1 00:00:07,304 --> 00:00:09,758 If you put your skis in the Alps 2 00:00:09,860 --> 00:00:11,640 and go down the mountains, 3 00:00:11,742 --> 00:00:15,179 you will find yourself in the fertile Piedmont plains. 4 00:00:15,612 --> 00:00:18,602 This region, nested at the northernmost point of Italy, 5 00:00:18,704 --> 00:00:20,352 it's a marvel that it offers 6 00:00:20,353 --> 00:00:22,453 some of the best products from around the world. 7 00:00:22,856 --> 00:00:25,006 Exquisite white truffles, 8 00:00:25,108 --> 00:00:28,320 Risotto rice and the finest wines. 9 00:00:28,741 --> 00:00:32,266 It's incredible like Barolo, you serve 10 00:00:32,268 --> 00:00:34,326 and in ten minutes, he changes completely. 11 00:00:34,904 --> 00:00:38,270 The people here are moved passion and ambition. 12 00:00:38,372 --> 00:00:40,082 It's a magical restaurant. 13 00:00:40,610 --> 00:00:42,125 They just don't like it to announce. 14 00:00:42,227 --> 00:00:43,627 My God. 15 00:00:44,135 --> 00:00:46,820 I'm Stanley Tucci. I'm Italian from my father and mother, 16 00:00:46,922 --> 00:00:50,047 and I'm traveling through Italy to discover how food 17 00:00:50,149 --> 00:00:52,451 in each of the 20 regions of this country, 18 00:00:52,553 --> 00:00:55,430 it's so unique as its people and its past. 19 00:00:57,899 --> 00:01:00,018 Resurrects even the dead. 20 00:01:00,490 --> 00:01:03,044 Piedmont is a place that is always innovating. 21 00:01:03,146 --> 00:01:05,213 - It needs to be a bit... - Crazy. 22 00:01:05,315 --> 00:01:06,715 Yes. 23 00:01:06,817 --> 00:01:09,493 Here, you need to wait the unexpected. 24 00:01:11,423 --> 00:01:13,440 And address things in a different way 25 00:01:13,541 --> 00:01:15,557 to reveal the true treasures. 26 00:01:15,659 --> 00:01:17,493 I usually give this reward. 27 00:01:18,287 --> 00:01:19,687 Not for me, thank you. 28 00:01:20,747 --> 00:01:22,147 Truffles for me. 29 00:01:22,916 --> 00:01:24,916 Mrs.Bennet / LaisRosas Mr.Henderson 30 00:01:24,917 --> 00:01:26,378 Helo / Sossa / Amand@ 31 00:01:26,380 --> 00:01:27,838 Review: Mrs.Bennet 32 00:01:30,307 --> 00:01:33,218 SEARCHING FOR ITALY S02E02 | Piedmont 33 00:01:35,048 --> 00:01:37,264 Italy has a reputation in the cafe. 34 00:01:37,682 --> 00:01:40,017 But it was taken to another level in Turin. 35 00:01:40,876 --> 00:01:43,040 The graceful blocks and elegant buildings 36 00:01:43,141 --> 00:01:46,606 it's the perfect setting to take something potent and warm. 37 00:01:47,129 --> 00:01:50,485 Closing your eyes, You can even imagine yourself in Paris, 38 00:01:50,587 --> 00:01:52,081 and it's not by accident. 39 00:01:52,571 --> 00:01:54,962 Turin is the capital of Piedmont. 40 00:01:55,063 --> 00:01:57,605 A region in the extreme northwest from Italy, 41 00:01:57,707 --> 00:01:59,870 directly on the border with France. 42 00:01:59,972 --> 00:02:03,125 Having such an important neighbor left its mark. 43 00:02:03,227 --> 00:02:06,774 French ideas, customs and foods are everywhere. 44 00:02:07,377 --> 00:02:08,868 - Good morning. - Good morning. 45 00:02:10,154 --> 00:02:12,257 But if there's a drink that sums it all up, 46 00:02:12,358 --> 00:02:14,606 is as follows: Bicerin. 47 00:02:14,708 --> 00:02:18,065 A potion that remains popular since 1760. 48 00:02:18,388 --> 00:02:19,806 Can I put my spoon in? 49 00:02:20,599 --> 00:02:22,749 I know it seems a naughty question. 50 00:02:22,851 --> 00:02:25,116 - Should I drink like this? - Absolutely. 51 00:02:25,445 --> 00:02:27,481 No, just sip it. 52 00:02:30,400 --> 00:02:33,286 It is very good. There are three layers. 53 00:02:33,388 --> 00:02:36,223 Coffee, chocolate and cream. 54 00:02:36,324 --> 00:02:37,724 At different temperatures. 55 00:02:39,314 --> 00:02:41,827 The French may have taken chocolate in Turin, 56 00:02:41,928 --> 00:02:44,371 but only Italians They could come up with a way 57 00:02:44,473 --> 00:02:47,290 putting together three ingredients like this. 58 00:02:47,392 --> 00:02:49,878 We advise not to mix. 59 00:02:50,455 --> 00:02:52,903 Bicerin is a powerful punch. 60 00:02:53,005 --> 00:02:55,333 The kind of thing that fuels revolutions. 61 00:02:55,782 --> 00:02:59,489 A big fan of Bicerin was a 19th century aristocrat 62 00:02:59,591 --> 00:03:00,991 with a great idea. 63 00:03:01,681 --> 00:03:03,897 FUEL REVOLUTIONARY 64 00:03:03,999 --> 00:03:06,060 Gastronomic writer and local historian, 65 00:03:06,162 --> 00:03:09,462 Paolo Vizzari, agreed to tell the details. 66 00:03:09,564 --> 00:03:12,734 - Hello. It's great to see you. - A pleasure. 67 00:03:12,836 --> 00:03:14,401 It's a nice day for that. 68 00:03:14,903 --> 00:03:17,429 So tell about that guy. 69 00:03:17,531 --> 00:03:20,124 Camillo Benso, Count di Cavour. 70 00:03:20,226 --> 00:03:23,578 He was the politician behind of Italian unification. 71 00:03:24,313 --> 00:03:28,424 Before unification, Italy as we know it did not exist. 72 00:03:28,526 --> 00:03:32,049 Instead, it was a quilt of patchworks of duchies and kingdoms. 73 00:03:32,150 --> 00:03:34,050 The Spanish controlled the south, 74 00:03:34,152 --> 00:03:36,149 and the Austrians the northeast. 75 00:03:36,675 --> 00:03:38,924 The Kingdom of Sardinia, who governed Piedmont, 76 00:03:39,025 --> 00:03:41,187 led the fight to expel foreigners 77 00:03:41,289 --> 00:03:43,970 and build an Italy ruled by Italians. 78 00:03:44,433 --> 00:03:45,833 What year was that? 79 00:03:45,935 --> 00:03:47,383 - 1861. - 61. 80 00:03:47,485 --> 00:03:51,026 And Turin then turned the first capital 81 00:03:51,128 --> 00:03:54,966 - for a minute and a half, right? - Yeah, something like that. 82 00:03:55,068 --> 00:03:57,472 But we still carry a large trace of it, 83 00:03:57,474 --> 00:03:59,281 especially in the feeling of the people. 84 00:04:00,562 --> 00:04:03,226 Turin may have lost to Rome, 85 00:04:03,326 --> 00:04:04,981 but while it was capital, 86 00:04:05,083 --> 00:04:08,900 Italy became a modern nation and democratic for the first time. 87 00:04:10,542 --> 00:04:13,545 Here it used to be the first Italian parliament. 88 00:04:14,278 --> 00:04:16,635 And Cavour, Prime Minister of Italy, 89 00:04:16,737 --> 00:04:19,141 there was a good reason to choose this location 90 00:04:19,143 --> 00:04:20,543 as the center of government. 91 00:04:21,002 --> 00:04:24,806 In front of parliament, it was his favorite restaurant. 92 00:04:24,908 --> 00:04:26,308 See the distance. 93 00:04:28,246 --> 00:04:30,092 No more than 27 meters. 94 00:04:30,194 --> 00:04:32,022 I see we have the same priorities. 95 00:04:32,497 --> 00:04:34,774 Ristorante del Cambio started serving 96 00:04:34,875 --> 00:04:37,302 the Turin elite in 1757, 97 00:04:37,404 --> 00:04:39,747 and the doors remain opened since then. 98 00:04:40,870 --> 00:04:42,562 Let's see... No, it's locked! 99 00:04:43,408 --> 00:04:45,366 Well, let's have than eating pizza. 100 00:04:45,869 --> 00:04:47,472 In fact, has a wonderful 101 00:04:47,573 --> 00:04:49,473 chinese restaurant turning the corner. 102 00:04:52,125 --> 00:04:56,087 Luckily, the team sympathizes and we got in before lunch. 103 00:04:56,758 --> 00:04:58,158 Welcome to Versailles. 104 00:04:58,924 --> 00:05:00,407 It's a warp in time, isn't it? 105 00:05:00,509 --> 00:05:03,140 And this is Cavour's table. 106 00:05:03,242 --> 00:05:05,434 Every day, he used to have lunch 107 00:05:05,536 --> 00:05:07,747 in this chair, and from that place, 108 00:05:07,849 --> 00:05:11,270 he could see if the assistant he waved his handkerchief from the balcony, 109 00:05:11,645 --> 00:05:13,466 signal to return to the office. 110 00:05:13,468 --> 00:05:15,832 And he had to go back, because it was here. 111 00:05:15,834 --> 00:05:17,234 Yes, for hours. 112 00:05:17,334 --> 00:05:18,734 My agent does this. 113 00:05:22,072 --> 00:05:23,612 Here, tradition is everything. 114 00:05:23,714 --> 00:05:26,942 But the boss of Del Cambio, Matteo Baronetto, 115 00:05:27,043 --> 00:05:29,893 took it as a mission take this historic landmark 116 00:05:29,895 --> 00:05:31,456 for the 21st century 117 00:05:31,558 --> 00:05:35,091 preserving the essence of what made this restaurant unique. 118 00:05:35,919 --> 00:05:37,319 - Matteo. - How are you? 119 00:05:37,794 --> 00:05:41,591 It is a high-voltage balance which earned a Michelin star. 120 00:05:41,965 --> 00:05:43,610 It's a magical restaurant. 121 00:05:45,028 --> 00:05:47,055 Today we will prove 122 00:05:47,056 --> 00:05:48,567 it was duck gras, 123 00:05:48,669 --> 00:05:50,308 because we are close from France. 124 00:05:50,879 --> 00:05:52,309 Here we cook fois gras 125 00:05:52,310 --> 00:05:54,715 with some fig leaves. 126 00:05:55,278 --> 00:05:59,107 Because for that fois gras, the duck eats figs. 127 00:05:59,209 --> 00:06:01,468 Matteo is not your typical chef. 128 00:06:01,570 --> 00:06:03,446 I can see that, yes. 129 00:06:03,712 --> 00:06:06,704 My job is to do a Piedmontese cuisine, 130 00:06:07,701 --> 00:06:11,705 with an international touch, 131 00:06:11,805 --> 00:06:14,556 but always focusing in Piedmont and Italy. 132 00:06:15,059 --> 00:06:16,459 Okay, enjoy. 133 00:06:17,180 --> 00:06:20,186 Fois gras is served with typical Italian vegetables, 134 00:06:20,287 --> 00:06:22,287 cavolo Nero, Tuscan cabbage. 135 00:06:24,634 --> 00:06:26,034 I have nothing to say. 136 00:06:27,053 --> 00:06:29,964 It's incredible. An incredible mix of flavors. 137 00:06:30,066 --> 00:06:31,666 The acidity, the sweetness... 138 00:06:32,100 --> 00:06:34,177 I think it's a good symbol to Turin, 139 00:06:34,279 --> 00:06:37,380 because it's super French at the base, but then... 140 00:06:37,481 --> 00:06:39,381 But then it becomes Italian. 141 00:06:40,946 --> 00:06:43,796 Matteo's unique approach of Piedmontese cuisine 142 00:06:43,897 --> 00:06:46,111 attracts the chic crowd from Turin. 143 00:06:46,213 --> 00:06:50,234 In the 19th century, Cavour was a fan of aristocratic French food. 144 00:06:50,336 --> 00:06:53,576 But he also loved more regional homemade dishes. 145 00:06:54,372 --> 00:06:57,042 The favorite was a Piedmont classic: 146 00:06:57,150 --> 00:07:01,212 Finanziera, a stew made with cheap animal parts. 147 00:07:02,072 --> 00:07:03,878 So Finance 148 00:07:03,980 --> 00:07:05,926 It's a very special recipe 149 00:07:06,026 --> 00:07:09,204 for Piedmont, but especially for this restaurant. 150 00:07:09,306 --> 00:07:11,351 - Brain. - Calf brain. 151 00:07:11,912 --> 00:07:16,252 This is bulk part of the testicles. 152 00:07:16,254 --> 00:07:17,799 - And the testicles. - Balls. 153 00:07:17,901 --> 00:07:19,888 - Yes, the balls. - Right. 154 00:07:20,435 --> 00:07:21,849 Moles 155 00:07:21,951 --> 00:07:23,902 and the core of the spine. 156 00:07:25,695 --> 00:07:27,685 These are already cooked. 157 00:07:28,129 --> 00:07:29,806 They arrive like this. 158 00:07:29,908 --> 00:07:33,551 Children, apart from foie gras, were not widely used in noble foods. 159 00:07:33,653 --> 00:07:37,335 So this was more food regional than workers. 160 00:07:37,337 --> 00:07:38,750 - Country food. - That. 161 00:07:40,180 --> 00:07:43,945 Finanziera is so associated with Cavour and that restaurant, 162 00:07:44,047 --> 00:07:46,364 that Matteo can't take it away from the menu. 163 00:07:46,466 --> 00:07:48,658 I decided to do two versions, 164 00:07:48,760 --> 00:07:52,722 mine is the traditional one, 165 00:07:52,824 --> 00:07:54,624 It's almost a thicker ragu. 166 00:07:54,724 --> 00:07:56,640 So, this is my recipe. 167 00:07:57,321 --> 00:08:01,398 I decided to cut into much larger pieces. 168 00:08:01,804 --> 00:08:03,804 We put it in the steam for two minutes, 169 00:08:04,048 --> 00:08:06,014 and then we serve with the sauce on the side. 170 00:08:06,116 --> 00:08:09,503 - And that? - The opposite of what they try to do. 171 00:08:09,605 --> 00:08:11,681 They try to hide it. 172 00:08:11,783 --> 00:08:13,868 - We must prove it. - Yes, let's do it. 173 00:08:14,885 --> 00:08:17,681 First stop, traditional finance. 174 00:08:20,269 --> 00:08:21,802 This is really delicious... 175 00:08:22,501 --> 00:08:23,901 And soft... 176 00:08:24,003 --> 00:08:25,574 Because it doesn't feel smooth. 177 00:08:25,679 --> 00:08:28,164 This is also why that Cavour loved dishes like this, 178 00:08:28,508 --> 00:08:31,533 because he grew up with a French palate, 179 00:08:31,535 --> 00:08:35,014 but in the end, he managed recognize how smooth it was. 180 00:08:35,661 --> 00:08:37,801 Now, the reinvention of Matteo. 181 00:08:37,895 --> 00:08:41,342 The sauce is veal broth, 182 00:08:41,444 --> 00:08:43,544 with vinegar and marsala. 183 00:08:44,315 --> 00:08:47,193 - Dip in the sauce and taste. - He is well. 184 00:08:51,614 --> 00:08:53,926 I feared the testicles. 185 00:08:55,037 --> 00:08:56,716 - But not now. - Were they good? 186 00:08:56,818 --> 00:08:58,593 They are absolutely delicious. 187 00:08:58,695 --> 00:09:01,145 I have to say, I love kids. 188 00:09:01,247 --> 00:09:03,402 In truth. But even I... 189 00:09:03,504 --> 00:09:04,904 I was a little... 190 00:09:05,420 --> 00:09:07,859 But is it really very delicious. 191 00:09:08,232 --> 00:09:09,632 - That kidney? - Yes. 192 00:09:11,183 --> 00:09:13,793 - I loved it. My God, I loved it. - It's like the icing on the cake. 193 00:09:14,926 --> 00:09:17,089 In these dishes that Cavour loved, 194 00:09:17,191 --> 00:09:19,791 we have contradictions of the birth of Italy. 195 00:09:19,893 --> 00:09:22,263 Cavour thought in French and ate like a Frenchman. 196 00:09:22,372 --> 00:09:24,912 But he also believed in Piedmont and Italy, 197 00:09:25,007 --> 00:09:27,007 and he loved regional food. 198 00:09:27,859 --> 00:09:29,302 You are incredible. 199 00:09:29,402 --> 00:09:31,613 Incredible. Thank you very much. You are great. 200 00:09:39,894 --> 00:09:42,539 Piedmont carries many first times in his name. 201 00:09:42,641 --> 00:09:46,646 It is the cradle of modern Italy, and Turin was the first capital. 202 00:09:47,587 --> 00:09:50,465 But now, I'm going to explore another first time... 203 00:09:50,567 --> 00:09:52,038 A first taste of food. 204 00:09:52,602 --> 00:09:56,385 I'm going to University of Gastronomic Sciences, 205 00:09:56,487 --> 00:09:59,706 which is administered by the Slow Food Movement. 206 00:09:59,808 --> 00:10:04,145 The Genesis of the Slow Food Movement That's when it opened 207 00:10:04,247 --> 00:10:07,046 a McDonald's 208 00:10:07,148 --> 00:10:11,145 in Plaza de España, in Rome, in the 80s, 209 00:10:11,247 --> 00:10:13,425 and a group of people protested, 210 00:10:13,426 --> 00:10:15,026 and that was the beginning of the movement. 211 00:10:15,365 --> 00:10:18,493 This, without a doubt, has changed significantly 212 00:10:19,370 --> 00:10:22,205 the food world as we know it. 213 00:10:23,637 --> 00:10:25,746 The campus is one hour south of Turin, 214 00:10:25,848 --> 00:10:27,865 in the small town of Pollenzo. 215 00:10:27,967 --> 00:10:29,738 And when I say small town, 216 00:10:29,840 --> 00:10:32,198 It's really small. Like, lowercase. 217 00:10:33,591 --> 00:10:36,464 We can enter the street even narrower? 218 00:10:40,950 --> 00:10:42,350 It's like a test. 219 00:10:43,471 --> 00:10:45,237 What an incredible place. 220 00:10:47,182 --> 00:10:49,998 This is clearly not an ordinary university campus. 221 00:10:50,100 --> 00:10:53,629 Students here study in a 19th century Gothic palace 222 00:10:53,731 --> 00:10:56,431 originally built for the royal family of Piedmont. 223 00:10:56,948 --> 00:10:58,348 Alright, let's go. 224 00:10:58,616 --> 00:11:02,161 GO SLOWLY 225 00:11:02,739 --> 00:11:04,139 Good morning. 226 00:11:04,539 --> 00:11:07,565 - Good morning. - I'm going to meet Carlo Petrini, 227 00:11:07,667 --> 00:11:11,504 the founder of the university and creator of the Slow Food Movement. 228 00:11:12,237 --> 00:11:14,883 One could say, a true hooded crusader. 229 00:11:16,142 --> 00:11:19,242 I want to know how and why 230 00:11:19,718 --> 00:11:22,418 the Slow Food Movement was created. 231 00:11:23,099 --> 00:11:27,807 In the 80s, not only in Italy, but all over the world, 232 00:11:27,909 --> 00:11:31,343 there was this need of speed. 233 00:11:31,900 --> 00:11:35,800 That's when a group of people from Piedmont 234 00:11:36,154 --> 00:11:39,639 began to think, if there is Fast Food, 235 00:11:39,741 --> 00:11:44,556 why don't we change the focus towards diversity 236 00:11:45,195 --> 00:11:47,957 and towards an approach 237 00:11:48,776 --> 00:11:51,370 - calmer and longer. - Yes. 238 00:11:51,836 --> 00:11:54,870 And in the span of 15 years, 239 00:11:54,872 --> 00:11:57,133 the whole world knew what it was about. 240 00:11:59,510 --> 00:12:02,931 So it was quality food against ready-made food. 241 00:12:05,141 --> 00:12:07,416 Slow Food’s mission is to fight against 242 00:12:07,518 --> 00:12:09,368 unseasoned food and industrialized. 243 00:12:09,872 --> 00:12:12,900 The university teaches value of regional specialties, 244 00:12:13,002 --> 00:12:15,526 from olive oil to wine. 245 00:12:16,671 --> 00:12:20,546 It's about enjoying the food, drink and company. 246 00:12:20,859 --> 00:12:23,159 The wonderful ritual of food. 247 00:12:24,208 --> 00:12:28,088 I returned to Turin to see the Slow Food philosophy in action, 248 00:12:28,190 --> 00:12:32,001 and understand the broad impact of this movement in this region and beyond. 249 00:12:33,142 --> 00:12:34,986 Nice to meet you. I'm Carlo. 250 00:12:35,088 --> 00:12:37,031 Welcome to Piola Da Celso. 251 00:12:37,131 --> 00:12:39,676 - Hello. Elizabeth. - Elizabeth. 252 00:12:41,342 --> 00:12:44,463 Piola Da Celso It's a family business. 253 00:12:44,565 --> 00:12:48,226 Elizabeta cooks and her son, Carlo, serve the customers. 254 00:12:49,852 --> 00:12:52,842 Today, Elizabeta is preparing the Piedmontese specialty: 255 00:12:52,944 --> 00:12:56,609 Bagna Càuda, a hot sauce made from anchovies and garlic 256 00:12:56,711 --> 00:12:58,509 in which vegetables are dipped. 257 00:12:58,611 --> 00:13:00,736 It's a dish that a few years ago 258 00:13:00,838 --> 00:13:03,354 was at risk disappearing from restaurants. 259 00:13:03,783 --> 00:13:05,483 Bagna tail is a traditional dish, 260 00:13:05,585 --> 00:13:07,233 and now everyone 261 00:13:07,335 --> 00:13:10,124 want to eat something very traditional. 262 00:13:10,226 --> 00:13:12,458 This is because of the Slow Food Movement? 263 00:13:12,768 --> 00:13:14,168 And yes. 264 00:13:14,169 --> 00:13:17,827 We all gathered at the table, talking, laughing and drinking, 265 00:13:18,215 --> 00:13:20,425 while we eat this wonder. 266 00:13:21,952 --> 00:13:25,429 I heard that Bagna Càuda da Elizabeta is the best in town. 267 00:13:25,930 --> 00:13:28,036 Where did Bagna Càuda come from? 268 00:13:28,353 --> 00:13:31,479 It was for the poor, why anchovies with salt 269 00:13:31,581 --> 00:13:35,171 - they were very cheap. - And it gives a great flavor too. 270 00:13:35,273 --> 00:13:37,270 Incredible flavor and... 271 00:13:37,372 --> 00:13:39,278 - breath. - Does it give you bad breath? 272 00:13:39,280 --> 00:13:40,800 - Yes. - Is it really possible? 273 00:13:40,902 --> 00:13:45,119 Garlic kills almost everyone that are in front of you. 274 00:13:48,243 --> 00:13:51,317 Well, it wouldn't be the first time I smell like garlic. 275 00:13:51,419 --> 00:13:53,493 The team will have to deal with it. 276 00:13:54,083 --> 00:13:55,671 Put this on so you don't get dirty. 277 00:13:55,673 --> 00:13:57,073 Yes, yes, yes. 278 00:14:00,196 --> 00:14:02,652 So I'll be the chef today? 279 00:14:02,754 --> 00:14:05,940 If you learn this, 280 00:14:05,942 --> 00:14:09,015 you can go home and do it for your family. 281 00:14:09,519 --> 00:14:12,293 You put the garlic in the milk 282 00:14:12,394 --> 00:14:16,022 for the strong garlic flavor soften. 283 00:14:17,925 --> 00:14:20,159 - There are a lot of anchovies. - I noticed. 284 00:14:20,884 --> 00:14:22,737 I don't think there's any left none in the ocean. 285 00:14:24,363 --> 00:14:26,474 Can I have more anchovies? 286 00:14:26,575 --> 00:14:27,982 Here it is. 287 00:14:28,388 --> 00:14:29,788 It's a very specific dish. 288 00:14:29,790 --> 00:14:32,828 You will only find it in Piedmont. 289 00:14:32,830 --> 00:14:34,996 And not in every restaurant. It's very rare. 290 00:14:35,541 --> 00:14:37,216 Ready. I'll take it... 291 00:14:37,218 --> 00:14:38,618 Sorry. Sorry. 292 00:14:44,425 --> 00:14:46,661 Resurrects even the dead. 293 00:14:47,053 --> 00:14:49,393 She wants to know if you said "Put in energy." 294 00:14:49,865 --> 00:14:51,265 It's ready! 295 00:14:52,978 --> 00:14:55,063 - Please try. - Are you ready? Right. 296 00:14:56,509 --> 00:14:59,809 Elizabeta herself cooks everything fresh every day. 297 00:14:59,911 --> 00:15:01,809 But it seems to adopt the traditional 298 00:15:01,810 --> 00:15:04,320 means not to use modern equipment. 299 00:15:04,421 --> 00:15:06,814 - Bravo. Very good. - Thanks. 300 00:15:06,916 --> 00:15:09,816 If you become unemployed one day, you can work here. 301 00:15:09,918 --> 00:15:11,769 Yes. I would love to, actually. 302 00:15:11,870 --> 00:15:13,370 You never know. 303 00:15:14,015 --> 00:15:16,415 God works in mysterious ways. 304 00:15:22,588 --> 00:15:26,492 This will be the best Bagna Càuda that you will prove in life. 305 00:15:26,594 --> 00:15:28,394 Remember this. Dive in. 306 00:15:30,263 --> 00:15:31,763 My new favorite word. 307 00:15:38,268 --> 00:15:40,135 - So, did you like it? - My God. 308 00:15:43,892 --> 00:15:46,279 - That's wonderful. - It's a dream. 309 00:15:46,942 --> 00:15:48,742 - Bagna Càuda is a dream. - Yes. 310 00:15:50,908 --> 00:15:52,892 If I smell like garlic, I don't care. 311 00:15:52,994 --> 00:15:55,538 I'm hungry. Is the chef good? 312 00:15:55,640 --> 00:15:58,040 - Yes. - Here it is. 313 00:15:58,375 --> 00:16:00,175 This is Vitel Tonnè. 314 00:16:01,252 --> 00:16:03,931 The classic, slight unusual combination 315 00:16:04,033 --> 00:16:06,466 veal with tuna and caper sauce. 316 00:16:10,883 --> 00:16:12,434 Meat ravioli 317 00:16:12,536 --> 00:16:15,730 bathed in meat broth, called Agnolotti. 318 00:16:15,832 --> 00:16:17,632 That's roast sauce. 319 00:16:18,348 --> 00:16:19,750 My God. 320 00:16:22,315 --> 00:16:24,504 And finally, the local specialty: 321 00:16:24,606 --> 00:16:26,334 Roast veal shoulder. 322 00:16:30,468 --> 00:16:32,992 It's an 11 out of 10. 323 00:16:36,871 --> 00:16:39,399 - It's very good. - You are very kind. 324 00:16:39,501 --> 00:16:42,331 No, I'm not kind. Well, it's not out of kindness. 325 00:16:43,333 --> 00:16:45,628 In Piedmont, the traditional food of the region 326 00:16:45,730 --> 00:16:47,493 she is very much alive and well. 327 00:16:47,595 --> 00:16:49,880 - She is very proud of it. - And rightly so. 328 00:16:50,880 --> 00:16:52,948 It's a job what is done with love, or... 329 00:16:53,050 --> 00:16:54,600 - It's about passion. - Yes. 330 00:17:07,152 --> 00:17:10,530 What Pizza is to Naples, Risotto is for Piedmont. 331 00:17:11,794 --> 00:17:14,780 Half of the country's rice comes from this region. 332 00:17:15,724 --> 00:17:17,551 Grows on the flooded plains 333 00:17:17,552 --> 00:17:20,004 in the Po River valley northeast of Turin, 334 00:17:20,106 --> 00:17:23,335 where it is irrigated by water of the glaciers of the alps. 335 00:17:26,125 --> 00:17:29,158 The city of Vercelli is the rice capital of Italy, 336 00:17:29,260 --> 00:17:30,670 with risottorias, 337 00:17:30,775 --> 00:17:33,391 specialized places in Risotto, everywhere. 338 00:17:33,862 --> 00:17:36,957 But they said the best is surprisingly 339 00:17:37,059 --> 00:17:39,735 hidden behind of a hotel from the 60s. 340 00:17:42,230 --> 00:17:43,630 There it is. 341 00:17:45,820 --> 00:17:47,691 Unpretentious is the word. 342 00:17:49,400 --> 00:17:53,490 LARGE GRAINS 343 00:17:55,108 --> 00:17:57,348 - Excuse me. - You can come in. 344 00:17:57,350 --> 00:17:58,750 - Good morning. - Good morning. 345 00:17:58,752 --> 00:18:00,152 Hello. It's a pleasure to meet you. 346 00:18:00,950 --> 00:18:02,750 The pleasure is mine. Thanks. 347 00:18:02,752 --> 00:18:04,436 This is my brother Manuel. 348 00:18:05,315 --> 00:18:07,776 The brothers Christian and Manuel Costardi 349 00:18:07,878 --> 00:18:10,158 pay homage to rice serving him 350 00:18:10,260 --> 00:18:12,360 in creative and modern ways to customers 351 00:18:12,462 --> 00:18:15,102 who travel the world to try their Risotto. 352 00:18:16,424 --> 00:18:19,178 - We start with rice. - This is your rice. 353 00:18:19,280 --> 00:18:22,865 Yes, this is a selection what we do 354 00:18:22,967 --> 00:18:25,018 with a farm near Vercelli 355 00:18:25,020 --> 00:18:27,520 that has the best rice for risotto. 356 00:18:27,622 --> 00:18:30,367 This is carnaroli, and sauté the rice. 357 00:18:30,469 --> 00:18:33,490 It is one of the most important steps for Risotto. 358 00:18:34,268 --> 00:18:35,668 We add salt 359 00:18:36,408 --> 00:18:37,808 and pepper. 360 00:18:37,910 --> 00:18:40,120 You're practically toasting, right? 361 00:18:40,122 --> 00:18:44,303 Yes, it's the only time in which it can flavor the rice. 362 00:18:44,405 --> 00:18:46,210 Then you gives flavor to Risotto. 363 00:18:46,312 --> 00:18:48,376 - We add the broth. - Vegetable broth. 364 00:18:48,378 --> 00:18:50,800 - Yes. Onion, carrot, celery. - Yes. 365 00:18:51,454 --> 00:18:54,155 The Costardi brothers celebrate the best 366 00:18:54,157 --> 00:18:56,042 of local products from Piedmont. 367 00:18:56,136 --> 00:18:59,588 Their signature dish is a Risotto made with Lavazza coffee 368 00:18:59,698 --> 00:19:01,098 a beer reduction, 369 00:19:01,100 --> 00:19:02,808 and grana padano cheese. 370 00:19:03,802 --> 00:19:07,203 The risotto we make now It is a tribute to Italy. 371 00:19:07,305 --> 00:19:11,318 We want to bring four of the most important regions 372 00:19:11,320 --> 00:19:12,928 and put everything on a plate. 373 00:19:13,030 --> 00:19:14,948 - Are you two from here? - Yes. 374 00:19:14,950 --> 00:19:16,510 We were born in Vercelli. 375 00:19:16,612 --> 00:19:19,768 The hotel was built by our grandparents in 1967. 376 00:19:19,870 --> 00:19:22,618 In 2005, we decided open our restaurant. 377 00:19:22,720 --> 00:19:24,728 - Right. - To try to do something new. 378 00:19:25,330 --> 00:19:30,250 Our idea was born from having 22 different risottos on the menu. 379 00:19:30,884 --> 00:19:32,584 The restaurant by Christian and Manuel 380 00:19:32,686 --> 00:19:35,950 is far from being a traditional risotteria, 381 00:19:36,052 --> 00:19:38,766 which normally has only one or two classic risottos 382 00:19:38,768 --> 00:19:41,024 cheese or mushroom in the menu. 383 00:19:41,438 --> 00:19:45,020 The brothers' inventive approach earned a Michelin star. 384 00:19:46,352 --> 00:19:48,588 - They are always experimenting. - Yes. 385 00:19:48,690 --> 00:19:51,628 We like to draw inspiration 386 00:19:51,730 --> 00:19:53,478 what happens in our life... 387 00:19:53,480 --> 00:19:55,775 From music, from television, 388 00:19:55,877 --> 00:19:57,860 cinema, art, everything. 389 00:19:57,962 --> 00:20:00,774 We never forget what we have outside, 390 00:20:00,876 --> 00:20:03,816 what we have around, the rice, 391 00:20:03,918 --> 00:20:06,693 the territory and Piedmont. It's very important for us. 392 00:20:06,799 --> 00:20:09,177 For this Risotto we use grana padano cream. 393 00:20:09,179 --> 00:20:10,579 Legal. 394 00:20:10,681 --> 00:20:13,500 And then we have powdered coffee. 395 00:20:13,602 --> 00:20:15,800 This is the coffee who arrived from Ethiopia. 396 00:20:17,634 --> 00:20:20,118 The idea for the cafe came because I love coffee. 397 00:20:20,220 --> 00:20:23,178 What we tried in every dish we make 398 00:20:23,280 --> 00:20:26,830 is to break what normally if you have in mind. 399 00:20:26,932 --> 00:20:30,730 Clicking on something from your past, in your memory 400 00:20:32,180 --> 00:20:34,730 - This is water without salt. - No salt. Right. 401 00:20:37,050 --> 00:20:38,450 Music. 402 00:20:40,200 --> 00:20:42,678 - Want to try? - Not like that. 403 00:20:42,780 --> 00:20:44,180 It's not difficult. 404 00:20:45,410 --> 00:20:46,810 It is not? 405 00:20:49,343 --> 00:20:50,743 No. You better do it. 406 00:20:55,210 --> 00:20:56,610 That's really cool. 407 00:20:56,712 --> 00:20:59,117 These cans were created in honor 408 00:20:59,219 --> 00:21:00,908 - to Andy Warhol. - Yes. 409 00:21:01,010 --> 00:21:03,029 - It's a beer reduction. - Just beer? 410 00:21:03,031 --> 00:21:06,308 - We only use sugar from beer. - It's like caramel. 411 00:21:08,640 --> 00:21:11,810 - Bitter. - And when mixing beer, 412 00:21:11,812 --> 00:21:15,070 coffee, and cheese in your mouth, It's like fresh mushroom. 413 00:21:17,940 --> 00:21:20,188 Now we put the grana padano cream on top. 414 00:21:23,740 --> 00:21:25,280 This is changing completely 415 00:21:25,946 --> 00:21:28,478 everything I thought about Risotto. 416 00:21:28,580 --> 00:21:31,348 Cafe upstairs and beer at the end. 417 00:21:32,710 --> 00:21:34,749 - Which spoon do you want? - That. 418 00:21:35,420 --> 00:21:36,820 Thanks. 419 00:21:42,880 --> 00:21:44,490 This is a revelation. 420 00:21:44,592 --> 00:21:47,618 - It's like a thousand things... - Yes. 421 00:21:47,720 --> 00:21:49,186 - In a can. - Yes. 422 00:21:50,350 --> 00:21:52,340 And how do you cooked the Risotto... 423 00:21:52,440 --> 00:21:53,980 So nice and firm. 424 00:21:53,982 --> 00:21:56,106 It's important have the flavor of rice. 425 00:21:56,108 --> 00:21:58,780 Gotta bite and understand what's inside. 426 00:21:59,429 --> 00:22:01,888 It's incredible. You are not in Milan, 427 00:22:01,990 --> 00:22:04,169 are not in Turin, are not in Florence. 428 00:22:04,171 --> 00:22:05,870 They are here, where they grew up. 429 00:22:05,972 --> 00:22:07,560 They say we are crazy. 430 00:22:07,662 --> 00:22:10,410 Not just people from outside, 431 00:22:10,411 --> 00:22:12,149 - but so did our grandmother. - Yeah. 432 00:22:12,250 --> 00:22:14,927 - He said they're crazy. - When we started, she said: 433 00:22:14,929 --> 00:22:18,250 "You want to sell ice at the North Pole." 434 00:22:20,327 --> 00:22:21,760 The brothers' love for rice 435 00:22:21,862 --> 00:22:23,840 also inspired the dessert menu. 436 00:22:26,630 --> 00:22:31,310 And Manuel's signature dish is "Winter Rice Field." 437 00:22:31,412 --> 00:22:34,310 When I studied this dish, I went to the rice field 438 00:22:34,412 --> 00:22:36,650 to taste the soil, to feel the ground. 439 00:22:37,265 --> 00:22:38,940 We use chestnut cream. 440 00:22:42,190 --> 00:22:43,740 - What is that? - It's ground rice. 441 00:22:43,842 --> 00:22:47,027 It's a cookie of rice flour and chocolate. 442 00:22:47,129 --> 00:22:49,551 We added a little of rice flakes. 443 00:22:49,653 --> 00:22:51,961 I ate it for breakfast, when I was a child. 444 00:22:52,062 --> 00:22:53,651 But it wasn't that good. 445 00:22:53,752 --> 00:22:55,539 And winter for us 446 00:22:55,641 --> 00:22:58,840 is one of the moments most poetic of the year. 447 00:22:58,942 --> 00:23:00,398 Cool. 448 00:23:00,500 --> 00:23:01,900 You have to be a little... 449 00:23:01,902 --> 00:23:03,312 - Crazy. - Yes. 450 00:23:04,130 --> 00:23:05,930 A little of liquid nitrogen. 451 00:23:09,890 --> 00:23:12,215 - What did he put there? - Homemade yogurt. 452 00:23:12,770 --> 00:23:15,090 - Is it freezing? - With nitrogen 453 00:23:15,190 --> 00:23:17,824 - it will look like snow. - Like snow. Cool. 454 00:23:18,610 --> 00:23:20,230 Now it's snowing. 455 00:23:20,788 --> 00:23:23,070 - That's brilliant. - Like a morning in Vercelli. 456 00:23:23,660 --> 00:23:25,577 That. I loved. 457 00:23:25,994 --> 00:23:27,950 - Do you eat with it? - Yes. 458 00:23:34,500 --> 00:23:37,017 That's great. It's not very sweet. 459 00:23:37,420 --> 00:23:39,170 I want to put it in a cone. 460 00:23:39,964 --> 00:23:42,085 - Thanks. - Damn. 461 00:23:43,054 --> 00:23:45,879 Guys, how do I I didn't know you yet? 462 00:23:50,760 --> 00:23:52,611 My whole life wasted. 463 00:24:04,154 --> 00:24:06,948 If you visit Piedmont, there's something growing here 464 00:24:06,950 --> 00:24:09,508 which is so special, you need to try. 465 00:24:09,610 --> 00:24:11,010 The white truffle. 466 00:24:11,112 --> 00:24:13,350 It's so coveted which is sold on the market 467 00:24:13,452 --> 00:24:16,040 and at charity auctions for a lot of money. 468 00:24:17,620 --> 00:24:19,040 2,100 euros. 469 00:24:19,874 --> 00:24:22,020 The largest white truffles this season 470 00:24:22,122 --> 00:24:24,590 are sold to bidders of Italy and the world. 471 00:24:24,968 --> 00:24:27,727 Enzo, let him smell her. 472 00:24:28,235 --> 00:24:29,993 The auctioneer is my friend of Turin, 473 00:24:30,094 --> 00:24:31,894 Paolo Vizzari, food writer. 474 00:24:32,200 --> 00:24:33,600 He has a hard job. 475 00:24:33,702 --> 00:24:37,140 Things for the delicate fungi are many and fast. 476 00:24:37,975 --> 00:24:40,444 5,100 euros... I'll give you one... 477 00:24:44,750 --> 00:24:46,150 I don't believe it. 478 00:24:46,252 --> 00:24:48,508 Fortunately, the buyer doesn't give up. 479 00:24:48,610 --> 00:24:52,680 The value of the truffle appears to be practically indestructible. 480 00:24:52,782 --> 00:24:54,473 5,100 and... 481 00:24:55,330 --> 00:24:56,790 sold! 482 00:24:56,792 --> 00:24:58,192 6 thousand and... 483 00:24:58,540 --> 00:24:59,940 sold! 484 00:25:00,556 --> 00:25:03,320 Finally, a truffle weighing almost 1 kg, 485 00:25:03,422 --> 00:25:06,046 attracts bidders from Moscow and Hong Kong. 486 00:25:06,520 --> 00:25:08,358 Did I hear 92 thousand euros? 487 00:25:08,460 --> 00:25:10,880 No, we are coming to 100,000 euros! 488 00:25:14,350 --> 00:25:15,750 Sold! 489 00:25:16,575 --> 00:25:18,600 100 thousand euros, from Hong Kong. 490 00:25:19,499 --> 00:25:22,100 It's US$ 114 thousand. 491 00:25:22,202 --> 00:25:23,688 When it comes to price, 492 00:25:23,790 --> 00:25:26,764 white truffles from Piedmont has its own rules. 493 00:25:27,202 --> 00:25:29,857 - Good to see you again. - Good to see you again, friend. 494 00:25:29,960 --> 00:25:32,910 Some other truffle from another part of Italy 495 00:25:33,012 --> 00:25:36,550 would get so much attention and would it be worth that much money? 496 00:25:36,552 --> 00:25:37,952 - I don't think so. - No. 497 00:25:37,954 --> 00:25:40,018 It's about the nature here. 498 00:25:40,120 --> 00:25:42,609 I couldn't believe it when the guy dropped the truffle. 499 00:25:43,080 --> 00:25:44,578 It was a scary moment. 500 00:25:44,580 --> 00:25:46,818 I saw that a little piece stayed on the floor. 501 00:25:46,920 --> 00:25:48,812 - Did you catch it? - I was embarrassed. 502 00:25:48,914 --> 00:25:50,814 It must have been about 20 grams. 503 00:25:50,816 --> 00:25:52,216 I know! That should be it. 504 00:25:53,010 --> 00:25:56,390 FOLLOW YOUR NOSE 505 00:25:57,640 --> 00:26:00,540 The black truffle, most common, can be cultivated. 506 00:26:00,642 --> 00:26:02,998 As for white truffles they only grow in the wild. 507 00:26:03,412 --> 00:26:05,822 Thus, auctions depend on hunters 508 00:26:05,824 --> 00:26:08,712 to obtain white gold in the forests of Langhe, 509 00:26:09,070 --> 00:26:12,653 an area of hills, 64 km south of Turin. 510 00:26:13,640 --> 00:26:15,324 Here, the conditions They're perfect. 511 00:26:15,426 --> 00:26:16,978 The warm air from the south 512 00:26:17,080 --> 00:26:19,283 pushes away cold currents of the Alps, 513 00:26:19,385 --> 00:26:22,687 and the summer rains feed the soil rich in minerals. 514 00:26:23,283 --> 00:26:25,749 White truffles are sold for a lot of money 515 00:26:25,851 --> 00:26:27,409 because they are difficult to find, 516 00:26:27,511 --> 00:26:29,090 even if you are an expert. 517 00:26:30,047 --> 00:26:32,454 I will find a truffle hunter, 518 00:26:32,970 --> 00:26:34,550 and let's get a big one. 519 00:26:36,161 --> 00:26:39,202 The competition between truffle hunters is intense, 520 00:26:39,304 --> 00:26:41,580 and they are obsessed in keeping your secrets. 521 00:26:42,100 --> 00:26:44,021 But I will see one who agreed to show 522 00:26:44,023 --> 00:26:45,423 a little of what you know. 523 00:26:46,270 --> 00:26:47,793 This will be interesting. 524 00:26:50,111 --> 00:26:51,650 Right. There we go. 525 00:26:52,687 --> 00:26:54,320 Hello. I'm Stanley. 526 00:26:54,937 --> 00:26:56,950 - Pleasure. - The pleasure is mine. 527 00:26:58,290 --> 00:27:02,113 Igor Bianchi is known as the king of truffle hunters. 528 00:27:03,120 --> 00:27:05,757 - Hi. - They are Lola and Susy. 529 00:27:06,388 --> 00:27:08,000 They are Border collie. 530 00:27:08,912 --> 00:27:11,668 They're beautiful. Well... Shall we go? 531 00:27:11,770 --> 00:27:13,310 - We can go. - Let's go. 532 00:27:14,798 --> 00:27:16,298 So beautiful. 533 00:27:18,001 --> 00:27:20,883 Do many people come here? 534 00:27:21,323 --> 00:27:25,273 No. It's a secret, I come at night, without lights. 535 00:27:25,375 --> 00:27:28,190 - I don't want anyone to see. - Yes. 536 00:27:28,751 --> 00:27:31,842 All these plants they give white truffles. 537 00:27:32,212 --> 00:27:36,336 Truffles can be 4 fingers away or one meter into the ground. 538 00:27:37,245 --> 00:27:39,929 Lola and Susy were trained since puppies 539 00:27:40,030 --> 00:27:42,100 to detect the unique aroma of truffles. 540 00:27:42,200 --> 00:27:43,658 For them it's a joke. 541 00:27:43,662 --> 00:27:45,120 They want a reward. 542 00:27:45,122 --> 00:27:46,649 Do they eat the truffle? 543 00:27:47,370 --> 00:27:49,501 They want a sausage of reward. 544 00:27:51,305 --> 00:27:52,946 I usually give this. 545 00:27:54,463 --> 00:27:55,920 Not for me, thank you. 546 00:27:57,050 --> 00:27:58,450 Truffles for me. 547 00:28:02,240 --> 00:28:03,640 Go, Susy. 548 00:28:06,230 --> 00:28:10,110 Igor has already found a truffle weighing just over a kilo. 549 00:28:10,417 --> 00:28:12,790 You never know what we can find today. 550 00:28:14,335 --> 00:28:16,844 Come on Lola, down. 551 00:28:20,107 --> 00:28:21,990 It's a job that requires passion. 552 00:28:22,130 --> 00:28:24,120 You need to know the place. 553 00:28:25,080 --> 00:28:26,586 Well, get down there. 554 00:28:29,040 --> 00:28:33,059 Because in France do they use pigs? 555 00:28:33,714 --> 00:28:35,114 I've never seen anything like this. 556 00:28:35,630 --> 00:28:38,220 Pigs don't follow instructions, they don't listen. 557 00:28:38,222 --> 00:28:39,622 They eat the truffles. 558 00:28:39,724 --> 00:28:42,180 But how to do do they work? 559 00:28:42,724 --> 00:28:45,041 Pigs are good for salami. 560 00:28:46,470 --> 00:28:47,870 Where's Lola? 561 00:28:52,770 --> 00:28:54,170 Alright, let's go Lola. 562 00:28:55,079 --> 00:28:56,479 Come on Lola. 563 00:29:01,420 --> 00:29:02,900 Wait. 564 00:29:07,989 --> 00:29:09,389 False alarm. 565 00:29:11,880 --> 00:29:13,420 Well... 566 00:29:15,300 --> 00:29:17,160 I wish I had found one. 567 00:29:18,221 --> 00:29:20,408 From Igor's experience, 568 00:29:20,510 --> 00:29:23,075 the last few years have been difficult for hunters. 569 00:29:23,177 --> 00:29:25,801 Climate change summer rains have decreased. 570 00:29:25,903 --> 00:29:27,590 Consequently, less truffles. 571 00:29:27,692 --> 00:29:29,419 In July it has to rain. 572 00:29:29,521 --> 00:29:32,435 And, after 35 days, truffles are born. 573 00:29:32,730 --> 00:29:34,581 But this year was not good. 574 00:29:36,255 --> 00:29:39,740 It looks like truffles they are shy today. 575 00:29:41,420 --> 00:29:43,174 Being more difficult find the truffles, 576 00:29:43,276 --> 00:29:45,240 they became even more precious. 577 00:29:46,716 --> 00:29:49,620 Lucky for me, Igor found one yesterday 578 00:29:50,075 --> 00:29:52,457 and I wanted to cook a classic dish with truffles 579 00:29:52,559 --> 00:29:54,478 in your garage. 580 00:29:54,580 --> 00:29:57,128 My God. No no. It's a lot! 581 00:29:58,630 --> 00:30:00,948 It has a unique scent! 582 00:30:01,050 --> 00:30:03,640 Nothing else in the world is like this. 583 00:30:05,380 --> 00:30:09,110 Simple recipes are better to taste the truffles. 584 00:30:09,212 --> 00:30:12,023 So Igor is doing eggs fried in butter, 585 00:30:12,125 --> 00:30:14,060 covered with grated truffle. 586 00:30:14,465 --> 00:30:17,008 I grated the truffle and cover to heat 587 00:30:17,110 --> 00:30:19,528 and absorb her aroma. 588 00:30:19,960 --> 00:30:21,360 I see. 589 00:30:22,691 --> 00:30:24,948 You will keep cooking, because it's hot. 590 00:30:24,950 --> 00:30:26,350 Now she needs... 591 00:30:26,702 --> 00:30:28,102 Can you tell me until when? 592 00:30:28,511 --> 00:30:29,911 Tell me when. 593 00:30:31,290 --> 00:30:32,690 What a scent! 594 00:30:33,160 --> 00:30:35,543 In the 70s, there were so many truffles 595 00:30:36,000 --> 00:30:40,418 that we used to eat truffles, instead of bread at festivals. 596 00:30:40,960 --> 00:30:42,420 - Serious? - Yes. 597 00:30:42,526 --> 00:30:45,737 Can't you grow them? 598 00:30:45,839 --> 00:30:47,605 - The black one does. - The black woman does, 599 00:30:47,607 --> 00:30:49,850 - but not the white one. - White is impossible. 600 00:30:50,300 --> 00:30:53,277 Experts in France spent the last 30 years 601 00:30:53,394 --> 00:30:56,519 studying manners to cultivate them. 602 00:30:56,621 --> 00:30:58,431 But they couldn't. Luckily! 603 00:30:58,860 --> 00:31:02,010 Or not truffle hunters would make sense. I prefer it this way. 604 00:31:02,112 --> 00:31:04,400 I have fun, dogs have fun... 605 00:31:04,502 --> 00:31:06,030 - You had fun, didn't you? - Yes. 606 00:31:06,386 --> 00:31:08,112 Can I eat now? 607 00:31:08,741 --> 00:31:11,490 Despite all the pomp and freshness, 608 00:31:11,807 --> 00:31:13,981 in the case of white truffles, 609 00:31:13,983 --> 00:31:17,420 they are a simple pleasure, straight from Mother Nature. 610 00:31:22,050 --> 00:31:23,450 Perfect! 611 00:31:25,456 --> 00:31:28,316 You are very very kind! 612 00:31:40,113 --> 00:31:43,816 In Langhe, I am looking of another coveted delight, 613 00:31:44,320 --> 00:31:46,946 that comes from this land of coveted treats. 614 00:31:48,133 --> 00:31:49,533 It's so beautiful! 615 00:31:51,673 --> 00:31:54,980 Due to a unique combination of geography and climate, 616 00:31:55,082 --> 00:31:57,838 these hills are home not just white truffles, 617 00:31:57,940 --> 00:32:01,261 but also one of the wines Italy's most famous reds. 618 00:32:02,960 --> 00:32:05,480 Giulia Negri is the first of your family 619 00:32:05,582 --> 00:32:08,158 making Barolo from the vines on this property. 620 00:32:08,260 --> 00:32:10,951 THE WINE OF THE CLOUDS 621 00:32:11,053 --> 00:32:12,948 So, Did you inherit this place? 622 00:32:12,950 --> 00:32:14,350 - Yes. - From your family? 623 00:32:14,352 --> 00:32:16,755 It was a big family of Turin engineers. 624 00:32:16,857 --> 00:32:19,122 And they bought the land in 1870. 625 00:32:19,224 --> 00:32:21,566 They made one of first cars from Italy 626 00:32:21,668 --> 00:32:24,194 They bought it like a summer house. 627 00:32:24,672 --> 00:32:28,246 So no one ever cared of agriculture. 628 00:32:31,639 --> 00:32:33,528 These slopes receive lots of sun... 629 00:32:33,630 --> 00:32:35,030 Although, not today... 630 00:32:35,129 --> 00:32:37,292 Making it perfect to cultivate Nebbiolo, 631 00:32:37,394 --> 00:32:40,824 a difficult thin-skinned grape to cultivate outside this region. 632 00:32:41,670 --> 00:32:44,283 It is the only grape that can be used to make Barolo. 633 00:32:44,857 --> 00:32:47,582 How many hectares do you have? 634 00:32:47,925 --> 00:32:50,723 We have six and a half acres of vines, 635 00:32:50,725 --> 00:32:53,300 so they stay around the house, and 12 forest. 636 00:32:53,986 --> 00:32:56,578 It is one of the last forests from the Barolo area. 637 00:32:57,050 --> 00:33:00,695 And that's why that we protect it a lot. 638 00:33:00,797 --> 00:33:03,735 There are producers wanting to get rid of of the forest and planting... 639 00:33:03,837 --> 00:33:05,479 Vines? Exactly. 640 00:33:07,740 --> 00:33:11,731 Barolo produced only in that little corner of the Langhe 641 00:33:11,833 --> 00:33:14,729 it is one of the finest wines and expensive from Italy. 642 00:33:16,715 --> 00:33:18,903 "Nebbia" means "mist", in Italian. 643 00:33:19,005 --> 00:33:20,949 And when they arrive the mists of autumn, 644 00:33:21,051 --> 00:33:23,024 the harvest of Nebbiolo is made. 645 00:33:23,460 --> 00:33:25,019 So I got here at the right time 646 00:33:25,121 --> 00:33:27,651 to see how Giulia transform these grapes. 647 00:33:29,840 --> 00:33:31,240 Come in. 648 00:33:35,057 --> 00:33:37,284 Here, for sure, can smell it. 649 00:33:37,286 --> 00:33:38,787 I'm definitely feeling it. 650 00:33:38,889 --> 00:33:41,154 We finish the harvest two weeks ago. 651 00:33:42,229 --> 00:33:44,478 We are at the peak of fermentation 652 00:33:44,480 --> 00:33:46,480 and if you listen... 653 00:33:49,940 --> 00:33:51,901 - He's alive! - He's alive! 654 00:33:54,570 --> 00:33:58,390 Our job is to maintain the top is always wet 655 00:33:58,490 --> 00:34:02,334 during fermentation because, if not, it will turn into vinegar. 656 00:34:02,436 --> 00:34:03,836 - Vinegar? - Yes. 657 00:34:04,946 --> 00:34:06,346 Are you adding wine? 658 00:34:06,348 --> 00:34:08,506 We are pulling from the bottom. 659 00:34:08,608 --> 00:34:10,318 You take it from below and put it on top? 660 00:34:10,420 --> 00:34:11,820 - Exactly. - I understood. 661 00:34:12,840 --> 00:34:15,090 I wish I had that in my kitchen. 662 00:34:17,720 --> 00:34:20,555 Did you study how to make wine or... 663 00:34:20,557 --> 00:34:22,498 - I never studied. - Did you learn by yourself? 664 00:34:22,600 --> 00:34:24,534 But not knowing anything about this, 665 00:34:25,862 --> 00:34:27,650 It made me learn really quickly. 666 00:34:28,784 --> 00:34:30,699 Wine is like cooking. 667 00:34:31,190 --> 00:34:33,210 It's like zucchini, if they are burning, 668 00:34:33,212 --> 00:34:35,030 you say, "Stop." It's the same thing. 669 00:34:36,101 --> 00:34:37,501 It's more like... 670 00:34:37,813 --> 00:34:40,160 I feel. I don't know how to explain it. 671 00:34:40,981 --> 00:34:43,018 Now, the best part of the process. 672 00:34:43,120 --> 00:34:44,520 For me, at least. 673 00:34:44,815 --> 00:34:46,858 This is a Barolo which is very young. 674 00:34:46,860 --> 00:34:48,440 It's from 2019. 675 00:34:48,840 --> 00:34:51,317 He's been here for two years. 676 00:34:51,419 --> 00:34:54,340 So it's halfway of aging. 677 00:35:01,123 --> 00:35:02,670 I'm not going to spit that out. 678 00:35:02,770 --> 00:35:04,170 It's delicious. 679 00:35:04,566 --> 00:35:06,616 But you can see that needs more time. 680 00:35:07,160 --> 00:35:09,760 - Definitely. - How old are you? 681 00:35:09,862 --> 00:35:12,586 - I turned 30 last week. - It's incredible. 682 00:35:14,342 --> 00:35:16,521 One of the winemakers youngest in the region, 683 00:35:16,623 --> 00:35:19,041 the instinctive sense from Giulia to the grapes 684 00:35:19,143 --> 00:35:21,613 and his meticulous observation of the process, 685 00:35:21,727 --> 00:35:23,514 make your wine spectacular. 686 00:35:25,253 --> 00:35:27,227 So let's open another Barolo... 687 00:35:27,333 --> 00:35:30,238 But less vintage, which is 2017. 688 00:35:30,340 --> 00:35:31,779 Health. 689 00:35:31,881 --> 00:35:34,010 - Thank you very much. - You're welcome, Stanley. 690 00:35:37,200 --> 00:35:38,600 That is great. 691 00:35:38,602 --> 00:35:40,002 That is great. 692 00:35:40,140 --> 00:35:42,114 - It's distinctly different... - Yes. 693 00:35:42,116 --> 00:35:45,023 From wine 2019 which is still in... 694 00:35:45,125 --> 00:35:46,525 - Barrel. - In the barrel. 695 00:35:46,871 --> 00:35:48,271 Tannins are 696 00:35:48,641 --> 00:35:50,041 most prominent. 697 00:35:50,915 --> 00:35:53,315 And at the same time, It's lighter... 698 00:35:54,313 --> 00:35:55,713 and more delicate. 699 00:35:56,614 --> 00:36:00,114 - Yes, it's more balanced, isn't it? - Yes, it was unbalanced. 700 00:36:00,216 --> 00:36:01,616 It's going back and forth. 701 00:36:01,718 --> 00:36:05,618 This is the longest description of a wine that someone has already made. 702 00:36:05,720 --> 00:36:07,720 I'm really sorry. I am really sorry. 703 00:36:07,722 --> 00:36:09,520 I could say that... 704 00:36:09,622 --> 00:36:11,022 It has touches of strawberry. 705 00:36:11,124 --> 00:36:13,124 But I won't say, because it doesn't. 706 00:36:13,928 --> 00:36:16,090 I'm just going to say that it's very good, 707 00:36:16,192 --> 00:36:18,342 and it's getting 708 00:36:19,138 --> 00:36:20,538 - better. - Yes. 709 00:36:20,640 --> 00:36:22,040 As it opens... 710 00:36:22,042 --> 00:36:24,288 It's incredible like Barolo, 711 00:36:24,390 --> 00:36:26,066 you serve and in 10 minutes 712 00:36:26,068 --> 00:36:27,639 - changes completely. - Total. 713 00:36:27,740 --> 00:36:29,940 Need the truffle to harmonize and then... 714 00:36:30,464 --> 00:36:32,270 I know. Let's look for one. 715 00:36:47,894 --> 00:36:50,412 I can't resist to the call of the Alps, 716 00:36:50,414 --> 00:36:52,920 that dominate the horizon everywhere in Piedmont. 717 00:36:55,386 --> 00:36:57,130 Finally moving up in the world, 718 00:36:57,232 --> 00:37:00,238 I went to the smallest and highest region in Italy: 719 00:37:00,340 --> 00:37:01,740 Aosta Valley. 720 00:37:02,700 --> 00:37:04,100 Nestled in the Alps, 721 00:37:04,202 --> 00:37:07,886 cuisine is influenced by neighbors France and Switzerland. 722 00:37:09,472 --> 00:37:11,208 As always, I'm hungry 723 00:37:11,310 --> 00:37:13,782 and there is a small restaurant at the base of the Matterhorn 724 00:37:13,784 --> 00:37:15,762 dedicated to alpine food: 725 00:37:15,864 --> 00:37:17,264 Alpage. 726 00:37:18,314 --> 00:37:21,678 SAY FROMAGE 727 00:37:21,780 --> 00:37:24,180 Hello, nice to meet you. Welcome, Stanley. 728 00:37:24,280 --> 00:37:26,540 Thanks. Thank you for having me. 729 00:37:27,408 --> 00:37:29,208 Cecilia Lazzarotto, 730 00:37:29,310 --> 00:37:31,000 local teacher and sommelier, 731 00:37:31,102 --> 00:37:34,526 knows the best of the region has to offer. 732 00:37:34,628 --> 00:37:36,128 - Are we going to eat? - Yes. 733 00:37:36,130 --> 00:37:38,088 - It can be outside, if you want. - Let's go. 734 00:37:41,811 --> 00:37:43,311 With a view like this, 735 00:37:43,413 --> 00:37:45,113 you have to eat outside. 736 00:37:46,514 --> 00:37:47,914 What do we have? 737 00:37:47,916 --> 00:37:51,416 We have Jambon de Bosses with fried apples. 738 00:37:51,518 --> 00:37:52,918 - That's... - Jambon. 739 00:37:53,020 --> 00:37:55,400 You are speaking French. Alright, continue. 740 00:37:55,402 --> 00:37:56,802 A little bit. 741 00:37:57,690 --> 00:37:59,678 This is Lard d'Arnad. 742 00:37:59,780 --> 00:38:01,180 Yes, lardo. 743 00:38:02,320 --> 00:38:04,348 Chestnuts with butter and honey. 744 00:38:04,450 --> 00:38:06,990 Bleu D'Aoste, our blue cheese. 745 00:38:07,696 --> 00:38:09,896 Toma cheese from the Ayas Valley. Fontina. 746 00:38:09,998 --> 00:38:11,398 - Thank you very much. - Thank you. 747 00:38:11,500 --> 00:38:13,200 Look, how beautiful it is. 748 00:38:13,750 --> 00:38:15,407 So I eat this with the bread? 749 00:38:15,509 --> 00:38:17,509 And with honey and chestnuts. 750 00:38:18,328 --> 00:38:20,851 So, in this region, There are basically... 751 00:38:21,610 --> 00:38:23,658 three different languages. Italian? 752 00:38:23,760 --> 00:38:26,788 Italian, French and Franco-Provençal, patois. 753 00:38:26,890 --> 00:38:28,714 But I think most 754 00:38:28,810 --> 00:38:30,878 of the population of our region 755 00:38:30,980 --> 00:38:33,216 - considers herself Italian. - Italian. 756 00:38:33,590 --> 00:38:35,958 It's strange because we never see 757 00:38:36,060 --> 00:38:38,690 the other side of the mountain. But we know 758 00:38:39,304 --> 00:38:41,104 who is on the other side. 759 00:38:41,206 --> 00:38:42,806 The connections are there. 760 00:38:44,606 --> 00:38:46,006 And if there is a dish 761 00:38:46,008 --> 00:38:48,808 what close neighbors of Aosta Valley are famous... 762 00:38:49,547 --> 00:38:51,600 - Thank you. - It's fondue. 763 00:38:52,330 --> 00:38:54,540 On this side of the mountains, It's called "Fonduta", 764 00:38:56,017 --> 00:38:58,217 and here they do It's a little different. 765 00:39:00,710 --> 00:39:02,110 Isn't it good? 766 00:39:03,720 --> 00:39:06,868 The difference between Switzerland and France... 767 00:39:06,970 --> 00:39:09,388 They make fonduta with different cheese... 768 00:39:09,489 --> 00:39:10,889 What do they use? 769 00:39:10,891 --> 00:39:12,310 - Gruyère? - Gruyère? 770 00:39:12,410 --> 00:39:13,958 Maybe a little frachet. 771 00:39:14,060 --> 00:39:16,012 For us, the rule is 772 00:39:16,754 --> 00:39:18,758 to make fonduta need Fontina. 773 00:39:18,860 --> 00:39:21,980 Without Fontina, in the Aosta Valley We don't call it fonduta. 774 00:39:23,592 --> 00:39:25,210 Italian Fontina cheese, 775 00:39:25,312 --> 00:39:28,414 from cows fed with sweet grass in these mountains, 776 00:39:28,516 --> 00:39:30,201 makes the Fonduta so tasty, 777 00:39:30,303 --> 00:39:33,318 that doesn't need white wine like in France or Switzerland. 778 00:39:35,599 --> 00:39:38,365 - My God, this is so good. - You liked it, didn't you? 779 00:39:39,140 --> 00:39:40,540 This is incredible. 780 00:39:40,544 --> 00:39:43,030 - The flavor is... - It's very peculiar. 781 00:39:43,130 --> 00:39:45,448 This is perfect, with this... 782 00:39:45,550 --> 00:39:48,578 With this landscape, it's perfect. 783 00:39:48,680 --> 00:39:50,130 You don't need to walk any further. 784 00:39:50,890 --> 00:39:52,290 Very tasty. 785 00:39:53,900 --> 00:39:56,400 All these dishes are full of calories. 786 00:39:56,502 --> 00:39:58,702 Perfect for a day high in the mountains, 787 00:39:58,804 --> 00:40:01,154 and I couldn't leave without climbing to the top of one. 788 00:40:07,404 --> 00:40:09,212 I've skied here before, 789 00:40:09,314 --> 00:40:11,030 and the view from the peak It's spectacular. 790 00:40:11,633 --> 00:40:13,333 I can't wait to see again. 791 00:40:14,396 --> 00:40:16,537 And then, as suggested... 792 00:40:18,959 --> 00:40:21,840 Look. We are shrouded in clouds. 793 00:40:22,558 --> 00:40:24,158 And we will pass through them. 794 00:40:25,590 --> 00:40:26,990 A trip for nothing, right? 795 00:40:31,013 --> 00:40:33,140 We are on the border. 796 00:40:33,242 --> 00:40:35,118 So we have to cross. 797 00:40:35,220 --> 00:40:36,620 - Alright, ready? - Yes. 798 00:40:37,199 --> 00:40:38,732 - Ready? - Ciao, Italy. 799 00:40:39,480 --> 00:40:41,548 - We're in Switzerland. - We're in Switzerland. 800 00:40:41,650 --> 00:40:43,050 Calm down, I forgot something. 801 00:40:44,110 --> 00:40:45,820 - Is that where we're going? - Yes. 802 00:40:48,474 --> 00:40:51,030 What better way to end my journey to the Alps 803 00:40:51,132 --> 00:40:52,932 than with a bowl of local liquor? 804 00:40:53,450 --> 00:40:56,210 - It's cold now. - But Génépi will help. 805 00:40:58,515 --> 00:41:00,752 Génépi really warms up in winter. 806 00:41:00,854 --> 00:41:02,279 It is made with absinthe, 807 00:41:02,381 --> 00:41:05,349 an alpine plant with healing properties. 808 00:41:05,648 --> 00:41:07,048 - Health. - Thank you very much. 809 00:41:07,050 --> 00:41:08,450 Thank you very much too. 810 00:41:12,338 --> 00:41:14,331 It's fantastic. With the herbs... 811 00:41:15,028 --> 00:41:16,428 from the mountains... 812 00:41:16,430 --> 00:41:17,830 - Fantastic, right? - Yes! 813 00:41:17,932 --> 00:41:19,582 To keep warm in the mountains. 814 00:41:21,270 --> 00:41:24,370 Génépi brightened things up considerably, 815 00:41:24,472 --> 00:41:25,872 inside and out. 816 00:41:26,650 --> 00:41:28,190 Look. Now we can see. 817 00:41:34,315 --> 00:41:38,907 You just have to admire to understand what they are like. 818 00:41:39,009 --> 00:41:43,346 To fully appreciate the beauty of the mountains. 819 00:41:43,804 --> 00:41:45,904 It's hard to describe sometimes. 820 00:41:46,006 --> 00:41:50,506 I look and shut up because it is impossible to speak. 821 00:41:50,860 --> 00:41:52,260 Beautiful. 822 00:41:54,508 --> 00:41:57,210 Extended below is the Aosta Valley, 823 00:41:57,312 --> 00:41:59,012 and Piedmont beyond, 824 00:41:59,114 --> 00:42:01,114 where the Italian nation was born. 825 00:42:01,491 --> 00:42:03,356 A region without which, 826 00:42:03,458 --> 00:42:05,258 I wouldn't be looking by Italy 827 00:42:05,360 --> 00:42:06,760 not at all. 828 00:42:06,762 --> 00:42:09,412 WANT TO JOIN US? EMAIL | loschulosteam@gmail.com 829 00:42:09,414 --> 00:42:12,679 LET'S BE FRIENDS! @loschulosteam | FB/IG/PI/TT/YT/TK/SP/SN |