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GINO D'ACAMPO:
'I'm back in stunning Italy.'
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00:00:05,240 --> 00:00:07,440
Mm,
this is an explosion of flavour.
3
00:00:07,440 --> 00:00:10,520
'This time,
the glorious deep south.'
4
00:00:10,520 --> 00:00:13,960
It looks like an Italian Colorado.
5
00:00:13,960 --> 00:00:16,160
'Discovering amazing food...'
6
00:00:16,160 --> 00:00:18,200
Are you sure you want to tell them
all the secrets?
7
00:00:18,200 --> 00:00:22,000
'..and the rustic traditions
of Puglia e Basilicata.'
8
00:00:22,000 --> 00:00:23,560
OK, we got the secret -
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00:00:23,560 --> 00:00:25,840
if you want to live long, eat pasta.
10
00:00:27,480 --> 00:00:29,720
This is truly amazing.
11
00:00:29,720 --> 00:00:33,160
So, this is the secret, Gino.
Capocollo.
12
00:00:33,160 --> 00:00:35,840
'A rich land and bountiful sea.'
13
00:00:35,840 --> 00:00:38,800
And look at
this breath-taking coast.
14
00:00:38,800 --> 00:00:43,480
'I'm on a mission to discover
the ancient recipes and ingredients
15
00:00:43,480 --> 00:00:46,760
'the sometimes forgotten regions
have to offer.'
16
00:00:46,760 --> 00:00:47,840
Let's go!
17
00:00:47,840 --> 00:00:49,160
Don't lie to me.
No, I don't lie.
18
00:00:49,160 --> 00:00:51,360
There must be a secret in here
you don't want to tell me.
19
00:00:51,360 --> 00:00:55,040
From the master hands,
straight into my hand. Voila.
20
00:00:55,040 --> 00:00:58,040
100%, you didn't know about it.
21
00:00:58,040 --> 00:01:00,760
That's our secret, so shh.
22
00:01:07,280 --> 00:01:10,000
Mi ubriaco di sapori.
Bravo.
23
00:01:10,000 --> 00:01:11,720
I'm gonna get drunk on flavours.
24
00:01:13,040 --> 00:01:16,360
Tonight,
I'm in the capital of Puglia,
25
00:01:16,360 --> 00:01:20,320
which sits proudly
on the Adriatic coast.
26
00:01:20,320 --> 00:01:23,360
I'm here
to explore the city of Bari -
27
00:01:23,360 --> 00:01:25,680
a food lover's dream.
28
00:01:25,680 --> 00:01:27,520
From its unique ingredients...
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00:01:27,520 --> 00:01:30,360
Cucumarazzo.
Cucumarazzo. Cucumarazzo.
30
00:01:30,360 --> 00:01:33,280
..to its people's passion...
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00:01:34,960 --> 00:01:39,040
She just asked me,
"Can you cook, or can you not cook?"
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00:01:39,040 --> 00:01:41,800
Mwah! Mwah!
33
00:01:44,720 --> 00:01:47,680
Southern Italy's
second-largest city,
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00:01:47,680 --> 00:01:49,840
after my beloved Napoli.
35
00:01:49,840 --> 00:01:51,800
Buongiorno.
Buongiorno.
36
00:01:51,800 --> 00:01:54,520
Bari has charm by the bucketload.
37
00:01:54,520 --> 00:01:58,520
So much so that the proud locals
have a saying...
38
00:02:03,080 --> 00:02:05,400
I'm buzzing to discover the sights,
39
00:02:05,400 --> 00:02:09,920
the cuisine and all the secrets
that this city has to offer.
40
00:02:09,920 --> 00:02:13,360
And the best way to do it -
I've got my own driver.
41
00:02:13,360 --> 00:02:14,800
OK, bella...
42
00:02:21,000 --> 00:02:23,440
'To make sure
I don't miss any local secrets,
43
00:02:23,440 --> 00:02:25,360
'I've enlisted the help
44
00:02:25,360 --> 00:02:28,840
'of born-and-bred Barise Mamalo
45
00:02:28,840 --> 00:02:31,560
'to show me around
this ancient city.
46
00:02:31,560 --> 00:02:33,640
'The Romans gave it the name Barium
47
00:02:33,640 --> 00:02:37,480
'when they took over
in the third century BC,
48
00:02:37,480 --> 00:02:40,240
'and their influence
can still be felt today.'
49
00:02:40,240 --> 00:02:41,680
Thank you!
50
00:02:41,680 --> 00:02:43,200
You're welcome.
Ahh.
51
00:02:43,200 --> 00:02:46,080
Now, the only reason
why I can have a drink today
52
00:02:46,080 --> 00:02:47,920
is thanks to the Romans
53
00:02:47,920 --> 00:02:50,520
because over 2,000 years ago,
54
00:02:50,520 --> 00:02:53,800
they decided to create an aqueduct
that goes from the north of Italy
55
00:02:53,800 --> 00:02:56,040
all the way down to Bari.
56
00:02:56,040 --> 00:02:58,280
Because let me tell you something,
in the old days,
57
00:02:58,280 --> 00:03:01,960
to try and get drinking water in
Bari, it was pretty much impossible.
58
00:03:01,960 --> 00:03:03,520
So grazie, Romani!
59
00:03:09,360 --> 00:03:12,360
Now, tell me, what other secrets
have you got for me, Mamalo?
60
00:03:12,360 --> 00:03:16,480
So, one of the main secrets of Bari
is the dialect.
61
00:03:16,480 --> 00:03:18,920
I would like to teach you
something very important.
62
00:03:18,920 --> 00:03:21,800
That is the word to say "let's go".
63
00:03:21,800 --> 00:03:24,960
We say "sciamanin".
Sciamanin.
64
00:03:24,960 --> 00:03:26,040
Exactly.
65
00:03:26,040 --> 00:03:27,520
GINO CLAPS
Let's go!
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00:03:27,520 --> 00:03:29,400
Sciamanin! Sciamanin!
67
00:03:32,640 --> 00:03:36,640
Mamalo, so where I can get
the best vegetables around here?
68
00:03:36,640 --> 00:03:38,480
So, a vegetable market.
Yeah.
69
00:03:38,480 --> 00:03:41,440
Its name is Archimbaldo...
Archimbaldo.
70
00:03:41,440 --> 00:03:43,680
..and you're gonna find
the best vegetable of the city.
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00:03:43,680 --> 00:03:45,120
Sciamanin! Sciamanin!
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00:03:45,120 --> 00:03:46,880
Sciamanin!
Sciamanin!
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00:03:48,080 --> 00:03:52,520
In this part of Puglia, the
mineral-rich soil and mild climate
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00:03:52,520 --> 00:03:56,960
produce veg with flavours
that are out of this world.
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00:03:56,960 --> 00:04:01,680
My first stop is to meet veg growers
and greengrocer couple
76
00:04:01,680 --> 00:04:04,040
Giuseppe and Teresa.
77
00:04:04,040 --> 00:04:05,800
Hey!
Here we are.
78
00:04:05,800 --> 00:04:07,280
Buongiorno!
Buongiorno!
79
00:04:10,640 --> 00:04:13,760
See, Ma, I want something different.
You know, er...
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00:04:13,760 --> 00:04:16,200
Something...
Something unique from Bari.
81
00:04:28,960 --> 00:04:30,080
Ahh!
82
00:04:30,080 --> 00:04:33,680
So, they've just explained
that this, er, cucumarazzo...
83
00:04:33,680 --> 00:04:37,840
cucumarazzo is a mixture
between a cucumber and a melon.
84
00:04:37,840 --> 00:04:39,040
Exactly.
85
00:04:39,040 --> 00:04:42,320
Now, I do like melon, don't
tell him, but I hate cucumbers.
86
00:04:42,320 --> 00:04:44,680
So, is it gonna taste like
a cucumber, this thing?
87
00:04:44,680 --> 00:04:46,760
Er, for me it's more like
a cucumber than a melon.
88
00:04:46,760 --> 00:04:47,800
Is it?
Yeah.
89
00:04:47,800 --> 00:04:50,800
I'll try because I don't want to be,
er... er, rude,
90
00:04:50,800 --> 00:04:53,000
but I really don't like cucumbers.
91
00:04:53,000 --> 00:04:54,760
OK. So...
92
00:04:54,760 --> 00:04:56,680
Mamma mia!
93
00:04:56,680 --> 00:04:59,880
It smells like a cucumber!
Yeah. I told you.
94
00:05:00,960 --> 00:05:02,520
OK...
95
00:05:07,200 --> 00:05:08,400
Mm...
96
00:05:08,400 --> 00:05:12,240
Mm... You know what it tastes like?
97
00:05:12,240 --> 00:05:15,360
It tastes like...
you know the bottom of the melon,
98
00:05:15,360 --> 00:05:18,560
when you eat the melon, and then
you go underneath, near the skin?
99
00:05:26,680 --> 00:05:30,000
For someone like me
who hates cucumber, it's not bad
100
00:05:30,000 --> 00:05:31,840
because it's got the hint
of a melon.
101
00:05:31,840 --> 00:05:35,280
The best way to do it,
make a big salad with the tomatoes,
102
00:05:35,280 --> 00:05:37,680
onions, red wine, vinegar
103
00:05:37,680 --> 00:05:40,280
and extra virgin olive oil,
and that's the best way.
104
00:05:44,240 --> 00:05:46,640
Mix, so I can make a salad.
OK.
105
00:05:46,640 --> 00:05:49,720
And I need to get some, er...
106
00:05:53,920 --> 00:05:55,960
You know, I need to meet a lady. OK?
107
00:05:55,960 --> 00:05:58,040
So I need some beautiful flowers.
108
00:05:58,040 --> 00:05:59,600
So, I want to get the broccoli.
109
00:06:01,880 --> 00:06:04,800
Can you do that for me? Yeah? OK.
110
00:06:04,800 --> 00:06:07,320
See, I need to meet this lady.
I can't go there without flowers.
111
00:06:07,320 --> 00:06:08,360
For sure.
112
00:06:08,360 --> 00:06:12,840
And I think an Italian lady would
rather have some broccoli flowers
113
00:06:12,840 --> 00:06:14,400
than normal flowers.
Yeah.
114
00:06:17,960 --> 00:06:20,280
Ahh!
Fantastico. Er, tomatoes...
115
00:06:23,320 --> 00:06:26,200
Ciao, ciao, buona giornata.
Sciamanin.
116
00:06:26,200 --> 00:06:28,360
I've got my flowers.
I've got everything I need.
117
00:06:29,680 --> 00:06:32,000
Let's go and do some cooking.
118
00:06:32,000 --> 00:06:36,360
'Now, if you come to Bari, there is
one dish you cannot escape -
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00:06:36,360 --> 00:06:41,280
'orecchiette,
hand-crafted, ear-shaped pasta.
120
00:06:41,280 --> 00:06:44,720
'The ladies of Bari
have been making this iconic staple
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00:06:44,720 --> 00:06:46,600
'since the 12th century.'
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00:06:46,600 --> 00:06:49,080
Ahh, grazie, bella.
123
00:06:49,080 --> 00:06:55,440
'And I'm itching to be introduced to
my very own orecchiette lady, Anna.'
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00:06:55,440 --> 00:06:57,560
Anna, buongiorno.
Buongiorno. Buongiorno.
125
00:06:57,560 --> 00:06:59,040
Come stai?
Bene.
126
00:07:06,640 --> 00:07:09,960
Orecchiette fresche. So,
we're gonna make fresh orecchiette.
127
00:07:11,920 --> 00:07:13,920
Si, si. No, no, no.
128
00:07:16,600 --> 00:07:19,320
That's it. This is how
we make the orecchiette. Niente piu.
129
00:07:23,800 --> 00:07:27,320
Since she was 16 years old,
she's been making orecchiette.
130
00:07:27,320 --> 00:07:29,200
Ma.
131
00:07:29,200 --> 00:07:31,400
OK, now we get into the action, eh?
132
00:07:35,640 --> 00:07:37,560
Look how fast she is.
133
00:07:37,560 --> 00:07:40,320
So, everything is done with the...
with a knife.
134
00:07:42,400 --> 00:07:43,720
I'm gonna try, yeah.
135
00:07:53,960 --> 00:07:55,600
OK, show me...
136
00:07:58,680 --> 00:08:00,680
She has no patience whatsoever.
137
00:08:00,680 --> 00:08:02,040
Yeah.
138
00:08:05,120 --> 00:08:06,480
Ahh!
139
00:08:06,480 --> 00:08:09,960
So, the technique
is that when you push...
140
00:08:10,960 --> 00:08:15,040
When you push it there, and this
one, you push it there. You...
141
00:08:16,960 --> 00:08:18,920
No, OK.
142
00:08:25,720 --> 00:08:28,200
Huh? What about this?
143
00:08:28,200 --> 00:08:29,360
SHE TUTS
No.
144
00:08:29,360 --> 00:08:31,480
OK, I'm gonna be here
for a couple of hours
145
00:08:31,480 --> 00:08:33,920
trying to learn the technique,
so be patient.
146
00:08:38,240 --> 00:08:39,560
Who is the number one?
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00:08:40,880 --> 00:08:42,280
Er...
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00:08:45,920 --> 00:08:47,080
Si.
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00:08:47,080 --> 00:08:49,440
She said she's the best
at making orecchiette.
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00:08:58,400 --> 00:09:00,320
SHE SPEAKS OWN DIALECT
151
00:09:00,320 --> 00:09:02,360
I don't understand her dialect.
152
00:09:06,240 --> 00:09:08,120
Ah, you are better. You are better.
153
00:09:08,120 --> 00:09:09,680
Eh, you're showing off now.
154
00:09:09,680 --> 00:09:10,960
You're too fast!
155
00:09:15,400 --> 00:09:16,840
Beautiful.
156
00:09:26,440 --> 00:09:28,600
Both of them at the same time!
This is awesome!
157
00:09:31,880 --> 00:09:33,440
Are we going to cook?
158
00:09:33,440 --> 00:09:36,000
No lovemaking and all of that...
perfect.
159
00:09:39,400 --> 00:09:43,160
'I really could get used to
the Bari way of life.'
160
00:09:51,720 --> 00:09:54,680
See, guys, that's...
that's what is insane,
161
00:09:54,680 --> 00:09:56,880
is the fact that in England,
162
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we throw this one away,
and we eat the flower.
163
00:09:59,560 --> 00:10:01,360
Here, it's completely the opposite
164
00:10:01,360 --> 00:10:04,200
because this is where
all the nutritions and flavours are.
165
00:10:06,480 --> 00:10:08,440
See, this is a proper...
166
00:10:08,440 --> 00:10:11,080
Questa e una cucina povera, no?
Si, si.
167
00:10:11,080 --> 00:10:16,080
It's a proper poor-man cuisine,
as we say in Italy, cucina povera.
168
00:10:17,880 --> 00:10:20,520
Sono bravo con le mani?
Bravissima.
169
00:10:20,520 --> 00:10:22,480
Anna said,
"You're very good with your hands."
170
00:10:22,480 --> 00:10:23,520
Bellissimo.
171
00:10:27,480 --> 00:10:29,400
And now what's happened,
all the leaves,
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00:10:29,400 --> 00:10:31,640
they're gonna release the flavour
into the water.
173
00:10:31,640 --> 00:10:35,800
And then we are going to cook
the pasta in the same water
174
00:10:35,800 --> 00:10:38,960
that has got
the flavour of the broccoli. Mwah!
175
00:10:38,960 --> 00:10:41,280
That is the secret.
Secret. OK, OK.
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00:10:51,720 --> 00:10:54,200
She just asked me,
"Can you cook, or can you not cook?"
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00:10:57,120 --> 00:11:00,400
I thought that we'd then take the
cime di rapa out and cook the pasta.
178
00:11:00,400 --> 00:11:03,040
No, no, no. We're now gonna
put the pasta with the cime,
179
00:11:03,040 --> 00:11:05,480
with the broccoli in there.
L'originale, questo.
180
00:11:05,480 --> 00:11:08,600
So, this is the original secret...
181
00:11:13,320 --> 00:11:15,560
No, see, all together.
All "toge"... Eh.
182
00:11:15,560 --> 00:11:17,800
You say all together.
All "toge".
183
00:11:17,800 --> 00:11:20,360
No, not "all toge", all together!
184
00:11:20,360 --> 00:11:22,640
All... Together.
.."toge".
185
00:11:22,640 --> 00:11:24,000
Si, all "toge".
186
00:11:25,480 --> 00:11:28,840
Ah, so we're now putting a bit
of olive oil into a frying pan.
187
00:11:28,840 --> 00:11:31,000
Sugar...
Si.
188
00:11:31,000 --> 00:11:34,040
Marinated anchovies. Fantastico.
189
00:11:34,040 --> 00:11:35,560
Si.
190
00:11:38,600 --> 00:11:42,960
Five or six anchovies.
Goes into the oil now.
191
00:11:42,960 --> 00:11:47,200
Look, the anchovies,
they're now melting into the oil.
192
00:11:51,000 --> 00:11:52,440
OK, drain the pasta...
193
00:11:52,440 --> 00:11:56,160
with the broccoli leaves
and everything else.
194
00:12:08,400 --> 00:12:10,240
You get the smell of the anchovies,
195
00:12:10,240 --> 00:12:13,400
the cime di rapa,
the extra virgin olive oil,
196
00:12:13,400 --> 00:12:15,200
which is incredible.
197
00:12:15,200 --> 00:12:16,520
Incredibile.
198
00:12:16,520 --> 00:12:19,080
And the simplicity.
This is what it's all about.
199
00:12:19,080 --> 00:12:22,240
The secret here is -
keep it simple.
200
00:12:24,120 --> 00:12:25,400
Huh?
201
00:12:27,040 --> 00:12:30,200
You must try... this dish.
202
00:12:32,520 --> 00:12:35,040
It's super-easy to make,
and it's super-tasty.
203
00:12:47,000 --> 00:12:50,000
Do you need help?
I can pedal as well, if you want?
204
00:12:50,000 --> 00:12:54,760
'I am in Bari,
in search of all the foodie secrets
205
00:12:54,760 --> 00:12:57,080
'this city has to offer.
206
00:12:57,080 --> 00:13:02,440
'And one thing this gourmet haven
is famous for is street food,
207
00:13:02,440 --> 00:13:07,880
'which is great because all of this
flying around has made me hungry.'
208
00:13:07,880 --> 00:13:09,960
So, tell me, what street food
would you recommend?
209
00:13:09,960 --> 00:13:13,320
You know, I'm in your hands, so
you can take me wherever you want.
210
00:13:13,320 --> 00:13:17,160
So, Bari's very famous
for many street foods.
211
00:13:17,160 --> 00:13:20,840
But I would recommend you
to try scagliozza.
212
00:13:20,840 --> 00:13:22,600
Scagliozza.
Scagliozza.
213
00:13:22,600 --> 00:13:24,760
This is a popular street food
of Bari
214
00:13:24,760 --> 00:13:26,720
and is made of deep-fried polenta.
215
00:13:26,720 --> 00:13:28,040
Because...
Ah, deep-fried?
216
00:13:28,040 --> 00:13:31,600
In Bari, we fry everything.
That's the way I like it.
217
00:13:32,760 --> 00:13:35,720
Polenta is a hugely versatile dish,
218
00:13:35,720 --> 00:13:38,160
made from coarsely ground cornmeal.
219
00:13:38,160 --> 00:13:40,960
And I can't wait to taste
what it's like fried
220
00:13:40,960 --> 00:13:43,240
at Donna Carmela's stall
221
00:13:43,240 --> 00:13:46,880
that's been in her family
for two generations.
222
00:13:46,880 --> 00:13:49,840
Er,
polenta is a Northern Italian food.
223
00:13:49,840 --> 00:13:51,480
What is it doing down here in Bari?
224
00:13:51,480 --> 00:13:54,520
It arrived in Bari because of, er,
Arabic influences...
225
00:13:54,520 --> 00:13:56,040
Oh, si, OK.
226
00:13:56,040 --> 00:13:59,040
..Saracens invasions.
And you know what?
227
00:13:59,040 --> 00:14:02,720
There is a secret regarding polenta,
that is
228
00:14:02,720 --> 00:14:08,360
that this food is the first food
even been cooked in humanity.
229
00:14:08,360 --> 00:14:09,920
Is it?
Yeah!
230
00:14:09,920 --> 00:14:12,520
Polenta was the first food
ever cooked...
231
00:14:12,520 --> 00:14:15,080
Cooked in...
..since the humans are born?
232
00:14:15,080 --> 00:14:16,480
Since ever. Ever, ever, ever.
233
00:14:16,480 --> 00:14:17,680
Wow! And you fry them.
Si.
234
00:14:19,240 --> 00:14:21,720
Si.
I'm gonna go in the back there.
235
00:14:21,720 --> 00:14:25,560
Ma, Donna Carmela, where is
the secret here? I want to know.
236
00:14:25,560 --> 00:14:28,840
Questa e una cosa tramandata
fra nonna e mamma.
237
00:14:28,840 --> 00:14:31,600
Ah! So, her grandmother
and her mother showed her
238
00:14:31,600 --> 00:14:32,920
how to do this dish.
239
00:14:36,080 --> 00:14:39,000
So, just polenta and water,
and then deep-fried?
240
00:14:41,480 --> 00:14:42,760
You need to stir it.
241
00:14:46,360 --> 00:14:49,160
It gets like a...
a solid brick like this?
242
00:14:50,400 --> 00:14:53,440
And then slice and fry.
Fantastico.
243
00:14:55,480 --> 00:14:58,560
So, this is the secret food of Bari?
244
00:14:58,560 --> 00:15:00,560
Si.
Ah!
245
00:15:04,960 --> 00:15:06,280
So, what are you trying to say?
246
00:15:06,280 --> 00:15:09,200
She says a real man
would eat a scagliozza with a beer.
247
00:15:18,080 --> 00:15:20,880
Guys, guys,
I've got a recipe for you.
248
00:15:20,880 --> 00:15:24,680
You get the scagliozza, put it
in the Bolognese sauce, and eat it.
249
00:15:24,680 --> 00:15:26,120
Just... Ahh!
250
00:15:27,600 --> 00:15:33,240
Grazie. This is... This is
what I call a proper street food.
251
00:15:33,240 --> 00:15:35,520
Salute.
252
00:15:35,520 --> 00:15:36,920
Mm.
253
00:15:36,920 --> 00:15:39,680
Mwah! Mwah!
254
00:15:42,560 --> 00:15:47,040
I'm gonna carry on and discover new
things, secret things about Bari.
255
00:15:50,480 --> 00:15:53,040
'As much as I'm enjoying
my guided tour,
256
00:15:53,040 --> 00:15:56,680
'I'm struggling
with being a back-seat driver.'
257
00:15:56,680 --> 00:15:58,160
That's it, look.
258
00:15:58,160 --> 00:16:02,000
You've been driving me around
like a sack of potatoes all day.
259
00:16:02,000 --> 00:16:05,440
What I want you to do
is to sit here, enjoy now.
260
00:16:05,440 --> 00:16:07,080
Watch, and learn how it's done.
261
00:16:07,080 --> 00:16:09,040
I'm gonna tell you things
about Bari.
262
00:16:09,040 --> 00:16:12,040
OK, so what is it?
Just pedalling this thing?
263
00:16:12,040 --> 00:16:13,920
Yeah.
OK, hold on tight.
264
00:16:13,920 --> 00:16:15,880
Hold on tight.
Be careful.
265
00:16:15,880 --> 00:16:18,240
You hold... hold on tight.
266
00:16:18,240 --> 00:16:22,080
With my time in beautiful Bari
coming to an end,
267
00:16:22,080 --> 00:16:25,480
I have one final secret to explore.
268
00:16:25,480 --> 00:16:27,520
Today, I'm going to show you
269
00:16:27,520 --> 00:16:31,120
one of the most bizarre way
of cooking pasta.
270
00:16:31,120 --> 00:16:34,640
I'm gonna show you how to make
spaghetti all'assassina,
271
00:16:34,640 --> 00:16:37,440
which is a typical dish from Bari.
272
00:16:37,440 --> 00:16:38,920
Now, the reason why I say "bizarre",
273
00:16:38,920 --> 00:16:42,760
because this is gonna be cooked
like a risotto.
274
00:16:42,760 --> 00:16:45,600
So, we are not going to boil
the pasta.
275
00:16:45,600 --> 00:16:46,800
We are going to cook the pasta
276
00:16:46,800 --> 00:16:49,600
straight into the sauce
that I'm making.
277
00:16:49,600 --> 00:16:52,600
I mean, I've cooked bizarre things
in my life,
278
00:16:52,600 --> 00:16:55,400
but this is gonna have to be
the first for me as well.
279
00:16:55,400 --> 00:17:01,000
You need a pan big enough that
you can lay the spaghetti in it.
280
00:17:01,000 --> 00:17:05,040
It needs to be like a proper
metal pan or a cast-iron pan.
281
00:17:05,040 --> 00:17:07,240
The reason is because
this spaghetti,
282
00:17:07,240 --> 00:17:09,880
they're gonna start to get
all crunchy and burnt.
283
00:17:09,880 --> 00:17:11,280
I know, all part of the recipe.
284
00:17:11,280 --> 00:17:14,320
First thing. What we got here,
we've got some water,
285
00:17:14,320 --> 00:17:15,880
just boiling water.
286
00:17:15,880 --> 00:17:19,000
And in there we are going to put
tomato paste.
287
00:17:19,000 --> 00:17:21,000
Just goes into the water
288
00:17:21,000 --> 00:17:26,440
because we're gonna create
a beautiful bright red stock.
289
00:17:26,440 --> 00:17:28,920
Just whisk a bit in together.
290
00:17:28,920 --> 00:17:30,640
OK? So, one job is done.
291
00:17:30,640 --> 00:17:32,920
Now, in the pan,
what are we gonna do?
292
00:17:32,920 --> 00:17:34,800
Garlic and chilli.
293
00:17:34,800 --> 00:17:37,240
You don't need
any extra fancy ingredient.
294
00:17:37,240 --> 00:17:39,480
Now, when you slice garlic,
295
00:17:39,480 --> 00:17:41,840
if you don't want to have
bad breath,
296
00:17:41,840 --> 00:17:43,720
just get rid of the middle.
297
00:17:43,720 --> 00:17:44,920
SEAGULL SQUAWKS
298
00:17:44,920 --> 00:17:47,480
Seagulls,
they want to eat my spaghetti.
299
00:17:47,480 --> 00:17:49,960
I can hear them.
300
00:17:49,960 --> 00:17:53,000
This recipe was created in the '60s.
301
00:17:53,000 --> 00:17:55,160
There was a chef here in Bari.
302
00:17:55,160 --> 00:17:57,720
Two customers from North of Italy
came to his restaurant,
303
00:17:57,720 --> 00:17:59,280
and they wanted a plate of pasta,
304
00:17:59,280 --> 00:18:01,560
but they didn't want
just a normal plate of pasta.
305
00:18:01,560 --> 00:18:04,960
They tell... they told the chef,
"Look, do something to impress us."
306
00:18:04,960 --> 00:18:06,360
So they chef went into the kitchen
307
00:18:06,360 --> 00:18:10,240
and just shovelled everything
in a... in a pan.
308
00:18:10,240 --> 00:18:13,600
And this is how
spaghetti all'assassina was born.
309
00:18:13,600 --> 00:18:18,480
And "assassina", in English
you translate "assassin, killer".
310
00:18:18,480 --> 00:18:20,800
You know,
you have a killer spaghetti.
311
00:18:20,800 --> 00:18:22,240
That's what it actually means.
312
00:18:22,240 --> 00:18:24,840
OK. So put the garlic in there.
313
00:18:24,840 --> 00:18:26,440
Then you put your oil.
314
00:18:27,680 --> 00:18:30,000
A touch of chilli.
You can use fresh chilli
315
00:18:30,000 --> 00:18:31,360
or you can use dry chilli.
316
00:18:31,360 --> 00:18:33,120
Whatever, whatever you fancy.
317
00:18:33,120 --> 00:18:36,280
OK. As soon as the garlic
starts to season,
318
00:18:36,280 --> 00:18:39,120
in there with the tomato sauce.
319
00:18:39,120 --> 00:18:41,080
Not too much.
320
00:18:41,080 --> 00:18:46,320
You just want to make the base
of the tomato sauce.
321
00:18:46,320 --> 00:18:49,240
As soon as the tomatoes
start to sizzle,
322
00:18:49,240 --> 00:18:53,200
now is gonna be the time
to put the spaghetti in there.
323
00:18:53,200 --> 00:18:54,440
Very gently.
324
00:18:54,440 --> 00:18:57,480
You need to make sure that you coat
the spaghetti with tomato.
325
00:18:57,480 --> 00:18:58,880
Now, look what's happened.
326
00:18:58,880 --> 00:19:01,200
Get close, get close.
I want you to see what's happen.
327
00:19:01,200 --> 00:19:03,720
Look, everything is getting
all sticky.
328
00:19:03,720 --> 00:19:06,960
Now, slowly, slowly we're gonna add
the stock.
329
00:19:06,960 --> 00:19:10,040
So we're gonna pour red on red.
330
00:19:10,040 --> 00:19:11,600
That's how we're gonna do it.
331
00:19:11,600 --> 00:19:13,200
So you put a little bit of stock...
332
00:19:14,720 --> 00:19:17,520
Then you let
all the bubble do the job.
333
00:19:18,520 --> 00:19:23,000
The secret for this recipe is
to make sure that you take your time
334
00:19:23,000 --> 00:19:26,080
and you move the spaghetti around
the tomato sauce.
335
00:19:29,600 --> 00:19:32,000
A little bit more stock.
336
00:19:32,000 --> 00:19:34,320
Oh-ho-ho.
Now, have a look at this.
337
00:19:34,320 --> 00:19:37,160
This is when it becomes now
all exciting.
338
00:19:37,160 --> 00:19:38,960
Look at the bottom of this pan,
339
00:19:38,960 --> 00:19:42,240
when it's getting all burnt
and crispy.
340
00:19:42,240 --> 00:19:43,680
Yeah? I know what you're thinking,
341
00:19:43,680 --> 00:19:47,720
you're thinking, "OK, Gino,
who's going to wash the pan?"
342
00:19:47,720 --> 00:19:50,280
Well, in this case,
it's not gonna be my problem.
343
00:19:50,280 --> 00:19:53,200
And I... I'm not gonna come
to your house to wash your pan.
344
00:19:53,200 --> 00:19:56,600
But if you want to do this recipe,
this is what you have to achieve.
345
00:19:56,600 --> 00:19:58,520
You just have to scrape down
346
00:19:58,520 --> 00:20:01,080
and make sure that it gets
all crispy,
347
00:20:01,080 --> 00:20:03,000
and this is how it's done.
348
00:20:03,000 --> 00:20:06,480
A little bit more stock,
and I think we are nearly there.
349
00:20:06,480 --> 00:20:09,800
Obviously, like every pasta,
make sure that it is al dente,
350
00:20:09,800 --> 00:20:12,240
because if it's not al dente,
the pasta,
351
00:20:12,240 --> 00:20:15,080
you may as well pick it up
and throw in the bin. OK.
352
00:20:15,080 --> 00:20:18,080
I am happy with the pasta.
353
00:20:18,080 --> 00:20:21,600
Now what I'm gonna do, I'm just
gonna switch everything off.
354
00:20:21,600 --> 00:20:25,120
Just let it rest
for about 30 seconds,
355
00:20:25,120 --> 00:20:26,840
no more than that. Meanwhile...
356
00:20:26,840 --> 00:20:29,240
I've prepared a nice fresh salad.
357
00:20:29,240 --> 00:20:31,840
Because I think when you eat dishes
like this,
358
00:20:31,840 --> 00:20:34,280
this is gonna be quite strong
in flavour, the tomato sauce.
359
00:20:34,280 --> 00:20:36,560
Then you've got the chilli,
then you've got the garlic.
360
00:20:36,560 --> 00:20:37,920
Serve it with something fresh.
361
00:20:37,920 --> 00:20:41,000
So, I'm using what
the local call cucummarazzi.
362
00:20:41,000 --> 00:20:43,080
It's got the hint of a melon.
363
00:20:43,080 --> 00:20:46,640
This is the way I like it to dress -
extra virgin olive oil.
364
00:20:46,640 --> 00:20:49,240
This is a very typical
Italian dressing.
365
00:20:49,240 --> 00:20:51,920
So, there you go.
Red wine vinegar...
366
00:20:53,120 --> 00:20:55,480
..like this. A little bit of salt.
367
00:20:57,440 --> 00:20:59,040
And the job is done.
368
00:21:02,360 --> 00:21:06,480
It should be all nice and sticky.
369
00:21:07,520 --> 00:21:09,800
All right. Now look at that.
370
00:21:11,800 --> 00:21:16,320
See, this is pretty much like
a spaghetti pomodoro...
371
00:21:16,320 --> 00:21:17,800
just cooked...
372
00:21:19,040 --> 00:21:20,640
..in a very bizarre way.
373
00:21:22,040 --> 00:21:23,480
Spaghetti...
374
00:21:24,960 --> 00:21:27,720
..all'assassina.
And this is how it's done.
375
00:21:30,880 --> 00:21:33,640
Si.
Hey, bella. The piglets are coming.
376
00:21:33,640 --> 00:21:36,880
'I'm on the hunt
for some meaty snacks.'
377
00:21:36,880 --> 00:21:40,240
This is truly amazing!
378
00:21:40,240 --> 00:21:43,640
'Discovering the traditions
of the Itria Valley...'
379
00:21:43,640 --> 00:21:45,280
Ole.
380
00:21:45,280 --> 00:21:47,360
'..in magical Puglia.'
381
00:21:47,360 --> 00:21:48,920
Oh, mamma mia.
382
00:21:48,920 --> 00:21:51,480
I'm getting addicted
to capocollo now!
383
00:21:51,480 --> 00:21:53,520
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