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- Italian espresso is bold, rich, really packs a punch. Yoo! Italian espressos put hair on your chest. I think. Nah, I'm wrong Italian espresso is rich, bold, and can really pack a punch. Brr.
- G'day guys, my name's Guy Turland from Bondi Harvest, and we're on a journey to find the source of the ingredients we use in every day cooking. We're here to find the people, the places, the land that produces the vibrant flavors that we eat every day. So we've made our way to Palermo. It's Sicily's capitol. It's a gastronomical, harbor heartland. And we're here to find Italian roasted coffee. So, come with me, let's get an espresso, let's go find the source. Palermo played a massive part in Sicily's history. With rich culture and stunning architecture, the town of Palermo is over 2700 years old. Palermo's famous for its music and art, but what I'm most excited about is the street food and vendors. Food is so intrinsic to this great city. All right, we're in Palermo. Let's go try some street food, yoo. All right, so I've just ordered some paglieta which is basically fried intestine over charcoal, a pinch of salt, hint of pepper. Delicious, it's really good. Buonissimo, yeah. I'm gonna order some boiled octopus. Caught today, diving and plucked them out of the ocean so it's super fresh. Looks like it's just boiled in salted water. How good does that look, huh? All right, fresh from the ocean, straight to the plate, sliced up, lemon juice, pepper, olive oil, winning combination. It's beautiful. It's tender, tastes like the ocean, lemon juice is a good kick. Buppo! We're gonna order some arancinis. They're typical to this area. It's like risotto rolled up, fried. It's got like peas, meat. Deliciousness isn't it. I'm gonna have a go. Oh yeah, you wanna try? We've been given a hint of a local street food. I think it's called pane con milza. It's basically a fried spleen sandwich on focaccia. So wish me luck, I'm gonna give it a go. So, this looks pretty tasty. So, ricotta, fried spleen and pork fat on a hollowed out bread roll. Some parmesan cheese. It smells really good. That's really good, really tasty. So italy produces some of the world's finest espressos but the bean itself is actually local to Ethiopia. But it wasn't until the 18th century that the espresso machine was actually invented and espresso from coffee really became ingrained in the Italian culture. Grazie. Mmm, delicious, smooth, aromatic, strong, packs a punch. Perfect, grazie. To make good coffee, and especially Italian coffee, you need good quality beans and good quality techniques. So we caught up with a family who's been roasting for four generations to see how they do it.
- It's, I'm Arturo Morettino. Morettino is our second name.
- It's like a roasting museum. This has to be one of the oldest coffee grinders in the world. It's unbelievable.
- [Arturo] The coffee roasting machine from century of century of years ago. You open it and so you have the roast coffee.
- It's like a mortar and pestle so you literally just-- It's so heavy.
- We try to continue the philosophy of my father that is make good coffee with the respect of coffee consumer also the environmental. In Italy, the espresso is an art. When you meet a friend, you say, "Hello," and the second word, "Let's have a coffee together."
- So espresso--
- So espresso.
- Should we get an espresso?
- Of course, I have a pleasure to offer in Sicily the best coffee we produce for you.
- Okay, let's go.
- [Arturo] It should be creamy, it should be full deep and aromatic. And full of energy.
- How do you properly taste coffee? You smell first like a wine, yeah?
- Yes, smell. Good body.
- Complex and rounded outside your palate.
- Yeah, yeah, a little bit sprinkle acidity.
- Yeah, just enough, a little bit.
- Yes, yeah, yeah, yeah.
- Like you said, it's like an orchestra not a single violin. All right, so I've explored Palermo. We've eaten all the street foods. We've drank a lot of espresso, and now it's time to cook an epic tiramisu. So the first step is to separate our eggs into egg yolks and egg whites. Just transferring it from one to the next just like this boat's rocking. Sugar goes in with the yolks. Hazelnut liqueur, so it's just sort of hazelnut deliciousness. It's gonna go really well with the coffee. That'll do it. And then I'm gonna get my whisk in there and give it a good whisk. So, you wanna get some air into your egg yolks, and you wanna dissolve your sugar. All right, that's about what you're after, sort of light, pale, thickened up, it's doubled in size. I mean, if I had an electric mixer, it'd be even more pale but I don't and my arms are getting sore. So just a big blob of mascarpone straight into your egg yolks and sugar. It's gonna make it light, fluffy, rich, delicious. Now what we'll do is we'll whisk our egg whites. Basically makes it delicious, rich, light, and fluffy all at the same time. So it's soft, gorgeous peaks. It's gonna go into your yolk mix. I'm gonna fold it together so you wanna be gentle 'cause you don't want beat that air outta your egg whites. So you just fold it through 'til it's nice and smooth. All right, so that's what you're after, egg whites are folded through, and now we're gonna soak our sponge finger. So, again, some more liqueur. As much as you want, to be honest. It just depends how thirsty you are. And a good hit of strong, Italian coffee. A little bit for me, a little bit for the sponge finger soaking. All right, so you just throw your sponge fingers straight into the liqueur. Just let 'em soak up. It's gonna take in all that goodness, all that espresso, all that liqueur. You can see they're softening up. And then it's time to basically throw 'em into a nice, little glass mold and start layering 'em up. So just line them up, pack 'em in the base. The first layer, the sponge biscuits, really push 'em down. All right, so that's what you're after. You want some clear layers, and now it's time for the cream to go on top. So, just with a spoon, we're just gonna spoon it on. Now, how delicious does that look? So your sexy layers, it's time to grate some espresso beans from the roaster we just visited. Chocolate on top, a few whole coffee beans to finish it off. That's it, a tiramisu. There's only one thing that'll make it better. I'm gonna go with a capuccino choc chip gelato. It's gonna be delicious. Giddyup, cheers.
- It's Palermo's strongest espresso. Why's the espresso so good here?
- Because we make it very strong, very short.
- Espresso flowing in Italian blood, huh, everywhere. Mmm, Palermo, what an epic place. Culture, architecture, the food, never had so many espressos in my life. Thanks for watching guys. I think I'm gonna go for a swim, head around the corner, make sure you check out the next episode of Sourced. Yoo!