Original subtitles

GRACI. BON APPETITE.

♪ THAT’S REALLY GOOD.

OSABUCCO. THIS IS ONE OF MY FAVORITE

PLACES IN THE WORLD, BUT YOU’LL NEVER GUESS WHERE IT IS.

FANTASTICO. OKAY.

I’LL GIVE YOU A HINT. GOTCHA.

THERE ARE MORE ITALIANS HERE THAN IN BOLOGNA AND PISA.

THE ANCIENT ROMANS SAW IT AS THEIR LAST FRONTIER.

NO, IT’S NOT. IT’S A PLACE BUILT ON TRADITION

AND INNOVATION. AND WHATEVER YOU HAVE HEARD, THE

FOOD HERE IS INCREDIBLE. WOW.

THIS IS SO GOOD. I DON’T EVEN WANT TO TALK

ANYMORE. I JUST WANT TO EAT T. WELCOME TO

LONDON. I’M STANLEY TUCCI.

ITE ITALIAN ON BOTH SIDES, AND I’VE BEEN TRAVELING ACROSS ITALY

TO DISCOVER HOW THE FOOD IN EACH OF THIS COUNTRY’S 20 REGIONS IS

AS UNIQUE AS THE PEOPLE AND THEIR PAST.

BY POPULATION ALONE, LONDON COULD BE ITALY’S 21st REGION.

IN ENGLAND NOW YOU CAN GO TO THE SARDINAN RESTAURANT,

VENETAN, NEAPOLITAN. IN THE OLD DAYS IT WAS ONLY

ITALIANED TO. MY FRIEND IS ONE OF HALF A

MILLION ITALIANS WHO HAVE CHOSEN TO MAKE LONDON THEIR HOME.

SO WHY IS IT HERE THAT FOR 150 YEARS ITALIANS HAVE FOUND THE

FREEDOM THIS IS COMPLETELY DIFFERENT

FROM WHAT I SAW IN ITALY -- TO CREATE SOMETHING

WONDERFUL? YOU SEE HOW I GAVE MYSELF THE

BIGGER PIECE. MMM, MMM, MY GOD, OH, I LOVE

THAT. COME ON.

THIS IS INCREDIBLE. ♪

LONDON’S BEEN MY HOME FOR ABOUT A DECADE NOW.

IN MY MIND, NO CITY IN THE WORLD CAN RIVAL ITS ET GAINS AND

CHARM. IT’S A MAGNETIC METROPOLIS TWICE

THE SIZE OF NEW YORK CITY, AND TODAY I’M TAKING YOU TO ONE OF

MY FAVORITE SPOTS. SO HERE I AM STRIDING ALONG

SAVILE ROW WHICH IS WHERE SOME OF THE BEST TELLERS IN LONDON,

ARE OR IN THE WORLD ARE. SADLY, I HAVE NO TIME FOR A

FLITTING. I’VE GOT A LUNCH DATE AT THE

ONLY RESTAURANT ON THE BLOCK. THE APTLY NAMED SARTORIA, THAT’S

ITALIAN FOR FALOR SHOT. HI.

NICE TO SEE YOU. SO HAPPY TO SEE YOU.

FRANCESCO AND I HAVE KNOWN EACH OTHER FOR A LONG TIME.

I LOVE HIS FOOD SO MUCH THAT FELICITY AND I ASKED HIM TO

CATER OUR WEDDING. SHE’S STILL WITH YOU?

YEAH, YEAH. I DON’T KNOW WHY.

YOU’RE A LUCKY MAN. I KNOW, I KNOW.

I’VE MANAGED TO SNEAK IN BEFORE THE LUNCH CROWD ARRIVES,

AND IT TURNS OUT FRANCESCO IS COOKING A DISH I’VE NEVER TRIED

BEFORE. SO WHAT ARE YOU GOING TO

MAKE? SCALLOPS.

WHOA, MY GOD, LOOK AT THE SIZE OF THAT.

YOU USUALLY FIND A SMALL UP. JUST GOT TO USE THE BEST PART OF

IT. JUST GOT TO CUT INTO SMALLER

PIECES. FRANCESCO MOVED TO LONDON IN

1990 FROM CALABRIA, ONE OF ITALY’S POOREST REGIONS.

TODAY HE HEADS A BUSY KITCHEN WITH A STAFF OF 50.

THIS ONE, JESUS, REALLY? SPICY AND UNCK SHOWERS

ADOUILLE IS A CLANNIAN SAUSAGE THAT YOU TYPICALLY FIND SCRAPED

ON A BIT OF OLD BREAD, NOT A SCHOOL CROP.

WOW. I HAVE CHILDREN SMALLER THAN

THAT. JESUS.

OH, THAT’S BEAUTIFUL. CHECK THIS OUT.

THAT IS REALLY, REALLY -- WHOA.

LOOK AT THE COLDER. THAT’S A LOT OF PAPRIKA.

BEAUTIFUL. LIKE A MAD HUNGARIAN GOT IN

THERE. REALLY LIFTS THE GAME.

FOR FOR EXAMPLE, SO WE’RE GOING TO

ADD A FEW DROPS OF LEMON JUICE AND THE BALANCE IS BETWEEN

ACIDIC, SPICE AND SWEET AND LIKE CHINESE BUT A BIT BETTER.

WHAT WE’RE GOING DO HERE THE MASHED POTATOES HERE.

SCALLOPS. OH, MY GOD.

GOING TO GO TO THE GRILL. TWO MINUTES ON THE GRILL AND

THEN IT’S TIME FOR PYROTECHNICS. THIS IS DANGEROUS, YEAH.

THAT’S NICE. SO NOW A FEW DROPS OF LEMON

ON TOP, AND WE ADD THE TWO MAIN INGREDIENTS.

LIKE A CANDY PRACTICALLY. IT’S QUITE UNUSUAL.

WHOA. WOW.

NOW THE SAUCE, PARSLEY, EGG WHITES AND GARLIC.

CALABRIAN OLIVE OIL. GIVE A LITTLE SECRATION TO THE

DISH. SCHOOLIONS HERE.

THAT’S BEAUTIFUL. YOU WERE THE ONE THAT SORT OF

INTRODUCE IT HAD. I WAS THE ONE WHO INTRODUCE

IT HAD AND NOW YOU FIND IT EVERYWHERE AND NOW IT’S A GREAT

PART OF YOUR INGREDIENT LIST. THAT’S DELICIOUS.

IT’S GOT SO MUCH GOING ON. I COULD HANG AROUND WITH

FRANCESCO ALL DAY. LOOKS LIKE YOU’RE ENJOYING.

I’M LOVING IT. BUT I’VE GOT A LUNCH DATE

UPSTAIRS. JOHN, HOW ARE YOU?

SO NICE TO MEET YOU. SO NICE TO MEET YOU TOO.

ARE YOU HUNGRY? VERY.

GOOD. I’M BEING JOINED BY JOHN

DICKIE, AN HISTORIAN WHO IS ABOUT AS OBSESSED WITH ITALIAN

FOOD AS I AM. A BIT OF ANDOUILLE.

NOBODY IN THEIR RIGHT MIND A GENERATION OR TWO AGO WHO HAVE

THOUGHT THAT CALABRIA WOULD HAVE HAD A CUISINE TO OFFER THE

WORLD, BUT WE’RE LOOKING IN THE WRONG PLACE IF WE THINK THAT

SOMEHOW IT WAS PEASANTS WHO MAGICALLY TRANSPLANTED THIS FOOD

ON TO OUR TABLES, YOU KNOW. THE REAL MODUS OF ITALIAN

CUISINE WITH CITIES, PARMA, SO ON AND SO FORTH.

WHY HAS LONDON BECOME SUCH A FERTILE PLACE FOR ITALIAN FOOD?

ITALY IS A COUNTRY WHERE FOR BRIGHT TALENTED YOUNG PEOPLE ALL

TOO OFTEN IT’S WHO YOU ARE AND WHAT YOU KNOW, WHEREAS LONDON IS

MORE COMPETITIVE BUT, AS THEY SAY IN ITALIAN -- NOBODY LOOKS

AT WHO YOU ARE. THEY LOOK AT WHAT YOU CAN DO.

RIGHT. IT’S HERE IN LONDON THAT

FRANCESCO HAS FOUND THE FREEDOM TO TAKE AN ENTIRELY KNEW APPROVE

TO CALABRIAN CUISINE. WHAT HAVE WE GOT?

THIS IS OUR BLACK COD WITH LICORICE, OLIVE OIL MASH AND

CRISPY POTATOES. LOOK AT THAT.

MMM. IT’S INCREDIBLE.

THIS IS ABSOLUTELY DELICIOUS. OH, THANK.

YOU WHAT LOOKS LIKE HAUT CUISINE IS ACTUALLY AN ODE TO

FRANCESCO’S ACTUAL CALABRIAN ROOTS.

WHEN WE USED TO BE KIDS, ME AND MY OLDER BROTHER, WE USED TO

GO AND TAKE THE ROOTS OUT OF THE GROUND AND WE HAVE 20,000 LIRAS,

MARINATE IT WITH THE LICORICE FOR A COUPLE OF HOURS AND THIS

IS A LITTLE BIT OF MY EXPERIENCE ON A PLATE.

WHEN YOURE DO YOU SEE LONDON GOING IN THE FUTURE?

I THINK LONDON IS A PLACE

♪ BONGIOURNO.

THERE ARE OVER 3,000 ITALIAN RESTAURANTS AND DELICATESSENS IN

LONDON TODAY. LOOK AT THAT.

BUT THIS BRITISH LOVE AFFAIR WITAN FOOD DIDN’T SIMPLY HAPPEN

OVERNIGHT. OH, MY GOD, SO SWEET.

THAT’S THE WAY IT SHOULD BE SLICED.

YOU CAN ALMOST SEE THROUGH IT. ONE MAN’S YEARNING FOR THE FOOD

OF HIS HOMELAND WOUND UP TRANSFORMING THIS CITY’S

CULINARY LANDSCAPE FOREVER. ♪

GENNARO’S SIMPLE APPROACH TO ITALIAN FOOD STARTED A

GASTROMONIC REVOLUTION. LOOK AT HIM WAITING.

LIKE A SENTINEL. TODAY HE’S ONE OF BRITAIN’S

MOST ADORED TV CHEFS AND THE MAN WHO TAUGHT JAMIE OLIVER

PRACTICALLY EVERYTHING HE KNOWS ABOUT ITALIAN FOOD.

THIS IS A CHURCH. DO WE HAVE TO PRAY FOR OUR FOOD?

THIS IS NOT JUST A CHURCH. THIS IS A CATHEDRAL OF FOOD.

OH, MY GOOD. THIS IS BEAUTIFUL.

I’M NEVER LEAVING. THIS IS MERCATO MAYFAIR, AN

ITALIAN FOOD HALL CONCENTRATED INSIDE AN ITALIAN CHURCH.

I DON’T KNOW WHERE TO START. GENNARO HAS BROUGHT ME HERE

TO PICK UP SOME SPECIAL INGREDIENTS FOR A SPECIAL DISH

HE WANTS TO COOK ME THAT IS IF WE CAN RESIST THE TEMPTATION TO

EAT BEFORE. OH, LOOK AT THAT.

THIS IS WHAT I’M TALKING ABOUT.

THAT’S BEAUTIFUL. LOOK AT THE COLOR OF THAT.

I’M STANLEY. HE WILLEN.

WHERE DID YOU LEARN TO MAKE PASTA?

WOW. WHY DID YOU COME TO LONDON?

BECAUSE OF WORK. FOR WORK, YEAH.

THE NUMBER OF ITALIANS IN LONDON HAS TRIPLED IN THE LAST

DECADE DRIVEN MAINLY BY YOUNG FOLK LIKE HALA.

THEY ARE ALL ITALIAN. EVEN IF IT’S NOT AN ITALIAN

RESTAURANT THEY ARE ITALIAN. WHEN GENNARO MOVED HERE IN

1969 LONDON WAS THE CULINARY BACK WATER.

I WAS DOING A CARBONARA AND I SAID TO THE CHEF CAN I SHOW YOU

HOW TO MAKE A-FAR ARK AND STARTED TO MAKE A BECHAMEL WITH

THE CHEESE AND THEN THE SPECIALITY WAS ALREADY

PRE-COOKED. WHAT?

I SAID LOOK I KNOW HOW TO DO THE PROPER ONE.

HE FIRED YOU? HE FIRED ME STRAIGHT AWAY.

OH, MY GOD. LOOK AT THAT.

IS THAT WHAT YOU WANT TO USE, THIS ONE?

IT WOULD BE NICE WITH A LOVELY LEMONY PASTA.

LET’S GET ONE KILO. AND WE’LL TAKE THE MACHINE,

TOO. YEAH.

BEING THE CONSUMMATE FORAGER, GENNARO’S WHISKING ME OFF TO THE

OTHER SIDE OF TOWN TO HUNT FOR OUR NEXT INGREDIENT.

LOOK, LONDON WORLD. A CLOSE CAUSE TON ARUGULA

ROCKET IS SAID TO HAVE BEEN BROUGHT HERE BY THE ROMANS WHO

FOUNDED IT 2,000 YEARS AGO, AND THE AREA AROUND THE ROMAN WALLS

IS SAID TO BE A GREAT SPOT FOR THIS ANCIENT MEDITERRANEAN WEED.

NO, IT’S NOT. IT’S TRAJAN.

CAN WE FIND SOMETHING RUGGED? WHAT IS THAT?

I DON’T THINK SO. IT’S SUPPOSED TO BE GROWING

OUT OF THE WALL. SEE, WHAT’S THAT?

WHICH ONE? THAT.

THAT’S A -- THAT’S WHAT MY GRANDPARENTS

USED TO GET ON THE SIDE OF THE ROAD.

THAT’S NOT IT. BUT SADLY NO LUCK.

EVERYTHING EXCEPT THE ROCKET. THIS IS THE END OF JULY, AND

LOOK AT THE WEATHER. MY SHOES ARE WET.

ON A DAY LIKE THIS, I CAN’T IMAGINE COMING FROM SUNNY IMALFI

AND LONDON LOOKED VERY MUCH LIKE THE PROMISED LAND.

NEVER SEEN SUCH A BEAUTIFUL PLACE.

THAT’S NOT WHERE YOU WERE SUPPOSED TO STAY.

I LOVED LONDON AND AFTER 50 ODD YEARS I’M STILL HERE.

I’M JUST HAPPY I MET YOU WHEN I CAME HERE.

I’M HAPPY. COME ON.

LET’S GO COOK. ALL RIGHT.

HAVE WE GOT ANY WILD ROCKET? NO, I HAVE A ROMAN WALL RIGHT

NEXT TO MY HOUSE. A QUICK PIT STOP AT THE

SUPERMARKET AND WE’RE BACK WITH ENOUGH WILD ROCKET, ENOUGH FOR A

ROMAN LEGION. SMELL IT.

OH, MY GOD. WHERE I COME FROM IN THE

IMALFI COAST, LEMON, LEM OP, SQUEEZE, SQUEEZE, SQUEEZE, EAT,

EAT, EAT. IMALFI LEMONS ARE RENOWNED

ACROSS ITALY FOR THEIR INCREDIBLE SWEETNESS.

THAT’S A LOT OF PASTA INVOLVED AROUND THE LEMON.

BEAUTIFUL GARLIC. CUT THEM A LITTLE BIT.

WE’RE GOING TO CHILL IT. SO HERE.

YES. THIS IS A NICE ONE.

THE CHILE DOESN’T HAVE TO BE HEAT.

IT HAS TO BRING THE FLAVOR OF WHATEVER YOU EAT.

THIS IS JOYFUL, BUT YOU HAVE TO BE RESPECT.

WHAT WE DO WITH THIS ONE. DON’T EVEN CUT IT.

AN INSTANT LITTLE KICK, ISN’T IT?

THE GARLIC GOES HERE? I’M USING EXTRA VIRGIN OIL

AND I’M GOING TO BRING IT UP TO LIKE A MEDIUM HEAT.

I CAN SMELL IT ALREADY. OH, MY GOD.

YES, YES, YES. GO STRAIGHT IN.

LOOK AT THAT. AS SOON AS IT COMES OUT IT’S

READY AND IF IT’S AL DENTE, IT DOESN’T MATTER.

OH, MY, LOOK AT THAT. I JUST GIVE A BIOF A SIGH EVERY

TIME I TOOK PASTA. A LITTLE -- AND NOW YOU CAN

GET RIGHT ON TOP OF THE CHILLI. INTERESTING THAT YOU USED

BUTTER. COMPANION, LOT AND LOTS OF

BUFFALO. LOOK AT THAT CREAMINESS.

GENNARO’S DISH MAY NOT BE A STRAIGHTLY TRADITIONAL RECIPE.

LOOK AT HOW BEAUTIFUL THAT IS.

BUT IT’S WITH BEAUTIFULLY SIMPLE AND INVENTIVE DISHES LIKE

THIS THAT GENNARO WAS ABLE TO CHANGE LAND OP’S CULINARY SCENE

FOREVER. YES, YES.

MY GOD. COME ON.

BON APPETITO. BON APPETITO.

OH, MY GOD. THE LEMON.

♪ WOW.

I LOVE IT WITH THE ROCKET. IT’S SO GOOD.

I DON’T EVEN WANT TO TALK ANYMORE ABOUT IT OR ANYTHING.

I JUST WANT TO EAT IT. IS FELICITY OTHER?

FELICITY. SADLY A ROMANTIC PEOPLE FOR

TWO IS BEING INTERRUPTED BY MY WIFE.

WE’RE GOING TO MAKE THIS AGAIN QUICKLY FOR HER.

OH, HI. HI HONEY.

YOU’RE BACK. HOW WAS THE DENTIST?

EVER A PLEASURE. LET ME SEE.

OH, LOOKS GOOD. WE JUST MADE THIS AND ATE IT.

YOU DIDN’T WAIT FOR ME? WE MADE IT NOW FRESH.

IT’S FRESH. OH, YEAH.

FANTASTICO. YOU’RE ZESTING ME.

YOU ARE VERY ZESTY. I’M TOLD THAT FOR YEARS.

THANK YOU. ISN’T THAT INCREDIBLE?

IT’S AMAZING. I’VE BEEN TRYING TO GET A MORE

MANAGEABLE BITE. AND JUST LIKE THAT ANOTHER

LONDONER CONVERTED BY THE GOSPEL ACCORDING TO GENNARO

>>> LONDON’S EAST END WAS ONCE A BLUE COLLAR MULTI-CULTURAL

NEIGHBOR, BUT TODAY THE AREA HAS BLOSSOMED INTO A GASTROMONIC HOT

SPOT. AT ITS HEART IS SPITTLEFIELD’S

MARKET. I’M WALKING TO MEET A FRIEND OF

MINE, ANGELA HARTNECK, WHO IS A MICHELINE STAR CHEF BUT ONE OF

THE MOST DOWN TO EARTH AND LOVELIEST PEOPLE EVER AND KNOWS

MORE ABOUT FOOD THAN ANY OF US WILL EVER KNOW.

I NEED SOME CHICKEN. SO PROBABLY THOSE CARCASSES.

ANGELA HAS INVITED ME OVER TO HER HOUSE FOR LUNCH WITH HER

EXTENDED ITALIAN WELSH FAMILY. LIKE RUM AS WELL BECAUSE THAT

WOULD BE QUITE COOL TO DO THAT. MARVELOUS.

OH, HELLO. GOOD MORNING.

NICE TO SEE YOU. WELCOME.

WHAT DO WE GET? WE’RE GETTING THIS BEAUTIFUL

BEEF AND VEAL ROUGH. THESE ARE BOTH GOING TO BE

BRAISED DOWN AND I WANT THIS CHICKEN JUST TO MAKE A LOVELY

LIGHT BROTH. WE’LL TAKE THE REDS TO COOK WITH

AND WE’LL TAKE THE WHITE. THAT’S EXCITING.

YOU CAN CARRY THE WINE. SURE.

WHERE ARE WE GOING? LET’S GO COOK.

I’M STAR VINAGRE. WELL, YOU’VE GOT TO COOK A

LITTLE BIT FIRST, MR. TOUCHY. JUST LIKE MINE, ANGELA’S

GRANDPARENTS WERE ITALIAN. THEY WERE PART OF A CHAIN

MIGRATION TO WALES FROM A LITTLE TOWN IN AMELIA ROMANA.

WHAT YEAR WAS THIS? AFTER THE FIRST WORLD WAR.

ITALY WAS DECIMATED, YOU KNOW, THE POVERTY THERE, AND BASICALLY

IT WAS THE -- IT WAS THE SAME IMMIGRANT STORY THAT YOU GET IN

AMERICA IN THE U. S. YES, BUT WHY SOUTH WALES AS

OPPOSED TO ENGLAND OR AMERICA? ONE PERSON COMES OVER AND

THEN HIS BROTHER COMES OVER AND SHE BRINGS HIS WIFE AND HER

BROTHER AND SUDDENLY YOU HAVE A TINY VILLAGE IN ITALY NEAR

BOLOGNA, NEAR PARMA AND ALL OF THEM WENT OVER TO SOUTH WALES,

YOU KNOW, BIZARRELY, BUT IT’S WHO YOU KNEW.

AT LEAST I KNOW THIS GUY. YEAH.

THIS REALLY IS A CASE OF TRUTH BEING STRANGER THAN

FICTION. ALMOST 80% OF THE ORIGINAL WELSH

ITALIAN POPULATION CAN TRACE THEIR HERITAGE TO THE SAME

VILLAGE, BARTI. AS THE ELDEST GRANDDAUGHTER I

WAS THE ONE WHO HAD TO DO EVERYTHING.

FUL I NEEDED TO SHOP IT WAS ME, IF I HAD TO COOK, IT WAS ME.

MY BROTHERS DID NOTHING SO YOU PROBABLY DID NOTHING AND YOUR

SISTER DID EVERYTHING. OH, MY GOD, YEAH.

IT WAS AT HER TABLE THAT ANGELA FIRST LEARNED TO MAKE A

FILLED EGG PASTA SERVED IN A RICH BROTH MADE TRADITIONALLY

FOR CHRISTMAS. THIS IS WHAT WE WILL PUT

INTO. IS THAT OKAY?

OH, COME ON. IT’S SO GOOD.

WHILE THE BROTH SIMMERS AWAY, WE’RE GETTING STARTED ON THE

FILLING FOR THE PAST SGLARKS HAND IN HERE WHAT HAVE YOU GOT?

I’VE GOT CELERY, ARE CARROTS, GARLIC AND I’M GOING TO PRESS

ALL OF THAT NOW THROUGH A SIEVE AND WE’LL PUT THAT IN THE

FILLING AND PASS IN ALL THE VEGGIES, AND THAT’S GOING TO GO.

INSIDE THE PASTA. INSIDE.

THERE’S NO MEAT INSIDE. TRADITIONALLY NO.

THAT’S GORGEOUS, YEAH. JUST LIKE IN THE FOGGY

VALLEYS OF AMELIA ROMAGNA. BREAD CRUMBS AND CHEESE TAKE

THE PLACE OF THE MEAT IN THE FILLING.

I’M NOT GOING TO DO THAT. YOU’LL NEVER GET BACK TO WEST

LONDON. DO YOU FEEL THIS IS BRITISH

OR AN AMALG AM? THIS IS MY DOWNASHE.

WHEN YOU HAVE GENERATION AND FAMILY IT’S VERY HARD NOT TO

KEEP THAT WITH YOU, AND WE’RE VERY FAMILY.

SPEAKING OF FAMILY, ANGELA’S MOTHER JULIANA, AUNT VIV AND

UNCLE WREN HAVE ARRIVED JUST IN TIME OF DOING THE HARD WORK OF

FILLING THE PASTA. YOU WERE ALL BORN HERE?

IN WALES, YEAH. YOU GET THAT GREAT CONFUSION

BETWEEN CULTURES OF MAKING PASTA, DRINKING TEA.

IT’S JUST CRAZY. AND THIS IS THE FILLING THAT

I MADE WITH STANLEY EARLIER, MOM.

SLIGHTLY A BIT MORE SALT. THAT’S FINE.

WE CAN PUT A LITTLE BIT MORE SALT.

I’M GETTING THE SENSE THAT IN THIS FAMILY ANGELA’S MICHELINE

STAR DOESN’T COUNT FOR ALL THAT MUCH.

IT’S A SYSTEM TO FOLLOW. THIS IS A LOT OF WORK, ISN’T

IT? THIS IS WHAT PEOPLE DID

BECAUSE YOU WEREN’T DOING ANYTHING ELSE.

EVERYONE IS LIKE QUICK RECIPES, GOOD RECIPES TAKE TIME.

A LITTLE LESS ON THE FILL. DON’T GO TOO BIG, MR. TUCCI.

HONESTLY, TURN YOUR BACK FOR ONE MINUTE AND IT ALL GOES TO POT.

I’M NERVOUS. CERTAINLY.

YOU LOST YOUR TOUCH, MOM. JUST PRESS THEM DOWN AND USE

YOUR STAMP. OH, MY GOD.

I’M GOING TO MAKE THESE WITH MY KIDS.

WITH MY LITTLE SON, SO PRETTY.

WE SPEND TO MAKE ABOUT 800. ON A GOOD DAY.

PHONE CALLS GO TO MY AUNTS TO CHECK HOW MANY THEY HAVE MADE.

IT’S A BIT OF A COMPETITION. THAT’S ENOUGH OF THIS.

GORGEOUS. ALL RIGHT.

LET’S COOK THEM. RIGHT.

SO JUST LITERALLY THEY ARE GOING TO COME UP.

THIS IS INCREDIBLE. SMELLS LIKE THE HEALTHIEST THING

IN THE WORLD. THE IS UP CAME OUT.

IT’S THE END OF THE JULY BUT THE SCENT IS MAKING US ALL FEEL

A LITTLE CRIST MASTY. IS THAT ENOUGH, MOM?

PLENTY. BON APPETITE.

YEAH. THANK YOU.

DIDN’T THINK YOU’D HAVE THIS IN THE SUMMER, DID YOU?

THIS IS TERRIBLY EXCITING, I HAVE TO SAY.

THANK YOU, HELPERS. THANK YOU.

CHEERS. STANLEY, THANK YOU.

I’VE HEARD A LOT ABOUT YOU. IT WASN’T GOOD.

OH, I CAN IMAGINE. I CAN SMELL THEM, ANGELA.

THAT’S DELICIOUS. THEY ARE VERY GOOD ACTUALLY.

THE BROTH IS DELICIOUS. THIS IS INCREDIBLE.

YEAH. VERY GOOD.

ABSOLUTELY INCREDIBLE. WHAT THESE LACK IN MEAT THEY

MORE THAN MAKE UP FOR IN FLAVOR. I’M STILL WAITING FOR ANGELA’S

MOTHER’S APPROVAL. WHAT DID YOU THINK, MOM?

QUALITY CONTROL. VERY NICE.

ANGELA’S FAMILY GATHERING TOGETHER TO MAKE AND EAT THESE

AMAZING ANGELLINI, BRINGS BACK FEELINGS OF HOME, EVEN

GENERATIONS LATER. AND THEY STILL DO IT.

ON A THURSDAY THEY WILL BAKE THIS.

NOW I’M GOING HAVE TO MAKE THIS AT CHRISTMAS.

YEAH. WELL, YOU’VE GOT A

>>> I’M IN CHELSEA, A CHARMING NEIGHBORHOOD RENOWNED FOR ITS

TASTEFUL BOUTIQUES AND PICTURESQUE STREETS.

I’M GOING TO WHAT MIGHT BE THE ONLY RESTAURANT OF ITS KIND IN

THE WORLD. RATHER THAN SPECIALIZING IN

DISHES FROM A SPECIFIC REGION OF ITALY, LA MIA MAMA RECALL HERALD

THE ART OF HOME COOKING IN A VERY UNIQUE WAY.

THE PLACE IS THE BRAINCHILD OF SICILIAN RESTAURANTEUR PEPE

CORSERO. DID YOU HAVE A RESTAURANT IN

ITALY? NO, NO.

WHEN I CAME TO LONDON I REALIZED I WAS MISSING MOMMA’S FOOD.

MY MOM SHE DID IT THIS WAY. ONE OF MY FRIENDS SAID WHILE I

WAS HAVING A GLASS OF WINE SAID WHY DON’T YOU BRING YOUR MOMMA

AND SHE DIDN’T EVEN THINK TWICE. EVERY COUPLE OF MONTHS THIS

RESTAURANT VISITS A NEW ITALIAN REASONABLE O. NOT ONLY DO THE

MENUS CHANGE BUT SO DO THE CHEFS.

THESE DARING MOTHERS LEFT THEIR HOMES IN SEARCH OF OPPORTUNITY,

BUT SOMEHOW THEY HAVE MANAGED TO BRING THE BEST THING ABOUT ITALY

TO LONDON. PEPE’S SISTER SARAH WAS ONE

OF THE FIRST MAMAS TO JOIN. HOW MANY DIFFERENT MOMMAS DO

YOU HAVE AT ONE TIME IN THE KITCHEN?

FOUR, FIVE. REALLY.

BECAUSE THERE’S SO MANY BEAUTIFUL REGIONS IN ITALY.

ONE LIMIT OURSELF TO ONE MOMMA. WHY DON’T WE BRING MOMMAS FROM

DIFFERENT REGIONS. THIS IDEA IS A BRILLIANT

IDEA, IT’S BRILLIANT. THIS YEAR THE MENU IS SET BY

THREE MOTHERS. SINCE THEY ARE FROM THE SOUTHERN

REGION OF CAMPOGNA, THEY ARE GOING TO TEACH ME A SOUTHERN

CLASSIC. WHAT ARE YOU GOING TO TEACH

ME? RAGU.

SO WHAT IS THAT? EXPLAIN THAT TO ME.

] SPEAKING FOREIGN LANGUAGE ]

LOOK AWAY NOW IF YOU’RE A VEGETARIAN.

THE RAGU NAPO ITALIANO, MEATS AND RIBS, CUTS OF PORK,

SAUCEAGES, THINLY CUTS OF STEAK ARE ALL BROWN AND THEN POACHED

IN RED WINE. AND FINALLY SIMMERED IN A

CASCADE OF SAN MARZANO TOMATOES UNTIL THE MEAT IS FALLING OFF

THE BONE. YEAH, YEAH, IA.

CRESCENDO. I’VE NEVER HEARD THAT.

THE AROMA OF THIS CLASSIC MEAT-BASED TOMATO SAUCE.

YOU HAVE TO SMELL. IS WHAT I AWAKEN TO

PRACTICALLY EVERY SUNDAY MORNING OF MY CHILDHOOD.

THAT SMELLS REALLY NICE. AND THE MOMMAS ARE INDULGING

MY SENSE OF LONGING FOR THOSE YEARS.

YOU HAVE TO DO IT. SCARPETTA MEANING LITTLE SHOE

HOW EVERY ITALIAN CHILD FIRST TASTES THEIR MOTHER’S RAGU.

MMM. THAT’S GOING TO BE GREAT.

NO, YOU CAN TELL. IT HAS THAT DEPTH OF FLAVOR WITH

ALL THAT -- INCREDIBLE. AMAZINGLY, NONE OF THESE

BRAVE WOMEN HAD EVER WORKED IN A PROFESSIONAL KITCHEN BEFORE

COMING HERE. FEW SPOKE ANY ENGLISH AT ALL,

BUT THIS CITY HAS GIVEN THEM A NEW LUST FOR LIFE.

[ SPEAKING FOREIGN LANGUAGE ] HOW LONG HAVE YOU BEEN HERE

IN THE RESTAURANT? MOMMA ROSANO.

AND MARITO? NO MARITO.

[ SPEAKING FOREIGN LANGUAGE ] SEXY.

THAT’S THE ONE ENGLISH WORD YOU KNOW.

FLIRTING WITH YOU. YOU KNOW, THERE’S NO LIKE

FIRST COURSE, SECOND COURSE. THERE’S LIKE A FIST.

THEY KEEP COOKING AND BRINGING GREAT FOOD.

TOMATO, BASIL.

BEAUTIFUL. THIS IS REALLY DELICIOUS.

THE RAGU, LOVINGLY SIMMERED FOR SIX LONG HOURS, JUST MELTS

IN YOUR MOUTH. WITH ITS PROMISE OF OPPORTUNITY,

THIS CITY ATTRACTS IMMIGRANTS FROM ACROSS THE GLOBE, BUT WHEN

EACH OF THESE ADVENTUROUS MOTHERS ARRIVE IN LONDON, THEY

BRING A LITTLE SLICE OF THEIR OWN HOME WITH THEM.

♪ I’M ABOUT TO EXPLODE, BUT THE

MOMMAS WON’T LET ME LEAVE WITHOUT A PROPER SENDOFF, SO

WHENEVER I’M MISSING HOME AND MY MOTHER, I KNOW WHERE

♪ >>> THIS IS LONDON’S BEATING

HEART. HISTORICALLY THE MOGOT POINT

BETWEEN THE CITY’S WEALTHY WEST END AND WORKING CLASS EAST WAS

SOHO, A PLACE THAT’S ALWAYS WELCOMED EVERYONE, SO ITALIANS,

TOO, HAVE LEFT THEIR MARK. 100 YEARS AGO THESE STREETS WERE

HOME TO A NETWORK OF ITALIAN BUSINESSES, FEEDING AND

EMPLOYING, THE 13,000 ITALIANS WHO LIVED IN THIS LITTLE ITALY.

THE COMMISO BROTHERS FIRST OPENED A GROCERY STORE HERE ON

OLD COMPTON STREET IN 1929. LET ME GET SOME TORT LEANY.

HOW MUCH WOULD YOU LIKE? ENOUGH FOR FOUR PEOPLE WHO

EAT A LOT. FOUR ITALIAN PORTIONS.

YES, YEAH. BUT IN THOSE DAYS, NO BRITISH

PERSON RICH OR POOR WOULD HAVE STEPPED FOOT IN A PLACE LIKE

THIS TO TROY LOW-CLASS ITALIAN FOOD.

DO YOU HAVE THE SAUSAGE? WELL DONE.

THANKS A LOT. BYE-BYE.

JUST AROUND THE CORNER IN 1926, AN ITALIAN RESTAURANT SET

OUT TO CHANGE ALL OF THIS BY PRETENDING IT WASN’T AN ITALIAN

RESTAURANT AT ALL. P.

WHEN THIS RESTAURANT FIRST OPENED ITS DOORS, FRENCH HAUT

CUISINE WAS POPULAR IN HIGH SOCIETY.

TODAY THIS RESTAURANT IS RUN BY CHEF JEREMY LEE WHO IS PREPARING

UP FOR SOME OF CORVA LI S’ MOST FAMOUS DISHES FROM THE EARLY

TRAILBLAZING DAYS. THAT’S PRETTY.

AND JOINING ME FOR LUNCH IS AN EXPERT IN ITALIAN

IMMIGRATION, TERRY COFFEY. NICE TO SEE YOU.

NICE TO SEE YOU, TOO. WHO LIKE ME LOVES ITALIANED

TO. SO WE’VE GOT SOMETHING.

BEAUTIFUL, OH, THANK YOU. THE CHIME AT THE END, THAT’S SO

NICE. THIS IS CHICKEN A LA OR

SOMETHING LIKE THAT. THAT’S DELICIOUS.

LET’S HAVE A LITTLE BIT OF SAME BUTTER.

DID YOU SEE HOW I GAVE MYSELF THE BIGGER PIECE?

I LOVE IT. MEANS TO JUMP IN YOUR MOUTH,

LITERALLY. HOW IS THAT?

SO DELICIOUS. THE SALTANBOCCA I RECIPE BUT

I’VE NEVER SEEN THIS ON THE MENU BEFORE.

YEAH, THAT SAUCE IS REALLY TASTY.

OH, MY GOSH, THAT’S ITALIAN. THAT TASTES MORE FRENCH TO

ME. THE SAUCES.

WE HAVE TO GET JEREMY. JEREMY.

HELLO, MY DARLINGS, HOW ARE YOU?

GOOD. VERY WELL.

THANK YOU. THIS WAS DELICIOUS.

DID YOU LIKE THOSE? DELICIOUS.

I REMEMBER THE TIME WHEN THEY WERE THE HEIGHT OF MODERNITY AND

NOW IT’S BECOME ALMOST AN ANTIQUITY.

TELL ME. WHERE IS THAT?

PRINCESS’ CHICKEN, ANYONE’S GUESS REAL, BUT THERE WAS

SIMMERING OF PORCINO AND SHALLOT IN BUTTER WHICH IS THEN SIMMERED

IN WHITE WINE TO WHICH I ADDED A GREAT GLUG OF FREEDOM AND

INTERESTINGLY IT WAS LIKE FRENCH FEED.

SO THE SAUCE. YES.

THESE DISHES WITH RICH SAUCES WERE REALLY HAPHAZARD HOMAGE TO

AN ORIGINAL. YEAH, LONDON’S CREME DE LA

CREME WRAPPED UP THESE DISHES BUT IT WAS ALL A SLEIGHT OF HAND

FROM THE OWN PEPE. PROSCIUTTO DU PARMA.

HE WAS INTRODUCING ITALIAN FOOD INTO A CUISINE.

VERY SURREPTITIOUSLY. WHICH WAS VERY FRENCH.

YES. AND, OF COURSE, GRADUALLY IT

WAS TRANSLATED INTO ITALIAN FOOT.

EVEN THOUGH IT WAS ITALIAN. EVEN THOUGH IT WAS ITALIAN.

THAT’S RIGHT AND FRANCE AND ITALY HAVE ALWAYS VIED FOR

SUPREMACY. YES, THAT’S RIGHT.

WHAT PEPNO DID WAS MUST HAVE BEEN THE FIRST TO GLAMORIZE

ITALIAN COOKING. DO WE KNOW WHAT KIND OF

PERSON HE WAS?

HE WAS A MAN BEFORE HIS TIME. IN THE ITALIAN ARMY, HE WAS VERY

MUCH THE PATRIOT. I DO BELIEVE HE WAS CERTAINLY A

SUPPORTER OF FASCISM. JUST AS LEONI HAD CONVINCED

LONDONERS TO EAT ITALIAN FOOD, HISTORY GOT IN THE WAY.

A DANGEROUS WAVE OF NATIONALISM WAS GRIPPING ITALY.

LED BY BENITO MUSSOLINI, THE FASCISTS WEAPONIZED ITALIAN FOOD

AND IN 1947 ESTABLISHED A HEART HERE MANY IN THE MIDDLE OF

LITTLE ITALY TO ADVOCATE FORRER THE SUPREMACY OF THEIR OWN

CUISINE. ITALIANS ARE NOW FOR THE

FIRST TIME OUR ENEMIES. AND IN SOHO FRIENDLY LITTLE

RESTAURANTS DECIDED TO REMOVE EVIDENCE OF OUR NATIONALITY.

DOWN COME THE ITALIAN SIGNS. WHEN ITALY DECLARED WAR ON,

EVERY ITALIAN MALE WAS ROUNDED UP AND INTERNED IN CAMPS OUTSIDE

OF LONDON. WHEN THE WAR ENDED, SOME

ITALIANS RETURNED TO SOHO AND WENT BACK TO DOING WHAT THEY DID

BEST. DECADES LATER, THE FOOD THAT WAS

ONCE REVILED IS NOW ADORED AS LONDONERS HAVE EMBRACED

SOMETHING THAT IS QUINTESSENTIALLY ITALIAN.

WHO COULD HAVE IMAGINED THAT THIS LITTLE CUP OF ESPRESSO

WOULD BECOME A SYMBOL OF ITALIAN GLAMOU

>>> I’M HEADING WEST OUT OF THE CENTER OF LONDON ON THE TRAIL OF

A REVOLUTION IN ITALIAN FOOD. SO MUCH ITALIAN COOKING IN THE

CITY CELEBRATES AUTHENTIC INGREDIENTS IMPORTED FROM ITALY.

BUT HERE IN THE SUBURB OF ACTON, A FAMOUS ITALIAN PRODUCT IS

BEING TAKEN IN A TOTALLY NEW DIRECTION.

ACTON, MOZZARELLA CAPITAL IN LONDON.

WHO KNEW? I’VE COME TO LA LATTERIA.

THANK YOU, SIR. A DAIRY DEDICATED TO THE

CRAFT OF TRADITIONAL ITALIAN CHEESE MAKERRY.

THE BRAIN IS SIMONA. SO WHAT ARE YOU DOING HERE?

MOZZARELLA, WHAT ELSE? WHY YOU MAKING MOZZARELLA IN

ACTON? WELL, IT STARTED WITH ME

LIVING ITALY 20 YEARS AGO, AND MY PATTERN, EVERY TIME THEY WERE

COMING TO SEE ME, THE FIRST THING THEY WOULD PACK WAS

MOZZARELLA. THAT WAS MY ONLY TIME I USED TO

HAVE MOZZARELLA. LEAVING HER WELL PAID JOB IN

FINANCE, SIMONA SPENT YEARS SEARCHING THE WORLD FOR THE

PERFECT MILK TO MAKE MOZZARELLA. BUT SHE SOON CAME TO REALIZE

THAT RATHER THAN IMPORTING INGREDIENTS, SHE COULD TAKE A

LOCAL PRODUCT AND TRANSFORM IT. ALL THE MILK YOU USE IS

BRITISH MILK? BRITISH.

AND YOU LIKE THE BRITISH MILK?

I LOVE IT. WHY DO YOU LIKE IT?

BECAUSE THE FLAVOR IS SLIGHTLY RICHER.

THE REASON IS GRASS. THE COWS ARE ON PASTURE.

IT MAKES ALSO A DIFFERENCE ON THE COLOR OF THE MILK.

HERE IS MORE YELLOW. IT IS YELLOW.

DID YOU NOTICE? THIS IS COMPLETELY DIFFERENT

THAN WHAT I SAW IN ITALY. THE ANIMAL EAT.

AND THEN GOES STRAIGHT INTO THE MILK.

YEAH. THE MAGIC OF MOZZARELLA

BEGINS WHEN RENNET IS ADDED TO MILK TO SEPARATE THE KURDS AND

WEY. THIS IS THE STARTING POINT.

THIS IS JUST THE CURDS. THEN WE’RE COOKING IT WITH

BOILING WATER. SO YOU GO FROM THIS ABSOLUTELY

UNWORKABLE TO THIS CONSISTENCY. IT’S INCREDIBLE.

IT’S LIKE A MAGICIAN. IT DOES.

YOU TRY THIS. LIKE A PORK PIE.

LIKE A CAKE. LIKE A CAKE.

LOOK AT THAT. I KNOW.

LOOK AT IT COMING OUT. IT’S STILL WARM.

I LOVE THAT. THAT IS SO COMFORTING.

THE WARMTH OF IT. EVERYTHING ABOUT IT.

OH, IT’S SO GOOD. EVEN MORE WONDERFUL THAN

SIMONA’S MOZZARELLA IS ANOTHER CHEESE HER TEAM MAKES USING HER

MOZZARELLA. IT LOOKS ALMOST IDENTICAL, BUT

IT’S A BALL OF DELICIOUSNESS CALLED BURRATTA FOR BURRO FROM

BUTTER. THAT LOOKS LIKE A THING OF

PASTA, LIKE LASAGNA. LOOK WHAT IT DOES NOW.

IT GOES FROM THE MIDDLE AND IT’S GOING TO SHRED IT INTO LINES OF

MOZZARELLA. YOU MIX WIT THE CREAM AND

SALT. NOW THIS IS THE FILLING OF YOUR

BURRATA. CAN YOU SEE HE IS MAKING A

POUCH? AND PUT THE STRATA.

THAT’S THE BURRATA? THAT’S WHAT IT IS.

SO SIMPLE. VERY SIMPLE.

I MEAN, IN THEORY. IT’S TAKEN TIME TO WIN LONDONERS

OVER. MANY CHEFS INITIALLY REFUSED TO

WORK WITH THE MOZZARELLA THAT WASN’T MADE IN ITALY.

BUT TODAY SIMONA’S MOZZARELLA IS EARNING A PLACE ON SOME OF THE

CITY’S TOP ITALIAN RESTAURANTS. THANKS A LOT.

THANK YOU. OOH, WOW, LOOK AT THAT.

COME ON! WELL, SHE WAS RIGHT.

IT’S REALLY GOOD. GOOD HAS ALWAYS BEEN AN

IMMIGRANT’S STRONGEST LINK TO HOME.

FOR OVER A CENTURY, IT’S HOW ITALIAN IMMIGRANTS HAVE DEFINED

WHO THEY ARE AND WHERE THEY COME FROM.

BUT ENCLOSED WITHIN THIS LITTLE MOTHER-OF-PEARL CHEESE IS

PERHAPS THE FUTURE OF ITALIAN GASTRONOMY.