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My name is Gino D'acampo.
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I'm a chef born and raised in Italy.
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For Italians, the most important
thing in life is food.
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Let me show you how
mouthwatering ingredients
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have shaped my home country.
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That's one of the best
things that I've ever eaten.
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Join me tonight in a place
obsessed by fruit...
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Lemon pasta, Limoncello, limone.
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Lemon paradise.
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..I meet the buffaloes that
are treated like royalty...
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Look behind me.
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They're sunbathing
they're eating good grass.
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..and I use some of Italy's
best ingredients
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to create an evening to remember.
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Salute.Salute.Cin Cin.
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This is my Italian escape.
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SWEEPING ORCHESTRAL MUSIC PLAYS
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There are so many
beautiful places in Italy,
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but this has to be one
of my favourites.
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With its rugged coastline
and stunning scenery,
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this is the Amalfi Coast.
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If you look at the boot of Italy,
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the Amalfi coast is in the south
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near the ankle.
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And today I'm in Amalfi town itself.
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Situated at the mouth
of a deep ravine,
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the town has been famous
for its fragrant lemons
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for over 1,000 years.
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In the 1920s and '30s,
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Amalfi was a stylish
holiday destination
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for film stars and
the British upper classes.
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So why do I love it so much?
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Well, this is where I used to come
on holiday with my family.
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This place, Amalfi,
means a lot to me.
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A lot of memories,
when I was a little boy,
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probably about ten, 11.
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My mum and dad used to take my
sister and I always here to swim
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and to have ice creams.
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One thing I loved as a boy
was eating ice cold granita.
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And here it has to be flavoured
with Amalfi's lemons.
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Ciao, bello.Ciao.
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How do you make this one?
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I make with...
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..lemon, sugar and water.
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Lemon, sugar and water.
And the water.
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That's it?Organic lemon.
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Mmm! This granita takes me right back
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to being a boy in the 1980s.
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It's gritted ice,
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freshly squeezed lemon juice
with a piece of lemon skin
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and sugar.
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It's so simple.
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My palate picks up every
single ingredient here.
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And...magical.
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That's what it is. Magical.
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Mm!
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Buonissimo.No milk inside.
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Nothing.
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The tourists like it?
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Yes.
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Around 300,000 tourists
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flock to this pretty
coastal town every year.
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And many of them are British.
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I love you.I love you as well.
CHUCKLING
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I love you more. I love you more.
TOURIST LAUGHS
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The reason why Amalfi is
very popular with tourists
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is very simple.
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I mean, have a look at the coast.
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You've got the sea,
you've got the mountain.
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The food is excellent.
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The people are unbelievably nice.
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I mean, everybody who
comes here is just...
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Just going to get shocked.
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When I came here as a child,
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I had no idea that Amalfi's
breathtaking scenery
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was hiding a wonderful secret.
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Hugging the steep cliffs
high above the town
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are the fragrant citrus groves
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that make this area unique.
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Here the warm Italian sun
and cool sea breezes
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are perfect for growing
Amalfi's exclusive lemons.
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Wherever you go, there is
lemon grove everywhere.
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So this town is lemon crazy.
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And there is one thing that I want
to do here in Amalfi,
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is to learn everything
I should know about lemons.
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And there is only one way to find
Amalfi's lemons -
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by walking up steps.
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Hundreds of steps.
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This charming citrus grove
is owned and looked
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after by the Aceto family.
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Salvador.
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Hey, Gino.
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Buongiorno.Buongiorno.
Everything OK?
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OK.Buongiorno. Luigi.
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Grazie, grazie, grazie, grazie.
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This is lemon heaven.
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Yes. This is paradise.
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Paradise?Yes.
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It's incredible because
as I was walking up -
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and there are a lot
of steps to walk up here...Yes.
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Much steps...the only thing
that you can smell is lemons.
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Yes. It's beautiful.
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It's phenomenal.
I mean, lemon, lemon, lemon,
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lemon, lemon. Tell me something.
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Why are the Amalfi lemons so special?
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These are the best because
never sits inside.
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Oh, so there is no seeds at all?
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No, no, no.
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Oh, look at that. You can actually...
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You can eat whole...peel it.
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Yes.And eat it like that?
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You can eat the skin as well?
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Because it's natural.
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We don't use a chemical addition.
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Mm.
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This is surprisingly sweet.
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So you don't use any preservatives,
any chemical, anything?
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Come on, show me how
to pick some lemons.
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I've never done it before.
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Si, ready.
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Oh, OK.
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GINO ENQUIRES
SALVATORE EXPLAINS
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OK.
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See, what he just told me is,
whenever you pick lemon,
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you must make sure
that you never pick them
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from where the crown of the lemon is
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because otherwise it will rotten
all the way through.
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So you need to leave a little bit
of the green bit on top.
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And the characteristics
of the Amalfitan lemon
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is to leave the little leaves on top.
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You live and learn.
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Snap like that.
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They should do an aftershave,
a lemon aftershave.
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It's good for the fly.For the fly?
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Yes, it's good.
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GINO LAUGHS
It's very, very beautiful.
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Salvatore and his family pick
4,000 kg of lemons a year
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from their groves - by hand.
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Many of the lemons
are taken to the family's factory,
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where they are transformed
into Amalfi's legendary liqueur.
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Limoncello.
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I have been inspired
to make a lemon dessert.
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And I couldn't come to Amalfi
without using the local produce.
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Buongiorno.Ciao, buongiorno.
Como va?
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Bene.Tutto bene?Bene.
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GINO ENQUIRES
..limone?
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VENDOR EXPLAINS
Limone...
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..e Limoncello...
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I've just asked, "How many
things you got with lemon?"
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and she's going through to me,
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"The lemons, the Limoncello..."
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Sapone al limone.
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Lemon soap.
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Lemon pasta.
155
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Of course.Lemon candy.
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Zucchero limone.Sugar lemon.
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Yes.I never seen this before.
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Sugar lemon.Miele.
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Lemon honey.
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This is like being
in a lemon paradise.
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But all I need is
a bottle of Limoncello.
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And there are so many to choose from.
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Let's hope this one is the best.
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Fantastic.
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Grazie, bella.
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Ciao.Grazie. Grazie, grazie.
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Ciao!
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I'm officially all lemoned out.
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Well, not quite ALL lemoned out.
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Salvatore has lent me a corner
of his lemon grove
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so I can prepare a delicious
lemon and Limoncello mousse.
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The first thing that we
have to do is fresh eggs,
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we're going to break them
straight into a bowl.
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I just want to use
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the egg whites here.
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It's important to get
them all fluffy.
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Be careful whenever
you whisk the egg white
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because often people turn
the whisk into the bowl
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just like this.
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And that is a mistake
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because you don't bring air
into the egg white.
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To make sure that they fluffy,
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you have to lift the whisk,
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so then all the air
goes into the egg whites.
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That's it. I'm happy.
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And you know, when
the egg whites are done
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if you can do this.
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Look. No egg white coming anywhere.
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This is not a magic trick.
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They're just perfectly whisked.
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In with some caster sugar.
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And now for a bit more whisking.
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What I'm looking for
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is a light meringue texture.
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All of a sudden the egg white is gone
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light, fluffy and shiny.
197
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OK. I'm happy with this.
198
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Now mascarpone cheese.
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It's best to loosen up
the mascarpone.
200
00:09:28,480 --> 00:09:30,120
Now what I'm going to do
201
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is to grate the skin
of an Amalfi lemon.
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Of course, any old lemon
will do the job.
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The smell is unbelievable.
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That's it.
I'm done with my lemon skin.
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I got a little bit on the zester here
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and I'm not going to let it go
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because to me, this is like
when you have flakes of gold.
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You don't want to waste them.
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Now, Limoncello liqueur.
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I'm going to add a few drops
into my mascarpone.
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The lemon zest from Amalfi,
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the flavour of the Limoncello.
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This is going to be fantastico.
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Mix everything together.
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00:10:09,560 --> 00:10:11,240
Straightaway...
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You start to fold in the egg white
217
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into the mascarpone mixture.
218
00:10:16,280 --> 00:10:18,840
Always, little by little.
219
00:10:18,880 --> 00:10:20,080
What you want to achieve
220
00:10:20,120 --> 00:10:22,080
is something that is creamy,
221
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but yet we haven't lost any air
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from the egg whites.
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I'm really happy with this.
224
00:10:28,520 --> 00:10:33,200
Now, the way I like you to serve
it is by using a cocktail glass.
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00:10:33,240 --> 00:10:36,600
Because if you have a party,
this is going to look very cool.
226
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Look at that creamy mousse.
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And to finish the dish,
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crushed hard Amaretti biscuits.
229
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And that's it, the job is done.
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Look at that.
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My lemon and Limoncello mousse.
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And I found a nice little spot
over there,
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where I'm going to eat it.
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Buonissimo.
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It doesn't get any better than this.
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But I've still got more to see and do
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in the beautiful town of Amalfi.
238
00:11:21,320 --> 00:11:23,760
When I came here as a small boy,
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I loved getting out onto the water
240
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in a boat.
241
00:11:29,400 --> 00:11:30,680
So I've decided
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I want to thank the Aceto family,
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my hosts in the lemon grove,
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with an evening sailing
and some superb snacks.
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Italian entertaining is all
about using simple flavours,
246
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so I need to find a special
ingredient to feed my guests.
247
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And I've got just the idea.
248
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60km south along the Amalfi coast,
there is a farm where I'm told
249
00:12:02,440 --> 00:12:06,520
they produce the ultimate
buffalo mozzarella.
250
00:12:06,560 --> 00:12:09,080
In the north of Italy,
the weather is not very good,
251
00:12:09,120 --> 00:12:10,920
so the buffaloes are not very happy.
252
00:12:10,960 --> 00:12:13,160
Here in the South, look behind me.
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They're sunbathing,
254
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they're eating good grass.
255
00:12:17,240 --> 00:12:21,040
Happy buffaloes means
amazing mozzarella.
256
00:12:21,080 --> 00:12:25,720
So these fine specimens
get the royal treatment.
257
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Even a personal massage.
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00:12:28,920 --> 00:12:31,640
And it makes all the difference.
259
00:12:31,680 --> 00:12:35,200
A cow milk mozzarella
is quite tasteless,
260
00:12:35,240 --> 00:12:37,560
so usually Italian people will -
261
00:12:37,600 --> 00:12:40,760
or myself, I will use it
when I bake pasta
262
00:12:40,800 --> 00:12:42,640
or when I cook generally.
263
00:12:42,680 --> 00:12:44,200
A buffalo milk mozzarella,
264
00:12:44,240 --> 00:12:45,520
you shouldn't cook with it.
265
00:12:45,560 --> 00:12:49,160
You should just eat it like
you would eat an apple.
266
00:12:50,360 --> 00:12:52,400
Here at the Vannulo farm,
267
00:12:52,440 --> 00:12:54,480
they make and sell
268
00:12:54,520 --> 00:12:59,360
300kg of mozzarella every day.
269
00:12:59,400 --> 00:13:03,280
And people will drive
miles to get their share.
270
00:13:03,320 --> 00:13:06,160
Because, as every Italian knows,
271
00:13:06,200 --> 00:13:09,040
buffalo mozzarella must be eaten
272
00:13:09,080 --> 00:13:10,840
on the day it's made.
273
00:13:12,080 --> 00:13:16,080
Nicola Palmieri's family
own the farm.
274
00:13:16,120 --> 00:13:17,880
And I want to know how they make
275
00:13:17,920 --> 00:13:21,480
one of Italy's most popular cheeses.
276
00:13:21,520 --> 00:13:24,320
I can already smell
the mozzarella everywhere.
277
00:13:24,360 --> 00:13:26,360
Yes, yes.This one is ready?
278
00:13:26,400 --> 00:13:27,560
What's happening here?
279
00:13:27,600 --> 00:13:29,800
This is a little cherry mozzarella.
280
00:13:29,840 --> 00:13:31,880
They are the smallest size of...
Can I try one?
281
00:13:31,920 --> 00:13:32,920
Yes, you can try.
282
00:13:32,960 --> 00:13:35,240
See, I love mozzarella,
so I just can't resist.
283
00:13:35,280 --> 00:13:36,320
Forgive me.
284
00:13:36,360 --> 00:13:37,360
No problem.Forgive me.
285
00:13:37,400 --> 00:13:38,960
You can do this.Come on.
286
00:13:44,480 --> 00:13:48,440
The curd from the buffalo milk
is shredded,
287
00:13:48,480 --> 00:13:51,960
heated and the gooey substance
288
00:13:52,000 --> 00:13:56,920
is stirred until
the texture is just right.
289
00:13:56,960 --> 00:13:58,760
Then it's cooled
290
00:13:58,800 --> 00:14:01,560
and the skilled workers break it into
291
00:14:01,600 --> 00:14:04,080
the mozzarella balls
we know and love.
292
00:14:05,120 --> 00:14:08,000
Every ounce of this
cheese is precious.
293
00:14:08,040 --> 00:14:12,520
So I wonder if they let me
get my hands on it.
294
00:14:12,560 --> 00:14:15,200
See, I've been in a
mozzarella factory before,
295
00:14:15,240 --> 00:14:17,400
but there is one thing
that I've never done
296
00:14:17,440 --> 00:14:19,480
is actually making mozzarella.
297
00:14:19,520 --> 00:14:20,680
Now...Can I do it?
298
00:14:20,720 --> 00:14:22,120
Yeah. Now you can try.Promise?
299
00:14:22,160 --> 00:14:23,320
I promise, I promise.
300
00:14:24,360 --> 00:14:28,640
Once torn off, the ball needs
to be sealed tightly
301
00:14:28,680 --> 00:14:33,280
so that water can't get inside
the mozzarella and spoil it.
302
00:14:33,320 --> 00:14:34,840
This is so cool.
303
00:14:34,880 --> 00:14:36,800
You must use these two fingers.
304
00:14:36,840 --> 00:14:39,240
So wet the hands...
Yeah, wet your hands because...
305
00:14:39,280 --> 00:14:40,640
..and then pick it up...
306
00:14:40,680 --> 00:14:42,680
OK.
307
00:14:42,720 --> 00:14:44,800
And now?And put inside the water.
308
00:14:44,840 --> 00:14:46,320
Just leave it like that?OK.
309
00:14:46,360 --> 00:14:48,080
OK.This is not, isn't good.
310
00:14:48,120 --> 00:14:49,240
This is not good?
311
00:14:49,280 --> 00:14:50,640
No.This is mine.
312
00:14:50,680 --> 00:14:52,560
Different...I tend to have,
313
00:14:52,600 --> 00:14:54,320
I tend to go for bigger balls.
314
00:14:54,360 --> 00:14:56,680
THEY CHUCKLE
That's the story of my life.
315
00:14:56,720 --> 00:14:58,160
OK. Do it again.
316
00:15:00,800 --> 00:15:02,600
OK. This is more difficult
than I thought.
317
00:15:04,400 --> 00:15:06,520
Huh? Good?
MURMURS NONCOMMITTALLY
318
00:15:06,560 --> 00:15:07,800
Good.Oh.
319
00:15:07,840 --> 00:15:08,920
I made my first mozzarella.
320
00:15:08,960 --> 00:15:11,200
You must not to be empty inside.
321
00:15:11,240 --> 00:15:12,840
This isn't closed.
322
00:15:12,880 --> 00:15:15,040
Ah, but now you're being
a bit too fussy, though.
323
00:15:15,080 --> 00:15:17,600
Ah, yes. It is your first time, yes.
Give me the chance to...
324
00:15:17,640 --> 00:15:18,840
Ready?
325
00:15:21,840 --> 00:15:24,320
Huh.Huh?Huh.Yes or no?
326
00:15:24,360 --> 00:15:25,800
OK.Yes.Yes.Yes. Ah.
327
00:15:25,840 --> 00:15:27,160
Yeah, yeah.
328
00:15:27,200 --> 00:15:29,040
I think you know
what I'm going to do.
329
00:15:29,080 --> 00:15:32,680
I'm going to carry on eating
mozzarella instead of making it.
330
00:15:32,720 --> 00:15:35,280
How about that?Yes.
Yeah, yeah.Yeah?
331
00:15:35,320 --> 00:15:36,920
OK. Thank you, guys.
332
00:15:36,960 --> 00:15:39,080
Carry on. I'll put this back.
333
00:15:39,120 --> 00:15:40,680
Grazie.
334
00:15:40,720 --> 00:15:45,920
Once the mozzarella balls have been,
well, properly made by the experts,
335
00:15:45,960 --> 00:15:50,920
they are marinated in salted water
to give them that special taste.
336
00:15:50,960 --> 00:15:53,960
This is the final step to make
a good mozzarella.
337
00:15:54,000 --> 00:15:55,280
Are they ready to go now?
338
00:15:55,320 --> 00:15:57,360
Yes. They are ready to go.
People can buy them,
339
00:15:57,400 --> 00:15:59,440
people can eat them?Yes.
340
00:15:59,480 --> 00:16:04,120
I'm not sure I've done enough work
to deserve another treat.
341
00:16:04,160 --> 00:16:05,240
Salute.
342
00:16:05,280 --> 00:16:07,280
But I just can't help myself.
343
00:16:10,680 --> 00:16:13,400
See, now it's nice and
salty outside.Yes.
344
00:16:13,440 --> 00:16:15,720
But inside you can still see
345
00:16:15,760 --> 00:16:17,480
the tenderness and the milk
346
00:16:17,520 --> 00:16:19,440
coming through the creaminess.
347
00:16:19,480 --> 00:16:20,840
It's unbelievable.
348
00:16:20,880 --> 00:16:22,280
I'm so excited because
349
00:16:22,320 --> 00:16:24,320
I can't wait to use this mozzarella.
350
00:16:24,360 --> 00:16:25,640
Yes, thank you.For cooking.
351
00:16:25,680 --> 00:16:27,120
This is going to be fantastic.
352
00:16:27,160 --> 00:16:28,640
Mm!OK.Let's go.
353
00:16:28,680 --> 00:16:30,240
Grazie.Prego, welcome.
354
00:16:31,880 --> 00:16:34,920
I've bought some of this
amazing mozzarella
355
00:16:34,960 --> 00:16:37,440
to make something very special
356
00:16:37,480 --> 00:16:40,840
for my sunset cruise
with Salvatore and his family
357
00:16:40,880 --> 00:16:42,400
from the lemon grove.
358
00:16:44,160 --> 00:16:46,280
I'm going to show you a little nibble
359
00:16:46,320 --> 00:16:48,560
which is amazing
if you're having a party,
360
00:16:48,600 --> 00:16:51,600
your friends around or you can
use for antipasti.
361
00:16:51,640 --> 00:16:54,560
And it's mozzarella wrapped
with Parma ham,
362
00:16:54,600 --> 00:16:58,160
served with the pesto and
soft cheese and rocket leaves.
363
00:16:58,200 --> 00:17:00,520
Now, the first thing we're going
to have to do is to flavour
364
00:17:00,560 --> 00:17:01,600
the soft cheese.
365
00:17:01,640 --> 00:17:03,920
So what I've got here,
I've got some nice soft cheese
366
00:17:03,960 --> 00:17:06,040
that is going to go
straight into a bowl.
367
00:17:07,440 --> 00:17:09,640
You can use any kind of soft cheese.
368
00:17:09,680 --> 00:17:11,400
Mascarpone will work.
369
00:17:11,440 --> 00:17:13,880
Ricotta cheese will work
absolutely fine.
370
00:17:15,080 --> 00:17:17,120
Pesto and soft cheese
371
00:17:17,160 --> 00:17:19,120
go so well together.
372
00:17:19,160 --> 00:17:21,560
And now we're going to add
a little bit of black pepper.
373
00:17:27,120 --> 00:17:28,760
OK, so now you can imagine
374
00:17:28,800 --> 00:17:30,600
the flavour of pine kernels,
375
00:17:30,640 --> 00:17:33,280
the cheese and the basil
from the pesto mixing
376
00:17:33,320 --> 00:17:35,080
with the soft cheese.
377
00:17:35,120 --> 00:17:36,600
OK. I'm happy with this.
378
00:17:36,640 --> 00:17:39,440
Time for the star ingredient.
379
00:17:39,480 --> 00:17:41,400
The two mozzarella that I have here
380
00:17:41,440 --> 00:17:42,520
is the first one here,
381
00:17:42,560 --> 00:17:44,520
the bocconcini, or also known
382
00:17:44,560 --> 00:17:46,000
as cherry mozzarella.
383
00:17:46,040 --> 00:17:48,080
And the big one here, look.
384
00:17:48,120 --> 00:17:50,720
This is the usual, the one
you would find in Italy.
385
00:17:50,760 --> 00:17:54,040
This in Italian is called zizza,
386
00:17:54,080 --> 00:17:55,920
which in English translates
387
00:17:55,960 --> 00:17:57,840
to a woman's breast.
388
00:17:57,880 --> 00:18:00,200
For this dish, the little mozzarella
389
00:18:00,240 --> 00:18:01,640
works best.
390
00:18:03,040 --> 00:18:05,120
Get a few slices of Parma ham
391
00:18:05,160 --> 00:18:07,160
and lay them on a chopping board.
392
00:18:08,160 --> 00:18:10,320
On with the creamy soft cheese
393
00:18:10,360 --> 00:18:11,640
and pesto mix.
394
00:18:12,840 --> 00:18:14,240
Now what I'm going to do,
395
00:18:14,280 --> 00:18:16,240
I'm going to use some rocket leaves
396
00:18:16,280 --> 00:18:19,760
that I'm going to lay over
the Parma ham.
397
00:18:20,760 --> 00:18:23,120
The peppery and bitter rocket
398
00:18:23,160 --> 00:18:25,120
contrasts so well
399
00:18:25,160 --> 00:18:27,320
with the mild cheese.
400
00:18:27,360 --> 00:18:30,360
Just put half of the mozzarella
401
00:18:30,400 --> 00:18:33,560
on one side of the Parma ham,
402
00:18:33,600 --> 00:18:34,680
just like this.
403
00:18:36,200 --> 00:18:37,320
OK?
404
00:18:37,360 --> 00:18:39,200
And now simply what you have to do
405
00:18:39,240 --> 00:18:41,360
is roll the Parma ham
406
00:18:41,400 --> 00:18:43,480
with the soft cheese
407
00:18:43,520 --> 00:18:45,520
and the rocket leaves,
408
00:18:45,560 --> 00:18:46,640
just like this.
409
00:18:47,720 --> 00:18:50,520
See, this is exactly what
I like about Italian food.
410
00:18:50,560 --> 00:18:52,560
You pick up two or
three ingredients -
411
00:18:52,600 --> 00:18:55,360
fresh rocket leaves,
fresh buffalo mozzarella,
412
00:18:55,400 --> 00:18:56,960
a bit of Parma ham
413
00:18:57,000 --> 00:19:00,320
and the flavours are
going to be just amazing.
414
00:19:01,760 --> 00:19:04,360
When I serve these
little nibbles later,
415
00:19:04,400 --> 00:19:06,680
I know that a Limoncello cocktail
416
00:19:06,720 --> 00:19:08,640
will go perfectly with them.
417
00:19:09,960 --> 00:19:11,400
The first thing you have to do,
418
00:19:11,440 --> 00:19:16,480
make sure you got
two nice flute glasses like these
419
00:19:16,520 --> 00:19:17,760
and a fresh lemon.
420
00:19:18,760 --> 00:19:22,320
Get your glasses and put them
on the top of the lemon.
421
00:19:23,520 --> 00:19:26,040
So, you make sure they,
you wet the edge
422
00:19:26,080 --> 00:19:27,800
of the glass like this
423
00:19:27,840 --> 00:19:31,120
and then get yourself
a little bowl of caster sugar.
424
00:19:32,360 --> 00:19:35,400
And dip into the caster sugar.
425
00:19:35,440 --> 00:19:36,520
Let's see.
426
00:19:36,560 --> 00:19:38,160
I'm happy with that.
427
00:19:38,200 --> 00:19:39,800
Now for the Limoncello.
428
00:19:39,840 --> 00:19:44,080
Straight, you probably want about
two to three fingers
429
00:19:44,120 --> 00:19:45,520
of Limoncello
430
00:19:45,560 --> 00:19:47,000
going on the bottom of the glass.
431
00:19:48,000 --> 00:19:49,080
And straight on top,
432
00:19:49,120 --> 00:19:51,320
we're going to go for Prosecco.
433
00:19:51,360 --> 00:19:53,400
You can use Champagne if you want,
434
00:19:53,440 --> 00:19:54,840
but I prefer the Prosecco
435
00:19:54,880 --> 00:19:57,320
because the Prosecco
has got little bubbles.
436
00:19:57,360 --> 00:19:58,600
With the Limoncello,
437
00:19:58,640 --> 00:20:00,240
it's going to be very good.
438
00:20:01,440 --> 00:20:03,440
CORK POPS
439
00:20:03,480 --> 00:20:04,480
See?
440
00:20:09,040 --> 00:20:10,240
That's it.
441
00:20:10,280 --> 00:20:11,280
Ha-ha.
442
00:20:12,720 --> 00:20:15,000
My perfect party food.
443
00:20:20,600 --> 00:20:22,600
OPERATIC SINGING
444
00:20:22,640 --> 00:20:25,920
My time in Amalfi
is drawing to a close.
445
00:20:25,960 --> 00:20:29,120
But I have got one last
appointment to keep.
446
00:20:30,520 --> 00:20:32,640
Watching the sun go down at sea
447
00:20:32,680 --> 00:20:35,000
with my friends from the lemon grove.
448
00:20:36,400 --> 00:20:39,360
And the best way to
kick off the proceedings?
449
00:20:39,400 --> 00:20:41,440
CORK POPS
CHEERING
450
00:20:41,480 --> 00:20:43,760
My Limoncello cocktail.
451
00:20:43,800 --> 00:20:44,840
Let's not drink too much
452
00:20:44,880 --> 00:20:47,240
because we are in the middle
of the sea, after all.
453
00:20:47,280 --> 00:20:49,280
CHUCKLING
Salute. ALL:Salute.
454
00:20:56,480 --> 00:21:00,760
And finally, an explosion
of flavours.
455
00:21:00,800 --> 00:21:01,880
IN ITALIAN:
456
00:21:11,080 --> 00:21:12,280
Yeah.
457
00:21:12,320 --> 00:21:15,120
To the Amalfi lemon,
to the Amalfi coast
458
00:21:15,160 --> 00:21:16,480
and to the Limoncello.
459
00:21:16,520 --> 00:21:18,280
Yeah, grazie.
460
00:21:18,320 --> 00:21:19,320
Grazie.
461
00:21:21,040 --> 00:21:23,720
In Italy we would call today
462
00:21:23,760 --> 00:21:26,760
una giornata perfetta -
463
00:21:26,800 --> 00:21:28,400
a perfect day.
464
00:21:51,040 --> 00:21:54,280
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