All language subtitles for ital2

♪
IF YOU STRAP ON YOUR SKIS IN

THE ALPS AND HEAD STRAIGHT DOWN
THE MOUNTAINS, YOU’LL FIND

YOURSELF IN THE FERTILE PLAINS
OF PIEDMONT.

THIS REGION TUCKED INTO THE
NORTHERN CORNER OF ITALY IS A

WONDER, OFFERING UP SOME OF THE
BEST PRODUCE IN THE WORLD, FROM

EXQUISITE WHITE TRUFFLES TO RICE
FOR RISOTTO AND THE FINEST

WINES.
IT’S INCREDIBLE HOW REALLY

YOU PUT IT IN THE GLASS AND IN
TEN MINUTES IT’S CHANGED

COMPLETELY.
THE PEOPLE HERE ARE FUELED BY

PASSION AND AMBITION. MAGICAL.

THEY JUST DON’T LIKE TO SHOUT
ABOUT IT.

OH, MY GOD.
I’M STANLEY TUCCI, I’M ITALIAN

ON BOTH SIDES, AND I’M TRAVELING
ACROSS ITALY TO DISCUSS HOW THE

FOOD IN THIS COUNTRY’S 20
REGIONS IS AS UNIQUE AS THE

PEOPLE AND THEIR PAST.
IT RESURRECTS A DEAD PERSON.

Reporter: PIEDMAN IS A PLACE
THAT’S INNOVATE.

I HE HAS TO BE A LITTLE CRAZY.
HERE YOU HAVE TO EXPECT THE

UNPECKS THE.
AND IN TO COME AT THINGS A

LITTLE DIFFERENTLY, TO HONOR ITS
REAL TRADITIONS.

NO, NO, NO.
♪

ILITILY HAS A REPUTATION FOR
COVE, BUT IT’S TAKEN TO ANOTHER

LEVEL IN TURIN.
ITS GRACEFUL SQUARES AND EMGANT

BUILDINGS ARE THE PERFECT SET
TOGGLINGER OVER SOMETHING POTENT

AND WARMING.
IF YOU SQUINT, YOU CAN EVEN

IMAGINE YOURSELF IN PARIS AND
THAT’S NO ACCIDENT.

TURIN IS THE CAPITAL OF
PIEDMONT, A REGION IN THE

EXTREME NORTHWEST OF ITALY
DIRECTLY ON THE BORDER WITH

FRANCE.
HAVING SUCH A LARGER THAN LIFE

NEIGHBOR HAS LEFT ITS MARK.
FRENCH IDEAS, CUSTOMS AND FOOD

ARE EVERYWHERE.
BORN OF JUNIPERO.

BONGIOURNO.
IF THERE’S A DRINK THAT SUMS

IT UP, IT’S THIS.
IT’S A POTION THAT HAS BEEN ALL

THE RAGE SINCE THE 1760s.
CAN I PUT ARE MY SPOON IN IT?

I KNOW THAT SOUNDS LIKE A
NAUGHTY QUESTION.

NO.
THAT’S REALLY GOOD.

IT’S IN THREE LAWYERS,
CHOCOLATE, CREAM, DIFFERENT

TEMPERATURES.
THE FRENCH MAY HAVE

INTRODUCED CHOCOLATE TO TURIN
BUT ONLY ITALIANS COULD FIND A

WAY TO SUSPEND THREE INGREDIENTS
LIKE THIS.

THIS PACKS A POWERFUL PUNCH,
JUST THE STUFF TO FUEL

REVOLUTIONS.
ONE OF THE GREATEST FANS WAS A

19th CENTURY TURIN ARISTOCRAT
WITH A BIG IDEA.

♪
FOOD WRITER AND LOCAL HISTORIAN

PAOLO VITTARI HAS AGREED TO FILL
ME IN ON THE DETAILS.

SO GOOD TO SEE YOU.
WELL, WE HAVE HAD A NICE DAY

FOR IT.
SO, TELL ME ABOUT THAT GUY.

HE WAS THE POLITICIAN BEHIND
THE ITALIAN UNIFICATION.

BEFORE UPIFICATION, MODERN
ITALY AS WE KNOW IT DIDN’T

EXIST.
INSTEAD, IT WAS A PATCHWORK OF

DUKEDO "MS." AND KINGDOMS, THE
SPANISH YOELG THE SOUTH AND THE

AUSTRIANS THE NORTHEAST.
THE KINGDOM OF SARDINIA THAT

RULED PIEDMONT LED THE FIGHT TO
THROW OUT THE FOREIGN POWERS AND

BUILD AN ISSUE.
TURIN BACKES ITS FIRST CAP

MANY ARE OR SOMETHING LIKE TO.
SOMETHING LIKE THAT.

TURIN MAY HAVE LOST OUT TO ROME
IN THE LAST RUN BUT DURING THE

TIME AS ITS CAPITAL IT.
THESE USED TONIGHT VERY FIRST

IT NAP PARLIAMENT.
AND CAVOR, THE COUNTRY’S

FIRST PRIRNLGS HAD GOOD RONE TO
CHOOSE THIS LOCATION.

COME ON, HE HAD THE FAVORITE RESTAURANT.

HOOK AT THE DISTANCE BE.
THAT’S NO MORE THAN 30 YARDS.

I SEE WE HAVE THE SAME PRIORITIES.

RESTAURANT DEL CAMEO FIRST
BEGAN SERVING AND NOW HAS BEEN

LOCKED EVERY SINCE.
THERE’S A WONDERFUL CHINESE

QUESTION AROUND THE CORNER THERE.

LUCK LIT STAFF CAUGHT UP WITH US.

WELCOME TO VERSAILLES.
ISN’T IT?

IT’S A TIME WARP.
EVERY DAY YOU USED TO HAVE

HEADLINES GRAND THERE YOU COULD
SEE HIS ASSISTANT WAS WAVING HIS

HANDKERCHIEF FROM THE BALCONY
WHICH WAS THE SIGNAL THAT YOU

HAD TO GO BACK TO THE OFFICE.
BECAUSE HE WOULD JUST STAY

FOR HOURS.
MY AGENT DOES THAT, TOO.

HERE, TRADITION IS
EVERYTHING, BUT THE HEAD CHEF

HAS MADE IT HIS MISSION TO DRAG
THIS HISTORICAL LANDMARK IN IT

21st CENTURY WHILE STILL
PRESERVING WHAT THINGS THIS SO

UNIQUE.
IMAGINE, FALL.

GEEZ.
[ SPEAKING

[ RANG WAGE.
MATTEO IS NOT YOUR TYPICAL

CHEF.
I CAN SEE THAT.

[ SPEAKING FOREIGN LANGUAGE ]
OKAY.

ENJOY.
FROI GRAS ISSER IS WFD A

TYPICALLY ITALIAN VEGETABLE,
BLACK KALE.

WOW.
I DON’T HAVE ANYTHING TO SAY.

IT’S INCREDIBLE.
AN INCREDIBLE MIXTURE OF FLAFRKS

THE ACIDITY, THE SWEETNESS.
IT’S -- MATTEO’S NEW TEAK

PULLS INTO IT YOUR CONTINUE’S
SHEET CROWDS.

HE WAS A FRIEND OF ARISTOCRATIC
FRENCH FOOD, AND HE ALSO LOVED

REGIONAL DISHES.
HIS FAVORITE WAS A STEW MADE

FROM THE CHEAPER PARTS OF ANIMALS.

HELLO.
[ SPEAKING FOREIGN LANGUAGE ]

VEAL BRAIN. YEAH.

THE --
THE BALLS.

ALL RIGHT.
RP IN THE MIDDLE OF THE MR.

CHAIRMAN.
WHERE IS THIS ONE?

BESIDES FOY GROSS.
FINANCIER IS FEASTED WITH

THIS --.
CH

[ SPEAKING LANGUAGE

]
MR. SPEAKER

LESS GO.
FIRST UP, TRADITIONAL

FINANCIER.
THIS IS REALLY DELICIOUS AND

DELL VASS
YOU THINK IT’S GOING -- HE

WAS GROWN UP WITH FRENCH FATHER,
BUT IN THE END HE COULDN’T

RECOGNIZE.
NOW MATTEO’S REINVENT

I WHO IS AFRAID OF THE CREST

CALIFORNIAS, WHY YOU INFORM TO
SAY I LOVE AWFUL, I DO, EVEN I

WAS LIKE -- IT IS REAL, REALLY DELICIOUS.

THAT DID ANY.
IN THESE DISHES THAT CARER

LOVED, WE FINE THE KINT GHIKS OF
THE LIBB

E INCREDIBLE.
>>> PIEDMONT HAS MANY FIRSTS TO

ITS NAME, THE BIRTHPLACE OF
MODERN ITALY AND TURIN WAS ITS

FIRST CAPITAL, BUT NOW I’M GOING
TO EXPLORE ANOTHER FIRST, A FOOD

FIRST.
SO I’M HEADING TO THE

UNIVERSITY OF GASTROMONIC
SCIENCES WHICH IS RUN BY THE

SLOW FOOD MOVEMENT.
THE GENESIS OF THE SLOW FOOD

MOVEMENT WAS WHEN THEY OPENED A
McDONALD’S AT THE SPANISH STEPS

IN ROME IN THE 1980s AND A GROUP
OF PEOPLE PROTESTED AND THAT WAS

THE BEGINNING OF THE MOVEMENT.
IT THE HAS, WITHOUT QUESTION,

SIGNIFICANTLY CHANGED THE WORLD
OF FOOD AS WE KNOW IT.

THE CAMPUS IS AN HOUR SOUTH
OF TURIN AND WHEN I SAY SMALL,

IT’S SMALL, LIKE TINY.
COULD WE GO ON SMALLER

STREETS?
IT’S LIKE A TEST.

WHAT AN AMAZING SPOT.
THIS IS CLEARLY NOT YOUR AVERAGE

COLLEGE CAMPUS.
STUDENTS GET TO STUDY IN A 19th

CENTURY GOTHIC PALACE ORIGINALLY
BUILT FOR PIEDMONT’S ROYAL

FAMILY.
♪

ALL RIGHT.
LET’S GO.

BON JOHNO.
I’M MEETING CARLOS, THE FOUND

ERR OF THE UNIVERSITY AND THE
CREATOR OF THE SLOW FOOD

MOVEMENT.
YOU MIGHT SAY A REAL LIFE CAPE

CRUSADER.
[ SPEAKING FOR LANGUAGE

]
VOY FOOD’S MISSION IS TO FIGHT

AGAINST BLAND, INDUSTRIALIZED FOOD.

THE UNIVERSITY TEACHES THE VALUE
OF REGIONAL SPECIALTIES FROM

OLIVE OIL TO WINE.
IT’S ALL BEFORE SAVORING FOOD,

DRINK, COMPANY, THE WONDERFUL
RITUAL OF EATING.

♪
I’VE COME BACK TO TURIN TO SEE

SLOW FOOD’S PHILOSOPHY IN ACTION
AND UNDERSTAND THE MOVEMENT’S

WIDER IMPACT ACROSS THIS REGION
AND BEYOND.

HI.
HIM.

NICE TO MEET YOU. HI.

HELLO.

ELIZABETHA.
PIOLA IS A FAMILY-RUN

BUSINESS.
ELIZABETHA DOES THE RUNNING.

TODAY THEY ARE MAKING A
SPECIALTY, A WARM SAUCE MADE IN

A ANCHOVIES AND GARLIC THAT YOU
DIP VEGETABLES INTO.

IT WAS A DISH A FEW YEARS AGO
THAT WAS IN DANGER OF

DISAPPEARING FROM RESTAURANTS?
IT’S A TRADITIONAL DISH AND NOW

EVERYONE WANTS TO EAT SOMETHING
THAT’S VERY TRADITIONAL.

IS THAT BECAUSE OF THE SLOW
FOOD MOVEMENT.

I’VE BEEN TOLD ELITE BET IS
THE BEST IN TOWN.

WHERE DID IT COME FROM?
IT WAS FROM POOR PEOPLE.

IT GIVES AN INCREDIBLE
FLAVOR, TOO.

AND INCREDIBLE DEATH?
YEAH.

THE GARLIC ALMOST KILLS
EVERYONE:

WELL, IT WOULDN’T BE THE
FIRST TIME THAT I ENDED UP

WREAKING OF GARLIC, THE CREW
WILL JUST HAVE TO MAKE THE MOST

OF IT.
SI, SI.

[ SPEAKING FOREIGN LANGUAGE ]
I NOTICED.

I DON’T THINK THERE’S ANY MORE
LEFT IN THE OCEAN.

IT’S VERY PARTICULAR DISH.
YOU CAN FIND IT IN PIEDMONT BUT

NOT IN EVERY OTHER RESTAURANT. SORRY.

IT RES FLECTS A DEAD PERSON.
YOU JUST LIKE TO PUT SOME

INFORMING.
FINISHED.

MOTHER, ALREADY.
ELIZABETHA COOKS EVERYTHING

FRESH EVERY DAY AND EMBRACING
THE TRADITIONAL ALSO MEANS DOING

WITHOUT MODERN APPLIANCES.
I LOVE IT ACTUALLY.

AH.

♪

ARE.
OH, MY GOD.

THAT IS AMAZING. SI.

IF I SMELL OF GARLIC, I DON’T
CARE.

WELL I’M STAR VINAGRE.
IS THE -- THE REQUEST CLASSIC, A

SLIGHTLY UNUSUAL COMBINATION OF
VEAL AND TUNA AND CAPER SAUCE.

MEAT-FILLED RAVIOLI BATHED IN
RECEIPT OFFING JUICES.

OH, MY GOD. WOW.

AND TIMELY THE LOCAL
SPECIALTY, ROASTED SHOULDER OF

VIEWS.
IT’S IN.

-
THIS IS SO GOOD.

YOU ARE VERY KIND.
WELL, I’M NOT KIND.

I’M BEING KIND.
IN PIEDMONT TRADITIONAL FOOT

IS HERE --

>>> WHAT PIZZA IS TO NAPLES
RISOTTO IS TO PIED PRESIDENT.

HALF THE RICE GROPE IN THE
COUNTRY COMES FROM THIS REGION.

IT THRIVES ON FLOOD PLAINS IN
THE PO RIVER VALLEY NORTHEAST OF

TURIN WHERE IT’S IRRIGATED BY
MELTING GLACIAL WATER FROM THE

ALPS.
♪

THE TOWN OF VERCELLI IS ITALY’S
RICE CAPITAL WITH THE

RISOTTARIA, PLACES SPECIALIZING
IN RISOTTO IS EVERYWHERE.

THE BEST UP IS HIDING IN THE
NAEK OF THE 1960s.

INASSUMING IS THE WORLD.
THE ♪

THEY PAY HOMAGE TO RICE
SERVING IN INVENTIVE RAYS TO

DIAPERS WHO TRAVEL THE WORD TO
TASTE RI SOTTA.

WE START OFF WITH THERIES.
THIS IS YOURRIES.

IT’S A SELECT THAT WE DO WITH
FARMING CLOSE TO VERCELLI OR WE

HAVE THE WEST -- ONE OF THE MOST
IMPORTANT PASSAGES FOR THE RIS

HO TTA.
WE ADD SALT AND N.

YES.
THE ONLY THING THAT I DID HAVE

NEVER TO RISOTTO, ONION,
CARROTS, SELLBURY.

THE BROTHERS CELEBRATE THE
VERY BEST OF PIEDMONT’S LOCAL

PRODUCE.
THEIR SIGNATURE DISH IS A

RISOTTO MADE WITH A BEER
REDUCTION AND CHEESE.

WE DO A TRADE WITH ITALY AND
WANT TO BRING FOUR MORE KES EVER

EVERYTHING IN THIS AREA. YEAH.

WE’RE BORN IN 1967 AND IN 1956
WE DECIDE TO OPEN OUR RESTAURANT

AND TRIED TO DO SOMETHING OF KNEW.

HUR BOARD TEMPTS TEMP TO THE
MAIN SEAT.

THERE’S USUALLY ONLY ONE OR TWO
CLASSIC CHEESE OR RISOTTA.

YOU HAVE EARNED A MICHELINE STAR.

YES.
WE LIKE TO TAKE INSPIRATION FROM

WHAT HAPPENED IN OUR LIFE FROM
MUSIC, FROM TELEVISION, FROM

CINEMA, FROM ART, FROM EVERYTHING.

WE’LL NEVER FORGOT WHAT WE HAVE
OUTSIDE OF OUR WINDOW AND WHAT

WE HAVE AROUND US AND THE RICE
AND THE TERRITORY AND IT’S POE

FOREIGN US, BECAUSE THE RISOOTA
IS NICE APT KEEP.

THE COFFEE HAS ARRIVED AND I
LOVE THE COFFEE.

WHAT WE TRIED WITH EACH DISH
THAT WE’VE PRODUCED TO BREAK IN

WHAT KIND ---INS -- --
YES, YES.

YOU SPRY.
NOT LA.

IT’S NOT THAT DIFFICULT.
IT’S NOT?

NO, NO, YOU DO IT.
THAT’S SO COOL.

YEAH.
THIS IS A REDUCTION OF BEER.

JUST BEER.
WE JUST USE THE SUGAR OF THE

BEER.
IT’S LIKE CARAMEL.

YES.
AND THE MIX FROM THE BEER,

COVE AND CHIEF IS LIKE A FRESH MUSHROOM.

NOW WE ADDP -- THIS IS
COMPLETELY CHANGING EVERYTHING I

THOUGHT ABOUT RI SOTTO.
WHAT COINED OF FOOT DO YOU

WANT?
I’LL TAKE THAT ONECH.

THAT’S A REVELATION.
THAT’S LIKE 1,000 THINGS.

YES.
IN ONE CAN.

YES.
WOW.

ALSO THE WAY YOU COOKED THE
RISOTTO, IT’S VERY NICE AND

FIRM.
IT’S SO IMPORTANT TO HAVE THE

FLAVOR OF THE RICE.
HAVE YOU TO BUY AND UNDERSTAND

WHAT IT IS THAT’S INSIDE.
THAT’S UNBELIEVABLE.

NOT DOING IT IN MILAN, OR TORIN
BUT OTHER IN FLORIDA, WHERE YOU

FEW UP.
ALL THE PEOPLE OUTSIDE.

SHE SAID WE WERE CRAZY.
WHEN WE BEGIN, YOU WANT TO

SELL THE ICE IN THE NORTH?
THE BROTHERS’ LOVE OF RICE

ALSO INSPIRES THEIR DESSERT MENU.

♪
AND EMMANUEL’S SIGNATURE

DISH, HIS RICE FIELD IN WINTER.
WHEN I STUDY THIS DISH I GO

IN THE RICE FIELDS TO TASTE THE GROUND.

WE USE CHESTNUT CREAM.
WHAT’S THAT?

THIS IS RICE FLOUR AND CHOCOLATE.

WE HAVE SOME OF THE CRISPYRIESP.
WHAT I USED TO HAVE FOR

BREAKFAST AS A GOOD.
GOT AS GOOD FOR US.

THE WINTER TIMES IS THE MOST
POET IMMEMBER OF THE YORE.

YES.
WITH.

AND THEN YOU PUT, AND THEN
YOU’RE FUSING IT.

WHY I.
THAT’S JESS.

YOU EAT IT WITH THIS?
YEAH.

THAT’S GREAT.
IT’S NOT SEEP SWEET, AND I WANT

TO HAVE IT IN A COPE.
THANK YOU.

GUIDE, HOW COME I NEVER MET YOU

♪
IF YOU VISIT PIEDMONT,

THERE’S SOMETHING THAT GROWS
HERE THAT’S SO SPECIAL YOU HAVE

TO TRY IT, THE WHITE TRUFFLE.
IT’S SO COVETED THAT IT’S SOLD

ON THE MARKET AND CHARITY
AUCTIONS FOR HUGE SUMS OF MONEY.

LET ME CHECK.
THIS SEASON’S LARGEST WHITE

TRUFFLES ARE SELLING TO BUDDER
FROM IT WHY I AND AROUND THE

WORLD.
THE AUCTIONEER IS MY FRIEND FROM

TURIN.
HE’S GOT HIS WORK OUT FOR HIM.

BIDS FOR THE FUNGI COME IN THICK
AND SWIFT.

LUCKILY THE SALE IS PUT OFF.
CH LAST UP, A TRUFFLE WEIGHING

CLOSE TO TWO POUNDS PULLING IN
BIDDERS FROM MOSCOW AND HONG

KONG.
SOLD.

THAT’S $114,000.
WHEN IT COMES TO PRICE, WHITE

TRUFFLES FROM PIEDMAN ARE IN A
LOGUE OF THEIR HONE.

NICE TO VIEW YOU GOORNER
THATCH ATTENTION AND WOULD THEY

GELT THAT MONEY.
I CAN’T BELIEVE THOUGH WHEN

HAD.
--

THERE WAS ONE LITTLE PIECE
LEFT ON THE FLOOR.

DID YOU PICK IT.
NO, NO, I WAS EMBARRASSED.

♪
THE MORE COMMON BLACK TROUBLE

CAN BE FOUND.
THEY RELY ON TRUFFLE HUNTERS TO

SOURCE THE TRUFFLES.
HERE CONDITIONS ARE PERFECT.

WARM AIR FROM THE SOUTH PUSHES
BACK COLD CURRENTS FROM THE ALPS

AND SUMMER RAINFALL FEEDS THE
MINERAL RICH SOIL.

WHITE TRUFFLES SELL FOR
EXTRAORDINARY AMOUNT OF MONEY

BECAUSE -- EVEN IF YOU KNOW WHAT
YOU’RE DOING.

I’M GOING TO MEET A TRUFFLE
HUNTER AND WE’RE GOING TO MEET A

BIG ONE.
THE COMPETITION BETWEEN

TRUFFLE HUNTERS IS INTERNS AND
THEY ARE OBSESSED WITH GUARDING

THEIR SECRET, AND I’M SHEETING
ONE WHO HAD TELEME WHAT HE DOSE.

OKAY.
CIAO.

IGOR BIANCHI IS KNOWN AS THE
KING OF TRUFFLE HUNTERS.

ARE.
BORDER COLLIE.

NESS.
WELL, IN.

LET’S GO.
IT’S SO BEAUTIFUL.

[ SPEAKING FOREIGN LANGUAGE ]
SI.

LOLA AND SUZY HAVE BEEN
TRAINED SINCE THEY WERE PUPPIES

TO DETECT THE TRUFFLE’S UNIQUE

SCENT.

IGOR ONCE FOUND A MONSTER
TRUFFLE WEIGHING JUST OVER 2

POUNDS SO YOU NEVER KNOW WHAT WE
MIGHT FIND TOMORROW.

IN.

FOR ALL OF IGOR’S EXPERTISE,

THE LAST FEW YEARS HAVE BEEN
TOUGH FOR TRUFFLE HUNTERS.

CLIMATE CHANGE MEANT LESS SUMMER
RAINFALL, HENCE, FEWER TRUFFLES.

YEAH.

IT SEEMS THAT THE TRUFFLES
ARE BEING SHY TODAY.

WHEN WHERE -- THEY ARE
BECOMING MORE -- HE TWOONS COOK

UP A CLASSIC TRUFFLE DISH IN HIS CAREER.

NOTHING ELSE IN THE WORLD IS
LIKE THERE.

SIR.
LE BEST WHEN IT COMES TO SHOWING

OFF THE BUFLS’ FLAVOR SO ECORE
IS COOKING THE EGG, IFIED IN

BUTTER AN TOPPED WITH THE SHAVED TRUSTLE.

I SHY.
ENVELOPE PORTFOLIO --

[ SPEAKING FOREIGN LANGUAGE

]
>>> DESPITE ALL THE RAZZMATAZZ

AND VELVET CUSHIONS, WHEN IT
COMES DOWN TO IT, WHITE TRUFRLS

ARE REALLY A SIMPLE EARTHY
PLEASURINGS STRAIGHTS FROM

MOTHER NATURE. CH.

PERFECTO.

>>> I’M ON THE TRAIL OF ANOTHER
COVETED TREAT THAT COMES FROM

THIS LAND OF COVETED TREATS.
THIS IS SO BEAUTIFUL.

DUE TO A UNIQUE COMBINATION
OF GEOGRAPHY AND CLIMATE, THESE

HILLS ARE HOME NOT ONLY TO THE
WISE TRUFFLE BUT ALSO ONE OF

ITALY’S MOST CELEBRATED RED WINES.

JULIA NEGRI IS THE FIRST PERSON
IN HER FAMILY TO MAKE BAROLLA

FROM VINES THIS.
A BIG FAMILY OF MERS FROM

TYURIN AND THEY VOTED IN 1870
AND THEY MADE ONE OF THE FIRST

IN ITALY. YEAH.

SO.
THESE SLOPES GET A LOT OF IS

UP TODAY, MAKING THEM PERFECT
FOR GROWING A THIN-SKINNED GRAPE

THAT IS HARD TO CULTIVATE ATE
THIS REGION.

SO HAVE MANY HECTARES?
>>WELL.

IT’S ALL THE WAY IN THE FOREST.
OH, REALLY.

AND THAT’S WHY WE’RE
PROTECTING IT AWHAFL.

THEY PRODUCED EXCLUSIVELY IN
THE TINEST MVM.

NABIA IS ITALIAN FOR FOG AND
WHEN THE FALL POSITION COME

THESE WHEN THE --
COME IN.

SO, KWLAF. BLM.

OH, I HAVE.
IT’S ALIVE.

IT’S ALIVE. WOW.

OUR JOB IS TO CREEP THE CUP
ALWAYS WET BECAUSE OTHER WISE IT

LINK --
OTHER YOU’RE PUTTING WINE.

>> OH, I SEE, I SEE.
I WOULD LIKE TO HAVE THIS IN

MY IN.
CAN YOU --?

I NEVER STHUF.
NOT NOTHING ANYTHING ABOUT IT

MADE ME LEARN REALLY FASTER. YEAH.

WINE IS LIKE, A SUCKLY IF
IT’S BURNING, IT’S MORE OF A

THING I FOLLOW, IT HOW DO I SAY.
NOW FOR THE BEST PART OF

PROCESS, FOR ME LET.
IT WILL BE OUT TO 2018 NOW.

THE PHASE IS HERE SO HALF THESE
AGING:

I’M NOT SWEATING THIS TIGHT.
DID YOU CAN YOU IT JUST NEED

MORE TIME?
YEAH.

SNOVL.
JULIA’S INSTINCTIVE FEEL FOR

THE GRAPES AND HER METICULOUS
PROS MAKES --

SO WE MOM HOPE ANOTHER BEEN N.

THANK YOU VERY MUCH.
THANK YOU.

THAT’S REALLY NICE.
THAT’S GREAT.

IT IS ZIPGLY DIFFERENT. YES.

THEN THE 2019, WHICH IS STILL
IN THE BARREL.

THE TANNINS ARE MORE PROMINENT,
AND YET AT THE SAME TIME, IT’S

SORT OF LIGHTER AND MORE DELICATE.

UH-HUH.
IT’S MORE BALANCED, NO?

LITERALLY, IT WAS
OFF-BALANCE.

IT’S GOING BACK AND FORTH.
THAT’S THE LONGEST DESCRIPTION

OF ANY GLASS OF WINE THAT
ANYONE’S EVER MADE, AND I’M

REALLY SORRY.
I’M SORRY.

I COULD SAY THAT IT HAS NOTES OF
STRAWBERRY, BUT I WON’T SAY,

THAT BECAUSE IT DOESN’T.
I’LL JUST SAY IT’S VERY GOOD.

AND IT’S GETTING BETTER AS IT’S
OPENING.

IT’S INCREDIBLE HOW YOU PUT
IT IN THE GLASS, AND IN TEN

MINUTES, IT’S CHANGED COMPLETELY.

TOTALLY.
SO YOU NEED A TRUFFLE TO PAIR

IT.
I KNOW.

LET’S GO LOOK FOR ONE.

♪
>>> I CANNOT RESIST THE CALL OF

THE ALPS, WHICH DOMINATE THE
SKYLINE EVERYWHERE IN PIEDMONT.

FINALLY GOING UP IN THE WORLD,
I’VE ASCENDED ITALY’S SMALLEST

AND HIGHEST REGION, VALUE D’
OSTE.

NESTLED IN THE ALPS, ITS QUINN
SEEN IS INFLUENCED BY ITS

NEIGHBORHOODS FRANCE AND AUSTRIA.

THERE IS A FOOT AT THE
MATTERHORN DEDICATED TO ALPINE

FOOD, ALPAGE.
HELLO, NICE TO MEET YOU.

WELCOME.
THANK YOU.

THANKS FOR HAVING ME.
CECILIA, A LOCAL TEACHER AND

SOMMELIER KNOWS A THING OR TWO
ABOUT THE BEST THIS REGION HAS

TO OFFER.
ARE WE GOING TO EAT?

YES.
WE CAN GO OUTSIDE IF YOU WANT.

YEAH.
OKAY.

WITH VIEWS LIKE THESE, YOU
HAVE TO EAT OUTSIDE.

WHAT DO WE HAVE?
THIS IS A -- YOU’RE SPEAKING

FRENCH.
ALL RIGHT.

GO AHEAD.
THINKING ONE IS LIGHT DINNER.

LARDO.

THANK YOU.
LOOK AT THAT, HOW BEAUTIFUL THAT

IS.
SO THIS REGION, THERE ARE

BASICALLY THREE DIFFERENT
LANGUAGES, ITALIANO --

BUT I THINK MOST OF THE
POPULATION OF OUR REGION

CONSIDER THEMSELVES ITALIAN. ITALIAN.

IT’S STRANGE BECAUSE WE NEVER
SEE THE OTHER SIDE OF THE

MOUNTAIN.
BUT WE KNOW WHO ARE ON THE OTHER

SIDE.
AND IF THERE IS ONE DISH THAT

VALLE D’AOSTA IS KNOWN FOR, IT’S
FONDUE.

ON THIS SIDE OF THE MOUNTAINS,
IT’S CALLED FONDUTA.

AND OVER HERE, THEY MAKE IT A
LITTLE DIFFERENTLY.

THE DIFFERENCE, BETWEEN, FOR
EXAMPLE, SWITZERLAND AND FRANCE,

THEY HAVE FONDUTA WITH DIFFERENT CHEESE.

WHAT DO THEY USE?
GRUYERE.

ITALIAN FONTINA CHEESE FROM
COWS FED ON SWEET GRASS HIGH IN

THESE MOUNTAINS MAKE THE FONDUTA
SO LUSCIOUS, IT DOESN’T NEED THE

WHITE WINE THEY ADD IN
SWITZERLAND OR FRANCE.

OH MY GOD, THAT IS SO GOOD. INCREDIBLE.

SO DELICIOUS.
ALL THESE DISHES ARE PACKED WITH

CALORIES, PERFECT FOR A DAY HIGH
IN THE MOUNTAINS.

AND I COULDN’T LEAVE WITHOUT
GOING TO TOP ONE.

I’VE ACTUALLY SKIED HERE BEFORE,
AND THE VIEW FROM THE PEAK IS

SPECTACULAR.
I CAN’T WAIT TO SEE IT AGAIN.

AND THEN, AS IF ON CUE --
LOOK, WE’RE JUST ENVELOPED IN

CLOUDS.
HERE WE GO RIGHT INTO IT.

THAT WAS A TRIP FOR NOTHING,
RIGHT?

WE ARE ON THE BORDER.
SO WE HAVE TO CROSS.

OKAY, READY?
YES.

CIAO, ITALIA.
WE’RE IN SWITZERLAND.

OH, WAIT, I FORGOT SOMETHING.
IS THAT WHERE WE’RE GOING?

YEAH.
REFUGIO.

WHAT BETTER WAY TO END MY
JOURNEY TO THE LOCAL ALPS WITH A

GLASS OF THE LOCAL.
IT IS A REAL WINTER WARMER.

IT’S MADE WITH WORMWOOD, AN
ALPINE PLANT CELEBRATED FOR ITS

HEALING PROPERTIES. CHEERS.

THANK YOU SO MUCH.
THANK YOU TO YOU.

IT’S FANTASTIC.
FROM HERBS FROM MOUNTAINS.

FANTASTIC, NO?
YES.

THE GINIPE HAS BRIGHTENED
THINGS UP CONSIDERABLY, INSIDE

AND OUT.
OH, LOOK, NOW WE CAN SEE IT.

MAGNIFICENT!
MAGNIFICENT.

IT’S DIFFICULT TO DESCRIBE.
SOMETIMES I SEE THEM AND I SHUT

UP BECAUSE IT’S IMPOSSIBLE TO
TALK ABOUT.

BEAUTIFUL.
STRETCHED OUT BELOW IS VALLE D’