- 1 day ago
Category
📺
TVTranscript
00:00:04I smell the salt in the air down the California coast,
00:00:08and it's so nice.
00:00:11There ain't nothing at all that can get me down.
00:00:14Cause I'm living it up on this merry-go-round.
00:00:19I feel so alive.
00:00:21Yeah, I'm letting go.
00:00:23I'm living my life.
00:00:27Hey, guys.
00:00:28I come bearing gifts.
00:00:31Maddie, it is 9.14 in the morning.
00:00:33And it's never too early for ice cream.
00:00:35Besides, when you've been up since 4 with a baby,
00:00:38this already feels past lunch.
00:00:41Oh, my gosh.
00:00:42This is why I love being a food-focused agency.
00:00:45Oh, come on. You can't say no.
00:00:48Okay, fine. You win.
00:00:55That is so good.
00:01:03I know what your business brain is thinking.
00:01:05Oh, you mean you flying to Italy on our dime to rescue some struggling company
00:01:10and go on some wild goose chase before they even renew our contract?
00:01:14Gee, what is my business brain thinking?
00:01:17That it's a bad idea?
00:01:19I know that you spend weeks in this campaign.
00:01:21Oh, good weeks.
00:01:23Mads, Luca spent the last 50 years building up the Russo brand in the U.S.
00:01:27He was able to take his small family name and make it global.
00:01:31I'm not just gonna let that die.
00:01:36Besides, they're our biggest client and we need them.
00:01:38Without the green light from Tuscany, you know the U.S. board is never gonna approve a total rebrand.
00:01:43It makes more sense for them to tighten the belt and tear up our contract when it expires next month.
00:01:48That's why I need to go there myself.
00:01:50I can get the Italian's attention.
00:01:52How? By sky-riding over Tuscany?
00:01:55I won't have to.
00:01:56My source has told me exactly who I need to find.
00:02:00This is Luca's sister, Francesca Russo, now the sole heir to the Russo family.
00:02:07And she still owns the original Trattoria on Tuscan family land.
00:02:12This is exactly what the brand is missing.
00:02:15We lean into this, go full origin story.
00:02:18The whole campaign is about her being the new face of Russo's pasta sauce.
00:02:22She's the heartbeat.
00:02:24Real roots, real women, real sauce.
00:02:28Right.
00:02:29It's worth a shot.
00:02:31Let's do this.
00:02:36That's my ride.
00:02:37Okay.
00:02:38Call me when you get there and have a safe flight.
00:02:42Ciao.
00:02:44And if you happen to stumble upon a ridiculously handsome Italian guy, don't overthink it.
00:02:51Bye, Mads.
00:03:25B
00:03:27He said the Italia Telespeciale is magnífico.
00:03:30Ah, grazie.
00:03:32It's a total prima donna.
00:03:33It's always a porcini cream.
00:03:35Knocks it out of the park every time.
00:03:39The park?
00:03:40Is this another American expression?
00:03:43Ah, for someone who claims you never think about home,
00:03:46home makes its way into the conversation a lot.
00:03:49Look, maybe I'm linguistically nostalgic, but that's it.
00:03:53No, no, I'm not convinced.
00:03:56I'll let you know I've gone a whole month
00:03:58without saying piece of cake.
00:04:01Wow, progresso. You're basically Italian.
00:04:04The sass I have to deal with.
00:04:06Yeah, if sass I worried you,
00:04:07you would have left after your first espresso.
00:04:10Yeah, good point.
00:04:11But for the record, I'm not going back.
00:04:14Not now, not ever.
00:04:21Well?
00:04:25It's not right. It still needs...
00:04:28...something.
00:04:44...someone.
00:04:47Oh, my God.
00:04:50Oh, God!
00:04:52Yeah!
00:04:52Oh, God.
00:04:55Oh, God.
00:04:57Oh, God.
00:05:09it's her hey you hey lo hi guys welcome to destiny oh my gosh that looks amazing
00:05:22look at those cute buskers they're adorable right it feels like a dream
00:05:32lo lo are you okay i am so so sorry are you okay yeah you speak english oh thank goodness
00:05:44you just came out of nowhere me you're the one on your phone right i mean guys i'm
00:05:51close back me are you sure you're okay i'll be fine
00:06:02i should go then again i'm so so sorry
00:06:26isabella hi it's me lauren
00:06:34i'm so excited to be here it's so rustic i'm in love already go go i'll take it oh thank
00:06:42you so much i can't believe i'm here honestly it's my first time in italy
00:06:51okay i'm obsessed you must be starving
00:07:01is this francesca si apparently very precocious even as a bambina bambina i love it i can't wait to
00:07:11meet her i just want to learn everything about her i was actually thinking maybe we can get some
00:07:17footage of her cooking
00:07:21is something wrong
00:07:25francesca she's not coming
00:07:29but when we talked you said that she was here often si si si she's here but how do i
00:07:35say without a
00:07:35disrespect uh she has made herself unaccessible today that's fine i'm super flexible uh uh not only
00:07:44today i told her you were coming after we dm'd and i assumed she'd be okay with it but
00:07:50she wants no association with the tin sauce at all wait what she only told me today and you're
00:07:58ready on your flight honestly i was not expecting her to be so stubborn she has never refused a guest
00:08:04before scorsi i feel terrible you come all this way maybe there are some other things i cannot be
00:08:11planned during your stay but look she is the new face of the russo pasta brand i promise you she'll
00:08:18love it it's a very doubtful she's never cared for brands but she is the brand
00:08:23luca and francesca were very close but their philosophies were very different francesca believes
00:08:30that the sauce should be made from scratch ingredients and family recipes handed down through generations
00:08:36to to mass produce it in the factory would be a ridicule a mockery
00:08:43more please don't take it personally it's not your fault she does you're not support a sluggish pasta sauce
00:08:55sluggish millions of americans would disagree with you
00:08:58the russo name means live to her anymore the trattoria is a true love kept alive for sentiment
00:09:15okay it's just a minor setback all i have to do is come up with a new rebrand how hard
00:09:22could it be
00:09:22look at where i am
00:09:24look at where i am
00:09:41oh wow
00:09:54this is the most sublime pizza i've ever tasted it's my girlfriend's favorite
00:09:59it makes sense i mean the crust the cheese the ham that doesn't taste like ham
00:10:05magnifico i will give compliments to the chef please do
00:10:11chef of course okay what if i team up with the chef for a few days i can get all
00:10:16the inspiration i
00:10:17need just being around the food the people the culture you know the trattoria is as much the heart
00:10:23of the story meravigliosa you can still do your job just in a different way maybe francesca will come
00:10:30around you never know hey uh beller i was thinking that's uh we you what are you doing here i'm
00:10:41the
00:10:41chef you've already met
00:10:44very good to settle then what's settled
00:10:54turns out he's from the west coast and you'll never guess
00:10:57never guess what he's also the head chef from what i saw he was pretty cute i hadn't even noticed
00:11:05well i'm sure he noticed you even when you're jet lagged you're charming
00:11:09speak of charming you have got to see this place it's literally like something out of a freaking movie
00:11:15if you open that closet and find matching slippers to the rope you've got on i will literally lose it
00:11:20and it also smells like fresh flowers everywhere i mean you know how much i love country numbers but
00:11:28i gotta admit you're living the dream yeah except now that francesca has completely blown me off
00:11:34i now have to redesign a whole new campaign hey at least the chefs agreed to help maybe i just
00:11:41have to
00:11:41prove that i'm more than just another tourist you're sticking out like a sore thumb and you're gonna
00:11:45do that by becoming more italiana of course everybody here gets dressed up like the women are so glamorous
00:11:54and the guys super stylish oh la la we wait girl that is french touché
00:12:08i don't like being ambushed like this bella she's a passionate and obviously
00:12:14molto bene at the job why don't help her out i don't have time for it
00:12:20yeah this okay for you for bedtime give her a chance she wants to create something meaningful
00:12:28meaningful about tin sauce trust me i've tried this stuff back home it's not the same
00:12:32well she grew up with it it means a lot to her i know her type she's all hashtags and
00:12:37highlight reels
00:12:38and that's not what we're about here and you know it then show her what we're about
00:12:42she'll just get in the way
00:12:43promise you
00:12:49chow
00:12:53high heels don't belong in the kitchen
00:13:02grazie
00:13:05so how long you've been in italy about two years now
00:13:11i'm jealous have you ever seen the movie under the tuscan sun
00:13:28i'm just like trader joe's only cuter
00:13:38is that brusso's pasta sauce
00:13:41that
00:13:45is brusso's real pasta sauce passed down through generations
00:13:50smells just as good as the tins back home
00:13:53tinned
00:13:54yeah
00:13:55okay that's enough service starts in 30 minutes you need to go
00:13:58okay but just
00:13:59no no no out please
00:14:02thank you
00:14:08how am i supposed to create content for a food campaign when he won't let me near the food
00:14:13doesn't he get it i'm here to help
00:14:16typically it's a chef's job to be a brutto
00:14:19don't take it personally he'd come around
00:14:37you're still here i haven't given up yet huh
00:14:41you know contrary to what you may think i'm only doing my job which is just as important as yours
00:14:47actually so all i need is for you to let me get on with it okay and another thing
00:14:52russo's pasta sauce
00:14:54sure it's sold in a tin can but it holds a special place in millions of people's hearts
00:14:58including mine
00:15:00and as a chef you should appreciate that okay
00:15:09okay okay you make a fair point oh well good does this mean
00:15:16yes i will help you with your project only if you lose the phone
00:15:22not gonna happen thought you wanted to create something meaningful here
00:15:25yeah and i need to document it with my camera it's not a real camera
00:15:29look i just need to get the content okay it's part of my job what we do here is not
00:15:33about content
00:15:35it's about connecting
00:15:39that's not bad did you just come up with that yourself
00:15:41you're welcome to use my real camera anytime
00:15:46fine
00:15:48great we'll see you back here bright and early bring it back
00:15:51for what market day you got it chef
00:16:05so i'm guessing you're a regular around here
00:16:09hey i could say that francesca's had a tab here for years
00:16:13this place is so gorgeous
00:16:19okay if you're so against social media how do you attract new customers
00:16:23it just happens organically
00:16:26don't you ever been on a hike gone off a beaten path
00:16:29ended up somewhere unexpected like a waterfall or a lake
00:16:33ended up in a zumba class once wasn't planned definitely not organic
00:16:40so what are you hoping to get out of all this
00:16:43i just want to create a fresh new campaign that really represents what the sauce meant to me
00:16:49growing up you know the magic it makes people feel not just like a can on the shelf
00:16:57you don't often see brands caring about people they should brands give a sense of belonging
00:17:03they make memories between friends and families memories that last forever
00:17:11here fragola from london too good food you can actually taste where it's from
00:17:19this is so sweet right oh my gosh definitely the best strawberry i've ever had hold up this could
00:17:25go viral i'm just saying when we'll literally package this in stores back home
00:17:30make a lot of money
00:17:34here lavender or pistachio
00:17:38thank you
00:17:44oh my goodness the crunch without the crumbs
00:17:48they call that the polite crunch
00:17:51cafe
00:17:53almond americano grande frappe
00:18:02is everything back home as complicated as your coffee
00:18:08having choices isn't a bad thing ask the macarons
00:18:16espresso radical in its simplicity cheers
00:18:27that's really good i'm not mad
00:18:37ah buongiorno francesca
00:18:39oh tesori miei qui dentro c'è un bon profumo
00:18:44meet lauren lar americana brand pantry
00:18:48ma perché è qui francesca it is such a pleasure to meet you your reputation precedes you
00:18:55your trattoria your family i'm in awe
00:19:03i'm
00:19:05i've been getting to know the trattoria and the markets
00:19:14it's
00:19:15should i follow her
00:19:17what did she say
00:19:20it's an italian expression very difficult to translate
00:19:24yeah she's an enigma
00:19:28Oh.
00:19:38Grazi.
00:19:40Grazie.
00:19:42Grazie.
00:19:44I'll work on it.
00:19:46All right, my station, your station, see?
00:19:49See, Chef.
00:19:50Potato gnocchi.
00:19:52First, we chop potatoes.
00:19:55Whoa.
00:19:56OK, where are we putting those?
00:19:58That goes into this.
00:19:59Yep.
00:20:01Put your potato in like this.
00:20:04Oh, those are hot.
00:20:05Then you're going to squeeze it out.
00:20:09That's it, good.
00:20:11Yep.
00:20:14Pepper, salt, not too much.
00:20:21That'll do.
00:20:23Flour.
00:20:23One cup of flour.
00:20:24Like that.
00:20:26Oh, shh.
00:20:27OK, if I miss some, do I just add a little bit?
00:20:29Just throw a little bit more.
00:20:30OK, just a little bit more.
00:20:31You're going to crack this into it, right?
00:20:34You're going to catch the yolk like this.
00:20:37Gentle, that's it.
00:20:38OK, then create like a little, take that off.
00:20:43OK.
00:20:43All right, good.
00:20:44Put that in here.
00:20:47Then your massage.
00:20:49OK.
00:20:49OK.
00:21:02Wow.
00:21:03This did not go to plan.
00:21:06Great.
00:21:07My humiliation immortalized on film.
00:21:1035 millimeter adds to the drama.
00:21:13You don't really see traditional film cameras much these days.
00:21:17This was my grandfather's.
00:21:18You'd be amazed at some of the beautiful shots used to capture this old thing.
00:21:22And now it's being used to capture this.
00:21:25Don't beat yourself up, right? It takes years of practice.
00:21:28I mean, I'm still trying to crack the perfect gnocchi recipe.
00:21:31I'm not there yet. It needs that little special something, but...
00:21:34It'll be good. Mark my words.
00:21:36Wow. Man on a mission, huh?
00:21:38Yeah.
00:21:41Seeing things play behind the scenes here has just been really helpful.
00:21:45It's so authentic.
00:21:48What? What did I say?
00:21:50It's just folks around here get a little tired when tourists come and call their lives authentic.
00:21:56It just feels hollow, you know?
00:21:59Oh, I see. Well, how's unprocessed?
00:22:06Or raw?
00:22:08Oh, okay. I see.
00:22:10Hmm.
00:22:12How's that for authentic?
00:22:14Oh!
00:22:33Hey, it's me. I just got off the phone with the Russo board in New York.
00:22:36Definitely getting the vibe they're gonna kill our contract.
00:22:40So, how's the new campaign coming along?
00:22:42Going great.
00:22:45Because meaningful storytelling just comes out of thin air.
00:23:18Well, what's the things about this world?
00:23:19Who's with which we're able to build the pioneers of the prisoner.
00:23:20Who's with the prisoner.
00:23:20Who are you?
00:23:23Who are you?
00:23:25I'm so sorry.
00:23:31Good, I'm so sorry.
00:23:33I'm so sorry.
00:23:35Good job.
00:23:40Typical turista bella musica
00:23:44Grazie
00:24:02So I hear you're making your mark on my family's business
00:24:09So you do speak English of course I speak English
00:24:13What do you think I have spaghetti for brains?
00:24:16Well tell me
00:24:18What are you fussing over this tomato sauce?
00:24:23Your brother Luca he had a real passion for the US company and now he's gone. There's no one to
00:24:28hand it down to
00:24:30So do you think you owe it to him to save it?
00:24:33Well, it's not just about Luca
00:24:36When I was a kid the first meal me and my cousin learned how to make was spaghetti with Russo
00:24:41sauce
00:24:42Kept us fed more times than I can count not to mention 50 years in the business. That's a big
00:24:47deal
00:24:47Oh 50 years. Oh, no, no, no
00:24:49In America, maybe but my family started farming on Toscana soil a century ago
00:24:55We are 100 years old this year
00:24:58100 years I had no idea
00:25:01Congratulations
00:25:02Just got new soil
00:25:04100 years
00:25:07Authenticity
00:25:08Ah
00:25:08This word authenticity
00:25:11It's so trite
00:25:14Businesses
00:25:14Businesses can't afford real authenticity
00:25:17Especially not when it's served in a tin
00:25:20Tinned out so it stretches farther
00:25:23Loaded with preservatives so that it lasts forever
00:25:27Good food is made with tenderness and care
00:25:31As though it were for your own family
00:25:37Consumers don't know the difference so why bother
00:25:40Consumers are not as dumb as you think
00:25:42Sure, some may prefer homemade to off the shelf
00:25:45But for busy working families
00:25:47Russo serves a very practical purpose
00:25:50And there's nothing wrong with that
00:25:53If I were you
00:25:54I'd be so proud
00:26:00Yet
00:26:02Even practical things get chewed up and spat out
00:26:08No one could stand up to a legacy like yours
00:26:12And that's something I want to be a part of
00:26:18I used to think so, too
00:26:27Buonanotte, Loren
00:26:52I'll catch you tomorrow
00:26:53I want to try a few new ratios first
00:26:57Why this fixation with the gnocchi
00:26:59It's becoming strange
00:27:00You know why
00:27:02It's still missing something
00:27:07Hey, some of the best chefs in the world
00:27:09Take years to perfect their recipe
00:27:11The Russo sauce took decades
00:27:13You're going to work in the kitchen
00:27:14You're going to be willing to give it your all
00:27:17I thought the reason you came here
00:27:20Is so that you didn't have to keep giving it your all, no?
00:27:24I think maybe you should ask yourself
00:27:27Hmm, is this a gnocchi more than just a gnocchi?
00:27:31See, I think this would be very illuminating
00:27:33And helpful for everyone
00:27:34Okay, okay
00:27:35All right, thank you for the suggestion
00:27:37We'll see you tomorrow
00:27:41Good night
00:27:56How many guys are there?
00:28:09How many people were at visit?
00:28:12My monkey.
00:28:36So, what did you think of Francesca?
00:28:40She's not what I expected.
00:28:43Look, don't take it personally, right?
00:28:45She's just seen the folks back home take the Russo name and destroy it.
00:28:48Well, in her eyes anyway.
00:28:50Is that how you see it?
00:28:52The way I see it?
00:28:54Small companies could use folks like you.
00:28:57Here, wanna give it a whirl?
00:29:00Yeah.
00:29:03Okay, come on, get your model on.
00:29:05Oh, okay.
00:29:15Who knew that a vegetable could be this beautiful?
00:29:18It can mean fruit, and then Pomodori has seeds.
00:29:21And it's flawless.
00:29:24Man, I can't remember the last time I saw a camera that didn't have a USB port.
00:29:28Better believe it. Chemically processed, old school.
00:29:31Yeah, take it, your photos go straight up to the digital attic, huh?
00:29:34Living their best life, free from dust and ugly picture frames.
00:29:40Here.
00:29:41Pick a pretty specialty heirloom tomato.
00:29:44Try it.
00:29:47Whoa.
00:29:49It's kind of everywhere here.
00:29:52It's kind of nice.
00:29:53Got a little bit up here in your...
00:29:55Yeah.
00:29:56There you go.
00:29:57Good, yeah.
00:29:58What'd you think?
00:29:59It's actually delicious.
00:30:00Okay, back so we can take this picture.
00:30:07You ever been inside a proper famajerie before?
00:30:10Does whole foods count?
00:30:12I'm gonna try and forget you just said that.
00:30:15I'm good.
00:30:16Trust me, I don't need that.
00:30:17I adore cheese.
00:30:18We go way back.
00:30:22After you.
00:30:34You okay?
00:30:37That was brutal.
00:30:39Well, you were gutsy.
00:30:40Most don't make it past the door.
00:30:48I have to confess something.
00:30:50I tried to find you on socials.
00:30:51Yeah?
00:30:52What'd you come up with?
00:30:54A whole lot of nothing.
00:30:57Well, that shouldn't surprise you.
00:30:59I just don't understand how you restrain yourself.
00:31:02Surrounded by all of this beauty,
00:31:05you could have millions of followers,
00:31:07huge profile, like...
00:31:11rugged American chef.
00:31:13Wow.
00:31:13Rugged, huh?
00:31:15It's supposed to sound mysterious and alluring,
00:31:17like rugged American chef,
00:31:20moves to Tuscan countryside.
00:31:22It would be a crime not to share all of this with the world.
00:31:28Look.
00:31:29This may sound cliched, right?
00:31:31But...
00:31:31When I first got here,
00:31:33it was like...
00:31:33I could finally see everything...
00:31:35clearly.
00:31:36You know?
00:31:37It'd...
00:31:38It'd be impossible to capture all this on a phone.
00:31:40I'd be doing it a disservice.
00:31:49There's nothing like knowing that.
00:31:51You know, this exact moment,
00:31:53in this exact place,
00:31:54is yours.
00:31:56And yours only.
00:32:01I see what you mean.
00:32:15Yeah, Francesca's grandparents built all this with their bare hands,
00:32:19treated the soil, planted their first vines.
00:32:24How's your sense of smell?
00:32:27I've never tested it.
00:32:30Back in the day,
00:32:31we used to go camping every year.
00:32:33This little cabin in the woods.
00:32:35And now, whenever I smell like...
00:32:36woolen sweaters,
00:32:38or smoky firewood,
00:32:39I'm right back there.
00:32:41You know?
00:32:41Do you have anything like that from when you were a kid?
00:32:45Oranges.
00:32:47When my mom and dad would fight me,
00:32:49and my cousin would go into the kitchen,
00:32:50and like peel oranges,
00:32:51but like try to see who could get the longest peel.
00:32:54It sounds silly,
00:32:55but when I think about it,
00:32:57it still makes me smile.
00:33:00It's funny the things that stick with us, you know?
00:33:04If only we could choose.
00:33:05You're starting to sound like a therapist.
00:33:07Hey, don't knock it.
00:33:08The longer I was in the kitchen,
00:33:09I'll teach you a thing or two.
00:33:11May I?
00:33:13Yes, but promise no cheeses, okay?
00:33:16I've suffered enough today.
00:33:18Eh, so much for you two going way back.
00:33:22All right.
00:33:24There we go.
00:33:26Okay.
00:33:27I want you to tell me...
00:33:31what is this for my job?
00:33:33A hotel bar.
00:33:37Like a martini.
00:33:38It's olives.
00:33:39Is it olives?
00:33:39Sicilian greens.
00:33:40Nice.
00:33:41What about this?
00:33:44Okay.
00:33:45Yum.
00:33:47Um...
00:33:48coffee.
00:33:51Nailed it.
00:33:52All right.
00:33:53Let's put these skills to the test.
00:33:57Here.
00:33:58Mm-hmm.
00:34:08What do you smell?
00:34:10Maybe...
00:34:11cherry.
00:34:13Rich, but...
00:34:15not sweet.
00:34:17Sour-ish.
00:34:18Pepper.
00:34:20Cracked pepper.
00:34:23Did I just say cracked pepper in wine?
00:34:26A little hint of, like, plum as well.
00:34:28Your turn.
00:34:34Not bad.
00:34:36Can I see?
00:34:37Yeah, sure.
00:34:43It's one of my favorite reds.
00:34:46To Tuscany.
00:34:48To delicious wines.
00:34:53And great company.
00:34:58Oh, my God.
00:35:00You're back.
00:35:03Francesca wants to talk to you.
00:35:05She does?
00:35:07About what?
00:35:17Sit.
00:35:18Darling, sit.
00:35:26There is no easy way to say this, Loren, but, um...
00:35:31I am selling my shares in the Russo company.
00:35:35The final paperwork is being prepared as we speak.
00:35:39Selling?
00:35:40To who?
00:35:42To a big food company in Milan.
00:35:44Don't know exactly what to do with it.
00:35:46What are you saying?
00:35:49I know you were hoping that something different would come of your visit.
00:35:54And I admire your passion and your drive.
00:35:59But there is no one to pass the torch to.
00:36:02No one to carry on the family legacy.
00:36:06Every story comes to an end.
00:36:10You haven't failed, Loren.
00:36:15You're just trying to save something that doesn't want to be saved.
00:36:20You can't think of one sentimental reason to hang on.
00:36:25If it's not sustainable.
00:36:29Sentiment is irrelevant.
00:36:34What do they say?
00:36:36If you can't beat them, join them.
00:36:55I can't believe she's giving up.
00:36:57Right before I've even had a chance to show her what she's about to lose.
00:37:01Admittedly, this doesn't sound good.
00:37:03But let's not jump to conclusions.
00:37:05Let me do some digging on this Zocul company, okay?
00:37:09Check their track record.
00:37:10If there's a silver lining, I'll find it.
00:37:13One thing's for sure, Lo.
00:37:15No deal is ever complete until the contracts are signed.
00:37:22Disastro.
00:37:24Probably needs your next in line on a chopping board.
00:37:26Que cosa?
00:37:27No, no, no, never.
00:37:29That's not to reuse her passion.
00:37:30Slow down.
00:37:31Look, we just have to keep an open mind.
00:37:34It's not over yet.
00:37:35So American.
00:37:36Believing it will work out.
00:37:38We just have to come up with something special.
00:37:41Something that showcases the wonderful things that Francesca believes in.
00:37:46You know, the true connections, the precious moments.
00:37:49Friends, family, the works.
00:37:53What about a party?
00:37:55It's perfect timing to mark the hundred years.
00:37:58Party?
00:37:59Yeah.
00:38:00I love a party.
00:38:01But what will a party do to help?
00:38:03If we celebrate Francesca's past, then maybe she'll be inspired to hold on to the future.
00:38:09Okay, look, we'll meet a tasting menu.
00:38:11Yeah, can do.
00:38:12But I leave on Sunday, which only leaves us two days to prep.
00:38:14Well, it's a good thing I thrive under pressure.
00:38:16Well, that makes two of us.
00:38:18Okay, we will kick off the night with the campaign pitch.
00:38:22Uh...
00:38:23I will have it ready, okay?
00:38:24I promise.
00:38:25Trust me.
00:38:26Then we'll celebrate with dinner.
00:38:28We'll need the guest list.
00:38:29Of course.
00:38:30We'll invite all the local press and the mayor.
00:38:32Wait.
00:38:33Is there a mayor?
00:38:34Yes.
00:38:34I have a 2019 Barolo jam.
00:38:36It's his preferito.
00:38:38And that'll pair well with my Nautilizuka.
00:38:40Do not ask me to help you there.
00:38:42I'll be there.
00:38:43Okay, can we maybe anchor the menu in Russo's pasta sauce?
00:38:47Of course, yeah.
00:38:48Prada de Pomodoro for the main.
00:38:50Perfect.
00:38:51Let's show Francesca that the Russo legacy is worth hanging on to.
00:38:55All right, well, let's meet back here first thing.
00:38:57We'll need an early start.
00:38:58Okay.
00:38:58And let's keep this a surprise for Francesca.
00:39:01Leave it to me.
00:39:02Fantastic.
00:39:04Okay.
00:39:06Okay.
00:39:09Okay.
00:39:52Maybe I can help.
00:39:54Be my guest.
00:39:55All right.
00:39:56Pressure's on.
00:39:58From Russo's crop to your chop.
00:40:04What?
00:40:05All right.
00:40:06All right.
00:40:07So, from Russo's vine to your dine.
00:40:13Love it first bite.
00:40:15Okay.
00:40:16Okay.
00:40:16How about you stick to making it taste good and I'll make it sound good.
00:40:20Yeah.
00:40:22I mean, did you write the first one down?
00:40:23I think it's got legs.
00:40:25Are you being funny?
00:40:26No, it stopped meant to sound funny.
00:40:28It sounded very funny.
00:40:30It was good.
00:40:37I'll, uh, meet you in the garden.
00:40:38Yeah.
00:40:42I gotta hand it to you.
00:40:43You know how to hustle.
00:40:45I mean, we might actually pull this off.
00:40:47You mean we are definitely pulling this off?
00:40:51Mm-hmm.
00:40:53Okay.
00:40:54Ice cream back home is great, but this is like next level.
00:40:58How did it get it to be rich and silky?
00:41:00Toss a coin in an acid fountain.
00:41:02The site of our first meeting.
00:41:04It was like weeks ago.
00:41:06Yeah.
00:41:06Mm-hmm.
00:41:08It's good.
00:41:11It's good.
00:41:15It's good.
00:41:16It's good.
00:41:17It's good.
00:41:18Come on.
00:41:36What?
00:41:36I'm so cute.
00:41:38Cute.
00:41:39Is that...?
00:41:40It's Allegra, Bella's girl.
00:41:42She's visiting from Firenze.
00:41:48I can't believe I've barely posted or even checked my feed.
00:41:51And I don't miss it.
00:41:53Whoa.
00:41:54Mm-hmm.
00:41:58Who, me?
00:42:04Whoa.
00:42:06Do they teach these moves in culinary school?
00:42:09Well, you'd be surprised what they put a rugged chef through.
00:42:15Well, you've definitely found your calling.
00:42:18The dancing or the cooking?
00:42:21Both.
00:42:25I've just seen you writing all afternoon.
00:42:28How's it going?
00:42:29Mm-hmm.
00:42:30Warming up.
00:42:32If someone asked, I would deny it.
00:42:35But slowing down has its advantages.
00:42:40Feels good just letting go a little.
00:42:45It's you too.
00:42:46Mm-hmm.
00:42:48You know, sometimes, when we're not looking, the best thing's for us.
00:43:08What a compliment.
00:43:10Bruno's famous, you know?
00:43:17That's it.
00:43:19It's so simple.
00:43:22I gotta go.
00:43:23I'll see you both tomorrow.
00:43:32Gracie is finally napping.
00:43:35Great.
00:43:36This has changed me on a molecular level, by the way.
00:43:40I'm pretty sure that's just the sugar taking the edge off.
00:43:43Mm-hmm.
00:43:43Maybe.
00:43:45I spent all day investigating this local group and looking at our options.
00:43:50The brand pantry might become the empty pantry if we're not careful.
00:43:53Hey.
00:43:54We're not there yet.
00:43:55The first five years are always brutal.
00:43:58You knew that going in.
00:43:59Doesn't make it any easier to swallow.
00:44:02Yeah.
00:44:07Lo?
00:44:08Are you okay?
00:44:09Must be late there.
00:44:11It is late, and yes, I'm okay.
00:44:13Better than okay.
00:44:14I'm calling because I need a favor.
00:44:16Actually, two.
00:44:17And big ones.
00:44:18Good.
00:44:36Ciao.
00:44:45Ciao, Bella.
00:44:47How's it going?
00:44:48I've got Francesca's favorite.
00:44:50And everything else is all set?
00:44:52Si.
00:44:52Guest list confirmed.
00:44:536 p.m. tomorrow.
00:44:55Someone's had a productive evening.
00:44:58I think Francesca's gonna love it.
00:45:00You don't think she has any idea, right?
00:45:02All she knows is that she's coming here for a meeting.
00:45:05Don't worry.
00:45:06She's always dressed for a party even when it's laundry day.
00:45:09All right.
00:45:10Can you stir this off with me somewhere safe?
00:45:11Mm-hmm.
00:45:14Where's Mason?
00:45:16He's not having the best day.
00:45:21Problem?
00:45:21My supplier is out of trout.
00:45:26You up for a road trip?
00:45:28Si.
00:45:29I'll grab the camera.
00:45:33Are we taking the truck?
00:45:34Nope.
00:45:39What?
00:46:05There we go.
00:46:08Well, that could have gone worse.
00:46:09La Vespa in Liberta.
00:46:12La Vespa is freedom.
00:46:16Well, okay, now, I am no fisherwoman,
00:46:19but even I know that we're gonna need more than our bare hands
00:46:22to go fishing for trout.
00:46:24See that guy over there by the boathouse?
00:46:27Cass sat here every afternoon.
00:46:29Cubes.
00:46:31Let's go.
00:46:36My cuz would love it here.
00:46:39It's great you're so close with your family.
00:46:41Well, me and Maddie are.
00:46:43Especially since mom and dad split.
00:46:45As for the rest of us...
00:46:48Well, let's just say we are dysfunctionally functional, I guess.
00:46:52Yeah, we got our fair share of dysfunction, too.
00:46:55Divorce is tough, though.
00:46:56I mean, sorry to hear.
00:46:59I can't wait for you to see the rebrand campaign.
00:47:01I'm super excited about it.
00:47:03That sounds great.
00:47:04I mean, if all goes to plan,
00:47:05your phone will be ringing off the hook when you get home.
00:47:09Right.
00:47:11You sure you haven't started practicing in front of the mirror yet?
00:47:14If I did, I wouldn't tell you.
00:47:17See?
00:47:18I knew it.
00:47:21Marcello!
00:47:22Ciao!
00:47:35Pretty bold move, coming to live out here by yourself.
00:47:39I could never pull that off.
00:47:41I'm sure you, of all people, could pull off anything you set your mind to.
00:47:45Miss, uh, what was it again?
00:47:47Trailblazer and new business award.
00:47:49Well, well, well.
00:47:51Looks like someone does know how to use the internet, after all.
00:47:54Yeah, guilty.
00:47:56Well, I wouldn't miss home, either, if I was surrounded by all of this.
00:48:01Yeah, sometimes I do.
00:48:02I mean, my friends, family, Bronco.
00:48:06The four-wheel of the four-legged kind?
00:48:08He's my dog.
00:48:09Uh-uh.
00:48:10Yeah.
00:48:10My parents are pretty eager to get me home, too, that's for sure.
00:48:14What made you leave?
00:48:17Ah.
00:48:19I used to run this kitchen,
00:48:20back in San Francisco, high-end place.
00:48:23Success meant being the best, no matter what it took.
00:48:28One day, I realized...
00:48:30I hadn't tasted my own food in weeks.
00:48:33You know, I was too busy yelling at line cooks and chasing perfection.
00:48:38I was on the verge of burnout.
00:48:41So I quit, didn't look back.
00:48:44Wow.
00:48:45I wanted to remember what it was like to cook because you care about people.
00:48:50Not because you want to win.
00:48:53Sounds like you did the hardest thing.
00:48:57Walking away from all of that?
00:48:58Being true to yourself, that takes real strength.
00:49:05Thanks.
00:49:08So what brought you to Italy?
00:49:12Well, I was actually on my way to Australia.
00:49:16Yeah, the plan was to, uh, hire a combi and travel the outback.
00:49:21You know, check out witchetty grubs and damper rolls.
00:49:23Back off the beaten path again?
00:49:25Yeah.
00:49:26Mm.
00:49:26And then I found Tuscany.
00:49:29Fell in love.
00:49:32Found what I was looking for.
00:49:35Sounds romantic.
00:49:41Speaking of finding what you were looking for, I've been thinking about your gnocchi.
00:49:45Oh, yeah?
00:49:46Yeah.
00:49:46You know, the something special you were looking for?
00:49:49You should try aji amarillo sauce.
00:49:51It's made from yellow chili.
00:49:53It will add a bit of a kick, but it pairs perfectly with gnocchi.
00:49:57Highly recommended.
00:49:58Peppers?
00:49:59Mm-hmm.
00:50:00I hadn't considered that.
00:50:01Hey.
00:50:01Sometimes the most unexpected combinations get the best results.
00:50:06Thanks for the tip.
00:50:08Might just use that.
00:50:14This is magical.
00:50:22Here, let me take a photo of you.
00:50:23The light is just perfect right now.
00:50:25Nah.
00:50:26It's okay.
00:50:29Let's just keep this one for us.
00:50:32Yeah.
00:50:50Alright.
00:50:51Here we go.
00:50:53I've got foam already.
00:50:55One, two, three.
00:50:57I must have helmet here.
00:50:58Do I?
00:51:01Actually...
00:51:01Yeah.
00:51:02Yeah.
00:51:02You're perfect.
00:51:04You're just saying that so that I'm not self-conscious about my helmet here.
00:51:07Not at all.
00:51:08I just think we happen to make a great team.
00:51:13We do, don't we?
00:51:16Look, this past week has been more than I could have ever expected.
00:51:23And you were a big part of that, whether you're meant to be or not.
00:51:26Okay.
00:51:27Well, uh, I'm just glad I got to watch you pull it all off.
00:51:36Hello?
00:51:37Oh, my gosh.
00:51:39Hi.
00:51:40Hi.
00:51:42Maddie.
00:51:42This is Mason.
00:51:43Mason, this is my cousin Maddie.
00:51:44Nice to meet you.
00:51:45Hi.
00:51:46Oh, my gosh.
00:51:47This is wild.
00:51:49Did you get him okay?
00:51:49How was the fight?
00:51:50Did you look around?
00:52:03Oh, my gosh.
00:52:07I love it.
00:52:08How did you get everybody in the same room?
00:52:10Oh, come on.
00:52:10Free food.
00:52:13Wow.
00:52:14This is perfect, Mads.
00:52:16You're the best.
00:52:17Thank you for coming here.
00:52:18I know that it was a big ask, but with this whole Francesca and Zocul situation, anything
00:52:24could happen.
00:52:25And he just needed you here with me.
00:52:27Hey, what is family for?
00:52:29Okay?
00:52:30And it is already worth it.
00:52:33So, did you manage to find out anything else?
00:52:35Okay, turns out Zocul is known for stripping on companies to absorb their resources.
00:52:41Ultimately, it's to remove them as competitors from the market.
00:52:43So, they're gonna kill the brand?
00:52:45Bingo.
00:52:47So, if this party flops, that's the end of Rousseau's pasta sauce.
00:52:51And you and me will be working overtime to make up for everything that we've put into
00:52:55this.
00:52:55You know, we...
00:52:56What?
00:52:57Con i complimenti de lo chef.
00:52:58Grazie, Paolo.
00:53:02Okay, I just gotta say, Lil, this trip is looking good on you.
00:53:06The dress, the hair, the lingo.
00:53:09There must be something in the food.
00:53:11All the drinks.
00:53:13Mm-hmm.
00:53:16Also, kind of felt like I was interrupting something earlier.
00:53:20You know, with le chef.
00:53:22Girl, that is French again.
00:53:24Okay, le chef, le chef.
00:53:25It doesn't change the fact that he's a bit of a snack.
00:53:28In another life, maybe.
00:53:30But he loves it here so much.
00:53:32So, what's the point of starting something that we can't see through?
00:53:35And he gets through.
00:53:36I can't see that for now.
00:53:37That's the girl.
00:53:51And the girl and the girl in the world.
00:53:53And the girl in the world.
00:53:54And the girl, she's in the book.
00:53:59She's in this book.
00:53:59She's in the book.
00:54:00You're making a nice woman.
00:54:47That's the guy I saw Francesco with.
00:54:49He's got to be from Zolkin.
00:54:56Looking for someone?
00:54:58Aspetta ti richiamo, va bene. Ciao.
00:55:02Ah, americane.
00:55:03Piacere, Vincenzo Morganella.
00:55:06Actually, I've heard about you, Loren, vero?
00:55:09And, uh, Maddy Navarro.
00:55:11Yeah.
00:55:13I'm putting together a plan about what we may do to this place once we take it over.
00:55:17Take over what?
00:55:19The tattoria?
00:55:21Si, of course.
00:55:22You know, Francesca needed some convincing, but in the end, everything has a price.
00:55:28Actually, I wanted to talk to you about your brand company.
00:55:32Brand Pantry.
00:55:33Whatever you call it.
00:55:35Impressive digital footprint, yeah?
00:55:37And since the American market is where we're headed and you understand pasta brands, Zoku would like to pick you
00:55:43on a retainer.
00:55:45Huh?
00:55:47I'm sure we can work out a substantial boost.
00:55:50I've created this beautiful new company.
00:55:52Ah, we don't, uh, overcomplicate things.
00:55:54We're moving to the influencer partnership and market saturation sort of thing.
00:55:59That's good business.
00:56:01We have no intention of keeping the Russo brand intact.
00:56:04In fact, we may even change the names.
00:56:06Okay, I've heard enough.
00:56:08Oh.
00:56:09Benissimo.
00:56:09No, no bellissimo.
00:56:12We only work with companies we believe in.
00:56:16Believing?
00:56:17Mm-hmm.
00:56:18Well, that doesn't pay the bills, Bella.
00:56:21Look, whatever Zoku decides to do with the Russo brand, if it doesn't honor the family legacy, then it's not
00:56:27good business.
00:56:29And that's something we can't be a part of.
00:56:34A pity.
00:56:35I commend your spirit.
00:56:37But the reality is you are painfully naive.
00:56:42Arrivederci.
00:56:47What?
00:56:51Cuma, benissimo.
00:56:54Yeah.
00:56:56Mamma mia, what is this?
00:56:58It's ahi amarillo sauce.
00:57:01Well, as close as I could get it with what I had.
00:57:03It's great, huh?
00:57:05Spectacular.
00:57:05You did it.
00:57:06Your signature gnocchi.
00:57:08Yeah, well, it wasn't my idea.
00:57:10This one's all Lauren.
00:57:11I think she's in the wrong industry.
00:57:13Ah, I should have guessed.
00:57:15What more proof do you need?
00:57:17Huh?
00:57:17Proof of what?
00:57:18A perfect worry that you two are perfect for each other.
00:57:22As a matter of fact, I'd have guessed that you were in love with her.
00:57:26I...
00:57:26You can't fool me, Mason.
00:57:28I saw the way you heard her dancing at the fountain.
00:57:31You know I have a good eye for romanticismo.
00:57:34Just admit it to yourself and go tell her how you feel.
00:57:38Yeah, but I mean...
00:57:39What if she...
00:57:41I mean, we're both...
00:57:44Not everything needs to be spelled out.
00:57:46Does it?
00:57:52Your face is saying it's...
00:57:55Time to insert grand romantic gesture here.
00:57:58Si, right, right!
00:58:00Okay, okay, okay.
00:58:02Topedo.
00:58:05My dear.
00:58:11Mmm.
00:58:13Damn, cuz.
00:58:14That was badass.
00:58:16Then why do I feel sick to my stomach?
00:58:18I just walked away from the only real offer on the table.
00:58:21I should've just played it safe for the company.
00:58:24Just like Francesca is.
00:58:25But instead, I'm out here on a limb with no plan B.
00:58:29What if he's right?
00:58:30What if...
00:58:31What if I am really naive?
00:58:33Oh, come on.
00:58:33Every business goes through this at one point.
00:58:36It's the fork in the road.
00:58:38You either stay true to your ideals or take a more lucrative route.
00:58:42Well, here I am, staying true to my ideals.
00:58:45Where has that gotten me?
00:58:46Okay, Lo, we're gonna figure this out.
00:58:48Together.
00:58:49Like we always do.
00:58:51Will we, though?
00:58:54Cuz I'm feeling like I'm messing up everything that really matters.
00:58:59We're not just talking about business, are we?
00:59:02Lauren, the time we've spent together has been...
00:59:06Lauren, I need to tell you how I feel.
00:59:08And that is, um...
00:59:11Look, I was so, so stupid.
00:59:13I got swept up in this place and I let my feelings call the shots.
00:59:18Me and Mason, that's fantasy land.
00:59:21We're going in two different directions.
00:59:23Wrong place, wrong time.
00:59:26Starting to think you were right.
00:59:29About what?
00:59:31I never should've come here.
00:59:43What is with this defeatist energy?
00:59:45Did that Vesperide shake a few screws loose?
00:59:50Remember what Tia says?
00:59:52You can never go wrong if you follow two things.
00:59:55Your gut and your heart.
00:59:57Yeah.
01:00:00Typical me.
01:00:01Developing a crush in the middle of a crisis.
01:00:04Well, here's a radical idea.
01:00:06Maybe you're allowed for something good to happen when everything's a mess.
01:00:10Love is a luxury I can't afford right now.
01:00:12Oh, please.
01:00:13Love isn't a luxury.
01:00:14It's necessary.
01:00:17That's a good one.
01:00:18So long as you're following your heart, you're doing the right thing.
01:00:22Trust me.
01:00:24You deserve it all though.
01:00:26Not just the side salad, the whole damn meal.
01:00:28Okay, okay.
01:00:29You're making some really good points here, which is why you're so good at your job.
01:00:33How can I say?
01:00:34It is not easy being right all the time.
01:00:36Thanks.
01:00:42Thanks.
01:00:47Thanks.
01:00:48Thanks.
01:00:51Thanks.
01:00:56I'm good.
01:00:57Thanks, Dan.
01:01:36Hey, Bella.
01:01:37Okay, I was thinking that we could sit the press from La Nazione across from Italia One and then Francesca
01:01:43next to the mayor.
01:01:44She would like that, right?
01:01:45Perfecto.
01:01:46Okay, cool.
01:01:47So, how did it go?
01:01:50How did what go?
01:01:52Last night, Mason, he went to see you at the villa.
01:01:56I didn't see me and Maddie.
01:02:01I didn't see you at the villa.
01:02:22Hey.
01:02:24Hey.
01:02:24What do you think about this menu?
01:02:27I'm obsessed with this typeface.
01:02:29Yeah, looks good.
01:02:34Is that?
01:02:37Yep.
01:02:38Well, first attempt.
01:02:40What?
01:02:44Oh.
01:02:46That's amazing.
01:02:48You did it.
01:02:49Well, credit goes to you.
01:02:53Well, yeah.
01:02:56I, uh, got you a little something.
01:02:59Something to remember us by.
01:03:02No matter what happens tonight, I wanted you to remember that your time here, it meant something.
01:03:08Yeah.
01:03:15I love it.
01:03:18You love the frame, too.
01:03:20Yeah, it's...
01:03:26Hey, if you're ever in San Diego, I'd love to show you around.
01:03:32We actually have the largest little Italy in the U.S.
01:03:35Oh, is that so?
01:03:36Mm-hmm.
01:03:38Yeah.
01:03:40Well, shame we don't live in the same city.
01:03:42Yeah, then I could meet Bronco.
01:03:45Yeah.
01:03:45We could talk food.
01:03:47And family.
01:03:49Typeface.
01:03:51Authenticity.
01:03:52Oh.
01:03:53I'd love to.
01:04:00But...
01:04:00I don't know.
01:04:01Maddie probably needs me.
01:04:03Yeah.
01:04:03I'm just gonna...
01:04:04That was really good, yeah.
01:04:05Because, wow, the frame.
01:04:08Yeah.
01:04:08That's good.
01:04:09Yeah.
01:04:17Vabbè.
01:04:21Basta, basta.
01:04:23Vabbè, siti.
01:04:23Vabbè, siti.
01:04:24Vabbè, vabbè.
01:04:25Ma cosa sta succedendo, Bella?
01:04:29Dimi, per favore.
01:04:30Dimmi un tuo, Francesca?
01:04:34Sono shella.
01:04:35Sono shella.
01:04:37Sono shella.
01:04:42Oh, my god.
01:04:45Oh, my god.
01:04:46I'm so happy.
01:04:48Oh, my God.
01:04:51How are you?
01:04:52Come stay?
01:04:53Dammit.
01:04:54I'm so happy.
01:04:58I'm so happy.
01:05:00I'm so happy.
01:05:03I'm so happy.
01:05:05I'm so happy.
01:05:20Legacy isn't something tangible.
01:05:24That's handed down from generation to generation.
01:05:30It's about the relationships that we build along the way.
01:05:37Bringing them together.
01:05:40The Russo name encapsulates the importance of familia and friends all across America.
01:05:56This is their gift to you.
01:06:00From Italy.
01:06:01With love.
01:06:25Let's make a toast.
01:06:28Cento anni.
01:06:30To Lauren, who had this beautiful idea.
01:06:33Si.
01:06:34To Lauren.
01:06:35To Familia.
01:06:38From Italy.
01:06:40With love!
01:06:47Oh, Nona Nona would be so proud.
01:06:51One hundred unforgettable years.
01:06:55To Luca.
01:07:10Francesca.
01:07:10Eh, si, eh?
01:07:12Alas.
01:07:12All good things must come to an end.
01:07:17It appears someone forgot to invite me.
01:07:20But non vi preoccupate, eh?
01:07:21It does not matter.
01:07:23Francesca.
01:07:24Is this a good time?
01:07:27No, Enzo.
01:07:29No, Enzo.
01:07:30Not here.
01:07:31It's not far like a retina.
01:07:33This is the perfect setting.
01:07:35Amongst family and friends.
01:07:37Amante, you must tell them.
01:07:39I said no, Enzo.
01:07:42And when a woman says no, she means no.
01:07:46Now vatene vai!
01:07:50Shall I remind you, Francesca, that we had a deal?
01:07:59I've changed my mind.
01:08:05The Russo legacy belongs to us.
01:08:10Well, that's a little too late.
01:08:13The contract has been negotiated and it's as good as signed.
01:08:17I'd be careful if I were you, Enzo.
01:08:20Rebel promises don't really hold up when challenged.
01:08:25You wouldn't dare.
01:08:28Actually, I believe she would.
01:08:30Excuse me?
01:08:31What do you know?
01:08:33I know that when anything is as good as signed, it means it's not signed.
01:08:37They teach you that on day one.
01:08:38We shook on it.
01:08:40Shook on it?
01:08:41How painfully naive of you.
01:08:44Certamente.
01:08:45La stretta di mano, la stretta di mano in Italy is a binding agreement in court.
01:08:50Oh, please.
01:08:51I lunch with three of the best lawyers in California.
01:08:54Handshakes don't scare us.
01:08:57You heard, Francesca.
01:08:59I think you need to leave.
01:09:02You can be as short as I will.
01:09:04Go away!
01:09:05Don't hurt!
01:09:06Don't hurt!
01:09:08Go away!
01:09:09Don't let you ever see!
01:09:11Never!
01:09:12Oh, my God!
01:09:13I don't believe it!
01:09:16Ciao, Enzo!
01:09:18Ciao!
01:09:21We love you!
01:09:30We love you!
01:09:37I didn't know you were a lawyer.
01:09:39You don't need to be a lawyer to know the law.
01:09:41Besides, it's all about attitude.
01:09:45But did you really mean what you said about the Russo legacy belonging to you?
01:09:51It's a wonderful campaign, Loren.
01:09:53It's full of heart, and it honors the past, and it points to a bright future.
01:10:00But, uh, even with the rebrand, it's, uh, going to be better than I ever imagined.
01:10:10And the Trattoria?
01:10:11Of course it stays.
01:10:14Oh, Dios mio!
01:10:15Dios mio!
01:10:16Dios mio, Francesca, gracias!
01:10:18All of the days work.
01:10:23Oh, my gosh!
01:10:25What is this texture?
01:10:27The Polite Crunch.
01:10:36And how long has this been going on?
01:10:38It's amore.
01:11:01It's been a memorable week.
01:11:04You can say that again.
01:11:07After tonight, I was thinking you and Lorraine might...
01:11:12Nah, she goes home tomorrow.
01:11:16Besides, I mean, she can't run the new campaign from here.
01:11:19It's just... it's not possible.
01:11:23We both know it.
01:11:25Excuse me, but why are you in your pajamas?
01:11:28Because I'm done with meetings and I'm about to go to sleep?
01:11:32But it's your last night.
01:11:35Mads, look, I know where you're going with this.
01:11:38Then why aren't you going with it?
01:11:40We're not geographically aligned right now.
01:11:42So what's the point?
01:11:44Yeah, that's just...
01:11:47I don't know if I'm ready to go back.
01:11:51When you first arrived here, do you know why I hired you?
01:11:55American chef in a Toscana kitchen, que sacrilegio?
01:12:02It was because I saw a kindred spirit.
01:12:07Someone desperate to rekindle their passion.
01:12:12Not just for cooking, but for living.
01:12:15Geography has nothing to do with it.
01:12:18Just tell him how you feel.
01:12:20But I can't expect for him to give up on his dreams when I won't give up on mine.
01:12:24But how do you know what his dreams are actually even made of?
01:12:27Better still, maybe he wants to make new ones.
01:12:30You worked hard to allow yourself to heal.
01:12:36And now it's time to take the next step.
01:12:40Sharing the stuff with the people you love is what life is all about.
01:12:45Life is only worth living when we can share it with the ones we love.
01:13:00Don't confuse what you think you want with what you actually need.
01:13:22I've made a mistake, haven't I?
01:13:23Get moving, girl.
01:13:42Hello?
01:13:44Hey.
01:13:46Just missed her.
01:13:47Check the chateria.
01:13:48Grazie, Mads.
01:13:54Thank you so much.
01:13:54This one...
01:13:54Give me something!
01:13:56I can't wait for her.
01:13:59Mmmmm, she can't do it?
01:14:08It's clear at times.
01:14:13Let her show you, letinteh.
01:14:32I found you.
01:14:33Well, technically speaking, I found you, but I'm glad you're here.
01:14:38I had to get the coin tossing.
01:14:40You know how it is.
01:14:42Well, you have something important to tell you, but of course, I have to finish the coin toss.
01:14:46What a coincidence. I'm already done. Go on.
01:14:51Well, I had this crazy idea.
01:14:56Okay, I'm listening.
01:14:59This last week has got me thinking, and it made me realize that going home doesn't mean I have to
01:15:05walk the same path again.
01:15:07I get to create my own chapter.
01:15:11So you mean you're thinking of going home, like home home?
01:15:15Hey, Kobe!
01:15:19Everything okay?
01:15:21Si, it's better than okay. I just came from a board meeting, and it was a unanimous yes.
01:15:27But they agreed.
01:15:28Agreed to what?
01:15:30To Mason running a Trattoria Russo in San Diego.
01:15:34And Bella is going to be taking over the running of the Trattoria here.
01:15:40I may not have my own bambini, but I was wrong to think I had no family.
01:15:46Because here you all are.
01:15:50But that's enough now. I have to go. I have a date with Dario.
01:15:54Who?
01:15:55The mayor.
01:15:56Oh, okay.
01:15:58So until we meet again, ciao.
01:16:07Is this for real?
01:16:10Yep. It's all thanks to you.
01:16:14What about us?
01:16:18Well, I was hoping the, uh, offer to show me around still stands.
01:16:23Of course.
01:16:25Besides, you'll need an efficient team to build you the perfect marketing plan.
01:16:30I was hoping to find, uh, an award-winning, trailblazing creative who might be able to steer me in the
01:16:36right direction.
01:16:37You know anyone?
01:16:40In exchange for an unlimited supply of macarons?
01:16:44I think I'd be able to find a suitable someone.
01:16:48So, uh, what'd you wish for?
01:16:53He's tall.
01:16:55And handsome.
01:16:59And rugged.
01:17:02I was thinking the authentic type, you know?
01:17:05Is this authentic enough for you?
01:17:10I was thinking the authentic type, you know, is this authentic enough for you?
01:17:35Whowah!
01:17:49You know, love!
Comments