- 2 hours ago
Just Add Love (2022) [Full Movie] [Official Release]Full EP - Full
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00:00:00The following program is rated PG and may contain mature subject matter. Viewer discretion is advised.
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00:01:28My breakthrough healthy brownie recipe.
00:01:34My new cookbook comes out in 16 weeks.
00:01:40Done.
00:01:44. . .
00:01:59Hi. You hungry? We've eaten.
00:02:02April, good morning.
00:02:03Morning.
00:02:05Oh, is this from the focus group?
00:02:06Yes. It didn't wow anyone.
00:02:10Oh.
00:02:12Well, you know, it, it actually, it looks like they didn't make it, um, properly. So, what did they say?
00:02:20Dense. Bland. Tastes like sawdust. Healthy never tasted so bad.
00:02:26That's enough. Unfortunately, half of the recipes came back with negative feedback.
00:02:31What about the other half?
00:02:32Well, all of the recipes need to work.
00:02:35Great. Well, I can revise them. I'll, um, I'll simplify them.
00:02:40It's not that. It's the recipes.
00:02:42Look, your brownie recipe on social media made you an instant success. End up becoming chef, but . . .
00:02:48Unproven.
00:02:49Maybe things happen too quickly. The last thing we, our publishing house, and you want to do is release a
00:02:54debut cookbook that's not even ready.
00:02:57It'll be better to wait. We're fine, you know?
00:02:59Well, these are healthy recipes. Well, it doesn't matter if no one wants to eat them.
00:03:05We'll postpone for now.
00:03:08Wait, you, you're canceling the book?
00:03:11No, postpone. Until you have time to rethink things.
00:03:14What, what happens if you don't like what I make next?
00:03:17Well, then the healthy brownie recipe is your one hit wonder. There's no shame in that.
00:03:22Um, no, I, um, no, I'll, um, I'll start over. I'll throw these out completely.
00:03:31If you're not happy, then I'm not happy, and I, I know I could make way better recipes than these.
00:03:35The book is supposed to go to press in eight weeks, and we need something in four.
00:03:39And even then, we don't know if we'd be ready in time.
00:03:41And it'd have to impress the first focus group. We did three groups on this one, all of them a
00:03:46waste.
00:03:47April, I love your drive, and your willingness to rework the recipes. But rushing it, it's not the way.
00:03:54But I mean, the book has already been announced. You know, people following me online are expecting it.
00:03:57Publishing schedules, they, they change all the time.
00:04:02No, I'll, I will have something for the deadline. Something wonderful. Like what?
00:04:08We have a lot to do to plan for each cookbook. We have marketing, store placement, design, style.
00:04:15Um, Italian. Um, you know, but not your Americanized version of spaghetti and pizza.
00:04:21Real Italian home cooking that the American chefs can make at home.
00:04:26Okay, what about the health factor? You know, the substitution, locale thing? That's, that's very important for your potential brand.
00:04:31Absolutely. There's lots that I can incorporate, health-wise.
00:04:35Real Italian. How do you intend to do that?
00:04:38Well, I have family in Italy, actually.
00:04:43All right, then. Four weeks.
00:04:45Okay. After that, we have to fill the gap in the publishing schedule.
00:04:48Absolutely. No, I, I'll be ready. Thank you.
00:04:54We need to start looking for backups to take her spot.
00:05:07So they didn't like your recipe. Don't take it so personally.
00:05:10It's my career, Mom. It's important.
00:05:14Is this a real brownie or one of those fake ones?
00:05:17Healthy, not fake. And you liked it before.
00:05:20That was before I knew it had beans and strange grains I've never heard of before.
00:05:25It's all in your head.
00:05:26April's right. Shush.
00:05:28Can't complain when you don't cook.
00:05:30You want to eat, you cook.
00:05:31I'll cook. Just, please, stop bickering.
00:05:34Can you make that casserole I like?
00:05:36Souffle, and yes, I can.
00:05:38Excellent.
00:05:41So, what are you going to do about your book, sweetie?
00:05:43Start over? I have to.
00:05:46But I don't have much time.
00:05:49I was, um, I was thinking I might actually go visit Uncle Derek in Italy.
00:05:53Derek? Why?
00:05:54He was always everyone's favorite uncle.
00:05:56Well, that's because he never married. He never had kids of his own.
00:05:59No, it's because I'm thinking I might try an Italian angle.
00:06:03It might be the only way to say my publishing deal at this point.
00:06:06And Italian's known for the fine cuisine, so it's perfect.
00:06:08That's France.
00:06:10No, Italy is too, Dad.
00:06:11But the word cuisine comes from France. I read it in a book.
00:06:15Shush.
00:06:15Don't shush me.
00:06:17It was honestly the first thing that came to my mind.
00:06:20I was desperate.
00:06:23Well, okay then. I'll call Derek.
00:06:26Thanks, Mom.
00:07:03Uncle Derek.
00:07:04Hi.
00:07:05Hi.
00:07:05Oh, it's so good to see you.
00:07:07Wow, you too.
00:07:08What's the sign?
00:07:10Oh, no, I thought maybe I wouldn't recognize you, you know, but you look exactly the same.
00:07:13It hasn't been that long.
00:07:15Yes, come this way. Let me take this.
00:07:38This place is amazing.
00:07:40Oh, yeah, it's an investment property, but it didn't flip the way I thought it would, so I'm staying in
00:07:45it until I sell it.
00:07:46Nice.
00:07:51Wow, this is beautiful.
00:07:55Thanks, yeah. I keep it ready to show.
00:07:58Yeah, Mom mentioned that you did something in real estate, but I had no idea that you flipped houses.
00:08:03Well, I dabbled in some commercial properties, but, uh, yeah, vacation homes are more my focus now.
00:08:10Why Italy?
00:08:11Oh, I did one of those study abroad things in college years ago, and it stuck with me how much
00:08:16I loved this place.
00:08:17So, when I needed a little change, it was, uh, the perfect solution.
00:08:23Anyway, your room's just over here.
00:08:26I thought you might like to, uh, overlook the pool and the yard.
00:08:31Oh, wow.
00:08:33Yeah, just down the road, there's the beach, if that's your thing.
00:08:37Oh, my gosh, this is perfect.
00:08:40Thank you again so much for having me. I really do appreciate it.
00:08:43No, please. And, you know, your mother really didn't explain much your reason for the trip.
00:08:47Oh, what did she say?
00:08:49Uh, something about a cookbook?
00:08:52Yep.
00:08:53Well, I just, you know, I figure Italy would be a great inspiration for my recipes, so...
00:08:57Oh, yeah, no, I'm sure it will be.
00:09:01I think I'm a little out of the loop.
00:09:02I didn't know that you were a hot-shot chef back home.
00:09:05Oh, no, no, no, I'm definitely not.
00:09:07I'm more like a trending-up-and-comer, but I'm just, I'm still figuring it all out, really.
00:09:13Well, uh, rest up, and if you're up a little bit later, we can go grab a bite to eat.
00:09:18That sounds great.
00:09:46That sounds great.
00:09:57Oh, the nap didn't work.
00:10:00Oh, I guess not. I honestly didn't mean to fall asleep. You're supposed to stay awake as long as possible
00:10:06to beat jet lag, right?
00:10:07I literally have no idea.
00:10:09I have yet to figure out for myself how to avoid that when I travel.
00:10:13Oh, do you get to travel to lots of other places?
00:10:15No, mostly just between here and home.
00:10:18You've been gone a long time. Do you ever think that you might move back to the US?
00:10:24Yeah, I'm sure I will at some point. I mean, but right now, this is my work and my life.
00:10:30It's good for me.
00:10:33So, um, how's your Italian? Do you think you could translate this for me? I'm having a little trouble here.
00:10:41Wait a minute. I thought all chefs knew Italian.
00:10:44Oh, only al dente. And I don't think that's gonna help me in this situation.
00:10:47Okay, come on.
00:10:48Okay.
00:10:49So, um, your polo, that's, that's chicken.
00:10:52Mm-hmm.
00:10:53You got your pesce, that's your fish. Pasta, that's...
00:10:58Got it. Thanks.
00:11:00Uh, and I would go with this one here, first-timer recommendation.
00:11:03Okay, that's what I'll get.
00:11:06So, what are your plans while you're here?
00:11:08I mean, I can take you around and do the tour of all the must-sees.
00:11:12Oh, no, I'm sure you're busy. I'm just gonna explore, you know, try the local cuisine.
00:11:17Actually, I was hoping I could cook up some stuff in your kitchen, if you don't mind.
00:11:20Oh, no, not at all.
00:11:21Well, you know, have you, have you looked into these culinary tours they have?
00:11:24They've got a bunch of them here regionally. In fact, throughout the whole country.
00:11:28No, what is that exactly? Like a guide that takes you to restaurants?
00:11:32Yes, but also, you know, to farms and vineyards and sources for the food, you know?
00:11:38And they try to target all the best ones.
00:11:40Usually ends up being what the tourists like, but they're really, really popular.
00:11:47Okay, experience the best foods and where they come from in beautiful Italy.
00:11:52This three-day tour includes unique tastes from charming eateries and a perspective of delectable food sources you don't want
00:11:59to miss.
00:11:59All right, why not?
00:12:29See?
00:12:30Are you guys here for the culinary tour?
00:12:32Yeah, that's what we're here for.
00:12:33Okay, great.
00:12:34Buongiorno.
00:12:36Ah, I am Roberto, your tour guide for today's culinary experience.
00:12:42Okay, you have any questions you ask me, no?
00:12:45Have a breakfast.
00:12:47Most important meal of the day.
00:12:50Today, we visit the source of the most important ingredient in Italiana cooking.
00:12:56Which is?
00:12:58Oliva.
00:12:59Of course.
00:13:00Olive oil.
00:13:02We use it, but do we appreciate it?
00:13:04I say no.
00:13:06Who do we have with us today?
00:13:09Stefanian Rion.
00:13:11Tyson and Joy.
00:13:14And April.
00:13:15It's me.
00:13:16All Americanos.
00:13:17Yeah.
00:13:18Bene.
00:13:19Come, we eat in the van.
00:13:26Where is everyone from?
00:13:28Indiana.
00:13:29Florida.
00:13:30April, what about you?
00:13:31New York.
00:13:32Ah, of course.
00:13:39The olive is the best fruit.
00:13:43Yeah.
00:13:43I say a fruit that grows on a tree with them in a plane, in a salada, in a pizza,
00:13:50in a pasta, even in a drink.
00:13:52And for everything else, there is olive oil.
00:13:56And for everything else, there is olive oil.
00:13:56Come, we'll explore more.
00:14:04With over 500 types of olive trees, Italia is the second largest producer of the olive in the world.
00:14:12Right now, the olive is small.
00:14:16But in the fall, when it is time to harvest, it will be big and ready to enjoy.
00:14:21What kind of weather can this stand?
00:14:23Excellent question.
00:14:24Olive tree needs lots of heat, lots of sun.
00:14:29Cold weather can harm the tree.
00:14:30Um, what about diseases?
00:14:32Oh, why do you ask?
00:14:34You want to plant an olive tree in your home?
00:14:36Ha!
00:14:37Just kidding, as you say.
00:14:39Okay.
00:14:40The biggest threat of disease and, as you say, pests is to the flavor.
00:14:46Come, we'll do some tasting.
00:14:52Now that you have seen the trees, who wants to sample a true Italiana olive oil?
00:14:58Ha!
00:14:58There are many flavors to choose from that they make right here in the factory.
00:15:02All from the orchard you were just in.
00:15:05Ha!
00:15:06Come, try.
00:15:10Ah, so delicioso.
00:15:12Let's see.
00:15:16Ah, try them all.
00:15:18Mmm, this is amazing.
00:15:22Yeah, I take a photo for you.
00:15:23Oh, no, that's okay.
00:15:25Come, let me...
00:15:28Okay.
00:15:30Uno, due, tre.
00:15:33Now you have something to remember your vacation.
00:15:36Oh, I'm actually here for work, so...
00:15:38What work brings you to Italia?
00:15:41Cooking, actually.
00:15:42Yeah, I post my recipes online.
00:15:44And this is a work.
00:15:46Hey, Roberto, do you mind taking a photo for us?
00:15:49You bet.
00:15:52Okay.
00:15:53Sure.
00:15:53Oh, train.
00:15:55Yeah.
00:15:55Yeah.
00:15:57Okay.
00:15:58Uno, due, tre.
00:15:59Say, oliva.
00:16:00Oliva.
00:16:05April Meyer, try my healthy brownie recipe.
00:16:09Is this you?
00:16:10You looked at my profile.
00:16:12We have an internet.
00:16:14But a healthy brownie, though.
00:16:16Yeah, it's really good.
00:16:18So it says in all the comments.
00:16:20Looks like you are quite the online cooking celebrity, no?
00:16:24No.
00:16:25Well, I am honored to have you on my tour.
00:16:28So you come to learn to cook Italian?
00:16:30No, I know how to cook Italian food.
00:16:32I'm just here to, um...
00:16:33You try to make it healthy, like your brownie?
00:16:36Yeah.
00:16:36Ah.
00:16:37I think it's smart.
00:16:39You know what?
00:16:39Americanos can learn a lot from great Italiano chefs.
00:16:42But, uh, healthy food.
00:16:44I myself am not a fan.
00:16:47I like food that tastes good.
00:16:50But don't sweat it.
00:16:52I won't tell anybody you are here to learn.
00:16:57Not a fan?
00:16:59Don't sweat it.
00:17:00If anybody is hungry, we have snacks inside.
00:17:04Ooh, yum.
00:17:04I'm starving.
00:17:05I don't know if anybody is hungry.
00:17:09Roberto, where are you from?
00:17:12Ah, from this little village outside of where we started the tour.
00:17:15Right.
00:17:15You're originally from there.
00:17:17Ah, yeah.
00:17:20Are you even Italian?
00:17:22Of course!
00:17:24I mean, don't sweat it.
00:17:26It's such an American thing to say.
00:17:27And your accent, it's a little...
00:17:28I don't know.
00:17:29Okay.
00:17:30Hey, okay, fine.
00:17:33I'm an American.
00:17:34I knew it.
00:17:36Is your name even Roberto?
00:17:38Yeah.
00:17:39Robert Cowley, but I go by Rob.
00:17:41Wow.
00:17:42Okay.
00:17:43Well, why are you lying?
00:17:44I'm not lying.
00:17:45I'm just doing my job, okay?
00:17:47I have no credibility doing this as an American.
00:17:49I mean, it's kind of a bait and switch, don't you think?
00:17:51Come learn the beautiful flavors of Italy from a born and bred American.
00:17:54It works for the tourists.
00:17:56I mean, you were just giving me a hard time about learning from great Italian chefs, and
00:17:59you're not even Italian yourself.
00:18:01Well, I am a chef.
00:18:02Oh, yeah?
00:18:03Where do you cook?
00:18:03At a restaurant.
00:18:04Which one?
00:18:05I'm working on that.
00:18:06Mm-hmm.
00:18:06Well, not all of us can have instant success because we've posted something on social media.
00:18:11Well, I mean, it was...
00:18:13My wife was wondering where the bathroom is.
00:18:15Yeah, it's just through the gift shop in the back.
00:18:18Okay, cool.
00:18:18Thanks.
00:18:19Wait, what happened to your accent?
00:18:22That's a good question.
00:18:30All right, right this way.
00:18:32Everybody come inside.
00:18:33Mm, the carbs.
00:18:35I know.
00:18:36Babe, how many of these can we buy?
00:18:38I say all of them.
00:18:39Grazie.
00:18:40All right.
00:18:41Now, we all know the French have their bread.
00:18:43Does anybody want to take a guess at what makes the Italian bread so amazing?
00:18:48The herbs?
00:18:50Close.
00:18:51The olive oil.
00:18:52See how this is all brought back together today?
00:18:54Now, the herbs are key, too.
00:18:56They actually rest in the olive oil, marinating in that sauce to bring about that amazing flavor
00:19:00in the bread.
00:19:01Now, our gracious host, Octavio, here is going to show us how to make a mean focaccia.
00:19:06Let's all head to the kitchen.
00:19:11Hey.
00:19:12Hey.
00:19:13The whole Italian accent thing, I'm...
00:19:16I'm really sorry.
00:19:17I feel bad.
00:19:18No.
00:19:18You know, I shouldn't have ruined it for the others.
00:19:21It's all right.
00:19:22Let's just, uh, hope they don't stiff me on tips now.
00:19:25If it wasn't for all the American things you were saying, I probably wouldn't have picked
00:19:28up on it.
00:19:28Yeah.
00:19:29And the accent was a little iffy.
00:19:32Well, you're the first one to say something.
00:19:35Should I be proud of that?
00:19:36Yeah, maybe.
00:19:37Let's hope the others aren't as clever as you are.
00:19:40I guess it's hard to hide who you really are.
00:19:43Well, I mean, for what it's worth, I prefer Rob more than Roberto.
00:19:49Why's that?
00:19:50Does he feel I'm more relatable as an American?
00:19:53Maybe.
00:19:54But more like it's the real you.
00:20:04I don't know.
00:20:09Hmm.
00:20:11Was mine?
00:20:13Garlic.
00:20:15Maybe I can try a different flower.
00:20:36Ooh, smells good.
00:20:38Oh, hey.
00:20:39I'm testing the recipes.
00:20:40Oh, you need a sampler?
00:20:42Because I am great at that.
00:20:43I do, actually.
00:20:44Excellent.
00:20:46Wow, that is amazing.
00:20:48Oh, yeah, that's the one I bought on tour today.
00:20:51It's not the healthiest here.
00:20:54Try mine.
00:20:55Okay, thank you.
00:20:56You're welcome.
00:20:57And how was the tour?
00:20:58You know, it was actually pretty good.
00:21:00Yeah, anything interesting?
00:21:01Well, the olive tree farm was pretty cool, but, you know, olive oil has a lot of calories,
00:21:05so I'm trying to find a way to cut them out.
00:21:07Mm-hmm.
00:21:10Is that why you chose to go with the straight vinegar?
00:21:15Mm-hmm.
00:21:15Yeah.
00:21:16What do you think?
00:21:16Did it work?
00:21:19I think it may be a little strong.
00:21:21Okay.
00:21:22Well, what about the bread?
00:21:24Ah, it's interesting.
00:21:26What's in it?
00:21:26Well, I put some wheat flour, and then I saw you had some brown rice, so I ground that up
00:21:30and put that in there, too.
00:21:31And then, you know, a little bit of this, a little bit of that, so.
00:21:34Oh, culinary secrets.
00:21:36Mm-hmm.
00:21:38Hmm.
00:21:39It's a little dense.
00:21:41Yeah, maybe that's it.
00:21:43You know what most healthy things are.
00:21:45I just, I've got to find a way to make it a little more.
00:21:49Yeah.
00:21:51Yeah.
00:21:52Have you had dinner?
00:21:53Because I can hook you up something.
00:21:54No, no, I couldn't ask that.
00:21:56But you're letting me stay here.
00:21:57I mean, it's the least I can do.
00:21:58No, it's, I had a late lunch.
00:22:01A rain check?
00:22:02Sure.
00:22:03Yeah, I'm going to.
00:22:09Mm-mm.
00:22:11Good.
00:22:11That's not good.
00:22:15Okay.
00:22:16Who knows what makes bad fish bad?
00:22:18Oh, I don't eat fish.
00:22:20Okay.
00:22:21What makes good fish good?
00:22:23Freshness.
00:22:24Very good.
00:22:25And Italy is a coastal country with the best fish.
00:22:29Come here.
00:22:30I'm going to show you.
00:22:34Ooh, um, can I have one of those?
00:22:37See it, see it.
00:22:39You know, it seems to me that half this tour is getting us to shell out money at select
00:22:43shops.
00:22:44Do I look like I'm forcing them to buy anything?
00:22:47Well, you know the fish is going to stick up the van the rest of the day, right?
00:22:50I've got a cooler in the back.
00:22:52Come on.
00:22:52It's not my first tour.
00:22:56Why do you do these tours anyways?
00:22:58Why not?
00:23:00Well, I'm just saying you're a chef.
00:23:02You know, most chefs I know cook.
00:23:05Yeah, well, I found transitioning to running a kitchen is a little more difficult than I
00:23:09thought.
00:23:11And, uh, I really want to be the creative force behind the foods I make.
00:23:16Someday.
00:23:16So until then?
00:23:18Until then, culinary tours pay the bills.
00:23:22Plus, it really puts me in touch with some great chefs.
00:23:27Oh, do you mind a bite?
00:23:28No, not at all.
00:23:29Pronto.
00:23:30Uh, here, one of those.
00:23:33Ah, grazie.
00:23:35Ha, ciao.
00:23:38Everything okay?
00:23:39Yeah.
00:23:40Opportunity.
00:23:41Mmm.
00:23:42All right, everybody.
00:23:43We've got reservations just down the road here.
00:23:46Joy?
00:23:46Not sure if they have a children's menu, but they serve more than just fish.
00:23:49Ha, ha.
00:23:50Ha, ha, ha.
00:23:52Ha, ha, ha, ha.
00:23:57Hey.
00:23:59So.
00:24:00Wow, that looks authentic.
00:24:03One sec.
00:24:04Before we eat, I'm just gonna...
00:24:06Perfect.
00:24:08Wow.
00:24:09And I have a fish stew as well.
00:24:11Really good.
00:24:12Boy.
00:24:13Oh, wow.
00:24:15Here we go.
00:24:16Get you a plate.
00:24:21You know, I just...
00:24:22I don't know why the fish stew didn't turn out.
00:24:24Well, honestly, with a name like that, did it stand a chance?
00:24:29I'm sorry.
00:24:30It's okay.
00:24:30It does sound kind of gross, doesn't it?
00:24:32Well, I think really it was probably just the green stuff.
00:24:36Yeah.
00:24:36Well, was it the kale or the Brussels sprouts that ruined it?
00:24:39Oh, that's what those were.
00:24:40Yeah.
00:24:41I'm gonna guess both.
00:24:44You know, I was gonna add potatoes, but that's too much starch, so this was healthier.
00:24:48Well, you know what?
00:24:49The baked fish was excellent.
00:24:52Thanks.
00:24:53I mean, it's kind of hard to mess that up.
00:24:55Oh.
00:24:57So, who are you trying to show you can cook?
00:24:59My publishers.
00:25:01Yeah.
00:25:02They...
00:25:04They didn't like my first round of recipes.
00:25:06Them, along with three focus groups of people, so...
00:25:09Oh, honey, I'm sorry.
00:25:11No, it's okay.
00:25:12I just...
00:25:12I have to start over.
00:25:14It's just really hard to make things healthy all the time.
00:25:18Yeah.
00:25:18I thought nowadays healthy meant, you know, less processed and more real ingredients.
00:25:23No, it does.
00:25:24It's just...
00:25:25I kind of got pigeonholed into this brand my publishers are trying to create for me
00:25:29that's all about cutting calories and fats and just...
00:25:32While still tasting good.
00:25:34Exactly.
00:25:35Which is clearly the hard part for me.
00:25:38Well, again, I think for me the baked fish is a home run.
00:25:42Yeah?
00:25:43Thanks.
00:25:44At least I got one thing right, right?
00:25:47And, hey, I'm actually going to make one of my breakfast bars for tomorrow morning.
00:25:51Do you want me to leave one out for you?
00:25:52Uh, sure.
00:25:54Okay.
00:25:55Great.
00:26:02Your ideas are good.
00:26:05Sylvia says you are great cook, and so does Giovanna.
00:26:11I taste your food.
00:26:13It's good.
00:26:14Grazie.
00:26:16But, how does it look if I hire an Americano to be my chef in Italy, hmm?
00:26:23It says you want the best food no matter where it comes from.
00:26:29Good excuse.
00:26:31But, my customers are Italian, no?
00:26:35They might be upset.
00:26:38Well, I'll be back in the kitchen, too busy cooking for anyone to ever notice.
00:26:44People talk, Roberto.
00:26:46So, let them talk.
00:26:48As long as the food is excellent, which it will be, then nothing else matters.
00:26:53I mean, ultimately, that's all they'll be talking about.
00:26:56I think, no.
00:27:00But, I wish you luck.
00:27:02Please, just give me a chance.
00:27:04You won't regret it, I promise.
00:27:06We can even try it for a week just to start.
00:27:12One note.
00:27:15One note.
00:27:20Last day.
00:27:20Yeah, but I left the fish in our kitchenette last night, and it smelled rotten this morning.
00:27:25It was so bad.
00:27:26It's so bad.
00:27:26Hi, guys.
00:27:27Morning.
00:27:28Good morning.
00:27:28How are you?
00:27:29Good.
00:27:30Hey.
00:27:31Morning.
00:27:32Hi.
00:27:35Is everything all right?
00:27:37Yeah.
00:27:38Um, what are you eating?
00:27:39Oh, it's a breakfast bar.
00:27:41It's one of my recipes.
00:27:42Oh.
00:27:42Do you want to try?
00:27:44Yeah.
00:27:46Thanks.
00:27:50What do you think?
00:27:52I think you're missing something.
00:27:55Oh, what?
00:27:57Butter.
00:27:58Let me show you how to use it.
00:28:00I know how to use butter.
00:28:07Here.
00:28:09Oh, no.
00:28:10Thanks.
00:28:11I already ate breakfast.
00:28:12That's not what that was.
00:28:13Fine.
00:28:14It's the last day of your tour.
00:28:15You got to try it.
00:28:17What is it?
00:28:18An Italian pastry.
00:28:19Oh, thanks.
00:28:20I know that much.
00:28:21Filled with peach and fig filling.
00:28:23All right.
00:28:26So, what do you think?
00:28:28Your rice.
00:28:29It's pretty good.
00:28:30Uh-huh.
00:28:31You happy?
00:28:31Yeah, I am.
00:28:32It's my recipe.
00:28:34Really?
00:28:35Why is something you made being sold here?
00:28:36Is this your bakery or something?
00:28:38No, I used to work here.
00:28:40I used to tinker around with some of the staples, and I came up with this variation in filling.
00:28:44Well, it's very unique.
00:28:47Not healthy by any means.
00:28:50I'm just saying, you can taste the butter in it.
00:28:53Why do you always got to go with the healthy thing?
00:28:56Being healthy is important.
00:28:57Well, yeah, sure.
00:28:58I get that.
00:28:59It is important to be healthy.
00:29:00It's also important to enjoy life.
00:29:02Why do you have to be so obsessed with that?
00:29:06All right, everybody.
00:29:08This is Giovanna, the baking goddess.
00:29:12She's creating some serious magic over here.
00:29:14You've got to try it.
00:29:15But don't eat too much, because we've got a whole lot more to eat and see today.
00:29:21No culinary tour is complete without pizza, as it's truly meant to be.
00:29:27None of those American imitations, right?
00:29:30Now, David here is going to tell us all about what makes pizza Italian.
00:29:36Let's see.
00:29:37Well, for me, it all starts with the sauce.
00:29:42Hmm?
00:29:44Not out of a can.
00:29:48Capite?
00:29:49Okay.
00:29:51Now, you can make the pizza with the sauce.
00:29:55You can make the pizza without the sauce.
00:29:58You can have red sauce, frado sauce.
00:30:01You pick.
00:30:02But for me, my favorite, tomato.
00:30:09Huh?
00:30:10Simple, no?
00:30:12Alice.
00:30:13This is made fresh.
00:30:17This is made fresh one hour ago with tomatoes that were picketed yesterday.
00:30:24Huh?
00:30:28Welcome, my friends, to Italy.
00:30:36Okay?
00:30:37Mm-hmm.
00:30:38Okay.
00:30:39Now, remember, don't put the cheese on until after your pizza is cooked, mostly.
00:30:50Okay.
00:30:51Danny.
00:30:52Oh.
00:30:53Nice job.
00:30:54That looks good.
00:30:59Hey.
00:31:00Hey.
00:31:00You happy?
00:31:01I'm using olive oil.
00:31:02Yeah.
00:31:03I'm actually surprised you haven't used so many veggies that you can't see the dough.
00:31:07Well, I was going to chop up spinach and put in the dough, but I didn't want to offend
00:31:11David, so.
00:31:12That's a good idea.
00:31:13Yeah.
00:31:16Hey, um, I'm sorry about what I said earlier.
00:31:20You know, the whole healthy thing, and...
00:31:22Oh.
00:31:23No, it's okay.
00:31:25You're being honest.
00:31:27I won't hold it against you.
00:31:29Thanks.
00:31:31You know, the reason why I focus on healthy so much is because I had this faux brownie
00:31:38recipe that was a big hit.
00:31:40Faux?
00:31:41Like, as in fake?
00:31:43I use healthy substitutes.
00:31:46That's what I don't understand.
00:31:47What's wrong with real?
00:31:49No, there's nothing wrong with it.
00:31:50It's just...
00:31:52Well, it's just kind of what I'm known for now.
00:31:57What's with the diary?
00:31:59It's not a diary.
00:32:01It's, um, it's for notes, for recipes.
00:32:04For your followers.
00:32:05Actually, it's for a cookbook.
00:32:08Got a deadline coming up, so I'm just trying to come up with some fresh ideas.
00:32:12A cookbook?
00:32:13Mm-hmm.
00:32:14That's great.
00:32:17You know, it's going to take more than olive oil, fish, and pizza to have true Italian inspiration.
00:32:24I know, I know.
00:32:25I'm going to, you know, keep exploring the local cuisine, see if I can come up with fresh recipes.
00:32:30You know, I could show you some things.
00:32:32Some things that you really shouldn't miss.
00:32:35Really?
00:32:35Mm-hmm.
00:32:36I thought this tour was everything I needed.
00:32:40It is for the average tourist, but not for a breakthrough chef.
00:32:44Oh.
00:32:46Well, I mean, don't you have your job?
00:32:49Yeah, I've got a tour here and there, but I could fit it in.
00:32:53Well, it's really nice of you.
00:32:55Why would you want to help me, though?
00:32:58I had your breakfast bar.
00:33:00And it's nice to be able to talk to another chef.
00:33:04It's up to you.
00:33:07So, yeah, I'd like that.
00:33:11Great.
00:33:12Great.
00:33:17You know, I really should take you to see some of the sights around here, but I figured
00:33:23you could use something a little more peaceful and close by today.
00:33:26Oh, this is great.
00:33:27Yeah.
00:33:27Do you come up here often?
00:33:29Uh, you know, yeah.
00:33:30I really prefer the view from up here rather than, uh, you know, right down there by the
00:33:34beach.
00:33:35Oh, really?
00:33:36Do you not like the ocean or something?
00:33:39No, I don't.
00:33:42And don't say anything to your mom.
00:33:44She teased me mercilessly growing up.
00:33:46I heard.
00:33:47So, so what is it?
00:33:48Is it sharks, jellyfish?
00:33:51Yes, all of the above.
00:33:53Well, you're missing out.
00:33:54Oh, well.
00:33:58So, how is your mom doing anyway?
00:34:01She's great.
00:34:02Why do you ask?
00:34:03Uh, I just got the sense that she and your dad, you know, don't really get along.
00:34:09Oh, yeah.
00:34:10They, they definitely bicker a lot, so.
00:34:14Sometimes I just feel like they stir stuff up out of nothing.
00:34:17It's weird.
00:34:18Hmm.
00:34:19That must have been hard to see.
00:34:20Yeah.
00:34:21But I know that they love each other.
00:34:23You know, they just have a really argumentative way of showing it.
00:34:27That's not the reason why you, you never, you know.
00:34:31What?
00:34:31Why I never got married?
00:34:32Yeah.
00:34:33Uh, no.
00:34:34No, no.
00:34:35Yeah.
00:34:35I know the family has their theories, but, uh, I can assure you, your mother and her marriage
00:34:40did not scare me off.
00:34:42Of course.
00:34:43No, no.
00:34:44I'm in the, uh, loved and lost category.
00:34:49Really?
00:34:50What happened?
00:34:51Oh, no, no.
00:34:51Nothing tragic.
00:34:52Yeah, no.
00:34:53I just, uh, I just kind of missed out on my chance years ago.
00:34:58Yeah.
00:34:59Things were great, and I got scared.
00:35:03I let her go.
00:35:05And when I finally figured out that that was stupid, um, it was too late.
00:35:11She'd moved on.
00:35:13Is that one of the reasons why you came out here, or?
00:35:15Yes, partly.
00:35:17But don't say anything to the family.
00:35:18I really like hearing the rumors.
00:35:22Well, she must have been really special.
00:35:25Yeah, she was.
00:35:27You know, but she's, she's happily married now, with the kids and the house and career,
00:35:32et cetera, et cetera.
00:35:32And no one since then is...
00:35:34Uh, no.
00:35:35I mean, I admit I'm okay with just missing what could have been.
00:35:39I have my work.
00:35:40It keeps me busy.
00:35:41And, um, you know, I, I prefer it that way.
00:35:45Oh, have you, um, have you had any, you know, potential buyers?
00:35:47Any interest in the house?
00:35:48Oh, yeah.
00:35:49Some.
00:35:49Yeah, we'll see.
00:35:50You know, I could actually bake cookies.
00:35:53The house smells good when people come in, and then I, I, I promise I will just put regular
00:35:57cookie ingredients in.
00:35:58Nothing weird.
00:36:00Yes.
00:36:00I'll let you know.
00:36:02Yeah.
00:36:02Oh, so tell me a little bit about the culinary tour thing.
00:36:05Did that work out for you?
00:36:06Yeah, it was great, actually.
00:36:07The, um, the guy had offered to take me around and see other must-sees in the area, so...
00:36:10Oh, that was very nice of it.
00:36:12Yeah, it was, actually.
00:36:26Hello?
00:36:27Hello?
00:36:28William here.
00:36:29So how's that new and improved cookbook coming along?
00:36:32Hi.
00:36:32Um, yeah, it's, it's going great.
00:36:35I'm glad to hear it.
00:36:36So you on track for the, uh, deadline?
00:36:38Yes, yes, yes, I, I will be.
00:36:43Actually, um, since I have you, I just wanted to run something by you, see what you thought.
00:36:49Mm-hmm.
00:36:50Instead of me focusing on the low-calorie and low-fat type of healthy, I was just wondering
00:36:56if I, if I switched to just natural foods.
00:36:59What's the difference?
00:37:01Well, it would be playing up beautiful, flavorful foods, nothing processed with real ingredients,
00:37:06and even if it means being a little bit less diet-friendly.
00:37:10Mm, I don't know.
00:37:13It's okay.
00:37:14It was, it was just a thought.
00:37:15You know what?
00:37:16I'll run it by marketing, and I'll get back to you, all right?
00:37:18Okay, sure.
00:37:19Okay.
00:37:19But keep at it, though.
00:37:21I will.
00:37:35Good morning.
00:37:37Buongiorno, Roberto.
00:37:38Are you hungry?
00:37:39I'm starved.
00:37:41Where are we going?
00:37:41Oh, you'll see.
00:37:56What is this place?
00:37:58Oh, it's a stop I make on some of my other culinary tours.
00:38:03Aw.
00:38:04That is a lot of geese.
00:38:06I know, right?
00:38:08Yeah, they have a lot of their own animals here.
00:38:10They make jams and jellies, different kinds of cheeses, stuff like that.
00:38:14Yeah.
00:38:15Cool.
00:38:17Oh, do you mind if I take this?
00:38:18Oh, no, not at all.
00:38:20Pronto.
00:38:21Si.
00:38:24Si.
00:38:25Capisco.
00:38:28Si.
00:38:29Ciao.
00:38:34Is everything all right?
00:38:36Yeah, yeah.
00:38:37Are you sure?
00:38:39Yeah, it's just a job interview that I didn't get.
00:38:42Oh, I'm sorry.
00:38:43What was the job?
00:38:45A chef in my neighborhood restaurant, so it's...
00:38:49Anyway, do you want to eat?
00:38:51Yeah.
00:38:52I'm sorry.
00:38:56Grazie.
00:38:59Wow, this is a lot of food for one charcuterie board.
00:39:04Yeah, you know, in Italy, it's actually called salumi.
00:39:07Oh, I didn't know that.
00:39:08It's a lot of great cheeses here.
00:39:10Do you have a favorite?
00:39:12You're going to laugh.
00:39:14No, I won't.
00:39:16Mozzarella.
00:39:16I know, it's the most basic and bland cheese.
00:39:20Yeah, well, it's also an Italian staple.
00:39:22You really shouldn't be ashamed about that.
00:39:25But you've tried the others, right?
00:39:27Oh, yeah, of course.
00:39:28Of course.
00:39:28I just, I'm...
00:39:29I don't know, I really love the simplicity of mozzarella.
00:39:32Yeah.
00:39:32I mean, in the right combinations, it's perfect.
00:39:35But in the name of research and your culinary quest,
00:39:38you've got to try everything.
00:39:40I never turn down cheese, so don't worry about that.
00:39:47Wow, that is amazing.
00:39:49Right?
00:39:50It's so good.
00:39:51Hold on, before we eat, I'm going to...
00:39:55Yes, this just screams delicious.
00:39:57Oh, my goodness.
00:39:59What do you think it is that makes it taste so good?
00:40:02Um, the flavors and the...
00:40:05Go further.
00:40:08The sweetness of the honey paired with the spiciness of the meats,
00:40:12meat, cheese, it's...
00:40:13It's a lot of flavor for one slab of wood.
00:40:16Yeah, yeah, it is.
00:40:18Hold on.
00:40:21Here.
00:40:22What do you think?
00:40:23The combination of bold flavors
00:40:25brings out the best experience for your palate.
00:40:28Hashtag Salumi rules.
00:40:29I like it.
00:40:30I'm posting it right now.
00:40:32I figure if I keep this up, I can appease my publishers.
00:40:35They won't give me a hard time about, you know,
00:40:37nutrition and fat content and all that.
00:40:40Are they really that picky?
00:40:42Yeah, they're just...
00:40:44They're convinced I don't know what I'm doing.
00:40:46I'm sorry.
00:40:47No, it's fine.
00:40:48I just...
00:40:49I have to put something wrong.
00:40:51Yeah.
00:40:52Shall we?
00:40:53Yeah.
00:40:54Where do we begin?
00:40:56So, what is it you like about cooking?
00:40:59Other than the food?
00:41:00Yeah.
00:41:03I love how it brings people together.
00:41:07You mean, like, for special occasions and stuff?
00:41:10Yeah, but, you know, also just for the everyday.
00:41:12You know, like, when I was growing up,
00:41:14my parents, they fought all the time.
00:41:16They still do, to be honest, but...
00:41:19I don't know.
00:41:19When we sat down, we had a good meal,
00:41:22there was peace.
00:41:24That's nice.
00:41:25And what about you?
00:41:27Cooking was kind of always a source of contention.
00:41:31Oh, what?
00:41:32Hey, what do you think about these leftovers?
00:41:34Should we test your culinary skills?
00:41:36Well, what about your culinary skills?
00:41:38Oh, is that a challenge?
00:41:40Maybe.
00:41:41Challenge accepted.
00:41:46So, this is your uncle's place?
00:41:48Oh, yeah, but it's some investment properties,
00:41:51trying to sell it.
00:41:52That's amazing.
00:41:54I'd buy it if I could afford it.
00:41:55Yeah, me too.
00:41:58So, what are you making?
00:41:59Oh, I'm using the cheese and meat
00:42:01from the charcuterie board and making a pasta.
00:42:03Oh, very nice.
00:42:05What about you?
00:42:06Flatbread.
00:42:07Not to be confused with pizza.
00:42:10Very original.
00:42:12Oh, come on, you're making pasta.
00:42:14Yeah, you're right.
00:42:18Is this your recipe book?
00:42:19Oh, yeah, yeah.
00:42:21Huh, that's cool.
00:42:24Well, some of these ingredients don't normally go together.
00:42:27Let me guess, the healthy ones.
00:42:30Well, not all.
00:42:33Looks like they might take away from the flavor.
00:42:36Oh.
00:42:37Well, thanks.
00:42:39Well, do you like any of these?
00:42:43Um, yeah, I mean, there's a couple I like.
00:42:47Well, why not just make whatever you want?
00:42:49I wish it were that simple.
00:42:53Hello.
00:42:54Hey, oh, um, this is Rob.
00:42:56I was telling you about him from the culinary tour.
00:42:58Yeah, hi, Rob.
00:42:59I'm Derek.
00:43:00Nice to meet you, Derek.
00:43:02Uh, sorry to intrude.
00:43:03No, no, happy to have you.
00:43:05Boy, it smells good.
00:43:06Something's cooking, huh?
00:43:07Oh, two things are cooking, actually.
00:43:10And you have to try both of them
00:43:11and tell us which one you like better.
00:43:12I can do that.
00:43:14Oh, is that how it's going to be?
00:43:16It is.
00:43:17All right.
00:43:19Okay, I'm going to start with the flatbread.
00:43:22Mm-hmm.
00:43:26Yeah.
00:43:27Mm-hmm.
00:43:31Really good.
00:43:32Okay, okay, well, try mine.
00:43:39Wow.
00:43:41Okay, no nepotism.
00:43:43Okay.
00:43:44All right, being as impartial as is humanly possible,
00:43:50I got to say both take first place.
00:43:52Oh, come on.
00:43:53Oh, you're so competitive.
00:43:56Hey, see for yourself.
00:43:58All right.
00:43:59It's not an easy decision.
00:44:01Okay.
00:44:02You ready?
00:44:03Yeah.
00:44:05Cheers?
00:44:05Cheers.
00:44:08Mm.
00:44:11That's amazing.
00:44:12Really?
00:44:13Yeah.
00:44:14It's really good, though.
00:44:16It's a meat.
00:44:17It's a really good choice.
00:44:18Oh.
00:44:18All right.
00:44:20Mm-hmm.
00:44:21Well, this is delicious.
00:44:22Oh.
00:44:23I'm glad you like it.
00:44:24I do.
00:44:25Okay.
00:44:26Y'all finished?
00:44:27Mm-hmm.
00:44:27Okay.
00:44:28That's coming back to Uncle D.
00:44:30Mm-hmm.
00:44:31Oh.
00:44:36One of my favorite things out here is the produce.
00:44:39Yeah.
00:44:39When I first came out,
00:44:40I stayed at this little bed and breakfast,
00:44:42and I ordered lunch,
00:44:45and I saw the owner go out the back door
00:44:46and around the side of the house.
00:44:49And, uh,
00:44:50she picked the most incredible tomato
00:44:54that I've ever seen.
00:44:55Most incredible tomato, hey?
00:44:57I'm not kidding.
00:44:58I mean, she brought it back in,
00:44:59sliced it up,
00:45:00and made the best bruschetta.
00:45:02Mm-hmm.
00:45:03Oh.
00:45:04It was right then
00:45:04that I realized
00:45:05I was at the right place for cooking.
00:45:08Most people have their own gardens here.
00:45:10I mean,
00:45:10Daveed made it sound like
00:45:11picking food fresh off the vine
00:45:13was a regular daily thing.
00:45:15Well, yeah, yeah.
00:45:16I mean, why not?
00:45:17The growing conditions here
00:45:19are just amazing.
00:45:22You know,
00:45:23when I think of Italy,
00:45:24this is exactly what I imagined.
00:45:30So,
00:45:30do you have a green thumb?
00:45:32No,
00:45:33not really.
00:45:33Never really focused on it.
00:45:35Well,
00:45:36when did you move here?
00:45:38To Italy?
00:45:39Yeah.
00:45:39A couple years ago.
00:45:41From where?
00:45:41New York.
00:45:42Same as you.
00:45:43What?
00:45:44Yeah.
00:45:44Why didn't you say anything?
00:45:45Oh.
00:45:46Well,
00:45:47I couldn't.
00:45:47I was being Roberto.
00:45:49Ah.
00:45:50Well,
00:45:50why Italy?
00:45:52Oh, man.
00:45:52Well,
00:45:52the short answer.
00:45:54Same as you
00:45:54and better my cooking.
00:45:56And the long answer?
00:45:57Ah,
00:45:58long answer.
00:45:59Sure.
00:46:01It took me a while
00:46:02to decide
00:46:03what it was I wanted to do.
00:46:05I kind of
00:46:06wandered around a lot.
00:46:09Bounced around
00:46:09from different careers
00:46:10for a few years.
00:46:12My parents
00:46:12weren't too happy about that.
00:46:14But,
00:46:15nothing really clicked.
00:46:18Not until I
00:46:19discovered cooking.
00:46:20Well,
00:46:21what made you decide to,
00:46:22you know,
00:46:23pursue a career
00:46:23as a chef?
00:46:25All right,
00:46:25I know this is gonna sound cliche.
00:46:27My grandmother.
00:46:28Really?
00:46:29Yes.
00:46:30She was an amazing cook.
00:46:31And we used to make stuff
00:46:33in the kitchen all the time.
00:46:34And,
00:46:35yeah,
00:46:35I really enjoyed it.
00:46:37And,
00:46:37when I told my father
00:46:39that's what I wanted to do
00:46:40for a career,
00:46:42he
00:46:43told me it was,
00:46:44you know,
00:46:44a waste of my potential.
00:46:46Ouch.
00:46:47Yeah.
00:46:48I mean,
00:46:48to be fair,
00:46:49I wasted a lot of opportunities
00:46:51back then.
00:46:53So,
00:46:53I can't really blame him.
00:46:57At the time,
00:46:58we got in a big argument
00:46:59and I left.
00:47:02I told myself
00:47:03I'd never come back
00:47:05until I made it.
00:47:09I know it sounds childish,
00:47:10but it's kind of
00:47:11a matter of pride now.
00:47:12No,
00:47:13I get it.
00:47:13So,
00:47:14so you won't move back
00:47:16until you get a job here?
00:47:18Yeah,
00:47:18but not just any job.
00:47:20A job as a chef.
00:47:23Right,
00:47:23but you could still move
00:47:24back to the U.S.
00:47:25and just not go home.
00:47:26Yeah,
00:47:27I suppose,
00:47:28but,
00:47:29I don't know,
00:47:30for now,
00:47:30I think I'd like
00:47:31to just keep the distance.
00:47:32Oh.
00:47:36More than he wanted to know.
00:47:37Oh,
00:47:39I like learning about you.
00:47:42You wanna go pick
00:47:44some ingredients for dinner?
00:47:45Oh,
00:47:45yes.
00:47:46A couple
00:47:46incredible tomatoes
00:47:47or something like that.
00:47:49I think it's a great idea.
00:47:50Some right over here.
00:47:52That was really good.
00:47:54Why do you always
00:47:55sound so surprised?
00:47:57What I am surprised about
00:47:59is how people
00:48:00have been responding
00:48:01to what we've been
00:48:01cooking since I've been here.
00:48:03You mean blowing up
00:48:03the internet?
00:48:04Well,
00:48:04just tiny ripples,
00:48:05maybe.
00:48:06Wow,
00:48:07that's amazing.
00:48:08Yeah.
00:48:09Your publisher's
00:48:10gotta be loving this.
00:48:11I hope so.
00:48:12I mean,
00:48:12I don't know if they care
00:48:13about this as much
00:48:13as the focus groups,
00:48:14but we'll see.
00:48:15Hey,
00:48:16you two.
00:48:16Hey.
00:48:17Rob,
00:48:17good to see you.
00:48:18Guess what?
00:48:19What?
00:48:19I've got a property
00:48:20investment company
00:48:21coming to look
00:48:22at the house again tomorrow.
00:48:23Oh,
00:48:23that's great.
00:48:24Yeah,
00:48:24yeah,
00:48:24these guys have seen it before,
00:48:25but I guess they're serious
00:48:27about turning it
00:48:27into a rental investment now,
00:48:29so they're gonna come by
00:48:31and then we're gonna go
00:48:31to lunch and talk business.
00:48:33Oh,
00:48:34well,
00:48:35if it's about the house,
00:48:36why don't you just
00:48:36have lunch here?
00:48:37Yeah,
00:48:38we could whip something up.
00:48:39Yeah,
00:48:39we could do that.
00:48:40Oh,
00:48:40that'd be perfect.
00:48:42All right,
00:48:42well,
00:48:42this way better go shopping.
00:48:43Hmm.
00:48:47Fish,
00:48:47show me mere.
00:48:48Show me mere fish.
00:48:50Oh,
00:48:51um,
00:48:52I don't know,
00:48:52do you think fish
00:48:52is the way to go?
00:48:53I don't know.
00:48:55I mean,
00:48:55it's elegant,
00:48:56right?
00:48:57Yeah,
00:48:58I guess it is.
00:48:59Um,
00:49:00two,
00:49:00this one?
00:49:02Grazie.
00:49:03Unless,
00:49:04of course,
00:49:04they don't like fish.
00:49:05Oh,
00:49:06yeah,
00:49:06we should definitely
00:49:06have a backup.
00:49:08Like,
00:49:08uh,
00:49:08chicken or goat?
00:49:11Goat?
00:49:12Those little cute ones
00:49:13we saw at the farm?
00:49:14Well,
00:49:14not those goats.
00:49:16Oh.
00:49:20So,
00:49:21what are you thinking?
00:49:22Um,
00:49:23I'll start on the chicken,
00:49:24you start on the fish.
00:49:25All right,
00:49:25well,
00:49:25just meet in the middle?
00:49:26Yeah.
00:49:27All right.
00:49:28And hey.
00:49:28Yeah?
00:49:29Thank you for doing this.
00:49:31Happy to.
00:49:36Oh,
00:49:36could you bring me
00:49:37the, um,
00:49:37the arugula?
00:49:38Of course.
00:49:39What it's on top of those?
00:49:40Here you go.
00:49:42Very nice.
00:49:43I know.
00:49:57All right,
00:49:58you ready for the tomatoes?
00:49:59I am ready.
00:50:01Excellent.
00:50:07You want to try this?
00:50:08Yeah.
00:50:13More salt.
00:50:14Yeah?
00:50:14Yeah.
00:50:15Yeah.
00:50:40Good luck.
00:50:45Good luck.
00:50:48We should, uh,
00:50:49we should get out of here.
00:50:50All right,
00:50:50let's go.
00:50:53Thank you so much again
00:50:54for your help.
00:50:55Oh,
00:50:55are you kidding me?
00:50:57I was happy to.
00:50:58You know,
00:50:58long it's been
00:50:59since I've had
00:50:59an actual occasion
00:51:00to cook for.
00:51:02And you were great
00:51:03back there,
00:51:03by the way.
00:51:04Yeah?
00:51:04Yeah.
00:51:05Like,
00:51:05no limitations,
00:51:06just straight cooking.
00:51:09Yeah,
00:51:10that was fun,
00:51:10wasn't it?
00:51:11Yeah.
00:51:12I don't know why
00:51:12you've been so unsure
00:51:13about your cooking.
00:51:17I'm not unsure
00:51:18about my cooking.
00:51:19I'm just,
00:51:21I'm unsure about
00:51:21this brand
00:51:22that my publishers
00:51:22have been trying
00:51:23to push on me.
00:51:24I understand why.
00:51:25It's just...
00:51:26Yeah?
00:51:27Yeah,
00:51:28I just,
00:51:29I didn't mean
00:51:29to get stuck
00:51:30into this diet category.
00:51:31You know,
00:51:32it's like I make
00:51:32one healthy thing
00:51:34that's yummy
00:51:35and low calorie
00:51:35and then I have
00:51:36to keep it up
00:51:36even if...
00:51:38If what?
00:51:41It was a fluke.
00:51:45Well,
00:51:46all right.
00:51:47If you had
00:51:48a different niche
00:51:48to cook for,
00:51:49what would it be?
00:51:52No niche.
00:51:55Just cooking.
00:51:56You know?
00:51:57Whatever I want,
00:51:59whenever I want.
00:52:01You know,
00:52:01you can do that.
00:52:03Nobody's stopping you.
00:52:04In theory,
00:52:05yes,
00:52:06but...
00:52:07I mean,
00:52:08wouldn't it be crazy
00:52:09to just give up
00:52:09on the opportunity
00:52:10for a cookbook?
00:52:11I don't know.
00:52:13But I think
00:52:14you'll figure it out.
00:52:17Really?
00:52:18I don't know about that.
00:52:24So,
00:52:25I'll see you tomorrow?
00:52:26Oh,
00:52:27definitely,
00:52:27yeah.
00:52:28Thank you again
00:52:29for your help,
00:52:30you know.
00:52:30I know my uncle's
00:52:31super grateful, too.
00:52:32Oh,
00:52:33it's my pleasure.
00:52:34Will you tell your uncle
00:52:37good luck
00:52:39and thanks?
00:52:40Yeah,
00:52:40I will.
00:52:42Good night.
00:52:43Have a good night.
00:52:44You too.
00:52:48Hey,
00:52:49how was the meeting?
00:52:51Oh,
00:52:51really good.
00:52:52Yeah,
00:52:52I think,
00:52:52I think they're
00:52:53going to make an offer.
00:52:54Oh.
00:52:55Of course,
00:52:55I've said that before
00:52:56and nothing's come of it,
00:52:58but,
00:52:59boy,
00:52:59having the meeting here
00:53:00was a great idea.
00:53:02And the food,
00:53:04fantastic.
00:53:05Good.
00:53:06In fact,
00:53:07I hope you don't mind
00:53:07if we have the leftovers
00:53:08for dinner.
00:53:09No,
00:53:09not at all.
00:53:12You know,
00:53:12I had this friend back home.
00:53:14We used to work
00:53:15at this little cafe together
00:53:16and she refused
00:53:17to eat leftovers.
00:53:18She said it ruined the food.
00:53:19Well,
00:53:20so what does she do
00:53:20if she actually had
00:53:21anything left over?
00:53:22She just threw it away.
00:53:23Oh,
00:53:23wow.
00:53:24Well,
00:53:25I am not that picky.
00:53:27You passed the fish?
00:53:28Yes.
00:53:33So,
00:53:34your mom called today.
00:53:36Oh,
00:53:37yeah?
00:53:37What does she want?
00:53:39Oh,
00:53:40she was,
00:53:40uh,
00:53:40checking up on you.
00:53:42It's not what she actually said,
00:53:43but I know my sister.
00:53:44Well,
00:53:45what did you tell her?
00:53:46I told her you're doing great.
00:53:47You're working,
00:53:48exploring.
00:53:51She said I should try
00:53:52to set you up
00:53:53while you're out here.
00:53:55Oh,
00:53:56great.
00:53:57I'll admit,
00:53:58I don't have a lot of people
00:54:00in your age group.
00:54:01Oh,
00:54:01no,
00:54:01please,
00:54:02don't worry about it.
00:54:03Why?
00:54:04You got a lot of guys back home?
00:54:06No,
00:54:06no,
00:54:07nothing like that.
00:54:07I just,
00:54:09I've been super busy
00:54:10with work lately,
00:54:11so I just have no time.
00:54:12Oh,
00:54:12I know how that goes.
00:54:13Yeah.
00:54:15Well,
00:54:15maybe while you're here,
00:54:16it's all the more reason
00:54:17to take a break now and then
00:54:18and,
00:54:18um,
00:54:20see what you might be missing.
00:54:36What's with the shovel?
00:54:37Hmm?
00:54:38We are going on a hunt.
00:54:40With shovels?
00:54:41It's a little blunt,
00:54:43don't you think?
00:54:44Well,
00:54:44not that kind of hunt.
00:54:46Think of it more like
00:54:47a treasure hunt.
00:54:50You're not going to tell me
00:54:51any more than that,
00:54:52are you?
00:54:52Nope.
00:54:54Might as well sit back
00:54:55and relax,
00:54:56because we've got
00:54:56a little ways to go still.
00:54:58All right.
00:55:02All right,
00:55:03any ideas yet?
00:55:05Since these are pretty small,
00:55:07I assume you're not planning
00:55:08to bury me out here?
00:55:10No.
00:55:11Think of what's like gold
00:55:13for a chef.
00:55:15Is this not olive oil again?
00:55:17No,
00:55:17not liquid gold.
00:55:22Truffles.
00:55:23We're looking for truffles.
00:55:25My philosophy is
00:55:26if you don't want to buy them
00:55:27because they're crazy expensive,
00:55:29you find your own.
00:55:30I love that.
00:55:31Okay,
00:55:32um,
00:55:32yep,
00:55:33how do we do this?
00:55:34Okay,
00:55:34it's hit or miss,
00:55:35really,
00:55:35but you want to look
00:55:36for typical mushroom conditions.
00:55:37It's like moist soil,
00:55:38usually around,
00:55:39like,
00:55:39the base of a tree.
00:55:40Okay,
00:55:41are they visible
00:55:41from the surface
00:55:42or do we have to dig?
00:55:44We're going to have to dig.
00:55:46Treasure hunt.
00:55:47Okay,
00:55:48I love it.
00:55:49All right,
00:55:49let's try here.
00:55:50Okay.
00:55:52You want to join?
00:55:53Yeah.
00:55:55Just anywhere?
00:55:56just try right in there.
00:55:57All right.
00:55:58Oh,
00:55:59nice.
00:56:06Hi,
00:56:06here we go.
00:56:07Let's try here.
00:56:08Oh,
00:56:08why here?
00:56:09Well,
00:56:09I see how the dirt's
00:56:10kind of disturbed.
00:56:11Oh,
00:56:12somebody already found truffles
00:56:13here and dug them out.
00:56:14Yeah,
00:56:15or something,
00:56:16like rodents
00:56:16or critters
00:56:17or something.
00:56:17Oh,
00:56:17okay.
00:56:25You know,
00:56:25I never would have
00:56:26done this at home.
00:56:27You know,
00:56:27you can.
00:56:29Yeah,
00:56:29I just,
00:56:30I never would have
00:56:31thought about it.
00:56:32Did you learn
00:56:33how to do this here?
00:56:34Mm-hmm.
00:56:35Yeah.
00:56:35Well,
00:56:36what else did you learn?
00:56:37I learned how to make
00:56:38real Italian pasta
00:56:40from scratch.
00:56:41Really?
00:56:41Yeah,
00:56:42the guy who taught me
00:56:43was super patient.
00:56:44Took me forever,
00:56:45but I finally got it.
00:56:47I love homemade pasta.
00:56:49Ah,
00:56:49me too.
00:56:50What else did you learn?
00:56:51Ugh.
00:56:53I saw a different way
00:56:54for running a kitchen.
00:56:55It's almost
00:56:57therapeutic here.
00:56:58Really?
00:56:59Yeah.
00:57:00I mean,
00:57:00usually kitchens
00:57:01are such high-stress environments.
00:57:02That's weird.
00:57:03Well,
00:57:03and they still can be.
00:57:04You know Giovanna
00:57:05from the bakery
00:57:06where I used to work?
00:57:08She,
00:57:09our holidays
00:57:09used to be so busy there.
00:57:11She'd be barking orders at me.
00:57:13Roberto,
00:57:13get me this,
00:57:14get me that.
00:57:15But she had this system.
00:57:18Her movements
00:57:18were so smooth
00:57:20and relaxed.
00:57:21If you could step back
00:57:22and watch,
00:57:23it's like a,
00:57:24like a gentle symphony.
00:57:29You know,
00:57:30you have that way
00:57:30about you too.
00:57:33You think so?
00:57:34Yeah.
00:57:35I mean,
00:57:36watching yesterday,
00:57:37you just had so much
00:57:38confidence and ease.
00:57:40It was,
00:57:40it was really nice.
00:57:43Thanks.
00:57:44I think,
00:57:45uh,
00:57:46I think it was fun.
00:57:47You know,
00:57:48we make a good team.
00:57:51Yeah,
00:57:51we do.
00:57:54Wait.
00:57:55Is,
00:57:56is this?
00:57:57Oh,
00:57:58your first truffle.
00:57:59Congratulations.
00:58:01I found one?
00:58:01Oh my gosh.
00:58:02I'm sorry.
00:58:03Oh, no.
00:58:04It's so messy.
00:58:05Um,
00:58:05do you want to see
00:58:06if there's more?
00:58:06Yeah.
00:58:07All right.
00:58:14Hey,
00:58:15thank you again
00:58:16for today.
00:58:17It was,
00:58:17it was really fun.
00:58:19I honestly don't think
00:58:20I ever would have
00:58:21gone truffle hunting.
00:58:22You're welcome.
00:58:25so what have you got
00:58:27planned for the rest
00:58:28of the day?
00:58:29Oh,
00:58:30I don't know.
00:58:31Nothing really.
00:58:32Well,
00:58:33I was wondering,
00:58:35would you,
00:58:37oh.
00:58:38What's going on?
00:58:49No,
00:58:49no,
00:58:49it's okay.
00:58:50I'll just,
00:58:51um,
00:58:52I'll let you know
00:58:53if we can't figure
00:58:53something else out.
00:58:55No worries.
00:58:58My uncle can't
00:58:59come get us.
00:58:59He says he's hours away
00:59:01at some work dinner thing.
00:59:02Well,
00:59:03a mechanic can't fix
00:59:04this today either.
00:59:05He's got to go back
00:59:05to the shop,
00:59:06get some parts,
00:59:06and I'll fix it tomorrow.
00:59:08What?
00:59:09No tow truck?
00:59:10Hmm.
00:59:10I think of it more like,
00:59:11uh,
00:59:11a doctor who makes
00:59:12house calls.
00:59:14Yeah,
00:59:14your uncle's place
00:59:15is pretty far from here,
00:59:15but, uh,
00:59:16the mechanic says
00:59:17there's an inn
00:59:18just down the road.
00:59:19Oh.
00:59:20Hey, Karina.
00:59:23I need to go to a place
00:59:25where you're at.
00:59:26Where you're at.
00:59:28No.
00:59:29Grazie.
00:59:33Sorry about that.
00:59:35Um,
00:59:35I'm sure we can find you
00:59:36right if we just ask
00:59:37right.
00:59:38No,
00:59:38no,
00:59:38I don't want you
00:59:39to be stranded.
00:59:40I mean,
00:59:41like you said,
00:59:42it's super far out.
00:59:43We should just,
00:59:44let's just try the inn.
00:59:47All right.
00:59:54He, uh,
00:59:55wasn't kidding
00:59:56when he said
00:59:56up the road.
00:59:58No kidding.
00:59:58I'm just trying
00:59:59not to hyperventilate.
01:00:01Okay,
01:00:02what did I say
01:00:02back then anyways?
01:00:04Nothing.
01:00:06Yeah,
01:00:06I mean,
01:00:07I'm a little upset.
01:00:09Well,
01:00:11not upset.
01:00:14What did he say?
01:00:16He offered his place
01:00:17to stay.
01:00:19Oh,
01:00:19that's nice.
01:00:20Yeah,
01:00:21well,
01:00:21I was not included
01:00:23in that invitation.
01:00:26Oh,
01:00:26okay.
01:00:27Yeah.
01:00:28I think he was quite
01:00:29smitten with you.
01:00:36I think the inn
01:00:37is just up ahead.
01:00:39Okay,
01:00:39great.
01:00:44Buonasera.
01:00:45How can I help you?
01:00:46Buonasera.
01:00:47Do you have
01:00:47any vacancies?
01:00:50Oh,
01:00:51we have one room.
01:00:52Just one?
01:00:53Yes.
01:00:56Well,
01:00:57it's your call.
01:00:59It's like we have
01:01:00any other options.
01:01:01How many beds?
01:01:03One very comfortable.
01:01:05Do you have
01:01:05any rollout beds?
01:01:07No,
01:01:08no,
01:01:08just a baby crib?
01:01:10All right,
01:01:11I guess
01:01:11we'll take it.
01:01:12The room,
01:01:13not the crib.
01:01:14Okay.
01:01:15Grazie.
01:01:23All right,
01:01:23I'll take the bed.
01:01:25You can have the floor.
01:01:26I mean,
01:01:26sorry,
01:01:27that came out wrong.
01:01:28No,
01:01:28no,
01:01:28you should
01:01:29absolutely have the bed.
01:01:30I mean,
01:01:30you've been driving
01:01:30all day,
01:01:31so,
01:01:31you know,
01:01:31it's fine.
01:01:32No,
01:01:32seriously,
01:01:32I sleep great
01:01:33on the floor.
01:01:35Okay.
01:01:39You know,
01:01:39we don't have
01:01:40to sleep now.
01:01:40No.
01:01:41You want to get
01:01:42something to eat?
01:01:42Yeah.
01:01:43Yeah,
01:01:43let's do it.
01:01:44Yeah.
01:01:48So,
01:01:49when is this place
01:01:49anyways?
01:01:50It's great,
01:01:51right?
01:01:51Yeah.
01:01:51It's this old fort,
01:01:52and now it's,
01:01:53uh...
01:01:54It's a cute little village.
01:01:55Yeah.
01:01:56To think we would
01:01:56have just driven on by,
01:01:57we would have missed it.
01:01:58All right.
01:01:59Not so bad
01:02:00that we got stranded then.
01:02:02Not at all.
01:02:03Cool.
01:02:05Grazie.
01:02:07I'm starving.
01:02:09Should have been
01:02:09snacking on the truffles.
01:02:11What?
01:02:12After all our hard work?
01:02:13We could sell them
01:02:14and use the money
01:02:15to fund our little detour.
01:02:16At least.
01:02:19Hey,
01:02:20um,
01:02:22you were gonna ask me
01:02:23something earlier
01:02:23in the van.
01:02:25What was it?
01:02:25Oh.
01:02:27Nothing.
01:02:27It's not important.
01:02:33Actually,
01:02:34I was
01:02:35gonna ask you
01:02:36if you wanted
01:02:37to go out to dinner.
01:02:38We are out to dinner.
01:02:40I mean,
01:02:41like, uh,
01:02:43proper
01:02:45date.
01:02:47Oh.
01:02:49Well,
01:02:49if you would have asked that,
01:02:51I
01:02:52could have said
01:02:52but I'd like that.
01:02:55Good.
01:03:01So,
01:03:02do you miss home?
01:03:04Yeah,
01:03:05sometimes I do.
01:03:07I think you'll ever
01:03:08go back,
01:03:09you know,
01:03:09even if you don't,
01:03:10um,
01:03:11if I don't make it out here?
01:03:14I don't know.
01:03:16I'd like to think
01:03:16I wouldn't compromise
01:03:17but I know that sounds petty.
01:03:19No,
01:03:20I get it.
01:03:22Yeah.
01:03:23What about you?
01:03:24Are your, uh,
01:03:25parents supportive
01:03:26of what you do
01:03:27with your cooking?
01:03:27They are, actually.
01:03:28I mean,
01:03:29my mom,
01:03:29she teaches me a lot.
01:03:30She thinks I take
01:03:31things too seriously.
01:03:33Well,
01:03:34do you?
01:03:36Yeah,
01:03:36I guess.
01:03:37But only when it really matters,
01:03:38you know?
01:03:39It's not like I stress out
01:03:40all the time.
01:03:41Yeah.
01:03:42Yeah, you know,
01:03:44that's the thing.
01:03:45I'm always worried
01:03:46about the stress.
01:03:46They say it's the stress
01:03:47that
01:03:48makes chefs burn out
01:03:49so quickly,
01:03:50right?
01:03:52I always wonder
01:03:53if I'm gonna
01:03:55work so hard
01:03:56to get there
01:03:57and then
01:03:58just hate it.
01:04:00Yeah.
01:04:01Well,
01:04:02if that did happen
01:04:02and you did end up
01:04:03hating it,
01:04:04would you,
01:04:05would you want
01:04:05to take it all back?
01:04:08No.
01:04:09No,
01:04:09I'd still want
01:04:10to get there.
01:04:12The whole experience
01:04:13of it.
01:04:13Yeah,
01:04:14learn from it.
01:04:14Yeah.
01:04:16What about you?
01:04:17With your whole
01:04:18brownie recipe sensation,
01:04:19would you take that back
01:04:20if you could?
01:04:23I mean,
01:04:23on the one hand,
01:04:24maybe I would.
01:04:25You know,
01:04:25I wouldn't be so boxed
01:04:26into this corner
01:04:27that I'm in
01:04:27and on the other hand,
01:04:30I wouldn't have
01:04:30all this attention
01:04:31and interest
01:04:31from publishers,
01:04:32so I,
01:04:34I don't know.
01:04:36You might not
01:04:36have come out here
01:04:37either.
01:04:38Yeah.
01:04:40That would have
01:04:41been terrible.
01:04:44Yeah,
01:04:45it would have been.
01:04:52should, um,
01:04:53yeah,
01:04:53um,
01:04:54to,
01:04:55yeah.
01:04:55Yeah.
01:04:56It's getting late.
01:05:17Do you mind if I take a shower?
01:05:18Oh, yeah,
01:05:19no,
01:05:19go,
01:05:19go right ahead.
01:05:20Okay.
01:05:24Oh,
01:05:25my gosh.
01:05:27Oh.
01:05:45Yeah.
01:05:49Oh,
01:05:49it's like
01:05:502 a.m.
01:05:51here.
01:05:52Yeah,
01:05:52I'm still in Italy.
01:05:55Okay,
01:05:56hey,
01:05:56you know what,
01:05:57if this isn't
01:05:57an emergency,
01:05:58can we do this
01:05:59another time?
01:06:01Yeah,
01:06:01now's not good.
01:06:03Thanks.
01:06:08Is everything
01:06:09all right?
01:06:09Yeah,
01:06:10sorry about that.
01:06:12When was it?
01:06:14It's my dad.
01:06:18He calls me
01:06:19to check in on me
01:06:21and remind me
01:06:22of all the things
01:06:23I haven't accomplished yet.
01:06:27He claims
01:06:27he still can't get
01:06:28the time zone right
01:06:29between New York
01:06:30and here.
01:06:31Oh,
01:06:32I'm sorry.
01:06:33What about your mom?
01:06:34Does she,
01:06:35does she call you often?
01:06:37Yeah,
01:06:38um,
01:06:38we talk a couple times
01:06:39a month.
01:06:41But,
01:06:42uh,
01:06:42she wants to come out here
01:06:43and I know
01:06:45if she does,
01:06:46he's going to come
01:06:47with her.
01:06:47Hmm.
01:06:48So.
01:06:49It must be hard for her
01:06:50to have you so far away.
01:06:52Yeah.
01:06:53It's okay.
01:06:56You know,
01:06:57my dad,
01:06:58he,
01:06:59sometimes he just calls
01:07:00me for the strangest
01:07:01things.
01:07:02Like what?
01:07:03Oh,
01:07:04like
01:07:05stupid movie
01:07:06that he watched
01:07:07wants to tell me about
01:07:08or
01:07:08what he ate
01:07:09for breakfast.
01:07:10Yeah.
01:07:12Little things like that,
01:07:13you know?
01:07:13Hmm.
01:07:14And I
01:07:16realized that
01:07:16I think he
01:07:17just
01:07:18was calling
01:07:19because he wants
01:07:19to hear my voice.
01:07:21Make sure I'm
01:07:22doing okay.
01:07:25Yeah.
01:07:27Well,
01:07:29I'm sorry
01:07:30I woke you up.
01:07:30No,
01:07:30it's okay.
01:07:31Good night.
01:07:33Good night.
01:07:49Good night.
01:07:49Nile.
01:07:50Ciao.
01:07:51Ciao.
01:07:54I have a mechanic
01:07:55call,
01:07:56so the van's ready.
01:07:57Good.
01:07:58Let's, uh,
01:07:59hope he doesn't ask
01:08:00for your number.
01:08:05Is your uncle?
01:08:08No.
01:08:09Wait,
01:08:10am I,
01:08:10am I reading this right?
01:08:12What?
01:08:12It's a,
01:08:13it's a reply
01:08:14to one of my posts.
01:08:15Is the restaurant owner
01:08:16back home that they're
01:08:17opening up a new
01:08:17high-end restaurant?
01:08:18They are,
01:08:19interested in having
01:08:20me as a chef.
01:08:23You're kidding.
01:08:24No,
01:08:25look,
01:08:26there's even a reply
01:08:27from my publisher.
01:08:28Just wait until
01:08:29her cookbook comes out.
01:08:31That's,
01:08:32that's great.
01:08:35Oh,
01:08:35I'm being super
01:08:36insensitive.
01:08:37I'm,
01:08:37I'm sorry.
01:08:38You,
01:08:38you just didn't get
01:08:39that job,
01:08:39and I'm just,
01:08:41sorry.
01:08:42No,
01:08:43it's,
01:08:43it's fine.
01:08:44Congratulations.
01:08:47Hey.
01:08:50What is it?
01:08:51Well,
01:08:53you got the job offer
01:08:54because of the posts,
01:08:55right?
01:08:56Well,
01:08:56I mean,
01:08:57I think it's like an
01:08:57interview at this point,
01:08:58but I,
01:08:58I guess.
01:09:00Okay,
01:09:00and the posts were all
01:09:01about food.
01:09:04What are you getting at?
01:09:05You and I have been
01:09:06cooking together.
01:09:08It's not all you.
01:09:10So what,
01:09:10do you think my posts
01:09:11are yours or something?
01:09:13No,
01:09:13I'm not.
01:09:14I mean,
01:09:15you know what?
01:09:15Some of that stuff was,
01:09:17and the rest were things
01:09:18we made together.
01:09:20And,
01:09:21you know what?
01:09:22This isn't coming out,
01:09:23right?
01:09:23No,
01:09:23no,
01:09:24no,
01:09:24no.
01:09:24So,
01:09:24so you think because
01:09:25we cooked together
01:09:25and you,
01:09:26what,
01:09:26took me around to some
01:09:27touristy foodie places,
01:09:28that what?
01:09:29I didn't say that,
01:09:30okay?
01:09:30I mean,
01:09:31the posts are mine.
01:09:32The,
01:09:33the content is mine.
01:09:34People are interested in
01:09:35what I'm cooking and creating,
01:09:36you know,
01:09:37not,
01:09:37Not me.
01:09:40You know,
01:09:41you're right.
01:09:42Why should I be upset?
01:09:43It's just a dream of mine.
01:09:45And I shouldn't be upset
01:09:46that it's becoming
01:09:46a reality for you.
01:09:49Rob.
01:10:02Grazie.
01:10:07Joel.
01:10:08Ciao.
01:10:10Ciao.
01:10:13I don't know.
01:10:43Thanks.
01:10:46Yeah.
01:10:48I'll, um, see you later.
01:11:12Hey.
01:11:14Oh, hey, you're back.
01:11:17Everything okay?
01:11:18Yeah, but the bank got fixed, so.
01:11:20Oh, good, good.
01:11:23Well, you look content.
01:11:24Oh, yeah.
01:11:25Well, the buyer made an offer on the house.
01:11:28Full price.
01:11:28Really?
01:11:29That's great.
01:11:30Yeah, and it's all thanks to you and Rob.
01:11:32Oh, I'm sure the house had something to do with it.
01:11:35Where is he?
01:11:36Did he stick around?
01:11:39No.
01:11:42Complicated.
01:11:44Yeah, I know.
01:11:46I mean, they were my posts, right?
01:11:49And it's not like I asked him to take me around everywhere.
01:11:54Do you think he helped you?
01:11:55Um, yeah, it's not like he did everything.
01:12:02Does he think that?
01:12:05I don't know.
01:12:07I just, I just wish he could have just been happy for me, you know?
01:12:11Sure.
01:12:12Yeah.
01:12:12I mean, if you wanted him to hide how he was really feeling.
01:12:18So do you, do you think I was in the wrong, then?
01:12:22Oh, no.
01:12:23I'm, I'm not the one to judge that.
01:12:28I mean, maybe you don't want to admit it, but from what I've seen, there seems to be something
01:12:34between you two.
01:12:38So what do I do?
01:12:42If you care for him at all, then career, pride, mistakes, they shouldn't get in the way.
01:13:04Oh, excelente.
01:13:07Don't miss out on the focaccia.
01:13:09Delicioso.
01:13:38Oh, hey, there you are.
01:13:40Rob was looking for you.
01:13:42So I'll just be inside.
01:13:50Hi.
01:13:51Hey.
01:13:54Look, I won't stay long.
01:13:56I've been thinking, and I'm sorry.
01:14:02It was pretty arrogant of me to want to take credit for all your hard work.
01:14:07No, I...
01:14:08I was jealous.
01:14:10You were right about that.
01:14:13You deserve this.
01:14:17Rob, I don't know what to say.
01:14:19You don't have to say anything.
01:14:20I don't have to say anything.
01:14:21But I am happy for you.
01:14:28Rob...
01:14:29I'll see you around.
01:14:30I'll see you around.
01:14:31I'm sorry.
01:14:32I'm sorry.
01:14:47I'll see you around.
01:14:48You're right.
01:14:48I'm sorry.
01:14:51I'm sorry.
01:14:52I'm sorry.
01:14:54You're right.
01:14:56I don't know.
01:14:56You're right.
01:14:57I'll see you around.
01:14:57Let's go.
01:14:57Oh, baby.
01:14:58You're right.
01:15:25Grazie Giovanna.
01:15:26Ciao.
01:15:35I've been overwhelmed by the amazing response to my experiences in Italy.
01:15:39The wonderful food and recipes aren't all my creations.
01:15:43I've failed to give a lot of credit where it's due.
01:15:46And that's with the incredible Rob Cowley.
01:15:51He has selflessly helped me on this journey, not just to discover Italy, but myself.
01:15:58I have been lucky to get to know him and see his culinary passion firsthand.
01:16:05He's an amazing cook and deserves to be a chef much more than I do.
01:16:11Any restaurant would be lucky to have him.
01:16:26All packed?
01:16:29Yep.
01:16:29Just about.
01:16:30I was thinking we should go out for dinner since it's your last night here.
01:16:34My treat.
01:16:35Oh, you don't have to do that.
01:16:37Well, it's not like I get a lot of chances to spoil my nieces and nephews these days.
01:16:41Well, it's not like I'm seven years old anymore.
01:16:43Exactly.
01:16:44So I can't cement my role as favorite uncle with a stuffed animal.
01:16:48What do you think?
01:16:49Sure.
01:16:50That sounds good.
01:16:52So what are you going to do when you get home?
01:16:55Probably return the advance money to my publisher.
01:16:58You're not doing it.
01:17:00I wrote them an email this morning telling them I don't think it's going to be finished
01:17:03in time.
01:17:06I honestly don't think it's ever going to be finished, you know, at least not the way
01:17:09they and I would both want, so.
01:17:11Gosh, I'm sorry.
01:17:12No, it's honestly not what I wanted anyways.
01:17:16Yeah.
01:17:17What about the chef job?
01:17:19Turned it down.
01:17:23Rob?
01:17:25I, um, I hope he gets to achieve all his dreams.
01:17:33You know, I really think you're going to miss all this.
01:17:37Yeah, you know, I really am.
01:17:41And I'm really going to miss you.
01:17:43Oh.
01:17:46You know, about that, I have been thinking Christmas is going to be here before we know
01:17:52it.
01:17:52And, uh, I kind of miss those snowy Christmases back home, you know?
01:17:57Yeah?
01:17:58Just the snow?
01:18:00Well, maybe a little more than that.
01:18:06It's past time for me to move on and just get back home, back to family.
01:18:14We would love to have you home.
01:18:16You know, not just for the holidays.
01:18:18Yeah.
01:18:19Yeah.
01:18:20Yeah, I'd like that too.
01:18:21Yeah?
01:18:26I, uh, I have a confession to make.
01:18:29I may have invited someone else.
01:18:32You did.
01:18:33Well, I was just thinking it would be a shame for you to leave Italy without at least having
01:18:38said goodbye.
01:18:39Why?
01:18:49Hi.
01:18:51Hi.
01:18:53Um.
01:18:56Uh, you know, that view really is spectacular.
01:18:59You probably ought to go check it out.
01:19:02Thanks.
01:19:03Uh, I'll take care of our order.
01:19:05Sure.
01:19:12Hey, I'm sorry to interrupt your going away dinner.
01:19:17I didn't think I'd ever see you again.
01:19:20Didn't think or didn't want?
01:19:24I'd be glad you're here.
01:19:28I saw what you wrote.
01:19:29Well, you didn't have to say that.
01:19:32Yeah.
01:19:33I guess I did, actually.
01:19:35And you turned down the job.
01:19:37Mm-hmm.
01:19:37You shouldn't have done that.
01:19:39No, it, it was the right decision.
01:19:44Just, I'm so sorry that I hurt you.
01:19:46You know, after everything that you've done for me and teaching me all the things that
01:19:50you've learned, taking me around, I'm just, I'm, I'm so sorry.
01:19:55It's, it's okay.
01:19:56I mean, I didn't want the tour to end because I was afraid I'd never see you again.
01:20:04Really?
01:20:05Yeah.
01:20:06Me too.
01:20:06I mean, you made me excited about cooking again, you know?
01:20:11I just, you reminded me of why I fell in love with it in the first place.
01:20:16And I just, I just really love spending time with you.
01:20:23Yeah.
01:20:24Yeah.
01:20:24It was a lot of fun.
01:20:25Mm-hmm.
01:20:28I just don't want to lose you.
01:20:32I mean, you don't have to.
01:20:50Really hate to interrupt this moment.
01:20:53Uh, I don't suppose either of you have checked your social media accounts lately?
01:20:57No.
01:20:58Uh, you may want to.
01:21:03Wow.
01:21:04It's the restaurant from back home.
01:21:06It looks like my restaurant may need two new chefs.
01:21:09Rob Kelly and April Meyer.
01:21:11When can the two of you meet with me?
01:21:12What are you going to do?
01:21:15I, I, I don't know.
01:21:17What, what do you want to do?
01:21:19Well, I'm not going to do it without you.
01:21:20No.
01:21:22Really?
01:21:23Yeah.
01:21:26When do we leave?
01:21:44Hello everyone and welcome to an endeavor that I am quite proud of.
01:21:49I am excited to have not one, but two cooking sensations running the culinary vision for my new restaurant.
01:21:56Ladies and gentlemen, chefs, April Meyer and Rob Kelly.
01:22:05You're welcome.
01:22:06You ready?
01:22:06All right.
01:22:07Okay.
01:22:08Three, two, one.
01:22:16Now seating.
01:22:18Come on in.
01:22:22Thanks, Dad.
01:22:24Well, are you ready for this, Chef April?
01:22:27Are you ready, Chef Roberto?
01:22:30Let's go.
01:22:32I am never going to live that down, am I?
01:22:34No, you're not.
01:22:36Come on.
01:22:36Let's go.
01:22:37Let's go.
01:22:38No, I'm not.
01:22:38I'm not.
01:22:40No, you're not.
01:22:42No.
01:22:47No, no.
01:22:50No, I'm not.
01:22:50No.
01:22:52No.
01:22:57I'm not.
01:22:59No, that's right.
01:22:59No, no, it's really good.
01:23:06The first day is being a nurse.
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