All language subtitles for Ginos.Italy.S02E02.Gallipoli.1080p.HDTV.H264-DARKFLiX

GINO: 'I'm back in stunning Italy.'

Mmm, this is an explosion
of flavour.

'This time,
the glorious deep south...'

It looks like an Italian Colorado.

'..Discovering amazing food...'

Are you sure you want to tell them
all the secrets?

'..And the rustic traditions
of Puglia e Basilicata.'

OK, we got the secret,
if you want to live long, eat pasta.

This is truly amazing.

So, this is the secret, Gino.

HE SPEAKS ITALIAN

'A rich land and bountiful sea.'

And look at this
breath-taking coast.

'I'm on a mission to discover
the ancient recipes and ingredients

'these sometimes forgotten regions
have to offer.'

Let's go.

Georgia, don't lie.
I don't lie.

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

From the master hands,
straight into my hand.

Voila.
100% you didn't know about it.

That's our secret, so, shh!

IN ITALIAN:

'Tonight, I'm in Puglia,
the heel of Italy's boot.

'With 500 miles of coastline,
here, seafood is king.

'The area around Gallipoli

'is known for its exciting
local ingredients...'

Yes.

Si.

'..All found along the crystal clear
shores of the lonian sea.'

'Dating back to pre-medieval times,

'Gallipoli
has a long and rich history.'

But let me tell you a secret.

Italian people, they weren't
the first people to live here.

In fact, it was our friends
the Greeks.

'Even the name Gallipoli is Greek.
It means "beautiful city".

'It's not hard to see why.

'And nine miles north
in Santa Catarina Harbour,

"If you listen closely,
locals say you may still hear

'ancient Greek sirens
calling to you.'

I've heard that there are real-life
mermaids around here,

and if you're lucky enough,
you can even spot one in the port.

Ciao, Bella.

'Underwater fisherwoman Laura
has a lifelong love of the sea...'

So, you are my mermaid for the day?

Yes, I am.
All right, let's do it.

'..And practically spends
more time underwater than on land.'

And how long
have you been fishing for?

So, you are a real-life mermaid,
then? Yes.

"She has been hand-diving these
waters for mussels and sea urchins

'since she was four years old.'

Do you like it?

You love it.
Yes.

The freedom, you can
do whatever you want.

And what do you do in the winter?

In the winter as well?
Yes.

You're a crazy mermaid,
that's what you are.

'All this talk of fish
is whetting my appetite.'

I'm hungry.

Are you?
Yeah. Oh, that's nice.

What kind of breakfast
you gonna make me?

Ah.
Yes.

OK. We're starting with secrets
already.

I love water,
but since I was a little boy

and I watched the movie Jaws,

I got a fear that Jaws
is gonna come and... arrgh!

Si?
Si, si.

Whales?
Yeah.

Not sharks?

So, you can find the sharks here.

So, you've been lying to me!

I say to you, there are sharks,

you say no, and now you say
you can find a shark!

What about
if they're changing their diet,

and all of a sudden
they want to eat Gino?

I knew it.

'But Laura hasn't brought me
to see basking sharks."

So, around the corner?
Yes. Si, si.

'We've come for the sea caves.

"Apparently, some of the
most delicious fish treasures

'are hiding here.'

So, is this the secret you were
telling me about, the cave?

It's underneath the cave.

'I can't wait to find out
what they are.'

Any sea monsters?

No. No? Like the Loch Ness monster
around here?

No.
No, all right.

'Nessie may not live in these caves,
but human remains have been found.'

There you go.

If you hear me say "mayday, mayday",
it means the sharks are near.

'Laura's a braver woman than me.'

Goodbye, good luck, bye-bye.
Bring me something interesting.

Be careful.

What could be the secrets?
Sea urchin, maybe?

Look at her. She's a real mermaid!

Look how she swim!

I'm gonna look for sharks.

She's brave.
I wouldn't do what she does.

Me in a cave, prehistoric cave,
underwater? I don't think so.

HE WHISTLES

I think she's spotted something.

Oh, look at that!

Thank you so much.

What this is called?

Red oysters.
A red oyster.

'The red oyster Laura has found me
is extremely rare.'

So, this is the secret of the area?

'As they grow, a type of bright red
sea sponge encrusts the oyster,

'and it's this that gives them
their vibrant colour.'

Look at the red coming in, it's like
having blood coming from the oyster.

'But they are not the only surprise
Laura has for me.'

Wine and oysters, is this the kind
of breakfast that mermaid have?

Yes.

You live a very, very nice life,
I have to say.

Oh, my God,
this smells like a truffle.

I think I just found
the truffle of the sea.

You live and learn.

Wow.

The salt from the sea
is just incredible, isn't it?

Yes.

Wow.

Ah, you know, very juicy,
very tasty,

it's much tastier
than an normal oyster. Yeah.

It's like biting into the sea,

all the flavour of the sea
in one little shell. Yes.

Oh, come on, this is a secret
that 100% you didn't know about it.

Salute.
Salute, Gino.

'Back on land,

'I'm on the hunt for more
mouth-watering hidden delights."

"Where better to do it
than the fish market?

'Marcello has been working
his busy stall for over 50 years.'

Buongiorno.

'He fishes and sells
the best local catch.'

Look how beautiful is that!

Palamida.
Palamida.

I'm gonna
get some beautiful mussels.

Bellissima, bellissima.

See, one thing that you realise when
you come to an Italian fishmonger,

your hands don't smell of fish,
the shop doesn't smell of fish,

because when fish is fresh,
you smell of the sea,

and that's what you're looking for
when you buy a fish.

Which one is the fish
that you sell the most?

SPEAKS ITALIAN

He said, "We gonna sell the lot."

'Today's star of the sea
is a delicacy

'| have real trouble
getting my hands on back home.'

Guys, this is called
a purple-head prawn,

which you only and exclusively
find this in Gallipoli.

'And there is a specific way

'the locals like to eat
these tasty little luxuries.'

Please do not try this at home
from a supermarket or anywhere else.

You need to know that
this comes from the sea

straight to the table
for you to be able to do what I do.

Look, the head comes off,

then you pick up this like that,
OK, ready?

It's so fresh, super sweet,
and that's what you can do.

In a nice ice bag,
because the purple head prawns,

they're quite delicate,
they break quite easily.

Si.

A box full of prawns and mussels.

If I had this fishmonger in London
where I live,

I would eat fish every day.

'I'm in seafood-loving Gallipoli,
once home to the ancient Greeks.

'But over the centuries,

'they weren't the only ones
to leave their mark.'

Since the Greeks left, so many
other countries have lived here.

For example, the Spanish people.

And my job right now
is to discover all the secret foods

that they left behind.
Come on, follow me.

'The locals of this region
would embrace ingredients

'brought in by other cultures,

'and incorporate them
into their own traditional dishes.'

And I've heard about one
created hundreds of years ago

right here in Gallipoli,
which is still on sale today.

'| want to know why this dish
has stood the test of time.'

'So, I'm meeting Mario
and his dad Sergio...

'..to get the inside scoop of
their famous family scapece recipe.'

Scapece.

This is not a recipe
that you will find all over Puglia,

this is only, specifically
to the Salento, kind of, region.

'The scapece of Salento
is an important religious dish,

'often eaten
during festival and feast days."

Scapece is anything
that is under vinegar.

And this particular dish here
is fish that has been fried,

then they do a layer of breadcrumb
and vinegar.

And then saffron.
It's like a lasagne.

So, this is a recipe
that is nearly 2,000 years old?

Yes.

'The story behind how this dish
was invented fascinates me.'

'When the people of Gallipoli
came under attack,

'they would take refuge
behind the city walls.

'So, they needed to find ways
to preserve the food

'they brought with them.
The vinegary scapece was perfecto.'

So, the fish can be
in the barrel, scapece-style,

even for three or four months,

at a normal temperature,
it's absolutely fine.

They always have lunch, breakfast,
dinner, whenever they want it.

A young boy like Mario,

where did he learn to make scapece
if it's so old, the recipe?

And then his father show it to him,

his grandfather show it
to his father,

his great grandfather
to his grandfather,

then he show his father, then to
him, and then it went to Mario.

Have you got children?

SPEAKS IN ITALIAN

Er, if he doesn't have children,
finito.

OK, well, at least we know
that he knows how to do it.

OK, bravo,
otherwise I'll tell you, OK.

"Only time will tell if Mario
gets to pass on these traditions

'for Gallipoli's future generations.

"But I want to know
what makes his scapece so special.'

So, this is the local saffron.

'The majority of saffron
comes from llran,

'with only a small portion
coming from Italy.

'And an even tinier amount
from the lonian coast,

'possibly left behind
by Spanish invaders.'

The smell is incredible,
and I love the idea of the saffron

because then you get
this intense yellow colour.

Si.

'Mario has been kind enough to
give me some of his saffron stash.'

So, you want me to walk around
with this? You sure?

He has gave me a white piece
of paper with powder in it.

THEY LAUGH

OK, grazie, grazie ragazzi.

'This beautiful spice...'

Ciao, Gino.

'..Has given me an idea
for my own recipe.

'Saffron is a key ingredient
in Spanish paella,

'but I'm going to make
an [talian version,

'tiella, named after the tiella pot
it's cooked in.

'It's a layered dish
made with potatoes and mussels.'

We're not talking about my muscles,

but we're taking about
these mussels.

The first thing you need to do
when you cook mussels

is to make sure that
the pan is very, very hot.

I'm going to add
a little touch of olive oil.

Usually I would have put garlic,
a bit of chilli,

but you know what, the local people,
they just put the mussels in there,

a touch of white wine, and water,

and that's exactly
what I'm going to do.

See, the heat, that's what you want,

a little bit of white wine goes
in there, gonna put a touch of salt.

And you will see that in about two
minutes all the mussels will open,

the job is done.

The worst thing that you could do
to mussels is over-cook them,

they're gonna get dry,
they're gonna get chewy,

mussels,
as soon as the shell starts to open.

Come here, I'm gonna show you, look.

You need to keep them beautiful
and juicy, so that is the secret.

OK. You separate the mussels.

And it's important to keep
the juices as a stock in the tiella.

OK, how do we do this?
Very simple, guys,

I've got some beautiful
local potatoes here,

this is gonna be the first layer
of the tiella.

So, you just lay them,
slightly overlap, it's fine.

But you know,
don't waste too much time.

Half of my cherry tomatoes on top.

Half of the onions, finely sliced,

then generously sprinkle salt,

remember you have to season this
as you go.

Now, we're gonna put the herbs.

Now what we gonna do
with the mussels,

just gonna lay on top like this.

OK, guys, a true Neapolitan like me,

we never use any cheese
to go on top of this tiella.

The thing is,
the people from Puglia,

they grate parmesan cheese now
on top of the mussels.

I don't particularly agree,

but I'm gonna have to stick with
the original recipe,

because I'm worried that these
people, they're gonna kill me.

Parmesan cheese, I can't believe,
I can't believe I'm doing this.

You know, moments like this,
it's better that my grandmother

is not with me anymore,

because if she would have seen me
put parmesan cheese

on top of the mussels,
she would have gone bananas.

OK, Gino, don't look, it's fine.

Don't worry, Gino, this is a recipe
that is over 500 years old.

The Spanish people
gave it to the people from Puglia,

everything is gonna be OK.

OK, now the rice,
you can use any rice

that you would use
to make a risotto.

Half of the rice goes straight on
top of the mussels

and the parmesan cheese.

Then on top of that,
I've got my secret ingredients.

There you go, saffron.

This is gonna give a sexy colour
to my rice.

At this stage, you have to do
exactly the same all over again.

And this recipe will feed
between four and six people,

So you gain quite a lot
out of the ingredients.

Then do you remember I told you
to keep the mussels' stock?

What I want to do,
I'm gonna put this straight on top,

and this is gonna give me
a natural fish stock to the dish.

OK, ragazzi.

The lid goes on, preheat your oven,
200 degrees,

45 minutes with the lid on,

then take the lid off and finish off
cooking for another 15 minutes.

'And an hour later...

'..my tiella is almost perfect.'

Oh, yeah, it looks beautiful.

This is exactly
what I'm expecting to look like.

And let me show you the layer,
see when you lift it up,

look at that, you got the potato,

can you see the colour
of the saffron into the rice,

and I think to make this one
even better

I'm going to add a Gino touch
to the tiella.

Now, you remember I got those
beautiful, purple head prawns,

I'm not gonna waste them,
I'm gonna use them,

and I'm gonna put them on top
of the tiella.

I'm gonna put
a little bit of garlic,

peperoncino, chilli flakes,

we wanna make sure
that it's got a nice kick.

OK, prawns in there
with the head on, shell,

everything, just the way they are.

Gonna put a little bit of parsley.

Little touch of white wine.

And do remember,
prawns are like any seafood,

do not overcook them,

be very careful.

Ha-ha!

See how quick it is to cook prawns?

Oh, like that. I'm just gonna leave
them like this, standing up.

So, you can imagine,
if you make a dish like this,

serve it just in the tiella pot
in the middle of the table,

all your friends and family,

they can tuck in and enjoy something
that is absolutely delicious,

all these beautiful juices here.

A little squeeze of lemon on top.

What can I say,
sometimes you do need an Italian

to make a Spanish dish just perfect.

And this is just perfect.

This is how you make my tiella.

'Next time...

'..I'm in Bari, on the hunt
for foodie delights...'

Bravo.
I'm gonna get drunk on flavours.

Mamma mia, I hate cucumbers.

'..learning how to keep
ancient traditions...'

She has no patience whatsoever.

'..Alive and well.

And this is how it's done.

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