[00:00] You start out with a little bit of&nbsp; oil. Then you throw in some tomatoes,&nbsp;&nbsp; some tomato paste. You fry it. You make&nbsp; sure it doesn't stick. It's a better to&nbsp;&nbsp; use a good canned tomatoes. Never chopped&nbsp; tomatoes or ground tomato. Never. Ciao. I'm&nbsp;&nbsp;
[00:13] a Cesare Casella. I'm a Michelin-Star chef.&nbsp; I cooking Italian food for the last 30 years.&nbsp;&nbsp; Today we looking at Italian cuisine in a movie&nbsp; and TV and then we judging how real they are.
[00:37] You put inside, you beating inside because&nbsp; you want the incorporate the flour little&nbsp;&nbsp; bit at a time. So that is a the old school,&nbsp; the housewife or the cooker, the home cook.
[00:54] Carbonara is another dish that&nbsp; it [has] rules. It's a dry pasta&nbsp;&nbsp; and not fresh pasta. Dry pasta is al&nbsp; dente and the eggs [in] fresh pasta,&nbsp;&nbsp;
[01:10] it's a very difficult to be al dente.&nbsp; Al dente is perfectly cook pasta. First of all, uh, no, I think the Romans,&nbsp; they're going to be upset. Look like it is&nbsp;&nbsp;
[01:28] a weird meat. The look like almost like a type&nbsp; of prosciutto. The Romans, for the carbonara,&nbsp;&nbsp; it's a religion and they have a very&nbsp; specific recipes. They use guanciale. So&nbsp;&nbsp;
[01:44] from the cheek of the pig. What is good carbonara&nbsp; (or amatriciana) is when you make it with the&nbsp;&nbsp; guanciale or pancetta. Must to be fat because the&nbsp; fat is what that gives [it] the right consistency.
[02:09] For me, the carbonara, I use all eggs.&nbsp; And then I like to finish to cook&nbsp;&nbsp; the eggs with the pasta. So I take out from&nbsp; the fire and then with the heat of the pasta,&nbsp;&nbsp;
[02:25] you cook the eggs. I rate this six [out of]&nbsp; ten. So the ingredients, that is important. Your wrist. It's all in the wrist. Not too high!&nbsp; How you throw the pizza? How? You don't need to&nbsp;&nbsp;
[02:42] make it that way, but it's helpful when you&nbsp; spread the dough. There are championships,&nbsp;&nbsp; world championship, for the pizza...when&nbsp; they...people dancing with the pizza,&nbsp;&nbsp;
[02:56] for their ability to do&nbsp; [it]. Cheese. Not too much. The pizza. There must to be a lot of tomato, a&nbsp; lot of cheese and then in Italy, traditionally,&nbsp;&nbsp;
[03:09] is less cheese for two reason. Why? Because&nbsp; it is a balancing what is there. But if you&nbsp;&nbsp; do here sometime you can have a complaint: Why is&nbsp; there not enough cheese? It's cucumbers. No. No&nbsp;&nbsp;
[03:23] you can't put a cucumbers on a pizza. Why not? I&nbsp; like cucumbers. That's not a pizza. It'll taste-a&nbsp;&nbsp; terrible. It's [like] people that put the&nbsp; pineapple. I remember three or four years ago,&nbsp;&nbsp;
[03:36] I went [with] some of my friends, brought to&nbsp; my home town. And then this pizza place they&nbsp;&nbsp; get the pizza with the french fry on&nbsp; top. What? And then I needed to taste,&nbsp;&nbsp;
[03:49] and it wasn't bad! So some freedom to do&nbsp; something, I think is real. So it's a 10&nbsp;&nbsp; because the pizza maybe is not real but you can&nbsp; go in to every place to find. Gabagool, over here.
[04:08] Sopranos is, sometime they&nbsp; exaggerate, but it's the real life,&nbsp;&nbsp; the everyday. The gababgool, it comes&nbsp; from the neck of the pig and is a part&nbsp;&nbsp;
[04:20] where it is very strong because there are&nbsp; a lot of muscles and but the fat too. The&nbsp;&nbsp; aging [is] very easy. And then there was, the&nbsp; meat wasn't so expensive like the prosciutto.
[04:32] Gabagool, capocollo, or&nbsp;&nbsp; Copa, they are the same. Because sometimes, the&nbsp; language it's when they blend, some language&nbsp;&nbsp;
[04:50] between Italia and America. When I arrive in New&nbsp; York there was a gabagool and I didn't know what&nbsp;&nbsp; it was. It's a prosciutto, but call prsoscuit.&nbsp; Tony gabagool grandma, it's nothing but fat&nbsp;&nbsp;
[05:04] and nitrates. I think it is very realistic. In&nbsp; the US when they make a very high production,&nbsp;&nbsp; what they doing there was a make a very high&nbsp; nitrate for to make it to be safe for the scare.&nbsp;&nbsp;
[05:21] So that is a why because...true; to more&nbsp; cheap the product is, more fat and more&nbsp;&nbsp; nitrates to make sure they are safe. It's&nbsp; a 10 because it's a Italian-American life.
[05:39] Now this is the most crucial part. You put&nbsp; the pasta back in the pot. You add a little&nbsp;&nbsp; gravy. It's fun. And a little butter.&nbsp; The Italian community normally they use&nbsp;&nbsp;
[05:52] more olive oil the butter. So he added&nbsp; butter. Because that is a French recipe,&nbsp;&nbsp; they use butter. So the butter was something for&nbsp; me that I don't know how much is a real. You put&nbsp;&nbsp;
[06:08] the fire back on for 45 seconds and stir it up&nbsp; real nice. Yes, that I agree 100%. I don't think&nbsp;&nbsp; that is enough 45 second. I think I doing, I put&nbsp; in there two/three minutes because I try to cook&nbsp;&nbsp;
[06:29] less possible in the water and then I'm going&nbsp; to add a finish to cook in with the sauce. If&nbsp;&nbsp; you give a little bit more the sauce, the pasta&nbsp; can be more flavor. I think it's seven. 7/10.
[06:54] Mother---. He's upset because the rabbit they&nbsp; eat everything in the garden. I agree with him&nbsp;&nbsp; because when, between woodchuck or rabbit they&nbsp; eat, and they eat the rabbit. Arthur, a lot of&nbsp;&nbsp;
[07:10] people don't like rabbit. My grandfather's way&nbsp; only with provincelo I've been thinking about.&nbsp;&nbsp; I think the people they like rabbit more than what&nbsp; we think. Many people they connect the rabbit with&nbsp;&nbsp;
[07:22] the bunny. A lot the bunny, especially for kids.&nbsp; So that is a little bit more difficult. But in&nbsp;&nbsp; Italy if we talk [about] a long time ago, that&nbsp; was practically the only meat they eat because&nbsp;&nbsp;
[07:35] the cows they was the tractor. The chicken, you&nbsp; have a lot of chicken but for eggs. Rabbit they&nbsp;&nbsp; was easy to be the food of the Sunday because you&nbsp; raise the rabbit with non too expensive because&nbsp;&nbsp;
[07:52] they eat the grass. So the rabbit there was very&nbsp; available for the meat that you want to eat.
[08:04] The wine it's important when you cook. One&nbsp; the acidity and the second, what they add&nbsp;&nbsp; is the flavor from the wine. In fact when you&nbsp; cook, you want to use a good wine. Now normally&nbsp;&nbsp;
[08:17] the people they cooking and they try to use&nbsp; the worst wine or the wine that cost $2. You&nbsp;&nbsp; want a good wine especially because it's a&nbsp; good wine you keep all the flavor. When the&nbsp;&nbsp;
[08:29] bad wine reduce they're going to be more bad&nbsp; because you have the concentrated bad wine.
[08:44] Yes, there was a time that I hurt my arm, I can't&nbsp; use. So there I know was not 100% effective but I&nbsp;&nbsp;
[08:56] must work because I was the head chef and the&nbsp; owner. So if you need to work then you can't&nbsp;&nbsp; work because it's a difficult to work only&nbsp; with one hand. The fact that they take the&nbsp;&nbsp;
[09:11] recipes from the grandfather maybe eight. You&nbsp; know the killing the rabbit and the cooking,&nbsp;&nbsp; they are not so realistic. Trenette del pesto. The&nbsp; scene is very very realistic. Trenette pesto is,&nbsp;&nbsp;
[09:30] in Leguria they have the trenette, they are&nbsp; made in the very traditional way with the&nbsp;&nbsp; green beans. And then the basil that is from&nbsp; that region. And then the director is Italian&nbsp;&nbsp;
[09:43] is from Genoa and then for that he want to&nbsp; be very specific and very particular very&nbsp;&nbsp; realistic in the what is the ingredients&nbsp; that they have. Liguria and near Genoa is&nbsp;&nbsp;
[09:58] that where they grow the perfect basil because&nbsp; of the air from the ocean and they where they&nbsp;&nbsp; growing this basil. The speciality is this pesto.&nbsp; Pesto al Genovese is a basil, pinoli, cheese,&nbsp;&nbsp;
[10:14] and olive oil, a little bit of garlic. And this&nbsp; is the most traditional dish from all Liguria.
[10:29] The way they eat the pasta, they know and then&nbsp; teaching about the pasta that you use the fork.&nbsp;&nbsp; If you see in Luca at how they correct they&nbsp; make...it'ss there. It's a correct. And then&nbsp;&nbsp;
[10:43] it's a when you going around you try to&nbsp; have more spaghetti possible. Wait what?&nbsp;&nbsp; Every year they change the pasta. You have to&nbsp; be ready for anything. Could be cannelloni,&nbsp;&nbsp;
[10:58] penne, fusilli, trofie. Even lasagna. In Italy we have it so thousands. because&nbsp;&nbsp; everybody they...hey, each region they make in&nbsp; this way. The basic from a rigatoni, spaghetti,&nbsp;&nbsp;
[11:13] tagliatelle, penne. So you cut the head&nbsp; and then you have the rest of the fish&nbsp;&nbsp; that you clean. Maybe the head they going to sell&nbsp; separate or maybe they sell it for the cuts. I&nbsp;&nbsp;
[11:29] rated this a 10. I'm sorry you choose. It's your&nbsp; fault. He didn't choose something, something bad. Johnny Dio did the meat. We didn't have a&nbsp; broiler, so Johnny did everything in pans. But&nbsp;&nbsp;
[11:42] he still cooked a great steak. No, you can cook&nbsp; a steak in the pot. For me, when I cook my meat,&nbsp;&nbsp; I want it room temperature. And after it's at&nbsp; room temperature, I put in the fire. I don't put&nbsp;&nbsp;
[11:54] the salt, pepper, anything. I salt only. And then&nbsp; the meat. If there are pot or broiler, I prefer&nbsp;&nbsp; a wood fire. My home town in Luca, I used to go&nbsp; to it in this pizza place and he make the steak&nbsp;&nbsp;
[12:09] inside the oven. It's one the best way to make it&nbsp; because the power from the bottom and the top and&nbsp;&nbsp; you have this fire that comes between the two and&nbsp; they form a crust on both sides. Then in the grill&nbsp;&nbsp;
[12:25] they're going to lose the juice. The steak when&nbsp; they put in the oven and they create this envelope&nbsp;&nbsp; around and all the juices inside. Vinnie was in&nbsp; charge of the tomato sauce. Three small onions.&nbsp;&nbsp;
[12:41] That's all I did. Three onions? I felt he used too&nbsp; many onions, but it was still a very good sauce.&nbsp;&nbsp; You need to have the balancing between what&nbsp; is the garlic, the onions. And the onions&nbsp;&nbsp; sometime they taste different because if they&nbsp; are fresh onions they harvest from not too long,&nbsp;&nbsp;
[12:57] is a more sweet. In the spring or in the summer&nbsp; time you have these onions that are much more&nbsp;&nbsp; strong. So it's a very...it's a one [of those]&nbsp; ingredients that you won't check very well. And&nbsp;&nbsp;
[13:10] he had this wonderful system for doing the garlic.&nbsp; He used a razor and used to slice it so thin that&nbsp;&nbsp; it used to liquefy in the pan with just a little&nbsp; oil. When they slice the garlic with the razor,&nbsp;&nbsp; the slice of the garlic is important because it's&nbsp; how the part of the garlic they have a contact&nbsp;&nbsp;
[13:27] with the the oil. At the same time it's important&nbsp; the how you cook the temperature. For example,&nbsp;&nbsp; slicing that away and then you cook at a very&nbsp; low temperature, you confit the flavor. But if&nbsp;&nbsp;
[13:43] you cook it very high, you're going to have this&nbsp; smelly flavored garlic that you continue to have&nbsp;&nbsp; in your mouth for all dinner. In this case, it's&nbsp; a good. A 10...that can be...it's a very perfect.
[14:05] That is pasta. It's a pasta you make...from&nbsp; there you make a to that case they don't cut,&nbsp;&nbsp; but you start with the materella with&nbsp; the pin roll pin you make the pasta&nbsp;&nbsp;
[14:18] there today you make it with the with the machine. Yes I made timpano before and in my&nbsp; Tuscan way. Practically call timpano,&nbsp;&nbsp;
[14:36] timpano, or pasticho. But take all these&nbsp; [guys] three days to prepare because&nbsp;&nbsp; there are six seven eight different recipes.&nbsp; Depends how many ingredients you put inside.
[14:58] Because you don't know when you open, you take&nbsp; [it] out, you don't know if it's broken or&nbsp;&nbsp; what's happening. So it's stressful.&nbsp; When you make a timpano or pasticho,&nbsp;&nbsp; all the time it's a unknown, especially when&nbsp; it's are so big. When you grease the pot,&nbsp;&nbsp;
[15:17] some spot small stay there, the pasta still&nbsp; stick there, they don't come out. So it's a very&nbsp;&nbsp; stressful because you work three days to prepare&nbsp; all the ingredients, one day to put everything&nbsp;&nbsp;
[15:35] together. Not all the time they come out perfectly&nbsp; like this. I believe they tried many times. God damn it. It's so good I should kill you.
[15:53] Sometime I see manager coming to call.&nbsp; "There is a customer at table 32.&nbsp;&nbsp; They have a complaint for you." And then you going&nbsp; to the table already ready for [them to] tell&nbsp;&nbsp;
[16:06] something...it was so fantastic. So I was&nbsp; lucky and I get a lot [of the] same response&nbsp;&nbsp; in the back. So I born in the restaurant and&nbsp; then that is a something making me happy. And&nbsp;&nbsp;
[16:20] then cook and make a happy people. This&nbsp; is what my life [is]. It's-a beautiful.
[16:35] It's like a private party. It's like a feast. So&nbsp; they try to send out everything they have in the&nbsp;&nbsp; house to make like an important banquet. And&nbsp; then they send out the tomato, the artichoke,&nbsp;&nbsp;
[16:50] and then the pig. The pig there was a look&nbsp; nice because the suckling pig it's something&nbsp;&nbsp; considered like a delicatessen. So and no and&nbsp; then it's a food from the south, this like a&nbsp;&nbsp;
[17:07] majestic banquet. I think it can be 10 by 10. I&nbsp; can understand the fact of what they [are] doing&nbsp;&nbsp; and then the frustration they have. I think&nbsp; the timpano they did it in a perfect way.
[17:23] I've been thinking about cannoli and more&nbsp; specifically savory ones. Okay. It's got&nbsp;&nbsp; the mortadella moose parmesan shell. Yeah.&nbsp; Yeah. Dipped in pistachio. That's something. Traditional cannoli is a dough that&nbsp; you make this tube and then you&nbsp;&nbsp;
[17:40] fill up with the ricotta and then&nbsp; inside you can put the chocolate,&nbsp;&nbsp; you can put the fruit under the sugar.&nbsp; So it's a sweet but they keep the flavor. Special savory dish. Wow. Wait one second.&nbsp; This one is a little bit of all of us.
[17:57] It's a very interesting the cannoli they make&nbsp; with the parmigiano. I feel that is a real cannoli&nbsp;&nbsp; because they are so perfect. The parmagiano tube,&nbsp; it's a more difficult to make. He created this&nbsp;&nbsp;
[18:12] dish with some ingredients from everybody. So they&nbsp; put the salmon eggs, they put the pistachio. It's&nbsp;&nbsp; a nice when you can make your team feel part of&nbsp; the team. I think this is a more American-Italian,&nbsp;&nbsp;
[18:29] Italian-American. Because this is supposed&nbsp; to be fancy, I think maybe seven [of] 10. At that house it is not... I didn't know that what&nbsp;&nbsp;
[18:44] was "[Hamburger] Helper." I did&nbsp; the research. If you start with&nbsp;&nbsp; good ingredients and then you respect the&nbsp; good ingredients, you make great dishes. I'm about to add some tomato paste to deepen the&nbsp; flavors and make it taste basically like it did&nbsp;&nbsp;
[19:02] not come out of a box. Because Sydney, she's a&nbsp; great chef. So, she tried to make this little&nbsp;&nbsp; bit more upscale to add the tomato paste&nbsp; and the parmigiano. So, I agree with her.&nbsp;&nbsp;
[19:15] I'm curious and maybe one day I cook and I taste.&nbsp; How much is a realistic is a 10 by 10, these two. And seal the edges by&nbsp; crimping with a fork. Ah crap.
[19:28] I think the techniques they use is for&nbsp; nonprofessional because he is nonprofessional.&nbsp;&nbsp; It's the right way that he's doing [it]. Here&nbsp; you see the filling come out, I feel that is&nbsp;&nbsp;
[19:40] very realistic. If he was in the pizza place,&nbsp; the pizziolo doing this, that is ridiculous. that is its own container. It's a whole&nbsp; new spin on Italian fast casual dining.
[19:56] I like a calzone. Many time the calzone, there&nbsp; are too much stuff inside. Because I like for&nbsp;&nbsp; me the one is the balancing the dough, but&nbsp; many time this mountain with it inside. Now&nbsp;&nbsp;
[20:10] you of all people will like this. I'm going&nbsp; to use lowfat ingredients. Game changer. The calzone depended where you came from&nbsp; Italy. Where I come from in Tuscany,&nbsp;&nbsp; the calzone is only what you have inside — the&nbsp; tomato, the mozzarella, and maybe some mushroom,&nbsp;&nbsp;
[20:30] prosciutto cotto, cooked ham. If you&nbsp; like the pizza with the cucumber or&nbsp;&nbsp; you like the pizza with the pineapple&nbsp; or the margarita. It depends what you&nbsp;&nbsp; put inside. It is the same. Okay, I rate&nbsp; this a 10/10 because it's very realistic.
[20:47] You start out with a little bit of oil and you&nbsp; fry some garlic. Then you throw in some tomatoes,&nbsp;&nbsp; when you make a sauce, it's a better to&nbsp; use a good canned tomatoes because it's a&nbsp;&nbsp;
[21:01] more difficult to find good fresh tomatoes.&nbsp; It's easier to find good canned tomatoes.&nbsp;&nbsp; I try to use a good canned tomatoes. Never chopped&nbsp; tomatoes or ground tomato. Never. Because that is&nbsp;&nbsp;
[21:14] the worst tomato that you can have. When it is&nbsp; the whole tomatoes, it's where you want to go. You get it to a boil. You shove in&nbsp; all your sausage and your meatballs. The idea for him to use the this sausage&nbsp; instead of using the ground beef or ground&nbsp;&nbsp;
[21:33] pork because the sausage already has a&nbsp; seasoning. If you have the sausage that&nbsp;&nbsp; you have already ,few days or whatever&nbsp; it is at the time, the stronger flavor.
[21:46] And then you put the sugar. Is that&nbsp; a standard Italian cooking? It's not&nbsp;&nbsp; standard but is a people they are...they&nbsp; use sugar. Like a normal. And there is&nbsp;&nbsp;
[21:59] a people they say that sugar is a no&nbsp; good to use the sugar inside. For me&nbsp;&nbsp; instead of sugar I put maybe the carrots or&nbsp; I cook very slow the onions and the carrots;&nbsp;&nbsp;
[22:12] they help to be more sweet without to put the&nbsp; sugar. I think they are real. I rate 10/10.&nbsp; Now remember you're getting off easy&nbsp; because we haven't got sauce. Yeah.
[22:30] You no eat with the spoon. The spoon is a very&nbsp; rare but you no eat with the spoon. Sucking the&nbsp;&nbsp; spaghetti is almost more correct that they no&nbsp; eat with the spoon. Look more chic to use the&nbsp;&nbsp;
[22:46] spoon but many people they use because they look&nbsp; they are more correct. But they are not correct.&nbsp;&nbsp; That it [to] make it more easy for somebody but&nbsp; no eat spaghetti. Eat something else. It's like&nbsp;&nbsp;
[23:03] somebody [if] they eat risotto with the spoon.&nbsp; It's the same. Risotto you eat with the fork. I'm going to say splash anytime&nbsp; I see problems. Splash. You just&nbsp;&nbsp;
[23:17] You no splash if you're going slow&nbsp; and you try to get the spaghetti to be&nbsp;&nbsp; already dressed in the right way. I can&nbsp; rate six how they eat the spaghetti.
[23:41] First of all, I love the movie and I love the&nbsp; pizza. This is Michele, the pizzeria. And the&nbsp;&nbsp; pizza they eat, if you see, is very good. What is&nbsp; the pizza napolitana? They cook in very high oven.&nbsp;&nbsp;
[23:56] So 800, 900 temperature. So is so high. And they&nbsp; cook in the oven 2 minutes, 90 seconds, 2 minutes.
[24:10] One way to judge the pizza, it's that you&nbsp; need to keep it in your hands. So if they&nbsp;&nbsp; [pizza] going down, means the pizza they are no&nbsp; good. Sometime today you find these napolitana&nbsp;&nbsp;
[24:26] they are mushy. The pizza you need to eat&nbsp; your hands. Pizzas are not to eat with the&nbsp;&nbsp; fork and knife. These are the hands. What are you&nbsp; doing? I rate this 10. Everything is a [perfect].
[24:43] Yeah, it's a very realistic. The tiramisu are&nbsp; very bad. Where are you judging all of these?&nbsp;&nbsp; How realistic, it's the fact the what's happening?&nbsp; Or the product is made in the right way? Tiramisu,&nbsp;&nbsp;
[25:02] it's a something like a call in some way&nbsp; the Italian cheesecake. I don't know,&nbsp;&nbsp; somebody going to kill me, but it's mascarpone.&nbsp;&nbsp; Instead of using cream cheese. And then&nbsp; you put inside eggs, the the savoyardi.
[25:20] Aover with charcoal the whole thing. Just dump it&nbsp; on. Serious. Okay. And now it looks professional. That is not right. From a&nbsp; professional point of view,&nbsp;&nbsp;
[25:34] no, if you put a cacao in top,&nbsp; it doesn't make it look better. The fact is very realistic how real you&nbsp; you you can make, because the guy they&nbsp;&nbsp;
[25:52] did a very good [job]. I don't know what type&nbsp; of tiramisu is this because this is more like&nbsp;&nbsp; a tart. The tiramisu you use in mascarpone&nbsp; or use somebody use a cream, a heavy cream&nbsp;&nbsp;
[26:07] and then lady finger. If you look at this it's&nbsp; a perfect. They don't need to set overnight.&nbsp;&nbsp; Some people they can make the the tiramisu and&nbsp; in the moment. I prefer maybe not overnight but&nbsp;&nbsp;
[26:23] the few hours deep with the every flavor they're&nbsp; coming together. I think I can rate this a 10.&nbsp;&nbsp; When they say to use the chocolate you put in&nbsp; top everything and make it well, it's not true.
[26:47] They look like the boiled chicken.&nbsp; So you make a boil. So in that way&nbsp;&nbsp; you have the broth plus the meat from&nbsp; there and then you can have a full meal.
[27:08] They was doing laundry because the the&nbsp; stove in the house like this where a lot&nbsp;&nbsp; of people they are on 24-hour day&nbsp; because you keep the coffee there,&nbsp;&nbsp;
[27:20] you keep the the broth to make the the&nbsp; soup all day. The women cooking. My&nbsp;&nbsp; mentor is my mom. I went to cooking school&nbsp; but I still today to cook with the the idea&nbsp;&nbsp;
[27:39] and what is the food in my mom in Italy the&nbsp; mother the women there was the great chef.
[27:51] It's not so much that you take what&nbsp; you want. So the father is the leader&nbsp;&nbsp; and then you need for him to give it&nbsp; to you. I remember when I was a kid&nbsp;&nbsp; in the family, to have my grandfather, my&nbsp; uncle and to be there, you must to eat at&nbsp;&nbsp;
[28:10] the table at that time. Many times what's&nbsp; happening the women who work in the kitchen&nbsp;&nbsp; and they continue to work and then they [are&nbsp; the] last people that sit down at the table.
[28:29] I think the herbs depends where you come&nbsp; from in Italy. In Tuscany, is a lot like&nbsp;&nbsp; rosemary we use. Other parts more oregano. You&nbsp; taste it right away if they are there or not.
[28:45] "Amarcord" is from Fellini and every movie&nbsp; from Fellini, they're a little bit interesting,&nbsp;&nbsp;
[28:57] but at the same time what it is, they express&nbsp; really what is the real life in those years.&nbsp;&nbsp; And you see the details. What is in the&nbsp; wall. What is in the stove. I need to rate&nbsp;&nbsp;
[29:10] it is a 10 because they have everything&nbsp; and then there is not one thing wrong. okay four pizzas and a salad. Salad? How do you&nbsp; make a salad? First you throw in the whole head&nbsp;&nbsp;
[29:22] of lettuce. Even the hard to eat white part&nbsp; at the bottom? That's what the people want. Yeah, I have... I think I have had&nbsp; a lot of bad salad or bad take out&nbsp;&nbsp; for different reason. I had a lot of&nbsp; bad food in here and in Italy, too.
[29:38] What about this tomato? Cut it into&nbsp; thirds. It should be big enough to&nbsp;&nbsp; but you can't really eat them. No&nbsp; problem. Dump them all in. Yeah. they use this oil. They are greasy. I think&nbsp; there are bad places in Italy. But because I&nbsp;&nbsp;
[29:57] think the people in Italy, they know more&nbsp; what is a good pizza or what they like. on top of the pizza so it stays nice&nbsp; and warm. Hello, every pizza place.
[30:09] This is what you find. They come from&nbsp; some takeout place and they you order&nbsp;&nbsp; and they deliver it to you and this is what&nbsp; you find. It's-a real. You can write this: 10!
[30:32] And they use the hands. And the mozzarella en&nbsp; carrozza, it's made perfectly, with the string&nbsp;&nbsp; that came out. It's how it's supposed to be.&nbsp; Like that is a right. Meaning the mozzarella&nbsp;&nbsp;
[30:48] was very good. Many times time when I was a&nbsp; going with my father, especially we going to&nbsp;&nbsp; the market to buy vegetable for the restaurant,&nbsp; we used to go to eat and it was the same way.
[31:08] The mozzarella makes a good cheese from&nbsp; melting. It's not the best melty cheese&nbsp;&nbsp; like the cheddar that can be melt better,&nbsp; the American cheese, but in the way they&nbsp;&nbsp; are making this string it's the way they are&nbsp; prepared because that is the way they make&nbsp;&nbsp;
[31:26] where they come and make this string when you&nbsp; cook [it]. In Rome, very specific from a Rome,&nbsp;&nbsp; mozzarella en carrozza is just mozzarella so you&nbsp; take the bread the leftover bread the and then you&nbsp;&nbsp;
[31:40] put the inside the mozzarella and then you can put&nbsp; anchovie because that gives it much more flavor.&nbsp;&nbsp; And then you put that in the flour, eggs, and&nbsp; you fry. This is more realistic. I can rate 10.
[31:55] Ladies, thank you so much. I need that dough. It's so energetic, so happy. Each one doing&nbsp; the right thing. The right ingredients from&nbsp;&nbsp;
[32:12] the tomato sauce, the lasagna. It's&nbsp; a correct. All they make the eggs,&nbsp;&nbsp; the flour, the tomato sauce, they are correct. You weigh it and then you try&nbsp; to use that. The French cuisine,&nbsp;&nbsp;
[32:28] they are very standardized more the kitchen&nbsp; have the codification. The Italian cuisine,&nbsp;&nbsp; the lasagna, they change from a&nbsp; north to the sud (south). Never&nbsp;&nbsp;
[32:40] somebody in the north in the house make&nbsp; a lasagna with ricotta. In the south,&nbsp;&nbsp; they make ricotta. They put mozzarella too. But&nbsp; if you going the north, they don't use mozzarella.&nbsp;&nbsp;
[32:55] And then practically you use what you like. Is a&nbsp; very flexible. So there not really one recipes. Taste that. Is that too sweet for you?
[33:09] When you test the sauce, you want to&nbsp; be not only sweet. If too much acidity,&nbsp;&nbsp; [there's] not too much to do, but if salt,&nbsp;&nbsp; pepper, it's a very in important to&nbsp; [balance] before you build the lasagna.
[33:27] All I see are magnificent ribbons of perfection. Five, six layers [in] the pasta. How&nbsp; they make the pasta from the machine,&nbsp;&nbsp;
[33:42] it's in the in the way that you want. In&nbsp; the oven, you see when they put. So now&nbsp;&nbsp; there's a trend in where there's 100&nbsp; layer lasagna. And then the lasagna,&nbsp;&nbsp; you look at the lasagna is a perfect. It's a&nbsp; everything that you want [with] the ingredients&nbsp;&nbsp;
[33:59] and the product to make the lasagna. The perfect&nbsp; lasagna is a for each one can be different. But&nbsp;&nbsp; when we talk before about it's like a orchestra.&nbsp; They need to be this balancing in the ingredients&nbsp;&nbsp;
[34:14] they make together from the cheese, the pasta,&nbsp; the sauce inside. This was so happy. I need&nbsp;&nbsp; to I need to rate this 10/10. I think they&nbsp; made the lasagna better than in many places.
[34:38] It's a very realistic that. The techniques&nbsp; they use is a very good technique and the&nbsp;&nbsp; way they roll the pasta is the perfect&nbsp; way, is how you doing with the mattarello.
[34:55] They make the tortellini. The tortellinis&nbsp; are very hard to make by hand. The way&nbsp;&nbsp; that you close them, because they need to&nbsp; be perfectly. Because when you cooking if&nbsp;&nbsp; you don't close perfectly they open and then&nbsp; they're going to be something else. Bruto.
[35:22] So the lady, the pasta boss, la sfoglina,&nbsp; it's a the teacher. The master for to make&nbsp;&nbsp; the pasta. They are very particular very&nbsp; the perfection. When I was in school,&nbsp;&nbsp;
[35:39] they make me to do this one day. They make&nbsp; I was a cry because I can't work in that&nbsp;&nbsp; way. From that day I want every restaurant, I&nbsp; always make sure...or I buy from somebody...or&nbsp;&nbsp;
[35:53] I have somebody in the restaurant they know&nbsp; how to make. And that is a for Christmas,&nbsp;&nbsp; in most of the the menu the in the houses, you&nbsp; have the tortellini. You see how they need to&nbsp;&nbsp;
[36:07] be very particular in the way they make in&nbsp; the way that you close. I think this it's&nbsp;&nbsp; a way that she check, "this brutto this&nbsp; good, this..." because really it's art.
[36:29] If you have to make a pasta, [here's] some tips.&nbsp; It's important to use the right flour. Not every&nbsp;&nbsp; flower is right. And then don't go right away to&nbsp; tortellini. Start before with some simple noodle,&nbsp;&nbsp;
[36:44] tagliatelle or something else. And then it's&nbsp; fun to make pasta is fun. And then...but if&nbsp;&nbsp; you want to go something more difficult you&nbsp; need to have practice. I rate this 10/10.
[36:58] He says he wants two spaghetti speciale&nbsp; heavy on the meatball. You the boss. It's just so cute. I think it's from the 50's.&nbsp; And then they spaghetti meatballs and then the&nbsp;&nbsp;
[37:17] way they cook together, you know, put the sauce&nbsp; on top look like the you know what they do.
[37:33] The proportion the meat pasta in the sense&nbsp; that the pasta is a from main course so you&nbsp;&nbsp; want to use a more meat. For me like if you&nbsp; use 3 oz pasta, use 3oz meat. Like I say,&nbsp;&nbsp;
[37:48] in Italy today it's a more popular that what&nbsp; it was. Traditionally we make a very small&nbsp;&nbsp; meatballs and then the only difference they&nbsp; are bigger and then here they are more. They&nbsp;&nbsp;
[38:01] become more popular because is a easy food is a&nbsp; protein that don't cost too much when they cook.&nbsp;&nbsp; From the pot they take is the sauce inside, so&nbsp; is a correct and is so cute. I rate 10 to 10
[38:16] My favorite movie that we saw today. it&nbsp; was "Big Night" because the what is the&nbsp;&nbsp; energy....the when they come out it's a great&nbsp; great movie. I [was] born in Italy in Luca. &lt;y&nbsp;&nbsp;
[38:29] parents have a restaurant. I took over the&nbsp; restaurant. My family restaurant in Luca&nbsp;&nbsp; was a 'Vipore.' I gained the Michelin&nbsp; star. I moved to New York because New&nbsp;&nbsp;
[38:42] York was my dream life and I open my my first&nbsp; restaurant in New York was 'Beppe.' And after&nbsp;&nbsp; that I open couple more restaurant. I did a&nbsp; show in Rome with Anthony Bourdain. I wrote&nbsp;&nbsp;
[38:55] a few books and one is "Diary of a Tuscan&nbsp; Chef." Now I spend my time at the Center&nbsp;&nbsp; for Discovery in upstate New York and I work in&nbsp; the program, the food farming program. They are&nbsp;&nbsp;
[39:10] working for the special needed people [there].&nbsp; Long time, it's 20 years that I'm involved.