All language subtitles for Ginos.Italy.S02E06.1080p.WEB.h264-CODSWALLOP

'I'm back in stunning Italy.' Mmm,
this is an explosion of flavour.

'This time,
the glorious deep south.'

HORSE NEIGHS
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.

WOMAN: 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!
BELL RINGS

Don't lie to me.
No, I don't lie.

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

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

100%, you didn't know about it.

That's our secret, so shh.

OK, wait.
This was a stupid idea.

MAN: This guy's important!
LAUGHTER

Oh!
HE CRIES LIKE A BABY

'Tonight, I'm making my way
into southern Puglia...'

HORN HONKS
'..to Salento,

'home to a rich fusion
between the land...'

So, there is a technique?

'..and the sea.'
Yes!

'Join me
as we harvest the fruits...'

Onions on Viagra.
'..of its mineral rich soil,

'and dive deep
into the wonders of the Adriatic.'

HUMS
'THEME FROM JAWS'

No.
No, hey? No fear.

My first stop in this journey

is Galatina
in the province of Lecce.

BIKE BELL
Within Galatina's ancient streets

lies a mouth-watering tale,

a custard tart with a difference.

Buongiorno, Georgia.
Buongiorno, Gino.

How are you?
I'm fine, thanks. Very good.

Listen, I came here to find out
all the secrets about this tart.

Yes.
W-W-W-Where is he, where is she?

I'll show you,
we can go in the kitchen.

OK.
Yeah.

I don't know the place.
SHE LAUGHS

I follow you? OK. Let's go.
Yeah, yeah, you can follow me.

'It's a family affair,
with Georgia and Daddy Davide

'keeping this 300-year-old recipe
alive.'

So, what is the name of this tart?
Pasticciotto.

Pasticciotto?
Did... Your dad invented it?

Actually,
my great-great-great father in 1745.

It was made by mistake.

'A mistake so delicious

'that it's put Galatina
on the Italian culinary map.'

So, shortcrust pastry?
Yes.

Crema pasticcera? Crema pasticcera.
Crema pasticcera inside.

So, the secret, what is it?
SHE CHUCKLES

It's the high temperature
that we cook the pasticciotto.

Tre venti.
320 degrees.

320 degrees?
HE SPEAKS ITALIAN

It's like a pizza oven?
Si.

Yes, yes.
320 degrees?

It goes in there - bang!
320 degrees.

When my grandma used to make...
THEY SPEAK ITALIAN

My grandmother used to make,

and we used to eat the raw pastry
all the time.

And then this is the best part
of the, erm... This is the best...

Yeah, the cream.
Sorry, I'm gonna...

Wait, you're going too fast.

Wait, I want to learn. Otherwise,
how am I gonna steal the recipe?

SHE LAUGHS
So, we got the metal case.

Si. Then you put
the shortcrust pastry in there...

DAVIDE SPEAKS ITALIAN
Crema pasticcera.

DAVIDE
AND GEORGIA LAUGH

To be the first one, is very good.
It's not bad, is it?

I made my first pasticciotto.

I'm gonna call it pasti-Gino
from now on. For me, it's fine.

So, I think,
you know what the secret is?

The secret is in the blood.
In the blood, yeah.

All this 300 years of
making the pasticciotti here, huh?

Once they're sealed, trimmed...
What's the score now?

We brush them with the egg white.

'Ten minutes in the oven
at 320 degrees Celsius

'and the job is done.

'But I'm starting to wonder if
Georgia is telling me everything.'

Georgia, don't lie to me.
No, I don't lie.

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

Don't worry, I'm not gonna copy...
No, no. ..the recipe, and then...

Actually, you need...
..sell them in my restaurant.

No, don't worry about it,
I'm not gonna do that.

Look, from the master's hands,
300 years old,

straight into my hand.

Voila.
Already you can see the fragrance

and the crumbling of the pastry,
which is fantastic.

And now the moment of the truth.

Mmm, mmm, mmm.

Well, you know what I love about it?
The simplicity.

I know... I can understand why
people can eat quite a few of these.

Wow. My first ever
pasticciotto experience.

Now that I have the recipe,

now that I have
all the secret of pasticciotto,

I'm gonna say thank you,
I'm gonna take the recipe to the UK

and I'm gonna sell
a million of those.

THEY LAUGH
A million.

I'm gonna take
another couple of this one

as I'm travelling around.

I love you! Mwah, mwah, mwah, mwah!
Ciao.

Ciao!
Ciao!

'Now that I've tasted
a piece of Salento's sweet history,

'I'm travelling east
to the Adriatic coast,

'where rocky cliffs
meet sandy shores,

'to meet a man who's going to show
me the secrets of the sea.'

How long have you been doing this
in the sea?

GIACOMO SPEAKS ITALIAN
Giacomo started at nine years old.

You pretty much...
You live on water?

So that... This is gonna make me,
er, sound stupid.

So, I asked if he's any good,
he said,

"I'm a two times Italian champion."

GINO SPEAKS ITALIAN
So we are in good hands?

No oxygen? Free?
GIACOMO SPEAKS ITALIAN

Lungs and free diving, that's it.
How far you go down?

GIACOMO SPEAKS ITALIAN

Four... quattro-zero?
40... 40 metre?

Well, how do you do it with lungs?
GINO SPEAKS ITALIAN

I... relax.
Giacomo said, "Don't worry about it.

"In a couple of minutes,
you fill your lungs, you go down,

"you catch what you need to catch
and come up again."

The way he fish is a technique
that is over 2,000 years ago.

No.
Perche?

Really, what he's trying to say,

"Well,
harpoons are not for imbeciles

"that have never been under water."

Can you believe the fact that
he makes this harpoon all in wood?

GIACOMO SPEAKS ITALIAN

Ah, si?
Si.

He's got a different harpoon for
each fish that he wants to catch.

I need a sea bass.

I'll come with you, and I'll say,
"I want that, I want that,

"I want that,"
and you choo-choo-choo-choo.

GIACOMO LAUGHS

'But before
we get some harpoon action,

'we've got
a different sort of challenge.'

Right, right, OK, right.
This was a stupid idea.

Oh!
HE CRIES LIKE A BABY

LAUGHTER
I'm stuck! Oh!

Oh.
HUMS 'THEME FROM JAWS'

No.
No, hey?

No fear.
No, no shark?

HE SPEAKS ITALIAN
No problem.

He says, "Shark, they love
blonde girls, not Italian dark men."

OK, OK.
GIACOMO CHUCKLES

Pronto, ready?
All right, let's do this, guys.

OK.

MUSIC: 'Symphony No. 4'
by Gunther Hasselmann

'Spear fishermen
can hold their breath for ages.

'I don't know how Giacomo does it.

'All these years under water,
he must have grown gills of steel.'

Oh!

It's so beautiful down there,
there's little caves.

Now, I just hope that he's
gonna get me something nice to cook.

Get it!

One, I just need one fish, not many.
Gino!

Yes! Bravo, bravo!

Welcome to Puglia!

Salento's coast is not just
about the sea,

but it's home
to some incredible secret

hidden in the soil.

So I've come down to a farm
to discover them all.

OK... tap, eurgh.

Fabio.

'Salento's red soil
is rich in minerals

'and ideal for agriculture,

'particularly for growing
delicious vegetables.

'And I'm meeting
the king of the crops,

'organic farmer Fabio.'

See, I've never seen a garden done
this way. What's with the hay?

FABIO SPEAKS ITALIAN

In the summer,
they keep the ground cool,

in the winter, warm.

And then when it disintegrates,

it's got lovely, beautiful,
nutritious value for the ground.

They use
the idea of companion planting.

Flowers, herbs, fruits, vegetable,

everything should be together.

I've been doing my fruit and veg
completely wrong

for the last ten years.

FABIO SPEAKS ITALIAN

See, Fabio said,
"Our grandparents used to do that.

"Why you didn't learn?"

Who is this,
the queen of this vegetable patch?

Aw!

Ciao!
Buongiorno!

This is your family?
Si.

Well, one sec, I can see
from the matching, er...

See, from now on,

I'm gonna start matching clothes
with my family.

GINO TRANSLATES
And you?

It's Giano.

Do you want to be a chef?
We're very cool.

Si? High five. Ah!

Senora, un piacere.

Anche per me.
It's a pleasure.

'My time at Fabio's farm
is getting sweeter and sweeter.'

Eh, Carmine, come stai?
CARMINE: Ciao, bene.

I think you've got a bee
on your belly, my friend.

Oh. Allora.

They bite?
FABIO: Si, conosce.

Oh, so he knows you?
Si.

Hey, bella.

Oh, OK.

OK, so there is a technique.

You need to finger
from underneath...

going upwards.

Wow. Come on.

This is an explosion of flavour.

Ba, buonissimo. Buonissimo.

Well done, complimenti.
Grazie.

Complimenti.
Complimenti alle api.

Actually, well done to the bees
to make the honey.

'I'm buzzing to discover
more tasty secrets

'that make Fabio's plants
so healthy.'

One thing that I've never seen
is strawberries and onions together.

FABIO SPEAKS ITALIAN

Ah, so he's using the onions
as an insect repellent

for the strawberries.

Onions on Viagra.
FABIO SPEAKS ITALIAN

So, the roots of the strawberries
helps the roots of the onions,

and this is the reason
why the onions, they get so big.

FABIO SPEAKS ITALIAN

He wants to give me a flower
as well.

THEY SPEAK ITALIAN

So now I have two onions.

One with a flower
and one for cooking.

I never knew that strawberries and
onions, they were actually lovers.

Never knew. Never knew.
You live and learn!

What other secret?
GINO TRANSLATES

So, we're getting close to,
what he's call it,

the biggest secret
of his garden here.

The queen is the potato.

Patatas Sieglinde di Galatina.

So, this is a DOP potato
called Galatina

which only grows here
in the Salento.

'These potatoes originally came
from Peru to Italy

'in the 17th century,

'and the Inca people even worshiped
a potato goddess

'to bring them a good harvest.

'In modern-day Salento,

'only a handful of farmers,
like Fabio,

'grow these special Galatina
new potatoes.'

Oh... this is the one.

And I know it's a strange thing
to say,

but it smells of potato,
which is crazy.

The ground here is full of iron
and potassium,

and this is why
this potato is so tasty.

Very sweet, very low in starch
and it looks so beautiful.

Bellissima.

I can see a beautiful potato salad
coming from this potato.

Er... look at the way I'm dressed!

I'm not gonna start
to get the potato.

Get me a nice bucket,
and let's get on with the cooking.

Fabio, bye.

'Now that I've got
the secret queen of Fabio's garden,

'I feel inspired to turn this humble
potato into a royal salad.'

Let me show you now a recipe
that I'm gonna do

with this beautiful potato
that Fabio gave me to me,

the Galatina new potato.

This potato,
they have a very delicate skin,

so the way to clean them,
slowly, slowly

and just get rid of all the dirt.

'If you can't find the Galatina
potatoes in your local supermarket,

'Charlotte potatoes
will also do the job.'

Look, I've got them...
some already boiled

because we're gonna make a salad.
Boil them until al dente,

and I keep the skin on
because the skin is nice and sweet.

So what I'm gonna do, you're just
gonna slice the potato into rings.

OK, like this. Not too thin.

A few capers, then I'm going to add
some beautiful...

green, pitted olives,
obviously from this area

because here they have
the best olives ever.

And I'm gonna put a little bit
of flat-leaf parsley.

The chives... like this.

I love chives in a salad.
It gives it a nice crunch.

I like to do the salads,

especially when I go
for a camping trip

or when I go fishing with my boys.
OK, tomatoes.

I'm just gonna cut them
into quarter...

And then, of course, I had to use...

these almighty onions.

This is gonna be super sweet.

What a beauty. Thinly slice.

I'm trying to cut it
as thinly as I can.

Whenever you season the salad,
OK, don't overdo it with salt.

And remember,
the capers are already salty.

Generous amount
of extra virgin oil.

Look at that, it's like pouring
liquid gold... on the onion.

And then... aceto di vino rosso,
red wine vinegar, go. Nice splash.

Do you remember the beautiful honey
that we tasted?

It's still got my fingerprint in it,
by the way.

I'm gonna take some of this...

..and right at the end,
I'm gonna squeeze into the salad.

Let me tell you the secret,
get the right ingredients

because when you get
the right ingredients,

80% of the job is already done.
And do very little with it, yeah.

Remember my motto, minimum effort...

..yes, you got it,
maximum satisfaction.

So, once you've got the salads,
leave it on the side,

and let's get on... with the fish.

Look at this beautiful sea bass
that Giacomo caught.

Fish is probably one of
the easiest thing to cook ever,

you just need to learn
the technique.

And do remember one thing
when you cook fish,

ten seconds is like an hour.

And you need to make sure
that you don't overcook it

because there is nothing worse
than overcooked fish.

First of all, I'm gonna add
a couple of knobs of butter.

Then in there, we're gonna pour
some extra virgin olive oil

because the oil is gonna help
the butter not to burn.

I've got plain flour,
and I fileted my sea bass.

So this spigola here
has got no bones,

and we took all the scale out.

Once you take the fish,
the side that you got the skin,

if you can fold it inwards like that

and then with a knife,
just make a very simple cut.

You want about three cuts,
no more than that.

Don't go all the way through
the flesh, yeah?

Just a little cut on the skin,
like that.

And the reason why
I done these three cut

because then when I'm gonna fry it,
it's not gonna curl.

Skin side down, straight away,
like that.

That's what you want to see.
You want to hear... the oil.

You probably want to do about
two and a half to three minutes

on one side.

Make sure it's nice and crispy,
then you turn it around.

One minute, no more than that.

See, this is exactly
what I'm looking for.

Crispy skin, beautiful and golden.

Fish is a little bit like meat.

At some point when you cook it,
if you have the chance,

just let it rest, then the meat
or the fish starts to relax,

and all the juices come out,
so it's gonna be nice and tender.

Look at that. I am super happy.
Look at this fish!

We're gonna use this pan now to make
a very, very quick Italian salsa.

It should take you about a minute,
no more than that.

I got my onions...

..tomatoes.

Look at the way I'm doing it,
just, you know, chunks, slice.

I've got a little bit of parsley,
which I'm gonna put at the end.

We're gonna start with the onions
because they take the longest.

Like that. Just make sure that
you keep jumping the onions, see,

otherwise they burn.

In there, straight away,
we're gonna go for the tomatoes...

..like this.

A thing that my mama used to do,
you cut some tomatoes in half...

and then you put into your hand,
and you just squeeze them

so all the pulp goes into the salsa,
like that, look.

This is a proper Italian way
of cooking.

Just shovel everything in a pan

and allow the ingredients
to do the job.

Squeeze a little bit of lemon.

Job done, guys.
Bello, bello, bello.

Now, in here,

we're gonna put on one side
this beautiful potato salad.

If you've got
some nice, crunchy bread

that you can do
a bit of dunky, dunky.

And then... simply...

..you lay your beautiful fish
on top...

..just like that.

Now, the question
you should ask yourself is this,

if I can do this
in the middle of nowhere

on a table with a frying pan,

there is no excuses why you couldn't
do this beautiful sea bass

and my potato salad at home.

'But there are some things
you just can't do at home.

'After a hard day cooking
in the sun, it's hard to resist.'

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