- 17 hours 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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TechTranscript
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 .
06:54Arthur.
06:55She's upset, because the rabbit, they eat everything in the garden.
06:59I agree with him because between a woodchuck or rabbit, they eat.
07:04But in the heat, the rabbit.
07:08Arthur.
07:10A lot of people don't like rabbits.
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, many people they connect the rabbit
07:21with the bunny, a lot of bunny, especially for kids, so that is a little bit more difficult.
07:29But in Italy, if we talk a long time ago, there was a practice, the only meat they eat because
07:36the cows, there was the tractor, the chicken, you have a lot of chicken, but for eggs, rabbit,
07:41it was easy to eat the food on Sunday because you raise the rabbit, which is not too expensive,
07:51because they eat grass. So the rabbit was very available for the meat that you want to eat.
08:03The wine is important when you cook. One, the acidity, and the second,
08:10is the flavor from the wine. In fact, when you cook, you want to use a good wine.
08:16Normally, the people, they're cooking and they try to use the worst wine or the wine that costs
08:22two dollars. You 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 they concentrate bad wines.
08:43You want a good wine, you want a good wine, you want a good wine.
08:44Yes, there was a time that I hurt my arm. I can't use, so I know it was 100%
08:53effective,
08:55but I must work because I was the head chef and the owner. So if you need to work,
09:04you can work because it's difficult to work only with one hand. The fact that they take the
09:11recipes from my grandfather, maybe eight, ten. No, they're killing the rabbit and they're cooking.
09:20They're not so realistic.
09:22Trenette al pesto.
09:26The scenes are very, very realistic. Trenette al pesto is, we are in Liguria, they have the trenette,
09:32they are made in the very traditional way with the green beans and then the base of what is
09:39from that region. And then the director is Italian. He's from Genoa. And then for that,
09:46you want to be very specific, very particular, very realistic in what is the ingredients they have.
09:53Liguria and near Genova, these, is where they are growing the perfect basil because of the air
10:01from the ocean and where they're growing this basil. The speciality is this pesto. Pesto Genovese is a
10:10basil, pinoli, cheese, olive oil, a little bit of garlic. And 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. If you
10:36say, look at how the, the, the correct, the maker is there, it's a correct. And then it's a, when
10:44you're
10:45going around and you try to have a more spaghetti possible. Wait, what? Every year they change the
10:52pasta. You have to be ready for anything. Could be cannelloni, penne, fusilli, troffia, even lasagne.
10:59In Italy, we have it so thousands because everybody, they, they make each region,
11:06they make in this way. The basic from a rigatoni, spaghetti, tagliatelle, penne.
11:16So you cut the, the, the head and then you have the rest of the fish, uh, that you clean.
11:22Maybe the
11:23head, they're going to sell, uh, separate or maybe they sell it for the cats. I rated this a 10
11:30-10.
11:30I'm sorry. You choose it. It's your fault. You choose something, something's bad. Johnny Dio did the meat.
11:38We didn't have a broiler, so Johnny did everything in pans. But he still cooked a great steak.
11:43You can cook a steak in, in the parts. For me, when I cook my meat, I want a room
11:49temperature.
11:50And after it's a room temperature, I put it in the fire. I don't put the salt, pepper, anything,
11:55I salt only, and then the meat. If there are pots or broilers, I prefer a wood fire. My own
12:04town in
12:05Luca, I used to go to it in this pizza place and he make the steak. Inside the oven, it's
12:11one of the
12:11best way to make it because the power from the bottom and the top, and you have this fire that
12:18come, uh, between the two. And they form the crust on the bottom side. The, in the grill, they're going
12:25to lose the juice. The steak, when you put it in the oven, and they, they create this, uh, envelope
12:33around, and then all the juice is inside. Vinnie was in charge of the tomato sauce.
12:38Wow, that was small. Three small onions, that's all I did. Three onions. I felt he used too many onions,
12:44but it was still a very good sauce. You need to have the balancing, uh, between what is the garlic,
12:50the onions. The onions, sometimes they taste different because if they are fresh onions,
12:55so they harvest it from not too long, it's more sweet. And in the spring or in the summertime,
13:01you have these onions that are much more stronger. So it's a very, it's one of the ingredients that you
13:06want to, um, check very well. And he had this wonderful system for doing the garlic. He used a razor,
13:13needs to slice it so thin that it used to liquefy in the pan with just a little oil.
13:18When they slice the garlic with the razor, the slice of the garlic is important because it's a,
13:24how the part of the garlic they have a contact with the, the oil. But at the same time,
13:30it's important the, how you cook the temperature. For example, slicing that way, and then you cook a
13:37very low temperature, you confit the garlic, so you extract the flavor. But if you cook
13:43very high, you're going to have this smelly flavored garlic that you continue to have in your mouth for
13:51all the, uh, all dinner. In this case, it's, uh, good. It's a tang tang. It can be, it's a,
13:59it's a very perfect.
14:05That is a pasta. It's a pasta you make from there. You make a, so in that case, uh, they
14:12don't cut,
14:12but you start with the mattarello, with the pin, roll pin, you make the pasta that today you make it
14:19with the, with the, with the machine.
14:29Yes, I made the timpano before, and in my, uh, Tuscan way, but practically, or called timpano,
14:36timpano, or pasticcio, but practically, take, take all these, no, three days to prepare, because they are
14:45six, seven, eight different recipes. Depends on how many ingredients you put inside.
14:58Because you don't know, when you open, you take out, you don't know if it's broken or what's happening,
15:04so it's, uh, stressful. When you make a timpano or pasticcio, all the time it's, uh, known, easy,
15:11especially when these are so big. When you grease, uh, the parts, some spot, small spot,
15:21stay there, the pasta still stick there, they don't come out, so it's a very, uh, stressful,
15:29because you work three days for to prepare, uh, all the ingredients, one day for to put everything
15:35together. Brought from their hometown. I won't be hurt.
15:39No, all the time they come, uh, perfectly like this. I believe they, they tried many times.
15:46Don't cut! Damn it!
15:48You're so f***ing good, I should kill you.
15:53Sometimes, I see manager, they come to call, there's a customer at table 32, uh, they have a
16:00complaint for you, and then you go to the table already, ready for, tell something. It was so
16:07fantastic. So, I was lucky, and I get a lot, uh, uh, same response in the back. So, I born
16:14in the
16:15restaurant, and then that is, uh, something making me happy, and then cook and make happy people.
16:22This is what, uh, my life, it's beautiful.
16:35It's, uh, like a private party. It's, uh, like a feast. So, they try to send out the,
16:41everything they have in the house to make, uh, like, uh, important, uh, banquet. And then they send
16:48out the tomato, the artichoke, and then, uh, the pig. The pig, there was, uh, look nice, because the
16:55suckling pig, uh, it's something considered, like, uh, delicatessen. Uh, so, no, and then it's, uh, food
17:03from the south, uh, this, like, uh, majestic, uh, banquet. I think it can be tamed by tamed. I can't
17:12understand, uh, the fact that they, what they're doing, and then the frustration they have. I think, uh,
17:19uh, the timpano, they did it in perfect way. I think about cannolis and, and more specifically,
17:25um, savory ones. Okay. Like with a mordidella mousse. Parmesan shell. Yeah, yeah, uh, dipped in
17:32pistachio. Ooh. That's something. Traditional cannoli is a dough that you make this, uh, tube,
17:39and then you fill up with the ricotta, and then inside you can put the chocolate, you can put the
17:45fruit under the sugar, so it's a sweet, but they keep the flavor.
17:49Special savory dish. Wow. Wait one second. This one is a little bit of olive oil.
17:57It's a very interesting, the cannoli they make with the parmigiano. I feel that is a real cannoli
18:05because they are so perfect. The parmigiano, too, it's more difficult to make. He created this dish
18:13with the, uh, some ingredients from everybody. So they put the salmon eggs, they put the pistachio.
18:20It's a nice one that you can, uh, make your team feel part of the team. I think this is
18:27more
18:27American-Italian, Italian-American, because these are supposed to be fancy. I think, uh,
18:34um, maybe seven in ten. At that house, it is not...
18:42I didn't know that water was a helper. I did the research. If you start with the good ingredients,
18:51and then you respect the good ingredients, you make great dishes.
18:54I'm about to add some tomato paste to deepen the flavors and make it taste basically like
19:01it did not come out of a box. Because Cindy, she's a great chef,
19:05so she tried to make this a little bit more upscale to add the tomato paste and the parmigiano.
19:13So I agree with her. I'm curious. Maybe one day I cook and I taste. How much is realistic? It's
19:21a time
19:21by time, these two. And seal the edges by crimping with a fork. Ah, crap.
19:28I think the techniques they use is for non-professional, because it is non-professional.
19:34It's the right way they are doing. If you see they come out, I feel they are very realistic.
19:41If you was in the pizza place, the pizzaiolo, doing this, that is ridiculous.
19:50...is a portable, delicious meal that is its own container. It's a whole new spin on Italian fast
19:56casual... I like calzon. Many times, the calzon, there are too much stuff inside. Because I like,
20:02for me, the one is the balancing, the dough. But many times, there is a mountain within inside.
20:10Now, you of all people like this. I'm going to use low-fat ingredients. Game-changer.
20:16The classic calzone depends on the way you come from Italy. The way I come in Tuscany,
20:21the calzone is only what you have inside, the tomato, the mozzarella, and maybe some mushroom,
20:29prosciutto cotto, cooked by them. If you like the pizza with the cucumber, or you like the pizza with
20:36pineapple, or the margarita. It depends on what you put inside. It's the same. I rate this 10-10,
20:45because it's very realistic. You start out with a little bit of oil, and you fry some garlic.
20:50Then you throw in some tomatoes, some tomato paste. You fry it. You make sure it doesn't stick.
20:54For meat, when you make a sauce, it's better to use good canned tomatoes. Because it's more difficult
21:01to find good fresh tomatoes, it's easier to find good canned tomatoes. I try to use good canned tomatoes.
21:10Never chop tomatoes or ground tomatoes. Never, because that is the worst tomato that you can have.
21:16When it's the whole tomatoes, it's where you want to go. You got it to a boil, you're shoving all
21:22your
21:22sausage and your meatballs. The idea for him to use this sausage, instead to use the ground beef or
21:33ground pork, because the sausage already is a seasoning. If you have the sausage that you have
21:40already a few days, or what is the time, the stronger flavor. A little bit of sugar, and that's my
21:49trick.
21:49And then, like, you put the sugar. Is that a standard Italian thing?
21:53It's not standard, but it's people that use the sugar like normal, and there's people that say
22:01the sugar is not good to use the sugar inside. For me, instead of the sugar, I put maybe the
22:08carrots,
22:09or I cook very slowly the onions, and the carrots, they help it to be more sweet without to put
22:15the sugar.
22:16I think they are real irate time-time. Now, remember, you're getting off easy, because we haven't got sauce.
22:23Yeah.
22:30You know it with the spoon. The spoon is very rare, but you know it with the spoon. Second, the
22:39spaghetti is almost
22:40more correct that they know with the spoon. It looks more chic to use the spoon, but many people,
22:48they use it because they look more correct, but they are not correct that. It makes it more easy for
22:57somebody, but don't eat spaghetti. Eat something else. It's like somebody they eat a risotto with the spoon.
23:05It's the same. The risotto you eat with the fork. I'm going to say splash anytime I see problems.
23:14Splash!
23:16You just splashed his mother, his father, and the walls.
23:19You know, splash if you're going slow, and you try to try the spaghetti to be
23:26already dressed in the right way. I can rate six how they eat the spaghetti.
23:40First of all, I love the movie, and I love the pizza. This is Michele, the pizzeria, and the pizza
23:48they eat, if you see, is very good. What is the pizza napoletana? They cook in very high oven, so
23:56800,
23:57900. Temperature is so high, and they cook in two minutes, 90 seconds, two minutes.
24:11One way to judge the pizza, it's that you need to keep it in your hands. So if they're going
24:19down,
24:20means the pizza, they are not good. Sometimes today, you find these napoletana, they are mushy.
24:28The pizza you need to eat in your hands, pizzas are not to eat with a fork and knife.
24:32These are the hands. What are you going? I rate this a 10. Everything is up.
24:43That's really impressive.
24:45Yeah, it's very realistic. The tiramisu, they are very bad.
24:50And were you judging all these, how realistic it's the fat, what's happening, or the products are made in the
25:00right way?
25:01Tiramisu is a, it's a something like a, call in some ways, the Italian cheesecake. I don't know,
25:07somebody going to kill me. But it's a mascarpone, it's a, it's a, we started to use a cream cheese,
25:15and then you put it inside eggs, the savoyardi. Cover it with chocolate.
25:22The whole thing?
25:23Just dump it on, I'm serious.
25:25Okay.
25:26And now it looks professional.
25:28That is an all right. From a professional point of view, no, if you put a cacao in top,
25:38it's gonna make it look better. Good s**t, right, Marocchi?
25:42Mm-hmm. Yeah.
25:44The fat is very realistic, how, how real you, you, you can make. Because the guy, they did very good.
25:54I don't know what type of tiramisu is this, because this is more like a tart. The tiramisu,
26:00you use a mascarpone, or you use a, somebody use a cream, a cream, and then ladyfinger. If you look
26:10at this, it's a perfect. They don't need to set overnight. Some people, they can make the, the
26:16tiramisu in the, in the moment. I prefer maybe not overnight, but the, say a few hours, uh, deeper with
26:26the, every flavor that comes together. I think I can rate these eight, ten. When they say that,
26:32to use the chocolate, you put on top everything, and make it well, uh, it's not true.
26:46They look like more the boiled chicken. So you make a boil. So in that way you have the, the
26:54broth,
26:55plus the meat from there, and then you have, you can have a full meal.
27:07They was doing laundry, because the, the stove in the house like this, where there's a lot of people,
27:15they are on 24 hour day, because you keep the coffee there, you keep the, the broth to make the,
27:23the
27:24soup, uh, all day. The women, uh, cooking. My, um, mentor is, uh, my mom. I went to cook in
27:34school,
27:34but I still today to cook, uh, with the, uh, the idea and what is the food of my mom.
27:41In Italy,
27:42the mother, uh, the women, there was the great chef.
27:48It's, you know, so much that you take what you want. So the father is the leader,
27:56and then you need it for him to give it to you. I remember when I was a kid, so
28:02they were in the
28:03family to have my grandfather, my uncle, and, uh, to be there, you must do it at the table at
28:11that
28:11time. Many times what's happening, the women that, the, who work in the kitchen, and they continue to
28:18work, and then the last people they sit down at the table. I think the herbs depends where you come
28:31from in Italy. In Tuscany is a lot like rosemary we use. In other parts more origano. You taste right
28:39of the way, if they are there or not.
28:48The McCorda is, uh, from Fellini, and every movie, the Fellini, they are a little bit, uh, interesting,
28:57but at the same time, what is the, the express really, what is the real life in, uh, in that
29:04year, and, uh, you see the details, what is in the wall, what is in the stove. I need to
29:10rate it
29:11is a 10, because they have everything, and then there are no one things wrong.
29:17Okay, four pizzas and a salad. Salad? How do you make a salad? First, you throw in the whole head
29:22of
29:22lettuce. Even the hard-to-eat white part at the bottom? That's what the people want.
29:25Yeah, I have, I have, I think I have a lot of bad salad or bad, uh, take out for
29:33different reasons.
29:34I had a lot of bad food. In here, in Italy too, eh? What about this tomato? Cut it into
29:40thirds. It
29:41should be big enough to pretend you've got red teeth. Well, we got these hot peppers, but you can't
29:45really eat them. No problem. Dump them all in. Yeah, make me think when you get that salad,
29:51uh, they use this oil, they are greasy. I think they are a bad place in Italy, but because I
29:57think
29:57the people in Italy, they know more what is a good pizza or what they like. I'll take it. Oh,
30:03and make sure to stick it right on top of the pizza so it stays nice and warm. Hello, every
30:08pizza place.
30:09Is that what you find? They come from some, uh, take out the place and they, you, you order and
30:16they
30:17deliver it to you and this is what you find. It's a real. You can write 10.
30:32And then use the hands and the musterale in carrozza, it's made perfectly with the
30:40string that came up. It's how it's supposed to be. Like that is, uh, right. Meaning the
30:47musterale was very good. Many times when I was, uh, going with my father, especially going to the
30:54market to buy vegetables for the restaurant, we used to go to eat and it was the same way.
31:08The musterale make a good cheese for melting. It's not the best melty cheese. Like the cheddar,
31:15they can be melt better than the American cheese. But in the way they are fill up and make this
31:20string,
31:21it's the way they are prepared because that is the way they make it, uh, where they come in this
31:27string when you cook. In the room, very specifically from the room, mozzarella in carrozza, just, uh,
31:34mozzarella. So you take the bread, the leftover bread, the, and then you put it there inside the
31:41mozzarella. And then you can put anchovy because they give it much more flavor. And then you pass that
31:48in the flour, bread, eggs, and you fry. This is more realistic. I can rate it 10.
31:55Ladies, thank you so much.
32:01Well, yeah, I need that dough. It's so energetic, so happy. Each one is doing the right,
32:10the right ingredients from the tomato sauce. The lasagna, it's, uh, correct. All they make,
32:17the eggs, the flour, the tomato sauce, they are correct. Yeah, we'll need about a half a pound of this.
32:24You wait, and then you try to use that. The French cuisine, they are very standardized,
32:31more than the, the, the kitchen, have the codification. The Italian cuisine, the lasagna,
32:37they, they change it from the north to the south. Never somebody in the north, in the house,
32:43make a lasagna with a ricotta. In the south, they make a ricotta. They put the mozzarella too.
32:50But if you go in the north, they don't use the mozzarella. And then practically you use it. What
32:57you like is a very flexible. So they're not really one, one recipes. Taste that. Is that too sweet for
33:06you?
33:09When you taste the sauce, you want it to be not only the sweet. If the acidity, uh, not too
33:17much to do,
33:18but if it's salt and pepper, it's a very important to, uh, before you build the, uh, the lasagna.
33:27Oh, I see our magnificent ribbons of perfection.
33:35Five, six, uh, layer the pasta. How they make the pasta from the machine? It's in the, in the way
33:43that
33:43you want it in the oven. You see when they, they put it. So now there's a trendy, the wonder,
33:50uh, layer lasagna.
33:52And then the lasagna, you look at the lasagna is a perfect, uh, it's a, everything that you want,
33:58the ingredients and the product to make it lasagna. The perfect lasagna is, uh, uh, for each one can be
34:05different, but, uh, when we talk before about, uh, it's like a orchestra. There needs to be this
34:12balancing in the ingredients they make together, from the cheese, the pasta, the sauce, inside.
34:21This was so happy. I need to, I need to rate this time, time. I think they made the lasagna
34:28better in many places.
34:38It's very realistic, that. The technique is a, is a very good technique, and the way they roll the pasta
34:47is a perfect way, is how you do it with the mattarello. They make the tortellini. The tortellini is
34:58very hard to make by hands. The way that you're closing, because they need to be perfect, because
35:05the one that you're cooking, if you're not close perfectly, they're open, and they're going to be
35:11something else.
35:13Bravo. Brutto. Brutto. Brutto. Brutto.
35:18Eh, perché è brutto? Sembra simile. Non è brutto. Guarda. Brutto. Disastro.
35:23So, the lady, the pasta boss, la sfoglina, it's, uh, the, the teacher, the, the master for to make
35:32the pasta. They are very, uh, particularly very, uh, uh, the perfection. When I was in school,
35:38I was, uh, they make me to do this. One day, they make, I was, uh, cry because, uh, I
35:44can't
35:45work in that way. From that day, I wanted every restaurant, I was, uh, make a shoe, or I buy
35:52from
35:52somebody, or I, I have somebody in the restaurant they know how to make. And that is, uh, for Christmas,
35:59in, uh, most of the, the menu, the, uh, in the houses, you have the tortellini. You see how
36:06they need to be, uh, very particular in the way they make, in the way that you close. I think
36:13this,
36:14it's, uh, all the way that she, check this Brutto, this good, this, because, uh, really it's art.
36:29If you use, uh, you, uh, had to make a pasta, some tips, it's important to use the right flour.
36:34Know every flour. It's, uh, right. And then, not going right away to tortellini. Start to do,
36:42before, some simple noodle, tagliatelle, or something else. And then, it's a fun. To make a
36:48pasta is a fun. And then, but if you want to go something more difficult, you need to have a
36:54practice. I rate this a 10-10. He says he wants two spaghetti speciale heavy on a meatball.
37:04You're the boss. Mamma mia.
37:07It's so cute. I think it's, uh, from the 50. And then, uh, they, uh, the spaghetti and meatballs,
37:15and, um, the way they cook it together, you know, put the, the, the sauce on top, uh, look like
37:24a,
37:24the, you know, what they're doing.
37:33The proportionally meat and pasta, in the sense, uh, the pasta is, uh, from main course,
37:40so you want to use more meat. For me, like, uh, if I use a three ounce, uh, three ounce
37:46pasta is a
37:47three ounce meat. Like I say, in Italy today, it's a more popular word today. There was a
37:52traditional, we make a very small meatballs. And then the only difference, they are bigger.
37:59And then here, they are more, they become more popular because it's a easy food. It's a protein.
38:06They don't cost too much. When they cook from the part, they take the sauce inside. So it's
38:12correct. And it is so cute. I rate it 10 to 10. My favorite movie that I, I, we saw
38:19today,
38:19it was a big night because the, the, what is the energy, the, the, when they come out,
38:25it's a great, great movie. I born in, uh, in Italy, in Lucca. My parents have a restaurant.
38:31I talk over the restaurant. My family restaurant in Lucca, in Lucca, I was a Bipore. I, again,
38:37the Michelin star. I moved to New York because New York had it was in my dream of their life.
38:44And then I opened my, my first restaurant in New York. It was a Beppe. And after that,
38:49I opened a couple more restaurants. I had a show in Rome with, uh, Anthony Bordini. I wrote a few,
38:56few books. And, uh, one is a diet of a Toscan chef. Now I, I spend my time at the
39:03Center for Discovery,
39:04upstate New York. And, uh, I work in the program, the food and farming program. They are working for the,
39:11uh, especially the people. Long time. It's a 20 years that I'm involved.
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