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00:01I'm Adam Richmond, global food explorer and someone who loves exploring this wonderful world fork first.
00:08I'm making the map my menu.
00:10That is beautiful.
00:11And eating my way through a country that is synonymous with delicious food that's beloved the world over, Italy.
00:17Risotto alla Milanese.
00:20I'm seeking the iconic dishes that are named for the legendary Italian cities that invented them.
00:26From Parma, Tortelli di Parma.
00:28Pasta in Parma that will leave you overjoyed.
00:32He's got a little weak.
00:34To Genoa, to Bologna.
00:36It's a great way to start the day in B-O-L-O-G-N-A.
00:41If you want to uncover a city's true food soul, eat the food that wears its name.
00:46Pistecca alla Fiorentina in Florence.
00:49I'm exploring the best, the freshest,
00:53Oh my God.
00:55The most delicious bites of each region of Italy I traveled to.
00:59Tiramisu at the restaurant where it was born.
01:02This is my incredible edible adventure.
01:04This is Adam Richmond Eats Italy.
01:10Bienvenuti a Genova.
01:12Welcome to Genoa.
01:14At the very top of the beautiful boot that is Italy, right on the sea in the region of Liguria,
01:19sits one of the oldest continuously inhabited cities on planet Earth.
01:24I am talking about Genoa.
01:27And in fact, Genoa has given us more than just delicious food.
01:31It's even given us blue jeans.
01:33It was actually a fabric that was made for the many sailors that worked at its port.
01:37But that's not all you have to give thanks for.
01:39I've come to Genoa to make the map my menu and try true Genovese classics.
01:44It's Genoa's unique geography that makes food from this region sane.
01:49Fitting since we're right on the coastline, we're having a delicious fisherman's stew.
01:54And then I try Genoa's most famous dish, pesto Genovese.
01:58Yes, focaccia is the crispy, pillowy bread of dreams, but you've never had it like the Genovese.
02:05Then I eat something both sweet and steep in history, and I get to taste eight generations of confection know
02:14-how.
02:14So it is time to taste the legends of Liguria and enjoy some generosity in Genoa.
02:22This is Adam Richman Eats Italy!
02:31The first stop, pasta.
02:34And in Genoa, there's one sauce you're looking for.
02:38A sauce that bears the name of the city itself and truly embodies the region's flavors.
02:44Pesto Genovese, that beautiful union of basil and cheese and pine nuts and oil that the world now adores,
02:51but truly owes its very existence to the city in which I now stand.
02:56But if I'm going to learn about pesto in a city that's known for it, who do I go to?
03:01Well, of course, the Baron of Basilico, the king of pesto himself, Roberto Panizzo.
03:07It's time to meet the king.
03:09Ciao. Hi.
03:11Ciao. Piacere.
03:12Piacere. Piacere mia.
03:13The king has arrived.
03:15All hail. All hail.
03:17You are the king.
03:19Oh, no, no, hardly.
03:20I am an apprentice to the master.
03:22Can we just acknowledge the amazing apron that this man is wearing?
03:26Can we go inside and see how the magic is made?
03:28Come with me.
03:29Prego.
03:29Literally going to Emerald City.
03:31Let's go.
03:32And to serve the perfect pesto, you're going to need the perfect pasta.
03:38And that pasta is called trofie, invented right here in Liguria.
03:44Now, can you hold one of them up?
03:47May I?
03:48So you can see there, these little twists, all of these ridges and all of these little
03:52nooks and crannies and crevices.
03:54It's meant to catch the pesto, to catch that flavor.
03:58Pesto in Italian means two pound, which is how this traditionally made sauce dating
04:04all the way back to Roman times got its name.
04:07All right, this is remarkable.
04:11This is, it looks like, I don't know, some Etruscan vase that we've excavated.
04:16What are we looking at here, Robert?
04:18It's a 300 years old mortar, come from a Benedictine monastery in Liguria, and is a gift of a friend.
04:29And to pair with the biggest mortar I've ever seen, a pesto the size of a child.
04:34Wow.
04:35This is crazy.
04:37This is, uh, come on a bambini.
04:40Yes.
04:40Oh, boy, who's my little pesto?
04:42You're my pesto.
04:43It's just like you.
04:44He's got your eyes.
04:46It's possible.
04:47Yeah, it resembles it by now.
04:49I love it.
04:50Well, let's go one at a time.
04:51So we're crushing the garlic first?
04:53Okay.
05:03Next, creamy pine nuts.
05:05Oh, my gosh, look at that.
05:11Is that part of the secret to doing it right?
05:14Is, like, you build the flavor, go first the garlic, then the nuts?
05:16We press the hardest flavor in the ingredients in the first time, and the less hardest after.
05:27All right, that's really good.
05:28Prominent flavors first, and then the more delicate flavors last.
05:31Basilico?
05:32Basilico.
05:33Groomed right by the port and kissed by the sea breeze, this basil is highly revered for its heady perfume
05:41and amazing flavor.
05:43I want to watch the pestle go to work on this stuff.
05:46Salt, not too much.
05:49Now we crush the basil in the mortar.
05:54Oh, I just got the smell.
05:57Holy schmoly.
05:58We haven't added one iota of oil.
06:02That's just the oil in the pine nuts and the natural moisture from the basil itself.
06:09Parmigiano-reggiano gives it an umami nuttiness, and pecorino, the sheep's cheese, gives it a sort of sharper, funky bite.
06:20Now the oil?
06:21Okay.
06:26That's gonna emulsify the whole thing.
06:31I'll be in it.
06:34Grazie.
06:34Ciao.
06:35Oh, you're throwing me out of here?
06:37Are you kidding?
06:38I want to dive in.
06:40Grazie per tu, grazie.
06:41The final bit of magic comes in the combining of pasta and sauce, a process called mantecare, literally means to
06:50make cream.
06:51It's just the alchemy of tossing the sauce and the pasta and a little of the cooking water to give
06:57it an emulsified creamy finish.
07:04There's a richness, there's a velvety nature to the pesto on your tongue, and because you can see, because it
07:11wasn't made in a blender.
07:12It was made with a mortar and pestle.
07:14That you do get whole chunks of the leaves, and you do get some bites that have a little more
07:19nut than cheese and cheese, and it's just remarkable.
07:27You may have had great pesto, but I'm sure you haven't had it handmade by an expert on a 300
07:33-year-old marble mortar from a monastery here in Liguria.
07:37This is your chance to sort of travel back in time one plate at a time.
07:42So why not go and eat Italy like an Italian, eat Genova like a Genovese, and have some pesto that
07:52will leave you very impressed of it.
07:59My Genovese gastro journey has been somewhat spiritual.
08:03Seeing humble ingredients worshiped for their simplicity, their elegance, and to see them elevated to another level.
08:10I'm trying another local food icon because there is no way I'm coming all the way to Genoa and not
08:17trying their unique spin on focaccia.
08:20Invented right here in this city to keep sailors hunger at bay, it's become part of Genoa's food identity.
08:27These days, it's a traditional street food snack, and if you're eating it for breakfast, apparently you're supposed to dip
08:34it in your coffee.
08:35I've come to the oldest bakery or panificio in town, run by Graziano and his team, who treat their dough
08:42with the reverence it deserves.
08:44This is when we prepared everything.
08:47And what do we have in here, flour, yeast?
08:48We have always salt, flour, we use only extra virgin olive oil, pork grease, and this is a malt.
08:57Pork grease, so it's like lard?
08:59Lard, that's right.
09:00Yeah.
09:01Wow.
09:01Because that gives, like, it's gonna be crunchy.
09:05The way these guys get the unbelievable flavor they're known for and that crispiness?
09:11Pork fat.
09:12Oh.
09:14No, no.
09:16Yo, adesso.
09:18No?
09:18Okay.
09:19Sorry, sir.
09:20I thought I'd be anointed like at the Olympics.
09:23Is there a little water in there too?
09:24Yes.
09:25It's water, olive oil, and salt.
09:27Wow, this is biblical.
09:29I like this.
09:31That's how you do the little?
09:32Yes, this is how you make the diktate.
09:34But that's not their only secret.
09:36This hand-dimpling allows the oil and salt to fall into the pockets to create extra flavor
09:44and a golden, crunchy top.
09:46I'm gonna step out of the focaccia factory, let the focaccia family get right back to it,
09:51and I'm ready to break some bread.
09:54I have senza chipola, con chipola, without onion, onion.
10:00Pure Genovese tradition, they don't get any cappuccino.
10:02Onions and coffee, what could go wrong?
10:09So, I'm in Genova.
10:11I want to do as the Genovese do.
10:14And here's the traditional.
10:16Now, remember this pork fat, this olive oil, you can see it.
10:20But that's how you get this little crisp at the end.
10:23Let's get in here.
10:34You know what?
10:36They have bad.
10:38So, because the espresso is so darkly roasted, there's almost like a chicory or like a charcoal kind of flavor
10:45to it.
10:46It's just weird because this is so savory and that's this dark note.
10:52But they do kind of work.
10:53It's surprising.
10:54This is where we go from intrepid explorer to terrified American.
11:00I'm kidding.
11:01All right.
11:04Even the dog is scared.
11:09Okay.
11:10Look at this.
11:11Onions.
11:12Onions.
11:12Frizzled onions.
11:14Delicious.
11:14Savory.
11:16Just beautiful pearls of the earth.
11:19And then dark ass coffee on it, right?
11:22Oh my God.
11:23Should not work.
11:24Should.
11:28And the first bite, it doesn't.
11:34That is not bad.
11:37I was more than prepared to hate this.
11:42Why does it work?
11:46This is the part that scares me.
11:49All right.
11:50So, the focaccia is good, but it's my coffee now going to taste like French onion dirt.
11:56Ciao.
11:59Mmm.
12:04Okay.
12:05See that?
12:05Okay.
12:06Okay.
12:06It's all well and good until you drink a piece of onion.
12:15I'm touring the beautiful boot of Italy, making the map my menu and enjoying the heart and soul of every
12:22city on a plate.
12:24Right now, I'm in Genoa, capital city of the Liguria region on the northwest coast of Italy.
12:30From the 11th to the 18th century, the port here was a maritime powerhouse, dominating trade in the Mediterranean and
12:39throughout the world.
12:40Whilst the city amassed wealth, many fishermen had to keep it simple.
12:45So, they began to form the plentiful fish and seafood dishes that have stood the test of time in this
12:51beautiful city.
12:52Like incredible, beautiful variations on seafood stew.
12:57So, I've gone down an alley to an incredible restaurant that keeps Genovese cooking traditions alive.
13:04Ciao, Mauricio.
13:06Hi.
13:06We have to do the kiss, right?
13:09Absolutely.
13:09That's how, that's how we do it in Italy.
13:14Talk about La Superba.
13:15Andiamo.
13:16Come on.
13:17Come on.
13:18Come on.
13:18Come on.
13:19Hey, Adam.
13:20This is my daughter.
13:22She's the next generation of the Copala.
13:25She's taken over from me, okay?
13:26How long has this place been open?
13:28Well, since 16th century, but running this place from 1999.
13:34Okay, what are we making here, Chef?
13:35Is it called?
13:36It's called zimino.
13:36Basically, the base of this dish is the cuttlefish.
13:41Oh, uh, seppie.
13:42Seppie.
13:42Bravissimo.
13:43This season, we do it with the chickpeas and chard.
13:47Combining the bounty of the ocean, in this case, cuttlefish and a type of squid, with the very best seasonal
13:53produce from the land, is typically Liguria.
13:56Maurizio starts this hearty stew with an aromatic base of onion, carrots, and celery.
14:01Miropois to some are sofrito in Italian, followed up by strips of succulent cuttlefish.
14:08We go gentle with this.
14:11All together, we make it sweat a little bit.
14:14Then we add tomatoes.
14:16I expected so much more tomato sauce in Italy, but I've seen more fresh tomatoes added than anything else.
14:22We can actually put the wine in now.
14:25Okay, fantastic.
14:27Now we're gonna basically add the squid or the tortany.
14:33You can see the texture is also different and also the color.
14:37Feel it.
14:37Come on.
14:38Don't be scared.
14:38All right.
14:39No, we were cooking with it, so I didn't...
14:41Okay, and these are a lot more firm.
14:43Yeah.
14:44A lot more firm.
14:45Oh, fair enough.
14:45You know, you don't just reach over and fill another man's tentacles.
14:49There are rules to this thing.
14:51Maurizio's daughter, Gaia, who has a super cool motorcycle, constantly stirs the dish, making sure everything cooks evenly.
14:58Going pretty good there, chef.
15:00And it's interesting you see the liquid keep coming out of the actual cuttlefish.
15:06We don't use any sort of...
15:10Stock, no, absolutely not.
15:11To bring up the earthiness in this beautiful Jimino stew, Maurizio adds locally grown seasonal shard and then cooked chickpeas.
15:20How long do you have to cook it down for, chef?
15:21About 45 minutes to an hour.
15:24I'm gonna let these lovely people cook.
15:25I'm gonna go to the dining room, awaiting one of the most delicious fish stews I'm ever going to try.
15:30Grazie mille.
15:32Grazie mille.
15:32Grazie mille.
15:33Grazie mille.
15:34Grazie mille.
15:34Grazie mille.
15:35Grazie mille.
15:35Grazie mille.
15:38Grazie mille.
15:39Grazie mille.
15:40Grazie mille.
15:43Grazie mille.
15:45Grazie mille.
15:47Grazie mille.
15:49Grazie mille.
15:50Grazie mille.
15:53Grazie mille.
15:53Grazie mille.
15:55Grazie mille.
15:56Grazie mille.
15:57Grazie mille.
15:58Grazie mille.
15:59Grazie mille.
16:00Grazie mille.
16:00Grazie mille.
16:01Grazie mille.
16:01Grazie mille.
16:02Grazie mille.
16:02Grazie mille.
16:03Grazie mille.
16:03Grazie mille.
16:03Grazie mille.
16:04Grazie mille.
16:13it is so tender the broth itself though it does taste like there should be 90 ingredients in this
16:20it is truly a taste of the aquaculture and agriculture of liguria and genoa in particular
16:27and get the spiciness and the richness the tartness the bitterness of vegetables get the
16:31depth of flavor of really fresh seafood look at that oh that is good for what else you that's the
16:50elixir it feels like hearth and home and it tastes of genoa amidst genoa's caroo
17:01g the medieval maze of cobbled streets lies a true jewel in italy's food crown it's the oldest sweet
17:09shop in the entire country and its specialty candied fruit they say necessity is the mother
17:16of invention and when raw cane sugar was introduced in the 11th century a new way of preserving fruit
17:22who's born ciao ciao ciao adam francesco thank you for having me this is uh magnificent even if i
17:31don't eat anything can i just stand in here and look at your shop
17:37look i didn't come here just to ogle amazing architecture may we take some deliciousness yes
17:43let's go i mean they look like little pieces of artwork so what are we looking at here this is
17:50candid fruit so this was the first product that your family made um i just was wondering if i might
17:56try
17:56the medlar and the chestnut a medlar fruit or nespola should conjure the taste of something between an
18:04apricot and a peach but sweeter and softer the appearance belies the amount of skill that's gone
18:12into making it okay i want to save that nespola for the end i enjoy chestnuts and to see it
18:19reinterpreted
18:19in this fashion look at that whoa i expected like that sort of like fibrous center oh bro that's one
18:37of
18:37the best damn things i've had in my whole life i just enjoy the last bite i talk a lot
18:41on this show
18:43can you play some lovely baroque music while i finish this bite
18:55thanks for waiting so there's the medlar here inside you have the seed if you broke a little
19:02the seed you have a very good juice
19:17i got the seed it almost tastes like an apricot wine it's like or apricot liqueur 300 years of candy
19:27know-how has created a chocolate coated candied mandarin orange number one seller
19:35mandarin with chocolate oh my god oh my god oh my god i want to tell you something that makes
19:49all my
19:49british friends very mad at me i normally hate the combo of chocolate and orange and there's a in england
19:58they have a chocolate orange yes and you whack it and splits open and disappoints nearly every american
20:05who eats it you're the one you're the one who converted me to chocolate and orange yes so uk home
20:11office fly this gentleman over make him the bridge between my fellow americans and i who can't possibly
20:17do it one of the other things that i've heard about is so beautifully you package everything
20:23i have to take some of these with me you pack a few of them up yes of course let's
20:27do it it's not just
20:29the sweets that are incredible and handmade even the box they arrive in has been crafted by hand
20:35and expertly wrapped i i after all this work and all this is spectacular sir
20:43this is what i came to italy for traditions that stand the test of time tastes of lime and these
20:50guys
20:51wrote the book and this stop it you better stop young man that is phenomenal sir look at this he
21:05made
21:05me a handle yes no no this needs to be carted around like a fabergé egg i don't know if
21:11i'm ever going
21:11to open this i thank you i'm going to steal the chestnuts when the cameras are off you're a pure
21:17gentleman thank you thank you to you it was a pleasure the roman engel family proves that talent
21:24tradition and a little sugar never go out of style i'm gonna turn it around probably just do it like
21:31this here we go ready did a bird just on me what did this is it in my hair
21:45there's a pigeon right there
21:51they get in the food well let's see how that goes with coffee
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