizzle on top. Not too much.

And I will show you something else,
I like to put a pinch of salt,

so the bread is nice and tasty
as well.

Rub the oil into your buns,
then straight onto the griddle.

Press it down a little bit

to make sure you get all the marks
nice and toasted.

Next, thinly slice the biggest
and the best tomato you can find.

Oh, er...
don't forget to check your buns.

Beautiful.

OK. Ready.

That's it. Ooh, these are ready.

So, first of all,
we start with the relish.

Now, you can build your burger
any way you like...

Oh! Look at that.

Just make sure you put your salad
on last, so it doesn't wilt.

Ah-ha.

There you have it,
my Italian burgers.

This melt-in-your-mouth
mortadella burger

with its sweet and sour
balsamic cherry and onion relish

is my favourite part of Italy
on a plate.

Thank you, mortadella.

Thank you, my moretta cherries.

Thank you, my balsamic vinegar.

Thank you, Emilia Romagna.

I am back in Tuscany, and
I can't get enough of this place.

'My journey in Italy continues...'

You gonna pump me,
and I'm gonna spray. How about that?

Yes.

'..When I meet
a true queen of the grape...'

Salute.

...and my chicken scaloppini
gets a bit heated in the hills.

Ooh, look at that.

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