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00:00You
00:12Think about the best restaurant the best meal you've ever had
00:17Food is so good
00:19You can still remember it today
00:22But what's it take to become one of the world's greatest restaurants?
00:30I've interviewed top chefs all over the world
00:35And they all say the pinnacle for every chef the greatest award a restaurant can get is a star a
00:42Michelin star
00:44To win one you have to impress Michelin inspectors who have never let anyone in on their mysterious methods
00:52Until now working for the mission kind is a bit like working for the CIA
00:57She's taking a lot of photos and it looks like she might be taking a house
01:00It is definitely a vip on table six a star could be the difference between going big
01:06I want three star or going bust
01:09I'm losing about twenty thousand dollars a month. We follow chefs around the world
01:14Pushing themselves to breaking point
01:16Over the course of an entire year. We're gonna beat it out of you to get to that second star
01:22From London to Los Angeles. Let's go faster faster. Let's go. Let's go the mountains of Italy to Mexico City
01:28It's one plato the Pescado or is un plato the media media all culminating in glitzy award galas
01:34Where lives will be transformed one Michelin star to this is everything
01:52We're in Italy where food yes is the undisputed heart and soul of life
02:02From pizza
02:04That's really good to polenta
02:07Tiramisu to tortellini ragu to risotto the list of Italian classics goes on and on and on
02:14For that Italy we thank you
02:21The streets here are lined with restaurants that have been in families for generations
02:25So if you want to win a star in Italy, it's not just the Michelin inspectors you need to impress
02:31It's the whole household
02:35And I've heard there's a chef in the southern Italian countryside an hour outside of Naples
02:41Who's trying to do exactly that
02:47Ready for service, yeah?
02:49Ready for service, yeah
02:52Giuseppe Iannotti runs Crescios a mind-blowing restaurant that already has two stars
02:58He's built a reputation as one of the most creative charismatic chefs in the country and there is no limit to his ambition
03:06When I received the first star I told I want another star with the second star at all now
03:13I need more and this year Giuseppe is going for the ultimate
03:17I want three stars, I'm happy
03:20But while lots of Italian restaurants have a strong family influence this eccentric chef is taking it one step further
03:27His mum and dad
03:29Live with him above the restaurant
03:31I was six-year-old the first time that I prepared the first meal in my life
03:40My mother teach me how you need to be
03:44Focused on one flavor one ingredient and his parents are as hard to please as Michelin
03:51The second inspector is my father and my mother
03:54Why won't that they are happy?
03:56Do you have to go to work for a favor?
03:58Yeah, a vestizione del Papa
04:01Look how sexy that is
04:13Two star
04:14It's exciting
04:16Hi sir, welcome to Krecios
04:21Please, this way
04:22This is crazy
04:28Walked in, there's quite a big restaurant, quite a sizable room, but three tables
04:34Never went to a restaurant like that
04:37So right now there's just me and four others
04:40Here's what you need to know about Krecios
04:43Each night, a maximum of four tables are served around 20 courses
04:49What do you mean it?
04:50It's a blind tasting, meaning there's no menu and you have no idea what's coming
04:55And lastly, it has a reputation for being completely off the wall
05:00Giuseppe is basically the Willy Wonka of Italian food
05:06Known for his bonkers creations
05:09Krecios is not about making money
05:14This is my obsession
05:16Krecios for me is where I make an experiment about a really modern approach on food
05:28I want that every grass mine
05:32Every single bite need to be warm
05:36Roasted chicken
05:39That's it
05:41But it's wafer thin
05:44But this is Tunisian style
05:47Roasted chicken isn't going to be like your mum's
05:51Oh, that tastes good
05:55That's pretty delicious
05:59A flower for you
06:01Thank you
06:03It's made with fermented vegetables
06:06Wow, such a pop of flavour in your mouth
06:11I think that's for me
06:13Nest
06:16It's a bird's nest
06:17Made in the kitchen, of course
06:19And in the bird's nest, you can find comte egg
06:22In one shot
06:23One bite
06:25A burst of liquid cheese in my mouth
06:32I mean, how on earth do you make something like that?
06:35This is not a normal dish
06:37It's a frog
06:39I designed this
06:40The food inside is a digestive lemon marshmallow
06:44With a citrusy
06:46You can kiss like women or men what you prefer
06:50With tongue, not without
06:52Romantic moment
06:55Right, come here, honey
06:59Whoa, that's great
07:05Super zesty and citrusy
07:07And an absolute journey of flavour and theatre
07:12Yes
07:14Precious isn't just about the food
07:18It's about the experience
07:19Definitely one of the most fun Michelin star experiences I've ever had
07:25Five, two
07:26There's plenty of Giuseppe's personality in every single dish
07:29But achieving three Michelin stars is so, so hard
07:34With only four tables
07:36Precious isn't exactly raking in the cash
07:39To help keep it afloat, Giuseppe's opens a second restaurant
07:43An hour away in Naples
07:45This is like a Ferrari
07:49Drive a Ferrari really fast
07:52I need the fuel
07:53And this fuel can arrive only from Naples
07:56The sister restaurant is run by his right-hand man, Marino
08:00Giuseppe is seen as an absolutely visionary person in the culinary world
08:07As a maverick
08:08With the burning flame of ambition
08:12Marino is like a filter between me and the problems
08:16The trouble for Giuseppe is
08:18The new restaurant is having lots
08:21And I mean lots of problems
08:23Giuseppe, actually there is something really urgent I need to talk to you about
08:27We had the power outage, basically all the fridges in the fifth floor
08:31They actually recorded much higher temperatures than the one that we set
08:36We had to waste tons and tons of valuable food
08:41At least at minus one is not working as well
08:46People get stuck in there
08:48So that one is not really easy
08:50I don't know if I need to smile or I need to cry sometimes
08:56I need to cry because also the air conditioning system stopped working
09:00Really?
09:01Yes, honestly Giuseppe
09:03It really feels like sometimes everything is falling apart
09:07Okay, okay, Marino
09:08I can come now
09:10Try to solve this problem, please
09:12If he has any chance of winning three stars this year
09:18Giuseppe will need complete focus on Crescios over the coming months
09:21Without Naples distracting him
09:24After all, he's trying to join just 146 chefs in the entire world
09:30Who the inspectors have deemed worthy of three stars
09:33If you want to get to three stars
09:36Then it requires you to devote everything
09:39Everything you possibly have to get to that point
09:42When chefs are aiming for three stars
09:45That really is the top level of cooking
09:48People who want to be the best at what they do
09:52I think there's zero possibility to achieve three stars
09:57If you're distracted
09:58500 miles from Crescios is another family-run restaurant
10:12Agroturismo Ferdi
10:14Or Ferdi Wild for short
10:16Oh, wow
10:17That is absolutely stunning
10:19It's tucked away in a small forgotten corner of the country
10:24In the remote mountains an hour and a half north of Milan
10:27Gigi's
10:29And I've heard they've set their sights on a star
10:35Buonasera
10:36Hello
10:37Buonasera, welcome
10:47As fine dining restaurants go
10:49They're never normally as cozy as this
10:51You can feel the warmth and the family vibe
10:55Everything that you taste this night is from our farm
10:59And we produce here in our mountains
11:01I'm very excited
11:02Super
11:03Okay, here's the Ferdi Basics
11:06It's run by brother and sister Nicolo
11:09Service
11:10And Alice
11:11We have to be perfect and we have to be ready for everything
11:15Who've taken over the reins from their dad
11:17The man who founded the restaurant 35 years ago
11:20And now lives full-time on the mountain
11:22Making all the ingredients
11:24There's a choice of four sustainably sourced tasting menu experiences
11:30Including apparently unlimited butter
11:33Wow
11:34That butter made from the cow's milk off of the mountain
11:40But although the place might look quaint
11:42They've got big plans
11:44Nicolo and Alice want to win a Michelin star
11:47And use it to lure tourists back to a mountain area
11:50That has seen its population half in their lifetime
11:54It's very ambitious
11:56And of course, it all relies on the food being good
12:02I'm very excited
12:03Here we go with our waffle
12:05It's made with a hard-season cheese from the mountain
12:09We use the caramelized onion, wild herbs and vegetables
12:20This is mountain food like you've never had it before
12:23It's like you're having a very fine cheese cracker
12:26With creamy cheese on it
12:27It's like this is super fresh
12:29And everything I'm eating has probably been picked today
12:32That's pretty special
12:34All the food feels very Italian
12:37Almost like Italy is oozing out of the food
12:45Oh, deary me
12:47Every home needs one
12:48Yes
12:49Yes
12:50All this cheese is made from my dad, Ferdi, on the mountains
12:5650 different kinds of cheese
13:01Yeah, that's a living thing
13:03That needs a passport
13:07Voila
13:08Let's try this
13:10Oh, my God
13:12You know when you get up close and personal with goats
13:15Oh
13:19Here it goes
13:22Smells terrifying
13:25Tastes brilliant
13:27Oh, God, actually
13:29Sort of lulls you into a false sense of security
13:31Then the farmyard comes and kicks you in the teeth
13:35This really is something else
13:37Trying to wear the Michelin star is really hard
13:43But what is way more challenging
13:45Is cooking exceptional food
13:47Using what is just in your immediate surroundings
13:52That mountain food was great
13:54And the family atmosphere is really something special
13:57But Niccolo and Alice have found it hard
13:59Taking over the business from their dad
14:02It's not easy managing a family company
14:06So stressful
14:08But I do this for my family
14:13Me and Alice, we work together
14:16New menu
14:18New kitchen
14:19Different service
14:22Every restaurant that wants to win a star
14:27Has to impress the inspectors
14:32These guys have it even harder
14:34They need to impress their dad Ferdi
14:37And he thinks going for a star
14:40Isn't such a great idea
14:42Enjoy
14:44I started my restaurant
14:47Maybe 30 years ago
14:49With idea
14:51To give to my guests
14:53My food
14:54And good food
14:56But Niccolo and Alice
14:59Change direction
15:00Of the restaurant
15:02Is different kind of cuisine
15:04Now it's gourmet
15:06What about the food?
15:08You like the food?
15:10Interesting
15:12It's difficult to understand for me
15:14Because I never eat a gourmet
15:17To have a dad in our restaurant
15:20Make us nervous
15:22Because the most important opinion for us
15:24Is our dad
15:26We are still kids
15:28In some way
15:30So we need like him to be proud of us
15:34Do you think we are ready for the Michelin star?
15:38I don't know
15:40I don't know the level
15:42I don't know this
15:48Ferdi's day to day couldn't be further from the chaos of a busy, hectic kitchen
15:53For him, life shouldn't be stressful
15:58And Michelin means stress
16:00I love my family
16:03But don't worry
16:05Niccolo and Alice work very much
16:08In the night, in the weekend
16:09In the weekend
16:10It's difficult
16:12It's hard life
16:14They work very hard for Michelin stars
16:18But you have to be always perfect
16:22This is impossible
16:23I see my son, my daughter, tired every day
16:29It's difficult
16:31You sacrifice a lot
16:33A lot, a lot
16:35But I think we are building something for our families in the future
16:40Our relationship with our father is not easy
16:47But to improve, we need the help from Ferdi
16:52Because the mountain is the restaurant and the restaurant is a mountain
16:55And he has knowledge of our mountains
17:05Back down south, in the basement of his family home
17:09Head chef Giuseppe is going for the ultimate
17:12Three stars
17:14He originally studied computer engineering
17:16But now uses his science skills to invent ground-breaking dishes
17:21In his very own custom-built food lab
17:25Ciao, Jeff
17:27Ciao, Chef
17:29To try and hit the mark, he's got a show-stopping big idea
17:32A teeny-tiny big idea
17:35My new invention is raviolini
17:38Extreme ravioli
17:3913 ravioli
17:4013 ravioli
17:42In one spoon
17:44The dimension of raviolini is 9 millimeters
17:4720 times smaller than normal
17:49To fill the miniature ravioli
17:52Giuseppe has created a smooth cream made from eggplants
17:55It's good, really
17:58If I make a big ravioli, it's a normal ravioli
18:02I can make the best
18:04But I don't want only the best
18:06It's not enough for classes
18:09I don't like it
18:10More small
18:12I want more small
18:14I want that the people see
18:16Wow!
18:17How a person can make 13 ravioli in one spoon?
18:22Maybe 14
18:24But as you'd expect
18:26Inventing something good enough for three Michelin stars
18:29Isn't exactly easy
18:31It's complicated, yeah
18:33Because you need to balance
18:34The quantity of pasta
18:36The quantity of filling
18:37And if you don't close well
18:40When you cook in the water
18:42All open
18:44It's too much big
18:45I want more small
18:47I know, I know, I want more small
18:49Yeah, try, try, try, yeah, please, please
18:51To get the size of the ravioli even smaller
18:53Giuseppe has come up with the idea of switching from square pasta cutouts
18:57To circular ones
18:58Yes
19:01Wow!
19:03Wow!
19:05Good!
19:06To make 12 portions of this ravioli you need two hours
19:09Five, six, seven, eight, nine, eleven
19:12What is the difference between me and other restaurants?
19:17If you look at this, it's perfect
19:20But all can make this
19:22But what is the difference between this and this?
19:27It's not a dimension
19:29The difference is the quantity of attention that you need to have for this
19:39Start to work with the guys
19:41Push a little bit
19:42We need this dish to be perfect
19:44Ciao!
19:45Ciao, chef!
19:46Giuseppe's cracked what he hopes is an invention to help him earn three stars
19:56But now it's up to his team to roll it out
19:59And match the master's example
20:02Hello!
20:03But there's a reason Giuseppe is the master
20:06Yes
20:07Vision are good
20:09Vision are good
20:11Vision are good
20:13Vision are good
20:14It's not good
20:16Now I check with the microscope
20:20It's not good
20:22I want perfect pasta, perfect filling, perfect balance
20:26This is our standard
20:28Wow!
20:29Good, good star
20:31I won't let my mother try
20:33Before the service
20:34My mother say ok
20:35We serve
20:39And now we have only 300
20:41Welcome to the inferno
20:45Once again, Giuseppe's focus is interrupted by his restaurant down in Naples
20:50Now you need to call the technician to try to repair the fridge
20:57To try to repair the ice producer
21:01We have
21:03But it's easy if all the person make their job
21:07It's so easy
21:09My standard is simple
21:11I want the perfect things
21:13I'm stressed
21:15No, I'm crazy now
21:17Chef!
21:18Sorry, sorry, sorry
21:19Marino, I have the service now in Gracious, please
21:22Oh, guys, come on, come on
21:24Service
21:26Table
21:28Marino
21:30What happened?
21:32Okay
21:34Vengo ora, ma sul servizio
21:36Ciao, ciao, ciao, ciao
21:38Giuseppe is forced to abandon Crescios
21:41And race an hour down to Naples to firefight
21:45And it's not for the first time either
21:48Crescios to Naples
21:50Naples to Crescios
21:51Four times per day
21:53Per day
21:55Per day
21:56More traffic
21:58More traffic
22:04Oh, Ciro
22:05Chef
22:06What the fucking arm?
22:09Look at the quantity of this
22:10Yeah, I know, I know
22:11Do we have the pot to wash her?
22:13Yeah, chef is not here
22:15Yeah, we start the service in this condition
22:21Giuseppe has Marino to help him
22:23But it's not just the building and equipment causing chaos
22:27I heard shouting and seriously screaming at each other
22:31And I had to intervene to separate those two
22:35I'm really stressed about this kind of situation
22:38The pot washer has been suspended
22:40For fighting
22:42We have to solve this problem in a way or another
22:44But that leaves them a man down
22:46And a mountain of dirty dishes up
22:48Tonight we have a very big table
22:49It's impossible to walk like this
22:52It's impossible
22:54So Giuseppe
22:56A two Michelin star chef
22:58Is forced to do the washing up
23:04We have a time
23:05But we need to push a lot
23:08Give me another one
23:13One diventa verde
23:14Ok, now I am a professional washer
23:17Wash these things we need
23:1940 minutes
23:21My time is in the garbage
23:31The stress isn't only affecting Giuseppe
23:34The pressure of shielding him from all the problems
23:37Is getting to Marino as well
23:39I love working side to side with you
23:43But having to deal with all the guys is extremely difficult for me
23:49But it's normal Marino
23:51It's really normal
23:53Do you ever ask yourself if all of this is worth it?
23:58You know, it's my job when I'm a chef
24:04You know, I want to be a chef
24:08I need to focus on the project
24:11Because we have a Michelin, a Spectre, Susan
24:15And the rest is nice
24:17Back in the north, the mountain weather has closed in on siblings Nicolo and Alice
24:35As they try to win a star for their family restaurant Ferdy Wild
24:39So we have an outside service today
24:43But, um, weather is not very good
24:47Seems like a disaster is coming
24:50Too risky
24:52So we move everything inside
24:54Okay? Very quick
24:55Head chef Alessio is the only staff member at Ferdy Wild with any Michelin experience
25:13It's not a normal kitchen
25:16It's not a normal kitchen
25:18This type of kitchen is a mountain kitchen
25:21Mountain, uh, decide the product, decide the weather, decide all
25:25The weather really affects everything
25:28Seven or eight tables, they cancel because of the weather
25:32Every time a table cancels
25:34It costs Nicolo and Alice hundreds of euros
25:37But tonight, the storm's caused an even bigger problem
25:39Wi-Fi is not working, it's not communicating with the kitchen and it's all locked
25:44No printing? No, nothing
25:46Our system is Wi-Fi, so everything is gone
25:49Payment systems, reservation systems, everything
25:53The QR code accesses a digital menu
25:56Massively reducing paper waste
25:59Great for Ferdy's more sustainable ethos
26:02Not so great if the internet's not working
26:04I don't know what to do
26:06We write the order by hands and we talk about the menu by voice
26:16Okay, okay, let's go, let's go
26:26But no matter how hard you try, in a high-pressure kitchen, it's easy for things to unravel
26:32Chef, there was a mistake
26:35They want to eat the risotto
26:38The wrong order has been sent out
26:41I think there was like a misunderstanding
26:43We're gonna fix it up now
26:45The kitchen is a mess because we are writing down on the order
26:48It's a chaos
26:50That's happening with an inspector
26:52We close the rest of it
26:54How long for the risotto?
26:56Eleven minutes
26:58Here
26:59Here
27:00Yes, perfect
27:01Here
27:02Here
27:09Ciao, thank you very much
27:10Ciao
27:14How was the service tonight?
27:17We are not really 100%
27:20If there was a Michelin inspector tonight
27:25We were like trouble
27:27We need to talk to his father
27:29We need to take him from his side to our side
27:33If we work together, we secure the future of the world
27:38We have work to do
27:40A lot
27:41We are not
27:51You know, there are more Michelin-starred restaurants in Italy
27:54Than anywhere else in the world outside of France
27:57But even here, with all that history
28:00Only 13 of them have three stars
28:03They are just so amazingly rare
28:06And you just do not win them
28:10Without the time and the headspace to create incredible three-star dishes
28:14So at Crescios, Giuseppe has to be laser-focused
28:19His right-hand man Marino just must keep all the problems here in Naples at bay
28:25But that is easier said than done
28:29Antonio just wrote me that
28:33He will not be able to make it in time
28:36Because his scooter had some issues
28:39It's broken yet, he cannot move
28:41The head chef can't get into work
28:46Ciao, Anto
28:48Mi aggiorni, per favore, sulla situazione?
28:50Montiamo il pass
28:52Ok
28:53Perché non sappiamo se lo chef arriverà o meno
28:55Ciao, Anto
28:58Mi aggiorni, per favore
29:00Per favore
29:02I want a quieter life
29:05Calmer
29:07In a city that is not so chaotic
29:12With Marino a breaking point
29:14Giuseppe has once again been summoned for a crisis talk
29:19I want that, you know, I really appreciate your job here
29:23How you try to solve all the problems
29:29Fridge, fighting
29:32And to try to make a filter between me and the problems
29:37I need a change, I need a break
29:40You know that we are in mission inspection season
29:45And without you years can be more hard
29:52And can I say any words to change your mind?
29:58Not right now Giuseppe, no I don't think so
30:02I need a change Giuseppe
30:05It might be the moment for me to leave Naples
30:10And for me to leave Naples
30:20I will miss you Marino, here
30:23I will miss you a lot
30:26Marino decided to quit
30:37Now I lose the protection that Marino gave me
30:43I lose the filter between me and the problems
30:47The chef lives in high dining is very difficult
30:52Chasing Michelin stars can be a really stressful job
30:58But of course, that's why in the mountains
31:01Ferdi is so resistant to Niccolo and Aliche trying to win one
31:05Me and you, we need to visit that
31:08And see if it can help us with the traditional stuff
31:12You know, and he knows better than us
31:15Ferdi is dedicated to pure produce, authentically made
31:19Something the inspectors would actually love
31:22But he hates the stress that comes with Michelin
31:25And without him fully on board
31:27Niccolo and Aliche's dream of a start
31:29Is likely to remain just that, a dream
31:32It's important that we are all in the same direction
31:36All the family
31:38With time running out before the ceremony
31:40They want to see if they can finally get him on side
31:43We need to talk about the restaurant
31:47The truth is that maybe we will have an expectation
31:51For the Michelin star
31:53So we want to be ready
31:55We are a family business
31:56So we need that all the family is in the same direction
31:58What do you think about that?
32:01About what? Michelin star?
32:03Yes
32:05This is your problem, not my problem
32:11I don't know if this is necessary for you
32:13I don't know
32:15Michelin star is not only about the restaurant
32:18Because to stay here
32:20We need to bring people up the mountains
32:23A star from Michelin would do that
32:27Michelin star can help us to be like recognized, you know?
32:33I don't know
32:34Because we work very hard
32:35You work very hard
32:36I don't know
32:37You are working too hard
32:39Too hard, too hard
32:41For 35 years we work without nobody
32:46Only ourself
32:49So it's possible to live also without Michelin star
32:51Important is to be happy
32:54Because the life is only one
32:57So when I see you with much stress
33:00I can be happy
33:03I work for the best level that is possible
33:07Because it's my passion
33:13Excuse me
33:14Excuse me
33:15Excuse me
33:17You know I always cry
33:22Okay
33:24Very
33:26Very
33:28Very
33:29I love you
33:34I love you
33:36I love my daughter
33:37I love my family
33:39Our family is very strong
33:41This I know
33:43If Michelin star is important for our mountains
33:46For the mountains
33:48Maybe it's a good thing
33:52So, do we have your support?
33:54If you need me
33:58I'm working for you
34:00Forever
34:01What can I do?
34:03I'm ready
34:04I'm ready
34:05For Michelin star
34:06I'm ready
34:17At Crescios
34:19Giuseppe is also on the hunt for parental approval
34:21Forced to put the nightmare news of Marino quitting to one side
34:26Giuseppe is focusing on his newest invention
34:29The one he hopes will land in that third star
34:36All he needs now to put the new dish out
34:40Is the boss's approval
34:41What?
34:42What?
34:43A new recipe?
34:44I'm doing a new dish
34:45Look at the ravioli
34:48Ravioli?
34:51There?
34:52There are 20
34:5420 ravioli
34:55That's basically for the two ravioli
34:58Yes, as far as far as
35:00But they're full of melanzane
35:04Let's eat
35:05You're joking
35:06Of course
35:07Let's eat
35:09It's finished
35:12Mmm
35:13It's good
35:14Good?
35:15You like it?
35:16Yes
35:17It's ridiculous
35:18But it's good
35:20Can we serve it?
35:21Yes
35:22Okay, I'll take it
35:23Bye
35:24Bye
35:25With mum on board at Crescios
35:35And dad on board for Ferdi
35:38It's time for a final push in Italy
35:40Before the Michelin ceremony
35:43Already?
35:44Yeah
35:45It's a big night
35:46Ferdi Wild have a VIP in
35:47Tonight
35:48Tonight
35:49We have a solo diner
35:51Really focused
35:53And concentrated on the table
35:56And over at Crescios
35:58The new extreme ravioli dish
36:00Is about to be unveiled for the very first time
36:03Okay, guys
36:04Keep the attention for the item
36:06I want really fast
36:08Yes
36:10As Giuseppe
36:11Gets ready for his last shot at impressing any lurking inspectors
36:15Okay, ravioli is pronti
36:22You put in the plate the ravioli
36:24Yeah
36:25A genuine black sauce
36:26And me in the white one
36:27Yeah, 20
36:2820
36:2920
36:3020
36:3120 for Spinn
36:34But now there is no Merino to manage bookings in Naples
36:38So all the reservations have been redirected
36:43Si, pronto?
36:44To Giuseppe's private cell phone
36:47Va bene
36:48Cognome?
36:49All
36:50Call to take reservation
36:52Or payment
36:53Transfer to my phone
36:55All
36:56Distancio 3 persone fra 10 minuti
36:58A tra poco
36:59Salve
37:01Si, grazie
37:03Oh, another call
37:04You want answer?
37:05I can answer?
37:08No, it's my mother now
37:10Mamma
37:12Daddy, Alfredo saying all the dishes on the bus
37:14More fast
37:16Bye, go, go, go, go, please
37:20This is the first time for the ravioli
37:24Come on, come on
37:26No, no, no
37:27No, no, no
37:28Give me a pinch
37:29They may be the world's smallest ravioli
37:31But they're a huge hassle
37:34Cambio, cambio
37:36Allargale, allargale, allargale
37:37Allargale
37:38Give me another
37:39Give me another
37:40The water is getting into each little raviolino
37:42And turning the pasta
37:44Basically into pulp
37:45Around, not in the centre, okay?
37:47No, no, no, no, no
37:49No, no, no, no
37:51Arrgh
37:53Si pronto
37:56In the mountains, Ferdi Wilde are trying to impress their solo diner
38:02Nicolo has decided to serve the guest himself
38:06Even though the rest of the restaurant is fully booked
38:08fully booked. Nicolo is always keen to sell Ferdi's green credentials. This is historical
38:25from our family. It's like a welcome to the wood. Recently, Mislan have started to recognise
38:31restaurants who adopt a more eco-friendly approach. But sustainable ingredients don't
38:42mean anything unless every diner receives them cooked to perfection. A fully booked
38:53restaurant means Elice has to keep turning tables regularly. At Crescios, Giuseppe is
39:15also up against it. As he fights to get his new raviolini dish delivered to diners for
39:21the first time. But the tiny pasta pieces are turning to mush and there's only a handful
39:30of spares. Go, go, go, go, go. More, more, more. 15? Five more. Okay, that's it. Oh, 19.
39:40No, it's 20. 20. Sorry. It's really good. Okay. Guys, service.
39:5120 watertight raviolini are finally ready to serve. First raviolini done. It's good.
40:10At Ferdi, orders are coming in thick and fast and the team are behind.
40:14Aspetta. Manca lortica. One check for the one table. It's boiling on the stool.
40:24Solo diner is waiting for his food. The head chef Alessio is insisting on plating himself.
40:31Timing, Ale? Four minutes. Perfectly. I check all the dishes at this table. I don't trust in the other guys.
40:41I don't have any idea if the inspector are happy or not. I hope that they give us the third star.
40:56If we receive a star, all the stress will be worth something.
41:09Do you think we have done enough?
41:11I don't know. The team at Ferdi Wild have pushed themselves night in, night out to achieve their Michelin dream.
41:21Any day now, they'll find out if it's been enough.
41:24Invite day. The day when chefs all over Italy are constantly checking their emails
41:40to see if they've received an invitation to the ceremony and are still in with a chance of winning.
41:45Yet to see if they need to follow it if you're finished today.
42:01Do you feel آve enough to share them?
42:09Mother and свет can come on after the day.
42:12It's the big day.
42:42The best chefs from across Italy are Desceni or Moderna for this year's Michelin ceremony.
42:51It's the 70th anniversary of Michelin in Italy, and with spaces at a premium, only Niccolo and head chef Alessio have made the journey, desperately hoping for a star to revive the entire area.
43:05So in the next hour, hour and a half, lives will be changed, with what's being announced through here.
43:16The room is packed full of hopefuls, but in Italy, Michelin doesn't always invite restaurants retaining stars, and there is one big-name chef who hasn't got the nod.
43:30I didn't receive any invite.
43:37Giuseppe.
43:39He's retained the two stars he already had, a fantastic achievement.
43:43But after all the distractions, all those hours perfecting his tiny raviolini, his three-star dreams will have to wait.
43:52If another chef receives an invitation, I'm happy for him.
43:58But at this moment, for me, the most important thing is to try to recover him, to recharge my battery.
44:04I need to spend another year, perfecting all the details, to try to prevent her stuff.
44:15Buongiorno!
44:18Buongiorno.
44:20Benvenuti alla cerimonia di presentazione della Guida Michelin Italia 2025.
44:26Andiamo subito a scoprire i nuovi ristoranti stellati che riceveranno una stella Michelin.
44:32So I can see the 30 wild boys.
44:37They look terrified, but it's understandable.
44:39They want this so much.
44:41It could be the biggest day of their lives.
44:44Partiamo.
44:47Ristorante.
44:48Cetaria.
44:49Salvatore Avallone.
44:51Baronissi Saverno.
44:55Ancora.
44:56Margo Garattoni.
44:58Equilibrio.
44:59Cannavacciola, le catedrali by l'acqua.
45:01Dissapore di Andrea Catalano.
45:05There's so many.
45:06Serre Ville Fiesole.
45:08O me o il mare.
45:10Contrada.
45:13How many know Furly Wild?
45:16Don Alfonso, mille ottocento novanta.
45:2132 stars so far.
45:23Oh, this could be the last one, though.
45:33Al Gatto Verde, Jessica Rosvald Modena.
45:37Bravi a tutti.
45:4333 nuovi stellati d'Italia.
45:47That's it for one stars.
45:50Just because you get an invite to initial awards, it doesn't mean you'll win anything.
45:54There's no guarantee.
45:55Allora, proseguiamo con una tematica particolarmente importante, quella della sostenibilità.
46:06We would like to put a spotlight on those inspiring restaurants that are leading the way to a more sustainable and ethical approach of gastronomy.
46:18Green stars.
46:21These are special.
46:23You know, only 3% of restaurants recommended by Michelin have a green star.
46:29Come on, guys.
46:35Quindi chiamo a raggiungermi sul palco.
46:47Agriturismo Ferdi.
46:49Alessio Mazzoni, Lenna, Bergamo.
46:55Oh, come on, guys.
46:59A green star for Ferdi.
47:02These things are a huge deal.
47:05And in terms of shining a light on the restaurant, bringing people to the area, it's an absolute godsend.
47:12What an achievement.
47:13Come ti senti?
47:15Sono state belle nottate, diciamo.
47:17Molto belle.
47:21Papa, bene, siete felici?
47:24È un riconoscimento per tutta la montagna.
47:25Penso che siano importanti perché danno forza alla montagna, quindi a chi ci vive, quindi diciamo che dà speranza.
47:35Si parte così, no?
47:36Una nuova inizio di altre cose.
47:39Devi essere te poi a far passare sta roba ai tuoi ragazzi.
47:42I know of you.
47:44Una nuova inizio di mi車.
47:47Next time, the roadshow moves on to California.
47:56Where a young chef new to the Michelin game battles his ultra-demanding boss.
48:01There is a ton of pressure on DJ.
48:03There is no hiding for him.
48:05Am I good enough to do this?
48:07And a brilliant chef in an idyllic location goes for the ultimate three Michelin stars.
48:14Faster, faster, let's go, let's go, let's go, let's go.
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