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1
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- Ah.
2
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Oh, grazie.
3
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- Grazie.
4
00:00:34,686 --> 00:00:37,211
That's really good. Ossobuco.
5
00:00:39,343 --> 00:00:43,217
This is one of my favorite
places in the world.
6
00:00:43,260 --> 00:00:44,870
But you'll never
guess where it is.
7
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- Okay, I'll give you a hint.
8
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Grazie.
9
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There are more Italians here
10
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than in Bologna or Pisa.
11
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The Ancient Romans saw it
as their last frontier.
12
00:00:58,623 --> 00:00:59,798
- No, it's not. It's Trajan.
13
00:01:02,149 --> 00:01:06,414
- It's a place built on
tradition and innovation.
14
00:01:06,457 --> 00:01:10,983
And whatever you've heard,
the food here is incredible.
15
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Wow, this is so good.
16
00:01:13,421 --> 00:01:14,987
I don't even wanna talk anymore.
17
00:01:15,031 --> 00:01:17,555
I just wanna eat it.
18
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Welcome to London.
19
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I'm Stanley Tucci.
20
00:01:26,042 --> 00:01:27,870
I'm Italian on both sides,
21
00:01:27,913 --> 00:01:30,307
and I've been traveling
across Italy to discover
22
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how the food in each of
this country's 20 regions
23
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is as unique as the
people and their past.
24
00:01:37,532 --> 00:01:39,273
By population alone,
25
00:01:39,316 --> 00:01:41,623
London could be
Italy's 21st region.
26
00:01:53,069 --> 00:01:54,810
- My friend, Andrea Riva,
27
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is one of half a
million Italians
28
00:01:56,681 --> 00:01:59,510
who have chosen to
make London their home.
29
00:02:03,949 --> 00:02:07,170
So why is it, here,
that for 150 years,
30
00:02:07,214 --> 00:02:09,390
Italians have found
the freedom...
31
00:02:09,433 --> 00:02:12,262
This is completely different
than what I saw in Italy.
32
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To create something wonderful.
33
00:02:14,830 --> 00:02:16,919
Do you see how I gave
myself the bigger piece?
34
00:02:16,962 --> 00:02:18,660
Mmm, mmm. Oh, my God.
35
00:02:18,703 --> 00:02:20,357
It's so sweet. I love that.
36
00:02:20,401 --> 00:02:22,533
Come on. This is incredible.
37
00:02:33,457 --> 00:02:36,678
London's been my home
for about a decade now.
38
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In my mind, no city in the world
39
00:02:38,723 --> 00:02:42,074
can rival its
elegance and charm.
40
00:02:42,118 --> 00:02:43,728
It's a magnetic metropolis
41
00:02:43,772 --> 00:02:45,730
twice the size of New York City.
42
00:02:47,732 --> 00:02:51,693
And today, I'm taking you
to one of my favorite spots.
43
00:02:51,736 --> 00:02:56,132
So here I am striding
along Savile Row,
44
00:02:56,176 --> 00:02:59,527
where some of the best
tailors in London are...
45
00:02:59,570 --> 00:03:02,617
In the world are.
46
00:03:02,660 --> 00:03:05,272
Sadly, I have no
time for a fitting.
47
00:03:05,315 --> 00:03:07,665
I've got a lunch date at the
only restaurant on the block,
48
00:03:07,709 --> 00:03:10,059
the aptly named Sartoria.
49
00:03:10,102 --> 00:03:11,626
That's Italian
for "tailor shop."
50
00:03:15,456 --> 00:03:17,022
Ciao.
- Oh, Stanley.
51
00:03:17,066 --> 00:03:18,067
- Hi.
- How you doing?
52
00:03:18,110 --> 00:03:19,721
- How you doin'?
53
00:03:19,764 --> 00:03:21,264
- Nice to see you.
- I'm so happy to see you.
54
00:03:21,288 --> 00:03:22,308
- And you, and you.
- You all right?
55
00:03:22,332 --> 00:03:23,855
- Yeah, I'm good. Good. Busy.
56
00:03:23,899 --> 00:03:24,769
- Good.
- I'm excited to have you
57
00:03:24,813 --> 00:03:25,988
in my kitchen.
58
00:03:26,031 --> 00:03:27,381
- Francesco Mazzei and I
59
00:03:27,424 --> 00:03:29,426
have known each other
for a long time.
60
00:03:29,470 --> 00:03:31,167
I love his food so much
61
00:03:31,211 --> 00:03:33,189
that Felicity and I asked
him to cater our wedding.
62
00:03:37,521 --> 00:03:39,262
- Yeah, yeah, yeah,
I don't know why.
63
00:03:39,306 --> 00:03:41,133
- You're a lucky man.
- I know, I know.
64
00:03:42,309 --> 00:03:43,962
I've managed to sneak in
65
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before the lunch crowd
arrives, and it turns out
66
00:03:46,269 --> 00:03:48,967
Francesco's cooking a dish
I've never tried before.
67
00:03:49,011 --> 00:03:50,091
So what are you gonna make?
68
00:03:53,407 --> 00:03:54,495
- Whoa. My God,
69
00:03:54,538 --> 00:03:55,538
look at the size of that.
70
00:03:58,412 --> 00:03:59,412
- Right.
71
00:04:01,589 --> 00:04:02,589
- That's beautiful.
72
00:04:05,941 --> 00:04:09,292
- Francesco moved to London
in the 1990s from Calabria,
73
00:04:09,336 --> 00:04:11,294
one of Italy's poorest regions.
74
00:04:13,253 --> 00:04:15,951
Today, he heads a busy
kitchen with a staff of 50.
75
00:04:18,736 --> 00:04:21,043
This one? Jesus, really?
76
00:04:23,263 --> 00:04:27,528
Spicy and unctuous, 'nduja
is a Calabrian sausage
77
00:04:27,571 --> 00:04:30,313
that you typically find
scraped on a bit of old bread,
78
00:04:30,357 --> 00:04:32,315
not a scallop.
79
00:04:32,359 --> 00:04:33,621
- Okay, look.
- Wow.
80
00:04:33,664 --> 00:04:35,275
I have children
smaller than that.
81
00:04:35,318 --> 00:04:38,103
Jesus.
82
00:04:38,147 --> 00:04:39,844
Oh, that's beautiful.
- Check this out.
83
00:04:39,888 --> 00:04:43,718
- Yeah, that is
really, really... whoa.
84
00:04:43,761 --> 00:04:45,415
Look at the color.
85
00:04:45,459 --> 00:04:47,461
That's a lot of paprika.
- Beautiful.
86
00:04:47,504 --> 00:04:49,376
- That's like a mad
Hungarian got in there.
87
00:04:59,386 --> 00:05:00,386
- Okay.
88
00:05:03,520 --> 00:05:05,609
- Right.
89
00:05:05,653 --> 00:05:06,804
- Yes, wow.
- What we're gonna do...
90
00:05:06,828 --> 00:05:08,264
The mashed potato here...
- Yeah?
91
00:05:11,354 --> 00:05:13,443
- Scallops.
- Oh, my God.
92
00:05:13,487 --> 00:05:15,358
- Just gonna go to the grill.
93
00:05:15,402 --> 00:05:17,360
- Two minutes on the grill,
94
00:05:17,404 --> 00:05:19,928
and then it's time
for some pyrotechnics.
95
00:05:19,971 --> 00:05:20,885
- This is dangerous, yeah?
96
00:05:25,063 --> 00:05:27,196
- Ah, that's nice.
97
00:05:27,239 --> 00:05:28,371
- So now...
98
00:05:31,548 --> 00:05:33,942
- Yes.
99
00:05:33,985 --> 00:05:36,336
- And we add the two
main ingredients.
100
00:05:36,379 --> 00:05:37,989
This is the 'nduja.
101
00:05:38,033 --> 00:05:39,643
- It's like a
candy, practically.
102
00:05:39,687 --> 00:05:41,471
- Yeah, it's quite unusual.
103
00:05:41,515 --> 00:05:43,081
- Whoa.
- Kay.
104
00:05:43,125 --> 00:05:44,344
- Whoa.
105
00:05:44,387 --> 00:05:45,954
- Now, salsa verde.
106
00:05:45,997 --> 00:05:49,174
Bread soaked in vinegar,
anchovies, parsley, capers,
107
00:05:49,218 --> 00:05:50,654
egg whites, and garlic.
- Come on.
108
00:05:50,698 --> 00:05:52,526
- Calabrian extra
virgin olive oil.
109
00:05:52,569 --> 00:05:54,354
- Oh, my.
110
00:05:54,397 --> 00:05:56,356
- This Juniper
branch, you see it?
111
00:05:56,399 --> 00:05:57,855
It's to give a bit of
decoration to the dish.
112
00:05:57,879 --> 00:05:59,054
- Right.
113
00:05:59,097 --> 00:06:01,273
- Scallops here.
- That's beautiful.
114
00:06:01,317 --> 00:06:03,437
You were the one who really
sort of introduced this...
115
00:06:11,458 --> 00:06:13,764
- Mmm.
116
00:06:13,808 --> 00:06:15,897
That's delicious.
- Good.
117
00:06:15,940 --> 00:06:18,290
- It's got so much
going on. Mmm.
118
00:06:18,334 --> 00:06:20,423
I could hang around
with Francesco all day.
119
00:06:20,467 --> 00:06:21,531
- It looks like
you're enjoying it.
120
00:06:21,555 --> 00:06:23,165
- Yeah, I'm loving it.
- Thank you.
121
00:06:23,208 --> 00:06:26,124
- But I've got a
lunch date upstairs.
122
00:06:26,168 --> 00:06:28,431
John. How are ya?
123
00:06:28,475 --> 00:06:30,520
- So nice to meet you.
- So nice to meet you too.
124
00:06:30,564 --> 00:06:32,087
Are you hungry?
- Very.
125
00:06:32,130 --> 00:06:33,828
- Good.
126
00:06:33,871 --> 00:06:36,308
I'm being joined by John Dickie,
127
00:06:36,352 --> 00:06:37,658
an historian who's about
128
00:06:37,701 --> 00:06:39,573
as obsessed with
Italian food as I am.
129
00:06:42,489 --> 00:06:45,317
- A bit of 'nduja.
130
00:06:45,361 --> 00:06:49,713
Nobody in their right minds,
a generation or two ago,
131
00:06:49,757 --> 00:06:52,803
would've thought of Calabria
as somewhere that, you know,
132
00:06:52,847 --> 00:06:55,589
had a cuisine to
offer the world.
133
00:06:55,632 --> 00:06:57,460
But we're looking
in the wrong place
134
00:06:57,504 --> 00:06:59,810
if we think that
somehow it was peasants
135
00:06:59,854 --> 00:07:01,682
who magically...
- Yes, you're naturally...
136
00:07:01,725 --> 00:07:05,512
- Transplanted this food
onto our tables, you know.
137
00:07:05,555 --> 00:07:09,646
The real motors of Italian
cuisine are cities...
138
00:07:09,690 --> 00:07:13,215
Parma ham, Bistecca
alla Fiorentina,
139
00:07:13,258 --> 00:07:15,739
your pizza Napolitana,
and so on and so forth.
140
00:07:15,783 --> 00:07:17,524
- So why has London become
141
00:07:17,567 --> 00:07:20,396
such a fertile place
for Italian food?
142
00:07:20,440 --> 00:07:23,225
- Italy is a country where,
143
00:07:23,268 --> 00:07:26,489
for bright, talented, young
people, all too often,
144
00:07:26,533 --> 00:07:28,622
it's who you know and
not what you know.
145
00:07:28,665 --> 00:07:31,886
Whereas London, it's
more competitive.
146
00:07:31,929 --> 00:07:34,192
But as they say in Italian...
147
00:07:36,499 --> 00:07:39,110
Nobody looks at who you are.
They look at what you can do.
148
00:07:39,154 --> 00:07:40,721
- Right.
149
00:07:40,764 --> 00:07:42,200
It's here in London
150
00:07:42,244 --> 00:07:44,072
that Francesco has
found the freedom
151
00:07:44,115 --> 00:07:47,684
to take an entirely new
approach to Calabrian cuisine.
152
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What do we got?
153
00:07:49,817 --> 00:07:51,359
- Talk us through.
- This is our black cod
154
00:07:51,383 --> 00:07:52,863
with licorice, red onion jam,
155
00:07:52,907 --> 00:07:56,519
carbonero, olive oil
mash, and crispy potatoes.
156
00:07:56,563 --> 00:07:58,434
- Look at that.
- Mmm.
157
00:08:06,964 --> 00:08:07,965
- It's incredible.
158
00:08:08,009 --> 00:08:09,619
This is absolutely delicious.
159
00:08:09,663 --> 00:08:11,229
- Oh, thank you.
160
00:08:11,273 --> 00:08:13,144
- What looks like haute cuisine,
161
00:08:13,188 --> 00:08:15,233
is actually an
ode to Francesco's
162
00:08:15,277 --> 00:08:17,497
humble Calabrian roots.
163
00:08:30,858 --> 00:08:32,860
- Really?
- Yeah, yeah, yeah, yeah.
164
00:08:32,903 --> 00:08:35,558
- So in all of the fish,
it was a bit of salinity.
165
00:08:35,602 --> 00:08:38,300
We marinate with licorice
for a couple of hours,
166
00:08:38,343 --> 00:08:41,651
and then of course, the
red onion, Tropea onion.
167
00:08:41,695 --> 00:08:43,218
- So good.
- So it's a bit like
168
00:08:43,261 --> 00:08:45,960
a bit of my
experience on a plate.
169
00:08:46,003 --> 00:08:49,833
- Where do you see London
food going in the future?
170
00:08:55,491 --> 00:08:56,710
- Cheers.
- Cheers.
171
00:08:56,753 --> 00:08:59,582
- And thank you so much.
Thank you... cheers.
172
00:09:16,294 --> 00:09:19,341
- There are over 3,000 Italian
restaurants and delicatessens
173
00:09:19,384 --> 00:09:21,082
in London today.
174
00:09:21,125 --> 00:09:22,736
Look at that.
175
00:09:22,779 --> 00:09:25,434
But this British love
affair with Italian food
176
00:09:25,477 --> 00:09:26,914
didn't simply happen overnight.
177
00:09:26,957 --> 00:09:28,742
Oh, my God. It's so sweet.
178
00:09:28,785 --> 00:09:30,613
That's the way it
should be sliced.
179
00:09:30,657 --> 00:09:33,964
Look, you can almost
see through it.
180
00:09:34,008 --> 00:09:36,401
One man's yearning for
the food of his homeland
181
00:09:36,445 --> 00:09:37,838
wound up transforming
182
00:09:37,881 --> 00:09:40,449
this city's culinary
landscape forever.
183
00:09:43,800 --> 00:09:46,716
Gennaro Contaldo's
simple, genuine approach
184
00:09:46,760 --> 00:09:50,807
to Italian food started
a gastronomic revolution.
185
00:09:50,851 --> 00:09:54,245
Look at him, waiting
like a sentinel.
186
00:09:54,289 --> 00:09:57,335
Today, he's one of Britain's
most adored TV chefs,
187
00:09:57,379 --> 00:09:59,555
and the man who
taught Jamie Oliver
188
00:09:59,599 --> 00:10:02,819
practically everything he
knows about Italian food.
189
00:10:06,954 --> 00:10:08,042
- This is a church.
190
00:10:08,085 --> 00:10:09,870
Do we have to pray for our food?
191
00:10:15,266 --> 00:10:18,052
- Oh, my God.
- This is beautiful.
192
00:10:18,095 --> 00:10:19,793
- I'm never leavin'.
193
00:10:19,836 --> 00:10:22,752
This is Mercato Mayfair,
an Italian food hall
194
00:10:22,796 --> 00:10:25,886
housed inside a
deconsecrated church.
195
00:10:25,929 --> 00:10:27,080
- There's everything. I
don't know where to start.
196
00:10:27,104 --> 00:10:28,758
- I don't know where to stop.
197
00:10:28,802 --> 00:10:30,978
Gennaro's taking me here
to pick up some ingredients
198
00:10:31,021 --> 00:10:33,241
for a special dish
he wants to cook me.
199
00:10:33,284 --> 00:10:36,287
That's if we can resist the
temptation to eat beforehand.
200
00:10:36,331 --> 00:10:37,506
Oh, my God. Look at that.
201
00:10:37,549 --> 00:10:38,701
How come I don't
have one of those?
202
00:10:41,815 --> 00:10:43,251
- Oh, look at that.
203
00:10:43,294 --> 00:10:45,688
- This is what
I'm talkin' about.
204
00:10:45,732 --> 00:10:48,212
- That's beautiful. Look
at the color of that.
205
00:10:48,256 --> 00:10:49,692
I'm Stanley.
- Ella.
206
00:10:49,736 --> 00:10:51,085
- Ella.
207
00:10:51,128 --> 00:10:52,086
Where did you learn
to make pasta?
208
00:10:52,129 --> 00:10:53,565
- Here.
- Oh, wow.
209
00:10:53,609 --> 00:10:55,916
So why did you come to London?
210
00:10:55,959 --> 00:10:57,657
- Because for work.
- For work?
211
00:10:57,700 --> 00:10:59,223
- Yeah.
- Yeah.
212
00:10:59,267 --> 00:11:01,486
The number of Italians
in London has tripled
213
00:11:01,530 --> 00:11:03,053
in the last decade,
214
00:11:03,097 --> 00:11:05,708
driven mainly by
young folk like Ella.
215
00:11:05,752 --> 00:11:07,318
I mean they're all Italian.
- Yes!
216
00:11:07,362 --> 00:11:08,774
- Even if it's not an Italian
restaurant, they're Italian.
217
00:11:08,798 --> 00:11:10,408
But when Gennaro moved here
218
00:11:10,452 --> 00:11:14,325
in 1969, London was
Europe's culinary backwater.
219
00:11:14,369 --> 00:11:16,327
There were no real
Italian restaurants?
220
00:11:16,371 --> 00:11:19,113
- I walked in a place, and
it was doing a carbonara,
221
00:11:19,156 --> 00:11:21,855
and the chef said, "Can I show
you how to do the carbonara?"
222
00:11:21,898 --> 00:11:25,641
And they start to makes
béchamels with a cheese,
223
00:11:25,685 --> 00:11:29,471
and then the spaghetti
was already pre-cooked.
224
00:11:29,514 --> 00:11:30,864
- What?
- Yes.
225
00:11:30,907 --> 00:11:33,214
Just said, "Look, I know
how to do the proper one."
226
00:11:33,257 --> 00:11:35,695
He said, "Take your
jacket and go away."
227
00:11:35,738 --> 00:11:38,045
- He fired you.
- He fired me straight away.
228
00:11:38,088 --> 00:11:39,350
- Oh, my God.
229
00:11:39,394 --> 00:11:41,091
- Look at that. Tagliarini.
230
00:11:41,135 --> 00:11:42,590
- Is this what you
wanna use? This one?
231
00:11:42,614 --> 00:11:45,748
- Yeah... would be nice
with a lovely, lemony pasta.
232
00:11:45,792 --> 00:11:47,794
- Let's get one kilo.
- Yeah.
233
00:11:47,837 --> 00:11:48,988
- All right, and we'll
take the machine too.
234
00:11:49,012 --> 00:11:51,232
Yeah.
235
00:11:51,275 --> 00:11:53,190
- Being the consummate forager,
236
00:11:53,234 --> 00:11:55,627
Gennaro's whisking me off
to the other side of town
237
00:11:55,671 --> 00:11:57,325
to hunt for our next ingredient.
238
00:11:57,368 --> 00:11:59,240
- Look! London Wall.
239
00:11:59,283 --> 00:12:02,112
- A close cousin to
arugula, rocket is believed
240
00:12:02,156 --> 00:12:03,655
to have been brought
here by the Romans,
241
00:12:03,679 --> 00:12:06,943
who founded this
city 2,000 years ago.
242
00:12:06,987 --> 00:12:09,380
And the area around
the Roman walls
243
00:12:09,424 --> 00:12:10,860
is said to be a great spot
244
00:12:10,904 --> 00:12:13,123
for this ancient
Mediterranean weed.
245
00:12:14,777 --> 00:12:15,996
Caesar? No.
246
00:12:16,039 --> 00:12:17,911
- No, it's not.
- It's not Caesar.
247
00:12:17,954 --> 00:12:19,173
- It's Trajan.
248
00:12:19,216 --> 00:12:21,044
Trajan.
249
00:12:23,090 --> 00:12:25,005
- Can we find something rocket?
250
00:12:25,048 --> 00:12:26,310
- What is that?
251
00:12:26,354 --> 00:12:27,747
- I don't think so.
252
00:12:27,790 --> 00:12:29,072
- And it's supposed to be
growing out of the wall?
253
00:12:29,096 --> 00:12:30,662
- But they used to call.
254
00:12:30,706 --> 00:12:34,057
- Ah! See, what's that?
255
00:12:34,101 --> 00:12:35,406
- Which one?
- That.
256
00:12:35,450 --> 00:12:37,123
- That's a dandelion.
That is a chicory, yeah.
257
00:12:37,147 --> 00:12:39,933
- But that's what my
grandparents used to get
258
00:12:39,976 --> 00:12:42,979
on the side of the road.
259
00:12:43,023 --> 00:12:44,067
That's not it.
260
00:12:44,111 --> 00:12:46,113
But sadly, no luck.
261
00:12:46,156 --> 00:12:49,377
- There's everything
except the rocket.
262
00:12:49,420 --> 00:12:51,858
- This is the end of July,
and look at the weather.
263
00:12:51,901 --> 00:12:54,861
My shoes are wet.
264
00:12:54,904 --> 00:12:56,340
On a day like this,
265
00:12:56,384 --> 00:12:58,690
I can't imagine, coming
from sunny Amalfi,
266
00:12:58,734 --> 00:13:01,041
that London looked very
much like the promised land.
267
00:13:03,739 --> 00:13:04,914
- You know, my village,
268
00:13:04,958 --> 00:13:06,960
you'd never seen such
a beautiful place.
269
00:13:07,003 --> 00:13:07,961
- But it wasn't where you
were supposed to stay.
270
00:13:08,004 --> 00:13:09,614
- Si! Yeah.
271
00:13:09,658 --> 00:13:12,835
I loved London, and after
50-odd years, I'm still here.
272
00:13:12,879 --> 00:13:14,271
- Yeah. I'm just
happy I met you
273
00:13:14,315 --> 00:13:15,142
when I came here.
- Yeah, I know.
274
00:13:15,185 --> 00:13:16,621
I'm happy.
275
00:13:16,665 --> 00:13:17,535
- Come on.
- Come on. Let's go.
276
00:13:20,277 --> 00:13:22,105
- Let's go cook.
- All right.
277
00:13:22,149 --> 00:13:23,509
- Have you got any
wild rocket yet?
278
00:13:23,541 --> 00:13:27,807
- No, I have a Roman wall
right next to my house.
279
00:13:27,850 --> 00:13:29,765
A quick pitstop
at a supermarket,
280
00:13:29,809 --> 00:13:31,288
and we're back at my house
281
00:13:31,332 --> 00:13:33,421
with enough wild rocket
for a Roman legion.
282
00:13:36,467 --> 00:13:39,166
- Smell it.
- Oh, my God.
283
00:13:39,209 --> 00:13:40,994
- Where I come from,
the Amalfi coast,
284
00:13:41,037 --> 00:13:43,866
lemons, lemons, lemons, and
squeeze, squeeze, squeeze.
285
00:13:43,910 --> 00:13:46,173
Eat, eat, eat.
286
00:13:46,216 --> 00:13:48,653
- Amalfi lemons are
renowned across Italy
287
00:13:48,697 --> 00:13:51,134
for their incredible sweetness.
288
00:13:51,178 --> 00:13:56,139
- Not a lot of pasta recipe
involved around the lemon.
289
00:13:56,183 --> 00:14:00,274
Beautiful garlic.
Cut 'em a little bit.
290
00:14:00,317 --> 00:14:02,102
Have we got any chili?
291
00:14:02,145 --> 00:14:03,712
- So here...
- Yes.
292
00:14:03,755 --> 00:14:05,496
This is nice one.
293
00:14:05,540 --> 00:14:08,021
The chili don't have to be hot.
- Yeah.
294
00:14:08,064 --> 00:14:10,458
- Chili bring out the
flavor of whatever you eat.
295
00:14:10,501 --> 00:14:12,112
This is joyful.
- Yes, yeah.
296
00:14:12,155 --> 00:14:13,765
- But have to be respect.
297
00:14:13,809 --> 00:14:16,507
So what we do with this one,
we just leave him like that.
298
00:14:16,551 --> 00:14:17,682
- Don't even cut it.
299
00:14:17,726 --> 00:14:19,554
It's an instant
little kick, isn't it?
300
00:14:19,597 --> 00:14:21,904
- And that garlic goes in.
Put a little bit of oil.
301
00:14:21,948 --> 00:14:23,186
- I'm using extra
virgin olive oil.
302
00:14:23,210 --> 00:14:24,254
- Nice, nice.
- Yes,
303
00:14:24,298 --> 00:14:25,255
and I'm gonna bring it up,
304
00:14:25,299 --> 00:14:26,213
like, to a medium heat.
305
00:14:28,389 --> 00:14:29,801
I can smell it already.
- The garlic.
306
00:14:29,825 --> 00:14:31,087
- Oh, my God, okay.
307
00:14:31,131 --> 00:14:33,350
- The same time, put
salt inside, yes?
308
00:14:33,394 --> 00:14:35,526
- Yes, yes, yes.
- Straight in.
309
00:14:35,570 --> 00:14:36,919
Look at that, that is yum.
310
00:14:36,963 --> 00:14:38,965
As soon as it come
up, it's ready.
311
00:14:39,008 --> 00:14:40,705
- Yeah.
- And if it's a little bit
312
00:14:40,749 --> 00:14:43,621
al dente, it doesn't matter.
313
00:14:43,665 --> 00:14:46,842
Oh, my... look at
that! I'm sorry,
314
00:14:46,886 --> 00:14:50,454
I just get excited every
time I cook a bit of pasta.
315
00:14:50,498 --> 00:14:53,283
- A little knob of a butter.
- That's a big knob.
316
00:14:53,327 --> 00:14:54,806
- Yeah.
- Yeah.
317
00:14:54,850 --> 00:14:57,374
- And now, you can get
right on top of the chili,
318
00:14:57,418 --> 00:14:59,289
if you press 'em a little bit.
- Yeah.
319
00:14:59,333 --> 00:15:00,943
So it's interesting
that you use butter.
320
00:15:00,987 --> 00:15:03,163
- Who use butter? The
campagna ate lots and lots
321
00:15:03,206 --> 00:15:04,947
of butter.
- Lots of buffalo.
322
00:15:04,991 --> 00:15:07,036
- But what actually the
butter do... look at that.
323
00:15:07,080 --> 00:15:08,951
Even the creaminess.
- Yeah, mix it all.
324
00:15:08,995 --> 00:15:10,474
- Then mix it all like that.
325
00:15:10,518 --> 00:15:12,346
Just a little squeeze of lemon.
326
00:15:12,389 --> 00:15:16,132
- Gennaro's tagliarini with
Amalfi lemon and London rocket
327
00:15:16,176 --> 00:15:19,309
may not be a strictly
traditional recipe...
328
00:15:19,353 --> 00:15:21,268
- The lovely pepper
and the one rocket.
329
00:15:21,311 --> 00:15:23,052
- Look at how beautiful that is.
330
00:15:23,096 --> 00:15:25,663
But it's with beautifully
simple and inventive dishes
331
00:15:25,707 --> 00:15:27,970
like this that Gennaro
was able to change
332
00:15:28,014 --> 00:15:31,452
London's culinary scene forever.
333
00:15:31,495 --> 00:15:32,627
- Yes... yes?
- Oh, my God.
334
00:15:32,670 --> 00:15:34,281
Come on, come on.
335
00:15:34,324 --> 00:15:35,804
- Buon appetito.
- Buon appetito.
336
00:15:39,329 --> 00:15:40,461
- Oh, my God.
337
00:15:40,504 --> 00:15:41,636
- The lemon.
338
00:15:44,813 --> 00:15:48,251
- Mmm, wow. Mmm.
339
00:15:48,295 --> 00:15:49,818
- Mmm.
- Mmm.
340
00:15:49,861 --> 00:15:53,996
- I love it with the
rocket. It's so good.
341
00:15:54,040 --> 00:15:55,215
- Mmm.
342
00:15:55,258 --> 00:15:57,260
- I don't even want
to talk anymore
343
00:15:57,304 --> 00:15:59,828
about it or anything.
344
00:15:59,871 --> 00:16:00,829
I just wanna eat it.
345
00:16:03,484 --> 00:16:06,269
Is Felicity here? Felicity?
346
00:16:06,313 --> 00:16:08,663
Sadly, our romantic meal for two
347
00:16:08,706 --> 00:16:11,013
is being interrupted by my wife.
348
00:16:11,057 --> 00:16:14,190
We're gonna make this
again quickly for her.
349
00:16:14,234 --> 00:16:15,931
Oh, hi.
- Hi, hun.
350
00:16:15,975 --> 00:16:17,169
- You're back. How
was the dentist?
351
00:16:17,193 --> 00:16:19,456
- Oh, ever a pleasure.
- Let me see.
352
00:16:19,500 --> 00:16:20,936
Oh, it looks good.
- Go away.
353
00:16:20,980 --> 00:16:22,938
- How are you?
354
00:16:22,982 --> 00:16:24,331
- We just made this and ate it.
355
00:16:24,374 --> 00:16:25,786
- You didn't make...
- No, we couldn't.
356
00:16:25,810 --> 00:16:26,918
- Can we do it now?
- We make it now... it's fresh.
357
00:16:26,942 --> 00:16:29,945
It's fresh.
- Oh, yum...
358
00:16:29,989 --> 00:16:31,512
- Fantastico.
359
00:16:31,555 --> 00:16:33,253
- A little zest?
- Yeah, zesting me.
360
00:16:33,296 --> 00:16:35,429
You are very zesty.
361
00:16:35,472 --> 00:16:37,039
- I've been told that for years.
362
00:16:37,083 --> 00:16:39,389
Thank you.
363
00:16:39,433 --> 00:16:40,608
- Mmm.
364
00:16:40,651 --> 00:16:41,565
Oh, my God.
365
00:16:43,959 --> 00:16:45,526
- Isn't that incredible?
- It's amazing.
366
00:16:45,569 --> 00:16:47,180
I'm trying to get a
more manageable bite,
367
00:16:47,223 --> 00:16:49,051
but it just keeps coming.
368
00:16:49,095 --> 00:16:51,793
- And just like that,
another Londoner converted
369
00:16:51,836 --> 00:16:55,579
by the gospel according
to Gennaro Contaldo.
370
00:16:55,623 --> 00:16:57,625
- Would you like to move
in? We can form a bubble.
371
00:17:11,247 --> 00:17:13,075
- London's east end was once
372
00:17:13,119 --> 00:17:16,252
a blue-collar,
multicultural neighborhood.
373
00:17:16,296 --> 00:17:18,080
But today, the
area has blossomed
374
00:17:18,124 --> 00:17:20,213
into a gastronomic hot spot.
375
00:17:22,432 --> 00:17:26,480
At its heart is
Spitalfields Market.
376
00:17:26,523 --> 00:17:28,090
I'm walking to meet
a friend of mine,
377
00:17:28,134 --> 00:17:30,701
Angela Hartnett, who
is an incredible chef,
378
00:17:30,745 --> 00:17:32,529
a Michelin-starred chef,
379
00:17:32,573 --> 00:17:35,315
but one of the
most down-to-earth,
380
00:17:35,358 --> 00:17:37,447
loveliest people ever, and
who knows more about food
381
00:17:37,491 --> 00:17:39,493
than any of us will ever know.
382
00:17:39,536 --> 00:17:41,973
- Hi, Matthew. I
need some chicken.
383
00:17:42,017 --> 00:17:44,019
So probably those
carcasses and maybe...
384
00:17:44,063 --> 00:17:46,674
- Angela has invited me
over to her house for lunch
385
00:17:46,717 --> 00:17:48,850
with her extended
Welsh-Italian family.
386
00:17:48,893 --> 00:17:50,591
- Shin of beef.
- But first,
387
00:17:50,634 --> 00:17:51,954
I've gotta actually
help her cook.
388
00:17:51,983 --> 00:17:53,396
- I'd like rump as
well, 'cause it would be
389
00:17:53,420 --> 00:17:55,006
quite cool to do that.
390
00:17:55,030 --> 00:17:56,118
- May I?
- Marvelous.
391
00:17:56,162 --> 00:17:57,337
Oh, hello.
- Hi, how are you?
392
00:17:57,380 --> 00:17:59,687
How are you?
393
00:17:59,730 --> 00:18:01,384
- Nice to see you.
- Likewise.
394
00:18:01,428 --> 00:18:03,604
- Yes, yes.
- Welcome to East London.
395
00:18:03,647 --> 00:18:05,408
- What are you gettin'?
- We're gettin' this beautiful
396
00:18:05,432 --> 00:18:06,476
shin of beef.
- Okay.
397
00:18:06,520 --> 00:18:08,261
- Lovely sort of veal rump.
398
00:18:08,304 --> 00:18:10,132
These are both gonna
be braised down,
399
00:18:10,176 --> 00:18:12,003
and then I want
a load of chicken
400
00:18:12,047 --> 00:18:14,528
just to make this
lovely, light broth.
401
00:18:14,571 --> 00:18:17,531
We'll take some red to cook
with, and we'll take a white.
402
00:18:17,574 --> 00:18:19,359
- That's exciting.
403
00:18:19,402 --> 00:18:21,404
- You can carry the wine, Stan.
- Yeah, sure.
404
00:18:21,448 --> 00:18:23,145
Where are we going?
- Let's go cook.
405
00:18:26,061 --> 00:18:27,976
- Oh, I'm starving.
- Well, you gotta cook
406
00:18:28,019 --> 00:18:30,215
a little bit first, Mr. Tucci.
- Oh, yeah, that's right.
407
00:18:30,239 --> 00:18:34,330
- Just like mine, Angela's
grandparents were Italian.
408
00:18:34,374 --> 00:18:37,116
They were part of a
chain migration to Wales
409
00:18:37,159 --> 00:18:39,335
from a little town
in Emilia-Romagna.
410
00:18:40,858 --> 00:18:42,164
What year was this?
411
00:18:42,208 --> 00:18:44,079
- This was after
the first world war.
412
00:18:44,123 --> 00:18:45,646
Italy was decimated.
- Yeah.
413
00:18:45,689 --> 00:18:47,213
- You know, the poverty there.
- Mm.
414
00:18:47,256 --> 00:18:50,259
- And basically, it was the
actual... same immigrant story
415
00:18:50,303 --> 00:18:52,174
that you get in
America, in the U.S.
416
00:18:52,218 --> 00:18:55,743
- But why South Wales as
opposed to England or America?
417
00:18:55,786 --> 00:18:58,615
- One person comes over, then
their brother comes over,
418
00:18:58,659 --> 00:19:00,661
then he brings his wife,
she brings her brother...
419
00:19:00,704 --> 00:19:01,899
- Right, right.
- And suddenly,
420
00:19:01,923 --> 00:19:04,186
you have this tiny
village in Italy, Bardi,
421
00:19:04,230 --> 00:19:07,407
near Bologna, near
Parma, and all of them
422
00:19:07,450 --> 00:19:10,714
went over to South Wales.
You know, bizarrely.
423
00:19:10,758 --> 00:19:12,760
So it's that "who you knew"...
424
00:19:12,803 --> 00:19:14,849
- So you figure, "Well,
at least I know this guy."
425
00:19:14,892 --> 00:19:16,720
- Yeah.
426
00:19:16,764 --> 00:19:18,200
- This really is a case of truth
427
00:19:18,244 --> 00:19:20,159
being stranger than fiction.
428
00:19:20,202 --> 00:19:23,901
Almost 80% of the original
Welsh-Italian population
429
00:19:23,945 --> 00:19:26,774
can trace their heritage
to the same village:
430
00:19:26,817 --> 00:19:29,255
Bardi.
431
00:19:29,298 --> 00:19:31,822
- As the eldest granddaughter,
432
00:19:31,866 --> 00:19:33,650
I was the one who
had to do everything.
433
00:19:33,694 --> 00:19:35,348
If Nonna wanted
shopping, it was me.
434
00:19:35,391 --> 00:19:37,021
- It was you, yeah.
- If I had to go cook,
435
00:19:37,045 --> 00:19:38,892
it was me, or I had to clean.
My brother was teased...
436
00:19:38,916 --> 00:19:41,005
Already did nothing.
437
00:19:41,049 --> 00:19:42,679
- Yeah, yeah.
- So you probably did nothing,
438
00:19:42,703 --> 00:19:44,052
and your sisters did everything.
439
00:19:44,095 --> 00:19:45,836
Have sympathy for them, Stanley.
440
00:19:45,880 --> 00:19:47,621
- Oh, my God. Yeah.
441
00:19:47,664 --> 00:19:50,624
It was at her nonna's table
that Angela first learned
442
00:19:50,667 --> 00:19:53,322
to make agnolini in brodo,
443
00:19:53,366 --> 00:19:55,194
a filled egg pasta
444
00:19:55,237 --> 00:19:59,676
served in a rich broth made
traditionally for Christmas.
445
00:19:59,720 --> 00:20:03,114
- This is what we will
put into... in a hot...
446
00:20:05,726 --> 00:20:06,944
Is that okay?
- Oh, come on.
447
00:20:06,988 --> 00:20:09,425
Oh, come on.
448
00:20:09,469 --> 00:20:10,557
- It's so good.
449
00:20:10,600 --> 00:20:12,341
While the broth simmers away,
450
00:20:12,385 --> 00:20:14,604
we're getting started on
the filling for the pasta.
451
00:20:14,648 --> 00:20:16,191
And in here, what do
you have? You have...
452
00:20:16,215 --> 00:20:18,129
- I've got celery.
I've got carrots.
453
00:20:18,173 --> 00:20:20,480
I've got garlic, and I'm
gonna press all of that,
454
00:20:20,523 --> 00:20:21,568
'cause it's so soft now...
455
00:20:21,611 --> 00:20:22,917
- Yeah.
- Through a sieve,
456
00:20:22,960 --> 00:20:24,658
and we're gonna put
that into the filling.
457
00:20:24,701 --> 00:20:27,008
Just parsing all the veg.
- Oh, that's beautiful.
458
00:20:27,051 --> 00:20:29,880
- Just so you don't
waste any of that.
459
00:20:29,924 --> 00:20:31,752
And that's gonna go...
- Inside the pasta.
460
00:20:31,795 --> 00:20:33,841
- Inside.
- There's no meat inside of it.
461
00:20:33,884 --> 00:20:36,147
No.
- Traditionally, no.
462
00:20:36,191 --> 00:20:38,846
- Yeah, no, that's
gorgeous. Yeah, okay.
463
00:20:38,889 --> 00:20:41,936
Just like in the foggy
valleys of Emilia-Romagna...
464
00:20:41,979 --> 00:20:43,677
- Then we add the cheese.
465
00:20:43,720 --> 00:20:45,287
- Breadcrumbs and cheese,
466
00:20:45,331 --> 00:20:47,550
affordable even to
the poorest families,
467
00:20:47,594 --> 00:20:49,248
take the place of
meat in the filling.
468
00:20:49,291 --> 00:20:50,336
- This is looking good.
469
00:20:50,379 --> 00:20:52,294
I'm not gonna do
tons, otherwise,
470
00:20:52,338 --> 00:20:53,967
you'll never get back
to West London, Stanley,
471
00:20:53,991 --> 00:20:55,447
that's all I'm saying.
- Yeah, that's true.
472
00:20:55,471 --> 00:20:58,561
Do you feel more
Italian than British,
473
00:20:58,605 --> 00:21:00,084
or an amalgam of both?
474
00:21:00,128 --> 00:21:01,651
- This is my home
country. I love it.
475
00:21:01,695 --> 00:21:04,045
But I definitely think
if you've been brought up
476
00:21:04,088 --> 00:21:08,484
with the Italian DNA of
just generosity and family,
477
00:21:08,528 --> 00:21:10,443
it's very hard not
to keep that in you,
478
00:21:10,486 --> 00:21:11,966
and we're very family.
479
00:21:13,750 --> 00:21:15,970
- Speaking of family,
480
00:21:16,013 --> 00:21:19,408
Angela's mother, Giuliana,
her Aunt Viv, and Uncle Ren,
481
00:21:19,452 --> 00:21:21,671
have arrived just in
time to do the hard work
482
00:21:21,715 --> 00:21:24,021
of filling the agnolini.
483
00:21:24,065 --> 00:21:27,024
So you were all
born here? - Yes.
484
00:21:27,068 --> 00:21:29,679
All born here... or in
Wales. - South Wales.
485
00:21:29,723 --> 00:21:31,115
- Yeah, yeah.
486
00:21:31,159 --> 00:21:34,031
- You get that great
confusion between cultures
487
00:21:34,075 --> 00:21:38,209
of making pasta, drinking
tea. It's just crazy.
488
00:21:38,253 --> 00:21:39,578
- And this is the
filling that I made
489
00:21:39,602 --> 00:21:43,127
with Stanley earlier, Mum.
- See what it's like.
490
00:21:43,171 --> 00:21:45,652
- Mmm.
- Slightly bit more salt on it.
491
00:21:45,695 --> 00:21:47,151
- Bit more salt? Okay,
Mum. That's fine.
492
00:21:47,175 --> 00:21:48,742
We can put a little
bit more salt.
493
00:21:48,785 --> 00:21:50,396
I'm getting the sense
494
00:21:50,439 --> 00:21:52,702
that in this family,
Angela's Michelin star
495
00:21:52,746 --> 00:21:54,530
doesn't count for all that much.
496
00:21:54,574 --> 00:21:56,097
- It's a system to follow.
497
00:21:56,140 --> 00:21:57,490
- It is a lot of work, isn't it?
498
00:21:57,533 --> 00:21:59,361
This is what people did,
499
00:21:59,405 --> 00:22:00,686
'cause you weren't
doing anything else.
500
00:22:00,710 --> 00:22:02,364
- Everyone's like quick recipes,
501
00:22:02,408 --> 00:22:04,192
but actually, good
recipes take time.
502
00:22:04,235 --> 00:22:05,889
A little bit less
than the filling.
503
00:22:05,933 --> 00:22:07,630
Yeah, don't go too
big, Mr. Tucci.
504
00:22:07,674 --> 00:22:08,979
- I'm sorry.
- I mean, honestly,
505
00:22:09,023 --> 00:22:10,633
you turn your back
for one minute,
506
00:22:10,677 --> 00:22:13,680
and it all goes to pot.
- I'm nervous.
507
00:22:13,723 --> 00:22:14,942
- Beautiful.
508
00:22:14,985 --> 00:22:16,267
You still haven't
lost your touch, Mum.
509
00:22:16,291 --> 00:22:17,529
- No, no, no.
- Just press them down,
510
00:22:17,553 --> 00:22:20,121
and then use your stamp.
511
00:22:20,164 --> 00:22:21,228
- Oh, my God. I'm
gonna make these
512
00:22:21,252 --> 00:22:22,471
with my kids.
- Yeah.
513
00:22:22,515 --> 00:22:25,909
- It's like a little
sun. They're so pretty.
514
00:22:25,953 --> 00:22:29,043
- We tend to make about 800.
515
00:22:29,086 --> 00:22:30,673
- On a good day.
- There's always a cheer
516
00:22:30,697 --> 00:22:33,090
when we break the 500...
- I know.
517
00:22:33,134 --> 00:22:36,267
- And then phone
calls go to my aunt's
518
00:22:36,311 --> 00:22:38,357
to check how many they've made.
519
00:22:38,400 --> 00:22:39,836
- So it's a bit
of a competition?
520
00:22:39,880 --> 00:22:41,185
Yeah.
521
00:22:41,229 --> 00:22:42,796
- That's enough of this.
- Gorgeous.
522
00:22:42,839 --> 00:22:44,406
All right, let's cook 'em.
523
00:22:44,450 --> 00:22:47,104
- Right, so just literally
in, and they're gonna come up.
524
00:22:51,761 --> 00:22:53,415
- Oh, my God. This
is incredible.
525
00:22:53,459 --> 00:22:55,219
It smells like healthiest
thing in the world.
526
00:22:55,243 --> 00:22:56,462
Mmm.
527
00:22:56,505 --> 00:22:57,854
Oh.
528
00:22:57,898 --> 00:22:59,682
- The sun came out!
- Yeah.
529
00:22:59,726 --> 00:23:02,293
- It's the end of July,
but the scent of agnolini
530
00:23:02,337 --> 00:23:04,948
is making us all feel
a little Christmas-y.
531
00:23:04,992 --> 00:23:06,820
Is that enough, Mum?
532
00:23:06,863 --> 00:23:08,343
- Yeah, plenty.
- Plenty.
533
00:23:08,387 --> 00:23:09,605
- Buon appetito.
534
00:23:09,649 --> 00:23:12,086
- Yeah.
- Buon appetito.
535
00:23:12,129 --> 00:23:13,193
- Thank you. Didn't
think you're gonna have
536
00:23:13,217 --> 00:23:14,305
agnolini in the summer,
537
00:23:14,349 --> 00:23:16,046
did you, Ren?
538
00:23:16,090 --> 00:23:18,092
This is terribly exciting.
539
00:23:18,135 --> 00:23:19,286
- I have to say...
- Thank you, helpers.
540
00:23:19,310 --> 00:23:22,270
- Thank you.
- Cheers.
541
00:23:22,313 --> 00:23:24,228
I've heard a lot about you.
542
00:23:24,272 --> 00:23:25,665
Yeah, it wasn't good.
543
00:23:25,708 --> 00:23:27,014
- Oh, I know. I can imagine.
544
00:23:28,972 --> 00:23:31,366
- Mmm, I can smell them, Angela.
545
00:23:31,410 --> 00:23:32,802
- Yeah.
- Yeah, but that's...
546
00:23:32,846 --> 00:23:34,848
that's delicious.
- They're very good, Ang.
547
00:23:34,891 --> 00:23:36,066
The broth is delicious.
- Mmm.
548
00:23:36,110 --> 00:23:38,286
Mmm.
549
00:23:38,329 --> 00:23:40,201
- This is incredible.
- Mmm, very good.
550
00:23:40,244 --> 00:23:42,029
- Absolutely incredible.
551
00:23:42,072 --> 00:23:44,423
What these agnolini
lack in meat,
552
00:23:44,466 --> 00:23:47,556
they more than make
up for in flavor.
553
00:23:47,600 --> 00:23:49,602
I'm still waiting for
Angela's mother's approval.
554
00:23:49,645 --> 00:23:50,994
- What'cha think, mum?
555
00:23:51,038 --> 00:23:52,996
- Quality control.
- Very nice, thank you.
556
00:23:53,040 --> 00:23:55,695
Tastes lovely.
557
00:23:55,738 --> 00:23:58,698
- Angela's family gathering
together to make and eat
558
00:23:58,741 --> 00:24:02,876
these amazing agnolini
brings back memories of home,
559
00:24:02,919 --> 00:24:06,227
even a few generations later.
560
00:24:06,270 --> 00:24:09,360
- And they still do it in Bardi.
561
00:24:09,404 --> 00:24:11,406
- On a Thursday,
they will bake this.
562
00:24:11,450 --> 00:24:13,340
- All right, now I'm gonna
have to make this at Christmas.
563
00:24:13,364 --> 00:24:14,714
- Yeah, yeah.
- Yeah, yeah.
564
00:24:14,757 --> 00:24:17,630
- Well, you've got a team.
You've got a team, right?
565
00:24:17,673 --> 00:24:19,588
I have so many children.
566
00:24:19,632 --> 00:24:20,937
- Exactly.
- Get them working.
567
00:24:20,981 --> 00:24:21,982
- Yeah.
568
00:24:32,601 --> 00:24:34,690
- I'm in Chelsea, a
charming neighborhood
569
00:24:34,734 --> 00:24:36,953
renowned for its
tasteful boutiques
570
00:24:36,997 --> 00:24:39,565
and picturesque streets.
571
00:24:39,608 --> 00:24:41,175
I'm going to what might be
572
00:24:41,218 --> 00:24:45,527
the only restaurant of
its kind in the world.
573
00:24:45,571 --> 00:24:47,486
Rather than
specializing in dishes
574
00:24:47,529 --> 00:24:49,400
from a specific region of Italy,
575
00:24:49,444 --> 00:24:52,316
La Mia Mamma heralds
the art of home cooking
576
00:24:52,360 --> 00:24:54,188
in a very unique way.
577
00:24:58,061 --> 00:24:59,889
- Ciao, Signore
Stanley, how are you?
578
00:24:59,933 --> 00:25:01,935
- Ciao, ciao, ciao. The
place is the brainchild
579
00:25:01,978 --> 00:25:05,025
of Sicilian restauranteur
Peppe Corsaro.
580
00:25:05,068 --> 00:25:06,306
- Did you have a
restaurant in Sicily?
581
00:25:06,330 --> 00:25:08,158
- No, we didn't,
no. But actually,
582
00:25:08,202 --> 00:25:10,160
when I came to London, you know,
583
00:25:10,204 --> 00:25:12,598
I realized I was missing
Mamma's food lots.
584
00:25:12,641 --> 00:25:14,730
You know, I lost about 20 kilos.
585
00:25:14,774 --> 00:25:16,839
I was always, you know, "My
mom, she does it this way."
586
00:25:16,863 --> 00:25:18,493
One of my friends, you know,
we're having a glass of wine,
587
00:25:18,517 --> 00:25:19,581
and he said, "Why don't
you bring your mamma?"
588
00:25:19,605 --> 00:25:20,997
You know, he was joking.
589
00:25:21,041 --> 00:25:22,825
The following day,
I call my mum,
590
00:25:22,869 --> 00:25:24,827
and she didn't even think twice.
591
00:25:24,871 --> 00:25:26,873
- Every few months,
this restaurant
592
00:25:26,916 --> 00:25:29,179
visits a new Italian region.
593
00:25:29,223 --> 00:25:31,094
And not only does
the menu change,
594
00:25:31,138 --> 00:25:32,748
so do the chefs.
595
00:25:32,792 --> 00:25:34,663
These daring mothers
left their homes
596
00:25:34,707 --> 00:25:36,447
in search of opportunity.
597
00:25:36,491 --> 00:25:38,319
But somehow, they've
managed to bring
598
00:25:38,362 --> 00:25:40,451
the best thing about
Italy to London.
599
00:25:42,584 --> 00:25:44,238
- Peppe's sister, Sara,
600
00:25:44,281 --> 00:25:46,806
was one of the first
mammas to join.
601
00:25:46,849 --> 00:25:49,373
- You see, how many
different mammas do you have
602
00:25:49,417 --> 00:25:50,766
at one time in the kitchen?
603
00:25:50,810 --> 00:25:52,463
- Four, five.
- Really?
604
00:25:52,507 --> 00:25:56,076
- Yeah, 'cause there's so many
beautiful regions in Italy.
605
00:25:56,119 --> 00:25:58,295
Why limit ourselves
to one mamma item?
606
00:25:58,339 --> 00:26:00,341
Why don't we bring mamma
from different region?
607
00:26:00,384 --> 00:26:02,343
- This idea is a brilliant idea.
608
00:26:02,386 --> 00:26:04,954
- Thank you.
- It's brilliant.
609
00:26:04,998 --> 00:26:07,740
This month, the
restaurant's menu is set
610
00:26:07,783 --> 00:26:11,526
by mothers Rosanna,
Patricia, and Angela.
611
00:26:11,570 --> 00:26:13,789
Since they're from the
southern region of Campania,
612
00:26:13,833 --> 00:26:17,097
they're going to teach me
a beloved Sunday classic.
613
00:26:17,140 --> 00:26:18,707
So what are we doing?
- Okay.
614
00:26:22,493 --> 00:26:25,453
- What are we making?
- Ragu.
615
00:26:25,496 --> 00:26:26,628
- Napoletano.
616
00:26:26,672 --> 00:26:28,412
- Ragu Napoletano.
- Yes.
617
00:26:28,456 --> 00:26:30,327
- So what is that?
Explain that to me.
618
00:26:49,085 --> 00:26:50,434
- Mmm.
- Oh...
619
00:26:50,478 --> 00:26:52,872
- Look away now, if
you're a vegetarian.
620
00:26:52,915 --> 00:26:56,789
The ragu Napoletano
is a symphony of meat:
621
00:26:56,832 --> 00:27:00,531
beef ribs, cuts
of pork, sausages,
622
00:27:00,575 --> 00:27:02,664
thinly-cut slices of steak,
623
00:27:02,708 --> 00:27:06,407
are all browned, then
poached in red wine...
624
00:27:11,455 --> 00:27:12,979
- And finally,
625
00:27:13,022 --> 00:27:15,982
simmered in a cascade
of San Marzano tomatoes
626
00:27:16,025 --> 00:27:18,201
until the meat is
falling off the bone.
627
00:27:22,249 --> 00:27:23,990
Yeah, yeah, yeah.
628
00:27:29,778 --> 00:27:30,736
- Oh, when it bubbles?
- Yes!
629
00:27:30,779 --> 00:27:32,041
Or like pops?
630
00:27:32,085 --> 00:27:34,696
Pippiare. I've
never heard that.
631
00:27:37,960 --> 00:27:41,616
The aroma of this classic
meat-based tomato sauce...
632
00:27:41,660 --> 00:27:43,052
- You have to smell.
- Yes.
633
00:27:43,096 --> 00:27:45,054
Is one I awakened to practically
634
00:27:45,098 --> 00:27:47,883
every Sunday morning
of my childhood.
635
00:27:47,927 --> 00:27:49,731
- Yeah, but it's a good...
- That smells really nice.
636
00:27:49,755 --> 00:27:51,844
- Yes.
- And the mammas are indulging
637
00:27:51,887 --> 00:27:53,889
my sense of longing
for those years.
638
00:27:57,414 --> 00:27:58,633
- Yes, it's not allowed.
639
00:27:58,677 --> 00:28:00,374
It's like no one is
allowed to do it.
640
00:28:00,417 --> 00:28:01,767
- Yeah.
- But it's the best part.
641
00:28:01,810 --> 00:28:03,682
Mmm, it's already so good.
642
00:28:03,725 --> 00:28:06,293
You have to do
it. La scarpetta.
643
00:28:06,336 --> 00:28:08,861
- Scarpetta, meaning
"little shoe,"
644
00:28:08,904 --> 00:28:11,646
is how every Italian
child first tastes
645
00:28:11,690 --> 00:28:12,647
their mother's ragu.
646
00:28:16,390 --> 00:28:17,478
Yeah.
647
00:28:20,829 --> 00:28:23,266
- Mmm.
- That's gonna be great.
648
00:28:23,310 --> 00:28:27,793
No, you can tell... it
has that depth of flavor,
649
00:28:27,836 --> 00:28:30,752
with all that.
650
00:28:30,796 --> 00:28:32,145
- Si.
- Incredible.
651
00:28:32,188 --> 00:28:34,582
Amazingly, none of
these brave women
652
00:28:34,625 --> 00:28:36,125
had ever worked in a
professional kitchen
653
00:28:36,149 --> 00:28:37,585
before coming here.
654
00:28:37,628 --> 00:28:39,805
Few spoke any English at all.
655
00:28:39,848 --> 00:28:42,633
But this city's given
them a new lust for life.
656
00:28:45,636 --> 00:28:48,161
- Elementary school teacher?
- Si.
657
00:29:06,875 --> 00:29:09,138
- How long have you been
here in the restaurant?
658
00:29:28,331 --> 00:29:30,725
- Sexy.
- Wow!
659
00:29:30,769 --> 00:29:32,988
That's the one
English word you know.
660
00:29:33,032 --> 00:29:35,338
- She's flirting with you.
- We could be a thing?
661
00:29:40,735 --> 00:29:42,844
- You know, there's no, like,
first course, second course.
662
00:29:42,868 --> 00:29:45,131
It's like a feast.
At La Mammas,
663
00:29:45,174 --> 00:29:47,394
they always keep cooking.
They keep bringing more food.
664
00:29:47,437 --> 00:29:49,135
You cannot think,
"Okay, I'm full."
665
00:29:49,178 --> 00:29:50,832
- Tomato, basil, yeah.
666
00:29:50,876 --> 00:29:52,399
Sepia?
- Yeah.
667
00:29:52,442 --> 00:29:53,879
- Oh, beautiful.
- Cuttlefish.
668
00:29:53,922 --> 00:29:55,968
Mmm.
669
00:29:56,011 --> 00:29:58,361
Oh!
670
00:29:59,885 --> 00:30:03,453
Oh, my God.
671
00:30:16,162 --> 00:30:18,904
- This is really delicious.
672
00:30:21,820 --> 00:30:24,779
- The ragu, lovingly
simmered for six long hours,
673
00:30:24,823 --> 00:30:26,259
just melts in your mouth.
674
00:30:28,914 --> 00:30:31,133
With its promise of opportunity,
675
00:30:31,177 --> 00:30:33,788
this city attracts immigrants
from across the globe.
676
00:30:33,832 --> 00:30:35,529
But when each of these
adventurous mothers
677
00:30:35,572 --> 00:30:37,313
arrive in London,
678
00:30:37,357 --> 00:30:40,186
they bring a little slice
of their own home with them.
679
00:30:43,972 --> 00:30:45,408
I'm about to explode,
680
00:30:45,452 --> 00:30:46,932
but the mammas
won't let me leave
681
00:30:46,975 --> 00:30:48,542
without a proper send-off.
682
00:30:48,585 --> 00:30:52,589
Grazie!
683
00:30:52,633 --> 00:30:54,504
- So whenever I'm missing home,
684
00:30:54,548 --> 00:30:57,681
and my mother, I
know where to go.
685
00:30:57,725 --> 00:30:59,379
Thank you.
686
00:30:59,422 --> 00:31:00,902
Thank you. It was great.
687
00:31:00,946 --> 00:31:02,599
I'll see you for breakfast.
688
00:31:02,643 --> 00:31:04,906
Okay...
689
00:31:14,481 --> 00:31:18,180
- This is London's
beating heart.
690
00:31:18,224 --> 00:31:20,879
Historically, the meeting
point between the city's
691
00:31:20,922 --> 00:31:24,839
wealthy west end and
working class east was Soho.
692
00:31:24,883 --> 00:31:27,755
It's a place that's
always welcomed everyone.
693
00:31:27,798 --> 00:31:29,931
So Italians, too,
have left their mark.
694
00:31:31,802 --> 00:31:34,109
100 years ago, these
streets were home
695
00:31:34,153 --> 00:31:36,242
to a network of
Italian businesses,
696
00:31:36,285 --> 00:31:39,636
feeding and employing
the 13,000 Italians
697
00:31:39,680 --> 00:31:42,117
who lived in this little Italy.
698
00:31:42,161 --> 00:31:44,728
The Camisa brothers first
opened a grocery store here
699
00:31:44,772 --> 00:31:47,340
on old Compton Street in 1929.
700
00:31:49,255 --> 00:31:50,735
Let me get, then,
701
00:31:50,778 --> 00:31:53,215
some tortellini.
- How much would you like?
702
00:31:53,259 --> 00:31:56,131
- Enough for four
people who eat a lot.
703
00:31:56,175 --> 00:31:58,742
- Four Italian portions.
- Yes, yes.
704
00:31:58,786 --> 00:32:00,092
But in those days,
705
00:32:00,135 --> 00:32:02,485
no British person, rich or poor,
706
00:32:02,529 --> 00:32:04,705
would have stepped foot
in a place like this
707
00:32:04,748 --> 00:32:07,403
to try low-class Italian food.
708
00:32:07,447 --> 00:32:08,772
You have the sausage?
- Yeah, all done.
709
00:32:08,796 --> 00:32:09,753
Yeah?
- Perfect, yes.
710
00:32:09,797 --> 00:32:11,059
Ciao.
711
00:32:11,103 --> 00:32:12,689
- Thanks a lot, bye-bye.
- Good to see you, bye.
712
00:32:12,713 --> 00:32:15,672
- Just around the
corner, in 1926,
713
00:32:15,716 --> 00:32:18,414
an Italian restaurant set
out to change all this
714
00:32:18,458 --> 00:32:22,157
by pretending it wasn't an
Italian restaurant at all.
715
00:32:25,030 --> 00:32:26,901
- So it's a cold
roast beef salad
716
00:32:26,945 --> 00:32:29,382
with peaches, horseradish,
and watercress.
717
00:32:29,425 --> 00:32:31,862
Wow.
718
00:32:31,906 --> 00:32:34,604
- When Quo Vadis first
opened its doors,
719
00:32:34,648 --> 00:32:36,737
French haute cuisine
was all the rage
720
00:32:36,780 --> 00:32:38,130
in London's high society.
721
00:32:38,173 --> 00:32:39,479
- Ooh, la la.
722
00:32:39,522 --> 00:32:41,655
- Try and stagger
this as best you can
723
00:32:41,698 --> 00:32:43,178
to avoid carnage.
724
00:32:43,222 --> 00:32:46,181
Give us five minutes between
tables at least, yeah?
725
00:32:46,225 --> 00:32:49,880
- Today, this restaurant
is run by Chef Jeremy Lee,
726
00:32:49,924 --> 00:32:53,449
who's preparing us some of
Quo Vadis' famous dishes...
727
00:32:53,493 --> 00:32:54,973
- It's complete heaven on Earth.
728
00:32:55,016 --> 00:32:58,411
- From those early
trailblazing days.
729
00:32:58,454 --> 00:32:59,586
Oh, it's pretty.
730
00:32:59,629 --> 00:33:01,240
And joining me for lunch,
731
00:33:01,283 --> 00:33:03,764
is an expert in Italian
immigration, Terry Copee..
732
00:33:03,807 --> 00:33:05,331
- Oh, hello.
- Hi, how are you?
733
00:33:05,374 --> 00:33:07,159
- How nice to see you.
- Nice to see you too.
734
00:33:07,202 --> 00:33:09,552
Who like me, loves Italian food.
735
00:33:09,596 --> 00:33:11,946
Hi.
- So we have got...
736
00:33:11,990 --> 00:33:12,990
- Yes.
- And...
737
00:33:15,080 --> 00:33:16,255
Beautiful.
738
00:33:16,298 --> 00:33:17,778
Thank you.
739
00:33:17,821 --> 00:33:19,388
- The chime at the end...
- Yes.
740
00:33:19,432 --> 00:33:23,131
- That's so nice. So
this is chicken alla...
741
00:33:23,175 --> 00:33:24,654
principessa, or
something like that.
742
00:33:24,698 --> 00:33:26,961
- Mm-hmm. Delicious.
743
00:33:27,005 --> 00:33:28,919
- Let's have a little
bit of this sage butter.
744
00:33:28,963 --> 00:33:31,052
Mmm. Do you see
how I gave myself
745
00:33:31,096 --> 00:33:33,141
the bigger piece?
Isn't that terrible?
746
00:33:33,185 --> 00:33:35,665
Tradition dictates...
747
00:33:35,709 --> 00:33:37,363
- I love it. Saltimbocca means
748
00:33:37,406 --> 00:33:39,234
"to jump in your mouth."
- Exactly.
749
00:33:39,278 --> 00:33:40,192
- All right, let's eat.
750
00:33:47,025 --> 00:33:48,287
Oh, delicious.
751
00:33:48,330 --> 00:33:49,418
How's the chicken?
752
00:33:49,462 --> 00:33:51,377
- That is so delicious.
753
00:33:51,420 --> 00:33:53,901
- The saltimbocca I recognize.
754
00:33:53,944 --> 00:33:57,818
But I've never seen pollo alla
principessa on a menu before.
755
00:33:57,861 --> 00:34:00,516
- Yeah, that sauce
is really tasty.
756
00:34:00,560 --> 00:34:02,127
That's not...
- Oh, my God.
757
00:34:02,170 --> 00:34:04,477
- Italian. That's
very French...
758
00:34:04,520 --> 00:34:07,784
- It tastes more French to me.
- An idea that the sauce is.
759
00:34:07,828 --> 00:34:10,309
- We have to get
Jeremy in. Jeremy!
760
00:34:10,352 --> 00:34:12,485
- Hello, my darlings.
How are you?
761
00:34:12,528 --> 00:34:13,834
- Good, how are you?
- Very well.
762
00:34:13,877 --> 00:34:15,333
- This was delicious.
- Did you like those?
763
00:34:15,357 --> 00:34:16,750
- Very much.
- Oh, my God.
764
00:34:16,793 --> 00:34:17,901
It's delicious.
- There must have been a time
765
00:34:17,925 --> 00:34:19,579
when they were the
height of modernity.
766
00:34:19,622 --> 00:34:22,016
Now, it has become almost
dishes of antiquity.
767
00:34:22,060 --> 00:34:24,497
- But so tell me, what is that?
768
00:34:24,540 --> 00:34:27,630
- Well, princess' chicken...
I mean, anyone's guess really.
769
00:34:27,674 --> 00:34:32,418
But there was a simmering of
porcini and shallot in butter,
770
00:34:32,461 --> 00:34:34,550
which is then simmered
in white wine.
771
00:34:34,594 --> 00:34:37,118
To which then added a
great glug of cream.
772
00:34:37,162 --> 00:34:39,773
So I think, interestingly,
it was just like French food.
773
00:34:39,816 --> 00:34:42,558
- So the sauce is
the principessa bit?
774
00:34:42,602 --> 00:34:44,517
- Exactly. So I
think these dishes
775
00:34:44,560 --> 00:34:48,173
with rich sauces were
really very haphazard homage
776
00:34:48,216 --> 00:34:51,176
to an original.
- Yeah.
777
00:34:51,219 --> 00:34:54,875
London's crème de la crme
lapped up these dishes.
778
00:34:54,918 --> 00:34:58,008
But it was all a sleight of
hand dreamed up by Quo Vadis'
779
00:34:58,052 --> 00:35:00,968
notorious owner, Peppino Leoni.
780
00:35:01,011 --> 00:35:02,448
- The saltimbocca
781
00:35:02,491 --> 00:35:04,406
wouldn't have been called
that, and certainly,
782
00:35:04,450 --> 00:35:06,452
prosciutto de Parma...
- Yeah.
783
00:35:06,495 --> 00:35:09,498
Was jambon de Parm.
784
00:35:09,542 --> 00:35:13,415
- He was introducing Italian
foods into a cuisine...
785
00:35:13,459 --> 00:35:15,243
- Sort of surreptitiously, yeah.
786
00:35:15,287 --> 00:35:16,810
- Which was very French.
- Yeah.
787
00:35:16,853 --> 00:35:18,353
That's really interesting.
- And of course, gradually,
788
00:35:18,377 --> 00:35:22,381
it was translated
into Italian food.
789
00:35:22,424 --> 00:35:25,862
- Even though it was Italian.
- Even though it was Italian.
790
00:35:25,906 --> 00:35:28,213
- Yes, that's right, and
I think France and Italy
791
00:35:28,256 --> 00:35:30,563
have always vied for supremacy.
792
00:35:30,606 --> 00:35:32,956
- Yes, right.
- But I think what Peppino did,
793
00:35:33,000 --> 00:35:34,412
was he must've been
amongst the first
794
00:35:34,436 --> 00:35:36,612
to glamorize Italian cooking.
795
00:35:36,656 --> 00:35:38,658
- Do we know what
kind of person he was?
796
00:35:38,701 --> 00:35:41,965
- I think Leoni was very
much a man of his time.
797
00:35:42,009 --> 00:35:44,142
He had fought in
the first world war.
798
00:35:44,185 --> 00:35:46,361
- Yes, that's right.
- In the Italian army,
799
00:35:46,405 --> 00:35:49,451
and he was very much a patriot.
800
00:35:49,495 --> 00:35:51,627
- Mm-hmm.
- I do believe
801
00:35:51,671 --> 00:35:54,543
he was certainly a
supporter of fascism.
802
00:35:56,980 --> 00:35:59,592
- Just as Leoni had managed
to convince Londoners
803
00:35:59,635 --> 00:36:02,595
to eat Italian food,
history got in the way.
804
00:36:05,119 --> 00:36:06,642
A dangerous wave of nationalism
805
00:36:06,686 --> 00:36:08,209
was gripping Italy.
806
00:36:08,253 --> 00:36:10,168
Led by Benito Mussolini,
807
00:36:10,211 --> 00:36:12,909
the fascists weaponized
Italian food,
808
00:36:12,953 --> 00:36:15,825
and in 1937, established
a headquarters here
809
00:36:15,869 --> 00:36:17,827
in the heart of Little Italy,
810
00:36:17,871 --> 00:36:22,092
to advocate for the supremacy
of their own cuisine.
811
00:36:22,136 --> 00:36:24,878
- Italians are now, for the
first time, our enemies.
812
00:36:24,921 --> 00:36:27,010
And in Soho, friendly
little restaurants
813
00:36:27,054 --> 00:36:29,361
decide to remove evidence
of their nationality.
814
00:36:29,404 --> 00:36:31,537
Down come the Italian signs.
815
00:36:31,580 --> 00:36:33,756
- When Italy declared
war on Britain,
816
00:36:33,800 --> 00:36:35,323
Leoni was arrested.
817
00:36:35,367 --> 00:36:37,107
But he wasn't the only one.
818
00:36:37,151 --> 00:36:40,198
Every single Italian
male over the age of 16
819
00:36:40,241 --> 00:36:44,158
was rounded up and interned
in camps outside of London.
820
00:36:47,292 --> 00:36:50,599
When the war ended, some
Italians returned to Soho
821
00:36:50,643 --> 00:36:52,906
and went back to doing
what they did best.
822
00:36:55,517 --> 00:36:58,477
- Decades later, the food
that was once reviled,
823
00:36:58,520 --> 00:37:01,523
is now adored as Londoners
have embraced something
824
00:37:01,567 --> 00:37:04,570
that is quintessentially
Italian.
825
00:37:06,049 --> 00:37:08,748
Who could've imagined that
this little cup of espresso...
826
00:37:08,791 --> 00:37:11,054
Grazie. Would become a symbol
827
00:37:11,098 --> 00:37:14,667
of Italian glamor and the
taste of la dulce vida
828
00:37:14,710 --> 00:37:16,277
all over the world?
829
00:37:29,247 --> 00:37:31,510
- I'm heading west out
of the center of London
830
00:37:31,553 --> 00:37:35,601
on the trail of a
revolution in Italian food.
831
00:37:35,644 --> 00:37:37,167
So much Italian
cooking in the city
832
00:37:37,211 --> 00:37:39,169
celebrates authentic ingredients
833
00:37:39,213 --> 00:37:40,954
imported from Italy.
834
00:37:40,997 --> 00:37:43,086
But here, in the
suburb of Acton,
835
00:37:43,130 --> 00:37:44,958
a famous Italian product
836
00:37:45,001 --> 00:37:48,440
is being taken in a
totally new direction.
837
00:37:48,483 --> 00:37:52,835
Acton, the mozzarella
capital of London.
838
00:37:52,879 --> 00:37:54,315
Who knew?
839
00:37:56,186 --> 00:37:58,493
I've come to La Latteria...
840
00:37:58,537 --> 00:37:59,538
Thank you, sir.
841
00:37:59,581 --> 00:38:01,714
A dairy dedicated to the craft
842
00:38:01,757 --> 00:38:03,716
of traditional
Italian cheese-making.
843
00:38:06,109 --> 00:38:08,721
The brains behind this
mozzarella super lab
844
00:38:08,764 --> 00:38:11,854
is former investment
banker, Simona de Vietri.
845
00:38:11,898 --> 00:38:13,769
So what are you doing here?
846
00:38:13,813 --> 00:38:17,860
Mozzarella, what else?
847
00:38:17,904 --> 00:38:21,429
- Why are you making
mozzarella in Acton?
848
00:38:21,473 --> 00:38:24,084
- Well, it started with me
leaving Italy 20 years ago.
849
00:38:24,127 --> 00:38:25,477
- Yeah?
- And my parents,
850
00:38:25,520 --> 00:38:27,348
every time they were
coming to see me,
851
00:38:27,392 --> 00:38:29,916
the first thing they
would pack was mozzarella.
852
00:38:29,959 --> 00:38:33,354
That was my only time when
I used to have mozzarella.
853
00:38:33,398 --> 00:38:35,791
- Leaving her well-paid
job in finance,
854
00:38:35,835 --> 00:38:38,794
Simona spent a year searching
the world for the perfect milk
855
00:38:38,838 --> 00:38:40,622
to make mozzarella.
856
00:38:40,666 --> 00:38:42,189
But she soon came to realize
857
00:38:42,232 --> 00:38:44,887
that rather than
importing ingredients,
858
00:38:44,931 --> 00:38:48,500
she could take a local
product and transform it.
859
00:38:48,543 --> 00:38:50,763
All the milk you
use is British milk?
860
00:38:50,806 --> 00:38:52,068
- British.
- And you like
861
00:38:52,112 --> 00:38:53,698
the British milk?
- I love the British milk.
862
00:38:53,722 --> 00:38:55,333
- Why do you like it?
863
00:38:55,376 --> 00:38:59,554
- Because the flavor
is slightly richer.
864
00:38:59,598 --> 00:39:00,773
Reason is the grass.
865
00:39:04,385 --> 00:39:07,301
Makes also difference on
the color of the milk.
866
00:39:07,345 --> 00:39:09,172
Here is more yellowish.
- It is yellow, yeah.
867
00:39:09,216 --> 00:39:10,391
- You see? Did you notice?
868
00:39:10,435 --> 00:39:12,262
- Yeah, this is
completely different
869
00:39:12,306 --> 00:39:14,134
than what I saw in Italy.
870
00:39:14,177 --> 00:39:17,355
- The animal eats and then
goes straight into the milk.
871
00:39:17,398 --> 00:39:20,053
- Yeah.
872
00:39:20,096 --> 00:39:24,579
The magic of mozzarella begins
when rennet is added to milk
873
00:39:24,623 --> 00:39:26,668
to separate the curds and whey.
874
00:39:41,814 --> 00:39:42,878
- Yeah, it's incredible.
- Which you can see...
875
00:39:42,902 --> 00:39:45,600
- It's like a magician.
- Exact.
876
00:39:45,644 --> 00:39:48,560
You try this.
- Like a pork pie.
877
00:39:48,603 --> 00:39:49,822
- Like a cake.
- Like a cake.
878
00:39:49,865 --> 00:39:51,040
- Look at that.
- Yeah.
879
00:39:51,084 --> 00:39:52,191
- Look at all the milk.
- Look at that...
880
00:39:52,215 --> 00:39:53,495
Oh I know. Look
at it comin' out.
881
00:39:57,830 --> 00:39:59,745
- It's still warm.
882
00:39:59,788 --> 00:40:01,007
- I love that.
883
00:40:07,709 --> 00:40:11,409
And it's so comforting.
The warmth of it and the...
884
00:40:11,452 --> 00:40:13,149
Everything about it.
885
00:40:13,193 --> 00:40:14,455
Oh, it's so good.
886
00:40:17,066 --> 00:40:19,808
Even more wonderful
than Simona's mozzarella
887
00:40:19,852 --> 00:40:21,375
is another cheese her team makes
888
00:40:21,419 --> 00:40:24,465
using her mozzarella.
889
00:40:24,509 --> 00:40:26,467
It looks almost identical.
890
00:40:26,511 --> 00:40:29,862
But it's a ball of
deliciousness called burrata
891
00:40:29,905 --> 00:40:32,734
from "burro,"
Italian for "butter."
892
00:40:32,778 --> 00:40:34,083
- So I show you the burratas.
893
00:40:34,127 --> 00:40:35,694
- Oh, yeah.
- It's flat.
894
00:40:35,737 --> 00:40:37,783
- That literally looks
like a thing of pasta,
895
00:40:37,826 --> 00:40:39,088
like lasagna.
896
00:40:39,132 --> 00:40:41,134
- So then, look
what he does now.
897
00:40:41,177 --> 00:40:43,789
He goes from the middle,
and he's gonna shred it
898
00:40:43,832 --> 00:40:45,530
into lines of mozzarella.
899
00:40:45,573 --> 00:40:46,835
- Stracciatella.
900
00:40:47,749 --> 00:40:50,796
You mix the Stracciatella
with the cream and salt.
901
00:40:50,839 --> 00:40:53,189
Now, this is the
filling of your burrata.
902
00:40:53,233 --> 00:40:54,234
- Right.
- Can you see
903
00:40:54,277 --> 00:40:55,496
he's making a pouch?
904
00:40:55,540 --> 00:40:57,498
And then put the Stracciatella.
905
00:40:57,542 --> 00:40:59,544
- So that's what burrata is?
- That's what it is.
906
00:40:59,587 --> 00:41:02,111
Ta-da!
907
00:41:02,155 --> 00:41:03,765
- So simple.
- Very simple.
908
00:41:03,809 --> 00:41:07,029
I mean, in theory.
909
00:41:09,771 --> 00:41:12,252
It's taken time to
win Londoners over.
910
00:41:12,295 --> 00:41:14,863
Many chefs initially refused
to work with a mozzarella
911
00:41:14,907 --> 00:41:17,257
that wasn't made
in southern Italy.
912
00:41:17,300 --> 00:41:20,303
But today, Simona's burrata
is earning its place
913
00:41:20,347 --> 00:41:22,915
on the menus of some of
the city's top restaurants.
914
00:41:22,958 --> 00:41:24,786
- Burrata?
- Thank you so much.
915
00:41:24,830 --> 00:41:26,048
- Now, enjoy.
- Thanks a lot.
916
00:41:26,092 --> 00:41:27,049
Thank you.
917
00:41:29,095 --> 00:41:31,010
Ooh, wow. Look at that.
918
00:41:31,053 --> 00:41:32,838
Oh! Come on.
919
00:41:36,929 --> 00:41:38,931
Well...
920
00:41:38,974 --> 00:41:40,541
She was right.
921
00:41:40,585 --> 00:41:42,630
That's really good.
922
00:41:42,674 --> 00:41:43,892
Oh.
923
00:41:43,936 --> 00:41:45,590
Food has always been
924
00:41:45,633 --> 00:41:48,549
an immigrant's
strongest link to home.
925
00:41:48,593 --> 00:41:51,421
For over a century, it's
how Italian immigrants
926
00:41:51,465 --> 00:41:54,773
have defined who they are,
and where they come from.
927
00:41:54,816 --> 00:41:58,472
But enclosed within this
little mother of pearl cheese,
928
00:41:58,516 --> 00:42:01,997
is perhaps the future
of Italian gastronomy.
929
00:42:02,041 --> 00:42:03,259
That's really delicious.
68729
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