All language subtitles for Stanley.Tucci.Searching.for.Italy.S01E01 - UK Justert

it's hard to believe
that a few months ago,

the first wave of Covid-19
emptied the streets of Naples

and Italy was
in lockdown.

Good thing I arrived soon
moment of normality.

Restaurants are open

and masks are not mandatory
on the street.

And we will obey
local rules.

Npoles
an exciting city.

The moment it arrives,
is engulfed

through magnificent chaos.

And it's no use fighting it.

People here do things
in your own way.

Get the energy
of New York,

mix the elegance
from New Orleans,

add 3 thousand years
of history,

and cook in the heat of the volcano
most famous in the world.

This is Naples.

I'm Stanley Tucci.
I am an Italian from my father and mother,

and I'm traveling through Italy
to find out how food

in each of the 20 regions
of this country,

is as unique as people
and your past.

In the south we are used to
to fight.

This place can be despised
like Italy's poor cousin.

Stanley, is it possible to have a gem?
everywhere in the world? No!

But the people who live
in this region,

has its own way of doing it
things.

For me this is our philosophy.

This is our tradition.

Give the world
your favorite food.

Pizza Margherita.

Just don't forget
where it was invented.

- Florence.
- But like Florence? Naples.

We're in Naples!
Damn you!

Stanley Tucci:
Searching for Italy

S01E01
| Naples and the Amalfi Coast

Mrs. Bennett | TatiSaaresto |
Henderson | TinTin

Helo | Rayusca | Mario |
Nani | TKDion

Review: Mrs.Bennet

If pizza were to be born
somewhere,

it would be here, in Naples.

Beautiful!

The city is hot, fast,
and a feast for the senses.

Npoles is located
in Campnia.

the unofficial capital
from southern Italy.

And it's even older
than Rome.

is a region
of volcanic landscapes,

magic islands

and the world famous
Amalfi Coast.

The southern sun nourishes tomatoes
that provoke envy in the world.

And in the hills,
buffaloes produce milk

for better muarella.

But pizza wasn't born
in the lush hills.

It came from the darkest
and poor streets of Naples.

And your story combines two
Italy's favorite topics,

food and death.

Vesvio erupting.

Italy's historic volcano

explodes in the scariest
and devastating eruption.

At least once in the century
is prone to it.

FRYING PAN
TO THE OVEN

The volcano is
like a perennial threat, no?

because it is in the landscape.

You can always see it.
He always has...

Got him on your mind
and in his eyes.

Professor Elisabetta Moro

is one of the 3 million
of Neapolitans

who live
in the shadow of the mighty volcano.

people are obsessed
with the possibility of dying,

because there is a volcano,
there are earthquakes.

- Yea.
- Because there are epidemics.

- Yea.
- So it's pretty hard for them.

Life can be hard
in this volatile city.

No wonder
that wherever in Naples,

see sanctuaries
made by hand,

keeping a shining light
for deceased loved ones.

all over town
if you see this.

Yes. They are included
in the city's architecture.

You know, these are
temples of memory.

- Right.
- Remember people

from your family
or your friends,

especially young people
who died.

Coming from a family
from southern Italy,

death has always been an issue.

I remember that my grandmother
I called my mother,

my mother would pick up the phone
and said...

- "Do you know who died?"
- Yes, exactly!

- That was it.
- My grandmother used to do the same.

But it was also a way
to feel alive.

Elizabetta is showing me
the historic part of the city.

For hundreds of years,
the poorest in Naples

were crammed
these narrow streets.

Terrible sanitation
meant that your life

could be taken from you
suddenly,

by the brutal epidemic
of that time, the choler.

People were scared.

because it was an epidemic
more or less

- like the Covid-19 virus.
- Yea.

- Could transmit easily.
- Yes Right.

The choler has spread
for water and food.

People here cooked
pieces of bread in hot oil.

So the frying
It's simpler.

It's simpler. It's easy.

you can get
a very good degree of hygiene,

why fry
It really sterilizes everything.

It was probably a
of the few times in life

where to fry something
may have been healthy.

So it's here
are we going to eat fried pizza?

- It's fine. Ciao.
- Do you want pizza?

- Yes, always.
- How do you like it?

A fried pizza
with ricotta for me.

The real one
Neapolitan pizza.

Small?

- Little one.
- Small.

- Okay, so...
- Ricotta.

- Pizza. Ricotta.
- Ricotta.

- "Provola".
- It's a smoked cheese.

Pork fat.

Basil? beautiful.

This is the original
from Naples.

After proving it,
you will never leave him.

there is a century
that her family does that.

- So...
- Is there a century?

There is a century.

These streets were once full
from places like this.

But Fernanda is now the last
from a historical lineage.

For how long
should fry?

Only I know how long.

- It's a family secret.
- When it turns golden.

Gold, no?

It gets stewed, doesn't it?

That's the trick.

It's beautiful.

Right. Thanks. Thanks.

- You're welcome.
- Thank you, Fernanda.

ready?

This delicious
piece of history,

was pizza,
before pizza was pizza.

How...

- With the pork and the Ricotta.
- It's tasty.

As we burn
some calories,

Elizabetta tells me
how pizza was born on these streets.

With starters
pretty unpretentious.

what did they do
was to sell bread,

with a little fat
on,

sometimes pepper,

because people
they were very poor.

So, at a certain point,

the people here
invented pizza.

But for many years,
it was just something Neapolitan,

a Neapolitan dish.

because anger
played an important role.

Yes, it did.

It had for centuries.

Fortunately for us,
at the end of the 19th century,

Italian prejudice
against Naples and his food,

began to change.

And Elizabetta takes me to the place,
where according to legend,

in 1889 the Italian Queen
ordered a pizza,

who would later bear her name,

Margherita.

Do you make pizza at home?

- In Naples it Is almost a crime.
- There's no reason.

the only problem
it was during the lockdown.

All pizzerias closed.

It was terrible.

You know, on the first day,

after lockdown,

60 thousand pizzas were made.

- On the same day.
- Seriously?

Yes. And it wasn't enough,

because everyone wanted pizza.

- Were they desperate?
- Yea.

first pizza,
then vaccine.

On the streets of Naples,

pizza grew from
of a pandemic,

and sustained the city
during another.

What was born in a place
consumed by death,

now it is a food that everyone
consider wonderful.

In the city of pizza chefs,

there is a man whose reputation,

It's so big in the city,
as Vesvio.

Two Margheritas.
Buffalo mozzarella.

Enzo Coccia, created the standard
recognized globally,

to make the best pizza
Neapolitan in the world.

And he was the first pizza maker,

to be recognized
by the Michelin guide.

Enzo?

Finally.

What a pleasure!
Welcome to Naples.

- I can't.
- We can't...

The only thing he loves
more than pizza,

It is Naples itself.

This is my city.

Florence!

But like Florence? Naples!

We're in Naples!

Damn you!

IN SEARCH OF PIZZA

Before he prepares
a pizza,

the conductor needs
go shopping.

And when in Campnia,
who needs a store,

when can you go
direct to the source?

Buffaloes were brought in to plow
the soil of southern italian

by Arab conquerors,
almost a thousand years ago.

And every morning very early,

your milk is transformed
in the most refined mozzarella.

Hi, Mimmo!

First,
let's put on the cap and everything.

Even though I'm bald?

Yes, put it on anyway.
It's going to be beautiful.

Beautiful.

Thank you.

This masked man
Mimmo Lovecchia.

is known as one of the
biggest cheesemakers in Italy.

As soon as the buffalo milk
this morning is heated,

Mimmo, add chymosin,

to separate the curds
and whey.

It's like a big brain.

The curd is cut
and boiling water is added.

The result is incredible.

it's as if he were
a magician.

Do you know what I'm talking about?

Now let's get to the cut.

In Italian "mozzare"
means to cut off.

And that old process d
the name of the cheese.

Becomes the "mozzarella".

The muarella rests
in the brine for a few hours.

Different from other cheeses
that improve over time,

muarela is better
be fresh food.

The traditional V-shape
means it's handmade.

That's great news for me.

Oh my God.

Cut,

if milk leaks,

you must buy.

Nowhere else in the world
will eat a moarela like this.

Welcome to Campnia.

So, if you're going to do
the best pizza in Naples,

since it has the best muarela

you need
of the perfect tomato.

There's a place
that is whispered in admiration,

for pizza fans
from all over the world,

from Brooklyn Bangkok.

And Enzo is taking me there.

Now, let's see
the real San Marzano,

that the whole world
envy.

As a pizza lover,
I only

buy cans
of San Marzano tomatoes,

and now, I'm going
It's the promised land.

Although I didn't expect a little
farm under the highway.

We will meet with the supplier
Enzo's Special,

Uncle Vincenzo.

Behind gates
rusty,

I'm reminded
that here in Italy,

treasures are found
in the most unlikely places.

Stanley, these San Marzanos
are very special,

because they have a shell
extremely thin,

a nice juice
and a residual acidity,

which is unique in the combination
with mozzarella.

Not too acidic.

Not too acidic.

Not too sweet.

It's balanced.

And it's still juicy.

I ate San Marzano tomatoes
in many parts of the world,

but this flavor alive
and balanced

doesn't look like anything
with the ones I've tried.

There is a real
scandal over San Marzano.

The New York Times even spoke
about it in your investigation.

the most tomato
replicated around the world.

But the real San Marzano

grows in an area
of just 150 hectares.

- Not much.
- That's it.

- That's enough.
- No more.

Because in everyone
there are millions of cans...

it's all fake!

What's up San Marzano,
but they are not.

Not San Marzano. no.

This is San Marzano.

I know, but I can't
come here every day.

What can I do?

a quality product.

It is possible to have a gem
everywhere in the world? No.

Yes I know. Impossible.

One night I can't fill up
all pizzerias in Naples,

much less of the world.

Varieties using the name
from San Marzano

are grown everywhere,
from New Jersey to New Zealand,

but only the tomatoes
grown here,

are nourished
for the rich and nutritious soil,

given by our old friend,
looming over the horizon.

- Is that Vesvio?
- Yes, it's Vesvio.

In the eruption, it covered kilometers
and kilometers of clay.

Without him, it wouldn't exist
this gift from God.

This is for you,
for pizza.

And this is for you. The best
San Marzanos to make pizza.

- Thank you, Vincenzo.
- I love you.

I want an answer,
whether it's good or not, agreed?

After our shopping tour,
we're back in town,

and finally, the maestro will do
a pizza for me.

To prepare
Neapolitan pizza we need

of four ingredients.

Pizzas produced
on a large scale

always add
sugar, fat and seasonings.

But in Naples it is only
water, flour, salt, yeast.

And a lot of skill.

We take all the air
and we make the border.

San Marzanos sauce
of Uncle Vicenzo goes first,

We don't put in much.

Next, the creamy chunks
buffalo mozzarella

to oppose
the sweet acidity of tomatoes.

Remember, balance.

And the final touch.

We put the pecorino.

To add salinity.

- Basil.
- And fragrance.

And then,
in a matter of seconds,

the magic of food happens.

Stanley, 45 seconds
and the pizza is ready.

I worked 40 years
to learn how to do this.

Wow, look at that. Beautiful.
Golden.

The smell. The smell.

My God.

The history of Naples
on a plate.

- It's delicious.
- Thank you..

It's perfect. Perfect.
Perfect.

Pizza production is a tradition
that we hope never dies.

And that the pizzaiolos of Naples
always keep

the flame of pure
and simple perfection, lit.

Pizza is for the whole world.

It's a gift.
It is a gift to humanity.

And where were you born?

- In Naples.
- In Naples!

Not in Naples.

- In Naples!
- In Naples!

- In Naples!
- Very good!

PROBLEM FERMENTING

So,
this is not what it seems.

Let me explain.
In this city,

Sometimes it seems that each
is creating its own rules,

but somehow,
the place is right.

Shall we have a coffee?

I will find the man
that tries to maintain order here,

chief of the municipal police,
Captain Capoano.

Three coffees, please.

In true Neapolitan style,

he wants to explain how it works,
over coffee.

The "cuccumella",
the famous "cuccumella".

Classic Neapolitan coffee.

We'll leave a "sorry".

The captain orders three coffees
for both of us.

I imagine he
I really like coffee.

- Are you right?
- Thank you.

We leave it here.

- For the "suspended". Thanks.
- Thank you very much.

But paying an extra coffee,

actually an important
tradition here in Naples.

It's called a "sospeso caff".

When a person
needy appears,

the coffee vendor
give a free drink,

that the co-citizen
paid previously.

This is the philosophy
of the Neapolitan people.

Here, in our chaos,
things work out.

- Health.
- Greetings.

That's good.

People of Naples
has unofficial forms

to help each other
dating back centuries.

They donate essentials

like coffee, food,
and even toys

families
who cannot buy them.

Campland is the second region
poorest in Italy,

and the help of the community s
what some people have.

When that fails,
the powerful Neapolitan mafia,

here known as Camorra

is ready to attack.

The problem is big and real.

We can't hide it.

And unfortunately, for years,
the city

has been hostage
of criminal groups.

Camorrista Mafia,

who recruit,
mainly between...

among people who don't have
than to live.

Let's not forget
that Al Capone's family

came from the province
from Naples.

Poverty and crime always
were part of life in the city.

But in the 60s,

an experiment to improve
things went terribly wrong.

8 km from the city center,

a new world
was built.

It was called Scampia.

The poorest Neapolitans were
taken from the dark slums,

for new homes
futuristic.

But the dream
it soon turned into a nightmare.

The place had no jobs
no transport,

and the people here,
were trapped.

The Camorra Gang
entered where the state failed.

Drugs were
sold on the streets

and things got so ugly,
that even the police walked away.

Common residents stayed
stuck in the middle.

Recently, a new chapter
in the history of the neighborhood

began when hundreds
of nomadic travelers,

so-called gypsies have arrived.

Nice to meet you.
Stanley.

- Samantha.
- Samantha.

They came from Eastern Europe
and set up camp

under a highway here.

Where is the house?

- Is that one?
- Yes.

The gypsies sought
a better life in Italy

and made their home here,

despite not having access to
running water or electricity.

For how long
did you live here?

I'm here
more than ten years ago.

My daughters were born here.

We've been here so long.

If you can't find a job,
if you don't work,

can't make her kids
have a good life.

All over the neighborhood,

thousands of people
like Samantha

saw their lives
being wasted,

unfairly labeled
like criminals,

while the authorities
ignored them.

However, this Naples

and people take care
one of the others

in the most creative ways.

The kitchen was an instrument
very powerful

to overcome stereotypes
and also create jobs.

- Right.
- and We decided

make a small
revolution through the kitchen.

In a cabin on the edge
from Scampia,

local activists,
Emma and her friends,

saw that they had
a talented community,

of Neapolitan women
and gypsies,

each with traditions
unique foods,

and decided to work things out
on their own.

In the south we are used to
to fight.

With or without the institution.

I think it's a quality
from southern Italy.

That little idea became
something surprising.

The cabin is past.

Now it's a restaurant
and buffet called Chiku.

Located in a large building
abandoned.

Samantha, who did I meet?
at the gypsy camp,

was hired
as a cook.

Your recipes
became so popular

that stand out today
in the menu.

This is used to make
the "sarma".

- The "sarma"?
- Yes.

- Cabbage is used in "sarma".
- What's inside?

This stuffing is made
of meat.

Then you put this
inside savoy cabbage?

So this is Serbian?

from my country.
We always eat at parties.

A little... oil.

And it goes in the oven.

Customers come to Scampia
crossing the city

to try
the delicious fusion

Neapolitan and Gypsy food
that is created here.

This is Balkan "Moussaka",

with Neapolitan ingredients.

In this case, the "Moussaka"

- It's made with broccoli rabe.
- Yes Yes.

The place does not receive
government aid,

but success
of the social enterprise,

allows them to offer
a day care and education

to all the residents
from Scampia.

Feel free!

- What is this?
- "Sarma".

Couscous.

"Moussaka"
with broccoli rabe.

This neighborhood
still have problems,

but on
of unimaginable desolation,

Chiku's volunteers

opened a place
to mix food and talent.

Delicious. Delicious.

And create hope.

This is an experience
amazing.

But the reality
that you took

these two cultures
and united them,

with a frying pan.

your generosity,
thank you.

you.

To new encounters. Health.

The greatest joy in travel

is that sometimes you discover
an unintentional place,

and he ends up staying with you
for the rest of your life.

14 years ago, my deceased
wife Kate and I,

we took a ferry from Naples
to Ischia Island,

an hour away.

One night, we went
to a family restaurant,

where they served dishes
that we never expected to eat

on an island
in the Gulf of Naples.

I always try to come back
that I have a chance.

And the eldest of the family,
Sylvia,

you'll meet me at the dock.

- Ciao.
- Welcome.

- Nice to see you.
- Yea.

Now let the adventure begin.

- are you ready?
- I am.

TOGETHER AGAIN

Now,
you might be thinking,

time for a nice walk

by the coast
with tasty seafood.

But no.

This restaurant is,
defiantly,

away from the shore crowd.

Through the woods.

And up the mountain.

ischia is one of the islands
volcanoes near Naples.

Tourists started
to come here in the 60's

to enjoy
the hot springs.

But before, they were pirates

and foreign forces
appearing on the beach.

Welcome.

So the families
decided to live on high

in the safety of the mountains.

And instead of fishing...

they hunt... rabbits.

The place is full of them.

"Il coniglio all'ischitana".

It is famous throughout Italy.

In the US,
we rarely eat rabbit,

but the delicious lean meat

attracts the crowd
to this isolated restaurant.

But before we eat...

- want me to open it?
- Yes please.

We have to get him.

What do they eat?

Leaves of trees
of chestnut.

Above the restaurant,
wild rabbits are caught

with a method
resourceful and sustainable

that islanders
use for centuries.

- We put it in there.
- Everything?

Yes, everything.

A pit is dug
near the rabbit hole,

and tasty food
It is played to attract them.

Scented leaves and berries

are selected to add
rabbit meat flavor.

- the taste of...
- Appears In the meat.

- Yea.
- Naturally.

So that's what you need to do
jump in,

take one and...

I'll spare you the rest.

Sylvia's younger brother,
Augustine,

runs the kitchen
from Il Focolare.

He is great at highlighting
the best flavors

from the wild game here.

He worked
in the best restaurants

from New York and London.

But it came back
to apply your techniques

in the traditional kitchen
rustic.

Last time I saw him, I found him
on the street in New York.

- Funny story.
- He was bad.

Just kidding.
But that was a long time ago.

- Yes it was.
- But I love rabbit.

I cook a lot at home.
And the thing about the rabbit,

It's not too fat.

- No fat.
- No. This one is... No.

why this rabbit
It's wild.

All right.
We put olive oil.

- This oil is from squid?
- Yes.

Garlic. That's enough.

Later,
we started to put the rabbit.

- Don't you add the salt now?
- No, later.

- Because...
- Because it loses the fluid.

- the succulence.
- Succulence, .

I liked that you put
the whole head of garlic.

Now white wine.

Beautiful.

The ingredients are simple.

Tomatoes, herbs, garlic,

white wine and olive oil.

Knowing how to do the best
with what you have

It's vital up here.

While the rabbit cooks,
I noticed something I've never seen before.

The grandma of the family, Loretta,

is showing your grandson

how to tie tomatoes
with vineyards from the region.

This is a natural way
to preserve the tomato.

This is important
during the winter,

to make bread with tomatoes,

the bruschetta or even
the tomato salad.

I made a n.

See, he tied a knot.
Perfect

Today, the restaurant
is closed.

But I am honored to be
invited to lunch.

the first time
that the family joins

since her father passed away,

at the beginning of the year,
during lockdown.

- Health.
- A toast.

- To my daddy and to life.
- life.

an exciting moment,

but also,
one of celebration.

Oh my God.

Delicious
like this food ,

traditional cuisine like this,

also tells you
the history of a place.

How did they live and what was it like?
important to them.

Since when
if you can remember,

there is a rigid hierarchy

of how the squirrel rabbit
is served.

So the thigh was
the most important part,

and should be given to the patriarch,
to the man.

In that case it is you,
who is our guest.

Well, you are very kind.
Thanks.

So the children
were very respected too,

because they were the future.

Before there were workers
of the field,

as there was a concept
of work

so let's give it to Agostino
the back.

Wait a minute,
everyone will have a piece.

Are you one?

Unfortunately,
in this traditional hierarchy,

the mother of the family stays
with the neck and the skull.

This is the "scappuccio".

The neck. Right?

You can see how many stories
can a rabbit count?

Traditional foods
how does this connect us

and make us part
of a bigger story.

Look how it's eating it all.

my daughter.

That's why, even today,

the families in Ischia
meet every Sunday,

to enjoy a rabbit
and lunch together.

life!

As if the imposing
Vesvio's Majesty

and the volcanic islands
not enough,

Campland has
a final glory.

Just half an hour
from Naples,

one of the most famous landscapes
and fabulous of the planet begins.

The Amalfi Coast.

the scenario of thousands
of romantic movies,

and unique vacations.

And home to a restaurant

where I had a simple dish
of zucchini and pasta,

that honestly,
changed my life.

I've wanted to go back for a while.

The family agreed
in showing me how it's done.

My wife came to join
to me.

And we are in one of the places
most beautiful in the world.

What could go wrong?

THE PERFECT STORM

Right. There is a storm forecast
that occurs once in a decade,

and everyone is
seeking shelter.

But that doesn't stop
the morning delivery,

coming from family farms
in the hills.

Each item cultivated by the father,
Cucumber.

Good morning!!

Pride this season,

the star of my
favorite dish.

Zucchini.

The first time
that I ate this dish

I crept into the kitchen

to start the recipe
Pepin's daughter Antonia,

who manages the place.

Now we do it at home
Spaghetti alla Norma

every week, but,
It's never so good.

Chef Tommaso is giving me
a master class.

And my wife, Felicity,
came to here,

to ensure
that we learn.

We came here two years ago.

that's why we are
in this restaurant.

, we have done every day
since then.

Basically every day.

- a favorite. amazing.
- We love it.

everyone always thinks
that has garlic or onion.

- Just the sweetness of the zucchini.
- I know.

- Hang on. He already put it.
- We lost.

- Excuse me.
- So amateurs.

The sliced zucchinis
are fried in sunflower oil,

and this is ours
first error.

We need three more liters
than what we use at home.

It's frustrating to see him doing
easily,

while we laboriously

we fry in a pan
little.

- I know. So sad.
- Lost hours.

- hours. Literally hours.
- I know.

After frying,
Tommaso leaves the zucchini

during the night
to soften.

- do you put it In the fridge?
- Yes Yes.

With oil and basil?

With oil and basil?

- I think We did it wrong.
- We did everything wrong.

Tommaso then warms up
the zucchini.

I'll show you. the zucchini
now it's dropping everything.

Look at it. Incredible...

Beautiful.

And lastly, an ingredient
that they hadn't even mentioned.

See, they put butter.

- So basically...
- I asked your sister,

two years ago.
I said, do they put butter?

Where is Antonia?

Is there butter?

Yes, some butter.

You didn't tell me that.

- I'm so upset.
- are you allergic?

No, no!

I won't be upset.
Let it go.

It was my mistake, my mistake.

- My God.
- Just look at this.

Right. Maybe it wasn't
on purpose, but then,

why wouldn't I keep
such a good recipe for you?

people come here
from all over the world

- Just for that.
- for that?

- Yea.
- How crazy.

Here's the spaghetti
with zucchini.

- Deserves applause.
- It's very exciting.

- Awesome.
- My God.

- look at this.
- 20 minutes of ecstasy.

Even better
than i remember.

And such a... simple dish.

You make him so beautiful.

one of the best things
that I've tasted. Thank you.

Thank you.

Antonia, thank you very much.
Thanks.

Look at the wind.

- the sea Is almost black.
- look at the sea.

Let's stay here
eating carbs,

for five hours, great.

On any other day,
this sunny spot

gets full of customers
excited

to eat in one of the places
most beautiful in the world.

But as the storm comes
for the first time of the year,

each of the 300 customers
expected for today, canceled.

night, Felicity, the team and I
we are the only guests.

Instead of leaving that food
amazing to be wasted,

they are having a feast
for the brave ones still here.

While cooking
works serenely,

the film crew
helped me

capturing images of the famous
Amalfi Coast

that you usually don't see
in postcards.

Isn't it very pretty?

I know.

Until nature sends us
running inside.

Hail rain.

A hail the size
of an amalfitan lemon,

just dropped. Holy crap.

You know, I dreamed of having
this place is just for me,

being served
of bean dishes,

mushrooms and olives
from the family farm,

fried squid, zucchini flower
and mussels au gratin,

but I didn't expect it to be
under these circumstances.

Here in Campnia,
nature can be cruel,

but it can also be really
very kind indeed.