1 00:00:00,120 --> 00:00:03,760 Speaker 1: Cook Like and Italian starts at eight o'clock tonight on SBS. 2 00:00:03,800 --> 00:00:08,320 Speaker 1: The new season features Sylvia Coloca dishing up timeless Italian passion. 3 00:00:08,800 --> 00:00:11,160 Speaker 1: I love that it's like just another word for food, 4 00:00:11,200 --> 00:00:13,840 Speaker 1: Italian passions, the home made ingredients and the family food 5 00:00:13,920 --> 00:00:16,599 Speaker 1: rituals that many Italian Australians still use today to eat 6 00:00:16,640 --> 00:00:19,880 Speaker 1: well and educate new generations on the sanctity of food 7 00:00:20,200 --> 00:00:22,239 Speaker 1: and it's connection to family. 8 00:00:22,480 --> 00:00:24,599 Speaker 2: Sylvia's with us now, Hello, Zilly. 9 00:00:24,360 --> 00:00:27,800 Speaker 3: Good morning, oh y, thanks for having me. 10 00:00:27,880 --> 00:00:30,000 Speaker 2: Oh thanks for joining us. Thanks for the show. It's 11 00:00:30,040 --> 00:00:31,360 Speaker 2: the third season. 12 00:00:31,400 --> 00:00:34,879 Speaker 1: Where heading into winter, what's the best produce to use? 13 00:00:35,000 --> 00:00:36,280 Speaker 1: Right now as we head into winter? 14 00:00:38,640 --> 00:00:39,400 Speaker 3: Brings to mind. 15 00:00:41,040 --> 00:00:42,920 Speaker 2: I just love the way you said itsute. 16 00:00:45,720 --> 00:00:55,000 Speaker 3: You try now you have to mean it and that. 17 00:00:56,840 --> 00:00:58,640 Speaker 4: You're the real McCoid. But we're not going to kind 18 00:00:58,640 --> 00:01:00,520 Speaker 4: of imitate that. 19 00:01:00,840 --> 00:01:04,880 Speaker 1: Sylvia Italian is one of the most universally loved mausines, 20 00:01:05,160 --> 00:01:07,399 Speaker 1: but not everyone has a not not to learn their 21 00:01:07,400 --> 00:01:10,160 Speaker 1: recipes from. So what are some quick tips you can 22 00:01:10,200 --> 00:01:13,520 Speaker 1: share with us to make some great, fust free Italian food. 23 00:01:14,760 --> 00:01:18,000 Speaker 3: Oh that's a really good question, because it is true. 24 00:01:18,080 --> 00:01:21,080 Speaker 3: It's this thing where you know it's the information that 25 00:01:21,120 --> 00:01:25,520 Speaker 3: you don't find in cookbooks, is the insider's knowledge that 26 00:01:25,600 --> 00:01:28,360 Speaker 3: you get from growing up with an Italian nonna. So 27 00:01:28,440 --> 00:01:30,240 Speaker 3: that this is what I try to do. So it's 28 00:01:30,280 --> 00:01:34,520 Speaker 3: little things like don't train your pasta because the pasta 29 00:01:34,560 --> 00:01:38,399 Speaker 3: cooking water it's full of starches that will help you 30 00:01:38,520 --> 00:01:41,840 Speaker 3: create a really luscious sauce. But what we do in 31 00:01:41,880 --> 00:01:45,000 Speaker 3: eat we just lift it out with like a slotted 32 00:01:45,080 --> 00:01:49,320 Speaker 3: spoon or with like a skimmer and put it straight 33 00:01:49,480 --> 00:01:52,440 Speaker 3: in the pan with the sauce. But also what we do, 34 00:01:53,040 --> 00:01:56,800 Speaker 3: say the pasta packet says cook for nine minutes, yep, 35 00:01:57,320 --> 00:02:01,320 Speaker 3: you cook it for eight, okay, because the residual heat 36 00:02:01,560 --> 00:02:04,120 Speaker 3: will keep on cooking your past us, so you have 37 00:02:04,160 --> 00:02:07,360 Speaker 3: to factory in that time. And especially if you toss 38 00:02:07,400 --> 00:02:09,280 Speaker 3: it in the source, you can even get it out 39 00:02:09,280 --> 00:02:13,360 Speaker 3: at seven minutes no matter what. Uh, you know, pasta's 40 00:02:13,400 --> 00:02:15,280 Speaker 3: going to sit around for a couple of minutes before 41 00:02:15,320 --> 00:02:18,600 Speaker 3: everybody's seated at the table. And so then you've got 42 00:02:18,639 --> 00:02:20,840 Speaker 3: that really perfect. 43 00:02:20,080 --> 00:02:22,079 Speaker 2: Then that's beautiful. 44 00:02:22,120 --> 00:02:24,040 Speaker 1: That is just the greatest because there here I've been 45 00:02:24,200 --> 00:02:27,040 Speaker 1: training my pasta within an inch of its life. 46 00:02:27,600 --> 00:02:31,720 Speaker 3: Oh my life, it's such a dangerous thing to do 47 00:02:31,840 --> 00:02:34,200 Speaker 3: in a kitchen and we're walking around with a part 48 00:02:34,240 --> 00:02:35,160 Speaker 3: of boiled water. 49 00:02:35,320 --> 00:02:40,200 Speaker 4: And yeah. So, but one of one of the problems 50 00:02:40,240 --> 00:02:42,520 Speaker 4: right now with all the prices going is tomatoes in 51 00:02:42,560 --> 00:02:44,920 Speaker 4: Australia are a ridiculous price right now, and if you're 52 00:02:44,960 --> 00:02:47,480 Speaker 4: lucky enough to taste a real Italian tomato in Florence 53 00:02:47,600 --> 00:02:51,600 Speaker 4: or wherever, there's something about it. What about the first 54 00:02:51,600 --> 00:02:54,720 Speaker 4: episode featuring Beside the Day, tell us a bit about it. 55 00:02:54,800 --> 00:02:58,880 Speaker 3: Well, we shot that in summer here in Australia, so 56 00:02:58,960 --> 00:03:02,440 Speaker 3: that's when tomatoes are at the peak of the season, 57 00:03:02,560 --> 00:03:06,080 Speaker 3: towards the end of summer, and henceforth there a lot cheaper. 58 00:03:06,200 --> 00:03:08,960 Speaker 3: So we had I think we had eighty kilos of 59 00:03:09,040 --> 00:03:15,200 Speaker 3: Roman mats on that day, and we had the whole family, 60 00:03:15,360 --> 00:03:18,760 Speaker 3: extended family, not my family, a family that I have 61 00:03:18,880 --> 00:03:23,000 Speaker 3: decided that they're going to adopt me. I made friends 62 00:03:23,000 --> 00:03:27,000 Speaker 3: with one member of that family at swimming lessons once 63 00:03:27,040 --> 00:03:29,040 Speaker 3: and then she's introduced me to the whole family, and 64 00:03:30,040 --> 00:03:32,519 Speaker 3: so I told her in the past, I am going 65 00:03:32,560 --> 00:03:35,960 Speaker 3: to gate crash your pasas to day, and sure enough 66 00:03:36,000 --> 00:03:38,840 Speaker 3: I did with cameras, so could us to them for 67 00:03:39,160 --> 00:03:42,200 Speaker 3: really letting us in. But they invited the extended family, 68 00:03:42,280 --> 00:03:47,120 Speaker 3: boyfriend's girlfriends, and it was magical. All the kids were involved. 69 00:03:47,600 --> 00:03:49,520 Speaker 3: But the trick is, if you want to make your 70 00:03:49,520 --> 00:03:53,360 Speaker 3: pastacheo pasata in autumn winter, you're going to pay a 71 00:03:53,400 --> 00:03:56,920 Speaker 3: premium because tomatoes are not in season and also they're 72 00:03:57,000 --> 00:03:59,120 Speaker 3: never going to taste as good as those ones that 73 00:03:59,200 --> 00:04:01,720 Speaker 3: have had the opportunited you to rather than in the 74 00:04:01,760 --> 00:04:05,640 Speaker 3: summer sun. So just wait around when March rolls around. 75 00:04:06,000 --> 00:04:06,560 Speaker 1: You do that. 76 00:04:07,880 --> 00:04:10,640 Speaker 3: You have an Italian friend of neighbor, go and steal there. 77 00:04:10,720 --> 00:04:14,760 Speaker 1: Absolutely got a couple of those Roma Roma tomatoes has 78 00:04:14,800 --> 00:04:16,279 Speaker 1: always been my go to tomato. 79 00:04:16,400 --> 00:04:18,440 Speaker 2: Is that the one that is the pick for any 80 00:04:18,440 --> 00:04:19,160 Speaker 2: Italian issue. 81 00:04:20,839 --> 00:04:23,719 Speaker 3: Italians like to use. This variety of tomato is called 82 00:04:23,760 --> 00:04:28,720 Speaker 3: sam Matano. They're really elusive to come by here in Australia. 83 00:04:29,200 --> 00:04:32,279 Speaker 3: The closest relative, I would say is the Roma. 84 00:04:32,680 --> 00:04:34,039 Speaker 2: Love it so Sylvia. 85 00:04:34,120 --> 00:04:36,320 Speaker 1: On top of filming the new season, you've been adding 86 00:04:36,320 --> 00:04:41,400 Speaker 1: to your acting resume. You've done Little Tornadoes and the twelve. 87 00:04:41,600 --> 00:04:45,440 Speaker 1: Do you run your lines with your incredible husband, Richard Roxbury. 88 00:04:46,920 --> 00:04:52,600 Speaker 3: We have hardly crossed. We get some still, some blinds 89 00:04:52,680 --> 00:04:56,080 Speaker 3: run with that guy, but we've hardly seen each other 90 00:04:56,160 --> 00:04:59,320 Speaker 3: this year because it's been it's been a bit silly 91 00:04:59,440 --> 00:05:04,960 Speaker 3: like that. Yes, Little Grenade Loads is opened last weekend 92 00:05:05,120 --> 00:05:08,200 Speaker 3: and tonight actually I am. I am going to be 93 00:05:08,279 --> 00:05:12,000 Speaker 3: at the Ortime Theater in Mossman here in Sydney because 94 00:05:12,000 --> 00:05:14,880 Speaker 3: there's a gala screening event. So if you're in Sydney 95 00:05:14,880 --> 00:05:17,440 Speaker 3: and you want to come along and meet me, I'll 96 00:05:17,440 --> 00:05:20,640 Speaker 3: be there. Richard is also going to be there for me. 97 00:05:22,960 --> 00:05:24,320 Speaker 4: Is my day, okay? 98 00:05:25,440 --> 00:05:28,640 Speaker 3: And I believe The twelve, which is this beautiful Fox 99 00:05:28,720 --> 00:05:33,440 Speaker 3: Telle ten parts series Starrying Samuel and Marta Rusudov and 100 00:05:34,240 --> 00:05:35,559 Speaker 3: a couple of other guys. 101 00:05:35,680 --> 00:05:36,919 Speaker 2: That's a beautiful. 102 00:05:38,000 --> 00:05:42,400 Speaker 3: Oh yeah, there's so many of us, and that starts 103 00:05:42,400 --> 00:05:46,600 Speaker 3: to June twenty first, I believe, and that one is 104 00:05:47,080 --> 00:05:49,640 Speaker 3: really something special, lady. 105 00:05:50,520 --> 00:05:52,200 Speaker 4: I love. The twelve is a ten part series. 106 00:05:52,760 --> 00:05:56,360 Speaker 1: Twelve, well, no, there's all of that and eight and 107 00:05:56,480 --> 00:05:59,440 Speaker 1: Cook like an Italian season three eight o'clock to night 108 00:05:59,560 --> 00:05:59,960 Speaker 1: on SBA. 109 00:06:00,720 --> 00:06:04,039 Speaker 2: Lovely to Chat to Sylvia. 110 00:06:04,040 --> 00:06:08,520 Speaker 3: Same, thank you, guys. 111 00:06:09,120 --> 00:06:11,520 Speaker 2: That was pretty good. I could listen to Sylvia all 112 00:06:11,720 --> 00:06:12,760 Speaker 2: day long. 113 00:06:12,560 --> 00:06:14,240 Speaker 4: And I could sit there and imagine. 114 00:06:13,920 --> 00:06:16,040 Speaker 2: Doing it, having a little session in the kitchen cooking 115 00:06:16,080 --> 00:06:17,880 Speaker 2: with it. Oh my goodness, that would be so cool. 116 00:06:18,160 --> 00:06:19,720 Speaker 2: We drowning Roman tomato juice. 117 00:06:20,160 --> 00:06:20,520 Speaker 4: Love it.