1 00:00:00,240 --> 00:00:03,200 Speaker 1: Flakey Biscuit is a production of Shondaland Audio in partnership 2 00:00:03,240 --> 00:00:11,440 Speaker 1: with iHeartRadio. Welcome to Flaky Biscuit, where each episode we 3 00:00:11,480 --> 00:00:17,320 Speaker 1: are cooking up delicious morsels of nostalgia, meals and recipes 4 00:00:17,360 --> 00:00:20,840 Speaker 1: that have comforted and guided our guest to success. Today's 5 00:00:20,840 --> 00:00:24,560 Speaker 1: gonna be a tricky one. Easy but tricky. Sometimes simple 6 00:00:25,079 --> 00:00:27,880 Speaker 1: is hard. Each episode I create a recipe from scratch 7 00:00:28,320 --> 00:00:31,400 Speaker 1: and I hand delivered to my guests these recipes. I 8 00:00:31,440 --> 00:00:34,040 Speaker 1: hope that y'all are also making at home. I am 9 00:00:34,080 --> 00:00:37,200 Speaker 1: sure there's gonna be a lot of conversation about today's 10 00:00:37,560 --> 00:00:41,559 Speaker 1: dish today. I'm so excited to have on what is 11 00:00:41,680 --> 00:00:45,839 Speaker 1: essentially my brother now I think, the most wonderful guests 12 00:00:46,200 --> 00:00:49,240 Speaker 1: and beautiful human being, host of Bests and do on Hulu, 13 00:00:49,280 --> 00:00:51,559 Speaker 1: founder and head chef of the best pizzeria in the 14 00:00:51,640 --> 00:00:55,880 Speaker 1: country probably, I mean, come on, the ultimate Italian chef, 15 00:00:55,920 --> 00:00:59,120 Speaker 1: the king of pizza himself, actually my friend and brother, 16 00:00:59,240 --> 00:01:00,960 Speaker 1: the one and only Danielle UITI. 17 00:01:01,320 --> 00:01:05,520 Speaker 2: Oh my god, You've made me so shy right now, chum, 18 00:01:05,600 --> 00:01:10,600 Speaker 2: beautiful people, how are you chaau? Is how I hand 19 00:01:10,720 --> 00:01:11,560 Speaker 2: my posts? 20 00:01:11,640 --> 00:01:14,399 Speaker 1: Yeah? I'm sure If you are not following Danielle on 21 00:01:14,440 --> 00:01:17,120 Speaker 1: social media. You must because his post are so full 22 00:01:17,120 --> 00:01:20,120 Speaker 1: of positive energy. They're guaranteed to make you feel. 23 00:01:19,840 --> 00:01:21,040 Speaker 2: Good and hungry. 24 00:01:21,400 --> 00:01:25,200 Speaker 1: And speaking of hungry, and speaking of me being hungry, 25 00:01:25,600 --> 00:01:27,319 Speaker 1: what happened last night? Man or? 26 00:01:27,360 --> 00:01:31,920 Speaker 2: We throw down some good stuff. I mean we don't 27 00:01:31,920 --> 00:01:33,600 Speaker 2: get to see each other. We saw each other for 28 00:01:33,720 --> 00:01:38,120 Speaker 2: fifteen days straight on Hulu Best in Though Recording and 29 00:01:38,160 --> 00:01:40,960 Speaker 2: it was amazing. I mean we picked up like right away. 30 00:01:41,040 --> 00:01:42,759 Speaker 1: Yeah, absolutely, Yeah, we had so. 31 00:01:42,800 --> 00:01:45,160 Speaker 2: Much chemistry, so fun. So I don't get to see 32 00:01:45,200 --> 00:01:47,440 Speaker 2: you all the time, so you know, I wanted to 33 00:01:48,360 --> 00:01:51,840 Speaker 2: treat you or a little Italian cuisine at my house. 34 00:01:51,880 --> 00:01:53,720 Speaker 2: So you guys, hope you guys enjoyed it. 35 00:01:53,800 --> 00:01:56,240 Speaker 1: Oh, let me tell you something right now. So for 36 00:01:56,320 --> 00:01:58,880 Speaker 1: the listeners, I went over to Danielle's house last night. 37 00:01:59,240 --> 00:02:02,320 Speaker 1: And this is not just any house or any kitchen. 38 00:02:02,880 --> 00:02:07,440 Speaker 1: There is a really ridiculously huge wood fired oven installed 39 00:02:07,520 --> 00:02:08,240 Speaker 1: right in the kitchen. 40 00:02:08,280 --> 00:02:09,960 Speaker 2: I said, should be. I'm a pizza che If I 41 00:02:10,000 --> 00:02:10,880 Speaker 2: need my oven. 42 00:02:11,000 --> 00:02:12,560 Speaker 1: Talk to me about this of it actually, if you 43 00:02:12,600 --> 00:02:13,800 Speaker 1: want to, if you of course. 44 00:02:14,000 --> 00:02:18,520 Speaker 2: I mean, it was donated by my great friends Marrafurni. 45 00:02:19,080 --> 00:02:21,240 Speaker 2: This is not another because I use those ovens too, 46 00:02:21,720 --> 00:02:25,359 Speaker 2: there from Naples, so they're like me, they're immigrants and 47 00:02:25,400 --> 00:02:27,600 Speaker 2: they make beautiful Teiasonal ovens. 48 00:02:28,080 --> 00:02:31,800 Speaker 1: Also, y'all, this man did not just make some normal 49 00:02:32,000 --> 00:02:36,040 Speaker 1: Italian food or something like. This was an absolute master class. 50 00:02:36,560 --> 00:02:38,120 Speaker 1: You know, I walk in and I see immediately this 51 00:02:38,280 --> 00:02:41,840 Speaker 1: perfectly baked fokacha. I mean, just like beautiful color on it. 52 00:02:42,280 --> 00:02:50,160 Speaker 1: There's some delicious fresh tomatoes, there's mozzarella, there's oils, there's truffle, 53 00:02:50,480 --> 00:02:53,959 Speaker 1: there's you know, some sheet pans with these pasta things 54 00:02:53,960 --> 00:02:57,960 Speaker 1: on them. I'm like, what are those? The cadalonis are there, 55 00:02:58,280 --> 00:03:01,120 Speaker 1: but I was smelling something that I wasn't And you know, 56 00:03:01,200 --> 00:03:04,679 Speaker 1: within twenty minutes, the oven opens and there's short rib. 57 00:03:04,960 --> 00:03:08,799 Speaker 2: It was red wine in a braist sharph. 58 00:03:07,919 --> 00:03:11,120 Speaker 1: A red wine bray short rib with ultimately with polenta. 59 00:03:10,800 --> 00:03:16,160 Speaker 2: Right yeah, with some crescenza mixed polandos. Cheesy, beautiful. 60 00:03:16,320 --> 00:03:18,200 Speaker 1: This was all second nature to you, the way you 61 00:03:18,280 --> 00:03:21,560 Speaker 1: kind of just effortlessly prepared this meal. I mean, you 62 00:03:21,600 --> 00:03:23,880 Speaker 1: know that fokatcha, for example, you cut it up, you 63 00:03:23,919 --> 00:03:26,600 Speaker 1: cut them open, you toasted them in your huge wood oven, 64 00:03:26,720 --> 00:03:28,640 Speaker 1: you pulled it out. What else happened. 65 00:03:28,720 --> 00:03:31,400 Speaker 2: Then we put some strachino and then we finished with 66 00:03:31,440 --> 00:03:34,800 Speaker 2: the honi and truffle. That's very good. 67 00:03:35,680 --> 00:03:40,040 Speaker 1: It was. It was nice, delicious, it was spectacular. 68 00:03:40,120 --> 00:03:40,720 Speaker 2: Oh thank you. 69 00:03:40,840 --> 00:03:44,360 Speaker 1: So you clearly have a passion for Italian food, and 70 00:03:44,400 --> 00:03:46,480 Speaker 1: I think it's time to kind of get into the 71 00:03:46,560 --> 00:03:49,120 Speaker 1: reason why we're here. I want you to let my 72 00:03:49,240 --> 00:03:52,440 Speaker 1: listeners or our listeners know, what did you have me 73 00:03:52,560 --> 00:03:54,920 Speaker 1: prepared today? What is this nostalgic dish? 74 00:03:55,120 --> 00:03:59,000 Speaker 2: The most simple dish ever stables in my culture, especially 75 00:03:59,040 --> 00:04:02,640 Speaker 2: in southern Italy. It's a spaghetti alpamodoro. It's the first 76 00:04:02,680 --> 00:04:05,520 Speaker 2: thing that you eat as a kid, right when they 77 00:04:05,600 --> 00:04:08,320 Speaker 2: take off you from the milk from the bottle. My 78 00:04:08,440 --> 00:04:12,160 Speaker 2: mom wasn't you know those little cream that you give 79 00:04:12,200 --> 00:04:14,280 Speaker 2: to the kids? For me, it was, now he's ready, 80 00:04:14,280 --> 00:04:17,360 Speaker 2: he has two teeth, he can't chew. Let's make him spaghetti. 81 00:04:18,839 --> 00:04:21,000 Speaker 2: That's what I'm gonna make. You make to this like 82 00:04:21,839 --> 00:04:25,680 Speaker 2: a classic. It's so simple, but it's so difficult. 83 00:04:25,760 --> 00:04:28,720 Speaker 1: It truly is. What is your first memory of having it? 84 00:04:29,120 --> 00:04:32,479 Speaker 2: The first memory was my mom actually because as a 85 00:04:32,560 --> 00:04:35,960 Speaker 2: kid I couldn't eat the whole pasta. My mom was 86 00:04:36,000 --> 00:04:38,480 Speaker 2: actually breaking the spaghetti for me, and I used to 87 00:04:38,480 --> 00:04:40,640 Speaker 2: eat it with a spoon. The first memory I have 88 00:04:40,760 --> 00:04:43,880 Speaker 2: is like me trying to chew down the spaghetti balls. 89 00:04:44,040 --> 00:04:47,280 Speaker 2: The contact that you made with the eyes of your mom. 90 00:04:47,320 --> 00:04:49,360 Speaker 2: You know, my mom passed away when I was twenty three, 91 00:04:49,440 --> 00:04:53,080 Speaker 2: so that's a very dear memory to me. So that's why, 92 00:04:53,160 --> 00:04:55,520 Speaker 2: you know, you know, that's another an easy task. I 93 00:04:55,600 --> 00:04:58,960 Speaker 2: chose my brother from another mother to make this beautiful 94 00:04:58,960 --> 00:04:59,839 Speaker 2: spaghetti for me. 95 00:05:00,080 --> 00:05:02,039 Speaker 1: Let me tell you first of all, you know I 96 00:05:02,040 --> 00:05:04,240 Speaker 1: can sympathize with you, and I know you talked so 97 00:05:04,360 --> 00:05:06,640 Speaker 1: highly of your mom, so this is, you know, for 98 00:05:06,720 --> 00:05:09,240 Speaker 1: you to trust me to make something that is tied 99 00:05:09,279 --> 00:05:11,440 Speaker 1: to memory of your mother is very special. So thank 100 00:05:11,480 --> 00:05:12,880 Speaker 1: you for trusting me to. 101 00:05:13,080 --> 00:05:17,040 Speaker 2: Of course, of course I'm gonna rip you off, but 102 00:05:17,080 --> 00:05:18,799 Speaker 2: it's fine. 103 00:05:19,480 --> 00:05:22,120 Speaker 1: Yeah, that's that's you know. I don't always succeed on 104 00:05:22,120 --> 00:05:24,719 Speaker 1: this show. I do pretty well, but I do have 105 00:05:24,760 --> 00:05:27,440 Speaker 1: a feeling that today is not going to be a 106 00:05:27,440 --> 00:05:28,040 Speaker 1: good day for me. 107 00:05:29,040 --> 00:05:31,920 Speaker 2: What do you think we have fellow breadmakers. So I 108 00:05:31,960 --> 00:05:35,640 Speaker 2: saw how you treat though, how you your manuality, how 109 00:05:35,680 --> 00:05:37,720 Speaker 2: you how you treat the ingredients. I know that you 110 00:05:37,760 --> 00:05:39,159 Speaker 2: can cook, so otherwise I would. 111 00:05:39,560 --> 00:05:41,760 Speaker 1: You were expecting me to make the spaghetti from scratch. 112 00:05:41,800 --> 00:05:45,800 Speaker 2: No, the spaghetti from scratch. No, don't even there was 113 00:05:45,839 --> 00:05:48,159 Speaker 2: no treated no, no, no, I don't even do it. Don't 114 00:05:48,320 --> 00:05:52,239 Speaker 2: there's some beautiful brands of dried spaghetti. Why why freak 115 00:05:52,279 --> 00:05:54,000 Speaker 2: it up with something else? 116 00:05:54,160 --> 00:05:56,960 Speaker 1: So you know, in case there are people that don't 117 00:05:57,440 --> 00:06:00,040 Speaker 1: know what is in this dish, aren't familiar, why don't you, 118 00:06:00,160 --> 00:06:03,520 Speaker 1: in your own words describe the components of this dish. 119 00:06:03,839 --> 00:06:06,040 Speaker 1: You can go to any Italian restaurant and probably find us. 120 00:06:06,080 --> 00:06:09,040 Speaker 1: You can go to some not Italian restaurants and probably 121 00:06:09,120 --> 00:06:09,480 Speaker 1: find it. 122 00:06:09,560 --> 00:06:12,200 Speaker 2: The beautiful thing about this issue because you cannot ayde 123 00:06:12,760 --> 00:06:17,839 Speaker 2: behind anything straightforward, high quality ingredients, a good quality pasta, 124 00:06:18,800 --> 00:06:21,680 Speaker 2: a great quality tomato. You know, sometimes to media too acid. 125 00:06:21,720 --> 00:06:23,159 Speaker 2: And I see a lot of people in the US 126 00:06:23,520 --> 00:06:26,679 Speaker 2: they put sugar in their tomatoes. Don't do that. Please, 127 00:06:27,720 --> 00:06:29,760 Speaker 2: just cook down the tomato. Do not your sugar. The 128 00:06:29,800 --> 00:06:32,520 Speaker 2: tomato will come out, But do not sugar to tomo. 129 00:06:32,520 --> 00:06:35,120 Speaker 2: That's such a thing that I see in so many 130 00:06:35,160 --> 00:06:38,520 Speaker 2: mafia movies, like I shave my garlic really thin with 131 00:06:39,480 --> 00:06:42,480 Speaker 2: how you call it the razor? Yeah, and then put 132 00:06:42,520 --> 00:06:47,960 Speaker 2: some sugar. No nice, Just smash the garlic. Put in 133 00:06:48,000 --> 00:06:50,119 Speaker 2: a hot pan with a little bit of olive oil. 134 00:06:50,720 --> 00:06:54,040 Speaker 2: Flavor the olive oil, take it out. Add the crushed tomatoes. 135 00:06:54,080 --> 00:06:56,240 Speaker 2: If you want to crush it with your hand, even better. 136 00:06:56,880 --> 00:06:59,240 Speaker 2: The secret flavor is if you didn't wash your hands, 137 00:06:59,279 --> 00:07:03,040 Speaker 2: even better. I'm just kidding a piece of people. Wash 138 00:07:03,080 --> 00:07:03,960 Speaker 2: your hands. 139 00:07:03,520 --> 00:07:06,240 Speaker 1: Wash your hands before you crush the tomatoes. 140 00:07:06,240 --> 00:07:09,240 Speaker 2: We don't want a little basil and then cook down 141 00:07:09,240 --> 00:07:11,840 Speaker 2: the tomato. That's a secret. The tomatoes to be cooked 142 00:07:11,880 --> 00:07:16,280 Speaker 2: down until it comes out the umami, right, because tomato 143 00:07:16,360 --> 00:07:19,000 Speaker 2: is anmammi ingredient. So there's a lot of people that 144 00:07:19,200 --> 00:07:21,360 Speaker 2: cook the shit out of tomato and I don't like it. 145 00:07:21,360 --> 00:07:23,800 Speaker 2: It becomes like a tomato paste and almost like catchup 146 00:07:23,800 --> 00:07:26,720 Speaker 2: pea flavor or people that don't cook it enough. So 147 00:07:27,080 --> 00:07:29,680 Speaker 2: the balance is in between, and then the pasta is 148 00:07:29,720 --> 00:07:30,000 Speaker 2: to be a. 149 00:07:31,560 --> 00:07:35,680 Speaker 1: Don't make First of all, ship can you go now? 150 00:07:36,200 --> 00:07:38,000 Speaker 1: It's all good? I was just playing. First of all. 151 00:07:38,080 --> 00:07:40,320 Speaker 1: Let's go back to the sugar comment. So are you 152 00:07:40,800 --> 00:07:44,440 Speaker 1: familiar with this practice in your pizza? Is that something that. 153 00:07:45,240 --> 00:07:46,440 Speaker 2: I put sugar in the sauce? 154 00:07:46,520 --> 00:07:47,960 Speaker 1: I think so? I mean I don't really know. 155 00:07:48,040 --> 00:07:50,760 Speaker 2: I feel like this is nothing against New York. Pizza 156 00:07:50,840 --> 00:07:53,160 Speaker 2: is something that wasn't born in Italy, right, was brought 157 00:07:53,200 --> 00:07:57,160 Speaker 2: by immigrants and was creating the US. So it has 158 00:07:57,200 --> 00:07:59,320 Speaker 2: a soul that is part of the US. It's a 159 00:07:59,360 --> 00:08:01,200 Speaker 2: different and to get too much, so who am I 160 00:08:01,280 --> 00:08:03,560 Speaker 2: to criticize how they make the sauce? I mean? And 161 00:08:03,600 --> 00:08:05,240 Speaker 2: I love New York pizza is one of my favorite, 162 00:08:05,680 --> 00:08:08,800 Speaker 2: my favorite pizza. So the way you treat it in 163 00:08:08,920 --> 00:08:11,800 Speaker 2: the pizza and especially that style is different than the 164 00:08:11,840 --> 00:08:13,880 Speaker 2: spaghetti day I used to make my mom used to 165 00:08:13,880 --> 00:08:16,640 Speaker 2: make for me. So we're talking about a recipe that 166 00:08:16,760 --> 00:08:19,320 Speaker 2: is close to my heart. Me and you have a 167 00:08:19,320 --> 00:08:23,280 Speaker 2: favorite spot in New York's cars car pizzas just freaking amazing. 168 00:08:23,320 --> 00:08:27,000 Speaker 1: And also, yeah, shout out both of those. Those are 169 00:08:27,040 --> 00:08:29,560 Speaker 1: actually my two favorite New York slices, hands down, without 170 00:08:29,560 --> 00:08:32,520 Speaker 1: a doubt. All Right, it is time. Now you're gonna 171 00:08:32,520 --> 00:08:35,920 Speaker 1: sit tight. I will prepare this and I will bring 172 00:08:35,960 --> 00:08:37,640 Speaker 1: it to you. I don't want you to watch what 173 00:08:37,679 --> 00:08:39,160 Speaker 1: I'm doing. No, I'm scared. 174 00:08:39,320 --> 00:08:40,160 Speaker 2: I won't judge. 175 00:08:40,679 --> 00:08:46,680 Speaker 1: No, you're literally here to judge. Remember, we'll be back 176 00:08:46,679 --> 00:09:00,000 Speaker 1: after these messages from our sponsors. Welcome back to Flaky biscuits. 177 00:09:00,040 --> 00:09:11,040 Speaker 1: It okay, we're still rolling here rolling. I gotta say, 178 00:09:11,640 --> 00:09:14,040 Speaker 1: I like the idea of doing this better when I 179 00:09:14,120 --> 00:09:19,000 Speaker 1: did this before you cooked meat dinner. But now I 180 00:09:19,000 --> 00:09:23,000 Speaker 1: am here, I'm here. I can't even look him in 181 00:09:23,000 --> 00:09:24,320 Speaker 1: the eyes. I mean, I don't know. I think it 182 00:09:24,360 --> 00:09:26,840 Speaker 1: looks fine, but I can't even look this man in 183 00:09:26,840 --> 00:09:27,560 Speaker 1: the eyes right now. 184 00:09:27,600 --> 00:09:30,079 Speaker 2: So I don't worry. I'm you know how I am 185 00:09:30,200 --> 00:09:34,080 Speaker 2: with everybody. I am a joyful chef. Usually when I 186 00:09:34,080 --> 00:09:38,040 Speaker 2: have to say something negative, I always find the bright side. 187 00:09:38,080 --> 00:09:39,720 Speaker 1: Oh no, today is not about bright sides. 188 00:09:39,800 --> 00:09:41,800 Speaker 2: No, today, I want me to throw you under the bus. 189 00:09:41,920 --> 00:09:43,880 Speaker 1: I just saw you do something with your fork in 190 00:09:43,960 --> 00:09:46,800 Speaker 1: that's tomatoes. So just I want you to tell me 191 00:09:46,840 --> 00:09:48,080 Speaker 1: and the listeners what's going on. 192 00:09:48,160 --> 00:09:50,560 Speaker 2: Let's do it the way that I see it already. 193 00:09:50,800 --> 00:09:53,280 Speaker 2: I like them to tell me this crushed. But I 194 00:09:53,280 --> 00:09:56,160 Speaker 2: don't like that day. It's very little saucy. You know, 195 00:09:56,200 --> 00:09:58,240 Speaker 2: it has to be more saucy. More s When you 196 00:09:58,360 --> 00:10:02,920 Speaker 2: sat and marry the pasta with the sauce always the 197 00:10:03,000 --> 00:10:05,520 Speaker 2: last minutes, I always turned off the flame, had a 198 00:10:05,520 --> 00:10:07,240 Speaker 2: little bit of pasta water and a little bit of 199 00:10:07,280 --> 00:10:08,480 Speaker 2: olive oil and. 200 00:10:08,400 --> 00:10:11,680 Speaker 1: Then oh man, that's a that's a deep cut. You 201 00:10:11,760 --> 00:10:12,840 Speaker 1: boy was not equipped for. 202 00:10:13,520 --> 00:10:14,840 Speaker 2: No, no, I understand you know. 203 00:10:14,960 --> 00:10:17,040 Speaker 1: All right, let's go. You want me to dig I 204 00:10:17,080 --> 00:10:18,920 Speaker 1: want you to dig in and then talk to me 205 00:10:18,960 --> 00:10:20,240 Speaker 1: about what you taste. Smell. 206 00:10:21,200 --> 00:10:23,440 Speaker 2: It'smess good. Actually, it smess good. 207 00:10:23,880 --> 00:10:25,320 Speaker 1: I tell you what I think. It tastes great. 208 00:10:26,160 --> 00:10:26,800 Speaker 2: Let's do this. 209 00:10:28,800 --> 00:10:30,440 Speaker 1: I got more sauce than you. I should have gave 210 00:10:30,480 --> 00:10:30,960 Speaker 1: you this plate. 211 00:10:34,080 --> 00:10:36,880 Speaker 2: Oh not the worst play of pasta has in my life. 212 00:10:37,720 --> 00:10:41,839 Speaker 2: I can't say that. Not the worst play of pasta. Man. 213 00:10:41,960 --> 00:10:44,920 Speaker 2: Thank god I didn't tell you. You choose a good tomato. Tomo, 214 00:10:45,040 --> 00:10:49,920 Speaker 2: that's a good flavor. Passes over cook, my friend. I'm sorry, 215 00:10:50,360 --> 00:10:52,880 Speaker 2: but I like the the herbs that you put inside. 216 00:10:52,880 --> 00:10:56,440 Speaker 2: I like the basil. I can taste a little garlic too. 217 00:10:56,559 --> 00:11:00,640 Speaker 2: So it's it's it's done. The fundamental is done right. 218 00:11:01,760 --> 00:11:03,280 Speaker 2: But I need to teach you how to make it. 219 00:11:03,440 --> 00:11:07,800 Speaker 2: Like probably probably this is the kind of spaghetti yesterday, 220 00:11:07,800 --> 00:11:10,000 Speaker 2: you know, when we were talking with my wife, and 221 00:11:10,040 --> 00:11:12,800 Speaker 2: my wife like I was making spaghetti with him. It's like, 222 00:11:12,960 --> 00:11:15,680 Speaker 2: oh my god, it was horrible. It was like, you know, 223 00:11:16,000 --> 00:11:18,760 Speaker 2: you did better than my wife because my wife basically, listen, 224 00:11:19,160 --> 00:11:21,880 Speaker 2: my wife is in Mexico, so she makes amazing Mexican 225 00:11:21,880 --> 00:11:25,640 Speaker 2: food Italian food. You know how my wife used to 226 00:11:26,640 --> 00:11:30,040 Speaker 2: used to know the dumbness of the spaghetti the wall. Yeah, 227 00:11:30,440 --> 00:11:32,360 Speaker 2: she literally did in front of me. Is what the 228 00:11:32,400 --> 00:11:34,280 Speaker 2: hell are you doing? Oh no, that's how you do 229 00:11:34,360 --> 00:11:36,280 Speaker 2: it right. If it doesn't come out this ready, no, 230 00:11:36,520 --> 00:11:40,080 Speaker 2: we're gonna have the wall our roof of full of spegetti. 231 00:11:40,080 --> 00:11:42,400 Speaker 2: That's how my grandma does it. Tell your grandma is wrong, 232 00:11:43,840 --> 00:11:48,040 Speaker 2: and her grandma is an amazing, amazing, amazing Mexican book 233 00:11:48,640 --> 00:11:51,760 Speaker 2: best beans that I ever had, half a pound a lart. 234 00:11:51,960 --> 00:11:56,040 Speaker 2: But it's the best beans I've read in my life. 235 00:11:56,240 --> 00:11:57,360 Speaker 2: But spaghetti is norm. 236 00:11:57,520 --> 00:12:00,199 Speaker 1: I learned the whole pasta on the wall thing when 237 00:12:00,200 --> 00:12:01,760 Speaker 1: I grew up too, I don't that must have come 238 00:12:01,800 --> 00:12:04,920 Speaker 1: from some TV show or some kind of American I 239 00:12:04,960 --> 00:12:08,280 Speaker 1: don't know. I remember growing up and throwing spaghetti at 240 00:12:08,360 --> 00:12:09,800 Speaker 1: the kitchen wall. I don't know. 241 00:12:09,720 --> 00:12:12,600 Speaker 2: Why my mom taught me. It's like you take it 242 00:12:12,640 --> 00:12:15,200 Speaker 2: out of the pot, you blow a little bit because 243 00:12:15,200 --> 00:12:18,120 Speaker 2: it's hot, then you take a bite right and you 244 00:12:18,120 --> 00:12:21,079 Speaker 2: can see the inside of spaghetti as still a little 245 00:12:21,120 --> 00:12:24,640 Speaker 2: white from the flower, right, so you don't want that 246 00:12:24,800 --> 00:12:28,520 Speaker 2: white to show too much. A little bit is fine 247 00:12:28,520 --> 00:12:31,719 Speaker 2: and mean, says al dente. Right. But there's also a 248 00:12:31,880 --> 00:12:35,920 Speaker 2: say in my family that my father liked crispy pasta. Basically, 249 00:12:35,960 --> 00:12:41,600 Speaker 2: it's like nagalado andata. It means go down and go 250 00:12:41,760 --> 00:12:44,480 Speaker 2: up in and out, in and out, go down the water, 251 00:12:44,600 --> 00:12:47,160 Speaker 2: up the water. But that's called al kyodo. Al kyoto 252 00:12:47,240 --> 00:12:51,120 Speaker 2: means even harder, and that's how it enables. We like 253 00:12:51,160 --> 00:12:53,240 Speaker 2: our pasta. We like our pasta. No, we like a 254 00:12:53,280 --> 00:12:55,920 Speaker 2: pastaal denta. But done right is to have a nice 255 00:12:55,920 --> 00:12:59,040 Speaker 2: tooth feel. Yeah, this one I can do. You know 256 00:12:59,480 --> 00:13:04,280 Speaker 2: the paper that you put on the wall wallpapers. 257 00:13:02,800 --> 00:13:04,480 Speaker 1: I'm gonna I'm gonna explain to you what I did, 258 00:13:04,520 --> 00:13:07,240 Speaker 1: just so you get a reference right here. I do 259 00:13:07,320 --> 00:13:09,800 Speaker 1: feel like for this recipe, we might we might do, 260 00:13:09,920 --> 00:13:13,880 Speaker 1: we might, we might need to do a collaborative recipe 261 00:13:13,880 --> 00:13:16,280 Speaker 1: to post on Chanda land dot com so that people 262 00:13:16,280 --> 00:13:17,760 Speaker 1: that are learning to make it are gonna learn to 263 00:13:17,760 --> 00:13:18,000 Speaker 1: do with. 264 00:13:17,920 --> 00:13:20,200 Speaker 2: The right I'm giving you. I'm gonna give you my recipe. 265 00:13:20,280 --> 00:13:22,240 Speaker 1: So for this one, that would beautiful, So here's what 266 00:13:22,280 --> 00:13:25,520 Speaker 1: I did. I got some tomatoes. They were in a can, 267 00:13:25,960 --> 00:13:28,120 Speaker 1: the best brand that I could find. I tried to 268 00:13:28,160 --> 00:13:30,920 Speaker 1: take the little top seed part out, which then I 269 00:13:30,960 --> 00:13:32,760 Speaker 1: gave up because it was taking too much time. I 270 00:13:33,559 --> 00:13:35,880 Speaker 1: crushed them up, I added some salt to them. I 271 00:13:35,960 --> 00:13:39,360 Speaker 1: let them sit. I got a saucepan hot with olive 272 00:13:39,360 --> 00:13:41,680 Speaker 1: oil and garlic. All right, I left the garlic in, 273 00:13:41,760 --> 00:13:43,440 Speaker 1: though I don't know it sounds like you take the 274 00:13:43,440 --> 00:13:46,920 Speaker 1: g I left the garlic and I sautate it until 275 00:13:46,960 --> 00:13:50,360 Speaker 1: it was like almost browning. Added the tomatoes, tasted it. 276 00:13:50,800 --> 00:13:52,600 Speaker 1: I added more salt. I think it's a little too salty. 277 00:13:52,720 --> 00:13:54,200 Speaker 1: I don't know if you think that. No, No, you 278 00:13:54,200 --> 00:13:56,520 Speaker 1: thing it's good, right, So I added a little more salt. 279 00:13:56,840 --> 00:13:59,600 Speaker 1: Let it cook down for honestly, just about thirty minutes. 280 00:14:00,440 --> 00:14:03,280 Speaker 1: I don't know what the typical cookdown time would be 281 00:14:03,400 --> 00:14:03,880 Speaker 1: or should be. 282 00:14:04,080 --> 00:14:06,800 Speaker 2: It depends the water content that if you use tomato 283 00:14:06,840 --> 00:14:08,960 Speaker 2: from a can, the water content that tomatoes have in 284 00:14:09,080 --> 00:14:10,920 Speaker 2: the can fresh tomato, same thing. 285 00:14:11,559 --> 00:14:14,640 Speaker 1: And then the fatal flaw is I cooked this pasta 286 00:14:14,679 --> 00:14:18,160 Speaker 1: before I left my house, and I came here with 287 00:14:18,280 --> 00:14:21,000 Speaker 1: the pasta already cooked in a container. And now I'm 288 00:14:21,000 --> 00:14:23,480 Speaker 1: realizing I probably just left the container open to let 289 00:14:23,520 --> 00:14:23,960 Speaker 1: it maybe. 290 00:14:24,240 --> 00:14:27,760 Speaker 2: And it's not even that. People always care that how 291 00:14:27,800 --> 00:14:29,920 Speaker 2: much the pasta takes to cook because they look at 292 00:14:29,920 --> 00:14:32,760 Speaker 2: the direction that is on the package spaghetti. This is 293 00:14:33,080 --> 00:14:37,600 Speaker 2: fifteen minutes, dude, fifteen minutes we can make glue to 294 00:14:37,680 --> 00:14:41,480 Speaker 2: the project of your kids school. Fifteen minutes too much 295 00:14:41,480 --> 00:14:44,160 Speaker 2: for spaghetti. Usually it's eight nine minutes, and then you 296 00:14:44,280 --> 00:14:47,200 Speaker 2: finish too for another couple of minutes in the pen. 297 00:14:47,600 --> 00:14:52,080 Speaker 2: It's called resotatura. Risa means the same thing that you 298 00:14:52,120 --> 00:14:55,160 Speaker 2: do with the rice and you put butter and a 299 00:14:55,280 --> 00:14:57,560 Speaker 2: cheese to make a cream. Same thing you do with 300 00:14:57,600 --> 00:15:00,640 Speaker 2: a pasta, with pasta water and olive oil other whatever 301 00:15:00,680 --> 00:15:03,400 Speaker 2: you want to use to make the beautiful cream that 302 00:15:03,480 --> 00:15:06,200 Speaker 2: coats the spaghetti. So it has an extra time in 303 00:15:06,240 --> 00:15:08,560 Speaker 2: the pot outside the water because the stars to be 304 00:15:08,640 --> 00:15:09,520 Speaker 2: released in the pan. 305 00:15:09,880 --> 00:15:12,240 Speaker 1: And it's I mean, it's just too technical for me. 306 00:15:12,360 --> 00:15:15,720 Speaker 2: So I think we were we thought there is so 307 00:15:15,840 --> 00:15:19,440 Speaker 2: much science and spaghetta, so I think freaking Italian. 308 00:15:20,840 --> 00:15:22,600 Speaker 1: At this point, we like to let our listeners know 309 00:15:22,680 --> 00:15:25,120 Speaker 1: if I was able to bring you back to that 310 00:15:25,240 --> 00:15:28,119 Speaker 1: beautiful memory that you had when you had this spaghetti 311 00:15:28,080 --> 00:15:29,520 Speaker 1: alpa for the first time. 312 00:15:32,520 --> 00:15:34,280 Speaker 2: You brought me back. You brought me back for the 313 00:15:34,320 --> 00:15:36,280 Speaker 2: first time, and I tried to make the spaghetta pamotto 314 00:15:36,320 --> 00:15:38,800 Speaker 2: to my mom and I got slept in the face. 315 00:15:43,520 --> 00:15:46,760 Speaker 2: So you did. You did revoke a memory, that's for 316 00:15:46,880 --> 00:15:49,320 Speaker 2: sure with my mom. So that so beautiful. But I 317 00:15:49,360 --> 00:15:52,760 Speaker 2: can still hear the slap sound and the cheek red 318 00:15:52,880 --> 00:15:54,160 Speaker 2: little you can see it right. 319 00:15:56,560 --> 00:16:01,360 Speaker 1: Oh wow, that is a flaky first bringing someone back 320 00:16:01,400 --> 00:16:05,280 Speaker 1: to the time. Trauma. Trauma. No, but you know it's 321 00:16:05,360 --> 00:16:07,320 Speaker 1: it's not you know, I remember making a torpilla for 322 00:16:07,400 --> 00:16:08,680 Speaker 1: my mom for the first time. 323 00:16:08,760 --> 00:16:11,200 Speaker 2: And that's how the Tortillas lapt Challenge was born. 324 00:16:11,480 --> 00:16:15,680 Speaker 1: That's how the Tortillas lapt Challenge was born. Well, listen, 325 00:16:15,800 --> 00:16:17,440 Speaker 1: at the end of the day, I'm very happy to 326 00:16:17,480 --> 00:16:19,440 Speaker 1: have try to prepare this for you. 327 00:16:19,800 --> 00:16:20,560 Speaker 2: I appreciate it. 328 00:16:20,600 --> 00:16:23,080 Speaker 1: I think it's worth noting. Actually, before we move on, 329 00:16:23,200 --> 00:16:26,120 Speaker 1: I think it's worth noting the first dish you chose 330 00:16:26,160 --> 00:16:29,680 Speaker 1: for me to make actually was something else, and you 331 00:16:29,760 --> 00:16:33,160 Speaker 1: made it a switch. If you would love to kind 332 00:16:33,160 --> 00:16:34,840 Speaker 1: of talk about that really quickly. 333 00:16:35,080 --> 00:16:39,960 Speaker 2: It's called enables it all. It is made of with 334 00:16:40,200 --> 00:16:43,320 Speaker 2: the guts, with the leftovers of the park, right, the 335 00:16:43,600 --> 00:16:47,440 Speaker 2: stuff that are less noble of a pig by enables 336 00:16:47,440 --> 00:16:51,000 Speaker 2: who use everything and actually has to be cleaned and 337 00:16:51,040 --> 00:16:53,680 Speaker 2: the right way has to be done the right way. 338 00:16:53,960 --> 00:16:56,600 Speaker 2: It's it's a little bit difficult dish to make, and 339 00:16:56,640 --> 00:16:58,080 Speaker 2: it will take a lot of time. So if you 340 00:16:58,120 --> 00:17:00,240 Speaker 2: want to do a podcast, it will take you three 341 00:17:00,320 --> 00:17:01,280 Speaker 2: days to do it properly. 342 00:17:01,480 --> 00:17:03,920 Speaker 1: Right. So if I can't cook pasta properly. 343 00:17:03,720 --> 00:17:05,879 Speaker 2: I didn't want to die today. So it's if you 344 00:17:05,920 --> 00:17:08,760 Speaker 2: didn't cook it right, you know, s some pig ship, 345 00:17:08,800 --> 00:17:09,119 Speaker 2: you know. 346 00:17:09,280 --> 00:17:14,159 Speaker 1: I said, yeah, yeah, don't don't blame you. If I 347 00:17:14,160 --> 00:17:16,280 Speaker 1: couldn't cook a pasta correctly, then there's no way I 348 00:17:16,320 --> 00:17:16,960 Speaker 1: would have cleaned. 349 00:17:16,960 --> 00:17:20,320 Speaker 2: No, I understand. I think I think to catch you, 350 00:17:20,320 --> 00:17:23,840 Speaker 2: you know, a little slack, But you know I understand that. 351 00:17:24,160 --> 00:17:27,800 Speaker 2: You know, time television sometimes is a little bit difficult. 352 00:17:27,840 --> 00:17:30,359 Speaker 2: You got to have things pretty done. I appy, sire guys. 353 00:17:30,400 --> 00:17:33,040 Speaker 2: I know that these guys can cook. So I'm giving 354 00:17:33,119 --> 00:17:35,560 Speaker 2: him hard time. But you know he knows how to 355 00:17:35,560 --> 00:17:38,320 Speaker 2: make a spaghetti pomodor. Now we're gonna do another episode 356 00:17:38,560 --> 00:17:41,560 Speaker 2: at his house, and I'm gonna judge over like a falcon. 357 00:17:41,640 --> 00:17:44,840 Speaker 2: I'm gonna see it every step that he does. But 358 00:17:44,920 --> 00:17:46,159 Speaker 2: we're gonna share the rece We're. 359 00:17:46,000 --> 00:17:48,280 Speaker 1: Gonna share that recipe on channel and dot com. So 360 00:17:48,359 --> 00:17:50,840 Speaker 1: I was able to bring you back to a different 361 00:17:50,880 --> 00:17:53,840 Speaker 1: memory when you also messed this dishopping out slab. 362 00:17:54,960 --> 00:17:57,600 Speaker 2: I messed this dish so many times, you don't even 363 00:17:57,760 --> 00:17:58,360 Speaker 2: you don't even know. 364 00:17:58,359 --> 00:18:00,560 Speaker 1: How did you go from messing up the dish to 365 00:18:01,160 --> 00:18:03,439 Speaker 1: having I don't know what eight pizzeri is. 366 00:18:03,640 --> 00:18:07,119 Speaker 2: I mean, I was lucky to be born in a 367 00:18:07,200 --> 00:18:11,200 Speaker 2: family where we breathed cooking. So my mom was a chef, 368 00:18:11,520 --> 00:18:15,760 Speaker 2: my grandpa was a pastry chef on cruise ships, and 369 00:18:16,040 --> 00:18:20,400 Speaker 2: my auntie is a bread maker. So I was closer 370 00:18:20,640 --> 00:18:23,480 Speaker 2: more with my auntie because I used to live in 371 00:18:23,480 --> 00:18:25,840 Speaker 2: the same house. I used to wake up in the morning. 372 00:18:25,840 --> 00:18:28,040 Speaker 2: I used to see my older brother, you know, mix 373 00:18:28,119 --> 00:18:30,239 Speaker 2: the dough in the madia and the wooden box, and 374 00:18:30,440 --> 00:18:32,399 Speaker 2: the whole family was helping out because I used to 375 00:18:32,400 --> 00:18:35,320 Speaker 2: make bread for all the salum maria, all the delis 376 00:18:35,359 --> 00:18:37,439 Speaker 2: of the town. So I saw wake up for him 377 00:18:37,440 --> 00:18:39,639 Speaker 2: in the morning because there was noise and granba glass 378 00:18:39,680 --> 00:18:41,320 Speaker 2: of waters like what the hell are you guys doing? 379 00:18:41,600 --> 00:18:44,359 Speaker 2: A nine years old and I see my brother with 380 00:18:44,480 --> 00:18:46,760 Speaker 2: his hands full of sticky stuff, It's like, oh my god, 381 00:18:46,760 --> 00:18:50,840 Speaker 2: this sounds great down with so can I join it? 382 00:18:50,920 --> 00:18:51,120 Speaker 1: Yeah? 383 00:18:51,160 --> 00:18:53,399 Speaker 2: And I joined, and you know, from that time it 384 00:18:53,480 --> 00:18:56,159 Speaker 2: became my job and I loved the bread ever since. 385 00:18:56,800 --> 00:19:00,639 Speaker 2: But you know Sundays when all my days, when your 386 00:19:00,680 --> 00:19:04,000 Speaker 2: mom is off from cooking, she cooks a home and 387 00:19:04,040 --> 00:19:06,520 Speaker 2: you're in the kitchen with her, so you smell stuff, 388 00:19:06,560 --> 00:19:09,800 Speaker 2: you're curious, and your mom like teaches you you even 389 00:19:09,840 --> 00:19:12,360 Speaker 2: if she doesn't teaches you, because most of the time 390 00:19:12,359 --> 00:19:14,440 Speaker 2: my mom was busy, wanted to do something very quick. 391 00:19:14,440 --> 00:19:17,080 Speaker 2: It's like get out, come on, let me finish this. 392 00:19:17,359 --> 00:19:19,840 Speaker 2: I gotta feed the family. But you see it, right, 393 00:19:19,880 --> 00:19:22,960 Speaker 2: So you learn by mirror because you see it every day. 394 00:19:23,359 --> 00:19:26,160 Speaker 2: And then when she saw that, I was like, actually, 395 00:19:26,280 --> 00:19:28,920 Speaker 2: you know good around the kitchen. She started to train 396 00:19:29,000 --> 00:19:31,639 Speaker 2: me and teaching me a lot of classic Neapoligan dishes. 397 00:19:32,119 --> 00:19:34,040 Speaker 2: That's my background. So I learned a little bit of 398 00:19:34,040 --> 00:19:37,639 Speaker 2: bread making from my auntie. I hated making pastry, but 399 00:19:37,720 --> 00:19:40,720 Speaker 2: my grandpa wasn't easy on me when he was trying 400 00:19:40,760 --> 00:19:42,560 Speaker 2: to teach me how to make paste because my grandpa 401 00:19:42,680 --> 00:19:46,400 Speaker 2: was like very strict. It's like, can we put some marmalades, 402 00:19:46,640 --> 00:19:49,080 Speaker 2: No marmalad on the recipe. You had to do this, 403 00:19:49,440 --> 00:19:51,400 Speaker 2: you know what. I like you better when you make 404 00:19:51,440 --> 00:19:52,320 Speaker 2: me my birthday cake. 405 00:19:52,760 --> 00:19:53,240 Speaker 1: It's fun. 406 00:19:53,840 --> 00:19:55,840 Speaker 2: I'm gonna go with my mom. Mom is fun. 407 00:19:55,920 --> 00:19:57,960 Speaker 1: Yeah, he is by the booking patient. 408 00:19:58,040 --> 00:20:00,600 Speaker 2: Yeah, my grandpa was very It was always with my 409 00:20:00,680 --> 00:20:04,480 Speaker 2: mom about who made the better pastierra in Naporethana is 410 00:20:04,520 --> 00:20:08,760 Speaker 2: a corn cake basically corn pi and I was like, no, 411 00:20:09,080 --> 00:20:12,080 Speaker 2: you put this ingredient. I don't put it. I'm all school. 412 00:20:12,119 --> 00:20:13,760 Speaker 2: That's how I should be done. And my grandma, I'm 413 00:20:13,800 --> 00:20:14,440 Speaker 2: my god. 414 00:20:15,680 --> 00:20:18,919 Speaker 1: So I feel like that not being by the book centered, 415 00:20:18,920 --> 00:20:21,480 Speaker 1: there's something that was more interesting to you then in 416 00:20:21,560 --> 00:20:23,679 Speaker 1: terms of like cooking and baking, right, a lot of people, 417 00:20:24,240 --> 00:20:26,560 Speaker 1: I always feel like people think that it's either or. 418 00:20:26,840 --> 00:20:29,160 Speaker 1: I mean, look, there's some things that I'll bake that 419 00:20:29,640 --> 00:20:31,719 Speaker 1: maybe I am going to be a little more specific with, 420 00:20:31,760 --> 00:20:34,320 Speaker 1: maybe I'm going to get my scale and make sure. 421 00:20:34,359 --> 00:20:36,240 Speaker 1: But there's other things I do where I don't. I'm like, 422 00:20:36,800 --> 00:20:37,680 Speaker 1: I'm like a hybrid. 423 00:20:38,880 --> 00:20:41,960 Speaker 2: Let's say this, you know, because I see this culture 424 00:20:42,720 --> 00:20:46,360 Speaker 2: of people that, and you know, I respect every approach 425 00:20:46,359 --> 00:20:49,280 Speaker 2: that you have for baking and for bread making and pizza. 426 00:20:49,840 --> 00:20:52,080 Speaker 2: It depends how you grow up or like how you studies. 427 00:20:52,160 --> 00:20:55,640 Speaker 2: Like people that measure even if you knee in the air, 428 00:20:55,720 --> 00:20:58,679 Speaker 2: they changed the humid it in the air to make bread. 429 00:20:59,280 --> 00:21:03,200 Speaker 1: There's people like that transmitted who's out there factoring their 430 00:21:03,240 --> 00:21:05,720 Speaker 1: sneeze particles. First of all, I don't want to know 431 00:21:05,880 --> 00:21:08,199 Speaker 1: that your sneeze is so powerful you had to change. 432 00:21:08,400 --> 00:21:10,720 Speaker 2: No, but you know, it's a job, but it's it's 433 00:21:10,720 --> 00:21:12,320 Speaker 2: a job. But there's a lot of people that are 434 00:21:12,320 --> 00:21:14,760 Speaker 2: like a measure go around with thermometers. 435 00:21:14,800 --> 00:21:17,800 Speaker 1: It is like the desired dough temperature. I was able 436 00:21:17,800 --> 00:21:20,800 Speaker 1: to get to twenty seven degrees celsius. It reached twenty 437 00:21:20,840 --> 00:21:22,160 Speaker 1: seven point one and I had to start over. 438 00:21:22,800 --> 00:21:28,879 Speaker 2: Yeah, basically that, but people forget that making pizza, making 439 00:21:28,960 --> 00:21:33,639 Speaker 2: bread it's fun. Yes, it's so fun. Yes, if you 440 00:21:33,640 --> 00:21:37,040 Speaker 2: don't have a thermometer, you have a scale, you have 441 00:21:37,119 --> 00:21:42,320 Speaker 2: this just maake because ninety percent of this job is 442 00:21:42,359 --> 00:21:46,919 Speaker 2: got feeling. Even though you have the perfect measurements and 443 00:21:47,359 --> 00:21:51,520 Speaker 2: technological advance you are with all these measures. At the 444 00:21:51,600 --> 00:21:55,320 Speaker 2: end of the day, the dough. You never expect how 445 00:21:55,320 --> 00:21:58,760 Speaker 2: I react. Never you can control it, even in the 446 00:21:58,800 --> 00:22:01,960 Speaker 2: refrigerator you can control it. You will never know the 447 00:22:02,000 --> 00:22:03,439 Speaker 2: next day how you will find it. And now you 448 00:22:03,520 --> 00:22:06,919 Speaker 2: are just accordingly. So, Yes, it's important to know the science. 449 00:22:06,960 --> 00:22:09,800 Speaker 2: It's more important to know the basics and to have 450 00:22:09,960 --> 00:22:12,280 Speaker 2: trumometerous scales and stuff. But at the end of the day, 451 00:22:12,320 --> 00:22:16,000 Speaker 2: the more you do it, the more you understand it. Yeah, 452 00:22:16,119 --> 00:22:19,159 Speaker 2: the more. It's a good feeling for me. If you 453 00:22:19,200 --> 00:22:21,639 Speaker 2: talk to my auntie, my auntie doesn't even know what 454 00:22:21,680 --> 00:22:24,400 Speaker 2: she's done. What she's doing, she doesn't know. But for 455 00:22:24,400 --> 00:22:28,280 Speaker 2: some reason, for magic reason, she used to make bread 456 00:22:28,400 --> 00:22:31,439 Speaker 2: for the whole town, and everybody was happy. Bubbles like 457 00:22:31,560 --> 00:22:35,080 Speaker 2: this inside. Now everybody bread about the bubbles in the 458 00:22:35,200 --> 00:22:39,760 Speaker 2: in the door, Migram you could leave in the bubbles 459 00:22:37,920 --> 00:22:41,760 Speaker 2: in the bread that my auntie used to make. 460 00:22:41,840 --> 00:22:44,159 Speaker 1: It's not and you know, it's interesting. There's so much 461 00:22:44,200 --> 00:22:47,320 Speaker 1: to unpack there. First of all, obviously I agree with 462 00:22:47,440 --> 00:22:49,480 Speaker 1: everything you said. I think that's one of the reasons 463 00:22:49,480 --> 00:22:53,320 Speaker 1: why we became so close so quickly. Actually is when 464 00:22:53,320 --> 00:22:55,720 Speaker 1: we first started talking about this kind of stuff. I 465 00:22:55,760 --> 00:22:58,399 Speaker 1: showed up to shoot the show that you were the 466 00:22:58,440 --> 00:23:00,720 Speaker 1: host essentially, you know, you were the the lead judge, 467 00:23:00,760 --> 00:23:03,359 Speaker 1: the host, but I had never met you until I 468 00:23:03,359 --> 00:23:04,960 Speaker 1: got to set. And then I just showed up and 469 00:23:04,960 --> 00:23:07,359 Speaker 1: I was like, damn, this guy probably thinks like, you know, 470 00:23:07,359 --> 00:23:10,199 Speaker 1: I made this music video called home Slice and I 471 00:23:10,320 --> 00:23:12,000 Speaker 1: do you know? So I'm like, I don't know what 472 00:23:12,080 --> 00:23:14,679 Speaker 1: this man thinks of me. He's a steamed pizza maker 473 00:23:14,680 --> 00:23:18,359 Speaker 1: in La and but yo. Within probably five minutes, I 474 00:23:18,400 --> 00:23:20,080 Speaker 1: was like, ah, I just some brother shit like this. 475 00:23:20,200 --> 00:23:22,280 Speaker 1: I was like, okay, cool, like we were vibing, and 476 00:23:22,280 --> 00:23:25,840 Speaker 1: then we started talking about this exact thing about doughmaking 477 00:23:25,920 --> 00:23:29,680 Speaker 1: and process. And sure, I know how to calculate a 478 00:23:29,720 --> 00:23:31,879 Speaker 1: dough temperature and I know how to get you know, 479 00:23:32,000 --> 00:23:34,119 Speaker 1: the pH balance of my soured oh and all that. 480 00:23:34,240 --> 00:23:36,479 Speaker 1: I know how to do that. But we're on that 481 00:23:36,520 --> 00:23:39,040 Speaker 1: page of like, hey, if I start doing that, then 482 00:23:39,040 --> 00:23:40,840 Speaker 1: when am I gonna When am I going to get creative? 483 00:23:40,880 --> 00:23:42,679 Speaker 1: When am I going to explore new flavors? When am 484 00:23:42,720 --> 00:23:44,720 Speaker 1: I going to make a new dough? When am I 485 00:23:44,760 --> 00:23:46,639 Speaker 1: going to make something new and just have fun? 486 00:23:47,280 --> 00:23:51,320 Speaker 2: This job is learned by making mistakes. The more mistakes 487 00:23:51,359 --> 00:23:54,359 Speaker 2: you make the best result you're gonna have in the future. 488 00:23:54,800 --> 00:23:58,240 Speaker 2: Gold take classes. It's important to know. Yes, by books, 489 00:23:58,240 --> 00:24:02,879 Speaker 2: by book, please th only one on my website. 490 00:24:02,520 --> 00:24:04,600 Speaker 1: On the website. 491 00:24:04,720 --> 00:24:07,639 Speaker 2: Yeah, but just even a home if of bread, just 492 00:24:07,680 --> 00:24:10,560 Speaker 2: do it, Just do it. I get your kitchen dirty, then. 493 00:24:10,920 --> 00:24:13,320 Speaker 1: Get your kitchen dirty. Shout out to all my fans. 494 00:24:13,359 --> 00:24:15,840 Speaker 1: I love all of you, all right, And I've signed 495 00:24:15,840 --> 00:24:18,040 Speaker 1: books before. I'm sure you have to. And like I'll 496 00:24:18,040 --> 00:24:19,680 Speaker 1: sign a book and it's in like such, it's in 497 00:24:19,800 --> 00:24:21,960 Speaker 1: really perfect condition. And then I'll sign another book and 498 00:24:22,000 --> 00:24:23,800 Speaker 1: it's just like a disaster. It's got like dough on 499 00:24:23,880 --> 00:24:26,080 Speaker 1: I like that one. I like that one. I'm like 500 00:24:26,160 --> 00:24:28,119 Speaker 1: that means that you're just like you're just out there, bro. 501 00:24:28,200 --> 00:24:29,760 Speaker 1: You got some dough on it, you got some oil 502 00:24:29,800 --> 00:24:31,919 Speaker 1: stains on it, you got a page ripped out, like 503 00:24:32,600 --> 00:24:34,880 Speaker 1: you know, once you get to that level of being 504 00:24:34,920 --> 00:24:37,160 Speaker 1: a home baker or a home cooker, anyone trying to learn, 505 00:24:37,240 --> 00:24:40,840 Speaker 1: or even a professional, if you're getting frustrated by making 506 00:24:40,880 --> 00:24:43,800 Speaker 1: technical mistakes, I just don't see the point. I mean, 507 00:24:43,840 --> 00:24:45,760 Speaker 1: look at it's this is life, man. Life is more 508 00:24:45,800 --> 00:24:48,440 Speaker 1: than just making bread, right. Life is about life is 509 00:24:48,440 --> 00:24:52,200 Speaker 1: about last night cooking for family and having fun with friends. 510 00:24:52,240 --> 00:24:58,440 Speaker 1: I mean, don't go anywhere. We'll be right back after this. 511 00:25:10,520 --> 00:25:12,399 Speaker 1: You don't like what comes next, so let's get right 512 00:25:12,440 --> 00:25:19,159 Speaker 1: back into it. Speaking of trials and tribulations. Though, you 513 00:25:19,200 --> 00:25:22,480 Speaker 1: got to this country, right, you fell in love with cooking. 514 00:25:22,560 --> 00:25:25,040 Speaker 1: You know, your family were cooks, and you made it 515 00:25:25,080 --> 00:25:27,960 Speaker 1: here to follow the dream. Yeah, I'm sure you do 516 00:25:28,040 --> 00:25:31,600 Speaker 1: realize how impressive you know, my parents were immigrants. Anytime 517 00:25:31,640 --> 00:25:34,480 Speaker 1: someone tells me a story about making it in this 518 00:25:34,600 --> 00:25:37,320 Speaker 1: country and really kind of going through those trials and 519 00:25:37,440 --> 00:25:39,800 Speaker 1: errors and trials and tribulations, I find it to be 520 00:25:39,920 --> 00:25:42,360 Speaker 1: very special. So I mean, if you know, if you're 521 00:25:42,359 --> 00:25:44,680 Speaker 1: comfortable talking about it, I'm sure our listeners would love 522 00:25:44,720 --> 00:25:48,440 Speaker 1: to know more about how you went from a kid 523 00:25:48,480 --> 00:25:51,480 Speaker 1: in Naples to where you are now. I mean, like, 524 00:25:51,520 --> 00:25:53,400 Speaker 1: how did you push through these boundaries? 525 00:25:53,440 --> 00:25:55,680 Speaker 2: So it's the main reason why I decided to leave. 526 00:25:55,960 --> 00:25:58,800 Speaker 2: You know, most of the time immigrants, you know, they 527 00:26:00,080 --> 00:26:04,640 Speaker 2: grade because of necessity, right, And you know, I don't 528 00:26:04,640 --> 00:26:07,040 Speaker 2: want to. I don't wanta associate myself to those people 529 00:26:07,080 --> 00:26:09,920 Speaker 2: that really are like in necessity or they're like political 530 00:26:10,000 --> 00:26:12,480 Speaker 2: in trouble, or like the country they don't have what 531 00:26:12,600 --> 00:26:14,760 Speaker 2: to eat, so they come in the United States or 532 00:26:14,800 --> 00:26:18,520 Speaker 2: another country to make it for a resonal life. You know, 533 00:26:18,680 --> 00:26:22,000 Speaker 2: mine was a little bit more light, if you want 534 00:26:22,000 --> 00:26:23,960 Speaker 2: to call it. Like I basically grew up in a 535 00:26:24,080 --> 00:26:26,119 Speaker 2: house where I used to live with my mom. But 536 00:26:26,160 --> 00:26:29,520 Speaker 2: I started to soffer anxiety after my mom died, so, 537 00:26:29,800 --> 00:26:32,200 Speaker 2: you know, I decided to have a change. Basically, it's 538 00:26:32,240 --> 00:26:34,359 Speaker 2: not that I you know, I had a house in Italy, 539 00:26:34,400 --> 00:26:36,520 Speaker 2: I had a job by the car. I was living 540 00:26:36,640 --> 00:26:40,040 Speaker 2: good life anyway, but there was something in me that said, 541 00:26:40,160 --> 00:26:43,639 Speaker 2: let's go. I cannot stay here. An opportunity came in 542 00:26:43,680 --> 00:26:45,560 Speaker 2: the US. A guy promised me a lot of stuff. 543 00:26:45,640 --> 00:26:48,280 Speaker 2: Then when I came over here, you know, I found 544 00:26:48,280 --> 00:26:52,359 Speaker 2: myself living in a vent for almost seven months. And 545 00:26:52,960 --> 00:26:55,640 Speaker 2: it wasn't easy because I used to talk to myself like, hey, 546 00:26:55,680 --> 00:26:59,439 Speaker 2: I have a house in Italy, HI can shower, you know. 547 00:26:59,560 --> 00:27:02,680 Speaker 2: And I was living a good life and I don't 548 00:27:02,760 --> 00:27:05,360 Speaker 2: hide like most of the lot of night I used 549 00:27:05,359 --> 00:27:07,880 Speaker 2: to cry. It's like, what the hell am I doing here? 550 00:27:08,440 --> 00:27:13,000 Speaker 2: Questioned my choice. But then I realized there's something in 551 00:27:13,040 --> 00:27:16,560 Speaker 2: life that you gotta You gotta think of how strong 552 00:27:16,640 --> 00:27:19,560 Speaker 2: you can be as a human being, Like it's okay. 553 00:27:19,560 --> 00:27:21,960 Speaker 2: I made a choice. I need to stand by my choice. 554 00:27:22,040 --> 00:27:25,359 Speaker 2: So I spoke to my mom even if she wasn't there, 555 00:27:25,800 --> 00:27:30,280 Speaker 2: and said, listen, for some reason I got here, and 556 00:27:30,440 --> 00:27:34,720 Speaker 2: I'm gonna give him a time. Two years, something's gonna happen. Great, 557 00:27:35,359 --> 00:27:38,240 Speaker 2: something is not gonna happen. I can still go back 558 00:27:38,280 --> 00:27:41,800 Speaker 2: to my house. I have a family. It's gonna it's 559 00:27:41,800 --> 00:27:45,080 Speaker 2: gonna leave. It's gonna be right. And then it happened. 560 00:27:45,119 --> 00:27:48,720 Speaker 2: After not even two three weeks, found a job. And 561 00:27:48,800 --> 00:27:52,520 Speaker 2: then an article came out in one of the magazines, 562 00:27:52,600 --> 00:27:55,560 Speaker 2: like one of the best bits in the in Los Angeles. 563 00:27:55,560 --> 00:27:57,800 Speaker 2: And after that article, a lot of people come started 564 00:27:57,840 --> 00:28:00,760 Speaker 2: to come to the restaurant is to go work. One 565 00:28:00,800 --> 00:28:04,200 Speaker 2: of these people was Christo Donald and we became friends 566 00:28:04,960 --> 00:28:08,120 Speaker 2: and invited me to his house to make pizza. And 567 00:28:08,359 --> 00:28:10,760 Speaker 2: from his house, you know, a lot of celebrities to come, 568 00:28:10,800 --> 00:28:13,560 Speaker 2: because I started to become like a local legends. You know, 569 00:28:13,640 --> 00:28:16,440 Speaker 2: it's like, oh, there's this kid that makes delicious pizza 570 00:28:16,440 --> 00:28:19,600 Speaker 2: and crystal in the backyard, so his celebrity friends to come. 571 00:28:19,640 --> 00:28:24,159 Speaker 2: So the word spread and here I am from that 572 00:28:24,240 --> 00:28:28,080 Speaker 2: little vent to you know, cooking for celebrities. But most 573 00:28:28,080 --> 00:28:30,199 Speaker 2: of the time I think I always think it was 574 00:28:30,240 --> 00:28:32,919 Speaker 2: that conversation that I had in the event it was raining. 575 00:28:33,400 --> 00:28:35,600 Speaker 2: It feels like a movie, I know, but it's true. 576 00:28:36,040 --> 00:28:38,440 Speaker 2: It was raining as very bad as the time that 577 00:28:38,520 --> 00:28:41,280 Speaker 2: you feel so sad and I couldn't even shower. I 578 00:28:41,280 --> 00:28:44,320 Speaker 2: had to shower on a muscle beach, you know those invents. 579 00:28:44,720 --> 00:28:46,440 Speaker 2: There was a shower that you push the button and 580 00:28:46,520 --> 00:28:48,640 Speaker 2: there is a rational water coming up. I had to 581 00:28:48,680 --> 00:28:50,480 Speaker 2: do it at night because in the morning there was 582 00:28:50,560 --> 00:28:53,680 Speaker 2: cops saving me. No soap. You can use soap in 583 00:28:53,680 --> 00:28:54,360 Speaker 2: the area. 584 00:28:54,480 --> 00:28:57,040 Speaker 1: Right and night at night around there, it might be 585 00:28:57,080 --> 00:28:57,760 Speaker 1: a little. 586 00:28:57,760 --> 00:29:00,360 Speaker 2: It's a little nuts. It's a little nuts. You can 587 00:29:00,400 --> 00:29:02,800 Speaker 2: hear a lot of people screaming and fighting over you know, 588 00:29:03,920 --> 00:29:07,360 Speaker 2: a lot of stuff. I won't name it on the podcast. 589 00:29:07,760 --> 00:29:11,600 Speaker 2: But from that then and that conversation I had with 590 00:29:11,720 --> 00:29:15,920 Speaker 2: my mom, I one percent sure that she did something 591 00:29:16,040 --> 00:29:19,440 Speaker 2: that night. She did something that night and open up 592 00:29:19,480 --> 00:29:21,920 Speaker 2: a door for me. And then after she opened up 593 00:29:21,920 --> 00:29:25,800 Speaker 2: the door, the important thing is be good always with people. 594 00:29:26,120 --> 00:29:29,560 Speaker 2: That's my philosophy. My philosophy is like, treat people like 595 00:29:29,680 --> 00:29:32,600 Speaker 2: the way you would like to be treated, and even 596 00:29:32,640 --> 00:29:35,320 Speaker 2: if somebody is angry at you, always answer with a smile. 597 00:29:35,400 --> 00:29:38,160 Speaker 2: You know, sometimes very difficult because I'm a human being too. 598 00:29:38,320 --> 00:29:40,600 Speaker 2: I'm not here to say that I'm saying. Sometimes I 599 00:29:40,640 --> 00:29:44,080 Speaker 2: would say, oh, you know, I get angry too, but 600 00:29:44,760 --> 00:29:48,200 Speaker 2: I breathe ten seconds and I try to understand why 601 00:29:48,200 --> 00:29:51,280 Speaker 2: that person's so hungry. And I don't let people give 602 00:29:51,320 --> 00:29:54,840 Speaker 2: the opportunity to change my mood. Because the more time 603 00:29:54,920 --> 00:29:59,480 Speaker 2: you spend being angry, less time than you can have 604 00:29:59,560 --> 00:30:03,200 Speaker 2: to be That's true. So smile more, be angry less. 605 00:30:03,400 --> 00:30:06,640 Speaker 2: And you know, life sometimes is unfair because there's always 606 00:30:06,640 --> 00:30:09,160 Speaker 2: people that are not living the life that they want. 607 00:30:09,560 --> 00:30:13,440 Speaker 2: They have you know less than you, So be grateful always. 608 00:30:13,520 --> 00:30:17,760 Speaker 2: I'm extremely grateful from what I got. I'm extremely grateful 609 00:30:17,800 --> 00:30:20,960 Speaker 2: for the people all Los Angeles that support through the pandemic, 610 00:30:21,000 --> 00:30:24,560 Speaker 2: that support us, and they helped us to grow our business. 611 00:30:25,040 --> 00:30:28,160 Speaker 2: I'm extremely grateful for everything I have, even the hair 612 00:30:28,240 --> 00:30:29,120 Speaker 2: that I'm breathing. 613 00:30:28,880 --> 00:30:31,160 Speaker 1: Right now, oh man, even this play of pasta in 614 00:30:31,200 --> 00:30:31,680 Speaker 1: front of you. 615 00:30:32,040 --> 00:30:36,000 Speaker 2: I'm extremely grateful for the time that you took to 616 00:30:36,160 --> 00:30:38,720 Speaker 2: ruin a plate of pasta that. 617 00:30:40,240 --> 00:30:42,960 Speaker 1: Was honestly Thanks for sharing all of that, you know, 618 00:30:43,080 --> 00:30:46,480 Speaker 1: especially about those tough times, you know, especially about having 619 00:30:46,480 --> 00:30:50,560 Speaker 1: anxiety and needing to make that change. I think you 620 00:30:50,600 --> 00:30:52,520 Speaker 1: were one of the first people I tried to call 621 00:30:52,560 --> 00:30:54,800 Speaker 1: you a couple of times when my dad died, but 622 00:30:54,920 --> 00:30:57,720 Speaker 1: I talked to you because I knew obviously you've gone 623 00:30:57,760 --> 00:31:00,520 Speaker 1: through something. It's not the same, right, everyone different, but 624 00:31:00,640 --> 00:31:02,560 Speaker 1: I know you've lost a parent before, and I was like, 625 00:31:02,640 --> 00:31:04,240 Speaker 1: I just need to talk to Donielle. That's how I 626 00:31:04,240 --> 00:31:05,840 Speaker 1: felt I needed to talk to you. And when I 627 00:31:05,880 --> 00:31:07,640 Speaker 1: remember what I told you, I know exactly what you 628 00:31:07,680 --> 00:31:09,920 Speaker 1: told me, and well, this is what I remember. You know, 629 00:31:09,960 --> 00:31:12,000 Speaker 1: obviously you expressed your sentiments and I was like, ah, 630 00:31:12,080 --> 00:31:14,280 Speaker 1: it's okay, and You're like, no, it's not. It's not okay, 631 00:31:14,480 --> 00:31:15,840 Speaker 1: it's never going to go away. And I was like, 632 00:31:15,840 --> 00:31:19,160 Speaker 1: oh shit, Like yeah, I think I've been dealing with 633 00:31:19,240 --> 00:31:21,920 Speaker 1: kind of that setting in pressure of like like you know, 634 00:31:22,120 --> 00:31:24,000 Speaker 1: he's gone, like I'm never gonna talk to him again, 635 00:31:24,600 --> 00:31:26,560 Speaker 1: and then I go through waves of anxiety as well 636 00:31:26,640 --> 00:31:28,600 Speaker 1: and cry and you know, all that kind of thing. 637 00:31:28,640 --> 00:31:30,720 Speaker 1: But and you know, here I am in the middle 638 00:31:30,760 --> 00:31:33,880 Speaker 1: of building this success. This whole time was for him. 639 00:31:33,960 --> 00:31:37,040 Speaker 1: Right from my mind, I was it's tough. It was. 640 00:31:37,120 --> 00:31:39,520 Speaker 1: It was very difficult. But you know, I'm like, oh, 641 00:31:39,600 --> 00:31:41,880 Speaker 1: like I do talk to him. I do. You know, 642 00:31:41,920 --> 00:31:45,280 Speaker 1: my brother's the same way. My brother got into a 643 00:31:45,360 --> 00:31:48,800 Speaker 1: nursing program not long after the funeral. I mean, I'm 644 00:31:48,800 --> 00:31:51,760 Speaker 1: talking about we leave Venduras and the day he gets back, 645 00:31:52,120 --> 00:31:54,479 Speaker 1: he's in. That is why I mean, I'm you know, 646 00:31:54,920 --> 00:31:57,280 Speaker 1: I can relate to what you're saying about that moment 647 00:31:57,520 --> 00:32:00,360 Speaker 1: you had in the van, and I think aaring that 648 00:32:00,400 --> 00:32:02,240 Speaker 1: with me continues to be special and I think it 649 00:32:02,720 --> 00:32:05,400 Speaker 1: does strengthen our friendship. Like it's like shit's real out 650 00:32:05,440 --> 00:32:07,880 Speaker 1: there and it's never gonna you know, there's no guarantee 651 00:32:07,920 --> 00:32:11,120 Speaker 1: we're always going to be successful. I mean, but hey, no, 652 00:32:11,800 --> 00:32:14,200 Speaker 1: here we are, right here, we are. 653 00:32:14,240 --> 00:32:17,160 Speaker 2: We're here talking on the podcast Welcome to Psychology one 654 00:32:17,160 --> 00:32:21,240 Speaker 2: on one for the no. But it's you know, it's 655 00:32:21,320 --> 00:32:24,760 Speaker 2: it's important to share positivity for me, especially after the 656 00:32:24,800 --> 00:32:28,680 Speaker 2: whole pandemic years that we had. And I always told 657 00:32:28,720 --> 00:32:31,040 Speaker 2: to myself my mom when he she used to cook, 658 00:32:31,320 --> 00:32:34,959 Speaker 2: she's always smiled, scream a lot too in the kitchen, 659 00:32:35,320 --> 00:32:38,080 Speaker 2: but it's always smiling. That means it's something that she 660 00:32:38,280 --> 00:32:42,640 Speaker 2: found that make her happy. Right, What makes me happy 661 00:32:42,680 --> 00:32:46,000 Speaker 2: is feeding people. You saw yesterday. I go above and 662 00:32:46,040 --> 00:32:49,040 Speaker 2: beyond to feed people, to make them happy, to make 663 00:32:49,040 --> 00:32:51,480 Speaker 2: sure they have a good time. And it's the job 664 00:32:51,600 --> 00:32:54,000 Speaker 2: that I chose, you know that I chose, and that 665 00:32:54,120 --> 00:32:56,360 Speaker 2: I love. I got lucky. I do what I love. 666 00:32:56,440 --> 00:32:58,880 Speaker 2: Every day I get to cook and they pay me. 667 00:33:00,520 --> 00:33:03,800 Speaker 1: Yes, sir, I love it. So what's what's next? I mean, so, 668 00:33:03,880 --> 00:33:06,640 Speaker 1: you've got your cookbook. I think we briefly mentioned it, 669 00:33:06,680 --> 00:33:08,280 Speaker 1: but it's called what again. 670 00:33:08,120 --> 00:33:11,440 Speaker 2: It's I'll call it it's Cottage Atario then basically in 671 00:33:11,480 --> 00:33:13,200 Speaker 2: Italian means cookbook. 672 00:33:14,000 --> 00:33:17,000 Speaker 1: And on the Pizzana front, you've been expanding your pizzeria. 673 00:33:17,040 --> 00:33:19,640 Speaker 1: I mean, is there any latest news you want to share? 674 00:33:19,680 --> 00:33:20,600 Speaker 1: Any new cities. 675 00:33:20,880 --> 00:33:23,320 Speaker 2: We are about to open up in Silver Lake and 676 00:33:23,360 --> 00:33:26,240 Speaker 2: Los Angeles. We just open up in Texas in Dallas 677 00:33:26,280 --> 00:33:29,520 Speaker 2: on Knock Street, and probably more out of states too. 678 00:33:29,520 --> 00:33:32,200 Speaker 2: So we are in full expanding mode. And this is 679 00:33:32,240 --> 00:33:35,040 Speaker 2: not thanks to just my recipes and the beautiful team 680 00:33:35,040 --> 00:33:38,160 Speaker 2: of Pitzana. You know, I'm not alone in this. There's 681 00:33:38,160 --> 00:33:42,120 Speaker 2: always a lot of people behind me that work even 682 00:33:42,280 --> 00:33:44,480 Speaker 2: harder than I do. I just happened to be there 683 00:33:44,520 --> 00:33:46,680 Speaker 2: and take the credit most of the time, but I 684 00:33:46,720 --> 00:33:49,560 Speaker 2: always try to share the credit with my soush chefs, 685 00:33:49,680 --> 00:33:52,440 Speaker 2: my partners, and the line cooks that works with me, 686 00:33:52,600 --> 00:33:56,960 Speaker 2: the dishwasher that does amazing work in our kitchen, and 687 00:33:57,000 --> 00:33:59,760 Speaker 2: I love them to death. But also thanks to the 688 00:33:59,760 --> 00:34:04,000 Speaker 2: peace people that keep believing and coming and eating and 689 00:34:04,080 --> 00:34:06,800 Speaker 2: dining with us and supporting the restaurants every night. 690 00:34:07,600 --> 00:34:12,520 Speaker 1: Danielle, LUI so delicious. We're gonna shift into something that's 691 00:34:12,520 --> 00:34:17,960 Speaker 1: also delicious. It's a game. It's called the blaky gameky 692 00:34:19,560 --> 00:34:23,560 Speaker 1: I hope you're shaking in your boots because it's payback 693 00:34:23,640 --> 00:34:27,960 Speaker 1: time now. Alright, take your time and give me your 694 00:34:28,000 --> 00:34:31,719 Speaker 1: best answer. Something we're gonna start off. It's about you know, noodles. 695 00:34:32,160 --> 00:34:33,000 Speaker 2: Is noodles? 696 00:34:33,280 --> 00:34:37,200 Speaker 1: Yeah, these dents and chewi. Noodles are often the centerpiece 697 00:34:37,280 --> 00:34:40,279 Speaker 1: for hot Asian soups and brothy cast roles, or the 698 00:34:40,360 --> 00:34:43,600 Speaker 1: base of a large bowl of meat with vegetable toppings. 699 00:34:43,800 --> 00:34:47,719 Speaker 1: All right, all right, is it low Maine? Is it Dan? 700 00:34:48,600 --> 00:34:52,480 Speaker 1: Is it Ramen or is it spaghetti ding ding ding? 701 00:34:52,880 --> 00:34:59,319 Speaker 1: Definitely Udan? Congratulations? You know your noodles? Oh, this is 702 00:34:59,320 --> 00:35:03,960 Speaker 1: a good one. According to Italy magazine, It is estimated 703 00:35:04,000 --> 00:35:06,800 Speaker 1: that there are how many different types of pasta shapes? 704 00:35:06,920 --> 00:35:09,040 Speaker 2: Oh my god, there's too many? 705 00:35:09,320 --> 00:35:12,680 Speaker 1: Is it two thousand? Is it forty nine? Is it 706 00:35:12,719 --> 00:35:15,000 Speaker 1: six hundred? Or is it three hundred and fifty? 707 00:35:15,120 --> 00:35:16,200 Speaker 2: Three hundred and fifty? 708 00:35:16,360 --> 00:35:19,360 Speaker 1: How do I guess you are Italian? According to Italy magazine, 709 00:35:19,400 --> 00:35:21,440 Speaker 1: it's three hundred and fifty different pasta shapes. 710 00:35:21,440 --> 00:35:23,640 Speaker 2: That's a lot of new pasta born every day too. 711 00:35:23,680 --> 00:35:25,720 Speaker 1: So right, I just made a new pasta ya. 712 00:35:28,719 --> 00:35:32,560 Speaker 2: Now it's called how to blu your wall paper? Pasta? 713 00:35:33,280 --> 00:35:36,160 Speaker 1: Got two more for you. You have to pick an answer. 714 00:35:36,600 --> 00:35:39,200 Speaker 1: I have to pick out, yes, which of the following 715 00:35:40,480 --> 00:35:42,200 Speaker 1: would you rather put on pasta? 716 00:35:42,680 --> 00:35:43,000 Speaker 2: All right? 717 00:35:43,480 --> 00:35:53,160 Speaker 1: Chicken ketchup or pineapple? You have to pick an answer, 718 00:35:53,600 --> 00:35:55,960 Speaker 1: and you're going on record saying. 719 00:35:55,719 --> 00:36:01,719 Speaker 2: This, chicken ketchup or pineapple? Yeah? I know, I will 720 00:36:01,760 --> 00:36:02,400 Speaker 2: go with chicken. 721 00:36:03,320 --> 00:36:05,279 Speaker 1: Yes, all right, we are brothers. 722 00:36:05,600 --> 00:36:07,920 Speaker 2: Yeah, I will ground some chicken and make a ruggo 723 00:36:07,920 --> 00:36:08,279 Speaker 2: out of. 724 00:36:08,280 --> 00:36:11,120 Speaker 1: It to hide the fact that it's chicken is chicken. 725 00:36:11,360 --> 00:36:14,160 Speaker 1: It's something that people don't know, especially Americans, right because 726 00:36:14,160 --> 00:36:16,520 Speaker 1: of chicken Alfredo, which I love to death, is that 727 00:36:16,680 --> 00:36:18,240 Speaker 1: Italian chicken? Ol pasta. 728 00:36:18,400 --> 00:36:21,359 Speaker 2: Pasta al fredo, like fuccino al fredo, is Italian, but 729 00:36:21,600 --> 00:36:24,040 Speaker 2: not with chicken. With chicken. No, in Italy, chicken is 730 00:36:24,040 --> 00:36:29,279 Speaker 2: not considered as an ingredient for pasta. But you know, 731 00:36:29,360 --> 00:36:32,040 Speaker 2: I know that cuisine is always changing. And you know, 732 00:36:32,520 --> 00:36:35,960 Speaker 2: when I was a kid, mixing cheese with seafood was 733 00:36:36,360 --> 00:36:39,000 Speaker 2: a blasphemy. But now I see a lot of Italian 734 00:36:39,239 --> 00:36:43,000 Speaker 2: dishes made with the cheese and seafood, So you never know, 735 00:36:43,040 --> 00:36:45,600 Speaker 2: it might be the time for chicken to be in Italy. 736 00:36:46,800 --> 00:36:50,320 Speaker 1: This man is progressive, all right, Danielle is willing to adapt. 737 00:36:50,440 --> 00:36:53,560 Speaker 1: I love that. In Cooks and Bakers, And last bonus question, 738 00:36:54,040 --> 00:36:56,200 Speaker 1: what is your favorite Napoli player of all time? 739 00:36:57,280 --> 00:37:05,440 Speaker 2: Diego Armandola, Come dios. You can do that question to 740 00:37:05,480 --> 00:37:09,800 Speaker 2: any abolides like beside Maradonna, which one is your favor? 741 00:37:10,560 --> 00:37:13,440 Speaker 1: All right? Well, good luck to Napoli? And last thing, obviously, 742 00:37:13,480 --> 00:37:17,200 Speaker 1: here at Flaky Biscuit, we close our episodes off with, 743 00:37:17,480 --> 00:37:20,560 Speaker 1: you know, talking to our guests about how we're making 744 00:37:20,600 --> 00:37:23,080 Speaker 1: a difference in our community. And I believe that you'll 745 00:37:23,120 --> 00:37:26,760 Speaker 1: be working or doing something with the LA Children's Hospital. 746 00:37:27,120 --> 00:37:28,520 Speaker 1: Why don't you talk to us about that? 747 00:37:28,560 --> 00:37:31,480 Speaker 2: We already did with the last Monday, we'd share five 748 00:37:31,520 --> 00:37:36,080 Speaker 2: percent of the profits of Bizana to the Children's Hospital 749 00:37:36,160 --> 00:37:38,680 Speaker 2: of LA And the reason why we do that is like, 750 00:37:38,719 --> 00:37:41,120 Speaker 2: we believe that children's are the future, my friend. Yeah, 751 00:37:41,200 --> 00:37:43,439 Speaker 2: so we need to take care of that. 752 00:37:43,440 --> 00:37:46,520 Speaker 1: That's really important. I'm assuming our listeners at home can 753 00:37:46,719 --> 00:37:50,520 Speaker 1: also volunteer and donate with the Children's Hospital Los Angeles. 754 00:37:50,560 --> 00:37:53,239 Speaker 1: We will make sure we have that information in our 755 00:37:53,280 --> 00:37:56,720 Speaker 1: show notes for you all to also participate in. But Daniella, 756 00:37:56,800 --> 00:37:59,040 Speaker 1: thank you, and obviously you know I'm just here visiting 757 00:37:59,040 --> 00:38:00,920 Speaker 1: in LA. But I'm sure there are going to be 758 00:38:00,960 --> 00:38:03,480 Speaker 1: many children whom I don't know. They might have their 759 00:38:03,480 --> 00:38:13,640 Speaker 1: first plate apasta or bravo, bravo Daniella, thank you so 760 00:38:13,719 --> 00:38:17,440 Speaker 1: much for coming to Flaky Biscuit. This was an absolute 761 00:38:17,440 --> 00:38:20,000 Speaker 1: pleasure and I can't wait to see you again, my friend. 762 00:38:20,120 --> 00:38:22,440 Speaker 2: Thank you for having me. This was an absolute pleasure, 763 00:38:22,520 --> 00:38:28,640 Speaker 2: and I say always. 764 00:38:30,760 --> 00:38:32,880 Speaker 1: Thanks for listening. Fam. If you want to make the 765 00:38:33,000 --> 00:38:38,040 Speaker 1: spaghetti al for yourself, find the recipe on Shondaland dot com, 766 00:38:38,360 --> 00:38:40,799 Speaker 1: and y'all, I want to know how it goes. I'm 767 00:38:40,800 --> 00:38:43,080 Speaker 1: gonna be collaborating with Daniella on this to make sure 768 00:38:43,160 --> 00:38:45,200 Speaker 1: y'all learn how to do it the right way, and 769 00:38:45,239 --> 00:38:48,920 Speaker 1: tag me artists and Brian tag Danielle at Danielle Uliti 770 00:38:49,080 --> 00:38:52,239 Speaker 1: and that's d A n I E L E U 771 00:38:52,320 --> 00:38:56,080 Speaker 1: d I T I, and of course tag shondaland so 772 00:38:56,120 --> 00:38:58,640 Speaker 1: that we can see your photos and your videos and 773 00:38:58,680 --> 00:39:01,600 Speaker 1: everything that you're doing. Get into that discord and chat 774 00:39:01,640 --> 00:39:04,000 Speaker 1: about it. Let's make this fun because this is such 775 00:39:04,000 --> 00:39:06,400 Speaker 1: a classic recipe that there's gonna be a lot of 776 00:39:06,440 --> 00:39:08,600 Speaker 1: conversation on this one. And I'd love to know how 777 00:39:08,680 --> 00:39:13,560 Speaker 1: y'all have done. Advice or comment, you know, just follow 778 00:39:13,600 --> 00:39:17,120 Speaker 1: Danielle as lead. Nah. Obviously, just don't overcook your passe y'all. 779 00:39:17,200 --> 00:39:19,439 Speaker 1: Don't don't make the mistake I made. And check out 780 00:39:19,680 --> 00:39:23,880 Speaker 1: the Los Angeles Children's Hospital at CCHLA dot org. You 781 00:39:23,920 --> 00:39:26,560 Speaker 1: can find all websites and handles I mentioned in the 782 00:39:26,640 --> 00:39:31,320 Speaker 1: show notes for this episode. So if you like Flaky Biscuit, 783 00:39:31,480 --> 00:39:34,960 Speaker 1: you know what to do. Leave us a rating or review, share, subscribe, 784 00:39:35,200 --> 00:39:39,040 Speaker 1: life all of that. Flaky Biscuit is executive produced by 785 00:39:39,120 --> 00:39:44,800 Speaker 1: Sandy Bailey, alex Alja, Lauren Homan, Tyler Klang, and Gabrielle Collins. 786 00:39:45,120 --> 00:39:48,040 Speaker 1: Our creative producer is Bridget Kenna and our editor and 787 00:39:48,080 --> 00:39:51,680 Speaker 1: producer is Nicholas Harder, with music by Crucial. Recipes from 788 00:39:51,719 --> 00:39:55,000 Speaker 1: Flaky Biscuit can be found each week on shondaland dot Com. 789 00:39:55,440 --> 00:39:59,160 Speaker 1: Subscribe to the Shondaland YouTube channel for more Flaky Biscuit content. 790 00:40:00,760 --> 00:40:04,080 Speaker 1: Flaky Biscuit is a production of Shondaland Audio in partnership 791 00:40:04,080 --> 00:40:08,000 Speaker 1: with iHeartRadio. For more podcasts from Shondaland Audio, visit the 792 00:40:08,040 --> 00:40:11,840 Speaker 1: iHeartRadio app, Apple Podcasts, or wherever you listen to your 793 00:40:11,880 --> 00:40:12,520 Speaker 1: favorite shows.