All language subtitles for Ginos.Italy.Like.Mamma.Used.to.Make.S01E05.Tuscany.1080p.HDTV.H264-DARKFLiX

'I'm in Italy...'

Oh, wow.
Look how beautiful this place is.

'..Where I've been savouring
the food and culture

'of my beloved homeland...'

Wow, wow, wow!

'..And celebrating
the generations of women...'

Come stai? Mwah.

'..Who fed and fuel
my fellow Italians...'

So simple.

'..Creating
a rich culinary heritage...'

Grazie.
Thank you.

'..|'m proud to call my own.'

'Taking in
three of its most foodie regions...'

Wild fennel. It's just magnificent.

'..Where incredible women...'

I will take you home
if I had my chance.

Troppo Bella. Mwah.

Salute.
Salute.

'..Use wonderful
local ingredients...'

Ooh...

'..to make amazing meals...'

Very simple,
but super, super, super tasty.

'..Inspiring me to recreate
the meals of my childhood.'

just like my mamma used to make.

It's perfect.

I can't get enough of this place.
So cool.

'Tonight, I'm back in Tuscany...'

Remember, this is going to flame.
Whoo! Look at that.

'..Where the ingredients
are pure and simple...'

See, that's what you get.

'..But create
rich, delicious meals.'

What an hon our it is
to be in this iconic landscape.

Think of Tuscany,

and you probably think
of the beautiful city of Florence,

full of art and culture.

But there's beauty in the soil, too.

'I'm on my way to a farm
in Pozzo Della Chiana,

'which grows Italy's
most essential ingredient...'

' ..wheat.'

If you thought being a farmer
is a man's job, ha-ha, think again!

'Running this family farm
is Matilde,

'who specialises
in a particular type of local wheat,

'called verna.'

What is so special
about the verna wheat,

because I never heard it?

All the ancient wheats
which have been cultivated

for many, many years have been lost,
but never really totally lost,

it was just not interesting
at the time. OK.

And we decided to... you know,
to rediscover it...

To do something more interesting.

Exactly, and because it has
a very low level of gluten... OK.

...which is, of course, much better
for your stomach. Yeah, yeah.

Ancl anyway, it's something
that belongs to this area,

so it's something that we like...
Yeah, why not?

...we like to...
to rediscover, to protect.

And what kind of things
do you make with Verna? I mean...

You make bread.
Yeah.

You can make all kind of pasta...
Whatever you want.

...but it needs
a little bit more water

because it's thicker and it's
more alive, so it sucks more water.

You know, with all these fields
in the back? Yeah?

It reminds me of the Gladiator.

And he went with a horse?

You remember the movie?

I remember him
going through the fields.

CINEMATIC MUSIC PLAYS
'I'm Gino D'Acampo...

'husband to a beautiful wife...'

'..father to
three amazing children...

'and I will have my pasta
in this life or...'

RECORD SCRATCH

'OK, OK,
so not everyone is a film fan.'

Now, listen, I'm going to meet
very soon some special ladies.

Can I buy a couple of bags of flour
from you? Sure.

'Armed with my flour, my next stop
is further north in Carmignano...'

'..home to one of the few
female-run vineyards in Tuscany,

'where I hope to learn more

'about another important ingredient:
the grape.'

Salute. What a beautiful place.

'Owner Rossella has brought

'her baker friend Stefani a
along for the party.'

Do you produce a lot of wine here,
or is it small quantities?

It's a small quantity, yes.

All the wine must be brought back...
OK.

...to have more...
something more simple.

We don't drink quantities,
now we have to drink well.

What is important
is what is inside the glass.

'The way Rossella makes her wine
is traditional and modest,

'just like
Tuscany's famous poor cuisine,

'or as we Italian call it,
cucina povera.'

In Tuscany, we are in the place

where the food was
very simple and natural and poor,

because Tuscany was agricultural,

very rich in quality products,
but not rich.

You made it... L'hai fat to tu, no?
Si.

'One of my favourite
regional products

'is their bread.

'And luckily for me,
we have a master baker right here.'

Stefani a can make bread, right?
Yes.

The Tuscan bread...
Tuscan bread, yes.

...which I always wanted to learn
how to make.

I'm here not only to drink,
also to learn.

Va. lo... io... I follow you.
Mi segui?

Yes, yes, yes.

'Tuscan bread is the perfect example
of cucina povera:

'the highest quality product made
using simple, local ingredients.'

No, otherwise my hair gets all...

'In Stefania's kitchen,
it's Stefania's rules,

'which are: apron on,
and a glass of Rossella's finest.'

Salute.
Alla salute.

'We are using double-zero flour,

'often used in bread and pasta
here in Italy.'

THEY SPEAK ITALIAN
All or a... All or a, cosa devi fare:

qui dobbiamo mettere
un p0' di... del nostro...

Quanta'?
Metfi, metfi.

'A levain is also known
as a starter or mother dough,

'and this one has been on the go
for over ten years.

'Start with
a large spoonful of levain,

'and then thin it out
with a few tablespoons of water.'

Do you know, this is gonna help
to rise the bread?

It's gonna be nice and fluffy.

THEY SPEAK ITALIAN
Ma tu fai il pane tutti I giorni?

No. Pane con lievito madre, si. Eh.

Aspetta un altro pochino, aspetta.

'Now the mixture is nice and runny,

'time to add
a few tablespoons of flour.'

THEY SPEAK ITALIAN
Bravo.

Aspetta, eh... un altro pochino

perche voglio farti vedere
una cosa.

Dimmi.
Come si...

si sbatte bene sulla spianatoia
OK.

'After mixing it in a bowl
for a few minutes,

'it's time
to get properly hands on.'

THEY SPEAK ITALIAN
Ma facciamo insieme.

Ti faccio vedere una cosa.

Ma tu non ti togli gli anelli?
No.

Ah, see, you glamourous women
with the diamond ring

and earring making bread.

THEY SPEAK ITALIAN
Questo, lo porto, e la fede,

e un regalo di mio marito,
e un ricordo bellissimo.

50 anni di matrimonio.

50 anni?
Si, caro.

E ancora con noi, no, tuo marito?

Certo! Eh, no,
sto solo facendo una domanda.

Non si sa mai.
SHE LAUGHS

And you're still smiling.

HE SPEAKS ITALIAN
E ancora che sorridi.

'Stefani a must make
some VERY good bread!'

We're gonna have to rest it
for an hour,

but every 15 minutes,
we do this thing where we fold it,

we fold it, then we put it back,
we cover it,

we wait another 15 minutes,
and then we do it again.

That technique,
you strengthen the dough,

so the bread
is gonna be magnificent.

HE SPEAKS ITALIAN
Quindi, una volta qua?

Una volta qua, niente, si tiene

in mezzo a uno strofinaccio,
si copre...

E quanta tempo'?

SHE SPEAKS ITALIAN

The warmer is, and the less you want
it to keep it under the towel,

because otherwise, it's gonna puff
up like a cheese puff. So, er...

THEY SPEAK ITALIAN
Cosi, quindi qua ci siamo.

Cosi. Questo e il pane pratese.
Questo e pane pratese.

'And as if by magic,
here's some Stefani a made earlier.'

And that's what you get.

Look what is...
THEY SPEAK ITALIAN

See, that's what you get.
A proper, homemade bread.

THEY SPEAK ITALIAN
Motto semplice.

Che?
Taglia questo.

Perche?
Perche e piu bello.

Ma non e questione di bellezza,
e questione di sapore.

Voglio vedere dentro com'e.

See, that's the problem
with Italian,

everything is about beauty.
It's never about...

OK, you want me to open this?
HE SPEAKS ITALIAN

Apro quests'?
E certo.

Ah...
WHISPERING: Madonna.

Another day, another bossy woman
that I meet in Italy.

SHE LAUGHS
OK.

So this is better, yeah?

Ready? Ready?
Ah, ah.

BOTH: Ahhhh.

She's right, this is much better.

Well, I'm gonna try this bread
because this is too good.

See, one thing that I've...
THEY SPEAK ITALIAN

Pappa al pomodoro.

Pappa pomodoro.

'And this is why
I love cucina povera.'

Mmm!

Fa ntastico, grazie.

Ma figurafi.
Grade, mwah.

'I'm back in Tuscany,
home to cucina povera

'and Rossella's fine organic wines,

'which I'm yet to try.'

What a beautiful vineyard this is.

'But before
I get to taste the good stuff,

'Rossella gives me
a tour of her estate.'

See, I need to ask you something.
Come outside.

A glamourous woman like you...
Yeah.

OK, how do you deal
in the middle of vineyard

with all this insect and dirt
and everything else?

No, it's lovely to take care
of something. Is it?

Yes. You take care of the plants,
of the natures.

Aww.
'Right, now it's time for the wine?'

What is that machine there?
'Hang on.'

They are the old machines

that were always used
by the farmers, but still using...

No, what I want to know,
why is that machine is here?

They still exist...

Because we follow a method
that is called bio dynamic,

and we give... we spray...
OK.

...some products in very low,
small quantities in the vineyard.

I know that that is gonna be heavy.
Yes, is heavy, yes.

So who's gonna do it?
You do that.

Why? Why? Because it's very heavy
on the shoulders.

Ah, because now I have to be
the gentleman... Yeah, yeah...

...and I'm stuck with that thing
there that I know is gonna be heavy,

I'm gonna get wet...
Yeah, maybe.

So you want me to help you
to spray your vineyard? If you can.

What is it called, this thing?
Pompa a spalla.

OK.
Ancl this is, yes...

So, this...
We spray a product,

very, very low, small quantity...
And I pump.

...on the air, in the morning.

I tell you what... Oh, that's it.

I tell you what,
you stay on the right, on my right.

You gonna pump me, and I'm
gonna spray, how about that? Yes.

This thing that we're pumping
is all organic stuff, right? It's...

It's a quartz powder...
HE LAUGHS

...it's incredible.
This is fun!

'The mineral quartz is a natural
alternative to toxic pesticides.

'Also,
I think I can hear Radio Tuscany.'

You pump, I hold. You pump, I hold.
You pump, I hold.

This is unbelievable.

You are the only woman so far
in Italy who made me all wet.

SHE LAUGHS

One is better... better than...
HE HUFFS

Yes, put it down.
Can I put it down, please?

Put it down, please.
Ah, OK.

'At last, time for a drink.'

We go to the cellar.
You will... you will enjoy. Yeah.

'Rossella's motto
when it comes to making wine

'is "Quality, not quantity."

'And depending on the variety,
Rossella matures her organic wine

'for between eight months
and seven years

'in wooden barrels,
before bottling.'

A-ha!

E bello qua, eh? This is so cute.

That's the word I like to use
right now, it's cute.

So small.

In this room, we have the Vin San to,

and the Vin Santo's especially
what you said, what we say.

Vin Santo's a small production,
is something very small.

But then, it's just the best.

So, this is exactly like me,

small, petite, but, you know,
good quality man.

Good quality. So...
A man who know what he's doing.

Yes, perfect. So I hope that
you will come to work with me,

you're perfect.
Ah, Rossella, I am all yours.

The perfect guy!

Whatever you want me to do,
I'll do it.

'And especially if
it means drinking delicious wine.'

So, now you have to try to do
batonnage to this wine.

So you want me to batonnage you?
No, you have to batonnage the wine.

Ah, we batonnage...
what is batonnage?

I don't know what batonnage means.

You have to take that one,

and you have to...
What's that one?

That baton.
This thing here?

That is the baton.
Ah! Kinky!

Yeah! Oh-ho-ho, no.

What do we need to do?
What do I need to do?

You have to... We open this,

and you move the wine inside.

You have to move.
OK.

Sorry, I was thinking
about something else.

We have a look,
we try to see what happens.

Right, so this goes in there?
Yes. OK.

And?
Ancl then, move, move, move, please.

Inside?
Inside.

All right.
Then you turn around.

And I turn around.
OK.

Like this?
Yeah...

More?
More, more...

So, this is called batonnage?
Yes, this is batonnage.

So what we...
I think... One second...

Why are we doing...
Why am I doing this?

Because there are some
excellent components of the wine

still lying
on the bottom of the barrel...

Now I...
..and moving, you...

So it's like shaking a bottle...
Yeah...

...so then
all the elements and stuff... Ah!

'Rossella tells me

'in natural wine making,
this part of the process

'is very important to infusing
the flavour and maturing the wine.'

You know what this is remind me?
When I do the bath for my wife,

and she puts all those minerals,
and I batonnage her bath,

that's exactly the same thing.
The same, the same.

OK.
OK.

So, stop now, stop now, it's enough.

OK.
It's enough. Quite good.

You have to take... to take off...
Yeah.

...this... and put down there again.
And we put it down there.

OK, Rossella, I, er...
I want to ask you something.

At what point
are we gonna do some drinking?

I'm not looking for work...
I know.

I'm looking for drink.

Let's do this.
OK, we go.

Where? Where is the drinking?
We go and see.

Come on, I'll follow you.
I'll follow you. And the dog.

What's his name is?
It's Jacky.

Jacky
Jacky_

Jacky. Jacky, come on,
let's go drink some wine.

Come on, Jacky.

'Finally, Rossella gives me
a well-earned break,

'so I can enjoy
the fruits of our lab ours.'

OK, so which wine
are we gonna go first?

First, we begin with this one.
Why?

This is the only Sangiovese.

So this is the vino rosso,
Sangiovese.

Si, si.
Fruity and just very able to...

to go with good food...
OK.

"Simple, so...

'The first wine
is made with Sangiovese grape,

'Italy's most widely grown.'

So, what am I looking for this wine?
Tell me.

Freshness.
Freshness.

What is important
is to taste the grape.

Ancl the expression is, er...
new, fresh fruits.

Ah.
Yes.

I taste the grape, beautiful.

OK, so what's the difference
between this one,

the Sangiovese vino rosso
and this one?

The Carmignano is the main wine...
Carmignano.

'This is Rossella's famous red,
named after the surrounding area...'

This is 2018.
That was an excellent vintage,

with a structure
but also with elegance.

I can see that this one is darker.
Darker, yes.

This is gonna be a...
Yes, but also...

...powerful wine.

...power much than the other one
but not so much.

'..And I can see why.'

Oh, yes, yes, I prefer this.

This is more expensive, right?

Yes.
Ah, OK.

And then we got?

With Vin San to, the dessert wine.
Ah, yeah...

This is a dessert wine.

This is like, er... sherry.

But it is also very good
with cheeses.

'Dessert wines are typically sweeter
with high alcohol contents.'

You know what I do with this as well
some time?

When I make a rum baba,
I use this one to wet it,

or when you do the English trifle,

to soak up the sponge... buonissimo.

Buonissimo.
Questo e buono. Grazie.

Thank you to you.

'It might be the wine talking,

'but I'm inspired to use
some of Rossella's Vin San to

'to enrich a classic Italian dish
that I absolutely love:

'chicken scaloppine.'

If you have a bottle of this
in your cupboard,

please try with Vin San to,
because this is gonna give

the sweetness to the chicken
that you want, which is fantastic.

And I'm also gonna use capers.

Capers, whenever you buy them,
you buy them in salt or in vinegar.

'For this recipe,
I'm using the ones in brine.'

It's gonna give
a beautiful saltiness

to the sweetness of the Vin San to,
and the chicken is gonna be perfect.

This the kind of recipe
that everybody will love.

So, you need a frying pan,
you got a breast of chicken.

The first thing
that I'm gonna show you

is I'm going to slice this in two...

...escalopes. just like that, see?

'Scaloppine simply means
thinly-sliced cuts of meat.'

OK, so that's... what you get.

It's like angel wings. All right?

Then we got the flour,
just normal flour will do the job.

'It's really important
to season the flour with salt

'and black pepper.'

OK, so the flour
is seasoned to perfection,

so you get the chicken,
it goes straight in there...

...like this.
Beautiful, look at that.

Then wash my hands.

OK. Plain olive oil...

goes into the frying pan.

About two tablespoon.

In there, we also gonna put
one knob of butter...

and it's very important to put
the butter and the oil together,

because what's happen,

when the butter starts to melt,
it's not going to burn it,

because the oil is gonna help
the butter not to burn.

OK, so as soon as you see
the butter start to sizzle,

very, very, simple...

...you get your chicken breast...
that goes straight into the pan.

And remember the capers
that I told you?

The capers in salt? What you do?

You very gently start to... rinse
the salt from the capers,

then you squeeze...

ALL the water and the salt
from that, and the capers,

they go straight into the pan

because we want to start to fry them
into the oil and the butter.

'Next, I want to add
a bit of colour.'

I've got a little bit of chives...

...which I'm going to finely chop.

And with the chives,
I'm gonna do two things:

half of it, I'm gonna put in now

and the other half
right at the end for freshness.

And this is a little bit
like the theme of today,

everything is nice and fresh,
the wine that I've tasted so far

has been amazing but beautiful
and fresh on the palate,

and the chive is gonna do exactly
the same thing to the chicken.

OK, so you can see now
that the chicken is ready,

probably going about a minute,
a minute and a half

to finish off cooking.

So what you do?
You get your Vin San to...

...and you probably want
about three to four tablespoon.

Remember, this is going to flame.

Whoo! Look at that.

'If you don't have Vin San to
at home,

'you can use
any other sweet white wine.'

What's gonna happen?
You see all this bubble going?

Let the bubble going,
because what you want to do,

you want to make sure
that the alcohol goes away

but the flavour stays in there.

Right at the end,
two more knobs of butter...

OK, and keep shaking the pans.

That's what you want to do. OK.

'A simple yet delicious
chicken scaloppine

'is the epitome
of quality over quantity,

'just like Tuscany.'

Sweet Vin San to and fresh chives.

I told you this would be easy.

Look at that.

There you have it,
polio with Rossella's Vin San to.

'Next time,
I'm back in my home town...'

I have the almighty Vesuvius
in the back.

'..To mix up
something extra special...'

HE SPEAKS ITALIAN

'..to toast the godmother
of the D'Acampo family...'

Zia Clara!
CHEERING

'..when I end my food odyssey
back in my home town.'

Subtitles by accessibility@itv.com