Two Greedy Italians S01E02 - Poor Man's Food

I am Antonio Haru job I am an Italian true  and true but I left my dear country 50 years   ago now I am returning with my old friend I am  Gennaro Contaldo for 30 years Mia D'Antoni of a   port and falling outside I prefer that we cook  them your block with everything but now we are   best friend I love him since we left Italy a lot  has changed and we have come to see if the food   has changed too we are going to the southern  region of Campania where Gennaro grew up and   I was born this is where the best Italian food  come from Bastin pizza tomato Souls it is all   from here the most delightful fusilli made by  heads we have come to see how companies' simple   poor food eats Cucina Pereira has become loved  throughout the world pizza fritter instant food   and find out what has changed here since we  were boys 24 karat gold and must cost quite   a bit of money of course we'll be cooking  along the way why I'm cooking so good and   easy Gennaro will be relieving is huge and  you know for me a lunch didn't I come of use ah the Amalfi Coast a paradise of millionaire  Vilnius and yachts but it wasn't always like   this just sixty years ago this region was one  of the poorest in Italy there was no work and   little money this is where Gennaro was born and  grew up I was also born along this coast but my   father moved the family to known Italy when I  was a baby he was lucky he had a good job but   here many families could barely make ends meet  and lived on very little like my families we   leave it on the foods that were literally around  us the matter what is the most beautiful thing   to do to be on the Amalfi Coast that is right  through the earth from the three juicy you have   to be careful not to add a bath here Janelle  because you have friends Beach is one of the   best fruit ever in a Samba yes but I like  it so a tree right because otherwise nothing you need the lemon what do you do got  your picks I like this one yeah this   one no this one with a big beak  yeah that one look at this oh   that's a wonderful fantastic you know you  connect this and I know that I know that Oh direct from the tree we you see it almost  anything and absolutely nothing went to   waste even every part of a lemon will  be eaten mm-hmm it goes well with a with   a also Sun of use is not sharp ona the  reason I adapt the best one in the world ah my breakfast is finished during  her four wonderful day today your monthly rent remember just like a lobster  lobster what don't we share pepperonis much   Gennaro is taking me to his hometown be knowing  it was once a small village now it's full of   tourists hotels and holiday dinners it is always  great to come home home sweet home I'm bailable   ela the bow is there this is the bellow to  Isha I've been here since I was a little boy my mum my papa saddle ever passed away I left  here more than 40 years ago but I still know   almost everyone for my star this is my nephew  this is my old school friend this is my father   o friend blessing camasta and this is an old  family friend Andrea who remembers what he   was like in a 1950s Andrea tell me one thing how  was it in the so called bed time things were very   bad yeah there was no food and a work here the  people were poor yeah most of the people leave   it on that as a doing work in the country of  did you model to cope with the situation what   what food did she used to prepare for you I  don't know what she managed we were six hours   sitting there and was a during winter and my  mother told me well not when I remembered her   I feel cries and she said the look I'm afraid  but there's nothing to eat tonight that we all   went together with nothing and that was  one of the worse thing that I remember most families lived hand-to-mouth here  like andreas general say give me to   meet his aunt was lifting Minori all and  Maddie are empty Antonio what the Lord's   you know gee Antonia - she's fantastic  cook Vinnie Obama what the anyway yeah Antonia is making pasta just like she always done  really the art of making this pasta is to make a   wonderful dog the distinctive flour and water  nothing else made some in little sausage like   this to have eternal this enable the positives  of sauce inside playing playing with pasta this   is pure Cucina Polara wonderful food born out  of poverty just flour and water Shrieve Eden   all umbrellas you can see this is actually  part of an umbrella and and roll it up and   it is fantasy and he'll have to do one by one  and it took a couple of hours of them usually   they so collect a few Freddy's it is a social  meeting you know instead to go to the pub or to   the bingo it is yeah is the pastor day Megan  Tony a lot so my heart rate is tough to beat   then I see possibilities because it's the most  delightful fusilli made by hand this is what I   was brought up with this was also the pasta  that my enemy just made families ate pasta   every day in this part of Italy it was cheap and  filled up empty bellies and the different shapes   at the variety you know what the foreman hold  a copper box there are now more than six and   the shapes of pasta in Italy but in the old  days the family didn't eat Antonieta pasta Oh Jaime Camil chandaman Thomas activist you  want agreed only family yeah I say you should   go to one toxicity questioning that it's not  the gender as you go around the bathtub another   interesting so they were making this past as  a luxury they were bringing them to their to   center to their vendor and they were paid money  in kilos and so on and with the money they were   paid they were buying the other pasta and beans  and so on to have the very simple deal so this   was literally a sort of trade Cucina pivara  is all about making the most of everything   and that tone yet and never throws anything away  and she's a genius with leftovers Antonia Tanaka   has prepared something very very special this  is the famous panna cotta leftover bread cooked   with the tomatoes and then and if they had  a limit of parmesan Thompson as well bloody   mmm when I was a small boy we rarely had meats  but we did keep animal for special occasions so   you have a chickens they just have a peek  one way or the other relation of you know   there's them an animal you know I never forget  to this story when my father you know I believe   East wish to bring a little baby goats and once  you become a very attached to reduce animal you   know rounding everywhere I take him everywhere  you know really real affectionate but then one   day the father the poor animals turning upside  down I can't stop cry because it was my friend   my father on Bank smacked me and he said to me  you should never been attached to food and I   learned my lesson before we live Antonieta  gives us a large bag of a homemade pasta okay at the other pitching change on our chart I  seem tomorrow with 11 wonderful wonderful lunch oh   no no I'm going to use an tony actors lovely  and made pasta for Myra well and applet ah Raghu in Italy's like the Sunday roast  in Britain so what are you doing here   Napolitan ragu are you trot the sausages  pork sausages which I will cut it in quite   large chunk then I'll grab this is a spare  ribs pork spare ribs which are cut in half be careful who your ends when you cut it then  here I have a fantastic beef will benefit inside   as well a big reason that is nice big fat which  is could end up gonna cut it quite wrap this   particularly one you can make about any kind cheap  cut of meat cheapest meat you have a better taste   because there is in southern US with a fat inside  when he slowly slowly cook they melt even such a   flavor of the meat and that is too much fat on top  you can always copy down here Tony then I gonna   seal the meat now let me explain the water till  the meeting till the meat what you do you action   you make sure that mr. Browning's all outside and  then we'll cook one is brown it will actually tell   what's in silt out touch by slowly slowly when  they actually cook release old goodness from   inside don't make me a stir the faster because  is over boiling let me feel it Meimei keep an   eye on eye on it yes take care for the shirt now  what I want to do now I want to put a bit of salt so just a little time you put this old now  because our balance is better to put them   inside the solar yeah that'd be our buck paper  BB years and now which is still cooking I will   put an onion stir the pasta properly I chopped  Daniels you'll see the onions are chopped it's   very rough cuz you're gonna cook for couple hours  and cooking for cap allows so Daniels almost melt   then you have them inside to make sure he's rock  Banyon sperm inside rustico then you stir it I am angry dude alright okay a couple hours  into that I'm gonna have a some wine inside   then I need to now to evaporate this little bit  of a wine which is inside so simple you need to   know some puree tomato puree then I will put  some water inside nice with the water see and   now the Alcorn gets God it's almost gone so I stir  this one nice and now you have to make sure that   you do steady don't just put a big clamp inside  make sure you dilute it properly then you have   an inside then you get three tenths of a nice  tomato so chopped up tomato all goes in there   as well the matrix as well this is gonna cook  for two hours this in a moping is only Cucina   poverty in the south of interviews I don't see  it in the nose using bits and pieces that they   are not very expected to be a lovely flavor  to them so it is that last we're gonna give   them a little bit of what we call them Gargan  flavor so okay nice and full of a basil break it   push me side and that you get yeah you can  really smell then you got the pots which he   had done one about two hours two and a half hour  ago you ready I'm talking I can't wait it look   and it's all bubble along it looks very good  it was and they're not gonna put all the meat   inside everything you melt it the meat becomes so  tender the sausage is cause my goodness oh oh now   I can put the person why I'm cooking so good  why you don't wait that we tasted that before   you say ragout and a bit of Mitch a second it  looks very good to be given a boner that's gone   so soft because it's too cold says here you  have a starter which is the pastor here and   then all different the cattle of a meat which  you can have a later vehicle ever lovely salad   whatever little bit on all the Jews and sauces  you can take for the bread inside traditionally   pasta has always been a preemie or first course  on the rare occasion when meat was served as a   second cause there was never much to go wrong so  better for the family to be filled up in pasta but lucky for us today we are able to indulge you can see the mix and everything is service  obtaining their health my god so this is ragu   alla napolitana with a curly pasta which  economy reaching with three different cut   over meat sausages spare ribs and beef could be  anything goes with a fantastic garden salads well   done general nowadays the whole world loves pasta  and fortunes of Cucina foie gras as totally cool   food is making some of the people of Campania  rich we have been invited to join my friend and   old business colleague Josep the DiMartino on his  yacht to say place a festival but he doesn't know   about pasta isn't worth knowing the roots of pasta  go back thousands and thousands of letters shall   we say it once for all that wasn't Marco Polo  to bring it back but this is a fantastic legend   it's easy to believe but it's not true the first  shape that was invented thousands and thousands of   years ago was not sad during the Roman time if  you were a Roman citizen you would never start   because you would have wheat for free what they  used to do the people they mix it with water and   they made sheets so that they could like store  it in their houses flat without using a lot of   space that's the actual original idea the  reason of pasta was to survive crisis was   to become a storage could become a stock of  food something you could rely on in bedtimes Giuseppe grew up in Italy's pasta-making  town yun eunho is the probably the capital   of possible this year is the real thing during  y'know near naples is to pass the word rome is   to catholics and has been for over 500 years the  town is one big pasta factory it's poured gives   access to the best flour mountains provide  the best water and it has a perfect climate   in the old days pasta was hung on frames in  the street to drive granion was Main Street   was built especially wide and runs straight  from the mountains to show to catch the sea   breezes the fresh air that you were mentioning  around 1 o'clock from the sea is coming a fresh   air because there the earth has been warmed up  by the Sun and produce the sort of movement of   air this lovely lovely sir air was drying the  past up perfectly to that his grandfather work   in a garage a no past the factory for the age  of 10 he had the gift in fact his expertise   became his fortune he was such a good pasta life  his boss loaned him money to set up on his own Josep a inheritance his  grandfather's business and skill and now he has taken his pasta global but pizzetta  has maintained the traditional methods of making   pasta what we're trying to replicate in these  driving cells is drying it outside in the Sun   this is just come out of the production line  it's still very warm and soft on wooden trays is   important because wood is keeping the temperature  perfect this was used 500 years ago in decision   it is the wheat breeding credit is a bakery if you  drive at high temperature all of these dissappear   dissappear making the pasta exactly the same as  your branded used to make 100 years ago this is   the process is exactly the same the fresh pasta  is the best and sometimes they go to a supermarket   they take sort of wet Buster there isn't such a  thing in Italy white pasta is only you are buying   water at the price if you cannot buy 10 your  pasta was invented to ever a store or to have a   stock of food so something that will make you go  for a long time and so he couldn't be fresh dry   faster it keeps a lane together and the fresh  pasta is always stopped Giuseppe now produces   more than 5 tons every day it sells around the  world is top of the range facility ass net up   for 500 bucks in Polish London shop well you know  the the fastest become a global product because   Italians have gone around the world like you to  you know you've gone to England people have gone   to the States to Japan to everywhere and with  them they brought such a strong culture that's   why you get the money to buy a wonderful lemon  take 100 years to make you father has a secret   it's obviously the secret of the family  got no work with me and I'll tell you bastards come a long way the food  of the poor has become the food   of the rich sudden Italian food is  all about simple local ingredients this robot or on top fantastic those peaches that were collected  this morning Fred they're not perfect   they all juice coming out of this you know  natural stop never grows best bands you know this is alfresco dining at its best this  fluid is holding seasons just up the road   like the old days the terrace yields about  Minori maybe perfect for growing fruit but   high up in the Rocky Mountains it was hard to  prove however when there is a will there is a   way an old friend Pasquale lived with his family  high in dismantled Pasquale like his father and   grandfather is a shepherd and leaves a hand to a  mouth like many did in the past fantastic that's   unbelievable that sounds it's music that's a  daily guy the air is pure fantastic yeah I can   comfortably earth and there's enough happy  life that I don't there is no traffic here that's wonderful wait salute a glad when Pasquale and Raphael  after smelly its they had nothing but 50 feet   they live round here under the trees they  made milk into cheese and soul to exchange   it's for I was his bedroom casino table  ah yeah here it was a table German that   was his garden cause a channel tomatoes and  it was enough to eat well actually Pasquale   Achatz work wherever he can in the summer he  picks lemons see every day carries 50 kilo   boxes than 500 steps to the seafront I can  barely lift it and he does it 10 times a day now they had their own sinners Rafaela can make  pecorino and ricotta cheese their hard work has   made enough money to build a small house for  them and their to do this fantastic display of   change in other words wonderful flavors deserve  videos ages this is the fresh cheese yeah cut   Rotella this is aged a little bit but perhaps  the month or something yeah and this is eight   five five four six ones or you can eat it fresh  as well okay this is fresh click arena which is   fantastic on salads as were pasta my mother  used to put a bit of honey on them and we   did as a dessert or sugar repeller and this is  the ricotta I like the ricotta almost like ice   cream very low in fact that's all I prefer that  you cut them impure Cucina Povera style Rafaela   throws nothing away and preserves everything and  she still uses the old fashioned barter system   you see therefore my job magadi panic you know and  never tasted such delicious ricotta I admire this   couples ingenuity and that's why she said that in  the rock or a team and in drying happy life that   many people of the city they would like to have  something like this but it's a false formalism   we see it as romantic they see this normal life  hard light then we just let it be the money to   survive well I'll ask him if he has depressions  I believe that simple life is not a guarantee   the use of their depressions but I wouldn't  like to exchanges actually for a few hours   I am too used to comforts of the city  and all of this but it isn't easy and   the self-sufficient lifestyle is how many  people were forced to live in the past ace look if enough for the fall leaves  it be looks all his life he pretended   to find one they are laughing they  don't know anything of nature at all   those people we left Pasquale and Rafaela  with some ricotta for my lemon and ricotta De Niro I am Tommy Oh give me this give me that  Jenner also collected wonderful lemons fantastic   sometimes I've come here glorify those wonderful  levels we do a ricotta tart with the candied chad   row and oranges all of the area we have here  some puff pastry I sort of roll it as thin as   possible so we have here this here we put it  inside here we don't need fat underneath so   this is the preparation of the dough general can  you cuz I can clean here I'm very good on that   wonderful fantastic Jumeirah you are a brick this  is important is called Chad row there are lemons   that they don't have very much juice inside  only a little fruit but a very thick skin and   this they are candied and there is a fantastic  flavor and taste use in almost all the sweets of   the south it's a lovely scent it smells of lemon  but not as the normal level is you know the most   important ingredients if you can buy cheddar  or candied lemon is available in many high-end   supermarkets and Italian bellies Gennaro can you  do me the favor 5 eggs please - I need the yolks   in this year which is the mascarpone and ricotta  I added the mascarpone which is very fat to give   a bit of consistence and I mix this with sugar  so the castor sugar there is now I put sort of   five yoke of eggs Gennaro please yes don't give me  the white just you yes and save the wife because   movies yes wonderful yoke my girl is reformed at  the year local sugar as you know man tell me how   much another little bit not a little bit another  little bit come on is not usual oh ok it's fine   you shop yes like a candy fruit with this one now  you want me to bake some beated stiff then we have   here the orange peel which is wonderful as well  now what I do is to cut this in cubes lovely and   we put it in here and now the Jade retarders you  find this in almost all the desert of south of   Italy come on come on don't be lazy and wear  this as well shall we no no more more MORE there's to be still what do you mean cooking because now is the very careful  and very gentle activity of folding it now   you fold it very gently on this the selection  with a clear and lovely that's exactly what I   wanted because look at this this fantastic  pleasure of this more substantial luxury I like him this sort of North exact and made  stuff you know because doesn't look industrial   so it's up to you now - yeah to finish off yes  thank you it's one egg but you see the current   guess is I'm going to give a lovely golden patina  to the pastry now this afternoo finish this we put   in another about another an 80 degree or 200 for  about 20-25 minutes and we see that the center   would be still a little bit wobbly then we take  it out and let it rest now is ready for the oven   you're gonna meet today yeah okay I shall I to  be you as well yes on guys oh that's fantastic   this is wonderful mooka-wanka I love its  accountant last the last touches this one   because we are in the region of endless level a  hint now this is really the proof of the pudding   let's see yes Oh me neither I can't wait that  time I go yeah perfect yeah for some person now   not this this you don't know about that but I  saw them in the market and I said I need those   they're little pairs which are put in the oven  as they are and then at the certain stage where   they're starting to be a little bit shrinking  you put just herbs or sugar and the bottle of   red wine do you know what the coal no Bambi  Nellie had been a little children okay yes De   Niro you a champion that's a minute look today's  here they're just fantastic the dream life nice I   like more the better your talk the pay is negative  I like more the pair I can't understand boy you're   joking all the time city was ended and very  silly if you like it you like it I do like it I have another oven no no I begged him in Aven  okay chichi to you you really yeah thank you   thank god this time you did solute element  the just wonderful the people in companion   of things for being able to make the most of  what's a number that's even a word for it's   even Ireland just that is a sucker Luther used  to do anything that can be eaten usually was   but even though I have to draw the line  somewhere he sought the illicit estate find one when I was a little kid I used to  do competition who catch the most delicious   and that called the duck t6 licit one day well I  put them all in a box and that brought around to   my sister and I left on a table shop wow this is  everywhere inside outside to runway well I used to   respect those a little Angola once you caught it  you know you let you go free again now you don't   know heating yeah how can you eat illicit look  you can eat if you like it do you know what I'm   sure to be getting a big one out three or four and  that's cue those with a little bit of garlic and   all they give it to Antonio deputy antonio come  in i know you can't do without me a comer I've   always answered I had a reputation for it when I  was younger look did you see there yeah there is   a little bay they're hilarious yeah I was about  17 that's unbelievable the sea it was my swimming   pool the back mountain was my garden the village  was my playground and all those rocks there this   is what I used to go down for the octopus catching  muscles they used to be some a prickly pears you   know the prickly pear I really had to climb to  get some of those and the salt you know after   the RFC was left in a little pools you know the  sunniest evaporate this is the salt we used to   use of our own cooking this is what I learn all  these things you know the Sun the sea the Manta   the smell of the flower the perfume of a dilemma  everyone should have we use like this on this I was hitting pass him by the somebody was  calling you gancho what does it mean you   want to know what they mean in hook  Jenna why no I used to OCO the girl I met in Louisville with a lovely gentleman  French Italian God knows English God knows   his so many so it wasn't the hooking of fish  if you actually you know just stand there yeah   you can actually I can I say you can still  fill me there so you were the panel I was   not the terror of mine Olli you know 6017  there was a free lab why not is now yeah it   was money now probably I would have done  the same actually Antonio you done worse book by name book by nature when I was a  boy I barely went to school I felt like   I belonged in the water the sea was like  sweet shop to me I took anything I could   get my hands on and anything that can fit down  my tracks you know what I say prenatals of the   sea light enabled small things although  there surprise surprise let's see what   you guys yeah Jenelle what have you got  there unbelievable Wow look at this Wow   look at these yes no oh that's good one  male and one female there's a sea urchin what I will do it out a little quicker yes it  may I have it yeah I like to read like this ah   the smell and the taste of the Mediterranean Odin  in one bite I eat Malaya a table like that I know I prefer without the lemon there now now you  come about I cook you something I am NOT going   to use Janeiro's octopus for my recipe knowing  was being kept I've done my own catch thrones   and mussels with linguini now he is very  hungry and they're going to prepare for   him very Cucina pokhara dish which is just few  ingredients starting with taking water because   we own a boat from the sea because the salted  water and I have yelling winner and I put it   into the salted water boiling here on the side  one in the meantime I prepare the sauce which   is very very easy be careful it's option to give  it to make move a little bit now in this case we   have wonderful seafood here and the linguine  they are seafood in women we have fantastic   drones which I share it already and mussels  and then a bit of parsley and we put just   a bit of olive oil and we put the chili and I  like it with the sea people they just eat the   garlic and the chili in the oil and this cold  spaghetti or linguine Aglio olio and when you   put the lid on that steel is building and the  muscle opening then quick everything has to   be double of this team so that they open and  they release all the fantastic juices it's a   matter of fact we can put a little wine which  belongs to it and so it builds little bit more you want me to chop of the pathway you  can drop the party tomorrow thank you you   see I'm always helping you one there open  it fine and now I put boom are you gonna   use a little bit of salt and Tonio nope  okay okay I will give this just a little   of so what do i do without you just don't  think and I believe ready in the minute I   see is true I know that you hungry yeah  parsley no no you see they change color that's fantastic dinner I really think apostle for you thank you is the portion enough  for you oh my goodness this to the health of the   entire world you envy us they have to suffer  and this what makes Italian food different   from others because when you want to have really  the original wonderful saying you have to have   the very good ingredients which here available  everywhere and the fish is a very special flavor   the pasta is locally made parsley is locally  grown and eaten in mineral what do you want more   it's fantastic yeah I'm giving better jobs and in  this poor food can feel quite a few people for me yeah you can easy soldier no told me  gusto I know you were ten argue him we are heading for the capital of companion  Naples was for centuries Europe's poorest   most crowded dangerous city people call it's  the bowels of Italy he was the food of the CG   starving and went on to become a world-famous  pizza and he was born here but a lot too you   love it the fried pizza it says that the life  as a piece of dough smeared with the pokefans   if you are lucky but pizza sample or agents were  dramatically changed by major cholera epidemic in   the 19th century people were dying in the streets  everyone who could left Naples to boost the morale   of the terrified City King Umberto and Queen  Margherita wrist cholera by coming to the Royal Margareta went one step further and asked to try  the poor food of naples from this pizzeria she   ordered a pizza made with tomatoes mozzarella and  basil the colors of the Italian flag that simple   act the clean eating to immense food make Naples  proud and give birth to the celebrated Allah wonderful all over the world with just  incredible it's taking over just even   in China Japan and pizza this being the  birthplace of pizza there are varieties   here that are exclusive to Naples look at  this here oh and a frigate that have it   that reminds me my mother that used to try the  pizza very interesting straight food edit best senior medium I got this a weed was sopran so this  is just like an L snack because they go home and   eat Cu it more but it's lovely to see that you  know the appetizer is there and they are eating   either freshly baked it Simona see I wanna make  one of them Estonia - as well this is the dough   flattened raisin with a little firm yeast this is  unique to Naples and it's so quick it is fantastic mozzarella no no no myself he was also  a bit of olive oil that's pizza fritter   instant food not fast food instant and we  grew up with it my mother used to make one   of the other Gennaro Sherry's it shall  reach enough people that can I make one   first now you can do what I can do that's  one at you Santa see I put a summary coat   on top just just a little ricotta and then  I used pork scratching just tell them on top   like that then I get some nice a little  mozzarella gets a little bit of a tomato homicide we must submit this some before  they look better - much better I think we   need to get a second opinion still out  there oh man come on John come on while   I get dealership you Gennaro is a genius  cook but I make better pizza and I have   something relieved cause of piano player -  now all I need to find is a decent singer she Roma we all know so there was once a popular saying around these  parts I am emigrating so I can eat 25 million   Italians mainly from the South moved away to  find work up north or abroad and they took   their Cucina powder with them many became  cooks just like our dear journal I left my   own town Minori when I was 19 in 1968 all  memories all the passion I have when I cook   come from growing up here watching my mama  my grandma manned maked the tasty dishes I was 19 and I was going to London it  was five o'clock in the morning I had   to catch a train we got up all together  and I left this under a meter from ear   today it must have been the saddest  minutes of my life because it was the   first of a month away from my village and  I knew there was not belong to me anymore Camus cry my mom she can see a last glimpse of me  when actually have turned a corner I want how many   tears she shed inside there and my little sister  Brianna she is still sleeping I can almost see her   when I lived here my family had almost nothing  it is incredible acting ever changed now the   restaurant uses the same Cucina power ingredient  but they are charging a fortune to the tourism   my mama would be turning her grave it's our last  night in Campania together and I'm going to treat   Gennaro to a meal in one of those posh restaurants  Rossellini's is a two Michelin star restaurant welcome back down Jesus a calm to your  other I can't bend down you know you   can't bend down don't you know what is the  difference between you and me she was the   view ready to be silly attractive and so on  but not to become an old man I am a ready   Lance I don't care yeah well I'm not what  you wanted me to become an old man no no   you aren't old man no I'm not it again do  you get to jump a little bit I like this is it very much ed slow according  to the prices can be the cheap   stuff the values it better be good  Emilia of course 400 euros whatever chef in Oliveira has created a cuisine influenced  by the food of the poor but he is taking Poochyena   poverty to another lip over I didn't want just  to Catholic army John and Senator I rearranged   things are just twisted the things that the  industry is still the same thing I try in the   places that you shouldn't say I ain't hungry  you should say are you have a light appetite   no no do not wood has a penguin to do with  powerful Oprah's yes that's quitting quitting crystallized potato they look like petals  fresh mozzarella cheese stretched blown-up   and injected into my dresses and the juice of  bezel just like a pizza margherita but without   the dog that's one thing go Conchita  for oh this was very horrible because   only at Walmart ragu sauce one anchovy and one  single strand of spaghetti not for the hungry I wonder if that is on the menu the chef's peers the resistance a tomato  that has been pureed and reformed and   topped with gold 24 karat gold Elise  general the people prepared to pay I   could use that goal to get a taxi home  quite an expensive tomato in one bite yes simply the gold on your lips the contest  of the gold leaves you selected it's amazing   to see how poverty created great simple food  and how it's now become the most popular TV in   the world who would have thought the poorest food  in Europe would be influencing Madrid star chefs but we are in Italy I don't need a fancy  restaurants if you are prepared to be sneaky   you can get wonderful food gratis where's the  fix 3e on the left and grapes haha wonderful   grapes Janelle I go yeah when you steal you  have to steal in silence I still in 70th wanna   talk ah look at this let's see the sweet Elena  this is what the best food in the world is all   about pure natural no silver service of fancy  napkins here wonderful I always dream of that don't use closed right D rightfully that  one you sure yeah Pasi dog yeah I feel   like a boy game in the nature switch your  son fuzzy don't completely or that's yellow   fantastic this is what we love about e3 next  time we travel to my region permanent in the   north of Italy and I'd be going back home  we'll be finding out if Italians are still   incredibly passionate about the food from  their own reach oh my goodness me this is   the real penalty system we discover fools even  we haven't tasted [ __ ] I can't believe it and   I can Gennaro anything then our year  the Prince there try to kiss him you and there's more cooking here on BBC HD  tomorrow at half past six as the great   british menu continues with a Scottish elimination

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Rating: 4.8865032 out of 5

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Id: xEX1_7THgfg

Length: 59min 8sec (3548 seconds)

Published: Sat Apr 04 2020