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Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated: 1 00:00:01,840 --> 00:00:03,255 IN ITALIAN: 2 00:00:03,280 --> 00:00:05,335 'I'm back in stunning Italy..." 3 00:00:05,360 --> 00:00:07,535 Mmm, this is an explosion of flavour. 4 00:00:07,560 --> 00:00:10,575 ...this time, the glorious deep south... 5 00:00:10,600 --> 00:00:14,015 It looks like an Italian Colorado. 6 00:00:14,040 --> 00:00:15,735 '..Discovering amazing food...' 7 00:00:15,760 --> 00:00:18,295 Are you sure you want to tell them all the secrets? 8 00:00:18,320 --> 00:00:22,095 '..And the rustic traditions of Puglia e Basilicata.' 9 00:00:22,120 --> 00:00:25,855 OK, we got the secret. If you want to live long, eat pasta. 10 00:00:26,920 --> 00:00:29,815 This is truly amazing. 11 00:00:29,840 --> 00:00:33,215 So, this is the secret, Gino. Capocollo! 12 00:00:33,240 --> 00:00:35,935 A rich land and bountiful sea. 13 00:00:35,960 --> 00:00:38,895 And look at this breath-taking coast. 14 00:00:38,920 --> 00:00:43,575 I'm on a mission to discover the ancient recipes and ingredients, 15 00:00:43,600 --> 00:00:46,855 'these sometimes forgotten regions have to offer.' 16 00:00:46,880 --> 00:00:49,255 Let's go. Georgia, don't lie to me. I don't lie! 17 00:00:49,280 --> 00:00:51,455 There must be a secret in here you don't want to tell me. 18 00:00:51,480 --> 00:00:55,095 From the master hands, straight into my hand. Voila. 19 00:00:55,120 --> 00:00:57,135 100% you didn't know about it. 20 00:00:57,160 --> 00:01:00,775 That's our secret, so, shh! 21 00:01:07,360 --> 00:01:09,375 BELL DINGS 22 00:01:09,400 --> 00:01:11,095 Buongiorno. Buongiorno. 23 00:01:11,120 --> 00:01:13,695 Tonight, I'm back in Puglia, 24 00:01:13,720 --> 00:01:18,615 this time, in the stunning Itria Valley where meat is king. 25 00:01:18,640 --> 00:01:21,575 Hey, little piglet! Don't worry, I won't cook you. 26 00:01:22,720 --> 00:01:27,055 This fertile land is famous for its wine and endless olive groves. 27 00:01:29,040 --> 00:01:31,775 At the heart of the valley lies Cisternino, 28 00:01:31,800 --> 00:01:35,575 where the local traditions live on in their food. 29 00:01:35,600 --> 00:01:38,775 Everything is gonna melt. Gonna be just fantastico. 30 00:01:38,800 --> 00:01:40,415 Ah, that's it, I've found the opening. 31 00:01:40,440 --> 00:01:43,535 '| just can't wait to get under the skin of this place.' 32 00:01:43,560 --> 00:01:45,095 Do not touch my intestine. 33 00:01:45,120 --> 00:01:46,975 This is my intestine. SHE LAUGHS 34 00:01:50,360 --> 00:01:56,175 This is just excellent around here. An amazing community, great food. 35 00:01:56,200 --> 00:01:58,015 This is meat country, 36 00:01:58,040 --> 00:02:02,255 and the town of Cisternino is famous for its butcher restaurants, 37 00:02:02,280 --> 00:02:05,695 where delectable cuts are cooked to perfection 38 00:02:05,720 --> 00:02:08,455 in their raging hot ovens. 39 00:02:10,040 --> 00:02:13,975 It's like going back what life should be about. 40 00:02:15,320 --> 00:02:19,255 As I travel through this beautiful valley in search of foodie secrets, 41 00:02:19,280 --> 00:02:21,575 it seems frozen in time. 42 00:02:24,000 --> 00:02:26,375 And I can't believe people still live 43 00:02:26,400 --> 00:02:29,175 in the stone houses called trulli. 44 00:02:30,280 --> 00:02:33,295 I'm going to meet a lady now who hasn't got one trulli, 45 00:02:33,320 --> 00:02:35,735 but she's got two trulli, and she's also gonna tell me 46 00:02:35,760 --> 00:02:38,695 all the secrets I need to know about this valley. 47 00:02:40,920 --> 00:02:45,495 Angela's trulli has been in her family for generations. 48 00:02:45,520 --> 00:02:47,975 I've always wanted to come to Cisternino 49 00:02:48,000 --> 00:02:50,255 to see the area, to see the trulli. 50 00:02:50,280 --> 00:02:56,055 I have to say, there is something unique about this trulli, right? 51 00:02:56,080 --> 00:02:58,295 Yeah. It's... I think it's the shape. 52 00:03:03,440 --> 00:03:04,735 Whenever I see a trulli, 53 00:03:04,760 --> 00:03:09,095 I'm thinking Papa Smurf or Smurfette is gonna come out, "Hey!" 54 00:03:09,120 --> 00:03:10,735 Yeah, a little bit. They're so cute. 55 00:03:10,760 --> 00:03:14,975 Now, listen, on top of it, I can see that some of the trulli, 56 00:03:15,000 --> 00:03:16,695 they have, like, a ball. 57 00:03:16,720 --> 00:03:19,095 Some of them, they have, like, er, bars. 58 00:03:19,120 --> 00:03:21,295 Some of them, they have, like, a spike. 59 00:03:21,320 --> 00:03:24,375 So, every different shape of the top of the trulli 60 00:03:24,400 --> 00:03:26,255 have different signification. 61 00:03:26,280 --> 00:03:28,215 So, what does these two ball...? 62 00:03:28,240 --> 00:03:30,415 Balls is like the sun. The sun. 63 00:03:30,440 --> 00:03:33,415 I saw one coming in that was like... 64 00:03:33,440 --> 00:03:36,295 Er, is a pinnacle. Like the... 65 00:03:36,320 --> 00:03:39,535 Someone who has got a lot of fertility going on. 66 00:03:39,560 --> 00:03:41,695 Try to have a... Try to have a good family. 67 00:03:41,720 --> 00:03:44,335 So, there are also horny trulli. 68 00:03:44,360 --> 00:03:45,895 Right? THEY LAUGH 69 00:03:45,920 --> 00:03:48,055 But what are the secrets here that I should know. 70 00:03:48,080 --> 00:03:49,815 It's about meat. 71 00:03:49,840 --> 00:03:53,015 OK. Meat in a trullo. I'm in your hands. 72 00:03:53,040 --> 00:03:55,375 I'm, you know... You are the queen of Cisternino. 73 00:03:55,400 --> 00:03:56,655 Follow me. Believe in me. 74 00:03:56,680 --> 00:03:58,655 So, there is meat and trullo combined together. 75 00:03:58,680 --> 00:03:59,975 Yeah, perfectly. 76 00:04:00,000 --> 00:04:04,215 '| want to know more about Angela's meaty surprise.' 77 00:04:04,240 --> 00:04:06,975 Tell me the secret. What's the secret of Cisternino? 78 00:04:07,000 --> 00:04:09,775 No, no, no. Wait, wait. 79 00:04:09,800 --> 00:04:13,135 "And the suspense is killing me.' 80 00:04:13,160 --> 00:04:16,335 So, this is the secret, Gino. 81 00:04:16,360 --> 00:04:20,575 My father Giuseppe and capocollo. Giuseppe. 82 00:04:20,600 --> 00:04:23,415 Capocollo. Capocollo. Finalmente! 83 00:04:26,160 --> 00:04:30,055 This traditionally cured meat comes from a local pig, 84 00:04:30,080 --> 00:04:32,735 and it's famous for its rich, bold flavours. 85 00:04:32,760 --> 00:04:35,135 I use it in my own cooking, 86 00:04:35,160 --> 00:04:39,135 but I'm itching for Giuseppe to show me how it's made. 87 00:04:39,160 --> 00:04:40,735 OK, just to give you an idea, 88 00:04:40,760 --> 00:04:45,135 what is capocollo - is from here to about here. Ah! 89 00:04:45,160 --> 00:04:49,935 So, this is the cut of meat, of course from a pig, not from a human. 90 00:04:49,960 --> 00:04:51,375 No, no! 91 00:04:51,400 --> 00:04:53,695 You need a pig to do that. OK. 92 00:04:59,040 --> 00:05:02,855 You have the raw meat you've covered with salt and pepper. 93 00:05:04,080 --> 00:05:07,535 So, this is what happens after 15 days. 94 00:05:10,640 --> 00:05:13,815 Why is it red? No, it's dark. 95 00:05:13,840 --> 00:05:14,935 So, I got confused. 96 00:05:14,960 --> 00:05:17,455 Because I saw the red, I thought it was red wine. 97 00:05:17,480 --> 00:05:19,015 No, no, no. But it's not. 98 00:05:19,040 --> 00:05:22,815 It's white wine that gets reduced, it gets concentrate, 99 00:05:22,840 --> 00:05:24,975 and then it becomes darker when you put the meat. 100 00:05:26,760 --> 00:05:29,495 So, this is the original intestine of the pig. 101 00:05:29,520 --> 00:05:31,655 Nothing is synthetic. Yes. 102 00:05:31,680 --> 00:05:33,095 Natural intestine. 103 00:05:33,120 --> 00:05:36,775 Ah, so it's like putting, erm... a sock. 104 00:05:40,040 --> 00:05:41,935 Move away, Giuseppe. 105 00:05:41,960 --> 00:05:44,135 Watch and learn how it's done. 106 00:05:44,160 --> 00:05:46,615 All right, don't tell me. OK. I want to see if I get this right. 107 00:05:46,640 --> 00:05:48,935 OK? So, you bring the capocollo. 108 00:05:51,160 --> 00:05:53,335 OK. Gusto. Correct. 109 00:05:56,120 --> 00:06:00,015 Er, Giuseppe, do you want me to do it, or do you want to do it?! 110 00:06:01,680 --> 00:06:04,335 Do not touch my intestine. This is my intestine. 111 00:06:04,360 --> 00:06:06,535 OK? Don't touch my stuff. 112 00:06:06,560 --> 00:06:09,135 The intestine. Ah, that's it, I've found the opening. 113 00:06:09,160 --> 00:06:10,735 OK, OK. 114 00:06:10,760 --> 00:06:13,615 So, guys, if you're at home, and you wanna make your own... 115 00:06:16,960 --> 00:06:19,655 No, no, no, I'm just showing to... No! 116 00:06:22,840 --> 00:06:24,015 This is my job! 117 00:06:25,520 --> 00:06:27,135 HE SPEAKS IN ITALIAN 118 00:06:40,680 --> 00:06:42,255 This is capocollo time. 119 00:06:42,280 --> 00:06:44,775 All right, si? Si. 120 00:06:44,800 --> 00:06:46,335 Ah, look at that. 121 00:06:46,360 --> 00:06:47,855 HE SIGHS 122 00:06:47,880 --> 00:06:50,935 Grazie. Thank you. 123 00:06:50,960 --> 00:06:53,615 I have missed what is done. It's too fast! 124 00:06:53,640 --> 00:06:55,815 No, no, what have you done?! 125 00:06:55,840 --> 00:06:57,655 You see? Ah! 126 00:06:57,680 --> 00:06:59,135 OK. 127 00:07:04,080 --> 00:07:05,335 My one is bigger than yours. 128 00:07:08,600 --> 00:07:11,415 Eh, which one is the best? 129 00:07:11,440 --> 00:07:14,335 Which one is the best? Tell the truth. Tell the truth! 130 00:07:14,360 --> 00:07:16,735 Which one... Which one you would go for? 131 00:07:16,760 --> 00:07:19,855 For your first time, it's similar. 132 00:07:19,880 --> 00:07:22,255 GINO SPEAKS IN ITALIAN 133 00:07:22,280 --> 00:07:28,095 "Gino capocollo fantastico." 134 00:07:28,120 --> 00:07:29,375 So, let's get in the cellar. 135 00:07:29,400 --> 00:07:31,975 THEY SPEAK ITALIAN 136 00:07:32,000 --> 00:07:33,495 This is so cool. Thank you. 137 00:07:36,360 --> 00:07:39,575 My capocollo will be smoked for two days 138 00:07:39,600 --> 00:07:44,495 using branches from the local oak trees, giving it a unique flavour. 139 00:07:46,120 --> 00:07:49,335 It's then left for six months to cure and mature. 140 00:07:51,280 --> 00:07:53,215 But I can't wait that long, 141 00:07:53,240 --> 00:07:56,575 so Giuseppe's searching for the best one for me to try. 142 00:08:03,280 --> 00:08:07,135 So, guys, after six months that it's been smoked and cured, 143 00:08:07,160 --> 00:08:09,415 this is the moment of truth. 144 00:08:09,440 --> 00:08:11,695 Ah! 145 00:08:14,240 --> 00:08:18,135 Look at that. This is the way you should slice it. 146 00:08:18,160 --> 00:08:19,695 Very, very thin. 147 00:08:24,120 --> 00:08:25,535 Aye, mamma mia! 148 00:08:30,760 --> 00:08:33,695 You get an explosion of saltiness and pepper, 149 00:08:33,720 --> 00:08:35,975 but then also the sweetness from the fat. 150 00:08:36,000 --> 00:08:39,015 For me it's all about what is the secret of this capocollo? 151 00:08:39,040 --> 00:08:41,975 Why it's so special here in Cisternino? 152 00:08:42,000 --> 00:08:46,375 So, by the way you marinate in the special cooked wine that they done. 153 00:08:46,400 --> 00:08:50,855 That will give a unique, special flavour for the capocollo, 154 00:08:50,880 --> 00:08:53,175 and this is the secret. OK? 155 00:08:53,200 --> 00:08:56,415 So, straight from Cisternino. 156 00:08:56,440 --> 00:08:59,215 Mmm, OK. 157 00:08:59,240 --> 00:09:01,655 I'm addicted to capocollo now. THEY LAUGH 158 00:09:15,720 --> 00:09:18,975 I am deep in Balleditria. 159 00:09:19,000 --> 00:09:21,775 The ground here is very stony and dry. 160 00:09:21,800 --> 00:09:27,015 And I'm here to discover the secrets of Puglia's famous meat region. 161 00:09:27,040 --> 00:09:30,775 This valley has a beautiful and rugged terrain, 162 00:09:30,800 --> 00:09:35,215 yet some animals have thrived here for centuries. 163 00:09:35,240 --> 00:09:36,815 I know some special pigs 164 00:09:36,840 --> 00:09:40,575 who absolutely love to live in this place. 165 00:09:40,600 --> 00:09:44,735 But that's our secret, so, shhh! Don't tell anyone. 166 00:09:50,440 --> 00:09:53,615 I've come to this traditional farm, run by Nicola, 167 00:09:53,640 --> 00:09:57,215 where pigs, which are used to make Giuseppe's capocollo, 168 00:09:57,240 --> 00:09:59,415 are allowed to roam free. 169 00:10:01,280 --> 00:10:02,855 Nicola. Wait. 170 00:10:02,880 --> 00:10:05,135 HE SPEAKS IN ITALIAN Finally, I found you. 171 00:10:10,440 --> 00:10:12,975 You see, I want to know the secret because I've seen pigs before. 172 00:10:24,600 --> 00:10:29,375 The secret here is a happy pig makes a tasty pig. 173 00:10:32,560 --> 00:10:36,895 And Nicola's pigs are at their happiest when tucking into acorns 174 00:10:36,920 --> 00:10:38,975 from the frainetto oak trees 175 00:10:39,000 --> 00:10:42,415 that grow almost exclusively in this valley. 176 00:10:44,920 --> 00:10:47,095 NICOLA WHISTLES 177 00:10:47,120 --> 00:10:49,095 GINO WHISTLES Like that? 178 00:10:49,120 --> 00:10:51,575 BOTH WHISTLE 179 00:10:51,600 --> 00:10:53,975 And nobody comes here! THEY CONTINUE WHISTLING 180 00:10:54,000 --> 00:10:56,095 Hey! Piggy! 181 00:10:58,400 --> 00:11:00,335 Maybe we need to shake. 182 00:11:02,040 --> 00:11:04,455 "And the feeding frenzy begins." 183 00:11:04,480 --> 00:11:06,855 Aw, wow. Look how beautiful she is. 184 00:11:06,880 --> 00:11:10,655 Hey! Looks very healthy, I have to say. 185 00:11:10,680 --> 00:11:12,495 Hey, Bella. 186 00:11:12,520 --> 00:11:15,455 Ooh, the piglets are coming. Hey, little piglet. 187 00:11:15,480 --> 00:11:18,175 Don't worry, I won't cook you. Come here. 188 00:11:20,240 --> 00:11:23,175 Ooh! Nicola, you make sure they don't attack me from behind. 189 00:11:23,200 --> 00:11:26,935 'But just as I'm getting to my pig groove...' 190 00:11:26,960 --> 00:11:28,535 PIG SQUEALS 191 00:11:28,560 --> 00:11:30,775 No fighting! 192 00:11:30,800 --> 00:11:33,215 '..Someone's lost their manners.' 193 00:11:36,040 --> 00:11:37,855 Don't eat like a pig. 194 00:11:37,880 --> 00:11:40,255 Holy sh...! 195 00:11:43,120 --> 00:11:45,655 HE GRUMBLES, BLEEPING 196 00:11:45,680 --> 00:11:49,415 Grazie, I'm going to get myself a bacon sandwich. Agh! 197 00:11:53,480 --> 00:11:58,255 Back on my bike, my journey through Puglia's stunning Itria Valley 198 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, 200 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, 204 00:12:17,960 --> 00:12:21,735 they know how much I care about my olive oil 205 00:12:21,760 --> 00:12:25,015 because I use it pretty much in all my recipes. 206 00:12:25,040 --> 00:12:29,335 So, I'm on my way to meet a local queen of olive oil, Angelita. 207 00:12:31,360 --> 00:12:33,535 Welcome! 208 00:12:33,560 --> 00:12:37,255 Come stai, Bella? Bellissima, tu? 209 00:12:37,280 --> 00:12:39,255 Too much biking around. OK, makes sense. 210 00:12:39,280 --> 00:12:41,695 I'm tired, I'm sweaty. And it's hot. 211 00:12:41,720 --> 00:12:43,895 It's hot. I'm thirsty. 212 00:12:43,920 --> 00:12:47,935 And the only thing I see around here is olive trees. 213 00:12:47,960 --> 00:12:52,935 Frantolio produces 80,000 litres of olive oil per year, 214 00:12:52,960 --> 00:12:55,495 but that's not what I'm here to taste. 215 00:12:55,520 --> 00:12:57,695 What have you got there? 216 00:12:57,720 --> 00:13:00,495 Something made with the olive leaves. 217 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. 221 00:13:11,880 --> 00:13:15,135 So, I can go to a woman and say, "Hey, come sei, beerfatt.โ€ 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. 224 00:13:18,560 --> 00:13:20,935 Salute. Salute. Salute. 225 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?โ€ 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 Subtitles by accessibility@itv.com 30420

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