- 6 minutes ago
Chef and restaurateur Cesare Casella breaks down Italian cuisine scenes from movies and TV based on realism.
Casella discusses the accuracy of the meatballs from "The Godfather," pasta sauce and thin garlic in "Goodfellas," and capicola in "The Sopranos." He also analyzes a dish from "Lady and the Tramp" (1955), timpano from "Big Night," the tiramisu in "Superbad," and carbonara from "Master of None." He breaks down the pasta twirling technique from "Brooklyn," cannoli from "The Bear," and calzone from "Parks and Rec." Casella reviews proper pizza throwing technique from "Seinfeld," pizza-eating form in "Eat Pray Love," lasagna-making in "Garfield: A Tale of Two Kitties," mozzarella sandwiches from "Bicycle Thieves," take-out salads from "Family Guy," Italian kitchen-table dining in "Amarcord," and trenette al pesto from "Luca."
Casella has been cooking for more than 50 years and served as the head chef at the Michelin-starred restaurant Vipore in Italy. He then moved to the United States and worked at several fine-dining Italian restaurants in New York City such as Beppe and Salumeria Rosi. Today, Casella is head of the Department of Nourishment Arts at the Center for Discovery, a residential facility in upstate New York for the medically fragile. He oversees a team of chefs, nutritionists, therapists, farmers, and educators.
Casella discusses the accuracy of the meatballs from "The Godfather," pasta sauce and thin garlic in "Goodfellas," and capicola in "The Sopranos." He also analyzes a dish from "Lady and the Tramp" (1955), timpano from "Big Night," the tiramisu in "Superbad," and carbonara from "Master of None." He breaks down the pasta twirling technique from "Brooklyn," cannoli from "The Bear," and calzone from "Parks and Rec." Casella reviews proper pizza throwing technique from "Seinfeld," pizza-eating form in "Eat Pray Love," lasagna-making in "Garfield: A Tale of Two Kitties," mozzarella sandwiches from "Bicycle Thieves," take-out salads from "Family Guy," Italian kitchen-table dining in "Amarcord," and trenette al pesto from "Luca."
Casella has been cooking for more than 50 years and served as the head chef at the Michelin-starred restaurant Vipore in Italy. He then moved to the United States and worked at several fine-dining Italian restaurants in New York City such as Beppe and Salumeria Rosi. Today, Casella is head of the Department of Nourishment Arts at the Center for Discovery, a residential facility in upstate New York for the medically fragile. He oversees a team of chefs, nutritionists, therapists, farmers, and educators.
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00:00You start out with a little bit of water.
00:01Then you throw in some tomatoes, tomato paste,
00:05you fry it, you make sure it doesn't stick.
00:06It's better to use good canned tomatoes.
00:10Never chopped tomatoes or ground tomatoes, never.
00:13Ciao, I'm Cesare Casella.
00:15I'm a Michelin star chef.
00:17I cooking Italian food for the last 30 years.
00:20Today we're looking at Italian cuisine in a movie and TV,
00:24and then we're judging how real they are.
00:37You put inside, you're beating inside because you want to incorporate the flour
00:43a little bit for time.
00:45So that is the old school, the housewife or the cook, the home cook.
00:56Carbonara is another dish that rolls, it's dry pasta and not fresh pasta.
01:04Dried pasta is al dente.
01:07The eggs, fresh pasta, it's very difficult to be al dente.
01:12Al dente is a perfect cooked pasta.
01:21First of all, no, I think the Romans are going to be upset.
01:27It looks like it's a weird meat.
01:30It looks like almost some type of prosciutto.
01:33For the Romans, the carbonara is a religion and they have a very specific recipe.
01:41They use guanciale.
01:42So what is it from the chick, the pig.
01:46What is good that the carbonara or the amatriciana,
01:51when you make it with the guanciale or pancetta,
01:55must be fat because the fat is what they give the right consistency.
02:09For me, the carbonara, I use all eggs.
02:13And then I like to finish, to cook the eggs with the pasta.
02:20So I take out from the fire and then with the heat, the pasta,
02:25you cook the eggs.
02:26I rate this six times.
02:28Some of the ingredients, that is important.
02:39How you throw the pizza, how?
02:41You don't need to make it that way,
02:43but it's helpful when you spread the dough.
02:49There are the world championships for the pizza.
02:53When the people dancing with the pizza for the ability to do.
03:02The pizza, there must be a lot of tomato, a lot of cheese.
03:05And then in Italy, traditionally there's less cheese.
03:11For two reasons.
03:12Why? Because it is balancing what is there.
03:15But if you do it here sometime, you can have a complaint.
03:19Why is there not enough cheese?
03:21It's cucumbers.
03:22No, no, no.
03:23You can't put a cucumber on a pizza.
03:25Why not?
03:25I like cucumbers.
03:27That's a not a pizza.
03:28It tastes terrible.
03:30It's the people that put a pineapple.
03:34I remember three, four years ago, I went there.
03:37Some of my friends brought in my hometown.
03:39And then this pizza place, they get the pizza with the French fry on top.
03:45What?
03:47And then I needed to taste.
03:49Then it was bad.
03:50So some freedom to do something.
03:53I think it's real.
03:55So it's a 10-10.
03:57Because the pizza maybe is not real, but you can go in every place to find.
04:02Gabagol.
04:03Over here.
04:08Sopranos sometimes exaggerate, but it's the real life, the everyday.
04:15The Gabagol, they came from the neck of the pig.
04:18It's a part where it's very strong, because there are a lot of muscles.
04:24But they're fat too.
04:25They're aging very easy.
04:27And then the meat wasn't so expensive, like the prosciutto.
04:38Gabagol, capocollo, or coppa, they are the same.
04:43Because sometimes the language, it's when they blend some language between Italy and America.
04:52When I arrived in New York, there was a talk of Gabagol.
04:55And I didn't know what it was.
04:58It's a prosciutto.
05:00But I call it prosciutto.
05:01Tony Gabagol gram.
05:03It's nothing but fat and nitrates.
05:04I think it's very realistic.
05:07In the US, when you make a very high production, what are they doing?
05:13They always make a very high nitrate to make it safe for the scare.
05:20So, that is why, because it's true.
05:25The more cheap the product is, it's more fat and more nitrate to make sure they are safe.
05:33It's a 10-10, because it's an Italian-American life.
05:37Now this is the most crucial part.
05:39Oh my God!
05:40You put the pasta back in the pot.
05:42You add a little gravy.
05:44It's fun.
05:46And a little butter.
05:48The Italian community, normally, they use more olive oil, the butter.
05:54So, they add the butter.
05:56Because that is a French recipe, they use the butter.
06:00So, the butter, there was something for me.
06:05I don't know how much is real.
06:07You put the fire back on.
06:11For 45 seconds, stir it up real nice.
06:14Yes, that I agree 100%.
06:18I don't think there is enough 45 seconds.
06:22I think I do, and then I put 2-3 minutes, because I try to cook as less possible in
06:31the water.
06:32And then, I'm going to add a finish to cook with the sauce.
06:37If you give a little bit more, the sauce that comes more, the pasta comes more flavor.
06:43I think it's 7.
06:457 to 10.
06:53Mother .
06:54It is Uspeter because they eat everything in the garden.
06:59I agree with him, because when they, between woodshocks or rabbits they eat.
07:05But when they eat the rabbits.
07:08Arthur.
07:10A lot of people don't like rabbit.
07:12My grandfather's way only with provincial elements I've been thinking about.
07:15I think the people that like rabbit more than what we think.
07:19Many people that connect the rabbit with the bunny.
07:23A lot of bunny, especially for kids.
07:26So that is a little bit more difficult.
07:29But in Italy, if we talk a long time ago, there was a practice.
07:33They only meat they eat because of the cows.
07:36There was a tractor. The chicken, you have a lot of chicken, but for eggs.
07:41Rabbit, it was easy to eat the food on the Sunday because you raise the rabbit with not too expensive
07:51because they eat grass.
07:53So the rabbit was very available for the meat that you want to eat.
08:03The wine, it's important when you cook.
08:06One, the acidity.
08:08And the second, what they add is the flavor from the wine.
08:12In fact, when you cook, you want to use good wine.
08:16Normally, the people, they're cooking and they try to use the worst wine or the wine that costs $2.
08:23You want a good wine, especially because it's a good wine, you keep all the flavor.
08:29When the bad wine reduces, they're going to be more bad because you have the concentrate bad wines.
08:44Yes, there was a time that I hurt my arm.
08:50I can't use, so I know it was 100% effective, but I must work because I was the head
08:59chef and the owner.
09:00So if they need to work, you can work because it's difficult to work only with one hand.
09:09The fact that they take the recipes from my grandfather, maybe eight, ten.
09:15No, they're killing the rabbit and they're cooking.
09:20They're not so realistic.
09:22Trenete al pesto.
09:26The scenes are very, very realistic.
09:29Trenete al pesto is, we are in Liguria, they have the trenete.
09:32They are made in a very traditional way with the green beans.
09:37And then the basil, what is from that region.
09:40And then the director is Italian.
09:43He's from Genoa.
09:44And then for that, he wants to be very specific, very, particularly very realistic in what is the ingredients they
09:53have.
09:53Liguria and near Genova, these, is where they're growing the perfect basil because of the air from the ocean and
10:02where they're growing this basil.
10:04The speciality is this pesto.
10:07Pesto la Genovese is basil, pinoli, cheese, and olive oil, and a little bit of garlic.
10:16And this is the most traditional dish from all Liguria.
10:28The way they eat the pasta, they know, and then teaching about the pasta, they use the fork.
10:35If you say, Luca, how the, the, the correct, the maker is there, it's a correct, and then it's a,
10:44when you're going around, you try to have a, more spaghetti possible.
10:50Wait, what?
10:51Every year, they change the pasta.
10:53You have to be ready for anything.
10:55Could be cannelloni, penne, fusilli, troffia, even lasagne.
10:59In Italy, we have, so, thousands, because everybody, they, they make, each region, they make in this way, the basic
11:08from a rigatoni, spaghetti, tagliatelle, penne.
11:16So, you cut the, the, the, the head, and then you have the rest of the fish, uh, that you
11:22clean.
11:23Maybe the head, they're going to sell, uh, separate, or maybe they, they sell it for the cats.
11:29I rated this a 10-10, I'm sorry, you choose, it's your fault, you choose something, something's a bad.
11:37Johnny Dio did the meat, we didn't have a broiler, so Johnny did everything in pans, but he still cooked
11:42a great steak.
11:43You can cook a steak in, in the past.
11:46For me, when I cook my meat, I want a room temperature, and after it's a room temperature, I put
11:53it in the fire.
11:53I don't put the salt, the pepper, anything, I salt only, and then the meat.
11:59If there are parts of broiler, I prefer a wood fire.
12:04My own town, in Luca, I used to go to it in this pizza place, and he make the steak.
12:09Inside the oven, it's one of the best way to make it, because the power from the bottom and the
12:16top,
12:16and you have this fire that come between the two, and they form the crust on the bottom side.
12:23In the grill, they're going to lose the juice.
12:27The steak, when you put it in the oven, and they create this envelope around, and all the juice is
12:35inside.
12:36Vinny was in charge of the tomato sauce.
12:38Wow, that was small.
12:40Three small onions, that's all I did.
12:41Three onions.
12:42I felt he used too many onions, but it was still a very good sauce.
12:46You need to have the balancing between what is the garlic, the onions.
12:51The onions, sometimes, they taste different, because if they are fresh onions,
12:56so they harvest it from not too long, it's more sweet.
12:59In the spring or in the summertime, you have these onions that are much more strong.
13:03So it's one of the ingredients you want to check very well.
13:09And he had this wonderful system for doing the garlic.
13:12He used a razor, and he used to slice it so thin that it used to liquefy in the pan
13:17with just a little oil.
13:18When they slice the garlic with the razor, the slice of the garlic is important,
13:23because it's how the part of the garlic, they have a contact with the oil.
13:28But at the same time, it's important how you cook the temperature.
13:34For example, slicing that way, and then you cook at very low temperature,
13:39you confit the garlic, so you extract the flavor.
13:42But if you cook very high, you're going to have this smelly, flavorful garlic
13:48that you continue to have in your mouth for all dinner.
13:53In this case, it's good.
13:56It's a tang tang.
13:59It's very perfect.
14:05That is a pasta.
14:06It's a pasta.
14:07From there, you make it.
14:09So in that case, they don't cut, but you start with the mattarello, with the pin, roll pin.
14:17You make the pasta that today, you make it with the machine.
14:29Yes, I made the timpano before, and in my Tuscan way,
14:34but practically, you're called timpano, timpano, or pasticcio.
14:39But practically, take all these, no, three days to prepare,
14:44because there are six, seven, eight different recipes.
14:47Depends on how many ingredients you put inside.
14:58Because you don't know, when you open, you take out,
15:01you don't know if it's broken or what's happening,
15:04so it's stressful.
15:06When you make a timpano or pasticcio,
15:08all the time it's known, especially when it's so big.
15:13When you grease the pasta, some spot, small spot,
15:21stay there, the pasta still stick there.
15:23They don't come out.
15:25So it's very stressful,
15:29because you work three days to prepare all the ingredients,
15:34one day to put everything together.
15:36Brought from their hometown.
15:37I want you, I want you, I want you.
15:39I know all the time they come out perfectly like this.
15:42I believe they tried many times.
15:46Don't cut!
15:47Damn it!
15:48Oh, f***ing good, I should kill you.
15:53Sometimes, I see manager, they come to call,
15:56there's a customer at table 32,
15:59they have a complaint for you,
16:01and then you go to the table already ready for tell something.
16:06It was so fantastic.
16:08So, I was lucky,
16:09and I get a lot of same response in the back.
16:14So, I born in the restaurant,
16:16and then that is something making me happy,
16:20and then cook and make happy people.
16:22These are what my life, it's beautiful.
16:35It's like a private party,
16:37it's like a feast,
16:38so they try to send out everything they have in the house
16:43to make like an important banquet,
16:47and then they send out the tomato, the artichoke,
16:50and then the pig,
16:52the pig that was looking nice,
16:54because the suckling pig,
16:56it's something considered like a delicatessen.
17:00So, no, and then it's food from the south,
17:05this like a majestic banquet.
17:09I think it can be time by time.
17:11I can understand the fact that what they're doing,
17:15and then the frustration they have.
17:18I think the timpano did it in perfect way.
17:23I think about cannolis, and more specifically,
17:26savory ones.
17:27Okay, like with a mordidone mousse.
17:30Parmesan shell.
17:31Yeah, yeah, dipped in pistachio.
17:33Ooh.
17:33That's something.
17:34Traditional cannoli is a dough,
17:36and you make this tube,
17:39and then you fill up with the ricotta,
17:41and then inside you can put the chocolate,
17:44you can put the fruit under the sugar,
17:46so it's sweet, but they keep the flavor.
17:49This is a special savory dish.
17:51Mm-hmm.
17:52Wow.
17:52Wait one second.
17:55This one is a little bit of olive oil.
17:57It's very interesting,
17:59the cannoli they make with the parmigiano.
18:02I feel that is a real cannoli,
18:05because they are so perfect.
18:07The parmigiano, too,
18:09it's more difficult to make.
18:11He created this dish with the same ingredients
18:15from everybody.
18:16So they put the salmon eggs,
18:19they put the pistachio.
18:20It's a nice one.
18:21You can make your team feel part of the team.
18:26I think this is more American-Italian,
18:28Italian-American,
18:29because this is supposed to be fancy.
18:32I think maybe seven, in ten.
18:39At that house, it is not...
18:43I didn't know that water was a helper.
18:45I did the research.
18:48If you start with the good ingredients,
18:51and then you respect the good ingredients,
18:53you make great dishes.
18:54I'm about to add some tomato paste
18:57to deepen the flavors
18:59and make it taste basically
19:01like it did not come out of a box.
19:03Because Cindy, she's a great chef,
19:05so she tried to make this
19:07a little bit more upscale
19:10to add the tomato paste
19:11and the parmigiano.
19:13So I agree with her.
19:15I'm curious,
19:17maybe one day I cook and I taste.
19:19How much is realistic
19:20is a time-by-time, these two.
19:22And seal the edges
19:25by crimping with a fork.
19:27Ah, crap.
19:28I think the techniques they use
19:30is for non-professional,
19:32because he's non-professional.
19:34It's the right way they're doing.
19:36If you see they come out,
19:38I feel they're very realistic.
19:41If he was in the pizza place,
19:45the pizzaiolo are doing this,
19:48that is ridiculous.
19:50...is a portable, delicious meal
19:52that is its own container.
19:54It's a whole new spin
19:55on Italian fast casual...
19:56I like calzon.
19:57Many times the calzon,
19:59there are too much stuff inside
20:00because I like it for me
20:03when it's the balancing,
20:04the dough,
20:05but many times
20:07there is a mountain
20:08with the inside.
20:10Now you of all people like this.
20:13I'm going to use low-fat ingredients.
20:15Game changer.
20:16The classic calzone,
20:17depending on the way
20:18you come from Italy,
20:20where I come in Tuscany,
20:21the calzone is only
20:23what you have inside,
20:25the tomato,
20:26the mozzarella,
20:27and maybe some mushroom,
20:30prosciutto cotto,
20:31cooked by him.
20:31If you like the pizza
20:33with the cucumber
20:34or you like the pizza
20:35with the pineapple
20:37or the margarita,
20:39it depends on what
20:40you put inside.
20:41It's the same.
20:43I rate this 10 times
20:45because it's very realistic.
20:47You start out
20:47with a little bit of oil
20:48and you fry some garlic.
20:50Then you throw in
20:51some tomatoes,
20:52some tomato paste,
20:53you fry it,
20:53you make sure it doesn't stick.
20:54For meat,
20:55when you make a sauce,
20:57it's better to use
20:58good canned tomatoes
21:00because it's more difficult
21:01to find good fresh tomatoes.
21:04It's easier
21:05to find good canned tomatoes.
21:07I try to use
21:08good canned tomatoes.
21:10Never chopped tomatoes
21:11or ground tomatoes,
21:13never,
21:13because that is
21:14the worst tomato
21:15that you can have.
21:16When it's the whole tomatoes,
21:18it's where you want to go.
21:20You got it to a boil,
21:21you're shoving all your sausage
21:22in your meatballs?
21:25The idea for him
21:27to use this sausage
21:30instead of to use
21:32the ground beef
21:33or ground pork
21:34because the sausage
21:36already is seasoning.
21:38If you have
21:38the sausage
21:39that you have
21:40already a few days
21:41or what is the time,
21:43there's a stronger flavor.
21:45A little bit of sugar
21:48and that's my trick.
21:49And then like
21:49you put the sugar.
21:51Is that a standard
21:52Italian thing?
21:53It's not standard,
21:54but these are people
21:55they use sugar
21:57like normal
21:58and there's people
21:59they say
22:01the sugar is
22:02not good
22:03to use the sugar inside.
22:05For me,
22:06instead of the sugar,
22:07I put maybe the carrots
22:09or I cook very slow
22:10the onions
22:11and the carrots
22:12they help
22:13to be more sweet
22:14without to put the sugar.
22:16I think they are
22:18real,
22:19I rate 10-10.
22:20Now remember,
22:21you're getting off easy
22:22because we haven't got sauce.
22:23Yeah.
22:30You know it
22:31with the spoon.
22:32The spoon is
22:34very rare
22:36but you know it
22:37with the spoon.
22:38Sucking the spaghetti
22:39is almost
22:40more correct
22:41than with the spoon.
22:43Look more chic
22:44to use the spoon
22:46but many people
22:48they use it
22:48because they look
22:49more correct
22:51but
22:53they're not
22:54correct
22:55in that time.
22:56It makes it more
22:56easy for somebody
22:58but
22:59don't eat spaghetti,
23:01eat something else.
23:02It's like
23:02somebody
23:03they eat
23:04risotto
23:05with the spoon.
23:06It's the same.
23:07The risotto
23:07you eat
23:08with the fork.
23:09I'm going to say
23:10splash
23:10anytime I see problems.
23:13splash!
23:16You just
23:17splashed
23:17his mother,
23:18his father
23:19and the walls.
23:20You know
23:20splash
23:20if you're going
23:21slow
23:22and you try
23:22to
23:23try the spaghetti
23:24to be
23:26already dressed
23:27in the right way
23:28I can rate
23:29six
23:29how they eat
23:30the spaghetti.
23:40first of all
23:41I love
23:41the movie
23:42and I love
23:42the pizza
23:43this is Michele
23:46the pizzeria
23:47and the pizza
23:48they eat
23:49if you see
23:50is very good.
23:51What is the pizza
23:52napoletana?
23:53They cook
23:53in very high
23:54oven
23:55so 800-900
23:57temperature
23:58so is
23:58so high
23:59and they cook
24:00in very
24:01two minutes
24:0390 seconds
24:04two minutes
24:10I'm not
24:11one way
24:12to judge
24:13the pizza
24:14it's that
24:15you need
24:15to keep
24:16in your hands
24:16so if
24:18they're going
24:19down
24:19it means
24:20the pizza
24:21they're not
24:21good.
24:22Sometimes
24:22today
24:23you find
24:24these napoletanas
24:25they're
24:26mushy
24:27the pizza
24:28you need
24:29to eat
24:29your hands
24:30pizza
24:30is around
24:31to eat
24:31with a fork
24:32and knife
24:32these are
24:33the hands
24:34what are you
24:35going
24:35I rate
24:36this a 10
24:36everything
24:37is up
24:43That's really
24:44impressive
24:44Yeah
24:46it's
24:46very realistic
24:48the tiramisu
24:49they are
24:49very bad
24:50were you
24:51judging
24:52all
24:52these
24:53how
24:54realistic
24:55it's
24:56the fat
24:56what's
24:57happening
24:57or
24:58the
24:59product
24:59is
24:59made
25:00in
25:00the
25:00right
25:00way
25:01tiramisu
25:02is
25:02something
25:03like
25:04call
25:04in some
25:04way
25:05Italian
25:05cheesecake
25:06I don't know
25:07somebody
25:07is going
25:08to kill
25:08me
25:09but
25:09it's
25:10mascarpone
25:12it's
25:12started to
25:13use
25:13cream cheese
25:15and you
25:16put
25:16inside
25:17eggs
25:17the
25:19savoyardi
25:19cover it
25:20with
25:20chocolate
25:22the whole
25:23thing
25:23just
25:23dump it
25:24on
25:24I'm
25:24serious
25:24okay
25:26and now
25:27it looks
25:27professional
25:28that is
25:29an alright
25:29from a
25:31professional
25:32point of view
25:33no
25:35if you put
25:36cacao
25:37in top
25:38it's
25:39gonna
25:39make it
25:40look
25:40better
25:41good
25:41right
25:42Marocchi
25:44the
25:45fat
25:45is
25:45very
25:46realistic
25:47how
25:47real
25:48you
25:48can
25:49make
25:50because
25:51the
25:52guy
25:52they
25:52did
25:53very
25:53good
25:53I don't
25:54know
25:54what
25:54type
25:55of
25:55tiramisu
25:56is
25:56this
25:56because
25:57this
25:57is
25:58more
25:58like
25:58tart
25:59the
26:00tiramisu
26:00you
26:01use
26:01mascarpone
26:02or
26:02use
26:03somebody
26:05use
26:05cream
26:05every
26:06cream
26:07and
26:08then
26:08lady
26:08finger
26:09if you
26:09look
26:10at
26:10this
26:10it's
26:11perfect
26:11they
26:12don't
26:12need
26:12to
26:12set
26:13overnight
26:14some
26:14people
26:15they
26:15can
26:15make
26:15the
26:16tiramisu
26:17and
26:18in
26:18the
26:18moment
26:19I
26:19prefer
26:20maybe
26:21not
26:21overnight
26:22but
26:23a few
26:24hours
26:24deep
26:25with
26:26every
26:27flavor
26:28that
26:28come
26:28together
26:28I
26:29think
26:29I
26:29can
26:29rate
26:29this
26:308
26:3010
26:30when
26:31they
26:31say
26:32to
26:33use
26:33the
26:33chocolate
26:34you
26:34put
26:34on top
26:35everything
26:35and
26:36make
26:36well
26:37it's
26:38not
26:38true
26:46they look
26:47like
26:48a
26:48more
26:48the
26:48boiled
26:49chicken
26:49so you
26:50make
26:51a
26:51boil
26:51so that
26:52the way
26:52you have
26:53the
26:53broth
26:55plus
26:55the
26:56meat
26:56from
26:56there
26:57and
26:58then
26:58you
26:59can
26:59have
26:59a
26:59full
27:00meal
27:04they
27:08was
27:08doing
27:09laundry
27:09because
27:10the
27:10the
27:11stove
27:12in
27:12the
27:12house
27:13like
27:13this
27:14there's
27:15a lot
27:15of
27:15people
27:15they
27:16are
27:16on
27:1624
27:17hour
27:17day
27:18because
27:18you
27:19keep
27:19the
27:20coffee
27:20there
27:20you
27:21keep
27:21the
27:21broth
27:22to
27:23make
27:23the
27:23soup
27:24all
27:25day
27:25the
27:26women
27:26cooking
27:27my
27:30mentor
27:31is
27:32my
27:32mom
27:33I
27:33went
27:33to
27:33cooking
27:34school
27:34but
27:34I
27:34still
27:35today
27:35to
27:35cook
27:37with
27:37the
27:38idea
27:39and
27:39what
27:40is
27:40the
27:40food
27:40my
27:40mom
27:41in
27:41Italy
27:41the
27:42mother
27:44the
27:44woman
27:45there
27:45was
27:45the
27:45great
27:46chef
27:51it's
27:52so
27:52much
27:52that
27:53you
27:53take
27:53what
27:54you
27:54want
27:54so
27:54the
27:55father
27:55is
27:55the
27:55leader
27:56and
27:56then
27:57you
27:57need
27:58for
27:58him
27:59to
27:59give
27:59it
28:00to
28:00you
28:00I
28:00remember
28:01when
28:01I
28:01was
28:01a
28:01kid
28:02so
28:02they
28:02in
28:02the
28:03family
28:03to
28:03have
28:03my
28:04grandfather
28:04my
28:05uncle
28:05and
28:06to
28:07be
28:07there
28:08you
28:08must
28:09eat
28:09at
28:10the
28:10table
28:10at
28:11that
28:11time
28:11many
28:12times
28:12what's
28:12happening
28:13the
28:13women
28:13that
28:14they
28:14who
28:15work
28:16in
28:16the
28:16kitchen
28:16and
28:17they
28:17continue
28:18to
28:18work
28:18and
28:18then
28:19the
28:19last
28:19people
28:20they
28:20sit
28:21down
28:21at
28:21the
28:21table
28:28I
28:29think
28:29the
28:29herbs
28:30depends
28:30where
28:31you
28:31come
28:31from
28:31in
28:32Italy
28:32in
28:32Tuscany
28:33is
28:33a lot
28:33like
28:34rosemary
28:35we
28:35use
28:36in
28:36other
28:37part
28:37more
28:38oregano
28:38you
28:39taste
28:39the
28:39way
28:40if
28:40they
28:40are
28:41there
28:41or
28:41not
28:42I
28:45am
28:49accord
28:49is
28:50from
28:51Fellini
28:51and
28:52every
28:52movie
28:53Fellini
28:54they
28:54are a
28:55little
28:55bit
28:55interesting
28:56but
28:57at the
28:58same
28:58time
28:58what
28:59is
28:59the
28:59express
29:00really
29:01what
29:01is
29:01the
29:01real
29:02life
29:02in
29:03that
29:04years
29:05and
29:05you
29:05see
29:06the
29:06details
29:07what
29:07is
29:07in
29:07the
29:08wall
29:08what
29:08is
29:09in
29:09the
29:09stove
29:09I
29:10need
29:10to
29:10rate
29:10it
29:11is
29:11a
29:11time
29:11because
29:12they
29:13have
29:13everything
29:13and
29:14then
29:15there
29:15are
29:15no
29:16one
29:16things
29:16wrong
29:16okay
29:17four
29:17pizzas
29:18and
29:18a
29:18salad
29:18salad
29:19how
29:19do
29:19you
29:19make
29:19a
29:20salad
29:20first
29:20you
29:21throw
29:21in
29:21the
29:21whole
29:21head
29:22of
29:22lettuce
29:22even
29:22the
29:22hard
29:23to eat
29:23white
29:23part
29:23at
29:24the
29:24bottom
29:24that's
29:24what
29:25the
29:25people
29:25want
29:25yeah
29:26I
29:26have
29:27I
29:27think
29:28I
29:28have
29:28a lot
29:28bad
29:29salad
29:29or
29:30bad
29:31take
29:31out
29:32for
29:33different
29:33reasons
29:33I
29:34had
29:34a lot
29:34bad
29:35food
29:35in
29:36here
29:37in Italy
29:38too
29:38what about
29:39this
29:39tomato
29:39cut
29:40it
29:40into
29:40thirds
29:41it
29:41should
29:41be
29:41big
29:41enough
29:42to
29:42pretend
29:42you've
29:42got
29:42red
29:43teeth
29:43well
29:43we
29:43got
29:43these
29:44hot
29:44peppers
29:44but
29:45you
29:45can't
29:45really
29:45eat
29:45them
29:45no
29:46problem
29:46dump
29:47them
29:47all
29:47in
29:47yeah
29:48make
29:48me
29:48think
29:49when
29:49you
29:49get
29:50that
29:50salad
29:51they
29:51use
29:51this
29:52oil
29:52they
29:52are
29:53greasy
29:53I
29:54think
29:54they
29:54are
29:54bad
29:54place
29:55in
29:55Italy
29:56but
29:56because
29:57I
29:57think
29:57the
29:57people
29:58in
29:58Italy
29:58they
29:58know
29:58more
29:59what
29:59is
30:00good
30:00pizza
30:00or
30:00what
30:01they
30:01like
30:01I'll
30:02take
30:02it
30:02oh
30:03and
30:03make
30:03sure
30:03to
30:03stick
30:04it
30:04right
30:04on
30:04top
30:04of
30:04the
30:04pizza
30:05so
30:05it
30:05stays
30:05nice
30:06and
30:06warm
30:07hello
30:07every
30:08pizza
30:08place
30:09is
30:09what
30:09you
30:10find
30:10they
30:11come
30:11from
30:11some
30:12take
30:13out
30:13place
30:14and
30:14you
30:15order
30:16and
30:16they
30:17deliver
30:17it
30:17to
30:18you
30:18and
30:18this
30:19is
30:19what
30:19you
30:19find
30:20it's
30:20real
30:21you
30:22can
30:22write
30:22tank
30:32and
30:32then
30:33use
30:33the
30:34hands
30:34and
30:35the
30:35mostrale
30:35in
30:36carrozza
30:36it's
30:37made
30:37perfectly
30:38with
30:39the
30:39string
30:40that
30:41came
30:41up
30:41is
30:42how
30:42it's
30:43supposed
30:43to
30:43be
30:43like
30:44that
30:45is
30:45right
30:46meaning
30:46the
30:47mostrale
30:47was
30:48very
30:48good
30:48many
30:49times
30:49when
30:50I
30:50was
30:50going
30:51with
30:52my
30:52father
30:52especially
30:53we
30:53going
30:54to
30:54the
30:54market
30:54to
30:55buy
30:55vegetables
30:56for
30:56the
30:56restaurant
30:56we
30:57used
30:57to
30:57go
30:57to
30:58eat
30:58and
30:58it
30:58was
30:58the
30:58same
30:59way
31:08the
31:09mostrale
31:09make
31:09good
31:10cheese
31:10for
31:10melting
31:11it's
31:11not
31:11the
31:11best
31:12melty
31:12cheese
31:14like
31:14the
31:15cheddar
31:15it
31:15can
31:15be
31:16melt
31:16better
31:16the
31:17American
31:17cheese
31:18but
31:18in
31:18the
31:19way
31:19they
31:19make
31:20this
31:20string
31:21it's
31:22the
31:22way
31:22they
31:22are
31:23prepared
31:23because
31:23that
31:24is
31:24the
31:24way
31:25they
31:25make
31:25a
31:26way
31:26they
31:27come
31:27this
31:27string
31:28when you
31:28cook
31:29in
31:29Rome
31:29very
31:30specifically
31:30from
31:31Rome
31:31mozzarella
31:32in
31:32carrozza
31:33just
31:33mozzarella
31:34so you
31:36take
31:36the
31:36bread
31:37the
31:38leftover
31:38bread
31:39and then
31:40you put
31:40it
31:41inside
31:41the
31:41mozzarella
31:42and then
31:43you can
31:44put
31:44anchovy
31:45because
31:45they give
31:45it much
31:46more flavor
31:46and then
31:47you pass
31:48that
31:48in the
31:49flour
31:50eggs
31:51and you
31:51fry
31:52this
31:52is
31:52more
31:53realistic
31:53I can
31:54rate
31:5410
31:55ladies
31:55thank you
31:57so much
32:01well
32:02yeah
32:02eat that
32:03dough
32:04it's
32:05so
32:05energetic
32:06so
32:07happy
32:08each
32:09one
32:09is
32:09doing
32:09the
32:10right
32:10ingredients
32:11from
32:12the
32:12tomato
32:12sauce
32:13the
32:13lasagna
32:14it's
32:14correct
32:15all
32:16they
32:17make
32:17the
32:17eggs
32:18the
32:18flour
32:18the
32:19tomato
32:19sauce
32:19they
32:20are
32:20correct
32:21yeah
32:22we'll
32:23need
32:23about
32:23a
32:23half
32:23a
32:23pound
32:23of
32:24this
32:24you
32:24wait
32:25and
32:26you
32:26try
32:26to
32:26use
32:27that
32:27the
32:27French
32:28cuisine
32:28they
32:28are
32:29very
32:29standardized
32:30more
32:31the
32:31kitchen
32:32have
32:33the
32:33codification
32:34the
32:35Italian
32:35cuisine
32:35the
32:36lasagna
32:36they
32:37change
32:37from
32:38the
32:38north
32:38to
32:38sud
32:39never
32:40somebody
32:41in
32:41the
32:41north
32:42in
32:42the
32:42house
32:43make
32:43lasagna
32:44with
32:44ricotta
32:45in
32:45the
32:45south
32:46they
32:46make
32:46ricotta
32:47and
32:48they
32:48put
32:49mozzarella
32:50too
32:50but
32:51if
32:52you
32:52go
32:53in
32:53the
32:53north
32:53they
32:53don't
32:54use
32:54mozzarella
32:54and
32:55then
32:55practically
32:56use
32:57what
32:57you
32:58like
32:58is
32:58very
32:59flexible
33:00so
33:01not
33:01really
33:02one
33:03recipe
33:03taste
33:05taste
33:05that
33:05that
33:05too
33:05sweet
33:05for
33:06you
33:09when
33:09you
33:10taste
33:10the
33:10sauce
33:10you
33:11want
33:11to
33:12be
33:12only
33:12the
33:13sweet
33:13if
33:14the
33:14acidity
33:16not
33:16too
33:17much
33:17to
33:17do
33:17but
33:18if
33:18salt
33:19and
33:19pepper
33:19it's
33:20very
33:20important
33:22too
33:22before
33:23you
33:24build
33:25the
33:26lasagna
33:27oh
33:27I
33:27see
33:28our
33:28magnificent
33:28ribbons
33:29of
33:30perfection
33:35five
33:36six
33:38layer
33:38the
33:38pasta
33:39how
33:40they make
33:40the pasta
33:41from the
33:41machine
33:41it's in
33:42the way
33:43that you
33:44want
33:44in the
33:45oven
33:45you see
33:46when
33:46they put
33:46so
33:47now
33:47there's
33:48a trendy
33:48the
33:49100
33:50layer
33:51lasagna
33:52and
33:52then
33:53the
33:53lasagna
33:53you
33:54look
33:54the
33:54lasagna
33:55is
33:55perfect
33:56it's
33:57everything
33:57that you
33:58want
33:58the
33:59ingredients
33:59and
33:59the
34:00product
34:00to
34:00make
34:01lasagna
34:01the
34:02perfect
34:02lasagna
34:03is
34:03for
34:04each
34:04one
34:04can
34:05be
34:05different
34:06but
34:06when
34:07we
34:07talked
34:07before
34:08about
34:08it's
34:09like
34:09orchestra
34:10there
34:11needs
34:11to be
34:12this
34:12balancing
34:12in
34:13the
34:13ingredients
34:14they
34:14make
34:15together
34:16from
34:16the
34:17cheese
34:17the
34:18pasta
34:18the
34:19sauce
34:19inside
34:21this
34:21was
34:22so
34:22happy
34:22I
34:23need
34:23to
34:24rate
34:24this
34:25time
34:25time
34:26I
34:26think
34:27they
34:27made
34:28the
34:28lasagna
34:28better
34:29in
34:29many
34:29place
34:38it's
34:39very
34:39realistic
34:40that
34:40the
34:41technique
34:41is
34:42a
34:42very
34:43good
34:43technique
34:44and
34:44the
34:44way
34:45they
34:45roll
34:46the
34:46pasta
34:47is
34:47the
34:47perfect
34:47way
34:48is
34:49how
34:49you
34:49doing
34:49with
34:50the
34:50mattarello
34:55they
34:56make
34:56the
34:56tortellini
34:57the
34:57tortellini
34:58is
34:58very
34:58hard
34:58to
34:59make
34:59by
34:59hands
35:00the
35:00way
35:00that
35:00you
35:01closing
35:02because
35:03it
35:03needs
35:03to be
35:04perfect
35:04because
35:05when
35:05you're
35:05cooking
35:06if
35:06you're
35:07not
35:07closed
35:08perfectly
35:08they
35:09open
35:09and
35:10you're
35:10going
35:11to
35:11be
35:11something
35:12else
35:23so
35:24the
35:24lady
35:24the
35:25pasta
35:26boss
35:26la
35:27sfoglina
35:27it's
35:28the
35:28teacher
35:29the
35:29master
35:31to
35:31make
35:32the
35:32pasta
35:32they
35:32are
35:32very
35:33particular
35:34very
35:34they're
35:36perfection
35:37when
35:37I
35:37was
35:37in
35:38school
35:38I
35:38was
35:38making
35:39me
35:39to
35:40do
35:40this
35:40one
35:41day
35:41I
35:41was
35:42crying
35:43because
35:43I
35:44can't
35:46work
35:46in
35:46that
35:46way
35:47from
35:47that
35:47day
35:48I
35:49wanted
35:49every
35:50restaurant
35:50to make
35:51a shoe
35:51or I
35:52buy
35:52from
35:52somebody
35:53or
35:53I
35:54have
35:54somebody
35:54in
35:55the
35:55restaurant
35:55they
35:55know
35:55how
35:56to
35:56make
35:56and
35:56that
35:57is
35:57for
35:57Christmas
35:58in
35:59most
36:00of
36:00the
36:00menu
36:01in
36:02the
36:03houses
36:03you
36:04have
36:04the
36:04tortellini
36:05you
36:05see
36:05how
36:06the
36:06you
36:06need
36:07to
36:07be
36:07very
36:08particular
36:09in
36:09the
36:10way
36:10they
36:10make
36:11in
36:11the
36:11way
36:12that
36:12you
36:12close
36:12I
36:13think
36:13this
36:14is
36:14the
36:15way
36:16she
36:16check
36:17this
36:17brutto
36:18this
36:19good
36:19this
36:20because
36:21really
36:22it's
36:23art
36:28if
36:29you
36:29have
36:30to
36:30make
36:30pasta
36:31some
36:31tips
36:32it's
36:32important
36:33to
36:33use
36:33the
36:33right
36:34flour
36:34know
36:35every
36:35flour
36:35it's
36:36right
36:36and
36:37then
36:37not
36:38going
36:38right
36:39away
36:39to
36:39tortellini
36:40start
36:41before
36:42some
36:43simple
36:43noodle
36:44tagliatelle
36:45or
36:45something
36:46else
36:46and
36:47it's
36:47fun
36:48to
36:48make
36:48pasta
36:49is
36:49fun
36:49but
36:50if
36:51you
36:51want
36:51to
36:51go
36:52something
36:52more
36:52difficult
36:52you
36:53need
36:53to
36:53have
36:53practice
36:55I
36:55rate
36:56this
36:5610
36:5710
36:57he
36:58says
36:58he
36:59wants
36:59to
36:59spaghetti
37:00as
37:01pass
37:01a
37:01le
37:02heavy
37:03on
37:03the
37:03meat
37:03the
37:04ball
37:04you
37:04the
37:05boss
37:05mamma
37:06me
37:07it's
37:08so
37:08cute
37:09I
37:09think
37:10it's
37:10from
37:11the
37:1150
37:11and
37:12then
37:13they
37:14that
37:14spaghetti
37:15and
37:15meatballs
37:15and
37:16the
37:17way
37:17they
37:18cook
37:18together
37:19you
37:19know
37:19put
37:20the
37:20sauce
37:21on
37:21top
37:23look
37:23like
37:24the
37:24you
37:25know
37:25what
37:25they
37:26doing
37:33the
37:33proportion
37:34the
37:34meat
37:35and
37:35pasta
37:35in
37:36the
37:36sense
37:36the
37:37pasta
37:38is
37:38from
37:39main
37:39course
37:40so
37:40you
37:40want
37:41to
37:41use
37:41more
37:41meat
37:42for
37:43me
37:43like
37:43if
37:44I
37:44use
37:443
37:44ounce
37:46pasta
37:46is
37:473
37:47ounce
37:47meat
37:48like
37:48I
37:48can
37:48say
37:48in
37:49Italy
37:49today
37:49it's
37:50more
37:50popular
37:51than
37:51there
37:52was
37:52traditionally
37:53we
37:53make
37:54very
37:54small
37:54meatballs
37:55and
37:56then
37:57the
37:57only
37:57difference
37:58they
37:58are
37:58bigger
37:59and
37:59here
38:00they
38:00are
38:00more
38:01they
38:01become
38:01more
38:02popular
38:02because
38:03it's
38:03an easy
38:04food
38:04it's
38:05protein
38:06they
38:06don't
38:06cost
38:07too
38:07much
38:07when
38:08they
38:08cook
38:08from
38:09the
38:09part
38:09they
38:10take
38:10the
38:10sauce
38:11inside
38:11so
38:12it's
38:12correct
38:12and
38:13it's
38:13so
38:13cute
38:14I
38:15rate
38:1510
38:15to
38:1610
38:16my
38:17favorite
38:17movie
38:17that
38:18we
38:18saw
38:19today
38:19was
38:19a
38:20big
38:20night
38:20because
38:21the
38:21what
38:22is
38:22the
38:22energy
38:22the
38:24when
38:24they
38:24come
38:24out
38:25it's
38:25a
38:25great
38:25great
38:26movie
38:26I
38:26born
38:27in
38:27Italy
38:28in
38:28Lucca
38:28my
38:29parents
38:30have
38:30a
38:30restaurant
38:30I
38:31talk
38:31over
38:31the
38:32restaurant
38:32my
38:32family
38:33restaurant
38:33in
38:34Lucca
38:35I
38:35was
38:36a
38:36Bipore
38:36I
38:36got
38:37the
38:37Michelin
38:38star
38:39I
38:39moved
38:40to
38:40New York
38:40because
38:42New York
38:42was my
38:43dream of
38:43their
38:43life
38:44and
38:44I
38:44opened
38:45my
38:45first
38:46restaurant
38:46in
38:46New
38:46York
38:47was
38:47Beppe
38:48and
38:49after
38:49that
38:49I
38:49opened
38:50a
38:50couple
38:50more
38:51restaurants
38:52at
38:52the
38:52show
38:52in
38:53Rome
38:53with
38:54Anthony
38:54Borghini
38:55I
38:55wrote
38:55a few
38:56books
38:57and
38:58one
38:58is
38:58a
38:59diary
38:59of
38:59a
38:59Toscan
38:59chef
39:00now
39:00I
39:01spend
39:02my
39:02time
39:02at
39:03the
39:03Center
39:03for
39:03Discovery
39:04up
39:04in
39:04New
39:04York
39:05and
39:06I
39:06work
39:06in
39:07the
39:07program
39:07the
39:08food
39:08farming
39:09program
39:09they
39:10are
39:10working
39:10for
39:10the
39:11especially
39:12needed
39:12people
39:12long
39:13time
39:13it's
39:1320
39:14years
39:14that
39:14I
39:14am
39:14involved
39:22I
39:25don't
39:26know
39:27I
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