1 00:00:07,070 --> 00:00:08,470 It's a great boat. 2 00:00:13,513 --> 00:00:14,913 We are in the fifth century. 3 00:00:15,289 --> 00:00:17,599 You are an urban planner conceptualizing an idea. 4 00:00:18,900 --> 00:00:20,823 A city on the sea, you say. 5 00:00:20,925 --> 00:00:22,592 Built on stilts. 6 00:00:22,694 --> 00:00:24,460 Canals instead of streets. 7 00:00:25,204 --> 00:00:27,096 You can only get there by boat. 8 00:00:28,038 --> 00:00:30,671 And, incredibly, it was built. 9 00:00:31,133 --> 00:00:32,767 For a millennium or two, 10 00:00:32,869 --> 00:00:36,256 Venice becomes the center of the world trade empire. 11 00:00:36,358 --> 00:00:38,941 Silk, condiments, ideas 12 00:00:39,043 --> 00:00:41,043 and money. Enough of that. 13 00:00:42,345 --> 00:00:45,346 The Venetians lived between land and water. 14 00:00:45,448 --> 00:00:47,047 This shaped their nature, 15 00:00:47,149 --> 00:00:49,965 salty, wise and resourceful. 16 00:00:50,398 --> 00:00:53,055 I had never seen someone do this. 17 00:00:54,679 --> 00:00:57,216 I'm Stanley Tucci. I'm Italian from my father and mother, 18 00:00:57,218 --> 00:01:00,075 and I'm traveling through Italy to discover how food 19 00:01:00,076 --> 00:01:02,429 in each of the 20 regions of this country 20 00:01:02,541 --> 00:01:05,401 it's so unique as its people and its past. 21 00:01:05,469 --> 00:01:06,869 Can I? Thanks. 22 00:01:07,195 --> 00:01:09,068 - How are you? Well. - Good. 23 00:01:09,171 --> 00:01:10,640 Surrounded by wetlands 24 00:01:11,641 --> 00:01:13,642 these people They are hunters... 25 00:01:13,744 --> 00:01:15,144 You are a great shooter. 26 00:01:15,246 --> 00:01:16,646 And collectors. 27 00:01:16,747 --> 00:01:18,147 It's perfectly balanced. 28 00:01:20,316 --> 00:01:22,952 The sea brought the outside world to the Venetians 29 00:01:23,054 --> 00:01:24,820 and satisfied their appetite. 30 00:01:25,688 --> 00:01:28,758 So many different cultures directly into a bowl. 31 00:01:29,759 --> 00:01:31,659 LaisRosas / Henderson Helo / Vegafloyd 32 00:01:31,661 --> 00:01:33,694 Sossa / Noirgof Amand@ / Muga 33 00:01:33,696 --> 00:01:35,663 Review: Mrs. Bennet 34 00:01:35,665 --> 00:01:38,434 S02E01 | Venice 35 00:01:43,579 --> 00:01:45,991 Venice is the capital from the Veneto region. 36 00:01:46,093 --> 00:01:48,878 It's flat, rich and moist. 37 00:01:48,980 --> 00:01:51,219 Protected in the west through the Dolomites 38 00:01:51,321 --> 00:01:54,170 and in the east, warmed by the Adriatic Sea. 39 00:01:56,019 --> 00:01:59,569 117 islands are in this salty bay. 40 00:01:59,671 --> 00:02:02,453 The Lagoon. Venice is the biggest. 41 00:02:02,555 --> 00:02:04,176 No food it is grown here. 42 00:02:04,278 --> 00:02:06,028 Everything comes from abroad. 43 00:02:07,096 --> 00:02:09,011 LAGOON STYLE FAST FOOD 44 00:02:09,113 --> 00:02:11,179 I want to eat what do venetians eat 45 00:02:11,281 --> 00:02:13,380 and I want to go places where they eat. 46 00:02:13,936 --> 00:02:16,103 A friend from here Said I can do this 47 00:02:16,205 --> 00:02:18,210 two minutes from the Rialto Bridge. 48 00:02:18,312 --> 00:02:19,712 Let's go. 49 00:02:20,280 --> 00:02:23,165 My destination is a wine bar open for breakfast. 50 00:02:24,447 --> 00:02:27,813 Okay, north first, by Riva del Vin, 51 00:02:27,915 --> 00:02:29,816 which was once full of wine deposits, 52 00:02:29,818 --> 00:02:31,554 something essential for the Venetians. 53 00:02:32,555 --> 00:02:35,324 Turn right and you will be in a maze of alleys. 54 00:02:37,545 --> 00:02:39,155 It would be easy to get lost 55 00:02:39,257 --> 00:02:42,106 but Rialto area is the district from the fish market. 56 00:02:42,208 --> 00:02:44,122 You just need to follow your nose. 57 00:02:46,912 --> 00:02:50,247 I could be hallucinating, but would my mouth be watering? 58 00:02:56,157 --> 00:02:57,557 Buongiorno. 59 00:02:58,344 --> 00:02:59,744 I found it. 60 00:03:01,339 --> 00:03:03,475 It took me two hours and 45 minutes. 61 00:03:07,923 --> 00:03:09,968 - How are you? - I am well. 62 00:03:10,426 --> 00:03:13,453 - Do you like Venice? - Yes, it's beautiful. 63 00:03:14,263 --> 00:03:16,966 - Is there anything you don't like? - No, I eat everything. 64 00:03:17,068 --> 00:03:19,769 Do you eat everything? Excellent. These are the best customers. 65 00:03:20,770 --> 00:03:24,338 All' Arco is a Bacaro, a neighborhood alcoholic bar. 66 00:03:24,440 --> 00:03:26,609 This is commanded by Mateo Pinto 67 00:03:26,943 --> 00:03:28,440 and has been in the family forever. 68 00:03:28,542 --> 00:03:30,680 I want you to prove one thing. 69 00:03:31,447 --> 00:03:32,982 And these are the Cicchetti, 70 00:03:33,084 --> 00:03:34,921 a traditional Venetian aperitif. 71 00:03:36,352 --> 00:03:39,286 - It's pork fat, right? - Yes, it's cured lardo. 72 00:03:39,388 --> 00:03:41,190 - Red or white wine? - White. 73 00:03:41,292 --> 00:03:42,847 It's only 8:30am, 74 00:03:42,949 --> 00:03:45,515 but a Venetian breakfast It is eaten standing up, 75 00:03:45,961 --> 00:03:49,999 accompanied by a glass of wine called Ombra or "shadow". 76 00:03:51,901 --> 00:03:54,503 These are ours sea cicadas, 77 00:03:55,204 --> 00:03:57,804 and they are served in a way a little different. Raw. 78 00:03:59,709 --> 00:04:02,447 This is fast food Lagoon style. 79 00:04:02,549 --> 00:04:05,224 And the word "Cicchetti" means "a nothing". 80 00:04:05,326 --> 00:04:07,601 Very ironic, because there's something about it. 81 00:04:08,817 --> 00:04:10,485 This is a little of miso? 82 00:04:10,587 --> 00:04:11,987 It's mayonnaise miso. 83 00:04:13,522 --> 00:04:15,157 Cooked by us, of course. 84 00:04:17,493 --> 00:04:18,893 My God. 85 00:04:18,995 --> 00:04:20,496 And here is your Cicchetti. 86 00:04:20,996 --> 00:04:23,499 I'm going over there to be able to see. 87 00:04:24,500 --> 00:04:26,000 Look at this. 88 00:04:27,009 --> 00:04:28,409 Let's go. 89 00:04:38,748 --> 00:04:40,850 This is wonderful. My God! 90 00:04:41,308 --> 00:04:42,717 That is great. 91 00:04:43,219 --> 00:04:45,588 The combination of flavors it's incredible. 92 00:04:45,690 --> 00:04:48,972 There's orange, truffle, dill and radish. 93 00:04:49,348 --> 00:04:51,193 - There's... - Stracciatella. 94 00:04:51,295 --> 00:04:53,347 Stracciatella, which is cheese. 95 00:04:54,554 --> 00:04:57,878 And you have that great combination 96 00:04:57,980 --> 00:04:59,949 between a scampi and a crayfish. 97 00:05:05,617 --> 00:05:07,117 Sorry, It's not very attractive. 98 00:05:08,326 --> 00:05:10,539 - Does it taste good? - Excellent. 99 00:05:10,641 --> 00:05:12,899 - Mission accomplished. - That's incredible. 100 00:05:13,331 --> 00:05:16,510 There is a rule here: if it is not difficult to eat, 101 00:05:16,612 --> 00:05:18,012 we were not happy. 102 00:05:20,519 --> 00:05:22,792 The Venetians invented Cicchetti. 103 00:05:22,894 --> 00:05:25,549 Perhaps because the merchants they could eat standing up. 104 00:05:25,651 --> 00:05:27,372 And negotiate over wine. 105 00:05:27,474 --> 00:05:29,432 If we are going to talk Michelin star... 106 00:05:29,434 --> 00:05:31,667 He should have a Michelin star. 107 00:05:31,769 --> 00:05:34,236 Nobody ever told me that. 108 00:05:37,489 --> 00:05:38,889 There's a local saying: 109 00:05:38,991 --> 00:05:42,309 If you want the best place to eat, ask a gondolier. 110 00:05:42,411 --> 00:05:44,572 Fortunately, there are around 400 of them. 111 00:05:44,938 --> 00:05:46,348 This is Tobias Patios. 112 00:05:48,918 --> 00:05:51,908 He invited me for lunch at a popular place 113 00:05:51,910 --> 00:05:53,654 leaving the Gran Canal. 114 00:05:53,756 --> 00:05:55,723 Ai 4 Feri Storti. 115 00:05:55,825 --> 00:05:57,783 "It's Cicchetti's paradise", he said. 116 00:05:57,885 --> 00:05:59,985 Despite the space of gondolas be limited. 117 00:06:00,552 --> 00:06:01,952 So... 118 00:06:02,199 --> 00:06:03,612 - Cheers! - Health! 119 00:06:03,714 --> 00:06:05,120 My God. 120 00:06:09,805 --> 00:06:11,874 - How about that? - Do you eat this every day? 121 00:06:12,560 --> 00:06:14,192 More or less. 122 00:06:15,158 --> 00:06:17,711 - What is that? - Dried tomatoes. 123 00:06:17,813 --> 00:06:21,150 - What is that? - Mortadella, breadcrumbs, 124 00:06:21,792 --> 00:06:24,553 potato, parsley, garlic 125 00:06:25,213 --> 00:06:26,622 a little bit of ginger 126 00:06:26,724 --> 00:06:28,818 - And that? - Cured ham. 127 00:06:28,920 --> 00:06:30,494 And what's inside? 128 00:06:30,894 --> 00:06:32,294 Surprise. 129 00:06:33,803 --> 00:06:35,203 I'll try it. 130 00:06:38,998 --> 00:06:42,148 Mushroom. Mushroom and mozzarella filling. 131 00:06:42,250 --> 00:06:44,240 - Very good. - Thanks. 132 00:06:46,021 --> 00:06:49,947 So, gondoliers eat Cicchetti 133 00:06:50,409 --> 00:06:53,349 - during the day. Keep you... - In shape. 134 00:06:54,316 --> 00:06:55,716 Rounded shape. 135 00:06:57,338 --> 00:06:59,526 - What's the name of that? - Sarde in saor. 136 00:07:00,078 --> 00:07:04,526 It's one of the Cicchetti most typical of Venice. 137 00:07:05,077 --> 00:07:08,061 It comes from our ancestors. 138 00:07:08,163 --> 00:07:09,563 They used it 139 00:07:09,854 --> 00:07:13,150 like food when they went fishing in the lagoon 140 00:07:13,252 --> 00:07:15,437 and they stayed 10, 15 days before they return. 141 00:07:15,439 --> 00:07:16,839 - Serious? - Yes. 142 00:07:16,841 --> 00:07:18,507 They stay in the vinegar, 143 00:07:18,609 --> 00:07:20,884 and this is how they are preserved. 144 00:07:20,986 --> 00:07:23,689 And they didn't have a refrigerator. A traditional dish. 145 00:07:23,791 --> 00:07:25,581 And I really loved it. 146 00:07:26,422 --> 00:07:28,966 This simple dish is a Venetian classic. 147 00:07:29,068 --> 00:07:31,594 Another is Baccalà Mantecato. 148 00:07:31,983 --> 00:07:33,523 The king of the Cicchetti. 149 00:07:33,625 --> 00:07:37,126 It's made from a different fish from a distant icy ocean. 150 00:07:38,101 --> 00:07:40,711 Preserved by breezes on the Norwegian coast, 151 00:07:40,813 --> 00:07:43,427 these codfish are destined for Venice. 152 00:07:43,529 --> 00:07:45,686 Trade began in 1432 153 00:07:45,688 --> 00:07:47,768 when a trader shipwrecked Venetian 154 00:07:47,870 --> 00:07:49,822 went home with dried fish as a gift 155 00:07:50,139 --> 00:07:51,807 and instructions of what to do with it. 156 00:07:56,131 --> 00:07:57,711 I'll try it... 157 00:07:57,813 --> 00:07:59,882 the Baccalà Mantecato. 158 00:08:00,971 --> 00:08:03,707 The fish is beaten with a little of sunflower oil. 159 00:08:03,809 --> 00:08:06,422 Its creaminess comes from gelatin of the cod itself. 160 00:08:07,133 --> 00:08:09,058 It's available throughout the city. 161 00:08:09,658 --> 00:08:12,526 A dish that is for Venice what pizza is to Naples. 162 00:08:12,628 --> 00:08:14,663 Wonderful. If you come to Venice, 163 00:08:14,765 --> 00:08:17,617 you can eat like this all day. 164 00:08:17,711 --> 00:08:19,341 No need go to a restaurant. 165 00:08:19,443 --> 00:08:20,843 You must go to restaurants. 166 00:08:21,382 --> 00:08:23,148 But if you don't want to, can do this. 167 00:08:25,202 --> 00:08:27,108 You have my permission. 168 00:08:28,232 --> 00:08:29,632 I have something stuck in my mouth. 169 00:08:38,210 --> 00:08:40,956 At first light of day, Venice is up and working. 170 00:08:41,496 --> 00:08:44,164 Around 50 thousand people live in the city 171 00:08:44,266 --> 00:08:46,362 and everyone They want to eat something fresh. 172 00:08:46,464 --> 00:08:48,462 Some things come from afar. 173 00:08:48,564 --> 00:08:52,034 But a large part comes from Lagoa. It's their pantry. 174 00:08:52,036 --> 00:08:54,803 KITCHEN PAINT 175 00:08:58,643 --> 00:09:01,643 I'm going to meet my old friend, Chef Johnny Scappi. 176 00:09:02,279 --> 00:09:03,679 Johnny! 177 00:09:03,781 --> 00:09:05,181 My God! 178 00:09:05,554 --> 00:09:07,329 - All good? - Yes and you? 179 00:09:07,431 --> 00:09:09,318 Let's go. Let's go to the boat. 180 00:09:09,885 --> 00:09:12,721 We have known each other for many years when he was a consultant 181 00:09:12,723 --> 00:09:14,556 in a film I made, "Big Night." 182 00:09:15,049 --> 00:09:16,458 Ciao. Buongiorno. 183 00:09:16,560 --> 00:09:17,960 Do I deliver this to you? 184 00:09:18,695 --> 00:09:20,095 Very good. Thank you. 185 00:09:20,197 --> 00:09:21,964 Right. Let's go. 186 00:09:22,066 --> 00:09:23,853 Born and raised in Veneto, 187 00:09:23,955 --> 00:09:27,014 Johnny will cook a Venetian classic with me. 188 00:09:27,116 --> 00:09:29,313 Risotto al Nero di Seppia. 189 00:09:29,715 --> 00:09:31,377 Now, for the Risotto... 190 00:09:31,760 --> 00:09:33,693 - Yes... - Don't you mind getting dirty? 191 00:09:33,795 --> 00:09:35,195 No, I think it's great. 192 00:09:35,739 --> 00:09:39,328 The ingredients are across the Grand Canal. 193 00:09:39,990 --> 00:09:42,470 I still don't know how they keep these houses standing. 194 00:09:42,572 --> 00:09:44,796 I don't understand. I literally don't understand. 195 00:09:44,798 --> 00:09:48,190 - I read it and I still don't understand it. - No. Insane. 196 00:09:48,731 --> 00:09:50,426 Ciao. Arrivederci. Thank you. 197 00:09:53,073 --> 00:09:54,705 Have you ever been to this market? 198 00:09:55,062 --> 00:09:57,266 Yes. Very old market. 199 00:09:57,935 --> 00:09:59,335 That's an understatement. 200 00:09:59,435 --> 00:10:02,604 The Rialto Fish Market has existed for a millennium. 201 00:10:04,306 --> 00:10:07,943 Here you buy together with housewives and chefs 202 00:10:08,677 --> 00:10:10,112 My God. Look at this! 203 00:10:10,612 --> 00:10:12,012 It's still alive. 204 00:10:12,114 --> 00:10:14,650 The name is Ghiozzi, you can make Risotto with it. 205 00:10:17,386 --> 00:10:20,565 - What is that? - It's like a small shrimp. 206 00:10:20,956 --> 00:10:22,799 It's so small that cannot be cleaned. 207 00:10:22,801 --> 00:10:25,592 No need to clean. You have to eat it whole. 208 00:10:25,694 --> 00:10:27,094 Okay, so... 209 00:10:27,096 --> 00:10:28,929 - That's cuttlefish. - Cuttlefish. 210 00:10:29,031 --> 00:10:30,431 That's why we're here. 211 00:10:30,533 --> 00:10:33,836 Cuttlefish is a cousin of squid and octopus. 212 00:10:33,937 --> 00:10:35,536 - That's squid. - Lula... 213 00:10:35,638 --> 00:10:37,763 Which also has paint. 214 00:10:37,865 --> 00:10:39,848 He has. Some people confuse 215 00:10:39,950 --> 00:10:42,478 Risotto Nero di Seppia of squid 216 00:10:42,480 --> 00:10:44,591 because they can't find the shock, but... 217 00:10:45,087 --> 00:10:46,487 a Venetian would say 218 00:10:46,908 --> 00:10:49,337 that you need to use cuttlefish. 219 00:10:49,705 --> 00:10:52,231 Sepia is cuttlefish in Italian, 220 00:10:52,333 --> 00:10:54,323 and your paint is the key ingredient. 221 00:10:54,425 --> 00:10:56,993 - I have a question. - Of course. 222 00:10:57,595 --> 00:10:59,328 For the Risotto Nero... 223 00:10:59,430 --> 00:11:01,997 Big or small cuttlefish? 224 00:11:02,504 --> 00:11:05,487 Small is better, like you said, 225 00:11:05,832 --> 00:11:08,003 because it's softer. 226 00:11:08,105 --> 00:11:09,771 So let's take the little ones. 227 00:11:09,873 --> 00:11:11,637 That's the ink bag. 228 00:11:13,145 --> 00:11:16,538 First, you must extract the ink bag, without breaking it. 229 00:11:18,447 --> 00:11:20,847 It's easy if you come of a generation of fishmongers. 230 00:11:21,750 --> 00:11:23,150 It seems... 231 00:11:23,352 --> 00:11:24,752 a pearl. 232 00:11:24,855 --> 00:11:27,918 The precious ink is used to dye the risotto black. 233 00:11:28,020 --> 00:11:31,179 It makes the dish so theatrical as Venice itself. 234 00:11:36,106 --> 00:11:37,966 You can do a black mustache. 235 00:11:38,068 --> 00:11:41,703 For two people, we are buying ten cuttlefish. 236 00:11:41,805 --> 00:11:43,805 Then let's go to my hotel to cook. 237 00:11:44,706 --> 00:11:46,889 But the problem I want to buy everything. 238 00:11:46,991 --> 00:11:48,391 I want to buy everything. 239 00:11:48,865 --> 00:11:50,712 But I can't, I'm in a hotel. 240 00:11:50,814 --> 00:11:52,414 That's a good idea. 241 00:11:53,141 --> 00:11:55,651 This fabulous dish takes us back to Venice 242 00:11:55,954 --> 00:11:58,927 because there are a lot of cuttlefish in Lagoa. 243 00:11:59,352 --> 00:12:03,110 Also because all the fish is used and despite the wealth, 244 00:12:03,212 --> 00:12:05,274 the Venetians are economical people. 245 00:12:05,635 --> 00:12:08,564 We didn't stay together in a kitchen for 20 years. 246 00:12:09,132 --> 00:12:10,739 Do we cook at my house? 247 00:12:10,841 --> 00:12:13,101 I think so. With your mother, your father. 248 00:12:13,203 --> 00:12:16,104 His mother was the boss. She was very critical. 249 00:12:18,719 --> 00:12:22,209 The Choco Risotto It's a three-step process. 250 00:12:22,311 --> 00:12:24,010 One of them is very messy. 251 00:12:24,112 --> 00:12:25,812 Very kindly. 252 00:12:25,814 --> 00:12:27,749 You don't want to pierce the bag. Look. 253 00:12:27,751 --> 00:12:29,151 Where's the bag? 254 00:12:29,253 --> 00:12:32,487 If you try it at home, be prepared to repaint later. 255 00:12:32,589 --> 00:12:35,655 - Shit! Bored! - You just got stuck. 256 00:12:35,757 --> 00:12:39,329 If we knew what we were doing, it would work. 257 00:12:39,431 --> 00:12:40,838 Now squeeze. 258 00:12:42,686 --> 00:12:46,234 With the cuttlefish, we buy heads of fish, tail, and other parts 259 00:12:46,236 --> 00:12:48,537 to make the broth which we will use in the rice. 260 00:12:49,457 --> 00:12:51,304 These pieces Aren't they too big? 261 00:12:51,406 --> 00:12:52,806 They will cook. 262 00:12:52,908 --> 00:12:56,414 Let's break the fiber and it will be super, super soft. 263 00:12:59,135 --> 00:13:00,816 - White wine? - Go ahead. 264 00:13:02,052 --> 00:13:03,452 It is good. 265 00:13:03,554 --> 00:13:06,328 Now we can put a little tomato puree. 266 00:13:06,430 --> 00:13:08,991 Not a lot. Remember, It's all about the black ink. 267 00:13:11,753 --> 00:13:13,281 - We add the broth. - Right. 268 00:13:13,829 --> 00:13:16,362 You can cover it until it stays beautiful and soft. 269 00:13:16,464 --> 00:13:17,864 It's the first step. 270 00:13:17,966 --> 00:13:21,023 With the cuttlefish becoming soft, Now it's time for rice. 271 00:13:21,738 --> 00:13:23,138 So with the onion. 272 00:13:23,240 --> 00:13:25,307 Let me see... It's warm enough. 273 00:13:26,055 --> 00:13:29,745 You must ensure that the rice be coated with fat. 274 00:13:29,847 --> 00:13:32,640 Arbório is the famous risotto rice, 275 00:13:32,742 --> 00:13:34,750 but Johnny chose something richer. 276 00:13:34,852 --> 00:13:36,648 It's turning white in the center. 277 00:13:36,750 --> 00:13:39,052 - And that's how it should be. - Yes. 278 00:13:39,154 --> 00:13:41,056 This rice is Carnaroli. 279 00:13:41,158 --> 00:13:43,411 Now I start to put my broth. 280 00:13:45,694 --> 00:13:47,454 So here it is. 281 00:13:47,892 --> 00:13:50,605 Final phase. Place the fish on the rice. 282 00:13:50,707 --> 00:13:52,987 - Is it to put everything in? - Yes. 283 00:13:53,089 --> 00:13:55,290 The more paint, the blacker the rice. 284 00:13:55,784 --> 00:13:59,072 See the mushy stuff at the bottom? He's very concentrated. 285 00:13:59,174 --> 00:14:01,571 Since we have punctured some, there is little ink, 286 00:14:01,677 --> 00:14:04,180 and the result It's a beautiful grayish beige. 287 00:14:04,780 --> 00:14:07,058 This as you can see, we call it "all'wave". 288 00:14:07,160 --> 00:14:09,184 We created a big wave. 289 00:14:12,354 --> 00:14:13,754 And then, the cheese. 290 00:14:14,523 --> 00:14:15,923 Parmesan. 291 00:14:16,358 --> 00:14:19,094 - Right in the center. - That looks really good. 292 00:14:26,635 --> 00:14:28,424 - And the rice... - Perfect. 293 00:14:29,086 --> 00:14:31,373 Neither hard nor soft. 294 00:14:31,475 --> 00:14:34,515 And in the end you feel the taste of cuttlefish, right? 295 00:14:34,617 --> 00:14:36,017 Yes, I really do. 296 00:14:36,712 --> 00:14:40,282 It's delicious. The rice is perfectly cooked. 297 00:14:40,382 --> 00:14:42,588 So this it is a quintessence. 298 00:14:42,951 --> 00:14:44,586 It's a food classic shutter. 299 00:14:44,688 --> 00:14:46,806 - I'm happy to see you. - Another hug? 300 00:14:46,908 --> 00:14:48,803 - Yes of course. - Thanks. 301 00:14:50,318 --> 00:14:53,134 Risotto al Nero di Seppia It's so good, 302 00:14:53,238 --> 00:14:56,304 that your invention is claimed by neighboring countries. 303 00:14:56,699 --> 00:14:59,479 We don't know for sure, but in the Venetian cookbook 304 00:14:59,581 --> 00:15:02,019 the paint has already dried a long time ago. 305 00:15:12,699 --> 00:15:16,012 In autumn, the soft light in Piazza San Marco 306 00:15:16,014 --> 00:15:19,049 makes it easier to go back more than 1,000 years ago 307 00:15:19,354 --> 00:15:21,432 at the beginning of the Venetian Republic. 308 00:15:21,534 --> 00:15:23,614 It was ruled by the Doge, 309 00:15:23,716 --> 00:15:25,761 a type of elected chief in the city. 310 00:15:26,787 --> 00:15:29,364 At that time, favorite autumn delicacy 311 00:15:29,466 --> 00:15:32,799 food by Doge and its commons, was the duck. 312 00:15:32,901 --> 00:15:34,701 Today, eaten with pasta, 313 00:15:34,803 --> 00:15:36,838 still a hot treat in the cold months, 314 00:15:36,940 --> 00:15:40,041 when Venetians they hunt birds for the pot. 315 00:15:40,973 --> 00:15:43,344 To find out more about this habit, 316 00:15:43,446 --> 00:15:44,846 I came to Harry's bar. 317 00:15:45,947 --> 00:15:47,347 Thank you. 318 00:15:47,449 --> 00:15:49,006 The favorite by Ernest Hemingway. 319 00:15:49,107 --> 00:15:51,019 Writer, drinker and duck hunter. 320 00:15:51,685 --> 00:15:53,725 The house martini bears his name. 321 00:15:54,716 --> 00:15:56,116 Very good. 322 00:15:57,991 --> 00:15:59,590 - Stanley, how are you? - Ciao. 323 00:15:59,592 --> 00:16:00,992 - Good to see you. - Likewise. 324 00:16:00,994 --> 00:16:02,757 - Great to see you. - Thanks for coming. 325 00:16:02,859 --> 00:16:06,268 - I'm glad you're in Venice. - Do you want water? Martini? 326 00:16:06,370 --> 00:16:09,271 Maybe water, a martini and a coffee too. 327 00:16:10,939 --> 00:16:12,605 Andrea di Robilant 328 00:16:12,707 --> 00:16:16,211 is a local historian fond of ducks and game. 329 00:16:16,311 --> 00:16:18,053 It was a great tradition 330 00:16:18,380 --> 00:16:19,860 of Doge, 331 00:16:20,116 --> 00:16:22,670 the authority of the time here in Venice, 332 00:16:23,045 --> 00:16:25,253 donate five ducks 333 00:16:25,355 --> 00:16:29,454 for each member of the city's legislature. 334 00:16:29,556 --> 00:16:32,624 But there was around a thousand legislators. 335 00:16:32,726 --> 00:16:34,664 What did it mean 5 thousand ducks. 336 00:16:34,894 --> 00:16:36,294 Five thousand ducks? 337 00:16:36,396 --> 00:16:38,464 Five thousand ducks before Christmas. 338 00:16:38,564 --> 00:16:40,834 So, imagine the rush. 339 00:16:41,350 --> 00:16:43,944 There were special boats from the government 340 00:16:44,366 --> 00:16:46,144 that went out through the Lagoa 341 00:16:46,246 --> 00:16:48,514 kill these ducks so 342 00:16:48,616 --> 00:16:51,114 ensure there was a stock big enough. 343 00:16:52,651 --> 00:16:54,741 There are beautiful paintings 344 00:16:55,147 --> 00:16:57,028 of Venetian artists 345 00:16:57,030 --> 00:16:59,053 portraying these scenes in the Lagoon. 346 00:16:59,154 --> 00:17:02,029 They served the ducks in various preparations. 347 00:17:02,732 --> 00:17:06,452 You know, there was duck fricassee, boiled, roasted duck. 348 00:17:06,554 --> 00:17:08,164 All kinds of quacks. 349 00:17:10,334 --> 00:17:11,834 My God! 350 00:17:13,272 --> 00:17:15,560 To get to the location of Doge's hunting 351 00:17:15,662 --> 00:17:17,944 you need to travel 30km west of town 352 00:17:18,046 --> 00:17:19,546 as far as ducks fly. 353 00:17:21,715 --> 00:17:25,044 It's a difficult environment to describe as dry land. 354 00:17:25,501 --> 00:17:27,615 The proportion of solid and liquid changes, 355 00:17:27,717 --> 00:17:29,984 and it becomes a vast swamp. 356 00:17:30,524 --> 00:17:33,954 LET THEM EAT DUCKS 357 00:17:37,503 --> 00:17:39,103 I'm frozen. 358 00:17:40,004 --> 00:17:43,564 Right. For this hunt, you wake up before the ducks. 359 00:17:43,909 --> 00:17:45,646 And they wake up before the sun rises. 360 00:17:47,689 --> 00:17:50,917 I wish I had brought those gloves. 361 00:17:51,431 --> 00:17:53,914 - Your first time? - Yes, first. 362 00:17:54,014 --> 00:17:56,538 The important thing is you take care of the coffee. 363 00:17:57,332 --> 00:17:59,468 - I'll take care of the rest, okay? - Right. 364 00:18:02,002 --> 00:18:05,254 I didn't know we would find a pond full of ducks. 365 00:18:05,355 --> 00:18:07,090 They are wooden decoys 366 00:18:07,192 --> 00:18:09,867 to encourage mallards to appear. 367 00:18:09,969 --> 00:18:11,681 Did we find them here? All good. 368 00:18:12,189 --> 00:18:15,180 The host, Oliver Martini, a suitable name, 369 00:18:15,282 --> 00:18:17,441 he is a great businessman during the day. 370 00:18:17,543 --> 00:18:19,564 In the past, could be Doge. 371 00:18:20,410 --> 00:18:23,072 Now autumn is important 372 00:18:23,174 --> 00:18:25,314 because lots of ducks arrive from the north, 373 00:18:25,847 --> 00:18:28,887 and they stay here until March. 374 00:18:29,464 --> 00:18:31,284 - There are thousands. - Yeah. 375 00:18:31,386 --> 00:18:34,519 Let's try to get some or we won't eat. 376 00:18:36,526 --> 00:18:38,942 Most ducks they are mallards. 377 00:18:41,454 --> 00:18:45,364 So numerous, they don't run risk of extinction. 378 00:18:45,864 --> 00:18:49,364 Of course, these ducks here are taking too much risk. 379 00:18:49,964 --> 00:18:51,364 The dog will find him. 380 00:18:52,690 --> 00:18:54,304 It's not just for sport. 381 00:18:54,406 --> 00:18:57,156 Every duck hunted here go to the table. 382 00:19:00,914 --> 00:19:02,684 How many did you catch? 383 00:19:02,786 --> 00:19:04,893 - Eight, ten? - Fifteen. 384 00:19:04,995 --> 00:19:06,815 Fifteen? Jesus! 385 00:19:07,754 --> 00:19:09,154 It's a good lunch. 386 00:19:12,897 --> 00:19:15,040 The Doge's men hunted in a time 387 00:19:15,042 --> 00:19:17,350 before conservation be important. 388 00:19:17,806 --> 00:19:21,089 Oliver understands his role as environmental regulation 389 00:19:21,417 --> 00:19:22,917 and animal husbandry. 390 00:19:23,343 --> 00:19:25,132 We have in Veneto 391 00:19:25,234 --> 00:19:27,834 around 500 thousand ducks. 392 00:19:27,934 --> 00:19:30,110 population is growing too much. 393 00:19:30,214 --> 00:19:32,104 - In the last few? - Ten, fifteen years. 394 00:19:32,211 --> 00:19:35,514 Ten times more than ten years ago. 395 00:19:36,938 --> 00:19:39,636 So here, the work of conserving 396 00:19:39,738 --> 00:19:42,684 and improve the environment It's just what we do. 397 00:19:47,738 --> 00:19:50,624 - What did you think of the experience? - It's fantastic. 398 00:19:51,355 --> 00:19:53,545 How to say magic in Italian? 399 00:19:55,268 --> 00:19:57,031 - Is that how you say it? - Magical. 400 00:19:57,683 --> 00:19:59,083 Unbelievable. 401 00:20:04,089 --> 00:20:07,104 On the other side of the Lagoon is the island of Torcello 402 00:20:07,636 --> 00:20:09,814 famous as the local where he lived 403 00:20:09,816 --> 00:20:11,216 the builders of Venice. 404 00:20:12,214 --> 00:20:13,614 Thank you. 405 00:20:14,284 --> 00:20:16,883 I came to the restaurant Villa Seicento, 406 00:20:16,984 --> 00:20:18,951 where chef Nicola Codolo, 407 00:20:19,052 --> 00:20:21,294 comes from a family of duck hunters. 408 00:20:21,394 --> 00:20:23,580 Third generation of duck connoisseur, 409 00:20:23,665 --> 00:20:26,391 he cooks his version of a Venetian classic, 410 00:20:26,492 --> 00:20:29,502 Sugo d'Anatra or Duck Ragu. 411 00:20:29,604 --> 00:20:31,004 The elements are simple. 412 00:20:31,527 --> 00:20:34,424 Onion, carrot, celery, thyme and bay leaf 413 00:20:34,526 --> 00:20:36,074 sautéed in olive oil. 414 00:20:37,340 --> 00:20:40,519 A broth made with bones is added. 415 00:20:41,144 --> 00:20:44,779 The duck is golden with broth and white wine. 416 00:20:44,881 --> 00:20:48,154 Then it is cooked slowly because game has tough meat. 417 00:20:50,325 --> 00:20:52,458 The aroma of Sugo d'Anatra 418 00:20:52,559 --> 00:20:54,994 attracted Andrea on the other side of the Lagoon. 419 00:20:55,484 --> 00:20:59,564 Have no idea how I'm tired of hunting. 420 00:20:59,666 --> 00:21:03,122 I want to know. I hope not went with that outfit. 421 00:21:03,124 --> 00:21:06,004 No, I didn't go. I was wearing the right clothes. 422 00:21:06,515 --> 00:21:08,610 But that landscape. I had no idea 423 00:21:08,612 --> 00:21:12,274 that landscape existed outside of Venice. I hadn't seen it. 424 00:21:12,376 --> 00:21:15,288 From the beginning of the history of Venice, 425 00:21:15,390 --> 00:21:17,006 men shoot ducks. 426 00:21:17,108 --> 00:21:18,582 That's why there are so many recipes. 427 00:21:18,684 --> 00:21:20,084 Yes yes. 428 00:21:22,106 --> 00:21:25,522 This dish has references from the times of the Doges. 429 00:21:25,624 --> 00:21:29,092 Old recipes brought nutmeg, cinnamon and saffron. 430 00:21:29,194 --> 00:21:31,864 Today, Chef Codolo plays with tradition 431 00:21:31,966 --> 00:21:34,964 changing the bigoli pasta by gnocchi. 432 00:21:37,643 --> 00:21:39,103 - Look - Well... 433 00:21:39,205 --> 00:21:41,598 The result of your hunt. More or less. 434 00:21:42,634 --> 00:21:44,304 - Enjoy. - Enjoy. 435 00:21:46,932 --> 00:21:48,814 - It is good. - I would eat that. 436 00:21:48,916 --> 00:21:50,444 It's very good. 437 00:21:50,544 --> 00:21:52,040 The duck is very tender. 438 00:21:52,144 --> 00:21:53,744 Kind of sweet. 439 00:21:54,402 --> 00:21:55,892 It must be the carrots. 440 00:21:55,993 --> 00:21:57,393 The carrots? 441 00:21:59,508 --> 00:22:01,152 The gnocchi went well together. 442 00:22:02,754 --> 00:22:04,410 It has a very rich flavor. 443 00:22:04,790 --> 00:22:06,424 - You don't need much. - Right. 444 00:22:06,526 --> 00:22:09,848 So the whole experience in the lake, you know, 445 00:22:10,559 --> 00:22:12,597 wake up early and nature, 446 00:22:12,699 --> 00:22:14,371 all of this is captured here. 447 00:22:15,996 --> 00:22:18,674 The Venetians have always had a diet rich in fish, 448 00:22:18,775 --> 00:22:20,178 but when autumn comes, 449 00:22:20,180 --> 00:22:22,301 friends in the marshes of Veneto 450 00:22:22,744 --> 00:22:25,614 provide alternative protein. Duck for a King. 451 00:22:25,933 --> 00:22:27,433 Or at least for a Doge. 452 00:22:36,170 --> 00:22:37,749 At the heart of your success, 453 00:22:37,850 --> 00:22:40,272 Venice was called: "La Serenissima". 454 00:22:40,373 --> 00:22:42,809 The most serene. And it still is. 455 00:22:42,911 --> 00:22:46,330 Although sometimes, the Adriatic Sea floods it. 456 00:22:46,332 --> 00:22:47,732 SALT LOCKER 457 00:22:47,734 --> 00:22:49,134 Maurizio. 458 00:22:50,544 --> 00:22:51,944 Pleasure to meet you. 459 00:22:52,493 --> 00:22:54,374 The journalist Maurizio Dianese, 460 00:22:54,476 --> 00:22:57,356 know the challenges of living close to and within the sea. 461 00:22:57,458 --> 00:23:00,184 And also, the best place to eat Scartosso. 462 00:23:01,454 --> 00:23:03,854 Like Venice, this delicious street food, 463 00:23:03,956 --> 00:23:05,424 a mixture of fried calamari, 464 00:23:05,961 --> 00:23:08,803 It becomes more delicious with a touch of sea salt. 465 00:23:12,464 --> 00:23:13,944 Now, what do we have here? 466 00:23:14,046 --> 00:23:16,434 Fried squid, very common in Venice. 467 00:23:17,534 --> 00:23:21,334 See, in the past, all you had to do was walk out the door 468 00:23:21,436 --> 00:23:23,704 and catch little crabs and fish. 469 00:23:24,144 --> 00:23:25,544 And then fry. 470 00:23:27,227 --> 00:23:28,627 Don't make that face. 471 00:23:28,629 --> 00:23:31,962 The water was clean, it was like the Bahamas. 472 00:23:32,064 --> 00:23:33,517 Many years ago? 473 00:23:33,619 --> 00:23:35,455 - A thousand years ago. - A thousand years. 474 00:23:38,975 --> 00:23:40,375 NOVEMBER 4, 1966 475 00:23:40,377 --> 00:23:43,794 As long as Venice has existed, every four years 476 00:23:43,896 --> 00:23:47,832 very high tides in autumn and spring do that. 477 00:23:47,934 --> 00:23:49,894 It's called "Acqua Alta". 478 00:23:50,596 --> 00:23:53,487 The one in 1966 was the worst, for what is remembered. 479 00:23:53,893 --> 00:23:57,134 The 2019 established the record of this century. 480 00:23:58,494 --> 00:24:01,636 According to Maurizio: "Seawater has a legacy." 481 00:24:03,010 --> 00:24:04,664 You need to remember this. 482 00:24:04,666 --> 00:24:08,814 Acqua Alta in Venice is a disaster because it is salt water. 483 00:24:09,526 --> 00:24:11,088 Because the water enters, 484 00:24:11,584 --> 00:24:14,070 makes everything swell, the salt penetrates 485 00:24:14,072 --> 00:24:15,672 and keeps everything puffy. 486 00:24:15,674 --> 00:24:17,392 Here you see the salt. 487 00:24:17,494 --> 00:24:19,194 - Is it all salt? - Yes. 488 00:24:19,294 --> 00:24:20,934 You can add it to fried fish. 489 00:24:22,965 --> 00:24:24,878 Because it wasn't salty enough. 490 00:24:28,604 --> 00:24:31,534 Lagoa people are adaptable. They need to be. 491 00:24:32,274 --> 00:24:35,754 On Mazzorbo Island, they usually get their feet wet. 492 00:24:37,870 --> 00:24:39,995 Eight kilometers northwest of Venice, 493 00:24:40,097 --> 00:24:43,054 the place houses some houses, agricultural land 494 00:24:43,156 --> 00:24:46,738 and a medieval winery that once it has been flooded hundreds of times. 495 00:24:47,694 --> 00:24:49,194 How to grow vines 496 00:24:49,294 --> 00:24:52,622 in a place where the roots estão mergulhas em salmoura? 497 00:24:53,294 --> 00:24:54,777 - How are you? - All good. 498 00:24:54,879 --> 00:24:56,334 - It's a pleasure. - Welcome. 499 00:24:56,862 --> 00:24:59,488 Mateo Bizzo's family manufactures wine 500 00:24:59,490 --> 00:25:01,699 in Veneto since 1542. 501 00:25:02,234 --> 00:25:05,202 Italy is full of wineries, but this one is very special. 502 00:25:05,304 --> 00:25:08,144 This is a winery of Dorona grapes. 503 00:25:09,474 --> 00:25:12,003 This variety, Dorona, adapted 504 00:25:12,105 --> 00:25:14,325 to survive in this specific place. 505 00:25:14,327 --> 00:25:16,633 That's why you find this variety 506 00:25:16,735 --> 00:25:19,233 - only in the Venice Lagoon. - Serious? 507 00:25:20,116 --> 00:25:22,552 For centuries, Venetians drank this local wine, 508 00:25:22,654 --> 00:25:24,054 but the grape was a victim 509 00:25:24,157 --> 00:25:26,724 of their growing sophisticated tastes. 510 00:25:27,194 --> 00:25:29,442 Dorona became extinct. Or so they thought. 511 00:25:29,744 --> 00:25:32,436 In 2001, Mateo's father found 512 00:25:32,438 --> 00:25:34,764 some surviving plants and brought them here. 513 00:25:35,434 --> 00:25:38,024 Evil the vine started producing, 514 00:25:38,126 --> 00:25:40,675 the 2019 Acqua Alta has arrived. 515 00:25:41,774 --> 00:25:43,211 Acqua Alta and salt 516 00:25:43,312 --> 00:25:45,330 are the biggest stresses for the grapes, 517 00:25:45,432 --> 00:25:47,306 but it is very important for quality, 518 00:25:47,408 --> 00:25:49,274 because to produce a good wine, 519 00:25:49,276 --> 00:25:51,829 it is important to have a little stress on the grapes. 520 00:25:52,184 --> 00:25:54,781 - No pain, no wine - No pain, no gain. Or wine. 521 00:25:56,051 --> 00:25:57,554 We start with Venissa. 522 00:25:58,008 --> 00:26:00,532 First, we experiment a pre-flood bottle. 523 00:26:00,864 --> 00:26:02,264 It's wonderful. 524 00:26:02,366 --> 00:26:03,766 It's very refreshing. 525 00:26:04,434 --> 00:26:07,289 It's dry and smooth. So smooth. 526 00:26:08,863 --> 00:26:10,934 And understandably, It's not cheap. 527 00:26:14,141 --> 00:26:15,617 - What is this? - That? 528 00:26:15,719 --> 00:26:17,544 - This one is very special. - Is it? 529 00:26:17,646 --> 00:26:20,114 It's a 2020. Vintage. 530 00:26:20,116 --> 00:26:23,252 It's too early to prove the vintage Acqua Alta, 531 00:26:23,354 --> 00:26:24,754 but we tried it anyway. 532 00:26:26,324 --> 00:26:27,724 Health. 533 00:26:30,594 --> 00:26:33,894 It's literally like licking a stone. 534 00:26:33,996 --> 00:26:37,578 But you can feel this guy it's going to be incredible. 535 00:26:37,680 --> 00:26:41,032 Beauty and genius from Venice 536 00:26:41,134 --> 00:26:44,304 to do something incredible of the impossible. 537 00:26:47,306 --> 00:26:48,814 Chef Chiara Pavan 538 00:26:48,916 --> 00:26:52,084 it also does something amazing of the seemingly impossible. 539 00:26:52,186 --> 00:26:54,522 She commands a restaurant in the vineyard, 540 00:26:54,624 --> 00:26:57,414 cooking with things that thrive in the salty soil. 541 00:26:59,254 --> 00:27:01,392 The restaurant her name is Venissa. 542 00:27:01,494 --> 00:27:04,124 Her food it is from Lagoa and about Lagoa. 543 00:27:08,314 --> 00:27:09,939 - Hello - Hi! 544 00:27:10,494 --> 00:27:12,534 - Pleasure to meet you. - Likewise. 545 00:27:14,005 --> 00:27:15,774 I know you're a great cook, 546 00:27:15,776 --> 00:27:17,743 - so... - Not like you. 547 00:27:19,525 --> 00:27:22,809 I haven't tried your food yet, So let's see. 548 00:27:23,156 --> 00:27:24,556 Let's just see what happens. 549 00:27:26,284 --> 00:27:28,412 I know you have a Michelin star, right? 550 00:27:28,414 --> 00:27:29,814 - Yes. - That's very good. 551 00:27:29,916 --> 00:27:32,293 But the Michelin star It's not my goal. 552 00:27:32,395 --> 00:27:34,143 - It's not my joy. - Right. 553 00:27:34,245 --> 00:27:37,313 I like customers, I like nature, 554 00:27:37,415 --> 00:27:39,464 - Got it. - I like cooking. 555 00:27:39,883 --> 00:27:41,336 So, what are you cooking? 556 00:27:41,338 --> 00:27:43,530 Spaghetti, obviously, but... 557 00:27:44,307 --> 00:27:47,932 - What do you call this dish? - We call it Spago Oro. 558 00:27:48,034 --> 00:27:50,674 Golden spaghetti. This is not traditional. 559 00:27:52,069 --> 00:27:56,074 With this dish I want to express the flavor of the Lagoon. 560 00:27:56,510 --> 00:27:58,484 - So, this is the garum. - Right. 561 00:27:58,586 --> 00:28:00,384 Beloved in the ancient world. 562 00:28:00,486 --> 00:28:04,554 Garum is fermented liquid fish with a delicate umami flavor. 563 00:28:05,154 --> 00:28:08,054 You can smell it. The garum. Yes yes. 564 00:28:08,156 --> 00:28:12,564 I give the sour taste with Dorona grapes. 565 00:28:12,666 --> 00:28:14,774 These are unripe grapes. 566 00:28:15,487 --> 00:28:18,404 In French it is called "Verjus" 567 00:28:18,506 --> 00:28:20,972 "Verjus"? I've heard of it, yes. 568 00:28:20,974 --> 00:28:22,374 Try opening it. 569 00:28:25,104 --> 00:28:27,004 It's boiling. 570 00:28:27,504 --> 00:28:29,615 Are you boiling? Are you fermenting? 571 00:28:29,717 --> 00:28:32,614 Yes, it's fermentation. Lactic acid fermentation. 572 00:28:32,716 --> 00:28:36,012 Chiara uses leftovers of unripe Dorona grapes 573 00:28:36,014 --> 00:28:37,803 from the vineyard to your sauce. 574 00:28:37,905 --> 00:28:40,384 It is smooth and acidic like a light vinegar. 575 00:28:41,024 --> 00:28:43,667 What did you put? What did you just put in? 576 00:28:43,769 --> 00:28:46,024 Sea asparagus and sea parsley. 577 00:28:46,894 --> 00:28:49,716 - Please. - So this is sea asparagus. 578 00:28:49,818 --> 00:28:53,277 This is the Italian version of the bonfire. 579 00:28:54,690 --> 00:28:56,090 Really very good... 580 00:28:57,604 --> 00:28:59,333 - Salty. - What it was? 581 00:29:01,006 --> 00:29:02,877 It's very salty. 582 00:29:02,979 --> 00:29:05,389 - Same? - But incredibly delicious. 583 00:29:07,794 --> 00:29:09,282 A real gold leaf, 584 00:29:09,384 --> 00:29:11,388 how used by Renaissance artists. 585 00:29:12,054 --> 00:29:13,454 Stop. 586 00:29:21,639 --> 00:29:23,464 Delicious! Perfectly balanced. 587 00:29:23,566 --> 00:29:25,343 Creamy, unctuous. 588 00:29:28,583 --> 00:29:31,131 Balancing flavors sweet and sour, 589 00:29:31,233 --> 00:29:34,358 Chiara transforms ingredients salted in gold. 590 00:29:34,739 --> 00:29:36,355 It's culinary alchemy. 591 00:29:37,314 --> 00:29:38,714 This is incredible. 592 00:29:39,062 --> 00:29:40,684 - Did you like it? - Fantastic! 593 00:29:40,786 --> 00:29:45,024 Flood a community with water of the sea for a millennium and a half, 594 00:29:45,126 --> 00:29:47,291 and you would wait to become resilient. 595 00:29:47,639 --> 00:29:49,648 The Venetians always see challenges 596 00:29:49,750 --> 00:29:51,150 as opportunities. 597 00:30:02,483 --> 00:30:05,142 For centuries, rich Europeans depended 598 00:30:05,144 --> 00:30:07,344 of spices to give life your food. 599 00:30:07,446 --> 00:30:12,204 They came from Asia and Arabia and entered Venice. 600 00:30:12,306 --> 00:30:15,384 The spice was like gold, only more valuable. 601 00:30:16,954 --> 00:30:21,118 I'm going to the north of the city, a district called Cannaregio. 602 00:30:21,220 --> 00:30:23,692 One of the six parts oldest in the city. 603 00:30:23,794 --> 00:30:25,692 What does it mean which is very old. 604 00:30:25,794 --> 00:30:29,134 But it's home to something new and very spicy. 605 00:30:29,236 --> 00:30:31,030 Let's start with Kabuli. 606 00:30:32,134 --> 00:30:34,234 Hamed Ahmadi is from Afghanistan. 607 00:30:34,574 --> 00:30:35,974 Having upset the Taliban, 608 00:30:35,976 --> 00:30:38,013 it was in a field of Italian refugees 609 00:30:38,015 --> 00:30:40,242 that he dreamed in giving this to the Venetians. 610 00:30:40,244 --> 00:30:41,644 Twenty-five pieces. 611 00:30:43,514 --> 00:30:47,248 The flavors of the place where your their ancestors traded. 612 00:30:47,350 --> 00:30:50,218 Your restaurant is called Orient Experience. 613 00:30:51,572 --> 00:30:53,522 THE SEASONING OF LIFE 614 00:30:53,524 --> 00:30:54,924 Hello? 615 00:30:54,926 --> 00:30:56,565 - Good morning, Stanley. - Good morning. 616 00:30:57,181 --> 00:30:58,853 - How are you? - Well thanks. 617 00:30:58,855 --> 00:31:00,694 - Good to see you. - Likewise. 618 00:31:01,131 --> 00:31:03,834 - Thanks for finding me. - Thank you for being here. 619 00:31:04,504 --> 00:31:06,004 - Buongiorno. - Buongiorno. 620 00:31:06,515 --> 00:31:08,702 Thanks. What are we drinking? 621 00:31:08,804 --> 00:31:11,034 The original recipe is from Iran. 622 00:31:11,136 --> 00:31:15,449 It's a mixture of saffron, sugar, water and... 623 00:31:15,551 --> 00:31:16,951 obviously Prosecco. 624 00:31:18,242 --> 00:31:19,642 Health! 625 00:31:24,889 --> 00:31:26,784 It's delicious. I loved. 626 00:31:26,886 --> 00:31:29,022 I would like to know some colleagues? 627 00:31:29,124 --> 00:31:31,024 Yes of course. Why not? Let's go. 628 00:31:31,894 --> 00:31:33,964 - Buongiorno. - Good morning, Hussein. 629 00:31:35,638 --> 00:31:37,038 Hello. 630 00:31:37,140 --> 00:31:38,816 - Good morning, everyone. - Good morning. 631 00:31:39,235 --> 00:31:42,374 This is Rezvaneh. She is from Iran. 632 00:31:42,476 --> 00:31:45,444 - Nice to meet you. - She is doing Ashak. 633 00:31:45,813 --> 00:31:48,942 Ashak is like a ravioli Afghan vegetarian. 634 00:31:49,044 --> 00:31:51,384 Ravioli. What's inside? 635 00:31:51,714 --> 00:31:53,399 - Celery. - Onion? 636 00:31:53,501 --> 00:31:56,214 Celery and onion, yes. Garlic. 637 00:31:56,618 --> 00:31:58,557 - Garlic. - Chopped garlic. 638 00:31:58,659 --> 00:32:01,738 - And salt. - Sal. Beautiful. 639 00:32:01,844 --> 00:32:03,794 How many different cuisines is there here? 640 00:32:03,898 --> 00:32:07,394 In total, we have 23 countries on the menu, 641 00:32:07,494 --> 00:32:09,332 and also people, 642 00:32:09,434 --> 00:32:11,847 like Eddie is from Nigeria, 643 00:32:11,949 --> 00:32:13,628 Said is from Afghanistan, 644 00:32:13,730 --> 00:32:17,700 we have people from Pakistan, Syria, Türkiye. 645 00:32:17,802 --> 00:32:20,674 - It's a kind of cauldron. - It's fantastic. 646 00:32:20,776 --> 00:32:23,972 Hamed's team It's all former refugees. 647 00:32:24,074 --> 00:32:26,212 They keep the bond alive with their cultures 648 00:32:26,314 --> 00:32:28,154 for the dishes that add to the menu. 649 00:32:28,254 --> 00:32:31,184 - Eddy, what are you cooking? - It's called Kabuli. 650 00:32:31,284 --> 00:32:33,872 Kabuli is a recipe from Afghanistan? 651 00:32:33,974 --> 00:32:35,424 Yes, it is an Afghan food. 652 00:32:35,526 --> 00:32:36,926 - Is it meat? - Lamb. 653 00:32:38,504 --> 00:32:41,591 Let the lamb cook like this for an hour, and it will be soft. 654 00:32:42,094 --> 00:32:44,993 We add the rice and we leave it for 10 minutes. 655 00:32:44,995 --> 00:32:47,480 When the water dries, you cover the pan. 656 00:32:48,105 --> 00:32:52,058 After covering, leave for 7-8 minutes. And then it's ready. 657 00:32:52,425 --> 00:32:55,333 That's another thing which also makes me happy, 658 00:32:55,335 --> 00:32:58,337 because we are switching recipes. 659 00:32:58,444 --> 00:33:00,443 Now a guy from Nigeria 660 00:33:00,545 --> 00:33:03,684 is becoming an Afghan chef, Syrian or Turkish. 661 00:33:04,124 --> 00:33:05,980 That is great. 662 00:33:09,122 --> 00:33:11,354 Listen, we know that Italians 663 00:33:11,474 --> 00:33:13,164 basically eat Italian food. 664 00:33:13,276 --> 00:33:16,010 It's very difficult to find something besides Italian food. 665 00:33:16,012 --> 00:33:18,702 Maybe find a restaurant French. Or a Japanese. 666 00:33:18,704 --> 00:33:21,230 - It's not like in other cultures. - That is true. 667 00:33:21,232 --> 00:33:22,763 In fact, Venice is different 668 00:33:22,765 --> 00:33:24,927 - from the rest of Italy. - Is it? 669 00:33:25,736 --> 00:33:27,636 We say that the Venetians are 670 00:33:27,738 --> 00:33:30,974 like southern people living... 671 00:33:30,976 --> 00:33:33,442 In the North. Same? More open minded. 672 00:33:33,444 --> 00:33:34,844 - Yes. - That's good. 673 00:33:36,622 --> 00:33:39,539 Hamed's banquet It's the culinary UN. 674 00:33:39,641 --> 00:33:41,591 Appearance and senses that stand out 675 00:33:41,693 --> 00:33:44,945 the traditional Venetian opening to external influences. 676 00:33:46,724 --> 00:33:48,524 - Are you hungry? - Starving. 677 00:33:49,818 --> 00:33:51,368 Oh my God! 678 00:33:51,470 --> 00:33:52,870 Oh my God! 679 00:33:53,874 --> 00:33:55,274 Thanks! 680 00:33:55,837 --> 00:33:57,237 Here we have Kabuli, 681 00:33:57,339 --> 00:33:59,739 the same rice what Eddy was doing. 682 00:33:59,841 --> 00:34:02,174 With lamb, carrots, almond and raisin. 683 00:34:05,784 --> 00:34:07,184 That is great. 684 00:34:07,283 --> 00:34:10,037 Afghan ravioli with vegetables. 685 00:34:11,358 --> 00:34:12,758 I loved it. 686 00:34:13,084 --> 00:34:14,484 With the lentils... 687 00:34:15,862 --> 00:34:18,262 There is a multiplicity of flavors here. 688 00:34:18,364 --> 00:34:21,798 There is saffron in Kabuli and cardamom in rice. 689 00:34:21,900 --> 00:34:24,858 Flavors brought to Venice, by Hamed's team. 690 00:34:25,522 --> 00:34:27,562 Venice was historically 691 00:34:27,664 --> 00:34:30,623 the most important place of the world 692 00:34:30,625 --> 00:34:32,108 in the spice trade. 693 00:34:32,210 --> 00:34:34,110 We had the ancient Silk Road, 694 00:34:34,212 --> 00:34:37,114 is the other one was the old one Spice Route, 695 00:34:37,214 --> 00:34:39,516 that crosses North Africa, 696 00:34:39,518 --> 00:34:42,614 - passing through India and China - Right. 697 00:34:44,214 --> 00:34:46,654 Your restaurant attracts many people. 698 00:34:47,224 --> 00:34:50,501 80% are residents and students, 699 00:34:50,503 --> 00:34:52,094 and 20% are tourists. 700 00:34:52,196 --> 00:34:54,477 Why we work a lot with Venetians. 701 00:34:55,034 --> 00:34:58,064 And we thank the Venetians for coming. 702 00:34:59,064 --> 00:35:02,464 This project will work where there are refugees 703 00:35:02,566 --> 00:35:03,972 that need a start. 704 00:35:04,074 --> 00:35:06,724 And where customers are open to new experiences 705 00:35:07,872 --> 00:35:09,372 Venice was very 706 00:35:10,176 --> 00:35:11,913 receptive to you. 707 00:35:12,015 --> 00:35:13,642 Receptive to your food. 708 00:35:13,744 --> 00:35:15,692 I think we did of a good exchange. 709 00:35:18,466 --> 00:35:20,266 And the other part... 710 00:35:20,739 --> 00:35:22,794 Somehow, I'm also Venetian. 711 00:35:23,459 --> 00:35:26,171 After 15 years, I must say that I am Venetian. 712 00:35:26,273 --> 00:35:28,585 - Of course, yes. - And I'm proud of it. 713 00:35:30,094 --> 00:35:31,762 Some Italian politicians 714 00:35:31,864 --> 00:35:33,614 see the arrival of foreign food 715 00:35:33,616 --> 00:35:35,983 and the people who bring them as a bad thing. 716 00:35:36,085 --> 00:35:39,672 I say, add ingredients makes the stew richer. 717 00:35:39,774 --> 00:35:41,174 This is the Venetian way. 718 00:35:50,929 --> 00:35:52,829 There's a car coming. I better hurry. 719 00:35:54,851 --> 00:35:57,580 In medieval times, the Veneto was bigger, 720 00:35:57,682 --> 00:35:59,492 extending to what is today, 721 00:35:59,594 --> 00:36:03,094 neighboring Friuli-Venice Julia 722 00:36:03,593 --> 00:36:06,242 Here we are. We are in Friuli, 1.6 km away 723 00:36:06,244 --> 00:36:07,863 from the Slovenian border. 724 00:36:07,965 --> 00:36:10,365 This is northeast of Venice. 725 00:36:10,467 --> 00:36:13,672 And it is incredibly beautiful. Very exuberant. 726 00:36:13,774 --> 00:36:16,069 You just won't make it all that fish 727 00:36:16,171 --> 00:36:17,571 that you can get in Venice. 728 00:36:18,304 --> 00:36:20,401 When I was part of the Venetian Empire, 729 00:36:20,503 --> 00:36:22,554 this was the entry point 730 00:36:22,556 --> 00:36:24,505 of products of the East and Asia, 731 00:36:24,607 --> 00:36:26,507 where the spices entered Europe. 732 00:36:26,984 --> 00:36:29,892 For most of history, Friul was Austrian 733 00:36:29,994 --> 00:36:32,294 and part of the Austro-Hungarian Empire. 734 00:36:32,966 --> 00:36:34,466 All these influences 735 00:36:34,568 --> 00:36:37,211 made this crossroads very desirable, 736 00:36:37,313 --> 00:36:38,869 a culinary goldmine. 737 00:36:39,338 --> 00:36:42,534 AUSTRIAN GASTRO 738 00:36:44,404 --> 00:36:45,804 It's so beautiful. 739 00:36:47,204 --> 00:36:50,638 I came to the restaurant L'Argine a Vencò, 740 00:36:50,740 --> 00:36:52,542 get to know chef Antonia Klugmann. 741 00:36:52,544 --> 00:36:53,944 Welcome. 742 00:36:53,946 --> 00:36:56,434 She has Polish roots, Jewish and Italian. 743 00:36:56,535 --> 00:36:58,052 Just like your menu. 744 00:36:58,154 --> 00:36:59,984 She is fusion personified. 745 00:37:00,086 --> 00:37:02,047 - Thank you very much. - It's a pleasure. 746 00:37:02,049 --> 00:37:04,215 It's a pleasure for me. Thank you, thank you. 747 00:37:06,396 --> 00:37:08,131 I want to show the best part. 748 00:37:08,233 --> 00:37:09,894 For me the garden is important. 749 00:37:09,996 --> 00:37:12,664 This is where you plant everything that you use. 750 00:37:12,765 --> 00:37:15,004 Some things are really here 751 00:37:15,104 --> 00:37:16,683 to inspire me, you know? 752 00:37:16,785 --> 00:37:20,174 - Others are for guests. - Beautiful. 753 00:37:20,674 --> 00:37:22,774 This is my favorite. 754 00:37:22,876 --> 00:37:26,944 Chicory is an ingredient fundamental to the Italian flavor. 755 00:37:27,046 --> 00:37:29,344 And I think we can take 756 00:37:30,354 --> 00:37:32,084 some of them, you know, 757 00:37:32,186 --> 00:37:34,184 - to our kitchen. - Yeah, they're beautiful. 758 00:37:35,032 --> 00:37:37,916 The restaurant is a modernist jewel in the countryside. 759 00:37:38,018 --> 00:37:39,764 Remote but celebrated. 760 00:37:39,866 --> 00:37:41,364 It has a Michelin star. 761 00:37:41,864 --> 00:37:43,264 Welcome to my kitchen. 762 00:37:43,636 --> 00:37:45,314 Antonia wants let me try a dish 763 00:37:45,316 --> 00:37:46,961 that your grandparents they did for her. 764 00:37:47,063 --> 00:37:50,603 Food that reflects the collision culture that defines this area. 765 00:37:51,534 --> 00:37:53,925 I wanted to show you a dish 766 00:37:54,027 --> 00:37:56,614 which is really an affectionate food for me. 767 00:37:56,716 --> 00:37:59,539 Important for my family, for my region 768 00:37:59,541 --> 00:38:01,882 And the goulash really represent all of this. 769 00:38:01,984 --> 00:38:05,224 A goulash is something what people thought 770 00:38:05,325 --> 00:38:06,853 like a Hungarian recipe. 771 00:38:06,954 --> 00:38:08,624 Austro-Hungarian. 772 00:38:08,724 --> 00:38:10,154 Austro-Hungarian. 773 00:38:10,957 --> 00:38:14,894 So you lay the foundation of a normal tomato sauce, 774 00:38:14,996 --> 00:38:17,308 but you start from garlic. 775 00:38:17,410 --> 00:38:19,334 Then, when it's like this, 776 00:38:20,067 --> 00:38:22,032 you add the tomato. 777 00:38:22,134 --> 00:38:24,337 Now, you add the onions. 778 00:38:24,439 --> 00:38:27,821 And they will use tomato water 779 00:38:27,923 --> 00:38:30,974 to cook more gently. Right? 780 00:38:31,574 --> 00:38:33,720 It's Austrian, but in Italy. 781 00:38:34,178 --> 00:38:36,999 Goulash is usually made with beef or lamb, 782 00:38:37,101 --> 00:38:39,431 but Antônia prefers pork cheek. 783 00:38:41,584 --> 00:38:43,422 This is really interesting. Right. 784 00:38:43,524 --> 00:38:45,183 I prefer a little of red wine. 785 00:38:45,285 --> 00:38:47,444 I will add some of that here 786 00:38:47,546 --> 00:38:50,485 And bay leaves, juniper, 787 00:38:50,634 --> 00:38:52,034 and black pepper. 788 00:38:52,464 --> 00:38:55,806 I'll add it now in our sauce. 789 00:38:56,274 --> 00:38:57,674 - Beautiful. - Like this. 790 00:38:57,780 --> 00:39:01,142 - Another thing, cumin. - Cumin. 791 00:39:01,244 --> 00:39:04,112 And other spices what do I need here 792 00:39:04,214 --> 00:39:06,842 It's paprika. The sweet one. 793 00:39:06,944 --> 00:39:09,614 And spicy. Quite a lot. 794 00:39:10,954 --> 00:39:12,868 We use a lot more spices 795 00:39:12,869 --> 00:39:15,753 than other parts from northern Italy. 796 00:39:15,847 --> 00:39:18,905 Of course. Because you receive the influence of... 797 00:39:18,915 --> 00:39:20,522 From the port, you know? 798 00:39:20,624 --> 00:39:23,446 At the port, we received all these influences 799 00:39:23,564 --> 00:39:26,002 of the Turkish War, of Greece, 800 00:39:26,103 --> 00:39:28,708 of the Albanians, of the Croats. 801 00:39:29,306 --> 00:39:32,634 The last ingredient comes straight from the wild east. 802 00:39:32,736 --> 00:39:35,514 I put some apricot, the dry ones. 803 00:39:35,616 --> 00:39:38,974 Using Fruit in Eastern Europe as part of the kitchen 804 00:39:39,074 --> 00:39:40,882 - it's very traditional. - Exactly. 805 00:39:41,484 --> 00:39:44,225 And to help tradition, something modern. 806 00:39:44,654 --> 00:39:46,404 Just cooking or steaming? 807 00:39:46,506 --> 00:39:48,131 Whatever, it's brilliant. 808 00:39:48,924 --> 00:39:51,254 In this way, it is perfectly airtight. 809 00:39:51,356 --> 00:39:53,392 - Sealed. - Yes, sealed. 810 00:39:53,494 --> 00:39:55,264 I had never seen someone do this. 811 00:39:57,954 --> 00:39:59,992 Sister and partner of Antonia, 812 00:40:00,093 --> 00:40:01,904 Victoria, manages the restaurant. 813 00:40:02,504 --> 00:40:05,004 They keep the place intimate with just nine tables. 814 00:40:05,106 --> 00:40:07,061 But this afternoon, it's ten. 815 00:40:07,472 --> 00:40:08,872 The chef's table. 816 00:40:09,714 --> 00:40:11,491 I thought it would never arrive. Hi. 817 00:40:11,832 --> 00:40:13,232 Thank you. 818 00:40:14,092 --> 00:40:15,514 Thanks. 819 00:40:15,616 --> 00:40:17,795 Let's eat our goulash 820 00:40:18,354 --> 00:40:21,424 with some vegetables monitoring. 821 00:40:22,698 --> 00:40:24,954 The side dishes are made with ingredients 822 00:40:25,055 --> 00:40:26,855 what we harvest in Antonia's garden. 823 00:40:27,317 --> 00:40:29,053 Tuscan kale with beans 824 00:40:29,794 --> 00:40:31,194 Chicory with lemon 825 00:40:31,819 --> 00:40:34,815 and the delicious leaves of zucchini. 826 00:40:36,434 --> 00:40:38,539 I always start with meat. 827 00:40:42,114 --> 00:40:43,544 My God. 828 00:40:44,067 --> 00:40:46,074 That cheek. It's the guanciale. 829 00:40:46,714 --> 00:40:48,114 Right? It's really good. 830 00:40:49,154 --> 00:40:50,554 This is delicious. 831 00:40:51,084 --> 00:40:53,145 - Delicious. - I'm glad you loved it. 832 00:40:53,147 --> 00:40:54,547 I loved it. 833 00:40:54,724 --> 00:40:58,306 It's the perfect combination from many different cultures. 834 00:40:58,408 --> 00:40:59,808 Yes. 835 00:41:00,264 --> 00:41:01,664 Inside a plate. 836 00:41:01,994 --> 00:41:03,394 We have to... 837 00:41:03,967 --> 00:41:07,064 tell people that Italy is not a cliché. 838 00:41:07,166 --> 00:41:10,431 Each region has many tones, 839 00:41:10,533 --> 00:41:12,339 and Friuli-Venice Julia 840 00:41:12,441 --> 00:41:15,498 is one of the places most interesting 841 00:41:16,381 --> 00:41:19,174 to visit because of this complexity. 842 00:41:19,276 --> 00:41:20,914 And you caused a big impact 843 00:41:21,614 --> 00:41:23,014 raising awareness. 844 00:41:23,116 --> 00:41:25,924 Because you have this amazing restaurant. 845 00:41:27,963 --> 00:41:30,254 The rich fusion of flavors in Friul 846 00:41:30,637 --> 00:41:32,172 comes from geography 847 00:41:32,274 --> 00:41:34,594 and history of citizen receptivity 848 00:41:34,695 --> 00:41:36,095 to external influences. 849 00:41:37,212 --> 00:41:38,712 But they weren't the only ones. 850 00:41:39,181 --> 00:41:41,909 The Venetians also depended of centuries of trade 851 00:41:42,011 --> 00:41:44,874 to create immense wealth and global influence. 852 00:41:47,014 --> 00:41:50,612 Visiting Veneto today, still we can enjoy ingredients 853 00:41:50,714 --> 00:41:53,200 brought first by the merchants of Venice 854 00:41:53,944 --> 00:41:56,412 And eat the dishes created with them. 855 00:41:56,851 --> 00:41:58,788 In their city, by the sea. 856 00:42:00,724 --> 00:42:03,854 Very intelligent people with a taste for adventure. 857 00:42:03,856 --> 00:42:05,500 BE AUTHENTIC. BE FAST. BE PUSSY. 858 00:42:05,502 --> 00:42:09,148 WANT TO JOIN US? EMAIL | loschulosteam@gmail.com