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IN ITALIAN:
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'I'm back in stunning Italy..."
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Mmm,
this is an explosion of flavour.
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...this time,
the glorious deep south...
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It looks like an Italian Colorado.
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'..Discovering amazing food...'
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Are you sure you want to tell them
all the secrets?
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'..And the rustic traditions
of Puglia e Basilicata.'
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OK, we got the secret.
If you want to live long, eat pasta.
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This is truly amazing.
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So, this is the secret, Gino.
Capocollo!
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A rich land and bountiful sea.
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And look at this
breath-taking coast.
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I'm on a mission to discover
the ancient recipes and ingredients,
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'these sometimes forgotten regions
have to offer.'
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Let's go. Georgia, don't lie to me.
I don't lie!
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There must be a secret in here
you don't want to tell me.
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From the master hands,
straight into my hand. Voila.
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100% you didn't know about it.
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That's our secret, so, shh!
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BELL DINGS
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Buongiorno.
Buongiorno.
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Tonight, I'm back in Puglia,
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this time, in the stunning
Itria Valley where meat is king.
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Hey, little piglet!
Don't worry, I won't cook you.
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This fertile land is famous for
its wine and endless olive groves.
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At the heart of the valley
lies Cisternino,
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where the local traditions live on
in their food.
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Everything is gonna melt.
Gonna be just fantastico.
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Ah, that's it,
I've found the opening.
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'| just can't wait to get
under the skin of this place.'
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Do not touch my intestine.
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This is my intestine.
SHE LAUGHS
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This is just excellent around here.
An amazing community, great food.
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This is meat country,
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and the town of Cisternino is famous
for its butcher restaurants,
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where delectable cuts
are cooked to perfection
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in their raging hot ovens.
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It's like going back
what life should be about.
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As I travel through this beautiful
valley in search of foodie secrets,
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it seems frozen in time.
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And I can't believe
people still live
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in the stone houses called trulli.
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I'm going to meet a lady now
who hasn't got one trulli,
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but she's got two trulli,
and she's also gonna tell me
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all the secrets I need to know
about this valley.
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Angela's trulli has been
in her family for generations.
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I've always wanted to come
to Cisternino
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to see the area,
to see the trulli.
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I have to say, there is something
unique about this trulli, right?
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Yeah.
It's... I think it's the shape.
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Whenever I see a trulli,
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I'm thinking Papa Smurf or Smurfette
is gonna come out, "Hey!"
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Yeah, a little bit.
They're so cute.
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Now, listen, on top of it,
I can see that some of the trulli,
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they have, like, a ball.
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Some of them,
they have, like, er, bars.
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Some of them,
they have, like, a spike.
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So, every different shape
of the top of the trulli
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have different signification.
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So, what does these two ball...?
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Balls is like the sun.
The sun.
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I saw one coming in that was like...
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Er, is a pinnacle.
Like the...
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Someone who has got
a lot of fertility going on.
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Try to have a...
Try to have a good family.
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So, there are also horny trulli.
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Right?
THEY LAUGH
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But what are the secrets here
that I should know.
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It's about meat.
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OK. Meat in a trullo.
I'm in your hands.
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I'm, you know...
You are the queen of Cisternino.
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Follow me. Believe in me.
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So, there is meat
and trullo combined together.
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Yeah, perfectly.
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'| want to know more
about Angela's meaty surprise.'
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Tell me the secret.
What's the secret of Cisternino?
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No, no, no.
Wait, wait.
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"And the suspense is killing me.'
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So, this is the secret, Gino.
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My father Giuseppe and capocollo.
Giuseppe.
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Capocollo.
Capocollo. Finalmente!
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This traditionally cured meat
comes from a local pig,
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and it's famous for its rich,
bold flavours.
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I use it in my own cooking,
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but I'm itching for Giuseppe
to show me how it's made.
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OK, just to give you an idea,
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what is capocollo -
is from here to about here. Ah!
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So, this is the cut of meat, of
course from a pig, not from a human.
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No, no!
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You need a pig to do that. OK.
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You have the raw meat
you've covered with salt and pepper.
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00:05:04,080 --> 00:05:07,535
So, this is what happens
after 15 days.
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Why is it red?
No, it's dark.
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So, I got confused.
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Because I saw the red,
I thought it was red wine.
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No, no, no.
But it's not.
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It's white wine that gets reduced,
it gets concentrate,
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and then it becomes darker
when you put the meat.
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So, this is the original intestine
of the pig.
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Nothing is synthetic.
Yes.
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Natural intestine.
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Ah, so it's like putting, erm...
a sock.
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Move away, Giuseppe.
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Watch and learn how it's done.
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All right, don't tell me. OK.
I want to see if I get this right.
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OK? So, you bring the capocollo.
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OK. Gusto.
Correct.
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Er, Giuseppe, do you want me to
do it, or do you want to do it?!
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Do not touch my intestine.
This is my intestine.
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OK? Don't touch my stuff.
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The intestine. Ah, that's it,
I've found the opening.
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OK, OK.
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So, guys, if you're at home,
and you wanna make your own...
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No, no, no, I'm just showing to...
No!
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This is my job!
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HE SPEAKS IN ITALIAN
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This is capocollo time.
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All right, si?
Si.
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Ah, look at that.
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HE SIGHS
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Grazie. Thank you.
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I have missed what is done.
It's too fast!
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No, no, what have you done?!
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You see?
Ah!
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OK.
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My one is bigger than yours.
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Eh, which one is the best?
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Which one is the best?
Tell the truth. Tell the truth!
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Which one...
Which one you would go for?
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For your first time, it's similar.
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GINO SPEAKS IN ITALIAN
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"Gino capocollo fantastico."
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So, let's get in the cellar.
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THEY SPEAK ITALIAN
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This is so cool. Thank you.
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My capocollo will be smoked
for two days
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using branches from the local oak
trees, giving it a unique flavour.
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It's then left for six months
to cure and mature.
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But I can't wait that long,
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so Giuseppe's searching
for the best one for me to try.
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So, guys, after six months
that it's been smoked and cured,
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this is the moment of truth.
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Ah!
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Look at that.
This is the way you should slice it.
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Very, very thin.
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Aye, mamma mia!
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You get an explosion of saltiness
and pepper,
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but then also
the sweetness from the fat.
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For me it's all about what is
the secret of this capocollo?
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Why it's so special
here in Cisternino?
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So, by the way you marinate in the
special cooked wine that they done.
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That will give a unique,
special flavour for the capocollo,
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and this is the secret. OK?
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So, straight from Cisternino.
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Mmm, OK.
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I'm addicted to capocollo now.
THEY LAUGH
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I am deep in Balleditria.
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The ground here
is very stony and dry.
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And I'm here to discover the secrets
of Puglia's famous meat region.
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This valley has a beautiful
and rugged terrain,
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yet some animals have thrived here
for centuries.
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I know some special pigs
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who absolutely love
to live in this place.
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But that's our secret, so, shhh!
Don't tell anyone.
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I've come to this traditional farm,
run by Nicola,
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where pigs, which are used
to make Giuseppe's capocollo,
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are allowed to roam free.
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Nicola. Wait.
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HE SPEAKS IN ITALIAN
Finally, I found you.
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You see, I want to know the secret
because I've seen pigs before.
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The secret here is a happy pig
makes a tasty pig.
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00:10:32,560 --> 00:10:36,895
And Nicola's pigs are at their
happiest when tucking into acorns
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from the frainetto oak trees
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that grow almost exclusively
in this valley.
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NICOLA WHISTLES
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GINO WHISTLES
Like that?
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BOTH WHISTLE
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00:10:51,600 --> 00:10:53,975
And nobody comes here!
THEY CONTINUE WHISTLING
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Hey! Piggy!
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Maybe we need to shake.
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00:11:02,040 --> 00:11:04,455
"And the feeding frenzy begins."
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00:11:04,480 --> 00:11:06,855
Aw, wow. Look how beautiful she is.
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00:11:06,880 --> 00:11:10,655
Hey! Looks very healthy,
I have to say.
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00:11:10,680 --> 00:11:12,495
Hey, Bella.
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00:11:12,520 --> 00:11:15,455
Ooh, the piglets are coming.
Hey, little piglet.
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00:11:15,480 --> 00:11:18,175
Don't worry, I won't cook you.
Come here.
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00:11:20,240 --> 00:11:23,175
Ooh! Nicola, you make sure
they don't attack me from behind.
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00:11:23,200 --> 00:11:26,935
'But just as I'm getting
to my pig groove...'
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PIG SQUEALS
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No fighting!
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00:11:30,800 --> 00:11:33,215
'..Someone's lost their manners.'
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00:11:36,040 --> 00:11:37,855
Don't eat like a pig.
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00:11:37,880 --> 00:11:40,255
Holy sh...!
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00:11:43,120 --> 00:11:45,655
HE GRUMBLES,
BLEEPING
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00:11:45,680 --> 00:11:49,415
Grazie, I'm going to get myself
a bacon sandwich. Agh!
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00:11:53,480 --> 00:11:58,255
Back on my bike, my journey through
Puglia's stunning Itria Valley
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00:11:58,280 --> 00:12:01,695
is taking me
into olive tree territory.
199
00:12:01,720 --> 00:12:05,615
And, as you can see,
I'm surrounded by olive trees,
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00:12:05,640 --> 00:12:07,575
which makes me very happy.
201
00:12:07,600 --> 00:12:12,935
40% of Italy's entire supply
of olive oil comes from this region,
202
00:12:12,960 --> 00:12:16,095
due to Puglia's climate
and rich soil.
203
00:12:16,120 --> 00:12:17,935
Now, if everybody knows me,
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00:12:17,960 --> 00:12:21,735
they know how much I care
about my olive oil
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00:12:21,760 --> 00:12:25,015
because I use it pretty much
in all my recipes.
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00:12:25,040 --> 00:12:29,335
So, I'm on my way to meet a local
queen of olive oil, Angelita.
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00:12:31,360 --> 00:12:33,535
Welcome!
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00:12:33,560 --> 00:12:37,255
Come stai, Bella?
Bellissima, tu?
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00:12:37,280 --> 00:12:39,255
Too much biking around.
OK, makes sense.
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00:12:39,280 --> 00:12:41,695
I'm tired, I'm sweaty.
And it's hot.
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00:12:41,720 --> 00:12:43,895
It's hot. I'm thirsty.
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00:12:43,920 --> 00:12:47,935
And the only thing I see around here
is olive trees.
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00:12:47,960 --> 00:12:52,935
Frantolio produces 80,000 litres
of olive oil per year,
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00:12:52,960 --> 00:12:55,495
but that's not
what I'm here to taste.
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00:12:55,520 --> 00:12:57,695
What have you got there?
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00:12:57,720 --> 00:13:00,495
Something made
with the olive leaves.
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00:13:00,520 --> 00:13:03,375
Olives' leaves? This beer is made
with olives, and it's called...
218
00:13:03,400 --> 00:13:05,415
Absolutely.
..Beerfatt?!
219
00:13:05,440 --> 00:13:07,295
Exactly.
Why is it called Beerfatt?!
220
00:13:07,320 --> 00:13:11,855
Because in dialect,
"beerfatt" means beautiful.
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00:13:11,880 --> 00:13:15,135
So, I can go to a woman
and say, "Hey, come sei, beerfatt.”
222
00:13:15,160 --> 00:13:16,295
Exactly.
223
00:13:16,320 --> 00:13:18,535
I'm gonna go for it.
I'm gonna tell you the truth.
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00:13:18,560 --> 00:13:20,935
Salute. Salute.
Salute.
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00:13:25,720 --> 00:13:28,935
Ah! OK, first of all,
very refreshing.
226
00:13:28,960 --> 00:13:30,255
Excellent.
Beautiful.
227
00:13:30,280 --> 00:13:32,535
Not too strong.
It's quite, er, light.
228
00:13:32,560 --> 00:13:37,415
I tell you what, I can feel that
there is like some kind of a grass.
229
00:13:37,440 --> 00:13:40,415
Perfect. An aftertaste of grass,
which is quite clean.
230
00:13:40,440 --> 00:13:42,415
It's not overpowering.
231
00:13:42,440 --> 00:13:46,175
I can feel and I can taste
a little hint of honey.
232
00:13:46,200 --> 00:13:49,015
Exactly. There is.
Although the beer is not sweet.
233
00:13:49,040 --> 00:13:51,775
We also make chocolate
with extra virgin olive oil.
234
00:13:51,800 --> 00:13:54,975
What, instead of butter,
you use extra virgin olive oil?
235
00:13:55,000 --> 00:13:57,815
Si?
Yes. Go.
236
00:13:57,840 --> 00:13:59,815
THEY SPEAK IN ITALIAN
237
00:14:02,200 --> 00:14:03,815
It's very smooth.
238
00:14:03,840 --> 00:14:06,215
Mm. You know what...
239
00:14:08,600 --> 00:14:11,335
...it's not greasy chocolate.
Exactly.
240
00:14:11,360 --> 00:14:13,935
It's quite clean.
I like the clean flavour.
241
00:14:13,960 --> 00:14:15,175
Of course.
I need the energy.
242
00:14:15,200 --> 00:14:18,015
With that bike,
that bike is consuming me.
243
00:14:18,040 --> 00:14:20,615
Me, on a bike, in Puglia.
Can you imagine that? I can.
244
00:14:20,640 --> 00:14:23,415
With the beer, with the chocolate,
I think you're set.
245
00:14:23,440 --> 00:14:25,735
Salute.
246
00:14:27,640 --> 00:14:30,095
With my taste buds tickled,
247
00:14:30,120 --> 00:14:34,295
I'm feeling ready to create
my own fusion of flavours.
248
00:14:34,320 --> 00:14:36,295
It's the Cisternino way.
249
00:14:36,320 --> 00:14:38,375
I'm going to show you a recipe now
250
00:14:38,400 --> 00:14:41,135
that is fantastic to do
on the barbeque,
251
00:14:41,160 --> 00:14:44,455
so forget about your normal barbeque
that you do the sausage,
252
00:14:44,480 --> 00:14:46,615
a few ribs and vegetable
and stuff like that.
253
00:14:46,640 --> 00:14:47,575
No, no, no, no.
254
00:14:47,600 --> 00:14:51,055
From now on,
you are going to make my bombetta.
255
00:14:51,080 --> 00:14:52,255
What is a bombetta?
256
00:14:52,280 --> 00:14:55,415
Bombetta, if you translate
in Italian, it means "little bomb".
257
00:14:55,440 --> 00:14:57,615
It's because
when you're gonna bite into it,
258
00:14:57,640 --> 00:15:00,935
it's gonna be
an explosion of flavours.
259
00:15:03,360 --> 00:15:06,215
What you need is raw capocollo.
260
00:15:06,240 --> 00:15:08,975
You wanna make sure
the butcher slices very thinly.
261
00:15:09,000 --> 00:15:11,415
Look how beautiful and thin this is.
262
00:15:11,440 --> 00:15:14,855
If you are home and think, "Oh,
where am I gonna get a capocollo?”
263
00:15:14,880 --> 00:15:18,695
Don't panic, because you could
use lamb, you can use beef,
264
00:15:18,720 --> 00:15:20,455
you can use chicken if you want.
265
00:15:20,480 --> 00:15:22,455
Just make sure
that if you use chicken,
266
00:15:22,480 --> 00:15:23,895
you're bashing down very thinly
267
00:15:23,920 --> 00:15:25,575
so that when you put it
on the barbeque,
268
00:15:25,600 --> 00:15:27,615
it cooks fast
and the moisture stays in there.
269
00:15:27,640 --> 00:15:29,815
Let's run through
the other ingredients.
270
00:15:29,840 --> 00:15:34,095
Of course,
I had to use Giuseppe's capocollo.
271
00:15:34,120 --> 00:15:37,055
The one that I finally learned
how to cure it.
272
00:15:37,080 --> 00:15:40,015
This is gonna be... The fat
is gonna go into the bombetta,
273
00:15:40,040 --> 00:15:41,855
it's gonna be absolutely delicious.
274
00:15:41,880 --> 00:15:43,935
Then I've got some sliced pancetta.
275
00:15:43,960 --> 00:15:46,255
You can find this
pretty much everywhere.
276
00:15:46,280 --> 00:15:48,535
And then I have caciocavallo.
277
00:15:48,560 --> 00:15:51,655
Now, caciocavallo is
a traditional Italian cheese
278
00:15:51,680 --> 00:15:54,015
that melts when you cook it.
279
00:15:54,040 --> 00:15:57,935
You can use any kind of cheese
that you know is going to melt.
280
00:15:57,960 --> 00:16:01,015
So, we're gonna put
on top of each capocollo
281
00:16:01,040 --> 00:16:04,095
a slice of cured capocollo.
282
00:16:04,120 --> 00:16:06,615
So, it's capocollo
on top of capocollo.
283
00:16:06,640 --> 00:16:08,775
Very simply,
pick up your caciocavallo
284
00:16:08,800 --> 00:16:10,655
and just put it on top.
285
00:16:10,680 --> 00:16:12,335
Get closer to me,
286
00:16:12,360 --> 00:16:14,495
so then I can show you
exactly the way I do it.
287
00:16:14,520 --> 00:16:16,135
So, see the raw capocollo?
288
00:16:16,160 --> 00:16:19,415
You want to fold it
on the sides here first, like that.
289
00:16:19,440 --> 00:16:22,775
And then, very simple,
you just roll it.
290
00:16:22,800 --> 00:16:25,695
Roll it, roll it, roll it.
291
00:16:25,720 --> 00:16:29,815
That is what you get.
292
00:16:29,840 --> 00:16:32,935
So, very important
to roll the sides first,
293
00:16:32,960 --> 00:16:35,135
and then you seal it.
294
00:16:35,160 --> 00:16:37,455
And this is gonna look like,
you know,
295
00:16:37,480 --> 00:16:40,935
you guys call it
the pig with blankets.
296
00:16:40,960 --> 00:16:45,415
So, you put it at one end,
and then gently...
297
00:16:45,440 --> 00:16:49,615
Tight, tight, tight, tight,
tight, tight, tight, tight, tight.
298
00:16:49,640 --> 00:16:52,775
Bello. Bello, bello, bello.
299
00:16:58,000 --> 00:16:59,895
Fantastico.
300
00:16:59,920 --> 00:17:02,095
Now that we are at this stage,
301
00:17:02,120 --> 00:17:05,055
there is one more thing
that we have to do.
302
00:17:05,080 --> 00:17:07,975
I'm gonna coat them in breadcrumbs.
So, get your bombetta,
303
00:17:08,000 --> 00:17:10,975
make sure that you gently press them
in your hands,
304
00:17:11,000 --> 00:17:14,015
and then straight into
the breadcrumb, like that.
305
00:17:14,040 --> 00:17:18,215
No need to put them into the eggs
or flour or anything like that.
306
00:17:18,240 --> 00:17:20,215
No, no, no, no. Just breadcrumb.
307
00:17:23,560 --> 00:17:27,775
Beautiful. I guarantee you guys
that once you do this bombetta,
308
00:17:27,800 --> 00:17:30,215
and your family will taste them
or your friends,
309
00:17:30,240 --> 00:17:33,375
they're gonna ask you
to do them over and over again.
310
00:17:33,400 --> 00:17:36,935
OK. Job done. Where is my beer?
311
00:17:36,960 --> 00:17:39,415
HE SIGHS
Piano, piano.
312
00:17:39,440 --> 00:17:42,535
We are making a barbeque,
so there is no need to rush.
313
00:17:46,960 --> 00:17:49,095
Who would have thought
that at some point in my life,
314
00:17:49,120 --> 00:17:50,935
I would drink an olive beer?
315
00:17:53,520 --> 00:17:58,055
OK, so now let me show you how
you put the bombetta on a skewer.
316
00:17:58,080 --> 00:18:02,495
You're gonna have to see
where you sealed the pancetta.
317
00:18:02,520 --> 00:18:05,775
That's where I sealed it,
and very simply, one...
318
00:18:07,440 --> 00:18:11,695
...two and three.
319
00:18:11,720 --> 00:18:13,215
One thing that I like to do
320
00:18:13,240 --> 00:18:16,895
is not to put to many bombetta
on my skewers.
321
00:18:16,920 --> 00:18:19,935
Then I'm gonna use some of this
amazing rosemary olive oil,
322
00:18:19,960 --> 00:18:22,295
which I'm just gonna drizzle
on top like that.
323
00:18:22,320 --> 00:18:25,855
Very willy nilly, as we say
in Italian. Very willy nilly.
324
00:18:25,880 --> 00:18:27,615
Like that. See, not too much oil.
325
00:18:27,640 --> 00:18:30,735
Yeah, you remember that there is
quite a lot of fat in the capocollo.
326
00:18:30,760 --> 00:18:34,895
I just wanted to make sure that I
give a nice gold and crispy colour.
327
00:18:36,880 --> 00:18:39,135
Now, secret of a good barbeque,
328
00:18:39,160 --> 00:18:43,135
obviously make sure that
the barbeque is nice and hot.
329
00:18:43,160 --> 00:18:46,135
You just pick them up
and go straight in there.
330
00:18:47,440 --> 00:18:50,015
Like that.
Not too hot, though, yeah?
331
00:18:50,040 --> 00:18:51,735
We don't want to burn them.
332
00:18:51,760 --> 00:18:53,735
We want to make sure
that we cook them
333
00:18:53,760 --> 00:18:57,095
for a good six or seven minutes
on each side,
334
00:18:57,120 --> 00:18:58,535
and it should be ready.
335
00:18:58,560 --> 00:19:00,295
Remember,
what we want to achieve there
336
00:19:00,320 --> 00:19:02,895
is to make sure
that the outside is nice and crispy,
337
00:19:02,920 --> 00:19:06,055
so the raw capocollo
is gonna be cooked.
338
00:19:06,080 --> 00:19:08,855
But inside, everything
is gonna melt, the cheese,
339
00:19:08,880 --> 00:19:10,855
and it's gonna be just fantastico.
340
00:19:10,880 --> 00:19:12,255
It's nearly there.
341
00:19:12,280 --> 00:19:15,695
Remember, when you deal with meats,
always to wash your hands.
342
00:19:16,800 --> 00:19:20,175
I'm also using olive oil soap here.
343
00:19:20,200 --> 00:19:23,775
Everything is about olives
and olive oil around here,
344
00:19:23,800 --> 00:19:26,375
which is just right up my street.
345
00:19:27,440 --> 00:19:28,895
OK, now, for the salad,
346
00:19:28,920 --> 00:19:32,495
I'm gonna do something
that is fresh and super easy.
347
00:19:32,520 --> 00:19:36,015
We've got fennel,
which I sliced very thinly.
348
00:19:36,040 --> 00:19:38,935
Thin as you can slice.
That's the job.
349
00:19:38,960 --> 00:19:41,335
And then I have
some orange segments.
350
00:19:41,360 --> 00:19:46,135
So, with a knife, make sure that you
pick up the segment like that.
351
00:19:46,160 --> 00:19:48,375
So, you don't have the skin
of the orange
352
00:19:48,400 --> 00:19:50,975
that is gonna be in your teeth
and is gonna bother you.
353
00:19:51,000 --> 00:19:55,815
So, this is gonna be nice,
tasty and beautiful to eat.
354
00:19:56,960 --> 00:20:00,775
You put your fennel
on your serving plate.
355
00:20:00,800 --> 00:20:03,295
You put the orange segment around,
356
00:20:03,320 --> 00:20:07,575
and then
put a little bit of black pepper.
357
00:20:07,600 --> 00:20:10,935
Like this.
A little pinch of salt.
358
00:20:12,360 --> 00:20:15,135
Rosemary-flavour olive oil
goes on there.
359
00:20:16,760 --> 00:20:22,175
And then gently use your hands just
to toss everything around like this.
360
00:20:24,240 --> 00:20:28,015
And you create, like,
a bed of fennel and oranges.
361
00:20:28,040 --> 00:20:32,255
So, this is gonna look great,
it's gonna taste nice and fresh.
362
00:20:32,280 --> 00:20:35,375
We're just gonna
lay the skewers on top.
363
00:20:35,400 --> 00:20:40,695
Hey, I think my bombetta ready.
Look at that, the oozing cheese.
364
00:20:42,080 --> 00:20:44,375
Absolutely beautiful.
365
00:20:44,400 --> 00:20:46,815
Look, I like to serve them
just like this.
366
00:20:46,840 --> 00:20:49,695
Leave the skewer on so your guests,
367
00:20:49,720 --> 00:20:51,815
they can pick up the skewer
and just eat.
368
00:20:54,120 --> 00:20:58,375
Oh, my! Look at the golden colour.
369
00:21:03,120 --> 00:21:05,735
I like to also put
a little bit of flat leaf parsley,
370
00:21:05,760 --> 00:21:08,615
because I think it's nice and fresh.
371
00:21:13,600 --> 00:21:16,735
Bellissima. See how simple?
372
00:21:16,760 --> 00:21:20,415
Guys, this is how you make
my little bombetta, my little bombs,
373
00:21:20,440 --> 00:21:23,655
that they're gonna explode
in your mouth with flavour.
374
00:21:23,680 --> 00:21:25,175
Happy barbeque.
375
00:21:26,480 --> 00:21:27,775
Next time...
376
00:21:27,800 --> 00:21:31,255
This is such a secret
that even I didn't know about it.
377
00:21:31,280 --> 00:21:35,455
...I'm uncovering the wilderness
and tasty morsels
378
00:21:35,480 --> 00:21:38,375
of Basilicata's most remote areas...
379
00:21:38,400 --> 00:21:40,615
HE SPEAKS IN ITALIAN
Where are all the people?
380
00:21:40,640 --> 00:21:43,895
'..And meeting
the 100-year-old matriarchs
381
00:21:43,920 --> 00:21:45,575
'of a village lost in time.'
382
00:21:45,600 --> 00:21:49,215
Now she's inviting me to dance.
Un applauso!
383
00:21:49,240 --> 00:21:51,215
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