1 00:00:00,680 --> 00:00:05,000 Speaker 1: Ruthie's Table four is now a book Paul McCartney, Michael Caine, 2 00:00:05,120 --> 00:00:09,760 Speaker 1: Kamala Harris, David Beckham, China fe Elton John and many more. 3 00:00:10,080 --> 00:00:13,680 Speaker 1: It's full of stories, beautifully designed, and a celebration of 4 00:00:13,720 --> 00:00:18,080 Speaker 1: the way food connects us all. It's available now wherever 5 00:00:18,280 --> 00:00:23,520 Speaker 1: you buy your books. Ruthie's Table four brought to you 6 00:00:23,560 --> 00:00:32,240 Speaker 1: by Sky and Montclair. Last September the Venice Film Festival, 7 00:00:32,520 --> 00:00:36,080 Speaker 1: a friend took me mid afternoon to see Agone, a 8 00:00:36,200 --> 00:00:41,479 Speaker 1: radical and powerful movie. Afterwards, I immediately changed my schedule 9 00:00:41,600 --> 00:00:44,519 Speaker 1: to attend a dinner for the director of the film, 10 00:00:44,760 --> 00:00:48,280 Speaker 1: Julio Bertelli. We sat together to talk just for a 11 00:00:48,320 --> 00:00:50,880 Speaker 1: few minutes about his work, and an hour and a 12 00:00:50,920 --> 00:00:54,320 Speaker 1: half later we were still talking about food and film, 13 00:00:54,400 --> 00:00:58,680 Speaker 1: food and architecture, food and sailing and growing up in 14 00:00:58,720 --> 00:01:02,440 Speaker 1: a family of creatives. An Italian on Ruthie's Table for 15 00:01:02,720 --> 00:01:05,600 Speaker 1: is always a joy. Our links are so close before 16 00:01:05,600 --> 00:01:09,600 Speaker 1: we even start. The River Cafe is inspired by Tuscany, 17 00:01:09,880 --> 00:01:13,080 Speaker 1: where Richard, my husband was born. I'm so happy to 18 00:01:13,120 --> 00:01:15,880 Speaker 1: have Julia here with me today to carry on in 19 00:01:15,920 --> 00:01:17,480 Speaker 1: London what began in Venice. 20 00:01:17,840 --> 00:01:18,600 Speaker 2: Thank you welcome. 21 00:01:19,120 --> 00:01:20,920 Speaker 1: What was it like to be in the Venice Film 22 00:01:20,959 --> 00:01:22,919 Speaker 1: Festival for you last year with your film. 23 00:01:23,319 --> 00:01:26,959 Speaker 2: I think, of course it was strong emotions my first film, yeah, 24 00:01:27,040 --> 00:01:29,039 Speaker 2: and to do that in Venice, which is you know 25 00:01:29,120 --> 00:01:32,240 Speaker 2: for me, is my encounter at the same time such 26 00:01:32,240 --> 00:01:36,920 Speaker 2: an important and important festival. Yes, it's specially. It felt 27 00:01:37,040 --> 00:01:40,000 Speaker 2: felt very good and I think it was a hard journey, 28 00:01:40,040 --> 00:01:42,919 Speaker 2: as it oftenis, you know, for first films or in general, 29 00:01:42,920 --> 00:01:45,680 Speaker 2: to make any film and to be there, presented and 30 00:01:45,760 --> 00:01:48,320 Speaker 2: get the warm of the reception of the film was 31 00:01:48,360 --> 00:01:50,360 Speaker 2: fantastic because it's quite a radical film. 32 00:01:50,480 --> 00:01:55,400 Speaker 1: It's a radical film, yeah, yeah, but to use the 33 00:01:55,400 --> 00:01:59,520 Speaker 1: words radical is so beautifully shot, so the design, the 34 00:01:59,640 --> 00:02:02,280 Speaker 1: slow stuff. It was a brave film. I think, a 35 00:02:02,320 --> 00:02:05,320 Speaker 1: really brave film. Tell tell the audience about the movie 36 00:02:05,360 --> 00:02:07,200 Speaker 1: and what you wanted to do with that movie. 37 00:02:07,280 --> 00:02:09,840 Speaker 2: I think in a way to start it, of course, 38 00:02:09,880 --> 00:02:15,280 Speaker 2: I come personally from a background in as a professional athlete, 39 00:02:15,280 --> 00:02:17,880 Speaker 2: and the film is about three athletes, three young athletes, 40 00:02:17,880 --> 00:02:20,359 Speaker 2: in a fictional Olympic game. So there was I think 41 00:02:20,480 --> 00:02:23,880 Speaker 2: multiple desire that was sort of a part of me 42 00:02:24,160 --> 00:02:27,880 Speaker 2: that wanted to really look at what are the Olympics, 43 00:02:27,919 --> 00:02:30,480 Speaker 2: What is a sport, and then there was a part 44 00:02:30,520 --> 00:02:34,040 Speaker 2: of me that just really wanted to make a film 45 00:02:34,040 --> 00:02:36,639 Speaker 2: on how it feels to be an athlete. And so 46 00:02:36,880 --> 00:02:38,919 Speaker 2: the film is the story of three young girls that 47 00:02:39,080 --> 00:02:48,480 Speaker 2: tries to go through this journey of trying to win 48 00:02:48,520 --> 00:02:52,079 Speaker 2: a medal at the Olympics ultimately and unfortunately they can't. 49 00:02:52,720 --> 00:02:55,760 Speaker 2: And so it's really about how it feels not to 50 00:02:55,760 --> 00:02:58,160 Speaker 2: be able to do what you want to do. And 51 00:02:58,840 --> 00:03:02,240 Speaker 2: it's originally started as an animation maybe remember that many 52 00:03:02,320 --> 00:03:05,640 Speaker 2: years ago. So when I started writing it with a 53 00:03:05,639 --> 00:03:07,880 Speaker 2: few friends, it started as an animation and it was 54 00:03:07,960 --> 00:03:12,080 Speaker 2: originally the idea was, what if it's an animation about 55 00:03:12,800 --> 00:03:16,440 Speaker 2: gen of Arc, a modern version of geno Ar who 56 00:03:16,520 --> 00:03:20,120 Speaker 2: is a fencer and goes at the Olympics, kills someone 57 00:03:20,240 --> 00:03:25,960 Speaker 2: and then a political trial and and starts on action 58 00:03:26,240 --> 00:03:28,519 Speaker 2: and this sort of looking at the Olympics as this 59 00:03:28,720 --> 00:03:34,160 Speaker 2: sort of geopolitical entity wherever country face each other, it's 60 00:03:34,280 --> 00:03:36,720 Speaker 2: through the proxy of sports in a ways that kind 61 00:03:36,720 --> 00:03:41,640 Speaker 2: of you know, warfare through through sport between different nations. 62 00:03:42,080 --> 00:03:46,280 Speaker 2: And and then it developed into live action films and 63 00:03:46,320 --> 00:03:50,040 Speaker 2: with multiple storylines and the film that it is now 64 00:03:50,200 --> 00:03:50,920 Speaker 2: that I presented. 65 00:03:51,200 --> 00:03:53,760 Speaker 1: We were talking about the Olympics. Have we talked about 66 00:03:53,760 --> 00:03:57,560 Speaker 1: sports in the sense of sports and arts and something 67 00:03:57,720 --> 00:03:58,720 Speaker 1: like to be an Ali. 68 00:03:59,160 --> 00:04:00,720 Speaker 2: Have you know? 69 00:04:01,000 --> 00:04:05,760 Speaker 1: The they have always the cloud of boycott, you know, 70 00:04:05,960 --> 00:04:09,800 Speaker 1: and so this year the jury resigned because of Russia 71 00:04:09,920 --> 00:04:12,640 Speaker 1: and Israel and that, you know, should you have a 72 00:04:12,720 --> 00:04:16,520 Speaker 1: participation of two countries or which you're waging wars? And 73 00:04:17,480 --> 00:04:20,559 Speaker 1: the the question and I think it isn't a question 74 00:04:20,640 --> 00:04:24,080 Speaker 1: for having made a film about about sport and politics, 75 00:04:24,120 --> 00:04:28,599 Speaker 1: and is whether someone I was asked whether I believe 76 00:04:28,680 --> 00:04:33,240 Speaker 1: that they should be boycotted, and personally I think it's 77 00:04:33,279 --> 00:04:36,240 Speaker 1: better to have them there and then for everyone to 78 00:04:36,279 --> 00:04:38,160 Speaker 1: make their mind up if they want to pick it 79 00:04:38,320 --> 00:04:40,680 Speaker 1: or protest or not watch. But when you think of 80 00:04:41,320 --> 00:04:46,320 Speaker 1: artists and athletes who work so hard to to compete, 81 00:04:46,440 --> 00:04:50,000 Speaker 1: to work to be in the Olympics or in the 82 00:04:50,040 --> 00:04:51,920 Speaker 1: whether it be an Ali, then to be told they 83 00:04:51,920 --> 00:04:55,600 Speaker 1: can't because of what their government is doing, it's quite punishing, 84 00:04:55,680 --> 00:04:57,040 Speaker 1: I think absolutely. 85 00:04:57,000 --> 00:04:59,680 Speaker 2: And I think you really sort of feed the nail 86 00:04:59,680 --> 00:05:02,440 Speaker 2: in the head. And as you say here, because the 87 00:05:02,480 --> 00:05:07,200 Speaker 2: movie is exactly about this. It is the modern Olympics 88 00:05:07,480 --> 00:05:09,520 Speaker 2: are about, you know, one hundred and thirty years old, 89 00:05:10,240 --> 00:05:14,159 Speaker 2: and the starting off for officers that they were, you know, 90 00:05:15,040 --> 00:05:18,719 Speaker 2: in different army of different nations competing against. 91 00:05:19,680 --> 00:05:21,800 Speaker 1: From it was military was in a way because the 92 00:05:21,880 --> 00:05:26,560 Speaker 1: very first sport, yeah, pistol shooting some of the very 93 00:05:26,640 --> 00:05:28,440 Speaker 1: very reports or fencing as. 94 00:05:28,360 --> 00:05:31,040 Speaker 2: Sort of a practice that officer would still do. So 95 00:05:31,839 --> 00:05:34,560 Speaker 2: those were the type of profile of athletes that originally 96 00:05:34,640 --> 00:05:36,760 Speaker 2: started to compete. And I think, you know, after the 97 00:05:36,800 --> 00:05:39,880 Speaker 2: Second World War it really became this kind of view 98 00:05:40,000 --> 00:05:44,520 Speaker 2: and peaceful event for the country to be together. But 99 00:05:44,640 --> 00:05:48,640 Speaker 2: realistically the value of politics, the soft power of each country. 100 00:05:48,640 --> 00:05:51,520 Speaker 2: I'm wanting to the US, wanting to be to win 101 00:05:51,600 --> 00:05:55,000 Speaker 2: more metal lash of China, that is a very strong value. 102 00:05:55,000 --> 00:05:59,440 Speaker 2: And you you still see this today of maybe Uranian 103 00:05:59,520 --> 00:06:02,640 Speaker 2: athlete not shaking hands or not wanting to go on 104 00:06:02,720 --> 00:06:06,640 Speaker 2: the tatami against Israeli athlete and therefore, as you say, 105 00:06:07,000 --> 00:06:11,919 Speaker 2: training our life but ultimately not competing or you know, 106 00:06:12,000 --> 00:06:15,280 Speaker 2: there's really countless example. And I think this is in 107 00:06:15,320 --> 00:06:18,160 Speaker 2: a way very similar to the another and two art 108 00:06:19,000 --> 00:06:23,560 Speaker 2: and is this sense of excellence and how much is 109 00:06:23,600 --> 00:06:26,039 Speaker 2: you as a person and how much then is sort 110 00:06:26,080 --> 00:06:30,159 Speaker 2: of the system that you inhabit that drives your decision 111 00:06:30,440 --> 00:06:32,920 Speaker 2: or what you can cannot do. And in a way, 112 00:06:32,960 --> 00:06:38,320 Speaker 2: what is interesting is that even in a very sort 113 00:06:38,360 --> 00:06:41,520 Speaker 2: of in a quick Olympics system or the agon, which 114 00:06:41,560 --> 00:06:44,680 Speaker 2: were kind of the names of prior to the Olympics, 115 00:06:45,000 --> 00:06:49,719 Speaker 2: this competition in ancient Greek they included the drama to gipar, 116 00:06:49,960 --> 00:06:53,400 Speaker 2: the theater, the arts, so it was a much more 117 00:06:54,480 --> 00:06:58,919 Speaker 2: the boundaries between all of this in a way, competition 118 00:06:59,600 --> 00:07:03,640 Speaker 2: where very different. Yeah, you're always much more opaque. 119 00:07:03,400 --> 00:07:07,760 Speaker 1: Were there for the Olympics in Milan, they were incredibly 120 00:07:07,800 --> 00:07:09,840 Speaker 1: beautifully done. I thought, you know, no, I. 121 00:07:09,760 --> 00:07:13,760 Speaker 2: Think it's and you know, it's about the architecture and 122 00:07:13,800 --> 00:07:18,200 Speaker 2: the system. How do you depict sports and images? And 123 00:07:18,320 --> 00:07:22,080 Speaker 2: you know, ultimately most of these minor Olympic sports, because 124 00:07:22,080 --> 00:07:25,360 Speaker 2: they are minor in terms of audience, they exist for 125 00:07:25,480 --> 00:07:29,360 Speaker 2: the video or content that generated of them. It's not 126 00:07:29,400 --> 00:07:32,320 Speaker 2: that you're gonna go tomorrow in London and have five 127 00:07:32,400 --> 00:07:38,480 Speaker 2: thousand people watching the final of the English Championship of Fencing. Yeah. 128 00:07:39,320 --> 00:07:42,920 Speaker 2: So I think there is this relationship between media and 129 00:07:43,200 --> 00:07:46,520 Speaker 2: the idea of performance that is similar to also in 130 00:07:46,560 --> 00:07:51,320 Speaker 2: a way an actor and a cinema performer. So all 131 00:07:51,360 --> 00:07:54,520 Speaker 2: of these overlaps, and I think, you know, it's a 132 00:07:55,440 --> 00:07:58,520 Speaker 2: has been a hard journey. You know, the movie done 133 00:07:58,520 --> 00:08:01,960 Speaker 2: and now I look at it and I'm proud of it. 134 00:08:02,480 --> 00:08:06,840 Speaker 2: And I think ultimately is really about even though it 135 00:08:06,920 --> 00:08:12,400 Speaker 2: feels sometimes is quite complex, some of the topics, but 136 00:08:13,680 --> 00:08:19,480 Speaker 2: at the end, it's really about the feeling of how 137 00:08:19,680 --> 00:08:22,560 Speaker 2: or the different ways or how it hits you when 138 00:08:22,560 --> 00:08:24,880 Speaker 2: you cannot do what you want to do. And I 139 00:08:24,880 --> 00:08:27,040 Speaker 2: think this is a feeling that you know, it's Sheldon 140 00:08:27,080 --> 00:08:30,320 Speaker 2: on the Unfortunately almost everyone you know, sometimes you can 141 00:08:30,360 --> 00:08:33,400 Speaker 2: succeed and you manage to open your restaurant or do 142 00:08:33,400 --> 00:08:36,200 Speaker 2: a recipe, and sometimes you cannot, and you can win 143 00:08:36,240 --> 00:08:39,439 Speaker 2: a medal or go home with nothing, and that fine 144 00:08:39,480 --> 00:08:43,400 Speaker 2: line of still thriving for excellence, keep on trying and trying. 145 00:08:44,000 --> 00:08:46,120 Speaker 1: In America, when and I'm sure it's in Italy but 146 00:08:46,240 --> 00:08:49,120 Speaker 1: not so much, when you graduate from university, there's a 147 00:08:49,160 --> 00:08:53,319 Speaker 1: speaker who speaks, and everybody talks about the speech by 148 00:08:53,400 --> 00:08:57,600 Speaker 1: Roger Federer, because in that we see him as a winner, 149 00:08:57,679 --> 00:09:00,160 Speaker 1: We see him as somebody who is a champion. We 150 00:09:00,200 --> 00:09:02,680 Speaker 1: see him as somebody who want all the swimbledons. And 151 00:09:02,720 --> 00:09:05,440 Speaker 1: he said to the students. Do you know how many 152 00:09:05,480 --> 00:09:08,360 Speaker 1: games I've lost in my life? If I can tell 153 00:09:08,400 --> 00:09:12,200 Speaker 1: you all the games of tennis that I lost, then 154 00:09:12,240 --> 00:09:14,920 Speaker 1: you would understand what you know, the few that I've won, 155 00:09:15,240 --> 00:09:18,120 Speaker 1: I've won the ones that are important to win. But 156 00:09:18,440 --> 00:09:22,360 Speaker 1: so much about of life and about working towards a 157 00:09:22,440 --> 00:09:25,200 Speaker 1: goal is to say, you know, it's okay to fail, 158 00:09:25,559 --> 00:09:27,960 Speaker 1: and it's okay to lose, and it's okay to succeed. 159 00:09:28,040 --> 00:09:30,719 Speaker 1: It's okay. All that is part of the of the 160 00:09:30,840 --> 00:09:32,520 Speaker 1: journey that we're taking. Do you agree? 161 00:09:32,760 --> 00:09:36,199 Speaker 2: This is what I like about sport because the sense 162 00:09:36,240 --> 00:09:38,840 Speaker 2: of competition is very clear. You're there to try to win, 163 00:09:39,160 --> 00:09:42,800 Speaker 2: but at the same time, if you don't, it's about, 164 00:09:43,120 --> 00:09:46,600 Speaker 2: you know, sitting and understanding how to do better and 165 00:09:46,640 --> 00:09:47,120 Speaker 2: try again. 166 00:09:47,200 --> 00:09:48,240 Speaker 1: What is the next movie? 167 00:09:48,440 --> 00:09:51,760 Speaker 2: It's really going to be an adventure, Yeah, and in 168 00:09:51,840 --> 00:09:56,160 Speaker 2: a very hard environment, which will be a strong challenge 169 00:09:56,160 --> 00:10:01,160 Speaker 2: to actually make the film. And I'm writing and also 170 00:10:01,240 --> 00:10:02,760 Speaker 2: thinking how we can do it? 171 00:10:02,840 --> 00:10:05,080 Speaker 1: How do you How do you eat when you're writing? 172 00:10:05,160 --> 00:10:07,040 Speaker 1: Do you do you do you have to cook for 173 00:10:07,120 --> 00:10:10,240 Speaker 1: your to stop and make something to go up for 174 00:10:10,280 --> 00:10:13,960 Speaker 1: a walk? Do you write everything schedule when you write? 175 00:10:14,080 --> 00:10:14,800 Speaker 1: Or do you just. 176 00:10:16,000 --> 00:10:21,040 Speaker 2: I kind of keep on collecting ideas while traveling, while 177 00:10:21,040 --> 00:10:26,120 Speaker 2: doing other things, taking sometimes at night, and then when 178 00:10:26,280 --> 00:10:28,680 Speaker 2: I feel I am like I'm kind of fed up, 179 00:10:29,840 --> 00:10:32,880 Speaker 2: I just close myself for a few days and I 180 00:10:33,040 --> 00:10:39,199 Speaker 2: sort of vomit first draft, and then I continue to revision. 181 00:10:39,240 --> 00:10:43,360 Speaker 2: I need sometimes to let the idea to sink, and 182 00:10:43,400 --> 00:10:46,400 Speaker 2: then I go back at it. And this is very important, 183 00:10:46,400 --> 00:10:48,760 Speaker 2: like I do the other things in my life also 184 00:10:48,800 --> 00:10:54,079 Speaker 2: because they inform my writing. I could not have the 185 00:10:55,200 --> 00:10:58,640 Speaker 2: idea I have if I were only doing that I 186 00:10:58,679 --> 00:11:02,080 Speaker 2: know others can, I would not be able. I need 187 00:11:03,320 --> 00:11:08,600 Speaker 2: to have something else to do while I want an 188 00:11:08,600 --> 00:11:10,600 Speaker 2: idea to sing for a while, so that I can 189 00:11:10,720 --> 00:11:14,480 Speaker 2: stress it and see is it really standing even the 190 00:11:14,520 --> 00:11:17,800 Speaker 2: time of my own you know, imagination. Or I go 191 00:11:17,880 --> 00:11:19,440 Speaker 2: back at it after three weeks and I think, but 192 00:11:19,480 --> 00:11:24,600 Speaker 2: this is spit, you know, it's not that good. But 193 00:11:24,720 --> 00:11:27,839 Speaker 2: when I write, I drink a lot of a tea 194 00:11:28,080 --> 00:11:32,400 Speaker 2: or not much coffee, a lot of tea, and just. 195 00:11:33,240 --> 00:11:35,720 Speaker 1: Is it a solitary life? Do you find that you're 196 00:11:35,720 --> 00:11:38,920 Speaker 1: by yourself working on this or do you have colleagues 197 00:11:38,960 --> 00:11:40,679 Speaker 1: that you work with at the stage. 198 00:11:40,880 --> 00:11:45,120 Speaker 2: No, it's quite solitary. So yeah, no, I'm writing at 199 00:11:45,120 --> 00:11:47,560 Speaker 2: the moment and trying to, you know, put the thing together. 200 00:11:48,679 --> 00:11:53,600 Speaker 2: And I'm very excited. That's exciting, very very excited. 201 00:11:53,640 --> 00:11:55,800 Speaker 1: I can see it in your eyes that you have a. 202 00:11:55,800 --> 00:11:59,880 Speaker 2: First difficult to me that I love challenges. I don't 203 00:12:00,160 --> 00:12:01,240 Speaker 2: to make my life easier. 204 00:12:08,360 --> 00:12:11,280 Speaker 1: One of the things that we also start with is 205 00:12:11,360 --> 00:12:14,200 Speaker 1: to choose the recipe for you to read. You chose, 206 00:12:15,120 --> 00:12:18,079 Speaker 1: You chose polenta. I'm so happy you did that. 207 00:12:18,160 --> 00:12:21,600 Speaker 2: Maybe it's because of let's talk about where I'm from. 208 00:12:22,080 --> 00:12:25,160 Speaker 1: Yeah, what is so? This is from our first, very 209 00:12:25,200 --> 00:12:26,040 Speaker 1: first cookbook. 210 00:12:26,480 --> 00:12:30,640 Speaker 2: It's polenta, which is very close. I mean I need 211 00:12:30,679 --> 00:12:32,960 Speaker 2: to be like probably would speak for three hours, but 212 00:12:33,000 --> 00:12:34,360 Speaker 2: I think it's very you. 213 00:12:34,280 --> 00:12:37,480 Speaker 1: Can speak to us about Palentia. You probably don't even 214 00:12:37,559 --> 00:12:38,560 Speaker 1: need to look at the recipe. 215 00:12:38,800 --> 00:12:43,640 Speaker 2: I think you know this is six eight and put 216 00:12:43,640 --> 00:12:46,320 Speaker 2: the polenta flower in the jug with a ladle. 217 00:12:46,920 --> 00:12:49,000 Speaker 1: I used to say that when you pour the polenta, 218 00:12:49,400 --> 00:12:51,760 Speaker 1: you should be able to see every grain of polenta 219 00:12:51,800 --> 00:12:52,840 Speaker 1: going into the water. 220 00:12:52,840 --> 00:12:55,440 Speaker 2: And whisky and slowly, and usually the mistake is not 221 00:12:55,480 --> 00:12:58,440 Speaker 2: to cook it enough. And then I think it's interesting 222 00:12:58,480 --> 00:13:01,000 Speaker 2: because I'm from Milano, there is all of the regional 223 00:13:01,040 --> 00:13:05,560 Speaker 2: b Lombardia and the Alps, and every few little towns 224 00:13:05,640 --> 00:13:09,600 Speaker 2: is done slightly different. Sometimes it's added back with flour, 225 00:13:11,559 --> 00:13:16,080 Speaker 2: different type of cheeses, garlics, for instance. One of the 226 00:13:16,080 --> 00:13:20,920 Speaker 2: reasons why I picked this is my grandmother grandmother, which 227 00:13:20,960 --> 00:13:24,120 Speaker 2: comes from a very unfortunately it is not now, but 228 00:13:24,520 --> 00:13:27,600 Speaker 2: come from a very small town in Molina in the 229 00:13:27,640 --> 00:13:31,440 Speaker 2: Lake of Como, on the mountains of top Como, and 230 00:13:31,559 --> 00:13:42,400 Speaker 2: we used to get what we called polentavna polenta he's dirty. Yeah. 231 00:13:42,440 --> 00:13:47,240 Speaker 2: It was basically a very very cheesy back with an 232 00:13:47,360 --> 00:13:52,839 Speaker 2: corna polenta and in the preests, I remember, we were 233 00:13:52,840 --> 00:13:55,000 Speaker 2: not doing it at all. We would collect it from 234 00:13:55,040 --> 00:13:57,439 Speaker 2: a sort of a very very small, very very tiny 235 00:13:57,440 --> 00:14:01,520 Speaker 2: restaurant down the road in this little town, and they 236 00:14:01,600 --> 00:14:04,360 Speaker 2: used to put garlic in it as well, in the 237 00:14:04,400 --> 00:14:09,160 Speaker 2: water or before that would get completely smashed in the 238 00:14:10,720 --> 00:14:13,360 Speaker 2: so before adding the water and the polenta, they would 239 00:14:13,480 --> 00:14:18,160 Speaker 2: do oil and garlic at the bottom of the completely. 240 00:14:20,080 --> 00:14:22,480 Speaker 2: I would say, it's not really a recipe or something that. 241 00:14:23,200 --> 00:14:26,200 Speaker 1: You have to read it, so okay, start. 242 00:14:26,400 --> 00:14:28,680 Speaker 2: Put the polenta flower in a jug with the leathers 243 00:14:28,720 --> 00:14:30,800 Speaker 2: so that it can be poured in a steady stream. 244 00:14:31,560 --> 00:14:33,960 Speaker 2: Bring the water to a boil in a large saucepan 245 00:14:34,040 --> 00:14:38,080 Speaker 2: and add one teaspoon of salt. Lower the heat to simmer, 246 00:14:38,200 --> 00:14:41,720 Speaker 2: and slowly add the polenta flower steering with a whisky 247 00:14:42,000 --> 00:14:46,359 Speaker 2: until completely blended. It will now start to bubble volcanically 248 00:14:46,480 --> 00:14:48,600 Speaker 2: as Use the heat to as low as possible, and 249 00:14:48,640 --> 00:14:51,280 Speaker 2: cook the polenta steering from time to time with a 250 00:14:51,320 --> 00:14:55,560 Speaker 2: wooden spoon prevent a skin forming on the top for 251 00:14:55,680 --> 00:14:58,440 Speaker 2: about forty forty five minutes. The plant is cooked when 252 00:14:58,480 --> 00:15:01,360 Speaker 2: it falls away from the side of the pannet has 253 00:15:01,400 --> 00:15:04,400 Speaker 2: been come very dense and thick. Still in the butter 254 00:15:04,480 --> 00:15:08,480 Speaker 2: and parmesan, and season jeneralism with salt and pepper. I 255 00:15:08,520 --> 00:15:14,160 Speaker 2: don't use parmesan. I would use other type of cheese beeto. 256 00:15:16,600 --> 00:15:20,880 Speaker 2: Now there's a she's called storical rebelle, and but any 257 00:15:20,960 --> 00:15:26,880 Speaker 2: sort of heart that cheese. It depends on the part of. 258 00:15:26,360 --> 00:15:28,840 Speaker 1: And what you eat with it. When you have polenta, 259 00:15:28,920 --> 00:15:31,520 Speaker 1: do you have a do you have meat with it? 260 00:15:31,640 --> 00:15:33,840 Speaker 1: Do you have tomato sauce? 261 00:15:33,960 --> 00:15:37,640 Speaker 2: Do you have if I? If I do the polenta 262 00:15:37,720 --> 00:15:40,240 Speaker 2: with cheese and back with flour, I use it. I 263 00:15:40,360 --> 00:15:44,480 Speaker 2: usually eat it does a mad By and I like it, 264 00:15:44,520 --> 00:15:47,880 Speaker 2: which is next to it. I like it when then 265 00:15:48,040 --> 00:15:51,360 Speaker 2: is grilled, like particularly the cheesy one. When it's grilled, 266 00:15:51,400 --> 00:15:52,400 Speaker 2: I really like it. 267 00:15:52,400 --> 00:15:54,880 Speaker 1: It's a very comforting food, isn't it. Yes, it's a 268 00:15:55,000 --> 00:15:56,960 Speaker 1: very and you only have it and you never would 269 00:15:57,040 --> 00:15:59,080 Speaker 1: have it in the summer, so you always have it 270 00:15:59,160 --> 00:16:01,520 Speaker 1: in the in the winter in the mountains. 271 00:16:01,640 --> 00:16:01,880 Speaker 2: Yeah. 272 00:16:02,280 --> 00:16:05,120 Speaker 1: And your your grandmother came from the mountains. 273 00:16:05,400 --> 00:16:10,080 Speaker 2: She had this house in this very very very small town, yeah, 274 00:16:10,240 --> 00:16:13,440 Speaker 2: on top of Como, and we used together with all 275 00:16:13,440 --> 00:16:18,360 Speaker 2: the cousins and family, and it's something that it never 276 00:16:18,480 --> 00:16:22,920 Speaker 2: leaves you the taste. So for me, even when I 277 00:16:23,000 --> 00:16:26,600 Speaker 2: cook or when I go back at the recipes, you're 278 00:16:26,640 --> 00:16:29,960 Speaker 2: really just looking for memory to match what your expectation. 279 00:16:30,000 --> 00:16:32,080 Speaker 2: I think there's two parts of me. There's one who 280 00:16:32,120 --> 00:16:35,000 Speaker 2: wants to do what I desire. You know, maybe you 281 00:16:35,040 --> 00:16:39,040 Speaker 2: know you want to do something as the TV. Yeah, exactly. 282 00:16:39,720 --> 00:16:42,440 Speaker 2: But I think it's also sometimes I just want to 283 00:16:42,480 --> 00:16:46,640 Speaker 2: match a memory, and particularly for certain comforting food or 284 00:16:46,680 --> 00:16:47,240 Speaker 2: the smell. 285 00:16:47,760 --> 00:16:51,040 Speaker 1: And the smell is important, you think, very important. I 286 00:16:51,120 --> 00:16:53,600 Speaker 1: took to smell yeah, when I had a very sad 287 00:16:54,000 --> 00:16:57,960 Speaker 1: day many years ago, my son died. I remember just 288 00:16:58,000 --> 00:17:01,480 Speaker 1: wanting to smell tomatoes being cooked. I needed that smell 289 00:17:02,240 --> 00:17:05,560 Speaker 1: of of something. Do you have you have the smells 290 00:17:05,600 --> 00:17:06,639 Speaker 1: bring you back as well? 291 00:17:06,640 --> 00:17:09,840 Speaker 2: Absolutely? No, absolutely, And I think you know when I 292 00:17:09,920 --> 00:17:12,440 Speaker 2: we spoke about this, when I I have this U 293 00:17:13,520 --> 00:17:16,000 Speaker 2: strangely enough, this freeze right food company. 294 00:17:16,080 --> 00:17:17,400 Speaker 1: Yeah, so you're going to get onto that. 295 00:17:17,560 --> 00:17:21,200 Speaker 2: Yeah, But anyway, but but what is one of the 296 00:17:21,200 --> 00:17:24,920 Speaker 2: most intriguing thing about that is that when you when 297 00:17:24,960 --> 00:17:28,720 Speaker 2: you cook, you araumatized. I don't know if it's the 298 00:17:28,800 --> 00:17:33,280 Speaker 2: correct English. The room slowly, you know, actually, but when 299 00:17:33,359 --> 00:17:38,159 Speaker 2: for instance, you rehiderate a a meal, you kind of 300 00:17:38,200 --> 00:17:42,959 Speaker 2: have the order and the aroma coming all together. 301 00:17:43,160 --> 00:17:43,360 Speaker 1: Yeah. 302 00:17:44,119 --> 00:17:47,240 Speaker 2: And I think that is a very intriguing kind of 303 00:17:47,359 --> 00:17:51,960 Speaker 2: process of also going back to the relationship with with 304 00:17:51,680 --> 00:17:55,000 Speaker 2: the with the smell and memories, like all of a 305 00:17:55,040 --> 00:17:58,000 Speaker 2: sudden walking into a room where they've been cooking for 306 00:17:58,040 --> 00:18:00,879 Speaker 2: two hours. But you kind of through that process, and 307 00:18:00,920 --> 00:18:02,000 Speaker 2: I think it's very fascinating. 308 00:18:02,119 --> 00:18:04,239 Speaker 1: What are the smells that you remember growing up? Well, 309 00:18:04,240 --> 00:18:06,359 Speaker 1: can you remember the kitchen in your house when you 310 00:18:06,440 --> 00:18:08,760 Speaker 1: were growing up? Well, okay, tell me about the kitchen 311 00:18:08,800 --> 00:18:09,359 Speaker 1: in your house. 312 00:18:10,640 --> 00:18:11,720 Speaker 2: Stainless steel. 313 00:18:12,359 --> 00:18:16,080 Speaker 1: Where was this smell in an apartment or an apartment? 314 00:18:16,200 --> 00:18:20,960 Speaker 2: I remember it was a long corridor, just a corridor 315 00:18:21,359 --> 00:18:24,600 Speaker 2: with green cabinets, and there was a stainless steel they're 316 00:18:24,640 --> 00:18:27,640 Speaker 2: still there, actually, the stainless steel top. 317 00:18:27,800 --> 00:18:28,760 Speaker 1: So who did the cooking? 318 00:18:29,119 --> 00:18:32,439 Speaker 2: My mom, my dad, both, everybody cooked a lot of it. 319 00:18:34,160 --> 00:18:37,320 Speaker 2: Very passionate, I think particularly my father. 320 00:18:37,560 --> 00:18:41,440 Speaker 1: Was he also from that same Oh so he was ruskiing? 321 00:18:42,040 --> 00:18:44,719 Speaker 1: So was there foods that he brought with him? 322 00:18:45,080 --> 00:18:48,120 Speaker 2: Yeah? Lot? And I think there was a lot of 323 00:18:48,160 --> 00:18:53,520 Speaker 2: that going on and just being you know, not fanatical, 324 00:18:53,560 --> 00:18:56,360 Speaker 2: but really maybe you're working for weeks and weeks on rest, 325 00:18:56,400 --> 00:18:58,200 Speaker 2: if you're just trying to get it better. I remember 326 00:18:58,240 --> 00:19:00,639 Speaker 2: this period of maybe you know, having to eat the 327 00:19:00,680 --> 00:19:06,120 Speaker 2: same three weeks, three times a week just to improve 328 00:19:06,200 --> 00:19:09,600 Speaker 2: something or to make sure it was as we wanted. 329 00:19:09,720 --> 00:19:10,480 Speaker 2: But yes it was. 330 00:19:10,960 --> 00:19:13,760 Speaker 1: Would you have would you have dinner in the evening altogether? 331 00:19:14,040 --> 00:19:14,280 Speaker 2: Yeah? 332 00:19:15,040 --> 00:19:17,440 Speaker 1: Yeah. We really grew up then with the feeling that 333 00:19:17,480 --> 00:19:20,640 Speaker 1: food was very important to you. Did you think that's 334 00:19:20,680 --> 00:19:21,680 Speaker 1: a very Italian? 335 00:19:21,800 --> 00:19:24,480 Speaker 2: I think so probably there is a value. I don't 336 00:19:24,480 --> 00:19:27,639 Speaker 2: want to have any sort I'm really noticed kind of 337 00:19:27,760 --> 00:19:34,320 Speaker 2: nostalgia no romantic person it relates to you know, related 338 00:19:34,320 --> 00:19:39,080 Speaker 2: to Italy, but maybe yes, among many other countries, think 339 00:19:39,760 --> 00:19:40,680 Speaker 2: some more. 340 00:19:40,520 --> 00:19:45,400 Speaker 1: Than the real culture of food is a culture that 341 00:19:45,520 --> 00:19:49,800 Speaker 1: goes way back to understanding what a loaf of bread is, 342 00:19:50,040 --> 00:19:53,200 Speaker 1: what you know, what how you respect getting a fish 343 00:19:53,280 --> 00:19:57,960 Speaker 1: on the bone and cooking it whole and explaining to 344 00:19:58,800 --> 00:20:01,359 Speaker 1: you know in a way that it's the regionality. I 345 00:20:01,359 --> 00:20:04,480 Speaker 1: don't really say it's you know, city to city or 346 00:20:04,600 --> 00:20:07,720 Speaker 1: town to town. It's really family, the family, the way 347 00:20:07,760 --> 00:20:10,480 Speaker 1: you cook the food. You know, how did your grandmother 348 00:20:10,560 --> 00:20:11,880 Speaker 1: cook it? How do you cook it? 349 00:20:11,960 --> 00:20:15,840 Speaker 2: No, absolutely, but I also think that it's sometimes it's 350 00:20:15,840 --> 00:20:19,600 Speaker 2: not really about the quality or to make the best 351 00:20:19,640 --> 00:20:23,520 Speaker 2: of it, but going back to the memories, you want 352 00:20:23,800 --> 00:20:27,399 Speaker 2: a certain taste profile, even though you are aware that 353 00:20:27,560 --> 00:20:32,040 Speaker 2: is not what potentially in the academy of cooking is 354 00:20:32,080 --> 00:20:34,480 Speaker 2: not the best. So I think this relationship is very 355 00:20:34,480 --> 00:20:36,560 Speaker 2: important and it goes back to culture. And I think 356 00:20:36,600 --> 00:20:40,240 Speaker 2: also you said something that I absolutely agree, which is 357 00:20:40,240 --> 00:20:46,639 Speaker 2: the originality, which is not the world the traditional traditional, 358 00:20:46,680 --> 00:20:50,560 Speaker 2: which I'm kind of appalled I really like against also 359 00:20:50,560 --> 00:20:51,800 Speaker 2: because it has no meaning. 360 00:20:52,080 --> 00:20:54,880 Speaker 1: It's like it's when which tradition we end up. 361 00:20:54,800 --> 00:20:58,120 Speaker 2: To when how further back you go, like being philologically 362 00:20:58,119 --> 00:21:01,760 Speaker 2: in the instead of cooking is completely possible. 363 00:21:02,040 --> 00:21:04,720 Speaker 1: And also tradition. I had a friend of mine and 364 00:21:04,880 --> 00:21:08,080 Speaker 1: we they were here from the United States, from New York, 365 00:21:08,400 --> 00:21:12,240 Speaker 1: and we had a we had lunch one Sunday, you know, 366 00:21:12,320 --> 00:21:14,800 Speaker 1: and we had lunch. We said let's meet next Sunday. 367 00:21:15,200 --> 00:21:18,720 Speaker 1: So we met next Sunday and then wed that Sunday lunch. 368 00:21:18,760 --> 00:21:21,919 Speaker 1: We said, let's meet next Sunday. And their little son said, 369 00:21:22,400 --> 00:21:24,840 Speaker 1: is this the meaning of tradition? You know that we 370 00:21:25,359 --> 00:21:27,399 Speaker 1: had three Sundays in a row, and if we have 371 00:21:27,440 --> 00:21:30,360 Speaker 1: another one, is that what tradition is? We said, yeah, 372 00:21:30,440 --> 00:21:33,440 Speaker 1: you can create your own traditions. You say I'll see 373 00:21:33,480 --> 00:21:36,439 Speaker 1: you every Sunday, that's a tradition, or you know the 374 00:21:36,480 --> 00:21:38,720 Speaker 1: way we are at the table, or the food we cook, 375 00:21:39,080 --> 00:21:41,520 Speaker 1: it's a it doesn't have to be You can create 376 00:21:41,520 --> 00:21:44,440 Speaker 1: a tradition in one minute. You know, this is our tradition. 377 00:21:45,440 --> 00:21:48,000 Speaker 2: So they've always done it, is just to know it's 378 00:21:48,040 --> 00:21:54,120 Speaker 2: like some I personally, sometimes I've been the maddest, particularly 379 00:21:54,160 --> 00:21:57,080 Speaker 2: with Italians or maybe other countries were the same off, 380 00:21:57,240 --> 00:22:01,000 Speaker 2: like wanting to stick to a certain way of doing 381 00:22:01,000 --> 00:22:05,359 Speaker 2: certain things because it's you don't really know what you're defending. 382 00:22:06,720 --> 00:22:10,280 Speaker 2: Also because if you dig I am a passionate history, 383 00:22:10,320 --> 00:22:15,840 Speaker 2: and if you dig into things, you are exactly I 384 00:22:15,840 --> 00:22:18,760 Speaker 2: think everything I do is always as a relationship between 385 00:22:19,400 --> 00:22:22,080 Speaker 2: whether it was the film or the film I'm writing now, 386 00:22:22,240 --> 00:22:27,400 Speaker 2: is always about kind of a current status of themes 387 00:22:27,440 --> 00:22:31,120 Speaker 2: that I try to connect that I'm interested about and 388 00:22:31,359 --> 00:22:34,680 Speaker 2: try to trace them back and work my you know, 389 00:22:35,160 --> 00:22:41,280 Speaker 2: work backwards in history. And then I think I'm not 390 00:22:41,480 --> 00:22:45,760 Speaker 2: interested in the idea of just being observational. So it's 391 00:22:45,800 --> 00:22:49,119 Speaker 2: always kind of okay giving a proposal in a way 392 00:22:50,000 --> 00:22:53,840 Speaker 2: as I did with the film, or you know, speculating 393 00:22:53,840 --> 00:22:57,200 Speaker 2: on us slightly, you know, the future ahead, or giving 394 00:22:57,200 --> 00:22:59,480 Speaker 2: a proposal or an idea or a point of view, 395 00:22:59,560 --> 00:23:05,320 Speaker 2: and not being not just depicting reality. 396 00:23:08,640 --> 00:23:11,399 Speaker 1: The interesting thing that we were we refer to it 397 00:23:11,520 --> 00:23:15,280 Speaker 1: just now, but as as your freeze dried food, but 398 00:23:15,400 --> 00:23:19,080 Speaker 1: you talked about when we were in Venice, and it 399 00:23:19,320 --> 00:23:23,200 Speaker 1: to me it's just a very very fascinating idea. Someone 400 00:23:23,240 --> 00:23:25,840 Speaker 1: who takes the ingredients, as you say, the only in 401 00:23:25,880 --> 00:23:28,879 Speaker 1: the river cafe, the only thing we freeze is water. 402 00:23:29,280 --> 00:23:31,120 Speaker 1: Tell me about how this all started. 403 00:23:31,560 --> 00:23:35,120 Speaker 2: I think it has multiple origin story. In a way, 404 00:23:35,520 --> 00:23:39,679 Speaker 2: I spent a lot of time sailing offshore. I was 405 00:23:39,720 --> 00:23:43,919 Speaker 2: a professional in a way I still at time do 406 00:23:44,240 --> 00:23:50,399 Speaker 2: I still sail professionally, even though it's not anymore my 407 00:23:51,080 --> 00:23:56,600 Speaker 2: the core of my profession. So and when you sail 408 00:23:56,920 --> 00:23:59,480 Speaker 2: off shore, so kind of transatlantic type of voyage is 409 00:24:00,080 --> 00:24:04,399 Speaker 2: on this very high performance bot. It's like being in 410 00:24:04,440 --> 00:24:09,920 Speaker 2: a tent in a k TOO base camp, even though 411 00:24:09,960 --> 00:24:13,040 Speaker 2: I don't do any helpings, but kind of that sinceitively 412 00:24:13,080 --> 00:24:15,240 Speaker 2: so you are in a very small and closed environment 413 00:24:16,160 --> 00:24:20,119 Speaker 2: where you can only bring just light foods. And so 414 00:24:20,160 --> 00:24:24,120 Speaker 2: I spent a lot of time eating fizze drive, which 415 00:24:24,160 --> 00:24:28,119 Speaker 2: to be honest, they were all quite pooring quality. And 416 00:24:28,160 --> 00:24:30,960 Speaker 2: so many years ago, actually I was maybe twenty five, 417 00:24:31,000 --> 00:24:34,159 Speaker 2: I thought of what if one day, you know, I 418 00:24:34,200 --> 00:24:38,480 Speaker 2: do a company where I can use the same approach 419 00:24:38,520 --> 00:24:42,760 Speaker 2: to freeze drying in this pouch for like outdoor sport 420 00:24:43,560 --> 00:24:47,520 Speaker 2: at the moment, but do it with very good food 421 00:24:48,640 --> 00:24:51,159 Speaker 2: that has a meaning. Fish drying is the technology that 422 00:24:51,280 --> 00:24:55,000 Speaker 2: used to make vaccine and medicine. Now it's an incredible technology, 423 00:24:55,000 --> 00:25:02,480 Speaker 2: it's just has been used maybe not at his best. 424 00:25:00,480 --> 00:25:03,680 Speaker 1: How do you make freeze drive food? What is the technology? 425 00:25:04,440 --> 00:25:06,800 Speaker 2: The technology is that basically what you do is you 426 00:25:06,840 --> 00:25:10,320 Speaker 2: take a food, you freeze it, you plus chill it 427 00:25:10,440 --> 00:25:13,120 Speaker 2: for someone who would be more in the know how 428 00:25:13,200 --> 00:25:16,679 Speaker 2: like yourself. So you'll lower it to minus fourty quickly 429 00:25:17,600 --> 00:25:20,679 Speaker 2: and then in a vacuum, through a process of what 430 00:25:20,800 --> 00:25:27,399 Speaker 2: is called sublimation, the water is taken out. So to 431 00:25:27,440 --> 00:25:31,040 Speaker 2: put it in simple terms, you are removing the humidity 432 00:25:31,080 --> 00:25:33,240 Speaker 2: the moisture of a food, which is what it makes 433 00:25:33,240 --> 00:25:38,119 Speaker 2: it go bad, but without using time like hair drying 434 00:25:38,160 --> 00:25:41,359 Speaker 2: it for months, and without using heat which can ruin 435 00:25:41,440 --> 00:25:45,560 Speaker 2: the food. You're doing it with cold. And this has 436 00:25:45,560 --> 00:25:51,120 Speaker 2: been invented almost one hundred years ago, but only in 437 00:25:51,200 --> 00:25:54,919 Speaker 2: the after the Second World War is really started to 438 00:25:54,960 --> 00:25:59,120 Speaker 2: be used for space, food for outdoors. 439 00:25:59,160 --> 00:26:01,040 Speaker 1: And what is some of the dishes I can have 440 00:26:01,080 --> 00:26:02,160 Speaker 1: if I were to catch. 441 00:26:02,040 --> 00:26:07,320 Speaker 2: Your There's a lentin and pasta soup. There's a chic 442 00:26:07,480 --> 00:26:10,560 Speaker 2: peas and pasta as well. There's a easy busy, which 443 00:26:10,600 --> 00:26:14,080 Speaker 2: is right. I had anything the last. 444 00:26:13,880 --> 00:26:18,000 Speaker 1: Time, and the other night I had it at dinner 445 00:26:18,080 --> 00:26:18,920 Speaker 1: in Venison. 446 00:26:19,000 --> 00:26:20,600 Speaker 2: Is so good, I was. 447 00:26:20,840 --> 00:26:23,320 Speaker 1: My mother in law used to say, you must put 448 00:26:23,359 --> 00:26:25,879 Speaker 1: shees Italian from Trieste, and she said, you have to 449 00:26:25,920 --> 00:26:30,399 Speaker 1: put a pe in for every grain of rice, every 450 00:26:30,440 --> 00:26:31,639 Speaker 1: grain of rice as. 451 00:26:31,520 --> 00:26:36,320 Speaker 2: A p So it's that there's what we're doing. We're 452 00:26:36,359 --> 00:26:37,840 Speaker 2: doing your recipes with. 453 00:26:47,920 --> 00:26:50,879 Speaker 1: Tell me about you say that you're a sailor. You 454 00:26:50,920 --> 00:26:53,040 Speaker 1: say that you've sailed, and that we were talking about 455 00:26:53,080 --> 00:26:56,679 Speaker 1: being solitary and being you know, against in the wild. 456 00:26:56,840 --> 00:26:59,760 Speaker 1: You're in nature with the force of the wind. And 457 00:27:00,680 --> 00:27:03,040 Speaker 1: when you're sailing, when you're in the water, are you 458 00:27:03,160 --> 00:27:06,639 Speaker 1: thinking about the memories or the feeling of that you 459 00:27:06,760 --> 00:27:10,360 Speaker 1: have of how does the food come into that experience? 460 00:27:10,720 --> 00:27:15,560 Speaker 2: Probably my next film will present this again giving a 461 00:27:15,640 --> 00:27:21,520 Speaker 2: hint on that. But so the ocean is a very 462 00:27:21,560 --> 00:27:25,040 Speaker 2: wild place, you know, and eating in this very wild 463 00:27:25,160 --> 00:27:28,600 Speaker 2: environment is and you know, you're basically on a boat. 464 00:27:28,600 --> 00:27:30,320 Speaker 2: You're on a kind of a moving eye. 465 00:27:30,480 --> 00:27:33,000 Speaker 1: It's the longest trip you've taken on about. 466 00:27:32,880 --> 00:27:34,440 Speaker 2: Maybe twenty five days. 467 00:27:34,240 --> 00:27:37,800 Speaker 1: With twenty five days without stopping. Where was that between? 468 00:27:37,880 --> 00:27:40,920 Speaker 2: Where? And were that was on? With an Italian skipper 469 00:27:41,000 --> 00:27:46,480 Speaker 2: called Giovanni Soldini from Okinawa to Melbourne. 470 00:27:47,680 --> 00:27:48,879 Speaker 1: How many we were on the boat? 471 00:27:49,480 --> 00:27:52,920 Speaker 2: We were probably ten? Yeah, ten, I would say ten 472 00:27:53,040 --> 00:27:55,960 Speaker 2: rated I don't remember exactly, and I think the food 473 00:27:56,040 --> 00:28:00,399 Speaker 2: is so does of course it developed for the ocean 474 00:28:00,600 --> 00:28:05,680 Speaker 2: as an athlete, but there's also one as just extremely 475 00:28:05,720 --> 00:28:09,000 Speaker 2: fascinated by that environment that I had the opportunity to 476 00:28:09,040 --> 00:28:15,440 Speaker 2: explore and firstand and all of these together has led 477 00:28:15,480 --> 00:28:20,399 Speaker 2: me to really study and understand the relationship between food 478 00:28:20,840 --> 00:28:24,440 Speaker 2: and seafaring, you know, which is thousands of years old. 479 00:28:25,000 --> 00:28:27,600 Speaker 2: And a lot of the methods that we used to 480 00:28:27,640 --> 00:28:31,560 Speaker 2: preserve food today are directly linked with the ability to 481 00:28:31,680 --> 00:28:33,960 Speaker 2: load it on a sheep and go for a longer voyage. 482 00:28:34,840 --> 00:28:39,720 Speaker 2: So if you take a Dutch waxed cheese, the wax 483 00:28:39,760 --> 00:28:44,640 Speaker 2: thing is a method to make sure that water or 484 00:28:44,720 --> 00:28:48,840 Speaker 2: animal cannot access the cheese in a voyage. So even 485 00:28:48,880 --> 00:28:52,600 Speaker 2: though everything has changed, there's a human component of it 486 00:28:52,600 --> 00:28:56,040 Speaker 2: that kind of stays the same, you know. It's sometimes 487 00:28:56,040 --> 00:28:57,960 Speaker 2: we joke about, you know, the technology of this boat 488 00:28:57,960 --> 00:29:00,200 Speaker 2: when I sell of shore is incredible, and every thing 489 00:29:00,200 --> 00:29:04,520 Speaker 2: has changed, but the feeling of being wet and cold 490 00:29:04,520 --> 00:29:07,200 Speaker 2: in a bank is the same now as it was 491 00:29:07,600 --> 00:29:10,800 Speaker 2: two years ago. The water is still cold, the water 492 00:29:10,880 --> 00:29:14,560 Speaker 2: is still rough, So there is something that is completely 493 00:29:15,400 --> 00:29:21,880 Speaker 2: cust through the generation and and and this research about 494 00:29:22,840 --> 00:29:25,800 Speaker 2: how do we when you are off shore? And also 495 00:29:26,120 --> 00:29:30,040 Speaker 2: what can you invent so that you can go for 496 00:29:30,160 --> 00:29:34,120 Speaker 2: longer voyage? Yes, you know that's that's without going into 497 00:29:34,160 --> 00:29:37,200 Speaker 2: the cracks of it. But there's really so many examples 498 00:29:37,240 --> 00:29:45,240 Speaker 2: of how the two are strictly connected and and it's 499 00:29:45,280 --> 00:29:47,720 Speaker 2: a beautiful short history. 500 00:29:47,640 --> 00:29:49,560 Speaker 1: When you get off the boat. And this leads to 501 00:29:49,600 --> 00:29:52,480 Speaker 1: my last question. When you when you get off the boat, 502 00:29:53,120 --> 00:29:55,520 Speaker 1: is there something that you really crave that you need 503 00:29:55,560 --> 00:29:56,600 Speaker 1: to to. 504 00:29:56,960 --> 00:30:01,280 Speaker 2: Eat when you get back to Yes, I probably either 505 00:30:02,000 --> 00:30:11,360 Speaker 2: salto yellow but made the day after, or even just 506 00:30:11,400 --> 00:30:16,280 Speaker 2: a spaghetti with tomato and one of the two. Another 507 00:30:16,360 --> 00:30:24,120 Speaker 2: comfort I have is to a pumpkin sweet field pasta. 508 00:30:24,840 --> 00:30:25,560 Speaker 2: That's another one. 509 00:30:25,560 --> 00:30:29,120 Speaker 1: I really I think your than three really good. 510 00:30:31,000 --> 00:30:31,600 Speaker 2: You know tonight? 511 00:30:31,640 --> 00:30:33,720 Speaker 1: Where are you eating tonight? Are you going home? Back 512 00:30:33,720 --> 00:30:39,400 Speaker 1: to Milan? All those for the next time. 513 00:30:39,840 --> 00:30:42,000 Speaker 2: Thank you so much, thank you, thank you much for 514 00:30:45,920 --> 00:30:49,160 Speaker 2: Ruthy's Table four was produced by Alex Bow, Robbie Hamilton 515 00:30:49,280 --> 00:30:52,800 Speaker 2: and Sad Wagers with Andrew Sang and Palasilina. This has 516 00:30:52,840 --> 00:30:54,840 Speaker 2: been an atomised production for I Hot Video. 517 00:30:58,880 --> 00:31:02,760 Speaker 1: Ruth's Table four brought to you by Sky and Montclair,