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After meeting with world-renowned meat and cheese artisans, Carlo heads home to share all he has learned about pizza.

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Transcript

- Previously on All the Pizza, my quest to answer pizza led me back to Italy and the oldest pizzeria in the world. But after eating the best pie ever, I found I knew less than when the journey began. Confused, I wandered the countryside. Fortunately I was rescued by mozzarella makers. We're holding the Holy Grail and a baby combined together. I love you. Then flour producers. Gracia. I'll do great things with this. Who gave me two new pieces of the puzzle for my journey. - [Flour Producer] Ciao, ciao. - Back on the road, I still didn't know where I was going, but my stomach said north. I walked for hours until I came upon another industrial building in a field, by now a hallmark of my good fortune. I knew I had to investigate further. What were they making down there? The king of cheeses, Parmigiano-Reggiano. Imitated all over the world, only cheese produced in five small northern Italian regions can legally be called Parmigiano-Reggiano. In a brief window of time, 200 pound slabs must be moved into circle molds, a process which requires finesse, strength, and indomitable spirit honed for years under the watchful eyes of ancient masters. The whole process is painstakingly monitored by humble cheese makers, men who unrelentingly pursue the impossible goal of perfection. The wheels mature for one to five years, representing strata of flavor the world has come to know as Parmigiano-Reggiano. The taste, the smell, the very essence of which can only be approximated by the music derivative of Philip Glass. Whoa, whoa. Sorry, I'm Carlo. Nice to meet you. - Elaina, nice to meet you. This is a Parmigiano-Reggiano factory. Do you want to come inside? - Oh my God, yes, please, thank you. I feel very light here. - [Elaina] Yes, you are. - [Carlo] It smells so good in here. - Yeah, yeah. It smells very good. - [Carlo] So these are like the newborn? - Yes. - This is like a baby. - Yes, and they're already called Parmigiano-Reggiano, but to be Parmigiano-Reggiano for real, they have to be evaluated. So every expert to come here, and if the Parmigiano-Reggiano is good, they brand it with fire. - [Carlo] First, a special hammer is used to test the density of the cheese. The tester can tell from the sound if a wheel has been sufficiently aged. - [Carlo And Elaina] Sounds good. - Sounds really good. - Yeah. - [Carlo] Then a special knife, designed to pierce the thick rind, is used to make perfectly straight incisions around the wheel. Next, two oval knives called pallas, or shovels, are inserted on opposite sides to slowly introduce air into the cheese. The knives are shimmied back and forth to allow the separation to grow evenly as the cheese is opened, which is important to the taste, like decanting a fine wine. - You start to smell it. The cheese. - [Carlo] The process is repeated on the other side, and when the two cracks meet, the wheel is ready. There's something mystical about this process. - [Elaina] It's the traditional way of cutting Parmigiano-Reggiano, so - [Carlo] Not many people still do this. - No, unfortunately not. Are you ready? - Oh my God. Wow. Do you approve it? Can I get a piece? - [Elaina] Yes. - [Carlo] The cheese in the middle is the tastiest. - [Elaina] Carlo, this is for your journey. - Thank you, thank you so much. It was so so delicious. What a pleasure. Ciao, thank you. Ciao. (Carlo speaks in Italian - [Carlo] Ciao. - [Elaina] Ciao, Carlo. - [Carlo] Ciao. - [Carlo] The man brought me down to see his father, the master who has been producing culatello for over 50 years. With a hammer and a needle made of horse bone, he tests for progress of each end. - Oh my God, really? ♪ Pepperoni pizza, paradise. ♪ Mamma, I'm not afraid anymore. I'm coming home. Mamma. - [Mamma] Carlo. - [Carlo] Mamma, ciao. I'm so confused. - [Mama] Okay, Carlo. - Wow. - And yeast. - Yeast. - A little bit of sugar in the yeast. - [Carlo] And a little bit of hot water. - Olive oil. - I can't believe I'm going to eat this. This is very disgusting right now. - Okay. - Now only hands, only by hands. - This is a lot of energy that we're using. - [Carlo] Okay, whoa. - [Carlo] Ooh, beautiful. - [Carlo] Okay, okay, okay. Beautiful, beautiful, beautiful. - The tomato sauce. - Hold on. - [Carlo] This is special. This is made right outside of parmigiano. - [Mamma] Parmigiano-Reggiano. - [Carlo] That's how you do it, by hands like 900 years ago. - One round of extra virgin olive oil. Okay. You have to break it. Never cut the basil. Never, just break it. You will love the smell. - Okay. - Smells like heaven here. - [Mamma] Okay. - [Carlo] Pizza numero uno. As with any family anywhere in the world, my family comes running at the smell of fresh homemade pizza. Mamma and I can barely get the pies out of the oven before the table is full of relatives. - [Carlo] Maybe I found my answer after all. Pizza is everyone's comfort food. Wherever you eat it is home, and whoever you eat it with is family. - [Carlo] The ingredients may vary from place to place, but they all contain a kernel of my past. Bella. So for me and my beloved pizza, every bite is a journey, and every journey leads home. ♪ Pepperoni pizza ♪ ♪ Paradise ♪ ♪ Pepperoni pizza ♪ ♪ Paradise ♪ ♪ Pepperoni pizza ♪ ♪ Paradise ♪ ♪ Pepperoni pizza ♪ ♪ Paradise ♪ ♪ Pepperoni pizza ♪ ♪ Paradise ♪ ♪ Pepperoni pizza ♪ ♪ Paradise ♪ ♪ Pepperoni pizza ♪ - Oh man. ♪ Paradise ♪ ♪ Pepperoni pizza ♪ ♪ Paradise ♪ ♪ Pepperoni pizza ♪ - Amazing. Cheers. ♪ Paradise ♪ ♪ Paradise ♪ ♪ Pepperoni pizza ♪ ♪ Paradise ♪ ♪ Pepperoni pizza ♪ ♪ Paradise ♪ ♪ Pepperoni pizza ♪ ♪ Paradise ♪ ♪ Pepperoni pizza ♪ ♪ Paradise ♪ ♪ Pepperoni pizza ♪ ♪ Paradise ♪ ♪ Pepperoni pizza ♪ ♪ Paradise ♪ - [Carlo] Bella, bella.

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