All language subtitles for A.Taste.of.Italy.S01E06.Syracuse.1080p.WEB-DL.DDP2.0.H.264-squalor

(intro music)

(upbeat music)

- I'm chef and
restaurateur, Nisha Katona.

The star of the show there

is a gorgeous Aubergine.

I love coming to Italy on
delicious foodie forays.

To see what Italians
are really eating.

This is a tuna hot dog.

I've never seen
anything like it.

In the markets.

This is like an Aladdin's
cave for the pork lover,

which I am.

On the streets.

And in the restaurants.

It's, well-worth getting
here just to try this.

Now I'm taking the
path less traveled

to hidden culinary hotspots.

It's one of the most
beautiful cities

I have ever seen.

On a voyage to uncover
recipes and ingredients

passed down through generations.

You bringing your
family, your history.

- Our history is the
base of our future.

- Proving there's more to
Italian food than just pizza.

Mint and tuna, try it.

I would never have
thought about it.

And on the way I'll be
cooking up new dishes,

inspired by my travels.

- It's fantastic.

- A million different colors

and a thousand
different flavors.

So join me on a new
delic, Italian escape.

Delicious.

(orchestral music)

If mainland Italy is the boot

and the gorgeous island
of Sicily is the ball.

Then Syracuse must be
the bell of the ball.

Today, I'm in
beautiful Syracuse,

which is on the southeastern
corner of Sicily.

And it's renowned for its
ancient Greek and Roman culture,

but also for the influence of
the middle east on its food.

In the 10th century, the Arab
domination brought sugar,

citrus fruits, and lots
of spices to the island.

So I can't wait to taste the
unique cuisine of this city.

I love the sublime
seafood here so much.

It goes to my head.

This is how much I
completely loved them.

And see how sugar spice
and all things nice,

have made their mark on the
great food of this city.

But first to see how this
melting pot of culture

and cuisine has
evolved over time,

where better than the market.

Just look at this big
livid, massive red.

It's tomato puree
sold like that.

Concentrate.

You see how much
they must use it.

And every kind of permutation
of sun dried tomato,

but then look at all
this dried fruit.

Here we are in Syracuse,

but it feels like
a souk in Morocco.

So different.

So exotic.

And there is a celebration

of this colorful candied
fruit in a way that

I haven't seen in the
towns that I've been.

(Nisha gasps)

Dry Chestnuts, nuts, nuts!

You know,

I feel the Arab influence
here more than anywhere else.

It's fascinating.

But there's one spice I'm
super surprised to see here.

What is this?

This is Curry powder.

So strange to see Curry
powder on Italian market,

you know,

but all the spices you
realize they really embrace

the flavors of the east

and they're still alive
in the food today.

Interesting.

And on my way out, I can't help
noticing some pomegranates.

One of my favorite fruits

that also has middle
Eastern roots.

Bonjourno, can you
make the juice?

- Yes.

- That beautiful red
pomegranate juice

is renowned for its
health giving properties

and it's supposed to be
especially good for the blood.

That's too beautiful to cover.

Look at it.

So beautiful.

Ruby red.

- Good?

- So refreshing, really good.

So full of flavor.

Fantastic.

Gratzi!

Salute!

I could almost
forget I'm in Italy,

but tasting that fruit,

and seeing those spices on sale

in the market makes
me doubly excited

to taste Syracuse's
traditional dishes.

Ratija is rightly renowned
for its fantastic seafood.

And there is a restaurant
in the medieval quarter

that is famous for
its traditional way

of cooking sweet and sour.

To most of us,

sweet and sour means a
super sticky takeaway.

But here in Syracuse,

it's a way of cooking
that has Arabic roots.

And I'm heading to the acclaimed
family run Porta Marina

restaurant,

where chef John Carlo is going
to give me a master class

in their best selling
Tuna Agrodolce,

or sweet and sour.

He cooks this succulent
slice of meaty tuna

in a source of sweet onions,
tangy tomato passata,

and vinegar, sugar,

and mint for that sharp,
sweet and sour flavor.

You lead the way.

Wow, that was the tuna?

It's a gorgeous piece of tuna.

So tell me about this agrodolce.

What is this way of cooking?

- Oh, agrodolce
is sweet and sour.

A sour is a white wine vinegar

and sweet is a sugar.

Is convenient, is very tasty.

Is, is wonderful.

- Is this an old recipe?

- Oh, yes is very, very old.

- So it came from
the bits of fish

that they couldn't
sell the leftover fish.

And this is where
this dish came from.

And my lesson in how to cook it

start simply with
a chopped onion.

- Oil.

- Okay.

Extra-virgin?

- Extra Virgin oil. Yes.

And then regulate

with

and black pepper

is another onion.

- Plenty of onion.

- And then regulate
with dried mint.

- But then John Carlo added
an ingredient I didn't expect.

You're adding dried
mint and fresh mint.

- I finish the plate.

It's fresh.

- So just the garnish is fresh.

Does the dried mint add a
different flavor to the fresh?

- Its more intense.

Yeah

- Now,

is white wine vinegar.

- Very brilliant.

So simple.

- And sugar.

- Sugar?

- Yeah.

- And then the
sweet and the sour

is just white wine
vinegar and sugar.

Solo.

And now?

- And now is tomato sauce.

- Is it passata or tomato puree?

Is it passata?

- Its passata.

- So it's not
overpoweringly tomato.

Just a little bit to
blend all the flavors.

Yeah.

Now for that fabulous
piece of tuna.

Beautiful.

Oh, look at the color.

Stunning.

So the dark meat is going

to give you a lot
of flavor, there.

Once lightly flowered
on each side,

the tuna steak goes into the pan

to soak up that
tangy onion sauce.

So the flour just makes
that sauce thicker.

- Yes.

- While the tuna cooks,
John Carlo gets creative.

- The decoration.

Of the plate.

- Oh, you decorate the plate.

This is where it stops
being cucina povera.

Huh?

This is where it starts being-

I mean, that is very beautiful.

A lovely tomato garnish.

But I like what's
going on in the pan.

- Si,

no, no problem.

- Yeah.

Oh beautiful.

Look how juicy it
looks so moist.

It smells incredible.

I can smell the sweet,

the sour,

and I can smell the mint.

Which cleans it all beautifully.

Yeah.

Is it nearly ready?

- Yes

- Yeah.

- One second.

- This is such a quick recipe.

The meaty tuna steak
goes on to the plate

and the silky smooth sweet and
sour sauce is piled on top.

And the finishing touch is
that beautiful tomato flower,

and torn pieces of fresh mint.

This is going to be
one delightful lunch.

- Tuna sweet and sour.

For you.

- That is so pretty.

It looked pretty even
coming through the room.

Smells incredible.

I cannot wait to try this.

- Yes, enjoy.

- Thank you so much.

- Thank you.

Thank you.

Bye.

- This is pure joy.

That is so delicious.

This is very gentle.

It's elegantly sweet and sour,

but the mint is a
genius stroke here,

I think.

Cause it's constantly
refreshing your pallets,

and the tuna has been cut thin.

It's cooked right
the way through.

Cooked really quickly.

The tuna is there crazily
enough as a vehicle

for this exceptional sauce.

Mint and tuna try it.

I would never have
thought about it.

You know,

you come to each region in Italy

and they will have their
own specific combination

of ingredients that frankly
works perfectly every time.

It really is quite humbling.

And it's exciting.

There's a whole world
out there to discover.

Syracuse is also undoubtedly
a hotspot for great seafood,

but there's one that's already
made its place in my world.

And while I'm here,

I can't miss the opportunity
to taste it in a new way.

Here in Sicily,

sea urchins are a
well-loved delicacy,

and I've been told
that in Syracuse,

there is a starter
that features them.

Now I'm a big fan.

So I'm off to find it.

This must be the place.

I'm such a fan of sea urchins,

but I'm about to
have them in a way

that I've never had them before.

So I'm intrigued.

On the toast.

Sea urchin roes on bruschetta.

As they say here.

A super simple way of eating,

such a dainty
delight from the sea.

And these are wild
spiky sea urchins,

fresh from the Mediterranean,

but it's the golden row
inside that's the prize

every fisherman wants.

Now I'm here at Bow
Pier Tavernetta.

Where sea urchins are
always on the menu.

And the chefs are
already busy preparing

my golden sea urchin
on burschetta.

Once the bread is toasted,
the roe, a spoon raw onto it,

then a sprinkle of salt,

a drizzle of olive oil,

and a scattering of parsley.

Hey Presto, as simple as that.

And I can't wait to try them.

Wow.

Wow!

They are raw on bread.

Everyone's waiting
with bated breath,

but I'm going in.

Mm.

If you hadn't had sea urchins.

Try them.

They are sweet.

And it sounds crazy,

but they taste of the sea.

But they are like proper
fruits of the sea.

Absolutely delicious.

I love them cooked in pasta,

and I love them raw as sushi,

but on bread,

this is fantastic because
they contain a lot of juice

and all of that juice has
soaked into the bread.

So to me,

this is like the
ultimate bruschetta.

It really is.

I know sea urchin
might sound weird,

and I know.

But if you see it on a menu,

honestly,

try and order it.

Cause it's no different
to eating Prawn,

or Octopus,

or Squid.

It's a really,

really lovely,

sustainable,

seasonal,

delicious seafood.

This is how much I
completely love them.

This for me is the
ultimate selfie.

I'll send it to my mom
and she'll freak out,

but try them.

If you ever see them on a menu,

try them.

Heavenly.

And I feel like I've died

and gone to heaven
here in Syracuse.

But I've still got my
own dish to prepare

in honor of this city.

It's a beauty, isn't it though.

Lovely and big.

And enjoy your
delicious exploration
of Sicily sweet tooth.

I'm loving being in
Sunkist, Syracuse.

I've already indulged
myself eating some

of the city's best
seafood dishes.

They are like proper
fruits of the sea.

Absolutely delicious.

But before I put my
own hand to the stove,

I fancy trying one of Sicily's
legendary sweet treats.

Cakes are a huge
deal here in Sicily,

but none more so than the
famous Cassata Siciliana.

And just a few steps away
there is a family run bakery

that makes a version of it,

that I hear is worth
stopping by for.

It is indeed as a
traditional Artale bakery,

they specialize in a
unique Syracuse Cassata.

Revered here for its
velvety chocolate,

and ricotta deliciousness.

This cake is made with
light sponge sweetened

with sugar water,

cut to line around mold.

And sweet fluffy ricotta

and chocolate buttons
are spooned on top.

Before a luscious layer of
chocolate is smoothed over,

covered by more sponge.

Once turned upside down,

more creamy ricotta
coats the cake,

and is evenly spread to
give a smooth finish.

Delicious crust pistachios
decorate the edges.

Finally,

a last chocolate swirl
and candy fruit finish

this Syracuse speciality.

- Ciao

- Ciao

- Ciao.

Bonjourno.

Is this Cassata?

- It's a Sicilian.

Its made by ricotta
cheese and the chocolate.

- So this is different
to the Sicilian.

This is the best.

I love the look of it.

I love the candied fruit.

Very,

very typical Sicilian.

I'd love a slice.

Anita cuts me a
lovely large slice.

Oh!

Gratzi!

Thank you very much.

That's incredible.

Can you see the layers
with the dark chocolate,

and the ricotta,

and the sponge?

And I love the candied fruit.

It looks slightly gaudy,

but it's gloriously gaudy.

I'm digging in.

That's lovely.

That ricotta it's sweet,

but it's not ridiculously sweet.

Which means this feels
like quite a light-

It really feels
like a light cake.

And these pistachios,

which are from this
region are delicious.

You know,

they're fresh,

and they got a good oil to them,

and a good nuttiness.

It's really quite delicious.

Light eminently edible cake.

After that sugar hit,

I'm more than fired up

to cook my own dish
here in Syracuse.

And I couldn't have found
a more perfect place

than here on a terrace,

overlooking that Azure Sea.

It's so lovely to be cooking
here in sunny Syracuse,

and I've been so surprised

and so inspired

by the way that they
combine ingredients here.

Particularly the way that John
Carlo cooked that Agrodolce.

Do you remember that
sweet and sour tuna

that he made for me?

So I'm gonna create my own
kind of version of that

using gorgeous
Sicilian ingredients.

Like the lemons and the oranges

that you get here,

and the mint that he so honored.

And I'm going to make a Sicilian
citrus tuna really simple.

It couldn't be easier
with my meaty tuna steaks

smothered in my version of
Syracuse's tangy signature sauce

with onions,

earthy mint,

and juicely sweet oranges.

And my simple courgette
Orange and Walnut salad

is the perfect accompaniment
for a sunshine filled lunch.

So first,

I'm going to pan fry that tuna.

Now I've had this
cut quite thin.

That's thin for tuna steak.

It's a beauty.

Isn't it though?

Lovely and big,

but thin.

Because all I want to
do is cook them through.

Get a little bit
of color on them.

So relatively high heat.

And a couple of
minutes on either side

and then I'm going
to take them out.

And there's a good bit
of olive oil in there,

but I need it because into that,

I'm going to add all
my other ingredients

and get a lovely,

buttery,

oily,

citrusy emotion going.

Let's light the heat up.

What I loved about the way that
John Carlo treated his tuna

is that he cooked it
all the way through.

And the sauce did the talking.

You do want a bit of
color on both sides.

Oh, they look mouth
washing already.

Right,

I'm going to take these off
because I'm going to then push

them back through the butter.

So they'll cook a bit more.

So I want them just a bit brown.

They smell gorgeous and
that's just the tuna

and you see how they
hold their form?

Such a meaty fish.

Right,

let's put those aside.

Like that.

Into that oil I want to add
some finely sliced onions.

Onions and sweet and sour

is just a great
flavor combination.

I'm only using half an onion

because I want a little
bit of sharpness.

I want a little bit of acidity,

but I don't want it particularly
an onion based dish.

There we go.

They're already
getting a bit of color.

To get my sweet and
sour emotion going,

I add butter.

That will continue
to fry those onions.

Let's turn the heat down.

Now,

the great thing about
olive oil and butter,

it's a fantastic
dressing for vegetables,

but what happens is that oil
stops the butter from burning.

So you get this lovely emotion
that carries the flavors

of the citrus through
and coats dishes nicely.

Next up oranges.

Now here in Sicily, just low

on the smell,

phenomenal.

You know,

Southern Italy,

the,

the citrus fruit is too

You get lemons,
the size of melons.

Orange juice in.

Now there is my sweet and sour

in one ingredient
already achieved.

I'm gonna go in
with a bit of lemon

to bring a bit more
of that sourness.

Little squeeze of lemon.

And into that goes the
crowning ingredient.

That fantastic mint that
works so well in this dish.

Works with the sweet and sour,

and works with the tuna.

John Carlo use dried mint,

but I'm using fresh to give
that sweet menthyl hint.

And a little bit of salt.

And into this scented
butter goes my tuna.

Here we go.

And it really is only back in
there for a couple of minutes.

It goes in for its
final dressing.

Right, let's get the heat up.

Blast and force those
ingredients together.

We go.

And just to finish
this off a tiny bit

of orange and lemon zest.

The smells that are coming
out of this are phenomenal.

Here we go, heat off.

I just want to taste that sauce

because there's a lot of
different flavors going on here.

And I want to know that
the balance is right.

Fantastic.

Sweetness,

salt,

sour,

orange,

lemon,

and most importantly that mint.

Now, I'm just going to
let that stay in the pan

because that tuna will continue
to absorb those flavors.

While I make a super,

super quick courgette salad.

People who live here
are doubly lucky

to have the sea
on their doorstep

and almost year round sunshine

giving them gorgeous vegetables.

Use a potato peeler to make
silky courgette ribbons.

Right, there we go.

And to tie it in
with the citrus tuna,

what better than
another golden orange?

Gosh, they are just so
ridiculously full of juice.

There we go.

Lets get some of those in here.

Look at the colors in this bowl.

I mean,

it is the color of sunshine.

Little bit of salt
really simple.

And for some added crunch,

a few tangy walnuts.

So we get little nutty shards
that are a little bit bitter.

Now, the simplest dressing ever.

A little bit of olive oil,

extra-virgin just
gives it a golden hue.

Another tiny pinch of salt
and a squeeze of lemon.

Oranges and lemons
always work together.

It's the stuff of
nursery rhymes, isn't it?

But that's cause it works.

And to finish this off just
for the nose and the eye,

a little bit of mint.

Salad done.

Let's get this tuna plated up.

Couple of these gorgeous tuna
steaks that have been sitting,

absorbing those flavors.

And I want some of that
lovely citrus butter.

With the mint and the onions.

I'm gonna tear on to that,

a little bit of fresh mint.

Because rarely have I been
so pleasantly surprised

by a flavor ingredient.

So there it is.

All the flavors of
Sicily and the colors

on a couple of plates.

My Sicilian citrus tuna,

and a beautiful sunshine salad.

What an absolute joy

to cook with a shimmering
sea to gaze upon.

Syracuse has been a
voyage of Canary discovery

with its colorful
souk like markets.

And the mint and tuna
combination new to me.

This is a foodie
paradise in one,

I'll definitely
be coming back to.

(upbeat music)