1 00:00:03,160 --> 00:00:06,720 Speaker 1: Hello, Brion and welcome to Repertorio Felix. I'd like to 2 00:00:06,800 --> 00:00:10,879 Speaker 1: introduce today's event. For more than thirty years, the River 3 00:00:10,960 --> 00:00:17,640 Speaker 1: Cafe in London has been the home from home of artists, architects, designers, actors, collectors, 4 00:00:17,760 --> 00:00:22,319 Speaker 1: writers and politicians. On River Cafe Table four, chef and 5 00:00:22,400 --> 00:00:25,560 Speaker 1: owner of the River Cafe, Ruth Rogers sits down with 6 00:00:25,600 --> 00:00:30,920 Speaker 1: her customers to talk about food memories and today we're 7 00:00:30,960 --> 00:00:34,879 Speaker 1: excited to welcome our guests Masimo Bateura and Lara Gilmour 8 00:00:35,400 --> 00:00:39,519 Speaker 1: for this very special live recording of the podcast. Massimo 9 00:00:39,640 --> 00:00:44,200 Speaker 1: Bitura is the chef patron of Osteria Francescana, a globally 10 00:00:44,240 --> 00:00:48,440 Speaker 1: celebrated three Michelin star restaurant based in Modern Italy, where 11 00:00:48,479 --> 00:00:52,159 Speaker 1: he grew up. Lara Gilmour is a fine art major, restauranteur, 12 00:00:52,440 --> 00:00:56,800 Speaker 1: author and hotelier. Their new book, Slow Food, Fast Cars 13 00:00:56,960 --> 00:00:59,920 Speaker 1: tells the story and shares recipes from the dylic eighty 14 00:01:00,000 --> 00:01:02,440 Speaker 1: eighth century guest house Casa Maria Lujia. 15 00:01:04,240 --> 00:01:06,240 Speaker 2: Welcome, It's so good to be here. 16 00:01:12,640 --> 00:01:17,240 Speaker 3: There are twenty regions in Italy, from Piedmonte in the 17 00:01:17,280 --> 00:01:19,000 Speaker 3: north to Sicily. 18 00:01:18,600 --> 00:01:19,240 Speaker 2: In the south. 19 00:01:20,040 --> 00:01:23,880 Speaker 3: This is a fact but let me tell you about 20 00:01:24,200 --> 00:01:30,119 Speaker 3: twenty first region. The region next to Amelia Romana is warm, 21 00:01:30,319 --> 00:01:34,000 Speaker 3: it's welcoming, and it's inclusive. The food has its roots 22 00:01:34,040 --> 00:01:37,319 Speaker 3: in tradition. The views are stunning. A love of the 23 00:01:37,480 --> 00:01:42,479 Speaker 3: arts is everywhere. Ethics and social justice a priority. When 24 00:01:42,480 --> 00:01:45,720 Speaker 3: you're there, you'll never want to leave, though if you do, 25 00:01:46,040 --> 00:01:50,760 Speaker 3: there's no speed limit for fast cars. The region I'm 26 00:01:50,760 --> 00:01:56,240 Speaker 3: describing is not a place but two people, Massimo Guitour 27 00:01:56,840 --> 00:02:01,960 Speaker 3: and Lara Gilmore, of course, known about this region for years, 28 00:02:02,480 --> 00:02:05,960 Speaker 3: but only since last Thursday, when a table was booked 29 00:02:06,000 --> 00:02:07,920 Speaker 3: in the River Cafe. 30 00:02:07,600 --> 00:02:08,960 Speaker 2: Did I experience them. 31 00:02:09,280 --> 00:02:13,400 Speaker 3: The excitement of Massimo and Laura, creative director and three 32 00:02:13,520 --> 00:02:16,880 Speaker 3: star Michelin four star mission the chef coming to the 33 00:02:16,960 --> 00:02:20,480 Speaker 3: restaurant was huge, and I have to admit that I 34 00:02:20,600 --> 00:02:23,840 Speaker 3: canceled a theater date to pick up the shift so 35 00:02:23,919 --> 00:02:27,680 Speaker 3: to be there for this momentous occasion. The chefs in 36 00:02:27,720 --> 00:02:31,760 Speaker 3: the kitchen stopped on my behalf to organize a competition 37 00:02:31,960 --> 00:02:37,799 Speaker 3: guessing what they would order girld squid tag itatelli with porcini, 38 00:02:38,240 --> 00:02:42,880 Speaker 3: wood rose to turbot and no dessert. A few days later, 39 00:02:43,360 --> 00:02:46,440 Speaker 3: we went to hear Masimo and Lara tell Apack Lecture 40 00:02:46,480 --> 00:02:50,919 Speaker 3: Theater in the Victorian Albert Museum. Their story of starting 41 00:02:51,000 --> 00:02:57,119 Speaker 3: Osteria Francescana and Klaza Luigi, their ambitions, their values, their 42 00:02:57,160 --> 00:03:00,360 Speaker 3: love for hospitality, and their love for each each other. 43 00:03:00,840 --> 00:03:04,840 Speaker 3: It was an astonishing hour. Today we're here for a 44 00:03:04,880 --> 00:03:08,920 Speaker 3: live podcast of Ruthie's Table four to talk with Massimo 45 00:03:09,440 --> 00:03:13,600 Speaker 3: and Laura, co authors of the just published and fantastic 46 00:03:13,680 --> 00:03:18,760 Speaker 3: book Slow Food, Fast Charge. They are heroes to chefs everywhere. 47 00:03:19,160 --> 00:03:22,120 Speaker 3: They are my new friends, and they are the twenty 48 00:03:22,120 --> 00:03:23,520 Speaker 3: first region of Italy. 49 00:03:24,440 --> 00:03:30,800 Speaker 4: Wow, can't can't no. 50 00:03:32,440 --> 00:03:34,359 Speaker 2: I would never say no to you. Of course you can. 51 00:03:34,560 --> 00:03:36,720 Speaker 4: Oh my god, it's amazing. It's amazing. 52 00:03:38,320 --> 00:03:39,840 Speaker 2: It was written from the heart. 53 00:03:39,920 --> 00:03:42,960 Speaker 3: And I think that in the regions of Italy are 54 00:03:43,000 --> 00:03:46,120 Speaker 3: so important. But for me, having lived there, having worked there, 55 00:03:46,200 --> 00:03:49,640 Speaker 3: having a family, I'd say that it's not region to region. 56 00:03:49,880 --> 00:03:54,240 Speaker 3: It's city to city, it's town to town, village to village, 57 00:03:54,400 --> 00:03:58,480 Speaker 3: and in our case, family to family, and even another case, 58 00:03:58,720 --> 00:04:02,360 Speaker 3: sister to sister, brother the brother. And I remember once 59 00:04:03,040 --> 00:04:04,720 Speaker 3: this is I want you to carry on that I 60 00:04:04,840 --> 00:04:07,920 Speaker 3: was in our house in the Valdorca and we were 61 00:04:07,960 --> 00:04:10,400 Speaker 3: going to do a poor ketta. And I went to 62 00:04:10,440 --> 00:04:12,200 Speaker 3: the butcher and he said, how are you going to 63 00:04:12,240 --> 00:04:15,160 Speaker 3: cook it? And I said, you think you're talking to anybody, 64 00:04:15,320 --> 00:04:17,720 Speaker 3: you know, I am a chef. And so I said, oh, 65 00:04:17,720 --> 00:04:20,960 Speaker 3: I'm going to take sea salt and fennel seed and 66 00:04:21,000 --> 00:04:24,240 Speaker 3: I'm going to do to do And he went, oh no, no, no, 67 00:04:24,240 --> 00:04:27,679 Speaker 3: no no, that's what they do in Sienna. Now Sienna 68 00:04:27,800 --> 00:04:30,839 Speaker 3: was forty miles away, you know, And so I think 69 00:04:30,920 --> 00:04:35,240 Speaker 3: that close. Is that pride and that interest in where 70 00:04:35,279 --> 00:04:36,480 Speaker 3: you're from over to here? 71 00:04:36,560 --> 00:04:44,320 Speaker 4: When I'm here, you know, I got like, I'm like, 72 00:04:45,600 --> 00:04:50,320 Speaker 4: I'm not cooking the I'm from moderna. Yeah, we won 73 00:04:50,839 --> 00:04:57,160 Speaker 4: against and we keep winning. So is there a modernes? Almost? 74 00:04:57,560 --> 00:05:02,440 Speaker 4: Not everything hand chop the right piece is very here. 75 00:05:02,600 --> 00:05:07,760 Speaker 4: There you have like some pork, some cuts, some beef, 76 00:05:08,360 --> 00:05:13,560 Speaker 4: bone marrow, very complicated Bolognese. It's just pork. Come on. 77 00:05:13,880 --> 00:05:17,360 Speaker 5: It's so much about identity from one table to the next. 78 00:05:17,560 --> 00:05:19,240 Speaker 6: Even in a town like Modna. 79 00:05:19,320 --> 00:05:23,640 Speaker 5: The Tourtelini are different, The talia tel are different, thinner, thicker, 80 00:05:23,839 --> 00:05:24,840 Speaker 5: cut in a different way. 81 00:05:25,160 --> 00:05:27,800 Speaker 6: The ragou you're filling in the tordelini. 82 00:05:27,880 --> 00:05:31,159 Speaker 5: And as an American coming over to Italy thirty years ago. 83 00:05:31,200 --> 00:05:34,479 Speaker 5: This is my thirtieth anniversary in Moderna. I arrived in 84 00:05:34,520 --> 00:05:37,400 Speaker 5: the fall of nineteen ninety three for Masima's birthday. I 85 00:05:37,480 --> 00:05:41,800 Speaker 5: fell in love with that making everything personal. A meal 86 00:05:42,120 --> 00:05:45,479 Speaker 5: is a personal tribute to your mother, your grandmother, what 87 00:05:45,600 --> 00:05:48,040 Speaker 5: you learned, what was passed on, and then. 88 00:05:48,040 --> 00:05:49,480 Speaker 6: You've mixed it all together. 89 00:05:49,600 --> 00:05:51,880 Speaker 5: I think those traditions are so important to keep alive. 90 00:05:52,480 --> 00:05:55,160 Speaker 5: What you said about the twenty first region, Masthewon and 91 00:05:55,240 --> 00:05:58,880 Speaker 5: I creating this not only a property we invite people into, 92 00:05:58,960 --> 00:06:02,600 Speaker 5: not only the restaurants, but our imagination has been added 93 00:06:02,640 --> 00:06:05,320 Speaker 5: to the landscape, to the ingredients, to the artisans to. 94 00:06:05,279 --> 00:06:06,760 Speaker 6: Create something that is unique. 95 00:06:07,040 --> 00:06:08,680 Speaker 5: And when we have our guests come in, we want 96 00:06:08,720 --> 00:06:10,719 Speaker 5: them to have that feeling that they're in a very 97 00:06:10,760 --> 00:06:13,880 Speaker 5: special place, a moment in time, passing it with us. 98 00:06:14,000 --> 00:06:16,360 Speaker 3: And do you think back though, because you grew up 99 00:06:16,560 --> 00:06:20,279 Speaker 3: in Amelia, Ramona, you grew up in New York. Are 100 00:06:20,279 --> 00:06:24,400 Speaker 3: you constantly referring to both of your backgrounds? 101 00:06:24,440 --> 00:06:30,960 Speaker 4: Of course I grew up in Moderna, and of course 102 00:06:31,000 --> 00:06:33,640 Speaker 4: it's like this to me, I'm acting a very local. 103 00:06:34,000 --> 00:06:39,000 Speaker 4: You know, we built a relationship with our farmer's, fisherman, cheesemaker, 104 00:06:39,240 --> 00:06:43,679 Speaker 4: our artisans, everyone around in the area. But we are 105 00:06:43,720 --> 00:06:47,520 Speaker 4: acting very global, very open mind, you know, as I 106 00:06:47,680 --> 00:06:50,320 Speaker 4: learned since I was in New York and I met 107 00:06:50,400 --> 00:06:53,200 Speaker 4: Lara first time and she introduced me to contemporary art 108 00:06:53,520 --> 00:06:57,479 Speaker 4: and she was saying, I said, no, my art is 109 00:06:57,520 --> 00:07:01,240 Speaker 4: over after the champ and I said, no, you have 110 00:07:01,320 --> 00:07:04,320 Speaker 4: to look much deeper. You have to look do you 111 00:07:04,360 --> 00:07:07,000 Speaker 4: have to understand when it's done this, when it was 112 00:07:07,040 --> 00:07:11,679 Speaker 4: done that, why the artist is And since then everything changed. 113 00:07:12,040 --> 00:07:14,240 Speaker 4: We are acting in a very low but imagine in 114 00:07:14,280 --> 00:07:17,480 Speaker 4: the last tasting menu in auster reference as Kana, we 115 00:07:17,560 --> 00:07:21,960 Speaker 4: have the Tortellini, you know, like I opened the kitchen 116 00:07:22,040 --> 00:07:26,960 Speaker 4: and the creative process for all our sixty five chefs. 117 00:07:26,960 --> 00:07:30,400 Speaker 4: They are working there, sixty five for thirty covers to 118 00:07:30,520 --> 00:07:36,280 Speaker 4: express and rebuild our history of forty years in auster 119 00:07:36,360 --> 00:07:40,200 Speaker 4: reference as Kana, but filtered by a contemporary mind and 120 00:07:40,240 --> 00:07:43,760 Speaker 4: the culture biodiversity of each one of them. And the 121 00:07:43,800 --> 00:07:47,360 Speaker 4: first course that Korean chef came out with the idea 122 00:07:47,840 --> 00:07:51,720 Speaker 4: was the Tortellini are walking on the broth. I was like, wow, 123 00:07:51,880 --> 00:07:55,320 Speaker 4: this is gonna be They're gonna still crucify me. 124 00:07:55,480 --> 00:07:58,400 Speaker 2: Walking moor, you know, walking out, swimming, you know. 125 00:07:58,480 --> 00:08:02,520 Speaker 4: But the tortellini, the tort you know, instead of being tortellini, 126 00:08:02,800 --> 00:08:05,600 Speaker 4: they're like dumpling. They wants to be tortellini. 127 00:08:05,720 --> 00:08:05,920 Speaker 5: You know. 128 00:08:06,760 --> 00:08:11,000 Speaker 4: Imagine, imagine the locals eating dumpling up up there, like 129 00:08:11,360 --> 00:08:14,400 Speaker 4: walking in the middle of the broth, standing there with 130 00:08:14,600 --> 00:08:19,480 Speaker 4: Korean toasted nori, creamy sauce, cured eggs in the middle. 131 00:08:20,200 --> 00:08:24,280 Speaker 4: But what I keep saying to all the locals they come, imagine, 132 00:08:24,760 --> 00:08:30,040 Speaker 4: you know, the Asians, the people they travel, they try 133 00:08:30,240 --> 00:08:35,360 Speaker 4: the dumpling better than any dumpling because the mixture and 134 00:08:35,400 --> 00:08:39,559 Speaker 4: the tortellini is made with the best product of emilie romania, 135 00:08:39,640 --> 00:08:43,880 Speaker 4: like parmigiano but also proshutto but also mortadella, but also 136 00:08:43,920 --> 00:08:47,120 Speaker 4: the balance between veal and pork, but also some bone 137 00:08:47,160 --> 00:08:51,800 Speaker 4: marrow but also some nutmeg. You know, extremely complicated, but 138 00:08:51,960 --> 00:08:55,800 Speaker 4: extremely balance. And you go there and you feel these 139 00:08:56,000 --> 00:08:59,160 Speaker 4: little dumplings that come up like that and they stand 140 00:08:59,240 --> 00:09:01,480 Speaker 4: there in the middle of the broad is going to 141 00:09:01,520 --> 00:09:07,199 Speaker 4: be an incredible message for everyone. Yeah, but the tortelliniar buttery. 142 00:09:07,440 --> 00:09:09,400 Speaker 4: Yeah that sound okay. 143 00:09:09,640 --> 00:09:11,800 Speaker 5: To give it some context, the new menu and Oscar 144 00:09:11,800 --> 00:09:16,240 Speaker 5: of Franciscana, Massimo challenged the whole team to look at 145 00:09:16,280 --> 00:09:19,720 Speaker 5: our most iconic dishes, the ones that are in never 146 00:09:19,760 --> 00:09:22,720 Speaker 5: trust the skinny Italian chef, and each individual on the 147 00:09:22,720 --> 00:09:26,000 Speaker 5: team was given the opportunity to reinterpret them, choosing whatever 148 00:09:26,000 --> 00:09:29,600 Speaker 5: they wanted. Choi, this Korean chef chose to reinterpret the tortellini. 149 00:09:30,040 --> 00:09:32,559 Speaker 5: And so for us, it has been such an amazing 150 00:09:32,679 --> 00:09:36,040 Speaker 5: year because all of a sudden, we're seeing the dishes 151 00:09:36,080 --> 00:09:38,280 Speaker 5: that we know and love, have written about and talked 152 00:09:38,320 --> 00:09:42,640 Speaker 5: about through someone else's eyes. And so it's very interesting 153 00:09:42,720 --> 00:09:45,560 Speaker 5: after all these years twenty eight and Aster of Franciscana, 154 00:09:46,240 --> 00:09:49,400 Speaker 5: that we're still up to being playful and to taking 155 00:09:49,480 --> 00:09:52,559 Speaker 5: risks and to trying to see something from a different. 156 00:09:52,280 --> 00:09:54,400 Speaker 2: Point of view. Well, a different point of view. 157 00:09:54,520 --> 00:09:56,840 Speaker 3: We can also talk about, and we have much to 158 00:09:56,840 --> 00:10:00,480 Speaker 3: talk about, is seasonality. And as you know, in this 159 00:10:00,679 --> 00:10:03,600 Speaker 3: little podcast that we do, we ask chefs to read 160 00:10:03,640 --> 00:10:06,880 Speaker 3: their own recipes. Most everybody else reads a recipe from 161 00:10:06,920 --> 00:10:09,240 Speaker 3: one of our books, but we asked you to choose 162 00:10:09,240 --> 00:10:12,000 Speaker 3: a recipe, and the recipe that you chose to read 163 00:10:12,360 --> 00:10:14,560 Speaker 3: is a recipe for pairs. 164 00:10:15,120 --> 00:10:18,240 Speaker 5: As a North American who moved thirty years ago to Italy. 165 00:10:18,679 --> 00:10:21,480 Speaker 5: Our head chef, Jessica Roosevelt, who wrote the recipes for 166 00:10:21,559 --> 00:10:25,320 Speaker 5: Slow Food Festcars, is another North American. She's from Montreal, 167 00:10:25,880 --> 00:10:28,559 Speaker 5: and she and I definitely had a bonding over this 168 00:10:28,600 --> 00:10:33,200 Speaker 5: project because I kept asking jess who is in Austria, 169 00:10:33,200 --> 00:10:36,719 Speaker 5: Franciscana working in a three star Misison restaurant in her 170 00:10:36,720 --> 00:10:39,120 Speaker 5: free time, if she could come by to Cosmi Luigia 171 00:10:39,440 --> 00:10:42,800 Speaker 5: helped design the kitchen, help me do interviews to find 172 00:10:42,800 --> 00:10:45,440 Speaker 5: a head chef. The more time she spent at Cosmer Luigia, 173 00:10:45,480 --> 00:10:48,160 Speaker 5: I had already planted a vegetable garden and so we 174 00:10:48,240 --> 00:10:50,679 Speaker 5: had some Brussels sprouts coming up, and she wanted to 175 00:10:50,760 --> 00:10:53,160 Speaker 5: learn how to use our wood fired oven, and so 176 00:10:53,360 --> 00:10:56,200 Speaker 5: day by day, as she spent more time there, I 177 00:10:56,280 --> 00:10:58,960 Speaker 5: realized she was never going to find a head chef 178 00:10:59,320 --> 00:11:02,160 Speaker 5: because she wanted of the job herself. And it's been 179 00:11:02,200 --> 00:11:05,840 Speaker 5: an extraordinary collaboration because both of us fell in love 180 00:11:05,880 --> 00:11:09,800 Speaker 5: with moderna. We've tried to look at the ingredients, the 181 00:11:09,840 --> 00:11:14,840 Speaker 5: traditions from a distance from our completely different cultural upbringing 182 00:11:15,360 --> 00:11:18,440 Speaker 5: and sometimes seeing them in a way that the Modernese 183 00:11:18,480 --> 00:11:22,160 Speaker 5: don't see them like cootequino. We serve for breakfast, and 184 00:11:22,200 --> 00:11:24,440 Speaker 5: it is so delicious cooked under the wood burning oven. 185 00:11:24,679 --> 00:11:27,480 Speaker 5: So this comes from our breakfast recipes, but of course 186 00:11:27,480 --> 00:11:29,640 Speaker 5: they can be served any time of the day. We 187 00:11:29,720 --> 00:11:33,520 Speaker 5: cook these pears in an iron cast skillet and finish 188 00:11:33,559 --> 00:11:35,559 Speaker 5: them off in the woodburning oven. If you don't have 189 00:11:35,559 --> 00:11:37,760 Speaker 5: a woodburnning oven, you can also just do it over. 190 00:11:38,240 --> 00:11:41,920 Speaker 6: You can do it, you can. It just might not 191 00:11:41,960 --> 00:11:42,520 Speaker 6: taste the same. 192 00:11:42,600 --> 00:11:45,000 Speaker 4: So it's a good way to sell books right you 193 00:11:45,080 --> 00:11:45,440 Speaker 4: get out. 194 00:11:46,240 --> 00:11:50,160 Speaker 5: This recipe is from the cookbook Slow Food Fastcars. Pears 195 00:11:50,400 --> 00:11:54,840 Speaker 5: serve six three pairs one hundred and twenty grams cane sugar, 196 00:11:55,200 --> 00:11:59,240 Speaker 5: six tablespoons of saba, four sprigs of rosemary, pinch of 197 00:11:59,240 --> 00:12:02,920 Speaker 5: flaky sea salt. Preheat a wood oven to two hundred 198 00:12:02,920 --> 00:12:06,760 Speaker 5: and twenty degrees. Cut each pear into eight wedges, remove 199 00:12:06,800 --> 00:12:09,760 Speaker 5: the cores and seeds. Place them in a twelve inch 200 00:12:09,880 --> 00:12:13,439 Speaker 5: cast iron skillet, cut sides up. Sprinkle the sugar and 201 00:12:13,480 --> 00:12:16,400 Speaker 5: the four tablespoons of saba on top. Add one tablespoon 202 00:12:16,480 --> 00:12:19,400 Speaker 5: of water to prevent the fruit from drying out. Insert 203 00:12:19,400 --> 00:12:23,120 Speaker 5: the rosemary between the pear slices. Cook until golden about 204 00:12:23,160 --> 00:12:26,880 Speaker 5: twelve minutes, take the pears off the oven, drizzle with 205 00:12:26,920 --> 00:12:30,720 Speaker 5: the remaining saba, Sprinkle with salt, and serve warm. 206 00:12:31,040 --> 00:12:34,280 Speaker 3: I always say a recipe is part poetry and part science, 207 00:12:34,360 --> 00:12:37,600 Speaker 3: isn't it? It is poetry and that's beautifully red. Can 208 00:12:37,640 --> 00:12:38,600 Speaker 3: you tell us about saba? 209 00:12:39,240 --> 00:12:42,000 Speaker 4: Yeah, of course, but first I have to talk about breakfast. 210 00:12:42,320 --> 00:12:45,439 Speaker 4: Christ to me, we did this, I. 211 00:12:45,360 --> 00:12:47,240 Speaker 3: Said, can I just tell you that I really did 212 00:12:47,320 --> 00:12:49,199 Speaker 3: think when I heard them at the VNA, that I 213 00:12:49,240 --> 00:12:51,040 Speaker 3: could ask one question and come and join you. 214 00:12:52,040 --> 00:12:54,640 Speaker 4: You know, we did. We did that. You know, we 215 00:12:54,640 --> 00:12:58,720 Speaker 4: were like, we were like we were recording a masterclus. 216 00:12:58,720 --> 00:13:00,560 Speaker 2: I am kind of the boss, I know. 217 00:13:00,480 --> 00:13:03,000 Speaker 4: I know, but now listen, listen to this. We were 218 00:13:03,280 --> 00:13:06,120 Speaker 4: talking about that we were recording master class, me and Taka, 219 00:13:06,160 --> 00:13:08,600 Speaker 4: you know, and Jessica behind the scene. I prepare everything, 220 00:13:09,160 --> 00:13:12,960 Speaker 4: and the director was keep asking questions now because you know, 221 00:13:13,040 --> 00:13:16,600 Speaker 4: I get lost into my ideas. So at one point 222 00:13:16,720 --> 00:13:20,480 Speaker 4: we were playing something with Parmijano, so he said from 223 00:13:20,559 --> 00:13:25,200 Speaker 4: behind the scene, but can you tell us about how 224 00:13:25,240 --> 00:13:30,040 Speaker 4: many grams of Parmigano regiano you're putting in the recipe? 225 00:13:30,280 --> 00:13:33,920 Speaker 4: And I was looking at him, and you didn't understand anything, 226 00:13:34,320 --> 00:13:37,880 Speaker 4: you know, because it's not about how many grams of parmichano, 227 00:13:38,120 --> 00:13:41,320 Speaker 4: it's about your mental palette. And I start talking and 228 00:13:41,400 --> 00:13:45,600 Speaker 4: explaining how to pick the right parmichano for forty minutes 229 00:13:46,040 --> 00:13:48,960 Speaker 4: and they were still recording, and it was like, I 230 00:13:49,160 --> 00:13:50,439 Speaker 4: just ask how many grums. 231 00:13:51,520 --> 00:13:53,320 Speaker 5: I think it was the first time that I heard 232 00:13:53,480 --> 00:13:56,559 Speaker 5: a chef a masterclass say you have to tune your 233 00:13:56,600 --> 00:13:59,240 Speaker 5: mental palette. I mean, it's like your little jimminy cricket there. 234 00:13:59,360 --> 00:14:02,000 Speaker 5: But mass talking about it forever since I first met him. 235 00:14:02,240 --> 00:14:04,480 Speaker 5: I think when we met in Cafe Diinona in nineteen 236 00:14:04,520 --> 00:14:06,679 Speaker 5: ninety three, when we kind of ran into each other 237 00:14:06,720 --> 00:14:10,200 Speaker 5: in this little restaurant, he started talking about the mental palette, 238 00:14:10,160 --> 00:14:12,520 Speaker 5: and I thought, who is this skuydam. 239 00:14:12,600 --> 00:14:15,199 Speaker 4: But it's so easy because it's like, if you get 240 00:14:15,240 --> 00:14:18,720 Speaker 4: a parmigenero regiana, it's not the same permigano from autumn 241 00:14:19,040 --> 00:14:22,280 Speaker 4: or winter or spring, because it's aging a different way, 242 00:14:22,400 --> 00:14:26,040 Speaker 4: because the animals they eat the different food, et cetera, 243 00:14:26,080 --> 00:14:28,960 Speaker 4: et cetera, et cetera. It's completely different. So how can 244 00:14:29,000 --> 00:14:33,080 Speaker 4: you say thirty grams of parmigen regiana just listen to 245 00:14:33,120 --> 00:14:36,920 Speaker 4: your palette? Your palette is telling you how many grams 246 00:14:37,000 --> 00:14:39,920 Speaker 4: of parmigener reigiana you have to put. Okay, back to saba. 247 00:14:40,040 --> 00:14:45,200 Speaker 4: Saba is the must. Actually, since we are in Maria Luigia, 248 00:14:45,520 --> 00:14:48,760 Speaker 4: we make our own mast with our own vineyard of 249 00:14:49,040 --> 00:14:54,680 Speaker 4: trebiano dspana. It's very important, like the white grape full 250 00:14:54,720 --> 00:14:58,720 Speaker 4: of sugar, but also vanilia, but also back taste that 251 00:14:58,880 --> 00:15:03,360 Speaker 4: reminds you of cricots and peaches. We harvest, we go, 252 00:15:03,560 --> 00:15:09,280 Speaker 4: we press very softly to get in fiore the little 253 00:15:09,360 --> 00:15:13,240 Speaker 4: soft press. Let him sit for a while to get 254 00:15:13,600 --> 00:15:18,840 Speaker 4: extremely clean. At this point we boil very very mild, 255 00:15:19,360 --> 00:15:24,240 Speaker 4: like sixty nine seventy degrees and once is reduced in 256 00:15:24,320 --> 00:15:28,480 Speaker 4: the right way. Because it's all about tasting. It depends 257 00:15:28,480 --> 00:15:30,920 Speaker 4: of the year, it depends on the harvest, it depends 258 00:15:31,240 --> 00:15:35,760 Speaker 4: the water, and everything could be between thirty and fifty percent. 259 00:15:36,520 --> 00:15:40,080 Speaker 4: You have the saba, and that's the best thing ever. 260 00:15:40,240 --> 00:15:45,160 Speaker 4: I still remember one Christmas we were stealing the key 261 00:15:45,640 --> 00:15:48,800 Speaker 4: from the pocket of my grandmother because she was the 262 00:15:48,840 --> 00:15:52,200 Speaker 4: only one who had the key to go upstairs and 263 00:15:52,520 --> 00:15:55,800 Speaker 4: open the door where all the vinegar and the saba 264 00:15:56,080 --> 00:16:00,600 Speaker 4: was sinning. On Christmas time, during a very big snow storm. 265 00:16:01,200 --> 00:16:04,560 Speaker 4: We stolen a little bit of saba. We went downstairs. 266 00:16:04,720 --> 00:16:07,120 Speaker 4: We put the snow in the in the in the 267 00:16:07,200 --> 00:16:10,560 Speaker 4: in a in a in a glass, poor the saba, 268 00:16:10,960 --> 00:16:13,479 Speaker 4: mixing and eating slow a saba. 269 00:16:13,880 --> 00:16:16,920 Speaker 3: So this is memory is a delinquent child, right, This 270 00:16:17,120 --> 00:16:20,320 Speaker 3: is this is a new form of rebellion that we 271 00:16:20,360 --> 00:16:23,840 Speaker 3: see is in in an Italian house where this is 272 00:16:23,880 --> 00:16:26,920 Speaker 3: what two naughty children get up to. You know, they 273 00:16:27,040 --> 00:16:29,920 Speaker 3: take the saba, they take the snow and they enjoy it. 274 00:16:29,960 --> 00:16:31,920 Speaker 3: Did your grandmother find out that you had done it? 275 00:16:32,440 --> 00:16:32,680 Speaker 4: Yes? 276 00:16:34,800 --> 00:16:36,800 Speaker 3: And so I think that brings up a kind of 277 00:16:36,960 --> 00:16:41,600 Speaker 3: cultural idea of what food is about, growing up taking 278 00:16:41,640 --> 00:16:43,880 Speaker 3: the saba, of having your grandmother's cooking. 279 00:16:44,120 --> 00:16:46,640 Speaker 2: Did you grow up with an American version of that? 280 00:16:47,120 --> 00:16:49,720 Speaker 5: So I did not grow up with a grandmother doing 281 00:16:49,800 --> 00:16:52,960 Speaker 5: much cooking. But in the early years my parents met 282 00:16:53,000 --> 00:16:55,840 Speaker 5: in Washington, d c. My dad was an editor for 283 00:16:56,160 --> 00:17:00,960 Speaker 5: a newspaper and got invited to a lot of embassy dinners. 284 00:17:01,040 --> 00:17:04,080 Speaker 5: And my mother was a very curious cook. Not only 285 00:17:04,200 --> 00:17:07,399 Speaker 5: was she number one fan of Julia Child, but she 286 00:17:07,440 --> 00:17:10,760 Speaker 5: would always sneak behind the kitchen of the embassy dinners, 287 00:17:11,119 --> 00:17:14,600 Speaker 5: whether it was the Chinese embassy, Japanese embassy. 288 00:17:14,200 --> 00:17:16,320 Speaker 6: Indian embassy, and she'd get the recipe. 289 00:17:16,920 --> 00:17:20,639 Speaker 5: So later she became a host many different dinner parties 290 00:17:20,640 --> 00:17:23,320 Speaker 5: at home. That's when I began my culinary career in 291 00:17:23,359 --> 00:17:26,000 Speaker 5: the kitchen, serving as a ten year old, making sure 292 00:17:26,040 --> 00:17:29,119 Speaker 5: the rice pealof didn't burn, cleaning the dishes. But she 293 00:17:29,240 --> 00:17:31,639 Speaker 5: was always an adventurous cook, and so I think that 294 00:17:31,720 --> 00:17:34,479 Speaker 5: my sister and I really got this sense of food 295 00:17:35,160 --> 00:17:36,320 Speaker 5: is a way that you can travel. 296 00:17:36,600 --> 00:17:38,200 Speaker 6: You don't have to get on an airplane. 297 00:17:38,240 --> 00:17:41,479 Speaker 5: You can start cooking, you can start smelling how different 298 00:17:41,480 --> 00:17:45,119 Speaker 5: spices fill up a kitchen, and in your imagination, you 299 00:17:45,119 --> 00:17:47,560 Speaker 5: can go anywhere through food. And so she gave us 300 00:17:47,600 --> 00:17:50,560 Speaker 5: that curiosity. She also taught me that my first job, 301 00:17:50,560 --> 00:17:52,159 Speaker 5: I should work as a waitress, and I worked in 302 00:17:52,200 --> 00:17:54,360 Speaker 5: a friendly is This ice Cream diner when I rand 303 00:17:54,560 --> 00:17:57,919 Speaker 5: was sixteen years old, and ever since then, it was 304 00:17:58,000 --> 00:17:59,080 Speaker 5: just she just set. 305 00:17:58,920 --> 00:18:03,320 Speaker 4: Me up to meet my and you actually missus Gilmore. 306 00:18:03,440 --> 00:18:05,720 Speaker 4: She's amazing. She's an amazing and. 307 00:18:05,840 --> 00:18:08,360 Speaker 3: Was your grandmother or your mother or both of them 308 00:18:08,520 --> 00:18:09,159 Speaker 3: great cooks? 309 00:18:09,240 --> 00:18:15,600 Speaker 4: Who was My grandmother was really bad cook because she 310 00:18:15,640 --> 00:18:18,199 Speaker 4: had to cook for the old family. My mom. She 311 00:18:18,359 --> 00:18:21,400 Speaker 4: was an amazing cook because she loved to cook. That's 312 00:18:21,440 --> 00:18:24,840 Speaker 4: a very important difference, because cooking is an act of love. 313 00:18:25,119 --> 00:18:28,400 Speaker 4: As I always right to remind all the young chefs 314 00:18:28,960 --> 00:18:32,359 Speaker 4: that I met, it's all about love. It's all about 315 00:18:32,520 --> 00:18:35,080 Speaker 4: what you serve, you know, I keep saying to everyone 316 00:18:35,119 --> 00:18:38,119 Speaker 4: in Australia, in Marie Louise and Franciscan and got to 317 00:18:38,200 --> 00:18:42,880 Speaker 4: where the you know, serving good food is one thing, 318 00:18:43,320 --> 00:18:48,000 Speaker 4: Serving emotion is another thing. It's gonna stay with you forever, 319 00:18:48,880 --> 00:18:53,639 Speaker 4: and that's a very important part. But the breakfast was 320 00:18:53,680 --> 00:18:57,800 Speaker 4: inspired by my grandmother, by her choice. She was cooking 321 00:18:58,160 --> 00:19:02,040 Speaker 4: one day here with lots of love. Was Christmas Day. 322 00:19:02,720 --> 00:19:07,760 Speaker 4: She was waking up very early, woodburn oven, cooking everything. 323 00:19:08,000 --> 00:19:11,879 Speaker 4: We are preparing and serving the breakfast for everyone for 324 00:19:11,920 --> 00:19:14,880 Speaker 4: the old family. Same we are serving now at Maria 325 00:19:14,920 --> 00:19:20,280 Speaker 4: Luisa's breakfast fried though with mortadella, some frite tatine in 326 00:19:20,359 --> 00:19:25,240 Speaker 4: the woodburn oven, with a very slow cooking onion, finished 327 00:19:25,240 --> 00:19:29,680 Speaker 4: with some balsamic vinegar on top, some cotecino under the ashes, 328 00:19:29,840 --> 00:19:35,679 Speaker 4: with zabai on top, erbasone or other different kishe you 329 00:19:35,760 --> 00:19:39,959 Speaker 4: know whatever, you know, all these kind of savory and sweet, 330 00:19:40,119 --> 00:19:43,840 Speaker 4: because Emilia cuisine has always been about savory and sweetness 331 00:19:45,000 --> 00:19:47,400 Speaker 4: and this is what was like this, and we challenge 332 00:19:47,520 --> 00:19:52,119 Speaker 4: zz to repeat this kind of breakfast every day because, 333 00:19:52,160 --> 00:19:55,800 Speaker 4: as we said in Maria Luisa, we want an experience 334 00:19:55,840 --> 00:19:58,280 Speaker 4: that is different from any other hotel in the world. 335 00:19:58,720 --> 00:20:02,400 Speaker 4: We want the kitchen always open with parmigiano and lambrusco 336 00:20:02,520 --> 00:20:04,680 Speaker 4: on top of the counter, so you can go there 337 00:20:04,920 --> 00:20:06,960 Speaker 4: and eat parmigana and musca and you understand you are 338 00:20:07,000 --> 00:20:10,119 Speaker 4: in Moderna, but also breakfast has to be an experience 339 00:20:10,240 --> 00:20:14,160 Speaker 4: like we want Christmas every day in Moderna for our guests, 340 00:20:14,400 --> 00:20:17,320 Speaker 4: and our guests enjoy so much they stay. They spend 341 00:20:17,640 --> 00:20:20,960 Speaker 4: a couple of hours there having a cappuccino and then 342 00:20:21,240 --> 00:20:25,439 Speaker 4: batsona and another cappuccino and some cotechino and uh and 343 00:20:25,560 --> 00:20:28,080 Speaker 4: s brizilona, you know this kind of stuff. 344 00:20:32,400 --> 00:20:35,399 Speaker 7: The River Cafe is excited to announce the return of 345 00:20:35,440 --> 00:20:40,320 Speaker 7: our Italian Christmas gift boxes, our alternative to the traditional hamper. 346 00:20:40,760 --> 00:20:45,040 Speaker 7: We bring you all of our favorites from the River Cafe, kitchen, 347 00:20:45,400 --> 00:20:49,800 Speaker 7: vineyards and the designers from all over Italy. They're available 348 00:20:49,840 --> 00:20:53,320 Speaker 7: to pre order now on shop the River Cafe dot 349 00:20:53,359 --> 00:20:57,000 Speaker 7: co dot UK. 350 00:21:02,440 --> 00:21:03,680 Speaker 2: Did you grow up with breakfast? 351 00:21:04,280 --> 00:21:11,120 Speaker 5: So I grew up with typical pancakes, bacon, eggs. However, 352 00:21:11,680 --> 00:21:14,520 Speaker 5: when I go back my mother's in Colorado now, when 353 00:21:14,560 --> 00:21:17,960 Speaker 5: I go to visit her at Christmas time, the one 354 00:21:18,000 --> 00:21:20,480 Speaker 5: meal that I look forward to the most is we 355 00:21:20,520 --> 00:21:24,399 Speaker 5: recreate this Sunday brunch kind of like your breakfast that 356 00:21:24,440 --> 00:21:28,440 Speaker 5: you had at Christmas time, and we'll make creps and 357 00:21:28,680 --> 00:21:32,800 Speaker 5: salmon and eggs, and so there's that sort of celebration 358 00:21:32,880 --> 00:21:35,000 Speaker 5: in that breakfast. I didn't grow up with an everyday 359 00:21:35,000 --> 00:21:38,160 Speaker 5: breakfast like that, but Sundays were always a special moment. 360 00:21:38,240 --> 00:21:40,680 Speaker 5: My dad, who worked a lot, was the pancake maker. 361 00:21:40,800 --> 00:21:44,240 Speaker 5: So I have this very fond nostalgic feeling every time 362 00:21:44,280 --> 00:21:46,360 Speaker 5: I eat a pancake because he was the. 363 00:21:46,280 --> 00:21:47,320 Speaker 6: One who did the flipping. 364 00:21:47,840 --> 00:21:50,800 Speaker 3: So there you are, your father, and the memories did 365 00:21:50,840 --> 00:21:52,000 Speaker 3: he cook other than. 366 00:21:52,080 --> 00:22:01,000 Speaker 4: Just I'll tell this story about it, Doug, tell the story. 367 00:22:00,760 --> 00:22:01,359 Speaker 2: About the. 368 00:22:02,960 --> 00:22:04,400 Speaker 6: No you tell them. 369 00:22:04,720 --> 00:22:07,399 Speaker 4: One of the things you know. One of the things 370 00:22:07,400 --> 00:22:10,560 Speaker 4: that you know in moderna you eat is bollito missa. 371 00:22:11,040 --> 00:22:15,040 Speaker 4: Of course, blitto misto, and the things that I love 372 00:22:15,119 --> 00:22:18,399 Speaker 4: the most in Bolitto misto is a real tongue, you know, 373 00:22:18,600 --> 00:22:19,040 Speaker 4: and these. 374 00:22:18,880 --> 00:22:21,080 Speaker 6: Are things that Americans do not grow up well. 375 00:22:22,800 --> 00:22:27,840 Speaker 4: And mister Gilmore, no, never, never, you know. So my 376 00:22:27,880 --> 00:22:31,040 Speaker 4: sister's wedding I cooked for my sister wedding, the only 377 00:22:31,040 --> 00:22:33,400 Speaker 4: wedding I cooked for. At the end of the meal, 378 00:22:33,880 --> 00:22:38,040 Speaker 4: I was serving like everything like tortellini, lasagne, crunchy part 379 00:22:38,200 --> 00:22:40,760 Speaker 4: or whatever, A little bit of avant garde, a little 380 00:22:40,760 --> 00:22:45,280 Speaker 4: bit classic, but bolitto misto. I picked the tongue and 381 00:22:45,400 --> 00:22:48,680 Speaker 4: testina and I was served with all these different sauces. 382 00:22:49,320 --> 00:22:51,159 Speaker 4: And at the end of the meal, I went to 383 00:22:51,480 --> 00:22:55,679 Speaker 4: the table of mister and missus Gilmore and I was asking, so, 384 00:22:55,760 --> 00:22:58,960 Speaker 4: mister Gilmore, did you like the the you know, the 385 00:22:58,960 --> 00:23:03,479 Speaker 4: bolitto misto massimo. I love it. I love that. And 386 00:23:03,520 --> 00:23:06,639 Speaker 4: I said, wow, I'm very happy. You know what mean 387 00:23:06,840 --> 00:23:11,800 Speaker 4: was that? I said, uh, veal tongue. You look at me, 388 00:23:12,920 --> 00:23:15,359 Speaker 4: you look at me with the face. What did the answer? 389 00:23:15,800 --> 00:23:17,920 Speaker 4: You know, make sure you don't invite me. And you 390 00:23:18,480 --> 00:23:20,439 Speaker 4: more more when you when you cook that kind. 391 00:23:20,320 --> 00:23:23,240 Speaker 6: Of stuff, you know, never invite me again. 392 00:23:25,080 --> 00:23:28,480 Speaker 4: That's why I keep saying to everyone, listen to your palette, 393 00:23:28,520 --> 00:23:31,320 Speaker 4: because your palette is telling you the things and give 394 00:23:31,400 --> 00:23:35,040 Speaker 4: a chance. It's very important to try to try and 395 00:23:35,320 --> 00:23:36,879 Speaker 4: understand that how do you. 396 00:23:36,840 --> 00:23:39,159 Speaker 3: Feel when you go to other regions of Italy if 397 00:23:39,160 --> 00:23:41,840 Speaker 3: you go to Pulia, if you go to Tuscany, if 398 00:23:41,880 --> 00:23:44,000 Speaker 3: you go to Naples, how do you feel about the 399 00:23:44,160 --> 00:23:46,160 Speaker 3: other regional food of your country. 400 00:23:46,720 --> 00:23:49,560 Speaker 5: For me, it's an amazing discover and I love to 401 00:23:50,640 --> 00:23:53,960 Speaker 5: I get really curious how they treat the same vegetable. 402 00:23:54,359 --> 00:23:57,520 Speaker 5: Do their peppers completely differently, their potatoes completely differently? 403 00:23:57,760 --> 00:23:58,919 Speaker 6: They use different herbs and. 404 00:23:58,960 --> 00:24:01,439 Speaker 5: Spices, and we love to bring a lot of that 405 00:24:01,520 --> 00:24:04,440 Speaker 5: also into the kitchen of Cousin Luigion, we make a traponese, 406 00:24:04,480 --> 00:24:08,639 Speaker 5: which is a sacily kind of pesto and completely different 407 00:24:08,680 --> 00:24:12,280 Speaker 5: from the Genova pasto. And that makes you understand also 408 00:24:12,280 --> 00:24:14,840 Speaker 5: that a pesto is an idea. It's not a recipe. 409 00:24:14,920 --> 00:24:16,960 Speaker 5: It's a way of putting together whatever you have that 410 00:24:17,240 --> 00:24:19,639 Speaker 5: could be your mint and your almonds, or you know, 411 00:24:19,680 --> 00:24:22,719 Speaker 5: your basil. So I learned so much by going to 412 00:24:22,760 --> 00:24:25,600 Speaker 5: other regions. And I've been in Italy for thirty years 413 00:24:25,640 --> 00:24:26,800 Speaker 5: and I still feel like. 414 00:24:27,040 --> 00:24:28,280 Speaker 6: I get in my car and drive. 415 00:24:28,440 --> 00:24:31,040 Speaker 2: I have so much to discover. Did you travel when 416 00:24:31,080 --> 00:24:32,840 Speaker 2: you were a child, did your parents take you to. 417 00:24:33,320 --> 00:24:37,080 Speaker 4: Yeah, all over, all over from my point of view, 418 00:24:37,320 --> 00:24:40,320 Speaker 4: like look at Italy and the regions. I got three 419 00:24:40,359 --> 00:24:45,439 Speaker 4: regions that are extremely important for me. Sicily, it's very 420 00:24:45,560 --> 00:24:49,399 Speaker 4: very south almost Africa, you know, like in the middle 421 00:24:49,440 --> 00:24:56,800 Speaker 4: of Mediterrano, with incredible, incredible tasty things like the capers 422 00:24:56,840 --> 00:25:02,360 Speaker 4: from Pantelleria. They're lightly sold by the wind Costierra Marfitana 423 00:25:02,880 --> 00:25:07,480 Speaker 4: sun and wind with you know, these lemons, these all 424 00:25:07,520 --> 00:25:12,560 Speaker 4: these flavors from Costilla and Pimonte, completely different one from 425 00:25:12,640 --> 00:25:16,400 Speaker 4: the other. And I got so many inspirations, so many 426 00:25:16,520 --> 00:25:19,800 Speaker 4: ingredients that I use in a million cuisine and introduce 427 00:25:19,840 --> 00:25:24,000 Speaker 4: in a million cuisine because they are so tasty and important. 428 00:25:24,760 --> 00:25:30,199 Speaker 4: Urtiness like nuts, you know, hazel as nuts, or like 429 00:25:30,280 --> 00:25:35,240 Speaker 4: the almond from Notto. They are both incredible. Like imagine, oops, 430 00:25:35,240 --> 00:25:38,840 Speaker 4: I dropped the lemontade. It's all about those ingredients. 431 00:25:38,520 --> 00:25:41,440 Speaker 2: You know about Oops, I dropped the lemon tar. Yeah. 432 00:25:41,520 --> 00:25:44,040 Speaker 3: We do a really bush raw version of this, which 433 00:25:44,080 --> 00:25:47,160 Speaker 3: is that we make a lemon custard and then we 434 00:25:47,280 --> 00:25:48,879 Speaker 3: put it in the pastry, and then we put it 435 00:25:48,920 --> 00:25:52,080 Speaker 3: in the wood oven, and then we read about no, no, no, 436 00:25:52,119 --> 00:25:54,520 Speaker 3: this is you know, this is really bush raw, and 437 00:25:54,600 --> 00:25:56,520 Speaker 3: so what we want to know is, oops, I dropped the. 438 00:25:56,560 --> 00:25:58,960 Speaker 4: Lemon ta Oops, I dropped the lemontarde. There is a 439 00:25:59,040 --> 00:26:03,399 Speaker 4: line of flavor that you can pick and mix with 440 00:26:03,440 --> 00:26:06,760 Speaker 4: the lemon, the smashed lemon tarde. They're like the range 441 00:26:06,800 --> 00:26:09,680 Speaker 4: of flavor of south of Italy. You have the oregano 442 00:26:09,760 --> 00:26:14,399 Speaker 4: from Pulia, the spicy pepper from Basilicata, the almond from Notto, 443 00:26:14,800 --> 00:26:19,520 Speaker 4: capers from Pantelleria, sweet and salty, the bergamods from Calabria, 444 00:26:19,920 --> 00:26:23,600 Speaker 4: the lemon from Sorrento. All these flavors are the range 445 00:26:23,600 --> 00:26:26,920 Speaker 4: of flavor of south of Italy. So to me, when 446 00:26:27,119 --> 00:26:31,680 Speaker 4: it was so natural when I saw Taka smashing the lemontage, 447 00:26:31,720 --> 00:26:32,360 Speaker 4: can you tell. 448 00:26:32,200 --> 00:26:33,400 Speaker 2: The story what happened. 449 00:26:35,280 --> 00:26:39,639 Speaker 4: It's a good story, tell all right. So it was 450 00:26:41,080 --> 00:26:45,400 Speaker 4: a lunch, last service. Two seats. You know, we were 451 00:26:45,520 --> 00:26:48,880 Speaker 4: like ready to serve these two gastas. One of them 452 00:26:49,080 --> 00:26:51,400 Speaker 4: was a journalist in the middle of the room. At 453 00:26:51,440 --> 00:26:55,639 Speaker 4: one point, the old kitchen was already there, like cleaning. 454 00:26:56,240 --> 00:27:00,880 Speaker 4: The radio was not you know, pushing, but music was there, 455 00:27:01,840 --> 00:27:05,280 Speaker 4: and Taka was ready. Taka is my Japanese. You know, 456 00:27:05,880 --> 00:27:10,560 Speaker 4: the Japanese are incredible, but they don't manage their rational Okay, 457 00:27:10,920 --> 00:27:15,240 Speaker 4: they imagined their everyday life, but not their rational. So 458 00:27:15,920 --> 00:27:19,320 Speaker 4: he was there to serve the two lemon tard that 459 00:27:19,520 --> 00:27:22,840 Speaker 4: they already break the border between sweet and savory. I 460 00:27:22,960 --> 00:27:26,000 Speaker 4: was in the kitchen, look at the guys and the cleaning, 461 00:27:26,480 --> 00:27:32,919 Speaker 4: and everyone froze. You know, it was like WHOA. I 462 00:27:33,040 --> 00:27:36,240 Speaker 4: turned left and I saw Taka like this there was 463 00:27:36,359 --> 00:27:40,320 Speaker 4: completely frozen with one end with the other tart in 464 00:27:40,359 --> 00:27:44,399 Speaker 4: his hand. He had some kitchen tools in the left, 465 00:27:44,560 --> 00:27:47,040 Speaker 4: you know, And I lookt at the bottom on the 466 00:27:47,080 --> 00:27:50,240 Speaker 4: counter and one of the two lemon tards was smashed 467 00:27:50,280 --> 00:27:54,439 Speaker 4: in the plate and it couldn't it couldn't move, you know, 468 00:27:54,600 --> 00:27:58,000 Speaker 4: And everyone was looking at Taka because Taka is Taka. 469 00:27:58,040 --> 00:28:00,760 Speaker 4: It never made a mistake. Is a Japanese you know, 470 00:28:01,560 --> 00:28:04,560 Speaker 4: it cannot make mistake and it's not allowed to make mistakes. 471 00:28:05,160 --> 00:28:07,680 Speaker 4: And you know he made one. It made a mistake, 472 00:28:08,359 --> 00:28:15,160 Speaker 4: and you know, I was like, Taca, you are a genius. 473 00:28:16,240 --> 00:28:23,000 Speaker 4: You found the perfect way to express the imperfection, because 474 00:28:23,240 --> 00:28:26,600 Speaker 4: you know, south of Italy, it's all about South of Italy. 475 00:28:26,680 --> 00:28:29,760 Speaker 4: South of Italy is the most imperfect place in the world, 476 00:28:30,200 --> 00:28:32,919 Speaker 4: you know. But depends on what kind of ice you 477 00:28:33,000 --> 00:28:36,439 Speaker 4: use to look at South of Italy. And everyone in 478 00:28:36,480 --> 00:28:38,320 Speaker 4: the kitchen was looking at me and they said, what 479 00:28:38,440 --> 00:28:41,280 Speaker 4: did he smoke? You know, you know, I was like 480 00:28:41,480 --> 00:28:44,200 Speaker 4: when I went crazy because I had to solve the problem, 481 00:28:44,240 --> 00:28:49,360 Speaker 4: because we had to serve the two tart. I said, okay, okay, okay, guys, 482 00:28:49,680 --> 00:28:52,640 Speaker 4: let's do exactly the same thing. Taca smashed the tart 483 00:28:53,000 --> 00:28:56,160 Speaker 4: exactly in the same way you smashed the first one. 484 00:28:56,920 --> 00:29:00,600 Speaker 4: I couldnot why because I don't know the idea. So 485 00:29:00,960 --> 00:29:05,000 Speaker 4: take the tart and smash it exactly as that. So 486 00:29:05,600 --> 00:29:09,240 Speaker 4: what we have done, you know, like we we rebuilt 487 00:29:09,680 --> 00:29:12,800 Speaker 4: the second tart exactly the first one because the flavor 488 00:29:12,960 --> 00:29:16,000 Speaker 4: they were there was the static part that was completely 489 00:29:16,560 --> 00:29:20,720 Speaker 4: fucked up. And so at that point we finished with 490 00:29:20,760 --> 00:29:23,440 Speaker 4: the with the little ice cream there being an ice 491 00:29:23,480 --> 00:29:26,360 Speaker 4: cream you know, on the side, and we saved and 492 00:29:26,400 --> 00:29:30,040 Speaker 4: we said, okay, time to go with the service. And 493 00:29:30,120 --> 00:29:32,960 Speaker 4: the service was there, and no one wants to go 494 00:29:33,040 --> 00:29:36,400 Speaker 4: out with that broken le mortage. No one, no one. 495 00:29:37,080 --> 00:29:40,400 Speaker 4: So I said, okay, I'm going by myself, and and 496 00:29:40,680 --> 00:29:43,760 Speaker 4: you know, I said, okay, you too, come get the 497 00:29:43,800 --> 00:29:50,880 Speaker 4: two tart and I'm coming and explain. So I went out. 498 00:29:51,200 --> 00:29:56,160 Speaker 4: The old room was full, the two server they were there, 499 00:29:57,560 --> 00:30:00,840 Speaker 4: and you know, I said, you know, to good, I 500 00:30:00,880 --> 00:30:05,640 Speaker 4: have to really get be aggressive, you know, And they 501 00:30:05,720 --> 00:30:09,600 Speaker 4: serve the two tart to these two journalists and I start, 502 00:30:10,160 --> 00:30:13,080 Speaker 4: you know, with a lot of emphasis. You know, what 503 00:30:13,280 --> 00:30:20,520 Speaker 4: is Italy Italy? Italy is about the imagine the other tables. 504 00:30:21,320 --> 00:30:25,840 Speaker 4: Italy is about poetry. And what is Thoseteria Francis Kanda 505 00:30:25,880 --> 00:30:29,520 Speaker 4: The Secret of Austeria Frances Kanda, The Secret of Austeriferences Kanda. 506 00:30:29,840 --> 00:30:33,960 Speaker 4: It's about keep always the door open for the unexpected. 507 00:30:34,760 --> 00:30:39,719 Speaker 4: It's about walking to the unexpected and create something unique. 508 00:30:40,440 --> 00:30:45,760 Speaker 4: But always drive driven by poetry, because poetry can make 509 00:30:45,920 --> 00:30:49,400 Speaker 4: visible the invisible. And you know, imagine these two people. 510 00:30:49,400 --> 00:30:51,960 Speaker 4: They were looking at me talking like this and all 511 00:30:52,000 --> 00:30:54,680 Speaker 4: the other they were like. But I was very focused 512 00:30:54,680 --> 00:30:57,680 Speaker 4: on the tart and not thinking about it nothing else. 513 00:30:58,600 --> 00:31:03,640 Speaker 4: So I said, and this is the lemon Arde and 514 00:31:05,640 --> 00:31:09,840 Speaker 4: these two beautiful tart are built in a perfect way, 515 00:31:10,480 --> 00:31:13,840 Speaker 4: but in the imperfect. So what we are doing, we 516 00:31:13,920 --> 00:31:18,560 Speaker 4: are serving and rebuilding in a perfect way the imperfection. 517 00:31:19,200 --> 00:31:22,840 Speaker 4: Because it's the expression of South of Italy, because South 518 00:31:22,840 --> 00:31:25,960 Speaker 4: of Italy is like, yeah, you're late for Capri, but 519 00:31:26,120 --> 00:31:30,000 Speaker 4: when you're in Capri you swim in the Grotta Zura 520 00:31:30,080 --> 00:31:32,800 Speaker 4: and is the most amazing place in the world. So 521 00:31:32,840 --> 00:31:36,719 Speaker 4: the point is what kind of eyes you look at 522 00:31:36,880 --> 00:31:40,080 Speaker 4: things you have? You have poetry or you don't have poetry. 523 00:31:40,320 --> 00:31:43,920 Speaker 4: If you have poetry, you imagine an amazing lemon t Ard. 524 00:31:44,000 --> 00:31:46,040 Speaker 4: If you don't have poetry, is a broken lemont Ard 525 00:31:46,680 --> 00:31:49,840 Speaker 4: for an Italian restaurant like this in a tree mish 526 00:31:49,920 --> 00:31:54,640 Speaker 4: Land Star. What is about poetry serving a broken lemont Ard? 527 00:31:54,640 --> 00:31:55,120 Speaker 2: They buy that. 528 00:31:56,840 --> 00:32:02,800 Speaker 4: Silence, silence, no one. No one was saying one word 529 00:32:02,960 --> 00:32:07,320 Speaker 4: in the room. And at that point one of the 530 00:32:07,400 --> 00:32:13,440 Speaker 4: two start clapping Bravo, Bravo, bravo, and the room start clapping. 531 00:32:13,760 --> 00:32:16,680 Speaker 4: From that moment, that was the oops, I dropped a 532 00:32:16,720 --> 00:32:17,360 Speaker 4: la montage. 533 00:32:17,800 --> 00:32:20,080 Speaker 2: I think that round of the cloth. 534 00:32:30,400 --> 00:32:32,760 Speaker 3: You know, you talked about Julia Child and your mother, 535 00:32:33,200 --> 00:32:36,280 Speaker 3: and I always say that in England, everybody read Elizabeth David, 536 00:32:36,320 --> 00:32:38,520 Speaker 3: which was take a tomato and throw it in the 537 00:32:38,560 --> 00:32:40,960 Speaker 3: pan and make sure it's ripe, and make sure that 538 00:32:41,040 --> 00:32:44,240 Speaker 3: the basil is strong. Whereas Julia Child said, take a 539 00:32:44,440 --> 00:32:48,000 Speaker 3: tomato of a diameter of three inches and make sure 540 00:32:48,040 --> 00:32:50,920 Speaker 3: the basil leaf is four leaves. And but there was 541 00:32:50,960 --> 00:32:54,560 Speaker 3: a precision about Julia Child. I think that taught you. 542 00:32:54,960 --> 00:32:57,120 Speaker 3: If you followed her recipes, you didn't make a mistake, 543 00:32:57,560 --> 00:33:00,400 Speaker 3: and that gave you the confidence then to make a 544 00:33:00,440 --> 00:33:02,000 Speaker 3: mistake because. 545 00:33:01,680 --> 00:33:04,880 Speaker 2: You had the grounding. It's like being able to write poetry. 546 00:33:05,400 --> 00:33:08,040 Speaker 3: You know, if you know automati pier first and then 547 00:33:08,040 --> 00:33:10,600 Speaker 3: you can break away. And I think that you know 548 00:33:10,680 --> 00:33:15,840 Speaker 3: that story comes from a history of rigor and discipline 549 00:33:16,000 --> 00:33:19,080 Speaker 3: ability then to drop something and put it on a plate. 550 00:33:19,280 --> 00:33:22,000 Speaker 5: Exactly when you can't start breaking hors, you have to 551 00:33:22,040 --> 00:33:26,960 Speaker 5: start making them. As Massimo often says, know everything and 552 00:33:27,000 --> 00:33:30,120 Speaker 5: then forget everything, and that's the moment that creativity can happen. 553 00:33:30,160 --> 00:33:32,280 Speaker 5: But you got to know everything first, You have to study. 554 00:33:32,400 --> 00:33:35,920 Speaker 5: You can't improvise in the kitchen. But great chefs can 555 00:33:35,920 --> 00:33:38,840 Speaker 5: take realization and bring it to another level. You know. 556 00:33:39,040 --> 00:33:43,040 Speaker 4: One of the secret of our success after six seven 557 00:33:43,120 --> 00:33:47,040 Speaker 4: years of struggling was to show the locals we can 558 00:33:47,080 --> 00:33:50,040 Speaker 4: cook better than their grandmothers. So one of the key 559 00:33:50,080 --> 00:33:54,200 Speaker 4: point was like making taya ragu. But Picasso was alys 560 00:33:54,200 --> 00:33:57,200 Speaker 4: saying that Pikauso was saying, I was thirteen and I 561 00:33:57,280 --> 00:34:00,240 Speaker 4: was drawing as a Raphaello, so it learned how to 562 00:34:00,360 --> 00:34:03,320 Speaker 4: draw as Rafaelo and it took the old life to 563 00:34:03,400 --> 00:34:06,000 Speaker 4: pain like a kid. That's the point, you know. 564 00:34:06,560 --> 00:34:08,799 Speaker 5: And in a way it brings us full circle to 565 00:34:09,480 --> 00:34:12,399 Speaker 5: the slow food, fast cars and the recipes, because this 566 00:34:12,480 --> 00:34:18,600 Speaker 5: book is not the three star Mischlin provocateur chef trying 567 00:34:18,640 --> 00:34:20,680 Speaker 5: to change the way you see the world, but saying 568 00:34:21,040 --> 00:34:23,160 Speaker 5: I have all this experience and I want to share 569 00:34:23,440 --> 00:34:24,799 Speaker 5: the recipes that are close to me. 570 00:34:24,920 --> 00:34:27,000 Speaker 6: I want to share the breakfast that I had growing up. 571 00:34:27,320 --> 00:34:29,600 Speaker 5: What I share, what we share with our guests coming 572 00:34:29,640 --> 00:34:33,640 Speaker 5: to Cosmo Luigia, taking something seasonal, simple like pairs and 573 00:34:33,680 --> 00:34:37,000 Speaker 5: making it delicious and having this other layer of flavor. 574 00:34:37,040 --> 00:34:38,440 Speaker 6: You could serve it for breakfast, for. 575 00:34:38,480 --> 00:34:41,480 Speaker 5: Lunch, for tea, and that kind of inviting people in 576 00:34:41,520 --> 00:34:43,720 Speaker 5: to participate and be part of our world. 577 00:34:44,120 --> 00:34:47,480 Speaker 3: When I was describing the twenty first region of Italy, 578 00:34:47,640 --> 00:34:51,279 Speaker 3: I also describe values and the ethics, the way that 579 00:34:51,320 --> 00:34:54,080 Speaker 3: you give back to the people who are there who 580 00:34:54,120 --> 00:34:57,000 Speaker 3: may not be able to partake of the kind of 581 00:34:57,040 --> 00:34:59,719 Speaker 3: restaurants that I do, that you do, and I think 582 00:34:59,760 --> 00:35:02,880 Speaker 3: it's very moving story about how what you see the 583 00:35:02,880 --> 00:35:05,960 Speaker 3: place that we're in right now, and how that relates 584 00:35:06,040 --> 00:35:09,160 Speaker 3: to what you see in your values of being an 585 00:35:09,160 --> 00:35:11,279 Speaker 3: owner and a chef and a creative director of a 586 00:35:11,400 --> 00:35:15,800 Speaker 3: very beautiful restaurant. How does the Refertorio sell into this story. 587 00:35:15,880 --> 00:35:19,359 Speaker 5: Today we're in this beautiful space called Refertorio Felix and 588 00:35:19,800 --> 00:35:22,480 Speaker 5: it's located in Earl's Court. It's a project that we 589 00:35:22,760 --> 00:35:27,480 Speaker 5: opened in twenty seventeen, but everything began many years before that. 590 00:35:27,920 --> 00:35:30,160 Speaker 5: I'd like to think that it began when we got 591 00:35:30,160 --> 00:35:33,799 Speaker 5: our third Michelin Star. We've been working so hard for 592 00:35:33,840 --> 00:35:37,239 Speaker 5: almost seventeen years to finally get that third Michelin Star. 593 00:35:37,280 --> 00:35:39,160 Speaker 6: And when they give it to you that there's. 594 00:35:38,880 --> 00:35:41,920 Speaker 5: A jacket and it's been embroidered on it the three stars, 595 00:35:42,000 --> 00:35:45,759 Speaker 5: and Massimo had to hang it in our bedroom just 596 00:35:45,800 --> 00:35:47,880 Speaker 5: to believe when he woke up in the morning we 597 00:35:47,880 --> 00:35:51,359 Speaker 5: went to bed at night, that he had actually accomplished that, 598 00:35:51,600 --> 00:35:55,600 Speaker 5: you know, incredible challenge and mission and dream. But it 599 00:35:55,680 --> 00:35:58,120 Speaker 5: was probably, you know, the third or the fourth morning 600 00:35:58,200 --> 00:36:01,040 Speaker 5: that we woke up with the chef jacket hanging in 601 00:36:01,040 --> 00:36:04,440 Speaker 5: our bedroom that we looked at that jacket and I 602 00:36:04,480 --> 00:36:07,719 Speaker 5: don't remember who started the conversation, But we came to 603 00:36:07,760 --> 00:36:12,200 Speaker 5: the conclusion that those stars really only had value if 604 00:36:12,200 --> 00:36:14,600 Speaker 5: we did something with them, if we use the voice 605 00:36:14,680 --> 00:36:17,000 Speaker 5: that we had worked so hard to get to fight 606 00:36:17,080 --> 00:36:21,719 Speaker 5: for our artisans, our fishmongers and cheesemakers. But more than that, 607 00:36:22,239 --> 00:36:24,800 Speaker 5: what could we do to make more of good food 608 00:36:24,840 --> 00:36:26,640 Speaker 5: for more people? And I think what we tried to 609 00:36:26,680 --> 00:36:29,080 Speaker 5: do with our Food for Soul project, which started in 610 00:36:29,080 --> 00:36:32,399 Speaker 5: twenty fifteen with Expo. There was the earthquake that same year, 611 00:36:32,719 --> 00:36:34,759 Speaker 5: so we've been on a kind of a mission of 612 00:36:34,800 --> 00:36:39,160 Speaker 5: our own just to make people sensitive that everyone deserves 613 00:36:39,200 --> 00:36:39,720 Speaker 5: good food. 614 00:36:40,200 --> 00:36:41,120 Speaker 6: How can we do that? 615 00:36:41,480 --> 00:36:44,439 Speaker 5: Fighting food waste is so important. There's so much food 616 00:36:44,440 --> 00:36:48,879 Speaker 5: that's coming surplus food from supermarkets, and many times it's 617 00:36:48,920 --> 00:36:53,160 Speaker 5: being thrown away or even worse burned, creating more emissions. 618 00:36:54,040 --> 00:36:57,000 Speaker 5: And if we can salvage that and create a delicious 619 00:36:57,040 --> 00:37:00,560 Speaker 5: and healthy meal for people in need, it doesn't fill 620 00:37:00,560 --> 00:37:02,640 Speaker 5: their bellies, but it's also a way of bringing people 621 00:37:02,680 --> 00:37:04,640 Speaker 5: around the table, and we know that around the table 622 00:37:05,280 --> 00:37:08,799 Speaker 5: the most incredible things happen. Healing begins when you sit 623 00:37:08,840 --> 00:37:10,560 Speaker 5: down at a table with others. 624 00:37:10,960 --> 00:37:14,000 Speaker 4: So that's food for soul in a Google research. They 625 00:37:14,040 --> 00:37:17,360 Speaker 4: found out that we produce foods for twelve billion people. 626 00:37:17,719 --> 00:37:20,200 Speaker 4: We are seven point five on Earth, eight hundred and 627 00:37:20,239 --> 00:37:23,399 Speaker 4: sixty million people. They don't have anything to eat. We 628 00:37:23,480 --> 00:37:27,560 Speaker 4: waste thirty three percent of what we produce, So that 629 00:37:27,719 --> 00:37:34,120 Speaker 4: means it's just insane because we use water, electricity, human 630 00:37:34,160 --> 00:37:38,440 Speaker 4: capital to produce food and after that we waste it, 631 00:37:38,520 --> 00:37:42,160 Speaker 4: we burn it, and we become the second cause of 632 00:37:42,200 --> 00:37:47,760 Speaker 4: climate change. That's insane. So it's like, it's not normal. 633 00:37:47,840 --> 00:37:51,080 Speaker 4: We just have to step back and think about what 634 00:37:51,680 --> 00:37:53,960 Speaker 4: you can do with that. So that's what it is. 635 00:37:54,160 --> 00:37:57,360 Speaker 4: And I thought, and we thought since the beginning, let's 636 00:37:57,360 --> 00:38:00,839 Speaker 4: do it, and let's share with everyone and what we need. 637 00:38:01,040 --> 00:38:05,480 Speaker 4: We need the best architects because dream big doesn't cost anything, 638 00:38:05,600 --> 00:38:11,160 Speaker 4: you know, to create beautiful places, because beauty, as Camus 639 00:38:11,280 --> 00:38:14,600 Speaker 4: was always saying and reminds us, with beauty, you don't 640 00:38:14,640 --> 00:38:18,120 Speaker 4: do the revolution, but one day when you're when you 641 00:38:18,200 --> 00:38:22,080 Speaker 4: have to rebuild, you need beauty to rebuild. And beauty 642 00:38:22,160 --> 00:38:26,480 Speaker 4: can rebuild that and give the second chance in life 643 00:38:26,560 --> 00:38:30,840 Speaker 4: to people to fragile souls. This is the difference between 644 00:38:31,160 --> 00:38:33,960 Speaker 4: a classic soup kitchen and our refertorio. 645 00:38:34,360 --> 00:38:37,080 Speaker 3: Absolutely, and if I were to ask you if food 646 00:38:37,360 --> 00:38:41,719 Speaker 3: is giving back to people, food is giving happiness, the 647 00:38:41,760 --> 00:38:46,719 Speaker 3: food is alleviating hunger. Food is also comfort. It is comfort. 648 00:38:47,040 --> 00:38:50,080 Speaker 3: And so my last question both of you not be 649 00:38:50,160 --> 00:38:52,160 Speaker 3: what is your last meal that you would have, because 650 00:38:52,160 --> 00:38:54,600 Speaker 3: we don't like that question, but we would say if 651 00:38:54,600 --> 00:38:57,480 Speaker 3: you need and I hope we don't need comfort very much, 652 00:38:57,480 --> 00:39:00,279 Speaker 3: but if you need comfort, if you seek comfort, is 653 00:39:00,320 --> 00:39:02,640 Speaker 3: there food that you would reach for to make you 654 00:39:02,719 --> 00:39:03,440 Speaker 3: feel better. 655 00:39:03,840 --> 00:39:10,080 Speaker 6: My comfort food is risotto. So risotto is the first. 656 00:39:09,800 --> 00:39:13,600 Speaker 5: Italian recipe I learned when I came and studied art 657 00:39:13,680 --> 00:39:16,200 Speaker 5: in Florence and my cousin was living in Florence, and 658 00:39:16,200 --> 00:39:19,840 Speaker 5: I learned how to make a celery risotto. So both 659 00:39:19,880 --> 00:39:22,839 Speaker 5: with cooked celery and raw celery, so it's crunchy and 660 00:39:22,880 --> 00:39:27,160 Speaker 5: it has all the celery flavor, super simple onions, celery, parmegiano, 661 00:39:27,239 --> 00:39:30,120 Speaker 5: nigiano and rice. The broth she didn't even make like 662 00:39:30,160 --> 00:39:32,680 Speaker 5: a chicken broth. She would just throw in the end 663 00:39:32,680 --> 00:39:35,319 Speaker 5: of the celery to make a simple celery broth and 664 00:39:35,400 --> 00:39:38,520 Speaker 5: you have that deep celery flavor. But since then, I mean, 665 00:39:38,600 --> 00:39:40,480 Speaker 5: risotto is the kind of thing you can empty out 666 00:39:40,480 --> 00:39:41,760 Speaker 5: your pantry and. 667 00:39:41,960 --> 00:39:45,399 Speaker 6: Everyone loves a risotto. You make it with what you have, 668 00:39:46,160 --> 00:39:48,279 Speaker 6: and most of all, you make it with love. 669 00:39:48,400 --> 00:39:50,399 Speaker 2: Even the process of making risotto. 670 00:39:50,080 --> 00:39:51,759 Speaker 6: Is because you have to be there, you have to 671 00:39:51,800 --> 00:39:52,360 Speaker 6: be present. 672 00:39:52,880 --> 00:39:57,560 Speaker 5: You know. I've seen some nothing no criticism here, but 673 00:39:57,840 --> 00:40:00,239 Speaker 5: I do have some friends who make the risotto in 674 00:40:00,360 --> 00:40:03,399 Speaker 5: these kind of like thermal mixers and the Bimbi's And I. 675 00:40:03,360 --> 00:40:06,480 Speaker 6: Think, what you've taken, you've taken off. 676 00:40:06,600 --> 00:40:10,920 Speaker 5: You have friends like that human beauty out of staying 677 00:40:10,960 --> 00:40:13,560 Speaker 5: there and watching it's like a hen watching her eggs. 678 00:40:13,560 --> 00:40:15,320 Speaker 6: You're watching your resulto pan. 679 00:40:15,600 --> 00:40:18,120 Speaker 5: And if you walk, if you step away, something's going 680 00:40:18,160 --> 00:40:20,600 Speaker 5: to go wrong. And so it's that kind of focus. 681 00:40:20,800 --> 00:40:23,160 Speaker 5: You're in the kitchen. It doesn't take that long, but 682 00:40:23,400 --> 00:40:24,640 Speaker 5: everyone gathers around. 683 00:40:24,360 --> 00:40:25,360 Speaker 2: You while you're making the result. 684 00:40:25,400 --> 00:40:26,600 Speaker 6: Though, is it done? 685 00:40:26,760 --> 00:40:27,280 Speaker 2: Is it ready? 686 00:40:27,520 --> 00:40:28,080 Speaker 6: Can we eat? 687 00:40:28,440 --> 00:40:30,359 Speaker 3: What is yours? Do you have a food? It can 688 00:40:30,400 --> 00:40:32,960 Speaker 3: be a memory. As I was saying, I have AVENGEVI 689 00:40:33,040 --> 00:40:34,560 Speaker 3: people said of peanut butter and jelly. 690 00:40:34,600 --> 00:40:36,719 Speaker 2: Someone for me, for me, like. 691 00:40:38,400 --> 00:40:41,680 Speaker 4: The comfort food is like open if I'm home, comfort 692 00:40:41,680 --> 00:40:45,800 Speaker 4: food is open the refrigerator and get all these try 693 00:40:45,800 --> 00:40:50,839 Speaker 4: different ingredients that we receive, so many beautiful ingredients from 694 00:40:51,239 --> 00:40:55,319 Speaker 4: all over Italy and not just Italy. So open the refrigerator, 695 00:40:55,800 --> 00:40:59,320 Speaker 4: taste and you know, exercise with the ballet. It's very easy. 696 00:40:59,560 --> 00:41:01,680 Speaker 4: You know, you can do in every refrigerator. 697 00:41:02,400 --> 00:41:05,879 Speaker 2: But we have like proshuto. Yeah, I know, I know, 698 00:41:06,000 --> 00:41:07,680 Speaker 2: but we're saying. 699 00:41:09,320 --> 00:41:11,960 Speaker 4: This is amazing to me. Yeah, but to me, is 700 00:41:12,000 --> 00:41:13,400 Speaker 4: that for yours risotto? 701 00:41:13,800 --> 00:41:15,840 Speaker 6: You know, you know what his comfort food is. I 702 00:41:15,880 --> 00:41:16,719 Speaker 6: know what his comfort is. 703 00:41:17,520 --> 00:41:19,560 Speaker 4: No, no, no, no, you don't know. You don't know, 704 00:41:19,680 --> 00:41:23,360 Speaker 4: you don't know. I would say, you already answer. I 705 00:41:23,400 --> 00:41:24,160 Speaker 4: would say. 706 00:41:25,440 --> 00:41:27,480 Speaker 5: If we were on a dating game and we were 707 00:41:27,520 --> 00:41:30,560 Speaker 5: like blindfolded and we had to say, what is your 708 00:41:30,640 --> 00:41:34,360 Speaker 5: husband's favorite? What is your husband's comfort food? My answer 709 00:41:34,360 --> 00:41:35,319 Speaker 5: would be pizza for. 710 00:41:35,320 --> 00:41:38,600 Speaker 4: You, pizza because yeah, it's. 711 00:41:38,480 --> 00:41:41,560 Speaker 6: Like because pizza can be anything. You know, once you 712 00:41:41,600 --> 00:41:42,799 Speaker 6: have the dough, what do you have? 713 00:41:42,880 --> 00:41:47,200 Speaker 5: You have Portugue, had porcini and fontina pizza. 714 00:41:46,880 --> 00:41:47,920 Speaker 6: That was so delicious. 715 00:41:47,960 --> 00:41:52,440 Speaker 5: So pizza is also about your. 716 00:41:52,880 --> 00:41:56,560 Speaker 4: No, no, I'm telling you. And if it's traffl season 717 00:41:56,840 --> 00:41:59,920 Speaker 4: right now, just some white travel at the end, you know, 718 00:42:00,920 --> 00:42:01,359 Speaker 4: thank you. 719 00:42:01,440 --> 00:42:02,320 Speaker 2: This is beautiful. 720 00:42:02,440 --> 00:42:04,680 Speaker 3: And as I said, as I said in the beginning, 721 00:42:05,400 --> 00:42:09,600 Speaker 3: I'm coming to the twenty first region of Italy. 722 00:42:10,560 --> 00:42:12,520 Speaker 6: Thank you, embrace you warm let. 723 00:42:14,719 --> 00:42:21,240 Speaker 3: Thank you so much, thank you and by this book 724 00:42:21,520 --> 00:42:22,600 Speaker 3: are you all being given them? 725 00:42:22,719 --> 00:42:25,319 Speaker 2: Yeah? Thank you. 726 00:42:35,440 --> 00:42:38,880 Speaker 8: Ruthie's Table four is produced by Atamai Studios for iHeartRadio. 727 00:42:39,480 --> 00:42:42,760 Speaker 8: It's hosted by Ruthie Rogers. It's produced by William Lensky. 728 00:42:43,360 --> 00:42:46,719 Speaker 8: Our executive producers are Zad Rogers and Fai Stewart. Our 729 00:42:46,719 --> 00:42:49,960 Speaker 8: production manager is Caitlin Paramore. Special thanks to everyone at 730 00:42:49,960 --> 00:43:01,200 Speaker 8: The River Cafe two