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Watch Chef’s Kiss Free full movie online in HD on Dailymotion (2026).
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AnimalsTranscript
00:00:14I feel so alive, yeah, I'm letting go, I'm living my life.
00:00:27Hey, guys.
00:00:28I come bearing gifts.
00:00:31Maddie, it is 9.14 in the morning.
00:00:33It is never too early for ice cream.
00:00:35Besides, when you've been up since 4 with a baby, it's already feels past lunch.
00:00:41Oh, my gosh.
00:00:42This is why I love being a food-focused agency.
00:00:45Oh, come on, you can't say no.
00:00:48Okay, fine, you win.
00:00:55That is so good.
00:01:03I know what your business brain is thinking.
00:01:05Oh, you mean you flying to Italy on Ardheim to rescue some struggling company and go on some wild goose
00:01:11chase before they even renew our contract?
00:01:14Gee, what is my business brain thinking?
00:01:17That it's a bad idea?
00:01:19I know that you spend weeks in this campaign.
00:01:21Oh, but weeks?
00:01:23Mads, Luca spent the last 50 years building up the Russo brand in the U.S.
00:01:27He was able to take his small family name and make it global.
00:01:32I'm not just going to let that die.
00:01:36Besides, they're our biggest client and we need them.
00:01:38Without the green light from Tuscany, you know the U.S. board is never going to approve a total rebrand.
00:01:43It makes more sense for them to tighten the belt and tear up our contract when it expires next month.
00:01:48That's why I need to go there myself.
00:01:50I can get the Italians' attention.
00:01:52How?
00:01:53By sky riding over Tuscany?
00:01:55I won't have to.
00:01:56My source has told me exactly who I need to find.
00:02:01This is Luca's sister, Francesca Russo, now the sole heir to the Russo family.
00:02:07And she still owns the original trattoria on Tuscan family land.
00:02:12This is exactly what the brand is missing.
00:02:15We lean into this, go full origin story.
00:02:18The whole campaign is about her being the new face of Russo's pasta sauce.
00:02:22She's the heartbeat.
00:02:24Real roots, real women, real sauce.
00:02:28Alright, it's worth a shot.
00:02:31Let's do this.
00:02:36That's my ride.
00:02:37Okay.
00:02:38Call me when you get there and have a safe flight.
00:02:42Ciao.
00:02:44And if you happen to stumble upon a ridiculously handsome Italian guy, don't overthink it.
00:02:50Bye, Mads.
00:02:52Let's go.
00:03:24Roberto insisted that I give compliments to the chef.
00:03:27He said the Italian tele-speciale is magnífico.
00:03:30Ah, grazie.
00:03:32It's a total prima donna.
00:03:33It's a total porcini cream.
00:03:35Knocks it out of the park every time.
00:03:39The park?
00:03:40Is this another American expression?
00:03:43Ah, for someone who claims never think about home, home makes its way into the conversation.
00:03:49Look, maybe I'm linguistically nostalgic, but that's it.
00:03:53No, that's not convinced.
00:03:56I'll let you know I've gone a whole month without saying a piece of cake.
00:04:01Wow, progresso.
00:04:02You're basically Italian.
00:04:04The sass I have to do.
00:04:06Yeah, if sass I worried you, you would have left that leaf as espresso.
00:04:10Yeah, good point.
00:04:11But for the record, I'm not going back.
00:04:14Not now, not ever.
00:04:21Well?
00:04:25It's not right.
00:04:26It still needs something.
00:04:34It's not right.
00:04:38It's not right.
00:05:09it's her hey you hello hi guys oh my gosh that looks amazing look at those cute buskers are
00:05:25adorable right it feels like a dream
00:05:32lo lo are you okay i am so so sorry are you okay yeah you speak english and thank goodness
00:05:44you just came out of nowhere me you're the one on your phone right i mean guys i'm close back
00:05:52okay are you sure you okay i'll be fine i should go then again i'm so so sorry
00:06:26isabella hi it's it's me lauren
00:06:34i'm so excited to be here it's so rustic i'm in love already go go i'll take it oh thank
00:06:42you so
00:06:43much i can't believe i'm here honestly it's my first time in italy
00:06:51okay i'm obsessed you must be starving
00:07:01is this francesca si apparently very precocious even as a bambina bambina i love it i can't wait to meet
00:07:11her i just want to learn everything about her i was actually thinking maybe we can get some footage
00:07:17of her cooking
00:07:21is something wrong
00:07:25francesca she's not coming
00:07:29but when we talked you said that she was here often si si she's here but how do i say
00:07:35without a
00:07:35disrespect uh she has made herself unaccessible today that's fine i'm super flexible uh uh not only
00:07:44today i told her you were coming after we dm'd and i assumed she'd be okay with it but
00:07:50she wants no association with the tin sauce at all wait what she only told me today and you're
00:07:58ready on your flight honestly i was not expecting her to be so stubborn she has never refused a guest
00:08:04before scorsi i feel terrible you come all this way maybe there are some other things i cannot be
00:08:11planned during your stay but look she is the new face of the russo pasta brand look i promise you
00:08:18she'll love it it's a very doubtful she's never cared for brands but she is the brand
00:08:23luca and francesca were very close but their philosophies were very different francesca believes
00:08:30that the sauce should be made from scratch ingredients and family recipes handed down through generations
00:08:36to to mass produce it in the factory would be a ridicule a mockery
00:08:43more please don't take it personally it's not your fault she does you not support a sluggish pasta sauce
00:08:53sluggish
00:08:55millions of americans would disagree with you
00:08:58the russo name means live to her anymore the trattoria is a true love kept alive for a sentiment
00:09:15okay it's just a minor setback all i have to do is come up with a new rebrand how hard
00:09:22could it be
00:09:22look at where i am
00:09:44oh wow
00:09:54this is the most sublime pizza i've ever tasted it's my girlfriend's favorite
00:10:00makes sense i mean the crust the cheese the ham that doesn't taste like ham
00:10:05magnifico i will give compliments to the chef please do
00:10:11chef of course okay what if i team up with the chef for a few days
00:10:15i can get all the inspiration i need just being around the food the people the culture
00:10:21you know the trattoria is as much the heart of the story
00:10:24meravigliosa you can still do your job just in a different way
00:10:29maybe francesca will come around you never know
00:10:32hey uh beller i was thinking that's a week
00:10:37you
00:10:39what are you doing here
00:10:40i'm the chef
00:10:42you've already met
00:10:45benissimo to settle then
00:10:47what's settled
00:10:54turns out he's from the west coast and you'll never guess
00:10:57never guess what
00:10:58he's also the head chef
00:11:01from what i saw he was pretty cute
00:11:03i hadn't even noticed
00:11:05well i'm sure he noticed you
00:11:07even when you're jet lagged you're charming
00:11:09speaking of charming
00:11:11you have got to see this place
00:11:13it's literally like something out of a freaking movie
00:11:15if you open that closet and find matching slippers to the rope you've got on
00:11:18i will literally lose it
00:11:21and it also smells like fresh flowers everywhere
00:11:24i mean you know how much i love crunchy numbers but i gotta admit you're living the dream
00:11:30yeah except now that francesca has completely blown me off
00:11:34i now have to redesign a whole new campaign
00:11:36hey at least the chefs agreed to help
00:11:39maybe i just have to prove that i'm more than just another tourist you're sticking out like a sore thumb
00:11:44and you're gonna do that by
00:11:47becoming more italiana of course
00:11:50everybody here gets dressed up
00:11:52like the women are so glamorous
00:11:54and the guys super stylish
00:11:56ooh la la
00:11:57oui oui oui
00:11:58girl that is french
00:12:01touche
00:12:08i don't like being ambushed like this bella
00:12:12she's a passionate and obviously molto bene at the job
00:12:15why don't help her out
00:12:17i don't have time for it
00:12:24give her a chance
00:12:26she wants to create something meaningful
00:12:28meaningful about tin sauce
00:12:30trust me i've tried this stuff back home
00:12:31it's not the same
00:12:32well she grew up with it
00:12:33it means a lot to her
00:12:34i know her type
00:12:35she's all hashtags and highlight reels
00:12:38and that's not what we're about here
00:12:39and you know it
00:12:40then show her what we're about
00:12:42she'll just get in the way
00:12:43promise you
00:12:49ciao
00:12:53high heels don't belong in the kitchen
00:13:02grazie
00:13:05so how long you've been in italy
00:13:07about two years now
00:13:10i'm jealous
00:13:12have you ever seen the movie under the tuscan sun
00:13:15palo
00:13:16mazzerra
00:13:17por favore
00:13:18si chef
00:13:29just like trader joe's
00:13:31only cuter
00:13:37is that russo's pasta sauce
00:13:41that
00:13:44is russo's real pasta sauce
00:13:47passed down through generations
00:13:50smells just as good as the tins back home
00:13:53tinned
00:13:54yeah
00:13:55okay that's enough
00:13:56service starts in 30 minutes
00:13:58you need to go
00:13:58okay but just
00:13:59no no no
00:14:00out please
00:14:02thank you
00:14:08how am i supposed to create content for a food campaign when he won't let me near the food
00:14:13doesn't he get it i'm here to help
00:14:16typically it's a chef's job to be a brutto
00:14:19don't take it personally you can come around
00:14:30signora
00:14:31ciao
00:14:37you're still here
00:14:39haven't given up yet huh
00:14:41you know contrary to what you may think i'm only doing my job which is just as important as yours
00:14:47actually
00:14:47so all i need is for you to let me get on with it okay
00:14:50and another thing
00:14:52russo's pasta sauce
00:14:54sure it's sold in a tin can
00:14:56but it holds a special place in millions of people's hearts
00:14:58including mine
00:15:01and as a chef
00:15:02you should appreciate that
00:15:06okay
00:15:09okay
00:15:10you make a fair point
00:15:12oh
00:15:13well good
00:15:14does this mean
00:15:16yes i will help you
00:15:18with your project
00:15:20only if you lose the phone
00:15:22not gonna happen
00:15:23i thought you wanted to create something meaningful here
00:15:25yeah and i need to document it with my camera
00:15:27it's not a real camera
00:15:29look i just need to get the content okay it's part of my job
00:15:32what we do here is not about content
00:15:35it's about
00:15:37connecting
00:15:39that's not bad did you just come up with that yourself
00:15:41you're welcome to use my real camera anytime
00:15:46fine
00:15:47great
00:15:48we'll see you back here bright and early
00:15:50bring it back
00:15:51for what
00:15:53market day
00:15:54you got it chef
00:16:05so i'm guessing you're a regular around here
00:16:09yeah i could say that
00:16:11francesca's had a tab here for years
00:16:14just happens organically
00:16:17have you ever been on a hike gone up a beaten path
00:16:19ended up somewhere unexpected like a waterfall or a lake
00:16:24ended up in a zumba class once
00:16:26wasn't planned
00:16:27definitely not organic
00:16:31so what are you hoping to get out of all this
00:16:34i just want to create a fresh new campaign
00:16:37that really represents what the sauce meant to me growing up
00:16:41you know the magic it makes people feel
00:16:44not just like a can on the shelf
00:16:48you don't often see brands caring about people
00:16:50they should
00:16:52brands give a sense of belonging
00:16:54they make memories between friends and families
00:16:56these memories that last forever
00:17:00here
00:17:02fragola
00:17:04from lambda
00:17:05to good food
00:17:06you can actually taste where it's from
00:17:10this is so sweet
00:17:12mm-hmm
00:17:12right
00:17:12oh my gosh
00:17:13definitely the best strawberry i've ever had
00:17:15hold up
00:17:16this could go viral
00:17:16i'm just saying
00:17:18they will literally package this in stores back home
00:17:22make a lot of money
00:17:25here
00:17:27lavender or pistachio
00:17:31thank you
00:17:36oh my goodness
00:17:37the crunch without the crumbs
00:17:39they call that the polite crunch
00:17:42cafe
00:17:44almond americano grande frappe
00:17:46por favore
00:17:48por favore
00:17:53is everything back home as complicated as your coffee
00:17:58having choices isn't a bad thing
00:18:00ask the macarons
00:18:06espresso
00:18:09radical
00:18:09radical in its simplicity
00:18:10cheers
00:18:11cheers
00:18:18that's really good
00:18:19i'm not mad
00:18:30francesca
00:18:41francesca it is such a pleasure to meet you
00:18:44your reputation precedes you
00:18:46your trattoria
00:18:47your family
00:18:48i'm in awe
00:18:56i've been getting to know the trattoria and the markets
00:19:00rancesca
00:19:00walnuts
00:19:00and it's really been
00:19:05shh
00:19:06should i follow her
00:19:07what did she say
00:19:11it's an italian expression
00:19:13very difficult to translate
00:19:14yeah she's
00:19:17an enigma
00:19:35I'll work on it.
00:19:37All right, my station, your station, see?
00:19:40See, chef.
00:19:41Taro gnocchi.
00:19:43First, we chop potatoes.
00:19:46Whoa.
00:19:47Okay, where are we putting those?
00:19:49That goes into this.
00:19:50Yep.
00:19:52Put your potato in like this.
00:19:55Oh, those are hot.
00:19:56Then you're going to squeeze it out.
00:20:00That's it, okay?
00:20:02Yep.
00:20:05Pepper, salt.
00:20:09Not too much.
00:20:12That'll do.
00:20:14Flour.
00:20:14One cup of flour.
00:20:15Like that.
00:20:17Oh.
00:20:18Okay, if I miss some, do I just add a little bit?
00:20:20Just throw a little bit more.
00:20:21Okay, just a little bit more.
00:20:22You're going to crack this into, right?
00:20:25You're going to catch the yolk like this.
00:20:28Gentle.
00:20:29That's it.
00:20:29Okay, then create like a little...
00:20:33Take that off.
00:20:34Okay.
00:20:34All right.
00:20:35Good.
00:20:35Put that in here.
00:20:37Then re-massage.
00:20:40Okay.
00:20:53Wow.
00:20:54This did not go to plan.
00:20:55Mm-hmm.
00:20:57Great.
00:20:58My humiliation immortalized on film.
00:21:0135 millimeter adds to the drama.
00:21:04You don't really see traditional film cameras much these days.
00:21:08This was my grandfather's.
00:21:09You'd be amazed at some of the beautiful shots used to capture this old thing.
00:21:13And now it's being used to capture this.
00:21:16Don't beat yourself up, right?
00:21:17It takes years of practice.
00:21:19I mean, I'm still trying to crack the perfect gnocchi recipe.
00:21:22I'm not there yet.
00:21:23Needs that little special something, but it'll be good.
00:21:26Mark my words.
00:21:27Wow.
00:21:28Man on a mission, huh?
00:21:30Yeah.
00:21:32Seeing things play behind the scenes here has just been really helpful.
00:21:36It's so authentic.
00:21:39What?
00:21:40What did I say?
00:21:41It's just folks around here get a little tired when tourists come and call their lives authentic.
00:21:47It just feels hollow, you know?
00:21:50Oh, I see.
00:21:51Well, how's unprocessed?
00:21:57Or raw?
00:21:59Oh, okay.
00:22:01I see.
00:22:03How's that for authentic?
00:22:06Oh.
00:22:24Hey, it's me.
00:22:25I just got off the phone with the Russo board in New York.
00:22:28Definitely getting the vibe they're going to kill our contract.
00:22:31So, how's the new campaign coming along?
00:22:33Going great.
00:22:37Because meaningful storytelling just comes out of thin air.
00:22:40I don't know.
00:23:31Typical tourista bella musica grazie
00:23:53So I hear you're making your mark on my family's business
00:23:59So you do speak english
00:24:02Of course I speak english
00:24:04What do you think I have spaghetti for brains
00:24:06Well tell me
00:24:10What's all your fussing over this tomato sauce
00:24:14Your brother luca
00:24:15He had a real passion for the u.s. company
00:24:17And now he's gone
00:24:19There's no one to hand it down to
00:24:21So do you think you owe it to him to save it
00:24:24Well it's not just about luca
00:24:27When I was a kid
00:24:29The first meal me and my cousin learned how to make
00:24:30Was spaghetti with russo sauce
00:24:33Kept us fed more times than I can count
00:24:35Not to mention 50 years in the business
00:24:37That's a big deal
00:24:38Oh 50 years
00:24:39Oh no no no
00:24:40In america maybe but my family started farming on toscana soil a century ago
00:24:46We are 100 years old this year
00:24:49100 years I had no idea
00:24:52Congratulations
00:24:53Just got no soil
00:24:55100 years
00:24:58Authenticity
00:24:59Ah this word authenticity
00:25:02Is so trite
00:25:04Businesses can't afford real authenticity
00:25:07Especially not when it's served in a tin
00:25:10Thinned out so it stretches farther
00:25:13Loaded with preservatives so that it lasts forever
00:25:17Good food is made with tenderness and care
00:25:22As though it were for your own family
00:25:28Consumers don't know the difference so why bother
00:25:31Consumers are not as dumb as you think
00:25:33Sure some may prefer homemade to off the shelf
00:25:36But for busy working families
00:25:38Russo serves a very practical purpose
00:25:41And there's nothing wrong with that
00:25:44If I were you
00:25:45I'd be so proud
00:25:51Yet
00:25:53Even practical things get chewed up and spat out
00:25:58No one could stand up to a legacy like yours
00:26:03And that's something I want to be a part of
00:26:09I used to think so too
00:26:17Oh no no
00:26:18Tell her then
00:26:43I'll catch you tomorrow
00:26:44I want to try a few new ratios first
00:26:48Why this fixation with the gnocchi
00:26:50It's becoming strange
00:26:51You know why
00:26:53It's still missing
00:26:55Something
00:26:58Hey
00:26:59Some of the best chefs in the world
00:27:00Take years to perfect their recipe
00:27:02The Russo sauce took decades
00:27:04You're going to work in the kitchen
00:27:05You've got to be willing to give it your all
00:27:08I thought the reason you came here
00:27:11Is so that you didn't have to keep giving it your all
00:27:14No
00:27:15I think maybe you should ask yourself
00:27:18Hmm
00:27:18Is this a gnocchi more than just a gnocchi?
00:27:22See I think this would be very illuminating
00:27:24And helpful for everyone
00:27:25Okay okay
00:27:26Alright thank you for the suggestion
00:27:28Ce vediamo domani
00:27:33Buonanotte
00:27:48Quanto eravamo giovani Luca
00:27:54Mi sembra ieri
00:28:03Mi manchi
00:28:05Mi manchi
00:28:28So what'd you think of Francesca
00:28:31She's not what I expected
00:28:34Look don't take it personally right
00:28:35She's just seen the folks back home
00:28:37Take the Russo name
00:28:38And destroy it
00:28:39Well in her eyes anyway
00:28:41Is that how you see it?
00:28:43The way I see it
00:28:45Small companies could use folks like you
00:28:48Here
00:28:49Wanna give it a whirl?
00:28:51Yeah
00:28:54Okay
00:28:55Come on get your model on
00:28:56Oh okay
00:29:06Who knew that a vegetable could be this beautiful?
00:29:09I think you mean fruit
00:29:10And then pomodori has seeds
00:29:11And it's flawless
00:29:14Man I can't remember the last time I saw a camera
00:29:17That didn't have a USB port
00:29:19Better believe it
00:29:20Chemically processed old school
00:29:22Yeah I think your photos go straight up to the digital attic huh?
00:29:25Living their best life
00:29:27Free from best and ugly picture frames
00:29:31Here
00:29:32Pick a pretty specialty heirloom tomato
00:29:35Try it
00:29:38Whoa
00:29:40It's kind of everywhere here
00:29:42Thank you
00:29:43Get a little bit up here
00:29:45There you go
00:29:48Good
00:29:49What'd you think?
00:29:50It's actually delicious
00:29:51Okay back so we can take this picture
00:29:58You ever been inside a proper fromagerie before?
00:30:01Does whole foods count?
00:30:03I'm gonna try and forget you just said that
00:30:06I'm good
00:30:06Trust me I don't need that
00:30:08I adore cheese
00:30:09We go way back
00:30:13After you
00:30:25You okay?
00:30:28Well you're gutsy
00:30:29Most don't make it past the door
00:30:37I have to confess something
00:30:39I tried to find you on socials
00:30:41Yeah and what'd you come up with?
00:30:43A whole lot of nothing
00:30:46Well that shouldn't surprise you
00:30:48I just don't understand how you restrain yourself
00:30:51Surrounded by all of this beauty
00:30:53You could have millions of followers
00:30:56Huge profile
00:30:58Like
00:31:00Rugged American Chef
00:31:02Wow
00:31:03Rugged huh?
00:31:05It's supposed to sound mysterious and alluring
00:31:07Like
00:31:07Rugged American Chef
00:31:09Moves to Tuscan Countryside
00:31:12It would be a crime
00:31:13Not to share all of this with the world
00:31:17Look
00:31:19This may sound cliched right
00:31:20But
00:31:20When I first got here
00:31:22It was like
00:31:22I could finally see everything
00:31:25Clearly
00:31:25You know
00:31:27It'd be impossible to capture all this on a phone
00:31:30I'd be doing a disservice
00:31:38There's nothing like knowing
00:31:39You know
00:31:40This exact moment
00:31:42In this exact place
00:31:43Is yours
00:31:46And yours only
00:31:50I see what you mean
00:32:05Francesca's grandparents built all this with their bare hands
00:32:08Treated the soil
00:32:10Planted their first vines
00:32:13How's your sense of smell?
00:32:16I've never tested it
00:32:19Back in the day
00:32:20We used to go camping every year
00:32:22This little cabin in the woods
00:32:24And now whenever I smell like
00:32:26Woolen sweaters
00:32:27Or smoky firewood
00:32:29I'm right back there
00:32:30You know
00:32:30Do you have anything like that
00:32:31From when you were a kid?
00:32:35Oranges
00:32:36When my mom and dad would fight me
00:32:38And my cousin would go into the kitchen
00:32:39And like peel oranges
00:32:40But like try to see who could get the longest peel
00:32:43It sounds silly
00:32:44But
00:32:44When I think about it
00:32:46It still makes me smile
00:32:50It's funny the things that stick with us
00:32:52You know
00:32:53If only we could choose
00:32:55You're starting to sound like a therapist
00:32:56Hey don't knock it
00:32:58The longer I was in the kitchen
00:32:59I'll teach you a thing or two
00:33:00May I?
00:33:02Yes
00:33:03But promise
00:33:04No cheeses
00:33:05Okay
00:33:05I've suffered enough today
00:33:07So much for you two going way back
00:33:12All right
00:33:13There we go
00:33:15Okay
00:33:16I want you
00:33:18To tell me
00:33:20What is this for my job?
00:33:23A hotel bar
00:33:26Like a martini
00:33:27It's olives
00:33:28Is it olives?
00:33:29Sicilian grains
00:33:30Nice
00:33:30What about this?
00:33:34Okay
00:33:34Yum
00:33:35Um
00:33:36Coffee
00:33:40Nailed it
00:33:41Mm-hmm
00:33:42Yeah
00:33:42All right
00:33:43Let's put these skills to the test
00:33:46Yeah
00:33:47Mm-hmm
00:33:52Thank you
00:33:57What do you smell?
00:33:59Maybe
00:34:00Cherry
00:34:02Rich
00:34:03But
00:34:03Not sweet
00:34:06Sour
00:34:07Ish
00:34:08Pepper
00:34:10Cracked pepper
00:34:12Did I just say cracked pepper in wine?
00:34:15A little hint of like plum as well
00:34:17Your turn
00:34:22Mm
00:34:24Not bad
00:34:25Can I see?
00:34:26Yeah sure
00:34:32It's one of my favorite reds
00:34:35To Tuscany
00:34:37To delicious wines
00:34:42And great company
00:34:47Oh my god
00:34:49You're back
00:34:53Francesca wants to talk to you
00:34:54She does?
00:34:56About what?
00:35:07Sit
00:35:07Darling sit
00:35:15There is no easy way to say this, Loren
00:35:18But
00:35:20I am selling my shares
00:35:22In the Russo company
00:35:25The final paperwork is being prepared as we speak
00:35:29Selling?
00:35:30To who?
00:35:31To a big food company in Milan
00:35:33Don't know exactly what to do with it
00:35:35What are you saying?
00:35:38I know you were hoping that something different would come of your visit
00:35:44And I admire your passion and your drive
00:35:48But there is no one to pass the torch to
00:35:52No one to carry on the family legacy
00:35:55Every story comes to an end
00:35:59You haven't failed, Loren
00:36:04You're just trying to save something that doesn't want to be saved
00:36:09You can't think of one sentimental reason to hang on
00:36:13If it's not sustainable
00:36:18Sentiment is irrelevant
00:36:23What do they say?
00:36:25If you can't beat them, join them
00:36:44I can't believe she's giving up
00:36:46Right before I've even had a chance to show her what she's about to lose
00:36:50Admittedly, this doesn't sound good
00:36:53But let's not jump to conclusions
00:36:54Let me do some digging on this Zocul company, okay?
00:36:58Check their track record
00:36:59If there's a silver lining, I'll find it
00:37:02One thing's for sure, Lo
00:37:04No deal is ever complete until the contracts are signed
00:37:11Disastro
00:37:13Probably means you're next in line on a chopping board
00:37:16No, no, no, never
00:37:18That's not to reuse her passion
00:37:20Slow down
00:37:21Look, we just have to keep an open mind
00:37:23It's not over yet
00:37:24So American, believing it will work out
00:37:27We just have to come up with something special
00:37:30Something that showcases the wonderful things that Francesca believes in
00:37:35You know, the true connections
00:37:37The precious moments
00:37:38Friends, family, the works
00:37:42What about a party?
00:37:45It's perfect timing to mark the hundred years
00:37:48Party?
00:37:49I love a party
00:37:51But what will a party do to help?
00:37:53If we celebrate Francesca's past
00:37:56Then maybe she'll be inspired to hold on to the future
00:37:58Okay, look, we'll meet at a tasting menu
00:38:00Yeah, can do
00:38:01But I leave on Sunday, which only leaves us two days to prep
00:38:04Well, it's a good thing I thrive under pressure
00:38:05Well, that makes two of us
00:38:07Okay, we will kick off the night with the campaign pitch
00:38:12I will have it ready, okay?
00:38:14I promise
00:38:14Trust me
00:38:15Then we'll celebrate with dinner
00:38:17We'll need the guest list
00:38:18Of course
00:38:19We'll invite all the local press and the mayor
00:38:21Wait, is there a mayor?
00:38:23Si
00:38:24I have a 2019 Barola jam
00:38:26It's his preferito
00:38:27And that'll pair well with my napi de zucca
00:38:29Do not ask me to help you there
00:38:31I wouldn't dare
00:38:32Okay, can we maybe anchor the menu
00:38:34In Russo's pasta sauce?
00:38:36Of course, yeah
00:38:37Prada de Pomodoro for the mayor
00:38:39Perfect
00:38:40Let's show Francesca
00:38:42That the Russo legacy is worth hanging on to
00:38:44All right, well, let's meet back here first thing
00:38:46We'll need an early start
00:38:47Okay
00:38:47And let's keep this a surprise for Francesca
00:38:50Leave it to me
00:38:52Fantastica
00:38:53Okay
00:38:56Okay
00:39:03Okay
00:39:04Good morning.
00:39:40Good morning.
00:39:41Maybe I can help.
00:39:43Be my guest.
00:39:45My pressure's on.
00:39:48From Russo's crop to your chop.
00:39:53What?
00:39:55All right, all right.
00:39:56So, from Russo's vine to your dine, love it first bite.
00:40:04Okay, so making it taste good, and I'll make it sound good.
00:40:08Yeah.
00:40:10I mean, did you write the first one down?
00:40:11I think it's got legs.
00:40:13Are you being funny?
00:40:14No, it stopped meant to sound funny.
00:40:16It sounded very funny.
00:40:18It was good.
00:40:25I'll meet you in the garden.
00:40:26Mm-hmm.
00:40:26Yeah.
00:40:30I've got to hand it to you.
00:40:31You know how to hustle.
00:40:33I mean, we might actually pull this off.
00:40:36You mean we are definitely pulling this off?
00:40:39Mm-hmm.
00:40:41Okay.
00:40:42Ice cream back home is great, but this is, like, next level.
00:40:46How did it get it to be rich and silky?
00:40:48Toss a coin and ask the fountain.
00:40:50Decided about first meeting.
00:40:52It was, like, weeks ago.
00:40:54Mm-hmm.
00:41:06Come on.
00:41:25Cute.
00:41:27Is that...
00:41:28Allegra, Bella's girl.
00:41:30She's visiting from Firenze.
00:41:36i can't believe i've barely posted or even checked my feed and i don't miss it well
00:41:42who me whoa
00:41:50do they teach these moves in culinary school
00:41:53you'd be surprised what they put a rugged chef through
00:41:58well you've definitely found your calling
00:42:01the dancing or the cookie
00:42:05both
00:42:09i've seen you riding all afternoon how's it going
00:42:14warming up if someone asked i would deny it
00:42:18but slowing down has its advantages
00:42:23it feels good just letting go a little
00:42:29it's you too
00:42:31you know sometimes when we're not looking the best things find us
00:42:43scusate amici miei this is for you mia bella
00:42:47thank you
00:42:51what a compliment
00:43:00that's it
00:43:02it's so simple
00:43:05i gotta go i'll see you both tomorrow
00:43:16gracie is finally napping
00:43:18great this has changed me on a molecular level by the way
00:43:23i'm pretty sure that's just the sugar taking the edge off
00:43:27maybe
00:43:28i spent all day investigating this local group and looking at our options
00:43:33the brand pantry might become the empty pantry if we're not careful
00:43:36hey
00:43:37we're not there yet
00:43:38the first five years are always brutal
00:43:41you knew that going in
00:43:43doesn't make it any easier to swallow
00:43:46yeah
00:43:51hello
00:43:51are you okay
00:43:52must be late there
00:43:54it is late and yes i'm okay
00:43:56better than okay
00:43:57i'm calling because i need a favor
00:43:59actually two
00:44:01and big ones
00:44:19ciao
00:44:20ciao bella
00:44:30how's it going
00:44:32i've got francesca's favorite
00:44:33and everything else is all set
00:44:35see
00:44:36guest list confirmed
00:44:376 p.m. tomorrow
00:44:39someone's had a productive evening
00:44:41i think francesca's gonna love it
00:44:44you don't think she has any idea right
00:44:45all she knows is that she's coming here for a meeting
00:44:49don't worry
00:44:50she's always dressed for a party even when it's laundry day
00:44:52all right can you stir this off with me somewhere safe
00:44:57where's mason
00:44:59he's not having the best day
00:45:04problem
00:45:05my supplier is out of trout
00:45:09you up for road trip
00:45:11see
00:45:12i'll grab the camera
00:45:17are we taking the truck
00:45:18nope
00:45:45i'll go
00:45:47go
00:45:48Yeah.
00:45:49Here we go.
00:45:51Well, that could have gone worse.
00:45:53La Vespa in Liberta.
00:45:55La Vespa is freedom.
00:46:00Well, okay, now, I am no fisherwoman,
00:46:03but even I know that we're gonna need more than our bare hands
00:46:06to go fishing for trout.
00:46:08See that guy over there by the boathouse?
00:46:10Cat's out here every afternoon.
00:46:12Cute.
00:46:15Let's go.
00:46:20My cuz would love it here.
00:46:23It's great you're so close with your family.
00:46:25Well, me and Maddie are.
00:46:27Especially since Mom and Dad split.
00:46:29As for the rest of us...
00:46:32Well, let's just say we are dysfunctionally functional, I guess.
00:46:35Yeah, we got our fair share of dysfunction, too.
00:46:38Divorce is tough, though.
00:46:40I mean, sorry to hear.
00:46:42I can't wait for you to see the rebrand campaign.
00:46:45I'm super excited about it.
00:46:47That sounds great.
00:46:48I mean, if all goes to plan,
00:46:49your phone will be ringing up the hook when you get home.
00:46:53Right.
00:46:55You sure you haven't started practicing in front of the mirror yet?
00:46:58If I did, I wouldn't tell you.
00:47:01See?
00:47:01I knew it.
00:47:04Marcello!
00:47:05Ciao!
00:47:19Pretty bold move, coming to live out here by yourself.
00:47:22I could never pull that off.
00:47:25I'm sure you of all people could pull off anything you set your mind to.
00:47:28Miss, uh, what was it again?
00:47:31Trailblazer in New Business Award.
00:47:33Well, well, well.
00:47:35Looks like someone does know how to use the internet after all.
00:47:37Yeah, guilty.
00:47:40Well, I wouldn't miss home either if I was surrounded by all of this.
00:47:44Yeah, sometimes I do.
00:47:45I mean, my friends, family, Bronco.
00:47:49The four-wheel of the four-legged kind?
00:47:51He's my dog.
00:47:53Uh-uh.
00:47:53Yeah, my parents are pretty eager to get me home too, that's for sure.
00:47:58What made you leave?
00:48:03I used to run this kitchen back in San Francisco, high-end place.
00:48:07Success meant being the best, no matter what it took.
00:48:11One day I realized I hadn't tasted my own food in weeks.
00:48:17I was too busy yelling at line cooks and chasing perfection.
00:48:22I was on the verge of burnout, so I quit.
00:48:25I didn't look back.
00:48:27Wow.
00:48:29I wanted to remember what it was like to cook because you care about people,
00:48:33not because you want to win.
00:48:37Sounds like you did the hardest thing.
00:48:40Walking away from all of that, being true to yourself,
00:48:45that takes real strength.
00:48:48Thanks.
00:48:52So, what brought you to Italy?
00:48:56Well, I was actually on my way to Australia.
00:49:00Yeah, the plan was to, uh, hire a combi and travel the outback.
00:49:04You know, check out witchetty grubs and damper rolls.
00:49:07Back off the beaten path again?
00:49:08Yeah.
00:49:10And then I found Tuscany.
00:49:12Fell in love.
00:49:15Found what I was looking for.
00:49:19Sounds romantic.
00:49:25Speaking of finding what you were looking for, I've been thinking about your gnocchi.
00:49:29Oh, yeah?
00:49:29Yeah.
00:49:30You know, the something special you were looking for?
00:49:32You should try aji amarillo sauce.
00:49:34It's made from yellow chili.
00:49:36It will add a bit of a kick, but it pairs perfectly with gnocchi.
00:49:40Highly recommended.
00:49:42Peppers.
00:49:43I hadn't considered that.
00:49:44Okay.
00:49:45Sometimes the most unexpected combinations give the best results.
00:49:50Thanks for the tip.
00:49:51Might just use that.
00:49:57This is magical.
00:50:05Here, let me take a photo of you.
00:50:07The light is just perfect right now.
00:50:09Nah.
00:50:10It's okay.
00:50:12Let's just keep this one for us.
00:50:16Yeah.
00:50:33All right.
00:50:35Here we go.
00:50:37That problem already.
00:50:38One, two, three.
00:50:40I must have helmet hair.
00:50:42Do I?
00:50:45Actually, you're perfect.
00:50:47You're just saying this so that I'm not self-conscious about my helmet hair.
00:50:51Not at all.
00:50:51I just think we happen to make a great team.
00:50:57We do, don't we?
00:51:00Look, this past week has been more than I could have ever expected.
00:51:06And you were a big part of that, whether you're meant to be or not.
00:51:11Well, uh, I'm just glad I got to watch you pull it all off.
00:51:20Hello.
00:51:21Oh, my gosh.
00:51:22Hi.
00:51:24Hi.
00:51:25Maddie, this is Mason.
00:51:27Mason, this is my cousin Maddie.
00:51:28Nice to meet you.
00:51:29Hi.
00:51:29Oh, my gosh.
00:51:31This is wild.
00:51:32Did you get it okay?
00:51:33How was the fight?
00:51:34Did you look around?
00:51:47Oh, my gosh.
00:51:50I love it.
00:51:52How did you get everybody in the same room?
00:51:53Oh, come on.
00:51:54Free food.
00:51:56Wow.
00:51:57This is perfect, Mads.
00:51:59You're the best.
00:52:00Thank you for coming here.
00:52:02I know that it was a big ask, but with this whole Francesca and Zocul situation, anything could happen.
00:52:08And he just needed you here with me.
00:52:11Hey, what is family for?
00:52:13Okay?
00:52:13And it is already worth it.
00:52:16So, did you manage to find out anything else?
00:52:19Okay, turns out, Zocul is known for stripping on companies to absorb their resources.
00:52:24Ultimately, it's to remove them as competitors from the market.
00:52:27So, they're gonna kill the brand?
00:52:29Bingo.
00:52:30So, if this party flops, that's the end of Russo's pasta sauce.
00:52:34And you and me will be working overtime to make up for everything that we've put into this.
00:52:40With the compliments of the chef.
00:52:42Thank you, Paolo.
00:52:45Okay, I just gotta say, Lil, this trip is looking good on you.
00:52:49The dress, the hair, the lingo.
00:52:53There must be something in the food.
00:52:55All the drinks.
00:52:58Also, kind of felt like I was interrupting something earlier.
00:53:03You know, with le chef.
00:53:05Girl, that is French again.
00:53:07Okay, the chef, the chef.
00:53:09It doesn't change the fact that he's a bit of a snack.
00:53:12In another life, maybe.
00:53:14But he loves it here so much.
00:53:16So, what's the point of starting something that we can't see through?
00:53:19Be real.
00:53:31I don't know.
00:53:36We will be here.
00:53:36I don't know.
00:53:38There's a lot of work, and we'll stop.
00:53:41We'll be here.
00:53:41We'll be here.
00:53:41No, no, no.
00:53:48Even, even, even...
00:54:22Wow.
00:54:31That's the guy I saw Francesco with.
00:54:33He's gotta be from Zoboda.
00:54:40Looking for someone?
00:54:42Aspetta, ti richiamo, bene.
00:54:43Ciao.
00:54:45Ah, americane.
00:54:47Piacere.
00:54:47Vincenzo Morganella.
00:54:50Actually, I've heard about you, Loren, vero?
00:54:53And, uh, Maddy Navarro.
00:54:55Yeah.
00:54:56I'm putting together a plan about what we may do to this place once we take it over.
00:55:01Take over what?
00:55:03The tattoria?
00:55:05Si, of course.
00:55:06You know, Francesca needed some convincing, but in the end, everything has a price.
00:55:12Actually, I wanted to talk to you about your brand company.
00:55:15Brand Pantry.
00:55:17Whatever you call it.
00:55:19Impressive digital footprint, yeah?
00:55:21And since the American market is where we're headed and you understand pasta brands, Zoku would like to pick you
00:55:27on a retainer.
00:55:28Huh?
00:55:30Well, I'm sure we can work out a substantial boost.
00:55:34I've created this beautiful new company.
00:55:36Ah, we don't, uh, overcomplicate things.
00:55:38We're moving to the influencer partnership and market saturation sort of thing.
00:55:43That's good business.
00:55:44We have no intention of keeping the Russo brand intact.
00:55:47In fact, we may even change the names.
00:55:50Okay, I've heard enough.
00:55:51Oh.
00:55:52Benissimo.
00:55:53No, nobelissimo.
00:55:56We only work with companies we believe in.
00:55:59Believing?
00:56:00Mm-hmm.
00:56:02Well, that doesn't pay the bills, Bella.
00:56:04Look, whatever Zoku decides to do with the Russo brand, if it doesn't honor the family legacy, then it's not
00:56:11good business.
00:56:11And that's something we can't be a part of.
00:56:17A pity.
00:56:19I commend your spirit.
00:56:21But the reality is you are painfully naive.
00:56:25Arrivederci.
00:56:30What?
00:56:35Cuma, benissimo.
00:56:37Yeah.
00:56:40Mamma mia, what is this?
00:56:42It's ahi amarillo sauce.
00:56:44Well, as close as I could get it with what I had.
00:56:47It's great, huh?
00:56:48Spectacular.
00:56:49You did it.
00:56:50Your signature gnocchi.
00:56:51Yeah, well, it wasn't my idea.
00:56:53This one's all Lauren.
00:56:55I think she's in the wrong industry.
00:56:57Ah, I should have guessed.
00:56:59What more proof do you need?
00:57:00Huh?
00:57:01Proof of what?
00:57:02My proof of worry that you two are perfect for each other.
00:57:05As a matter of fact, I'd have guessed that you were in love with her.
00:57:10I...
00:57:10You can't fool me, Mason.
00:57:11I saw the way you heard her dancing at the fountain.
00:57:15You know, I have a good eye for romanticismo.
00:57:18Just admit it to yourself and go tell her how you feel.
00:57:21I mean, what if she...
00:57:25I mean, we're both...
00:57:27Not everything needs to be spelled out, does it?
00:57:33Does it?
00:57:36Your face is saying it's...
00:57:39Time to insert grand romantic gesture here.
00:57:42Si, right, right!
00:57:44Okay, okay, okay.
00:57:45Topedo.
00:57:48Mio tio.
00:57:57Damn, cuz, that was badass.
00:57:59Then why do I feel sick to my stomach?
00:58:01I just walked away from the only real offer on the table.
00:58:04I should have just played it safe for the company,
00:58:07just like Francesca is.
00:58:09But instead, I'm out here on a limb with no plan B.
00:58:12What if he's right?
00:58:14What if...
00:58:15What if I am really naive?
00:58:16Oh, come on.
00:58:17Every business goes through this at one point.
00:58:19It's the fork in the road.
00:58:21You'd rather stay true to your ideals
00:58:23or take a more lucrative route.
00:58:26Well, here I am, staying true to my ideals.
00:58:29Where has that gotten me?
00:58:30Okay, Lowe, we're gonna figure this out together,
00:58:32like we always do.
00:58:35Will we, though?
00:58:38Because I'm feeling like I'm messing up everything
00:58:40that really matters.
00:58:42We're not just talking about business, are we?
00:58:45Lauren, the time we've spent together has been...
00:58:49Lauren, I need to tell you how I feel.
00:58:52And that is, um...
00:58:54Look, I was so, so stupid.
00:58:57I got swept up in this place
00:58:59and I let my feelings call the shots.
00:59:01Me and Mason, it's fantasy land.
00:59:04We're going in two different directions.
00:59:07Wrong place, wrong time.
00:59:10Starting to think you were right.
00:59:12About what?
00:59:15I never should have come here.
00:59:27What is with this defeatist energy?
00:59:29Did that Vesperide shake a few screws loose?
00:59:34Remember what Tia says?
00:59:36You can never go wrong if you follow two things.
00:59:39Your gut and your heart.
00:59:40Yeah.
00:59:44Typical me.
00:59:45Developing a crush in the middle of a crisis.
00:59:48So here's a radical idea.
00:59:49Maybe you're allowed for something good to happen
00:59:51when everything's a mess.
00:59:53Love is a luxury I can't afford right now.
00:59:56Oh, please.
00:59:56Love isn't a luxury.
00:59:57It's necessary.
01:00:00That's a good one.
01:00:02So long as you're following your heart,
01:00:03you're doing the right thing.
01:00:05Trust me.
01:00:07You deserve it all, though.
01:00:09Not just the side salad,
01:00:11the whole damn meal.
01:00:12Okay, okay.
01:00:13You're making some really good points here,
01:00:15which is why you're so good at your job.
01:00:17What can I say?
01:00:18It is not easy being right all the time.
01:00:30It is not easy being right all the time.
01:00:32It is not easy.
01:00:33It is not easy to try.
01:00:38It is not easy to try.
01:01:19Hey, Bella. Okay, I was thinking that we could sit the press from La Nazione across from Italia One and
01:01:26then Francesca next to the mayor. She would like that, right?
01:01:29Perfecto.
01:01:30Okay, cool.
01:01:31So, how did this go?
01:01:34How did what go?
01:01:35Last night, Mason, he went to see you at the villa.
01:01:40I didn't see me and Maddie.
01:02:02Hey.
01:02:03Hey.
01:02:04What do you think about this menu?
01:02:06I'm obsessed with this typeface.
01:02:09See?
01:02:09That looks good.
01:02:14Is that?
01:02:17Yep.
01:02:18Well, first attempt.
01:02:20What?
01:02:24Oh.
01:02:26That's amazing.
01:02:28You did it.
01:02:30Well, all credit goes to you.
01:02:33Well, yeah.
01:02:35I, uh, got you a little something.
01:02:38Something to remember us by.
01:02:42No matter what happens tonight, I wanted you to remember that your time here, it meant something.
01:02:55I love it.
01:02:57You love the brain, too.
01:03:00Yeah, it's...
01:03:05Hey, if you're ever in San Diego, I'd love to show you around.
01:03:11We actually have the largest little Italy in the U.S.
01:03:15Oh, is that so?
01:03:16Mm-hmm.
01:03:17Yeah.
01:03:20Well, shame we don't live in the same city.
01:03:22Yeah, then I could meet Bronco.
01:03:24Yeah.
01:03:25We talk food.
01:03:27And family.
01:03:28Typeface.
01:03:31Authenticity.
01:03:32Oh.
01:03:33I'd love to.
01:03:39But...
01:03:40Um, Maddie probably needs me.
01:03:42Yeah, I'm just gonna...
01:03:43That was really good, yeah.
01:03:45It's wow.
01:03:46The brain.
01:03:47Yeah.
01:03:48Yeah.
01:03:48Let's get that.
01:03:56Uh...
01:04:02Uh...
01:04:06Um...
01:04:08Uh...
01:04:09Uh...
01:04:10Uh...
01:04:12Uh...
01:04:15Ah...
01:04:17For me?
01:04:22Oh, ma che delizia!
01:04:25Non ho più paura
01:04:27Ciao, ciao, bello!
01:04:29Di dirti che ti amo
01:04:32Dammi una
01:04:33Non ho più paura
01:04:38Di amarti come sei
01:04:43Apro gli occhi e tu
01:04:47Sei qui vicino a me
01:04:52Sono felice di
01:04:57Saperti accanto a me
01:04:59Legacy isn't something tangible
01:05:03That's handed down from generation to generation
01:05:09It's about the relationships that we build along the way
01:05:16Bringing them together
01:05:20The Russo name encapsulates the importance of familia and friends
01:05:26All across America
01:05:36This is their gift to you
01:05:39From Italy
01:05:41With love
01:05:42Saremo ancora noi
01:05:46Diremo ancora amore
01:05:51Nelle vie di Roma
01:06:04Let's make a toast
01:06:07Cento anni
01:06:09To Lauren
01:06:10Who had this beautiful idea
01:06:12Si
01:06:13To Lauren
01:06:14To Familia
01:06:17From Italia
01:06:19From Italy
01:06:20With love
01:06:21With love
01:06:27Oh, nona, nona would be so proud
01:06:30One hundred unforgettable years
01:06:34To Luca
01:06:36To Luca
01:06:51All good things must come to an end
01:06:56It appears someone forgot to invite me
01:06:58But non vi preoccupate
01:07:00It does not matter
01:07:02Francesca
01:07:03Is this a good time?
01:07:06No, Enzo
01:07:09Not here
01:07:11It's not fair like a routine
01:07:12Yeah, this is the perfect setting
01:07:14Amongst family and friends
01:07:16Amante
01:07:17You must tell them
01:07:18I said no, Enzo
01:07:21And when a woman says no
01:07:23She means no
01:07:26Now vattene vai
01:07:29Shall I remind you, Francesca
01:07:31That we had a deal
01:07:39I've changed my mind
01:07:45The Russo legacy belongs to us
01:07:50Well, that's a little too late
01:07:53The contract has been negotiated
01:07:55And it's as good as signed
01:07:57I'd be careful if I were you, Enzo
01:08:00Verbal promises don't really hold up
01:08:01When challenged
01:08:05You wouldn't dare
01:08:07Actually, I believe she would
01:08:09Excuse me?
01:08:11What do you know?
01:08:12I know that when anything
01:08:13Is as good as signed
01:08:14It means it's not signed
01:08:16They teach you that on day one
01:08:17We shook on it
01:08:19Shook on it?
01:08:21How painfully naive of you
01:08:24Certamente
01:08:24La stretta di mano
01:08:26La stretta di mano in Italy
01:08:28Is a binding agreement in court
01:08:29Oh, please
01:08:30I lunch with three of the best lawyers
01:08:32In California
01:08:33Handshakes don't scare us
01:08:36You hurt Francesca
01:08:38I think you need to leave
01:08:42You can be as short as I will
01:08:44Go away
01:08:44Go away
01:08:45Go away
01:08:45You're a mistake
01:08:45You're a bad person
01:08:47You're a bad person
01:08:48You're a bad person
01:08:48Go away
01:08:48And don't let you go
01:08:50No more
01:08:51No more
01:08:52My mother
01:08:53I don't believe
01:09:16I didn't know you were a lawyer you don't need to be a lawyer to know the law
01:09:20besides it's all about attitude but did you really mean what you said about the Russo legacy
01:09:28belonging to you it's a wonderful campaign Lorraine it's full of heart and it honors the past
01:09:36and it points to a bright future but even with the rebrand it's
01:09:45going to be better than I ever imagined and the trattoria of course it stays
01:09:56oh my gosh what is this texture the polite crunch
01:10:15and how long has this been going on I had some more
01:10:40it's been a memorable week you can say that again after tonight I was thinking you and Lorraine
01:10:50might um us she goes home tomorrow besides I mean she can't run the new campaign from here
01:10:59it's just it's not possible we both know it excuse me but why are you in your pajamas
01:11:08because I'm done with meetings and I'm about to go to sleep but it's your last night
01:11:14Mads look I know where you're going with this then why aren't you going with it
01:11:19we're not geographically aligned right now so what's the point yeah it's just
01:11:26I don't know if I'm ready to go back when you first arrived here do you know why I hired
01:11:34you
01:11:35American chef in a Toscana kitchen case sacrilegio
01:11:41it was because I saw a kindred spirit
01:11:46someone desperate to rekindle their passion
01:11:51not just for cooking but for leaving geography has nothing to do with it just tell him how you
01:11:58feel but I can't expect for him to give up on his dreams when I won't give up on mine
01:12:04but how do
01:12:04you know what his dreams are actually even made of better still maybe he wants to make new ones
01:12:10you worked hard to allow yourself to heal
01:12:16and now it's time to take the next step sharing the stuff with the people you love is what life
01:12:22is all about
01:12:25life is only worth living when we can share it with the ones who we love
01:12:39don't confuse what you think you want with what you actually need
01:13:01I've made a mistake haven't I get moving girl
01:13:21hello
01:13:22hey
01:13:25just mister check the chatteria
01:13:28grazie mads
01:13:34yeah
01:13:36yeah
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01:14:18yeah
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01:16:08yeah
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01:16:26yeah
01:16:34yeah
01:16:35yeah
01:16:40yeah
01:16:42I was thinking the authentic type, you know.
01:16:47This authentic enough for you?
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