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00:01I'm Adam Richmond global food explorer and someone who loves exploring this
00:06wonderful world for it first I'm making the map my menu that is beautiful and
00:11eating my way through a country that is synonymous with delicious food that's
00:15beloved the world over Italy risotto a la Milanese I'm seeking the iconic dishes
00:22that are named for the legendary Italian cities that invented them from Parma
00:27tortelli di parma pasta in Parma that will leave you overjoyed he's got a
00:33little week to Genoa to Bologna it's a great way to start the day in B-O-L-O-G
00:40-N-A if
00:41you want to uncover a city's true food soul eat the food that wears its name
00:45pisteca a la Fiorentina in Florence I'm exploring the best the freshest oh my
00:54the most delicious bites of each region of Italy I traveled to tiramisu at the
01:00restaurant where it was born this is my incredible edible adventure this is Adam
01:06Richmond eats Italy
01:11welcome to Bologna the city that I'm in right now has roots all the way back to
01:17the ancient world with the Etruscans it's where the first university was here in
01:22Italy I am in the city of Bologna currently in Piazza Netuno right adjacent
01:29to Piazza Maggiore the center of town this is a city celebrated for creating
01:35dishes that are loved the world over like slow cooked ragu Bologna
01:42tortellini al brodo their iconic pasta dish of ring shaped pasta and broth a cake that
01:48is so beloved so connected to this city that not one but two popes have had it
01:53while visiting Bologna and yes I have to have their contribution to every
01:59salumeria the world over the mighty magnificent mortadella it's a great way
02:05to start the day in B-O-L-O-G-N-A
02:15Bologna sits in the heart of Emilia-Romagna arguably Italy's most iconic food region and
02:21this city's culinary superstar ragu alla Bologna slow cooked meat sauce that's become a global symbol of
02:30Italian soul food the first known recipe was born right here and Bologna protects it like a treasure so
02:38I've come to Osteria Bottega the local dishes like lasagna bolognese run in owner Daniele's DNA
02:48ah buongiorno buongiorno ben arrivato sia la bottega grazie per la sua considerazione prego se
02:54vuole accomodarsi è un onore essere qui è l'onore mio per poter grazie grazie grazie in cucina grazie
03:02ben arrivato ancora alla nostra cucina con Josef Valentino Rini siamo qua per essere un onore siamo
03:08qua per spiegarvi quello che è la lasagna il nostro piatto di tradizione il piatto che ci ricorda
03:15di infanzia e diciamo il piatto più richiesto dai turisti ma anche il piatto di tradizione diciamo
03:23grandissimo della nostra terra I love I love I love your warmth your energy it's wonderful so chef
03:30we have the ragu already made and then solamente de manzo manzo e maiale so pork and beef and then
03:38it's tomate yes it's a frito yes of course oh so it sort of infuses everything how long do you
03:49cook
03:49the ragu for how many hours three four hours three four hours
04:03they're beautiful handmade lasagna sheets are made with fresh spinach so that's bologna
04:09always green should we put it together can we assemble many hands make light work to craft the
04:16layers that bring the flavors together so now bechamel down one layer of svolino down oh and then the
04:23ragu right on top they want you to have each different taste they want you to have the taste
04:29of the bechamel the taste of the ragu the taste of 36 month age parmigiano reggiano and there is a
04:36reason that you have to make sure that each thing is separate and not mixed you come here for this
04:42energy for this passion for this experience and if you think that the only reason why you're seeing
04:49five stars next to Osteria Bottega and your guides and TripAdvisor and Yelp and whatever else is because
04:54of the food you are sorely mistaken pasione pasione pasione and tons of talent home cooking elevated with
05:02great culinary skill great culinary talent like the incredibly kind Pep Guardiola look-alike that I
05:08have behind me to ask Emilio de Pep Guardiola 96% we have to have a 10 layer lasagna we
05:22have only two
05:23layers right now we need Otto strata de più so I'm gonna go into the dining room and wait a
05:31la sala and then I
05:33will let you finita la lasagna yes it's cool to have an iconic dish in the city it was created
05:48in
05:48but it's something entirely different when you get layers of warmth and personality and fun layered in
05:54with the flavors of every bite okay a lasagna verde bolognese oh Mark why don't you drop that boom in
06:02for a second let the people hear how crispy this is and right here here we go hear that crispiness
06:09oh yes I mean it's like a crisp it's like a chip it's just the coolest thing ever
06:27all right oh you're still here sorry I was miles away mm-hmm I've said it before and I will
06:38say it
06:39again mostly because I have a very limited Italian vocabulary touching the sky with one finger this magic but
06:51it's crazy you go from crispy to this rich meatiness to suddenly real creamy decadent cheesiness lasagna
06:59verde here in Bologna miss it at your barrel salute
07:09oh
07:12I believe I do this for a living
07:21one thing you have to know about Bologna is that it has always had a beautiful relationship with its faith
07:27in fact every ten years they
07:29would hold a festival and still do to celebrate both the church and the clergy and they would
07:35bake a special cake in the church's honor it's called torta de riso essentially a rice dessert with
07:43deceptively simple ingredients but the flavor is explosive and if you ask any local the best place in Bologna to
07:52get this uniquely Bologna dessert it's the bakery of paulo at the a fee
08:03just go oh
08:08I want to eat everything in this shop everything is amazing be honest mm-hmm
08:20the best is the rice cake
08:25it's a lesser-known taste of Bologna but every bit as traditional as the more popular ones and hey
08:31what's savory without a little sweet Francesco's torta de riso is so eminent
08:37he's even fed the most famous man on earth twice
08:41we have a give our the rice cake to pop to the pop to pop wait
08:48to pop wow okay but basically the Pope came here they wanted to give him an authentic taste of Bologna
08:58this store is legendary to say la quinta generazione qui the great great great great grandfather
09:06I'm sorry I'm sorry I'm the fifth generation
09:10so he's the fifth generation that's your great great great great grandpa really perfect
09:16Francesco takes me back to the kitchen where chef Harvey is cooking this simple base of rice and milk
09:23how long do you cook down for uh been cooking it for about 30 minutes
09:27while the rice mixture cools Harvey grinds together sugar candied orange peel and blanched almonds
09:34ingredients that back in the 15th century were reserved for only the most auspicious occasions
09:40PHAX crafting town
09:42whenever the s ganzen years
09:43OHma
09:43Uh huhæ—¥
09:44è la festa della parrocchia della chiesa della zona di Bologna del quartiere i
09:50Pearl deben gorgia they he länsircept
09:51a regala preparava e regalava questa torta la torta di riso oh
09:56so it's it's like a very high value very special can add try like a little bit
10:02there you go that's plenty look at that oh wow
10:13that's one of the best things i've ever tasted egg is then added to the cooled rice and milk
10:19essentially we're making it's like a rice custard then we add amaretto and almond liqueur okay
10:26salute salute then we add the ground almond sugar candied orange and i can't imagine anybody waiting
10:3510 years to taste this oh it's gonna be so good fortunately this being tv and all i don't even
10:43have to wait the 30 minutes it takes to bake smells common natale it smells like the holidays it smells
10:51like christmas just eggs and orange and sugary goodness all right
11:07the orange is like perfume arantias is more like the fragrance and it does it goes from custard
11:14to crunch and the whole while there's just this there's no chewy bits of orange it's crunchy bits
11:24of almond that's unbelievable absolutely whoa that's incredible if you want the sweets this is where
11:35you come and i promise you i promise you it's gonna blow you away it did me
11:44i'm gonna take this one bye bye
11:54i'm in the heart of bologna in the middle of italy its famous porticos were the 12th century's ingenious
12:01solution to a population boom spurred on by its iconic university with limited space within the city
12:08walls the answer was to build up and out and now these columns and passageways are as iconic to bologna
12:15as its landmark dishes after being surrounded by the art and artistry of the past the muse is upon
12:22me if you're in milano you have a bellini but if you're in bologna you have tortellini an iconic
12:28stuffed pasta in the shape of a ring and its origins are a puzzling thing i don't think it's true
12:34but if
12:35you believe the fable it's apparently shaped like venus's navel lots of ways to serve it that will make your
12:41heart flutter smothered in ragu or simply in butter now they're probably delicious but those in the know
12:49know the best way to serve it is in a broth they call brodo a flavorful dish not starchy or
12:57stodgy
12:57and for one of the best restaurante biaggi one take baby but now for some real bolonese artistry
13:06restaurant owner fabio biaggi and his posture guru renata are making me their signature tortellini
13:13in brodo is the traditional real way to have tortellini in bologna tortellini in brodo yes
13:20okay really yes it has to be in broth and now i would like to to show you tortellini oh
13:28please
13:29you want of course i want that's why i'm here lead on sir yeah let's go ring pasta let's go
13:37this isn't just a dish invented in bologna it's a steaming delicate bowl of history a centuries-old
13:44love letter to a city's craft its ingredients and its soul i asked is it true that the form the
13:58shape
13:58comes in the belly button of venus and they're both like yeah yeah of course it does i just don't
14:03know how you make them so tiny will you teach me nunas have passed down this recipe for centuries
14:09and the filling celebrates the best ingredients of the area pork loin prosciutto mortadella di bologna
14:17parmigiano reggiano eggs and nutmeg look at i mean it's the precision it's remarkable
14:23how do you say me it's a dito meditos is molto grande really so she went over the top yes
14:33like
14:34that she pinches and then she brings it down onto there oh you saw that face it broke my heart
14:43i've had the nastiest things ever said to me they didn't hurt as much as
14:48let me try again and take this here and this and then it's a knot it's behind yeah
15:16i'm gonna save this one this one and to america
15:23all right i'm gonna let this beautiful lady make the last 20 tortellini for my portion
15:27the broth is being made in the kitchen and i'm going to sit down and have authentic tortellini
15:33brodo right here in bologna now to create this beautiful bowl of tortellini just look at that
15:42brodo the broth onion carrot celery chicken traditionally capon and beef all simmered
15:49down into pure golden savory comfort you've got a bowl that warms the soul oh wow this is your
15:57tortellini oh grazie grazie grazie oh my god oh there is nothing like well-made broth to remind you of
16:11home it's like medicine one of the things i'm so struck by as i make them out my menu and
16:17eat my way
16:17through this beautiful boot that is the nation of italy is that with a few ingredients how massive flavors
16:26are made oh i'm so excited
16:42i mean it feels like a hug it's just it's so savory so light but you have like sweetness from
16:50carrot and onion you have a much more savory note from the celery and from the meat
17:03i think that's kind of what i'm finding here there's still the joy and the wonder talent time honored
17:12techniques behind good old-fashioned home cooking and yes there are many many ways to serve tortellini
17:19but to me tortellini and brodo undoubtedly the lord of the rings
17:31italians from bologna are fiercely proud of their food and hey fair enough when it's this good you've
17:37earned the right to brag a little one thing to hang their pride on is mortadella di bologna a cured
17:44pork
17:44cold cut like no other a legendary deli staple using the finest meats of the region it's not just
17:51from this city so much as a part of it i'm in the heart of the old town at salumeria
17:56simoni to meet
17:58davide to try a bite of pure salumeria succulents welcome please thank you let's eat some cured meat
18:10the shirt this is there you go here this is this is so nice i would say
18:17everybody loves mortadella in italy good mortadella the high quality mortadella i'm talking about
18:22it's the pink part is shoulder so the best thin cut and stomach trippino we call it tripe yeah right
18:32so a little of tripe it makes the amalgama it makes it smooth without adding any chemical
18:39really so you start with a freeze the meat and while you grind it getting to this uh uh strawberry
18:50ice
18:50cream i call it this uh pink pasta uh and then you add the the little pua the the white
18:58dots it's
19:00guanciale so the best fat of the animal the cheek the guanciale you know guanciale is essentially italian
19:08bacon to the max is there any kind of casing that holds it together or is it a mold this
19:14is a natural
19:15skin this is cow but cow intestine cow intestine and it opens this big of course and then you hang
19:23it
19:24and then it goes inside the oven okay uh it's a room it cooks tied up yeah oh so the
19:33steam comes off
19:34and cooks it and uh in 20 hours 24 it gets ready so let me ask you there's no aging
19:44or hanging like
19:44there is with prosciutto cooking cooling my my old maestro uh the old man where i learned yes he used
19:52to say it's perfect after one week because the humidity because we use a natural skin so the humid
19:59goes out naturally what is the traditional way of serving it classic way to do it you put it on
20:05the
20:05bread and you make a little sandwich bread bread we had just baked we bake the bread we have a
20:10laboratorio
20:11wow the sandwich with mortadella
20:18you're dealing with very well cooked high quality cuts of pork when you use it on a piece especially
20:26a very well made bread like this it kind of becomes the meat and the condiment together there's like a
20:33creaminess to it i don't think people can imagine putting a meat on a piece of bread without adding
20:38mustard or mayo or something like this but that it really and truly becomes very very much like
20:44condiment and main course at the same time yeah this is very italian we just have like pane prosciutto
20:53pane mortadella mozzarella tomato basil perfect caprese right and we have really good taste not far from
21:01basilica we have our gorgeous stained glass window and yes it's okay to eat with your hands what's the
21:09verb again and it's agruño agruño agruño agruño better believe it
21:17love the world
21:33i didn't hold it i should stay there yeah yeah
21:46I have to be stepping on a fish.
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