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The story of a Tuscan farmer growing heirloom grains to make delicious, unique pasta, and other short films from Italy.

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Transcript

- It's hard - [ Female] Real Deal ♪ We are here together singing ♪ ♪ We are here together singing ♪ ♪ We are here together singing ♪ ♪ There is breaking in my soul ♪ - My father was a physical education teacher. And my mother Italian literature teacher. But they have this passion. Make something with their hands. They choose to give the opportunity of me and the other two brothers to make this life. - To be a family, it's really good. Because my brother, Andrea, the little one, he have a really huge passion for work the soil, for farming. And I follow the other part of our farm, I make pasta. - He learn-- - He learn by himself. - [Son] Biodynamic, it's the maximum expression of little love because everything's work together to give the best product. The first things is balance, and balance means respect of the soil. - When I finished the high school, I decided to go out and work around. But when you go and you start to use your brain, you understand the whole of the love and the rewards in the choose of my parents to be here. And now I am looking for give the same opportunity to my son. Usually we fight a lot because it's, it's not father and son, it's all the time. But I'm really proud to have this opportunity. Maybe he don't know really well, in English and cannot understand, but I'm really, really, really proud. Yes. - [Chef Voiceover] Why do I have to boil the meat into the water? Why, why, why, why, why, why? Because 1000 of year or history tells me to boil the meat into the water. - You know boil. Bollito Misto was born in 13th century, to Mazzo de Queen, one of the most revolutionary men in the history. You know, he said okay faith is okay, beautiful. I'm one part of the faith but close to the faith; you need reason. He, you know is like, and for that period was incredibly, not avant-garde, more than avant-garde. You know they-- - [Interviewer] Like blasphemy. - Blasphemy. They could, you know, burn him as I was playing with Tagliatelle al Ragu. Just in the same way, you know. They want me burn in the main piazza. I was touching Tagliatelle al Ragu. So wow, this is like the blasphemy of the Italian tradition of things, you know. 1914, before the first World War, Gertrude Stein, was writing, Picasso. We heard about the camouflage military truck, but we never seen, we never had the opportunity. But one night we were on and I remember very well that we were there and Picasso, as soon as he seen this truck coming out, he start screaming and get so excited. He was like we invented this. This is cubism, you know. If Picasso can image cubism, in a military truck, we can imagine a hare in the wood. Do you understand what I mean? We can imagine everything, you know. Come to Italy with me. Come to Italy and re-fall in love for the second time. Artisan, cheese maker, fisherman, farmers. What is Italy? Italy is like, I identify Italy as family, friendship, design, sense of beauty, sense of art and the cultural food. Just you are in the wood, like you were telling me, you are in the wood. Close your eyes, you feel the sound of the leaves that are coming out, you get these leaves and you eat it. Yeah, yeah, yeah, yeah, yeah, please, please can you do it? - Oh yeah, yeah of course, I'd be happy to. So good. - It's so good, huh? Pumpkin with a little bit of mandarin on the top. - This is fantastic. Come here. Texture, what is matter you know? Fantastic, this one. There's a mixture of these stupid things. Huh, Mirra. Eh, $1250 this one. - [Mirra] I would never wear it because I'd be worried that I'd ruin it. - You like? - You're cute. - [Mirra] He just say your lucky? - I say first, she like the bags but doesn't want them. Perfect. Now we are going . And uh, there my animals needs free . And anytime I go there I love it because it's full of nature, the landscape is fantastica. Try to walk down there. Shit. I throw the apples, maybe the like it. Come on. Shit. Oh fantastic. They got this big ear because they used to stay in the wood, so the big ear protect their eyes, when they go inside the wood. He's looking for truffle. Maybe he finds a truffle. They are very good for truffle, eh. I started to get into this business because I would like to give a good quality to my friend when they came to my house, uh to spend free time and drinking bottle of wine. So I decided to make uh, to make food without compromise. So this is just passion, passion on uh quality. It can be fashion, it can be food, it can be whatever. Quality is quality, that's it. The difference between this and the regular prosciutto, are that the regular prosciutto, the animal stay alive eight month and these guys stay alive for 24 month. The regular prosciutto stay in uh, they stay alive in one meter square and they got uh nine hectare to go around. Of course I'm from Parma, so it's inside our culture. We born like that, I mean. So the first things when I decide to do this business, is to make salami and go to my father and let him taste. My father taste it and say "Ah, this is the taste that I used to have in my mouth when I was young." Then I decide to do that. She is driving. She's the daughter, Tanya. Say hi. - Thanks though. - Tanya, greet Daniel and Mirra. - Hello. - [Female] Hi. - Hi, how are ya? American? - [Male] Yeah. Irish? - Yeah Can you hear that? Aw, they're going crazy because they wanna be fed. - [Male] Give you a hand, yeah. - We bring the small one, they give ours the big one after two years. - This is the original, Italian black pig. - Parma black pig. - It doesn't get any better than that. - Yeah. - That's number one porkchop. - Yeah, yeah. The lowest-- - They only breed boars up here. - Yeah, yeah. - That's it, in a very small area. - But there is of course-- - There you go by the way, there's, if you wanna have a look. - Roll over. - [Man in Window] . - Arrivederci - [Man in Window] Okay. - Ciao Alessandro . - This is the you know. Let the light . Technology. - . - The elevator will bring us to the air. - . - Quickly. Ah Nah, smell the change right? That's why I told you the microphone needs a nose or so. - This is the, they just make this area, okay. They just make it but this is the old area. The one uh made on stone, as I told you. Where my things stay. Can you feel the smell, right? Uh, - [Male] It's sweeter. yeah. This is the prosciutto, this is the shoulder, but they still Parma. It's different, prosciutto's got more taste, more fat. And this is black you know. This is black pig, you can see from uh - [Mirra] These are all yours? - Yes, these are all mine. - [Mirra] You're very proud? - Yeah. Not because, I mean you can smell , you can smell the quality. Trim, there's nothing better than this, there's no fat, nothing. This is the old place where they used to do Parma ham since 400 years ago, you understand, so you cannot find any more. - [Mirra] You can take the wife . - This is um for the... The truffle is for the black Chinato and the for the moment. - Bello. - [Mirra] Are you married? - No. - How's my hair? - [Male] The same. - This week's episode is about-- - Love. - Italy. About love. Mirra and I got engaged in Italy. - [Female] What? - In a Parmesan cheese cave. But this video is about Italy. We made a video called 10 Things We Love About Italy, where we literally got to go around and see our 10 favorite artisan products. So balsamico, Parmesan, pasta, wine, olive oil-- - [Mirra] Truffles. - A total of 10 things. - There were many more but you couldn't fit them in. - Yeah. - Because we were so busy getting engaged. - Are you paying attention? Italy is all about seasonality, Italy is all about simplicity. So what we're making is Beef Carpaccio with Spring salad. And Parmesan. Was that good? - Yeah it was fine then. - So here we go. - Perfect. - Since we're hungry, what we're gonna do is take the actual line for the Carpaccio and then the rest of it we're gonna use-- To sear ourselves a quick steak. You wanna cut away a lot of the sinew. So here's our steak. So you can freeze this to make it firmer for cutting. Cut as thin as you can. You know, like this. Will you grab me that plastic wrap, Mirra? So then we're going to lay this out. I guess I didn't need all that plastic wrap. So then, take your plastic wrap and put it over the other side. Too much plastic wrap. And then... - [Male] What's happening right now is total performance version. - Okay, once you have pounded out your meat, form it a little closer. You don't want a whole lot of holes, 'cause this is end up what it looks like on your plate. Then, get a plate. Flip it over. Did you get that? - Roughly. - Pull back that plastic wrap. It's Italy so it's rustic. - Yeah. - The idea is, to have warm asparagus with room temperature beef. And cold pea shoots. So its kind of you know, texture, temperature. Whenever you're cooking you wanna be thinking about texture, temperature, acidity, heat, sweetness and so this is playing with the texture, temperature thing. I had a peeler. I think Lizzy took it or something. Anyways, make strips of asparagus. - [Mirra] This shot is cool. - Like that. There are some vegetables that cook better in water and there are some vegetables that cook better in oil. Based on how their flavor releases. Asparagus, for example, you wanna cook in oil which helps it keep in the flavor. We're really just doing little more than heating it up, bringing out a little bit of the color and the flavor of the asparagus. Pea shoots are the thing that come out before the peas actually form and they're very tender and delicious. We break them apart into little pretty pieces. And does anyone wanna go out to the garden with me, to pick some flowers? Do you wanna go out and pick flowers with me? Do you? Okay. - You let the cat out? - I let Jacques out, I'm sorry. Okay. Okay, back inside. We are ready to assemble. So, grass fed beef, salt. Tasty. Our beautiful asparagus. Our pea shoots. A couple ribbons of sorrel. Sprinkle about. Our arugula flowers. Lemon. Olive Oil. Now we're onto Parmesan cheese. - Aww. - Just put cloud. - [Male] Oh my God, that looks so good. - That's really what I wanna eat all the time. Anyways, I'm gonna take a picture with my phone. Then, good puppy. So, since we're eating raw beef, you can eat sort of like caveman style. You know? Think it's good. The lemon juice, very quickly starts to cook that beef. So, eat it quickly.

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