WEBVTT - Bonus Episode - Tagliarini with Luca Guadagnino

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<v Speaker 1>You were listening to Ruthie's Table four in partnership with Montclair.

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<v Speaker 1>Do you have all your pasta? Very idente?

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<v Speaker 2>And yes, I found this amazing pasta called Mancini, which

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<v Speaker 2>is from Pulia. I'm a friend with few great chefs,

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<v Speaker 2>one in particular Nicromito. I don't know if you know

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<v Speaker 2>Nico Nikos. He creates all the menus for the Bulgary

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<v Speaker 2>hotel in the world, but also he has his own restaurant,

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<v Speaker 2>which is three star mish Land in Abruzzo. And we

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<v Speaker 2>know each other since ever like twenty years now, and

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<v Speaker 2>he gave me this tip, get pasta mancini. It's so good.

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<v Speaker 1>Is it in a blue packet?

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<v Speaker 2>No white, an orange?

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<v Speaker 1>Look it up.

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<v Speaker 2>I'll send you some.

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<v Speaker 1>Okay, okay, very good. So you going back to the

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<v Speaker 1>recipe you talk about you tell us talk about it well.

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<v Speaker 2>I mean, there is this famous recipe of Taierne that

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<v Speaker 2>there is a woman chef in Pimonte made thirty or

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<v Speaker 2>forty years ago by using one kilo of white flower

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<v Speaker 2>and forty yolks. And I tried one.

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<v Speaker 1>How is it?

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<v Speaker 2>And I thought it was a disaster, and in fact

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<v Speaker 2>was amazing because it gets very dry almost crumbly. You

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<v Speaker 2>don't have a soft dough. You have a very dry dog.

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<v Speaker 2>And then when you pass the door through.

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<v Speaker 1>The did you use the machine or do you no?

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<v Speaker 2>No, in this case, you cannot. You need the machine

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<v Speaker 2>because the machine helps the pasta to become one. The

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<v Speaker 2>pasta was amazing, amazing.

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<v Speaker 1>Well, when we do it with truffles, we put you know,

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<v Speaker 1>if we do child green with tartufi, then we use

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<v Speaker 1>a lot more eggs. But if we do it with

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<v Speaker 1>tomato or with then let's let's sechi. Yeah, I think so.

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<v Speaker 2>But pasta you do every week a lot?

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<v Speaker 1>Yeah, we sell every night. We sell probably sixty portions

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<v Speaker 1>fifty a lot. You know, everybody says, oh, I don't carbs,

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<v Speaker 1>I don't include, and they all are. Everyone does right

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<v Speaker 1>all the time, and it's evolved, you know. So we

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<v Speaker 1>make if you're cooking in the restaurant, it's easier to

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<v Speaker 1>have fresh pasta because you know, if you're cooking quickly,

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<v Speaker 1>it cooks quickly you added to the sauce. A hard

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<v Speaker 1>pasta takes a bit longer. But I always love a

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<v Speaker 1>hard pasta as well. So we often do three fresh

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<v Speaker 1>pastas in one hard, or we do a risotto and

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<v Speaker 1>two pastas and jaki.

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<v Speaker 2>You know, how are the habits of the clients changed

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<v Speaker 2>throughout time.

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<v Speaker 1>That's an interesting question. I think when we first opened

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<v Speaker 1>the River Cafe in eighty seven, we served Papa poal

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<v Speaker 1>Medoro right because I was my husband was from Tuscany.

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<v Speaker 1>We cooked in Tuscany and we wanted to make the

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<v Speaker 1>kind of food that you ate not in restaurants in

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<v Speaker 1>Italy but at homes. And people said, I am not

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<v Speaker 1>paying at that time, like eight pounds six pounds for

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<v Speaker 1>a bit of bread and some tomatoes and you know basil,

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<v Speaker 1>And you'll think this is surprising. But there was a

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<v Speaker 1>man here called Freddy Laker, and what he did is

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<v Speaker 1>he operated cheap airlines, like you could buy a ticket

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<v Speaker 1>tow for ten pounds. Remember. So what it meant, I

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<v Speaker 1>think is that a lot of British people traveled to

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<v Speaker 1>the source. They went to Italy, they went to Rome,

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<v Speaker 1>they went to Pulliad and I think it kind of

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<v Speaker 1>changed the way people could them maybe more. And I

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<v Speaker 1>think people now are so curious. You know, we have

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<v Speaker 1>an open kitchen. People come up to the past and say,

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<v Speaker 1>how did you make that? What's in that? And they

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<v Speaker 1>ask questions.

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<v Speaker 2>Do you like to divulge?

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<v Speaker 1>Always?

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<v Speaker 2>You do, right?

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<v Speaker 1>Always. That's why we did thirteen books. You know that

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<v Speaker 1>we've thirteen books, because why not? You know, would you

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<v Speaker 1>ever write a book?

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<v Speaker 2>I don't know, a foot book? Yeah, I don't know.

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<v Speaker 2>I mean I On the one hand, I would say, yeah,

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<v Speaker 2>it would be it would be amazing. On the other hand,

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<v Speaker 2>I like to do things that I know how to

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<v Speaker 2>do them. And you know, like I love food and

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<v Speaker 2>I love to cook. But it's more like personal than

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<v Speaker 2>something that I could be, like I have an authority

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<v Speaker 2>about maybe I could do a book about the art

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<v Speaker 2>of the table that I can do. That I can

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<v Speaker 2>do it.

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<v Speaker 1>But what do you mean by art of the table?

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<v Speaker 2>The art of the table means how you set up

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<v Speaker 2>a table. The many fashions in which you can create

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<v Speaker 2>a table setting for a meal, whether it's a two

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<v Speaker 2>people meal or a large important dinner.

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<v Speaker 1>Describe it one for me. If I came to dinner,

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<v Speaker 1>what would bla tables setting?

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<v Speaker 2>Well, if you came to dinner to my house in

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<v Speaker 2>Pimonte right now, I think we would and it was

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<v Speaker 2>a funny day. We would eat outside on a simple

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<v Speaker 2>garden iron table and chairs and we would have probably

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<v Speaker 2>a pasta with tomato on a ceramics. I have a

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<v Speaker 2>blue ceramics set that I bought from a beautiful artisan

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<v Speaker 2>in Wales. I would use that for.

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<v Speaker 1>You, red and blue like your eyes. It's interesting that

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<v Speaker 1>you say tomato pasta because I always tell the story

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<v Speaker 1>that we were in Verona and we met someone from

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<v Speaker 1>al greenie To and she said that when she was

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<v Speaker 1>growing up that she never until she was sixteen growing

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<v Speaker 1>up in Verona, had never had a pasta with.

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<v Speaker 2>Tomato, because that's part of data.

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<v Speaker 1>She went down to Naples, and she came back from

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<v Speaker 1>Naples for the summer, and they called her Piccolo pomodoro whatever,

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<v Speaker 1>because she's experienced. And I love that about Italy is

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<v Speaker 1>the regional.

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<v Speaker 2>Italy is so elongated and so fractured that you don't

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<v Speaker 2>have what could be considered Italian food even now. Absolutely,

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<v Speaker 2>I think you have many myriad you say myriad, myriad,

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<v Speaker 2>myriad of possibilities coming from not a single region, but

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<v Speaker 2>a part of the region. So what you can get

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<v Speaker 2>in the Verona area you would not get maybe from

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<v Speaker 2>the Treviso area, And that is something that it's very

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<v Speaker 2>important to learn about Italian Heritaga would say, and that's

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<v Speaker 2>what makes our food canon very wide and important. One

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<v Speaker 2>other thing that I love is I like to read books,

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<v Speaker 2>recipe books from the past, you know, Peligrine or Tuzi

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<v Speaker 2>or at a Bonnie. You can see the Verie.

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<v Speaker 1>It was a big influence on me. She's great. I

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<v Speaker 1>think she's great. Yeah, talents man, remember that. Yeah I

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<v Speaker 1>have it. Yeah, so have I hope I have a

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<v Speaker 1>line downstairs. But she there was so simple, right, so

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<v Speaker 1>short these recipes. Thank you for listening to Ruthie's Table

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<v Speaker 1>for in partnership with Montclair