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00:01i'm adam richmond global food explorer and someone who loves exploring this wonderful world fork
00:07first i'm making the map my menu that is beautiful and eating my way through a country that is
00:13synonymous with delicious food that's beloved the world over italy risotto a la milanese
00:19i'm seeking the iconic dishes that are named for the legendary italian cities that invented them
00:26from parma tortelli di parma pasta in parma that will leave you overjoyed
00:32my knees got a little weak to genoa to bologna it's a great way to start the day in b
00:39-o-l-o-g-n-a
00:40if you want to uncover a city's true food soul eat the food that wears its name
00:45pisteca alla fiorentina in florence i'm exploring the best
00:52the freshest oh my god the most delicious bites of each region of italy i traveled to
00:59tiramisu at the restaurant where it was born this is my incredible edible adventure this
01:05is adam richmond eats italy
01:10bienvenuti a genova welcome to genoa at the very top of the beautiful boot that is italy
01:16right on the sea in the region of liguria sits one of the oldest continuously inhabited cities
01:23on planet earth i am talking about genoa and in fact genoa has given us more than just delicious
01:30food it's even given us blue jeans it was actually a fabric that was made for the many sailors that
01:36worked at its port but that's not all you have to give thanks for i've come to genoa to make
01:41the map
01:41my menu and try true genovese classics it's genoa's unique geography that makes food from this region
01:48fitting since we're right on the coastline we're having a delicious fisherman stew and then i try
01:55genoa's most famous dish pesto genovese yes focaccia is the crispy pillowy bread of dreams but you've never
02:03had it like the genovese then i eat something both sweet and steep in history and i get to taste
02:11eight
02:12generations of confection know-how so it is time to taste the legends of liguria and enjoy some
02:19generosity in genoa this is adam richmond eats italy
02:31the first stop pasta and in genoa there's one sauce you're looking for a sauce that bears the name of
02:40the city itself and truly embodies the region's flavors pesto genovese that beautiful union of basil
02:48and cheese and pine nuts and oil that the world now adores but truly owes its very existence to the
02:54city in which i now stand but if i'm going to learn about pesto in a city that's known for
02:59who do i go
03:00to well of course the baron of basilico the king of pesto himself roberto panizzo it's time to meet
03:08the king ciao hi ciao piacere piacere the king has arrived all hail all hail by the word the king
03:19oh no
03:19no hardly i am an apprentice to the master can we just acknowledge the amazing apron that this man is
03:25wearing can we go inside and see how the magic is made come with me literally going to emerald city
03:30let's
03:31go and to serve the perfect pesto you're going to need the perfect pasta and that pasta is called
03:40trophy invented right here in laguria now could you hold one of them up may i see you can see
03:49there
03:49these little twists all of these ridges and all of these little nooks and crannies and crevices it's
03:54meant to catch the pesto to catch that flavor pesto in italian means to pound which is how this
04:02traditionally made sauce dating all the way back to roman times got its name all right this is
04:10remarkable this is it looks like i don't know some etruscan vase that we've excavated what are we
04:16looking at here is a 300 years old mortar come from a benedictine monastery in liguria and is a gift
04:27of
04:27a friend and to pair with the biggest mortar i've ever seen a pestle the size of a child wow
04:34this is
04:36crazy this is a common a bambini boy who's my little pestle you're my they're just like you he's got
04:44your
04:45eyes it's possible yeah it resembles it by now i love it well let's go one at a time so
04:52we're crushing
04:52the garlic first okay next creamy pine nuts oh my gosh look at that
05:11is that part of the secret to doing it right is like you build the flavor go first the garlic
05:16then
05:16the nuts for we press the the hardest uh flavor in the the ingredients in the first time and the
05:24the less hardest thing after all right that's really good prominent flavors first and then the
05:29more delicate flavors last basilico grown right by the port and kissed by the sea breeze this basil
05:38is highly revered for its heady perfume and amazing flavor i want to watch the pestle go to work on
05:45this
05:45stuff so not too much now we crash the buzz in the mortar
05:54oh i just got the smell holy schmoly we haven't added one iota of oil that's just the oil in
06:04the pine
06:04nuts and the natural moisture from the basil itself parmigiano reggiano gives it an umami nuttiness and
06:13pecorino the sheep's cheese gives it a sort of sharper funky bite
06:20the oil okay
06:26that's gonna emulsify the whole thing
06:28i beat it thank you grazie ciao are you throwing me out of here are you kidding i want to
06:38dive in
06:41the final bit of magic comes in the combining of pasta and sauce a process called
06:48mantecare literally means to make cream it's just the alchemy of tossing the sauce and the pasta and
06:55a little of the cooking water to give it an emulsified creamy finish
07:04there's a richness there's a velvety nature to the pesto on your tongue and because you can see
07:10because it wasn't made in a blender it was made with a mortar and pestle
07:14that you do get whole chunks of the leaves and you do get some bites that have a little more
07:19nut than cheese and cheese then it's just remarkable
07:28you may have had great pesto but i'm sure you haven't had it handmade by an expert on a 300
07:33year
07:34old marble mortar from a monastery here in liguria this is your chance to sort of travel back in time
07:41one plate at a time so why not go and eat italy like an italian eat genova like a genovese
07:49and have
07:51some pesto that will leave you very impressed of my genovese gastro journey has been somewhat spiritual
08:03seeing humble ingredients worship for their simplicity their elegance and to see them elevated
08:09to another level i'm trying another local food icon because there is no way i'm coming all the way to
08:16genoa and not trying their unique spin on focaccia invented right here in this city to keep sailors
08:23hunger at bay it's become part of genoa's food identity these days it's a traditional street food
08:29snack and if you're eating it for breakfast apparently you're supposed to dip it in your coffee
08:35i've come to the oldest bakery or pontificio in town run by graziano and his team who treat their
08:42dough with the reverence it deserves this is when we prepared everything what do we have in here flour
08:48yeast we have uh we really always salt flour we use only extra virgin olive oil pork crease and this
08:56is
08:56a malt pork grease so it's like lard it's a large fat yeah wow because that gives uh it like
09:04it's gonna be
09:04crunchy the way these guys get the unbelievable flavor they're known for and that crispiness pork fat
09:12oh no no yo adesso no okay sorry i thought i'd be anointed like like the olympics is there a
09:23little
09:23water in there too yes it's water olive oil and salt wow this is biblical i like this wow that's
09:31how you
09:31do the little yes this is how you make the the dictate but that's not their only secret this hand
09:37dimpling allows the oil and salt to fall into the pockets to create extra flavor and a golden crunchy
09:45top i'm gonna step out of the focaccia factory let the focaccia family get right back to it and i'm
09:52ready to break some bread i have senza chipola con chipola without onion onion pure genovese tradition
10:01they don't get any cappuccino onions and coffee what could go wrong
10:09so i'm in genova i want to do as the genovese do here's the traditional
10:16oil now remember this pork fat this olive oil you can see it but that's how you get this little
10:22crisp at the end let's get in here
10:34you know what they have bad so because the espresso is so darkly roasted
10:41there's almost like a chicory or like a charcoal kind of flavor to it it's just weird because this is
10:49so savory and that's this dark note but they do kind of work it's surprising this is where we go
10:56from intrepid explorer to terrified american all right
11:04even the dog is scared
11:09okay look at this onions onions frizzled onions delicious savory just beautiful pearls of the earth
11:19and then dark ass coffee on it right oh my god should not work should
11:28in the first bite it doesn't
11:34that is not bad i was more than prepared to hate this
11:42why does it work
11:46this is the part that scares me all right so the focaccia is good but it's my coffee now going
11:52to
11:52taste like french onion dirt ciao
12:04okay see that okay okay it's all well and good to you drink a piece of onion
12:15i'm touring the beautiful boot of italy making the map my menu and enjoying the heart and soul of every
12:22city on a plate right now i'm in genoa capital city of the liguria region on the northwest coast of
12:30italy from the 11th to the 18th century the port here was a maritime powerhouse dominating trade in the
12:38mediterranean and throughout the world whilst the city amassed wealth many fishermen had to keep it simple
12:45so they began to form the plentiful fish and seafood dishes that have stood the test of time in this
12:51beautiful city like incredible beautiful variations on seafood stew so i've gone down an alley to an
12:59incredible restaurant that keeps genovese cooking traditions alive
13:06oh we have to do the kiss right absolutely breathe in that's how that's how we do it in italy
13:13talk
13:14about la superba and yamo
13:18hey adam una cosa this is my daughter she she's next generation of the copala she's taking over from me
13:26okay because how long has this place been open uh well since 16th century but running this place
13:32from 1999. okay what are we making here chef is it called zimino basically the base of this dish is
13:39the
13:39cuttlefish oh uh sepia sepia bravissimo this season we do it with the chickpeas and chard combining the
13:47bounty of the ocean in this case cuttlefish and a type of squid with the very best seasonal produce
13:53from the land is typically liguria mauricio starts this hearty stew with an aromatic base of onion
14:00carrots and celery mirepoix to some or sofrito in italian followed up by strips of succulent cuttlefish
14:08we go gentle with this we don't we go together we make it sweat a little bit then we add
14:15tomatoes
14:16i expected so much more tomato sauce in italy but i've seen more fresh tomatoes added than anything else
14:22we can actually put the wine in now okay fantastic now we're gonna basically add
14:30the squid or the totany you can see the texture is also different and also the color feel it come
14:37on don't all right no we were cooking with it so i didn't okay and these are a lot more
14:43firm yeah a lot
14:44more firm oh fair enough you know you don't just reach over and feel another man's tentacles
14:49there are rules to this thing mauricio's daughter gaia who has a super cool motorcycle constantly stirs
14:56the dish making sure everything cooks evenly going pretty good there chef and it's interesting you see
15:01the liquid keep coming out of the of the actual cuttlefish we don't use any sort of uh stock stock
15:10no
15:10absolutely not to bring up the earthiness in this beautiful zimino stew maurizia adds locally grown
15:17seasonal shard and then cooked chickpeas how long do you have to cook it down for about 45 minutes to
15:23an hour i'm gonna let these lovely people cook i'm gonna go to the dining room awaiting one of the
15:28most
15:28delicious fish stews i'm ever going to try grazie mille grazie outside grazie mille i'm gonna go on over
15:36and uh i'm hungry manja manja manja let's go
15:45the smell is so complex but it's fresh local seasonal ingredients treated well by gaia by mauricio
15:54i mean look at that color that's the natural color of the vegetables and the seafood just perfect
16:13it is so tender the broth itself though it does taste like there should be 90 ingredients in this
16:20it is truly a taste of the aquaculture and agriculture of liguria and genoa in particular
16:27and get the spiciness and the richness the tartness the bitterness of vegetables get the depth of flavor
16:32of really fresh seafood look at that oh that is good for what else yeah that's the elixir
16:51it feels like hearts and home and it tastes of genoa
17:01the medieval maze of cobbled streets lies a true jewel in italy's food crown it's the oldest sweet
17:09shop in the entire country and its specialty candied fruit they say necessity is the mother
17:16of invention and when raw cane sugar was introduced in the 11th century a new way of preserving fruit was
17:22born ciao ciao ciao adem cancisco thank you for having me this is uh magnificent even if i don't eat
17:31anything can i just stand in here and look at your shop look i didn't come here just to ogle
17:40amazing
17:40architecture may we take some deliciousness yes let's go i mean they look like little pieces of artwork
17:47so what are we looking at here this is candied fruit so this was the first product that you are
17:54family made um i just was wondering if i might try the medlar and the chestnut
17:57a medlar fruit or nespola should conjure the taste of something between an apricot and a peach
18:05but sweeter and softer the appearance belies the amount of skill that's gone into making it okay
18:13i want to save that nespola for the end i enjoy chestnuts and to see it reinterpreted in this fashion
18:23look at that whoa i expected like that sort of like fibrous center
18:36bro that's one of the best damn things i've had in my whole life i just enjoy the last bite
18:40i talk a
18:41lot on this show because can you play some lovely baroque music while i finish this bite
18:55thanks for waiting so there's the medlar here inside you have the seed if you broke a little the seed
19:03you have a very good juice
19:18i got the seed it almost tastes like an apricot wine it's like or apricot liqueur 300 years of candy
19:27know-how
19:28has created a chocolate coated candied mandarin orange number one seller mandarin with chocolate
19:40oh my god oh my god oh my god
19:46i want to tell you something that makes all my british friends very mad at me
19:53i normally hate the combo of chocolate and orange and there's a the in england they have a chocolate
19:59orange yes and you whack it and splits open and disappoints nearly every american who eats it you're
20:06the one you're the one who converted me to chocolate and orange yes so uk home office
20:12fly this gentleman over make him the bridge between my fellow americans and i who can't possibly do it
20:18one of the other things that i've heard about it so beautifully you package everything
20:23i have to take some of these with me you pack a few of them up yes of course let's
20:27do it it's not
20:28just the sweets that are incredible and handmade even the box they arrive in has been crafted by hand and
20:35expertly wrapped i i after all this work and all this is spectacular sir
20:43this is what i came to italy for traditions that stand the test of time tastes of lime and these
20:50guys wrote the book
20:54and this for stop it you better stop young man that is phenomenal sir look at this he made me
21:05a
21:05handle yes no no this needs to be carted around like a faberge egg i don't know if i'm ever
21:11going to
21:11open this i thank you i'm going to steal the chestnuts when the cameras are off you're a pure
21:17gentleman thank you thank you to you it was a pleasure the romanengo family proves that talent
21:24tradition and a little sugar never go out of style i'm gonna turn it around i'll just do it like
21:31this
21:31here we go ready did a bird just on me what did this is it in my hair
21:46there's a pigeon right there
21:51they get in the food well let's see how that goes with coffee
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