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00:01I'm Adam Richmond global food explorer and someone who loves exploring this
00:06wonderful world for it first I'm making the map my menu that is beautiful and
00:11eating my way through a country that is synonymous with delicious food that's
00:15beloved the world over Italy risotto a la Milanese I'm seeking the iconic dishes
00:22that are named for the legendary Italian cities that invented them from Parma
00:27we're telling the park pasta in Parma that will leave you overjoyed he's got a
00:33little week to Genoa to Bologna it's a great way to start the day in Bolo gna if
00:41you want to uncover a city's true food soul eat the food that where is its name
00:45pisteca a la Fiorentina in Florence I'm exploring the best the freshest oh my
00:54the most delicious bites of each region of Italy I traveled to tiramisu at the
01:00restaurant where it was born this is my incredible edible adventure this is Adam
01:06Richmond eats Italy today on my journey through Italy I've arrived in Turin long
01:16before the Italian capital was in Rome and before it was in Florence from 1861 to 1865
01:22it was located right here in Turin or Torino as the locals might say it's located in the Piedmont region
01:30and I have come to this iconic city to truly taste Turin from sampling dishes that include the plentiful
01:39hazelnuts that grow all around to incredible dishes that actually bear the city's name I have a lot more
01:45deliciousness to experience and I hope that not too much of Turin will be shrouded in mystery see
01:52what I did there anyway I am off to truly make the map my menu so let's go get a
01:57taste of Turino
02:08to kick off my culinary journey I'm heading to one of Turin's most ancient hotels the
02:15San Gior's with roots going back to 1446 it's also home to one of the city's oldest restaurants where I'm
02:23about to try a true Turin classic a cutlet named it in the city's
02:28after the city itself La Torinese and if I'm really making the map my menu in Torino I'm going to
02:35try to find something with Turin right in the dish like this cutlet that I'm about to try known as
02:42the Torinese this region is known for hazelnuts it has it in them it's known for its
02:47grassini breadsticks it has it in the dish as well this is a dish that is named after this city
02:53and includes the very best parts of the region
02:56here at albergo ristorante head chef Giulio and sous chef Davide have been preserving Piedmontese culinary traditions to serve up
03:06some of the most delicious plates in town
03:08but it's the components of the cutlet's crust that makes this dish a love letter to Turin
03:15those are the grassini right there right look how delicately he mashes it up
03:21invented back in the 17th century grazie grazie a royal doctor commissioned a Turin Baker to create
03:29breadsticks to help Vittorio Amedeo II the future king with his delicate digestion they are fun to eat plus
03:36you can conduct an orchestra when you finish along with the grassini the crust also includes breadcrumbs
03:43and local Piedmontese hazelnuts are you from Turin Torino Torino so is it a point of pride
03:50being Torenese and making an excellent Torenese you learn this sort of set though from your mama so when
04:02you go it's not just a Torenese making the Torenese using local products this is a bit of family recipe
04:09treating you like family it's pretty remarkable the beef is pounded thin then pressed into hazelnuts
04:17and breadcrumbs then it gets dunked in egg wash before getting the final crispy layer
04:24grassini breadsticks oh this is gonna be crispy I mean three types of coating you know that the
04:33crunch is gonna be nuts what you fry the cutlet in varies from chef to chef from lard to olive
04:39oil but
04:40the chefs here say that the best flavor comes from frying in butter frying and butter is just it's a
04:46beautiful wall once the butter toasts it changes color and they call it burr noisette the solid of the butter
04:54get
04:54toasted and they are both the color and flavor of toasted hazelnuts after less than five minutes in the pan
05:01the
05:01Torenese is ready to plate up alongside cold marinated veggies a perfect contrast I mean you're like
05:12Caravaggio look at this it's a work of art right here okay andiamo
05:18here wait uh Marky Mark would you drop in that boom for me brother all right listen here we go
05:24this is
05:24full influencer vibes I got your brother all righty hear that crunch oh my gosh this smell cooking it in
05:42the butter is ridiculous so good oh man oh is that tasty the grassini crunch one way the breadcrumbs crunch
06:00another the nuts crunch another oh my goodness this is the one wow the vegetables have a smokiness a
06:11sweetness and they're cold so the contrast is just remarkable no one in Torino will serve a
06:17Torenese unless it is really special it's a mouthful of this region this is Piedmont even a Piatti it is
06:26Piedmont on a plate and you can't miss it you can't have this one this one's mine this is also
06:33mine and
06:33these are mine this is mine but you need to come and have it but this one's mine waste of
06:39looking at me
06:39look over there there you go what'd I just say the tasty tantalizing Torinese a must-have on your must
06:53-eat list
07:01next up is an antipasto that shares the name of the region and it's a dish that every local knows
07:07and
07:07loves Vitello Tonato a la Piedmontese veal with tuna sauce Piedmont style born from humble beginnings this
07:1818th century peasant dish has risen to become a star of Turin's dining scene and I've come to
07:24Ristorante Potasso to try this iconic dish but with a modern twist nice to meet you how do you do
07:32me come Adam me to Teresa and this is my chef Francesco our restaurant thank you for having me thank
07:41you so much so
07:43Vitello Tonato is the king of starter in Piemonte it's the king of starters well if the king of all
07:52starters doesn't get your foodie heart
07:54racing then I'm sorry but I don't know what will introducing Piedmont's answer to surf and turf head chef
08:02Francesco starts off with searing the leg of veal to get texture and develop the flavor and while that
08:08rests he turns his attention to the Tonato the tuna sauce oh in the ah this is amazing you see
08:17all
08:18this that's fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond
08:23fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond
08:23fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond
08:25fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond
08:25fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond
08:26fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond
08:28fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond
08:29fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond
08:33fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond
08:37fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond
08:38fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond fond
08:39white wine
08:47thanks to its coastal neighbors Liguria and the Cote d'Azur
08:51Turin's locals began to flavor meat dishes with a splash of the sea
08:56oh capers but wait can I just see one
08:58these are called caper berries these are the fruit of the caper bush
09:03oh it smells so good
09:09this is so amazing I never knew that they all get cooked together all right
09:15to the oven for the night good night we're gonna let the feel and a tuna and
09:23all the aromatics cooked together for roughly three to four hours you know
09:28things take time Rome wasn't built in a day and I'm assuming Turin wasn't either
09:32but have no fear we don't have to wait TV magic is on our side
09:38table chef roasted one off earlier oh wow whoa
09:47look at that it's like mahogany do you want to cut I would be honored thank you
09:57perfect oh would you look at that I felt that in my soul I'm off to find a spot in
10:06the dining room
10:06while Francesco thinly slices the veal and blitzes up the tornato to finish off the dish look at this
10:15Vitello tornato I've never seen tornato approach this way whether in the states or here and that makes me extremely
10:21excited
10:25mmm whoa
10:29this is remarkable and I could see why it is the king of starters because it wakes your taste buds
10:36up but doesn't fill you up this is just so wild because these are big bold flavors and somehow
10:42there's just a perfect balance it's the best of land it's the best of sea it's the best of Piedmont
10:48it's the best of Torino and I think that it is a chance to try something traditional in an alternativo
10:54way so torato in Torino potasso you get it capisce
11:20I'm in Turin Italy a city full of style and history and of course incredible food
11:30and I'm diving into the beloved local dishes that have become so iconic that they bear the name of the
11:36city itself
11:37and next up is a treat that's built around one beloved local ingredient the hazelnut
11:44and these little beauties have inspired a chocolate that the world can't live without
11:49Giangiotto Torinese hazelnut chocolate from Turin
11:54I'm heading to Guido Gobino in the city an iconic confectionary that Wonka like
12:00blends tradition with tasty innovation and I've got a golden ticket to see how this iconic treat is made
12:06Pietro
12:07hi Adam nice to meet you welcome
12:08Pietro
12:09nice to meet you I kind of want to see you that's your dad right there yeah
12:13it is yes
12:14wait come on fold the arms and just do the eyes come on do the eyes there we go
12:18how did your dad learn confection is this like a family thing are you like third fourth generation
12:23I'm third so my grandfather started the business in this very building really yeah we never moved
12:28the Gobino family specialize in making the region's signature hazelnut chocolate which happens to be the first wrapped chocolate in
12:37history
12:38this way please oh smell I will show you the cocoa liquor
12:44cocoa liquor no not that kind of liquor this is one of the first steps in making hazelnut chocolate
12:51oh my god I'm so happy right now the liquor is made from cocoa beans which have been roasted
12:59and refined with a ball mill there you go
13:06molto molto intensa wow remember there's no sugar added there's no cream there's no hazelnut
13:16this isn't even close to the final step this is like one of the greatest days of my life
13:22and that was just the first movement in Pietro's flavor symphony finally we meet them hazelnuts
13:29these tree nuts are actually under the protected geographical indication or PGI designation an
13:36Italian stamp of quality and origin and these have been roasted been roasted yes can I try one
13:42yeah sure this thing is pure piedmontese gold right here
13:51the roasting process changes the whole thing little waxy not too much little smoky not too much yeah I'm
13:59like a honey kind of warm thing going on those are phenomenal next the cocoa and those incredible roasted
14:08hazelnuts get mixed and refined all together with sugar should I open please and here's the result
14:16oh my god
14:22I don't know if I want to eat it or just lay in there for a while
14:25the chocolate tears today might rely on a lot of high-tech equipment
14:29but the most crucial part tempering the chocolate for glossiness and smooth texture
14:33is still done the same way it has been for centuries
14:37so hand temper just like back in the days we have to bring the chocolate just at the right temperature
14:41and so with this movement she's bringing it to a lower temperature
14:45and then that motion is to expose as much of the chocolate to the cold table
14:50correct and now she was she's gonna bring it to the machine ready to be extruded
14:54so from this machine she's loading it into here and it's actually extruding candies
15:01I have been smelling pure heaven for the past hour or so
15:05can we try one yeah let's go try one let's go try one all right
15:13oh yes
15:17you can still smell the hazelnuts that's what's so awesome
15:30there is nothing like this that I have ever had
15:34the Brits have a word they call it moorish
15:37your mouth immediately graves it may I take one more
15:41of course all right one more that one's speaking to me right here
15:52that's pebono for any of you it means it's really really good whoa
16:00Gianduotto Torinese another Turin classic
16:09the final stop on my flavor fueled adventure is a hidden gem and it's as far from a tourist trap
16:18as you can get
16:19right now I'm in Mongreno east of the city center right in the shadow of the Superga National Park
16:26and I have come here to go to a place that locals love trattoria della posta
16:31and they are going to serve up a pasta that is synonymous with Turin agnolotti
16:38buongiorno buongiorno
16:39hi Adam I'm Vittoria
16:40nice to meet you
16:41my dad and so
16:42ciao ciao
16:43come inside and eat some agnolotti
16:45ok
16:45entriamo
16:46agnolotti let's go
16:49it kind of seems like every region of Italy has their own take on stuffed pasta and Piedmont is no
16:55different
16:56Agnolotti Piedmontese is a stuffed pasta both revered and steeped in a bit of legend
17:02some people believe it takes its name from a famous local chef named Angiolino centuries ago
17:08and I tell a posta it's been dished up by the same family for three generations
17:13look at this
17:14look at this
17:14look at that
17:15it's him
17:17pronto uomo
17:18ok after you
17:19vieni accomodati pure
17:20they have a beautiful bit of historical innovation to help them create this iconic dish
17:26macchina è specifica per gli agnolotti
17:30per gli agnolotti certo
17:31quanti anni ha la macchina
17:33questa è una macchina che ha quaranta anni circa
17:37comparata da mio padre
17:3840?
17:3940 years and my grandpa bought it
17:42and look at this thing this is gorgeous
17:43the machine works by dropping the dough in at the top and two pasta sheets emerge at the bottom
17:49the filling goes into a funnel with a piston that pipes it between the pasta sheets
17:54and then the machine presses both pasta and filling into the mold
17:58this is the filling and it's maiale e manzo?
18:02si
18:02the beef and pork filling is already cooked and is infused with the iconic blend sofrito
18:08ok andiamo let's make some manolotti
18:13so he feeds one of the sheets
18:15it's just complicated
18:16wow
18:18così le sfoglie si unisco o no
18:20oh so the filling goes in and it sandwiches it
18:27wow
18:29come magica
18:30yeah it's like a magic trick
18:31yeah it's like a magic trick
18:32he makes it look way easier than it is
18:34he had to make the dough just right
18:37he had to make the filling and the meat just right
18:43done and done
18:44we need to let them dry in the other room
18:48we need to let them dry in the other room
18:49we need to let them dry in the other room
18:49all right let's go to the other room
18:53wow
18:55there's a whole other table
18:56oh my god
18:58i did not expect the airfield
19:00it's like an airport with all the planes
19:04so this is how they get dried out
19:07yeah we we need to let them dry in this way here
19:11there's about 1200 agnolotti
19:141200
19:16yeah
19:16and the fact that he knows that
19:18like just to know
19:19ok it's 1200 per table
19:20how long do you have to wait
19:22qui ci va
19:23più o meno un'ora
19:25one hour
19:25do you do this with your dad
19:26no
19:27no this is just
19:28this is just
19:29i just eat them in the morning while
19:31like on my way to school i i take two
19:34see this would be the best
19:35that's like the greatest breakfast ever
19:37like in america we get pop-tarts
19:39in italy they get like delicious agnolotti
19:42though these agnolotti need an hour to dry
19:46Enzo has hooked me up with a batch that's ready to cook
19:48and his recipe is beautiful and simple
19:51and the best part about it
19:53it only takes a few minutes before it's on the plate
19:55he throws the agnolotti in boiling water
19:58then he combines three simple ingredients for the sauce
20:01gelatinized beef stock left over from creating the pasta filling
20:05butter and sage
20:07after a simple toss and three minutes of cooking
20:10one of the most spectacular pastas is ready to eat
20:13oh wow
20:15eccovi
20:16bravo
20:17i'm a happy boy
20:18grazie grazie grazie
20:20grazie mille
20:28oh boy
20:30oh look at that glossiness in the butter
20:39even after you chew it it like the flavor grows you know
20:43the dish here almost like stamps your passport as i'm in piedmonte
20:47like i'm in piedmont i'm in northern italy
20:51and these are the flavors that i sought that i seek that you'll want to find as well
20:58mmm
20:58it's perfect
21:00wow
21:05i swear i could eat a whole table's worth of that thing
21:08molto buono
21:09listen
21:11you've traveled all the way to italy
21:13you've traveled all the way to torino
21:15get in a car get in a cab
21:18travel just a little bit outside of this city
21:21and tesoro treasure trove awaits you
21:24i may put some of this back in my luggage just letting you know
21:27it is after all already a parcel right
21:29it is after all already a parcel right
21:57so
21:57there you are
21:57we are
21:57but
21:57when
21:57we don't binge
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